Pork and Sweet Potato Casserole

Two things about this recipe I loved.... sweet potatoes and the use of the slow cooker. Not to mention this recipe fit perfectly into the criteria for this month's Royal Foodie Joust.

I cannot begin to explain how easy this meal was to prepare nor how it was very tasty ~ so tasty the table ate in silence, deafening me with how good it must have been. Being a slow cooker recipe with minimum fuss in preparation (approximately 15 minutes maximum) it is definitely a mid week wonder.

Pork and Sweet Potato Casserole

(recipe adapted from Weight Watchers Australia)

Serve: 8

Points per serve: 5

1200 grams lean pork, largely diced

1000 grams orange sweet potato, peeled and cut into large cubes

800 grams canned diced tomatoes

2 cloves garlic, crushed

1 teapsoon minced garlic

1 cup unsweetened orange juice

2 spring onions, chopped in 2 cms pieces

2 teaspoons cumin seeds

1 teaspoon tabasco sauce (optional)

1 teaspoon salt

2 teaspoons freshly ground black pepper

4 tablespoons water

2 tablespoon cornflour

3 tablespoons fresh lime juice

4 tablespoons fresh coriander, chopped

Place the pork, sweet potato, tomatoes, garlic, spring onions, cummin seeds, tabasco sauce (if using), salt and pepper in a 6 litre slow cooker. Cover and cook on low setting for 7 hours.

Mix together the water and cornflour to form a paste. Stir in the cornflour mixture and mix well. Add the lime juice and corianer and cook for a further 5 minutes. Serve with your choice of steamed vegetables.

(click here for a printable version of this recipe)

Roast Pumpkin, Beetroot and Bocconcini Salad with Guinness Dressing

We had been requested to bring a salad as our contribution to Erica's 30th birthday. I knew exactly which salad everyone means when they say "Can you please bring a salad Jo?" Everyone adores the Crunchy Asian Salad that we make.

But I not only fancied something different, I had half a pumpkin that needed using. So roasting that was my first thought but honestly you cannot take a plate of cold roast pumpkin somewhere. Teamed with a tin of baby beetroots, some spinach and creamy bocconcini this amazing salad was created, I have no idea if anyone has done this combination before.

Next I needed a dressing, I made a vinegarette but it was oh so wrong. Noel suggested a few ingredients and voila we had a dressing, which included using Guiness!

Not only did I have a new salad but I had also just created an entry into the Royal Foodie Joust held by Jen at the Left Over Queen!! OMG here I was thinking that I was going to sit another month out!! Thanks Noel ~ MWAH! I love you....

Roast Pumpkin, Beetroot and Bocconcini Salad with Guinness Dressing

Serves: 12
Points per serve: 2.5

1/2 medium jap pumpkin, peeled and cut into 3 cm chunks (approx 800 grams flesh)
cooking spray
1 tablespoon brown sugar
pinch salt
pinch finely ground white pepper
1 teaspoon ground cumin
2 tablespoons honey
1 tablespoon dijon mustard
1/2 cup Guinness
2 tablespoons orange juice
1 tablespoon olive oil
freshly ground black pepper
200 grams baby spinach leaves
1 400 gram tin whole baby beetroots, drained and halved
1 220g packet bocconcini, drained and quartered

Preheat oven to 200 degrees Celcius.

Line a baking tray with baking paper and spray with cooking spray. Place pumpkin on tray in a single layer. In a small bowl combine the brown sugar, salt, pepper and cumin. Sprinkle half over the pumpkin. Cook in oven for 30 minutes. Remove from oven and turn. Sprinkle with remaining sugar mixture and continue to cook for a further 20 - 30 minutes or until pumpkin is tender and sugar caramalised. Remove from oven and allow to cool completely.

In a small jug combine honey, mustard, Guinness and olive oil. Whisk all ingredients together until combined and smooth. Season to taste with black pepper.

In a large flat casserole dish or serving dish place the spinach leaves all over the bottom. Top with roasted pumpkin. Scatter the beetroot and bocconcini over the top.

Just before serving drizzle dressing over the whole salad.

(click here for a printable version of this recipe)

Spicy Rice and Bacon Tomatoes

Well this is a creation I thought about and tried last night in order to participate in my first Royal Foodie Joust at the Left Over Queen Forums. If you get a chance, pop over there and have a look - some amazing dishes are always being posted. Some are so good it makes you just want to lick the computer screen for a taste test!! LOL!!

Okay so her I am - a little nervous here as this is my first entry! The reason I am nervous is purely due to what has been entered before mine have been incredible, leaving me thinking that I am definitely not in the same league as some of the participants but hey - you never know unless you try right? So I did!!

Oh and I have to say that I am quite exciting also to be part of the challenge too!

Spicy Rice and Bacon Tomatoes was a dish made using all three ingredients - rice, tomatoes and bacon. We had these as a side dish with t-bone steak last night but I would also be tempted to serve them as an entree.

We liked it - so I hope you do too.

Spicy Rice and Bacon Tomatoes

Serves: 8

8 large tomatoes

1 cup long grain rice

2 rashers bacon

2 spring onions (green onions)

1 tablespoon extra virgin olive oil

1 tablespoon dried oregano

1/2 teaspoon dried chilli flakes (or to taste)

salt

freshly ground black pepper

50g coarsley grated parmesan cheese

Wash tomatoes and dry. Remove stem and cut a large circle around the top of the tomato, remove circle and tomato centre leaving a hollow cavity (be careful not to cut into sides of tomato). Repeat with remaining tomatoes.

Bring a large saucepan of salted water to the boil, add rice. Cook for 8 - 10 minutes or until rice is cooked, drain.

Remove rind and visible fat from bacon and dice. Fry in a large non stick frying pan and cook until a little crispy and brown. Remove to a paper towel covered plate to drain excess fat. To the same pan add the olive oil and the spring onion. Cook for 1 - 2 minutes or until spring onions start to soften. Lower heat and return bacon to the pan. Stir for a further 1 - 2 minutes. Add the rice, oregano and chilli. Mix until well combined. Add salt and pepper to taste. Remove from heat, transfer to a bowl and allow to cool for at least 10 minutes.

Once rice mixture has almost cooled stir through the grated parmesan cheese until well combined.

Using a small spoon, fill the cavity of the tomato pressing down with each addition. Ensure that the cavity is overflowing slighty. Repeat with remaining tomatoes.

Place on a foil lined tray, spray topping with cooking spray. Cook in oven for 15 - 20 minutes or until heated through.

Serve immediately.