The Recipe
150g bacon
12 ounces linguine pasta (couldn't find any, so I used spaghetti instead)
1 can (15 ounces) diced tomatoes with liquid
1 onion, cut in thin strips
4 cloves garlic, very thinly sliced
1 bell pepper, cut in thin strips
1/2 squash, chopped
1/4 tsp red pepper flakes
2 tsp dried oregano leaves
4 1/2 cups vegetable broth
2 tbsp olive oil
1 bunch (about 10 to 12 leaves) basil, diced
Parmesan cheese for garnish
Cook bacon in a large stock pot until almost done. Add pasta, tomatoes, onion, garlic, bell pepper and squash. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
Season to taste with salt and pepper. Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with Parmesan cheese.
The Verdict
I had a bunch of asparagus from the garden, which I thought I might as well add as well - worked very nicely :)
The liquid did not evaporate at all! So this ended up more as a stew than a pasta dish. Never mind - it still turned out absolutely delicious, and is definitely something I'll be making again.
Monday, May 12, 2014
Tuesday, April 29, 2014
Week 18: Crispy Edamame, take 2
I've tried crispy edamame once before, and wasn't too impressed by that recipe, so when I found a different one, I thought I'd give that one a try to see if it turned out any better.
The Recipe
Defrost shelled edamame beans, sprinkle with olive oil and coat with a mixture of parmasan cheese (2 tbsp), garlic powder (1/4 tsp), salt and pepper.
Preheat oven to 200C and cook for 20 minutes or until the cheese is crispy.
The Verdict
Better than my first try, but still not as good as I had hoped. I do think part of that was too much parmasan cheese and garlic powder though, so I may try again with less of both.
The Recipe
Defrost shelled edamame beans, sprinkle with olive oil and coat with a mixture of parmasan cheese (2 tbsp), garlic powder (1/4 tsp), salt and pepper.
Preheat oven to 200C and cook for 20 minutes or until the cheese is crispy.
The Verdict
Better than my first try, but still not as good as I had hoped. I do think part of that was too much parmasan cheese and garlic powder though, so I may try again with less of both.
Monday, April 28, 2014
Week 17: Spaghetti with Chicken and Mushroom Sauce
The Recipe
Enough spaghetti or other pasta for 2 people
300g chicken breast, cut in thin slices
1 tbsp olive oil
30g butter
125g bacon, cut into thin slices
2 cloves garlic, minced
250g mushrooms, thinly sliced
0.8dl white wine
1.7dl light cream
4 spring onions, sliced
1 tbsp flour
2 tbsp water
Parmesan
Cook the pasta, drain and put aside.
Meanwhile heat oil and butter in a pan over medium-high heat. Add chicken and cook until lightly browned on all sides. Add bacon, garlic and mushrooms and cook until mushrooms are slightly wilted. Add white wine and let it reduce by about half. Add spring onions and cream and bring to a boil.
Mix water and flour together and add while stirring until the sauce thickens. Season with salt, pepper and chili.
Pour sauce over pasta, mix, and serve with parmesan cheese.
The Verdict
I think I'd cooked the chicken for too long, as it had gotten rather dry. I liked the dish well enough, but it was very similar to other pasta dishes which I prefer. So I probably won't be making this again.
Enough spaghetti or other pasta for 2 people
300g chicken breast, cut in thin slices
1 tbsp olive oil
30g butter
125g bacon, cut into thin slices
2 cloves garlic, minced
250g mushrooms, thinly sliced
0.8dl white wine
1.7dl light cream
4 spring onions, sliced
1 tbsp flour
2 tbsp water
Parmesan
Cook the pasta, drain and put aside.
Meanwhile heat oil and butter in a pan over medium-high heat. Add chicken and cook until lightly browned on all sides. Add bacon, garlic and mushrooms and cook until mushrooms are slightly wilted. Add white wine and let it reduce by about half. Add spring onions and cream and bring to a boil.
Mix water and flour together and add while stirring until the sauce thickens. Season with salt, pepper and chili.
Pour sauce over pasta, mix, and serve with parmesan cheese.
The Verdict
I think I'd cooked the chicken for too long, as it had gotten rather dry. I liked the dish well enough, but it was very similar to other pasta dishes which I prefer. So I probably won't be making this again.
Wednesday, April 16, 2014
Week 16: Chili Chicken Cashew
The Recipe
1lb chicken breasts, cubed
1 tbsp cooking sherry or red wine (optional)
2 tbsp low sodium soy sauce
1 tbsp oil
1/2-1 tsp red pepper flakes
3 spring onions, sliced
1 bell pepper, sliced
2 cloves garlic, minced
1/2 cup cashews or peanuts
sesame seeds
Sauce
4 tbsp soy sauce
1 1/2 tbsp cornstarch
4 tsp sugar
2 tsp white vinegar
Combine soy sauce and sherry in medium sized bowl. Cut chicken into bite-sized pieces, put it in the bowl and stir until all the chicken is coated with the mixture. Set aside while you prepare the rest.
In a small bowl, whisk together the ingredients for the sauce. Set aside.
Heat oil in a wok over high heat. Add red pepper flaked to oil and stir. Add chicken and leave without stirring for a couple of minutes. Add garlic and cook chicken until golden on all sides. Drain as necessary. Add cashews, bell pepper and spring onions. Turn heat down to low. Pour in sauce and stir to make sure the chicken is thoroughly coated. Leave for a couple of minutes until sauce thickens (you may have to turn up the heat a bit).
Sprinkle with sesame seeds and serve over rice.
The Verdict
I really liked it, but it is very similar to other dishes I make, so I don't know how often I'll be making this particular version of it. But anything that adds cashews to a dish is A-OK with me :)
1lb chicken breasts, cubed
1 tbsp cooking sherry or red wine (optional)
2 tbsp low sodium soy sauce
1 tbsp oil
1/2-1 tsp red pepper flakes
3 spring onions, sliced
1 bell pepper, sliced
2 cloves garlic, minced
1/2 cup cashews or peanuts
sesame seeds
Sauce
4 tbsp soy sauce
1 1/2 tbsp cornstarch
4 tsp sugar
2 tsp white vinegar
Combine soy sauce and sherry in medium sized bowl. Cut chicken into bite-sized pieces, put it in the bowl and stir until all the chicken is coated with the mixture. Set aside while you prepare the rest.
In a small bowl, whisk together the ingredients for the sauce. Set aside.
Heat oil in a wok over high heat. Add red pepper flaked to oil and stir. Add chicken and leave without stirring for a couple of minutes. Add garlic and cook chicken until golden on all sides. Drain as necessary. Add cashews, bell pepper and spring onions. Turn heat down to low. Pour in sauce and stir to make sure the chicken is thoroughly coated. Leave for a couple of minutes until sauce thickens (you may have to turn up the heat a bit).
Sprinkle with sesame seeds and serve over rice.
The Verdict
I really liked it, but it is very similar to other dishes I make, so I don't know how often I'll be making this particular version of it. But anything that adds cashews to a dish is A-OK with me :)
Week 15: Baked Potato Buffet
The Recipe
Serve baked potatoes a la pita bread... set up all the toppings and let everybody build their own.
Plan for 2-3 baked potatoes per person - depending on size.
Toppings
Bacon
Diced ham
Diced chicken
Spring onion
Bell pepper
Tomatoes
Cucumber
Pickles
Jalapenos
Avocado
Cheese
Butter (I can recommend garlic butter)
... anything else that catches your fancy
The Verdict
Why had I never thought of this before? Very easy and sooo good! But then I've always had a weakness for baked potatoes. The perfect dish for a low-key evening with friends. Definitely something I'll be making again.
Serve baked potatoes a la pita bread... set up all the toppings and let everybody build their own.
Plan for 2-3 baked potatoes per person - depending on size.
Toppings
Bacon
Diced ham
Diced chicken
Spring onion
Bell pepper
Tomatoes
Cucumber
Pickles
Jalapenos
Avocado
Cheese
Butter (I can recommend garlic butter)
... anything else that catches your fancy
The Verdict
Why had I never thought of this before? Very easy and sooo good! But then I've always had a weakness for baked potatoes. The perfect dish for a low-key evening with friends. Definitely something I'll be making again.
Monday, April 7, 2014
Week 14: Chinese Chicken
The Recipe
6 chicken pieces with skin and bones
2 tbsp soy sauce
1 tsp ginger
1 tbsp red wine
salt and pepper
Mix together everything but the chicken in a small bowl. Put the chicken into an ovenproof dish and baste with the marinade. Cover and refrigerate for at least 4 hours.
Bake at 225C for 45 minutes or until the chicken is done.
The Verdict
Easy and tasty! The marinade had penetrated the meat nicely, and left the skin crisp and the meat moist. Definitely something I'll be making again.
6 chicken pieces with skin and bones
2 tbsp soy sauce
1 tsp ginger
1 tbsp red wine
salt and pepper
Mix together everything but the chicken in a small bowl. Put the chicken into an ovenproof dish and baste with the marinade. Cover and refrigerate for at least 4 hours.
Bake at 225C for 45 minutes or until the chicken is done.
The Verdict
Easy and tasty! The marinade had penetrated the meat nicely, and left the skin crisp and the meat moist. Definitely something I'll be making again.
Week 13: Tomato-Pepper Casserole
The Recipe
2 tbsp olive oil
1 red onion, sliced
2 red bell peppers, diced
1 green bell pepper, diced
4 large tomatoes
2 tsp brown sugar
1 tsp thyme
Heat the oil in a pot, add onion and let it cook at low heat until tender. Add bell peppers and let them simmer for 5 minutes, stirring occasionally. Add tomatoes, brown sugar and thyme. Bring to a simmer and cook for 6-8 minutes.
The Verdict
A nice side dish for pretty much any meat. Nothing special, but it's easy to make and tastes good.
2 tbsp olive oil
1 red onion, sliced
2 red bell peppers, diced
1 green bell pepper, diced
4 large tomatoes
2 tsp brown sugar
1 tsp thyme
Heat the oil in a pot, add onion and let it cook at low heat until tender. Add bell peppers and let them simmer for 5 minutes, stirring occasionally. Add tomatoes, brown sugar and thyme. Bring to a simmer and cook for 6-8 minutes.
The Verdict
A nice side dish for pretty much any meat. Nothing special, but it's easy to make and tastes good.
Subscribe to:
Posts (Atom)
