Chicken Cacciatore

I made this at the beginning of November, but as I had my university exams around then, I decided to prioritise, and study for those instead of writing a blog post.  Wise choice, because I passed all my classes!

This recipe comes from a recipe book my family has had forever, and I decided I wanted to make this because I felt like pasta, and we had chicken leg pieces to use.  Sometimes it's a matter of finding a recipe that suits what you have in the pantry to use up, instead of going out to buy stuff new and fresh specifically for a recipe, which can end up quite expensive!!

INGREDIENTS

4 chicken leg portions (or 8 drums/thighs, or 4 thighs + 4 drums)
1 tbsp olive oil
1 red onion, diced into thin wedge
1 garlic clove
sprig of fresh thyme (I only had dried, so I used a tsp)
sprig of fresh rosemary
150ml dry white wine
200ml chicken stock
400g can chopped tomatoes
40g black olives, pitted (we didn't have any olives, so I just left them out)
15g capers, drained (again, we didn't have these either, so left them out)
salt and pepper
freshly cooked fettuccine, linguine or pasta shells

METHOD

• Heat 2 tsp oil and lightly brown the chicken pieces for 2 - 3 mins each side
• Remove from pan and set aside
• Add remaining 1 tsp oil to juices in the pan
• Add red onion and gently cook for 5 mins, stirring occasionally
• Add garlic and cook for a further 5 mins until beginning to brown
• Return chicken to the pan
• Add herbs, then pour in wine and allow to bubble for 1 - 2 minutes
• Add stock and tomatoes, then gently simmer for 15 mins
• Stir in olives and capers (if you have them!)
• Cook uncovered  for a further 5 minutes, or until chicken is cooked through and sauce has thickened
• Remove (fresh) herbs and season with salt and pepper
• Serve over freshly cooked pasta (500g dry pasta)

This was WAY yummier than I expected and I really loved the chicken with the tomato!  It was a lot easier to make than I thought as well, so that was a bonus!  Definitely one I shall make again in the future, because you all know how much I love pasta.

Recipe Inspiration: Everyday Cookbook: Low Fat (2006), edited by Gina Steer, p114

Modified Minestrone

We won a hamper thing in a raffle, and in it were some things my family doesn't ordinarily keep in our pantry... including a can of pink salmon, and some cannelini beans.  I used up the pink salmon by mixing it with cream cheese and spreading it on crackers, which was nice for the first few mouthfuls but then go too creamy and sickly for me.

But the beans stumped me.  I didn't know what to do with them.  Then I saw Rachael Ray put them in a soup.  And I was like "hey, minestrone!"  So following Jamie Olivers basic minestrone recipe, I kind of altered it to include the random ingredients in our pantry.

Unfortunately I was slack on this one and didn't take photos (because I didn't intend to write about it really) so you'll just have to use your imagination... picture a tomatoey soup with lots of bits in it including potato, beans and pasta.... om nom nom...

INGREDIENTS
1 x400g can whole or chopped tomatoes
1 x400g can rinsed cannelini beans
4 cups chicken stock
diced ham (around 200g)
1 onion, diced
1 carrot, diced
1/2 capsicum (bell pepper), diced
1 potato, diced
2 tbsp tomato paste
1/2 cup small pasta
1 small tsp crushed garlic
1 bay leaf
1 tsp oregano
1 tsp basil
salt and pepper to taste
1 tsp onion salt (if you have it)
1 tbsp BBQ sauce
2 tbsp tomato sauce
2 tbsp sweet chilli sauce (more or less depending on your tolerance)
1/2 cup grated cheese (ideally parmesan, but I didn't have any, so used Edam & Tasty - just as yum!)

sliced fresh bread to mop up soupyness

METHOD

• Heat pan with oil, and add ham, onion, garlic, carrot, capsicum, bay leaf and oregano
• Cook until veges are soft
• Add everything else except the pasta
• Bring to a boil, then simmer for 30 minutes
• 10 minutes before serving, add in the pasta
• Test the pasta to make sure it's cooked before serving, and taste constantly to adjust seasoning
• If the soup is too thick after the pasta is cooked, it can be thinned out with some more stock, or water
• Serve immediately with fresh bread

Seriously, I know it seems like a lot of ingredients, but it's so delicious, and really quite easy because most things all go in together.  Was delicious on a cold autumn night! :)

Macaroni Cheese

Tonight was a lazy night.  I wanted macaroni cheese for some reason (perhaps because I almost had it for lunch the other day but ended up having sushi...thus my craving was left unsatisfied haha).  

I had never made it before, and I googled a recipe.  Generally when I do this, I open 3 or 4 of the top recipes that come up, pick one, then see what different ingredients the others include, and then put that in the recipe I've chosen as well.  If that makes sense.  So, for example, in this one, the original recipe did not call for salt or paprika, but I added both, since they were in fact common in the other mac and cheese recipes I opened.

I also didn't follow the instructions exactly (to my own detriment... I will explain in my evaluation!), trying to do a Rachael Ray and add "starchy cooking water" from the pasta to the sauce to make the sauce and pasta "marry" as Rachael says.  I shall tell you what happened after the recipe.  :)

INGREDIENTS

500g macaroni

50g butter

2 tablespoons flour

2 cups milk

2 cups (250g) grated cheese

parsley

1/2 tsp salt

paprika

METHOD

• Put macaroni on to cook as per packet instructions
• Melt butter in a medium saucepan
• Cook, stirring, for 1 minute over medium-low heat
• Stir in flour, cooking until it has thickened a bit
• Gradually add milk, stirring until smooth
• Stir until mix comes to a boil
• Reduce heat
• Add salt, and a pinch of paprika and parsley (to taste!)
• Stir well
• Simmer for 2 min
• Add cheese slowly, stirring continuously over a low heat
• Turn off heat, and either mix drained pasta thru sauce, or sauce all over drained pasta (whichever dish is big enough!)

So yes, my minor indiscretion was the addition of "starchy cooking water".  Note to self, this makes the sauce go all granulated, gritty and curdled (as Mum said).  I will NOT be doing that in future haha!

Other than the funny texture, it was actually really delicious.  I can imagine it would be better with bacon (or ham) chopped up in it, and some fresh peas... but hey, I like my meals colourful, and I've never understood the whole mac and cheese thing - it seems too plain to me haha!  But I did like this, and will make it again!  So easy and quick! 

Recipe Inspiration: http://www.taste.com.au/recipes/13955/classic+macaroni+cheese

Tuna Pasta Bake

Well hello lovely blog readers!  I'm ever so sorry it has been a while since I posted a new recipe!  What can I say, I've been incredibly busy with uni and work and trying to have a life :)  I've still been cooking and such, but not really any new recipes until tonight! 

I've had this little baby tucked away in the back of my recipe book, in the 'to try' pile, and finally tonight, I did!  It was very easy, and I felt like it was *almost* made from scratch so probably better for you?  But I think the cheese might ruin that theory haha!

INGREDIENTS

230g dry pasta shells (I used a mixture of different ones)

1 small red capsicum (not in season & too expensive right now, so I didn't put this in)

1 can (305g) condensed cream of mushroom soup

2 tsp dried parsley flakes (or fresh if you have it!)

1 cup milk

pinch of chilli powder (optional)

1 can (170g) tuna in springwater, drained and flaked

1 cup frozen corn, thawed and drained

1 cup grated cheese

salt and pepper to taste

1 onion, finely chopped

METHOD

• Preheat oven to 220 deg C (and butter an ovenproof casserole dish - I forgot to do this...  it didn't stick though, so it's ok)
• Bring a large saucepan of salted water to the boil over high heat
• Add pasta, stir and cook until it's about 2 minutes before being done
• Drain pasta and set aside
• In the same pan, whisk mushroom soup and milk together
• Bring to a simmer over a low heat
• Stir in tuna, corn, onion, capsicum, parsley, chilli powder, and half of the cheese
• Add the cooked pasta and stir
• Season with salt and pepper
• Spread the mixture in the casserole dish and sprinkle with remaining cheese
• Bake for about 30 mins, or until the top is golden brown

I have an admission to make.  I *may* have burnt the top.  Kind of.  Well cooked.  It was very brown.  BUT still delicious!!  I don't normally like mushrooms, either as a vege or a flavour, but it worked, and it wasn't over powering.  The cheese and milk helped water down the flavour, and of course, pasta was nom nom nom as always.

Definitely will make it again!!!

Recipe Inspiration: http://www.ivillage.com/tuna-and-pasta-bake/3-r-63970#ixzz1oCUrJvwy

Creamy Garlic Pasta

This was one of the first recipes I found to try when I decided to embark on my culinary adventure, because I was looking for something easy and different to do with pasta that didn't involve tomato (as all my pasta sauces seem to!), and I was thrilled to find this creamy sauce which doesn't need cream (because we don't keep cream on hand all the time!).  However, it's taken me this long to feel like making it.  I don't know why, I just haven't felt like it up until now.  

Today I was keen for a big bowl of fettucine, and for once we had fresh garlic on hand (rather than crushed garlic from a jar!) so I got to use that too.  Mum said she's kinda over curry (I haven't made it that much so far!) so didn't want leftovers from last nights spinach, kumara and lentil dahl.  So I decided that being a chilly pre-Autumn day, comforting creamy pasta would be a winner for lunch! :)  And it was SO EASY!!!

INGREDIENTS

2 tablespoons butter/oil/margarine

2 garlic cloved, minced

2 tablespoons flour

3/4 cup chicken stock

3/4 cup milk

2 teaspoons parsley flakes

salt and pepper to taste

1/3 cup grated parmesan cheese

1 pack of pasta, cooked according to directions - I used about 500g (dry) of fettucine

grated cheese to top

METHOD

• Cook pasta according to packet directions (takes about the same amount of time as cooking the sauce!)
• Melt butter and add garlic in a medium saucepan and cook on medium for 1 minute
• Add flour and cook 1 minute, stirring constantly
• Stir in stock and milk, and cook stirring frequently until sauce boils and thickens
• Add parsley, salt, pepper and cheese
• Stir until cheese is melted
• Toss hot pasta with sauce and serve immediately, topping with more cheese if desired

This turned out really well, if not a little dry (possibly because I used almost twice as much pasta as the original recipe suggested - oops!  If you prefer your pasta saucy, either halve the pasta, or double the sauce ingredients!).  But it was nice, not too creamy, not heavy, and packing a mean garlic punch!!!  I will definitely make this again, although in future I will possibly make my own adjustments to it, and maybe throw in some onions and vegetables for a more balanced meal.

Recipe Inspiration: http://www.food.com/recipe/creamy-garlic-penne-pasta-43023

Big Batch of Spaghetti

I was going to try making mi goreng from scratch for lunch, but decided we didn't have enough fresh veges to make it a worthwhile stirfry.  So then I decided I really felt like a big bowl of pasta in tomato sauce.  I set about making a sauce, based loosely on a recipe (see bottom of this post) I found on Pinterest a while ago.  It's almost a version of the vodka cream sauce, but without the vodka.  But mostly, I just made it up as I went along!

Serves 5 - 6 (it makes A LOT!)

INGREDIENTS

1 can whole peeled tomatoes (drained half the sauce they were in)

1 can tomato puree

2 tablespoons tomato paste

a squirt of tomato sauce

1/2 cup strong chicken stock

1 big teaspoon crushed garlic

1 big onion, diced

2 tablespoons oil

2 tablespoons butter

garlic salt (to taste)

oregano (dried or fresh)

basil (dried or fresh)

1/4 tsp chilli powder (to taste)

1/2 cup sour cream

1/2 cup grated cheese

2 tablespoons cornflour mixed with 2 tablespoons cold water (to thicken)

spaghetti, cooked according to packet instructions to al dente 

METHOD

• Fill a pot with salted water and cook the spaghetti to al dente 
• Meanwhile, heat oil and butter in a pan, add garlic and onion and saute until tender
• Add chicken stock and simmer for a couple of minutes
• Add drained tomatoes, tomato puree, tomato paste, tomato sauce, basil, oregano and garlic salt.  Simmer for 10 minutes
• Mix in sour cream, cheese and cornflour/water mixture, simmer for another 5 minutes, stirring continuously
• Drain cooked pasta, and stir through the sauce
• Serve immediately, with cheese to sprinkle on top

It certainly satisfied my craving for a big, glorious bowl of spaghetti.  And of course, it's fun to eat!  Even if you do end up with a red ring of sauce around your mouth, like I always seem to! :D  The other good thing is that this dish doesn't sit heavy in your stomach - you feel full, but not disgustingly bloated or anything.  :)

Recipe Inspiration: http://thepioneerwoman.com/cooking/2010/09/pasta-with-tomato-cream-sauce/

AMAZING Pasta Sauce

Tonight for dinner, I made a variation of the Spaghetti with Vodka Cream Sauce that I made earlier in the blog.  Having cream that needed using, and feeling somewhat confident having made the basic recipe a couple of times, I decided to try and play around a little bit.  The result?

THE MOST AMAZING PASTA EVER!

Ok, so I'm not being terribly modest, but hell.  That was some damn good pasta!  I don't think I'll EVER make the basic Vodka Cream Sauce again!  I'm going to do it this new way from now on, because it was so good.  It was terribly refreshing, not heavy sitting in your stomach, and it's vegetarian (which is a bonus - cheap, and you don't need meat at every meal - sometimes it's nice to have a change up... after all, we are omnivores!).  

Another good thing is that it has lots of vegetables in it, but you barely even notice!

INGREDIENTS

dry pasta (enough for 4 - 5 + serves), cooked al dente, drained, kept warm - I used penne tonight!

2 tbsp oil

2 medium onions, diced

1 & 1/2 tsp salt, divided

a pinch of dried chilli powder (to taste - but be frugal, trust me)

1 generous teaspoon of crushed garlic

1 cup vodka

1/2 cup vegetable or chicken stock (I made it quite strong for extra flavour)

1 can diced tomatoes

1 can whole tomatoes

1/2 cup cream

diced capsicum (bell peppers)

1 medium carrot, grated

cherry tomatoes, halved

mushrooms (optional - I fried these on the side in a bit of butter for my Dad to add to his sauce - I personally don't like mushrooms)

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon garlic salt

2 tbsp cornflour mixed in 2 tbsp cold water to thicken (if necessary, add at the end)

shaved or grated parmesan cheese, for on top!

METHOD

• Heat oil, add onion and sauté until tender.
• Add 1/2 teaspoon salt, chilli, and garlic; sauté 1 minute.
• Add vodka (when cooking with alcohol, there is always the chance of it catching on fire, so be very careful); bring to a boil
• Reduce heat, and simmer 3 minutes or until liquid is reduced by about half
• Stir in 1 tsp salt, stock, and cans of tomatoes (you may want to smoosh the whole tomatoes up a bit as it simmers); bring to a boil
• Add diced capsicum, grated carrot and halved cherry tomatoes.  Season with dried basil, oregano and garlic salt.
• Reduce heat, and simmer 15 minutes, tasting the sauce and adjusting seasoning if necessary
• Mix in cream, stirring constantly while cooking for another 2 minutes
• If the sauce is a little thin, mix the cornflour and water and add to the sauce, simmering for a few more minutes while stirring constantly
• Serve immediately on al dente pasta, with cheese to garnish.

It smelled and looked so good, I wanted to eat ASAP and I forgot to take a picture on the bench... hence why you can see my legs haha!

Then once you've eaten this pasta, come back to my blog and thank me for introducing you to the best sauce of your life! ;)  It's so easy.  It may look like a lot of steps, but it's really not, and I've kept it as simple as possible! :)  I prepared all my diced veges first so I could just chuck them in as needed, so that keeps it easy. :)

Happy cooking!

Chicken, Tomato and Parmesan Pasta Bake

Oops, I cheated again.  HA!  OK so I never promised outright that I would always 100% make stuff from scratch,  but that was kind of my goal on my culinary journey.  However, when there is a jar of stuff in the pantry to use as a recipe base, you use it.  You don't just let it sit there forever.

So I had a jar of "Creamy Tomato and Parmesan Pasta Bake" from Heinz (they were on special at the supermarket one day, so we thought "why not" and got one to try).  Lemme just say, when I cracked it open, it didn't smell too good; it wasn't off, I think it was just the parmesan aroma haha!  You can tell I'll never be one for fine dining huh?  I've put a pic of the jar below, so you can see which one it was.

Anyway, I had found a recipe online for a chicken pasta bake to make with this jar, which was all well and good.  Except when it came time to make the pasta bake, silly little me didn't read how much pasta to cook.  HA!  It said 200g or something of pasta for this 500g jar of sauce (plus the chicken).  Out of habit, I cooked 500g of pasta.  -_-  Oops.  

When I realised, I thought "oh snap - there's not going to be enough sauce in that jar to cover TWICE as much pasta, AND chicken AND the onion I'd added - we're gonna have a dry pasta bake - yuck".  DOH!  So I improvised.  Luckily, although we had run out of canned diced tomatoes (which would have been a lovely juicy addition), we still had some cans of tomato puree.  So I chucked that in too.  And you know what?  It worked well!  Yay me! :)

Serves about 6, I guess - we had 3 main meals, and 3 meal sized left overs too... yum!  One thing I have to complain about though, is that it made & used a LOT of dishes.  Poor Dad, he had to do them all haha!

INGREDIENTS

500g cooked penne pasta (al dente)

500g chicken breast (skinless), diced

1 onion, sliced

500g jar of Heinz Creamy Tomato & Parmesan Pasta Bake

1 can tomato puree

Grated cheese (about 1 cup?)

METHOD

• Preheat the oven to 180 deg C.
• Put the pasta on to cook to al dente (as per packet instructions). Drain, and set aside.
• Meanwhile, brown the onion and chicken in a fry pan with a lil bit of oil.
• When it's cooked, toss in the pasta bake sauce, and the can of tomato puree.
• Mix the pasta into the chicken sauce, making sure all the pasta has some sauce on/around it.
• Pour the pasta into an oven safe casserole dish, and sprinkle over grated cheese.
• Bake for 20 mins in a moderate oven (180 deg C) or until the cheese is golden

I may or may not have got a bit distracted and let my pasta bake overcook a little last night... but I just pulled out the blackest bits of pasta and threw them away haha.  It still tasted ok!

Recipe Inspiration: http://www.foodinaminute.co.nz/Recipes/Chicken-Tomato-and-Parmesan-Pasta-Bake

Spaghetti with Vodka Cream Sauce

I think this is the recipe that started it all for me.  Because I kept hearing about this sauce, and how it had vodka (something that tends to stick in ones mind!) and cream and tomatoes and you just serve it with al dente pasta, and BAM it blows you away because it is so AMAZING.

They were right.  It was delicious.  And it is DEFINITELY going in my special book of favourite recipes (trust me, this is a real honour!). 

The beautiful thing about this recipe, is that you can do SO much more with it; it's a perfect base for all sorts of variations.  Let your imagination run WILD!  Also, ingredients don't have to be exact, like chill out, if you don't have fresh basil, use dried.  If you don't have basil at all, try oregano.  Cooking is FLEXIBLE! :)

It serves 3 - 4.  Everything I cook will probably serve about that much, because we are a family of 3.  :)  I'm not gonna bother with nutritional info, that's way too involved haha... and I'm lazy.

INGREDIENTS

dry thin spaghetti pasta (OR any other pasta, enough for 3-4 serves), cooked al dente, drained, kept warm

1 tbsp (olive) oil - I used canola/rice bran oil - whatever you have is cool.

1/2 cup finely chopped onion (OR 2 to 3 shallots)

3/4 tsp salt, divided

a pinch of dried chilli powder (to taste - be frugal, trust me)

1 garlic clove, minced (OR the equivalent approx crushed garlic, that's cool too!)

1/2 cup vodka

1/4 cup vegetable or chicken broth

1 can diced tomatoes, undrained

1/4 cup cream

3 tbsp thinly sliced fresh basil - or dried, up to you, whatever is in the cupboard!

shaved or grated parmesan cheese, for on top!

METHOD

• Heat oil in a large pan over medium heat, and sauté onion until tender.
• Add 1/4 teaspoon salt, chilli, and garlic; sauté 1 minute.
• Add vodka (when cooking with alcohol, there is always the chance of it catching on fire, so be very careful); bring to a boil. 
• Reduce heat, and simmer 3 minutes or until liquid is reduced by about half. 
• Stir in scant 1/2 teaspoon salt, broth, and tomatoes and dried basil (if you're not using fresh); bring to a boil. 
• Reduce heat, and simmer 15 minutes. 
• Remove skillet from heat and let cool slightly.  Now at this point, the original recipe I followed says to use a stick blender to puree, or to take it out and use a conventional blender to puree before returning to the pan for finishing touches.  But personally, I don't mind a chunky lumpy tomato sauce.  So I skipped this step.
• Mix in cream, then cook the sauce for 2 minutes over medium heat, stirring constantly.
• Remove from heat. Stir in cooked pasta and fresh basil (if you're using it)
• Taste the pasta and adjust seasoning if needed. 
• Serve immediately with copious amounts of cheese, because who doesn't love cheese.  If you don't have parmesan, no stress, any cheese is good pretty much!  We usually just have Edam. 

Et voila!  Amazeballs pasta.  YUM.  Unfortunately, when I first made this, I wasn't planning on having a food blog, and I didn't take photos, but I promise next time I make it, I will take a photo and add it to this post.  But pretty much it just looks like a bowl of heaven. 

Now I'm going to give credit to the website I got this recipe off, as the above is only a slight variation of her instructions... and I don't plagiarise.  I just set the method out in an easier way to read, and altered it to what I actually did as opposed to what was written in the original.  :)  It's here: http://www.6bittersweets.com/2010/11/boy-approved-spiked-pasta-spaghetti.html