Category Archives: Dinner

Chicken Korma & A Tropical Coconut Pineapple Cashew Rice

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If you’re like me and love Indian food than you will love these recipes!!

Chicken Korma

Ingredients

3-4 chicken fillets

1 heaped tbsp of finely grated fresh ginger

3 cloves of garlic, minced

3 heaped tbsp of plain yoghurt

1 red chilli, finely chopped

1 large onion, chopped

1 tbsp coconut oil/rapeseed oil

1 tbsp ground coriander

pinch of ground black pepper

1 tsp turmeric

1 tsp garam masala

water

75g creamed coconut (I found this in a health food store but a tin of coconut milk would be fine as well, just use less water then)

2 heaped tbsps ground almonds

Method

  1. Cut the chicken fillets into bite sized chunks.
  2. Mix the chicken with the ginger, garlic and yoghurt in a bowl. Cover with cling film and marinade for 12 hours or in the fridge overnight (If you do this on the day of cooking that’s fine too, try and marinade for a few hours if you can though). IMG_0558
  3. Liquidise the chopped onion and red chilli, add a little water if you need to and blend until smooth. IMG_0559
  4. Heat the oil in a pan.
  5. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1 minute over a low heat.
  6. Turn up the heat, add the onion and chilli paste and stir fry for 10 minutes.
  7. Add the chicken marinade and continue to stir fry for another 10 minutes.
  8. Add the creamed coconut and enough water to just cover the chicken (if you are using a tin of coconut milk, you probably won’t need to use water as the milk should cover the chicken but if not add a little) and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.
  9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
  10. Remove from heat when it is ready to serve.

Tropical Coconut Pineapple Cashew Rice 

http://www.thechunkychef.com/tropical-coconut-pineapple-cashew-rice/ ~ This rice is so worth trying, really easy to make and it compliments the korma so well!

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Serve & Enjoy 🙂

Tee.X

 

Sweet Potato Turkey Shepherds Pie

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Ingredients

Filling

  • 1 lb turkey mince
  • 1 tbsp rapeseed oil/coconut oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 3 large carrots, chopped
  • 1 courgette, chopped
  • 1 pepper (half red/half yellow), chopped
  • 8 mushrooms, sliced
  • 2 heaped handfuls of spinach
  • 1 tbsp tomato pureé
  • 1 tin of tomatoes
  • mixed herbs
  • salt and pepper

Topping

  • 3 medium-large sweet potato peeled and diced
  • knob of butter
  • paprika

IMG_0306Method

  1. In a large bottom saucepot, on a medium heat, add the oil to the pan. Then add the onion and garlic and sauté until soft and translucent.
  2. Next add in the turkey mince and cook off until brown.
  3. Add in the carrots, courgette and mushrooms and cook for a further 2 minutes.  IMG_0308
  4. Next, slowly add in the tin of tomatoes (add a little water to tin to get excess out) and the tomato pureé. Add in the mixed herbs and a pinch of salt & pepper. Bring to boil, then lowering to a simmer for aprox 20 – 25 minutes.
  5. While that is simmering, you can boil the sweet potatoes until cooked and soft (approx 20-25 minutes).
  6. Lower the heat of the mince pot and stir in the spinach, it will wilt slightly.
  7. Once the sweet potatoes are ready, drain out the water, add the butter and use a hand masher to mash the potatoes to a smooth mixture.
  8. Prepare an oven proof casserole dish, fill 2/3 of the way with the mince mixture and next spoon the sweet potato on top, using a spoon to spread out and evenly. Use a fork to scrape the top of the potatoes to make ridges and sprinkle with paprika.
  9. Bake for 20 minutes or until potatoes turn slightly golden.

Enjoy 🙂

Tee. X

Chicken in Paper Baked with Peppers, Tomatoes, Herbs and Cheese

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Excuse the late blog but I was just flicking through all the recipes I have to pick out one to use in this week’s recipe of the week at my Shape Up Challenge and Nutrition Class when I found this recipe stashed away in my recipe book 🙂

About 2 years ago, I really started to experiment with healthy recipes and this was one of the first healthy recipes I tried out for a healthy dinner idea. I was in college at the time so it’s budget and time friendly 😀

I went through a phase of making this recipe constantly for my dinner so no wonder I had forgotten about it because I haven’t made it in so long now but I can’t wait to try it again soon because it really is delicious!!

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Photo credit is by the original recipe because I couldn’t get a good snap! Here’s the link to the original recipe – http://www.foodista.com/blog/2013/10/24/chicken-in-paper-baked-with-peppers-tomatoes-herbs-and-cheese

But in my own words.. here it is..

Ingredients (Serves 4)

  • 2 chicken fillets
  • 6 tbsp. extra virgin olive oil/ rapeseed oil/ coconut oil (better to cook with rapeseed or coconut oil because unlike olive oil these oils do not turn into a bad fat when heated up to high temperatures!)
  • 1 celery stalk, trimmed and chopped
  • 2 onions, peeled and coarsely chopped
  • 1 red bell pepper, cut into rings or slices
  • 1 green bell pepper, cut into rings or slices
  • 4 garlic cloves, minced
  • 2 tsp. dried organo
  • 250g feta cheese cut into cubes
  • salt & pepper to taste

Method

  1. Preheat the oven to 180°C.
  2. Cut the chicken fillets into large cubes and toss with oil, salt and pepper. Heat a nonstick skillet and brown the chicken lightly. Remove and set aside.
  3. Heat 2 tbsp oil and sauté the onions, celery, peppers and garlic until softened but not mushy. Remove.
  4. Divide the chicken and vegetables evenly into 4 portions. Place the chicken first on a piece of parchment paper about 12” square. Sprinkle with oregano and top with the vegetables and cheese. Season with salt and pepper. Bring two sides of the paper together and fold over in 3-4 pleats. Fold the sides in to create 4 small (yet not too tight!) packages.
  5. Place on a sheet pan and bake for 45 minutes.
  6. To serve, place each package on a plate and carefully open the top of each.

Enjoy 🙂

Tee. X

Falafel Pita Pouches

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Finally got around to making falafel 😀 Can’t wait to share this recipe with you, once you try falafel you’ll never look back 😀 The main ingredient of falafel are chickpeas which are a great source of plant protein and fibre keeping you fuller for longer 🙂

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Ingredients (Makes 10-12 medium sized falafels)

  • 2 x 400g canned chickpeas
  • 2 garlic cloves, chopped
  • 1 small onion, quartered
  • 1 tbsp cumin
  • 1 tsp chilli powder
  • 1 cup chopped fresh parsley or cilantro
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp baking soda
  • 1 tbsp fresh lemon juice
  • 4 tbsp olive oil/rapeseed oil
  • 1/2 cup tahini (for dressing) *optional
  • pita breads

Method

  1. Heat the oven to 190°C.
  2. Drain the chickpeas and transfer them to a food processor with the garlic, onion, cumin, chilli powder, herb, salt, pepper, baking soda, and lemon juice. Pulse until everything is minced but not puréed. Add water tablespoon by tablespoon if necessary to help combine all the ingredients but try keep the mixture as dry as possible. (My food processor just barely minced it up so we mashed it all up afterwards – no problem 🙂 ) Taste and adjust the seasoning, adding more pepper, chilli powder as needed.
  3. Grease a large baking tray with olive oil or else use baking parchment.
  4. Use your hands to shape falafel into medium sized balls (could flatten to make into patties if you like!).
  5. Brush top with olive/rapeseed oil. Bake for 15 minutes each side (30 minutes total).
  6. *Make dressing sauce by combining tahini with 1/2 cup of water and season with salt to taste.
  7. Serve with shredded lettuce, tomatoes and tahini dressing in a pita bread.

Enjoy 🙂

Tee. X

Grilled Peri Peri Chicken & Roast Paprika Veggies

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Ingredients

  • 1 chicken fillet
  • peri peri hot sauce
  • paprika
  • 50g washed kale
  • small can of chickpeas
  • 1 courgette cut into slices
  • rapeseed oil for roasting
  • pepper for seasoning kale

Method

1. Heat your oven to 200°C. Drain the can of chickpeas and place in a roasting tin. Coat in 1tbsp rapeseed oil and paprika and place into the oven for 10 minutes before adding in the courgette.

2. Prepare the chicken for grilling, coat in peri peri sauce and paprika (you can do this couple of hours before hand and leave marinading if you prefer).

3. At the same time – add the courgette to the roasting tin with the chickpeas, drizzle with rapeseed oil and paprika. Start to grill the chicken. Should take about 15-20 minutes.

4. In the last 5 minutes of roasting, add in the kale and drizzle with some rapeseed oil and pepper. The kale roasts fast so be careful it doesn’t burn on you 😛

Enjoy 🙂

Tee x

Quinoa, Turkey & Veggie Bowl

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Ingredients

  • 1/2 cup quinoa
  • chicken/veg stock cube
  • 250g ground turkey
  • 1tbsp rapeseed oil
  • 1/3 cup grated carrot
  • 1/3 cup sliced red pepper
  • 1 cup broccoli
  • black pepper
  • garlic powder

Method

  1. Place water, quinoa and stock cube in a saucepan. Bring to a boil. Cover and cook for 15 minutes.
  2. In a saucepan at medium heat, add the rapeseed oil and ground turkey, stir to separate the turkey while cooking. Cook for 5 minutes. Add the red pepper, carrots, broccoli, pepper and garlic powder. Cook for 3 minutes.
  3. Remove from heat, add the quinoa. Mix together.

Serve in a bowl and enjoy 🙂

Tee x

Quinoa Spinach Stuffed Tomatoes

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Ingredients

  • 6/8 medium ripe tomatoes
  • salt, to taste
  • 1/2 cup quinoa
  • chicken/veg stock cube
  • rapeseed oil
  • 2/3 handfuls of fresh spinach
  • 1 tsp chopped fresh parsley
  • ground pepper, to taste
  • parmesan/mozzarella/goats shredded cheese

Method

  1. Preheat oven to 190°C. Slice off the stem end of the tomatoes and hollow out the inside. Slice just a small section off of the bottom of the tomatoes just so that they will sit flat on your baking tray. Sprinkle a pinch of salt in the hollow portion of each tomato and place tomatoes, hollow side up on a baking tray. Set aside.
  2. Place water, stock cube and quinoa in a saucepan. Bring to a boil; lower to a simmer, cover, and cook for 15 minutes.
  3. Heat oil in a frying pan and add spinach. Season with pepper, and cook until wilted. Mix in the parsley.
  4. Remove from heat, add in the cooked quinoa and mix well.
  5. Evenly divide the filling among the tomatoes. Cover with foil and bake for 20 minutes.
  6. Remove foil, sprinkle tops with preferred choice of cheese and bake for an additional 5 minutes, or until cheese is melted.

Serve and enjoy 🙂

Tee x

Turkey Steaks with a Ginger Lemon Honey Sauce, Steamed Broccoli & Sweet Potato Mash

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Had this dinner one evening I was fighting off a flu as it’s the perfect dinner to fight off a flu and help your immune system. This meal is a great source of antioxidants, vitamin A and C from the sweet potato, broccoli, lemon and honey. The honey and ginger also provide antibacterial, anti inflammatory and antiviral properities 😉 Ok enough nutrition facts – now go make it! 😛

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Ingredients

  • 1 large sweet potato
  • rapeseed oil
  • 1 tsp ground cumin
  • 4 turkey breast steaks
  • 1 tsp ground ginger
  • 2 tsp finely grated lemon rind
  • 125ml (1/2 cup) chicken stock
  • 2 tbsp fresh lemon juice
  • 1 1/2 tbsp honey
  • 1 tbsp cold water
  • 1 tsp cornflour
  • steamed broccoli, to serve

Method (Serves 4)

  1. Place sweet potato in a saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 15 minutes or until tender. Drain. Heat the pan over medium heat. Spray with oil. Add cumin. Cook, stirring for 30 seconds or until aromatic. Add the sweet potato. Use a fork to mash.
  2. Meanwhile, heat a non-stick frying pan over medium-high heat. Spray with oil. Cook turkey for 2-3 minutes each side or until cooked through. Transfer to a plate. Reduce heat to medium. Spray with oil. Add ginger and lemon rind. Cook, stirring, for 1 minute or until aromatic. Add stock, lemon juice and honey. Combine water and cornflour in a bowl. Stir into stock mixture. Bring to boil. Simmer, stirring, for 3 minutes or until reduces slightly. Add turkey. Cook for 1 minute or until heated through.
  3. Divide mash, turkey and broccoli among serving plates. Top with sauce.

Enjoy 🙂

Tee x

Turkey Meatballs

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Ingredients

  • 2 tbsp rapeseed oil
  • 1 small zucchini, finely chopped
  • 1 red pepper, finely chopped
  • 1 yellow pepper, finely chopped
  • 3 large garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1.5 lbs ground chicken (or turkey)
  • 1/4 cup fresh parsley, chopped
  • 1 large egg
  • 1/2 cup breadcrumbs
  • 1/2 cup parmesan cheese

Method

  1. Heat the rapeseed oil on high in a large skillet. When oil gets hot, toss in the zucchini, peppers, garlic, red pepper flakes and pepper to taste. Cook for 5 minutes, transfer to a dish and allow to cool.
  2. In a large bowl, mix the ground chicken, cooled veggies, parsley, egg, breadcrumbs and cheese (Add some extra red pepper flakes if you like it spicy).
  3. Place some baking parchment/tin foil on a baking tray.
  4. Form your meatballs and place on the tray. If mixture is too sticky to handle, coat your hands with rapeseed oil.
  5. Lightly drizzle a large pan with rapeseed oil and cook the meatballs in batches – for about 5 minutes per side, on medium low heat. You can crack one open to make sure they are cooked through. You may also bake them at 200°C for 20 minutes.

Makes between 20-30 meatballs depending on the size you make them!

Serve with tomato sauce/spaggetti/quinoa/spinach/salad/sweet potato fries and sweet’n sour sauce goes well with them too 😀

Enjoy 🙂

Tee x

Skinny Honey Lemon Chicken

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Tastes just like sweet’n sour ❤ Yum!

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Ingredients

  • 1 chicken fillet
  • 2 tbsp soy sauce
  • salt & pepper
  • 1 tbsp rapeseed oil
  • 3/4 cup chicken stock
  • 1/4 cup fresh lemon juice
  • 3 tbsp honey (more or less to taste)
  • 2 tbsp cornstarch
  • zest of 1 lemon
  • 1 tsp ground ginger
  • 1/2 cup quinoa
  • optional toppings: sesame seeds, thinly-sliced spring onions

Method

  1. Combine the chicken, soy sauce in a bowl. Stir together and refrigerate for at least 10 minutes, or up to 8 hours.
  2. For the quinoa, bring to a boil. Once boiling, bring to simmer for 15 mins.
  3. In a bowl, whisk together the honey lemon sauce ingredients together until well combined; chicken stock, lemon juice, honey, cornstarch, lemon zest and ground ginger.
  4. Heat oil in a large wok over medium-high heat. Add the chicken, season with salt, pepper. Saute for 5-7 mins or until it is cooked through. Transfer the chicken to a separate (clean) plate.
  5. Pour the honey lemon sauce marinade into the empty saucepan. Cook over medium-high heat for 2-3 minutes, or until the sauce reaches a low boil and thickens (It thickened quite fast for me).
  6. Add the chicken back into the pan and toss until it is evenly coated with the sauce. Remove from heat and serve the chicken with the quinoa. Top with your preferred toppings 🙂

Enjoy 😀

Tee x