Moroccan Couscous Salad

We had barbecued marinated half chickens last night for dinner and I wanted something different to serve as a side along with a garden salad. We are becoming fonder of couscous and I thought using couscous would be perfect.

With some spices, fresh herbs and some vegetables this was better than I imagined and could have been quite easily eaten by itself.

To convert to a vegetarian meal exchange the chicken stock powder for vegetable stock powder.

Moroccan Couscous Salad
Serves: 8
Points per serve: 2.5
1 cup instant couscous

100 grams flaked almonds, toasted
2 teaspoons olive oil
1 red onion, halved, thinly sliced
1 garlic clove, crushed
4 tablespoons currants
1 carrot, peeled and grated
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1 yellow capsicum, seeded and diced
2 large ripe tomatoes, finely chopped
1/2 cup firmly packed coarsely chopped fresh coriander
2tbs fresh lemon juice
freshly ground black pepper

Place the stock in a medium saucepan and bring to the boil over high heat. Remove from heat. Add the couscous and stir with a fork until combined. Cover and set aside for 5 minutes or until all the liquid is absorbed. Stir with a fork to separate the grains.

Meanwhile, heat the oil in a non-stick frying pan over medium heat. Add the onion and cook, stirring, for 2-3 minutes or until onion softens. Add currants and carrot. Stir fry for 2 minutes. Add the garlic, cumin, cinnamon and turmeric and cook, stirring, for 30 seconds or until fragrant. Add the tomato and capsicum and cook, stirring, for 1-2 minutes or until heated through. Remove from heat.

Add onion mixture, coriander and lemon juice to the couscous and toss to combine. Taste and season with pepper.


(click here for a printable version of this recipe)

Whipped Eggs on Toast

I wanted this morning's breakfast to be a little nicer than just eggs on toast and had recently come accross a recipe for Whipped Eggs which as you can imagine intrigued me no end...

So what else could be on the menu for Valentine's Breakfast than these little wonders. I must say they were very easy to make and assemble. Somewhat like a meringue but with no sugar and topped with warmed Dijonnaise (instead of hollandaise which would be nice also) made for a savoury filling breakfast.

As each toast is quite low in points you could serve with some bacon or roasted tomatoes or sauteed mushrooms etc, but we had two each instead of 1!!

Whipped Egg on Toast

(recipe source Recipes+ Magazine January 2010)

Serves: 4

Points per serve: 2.5

4 eggs, at room temperature

pinch of salt

2 x 2cm thick sliced Italian or Sourdough bread, toasted

4 tablespoons Low Fat Dijonnaise or Caesar Dressing

1 tablespoon finely chopped chives or spring onions

Preheat oven to 170 degreese Celsius.

Line a baking tray with baking paper or foil and place toast on it.

Seperate eggs carefully, keeping yolks whole. Using an electric mixer, beat whites with a pinch of salt in a clean dry bowl until soft peaks form. Spoon into a puffy mound on the centre of each toast. Shape a hollow in the top. Slip a yolk into each hollow.

Bake for 5 minutes. Spoon 1 tablespoon dressing over each yolk. Bake for a further 5 minutes or until whites are just golden and yolks set to your liking. Remove from oven and sprinkle with chives.

(click here for a printable version of this recipe)

Vegetarian Fried Rice

This is a colourful, yet wonderfully quick and easy side dish to serve and just as nice by itself. It is also a dish that you can bulk up with any vegetables as well as adding cooked meats such as chicken, pork or prawns to make it into a full meal, but that's a recipe for another time.


For a better consistency while stir frying it is good to use rice that has been cooked the day before or is at least ensure rice is cold and has been drained well.

Vegetarian Fried Rice

Serves: 6

Points per serve: 2.5

1 cup basmati or long grain rice

cooking spray

1 teaspoon garlic

2 eggs, lightly beaten

1/4 cup skim milk

salt

white ground pepper

1 carrot, peeled and grated

1/2 red capsicum, finely diced

4 spring onions, sliced

1/2 cup frozen peas

1/2 cup frozen corn kernals

2 tablespoons soy sauce

1 tablespoon kecap manis

100 grams bean sprouts

1/2 cup fresh coriander chopped

Bring a large saucepan of water to boil and add rice. Cook for 10 - 12 minutes or until rice is tender. Drain well and allow to cool completely.


In a small jug combine beaten eggs and milk. Season with salt and pepper. Heat a large frying pan over medium heat, coat with cooking spray and add the eggs to cover pan base. Cook for until bubbles start to appear and flip over. Continue to cook for 2 - 3 minutes. Remove from pan and allow to cool. When cool roll and cut into slices. Set aside.


Coat a wok with cooking spray and heat over high heat. Add garlic, capsicum and spring onions, stir fry for 2 - 3 minutes or until capsicum has softened. Add peas and corn and continue to stir fry for another 4 - 5 minutes. Add rice and stir until fully combined with vegetables. Stir through soy sauce and kecap manis. Add bean sprouts, omellete and corinader, toss until warmed through.


(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)

Fried Potatoes with Sundried Tomatoes

I tend to overdose on something that everyone says are good.... such as crispy potatoes so now when I want to serve potatoes as a side dish I really need to think outside the box. This is one of those recipes where I really did just that and I think I did okay.....

Kind of like a hot potato salad without the mayonnaise and it was deinitely full of flavour.

Fried Potatoes with Sundried Tomatoes

Serves: 6

Points per serve: 2.5

1 kilogram chat potatoes (baby potatoes), cut in half

cooking spray

sea salt

freshly ground black pepper

2 spring onions, sliced on diagonal

100 grams sundried tomatoes

Place potatoes in a large saucepan of water and bring to the boil. Reduce hit and simmer for 10 minutes or until potatoes are soft but not overcooked. Drain well.

Spray a large frying pan with cooking spray and add potatoes. Season with salt and pepper. Cook, over a high heat, turning occasionally until warmed through and crispy.

Add tomatoes and spring onions, frying for a further 2 - 4 minutes or until heated through. Serve immediately.

(click here for a printable version of this recipe)

Chunky Salsa Salad

This Chunky Salsa is a very basic yet tasty side dish for any meal, especially with a barbecued piece of chicken or meat. It takes practically no time at all to prepare but will certainly excite your tastebuds.

It is equally as nice if you do not add the fresh avocado to the salsa but a word of advice though don't add the avocado until just prior to serving as they tend to turn brown if left standing for too long.

This was delicious served with our version of Nando's, Peri Peri Chicken. For a really tasty and fresh dip chop these ingredients smaller and serve with cornchips or vegetable sticks.

Chunky Salsa Salad

Serves: 4

Points per serve without avocado: 0.5

Points per serve with avocado: 2.5

4 medium truss tomatoes, chopped coarsely

1 small red onion, chopped coarsely

1 medium green capsicum, chopped coarsely

1 medium red capsicum, chopped coarsely

4 tablespoons fresh coriander, chopped coarsely

1 avocado, peeled, stoned and chopped coarsely

1 tablespoon olive oil

4 tablespoons lime juice

freshly ground black pepper

pinch sea salt flakes

Combine tomatoes, onion, capsicums, avocado (if using), coriander, olive oil and lime juice in a large bowl. Season to taste with salt and pepper. Refrigerate until needed.


(click here for a printable version of this recipe)

Chargrilled Vegetable Stack

I thought we would try something a little different especially with the kids being at their Nana and Grandad's this week. This recipe caught my eye in the current Woolworths Good Taste Magazine. While both Noel and I adore meat, I decided it would be nice to have a vegetarian meal other than a meat free pasta - you know be a little adventurous and a tad exotic?

The reason this caught my eye is because it has two of my favourite vegetables - eggplant and sweet potato!! And it also gave me a good excuse to use my chargrill cast iron plate!! Not to mention the recipe called for spinach.... mmmmmmm!

To be totally honest I must say I was a little worried that it wouldn't be enjoyed but I couldn't have been any more wrong. It was delicious and very fillilng - one stack was definitely enough each and it will be on the menu again for sure.... I even thought of making smaller stacks to serve as an entree! See that's how much I liked it I am in the process of planning how and when to cook it next!!

Chargrilled Vegetable Stacks
(recipe source Woolworths Good Taste September 2009)

Serves: 4
Points per serve: 2.5

olive oil spray
1 brown onion, finely chopped
1 garlic clove, crushed
1 x 400 gram can no added salt diced tomatoes
1 small eggplant (about 300 grams)
300g sweet potato (kumara), peeled
1 large zucchini, ends trimmed
250g low fat cottage cheese
2 tablespoons fresh basil, chopped
1 teaspoon finely grated lemon rind
75 grams baby spinach leaves
fresh basil leaves, to serve
mixed salad leaves, to serve

Preheat oven to 180 degrees Celcius.

Cut eggplant lengthways into 4 x 1cm thick slices. Cut sweet potato lengthways into 4 x 5mm thick slices. Cut zucchini diagonally into 8 x 5mm thick slices.

Heat a medium frying pan over medium heat. Spray with olive oil spray and add the onion. Cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook, stirring , for 1 minute or until aromatic. Add the tomatoes. Bring to the boil, reduce heat to low and simmer for 5 minutes or until mixture thickens.

Meanwhile, preheat a chargrill or bbq on high. Spray the eggplant, sweet potato and zucchini with olive oil spray. Cook the eggplant and sweet potaot on grill in 2 batches for 1 - 2 minutes or until almost tender and lightly charred. Transfer to a plate. Cook the zucchini on grill for 1 - 2 minutes or until almost tender and lightly charred. Transfer to the plate.

Combine the cottage cheese, chopped basil and lemon rind in a bowl. Spread 1/2 cup (125ml) of the tomato mixture over the base of a rectangular 3 litre (12 cup) capacity baking dish. Arrange the eggplant in a single layer on top. Divide half the cottage cheese mixture between the eggplant slices and top with half of the spinach. Next layer the sweet potato on top of the spinach. Spread with the remaining cottage chese and reamining spinach. Top with zucchini.

Top with the remaining tomato mixture and season with pepper. Bake for 15 - 20 minutes or until vegetables are tender.

Divide the vegetable stacks among serving plates and spoon over the tomato mixture from the pan. Sprinkle with the extra basil leaves and serve with mixed salad leaves.

(click here for a printable version of this recipe)

Raspberry Meringue Ice Cream

One thing I really do need to make more of is dessert!!

Honestly we are not really a dessert family only because over the years I haven't made that many desserts and therefore my family do not expect it.

But sometimes when I make a dessert and it's a nice on there is somewhat of a frenzy around the dinner table, you know the type of frenzy seen only when feeding animals that haven't been fed for awhile.

I decided to make or should I say mix up an icecream dessert that I had also seen on the Weight Watchers Forums. Quite easy as it is a recipe that calls for pre-made icecream and shop bought meringues so as far as effort and time, this dessert was perfect.

Raspberry Meringue Ice Cream

(recipe adapted from Newchick)

Serves: 10

Points per serve: 2.5

1 litre tub Light Vanilla Ice Cream

300 grams raspberries, thawed if using frozen

50 grams meringue shell, broken into pieces

fresh berries to serve, optional

Line a 1 1/2 litre loaf tin with baking paper. Leave ice cream out to thaw to room temperature.

When thawed, place ice cream in a bowl and stir lightly with a wooden spoon. Reserve some raspberries to place on the bottom of the loaf tin before stirring the remaining raspberries and meringue pieces into the ice cream liquid.

Place the reserved berrieds on the bottom of the tin. Pour mixture into the tin and place back in the freezer until solid.

When ready to serve, turn onto a platter and decorate with the fresh berries and additional crumbled meringue. Slice and serve.

Bean and Vegetable Cups

For a quick snack or lunch, these Bean and Vegetable Cups really fit the bill! Not only are they easy to make but they are tasty and very filling.

The ones that I have made today are perfect for vegetarians but as with a lot of our dishes, the filling can be changed and adapted to suit everyone. I have in the past added bacon, ham or shredded chicken but they are just as nice the way these are.

As with using different fillings any sliced bread can be used, I have used multigrain as that's what I had on hand but white is just as delicious.

Bean and Vegetable Cups

Makes 12

Points per serve: 2.5

cooking spray

12 slices multigrain bread

1 x 440g tin baked beans in tomato sauce

2 shallots, thinly sliced

1/2 red capsicum, diced

1/2 green capsicum, diced

1 tablespoon tomato paste

2 teaspoons dried oregano

freshly ground black pepper

3/4 cup grated tasty cheese

Preheat oven to 180 deg C.

Spray a large muffin pan with cooking spray.

Remove crusts from bread slices and using a rolling pin, roll each bread slice individually until about 5 - 7mm thin. Press each slice into the muffin pan ensuring that the sides are evenly balanced, thus forming a cup or a basket.

In a bowl add the beans, shallots, capsicum, tomato paste, oregano and pepper mix together to combine well. Spoon mixture into bread cups. Sprinkle with tasty cheese.

Spray tips of bread with additional cooking spray. Cook in oven for 15 - 20 minutes or until cheese has melted and is golden.
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San Choy Bow

Now this would have to be one of my family's all time favourites.

San Choy Bow is normally served as an entree but can quite easily become a main meal and a morish one at that. As an entree you could easily dish up individually but as a main I put all the dishes in the middle of the table as I like to watch everyone create their own "lettuce cup", roll them up and try to delicately eat them... evil of me I know!!

The best thing about San Choy Bow (besides eating with your fingers!) is that you can use any meat but our choice is always pork. The crunchy yet soft texture of this dish is complemented with extra beanshoots, sliced spring onions and if you choose, sliced birdseye chilli.

As mentioned this is a favourite and we do tend to order it when we try dining at different asian restaurants just to see what their flavours are and whilst I have experimented with many different recipes, some successful, but this is my version.....

San Choy Bow

Serves: 8 as entree or 4 as main
Points per entree serve: 2.5

Points per main serve: 4.5
8 iceberg lettuce leaves
500g lean pork mince
1 teaspoon crushed garlic
1 teaspoon crushed ginger
150g button mushrooms, finely chopped
6 spring onions, finely chopped
1 x 225g can water chestnuts, rinsed and finely chopped
200grams bean sprouts, finely chopped
3 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon sweet chilli sauce
1 tablespoon dry sherry
50 grams bean sprouts, for garnish
1 spring onion, diagonally sliced, for garnish
2 birdseye chillies, sliced, for garnish (optional)
4 tablespoons hoisin sauce, for garnish

Carefully remove lettuce leaves so they remain intact. Cut into a round dish-like shape. Place in a fridge, covered, until required. (This is the hardest part of the recipe!!)

In a small jug combine hoisin sauce, soy sauce, sweet chilli sauce and dry sherry.

Spray a wok with cooking spray. Over a high heat cook pork mince, garlic and ginger until pork is browned and cooked through. Remove from heat and drain to remove excess fat.

To the same wok add drained pork, mushrooms, spring onions, water chestnuts and bean sprouts until mixed through and somewhat sizzling. Add sauce mixture, stirring until completely combined with pork mixture.

If individually serving up, place lettuce cup on a plate. Top with pork mixture and sprinkle with bean sprouts, spring onions and birdseye chillies if using. Serve immediately with additional hoisin sauce.

Otherwise place pork mixture into a serving bowl and serve with lettuce cups, other condiments
and additional hoisin sauce and watch as others make their own meal, just like we do.....

Broccoli and Cauliflower Au Gratin

I have already posted a recipe for Cauliflower Au Gratin (Cauliflower Cheese as it's known in our house) and thought I would just share another variation with you that is also a hit at our house.
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I actually like adding broccoli to the Cauliflower Au Gratin for several reasons. Firstly it adds another vegetable to the plate, which is always a bonus! I am sure all you parents would agree with me on that plus. Secondly, I find the green and white colour combination appealing not to mention that both vegetables compliment each other. And thirdly, my personal reason, is that the broccoli stays warm while you are eating it!! I am not a fan of broccoli served by itself on the plate as it goes cold quite quickly.
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As with the Cauliflower Au Gratin, this is a fairly easy recipe unless you have trouble with the cheese sauce. If the sauce is lumpy, too runny, or too starchy the recipe just doesn't come together. So just take a little extra effort and time while making the sauce to ensure you get the correct result.
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Broccoli and Cauliflower Au Gratin

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Serves 8
Points per serve: 2.5
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cooking spray
1 head of cauliflower
1 head of broccoli
45g butter
3 tablespoons plain flour
3 cups skim milk
60g grated tasty/cheddar cheese
2 teaspoons dijon mustard
ground white pepper
salt
1 slice white bread, made into fine breadcrumbs

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Preheat oven to 180 deg C..Spray a large casserole dish with cooking spray..
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Cut the cauliflower into medium, even sized florets. Place in a large microwave proof dish, add a little water, cover with plastic wrap and microwave for 5 - 8 minutes or until florets are beginning to become almost tender. Remove from water and arrange in casserole dish so all florets are in a single layer. Repeat with the broccoli and when placing in the casserole dish mix amongst the cauliflower.
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Make cheese sauce by placing the butter in a large saucepan and melt over a medium heat. Add the flour and whisk to combine into a roux for approximately 1 minute. Remove from heat and slowly add the milk, stirring constantly, until mixture is smooth. Place over a medium heat, still constantly stirring add dijon mustard and season with salt and pepper. Continue to stir until mixture starts the thicken. Remove from heat and stir in 30g of the cheese. Pour cheese sauce over the broccoli and cauliflower florets evenly.
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Combine breadcrumbs and remainder of cheese. Sprinkle over the broccoli and cauliflower and spray top evenly with cooking spray.
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Place in oven and cook for 30 - 40 minutes or until the top is golden and the edges are bubbling. Serve immediately.

Cauliflower Au Gratin

This is the only fail safe way I can get Oliver and Alex to eat cauliflower. Don't get me wrong they eat it in a stirfry, as a vegetable with gravy but give them a Cauliflower Au Gratin and they are literally in heaven.
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This is a fairly straight forward recipe even though I have classed the difficulty of medium. If you do not get the cheese sauce smooth and thick the dish will just not come together.
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Cauliflower Au Gratin

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Serves 8

Points per serve: 2.5

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cooking spray

1 head of cauliflower

45g butter

3 tablespoons plain flour

3 cups skim milk

60g grated tasty/cheddar cheese

2 teaspoons dijon mustard

ground white pepper

salt

1 slice white bread, made into fine breadcrumbs

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Preheat oven to 180 deg C.
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Spray a large casserole dish with cooking spray.
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Cut the cauliflower into medium, even sized florets. Place in a large microwave proof dish, add a little water, cover with plastic wrap and microwave for 5 - 8 minutes or until florets are beginning to become almost tender. Remove from water and arrange in casserole dish so all florets are in a single layer.
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Make cheese sauce by placing the butter in a large saucepan and melt over a medium heat. Add the flour and whisk to combine into a roux for approximately 1 minute. Remove from heat and slowly add the milk, stirring constantly, until mixture is smooth. Place over a medium heat, still constantly stirring add dijon mustard and season with salt and pepper. Continue to stir until mixture starts the thicken. Remove from heat and stir in 30g of the cheese.
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Pour cheese sauce over cauliflower florets evenly. Combine breadcrumbs and remainder of cheese. Sprinkle over the cauliflower and spray top evenly with cooking spray.
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Place in oven and cook for 30 - 40 minutes or until the top is golden and the edges are bubbling. Serve immediately.
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Raspberry Brownie Slice

Once again Alex wanted to cook something on Sunday and when she wants cook it's generally something sweet. After a short time flicking through some cookbooks she came across this recipe and with having all the ingredients at home it was full steam ahead.
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Raspberry Brownie Slice

Source: WW Easy Entertaining Cookbook

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Serves: 16

Points per serve: 2.5pts

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cooking spray

80g reduced fat butter

3/4 cup soft brown sugar

1/3 cup cocoa powder

1/2 cup skim milk

2 eggs, lightly beaten

1 1/4 cups self raising flour

1/2 cup dark choc bits

150g frozen raspberries

icing sugar to serve

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Preheat oven to 180 deg C. Spray and line a 19cm x 29cm slice pan.

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Place the butter, sugar, cocoa and milk in a small saucepan. Stir over a low heat stirring until smooth. Transfer to a large bowl and cool for 5 minutes.

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Stir the eggs, flour, choc bits and raspberries into the cocoa mixture. Spoon the cake mixture into the pan and bake for 45 - 50 minutes or until cooked when tested with a skewer. Stand for 10 minutes before turning out onto a wire racke to cool.

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Serve cut into squares and dusted with the icing sugar.

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Note: Store the brownies in an airtight container for up to 3 days.