I have been sharing my recipes with you for the last 78 weeks (390 recipes, plus a few extras), I do hope that you have tried some of them. I have updated all the recipe collections (link buttons on the right), but now the real work begins. Currently I am calculating the nutritional information for each recipe, and trying to pull all my writings and recipes into a cohesive package so that maybe I can get published.
Please continue to visit and browse through the recipes posted here. Thank you to everyone who has visited and left comments, I really appreciate you taking the time.
I wish you healthy eating.
Monday, July 11, 2011
Friday, July 8, 2011
Week 78 Day 5
Labels:
healthy eating,
pork,
recipes
Pork ‘n’ beans
Serves 4 : Very easy : Quick
Ingredients
½ tsp crushed garlic
1 onion, chopped
2 stalks celery, finely sliced
1 tsp ground coriander
400gm pork fillet, cut in chunks
1 x 400gm tin chopped tomatoes
2 Tblsp tomato paste
1 x 400gm tin mixed beans, rinsed and drained
1 green pepper, chopped
4 naan breads, toasted and cut in fingers
Method
Spray a large pan with non-stick cooking spray.
Dry fry the onion, garlic and celery for 5 minutes.
Add the coriander and meat.
Cook, stirring, until the meat is sealed and the onion is beginning to brown.
Now add the tomatoes and paste.
Stir well, cover and simmer for 15 minutes.
Add the beans and simmer for another 5 minutes.
Serve with the naan fingers.
Serves 4 : Very easy : Quick
½ tsp crushed garlic
1 onion, chopped
2 stalks celery, finely sliced
1 tsp ground coriander
400gm pork fillet, cut in chunks
1 x 400gm tin chopped tomatoes
2 Tblsp tomato paste
1 x 400gm tin mixed beans, rinsed and drained
1 green pepper, chopped
4 naan breads, toasted and cut in fingers
Method
Spray a large pan with non-stick cooking spray.
Dry fry the onion, garlic and celery for 5 minutes.
Add the coriander and meat.
Cook, stirring, until the meat is sealed and the onion is beginning to brown.
Now add the tomatoes and paste.
Stir well, cover and simmer for 15 minutes.
Add the beans and simmer for another 5 minutes.
Serve with the naan fingers.
Thursday, July 7, 2011
Week 78 Day 4
Labels:
fish,
healthy eating,
recipes
Fish balti
Serves 4 : Very easy : Quick
Ingredients
600gm white fish, cut in chunks
1 onion, finely chopped
½ tsp crushed garlic
1 red chilli, finely chopped
2 tsp crushed ginger
2 tsp ground turmeric
2 tsp ground cumin
1 tsp sweet paprika
1 x 400gm tin chopped tomatoes
30ml fat free dried milk powder
60ml water
2 Tblsp chopped coriander
1 Tblsp chopped mint
4 Tblsp fat free plain yoghurt
320gm basmati rice
Method
Cook the rice in water (or chicken stock).
Once cooked, drain and keep warm.
Spray a large pan with non-stick cooking spray.
Dry fry the onion, garlic, chilli and ginger for 3 – 4 minutes.
Add the turmeric, cumin and paprika and cook for another minute.
Mix the milk powder to a paste with the water and add to the pan.
Tip in the tomatoes and stir well.
Nestle the fish chunks in the sauce.
Cover and simmer for 5 minutes.
Stir through the fresh coriander and mint.
Serve the balti on the rice, topped with yoghurt.
Serves 4 : Very easy : Quick
600gm white fish, cut in chunks
1 onion, finely chopped
½ tsp crushed garlic
1 red chilli, finely chopped
2 tsp crushed ginger
2 tsp ground turmeric
2 tsp ground cumin
1 tsp sweet paprika
1 x 400gm tin chopped tomatoes
30ml fat free dried milk powder
60ml water
2 Tblsp chopped coriander
1 Tblsp chopped mint
4 Tblsp fat free plain yoghurt
320gm basmati rice
Method
Cook the rice in water (or chicken stock).
Once cooked, drain and keep warm.
Spray a large pan with non-stick cooking spray.
Dry fry the onion, garlic, chilli and ginger for 3 – 4 minutes.
Add the turmeric, cumin and paprika and cook for another minute.
Mix the milk powder to a paste with the water and add to the pan.
Tip in the tomatoes and stir well.
Nestle the fish chunks in the sauce.
Cover and simmer for 5 minutes.
Stir through the fresh coriander and mint.
Serve the balti on the rice, topped with yoghurt.
Wednesday, July 6, 2011
Week 78 Day 3
Labels:
chicken,
healthy eating,
recipes
Chilly night chicken
Serves 4 : Very easy : Quick
Ingredients
3 skinless chicken breast fillets,
cut into bite size pieces
½ Tblsp rice wine vinegar
1 onion, sliced
1 stalk celery, sliced
1 leek, sliced
1 parsnip, sliced
2 carrots, sliced
3 courgettes, sliced
1 cup frozen peas
250ml chicken stock
1 Tblsp cornflour, mixed to a paste with 2 Tblsp water
300gm mashing potatoes
200gm orange-fleshed sweet potatoes
Method
Cut the potatoes into chunks and cook in lightly salted water.
Once they are cooked, drain well and mash.
Keep warm.
Sprinkle the vinegar over the cut up chicken.
Spray a large saucepan with non-stick cooking spray.
Dry fry the onion, celery and leeks until the onion softens.
Now add the chicken and stir fry until it is ‘sealed’.
Tip the parsnip, carrot and courgettes into the saucepan.
Stir while pouring in the stock.
Cover and simmer for 15 minutes.
Add the peas and the cornflour.
Cook for another 5 minutes, stirring, until the sauce has thickened.
Serve the chicken over the mash.
If you need extra warming, add ½ tsp chilli paste with the stock.
Serves 4 : Very easy : Quick
3 skinless chicken breast fillets,
cut into bite size pieces
½ Tblsp rice wine vinegar
1 onion, sliced
1 stalk celery, sliced
1 leek, sliced
1 parsnip, sliced
2 carrots, sliced
3 courgettes, sliced
1 cup frozen peas
250ml chicken stock
1 Tblsp cornflour, mixed to a paste with 2 Tblsp water
300gm mashing potatoes
200gm orange-fleshed sweet potatoes
Method
Cut the potatoes into chunks and cook in lightly salted water.
Once they are cooked, drain well and mash.
Keep warm.
Sprinkle the vinegar over the cut up chicken.
Spray a large saucepan with non-stick cooking spray.
Dry fry the onion, celery and leeks until the onion softens.
Now add the chicken and stir fry until it is ‘sealed’.
Tip the parsnip, carrot and courgettes into the saucepan.
Stir while pouring in the stock.
Cover and simmer for 15 minutes.
Add the peas and the cornflour.
Cook for another 5 minutes, stirring, until the sauce has thickened.
Serve the chicken over the mash.
If you need extra warming, add ½ tsp chilli paste with the stock.
Tuesday, July 5, 2011
Week 78 Day 2
Labels:
healthy eating,
recipes,
vegetarian
Basil ratatouille with pasta
Serves 4 : Very easy : Very quick
Ingredients
240gm pasta shells
1 onion, thinly sliced
1 tsp crushed garlic (optional)
1 large aubergine, chopped
4 courgettes, sliced
1 green pepper, chopped
1 x 400gm can chopped tomatoes
½ cup water (or veg stock)
½ cup dry red wine
2 Tblsp tomato paste
3 Tblsp chopped fresh basil
4 basil sprigs
4 tsp grated parmesan
Method
Cook the pasta in plenty of lightly salted water until al dente.
Drain and keep warm.
Spray a large sauce pan with non-stick cooking spray.
Dry fry the onion and garlic until the onion is soft and is beginning to colour.
Tip in the aubergine, courgettes and pepper and stir fry for 5 minutes.
Now add the tomatoes, water, wine and tomato paste.
Stir well, cover and simmer for 15 minutes.
Stir through the chopped basil and the cooked pasta shells.
Serve garnished with fresh basil sprigs and parmesan.
Serves 4 : Very easy : Very quick
240gm pasta shells
1 onion, thinly sliced
1 tsp crushed garlic (optional)
1 large aubergine, chopped
4 courgettes, sliced
1 green pepper, chopped
1 x 400gm can chopped tomatoes
½ cup water (or veg stock)
½ cup dry red wine
2 Tblsp tomato paste
3 Tblsp chopped fresh basil
4 basil sprigs
4 tsp grated parmesan
Method
Cook the pasta in plenty of lightly salted water until al dente.
Drain and keep warm.
Spray a large sauce pan with non-stick cooking spray.
Dry fry the onion and garlic until the onion is soft and is beginning to colour.
Tip in the aubergine, courgettes and pepper and stir fry for 5 minutes.
Now add the tomatoes, water, wine and tomato paste.
Stir well, cover and simmer for 15 minutes.
Stir through the chopped basil and the cooked pasta shells.
Serve garnished with fresh basil sprigs and parmesan.
Monday, July 4, 2011
Week 78 Day 1
Labels:
fish,
healthy eating,
recipes
Angelfish with green beans
Serves 4 : Very easy : Takes a little longer
Ingredients
4 angelfish fillets
Black pepper
400gm green beans
½ cup dried yellow split peas
500gm mashing potatoes
10gm butter
2 Tblsp lemon juice
½ tsp crushed garlic
1 Tblsp olive oil
4 tsp Hellmann’s low fat mayo
Chopped parsley
Method
Start the split peas in cold, unsalted water.
Simmer for 30 – 40 minutes until soft.
Drain and keep warm.
Cook the potatoes in lightly salted water (start in cold water*).
Drain well and mash with the butter.
Keep warm.
Steam the beans for 10 minutes.
Drain and dress with the lemon juice, garlic and olive oil.
Keep warm.
Spray a large frying pan with non-stick cooking spray.
Dry fry the fish, presentation side down, for 5 minutes.
Turn and continue cooking for another 5 minutes, or until the fish flakes easily.
Do not overcook or the fish will be dry.
Serve the angelfish with the mash, beans and split peas.
Garnish with low fat mayo and chopped parsley.
*Always start potatoes and pulses in cold water. Hot water will cook the outside of potatoes to a mush before the inside is done; pulses will stay hard and tough if the cooking water is started hot or salted.
Serves 4 : Very easy : Takes a little longer
4 angelfish fillets
Black pepper
400gm green beans
½ cup dried yellow split peas
500gm mashing potatoes
10gm butter
2 Tblsp lemon juice
½ tsp crushed garlic
1 Tblsp olive oil
4 tsp Hellmann’s low fat mayo
Chopped parsley
Method
Start the split peas in cold, unsalted water.
Simmer for 30 – 40 minutes until soft.
Drain and keep warm.
Cook the potatoes in lightly salted water (start in cold water*).
Drain well and mash with the butter.
Keep warm.
Steam the beans for 10 minutes.
Drain and dress with the lemon juice, garlic and olive oil.
Keep warm.
Spray a large frying pan with non-stick cooking spray.
Dry fry the fish, presentation side down, for 5 minutes.
Turn and continue cooking for another 5 minutes, or until the fish flakes easily.
Do not overcook or the fish will be dry.
Serve the angelfish with the mash, beans and split peas.
Garnish with low fat mayo and chopped parsley.
*Always start potatoes and pulses in cold water. Hot water will cook the outside of potatoes to a mush before the inside is done; pulses will stay hard and tough if the cooking water is started hot or salted.
Friday, July 1, 2011
Week 77 Day 5
Labels:
chicken,
healthy eating,
recipes
One pot casserole
Serves 4 : Very easy : Quick
Ingredients
3 skinless chicken breasts, cut into bite size pieces
1 red onion, chopped
1 Dstsp Patak’s korma curry paste
4 courgettes, sliced
3 carrots, sliced
200gm green beans, cut in ±2cm pieces
1 red pepper, chopped
750ml chicken stock
½ white cabbage, shredded
2 Tblsp chopped coriander
320gm rice
4 Tblsp fat free natural yoghurt
4 tsp sweet chilli sauce
Method
Cook the rice in lightly salted water.
Once cooked, drain and keep warm.
Spray a large saucepan with non-stick cooking spray.
Dry fry the onion until it starts to soften.
Add the chicken and continue frying until it is sealed and starting to brown.
Now stir through the curry paste and continue cooking for a few minutes more.
Add the courgettes, carrots, beans, pepper and stock.
Cover and simmer for 20 minutes.
Add the cabbage and 1Tblsp coriander and simmer for 5 minutes.
Serve over the rice.
Garnish with the yoghurt, sweet chilli sauce and the remaining coriander.
Even though there is curry paste in the recipe, the flavor is mild enough for children.
Serves 4 : Very easy : Quick
3 skinless chicken breasts, cut into bite size pieces
1 red onion, chopped
1 Dstsp Patak’s korma curry paste
4 courgettes, sliced
3 carrots, sliced
200gm green beans, cut in ±2cm pieces
1 red pepper, chopped
750ml chicken stock
½ white cabbage, shredded
2 Tblsp chopped coriander
320gm rice
4 Tblsp fat free natural yoghurt
4 tsp sweet chilli sauce
Method
Cook the rice in lightly salted water.
Once cooked, drain and keep warm.
Spray a large saucepan with non-stick cooking spray.
Dry fry the onion until it starts to soften.
Add the chicken and continue frying until it is sealed and starting to brown.
Now stir through the curry paste and continue cooking for a few minutes more.
Add the courgettes, carrots, beans, pepper and stock.
Cover and simmer for 20 minutes.
Add the cabbage and 1Tblsp coriander and simmer for 5 minutes.
Serve over the rice.
Garnish with the yoghurt, sweet chilli sauce and the remaining coriander.
Even though there is curry paste in the recipe, the flavor is mild enough for children.
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