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You are here: Home / Archives for low fat

Veggie Bean Burgers

June 7, 2014 · by munchiesandmunchkins · 3 Comments

Before I start I will admit this recipe was totally inspired by Jack Monroe and her famous 9p burgers. As with most recipes I try after I have made them and enjoyed them I have to fiddle about and then try my own versions with tweaks and adaptations. After all that’s how most recipes come about yes?

These burgers were made as a bit of a hurried mid week meal when I wanted to get some goodness into my daughter after a few days of not great meals due to tiredness and general stress. They are easy to make, quick to prepare and cook and taste really, really good.

Veggie Bean Burgers

You will need:

1/2 a large sweet potato grated
1 tin of kidney beans ( I used asda smart price )
A bunch of chopped coriander or parsley chopped roughly
A tsp of cumin
Black pepper
2 chopped black garlic cloves
1 shallot finely diced
Plain flour
Olive oil

Firstly drain, wash and place your kidney beans in a pan of cold water. Bring to boil and simmer until soft ( about 8-10mins). Whilst you do this sauté your grated sweet potato, coriander( or parsley) cumin, garlic, shallot and pepper in a little olive oil until softened. Add your cooked beans and mash together with your other ingredients with a fork or spoon. It doesn’t need to be completely smooth. Some texture makes it that bit better. Add a tbsp of flour and stir thoroughly. With floured hands shape into balls and flatten slightly and place in a hot pan with a little oil and cook on either side for a few minutes until golden brown.

Serve in rolls or not. We ran out of rolls so to make it look like a burger for Izzy I used a cookie cutter to cut rounds out of bread and then put them in the pan with the burgers for a minute to brown slightly.

These are totally delicious in a yes I don’t feel guilty about always eating meat and yes they must be healthy because you know..beans and green stuff. Go make them.

I didn’t take any photos of the cooking process as I didn’t expect them to be that amazing. But they were so next time I make them I’ll add some pics. For now here is a brief shot I stole of the finished burger before Izzy devoured it.

20140605-225116-82276777.jpg

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Filed Under: Family, Recipes · Tagged: bean burgers, healthy, jack monroe, low fat, veggie burgers

Chicken In Garlic & Mushroom Sauce

July 9, 2012 · by munchiesandmunchkins · 3 Comments

Ok so most of you will already know that I am on a major diet at the moment and it’s working really really well.. I have so far lost 1stone and 3lb and I’ve been dieting since May 28th so I’m pretty proud of myself. There are two reasons I think it’s working well:

1. I am walking most days pushing a fairly hefty weight (baby, buggy and occasionally shopping) or carrying said baby around or playing about with her at home.

2. I am not depriving myself of everything. Most days I use myfitnesspal – I can’t really recommend it enough as it really helps me to keep an eye on what I eat. I limit myself to 1200 calories and keep it as low fat/sugar as possible however I still have treats and the occasional indulgent meals as I’m a foodie I love to cook and eat and I see no reason why I shouldn’t do that in fact I firmly believe it is helping me diet for longer!

After spending 2 days at The Plum baby cookery school followed by 5 days at Blissfields festival I was really missing home cooking so this past week I have cooked a lot. Mostly dishes I have cooked before such as vegetable curry and spaghetti bolognese ( topped with sautéed spinach and leeks- so good) but I am aiming to try a new recipe (from a book, online or friends) or invent a new recipe of my own each week from here on so last night I made chicken in a garlic and mushroom sauce now this is hardly a wondrous new invention of mine as chicken, mushrooms and garlic go together like strawberries and cream but I didn’t follow any kind of recipe and it turned out so well I would quite happily eat it every day this week.

Chicken In Garlic & Mushroom Sauce

Two large chicken breasts

Double cream-150ml

Butter ( small knob)
Red onion diced
2 cloves of garlic minced
8 mushrooms ( I used closed cup as that’s what I had but use whatever you like) chopped finely
Ground pepper ( I use a mix of black and pink peppercorns) and salt
Sprig of thyme
Olive oil

In a pan or small cazuela sauté your diced onion and garlic in olive oil and butter being careful not to burn the garlic, after a few minutes add your mushrooms and cook for 5 more minutes before adding your cream, thyme and seasoning. Remove from best
Heat a little olive oil in a large cazuela or pan which is ovenproof and pan fry your chicken breasts for a few minutes each side, pour over your mushroom sauce and cook at approx 190 deg or gas mark 4. After 20 minutes remove from oven and shred the chicken ( you can leave the breasts whole but I prefer it this way for this kind of dish) into the sauce before retuning to oven for 15 minutes. Remove from oven adding a little more pepper and serve immediately.

* I served with sauté potatoes, peppers and leek and a giant salad but I imagine it would be lovely with rice or mixed into pasta.

Chicken In Garlic & Mushroom Sauce

This is a fairly naughty dish for me as it has double cream but it was worth it and I didn’t gain any lbs. 🙂

Instead of a dessert I was inspired by a tweet I saw from Beverley Glock who was the food expert at Plum cookery school for a recipe for Pimms frozen cocktails.. Now the recipe she tweeted had lime sorbet as a base but I didn’t have any limes so I improvised and it was refreshing and tongue
tingling.

 

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Filed Under: Cakes, bread and all things baking, random, Recipes · Tagged: chicken, cocktails, cream, diet, fitness, garlic, low fat, mushrooms, Pimms, recipes

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