Today I didn’t have a traditional Sunday Roast, I really fancied a chilli. I cooked it from scratch and shared on Instagram and people asked for the recipe I had used so here goes!
Approx 300g minced beef
Five large mushrooms, diced (as an ostomate I have to cut these really small so they don’t affect my stoma but it’s also good for if you have picky kids – mine ‘dont like’ mushrooms but I put them in all sorts and they always eat it!)
Red pepper, diced
Large onion (I used two as they were small), diced
Two cloves of garlic, minced
Can of chopped tomatoes
Two tbsps tomato puree
1 tsp cumin
A cup of beef stock
Two tsp chilli powder (I used one hot and one mild, but do this to your taste depending on how spicy you like it)
You can also add a can of red kidney beans – I didn’t as my stoma doesn’t like them!
How To Make It
Spray a large saucepan with spray oil and brown the mince
After tipping off any excess fat, add the onion and garlic and cook for a further 2-3 minutes until softened
Add the chopped tomatoes, stock, tomato puree, pepper, mushrooms, chilli powder, cumin and red kidney beans (if using). Reduce to a simmer, stir and cook for 15-20 minutes
Add salt and pepper to taste, stir and serve
I served with tortilla chips and a sour cream and chive dip but you could also serve with white rice or over baked potatoes
This has made two decent sized portions and I’ve saved the rest to have with a jacket potato tomorrow. You could easily increase the amount of mince to 500g without having to change the sauce ingredients to make this a family sized meal, you could also bulk it out with more veggies.
What did you have for Sunday dinner today? A traditional roast or something a bit different? Let me know in the comments below,
Good morning everyone. Just wanted to say a big thank you for everyone who was so understanding of me taking a time out while I had the boys for the Easter break. We had a lot of fun and I am sure some of our adventures will find their way into posts. Today I thought I would post a recipe as I haven’t in a while and this is one of the boys favourites – even though they don’t know there is a bunch of veggies in there they ‘don’t like’ apparently!
Spaghetti Bolognaise (Hidden Veg)
You will need
One red pepper
One red onion (although a brown one is fine too)
Half an average sized pack of mushriooms
Two garlic cloves, crushed
500g lean beef mince
One carton of passata (or a tin of chopped tomatoes)
A beerf stock cube
Tagliatelle (or your choice of pasta shapes to serve)
Grated cheese (optional)
How You Make It
The key with the veggies is to chop them really small. My boys do not like peppers, mushrooms or onions yet, when they are served my spag bol cointaining all three, they wolf it down without a second thought! In the past I have also cooked aubergine, carrots etc and blended them into the sauce to add even more goodness. This is also a great tip for ostomates. The smaller the veg, the less risk of blockages and if you still can’t manage that, the pureed aubergine etc will give you a vitamin boost without the risk!
I use spray oil so pop in a couple of squirts to my pan, then brown the mince
Add the veggies and garlic cloves, cook for around 5 minutes till soft
Tip in the passata and turn down to a simmer. Add a small amount of boiling water to dissolve the stock cube and add to the pan. Squirt in a decent amount of tomato puree (to taste) and a sprinkle of herbs (I often used mixed herbs or basil in this)
Leave to simmer for around 15 minutes, stir occasionally
Cook pasta separately to serve with the bolognaise. We always like to add a sprinkle of cheese to the top and some garlic bread to eat with it
This is a really simple recipe but super tasty and the boys love it. It will always go down a treat and I know they are getting a good amount of their 5 a day in it – and no moaning! Please let me know if you try it and what you think! Also, in the comments below, share your sneaky tips on how to get more fruit and veg in your children, I would love to hear more ideas.