Garden Ratatouille with Sautéed Garlic Butter Chicken Breasts

Garden Ratatouille with Sautéed Garlic Chicken Breasts – a quick and easy mid week meal which is also Low Carb and Gluten Free

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Due to the current wet and warm weather, we have some mutant Veg – giant Tomatoes and enormous Courgette, our Aubergines are finally ripening so..

I thought I would make the most of the ‘Free food’ and make Ratatouille. The peppers and red onion are from Aldi and were lurking in the fridge

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I started by dicing the Aubergine and Courgette and gently frying in olive oil

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I set them aside when browned

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Fry 2 Red onions chopped into 8 and garlic and a Chioped Beef tomato as they start to wilt.

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Add back the browned Aubergine and Courgette

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then diced bell peppers and add a tin of chopped tomatoes, a sprinkling of Thyme a good squeeze of tomato purée and a glug of Balsamic vinegar. I also add a teaspoon of marigold vegetable stock and salt and pepper to taste – you may need a little sugar to balance the tartness of the tomatoes.

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This can be simmered for 30-40 minutes till all the Veg is cooked through, and it is rich and delicious.

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Add some chopped fresh Basil just before serving.  I would happily eat this alone, but to cater for Hubby and Youngest….

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I beat 3 Chicken Breasts to about a pound coin thickness

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I loosely cover each one with cling film and use a wooden rolling pin to flatten – I think of something or someone who has annoyed me and bash away 🤣

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In a frying pan, I gently heat a tablespoon of butter, and a little olive oil, a grated fat cloves of garlic, salt and pepper and a half teaspoon of mixed herbs, stir through.

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Carefully lay each Breast (removed cling film) into the garlic butter mix till browned and cooked through, you can pop these onto an ovenproof tray after browing to finish cooking in a preheated oven (180) if it’s easier.

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Serving is simply the beautiful Vegetable base with Tender Chicken on top – Lush..

Pan Fried Chicken Breast in a Creamy Herb Sauce with Cauliflower Rice

Pan Fried Chicken Breasts in a Creamy Herb Sauce with Cauliflower rice

I took some time out for me today, and spend a couple of hours reading, the house was empty – just the cats and myself – it was bliss 😇

Our darling daughter is back for a few days as her boyfriend has gone off to a festival, it just so happens that Youngest has gone to the same festival with his friends too – so a little time to spend with Grace – a rarity

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She wants Chicken, so I am making Pan Fried Chicken Breasts in a Creamy Herb Sauce- simple but tasty.

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I defrosted 3 chicken breasts in the fridge overnight from my Muscle Food delivery.

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The have been beaten till about the depth of a pound coin,

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then dusted in Garlic power mixed with some dried oregano, Rosemary and thyme, salt and pepper.

IMG_4882These are gently Fried in butter and olive oil till nearly cooked through

IMG_4883Set aside,

IMG_4888then in the same pan add a tablespoon of olive oil and 3 fat crushed cloves of garlic, some fresh chopped rosemary, and some chopped fresh thyme.

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Gently fry till the garlic and herbs give off their oils then add about 200ml of double cream, stir through and add the chicken breast back in.

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Season to taste and serve over Cauliflower rice

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This is simply raw Cauliflower either grated or blitzed in a food processor and then microwaves for 2 minutes – simple – low carb – fab…..

I cooked real rice for Hubby and Daughter 😉

Spiralised Spaghetti Bolognaise Low Carb Spiralised Courgette

Spiralised Spaghetti Bolognaise

What a day….  busy busy at work, I am pleased to be home …

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Something tasty and filling tonight, a lovely Bolognaise sauce with Spiralised Courgettes for me, Spaghetti for the menfolk.

I am using a pack of Beef mince from last months Iceland freezer fillers.

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I start by chopping a medium onion and 2 very fat cloves of garlic, these are gently fried off with a sprinkling of salt and pepper

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I then add the broken up mince, cooking till browned.  I add 2 Beef stock cubes, a good squirt of tomato purée and a teaspoon of mixed herbs

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Stir through and cook out the purée before adding a tin of chopped tomatoes and the tin filled with water.

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Simmer for 5 minutes, then turn the heat as low as it will go and leave till thick and glossy

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I have a ‘manual’ spiraliser so I simply ‘sharpen’ my Courgette till I have enough to satisfy me, one is usually enough (no sniggering at the back 🤣)

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No need to cook it as the heat of the sauce is enough to heat it through – honest 😇

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I make up some pasta for the men, then generously douse in freshly grated Parmesan and enjoy

Would love a glass of wine with it,  but it’s a school night and I am trying not to 🤞

Corriander Lime Chicken on a bed of Wilted Butter Spinach

Corriander Lime Chicken Breasts with Butter wilted Spinach. I found you are not  Corriander fan, swap it for finely sliced red chilli for a fiery alternative 🌋

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I am feeling a bit off colour today, not ill, just worn out, lack of sleep 😴

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I needed something simple tonight, so into a freezer bag with a glug of olive oil,

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the juice of 2 limes, a teaspoon each of garlic powder and smoked Paprika.

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A chopped handful,of fresh Corriander

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Slash each Chicken Breast with a sharpe knife

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Squish this all together and leave for an hour.

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These can be oven baked for 20-25 minutes at 180.

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I stir fry a bag of Spinach in a tablespoon of butter with salt and pepper.

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The Chicken Breast is simple served on the Spinach.

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For Hubby and Youngest, they are having the Chicken with buttered new potatoes and salad.

Quick and simple – Off for an early night…

Halászlé Hungarian Paprika Fishermans Stew

Halászlé – Hungarian Fishermans Stew. Low Carb and Lush 😍

The weather is truly terrible, it’s raining so hard, it wouldn’t surprise me to see the Ark sailing past the window – and we live at the top of a huge hill….

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I started with a pack of Aldi frozen Cod, defrosted.

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I finely slice 2 medium onions, 2 bell peppers, 3 fat cloves of garlic, Homegrown Courgettes, a good pinch of salt and pepper.

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Fry the onions and Courgettes off in a glug of olive oil

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Add the peppers, a teaspoon of Paprika, one of Sweet Paprika and one of Smoked Paprika

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Then add a good glug of white wine, I am using dry vermouth, add a pack of Passata and cook down for a few minutes

Normally, I would add a cubed Potato to thicken, but as I am Low carbing I leave it out and just cook it down a little further.

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I stir a large handful of Spinach into the mix.

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When the tomato base is almost done, lay the cod fillets on the top, and poach till cooked through, I have added a handful of king Prawns too, just to bulk the protein levels.

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I am having it as it comes

The men will have warm, crusty rolls with theirs – they smell amazing 🙃

Vietnamese Beef Stew – Slow Cook Sunday Low Carb with 80 Acres Cabernet Shiraz Merlot

Vietnamese Beef Stew – a delicious cross between a curry and a stew, rich and spicy Beef slow cooked in the oven or slow cooker.

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The weather is cooler, so I thought a more substantial meal was needed, I bought 700g of stewing steak at Aldi this week, and had intended to cook a beef curry, however, whilst flicking through Pinterest I can across This recipe for a Vietnamese one pot Beef Stew – had to give it a go 🤗 Adapted, of course to what I have in.

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The Beef needs to be marinated for at least an hour in a mixture of a table spoon of flour (I am using Coconut flour), a teaspoon of 5 spice powder, 2 finely diced pieces of lemon grass, 3 crushed cloves of garlic, salt, pepper, 2 tablespoons of dark soy sauce and a tablespoon of dark brown sugar

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I peel and chop the lemon grass and garlic in my Bamix mini chopper,

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then mix together with the other ingredients

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and coat the Beef, cover and set aside to marinate.

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I start by browning the marinated Beef, a couple of minutes tossed in a little veg oil over a med/high heat.  Add 2 medium diced onions, and finely sliced Chilli or 2 (to your liking), Stir and lightly fry.  Then add a tin of chopped tomatoes, a good squirt of tomato purée, a teaspoon of cinnamon, 2 star anise, 600 ml Beef stock (2 x oxo)

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Mix this all together, then pop into a medium oven (160) for an hour.

IMG_4723After and hour add approx 500g of diced butternut squash,

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stir in and return the pot to the oven for another hour till the Beef is falling apart.

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I am having mine as it comes, the butternut squash is fairly carby, so I don’t need anything else.

Serve with whatever you fancy, rice, noodles, chunks of crusty bread.

This could be done in a slow cooker, marinate and brown the meat then put all of the ingredients into the slow cooker and cook for 4-6 hours depending on the slow cooker you have – you may want to reduce the quantity of fluid as it doesn’t evaporate as much.

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I have matched this to the 2nd bottle of wine that Aldi has kindly sent me to try, again Wakefields 80 Acres, the same environmental credentials but this time a Cabernet Shiraz Merlot – ripe cherries with a kick of black Pepper Amazing with this spiced Stew, one to drink with rich food or strong cheeses – I enjoy red wine, Hubby less so, but even he said this one was good with the meal somit must be true 🤣

Courgette Fries served with a Juicy Ribeye Steak and an Aldi Carbon Neutral 80 Acres Shiraz Viognier

Steak with Courgette Fries – Saturday Night Supper with a glass of Wakefield 80 Acres Carbon Neutral 80 Acres Shiraz Viognier wine from Aldi.

We love Steak and Chips, but in line with my new way of eating, spuds are off the menu 😞

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As our Courgette plants are doing overtime, I thought Courgette Fries would be good,

IMG_4696dusted in Coconut flour and Parmesan.

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I start by cutting the Courgette into batons, and soak in a mixture of beaten egg, salt, pepper and a teaspoon of veg oil.

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Dip the batons into a mix of coconut flour (or plain flour) and finely grated parmesan and place onto a cooling rack over a baking sheet and into a preheated (200) oven for 15-20 minutes or so, checking half way through and turning the Fries

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so they crisp on all sides.

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The fries join a lightly Griddled Aldi Ribeye steak

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We like it rare, so a very hot griddle and seared on each side 😊

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and a spinach salad 😍 just Baby leaf Spinach and quartered tomatoes tossed in a Caesar dressing.

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Aldi asked me to review 2 of their new wines, Wakefield is an Australian Winery that produces some amazing quality wines – even when I am not lucky enough to be sent wines, I do buy Wakefield, their Reisling is amazing…

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The USP of this particular 80 acres range is that it is produced to be 100% carbon neutral with 5% of their profits going to sustainable environmental projects and they have won several prestigious environmental awards without even tasting the wine. They have 6 medals for this particular wine too.

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I am no wine connoisseur, but at know what I like and I say it how it is, the Wakefield 80 Acres Shiraz Voingnier is a medium bodied Red with lush plum fruit flavour which linger in the palette – perfect with our meal tonight, not heavy enough to overpower the delicious steak, it actually enhances it. For £6.99 is a lush wine 😉

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Happy Saturday – Dinner is served x