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Stuffed Baked Aubergines May 12, 2015

Filed under: Vegetarian — delishuss @ 11:41 am
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Myself and two other avid cooks, have a little lunch club going on at work. We rotate doing lunch each work day. The plan was make healthy recipes so that we wouldn’t be grabbing anything naughty to eat from the food court. We’re loving it; we’re getting to try out lots of new things, maybe not so healthy at times but on the most part.

I made this dish for the ladies one day. I think it may originally have come from a Weight Watchers recipe. It’s a nice alternative to meat, the aubergine/egg-plant makes it robust and filling. I used the skinny aubergines, this recipe would fill 3 of these and probably 2 of the larger ones.

Serves 3-4

Ingredients

1 onion, finely diced

1 clove of garlic,crushed

1 can of tomatoes with herbs

1 red or yellow pepper, diced

1/2 courgette, diced

1 chilli, finely chopped

1 sachet of tomato paste

2 aubergines, halved

Olive oil

50g cheese

50g breadcrumbs

Salt and pepper to season

Method

1. Preheat the oven to 180 degrees Celsius or 212 degrees Fahrenheit.

2. Meanwhile scoop out the seeds and flesh out of the aubergine and chop it up. Set aside the flesh for the moment.

3. Grease a baking tray with some olive oil, place the scooped out aubergines on the tray and bake in the oven for 10 minutes.

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4. Heat some oil in the pan and fry off the pepper, courgette and onion for about 7 minutes. Add the garlic and chilli and fry for another 2 minutes.

5. Remove the aubergines from the oven and set aside.

6. I only really use half of the aubergine flesh, I know it’s a bit of a waste but that’s just my preference as there is a lot of filling. Add this to the pan and fry another 3 minutes. Now add the tin of tomatoes.

7. Season the sauce with salt and pepper and simmer for 10 minutes until the sauce has reduced.

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8. Once the sauce is ready fill the aubergine skins. Sprinkle on the breadcrumbs and cheese and bake for 20 minutes.

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9. Serve with a green salad.

 

Three Bean Enchilada Bake April 15, 2012

Myself and my other half are on a vegetarian buzz for the month of April. We are trying to eat less meat because we are both animal lovers and we kind of baulk at the thoughts of killing animals. The minute we embarked on this venture, all my favourite cookery started cooking lovely lamb dishes for Easter. Like everything you only miss it when it’s gone.

I was on the hunt for vegetarian recipes, and I came across this recipe from the Weight Watchers magazine May issue. I really liked the yogurt and feta topping. I was only short of liking the plate after eating this. Hope you enjoy.

8 propoints per serving

33 propoints per recipe

Serves 4

15 minutes to prepare

40 minutes to cook

 

Ingredients

Calorie controlled cooking spray

1 small red onion, diced

1 yellow pepper, de-seeded and diced

1/2- 1 mild red chilli, de-seeded and diced

1/2 tsp freshly ground cumin seeds

1 tbsp fajita spice

500ml passata with onions and garlic

Small bunch of fresh coriander, chopped roughly

410g can mixed beans in water, rinsed and drained

4 small flour tortillas

100g light feta

150g low fat natural yoghurt

75g grated reduced fat cheddar

 

Method

1. Preheat the oven to gas mark 6/ 200 degrees celsius/ fan 180 degrees celsius.

2. Heat a frying pan and mist with cooking spray. Add the diced onion, pepper, garlic and chilli and saute for 6-7 minutes or until softened.

3. Stir in the spices, follwowed by the passatta and about 150ml water. Simmer gently for a few minutes, then turn off the heat and stir in the coriander.

4. Place the beans in a bowl and add about a third of the tomato sauce. Take a rectangular baking dish that will hold 4 rolled-up tortillas.

5. Place 1 tortilla in the dish and arrange a quarter of the bean mixture down the middle. Roll up and push to one end. Repeat with the other 3 tortillas and then arrange evenly in the dish. Pour the rest of the tomato sauce over the top of the tortillas.

6. Mash the feta in a bowl, then mix in the yogurt. Spread this over the top of the tomato sauce and then scatter the grated cheddar over. Bake for 30 minutes or until the top is golden and bubbling. Serve with salad.

 

Rogan Josh November 2, 2010

Filed under: Curries,Vegetarian — delishuss @ 9:55 pm
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This is another Jamie Oliver’s 30 minute meals. It’s pretty good but I think I would add lamb nex time.

CURRY
2 onions
1 medium butternut squash
1 small cauliflower
optional: 1 fresh red chilli
4 cloves of garlic
a bunch of fresh coriander
½ a 283g jar of Patak’s rogan joshpaste
1 x 400g tin of chickpeas
100g prewashed baby spinach
1 x 500g tub of natural yoghurt

Method

  1. Peel and slice the onions and add to the large pan with a splash of water and a few good lugs of olive oil.
  2. Carefully cut the butternut squash in half across the middle (for speed I’m only using the seedless neck), wrap up the base and put in the fridge for another day. Quarter the neck lengthways, then slice it into 1cm chunks – no need to peel them .Add to the pan.Trim the cauliflower and remove the outer leaves. Cut it into bite-sized chunks, and throw them into the pan.
  3. If you want some extra heat, slice up the chilli and add it now. Crush in the unpeeled garlic.
  4. Finely chop the coriander (stalks and all). Reserve a few leaves for garnish and add the rest to the pan with a couple of generous splashes of boiled water.
  5. Add the rogan josh paste and the tin of chickpeas, with their juices. Season and stir well, then put a lid on. Cook hard and fast, stirring occasionally.
  6. Check and add a splash of water if it looks a bitdry. Stir, then replace the lid.
    Take the lid off. Do you need to adjust the consistency at this point? If so, you can add a generous splash of boiled water, depending on whether you want it drier or wetter. Or mash up some of the veg for different textures.
  7. Taste and add a pinch of salt, if needed, then add the spinach and stir through.
  8. Transfer the rice and curry into large serving bowls. Spoon the remaining yoghurt over the curry, sprinkle with the rest of the coriander leaves and take both bowls to the table.
 

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.
 

Autumn Vegetable Curry August 19, 2010

Filed under: Curries,Healthy Eating,Vegetarian,Weight Watchers Recipes — delishuss @ 9:16 pm
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Another good Weight Watchers recipes for you to try. The recipe says that it serves 4, but I got 5 decent portions out of it. It’s great if you have a family but also good to freeze as well if you are on your own. Another bonus is that it’s zero points, yippee!

Ingredients

1 spray low fat cooking spray

1 large onion (s) finely chopped

2 cloves of garlic, crushed

1 piece of ginger, 2.5cm/ 1 inch peeled and finely chopped

2 tablespoon curry powder (or according to taste)

450g butternut squash, peeled, deseeded and chopped

1 medium portion cauliflower, small, broken into florets

1 medium courgette, sliced

800g (2 cans) canned tomatoes, chopped

1 medium red, greeen or yellow (s), deseeded and chopped

125g green beans, sliced

1 stock cube, made up to 450ml (3/4 pint) or as per packet instructions

2 tablespoon fresh coriander, a handful, including stalks, roughly chopped

1/2 tsp salt, to taste

1/2 tsp pepper, freshly ground

Method

1. Mist a large saucepan with spray cooking oil. Saute onion, garlic and ginger until softened, but not browned, about 3-4 minutes.

2. Add curry powder and stir well, then add all the vegetables, canned tomatoes, stock and most of the coriander. Heat until boiling. Reduce heat and simmer, cover and cook for 45 minutes until vegetables are tender.

3. Check seasoning, adding salt and pepper to taste.

4. Serve, garnished with coriander.

Cook’s tips: Garnish each portion with 2 tbsp low fat plain yoghurt mixed with chopped fresh mint. Serve with rice, chapatis or naan bread, adding the extra points. You could add a can of chick peas to the curry to make it more filling. Drain and rinse, then add with the tomatoes- and don’t forget to add the points.

 

Vegetable Chilli July 6, 2010

Filed under: Healthy Eating,Vegetarian — delishuss @ 3:05 pm
Tags: ,

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.