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.
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!
This time of year (January) it is very cold, wet, windy and snowy, so your immune system can take a bit of a battering. We tend to reach for medications such a cold & flu capsules, ibuprofen etc, which can help, however, I am a great believer that you can repair your body and fight infections from within and eating right does play a big part on that.
This recipe contains the following, so it is the ultimate winter fighter food.
Chillies contain Capsaicin which helps clear mucus. Ginger contains natural antibodies & anti-inflammatory agents & the ability to clear congestion. Garlic has antiviral & antibacterial properties. Butternut squash & wholemeal rice is good for boosting Vitamin C for your immune system. Cashew nuts are good source of fibre & magnesium both good for bone health & energy boosting.
This is also a great dish for batch cooking. It really is a win win all round.
2 Large Chicken Breasts – cut into chunks
2 Tbsp Thai Green Curry Paste (1 used the Blue Dragon Paste, but feel free to make your own)
1 Tbsp Coconut Oil or Olive Oil for cooking
1 400g Tin Coconut Milk
1 Vegetable Stock Cube
1 Tsp Turmeric
300g Butternut Squash, cut into chunks
200g Cauliflower, cut into small pieces
150g Baby Spinach
1 Tbsp Soy Sauce
Salt & Pepper
Juice of 1 Lime
30g Chopped Cashews (to garnish)
Handful chopped Spring Onion (to garnish)
50g Wholemeal Rice per person, cooked as per pack instructions.
Heat the oil in a pan on medium to high heat, brown the chicken and remove with slotted spoon.
If needed, put a little more oil in. Stir fry the curry paste for about 2 minutes to heat through and release the flavours.
Crumble the vegetable stock cube into the coconut milk and stir, pour into the pan with the curry paste and mix through. Add 1 Tsp of Turmeric.
Add back to the pan the chicken, butternut squash and cauliflower, mix and reduce to a simmer for 30 minutes, covered.
5 minutes before curry is ready, add in 1 Tbsp Soy Sauce, Juice of Lime and Spinach, mix through continue to cook for 5 minutes.
Serve with some wholemeal rice, spring onion and cashew nuts.
Oh yum…..these were so tasty. I do love experimenting with flavours and using up what I have in my cupboards, sometimes my best recipes come from emptying my cupboards and using whatever is in there and trying things out…lol!
As it is coming up to the festive season I wanted to try some festive flavours and of course gingerbread is almost one of the all time favourites. With the coconut I wanted to create a snowy feel/look. I call them kisses because of the Jam, when you bite in you get the lovely gingerbread flavour and then the Jam gently kisses the back of your throat….yum! Baked in under 15 minutes these are a perfect quick snack with a cuppa. Will be best up to 3 days stored in an air tight container.
Makes about 20-24
200g Self Raising Flour
100g Rice Flour
1/2 tsp Baking Powder
2 Tbsp Olive Oil
40g Softened Butter
100g Dark Brown Sugar
2 Tbsp Honey
Finely Grated Zest of 1 Orange
For the Spice: 1 Tbsp Ground Cinnamon, 1 1/2 Tsp Ground Ginger, 1/2 tsp Ground Cloves
100g Desiccated Coconut
Rasperberry (or any flavour) Jam
2 Tbsp Icing Sugar for decoration.
Preheat oven to 175 deg C Fan. Line Baking Trays with Greaseproof paper
In a bowl beat together the butter, dark sugar, honey, oil, egg and citrus zest until blended.
In a separate bowl mix together flours, salt, spice mix and baking powder. Spoon half of the flour into the wet mixture and bring together, add in the remaining flour mixture and mix until you have a soft dough. It will be slightly sticky, this is o.k., but if too sticky just add a little more flour. Let stand for a few minutes.
Take about 1 Tbsp of the dough and roll into small balls. Place coconut into a bowl and roll each ball into the coconut to cover. Place onto the baking tray and press down with your thumb or finger to make a well in the centre.
Place about 1/2 – 1 Tsp of Jam into the well and bake in the oven for approx 12 – 15 minutes until set. Remove and allow to cool for a few minutes then transfer to a wire rack.
Finish off with a light dusting of Icing Sugar. Serve. Yum!
These little cakes are so easy to make and quick too, a great mid week dinner or even a quick lunch bite. What’s even better is that they are healthy, low in fat & low in calories at just 150 per cake.
2 Chicken Breasts
4 Spring Onions – chopped finely
1 tsp garlic granules or 2 garlic cloves, crushed
1/2 tsp ginger or 1″ fresh ginger chopped finely
1 tbsp dried coriander
2 tsps Soy Sauce
Zest & Juice of 1 lime
Salt & Pepper
1 tin of Chickpeas drained (400g)
1 tsp dried chilli flakes
Sweet Chilli Sauce to serve.
Preheat oven to 180 deg and line a baking tray with greaseproof paper.
Using of food processor blitz the chickpeas and chicken until minced.
In a bowl mix everything together with your hands and form 8 small cakes about 1cm thick, place onto baking paper and bake in the oven for 15 minutes.
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.
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.
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
When I think of Caribbean Food, I think beans, rice, peppers, sweet potato & tomatoes to name a few. This dish is a mix of all my favourites and I was using up leftovers too. I hope you enjoy. This dish would be lovely with Lamb too.
300g Scottish Beef Mince
150g Diced Butternut squash (or sweet potatoes)
1 onion, chopped
1 Red Pepper, chopped
1 garlic clove, finely chopped
1 cm fresh ginger, finely chopped
1 tbsp sweet hot paprika
120ml Beef Stock
200g chopped tin tomatoes
200g Black Eyed beans
Handful of peas
Salt & Pepper to taste
Heat some oil in a large pan and brown the mince.
Add in the butternut squash, onion, red pepper, garlic, ginger, paprika and mix through, cook for 1 minute then add in the stock, tomatoes, peas and beans, bring to the boil then simmer covered for about 30 minutes. Season.
If using Lamb I would slow cook this so the Lamb in tender.
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.
In a bid to get more vegetables into our diet, this little Tagine was simply super tasty and super healthy. One pot cooking too so nice & easy. I do love Moroccan flavours. Idea came from a recipe from PON and as usual I added and took out bits to suit my own tastes. Delicious!!!
Low calorie spray
1 Large carrot, cut into chunks
200g Turnip (swede), peeled and cut into chunks
2 large parsnips, peeled and cut into chunks
6 shallots – peeled and cut into wedges
1 red pepper, cut into wedges
200g peeled and deseeded butternut squash, cut into chunks
I’ve had an Indian Superfood Cookbook for ages but for some reason never actually attempted to make anything from it. So today was that day it got opened. I wish I had opened it up sooner, this dish was super tasty and full of good antioxidants. I served it with a chickpea chapati, made from my original Chapati recipe, I changed the plain flour for Gram Flour.
2 tbsp olive oil
2 tsp ground cardamom
2 tsp ground cumin
1 tsp salt
1 onion, sliced thinly
1 tsp garlic granules
1 tsp turmeric
1 tsp gram masala
1 400g can chopped tomatoes
1 tbsp grated fresh ginger
2-3 chillies chopped or 1 tsp chilli flakes
250g scottish beef mince
225g can of chickpeas
Small handful of Fresh coriander to serve.
Heat the oil in a large fry pan
Add in the onions with the cardamom, cumin, garlic, ginger, salt, turmeric, gram masala & chillies. Cook until onions are slightly browned and softened.
Add in half of the tin tomatoes and cook for about 10 minutes or until the excess juices have dried off.
Add in the mince, mix well and cook until mince has browned all over, about 5 minutes.
Add in the remaining tomatoes & chickpeas, bring to the boil, cover & simmer for about 30 minutes. If the consistancey is too thick just add a little water.