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The Cooking Forum Low Calories/Low Fat/Healthy Recipes.

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Showing 1-25 of 31 posts in this discussion
Initial post: 27 Jan 2013 18:08:26 GMT
Frenchie says:
I thought we could start a thread with Low Calories Recipes, all tried and tasted. Our own recipe book.

Like this, those who would like to lose a few kilos but do not know what to cook, will have a recipe book at the ready (it might take a while to sieve through all the recipes though after a while, but it will be at least, an interesting reading).

Ok, here is the first:

My Chicken Curry (serves 4)
3 diced chicken breast
2 tins of chopped tomatoes
2 peeled, cored and diced green apples (optional)
2 teaspoons of tomato puree
2 tablespoons of curry powder of your choice
a handful of green peas (frozen or else) - optional)
a quarter of a chick peas can (optional)
1 chopped onions and 1 bouquet of coriander.
Salt and pepper and hot sauce if needed.

I usually chop 1/2 of the coriander in the food processor and put it aside. The other half, I chop it in the food processor with the onion, and the curry powder. It makes a nice paste.
In a pan, I pour one teaspoon of oil, just to saute the curry paste I just made then I throw all the other ingredients in it. I cover with cold water (the water is just to cover all the ingredients). I cover and I cook for half an hour or until cooked.
I serve it with the coriander I have set aside, that gives an 'authentic' taste.
I serve either with plain rice, or naan bread (shop brought because I do not have the recipe yet) or turkish/french bread. A green side salad, and voila, Bob is your uncle, a quick meal, not fattening.

NB: If I do not have chicken breast, I replace them with 4 legs or cubed lamb meat or whatever I have in the fridge.

Posted on 27 Jan 2013 19:45:11 GMT
When losing weight you need to pile on the flavours without piling on the calories. One of the best ways to do that is with low-cal condiments such as chutney.
Here is one of my favourites and I'll dig out some others as well
Coriander and Mint Chutney
1 large bunch coriander
The leaves of 1 large bunch mint
1/2 inch fresh ginger
2-3 chilis (to taste)
2 cloves garlic
Juice of one lemon (I usually add a few threads of the zest as well)
Pinch each salt and sugar
1 Tablespoon olive oil

Place all together in food chopper or blender and blitz until smooth. Store in covered glass jar in fridge. Add to salads, cold fish, etc.

You can make a mint-only chutney with just mint, a chili or two, some garlic and vinegar. Add a pinch of sugar if it needs depth.

Yogurt Dill Sauce
Super-simple. Add dried dill to Greek yogurt, squeeze a small clove of garlic through a garlic press into the mixture, and refrigerate for an hour or so. Again, use on salad, fish etc.
How much? Oh, a good "shake" of dill to about a cup of yogurt.

In reply to an earlier post on 27 Jan 2013 19:57:51 GMT
Stu says:
frenchie love,that would make me 2 meals? thats why when my friend tom comes round and sees my meals he always says he puts 7lb on just looking at them.loland he also wonders why i dont put any weight on

Posted on 28 Jan 2013 12:55:08 GMT
Isobel Ayres says:
Roast Butternut Squash Soup

1 medium butternut squash
2 medium carrots
2 red onions
4 ripe tomatoes
2 cloves garlic
.5 tbs olive oil
Stock - I guesstimate 1.5 litres?
Salt, pepper and whatever herbs you fancy (I always put a bit of chilli in but the rest varies)

Roughly chop the vegetables and coat in the oil in a roasting pan. Roast at 180c for 30-40 minutes until nice and soft. Whizz in the blender, then add the stock to the veggies in a soup pan, season and cook for 5-10 minutes.

It's good - loads of flavour from the roasting but hardly anything except veggies.

In reply to an earlier post on 28 Jan 2013 13:12:49 GMT
Last edited by the author on 28 Jan 2013 16:05:01 GMT
Stu says:
could you not adjust the vegetables isobel to vary the flavour also? it doesnt matter!!

In reply to an earlier post on 28 Jan 2013 16:52:35 GMT
Isobel Ayres says:
Absolutely you could, but that there's a nice flavour.

In reply to an earlier post on 28 Jan 2013 17:00:29 GMT
Stu says:

Posted on 28 Jan 2013 18:16:38 GMT
Here are those other chutney recipes I was looking for. Fresh, flavourful chutneys can be made just before a meal, or kept in the fridge for a few days--without all the sweetness and calories of the preserved kind. They add zing to a meal, and the degree of spice and chilli-heat
can be made to order. The spicier sort also help us to eat less, since the
flavour explosion satisfies the palate as well as hunger. And they are soooo
simple to make! It only takes a moment to assemble the ingredients.
All quantities are approximate, so you can make enough for one or two, or a party. Do store
leftovers tightly covered in the fridge! Some will improve if allowed to stand for a day or two.
Serve as a condiment with curries, rice dishes, salads...use your imagination!

Spicy Tomato Chutney 1
1 large tomato, peeled and diced
1 med onion, chopped
2 ribs celery, in small dice
1 green chilli in small dice (to taste)
Moisten with your preferred salad oil and vinegar.

Tomato Chutney 2
1 large tomato, seeded, peeled and diced
2 ribs celery, in small dice
1 green chilli in small dice (to taste)
Chopped fresh chives
Salt and Pepper
Pinch sugar
Moisten with vinegar.

Mint Chutney
2 handfuls fresh mint, finely chopped
1 small clove garlic, minced
1 green chilli in small dice (to taste)
Pinch sugar
Moisten with vinegar. You can also pound together the mint, sugar and garlic in
a mortar before proceeding.

Apple Chutney
1 cooking apple, grated (Granny Smith or similar)
1 small onion, minced
Chopped fresh parsley
1 green chilli in small dice (to taste)
Moisten with vinegar. Variation: Subtitute cucumber for apple.

Green Pepper, Apple and Raisin Chutney
2 apples, cored and peeled
2 sweet green peppers, seeded and blanched
2 Tablespoons seedless raisins
1/4 teaspoon cayenne pepper (to taste)
1/4 teaspoon sweet paprika
Juice of one lemon
Pinch sugar (optional)
Chop apples, raisins and peppers together v. fine or run thru a mincer. Add
lemon juice and seasoning; mash well or pound in mortar.

Sweet-Sour Apple Chutney
2-3 eating apples, finely shredded
2 handfuls finely-chopped mint
Moisten with vinegar.

Fresh-Cooked Chutney
1 apple, grated
1 onion, grated
3 tomatoes, chopped
3 ribs celery, chopped
1 Tablespoon mint
1 Tablespoon chopped fennel
1 Tablespoon grated horseradish (buy prepared)
1 clove garlic, crushed
1 green chilli in small dice (to taste)
1 orange, peeled and membrane removed, cut into chunks
Heat all to boiling point, stirring. Serve hot or cold.

Posted on 28 Jan 2013 18:52:28 GMT
pixie says: are a wonder...well done and thank you!xxx

Posted on 28 Jan 2013 19:21:28 GMT
Spock says:

In reply to an earlier post on 28 Jan 2013 19:33:48 GMT
Frenchie says:
Yes, Stu, I suppose it could. Lucky you, you do not put on weight, I suppose you are very active then? (if I am not too indiscreet **smiles**)

In reply to an earlier post on 28 Jan 2013 19:37:38 GMT
Charlie says:
Ooo fab chutney recipes. Thanks Ori x

Posted on 28 Jan 2013 19:53:15 GMT
Frenchie says:
No Fat Added Lentils Soup

I boil two litres of water, pour in a pan, add 3 cups of red/orange lentils like this one, about 200mls, one large potato, 2 large carrots, 1 onion pierced with cloves, 1/2 leek (if I have) and bring the lot back to the boil until the potatoes and the carrots are cooked. The lentils cook very quick. Because my children like it red, I add a table spoon of tomoto puree.
If the soup is too thick, I add some water, if I find it too runny, I leave the lid off for few minutes until it thickens.
Once it is cooled a bit, I put it in the liquidiser, put it back in the pan to heat a little bit again and decorate with coriander finely cut.
I serve with warm french bread.

p.s. I forgot the salt and pepper. Sorry :)

Posted on 28 Jan 2013 20:35:26 GMT
Spock says:
Frenchie, that is a cup and saucer.

In reply to an earlier post on 28 Jan 2013 20:37:00 GMT
Stu says:
frenchie my love i wish i were active in that department not at the moment sulk sulk lol

In reply to an earlier post on 28 Jan 2013 21:27:33 GMT
Frenchie says:
I use the saucer to rest my stirring spoon. No mess **smiles**

Posted on 28 Jan 2013 21:32:49 GMT
Stu says:
no problem,it made me smile too!!

Posted on 29 Jan 2013 14:40:44 GMT
BTW, you can tell these are old (pre-war) recipes. These days you don't grate an onion, you throw it in the food chopper and blitz it. No more tears! And pounding garlic and mint in a mortar? Surely you jest! That's what I get for cut-and-pasting without thinking.

Posted on 29 Jan 2013 14:51:28 GMT
Spock says:
I don't mind, I have got Victory Cookbook: Nostalgic Food and Facts from 1940-1954 and another not on here.

Posted on 29 Jan 2013 14:52:09 GMT
Last edited by the author on 29 Jan 2013 14:52:32 GMT
Bearman says:
Hey I still pound things in my mortar - food processors are simply not the same. The pestle and mortar seem to release more aromatics (oils?) than the blender.

But only if I have the time!

Posted on 29 Jan 2013 14:58:11 GMT
Spock says:
I use a pestle and mortar, and love it, we have not got a food processor either.

Posted on 29 Jan 2013 15:32:38 GMT
Bearman says:
I still have a food processor which does a number of jobs really well, but when it comes to releasing the aromatics from herbs and spices, nothing beats the pestle and mortar. I admit that the processor does make life easier, and I will sometimes use it for convenience, but if I have time, and I am making pesto, grinding toasted spices for a curry, or pounding herbs, juniper and/or citrus zest for a marinade, then the pestle and mortar give a better result.
Your reply to Bearman's post:
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Posted on 29 Jan 2013 17:17:43 GMT
Frenchie says:
I have a pestle and mortar in my kitchen, a wooden one but I shall confess that it is more for show and the ''authentic'' look :) (I keep the food processor in the cupboard)

In reply to an earlier post on 29 Jan 2013 17:35:38 GMT
I follow the Indian method of dry-toasting spices if needed, then (always) grinding them in a coffee grinder. As Manisha says, "What do you mean you use your coffee grinder for coffee--what's wrong with you!" LOL

In reply to an earlier post on 30 Jan 2013 09:36:18 GMT
Isobel Ayres says:
Heh - I never thought of grating an onion! I've not got a food processor, but that's a handy way to get it fine enough to use as a base in Indian cooking.

Learn something new every day :)
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Discussion in:  cooking discussion forum
Participants:  8
Total posts:  31
Initial post:  27 Jan 2013
Latest post:  31 Jan 2013

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