Mushroom and Bacon Barley Risotto

This is a big call, but barley is my new favourite food. While I’m sure I did, I don’t really remember eating it as a child… in fact, I was well into my twenties before I even recognised it as anything other than one of the ingredients my dad put into this weird, green soup he used to make that nobody in the family was ever game enough to try. However, since the day I first bought it for a non-green, non sludge-looking soup, I’ve been an evangelical convert. I just adore the chewy nuttiness that adds so much texture and body to all manners of dishes. I almost peed myself with excitement when I realised you could make a risotto out of it!

Now, this dish might not really scream “diet food”at first glance, but really, it’s the best kind. It looks, feels and tastes like comfort food, it’s delicious, it’s nutritious, and it’s incredibly filling. The original recipe (from Taste) indicates that it serves 4, but it easily served 6, and that was still a very generous portion… you definitely can make a meal of it, and for only 250 calories a serve (6 serves), I’d recommend doing just that! It also makes a fine side dish.

A little word to the wise: give yourself a little extra time to cook the barley, because it can depend on so many factors: your pan, your stove, the alignment of the planets and stars – it’s the luck of the draw, really. Just keep testing it until the barley is cooked, adding a quarter cup of water (it won’t water the flavour down, there’s plenty to spare!) as necessary.

serves 4-6

Ingredients

1tsp olive oil

1 leek (white part), halved lengthways and thinly sliced

1 tsp minced garlic

1tsp minced ginger

200g diced bacon

250g mushrooms, sliced

1 3/4 cups pearl barley

4 cups chicken stock

2 tbs grated parmesan cheese

1/4 cup fresh parsley

Method

  1. Heat oil over medium-low heat in a cast iron pot or other heavy based saucepan. Add leek, ginger and garlic. Stir for 1 minute or until leek has softened but not coloured.
  2. Increase heat to medium-high. Add bacon and mushrooms. Cook, stirring, for 3 to 4 minutes until bacon is coloured and mushrooms are softened and oozing their liquid.
  3. Stir in barley and add stock. Cover and bring to the boil.
  4. Stir, then reduce heat to low. Simmer, covered, for 30 minutes. Stir occasionally. Barley will be tender, but not completely cooked.
  5. Remove lid. Simmer for 15 minutes or until barley is tender and liquid has absorbed. If the barley starts to stick to the bottom, or is dry but not cooked through, add water and stir. This can be repeated as necessary.
  6.  Remove from heat. Serve with parmesan and parsley.
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Boozy Banana Bread

Alliteration is fun. You know what else is fun? Sneaky booze. And with this boozy banana bread, now we can have both!

Banana bread cops a lot of flack, and for good cause: it’s full of sugar, carbs and fat, and for some reason, we insist on calling it a bread when it is so bloody obviously a cake, which – equally inexplicably – makes it seem healthier than it really is. As such, until today, I hadn’t had a slice of banana bread in eleven months (sob), so that may account for some of the joy I experienced in eating this. However, a number of others have validated my stance that this banana bread, based on a recipe by  Smitten Kitchen  is the best banana bread I’ve ever made – and trust me, I’ve made a few!

While it will never pass as a health food, as far as banana breads go, a small slice of this isn’t too bad. The recipe yields 12 small slices at just 202 calories apiece, which makes for a perfect afternoon treat. I like to make it into 3 smaller loaves using an old mini-loaf pan that I’m pretty sure I accidentally stole from my mum when I moved out of home – I have no recollection of buying it, I don’t recall my mother ever using it when I was living at home, and it’s looked a little banged up ever since I discovered it one day in my kitchen cupboard, but I really love this thing.

Suspicious pan of mysterious origin to the rescue…

Besides, smaller loaves mean even more of the deliciously caramelised crust that makes a banana bread so delectably addictive! However, it also translates into a mighty fine regular loaf – you just need to add another 20-30 minutes to the baking time.

Experience shows that swirling a tablespoon of Nutella through the batter after pouring it into the pan/s doesn’t go astray. But if you’re watching your calories/sugar intake, rest assured that it is just as awesome without it.

Serves 12

Ingredients

3 overripe bananas
75 grams salted butter, cubed
3/4 brown sugar
1 teaspoon vanilla                                                                                                                                                                                      1 egg
1-2 tablespoons Jack Daniels American Honey (any whiskey or bourbon will do, but this is perfect for the job!)
Pinch of salt
1 teaspoon cinnamon                                                                                                                                                                            1/2 teaspoon nutmeg
1/4 tsp ground cloves
1 1/2 cups self-raising flour

Method

  1. Preheat the oven to 180°C.
  2. Mash bananas and butter in a large mixing bowl by hand or electric beaters, or in the bowl of a stand mixer using the paddle whip (which is how I do it).
  3. Add the sugar and beat on medium for one minute.
  4. Mix in egg, vanilla, whiskey, salt and spices.
  5. Gently mix in the flour until combined.
  6. Pour into a greased loaf pan. If using mini loaf pans, bake for 30 minutes. For a large loaf, bake for 50 minutes to one hour, or until a tester comes out clean.
  7. Cool for 10 minutes while still in loaf pan. Remove from pan, cool further on a rack, and serve.
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Sri Lankan Curry

Many little things still shock me since losing the weight, and the most significant one to date is just how  much I feel the cold lately! Intellectually, I understand that fat keeps the body warm; I just didn’t realise how much insulation I used to carry around! I’ve been complaining about the cold all week, so yesterday morning, when I told the husband that I wanted to go to the Richmond Good Food Market (Richmond being renowned as a particularly chilly part of Sydney at 8am on a Winter morning), he side-eyed me, and, undoubtedly braced himself for a few hours of me complaining about how I couldn’t feel my hands.

However, he needn’t have bothered. I mean, it was cold, but I had enough to occupy me at the little stalls to keep me from whingeing (too much). From spice rubs to jams and pickles, to gourmet bagels to chilli honey (I may never eat honey any other way again), to delectable coffee blends, I sniffed and nibbled my way down the market in a flurry of little wooden spoons and taster cups.

As is so often the way with these things, the stall that stood out the most was one I didn’t intend on visiting. A lone Sri Lankan cuisine stall stood in the middle, smelling like heaven, but hardly seeming like where I would be sourcing my breakfast. However, I got to talking to the very friendly and engaging Sheila from Six Spicy Spoons, and she offered Master 10 and I a taste of her delightful homemade curries and chutney. We were instantly hooked. Pan rolls and samosas for breakfast, it was! I also wasn’t leaving without purchasing a tub of her curry paste and date chutney. Dinner for tonight was sorted.

Sheila was also lovely enough to provide me with some recipes so that I could get started – an absolute necessity, as I’d never cooked Sri Lankan before. Of course, I changed it up a bit, so I cannot speak for the absolute authenticity of my adaptations, but it was declared 5 stars by the same daughter of mine who was determined not to actually enjoy it, and an absolute winner by my husband, son, and self.

I followed the recipe in terms of how much curry paste to use, as I didn’t want to blow anybody’s head off, and next time, I’ll probably up the ante a little. However, it was pleasingly warming – the spices where there and they were bold, and even though I made it 5 hours ago, the house still has the most delectable aroma about it. I had places to be between making the curry and eating it, and when I came home, walking into the house was walking into comfort personified. Thankfully, I’d forgotten to separate the kilo of chicken I bought last week before freezing it, so I made a double portion. I’m looking forward to eating this for lunch for the next couple of days (I’m a total leftovers fiend), because these flavours will definitely improve with age! At 420 calories a serve, it’s a heavier lunch, but sometimes, it’s just worth it.

Serves 8

Ingredients

3tsp olive oil                                                            

1kg chicken breast fillets, cubed

300g cauliflower, cut into small florets

3 celery sticks, diced

2 carrots, diced

1/2 cup frozen peas

500g potato, cubed (or, omit and serve with brown rice)

75g curry paste

1.5 cup chicken stock

1tsp conflour

 

Method

  1. Heat half the oil in a large, deep frypan. Add vegetables and cook, stirring, for 5 minutes until softened. Remove from pan and set aside in a large bowl.
  2. Heat remaining oil and brown chicken. Add vegetables back to pan and stir to combine.
  3. Combine stock and curry paste in a jug.  Pour into chicken and vegetables. Bring to boil, cover, and reduce heat to low. Simmer for 20 minutes.
  4. Remove lid, and sprinkle cornflour into the curry. Stir well, increase heat to medium, and cook, stirring for a further 5-10 minutes, until thickened.
  5. Serve with naan, or over steamed brown rice.
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Vegetable, Feta and Sun-Dried Tomato Muffins

Savoury muffins are a bit of a crapshoot, I’ve come to realise. They’re either really good, or really… not. I need my savoury muffins the same as I need my sweet muffins: moist, flavourful, and with a good crumb. I don’t want dry, hard cakes with a bit of zucchini shoved in there. I want my muffin to be worth it!

The best thing about these muffins in that they tick all the boxes above, and are still relatively healthy. They come in at 130 calories per muffin, and within them lay an abundance of goodness. They’re pretty filling – they certainly meet the 3pm munchies head on, and could no doubt make for a damn fine light lunch, especially if you were to split them open and spread them with cottage cheese (and especially if, like me, you have a slight addiction to the stuff). They freeze amazingly well, and are incredibly easy to make, so for just 15 minutes of your Sunday, you can have a freezer of hunger-busters to get you through the work week.

Actually, they’re so easy, that I didn’t really make them at all – these are largely the work of my little apprentice, Miss 7. Obviously, I oversaw operation and did the lion’s share of the chopping, but like most  muffins, you add your wet ingredients to your dry ingredients, mix a little (but not too much!), stick them in the oven, and go about your merry way. Just the way cooking should be – maximum results for minimal heartache. And, just as they’re easy as can be, they’re incredibly forgiving and versatile – you can swap and change veggies, cheeses and flours to your heart’s content! However, I love them exactly the way they are presented here.

Serves 12

Ingredients

1 cup wholemeal self raising flour

60g butter, chopped

1 medium-large zucchini, grated

40g baby spinach, chopped

100g feta, crumbled

30g grated cheddar

80g sun-dried tomato, coarsely chopped

1 egg

125g milk

Method

  1. Preheat oven to 180, and line a 12-hole muffin pan with paper cases.
  2. Place flour and butter in a bowl. Use your fingertips to combine until mixture resembles coarse breadcrumbs.
  3. Add zucchini, cheeses, spinach and sun-dried tomatoes to the flour. Stir.
  4. Combine milk and egg, and lightly beat. Pour into mixture and stir gently until just combined. Do not overmix, or your muffins will become tough.
  5. Spoon mixture evenly into paper cases. Bake for 25 minutes, or until a skewer comes out clean. Cool on a wire rack.

 

 

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Vegetable Coconut Curry

  It’s meal prep Monday!

I’ve always asserted that any luck (ha! I wish it was luck!) I’ve had with weightloss and this journey can be attributed to the fact that I plan meticulously. I plan what I’m going to eat and when I’m going to eat it, how it fits into the rest of the day in terms of both calories and nutrition, and how the week will look overall. I’m organised and I’m prepared. Funnily enough, being this meticulous allows for some unexpected flexibility and splurging without messing anything up, which is probably why I like it so much.

If it sounds boring, it’s because it probably is. But it works! And after 10 months of this, it really doesn’t take up a lot of time or mental energy anymore. It’s second nature now, and I’m grateful for that. It means that a) I’ve been successful in changing my lifestyle for the better, and b) it’s completely sustainable. Fortunately, being prepared and drinking the meal-prep Kool-Aid works really well with my love for cooking. Work lunches are now a great opportunity to find new recipes that might not appeal to the rest of my family for dinner, and to up my veggie intake. Don’t get me wrong – there are plenty of weeks where I survive the work day on salad and salmon, or brown rice and tuna for days on end, but when I do have my act together, I much prefer something a little more exciting. 

Like this vegetable curry. It’s quick to make, spicy and warming, healthy, delicious, cheap, and freezes beautifully. It’s the stuff meal prep dreams are made of!  It’s the perfect way to use up those sad looking vegetables populating the bottom of your crisper, and gives you something to look forward to on boring mornings. At only 200 calories per serve, there’s plenty of opportunity to carb it up with roti, brown rice or freshly made bread (or sliced, I won’t judge), but you can definitely get away without any extras, too.

Serves 5

Ingredients

1 large onion, chopped roughly

3tsp minced garlic

2 tsp minced ginger

3tsp sambal oelek

1tsp garam marsala

2tsp ground cumin

1/2 tbs olive oil

2 tomatoes, chopped

1/2 cup light coconut milk

1/2 cup chicken or vegetable stock

400g can chickpeas, drained

300g pumpkin

1/2 head cauliflower, cut into florets

200g baby green beans

1 small birds eye chilli, thinly sliced (optional)

 

 Method 

  1. Place onion, garlic, ginger, sambal oelek and spices into a food processor, and process into a paste.
  2.  Heat oil over medium heat, and add paste. Cook, stirring, for one minute, until highly fragrant.
  3.  Add tomatoes and cook, stirring, for 1 minute until softened.
  4. Add stock and coconut milk, and stir to combine. Simmer for 30 seconds, and add chickpeas, caulifl
    ower and pumpkin. Stir to coat, cover, and simmer for 15 minutes. Add beans and cover for a further 5 minutes.
  5. Serve topped with chilli.
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Choc-Orange Bliss Balls

I’ve always avoided bliss balls for 2 reasons:

1. They just seemed like calorie bombs – for all that people swore they were healthy (mostly because I couldn’t see myself being able to stop at one).

2. The term bliss balls makes me giggle because I am an immature 12 year old.

But now that I have magically gained some willpower, at least the first problem is solved. As for the second problem, well, I’m beyond help. At least I can be immature with some bliss balls, now.  And with chia seeds, almonds, dates and orange and just enough dark chocolate to feel like a treat, they’re both nutritious and absolutely delicious!

Honestly, I barely even adapted this recipe. It’s pretty much straight from Taste.com.au. But, as this blog is to show case the recipes I used to lose weight and maintain a healthy lifestyle (as opposed to showcasing recipes I’ve developed myself… I’m not a chef!), I don’t actually feel bad about this.

One thing I did change was the size of the balls. Rather than yielding 18 balls, I shape mine to yield 28. They’re perfectly bit sized this way, and less crumbly. The smaller balls are 103 calories, and the larger size are 137. Either way, they’re pretty guilt free. A little calorically dense for what they are, perhaps, but full of goodness and filling enough as a morning tea or 3pm pick me up.

Yields 28

Ingredients

2tbs Macro black and white chia seeds

1/4 cup fresh orange juice (juice from one small orange)

85g almonds

2tsp orange rind

200g dates

1/2 cup desiccated coconut

2tbs cocoa powder

150g Lindt 70% dark chocolate

Method

  1. Line two baking trays with non stick baking paper.
  2. Combine chia seeds and orange juice, and soak for 10 minutes.
  3. Process the almonds in a food processor until coarsely ground. Move to a mixing bowl, clean processor and use to coarsely chop dates. Add all ingredients except the chocolate and process until combined.
  4. With damp hands, press level teaspoons of the mixture into balls and place onto prepared trays. Refrigerated for 15 minutes.
  5. Break chocolate into pieces and place in a dry, clean bowl. Microwave at 15 second intervals, stirring with a dry metal spoon until chocolate is melted and smooth.
  6. Place one ball in the chocolate, and use a spoon to roll until evenly coated. (Do not be tempted to use a fork to dip the ball into the chocolate, as it will fall apart. Trust me.). Return to lined pan and place in the fridge for 5 minutes.
  7. Store in an airtight container. Room temperature is fine, but they do freeze very well, too.
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Sweet Potato and Chickpea Soup

 

Because maturity is overrated.

I am a big fan of menu planning. I plan my shopping list on a way-too-complicated-for-what-it-is Google Sheets doc that is shared with hubby, and update it as necessary throughout the week, then follow it like it’s the Bible as I weave through the shopping aisles. If it’s not on the list, it isn’t very likely to get in the trolley. However, despite the fact that I didn’t even need a sweet potato when I went grocery shopping over the weekend, I essentially possess the sense of humour of a 12 year old boy, and I simply wasn’t leaving the store without the glorious specimen in the photo.

So of course, then I had to consider what I should do with it.

When in doubt, I always turn to soup. It’s cheap, delicious, healthy and easy. And only 201 calories per serve. All the good things. Soup is my favourite part if Winter, hands down.

After hubby and I giggled sufficiently at this glorious vegetable, I got to work. And hey, the husband and I have been married long enough that chopping it felt strangely cathartic.

Serves 6
Ingredients

400g can chickpeas, drained

2-3 second spray oil

1 medium brown onion

2 cloves garlic

2tsp minced ginger

1tsp dried coriander

2tsp ground cumin

1/2 tsp chilli flakes

800g sweet potato

300g carrots

6 cups chicken stock

 

Method

  1. Heat oil in a large saucepan over low heat. Add onion and garlic and cook, stirring occasionally, for 5 minutes, or until sweating and softening.
  2. Stir in coriander, cumin and chilli powder, and cook, stirring, for 1 minuted until fragrant.
  3. Add vegetables and cook, stirring often, for 5 minutes.
  4. Add stock and bring to the boil. Reduce heat and simmer for 20 minutes, or until vegetables are very soft.
  5. Add chickpeas and cover saucepan. Simmer for 10 minutes or until they have softened.
  6. Remove from heat and lend soup until smooth. You could also leave pebbly traces of chickpeas if you’d prefer.  Season with plenty of black pepper.

 

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Black Pudding Hash

I may be in my thirties, but I want to be Nigella Lawson when I grow up. I am particularly fond of her unique brand of pretentious unpretentious-ness, her confidence in admitting her laziness in the kitchen (you know what, I don’t want to stress in my happy place, either!), a fear of sounding too bossy (I like that, as I always tweak recipes), and preference for accessible and affordable ingredients and methods. Basically, she speaks to me as a busy person who cooks as a hobby, but who really sometimes just can’t be bothered.

And then there are weekends like this one, where I just want to cook all.the.things. I unsuccessfully attempted to satiate my cooking-craving by simply reading cookbooks, and I was astounded to realise that I hadn’t cooked a thing from my copy of Nigella’s At My Table. Criminal, really. So when I found the recipe for Black Pudding Hash with  Fried Egg, well, I knew what my Sunday morning would look like.

But it had to start with a run. Between the potatoes in the hash and the oats in the pudding, this sucker is all carbs and at least as twice as many calories than I’d usually consume at breakfast, but it’s filling as could be, and you know what, sometimes you need to feed the soul as much as the body. I found it works itself out in the long run, as a light lunch is in order after such a heavy breakfast, anyway.

As always, I changed things up to make the recipe work for me. It’s very similar, but I just couldn’t see the need for doubling the oil or black pudding that I usedI love Nigella, but I will never understand how she eats the way she claims, and still manages to look as she does! I also was concerned that it might be a little dry, so I threw in a punnet of halved cherry tomatoes towards the end, allowing them to collapse and created a bit of a sauce that was simply divine. The addition of sweet potato was purely because I have too many in my cupboard right now, but it did make for a prettier dish.

As it stands here, my version comes in at a slightly indulgent 484 calories. If you’re not so worried about the calories, I would bet the farm that a piece of olive-oil-smeared sourdough would just take this whole dish to heaven. But I didn’t tell you that!

Serves: 2

Ingredients

1tbs olive oil

150g potatoes, peeled and cut into 2cm cubes

200g sweet potato, peeled and cut into 2cm cubes

100ml water

Salt and pepper, to taste

100g black pudding ( I used Clonakilty), diced

150g cherry tomatoes

1 spring onion, thinly sliced

1 birds eye chilli, finely diced

2 second spray olive oil

2 eggs

Method

  1. Heat oil in a heavy-based frypan (a cast iron skillet is perfect) on high heat. Fry potato and sweet potato, stirring occasionally for 5 minutes, until coloured and starting to soften.
  2. Gently pour water over the potatoes (this is dramatic, noisy, and may set off your smoke detector, but it’s kind of fun), and add a good grinding of salt and pepper.
  3. Turn the heat down to medium-low and cook the potatoes for another 10 minutes or so, stirring occasionally to avoid them sticking to the pan.
  4. Add the black pudding and cook for 3 minutes or until heated through.
  5. In a separate pan, cook fry 2 eggs to your liking. I like a runny egg, so I crack it onto a pan over low heat and let it do its thing until the white is cooked through. All the better if the bottom goes crispy!
  6. Meanwhile, tumble tomatoes into the hash, and allow to cook without stirring, while the eggs cook.
  7. Give the hash one good stir to combine, and divide into two bowls. Top with egg, and sprinkle with spring onion and chilli.

 

 

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Honey Soy Chicken with Mushroom and Cauliflower Rice

Sunday nights are for Roller Derby.

Which means Monday mornings are for sore thighs and Voltaren cream.

It also means that Sunday night dinners need to be made by the hubby (he’s more than capable), or be quick and easy for me to prepare before or after . This past Sunday, I combined the two, and had hubby roast the chicken while I somewhat literally skated my butt off, then came home and whipped up this amazing and quick cauliflower rice dish from Primavera Kitchen.

Now, I used to think I wasn’t big on food trends, but my obsession with zoodles, and now realising how fabulous cauliflower rice is, I guess I can’t lay claim to that any more. I am head over heels in love with this recipe. And at 81 calories for a really generous serve, nobody will judge you if (when) you take it to a whole new level with a sprinkle of parmesan cheese.

Best of all, it keeps! I took it to work the next day, then forgot about it (entirely possible when you stash soup in your work freezer like I do), which made for a happy lunch surprise today (Tuesday). In summary, this is perfect Sunday meal prep fodder. Because on Sundays, we meal prep, right?!

The only significant change to the original recipe I made here was that I used beef stock because I forgot to buy the vegetable kind, and I am far too slack to always have a stash of homemade stock. So, it’s no longer vegetarian. But then, neither am I, so no worries there. Oh, and I used spray olive oil, because when you only eat 1200 calories, you don’t want to spend 50 of them on oil.

Ingredients 

  • 2-3 second spray olive oil.
  • 1 stalk celery, diced
  • 1 brown onion, chopped
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 300g mushrooms
  • 1 head of cauliflower
  • 1/2 cup good quality beef stock (I see no reason why you couldn’t use any flavour)
  • 2tbs soy sauce
  • 60g baby spinach
  • Salt and pepper to taste
  • 1 tbsp parsley

Method

  1. Cut cauliflower into large florets and pulse in a food processor until it reaches a rice-like consistency.
  2. Heat oil in a large frypan on medium heat. Add onions and celery and cook for 4 minutes, until tender.
  3. Add ginger and garlic and cook for 30 seconds.
  4. Add mushrooms and sauté for 5 minutes, until soft and juices are released.
  5. Stir in the cauliflower rice and sautee for one minute.
  6. Add the vegetable broth. Simmer for 5 minutes, for the cauliflower rice to absorb the vegetable broth and soften. Be sure not to let it get soggy.
  7. Mix in baby spinach and cook for 2 minutes.
  8. Add soy sauce and mix to combine.
  9. Season with parsley and salt and pepper to taste, .

Honey Soy Chicken 

Ingredients

8 chicken drumsticks

1/4 cup soy sauce

2tbs honey

1tsp ginger

1tbs garlic

1tbs sweet chilli sauce.

Method

  1. Preheat oven to 200°C. Prepare and grease large baking dish. Add chicken.
  2. Combine all other ingredients in a jug. Pour over chicken, turning to coat.
  3.  Place chicken in fridge for 1 hour for flavours to develop.
  4. Bake chicken, covered with foil, for 50 minutes- 1 hour, until cooked through and juice run clear.
  5. Serve with cauliflower rice.

 

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Smoky Chicken with Pomegranate and Mango Chutney

 

I’m going to be honest here… this one didn’t really speak to my kids. I  mean, they ate it and seemed to enjoy the fruity chutney, but they weren’t super stoked about the chicken itself.

They’re insane. Or, they’re 10 and 7… same thing, really. I knew going in that the kids probably wouldn’t be raving about this one. But I was itching for something new and different.

This dish certainly ticked those boxes – it was complex and intriguing, and no two bites tasted exactly the same. The intense smokiness of the chicken was tempered by the sweet tang of the chutney, which also mellowed the gentle bitterness of the brussels sprouts.

It also was one of those recipes that taught me something about myself – that it takes a couple of F bombs, a youtube video and a huge mess for me to extract the seeds from a pomegranate. This was not a family-friendly procedure. But now I know how to do it effectively, so I guess it’s one less thing to fear in the kitchen. Pomegranate seeds and naughty words for everybody!

This recipe was (barely) adapted from my new favourite recipe site, Clean Eating Magazine. I changed a few things around to have it fit into my particular preferences, but the essence of the recipe remains virtually untouched. All together, what you see in the photo was 357 calories, which is pretty low cal for a full meal.

Serves: 4 (smallish meals)

Ingredients

1 tsp cocoa powder

3tbs paprika

1 tsp ground ginger

1/2 tsp ground nutmeg

A couple of cracks of rock salt

Spray olive oil

1 red onion

1tbs minced ginger

1/2tsp chilli flakes

250g frozen (or fresh) mango

1/2tsp cinnamon

1 pomegranate, seeded in whatever inelegant fashion that gets the job done

1/3 cup apple cider vinegar

1.3 tbs honey

steamed baby potatoes, beans and carrots, to serve

sauteed brussels sprouts (because boiling or steaming them should be illegal), to serve

 

Method

  1. Preheat oven 180°F, and line a shallow baking dish with foil. Lightly spray with oil.
  2. Combine paprika, cocoa, ginger, nutmeg and salt. Add chicken and coat.
  3. Transfer chicken to prepared dish and cover with foil. Bake until cooked through. This should take about 30 minutes, but your oven may vary.
  4. Meanwhile, heat oil in a saucepan over medium heat. Add onion, ginger and chilli flakes. Cook, stirring often, until onion softens but does not colour.

    This chutney is purposely saucier than the original recipe. The mango should hold some structural integrity, though!

  5. Stir in garlic and sauté until fragrant, for roughly 30 seconds. Add remaining ingredients and cook, stirring occasionally, for 20 minutes.
  1. To serve, top chicken with chutney, and add vegetables. This chutney also does amazing things to the humble steamed potatoes.
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