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Posted on 05.10.06 by Administrator @ 5:42 am Edit This
Here’s a tasy healthy dish with some of my favourite ingredients… Prawn Pasta with Watercress & Garlic 450g pasta shapes Cook the pasta in a large pan of salted boiling water for 12-15 minutes or according to the packet instructions. Heat the olive oil in a frying pan and add the garlic. Cook for a couple of minutes but don’t let the garlic burn. Add the prawns followed by the grated lemon zest and juice. Cook, stirring, for a minute. Throw in the watercress and cook until the watercress is just beginning to wilt, about 30 seconds. Turn the heat up and stir in the creme frâiche. Let the sauce bubble for a minute or two. Taste and season with salt and ground black pepper. Drain the pasta and return to the pan. Stir in the prawn and watercress sauce and serve immediately with some shaved parmesan. Filed under: Pasta and Fish & seafood Comments: None |
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Posted on 10.26.05 by Administrator @ 3:23 am Edit This
A lightly spicy chicken dish with wholemeal pasta. You can serve it with traditional curry accompaniments, plus sliced banana, shredded cocnut, onion and green pepper rings and yogurt and cucumber salad. Golden Chicken Pasta - serves 4 25 g / 1 oz margarine Melt the margarine in a pan and fry onions for 4 minutes. Stir in curry powder and ginger and fry for one minute. Stir in flour and fry for one minute. Pour on the stock and stir, bringing to the boil and adding chutney and chicken. Cover and simmer for 20 minutes. Cook the pasta in boiling lightly salted water for 12-13 minutes until tender (check packaging for exact time). Drain and pour into a greased serving dish. Add sultanas and yogurt to the pan and heat through gently until warm. Pour this over the pasta and toss with the chicken mixture. Filed under: Chicken & Poultry and Pasta Comments: None |
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Posted on 10.03.05 by Administrator @ 3:27 am Edit This
Here’s a hearty vegetarian salad that gives you all the beneifits of olive oil and artichoke. If you’re watching your weight then bear in mind that this has quite a bit of oil in it, including the oil in the pesto… s tbsp olive oil Boil water in a large saucepan. Cook the pasta with a drop oil and salt for 8-12 minutes until “al dente”. Drain the pasta and rinse under cold tap in a colander. Drain and set aside. Place artichokes in a salad bowl with the pesto, olive oil, capers and Parmesan cheese. Stir and season to taste. Add the pasta and toss, garnish with red onion rings and serve. Filed under: Vegetarian and Pasta Comments: None |
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Posted on 05.16.05 by Administrator @ 4:15 pm Edit This
Here’s another great chicken recipe, this time made with cooked chicken. You can also substitute white fish or turkey and it’s a great way of making a tasty meal out of a small amount of left-over fish or poultry… hope you like it! Green Spaghetti Chicken 350 g (12 oz) wholemeal spaghetti Cook the spaghetti in boiling salted water according to directions on packet. Heat the oil in a pan and fry the onions and courgettes for 5 minutes. Add the chicken, tarragon and wine and allow the liquid to evaporate. Drain the spaghetti and return it to its pan, then add the chicken and vegetable mix. Season with salt and pepper to taste and mix carefully. Serve garnished with parsley and a side salad. Filed under: Chicken & Poultry and Pasta Comments: None |
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Posted on 05.01.05 by Administrator @ 5:42 pm Edit This
I found some great organic chicken breasts in my supermarket recently and wanted to include them in some recipes. I steamed them until they were completely cooked through, then made this simple yet delicious dish… (Serve with a salad of grated white cabbage and carrots, or chinese leaf and tomatoes) Chicken With Broccoli & Spaghetti serves 4 400g (14 oz) wholemeal spaghetti Cook the spaghetti in salted boiling water according to instructions on packet (usually about 12 minutes) unil tender. Drain it and keep hot. Boil or steam broccoli until just tender and drain. Heat chicken in a pan with the yogurt, pepper and garlic until gently simmering. Season with salt to taste and add to broccoli. Add the dates. Put the spaghetti into a warm serving dish and pour the sauce over the top. Toss carefully and sprinkle with the walnuts. Filed under: Chicken & Poultry and Pasta Comments: None |
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Posted on 04.21.05 by Administrator @ 3:27 pm Edit This
This is a great dish for any season, served with a fresh mixed salad… Chicken & Pasta Bake - serves 4 2 tbsp oil Sauce: 350 ml (12 floz) milk Grease ovenproof dish (about 1.8 litre/3 pint) and cook the pasta according to the instructions on packet. Heat oil in frying pan and brown chicken pieces on all sides. Add the onion abd garlic and cook until soft. Remove from heat and stir in apple and cooked pasta and salt and pepper to taste. Put milk, small sliced onion, peppercorns and bay leaf in a saucepan and bring to boil. Remove from heat and leave to infuse for 30 minutes. Strain through a sieve and discard solids. Melt butter in a pan, stir in flour and cook for 2 minutes. Remove from heat and gradually stir in infused milk. Return to heat and bring back to the boil while stirring. Reserve a handful of the grated cheese and stir the rest in the sauce with the nutmeg and salt and pepper to taste. Add the chicken mixture and stir thoroughly. Spoon mixture into ovenproof dish and sprinkle with reserved cheese. Bake in the middle of preheated oven 200°C (400°F, Gas Mark 6) for 25 minutes, until the top is golden. Serve garnished with parsely and with a crunchy salad. Filed under: Chicken & Poultry and Pasta Comments: None |
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Posted on 04.11.05 by Administrator @ 6:20 pm Edit This
I adore avocado and love the opportuniy to use it in a recipe. I often just slice up a nice ripe avocado and eat it on toast with salt and pepper! But here’s a great recipe for a salad with chicken, avocado and pasta - I hope you like it… Chicken & Avocado Salad - serves 4 1 tbsp olive oil Bring a large saucepan of water to the boil. Add a little oil and a pinch of salt, then cook the pasta for about 10 minutes until tender. Drain pasta through a colander and rinse under cold tap. Drain and tip into a large salad bowl. Mix in the remaining olive olive and allow to cool. Stone and peel the avocado, cut into cubes and mix with the salad dressing in a separate bowl. Mix the chicken strips, celery slices and olives into the cooked pasta. Pour the avocado and dressing over the pasta and toss carefully. Serve, garnished with the chives. Filed under: Chicken & Poultry and Pasta and Salads Comments: None |
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Posted on 04.06.05 by Administrator @ 3:52 pm Edit This
I just adore lasagne, but I don’t eat red meat, so here’s a really tasty chicken version that I often cook for me and my husband. It takes about an hour to prepare and an hour to bake, but it’s really worth it… Chicken Lasagne - serves 4 9 dried no pre-cook lasagne 2 tbsp olive oil 4 cloves Grease a 1.8 litre (3 pint) ovenproof dish. Heat oil in large pan and fry onions until soft. Add garlic and fry for 1 minute, stir in herbs, tomato puree and chicken. Fry for 5 minutes while stirring. Add canned tomatoes (including juice) and season to taste. Stir well, cover and simmer for 45 minutes. Stick the cloves in the onion halves and place in small pan. Add milk and yogurt and heat to just below boiling point. Set aside to infuse for 15 minutes, then remove onions and cloves from pan. Melt butter in a saucepan, stir in flour and cook for 1 minute. Add infused milk little by little, beating sauce over medium heat until thickened. Stir in Cheddar cheese, stir and season. Spoon one third of the meat mixture over the base of the greased ovenproof dish. Spread a quarter of the cheese sauce over that and cover with 3 sheets of lasagne. Repeat layers twice more, finishing with a laye rof pasta. Pour over remaining cheese sauce and sprinkle with parmesan. Bake in pre-heated oven 190°C (375°F, Gas Mark 5) for one hour. Serve with a green salad and crusty bread. Filed under: Chicken & Poultry and Pasta Comments: None |
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Posted on 03.23.05 by Administrator @ 5:35 pm Edit This
I’ve got a delicious pasta recipe for you today that’s so quick and simple that anyone can cook it! I’ve added some not-so-low-fat variations at the end which are great for a special occasion, but the standard recipe is really tasty just as it is.. Fresh Tagliatelle with Tuna & Pesto - serves four 1 tablespoon olive oil 1 large onion 2 cloves garlic, crushed 200g (7oz) tin of tuna in brine, drained & flaked 500g/1lb fresh tagliatelle 125g (4oz) plain low-fat yogurt 1-2 tablespoons green pesto salt & black pepper fresh basil & pitted black olives to garnish Heat oil in saucepan, add garlic and onions and fry for 3 minutes, stirring occasionally. Cook pasta according to packet instructions. Drain pasta and add to garlic and onions. Stir in yogurt, pesto and tuna, add salt and pepper to taste. Warm gently in pan - do not boil as yogurt will curdle. Garnish with basil and olive and serve with a fresh green salad. Variations: add some fresh sliced mushrooms and peppers with the onion and garlic and/or use red pesto instead of green. For a special occasion, use creme fraiche instead of yogurt and sprinkle with grated parmesan. Filed under: Pasta and Fish & seafood Comments: None |