Vegetarian Three Beans Chilli

Are you a vegetarian? Or feeling in a “veggie” mood? Then this simple and tasty meal is a variation on my “Yummy Chunky Chilli” dish – minus the meat!

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Ingredients

Serves 4

2 tsps whole cumin seeds

1 tsp paprika

1/4 tsp chilli flakes

1 onion, peeled and roughly chopped

2 red peppers, washed, de-cored, de-seeded and sliced

1 tin of chopped tomatoes

500ml vegetable stock

1 tin of red kidney beans, drained and washed

1 tin of black eyed peas, drained and washed

1 tin of chick peas, drained and washed (or do your own “How to Rehydrate Dried Chick Peas”)

1/2 a butternut squash, peeled, de-seeded and chopped into small squares

Method

  • Put the cumin seeds in a large saucepan and toast for about 3-5 minutes on a low heat.

Dawn: You’ll know the cumin is toasted as the seeds begin to release their ‘woody’ aroma. Mmm…delicious!

  • Next, add the paprika and a splash of warm water to prevent the spices from sticking to the saucepan.
  • Add the onion and cook gently for about 5 minutes, adding extra warm water as required to stop the ingredients from sticking to the saucepan.
  • Add the sliced red peppers and chopped tomatoes.

Dawn: You can roast the red peppers before adding them and this will lend a mild roasted flavour to the dish. I’ve not done this on this occasion as I was short of time but it’s worth doing as it adds another dimension to the depth of flavours achieved in the cooking.

  • The vegetable stock and three types of beans are poured into the saucepan and mixed together.
  • Next add the cubed butternut squash and stir the ingredients together. On a medium heat, cook these until they have reached boiling point and then lower the heat, cover and allow to cook on a low and gentle heat for about 45-60 minutes until all the ingredients are tender.

Dawn: You’ll know the dish is cooked when the butternut squash becomes ‘mellow-looking’ – soft and mushy – around the edges and the stock is thick and gluey-looking in appearance and texture. It’ll look like a thickish soup with lots of textures to it when it’s cooked.

  • Serve in a warm bowl with either cooked rice – see my “How to Boil Rice” – or a green salad or simply a slice of tasty bread to lap up the juices when you’ve finished.

Dawn: Voila! A glistening nest of ruby red jewels and opulent orangey gems to feast your eyes – and bellies – upon! Enjoy!

For more easy to make and oh-so simple to follow recipes, then follow this blog at www.forfoodlovers.wordpress.com and over at Twitter @Love_Food_UK. The Cooking Whiz is also on Mumsnet and Facebook.

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Tasty Courgette and Mixed Peppers Tortilla

Not to mistake this Spanish tortilla with the Mexican wheat flour or corn tortilla that’s an unleavened circular flatbread, this version is based upon an omelette and usually consists of onions and potatoes, with other ingredients being used if and when required.

DSCI3503Dawn: Yes, and in this recipe, I’ve omitted the potatoes and opted for courgette and mixed peppers. This simple recipe makes a great tapas dish to serve at a picnic or add to a salad at home while also making for a nut!ritious lunch box addition and a tasty mid-afternoon snack – a great, all-round favourite at the Love Food HQ!

Ingredients

Serves 4

1tbsp vegetable oil

1 Large onion, peeled and finely chopped

1 Red pepper, washed, cored and sliced

1 Yellow pepper, washed, cored and sliced

1 Courgette, washed and sliced

7 eggs, beaten

1tsp Oregano (fresh or dried: if former, washed and finely chopped)

Salt and pepper

 Method

  • Preheat the oven to gas mark 5, 190°C electric.
  • Pour the oil into a large frying pan that’s safe to put in the oven, and heat the oil on a medium heat hob, adding the onion and stirring frequently to avoid the onion sticking to the pan.
  • Next, add the mixed peppers stirring them for 5 minutes as you watch them begin to soften in texture. Add the sliced courgette and cook for a further 5 minutes, stirring as the ingredients cook.
  • Add the oregano and stir this herb into the mixture. Next, add the beaten eggs swishing them around the pan to make sure all the ingredients are covered in this glistening yellow loveliness. Season with salt and pepper.
  • Cook on the hob until the mixture looks to be setting and you can lift the tortilla away from the pan base with a flat spatula.
  • Place the pan in the pre-heated oven and cook until the tortilla has risen, is golden brown and set.

Dawn: If you prefer, you can finish cooking the tortilla under a medium heated grill and do make sure that you watch it as it cooks to avoid it burning.

  • Cut the tortilla into 8 even pieces and serve either warm or as a cold dish with a salad of your choice.

Dawn: Another simple to make and easy to follow recipe from Love Food! Let me know how you get on with any of the recipes on this website, please. 

For more recipes from the Cooking Dynamo, follow @Love_Food_UK on Twitter and follow this blog www.forfoodlovers.wordpress.comYou’ll also find us on Mumsnet Bloggers Network and Foodies100…oh, and did I mention Facebook at www.facebook.com/lovefood.forfoodlovers? See you there for more fab recipes and food chat!

How to Make Coleslaw

Making your very own traditional coleslaw couldn’t be simpler and for the cost of a small pot in the shops, you can make 10 times more!

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Ingredients

Serves 4-6 generous helpings

1/4 of a whole white cabbage, heart removed, washed, then shredded

1 carrot, washed, peeled and grated

2 celery sticks, tops and tails removed, washed and chopped into chunks

200-250g no fat or very low fat natural yoghurt

Salt and pepper

Dawn: This is a great side dish for any time of the year and especially at summer time when thoughts turn to delightful outdoors eating and leisurely summer days enjoyed beneath clear blue skies lying on picnic blankets, enjoying some of your favourite foods. 

Method

  • Mix all the ingredients in a large mixing bowl, adding the salt and pepper to personal taste.

Dawn: And hey presto! It’s made! It really is that simple! You may wish to add a squeeze of lemon juice to the ingredients to add a zing to the flavours: personally, I simply adore this without any lemon juice. It makes a filling, lovely snack for mid afternoon as well as a fab accompaniment to main dishes and can keep in an airtight container in the fridge for up to two weeks – if someone doesn’t eat it before!!!

Not only is this delicious tasting and simple to make but the added beauty of this recipe is that the ingredients cost less than £1 to make a big bowl! And, what’s more, you know exactly what has gone into making it, too. A real winning combination!

For more easy to follow recipes that won’t break the bank, follow this blog at www.forfoodlovers.wordpress.com. For regular food chat, simply follow @Love_Food_UK over on Twitter by clicking this red @Love_Food_UK link as well as finding this cooking sensation over on Mumsnet Bloggers Network, Foodies100 and over on Facebook at www.facebook.com/lovefood.forfoodlovers.

Happy low cost, easy-to-make cooking, fellow foodies!