I have been doing red & green days this week too. I think i prefer them too ee?? Dont you ever do ee?
Ive just searched & found this, ive copied & pasted it so hope it comes up ok -
chilli con carne ingredients
Fry Light, for spraying
1 large onion, finely chopped
2 garlic cloves, crushed
2 fresh chillies, deseeded and chopped
2 tsps ground cumin
1 tsp ground coriander
1 tsp paprika
A pinch of cayenne pepper
1 x 397g/14oz can chopped tomatoes
284ml/½ pint stock
salt and ground black pepper
454g/1lb extra lean beef mince (or Quorn mince)
1 x 198g/7oz can red kidney beans, drained
chopped fresh coriander leaves, to garnish
1 level tablespoon of tomato puree
Spray a large saucepan with Fry Light and fry the onion gently over a low heat for 5 minutes, until softened and golden. Add the garlic, chillies and all the spices and continue frying, stirring occasionally, for 2-3 minutes. Add mince, stirring until it begins to brown.
Add the canned tomatoes, tomato puree and stock. Stir well and bring to the boil. Reduce the heat and simmer gently for 20 minutes, until the liquid is slightly reduced. Season with salt and pepper and add drained kidney beans. Heat through gently for about 5 minutes.
Slow-cooker alternative: Brown your onions, garlic, chillies, spices and meat as above and transfer to your slow-cooker. Add the canned tomatoes, tomato puree and stock. Stir well and cook on ‘medium’ for 6-8 hours. 45 minutes before serving add the kidney beans..
Serve hot, sprinkled with chopped coriander leaves.
Tip: Chef's tip: Add chopped yellow and red peppers to your chilli to boost your Superfree.
Replacing beef mince with Quorn mince turns this recipe into a vegetarian delight. The 3 Syns stay the same on Original and the whole recipe becomes Free on Green!
Veg curry
2 onions, sliced
2 garlic cloves, crushed
568ml/1pt vegetable stock
1 fresh red chilli, deseeded and finely chopped
1 x 2½cm/1in piece fresh root ginger, peeled and chopped
1 tsp turmeric
113g/4oz button mushrooms
1 aubergine, cubed
113g/4oz cauliflower florets
113g/4oz broccoli florets
142g/5oz fat-free natural yogurt
salt and ground black pepper
2 tbsp chopped coriander leaves
for the spice mixture:
2 tbsps cumin seeds
1 tbsp coriander seeds
1 tbsp cardamom seeds
1 tsp mustard seeds
4 cloves
Make the spice mixture by grinding all the spices together in an electric grinder or with a pestle and mortar.
Put the onions, garlic and half of the stock in heavy saucepan. Cover and bring to the boil for 5-10 minutes. Uncover and simmer for 20-30 minutes until the onions are tender, golden and syrupy.
Add the chilli, ginger, turmeric and ground spice mixture. Cook gently for 2-3 minutes to allow the spices to release their aroma. Add the mushrooms, aubergine and cauliflower with the remaining stock. Cover the pan and simmer for about 20 minutes.
Meanwhile, cook the broccoli separately in boiling salted water until just tender and still a lovely bright green. Drain and add to the curry with the yogurt. Stir in very gently over the lowest heat possible and heat through gently. Do not allow to boil or the yogurt will curdle.
Check the seasoning and serve the curry immediately, scattered with coriander.
I hope this helps you. I havent been doing any recipes, ive been sticking to the same things. I need to make a point of trying some recipes
Xx
