Tag: vegetables

Bami goreng

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Originally from Indonesia, bami goreng is simply a noodle dish, similar to a stir fry that we are more commonly used to. The noodles are traditionally fried, but we’ve made this simple family supper healthier by using dried egg noodles. It may seem like a lot of ingredients but there is so little cooking involved; it’s just chopping and heating everything through in a frying pan! The vegetables should still have some crunch to them and if you don’t have chicken, try using shredded beef, pork or turkey. Or to make it vegetarian friendly, try using baby corn instead

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If you’re looking to make this an even speedier supper, buy ‘straight to wok’ noodles which are simply ready to warm through and eat

Ingredients

350g egg noodles
2tbsp sunflower oil
500g chicken breasts, sliced into thin strips
2 garlic cloves, peeled and crushed
2tsps ground coriander
1tsp ground ginger
200ml chicken stock
1 onion, thinly sliced
1 carrot, thinly sliced
1 red pepper, cut into thin strips
1tsp chilli paste
2tbsp soy sauce
2tbsp sweet chilli sauce

Method

First, prepare all of your ingredients so they are ready. Cook the noodles according to the packet instructions and set aside.
Heat a wok until it is very hot. Add 1tbsp of the oil and fry the chicken for 5-7mins until cooked through and golden. Remove from wok and set aside.
Add remaining oil and stir fry all the vegetables together, making sure to move them around continuously. Return the chicken to the wok and now add the spices, chilli paste, soy sauce, sweet chilli sauce and stock.
Allow everything to bubble away rapidly. The added liquid should help steam the vegetables until they are the perfect texture. Finally add the cooked noodles and mix well. Spoon into bowls and serve immediately

By Sophie Rae

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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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Braised beef stew

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Served with tomato coulis, this slow-cooking beef stew simmered with ale and root veg is utterly delicious. Warm up the family with this delicious stew recipe

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You can pack this into freezer containers, keeping tomato coulis separate from the beef and vegetables and freeze for up to 1 month. Allow to defrost before reheating.

Woman’s Weekly Cookery Editor, Sue McMahon

Ingredients

2level tbsp White Flora (healthy alternative to lard)
1.25kg (2¾lb) joint topside (or similar) beef
Approximately 1kg (2¼lb) prepared root vegetables e.g. carrot, parsnip, turnip and swede, cut into chunks
150ml (¼ pint) brown ale
150ml (¼ pint) beef stock
1 level tsp tomato purée
Bouquet garni, fresh or dried
Knob of softened butter
Freshly chopped parsley, to garnish

For the tomato coulis:

1 tbsp olive oil
1 large onion, sliced in rings
500g (1lb) tomatoes, skinned, deseeded and sliced
Salt and ground black pepper

Method

Set the oven to gas mark 3 or 160°C.
Heat the White Flora in a flame-proof casserole and brown the beef all over. Remove the beef from the pan and add the prepared vegetables. Cover the pan and sweat them for about 7 mins. Then replace the meat, pour round the ale and stock and add the tomato purée and bouquet garni. Tightly cover the casserole dish, and place the pan in the oven for about 1½ hrs, or until the meat is tender.
When the beef is almost cooked, make the tomato coulis. Heat the oil in a frying pan and add the onion. Cook onion until just brown, then add the tomatoes. Season the mixture, then cover the pan and cook for only 2-3 mins, until the tomatoes are just soft.
Remove the beef from the casserole and strain the gravy. Place the vegetables in a serving dish. Whisk the softened butter into gravy. Slice the beef.
Spoon the tomato coulis on one side of the serving plate and arrange the slices of beef on the other, spoon over a little gravy and serve the rest separately. Sprinkle over chopped parsley. Serve with creamed potatoes and a bowl of carrots and peas, if liked.

By Compiled by Sue McMahon, assisted by Iris Harvey. Photos: www.frankthephotographer.com. Props stylist: Sue Radcliffe

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Nutritional information per portion

Calories 600(kcal)
Fat 20.0g
Saturates 6.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

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

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Which day of the week do you do the bulk of your food shopping on?

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Tuesday 5%
Wednesday 5%
Thursday 12%
Friday 16%
Saturday 16%
Sunday 6%
Different days every week 17%
In small bits all through the week 17%

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Chicken Pot Pie Soup

The taste of chicken pot pie, in a soup!

It’s chilly and rainy here today, perfect for making soup. This popular Skinnytaste soup recipe is from the archives, which I posted over a year ago. I never really loved the photo so I gave it a face lift and hopefully it will inspire you to make it this week for your family.

Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite. You can modify this with the vegetables you like to suit your taste. If you want to get fancy, you can serve this in hollowed out bread bowls or serve it with cut-out baked pie crust (extra points), but I often make them with these Easy Garlic Cheddar Biscuits^[1].

This recipe requires cooked chicken breast. If you have raw chicken, poach 3 breasts in water for 15 minutes, then remove and dice into bite-sized pieces. This soup is super filling! One cup fills me up, but if you want a larger serving, I posted nutritional info for a larger bowl as well.

Leftovers make a great lunch!!

Chicken Pot Pie Soup
gordon-ramsay-recipe.com
Servings: 9 • Serving Size: 1 cup • Old Points: 3 pt • Points+: 4 pts
Calories: 169.2 • Fat: 1.2 g • Protein: 18.5 g • Carb: 21.2 g • Fiber: 2.3 g

Servings: 6 • Serving Size: 1 bowl (1-1/2 cups) • Old Points: 5 pt • Points+: 6 pts
Calories: 253.8 • Fat: 1.8 g • Protein: 27.7 g • Carb: 31.9 g • Fiber: 3.4 g

Ingredients:

1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
2 cups water
4 cups fat free milk
1 large celery stalk, chopped
1/2 medium chopped onion
8 oz sliced baby portabella mushrooms
2 chicken bouillons
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes, peeled and cubed small
16 oz cooked chicken breast, diced small
salt

Directions:

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

References

^{^} Easy Garlic Cheddar Biscuits (www.gordon-ramsay-recipe.com)