Pumpkin & Bulgur Wheat Curry

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Are you trying to use up leftover Pumpkin from Halloween? I am…lol! Came up with this one pot curry dish, super tasty and very filling too.

You can of course change the pumpkin for butternut squash or sweet potato and it would work the same.

 

Makes 4-6 servings

500g chopped pumpkin

1 tbsp coconut oil

1 onion – diced

1 tsp dried garlic granules or 1 clove crushed

thumb size piece of ginger, diced

1/2 tsp smoked paprika

1/2 tsp ground coriander

1 tsp cumin

2 tsp turmeric

1/2 tsp cayenne pepper

1/2 tsp cinnamon

1/2 tsp dried chilli flakes

2 tbsp tomato puree

1 400g can of coconut milk

1 400g can chopped tomatoes

400ml vegetable stock

150g Bulgur wheat

2 large handfuls of Spinach

Seasoning

 

  1. Heat coconut oil in a large pan until melted.
  2. Add garlic and onion with seasoning and fry for a few minutes
  3. Add the rest of the spices with the ginger and tomato paste and stir
  4. Add the pumpkin and stir until coated with the spice mix
  5. Now add in the coconut milk, tomatoes, bulgur wheat and stock and stir, reduce to a simmer, cover and cook for about 35-40 minutes
  6. Add the spinach, cook for a further minute and serve.

 

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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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Chicken Enchilada Rice

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I got this recipe from Food for Fitness , a great site for everything healthy and fitness. I’m still on my journey to find a better balance of nutrients and this little dish packs loads of protein. At only 500 calories approx per serving it’s perfect for a tasty healthy dinner.

And my favourite part, yes it’s one pot cooking (if you’ve a oven ready hob pot). This is still on my wish list.

 

Serves 2-3

2 large chicken breasts – chopped into bite size pieces

1 onion – finely chopped

1 red pepper – chopped

1 garlic clove – chopped

50g chorizo – chopped

100g brown rice

300ml chicken stock

10-12 cherry tomatoes – halved

70ml tomato passata

200g tin kidney beans

50g low fat cheddar

1 tsp coconut oil

Mexican seasoning mix – (1 tsp chilli powder or flakes, 1 tsp garlic powder, 1 tsp onion powder, 1⁄2 tsp crushed red pepper flakes, 1⁄2 tsp dried oregano, 2 tsps paprika, 1 1⁄2 tsps ground cumin. 1⁄2 tsp sea salt)

1. Preheat your oven to 180 deg.
2. In a pan heat the coconut oil, add the chicken and season with salt & pepper, once browned remove and set aside.
3. Then add in the garlic, onions, pepper & chorizo, cook through for about 5 minutes.
4. Add back the chicken with the mexican seasoning, tomatoes, passata, rice, stock and kidney beans, mix everything through.                                                              20190413_163811

5. Cover with a lid and cook in oven for about 20 minutes. Or transfer to an oven proof dish and cover with foil.

6. Remove from oven and sprinkle the cheese over the top evenly, return to oven and cook for a further 25 minutes.
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7. Serve. Yummy!

Curried Butternut Squash, Red Lentils & Spinach

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This was so delicious and filling. Best of all very healthy & nutritious.

I think I am starting to enjoy this Detox week….lol!

 

Makes enough for 4 portions.

1 onion

200ml vegetable stock

2 tsp dried garlic

1 tsp dried chilli

1 tbsp ginger

1 tsp ground cumin

1/2 tsp cinnamon

1 tsp sea salt

1/2 tsp coriander

1 tsp turmeric

1 tbsp olive oil

1 can chopped tomatoes 400g

300-400g butternut squash – peeled and chopped into chunks

200g Red lentils – cooked

200g Spinach

 

  1. Blend onion, veg stock, garlic, chilli, ginger, tomatoes, cumin, cinnamon, turmeric and coriander into a paste.                                                          20181126_141731
  2. Heat the oil in a pan and cook the paste for about 5-10 mins.
  3. Add in the butternut squash and cook on a medium heat for 20 mins.          20181126_143545
  4. Meanwhile cook the lentils as per pack instructions.
  5. After 20 mins mix in the lentils and spinach to the squash mix and heat for a further 5 minutes.                                                                                  20181126_145023
  6. Remove and serve. Yummy!

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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.

 

Chickpea, Potato & Spinach Curry

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Oh Yum…yum…this wee dish was so tasty. Using up my home grown potatoes this little throw together dish was perfect and healthy too.

I made some of my homemade Chapati’s , which went perfectly. Oh…and a wee glass of Chardonnay too! lol!

 

Serves 2

1 can chickpeas

6 charlotte potatoes, cut into cubes

100g baby Spinach

1 can plum tomatoes

1 tsp cumin

1 onion, chopped finely

1 tsp ginger

1 tsp dried garlic

1 tsp chilli seeds

1/2 tsp turmeric

1/2 tsp chilli powder

1/2 tsp gram masala

1 tsp dried coriander

1 tsp olive oil/fry oil

 

  1. Heat the oil in a saute pan, add the onion and cumin fry until the onion is golden. Add the garlic, ginger, chilli’s, coriander, turmeric, gram masala and chilli powder and cook for five minutes.
  2. Add in the cubed potatoes and fry until potato is slightly browned, season.
  3. Add in the plum tomatoes, chop up and mix thoroughly.
  4. Now add in the chickpeas and mix through, simmer for about 20 minutes.
  5. Throw in the spinach and cover with a lid to help wilt down. (roughly 5 minutes)
  6. Serve with Chapati or some rice.

 

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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!