Cajun ‘Dirty’ Rice

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This recipe is so easy to make and a great quick and satisfying classic. The word ‘Dirty‘ comes from the fact it looks dirty with the colour of the minced beef.  Made with rice and vegetables this is so healthy too, at only approx 300 Kcal per serving.

 

Serves 4

150g Long Grain Brown Rice (or white if you prefer)

1 Chicken Stock Cube – (300ml water if steaming, using Steam pot)

400g Scottish minced beef

1 red onion – chopped finely

4 bacon medallions – diced

3-4 tsp Cajun seasoning (depending on how spicy you like it)

1 tbsp Worcestershire sauce

1 carrot, diced

1 red pepper, diced

100g gardens peas

200ml beef stock

1 beef stock cube

bunch spring onions, sliced

 

  1. Cook the rice as per packet instructions. I used my Steam pot, decant rice into pot, add the frozen peas and chicken stock, cover and cook on Auto Rice setting for 18 minutes.                                                                                                    20190615_170431
  2. Meanwhile, spray a fry pan with low fat cooking spray, brown the mince, onions and bacon.                                                                                    20190615_165321
  3. Add in the Cajun seasoning, salt & pepper, worcestershire sauce and stir. Then add in the carrot, peppers and beef stock. Simmer for a few minutes until peppers are softened.                                                                                                      20190615_170415
  4. Add the cooked rice to the pan and mix through. Finish with the spring onions and serve. We served with some Corn Folded Flatbreads. Yummy!

 

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Chorizo & Bolognese Bake

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Yummy little dish, I got this recipe from Pinch of Nom and added my own stamp to it. I do love one pot cooking and especially slow cooking too, it is sometimes so good just to put something in the oven and carry on with your daily tasks.  This was slow cooked for 5 hours and was delicious. A really good simple throw together meal.

 

Makes 2 large servings

300g Scottish beef mince

350g passata

300g tin tomatoes

60g chopped chorizo

1 tbsp tomato puree

1 carrot, diced

1 red onion, diced

1 red pepper, diced

1 stick celery, diced

2 tsp garlic powder

1 tbsp worcestershire sauce

1 beef stock cube crumbled

1 tsp dried oregano

1 tsp dried basil

1/2 tsp dried rosemary

100g dried wholemeal pasta

150ml boiling water

40g low fat cheddar

Salt & pepper

 

  1. Set your oven to slow cook setting if you have one, if not this can be done in a slow cooker on med-high setting.                                                                          20190614_133920
  2. Firstly brown the mince in a pan with salt, pepper and garlic then remove and place into an oven proof dish                                                            20190614_122930
  3. Next add in all the other ingredients with the exception of the pasta, cheese and boiling water, cover and bake for 4.5 hours
  4. Add in the pasta and boiling water to the dish and mix through, bake for a further 30 minutes or until pasta is cooked through.                                                    20190614_165140
  5. 10 minutes before ready, sprinkle on the cheese and allow to melt through.                20190614_171811
  6. Serve. Yummy!

 

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Egg & Spinach Egg Baskets

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Monday morning breakfast was a case of trying to use up leftovers. I had some fresh bread and spinach that needed to be used, so decided on some easy breakfast cups. Quick and easy to make. There are so many flavours you can use for these too.

Made 3 with left overs

1 piece of bread per cup – crustless

Eggs

Baby Spinach

Cheddar Cheese (low fat – optional)

Salt & pepper to season

chilli flakes – optional

1 tsp paprika – optional

1 tbsp butter – melted

 

  1. Firstly preheat your oven to 180 deg.
  2. Brush your bread with the melted butter both sides and cut diagonally, place the bread into the muffin tin overlapping and making sure the bottom is covered.
  3. Bake the bread in the oven for 5 minutes and remove
  4. Place the spinach & cheese with seasoning and chilli into the cups and then crack the egg into them. Sprinkle with paprika and bake for a further 15 minutes.  A bit less if you like your eggs really running.
  5. Scoop out with a spoon and devour! Yummy.

 

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Cheesy Mexican Beef

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Oh wow, this little dish was super tasty and lower in calories too at only around 480 per serving. I got this from Food for Fitness High Protein Cookbook, Scotts cookbook is brilliant and loaded with amazing recipes.

You know me….I do love a good one pan meal and this is another for favourites list.

 

4 Servings

500g lean scottish beef mince

1 tbsp coconut oil

2 cloves garlic minced

1 red onion, sliced

1 red pepper, sliced

250g rice

400g chopped tomatoes

500ml beef stock

2 tbsp mexican seasoning (1 tbsp chilli powder, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp crushed red pepper flakes, 1/4 tsp oregano, 1/2 tsp paprika, 1 1/2 ground cumin, 1 tsp sea salt, 1 tsp black pepper)

60g low fat cheddar

Fresh coriander chopped to serve.

 

  1. Heat the coconut oil in a non stick pan
  2. Add the garlic, red pepper, onion and fry for a minute. Then add the beef and fry until browned (few minutes). Add in the seasoning and coat the meat.                                                            20190323_160614
  3. Add the rice (uncooked), tin tomatoes and stock bring to the boil then reduce to a low simmer, cover and cook for about 30 minutes until rice is cooked and stock is absorbed.                                                                                20190323_161406
  4. Top with the grated cheese, allow to melt then sprinkle the coriander and serve.

 

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Harissa Spice Veggie Tray Bake

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Oh yummy…….I had some left over Harissa Paste and some veggies in the fridge, and yes, you guessed it……Harissa Tray Bake it was.    I have to say this was super tasty and also super healthy…..I even got my boyfriend to eat veggies, which believe me is no mean feat….lol!

Great as a main dish or a side dish. I decided a main dish and served with some of my homemade Chapati’s

 

Serves 2 (main dishes)

1 large sweet potato – cut into small chunks

1 large red onion – cut into wedges

2 Carrots – cut into small chunks

1 x red & 1 x yellow pepper – sliced thickly

1 Cauliflower – cut into small florets

2 Parsnips – cut into small chunks

4-5 asparagus

1 x 400g tin chickpeas

1 x 200g tin tomatoes

2 large heaped tbsps of Rose Harissa Paste

1 tbsp oil

Coriander

Salt & pepper to season

 

  1. Place all vegetables into a food bag or bowl, then add the harissa paste and mix thoroughly to coat all the veggies. (this can be stored in fridge for later if need be)
  2. Preheat oven to 200 deg and oil a baking tray.
  3. Empty the vegetables (except asparagus) from the bag onto the baking tray and make sure they are spread evenly. Bake in the oven for 25 minutes.
  4. Now add the chickpeas and the asparagus to the tray and bake for a further 15 minutes or until evenly browned all over.
  5. In a microwave bowl add the chopped tin tomatoes with salt & pepper to season and warm thought for about 1-2 minutes.
  6. Pour tomato sauce into a serving dish, empty the vegetables from the baking tray into the serving dish and mix through.
  7. Serve with some sprinkled coriander. Yummy!

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Sweet Potato, Butternut Squash & Spinach Curry Burgers

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Oh yum. In my aim to be eating a bit healthier this year, I took my hand to these little nutritious burgers, they were so delicious and very filling too.

Makes about 6

200g butternut Squash – sliced

200g Sweet Potato – sliced

1 medium onion – finely chopped

1 clove garlic – crushed

1 tsp dried chilli flakes

1 tsp ground cumin

1 tsp smoked paprika

1 tsp dried coriander

100g Spinach

Salt & Pepper to taste

  1. Cook the butternut Squash and mash up. (I steamed cooked mine using my steam pot for about 6 minutes)
  2. In a bowl mix the butternut squash, wilted spinach, onion, cumin, paprika, coriander, salt & pepper, chilli flakes & garlic.                                        20190211_153656
  3. Place a cutter onto a sheet of greaseproof paper or plate and fill the cutter with the mixture making individual circles. Approx 2 cm thick.                                                20190211_174658
  4. Heat up the Crisperplate for 2 minutes and cook on Crisp setting for 6 minutes, turn then cook for a further 4 minutes (depending on how well you like them cooked, you can cook for a further 2 minutes for extra brownness) Alternatively, fry in a pan for about 6 mins on medium heat each side with a little oil.                              20190211_180637
  5. Serve. Yummy!
  6. I added some potato wedges to my crisperplate at the same time for a one pan meal.

Chilli Steak Cheesy Fries

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O.M.G! This little dish was delicious, rich and very tasty.  Saw this on a social media video, my salavating at the video simply meant I had to give it a go. Changed the recipe slightly to suit our tastes.

 

Makes for 2

2 sirloin steaks – sliced into 1cm strips

2 tbsp plain flour

Salt & pepper to taste

1 large red onion

2 garlic cloves crushed

1 tsp chilli flakes

200ml beef stock

100ml red wine (I used shiraz)

1 tbsp tomato paste

2 large handfuls of grated cheddar

2 large handfuls of french fries

 

  1. Heat a little oil in a fry pan to a medium to high heat
  2. Place the steak strips into the pan and brown all over, add the flour, salt & pepper until coated and soaked up the juices then remove and set aside.
  3. Place another tbsp of oil in the pan and cook the onion with the garlic until softened.
  4. Add in the tomato paste, chilli flakes, beef stock & red wine, gently bring to boil then reduce to a very low simmer.
  5. Add back to the pan the beef strips and cook slow for about 1 hour (pan covered).                                                                                      20190126_132640
  6. Remove pan lid 10 minutes before serving and bring heat up a little to thicken the sauce if needed.
  7. Meanwhile, cook the french fries as per packet instructions.
  8. Place the fries on a plate, top with the cheese and melt under a hot grill for a few seconds then top with the beef strips….Serve. Oh so yummy!

 

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It definitely makes a difference if you’ve got some good quality meat and cheese.

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Curried Cod

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This is a tasty little dish and so healthy too. I’m always trying to get more fish into my meals (hard when my partner isn’t a fish fan!), but even he loved this one. Result!

Easy to make and full of protein and iron.

Makes 2 portions

1 tsp oil

1 onion, chopped

2 tbsp curry powder

1 tsp ground mixed spice

2 garlic cloves or 1 tsp dried garlic

1 x 400g chopped tomatoes

1 can chickpeas (optional)

100g Spinach (optional)

1 packet of fresh green peas

2 cod fillets

zest of 1 lemon

handful of chopped coriander to serve

 

  1. Heat oil in a large pan and cook onion & garlic over a high heat until softened and slightly browned. Stir in the curry powder and mixed spice, mix through.
  2. Add in the tin tomatoes, chickpeas and green peas with seasoning to taste.
  3. Cook for about 10 minutes until sauce starts to thicken slightly.
  4. Add in the cod and cover, continue to cook for another 10 minutes until fish is cooked through.
  5. Squeeze on the lemon zest and coriander then serve.  Yummy!

I served with some curry roasted parnsips and carrots.

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Eggy Puff Breakfast Baskets

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Another quick yummy breakfast for a sunday morning. I always try to use up leftovers, so having some puff pastry left this is what I decided to do this morning. Again I used my lovely little Crisperplate to cook these. Have I told you how much I love this little bit of Technology?? I do love gadgets that simply work in your favour to help save time in the kitchen. You can get more information here

 

Makes 6

1 Roll of Puff Pastry

7 eggs (1 for wash)

Grated Cheddar Cheese (I used 1 tbsp per basket)

Salt & pepper

Flavourings as per your choice (I used smoked paprika, but you could use chives, chilli, parsley, the list is endless)

 

  1. Preheat your Crisperplate for 2 minutes on Crisper setting.
  2. Place a sheet of greaseproof on the plate once heated.
  3. Roll out the pastry and using a round cutter, cut out 6 circles.
  4. Using a smaller circle cutter, gently press into the middle of the circle pastry – dont cut right through. (This makes the outer edge of the basket)
  5. Using a fork, press the centre to prevent it from rising too much. Brush with egg wash.                                                                                                       20181125_101734
  6. Place the pastry onto the crisper plate and cook for 4 minutes.
  7. Remove and gently edge the inner circle using a spoon and press down to make bottom of basket.
  8. Place your cheese into the basket and flatten, crack the egg in, gently using a knife pierce the yolk (this prevents it from popping) and season with your flavourings.
  9. Place back into the Combi Oven and bake for a further 2.5 mins – 3.5 mins, depends how you like your eggs cooked.  Serve. Yummy!

 

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Parmesan & Tomato Stars

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OMG! These are so delicious and perfect for the party season. Little bite size pieces of deliciousness.

 

Makes about 12

8-10 Vittoria Tomatoes
Dried Thyme
150g plain flour
75 g soft butter salted
40 g grated parmesan
1 egg
250g mozzarella
Green pesto
Paprika & poppy seeds

1. Pre heat oven to Fan 160 deg, Line a baking sheet with greaseproof paper.
2. Sift the flour into a mixing bowl, add the butter and parmesan, add in half the whisked egg, slow speed on mixer mix together.
3. Tip onto a non stick surface and bring together with your hands until you have a dough, flatten slightly. Wrap in clingfilm and chill for 30 minutes.
4. Meanwhile, heat crisper plate and cut tomatoes in half, sprinkle with salt & thyme and cook for 2 minutes. Remove and allow to cool slightly.                                                    20181117_143712
5. Take a small 3cm star cutter and cut the mozzarella into thin stars.
6. Remove the dough and roll out and cut with a 5-6cm star cutter, place on baking sheet and bake for about 10-12 mins or until slightly browned.                                      20181117_143313
7. To serve, once stars are cooled, spread a little pesto on star then place mozzarella star, a little more pesto then the tomato half.
8. Yum!  Gorgeous with some prosecco.

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Steamed Mexican Rice

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You know by now that I love my One Pot meals and this is another that is so easy & so tasty. I decided to use my Steam pot and it cooked perfectly in just 20 minutes. Yummy Spicy flavours and full of nutritious benefits.

 

Makes 2 large portions or 4 side portions

1 can black beans

1/2 can red kidney beans

1/2 can sweetcorn

1 red onion – finely chopped

150g wholemeal brown long grain rice

300ml veg stock

2 heaped tbsp chopped tomato

1 tsp smoked paprika

1 tsp oregano

1 tsp dried chillies

1 tsp garlic powder

1 tsp cumin

salt to taste

 

  1. Place everything in the steam pot and mix together. Put lid on.
  2. Place into your combi microwave and select Recipes, Pasta & Rice, Rice then programme 20 minutes.
  3. Perfectly cooked mexican rice dish. You can serve this on its own or with some pitta breads or even in a wrap.

 

Fluffiest Omelette

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I saw this idea on the KitchenAid Recipe FB site and decided to give it a try. Oh my…..it is by far the fluffiest and lightest omelette I’ve ever had. Great idea of using the Mixer and separating the eggs.

 

Makes 1 omelette

3 eggs

1 tbsp milk

Salt & pepper to taste

Dill or chives (your preference)

Choice of fillings (again your choice) I used sweet peppers and spring onions.

Handful of cherry tomatoes to serve – grown in my own garden.

 

  1. Seperate the eggs and whisk until fluffy with. Pour the milk into the yolk mixture. I whisked on power 6 for 3 mins, the 4 for 2 mins.

 

2. Gently fold the yolks into the whites and season.

3. Heat 1 know of butter in a non stick pan. Gently fry off the peppers and spring onions. 20180902_124142

4. Once browned pour the egg mixture into the pan and gently cook for a few minutes on eash side.

5. Remove onto a plate, cut in half the tomatoes and gently brown in the pan for a few minutes and serve.

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Bacon & Vegetable Quiche

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Sometimes you want home cooked food without the hassle of trying to decided how to cook it and what temperatures etc to use, this was one of those days for me. Sundays are generally my lazy days, a day for recharging the batteries so to speak. I wanted a good home cooked quiche and decided to let my oven do the rest of the work and thinking. Hotpoint have designed a range of ovens with Automatic Recipe settings, the settings are already pre-programmed to control temperature, function and browning control……amazing, I know….right? Oven Range

I used the quiche setting and it was cooked and evenly browned perfectly due to the Multiflow Technology

I also used the Combination Oven with the Crisperplate to cook crispy potato wedges in just 12 minutes, perfect with a tasty quiche.

 

Makes 1 quiche

1 ready roll puff pastry

200g smoked bacon – diced

1 leek – sliced

handful of asparagus – chopped

200ml milk

200ml single cream

150g grated Gouda cheese

4 eggs

Salt, Pepper & Paprika to season

 

  1. Grease a quiche tin and lay pastry in covering base and edges.                                  20180819_171101
  2. Gently fry the smoked bacon until slightly browned, remove from pan. Add to the pan the leek and saute for a few minutes.
  3. Meanwhile blanch the asparagus in a pan of salted boiling water.
  4. In a bowl whisk the eggs with the milk and cream.
  5. Start to layer up the bacon and vegetables on pastry, then some of the cheese                   20180819_171204
  6. Then pour in the egg/milk mixture and rest of the cheese to top, generously season with salt, pepper and paprika                                                                 20180819_171534
  7. Place on shelf 3 in oven and select auto recipes, quiche setting. The oven comes up 43 minutes but will sense temerature and auto adjust if necessary.

    8. Serve….Yum!

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Red Pepper Chicken with Crispy Potatoes & Steamed Vegetables

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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

 

  1. Pre-heat the Crisper plate for 2 minutes on Dynamic Crisp
  2. 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.                      20180402_181839
  3. Place onto the Crisper plate and cook for 12-15 minutes (depends on thickness of potatoes and chicken or how crispy you like it)
  4. After 6 minutes, add in the plum tomatoes and cook.                                          20180402_183113_001
  5. Serve…..Yummy!

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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.

 

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Pearl Barley, Leek & Bacon Casserole

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This is a proper little winter warmer dish. While away in our Xmas holiday cottage it was a chilly -3 with frost on the ground, while we were feeling cosy in our warm cottage we wanted something filling and warm in our bellies, so using up some of my store cupboard ingredients this little dish was perfect. (p.s. don’t forget the glass of chardonnay…..perfect match, I think…..lol!)

Makes 2 servings

1 tsp olive oil

1 large leek, thinly sliced

1 garlic clove, finely chopped

150g pearl barley

2 carrots, cubed

1 tbsp Dijon mustard

500ml Chicken Stock

2 Chicken Breasts – chopped to bite size pieces

150g savoy cabbage, finely shredded

100g smoked bacon, chopped

Black pepper and salt for seasoning

 

  1. Heat the oil in a large pan and gently fry the leeks, bacon, chicken and garlic until browned.
  2. Add the pearl barley, carrots and mustard, then pour over the chicken stock. Season with plenty of ground black pepper and simmer for 20 mins, stirring occasionally.
  3. Add the cabbage and cook for 5-10 mins until cabbage is wilted and tender.
  4. Serve. Yummy!

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Sausage, Bean & Chorizo Stew

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I love this time of the year, autumn colours outside, crisp fresh air, long walks, cosy comfort clothes, roaring fires, candles on, a good book and a really good one pot hearty warming meal.  You really can’t go wrong with this little stew, filling, warm, comforting and easy to do. Oh and one pot…..yes we do like very little washing up in our house.

 

Makes for 2-4 (depends on how hungry you are…lol)

6 x good quality sausages

15cm approx length chorizo – (good quality like a picante)

1 tin of 400g baked beans (branston are our fav)

1 red onion

1 red pepper

2 garlic cloves

2 tsp hot smoked paprika

2 tsp tomato paste or puree

Salt & pepper

Coriander to garnish

 

  1. Heat up a little oil in a fry pan
  2. Firstly cook the sausages until browned and cooked, remove from pan
  3. Gently cook the garlic, slice the chorizo, pepper and onion then add to the pan and cook until the red pepper is slightly soft (about 5-10 mins)                                                              20171015_162743
  4. Cut the sausages in half and add back to the pan with the baked beans, paprika and tomato paste/puree, mix and gently simmer for about 5 minutes. Season with Salt & pepper.                                                                                                                                                       20171015_162749
  5. Garnish with coriander and serve with either some crusty bread, crispy potatoes or rice, its entirely up to you. Oh and not forgetting a wee glass of red.

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One Pot Mince, Bean & Pasta

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This is one of my go to comfort foods, its warm, tasty and filling, great for this season. Sometimes I change it about and play with the recipe but anyway I cook it, it’s delicious.

 

Makes for 2

400g Aberdeen Angus Scotch Mince

75g wholemeal pasta (I use spirals…but you can use any you choose)

1 red onion – finely chopped

1 tin (400g) tomatoes – use plum as there is more flavour

1 tin red kidney beans OR you can also use baked beans (drained)

1 tsp dried garlic

100ml beef stock

1 tbsp dried mixed herbs

Salt & pepper to season

Splash of tabasco sauce to taste (optional)

Fresh coriander to garnish (optional)

Grated cheese to garnish (optional)

 

  1. Gently heat up 1 tbsp oil in a deep pan and fry the mince until browned, add in the garlic, salt & pepper
  2. Add in the onion until browned
  3. Pour in the tomatoes, beans, stock and pasta and mix thoroughly, bring to the boil
  4. Sprinkle the mixed herbs and mix, reduce to a simmer, then cover and cook for approx 20 minutes.
  5. Remove lid, turn up heat slightly and cook until the sauce becomes thick, about 10-15 minutes.
  6. If you don’t have non stick pans, stir every 5 minutes or it will burn to the bottom.
  7. Serve with a sprinkle of coriander, a dash of tabasco sauce, handful of grated cheese or simply a slice of crusty bread…..it is entirely your choice.

Oh Yummy…..yummy!

And 1 pot to wash up………my kinda cooking!