Tag: Rice

Coronation Bake…

It’s no surprise how much I love to experiment in the kitchen, after all its how new recipes are made and often the ones we enjoy the most. I have learnt over time to make sure I have a pen and paper in the kitchen so I can jot down the ingredients as I go as it can be easy for me to forget by the time I have sat down to eat.

So this recipe came about when I needed to use up some ingredients that I had in the fridge and didn’t want them to go to waste. And we both love anything to do with a curry so this was something we put on the menu a week after the first time of making it, love it.

We recommend using Greek yogurt and not the Greek style as it is thicker and is much better in this dish.

Some recommended items from our kitchen for this dish…

  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • A lot of our dishes are pyrex, great for cooking. Perfect for roasters too and easy to clean.
  • A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.

Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Coronation Bake

Serves 6

INGREDIENTS:

  • 300g long grain rice
  • 1 medium butternut squash, peeled, deseeded and diced
  • Half a cauliflower head, cut in florets
  • Half a broccoli head, cut in florets
  • 200g french green beans, top, tailed and diced
  • 4 tablespoons Sainsbury’s korma curry powder
  • 150g 0% fat free Greek yogurt
  • 8 tablespoons mango chutney
  • Juice of 1 lime
  • 2 x 13g bags of Walkers Sensations mango & red chilli chutney poppadoms

METHOD:

  1. Preheat oven to 200°C fan.
  2. Rinse the rice under the tap to release any starch and cook following the instructions on the packet, drain any remaining water and set aside.
  3. Meanwhile add the squash & green beans to a roasting tin and sprinkle over 2 tablespoons of the korma powder, roast until starting to soften, it will continue to cook in a later step so don’t over cook it.
  4. In a saucepan bring the broccoli and cauliflower to the boil and simmer for 5 minutes or until tender, drain and set aside.
  5. In a bowl stir together the remaining korma powder, yogurt, lime juice and mango chutney.
  6. Once everything is cooked mix everything together and place into an oven proof dish, crush the poppadoms over the top and bake in the oven for 10 minutes.

NOTES:

  • This dish will last in the fridge for 2 days and is also freezable. Allow to fully cool down before placing in the fridge or freezer. Make sure you reheat fully before consuming.

Hickmans Slim Kitchen

Beetroot Risotto…

Risotto is one of those dishes you need a good arm for. You can oven bake a risotto and you can literally chuck everything in a pan and let it do its thing, but a proper risotto is best done by slowly adding stock and wine (recipe dependant) and constantly stirring to get a creamy dish at the end of it without the need to add cream or cheese, however adding cheese and cream is totally up to the individual to do, some Parmesan stirred through at the end can really change the dish as well.

Some recommended items from our kitchen to make this dish…

  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.
  • I love our ladle, it has a mini strainer on one side.
  • Garlic crusher, we have had this one for a good while, easy to clean and can crush multiple cloves at once saving time.

**NOTE: just a quick note about the seasoning we use in this dish, we have used a spice kit available from SpiceNTice which have all the spices you need all included in one kit so we don’t need to rummage through the spice cupboard for lots of different ones. Their spice kits and rubs are all Slimming Club friendly (Slimming World, Weight Watchers, Calorie counting etc). For 10% off your order you can use our code HICKMAN10 at the checkout.

Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Beetroot Risotto

Serves 4

INGREDIENTS:

  • 1 vegetable stock cube
  • 1 red wine stock pot
  • 1 red bell pepper, deseeded and roughly chopped
  • 150g cherry tomatoes, halved
  • 1 large red onion, diced
  • 2 garlic cloves, crushed
  • 250g arborio risotto rice
  • 2 tablespoons tomato puree
  • 300g cooked beetroot , roughly diced (make sure its un-pickled)
  • 2 teaspoons SpiceNTice ras el hanout rub – (**See note above about this rub)

METHOD:

  1. Preheat the oven to 200°C fan.
  2. In a roasting tin add the cherry tomatoes, bell pepper and 1 teaspoon of the ras el hanout rub and roast for 15 – 20 minutes.
  3. Meanwhile make up the stock using the vegetable stock cube and wine stock pot with 1 litre boiling water and bring the stock to a boil with the other teaspoon of ras el hanout rub and simmer on a low heat to keep hot.
  4. In a heavy bottomed pan fry the onion and garlic with a tablespoon of stock on a medium heat until starting to soften, add a little more stock if the onions are starting to catch.
  5. Reduce the heat and stir in the rice, tomato puree, beetroot and a ladle of stock. Bring to a simmer and keep stirring until the stock is absorbed, add another ladle of stock and keep stirring until absorbed again, repeat this process until you have used all the stock.
  6. At this point taste the rice to check it is cooked, add a little extra water if it needs a little longer.
  7. Once the rice is cooked stir through the roasted vegetables, taste again and check if any salt and pepper is needed.
  8. Serve alongside a salad and some freshly shaved Parmesan if you wish.

Hickmans Slim Kitchen

Veggie Quesadillas…

Shane loves his Mexican food and it occurred to me that we don’t have more of it. It’s easy enough to make healthy versions of Mexican food, its just a few simple swaps here and there, mainly the use of oils.

Mexican food is actually full of lots of healthy ingredients like vegetables, pulses, beans and more. Served with salads and other side dishes these quesadillas make a great addition for a dinner party to impress your friends and family.

Some recommended items from our kitchen to make this dish…

  • A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • Non stick frying pan.
  • The BEST gadget ever… electric masher (also great for baby food puree too).
  • A George Forman grill.

**NOTE: just a quick note about the seasoning we use in this dish, we have used a spice kit available from SpiceNTice which have all the spices you need all included in one kit so we don’t need to rummage through the spice cupboard for lots of different ones. Their spice kits and rubs are all Slimming Club friendly (Slimming World, Weight Watchers, Calorie counting etc). For 10% off your order you can use our code HICKMAN10 at the checkout.

Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Veggie Quesadillas

INGREDIENTS:

For the filling:-

  • 225g long grain rice
  • 1 red onion, peeled and finely diced
  • 1 red bell pepper, deseeded and finely diced
  • 1 small tin sweetcorn, drained
  • 1 tin black beans, drained
  • 3 tablespoons tomato puree
  • SpiceNTice enchiladas spice kit (**See note above about this kit)
  • 1 large sweet potato

You will also need:-

  • Weight Watcher wraps or wraps of your choice
  • Red leicester cheese or cheese of your choice

Optional extras:-

  • Salsa
  • Reduced fat sour cream and chive dip
  • Guacamole/or mashed avocado

METHOD:

  1. Cook the rice as per the instructions on the packaging, reducing the cooking time by 5 minutes.
  2. Meanwhile prick the sweet potato with a fork, place on a microwavable plate and microwave until the flesh is soft inside (usually takes around 5 – 8 minutes depending on size of potato and the wattage of your microwave).
  3. In a frying pan gently fry the onion and bell pepper until starting to soften.
  4. Add the sweetcorn and beans and gently fry to heat through.
  5. Once the rice is cooked, drain any remaining water and add to the pan along with the enchilada kit, the tomato puree and 100ml of boiling water and stir to combine everything together, continue to cook until all the water you just added is gone and everything is heated through.
  6. Time to assemble the quesadillas… we find it easier to use a George Forman grill (you can find a link to our one in the links above) but you can use a frying pan if you wish, it just might be a bit messier.
  7. Preheat your George Forman grill as per the instructions that come with it (if using a pan heat a pan on a low/medium heat, you may want to use a little frying to prevent sticking).
  8. Scoop out the flesh from the sweet potato, season with salt and pepper and mash it up.
  9. Spread the potato over 1 half of each of the wraps, (if you are having guacamole also add this the same way at this stage).
  10. Add the rice on top of the potato making sure not to over fill it too much (to test if you are over filling it simply fold the other half of the wrap over and if the filling is falling out to much then take some out)
  11. Sprinkle the cheese over the top, fold the other half of the wrap over and place in your preheated George Forman (or frying pan) and cook for a few minutes until the cheese is melted, the wrap is golden and crisp and the filling heated through. (If using the frying pan gently get a fish slice and turn the wrap over half way through cooking to ensure you crisp up both sides of the wrap.
  12. Serve with your choice of dips if you wish, some wedges, salad and anything else you wish to add. Enjoy.

NOTES:

  • Any leftover rice can be stored in an airtight container and enjoyed another day. Allow to fully cool down before storing in the fridge, can also go in the freezer, defrost fully before reheating and eating.

Hickmans Slim Kitchen1 Comment

Cheesy Roast Tomato Stuffed Butternut Squash…

After our stuffed squash recipe from a few weeks ago which you can find here > Sunday Roast Stuffed Squash < I instantly knew I had to experiment and make another one but with a different stuffing mixture AND I wanted to add in cheese to see how it would work. And my goodness, we were in a food coma after this as it was so damn good.

The stuffing in this recipe makes plenty for leftovers for another day too so that is lunch sorted as well.

Some recommended items from our kitchen for this dish…

  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • Large roasting tin.
  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.
  • Garlic crusher, we have had this one for a good while, easy to clean and can crush multiple cloves at once saving time.
  • Non stick saucepans.

**NOTE: just a quick note about the seasoning we use in this dish, we have used a spice kit available from SpiceNTice which have all the spices you need all included in one kit so we don’t need to rummage through the spice cupboard for lots of different ones. Their spice kits and rubs are all Slimming Club friendly (Slimming World, Weight Watchers, Calorie counting etc). For 10% off your order you can use our code HICKMAN10 at the checkout.

Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Cheesy Roast Tomato Stuffed Butternut Squash

Serves 2 as a main dish or 4 as a side dish

INGREDIENTS:

  • 1 large butternut squash

For the stuffing:

  • 225g white and wild rice mix
  • 1 medium courgette, sliced and then each slice in quarters
  • 1 red bell pepper, deseeded and roughly chopped
  • 300g cherry tomatoes
  • 1 large onion, finely diced
  • 1 garlic clove, crushed
  • 1 stick celery, finely diced
  • 300g passata
  • 1 tablespoon tomato puree
  • 600ml vegetable stock
  • 1 tablespoon SpiceNTice chimichuri rub (** See note above about this rub)
  • 80g mature light cheddar, sliced thinly or grated

METHOD:

  1. Preheat the oven to 180°C fan.
  2. Cut the butternut squash in half length-ways and scoop out the seeds.
  3. Spray a little frylight or a little oil (we prefer to use oil but do what you prefer) and place the butternut squash flesh side down onto a baking tray and roast for 60 – 75 minutes, turning the squash over half way through cooking. NOTE: Don’t over bake as we will be cooking it further in the next few steps, you want it to be soft enough to scoop out the flesh but not too soft that its mushy and collapsing.
  4. Once baked remove from the oven and leave it to cool so you can handle it.
  5. Meanwhile while the squash is cooking prepare the stuffing.
  6. Add the cherry tomatoes, pepper and courgette to a baking tray, sprinkle over a little of the chimichuri rub and roast until golden and the tomatoes start to split.
  7. In a pan saute the onion, celery and garlic until beginning to brown.
  8. Add the rice, puree, passata, rest of the chimichuri rub and stock and bring to the boil.
  9. Turn down to a simmer and cover with a lid and continue to simmer for 20 – 30 minutes or until the rice is fully cooked and the stock absorbed (check your packet of rice instructions as you may need to cook for a little longer and may need a little more water).
  10. When the butternut is cool enough to handle score all the way around about half an inch away from the edge and scoop out the flesh, being careful not to cut through the skin, dice the flesh into small pieces and stir into the stuffing mixture along with the roasted courgette, pepper and cherry tomatoes. Season to taste.
  11. Now to stuff the squash. Spoon the stuffing into both sides of the squash and pack it in nice and tight, cram as much as you can in.
  12. Put the cheese on one half and place the halves together and tie some kitchen string to tie together in 3 – 4 places.
  13. Place on a roasting tray and roast for 20 – 25 minutes or until piping hot all the way through.
  14. Slice and serve immediately either as a main dish or as a side.
Cheesy Roast Tomato Stuffed Butternut Squash

NOTES:

  • The leftover rice can be enjoyed for lunches the next day. Simply store in an airtight container and put in the fridge when cool enough. Enjoy heated up again or its delicious cold.

Hickmans Slim Kitchen

Roast Tomato Risotto…

Risotto is one of those dishes you need a good arm for. You can oven bake a risotto and you can literally chuck everything in a pan and let it do its thing, but a proper risotto is best done by slowly adding stock and wine (recipe dependant) and constantly stirring to get a creamy dish at the end of it without the need to add cream or cheese, however adding cheese and cream is totally up to the individual to do, some Parmesan stirred through at the end can really change the dish.

Some recommended items from our kitchen to make this dish…

  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.
  • I love our ladle, it has a mini strainer on one side.
  • Garlic crusher, we have had this one for a good while, easy to clean and can crush multiple cloves at once saving time.

Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Roast Tomato Risotto

Serves 4

INGREDIENTS:

  • 250g arborio risotto rice
  • 1 medium courgette, sliced and then each slice in quarters
  • 1 red bell pepper, deseeded and roughly chopped
  • 300g cherry tomatoes
  • 1 large red onion, diced
  • 2 garlic cloves, crushed
  • 300g passata
  • 1 tablespoon tomato puree
  • 1 vegetable stock cube
  • 1 white wine stock pot
  • 2 teaspoons Italian herbs
  • Handful of fresh basil, roughly chopped

METHOD:

  1. Preheat the oven to 200°C fan.
  2. In a roasting tin add the cherry tomatoes, bell pepper, courgette and 1 teaspoon of the Italian herbs, season with salt and pepper and spray either a little frylight or a few squirts of oil (oil works much better but use frylight if you prefer). Roast for 20 – 25 minutes.
  3. Meanwhile make up the stock using the vegetable stock cube and wine stock pot with 1 litre boiling water and bring the stock to a boil with the other teaspoon of Italian rub and then simmer on a low heat to keep hot.
  4. In a heavy bottomed pan fry the onion and garlic with a tablespoon of stock on a medium heat until starting to soften, add a little more stock if the onions are starting to catch.
  5. Reduce the heat and stir in the rice, tomato puree and a ladle of stock. Bring to a simmer and keep stirring until the stock is absorbed, add half the passata and another ladle of stock and keep stirring until absorbed again, add another ladle of stock and stir again, repeat this process until you have used all the passata and stock.
  6. At this point taste the rice to check it is cooked, add a little extra water if it needs a little longer.
  7. Once the rice is cooked stir through the roasted vegetables and fresh basil, taste again and check if any salt and pepper is needed.
  8. Serve alongside a salad and some freshly shaved Parmesan if you wish and a slice of garlic bread.

Hickmans Slim Kitchen1 Comment

Chicken Tikka Rice Salad…

A simple dish that punches flavour. Can be made in advance and stored in the fridge for weekday lunches too.

You can replace the chicken with a vegetarian alternative or just simple roast vegetables in the tikka spice and skip the meat and meat replacements altogether.

**NOTE: just a quick note about the seasoning we use in this dish, we have used a spice kit available from SpiceNTice which have all the spices you need all included in one kit so we don’t need to rummage through the spice cupboard for lots of different ones. Their spice kits and rubs are all Slimming Club friendly (Slimming World, Weight Watchers, Calorie counting etc). For 10% off your order you can use our code HICKMAN10 at the checkout.

Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Chicken Tikka Rice Salad

Serves 2

INGREDIENTS:

  • 2 chicken breasts, fat removed
  • SpiceNTice tikka sizzler kit (**See note above about this kit)
  • 150g easy cook rice
  • 12 cherry tomatoes
  • 1 large red onion, cut into wedges
  • Small packet tenderstem brocolli
  • Small packet french green beans
  • Juice and zest of 2 limes

METHOD:

  1. Add the chicken, 1 tablespoon of the lime juice and 1 tablespoon tikka spice into a ziplock bag and marinate over night.
  2. Preheat oven 200°C fan.
  3. Cook the rice according to the packets instructions.
  4. Place the vegetables on a greased baking tray and drizzle a few teaspoons of the reserved lime juice over the tops, roast for 15 minutes or until they are cooked.
  5. Meanwhile cook your chicken in a griddle pan, we use a George Formans grill but you can just simply fry it if you prefer or roast it along side the vegetables, just adjust the cooking times to suit.
  6. Simply serve your rice, veg and chicken in a bowl and stir through the reserved lime juice. Season with salt and pepper and enjoy.

Hickmans Slim Kitchen
Create a website or blog at WordPress.com
%d bloggers like this: