Saturday, May 31, 2014

Day 147 - Toffee Chocolate Almond Crunchie Cookie

I found this recipe in the 2004 Robin Hood Homemade Favourite booklet that was free at the grocery.  (it's a Canadian Company) You can't find Skor Chipits here in Australia and I just happened to be cleaning out my baking pantry and found this pack I had brought with me from Canada.  So I baked these lovelies today.


1 cup 250 mL butter, softened
3/4 cup 175 mL brown sugar, packed
1/2 cup 125 mL granulated sugar
1 egg
2 tsp 10 mL vanilla extract
2 cups 500 mL
1 cup 250 mL
1 tsp 5 mL baking soda
1/4 tsp 1 mL salt
1 pkg 225 g toffee bits
1 cup 250 mL milk chocolate chips
3/4 cup 175 mL slivered almonds


  1. Preheat oven to 375ºF (190ºC). Line baking sheets with parchment paper. Beat butter, brown sugar, granulated sugar, egg and vanilla together in large bowl using an electric mixture on medium speed until creamy.
  2. Combine flour, oats, baking soda and salt in a separate large bowl. Add to butter mixture, beating until blended. Stir in toffee bits, chocolate chips and almonds. Drop by tablespoonfuls (15 mL) onto prepared baking sheets.
  3. Bake in centre of preheated oven for 8 to 12 minutes, or until light golden. Cool for 5 minutes on sheet, then transfer to rack and cool completely.


  • Replace milk chocolate chips with semi-sweet or white chocolate chips.

Tuesday, May 27, 2014

Day 143 - Black Bean, Corn and Quinoa Tacos

This was very tasty and I even found corn tortillas in Orange at Harris Markets.  
  • 12 small corn tortillas, toasted
  • 4 cups black bean, corn and quinoa picadillo (see below)
  • 2 large avocados, diced
  • 1/4 cup cilantro

Black Bean, Corn and Quinoa Picadillo

Black bean and corn picadillo that is just packed with flavour!
  • 1 cup quinoa
  • 1 3/4 cup water or broth
  • 1 tablespoon oil
  • 1 onion, diced
  • 1 green or red bell pepper
  • 1 jalapeno, finely diced
  • 4 cloves garlic, chopped
  • 1 teaspoon cumin, toasted and ground
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can diced tomatoes or 2 cups fresh
  • 1 teaspoon oregano
  • 1/3 cup pimento stuffed olives, cut into 3 slices
  • 1 cup corn (~2 ears)
  • salt, pepper and cayenne to taste
  • 1 tablespoon cider vinegar
  • 1/4 cup cilantro
  1. Bring the quinoa and water to a boil, reduce the heat and simmer covered until the water is absorbed and the quinoa it tender, about 15 minutes.
  2. Meanwhile, heat the oil in a pan over medium-high heat, add the onions and bell pepper and cook until tender, about 7-10 minutes.
  3. Add the jalapeno, garlic and cumin and cook until fragrant, about 1 minutes.
  4. Add the beans, tomatoes, oregano,  and olives,  bring to a boil, reduce the heat and simmer for 15 minutes.
  5. Add the corn and cook for another 5 minutes
  6. Season with salt, pepper and cayenne to taste, mix in the vinegar and cilantro and remove from heat.
  7. Serve the picadillo on the quinoa or mix it all up.

Friday, May 23, 2014

Day 140 - Coleslaw

I found this recipe for the coleslaw dressing online a while back and can't find it again.  It is probably far from healthy but it is yummy.  I don't know the right portions I just kind of wing it.  It is some vinegar, white sugar, horseradish ,  and mayo.  Mix it all together (taste to see if it tastes right to you) then pour over the cabbage of your liking.  I just some purple, chinese and regular along with one of the those pre cut carrot, beet root etc packs.   Yummy!!!

Thursday, May 22, 2014

Day 139 - Kids made Pizza

Some days cooking what I really crave is going to leave that look on the face of the kids that I hate and makes me not even want to bother.  So tonight the kids made their plan boring pizzas and Eric and I dressed ours up with vegetables and shrimp god forbid!!!

Wednesday, May 21, 2014

Day 138 - Fish Stew

I got shrimp, salmon and scallops to but in my stew instead of just white fish.  Only had a yellow pepper not that that really matters.  This was quite lovely.   The kids had a taste but it wasn't their cup of tea so they ended up with vegetables and grilled cheese sandwiches.


  • 1g Olive Oil Spray
  • 1 Onion (89g), coarsely chopped
  • 2 cloves Garlic (6g), finely chopped
  • 1 Carrot (61g), thinly sliced
  • 3 Celery Stalk (120g), thinly sliced
  • 1/2 Green Capsicum (45g), coarsely chopped
  • 2 teaspoons Cajun Spice (3g)
  • 3 Tomato (501g), coarsely chopped
  • 1 cups Liquid Vegetable Stock (250g)
  • 500g White Fish Fillet, cut into 2cm cubes
  • 1 tablespoons Flat Leaf Parsley Leaves (3g), coarsely chopped


  1. Spray a large, deep frying pan with olive oil spray then heat over medium-high heat. Add onion and garlic, and cook, stirring often, for 2-3 minutes or until soft.
  2. Add carrot, celery and capsicum to pan, and cook, stirring occasionally, for 3 minutes. Add cajun spice and stir to coat. Cook for 1 minute. Add tomatoes and stock and bring to a simmer. Cover and simmer for 10 minutes.
  3. Add fish to pan and simmer, uncovered, for 10 minutes.
  4. Season with freshly ground black pepper. Divide between bowls and sprinkle with parsley to serve.

Tuesday, May 20, 2014

Day 137 - Hot Wings and Beer

We had gone to Canberra to finish up our residency paperwork and decided to hit Costco for fun.  Wow..... they had maple syrup 1 litre jugs for $18 I could only find them in Orange for $35 so well guess what we did!!!  We also found a few other Canadian treasures and it was so neat to see some of the labeling in French and English like home.  Coles also is getting some made in Canada food products like crackers.  We are taking over the world......!  While looking at the meat section we came across this big plate of chicken wings so the whole family thought this would be a great easy dinner idea after our long drive back.  With a cold beer heaven. 

Monday, May 19, 2014

Day 136 - Vegetable Soup Kit

Wandering the grocery store as you do trying to come up with an idea.  This vegetable soup kit jumped out at me.  Why not give it a go.  It was very tasty. 

Sunday, May 18, 2014

Day 135 - Asian Chicken Patties

The kid really enjoyed the salad part of this dish.  Hubby loved the patties but the kids where just ahh.....


  • 200g Chicken mince
  • 2 Shallot (6g), finely chopped
  • 1 Red chilli (10g), finely chopped
  • 1/3 cups coriander leaves (13g), finely chopped
  • 1g Olive oil spray
  • 60g Vermicelli rice noodles
  • 80g snow peas, halved diagonally
  • 1 Lebanese cucumber (97g), peeled into ribbons
  • 80g Bean sprout


  1. Combine mince, shallot, chilli and half the coriander in a bowl. Using wet hands, shape mixture into 2 patties.
  2. Spray a non-stick frying pan with oil and heat over medium heat. Add patties and cook for 5 minutes each side or until cooked through. Meanwhile, cook noodles following packet directions.
  3. Cook snow peas in a saucepan of boiling water for 1-2 minutes or until just tender. Drain and rinse under cold water.
  4. Combine noodles, snow peas, cucumber, three-quarters of the bean sprouts and remaining coriander in a large bowl.
  5. Divide noodle salad between plates. Top with patties and remaining bean sprouts.

Day 134 - Potato, Spinach & Feta Tortilla


  • 180g Potato, roughly chopped
  • 2 teaspoons Olive Oil (10g)
  • 1 Red Onion (89g), cut into thin wedges
  • 1 Red Capsicum (92g), roughly chopped
  • 40g Baby Spinach
  • 3  Eggs (177g)
  • 1/3 cups Low Fat Milk (80g)
  • 40g Low Fat Feta, roughly chopped


  1. Place potatoes in a shallow, microwave-safe bowl. Add 1/4 cup (60ml) water. Cover and microwave on high for 4 minutes or until just tender. Drain well, and set aside to cool slightly.
  2. Heat oil in a small ovenproof frying pan over medium-high heat. Add onion, capsicum and potato. Cook, stirring occasionally, for 4 minutes or until onion is lightly golden and starting to soften. Add spinach and cook, stirring, for a further minute or until spinach starts to wilt.
  3. Meanwhile, whisk eggs, milk and freshly ground black pepper in a small bowl. Preheat a grill to medium.
  4. Pour egg mixture over vegetables in pan, then sprinkle feta over. Reduce heat to low and cook for 10 minutes or until mixture starts to set around the edges.
  5. Place pan under grill and cook for a further 8 minutes or until egg is set and golden brown.
  6. Set aside in pan for 5 minutes to rest. Cut into 4 pieces.

Saturday, May 17, 2014

Day 133 - Caprese Lasagne Roll Ups

Caprese Lasagna Roll Ups
Yield: 8 servings
  • 8 lasagna noodles, uncooked
  • 14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
  • 3/4 cup Ricotta cheese
  • 1 large egg white
  • 1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)
  • freshly ground black pepper
  • 3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
  • 1/4 cup chopped fresh basil, plus more for garnish
  • 1 cup marinara sauce, recipe follows
  • Simple Marinara Sauce
  • 2 Tbsp extra virgin olive oil
  • 1/4 cup finely chopped yellow onion
  • 2 cloves garlic finely minced
  • 1 (28 oz) can crushed tomatoes
  • salt and freshly ground black pepper to taste
  • Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.
  • For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (I wouldn't recommend seasoning with salt just because the cheeses already have plenty of salt).
  • Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm.
  • Simple Marinara Sauce
  • Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic during last minute of sauteing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 - 30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling (you can freeze or refrigerate left over sauce in a small airtight container for later use, adding fresh basil if desired).
  • Recipe Source: Cooking Classy

Thursday, May 15, 2014

Wednesday, May 14, 2014

Day 130 - Brown Rice and Barley Salad


  • 3/4 cups Brown Rice (150g)
  • 3/4 cups Pearl Barley, Raw (150g)
  • 2 teaspoons Olive Oil (10g)
  • 2 teaspoons Balsamic Vinegar (10g)
  • 1/2 Lemon (45g), juiced
  • 2 Celery Stalk (80g), finely chopped
  • 1 Red Capsicum (92g), finely chopped
  • 4 Shallot (12g), finely chopped
  • 2 Carrot (122g), coarsely grated
  • 1/4 cups Flat Leaf Parsley Leaves (10g), finely chopped


  1. Place rice and barley in a sieve and rinse under running water. Drain. Cook in a large saucepan of boiling water for 20 minutes. Drain and rinse under running water. Drain well.
  2. Combine oil, vinegar and half the lemon juice in a large bowl. Add rice and barley mixture, celery, capsicum, shallots, carrot and parsley. Season with freshly ground black pepper and stir to combine.
  3. Divide salad between plates and drizzle over remaining lemon juice to serve.

Monday, May 12, 2014

Day 128 - Vegetable Pancakes


  • 1/3 cups Self-raising flour (50g)
  • 1  egg
  • 1/4 cups milk (60g)
  • 1 Carrot (61g), grated
  • 1 Zucchini (160g), grated
  • 2 Shallot (6g), thinly sliced
  • 1g Olive oil spray
  • 150g Mushrooms, thinly sliced


  1. Sift flour into a large bowl and make a well in the centre. Lightly beat egg and milk together, then use a fork to mix into the flour. Add carrot, zucchini and half the shallot. Season with freshly ground black pepper, and stir until evenly combined.
  2. Spray a large non-stick frying pan with oil and heat over medium-high heat. Add mushrooms and stir-fry for 2 minutes or until tender. Transfer to a plate, and cover with foil to keep warm.
  3. Remove pan from heat and spray with oil. Heat over medium heat. Divide vegetable mixture into 4 portions. Add 2 portions to pan and flatten slightly to make 12cm rounds. Cook for 3 minutes each side or until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining vegetable mixture.
  4. Divide pancakes between serving plates. Top with mushrooms and remaining shallots, and serve with sweet chili sauce or soy sauce.  
(This recipe is only for 2 people.  My little ones though love curry but turned their noses up at the Thai fish cakes and I was expecting the same for this -  So I made some pancakes as well to feed the small people in this house) 

Sunday, May 11, 2014

Day 127 - Thai Fish Cakes

  • 500g white fish fillet, roughly chopped
  • 1 tablespoons Green curry paste (23g)
  • 1 Shallot (3g), thinly sliced
  • 1/2 cups coriander leaves (20g)
  • 1 teaspoons Olive oil (5g)
  • 60g Bean sprout
  • 1 Carrot (61g), cut into ribbons
  • 1 Lebanese cucumber (97g), halved lengthways & sliced
  • 2 Lime (98g)


  1. Process fish in a food processor to a coarse paste, then transfer to a bowl. Add curry paste and shallot. Finely chop half the coriander, add to bowl and mix together until evenly combined.
  2. Using clean hands, shape mixture into 6 patties. Place on a plate and cover with plastic wrap. Refrigerate for 30 minutes.
  3. Heat oil in a non-stick frying pan over medium heat. Add patties and flatten each one slightly. Cook for 3-4 minutes each side or until golden and cooked through.
  4. Meanwhile, place bean sprouts, carrot, cucumber and remaining coriander leaves in a bowl. Gently toss to combine.
  5. Divide fish cakes and salad between plates. Serve with lime wedges.

Friday, May 9, 2014

Day 125 - Steak Dinner

I found golden beets and I am so happy.  Love these because it just adds a little difference to meals.  Must source a seed supply for these to grow in my garden. 

Thursday, May 8, 2014

Day 124 - Mussels

When we were in Canberra we visited a great market.  Fresh fish so we picked up some mussels.  I have always been very scared to cook with mussels but man they are so easy.
I did a Thai green sauce to steam them in.
-green curry paste
-fish sauce
-brown sugar
-coconut milk
Add the mussels steam for 3 to 4 minutes
Then top with chopped coriander and fresh chili

Tuesday, May 6, 2014

Day 122 - Baked Eggs

I roasted some zucchini, red pepper, mushrooms, onions and tomatoes.  Then added two eggs and some cheese to a small baking cup.  Yummy breakfast. 

Saturday, May 3, 2014

Day 119 - Chicken and Leek Pie

  • 1g Olive Oil Spray
  • 200g Raw, Lean Chicken Breast, cut into 1.5cm cubes
  • 1/2 Leek (42g), trimmed & thinly sliced
  • 1 cloves Garlic (3g), crushed
  • 100g Mushrooms, sliced
  • 2 teaspoons Plain Flour (6g)
  • 1 cups Liquid Chicken Stock (250g)
  • 150g Potato, peeled & chopped
  • 2 tablespoons Philli Cream For Cooking (40g)
  • 2 sheets Filo Pastry (10g)
  • 1 cups Frozen Peas (160g)


  1. Preheat oven to 190 C. Spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken, in batches, for 2 minutes or until golden. Remove and set aside.
  2. Spray pan with a little more oil and reduce heat to medium. Cook leek, stirring occasionally, for 3 minutes or until soft. Add garlic and mushrooms and cook for 3 minutes or until mushrooms are golden. Add flour and cook, stirring, for 1 minute.
  3. Gradually add stock, stirring constantly. Stir in potato and bring to a simmer. Cook for 10 minutes, or until potato is tender and sauce has thickened. Stir through cooking cream and chicken, simmer for 1 minute more.
  4. Spoon mixture into two 1 cup (250ml) capacity ovenproof ramekins or pie dishes. Working with one piece of filo at a time, cut into quarters. Scrunch each piece of filo and loosely place on top of one pie to cover filling. Repeat with remaining filo. Bake for 15-20 minutes or until golden brown.
  5. Meanwhile, cook peas in a saucepan of boiling water for 3 minutes or until tender. Drain well, then return to saucepan. Mash with a potato masher or fork, keeping some texture. Serve pies with mushy peas.

Friday, May 2, 2014

Day 118 - Chicken Parmigiana


4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups panko bread crumbs
1 cup vegetable oil or pure olive oil
Tomato Sauce, recipe follows
1 pound fresh mozzarella, thinly sliced
1/4 cup freshly grated Parmesan
Fresh basil or parsley leaves, for garnish
Oven 400F
Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.

Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
We serve this over spaghetti and add a salad. 

Thursday, May 1, 2014

Day 117 - My Mom's Mini Meatloaves

These are a hit as they are just for them.  I think a whole thing of meatloaf scares kids sometimes.

Mini Meatloaves
- 1 egg
-1/4 cup fine bread crumbs
-1/2 tsp basil
-1 tsp mustard
- salt and pepper
-1 lb ground beef
-2 green onions
- 1 large carrot grated
- on each cup of meatloaf add 3 tbsp of chili sauce

Mix the first 8 ingredients together and then form into balls and place into muffin tins.
Top with the chili sauce and cook for 20 to 25 minutes at 375F