Creamy Italian Chicken Pasta

Image Leave a comment 11/11/2021 the wee caledonian cook

I’m feeling all Italian this week….lol! Do you ever get days or weeks where you just have certain cravings? This week it was Italian for me, with Bruschetta at the start of the week (check my classic recipe here https://cookingwithluce.wordpress.com/2021/11/08/classic-bruschetta/ ), and now this fab little pasta dish, I am feeling all Italian Inspired. I even made a cheeky Limoncello Cocktail to finish off (you can view my recipe here..https://cookingwithluce.wordpress.com/2021/07/31/limoncello-spritz-cocktail/ )

This recipe is so easy to make and is packed full of flavour, great one for the whole family, especially as you can adjust your own Chilli portions. I made it a lighter option too with the lower fat Philadelphia and it tasted delicious, you would never know it wasn’t full fat.

Serves 2

2 Chicken Breasts, diced into bite size pieces

100g Wholegrain Pasta

1 White onion, diced finely

1 400g Tin Tomatoes

1 Red pepper, diced

150g Philadelphia Cream Cheese

1 Tsp crushed red chilli flakes

1 Tsp of Italian Seasoning

Handful fresh Basil to serve.

Bring a pan of water to the boil and cook your pasta until soft (about 8-10 minutes)
Meanwhile, in a fry pan on medium heat, season with salt & pepper the chicken and brown, add in the onions and peppers & cook until softened (few minutes). Next add in the chilli and mix.
Pour in the tin tomatoes and Italian seasoning and mix though, reduce to a simmer and cook for about 5 minutes.
Next add in the cream cheese and mix through until melted, then when pasta is ready, drain and add to the pan, mix through until coated and simmer for a few minutes.
Serve with some fresh basil. Enjoy!

Italian Chicken Bake

Image Leave a comment 24/03/2021 the wee caledonian cook

A great way to use up left over chicken after your Sunday Roast. This dish is very easy to bake and healthy too.

This simple and tasty bake will keep you full as it has protein (chicken), fiber (veggies), and fat (cheese). The chicken is smothered with cherry tomatoes, onion and peppers keeping the chicken moist. I used Italian herbs and chilli spice for a wee kick. Delicious!

Prep time is only 10 minutes and 40 minutes in total to cook, so a quick meal to bake. Gluten free too.

Serves 3-4

2 Large Chicken Breasts, cooked & shredded

1 Onion, chopped

1 Red Pepper, chopped

1 Garlic Clove, chopped

Spray Oil

2 Tsp Italian Herb Mix

1 x 400g Tin Chopped Tomatoes

10-12 Cherry Tomatoes, halved

1 Tbsp Sugar

1 Tbsp Balsamic Vinegar

1 Tsp Dried Chilli Flakes

125g Mozzarella, grated or sliced

Small handful basil leaves to serve

Salt & Pepper to taste

Preheat oven to 200 deg fan.
In a pan heat the spray oil and fry the onions, pepper and garlic for a few minutes to soften.
Add in the Italian herbs, chilli, tin tomatoes, cherry tomatoes, balsamic vinegar, sugar and season, then simmer for about 20 minutes until sauce has thickened slightly. Stir in the cooked chicken then transfer to a baking dish.
Tear or grate over the mozzarella evenly and bake in the oven for 20 minutes or until the topping is golden and bubbling. Serve with some chopped basil leaves. Plate up with a side of cooked rice, pasta or potatoes.

Jamaican Chicken & Rice

Image Leave a comment 16/01/2021 the wee caledonian cook

With the weather being very dreich (dull & gloomy) recently, we wanted to transport ourselves to a warm sunny place & with that not being possible in these unprecedented times I turned to my Kitchen Cupboards to see what I could make for dinner. Having some tinned pineapple, beans and rice in the cupboard we decided on visiting the Caribbean. This dish has a great blend of popular Caribbean spices, such as ginger, paprika and allspice which transports you right onto the Islands.

Also a great dish for batch cooking as you could quite easily make a big pot and freeze for later. A very nutritious dish with the beans high in fiber and the chicken giving you a good intake of protein. A good filling meal for any family table.

Serves 4

2 Chicken Breasts – cut into bite size pieces

1 Red Pepper, diced

1 White Onion, diced

4-6 Spring Onions, diced (for serving)

1 Tbsp Oil for cooking

1 Tbsp Curry Powder

1 Tbsp Smoked Sweet Paprika

1/2 Tsp of AllSpice

1/2 Tsp of Ginger

200g Cooked Wholemeal Rice (about 50g per person)

Juice of 1 Lime

1 Tbsp Brown Sugar

1 Tsp Dried Chilli Flakes

1 Tin Pineapple Chunks

1 400g can of Black Beans, drained

Handful of Garden Peas

20-30g Cashews, chopped (for serving)

Salt & Pepper to taste

Heat the oil in a pan on medium to high heat, season the chicken and brown all over.
Add the peppers and onion to the pan and cook for about 3 minutes until softened.
Add to the pan the paprika, curry powder, ginger, allspice, brown sugar and chillies, mix through for about 1 minute to coat, then add the black beans, peas, cooked rice, pineapple and lime juice, mix through to combine.
If too dry, add 1-2 Tbsp of water and stir, put lid on pan and heat through for about 5 minutes. To serve sprinkle the spring onion and cashews. Enjoy!

Sweet Chilli Mixed Bean Tuna Salad

Image 1 Comment 12/01/2021 the wee caledonian cook

Healthier Eating is always at the fore front of my mind and especially this time of year, your body needs those extra nutrients & vitamins to function well and fight of those colds & flu’s. I know a salad doesn’t sound ideal when it’s minus degrees outside but trust me your body will thank you for it. I normally have a warm bowl of porridge in the morning, not only does that heat you up it also keeps you full for longer.

Choosing foods for your lunch or dinner that are rich in vitamin C, such foods like sweet potatoes, tomatoes, red peppers and citrus fruits, try adding these to your meals as vitamin C plays an important role in the immune system and energy levels, especially important if you regularly exercise.

During the winter months, we can come into contact with viruses that can cause colds or flu. So, it’s important that our immune system functions normally and zinc contributes to this. Foods such as shellfish, spinach and lentils are good sources of zinc.

Fish such as salmon, tuna & cod as well as milk, eggs and cheese, are a great source of vitamin B12. Vitamin B12 contributes to the normal functioning of the immune system and also contributes to a reduction in tiredness and fatigue.

Spices like chilli’s are a good source of antioxidants and rich in vitamin A, as well as minerals such as iron and potassium.

This Superfood Salad bowl I have for my lunch, which gives me a good boost for afternoon working. It is rich in nutrients, flavour and vitamins so a good all rounder for the whole family. Serve with some wholewheat crackers for a more filling dish or serve as a side with some fish for dinner.

Serves 4 portions

1 x 400g Tin Mixed Beans

200g Baby Spinach – chopped

2 x Tins of Tuna (or fresh if you can)

100g Cherry Tomatoes, sliced into quarters

1 x Cucumber sliced into quarters

Handful of chopped mix nuts & seeds

3 Tbsps of Sweet Chilli Sauce (more if you want it sweeter)

2 Chillies, Chopped finely (optional)

Chopped fresh Parsley (Optional)

Drain the tin of mixed beans and decant into a large bowl, add the spinach, tomatoes, cucumber, tuna, chilli’s (if using) and mix through
Pour in the chilli sauce and mix ensuring everything is coated.
Sprinkle Nuts & Seeds (of your choice) and chopped parsley (if using) on top and serve into bowls.

CHEESY BEEF MINCE PASTA

Image Leave a comment 04/01/2021 the wee caledonian cook

My meal plan somehow didn’t go to plan this week as I seemed to run out of store cupboard essentials like tin chopped tomatoes etc. This dish was the result of that, having looked a what I had and what needed to be used up I decided on a simple, quick and one pot dish. This turned out so delicious that I am sharing it with you, not only is it an easy to make dish but one that could be made ahead of time and frozen for later. The flavours in this dish can be enjoyed with the whole family. The good thing about this dish is that you can add whatever vegetables you like, to be honest anything goes here.

Serves 2 – 3

250g Scottish Beef Mince (you could also use minced lamb)

1 Onion, chopped

1 tsp Ground Garlic Granules or 2 Garlic Cloves

100g Frozen Garden Peas

120g Pasta (I used fusilli but penne will do too)

400ml Beef Stock

2 Tbsp Tomato Paste

1 Tsp Dried Chilli Flakes

1 Tsp Smoked Paprika

Salt & Pepper to taste

1 Tbsp oil

100g Grated Cheddar Cheese

Handful of Chopped Parsley

Heat the oil in a pan on medium to high heat and fry the onions until softened and slightly browned
Add in the beef mince, season with salt & pepper & brown.
Add in the tomato paste, garlic, paprika, chilli flakes and frozen peas, mix through. Add in the pasta and beef stock, bring to the boil, reduce to a simmer and cook covered until pasta is cooked through, about 12-15 minutes.
Remove lid and sprinkle over the cheddar cheese and parsley, put lid back on, turn off heat and leave for 5 minutes. The heat in the pan will gently melt the cheese. Serve and Enjoy.

Chicken & Chorizo Pasta Bake

Image 1 Comment 03/09/2020 the wee caledonian cook

Oh yum! Today was absolutely stoating it down (heavy rain) and very Dreich (dull, moody) weather, so it was a warming pasta bake for dinner. Not only is pasta filling but this dish is simple and easy to make, great for a family meal or just when you are looking for something comforting to warm you up. The recipe uses a lot of store cupboard essentials so easy to put together.

Serves 2 large portions (or 4 small)

100g Wholewheat Pasta (again your choice, I used Fusilli)

2 Chicken Breasts

1 onion – chopped

1 red pepper – chopped

Olive oil

1 Garlic clove – crushed or 1 tsp ground granules

1 tsp dried Italian herbs or Oregano

200g Chopped tomatoes

200ml Chicken Stock

100ml Milk (or cream)

Handful of Spinach leaves, chopped

Handful of frozen peas

100g Grated Cheese (I used cheddar)

1 tsp Chilli flakes (optional, if you like it spicy)

1 tsp Paprika (for sprinkling on top)

80g Chopped Chorizo

Salt & Pepper

Heat a little oil in a fry pan and preheat your oven to 190 deg fan.
Brown the onions & red pepper with the garlic in the fry pan until softened, add in the chorizo and cook for a few minutes then add the chicken, season & brown chicken on all sides for a few minutes.
Once browned, add in the chopped tomatoes, chicken stock, milk, herbs and chilli (if using) to the pan and mix through, bring to the boil and reduce to a low simmer, cover and cook for at least an 1 hr.
Meanwhile cook your pasta as per packet instructions.
Using 2 forks, remove the lid from the pan and shred your chicken breasts (if you prefer chunks, that’s fine but I like it shredded)
Add in the frozen peas and Spinach and cook for a further few minutes.
Drain your pasta and add to the pan and mix through.
Now decant the pasta chicken into an ovenproof dish and grate the cheese on top with a sprinkle of paprika and salt & pepper to season.
Bake on middle shelf for about 25 minutes. Serve. Yum!

Chicken Curry with Almond Milk

Image Leave a comment 29/08/2020 the wee caledonian cook

Who doesn’t love a Curry? Especially when it’s a healthier version. This Curry came about when I was trying to use up leftover Almond Milk, nutritionally, store-bought almond milk (like Alpro or Almond Breeze) is a low-calorie product with about 56 calories per 100ml. It’s typically low in fat, with just 1.5g per 100g – all of which is largely unsaturated fat.

This Curry is a great family curry as its low in spice but with great flavour. It’s also great if you love batch cooking as you can make a hug pot and freeze into portions.

Serves 2

2 Chicken Breasts – cut into chunks

1 tbsp olive oil

Salt & Pepper

1 tbsp Tomato Paste

300ml Almond Milk

1/2 tsp ground cinnamon

1 tsp Chilli powder

Handful of Cauliflower Florets (I used frozen)

Handful of Peas (I used frozen)

Curry Paste (see below)

Curry Paste:

1 Onion

1 tsp garlic granules

1 tsp ground ginger

1/2 tsp ground turmeric

1 tsp gram masala

Sea salt

Mix all the Curry Paste ingredients into a blender and mix until you get a smooth paste.
Heat a little oil in a pan on medium to high heat, add chicken, season and brown.
Add the Curry paste to the pan and heat through for about 2 minutes.
Next add the tomato paste, almond milk, cinnamon and chilli powder and mix through.
Reduce the heat, cover and simmer on low for about 1 hour. 15 minutes before serving add in the cauliflower & peas, mix through and cook for remaining time.
I served with some of my Chickpea Chaptai’s. https://cookingwithluce.wordpress.com/2020/08/29/chickpea-chapati/

My Best Beef Chilli Recipe

Image Leave a comment 23/08/2020 the wee caledonian cook

The weather was turning a bit colder this weekend & there is no better dish than a warm chilli to heat your soul. I decided to slow cook this time and it definitely paid off as the flavours were more intense and the sauce lovely and thick. Chilli is always good the second day too, so this can be made in advance. Some cooks swear by lots of different spices from mustard powder to even cinnamon & I’ve even heard of chocolate in chilli…..(not sure about than one…lol), this combination I found works for me.

Serves 2

250-300g Scottish Beef Mince

1 tbsp Extra virgin olive oil

1 Red Onion – Diced

1 Red Pepper – Diced

1 Garlic Clove – crushed (or 1 tsp garlic granules)

1 tbsp tomato puree

1 tbsp chilli powder

1 tsp ground cumin

1/2 tsp smoked paprika

Salt & Black pepper to taste

1 tsp Herb mix (oregano, basil, coriander)

1 x 225g kidney beans

1 x 400g chopped tin tomatoes

1 Beef oxo cube

150ml water

Heat the oil in a casserole dish or large pan on medium to high heat & fry the onions with the garlic until softened. Add in the Red pepper and cook for a further few minutes until softened.
Add in the Beef mince, season and brown.
Add in the tomato puree, spices & mix through.
To the pot add the kidney beans and tin tomatoes & mix. Sprinkle over the beef oxo cube & the herbs, add in the water, bring to the boil, cover and simmer on a low heat for about 2-3 hours. If the sauce hasn’t thickened, remove lid and cook uncovered for about 10-15 minutes to help thicken sauce.
I Served with Taco’s, Grated Cheese and sprinkled some fresh spring onions on top…yum! Also nice served with rice and soured cream.

Thai Beef Balls

Image Leave a comment 30/07/2020 the wee caledonian cook

I do love it when an ad hoc recipe comes together. We fancied some Thai tonight but didn’t really have the right ingredients, so I compromised! I am so bad at compromising…..lol….. I am forever adding and changing things to suit what I have in my cupboards…..but that’s where good recipes come from…right?

This was one of them, super tasty and satisfied us for dinner tonight.

Thai Beef Balls & Thai Potato Wedges with Lime & Mayo

Made 18 Bitesize Balls

250g Scottish Beef Mince (you could use Chicken or Turkey)

2 tbsps Soy Sauce

4 Spring Onions – chopped finely

1 tsp Dried garlic granules

1 tsp Dried ginger powder

2 tsps Dried coriander

1 tsp Chilli flakes

Zest of 1 lime (keep lime for juice later)

150g tin Broad Beans (crushed) (Water chestnuts, blitzed in a processor would be nice too)

Preheat oven to 180 deg and place greaseproof paper onto a baking tray.
Mix the Soy sauce, ginger, garlic, chilli, lime zest, coriander, spring onions and seasoning in a bowl. Then add mince & broad beans, mix together with hands until it comes together.
Take a small amount and roll into a ball, put onto baking tray. Bake in oven for 15 minutes. At end of cooking, turn on grill and brown for a few minutes.
Serve with a Lime Wedge. I also served with Thai Potato Wedges (recipe below) and some Lime & Coriander Mayo.

Thai Beef Balls on Baking Tray with Potato Wedges

For the Potato Wedges

Slice your potatoes into wedges and place in a food bag or bowl.

For the coating, mix 3 tbsps olive oil with 1 tsp chilli flakes, 1/2 tsp ginger, 1 tsp garlic and 2 tsps coriander. Season then mix with the wedges and cook as normal. (I use my Crisper plate in my microwave to cook them as it only takes 10 minutes) Check below for info on the Crisperplate. https://www.hotpoint.co.uk/Appliances/Cooking/Microwaves

Chorizo, Chickpeas & Spinach Chilli

Image Leave a comment 13/07/2020 the wee caledonian cook

Chorizo, Chickpea and Spinach Chilli with rice

I am now back to work after a long furlough period due to this Covid19 pandemic. Being back at work means that I prefer quick and easy cooking meals for mid week dining. Last thing I want is to finish a long work day and stand cooking for an hour, who’s with me?

This dish takes just 15 minutes, so its a quick throw together in one pan kinda dish, but packs flavour and spice. Good on its own or can serve with some rice. I also used freshly picked Spinach from my new veggie beds (furlough project).

Serves 2

200g chickpeas

200g chopped tomatoes

80g chorizo – sliced or cut into bite size pieces

1 brown onion – chopped

1 yellow pepper – chopped

Handful of Spinach – chopped

1 tsp chilli flakes

1 tsp garlic granules

1 tsp basil flakes or fresh leaves to serve if you have

Salt & pepper to taste

100g Wholemeal or Basmati Rice if serving. (cooked as per packet instructions)

Spray a pan with oil and heat on a medium to high heat
Brown onions in pan for a few minutes
Add in the pepper and chorizo with garlic and chilli flakes and cook for a few minutes
Add in the tin tomatoes and chickpeas, mix through, bring to the boil then cover and simmer for 10 minutes.
1 minute before serving, add in the spinach and basil flakes, mix through. Season
Serve on a bed of rice. Yum!

Beef & Rice Balls in Chilli Sauce

Image Leave a comment 23/05/2020 the wee caledonian cook

My taste buds were swaying towards a Chilli tonight, but fed up with the same old serving of Chilli mince on top of a bed of Rice, I decided to try something a bit different. It worked a treat, a mix between meatballs and chilli….Yum! At under 500 calories per portion too this dinner is perfect and nutritious.

Serves 2 portions

For the Balls

300g Lean Scottish Mine Beef

40g Basmati & Wild Rice Mix (you can just use Basmati Long grain if you wish) Cooked

1 tsp dried Garlic Granules

1 tsp Cumin

1 tsp Dried Coriander

For the Chilli Sauce

200ml Beef Stock

1 Red onion – diced

1 tsp dried chilli flakes

200g Tinned tomatoes

200g Red Kidney Beans, chopped

Salt & Pepper

Few dashes of Tabasco Sauce

Cook your rice as per packet instructions and ensure it is very soft, once cooked allow to completely cool before added to your bowl of mince.
In a bowl, add Mince, Garlic, Cumin, Coriander and season with salt & pepper. Once Rice has cooled add to bowl and mix through.
Heat a little oil in a pan. With wet hands take small amounts of the meat mixture and roll into balls (you should get about 12 balls), place into your pan and brown all over. Remove.
Add the onions to the pan and fry until browned, then add the tinned tomatoes, chilli flakes, kidney beans and beef stock then season with salt & pepper. Bring to the boil then reduce and bring to a simmer. At this point add back the meat and rice balls and cook covered for about 15 minutes.
Just before you are ready to serve, add a few splashes of Tabasco sauce for that extra kick! (please take out if you don’t like it spicy hot)

Potato & Chorizo Bake

Image Leave a comment 21/05/2020 the wee caledonian cook

Since we are still in lockdown, we fancied something special for lunch today, sun was shining through the window, temperature was rising, so we thought we’d treat ourselves to this lovely little dish. Oh & of course we had a cheeky glass of wine with our meal too, just to help wash it all down.

Serves 2 portions.

3 medium size potatoes – cut into small cubes

1 red onion – diced

80 g Chorizo – sliced

2 eggs

200g tin tomatoes

50g grated cheddar cheese

1 tsp dried chilli flakes

1 tsp paprika

Salt & pepper to taste

Spray oil

1 tbsp butter

Preheat oven to fan 190 deg.
Place cubed potatoes into a pan of salted water and bring to the boil, simmer for about 5 minutes. Drain.
Meanwhile, in a pan brown and cook the chorizo for a few minutes, remove with a slotted spoon.
Add the onion & chilli flakes to the chorizo pan and fry until browned, then add back to the pan the potatoes with tin tomatoes, butter & paprika, stir until combined and cook for a few minutes.
Place mixture into an oven proof dish, make 2 wells and crack the eggs in, season the eggs then sprinkle grated cheese over.
Bake in oven for 10-15 minutes depending on how you like your eggs.
Serve. Yummy!

Chicken Dopiaza (lower calorie option)

Image Leave a comment 19/01/2020 the wee caledonian cook

I recently purchased a new cookbook by Pinch of Nom, I loved their last one so had to get their new one. This is a recipe from their Fakeaway options and at under 400 calories per serving it is definitely my new takeaway at home. Super tasty no compromise on flavour at all. I served with a little Basmati and Wild Rice along with my homemade Sweet Potato Roti, a perfect Saturday night home takeaway.

Makes 2 Servings

2 Chicken Breasts – cut into small chunks

1 red onion – diced

1 garlic clove – grated

1 cm piece of ginger – grated

1 tsp chilli flakes or 1 red chilli- diced

1 tsp curry powder**

1 tsp mixed spice**

**(I used this as an alternative to gram masala as I didn’t have any)

1 tsp cumin

1 tsp ground coriander

1 x 400g tin tomatoes

100ml chicken stock – 1 stock cube

1 red pepper – diced

1 tbsp chopped fresh coriander to serve.

Heat a little low fat spray oil in a fry pan on medium heat
Brown the onion, garlic, chilli and ginger together for a few minutes
Add the chicken and brown all over.
Next add in the curry powder, cumin, mixed spice, ground coriander and mix through until coated.
Add in the tin tomatoes, red pepper and stock and bring to the boil then reduce and cook on a low heat for about 15 minutes lid on, then 15 minutes with lid off to help thicken the sauce slightly.
Serve a sprinkle with some fresh coriander…..YUM!

Sweet Potato Roti

Image 2 Comments 19/01/2020 the wee caledonian cook

Looking for something a bit more tastier and a healthier more nutritious option to go with my healthier option curry tonight, having a sweet potato left over from last weeks shopping I decided to try this……and well, it turned out amazing, super tasty and the structure held very well too.

Makes 6

1 large Sweet Potato

1 cup of plain flour

1/2 tsp turmeric

1/2 tsp chilli flakes

1/2 tsp cumin

Salt & pepper to taste

Start by steam cooking the sweet potato (I used my steam pot and steamed for 6 minutes by slicing into 1-2cm thick slices), do not roast as this will not give you the same flavour.
Allow potato to cool in a bowl then mash and add the spices and flour. With your hands bring to a dough.
Flour a surface a cut the dough into 6 pieces. Roll out each piece as thin as you can.
Heat a little oil (not too much or it will burn too quickly) in a fry pan on a very high heat and cook until you see the dough start to bubble, then turn over and cook for a further minute, remove & continue with the rest.
If you have any leftovers simply vacuum pack and store either in the fridge for later of you can freeze.
Yum!

Chilli Skulls

Image Leave a comment 08/12/2019 the wee caledonian cook

I have seen Pizza Skulls on social media and gave me the idea to make these for my Horror theme Hogmany coming up. I changed it from Pizza filling to a Chilli Con Carne filling. These are amazing and so much fun too. I got my pan from Nordic Ware and opted for Black & Red dough too using Red Malt flour and Activated Charcoal powder.

Makes 6

For the Pizza Dough (I made extra, which I stored for later use)

3 x 350g Wholemeal Bread Flour (you can use strong white too)

3 x 1 tsp salt

3 x 1 tsp caster sugar

3 x 3 tsp baking powder

3 x 170ml warm water

20g Red Malt Flour, plus 1 tsp red food colouring for the Red

3 tbsp charcoal powder plus 1 tsp black food colouring for the Black

Mix everything using a mixer until it come together like dough, wrap in cling film and refrigerate for a couple of hours. Mix 3 lots ie: plain, black & Red
Once ready to use, cut amount you need and store the rest. Place on a floured surface and roll out, not too thing or too thick. It will be stretchy, just keep stretching it until you have the size you need. Approx 7 x 4″
Brush your skull pan with melted butter and lay the dough into each skull pressing gently. Place the filling in and fold over the excess dough, if you have too much just trim.

For the Chilli

350g Scottish Beef Mince

1 Red onion, finely chopped

1 Red pepper, finely chopped

1 tsp garlic granules

1 tsp cumin

1 tsp dried chilli flakes (omit if you don’t like it too hot)

2 tsp chilli powder

200g Tin tomatoes

200g Kidney beans

200ml beef stock

light fry oil

Salt & pepper to taste

Grated Cheese of your choice.

Heat the fry oil on medium to high heat
Fry the onions and pepper with the garlic until softened
Add the beef and brown
Add in chilli powder, cumin, salt & pepper with chilli flakes (if using) mix through to coat
Add in the tin tomatoes, kidney beans and stock, bring to the boil and simmer for 30 minutes cover. The uncovered for 10 minutes to thicken sauce. Allow to cool.

Once skulls are filled, refrigerate for 30 minutes then bake at 200 deg for 25 minutes. Serve.

Filipino Chicken Curry

Image 1 Comment 13/10/2019 the wee caledonian cook

I recently purchased the new High Protein Handbook No. 5 from Scott Baptie, and this little recipe was my first one I tried, I have to say it was super tasty and very nutritious too.

Serves 2

1 tsp coconut oil

2 Chicken Breasts – chopped into chunks

1 sweet potato – chopped into chunks

1 onion – chopped

1 tsp dried garlic granules

1 tsp ginger

1 red pepper, chopped into chunks

1 tbsp curry powder

1 tsp paprika

1 tbsp fish sauce

200ml coconut milk

1 tsp chilli powder

Salt & pepper to taste

Melt the coconut oil in a pan, season the chicken and add to the pan to brown then removed with a slotted spoon.
Add the onion, pepper, sweet potato, garlic and ginger and brown.
Add the chicken back to the pan and add the fish sauce, paprika, curry powder, chilli and coconut milk, reduce to a low simmer and cook covered for about 1-2 hours.
Remove lid, turn heat up slightly and allow to cook uncovered for about 20-30 minutes or until the sauce thickens.
Serve on its own or with some steamed wholemeal rice.

Egg, Smoked Paprika & Spinach Breakfast Boats

Image Leave a comment 18/08/2019 the wee caledonian cook

Love these little baked egg boats, such a super simple dish for a lazy breakfast morning. Nutritious, tasty and low in calories and fat.

Makes 2

1 1/2 Wholemeal Sandwich thins (or you could use bread)

knob of butter melted

2 large eggs

small handful of baby spinach

Seasoning

1 tsp smoked paprika

Chilli flakes

Preheat your oven to 180 deg
Spray a baking tin with a little low fat spray oil
Brush the thins with the melted butter, both sides & mould into the baking tin, bake in the oven for 5 minutes
Place the spinach into the boats and whisk the eggs, pour into the boats, sprinkle with chilli and paprika and season.
Bake for about 15-20 minutes until set and browned.
Serve. Yummy!

Scottish Cod with Pea & Asparagus Mash

Leave a comment 18/08/2019 the wee caledonian cook

Packed with 3 of your 5 a day this tasty meal is super high in vitamins and flavour. Any excuse to get my KitchenAid mini processer out though…lol!

Makes 2 Servings

300 g Potatoes

1 bunch of asparagus

100g fresh peas or canned

1 red chilli

2 handfuls of baby spinach

2 Scottish cod fillets

1 lemon

Wash the potatoes and cut into small chunks, keep skin on as that is where the most flavour is. Place in a pan of slightly salted boiling water and cook for about 10 minutes or until soft.
Add the asparagus and peas to the pan and cook further for 3-4 minutes, drain and put into a food processor.
Add the spinach, lemon zest and seasoning to the processor and pulse until blended together.
Cook your cod to your preferred method. I steam cooked mine but you could pan fry for crispy finish.
Divide up the mash and serve with the cod on top, to finish sprinkle with chilli and lemon juice.
Yummy!

Chilli Bean Stew

Image 1 Comment 08/07/2019 the wee caledonian cook

Home comfort food, there is nothing better sometimes than a big bowl of a warming hearty stew. This was absolutely delicious and so filling.

Serves 2

Low calorie Spray oil

1 red onion chopped

1 tsp garlic granules or 1 clove crushed

1 red chilli (chopped) or 1 tsp crushed chillies

225g can of red kidney beans

225g can of cannellini beans

225g can of chickpeas

1 tbsp tomato paste

350ml vegetable stock

1 red pepper, chopped

225g can chopped tomatoes

90g fresh broad beans

1 tbsp fresh coriander, chopped

paprika to garnish

Soured cream to serve

Heat the oil in a fry pan and add the onion, garlic & chilli and fry until softened.
Add the kidney beans, cannellini beans, chickpeas and tomato paste and stir through.
Pour over the stock and bring to the boil, reduce and simmer for about 15 minutes. Then add in the pepper, tomatoes and broad beans.
Cover with a lid and simmer for about 20 minutes until vegetables are tender. Add in 3/4 of the coriander and mix through.
Serve into bowl and top with 1 tbsp sourced cream, sprinkle over some paprika and remaining coriander.

Cod in Soft Corn Tacos

Image 4 Comments 02/06/2019 the wee caledonian cook

I love this recipe, another great find from PON

Quick & Easy to make, full of flavour, refreshing, light and only 190 Kcal per serving, whats not to like. We had these for lunch with a cheeky wee low cal beer. Yummy!

Serves 2

2 small Fresh cod Fillets cut into strips

1/4 tsp mild chilli powder

1/4 tsp garlic granules

1/4 tsp ground coriander

Salt & rainbow pepper

Handful of mixed leaves (I used watercress, spinach & rocket)

2 spring onions – finely chopped

4 small corn tortillas (or low calorie ones)

2 x Wedges of lime

4 tsp Low fat greek yoghurt

1 tsp chilli flakes

Heat a little oil in a pan on high heat.
Sprinkle Chilli powder, garlic and coriander over the fish slices and add the fish to the pan, cook for about 4 minutes then flip and cook for a further 3-4 minutes until slightly browned & crisp.
Meanwhile, heat your tortillas as per packet instructions and place the green leaves, chopped spring onion and a little coriander onto the tortilla.
Once fish is cooked through, place onto the green leaves, season with salt & pepper, add a dollop of yoghurt, sprinkle with chilli flakes and squeeze lime juice over, Serve. Yum Yum!

Chicken Fajita Pie

Image 1 Comment 29/05/2019 the wee caledonian cook

Oh yes!……I know your looking at that and thinking jeezo that looks super tasty……and guess what you’d be right. Not only that, its only 492 Kcal per serving…..OMG! Tasty, Healthier, Lower in Calories and easy to make. Win! Win!

Another belter of a recipe from NOM!

Serves 4

3 Chicken Breasts – cut into strips, fat removed

2 yellow or red peppers thinly sliced

2 large onions thinly sliced

1 tbsp ground cumin

1/2 tbsp ground coriander

1 tsp mild chilli powder

1/2 tsp dried chilli flakes

salt & pepper to taste

1 x 500g carton passata

1 x 400g kidney beans

2 x low calorie corn tortillas

70g low fat mozzarella

40g reduced fat cheddar cheese

Preheat your oven to 180 deg fan and line the base of a 24cm springform tin with baking paper
Add the chicken strips to a low-medium heat fry pan and brown.
Add in the peppers and onions and brown, then add in the spices and mix through until coated.
Add in the passata and kidney beans and simmer for about 10-15 mins.
Put a layer of the chicken mix into the springform tin, then layer with 1 of the tortillas, then another layer of chicken mix, then another tortilla then another layer of chicken mix. Top with chunks of mozzarella and sprinkle grated cheese over.
Put into the oven for 25 minutes or until cheese is lovely and browned and bubbling. Serve.

Meatball & Chorizo Spicy Pasta

Image 4 Comments 10/03/2019 the wee caledonian cook

This little dish was super tasty with a little kick, perfect for a Saturday night dinner. My ultimate favourite is 1 pan cooking (well kinda..lol), don’t you just love throwing everything in to 1 pot, easy cooking, less washing up….lol!

We served this with a glass of Chardonnay and it went perfectly well.

Serves 2

6-8 Beef Meatballs (sliced in half)

150g pasta (I used wholewheat Fusilli)

200g tin tomatoes

75g chopped chorizo (good quality, we love Picante)

1 red onion (chopped)

1 red pepper (chopped)

1 carrot (chopped)

1 garlic clove (crushed)

1 tsp dried thyme

1 tsp dried basil (I would recommend using fresh, but unfortunately I didn’t have any)

1 chopped chilli or 1 tsp dried chillies

1 tbsp tomato paste

1/2 tsp sugar

Salt & Pepper to season

Parmesan to garnish

First bring to the boil a pan of salted water and cook pasta for about 8-10 minutes, Save about 1/2 cup of the pasta water, drain pasta and set aside.
Meanwhile, heat 1 tbsp oil in a pan, add the meatballs & chorizo and brown all over. When browned remove with a slotted spoon and put to the side.
Heat 1 tbsp oil and add the peppers, onions, carrots, garlic and thyme and gently cook until slightly tender.
Return the meatballs and chorizo back to the pan, add the sauce and bring to a simmer for a few minutes until meatballs are cooked through.
Then add the pasta to the pan along with the remaining pasta water and simmer for a further 5 minutes to warm through.
Serve with some grated parmesan and chopped basil. Yummy!

Steamed Wild Rice with Butternut Squash, Chestnuts & Pancetta

Image Leave a comment 14/11/2018 the wee caledonian cook

This dish is so yummy with a little kick. Perfect for Christmas dining as you can make as much as you need. I do love 1 pot meals.

Makes about 4 large portions or 8 smaller side portions.

1 x Butternut Squash – cubed

1 tbsp olive oil

1 tsp chilli flakes

100g cooked chestnuts, quartered

½ small pack sage leaves, chopped (or 1 tsp dried)

8 slices of pancetta – chopped

2 shallots, finely chopped

2 garlic cloves, finely chopped

150g basmati & wild rice mix

300ml veg stock

Parmesan to serve

Heat oven to 200 deg.
Toss the squash with 1⁄2 tbsp of oil, chilli flakes and some seasoning on a large roasting tray. Roast for 15 mins, then add the shallots, garlic, chestnuts and nestle the sage and pancetta around the squash so that they touch the baking sheet.
Return to the oven for 10-15 mins until the pancetta and sage are crisp. Remove from the oven and set aside.
In the Steam pot place the Rice with the 300ml stock and steam for 20 mins on rice setting. Or you can use a pan on the hob, bring to boil the stock , add rice, cover, reduce to a simmer for about 20 minutes or until all the water is absorbed.
Remove steam pot and add the ingredients to rice and mix through to warm through.
Serve with grated parmesan.

Smoked Herby Cod & Chorizo Tray Bake

Image 2 Comments 28/05/2018 the wee caledonian cook

Oh I do like a nice piece of fish. I picked up some lovely smoked Cod from my fishmonger and decided to do a tray bake with it.

This dish was so delicious and full of flavour. I mixed up the Chimichurri sauce by adding rocket leaves….delicious!

Makes 2-4 portions

4-6 Smoked Cod portions

6 Charlotte potatoes – quartered

1 red pepper – sliced

1 red onion – cut into wedges

100g chorizo – cut into 1cm cubes

Salt & pepper to season

For the herb crumb

2 tbsp dried parsley

1/2 tbsp dried oregano

1 slice of white bread

1 tbsp olive oil

For the Chimichurri dressing

2 tbsp dried parsley

1/2 tbsp dried oregano

1 tbsp dried coriander

1 garlic clove

1 tbsp dried chilli

handful of rocket leaves

Juice of 1.2 lemon

3 tbsp olive oil

4 tbsp water

Preheat the oven to 180ºC fan.
Toss together the potatoes, seasoning and 1 tablespoon of oil in a large roasting tray. Bake for 12 minutes, then add the chorizo, onion and peppers and roast for a further 15 minutes.
Meanwhile, prepare the fish. Blitz together the parsley, oregano, bread and remaining oil to form coarse breadcrumbs. Brush the top of the fish fillets with a little extra oil and press on the breadcrumbs.
Give the roasting tray a good shake, then place the fish and tomatoes on top and roast for a final 15 minutes, until the fish is cooked.
Meanwhile make the chimichurri dressing. Combine all the ingredients in a blender and blitz to combine. Drizzle over the tray bake to serve.

Spicy Chicken & Lentil Curry

Image 1 Comment 14/04/2018 the wee caledonian cook

I first saw this recipe on Food for fitness, Scott Baptie is a Sports nutritionist, Director of Food For Fitness. Online trainer. Speaker. High protein cook. Magazine cover model & fitness writer. He specialises in fat loss, muscle gain and nutrition. His recipes are delicious and so nutritious, so when I seen this recently I had to give it a try. At only 164 calories per portion (without the chicken), who wouldn’t? I used green lentils and added chicken for a more filling meal.

Makes 4 portions

Spray oil with coconut oil

2 onions, diced

10g ginger, crushed

10g garlic, crushed

200g green lentils (or red) rinsed

350ml vegetable stock

1 tsp cumin

1 tsp gram masala

1 tsp dried chillies

400g chopped tomatoes

400g coconut milk – reduced fat

2 chicken breasts

Seasoning

Fresh coriander, chopped

Heat spray oil in a large pan.
Add the diced onions with garlic and ginger and cook until softened. Remove from pan
Add the seasoned chicken to the pan with the gram masala, chillies and cumin and cook until chicken is browned.
Add the onions back to the pan with the lentils, tomatoes, coconut milk and vegetable stock. Bring to a boil then gently simmer with lid for about 30 minutes.
Remove lid and continue to cook for 15-20 minutes or until sauce starts to thicken.
Serve with some fresh coriander. Yummy!

Red Pepper Chicken with Crispy Potatoes & Steamed Vegetables

Image Leave a comment 02/04/2018 the wee caledonian cook

Don’t you just love quick and easy cooking? Sometimes, especially on bank holiday Mondays when your relaxed, you just don’t feel like cooking but still want something healthy, nutritious, flavoursome with hardly any washing up? Oh yes, you’ve guessed it……out comes the little Crisper plate, this little dish is so easy and quick with perfect results. I also used my new Steam pot too for extra nutrition. I just love Gadgets that work for me.

Makes 2 servings.

For the Crisper Plate:-

2 Chicken Breasts – cut into large bite size pieces

2-3 potatoes – cut into bite size chunks (skin on)

2-3 sweet peppers – cut into wedges

1 red onion – cut into wedges

Handful of plum tomatoes

Salt & Pepper

Red Pepper Chilli flakes

Garlic & Parsley seasoning

Pre-heat the Crisper plate for 2 minutes on Dynamic Crisp
Place all above ingredients (except the tomatoes) into a bowl or food bag and drizzle with a little oil, shake to coat chicken, potatoes and veg.
Place onto the Crisper plate and cook for 12-15 minutes (depends on thickness of potatoes and chicken or how crispy you like it)
After 6 minutes, add in the plum tomatoes and cook.
Serve…..Yummy!

For the Steamed Vegetables:-

Your choice of vegetables, I choose broccoli, asparagus and spinach.

Place broccoli and asparagus onto the steam pot grid and fill the pot with 200ml water. Place into the oven and select sensor steam, cook for 5 minutes.

2 minutes before cooking is due to finish, place the spinach in the pot and continue to cook.

Chilli Chips

Image Leave a comment 02/04/2018 the wee caledonian cook

So after my bargain purchase of potatoes, I decided to make some homemade chilli chips using my crisper plate. You know how much I love this little Crisper plate don’t you? lol! You can find more information here:- Crisper Plate Technology

I decided on a bit of spice today, so I seasoned the chips with salt, pepper and chilli flakes…..soooooooo Yummy!

Wash potatoes and cut into desired chip length and width. Approx 1-2 cm cube is perfect.
Pre-heat the Crisper plate for 2 minutes on Dynamic Crisp setting.
Coat chips with a little spray oil and season, then place onto plate & cook for 12 minutes. Perfect little chips.

Pea & Ham Pasta (Low calorie version)

Image Leave a comment 13/01/2018 the wee caledonian cook

O.M.G!…this little dish was amazingly tasty and even better, it was under 500 calories too! I am on a mission to eat a bit healthier this year, I generally do, but I’m making more of an effort this year….( I know, I hear you, we all say that in January….lol!) It was also so quick to make, in just 10 minutes my dinner was ready, a great mid week or quick Friday night dinner. Bonus:- Under 500 calories and full of flavour!

Serves 2

150g Wholewheat Penne pasta

6 slices or Parma Ham – chopped

1 red onion – thinly chopped

1 tsp crushed garlic

1 chilli – chopped or 1 tsp dried chillies

60ml creme fraiche

1 handful of frozen peas

small handful of chopped parsley

small handful of chopped mint

Grated zest of 1 lemon

2 ladel’s spoonfuls of pasta water

Spray oil – low calorie

Bring a pan of water to the boil and cook pasta for about 8-10 mins or follow packet instructions.
Gently heat spray oil in a fry pan on medium heat
Add onion, parma ham, chilli and garlic and cook through. Half way add 2 ladle’s of the pasta water.
When pasta is ready, drain and add to the pan along with the peas, cook for 2 minutes to heat peas through.
Add creme fraiche, parsley, mint & grate lemon zest and stir through, only for 30 secs. Ready to serve.

Black Brioche Buns with Chilli Chicken Burgers

Image Leave a comment 04/12/2017 the wee caledonian cook

So my experimenting with Black Food continues……………another successful outcome! Don’t you just love it when a plan comes together nicely.

Makes approx 12 Mini Buns

250g Strong White Flour

1 tsp salt

2tbsp activated charcoal powder

25g caster sugar

7g sachet yeast

70ml warm milk

2 large eggs

125g unsalted butter at room temperature

1 egg for wash with 1 tsp charcoal powder

Method for Brioche buns:-

Sift the flour into a large bowl and add the charcoal powder. Add the salt and sugar. Mix together.
Mix the eggs with the warm milk and add the yeast, allow to stand for approx 5 minutes until it starts to go frothy.
Add the milk/yeast mixture to the flour and mix on level 2 of your stand mixer for about 2-3 mins. Then turn up to level 4 (medium speed) and mix for about 10 mins or until you get a glossy elastic dough.
Add the softened butter and mix for a further 5 mins. If the dough is too soft and sticky just add some more flour 1 tbsp at a time.
Lightly oil a large bowl and tip the dough into it.
If your oven has a rising programme, turn on and leave to rise for about 2-2.5hrs, if not cover with oiled clingfilm and leave in a warm place.
Punch down the dough and place onto a worktop, divide the dough into small sections about 22-25g sizes.
Take into your palm and using your other hand roll to make a small ball. Place onto a baking tray with parchment paper, leaving enough space in between to allow expansion. Prove again for a further 2 hrs or until doubled in size.
Mix the beaten egg with 1 tsp charcoal powder for the wash, lightly brush the wash over the buns.
Preheat an oven to 180 deg and bake for about 15 minutes.

Chilli Chicken Burgers

2 Chicken Breasts

1 tbsp paprika

1 tbsp chilli flakes

1 tsp salt and pepper to taste

handful of breadcrumbs

1 egg

Place the chicken into a food processor and pulse until broken up – you don’t want it to fine.
Add in all other ingredients and pulse to mix through
Divide into equal portions to fit the burgers and place on a baking tray, place in fridge for at least 30mins -1 hr.
When ready preheat the Crisper plate for 2 mins and place the chicken burgers on, using dynamic crisp setting cook for about 10 mins until browned and cooked. If you don’t have a Crisperplate either cook on hob using fry pan or grill under medium heat.
Once the brioche buns are ready allow to cook then slice in half and start to assemble your burger.
Top with some Smoked Beetroot Sauce from the Foraging Fox

YUMMY!…….YUMMY!

Poached Eggs with Spinach and Tomatoes

Image 2 Comments 12/11/2017 the wee caledonian cook

I just love Lazy Sunday mornings, no alarm, no rushing, relaxing healthy breakfast with a good fresh cup of coffee, no better way to start the day. This little breakfast is so tasty and quick to pull together but also very nutritional:-

Spinach (Spinacia oleracea) is one of incredible green-leafy vegetable often recognised as one of the functional foods for its health benefiting nutritional, antioxidants and anti-cancer composition. Its tender, crispy, dark-green leaves are one of the favorite ingredients of chefs all around the world. It is very low in calories and fats (100 g of raw leaves provide just 23 calories). Fresh 100 g of spinach contains about 25% of daily intake of iron, one of the highest for any green leafy vegetables. Fresh leaves are a rich source of several vital antioxidant vitamins like vitamin-A & vitamin-C.

Eggs Eggs are an all-natural source of high-quality protein and a number of other nutrients, all for 70 calories per large egg. One egg has varying amounts of 13 essential vitamins and minerals plus 6 grams of high-quality protein. The high-quality protein in an egg is essential for building and maintaining lean body mass.

Tomatoes are also an excellent source vitamin C, biotin, molybdenum and vitamin K. They are also a very good source of copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene), vitamin B6, folate, niacin, vitamin E and phosphorus. They are usually red when mature, but can come in a variety of colors, including yellow, orange, green and purple. The water content of tomatoes is around 95%. The other 5% consist mainly carbohydrates and fiber. One medium sized tomato (123 grams) contains only 22 calories.

2 Large eggs

100g Spinach

Mixture of tomatoes

Rainbow pepper

oil 1 tsp

Chopped Chilli (optional if you like a bit of spice)

Heat a little oil in a fry pan on medium to high heat, half tomatoes and place face down in pan, cook for about 4-5 minutes or until browned and softened.
Meanwhile bring a pan of water to boil then reduce to a simmer and place eggs in one at a time to poach, I make a swirling motion in water to help bring the egg together. Poach for about 3-4 minutes.
Add the spinach to the tomatoes and place a lid on for about 1-2 minutes until spinach is wilted.
Place spinach and tomatoes on to a plate, top with poached eggs and season with rainbow pepper and chilli. YUMMY!

Slow Cook Peanut Butter Chicken

Image Leave a comment 03/09/2017 the wee caledonian cook

O.M.G……if you love peanut butter and chicken you will love this…….even more so when the chicken just tears apart after being slow cooked……..melt in your mouth heaven.

Makes 2 servings

2 chicken breasts

2 tbsp peanut butter (smooth or crunchy…your choice)

1 tsp honey

1 tbsp soy sauce

1 clove garlic, minced

1 tbsp chilli paste

1/2 cup almond milk

1 red pepper – chopped

Salt & pepper to season

handful of coriander finely chopped for garnish

2 tbsp chopped peanuts for garnish

Add peanut butter, honey, soy sauce, garlic, chilli paste and almond milk to an ovenproof dish or slow cooker and whisk until sauce is well combined.
Place seasoned chicken breasts and peppers into dish and cover with the sauce. Cook on Slow Cooker setting for about 7.5 hours.
Remove from oven and shred chicken with 2 forks, then return to the oven for a further 1/2 hour.
Serve with your favourite rice and garnish with coriander and peanuts. YUMMY!

Spicy Salmon with Avocado Cucumber Strips

Image 4 Comments 22/07/2017 the wee caledonian cook

I first saw this recipe on Asassyspoon , I just had to give it a go as I love Salmon and Avocado so whats not to like! I changed it ever so slightly to suit my tastes and experiment. I also haven’t invested in a spiralizer yet so its cucumber strips instead of noodles…lol!

Makes 1 portion – obviously add quantities for more.

2 Salmon Fillets – make sure its good quality Scottish Salmon…lol!

1 tsp chilli powder

1 tsp rainbow peppercorns – ground

1 tsp ground cumin

2 tbsp olive oil – good quality

1/2 cucumber

Salt & pepper to taste

For the dressing:-

1/2 avocado

1/2 lemon juiced

1/2 garlic clove – crushed

Handful Dill – freshly chopped (or you could use parsley)

1/2 chilli – diced or 1/2 tsp dried flakes

2 tbsp water

Salt & pepper to taste

Combine the chilli powder, pepper, cumin, salt and pepper in a small bowl with 1 tbsp olive oil. Place salmon in bowl and rub into skin covering all of the salmon.
Heat a pan on medium heat with 1 tbsp oil. Place fillets into pan skin side down first and cook for 4 minutes, just leave to cook. Then flip fillets over and cook for a further 3-4 minutes, remove.
Meanwhile make the dressing by mixing together all the dressing ingredients in a blender until you have a smooth paste.
If you have a spiralizer then use that for your cucumber, if not, you can use a peeler to make strips.
Add the cucumber to the avocado dressing and coat.
Place the cucumber onto a plate and place the salmon on top. Serve. Yummy!

Crunchy Peanut Butter Chicken

Image 2 Comments 21/07/2017 the wee caledonian cook

If your anything like me……I Love peanut butter, so when I saw this recipe being executed on TV I just had to try it. I have adjusted the ingredients slightly to suit our tastes and I have to admit it’s bloody lovely! This will soon be a staple recipe in my household I think.

You can serve it with some rice for a dinner, or even just on a toasted open baguette (which we done) or even as a filling in a wrap for lunch, its very versatile.

Makes enough for 4 people

For the Chicken Thighs and marinade:-

500g chicken thighs cut into strips

2 tbsp soy sauce

1 tsp cornflour

1 tbsp peanut oil

For the Sauce:-

1 tbsp balsamic vinegar (good quality one)

80g peanut butter – crunchy

1 tsp soy sauce

2 tbsp sesame oil

1 tsp sichuan peppercorns – toasted and ground (you can use rainbow peppercorns too)

2 tbsp peanut oil

2 red chillies – chopped finely or 2 tsp dried chillies

4 spring onions – finely chopped

2 garlic cloves – crushed

1 inch root ginger, finely chopped

For the marinade for chicken thighs – Mix the soy sauce, peanut oil and cornflour in a bowl, add the chicken and ensure coated evenly, allow to stand at room temperature for at least 1/2 hour.
Meanwhile for the sauce, combine together balsamic vinegar, peanut butter, soy sauce, sesame oil and peppercorns until smooth.
Heat a wok or large fry pan over a medium to high heat, add the peanut oil to heat through until pan is coated, then add in the chillies, ginger and garlic cook for about 1 minute.
Add in the marinated chicken and cook until chicken is browned all over. Add in the spring onions and the sauce mixture coating all the chicken pieces, cook for a further 2 minutes.
Serve with your choice of accompaniment.

Cloudy Eggs

Image 2 Comments 10/05/2017 the wee caledonian cook

This is becoming massive over social media, so I decided to give it a go with my own little twist. My curiosity was getting the better of me. I have to say it did just taste like egg , the texture was strange but very pleasant.

Makes 2

2 eggs – separate white from yolk

pinch salt & pepper

tsp chives

1/2 tsp smoked paprika

1/2 tsp dried chilli flakes

Method

Preheat oven to 230 deg and line a baking tray with non stick paper
Whisk up the egg whites only (separately), with the salt, pepper and chives until stiff
Spoon out the whites onto the baking paper and make a circle shape, flatten the middle to make a slight well.
Sprinkle the paprika onto the egg whites
Bake in the oven for approx 3-4 mins
Remove from oven then gently put the egg yolk in the middle and sprinkle with chilli flakes.
Bake for a further 2-3 mins
Serve.

Spicy Guacamole

Image Leave a comment 06/08/2016 the wee caledonian cook

Nothing like homemade Guacamole. Here is my classic recipe that never fails to impress.

2 tbsp finely chopped white onion

1 tbsp fresh chopped red chilli

1/2 tsp salt (Kosher)

Handful of chopped parsley

1 large avocado

1 lime

Finely chop the onion, very finely
Add the salt, parsley and chilli and mix
Mash up the avocado lightly so you still have some chunky bits and add to the mixture
Cut the Lime in half and squeeze the juice into the mixture. Mix together and serve. Yum!

Cauliflower Rice with Tuna, Tomato and Sweetcorn.

Image Leave a comment 02/08/2016 the wee caledonian cook

Always wondered what the cauliflower rice would be like and as I’m trying to eat healthier, I said why not give it a go. I have to say it is quite bland on its own, so I jazzed it up a bit.

Makes 2 servings

1 packet of Cauliflower Rice

1/2 tin of tomatoes

1 tin of tuna in spring water (or any you like)

1/2 cup of sweetcorn

1 tbsp soya sauce

1 tsp turmeric powder (classed as a superfood)

1 tsp cumin

1 tsp chilli powder

chopped parsley to serve

Heat some spray oil in a large wok. Add in the cauli rice then flavour with the turmeric, cumin, chilli and soya sauce, stir to combine.
Then add in the tuna, sweetcorn and tin tomatoes, stir to combine through and gently heat for about 4 mins.
Serve with some fresh parsley. Yummy! and Healthy!

Haggis with Beetroot, Apple & Chilli Pepper Boats

Image Leave a comment 05/06/2016 the wee caledonian cook

Looking for something different to do with haggis and having some Chilli relish in the cupboard with thanks to Lynn from Everything Chilli http://www.everythingchilli.co.uk/ and my local Food Assembly, I came up with this perfect match.

Haggis – 100g – I used Scott’s of Huntly (really tasty Haggis)

2 tbsp of Beetroot and Apple Chilli Relish

Assorted Vegetables to serve

1 Pepper (Colour of your choice)

Firstly pre-heat your grill to high and slice in half the pepper then chargrill the peppers until slightly browned.
Using a microwave on high level cook the haggis for approx 2 mins per 100g.
Mash up and stir in the relish until mixed through.
Remove the peppers and spoon the haggis mixture into pepper boats……..Serve! Yummy!

Goat Mince curry

Image 3 Comments 17/04/2016 the wee caledonian cook

I bought some Goat Mince from Harris Meat Farm at the Glasgow Food Assembly this week, dying to try something different. I got a curry recipe from my mother in law and gave it a go. A definite meat on my shopping list going forward, the flavour was intense and went really well with his recipe. A must if you haven’t tried Goat yet. I think I will try the bigger chunks of meat or even a leg and slow cook next time.

Serves 3-4

400g Goat Mince

75g fat-free natural yogurt

2 tsp mild chilli powder

2 tsp ground coriander

2 tsp ground cumin

4 garlic cloves, peeled and crushed

2 tsp peeled and finely grated ginger

½ tsp tumeric

1 large onion, peeled and finely chopped

2 tbsp tomato purée

Salt

Low calorie cooking spray

4 green cardamom pods, lightly crushed

5cm cinnamon stick

4 cloves

½ tsp grated nutmeg

2 tbsp freshly chopped mint leaves

4 tbsp freshly chopped coriander leaves

1. Place the yogurt, chilli, ground coriander, cumin, garlic, ginger and tumeric in a small bowl and mix.

2. Brown mince in some olive oil in a large pan, then fry the onions, place over a medium heat and stir until the mixture begins to sizzle. Add the yoghurt mixture, reduce the heat to low, and cook for 10 minutes, stirring occasionally, until the goat releases its juices.

3. Increase the heat to medium and cook for 5-6 minutes, stirring frequently, until the sauce has reduced to a paste-like consistency. Add the tomato purée and 350ml of boiling water, season with salt, cover and leave to simmer for 15-20 minutes.

4. Spray a small frying pan with low calorie cooking spray and place over a low heat. Add the bay leaves, cardamom, cinnamon and cloves and allow to sizzle for 40-45 seconds. Pour the contents of this pan over the meat along with the nutmeg, stir to mix, cover tightly and cook gently for another 12-15 minutes or until the meat is tender. Remove from the heat and stir in the fresh mint and coriander before serving.

Yummy!

Mid week Spicy Superfood Seafood Stir Fry

Image Leave a comment 12/04/2016 the wee caledonian cook

I picked up some amazing Kalettes from my local Food assembly in Glasgow this week, they were kindly supplied by Donald from Rhone Cottage, (http://www.rhonecottage.co.uk/) they grow their own seasonal produce using only sustainable practises and no artificial fertilisers are used.

I decided to try and stir fry them with some seafood, and the flavour was amazing. Kalettes are a bit like a brussel sprout and Kale in one, also classed as a superfood. Below are the Kalettes.

He also kindly gave me the Kalette Top to try and the leaves are very nice, flavoursome and hold their texture. Here is the Kalette Top.

150g – 200g each Portion of Prawns, Mussels and squid

Slice of smoked Salmon – chopped

60g Red rice – cooked as per packet

Chilli – chopped finely

Parsley – finely chopped

Soy sauce

Handful of Kalettes

6 Kalette Leaves – cut in half

Warm through seafood mix for few minutes.
Add in the Kalettes and leaves with chilli and sprinkle with soy sauce. Cook for approx 2-3 mins.
Once rice is cooked through add into mix and stir through.
Top with smoked salmon and parsley.

Serve. Yummy!

My Italian Spicy Chicken with Vermicelli

Image Leave a comment 04/07/2015 the wee caledonian cook

I really fancied something Italian tonight, already had most of these Ingredients in my kitchen, so a little of this and a little of that, and voila a tasty and still healthy little Italian Dish.

Serves 2

2 x Chicken Breast cut into chunks

4 tbsp of Paprika

2 nests of Wholegrain Vermicelli

1 Red and 1 Green Pepper – chopped

1 white onion – chopped

1 tbsp olive oil

10-12 Piccolo Tomatoes – halved

250ml tomato passata

1 tbsp chilli

1 tbsp oregano

1 tbsp coriander

1 tbsp basil

1 tsp garlic

1 tbsp red wine vinegar

1. Coat the chicken chunks with the paprika and brown in a saucepan or wok with the olive oil

2. Remove with a slotted spoon and set aside

3. Put onion, peppers and all spices in pan and cook under slightly tender

4. Add back to the pan the chicken and mix.

5. Then add the tomato passata and red wine vinegar, stir and reduce to a simmer for 5 mins.

6. Meanwhile place the vermicelli in a bowl and cover with boiling water for 4 mins, then add to the pan and stir through for 2 mins.

7. Serve. Yum! Goes well with a lovely glass of Chardonnay. You can also add some parmesan on top for extra flavour.

Mediterranean and Seafood Salad with a Scotch Whisky Dressing

Image Leave a comment 16/05/2015 the wee caledonian cook

World Whisky Day – 16th May 2015! What will your dram or delight be?

I visited the Brodie Countryfare this week and picked up this wee beauty, made in Dundee by the Whisky Sauce Company www.whiskysauce.co.uk it has loads of flavours and certainly packs a punch in your mouth. I couldn’t decided what to have with it, so really went for a mix up and it was absolutely delicious.

2 Handfuls of Spinach or alternative salad leaf

8-10 Green pitted olives

2 roasted red peppers – sliced

Handful of king prawns

Handful of Cooked Mussels

1 tsp red chillies

1 tbsp light mayo

1-2 tbsp of Scotch Whisky Dressing

1. Wash and place spinach in a bowl, add in sliced roasted red peppers and olives.

2. Meanwhile mix the prawns with the chillies and mayo then add to the bowl along with the mussels

3. Sprinkle in Scotch whisky dressing, mix well together and serve with a lovely chilled glass of Chardonnay.

Spiced aubergine salad with pistachio yoghurt

Image 5 Comments 20/04/2015 the wee caledonian cook

I love pistachio’s and always looking for new ways to incorporate into my dining. This was delicious.

Serves 4

Salad:-

Mixed leaves of choice, Grated Beetroot, Grated Carrot, Cherry tomatoes (halved), cucumber sliced, Feta cheese, Olives (your choice), 1 pomegranate, Olive oil and Balsamic Vinegar for dressing.

Spiced Aubergines:-

3/4 Aubergines (Halved)

1 garlic clove

Olive oil (2 tbsp)

1 tbsp cumin

1 tsp paprika

1 tsp cinnamon

1 tsp chilli powder

1 tsp garlic

Salt and pepper to taste

Pistachio Yoghurt:-

6 tbsps Pistachio’s

Handful of fresh mint

250g natural yoghurt

1 tbsp olive oil

Method:-

1. Preheat oven to 220 deg.

2. Halved Aubergines longways, and make 1cm deep cuts diagonally about 2-3cm apart. Rub the garlic over the top of each one and season with salt and pepper. Drizzle with olive oil and bake in oven for approx 30-40 mins.

3. Mix up aubergines spices and dust over then cook for a further 5 mins.

4. For the yoghurt, mix pistachios, yoghurt, mint and olive oil in a blender until smooth. Set aside until ready.

5. Mix all salad ingredients in a bowl with dressing, serve onto a plate and sprinkle feta cheese over.

6. Cut pomegranate in half and carefully remove seeds, discarding any white pith, sprinkle seeds over salad.

7. Place baked Aubergines on top of salad and serve with the yoghurt dressing.

Yummy!

Chorizo, Sausage and Lentil Stew

Image 2 Comments 22/03/2015 the wee caledonian cook

Had some leftover Chorizo in fridge, so I decided to mix up my Lentil stew recipe. Please trust me…it tastes better than it looks..lol! Still learning my photography.

Serves 2

200g Brown Lentils

1 red onion chopped finely

1 carrot sliced

1 garlic clove

1 tsp chilli

1 tsp parsley

220g tin chopped tomatoes

250ml beef stock

1 bay leaf

pinch salt and pepper

50g-75g Chorizo

4-6 Aberdeen Angus Beef Sausages (halved)

1. Brown onions and garlic in a saucepan with spray oil or tsp olive oil until soft

2. Add in lentils, carrot, chilli, parsley, chopped tomatoes, stock, salt & pepper and bay leaf, bring to the boil and simmer for 15 minutes.

3. Meanwhile brown sausages and chorizo in a pan with 1 tablespoon olive oil for 5 mins, remove with slotted spoon and add to stew, simmer for a further 25-30 minutes.

4. Serve with some crusty bread. Yum!

Spice Lentil Soup

Image Leave a comment 09/02/2015 the wee caledonian cook

This is a yummy, spicy lentil soup that pleases your palate and your tummy!

Serves 4 – per serving: 142 calories, 4.1g fat or which 2.1g sat. fat, Carbs 18.3g, Protein 5.7g

100g Red Lentils

100g Green Lentils

1/2 tsp olive oil or spray oil

1 onion

3 tsp. ground coriander

3 tsp. cumin

2 tsp. chilli flakes

4 carrots

1.5 litres chicken stock

1. Wash and drain lentils

2. Chop onion and saute for 5 mins in oil then add in the spices and stir for a further few mins.

3. Add in the carrots, lentils and stock and bring to the boil, then simmer for 40 mins.

4. Once cooked, blend with a mixture to a smooth texture. Serve with some fresh parsley or a spoonful of yoghurt (optional)

Chilli Cheese Turkey Burger

Image Leave a comment 09/02/2015 the wee caledonian cook

I am on the health hunt again, looking for alternative options. These were delicious.

Makes 6 or 4 large ones – (can be frozen) Per serving:- Calories: 191, Fat 3.6g of which 1.2g saturate, Carbs 8.3g, Protein 11.4g.

1 red onion

1 courgette or green pepper (your preference)

1 red chilli – chopped

2 cloves garlic

250g turkey mince (you can use chicken or lean minced beef)

2 eggs

50 g oat bran

120 g mozerella

salt & pepper

1. Chop the onion, courgette or pepper, garlic and chilli and saute in a little oil in a large pan for 5 mins, then let cool.

2. In a bowl mix the minced turkey, eggs, oat bran, salt and pepper and the cooled vegetable mix and mix well.

3. Form the burgers and push a slice of mozerella into the middle covering well.

4. Grill on a medium heat for 5 mins each side, or place on a griddle pan with little oil for 5 mins each side, check that it is cooked through.

5. Serve on it’s own with some side salad or low fat chips, or you can serve in a healthy flatbread with some tomato and salad.

My White Chilli

Image Leave a comment 31/01/2015 the wee caledonian cook

Decided to try different beans in my chilli (as that’s what I had in cupboard…lol!), yummy alternative.

Serves 2 (422 cal per serving, 9g fat, 2g sat fat, 1.6g salt, 27g carbs)

2 x chicken breasts ( cubed )

1 tbsp olive oil or spray oil

1 large white onion, finely chopped

2 cloves garlic, crushed

1 tbsp of cumin

1 tbsp smoked paprika

1 tbsp chilli powder

1 tsp dried oregano

1 x 400g chopped tomatoes

1 x 150-200g tin cannellini beans

2 tbsp fat free Greek yoghurt (optional)

2 spring onions, chopped

1. Heat oil in saucepan and fry the onion and garlic until slightly browned

2. Add the cumin, paprika, chilli and oregano and stir through for 1 min.

3. Add in the chopped chicken and stir for about 5-10 mins making sure the chicken is covered in the spices and beginning to cook through.

4. Add in the chopped tomatoes and simmer for about 20 mins until sauce thickens.

5. Add in the cannellini beans and heat through for about 5 minutes.

6. Taste, season and serve with a dollop of yoghurt and sprinkle chopped spring onions.

Yum…Yum!

Homemade Low Calorie Hummous

Image Leave a comment 18/10/2014 the wee caledonian cook

This is only 120 calories per pot or 10 calories per dip (and I like big dips)

1/2 can Chickpeas (110g)

Handful of Basil

1/2 lemon zest

1 1/2 tablespoon peanut butter

Pinch Cumin

Teaspoon of Salt

150g Zero Fat Natural Yoghurt

Teaspoon of chilli (Optional) tastes great though

Put everything in a Food Processor and Wiz Up for a minute or until all mixed.

Chill and serve with favourite condiment.

To keep low in calories serve with Carrot sticks or Celery sticks or poppodums (no oil, cooked in microwave)

Slow Cook Chilli Chicken

Image Leave a comment 11/11/2013 the wee caledonian cook

Slow Cook Chilli Chicken (serves 2-3)

1 small tin (250g) red kidney beans

1 small tin (250g) of chopped tin tomatoes

1/2 packet of original Taco seasoning Mix

2 tablespoons of chilli powder (more or less can be added to personal taste)

1 chopped red onion

1 tablespoon of tomato sauce

2 x chicken breasts

1. Drain beans

2. Combine beans, onion, tomatoes, chilli powder, tomato sauce, and taco seasoning in a casserole dish and mix

3. Place whole chicken breast on top and cover with lid

4. Set oven to Multilevel and 90 deg C or use Slow Cook Meat in Intelligent settings and cook for approx 6 hours

5. 1/2 before serving take out breast and cut into chunks, return to dish, stir through and continue to cook.

6. You can top with sour cream, cheese, tortillas or have it with rice…..it’s your preference.

Beetroot and Butternut Squash Panzanella

Image Leave a comment 16/09/2013 the wee caledonian cook

Serves 4

500g beetroot cut into chunks (fresh)

1/2 butternut squash peeled and cut into chunks

2 tsp dried italian herbs

3 tbsp olive oil (extra virgin or hazelnut for extra taste)

200g bread torn into chunks

2 garlic cloves, chopped finely

1 red chilli, chopped finely

3 tbsp red wine vinegar

1 red onion thickly sliced

handful of chopped fresh basil

50g -100g baby leaf salad (peppery for more flavour)

1. line a baking tray with foil. In a large bowl toss the beetroot, butternut, red onion, dried herbs and olive oil. Spread the mixture onto the baking tray and roast at 200 deg Fan for 25 mins.

2. Meanwhile toss the bread chunks, garlic, chilli and olive oil together in a bowl. After 25 mins remove the vegetables from the oven and scatter the bread mixture on top evenly, put back into oven a cook for a further 5 mins.

3. Meanwhile to make the dressing whisk together olive oil, red wine vinegar and seasoning. Transfer the vegetable and bread mixture to a large bowl and pour over dressing. leave for 5 mins to cool. Once cooled then add in the salad leaves and basil and toss again, then serve.