Recipe of the Day
Tue Jun 21 2016
Award winning cookbook author Rozanne Stevens is back with a bang with Make Ahead Mealz. Rozanne is hosting a preview of her new cookbook with a cookery class – Thinner Dinners Cookery Class and Lunch Time, Budget and Figure Friendly Food.
Three hours of expert cookery tutorial, nutrition information, meal planning and kitchen organisation. PLUS a delicious lunch of all the recipes demonstrated. This fun and informative cookery class will teach you how to make all your weeknight thinner dinners in just a few hours on a Sunday. A lovely selection of slimmer meat, chicken, vegetarian and seafood options. Get all the details here
To whet your appetite her is one of her delicious healthy recipes:
Turkey Chilli Con Carne
Serves 6
Ingredients:
- 1 tbsp light olive oil
- 1 onion, finely diced
- 1 stick of celery, finely diced
- 1 medium carrot, peeled and finely diced
- 2 cloves of garlic, crushed
- 1 red or green pepper, diced
- 500g turkey minced meat
- 1 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp chilli flakes (more to taste)
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1tbsp cocoa powder
- 300g tomato pureé
- 2tbls tomato paste
- 2 cups of water
- 1 X 400g can kidney or black beans, rinsed and drained
- 1 X 400g can sweetcorn, rinsed and drained
- Salt and freshly ground black pepper
- To serve:
- 1 x 250ml tub sour cream or creme frâiche
- 1/2 cup grated mature cheddar cheese
- 2 large tomatoes, diced
- 2 spring onions, finely sliced q
- Favourite hot sauce
- Brown rice
Method:
- Heat the olive oil in a large frying pan over a medium heat. Add the onion, celery and carrot and cook for 8-10 minutes until soft.
- Add the garlic and peppers and cook for a further 2 minutes.
- Add the turkey mince and break up with a wooden spoon and stir until there is no more pinkvisible.
- Sprinkle over all the spices and mix well to coat evenly. Season with salt and pepper.
- Pour in the tomato pureé and the tomato paste and mix well. Then add the water and mix again.
- Simmer on a medium heat for 20 minutes.
- Add the beans and the corn and simmer on a low heat for a further 10 minutes.
- Check for seasoning.
- Served topped with sour cream, diced tomatoes, spring onions and cheddar cheese.
