Banana Bread Supreme

Banana bread is a really treat especially as it is often made using lots of butter or oil but this Banana Bread Supreme contains no dairy at all and is not only very easy to makes it's delish. 

Only a handful of ingredients sees this mixed together within minutes.  The riper the bananas the more intense the flavour.... so I tend to let my bananas sit on the bench until the skin is black and the bananas very soft.

Served hot or cold you will be amazed by this Banana Bread.

Banana Bread Supreme

(recipe sourced from Best Recipes)

 

Serves: 12

ProPoints per serve: 2

 

3 ripe medium bananas, mashed

2 tablespoons golden syrup

1/4 cup caster sugar

1 egg

1 cup self-raising flour

1 pinch salt

1 tablespoon cinnamon sugar

Heat oven to 180C and grease and line the base of a loaf tin.

Mash bananas in a medium sized bowl, then add golden syrup.

Add caster sugar and mix well.

Add egg, sifted flour and salt and lightly mix until just combined.

Pour mixture into loaf tin and lightly sprinkle with cinnamon sugar.

Bake for 30 minutes or until a skewer inserted into the middle comes out clean.

 

 

 

(click here for a printable version of this recipe)

Pepper Crusted Lamb Rack with Cream Cheese Mash

 

Today we celebrated 21 years of wedded bliss.... what more of a gift could I give my husband than a beautiful rack of lamb dinner.... the more part that I gave him was that he cooked most of it!!!!  LOL I have to say it was a joint effort cooking tonight.  Cooking together is something that we have always enjoyed doing which is a bonus.

 

Both of us enjoy lamb especially the fillet, rack or cutlets and even more so a lamb roast.  This lamb rack was cooked to perfection and it wasn't very difficult at all.  A quick pan fry and then finished off in the oven for 15 minutes it was not over cooked - just right.  The crust had a flavour sensation that was not over powered by the pepper it was beautifully balanced with thte rosemary and salt. 

 

The mash - what can I say?  I was mash to die for.  Very rustic with a leek and thyme infusion which did nothing but complimented the lamb rack.

 

It was a toss up as to whether the lamb was better than the mash or that the mash was better than the lamb - that's how nice this dish was.

 

Overall this dinner, which would be a magnificient entertainer's meal, was avvery easy to prepare, cook and serve weeknight wonder. 

Pepper Crusted Lamb Rack with Cream Cheese

(Recipe adapted from WW Dinner With Friends Cookbook)

 

Serves: 4

ProPoints per serve: 12

 

650 grams peeled potatoes, chopped

3 teaspoons cracked black pepper

1 tablespoon finely chopped fresh rosemary

1 teaspoon sea salt

4 x 200 gram (4 cutlets in each) french trimmed lamb racks

1 tablespoon oil

2 small leeks, thinly sliced

2 garlic cloves, crushed

2 teaspoons fresh thyme leaves, plus extra sprigs to garnish

60 grams extra light cream cheese

2 tablespoons milk

Preheat oven to 180 degrees Celsius.

 

Boil, steam or microwave potatoes until tender.  Drain, cover and keep warm.

 

Meanwhile combine pepper, rosemary and salt in a small bowl.  Press pepper mixture over lamb racks.  Heat half the oil in a large non stick frying pan over medium-high heat.  Cook the lamb for 2 minutes each side or until browned.  Transfer to a baking tray.  Bake for 15 - 18 minutes for medium or until cooked to your liking.  Remove from oven, cover with foil and set aside to rest for 5 minutes before serving.

 

Heat remaining oil in the same pan over medium heat.  Add the garlic, leek and thyme leaves, stirring, for 5 - 7 minutes or until leek has softened.   Mash potatoe in a bowl with cream cheese and milk until smooth.  Stir in the leek mixture.  Season with salt and pepper.

 

Serve mash with lamb and 0 ProPoint steamed vegetables.

 

(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)



Chicken Peanut Curry (Peanut Butter Chicken Curry)

I love the fact that people experiment with ingredients and the possible flavour combinations.  From my own experience I can tell you that some work well and some should never be repeated. 

 

Well, while I am not quite sure where the original recipe came from and who thought that this combination of ingredients would produce what can only be described as a flavour party for the tastebuds.  But I thank them.....  Who would have thought one of the worlds' most favourite sandwich spread, Peanut Butter, yes Peanut Butter, could be such an integral ingredient.

 

The Jalepeno Chilli gave the creamy flavour a nice little kick of chilli which was really only evident in the aftertaste, use more or less of these to suit your chilli threshold.

 

This dish, now known humbly as Peanut Butter Chicken Curry in our house, will be a regular on the menu.  Not only are the flavours magnificient, I don't think I have mentioned that, but it's incrediably easy considering there is no pre-prepared curry paste or packet mix used at all. It's cooked from scratch and can be on the table within the hour.

Chicken Peanut Curry

(recipe adapted from Simply Recipes.com) 

 

Serves: 8

ProPoints per Serve: 9

1.2 kilograms skinless chicken thigh,  cut into 2 cm cubes

1/2 cup flour

4 tablespoons curry powder

2 teaspoons salt

1/2 teaspoon freshly ground peppercorns

1/4 cup cup oil

2 Tbsp fresh ginger, minced

2 Tbsp garlic, minced

4 - 6 fresh Jalepeno chilli, seeded, de-veined, minced

6 - 8 cups chicken stock

2/3 cup light (low fat) peanut butter

1 teaspoon ground coriander

8 spring onions, chopped

1/3 cup finely chopped mint

1/3 cup finely chopped coriander

3 tablespoons lime juice

Rinse chicken and pat dry. In a large bowl or large zip lock bag, combine the flour, curry powder, salt and pepper. Toss the chicken pieces to coat.

Heat oil in a large heavy pot or frying pan on medium high heat. Add chicken pieces in batches, being careful to not crowd the pan. Cook 2-4 minutes per side, or until the coating sets and browns a little. Remove the chicken from the pot as it cooks and set aside in a bowl.

To the same pan add the ginger, garlic, chilli and 1/2 cup of the chicken stock to the saucepan. Cook for a minute or two, scraping the pan with a spatula and stirring to combine everything well. Whisk in the peanut butter, and the remaining chicken stock slowly, stirring continuously to maintain an even texture.

Return the chicken to the pot and simmer for 15-25 minutes. Right before serving, add the ground coriander, spring onions, mint and coriander. Add lime juice to taste.

 

Serve with rice. (Add 3 ProPoints per 1/2 cup of steamed rice.)

(Click here for a printable version of this recipe)

Creamy Curried Chicken Pasta

My mam used to make this for me and my sister using a Continental Packet Mix and I inturn used to make it for my children.  It was always such an easy and tasty comfort dish - perfect for a mid week dinner.

Struggling to change meal plans at the last moment with the fact that I gained 2 extra children due to a student free day on Wednesday (not that I mind at all having extra people at anytime) I decided to try and re-create this dish that I always remember getting excited about as a child.

Surprisingly enough - it turned out ok.  Ok enough that the four teenagers were sitting at the table devouring mouthful after mouthful without hesitation.  The combination of the mild curry powder and coconut flavoured evaporated milk with simple vegetables chicken and of course the ultimate comfort ingredient pasta.

 

Creamy Curried Chicken Pasta

 

Serves: 4

ProPoints Per Serve: 7

 

250 grams pasta

cooking spray

500 grams chicken breast, diced

1 brown onion chopped

2 carrots, diced

1 cup frozen peas

2 teaspoons mild curry powder

2 teaspoons sugar

1 cup Lite and Creamy Coconut Flavoured Evaporated Milk

Cook pasta in a saucepan of boiling water as per packet instructions.  Drain.

Coat a large frying pan with cooking spray and cook chicken, in batches, over medium heat until browned.  Remove and repeat with remaining chicken.

Recoat frying pan and add onion and carrots.  Cook, stirring occasionally, for 5 - 8 minutes or until softened.  Return chicken to the pan.  Add peas and cook for a further 5 minutes. 

Sprinkle mixture with curry powder and sugar, cook stirring until well mixed for 1 - 2 minutes.  Add evaporated milk and mix to combine.  Add pasta to mixture, gently tossing to combine, cook until pasta is heated through.

Serve immediately.

(Click here for a printable version of this recipe)

Coriander Chilli and Cashew Mussels

I cannot actually say this is my dish, proudly the contents of this post are brought to you by my husband, Noel.

 

Mussels are a fairly new ingredient that we use in our kitchen, our tastebuds only developed to liking them over say the last 5 years prior to that touching them was only done by using a long stick LOL.  For me it was the same with oysters.... Oh well they do say flavours develop with age!

 

One of the perfect things about mussels is that they cook in next to no time meaning that any dish can be on the table in literally under 15 minutes depending on how decadent or basic you wish the flavourings to be.

 

We had recently purchased a carton of a favourite dip (I guess you could use any flavour dip of course) and forever looking for new flavours to cook with it was decided that the dip mixed with coconut milk would be an interesting taste on gathering many flavours that we love together.

 

Whilst these were very nice and would definitely be a hit as an entree or casual dinner with friends I still prefer a tomato maybe tomato chilli flavour base for my mussels. 

 

Coriander Chilli and Cashew Mussels

 

Serves: 4

ProPoints per serve: 7

 

1 tablespoon canola oil

1 brown onion, finely chopped

1/2 cup Coriander Chilli and Cashew Dip

1 fresh red chilli, deseeded and sliced

1 cup lite coconut milk

1 kilogram Blue mussels, bearded and rinsed

Heat oil in a large frying pan or wok until just about smoking.  Reduce heat to medium and add onion cooking for 3 - 4 minutes or soft.

Add coriander dip, stirring, and cook for a further 2 minutes.  Add the chilli and coconut milk stirring for a further 2 minutes or until slightly thickened.

Increase heat to high.  Add mussels and quickly toss to coat.  Cover and steam for 2 - 3 minutes or until the majority of mussels have opened.  Remove lid and toss continuously for a further 2 minutes..

Serve immediately.

(Click here for a printable version of this recipe)

Massaman Beef Stir Fry

As you can see I am getting back into blogging... it's always something that seems to miss out when I get busy and excess time is just not available.

 

Thai is an amazing cuisine... it produces flavoursome food in matters of minutes using very fresh ingredients and having a wide variety of thai concentrated pastes available to purchase in supermarkets.  While I am not a fan of premade and much prefer to make my own pastes, especially for curries, I will be the first to admit that they make cooking so much easier for someone that has been time poor of late - ME!!

 

Massaman is a milder yet robust curry sauce, one of the thai curries that my kids enjoy as it's not fiery.  Normally as a curry it would have a thicker sauce and be made with beef and potatoes.  But as stir fry it was still full of flavour and of course, a quick dish to prepare.

 

The garnish of toasted coconut added a little extra crunch and enhanced the spice flavours of this delicious sauce. 

Massaman Beef Stir Fry

(recipe adapted from Taste.com.au)

 

Serves: 6

ProPoints per serve: 7

 

1 tablespoon peanut oil

750g beef rump steak, cut into thin strips

1 red capsicum, cut into thin strips

1 large red onion, halved, cut into thick wedges

½ cup Massaman Curry Paste

½ cup water

125ml light coconut milk

60g baby spinach leaves

125 grams bean sprouts

30 grams Shredded coconut, toasted

fresh coriander leaves, to garnish

 

Heat half the oil in a wok over high heat until just smoking. Stir-fry half the beef for 2 minutes or until golden. Transfer to a bowl. Repeat with the remaining beef.

Add remaining oil. Stir-fry capsicum and onion for 3 minutes or until onion softens slightly. Transfer to the bowl.

Stir-fry curry paste for 30 seconds or until aromatic. Add water, Stir in the coconut milk for 2 minutes or until mixture thickens slightly. Stir in the beef mixture, spinach and bean sprouts. Stir-fry for 1 minute or until spinach just wilts.

Transfer to a serving plate and sprinkle with shredded coconut. Serve with steamed rice, adding 4ppts per ½ cup serve.



(Click here for a printable version of this recipe)

Asian Pork Chops





I have another secret love and that is asian food with pork as the main meat.  These Asian Pork Chops totally hit that spot as not only were the flavours asian inspired but they were wonderful tender and very easy to prepare, cook and plate.

 

I have a love of sesame and ginger infused soy - it just screams basic Asian cuisine.  Served simply with steamed rice and vegetables this was a perfect mid week wonder.

  

  

Asian Pork Chops

(Recipe adapted from WW Cook The Classics Cookbook)

Serves: 4

ProPoints per serve: 6

1 tablespoons kecap manis

2 tablespoons orange marmalade

1 tablespoon finely grated fresh ginger

1 teaspoon sesame oil

4 x 200 gram lean pork cutlets, fat trimmed

Cooking spray
chopped coriander for garnish

Combine kecap manis, marmalade, ginger and oil in a shallow glass or ceramic dish. Add pork and turn to coat. Cover and place in the fridge for 3 hours.

Spray a large non stick pan with cooking spray and heat over a medium heat.

Remove pork from marinade and reserve. Add pork and cook for 3 – 5 minutes each side or until browned and cooked through (to your liking). Remove from

To the same pan add remaining marinade and cook, stirring, for 1- 2 minutes or until slightly thickened.

Drizzle pork with pan juices, sprinkle with chopped coriander and serve with 0ppt steamed vegetables and rice. Add 4ppts per ½ cup serving of cooked rice.

(Click here for a printable version of this recipe)

Sweet and Sour Jalapeno Poppers

I know I have mentioned this before but I, we, both of us LOVE Poppers.

This recipe from Taste of Home not only intrigued me but definitely intrigued my tastebuds from the first mouthful.  Sweetness of the brown sugar, saltiness of the proscuitto and the tingle from the chilli combined make for a delicious mouthful.

The best things about Poppers is that they are not only easy to make, they are quick and perfect for entertaining or even just a quick snack. 

Sweet and Sour Jalapeno Poppers

(Recipe adapted from Taste of Home)

Makes : 16

ProPoints per Popper: 1

8 Jalapeno peppers

125 grams Philadelphia Extra Light Cream Cheese

60 grams grated tasty cheese

1 teaspoon dried thyme

freshly grated black pepper

8 thin slices (100 grams) prosciutto or parma ham, cut in half lengthways

¼ cup firmly packed brown sugar

½ teaspoon chilli powder

Preheat oven to 180 degrees Celsius.

Line a baking tray with baking paper.

Cut jalapenos in half lengthwise and remove seeds, set aside.

In a small bowl beat cheeses, thyme and pepper until well blended. Spoon into pepper halves. Wrap a half strip of prosciutto around each pepper half.

Combine brown sugar and chilli; coat peppers with sugar mixture.

Place on prepared baking tray. Bake for 18-20 minutes, or until cheese is melted and prosciutto crispy.

Serve immediately.

(Click here for a printable version of this recipe)

Chicken Parma Meatballs with Pasta

I love it when anyone in my family tag me on food that they have seen posted on Facebook.  I know why they do it as it's like waving a red flag to a bull... it's like "CHALLENGE ACCEPTED".

 

Alex tagged me in a post by 4 Ingredients from one of their non-4 Ingredients books ""4 Play" in the recipe Chicken Parma Meatballs and I am glad she did.  This was such a novel concept - not unlike the meatballs that you get on a Sub at Subway but obviously made with chicken mince.

 

The original recipe is for bite sized balls perfect for entertaining but I wanted to make this into a meal we could have for dinner so what better to go with Parma meatballs than to serve it with pasta.

 

The meatballs were very tender, in fact melt in your mouth tender.  The slight flavour of cheese in each mouthful of meatball was delicate but enticing especially being smothered in a thick tomato sauce and molten cheese.

 

Winner winner chicken dinner I say..............

Chicken Parma Balls

(Recipe adapted from 4 Ingredients - 4 Play Cookbook)

 

Serves: 6

ProPoints per serve: 12

1 kilogram lean chicken mince

4 slices wholegrain bread made into breadcrumbs

1/2 red onion finely chopped

2 tablespoons chopped fresh flat leaf parsley

1 cup grated Parmesan cheese

salt

freshly ground black pepper

700 gram bottle Passata

250 grams spiral pasta or pasta of your choice

Preheat oven to 180°C.

In a large bowl mix the mince, breadcrumbs, onion, parsley and half the cheese. Season with sea salt and cracked pepper. Using your hands shape into 30 balls and place on a lightly greased ceramic baking dish.  Brush each ball with Passata.

Bake in oven uncovered for 10 to 12 minutes.

Meanwhile cook pasta in a large saucepan of boiling water according to packet directions.  Drain and keep warm.

Remove dish from oven and brush meatballs with more sauce and pour remaining Passata around the baking dish.  Scatter with remaining cheese and bake for another 15 minutes or until cheese is melted and golden.

Serve with pasta and 0ppt steamed vegetables.

(Click here for a printable version of this recipe)

Pork Cutlets with Pear and Maple Sauce

I know that the tradtion is to serve Apple Sauce with pork dishes especially Roast Pork but pears are becoming a very popular replacement. 

Many recipes have roasted pears, using the nice Beurré Bosc pears which become very soft and creamy flavoured when roasted.  I saw this recipe which combined pears, maple syrup and fresh thyme and was immediately excited by the thought of combining all three flavours - three of my favourite flavours.

 

The pork cutlets, were easy to cook so the hero of the dish was the Pear and Maple Sauce.  And a hero it was... tasty and also very easy to make.  The recipe called for the sauce to be blended at the end of the cooking time but I was impressed with the chunky rustic look and left it that way.

 

 

Pork Cutlets with Pear and Maple Sauce

(Recipe adapted from Weight Watchers Cook The Classics Cookbook)

 

Serves: 4

ProPoints per Serve: 8

 

1 tablespoon olive oil

1 brown onion, finely chopped

1 garlic clove, crushed

2 teaspoons fresh thyme leaves

3 pears, peeled and chopped

1 tablespoon maple syrup

1/2 cup chicken stock

cooking spray

4 x 150 gram pork cutlets, fat trimmed

4 carrots, cut into batons

2 cups frozen peas

 

Heat oil in a medium saucepan over medium heat.  Add onion, garlic and thyme leaves and cook, stirring, for 5 minutes or until softened.  Add pears, maple syrup and stock and bring to the boil.  Reduce heat and simmer, covered, for 10 minutes or until pears have softened.  If desired, process pear mixture in a food processor until smooth.

 

Lightly spray a large non-stick frying pan with cooking spray and heat over a medium heat.  Cook pork for 5 minutes each side or until browned and cooked through.  Remove from pan and allow to rest.

 

Meanwhile, boil, steam or microwave peas and carrots until tender.  Drain.  Serve pork with carrots, peas and pear sauce.  Add an addition 3 propoints if served with a medium baked potato.

 

(click here for a printable version of this recipe)

 

Tomato and Chilli Jam

I really enjoy Chilli Jam, especially served with a nice juicy steak!!  As I mentioned we have been having some really enjoyable steak recently so I thought I would try my hand at making my own chilli jam.

 

Variations of this relish are numerous, some actually resembling jelly and others being more relish like.  I love The Gourmet Sauce Company's Chilli Jam which is relish like and would buy jars of it every time I went to Tasmania with work.

 

I came across this recipe on Taste.com and it looked basic enough to experiment with.  To my surprise it was nice. Slightly sweet but a nice consistency however I woulf prefer more of a chilli kick so next time I am thinking that I would add one small bullet chilli also.

 



 

Tomato and Chilli Jam

(recipe sourced from Taste.com)

 

Serves: 4

ProPoints per Serve: 2

 

1 tablespoon peanut oil

1 brown onion, finely chopped

3 long red chillies, finely chopped

400 gram can chopped tomatoes

2 tablespoons caster sugar

1/4 cup rice wine vinegar

1 tablespoons fish sauce

Heat oil in a saucepan over medium heat. Add onion and chilli. Cook, stirring occasionally, for 5 minutes or until onion has softened.

Add tomato, sugar, vinegar and fish sauce. Bring to the boil. Reduce heat to low.

Simmer for 15 minutes or until mixture has thickened.

(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)

Cheesy Jalepeno Poppers

My first experience with Poppers was in a restaruant called the Drunken Admiral where they are called "Depth Chargers" on the menu. "Depth Chargers - guaranteed to kill all your seamen! Fresh fat chillies, seeded, filled with garlic n' herb cheese, crispy fried with a sticky blackberry dip" I was in heaven and have to say these are ordered everytime I dine there.

Jalepeno poppers would have to be one of my favourite yet guilty pleasures - the ultimate party food, entree or even sneaky snack. There are so many variations for these little tasty morsels - some are battered and deep fried, some have various fillings but this recipe is what I consider to be the ultimate flavour combination.

The three cheeses mixed together with a hint of garlic and chilli enveloped in a fresh softened jalepeno which is baked not fried so has a clean crisp flavour without all the grease.

Definitely a brilliant flavour explosion for your tastebuds.... if you haven't tried one I am sure you will be surpised... not only are these quick and easy to make but these little poppers do pack a punch!!

Cheesy Jalepeno Poppers

 

Serves: 6 (2 poppers)

ProPoints per serve: 3 

 

cooking spray

250 grams Weight Watchers bacon cut into strips

115 grams reduced fat cream cheese, softened

60 grams grated 50% reducted fat tasty cheese

60 grams grated Colby cheese

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon chili powder

freshly ground black pepper

6 larg fresh jalapenos, halved lengthwise and seeded

1/2 cup dry bread crumbs

Preheat oven to 180 degrees Celsius.

Spray a frying pan with cooking spray and cook bacon over medium-high heat until crispy.

In a large bowl, combine the bacon, cheeses, salt, garlic powder, chilli powder and black pepper, mixing well.

Spoon about 2 tablespoonfuls into each pepper half.   Roll gently in bread crumbs.

Place on a prepared baking tray. Bake, uncovered, for 15 minutes for spicy flavor, 25 minutes for medium and 35 minutes for mild.

Serve immediately.

(click here for a printable version of this recipe)

Broccoli and Brussels Sprout Gratin

I haven’t really ever ventured out the square when it comes to Brussels Sprouts – I normally only ever serve them with a roast and gravy. I love Brussels Sprouts but sadly not everyone else in the household is as big of a fan.

We love Cauliflower au Gratin and must say it is one dish that is on the menu frequently. So it was a no brainer for me to give this recipe a shot as cheese sauce and crunchy breadcrumbs do win friends and influence people at our dinner table. Just wasn’t quite sure how they would take to the cauliflower being replaced by green vegetables.

Surprisingly it was enjoyed all which saddened me as I was hoping to take some for lunch tomorrow.

Broccoli and Brussels Sprout Gratin

(recipe adapted from Weight Watchers Magazine July 2014)

Serves: 4

ProPoints per serve: 3

1 ½ cups skim milk

1 ½ tablespoons cornflour

1 ½ tablespoons water

2 teaspoons seeded mustard

60 grams 50% reduced fat grated tasty cheese

salt

ground white pepper

300 grams broccoli, cut into florets

12 Brussels sprouts

1 slice wholemeal/wholegrain bread

cooking spray

Preheat oven to 200 degrees Celsius.

Bring the milk to a simmer in a small saucepan over medium heat. Dissolve the cornflour in the water. Stir into the milk along with the mustard. Cook, stirring constantly, for 2 – 3 minutes or until thickened. Stir in the cheese until melted. Season with salt and pepper.

Steam the broccoli and Brussels sprouts over a saucepan of boiling water for 2 minutes. Transfer the broccoli and Brussels sprouts to a prepared baking dish.

Pour the cheese sauce over the broccoli and sprouts.

Place the bread in a food processor. Process until coarse crumbs form. Sprinkle on top of cheese sauce. Spray lightly with cooking spray.

Bake for 20 minutes or until lightly golden.

(click here for a printable version of this recipe)

Chilli Barbecue Sauce

A beautifully chargrilled steak needs to be accompanied by a nice sauce.  Normally Noel and I would choose a Creamy Blue Cheese or Creamy Peppercorn sauce, however sometimes our favourite purchased sauce, Byron Bay Coconut Chilli Sauce.  Tonight however I wanted to make something totally different so off on my little mission I went.

Upon flicking pages of a gorgeous little cookbook I was given, Mayonnaise Hollandaise Bernaise - A Cook's Book of Sauces, I came across this Chilli Barbecue Sauce recipe that was not only quick to make but very easy.

Seriously just by adding spices to purchased Barbecue sauce and Sweet Chilli Sauces the outcome was delicious.  A hint of indian, smokiness of the paprika lacing a barbecue sauce with chilli undertones was actually really suited to the chargrilled steak we had for dinner.

Chilli Barbecue Sauce

(Mayonnaise Hollandaise Bernaise - The Cook's Book of Sauces)

Serves: 6

ProPoints per serve: 1

20 grams reduced fat butter

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon smoked paprika

1/3 cup ready-made barbecue sauce

1 tablespoon sweet chilli sauce

2 teaspoons Worcestershire sauce

Heat the butter in a small saucepan over low-medium heat. Add the cumin, coriander and paprika and cook for 30 seconds.

Add the barbecue sauce, sweet chilli sauce and Worcestershire sauce. Mix well.

Serve with barbecued steak, lamb or hamburgers.

(Click here for a printable version of this recipe)

Yorkshire Puddings

YES I know... it's definitely time I posted our Yorkshire Pudding recipe!!

Many of you who know us are aware that the humble Yorkshire Pudding, while it is such a simple addition to a roast beef, would have to be one of our ALL TIME FAVOURITE FOODS to eat.  They have caused arguments, tears and smiles!!  Yes I am being very serious arguments have been born from the last one being eaten especially if it is going into to someone elses mouth.

Yorkshire Puddings are a savoury batter puff served traditonally with Roast Beef.  Some prefer to make it in a large pan and cut into pieces others used muffin tins.  The mixture can also be used to make Toad in the Hole, another dish that I am very fond of from my childhood days.

The second argument is who's pudding is better??  Yep you read correctly - who's is better!!  With both Noel and I being of British origin but obviously from two different countries there is a long standing arguements with some families - on the top of the list is Yorkshire Puddings and Mushy Peas.  Both mams make them differently and at times Noel and I have been able to achieve a happy medium between the two styles of cooking.  Being Welsh we grew up with a dense cake like pudding whereas Noel's English upbringing had him eating light and at times hollow centred pudding... either way they are good!!  Our House of Murray serves them light and airy and lots of them ......

The three key tricks to making these deliciously light and fluffy is:

• have a very hot oven
• ensure that the oil is sizzling hot
• DO NOT OPEN THE OVEN DOOR

Yorkshire Puddings

Serves: 12

ProPoints per serve: 3 

285 ml skim milk

115 grams plain flour

3 eggs

pinch of salt

white pepper

4 tablespoons vegetable oil

Mix all the ingredients except the oil in a large bowl with an electric whisk or hand beater until all combine and mixture is light and fluffy.  Set aside in a cool area for 30 minutes before using the batter.

Preheat oven to 250 degrees Celsius.

Put 2 teaspoons oil in each well of a 12 capacity muffin tray.

Place in oven and heat until the oil is very hot.

Working quickly, open oven door and slid the tray out halway.  Carefully pour even amounts of mixture into the muffin holes. 

Close the door and cook for 15 - 20 minutes or until golden.  DO NOT OPEN THE DOOR.

Serve immediately with roast beef, vegetables and gravy.

(click here for a printable version of this recipe)

Roasted Pumpkin and Carrot Soup

Pumpkin soup is our second favourite soup in the Murray house.. the first being Chicken and Sweet Corn and then Pumpkin Soup. 

Pumpkin was on special this week so I have two large pumpkins sitting on the bench top just staring at me and me staring back wonderful what is something else besides good ol' pumpkin that I could make with them. 

I came across this recipe with an Indian inspired influence on the flavours and thought well we all love pumpkin soup and we all love Indian so it should be a winner - right?

Not only did it still have the homely thick texture of pumpkin soup but it was laced with the undertones of a mild curry which went together perfectly.  I didn't add chilli while cooking as I wanted to assess the flavours.  To be honest it doesn't need the chilli unless you would like a little extra "kick". 

This soup is well worth trying.....

 

Roasted Pumpkin and Carrot Soup

(recipe adapted from Taste.com)

 

Serves: 12

ProPoints per serve: 1

 

2 kilogram Kent pumpkin, peeled, deseeded, cut into 1cm pieces

1.5 kilograms carrots, peeled, cut into 1cm pieces

60ml (1/4 cup) olive oil

4 brown onions, halved, thinly sliced

4 garlic cloves, crushed

2 tablespoons mustard seeds

1 tablespoon ground coriander

2 teaspoons ground cumin

2 teaspoons ground turmeric

1 teaspoon ground cardamom

¼ - ½ teaspoon chilli powder (optional)

8 cups salt-reduced vegetable stock

4 cups water

Preheat oven to 210 degrees Celsius.

 

Line several baking trays with non-stick baking paper. Place pumpkin and carrot in lined pan. Drizzle over 2 tablespoons of oil and toss to coat. Roast for 30-35 minutes or until golden and tender.

 

Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the onion. Season with salt. Reduce heat to low. Cook, stirring often, for 20 minutes or until soft. Add garlic, mustard seeds, coriander, cumin, turmeric, cardamom and chilli powder, if desired. Cook, stirring, for 2 minutes or until aromatic and the mustard seeds start to pop.

 

Add the pumpkin, carrot, stock and water to the saucepan. Increase heat to medium. Cover and bring to the boil. Reduce heat to low. Cook, covered, for 15 minutes. Uncover. Set aside for 15 minutes to cool slightly.

 

Transfer the pumpkin mixture to the jug of a blender. Blend until smooth. Transfer the soup to a clean saucepan. Repeat with remaining pumpkin mixture.

 

Place over low heat and cook, stirring, for 4 minutes or until heated through. Ladle among serving bowls.  Serve with low fat cream or low fat natural yoghurt if you would like a creamier soup.

 

(click here for a printable version of this recipe)

Home Made KFC (Original Fried Chicken)

The secret to the famous 11 herbs and spices for the original Kentucky Fried Chicken has never actually been revealed although many claim to have and shared the ingredients that everyone has no doubt tried to identify with every mouthful of the delicious take away chicken.

I originally swore that Big Bucket in the Sky Chicken was the healthiest alternative to Kentucky Fried Chicken but after trying this recipe for one of my favourite takeaways I have that the taste of this chicken is the closest to KFC it is fantastic.

The kids and their friends were wrapped with the chicken. Ollie told me that the only difference between my version and KFC was “it’s missing the grease Mam”. He’s a very funny boy but it was so true. I thought I was eating KFC that just wasn’t greasy.

Adapting the recipe I found from About.com Home Cooking was easy to ensure that it was lower in fat.  I swapped the buttermilk for a home made version using a combination of skim milk and lemon juice.  The fact that I didn’t cook the chicken in lard or oil as suggested was one sure way to do that. I oven baked it - it was still crispy and tender. Obviously the change in cooking style takes longer but you will be amazed at the outcome.

Home Made KFC (Original Fried Chicken)

(recipe adapted from About.com Food Home Cooking)

 

Serves: 8

ProPoints Per Serve: 9

1 cup skim milk

2 tablespoons lemon juice

1 egg, beaten

1 kilogram chicken thigh fillets, skin removed and fat trimmed

1 kilogram chicken drumsticks, skin removed and fat trimmed

1 cup plain flour

1 teaspoon ground oregano

1 teaspoon chili powder

1 teaspoon dried sage

1 teaspoon dried basil

1 teaspoon dried marjoram

1 teaspoon pepper

2 teaspoons salt

2 Tablespoons paprika

1 Tablespoon onion salt

1 teaspoon garlic powder

cooking spray

Preheat oven to 200 degrees Celsius.

Pour milk into a small jug and mix in lemon juice.  Allow to stand for 10 minutes before using.

Combine the egg and milk in a large bowl. Soak the chicken pieces in the mixture.

Add the flour to a separate bowl and fold in all the herbs and spices. Roll the chicken in the seasoned flour until completely covered.

Place onto baking trays lined with baking paper.  Spray with cooking spray all over.

Cook for 20 - 30 minutes or until cooked through, turning chicken pieces over once.

(click here for a printable version of this recipe)

Char Siu and Orange Beef Ribs

Ribs are by far an indulgent food - so rich and so satisfying with meat that tender it falls of the bones and melts in your mouth.... mmmm drools!!

These Asian inspired ribs were magnificent - the delicate taste of Chinese Five Spice masked in a citrus Char Siu juice that had a hint of chilli were a feast for us on a Sunday Evening.  We are normally at the football club on Sunday evenings with awards and dinner service (both Noel and I cook dinner for approx 100 people each Sunday to raise money for the Club) so being at home mid football season is such a pleasant change.

I found this recipe in The Women's Weekly The Cooker Cookbook - a cookbook specifically for using Rice Cookers, Pressure Cookers and Slow Cookers.  I love my Slow Cooker everyone knows that and I am experimenting with both the Rice Cooker and the Pressure cooking.  I also used the large thick cut beef ribs, which are obviously meatier than the short cut but also tend to have less fat on them.

This recipe is actually one for the Pressure Cooker but I have adjusted it a little for the Slow Cooker.  I haven't cooked it in the Pressure Cooker but either way I have to say that the flavour was fantastic, the aroma that filled the house was vibrant enough to set off the taste bud sensors when opening the front door and there was an argument as to who was taking the left overs for lunch at work the next day.

  

Char Siu and Orange Beef Ribs

(recipe adapted from Women's Weekly The Cooker Cookbook)

Serves: 8

ProPoints per serve: 10

2 teaspoons five spice powder

2 kilograms beef spare ribs

cooking spray

2 cloves garlic crushed

1 fresh long chilli, chopped finely

4 cm piece fresh ginger

1/3 cup char siu sauce

¾ cup orange juice

salt

freshly ground black pepper

2 spring onions, sliced thinly

Rub five spice all over beef.

Coat a large frying pan with cooking spray over a medium heat. Cook beef in batches, until browned. Remove and place in the slow cooker dish.

Place garlic, chilli, ginger, sauce, juice and sugar in a jug and stir to combine. Pour evenly over beef ribs in the slow cooker dish. Cover and cook on low for 6 – 8 hours stirring once to ensure all ribs are coated.

Remove beef from cooker, cover and keep warm. Skim excess fat from sauce mixture. Season to taste.

Serve beef drizzled with sauce mixture and sprinkle with sliced spring onion. Partner with steamed rice (add 3 ProPoints per ½ cup) if desired

(click here for a printable version of this recipe)