Posts Tagged lower fat

Vegetarian Sausage Casserole

vegetarian sausage casserole madebyjayne.com

A really quick post today! This is a really easy one pan meal to make.  I look after 3 children and its rare to find a meal that all 3 of them like. This is one meal that mercifully they all like and there is no fuss when it’s served. When feeding children who doesn’t feel relief when that happens! I’ve never liked “real” sausages, not even as a kid! As I don’t eat sausages I’m not very good at cooking them so I prefer to use the soy based ones but Quorn are fine too, in fact the kids seem to prefer the Quorn sausages as they are less peppery.  I see no reason that this couldn’t be made with real sausages if you prefer. The vegetarian sausages are good though, especially if you want a lower fat meal for the whole family.This is a fast meal that can be made ahead,  I usually make it at lunch time to serve for dinner after school, it also freezes well.

Vegetarian Sausage Casserole

  • 1 tbsp oil
  • 1 onion chopped
  • 2 carrots, peeled and chopped
  • 6-8 vegetarian sausages each cut into 2 or 3 pieces
  • 1 clove garlic, pressed
  • 350 ml passata 250-300 ml vegetable stock (I like a low salt version for kids)
  • 1/4 tsp  of dried thyme
  • Fresh ground black pepper
  1. Heat the oil in a large pan.
  2. Add onion and carrot to the pan, cook until the onions have softened and are just starting to brown at the edges.
  3. Add the vegetarian sausages, stir until the sausages are starting to brown.
  4. Add the garlic, stir then add the passata.
  5. Add the stock, thyme and pepper.
  6. Simmer, stirring regularly until the carrots are cooked through.
  7. Serve hot with rice or cous cous and vegetables.

I’m linking this up with Family Friendly Fridays at Fabulicious Food

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Cranberry and Orange Loaf

I’ve been guilty of only using cranberries for a sauce to go with turkey.  After Thanksgiving I had some left and rather than freezing them I wanted to use them differently. The Cranberry orange muffin at Starbucks was my inspiration but rather than make muffins, I wanted to make a loaf.  I found this recipe on the internet and its my new favourite cake! It really wakes up the taste buds! It has a zingy, zesty taste. Orangey with tart little bursts of cranberry cutting through the sweetness.  It’s like a little burst of sunshine in your mouth!  As well as tasting good, this cake only has a little butter compared to other cakes so it’s not so high in fat!

Cranberry and Orange Loaf (adapted from this recipe)

  • 250 gram plain (all-purpose) flour.
  • 1 & half tsp baking powder.
  • 1/2 tsp baking soda.
  • 200 gram sugar (I use unrefined).
  • Zest of 1 orange.
  • 150 ml orange juice (from about 1 and half oranges depending on size).
  • 60 gram unsalted butter, melted.
  • 1 large egg, beaten.
  • 125 gram fresh cranberries, rinsed.
  1. Preheat oven to 180 C, 350 F, Gas 4.
  2. Base line and grease a loaf tin (mine was a 2 lb tin).
  3. Weigh flour, baking powder, soda, sugar into a bowl and give a little whisk.
  4. Add melted butter followed by the egg, zest and juice of the orange. I used my mixer but it turns out fine if you just mix with a wooden spoon and some elbow grease!
  5. Fold the cranberries in by hand.
  6. Pour into prepared loaf tin.
  7. Bake for 55-60 minutes.
  8. Let cool in tin on a cooling rack for 10 minutes before turning cake out of tin to finish cooling.

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