chili

BUTTERNUT SQUASH AND ORANGE SOUP

BUTTERNUT SQUASH AND ORANGE SOUP

The house move is getting closer and closer, 7 days to go! Yesterday our lovely friends came to help us with the disaster zone that was our attic. Thank you!!! The day before (after watching The Croods with kids in the cinema) I sorted boxes of old cooking magazines. With all my books in boxes I resorted to couple of old Good Food magazines to read in my bath. There I came across a Valentines ( February 2008 issue) menu from the celebrity chef James Martin. The geek in me had to add up the calories, fat and protein of the romantic menu. Rather than romance you may expect a coronary...

Here are the results, per serving:
kcal - 2500
fat - 194g, sat fat - 70g
protein - 90g

Based on the British Nutrition Foundation RNI’s this meal contains over 500kcal, 124g of fat (50g sat) and about 50g more protein than an average women needs in a day (of course needs vary according to body shape, but trust me nobody needs 194g of fat!!!).

People tend to idolise TV chefs, they nearly posses superstar status. This gives them a lot of influence and they should be using it in a positive way. You may say the above meal is a celebration meal, only for special occasions. I agree, we do not make a three course meal every day. Still I think this is irresponsible. UK like the USA is experiencing obesity crisis, the health service is finding it hard to cope. We now have thirteen year old children having bariatric surgeries and their health suffers as a result of such intervention. This generation of children may die before their parents unless things change.

I would like to challenge TV chefs to create some healthy tasty meals, but from what you can read below, this may be near to impossible. When challenged, John Burton Race had a bit of a tantrum. By the way what does he call moderation???:

"It's a very good idea to watch your saturated fats," said John Burton Race, a Michelin-starred British chef whose recipes were evaluated by The Fat Panel. "But I would rather eat one spoon of full-fat cream ice cream than sit there with a gallon of unsweetened yogurt. I would rather eat these foods which are naughty but nice in moderation than try to look around for substitutes. It's just a pointless exercise."

And on he goes:

"It's ridiculous," said Race, pointing out that the panel harped on 100 grams of butter in his baked apple recipe, which also included dried fruits, nuts and the whole fresh apple."If you want something really indulgent, one of the lovely, rich things in life, have it in balance and moderation," Race said. "I'm sure that it won't kill you."

I will repeat Dr Esselstyn’s words again: “Moderation kills!” Chefs only get the message when faced with their own mortality. Maybe its time to start making changes sooner.

Read more at:
http://abcnews.go.com/Health/story?id=7071103&page=1#.UZDnjo6TQ0s


butternut-orange-soup


BUTTERNUT SQUASH AND ORANGE SOUP
Yummy, spicy soup. No added oils just good fat from the walnuts.

Serves 4

1 onion, chopped
3 sticks of celery, chopped
1 red chilli pepper, finely chopped (deseeded for milder soup)
120ml (1/2 cup) freshly squeezed orange juice
1 medium butternut squash, peeled and cut into 1 inch dice
750ml light vegetable stock
For the topping:
large handful of parsley
handful of walnuts

  1. In a medium sauce pan heat about 60ml (1/4cup water) and saute the onions, celery and chilli till soft. Add more water if the vegetables start to stick.
  2. Add the orange juice, butternut squash and vegetable stock.
  3. Bring to a boil, reduce and simmer for half an hour.
  4. While the soup is cooking chop together the parsley and walnuts.
  5. Serve the soup garnished with the parsley and walnut mix.

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THREE BEAN CHILLI WITH ANCHO AND CHOCOLATE


THREE BEAN CHILLI WITH ANCHO AND CHOCOLATE

A nice bowl of chili has been on my mind for a few days now. Steaming hot, spicy, comforting bowl of chili. So after a gorgeous lunch with friends at Cafe Ronak (a fantastic falafel wrap) and a walk around the shops (stops to 4 health food shops included) I got onto my chili.

Chocolate is the secret ingredient in a proper chili. It makes it rich, dark, velvety and sumptuous. It leaves you thinking what is in that chili? That is if you use dark chocolate of course, a bar of Dairy Milk would leave you thinking what the .... was she thinking?! The other secret ingredient in this chili is a Mexican dried chili, you can use Ancho or Chipotle. I used Ancho, which is a dried Mexican Poblano chili and can vary in flavour from surprisingly mild to rather spicy. These chillies have a smokey flavour that works so well with all the other spices.

The best thing about a bowl of chili is that it is incredibly versatile, eat it just as it is with some homemade tortilla chips, serve it with rice or quinoa, wrapped in a tortilla, on top of a baked potato (regular or sweet), it will even go with pasta. Go crazy with toppings of your choice; jalapenos, avocados, thin slices of red onion or chopped spring onions, sweetcorn, salsa... the possibilities are endless.

THREE BEAN CHILLI WITH ANCHO AND CHOCOLATE

If you like your chili spicy leave the seeds and membranes in your jalapeno, or use two. You can also use hot paprika or even add 1/2 tsp of cayenne pepper.
To make the homemade
tortilla chips, cut tortillas (wheat or corn) into strips or triangles, place on a baking tray in one layer (you may have to do in in batches), and bakes at 200C oven for about 2-3 minutes on each side, till they are golden brown.

Serves 6

3beanchili

ingredients
1 Tbs rapeseed oil (or 1/4 cup of water)
1 large onion, chopped
2 garlic cloves, chopped finely
1 jalapeno chili, finely chopped (or any other chili), deseeded if you want milder flavour
1 Ancho chili
1 large red pepper, chopped (about 1cm or 1/2inch pieces)
1 tsp oregano
2 tsp cumin
2 tsp paprika (hot or sweet)
1 tsp coriander
1/4 tsp cinnamon
1 Tbs tomato paste
2 tins of chopped tomatoes
1 Tbs liquid aminos (optional)
1 tin black beans
1 tin red kidney beans
1 tin of pinto (or borlotti beans)
500ml (2cups) of stock (make it out of ancho soaking liquid see in method)
30g (1 oz) of dark good quality chocolate (75%)
Toppings: I used chopped fresh coriander, slices of avocado, thinly sliced red onions and homemade tortilla chips

method
  1. First soak the Ancho chili in boiling water for about 10min. Remove it and reserve the liquid. Chop the Ancho chili quite finely.
  2. In a large wide saute pan heat the oil (or 1/4 cup of water). Add the onion and saute till softened.
  3. Next add the garlic, jalapeno chili, bell pepper and cook for 2 min.
  4. Add the spices and Ancho chili. Cook about half a minute taking care not to burn the spices.
  5. Next add the tomato paste, cook it for about a minute.
  6. Add the tinned tomatoes, liquid aminos, if using. Make up 500 ml (2 cups) of liquid out of the strained Ancho soaking liquid and vegetable stock. Add it to the chile.
  7. Next put in the beans, bring to a boil, turn down the heat and simmer gently for about an hour. The sauce should be thick with a deep colour.
  8. To finish the chili add the chocolate, let it melt into the sauce. Stir.
  9. Serve with your favourite sides or toppings.
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