Homemade Ranch Dressing

Nothing tastes better than making something at home that you normally buy premade at the shops. This is always the case with dressings, sauces, marinades and flavour mixes. Free from all the preservatives and nasty ingredients hidden by the manufacturer to ensure their product stays edible for what can at times be up the 3 or 4 years. I look at some labels and think to myself that there are more additives in some foods than there is actual real ingredients.

Tonight I decided to make some Ranch Dressing to go with our chicken fillets and salad.  Of course another perfect chance to use some of the wonderfully fresh herbs we have been growing.

This recipe is super easy and seriously you will not believe the difference in taste from it's bottled counterpart.  It will keep well in the fridge in a sealed jar for up to a week - that's if it lasts that long as it honestly tastes so good.

Homemade Ranch Dressing

(Recipe adapted from foodiecrush.com)

Makes: approx. 1 cup

6 tablespoons mayonnaise

6 tablespoons buttermilk

4 tablespoons sour cream

2 teaspoon champagne or white vinegar

2 clove garlic, pressed or finely minced

2 tablespoon chopped chives

2 tablespoon Italian parsley, finely chopped

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 teaspoon fresh dill, finely chopped

1/2 teaspoon onion powder

pinch of cayenne pepper

Mix all of the ingredients together in a small bowl.

Add more buttermilk for desired consistency.

Refrigerate until ready to serve.

(Click here for a printable version of this recipe)

(home grown Italian Parsley)

Steak with Creamy Tarragon Sauce

There has to be something said about having a creamy sauce with chargrilled steak.  Depending on the flavour of the sauce it's does nothing but compliment the flavour of the meat itself.

This sauce has a delicate yet distinctive flavour with the tarragon adding a touch of aniseed to the subtle mustard undertones.  Becareful using sour cream - only add the sour cream to the pan once it is removed from the heat otherwise the sour cream will curdle.

Served with a baked potato (3ppts) and some roasted cherry tomatoes it was very nice and made a change from our usual choose of Creamy Blue Cheese Sauce.

Steak with Creamy Tarragon Sauce

(recipe adapted from WW Australia)

Serves: 4

ProPoints per serve: 9

cooking spray

4 lean beef steaks, fat trimmed (200 grams each)

1 tablespoon olive oil

1 medium brown onion, finely chopped

250ml beef stock

1 tablespoon wholegrain mustard

2 tsp fresh tarragon, finely chopped

1 tablespoon low fat sour cream

Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook steaks for 3–4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest steaks for 5 minutes.

Meanwhile, heat oil in same pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add stock, mustard and tarragon and bring to the boil. Reduce heat to low and simmer for 3–4 minutes or until reduced slightly. Remove from heat and stir in sour cream.

Serve steaks with vegetables and tarragon cream sauce.

(click here for a printable version of the recipe)

Linguine with Chicken, Prosciutto, Spinach and Sundried Tomatoes

This is a nice quick pasta dish that is full of flavour and of course I have managed to sneak my favourite vegetable, baby spinach, into it!!

Although very basic as far as ingredients go, the combination of chicken and prosciutto go hand in hand. The use of extra light sour cream in the sauce makes it somewhat creamy but keeps the dish low fat. If the sour cream you use is quite thick whisk it for a minute or so and this will soften it and it will be easier to combine and won't appear lumpy.

Definitely a dish if your are short on time but in need of a yummy pasta fix.

Linguine with Chicken, Prosciutto, Spinach and Sundried Tomatoes

Serves: 4

Points per serve: 6.5

250 grams linguine

400 grams chicken breast fillets, skin removed and cut into strips

40 grams prosciutto, cut into strips

1 teaspoon minced garlic

50 grams sundried tomatoes, not in oil, chopped

1/2 cup water

1 teaspoon chicken stock powder

100ml extra light sour cream

100 grams baby spinach leaves

½ cup fresh basil leaves, chopped

Bring a pan of water to the boil and cook the linguine. Drain.

Coat a large frying pan with cooking spray and add the chicken, proscuitto and garlic. Cook, while stirring for 5 minutes or until chicken is cooked. Add the tomatoes,water and stock. Stir well. Stir in the cream until completely mixed.

Add the linguine, spinach and basil leaves. Cook while stirring until heated through.

(click here for a printable version of this recipe)

Veal Goulash

Another meal cooked in the slow cooker and as usual meat very tender. Not only was the smell fantastic walking in the front door from work but the taste was great!
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Veal Goulash

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Serves: 8

Points per serve: 4

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4 teaspoons vegetable oil

1 kilogram veal, cut into chunks

2 onions, sliced

1 large red capsicum, diced

2 teaspoons crushed garlic

2 teaspoons cumin seeds

2 tablespoons sweet paprika

2 tablespoons plain flour

2 cups beef stock

1 cup red wine

4 tablespoons tomato paste

2/3 cup light sour cream

4 tablespoons chives, chopped (optional)

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In a large bag place flour and diced veal. Toss until all the veal is coated with the flour.

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Heat oil in a non-stick frying pan. Cook veal in batches until browned and sealed on all sides.

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Place in slow cooker. Add the onion, capsicum, garlic, cumin seeds and paprika to slowcooker also.

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In a jug mix the red wine and tomato paste together and then stir into casserole along with the beef stock. Cover slow cooker.

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Cook on low for 10 - 12 hours or high for 6 - 8 hours.

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Turn off slow cooker, stir through the sour cream. Once served sprinke with chives (if using).

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