Posts Tagged With: tomato

Mexican Shepherd’s Pie

This pie is  vegetable packed and very tasty.  It took me about an hour from start to finish, which is pretty good considering it was in the oven for 25 minutes!  I’ve adapted this recipe from Michelle Bridges’ 12 Week Body Transformation recipe.

~ 500g (about 1 large) sweet potato, peeled, chopped into chunks around 3cm square (put this on to boil first for the mash)
~ Olive oil
~ 1 onion, finely chopped
~ 2 garlic cloves, crushed/chopped
~ 2 carrots, peeled and diced
~ 1 zucchini, diced
~ 3 celery sticks, diced (I didn’t have any celery so used 1/2 large leek instead, finely chopped)
~ 1 teaspoon ground cumin
~ 1 teaspoon ground coriander
~ Pinch chilli powder/flakes
~ 200g (3.5oz) lean beef mince – you can put more in if you like
~ 1 tin (400g) diced tomatoes
~ ½ tin water
~ 1 can lentils (drained)
~ 1/2 cup finely grated Parmesan or cheddar

Preheat oven to 180C
Boil the diced sweet potato in a small saucepan/pot
Fry onion, garlic, carrots and celery in some oil for about 5 mins in a large pan
Add the zucchini and cook for another few minutes
Add the spices and fry for a few minutes until fragrant
Add the mince, stirring to break up any lumps, until it has cooked through
Stir in the tomato water and simmer, for 10 minutes, stirring occasionally
Add the lentils and simmer for a few further minutes.

Mash the sweet potato with a little milk/butter until smooth
Spoon the meat mixture into an ovenproof dish, (or 4 smaller oven proof dishes).
Spread the sweet potato over the meat mixture, top with cheese
Bake for 20-30 minutes or until golden.

Some other dishes you may like:
~ Quinoa Cauliflower Salad with Pistachios and Cranberries
~ Stuffed Mushrooms
~ Zucchini Slice
~ Cauliflower Rice
~ Banana Coconut Bread
~ Coconut Chia Almond Blueberry Muffins

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Categories: Dinner, Meat, Recipes | Tags: , , , , , , , | 2 Comments

Beetroot Buckwheat Salad

Taken from my current favourite healthy food site, Scandi Foodie (whose photos are far superior to mine) this salad is a great addition to a meal, providing crunchiness, vibrant colour and a unique flavour.

~ 3/4 cup buckwheat (I used a variety that was already toasted and I re-toasted it in a pan for a few minutes)
~ 1 tsp caraway seeds (I didn’t have any of these on hand so just used fennel seeds, which were a bit too strong but still nice)

Toast buckwheat and caraway seeds in a pan for a few minutes until you can smell the caraway

~ 1 med-large beetroot, grated
~ juice of half a lemon
~ drizzle of olive oil
~ salt and pepper

Mix the above in a bowl, add the toasted buckwheat and caraway seeds.
Serve with the rest of your meal.
I served it with Thai Chicken Patties, Broccoli Salad and Tomato Basil Salad

Categories: Dinner, Healthy, Recipes, Salads, Vegetarian | Tags: , , , , , | Leave a comment

Quinoa Cauliflower Salad

This is a cut down version of a Caroline Velik salad I made for Christmas Day which everybody loved.  It can be a little more time consuming than the other salads, but it’s worth it in the end!

Quinoa Cauliflower Salad

~ 1 cup dry quinoa – boiled in salted water for 10 minutes then drained and set aside
~ 1/2 cup brown rice – boiled in salted water for 20 mins, drained
~ 1/2 cup french green lentils – boiled in salted water for 20 mins, drained
~ 1/4 or 1/2 a cauliflower (depending on how much you like cauliflower!)
~ 1 tsp ground coriander
~ 1 tsp ground cumin
~  2 tbsp plain flour
~ olive oil
~ couple of handfuls of pistachios
~ handful of cranberries, soaked in the juice of 1 orange (while prepping the rest of the dish)
~ handful of chopped coriander leaves
~ handful of chopped parsley leaves
~ juice of 1/2 a lemon
~ salt and pepper to taste

Place the cooked quinoa, rice and lentils in a medium sized bowl and set aside.
Cut the cauliflower into small florets and place them in a bowl with the ground coriander, cumin and flour – toss to coat.  Fry in a little olive oil for about 5 minutes until tender but still a little crunchy. Add to the bowl with the quinoa.
Add the pistachios, cranberries and herbs to the bowl and mix thoroughly.
Squeeze the juice of 1/2 a lemon over the top and mix through.  Add olive oil and salt and pepper to taste.

Also served with the steak on the plate is Tomato Basil salad and Watercress Pomegranate salad

Categories: Dinner, Healthy, Recipes, Salads, Vegetarian | Tags: , , , , , , , , , | 8 Comments

Chicken Fajitas, Mexican Corn & Bean Salad

This meal is a culmination of a few recipes that I like.  It took two of us about 40 minutes to prepare and cook this meal – and about 15 minutes to devour it! (serves 2-3)

Chicken Fajitas (Jamie Oliver)
Roast Corn and Bean Salad (Caroline Velik)
Quick Guacamole
Quick Salsa

Roast Corn and Bean Salad

~ 1 cup black (or red kidney) beans, soaked overnight (or one tin rinsed and drained)
~ 1 small red onions, finely sliced
~ 2 limes, juiced
~ 1 orange, juiced
~ 3 sweet corn cobs, grilled on BBQ or hotplate, kernals removed
~ 2 eschalots (or spring onions), thinly sliced
~ Salt and pepper
~ handful smoked or roasted  almonds, roughly chopped
~ 400g punnet mixed heirloom cherry tomatoes
~ 1 avocado, peeled and chopped into large chunks
~ Handful coriander leaves, washed and chopped roughly
~ Handful mint leaves, washed and chopped roughly
~ 2 cloves garlic, finely chopped
~ 1 green chilli, finely chopped
~ olive oil

Place drained beans and corn kernals in a medium sized bowl and set aside.
Place red onion in a small bowl and cover with hot water for 10 minutes. Drain, then marinate in lime and orange juice which you prepare the rest of the meal (can be done for up to an hour.)
Fry eschalots/spring onions in a small pan in a little olive oil until crispy. add to the bowl with the beans and corn.
Drain red onions (which will now be pickled), reserving a little juice for the dressing and add to the bowl with beans and corn.
Add the remaining ingredients to the bowl (almonds, tomatoes, avocado, coriander and mint)

Make a dressing with reserved pickling juice, garlic and chilli.
Whisk in as much olive oil as needed. Season with salt and pepper.
Add to the bowl of salad, mix and serve.

Chicken Fajitas

~ 1 red capsicum – sliced into thin strips1 medium red onion – finely sliced
~ 1 skinless, boneless chicken breast or 2 thighs – sliced into thin strips
~ 1 teaspoon smoked paprika
~ pinch of ground cumin
~ 1/2 lime
~ olive oil
~ freshly ground black pepper

Place the capsicum, onion and chicken into a bowl with the paprika and cumin
Squeeze over the juice of half a lime, drizzle over a lug of olive oil, season with a good pinch of pepper and mix well – marinate for 5 minutes or so
Heat a griddle pan to high, fry the capsicum, onion and chicken for 6 to 8 minutes, until the chicken is golden and cooked through
Keep turning the mixture so they don’t burn

Quick Guacamole

Place the following in a bowl and mash with a fork until it reaches the desired consistency (I like it to be quite smooth but with chunks of avocado)

~ 1 avocado (skin and stone removed)
~ 1/2 red chilli, finely chopped
~ juice of half a lemon
~ salt and pepper
~ 1 tomato, finely chopped
~ 1 garlic clove, finely chopped
~ drizzle of olive oil

Quick Salsa

Place the following in a bowl and mix:

~ 2-3 tomatoes, chopped – some finely and some chunky
~ 1 small bunch of corainder
~ 1 small red chilli, finely chopped
~ drizzle of olive oil
~ juice of half a lime
~ salt and pepper (to your taste)

Serve the fajitas and salad with wraps, grated cheese and some natural yoghurt.

Categories: Dinner, Recipes, Salads | Tags: , , , , , , , , | 1 Comment

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