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HEALTHY MAIN COURSES

HEALTHY MAIN COURSES

CHILI CON CARNE

Don’t you just love Mexican food?

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CHILI CON CARNE

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Lunch – Mexican
By Katarina – Serves: For 3-4 people
Prep Time: 30 minutes – Cooking Time: 2 hours – Total Time: 2,5 hours

Ingredients

  • 500g minced ground beef
  • 2 medium sized onions
  • 3 garlic cloves
  • 1 stalk of green
  • 1 oblong red pepper
  • 1 can of tomatoes in pieces
  • 1 tablespoon tomato concentrate
  • 1dcl of red wine
  • 3dcl beef soup base
  • 160g canned corn
  • 230g canned red beans
  • Spices:
  • 2 teaspoons smoked ground paprika
  • 2 teaspoons spice mixture for chili con carne
  • Ground chili (to taste)
  • Salt
  • Pepper
  • Vegetable oil

Instructions

1

Peel the onion and garlic and rinse under running water. Together with the greens, chop all three separately.

2

Heat the vegetable oil in a medium-sized pot and fry the onion on it for a few minutes to soften. Add the chopped garlic and greens and fry for a few more minutes.

3

Season with smoked paprika and a mixture of spices for chili con carne.

4

Add the minced meat and roast it until it turns brown.

5

Pour the beef soup base and red wine into the mixture and let it boil. Reduce heat to a simmer.

6

Wash the red paprika and cut it into small pieces. Add it to the meat, along with the diced tomatoes and concentrate. Season with pepper, salt and ground chili.

7

Cover the chili con carne sauce with a lid and cook it for about an hour and a half, meanwhile stir it well several times.

8

Wash the beans and corn under running water and drain them.

9

After 1.5 hours of cooking, add them to the meat pot and let it all cook for about half an hour.

10

Serve chili con carne in a soup plate. You may also want to serve it together with rice or corn tortillas.

8. November, 2021 By
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HEALTHY MAIN COURSES

SHRIMP AND TOFU PAD THAI

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SHRIMP AND TOFU PAD THAI

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Main dish – Asian
By Katarina – Serves: 2

Ingredients

  • Accessories:
  • Wok
  • Serving tongs
  • Base:
  • 200g rice noodles
  • 100g shrimps
  • 60g tofu
  • 2 tablespoons olive oil
  • 1 egg
  • 100g bean sprouts
  • 30g leek (green part)
  • 1 garlic clove
  • 2 tablespoons crushed peanuts (unsalted)
  • Sauce:
  • 6 tablespoons fish sauce
  • 2 tablespoon rice vinegar
  • Juice of 1 lime
  • 3 teaspoons brown sugar
  • 4 tablespoons soy sauce
  • A pinch of red pepper

Instructions

1

To prepare the rice noodles, follow the instructions on the package that the noodles came in.

2

Peel the garlic and chop it. Cut the tofu into evenly sized cubes. Crush the peanuts. Wash the shrimps under cold water.

3

Prepare Pad Thai sauce in a separate bowl by mixing all the ingredients for the sauce together.

4

Swirl or drizzle the oil into a pre-heated wok, add the garlic, diced tofu and shrimps and fry for couple of minutes.

5

Then move everything to one side of the pan and make a fried egg on the other side.

6

When it coagulates (after approx. 25-30 seconds), mix it lightly with the help of serving tongs, and then incorporate with the other ingredients. Drain the noodles and add them to the pan.

7

Add the bean sprouts and leeks (cut into thin strips, 4-5 cm long) and mix until they soften.

8

Finally, pour in the sauce and crushed peanuts and stir again so everything gets well incorporated.

23. January, 2021 By
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