The Recipe
2 chicken breasts (~1lb)
Salt and pepper
Oregano and thyme according to taste
2-3 tbsp olive oil
2 cups chopped fresh tomatoes (about 4-5 tomatoes)
1 bell pepper
3 cloves garlic
~60g cold butter
1/2 cup fresh basil, chopped
Parmesan cheese
Pasta
Boil pasta according to the instructions on the package.
Meanwhile, season chicken breasts with oregano, thyme, salt and freshly ground black pepper.
Add the olive oil to the skillet and turn it up high. Let it get really HOT before adding the chicken.
Brown the chicken for 1 minute on each side, then turn the heat down to medium high and cook for another 4 minutes on each side - less if the chicken pieces are thinner, remove from skillet and cut into slices. Return to skillet and cook until almost done.
Add the tomatoes and bell pepper and cook for 2-3 minutes, then add the fresh basil and garlic and cook for another few minutes. Add the butter and let it melt - this will turn the sauce nice and silky.
Season with salt, pepper and tabasco (optional) according to taste. Pour over the pasta, mix and serve with parmesan cheese for garnish.
The Verdict
My first new recipe in a long while, and fortunately it was a great one! I just used dry pasta, and it still tasted amazing - would probably have been amazing with fresh pasta! Definitely something I'll be making again!
Thursday, April 23, 2015
Tuesday, November 25, 2014
Week 47: Basil Tomato Soup
The Recipe
(Serves 4 - note to self, make half portion next time!)
2 (14 oz) cans tomatoes with juice (I used one with chili, one with basil and oregano)
1 finely diced bell pepper
3 finely diced carrots
1 finely diced large onion
1 tsp oregano
1 tbsp basil
1 liter chicken broth
1 bay leaf
1dl flour
1 cup parmesan cheese
100g butter
2 cups light cream / half-and-half
150g bacon, chopped (optional)
1 tsp salt
1 tsp pepper
Add tomatoes, bell pepper, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
Cook bacon in a skillet until done. Transfer to a plate. Prepare a roux in the same skillet by melting butter and adding flour a bit at a time. Turn the heat down to low and stir constantly until the flour is incorporated in the butter. Slowly stir in 1 cup hot soup. Add half-and-half and another 2 cups and stir until smooth. Add back into the slow cooker, together with the bacon and Parmesan cheese. (NB: this takes longer than expected - about 20min).
Season to taste with salt, pepper and additional basil and oregano if needed.
Cover and cook on LOW for another 30 minutes.
The Verdict
The roux was a bit of a hassle to make, but well worth it, as it added some lovely creaminess to the soup. And the taste was awesome! Definitely worth a repeat. DH enjoyed it too, but said it could use a bit more meat, so I might just double up on the bacon next time.
Also it made the kitchen smell LOVELY all during the day!
(Serves 4 - note to self, make half portion next time!)
2 (14 oz) cans tomatoes with juice (I used one with chili, one with basil and oregano)
1 finely diced bell pepper
3 finely diced carrots
1 finely diced large onion
1 tsp oregano
1 tbsp basil
1 liter chicken broth
1 bay leaf
1dl flour
1 cup parmesan cheese
100g butter
2 cups light cream / half-and-half
150g bacon, chopped (optional)
1 tsp salt
1 tsp pepper
Add tomatoes, bell pepper, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
Cook bacon in a skillet until done. Transfer to a plate. Prepare a roux in the same skillet by melting butter and adding flour a bit at a time. Turn the heat down to low and stir constantly until the flour is incorporated in the butter. Slowly stir in 1 cup hot soup. Add half-and-half and another 2 cups and stir until smooth. Add back into the slow cooker, together with the bacon and Parmesan cheese. (NB: this takes longer than expected - about 20min).
Season to taste with salt, pepper and additional basil and oregano if needed.
Cover and cook on LOW for another 30 minutes.
The Verdict
The roux was a bit of a hassle to make, but well worth it, as it added some lovely creaminess to the soup. And the taste was awesome! Definitely worth a repeat. DH enjoyed it too, but said it could use a bit more meat, so I might just double up on the bacon next time.
Also it made the kitchen smell LOVELY all during the day!
Friday, November 21, 2014
Week 46: Baked Chicken Legs
The Recipe
1 cup flour
1 tsp salt
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp pepper
chili flakes - not sure how many, but probably somewhere between 1/2-1 tsp
6 chicken drumsticks
~100g butter, melted
Heat oven to 225C.
Mix the first 6 ingredients (flour through chili) in a bowl.
Meanwhile, melt the butter in the microwave in another bowl.
Dip each drumstick into the butter and then into the flour mix to coat. Do this twice to make them extra crisp!
Place the drumsticks in an ovenproof dish and - if relevant - pour the extra butter and flour-mix over.
Bake for 45-50 minutes or until done.
The Verdict
SO GOOD!!! Mind you, there was a LOT of chili, so it would probably have been too hot for some, but I absolutely loved it! And if you're not a fan of heat, you can just leave it out. But for a chili-fan like me? Absolutely yummy! One of the most successful new dishes I've made in a long time, and definitely something I'll be making again. The coating was perhaps not quite crisp enough to be completely perfect, but it came close enough, and the taste couldn't be faulted.
YUM!
1 cup flour
1 tsp salt
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp pepper
chili flakes - not sure how many, but probably somewhere between 1/2-1 tsp
6 chicken drumsticks
~100g butter, melted
Heat oven to 225C.
Mix the first 6 ingredients (flour through chili) in a bowl.
Meanwhile, melt the butter in the microwave in another bowl.
Dip each drumstick into the butter and then into the flour mix to coat. Do this twice to make them extra crisp!
Place the drumsticks in an ovenproof dish and - if relevant - pour the extra butter and flour-mix over.
Bake for 45-50 minutes or until done.
The Verdict
SO GOOD!!! Mind you, there was a LOT of chili, so it would probably have been too hot for some, but I absolutely loved it! And if you're not a fan of heat, you can just leave it out. But for a chili-fan like me? Absolutely yummy! One of the most successful new dishes I've made in a long time, and definitely something I'll be making again. The coating was perhaps not quite crisp enough to be completely perfect, but it came close enough, and the taste couldn't be faulted.
YUM!
Monday, November 17, 2014
Week 45: Pasta Bake
The Recipe
300g pasta
500g spicy sausage, cut into pieces
~150g spinach
2 cloves garlic, minced
1 cup chopped tomatoes
1 cup tomato sauce
3/4 cup plain yogurt
1/4 cup milk
1 1/4 cups shredded mozzarella cheese
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp red pepper flakes
Preheat oven to 190C
Cook pasta according to package directions.
Meanwhile, cook sausage in 1tbsp butter until browned. When almost done, add garlic and cook briefly.
Place the spinach in the bottom of your pasta strainer. When pasta is done, pour pasta and water over the spinach allowing the spinach to wilt slightly.
Add pasta, spinach and tomatoes to the pan together with tomato sauce, yogurt, milk 1 cup of the cheese and spices. Mix well. Pour into oven-proof dish and top with remaining cheese.
Cover dish with foil. Cook for 30 minutes covered and then an additional 10 minutes uncovered.
The Verdict
Slightly boring. There were far too few vegetables, and the spinach turned out weird. If I make this again (rather than just using it for inspiration) I think I'll leave out the spinach and add a couple of bell peppers or a squash (or both!) instead.
300g pasta
500g spicy sausage, cut into pieces
~150g spinach
2 cloves garlic, minced
1 cup chopped tomatoes
1 cup tomato sauce
3/4 cup plain yogurt
1/4 cup milk
1 1/4 cups shredded mozzarella cheese
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp red pepper flakes
Preheat oven to 190C
Cook pasta according to package directions.
Meanwhile, cook sausage in 1tbsp butter until browned. When almost done, add garlic and cook briefly.
Place the spinach in the bottom of your pasta strainer. When pasta is done, pour pasta and water over the spinach allowing the spinach to wilt slightly.
Add pasta, spinach and tomatoes to the pan together with tomato sauce, yogurt, milk 1 cup of the cheese and spices. Mix well. Pour into oven-proof dish and top with remaining cheese.
Cover dish with foil. Cook for 30 minutes covered and then an additional 10 minutes uncovered.
The Verdict
Slightly boring. There were far too few vegetables, and the spinach turned out weird. If I make this again (rather than just using it for inspiration) I think I'll leave out the spinach and add a couple of bell peppers or a squash (or both!) instead.
Thursday, November 6, 2014
Week 44: One Pot Chicken Burrito
The Recipe
450g chicken, cut into bite-sized pieces
3 tbsp olive oil
1/2 onion
1 cup uncooked rice
1 can tomatoes
1 can beans
1/2 tsp garlic powder
1/2 tsp chili powder
1 tsp cumin
6dl chicken broth
2 cups shredded cheese
Salt and pepper
3 fresh tomatoes
guacamole
Season diced chicken with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Sauté onions in 2tbsp olive oil until they start to soften. Add chicken to pan and cook over medium high heat until chicken has started to brown. Move chicken to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes or just until some grains start to turn golden brown.
Stir in beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin. Bring to a simmer, cover and reduce heat to low.
Cook about 20 minutes or until rice is tender.
Season with additional salt and pepper as needed. Sprinkle with cheese and leave for 2-3 minutes until the cheese has melted. Garnish with fresh tomatoes and guacamole.
The Verdict
This sounded awesome, so I was very keen to try it. It tasted okay too, but a bit more bland than I had expected. And when I found myself making excuses to postpone using the leftovers, I figured that this probably wasn't something I should make again. It's not bad - not at all! Just slightly dull.
450g chicken, cut into bite-sized pieces
3 tbsp olive oil
1/2 onion
1 cup uncooked rice
1 can tomatoes
1 can beans
1/2 tsp garlic powder
1/2 tsp chili powder
1 tsp cumin
6dl chicken broth
2 cups shredded cheese
Salt and pepper
3 fresh tomatoes
guacamole
Season diced chicken with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Sauté onions in 2tbsp olive oil until they start to soften. Add chicken to pan and cook over medium high heat until chicken has started to brown. Move chicken to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes or just until some grains start to turn golden brown.
Stir in beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin. Bring to a simmer, cover and reduce heat to low.
Cook about 20 minutes or until rice is tender.
Season with additional salt and pepper as needed. Sprinkle with cheese and leave for 2-3 minutes until the cheese has melted. Garnish with fresh tomatoes and guacamole.
The Verdict
This sounded awesome, so I was very keen to try it. It tasted okay too, but a bit more bland than I had expected. And when I found myself making excuses to postpone using the leftovers, I figured that this probably wasn't something I should make again. It's not bad - not at all! Just slightly dull.
Monday, October 27, 2014
Week 43: Goulash Soup
The Recipe
(Serves 4)
150g bacon
1 large carrot
1 onion
1 medium-sized potato (~75g)
2-3 gloves garlic
500g minced beef
2 (140z) cans tomatoes
3/4l beef stock
2 bell peppers
1/2 tbsp paprika
salt
tomato paste
milk
Chop carrot, onion and potato into small cubes. Chop garlic and slice bell peppers.
In a pot, cook bacon until some of the fat is rendered. If it doesn't seem to give off enough fat, add a bit of oil before adding the onion, potato and carrots. Cook for 3 minutes. Add the minced beef and cook until brown. Add garlic and bell peppers and cook for another 2-3 minutes before adding tomatoes, beef stock and paprika. Bring to a boil and leave to simmer for 20 minutes.
Just before cooking add salt, tomato paste and milk according to taste.
Serve with Parmesan cheese
The Verdict
I used one can of tomatoes with chili instead of the paprika, but don't think it made all that much of a difference. I liked it well enough... not an instant favourite like some of the other soups I've tried, but good comfort food. DH liked it too, so I'll probably make it again :)
(Serves 4)
150g bacon
1 large carrot
1 onion
1 medium-sized potato (~75g)
2-3 gloves garlic
500g minced beef
2 (140z) cans tomatoes
3/4l beef stock
2 bell peppers
1/2 tbsp paprika
salt
tomato paste
milk
Chop carrot, onion and potato into small cubes. Chop garlic and slice bell peppers.
In a pot, cook bacon until some of the fat is rendered. If it doesn't seem to give off enough fat, add a bit of oil before adding the onion, potato and carrots. Cook for 3 minutes. Add the minced beef and cook until brown. Add garlic and bell peppers and cook for another 2-3 minutes before adding tomatoes, beef stock and paprika. Bring to a boil and leave to simmer for 20 minutes.
Just before cooking add salt, tomato paste and milk according to taste.
Serve with Parmesan cheese
The Verdict
I used one can of tomatoes with chili instead of the paprika, but don't think it made all that much of a difference. I liked it well enough... not an instant favourite like some of the other soups I've tried, but good comfort food. DH liked it too, so I'll probably make it again :)
Monday, October 20, 2014
Week 42: Greek Pasta Salad
The Recipe
300g penne pasta
1 tbsp olive oil
2 cloves garlic, pressed
1 red onion, chopped
450g chicken, cubed
2 large tomatoes, chopped
1/2 cup feta cheese, crumbled
2 tbsp lemon juice
2 tsp oregano
salt, pepper
Cook pasta till al dente. Drain and set aside.
Meanwhile heat oil in a pan. Add garlic and onion and cook for about 5 minutes - until translucent. Add chicken and cook until chicken is done.
Reduce heat to low and add tomato, feta, lemon juice and oregano. Add pasta and stir until heated through. Add salt and pepper to taste.
The Verdict
It seemed slightly heavy on the pasta, but appart from that I really liked it! The tastes meshed wonderfully together and the tanginess of the lemon worked very well with the chicken and the feta.
Definitely worth a repeat.
300g penne pasta
1 tbsp olive oil
2 cloves garlic, pressed
1 red onion, chopped
450g chicken, cubed
2 large tomatoes, chopped
1/2 cup feta cheese, crumbled
2 tbsp lemon juice
2 tsp oregano
salt, pepper
Cook pasta till al dente. Drain and set aside.
Meanwhile heat oil in a pan. Add garlic and onion and cook for about 5 minutes - until translucent. Add chicken and cook until chicken is done.
Reduce heat to low and add tomato, feta, lemon juice and oregano. Add pasta and stir until heated through. Add salt and pepper to taste.
The Verdict
It seemed slightly heavy on the pasta, but appart from that I really liked it! The tastes meshed wonderfully together and the tanginess of the lemon worked very well with the chicken and the feta.
Definitely worth a repeat.
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