Chorizo and Cherry Tomato Pasta

Another absence this time due to family holidays.  Some fun times at home just relaxing along with a 5 day camping trip to Sheep Yard Flats nestled in the Howqua Hills Historical Area has made for an enjoyable January indeed. 

We are actually really enjoying pasta at the moment especially creating my own sauces.  Tonight a different flavour was required to excite the taste buds and they were definitely pleased with this dish.  I also love Chorizo (Spanish Sausage).  It is a spicy and somewhat smoky flavoured sausage. Chorizo is normally sold as a fresh sausage and therefore needs to be cooked before eating.  

This dish was filling and very tasty.  I minimized the overkill of a thick tomato pasta sauce by using cherry tomatoes which added a wonderful and visible texture to the meal.  Both hubby and I enjoyed the combination of the smoky sausage and the sweet tomato flavours which was definitely complimented by the fresh basil.  This wasn't a meaty dish as with normal pasta sauces but the bit size Chorizo pieces did not disappoint.

Chorizo and Cherry Tomato Pasta

Serves: 6

ProPoints per serve: 10

250 grams pasta of your choice

cooking spray

250 grams Chorizo sausage, sliced 5mm thick

1 brown onion, thinly sliced

2 garlic cloves, crushed

1/4 cup tomato paste

1/2 cup dry white wine

410 gram tinned diced tomatoes

250 grams cherry tomatoes

salt

freshly ground black pepper

1/4 cup fresh basil, finely shredded plus addition leaves to garnish

Cook pasta in a large pot of salted boiling water as per packet directions.  Drain.

Spray a large frying pan with cooking spray and heat over medium heat.  Cook Chorizo for 3 - 5 minutes or until slightly crispy.  Remove from pan onto a plate and set aside.

In the same pan add onion and garlic.  Cook for 3 - 5 minutes or until onion has softened.  Add tomato paste and white wine.  Cook stirring for a further 2 minutes and all is combined with no lumps of tomato paste.  Add cherry tomatoes and diced tomatoes.  Season with salt and freshly ground black pepper to taste.  Reduce to low heat and simmer for 15 minutes.

Return Chorizo to the frying pan and add the pasta and shredded basil leaves.  Stir to combine and cook for 5 minutes or until heated through and pasta coated with the sauce.

Serve garnished with additional basil leaves and Parmesan cheese (add an extra 2 ProPoints per 20g of cheese).

(click here for a printable version of this recipe)

Barbecued Lamb and Vegetables

We are still cooking on the barbecue - probably will until the novelty wears off again this summer.  To be honest we don't use it enough or should I say we don't use it too it's full potential.  Really, a girl can only have so many sausages on the barbie!! If we continuously cook the same thing that's when I start thinking to myself that I am sooooo over barbecues!!

So with all that said, the challenge then is to keep barbecuing exciting and this recipe is a perfect example of not only an easy dish but a very flavoursome meal.  Right from the preparation stage and the aromas of the garlic and rosemary I knew we would all enjoy.

Barbecued Lamb and Vegetables

(recipe adapted from Weight Watchers Cook Easy Cookbook)

Serves: 4

ProPoints per Serve: 9

4 cloves fresh garlic, crushed

2 tablespoon fresh rosemary, plus extra sprigs to garnish

salt

freshly ground black pepper

2 tablespoons olive oil

500 gram trimmed lamb fillet or backstrap

2 carrots halved lengthways, cut into 3 cm pieces

2 medium zucchini, thickly sliced

1 small red onion, cut into thin wedges

1 medium red capsicum, cut into 3cm pieces

cooking spray

Combine garlic, chopped rosemary and oil in a small bowl. Place half of the rosemary mixture in a shallow dish. Add lamb and turn to coat.

Steam, boil or microwave carrots until just tender.  Drain and allow to cool slightly.

Combine carrot, zucchini, onion, capsicum and eggplant in a large bowl. Add remaining rosemary mixture and toss to coat.

Heat an oil-sprayed chargrill or barbecue over medium-high heat. Chargrill lamb for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest lamb for 10 minutes before slicing thickly.

Meanwhile, chargrill vegetables, turning occasionally, for 8–10 minutes or until golden and tender. Transfer to a large serving bowl. Add sliced lamb and rosemary sprigs and toss to combine. Serve.

(click here for a printable version of this recipe)

Creamy Chicken, Bacon and Vegetable Pasta

Comfort food is needed at times and pasta is one of the ultimate in my book that is especially when it is accompanied with a nice creamy sauce.


I have never used cherry tomatoes in a creamy sauce before and will do again as they were a wonderful addition not to mention added character to the sauce.

This dish was delish, easy and very filling! The combination of chicken and bacon is always perfect combined with vegetables and fresh herbs enveloped in a delicate creamy sauce made for a not only fragrant but flavoursome dish.

Creamy Chicken, Bacon and Vegetable Pasta

Serves: 4

ProPoints per serve: 14

250 grams dried spaghetti pasta

cooking spray

500 gram chicken breast fillets (see note)

200 grams Weight Watchers or Reduced Fat Bacon

1 large brown onion, finely chopped

2 garlic cloves, thinly sliced

150 grams mushrooms, sliced

1 red capsicum, diced

250 grams cherry tomatoes

375ml can Carnation Light & Creamy Evaporated Milk

2 teaspoons arrowroot or cornflour

2 teaspoons fresh thyme leaves

2 tablespoons chopped fresh chives

200 grams baby spinach

50 grams finely grated Parmesan cheese

Cook spaghetti in a large saucepan of boiling water, following packet directions, until tender. Drain. Return to pan. Cover to keep warm.

Meanwhile, heat half the oil in a large frying pan over medium-high heat. Cook chicken for 5 to 7 minutes each side or until browned and cooked through. Transfer to a board. Thinly slice. Cover to keep warm.

Heat remaining oil in pan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add mushrooms and capsicum and cook for a further 5 minutes or until softened. Add tomatoes. Cook for 2 minutes or until tomatoes have just softened. 

Combine evaporated milk with arrowroot or cornflour.  Add evaporated milk, thyme and chives. Season with pepper. Bring to the boil. Remove from heat. Add chicken, spinach and milk mixture to pasta. Toss to combine and served topped with Parmesan.

(Click here for a printable version of this recipe)

Beef Tomato and Zucchini Kebabs with Chutney

Another night of balmy weather called for more barbecuing.... tonight with what my children have always fondly called "Meat on Sticks".

These marinated Beef, Tomato and Zucchini Kebabs were a breeze to prepare, cook and devour complimented with a sweet, slightly spicy chutney that screamed homemade... jar chutney is so boring.  The pungent spices used in the marinade surprisingly matched each other creating a really enjoyable flavour on the tender beef.

Served with Smashed Potatoes and a green salad - I would definitely recommend these at your next barbecue.....

Beef, Tomato and Zucchini Kebabs with Chutney

(recipe sourced from WW 1 Recipe 3 Ways Cookbook)

Serves: 4

ProPoints per serve: 7

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon fennel seeds

1 teaspoon dried oregano

1 garlic clove, crushed

3 teaspoons olive oil

600 grams lean beef rump, fat trimmed and cut into 3cm pieces

500 grams baby chat potatoes
cooking spray

1 red onion, finely chopped

1 teaspoon brown sugar

2 teaspoons red wine vinegar

1 small fresh birdseye chilli, deseeded if desired, finely chopped

400 gram can cherry tomatoes

2 small zucchini thickly sliced

8 cherry tomatoes

Place cumin, paprika, fennel, oregano, garlic and half the oil in a large glass or ceramic dish.  Add beef and turn to coat.  Cover and refrigerate for 3 hours.

Preheat the oven to 220 degrees Celsius or 200 degrees Celsius fan forced.  Lightly spray a baking tray with oil.  Boil, steam or microwave potatoes until tender.  Drain and allow to cool for 5 minutes.  Using a potato masher gently press potatoes until lightly crushed.  Lightly spray with oil and bake for 20 minutes or until golden.

Meanwhile, heat remaining oil in a small suacepan over medium heat.  Add onion and cook, stirring, for 5 minutes or until softened.  Add sugar, vinegar and chilli and cook, stirring, for 1 minute.  Add canned tomatoes and bring to the boil.  reduce heat and simmer, uncovered, for 10 minutes or until chutney is thick.

Thread beef, zucchini and fresh cherry tomatoes onto 8 wooden skewers (see note).  Preheat a chargrill or barbecue over medium high heat.  Lightly spray skewers with oil and cook, turning occasionally, for 3 - 4 minutes each side or until cooked to your liking.

Serve skewers with crushed potatoes and tomato chutney.

Note: Soak skewers in cold water for 10 minutes to stop them burning during cooking.

(Click here for a printable version of this recipe)

Crunchy Parmesan and Chive Baked Fish Fillets

Happy New Year to you all I hope that you have an enjoyable and safe one.  Best wishes to you and your families for 2013.

I don't make New Years' Resolution but one thing I have promised myself is that I cook more new recipes and definitely blog more! LOL it's like there is a void in me when I leave it too long in between posts especially when the subject is food.  I actually get excited when I sit down to post as I know that I am not only sharing a meal with you all but that you actually get pleasure out of reading all about it... I guess that's why we are called "Foodies", right?

So here goes my first A Dash Of Flavour blog post for 2013...

With the weather being seriously hot here in Melbourne these last few days cooking up feasts in the kitchen has be not really an option and I am sure that many barbecues around the State have been working in overdrive... ours has!  From the simple sausage in bread to tonight's feast I am surprised we haven't ran out of cooking gas yet.

This Crunchy Parmesan and Chive Baked Fish Fillets was very easy to prepare not to mention quite quick to cook.  Although the recipe cooks it in the oven we had no problems cooking in on the bbq with the hood closed.  The topping was crunchy and had a definite cheesy onion flavour from the seasoning.  The fillets we used were quite thick so once cooked they were tender and juicy while still remaining intact and holding the shape.

A definite winner for kids young and old......

Crunchy Parmesan and Chive Baked Fish Fillets

(recipe adapted from WW 1 Recipe 3 Ways Cookbook)

Serves: 4

ProPoints per serve: 9

4 x 200 gram firm white fish fillets 

3/4 cup (45 grams) Panko breadcrumbs

2 tablespoons finely grated Parmesan cheese

2 tablespoons finely chopped fresh chives

1 tablespoon Weight Watchers Canola Spread, melted

salt

freshly ground black pepper

2 Lebanese cucumbers, deseeded and finely sliced

3 Roma tomatoes, deseeded, coarsely chopped

1 red onion, thinly sliced

1/3 cup pitted kalamata olives

2 tablespoons lemon juice

1 tablespoon olive oil

1 garlic clove, crushed

2 teaspoons finely chopped fresh oregano leaves
1 tablespoon water

lemon wedges to serve

Preheat oven to 200 degrees Celsius or 180 degrees Celsius fan forced.  Line a baking tray with baking paper and place fish on prepared tray.  

Combine breadcrumbs, Parmesan, chives and spread in a medium bowl.  Season with salt and freshly ground black pepper.  Press breadcrumb mixture onto fish.  Lightly spray with cooking spray.  Bake for 12 - 15 minutes or until fish is cooked through and topping is golden and crisp.

Meanwhile combine cucumber, tomatoes, onion and olives in a large bowl.  Toss gently to combine.  Whisk juice, oil, garlic, oregano and water in a small bowl or jug.  Add dressing to salad and toss gently to combine. 

Serve fish with salad and lemon wedges.

(Click here for a printable version of this recipe)

Christmas Favourites and A WINNER!!

Busy busy with preparations for Christmas which is being held at our house this year. 

Some baking that will take place over the next couple of days will include:

Steamed Christmas Pudding

 

 

Gingerbread House

Mince Pies

And to announce our winner of the OrgoPot - we have selected K8 for not only a wonderful sounding dish but for including the recipe which just made my husbands mouth water.

Congratulations K8!!

 

Pulled Pork and Bean Burritos & an ORGOPOT giveaway

Another spell between posts but I am still busy as a bee, my work changed dramatically the other week with a department reshuffle - not the best outcome but something I have to deal with!!

Despite the sweltering heat of Melbourne today I needed to post tonight.  So with having decided that I must blog and with it being such a warm day I knew dinner would need to be easy and flavoursome.  Mexican on a warm day was my first thought strangely.  Easy to cook easy to eat was my theory behind the choice!! 

These Pulled Pork and Bean Burritos by all means fit the bill... the pork was slow cooked in an Orgopot for a few hours on a low heat so there was no over the stove top sweats with the preparation.  Shredded and mixed with kidney beans and the sauce it was cooked in gave the meat texture and also a nice delicate yet a little spicy flavour.  A quick colourful salad all combined in a tortilla wrap ensured this was the perfect meal.

Pulled Pork and Bean Burritos

(recipe sourced from WW Takeaway At Home Cookbook)

Serves: 4

ProPoints per Serve: 12

1 tablespoon olive oil

400 gram peice of lean pork neck (scotch fillet) fat trimmed

1 brown onion, chopped

2 cloves garlic, crushed

1 teaspoon ground cumin

1/2 teaspoon ground chilli

2 tablespoons tomato paste

3/4 cup chicken stock

400 gram can kidney beans, rinsed and drained

2 cups (150 grams) finely shredded red cabbage

1 carrot, cut into matchsticks

1 red capsicum, thinly sliced

100 grams snow pea sprouts

1 tablespoon lime juice

8 x 20cm flour tortillas

Preheat oven to 160 degress Celsius or 140 degrees Celsius fan forced.

Heat half the oil in a medium stove/oven proof pan over high heat.  Cook pork, turning for 5 minutes or until browned. Set aside.

Heat remaining oil in the same pan over medium heat.  Add onion and cook, stirring, for 5 minutes or until softened.  Add garlic, cumin and chilli and cook, stirring, for 30 seconds or until fragrant.  Stir in tomato paste and stock.

Place pork on top of onion mixture.  Cover with foil and bake for 2 hours or until very tender.  Uncover and cool slightly.  Using 2 forks, shred pork.  Add beans and stir to combine.

Combine cabbage, carrot, capsicum, sprouts and juice in a medium bowl.

Heat tortillas following packed instructions.

Divide pork mixture among tortillas.  Top with cabbage salad and roll to enclose filling.  Serve.

(click here for a printable version of this recipe)

Tonight's post also brings a special giveaway. 

I recently brought two Orgopots for my own use through a work colleague's recommendation who had purchased one herself.  Bottom line all I can say is that they are wonderful to use.  Both for use on the stove top and in the oven these pots make cooking a dream and I have also noticed that due to the pan surface I have actually reduced the use of oil while cooking.  The pots are lightweight, dishwasher safe, metal utensial safe and very easy to clean.  Measuring 28cm in diameter, 9.5 cm deep and hold 4.5 litres.  A glass lid also allows you to see what you are cooking at a glance.

Now for the giveaway - I have one of these Orgopots (valued at $69 each) to giveaway.  To be in with a chance of winning please tell me what is your family favourite "one pot wonder" recipe that you love to cook.  Leave a comment on this post - if I like the sound of your dish I may even cheekily request the recipe.  Should you leave an anonymous comment please ensure you leave your name and email address on the comment or email me me confirmation of your comment including contact details to houseofmurray@optusnet.com.au so I can contact you.

To ensure that the winner will recieve this brilliant prize in time for Christmas (I must say what a wonderful Christmas present) the competition will close Sunday 16th December 8pm EST and unfortunately for my overseas friends this competion is only available to Australian residents.

However should you wish to own your own Orgopot it's easy to purchase one. You can own one for $69 each plus delivery of $9.95. Total being: $78.95.

You can order your Orgopot by clicking here.  I have been told by the supplier, Orgolife, that if you order before Christmas you will not be charge Postage and Handling - so you will save $9.95!!

Here is a video of OrgoPot in action, the Youtube link is: http://youtu.be/xltzljs1Ix4.

Good luck to all that enter and I will be contacting one of you Sunday night via email.

Baked Vegetable Fettuccine

I have been hankering a vegetarian meal for a while just to take a step back from meat which we seem to have every night of late with the exception of the occasional fish dish.  I remembered a pasta dish I used to cook and new that would be exactly the taste and comfort that I wanted.

Not too heavy but definitely hearty and very basic to make.  The flavour intensed by the garlic and the nuttiness of the eggplant is complimented with the creamy layers of two cheeses, ricotta and mozerella.

This meal is not only very easy to make but it's very enjoyable and is also great the next day as the flavours do develop even more.

Baked Vegetable Fettuccine

(recipe adapted from WW Pure Points Cookbook)

 

Serves: 8

ProPoints per serve: 10

 

cooking spray

2 medium eggplants, sliced thinly

2 onions, chopped

1 tablespoon minced garlic

3 x 400 grams can diced tomatoes

freshly ground black pepper

500 grams fettuccine

500 grams extra light ricotta cheese

300 grams reduced fat mozzarella cheese, grated

Preheat oven to 220 degrees Celsius.

Coat a frying pan with cooking spray and heat.  Add the eggplant slices in batches and good for 3 - 4 minutes on each side until golden brown.  Set aside.

Respray the same pan with cooking spray, heat and add onion and garlic.  Cook, stirring, until the onion is softened.  Stir in tomatoes and black pepper, reduce heat to a simmer and cook for 20 minutes.

Meanwhile, cook the fettuccine in a pan of boiling water as per packet instruction or until tender.  Drain well.  Stir the tomatoe mixture into the fettuccine.

Spread 1/2 the pasta mixture over the base of the prepared dish. Top with 1/2 the eggplant, 1/2 the ricotta and 1/2 the mozzarella cheese.  Repeat layers finishing with a layer of mozzarella cheese.  Bake for 20 minutes or until the cheese is hot and bubbling.



(click here for a printable version of this recipe)

Italian Lamb Shanks



I have a few favourite kitchen appliances but the slow cooker would have to rate number one.  I love the fact I can get the meal ready, turn it on and know that our dinner will be cooked by the time that we get home from work.  In this case, although Sunday I had quite a lot of things to do so preparation was the key.

 

Lamb shanks are so tender and juicy when slow cooked so it was no surprise that this dish went down a treat in the House of Murray.

 

The thick tomato based sauce with tender vegetables and beans complimented the lamb shanks beautifully especially with the added kick of the A very hearty italian style one dish dinner.... that due to the brilliant work of the slow cooker made a wonderful dinner.

 

Italian Lamb Shanks

(recipe sourced from WW Food You'll Love Cookbook) 

Serves: 4
ProPoints per serve: 10
 

1 tablespoon olive oil

4 x 250 gram lean French trimmed lamb shanks, all visible fat removed

6 eschalots, halved

2 celery sticks, thinly sliced

6 medium carrots, cut into 2 cm peices

1 eggplant, cut into 2 cm peices

2 garlic cloves, crushed

1/2 cup dry red wine

1 1/2 cups beef stock

400 gram tinned diced tomatoes

1 tablespoon tomato paste

400 gram tin cannellini beans, rinsed and drained
salt
freshly ground black pepper

1/2 cup coarsley chopped basil leaves

Preheat oven to 160 degrees Celsius. 

Heat half the oil in a large non-stick frying pan over medium - high heat.  Cook lamb, turning, for 5 minutes or until browned.  Transfer to a plate.

Heat remaining oil in the same pan over medium heat.  Add eschalots, celery and carrot and cook, stirring occasionally, for 5 minutes or until eschalots are softened.  Add eggplant and garlic and cook, stirring, for 2 - 3 minutes or until eggplant is golden.

Stir in wine, stock, tomatoes and paste.  Season with salt and freshly ground black pepper.  Bring to the boil.  Return lamb to the pan.  Cover and bring to the boil.  Transfer to a large ovenproof dish and bake, covered, for 1 hour and 30 minutes. 

Stir in beans and return to oven.  Bake, uncovered, for 30 minutes or until meat is very tender and starts to fall off the bone.

Sprinkle with basil and serve.

Or alternatively

Follow instructions and cook in slow cooker on low heat for 7 - 8 hours.

(Click here for a printable version of this recipe)

Spaghetti with Mussels, Chilli and White Wine Sauce

As you all know I have a love affair with mussels and am always on the look out for another recipe to try.  When I saw this recipe, which was originally for Vongole (Clams) I just knew it would be perfect with mussels.

This was not only a recipe jam packed with flavour but it was a very simple dish to pull together.  The fresh flavours of the tomatoes, capsicums, garlic along with a hint of chilli make this a perfect italian dish.

Spaghetti with Mussels, Chilli and White Wine Sauce

(recipe adapted from WW Take Away At Home Cookbook)

 

Serves: 4

ProPoints per serve: 11

300 grams spaghetti

1 kgs mussels, debearded, rinsed and drained

1 tablespoon olive oil

250 grams cherry tomatoes, halved

1 brown onion, thinly sliced

1 red capsicum, finely chopped

4 garlic cloves, crushed

1 long fresh red chilli, finely chopped

1/3 cup reduced salt chicken stock

1/2 cup dry white wine

1/4 cup chopped fresh flat leaf parsley leaves

1/4 cup coarsely chopped fresh basil leaves

Cook spaghetti in a large saucepan of boiling salted water, following pack instructions, or until just tender.  Drain.

Meanwhile, place mussels in a large saucepan over high heat.  Cover with a tight fitting lid.  Cook, shaking pan occasionally, for 5 minutes or until mussels open.  Remove mussels from pan with a slotted spoon, discarding any liquied and any mussels that do not open.

Heat oil in a large, deep frying pan over medium high heat.  Add tomatoes, onion, capsicum, garlic and chilli and cook, stirring for 5 - 7 minutes or until capsicum and onion have softened.

Add stock and wine and bring to the boil.  Stir in parsley and basil.  Add pasta and mussels.  Toss gently to combine.  Serve.

(Click here for a printable version of this recipe)

Beef Nachos with Chunky Guacamole

My normal version of "Quickie" Nachos is very simple no where near the decadence of these luxurious Beef Nachos.  

Saying that these were very easy to make, full of flavour and such a different take on this popular Mexican dish.

I love the way that there were hidden vegetables in the beef mixture which not only gave me great pleasure that the kids were getting their vitamin hit but they also added to the texture of the dish.  No-one left the table hungry as the portion sizes were very generous.

Beef Nachos with Chunky Guacamole

(Recipe adapted from WW Take Away At Home Cookbook)

 

Serves: 4

ProPoints per serve: 14

 

1 tablespoon olive oil

1 brown onion, finely chopped

500 grams extra lean beef mince

35 grams packet taco seasoning mix

2 tablespoons tomato paste

3/4 cup water

100 grams sweet potato (kumara), grated

2 medium carrots, grated

1 medium zucchini, grated

400 gram can red kidney beans, rinsed and drained

4 white corn tortillas

cooking spray

1 avocado, chopped

1 tomato, cjopped

2 green shallots, thinly sliced

2 tablespoons coarsely chopped fresh coriander leaves

80 grams 50% fat reduced grated tasty cheese

Preheat oven to 200 degrees Celsius.

Heat oil in a large non-stick frying pan over medium-high heat.  Add onion and cook, stirring , for 5 minutes or until softened.  Add beef and cook, breaking up any lumps, for 3 - 5 minutes, or until browned.

Stir in taco mix, tomato paste and water and bring to the boil.  Add sweet potato, carrot, zucchini and beans.  Reduce heat and simmer, covered, for 10 minutes or until vegetables are tender.

Meanwhile cut each tortilla into 8 wedges.  Lightly spray a large prepared baking tray with cooking spray.  Arrange tortilla wedges on tray in a single layer and spray with a light mist of cooking spray.  Bake for 6 - 8 minutes, turning once, or until golden and crisp.  Cool.

Combine avocado, tomato, shallots and coriander in a small bowl.  Set guacamole aside.

Spoon beef mixture into shallow heatproof serving bowls.  Sprinkle with cheese and bake for 5 minutes or until cheese has melted.

Arrange tortilla chips around beef and top with guacamole.

(Click here for a printable version of this recipe)

Tandoori Chicken, Roasted Vegetables & Cucumber Sambal

Having a strong love of Indian food in this household means that cooking a curry or a tandoor dish will always be eaten with no hesitation what so ever.  We love tandoori, often having Tandoori Lamb Cutlets, so I knew this dish would be a winner before I even started cooking.

I have cooked another version of Tandoori Chicken before, this recipe is only a little different but served with roasted vegetables, a fragrant Cucumber Sambal, naan bread and of course, Mint Raita it is a complete meal and one well worth the effort.

Tandoori Chicken, Roasted Vegetables & Cucumber Sambal

(Recipe sourced from WW Take Away At Home Cookbook)

Serves: 4

ProPoints per serve: 9

2 tablespoons tandoori paste

200 gram tub reduced fat natural yoghurt

4 x 100 gram chicken thigh fillets, fat trimmed

4 x 70 gram chicken drumsticks, skin removed

1/2 teaspoon fennel seeds, crushed

4 roma tomatoes, quartered

3 zucchini, chopped

cooking spray

salt

freshly ground black pepper

2 x 70 gram pieces naan bread

2 Lebanese cucumbers, finely chopped

1/3 cup coarsely chopped fresh coriander leaves

1/4 cup coarsely chopped fresh mint leaves

Preheat oven to 200 degrees Celsius.

Line 2 baking trays with baking paper.

Combine curry paste and 1/4 cup yoghurt in a large glass or ceramic dish.  Add chicken and turn to coat.  Place chicken in a single layer on 1 of the prepared trays.  Sprinkle chicken with fennel and bake for 40 - 45 minutes ir until browned and cooked through. 

Meanwhile, place tomatoes and zucchini on remaining prepared tray.  Lightly spray with oil and season with salt and freshly ground black pepper.  Bake with chicken for 40 - 45 minutes or until golden and tender.

Warm naan bread as per packet instructions.

Combine cucumber and coriander in a small serving bowl.

Combine mint and remaining yoghurt in another serving bowl.

Serve tandoori chicken with roasted vegetables, naan, cucumber sambal and mint raita.

(Click here for a printable version of this recipe)

Quick Sausage Casserole

As a working mam I know that it's often very hard to have a tasty and interesting meal on the table mid week especially is less than an hour.... it's often a dream.

This Quick Sausage Casserole fits the bill... quick, tasty and interesting.  A few different ingredients make this sausage casserole stand out and be noticed.  Not to mention the fact that it was delicious and served with Mint and Green Pea Mash it was enjoyed by one and all.

 

Quick Sausage Casserole

(Recipe sourced from WW Cook Hearty Cookbook)

 

Serves: 4

ProPoints per serve: 7

 

2 teaspoons olive oil

1 medium red onion, chopped

1 large red capsicum, cut into 2.5cm pieces

200 grams buttom mushrooms, sliced

2 garlic cloves, crushed

400 gram can diced tomatoes

500 gram extra lean pork sausages

2 teaspoons fresh thyme leaves

1 fresh bay leaf

salt

freshly ground black pepper

400 gram can chickpease, rinsed and drained

Heat oil in a large saucepan over medium-hgh heat.  Add onion and capsicu, and cook, stirring, for 5 minutes or until softened. Add mushrooms and garlic and cook, stirring, for 3 - 4 minutes or unti softened.  Add tomatoes and bring to the boil.  Reduce heat to low and simmer, uncovered, for 5 minutes.

Meanwhile, lightly spray a medium non-stick frying pan and heat over a medium heat.  Cook sausages, turning, for 5 minutes or until browned.  Remove from pan and cut each sausage into 3 thick slices.

Add sausages to tomato mixture with thyme and bay leaf.  Season with salt and freshly ground black pepper.  Simmer, covered for 20 minutes or until sauce thickens.  For a thicker sauce take off the lid after 10 minutes of cooking.  Add chickpeas and cook for 2 minutes or until heated through.  Serve.

(Click here for a printable version of this recipe)

Mint and Green Pea Mash

Smooth and creamy mashed potato is a staple side dish in our house as it accompanies anything but having the Quick Sausage Casserole for dinner I decided to take up the suggestion in the cookbook and try a different variation of the trusty mashed potato.

Tasty and colourful this mash sure packed a punch with a creamy minty flavour.  And it was just as easy as normal mash to make.

Mint and Green Pea Mash

(recipe sourced from WW Cook Hearty Cookbook)

 

Serves: 4

ProPoints per serve: 3

 

500 grams desiree potatoes, peeled and chopped

2 cups frozen peas

1/3 cup warm skim milk

1/3 cup shredded fresh mint leaves
salt
freshly ground black pepper

extra mint leaves to garnish

 

 

Boil, steam or microwave potatoes and peas seperately until tender.  Drain.

 

Place together in a large bowl and mash until almost smooth.

 

Add skim milk and shredded mint leaves.  Season with salt and freshly ground black pepper.  Stir to combine.

 

Served topped with extra mint leaves.

 

(Click here for a printable version of this recipe)

Salami and Tomato Pizza

Once again I offer up apologies - due to my ever increasing work load lately with some travel required I have become complacent with sharing our culinary adventures with you all.  It's not because I didn't want to as I have missed my blogging and am truly saddened by not being able to partake in my hobby but as per usual that doesn't mean that we haven't been cooking - of course we have!  So now it's going to be catch up time with some meals we have enjoyed recently.

This was a simple pizza.  A tomato and garlic base with low fat hot salami (but you can use mild if you prefer), cherry tomatoes and a few other vegetables.... voila - mouthfuls of flavour that were not only very fresh but also very tasty.  Better than a take away pizza that's for sure.....

Salami and Tomato Pizza

Serves: 2

ProPoints per Serve: 11

 

cooking spray

1 large wholemeal pita bread (100g)

2 tablespoon tomato paste

1 teaspoon crushed garlic

1 teaspoon dried oregano

50 grams Don 50% less fat Hot or Mild Salami, halved

100 grams button mushrooms, sliced

1/2 brown onion, sliced

1/2 green capsicum, sliced

150 grams cherry tomatoes, halved

8 baby bocconcini balls, halved

8 black pitted olives, halved lengthwise

Preheat oven to 200 degrees Celsius.

Spray a pizza tray with cooking spray and place pita bread on the tray.

In a small bowl mix together the tomato paste, garlic and oregano.  Spread over pizza base (pita bread).

Layer with toppings - the salami, mushrooms, onions, capsicum, tomatoes, bocconcini and olives.

Place in oven and cook for 15 - 20 minutes or until cooked through and cheese has melted.

(Click here for a printable version of this recipe)

Butter Chicken and Vegetables

Butter chicken is a favourite indian dish - all of us like it.  But it is always so rich and heavy not to mention fattening.  Needless to say I don't cook it that often but am always on the lookout for a healthier version so loved the fact that the new Weight Watchers cookbook, Take Away At Home, had this recipe.

This version was delish - a smooth, creamy and delicately balanced sauce coupled with the sweetness of the sweet potato and the crunch of the green beans.  Having the vegetables made it very filling I didn't even feel the need to have rice with my serve.

A different butter chicken but it was enjoyed and would recommend that you give it a go.

Butter Chicken and Vegetables

(recipe sourced from Weight Watchers Take Away At Home Cookbook)

 

Serves: 4

ProPoints per Serve: 10

 

1/3 cup (50 grams) raw unsalted cashews

2 teaspoons sunflower or canola oil

600 grams lean chicken breast fillets, fat trimmed, cut into 3 cms pieces

1 brown onion, thinly sliced

2 tablespoons tandoori paste

1 tablespoons finely grated fresh ginger

700 grams tomatoes, chopped

1/2 cup chicken stock

400 grams sweet potato (kumara), thinly sliced

400 gram can chickpeas, rinsed, drained

100 grams green beans, cut into 3cm lengths

1/3 cup low fat natural yoghurt

Place cashews in a food processor.  Process until finely ground.

Heat half the oil in a large saucepan over medium-high heat.  Cook chicken, in batches, for 3 - 5 minutes or until browned.  Transfer to a plate.

Heat remaining oil in pan.  Add onion and cook, stirring, for 5 minutes or until softened.  Add tandoori paste and ginger and with tomatoes, stock, sweet potato and ground cashews and bring to the boil.  Reduce heat and simmer, covered, for 20 - 25 minutes or until sweet potato is tender.  Add chickpeas and beans for the last 10 minutes of cooking.

Stir yoghurt into butter chicken.  Serve.

Serve with steamed rice - add 3 propoints value per serve for 1/2 cup steamed rice.

(click here for a printable version of this recipe)

Lamb and Vegetable Hot Pot with Herb Dumplings

Following an enjoyable Roast Lamb dinner on Sunday evening there is always the big question of what to do with the left over lamb.  I am not a lover of having roast two nights in a row.  Call me fussy but it never tastes the same the second night in my opinion.  It normally gets turned into a hearty Lamb Stew but this time I was determined to do something different.

I had been spying this recipe for awhile now but had steered clear as I know Noel is not a lover of dumplings from the last time I cooked them many many years ago - I haven't been game to broach the topic of dumplings again.

I left the recipe on the bench overnight and told the family this was my plan.  They all agreed to give it a go dumplings or no dumplings!

I was running late from work tonight and to my surprise my wonderful husband took the challenge of not only cooking the recipe but adapting it to suit cooked meat instead of the raw meat as called for.

This dish was amazing..... and I must add cooked to perfection.

Lamb and Vegetable Hot Pot with Herb Dumplings

(recipe adapted from Weight Watchers Cook Hearty Cookbook)

Serves: 4

ProPoints per Serve: 13

1 tablespoon olive oil

700 grams lean lamb leg steaks or cooked roast lamb, cut into 3cm pieces

1 brown onion, diced

2 carrots, chopped

200 grams button mushrooms, halved

1 tablesppon finely chopped fresh thyme leaves

1 tablespoon plaing flour

1 tablespoon Worcestershire sauce

2 cups chicken stock

1 cup self raising flour

50 grams Weight Watchers Canola Spread

1 egg, lightly beaten

2 tablespoons chopped fresh flat leaf parsley leaves

1 tablespoons finely chopped fresh rosemary

1/3 cup skim milk

Preheat oven to 180 degrees Celsius.

Heat oil in a 2 litre capacity shallow flameproof casserole dish over high heat.  Cook lamb, in batched, turning, for 2 - 3 minutes or until browned.  If using cooked meat just fry in oil for 1 - 2 minutes.

Add onion, carrot, mushrooms and thyme to dish and cook stirring for 5 - 7 minutes or until vegetables are softened.  Add plain flour and stir to coar.  Combine Worcestershire sauce and stock in a jub.  Gradually add stock mixture to vegetable mixture in dish, stirring until combined.  Cover and bring to the boil.  Transfer dish to oven and bake for 1 hour and 10 minutes.

Meanwhile, place self raising flour and spread in a large bowl.  Using fingertips, rub spread into flour until mixture resembles breadcrumbs.  Stir in egg, parsley, rosemary and enough of the milk to make a soft, sticky dough.  Add a little more milk if needed.

Remove dish from oven.  Increase oven temperature to 220 degrees Celsius.  Drop heaped teaspoons of dough, about 3 cms apart, on top of the hot pot and lightly spray with oil.  Bake, uncovered, for 15 - 20 minutes or until dumplings are lightly browned and cooked through.  Serve.

(click here for a printable version of this recipe)

Bacon Mushroom and Tomato Medley

As with every year by the time the football season is over we are over egg and bacon for breakfast on a Sunday.  Today is the first Sunday since April we have our Sunday's back.  Don't get me wrong we love junior football but it takes the whole day with games, helping out and presentations on a Sunday evening.  It's for a good cause though - the kids.

This morning I decided to use a punnet of mixed tomatoes along with some mushrooms and bacon to create a lighter yet filling brunch.  Such a mixture of vegetables, some herbs, a little bacon all served on a toasted slice of Pane di Case - YUM!!

To be perfectly honest this would make a lovely pasta topping or as a side dish with a meat.

Bacon Mushroom and Tomato Medley

 

Serves: 4

ProPoints per serve: 1

 

cooking spray

1 red onion, diced

125 gram packet Weight Watchers Bacon, thickly sliced

200 grams buttom mushrooms, quartered

1/2 bunch fresh thyme sprigs, leaves removed

400 gram punnet Mixed Baby Tomatoes

freshly ground black pepper

fresh basil leaves to serve

Heat a large frying pan over high heat, spray with cooking spray.  Add onion and bacon cook, stirring, for 2 - 3 minutes or until onion has softened.  Add mushrooms, stirring, for a further 5 minutes.

Add thyme and tomatoes, season with freshly ground black pepper to taste.  Reduce heat to low, cover and simmer for a further 5 - 8 minutes or until tomatoes have softened.

Serve sprinkled with fresh basil.

(Click here for a printable version of this recipe)

Sticky Pork

There are so many version of this Thai favourite.  We recently cooked this version of Slow Cooked Sticky Pork which was delish. I have purchased a new cook book so I am trying out another recipe.  The new cookbook is Takeaway At Home available from Weight Watchers.

This is not the meal that I had menu planned for tonight but as I couldn't find any Gummy Shark that meal will have to wait for another night. I wanted something quick, simple but jam packed with flavour.  Not to mentiom dished up in lettuce leaves finger dinner never tasted so good.

While the meal itself was nice both Noel and I found it very sweet not having all the usual qualities of a Thai dish.  The acutal sweetness overpowered the chilli component and the lime flavour.  We will cook again as it was pleasing to eat but add some kaffir lime leaves and fresh red chilli to the mix.

Sticky Pork

(recipe sourced from WW Takeaway At Home Cook Book)

 

Serves: 4

ProPoints per Serve: 8

 

2 teaspoons sesame oil

4 green shallots, thinly sliced

1 green capsicum, finely chopped

500 grams lean pork mince

1/4 cup lime juice

227 gram can sliced water chestnuts, drained, finely chopped

1/3 cup sweet chilli sauce

2 tablespoons soy sauce

1 tablespoon hoisin sauce

2 small carrots, grated

1 celery stick, finely sliced

280 grams baby cos lettuce leaves

Heat a wok over high heat.  Add oil and heat for 5 seconds.  Add shallots and capsicum and stir fry for 2 - 3 minutes or until sofetened.  Add pork and stir fry, breaking up any lumps, for 5 minutes or until browned.

Add juice, water chestnuts and sweet chilli, soy and hoisin sauces and stir fry for 2 minutes or until heated through.  Stir in carrot and celery.  Spoon pork mixture into lettuce leaves. Serve.

Serve with: Brown Rice: Add 3 ProPoints values per serve for 1/2 cup steamed rice.

(Click here for a printable version of this recipe)

Creamy Chicken Casserole

Dinner tonight - courtesy of my hubby Noel cooking it while I was working late.  The house has a yummy aroma the moment I opened the front door.

This dish was really yummy - a nice thick sauce full of vegetables and tender chicken who could ask for more?  Me - I could have eaten seconds and thirds.

The flavour was impressive - the meatiness of the chicken, the vegetables and the tarragon all in every mouthful brought back memories of food my mother used to cook.... mmmmm!

Served with crunchy bread this was a perfect mid week dinner that was enjoyed by all.

Creamy Chicken Casserole

(recipe sourced from WW Food You'll Love Cookbook)

 

Serves: 4

ProPoints per Serve: 9

 

1 tablespoon olive oil

2 tablespoons plain flour

2 teaspoons mustard powder

500 grams lean chicken thigh fillets, fat trimmed, thickly sliced

1 leek, thinly sliced

125 grams Weight Watchers Bacon, thinly sliced

2 garlic cloves, crushed

3 carrots, thickly sliced

600 grams potatoes, cut into 2 cm pieces

1 tablespoon finely chopped fresh tarragon leaves

3 cups chicken stock

2 tablespoons reduced fat thickened cream

2 cups baby spinach leaves

Heat half the oil in a laege heavy-based saucepan over medium heat.  Combine flour and mustard powder in a small bowl.  Add chicken to the flour mixture and toss to coat, shaking off the ecess.  Cook chicken, in batches, turning, for 5 minutes or until browned.  Transfer to a plate.

Heat remaining oil in the same pan.  Add leek and bacon and cook, stirring, for 5 minutes or until leek has softened.  Add garlic and cook, stirring for 1 minute or until fragrant.

Return chicken to the pan with carrot, potato, tarragon and stock and bring to the boil.  Reduce heat and simmer, uncovered, for 45 - 50 minutes or until vegetables are tender and chicken is cooked through. 

Add cream and spinach and cook, stirring, for 2 minutes or until spinach is just wilted.  Serve.

(Click here for a printable version of this recipe)