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Chilli, Honey and Soy Pork Belly Bites
Eating on a budget doesn’t have to boring. If you have the right store cupboard ingredients you make amazing meals at the drop of your hat and with very little spending. This recipe utilises the store cupboard spice and seasonings to make sticky pork belly bites with a bit of a kick and a bit of sweetness to create the perfect midweek meal without spending more than £3 per…
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Easy Healthy Midweek Meals #CookOnceEatTwice
Why not start the year with one of these easy healthy midweek meals? Simple to cook and delicious too, they’re perfect for busy weeknights. What’s more you can enjoy the leftovers the next day for another easy meal!
Happy New Year! I hope all my regular readers have had a fantastic Christmas season. I’ve had a couple of very busy weeks visiting family and having family staying with us. I…
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5 Cheesy Pasta Recipes #CookOnceEatTwice
These 5 cheesy pasta recipes are perfect if you fancy some cheesy comfort food. They’re easy to make and the leftovers are just as delicious the next day too.
Welcome to November’s #CookOnceEatTwice! Once again there were some gorgeous recipes in the October #CookOnceEatTwice so do look back for more easy dinner inspiration. I always wish I could include more recipes and I will be including…
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Mexican veggie burgers!
I say mexican, because I love the burgers labelled as such from the supermarket, but they’re coated in nachos and full of cheese (not very me friendly) these tastes EXACTLY the same and are pretty simple, but a little time consuming. Delicious with pretty much everything.
What you need:
· Cheese (the tiniest amount, probably about 20g)
· black beans (tinned is fine)
· Kidney beans (also tinned)
· a red onion
· eggs
· chili (to taste of course)
· chili powder
· garlic salt
· paprika
· oregano
· ginger
· cumin
· sweetener
· tomato puree
· oats (gluten free if you wish)
· instant mash
· sweet potato (I used two for one batch of decent sized burgers)
Par boil your sweet potato, (i suggest pealing after its been boiled, as its much easier and wastes less) and put in a bowl with the beans, (liquid drained from tins) an egg, a red onion, chili, a tablespoon each of ginger and cumin, a healthy sprinkling of sweetener (maybe 2-3 tablespoons) a tablespoon of garlic salt, and a healthy squeeze of tomato puree. Grate the cheese in, and blend (don’t forget salt and pepper, but go easy on the salt if your beans were stored in a salted brine) . Don’t blend it completely to mush, you still want a few beans left whole, to help add texture. It will be quite a sticky mixture.
portion it up however you please (burgers, tiny little balls, sausages) and pop in the freezer for an hour.
In a dish, combine a handful of oats with half a packet of instant mash powder, salt, pepper, a teaspoon of sweetener, a tablespoon each of paprika and oregano and a teaspoon of garlic salt (of course, you can add more or less of anything you wish) and crack an egg into a separate dish with a little salt. Mix to break the yolk.
Dip your burgers into the egg, and then the coating and lay on an oiled tray (spray oil is fine) spray the tops and put in a VERY hot oven for twenty minutes. Turn and leave for a further twenty.
These can be frozen both before and after coating, so they’re great for midweek meals. And are lovely broken up over a salad, or served as a burger!
Our Midweek #ThankGoodness Challenge with Dolmio
Our Midweek #ThankGoodness Challenge with Dolmio
As a busy working mum I’m always looking for balanced, healthy tasty midweek meals to add to our meal plan each week. One of those meals is one of my favourite dishes – Spaghetti Bolognese. Dolmio gave us the challenge to cook up a crowd pleasing Bolognese as part of their #ThankGoodness campaign. Dolmio Bolognese sauce contains no artificial colours, flavours, preservatives or sweeteners.
They…
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New recipe for this Leek and Mushroom Gratin on the blog now :)
http://lexielouandthecatsinthekitchen.blogspot.co.uk/2016/03/leek-mushroom-gratin.html#more
Stewed Black Eyed Beans with Plantain and Prawns
Stewed Black Eyed Beans with Plantain and Prawns
A rich stew with beans, prawns and plantain is a low fat option for the family to enjoy. This dish is a cross between a North African tagine and a Nigerian stew. To elevate this dish, I added warm comforting spices like cumin, cinnamon and ground ginger. This makes a nice family meal served with crusty bread or simply enjoyed on its own. The lovely people at UWA Earth foods sent me a beautiful…
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Sour Chickpeas
Anna's Comments I think chickpeas are great. And this recipe is one that I use often to make a tasty chickpea dish. I often make it on a Sunday night - a big pot of it and then use it in the week for lunches and suppers. For supper I use it either as a side dish with meatballs or I add some chicken - that is very yummy. I also find that chickpeas make a really great workday lunch as they are an affordable way to get in some high quality fat free protein which helps with hunger control. Chickpeas are also high in dietry fibre, rich in vitamins and minerals and aid in lowering bad cholestral. So here is my recipe - I often double up on it or really just use as much chickpeas as I like and adjust the rest of the ingredients around that. Use fresh ingredients! I sometimes use tinned tomatos and bottled lemon juice if it’s all I have - but fresh is best! You will need: 350g chickpeas - best to buy them raw, but I do often just used the tinned ones 1.75 litres water 300g onions, finely chopped (I usually just use one onion) 2 and a half teaspoons salt 1 fresh, hot green chilli, finely chopped 1 tbs finely grated fresh ginger 4 tbs lemon juice 6 tbs vegetable oil 225g tomotoes, finely chopped 1 tbs ground coriander 1 tbs cumin seeds (I just use ground cumin) half a tsp tumeric 2 tsp garam masala quater tsp cayenne pepper Method: Soak chickpeas in 1.75 litres of water for 20 hours (that is if you are using the raw chickpeas). Put chickpeas and soaking liquid in a large pot and bring to the boil. Cover, lower heat and simmer for an hour and a half or until chickpeas are tender. Strain the chickpeas and save liquid. Put 2 tbs of chopped onion, half tsp salt, green chilli, ginger and lemon juice into a tea-cup. Mix well and set aside. Heat oil in heavy, wide casserole pot over medium high, when hot put in remaining oinions and fry for 8 - 10 minutes. Add tomotos and fry for another 5-6 minutes, mashing the tomato pieces. Add coriander, cumin and tumeric. Stir and cook for about 30 seconds. Now put in drained chickpeas, 400 mls of their cooking liquid, 2 tsp salt, the garam masala and cayenne pepper. Stir to mix and bring to simmer. Cover and turn heat to low and cook for 20 minutes. Stir and add your tea-cup mixture that you put aside earlier. Stir to mix. Enjoy!
