Dim Sum Scallops

Saturday night we decided to have an Asian inspired feast, with tasting plates of several dishes. The idea behind this wasn't because we all enjoy asian food but was to get all four of us involved and cooking allowing us to share and spend good quality family time together. Something that we have been missing recently in our busy lifestyle at the moment.

Oliver loves scallops although he's not big on most other seafood or fish. With this in mind he took on the challenge of cooking the scallop dish. This was quite an easy dish to cook but it was great to see him in the kitchen again.

The original recipe calls for scallops in their shells but I had frozen scallops and shells which I had kept from a previous time and these worked just as well.

Dim Sum Scallops
(recipe adapted from Essential Fingerfood Cookbook)

Serves: 4
Points per serve: 1

12 scallops in shell
2 tablespoons teriyaki sauce
1 tablespoon dry sherry
2 spring onions, finely chopped
2 teaspoons lemon or lime juice
2 teaspoons oyster sauce
1/2 teaspoon sesame oil
1 clove garlic, crushed
1/2 teaspoon grated fresh ginger
fresh coriander to garnish

Preheat the oven to 180 deg Celsius.

Place the scallops, in shells, on an oven tray.

Combine the teriyaki sauce, sherry, spring onions, juice, oyster sauce, sesame oil, garlic and ginger in a bowl; stir to combine. Drizzle 2 tablespoons of marinade over each scallop.

Bake the scallops for 5-10 minutes or until tender and white.

Note: These can be cooked under a preheated hot grill for 5 minutes instead.

(Click here for a printable version of this recipe)

Creamy Peppercorn Sauce

This would have to be one of Noel's favourited sauces to accompany steak. In fact where ever we go for dinner he always ordered Steak cooked rare with peppercorn sauce! Talk about being a creature of habit. I like to scan the specials boards looking for something different - something I haven't tasted or tried before, but that's another story.

Knowing that Noel likes a good peppercorn sauce it was obvious that I needed to come up with one that tasted brilliant but was also lower in fat that the normal cream ladden accompaniment that he has grown fond of. All I can say is thank God for Carnation Light and Creamy Evaporated Milk!!

If you have just cooked your steak and it's resting please use the pan juices as it adds flavour to the sauce but if you don't have pan juices it still tastes brilliant.

Creamy Peppercorn Sauce

Serves: 8

ProPoints per Serve: 1
Old Points per serve: 1

cooking spray
30 grams green peppercorns, drained and crushed
375 ml can Carnation Light and Creamy Evaporated Milk
1 tablespoon beef stock powder
1 tablespoon cornflour
2 tablespoons water

 

Spray frying pan with cooking spray (or use the same pan you cooked your steak in) and heat over medium high heat. Add peppercorns and cook for 1 minute to release flavour.

 

Add milk and stock powder, stirring until boiling. Reduce heat and simmer. Combine cornflour and water and add to sauce, continually stirring for 2 - 3 minutes, until thickened slightly.

 

(click here for a printable version of this recipe)

Balsamic and Herb Mushrooms

I love eating the large mushrooms and although jam packed with flavour and vitamins they are sometimes a little boring so I decided to marinade giving them just that extra little zing. The marinade was a basic combination of balsamic vinegar, olive oil and herbs.

These were cooked over direct heat on the weber whilst Noel cooked the steak but they could be easily (and I have) roasted in the oven.

Balsamic and Herb Mushrooms

Serves: 8
Points per serve: 1

8 large or 16 medium mushrooms
1/4 cup olive oil
1/2 cup balsamic vinegar
1/4 cup red wine
1 tablespoon dried oregano flakes
1 tablespoon dried parsley flakes
pinch of salt
freshly ground black pepper

Place mushrooms in a large snap lock bag.

In a small jug mix together remaining ingredients, seasoning to taste with salt and pepper. Pour of mushrooms, seal bag and toss mushrooms around ensuring mushrooms are well coated.

Cook until soften and starting to darken, turning several times.

If cooking in the oven:

Preheat oven to 180 degrees Celsius.

Place mushrooms on a lined oven tray or baking dish. Cook for 20 - 30 minutes turning several times.

(click here for a printable version of this recipe)

Pomegranate and Lime Champagne Cocktail

I love a champagne cocktail and will use any excuse to make one so when I received a shipment of POM Wonderful Pomegranate Juice.

I love pomegranates just as a fruit and confess that while I haven't used this wonderful product in a recipe as yet (only because I have been drinking it) I knew I would be mixing it with Champagne at some stage!

This is a quick and easy twist of having champagne - making a champagne cocktail makes just when drinking something nice is required.

Pomegranate and Lime Champagne Cocktail

Serves: 8
Points per serve: 1

ice cubes
1 475ml (16oz) bottle POM Wonderful Pomegranate juice
1 fresh lime, cut into slices
juice of 1 fresh lime
1 bottle (750ml) sparkling white wine or champagne

In a large jug place ice. Pour in the bottle of pomegranate juice. Place lime slices and lime juice in jug. Slowly top with sparkling wine or champagne. Gently serve to mix.

Enjoy!!

(click here for a printable version of this recipe)

Potato, Carrot and Onion Bake

This is similar to a bake that my mam used to make when I was little. I love it for the fact that it is low in fat and has an incredible taste even if it is not a creamy based dish that everyone adores. I actually think I like this one better.

Very easy to make although slices the vegetables is a little time consuming but the outcome is well worth the effort. It's a great side dish for any meal especially when you want to have potatoes a different way.

Potato, Carrot and Onion Bake

Serves: 8

Points per serve: 1

cooking spray

8 medium potatoes, peeled and thinly sliced

6 carrots, peeled and thinly sliced

1 onion, peeled and thinly sliced

1/2 cup hot water

2 teaspoons chicken stock powder

1 teaspoon ground black pepper

1 tablespoon dried parsley flakes

Preheat oven to 180 degrees Celsius.

Spray a quiche dish or shallow casserole dish with cooking spray. Using half the potatoes place a layer of potatoes in the dish, covering the base entirely. Next place a layer of carrots, followed by a layer of onion. Top with remaining potato slices.

Mix together the hot water, chicken stock, pepper and parsley flakes. Pour over potatoes slices.

Cover with foil and cook for 45 minutes. After 45 minutes, remove foil spray top with cooking spray and cook for a further 15 - 20 minutes or until top is crisp and golden.

Alternatively once stock has been added, cover with cling wrap and microwave on high for 10 minutes or until vegetables are soft. Place in oven with out foil and cook for 15 - 20 minutes or until top is crisp and golden.

Serve immediately.

Tip: You could easily make this a vegetarian dish by using vegetable stock powder instead of chicken.

(click here for a printable version of this recipe)

Low Fat Hollandaise Sauce

I have to admit that Hollandaise Sauce is my favourite sauce of all time. Guaranteed if it's on a menu I order that meal with an extra serve of sauce on the side.... I know it's bad considering the sauce base is butter and lots of it.


Thankfully I have come across a recipe that is a mock Hollandaise and there is no butter involved. Not quite as silky smooth as a good Hollandaise but fits nicely into a diet plan that's for sure.


This recipe makes approximately 1 cup and can be kept in the fridge in an air tight container for up to a week.

Low Fat Hollandaise Sauce

Serves: 8
ProPoints per serve: 1

Points per serve: 1

1/4 cup water

2 tsp cornflour

1/2 cup light thickened cream

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1 egg, lightly whisked

Place water and cornflour in a saucepan and stir until smooth. Add the cream and stir to combine. Use a balloon whisk to whisk constantly over medium heat for 2-3 minutes or until mixture boils. Remove from heat.


Whisk in lemon juice, mustard and egg until well combined. Return to heat and cook, whisking constantly, for 2 minutes or until mixture thickens slightly (do not overcook). Remove from heat.


(click here for a printable version of this recipe)

Mediterranean Oysters

These oysters were somewhat of a creative urge I had. I spent the afternoon reading oyster recipes and after a while, unfortunately, they all started to sound the same! I am sure you all understand where I am coming from when I say that. But at the same time I think that is flare and creativity is born....

Hot oysters are a little different and take on the flavour of the topping therefore the topping needs to be intense enough to infiltrate the oyster but not overpower it. This recipe is very similar to Oysters Kilpatrick.

Mediterranean Oysters

Serves: 4

Points per serve: 1

12 natural oysters, in the half shell

1 small truss tomato, chopped

1 slice prosciutto (50g), chopped

1 clove garlic, peeled and thinly sliced

8 -10 basil leaves, thinly sliced

2 tablespoons balsamic vinegar

Preheat grill.

Place oysters on an oven proof plate or a patty tin.

Top each oyster with tomato, prosciutto, garlic and basil. Place approx 1/2 teaspoon of balsamic vinegar on each oyster.

Place under the grill and cook for 3 - 5 minutes or until topping is starting to brown.

Serve immediately.

(click here for a printable version of this recipe)

Basil and Zucchini Soup

Basil and Zucchini Soup is a soup that I cook if I want something homely, comforting not to mention quick, total time under 30 minutes.

It is a creamy soup however it is still very low in fat and has an amazing flavour that makes the soup not only great for a lunch or a snack but for an entree at a dinner party that I guarantee will generate some great feedback.

Basil and Zucchini Soup

(recipe source WW Quick Eats)

Serves: 6

Points per serve: 1

1 tablespoon olive oil

1 large onion, chopped

1 teaspoon minched garlic

7 green zucchini, chopped

3 teaspoons chicken stock powder

4 cups boiling water

1/2 cup fresh basil, chopped

salt to taste

pepper to taste

1 x 375 ml can Carnation Light and Creamy Evaporated Milk

Heat the oil in a large saucepan and lightly cook the onion and garlic until golden. Add the zucchini and cook for a further 3 - 4 minutes.

Add the water, stock powder and basil. Bring to the boil, reduce heat and simmer for approximately 10 minutes of until vegetables are soft. Remove from heat.

Allow to cool slightly and process in a food processor or with a stick blender until smooth. Return to the saucepan, add the milk and heat through. DO NOT BOIL. Season to taste with salt and pepper.

(click here for a printable version of this recipe)

Honey Mustard Mayonnaise

This is just a quickie of an accompaniment or a dipping sauce and tastes wonderful especially with the Honey Dipped Crunchy Chicken Nuggets I cooked last night. Would be nice also on grilled chicken or even a chicken sandwich.

The beauty about this mayonnaise/sauce is that it can be manipulated to suit your tastes and/or to suit the food it's accompanying. There are many different mustards available and could be used to replace the American. Dijon Mustard actually works quite well also. For desired heat you can increase the quantity of mustard that you use.

Honey Mustard Mayonnaise

(recipe adapted from WW Secrets of Success)

Serves: 10

Points per serve: 1

2 tablespoons honey

1/2 cup low fat mayonnaise

1 tablespoon American mustard

Mix all ingredients together in a bowl until completely combined.

Refrigerate until needed.

(click here for a printable version of this recipe)

"Cheats" Steamed Asian Greens

I love going to Chinese Restaurants and ordering the Asian Greens, in fact I can normally eat a plate of those and be satisfied. But to be honest I don't really have the time to put into the steaming, wok tossing or grilling that is required for some traditional recipes no matter how much I love the dish's flavour.

Don't get me wrong, I have made these the authentic way but for time and ease this, I believe is the next best thing!

You can also be adventurous with the types of vegetables and with the dressing, I use the kecap manis as I like the sweetness against the vegetables, and you could even sprinkle with toasted sesame seeds, etc.

So last night, we had Hoisin Braised Pork Chops, steamed rice and my version of Steamed Asian Greens.

Steamed Asian Greens

Serves: 4

Points per serve: 1

4 small baby bok choy

1 bunch broccolini

4 tablespoons kecap manis

Trim broccolini stalks. Rinse bok choy and cut in half lengthwise.

STOVE TOP: Place steamer of a saucepan of boiling water. Add broccolini, cover and steam for 3 - 4 minutes or until almost tender. Remove lid and add bok choy. Replace lid and steam for a further 2 - 3 minutes or until bok choy is almost tender and wilted. DO NOT OVER STEAM.

MICROWAVE: In a large casserole dish with a few tablespoons of water. Add broccolini, cover with cling film and cook on high heat for 4 - 5 minutes or until almost tender. Carefully remove cling film and add bok choy. Replace cling film and cook on high for another 3 - 4 minutes or until bok choy is almost tender and wilted. DO NOT OVER COOK.

Remove to a serving platter and drizzle with kecap manis.

(Click here for a printable version of this recipe)

Red Lentil and Vegetable Soup

One of my favourite things to cook is soup, believe it or not. I have to say I much prefer homemade soups over the canned or packet varieties especially when the soup is packed with healthy ingredients. Soups are a recipe that once all the ingredients are prepared and you have starting cooking they can generally be left to simmer away without too much fuss or drama.

Another reason I love cooking soups is that there really aren't any boundries to the flavours and textures you can produce. This soup is a classic example. It all started with a recipe that was put forward on another forum for Tomato, Celery and Lentil Soup. Now instead of being turned off by "celery" in the title, indicating it would be a dominant flavour, which would not be a hit with my family at all, I modified it to suit us and now I have a huge pot full that will make some delicious filling lunches over the weeks to come.

Just as I adapted this recipe to suit my household, you could add any vegetables to this dish, literally whatever you have on hand. The herbs and spices could be changed also to suit your tastebuds, for example ground cumin, ground coriander, thyme, rosemary, etc. Once you have a base, such as tomato in this recipe, as I mentioned you can literally add anything to it you like even meat.

Red Lentil and Vegetable Soup

Serves: 12

Points per serve: 1

cooking spray

1 leek, finely sliced

2 teaspoons crushed garlic

2 carrots, finely diced

1 red capsicum, finely diced

2 x 440 gram tins diced tomatoes

8 cups water

2 tablespoons vegetable stock powder

1 tablespoons dried oregano

1 teaspoon chilli powder (or to taste)

400 grams dried red lentils, rinsed and drained

3 medium zucchini, finely diced

200g baby spinach leaves

salt

freshly ground black pepper

Heat a large saucepan over medium heat and spray with cooking spray. Saute the leeks and the garlic until tender. Add carrots and capsicum and continue to saute for a further 4 - 5 minutes.

Mix the stock powder with the water and add to the saucepan along with the tomatoes, oregano, chilli powder, red lentils and stir to combine thoroughly. Bring to the boil, reduce heat and simmer for 1 hour or until the lentils are cooked. Stir in the zucchini and cook for a further 15 - 20 minutes or until tender. Season with salt and pepper.

Prior to serving add the spinach leaves, stirring until wilted.

Pork Meatballs

These tasty morsels are one of Noel's little specialties - he loves using pork mince and has made up these little balls on several occasions. I have added a nice delicate tomato sauce to accompany them for dinner but honestly any sauce goes well with them.
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Pork Meatballs

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Makes: 20

Points per Ball: 1

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500g pork mince

1/2 onion, finely chopped

1 egg, beaten

1/4 cup tomato paste

1/2 cup parmesan cheese, finely grated

1 tablespoon dried oregano

1 tablespoon dried sage

salt and pepper to taste

cooking spray

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In a large bowl mix the pork mince, onion, egg, tomato paste, parmesan cheese, oregano, sage, salt and pepper thoroughly and until well combined.
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Shape into 20 balls (you can make smaller or larger if you wish).
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Heat a large frying pan and spray with cooking spray. Place balls into the pan, gently turning to ensure they are completely sealed and brown. Reduce heat, cover and cook for 20 minutes, continually turning to ensure they do not stick.
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(You could also place in a casserole dish, cover and put in the oven for 20 - 30 minutes on a low heat to cook through).
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Note: Adjust points to suit number of meat balls made.
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This is how we had them - Pork Meatballs with Tomato Sauce (and served with fettucine).

Garlic and Spring Onion Mayonnaise and Seafood Cocktail Sauce

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I wanted to serve something nicer than plain mayonnaise or tomato sauce with our entree, Mixed Seafood Platter. So I decided on two different flavoured mayonnaises or sauces with I thought would compliment the flavours of the different seafoods nicely and I must say they did.

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Seafood Cocktail Sauce

(pictured on the left hand side)

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Serves 8

Points per serve: 1

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1/2 cup mayonnaise

1 tablespoon tomato sauce

1 tablespoon chilli sauce

2 tablespoons brandy (optional)

1 tablespoon lemon juice

1/4 cup low fat cream

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In a medium sized bowl combine mayonnaise, tomato sauce, chilli sauce, brandy (if using) and lemon juice. Mix well until combined.

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Stir through the cream.

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Place in the refrigerator to chill until required. This will also maximize flavour.

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Garlic and Spring Onion Mayonnaise

(pictured on the right hand side)

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Serves 8

Points per serve: 1

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1/2 cup good quality mayonnaise

1/4 cup low fat cream

2 tsp crushed garlic

1 spring onion, finely sliced

freshly ground black pepper

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In a medium size bowl mix all the ingredients until combined.

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Place in the refrigerator to chill until required. This will also maximize flavour.

Roast Pumpkin Salad

This is a great salad when you want something different and going to a friends house for a bbq I wanted to take something different. I actually made two salads last night, the Roast Pumpkin Salad and a Crunchy Asian Salad purely because I couldn't decide. I couldn't decide because they are both so nice and their flavours are just so different and exciting.

Roast Pumpkin Salad
Serves: 8
Points per serve: 1

2 cups Jap/Kent Pumpkin, peeled and chopped into bite size chunks
freshly ground black pepper
cooking spray
2 cups of salad leaves (mixed, baby spinach or rocket)
100g black olives, pitted
100g low fat fetta
3 tbs oregano leaves, chopped
1/4 cup balsamic vinegar
1 tbs olive oil

Preheat oven to 180 deg C. Coat a baking tray with baking paper or foil and spray generously with cooking spray. Lay pumpkin peices in a single layer on tray. Coat with cooking spray and sprinkle with pepper. Cook for approximately 30 minutes or until pumpkin in golden and tender. Allow to cool.

Place the salad leaves on serving platter or bowl. Top with cooled pumpkin, olives, crumbled fetta and oregano leaves. Toss gently to ruffle but not mix.

Combine the balsamic vinegar and olive oil is a small screw top jar, securing lid and shaking well to mix. Drizzle over the salad.

Berry Dream

Alexandria, who will be turning 8 in March, decided it had been a long time since we had dessert. Don't get me wrong Noel and the kids all love desserts, and although I can sometimes be persuaded I am actually not a sweet tooth. Plus there is the fact that I am always trying to lose weight!

Since buying all the Symply To Good To Be True cookbooks (5 in a set) there has been one dessert that Alex has been longing to try, and that is this one - Berry Dream. Needless to say her wish came true so she helped make, decorated, served and also enjoyed eating this.

Berry Dream

Source: Symply To Good To Be True 5

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Serves: 8

Points per serve: 1pt

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2 cups frozen mixed berries

3/4 cup chilled evaporated light milk

2 x 200g tubs diet berry yoghurt

1 sachet lite raspberry jelly crystals

1/4 cup boiling water

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Before starting make sure evaporated mik is chilled.
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Semi defrost berries.
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Using an electric beater beat chilled evaporated milk until thick and stiff peaks form. Pour in yoghurt then add berries and beat until well combined.
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Dissolve jelly crystals with boiling water, pour into bowl beating until all mixture is blended (there should still be small pieces of berries through the mixture).
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Either leave in bowl or divide into 8 dessert dishes. Refrigerate until set.
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Note: As you can see our desserts were decorated with a swirl of thickened cream and some chocolate shavings... these are additional and not part of the recipe.