Moroccan spiced Mince with Bulgur Wheat & Spinach

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I’m enjoying my Moroccan spices at the moment, the flavour is fragrant, fiery, sweet, savory, and citrusy, it really gets your senses moving.  Normally a traditional Moroccan meal would contain couscous but as I had some Bulgur Wheat to use up I decided on this. Bulgur is also a healthier and lower calorie choice too.

 

Makes 2 Servings

Spray oil

1 medium red onion, finely chopped

200g Scottish Beef Mince

1 tbsp cumin

1 tsp ground cinnamon

2 tsp turmeric

1 tbsp smoked paprika

1 tsp white pepper

1 tsp ground ginger

250ml vegetable stock

100g Spinach

30g Cashew nuts (slighty toasted and chopped)

80g Bulgur Wheat

Zest of 1 lemon

2 tbsp chopped fresh mint

Salt & pepper to taste

 

  1. Heat oil in a large fry pan and fry the onions until browned and softened
  2. Add in the beef mince and brown all over. Add in the spice mix and mix thoroughly.
  3. Add in the stock and bring to the boil, then simmer for about 15 minutes or until the stock thickens/evaporates slightly.
  4. Meanwhile, make the Bulgur Wheat as per packet instructions. Once cooked add in the spinach and cover with a lid, allow the residual heat to wilt the spinach down, mix through. Add in the lemon zest and mint and mix.
  5. Season, serve and sprinkle the toasted cashews on top. Yummy!

Goes well with a little glass of Rioja.

 

 

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Chicken, Leek & Bacon Filo Pie

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A Healthier and Lighter way for a truly scrumptious pie. Love this combination and love the fewer calories using filo. We do love our pie Sunday’s.

 

Makes 2 pies

2 Chicken Breasts – cubed

1 Leek – sliced finely

4 lean smoked bacon – sliced

300ml milk

1 Chicken Stock cube

2 tbsp flour

1 tbsp nutmeg

15g butter

Salt & pepper

 

  1. Brown chicken in a medium heat pan, the remove from pan
  2. In the same pan brown the bacon and remove from pan
  3. Saute the leeks in the same pan and remove
  4. Melt butter in the pan and gently stir in the flour to a smooth paste
  5. Crumble the chicken stock cube into the milk and the slowly add to the pan little at a time stirring until thickened.
  6. Add the chicken, leeks, and bacon, season and add nutmeg then simmer for 15 mins.
  7. Brush the filo sheets with melted butter or a little olive oil.
  8. Spoon the chicken mixture into an oven dish equally then scrunch each filo sheet and add to top of mixture in dish. 13035461_810332299068305_2123061196_o  13035443_810333409068194_63101620_o
  9. Bake in an oven 180 deg for 20-25 mins until golden brown.
  10. Serve with some veg or potatoes….Yummy!

I always know I’ve made a perfect pie when my partner leaves nothing on the plate..lol.!

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Oriental Turkey and Green Veg Mix

Looking in my fridge tonight I had a lot of greens needing to be used up, so as I had a curried meal last night I decided to go with Oriental, and it worked our deliciously. Don’t you just love it when you just fling everything in last minute and you create a delicious meal for yourself.

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150g Breast Turkey
50g Kale
100g Broccoli
50g Trimmed Green Beans
2 carrots
2 tbsp soya sauce
1 tbsp chinese five spice
1 tbsp sesame seeds
1 tbsp crushed red pepper

 

  1. Spray oil a griddle pan and heat to a high heat
  2. Rub chinese five spice into turkey breast, then cook on griddle pan for approx 5-6 mins each side or until cooked through.          20160112_181339
  3. Meanwhile, place all the greens, (broccoli, kale and green beans in a steamer and steam for about 5 mins)
  4. Peel carrot skin off then slice into thin strips
  5. Once veg is cooked, mix in the carrot, soy sauce, sesame seeds and red pepper.        20160112_181604
  6. Place veg mix onto a plate and top with the turkey breast. Yum!
Nutrition Facts
Oriental Turkey and Mixed Greens

Servings Per Recipe: 1

Amount Per Serving

Calories: 464

  • Total Fat: 16.9 g
  •     Saturated Fat: 3.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 97.5 mg
  • Sodium: 2242.2 mg
  • Total Carbs: 37.6 g
  •     Dietary Fiber: 11 g
  •     Sugars: 9.9 g
  • Protein: 46.4 g

Curried Cabbage with Salmon

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Looking in Fridge I had to use the cabbage up but wondered how I could jazz it up! Looked in my spice rack and this is what I put together. Tasty absolutely sensational. This could also work with Cod and Chicken. It is also low in calories and fat….Result!

Serves 1

1/2 Savoy Cabbage – sliced
1 portion Salmon Fillet approx (150g)
1 clove Garlic – crushed
1 tsp Cumin
1/2 white onion – sliced
2 tbsp desiccated coconut
1 tsp curry powder
1 tsp Gram Masala
30g Lentil Sprouts (optional) I had these left over so I just put them in.

  1. Mix the Gram Masala and Curry Powder together and rub into Salmon
  2. Heat up a griddle pan with spray oil and place Salmon on to cook through (approx 10 mins)
  3. Meanwhile, heat a wok to a high heat and cook the garlic and cumin with onion until soft (approx 2 mins)
  4. Add to the wok the cabbage and coconut, stir through for about 5 mins. If adding the Lentil Sprouts put in 1 min before ready and mix just to heat through.
  5. Plate the cabbage mix and place the salmon on top. Yum!

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Nutrition Facts
Curried Cabbage with Salmon

Servings Per Recipe: 1

Amount Per Serving

Calories: 226

  • Total Fat: 2.4 g
  •     Saturated Fat: 0.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 106.5 mg
  • Sodium: 229.7 mg
  • Total Carbs: 14 g
  •     Dietary Fiber: 4.1 g
  •     Sugars: 4.5 g
  • Protein: 36.9 g