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anyone suggest a meal
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that has no meat only sea food and vegetables which is good for dieting in the evening and really fills you up?
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I make a "chowder" type soup which is basically: celery (whole bunch, chopped fine), gently cooked in 500ml nice fish/chicken stock for 50 mins. Then add bunch spring onion (also finely chopped), 250ml double cream, bring to boil for a couple minutes. Then add 500g white fish (cod or haddock or similar) chopped into 1/2 inch pieces. Bring back to boil for 1 to 2 mins only. Serves 3/4 (depending how greedy! Delicious and, in spite of the cream, very low calorie and filling.
Here's one...
Butternut Squash Tagine
2tbs Olive Oil
2 Onions, thinly sliced
2tsp Ground Cumin
2tsp Ground Coriander
2 Cloves garlic, finely sliced
3tbs Harissa
1 Small Butternut Squash, peeled and cut into cubes
4 Carrots, cut into chunks
75g Dried Apricots
600ml Vegetable Stock
400g Can Chickpeas, drained and rinsed (optional)
Bunch Flat Leaf Parsley, chopped
Bunch Coriander, chopped
Heat the oil in a pan and gently cook the onion until soft. Add the ground spices and garlic and continue cooking for two minutes. Add harissa paste and cook for further 4 minutes.
Add the squash and carrots and coat in spice and onion mixture cook, for ten minutes turning frequently.
Pour over stock, add apricots and bring to a gentle simmer. Cook over a low heat for 30 minutes until vegetables are tender.
Remove from heat and sprinkle with chopped parsley before serving.
• To make a meat version fry off chicken or lamb and add half vegetable stew after stock and apricots have been added, continue as above.
Left over tagine can be pureed with vegetable stock to make a spicy soup.
Butternut Squash Tagine
2tbs Olive Oil
2 Onions, thinly sliced
2tsp Ground Cumin
2tsp Ground Coriander
2 Cloves garlic, finely sliced
3tbs Harissa
1 Small Butternut Squash, peeled and cut into cubes
4 Carrots, cut into chunks
75g Dried Apricots
600ml Vegetable Stock
400g Can Chickpeas, drained and rinsed (optional)
Bunch Flat Leaf Parsley, chopped
Bunch Coriander, chopped
Heat the oil in a pan and gently cook the onion until soft. Add the ground spices and garlic and continue cooking for two minutes. Add harissa paste and cook for further 4 minutes.
Add the squash and carrots and coat in spice and onion mixture cook, for ten minutes turning frequently.
Pour over stock, add apricots and bring to a gentle simmer. Cook over a low heat for 30 minutes until vegetables are tender.
Remove from heat and sprinkle with chopped parsley before serving.
• To make a meat version fry off chicken or lamb and add half vegetable stew after stock and apricots have been added, continue as above.
Left over tagine can be pureed with vegetable stock to make a spicy soup.
Here's a versatiled curry that can have potatoes or cauliflower added, any veg really. Serve with rice and/or a dhal.
Cumin Mushrooms & Spinach
2tbs Vegetable oil/Ghee
2 Onions, chopped
1tbs Cumin Seeds
3-4 Cloves Garlic, rushed
1 Green Chilli or more if you like it spicy
1tsp Salt
2 ½ tsp Garam Masala
2tsp Turmeric
2-3tsp Tomato Puree
½ Tin chopped toms
1” Grated Root Ginger
Fresh Coriander
400g Mushrooms, cut into bite size pieces
250g Spinach
Heat oil in a frying pan, add onion and cook until lightly browned add garlic and chilli followed by all of dry ingredients one by one, stirring a few times between each addition.
Add mushrooms and fry for a couple of minutes.
Stir around and add puree, tomatoes and root ginger.
Stir around for a minute or two.
Add boiling water to not quite cover ingredients & simmer until the sauce has thickened, add the spinach and cook until wilted.
When ready to serve add a handful of chopped fresh coriander.
Cumin Mushrooms & Spinach
2tbs Vegetable oil/Ghee
2 Onions, chopped
1tbs Cumin Seeds
3-4 Cloves Garlic, rushed
1 Green Chilli or more if you like it spicy
1tsp Salt
2 ½ tsp Garam Masala
2tsp Turmeric
2-3tsp Tomato Puree
½ Tin chopped toms
1” Grated Root Ginger
Fresh Coriander
400g Mushrooms, cut into bite size pieces
250g Spinach
Heat oil in a frying pan, add onion and cook until lightly browned add garlic and chilli followed by all of dry ingredients one by one, stirring a few times between each addition.
Add mushrooms and fry for a couple of minutes.
Stir around and add puree, tomatoes and root ginger.
Stir around for a minute or two.
Add boiling water to not quite cover ingredients & simmer until the sauce has thickened, add the spinach and cook until wilted.
When ready to serve add a handful of chopped fresh coriander.
1 packet of the fish pie mix from the supermarket.
tub of full fat cream fraiche
butter or olive oil
teaspoon Dijon or wholegrain mustard
1/2 teaspoon marigold Swiss bouillon powder
fresh ground pepper to taste
half a large cauliflower-broken into small florets
First-put on a pan of water to boil-add the cauli florets,and simmer until tender. Drain,add a bit of butter and season to taste. Mash with a potato masher,or puree with a hand blender. Add a bit of cream if a creamier consistency is wanted.
Heat some butter or olive oil in a frying pan. Add the fish pie mix-season and stir gently until the fish looks almost all opaque. Add the Dijon mustard,and 2-3 tablespoons of the cream fraiche. Heat gently while stirring. Serve immediately with/on the cauli mash...upside down fish pie-no oven required.
;-)
This is very low carb...and yummy.
tub of full fat cream fraiche
butter or olive oil
teaspoon Dijon or wholegrain mustard
1/2 teaspoon marigold Swiss bouillon powder
fresh ground pepper to taste
half a large cauliflower-broken into small florets
First-put on a pan of water to boil-add the cauli florets,and simmer until tender. Drain,add a bit of butter and season to taste. Mash with a potato masher,or puree with a hand blender. Add a bit of cream if a creamier consistency is wanted.
Heat some butter or olive oil in a frying pan. Add the fish pie mix-season and stir gently until the fish looks almost all opaque. Add the Dijon mustard,and 2-3 tablespoons of the cream fraiche. Heat gently while stirring. Serve immediately with/on the cauli mash...upside down fish pie-no oven required.
;-)
This is very low carb...and yummy.
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