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- Thread starter StaceyUK
- Start date
Laura_carlburgess
Gold Member
Jo* said:
This sounds amazing could I have a recipe? X
Jo*
Silver Member
Its on here with apricots and honey and other ingredients somewhere, I adapted for my own taste.
[FONT="Helvetica Neue", Arial, Helvetica, sans-serif]Slow Cooker Chicken Morrocanish casserole[/FONT]
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Ingredients[/FONT]
[FONT="Helvetica Neue", Arial, Helvetica, sans-serif][/FONT][FONT="Helvetica Neue", Arial, Helvetica, sans-serif]
Ingredients[/FONT]
[FONT="Helvetica Neue", Arial, Helvetica, sans-serif][/FONT]
[FONT="Helvetica Neue", Arial, Helvetica, sans-serif]Chicken breast pieces or thighs (I used about 8 large thighs and 1 quarter chopped)
Frylight to cook in[/FONT]
[FONT="Helvetica Neue", Arial, Helvetica, sans-serif]2 Large onions chopped
4 garlic cloves chopped
1 inch chopped ginger
2 tbsp tomato puree (1syn)
1 tin chopped tomatoes[/FONT]
[FONT="Helvetica Neue", Arial, Helvetica, sans-serif]6 large vine tomatoes or other[/FONT]
[FONT="Helvetica Neue", Arial, Helvetica, sans-serif]2 tins chickpeas I used 1 and a tin of Sainsburys mixed beans
1/2 pint chicken stock
1 tsp turmeric
4 tsp Ras el hanout spice mix
Pinch of chilli powder[/FONT]
[FONT="Helvetica Neue", Arial, Helvetica, sans-serif]1 yellow pepper[/FONT]
[FONT="Helvetica Neue", Arial, Helvetica, sans-serif]salt and pepper optional I didn't add[/FONT]
[FONT="Helvetica Neue", Arial, Helvetica, sans-serif][/FONT]
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1. Heat up frylight in a frying pan and fry chopped onions adding garlic and ginger after 2 minutes and carry on gently frying for 3 more minutes.
2. Add stock, and tomato puree and mix well. Add herbs,spices and salt and pepper to taste. Finally add tinned tomatoes, tinned pulses then mix well. Add to the slow cooker.
3. Brown chicken in a pan with some frylight.
4. Add chicken to the tomato mix and blend
5. Add peppers. Give it a good stir to mix everything together well.
6. Cook on high for about 3 to 4 hours high OR on low for 8 hours. (I cooked mine for about 4 hours on high)
[/FONT]
[FONT="Helvetica Neue", Arial, Helvetica, sans-serif]Chicken breast pieces or thighs (I used about 8 large thighs and 1 quarter chopped)
Frylight to cook in[/FONT]
[FONT="Helvetica Neue", Arial, Helvetica, sans-serif]2 Large onions chopped
4 garlic cloves chopped
1 inch chopped ginger
2 tbsp tomato puree (1syn)
1 tin chopped tomatoes[/FONT]
[FONT="Helvetica Neue", Arial, Helvetica, sans-serif]6 large vine tomatoes or other[/FONT]
[FONT="Helvetica Neue", Arial, Helvetica, sans-serif]2 tins chickpeas I used 1 and a tin of Sainsburys mixed beans
1/2 pint chicken stock
1 tsp turmeric
4 tsp Ras el hanout spice mix
Pinch of chilli powder[/FONT]
[FONT="Helvetica Neue", Arial, Helvetica, sans-serif]1 yellow pepper[/FONT]
[FONT="Helvetica Neue", Arial, Helvetica, sans-serif]salt and pepper optional I didn't add[/FONT]
[FONT="Helvetica Neue", Arial, Helvetica, sans-serif][/FONT]
[FONT="Helvetica Neue", Arial, Helvetica, sans-serif]
1. Heat up frylight in a frying pan and fry chopped onions adding garlic and ginger after 2 minutes and carry on gently frying for 3 more minutes.
2. Add stock, and tomato puree and mix well. Add herbs,spices and salt and pepper to taste. Finally add tinned tomatoes, tinned pulses then mix well. Add to the slow cooker.
3. Brown chicken in a pan with some frylight.
4. Add chicken to the tomato mix and blend
5. Add peppers. Give it a good stir to mix everything together well.
6. Cook on high for about 3 to 4 hours high OR on low for 8 hours. (I cooked mine for about 4 hours on high)
[/FONT]
bilsat
Really likes to cook
here is yesterdays recipe, soup...........
Pete’s Super Speed Soup
(original idea on Minimins website)
Serves 4 people
Ingredients
1 can mixed bean salad
1 400g can of chopped tomatoes
1 stick of celery, chopped small
1 large leek, chopped small
1 large onion, chopped small
1 large carrot, chopped small
1 green or red pepper, chopped small
1 chilli, chopped small
750 mL of beef stock
Mixed herbs
Method
Using a large pot, spray with Fry Light, add chopped celery, onion, leeks, carrots, peppers and chilli and cool until soft.
When soft add the stock, chopped tomatoes, beans and herbs.
Bring to the boil, reduce the heat and simmer for 20 mins, remove from the heat and using a hand liquidizer reduce to a smooth constituency, or if you like it lumpy leave alone!
Pete’s Super Speed Soup
(original idea on Minimins website)
Serves 4 people
Ingredients
1 can mixed bean salad
1 400g can of chopped tomatoes
1 stick of celery, chopped small
1 large leek, chopped small
1 large onion, chopped small
1 large carrot, chopped small
1 green or red pepper, chopped small
1 chilli, chopped small
750 mL of beef stock
Mixed herbs
Method
Using a large pot, spray with Fry Light, add chopped celery, onion, leeks, carrots, peppers and chilli and cool until soft.
When soft add the stock, chopped tomatoes, beans and herbs.
Bring to the boil, reduce the heat and simmer for 20 mins, remove from the heat and using a hand liquidizer reduce to a smooth constituency, or if you like it lumpy leave alone!
Attachments
Laura_carlburgess
Gold Member
Jo* said:
Thank u sounds really good never tried Moroccan but fancied it. Can I ask do u get that ras el hanout spice mix from supermarket? Thanks
bilsat
Really likes to cook
Tomato Soup
made this today.......
Pete’s Superior Tomato Soup
Ingredients
400g of Chopped Tomatoes
1 Knorr Vegetable Stock Pot
1 Teaspoon Tomato Puree
1 Small Onion, chopped
1 small carrot, chopped
1 piece of celery, chopped
1 tsp “very lazy” garlic
1 tsp “Worcester sauce”
Method
Cut up the onion and put into a saucepan after spraying with Fry Light and cook until transparent. Cut up the carrot & Celery into small pieces and add to the pan, add the vegetable stock and garlic mix for 2 mins, stirring all the time.
Add the tomatoes and cook for a few minutes and add 300mL of water also a few drops of Worcester sauce.
Bring to a boil then reduce heat and simmer for 20 mins then remove from the heat and using a liquidiser reduce to liquid. Add Seasoning to taste. Return to the heat for a further 10 mins.
You can also allow it to cool and reheated later, as this gives a better fuller flavour.
Mushrooms with Laughing Cow cheese......
Pete’s Mushrooms in Laughing Cow Cheese
Serves 2
Ingredients
6-8 mushrooms, sliced
3 “Laughing Cow” cheese wedges (out of your daily allowance)
¼ tsp English mustard
Method
Spray a small frying pan with Fry Light and cook the mushrooms on a low light for a few minutes, add mustard, crumble the 3 cheese wedges and stir until they dissolve, add a small quantity of hot water to the mix to make a sauce, continue stirring, and keep stirring from time to time until cooked through.
made this today.......
Pete’s Superior Tomato Soup
Ingredients
400g of Chopped Tomatoes
1 Knorr Vegetable Stock Pot
1 Teaspoon Tomato Puree
1 Small Onion, chopped
1 small carrot, chopped
1 piece of celery, chopped
1 tsp “very lazy” garlic
1 tsp “Worcester sauce”
Method
Cut up the onion and put into a saucepan after spraying with Fry Light and cook until transparent. Cut up the carrot & Celery into small pieces and add to the pan, add the vegetable stock and garlic mix for 2 mins, stirring all the time.
Add the tomatoes and cook for a few minutes and add 300mL of water also a few drops of Worcester sauce.
Bring to a boil then reduce heat and simmer for 20 mins then remove from the heat and using a liquidiser reduce to liquid. Add Seasoning to taste. Return to the heat for a further 10 mins.
You can also allow it to cool and reheated later, as this gives a better fuller flavour.
Mushrooms with Laughing Cow cheese......
Pete’s Mushrooms in Laughing Cow Cheese
Serves 2
Ingredients
6-8 mushrooms, sliced
3 “Laughing Cow” cheese wedges (out of your daily allowance)
¼ tsp English mustard
Method
Spray a small frying pan with Fry Light and cook the mushrooms on a low light for a few minutes, add mustard, crumble the 3 cheese wedges and stir until they dissolve, add a small quantity of hot water to the mix to make a sauce, continue stirring, and keep stirring from time to time until cooked through.
Attachments
Louise24
Gold Member
Is the bacon trying to take all the sausages limelight? hehe, looks lovely x
Louise24
Gold Member
Honey, that looks amazing, you've got will power of steel not to eat the skin though, mmm.
My lunch today...
Stuffed mushrooms - 1hexA on red day
3 - 4 flat mushrooms
Spoon of quark
Little squeeze of garlic puree
Couple slices of ham
Bit of finely chopped onion
Sprinkle of mixed herbs
Peel and take stork out of mushrooms, place in oven dish, microwave chopped onion for 30 seconds to soften, add chopped ham, quark, mixed herbs and garlic, spoon filling into mushrooms, put in oven for 15 mins, add cheese and grill (think they'd taste fine without the cheese if you wanted to make it syn / hex free), garlic puree has syns I think but I only added tiny bit so didn't count it.
My lunch today...
Stuffed mushrooms - 1hexA on red day
3 - 4 flat mushrooms
Spoon of quark
Little squeeze of garlic puree
Couple slices of ham
Bit of finely chopped onion
Sprinkle of mixed herbs
Peel and take stork out of mushrooms, place in oven dish, microwave chopped onion for 30 seconds to soften, add chopped ham, quark, mixed herbs and garlic, spoon filling into mushrooms, put in oven for 15 mins, add cheese and grill (think they'd taste fine without the cheese if you wanted to make it syn / hex free), garlic puree has syns I think but I only added tiny bit so didn't count it.
Attachments
Honeyoc
Is a crunchy mama!
I know, I just closed my eyes and ripped it off like a plaster lol! It was very moist and delicious, I didn't miss it once I tucked in
Your mushrooms look divine!
lulubell10
Full Member
Dinner was baked spinach gnocchi! 3.5 syns of delicious fluffy pillows of cheesy yumminess!
Could I have the recipe please this looks lush. xx
Freshstartnewme!
Gold Member
Dinner tonight was garlic and herb chicken with roasted balsamic vegetables and salad. Yum!!
Laura_carlburgess
Gold Member
Freshstartnewme! said:
This looks amazing
Honeyoc
Is a crunchy mama!
Oh it was super easy. Had some leftover tomato sauce (just a standard tomato sauce) in the fridge. Boiled some gnocchi, mixed with the tomato sauce. Put a layer of wilted spinach in the bottom of an oven dish, add the gnocchi and sprinkle with grated cheese. Bake at 180C for 30 minutes!
bilsat
Really likes to cook
Yesterdays recipes........
Pete’s Three Bean Soup
Serves 2 or 4 people
Ingredients
Half these ingredients for 2 people*
*410g of Kidney beans, drained and washed
*400g chick peas, drained and washed
*410g butter beans, drained and washed
* 1 Ltr vegetable stock made with a Knorr stock pot
1 Tsp “very lazy” garlic
1 onion, chopped
1 celery stick, chopped
Method
Spray a deep saucepan with Fry Light and add chopped onions and celery, cool on a low light until they are soft, add all other ingredients, season, and bring to the boil, then reduce heat and simmer for 30 mins.
tea was a beef salad, see pic no recipe!
finally, the old favourite, egg custards, recipe already on this forum...........
Pete’s Three Bean Soup
Serves 2 or 4 people
Ingredients
Half these ingredients for 2 people*
*410g of Kidney beans, drained and washed
*400g chick peas, drained and washed
*410g butter beans, drained and washed
* 1 Ltr vegetable stock made with a Knorr stock pot
1 Tsp “very lazy” garlic
1 onion, chopped
1 celery stick, chopped
Method
Spray a deep saucepan with Fry Light and add chopped onions and celery, cool on a low light until they are soft, add all other ingredients, season, and bring to the boil, then reduce heat and simmer for 30 mins.
tea was a beef salad, see pic no recipe!
finally, the old favourite, egg custards, recipe already on this forum...........
Attachments
BritMumInCanada
Gold Member
Pete I love your egg custards, I think I'll try them this weekend!
Here's today's eats
Lunch was a watercress pesto with linguine
Dinner, cheese omelette with cherry tomatoes, mushrooms & spinach
I could just eat that bowl of linguine, love dishes like this
