Beef Goulash

This is my husband's FAVORITE meal (well, other than roast chicken). He gets really excited when I tell him I'm going to make it which totally cracks me up. Funny enough, it's a recipe from the UK version of the Weight Watcher's magazine. I happened to pick up a copy when we were getting on a train and I've made a couple of tasty things from it! This is a quick, easy, and filling recipe, perfect for cold winter nights.

I don't really modify the original recipe too much. The only real changes are made due to what I have on hand, which means the recipe calls for 'paprika' and I use 'smoked paprika'. It does give it a really nice smokey flavor. Also, the recipe called for 'two green peppers', but I always just use whatever I have at that time. This last time I used one yellow and one green pepper. I've used one red and one green in the past. I just think it looks a little more interesting when you mix it up! Also, they tell you to hollow out rolls and serve the goulash in the bread bowl. I'm way too lazy for that!

In WW land, this recipe serves 4. Often times I'll eat 1 serving and Wes eats the rest! 

Beef Goulash
1 tbsp plain flour
1 tbsp smoked paprika
450g (1lb) sirloin steak, cut into bite-sized chunks
Low fat cooking spray
1 large onion, chopped
2 bell peppers (at least one of them green), de-seeded and chopped
50ml (2fl oz) red wine
300g (10.5oz) passata (aka tomato sauce)
1 beef stock cube, dissolved in 150ml (5fl oz) hot water
4 x 60g (2oz) crusty bread rolls
1 tbsp fresh parsley, chopped (if you manage to remember it. I never do!)

1. Mix together the flour and smoked paprika with a little salt and pepper in a bowl. Add the beef and toss to coat.
2. Mist a large lidded pan with low fat spray and heat until hot. Add the beef, turning it occasionally until it is brown all over. You may need to do this in batches. Remove it from the pan and set aside. Mist the pan again and stir fry the onion and peppers until softened. Add the red wine and let it bubble up, then add the passata, stock and meat. Bring to the boil, cover and simmer for 30 minutes until the meat is tender.
3. Spoon into bowls and sprinkle with parsley if you so desire!

Serves 4
With the roll it's 5.5 WW points. Without the roll it's 3.5!

Enjoy!

Vegetarian Chili

Sorry for the lack of posts on my food blog. I haven't been too creative lately!

This recipe is adapted from my 2004 Cooking Light cookbook. I was looking for a chili recipe and this recipe was a contribution from a runner in Baltimore. It had Old Bay seasoning in it so I was intrigued! I'm always looking for new ways to use my Old Bay, other than on chips and in my shrimp salad! I had to adapt the recipe because it called for V-8 which isn't available here. I added the lentils at the last minute because I knew they would make it much more hearty and my meat-loving husband would appreciate that! If the chili is too spicy, add a bit of sugar to help calm down the heat.

Vegetarian Chili

1 tbsp olive oil
2 cloves garlic, minced
1 small onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 c courgette, chopped
4 c chopped tomatoes
11 oz tomato sauce with herbs
1 (15 oz) can kidney beans
1 (15 oz) can black beans
2 tsp Old Bay seasoning
2 tsp chili powder
3/4 c red lentils
Salt to taste

In a Dutch oven, heat the olive oil over medium-high heat. Add the garlic and onion, saute for 2 minutes stirring continuously. Add the peppers and courgette, cook for 5 minutes, stirring occasionally. Add the tomatoes, tomato sauce, beans, Old Bay and chili powder. Mix thoroughly, cover, and simmer for 30 minutes on medium-low. Add the lentils, stir, and cook for another 20 minutes.

Serves 4-6 (I'm using the leftovers to make a tamale bake)

Enjoy!

Couscous, lima bean, and tomato salad

I found this salad recipe years ago in Redbook magazine. It seriously makes my mouth water when I think about it! Since there is no mayo in the salad it's a great option for picnics. When I was in the US I made it with baby lima beans. I had a friend who used edamame beans when she tried it and it was equally delicious. Lima beans aren't available in the UK or Ireland, so here I use frozen broad beans that I've popped out of the tough outer layer. It's a bit faffy, but it does taste so much better if you do this. Use this recipe as a guideline, but don't be afraid to eyeball it and alter it to your taste, particularly with the tomatoes and the feta cheese!

Couscous, lima bean, and tomato salad

¾ tsp salt
1 c couscous
¾ c water
10 oz frozen baby lima beans, edamame beans, or broad beans
3 tbsp white wine vinegar
¼ tsp fresh ground pepper
3 tbsp olive oil
2-3 Roma tomatoes, chopped and deseeded
¼ c fresh chopped basil
2 scallions, thinly sliced (white and green parts)
½ c crumbled feta cheese

Bring the water and ½ tsp of the salt to a boil in small sauce pan; add couscous, remove from heat, cover, and let stand for 5 minutes. Fluff with a fork and transfer to a shallow dish to cool.

Cook the beans in boiling water until crisp tender, about 3 minutes, drain, plunge into cold water, drain again, set aside to cool. If using broad beans, you should peel them once they're cool enough to handle.

Whisk together vinegar, pepper and remaining salt in a large bowl; slowly whisk in olive oil. Stir in the couscous, beans, tomatoes, basil, and scallions. Sprinkle with feta cheese.

Makes 6 generous side servings.

Enjoy!

Chicken and Cashew Stir-Fry

Chinese food in America is delicious. Chinese food in the UK is disgusting. When I was in England a couple of years ago Ching-He Huang did a show on BBC2 that corresponded with her cookbook called, Chinese Food Made Easy. The stuff she cooked looked delicious and fresh!

Last year when I moved to Ireland I discovered that Chinese food here is delicious! Hooray! One of my favorite places to eat in Dublin is a Chinese restaurant on Capel Street. However, it's expensive and I'm trying to be healthy, so this weekend I decided to make something out of my book. Since I had most of the ingredients for it, I went with the chicken and cashew stir-fry. It is really easy to make and much healthier than what you get in the restaurants. Wes liked it so much we had it again a few days later. Everything goes so fast once you start cooking, so I strongly recommend that you have everything sliced and ready to go before you start to actually cook.

The online recipe is slightly different from the one in the cookbook, plus I added a few things. So, I'm just going to post my version. However, you can find the original recipe on the BBC Food website.

Chicken and Cashew Stir-Fry

For the chicken
1 egg white
1 tbsp cornflour
Dash of salt
500g (1lb 2oz) boneless, skinless chicken breast, sliced thinly
3-4 tbsp stir-fry oil (mixture of sunflower and sesame oils)

For the stir-fry
1 onion, sliced thinly
1 red pepper, deseeded and sliced into thin strips
1 yellow pepper, deseeded and sliced into thin strips
3 tbsp chicken stock
2-3 tbsp light soy sauce
2 spring onions, sliced
4 tbsp raw or roasted cashew nuts*
1 tsp Chinese 5 Spice
Salt and ground white pepper
150g Chinese-style medium egg noodles (dry, not straight to wok), to serve**

*If using raw nuts, you may choose to toast them before using them. I just toasted mine in the frying pan over low heat until they started to get slightly brown. I did this while I was chopping up all the veg and chicken. Keep an eye on them, shaking them around a bit, so they don't burn. 

**Follow the package directions to cook the noodles so they finish at the same time as the stir-fry. Mine only take two minutes, so that's how I have accounted for them in this dish. You can also use rice if you prefer.


1. For the chicken, whisk together the egg white, cornflour and salt. Make sure the cornflour is fully incorporated. Add the sliced chicken and stir around to completely coat it. 

2. Start the water boiling for the noodles. Heat wok (or large frying pan) on high heat. Add the oil. Fry the chicken until it's completely brown and crispy on all sides, about 4-5 minutes. Remove from the pan with a slotted spoon and place on a paper towel to drain.

3. Heat the oil remaining in the pan over high heat. Add the onion and stir-fry about 30 seconds. Add the peppers and stir-fry for 1-2 minutes, or until they start to soften. Add the chicken and stir-fry 1-2 minutes. Drop the noodles into the boiling water.

4. Add the stock, soy sauce and Chinese 5 Spice to the chicken stir-fry and allow it to simmer for a minute or two, ensuring the chicken is cooked through. Stir in the green onions, cashews, and cooked (and drained!) noodles. Season with the salt and ground white pepper. Stir everything together until the noodles are incorporated. Serve immediately.

Makes 3 servings or 2 if you're hungry!

Enjoy!

Broccoli and cheese stuffed chicken

This is one of our new favorite recipes, hands down! It's another one from Gina's WW Recipes and it doesn't disappoint. I've made it twice in the past two weeks which means we must really like it! It's a great way to use up leftover broccoli. It's a bit faffy with the rolling up of the chicken, but other than that, it couldn't be easier. If you go to the website you'll see her perfect little chicken parcels. Yeah, my parcels look like something out of a food horror movie! I have to say I actually used less toothpicks the second time I made these than the first. I was really concerned about all of the cheese oozing out, but Swiss cheese isn't a quick melting cheese, so the oozing wasn't too bad. Also, she says that she gets a chicken breast and cuts it into three thin cutlets. I just get one boneless chicken breast for each of us and bang it into a thin cutlet with the flat side of my meat tenderizer. I served it with steamed potatoes and salad.

The original recipe is here and I've posted it below with the changes I made accounting for two servings. You can easily double or triple it.

Broccoli and cheese stuffed chicken

2 chicken breasts, boneless and skinless, pounded thin (about 1/2 in)
2 slices Swiss cheese, the thinner the better
1 c cooked broccoli, chopped small
¾ c seasoned breadcrumbs
1 egg
splash of water
salt
toothpicks
cooking spray (if your tray isn't nonstick)

Preheat oven to 350F/175C. In a small bowl mix the egg, water, and a pinch of salt to make an egg wash. Set aside. Put the breadcrumbs in another bowl.

Place a chicken breast in between two pieces of plastic wrap. Pound it thin with a meat tenderizer, being careful not to go too thin which will case the chicken to break apart when you try to roll it. Repeat with each piece of chicken. Place a piece of cheese (actually a half slice is usually adequate) on each piece of chicken, then put a little broccoli into the middle. Roll up the chicken and secure it closed with toothpicks. Season with a little salt. Roll each chicken wrap in the egg wash and coat with breadcrumbs (this can be a little tricky with the toothpicks!). If necessary, spray your cookie sheet, place the chicken on it, and bake for about 25 minutes until the chicken is cooked through.

Is it overkill with the toothpicks!!??

Enjoy!

Roasted Ratatouille Chicken

We really like roasted vegetables and this is one of the easiest and healthiest recipes I have ever made. You can make as much as you want and omit any veg you don't like. I would definitely recommend using chicken breast with the bone in it as boneless would dry out before the veg were cooked. Use the larges roasting tin you have. I used a 9x13in dish using all of the veg the recipe called for and just two pieces of chicken and it was too small. It didn't allow for all the veg to roast and some of them were boiled in the juices. No worries though, we ate it all! I served it with steamed new potatoes and some of the La Brea garlic bread that we love.

The recipe can be found on the BBC GoodFood website here and I've typed it out for you below:

Roasted Ratatouille Chicken

1 onion, cut into chunks
2 red peppers, seeded and cut into chunks
1 courgette (zucchini), cut into chunks
1 aubergine (eggplant), cut into chunks
4 tomatoes, halved
4 tbsp olive oil, plus extra for drizzling
4 chicken breasts, skin on
Salt and pepper
Few rosemary sprigs (or a sprinkling of dried), optional

Heat oven to 200C/fan 180C. Lay all the vegetables in a large, shallow roasting tin. Sprinkle with some salt and pepper. Coat everything with olive oil and toss with your hands until everything is covered. Put the chicken skin side up, tucking them in amongst the veg. I found this better than placing it on top of the veg. Sprinkle the chicken with some salt and pepper and drizzle a little oil on top of the chicken. Roast for about 35 minutes until the vegetables are soft and the chicken is cooked.

Enjoy!

Pork and Rosemary Lasagne

For the record, I spell it 'lasagna', but the BBC prefers to spell it with an 'e' and it's their recipe that I've based this one off of, so we'll go with it. I never really thought of putting any other type of meat into a lasagna other than beef, so I was a bit wary of this recipe. It turned out delicious! It's low fat AND filling, which is the best combo! As I said, I first used the recipe in the BBC GoodFood Cookbook, but I tweaked it a bit to my own taste.

Pork and Rosemary Lasagne

1 tsp olive oil
400g/14oz lean minced pork
1 onion, finely chopped
2 celery sticks, finely chopped
1 tsp dried rosemary
150ml/¼ pint white wine
425ml/¾ pint chicken stock
2 tbsp tomato puree
400g can chopped tomatoes
1 tsp cornflour, mixed to a paste with a little cold water
450g low fat cottage cheese
Generous splash of skimmed milk
1 tsp dried parsley
½ tsp garlic powder
Salt and pepper
10 dried lasagne sheets (no pre-cooking required type)
20g freshly grated parmesan + a bit to sprinkle over the top

Heat the oil in a non-stick pan and fry the pork until brown and crumbly. Add the onion, celery, rosemary and wine. Simmer for 10 minutes, then stir in the stock, puree, and tomatoes. Season with salt and pepper to taste. Cover and simmer for 30 minutes. Stir in the cornflour paste until slightly thickened, then remove from the heat.

Preheat the oven to 170°C/350°F. Spray a 9inx13in baking dish with cooking spray. Mix together the cottage cheese, parmesan cheese, milk, parsley, garlic powder, salt, and pepper. Wet the bottom of the baking dish with a generous spoon of meat mixture. Cover with 3 lasagna sheets. Top with a third of the cheese mixture then a third of the meat sauce. Repeat the steps, so you finish with meat sauce on top. Sprinkle with parmesan cheese. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes. Allow the lasagne to sit for at least 5 minutes before you cut it.

Enjoy!

Chicken Ropa Vieja, Cilantro Lime Rice, and Southwestern Black Bean Salad

Another night of dishes from Gina's Weight Watcher's Recipes. I was just going to make the chicken and rice, but then I realized I had all the ingredients for the salad, so I just made all three. I'm a big fan of recipes where the ingredients compliment each other, allowing you to do all of the chopping in one go. Then you just throw them all together in the end. Often times I feel rushed at the last minute to have it all come together, but that wasn't the case with this meal at all.

If you're working you could cook the chicken (either in the crock pot or on the stove) the night before, refrigerate it overnight, then shred it and cook with the peppers the next evening, making it a quick workday meal. The salad can also be made ahead, just adding the avocado right before you serve.

Here are the recipes:

Chicken Ropa Vieja

3 chicken breast halves, on the bone with the skin removed
1 small onion, quartered
1 tomato, quartered
1 carrot, peeled and chopped
2 cloves of garlic, peeled

1 tbsp olive oil
1 small onion, thinly sliced
1 green pepper, deseeded and thinly sliced
1 red pepper, deseeded and thinly sliced
2 cloves of garlic, chopped
1/4 c dry white wine
1/2 c tomato sauce (it's passata if you're in the UK or Ireland)
Reserved broth*
1 tsp cumin, or more to taste (I used a heaping tablespoon)
Garlic powder (I didn't have any, so I left it out)
Salt and Pepper to taste

Place chicken, tomato, carrots, onion, and two cloves of garlic in a crock pot or large sauce pan. Cover with water. If using the crock pot, cook for 4 hours on high until the chicken is tender. If using the sauce pan, bring to a boil, then turn it down to medium allowing it to simmer for 30-40 minutes. Remove the chicken and shred it using a fork. Reserve the liquid.

In a large, lidded skillet heat the olive oil on medium heat. Add the peppers, onions and garlic and cook for 3-4 minutes. Stir in the chicken, tomato sauce, white wine, and about 3/4 c of the reserve liquid. Season with cumin, garlic powder, and salt and pepper. Cover and simmer on low for about 10 minutes, until the peppers are soft, adding more liquid and seasoning as needed. Makes 4 cups.

Makes 4 servings at 4 ww points each. 

* I didn't do this, but in hindsight I would have strained out the vegetables and used the remainder of the reserved liquid for soup. It had a delicious flavor and would have made a great chicken soup! Next time!

Cilantro Lime Rice  - Start cooking the rice when the chicken is simmering.

1 c extra long grain or basmati rice
Juice of 1/2 lime
2 c water
1 tsp salt
3 tbsp fresh, chopped cilantro
4 tsp vegetable oil

Everyone makes rice differently. My mother uses the evaporation method which is what this recipe suggests. She includes one tsp of the vegetable oil while the rice is cooking. I stink at making rice, so I prefer the 'cook in large quantities of water and drain' method. Regardless of how you make your rice, once it's finished cooking (and drained if that's how you do it), add the lime juice, cilantro, and 3 tsp vegetable oil. Stir everything together and serve.

Makes 4 servings at 4 ww points each. 

Enjoy!


Southwestern Black Bean Salad - I am a sucker for anything with avocado, but you can leave this out if you're not a fan. It would still be delicious!

1 15.5 oz can of black beans, rinsed and drained
9 oz frozen corn, thawed
1 tomato, chopped
1 small avocado, diced
1/4 c red onion, chopped (I didn't have one, so I just used a white onion)
1 scallion, chopped
Juice of 1 lime
3 tbsp extra virgin olive oil
1 tbsp cilantro
Salt and black pepper

Combine the beans, corn, tomato, onion, scallion, and cilantro. Mix in the olive oil and lime juice. Add salt and pepper to taste. Marinate in the fridge for at least 30 minutes. Stir in the avocado right before serving.

Makes 12 servings (if you eat small servings) at 2.5 ww points each.

 

Enjoy!

Garlic shrimp in coconut milk, tomatoes and cilantro

Another successful recipe from Gina's WW's Recipes! For me, the biggest success of this recipe is that I actually peeled and deveined the shrimp all on my own! The peeling bit was easy (even though pulling the heads off was disgusting), but it was the deveining that I was most uncertain about. I believe they even make specific tools to do this and all I had was my $1 Pampered Chef Quikut Paring Knife. Fortunately I have watched enough cooking shows and eaten enough shrimp that I could handle it without the special tool! It took me a little while, but the whole process was actually quite cathartic.

Preparing the shrimp was the most difficult thing about this recipe, so if you find already prepared shrimp this is a quick and easy meal. The recipe says to saute the red peppers over low heat until they're soft (about 4 minutes). If you can manage to get something to saute on low heat, then well done to you! I couldn't. So after about 10 minutes of looking at raw peppers in the pan, I jacked up the heat to get some action. I turned it back down before adding the tomatoes and coconut milk. Wes doesn't like things too spicy, so I only used about 1/4 tsp red pepper flake. It wasn't spicy at all, so next time I'll use the full amount. Also, don't be put off by the amount of garlic in this dish. It wasn't overly garlic tasting at all.

Sorry about the quality of my picture. I had forgotten to take one and Wes reminded me when I had already put the leftovers in the container for him to take to work!

Here is the direct link to the recipe and I've also typed it out for you below:

Garlic shrimp in coconut milk, tomatoes, and cilantro (coriander if you're not in the US!)

1 1/4 lb jumbo shrimp, peeled and deveined
1 tsp extra virgin olive oil
1 red bell pepper, sliced thin
4 scallions, thinly sliced, white and green parts separated
1/2 c cilantro
4 cloves garlic, minced
Salt
1/2 tsp crushed red pepper flake (to taste)
14.5 oz can of diced tomatoes
14 oz can of light coconut milk
Juice from 1/2 of lime
Steamed or boiled rice

In a medium pot, heat oil on low (again, you might want to jack this up). Add the red peppers and saute until soft (about 4 minutes). If you have turned up the heat on the skillet, turn it back down to low, let it cool off a minute, then add the whites of the scallions, 1/4 c of the cilantro, and the garlic. Cook for about 1 minute.

Add the tomatoes, coconut milk and salt to taste, cover and simmer for about 10 minutes. The sauce should start to thicken up a bit.

Add the shrimp and cook for 5 minutes. Add the lime juice.

Serve over rice, sprinkled with cilantro and the green onions.

Serves 4 and the WW points is 5.5 (not including the rice)

Enjoy!

Baked chicken with dijon and lime

I'm not sure how I found this food blog, but it's my new favorite! There are sooo many recipes on it that look delicious! I made my first recipe from the site tonight and it didn't disappoint. We both thought it was delicious. The only change I made was that I used wholegrain mustard instead of dijon because that's what I had on hand. I imagine any mustard would work except that disgusting yellow kind. Also, I didn't want leftovers which is why I cooked 5 thighs instead of the 8 the recipe calls for. I served this with sauteed courgettes (zucchini) and boiled rice.

Here is the direct link to the chicken recipe and I've typed out the recipe below:

Baked chicken with dijon and lime

8 small chicken thighs, skins removed
3 tbsp dijon mustard
1 tbsp light mayonnaise
1 garlic clove, crushed
3/4 tsp black pepper
Juice and zest from one lime
Salt
Dried Parsley

Preheat oven to 400 F (204 C). Rinse the chicken, remove the skin and fat, then pat dry. Place in a large bowl and season generously with salt. In a small bowl combine the mustard, mayo, garlic, black pepper, lime juice and zest. Mix well, then pour over chicken, tossing it to coat.

Spray a large baking pan with cooking spray. Place chicken to fit in a single layer. Sprinkle the chicken with dried parsley. Bake until cooked through, about 30-35 minutes. If you want the chicken to look more brown, place under the broiler for a few minutes (I didn't do this). Serve chicken with pan juices drizzled over the top.

Serves 4
If you're counting WW points, it's 4.25 per serving.

Enjoy!

Sausage and lentils casserole

This recipe came from Weight Watcher's Cook. I tried to find the book online, but can't find it anywhere. My housemate in England was attending WW meetings and brought this home. After we made a few things I asked her to pick one up for me too. Perhaps it's only available to people who attend meetings. The recipes in this book can be a bit hit or miss, but this one was definitely a hit! I love lentils, so I've been eyeing this recipe up for awhile. We both loved it and I will definitely be making it again. The cookbook describes it as a comfort food and I would definitely agree as it's very hearty and filling. The recipe makes 4 generous servings. If you're following WW, this recipe is 6 points. You can also make it vegetarian by using veggie sausages and stock. Then it would only be 5 points. 

I used the Marks and Spencer reduced fat sausages, but any mild sausage would work well in this recipe. I couldn't find dry Puy lentils, so I used brown which took about 45 minutes to soften. I didn't have mixed herbs, so I used herbs de provence and sprinkled in a bit of parsley.

Sausage and Lentil Casserole

Low fat cooking spray
8 low fat sausages (400g/14oz total weight)
4 shallots, sliced (or one small onion)
2 garlic cloves, sliced
150ml (5 fl oz) red wine
110g (4oz) Puy lentils
400ml (14 fl oz) beef stock
2 teaspoons dried mixed herbs
450g (1 lb) potatoes, peeled and chopped
Salt and freshly ground pepper

1. Lightly coat a large lidded pan with low fat cooking spray and heat until sizzling. Add the sausages and cook for 4-5 minutes until browned all over. Add the shallots and stir fry for 3-4 minutes, then add the garlic and cook for a further minute.
2. Add the wine and let it bubble for a minute before adding the lentils, stock and herbs. Bring to the boil, cover and simmer for 30 minutes until the lentils are soft and the sausages cooked through.
3. Meanwhile boil the potatoes for about 20 minutes or until soft. Drain the potatoes and mash them.
4. Serve the mash potatoes with the casserole.

Enjoy!

Dried apricot couscous salad

I participate in an online forum and one of the topics that you can post in is 'What's for dinner tonight?' I like this topic because sometimes when you have NO idea what to make, you can get some ideas. One day someone commented that they were making couscous. I find my couscous to be really boring, so I asked if anyone had suggestions on how to prepare it. One woman posted this recipe for a couscous salad and I decided to give it a go. DELICIOUS!!! I like that it's really easy to tweak to your tastes. I have posted here the exact recipe she gave, but I made some changes. I'm not a huge fan of mint and one cup was way too much. I only used 5 large leaves and it was perfect. I also only used one clove of garlic since it was going to be raw in the salad. We love garlic and this was plenty! You can leave it out if you don't like garlic.

I think this salad would also be delicious with dried cranberries instead of the apricots. I'm going to try that next time!

1 1/2 c water
1 1/2 c couscous
10 dried apricots, chopped
3/4 c sliced almonds, toasted
3 tbsp lemon juice
3 green onions, green parts only, chopped
1 c fresh mint, chopped
2 handfuls cilantro, chopped
2 cloves garlic, minced
2 tbsp lemon zest
1 tbsp extra virgin olive oil
salt to taste

1. Prepare the couscous by boiling the water and pouring it over the couscous, covering it with plastic wrap. All it to sit for 10-15 minutes. Uncover and fluff with a fork.

2. In a large bowl, mix together all the ingredients, then gently fold in the couscous, oil, and salt.

Enjoy!

Summer-In-Winter Chicken

A couple of weeks ago KD posted the BBC GoodFood recipe for this chicken dish on her blog. Looked tasty to me! So I decided to try it for dinner. I'm not including a picture because KD's looked MUCH better than mine. I didn't have cherry tomatoes, so I just chopped up 3 small tomatoes. I think I cooked them too long, causing them to break down too much, so the sauce got really dark. We had it with mashed potatoes and steamed broccoli. The sauce was really nice with the mash! It had good flavor and Wes really liked it, so I would definitely make it again I'll just be more careful with the tomatoes!

Here is the direct link to Summer-In-Winter Chicken.

Teriyaki Pork Stir-Fry

This is another tasty low fat recipe from Pampered Chef's It's Good For You cookbook. Once the meat is marinated this recipe is super quick to make, so it's a great workday meal. You could make the marinade in the morning, then just throw the pork into it as soon as you get home. The meat only needs to marinade for 15 minutes.

I used to follow the recipe to the letter, but one day I went to the store and they didn't have fresh snow peas, but instead had mange tout (is that the same as a snow pea?) and baby corn, so I got that instead. You know, that kind of thing. I never thought I liked those little baby corn, but well, I do. Why? Because I love all things corn. Tesco has these great stir-fry packs and I love the variety of vegetables that now go onto this stir-fry.

The original recipe calls for red pepper flake, but since the fresh pepper is included in the pack I use that now. I love this recipe with brown rice. It really does give it a nice nutty flavor, but white rice is a fine substitute. The cookbook suggests substituting chicken if you don't like pork. I have made it both ways and both are great!

Teriyaki Pork Stir-Fry

2/3 c reduced-sodium soy sauce
1/4 c packed brown sugar
1 tbsp cornstarch
2 tsp peeled, finely chopped fresh gingerroot (I use the Very Lazy stuff that comes in a jar)
2 garlic cloves, finely chopped
1/4 tsp crushed red pepper flakes, or 2 tsp chopped fresh pepper, veined and deseeded
1 lb boneless pork loin chops, cut into 1/8-in strips
2 c uncooked rice, preferably brown
1 medium red bell pepper, cut into 1/4-in strips
6 oz fresh snow peas, trimmed (or any stir-fry combo you like)
1 bunch green onions with tops, cut into 1-in pieces (about 6-8)
1 tsp sesame oil, divided
1 can (8 oz) bamboo shoots, drained

1. In a medium-sized dish, combine soy sauce, brown sugar, and cornstarch; whisk until blended. Add the chopped gingerroot, garlic, and red pepper.

2. Slice the pork into 1/8-in thick strips. Add pork to soy sauce mixture; toss to coat. Cover; refrigerate at least 15 minutes to marinate.

3. Cut the bell pepper into 1/4-in strips and cut green onions into 1-in pieces. Start cooking the rice according to package directions.

4. Heat 1/2 tsp of the oil in a large skillet or wok until hot. Remove pork from marinade using a slotted spoon; add to skillet, reserving marinade. Stir fry a few minutes or until pork is no longer pink. Remove from skillet and keep warm.

5. Heat remaining 1/2 tsp oil in same skillet. Add bell pepper, the stir fry vegetables, and green onions. Stir fry 2-3 minutes or until vegetables are crisp-tender. Return pork to skillet. Stir in reserved marinade and bamboo shoots. Bring to a boil. Cook and stir 1 minute or until sauce is thickened. Serve over rice.

Pampered Chef says this makes 6 servings, but I'd say it makes 4-5 depending on who is eating it.

Enjoy!

Sausage and Peppers Pasta

This is one of Wes' most requested dishes. I like to make it because it's hearty, low fat, easy, and there is no way to screw it up. You can adapt the recipe easily if you're feeding a lot of people or there is just two of you.

There's a similar recipe to what I make in the Pampered Chef It's Good For You cookbook. I've changed it a bit, mainly because I can't find hot Italian turkey sausage in Ireland so I had to adapt. I use Marks and Spencer's reduced fat pork sausages, but you can use any sausage you like.I used penne pasta because that's what I had on hand, but I've used rotini and farfalle. Whole wheat pasta also tastes really nice with this. Any short pasta will do!

Sausage and Peppers Pasta

400g uncooked pasta
300g reduced fat sausage (I used 5 links from the M&S pack)
1 each red, yellow, and green pepper cut into large chunks
1 medium onion cut into large chunks
2 large cloves of garlic, chopped
1 can (400g) chopped tomatoes
2 tbsp tomato paste
1 tbsp Italian seasoning
1 tbsp olive oil
1/8 tsp red pepper flake
1/4 c grated Parmesan cheese (optional)
Salt and black pepper to taste

This will make enough for 4 generous servings. 

1. Chop the garlic and vegetables and put to the side.

2. Heat a large, lidded skillet with the olive oil over medium-high heat. Either cut the sausage into 1 in. pieces or just blob them out of the casings into little 1 in. balls. That's my preferred method. I think the little meatball shapes are cute. I got about 5 blobs from each sausage. Cook the sausage until it's lightly brown on the outside.

3. Once the sausage is brown, throw in all the chopped vegetables. After this cooks for a few minutes, throw in the garlic. If you put it in too early it will burn. Actually, when I made it on this go around I almost forgot to put the garlic in, so it went in after the tomatoes. No problem. Still tasted great!

4. Add the can of tomatoes, tomato paste, Italian seasoning, red pepper flake, salt and pepper. They didn't have chopped tomatoes at the store, so I used peeled whole tomatoes. I just crushed them in my hands as I was pouring them into the pan. If you like really spicy, just add a little more red pepper flake. Stir everything together, put the lid on it, turn it down to medium (or 3 out of 6 on my stove). You'll let this cook for 20 minutes or until the peppers are soft.

5. It takes forever for my stove to heat up, so as soon as I put the lid on this, I start heating up the water to cook the pasta. If you're lucky enough to have a fast stove, wait about 10 minutes to start your water. Follow the directions on the package, but you should cook the pasta al dente since it will soak up some of the sauce. Over cooked pasta is yucky. The sauce can sit for a few minutes with the lid on, so it's better if your sauce finishes before your pasta and not the other way around.

6. Drain the pasta and pour it into the sauce. Stir together well and add the cheese if you'd like.

I serve this with garlic bread I've made using ciabatta bread, chopped garlic, olive oil, and italian seasoning.

Enjoy!

Mixed Bean Salad

The recipe I use for this tasty salad was originally for a low fat white bean crostini that I found on the internet years ago. It is delicious as crostini, but I prefer to eat it as a salad with some French bread or like tonight, we had it as a side dish with a Spanish omelette. I also mix it up a bit by using the tinned mixed beans instead of white (cannellini) beans. If you make this as a salad, you can be a bit chunkier with the red pepper and onion. If you choose to make it as crostini you will want to finely chop the veg.
BEWARE OF THE GARLIC!!! We love garlic and even I still find it can be too much at times. If your cloves are large I would recommend using one rather than two. You can always add more if you want a bit more flavor.

Italian Mixed Bean Salad
2 cans (15 oz or 440g) of mixed beans, rinsed and drained
1/2 large red bell pepper, chopped
1/3 c onion, chopped
1/3 c red wine vinegar
3 tbsp chopped fresh parsley, or 1 tbsp dried
1 tbsp olive oil
2 cloves garlic, minced
1/2 tsp dried oregano
1/4 tsp black pepper

In large bowl combine beans, bell pepper, and onion. In a small bowl whisk together vinegar, parsley, oil, garlic, oregano, and black pepper. Pour over bean mixture; toss to coat. Cover and refrigerate for 2 hours or overnight. Serve with crusty French bread.

Makes 2 dinner servings or 4 side servings.