Chicken Stroganoff

Since I love pasta, I thought I’d try this recipe from the Australian Women’s Weekly. Its very simple to make. It got done faster than I anticipated.

What you need:

  • olive oil
  • 1 medium onion chopped
  • 2t paprika
  • 250g sliced mushrooms
  • 1T worcestershire sauce
  • ¾ cup chicken stock (I used water)
  • 1 ¼ cup sour cream
  • 1 cooked chicken (I used a bunch of fillets)

What to do:
Heat oil and cook onions. Add paprika. Cook for 2 mins. Add mushrooms and worcestershire sauce. Cook until brown. Add stock and cream – bring to the boil. Reduce heat, simmer for 5 minutes, until sauce thickens. Add the sliced and cubed chicken.

I served it with fettuccine.

Spaghetti + Meatballs

I think this is one of the easiest dish to whip up – especially if you’re really hungry. I’m sure all of you have your own recipe for this. Mine is very similar to my curry dishes. The same spices go in. I threw in some extra chilli, especially for the cold weather. I must admit – I could only eat it with tissues on standby.

To cook the meatballs:

  • 1 chopped onion
  • 1t chilli powder
  • 1t dhani / jeera powder
  • ½ t gharam masala
  • salt to taste
  • some green chilli
  • some ginger & garlic
  • 2 tomatoes

Sauté onions in oil on medium heat. Add spices and salt. Throw in meatballs and then chilli, ginger & garlic and cook till done – I think it took under 10 minutes. Lastly chuck in tomatoes.

Add above to boiled spaghetti and its ready to eat.

Leftovers

It’s actually quite fun coming up with something when you have leftovers. I made extra penne arrabiata and didnt wanna eat the same thing. My husband suggested I make a “chops casserole”.
“What?”
His mum used to make it and he said it was very tasty. So I decided why not.

I added some salsa flavouring into the pasta for a slightly differnt taste. I then fried some chops in white pepper.

Using a pyrex dish, I layered some penne at the bottom, then the fried chops, then another layer of the pasta. Topped with cheese and tomato. Baked it in the oven until the cheese melted.

Penne Arrabiata

I never get tired of pasta dishes. So here’s another one.

Boil penne in salted water. Drain, cool and set aside once cooked. In the meantime, start preparing arrabiata sauce with the following:

  • Fresh parsley
  • Garlic
  • Onion
  • Salt
  • Black pepper
  • Red chilli
  • Olive oil
  • Tomatoes

Heat olive oil and add chopped parsley and garlic. After a few minutes add half a chopped onion. Add red chilli, salt and black pepper. Add liquidized tomato. Optional: add sliced green chilli. Let it cook for a short while, until saucy.

Mix together with penne.

Serve with parmesan and ground black pepper.

Impromptu Meal

What do you do with 3 uncooked chicken fillets and extra spaghetti from 2 separate packs? (This happens because I cook about 350g of pasta and eventually I have to use the spares). Well, you throw them together to get a filling meal!

This meal was an impromptu one – I just used whatever spices that I thought might make an interesting taste.

Spaghetti and Chicken

Spaghetti and Chicken

I braised onions and added some Portuguese Chicken spice, Smoked Paprika and Barbeque Spice along with some black pepper. Tossed in cubed chicken fillets and let it cook. Lastly I added some of Mavis’s corriander and chilli chutney.

I boiled the spaghetti and made some white sauce. Added everything together neatly and put in a pyrex dish. Coated with cheese and thyme and popped into the oven for about 20 minutes.

Salmon in Creamy Sauce

I decided to make salmon in creamy garlic sauce with fettucini  for supper last night. It is such a quick and easy recipe that will take about 20 minutes to get done. I love pasta and even more – white sauce based pasta.

Salmon in Creamy Sauce

Salmon in Creamy Sauce

What you need:

160g salmon
300g fettucini
Garlic
Salt
Lots of black pepper

For the white sauce:

Butter
Flour
Milk

Boil pasta as you normally would. In the meantime, cut up the salmon into small squares and set aside. By this time, drain pasta and set aside.

Start making your white sauce –  I don’t know the exact quantity as I’ve been making it for years. If you find your sauce a little ‘lumpy’, make sure you use a whisk – problem solved. As sauce thickens, add salt to taste. I also added some white pepper as well as black pepper. Add garlic and throw in the pieces of salmon. Stir / whisk continuously for about 5 minutes.

Mix pasta and above sauce. Ready to eat.

This is where the ‘lots of black pepper’ comes in. Sprinkle and enjoy!

Spaghetti with Pesto + Sundried Tomato

On my way home yesterday, I had no idea what I’d be making or which product I’d be using from the package I received. All I knew was that pasta would be involved. As I was browsing through Woolworths, I picked up sundried tomatoes in olive oil and knew this is what would be going in. When I read the label closely, it said serve with pasta and basil pesto – perfect! The tomato and herb pesto mix would go nicely too. I wanted the taste of the dish to be the pesto – so opted for a vegetarian dish – meat would have been abit complicated.

This was the end result

Spaghetti, Pesto + Sundried Tomato

Spaghetti, Pesto + Sundried Tomato

What you need

spaghetti (about 350g)
sundried tomatoes
Nomu tomato & herb pesto mix
extra virgin olive oil
Danish feta

Boil spaghetti, drain and set aside. In a bowl, add 2T tomato & herb pesto mix, and add 5T boiling water. Mix nicely. Then add 2T extra virgin olive oil. Mix again.

Add pesto into spaghetti and coat nicely. Place a portion onto a plate and add sundried tomato from the top and then top off with crumbled Danish feta.

Ready to eat!