Chilli Sin Carne – A Healthy and Fast One-Pot Vegetarian Recipe

This vegetarian one pot Chilli Sin Carne recipe from the Feel Good Food cookbook is fast, easy and healthy, making it the perfect midweek dinner. The majority of ingredients you can keep in the pantry so little planning ahead is needed.

It’s a cheap, low-fat, high-fibre and delicious dish. And it freezes well. The following serves four generously if you adhere to the suggested changes regarding the tomatoes and capsicum. It also works well without the guacamole if you’re wanting to keep it low fuss.

You will need:

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, crushed
  • 1 tbs tomato paste
  • 1 small red chilli, seeds removed, finely chopped
  • 1/2 teaspoon chilli flakes
  • 1 red capsicum, seeds removed, finely chopped (we throw an extra green capsicum in to up the veg intake)
  • 1 tsp ground cumin
  • 1 tsp sweet smoked paprika (pimenton)
  • 1 tsp thyme leaves
  • 2 x 400g can chopped tomatoes (the original recipe calls for one can but we prefer two)
  • 2 tsp Worcestershire sauce
  • 400g can red kidney beans, rinsed, drained
  • 400g can lentils, rinsed, drained
  • Steamed brown rice, low fat thick Greek style yoghurt, guacamole and coriander leaves, to serve

View the full recipe.

Thanks to Paige for sharing this with me.

Lentil and Tomato Bolognese – A Simple and Satisfying Vegetarian Recipe

A variation on the traditional meat-based bolognese, this vegetarian recipe from Feel Good Food uses lentils and it’s delicious. The recipe suggests super healthy pasta but you could use any type of pasta. It’s quick, easy, healthy and filling. Make a big batch – the leftovers are great for freezing, serving over rice or mopping up with crusty bread. Kids love it too. The following serves 4 and you will need:

  • 2 tbs olive oil
  • 1 onion, finely chopped
  • 1 celery stalk, finely chopped
  • 2 garlic cloves, finely chopped
  • 400g cherry tomatoes, halved
  • 400g can crushed tomatoes
  • 400g can lentils, rinsed, drained
  • 1/2 cup (130g) sundried tomato pesto
  • 400g wholemeal or spelt long pasta
  • Fresh basil leaves and shaved parmesan to serve

View the full recipe.

Greek Fisherman’s Soup – A Hearty, Simple and Restorative Recipe

Adapted from the Vefa’s Kitchen cookbook (aka ‘The bible of authentic Greek cooking’), this Greek Fisherman’s Soup has a short ingredient list but bubbles away for hours so extracts maximum flavour. After an indulgent and not so healthy few days over Christmas, my husband cooked this for us last night and as always, it left me feeling nourished and happy. It also uses the whole fish so is a more responsible and cost effective way to buy seafood. This serves 4 and you will need:

  • 1 kg whole fish, scaled and cleaned (we use snapper)
  • 250g brown onions, thinly sliced
  • 500g tomatoes, thinly sliced
  • 2 large potatoes, peeled and chopped into cubes
  • Large handful of parsley, finely chopped, including stalks
  • 5 tablespoons olive oil
  • Salt and pepper to taste

View the full recipe.

Salmon, Orange and Chickpea Salad Recipe – Quick and Healthy

I’ve made this many times both as a main and a side. It’s from an old Jill Dupleix cookbook ‘Lighten Up‘ which houses many excellent and simple recipes. A few deviations I’ve often made to the recipe below: (1) substituting salmon for pan fried haloumi or poached chicken; (2) adding shaved fennel; and (3) using baby spinach instead of rocket or a mixture of both. You can play around with the citrus quantity as well. I prefer it quite zesty. It serves 4 and you will need:

  • 600g salmon fillet, skin on
  • sea salt and pepper
  • 1 orange
  • 1 tablespoons orange zest
  • 2 tablespoons orange juice
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 400g canned chickpeas, rinsed
  • Handful of rocket leaves
  • 3 tablespoons small black olives
  • 1 tablespoon salted capers, rinsed
  • 2 tablespoons mint leaves

View the full recipe.

Mexican Black Bean Salad – A Spicy, Simple and Healthy Recipe

Deviating from the theme of my last few posts which have been somewhat morbid, here’s a recipe to make you feel warm and happy. It’s from the best food magazine in Australia, Delicious. and now affectionately known in my family as the salad we force my Mum to make for any gathering because it gets wolfed down every time. It’s a little on the spicy side.

You will need:

  • 1 cup (200g) fresh corn kernels, or frozen corn kernels
  • 2 large corn tortillas
  • 2 tablespoons olive oil
  • 50g jalapeno chillies in brine, drained,
  • 1 1/2 tablespoons brine reserved
  • 100g sour cream
  • 425g can black (turtle) beans, rinsed, drained
  • 2 truss tomatoes, seeds removed, sliced
  • 1/2 bunch coriander, leaves picked
  • 1 small red onion, halved, thinly sliced
  • 1 avocado, sliced
  • 1 cup shredded cos lettuce
  • Lime wedges, to serve

View the full recipe here.

Photo: Mark Roper

Baked Fennel & Salmon – A Healthy and Warming One Pot Recipe

A one pot dish that is healthy, warming and stars one of my favourite vegetables which is now in season: fennel.

The recipe below is an adaption of the ‘Fish with fennel & cherry tomatoes‘ recipe from the Gourmet Pilgrim Italy cookbook. We’ve morphed it over time to bulk up the fennel to fish ratio and salmon is our fish our choice. It’s a great standalone dish though you could serve it as a side dish at a dinner party/BBQ. It also makes excellent leftovers.

The following ingredients are based on two people but you can scale it easily by adding more layers. Prep time is 5-10 minutes and cook time in the oven is 75 minutes. You will need:

  • Olive oil
  • 1 x bunch parsley (continental/flat leaf) chopped, including stalks
  • 3 bulbs of fennel, thinly sliced
  • 1 x punnet cherry tomatoes cut in half
  • 2 x skinless/boneless salmon fillets cut into 3cm chunks
  • Parmesan, grated (approx 50-75g)
  • Sea salt and cracked pepper to taste

Read the full recipe here.

Up ↑

%d bloggers like this: