Healthy Eating, Quick Cooking Tips, Quick Healthy Recipes And Diet Tips: low-fat recipes

Showing posts with label low-fat recipes. Show all posts

Showing posts with label low-fat recipes. Show all posts

Wednesday, 27 January 2010

More Easy Healthy Recipes And Diet Tips

Hello everyone, let me apologize for not posting in ages but I'm busy with a big project that takes up most of my time now and doesn't leave time for blogging. I was very surprised when I checked my blog now and saw that the number of my followers has grown to a fantastic 8. Thank you so much for your interest, guys!

Now, there is something I feel I need to share with you. I just got an email from Matthew from FaveDietsBlog, letting me know he liked my blog and shared some of my cooking tips on his. I went to pay him a visit, and what I discovered was awesome.

FaveDietsBlog has its focus on diet and weight loss tips, healthy eating and mouthwatering healthy recipes. Here are just two posts that caught my eye:

Healthy Chicken Dinners in 30 Minutes Or Less
Chicken recipes are great if you are in a hurry, since this meat is quick to prepare, and it's very healthy because low in fat. Matthew has got two great recipes on his blog, and links to more on his website.

Healthier Cheese Cake Is Delicious
Don't know about you but I love cheese cake. Fortunately, I'm not one of those who have to worry about calories, but since I got my own family to look after I'm much more conscious of healthy eating. This cheese cake recipe is low in fat by using fat free sour cream and cream cheese, and also leaves the option of replacing sugar with sugar substitutes, making it even healthier. Sounds like a cheese cake even dieters and diabetics could enjoy without having to feel guilty.

There's much more great healthy recipes and diet tips out there, so if you got some time, go visit FaveDietsBlog!

Thursday, 17 September 2009

Easy Weight Loss Recipe - Start Your Day With This Superfood Smoothie

By Joan Jones

Eating low calorie foods for maximum nutrition is a must for any weight loss program. This delicious blueberry smoothie will add superfoods to your breakfast with sweet, tangy blueberries which contain anti-inflammatory ingredients, plus Vitamin K and Folate, Vitamin C, Vitamin A, potassium, calcium and magnesium.

This Superfood Smoothie is a meal in a glass and also makes a great snack for increased energy-something that is very important when you're trying to lose weight.

Smoothie Weight Loss Secrets
The more slowly you eat or drink the better when you're trying to lose weight. Savor each mouthful by eating your smoothie with a tablespoon over the course of ten or 15 minutes. Eating slowly is great for your digestive system and this is good practice for eating slowly throughout the rest of the day too. Rinse out your glass and the blender with lots of warm water right away, and you won't have problems keeping your blender clean.

Ingredients

1 banana
½ c low fat vanilla soy milk or low fat milk
1 c vanilla fat-free yogurt
1 ½ tsp flax seed meal
1 ½ tsp honey
2/3 c fresh or frozen blueberries You can also add a tablespoon of high quality protein powder for added protein to start your day.

Directions

Put banana, yogurt, flax seed meal, soy milk and honey into your blender and mix on low until smooth.
Add blueberries and continue blending. Once the banana and blueberries are fully chopped, increase speed to medium.
Continue blending until you reach the consistency you want.
This blueberry smoothie recipe makes 2 servings of Superfood Smoothie.
Rinse your blender and glass and the blender right away with warm water and it makes clean-up much easier.

Nutritional Information per Serving - does not include protein powder if you added this ingredient
Calories 244
Fat 3g
Sodium 94mg
Carbohydrates 48.3g
Fiber 4.5g
Protein 9.4g

© Copyright 2008 by Joan Jones

Joan Jones is an award winning freelance journalist who writes feature articles on travel, home and garden, health and nutrition. Visit her new food and cooking blogs, where you'll find terrific recipes and food related articles at http://JoansCountryKitchen.com and http://DeliciousBlueberryRecipes.com
Article Source: http://EzineArticles.com/?expert=Joan_Jones

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Tuesday, 15 September 2009

Strawberry Cream Dessert

Try out this fruity low-fat dessert that can do totally without sugar! It’s irresistible for all who love strawberries. If you like, you can try it with other berries as well, it will be great. It can be done in half an hour. Just take a couple of hours to have it standing in the fridge to get firm.

Ingredients

3 tsp. gelatine
250 g low-fat yoghurt (vanilla flavor, or plain yoghurt mixed with a tsp. of cinnamon)
400 g low-fat smooth cottage cheese
250 g strawberries, mashed
a few whole strawberries for decoration

Steps

Put 1 tbsp. of water into a small cup. Spread the gelatine on top and let it swell for 10 minutes. Then boil water in a small pot, put the cup with the gelatine in and stir until it has dissolved. Let it cool down a bit.
Mix yoghurt and cottage thoroughly , add gelatine and mix well.
Spoon half of the mixture into another bowl and mix it with the strawberries.
Spoon first the strawberry cream and afterwards the cheese-yoghurt cream into 4 high dessert glasses and put it into the fridge for a couple of hours until it is firm. Decorate it nicely with the strawberries you kept.

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Oriental Chicken With Curry Rice

This is a stunning chicken and fruit recipe you don’t want to miss. It’s very easy to make, low in fat and only contains healthy fruit sugar but no other sugar added.

Ingredients

4 chicken filets
freshly ground black pepper, yellow curry
2 tbsp. rape-seed oil
200 g brown rice
2 tsp. yellow curry extra
1600 g fresh mixed fruit, cut into small pieces (e.g. peaches, pineapple, grapes, pears and cherries)
250 g water
1 tsp. cornflour

Steps

Cook the rice according to the instructions on the packet. When done, mix it with the curry.
Place the fruit with the water into a pot, cover and bring to boil. Allow it to simmer for about 10 minutes until the fruits are warm and soft. Mix the cornflour with a tbsp. of water, add to the fruits and boil for a short moment.
Wash and dry the chicken filets and season them with pepper and curry. Heat the oil in a pan and bake the chicken for about 5 minutes on moderate heat, then turn around, cover and bake for another 5 minutes. It is done, when it feels firm if you press on it.
Pour the fruit mixture over the chicken filets and serve with the curry rice.

Serves 4.

Tip
Alternately to fresh fruit, you can use 2 large cans of mixed fruit, or create your own special mix by choosing 4 small cans of your favorite fruits. This will go much quicker and enable you to prepare the whole dish in only half an hour. Just make sure that not too much sugar has been added to the fruit.

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Thursday, 10 September 2009

Spicy Veggie Pasta With Cashews

This recipe is quick to make (approx. 30 minutes) and so delicious that your family will love it. It’s low in fat, sugar free, and packed with vegetables and whole grain.

Ingredients

200 g whole wheat pasta
4 tbsp. rape-seed oil
3 red chili, chopped (or 1 tsp. crushed chili)
1 small onion, chopped
80 g cashew nuts (plain or with chili flavor)
2 red and 1 yellow pepper, thinly sliced
150 g green beans (fresh or canned), cut into 2 cm long pieces
1 tin sweet corn (240 g)

Steps

Cook the pasta in boiling water. Check the cooking instructions on the label, as cooking times may differ from “normal” pasta.
In the meantime, chop the onions and chili.
Heat the oil in a pan, fry the onions and chili for about 3 minutes, occasionally stirring. Then add the cashews and fry for another minute.
Add the pepper and beans and stir-fry for about 5-10 minutes until the vegetables are soft. Then add the corn, mix everything well and leave on the stove until the corn is hot.
Drain the pasta and serve it with the veggies.

Serves 4.

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Onion Cake – A German Favorite

Onion cake is a traditional meal in Germany which has its peak time of popularity in late summer when the first wines of the year get onto the market. You’ll get it nearly everywhere then. Try it, then you’ll know why we love it so! Here’s how I make it.

Ingredients

For the dough

375 g flour
½ tsp. each salt and ground black pepper
1 packet instant yeast (for 500 g flour)
1 tbsp. sugar
¼ l lukewarm low-fat milk
60 g soft margarine (fat reduced), melted and slightly cooled down

For the filling

4 tbsp. olive oil
1 kg onions, sliced thinly
3 eggs
freshly ground black pepper, salt
1 tsp. ground caraway
4 tbsp. sour cream
150 g lean bacon, diced

Instructions

Firstly, prepare the dough:

Sift the flour into a large bowl and mix it with salt and pepper.
Press a hollow into the middle, put yeast and sugar in and mix them with a few spoons of milk to create a pre-dough. Cover the bowl with a wet cloth and let it stand for 15 minutes.
Then, add the remaining milk and margarine and work to a smooth dough that’s not sticky any more. Put it back into the bowl, cover it again and allow it to rise for another half an hour.
Cover a baking tray with baking paper, roll out the dough on flour and place it onto the tray. Push up the edges.

Whilst the dough rises, you can start preparing the filling:

Heat the olive oil in a large pot or pan and stew the onions until tender. Allow them to cool down a bit.
Mix the eggs, spices and sour cream with a whisk until you get a smooth mixture.

Now put your onion cake together:

Preheat the oven on 190° C.
Spread the onions on the dough, pour the egg mixture over and sprinkle the bacon on top.
Allow the onion cake to rise for a couple of moments.
Bake it for about 30 minutes.

Serves 4.

Tips

You can replace the caraway with cumin. It gives the onion cake a different, very interesting flavor.
Onion cake tastes great hot and cold. You can prepare it a day or two in advance, keep it in the fridge and then warm it in the microwave.
It's also great as a starter, but then you will need only half the recipe (or simply feed twice as much people).

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Tuesday, 8 September 2009

Spicy Vegetable And Mince Curry

This is a spicy low-fat, sugar-free curry recipe that can easily be done within an hour.

Ingredients

2 tbsp. olive oil
1 tsp. ground cumin
1 tsp. ground coriander
1 chili, chopped (or 1 tsp. crushed chili)
½ tsp. turmeric
2 tbsp. lemon juice
700 g lean minced meat
600 g butternut, diced
500 g carrots, thickly sliced
600 g potatoes, diced
500 g sweet potatoes, diced
a pinch of salt

Steps

Heat the oil in a pot. Fry cumin and coriander for approximately 1 minute, continuously stirring. Add turmeric, chili and lemon juice and mix well.
Add the minced meat and roast it briefly.
Add the vegetables, mix well, cover and roast for 20-30 minutes until the vegetables are soft. Stir frequently to prevent burning.
Add the salt, mix well and serve.

Serves 4.

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Thursday, 3 September 2009

Low Fat Recipe - Vegetable and Tomato Risotto - 260 Calories

By Bernice Eker

Low fat vegetable and tomato risotto is a quick, easy and delicious recipe for people on a weight loss diet and a budget. This delicious dish serves two people and only has 260 calories and 3.1g of fat per serving. It takes five minutes to prepare the ingredients and less than twenty minutes cooking time thereby giving you a delicious low fat, low calorie meal in under half an hour. It's ideal for those people who have limited time or who don't enjoy cooking.

Gather together your ingredients so that you are ready to mix everything into a pan quickly and easily.

Ingredients required:

100g risotto rice (uncooked)
100g concentrated tomato (either tinned tomato or use slightly less tomato puree)
100g cleaned fresh baby vegetables (you can buy these readily prepared these days)
One very small sliced red chili (not necessary if you don't like spicy food)
One clove of garlic
One finely chopped medium red onion
Vegetable stock cube dissolved in 750ml of warm water
Parmesan cheese to garnish
Salt and black pepper

Prepare your work surface and pre-heat a large non-stick frying pan.

Into the frying pan, dry fry the onion and garlic until soft in texture and almost transparent in color. Add in the uncooked rice and sliced chili and continually stir to soak up any juices from the onion for a few seconds.

Stir in the concentrated tomato.

Gradually add in the vegetable stock, allowing for the stock to be absorbed by the rice before adding more until all of the stock has been added to the pan.

Lastly, add to the pan the baby vegetables and allow to simmer but stir regularly until the vegetables are to your liking. If you prefer particularly well done soft vegetables, turn the heat down and cover the pan to trap in the steam and retain the goodness in the vegetables.

Divide between two dishes and serve piping hot with a fresh mixed salad. Garnish with grated parmesan cheese and salt and black pepper.

There are many good quality calorie counting recipes out there but few of them are quick and easy to prepare, cost very little and are low in fat. Vegetable and tomato risotto fulfils all of these requirements and is an excellent choice of meal for those people searching for weight loss recipes. Used weekly as part of your calorie controlled diet, this meal will satisfy your stomach and your taste buds.

For more tips on losing weight and reviews on diet guides visit: http://www.WeightLoss2.com Article Source: http://EzineArticles.com/?expert=Bernice_Eker

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Tuesday, 1 September 2009

Banana Strawberry Cream

Here's a delicious low-fat dessert with almost no sugar but a lot of taste and nutrients... I just love the banana-strawberry-honey combination. And it's so quick to make!

Ingredients

2 large ripe bananas
150 g strawberries
1 tsp. honey
500 g low-fat yoghurt, vanilla flavor
unsweetened cocoa

Steps

Mash bananas and strawberries and mix with honey. Spoon the mixture into 4 dessert bowls.
Spread the yoghurt evenly on top.
Dust with a bit of cocoa and serve immediately.

Tips

You can prepare the cream some time in advance and keep it in the fridge. In that case, put the cocoa on only shortly before you serve it.
This dessert looks very nice in little glass bowls because it’s a layer dessert. But if you like, you can also mix all the ingredients together.
If you don’t like the vanilla flavor, use plain yoghurt and add a tsp. of cinnamon.

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Thursday, 27 August 2009

Spaghetti With Chicken And Garlic Sauce

This is a tasty low-fat spaghetti recipe that you will certainly love. It’s very easy to prepare, and if you have some leftover chicken that you can use it’s also very quick to make.

Ingredients

300 g spaghetti (or 200 g whole wheat spaghetti)
4 small chicken filets, grilled and cut into thin stripes

For the garlic sauce

4 tbsp. olive oil
4 garlic cloves, chopped
1 tbsp. fresh parsley, chopped

For the salad

1 small lettuce, washed and torn into medium-size pieces
½ onion, chopped
1 red and 1 yellow pepper, thinly sliced
4 tbsp. lemon juice
2 tbsp. low-fat yoghurt
¼ tsp. salt, ½ tsp. black pepper

Steps

For the garlic sauce, heat the olive oil in a small pan and fry the garlic until golden. Set aside.
Mix lettuce, onions and pepper in a bowl. For the dressing mix lemon juice, canola oil and spices. Pour over the salad and mix carefully.
Warm the chicken filet in the microwave or oven. Spread it over the spaghetti, pour the garlic sauce over it and serve with the salad.

Serves 4.

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Tuesday, 25 August 2009

Fruit Sauces

Fruit sauces are something that goes really quick and they will transform simple ice-cream into a fantastic dessert. Check out these recipes. Just put all the ingredients together in the blender and mix until the sauce is smooth. They all make 250 ml of sauce, just the mango puree is 350 ml.

Mango puree

2 small mangos, cut into pieces
3 tbsp. orange juice
1 tbsp. Amaretto

Raspberry puree

250 g fresh raspberries
2 tbsp. of honey
1 tbsp. of lemon juice
1 tbsp. Grand Marnier or Amaretto

Berry mix

300 g different berries (strawberries, raspberries and blackberries)
2 tbsp. honey

You will need to put it through a strainer to get the seeds out.

Exotic fruit puree
This one is a little bit more work. Mix 125 ml fresh granadilla pulp, 125 ml mango or apricot juice and 2 tbsp. of honey. Bring it to boil slowly, frequently stirring, and then allow it to boil for about 5 minutes.

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Baked Semolina Pudding With Cherries And Almonds

This delicious, fruity and sweet recipe can be both a main course and a dessert. You can make it with any type of fruit, fresh or canned. It takes its time in the oven to bake but it’s fairly quick to prepare, making it perfect for days when you’re at home and still too busy to cook.

Ingredients

1 l low-fat milk
¼ tsp. salt
1 tsp. vanilla essence
200 g semolina
50 g soft margarine
75 g brown sugar
4 eggs, separated
50 g raisins
30 g almond flakes or chopped almonds
800 g pitted cherries in fruit juice
20 g margarine, extra

Steps

Preheat the oven for 200°C.
Add salt and vanilla essence to the milk and bring it to boil. Stir in the semolina, reduce the heat and allow swelling for about 10 minutes, continuously stirring to avoid burning. Then remove the pudding from the stove and allow cooling down a bit.
Slightly grease an ovenproof dish with margarine.
Mix margarine, sugar and egg yolks in a large bowl until the mixture is creamy. Then stir it under the semolina pudding. Add raisins and almond flakes as well and mix thoroughly. Beat the egg whites until firm and mix it in the pudding.
Fill half of the pudding into the ovenproof dish, spread the cherries on top and cover with the rest of the pudding. Distribute small pieces of the extra margarine over the pudding.
Bake for 40 minutes until the pudding is slightly brown. Serve immediately.

Serves 4 when used as main dish. Makes 8 portions for a dessert.

Tips

Use any other fruit instead of the cherries. You can also mix fruits. I like fruit in fruit juice because it contains less sugar, but canned fruit in syrup works just as well for the recipe.
Replace the raisins with other dried fruit if you feel that would match better with the fresh fruit you are using, or simply because you prefer apricots, for example.
You can also use hazelnuts, walnuts or pecans instead of the almonds.

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Tuesday, 18 August 2009

Butternut With Green Pepper And Raisins

A tasty vegetarian recipe, low in fat, without any sugar added. The fruits give it a very interesting sweetish and fruity taste that you will enjoy.

Ingredients

750 g butternut, peeled and cut into 2cm cubes
2 tbsp. olive oil
1 ½ red onions, sliced
1 tsp. ground cinnamon
1 green pepper, chopped
90 g raisins
90 g apricot jam
90 ml orange or mango juice
salt and pepper to taste

Steps

Cook the butternut in boiling water for 10-15 minutes until it is just soft. Drain and set aside.
In the meantime, heat the oil in a large pan and fry the onions until golden. Add the remaining ingredients and bring to boil. Reduce the heat and allow simmering for about 5 minutes until the sauce has reduced to half of the original amount.
Carefully stir in the butternut. Season with salt and pepper and serve with cooked rice.

Serves 4.

Tip
This butternut recipe also tastes delicious with fish or chicken. Simply divide the amount of ingredients in 1,5.

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Thursday, 13 August 2009

Carrot Lasagna

Lasagna does not always need to be tomatoes and minced meat. Try this tasty fat-reduced version of a delicious vegetarian recipe!

Ingredients

50 g margarine
60 g flour
1 l low-fat milk
50 g low-fat cheese, grated
4 eggs, lightly beaten
1 tsp. salt
½ tsp. cayenne pepper
750 g carrots, peeled and grated
250 g lasagna, uncooked
100 g low-fat cheese, grated

Steps

Preheat the oven on 150°C. Slightly grease a rectangle ovenproof dish.
Melt the margarine in a pot and mix in the flour. Stir for a few minutes until golden. Then gradually add the milk, frequently stirring until the mixture is smooth.
Bring to boil and allow cooking until the sauce thickens, continuously stirring. Remove from the heat and mix in the cheese. Allow to cool down a bit before stirring in the eggs. Season with salt and cayenne pepper and mix in the grated carrots.
Pour one third of the sauce into the ovenproof dish and cover with a layer of pasta. Continue until pasta and sauce have been used up. The last layer must be sauce. Sprinkle cheese on top and bake for 40 minutes until golden.
Take out of the oven, cover and allow standing for 15 minutes before serving (it’s easier to cut).

Serves 4.

Tip
This dish is great for freezer cooking. Simply make a double recipe and freeze the rest for another day later in the month. You may then want to invest in an electric grater so that you can have the carrots grated quickly and with little effort.

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Tuesday, 11 August 2009

Tuna Sandwich With Onions

There’s nothing more refreshing on a hot summer day than this easy dinner recipe. No need to cook, no battling to get this hot food in whilst you are dying of heat. Simply put your tuna and other ingredients on the sandwiches, or put everything in little bowls on the table and have your family doing it themselves.

Ingredients

4 whole grain rolls
margarine or low-fat spread
1 small lettuce, washed and torn into pieces
3 cans of shredded tuna in water (170 g each), drained
1 onion, sliced
salt and freshly ground black pepper to taste

Steps

Cut the rolls in half and put a thin layer of margarine on.
Then put a layer each of lettuce, tuna and onion on, sprinkle with salt and pepper and serve.

Tip: If you like it hot, you can simply place the rolls under the hot grill for 5 to 10 minutes until they are warm and the onions start getting golden. For this grilled version of the tuna sandwich, you can also sprinkle some grated cheese on top before you bake it.

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Thursday, 6 August 2009

Spicy Chicken With Pumpkin

It’s a healthy, low-fat chicken recipe with a spicy flavor for all who like it hot, accompanied by tasty pumpkin with ginger.

Ingredients
1,6 kg chicken pieces

Marinade:

3 tsp. crushed chilies
3 garlic cloves, crushed
2 tsp. brown sugar
2 tbsp. soy sauce
2 tsp. turmeric
1 tbsp. lemon juice

Pumpkin:

1 ½ tbsp. canola oil
3 garlic cloves, crushed
4 cm ginger, chopped
1 red onion, chopped
750 g butternut
125 ml vegetable stock
1 tbsp. lemon juice
salt and pepper

Steps

Preheat the oven on 180°C.
Mix the ingredients for the marinade. Wash and dry the chicken, place it in an ovenproof dish and spread the marinade on. Put the dish in the oven and bake for 30 minutes, then spread the remaining marinade on and bake for another 15-30 minutes until the chicken is done.
Whilst the chicken is baking, peel the butternut and cut it into 2 cm cubes.
Heat the oil in a large pan and fry garlic, ginger and onion for about 3 minutes. Add the butternut and cook on moderate heat for about 8 minutes. Carefully turn the butternut regularly.
Then add vegetable stock and bring to boil. Reduce the heat and allow simmering for another 10 minutes until the butternut is just soft. Add lemon juice and season with salt and pepper.
Serve vegetables with the chicken and rice.

Serves 4.

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Tuesday, 4 August 2009

Grilled Apples With Raspberry Jam And Ice-Cream

A fruity ice-cream dessert you won’t be able to resist, with fat and sugar kept to a minimum to reduce the calories of the original recipe.

Ingredients

4 large apples (preferably Golden Delicious, or other types that keep their shape when baked), cores removed
30 g good margarine
raspberry jelly
4-8 small scoops of low-fat ice-cream (vanilla or raspberry)
some fresh mint leaves

Steps

Cut the apples horizontally into thin rings and place them in a lightly greased, ovenproof dish.
Spread a bit of margarine and about half a teaspoon of jam on each apple ring.
Grill the apples until the margarine has melted. The apples should be golden-brown.
Reassemble the apples by putting the rings of one apple on top of each other.
Arrange on a plate with one or two small scoops of ice-cream, decorate with mint leaves and serve.

Serves 4.

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Thursday, 23 July 2009

Quick Pasta With Tomato And Chick Pea Sauce

Are you tired of eating the same pasta and tomato sauce over and over again, but this is simply great if you don’t have time? Try this recipe that adds some chick peas to the standard version without taking longer to make!

Ingredients

350 g pasta
3 tbsp. olive oil
2 medium onions, chopped
4 garlic cloves, crushed
1 can peeled chopped tomatoes (about 440g)
2 cans chick peas, drained
2 bay leaves
2 tbsp. ground oregano
2 tbsp. lemon juice
50 g low-fat cheese, grated
freshly ground black pepper to taste

Steps

Bring a large pot of water to boil and add the pasta. Cook it for about 15 minutes until tender, then drain.
In the meantime, heat the olive oil in a pot and fry the onions and garlic until slightly brown.
Add tomatoes, chick peas and bay leaves and allow simmering for about 10 minutes.
Remove the bay leaves. Add oregano, lemon juice, cheese and pepper and mix well.
Pour the sauce over the pasta and serve.

Serves 4.

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Tuesday, 21 July 2009

Stir-Fried Shrimps With Ginger And Leek

If you love seafood then you will certainly love this ultra quick recipe! It’s low in calories but still delicious so you won’t miss anything.

Ingredients

550 g small shrimps, peeled
1 leek
1 red chilli or 1 tsp. crushed chilli
3 cm fresh ginger
3 tbsp. canola oil
2 tsp. soy sauce
1 tbsp. sweet sherry
80 ml chicken stock
1 tsp. cornflour

Steps

Cut the leek into thin rings and wash thoroughly. Chop the chilli and cut the ginger into fine stripes.
Heat a bit of the oil in a large pan. Stir-fry the shrimps in several portions until they start taking a pinkish colour. Remove them from the pan and set aside.
Heat the remaining oil, then stir-fry leek, chilli and ginger for about 40 seconds on high heat. Add the shrimps and fry them, frequently stirring, for about 1 ½ minutes until they are just tender.
Dissolve the cornflour in a bit of chicken stock, then pour the rest into the pan, together with the soy sauce and sherry. Add the cornflour mixture and bring to boil until the sauce thickens. 5. Serve with rice or pasta.

Serves 4.

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Thursday, 16 July 2009

Quick Pasta With Spinach And Chili

A really quick pasta recipe that won’t take you more than half an hour. It’s a great alternative to the thousands of pasta-and-tomato-sauce or pasta-and-herbs recipes you find everywhere.

Ingredients

400 g pasta
500 g deep frozen spinach
2 tbsp. olive oil
1 onion, chopped
1 tsp. crushed chili
1 tbsp. lemon juice
1 tsp. salt

Steps

Cook the pasta for about 10 minutes in boiling water. Prepare the spinach according to the instructions on the packet. Most likely it will be thawed by placing it into boiling water for 2-3 minutes.
Whilst the pasta is cooking, heat the oil in a pan and briefly roast the onion until it’s golden.
Add the spinach and stir-fry for 2-3 minutes. Add lemon juice and salt.
Drain the pasta, mix it with the spinach mixture and serve.

Serves 4.

Tip
I’m using deep frozen spinach because it goes quicker. If you want to use fresh spinach, you need to chop it or cut it into slices.

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