Vegetarian Chilli Con Carne

Ever since my weekend retreat where I was treated to a vegetarian banquet, I'm been eating vegetarian food or just a lot of vegetables. I've never been a really big meat eater. Mainly because of cost but I still eat it. Nothing gets my taste buds going than the smell of a barbecue with a steak or sausages cooking and I love chicken and fish. I used to be a full on vegetarian in my late 20's and really enjoyed the different vegetarian products. There are so many available in the stores now but I really enjoy just being able to make humble vegetables into something really tasty.

It's hardly the weather for Chilli Con Carne here in Australia with the warmer weather upon us, but this chilli is a good one to have on in the slow cooker and good dipped with tortilla chips and a side of guacamole and sour cream/Greek yoghurt. You could also have it on a baked potato or wrapped in tortillas, sprinkled with cheese and baked until golden.

Combine all ingredients in a saucepan or slow cooker and simmer until sweet potato is soft.

Mash until the desired consistency.

Mix in a can of drained and rinsed red kidney beans.

Serve with sour cream or Greek yoghurt and/or guacamole, rice or tortilla chips.

Vegetarian Chilli Con Carne

• 1 sweet potato, peeled and chopped
• 1 onion, diced
• 2 cloves garlic, chopped finely
• 1 red capsicum (bell pepper), de-seeded and chopped
• any leftover tomatoes from the fridge (chopped)
• 1/2 long sweet chilli, diced (or 1 tbs chilli in a tube or dried chilli powder to taste)
• 1 can diced tomatoes
• 1 tbs dried cumin
• 1 tbs dried coriander
• 1 tbs sweet paprika
• 1 cup vegetable stock
• salt and pepper
• 1 can red kidney beans, drained and rinsed

1. Combine all ingredients except red kidney beans and simmer until sweet potato is soft.
2. Mash until desired consistency.
3. Add red kidney beans and warm through.
4. Serve with sour cream/Greek yoghurt, tortilla chips, rice and/or guacamole.

Vegetarian Chilli Con Carne

Ever since my weekend retreat where I was treated to a vegetarian banquet, I’m been eating vegetarian food or just a lot of vegetables. I’ve never been a really big meat eater. Mainly because of cost but I still eat it. Nothing gets my taste buds going than the smell of a barbecue with a steak or sausages cooking and I love chicken and fish. I used to be a full on vegetarian in my late 20’s and really enjoyed the different vegetarian products. There are so many available in the stores now but I really enjoy just being able to make humble vegetables into something really tasty.

It’s hardly the weather for Chilli Con Carne here in Australia with the warmer weather upon us, but this chilli is a good one to have on in the slow cooker and good dipped with tortilla chips and a side of guacamole and sour cream/Greek yoghurt. You could also have it on a baked http://theciviccommons.com/user/brobby-paulsen potato or wrapped in tortillas, sprinkled with cheese and baked until golden.

Combine all ingredients in a saucepan or slow cooker and simmer until sweet potato is soft.

Mash until the desired consistency.

Mix in a can of drained and rinsed red kidney beans.

Serve with sour cream or Greek yoghurt and/or guacamole, rice or tortilla chips.

Vegetarian Chilli Con Carne

• 1 sweet potato, peeled and chopped
• 1 onion, diced
• 2 cloves garlic, chopped finely
• 1 red capsicum (bell pepper), de-seeded and chopped
• any leftover tomatoes from the fridge (chopped)
• 1/2 long sweet chilli, diced (or 1 tbs chilli in a tube or dried chilli powder to taste)
• 1 can diced tomatoes
• 1 tbs dried cumin
• 1 tbs dried coriander
• 1 tbs sweet paprika
• 1 cup vegetable stock
• salt and pepper
• 1 can red kidney beans, drained and rinsed

1. Combine all ingredients except red kidney beans and simmer until sweet potato is soft.
2. Mash until desired consistency.
3. Add red kidney beans and warm through.
4. Serve with sour cream/Greek yoghurt, tortilla chips, rice and/or guacamole.

Mini Spinach & Ricotta Quiches

We were invited to a Christening yesterday. I hadn't been to one in ages. Now that my children are turning 8 and 6 this year, I don't have too much to do with babies as most of my friends have children the same age, except this one who had a baby earlier this year, her fourth. What a trooper she is. A wonderful cake maker, mother, wife and friend. I thought I'd take something and using what I had on hand, I whipped up these mini spinach and ricotta quiches.

I love having frozen puff pastry on hand because you can whip up anything for a party with that and just about anything else you've got lurking in the fridge or pantry.

A couple of fridge and freezer staples and you've got the making of a quick party snack or a luscious lunch time treat or family dinner tart.

I love the way a quiche comes out of the oven all puffed up. I think I'll be making these again. Low in calories but high in flavour and taste.

Mini Spinach & Ricotta Quiches

• 1 sheet frozen reduced fat puff pastry, thawed
• 1 egg
• 1 tbs low fat ricotta cheese
• 1/4 cup skim milk
• 2 tbs chopped, cooked spinach (I used 1 small block of frozen spinach)
• 1 tsp crushed garlic
• salt & pepper
• 2 tbs grated cheese
• oil spray for pan

1. Prepare pan by spraying well with oil spray.
2. Cut out pastry rounds from thawed pastry. (One sheet of pastry yielded 9 mini quiches.)
3. Beat egg and add, ricotta, skim milk, spinach, garlic and salt & pepper. Mix well.
4. Place tablespoons of mixture into prepared pastry cases and top with grated cheese.
5. Bake in a 180 deg C oven (approx 350 deg F) for approx 15 mins or until golden brown and pastry is cooked.

And if you're in the Brisbane area and ever in need of that hard to find cake tin, my dear friend will most likely have it available to hire or she might even find the time to make it for you at a great price. She's an excellent cake maker.

Brisbane Cake Tin Hire

Website:  Brisbane Cake Tin Hire
Email:  caketins@gmail.com

Mini Spinach & Ricotta Quiches

We were invited to a Christening yesterday. I hadn’t been to one in ages. Now that my children are turning 8 and 6 this year, I don’t have too much to do with babies as most of my friends have children the same age, except this one who had a baby earlier this year, her fourth. What a trooper she is. A wonderful cake maker, mother, wife and friend. I thought I’d take something and using what I had on hand, I whipped up these mini spinach and ricotta quiches.

I love having frozen puff pastry on hand because you can whip up anything for a party with that and just about anything else you’ve got lurking in the fridge or pantry.

A couple of fridge and freezer staples and you’ve got the making of a quick party snack or a luscious lunch time treat or family dinner tart.

I love the way a quiche comes out of the oven all puffed up. I think I’ll be making these again. Low in calories but high in flavour and taste.

Mini Spinach

http://www.thermolife.com/forum/members/flexis/

& Ricotta Quiches

• 1 sheet frozen reduced fat puff pastry, thawed
• 1 egg
• 1 tbs low fat ricotta cheese
• 1/4 cup skim milk
• 2 tbs chopped, cooked spinach (I used 1 small block of frozen spinach)
• 1 tsp crushed garlic
• salt & pepper
• 2 tbs grated cheese
• oil spray for pan

1. Prepare pan by spraying well with oil spray.
2. Cut out pastry rounds from thawed pastry. (One sheet of pastry yielded 9 mini quiches.)
3. Beat egg and add, ricotta, skim milk, spinach, garlic and salt & pepper. Mix well.
4. Place tablespoons of mixture into prepared pastry cases and top with grated cheese.
5. Bake in a 180 deg C oven (approx 350 deg F) for approx 15 mins or until golden brown and pastry is cooked.

And if you’re in the Brisbane area and ever in need of that hard to find cake tin, my dear friend will most likely have it available to hire or she might even find the time to make it for you at a great price. She’s an excellent cake maker.

Brisbane Cake Tin Hire

Website:  Brisbane Cake Tin Hire
Email:  caketins@gmail.com

Fish Biryani with Cashews

The Italians have risotto. The Chinese have fried rice. The Spanish have paella and many other countries enjoy what's known as pilaf. The Indians call it biryani but whatever you call it, rice mixed with a protein and herbs and spices and other bits and pieces is a really easy meal to put together and is delicious. Making a biryani with basmati rice, I believe, makes it taste all the better too.

Some people might feel a little daunted by the ingredients and number of ingredients in Indian food but it needn't be daunting. I love an authentic Indian dish and used to have jars and jars of spices and grind them up but I was the only one in the house who enjoyed it so don't bother much anymore. I always have ground cumin and coriander on hand for any number of dishes. If you have those two, ground turmeric, garlic and ginger (crushed or powder) and chilli powder, you've got the basic spices for Indian food. Even a half decent curry powder will add a nice flavour to dishes.  This dish was ready in about 15 minutes because I already had the rice cooked and pulled it from the freezer.

I served this dish with low fat yoghurt flavoured with mango chutney. Mango chutney is such a good staple to have in the pantry/fridge. It lasts for just about forever and it adds such a lovely flavour to so many dishes (just think any that needs a sweet and spicy boost). You can add a no fat yoghurt to it for a light dip to serve with crudite or cream cheese for a nice spread for sandwiches. Such a versatile ingredient and not very expensive. I roughly calculated about 400 calories in this serving but it was huge. You could halve it again and serve with a salad for a light lunch or walk for an hour, like I did, to justify such a big serve. (I'll do anything for more food!) You could also leave out the cashews or use spray oil on the pan for a lighter version.

Fish Biryani with Cashews

• 1 fish fillet, chopped
• 2 cups basmati rice, cooked
• 1 tomato, chopped
• 1 onion, diced
• 1 tbs extra virgin olive oil
• 2 tsp garlic, crushed
• 1/2 cup stock
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp curry powder
• 1/2 cup raw cashews

1. Fry onion in olive oil until just soft.
2. Add spices and fry until they become aromatic. Add tomatoes.
3. Add fish and fry for approx 2 minutes.
4. Add stock, rice and cashews and heat through. Once completely warmed through, check that fish is cooked and serve
5. Serve with fresh coriander, yoghurt and mango chutney and chopped cucumber, if desired.
6. Suitable to have with any other cooked meat and/or nuts.

Fish Biryani with Cashews

 

The Italians have risotto. The Chinese have fried rice. The Spanish have paella and many other countries enjoy what’s known as pilaf. The Indians call it biryani but whatever you call it, rice mixed with a protein and herbs and spices and other bits and pieces is a really easy meal to put together and is delicious. Making a biryani with basmati rice, I believe, makes it taste all the better too.

 

Some people might feel a little daunted by the ingredients and number of ingredients in Indian food but it needn’t be daunting. I love an authentic Indian dish and used to have jars and jars of spices and grind them up but I was the only one in the house who enjoyed it so don’t bother much anymore. I always have ground cumin and coriander on hand for any number of dishes. If you have those two, ground turmeric, garlic and ginger (crushed or powder) and chilli powder, you’ve got the basic spices for Indian food. Even a half decent curry powder will add a nice flavour to dishes.  This dish was ready in about 15 minutes because I already had the rice cooked and pulled it from the freezer.

 

I served this dish with low fat yoghurt flavoured with mango chutney. Mango chutney is such a good staple to have in the pantry/fridge. It lasts for just

http://www.f4uschampionship.com/users/6076438

about forever and it adds such a lovely flavour to so many dishes (just think any that needs a sweet and spicy boost). You can add a no fat yoghurt to it for a light dip to serve with crudite or cream cheese for a nice spread for sandwiches. Such a versatile ingredient and not very expensive. I roughly calculated about 400 calories in this serving but it was huge. You could halve it again and serve with a salad for a light lunch or walk for an hour, like I did, to justify such a big serve. (I’ll do anything for more food!) You could also leave out the cashews or use spray oil on the pan for a lighter version.

Fish Biryani with Cashews

• 1 fish fillet, chopped
• 2 cups basmati rice, cooked
• 1 tomato, chopped
• 1 onion, diced
• 1 tbs extra virgin olive oil
• 2 tsp garlic, crushed
• 1/2 cup stock
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp curry powder
• 1/2 cup raw cashews

1. Fry onion in olive oil until just soft.
2. Add spices and fry until they become aromatic. Add tomatoes.
3. Add fish and fry for approx 2 minutes.
4. Add stock, rice and cashews and heat through. Once completely warmed through, check that fish is cooked and serve
5. Serve with fresh coriander, yoghurt and mango chutney and chopped cucumber, if desired.
6. Suitable to have with any other cooked meat and/or nuts.

 

No Fat Banana Cake (by accident)

I just googled "Banana Cake" and there were nearly 22,000,000 results. I know everyone has their banana cake/bread recipe which is the best and I've already blogged twice about the humble banana cake with my Chocolate Banana Cake and the Iced Banana & Walnut Loaf. But remember the health kick I mentioned the other day? Well, I still love to bake and eat cake but I really wanted to create something as simple as a banana cake but without much fat.

I found a recipe on Calorie King which boasted only 197 calories per slice and I thought, that'll do, even though it used a low calorie margarine, I decided to use butter instead. So, I melted the butter in the microwave, mixed the cake and tried it and it was okay, except ever so slightly rubbery. It wasn't until the next day that I went to reheat something in the microwave and I saw the butter! So, this banana cake has NO fat in it whatsoever and it tasted fine. According to my calculations, the number of calories per slice is now about 130. Bonus!

This is a great cake to wrap individually and pop in the freezer and if I'm out and about, I just grab a slice from the freezer on the way out so I won't be tempted to buy a nice piece of cake with coffee. This recipe would probably work well as a muffin and I might be tempted to add a tablespoon of chopped walnuts or something for an extra bit of protein.

No Fat Banana Cake
(based on Quick Banana Cake recipe on www.calorieking.com.au)

• 1 1/2 cup self-raising flour, sifted
• 1/2 cup caster sugar
• 2 ripe bananas, mashed
• 1/2 cup lowfat milk
• 2 eggs

1. Preheat oven to 180°C.
2. Beat eggs and add sugar, mashed banana, milk and self raising flour. DO NOT OVERMIX.
3. Pour mixture into a 10cm x 20cm loaf tin that has been sprayed with oil spray. Bake in a moderate oven (180°C) for 25 to 30 minutes.
4. Cool in tin for 5 minutes. Turn out onto a wire rack to cool completely.
5. To be cut in 12 slices. Suitable to freeze.

No Fat Banana Cake (by accident)

I just googled “Banana Cake” and there were nearly 22,000,000 results. I know everyone has their banana cake/bread recipe which is the best and I’ve already blogged twice about the humble banana cake with my Chocolate Banana Cake and the Iced Banana & Walnut Loaf. But remember the health kick I mentioned the other day? Well, I still love to bake and eat cake but I really wanted to create something as simple as a banana cake but without much fat.

I found a recipe on Calorie King which boasted only 197 calories per slice and I thought, that’ll do, even though it used a low calorie margarine, I decided to use butter instead. So, I melted the butter in the microwave, mixed the cake and tried it and it was okay, except ever so slightly rubbery. It wasn’t until the next day that I went to reheat something in the microwave and I saw the butter! So, this banana cake has NO fat in it whatsoever and it tasted fine. According to my calculations, the number of calories per slice is now about https://jetsnation.ca/account/ 130. Bonus!

This is a great cake to wrap individually and pop in the freezer and if I’m out and about, I just grab a slice from the freezer on the way out so I won’t be tempted to buy a nice piece of cake with coffee. This recipe would probably work well as a muffin and I might be tempted to add a tablespoon of chopped walnuts or something for an extra bit of protein.

No Fat Banana Cake
(based on Quick Banana Cake recipe on www.calorieking.com.au)

• 1 1/2 cup self-raising flour, sifted
• 1/2 cup caster sugar
• 2 ripe bananas, mashed
• 1/2 cup lowfat milk
• 2 eggs

1. Preheat oven to 180°C.
2. Beat eggs and add sugar, mashed banana, milk and self raising flour. DO NOT OVERMIX.
3. Pour mixture into a 10cm x 20cm loaf tin that has been sprayed with oil spray. Bake in a moderate oven (180°C) for 25 to 30 minutes.
4. Cool in tin for 5 minutes. Turn out onto a wire rack to cool completely.
5. To be cut in 12 slices. Suitable to freeze.

Crunchy cashew coated fish

You might very well be asking "what's happened to the recipes on Domesblissity?" "Has Anne lost her marbles?" Where's the fully loaded, high carb, high fat, high sugar laden treats she used to make? Well folks, those days are over, kinda. I've been going to the gym for about 6 weeks now and in order for this to work, I really do have to watch my calorie intake and both fat and carbohydrates, but I'm not letting it consume me (I say as I prepare my post for Choc Lava Cake for Friday!) I don't want to skimp on taste but I do want to come up with lower calorie recipes so I hope you stick around. Taste won't be compromised on this blog my friends!

I came across this recipe over at the Calorie King web site. For only 167 calories per serve, I was hooked. You can use any type of firm white fish fillet and cashews or almonds. I've got a full plethora of nuts in my pantry at the moment. They're a good way to curb the hunger pangs in the afternoon. That's my worst time. But not too many. They're high in fat. (Listen to me! I'm no expert at all in dietary advice. It's just what I've read.)



For your information:

20 raw cashews = 175 calories
20 raw almonds = 144 calories
10 raw macadamias = 250 calories
20 raw walnut halves = 243 calories

Crunchy Cashew Coated Fish

• 4 white fish fillets
• 1 Tbsp lemon juice
• 2 Tbsp olive oil
• 1 Tbsp wholegrain mustard
• 1/2 cup finely chopped almonds or cashew nuts
• 1/2 cup finely chopped fresh basil

1. Combine lemon juice, oil and mustard in a jar. Shake well. Brush both sides of the fish with the mixture. (I used the Gourmet Garden tube of basil and added it to this mixture.)
2. Combine nuts and basil on a large plate. Coat both sides of the fish fillets.
3. Place fish in a single layer on an oiled baking dish. Cook for 10 - 15 minutes at 190°C. Serve with steamed vegetables and oven-cooked jacket potatoes, if desired.

This was really delicious and one I'll do again. (I had the Chocolate Lava Cake for dessert and I am definitely on the look out for a low calorie version of this!)

Crunchy cashew coated fish

You might very well be asking “what’s happened to the recipes on Domesblissity?” “Has Anne lost her marbles?” Where’s the fully loaded, high carb, high fat, high sugar laden treats she used to make? Well folks, those days are over, kinda. I’ve been going to the gym for about 6 weeks now and in order for this to work, I really do have to watch my calorie intake and both fat and carbohydrates, but I’m not letting it consume me (I say as I prepare my post for Choc Lava Cake for Friday!) I don’t want to skimp on taste but I do want to come up with lower calorie recipes so I hope you stick around. Taste won’t be compromised on this blog my friends!

I came across this recipe over at the Calorie King web site. For only 167 calories per serve, I was hooked. You can use any type of firm white fish fillet and cashews or almonds. I’ve got a full plethora of nuts in my pantry at the moment. They’re a good way to curb the hunger pangs in the afternoon. That’s my worst time. But not too many. They’re high in fat. (Listen to me! I’m no expert at all in dietary advice. It’s just what I’ve read.)

For your information:

20 raw cashews = 175 calories
20 raw almonds = 144 calories
10 raw macadamias = 250 calories
20 raw walnut halves = 243 calories

Crunchy Cashew Coated Fish

• 4 white fish fillets
• 1 Tbsp lemon juice
• 2 Tbsp olive oil
• 1 Tbsp wholegrain mustard
• 1/2 cup finely chopped almonds or cashew nuts
• 1/2 cup finely chopped fresh basil

1. Combine lemon juice, oil and mustard in a jar. Shake well. Brush both sides of the fish with the mixture. (I used the Gourmet Garden tube of basil and added it to this mixture.)
2. Combine nuts and basil on a large plate. Coat both sides of the fish fillets.
3. Place fish in a single layer on an oiled baking dish. Cook for 10 – 15 minutes at 190°C. Serve with steamed vegetables and oven-cooked jacket potatoes, if desired.

This was really delicious and one I’ll do again. (I had the Chocolate Lava Cake for dessert and I am definitely on the look out for a low calorie version of this!)