Thai Mussels

Firstly I need to apologize for a huge gap in our food blog. I spent the whole of last week in Brisbane on a training session, which was busy and I didn't cook a thing for the whole week. The weekend just gone wasn't any quieter I must say also. We had our football club Annual General Meeting and Presentation. The last week has been a whirlwind of food not to mention alcohol. I have to say that we both fancied something easy and tasty.

Saying this I did have a kilogram of fresh mussels which I brought on a whim on Saturday so we turned our focus on them. Noel and I have only ever cooked mussels once before and then I overdid the chilli so it was decided it was Noel's turn to attempt to create a meal for us and that he did.

Flavoured with lime, chilli, garlic and ginger in a fantastic light sauce these mussels were brilliant and made a great dinner for the two of us. Saying that you could easily serve this to four or 6 as an entree.

Thai Mussels

Serves: 2

Points per serve: 3

1 kilogram fresh mussels in shells

juice of 1 1/2 limes

juice of 1/2 lemon

1 teaspoon fish sauce

1/4 cup dry white wine

1 teaspoon soy sauce

1 tablespoon brown sugar

2 teaspoons crushed garlic

2 teapsoons crushed ginger

pinch of salt

1 tablespoon olive oil

2 spring onions, finely sliced

1/2 bunch fresh coriander, roughly chopped

3 red bullet chillies, deseeded and chopped

coriander leaves for garnish

Clean and scrub mussels, disgarding any broken or open ones that do not close when tapped on the bench.

In a large jug mix together lime juice, lemon juice, fish sauce, white wine, soy sauce, brown sugar, garlic, ginger and salt. Mix well ensuring sugar is dissolved.

Heat oil in a large wok or frying pan that has a lid. Carefully pour in sauce mixture, add spring onions, coriander and chillies. Mix well and bring to a boil.

Add mussels to the wok and toss until coated. Reduce heat to medium, cover with a lid and allow to steam for approximately 5 minutes. Remove from heat and toss through the sauce.

Place in a large serving bowl, garnish with coriander and serve immediately.

(click here for a printable version of this recipe)

Beef and Spinach Rissoles with Tomato and Corn Relish

We haven't had these for so long... I must admit when I came accross this recipe while we were living in Sydney we did have them over and over again so it became a bit of overkill on the dish. Needless to say when I suggested having these Noel got a little excited exclaiming "we haven't had those for years!!"

The rissoles themselves are very easy to make and besides having my favourite ingredient, spinach, the use of cajun seasoning gives them a little kick but this is complemented by the sweet tomato and corn relish, which is also not complicated to make.

Overall the whole meal takes less than an hour to make and I served with mashed potato and steamed vegetables to make a complete meal but in summer a nice green salad and even some crunchy rolls would go down a treat.

Beef and Spinach Rissoles with Tomato and Corn Relish

(recipe adapted from WW Recipe Collection 2001)

Serves: 4

Points per serve: 5.5

For the beef and spinach rissoles:

250 grams baby spinach leaves

500 grams extra lean beef mince

1 small brown onion, finely chopped

1 teaspoon crushed garlic

1 tablespoon cajun seasoning

cooking spray

For the tomato and corn relish:

2 teaspoons olive oil

1 small brown onion, finely chopped

1 x 420 gram can diced tomatoes

100 grams frozen corn kernals, defrosted

2 tablespoons brown sugar

1/4 cup white vinegar

Microwave the spinach until just wilted. Drain and allow to cool slightly. Squeeze the extra liquid from the spinach and chop roughly.

In a large bowl combine the spinach, mince, onion, garlic and cajun season. Mix well and form into 12 rissoles. Place on a plate and refrigerate for 30 minutes.

Meanwhile start the relish. Heat the oil in a small pan on medium heat and cook the onion until soft. Add the tomatoes, corn, sugar and vinegar. Cook, stirring, over low heat until sugar dissolves.

Bring to the boil and then simmer uncovered for 25 minutes or until relish thickens. Keep warm.

Coat a large frying pan with cooking spray and cook the rissoles until browned on both sides and cooked through. Serve with relish.

(click here for a printable version of this recipe)

Sweet Chilli and Hoisin Pork Stir Fry

We have been so busy of late with football club finals, socialising and then me with my work which has had me trapsing all over country Victoria this last two weeks that I am not only not spending any time in the kitchen but I am exhausted. So something quick, easy and tasty was my request last night for dinner and when I came accross this recipe on Taste.com.au (a site I often busy for inspiration) I knew that was what we were having for dinner.

While we often have pork stir fries I normally use precut pork strips and normally find the pork slightly tough and on the dry side. Instead I used pork fillet and could not believe the difference. The pork fillet was tender and juicy - I will be using pork fillet from now on also.

With the addition of some extra vegetables to bulk it up due to me having a vegetable craving I have to say that I was really pleased with the result and everyone loved it !!

Sweet Chilli and Hoisin Pork Stirfry
(recipe adapted from Taste.com.au)

Serves: 6
Points per serve: 5

1 x 440 gram pkt hokkien noodles
1/4 cup hoisin sauce
1 1/2 tablespoons sweet chilli sauce
1 1/2 tablespoons water
cooking spray
400 grams pork fillet, visible fat removed and thinly sliced
1 brown onion, halved, thinly sliced
1 garlic clove, crushed
1 carrot, peeled and cut into thin matchsticks
1/2 red capsicum, cut into thin matchsticks
200g snow peas, trimmed, halved diagonally
250 grams bean sprouts
fresh coriander, chopped to garnish
1 long fresh red chilli (optional), halved, thinly sliced

Prepare the noodles following packet directions. Combine the hoisin sauce, sweet chilli sauce and water in a small jug.

Heat a wok or large frying pan over high heat. Cover with cooking spray and heat until just smoking. Add half the pork and stir-fry for 1-2 minutes or until browned. Transfer to a bowl. Repeat with the remaining pork, reheating and spraying the wok between batches.

Respray the wok. Add the onion and garlic, and stir-fry for 2 minutes or until the onion starts to soften. Add the carrots and capsicum, stir fry for 3 minutes or until carrots have softened slightly. Add the snow peas and bean sprouts, and stir-fry for 2 minutes. Stir in the hoisin sauce mixture, pork and noodles. Stir-fry for 3 minutes or until the vegetables are tender and the noodles are heated through.

Served garnished with coriander and sprinkle with the chilli, if desired, to serve.

(click here for a printable version of this recipe)

Teriyaki Steak with Onion Rings

I needed a quick dinner for tonight as I worked back late and this quick marinade for steak was the simple answer. The steak only needs to marinade for a little as 15 minutes for the flavour to be absorbed into the meat but you can marinate for longer. I used rump steak but any cut of steak would work well with this recipe.

Not only is this a simple marinade but it is very flavoursome and I am sure will go down a treat with everyone as it does in our house.

Teriyaki Steak with Onion Rings

(recipe adapted from The Backyard Barbecue Cookbook)

Serves: 4

Points per serve: 5

1/4 cup dry sherry

1/4 cup soy sauce

1 teaspoon crushed garlic

1 teaspoon grated ginger

freshly ground black pepper

4 x 200g rump steaks, all visible fat trimmed

cooking spray

2 teaspoons oil

2 large brown onions, sliced into rings

In a large bowl combine sherry, soy sauce, garlic and ginger. Season with freshly ground black pepper and mix well. Add steaks ensuring they are completely covered by the marinade. Allow to stand for at least 15 minutes.

Preheat a barbeque flat plate or large frying pan and heat oil. Cook onion over medium heat until golden, sprinkle with 1 - 2 tablespoons of the marinade and continue to cook until caramelised, approximately 5 minutes. Remove and keep warm.

Clean and respray the flat plate or frying pan and cook beef on high heat for 5 minutes on one side and 3 minutes on the other side or to desired liking. Serve meat with onion rings.

(click here for a printable version of this recipe)

Creamy Curried Broccoli Soup

Tonight we had some family over for dinner - it's probably the last time they will see mam before she goes back to Brisbane next week.

Mam and I had tried to get an entree/starter for this evening that both adults and kids would eat, that wouldn't find me in the kitchen all night instead of being sociable. Mam suggested a soup - brilliant I thought. It did get me thinking though that I never think about having a soup as an entree I always seem to lean towards finger food style starters. The next big question - what flavour?

Due to my ever growing collection of cookbooks and the fact mam has been reading them she said to me "I have read a broccoli one recently that sounds nice".... so she opened it to the page of the recipe and bingo that's the one we decided on. I think that's the only time we have agreed together quickly even Noel said "sounds good!"

I must say this was a very easy soup to make although at the beginning of the process with curry coloured stock and big florets of broccoli it does look quite interesting. But after a bout in the food processor it became a thick and creamy looking pale green speckled soup and there wasn't any cream added.

Served with a swirl of cream it went down a treat tonight.

Creamy Curried Broccoli Soup
(recipe adapted from WW Cook Fast)

Serves: 4
Points per serve: 1

2 teaspoons olive oil
1 brown onion, finely chopped
3 teaspoons curry powder
4 cups vegetable stock (made with stock powder)
1 large potato, peeled and diced
500 grams broccoli, coarsely chopped
2 tablespoons light thickened cream
1 shallot, green only, finely sliced for garnish

Heat the oil in a large saucepan over a medium heat. Add the onion and cook, stirring, for 3 to 5 minutes or until softened. Add the curry powder and cook, stirring, for 30 seconds or until fragrant.

Add the stock and potato. Bring to the boil. Reduce heat, cover and simmer for 10 minutes. Add the broccoli and cook for 6 to 7 minutes or until vegetables are tender.

Using a stick blender or food processor, puree the soup until smooth. Return soup to the pan and stir over a low heat until heated through. Serve soup into bowls and swirl each bowl with 2 teapsoons of the cream. Sprinkle with spring onion, if using.

(click here for a printable version of this recipe)

Mushy Peas

Ok I am going to introduce you to a family favourite not only in our house but to all off our family - both sides! When I say both sides I mean Noel's side and my side. Both coming from British backgrounds - Noel English and me Welsh we have both grown up eating Mushy Peas.

Unfortunately like most foods everyone cooks recipes differently and that was the case when both families get together. One mother cooks them one way and the other a different way. I have had to come to a happy compromise and it cook them somewhat middle of the road when it comes to both individual cooking styles because as you can imagine they are both right!!

I will say however the Welsh have an ironic name for this staple side dish - "Fluffing Peas". To many they do have an adverse reaction the day after eating but even that doesn't put some of us die hard Mushy Pea lovers from eating them.

Mushy Peas

Serves: 12 as a side dish
Points per serve: 2

500 grams blue peas
2 teaspoons bicarbonate of soda
1 teaspoon salt
1 teapsoon sugar
ground white pepper to taste

Soak peas overnight in a large bowl of cold water and 1 teaspoon bicarbonate of soda.

Drain and rinse thoroughly.

Place peas in a large saucepan with remaining bicarbonate of soda, salt and sugar. Fill saucepan with water enough to cover the peas by approximately 2 cms.

Bring to the boil and then reduce heat to the lowest possible. Allow peas to cook slowly for 1 to 1 1/2 hours, skimming pea skins as they rise to the top.

Once cooked, drain over a large bowl. Once drained, return to saucepan. Add enough juices for the texture of the peas you desire. Season with white pepper to taste.

(click here for a printable version of this recipe)

Beef Stroganoff with Fettucine

Something quick and easy on the menu tonight as we went visiting Vicky and the boys while Sean is away and to be honest it's the first chance that we have had to go with us being so busy. Plus I wanted something that we would all enjoy on what has been a wet and cold day.

Beef Stroganoff or Beef Stroganov is a dish of beef peices served in a paprika flavoured sauce with sour cream. The dish itself originates from Russia but over time and due to it's popularity there is now many variations to the recipe. The first known recipe, dated 1861, used beef cubes, mustard and stock topped with sour cream but there is not mention of onions or mushrooms. Since then onions and mushrooms have been added, along with the use of tomato paste and paprika.

Some versions have a creamy white sauce whereas others, more commonly known, are that of a thick reddish sauce. The sour cream can be served on the side or mixed into the sauce to give it a creamier appearance. I prefer to stir the sour cream through my sauce prior to dishing up. But as this dish is a low fat version I decided to use evaporated skim milk instead mixed with a little cornflour and the result.... super delish!!

Of course tonight was the only night I didn't have fettucine in the house so I used spirals. LOL But served with warm pasta its a perfect week night meal but is also nice with mashed potatoes.

Beef Stroganoff with Fettucine

Serves: 4

Points per serve: 7

250 grams fettuccine or pasta of your choice
500 grams rump steak, cut into strips
2 teaspoons ground paprika
cooking spray
1 medium onion, thinly sliced
2 cloves garlic, crushed
400 grams mushroom, sliced
3/4 cup chicken stock
1/4 cup tomato paste
1 tablespoon worcestershire sauce
1/2 cup extra light sour cream
2 tablespoons fresh parsley, chopped

Cook pasta in a large saucepan of boiling salted water, following packet instructions of until tender. Drain and keep warm.

Combine beef with paprika in a medium bowl.

Heat a large non-stick frying pan over medium-high heat and coat with cooking spray. Add half the beef and cook for 2 minutes. Transfer to a bowl. Repeat with remaining beef.

Add onion and garlic and cook for about 2 minutes. Add mushrooms and cook, stirring, for about 2 minutes.

Return beef to pan along with stock, tomato paste and sauce. Simmer uncovered for 5 minutes.

Stir sour cream through beef mixture. Place pasta into serving bowls. Spoon over beef and sprinkle with parsley.

(click here for a printable version of this recipe)

Devilled Sausages

Sometimes the simple meals are always the best and I have to say when I am stuck for something to make quickly that I know we will all enjoy there is no going past Devilled Sausages.

Although the name of this dish somewhat suggests chilli or heat there is neither. In fact the sauce has a tang that is slightly sweet but very enjoyable. For those wanting a little heat/spice you can add chilli sauce to the mixture.

I also have to say that this easy recipe is so much nicer than any packet mix available. Once you have this you will not use the packet mix again.

Served with mashed potatoes and steamed vegetables this makes a wonderful winter warmer and a quick weeknight dinner.

Devilled Sausages

Serves: 6

Points per serve: 6

600 grams pork chippolatas or sausages

cooking spray

1 clove garlic, crushed

2 onions, thinly sliced

1 large apple, peeled and thinly sliced

1 x 400 gram can diced tomatoes

1/4 cup tomato ketchup or sauce

1/4 cup barbecue sauce

2 tablespoons brown sugar

2 tablespoons malt vinegar

Preheat oven to 180 degrees Celsius.

Coat a frying pan with cooking spray and fry sausages until browned and just cooked. Remove from pan and place in a casserole dish. (If using sausages cut each sausage into pieces).

Respray the same frying pan with cooking spray and add garlic, onions and apples. Fry for 3 to 5 minutes on medium heat or until onions have softened. Add to the sausages in the casserole dish.
Mix together the remaining ingredients and pour over the sausage and onion mixture.

Cover and cook for 25 to 30 minutes.

(click here for a printable version of this recipe)

Apricot and Cardamom Coconut Slice

Baking is something that I enjoy doing but to be honest don't do enough of it. I think it's partly due to me not being a sweet tooth and in the past with working 6 days a week I really haven't had time.

Now I have stopped working Saturday's I am finding more time to do things including baking. So today, after football had finished we came home and while the kids were playing I whipped up a cake that I had seen in this month's Weight Watchers Magazine.

Not only did the name of the slice intrigue me but so did the ingredients. I have used yoghurt in a cake mix before but cardamom was something that I have only used in a savoury dish.

This cake was not only moist but quite creamy in flavour and I really enjoyed the touch of spice that the cardamom left.

Apricot and Cardamom Coconut Slice

(recipe sourced from Weight Watchers Magazine August 2010)

Serves: 16
Points per serve: 3 1/2

cooking spray

1 1/2 cups caster sugar

110 grams reduced fat butter

2 x 200 gram tubs Neslte Diet Apricot yoghurt (reduced fat)

1 1/2 cups self raising flour

1/2 teaspoon ground cardamom

1 x 400 gram can Weight Watchers Halved Apricots, drained, coarsely chopped

1/4 cup rolled oats

1/4 cup shredded coconut

2 tablespoons brown sugar

Preheat oven to 180 degrees Celsius.

Lightly spray and line a 20 cm square slice tin with cooking spray and line with baking paper.

Beat sugar and butter in a large bowl with an electric mixer for 3 minutes or until creamy. Add eggs one at a time, beating well between each addition. Stir in apricot yoghurt until well combined. Fold in the flour and cardamom.

Spoon into prepared tin and smooth top. Arrange apricots evenly over top. Combine rolled oats, coconut and sugar in a small bowl. Sprinkle dry ingredients over apricots.

Bake for 30 - 35 minutes or until golden brown and cooked when tested with a skewer. Remove slice from oven and stand for 5 minutes before turning out. Cut into 16 squares.

(click here for a printable version of this recipe)

Mojito

I fancied something different to drink... something alcoholic of course and was very excited when I saw this cocktail over at My Tasty Treasures. I just knew that I had to try it ~ thanks Donna.

While I must say it was delicious and would be very refreshing on a hot summers day there is no way that you could drink too many of them..... but we will see how I go.. wink wink!!

Mojito

Serves: 4

Points per serve: 3

ice

1/2 cup caster sugar

1/2 bunch fresh mint leaves

1 cup Bacardi Rum

3 cups soda water

juice of 1 lime

lime slices

Place ice, caster sugar and mint leaves in a jug or pitcher. Mix around to bruise the leaves and also to start disolving the sugar.

Add rum and soda water. Mix well to dissolve the remaining sugar.

Add lime slices and serve.

(click here for a printable version of this recipe)

Mexican Chicken in Tortilla Baskets

I am actually embarrassed by how busy I have been of late and how long it's been since I posted any our meals.. trust me we have been cooking but admittedly our meals have been recipes that have either been posted before or frozen meals (normally left overs). Also I have been really busy with work and have been travelling quite a bit... crossing fingers I can get the balance right between work and blogging so I can keep sharing with you all.

Saying this, tonight I have a committee meeting with the Junior Football Club (so yes I am still a little busy) and needed to cook something no only tasty but quick and easy as I wanted to eat dinner sitting down as a family before attending the meeting. This recipe certainly met all that criteria - tasty, quick and easy.

With the family having a soft spot for Mexican dishes I knew we would all enjoy this meal and serving it in a tortilla basket made it seem more authentic and was definitely different. It wasn't overly spicy and more chilli can be used for the chilli lovers.

Making the tortilla basket was very easy. Choose an ovenproof bowl dependent on how you want your baskets to look - there is no real rule here. I used Mission reduced fat tortillas but I know there are several on the market.

Mexican Chicken in Tortilla Baskets

(recipe adapted from Symply To Good To Be True # 3)

Serves: 4

Points per serve: 6

4 reduced fat tortillas

cooking spray

500 grams chicken breast, all visible fat removed

1 teaspoon crushed garlic

1 brown onion, diced

1 red capsicum, largely diced

1 green capsicum, largely diced

2 teaspoons ground cumin

2 teaspoons paprika

2 teaspoons oregano

1/4 teaspoon chilli powder

2 teaspoons chicken stock powder

1 x 410 gram can diced tomatoes

1 x 450 gram can refried beans

fresh coriander leaves or finely sliced spring onion, for garnish

Preheat oven to 180 degrees Celsius.

Coat a ovenproof bowl with cooking spray and press the tortilla into the bowl. Coat the tortilla basket with cooking spray and bake in the oven for 10 minutes. Remove from oven and leave in bowl to cool.

Dice the chicken.

Coat a large frying pan with cooking spray and cook the chicken and garlic for 4 minutes, add onion and capsicum and cook for 2 minutes. Add the cumin, paprika, oregano, chilli powder and stock powder. Cook for 1 - 2 minutes or until fragrant. Add the tomatoes and refried beans and mix well. Bring to the boil, reduce heat and allow to simmer for 3 - 5 minutes ensuring that the chicken is cooked through. If mixture starts to thicken add a little water to thin, if desired.

Serve in the tortilla baskets and garnish with coriander or spring onions.

Note: If you do not wish to serve with the tortilla basket the points for the chicken dish would be 4 points per serve.

(click here for a printable version of this recipe)

Mediterranean Lamb Pizza

It's been a while since we had home made pizzas and even though we love making our own to suit our flavours as I really wanted to make something different. It is really funny how the minute one of us suggest pizzas for dinner I start trying to remember different combinations of flavours/styles that I have seen on menus, in magazines, cookbooks etc.

I really enjoy a clean tasting pizza where you can taste the individual flavours. This one perfectly fit the bill from the basil pesto base to the smooth creamy ricotta. I was really happy with the outcome and will definitely be cooking this again.

Mediterranean Lamb Pizza

Serves: 4
Points per serve:5

cooking spray
1 large red capsicum, quartered, deseeded
150 grams lean lamb strips
1 large lebanese bread (100g)
1 tablespoon basil pesto
30 grams low fat grated mozzarella
1 large zucchini, peeled into thin ribbons
1/2 red onion, sliced
80 grams low-fat ricotta, crumbled
1 tablespoon toasted pine nuts
Fresh basil leaves, to serve

Preheat oven to 200°C. Preheat grill on high. Spray a large baking tray with cooking spray to lightly grease. Place the capsicum, skin-side up, on the prepared tray. Cook under grill for 5 minutes or until charred and blistered. Transfer the capsicum to a sealable plastic bag and set aside for 5 minutes (this helps lift the skin). Peel the skin from the capsicum and cut the flesh into thin strips.

Meanwhile, spray a frying pan lightly with olive oil spray. Heat over high heat. Season the lamb with salt and pepper. Add to the pan and cook for 2-3 minutes for medium or until browned. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest.

Spread the bread with pesto. Sprinkle with the cheese. Top with the zucchini, capsicum, lamb, onion and ricotta.

Place the pizza on a pizza tray that has been sprayed with cooking spray. Bake in oven for 10 minutes or until the cheese melts and the base is crisp. Sprinkle with pine nuts and basil leaves to serve.

(click here for a printable version of this recipe)

Sweet Chilli Chicken Pasta

This is a really old recipe, one that I had almost forgotten until someone asked about the recipe. Of course, this jogged my memory about how hubby and I used to love this and then I thought I was about time that I made it again.

I have to admit though that this recipe is somewhat intriguing with the asian flavours of sweet chilli sauce combined with pasta but it's worth trying. Dependent on the heat level you like and the sweet chilli sauce you have on hand you may need to adjust the amount that you use. I have an asian brand that has a little more heat than the Australian version so you may need to cut down the quantity to 2 tablespoons.

Saying all this, I am sure you will enjoy this easy and quick meal - it pleases everyone in our house. The only thing hard about it is deciding whether to have freshly grated parmesan cheese with it or not (by the way I didn't!)

Sweet Chilli Chicken Pasta

(recipe from WW 123 Cookbook)

Serves: 4

Points per serve: 6.5

240 grams pasta of your choice
480 gram chicken breast fillet, thinly sliced
1 tablespoon olive oil
½ red capsicum, chopped

1 brown onion, sliced
1 teaspoon minced garlic
1x 425 gram can diced tomatoes
½ cup white wine
3 tablespoons sweet chilli sauce
1 tablespoon fresh basil, chopped
freshly ground black pepper

Add pasta to a large pan of boiling water, boil rapidly, undercover, 10 to 15 minutes or until pasta is al dente. Drain and set aside.

Heat a frypan, coat with cooking spray and cook chicken in oil until golden brown and tender. Remove from pan and set aside.

Sauté capsicum, onion and garlic in the pan for 1 to 2 minutes or until onions is tender.

Stir in the tomatoes, white wine, chilli sauce, basil and black pepper to taste. Simmer for 10 minutes, add the chicken and pasta and heat through.


(click here for a printable version of this recipe)

Pork Stuffed Capsicums

Winter is definitely the time for cooking comfort food and these fit nicely into that category. Not only are these easy to make but they are jam packed with vegetables and are bursting with flavour. We cook these quite often and are brilliant for a mid week dinner.

The pork mixture could also be used in various other vegetables and you could even add some chilli's if you wanted to spice it up a little. These meat filled parcels are a meal in themselves as they are very filling and they a great way to get the kids to eat their vegetables - not that I have ever had any problems with that as my two eat all vegetables!!

Pork Stuffed Capsicums

Serves: 8
Points per serve: 4.5

cooking spray
500 grams lean pork mince
1 onion, diced
1 teaspoon crushed garlic
1 carrot, grated
1 zucchini, grated
100 grams button mushrooms, finely chopped
¼ cup fresh parsley, finely chopped
1 teaspoon dried basil

1 teaspoon sweet paprika
2 400 gram tins diced tomatoes
salt
freshly ground black pepper
2 slices multigrain bread, made into fine crumbs
8 small capsicums
200 grams grated low fat tasty cheese
2 cups tomato juice
1 cup water
1 teaspoon dried oregano
1 teaspoon sugar

Preheat oven to 180 degrees Celsius.

Coat a large frying pan with cooking spray, add pork and cook over a medium heat until pork is browned, breaking up with a wooden spoon. Add onion and garlic and continue to cook for 5 minutes or until onion has softened. Add carrot, zucchini, mushrooms, parsley, basil, paprika and tomatoes. Cook for a further 5 minutes. Season to taste with salt and pepper. Remove from heat and add the breadcrumbs, mixing well.

Carefully remove the top of each capsicum and using a spoon remove the seeds and membrane. Spoon mince mixture evenly into capsicums.

Stand the capsicums in a large casserole dish. Top each one with cheese.

Combine the tomato juice, water, oregano and sugar in a large jug. Mix well. Pour around the base of the capsicums.

Place in oven and cook for 50 minutes or until capsicums have softened and the cheese is bubbling.

(click here for a printable version of this recipe)

Venison and Bacon Casserole

For months now I have been fancying venison. I have grown up eating different foods and one I always remember and looked forward to was venison especially a roast. My mam used to marinate her venison piece overnight, wrap it in bacon and roast it until tender but not overcooked. I also enjoyed eating vension while traveling overseas in both Sweden and Canada. Needless to say it would rank high on the list of my favourite meats.

I was very excited when I finally managed to get my hands on some venison, buying it in Springvale but have to be honest and say was dissapointed when I defrosted it to find it was diced. My longing for a venison roast went out the window and now I needed to come up with a recipe that used diced venison. Basing my thoughts along what I had eaten in the past, especially with it being marinaded in blackcurrant syrup we came up with the following.

Once marinaded I put everything in the slow cooker and let it work it's magic. And it did. To my surprise it was delicious and the kids thought it was brilliant also. The richness of the venison coupled with the slight sweetness from the berries and the bacon infusion made this dish rustic and a "comfort food" dish especially as we served it with creamy mashed potato.

The children had no problems with the fact that they were eating deer meat (secretly I knew they wouldn't as they eat nearly everything we give them anyway) in fact Alex did most of the preparation cooking. Both have said that they would like to try venison roasted - so the search for a roasting joint continues!!

Venison and Bacon Casserole

Serves: 8
Points per serve: 7

1 cup hearty red wine
1/2 cup blackcurrant syrup (I used Ribena)
2 fresh bay leaves
2 tablespoons lingonberry jam
1 teaspoon freshly ground black pepper
3 pieces orange peel
1 kilogram venison shoulder, diced
2 tablespoons flour
1 tablespoon olive oil
175 grams 97% fat free short cut bacon, chopped
1 large onion, chopped
4 carrots, thickly sliced
1 stick celery, chopped
1 clove garlic, sliced
1 cup water
salt
freshly ground black pepper

In a large dish mix together the red wine, blackcurrant syrup, lingonberry jam, bay leaves, pepper and orange peel. Add the venison and allow to marinade overnight.

Drain the venison and reserve the marinade. Pat the pieces of venison dry and dust lightly in flour.

Heat a frying pan, add half the olive oil and brown the meat all over in batches. Place in slow cooker bowl. Spray the same frying pan with cooking spray add the the bacon and onion. Cook until golden brown and the onions have softened. Add to the cooked venison in the slow cooker. Once again spray the frying pan and add the carrots, celery and garlic and cook a few more minutes before adding the to venison and bacon mixtures. Add the reserved marinade. Season with salt and pepper, add water and cover with a lid.

Cook on low heat setting for 8 hours, stirring occasionally.

(click here for a printable version of this recipe)

Chicken Pizziola

This is a recipe I knew would be a hit with the family.

A dish along the lines of the Chicken Parmagiana, Acapulco Chicken and Taco Chicken Bake which our all favourites in our house. There is obviously something about chicken topped with tomato sauce and cheese along with other things that entices everyone.

Chicken Pizziola

(Recipe adapted from Symply To Good To Be True # 1)

Serves: 4

Points per serve: 6.5

4 x 140 gram chicken fillets, skin and all visible fat removed

60 grams 97% fat free lean ham, diced

1 cup button mushrooms, thinly sliced

1/2 red capsicum, thinly sliced

4 spring onions, thinly sliced

2 tomatoes, diced

1 teaspoon crushed garlic

1/2 teapsoon dried basil

cooking spray

4 tablespoons tomato paste

160 grams reduced fat grated tasty cheese

Preheat oven to 180 degrees Celsius.

Flatten chicken breast with meat mallet.

In a bowl combine ham, mushrooms, capsicum, tomatoes, garlic and basil, mix well until combined.

Spray a baking tray with cooking spray and place raw chicken fillets on to it. Spread each fillet with 1 tablespoon of tomato paste. Place 1/4 of the pizza topping evenly over each fillet. Then sprinkle with 1/4 cup of cheese on each fillet.

Bake for 30 - 40 minutes or until chicken is cooked and topping is golden brown.

(click here for a printable version of this recipe)

Old Fashioned Chicken and Corn Pot Pies

Nothing beats an old fashioned pot pie and when the filling is creamy chicken and corn I think it brings out the kid in us all...... especially on Sunday night when we had spent the day freezing cold at the football, dodging rain showers and trying to get warm from the few rays of sun peeking through the clouds.

I remember my mam always making pot pies (and family sized ones). She would make really yummy and interesting fillings, topping them off with homemade pastry and serving them with pride. Oh I wish I was a kid again.......

As you have probably guessed due to my erratic posting of late we are still flat out being over social flutterbies that I am trying to catch up on posting some recipes as I don't want you to think I have given up on sharing recipes with you all - needless to say I cheated and used frozen pastry sheets!! But the result was delish... ask the others!!

Old Fashioned Chicken and Corn Pot Pies
(recipe adapted from WW Heavenly d'Lites Cookbook)

Serves: 6
Points per serve: 6

4 small chicken breast fillets, skin and visible fat removed
500 ml water
1/2 cup dry white wine
2 teaspoons chicken stock powder
1 teaspoon garlic
freshly ground black pepper
cooking spray
2 medium carrots, diced
1 cup frozen peas
1 teaspoon olive oil
1 brown onion, diced
200 grams button mushrooms, sliced
3 tablespoons plain flour
1 cup skim milk
440 gram can corn kernels, drained
2 teaspoons dried sage
1 1/2 sheets Pampas Reduced Fat Puff Pastry
1 tablespoon sesame seeds, if desired

Place chicken fillets, water, wine, stock powder, garlic and freshly ground black pepper in a medium saucepan. Bring to the boil, reduce heat and cook gently uncovered fot 15 minutes. Remove chicken from the saucepan to allow to cool, reserve the liquid stock. When chicken is cool, chop roughly.

Preheat oven to 180 degrees Celsius.

Coat 6 1 cup ramekins with cooking spray.

Microwave the carrots and peas for 2 - 3 minutes or until slightly tender. Drain.

Heat the oil in a large frying pan over a medium heat. Add the onions and cook for 3 - 4 minutes or until soft. Stir in the flour, cook over a gentle heat for 2 minutes. Remove pan from heat and stir in the milk and the reserved stock. Return to the heat and cook stirring until the mixture boils and starts to thicken. Add the carrots, peas, mushrooms, sage, chicken and corn. Mix well and simmer for a further 5 minutes.

Pour equal amounts of the filling in each ramekin. Cut pastry sheets into 6 squares and place over the pie, pressing edges firmly to seal. Lightly coat with cooking spray and sprinkle with sesame seeds if desired.

Bake for 15 - 20 minutes until pastry is crisp and golden.

(Click here for a printable version of this recipe)

Garlic and Coriander Prawns

The second part of our Asian Tasting Feast was prepared by Alex. Unlike Oliver, Alex doesn't like scallops but LOVES prawns!! And she definitely loves Garlic Prawns. So as a twist she decided to add coriander, which I have say to say made them delicious.

This dish was really easy to prepare and cook so making it an excellent entrée for any meal, not just an asian feast. Alex decided to serve these in little bowls with 3 prawns in each. I guess she didn't want anyone to miss out as they were very yummy!!

Garlic and Coriander Prawns

Serves: 4

Points per serve: 1.5

12 large green prawns, shelled but tails intact

1 tablespoon olive oil

1/4 cup dry white wine

2 teaspoons crushed garlic

3 tablespoons roughly chopped fresh corinader

salt

freshly ground black pepper

Rinse and dry prawns. In a large bowl place all ingredients, mix well, cover and allow to marinade for at least 30 minutes for flavours to develop.

Heat a frying pan over high heat and add the prawn mixture. Stirfry prawns for 3 - 4 minutes or until pink in colour and liquid has reduced slightly.

Serve immediately.

(Click here for a printable version of this recipe)

Dim Sum Scallops

Saturday night we decided to have an Asian inspired feast, with tasting plates of several dishes. The idea behind this wasn't because we all enjoy asian food but was to get all four of us involved and cooking allowing us to share and spend good quality family time together. Something that we have been missing recently in our busy lifestyle at the moment.

Oliver loves scallops although he's not big on most other seafood or fish. With this in mind he took on the challenge of cooking the scallop dish. This was quite an easy dish to cook but it was great to see him in the kitchen again.

The original recipe calls for scallops in their shells but I had frozen scallops and shells which I had kept from a previous time and these worked just as well.

Dim Sum Scallops
(recipe adapted from Essential Fingerfood Cookbook)

Serves: 4
Points per serve: 1

12 scallops in shell
2 tablespoons teriyaki sauce
1 tablespoon dry sherry
2 spring onions, finely chopped
2 teaspoons lemon or lime juice
2 teaspoons oyster sauce
1/2 teaspoon sesame oil
1 clove garlic, crushed
1/2 teaspoon grated fresh ginger
fresh coriander to garnish

Preheat the oven to 180 deg Celsius.

Place the scallops, in shells, on an oven tray.

Combine the teriyaki sauce, sherry, spring onions, juice, oyster sauce, sesame oil, garlic and ginger in a bowl; stir to combine. Drizzle 2 tablespoons of marinade over each scallop.

Bake the scallops for 5-10 minutes or until tender and white.

Note: These can be cooked under a preheated hot grill for 5 minutes instead.

(Click here for a printable version of this recipe)

Pork Cutlets with Apple Glaze

This looked like a very easy recipe to make, and I wasn't wrong in my thinking. So simple and a wonderful mid week dinner that had a wonderful sweet but not sickly glaze on the pork which didn't require any additional condiments.

A winner in our house, devoured by the kids and on the table in 30 minutes - who's complaining... not me!

Pork Cutlets with Apple Glaze

(Recipe adapted from Symply To Good To Be True Book #4)

Serves: 4

Points per serve: 6

4 Pork Cutlets (200g each) all visible fat removed

2 green apples

cooking spray

1/3 cup brown sugar

1/4 cup brandy

1/2 cup apple sauce (in jar)

1 teaspoon cornflour

1 tablespoon water

Peel and core apples, cut in half and slice.

Coat a large non-stick frying pan with cooking spray, add sugar and apple. Allow apple to brown with sugar, cooking on both sides. Once cooked removed from pan to a small bowl, cover with foil and set aside.

Recoat the same frying pan with cooking spray and over a high heat cook pork cutlets for 3 to 5 minutes each side turning once during cooking. Remove to a large plate and cover with foil.

Pour brandy into frying pan and cook for 30 seconds, scrapping the pan base. Add apple sauce and stir well. Combine cornflour with water and add to pan, stirring continuously. Bring to the boil, reduce heat and simmer for 2 minutes. Return pork cutlets to the pan and heat through.

Serve pork cutlets with apples and drizzled with sauce.

(click here for a printable version of this recipe)