Broccoli and Bacon Carbonara

Everyone has that one go to dish, right?  You know that one dish that just comes together, is easy and plates up perfectly and more importantly everyone enjoys.  Hubby's dish that always works is Nice Chicken, my mam's is always Shepherd's Pie and mine is Maple Mustard Chicken however the kids will say that it's Pasta Carbonara and the only reason I say this is because everytime I ask them what they would like for dinner I get the same answer - Pasta Carbonara!

I have to be truthful - it's not my most favourite pasta dish.. I prefer tomato based sauces laced with chilli and bolder flavours to be perfectly truthful however when it comes to risottos - the creamier the better.  But that's another story....

Tonight I decided to try a recipe that both hubby and I thought would not only be different but full of nice flavours.  It's a total spin on Pasta Carbonara with a creamy broccoli and cheese sauce instead the normal Carbonara sauce (which is basically eggs, cheese and cream).  Crispy bacon batons and broccoli florets made for a visually pleasing dish also.

An easy dish to make and was on the table in just under 45 minutes I thought this would of been a hit.  Both hubby and I thought it was nice although we both added crushed chilli flakes to ours, one child thought it was "ok" but main Carbonara lover said it was horrible!  I'm actually thinking if I didn't call it Broccoli and Bacon Carbonara and just named it Broccoli and Bacon Pasta would there have been a different mind set??

Broccoli and Bacon Carbonara

(Recipe adapted from Taste.com.au)

Serves: 6

SmartPoints per serve: 15

500 grams gluten free pasta or pasta of your choice

2 large head broccoli, cut into florets

1 small garlic clove, chopped

70 grams Parmesan, finely grated

1 tablespoons extra virgin olive oil

300 mls light thickened cream

4 eggs

cooking spray

300 grams short cut bacon, cut into batons

additional Parmesan to serve

Cook pasta in a saucepan of boiling water following packet directions until tender. Drain, reserving 2 tablespoons liquid. Return pasta and reserved liquid to pan.

Meanwhile bring a large saucepan of boiling salted water to the boil over high heat. Add broccoli. Simmer for 4 minutes or until tender crisp. Remove with a slotted spoon. Refresh under cold running water. Pat dry.

Process half of the broccoli, garlic, half the cheese and oil in a food processor until smooth. Season. 

Whisk cream, eggs and remaining cheese in a bowl.  Season with salt and pepper.

Meanwhile, spray a frying pan with cooking spray and heat over medium heat. Cook bacon, stirring, for 6 minutes or until golden. Drain on paper towel.

Stir broccoli mixture, extra broccoli florets and 3/4 of the bacon into pasta. Add cream mixture. Toss until well combined. 

Sprinkle with remaining bacon and extra cheese.

(Click here for a printable version of this recipe)

Broccoli, Mushroom and Onion Medley

I love broccoli but not normally as a side dish. Why? I hate the fact it goes cold really quickly (so does cauliflower) on the plate when it's sitting there waiting to be eaten.

We had char-grilled steak for dinner and I wanted to incorporate this stunning vitamin packed vegetable into our meal.. And we did!

I will admit I enlisted the assistance of Google and of course my friends on Facebook and received lots of good suggestions. I especially loved my Uncle Poppy's suggestion of putting it in a plastic bag, microwave it and then eat it from the bag!! I guess it would go cold on the plate then LOL!

I settled on a medley, a quick stir fry, of broccoli, mushrooms and onions! So simple - quick, easy, and super tasty!!

And more importantly - it stayed warm!!!

Broccoli, Mushroom and Onion Medley

Serves: 4

1 tablespoon olive oil

2 garlic cloves, crushed

1 head of broccoli, cut into small florets

200 grams button mushrooms, quartered

1 red onion, sliced

Heat oil in a frying pan over medium heat.

Add garlic, broccoli, mushrooms and onions.

Cook, stirring occasionally, until broccoli is tender.

Serve immediately.

(click here for a printable version of this recipe)

Broccoli and Brussels Sprout Gratin

I haven’t really ever ventured out the square when it comes to Brussels Sprouts – I normally only ever serve them with a roast and gravy. I love Brussels Sprouts but sadly not everyone else in the household is as big of a fan.

We love Cauliflower au Gratin and must say it is one dish that is on the menu frequently. So it was a no brainer for me to give this recipe a shot as cheese sauce and crunchy breadcrumbs do win friends and influence people at our dinner table. Just wasn’t quite sure how they would take to the cauliflower being replaced by green vegetables.

Surprisingly it was enjoyed all which saddened me as I was hoping to take some for lunch tomorrow.

Broccoli and Brussels Sprout Gratin

(recipe adapted from Weight Watchers Magazine July 2014)

Serves: 4

ProPoints per serve: 3

1 ½ cups skim milk

1 ½ tablespoons cornflour

1 ½ tablespoons water

2 teaspoons seeded mustard

60 grams 50% reduced fat grated tasty cheese

salt

ground white pepper

300 grams broccoli, cut into florets

12 Brussels sprouts

1 slice wholemeal/wholegrain bread

cooking spray

Preheat oven to 200 degrees Celsius.

Bring the milk to a simmer in a small saucepan over medium heat. Dissolve the cornflour in the water. Stir into the milk along with the mustard. Cook, stirring constantly, for 2 – 3 minutes or until thickened. Stir in the cheese until melted. Season with salt and pepper.

Steam the broccoli and Brussels sprouts over a saucepan of boiling water for 2 minutes. Transfer the broccoli and Brussels sprouts to a prepared baking dish.

Pour the cheese sauce over the broccoli and sprouts.

Place the bread in a food processor. Process until coarse crumbs form. Sprinkle on top of cheese sauce. Spray lightly with cooking spray.

Bake for 20 minutes or until lightly golden.

(click here for a printable version of this recipe)

Chicken Corn and Broccoli Pies

From such a heat wave to a cold snap here in Melbourne comfort food was on the menu last night.  All rugged up in our winter woolies it was nice to sit down to a warm homestyle pie full of creamy goodies hidden under a crunchy and light filo pastry lid.

These individual pies are a complete meal in themselves and very filling.  Using the filo pastry reduces the fat content dramatically but you could use puff pastry for a more tradition crust.

Chicken Corn and Broccoli Pie

Serves: 6

ProPoints per serve: 9

cooking spray

750 grams chicken breast, fat removed, diced

1 leek, thinly sliced

2 garlic cloves, crushed

1/2 cup dry white wine

2 cups chicken stock

2 tablespoons dijon mustard

1 tablespoon dried thyme leaves

1 1/2 cups corn kernels

2 cups broccoli florets

2 cups skim milk

1/4 cup water

2 tablespoons cornflour

freshly ground black pepper

12 sheets filo pastry

Preheat oven to 180 degrees Celsius.

Spray a large non stick saucepan with cooking spray and cook chicken in batches over high heat until browned, remove to a plate.  Repeat with remaining chicken.

Respray saucepan with cooking spray and cook leek for 5 minutes or until softened.  Add garlic and cook for a further 2 minutes.

Add wine, simmering until liquid has almost evaporated.

Add stock, mustard, dijon mustard, chicken, broccoli and corn to saucepan.  Simmer for 5 minutes.  Add milk and combined water and cornflour.  Stirring well to combine.  Continue to simmer for 5 minutes or until sauce has thickened.  Season to taste with freshly ground black pepper.

Divide mixture amongst 6 ceramic pie dishes.  Spray 1 sheet of filo pastry with cooking spray and scrunch together gently, placing on top of half the pie dish.  Repeat with a second piece of filo pastry and cover the other half of the pie dish.  Continue placing two sheets of pastry on each pie.

Bake in oven for 15 minutes or until pastry is golden and filling heated through.

(click here for a printable version of this recipe)

Sesame Beef with Noodles

If you would like a quick and easy stir fry that's as tasty as they come this is your new mid-week wonder.

Minimal ingredients does not mean that it is minimal in taste. The sweet chilli mellowed by the oyster sauce with the hint of sesame from the seeds made tonight's dinner very enjoyable. Paired with boiled noodles and broccoli this dinner wasn't as colourful as most Asian dishes but it was definitely a hit in our house.

Sesame Beef with Noodles
(recipe adapted from Weight Watchers Simply The Best 2004)

Serves: 4
ProPoints per serve: 10

200 gram packet egg noodles
300 grams broccoli, chopped
cooking spray
500 grams beef strips
2 teaspoons minced garlic
2 tablespoons sesame seeds
1/2 cup oyster sauce
1/2 cup sweet chilli sauce

Cook noodles as per packet instructions, drain.

Cook the broccoli in the microwave on high for 2 - 3 minutes or until tender but still crisp.

Coat a pan with cooking spray, heat over high heat and add beef and garlic. Stir fry until beef is tender - about 2 - 3 minutes. Remove from pan.

Add the sesame seeds to the same pan and cook until golden. Return the beef to the pan with the sauces. Gently stir fry until heated through.

Serve the broccoli and noodles topped with the beef.

(click here for a printable version of the recipe)

Creamy Curried Broccoli Soup

Tonight we had some family over for dinner - it's probably the last time they will see mam before she goes back to Brisbane next week.

Mam and I had tried to get an entree/starter for this evening that both adults and kids would eat, that wouldn't find me in the kitchen all night instead of being sociable. Mam suggested a soup - brilliant I thought. It did get me thinking though that I never think about having a soup as an entree I always seem to lean towards finger food style starters. The next big question - what flavour?

Due to my ever growing collection of cookbooks and the fact mam has been reading them she said to me "I have read a broccoli one recently that sounds nice".... so she opened it to the page of the recipe and bingo that's the one we decided on. I think that's the only time we have agreed together quickly even Noel said "sounds good!"

I must say this was a very easy soup to make although at the beginning of the process with curry coloured stock and big florets of broccoli it does look quite interesting. But after a bout in the food processor it became a thick and creamy looking pale green speckled soup and there wasn't any cream added.

Served with a swirl of cream it went down a treat tonight.

Creamy Curried Broccoli Soup
(recipe adapted from WW Cook Fast)

Serves: 4
Points per serve: 1

2 teaspoons olive oil
1 brown onion, finely chopped
3 teaspoons curry powder
4 cups vegetable stock (made with stock powder)
1 large potato, peeled and diced
500 grams broccoli, coarsely chopped
2 tablespoons light thickened cream
1 shallot, green only, finely sliced for garnish

Heat the oil in a large saucepan over a medium heat. Add the onion and cook, stirring, for 3 to 5 minutes or until softened. Add the curry powder and cook, stirring, for 30 seconds or until fragrant.

Add the stock and potato. Bring to the boil. Reduce heat, cover and simmer for 10 minutes. Add the broccoli and cook for 6 to 7 minutes or until vegetables are tender.

Using a stick blender or food processor, puree the soup until smooth. Return soup to the pan and stir over a low heat until heated through. Serve soup into bowls and swirl each bowl with 2 teapsoons of the cream. Sprinkle with spring onion, if using.

(click here for a printable version of this recipe)

Broccoli and Cauliflower Au Gratin

I have already posted a recipe for Cauliflower Au Gratin (Cauliflower Cheese as it's known in our house) and thought I would just share another variation with you that is also a hit at our house.
3
I actually like adding broccoli to the Cauliflower Au Gratin for several reasons. Firstly it adds another vegetable to the plate, which is always a bonus! I am sure all you parents would agree with me on that plus. Secondly, I find the green and white colour combination appealing not to mention that both vegetables compliment each other. And thirdly, my personal reason, is that the broccoli stays warm while you are eating it!! I am not a fan of broccoli served by itself on the plate as it goes cold quite quickly.
3
As with the Cauliflower Au Gratin, this is a fairly easy recipe unless you have trouble with the cheese sauce. If the sauce is lumpy, too runny, or too starchy the recipe just doesn't come together. So just take a little extra effort and time while making the sauce to ensure you get the correct result.
3
3

Broccoli and Cauliflower Au Gratin

3

Serves 8
Points per serve: 2.5
.
cooking spray
1 head of cauliflower
1 head of broccoli
45g butter
3 tablespoons plain flour
3 cups skim milk
60g grated tasty/cheddar cheese
2 teaspoons dijon mustard
ground white pepper
salt
1 slice white bread, made into fine breadcrumbs

3
Preheat oven to 180 deg C..Spray a large casserole dish with cooking spray..
3
Cut the cauliflower into medium, even sized florets. Place in a large microwave proof dish, add a little water, cover with plastic wrap and microwave for 5 - 8 minutes or until florets are beginning to become almost tender. Remove from water and arrange in casserole dish so all florets are in a single layer. Repeat with the broccoli and when placing in the casserole dish mix amongst the cauliflower.
3
3
Make cheese sauce by placing the butter in a large saucepan and melt over a medium heat. Add the flour and whisk to combine into a roux for approximately 1 minute. Remove from heat and slowly add the milk, stirring constantly, until mixture is smooth. Place over a medium heat, still constantly stirring add dijon mustard and season with salt and pepper. Continue to stir until mixture starts the thicken. Remove from heat and stir in 30g of the cheese. Pour cheese sauce over the broccoli and cauliflower florets evenly.
3
3
Combine breadcrumbs and remainder of cheese. Sprinkle over the broccoli and cauliflower and spray top evenly with cooking spray.
3
3
Place in oven and cook for 30 - 40 minutes or until the top is golden and the edges are bubbling. Serve immediately.

Hoisin Lamb with Noodles

Last nights dinner was delicious even if I say so myself! LOL!!
.
No seriously, I tend to judge a meal on the reactions of my family so when Oliver and Alex ate 3 bowls full each and Noel was left scraping the serving dish the meal can't be to bad.... infact there was nothing left over!
.
.

Hoisin Lamb with Noodles

.

Serves: 6

Points per serve: 6

>
1 x 200g packet long life noodles

2 tablespoons hoisin sauce
2 tablespoons dry sherry

500g lean lamb strips

500g brocolli florets

1 teaspoon crushed garlic

2 teaspoon crushed ginger

1 onion, sliced

1 red capsicum, thinly sliced

1 yellow capsicum, thinly sliced

4 tablespoons hoisin sauce

2 tablespoons sweet chilli sauce

1/2 cup water

2 tsp beef stock powder

.

Boil a large pan of water and cook noodles until tender. Rinse and set aside in water.
.
Mix 2 tablespoons of hoisin sauce and 2 tablespoons dry sherry in a bowl, add lamb strips and marinate for 30 minutes or longer if time permits.

In a small bowl add a little water and broccoli florets, cover with plastic wrap and microwave for 2 minutes until slightly tender.
.
Heat a large wok or large non-stick frying pan, spray with cooking spray and toss lamb in small batches until sealed. Remove to a plate to rest. Continue until all lamb has been cooked.
.
To the same pan fry onion, garlic and ginger, stirring until onion is starting to soften. Add capsicum and toss for 3 - 4 minutes. Add the broccoli and lamb strips, stirfry for 1 minute. Add remaining sauces and combined water and stock powder. Continually stir until boiling.
.
Drain the noodles and add to pan, tossing until completely covered and heated through.
.
Serve immediately.
.
Note - do not overcook the lamb as it will become tough and chewy. Any meat can be substituted for the lamb.