So delicious! If you love peanut butter, you will love this.
With my new Hotpoint oven came a Steam pot so I’ve been trying to experiment with steam cooking, not only is it more nutritious but also so much more healthier. First, since food is cooked by direct contact between steam as well as the movement of the hot vapor through the food, no fat is needed to conduct the heat. This makes steaming a lower-calorie, low fat cooking method. Food stays moist, too, since it is being bathed in water vapor. Also, since water soluble nutrients (namely Vitamins C and B) don’t leach out into vapor, steaming preserves up to 50% more nutrients than other moist heat cooking methods.
Just because steaming is a healthy way to cook doesn’t mean it has to be bland. There are many ways of adding extra flavor to steamed food during the cooking process. You can bring extra flavor to your food by adding all sorts of complementary herbs and spices to your cooking liquid. Further up the flavor by substituting stock, fruit juice or wine for water. The additional flavors will permeate the food as the steam cooks them.
2 Chicken Breasts
1 tsp garlic granules or 1 garlic clove
40g whole peanuts
1 tsp salt & pepper
350ml chicken stock
1 tbsp peanut butter
1 tsp peanut oil
- Slice the Leek, using a bit with the green on
- Peel and slice the shallots
- Shell and peel peanuts (if not predone), blitz in a blender until fine
- Cut the chicken into small pieces and season
- Add chicken, leek, shallots, garlic and seasoning to the peanuts in blender and blitz together.
- With your hands roll into meatballs and place on a greased baking tray, then refrigerate for about 1 hour.
- Pour the chicken stock into the steam pot and then place the meatballs onto the grid and place in pot, cover with lid. Set steam time to 10 minutes.
- 2 minutes before ready place the spinach in the pot also.
- When ready remove the chicken stock from the pot and place in a pan on hob. Reduce by half and then emulsify 1 tbsp peanut butter and 1 tsp peanut oil until sauce thickens. (about 1-2 minutes)
- Serve meatballs on the bed a spinach and pour sauce over. Yummy!
Looking in my fridge I had to use up my leftover chorizo, so this was my Friday night quick dinner creation. Very filling, loads of flavour and loads of goodness too. I decided to use my Crisper plate instead of a fry pan then oven and was so glad I did as it only took 15 minutes to cook and more importantly 1 dish to wash up….lol!
Serves 4 (or 2 hungry people)
2 white potatoes
1 sweet potato
Chorizo – I used 1/3 of a 225g ring
1 red onion
1 large handful of kale
1 garlic clove or 2 tsp garlic granules
Salt & ground black pepper to taste
- Place a knob of butter on plate and pre heat Crisper Plate on Dynamic crisp setting for 3 minutes.
- Slice the potatoes and red onion about 1/2 cm thick
- Slice up the Chorizo not too thick.
- Whisk the eggs into a jug/bowl and season.
- Place the potatoes onto the crisper plate a start to layer up then season each layer with salt, pepper and garlic.
- Cook on dynamic Crisp setting for 8 minutes
- Remove then add on the red onion and chorizo, cook for a further 5 minutes
- Remove plate then add on the Kale and pour egg mixture over evenly. Cook for a further 3 minutes.
- Gently remove and serve. Yummy!
Oh yummy…….Healthy meals a go in my house at the moment, this was a recipe inspired by Jamie Oliver’s 5 ingredient show. I changed it slightly and its 7 ingredients now…lol! It’s been a while since I’ve had tuna steaks and I realised I need to incorporate them more in my meal choices, so delicious and nutritious too.
I cooked these on my crisper plate instead of the fry pan, and in only 3 minutes. A super quick dinner.
2 x tuna steaks
2 tbsps of Sesame and Miso paste, this was a great find. Really good flavour
2 tbsps sesame seeds
100g baby spinach
sugar snap peas
1 tbsp Red wine vinegar
- Spread each tuna steak with 1 tbsp of miso sauce and sprinkle the sesame seeds all over to cover.
- Preheat the crisper plate for 2 minutes and place tuna steaks on and cook for 3 minutes on dynamic crisp setting (no need to turn) – you can also fry in a pan over hob for about 2 minutes each side.
- Meanwhile, heat a pan up on hob and fry sugar snap peas and spring onions for a minute with the red wine vinegar.
- Place the spinach in the same pan and cover with a lid. Steam for about 3 minutes or until spinach is wilted.
- Serve tuna with greens. Yummy!
Two exciting things happened today, I used my new pasta toy from Kitchenaid and made fresh pasta for the first time, then I created an amazing bake and baked it using my automatic baked pasta setting on my Hotpoint oven……such a great day in my kitchen today. I love it when new Technology just work!
Serves 2 large portions or 4 smaller portions
150g cooked pasta (see my Fresh pasta Recipe)
2 chicken breasts – cut into bite size pieces
1 yellow and 1 red pepper – cut into slices
1 red onion – cut into wedges
120ml Chicken Stock
1 tsp dried garlic granules
1 tsp smoked paprika
1 tsp cumin
1 tsp dried oregano
Salt & pepper to taste
1 tin chopped tomatoes
Grated Cheddar Cheese – quantity to suit your tastes (We love our cheese here…lol!)
- Heat a little oil in a pan on the hob, medium to high heat.
- Gently brown the vegetables, chicken, spices and season.
- Meanwhile cook your pasta.
- Spoon about 2-3 tbsps of the tin tomatoes into a baking dish, then start to layer up the bake. I put pasta on next, then chicken, then vegetables, then rest of tomatoes.
- Make up the stock and mix the quark in to make a thick sauce, then pour over the bake in the dish.
- Set your oven (if you have a Hotpoint Class 9) to Baked Pasta and Cannelloni setting. If not, try 180 deg for approx 25-30 minutes.
- When you have 15 minutes left, sprinkle on the grated cheese and bake until golden and crisp on top.
- Serve. Yummy!
This little dish is now becoming another go to dinner in my house, it so easy to prep, has a lovely taste and using my crisper plate is ready in under 15 minutes. I do love easy cooking sometimes.
2 Chicken Breasts
1 tbsp Rose Harissa
4-6 charlotte potatoes – halved
3-4 sweet peppers
1 red onion – cut into wedges
1 clove garlic – crushed
Salt & pepper to taste
1 tbsp olive oil
- Cut chicken into large bite size pieces and place in a bowl with the harissa, mix to coats evenly.
- In a separate bowl place the potatoes, onion and peppers with garlic, pour 1 tbsp olive oil then season with salt & pepper.
- Preheat your crisper plate for about 2-3 minutes on dynamic crisp setting
- Place the chicken and potato mix onto the crisper plate and cook for a further 12-14 minutes on dynamic crisp setting.
- Mix and serve. Yummy!
O.M.G!…this little dish was amazingly tasty and even better, it was under 500 calories too! I am on a mission to eat a bit healthier this year, I generally do, but I’m making more of an effort this year….( I know, I hear you, we all say that in January….lol!) It was also so quick to make, in just 10 minutes my dinner was ready, a great mid week or quick Friday night dinner. Bonus:- Under 500 calories and full of flavour!
150g Wholewheat Penne pasta
6 slices or Parma Ham – chopped
1 red onion – thinly chopped
1 tsp crushed garlic
1 chilli – chopped or 1 tsp dried chillies
60ml creme fraiche
1 handful of frozen peas
small handful of chopped parsley
small handful of chopped mint
Grated zest of 1 lemon
2 ladel’s spoonfuls of pasta water
Spray oil – low calorie
- Bring a pan of water to the boil and cook pasta for about 8-10 mins or follow packet instructions.
- Gently heat spray oil in a fry pan on medium heat
- Add onion, parma ham, chilli and garlic and cook through. Half way add 2 ladle’s of the pasta water.
- When pasta is ready, drain and add to the pan along with the peas, cook for 2 minutes to heat peas through.
- Add creme fraiche, parsley, mint & grate lemon zest and stir through, only for 30 secs. Ready to serve.
This is a proper little winter warmer dish. While away in our Xmas holiday cottage it was a chilly -3 with frost on the ground, while we were feeling cosy in our warm cottage we wanted something filling and warm in our bellies, so using up some of my store cupboard ingredients this little dish was perfect. (p.s. don’t forget the glass of chardonnay…..perfect match, I think…..lol!)
Makes 2 servings
1 tsp olive oil
1 large leek, thinly sliced
1 garlic clove, finely chopped
150g pearl barley
2 carrots, cubed
1 tbsp Dijon mustard
500ml Chicken Stock
2 Chicken Breasts – chopped to bite size pieces
150g savoy cabbage, finely shredded
100g smoked bacon, chopped
Black pepper and salt for seasoning
- Heat the oil in a large pan and gently fry the leeks, bacon, chicken and garlic until browned.
- Add the pearl barley, carrots and mustard, then pour over the chicken stock. Season with plenty of ground black pepper and simmer for 20 mins, stirring occasionally.
- Add the cabbage and cook for 5-10 mins until cabbage is wilted and tender.
- Serve. Yummy!