Tarragon chicken

Well it's been a while. Actually it's been a bl**dy long time.

Since I last wrote we've moved house, we've lost two close family members, son no2 has started school, we've had problems with son no1 and my career has become all enveloping ! So, life has just taken over really but now I'm hoping to get back to blogging and posting my recipes again - and honing my rather poor photography skills.

So tonight I made tarragon chicken. Something the Husband absolutely adores but in it's full fat state is rather calorie heavy. Given I'm back on a health kick (and have lost nearly a stone and a half to date) this is important stuff. Obviously for those of you not with a few lbs to lose half fat can be swapped for full fat etc.

TARRAGON CHICKEN
serves 2

1 tsp olive oil

2 chicken breasts cut into strips

1 onion chopped

Handful of mushrooms sliced

1-2 cloves of garlic crushed

Splash of chicken stock (I used 1/2 a Knorr chicken stockpot)

2 tbsp half fat creme fraiche

Large handful of chopped fresh tarragon

Heat the olive oil in a large pan and stir fry the chicken until browned

Add the vegetables and cook until soft

Add the stock and creme fraiche, season and reduce the sauce until thickened

Add the tarragon reserving some for finishing the dish

I served this with new potatoes, green beans and broccoli. 

Seasoning to taste

Onion tart

In the never ending quest to expand my children's tastes and to challenge the Husband's "a meal needs meat" belief I'm always on the lookout for new veggie recipes. 

This was recommended to me from the BBC Good Food website via the Weight Watchers forum ages ago - when I was being good on the diet - but lets move swiftly on !! This is a kind of quiche but uses almost a scone type base which I was a bit skeptical about if I'm being honest, but it worked. The best bit was that the kids ate it all and there were leftovers for lunch the next day. I have in true style done a little bit of tweaking !

ONION TART

serves 6-8

For the filling

4 red onions

2 tbsp rapeseed oil

2 large eggs

200ml half fat creme fraiche

1 tsp thyme leaves

1-2 tsp grainy mustard

40g gruyere cheese

For the base

175g self-raising flour

25g cold butter cut into small pieces

100ml natural yoghurt

4 tbsp semi skimmed milk

Slice the onions into small wedges and heat the oil in a nonstick pan. Cook over a low heat for about 20 mins until caramelised

Preheat the oven to 190C or gas 5

Rub the butter into the flour and then mix the yoghurt and milk before adding to the flour and mix

Roll out on a floured surface and press into a 23cm loose bottomed fluted tart dish

Beat the eggs and add the other ingredients plus some seasoning, mix well

Put 1/2 the onions into the base of the tin and pour over 1/2 the egg mixture, repeat the layers again and top with cheese

Put on a pre-heated baking sheet and cook for 25-30 minutes, leave to stand for 10 mins before serving

Butternut & Boursin risotto

So far so good !

We're 3 days into our veggie week and we've all been pleasantly surprised I think. No one has commented on the lack of meat and I've also managed to serve up alternatives to cheese sandwiches every day. I'm not saying this is going to be a permanent thing, but I think veggie food will be featuring much more on our weekly meal plans from now on.

So far this week I've cooked my old favourite butternut squash and boursin risotto. It's an old Weight Watchers recipe which doesn't taste in the least bit diet-y ! Both children will eat it quite happily although son no2 can't say "butternut squash" so it's know as "bosh risotto" here.

I've also done a simple roasted vegetable pasta with pesto and mozzarella cheese and tonight was ultimate comfort food. A cheese, potato and onion pie with baked beans.

BUTTERNUT AND BOURSIN RISOTTO
Serves 3 generously

1tbsp olive oil
1 onion chopped
2 cloves garlic crushed
200g risotto rice
1 medium butternut squash peeled and chopped
1 glass white wine
vegetable stock - about 1 litre
75g soft garlic and herb cheese

Heat the oil and fry the onion and garlic until soft
Add the rice and stir to coat with the oil
Add the wine and reduce
Stir through the squash
Start ladling in the hot stock bit by bit allowing each amount to be absorbed
When the rice is tender stir through the cheese, put a lid on the pan and let it rest for a few minutes.