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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Parsnip Fries

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A lovely little quick lunch today. Part of my Detox plan.

I used my crisperplate for these and they only took 6 minutes.

 

3 Parsnips – cut into fries

1 tsp olive oil

Salt & pepper

1 tsp dried Rosemary

1 tsp dried Thyme

 

  1. Coat the parsnips with olive oil and season with herbs.
  2. Cook on Crisp setting for 6 minutes.

Quick lunch or quick snack and healthy.

 

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Eggy Puff Breakfast Baskets

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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Puff Pizza

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I know, I’m going to tell you all about my Crisperplate again….lol! Just 7 minutes bake time for these quick and easy puff pastry pizzas, compared to an oven bake (20 mins), the Crisper does it in more than half the time with the same results.

One my own this afternoon I just wanted a quick lunch, so this was perfect. I decided to use up things in my fridge, so I went for this combo, but you can make any combination you like. (times may vary)

 

Makes 2

1 roll puff pastry (use half if making 2) – cut in half or quarter if making 4

2 tbsp tomato paste

Seasoning

Grated Mozzarella

Mushrooms – I used Chestnut

Little olive oil

 

  1. Pre heat your crisper plate for 2 minutes
  2. Roll out pastry and with each half, score a 1cm border all the way around.
  3. Score a couple of diagonal lines in the middle (do not go right through) then place onto crisper plate.
  4. Place grated mozzarella into the middle, evenly but not too thick. Season.
  5. Then place the mushrooms in a layer evenly and drizzle a little oil over. Season
  6. Cook on Crisper setting for 7-8 minutes or until your desired brownness level.
  7. Yummy!

 


Steamed Wild Rice with Butternut Squash, Chestnuts & Pancetta

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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

 

  1. Heat oven to 200 deg.
  2. 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.
  3. Return to the oven for 10-15 mins until the pancetta and sage are crisp. Remove from the oven and set aside.
  4. In the Steam pot place the Rice with the 300ml stock and steam for 20 mins on rice setting.
  5. Remove steam pot and add the ingredients to rice and mix through to warm through.
  6. Serve with grated parmesan.

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Stir Fry Spicy Beef Noodles

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Delicious quick Friday night dish, or any night for that matter. I do love a good stir fry. Good thing with this dish, is that you could add any type of spice and it would work.

 

Serves 2

400g good quality beef – cut into strips

2 tbsp balsamic vinegar

2 tbsp soy sauce

2 tbsp Worcestershire sauce

3/4 spring onions, chopped

1 bag a pre mixed stir fry vegetables

1 bag a fresh egg noodles

2 tsp dried chillies

 

  1. Marinade the beef strips in the vinegar, soy sauce & worcestershire sauce for about 1/2 hour.
  2. Heat a tsp oil in a pan, add the beef and brown all over then add in the chillies
  3. Add in the noodles and cook for a few minutes adding in the remaining sauce mix.
  4. Then add in the stir fry vegetables, along with the spring onions, cook through for about 5 minutes. Serve. Yummy!

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Chicken, Bacon & Spinach cheesy pasta

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Oh yum….that’s all I’m going to say.

I do love one pot meals, quick and easy cooking, especially on a Friday…..you’ve just finished work, weather is awful outside and you just need some home comforts and home comfort food. This is one of my go to recipes just for that occasion. Serve with a chilled glass of chardonnay and its perfection friday.

 

Makes 2

100g pasta – I used pasta twists but you can use any type

2 chicken breasts – cut into bite size pieces

200g Smoked Bacon Lardons

100g Spinach

1 white onion – chopped finely

salt & pepper

1 tsp crushed garlic

1 tsp spiced red pepper

low cal spray oil

1 cup milk (about 150ml)

1 large handful of grated cheese (I used cheddar), it is also delicious with parmesan.

 

  1. Spray a little oil in a pan. Fry off the bacon until slightly crispy, add the onion and fry until golden brown. Remove with a slotted spoon.
  2. Fry the chicken until browned all over.
  3. Add back to the pan the bacon and onion, add the garlic, red pepper, salt & pepper and mix through.
  4. Add in the spinach and mix until slightly wilted
  5. Pour in the milk and bring to the boil, then reduce slightly and simmer until pasta is cooked about 10-12 mins.
  6. Add in the cheese and mix through until melted.
  7. Serve.

Delicious!

 


Steamed Chicken Meatballs with Peanuts on Spinach

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So delicious! If you love peanut butter, you will love this.

With my new Hotpoint oven came a Steam pot so I’ve been trying to experiment with steam cooking, not only is it more nutritious but also so much more healthier. First, since food is cooked by direct contact between steam as well as the movement of the hot vapor through the food, no fat is needed to conduct the heat.  This makes steaming a lower-calorie, low fat cooking method.  Food stays moist, too, since it is being bathed in water vapor.  Also, since water soluble nutrients (namely Vitamins C and B) don’t leach out into vapor, steaming preserves up to 50% more nutrients than other moist heat cooking methods.

Just because steaming is a healthy way to cook doesn’t mean it has to be bland. There are many ways of adding extra flavor to steamed food during the cooking process. You can bring extra flavor to your food by adding all sorts of complementary herbs and spices to your cooking liquid. Further up the flavor by substituting stock, fruit juice or wine for water. The additional flavors will permeate the food as the steam cooks them.

 

Makes 9

2 Chicken Breasts

1 shallot

1 tsp garlic granules or 1 garlic clove

1 leek

40g whole peanuts

1 tsp salt & pepper

350ml chicken stock

1 tbsp peanut butter

spinach

1 tsp peanut oil

 

  1. Slice the Leek, using a bit with the green on
  2. Peel and slice the shallots
  3. Shell and peel peanuts (if not predone), blitz in a blender until fine  20180311_113325
  4. Cut the chicken into small pieces and season
  5. Add chicken, leek, shallots, garlic and seasoning to the peanuts in blender and blitz together.                                                                                                                                                20180311_113736
  6. With your hands roll into meatballs and place on a greased baking tray, then refrigerate for about 1 hour.                                                                             20180311_114223
  7. Pour the chicken stock into the steam pot and then place the meatballs onto the grid and place in pot, cover with lid. Set steam time to 10 minutes.
  8. 2 minutes before ready place the spinach in the pot also.

     

  9. When ready remove the chicken stock from the pot and place in a pan on hob. Reduce by half and then emulsify 1 tbsp peanut butter and 1 tsp peanut oil until sauce thickens. (about 1-2 minutes)                                                                           20180311_143128
  10. Serve meatballs on the bed a spinach and pour sauce over. Yummy!

 

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Spanish Chorizo Tortilla

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Looking in my fridge I had to use up my leftover chorizo, so this was my Friday night quick dinner creation. Very filling, loads of flavour and loads of goodness too. I decided to use my Crisper plate instead of a fry pan then oven and was so glad I did as it only took 15 minutes to cook and more importantly 1 dish to wash up….lol!

 

Serves 4 (or 2 hungry people)

2 white potatoes

1 sweet potato

Chorizo – I used 1/3 of a 225g ring

1 red onion

6 eggs

1 large handful of kale

1 garlic clove or 2 tsp garlic granules

Salt & ground black pepper to taste

 

  1. Place a knob of butter on plate and pre heat Crisper Plate on Dynamic crisp setting for 3 minutes.
  2. Slice the potatoes and red onion about 1/2 cm thick 20180223_172351
  3. Slice up the Chorizo not too thick.                                           20180223_181436
  4. Whisk the eggs into a jug/bowl and season.
  5. Place the potatoes onto the crisper plate a start to layer up then season each layer with salt, pepper and garlic.                                                              20180223_182004
  6. Cook on dynamic Crisp setting for 8 minutes
  7. Remove then add on the red onion and chorizo, cook for a further 5 minutes                                                                                       20180223_183050
  8. Remove plate then add on the Kale and pour egg mixture over evenly. Cook for a further 3 minutes.                                                          20180223_183955
  9. Gently remove and serve. Yummy!

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Sesame Tuna Steaks

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Oh yummy…….Healthy meals a go in my house at the moment, this was a recipe inspired by Jamie Oliver’s 5 ingredient show. I changed it slightly and its 7 ingredients now…lol! It’s been a while since I’ve had tuna steaks and I realised I need to incorporate them more in my meal choices, so delicious and nutritious too.

I cooked these on my crisper plate instead of the fry pan, and in only 3 minutes. A super quick dinner.

 

Serves 2

2 x tuna steaks

2 tbsps of Sesame and Miso paste, this was a great find. Really good flavour

miso

2 tbsps sesame seeds

100g baby spinach

spring onions

sugar snap peas

1 tbsp Red wine vinegar

 

  1. Spread each tuna steak with 1 tbsp of miso sauce and sprinkle the sesame seeds all over to cover.
  2. Preheat the crisper plate for 2 minutes and place tuna steaks on and cook for 3 minutes on dynamic crisp setting (no need to turn) – you can also fry in a pan over hob for about 2 minutes each side.
  3. Meanwhile, heat a pan up on hob and fry sugar snap peas and spring onions for a minute with the red wine vinegar.
  4. Place the spinach in the same pan and cover with a lid. Steam for about 3 minutes or until spinach is wilted.
  5. Serve tuna with greens. Yummy!

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