Monthly Archives: November 2014

Creamy Chicken Pasta Bake Recipe

Creamy Chicken Pasta Bake Recipe

Creamy Chicken Pasta Bake

More Pasta Bake Recipes

This Cheesy, Creamy  Chicken Pasta Bake is sure to satisfy the fussiest of families eaters. Only 7 ingredients and surprisingly simple. A great combination of Chicken and Pasta, this is one of my favourites. I am sure that the kids will love this one. You can also hide some extra vegetables in there as well. With a couple of changes this recipe could also suit Vegetarians too. So you see, it’s easy, versatile and tastes great. Enjoy!

Serves 4

Ingredients

250g dried maccheroni pasta
4 cooked chicken drumsticks
100g baby spinach leaves
300ml light thickened cream
¾ cup semi-dried tomatoes
1 ½ cups grated parmesan cheese
1 cup grated mozzarella cheese

Method

Preheat oven to 200°C. Lightly grase and line a 5cm-deep, 20cm x 28cm (base), 8 cup capacity baking dish.

Cook pasta in a large saucepan of boiling, salted water for 10 minutes or until tender.

Meanwhile, remove chicken meat from the bone. Thinly shred meat. Discard bones.

Drain pasta and return to saucepan. Add chicken, spinach, cream, tomatoes and 1 cup of parmesan.

Toss until well combined. season with salt and pepper.

Spoon mixture into prepared dish. Top with mozzarella and remaining parmesan. Bake for 20 to 25 minutes or until golden. Spoon pasta bake onto serving plates. Serve.

Hints

Maccheroni can be substituted for another type of pasta such as penne or rigatoni
Line baking dish with non-stick baking paper
Can be re-heated next day at home or work
Great for parties
Use different varieties of cheese
Read the cooking directions on the pack of pasta you use
Can be cooked in smaller baking dishes or individual dishes

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Curried Vegetable Burgers

Curried Vegetable Burgers Vegetarian

Vegetarian Curried Vegetable Burgers

Curried Vegetable Burgers (Vegetarian) Recipe

Here we are again, yet another burger recipe. I told you I had lots of these, I can’t throw them out. So they will all be posted eventually. This one is slightly different from the others as it has a curry flavour to it. Great for Vegetarians but not so good for those with a nut allergy…sorry! I am sure that the peanut butter could be substituted with something else. I will leave that to your imagination though. These can be fiddly to prepare but great tasting. As I have said before on other posts these are great for entertaining. They give guests some choice besides store bought alternatives.

Serves 6

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 zucchinis, grated
1 large carrot, grated
100g (about 4 slices) wholemeal bread, crusts removed
400g canned chickpeas, rinsed, drained
3 teaspoons mild curry paste
3 tablespoons crunchy peanut butter
1 egg yolk
3 tablespoons chopped coriander leaves, plus extra leaves to serve

6 bread rolls
Mayonnaise, chutney, lettuce and tomato, to serve

Method

Heat half the oil in a large frypan over medium to low heat, add the onion and cook for 5 minutes or until softened.

Add the garlic, zucchini and carrot, then cook, stirring, for 2-3 minutes until wilted and softened, drain off any liquid or the burger will be soggy.

Place bread and chickpeas in the bowl of a food processor and pulse to combine.

Add softened vegetables, curry paste, peanut butter, yolk and coriander. Process until mixture comes together, don’t over do it.

Form the mixture into 6 patties and chill for 10 minutes to firm up. Heat the remaining tablespoon of oil in a non-stick pan over medium heat and cook the burgers, in batches if necessary for 1-2 minutes each side until golden.

Serve in rolls with mayonnaise, chutney, lettuce, tomato and extra coriander leaves.

Hints

Can be served on a plate with salad
Make a wrap with a pattie, yoghurt and salad
Can be reheated or eaten cold the next day
Great for lunch boxes
Great for the barbecue
Mini versions great as finger food
Add different vegetables according to the family likes and dislikes
Hide vegetables from the kids in these patties
Add breadcrumbs, flour or cornflour to a soggy mixture to firm it up
Experiment with different spices, try chilli or cardamon

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Vegetable Pasta Bake Recipe

Vegetable Pasta Bake Recipe

Vegetable Pasta Bake

Who doesn’t love a good old Pasta Bake Recipe?

This Vegetable Pasta Bake Recipe is only about 5 years old. I love making and experimenting with these. They are easy to whip up and you can vary the recipe according to what vegetables you have in the refrigerator. I have a few of these recipes and will put them all up eventually. This one is versatile as you can leave out the bacon and serve as a vegetarian dish. This dish is also great for getting as many vegetables as possible into the kids in one hit. Enjoy!

Serves 8

Ingredients

500g dried penne pasta
6 rashers bacon, rinds removed, chopped
6 stalks silver beet, leaves removed
1 zucchini, trimmed, diced
1 carrot, peeled, diced
3 stalks celery, trimmed, halved, sliced
150g green beans, trimmed, cut into 2cm lengths
250g button mushrooms, sliced
1 red capsicum, diced
737g bottle tomato pasta sauce
3 cups grated cheddar cheese

Method

Preheat oven to 200° C
Grease and line a 6cm deep, 28cm x 35cm (base) baking dish
Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender

Meanwhile, place bacon in a frying pan and sauté until bacon is cooked through, set aside

Chop the silver beet leaves and place in a an oiled frying pan
Add zucchini, carrot, celery and green beans
Sauté until carrot is tender
Add mushrooms, capsicum and bacon
Stir to combine

Drain pasta and return to the saucepan
Add vegetable mixture and pasta sauce, stirring to coat
Spoon into prepared baking dish and sprinkle with cheese
Bake for 20-25 minutes or until golden and serve

Hints

Bacon and vegetables can be cooked in the microwave if you are short on time
Feel free to experiment with the vegetables replacing those not available for those that are in season
Great dish for fussy little eaters
Suitable for reheating the next day
Eat with a salad during summer
Omit the bacon and this dish is suitable for vegetarians
Line the baking dish with non-stick baking paper for an easier clean up
Use tasty cheese for a nice sharp taste

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Tuna and Mushroom Pasta Bake Recipe

Tuna and Mushroom Pasta Bake Recipe

Tuna and Mushroom Pasta Bake

Tuna and Mushroom Pasta Bake Recipe

Yes another Pasta Bake Recipe, this time it’s the Tuna and Mushroom Pasta Bake Recipe. This one is also five years old and one of many in the collection. I must have had a thing about Pasta Bakes five years ago. This one would be great for Vegetarians too. Just check that all of the ingredients are in fact suitable for Vegetarians and you’re off and running. This recipe is fairly easy to prepare and bake. You don’t even need the oven for this one, just put it under the grill. Again it’s ideal for getting the vegetables into the little ones and can be chopped and changed to suit what you have on hand. Please Enjoy!

Serves 4

Ingredients

400g spiral pasta
2 x 185g cans tuna in oil, drained with 1 tablespoon oil reserved
1 small onion, chopped
250g button mushrooms, sliced
1 1/2 cups (375ml) low-fat thickened cream
2 teaspoons wholegrain mustard
1/4 cup chopped flat leaf parsley
salt and cracked black pepper
1 cup grated low-fat tasty cheese

Method

Cook the pasta in a large saucepan according to packet directions or until al dente.
Drain and set aside.

Heat the reserved tuna oil (1 tablespoon) in a deep non-stick frying pan over medium heat.

Add the onion and mushroom and cook for 4-5 minutes or until softened and slightly browned.

Add the cream and simmer for a further 2-3 minutes.

Stir through the cooked pasta, tuna, mustard, parsley, salt and pepper.

Cook for 1-2 minutes or until mixture is warmed through fully.

Remove from heat and transfer to individual oven proof ramekins.

Sprinkle each one with some cheese, then place under a preheated grill and cook until golden brown on top.

Set aside for a few minutes before serving.

Hints

You can use 2-cup, 1-cup or a large 6-cup capacity baking dish
Line dishes with non-stick baking paper for easy cleaning
Suitable for re-heating for next day
Substitute vegetables for what you have or what is in season

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Low-GI Lentil Patties & Roasted Tomatoes

Lentil Patties with Roast Tomato Sauce

Low GI Lentil Patties with Roasted Tomatoes

I got this Low-GI Lentil Patties recipe off the internet about 5 years ago now. I know that I have posted a few “Bean Burger” recipes but I have a lot more too. These recipes are handy to have if you are vegetarian, vegan or know people who are. When entertaining it is more important these days to have choices available. Years ago you didn’t have to worry so much about preferences. These days people are on different diets for personal reasons and medical reasons. So this being the case you do have to think outside of the box when entertaining. Having said that, this recipe is Vegan Friendly.

Low-GI Lentil Patties with Roast Tomato Sauce Recipe

Serves 4

Ingredients

250g punnet cherry tomatoes, halved
1/3 cup basil, finely shredded
500g sweet potato, peeled, cut into 3cm pieces
2 teaspoons olive oil
1 small onion, finely chopped
1 garlic clove, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
2 x 400g cans brown lentils, rinsed and drained
1/3 cup packaged breadcrumbs
1/3 cup vegetable oil, for cooking
baby rocket leaves dressed with lemon juice, to serve

Method

Preheat oven to 180° C
Arrange tomatoes, cut side up, on an oven tray
Roast for 30 minutes or until soft and lightly browned
Cool for 15 minutes
Transfer to a food processor and process to form a chunky sauce
Season with pepper and stir in half of the basil

Wash sweet potato
Place in a microwave-safe heatproof plate, cover and cook for 5 minutes on high or until tender
Drain the potato and transfer to a bowl, mash roughly with a fork

Heat oil in a saucepan over medium heat
Add onion and cook for 5 minutes or until light golden
Add garlic, cumin and coriander and cook, stirring for 1 minute

Using a fork, combine sweet potato, onion mixture, lentils and salt and pepper
Shape into 8 patties
Coat both sides lightly with breadcrumbs

Heat oil in a frying pan over medium heat
Cook patties, in batches, for 2 minutes each side or until golden
Place patties on plates
Spoon over sauce, top with remaining basil and serve with rocket

Hints

You can put these into the refrigerator to set and firm up prior to cooking
These can be cooked on the barbecue
Can be served as a burger in a bun or with salad on the side
You don’t have to use the microwave to cook the potatoes, just cook them on the stove

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Prawn and Asparagus Stir-Fry

A Delicious Prawn and Asparagus Stir-Fry

Prawn and Asparagus Stir-Fry

Prawn and Asparagus Stir-Fry Recipe

This Prawn and Asparagus Stir-Fry Recipe is a change from the usual meat and 3 veg. meal. After all Seafood is an important part of a healthy nutritional diet. What better way to get the Seafood fix than a Stir-Fry! Although I have had this recipe for years, I haven’t made this one in ages. Maybe I should buy some prawns and get cooking now that the asparagus is back in season here. Anyhow give this one a go and enjoy!

Serves 4

Ingredients

600g peeled uncooked prawns, deveined, tails intact
1 bunch asparagus
1 bunch chou sum
2 tablespoons peanut oil
1 red onion, thinly sliced
300g cup mushrooms, thickly sliced
Steamed rice to serve

Stir-Fry Sauce

1/3 cup oyster sauce
2 tablespoons soy sauce
1 tablespoon brown sugar

Method

To make stir-fry sauce, place all ingredients in a small jug
Whisk to combine
Pour one-quarter of the stir-fry sauce over prawns in a bowl
Stand for 10 minutes

Cut asparagus into 3cm lengths
Remove stems from choy sum
Cut stems into 3cm lengths and chop leaves

Heat half the oil in a hot wok
Add prawns, stir-fry for about 2 minutes or until changed in colour and remove
Heat remaining oil in same wok
Add onion, stir-fry for 1 minute
Add asparagus and choy sum stems
Stir-fry for 2 minutes and add mushrooms, stir-fry until almost tender
Return prawns to wok with choy sum leaves and remaining sauce
Stir-fry until hot
Serve with steamed rice

Hints

Do the prep first putting the vegetables into small bowls near the cook top
Can be reheated the next day, but best served fresh
Don’t have a wok? Don’t worry, I just use a hot frying pan (not ideal but it does the job)
If you can’t purchase choy sum then try another green leafy vegetable as a substitute
Add carrot matchsticks and thinly sliced capsicum or other vegetables in season

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Lentil and Potato Burgers

Vegetarian Lentil and Potato Burgers

Lentil and Potato Burgers Great for Vegetarians

Lentil and Potato Burgers Recipe

Here we are yet again with another Vegetarian Burger. Lentil and Potato Burgers are sure to pique your interest. There are a lot of flavours in this one as you can see from the huge ingredients list. If you prepare all of the items and bowl them up, as I do, it makes the job easier. Especially good if you are prone to being interrupted when cooking. How many cups of flour did I just put into that? Was it 2 or 3? Sick of re-sifting, I decided to bowl up years ago. Again I will mention that burgers like these are great for providing some point of difference when catering to crowds or just family and friends. They make things much more interesting, don’t you think? Anyway enjoy!

Serves 4

Ingredients

1 cup (200g) red lentils, rinsed well
2 potatoes (350g), chopped
1/4 cup (60ml) light olive oil
1 onion, finely chopped
1 large clove garlic, crushed
1 teaspoon ground cumin
1/2 cup (75g) crumbled feta cheese
1/2 cup (85g) semi-dried tomatoes, chopped
2 tablespoons chopped coriander
2 tablespoons chopped mint
2 eggs, lightly beaten
1 cup (110g) dried breadcrumbs
1/2 cup (125g) Greek yoghurt

Method

Place lentils and potatoes in a saucepan with 2 cups of water. Bring to the boil, reduce heat and simmer, stirring, for 15 minutes until tender. Drain.

Heat 1/2 tablespoon of the oil in a frying pan over a medium heat. Cook the onion for 3 minutes, then add garlic and cumin. Cook for 30 seconds. Add lentils, potato and feta.

Mash until combined, remove rom heat and add tomatoes, coriander and mint. Season to taste.

Using wet hands, form into 12 patties. Dip into beaten egg and coat in breadcrumbs. Chill for 30 minutes until firm.

Heat a non-stick frying pan with half the remaining oil over a medium heat. Cook burgers in batches for 3-4 minutes each side until golden. Drain on paper towel. Serve with yoghurt.

Hints

There are a lot of ingredients in this recipe, prepare ingredients and put ready in bowls
Patties can be cooked on the barbecue
Best eaten on the day or reheated the next day
Use a flat bread to make into a wrap with salad and yoghurt
Great for lunch at work or school in a wrap

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Spicy Lentil Patties with Pita

Spicy Lentil Patties with Pita and Salad

Spicy Lentil Patties with Pita

Spicy Lentil Patties with Pita Recipe

Another Lentil Patty/Burger Recipe I know! This Spicy Lentil Patties with Pita Recipe is another variation on a theme. This one is not that hard to make, you don’t even need a food processor. What’s more it’s healthy and Vegetarian. I have had this recipe for 5 years and have only tried it once. Try it on the family and see how you go. Enjoy!

Serves 4

Ingredients

2 x 400g cans brown lentils (drained and rinsed)
1 1/2 teaspoons mild curry powder
1 teaspoon cumin seeds
1/2 teaspoon ground coriander
1/2 cup plain flour, plus extra to dust
1/4 cup flat-leaf parsley, chopped
1 egg, lightly beaten

4 pita bread pockets
sliced tomato
baby rocket

Method

Place brown lentils in a bowl and mash roughly. Add mild curry powder, cumin seeds, ground coriander, plain flour, parsley and egg. shape mixture into eight round patties.

Heat some oil in a non-stick frying pan over medium heat. Lightly dust patties with extra flour. Tdd to the pan and cook for 3 minutes on each side or until golden brown and cooked through. Remove them from the pan, drain on paper towel and halve each patty.

Cut along one end of 4 pita bread pockets. Fill each pocket with sliced tomato, baby rocket and a couple of patty halves. Serve with yoghurt.

Hints

These patties freeze well for up to three months
Try substituting one can of lentils for a can of chickpeas, well mashed
Refrigerate before frying to firm them up so they hold together better
Can add diced onion or garlic
Reheat and eat the next day
Take to work and heat up and assemble your pita or put in a roll
Have patties on a plate with salad or in a roll

Image courtesy of TASTE

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Beef Stroganoff Recipe

A Beef Stroganoff Recipe for the whole family

Beef Stroganoff

Beef Stroganoff a Great Cheap Eat!

This Beef Stroganoff Recipe is very easy to whip up. There are only about 6 ingredients if you don’t count the frying oil and the garnish. How simple is that. Also this meal is relatively cheap to make as well. The only draw back is that there is a pre-packaged mixture which normally I wouldn’t use when cooking. We like to cook from scratch around here. However this is a quick go to meal when you are out of time and ideas, which happens to us all at some time or another.Enjoy!

Serves 4

Ingredients

1 packet of Beef Stroganoff Mix
500g round beef, cut into strips
400g long grain rice
100ml sour cream
1 onion, chopped
200g mushrooms, sliced
Oil for frying
Parsley for garnish

Method

Heat oil in a heavy based frying pan. Add onion and cook over medium heat for one minute, then add beef and brown.

Add the Beef Stroganoff Mix and mushrooms. Bring to the boil, simmer for 5 minutes then stir in sour cream.

Serve with steamed long grain rice and garnish with roughly chopped parsley.

Hints

For extra richness, add an extra spoonful of sour cream
Substitute the long grain rice for brown rice (extra fibre)
You can use Fettucine Pasta instead of rice
Best with mashed potato for fussy kids or those who don’t like rice

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Mushroom and Lentil Burger

Mushroom and Lentil Burger for Vegetarians

A Mushroom and Lentil Burger

A Great Vegetarian Burger

This Mushroom and Lentil Burger Recipe is the last in my Vegetarian Burger series. Unless I find more, this is the extent of the collection. There are enough Vegetarian Burger Recipes on this site to give you enough variety, whether you are cooking for your family or just using these when guests come over. This recipe is quite simple and does not take long in preparation. No food processor required for this one either. Please come back to these recipes every now and then and try them out. Enjoy!

Serves 4

Ingredients

1 x 400g can lentils, rinsed, drained
2 garlic cloves, crushed
380g mushroom cups, coarsely chopped
30g (1/3 cup) dried (packaged) breadcrumbs
2 eggs, lightly whisked
2 egg whites
Salt and freshly ground black pepper
1 ½ tablespoons olive oil
1 large (about 160g) brown onion, thinly sliced into rings
4 soft soy-linseed bread rolls, split in half, buttered
40g baby Parisienne salad

Method

Combine lentils, garlic, mushroom, breadcrumbs, egg and egg whites in a large bowl. Season with salt and pepper. Divide mushroom mixture into 4 equal portions. Use your hands to shape each portion into an 8cm patty. Set aside.

Heat 2 teaspoons of the oil in a large non-stick frying pan over medium-high heat. Add the onion and cook, stirring occasionally, for 8 minutes or until brown. Transfer to a heatproof bowl and cover with foil to keep warm.

Heat the remaining oil in the same pan over medium-high heat. Add the patties and cook for 5 minutes each side or until brown and cooked through.

Place bottom halves of rolls on serving plates. Top with salad, patties, onion and remaining bread. Serve immediately.

Hints

Refrigerate the raw patties prior to cooking to allow them to firm up
Use any salad vegetables or coleslaw in the rolls
Add a mayonnaise to the burger
Try using a different type of roll
Serve on a plate with vegetables or salad

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