Tomato, Broccoli, Chicken Pasta with Pine Nuts and Parmesan

Truth told, I've been an utter bum when it comes to trying new recipes lately. Firstly, I've been busy as hell and secondly, Caitlin and I have been cutting back dinners with less carbo kind of meals. Long weekends have been far and few lately but my little munchkin has now given cooking a try or two. 

This recipe was from one of those free sample cookbooks that I've received recently and truth told, it looks simple enough for her to try and so, she's given it a shot. The only thing I've prohibited her from right now is to use a knife. We've got plenty of time for that.

So, here's a simple dish which I suggested she used steamed shredded chicken as I'm not a fan of pure vegetarian pastas.

 

INGREDIENTS:

300-400g fettuccine blanched

2 Tbsp. olive oil

2 chopped onions

3 cloves garlic, chopped2x400g cans crushed/chopped tomatoes

1/2 cup tomato paste

1 1/2 tsp sugar

Salt and pepper to taste

1 bunch of broccoli, blanched

1 handful of fresh basil leaves

1 cup grated Parmesan cheese

4 tbsps toasted pine nuts

2 cups of steamed, shredded chicken

2 tbsps extra virgin olive oil

PREP:

1. In a large pot, boil salted water and add pasta. Cook (stirring frequently) until al dente.
2. Two minutes before pasta is cooked, add broccoli to boiling water to cook with pasta. Drain and set aside pasta.
3. Reserve 1/4 cup of pasta cooking water
4. To make tomato sauce, heat olive oil in a large frying pan on medium heat and sauté onion and garlic until soft for about 10 minutes.
5. Add crushed tomatoes, tomato paste and sugar; and simmer for 10-15 minutes until sauce has reduced and thicker.
6. Stir through extra virgin olive oil and season with salt and pepper.
7. Toss pasta and broccoli with tomato sauce, reserved pasta water and basil leaves. Divide between bowls and top with more basil, Parmesan cheese and pine nuts.

The verdict??? My little girl can bloody cook!!!! The taste was just right with the right amount of tomato tanginess without it been overtly sour and the pine nuts was a nice touch to the taste.

I can soon relinquish her with the cooking duties. LOL!!!!

Lemon Garlic Shrimp Pasta

Ok, it's been ages since my cooking experiment of new dishes. Why??? I've been such a busy bee in all aspects of my life. Some busy was good and some no good at all. Well, am I any freer? Nope but I came across this recipe and found it easy enough and true enough, it was super easy to prepare and easy to cook.

 

INGREDIENTS:

8 oz linguine

2 Tbsp. olive oil

8 Tbsp. (1 stick) unsalted butter

4 cloves garlic, minced

1 tsp crushed red pepper

1¼ lbs large shrimp

Salt and pepper to taste

1 tsp dried oregano

4 cups baby spinach

¼ cup Parmesan

2 Tbsp. parsley, chopped

1 Tbsp. lemon juice

PREP:

1. In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
2. Drain and set aside pasta.
3. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
4. Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
5. Add oregano and spinach, cook until wilted. 
6. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
7. When the shrimp are cooked, add lemon juice, mix once more, then serve while hot. 

And most importantly, I got a thumbs up from my baby girl. She loved it and that smile on her face was priceless!!! 

One Skillet Cheesy Taco Pasta

Been from the Asian region, it's never very easy looking for certain ingredients for Western recipes which by our Asian culture may sometimes seem alien and sometimes it may even be difficult to look for some of these ingredients and when you actually do find them??? They're actually pretty expensive.

Here's one pretty easy recipe to make. Love all these one skillet mix. Makes it really easy for me to cook and best part is, I always cook a little extra so that my little one has some for lunch the following day.

This was really yummy though I couldn't find non-spicy taco sauce and their mild ones were still super spicy so I mixed it with tomato sauce instead. I didnt fancy watching my little one suffer through her meal. Lol!!!!

Ingredients:-

- 500g mince beef

- 1/2 cup onions, diced

- 1/2 tsp garlic, diced

- 1 cup water + 1 1/2 cup water (separated)

- 1/4 cup salsa sauce (medium hot)

- 3/4 cup tomato sauce

- 1 cup frozen corn

- 1 packet taco seasoning

- 2 cups pasta (macaroni or penne)

- 1 cup taco sauce

- about 1 1/2 to 2 cups of shredded taco cheese or mostly known as Mexican cheese

- optional toppings of sour cream, green onions or diced tomatoes (well, I couldn't be bothered)

1. In a large skillet, cook the beef till it turns brown and juice absorbed.

2. Then, add the onions and garlic to the beef and mix week for about 2-3 mins.

3. Add one cup of water, salsa, corn and taco seasoning. Stir well.

4. Add in pasta, taco sauce and tomato sauce.

5. Bring to boil and lower to medium heat and cover skillet with a lid.

6. Remember to stir ingredients every now and then.

7. After about 5-7 mins, add another 1 1/2 cup water and stir together and cover.

8. Cook until pasta is tender and continue to stir every now and then.

9. Remove from heat and cover entire skillet with the cheese and let it melt on its own. 

10. Add optional toppings or just serve like that. 

Ta da!!! One simple meal. Of course, for some fussy mummies.....you may serve some salad on the side which I normally do with some Japanese Sesame Dressing.

Give it a shot and feel free to drop me a line.

Chicken Cordon Bleu Pasta

Honestly, I never knew there was ever a Cordon Bleu pasta and when I came across it, took a look at the recipe and went mmmmmmmmm........interesting. And what's best is that it is quite easy to make and while it's baking, one can run around the house and get some work done or like me.....get into the shower especially after a very long day.

And what's best? A hot meal after a good shower....and a quick one, ok? 

So here's the recipe for those pasta and cheese lovers....

Ingredients:- 

- Penne (enough to serve all at home)

- 2 cups heavy cream

- 230g cream cheese

- 1/2 tsp onion powder

- 1/2 tsp garlic salt

- 1 1/2 cup Emmental cheese or Swiss cheese as it's known 

- 2 chicken breasts, cooked and cut into strips 

- 3/4 cup bacon, cooked and chopped

- 3/4 cup diced ham

- breadcrumbs enough to sprinkle

1. Preheat oven to 180 degree Celsius

2. Cook pasta. Drain and set aside.

3. Heat cream cheese on low heat until melted. Stir in heavy cream. Stir until completely combined.

4. Add onion powder and garlic salt.

5. Stir 1 cup of cheese until smooth 

6. Oil the baking dish a little. In a 9x13, layer noodles, chicken, bacon and ham.

7. Pour sauce over the top.

8. Sprinkle top with 1/2 cup cheese and breadcrumbs.

9. Bake for about 15 mins

It's sooooooooo cheesy and it might be a little too much for some. For me, it was yum but I couldn't overtly have extras. The Swiss cheese is really ooooooooo..........

Meaty Three Cheese Lasagna

I am in one of those moods of cooking and I'm updating my Food Blog with more recipes. And I'm sure my little one would appreciate it, too though she eats pretty well and she's never fussed with my cooking because she just loves what I cook. I guess been a child, most children aren't given the choice of picking what they will like to have for meals but I always tell my little Caitlin what I will be cooking and if I am trying a new recipe, I will ask her for her opinion.

So, this week there going to be a couple of new recipes and I showed my little Caitlin and she picked this lasagna recipe and here I am cooking this for her.

Ingredients:-

- 500g of ground beef but it also depends on how much you are cooking and how big your dish is.

- 2 Tbsps olive oil

- 1 cup chopped onion 

- 1 tbsp minced garlic

- 6 oz or 170g tomato paste

- 28 oz or 800g or 2 cans of petite cut tomatoes 

- 1 tbsp Oregano

- 1 tbsp Basil

- 1 tsp crushed red pepper flakes

- 1/2 tsp pepper 

- 1 tbsp salt

- 6-9 lasagna sheets, cooked according to instructions or use those pre-cooked ones

- 2-3 cups of shredded Mozarella cheese

- 10-15 oz container Ricotta cheese

- 3/4 cup Parmesan cheese

1. Preheat oven to 180 degree Celsius and at the same time grease a ovenproof dish.

2. Heat olive oil in a saucepan. Add beef, onion and garlic cook until meat turns brown and cooked through. 

3. Add tomato paste, tomatoes, oregano, basil, red pepper flakes, salt and pepper and cook until it comes to boil. Reduce heat and simmer for 3 minutes.

4. Now arrange lasagna sheets at the bottom. Top the sheets with Mozarella cheese, then followed by spoonfuls of Ricotta cheese. Dish out the meat mixture onto the Ricotta cheese generously and then sprinkle generously with Parmesan cheese.

5. Repeat with another 2 layers but I only managed one more layer as my dish isn't so deep.

6. Bake for about 50 minutes.

Caitlin's verdict??? She had a second helping......so mummy passed Caitlin's test.

Traditional Macaroni & Cheese

A traditional recipe. There are many types of Macaroni & Cheese which have over time been adjusted to local tastes and individual preferences. Well, I thought starting off with the traditional one would be more fitting. Not those that you buy in a box and prepare but here's one of the recipes I had gotten from the internet.

Ingredients:-

• 1 2/3 cups dry, small elbow macaroni, cooked and drained
• 2 tbsps cornstarch
• 1 tsp salt
• 1/2 tsp dry mustard
• 1/4 tsp ground black pepper
• 1 (12 fluid ounce) can evaporated milk
• 1 cup water
• 2 tbsps butter or margarine
• 2 cups shredded sharp Cheddar cheese, divided

1.Preheat oven to 190 degrees C. Grease 2-quart casserole dish.


2.Combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1 1/2 cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese.

3. Bake for 20 to 25 minutes or until cheese is melted and light brown.

It was simple and yet yummy!!! Cheesy and just yum. So, give it a shot!!!

Fideo (Mexican Spaghetti)

It's been too long since I've been able to try out new recipes and finally; I get to and I look forward to cooking more new dishes and sharing with you all. Came across this recipe on the internet and it looked real interesting. Not the regular type of pastas, a common dish amongst Mexicans.

Ingredients:-

• 2 tbsps of vegetable oil
• 4 skinless, boneless chicken breasts halves
• 1 packet (12oz) spaghetti noodles broken into half
• 2 cans of diced tomatoes (you can used those with cajun, celery, etc)
• 1 large onion, chopped
• 1/2 tbsp ground cumin
• 1 tsp of chilli powder (optional and you may add more for a more spicy taste)
• salt & pepper to taste
• 1 1/2 cup chicken stock
• 1 cup of shredded Cheddar cheese (or any of your preference)

1.Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook chicken breasts in the oil until nicely browned on the outside. Remove from the skillet and set aside.


2.Add remaining oil to the skillet, and add the broken spaghetti. Cook, stirring constantly until spaghetti is browned. Drain off any excess oil, and add tomatoes and onion. Dice the chicken breasts, and return them to the skillet. Season with cumin, chili powder, salt and pepper. Pour in chicken stock, cover, and simmer over medium-low heat until pasta is tender, and water has been absorbed, about 10 minutes. Check towards the end, and add more water if necessary.

3.Spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.

Voila!!! An easy recipe and absolutely yummilicious. You can always have it with some garlic bread.

Till my next recipe.

Quick Bake Macaroni Cheese

I believe this is an all-time favourite of many families especially when it comes to feeding their children. Well, for one I am one of the very lucky mummies in the world who has a daughter who is not a picky eater. That's one of the reason she is so round. Hahahahahahhaha......

I have had this very easy recipe for a while now but never came to trying it. This is what I call a simple single dish with all basic nutrients from vege to chicken, cheese and pasta......

Ingredients: -

- 250g macaroni, cooked according to the packet instructions

- 150g broccoli florets boil or steam till tender

- 200g chicken, sliced thinly or into biteable cubes
- 6 crabsticks, cut small
- 60g butter
- 50g plain flour
- 350ml Evaporated Filled Milk
- 400ml water
- 250g pizza cheese mix
- Salt and pepper to taste (I didn't put any and it still tasted good)

1. Melt butter and add in flour. Cook stirring until mixture bubbles. Stir in Evaporated Filled Milk, water and cook until sauce boils and thickens. (Use a whisk to do this)
2. Stir in cooked macaroni, broccoli, crabsticks and half of the cheese. Spoon it onto a casserole dish (2 litres) and sprinkle the remaining cheese.
3. Put under grill in an oven until cheese melts and turns light gold in colour for about 15 mins.

As I'm updating this blog, Caitlin's attacking her lunch with relish. So, I guess it's a good recipe. So, do give it a shot. Another simple single dish. Probably the next ti,e round, I may try it with Chedar Cheese instead. Of course, you can always replace the vege, chicken and crabstick with any other ingredients that you would prefer.

Here is the macaroni mix.....

Here it is with the cheese topping.....

Hope you will like this recipe as much as I do.............

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Penne Pasta with Creamy Meat Sauce

I got hold of this recipe and decided to give it a shot. Turned out pretty well. It's more of a dry recipe and does not have much gravy. So, if you are a gravy person, this is not for you.....
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This dish serves 4.
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Ingredients:
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 1 medium carrot, shredded
- 1 rib celery, finely chopped
- 8 ounces ground beef (240g)
- 1/4 cup dry white wine
- 1/3 cup tomato paste
- 1 2/3 cups milk, divided
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried leaf oregano, crumbled
- 12 oz penne pasta (340g)
- 3 tablespoons grated Parmesan cheese
**
1. In a large non-stick skillet, heat oil over medium heat. Add onion and cook, stirring frequently, until softened.
2. Stir in shredded carrot, chopped celery, and 1/4 cup water; cook until vegetables are tender and liquid has evaporated, about 5 minutes longer.
3. Stir in ground beef and cook until browned, about 4 minutes.
4. Add wine and cook until the liquid has evaporated, about 5 minutes.
5. Stir in tomato paste, 2/3 cup of milk, salt, pepper and oregano, reduce heat and simmer, stirring frequently, until the milk has been absorbed.
6. Continue cooking until the sauce is thickened, gradually adding the remaining 1 cup of milk.
7. Cook until all has been absorbed, about 20 minutes longer.
8. Meanwhile, cook penne pasta in a large pot of boiling water until just tender; drain well.
9. Transfer sauce to a large serving bowl. Add the penne pasta and Parmesan cheese; toss penne pasta gently.
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Ta da!!! Not a difficult dish to prepare.....
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Enjoy.....
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Cheesy Spaghetti Carbonara

Some time back, hubby got hold of this recipe and gave it a shot. Most of the time, people will just go ahead; buy the prepared sauce and just add the necessary meat into it. We decided to make it from scratch and we're happy to say that the results turned out well. Only thing is that you need to eat it immediately once it's cooked because when it is cold, the cheese and cream will harden slightly thus making the noodle a bit lumpy. You may add a little milk or water to smoothen things a bit.

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The reason I call it cheesy carbonara is because it really is and there are many types of carbonaras.....the dry one like this one and the ones with more gravy. Another time, hubby will give the other type of carbonara a shot.

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On another note, when you fry the bacon, please DO NOT add any oil as the bacon will release its natural oil. Just ensure that the pot is hot and when you add the olive oil, just add a few drops.

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Anyway, here's the recipe......

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Ingredients: -
- 6 egg yolks
- 2 cups of whipping cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp pepper
- 500g bacon cut in small pieces
- 1/2 cup onion, finely diced
- 2 cloves garlic, finely diced
- 1/2 tsp oregano
- olive oil
- 1/2 cup white wine
- 750g spaghetti or whatever pasta that you would prefer

**
1. Mix the first 5 ingredients in a bowl and set aside.
2. Fry bacon with medium heat until most of the heat is released but before it becomes crispy. (Make sure you use a large pot as you will need to add the pasta into later)
3. Add wine and oregano. Reduce the wine at medium to low heat
4. Add onion and garlic to bacon and saute for about 10-15 mins. Add olive oil for the last few minutes.
5. About half way through of Step 4, begin to boil the spaghetti. When the spaghetti is ready, mix into the bacon.
6. Mix in the cream mixture, one half at the time.

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Voila.....you have a homemade spaghetti carbonara, made from scratch and it's yummy. Healthy and yummy....

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A you can see, my little one is attacking her pasta with relish!!!!

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