Hi Aussie Friends. I know there is a food and nutrition forum here, don't know about you but I get a bit flummoxed (is that a word?) by the food the americans eat not to mention all those pounds and ounces. I thought we could start a thread for good healthy aussie produce, with metric measurements to give us some inspiration on new band friendly things to eat. Don't know about you all, but I love to cook.

What I'm cooking for dinner tonight:

chicken with Mushrooms: (Serves 2)

225 grams chicken thighs (i'm on mushies, will ask butcher to mince for me)

1.5 tablespoons shallots chopped

1 cup sliced mushrooms

1/4 cup white wine (sub. extra chicken stock if preferred)

100 mls low sodium chicken stock

1/4 cup plain low fat yoghurt

2 tsp chopped tarragon

salt and pepper to taste

In non stick pan (with a little cooking spray) saute chicken and remove from pan. Add shallots and mushrooms to pan and cook for 2 minutes, add wine, increase heat to high and cook for further 2 mintues. Add chicken broth and reduce liquid by half (3-5 minutes). Reduce heat to low and stir in yoghurt and 1/4 packet sweetener if desired. Cook for about 2 minutes until slightly thickened. Stir in tarragon and salt & pepper to taste.

I'm on mushies, so will put my minced cooked chicken and 1/2 sauce through mini processor.

Approximately 200 calories per serve.

What I had for dinner last night:

Salmon with Wasabi Sauce (Serves 1)

Place 120 grams salmon fillet into a non stick pan, and brush with a mix of crushed garlic (1 tsp), light soy (1 tsp), wasabi (1/2 tsp), lemon juice (2 tsp). (I like mine very barely cooked in the centre).

Sauce: Wasabi (1 tsp), Light Soy Sauce (2 tsp), Light Sour Cream (1/8 cup), Light Mayo (1/8 cup), 1 Pkt artifical sweetener (optional, I leave it out). Mix togther and serve with the salmon fillet.

(I'm currently on mushies, so I put through my breville mini processor).

Approx. 250 calories, and very quick. (Yummy)

Edited April 25, 200818 yr by Luscious

We had English backpackers stay with us and they couldnt believe their eyes when we served up a roast dinner with baked pumpkin. They told us that they only use pumpkin as pig food.

how odd is that,i love pumpkin soup[i can imagine giveing scraps to pigs/chooks ect..]the best vegies are straight from the vegie garden,yummy,so much more flavour than from the supermarket.america is a bit over the top with there food choices,id have fresh dinners over canned anyday.:rolleyes2:

Hey there, yet another American here. Just have to say that not all of us live on canned and processed foods! Another "ugly American" myth!

As you can tell from the other two "Yankees"* on here, grits are kind of a divisive food in the US. They're essentially watery polenta (but white), or watery "pap" (not sure if they have that in Australia--it's a South African thing). It's almost exclusively a Southern thing (Texas and all points East--staying south of Washington, DC). Southerners seem to love them, everyone else either thinks that they are bland or strangely textured, or just hasn't even heard of them.

I think "pork grits" is a confusion with "pork rinds", and I just don't know what they are except that they're generally considered very unhealthy and I think are also associated with Southern cooking.

Canned pumpkin, though, I must defend! I think we may talking about different "pumpkin" here. I've never lived in Australia but I have lived in English speaking countries abroad and it seems that what's called a pumpkin there is a different variety of squash than what we call a pumpkin (usually a butternut squash outside of the US). Even if we're talking about the same pumpkin, the canned stuff is used to make pies and pudding, not as a side dish for a regular meal. It has a flavor sort of similar to spiced sweet potatoes, put into a pie crust and baked.

It's not terribly uncommon to preserve pie filling (for any pie) by traditional home canning methods--it's like canning homemade Pasta sauce, relish, jam or salsa--everyone has a different method and it's fun to share. Preserved pie filling can be found in most farmers' markets I've been to. So this canned pumpkin thing is like that but on a larger, commercial scale.

LIBBY'S Pumpkin History - NESTLE VeryBestBaking.com

Doesn't seem all that unusual to me, but I was born and raised here. Vegemite and Marmite I have tried, but cannot understand. Same with blood sausage/black pudding and sour milk. Oh, and prawn flavored potato chips/crisps and anything involving the use of sorghum (although that may just be personal taste on the sorghum--we use that for cattle feed here).

Everywhere has it's own "thing" (or several) that's hard to understand, I guess.

*BTW, even though Yankees was the term used for the rebelling colonists during the American Revolution and you'd think it could apply to all Americans, it was also the term used pejoratively against Northerners by Southerners during the US Civil War, and that's carried over into the modern North/South divide and occasional animosity.

Every Southerner I know gets pretty prickly when told that they are a "Yankee" in the eyes of world so of course when they call me a "damn Yankee", I remind them that they are technically Yankees too. It's a great game .

Edited May 26, 200818 yr by PennyLane
I can't decide of grits is sigular or plural!