I got a Steam Pot with my Hotpoint Combi oven, so I decided to try something different to the normal fish and vegetables. Steam cooking is such a healthy way to cook as it keeps all the nutrients, moisture and structure in the food.
For the Chicken:-
2 Chicken Breasts – season with salt & pepper & crushed spiced red pepper (or chilli)
- Place 200ml of water into the steam pot and place the grid in the pot.
- Place the chicken breasts onto the grid plate and put on the lid.
- Select Steam Cooking and steam for 10 minutes.
Result:- perfect succulent juicy chicken
For the Rice:-
150g of Long grain and wild rice (approx 75g per person)
300ml of Chicken Stock
- Place the rice into the steam pot (remove the grid)
- Pour the stock into the rice and cover with the lid
- Cook on the rice setting for 18 minutes
Result:- perfectly cooked rice
I slightly cheated and bought some ready made Chow mein sauce which I heated up in a pan for a few minutes and poured over chicken and rice…..so yummy!
Serve with a Fortune Cookie! (For a bit of fun!)
I visited the Springfest Food & Drink Festival at Loch Lomond Shores last week and was blown away by all the different flavours from different countries. More importantly it was great to see some new flavours and ideas being created.
One of the items I picked up was Curry Rock Salt by flavour magic something different. I decided to try it with my kedgeree recipe but adding the curry salt in and seasoning the eggs with the curry salt and WOW, what a taste sensation, it was delicious. I bought other flavours too so I’m now excited to try them out too.
After coming down with the cold over the holidays, I was on a mission not only to eat healthier but to use food as a natural healer, so that means more antioxidants and vegetables. Turmeric has powerful anti-inflammatory effects and is a very strong antioxidant.
2 garlic cloves
2 tbsp olive oil
1 tsp turmeric
1 tsp cumin
1 tsp crushed red pepper
1 onion – chopped
salt & pepper to season
1 pint of vegetable broth
1/2 can of coconut milk
2 tbsp fresh chopped coriander
- Pre-heat you oven to 230 deg C.
- Chop up the cauliflower into small florets/cubes, add in the chopped garlic and oil into a bowl and mix through until all combined.
- Place the cauliflower onto a baking tray and bake for about 25 mins.
- Heat a tbsp oil in a pan and gently fry the onion, add the veg stock and bring to the boil, add in the cauliflower then cover and simmer for about 15 mins.
- Add in the coconut milk and stir through, using a hand blender, blend until smooth.
- Cook your rice separately then once ready add to the soup and mix through.
- Serve in a bowl and garnish with coriander.
This was really tasty and so healthy and filling.
Always seen this but never tried it, really don;t know why as I love every ingredient that’s involved. This recipe was inspired by J.O., after watching him on TV I decided to give it a go and I have to say it was absolutely delicious. It is normally classed as a breakfast item however we decided to have it for dinner, yummy and so tasty and filling.
Makes enough for 2
2 x Smoked Haddock pieces
2 x eggs
2 x Bay Leaves
2 tsp mustard seeds
2 tsp turmeric
Thumb size ginger – chop small pieces or 1 tsp powdered ginger
1 Red Chilli – chopped
4 Spring onions – chopped
Handful coriander – chopped
150ml natural yoghurt
1 tbsp sweet chilli sauce
1 packet of pre cooked wholemeal rice (used this for quickness)
Handful of peas
- Bring large pan of water to boil, place smoked haddock, eggs and bay leaves and simmer for 10 mins.
- Heat up a large fry pan to medium heat and add in mustard seeds, turmeric, ginger, chilli, spring onions, coriander and cook for few mins.
- Add the precooked rice to fry pan, then add in the peas, squeeze lemon juice in and stir to mix through. Cook for 5 mins.
- Remove fish and eggs from pan, remove egg shells and flake fish on a chopping board, the fish should easily come away.
- Mix the yoghurt and sweet chilli in a small bowl and put to side.
- Put the fish into the fry pan and mix through.
- Serve kedgeree onto plates and slice egg in half and place onto of rice to serve. Serve with the yoghurt mix to the side as an option. Yummy!
This is not only lovely and tasty but healthy too…..I know your thinking egg fried rice? healthy? but I have used low fat cooking spray and basmati and quinoa rice!
2 x peppers (colours of your choice)
30g Basmati and Quinoa Rice (I used Tilda..my fav!)
small handful of sweetcorn
few cubes of feta cheese
- Preheat oven to 220 deg and roast peppers for about 25 mins.
- Meanwhile, bring to the boil a pan of water and cook the rice on high simmer for about 25 mins. The last 5 mins add in your sweetcorn to heat through.
- Spray the pan with a little oil and add the eggs, you much constantly stir or it will stick, you want a scrambled effect.
- Drain the rice mixture and add to the egg, mix together heating gently for a few mins. Season with pepper.
- Remove from heat and take our your peppers, stuff the peppers with the mixture and sprinkle on some feta cheese.
Yummy lunch or side dish.
Want to get more veg into your life, eat healthy without compromising on flavour? This little creation ticks all those boxes, lovely little dinner after my workout at the Spin Studio.
Makes 1 serving.
1 x Courgette
50g Brown Rice
70g tin tomatoes
Black Olives – Small Handful (about 5 halved)
1 tbsp Black Olive Tapenade
1 tbsp Olive oil
Squeeze of Lemon Juice
1 tsp garlic
Ground Black Pepper
1 tsp Paprika
1 tsp Basil
Salt to taste
- Pre heat oven to 210 deg.
- Slice Courgette in half and scoop out centre, place on baking tray and bake for 30 mins.
- Meanwhile cook Quinoa and rice as per packet, mix together
- Add in tin tomatoes and mix through, heat gently
- Add in the rest of the ingredients and mix through thoroughly.
- Remove courgette from oven and spoon mixture into the boats…..Serve! Yummy!
Approx calories 241 per serving.
This was inspired from a fellow blogger Ella. I loved the idea of the Turmeric and coconut together, and it really does go, this is a delicious mix of flavours. It is also full of protein and the superfood Kale!
For the rice:-
2 tsp olive oil for cooking
4 Shallots – chopped
2 tsp ginger
150g wholegrain brown rice
1 tsp turmeric
500ml vegetable stock
For the Kale:-
2 large Handfuls of Kale – red and green type
1 tbsp olive oil for cooking
1 tsp garlic
50ml vegetable stock
50ml coconut milk
30g toasted cashew nuts for topping
30g toasted coconut flakes for topping
- Heat a pot over medium-low heat. Add the onion and cook for 4 to 5 minutes, stir in the ginger, cooking for one minute. Next, add in the rice and turmeric, toasting for one minute.
- Measure in the vegetable stock and bring mixture to a boil, reduce to a simmer, cover, and let cook for 35 to 40 minutes, or until the majority of liquid has been absorbed. Remove from heat and allow to sit for 10 minutes.
3. Towards the end of the rice being ready, heat the tablespoon of olive in a large, wide pot. Add in the garlic, cooking for roughly a minute. Add the chopped kale and stir to coat with the garlic. Add in the vegetable stock, cover, and let kale cook for a few minutes, stirring occasionally.
4. Add in the coconut milk and continue to cook kale, roughly 1 more minute more.
5. Add the kale mixture to the rice mixture and stir through.
6. Top with the cashews and coconut and serve.
Coconut Turmeric Rice with Kale
Servings Per Recipe: 2
Amount Per Serving
- Total Fat: 20.6 g
- Saturated Fat: 3.3 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 1098.3 mg
- Total Carbs: 75.1 g
- Dietary Fiber: 4.5 g
- Sugars: 6.4 g
- Protein: 11.1 g