Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Sunday, March 16, 2014
Pasta Vegetable Soup
17 Servings, 2 points
(Serving Size: 1 C. soup plus 1 T. cheese).
6 C. water, divided
1 1/2 C. chopped onion
1 C. dried lentils
1 C. sliced carrot
1 C. sliced celery
1/2 t. dried whole basil
1/2 t. dried marjoram
1/2 t. dried whole oregano
1/2 t. dried whole thyme
1/4 t. pepper
3 cloves garlic, crushed
1 bay leaf
3 (10-1/2-oz.) cans low sodium chicken broth
1 (28-oz.) can whole tomatoes, undrained & chopped
1 (9-oz.) package frozen cut green beans, thawed
1 (6-oz.) can tomato paste
1 C. small seashell macaroni, uncooked
1 C. plus 1 T. grated Romano cheese
Combine 4 cups water & next 15 ingredients in a large soup pot or Dutch oven; bring to a boil. Cover, reduce heat, & simmer 45 minutes. Add remaining 2 cups water; bring to a boil. Stir in macaroni, heat until macaroni is cooked.
keywords: soup
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(Serving Size: 1 C. soup plus 1 T. cheese).
6 C. water, divided
1 1/2 C. chopped onion
1 C. dried lentils
1 C. sliced carrot
1 C. sliced celery
1/2 t. dried whole basil
1/2 t. dried marjoram
1/2 t. dried whole oregano
1/2 t. dried whole thyme
1/4 t. pepper
3 cloves garlic, crushed
1 bay leaf
3 (10-1/2-oz.) cans low sodium chicken broth
1 (28-oz.) can whole tomatoes, undrained & chopped
1 (9-oz.) package frozen cut green beans, thawed
1 (6-oz.) can tomato paste
1 C. small seashell macaroni, uncooked
1 C. plus 1 T. grated Romano cheese
Combine 4 cups water & next 15 ingredients in a large soup pot or Dutch oven; bring to a boil. Cover, reduce heat, & simmer 45 minutes. Add remaining 2 cups water; bring to a boil. Stir in macaroni, heat until macaroni is cooked.
keywords: soup
Tuesday, March 11, 2014
Indian Masala Pasta Spicy
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| Masala Pasta |
Ingredients
Pasta/ Macaroni- 200 gms( Any variety can be used, I used fusilli and elbow)
Onion large( thinly sliced)- 1 no
Capsicum/ Bell pepper large( thinly sliced)- 1 no
Tomato medium( thinly sliced)- 2 nos
Ginger and Garlic paste- 1 tbsp
Red chilli powder- 1 tsp
Garam masala powder- 2 tsp
Turmeric powder- 1/4 tsp
Salt to taste
Oil- 2 tbsp
Water required
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| Spicy Indian Pasta/ Macaroni |
Method
Cook pasta until tender as per the instruction on the box carton.
Heat oil in a sauce pan, when oil is hot add the sliced onion and sauté till the onions turn brown. Add the ginger- garlic paste and saute until the raw smell of the paste leaves.
Now add the capsicum slices and sauté for a minute.
Add the sliced tomatoes, stir fry and cook until the tomatoes are mashed.
Add the red chilli powder, Garam masala powder, turmeric powder and required salt.
Fry for few seconds and sprinkle couple of tbsp of water to get a light sauce.
Now add the cooked pasta and toss well so that the masala is well blended with pasta.
Serve hot pasta as it is or with raita of your choice.
Friday, February 21, 2014
Creamy chicken pasta recipe
This is one tasty creamy chicken pasta recipe, and as well as being delicious i is a much healthier recipe as milk is used instead of cream, even soya milk can be used with great results.
Chicken can taste very delicious with pasta and for vegetarians quorn chicken can taste just good, this creamy chicken pasta recipe can be made using fresh chicken or quorn.
Another healthy factor about this creamy chicken pasta recipe is that it uses lots of vegetables which add vitamins and fibre to the dish as well as extra flavour.
If fresh chicken is used in this recipe remember to keep stirring the pan to be sure that the chicken is cooked evenly, the dish only becomes a real creamy sauce towards the end of cooking so be sure to stir.
You can serve this tasty creamy chicken pasta with any type of pasta and sprinkle with cheese at the end if desired.
For people who dont want to use milk this chicken recipe can be cooked using soya milk and still taste excellent, quorn chicken does contain egg whites so this is not a vegan recipe.
Ingredients for creamy chicken pasta recipe
1 Pack quorn chicken breast or 1 Pack diced fresh chicken breast
Few handfuls Petite pois peas frozen
Few handfuls Frozen sweetcorn
3 Flat mushrooms
4-6 small Carrots (grated)
3 Garlic cloves
Pinch dried parsley
Pinch dried basil
Salt and pepper
Milk or soya milk
2 Tbsp Cornflour (corn starch)
Rice bran oil
Butter/margarine (optional)
How to make Creamy chicken pasta
Drizzle some oil into a large pan and turn onto a medium heat.
Add the chicken pieces and cook until either the quorn pieces start to turn golden or the fresh chicken turns white but not fully cooked.
Stir well whilst cooking then remove from the pan as you add the chicken to the pan again very soon.
Add the grated carrots to the pan and cook on a medium/low heat for 10-15 minutes or until the carrots soften.
Once the carrots have softened up add the chicken back to the pan and stir well.
Few handfuls Petite pois peas frozen
Few handfuls Frozen sweetcorn
3 Flat mushrooms
4-6 small Carrots (grated)
3 Garlic cloves
Pinch dried parsley
Pinch dried basil
Salt and pepper
Milk or soya milk
2 Tbsp Cornflour (corn starch)
Rice bran oil
Butter/margarine (optional)
How to make Creamy chicken pasta
Drizzle some oil into a large pan and turn onto a medium heat.
Add the chicken pieces and cook until either the quorn pieces start to turn golden or the fresh chicken turns white but not fully cooked.
Stir well whilst cooking then remove from the pan as you add the chicken to the pan again very soon.
Add the grated carrots to the pan and cook on a medium/low heat for 10-15 minutes or until the carrots soften.
Once the carrots have softened up add the chicken back to the pan and stir well.
Add the peas and sweetcorn keep stirring.
Add the parsley, basil, salt and pepper then pour in some water.
Do not cover the chicken and vegetables in water, you should barley see the water coming up through the vegetables.
When the vegetables cook the vegetables will produce extra water.
This dish is cooked almost like a dry curry, there should not really be too much of a sauce until the end when milk is added to turn the dish into a creamy sauce.
Cover the pan and simmer for 20 minutes being sure to keep stirring the dish very well from time to time, especially if fresh chicken is being used as the chicken needs to cook evenly.
In a small dish mix the cornflour with 1-2 tablespoons of milk.
Pour the cornflour mixture into the pan with some milk, only add a little milk at a time as the sauce will keep thickening as you add the milk.
Simmer for 5 minutes and keep stiring.
Pour the cornflour mixture into the pan with some milk, only add a little milk at a time as the sauce will keep thickening as you add the milk.
Simmer for 5 minutes and keep stiring.
Add the mushrooms stir well and add more milk if needed, keep simmering and stirring.
When the mushrooms and chicken are fully cooked check for seasoning to see if more salt is needed.
Add a knob of butter/margarine (optional) and stir well.
Add a knob of butter/margarine (optional) and stir well.
Serve with fresh pasta or rice.
Tuesday, January 28, 2014
Bibliophiles Pepperoni sauce for chicken fish and pasta
This is a flavourful sauce that I use for chicken, fish and pasta. This makes a meal for two.
1/2 onion, chopped
50-100 g mushrooms (less for chicken and fish, more for pasta), sliced
10-15 slices of pepperoni, quartered (from the smaller kind of pepperoni sausage. If you have the big slices where one is enough to top a slice of bread, halve the amount and cut into more pieces), OR equal amount of bacon (will be less flavourful)
1 tbs tomato purée
150 ml cream
garlic to taste
salt, if needed
200 g chicken (breasts or thigh meat) or white fish, cubed
1 cup of rice (or more if you simply love rice or need to make the meal bigger)
salt, pepper and your favourite chicken or fish spice blend
Additional for fish:
½ cup flour
cheese, grated or sliced
OR
enough pasta (farfalle or rotini) for two people
Heat oven to 180°C (170°C if you have a convection oven like I do). While the oven is heating up, cut the chicken or fish into bite-sized cubes and prepare the onions, mushrooms and pepperoni. If using fish, mix salt, pepper and spice blend with flour and roll the fish pieces in the flour. Brown chicken or fish pieces on all sides in a hot frying pan. Put into a deep oven-proof dish.
Put the mushrooms, onions and pepperoni in the pan and fry over medium-hight heat until the onions and mushrooms are soft. Add the tomato purée, garlic and cream and mix well. Taste the sauce to see if it needs salt. Pour the sauce into the oven-proof dish and if youre using fish, top with cheese. Put in the oven and cook fish for about 15 minutes, chicken 25-30 minutes. Cook the rice in salted water according to packet instructions while the pepperoni dish is in the oven.
Serve with rice and a fresh salad.
For pasta:
Start the pasta cooking and while it cooks, prepare the sauce according to instructions, letting it boil down a bit in the pan to thicken before serving over hot pasta.
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1/2 onion, chopped
50-100 g mushrooms (less for chicken and fish, more for pasta), sliced
10-15 slices of pepperoni, quartered (from the smaller kind of pepperoni sausage. If you have the big slices where one is enough to top a slice of bread, halve the amount and cut into more pieces), OR equal amount of bacon (will be less flavourful)
1 tbs tomato purée
150 ml cream
garlic to taste
salt, if needed
200 g chicken (breasts or thigh meat) or white fish, cubed
1 cup of rice (or more if you simply love rice or need to make the meal bigger)
salt, pepper and your favourite chicken or fish spice blend
Additional for fish:
½ cup flour
cheese, grated or sliced
OR
enough pasta (farfalle or rotini) for two people
Heat oven to 180°C (170°C if you have a convection oven like I do). While the oven is heating up, cut the chicken or fish into bite-sized cubes and prepare the onions, mushrooms and pepperoni. If using fish, mix salt, pepper and spice blend with flour and roll the fish pieces in the flour. Brown chicken or fish pieces on all sides in a hot frying pan. Put into a deep oven-proof dish.
Put the mushrooms, onions and pepperoni in the pan and fry over medium-hight heat until the onions and mushrooms are soft. Add the tomato purée, garlic and cream and mix well. Taste the sauce to see if it needs salt. Pour the sauce into the oven-proof dish and if youre using fish, top with cheese. Put in the oven and cook fish for about 15 minutes, chicken 25-30 minutes. Cook the rice in salted water according to packet instructions while the pepperoni dish is in the oven.
Serve with rice and a fresh salad.
For pasta:
Start the pasta cooking and while it cooks, prepare the sauce according to instructions, letting it boil down a bit in the pan to thicken before serving over hot pasta.
Thursday, December 26, 2013
Fruity Pasta Salad
Fruity Pasta Salad
Ingredients
- Fruit cocktail 1 tin
- Pineapple chunks 2
- Potatoes chopped 2
- Boiled macaroni ¼ packet
- Coriander leaves ¼ bunch
- Green chilies chopped 2
- Mayonnaise ½ cup
- Salt to taste
- Crushed black pepper 1 tsp
- Lemon juice 1 tbsp
- Fig 1 tbsp
- Ice berg half flower
Method
- In a bowl mix together 1 tin fruit cocktail, 1 tin pineapple chunks, boiled pasta, salt to taste, tsp crushed black pepper, chopped coriander leaves, chopped potatoes and chopped Fig. Mix very well.Now add chopped ice berg and ½ cup mayonnaise. Mix well.Lastly add 1 tbsp lemon juice and serve.
Friday, December 20, 2013
Pasta Smothered with Roasted Vegetables
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| A pan of glorious vegetables and garlic ready for roasting |
It's the time of year for roasting. And this sweater-clad goddess couldn't be happier. Roasted vegetables are my favorite comfort food. I love my roasted veggies with unabashed passion. Balsamic vinegar, fruity olive oil and sea salt make for simple, fabulous roasting, complementing the caramelized sweetness of the vegetables with a perfect touch of salty-tart [and darling, who doesn't appreciate a little salty tart?].
Read more + get the recipe >>
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