Vegetarian Noodles

To my delight the House Of Murray is still a very busy place at the moment and YES there has been lots of food consumed.  Needless to say I have a backlog of recipes to share with you.  So my mission is to of course share these with you as well as the food that we are eating now.

This dish is one of my all time favourites either served by themselves as a sneaky comfort food or served with some barbecued meat or fish.  These noodles however have a flavour that tantalises the taste buds and there is normally none left for leftovers the next day.

A simple meal to prepare and cook but one that everyone enjoys.

Vegetarian Noodles

Serves: 4

ProPoints per serve: 5

440 grams hokkien noodles

1 tablespoon sweet chilli sauce

1 tablespoon kecap manis

2 teaspoons soy sauce

1/4 cup water

2 teaspoons oil

1 garlic clove, crushed

1 cm peice of ginger, grated

1 onion, sliced

1 carrot, julienned

1 red capsicum julienned

200 grams button mushrooms, sliced

2 baby bok choy, roughly chopped

100 grams bean sprouts

1/4 cup fresh coriander, chopped

Fill a large bowl with hot water and soak noodles as per packet directions. Drain and set aside.

In a small jug mix together sweet chilli sauce, kecap manis, soy sauce and water.

Heat oil in a large wok or frying pan over high heat. Add garlic, ginger, onion and carrots tossing until onion starts to soften - add a little water if vegetables start to burn. Add capsicum and mushrooms. Stir fry for 3 - 4 minutes.

Add combined sauce and stir through. Add noodles and bok choy tossing to combine.

Stir through bean sprouts and corinader. Serve immediately.

(click here for a printable version of this recipe)

Beef in Black Bean Sauce



Beef in Black Bean Sauce, a classic dish I think that everyone has ordered from a Chinese at some stage in their life.  It has a taste, unique, that you either like or hate.  It's a little sweet, a little salty yet packs a powerful flavour and compliments beef magnificently.   It's a split in our house, the two men love it, the daughter hates it and as for me, I sit on the fence.  If it's too strong I cannot eat it and if there's not enough flavour of the black bean I whinge about that..... gggrrr.  As the daughter being away at her Grandma's for part of the school holidays, I made sure this dish was on our menu planner, as have been a few other meals.

 

Cooking chinese or any Asian dishes can be daunting to many.  Yes many recipes can seem very complex but yet some are very simple.  This one falls into the simple category with no trickly steps at all.   No premade black bean sauce has been used in this recipe.  Instead a trip to the Asian Supermarket saw us armed with a jar of salted black beans and recipe in hand.  I think that was the hardest part of the whole dish.

 

Takeaway in our home, mid week ease and a taste that was exactly how it was meant, slightly sweet and spicy, jam packed with vegetables... who could ask for more?  Bonus points to be awarded as this was prepared and cooked by my husband, Noel.

 

 

Beef in Black Bean Sauce

(recipe adapted from WW Magazine October 2014)

 

Serves: 4

ProPoints Per Serve: 5

 

1/3 cup chicken stock

2 teaspoons cornflour

2 tablespoons kecap manis

1 tablespoon canola oil

600 grams rump steak, fat trimmed, thinly sliced

1 brown onion, sliced

2 carrots, peeled and thinly sliced

1 red capsicum, thinly sliced

1 green capsicum, thinly sliced

2 garlic cloves, thinly sliced

2 tablespoon salted black beans, chopped

Combine stock, cornflour and kecap manis in a small jug or bowl.

Heat a wok over high heat.  Add half the oil and heat for 20 seconds.  Stir-fry half the beef for 2 - 3 minutes of until browned.  Transfer to a plat.  Repeat withthe remaining oil and beef.

Add onion and carrot to the wok and stir-fry  for 2 - 3 minutes or until just softened.  Add capsicum and stir-fry for a further 2 minutes.  Add garlic and black beans, stirring for 30 seconds. 

Return beef to the wok along with the stock mixture.  Stir-fry for 1 - 2 minutes or until sauce has thickened.

Serve with extra steamed 0 ProPoint vegetables and steamed rice.  Add 4 ProPoints per 1/2 cup steamed rice.

 

(Click here for a printable version of this recipe)



Creamy Potato and Bacon Bake

We have been buying some really nice pieces of steak of late so nothing better than it being chargrilled and served with some yummy accompaniments. 

 

Potato Bakes, are a perfect side dish, one that so many people enjoy.  There are many variations, one of our favourites is a non creamy potato bake with also has carrot as a layer, Potato Carrot and Onion Bake which my mam used to make when I was a child and I still make to this day.

 

This Creamy Potato and Bacon Bake sounds sings comfort food.  Right down to the last morish mouthful of soft potatoes mixed with bacon and onions enveloped in a thick creamy sauce this dish is a legend in it's own casserole dish. 

 

Creamy Potato and Bacon Bake

Serves: 8

ProPoints per serve: 5

cooking spray

175 grams Weight Watchers Bacon, diced

6 medium potatoes, peeled and thinly sliced

1 brown onion, diced

300 mls reduced fat thickened cream

1 teaspoon chicken stock powder
2 teaspoons dijon mustard

1 tablespoon fresh thyme leaves

freshly ground black pepper
60 grams grated reduced fat tasy cheese

Preheat oven to 180 degrees Celsius.

Spray a frying pan with cooking spray and cook bacon for 2 - 3 minutes until slight crisp.  Remove from heat and drain on paper towel.

Spray a large casserole dish with cooking spray.

Combine potatoes, onions and bacon in a large bowl.  Place mixture into casserole dish.

In a small jug combine cream, mustard, stock powder, thyme and pepper to taste.  Pour over potato mixture.  Sprinkle with grated cheese.

Cover casserole dish with foil and bake for 30 minutes.  Remove foil and bake for a further 20 - 30 minutes until potatoes are cooked through and golden on top.

(click here for a printable version of this recipe)

Herb and Pistachio Couscous

Normally we use pre-flavoured sachets of couscous (preferably Ainsley Harriot's) but this time I decided that making it from scratch really cannot be that hard.  And to produce something jam packed full of flavour, such as this dish, really isn't hard at all.

 

Full of fresh herbs that not only tasted fantastic together but let off such a pungent aroma.  The delicate crunch of red onion and pistachio added a depth to the citrus laced soft couscous perfectly.

 

A very enjoyable side dish that, to be honest, I could just eat by itself by the plate full.

Needless to say no more pre-flavoured sachets for this house.....

 

 

 Herb and Pistachio Couscous

(recipe adapted from Taste.com)

 

Serves: 8

ProPoints per serve: 5

 

1 1/2 cups couscous

1 1/2 cups boiling water

1/2 cup chopped fresh mint leaves

1/2 cup chopped fresh coriander leaves

1 cup chopped fresh flat-leaf parsley leaves

1 small red onion, finely chopped

1/2 cup pistachio kernels, toasted

1 tablespoons olive oil

1/4 cup orange juice

salt

freshly ground black pepper

Place couscous in a heatproof bowl. Add boiling water. Stand, covered, for 5 minutes or until water is absorbed. Stir with a fork to separate grains. Cool for 5 minutes.

 

Meanwhile finely chop herbs and onion. Add remaining ingredients. Season with salt and pepper. Toss to combine. Serve.

(click here for a printable version of this recipe)

Rosemary, Lemon and Seeded Mustard Lamb Cutlets

It was our first night back at football training for the kids tonight so another quick dinner was required.  A BBQ is always a great option for this.

This quick, simple and very tasty marinade was perfect for the lamb cutlets and was delicate as no to overpower the beautiful tender lamb.  I get worried with using lemon as it can be very strong but coupled with another bold flavour, rosemary, it worked very well.  Served with a stunning Spinach and Carrot Salad there were no complaints.

 

 

 Rosemary, Lemon and Seeded Mustard Lamb Cutlets

(Recipe sourced from Taste.com)

Serves: 4

ProPoints per Serve: 5

60ml (1/4 cup) white wine

1 tbs wholegrain mustard

2 tsp chopped fresh rosemary

2 tbs fresh lemon juice

12 lamb cutlets, French trimmed

Whisk together the wine, mustard, rosemary and lemon juice in a glass or ceramic bowl. Add the lamb and turn to coat. Cover and place in the fridge for 30 minutes to marinate.

Preheat a barbecue grill or chargrill on high. Lightly spray both sides of the lamb with oil spray. Cook on grill for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

 

(Click here for a printable version of this recipe)

Curry Parcels

I decided to add spice to the Homemade Pasties as I had extra mince left over I decided to make a "Curry Parcel"- Miss Alex loves a curry puff/samosa and these wouldn't match the quality of those made by Indian chefs but they may have got a runner's up rating?  Oh well that's what I was hoping for.

 

Considering how easy the Pasties were to make adding some curry powder not only gave the mixture that indian kick but added a little depth to the flavour.  I decided to leave the mint in the mixture for an added twist - we all know mint goes well with Indian flavours.

And the verdict - all eaten along with the Pastries!!

 

Curry Parcels

(Recipe adapted from WW Simply Delish Cookbook)

 

Serves: 16

ProPoints per parcel: 5

 

250 grams lean beef mince

1 cup frozen peas, thawed

3 carrots, grated

300 grams potatoes, cut into 1 cm pieces

1 brown onion, finely chopped

1/4 cup chopped fresh mint leaves
1 tablespoon curry powder (or to taste)

4 sheets frozen reduced fat puff pastry, just thawed

1 egg lightly beaten

1 tablespoon sweet paprika
 

Preheat oven to 200 degrees Celsius or 180 degrees Celsius fan forced.

Line 2 large baking trays with baking paper.

Place mince, peas, carrots, potato, onion, mint and curry powder in a medium bowl. Mix well to combine.

Cut each pastry sheet into 4 squares.  Divide mince mixture evenly between pastry squares.  Fold pastry in a triangle to enclose filling.  Using a fork, press edges together to seal.  Place on prepared trays.  Brush pasties with egg and sprinkle with paprika.

Bake for 20 - 25 minutes or until pastry is puffed and golden.

(Click here for a printable version of this recipe)

Homemade Pasties

Another odd occasion where I was able to step foot in the kitchen I managed to cook the most amazing batch of Homemade Pasties that were not only yummy to eat but had that surreal comfort food feel of bakery purchased food without all the hidden fat or guilt.

Our whole family have a passion, or you could say an intense love, of bakery items especially the savoury ones so it came as no surprise that these pasties were devoured almost in one sitting.

Very easy to make using pre purchased frozen pastry sheets and infused with the flavour of fresh mint this was definitely an appreciated treat for the Murray household.

Homemade Pasties

(Recipe sourced from WW Simply Delish Cookbook)

 

Serves: 16

ProPoints per pasties: 5

 

250 grams lean beef mince

1 cup frozen peas, thawed

3 carrots, grated

300 grams potatoes, cut into 1 cm pieces

1 brown onion, finely chopped

1/4 cup chopped fresh mint leaves

4 sheets frozen reduced fat puff pastry, just thawed

1 egg lightly beaten

1 tablespoons sesame seeds (optional)

Preheat oven to 200 degrees Celsius or 180 degrees Celsius fan forced.

Line 2 large baking trays with baking paper.

Place mince, peas, carrots, potato, onion and mint in a medium bowl.

Cut each pastry sheet into 4 squares.  Divide mince mixture evenly between pastry squares.  Fold pastry in a triangle to enclose filling.  Using a fork, press edges together to seal.  Place on prepared trays.  Brush pasties with egg and sprinkle with sesame seeds.

Bake for 20 - 25 minutes or until pastry is puffed and golden.

(Click here for a printable version of this recipe)

Moroccan Apricot Chicken

First off I have to admit that I am not a lover of Apricot Chicken, probably why I have never posted a recipe for it before now.  Noel also doesn't really enjoy fruit with meat unless it's pineapple on a hamburger or with a ham steak.

However I decided to try this dish for something totally different.  And different it was - igniting my taste for a spicy Apricot Chicken rather than the traditional somewhat sweet (my opinion of course) version.

What a fantastic mid week dinner taking hardly any time to prepare and of course, as with most dishes in our house, hardly any time to devour!

Moroccan Apricot Chicken

(recipe adapted from Weight Watchers Family Favourites 2013)

Serves: 4

ProPoints per Serve: 5

1 tablespoon olive oil

500 grams lean chicken thigh fillets, fat trimmed, cut into 3cm pieces

1 brown onion, chopped

2 teaspoons ground cumin

1 teaspoon mild paprika

1 teaspoon allspice

1 cup apricot nectar

3 carrots, cut into 2cm pieces

400 grams green beans, halved

1 red capsicum, cut into 2 cm pieces

400 gram can Weight Watchers Halved Apricots, drained, chopped

1/2 cup chopped fresh coriander leaves

Preheat oven to 180 degrees Celsius.

Heat oil in a large flameproof cassderole dish over meium high heat.  Add chicken and onion and cook, stirring for 5 minutes or until chicken has browned.

Add cumin, paprika and allspice and cook, stirring, for 30 seconds or until fragrant.  Add nectar and carrots and bring to the boil.  Cover and bake for 10 minutes.  Remove from oven and add beans and capsicum, cover and bake for a further 10 minutes or until chicken is cooked.

Stir in apricots and half the coriander into the casserole until heated.

Serve with couscous allowing an additional 5 ProPoints value per serve.

(click here with a printable version of this recipe)

Potato, Onion and Bacon Bake

Once again travelling for work has seen me away from home and not cooking.  As always I love coming home and catching up of my favourite and enjoyable hobby!

I wanted to cook something different as a side dish.  I have always liked the look of Jannson's Temptation, a traditonal Swedish potato casserole, but not fussed on one ingredient - anchovies!!  I am not a fan but saying that I also have purposely not eaten one for years.  Maybe I will like then now as I know that my tastebuds have changed.  I now like oysters and mussels and am willing to give smoked salmon again.... who knows??

This potato bake was created with Jannson's Temptation in mind but we added onions and bacon to the potato.  It was very easy to make.  Overall it had a very "comfort food" feel about it and was enjoyed by all.

Potato, Onion and Bacon Bake

Serves: 8

ProPoints per serve: 5

cooking spray

175 grams Weight Watchers Bacon, thickly sliced

6 medium potatoes, peeled and cut into batons

1 brown onion, sliced

300 mls reduced fat thickened cream

1 teaspoon chicken stock powder

1 tablespoon dried parsley flakes

freshly ground black pepper

Preheat oven to 180 degrees Celsius.

Spray a frying pan with cooking spray and cook bacon for 2 - 3 minutes until slight crisp.  Remove from heat and drain on paper towel.
Spray a large casserole dish with cooking spray.

Combine potatoes, onions and bacon in a large bowl.  Place mixture into casserole dish.

In a small jug combine cream, stock powder, parsley and pepper to taste.  Pour over potato mixture.
Cover casserole dish with foil and bake for 30 minutes.  Remove foil and bake for a further 20 - 30 minutes until potatoes are cooked through and golden on top.

(Click here for a printable version of this recipe)

Boston Baked Beans with Sausages

We recently spent some time camping with good friends of ours at Blue Pools, Briagolong State Forest.

While we were away though I did manage to capture some camp cooking.  I have to say cooking on on open fire in the middle of the bush is sometimes a challenge. The hardest thing was controlling the heat of the fire.. lol!!  So there was some improvising done.  Cooking on a stove top would have been a lot easier but probably not as much fun.

Saying this, cooking Boston Baked Beans with Sausages was interesting - but producing such a comforting meal made it all worthwhile.  I know the kids will want this again for breakfast when we return to civilisation.

Boston Baked Beans with Sausages

Serves: 8

ProPoints per serve: 5

cooking spray

600 grams extra lean beef chipolata sausages

2 brown onions, finely chopped

1 garlic clove, crushed

1 red capsicum, diced

1 tablespoon sweet paprika

1 tablespoon dried oregano

2 x 400 gram tins baked beans

2 x 400 gram tins diced tomatoes

salt

freshly ground black pepper

Spray a camp oven or heavy based saucepan with cooking spray.  Add sausages, onions and garlic and cook over a hot part of the fire (or high heat) until sausages are sealed and onions start to soften.  Add capsicum, paprika and oregano and cook for a further 2 minutes.

Stir in the beans and tomatoes.  Move to a cooler part of fire (or lower heat) and simmer for 10 minutes, stirring occasionally.  Season with salt and freshly ground black pepper.

Serve with toast if desired.

(click here for a printable version of this recipe)

Fish Fillets with Confetti Topping

On a fish fancy yesterday, I remember this old recipe I used to cook many moons ago.

An easy dish to prepare and cook which sees a fish fillet topped with a medley of vegetables, lemon, soy sauce and ham - yes ham! 

The flavours are great - really complimenting the fish to the point that it needs no sauce added and the fish is moist and tender.

Fish Fillets with Confetti Topping

(recipe adapted from WW Cooking Light Cookbook)

Serves: 4

ProPoints per serve: 5

4 x 200 gram boneless fish fillets

1 clove garlic, crushed

1/2 teaspoon lemon rind, grated

1 tablespoon lemon juice

120 grams lean ham, cut into fine strips

2 carrots, grated

1 large zucchini, grated

2 spring onions, chopped

Preheat oven to 180 degrees Celsius.

Place fish in a single layer in a shallow casserole dish or baking tray.

Combine all remaining ingredients and divide among each fillet, pressing into to place.

Cook in oven for 15 minutes or until fish is cooked through and tender.

(click here for a printable version of this recipe)

Coriander and Lemongrass Fish

This was such a wonderful dish mainly flavour wise but also due to the how easy it was to prepare.

It's a dish that I have always fancied cooking since first purchasing the Weight Watchers Simply The Best 2005 Cookbook but for some reason had never got around to actually doing so.

The fish was amazingly moist and tender. Although topped with strong exotic flavours of coriander and lemongrass I have to say that they weren't overpowering either.

I decided to serve the fish with some Vegetarian Noodles which made it a delicious Asian themed meal.

Coriander and Lemongrass Fish (recipe adapted from WW Simply The Best 2005)
Serves: 4
ProPoints per serve: 5
4 x 200 gram white fish fillets
1 tablespoon Garden Gourmet Coriander Herb Blend
1 tablespoon Garden Gourmet Lemongrass Herb Blend

Preheat oven to 200 degrees Celsius.

Combine coriander and lemograss, mix well. Spread 2 teaspoons of mixture over each fillet.

Cover with foil and bake in oven for 12 - 15 minutes of until cooked.


(Click here for a printable version of the recipe)

Vegetarian Noodles

After a long and unwanted break from sharing out culinary adventures, I want to assure you and myself that I have not forgotten or given up on my beloved blog. A break, which has seen me do very little cooking during this time due to work commitments having me live in a hotel room for 4 out of the 5 weeknights and I must also add this place wasn’t local to my home.

But last weekend we did manage to cook and I have to say that I enjoyed every minute. It is amazing how you miss do something that you find a chore to do day in day out especially when confined to a small hotel room that only has a kettle and a toaster – no real cooking facilities. Even a microwave would be good while I am away.

However hopefully over the next few weeks I will also be able to sneak in a few more cooking experiences here and there and keep A Dash Of Flavour progressing as I still have at least another two weeks away from home.

Enough waffling let's get down to some cooking. I must say noodles are one of my secret favourite dishes, a favourite that I often crave. So it is no surprise that I really enjoyed cooking and eating these especially teamed with Coriander and Lemongrass Fish.

Vegetarian Noodles

Serves: 4
ProPoints per serve: 5

440 grams hokkien noodles
1 tablespoon sweet chilli sauce
1 tablespoon kecap manis
2 teaspoons soy sauce
1/4 cup water
2 teaspoons oil
1 garlic clove, crushed
1 cm piece of ginger, grated
1 onion, sliced
1 carrot, julienned
1 red capsicum julienned
200 grams button mushrooms, sliced
2 baby bok choy, roughly chopped
100 grams bean sprouts
1/4 cup fresh coriander, chopped

Fill a large bowl with hot water and soak noodles as per packet directions. Drain and set aside.

In a small jug mix together sweet chilli sauce, kecap manis, soy sauce and water.

Heat oil in a large wok or frying pan over high heat. Add garlic, ginger, onion and carrots tossing until onion starts to soften - add a little water if vegetables start to burn. Add capsicum and mushrooms. Stir fry for 3 - 4 minutes.

Add combined sauce and stir through. Add noodles and bok choy tossing to combine.
Stir through bean sprouts and corinader. Serve immediately.

(click here for a printable version of this recipe)

Cheesy Onion Potato Bake

Nothing accompanies a meal better than a creamy potato bake but the idea of making one goes out the window when trying to lose weight, or does it? Not necessarily!!

This is a version of a potato bake that we make that is very much like the tradition version. Made without using cream it still has all the familiar characteristics - it's rich, creamy and very morish.

Cheesy Onion Potato Bake

Serves: 6
ProPoints per serve: 5

cooking spray
1 kilogram potatoes
1 large brown onion, sliced
120 grams grated reduced fat cheese
1 cup skim milk
2 teaspoons chicken stock powder
1 tablespoons dried parsley flakes
freshly ground black pepper

Preheat oven to 180 degrees Celsius.

Spray a 20 x 20cm square casserole dish or similar with cooking spray.

Peel potatoes and evenly thinly slice.

Place 1/4 of the potatoes in a layer at the bottom of the baking tray. Cover with 1/3 of the onion slices and then sprinkle with 1/4 of the cheese. Repeat layers of potato, onion and cheese. The last layer should be potato and cheese.

Combine milk, stock powder, parsley and pepper, mixing well. Pour gently and evenly over potato layers.

Cover with foil and bake in oven for 30 minutes. Remove foil and continue to cook for another 15 minutes or until cheese is golden and potatoes tender.


(click here for a printable version of this recipe)

Chermoula Prawns

Chermoula or charmoula is a marinade used in Algerian, Moroccan and Tunisian cooking. This marinade is usually used with fish or seafood, but works well with most meats. Chermoula is often made of a mixture of fresh herbs, spices, oil and lemon juice. As you can imagine there are many different recipes for this marinade.

I had never cooked with chermoula before so I was a little excited about what would come of these lovely ingedients. The aroma while they were cooking filled the kitchen And I knew just from the smell that as soon as I tried these they were going to be my new favourite prawns dish. The flavour was amazing.

We used hot paprika but you could tone down the heat of this dish by using sweet paprika if you don't like the taste hot... mmmm we do!!

Chermoula Prawns

Serves: 4

ProPoints per serve: 5

1 small brown onion, finely chopped
2 tablespoons coriander leaves, chopped
2 tablespoons flat-leaf parsley leaves, chopped
2 garlic cloves, crushed
1 tablespoon ground cumin
3 teaspoons hot paprika
2 teaspoons ground turmeric

1 teaspoons lemon juice
1 tablespoons olive oil
1 kilograms peeled raw prawns, tails left intact
lemon or lime wedges, to serve

Combine onion, coriander, parsley, garlic, cumin, paprika and turmeric in a large bowl. Stir in oil. Add prawns. Toss until prawns are well coated. Cover and refrigerate for 1 hour to marinate.

Coat a wok or large frying pan with cooking spray and over a very high heat add the prawns. Cook for 2 - 3 minutes, tossing continuously, until prawns are pink and cooked through. Place on serving platter and serve with lemon or lime wedges.

These could be cooked on the barbecue also. Preheat a barbecue plate on medium-high heat. Place half the prawns, in a single layer, on barbecue. Cook for 1 to 2 minutes each side or until prawns turn pink. Transfer to a bowl. Repeat with remaining prawns.

(click here for a printable version of this recipe)