We both attend Weight Watchers since September 2015. Our weight loss is going slow so this blog will be a way of keeping us accountable on our journey. We also hope to share with you our ups and downs along the way and recipes by Andrew the best unofficial chef I know.
In the Kitchen.
At the moment we have a very small kitchen so often it is not the most encouraging place to cook and bake. However we can come up with very tasty meals and Andrew is very good at the presentation so we'll have some good photos to go along with our recipes.So enough said we'll start with a dinner we prepared a few days ago.
Spicy Minced steak & Dahl with Courgetti & Chappatis (Approx 12 sp or lower)
Serves 6
Ingredients:
For the Dahl
220g Yellow Split pea lentils (washed)
1 heaped tsp Garlic powder
1 Chicken Stock Cube
Water
1 stick Celery (diced)
1 Carrot (grated)
1 Onion (diced)
For the Mince Dish
400g Mince Lean (we used MeatMarket Mince from the 'Today' shop)
1 red pepper (diced)
1/2 onion (diced)
1 tsp Ground Coriander
1 tsp Worcestershire sauce
45g Tomatoe puree
1 tin Tomatoes (chopped)
Salt & pepper to season
For the Chapatties
440g Chappati Flour
100ml Water or more
2 tbsp oil (olive oil or vegetable oil)
Courgetti
1 Courgette (spiralised)
1 tbsp Olive oil
1tbsp lemon juice
Pinch of Salt
Method
For the Dahl: (taken from an 1800s recipe)1. Put the lentils in a saucepan, cover in water, add the garlic powder and stock cube, bring to the boil.
2. Once its boiled leave it on a rolling boil for 20 Minutes
3. Add the celery, turn down to a simmer for 5 mins before adding the onion and carrot.
4. Simmer for a further 5 minutes, remove from the heat , mash it up and put a lid on it.
For the Mince:
1. in a large pan Saute onions and then add the mince
2. Once the mince has browned add the red pepper, onion, coriander, Worcestershire sauce and tomatoe puree; Stir and cook for 5-10mins
3. Add the tin of chopped tomatoes and bring to the boil, allow to simmer for 20 mins
4. Cover the pan and leave to one side
For the Chappaties:
1. Mix the chappati flour with the water and pinch of salt, use a fork to mix it then get your hands in there and knead the dough . (Be easy on the water, you may need more or less)
2. Then add the oil and knead together until it is a well coated shiny dough (ooohh, shiny)
3. Roll it out on a well floured board, then divide it into 12 dough balls. (As equal in size as possible) Using extra chappati flour to shape the dough balls and avoid stickiness
4. You can leave in the fridge for a while if you want but you can cook them straight away
5. Heat up a chappatti pan or pancake pan (which we used, because we have a chappatti pan but can we find it..no..but its somewhere in the house)
6. Roll out one ball at a time into a crepe shape and cook on a dry pan, turning over about three times, you will know its ready when it puffs up.
7. leave to one side to cool
For the Courgetti:
1. Simply spiralise the courgette (or use a good old fashioned Julienne peeler like we did)
[we used the middle of the courgette diced it up and added it to the mince]
2. In a bowl mix the courgette noodles in the olive oil, lemon juice with a touch of salt, its best to use your hands again at this stage to mix it thoroughly.
3. It is ready to serve
Plating Up
Serves 6 so plate up all the food evenly between the 6 plates and we added a sliced egg at the side.We have estimated the meal at 12 Smartpoints per plate, but you could just have one chappati. (chappati 2sp each, serving of mince 4sp, serving of Dahl 2sp, 1 egg 2sp)
We hope you enjoy this meal. We did and even our son ate it too. This is one we will cook again in a few weeks. Its the best indian/italian combo dish, better than any restaurant could dish out. I know I'm probably a bit biased but you try it and let us know what you think.
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