A Simple Chili

We may have had some really nice sunny days here in the North West and tomorrow may be the first day of spring, but there's definitely still a chill in the air! Especially when the wind blows!!



We did a lot of work in the garden today and so ended up hungry as heck and chilled to the bone. I wanted to make something hearty and filling for our supper . . . and warming. Something that wouldn't be too high in fat though . . . and which would be somewhat healthy. I opted to make a simple and delicious chili.



Using extra lean minced steak, and an assortment of beans, chopped tomatoes, onion, garlic, herbs and spices . . . this is quite low in fat. I didn't use any to brown the meat, except one burst of a non stick cooking spray . . . and we used half fat cheddar and sour cream at the end.



Probably the most calorific part of the meal was the cornbread. But even that's not too bad. I used this recipe here, except that I added some chopped green chili peppers this time for an extra bit of a bite.



It really hit the spot and filled us up. We were most happy. I cut the recipe in half as there are just the two of us and that worked very well. We both had a nice full bowl of the stuff and there is enough left for Todd to have some for his lunch tomorrow.



My secret ingredient for this tasty bowl of red??? A tiny bit of Lindt dark chocolate with chili. It adds an extra depth of flavour and just a tiny bit of zip.




*A Simple Chili*
Serves 4 to 6
Printable Recipe

Hearty, filling, tasty and low fat. Makes a wonderful weeknight supper.

low fat cooking spray
1 pound extra lean minced steak
1 large onion, peeled and chopped
2 fat cloves of garlic, peeled and minced
2 tsp cumin seeds, toasted and pulverized with a mortar and pestle
1 TBS mild Chili powder
1 tsp ancho chili paste
1 tsp oregano flakes
1 tsp coriander flakes
1 400g tin of black beans, drained and rinsed (2 cups)
1 400g tin of spicy mixed bean salad, undrained ( 2 cups, this is a mixture of cooked beans and corn in a spicy sauce)
2 400g tins of chopped tomatoes in tomato juice (about 4 cups), undrained
250ml of beef broth, lager or strong coffee
Salt and black pepper to taste
1/2 (100g) bar of lindt chili chocolate broken up into bits (1 3/4 ounces)
the juice of 1/2 lime

To serve:
grated strong cheddar cheese
chopped spring onions
sour cream

Heat a large deep non stick skillet over medium heat. Spray with some low fat nonstick cooking spray. Crumble in the beef and cook, stirring to break it apart, until lightly browned, adding the onion and garlic in the last few minutes. Add the cumin, chili powder, chili paste, oregano flakes and coriander flakes. Cook and stir until very fragrant. Add the beef broth, beans (both tins) and the tomatoes. Bring to the boil, then reduce the heat to a simmer and simmer for 35 to 45 minutes. Taste and adjust seasoning with salt and black pepper. Break up the chocolate and stir it in until melted. Add the lime juice and stir again.

Ladle into heated bowls and serve with a dollop of sour cream, some grated cheese and chopped spring onions for sprinkling on top, along with some crusty rolls or cornbread on the side to mop up all those delicious juices!

Pappardelle with Roasted Winter Squash, Rocket and Pistachios

Oh my but I do love me some pasta from time to time. Todd . . . he does hate it with a passion and so . . . I only ever have it very infrequently . . . almost never really.



The other day he was going with the missionaries to have lunch at a Single Sister's house and so I decided to fulfil my flagrant need to eat some pasta and threw together this dish.



Unfortunately my Pappardelle was a bit broken up . . . which didn't affect the flavour at all . . . just the looks. It went down the same and tasted every bit as delicious.



I love butternut squash as well, especially roasted until it is almost caramelized . . . and I love the flavour of sage . . . rocket . . . je t'adore . . . and pistachios??? Well, they just happen to be my most favourite nut of all time!!



So . . . let's see now . . . roasted butternut squash all sweetly caramelized at the edges . . . toasted pistachio nuts . . . oh so scrummy . . . sage . . . all musty herby . . . the peppery bite of rocket . . . almost meaty . . . buttery al dente pasta . . . oh . . . and cheese, finely grated Parmesan Reggiano . . . all together in my bowl, on my fork and in my tummy.



Bliss. Pure and utter bliss . . .




*Pappardelle with Roasted Winter Squash, Rocket and Pistachios*
Serves 4 to 6
Printable Recipe

Easy to cook and relatively low in fat. Low fat doesn't have to mean dissatisfied. This pleases on many levels! It's peppery, sweet and quite filling!

4 cups of butternut squash, peeled and cut into 1 inch pieces
(about 1 medium sized squash)
2 TBS of good quality Balsamic Vinegar
2 tsp of good quality extra virgin olive oil
fine seasalt and freshly ground black pepper to taste
low fat cooking spray
8 ounces uncooked pappardelle or fettuccine
1 TBS butter
4 TBS coarsely chopped raw shelled pistachio nuts
1 TBS chopped fresh Sage leaves
2 cloves of garlic, peeled and minced
1/2 of a 70g bag of washed rocket (2 cups)
2 ounces grated Parmesan cheese (1/2 cup)
corasely ground black pepper to garnish

Preheat the oven to 230*C/475*F/ gas mark 7. Line a baking tray with foil wrap. Spray lightly with cooking spray.

Toss the squash cubes together in a bowl with the balsamic vinegar, olive oil, salt and some pepper. Spread out on the baking sheet in a single layer. Bake for about 25 minutes or so, until tender and lightly browned, stirring occasionally.

About halfway through the baking time for the squash cook the pasta, according to the package directions, omitting any salt or fat. Drain in a colander over a bowl, reserving 1 TBS of the cooking liquid.

Melt the butter in a large nonstick skillet over medium heat. Add the pistachio nuts, sage and garlic. Cook for about 3 minutes until the nuts begin to toast and the mixture becomes very fragrant, stirring occasionally. Remove from the heat and toss in the drained pasta, cooking liquid, roasted squash and rocket, tossing all together gently to combine. Add a pinch of salt, some freshly ground black pepper and the cheese. Toss gently again to combine. Serve immediately.



Baking in The Cottage today, a delicious Golden Jubilee Cake.

Pumpkin Spice Cake

The food I cook on here is not always uber loaded in calories and fat. In truth, we try to eat heathily much of the time . . . but I normally only show you the bad stuff.



I am wanting to make a change for 2012 though. In an effort to eat a lot healthier and in a bid to drag you all along with me, I plan on cooking fairly healthily for the most part, but with a few naughty treats scattered here and there from time to time . . . and I'm actually going to show you the healthy stuff for a change. I hope you don't mind. Who knows . . . we both might take off a few pounds in the process!



Food doesn't have to be heavily laden in fat and calories to be delicious you know. Point in fact, this tasty cake recipe here today. Not only is it flavourful and moist, but it's delicious and very low in fat and cholesterol. Low fat buttermilk and pumpkin puree take the plase of fat in this dark, spicy raisin studded cake.



It also uses a combination of plain and whole wheat flours as well . . . making it even healthier. It keeps for up to two days stored in an airtight container or frozen for up to one month.



I don't think anyone would recommend eating cake every day of the week, but if you are going to indulge . . . you can't get much tastier or healthier than this!



*Pumpkin Spice Cake*
Makes 16 servings
Printable Recipe

Moist, flavourful and low in fat. Delicious without being naughty! If you don 't have a bundt pan you can bake this in two loaf tins.

335g of granulated sugar (1 3/4 cups)
2 ounces soft margarine or butter (1/4 cup)
1 large free range egg
125ml of buttermilk (1/2 cup)
1 tin of pumpkin puree (14 ounces)
the grated zest of one orange
1 tsp vanilla
150g of plain flour (1 1/2 cups)
195g of whole wheat flour (1 1/2 cups)
2 tsp ground cinnamon
2 tsp of bicarbonate of soda (baking soda)
150g of raisins (1 cup)

Glaze:
32g of sifted icing sugar (1/3 cup)
1 1/2 tsp orange juice

Preheat the oven to 160*C/325*F/ gas mark 3. Grease and flour a 10 inch bundt pan. (or two medium loaf pans)

Beat the sugar together with the margarine (butter.) Beat in the egg until light. Beat in the buttermilk, pumpkin puree, orange rind and vanilla.

Whisk together the flours, cinnamon, bicarbonate of soda, and raisins. Stir in to the pumpkin mixture just to combine.

Spoon into the pan, smoothing over the top. Bake for 60 to 65 minutes or until a toothpick inserted in the centre comes out clean. Let cool on a rack for 20 minutes, then tip out of the pan and allow to cool completely.

Blend the icing sugar with the orange juice. Drizzle over the cooled cake. Cut into slices to serve.



Baking in The Cottage today, Angel Buttermilk Biscuits.