Friday, September 9, 2011

On My Mind....The Good, the Bad and the.......

Pudgy!



Here’s a recipe for some good healthy food (a request by a follower) and another recipe for what may be considered ‘bad’ food but only if you indulge your bulge and let yourself become pudgy, like me. Moderation in everything, as my Mum says :D.

PLEASE NOTE: Measurements I use are Australian metric! Eggs average 50-60g though I don’t bother weighing my ‘home laid’ ones.

This recipe is my variation of the Chicken and Corn Pie from Symply Too Good To Be True 2 by Annette Sym. Therefore the nutritional values are different to the original as I’ve used mixed vegetables instead.

INGREDIENTS
Base
cooking spray
½ cup raw Basmati rice
I onion diced
1 tsp each ground cumin, turmeric, coriander
¼ tsp chilli powder (or to taste)
½ cup dried breadcrumbs
1 egg
1 tblsp skim milk

Filling
2 whole eggs
3 egg whites
½ cup skim milk
2 cups (200g) zucchini – grated   My variation - 2 cups mixed fresh or frozen vegetables of your choice
1 x 310g creamed corn
1 cup frozen corn kernels (omitted in my version otherwise there’s too much filling)
1 cup (140g)skinless cooked chicken breast – shredded
½ cup 25% reduced fat grated tasty cheese
1/3 cup fresh parsley – chopped
½ tspn tarragon
1 tspn salt-reduced chicken stock powder (Massel)
pepper to taste
¼ cup 25% reduced fat grated tasty cheese

DIRECTIONS
Cook Rice, drain well. Preheat oven 200degC (fan-forced). Note: I only have a regular oven but this temp works for me cooking for 50 mins.
To make base: Sauté onion for 2-3 minutes in a non-stick frypan that has been coated with cooking spray. Add cumin, turmeric, coriander and chilli powder to pan and cook a further 1 minute. Tip onion mix into a medium size mixing bowl, add in cooked rice and breadcrumbs, mix together well. Beat egg with milk then pour into rice mixture, combine ingredients together well. Coat a pie dish (23cm) with cooking spray then press rice mixture into dish evenly.
To make filling: In a large mixing bowl beat eggs, egg whites and milk together. Add remaining ingredients except ¼ cup(25g) grated cheese. Mix all ingredients together well. Pour mixture over rice base, sprinkle ¼ cup cheese over top and ake uncovered for 50-60 minutes or until set and brown on top. Let stand for 10-15 mins before serving.
Serves 6, hot or cold, and I find it tastes better the next day J. The chicken can also be replaced with 97% fat free ham or with 1 cup well drained tuna or salmon. Alter the vegetables to suit.


Now the Refrigerator Biscuits (sorry no photo) from Margaret Fulton’s Encyclopedia of Food and Cookery. Apologies as I’m not sure if you could find this book now , let alone where. Additional Info – First Published 1983 Octopus Books Pty Limited, Sydney, Australia. ISBN 0706419766. These are really handy biscuits to have ready to bake when unexpected guests arrive, like little school friends!
INGREDIENTS
185g(6oz) butter; 1 cup firmly packed brown sugar; 1 egg; 1 tsp vanilla; 2 ¼ cups flour; ½ tsp salt; ½ tsp baking powder
Method
Cream butter with brown sugar. Add egg and vanilla and beat well. Sift flour with salt and baking powder. Stir into creamed mixture. Shape into long rolls about 5cm (2 in) in diameter. Wrap in plastic wrap or foil and freeze until needed. Slice thinly, put on a baking tray and bake in a preheated moderate oven (180degC/350degF) for 7-10 minutes. If wished store in a refrigerator, wrapped in foil, for up to 2 weeks. Makes 6 dozen.
This recipe can be stored, wrapped, in the freezer for months. Variations to add as decorations – cherries or sliced almonds on top or brush with egg white and sprinkle with caster sugar before baking.


To find out what's on other's minds visit Rhonda's blog, it's great fun and very informative!

ENJOY :D
Robyn

4 comments:

  1. I think I gained a couple pounds just looking at the picture and reading the ingredients. LOL!
    Sounds great and definitely one I'll have to try. :)


    visiting from Down To Earth

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  2. Yum! I like Annette's recipes...thanks for sharing, I haven't tried this one.

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  3. Hi Rob! Thanks for jogging my memory- I haven't made this one for a long time and it is yummy, the rice crust is nice!!!
    Love the pictures of your foru legged friends on your previous pot, too! Sandy. :}

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  4. Love the sound of both recipes Robyn. I've made a vow to only do these type of recipes, or one-pot ones when cooking for the family in future. Nowadays, I get disorganised with too many items, so, thank you.
    So nice to have that biscuit recipe too - we can't keep biccies in the house (we eat them in one sitting between us *shame*), so having these in the freezer would be good for when visitors drop by.
    Much appreciated :D)

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