Thursday, August 28, 2014

Tuesday, July 15, 2014

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
1/2 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.
 
 

Wednesday, July 9, 2014

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)

Saturday, July 5, 2014

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)

Wednesday, July 2, 2014

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)


Friday, June 13, 2014

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)

Thursday, June 12, 2014

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)



Tuesday, June 10, 2014

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)

Sunday, June 8, 2014

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.
 

Thursday, June 5, 2014

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)

Sunday, June 1, 2014

Char Sui 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 Sui 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 Sui 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)

Thursday, May 22, 2014

Herb and Pistachio Couscous

Normally we use pre-flavoured sachets of couscous (preferably Ainsley Harriot's) but this time I decided that making it from scratch really cannot be that hard.  And to produce something jam packed full of flavour, such as this dish, really isn't hard at all.
 
Full of fresh herbs that not only tasted fantastic together but let off such a pungent aroma.  The delicate crunch of red onion and pistachio added a depth to the citrus laced soft couscous perfectly.
 
A very enjoyable side dish that, to be honest, I could just eat by itself by the plate full.

Needless to say no more pre-flavoured sachets for this house.....
 
 
 Herb and Pistachio Couscous
(recipe adapted from Taste.com)
 
Serves: 8
ProPoints per serve: 5
 
1 1/2 cups couscous
1 1/2 cups boiling water
1/2 cup chopped fresh mint leaves
1/2 cup chopped fresh coriander leaves
1 cup chopped fresh flat-leaf parsley leaves
1 small red onion, finely chopped
1/2 cup pistachio kernels, toasted
1 tablespoons olive oil
1/4 cup orange juice
salt
freshly ground black pepper

Place couscous in a heatproof bowl. Add boiling water. Stand, covered, for 5 minutes or until water is absorbed. Stir with a fork to separate grains. Cool for 5 minutes.
 
Meanwhile finely chop herbs and onion. Add remaining ingredients. Season with salt and pepper. Toss to combine. Serve.

(click here for a printable version of this recipe)

Friday, May 9, 2014

Chicken Cider Meatballs

Fancy a different take on Spaghetti and Meatballs?  If so this is definitely the dish to try. 
 
The smooth textured meatballs were not too different to the Swedish Meatballs you get from Ikea.  Which I might just add here that they too are a favourite in our house and we had to make our version of Köttbullar and Gräddsås (Swedish Meatballs with Cream Gravy). These chicken meatballs, laced with grated apple and spices, and served with a creamy cider flavoured sauce on pasta made an exciting and enjoyable change.  The cider wasn't overpowering but noticeable and added depth to the cream sauce.
 
I also enjoyed the added greenery with the peas and spinach along with the mushrooms, making this a one pan dish for a perfect mid week dinner.  We had this meal accompanied by pasta but really you could serve with a number of things such as mashed potato or rice - which ever you choose I am sure it will be enjoyed by one and all.


Chicken Cider Meatballs
(recipe adapted from WW Cook The Classics Cookbook)
 
Serves: 4
ProPoints per Serve: 10
 
cooking spray
1 small brown onion, finely chopped
500 grams lean chicken mince
1 egg lightly beaten
1/4 teaspoon ground allspice
1/4 teaspoon nutmeg
1/3 cup breadcrumbs
salt
freshly ground black pepper
1 tablespoon olive oil
1 1/2 tablespoons plain flour
1 1/2 cups chicken stock
1/2 cup light thickened cream
1/2 cup apple cider
2 cups baby spinach leaves
1/2 cup frozen peas, thawed
200 grams button mushrooms, sliced

Lightly spray a small non-stick frying pan with cooking spray and heat over medium-low heat.  Add onion and cook, stirring. for 5 minutes or until softened.  Transfer to a large bowl.

Add mince, egg, allspice, nutmeg, breadcrumbs to the onion.  Season with salt and pepper.  Mix well to combine.  Roll level tablespoons of mixture into balls.

Heat oil in a deep non stick frying pan over medium heat.  Cook meatballs, turning gently, for 5 minutes until browned.  Transfer to a plate.

Add flour to pan and cook, stirring for 1 minute.  Gradually add stock, cream and cider, stirring constantly, and cook until smooth and combined.

Return meatballs to the pan and bring to the boil.  Reduce heat to medium low and simmer uncovered for 10 minutes or until meatballs are cooked through.  Add mushrooms and cook for 2 - 3 minutes until softened.  Stir through peas and spinach and cook for 1 minute or until heated through.

Serving suggestions: Add 3 ProPoints per serve of cooked pasta or 3 ProPoints for 1/2 cup cooked rice.


(Click here for a printable version of this recipe)

Thursday, May 1, 2014

Penne Boscaiola

Firstly my apologies… so much has happened to the House of Murray since March that have left us very time poor and sadly this has led to no new entries here. A quick overview – a job change for me at the same company (for the better) which now finds me based in one office with no travel at the moment, and of course time has been spent getting into a normal family routine – one where mam is now home every night. Needless to say it has been a big change for the four of us.  I also took two weeks holiday which gave me time to focus on my family and also had a quick camping trip to the incredible Sheepyard Flats (so serene and relaxing) over the Easter period.

As usual I have recipe posts banked up so I will try and get through these really quickly to tempt your tastebuds but in the meantime I will start with this one.......

This old family favourite has definitely gone under the radar as for some unknown reason I have managed to have never blogged it. I have blogged a variation but not the original recipe. Oh well I guess stranger things have happened.

Pasta, as well documented, is a comfort food in our house. If I ever ask the kids what they fancy for dinner I get the same answer time and time again … “PASTA”! 
 
Penne Boscaiola is the perfect comfort meal – creamy, jam packed with vegetables and bacon laced with hint of cheesy sweet chilli…. mmmmm Heaven in a bowl.  A perfect week night wonder as it’s very easy and quick to prepare and cook not to mention devoured almost instantly.


Penne Boscaiola
(Recipe adapted from WW Heavenly D’Lites Cookbook)

Serves: 6
ProPoints per serve: 11

375 grams penne pasta
cooking spray
1 brown onion, finely chopped
3 teaspoons crushed garlic
150 grams middle bacon, fat trimmed
1 red capsicum, sliced
150 grams button mushrooms, sliced
375 ml can Carnation Light and Creamy Evaporated Skim Milk
 3 tablespoons sweet chilli sauce
150 grams baby spinach leaves
salt
freshly ground black pepper
80 grams finely grated parmesan cheese


Cook pasta in pan of boiling water following packet instructions until just tender.  Drain.

Coat a large frying pan with cooking spray.  Cook the onions, garlic and bacon until onion is soft.  Add capsicum and mushroom and cook for a further 2 - 3 minutes until capsicum begins to soften.

Add the milk and chilli sauce to the pan.  Season with salt and freshly ground black pepper to taste.  Stir through the pasta, spinach and half the parmesan cheese until mix through well and spinach just wilted.

Serve with remaining parmesan cheese.

(Click here for a printable version of this recipe)
 

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