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)

Chorizo and Smoky Beef Enchiladas

I went back to work for 3 days this week and now I am on leave until next Thursday - it's a hard life really LOL!! I promised my nephew Wesley over Christmas that he could come over when I was on annual leave to sleep the night and to do some cooking with us. He is only 11 but has the passion to be a wonderful cook or chef should he choose to follow that profession. So Wesley didn't forget about my promise (I hadn't either) and made sure his dad rang me to confirm.. bless him.

Tonight he was picked up by Uncle Noel and was patiently awaiting my return from work so he could start his adventure. Although he is only young I knew Wesley tends to bake a lot of sweets and cakes so it was my mission to cook different foods so I decided to start with a Mexican dish for dinner.

This dish was very easy and I know that Wesley enjoyed making it. A few new techniques for him but he did very well. We all enjoyed the flavour (even Grandma who says she hates Mexican due to her first experience at a Mexican restaurant where apparently it looked like slop!) The smokiness of the paprika teamed with the subtle spiciness of the Chorizo was perfect enveloped in a tortilla and baked smothered in tomato sauce and melted cheese - what is there not to like.

Any way as you can see by the photos my little nephew was in heaven in the kitchen at the House Of Murray.

Chorizo and Smoky Beef Enchiladas

(recipe adapted from Taste.com)

Serves: 8

ProPoints per serve: 15

 

1 chorizo sausage

1 tablespoon olive oil

1 small onion, finely diced

1 tablespoon minced garlic

1 kilogram reduced fat premium beef mince

1 tablespoon smoked paprika

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon salt

2 tablespoons tomato paste

2 x 400g cans diced tomatoes

400g can kidney beans, drained

8 Mission 96% fat free Tortillas

200 grams 50% reduced fat tasty cheese, grated

Place a large frying pan over high heat, add oil, when hot and chorizo, cook for 3 minutes or until chorizo is caramelized then turn the heat down to medium and add onion and garlic, cook for 3 minutes.

Add mince, paprika, cumin, oregano and salt to the pan, break up the mince and cook for 5 minutes, or until mince is coloured.

Add half the amount of tomato paste and one can of tomatoes, and simmer on a low heat for 10 minutes. Finally add red kidney beans and stir to combine.  Allow to cool.

When you are about to start making up the Enchiladas preheat the oven to 180 degrees Celsius

Fill the end of a tortilla with beef mixture, roll to form a log shape, then place in a baking tray, seam side down. Repeat with remaining tortillas and beef mixture.

Mix the remaining tomato paste and can of tomatoes together in a bowl, spread over the top of the tortillas and sprinkle over grated cheese. Bake in middle level of the oven for 30 minutes or until heated through and  cheese is golden.

(Click here for a printable version of this recipe)