Honey and Soy Chicken with Rice Noodle Salad

I never seem to be able to get rice noodles right cold. They always seem to dry out and be a bit chewy. I'm not sure if it's just that I'm not cooking them long enough or if I need to use thinner noodles or if that's just what they do but I don't think I'll be making many more salads with them. Despite the chewiness of the noodles the flavours of this dish were really delicious. You have to be careful with the chicken though, it burns really easily!

Honey and Soy Chicken with Rice Noodle Salad (adapted from Good Food Channel)
(Serves 2)

2 tbsp clear honey
2 tbsp dark soy sauce
1 fresh red chillies, finely chopped
2 chicken breast fillets

For the rice noodle salad:

125g rice noodles
150g broccoli
100g cucumber, cubed
2 spring onions, sliced
75g beansprouts
50g kale, shredded
1 small mild chilli, deseeded and finely sliced
2 tbsp soy sauce
1 tbsp fresh lime juice
1 tbsp sesame oil
salt

Combine the honey and soy sauce in a small mixing bowl and stir until the honey has dissolved. Add the chilli. Cut the chicken evenly into bite-sized pieces and place in the marinade, stirring gently to coat. Set aside for at least 20 minutes.

Meanwhile, bring a small saucepan of salted water to the boil. Trim the broccoli and cut it into bite-sized pieces. When the water is boiling throw the broccoli into it and blanch for 2 minutes, until the vegetable is bright green and just tender and using a steamer set over the boiling water steam the kale for a couple of minutes. Immediately drain in a sieve and hold the broccoli and kale under cold running water to stop the cooking. Set aside to cool completely.

Bring a kettle of water to the boil. Place the rice noodles in a large mixing bowl and cover with the boiling water from the kettle. Set aside to steep and leave for the amount of time it says on the packet. When the noodles are just tender, drain thoroughly, then run under cold water and return them to the mixing bowl and add the blanched broccoli, cucumber, spring onions, beansprouts and kale.

 Add the chilli, soy sauce, lime juice and sesame oil and toss the noodles gently so that the vegetables and dressing are evenly distributed.

Preheat the grill and grill pan. Lift the chicken pieces from the marinade and thread them onto metal skewers, making 2 or 4 kebabs depending on the length of your skewers. Place them under the hot grill and cook for 2-3 minutes on each side, turning as necessary, until the chicken is browned and slightly charred at the edges, and cooked right through.

Divide the rice noodle salad amongst serving plates and top with the chicken kebabs.

Pasta with Chicken, Spinach and Blue Cheese

This is a variation on this Spaghetti with Chicken, Spinach, Blue Cheese and Beans and actually the basic recipe that that comes out of. One of my ex's was a pretty good cook when it came to all things pasta and Italian and there are a few recipes of his that I still make on and off today, including the Basic Tomato Sauce that I make all the time. This was a staple in his house and is very simple to make and absolutely delicious.

There are so many variations that you could make; using any pasta shape you like, and swapping the dolcelatte in the recipe below for Stilton or Gorgonzola, or what ever you have. You could also add a little cream as I did in the bean recipe if you have some that needs using. This recipe is simple but effective, with the blue cheese packing a punch.

Pasta with Chicken, Spinach and Blue Cheese
(Serves 1)
(12 WW ProPoints per serving)

60g dried pasta shapes
1/2 chicken breast, cooked and shredded
30g dolcelatte
handful fresh baby spinach leaves
1 clove garlic, finely chopped
10g low fat spread

Bring a saucepan of water to the boil and then cook the pasta according to packet instructions.

When the pasta is almost cooked, heat the low fat spread in a saucepan and add the garlic and chicken, cook until the chicken is warmed through and the garlic is cooked.

Add the pasta, spinach and blue cheese and cook, stirring, until the spinach wilts and the blue cheese has melted. Serve.

New Potato, Pea and Ham Salad

Simple and filling potato salad, a nice alternative to pasta salad, but this could just as easily be made with pasta and would be just as tasty.

New Potato, Pea and Ham Salad (adapted from WeightWatchers Pure Points 2)
(Serves 1)
(5 WW ProPoints per serving)

150g new potatoes
50g frozen peas
2 slices ham, chopped
1 tbsp 0% Greek yoghurt
1/2 tbsp mint, chopped
pinch caster sugar
salt and pepper

Boil the potatoes for 15-20 mins until just tender, then add the peas and cook for 2 mins more. Drain, rinse under cold water to refresh and drain again.

Put the potatoes and peas in a box or a bowl. Add the ham, seasoning, yoghurt, mint and sugar and toss together.

Maple and Orange Glazed Guinea Fowl with Orzo

I was sad to find out that Presto Pasta Nights has come to an end. I was looking through the entries to the last roundup and found Ruth's Chicken and Orzo recipe, which looked fantastic and thought hmm now I have a craving for orzo! So I went for something similar to what she did, but different! Instead of her Lemon Rosemary Balsamic and More... Roasted Chicken, I went for Maple and Orange Glazed Guinea Fowl, still roasted in the oven, and I too served mine on a simple bed of orzo. I also served it with cabbage.

Maple and Orange Glazed Guinea Fowl with Orzo (adapted from Good Food Magazine June 2002)
(Serves 4)

4 guinea fowl legs
3 tbsp maple syrup
1 tbsp wholegrain mustard
grated zest 1 orange
1 tbsp soy sauce
240g orzo
mixed fresh herbs
1 tbsp olive oil

Make several slashes across each guinea fowl leg. Tip the other ingredients into a wide shallow bowl and mix them together.

Add the guinea fowl and turn them in the mixture until evenly coated. Leave to marinade for about half an hour.

Preheat the oven to 200C.

Bake the guinea fowl for 30 mins until it is browned and glossy.
 
Meanwhile, Bring a pan of water to the boil and cook the orzo according to packet instructions, drain and return to the pan. Mix in the herbs and olive oil and serve the guinea fowl on top of the pasta.

Smoked Haddock and Spinach Risotto

This was kind of bland, maybe some herbs or something would have made it a bit more interesting but the smoked haddock was really delicious in it, I guess it was delicate in flavour and I'm more of a fan of big bold flavours.

Smoked Haddock and Spinach Risotto (adapted from Leiths Simple Cookery)
(Serves 2)

(12 WW ProPoints per serving)

170g smoked haddock, skinned and cut into chunks
170g baby spinach
1 onion, chopped
1 garlic clove, chopped
120g risotto rice
small glass white wine
400ml fish or veg stock
salt and pepper
30g Parmesan, grated

Preheat the oven to 200C.

Heat a heavy pan and then spray with cooking spray, add the onion and garlic and cook until soft and translucent. Stir in the rice and cook for a couple of minutes.

Add the wine and stir until evaporated. Add the stock until it just covers the rice and bring to the boil.

Season to taste, cover and bake for 25 mins or until the rice is just cooked and all the liquid has been absorbed. For the last five minutes of cooking add the smoked haddock.

Take the risotto out of the oven and then stir in the spinach until it wilts and then add the Parmesan. Serve with come grated Parmesan on top.

Meal Plan Monday

A bit late but better than never! I had a wonderful weekend in Northumberland. The exhibition at The Bowes Museum was small but really effective and the Wives and Witches talk about tea was fantastic. We even got to sample a few cakes from the 17th, 18th and 19th centuries. Most of which were too hard to eat until you dunked them in a cup of tea!

This week things are thankfully slowing down a bit. I finished off my Christmas shopping this morning, although I still have my Christmas cards to do and from here on out the weekends are busy until Christmas. But work is not quite so hectic, which has taken a bit of the pressure off. I have also started doing the fun bits for my bedroom and someone is coming out to measure for a carpet in a couple of weeks and I am going to have a first look at wardrobes and chest of drawers next weekend.

Next weekend is chock-a-block. My parents are coming down for the weekend and on Saturday morning My Mum and I are off to Borough Market, then to Central London in the afternoon and a party in the evening. On Sunday we are off to IKEA, then Zumba for me and then making the vegetable stew for Sunday dinner and baking for the week ahead, I really want to try making beetroot brownies, and as I scored 4 beetroot for 35p, I have them ready to go. Busy busy!

Monday
Out for Lunch at The Real Greek
Still full from lunch - apple

Tuesday
Potato, Broccoli and Goat's Cheese Salad
Creamy Salmon and Orange Pasta

Wednesday
Tuna and Pepper Pasta Bake with Salad
Ham and Mustard Sandwich and Crisps

Thursday
Salmon Salad Wrap and Crisps
Moroccan Vegetables and Chickpeas with Moroccan Spiced Spaghetti Squash

Friday
Broccoli, Bulgar and Goat's Cheese Salad
Pesto Chicken with Angel Hair Pasta

Saturday
Stuff Bought at Borough Market
Out at a Christmas Party

Sunday
Stuff from Borough Market
Vegetable Stew with Herby Dumplings

Portuguese Kale and Potato Soup

Yesterday I spent three hours at the hospital, including a visit to the headache clinic. I am on the waiting list for botox and before anyone gets started I am not, at the age of 28, worried about wrinkles. It's a new treatment for chronic migraine, only offered to those who have tried at least 3 medications that haven't worked. I'm about to start my sixth. I'm not looking forward to the injection  side of things, but all of the medications on offer have a number side effects and this doesn't. Of course there is no guarantee that it will work, in 50% of cases it doesn't, but I am willing to try pretty much anything. There is a six month waiting list currently so we shall wait and hopefully get a shot at it in May/June time. Otherwise I am trying a new medication and carrying on as normal. On to the soup...

This soup was awesome, it is such a comforting dish and it has lovely kale which makes it feel nice and healthy too. I'm entering this into Souper Sundays at Kahakai Kitchen.

Portuguese Kale and Potato Soup (from Gourmet Magazine November 2009)

(Serves 4)

 

cooking spray

225g smoked sausage

1 medium onion, chopped

2 garlic cloves, minced

500g potatoes, peeled and cut into 1 inch pieces

1.5l water

500g kale, stems and centre ribs discarded and leaves very thinly sliced

 

Spray a heavy pan with cooking spray and brown the sausage, for 2-3 mins, stirring often. Transfer with a slotted spoon to a bowl.

 

Spray the pan again and cook onion and garlic with salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.

          

Add the potatoes, water, and 1 teaspoon salt and simmer, covered, until potatoes are very tender, about 15 to 20 minutes.

 

Mash some potatoes into soup to thicken, then add kale and simmer, uncovered, for about 5 minutes until tender. Stir in sausage and cook until just heated through, 1 to 2 minutes. Season with salt and pepper and serve.

Chinese Chicken Rice Salad

This was again a delicious and easy to make rice salad. I ate it on my way back from a course in Brighton a couple of weeks ago and it was lovely and filling.

Chinese Chicken Rice Salad (adapted from All Recipes)
(Serves 6)

360g dried rice
3 chicken breasts, cooked and shopped or shredded
2 red of yellow peppers, chopped
cooking spray
250g mushrooms, sliced
150g beansprouts
6 spring onions, sliced

for the dressing
2 tbsp olive oil
3 tbsp lemon juice
3 tbsp soy sauce
1 tsp minced ginger
1 tsp oyster sauce
salt and pepper

Bring a pan of water to the boil and cook the rice according to packet instructions. Drain and run under cold water until cool.

Spray a pan with cooking spray and cook the mushrooms for 5-10 mins until golden. Set aside to cool.

Meanwhile, make the dressing. Whisk together the oil, lemon juice, soy sauce, ginger and oyster sauce in a small bowl. Season with salt and pepper.

In a large bowl mix together the cooked rice and chicken, Stir in the peppers, mushrooms, beansprouts and spring onions. Pour in the dressing and mix to coat. Cover and refrigerate, toss gently before serving.

Cheesey Veggie Pasta Bake

I'm not sure why when I looked at this recipe I didn't work out that it would turn out like scrambled eggs. Amy who writes She Cooks, She Eats, says that she got a luscious sauce from mixing eggs, yoghurt, stock and cheese. I got pasta with scrambled eggs and veg. I'm not sure why mine should end up so different. I'm beginning to think that there just isn't a substitute for a good old trusty bechamel sauce, but it's a faff to make so I shall continue my search for a quicker, lower fat alternative.

Cheesey Veggie Pasta Bake (adapted from She Cooks, She Eats)
(Serves 4)
(12 WW ProPoints per serving)

cooking spray
1 large courgette, chopped
1 red onion, cut into wedges
1 garlic clove, chopped
2 large leeks, sliced thickly
1 red pepper, chopped
1 yellow pepper, chopped
240g pasta shapes

For the sauce

2 large eggs
200g 0% Greek yoghurt
100ml veg stock
160g cheddar

Preheat the oven to 200C. Spray a roasting tray with cooking spray and then put all the chopped veg into the baking tray and spray again with cooking spray. Scatter the garlic over the veggies and season with salt and pepper.  Roast for 25-30 mins.

Meanwhile, cook the pasta according to packet instructions and drain.

Mix the eggs with the Greek yogurt, the stock and 90g of the cheddar.

When the veggies are roasted, mix the sauce, pasta and veggies together in an ovenproof dish.

Sprinkle over the remaining cheese and bake for 10-15 minutes until the cheese is melted and golden brown.

Caramelised Onion, Mushroom and Bulgar Pilaf

 This was really delicious. The combination of the slightly sweet onions with the mushrooms and spinach was fantastic and I really like the bulgar, which I haven't had for quite a while. I'm going to try and find a variety of way to use it over the next few weeks. I ate this cold, so it's just as good cold as hot and I served it with a rose veal escalope for an extra 3 ProPoints.

Caramelised Onion, Mushroom and Bulgar Pilaf (adapted from www.weightwatchers.co.uk)
(Serves 4)
(6 WW ProPoints per serving)

240g bulgar wheat
2 tsp olive oil
1 onion, chopped
225g mushrooms, thinly sliced
120g spinach
salt and pepper

Cook the bulgar wheat in a pan of boiling water according to the packet instructions.

Meanwhile, heat the oil in a large nonstick frying pan over medium-high heat. Add the onion and cook over medium heat, stirring occasionally, until onions are golden and tender, about 8 minutes.

Add the mushrooms and cook, stirring occasionally, until the mushrooms are golden and tender, about 5 minutes. Add the spinach and salt and pepper and cook, stirring, until spinach wilts, about 1 minute more.
Spoon the bulgar into the frying pan and stir over low heat until well-combined. Serve.