Wednesday, 14 February 2018

Mushroom Chilli with Lime

Lately, I've been pondering a lot about the meaning of life! I think Douglas Adams and Monty Python have already had a few stabs at it. There's a lot of talk about it, quotes about it but has anyone actually defined it?

"Life is rather like a tin of sardines-we're all of us looking for the key." Alan Bennett 

So has this anything to do with Mushroom Chilli with Lime? Absolutely!

If this meaning involves giving your body the best possible food, which in turn will keep you healthy then yes, its all part of the meaning of life, for me anyway. And it fuels the brain and gives more time for procrastinating and thinking of what the hell am I really doing here.

Hey, this is getting a little heavy. 

I need to add more value to what I am doing in my later years, so it is time to get all my jobs done, things I have put off for a while, then I will have some breathing space. I have made a huge list and I am going to work through this over the next couple of months. That painting job, family history, the garden project, the photography project, the collage, that mandala etc etc.

With all that accomplished it will be time to plan the rest of my life...................!

So to start off this rather eventful week, I offer you this delicious, easy to make, flavoursome, low calorie recipe (around 200 calories). It's full of fibre, protein, vitamin C and D, B6, Riboflavin and Niacin. 

Can you beat that?



500g mushrooms, sliced thickly
400g can of kidney beans, washed and drained
1 brown onion, chopped finely
2 cloves garlic diced
1 tablespoons ground coriander
1 teaspoon ground chilli or chilli flakes (more if you want it really hot)
1 tablespoon ground cumin
2 teaspoons smokey paprika
salt and pepper
400g can chopped tomatoes
4 tablespoons olive oil
handful fresh coriander, chopped
juice of 1/2 lime

Lime dressing
1/4 cup  light sour cream or Greek yoghurt
ime zest and juice 

Make the lime dressing first. Zest the lime and juice it. Keep the juice and the zest seperate.  Put the zest, 1/4 cup of Greek yoghurt and half the juice into a small container and stir to incorporate. Now set aside.

In a large frypan add oil and bring it up to temperature. Lower the heat and add all of the spices and cook, stirring for 2 minutes. Do no allow the spices to burn or they will be very bitter.

Next, add the mushrooms. Cook relatively high so the mushrooms colour up but do not release juices. Throw in the chopped garlic and keep stirring, making sure that everything is covered in the oil and spices. 

Time to add the washed beans and tomatoes. Stir in 2 tablespoons of chopped coriander and season with salt and pepper. Lower the heat and simmer uncovered for approximately 25 - 30 minutes until the sauce has thickened. Make sure you stir often to avoid burning.

Add the juice of half of the lime and stir in. When you are ready to serve, sprinkle the top with more chopped coriander and a few dollops of the lime dressing.

Serve with salad, rice, quinoa, cous cous, bread or just eat by itself.