Tag Archives: Chili powder

Burritos

27 Sep

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These are a delicious treat that are surprisingly cheap to make – the rice helps to keep it a budget dish. They’re great with just cheese, or even better filled with lettuce, sour cream and guacamole. I’ve written beef in the recipe but it doesn’t really matter what meat you use for these either – I used beef and pork mince because it’s so much cheaper than just beef.

Leftover mince should be fine to reheat for around three days if kept in the fridge, or around a month if frozen. It’s best not to reheat the rice though.

Tip: this dish can be made as mild or as spicy as you like. If you’re cooking for people with different tastes then try making a mild mince and add tabasco sauce or chilli flakes to individual portions.

Serves: six people.

Cost per person: £0.81 (price based on Tesco Value ingredients).

Ingredients:

  • 6 tortillas
  • 1 onion
  • 500g beef mince
  • 1 can (400g) chopped tomatoes
  • 1 large or 2 small peppers
  • 300g rice
  • 180g grated cheddar cheese, or similar
  • 1-2 tsps chilli powder
  • 1 tsp mixed herbs
  • Salt and pepper, to season
  • Vegetable oil, for frying

Method

1) Chop the onion and fry on a high heat with the chilli powder for around 5 minutes, until soft and golden.

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2) Add the mince and cook for another 5 minutes, until brown.

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3) Add the chopped tomatoes and season with the mixed herbs, salt and pepper. Simmer on a high heat for around 10 minutes, until the juices have mostly boiled off.

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4) At the same time put the rice on to boil. When cooked drain, rinse well with boiling water and set aside.

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5) Add the chopped pepper to the mince and cook for around 2 minutes, to ensure it stays crunchy.

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6) Serve the rice, mince and grated cheese in a tortilla, and roll into a burrito shape.

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7) Roll into a burrito shape and tuck in!

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Beef and Bean Pot Melt

6 Sep

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This tender, melt-in-the-mouth dish is a hearty treat, great as we move into autumn. It can be made with pretty much any cut of beef, and because it cooks for a long time even a very cheap cut will be succulent and tender. I used a cut of beef called skirt, but anything such as braising steak, brisket, chuck or shin would be delicious in this recipe. You may have to look in a butchers to find some of them if your supermarket doesn’t have a meat counter, but they shouldn’t be too expensive and there is often much more flavour to be found in a cheaper cut of meat!

Leftovers should be fine to reheat for around three days if kept in the fridge, or around a month if frozen.

Tip: small chunks of blue cheese or mature cheddar stirred through 5 minutes before cooking is done would add a lovely depth to this dish.

Serves: four people.

Cost per person: £1.02 (price based on Tesco Value ingredients, except for the beef).

Ingredients:

  • 400g diced beef
  • 1 onion
  • 1 garlic clove
  • 1 can (400g) chopped tomatoes
  • 1 can (400g) kidney beans, drained and rinsed
  • 1 red pepper
  • 1-2 tsps chilli powder
  • 1 tbsp plain flour
  • 50ml water
  • Salt and pepper, to season
  • Vegetable oil, for frying

Method

1) Preheat the oven to 160C.

2) Dice the beef if not already done, and coat it in a layer of flour.

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3) Fry the beef on a high heat for 3-4 minutes on each side, until sealed and golden brown.

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4) Chop the onion and garlic and them to the beef. Cook on a medium heat for another 10 minutes.

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5) Add the water and chilli powder to the beef and onions, and simmer for 2 minutes.

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6) Add the chopped tomatoes, kidney beans and the chopped pepper, and stir together well.

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7) Cover with a lid and cook in the oven for 1 1/2 hours.

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8) Serve with a jacket potato or mash, and enjoy!

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Sweet Potato and Spinach Curry

28 Aug

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Although this isn’t the cheapest recipe I’ve made, it isn’t too expensive and is well worth a little extra cost. Strong flavours and colours give this dish a real sense of luxury despite being on a budget, and it’s one of my favourite curries.

I’ve tried not to use too many spices in order to keep costs down, as it can get very expensive if you don’t already have them. However, turmeric really does add to the flavour of this dish which is why I’ve included it alongside the chilli.

Leftovers should be fine to reheat for around three days if kept in the fridge, or around a month if frozen.

Tip: if this recipe is too spicy for your liking try only using 1 tsp of chilli powder, as the turmeric is more important to the flavour of the whole dish than the chilli is.

Serves: four people.

Cost per person: £0.91 (price based on Tesco Value ingredients).

Ingredients:

  • 500g sweet potato, peeled and cut into large chunks
  • 1 large onion
  • 2 garlic cloves
  • 1 can (400ml) coconut milk
  • 250g baby spinach
  • 2 tsps turmeric
  • 2 tsps chilli powder
  • Salt, to season
  • Vegetable oil, for frying

Method

1) Boil the sweet potato for 8-10 minutes. Drain and set aside.

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2) Chop the onion and fry on a medium heat with the garlic and turmeric for 3 minutes.

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3) Add the chilli powder and fry for another 2 minutes.

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4) Add the coconut milk and stir in well. Simmer for 4-5 minutes, until the coconut milk has thickened slightly.

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5) Season with salt and stir in the sweet potato. Simmer for another 4 minutes.

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6) Add the baby spinach – don’t worry when it doesn’t all fit in the pan! Simmer for 3 minutes, or until the spinach has wilted.

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7) Serve with rice, naan bread or chapattis.

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Chicken Kiev and Spicy Sweet Potato Chips

6 Aug

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This is definitely one of my favourite meals, as it’s packed with flavour and it’s not even bad for you, it’s actually pretty healthy! Although chicken isn’t the cheapest of ingredients, I think that this meal is definitely worth the extra expense as it’s so good. Shop-bought chicken kievs just don’t compare to the homemade version!

Tip: If you don’t have or don’t like sweet potato then a normal baking potato would work just the same, although it may need 5 minutes longer to cook.

Serves: three people.

Cost per person: £1.61 (price based on Tesco Value ingredients).

Ingredients:

  • Three chicken breasts
  • 1 slice of bread
  • 25g butter
  • 1 garlic clove
  • 1 large sweet potato
  • 1 tsp mixed herbs
  • 2 tsp cayenne pepper/cayenne pepper
  • Salt and pepper, to season
  • Vegetable oil

Method

1) Preheat the oven to 180C, and the grill to a medium heat.

2) Peel the sweet potato and slice into wedges. Place on a baking tray and season with salt and pepper. Sprinkle with the mixed herbs and chilli powder, and drizzle with vegetable oil. Cook for around 30 minutes, until golden.

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3) Whilst the chips are cooking, get started on the chicken. Finely chop or crush the garlic and mix with the butter.

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4) Cut a slit into the side of each chicken breast and spoon some of the garlic butter inside. Spread the butter on both sides of the chicken breasts and cook under a medium grill for 15 minutes, turning halfway through.

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5) Whilst the chicken is cooking toast the slice of bread and break it into breadcrumbs.

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6) Remove the chicken from the grill and cover with more garlic butter and breadcrumbs; if they won’t stick try mixing them with some of the butter. Cook under the grill for another 3-5 minutes, until the breadcrumbs are golden.

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7) Serve with your choice of vegetables and tuck in!

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Tomato, Spinach and Chickpea Spaghetti

29 Jul

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This is a simple and extremely healthy meal, and is a favourite of mine to perk you up when you’re feeling tired and run down – it’s full of vitamins so makes you feel loads better, as well as being really tasty.

Leftovers should be fine to reheat for around three days if kept in the fridge, or around a month if frozen.

Serves: four people.

Cost per person: £0.49 (price based on Tesco Value ingredients).

Ingredients:

  • 350g spaghetti
  • 1 can (400g) chickpeas
  • 1 can (400g) chopped tomatoes
  • 60g baby spinach
  • 1 onion
  • 1 garlic clove
  • 1-2 tsp chilli powder
  • 1 tsp mixed herbs
  • Salt and pepper, to season
  • Vegetable oil, for frying

Method

1) Fry the onion and garlic on a medium heat with the chilli powder for 3-4 minutes, until softened.

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2) Put the spaghetti on the boil. Turn the onion down to a lower heat and add the chopped tomatoes, simmering gently. Season with mixed herbs, salt and pepper.

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3) A couple of minutes before the spaghetti is cooked, drain and rinse the chickpeas and add them to the sauce.

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4) Add the spinach leaves and simmer for 1-2 minutes, until the spinach wilts.

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5) Drain the spaghetti and serve! Sprinkle with a little grated cheese if preferred.

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Classic Beef Burger

10 Jul

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It’s been such gorgeous sunny weather lately that I just had to do a recipe for a good old-fashioned beef burger for all the barbeques going on at the moment! It’s a very simple recipe, and you can add your preference of tomato, cheese, ketchup etc to it however you want to.

Serves: four people.

Cost per person: £0.49 (price based on Tesco Value ingredients).

Ingredients:

  • 50g tomato puree
  • 1 egg
  • 1 onion
  • 400g beef mince
  • 20g breadcrumbs
  • 1 tsp mixed herbs
  • 1 tsp chilli powder/cayenne pepper
  • Salt and pepper, to season
  • Vegetable oil, for frying

Method

1) Whisk together the tomato puree and egg. Season and add the mixed herbs and chilli powder or cayenne pepper.

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2) Finely chop the onion and mix this into the tomato puree and egg mixture, along with the mince and breadcrumbs.

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3) Shape into patties (I used a burger press but your hands are fine if you don’t have one!) and either barbeque, or fry on a medium heat for around 3 minutes on each side, until cooked through – you can check by cutting into the burger with a knife if you aren’t sure if it’s done.

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4) Put the burgers into a bun along with your favourite fillings and enjoy!

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Spicy Tuna and Tomato Pasta

6 Jul

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This meal is a great one for when you’re running low on food and need to use up things from the back of the cupboard. It’s also good for when you’re in a rush as it only takes ten minutes to prepare and cook!

Tip: you can make this dish as spicy as you want by using more or less chilli powder. If you’re not a fan of spicy food then it still tastes good if you only use 1/2 a tsp of chilli powder – I wouldn’t leave the chilli out entirely, as using a little bit still gives some flavour without actually making the dish spicy.

Leftovers should be fine to reheat for around three days if kept in the fridge, or around a month if frozen.

Serves: two people.

Cost per person: £0.79 (price based on Tesco Value ingredients).

Ingredients:

  • 200g pasta
  • 1 onion
  • 1 garlic clove
  • 1 can (400g) chopped tomatoes
  • 1 can (185g) tuna, drained and flaked
  • 1-2 tsps chilli powder
  • Salt and pepper, to season
  • Vegetable oil, for frying

Method

1) Put the pasta on to boil. Whilst it is cooking chop the onion and garlic, and fry them for around 3 minutes with the chilli powder on a high heat.

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2) Turn down the heat on the onions. Add the tin of tomatoes and cook for around 4 minutes. Season with salt and pepper.

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3) Add the tuna to the tomatoes and onions and heat through.

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4) Drain the pasta and serve!

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