Cook With Me #7 – Vegetarian Chilli

A while ago now I shared with you how to make my favourite chilli so today I’m back with another recipe, vegetarian chilli. 😀Photo 11-08-2017, 16 33 04

Ingredients: (makes 4 large portions)

1 (or 2) onions

Garlic (2 cloves)

2 (or 3 peppers)

2 tins chopped tomatoes

1 tin red kidney beans

1 tin of another beans your choice – I picked haricot beans

Tomato puree

Chilli powder

Cumin

Coriander

Rice (or nachos) to serve

  1. Chop up the onion and garlic and add it to a large pan. Also slice the peppers and add them to the pan.Photo 11-08-2017, 16 45 27
  2. Fry the vegetables for 5 minutes until they soften, then add the tomatoes and spices.Photo 11-08-2017, 16 50 38
  3. Let it simmer a little before adding the tomato puree and beans.Photo 11-08-2017, 16 53 17
  4. It is now at this point I start the water boiling for the rice to give the chilli plenty of time to simmer. 🙂 Photo 11-08-2017, 16 57 03
  5. Serve with rice 🙂 Photo 11-08-2017, 17 09 13

You can also bake some sweet potato chunks for 40 mins or so while you’re making the sauce and stir the potato through before serving 🙂

This is such a yummy dish, it freezes well and doesn’t take too long to make 🙂 Have you ever tried a vegetarian chilli?

 

Trying Something New for Breakfast

I’ve always fancied trying muesli for breakfast, but more often than not the ones you buy in the supermarket contain nuts or seeds which means I can’t have them 😦 So when I saw this recipe for Bircher muesli in the Eat Well for Less recipe book I decided to give it a go! Photo 11-08-2017, 07 25 41

Ingredients (for 2 servings) 

50g porridge oats

1 apple, cored and grated

100g natural yoghurt

1 tsp honey

100g frozen mixed berries

75ml water

  1. Tip the oats into a sealable plastic container and grate the apple over the top (I couldn’t be bothered to grate it so I just cut it into chunks).Photo 10-08-2017, 16 50 06
  2. Add the water, yoghurt and honey and mix it together.Photo 10-08-2017, 16 52 46
  3. Add the frozen berries, seal the box and put it in the fridge Photo 10-08-2017, 16 54 26
  4. Eat it in the morning 😀

Photo 11-08-2017, 07 25 41

OK, so I was a bit skeptical when I put it in the fridge last night as it didn’t look too good, but actually I really enjoyed this breakfast and it didn’t take at all long to make (maybe 5 minutes as I was cooking my dinner). Plus you can keep it in the fridge for 2 days so you can make enough for a couple of days) 🙂

My only comment was that it wasn’t sweet enough for my liking, but that can be easily solved by adding a little more honey! Also the frozen berries were a little sour, but again I’ll just add more honey! 😀

What is your favourite thing to have for breakfast? 🙂

Cook With Me #6 – Mixed Bean Salad

I’m not sure whether I can really classify this under “cooking” but today I thought I’d share with you how to make a mixed bean salad.

We usually eat sandwiches for lunch here in the UK, which don’t get me wrong, I love! But sometimes I get a bit fed up of cheese and pickle/tuna/egg/chicken sandwiches, so I thought I’d try something different. Photo 23-06-2017, 12 16 38

Ingredients:

1 tin mixed bean salad, it comes in a sort of vinaigrette dressing (although you could make your own by buying a few tins of different beans – kidney beans/chick peas/haricot beans/green beans)

Tomatoes

Cucumber

Spring Onions

Celery Photo 23-06-2017, 12 03 37

This lunch honestly couldn’t be more simple. Just mix together your mixed beans with some salad bits (and some salad dressing if you like) and voila 🙂

This mixed bean salad is really quick to make, tastes great and really fills you up! 🙂

Cook With Me #5 – Chicken Risotto

This is one of my favourite meals to make. It is cheap and easy and the chicken can be taken out if you’re vegetarian/tight for money. This risotto is a lazy risotto and should probably be called something like vegetable rice! But it is one of the first ever meals I cooked. I think the recipe says to use bacon, but I don’t like bacon so I changed it to chicken!

Ingredients (serves 4):

  • 300g plain rice
  • 400g chicken (diced)
  • 1 onion (copped)
  • Handful mushrooms (copped)
  • 1 red pepper (copped) (I used yellow pepper here as there weren’t any red peppers in the shop)
  • 4 salad tomatoes (copped)
  • Tomato puree
  • Frozen peas
  • Oregano
  • Salt and Pepper
  1. Cook the chicken in a large pan/wok with some oil.Photo 25-04-2017, 18 06 42
  2. Once it’s lightly browned add the onion, pepper and frozen peas and fry a little until the onion is soft. Set a pan of water to boil for the rice.Photo 25-04-2017, 18 19 47
  3. Add the mushrooms and tomatoes and fry.Photo 25-04-2017, 18 25 26
  4. Once the water has boiled add your rice and cook it.
  5. Add the tomato puree, oregano, and salt and pepper to your big chicken pan and let it all fry gently until soft. Photo 25-04-2017, 18 27 09
  6. Once the rice has cooked drain it and add it to the pan with the chicken and vegetables. Stir through and serve. Photo 25-04-2017, 18 39 11

I hope you all enjoy today’s post. Let me know if you try this out! 🙂 See you again soon! 🙂

Cook With Me #4 – Sundried Tomatoes with Tuna Steak

This dish is one of the earlier ones I used to make and it is amazing! It has to be one of my favourites, although it is a bit expensive! But it does taste just as good without the tuna if you’re vegetarian/can’t afford it. It is also really quick to make 🙂

Ingredients: (serves 4)

2 punnets (approx 600g) cherry tomatoes

2 jars sundried tomatoes (you tend to get them in a herb infused oil)

4 tuna steaks

300g pasta

Balsamic vinegar

  1. Chop the cherry tomatoes in half, and add them to a large saucepan/wok. photo-23-04-2017-18-34-16.jpg
  2. Pour a little of the oil from the sundried tomato jar into the wok, pour the rest away and roughly half the sundried tomatoes and add to the pan. Photo 23-04-2017, 18 37 30
  3. Start a saucepan of water boiling for the pasta and gently fry the tomatoes on low heat. Photo 23-04-2017, 18 38 29
  4. Once the water has come to the boil add the pasta to cook, then in a frying pan (or in a grill) start to cook the tuna steaks – don’t overcook them or they’ll dry out. photo-23-04-2017-18-45-08.jpg
  5. Once the pasta is cooked, drain and add to the tomatoes. Photo 23-04-2017, 18 58 37
  6. Serve this under the tuna steak with some balsamic vinegar if wanted.Photo 23-04-2017, 19 00 31

This is honestly one of the quickest, nicest meals ever! I hope you enjoy it. Let me know if you try it out 🙂

Cook with Me #3: Tomato Butterbeans

Today I thought I’d show you another one of my favourite cheap, quick, easy and yummy meals to make!

I’d never had butterbeans until about a year ago, but I love them now! All in all (assuming you have the store cupboard staples: rice, garlic, herbs) this costs less than £1 to make for 2 meals! :O

I apologise for the quality of the photos, one of my flatmates was in the kitchen at the same time and was looking at me weird for taking photos!

Ingredients:

1 Onion (I have 2 here as I love onions and they’re quite small)

2 cloves garlic

1 tin butter beans (drained)

1 tin chopped tomatoes

Some tomato puree

Oregano

Garlic granules

Rice (to serve)

Photo 02-04-2017, 17 00 25

  1. Chop the onion and crush the garlic and add to a pan with a little oil. Lightly fry until the onion is soft.Photo 02-04-2017, 17 07 39
  2. At the same time, set a pan of water boiling for the rice, and cook the rice.
  3. Once soft, add the chopped tomatoes, butter beans, herbs, and tomato puree and simmer until the rice is cooked. Photo 02-04-2017, 17 11 36And there we have it, a quick simple and yummy meal, which I serve with rice (and I had a naan bread in the freezer which needed using and I really fancied it so I had that with it too yesterday) .

Photo 02-04-2017, 17 24 40

Cook With Me #2: Tomato Mushroom Pasta

This has definitely got to be one of my favourite meals to cook (and eat). It is really quick, cheap and easy to make 🙂 Plus it can be frozen in to portions for another day 🙂

Photo 04-03-2017, 16 48 18

Ingredients (I find this makes plenty of sauce for 2 servings):

  • 1 onion
  • 3-4 cloves garlic
  • Handful of mushrooms (I use about 4 large mushrooms)
  • 10 or so cherry tomatoes
  • 500g Passata (sometimes I use a tin of chopped tomatoes instead)
  • Tomato Puree (optional as the passata gives it quite a rich tomato flavour anyway)
  • Basil
  • Garlic Granules
  • Salt and Pepper (I never use these though)
  • Spaghetti or Pasta (about 75-80g per person, unless you’re really hungry)
  • Grated cheese (to finish)

I find that it takes about the same amount of time to make the sauce as it does to boil water, add the pasta and then cook the pasta (so about 20 mins maybe)

  1. Chop the onion and crush the garlic, add to a pan with a little oil and fry. Set the water to boil.Photo 04-03-2017, 16 53 27
  2. Chop the mushrooms and half the tomatoes and add to the pan.
  3. Add the passata, tomato puree, herbs and seasoning and simmer until the pasta is cooked.Photo 04-03-2017, 17 02 43
  4. Finish with some grated cheese when serving.

    Photo 04-03-2017, 17 16 13
    I forgot to take the photo after I put the cheese on!

See, its so quick and easy! And so yummy! If you don’t want it so tomatoey, you can use a tin of chopped tomatoes instead 🙂