Tag Archives: yoghurt

Chilli Non Carne

16 Jun

Chilli with cheese on the side

For the past few weeks, I have been wondering what to do, with the collection of ‘mixed bean’ tins that I discovered lurking out of sight on the top shelf of one of my numerous cupboards.  This week I decided it was time for action, and my desire for health and thrift meant this is a vegetarian recipe. This created a huge pot which will easily feed us 2 adults and the children for 2 meals, if not more.

This is more a suggestion and was heavily influenced by the content of my fridge. If there had been garlic to hand I would have added some. And if I was missing one of the other ingredients I would probably have added some sweetcorn.

  • 2 tablespoons olive oil
  • 2 tins cooked mixed beans
  • 2 tins chopped tomatoes
  • 2 red onions chopped
  • 2 red peppers chopped
  • 1/2 head celery chopped
  • 1 aubergine chopped
  • 5 medium carrots chopped
  • 1 courgette chopped
  • 1 teaspoon cayenne chilli powder
  • 1 dessertspoon chopped jalapenos (from the freezer
  • Salt

I did the preparation and initial cooking of this dish just after clearing up from breakfast. Chop all the vegetables roughly (approx 1cm pieces, but don’t worry, no-one is getting the tape measure out!)

Heat the olive oil in a stock pot. Fry the vegetables (reserving the tinned tomatoes and beans) for a couple of minutes, then put lid on and leave to steam/fry for about 10/15 minutes, until they have started to soften. (I had a shower while this was on. but remember to put the time on, as you don’t want it to catch and burn) Add tomatoes, beans and spices and cook on a low heat until the vegetables are tender but not mushy (20/30 minutes depending on their size). The additional time while this was cooking was employed getting the children dressed and getting bags packed for a mini- shopping expedition.

Ready to serve. Or to save for later

SERVING IDEAS

The joy of this meal is you can serve it in so many ways, Tonight we had it with brown basmati rice, yoghurt and grated gruyere.  Alternatively I would use couscous. Flour tortillas work well either gently warmed and filled at the table,  or by encasing the mixture in the tortilla, covering with cheese and baking in the over (15 mins, check it doesn’t burn).  I am considering experimenting and blitzing it to see how it works as a soup. Watch this space.

For the children, I mushed the vegetables a little with a fork, and mixed in some cream cheese to tone down the spice. Mixed with grated cheese and the rice. Although there was some initial reluctance to try it, once they had a little extra sprinkle of cheese, they both started murmuring appreciative noises, and save for a couple of mouthfuls, plates were cleared. Total 10 mins prep, and minimal supervision while the chilli and rice cooked. Job done!

Chilli my way. With rice, yoghurt and coriander

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Happy Chickens Moroccan Style (Day 5 of The spendthrift’s challenge)

22 May

Todays Menu  

  • Breakfast. Cereal and yoghurt and fruit
  • Lunch. Wraps with cream cheese for the kids. Leftover pizza heated in toaster for mummy
  • Snack. Banana Iced Yoghurt
  • Dinner – kids – chicken thighs with couscous and broccoli
  • Dinner adults – Spicy chicken legs, chickpea and coriander couscous, morrocan style carrot salad.

 

 

 Banana Iced Yoghurt  

Did you know you can freeze bananas? I didn’t until I had a glut last year and threw a few in the freezer to see what happens. They freeze brilliantly. You can even leave the skin on. It will go black, but keep them all pristine inside, and ready for action when you want to bake banana bread or, some banana iced yoghurt.  

While I was rummaging in the freezer looking for inspiration for dinner, I came across some long ago frozen bananas. So, when the kids wanted a mid afternoon snack, it was delivered, courtesy of the blender.  

INGREDIENTS  

  • 4 medium sized bananas, broken into chunks (they should break easily, no kit needed)
  • 200ml plain yoghurt/greek yoghurt
  • 1 tsp vanilla extract
  • juice of half a lemon
  1. Blitz banana using ice function on the blender.
  2. Add yoghurt/vanilla and juice until you have a slightly melting ice cream consistency.
  3. Serve

    Slightly melting Banana Iced Yoghurt

     

  

Total prep time. About 2 minutes. From the taking of the bananas out of the freezer to the placing the used blender in the dishwasher. Now that’s what I call fast food! The bananas are so sweet you don’t need to add sugar. My kids love this as a snack. I tell them its ice cream, while secretly feeling quite pleased that they are eating just a piece of fruit with some pro-biotic yoghurt.  

DINNER  

The food stocks are getting low, as is this weeks kitty, so I was getting a bit concerned about dinner. Then I remembered one of my staple after work meals when I was working. Seasoned chicken legs, Couscous, Salad. Very little prep time required, and on the whole a very thrifty dish. M&S quite often do a promo on their organic chicken legs at 4 for a fiver, so not really a budget buster. In fact, this is a great dish to serve up if you are feeding a large group, as the preparation is minimal, and the ingredients are not too expensive.  

Happy Chickens  

Chicken with Ras El Hanout

 

I was vegetarian for over 20 years until about 5 years ago. When I gave up meat, ‘free-range and organic’ were nowhere to be seen in my little corner of South-West London. When I finally started to eat meat again I vowed only to eat meat where the animal welfare standards were high. That raises a bit of a dilemma when you are invited to lunch and are asked if you have any special requests. Its sounds a more than a little picky and snooty to say ‘I’ll eat your meat but only if it’s up to my standards’. So unless I know people well, I either say I am veggie or offer to bring some food along.  

Which brings me on to todays food. Happy Chickens. The Organic Free Range kind are not cheap. So when I see them on offer I tend to stock the freezer. Obviously I took this step 9 months ago, with a batch of chicken legs that I found, this morning, lingering in the back of our ‘spare’ freezer. Sell by date 29 August 2009. Eaten by date, today 21 May 2010!  

If like me, you are using previously frozen chicken, do make sure it has defrosted fully. I left mine out on the worktop today (I am sure the health inspectors would be tutting) and it was still cold but thoroughly defrosted.  

I have a selection of spices in the cupboard like Cajun, Sumac, and todays choice, Ras El Hanout. Its a lovely, fragrant moroccan spice blend. To prepare the chicken you need do nothing more than to rub a little oil on the chicken legs. Sprinkle with the seasoning. Cook for about 40 minutes in a pre-heated oven at 200 degrees. Thats it.  

The couscous  

I love couscous. I always keep a supply of this in the cupboard. Boil the kettle. Pour on water. A few minutes later and its ready. What could be easier? Today I decided to add a few ingredients and flavourings from the cupboard, but it was simply an add, mix and cover with boiling water exercise.  

I have made this, and variations of it so often, that I tend to just add, mix and taste rather than following any strict recipe.  

INGREDIENTS  

  • Couscous. Enough to fill the bottom of a soup bowl by about 1cm. Maybe 300g
  • Vegetable bouillon. A dessertspoon. Add and mix
  • Raisins. A large handful
  • Chickpeas. A standard tin, drained and washed.
  • Cumin (seeds not ground). 1 dessertspoonful
  • Pine nuts (toasted if you have time) 25g
  • Chopped coriander (from freezer)1 tablespoon
  • Butter. About 25 g

METHOD  

  • Mix all ingredients in bowl
  • Pour over boiling water until mixture is just immersed a little in the water
  • Agitate mixture with a fork
  • Cover with a cloth or plate for 5 minutes or so
  • Fluff with a fork and serve

Moroccan Style Carrot Salad. Inspired by Stephanie Alexander.  

Moroccan Style Carrot Salad

 

If you have not yet discovered the cookery genius that is Stephanie Alexander, then you have been missing out. I was introduced to her only last year by my foodie friend Annmaree. This is not a glossy, picture filled cookery book. It is a tome. A reference book filled with a lifetime of cooking knowledge.  It is arranged alphabetically by ingredient (why aren’t all cookery books organised that way?). So, when you have a weird or wonderful, or perhaps just a very boring ingredient that you want to use up, look it up, and Stephanie will provide you will a selection of ideas and recipes for it. Today I was wondering how best to use the carrots in the fridge, when Stephanie came to the rescue, and gave me the inspiration for this dressing.  

INGREDIENTS  

  • about 500g carrots, grated
  • juice of 2 lemons
  • 1 dessertspoon toasted cumin seeds
  • 1 dessertspoon chopped garlic
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • Large glug of olive oil (1/2 tablespoons)
  • 1 dessertspoon coriander
  • 1 teaspoon chopped chillis

METHOD  

  1. Place cumin, garlic, salt, sugar in pestle and mortar and crush to a paste
  2. Add olive oil and lemon juice. Mix until you have a glossy dressing.
  3. Check taste and adjust seasoning
  4. Grate the carrots.
  5. Add the coriander and chilli and mix throughly
  6. Add dressing making sure salad well coated
  7. Serve

The biggest effort today, was not the cooking. Each dish probably took about 5 minutes preparation. The real effort was putting a little thought and imagination into the food available, and making an appetizing meal from it. The carrot salad exceeded all my expectations. It was not something I had tried before, but will definitely be one to use again.  

Dinner is served

 

DAY 5 SUMMARY  

A great use of some very neglected food from my freezer. 2 days of the challenge left. I am missing chocolate, and not at all optimistic that I wont go over budget. Food (or chocolate) donations anyone?  

Chickpea Couscous