Turkey Shui Mai (dumplings)

I was in the grocery store staring at a packet of ground turkey but I had no idea what I was going to do with it. I had lost all inspiration.  I didn't want to make meatballs or another burger, but I knew I had to incorporate this healthy, light choice of meat into our diet this week or all my hard work in front of Jillian (US Biggest Loser Trainer) and running on that damn treadmill would be for naught.  I came home, read The Age newspaper online and went straight to the Good Food section.  They had a little special on some New Years Eve party ideas and were making chicken dumplings using wonton wrappers. I knew I had some of those in my fridge, as I had bought them ages ago thinking I might not ever find them again.  I got started and combined a few ideas to make this delicious meal.  I actually ate a few as a starter as soon as I steamed them but actually ended up eating them in a miso soup as a full meal.  Despite these being totally uncomplicated and pretty neutral in flavour the girls tried them but didn't really eat them. I'll give them another go as they normally eat dim sims or dumplings without much hassle and they love noodles and Chinese food usually.  

These were so easy to make, the pre-made wonton wrappers cut out most of the prep work and the chestnuts gave it such a delicious crunch, it made them interesting while still maintaining the mild and subtle flavors.  I really enjoyed these.  

Makes approx 30 dumplings

Ingredients:
250g (1/2 lb) ground turkey
1/4 cup tinned water chestnuts, finely diced
2 spring onion
1 tspn ginger, minced
1 tspn garlic, crushed
egg white (I used about half)
1 tspn salt
pinch of white pepper
30 wonton wrappers

Asian Dressing:
1/3 cup rice vinegar
1/3 cup peanut or grapeseed oil
1/3 soy sauce
2 tblpsn ginger
4 spring onions
1/2 lime, juiced
2 tblspn fish sauce
pinch of salt
1/2 tspn sugar
1 tblspn freshly chopped mint or cilantro

Method:

• Mix all the ingredients for the dumplings together in a bowl using your hand to combine well.
• Holding a wonton wrapper in your palm, drop a spoonful of mixture into the centre.  Run a little water around the edges of the wrapper before folding it into a triangle and pressing the sides firmly.  I then bring the two corners together at the bottom and pinch the edges together to make it look like a chinese fortune cookie.  (Instructions for this are usually on the back of the wonton wrapper packet).

• Place the sealed wontons in an oiled bamboo steamer, cover and cook for 5-7mins
• Serve with the Asian Dressing as an appetizer or in an Asian soup, like miso for a complete meal

Spinach Stuffed Chicken Breast

I did the unimaginable this past week and bought the massive bag (could it 5lbs?) of baby spinach from Costco and then had to find one hundred and one ways to eat spinach!  Who are those bags for?  Families are seemingly larger here in the mid west but surely not large enough to eat all that spinach before it went off!  Well, I did my best and I am pleased to say after using a good portion to make Palak Paneer for our Annual Curryfest, then layering it between lasagne, and even hiding it under our  Christmas Roast Beef as creamed spinach which the girls didn't seem to notice... it was gone.  For a simple mid week meal, this easy chicken dish was really tasty and absolutely kid friendly - if they aren't scared of 'green'.  It helps to keep the chicken moist and the use of the bacon wrap is just plain delicious. We ate it with a bunch of steamed vegetables but given the oven is on, you could easily do this with my scallop potato dish http://whatsfordinner-mum.blogspot.com/2012/04/scallop-potatoesthe-perfect-side.html or just regular roasted mixed vegetables.

Makes 2

Ingredients:
2 chicken breast, butterflied

2 cups spinach, wilted (or defrost a packet of spinach)

50g feta
2 tblpsn ricotta (optional)
a shake of nutmeg

salt and pepper

1/3 cup parmesan

1 clove garlic, crushed

4 rashers bacon to wrap

Method:

• Heat a large pan or wok and cook the spinach over medium heat, add salt and cook until wilted.  You many need to add a drop or two of water to aid the wilting process. When cooked, remove from heat and drain all excess water on a paper towel.
• Preheat oven to 400'F
• Using a hand blender, roughly puree the spinach in a tall cup and allow to cool
• In a bowl, mix the spinach, feta, ricotta (if using) and parmesan, seasonings and crushed garlic.
• Slice your chicken breast almost all the way through and open it out.
• Spoon your spinach mixture into the gap and then wrap the bacon around the chicken keeping it in place.  Use a toothpick to secure.

• Spray an oven proof dish with a little olive oil spray and place the chicken in the dish.
• Bake in a preheated oven for 12mins, covered with foil.
• Uncover and let the bacon crisp up, another 3-5mins.
• Serve with your choice of vegetables or salad

Rumballs

A simple, no bake Christmas treat.  I remember making these almost every year around this time with my Dad and sister. The chain gang of balling and rolling in coconut made it a quick task so I recruited some smaller helpers today as well.... little Georgia was to keen to get her fingers mucky and Lucy tried her hand at it too for a time.

Ingredients:
250g weetabix, crushed

1 400g tin of sweetened condensed milk

3 tspn cocoa powder

1/2 cup sultanas/raisins, chopped (optional but highly recommended)

1 1/2 cup dessicated unsweetened coconut

2 tbspn rum (white, dark, doesnt matter) or more if you want a Merry Christmas.

Method:

• Combine the crushed weetabix, rum, condensed milk, cocoa powder, sultanas and 1 of the cups of coconut in a large bowl and mix until well combined
• Roll roughly 1 tablespoon of mixture into a ball and then drop into another bowl of the remaining coconut to coat

Georgia says she might become a real cooker one day! 

• Place on a tray and continue until all the mixture is used.
• Place in the refridgerator for 25-30minutes to chill
• Store in an airtight container, for as long as they last... or up to about 10 days if that's possible.
• They get even better after a few days as the rum seems to intensify

Chocolate rolo cookies

My girls' had their School Holiday Sing Concert this week and their 'after party' called for cookies.  In a cookie mad country I had to find something good. I have to admit as a general rule, I don't like cookies. And I totally suck at cooking them. So from my perspective I have perpetuated the belief that they are completely overrated and generally dry and boring. I needed to change my attitude if I was going to fit in at school though so after much searching, I saw this  recipe on pinterest (my new late night hobby) via a website called liluna.com and immediately thought, these have potential. You've probably all seen this recipe a thousand times before but for me, cooking cookies are along the road less travelled. It is a cake mix, so it has body and above all - it has a rolo shoved in the middle.  You can't go wrong with a rolo shoved in anything so I gave it a go. At this time of the year I was also keen not to make it all totally from scratch.  It was more like a brownie than a cookie but with a little surprise.  I liked it.  The girls cleaned the plate of leftovers the next day so I was well pleased.  I didn't want them hanging around our house too long over this crazy festive season, I'll put on enough calories with wine and champagne, I don't need any further temptations.  

So if you have the need this holiday to share a plate of 'cookies'...make a batch of these.  

Makes approx 24

Ingredients:
1 packet chocolate cake mix
1/2 cup butter
8oz cream cheese
1 tspn vanilla essence
1 egg
powdered sugar
rolo's

Method:

• Pre heat the oven to 350'F
• Beat the butter, egg, vanilla and cream cheese together until fluffy
• Add the dry cake mix and continue to beat until it begins to form a dough
• Place the mixture in the refridgerator for 30mins to chill
• Roll about a tablespoon of mixture into a rough ball and then press a rolo into the middle, making sure it is covered with dough.  
• Drop the ball into a bowl of powdered sugar and dust off excess, then place on a greased baking sheet
• Allow enough space between each cookie for expansion, you might get about 9 or 10 per tray
• Bake for 10-12 minutes.
• Dust a little powdered sugar to the top if you like, as they cool.
• Eat at least one while they're hot!

No Cream Carbonara

Is Carbonara one of those dishes you love but are never too sure when to add the egg?  This is the most simple and tasty dish and it avoids the guilt of a carb-loaded meal made with cream.  It has none!  This should not take more than about 15mins to cook from start to finish.  The girls enjoy the simplicity of this dish, so I often just toss the cooked mushrooms through our portion after I've dished up theirs.  Mushrooms are one vegetable I can understand them not liking, I never did as a kid!

I love my carbonara with mushrooms, not totally traditional but by far the best!

NB. I will update this with a photo the next time we eat it... after a late evening playing out in the snow, we all rushed in to eat too quickly tonight!

Serves 4

Ingredients:
pasta: penne - spaghetti - whatever you like!
salt
cracked black pepper
1 tblspn butter
1/2 medium onion, finely diced
1 clove garlic, crushed
200g streaky bacon, sliced
3 eggs, beaten
1/3-1/2 cup parmesan cheese
4-6 portabella mushrooms, sliced (optional)

Method:

• Bring a pot of salty water to the boil on the stove.  Add pasta when boiling.
• In a non-stick pan, heat a good knob of butter.  Sauté the sliced mushrooms with salt and pepper and cook until browned.  Set aside.
• Add the onions and cook until soft and clear, then add the garlic
• Add bacon/pancetta to the pan and cook until tender and crispy.    
• In a separate bowl, whisk the eggs and combine with the majority of parmesan. 
• Drain the pasta, keeping aside a little of the pasta water, and add pasta to bacon and stir to mix through.  
• Remove the pan from the heat entirely and use some pasta cooking water to move the pasta around in the pan, if necessary.
• Stir in the egg while the pasta is still hot and coat all the strands of pasta with the egg/cheese mixture.

Serve immediately with a shaving of additional parmesan and some cracked pepper.  Freshly chopped parsley if you want to add a touch of green.

Peachy pops

I was looking for a fun way to use up about 30 tins of sliced peaches... see earlier post on http://whatsfordinner-mum.blogspot.com/2012/12/christmas-craft-tradition.html which I prepared for my two girls' class.  I searched 'what to do with tinned peaches' and Del Monte, the brand of peaches had this delicious recipe listed on their website.  These are ideal, pureed peaches and vanilla yoghurt - low calorie and delicious. 

I have a few classroom parties coming up over the festive season so this is the perfect solution!

You could of course use peaches, strawberries, mango, banana or any combination you like. The girls helped me pour them into the cups and they were frozen in just a few hours.  These are going to become a regular treat in our house from now on.

Makes 8 serves

Ingredients:
1 15oz (430g) tin of sliced or halved peaches
8 oz low fat vanilla yoghurt
8 (4oz) plastic cups
8 wooden icypole sticks

Method:

• Pour the entire undrained tin of peaches into a blender and puree
• Add the yoghurt and blend until well combined and smooth
• Pour into cups and place in the freezer until partially frozen (about 45min-1hr) and then place a wooden stick in each cup
• Continue to freeze completely, 3+ hrs or overnight
• Run a little warm water over the cups and twist them out when you're ready to eat

Simple Pancakes

My eldest daughter Lucy loves pancakes.  I always pretend they take too long to cook and so it's usually something she orders if we ever go out for Breakfast.  Kind of my way of encouraging her to be satisfied with porridge 7 days a week!  Well, I saw this cute little pan in Costco the other week and thought, this is it, this just makes it too easy.  The perfect circular pancake, my OCD about uniformity has been mitigated, no excuses left.

This morning Lucy woke at 4:58am and was up, bed made and dressed by 5:12 ready for school. We had a long morning ahead so I pulled out my new fancy nancy pan and tried this recipe from Food Network. It worked like a charm, I was impressed.  They were light and fluffy and so simple. We started with the simple pancake  I didn't add vanilla but I'm sure as the weeks pass she'll get a little more adventurous and we'll start making them with mashed banana or blueberries or something.  On weekends only... this is not becoming a new habit!

Ingredients:
1 cup all purpose (plain) flour
1 tblspn baking powder
1/2 tspn salt
1 tblspn sugar
1 egg
2 tblspn vegetable oil
3/4 cup milk
1 tspn vanilla essence (optional)

Method:

• In a bowl sift together the flour, salt, sugar and baking powder.  
• Make a well and crack the egg.  Whisk it well with a fork
• Add the oil and milk and gradually combine until smooth
• Heat a griddle pan and brush a little oil or butter over the surface
• If using a molded griddle like mine, pour out approx 2 tblspn of batter into each mold and cook until it bubbles.
• Turn and cook on the other side
• Serve immediately with your choice of toppings, maple syrup, butter, fruit or lemon and sugar