Archive for the 'Whats for Dinner' Category

March 23rd 2008
Mejane’s Spinach Lasagne

Posted under Vegetables & Whats for Dinner

1 packet lasagna noodles
500g spinach, canned or frozen
500g tub cottage cheese
250g crumbled feta cheese
500g grated mozzarella
large jar pasta sauce (you won’t use it all)
sweet basil, oregano, garlic powder, onion powder

Cook about 14 lasagna noodles until al dente. Drain and rinse with cold water so they don’t stick together.

Cook spinach according to package directions and drain thoroughly in a colander, squeezing out excess liquid.

Mix spinach with cottage cheese and feta cheese. It should look about half and half spinach and cheese. Add herbs to taste.

Spread some of the pasta sauce on the bottom of a 9×12 lasagna pan and lay three noodles over the sauce. Spread on some more sauce, then top it with one third of the spinach mixture. Top with grated mozzarella. Add two more layers of noodles, sauce, spinach mixture and cheese. The last layer is four noodles slightly overlapping, sauce and mozzarella.

Bake at 175C for 45 minutes to an hour.

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November 19th 2007
Basil Pesto Chicken

Posted under Salads and Sides & Whats for Dinner

Throw this tasty dish together for dinner tonight and you’ll have the entire family asking for more!

Ingredients (serves 2)

  • 200g dried fettuccine
  • 2 tablespoons olive oil
  • 2 single chicken breast fillets, thinly sliced
  • 2 tablespoons basil pesto
  • 1 cup cream
  • shaved parmesan, to serve
  • basil leaves, to serve

Method

  1. Cook fettuccine according to the packet directions.
  2. Meanwhile, heat oil in a large, non-stick frying pan over medium-high heat. Add chicken and cook, stirring often, for 5 minutes or until brown.
  3. Add pesto, cream, salt and pepper to frying pan. Reduce heat to medium-low. Cook for 5 minutes, or until sauce has thickened slightly.
  4. Drain pasta. Add to pesto mixture. Toss over low heat until well combined. Transfer to serving bowls. Top with parmesan and basil. Serve warm.

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Source
Super Food Ideas - September 2003, Page 11

 

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February 25th 2007
Couscous with grilled vegies and tuna

Posted under Salads and Sides & Whats for Dinner & Low Fat Diet

(Serves 2)

Ingredients:

160gm couscous
250 ml chicken stock
5-6 slices grilled eggplant, cut into small chunks
2 slices grilled capsicum, cut into small chunks
handful of continental parsley, finely chopped
1 tbsp capers, drained and roughly chopped
4 roma tomatoes, cut in half lengthwise
1/4 tsp cumin
1/4 tsp coriander powder
1/4 tsp paprika
1 tbsp butter
some balsamic and extra virgin olive oil (for tomatoes)
Juice and zest from half a lemon
1 can of lemon pepper tuna chunks, drained (I like the Safcol one)

Method:

1. Toss tomatoes with 1 tbsp extra virgin olive oil, 1 tbsp balsamic vinegar, salt and some pepper. Place in a grill for 20 mins (medium heat), until tomatoes become brown at the top, and a bit soft and gooey. Set aside.

2. Bring stock to boil in a saucepan, add some salt to taste. Add all spices and lemon juice, and couscous. Remove from heat and wait for couscous to expand (about 2 mins). Stir 1 tbsp butter and lemon zest through the expanded couscous.

3. Add all of remaining ingredients (capsicum, capers, parsley, eggplant and tuna chunks), give it a very good stir. Season with a bit more salt if required. Place tomatoes on top to serve.

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February 16th 2007
Yoghurt, Lime and Mint Chicken

Posted under Chicken (Poultry) & Whats for Dinner & Lunch with the Girls & Low Fat Diet

MARINADE

1 cup of Greek Style natural yoghurt

2 limes (juiced and zested)

1/2 bunch of mint (chopped)

1/2 bunch chives (snipped)

a good glug of olive oil

Salt and Pepper to season

CHICKEN

500-700g chicken breasts or thighs (I prefer thighs as they are not as dry)

METHOD

Combine all marinade ingredients. Season to taste. Add chicken and mix to cover with marinade. Cover and refrigerate for an or or two.

Preheat oven to 190 degrees. Spray a shallow baking dish with oil. Arrange chicken on the dish and bake uncovered for 25 mins.

Serve with baked potato and salad (or whatever you want really)

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February 13th 2007
Ramatuelle Pasta Sauce (A Moosewood Recipe)

Posted under Salads and Sides & Whats for Dinner & Low Fat Diet

This is delicious. Make more than you need and keep the sauce in the fridge for quick and easy meals.

3 large garlic cloves minced
1/3 cup coarsely chopped onions
1 cup fresh basil leaves, packed
5 or 6 large ripe tomatoes, quartered
1/2 cup olive oil
Salt to taste
1/4 teaspoon black pepper
Pasta
Grated Parmesan Cheese

Put the garlic, onions, basil and tomatoes in a blender or food processor. Add the olive oil, salt and pepper and blend until smooth. Set aside. This sauce is served at room temperature.

Cook and drain pasta, toss hot pasta with the sauce to taste and sprinkle with parmesan cheese.

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February 11th 2007
Creamy pasta sauce with chicken

Posted under Chicken (Poultry) & Whats for Dinner

Chef: Andrea Ho

Serves 2

You need:
2 chicken thigh fillets (or one large breast fillet), sliced into long thin strips
2 large handfuls of baby spinach leaves, washed & stalks removed
Small onion, finely chopped
10-15 semi-dried tomatoes, sliced in to long halves
A handful of pine nuts
300-350 ml cream (standard small carton or container)
1 heaped tsp plain flour
1-2 cloves garlic, finely chopped
Pinch each of dried basil & chives
Salt & pepper to taste
Dash of white wine to deglaze
Enough pasta for two

Method:
Bring water to boil in a large saucepan for the pasta, and heat a pan for the sauce. Toss the pine nuts into the hot pan (no oil), and toast quickly until golden brown; set aside.

Immerse the pasta to cook (remember to stir every few minutes), and then add the onions and garlic to the hot pan with a tbsp of oil and fry. When the onions are translucent, add the chicken pieces and sear. If they stick to the pan a little, add the dash of white wine to deglaze the pan.

Now add the herbs and seasoning, pine nuts, semi-dried tomatoes and almost all of the cream. Bring to the boil and then turn down to medium heat. Watch (stirring occasionally) to ensure the cream does not curdle.

Add the flour to the cream left in the container, replace the lid, and shake until well mixed. Pour the flour and cream mixture into the sauce, stirring through quickly. You should see the sauce begin to thicken. Now, add the spinach leaves and stir through. They may seem to take up a lot of the pan, but will wilt quickly. TIP: if the sauce thickens overly and begins to look gluggy, stir in a tbsp of milk to loosen it up.

Check to see that the pasta is cooked, and drain it off. Run a little cold water through the pasta to stop it cooking further and ensure it doesn’t stick together. When drained, add the pasta into the same pan as the sauce. Stir through, so the pasta is heated and coated with sauce.

Serve immediately

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January 26th 2007
Butter Chicken (A lower fat version)

Posted under Meat Dishes & Chicken (Poultry) & Whats for Dinner & Low Fat Diet

500g cubed chicken fillets
3 tbsp tandoori paste
1 tbsp tomato paste
375ml can light evaporated milk
2 tbsp brown sugar
2 tsp corn flour
30g butter
2 tbsp flaked almonds
2 tbsp fresh coriander

Cook chicken for 2 minutes
Add tandoori paste and tomato paste and stir fry until chicken is coated.
Stir in combined evaporated milk, sugar and cornflour, bring to the boil stirring.
Allow to simmer for 5 minutes, then add butter and stir until melted.
Garnish with almonds and coriander.

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January 26th 2007
Vietnamese Chicken Curry.

Posted under Meat Dishes & Chicken (Poultry) & Whats for Dinner

Ingredients
2 tbsn light olive oil
1.2kg chicken peices skin removed
1 1/2 tbsn mild curry powder
3 cloves garlic crushed
1 stem lemongrass finely chopped
2 cups sweet potato cut into thick chunks
2 carrots cut into thick rounds
1 (400ml) tin coconut milk
1 cup chicken stock
2 bay leaves crushed
2 teaspoons castor sugar
1 tbsn fish sauce
1 tspn ground black pepper

Method
Heat oil in a large heavy based saucepan. Cook chicken on both sides to brown, remove and set aside.

Reduce heat and add curry powder, garlic and lemongrass. Cook for 1 minute. Return chicken to the pan and coat with spices. Add sweet potato and carrots. Stir and then add coconut milk, stock and bay leaves. Season with castor sugar, pepper and fish sauce. Simmer gently, for about 40 mins or until chicken is tender.

Serve with rice.

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January 17th 2007
Thai Chicken Balls

Posted under Entrees and Nibbles & Meat Dishes & Chicken (Poultry) & Whats for Dinner

500g Chicken mince

1/4 cup oyster sauce

2 cloves garlic, crushed

1tbsn self raising flour

1 tbsn fish sauce

1/2 cup finely chopped fresh coriander leaves

2/3 cup (160ml) coconut milk

Preheat the oven to moderately hot (180-200c) Grease two 12 hole mini muffin pans.

Combine chicken mince, oyster sauce, garlic, flour, fish sauce, coriander and coconut milk in  large bowl. Place rounded tablespoons of the mixture into prepared pans. Bake in a moderately hot oven for about 15 minutes or until cooked through.

Serve with sliced chilli and soy sauce or sweet chilli sauce.

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January 12th 2007
C’s Spaghetti with Braised Meatballs in Tomato Sugo

Posted under Chicken (Poultry) & Whats for Dinner

Spaghetti with Braised Meatballs in Tomato Sugo
(serves 2-3)

The slow-cooking in the oven makes the meatballs absorb all the flavour in a thick, reduced sauce. Very delicious!

Ingredients:
400 gm chicken mince
2 carrots, finely grated
1 cup dried breadcrumbs
3 tbsp continental parsley, finely chopped
1 egg
1 large brown onion, finely chopped
2 cloves garlic, peeled and crushed
2 cups chicken stock
3/4 cup dry white wine
1 cup tomato sugo
1 bay leaf
1/2 tsp chilli flakes

1. Heat oven to 180 degrees C. In a large bowl, combine chicken mince, egg, carrot, 2 tbsp of the chopped onion, parsley, breadcrumbs, salt and generous amount of freshly cracked pepper. Roll into 3 cm balls. Heat a heavy-based frying pan over a medium-high heat. Add a generous splash of olive oil and cook meatballs until golden brown. Drain meatballs on paper towels.

2. In an ovenproof cast iron pot, add 2 tbsp olive oil and onions. Cook for 7-8 minutes, stirring often and ensuring onions don’t colour. Add garlic and chilli flakes and cook for a further 1-2 minutes until fragrant. Add white wine, bring to the boil and reduce by half. Add stock and sugo and bring to the boil. Season with salt and pepper.

3. Remove pot from heat and add meatballs into the sauce. Place the bayleaf into the sauce, and transfer to cook in the oven for somewhere between an hour, to an hour and 15 mins. The sauce should have reduced into a thick mixture by now.

4. Cook some spaghetti until it is al dente. Serve meatballs and sauce over the drained spaghetti with a little grated parmigiano reggiano and some extra chopped parsley.

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