The Recipe
1lb chicken breast filets
Oregano, paprika, onion powder, garlic powder, salt and pepper
~20 cherry tomatoes, halved
1 small onion, chopped
2-3 cloves garlic, minced
2.5dl cream (1 cup)
Bit of white wine (or chicken stock)
~150g mushrooms, sliced
handful of rucola/rocket or spinach (about half a bag)
Handful of sundried tomatoes, chopped (use scissors! it's easier)
Chili flakes (optional)
Parmesan cheese
Lemon juice
Butterfly the chicken and season with salt, pepper, onion powder, garlic powder, paprika, oregano.
Heat a deep pan with a bit of the sundried tomato oil and some olive oil, and sear both sides of the chicken. Cook until almost done, then remove from the pan.
Add onion, garlic and mushrooms and cook for a few minutes. Add the white wine (or chicken stock) to deglaze the pan. Add tomatoes and sun-dried tomatoes, some more oregano and a bit of chili flakes if you like the heat. Let it cook for a few more minutes and get up all the bits and pieces stuck to the bottom of the pan, then add the cream and a splash of water and leave it to simmer until the sauce has thickened up a bit. Toss in the greens, add parmesan cheese and put the chicken back into the sauce.
Let it simmer for another 5-10 minutes, and pour a bit of lemon juice on top immediately before serving.
Serve with pasta.
The Verdict
Good, but I think I should have cut up the chicken before returning it to the pan, and then just adding the pasta directly, rather than serving them separately. I think that would have worked better. It tasted fantastic, but is INCREDIBLY similar to a recipe that's already part of my regular rotation, so I'll probably just adapt that one, rather than keeping these as two different recipes.
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Wednesday, July 6, 2022
Tuesday, May 25, 2021
Week 20 - Pasta w. Pesto
The Recipe
250g pasta (fresh is best :-) )
1 glove garlic
2.5dl fresh basil
a dash of salt
3tbsp pine nuts
2tbsp parmesan cheese
1.25dl olive oil
1 bell pepper, sliced
125g bacon, diced (optional)
a handful of cherry tomatoes, in quarters
~10 asparagus, diced
Cook pasta according to instructions. Drain and remove from heat.
Roast the pine nuts in a dry pan over medium-high heat for a few minutes, until they're lightly golden. Put aside.
In the same pan add bacon and cook until starting to render fat. Add asparagus and cook until bacon is just starting to get crisp. Put aside.
Add garlic, salt, basil and pine nuts to a blender or similar. Chop very finely. Add cheese and mix again. Add the oil little by little until you have a fine paste.
Add the pesto to the pasta and mix. Add bacon, asparagus, bell pepper and tomatoes. Serve with extra parmesan cheese.
The Verdict
REALLY yummy, however there wasn't nearly enough pesto! I could easily have doubled the quantities written here (garlic through olive oil), and think I will do so next time.... because I'm definitely making this again!
250g pasta (fresh is best :-) )
1 glove garlic
2.5dl fresh basil
a dash of salt
3tbsp pine nuts
2tbsp parmesan cheese
1.25dl olive oil
1 bell pepper, sliced
125g bacon, diced (optional)
a handful of cherry tomatoes, in quarters
~10 asparagus, diced
Cook pasta according to instructions. Drain and remove from heat.
Roast the pine nuts in a dry pan over medium-high heat for a few minutes, until they're lightly golden. Put aside.
In the same pan add bacon and cook until starting to render fat. Add asparagus and cook until bacon is just starting to get crisp. Put aside.
Add garlic, salt, basil and pine nuts to a blender or similar. Chop very finely. Add cheese and mix again. Add the oil little by little until you have a fine paste.
Add the pesto to the pasta and mix. Add bacon, asparagus, bell pepper and tomatoes. Serve with extra parmesan cheese.
The Verdict
REALLY yummy, however there wasn't nearly enough pesto! I could easily have doubled the quantities written here (garlic through olive oil), and think I will do so next time.... because I'm definitely making this again!
Friday, December 4, 2020
Week 43 - Bellpepper Tortellini
The Recipe
1 red bell pepper
1 yellow bell pepper
1 squash
2-3 cloves garlic
2.5dl chicken stock
fresh basil parmesan cheese
250g tortellini
Cook the tortellini according to the instructions on the package.
Cut bell peppers and squash into bite-sized pieces and chop the garlic finely.
In a pan, heat 3tbsp olive oil over medium high heat and cook the garlic until fragrant. Add bell pepper and squash and let it cook for 5 minutes. Add chicken stock and bring to a boil. Leave to reduce a bit. Add parmesan cheese and the tortellini and serve immediately.
The Verdict
Strangely dull!! Really weird. I added sweet chili sauce and that helped a bit, but not enough that I'm gonna make it again.
1 red bell pepper
1 yellow bell pepper
1 squash
2-3 cloves garlic
2.5dl chicken stock
fresh basil parmesan cheese
250g tortellini
Cook the tortellini according to the instructions on the package.
Cut bell peppers and squash into bite-sized pieces and chop the garlic finely.
In a pan, heat 3tbsp olive oil over medium high heat and cook the garlic until fragrant. Add bell pepper and squash and let it cook for 5 minutes. Add chicken stock and bring to a boil. Leave to reduce a bit. Add parmesan cheese and the tortellini and serve immediately.
The Verdict
Strangely dull!! Really weird. I added sweet chili sauce and that helped a bit, but not enough that I'm gonna make it again.
Wednesday, August 19, 2020
Week 33: Lemony Asparagus Pasta
The Recipe
~250g pasta
2 cups asparagus cut into 1" pieces (~8-10 asparagus)
2 spring onions, chopped
3 tbsp olive oil
2 tbsp lemon juice
150g bacon (optional)
3 cloves garlic, chopped
1/2 tsp pepper
A handful of cherry tomatoes, quartered
Cook pasta according to directions. Add asparagus to pasta during the last 3 minutes of cooking.
Meanwhile cook bacon until just crisp. Add spring onions and let them soften a bit. Add garlic and stir for a few minutes.
Drain pasta. Stir in all remaining ingredients.
Serve with parmesan cheese.
The Verdict
Surprisingly bland. Not something I'm likely to make again.
~250g pasta
2 cups asparagus cut into 1" pieces (~8-10 asparagus)
2 spring onions, chopped
3 tbsp olive oil
2 tbsp lemon juice
150g bacon (optional)
3 cloves garlic, chopped
1/2 tsp pepper
A handful of cherry tomatoes, quartered
Cook pasta according to directions. Add asparagus to pasta during the last 3 minutes of cooking.
Meanwhile cook bacon until just crisp. Add spring onions and let them soften a bit. Add garlic and stir for a few minutes.
Drain pasta. Stir in all remaining ingredients.
Serve with parmesan cheese.
The Verdict
Surprisingly bland. Not something I'm likely to make again.
Saturday, June 13, 2020
Week 23: Cabonara ala Lucy
The Recipe
125g thick-cut bacon
2-3 cloves garlic
1 tbsp olive oil
½ tbsp butter
2 tbsp white wine
2 eggs
~½ cup parmesan cheese
Salt, pepper
Assorted vegetables (mushrooms, bell pepper, tomatoes - whatever strikes your fancy)
In a pot, cook spaghetti for two.
Meanwhile, cut the bacon into small squares and cut up any vegetables you might decide to use.
Melt butter/oil in a pan over medium heat and cook the garlic for a few minutes until golden. Remove and discard the garlic.
Cook the bacon in the garlicky butter. When almost done, add the vegetables and give them a quick fry-up. Add wine and simmer for a few minutes to reduce.
In a bowl, mix together eggs, cheese, salt, pepper and any other spices you want to add. Once the spaghetti is done, stir in the egg mix and allow the heat from the pasta to cook the egg.
Stir in the bacon and vegetables and serve.
The Verdict
Well, cabonara is ALWAYS worth cooking in my books, but honestly, I like my usual recipe better, and it's not that different, so I probably won't bother with this one again.
125g thick-cut bacon
2-3 cloves garlic
1 tbsp olive oil
½ tbsp butter
2 tbsp white wine
2 eggs
~½ cup parmesan cheese
Salt, pepper
Assorted vegetables (mushrooms, bell pepper, tomatoes - whatever strikes your fancy)
In a pot, cook spaghetti for two.
Meanwhile, cut the bacon into small squares and cut up any vegetables you might decide to use.
Melt butter/oil in a pan over medium heat and cook the garlic for a few minutes until golden. Remove and discard the garlic.
Cook the bacon in the garlicky butter. When almost done, add the vegetables and give them a quick fry-up. Add wine and simmer for a few minutes to reduce.
In a bowl, mix together eggs, cheese, salt, pepper and any other spices you want to add. Once the spaghetti is done, stir in the egg mix and allow the heat from the pasta to cook the egg.
Stir in the bacon and vegetables and serve.
The Verdict
Well, cabonara is ALWAYS worth cooking in my books, but honestly, I like my usual recipe better, and it's not that different, so I probably won't bother with this one again.
Friday, February 7, 2020
Week 5: Easy Pasta Dish
The Recipe
1 onion
1 bell pepper
1 can tomatoes
5dl vegetable broth
200g pasta
2.5dl half-and-half (madlavningsfløde in Danish... couldn't find an English equivalent)
150g bacon
Salt, pepper, thyme, oregano, paprika
In a pot, cook bacon until crispy. Remove to a place, reserving the grease - add more oil if there wasn't much grease.
Chop onion and bell pepper and cook them for a few minutes until the onion is fragrant. Add broth, canned tomatoes and pasta. Cook until the pasta is almost done. Add half-and-half and spices and leave to simmer until the sauce as the desired consistency. Add bacon and serve.
The Verdict
Strangely bland. It would probably be better if I replaced the half-and-half with either cream cheese or real cream. As it was, it was okay, but nothing special. Might actually also be better with sausages instead of bacon.
1 onion
1 bell pepper
1 can tomatoes
5dl vegetable broth
200g pasta
2.5dl half-and-half (madlavningsfløde in Danish... couldn't find an English equivalent)
150g bacon
Salt, pepper, thyme, oregano, paprika
In a pot, cook bacon until crispy. Remove to a place, reserving the grease - add more oil if there wasn't much grease.
Chop onion and bell pepper and cook them for a few minutes until the onion is fragrant. Add broth, canned tomatoes and pasta. Cook until the pasta is almost done. Add half-and-half and spices and leave to simmer until the sauce as the desired consistency. Add bacon and serve.
The Verdict
Strangely bland. It would probably be better if I replaced the half-and-half with either cream cheese or real cream. As it was, it was okay, but nothing special. Might actually also be better with sausages instead of bacon.
Wednesday, November 6, 2019
Week 45: Chorizo Pasta
The Recipe
(Serves 3)
Olive oil
1 onion, chopped
3 cloves garlic, chopped
~200g mushrooms, thinly sliced
1 can (400g) tomatoes
~80g chorizo, cut into thin stripes (optional)
A handful of olives (optional)
Salt, pepper and basil to taste
1 cup (2.5dl) cream
Enough pasta for 3 people
Cook pasta in salted water.
Heat the oil in a wok or similar and saute onion, garlic and mushrooms until soft and fragrant. Add tomatoes, chorizo and olives and bring to a simmer. Cook for 5 minutes, stirring occasionally. Add chili, salt, pepper and basil and cook for another 5 minutes. Add cream and cook for yet another 5 minutes.
Serve immediately - it's best piping hot :D
The Verdict
REALLY good!!! The cream makes it taste so decadent :-D I used canned tomatoes with chili which meant the whole thing had a bit more of a kick than anticipated, but the cream cooled it down nicely enough for DH - I might try with non-spicy tomatoes next time though. Because there will definitely be a next time - SO yummy!!!
(Serves 3)
Olive oil
1 onion, chopped
3 cloves garlic, chopped
~200g mushrooms, thinly sliced
1 can (400g) tomatoes
~80g chorizo, cut into thin stripes (optional)
A handful of olives (optional)
Salt, pepper and basil to taste
1 cup (2.5dl) cream
Enough pasta for 3 people
Cook pasta in salted water.
Heat the oil in a wok or similar and saute onion, garlic and mushrooms until soft and fragrant. Add tomatoes, chorizo and olives and bring to a simmer. Cook for 5 minutes, stirring occasionally. Add chili, salt, pepper and basil and cook for another 5 minutes. Add cream and cook for yet another 5 minutes.
Serve immediately - it's best piping hot :D
The Verdict
REALLY good!!! The cream makes it taste so decadent :-D I used canned tomatoes with chili which meant the whole thing had a bit more of a kick than anticipated, but the cream cooled it down nicely enough for DH - I might try with non-spicy tomatoes next time though. Because there will definitely be a next time - SO yummy!!!
Thursday, September 26, 2019
Week 39: Cheesy Pasta
The Recipe
3/4l pasta
1 onion, sliced
2 garlic cloves, sliced
~100g sausages (or other meat) in bite sized pieces
1/2 squash, cubed
2 carrots, cubed
1 tomato, cubed
1/2 - 1dl milk
~100g feta, crumbled
Salt, pepper, paprika and curry to taste
Cook pasta according to the instructions on the package.
Meanwhile, warm a bit of oil in a pot and cook onion and garlic until translucent. Add squash, carrots, tomato and sausages and cook for a few minutes while stirring. Add milk, feta and stir in all spices. Bring to a simmer and reduce heat. Cook under lid until the feta has melted completely, stirring occasionally, to make sure the milk doesn't burn.
The Verdict
Honestly? This was a "for lack of better options, empty the fridge" dish, that I normally wouldn't even think to jot down. However, it turned out SO GOOD that I definitely want to save the recipe for future reference. The feta made the sauce deliciously creamy and the spices complimented each other nicely. I added some sweet chili sauce at mealtime - DH just left it as is. Definitely something I'd want to make again, and I can't even think of any substitutions that would've made it better.
3/4l pasta
1 onion, sliced
2 garlic cloves, sliced
~100g sausages (or other meat) in bite sized pieces
1/2 squash, cubed
2 carrots, cubed
1 tomato, cubed
1/2 - 1dl milk
~100g feta, crumbled
Salt, pepper, paprika and curry to taste
Cook pasta according to the instructions on the package.
Meanwhile, warm a bit of oil in a pot and cook onion and garlic until translucent. Add squash, carrots, tomato and sausages and cook for a few minutes while stirring. Add milk, feta and stir in all spices. Bring to a simmer and reduce heat. Cook under lid until the feta has melted completely, stirring occasionally, to make sure the milk doesn't burn.
The Verdict
Honestly? This was a "for lack of better options, empty the fridge" dish, that I normally wouldn't even think to jot down. However, it turned out SO GOOD that I definitely want to save the recipe for future reference. The feta made the sauce deliciously creamy and the spices complimented each other nicely. I added some sweet chili sauce at mealtime - DH just left it as is. Definitely something I'd want to make again, and I can't even think of any substitutions that would've made it better.
Monday, August 12, 2019
Week 33: Butter Garlic Noodles
The Recipe
~400g pasta
90g butter
6-8 cloves garlic, minced
150g bacon, sliced (optional)
1 bell pepper, sliced
A handful of cherry tomatoes, halved
1tsp salt
1tsp pepper
~3/4dl Parmesan or Parmigiano cheese
Fresh basil (optional)
Cook pasta according to instructions on package.
Meanwhile, cook bacon in a small saucepan. Remove bacon, leaving fat behind and cook the sliced bell pepper until soft. Add a bit of water if the pan runs dry. Remove bell pepper. Turn heat to medium low and melt butter. Once the butter has melted, add garlic and cook for about 5 minutes until translucent - do NOT allow garlic to brown. Add salt and pepper, bell pepper, bacon and cherry tomatoes.
Drain the pasta and mix with the cheese. Pour the sauce over top and stir to combine. Allow the pasta to rest for a few minutes to absorb some of the butter.
Serve with basil and a sweet chili sauce if desired.
The Verdict
VERY garlicky! But we like garlic, so that's all good :-D The sauce didn't coat the pasta quite as nicely as I'd hoped for, but I think I may just not have left it to rest long enough. But it tasted great, so if you don't mind smelling like garlic for the rest of the evening, I'd definitely recommend it. I think I'd add more tomatoes next time though. I used about 7-8 this time and it could easily have carried twice that.
~400g pasta
90g butter
6-8 cloves garlic, minced
150g bacon, sliced (optional)
1 bell pepper, sliced
A handful of cherry tomatoes, halved
1tsp salt
1tsp pepper
~3/4dl Parmesan or Parmigiano cheese
Fresh basil (optional)
Cook pasta according to instructions on package.
Meanwhile, cook bacon in a small saucepan. Remove bacon, leaving fat behind and cook the sliced bell pepper until soft. Add a bit of water if the pan runs dry. Remove bell pepper. Turn heat to medium low and melt butter. Once the butter has melted, add garlic and cook for about 5 minutes until translucent - do NOT allow garlic to brown. Add salt and pepper, bell pepper, bacon and cherry tomatoes.
Drain the pasta and mix with the cheese. Pour the sauce over top and stir to combine. Allow the pasta to rest for a few minutes to absorb some of the butter.
Serve with basil and a sweet chili sauce if desired.
The Verdict
VERY garlicky! But we like garlic, so that's all good :-D The sauce didn't coat the pasta quite as nicely as I'd hoped for, but I think I may just not have left it to rest long enough. But it tasted great, so if you don't mind smelling like garlic for the rest of the evening, I'd definitely recommend it. I think I'd add more tomatoes next time though. I used about 7-8 this time and it could easily have carried twice that.
Wednesday, November 7, 2018
Week 44: Fettuccine Alfredo
The Recipe
200-250g fettuccine or tagliatelle
80g butter
2.5dl parmesan cheese
2.5dl cream
150g bacon
200-250g mushrooms, quartered
3 cloves garlic, chopped
basil
salt, pepper
Cook pasta according to the instructions on the package. Drain and set aside.
In a pan, cook bacon over high heat until close to crispy. Remove from pan, leaving drippings behind. Cook garlic and mushrooms until the mushrooms are brown and soft.
In a small pot, melt butter over low heat. Add parmesan cheese and cream and bring to a boil under constant stirring. Add basil, salt and pepper.
Pour sauce, bacon, garlic and mushrooms over the pasta and mix. Serve immediately.
The Verdict
Pretty good. I liked it a lot, but it tasted very similar to the Pasta Cabonara I make and is a lot more work because of the cheese sauce, so I'm probably not likely to remake it often.
200-250g fettuccine or tagliatelle
80g butter
2.5dl parmesan cheese
2.5dl cream
150g bacon
200-250g mushrooms, quartered
3 cloves garlic, chopped
basil
salt, pepper
Cook pasta according to the instructions on the package. Drain and set aside.
In a pan, cook bacon over high heat until close to crispy. Remove from pan, leaving drippings behind. Cook garlic and mushrooms until the mushrooms are brown and soft.
In a small pot, melt butter over low heat. Add parmesan cheese and cream and bring to a boil under constant stirring. Add basil, salt and pepper.
Pour sauce, bacon, garlic and mushrooms over the pasta and mix. Serve immediately.
The Verdict
Pretty good. I liked it a lot, but it tasted very similar to the Pasta Cabonara I make and is a lot more work because of the cheese sauce, so I'm probably not likely to remake it often.
Monday, September 10, 2018
Week 36: Spicy Penne with Bell Pepper
The Recipe
Three large bell peppers in different colours if possible (just for looks)
250g cherry tomatoes, halved
400g penne
0.75dl olive oil (~5 tbsp)
2 tbsp sweet chilisauce
1 tbsp red wine vinegar
fresh basil
parmesan cheese
Cut the bell peppers into quarters, removing stem and seeds. Grill skin-side up for 10-20 minutes or until the skin starts to blacken and bubble up. Remove from grill/oven and leave until cool enough to handle. Remove as much of the skin as possible (there'll always be some left - that's alright) and cut into thin slices.
Meanwhile, cook the pasta according to the instructions on the package.
Mix together oil, chili sauce and vinegar and add salt/pepper according to taste.
Add everything to the pasta. Add fresh basil and shredded parmesan cheese for serving.
Can be served either as a main or as a side dish.
The Verdict
'Spicy' is a bit of a misnomer. Though the red wine vinegar smelled really overpowering as I was tossing the salad, but at the end of the day you could hardly taste it - same went for the chili sauce, so I might add more of the latter next time. Otherwise I really liked it - it was a nice touch to grill the bell pepper first, rather than just leave them raw. A bit more work to be sure, but worth it. Definitely something I'll make again. I'll probably use a bit less pasta though. Even here I used less penne than the recipe called for (originally 500g) and the ratios still seemed weird - far too much pasta for the veggies. Easily remedied though.
Three large bell peppers in different colours if possible (just for looks)
250g cherry tomatoes, halved
400g penne
0.75dl olive oil (~5 tbsp)
2 tbsp sweet chilisauce
1 tbsp red wine vinegar
fresh basil
parmesan cheese
Cut the bell peppers into quarters, removing stem and seeds. Grill skin-side up for 10-20 minutes or until the skin starts to blacken and bubble up. Remove from grill/oven and leave until cool enough to handle. Remove as much of the skin as possible (there'll always be some left - that's alright) and cut into thin slices.
Meanwhile, cook the pasta according to the instructions on the package.
Mix together oil, chili sauce and vinegar and add salt/pepper according to taste.
Add everything to the pasta. Add fresh basil and shredded parmesan cheese for serving.
Can be served either as a main or as a side dish.
The Verdict
'Spicy' is a bit of a misnomer. Though the red wine vinegar smelled really overpowering as I was tossing the salad, but at the end of the day you could hardly taste it - same went for the chili sauce, so I might add more of the latter next time. Otherwise I really liked it - it was a nice touch to grill the bell pepper first, rather than just leave them raw. A bit more work to be sure, but worth it. Definitely something I'll make again. I'll probably use a bit less pasta though. Even here I used less penne than the recipe called for (originally 500g) and the ratios still seemed weird - far too much pasta for the veggies. Easily remedied though.
Monday, August 27, 2018
Week 35: Pasta with Pesto and Walnuts
The Recipe
250g penne pasta
~400g chicken, cut into bite-sized pieces
60g walnuts
8 slices bacon
250g cherry tomatoes, halved
60g (~22) olives, sliced
120g green pesto
fresh basil (optional)
Slices of parmesan cheese for serving (optional)
Cook pasta according to instructions on package. Drain and mix with the pesto. Leave to cool.
Meanwhile, roast the walnuts in a pan over medium heat for a few minutes. Remove from pan, let them cool and chop coarsely. Cook the bacon until crumbly. Remove from pan and leave to cool. Cook the chicken until done. Remove from pan and leave to cool.
Mix everything together. Serve with fresh basil and parmesan cheese and some greens on the side.
The Verdict
I served this with lettuce and cucumber - definitely suited it well!
I mostly liked this, but the walnuts were a bit overpowering (and I only used half of what the original recipe called for!!!). I think, if I were to make this again, I'd use a different kind of nuts instead... either hazelnuts, almonds or pine nuts. I also think it would improve with some mozzerella cheese. Either instead of or in addition to the parmesan cheese.
250g penne pasta
~400g chicken, cut into bite-sized pieces
60g walnuts
8 slices bacon
250g cherry tomatoes, halved
60g (~22) olives, sliced
120g green pesto
fresh basil (optional)
Slices of parmesan cheese for serving (optional)
Cook pasta according to instructions on package. Drain and mix with the pesto. Leave to cool.
Meanwhile, roast the walnuts in a pan over medium heat for a few minutes. Remove from pan, let them cool and chop coarsely. Cook the bacon until crumbly. Remove from pan and leave to cool. Cook the chicken until done. Remove from pan and leave to cool.
Mix everything together. Serve with fresh basil and parmesan cheese and some greens on the side.
The Verdict
I served this with lettuce and cucumber - definitely suited it well!
I mostly liked this, but the walnuts were a bit overpowering (and I only used half of what the original recipe called for!!!). I think, if I were to make this again, I'd use a different kind of nuts instead... either hazelnuts, almonds or pine nuts. I also think it would improve with some mozzerella cheese. Either instead of or in addition to the parmesan cheese.
Wednesday, June 27, 2018
Week 24: Pasta With Bell Pepper
The Recipe
Olive oil
1 large onion, chopped
2-3 cloves garlic, chopped
150g bacon, sliced
2 large bell peppers, diced
1 can (400g) tomatoes
1dl white wine (optional)
1dl cream (optional)
50g cashew nuts
Pasta
Cook the pasta according to the instructions on the package. Drain and set aside.
Meanwhile, warm the oil in a pot. Add onions, garlic and bacon and cook for about 5 minutes while stirring. Add bell peppers and cook for another 5 minutes.
Add tomatoes, white wine and cream and bring to a boil. Reduce the heat and let it simmer under lid for 15 minutes. Remove the lid and cook for another 15'ish minutes until the sauce has reduced to your liking. Season with salt and pepper to taste. Add cashew nuts and cook for another 5 minutes.
Add pasta to the pot. Stir and serve.
The Verdict
Really good in all its simplicity. I added chili cream cheese to my serving which I think improved it GREATLY - so next time I might just add it straight to the pot.
Olive oil
1 large onion, chopped
2-3 cloves garlic, chopped
150g bacon, sliced
2 large bell peppers, diced
1 can (400g) tomatoes
1dl white wine (optional)
1dl cream (optional)
50g cashew nuts
Pasta
Cook the pasta according to the instructions on the package. Drain and set aside.
Meanwhile, warm the oil in a pot. Add onions, garlic and bacon and cook for about 5 minutes while stirring. Add bell peppers and cook for another 5 minutes.
Add tomatoes, white wine and cream and bring to a boil. Reduce the heat and let it simmer under lid for 15 minutes. Remove the lid and cook for another 15'ish minutes until the sauce has reduced to your liking. Season with salt and pepper to taste. Add cashew nuts and cook for another 5 minutes.
Add pasta to the pot. Stir and serve.
The Verdict
Really good in all its simplicity. I added chili cream cheese to my serving which I think improved it GREATLY - so next time I might just add it straight to the pot.
Monday, April 16, 2018
Week 16: Creamy Parmesan Chicken Pasta
The Recipe
~500g chicken breast, pounded thin
2 cloves garlic, chopped
Chili flakes to taste
0.5dl white wine
2.5dl chicken broth
5-6 sundried tomatoes, chopped
1dl heavy cream
0.5-1dl parmesan cheese
A large handful of rocket salad, sliced
Basil to taste (fresh is best, dried can also be used)
Penne pasta
Cook pasta according to the instructions on the bag.
Meanwhile, heat oil in a pan and cook the chicken for 2-3 minutes on each side until browned. Remove from pan and cut into stripes - the chicken is probably not quite done yet at this point - if that's the case just return the stripes to the pan for a few more minutes until done. Remove from pan and set aside.
Add a bit more oil to the pan and cook garlic and chili flakes until fragrant - about a minute or so. Add white wine and scrape the pan to get all the deliciousness off the bottom of it. Add chicken broth, cream, sundried tomatoes, parmesan cheese and salt and pepper to taste. Bring to a boil, then reduce the heat and let it simmer for a few minutes.
Return the chicken to the sauce, add the rocket salad and basil and stir until it's just wilted.
Add pasta and serve.
The Verdict
SO good!! As in close-to-restaurant-worthy good! Definitely something I'll make again. I wouldn't have minded a bit more sauce, and will probably add more sundried tomatoes and rocket salad to the sauce next time, but even just as-is it turned out to be one of the best pasta-dishes I've made in a long time.
Fortunately we had leftovers :-D I've already claimed those for myself.
~500g chicken breast, pounded thin
2 cloves garlic, chopped
Chili flakes to taste
0.5dl white wine
2.5dl chicken broth
5-6 sundried tomatoes, chopped
1dl heavy cream
0.5-1dl parmesan cheese
A large handful of rocket salad, sliced
Basil to taste (fresh is best, dried can also be used)
Penne pasta
Cook pasta according to the instructions on the bag.
Meanwhile, heat oil in a pan and cook the chicken for 2-3 minutes on each side until browned. Remove from pan and cut into stripes - the chicken is probably not quite done yet at this point - if that's the case just return the stripes to the pan for a few more minutes until done. Remove from pan and set aside.
Add a bit more oil to the pan and cook garlic and chili flakes until fragrant - about a minute or so. Add white wine and scrape the pan to get all the deliciousness off the bottom of it. Add chicken broth, cream, sundried tomatoes, parmesan cheese and salt and pepper to taste. Bring to a boil, then reduce the heat and let it simmer for a few minutes.
Return the chicken to the sauce, add the rocket salad and basil and stir until it's just wilted.
Add pasta and serve.
The Verdict
SO good!! As in close-to-restaurant-worthy good! Definitely something I'll make again. I wouldn't have minded a bit more sauce, and will probably add more sundried tomatoes and rocket salad to the sauce next time, but even just as-is it turned out to be one of the best pasta-dishes I've made in a long time.
Fortunately we had leftovers :-D I've already claimed those for myself.
Wednesday, February 21, 2018
Week 7: Creamy Pasta Casserole
The Recipe
250-300g penne pasta
~500g pasta sauce
1/2 dl cream
1dl parmesan cheese
1 tbsp balsamic vinegar
1/2 dl pesto
1 large onion, sliced
~250g cherry tomatos
150g mozarella, diced
1 bell pepper, diced
basil leaves
250-300g chicken (or pork)
Butter
Cook the pasta according to the instructions on the package and preheat the oven to 180C.
Meanwhile, melt butter in a skillet and cook chicken until brown - 2-3 minutes on each side. Transfer to an ovenproof dish. Add onion to the skillet and cook until softened slightly. Transfer to the ovenproof dish as well. Add tomatos, bell peper and mozarella.
In a bowl, mix together pasta sauce, cream, parmesan cheese, balsamic vinegar and pesto. Once the pasta is cooked, mix thoroughly with the sauce and transfer everything to the ovenproof dish. Mix everything up to ensure that not all the pasta is left on top.
Bake for 20 minutes. Add fresh basil leaves just before serving.
The Verdict
Really, really good! I used heavy cream which felt a tad decadent, but it was SO worth it. Definitely a restaurant-grade pasta dish.
250-300g penne pasta
~500g pasta sauce
1/2 dl cream
1dl parmesan cheese
1 tbsp balsamic vinegar
1/2 dl pesto
1 large onion, sliced
~250g cherry tomatos
150g mozarella, diced
1 bell pepper, diced
basil leaves
250-300g chicken (or pork)
Butter
Cook the pasta according to the instructions on the package and preheat the oven to 180C.
Meanwhile, melt butter in a skillet and cook chicken until brown - 2-3 minutes on each side. Transfer to an ovenproof dish. Add onion to the skillet and cook until softened slightly. Transfer to the ovenproof dish as well. Add tomatos, bell peper and mozarella.
In a bowl, mix together pasta sauce, cream, parmesan cheese, balsamic vinegar and pesto. Once the pasta is cooked, mix thoroughly with the sauce and transfer everything to the ovenproof dish. Mix everything up to ensure that not all the pasta is left on top.
Bake for 20 minutes. Add fresh basil leaves just before serving.
The Verdict
Really, really good! I used heavy cream which felt a tad decadent, but it was SO worth it. Definitely a restaurant-grade pasta dish.
Monday, August 1, 2016
Week 30: One Pot Fajitas Pasta
The Recipe
3 tbsp oil
2-3 chicken breasts, sliced
3 bell peppers, sliced (I used a red, a yellow and an orange)
1 onion, sliced
2 cloves garlic, sliced
1 tsp salt
1 tsp pepper
1 tsp chili powder
1 tsp. cumin
4 cups milk
4 cups penne pasta
1-2 cups pepper jack cheese, shredded (didn't have any, so I used gouda with chili)
Heat oil in a LARGE pot over high heat (I underestimated how large and had to move to a bigger pot half way through - you need one that fits 5 liters at least). Add chicken and cook until just browned, then take the chicken out. (You may want to do this in two batches in order to cook rather than boil the chicken.)
Add bell peppers, onions and garlic, cooking until the onion is translucent.
Return chicken to pot and add spices, stirring until evenly coated.
Add milk and pasta, stirring constantly to prevent the pasta from sticking. Cook for 8-10 minutes or until the pasta is al dente.
Add cheese and mix until melted.
The Verdict
The original recipe had one full tablespoon of both cumin and chili, but even I felt that might be a bit much. 1 tsp of each seemed more reasonable for most people, and I just added some chili flakes to my plate when serving.
But it was really good! I liked it a lot, and it was super-easy to make. Definitely something I'll make again!
3 tbsp oil
2-3 chicken breasts, sliced
3 bell peppers, sliced (I used a red, a yellow and an orange)
1 onion, sliced
2 cloves garlic, sliced
1 tsp salt
1 tsp pepper
1 tsp chili powder
1 tsp. cumin
4 cups milk
4 cups penne pasta
1-2 cups pepper jack cheese, shredded (didn't have any, so I used gouda with chili)
Heat oil in a LARGE pot over high heat (I underestimated how large and had to move to a bigger pot half way through - you need one that fits 5 liters at least). Add chicken and cook until just browned, then take the chicken out. (You may want to do this in two batches in order to cook rather than boil the chicken.)
Add bell peppers, onions and garlic, cooking until the onion is translucent.
Return chicken to pot and add spices, stirring until evenly coated.
Add milk and pasta, stirring constantly to prevent the pasta from sticking. Cook for 8-10 minutes or until the pasta is al dente.
Add cheese and mix until melted.
The Verdict
The original recipe had one full tablespoon of both cumin and chili, but even I felt that might be a bit much. 1 tsp of each seemed more reasonable for most people, and I just added some chili flakes to my plate when serving.
But it was really good! I liked it a lot, and it was super-easy to make. Definitely something I'll make again!
Tuesday, September 15, 2015
Week 38: Mac and Cheeseburger
The Recipe
500g minced beef
1 package taco seasoning (~20g)
1 can (14oz) tomatoes with chilies
1/2l beef broth
1/2l elbow macaroni
1/2tsp salt
1/2tsp pebber
2tbsp butter
2tbsp flour
3/4 cup milk
2.5dl shredded cheddar cheese (shred your own to make it even better)
In a pot, brown the beef. Stir in taco seasoning, tomatoes, broth and macaroni. Bring to a boil, season with salt and pepper, reduce heat and cover pan. leave to simmer for 12-14 minutes or until the macaroni is tender.
Meanwhile make the cheese sauce: Melt the butter in a saucepan. Reduce heat to low, whisk in the flour and cook, while constantly whisking for 5 minutes. Whisk in the milk a bit at a time and bring to a boil. Whisk until smooth and thickened. Stir in the shredded cheddar cheese until melted. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.
The Verdict
Not an instant favourite - I thought it lacked some vegetables of some sort - but really easy to make and a nice comfort meal. Definitely something I could see myself making again. Next time I think I'll add more cheese though - 2.5dl wasn't quite enough.
500g minced beef
1 package taco seasoning (~20g)
1 can (14oz) tomatoes with chilies
1/2l beef broth
1/2l elbow macaroni
1/2tsp salt
1/2tsp pebber
2tbsp butter
2tbsp flour
3/4 cup milk
2.5dl shredded cheddar cheese (shred your own to make it even better)
In a pot, brown the beef. Stir in taco seasoning, tomatoes, broth and macaroni. Bring to a boil, season with salt and pepper, reduce heat and cover pan. leave to simmer for 12-14 minutes or until the macaroni is tender.
Meanwhile make the cheese sauce: Melt the butter in a saucepan. Reduce heat to low, whisk in the flour and cook, while constantly whisking for 5 minutes. Whisk in the milk a bit at a time and bring to a boil. Whisk until smooth and thickened. Stir in the shredded cheddar cheese until melted. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.
The Verdict
Not an instant favourite - I thought it lacked some vegetables of some sort - but really easy to make and a nice comfort meal. Definitely something I could see myself making again. Next time I think I'll add more cheese though - 2.5dl wasn't quite enough.
Sunday, June 21, 2015
Week 25: Pasta dish
The Recipe
300g pasta
300g sausages
1 leek
150g corn
1.5dl cream
salt, pepper
Shredded cheese
Boil the pasta according to the instructions on the package. Cut the leek into rings and give them a quick boil.
Mix pasta through corn together in an ovenproof dish. Pour cream over and add salt and pepper according to taste.
Garnish with shredded cheese.
The Verdict
Easy and tasty. Not an instant favourite, but a nice, solid dish, that I'll probably make again. It's suitable for an "empty the fridge" dish as you can easily substitute pretty much everything with something else.
300g pasta
300g sausages
1 leek
150g corn
1.5dl cream
salt, pepper
Shredded cheese
Boil the pasta according to the instructions on the package. Cut the leek into rings and give them a quick boil.
Mix pasta through corn together in an ovenproof dish. Pour cream over and add salt and pepper according to taste.
Garnish with shredded cheese.
The Verdict
Easy and tasty. Not an instant favourite, but a nice, solid dish, that I'll probably make again. It's suitable for an "empty the fridge" dish as you can easily substitute pretty much everything with something else.
Thursday, April 23, 2015
Week 17: Tomato-Basil Chicken Pasta
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!
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!
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.
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