Slow Cooked Italian Beef with Pasta

~*~ HAPPY ST. DAVID'S DAY ~*~
~*~ HAPUS DYDD GWYL DEWI ~*~

No traditional Welsh food for this little Welsh Lass this year as I knew it was going to be another long day at work as I was spending the day in Kilmore - a good 2 hour drive each way from home so I decided to let our beloved slow cooker work it's magic.  And once again it did.

This recipe had such a lovely flavour starting with a herbed tomato base with a hint of spice.  Jam packed with vegetables and served simply with pasta there was definitely no complaints in the Murray house.

Slow Cooked Italian Beef with Pasta

Serves: 8

ProPoints per serve: 12

1 kilogram lean beef, cut into 3cm cubes

4 medium carrots, peeled and thickly sliced

2 medium green capsicum, large dice 

2 medium red capsicum, large dice

2 medium onion, large dice

1/4 cup dried oregano leaves

2 220 gram tins diced tomatoes 

1 tablespoon beef stock powder

2 cups hot water

1/4 cup(s) tomato paste

2 clove(s) fresh garlic, crushed

2 Tbsp ground sweet paprika

1 Tbsp brown sugar

salt

freshly ground black pepper

500 g pasta, tagliatelle

2 Tbsp arrowroot flour

1/4 cup water, extra

Place beef, carrots, capsicum and onions in slow cooker vessel.  Sprinkle with oregano leaves.  Pour diced tomatoes over meat and vegetables.

In a large jug or bowl combine together stock powder and water.  Mix well.  Add tomato paste, garlic, paprika and sugar.  Combine well.  Pour mixture over meat and vegetables in slow cooker vessel.  Season with salt and freshly ground black pepper.  Mix to combine.

Cook on low for 8 hours.

During the last hour of cooking mix together arrowroot and extra water to form a smooth paste.  Gently stir through casserole.

Cook pasta as per packet instructions, drain and keep warm.

Place pasta in serving bowls and serve with Slow Cooked Italian Beef.

Note: You could easily cook this in a large casserole dish in an oven.  Heat oven to 180 degrees and cook covered for 1½ hrs. Add arrowroot mixture and continue to cook for a further 30 minutes. Cook pasta as per packet directions and serve in individual bowls with the beef.

(Click here for a printable version of this recipe)

Honey and Paprika Chicken Drumsticks

We don't have chicken drumsticks as a meal very often so when I saw the original recipe for this dish I knew that we had to try them.  We like chicken drumsticks but tend to have them on the bbq or for lunch never really for dinner.

The ingredients caught my eye - honey, paprika and fennel for the marinade accompanied by a sauce of orange.  WOW... I got excited.

I am glad that I did... the flavours combined magically and there was definitley an intriguing after tastes tantalising taste buds leaving them waiting until the next bite.

Serve with a simple salad or like us we had Herbed Potato Slices and corn cobs.

Honey and Paprika Chicken Drumsticks

(Recipe adapted from WW Just Say Yum Cookbook)

Serves: 6

ProPoints per serve: 8

1 tablespoon olive oil

3 tablespoon honey

2 tablespoons ground sweet paprika

1 tablespoon ground fennel

1 tablespoon water

12 individual chicken drumstick skin removed or lovely legs

cooking spray

2 teaspoons freshly grated orange rind

2 cups orange juice

Combine oil, honey, paprika, fennel and 2 teaspoons water in a jug.  Place chicken in a large snap lock bag or casserole dish.  Cover with marinade and turn to coat. Cover and refrigerate for 3 hours.

Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken, turning, for 5 minutes or until browned. Add rind and juice and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes or until chicken is cooked through.

NOTE: Chicken Lovely Legs are drumsticks with the bones trimmed and skin removed. They are available from most supermarkets or from chicken shops. I find it easier and cheaper to buy normal drumsticks and remove skin by holding the drumstick firmly and pulling the skin back using a tea towel to assist gripping the skin.

(Click here for a printable version of this recipe)

Creamy Paprika Chicken

This was a really easy recipe to make - a definate keeper for a week night and very full of flavour.

Although it's called Creamy Paprika Chicken the paprika itself isn't overpowering at all. Infact it's quite a mild dish and as you can tell it's very colourful. I really enjoyed the added flavouring from the fennel seeds which gave it just that little "unusual" yet enjoyable flavouring. The kids really enjoyed this one as well.

This is one of those dishes that can be served with a variety of side dishes such as pasta, creamy risoni, mashed potatoes, etc. The original recipe comes from Hungary and as usual there are many versions all calling for different ingredients. In an effort to come up with a lighter version this is what I came up with.

Creamy Paprika Chicken

Serves: 4
Points per serve: 5.5

cooking spray
salt
freshly ground black pepper
4 chicken breast fillets (150g each), all visible fat removed
1 tablespoon olive oil
1 brown onion, sliced
2 cloves garlic, finely sliced
200 grams mushrooms, sliced
1 red capsicum, sliced
1 tablespoon sweet paprika
2 teaspoons fennel seeds
1 x 400g can diced tomatoes
1/2 cup chicken stock
1/3 cup low fat thickened cream
1/4 cup chopped fresh parsley, for garnish

Season the chicken with salt and pepper. Spray a large frying pan with cooking spray and heat over a medium heat. Add chicken and cook for 3 - 5 minutes on each side or until sealed and golden. Transfer to a plate and keep warm.

Heat oil in the same pan. Add the onion and garlic to the pan, cook, stirring for 3 - 5 minutes or until golden. Add the mushrooms and capsicum and cook, stirring for a further 2 - 3 minutes. Add the paprika and the fennel seeds. Cook, stirring for 1 minute or until fragrant. Stir in the tomatoes and the stock. Bring to the boil, reduce heat and cover allowing to simmer for 10 - 15 minutes.

Return the chicken to the pan and bring to the boil. Reduce heat and allow to cook, partially covered, for a further 10 minutes or until chicken is heated through and cooked. Remove from heat.

Stir in the cream and sprinkle with parsley.

(click here for a printable version of this recipe)

Roast Chicken with Lemon and Rosemary Potatoes

I have to admit we do quite a few roast dinners but rarely a roast chicken. I cannot explain why that is - we just don't. Being home from work today I decided that we would have a roast chicken dinner tonight.
.
Of course, I just couldn't pop it in the oven and cook it... I had to experiment. After reading a few (well lots) of recipes I came finally across a Jamie Oliver recipe that took my fancy. Not only did the picture look nice the use of fresh herbs really captured my attention... as everyone knows I love fresh herbs.

Roast Chicken with Lemon and Rosemary Roast Potatoes

(recipe adapted from Jamie Oliver)

.

Serves: 8

Points per serve: 7.5

.

1 x 2 kilogram whole chicken

sea salt

freshly ground black pepper

2 kilograms, peeled

1 large lemon

1 whole bulb of garlic, broken into cloves

a handful of fresh thyme

olive oil

sprinkle sweet paprika

a handful of fresh rosemary sprigs, leaves picked

.

Rinse and dry the chicken. Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Cover the chicken and leave in the fridge until you're ready to start cooking it for lunch or dinner.
.
About 30 minutes before you plan to cook the chicken remove it from the bench and allow it to come to room temperature.
.
Preheat your oven to 190 degrees Celcius.
.
Bring a large pan of salted water to the boil. Cut the potatoes into pieces, put them into the water with the whole lemon and the garlic cloves, and cook for 12 minutes. Drain and allow to steam dry for 1 minute, then remove the lemon and garlic. Toss the potatoes in the pan while still hot so their outsides get chuffed up and fluffy.

While the lemon is still hot, carefully stab it about 10 times. Pat the chicken with kitchen paper and rub it all over with olive oil and sprinkle over the sweet paprika. Push the garlic cloves, the whole lemon and the thyme into the cavity, then put the chicken into a roasting tray and cook in the preheated oven for around 45 minutes. Remove the chicken to a plate. Drain most of the fat from the roasting tray, leaving around a tablespoon.
.
Toss the potatoes into this with the rosemary leaves. Shake the tray around, then make a gap in the centre of the potatoes and put the chicken back in. Cook for a further 45 minutes, or until the chicken is cooked and the potatoes are nice and golden. Ensure juices run clear.....


(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!
.

Veal Goulash

.
Serves: 8

Points per serve: 4

.

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)

.

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

.

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

.

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

.

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

.

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

.

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

.