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Chilli and Lemongrass Chicken November 14, 2014

Filed under: Chicken,Healthy Eating,Rice and Grains — delishuss @ 9:08 am
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I was looking for a quick and healthy chicken dish to cook mid-week. I had a look on the Google and came across this recipe. It’s from taste.com.au. The chicken is really tasty but I think the rice is lacking something. I added some soy sauce which made it a little less bland. That said, it’s a lovely meal.

Serves 4

Ingredients

1-2 long red chillies, chopped

1 lemongrass stem (inner core only), finely chopped

3cm piece ginger, chopped

3 garlic cloves

3 tablespoons honey

1 1/2 tablespoons mirin

3 teaspoons fish sauce

2 tablespoons sunflower oil

700g chicken breast fillets, sliced

2 tablespoons soy sauce

1 cup (200g) jasmine fragrant rice

2 spring onions, thinly sliced

1/2 cup Thai basil leaves, roughly chopped

1/2 up coriander leaves, roughly chopped

200g snow peas, blanched, refreshed, thinly sliced

Method

1. Whiz chilli, lemongrass, ginger and garlic into a paste. Add honey, mirin, fish sauce and 1 tablespoon oil and blitz until combined.

2. Toss chicken in a bowl with half the marinade. Chill for 15 minutes. Combine soy with remaining marinade. Set aside.

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3. Meanwhile, cook the rice according to packet instructions. Keep warm.

4. Heat 2 teaspoons oil in a wok or large pan over medium-heat. Add half the chicken and cook, turning, for 5-8 minutes until browned and sticky. Repeat with remaining 1 teaspoon oil and chicken. Keep warm.

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5. Meanwhile, toss spring onion, basil, coriander and snow peas with the rice.

6. Spoon rice into serving bowls and serve topped with chicken and reserved saue.

 

Shredded Chilli Beef September 24, 2013

Filed under: Meat,Mexican — delishuss @ 10:17 am
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We often go to this Mexican restaurant in Brisbane called La Quinta. They have this awesome chilli beef. I had been meaning to give it a try for a while and I finally got around to it for a Mexican style dinner party that I was having.  I made this dish in the slow cooker. I started preparing it at about 8 o’clock in the morning and left it all day in the slow cooker. I got a big thumbs up from my guests. Personally I thought it turned out superbly if I do say so myself. I got the basis of this recipe from Taste.com.au and of course put my own spin on it. It’s very easy and straight forward to make. Definitely worth a try.

Ingredients

1.2kg beef chuck steak, cut into 10cm pieces

1 tbs olive oil

2 brown onions, finely chopped

2 garlic cloves, finely chopped

2 tsp ground cumin

1 1/2 tsp smoked paprika

1 tsp ground allspice

500ml passatta

375ml water

1 tbs finely chopped pickled jalepeno peppers

3 dried bay leaves

1 oxo cube

1 tbs cayenne pepper

1 can of red kidney beans

To serve:

Flour tortilla, warmed to serve

Steamed rice, to serve

Sliced avocado, to serve

Fresh coriander sprigs, to serve

Sour cream, to serve

Pickled Jalepenos, to serve

Fresh lime quarters

Method

1.  Season the beef with salt, pepper and cayenne pepper. Heat the oil in a large flame proof casserole dish or pan over a high heat.

2. Cook half the beef for 3 minutes on each side or until golden brown. Transfer to a plate and repeat with the remaining beef. Remove all beef from the pan.

3. Reduce the heat to medium-low for about 10 minutes until golden. Add the garlic and cook for 1 minute until aromatic.  Combine the spices in a bowl and add to the onion mixture cooking for another 1 minute or so. Add the passatta, water, jalepenos, oxo cube crumbled, and bay leaves. Bring to the boil.

4. While the flavours are marrying, switch on the slow cooker and heat. Transfer the mixture over.

5. Let the slow cooker work its magic. Leave for as long as you can, stirring occasionally.  I left it from 9am to 8pm. It sounds excessive but worth it, you’ll see.

6. One hour before serving, add the red kidney beans.

6. When you are nearly ready to serve, shred the meat in the slow cooker with a fork. It should shred away easily.

7. Serve with all the accompaniments.

 

Steak Chilli Con Carne October 24, 2012

Filed under: Fast Food,Favourites,Meat — delishuss @ 7:16 am
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I came across this one on Taste.com.au. I altered a few of the spice ingredients but it’s pretty much the same as the original. It’s dead easy and the steak is nice alternative to mince meat. This is quite a mild version, so bump up the spices if you fancy it hot.

Serves 2-3

Ingredients

2 tbs vegetable oil

1/2 tsp hot paprika

1 tsp ground cumin

1 tsp chilli powder

1 tsp cayenne pepper

2 (about 180g each) trimmed beed rump or scotch fillet steaks, thinly sliced.

2x 125g cans red kidney beans, drained and rinsed

2 vine-ripened tomatoes, roughly chopped (I used 1/2 can tomatoes, as I think it gives a better flavour)

2 tbs finely chopped coriander leaves, plus extra sprigs to servwe

Boiled basmati rice and guacamole, to serve

Method

1. Place the vegetable oil, paprika, chilli, cayenne, cumin and beef in a bowl. Season with salt and pepper, then toss to combine. Set aside for 10 minutes to marinate.

2. Heat the wok or large frying pan over medium heat. When hot, add the beef mixture and stir fry for 1-2 minutes until the beef is browned. Add the kidney beans, tomato and 1 tablespoon water, then simmer over the medium heat for about 5 minutes or until the tomatoes have softened. Stir in the chopped coriander, and season to taste with salt and pepper.

3. Divide the mixture among plates and top with coriander sprigs. Serve with boiled basmati rice and guacamole.

 

Chunky Chilli Bean Soup January 30, 2012

Filed under: Soups and Stews,Weight Watchers Recipes — delishuss @ 9:54 pm
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I had planned to go through the majority of the recipes in a soup cookbook that I bought but it didn’t really happen. Best made plans and all that. I was making a lot of veg soup and was a bit bored with it, so I came across this recipe in the Weight Watchers complete kitchen book.  It’s not your typical tomato soup recipe as well, sometimes I find tomato soup a bit tangy but this one isn’t. I’ll definately try this one again. The other bonus is that it’s very filling, always a good thing.

 

16 propoints value per recipet

Serves 6

 

Ingredients

1 onion, chopped

1.2 litres vegetable stock

3 celery sticks, diced

1 red pepper, de-seeded and diced

1 yellow pepper, de-seeded and diced

2 teaspoons ground cumin

a pinch dried chilli flakes

2 tablespoons tomato puree

400g can chopped tomatoes

410g can kidney beans in water, drained and rinsed

198g can sweetcorn, drained

Juice of 1/2 a lime

3 tablespoons chopped fresh coriander

 

Method

1. place the onion in a large lidded saucepan with 100ml of the stock. Cover and cook for 3 minutes then add the celery and peppers. Cover again and cook for a further 5 minutes.

2. Add the cumin, chilli flakes and tomato puree and cook for 1 minute, stirring, to bring out the flavour, before adding the chopped tomatoes and the rest of the stock. Bring back to the boil and simmer for 10 minutes.

3. Add the kidney beans and sweetcorn to the soup and simmer for 5 minutes. Mix in the lime juice and serve the soup scattered with the coriander.

 

Note: I’m not a big fan of celery so I left that out and used courgette instead. Also, I used a fresh chilli instead of the flakes. I threw in some chopped garlic as well.

 

Carrot pancakes with hummus and roasted chilli feta May 30, 2011

Filed under: Vegetarian — delishuss @ 9:26 pm
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I get a weekly email update from the goodfoodchannel.co.uk, I know I’m a nerd but there’s some excellent recipes on it. I got this one off it, it’s smashing. Vegetarian food can be a bit bland but this recipe packs a punch. 

Serves 4

Ingredients

For the hummus

  • 200 g carrots, thinly sliced
  • 4 tbsp olive oil
  • sea salt, and freshly ground black pepper
  • 200 g cooked or tinned chickpeas
  • ½ lemon, juice only
  • 2 tbsp tahini
  • 1 tsp ground cumin

For the pancakes

  • 150 g carrots, grated
  • 2 green chillies, de-seeded and finely chopped
  • 2 tsp cumin seeds
  • 1 tsp fennel seeds
  • 2 tsp ground coriander
  • 2 tbsp chopped coriander
  • 1 tsp baking powder
  • 100 g gram flour, also known as chickpea flour
  • 50 g semolina
  • 2 tsp salt
  • 150-200 ml water
  • 3 tbsp olive oil

For the roasted chilli feta

  • 120 g feta cheese
  • 1 tbsp olive oil
  • large pinch dried red chilli flakes

For the salad

  • small bag mixed leaves
  • 1 tbsp olive oil
  • splashes chardonnay vinegar, or other white wine vinegar
  • 25 g pine nuts, toasted

 Method

1. Preheat the oven to 200C/Gas 6.

2. For the hummus: tip the carrots onto a baking tray, drizzle with 2 tablespoon of the olive oil and season with sea salt and black pepper. Roast in the oven for about 20 minutes, or until softened.

3. Remove from the oven and tip them straight into a food processer with all the remaining hummus ingredients. Blend to a smooth purée, adding splash of water if too thick.

4. Taste for seasoning then set aside.

5. For the pancakes: tip all of the pancake ingredients, apart from the water and olive oil, into a mixing bowl. Stir in enough water to form a thick batter, the consistency of thick double cream.

6. Heat the olive oil in a small non-stick frying pan over a medium heat, then spoon in a quarter of the batter. Swirl to coat the bottom of the pan and fry for about 2 minutes on each side, or until golden and cooked through. Transfer to a wire rack to cool.

7. Repeat with remaining batter to make 4 pancakes in total.

8. For the roasted chilli feta: place the feta on a large piece of aluminium foil, drizzle with 1 tablespoon of the olive oil and sprinkle over the chilli flakes.

9. Wrap up the foil to form a loose parcel, place on a baking tray and cook in the oven for about 8 minutes, or until the feta is warm and soft

10. For the salad: while the feta is cooking, gently toss together all the salad ingredients. Season, to taste, with sea salt and freshly ground pepper.

11. To serve, return the pancakes to the oven for 1-2 minutes to warm through, then place on individual serving plates. Top each with a generous spoonful of the carrot hummus, crumble over the warm feta and top with the mixed leaf salad. Finally, scatter over the toasted pine nuts and serve.

 

 

Vegetable Chilli August 29, 2010

Filed under: Healthy Eating — delishuss @ 9:16 pm
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I was a bit concerned about the effect of the apple, but it worked quite well. Serve this with rice or taco shells. Taco shells work out about 2.5 WW points each, so best to with the rice if you are watching the calories.

Serves 4

 

Ingredients

A dash of sunflower oil

1 medium onion chopped

3 half mixed peppers chopped

1 carrot, diced

1 small apple, chopped

1 can of mixed beans

Small can of kidney beans

1 tsp of oregano

1 teaspoon of cumin

1 teaspoon of paprika

½ green chilli, finely chopped

1 tsp of salt

1 can of chopped tomatoes

Instructions

  1. Place a large frying pan over a medium heat. Add the sunflower and heat. Fry off the onion for 10 minutes stirring regular to prevent burning.
  2. Drain the cans of beans.
  3. Mix together the oregano, paprika, cumin and salt in a small bowl.
  4. Add the rest of the vegetables and the apple to the pan and fry off for 10 minutes.
  5. Add in the chilli and mixed spice and fry for another 1-2 minutes.
  6. Add the tomatoes and beans to the pan and stir.
  7. Cover with a lid and simmer for 25 minutes. Check seasoning and adjust if necessary.
 

Vegetable Chilli July 6, 2010

Filed under: Healthy Eating,Vegetarian — delishuss @ 3:05 pm
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Note: I was a bit concerned about the effect of the apple, but it worked quite well. Serve this with rice or taco shells.

Serves 4

Ingredients

A dash of sunflower oil

1 medium onion chopped

3 half mixed peppers chopped

1 carrot, diced

1 small apple, chopped

1 can of mixed beans

Small can of kidney beans

1 tsp of oregano

1 teaspoon of cumin

1 teaspoon of paprika

½ green chilli, finely chopped

1 tsp of salt

1 can of chopped tomatoes

Instructions

  1. Place a large frying pan over a medium heat. Add the sunflower and heat. Fry off the onion for 10 minutes stirring regular to prevent burning.
  2. Drain the cans of beans.
  3. Mix together the oregano, paprika, cumin and salt in a small bowl.
  4. Add the rest of the vegetables and the apple to the pan and fry off for 10 minutes.
  5. Add in the chilli and mixed spice and fry for another 1-2 minutes.
  6. Add the tomatoes and beans to the pan and stir.
  7. Cover with a lid and simmer for 25 minutes. Check seasoning and adjust if necessary.