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Archive for August, 2010

Uh-Oh Spaghetti-O

Of late I have got into the habit of grabbing the free recipe leaflets from supermarkets and actually trying them out. I never held supermarket recipes in very high regard until I actually tried a few and they aren’t half bad! Here’s a favourite of mine that I make when I can’t be bothered trying very hard or don’t have much money. Usually we have all the ingredients in the house too, which makes it even easier. Is also just as delicious the next day, cold.

Spaghetti with Tuna, Rocket, Lemon and Chilli
(Tried and tested from sydneymarkets.com.au)

350g dried spaghetti
Extra virgin olive oil
1 garlic clove, chopped
Juice and zest of 1 lemon
1–2 small red chilies, deseeded and chopped
120g baby or wild rocket leaves
375g can tuna in oil, drained and lightly flaked
Salt and ground black pepper

Cook spaghetti in a large saucepan of boiling water, following packet directions, until dente. Meanwhile, combine oil, garlic, lemon juice and zest, chillies, rocket and tuna in a large bowl. Season with salt and pepper to taste. Gently toss to combine. Drain spaghetti and return to pan. Add rocket and tuna mixture. Gently toss and spoon into serving bowls. Drizzle with a little extra oil and serve.

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…that I eat ALOT of soup. I make a huge pot of soup (8litres, not even exaggerating) every weekend in Winter and freeze it for weekday lunches. It takes a long time for me to get sick of a soup.  For years it was a variation of Vegetable Soup, then I went through a Pumpkin Soup stage and then last Winter got into a Spring Vegetable Soup (wrong season, I know) that involved a lot of cabbage. My soup fixation for the last month has has been Minestrone Soup and I think this one is here to stay. So good and all up takes less than half an hour to make.

Donna Hay’s Cheat’s Minestrone Soup

1 finely diced garlic clove
2 diced celery stalks
1 diced carrot
1 finely chopped onion
1 tbs butter
2x cans of diced tomatoes
1 litre chicken stock
1 can cannellini beans
handful chopped basil

Combine carrots, celery, garlic and onions with the butter in a large soup pot over a medium heat and cook for 10mins. Add the tomatoes, chicken stock, cannellini beans and basil and cook for a further 5mins. Season with salt and pepper. Done!

(A few times I’ve been stuck without basil so have just used a few tablespoons of basil pesto. Cheating I know but that’s what this recipe is all about! Enjoy x)

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Add it to the list…

So from August 1 Nick and I have started a pretty intense healthy eating/gym plan to get rid of our Winter coat and get a little more in shape for Summer. So I’m having to heavily cut down on the Sticky Date Puddings (new addiction), general baking, roast dinners and pasta dishes. We planned our meals for the week on Sunday morning (Minestrone soup, Asian style steamed salmon, Chicken salad, Moroccan Fish with quinoa, Thai beef salad, boiled eggs, acidophilus yoghurt and homemade hummus with carrots and celery as snacks) but were stuck on what to make for Monday’s lunch. Out of the ingredients we already had at home I made this delicious (if I do say so myself!) chickpea salad which I know will now become a regular weekly meal.

Moroccan Chickpea Salad

2 tins chickpeas
2 red onions
1/4 crown pumpkin
6 sundried tomatoes
Handful mint leaves
Cumin
Juice of 1 lemon
Olive oil (I like to just use the oil that the sundried tomatoes came in)
Natural Yoghurt
Salt Pepper
(I figure some chopped dried apricots would go really well too. Will try adding these next time.)

Dice pumpkin into 2.5cm pieces, lightly coast in olive oil and cumin and roast at 200ºC for 20mins or until slightly soft. Cut each red onion into 8 wedges and pan fry for 2mins in a small drop of olive oil. To make the dressing roughly chop the sundried tomatoes and combine with the lemon juice and 2 tbs olive oil. Drain the chickpeas in a colander and combine in a bowl with the pumpkin, red onion, mint and dressing. Seasn to taste with cumin, salt and pepper. Serve with a small dollop of natural yoghurt. Enjoy! x

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