Bean and Pepper Chilli

Having spotted a tweet linking to this recipe from Sainsbury's, we took a look and decided that, with a very small tweak (using ready made gluten free tortilla chips) this would be a dish we'd like to eat.

It's a speedy supper and is something that could be made with store cupboard/freezer items.

We used a fresh yellow pepper as the recipe suggests but think that Sainsbury's frozen sliced mixed peppers would also be good to use.

What was needed was a jar of Sainsbury's Taste The Difference Cherry Tomato & Chilli Pasta Sauce, a tin/carton of red kidney beans (drained), a yellow pepper (sliced), two cloves of garlic, a teaspoon of smoked paprika and water.

Having sliced the yellow pepper (though, as mentioned before, frozen peppers could be used), it was cooked for a few minutes before the smoked paprika was added and stirred through.

After another couple of minutes the two cloves of garlic were added (we used a couple of black garlic cloves as that's what we had in the cupboard).

Adding the drained kidney beans and the pasta sauce to the pan, it was time to add 300ml of water.

We discovered that, handily, the pasta jar has a capacity of 300ml to just under the shoulder... something that will be useful when we take the 'makings' of this recipe on holiday with us - as it means we won't need to find a measuring jug.

The heat was then turned up and the chilli was left to simmer for 20 minutes until it had thickened slightly.

Finally it was time to serve - Sous Chef J likes Manomasa's Chipotle & Lime Tortilla chips so we used these... adding a green salad and some grated cheese (leave out the cheese and this will be a vegan meal).  A lovely dish for a speedy meat free meal, any day of the week.

Strawberry Smoothie

 Today the sun has been shining and there have also been clouds.  Sous Chef J decided he needed a summery drink to 'get into summer' so decided to make a smoothie.

As is good practice, he gathered the ingredients (but forgot the orange juice in this pic) then set about preparing his Vitamin C packed drink of delight.

It's a simple to make concoction.  He puts all the ingredients into a container then whizzes them with the Braun Hand Blender (although, after seeing a Vitamix demo at last week's Good Food Show, he keeps telling me one of their blenders would be better!!)

Using a handful of hulled strawberries, juice of one orange and a whole ripe banana as a base he added a squirt of lemon, a squeeze of runny honey, a splodge of natural (home made) yoghurt and a dash of vanilla extract.

Then WHIZZZZZZZ.  Pour out into "suitable receptacles" and enjoy!

Paprika Pork

We're always keen to make an easy and tasty evening meal and this very simple pork dish fits the bill.

With the ingredients of pork escalopes, paprika, garlic, butter and oil, it's is a meal that can be made in minutes.

The garlic was peeled, sliced and chopped.  It was then combined with the paprika in a glass dish.  The pork escalopes were added and covered in the rub.  (This can be done in advance and the pork left in the fridge until cooking is required).

Having melted a knob of butter in a frying pan together with a dash of sunflower oil, the the escalope was added and cooked over a medium heat.

Once cooked thoroughly, the pork was seasoned and served with chips and peas.

Delicious and quick - just the sort of food we like!

Dip-in Chicken

As it's been a bit hectic here in the UK recently, Sous Chef J and I decided to create a new (ish) dish for his tea to keep us occupied in a positive way.  So, looking in the fridge, we decided on a quick chicken dish.  Of course, our ingredients are all Gluten Free but this is just as easily made with gluten-containing breadcrumbs.

Sous Chef J gathered the ingredients and took this pic...

So you'll see it really is a simple meal we decided to make.  First step was to slice the chicken breast, it was then dipped in the beaten egg before being covered in the Hale and Hearty Gluten Free Breadcrumbs. 

When all the pieces of chicken had been coated, they were added to some warmed oil and butter and fried until golden brown.

Then, it was time to 'plate up' with some reheated spicy potato wedges and broccoli... before the addition of an ample squirt of tomato ketchup.

There you have it... a quick Dip-in Chicken meal prepared in about 15 minutes....

...and much appreciated by Sous Chef J.