Tag: dish

Low-fat butternut squash risotto

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Serves: 2
Prep time: 10 mins
Cooking time: 35 mins
Total time: 45 mins
Skill level: Easy peasy
Costs: Cheap as chips

This delicious and low-fat butternut squash risotto is so simple to make. You don’t miss out on flavour in this recipe, the butternut squash does all the hard work to add a creamy and smooth texture to the dish along with a rich, buttery flavour that works very well alongside the risotto rice. Homemade stock ties this dish together nicely. Garnish with fresh herbs and serve. If you want to bulk this recipe up add other veggies like mushrooms but remember it will alter the calorie count.

Ingredients

350g packet butternut squash wedges
Spray oil
1 vegetable stock cube
125g risotto rice
1 medium onion, sliced
2tbsps freshly chopped sage
Salt and ground black pepper

Nutritional information

Each portion contains:

Calories310
16%
Fat1.5g
2%
Saturates0.2g
1%

of an adult’s guideline daily amount

That’s goodtoknow

The squash can be roasted in advance, and then reheated in the risotto

Method

Set oven to 200°C/400°F/Gas Mark 6. Spread the squash out on a baking tray and spray with 1-2 sprays of oil, and turn the pieces in the oil. Cook in the oven for 20 -30 minutes, stirring occasionally.
Pour 600ml water into a pan, add the stock cube and bring to the boil. Add the rice and onion, simmer for 15-20 mins, stirring occasionally, until the water is almost absorbed and the rice is just tender. Add more water if needed.
Just before serving, stir the sage and season. Roughly chop the squash and pile on top.

By Woman’s Weekly

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Garlic & Blue Cheese Green Bean Almondine – I Just Couldn’t Do It

When I went to culinary school in the early Eighties, the
chef instructors used “Green Beans Almondine” as a prime example for the kind
of stodgy, clichéd, faux-fancy, vegetable side dishes that we were supposed to
eradicate shortly after graduation.

This was the dawn of a new age of American
cookery, and something so old-fashioned as green beans almondine had no place
along side our newfangled raspberry vinaigrettes and cajun fish.

There was only one problem with this prohibition…green
beans and almonds tasted really good together, and made for a lovely side dish once in
a while. Of course, fearing you’d be laughed out of the young, hot cooks club
(hot from heat, not from hotness) you just didn’t dare make or serve such a
dinosaur.

Anyway, to make a long story short, I’ve finally done a
green beans almondine video, but added roasted garlic and blue cheese to it,
just in case any of my old classmates are watching. I actually did this at Thanksgiving, sans nuts, and it got
rave reviews, so I had a feeling the addition of the slivered almonds would
work just fine, and they did! I hope you give this a try soon. Enjoy!

Ingredients for 4-6 portions:
1 pound green beans, blanched in boiling, salted water until
almost tender

3 heads garlic

olive oil

salt and pepper to taste

cayenne to taste

1/3 cup sliced almonds browned in 1 tsp butter

2 oz Pt. Reyes blue cheese, or other blue cheese

400 degrees F. for 15 minutes

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Chana masala

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Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This is a mildly curried side dish to serve alongside a meat or chicken curry, or can be served as a light vegetarian supper on it’s own. Take care to use a mild chilli powder and add sparingly – you can always add more later, but you can’t take it away! If you like hot food add a little chopped fresh red chilli or chilli flakes when frying off the spices. A little fresh coriander is delicious sprinkled over this Chana Masala just before serving.

Serves: 4-6
Prep time: 5 mins
Cooking time: 15 mins
Total time: 20 mins
Skill level: Easy peasy
Costs: Cheap as chips

That’s goodtoknow

If you wish to use dried chick peas you will need to soak them overnight in cold water then drain and place in a large pan, cover with water, bring to the boil, boil for 15 mins then reduce the heat and simmer until tender. Do not add salt until the end of cooking time as this will toughen the skins.

Ingredients

2 onions, diced
2tbsp sunflower oil
3cm piece root ginger, grated
2 cloves garlic, crushed
1tsp garam masala
1/2tsp mild chilli powder
400g can tomatoes
2x 400g can chick peas, drained
1 lime
Warmed Nann bread or chapattis to serve

Method

Fry the onions in the sunflower oil over a low heat for 5 mins until softened. Add the ginger, garlic, garam masala and chilli powder and fry for just 1 minute to release the flavours.
Add the tomatoes and chick peas and bring to the boil. Cover and simmer for 10 mins. Season with salt, black pepper and a squeeze of lime juice, to taste
Slice the remaining lime and serve alongside the Chana masala.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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