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Recipe: Sausage and Vegetable Pasta Bake

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If you’ve read my earlier post, you’ll know that I’ve decided that for the time being I’m going to have meal replacement shakes for breakfast and tea. Which means that I need something really tasty for lunch, and I didn’t really want anything processed. So I had a bit of a walk round Morrisons earlier and threw some stuff in my trolley with the idea of making a pasta bake. It turned out great, six portions of healthy pasta bake at about 500 calories per serving. I’ll just need to remember to get one out of the freezer each morning!

Nutritional Info (serves 6)
480 calories, 71g carbs, 9g fat, 26g protein, 10g sugar, 693mg sodium

WP_20140428_001Ingredients
8 Morrisons NuMe Cumberland Sausages
500g Wholewheat Fusilli pasta
1 jar Chicken Tonight Spanish Chicken sauce
300g Trimmed Leeks
2 red onions
1 red pepper
1 green pepper
1 yellow pepper
3 orange tomatoes
150g button mushrooms
1 tbsp Rapeseed oil

Method
Heat the oil in a pan and fry the sausages for five to ten minutes, add the onions and cook for five more. Gradually add the peppers, then the leeks, mushrooms and tomatoes.

The sausages have a low fat content so they’ll break up while you’re stirring the veg, this is a good thing! Cook the veg for 10-15 minutes in total and then stir in the sauce. Cook for five minutes to heat the sauce and coat the veg thoroughly and then remove from the heat.

While this is cooking, cook the pasta according to packet instructions (about ten minutes in boiling water).

Mix both pans together and stir thoroughly before serving. If you’re freezing it like I am, split between six containers and rest the lids gently on top until cooled, then store in the freezer.

I was originally going to sprinkle some mozzarella cheese on top and bake in the oven for ten minutes, but I decided not to for re-heating reasons. If I was going to eat it straight away, I’d give it a try!

Recipe: Chicken and Rice Bake

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BWt1j8wIIAAlGep.jpg-largeIngredients (for two)
4 chicken thighs or 2 chicken breasts
4 rashers of bacon
125g rice
1 onion
1 tbsp olive oil
1 garlic clove
1/2 tsp turmeric
250ml chicken stock (I use one knorr stock pot in 250ml water)
Salt and pepper to taste

Method
Wrap the chicken in bacon and secure with a cocktail stick. Alternatively (if using breast), dice the chicken and chop the bacon. Heat the oil in an ovenproof pan. Brown the chicken over a high heat for five minutes, then remove the chicken from the pan.

Add the rice to the pan and cook on a low heat, stirring constantly for one minute. Add the onion (uncooked), garlic, turmeric, stock, salt and pepper and stir well. Arrange the chicken over the rice and press down gently.

Cover with foil, and then put the lid on the pan. Bake in a preheated oven at 180 (Gas Mark 4) for 50 minutes.

Nutritional Information
Calories: 559
Carbs: 70g
Fat: 14g
Protein: 38g
Sugar: 5g
Sodium: 1,225mg

Recipe: Sticky Five Spice Gammon

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It’s been a long time since I did any cooking, but since I finished work an hour early on Friday, I thought I might as well try out one of my food pins from Pinterest.

The original recipe that I found on Pinterest had egg noodles, but we had none in the house so I used rice instead. I forgot to take pictures though, so the picture is from the original website. The recipe also stated that the sauce should turn into a glaze. I think I used a larger orange than the original recipe so I had a lot more liquid. If this happens to you, mix some cornstarch with hot water and add to the pan at the end of step 4. Cook for 5 more minutes or until the sauce thickens.

Sticky Five Spice Gammon

Serves 4
Prep time 30 minutes
Cook time 15 minutes
Total time 45 minutes
Meal type Main Dish
Region Chinese

Ingredients

  • 4 Medium gammon steaks (cut into bite sized pieces)
  • 2 teaspoons five spice powder
  • 1 tablespoon olive oil
  • 2 red chillies (deseeded and finely sliced)
  • 1 Medium orange (zest and juice)
  • 1 tablespoon clear (runny) honey
  • 100ml chicken stock (I used an oxo cube made up with 100ml water)
  • 2 tablespoons dark soy sauce
  • 1 Medium red pepper (sliced)
  • 2 Medium onions (diced)
  • 300g long grain rice

Nutritional Information

Calories: 629
Carbs: 67g
Fat: 22g
Protein: 43g
Sugar: 13g
Salt: 1,398mg

Directions

1. Add oil to a large frying pan and heat.
2. Fry onions and peppers until soft.
3. Sprinkle five spice powder over gammon and add gammon to pan with onions and peppers. Fry for around 2-3 minutes.
4. Add the soy sauce, honey, chillies, orange zest and juice and stock and simmer for 4-5 minutes until the sauce is thickened.
5. Serve with the rice cooked according to packet instructions.