Tuesday, February 16, 2010

Beef Curry

I saw this on the Biggest Loser the other night and thought I would give it a go. Never made one before as I thought they were too "hot" but this one was mild, it had a bit of a kick to it and the kids ate it too. Its good because it doesn't have very many calories at all and has more veggies than alot of other curries out there.

Serves 4 adults or ( 2 adults, 2 small children and some leftovers)

500g rump steak or chuck steak
1 and 1/2 cups pumpkin (butternut is best, but whatever you can find), cut into rough pieces
1 1/2 cups cauliflower (just cut up into pieces)'
1 cup peas (I forgot to add these!)
1/2 onion chopped finely
2 cloves garlic chopped
juice and rind of 1 lemon
1/2 teaspoon pepper
1 teaspoon coriander (ground)
1 teaspoon tumeric
1/2 teaspoon cumin seeds (ground)
olive oil
3 1/2 cups to 1 litre of salt reduced beef stock (salt reduced only so it has less salt therefore better for you) you made only need around 3 cups of it, just see how much you think as you are cooking.

Heat oil in a large saucepan and brown off meat.
Add the onion, garlic and spices and heat for a minute or so.
Add the pumpkin and cauliflower, lemon rind and juice, and the stock.
Stir and let come to the boil then reduce to a simmer.
Simmer for 1 1/2 hours or until meat is tender. Just before serving add in the frozen peas until they are heated.
Serve with basmatti rice (the healthiest rice)

Friday, February 12, 2010

Mexican Style Chicken

This is adapted from a recipe I found in a magazine. They added some rice and red kidney beans, and chicken stock (to cook the rice) I did not. ( I will post a picture when I am on next)

Preheat oven to 180 fan forced or 200 celcius.

Serves 2 adults 2 children (2-3 drumsticks per adult)
Chicken drumsticks
olive oil
jar (around 300 mls) tomato salsa (I used a mild one)
1 capsicum (pepper) sliced
300-400ml tin tomatoes, diced
1/2 red onion diced
2 garlic cloves
1 tsp oregano
1 tsp pepper

Place all ingredients into an oven proof dish and cook for around 50 mins, turning the chicken over half way if you want both sides to be crispy.
I served with what I had which was potatoes but you could serve it with rice (or put the rice in the dish and into the oven).

Was simple to throw together, and very very tasty.