Thursday, June 24, 2010
1 cup of small pasta (elbow macaroni or mini farfalle work really well)
2 tbs olive oil
1/2 cup cubed chicken breast (I usually use 2 breasts)
1/2 cup diced onion (about 1/2 a small onion)
1 clove of garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella (I usually use a lot more because we like cheese so just add what you want)
1/4 cup chopped fresh flat-leaf parsley (you can also use dried parsley if you have it)
(if you have dried oregano and basil, I use those too . . . about a tsp or so of each)
1/4 tsp salt
1/4 tsp pepper
1/4 cup bread crumbs
1/4 cup Parmesan cheese
1 tbs butter
Preheat the oven to 400 degrees.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until tender stirring occasionally (check the directions on the box for time). Drain the pasta and put in a large mixing bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for about 3-4 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5-8 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley (and any other dried herbs), salt and pepper. Stir to combine. Place mixture in a baking dish sprayed with Pam.
In a small bowl mix together the bread crumbs and Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
Wednesday, June 9, 2010
Saturday, June 5, 2010
Finally I got around to planting my garden for the summer. It is very small as I only wanted to grow herbs (basil, parsley, cilantro) and tomatoes for cooking. My goal is to 1) not kill it and 2) see how things go and perhaps expand next year. Here's hoping my black thumb has turned a bit green!!
Thursday, June 3, 2010
Last night was one of the easiest dinners I have made in a long time, anyone could do this. I was at Whole Foods and asked one of the guys in the produce section where to find their mango salsa (I was just going to buy it for chips to dip) and he asked if I was making fish for dinner. I said no and he told me I HAD to try this Thai marinade with Tilapia, bake it and then serve with the salsa on top. So I took his advice and boy was he right!! The fish was so easy to make and full of flavor. Then I had to decide what side to make and remembered that I had bought some Quinoa (pronounced "keen-wah") from Trader Joes for a recipe I saw on Giada's show. In case you don't know what Quinoa is, it's a grain similar to couscous but full of protein and nutrients. It can be bland by itself so you really need to give it flavor, but it was very tasty and healthy too!! Here are the recipes . . . bon apetit!!
For the fish . . .
4 Tilapia fillets
1 container of Whole Foods Thai marinade
1 container of Whole Foods mango salsa
Preheat oven to 350 degrees. Marinade the fish for about 20-30 minutes in the fridge. Put a piece of foil on a baking sheet and lightly spray with cooking spray. Bake for 15-20 minutes until the fish is done and flaky. Serve with the salsa on top.
For the Quinoa, I have attached the link from Food Network for the recipe.
Herbed Quinoa - courtesy of Giada De Laurentiis