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Spicy Butternut Squash Soup May 2, 2011

Filed under: Soups and Stews,Vegetarian — delishuss @ 3:22 pm
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My friend Kathy passed this recipe onto me. It’s a zero pro-points weight watchers recipe.  Go easy on the chilli and half the spices if you prefer food a little less spicy.  It’s a great filling food and it’s a bit more interesting than the standard vegetable soup.  A good one to have in the freezer.

 Ingredients

Low fat cooking spray

1 butternut squash peeled and cubed

2 carrots, diced

2 celery sticks, diced

1 onion, chopped

1 chilli, finely diced

1 tablespoon turmeric

1 tablespoon ground coriander

2 teaspoon fresh ginger, finely chopped

1 tablespoon, smoked paprika

2 cloves garlic, finely chopped

1 litre chicken stock

2 bay leaves

Salt and pepper

Method

  1. Heat a saucepan and spray with cooking spray.
  2. Sauté the butternut squash, carrots, celery, onion for 5-7 minutes until softened. Cover the saucepan with a lid and sweat for another couple of minutes.
  3. Remove the lid, add the garlic, ginger and chilli and fry for 2 minutes. Add the spices and stir, cooking for another minute. Add the bay leaves and chicken stock.
  4. Bring to the boil and reduce to a simmer.
  5. Remove the bay leaves and blitz with a blender. Season with salt and pepper.
 

Risi e bisi- Rice and peas May 1, 2011

Filed under: Meat,Rice and Grains — delishuss @ 10:55 pm
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I got this recipe out of ‘Mama’s Italian Cookbook’. It’s similiar to a risotto. Lovely and comforting food. Give it a go, you won’t be disappointed.

Serves 4

Ingredients

1 litre chicken stock

6 tbsp butter

3 shallots, finely chopped

115g/4 oz pancetta or rindless lean bacon, diced

225g rice

150ml dry white wine

175g petis pois, thawed if frozen

Salt and pepper

Parmesan cheese shavings to garnish

Method

1. Pour the stock into a large saucepan and bring to the boil.

2. Reduce the heat and leave to simmer gently.

3. Melt 4 tablespoons of the butter in a large, heavy-based saucepan.

4. Add the shallots and pancetta and cook over a low heat, stirring occasionally, for 5 minutes, until the shallots are soft.

5. Add the rice and cook, stirring constantly, for 2-3 minutes, until all the grains are thoroughly coated and glistening.

6. Pour in the wine and cook, stirring constantly, until it has almost completely evaporated.

7. Add a ladleful of hot stock and cook, stirring constantly, until all the stock has been absorbed.

8. Continue cooking and adding the stock, a ladleful at a time, for about 10 minutes.

9. Add the peas, then continue adding the stock, a ladleful at a time, for a further 10 minutes, or until the rice is tender and the liquid has been absorbed.

10. Stir in the remaining butter and season to taste with salt and pepper.

11. Transfer to a warmed serving dish, garnish with cheese shavings and serve immediately.

 

Kefta mkaouara (spicy egg, meatball and tomato tagine) April 19, 2011

Filed under: Meat,Rice and Grains — delishuss @ 9:08 pm
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I saw this on Saturday’s kitchen. It’s a recipe from Rick Steins. I have a tagine (first time I tried it out :-)) but you can do them in the frying pan first and then put them in the oven in a casserole dish. Serve with cous cous. Rick says that you can also use prawns instead of the meatballs. Yummy!

Ingredients

  • 3 tbsp olive oil
  • 4 very fresh medium-sized free-range eggs
  • salt and freshly ground black pepper
  • a small handful fresh coriander leaves, coarsely chopped, to garnish
For the meatballs
  • 450g/1lb minced beef or lamb
  • 2 tbsp finely chopped parsley
  • 1 tsp ground cumin
  • 1 tsp salt
  • freshly ground black pepper
  • ½ tsp hot paprika
For the sauce
  • 1 medium onion, finely chopped
  • 900g/2lb ripe tomatoes, skinned, seeded and chopped, or 2 x 400g/14oz cans chopped tomatoes
  • 1 tsp ground cumin
  • ½ teaspoon hot paprika
  • 1 tsp freshly ground black pepper
  • 2 garlic cloves, crushed
  • salt to taste

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.
  2. For the meatballs, put the minced beef, parsley, cumin, paprika, one teaspoon salt and some freshly ground black pepper into a bowl and mix together well using your hands. Dampen your hands and form the mixture into about 28 2.5cm/1in balls.
  3. Heat two tablespoons of the oil in a shallow tagine or frying pan and brown the meatballs briefly on all sides. Remove with a slotted spoon to a plate and set to one side.
  4. For the sauce, add the onion to the tagine or pan with the remaining tablespoon of oil and cook gently for ten minutes until very soft and just beginning to brown. Add the remaining sauce ingredients and leave to simmer gently for 15-20 minutes until well concentrated in flavour but not too thick. Season well with salt to taste.
  5. Return the meatballs to the sauce and mix together. Transfer to a shallow ovenproof dish if you have prepared the sauce in a frying pan, otherwise leave the mixture in the tagine. Make four slight dips in the mixture and break an egg into each one. Bake in the oven for 15 minutes or until the eggs are just set.
  6. Scatter with the chopped coriander and serve with warm flatbread
 

Beef Yakisoba

Filed under: Meat,Noodles,Weight Watchers Recipes — delishuss @ 9:01 pm
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This is another weight watchers recipe, it’s pretty good. Quick and simple, that’s always good.

Serves 4

8 Propoints

Ingredients

2 tablespoons of mirin

4 tablespoons light soy sauce

1 teaspoon toasted sesame oil

350g lean beef fillet, cut into strips

175g soba nooles

low fat cooking spray

1 onion, halved and sliced thinly

125g mange tout

1 green pepper, de-seeded and sliced thinly

2.5cm fresh root ginger, chopped finely

125g beansprouts

freshly ground black pepper

To garnish

2 spring onions, chopped finely

1 tablespoon pink pickled ginger

1 teaspoon sesame seeds

Method

1. Mix together the mirin, soy sauce and sesame oil in a shallow dish. Add the beef, spoon the marinade over and leave to marinate for 30 minutes.

2. Meanwhile, bring a pan of water to the boil and cook the noodles according to the packet instructions. Drain then refresh under cold running water. Place in a bowl, cover with cold water, then set aside.

3. Meanwhile, heat a large wok or non stick frying pan until hot. Remove the beef from the marinade (reserving the marinade). Add the beef to the pan and spray with the cooking spray. Stir fry for 2-3 minutes until browned all over. Transfer the beef and any juices to a bowl and set aside.

4. Add the onion, mange tout, green pepper and ginger to the pan, spray with the cooking spray and stir fry for 3 minutes, adding 1 tablespoon of water if it starts to stick. Add the beansprouts, beef, juices and reserved marinade and stir fry for another minute.

5. Drain the noodles and add them to the pan, turning them until combined and warmed through. Divide between four large shallow bowls. Season with black pepper and garnish each serving with the spring onions, pickled ginger and sesame seeds.

 

Moist Lemon Cake April 13, 2011

Filed under: Cakes — delishuss @ 9:46 pm
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This is a recipe from Mo. I haven’t tried it yet. I will give it a go at the weekend because it sounds great. If anyone tries it the meantime, let me know how you get on.

Ingredients

4ozs Butter   

 6ozs Castor Sugar                                      

6ozs Self raising Flour                       

 1 teasp baking powder

4 tblsp. Milk                                       

2 large eggs

Grated rind of a lemon

Topping

3 tblsps Sugar             

 juice of a lemon

 

Method

  1. Put all the ingredients in the food processor, until really smooth,( mixture will be quite runny).
  2. Put in a lined 7” cake tin.
  3. Bake for 40 -50 minutes at 180 degrees celsius, 350 degrees fahrenheit, gas mark 4.
  4. For the topping dissolve  3 tblsps sugar in the juice of the lemon.
  5. When cake is cooked prick all over with a skewer whilst still in the tin and spoon over the lemon mixture.
  6. Leave in the tin till cool.
 

Chickpea Soup with Vegetables

Filed under: Soups and Stews,Vegetarian — delishuss @ 9:34 pm

I was getting a bit bored with vegetable soup so it was good to come across this recipe. It’s probably not soup weather now but it’s a good filler and nice for lunch. Go easy on the chilli if you are not partial to spicy food. You need to shred the cabbage, I just chopped it thinly but a food processor would be handy. Enjoy.

Ingredients

1 tbsp olive oil

1 onion finely chopped

1 garlic clove, finely chopped

1 red chilli, deseeded and finely chopped

1 bay leaf

500ml stock

1 small cabbage, shredded

1 tin chopped tomatoes

200g canned chickpeas, drained and rinsed

2 tbp chopped parsley or basil

25g low-fat cheese, grated

Method

1. Heat the oil in a pan and gently cook the onion until soft, but not brown.

2. Add the garlic and chilli, and cook for a further minute.

3. Next, add the bay leaf and pour over the stock.

4. Add the cabbage, tomatoes and chickpeas, bring to the boil and simmer for ten minutes, or until the cabbage is tender.

5. Season with salt and pepper, stir in the parsley and serve with the cheese scattered over the top.

 

Malay Style Chicken April 12, 2011

Filed under: Chicken,Curries,Weight Watchers Recipes — delishuss @ 9:34 pm

This is a cracking recipe. Another Weight Watchers one. The original has quorn pieces, so I replaced that with chicken.

Serves 4

6 propoints

Ingredients

2 tablespoons soy sauce

2 tablespoons smooth peanut butter

low fat cooking spray

2 larged garlic cloves, chopped

2.5 cm fresh root ginger, chopped finely

125g mange tout

2 chicken breasts, chopped

1 teaspoon ground turmeric

100ml vegetable stock

200ml light coconut milk

1 red chilli, de-seeded and sliced thinly into rounds

2 tablespoons lime juice

60g beansprouts

2 spring onions, sliced diagonally

salt and freshly ground pepper

Method

1. Mix together the soy sauce, peanut butter and 3 tablespoons of hot water in a small bowl. Seat Aside.

2. Heat a wok or non stick frying pan until hot. Spray with the cooking spray and fry the garlic, ginger and mange tout for 3 minute then add the chicken pieces and turmeric.

3. Pour in the stock, cocunut milk and chilli, and bring to the boil then reduce the heat and simmer for 15 minutes. Stir in the soy sauce mixture and lime juice, season to taste, then add the beansprouts just before serving.

4. Serve in warm shallow bowls, sprinkled with the spring onions.

 

Teriyaki Chicken April 11, 2011

Filed under: Chicken,Weight Watchers Recipes — delishuss @ 9:35 pm
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Here’s another Weight Watchers recipe for you. This is simple food at its best. Another great, easy to make recipe.

Serves 4

5 Propoints per serving

Ingredients

4 tablespoons teriyaki marinade

1 tablespoon light soy sauce

1/2 teaspoon toasted sesame oil

500g skinless boneless chicken breast, cut into strips

2 teaspoons sesame seeds

low fat cooking spray

250g asparagus tips

2.5 cm fresh root ginger, chopped finely

2 spring onions, sliced diagonally

Method

1. Mix together the teriyaki marinade, soy sauce and sesame oil in a shallow dish. Add the chicken, stir until coated, and leave to marinade for 30 minutes.

2. Meanwhile, put the sesame seeds in a dry wok or non stick frying pan and dry fry for about 3 minutes, shaking the pan occasionally, until light golden. Set aside.

3. Remove the chicken from the marinade (reserving the marinade for later), spray with the cooking spray, add the pan and stir fry for 5-6 minutes until light golden all over. Remove from the pan and set aside.

4. Spray the pan with the cooking spray and stir fry the asparagus for 3 minutes then add the ginger, chicken and the reserved marinade Stir fry for a further 1-2 minutes until the sauce is reduced and thickened. Serve sprinkled with the sesame seeds and spring onions.

 

Quick Chicken Korma

Filed under: Chicken,Curries,Weight Watchers Recipes — delishuss @ 9:13 pm

This is a great curry and it’s a Weight Watchers recipe. Tasty, healthy and quick to make what more could you ask for.

Serves 4

6 Propoints per serving

 

Ingredients

4 cm fresh root ginger, chopped

3 large garlic cloves, chopped

4 cardamon pods, lightly crushed with the flat blade of a knife

Low fat cooking spray

1 large onion, chopped finely

60g chicken korma paste

1 teaspoon turmeric

200g canned chopped tomatoes

200g vegetable stock

550g skinless boneless chicken breasts, cut into large bite sizes

12 cherry tomatoes, halved

4 tablespoons Weight Watchers reduced fat thick cream

Salt and freshly ground black pepper

4 lime wedges, to serve

Method

1. Place the ginger and garlic with 3 tablespoons of water in a food processor, or use a hand blender, and whizz to a paste. Set aside.

2. Heat a large lidded saucepan. Add the cardamon pods and stir for 30 seconds then spray with the cooking spray and add the onion. Stir fry for 6 minutes until softened then add the korma paste, ginger mixture and turmeric.

3. Pour in the chopped tomatoes and stock then bring up to the boil. Reduce the heat to medium low, add the chicken and simmer, partially covered, for 20 minutes, stirring ocassionally.

4. Add the cherry tomatoes and cream then simmer for another 5 minutes until the sauce is reduced and thickened. Remove the cardamon pods.

Season to taste and squeeze over the lime, to serve.

 

Baked Biryani Chicken March 26, 2011

Filed under: Chicken,Curries,Rice and Grains — delishuss @ 10:11 pm
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I got this recipe believe it or not from an Aviva health insurance magazine. The method states that you should cook the rice in the oven. I found that it took much longer than was suggested in the recipe, so when I try it again I will probably par-boil the rice while getting the rest underway. I also made a few additions to the recipe, so here’s my version below.

Ingredients

2 tbsp olive oil

8 chicken thighs, bone in and skin on

1 onion, finely chopped

3 garlic cloves, sliced

2 tsp garam masala powder

1 tsp turmeric

1 tsp of fresh ginger

1 chilli, finely sliced

4 cardamon pods

650ml chicken stock

1 pepper, chopped

200g frozen-mixed veg

300g basmati rice

4tbs chopped coriander (2 for cooking and 2 for serving)

Method

  1. Preheat the oven to 190/gas mark 5.
  2. Put the rice on to boil.
  3. Heat the oil in a frying pan. Add the chicken and fry until golden brown all over. Remove from the pan and set aside in a caserole dish.
  4. Add the onion and cook gently for about five minutes. Stir in the garlic, garam masala, ginger, chilli, turmeric, and cardamon pods. Drain the par-boiled rice and add to the spices. Cook for another minute.
  5. Remove from the heat and pour over the chicken.
  6. Fry off the pepper and add to the chicken and rice. Sprinkle over 2 tsp of chopped coriander.
  7. Pour over the stock, cover with foil and bake in the oven for 20 minutes, until the rice has nearly absorbed all the stock. Uncover and stir in the frozen vegetables, recover and bake for 8-10 minutes, until everything is cooked. Scatter with the remaining chopped coriander.

Fantastic!