I’ve got this recipe from the guys @ sortedfood.com. This is a really simple and super tasty recipe everyone can make! It is done in minutes, this requires NO TIME at all. So the only thing that’s left here for me to say: TRY THIS NOW! 😀
- ± 150 gr of basmati rice
- Chicken stock cube
- pinch of turmeric
- 1 onion
- 1 clove of garlic
- 1 red pepper
- 1 green pepper
- shot of oil
- 1 big chicken breast
- 1 tbsp of paprika powder
- 1 packet of coriander, chopped
- 2 bananas
- bring a pan of salted water up to the boil and crumble in the stock and turmeric.
- pour in the rice and simmer until the rice is just cooked, then drain and leave to dry out for a few minutes if you have the time.
- cut the chicken into bite size pieces
- fry the chicken in a large pan where you can fit all the ingredients in with a shot of oil
- peel and dice the onion, crush the garlic and cut the pepper up pretty small.
- add them all in to the pan when the chicken is almost cooked and fry until softened.
- add the paprika.
- peel the bananas and cut them into diagonal slices.
- add the drained rice and herbs to the onion and pepper pan with the chicken, then stir well over the heat until it’s hot, taking care not to mash up the rice too much.
- add the banana right at the end so it can warm through.
Allright, time for some new recipes! This is one I tried the other day because I was really hungry, didn’t feel like going to a big supermarket (because it’s a long walk and there was a small one just around the corner) and was craving for some mango! So I went to the small supermarket and bought everything, started cooking and the rice salad turned out to be really, really, REALLY good!!! Try this one!
- 2 chicken breasts, cut into small chunks
- 1 avocado, peeled and cut into 1 cm cubes
- 1 mango, peeled and cut into 1 cm cubes
- 1 large carrot, peeled and finely sliced
- 1 packet (6 or 7) of baby corn, finely sliced
- 1 clove of garlic, peeled, finely chopped
- 1 chili, deseeded and finely sliced
- 150 gr basmati rice
- 1/2 lemon
- 1 small bunch of coriander, finely chopped
- 1 teaspoon of sesame oil
- 2 tablespoons of soy sauce
- 1 tablespoon of sugar
- sunflower or peanut oil
- Boil the rice, then drain it and rinse it with cold water
- In a large, high edged pan or pot; heat up some oil and fry the chicken
- When the chicken is almost cooked, add the carrot, baby corn, chili and garlic. Fry this for another 5 minutes stirring occasionally, so the vegetables can soften a little bit.
- Add the rice and let it warm up a little bit, not too much!
- Take the pan off the heat, then add the mango, avocado, sugar, coriander,sesame oil and soy sauce. Squeeze in the juice of the lemon
- Mix everything and serve!
I love chili! It’s easy, besides from the fact that it has to cook a while… I usually make this with a very simple ingredient list, but if you want you can add some extra veggies, which I usually do.
Also, everybody thinks of chili as something spicy, and of course it often is… But when I make chili for other people, some of them don’t like it too spicy, but whoever said chili HAS to be firing hot…
So here it is, my recipe for chili con carne! Enjoy!
- 500 gr minced beef (PURE beef!! you add the flavor with your spice mix!)
- 1 can of red kidney beans (you can use dried beans if you want, but this is much easier and less time consuming)
- 2 small red onions, finely chopped
- 1 carrot, finely chopped
- 2 sticks of celery, finely chopped
Try to have equal amount of carrot and celery, onion can be a bit more
- 3 cloves of garlic, finely chopped
- 1 red bell pepper, diced
- 1 green pepper, diced
- chili to taste, finely chopped, deseeded if you don’t want it too hot
- 1 can of chopped tomatoes
- 1 small can of tomato puree
- 1 stock cube, preferably beef but use which ever you want)
- optional: 1 can of corn (I do this from time to time, but I usually don’t)
The spice mix
- 1 big teaspoon of coriander seeds (so it’s about 1 normal teaspoon of powder)
- 1 big teaspoon of cumin (so it’s about 1 normal teaspoon of powder)
- 1 teaspoon (or just to taste if you don’t want it too spicy) of chili powder
- 1 heaped teaspoon of smoked paprika (you can use normal paprika if you don’t have the smoked one, but it’s worth getting at a Spanish deli!)
U can serve this dish, like I do, with rice. You could also use nachos, quinoa, …
- Use a pestle and mortar to make the spice mix. Make sure the seeds are ground properly
- Open the can of beans and drain the liquid into another bowl
- Heat up some oil in a large casserole-type pan and fry the onion, garlic, carrot and celery.
- Add the minced beef. Break it up using a spatula or a fork or whatever you want.
- After 10 minutes of cooking the meat, once it’s done, add the bell peppers, chilli, spice mix, stock cube, can of tomatoes, tomato puree, bean liquid
- Stir well and bring to the boil, then let it simmer for 35 – 45 minutes with the lid on top(If the chili becomes to dry to your liking, just add some water)
- At the last minute, add the beans and leave to rest for about 5 minutes.
- Serve! (If you are making it not too spicy, put some tabasco, chili- or cayenne powder, … on the table so the people who like it spicier can adjust theirs)
TIP: If you have leftovers the day after it’s going to be less runny. The leftovers are good by themselves, but they can be a hell of a tasty lunch or even dinner if you put it between a wrap…
Alright, it’s about time I wrote another post! It’s been a while since my last one!
I’ve got a load of good reactions about my healthy pancakes! A lot of people tried them, which is essentially why I write this blog… So keep up the good work!! 😀
My next recipe is, once again, another one of Jamie’s repertoire. (you’ll probably see a lot of them passing by, but I assure you, they will always be awesome and not too hard to try out for yourself!) He is my idol after all.
This one is actually my first real recipe I ever tried!
It scored bigtime! The whole family loved this one, especially the rice!
So try this one out for sure! I guarantee you, and whoever you cook this for, will love it!
- 2 bunches of fresh coriander, leaves and stalks separated
- 2 thumb-size pieces of ginger, peeled
- 4 normal cloves of garlic, peeled (3 if they are big)
- 2 chillies, seeds removed
- 2 teaspoons of sesame oil
- 6 tablespoons of soy sauce
- 2 limes, zest and juice (make sure there is enough juice coming out of them, use a 3rd if not)
- 1 tin of coconut milk (400 ml)
Sea bass and rice
- 400 gr of rice (preferable basmati)
- 4 filets of Sea bass (or 8 if they’re small), alternative would be red mullet
- Sugar snaps, I would say anywhere between 250 and 500 gr, whichever you prefer
- 1 small bunch of spring onions, finely sliced
- 1 or 2 red chillies, seeds removed and finely sliced
- optional: 1 lime quartered
- Preheat the oven at 200 degrees celsius
- Cook the rice in salted boiling water until it’s just undercooked. This is probably the hardest step in the entire recipe, because the rice has to be just undercooked!
- Use a food processor or blender and mix up following ingredients: coriander stalks, half of the leaves, ginger, garlic, chillies, sesame oil, soy sauce, lime zest & juice and coconut milk. This will make an awesome smelling paste!
- Drain your rice and scoop it into a high-sided roasting tray
- Pour in the Thai paste and mix well with the rice. Once mixed, shake it out flat
- Lay the filets of fish on top, skin side up and scatter over the sugar snaps
- Tightly cover the dish with tinfoil and put in the preheated oven for 15-20 minutes
- Remove the foil and sprinkle over the rest of the coriander leaves, the spring onions and chillies