Tuesday, June 25, 2013

Spaghetti with Chicken Sauce

Spaghetti with Chicken & Vegetable Cream Sauce

Ingredients-

*3-4 Servings
1. ~350g Chicken Breasts
2. 8 Mushrooms
3. 1 Medium Carrot
4. 1/2 Red Bell Pepper
5. 3 Spring Onions
6. Fresh Parsley
7. Spaghetti Pasta
8. Salt
9. Pepper
10. 2 Teaspoons Balsamic Vinegar
11. 1 Teaspoon Dried Garlic
12. 2 Teaspoons Herbes de Provence Spice Mix (Basil, Thyme, Fennel, Savory, Oregano)
13. 200ml 18% Sour Cream
14. 3 Teaspoons White Flour
15. 2 Teaspoons Vegetable Oil



Instructions-

1. Clean chicken breasts and remove excess fat/skin. Cut into small strips.
2. Marinate chicken with salt and pepper to taste.
3. Add 2 teaspoons of balsamic vinegar and mix the chicken pieces.
4. Add 1 teaspoon of dried garlic and 1 teaspoon of herbs. 
5. Add 2 teaspoons of vegetable oil.
6. Mix chicken with spoon or use hands to evenly coat chicken with marinade. 
7. Cover chicken and place in the refrigerator for at least 1 hour.  
8. After 1 hour has passed, wash and clean vegetables. 
9. Finely chop the red bell pepper and carrot into small cubes, and slice the mushrooms.
10. Finely chop spring onions. 
11. Preheat non-stick skillet without addition of oil.
12. When the pan is hot, add marinated chicken. Brown the chicken and then lower the heat.
13. When the chicken starts to release its juices, create an open center in the middle of the pan.
14. Add spring onions and stir, and then add the remaining vegetables. Stir occasionally.  
15. If your skillet is small, you may want to transfer your contents into a sauce pot at this step.
16. Add enough water to barely cover the contents of the pot. Simmer on low heat for about 15-20mins.
17. Taste the sauce, add salt and check if carrots are soft. Once they seem cooked, boil water for the pasta.
18. Cook pasta according to package instructions.
19. Before the pasta is cooked, 5 minutes before, remove the sauce from heat and uncover. 
20. Drain the pasta. Mix 3 teaspoons of flour with 200ml of sour cream. Mix very well. 
21. Add this mixture to the sauce and mix quickly. Return the sauce to a boil, stirring frequently. 
22. The sauce will thicken in consistency quickly, therefore, adjust thickness to your preference.
23. Finely chop fresh parsley and add an entire handful to the sauce. Stir.
24. Serve spaghetti pasta with chicken cream sauce. Garnish with parsley. 


ENJOY :)


Saturday, June 22, 2013

Breaded Cod Filet with Young Potatoes

Breaded Cod with Young Potatoes


A classic fish recipe, I am sure many of us know how to bread filets,
and I have to say cod is one of my favorites. The white meat is so delicate,
and it's a very healthy fish, too! Delicious in flavor and great for a quick dinner,
cod served with young, small potatoes that do not need to be mashed.
For some reason, fried fish, even though I eat it all year round, reminds
me of summers spent at the beach in New Jersey.


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Ingredients-

*2 Servings
1. Two Small Fresh Cod Filets
2. 6-7 Young Potatoes (the very small ones, in-season now)
3. Handful of Lettuce
4. ~10 Thin Red Bell Pepper slices
5. Fresh Chives, chopped
6. Plain White Flour
7. 1 Egg
8. Bread Crumbs
9. Vegetable Oil
10. Salt 
11. Pepper
12. Lemon Slices and Lemon Juice



 

Instructions-

1. Clean cod filets and dry. Make sure the fish is dried!
2. Add salt and pepper to taste to both sides of filet, and squeeze a few drops of lemon juice.
3. Set aside the filets. During this time, peel potatoes and start cooking them. Add salt to the water.
4. Prepare flour, breadcrumbs, and one whisked egg on separate plates.
5. First, cover filet with flour.
6. Next, place the filet in the egg.
7. Transfer the filet onto the dish with breadcrumbs. Cover entire filet with breadcrumbs. 
8. Repeat these steps with second filet.
9. Heat pan with a decent amount of vegetable oil. The oil should be hot.
10. If your cod filets are large, you may want to cut them into halves or they might break apart on the pan.
11. Place one filet at a time on the hot pan with oil. The fish should turn gold within a minute if not less.
12. Lower the heat, and flip the filet onto the other side. Continue frying until golden brown.
13. The potatoes should be cooked by now. Drain and serve with cod filets. 
14. Wash a few leaves of lettuce and slice some red bell peppers as a side. 
15. Sprinkle plate with some freshly chopped chives.



ENJOY :)

Dedicated to my Daddy, who makes the best cod, salmon, and every other fish out there! 
 

Monday, June 17, 2013

Meatballs in Creamy Tomato Sauce with Rice

Meatballs in Creamy Tomato Sauce with Rice



 It's wonderful to have time to cook a nice homemade meal.
My past week was hectic, with a major exam that left my room filled with unwashed dishes 
and stacks of pizza boxes. I hope most university students can relate. Anyways,
I would like to finally share a very comforting dinner. When I was younger,
my mother would make these delicious meatballs in tomato sauce with rice.
It was one of my favorite dinners and I always asked when will be the next time my mom cooks it.



 

Ingredients- 

*This recipe makes approx. 9 meatballs, for 3-4 Servings
1. 500g Ground Beef/Pork Mix (less than 30% fat)
2. 200g White Long Grain Rice
3. 1 Can Whole Tomatoes
4. 100ml 12% Sour Cream
5. 1 Egg
6. 1 Onion
7. 1/2 Head of Garlic
8. Salt
9. Pepper
10. Oregano
11. Basil
12. Dried Parsley 
13. Paprika
14. Cayenne Pepper
15. Dried Mustard
16. Dried Garlic
17. Bread Crumbs
18. Plain White Flour
19. 1 Bay Leaf
20. ~400ml Water
21. Vegetable Oil

 

Instructions-

1. Place meat in mixing bowl and break it up with a spoon/fork. 
2. Add 1 teaspoon of salt and pepper each and add 3/4 teaspoon of each dried herb. 
3. Add about 5 tablespoons of bread crumbs. Mix meat well with hands.
4. Add 1 egg and mix once again with hands until all ingredients combine.
5. Divide meat into about 8 equal parts. 
6. Take one section of divided meat and form meatballs with hands. Repeat until all meatballs are made.
7. Place finished meatballs on surface covered with some white flour. Cover each meatball evenly with flour.
8. Preheat skillet with a thick layer of vegetable oil.
9. Place one meatball at a time, gently, on hot oil. Lower heat to medium and sear meatballs on all sides.
10. In the meantime, add 1 can of whole tomatoes into large sauce pot. Cook and stir on low heat.
11. When meatballs are finished, set aside. Finely chop 1 large onion and add to the same hot pan. Add salt.
12. Cook onions on low-medium heat, stirring frequently. When almost ready, add smashed and diced garlic.
13. Transfer cooked onion and garlic to the tomato sauce. Stir and simmer for about ten minutes.
14. Remove from heat and blend tomato sauce to form thick consistency, you may add some water here.
15. Simmer tomato sauce once again, stirring occasionally. Add seared meatballs. 
16. Add enough water until meatballs are almost fully covered. 
17. Add a pinch of oregano, basil, dried garlic, and dried parsley to the sauce. Also add 1 bay leaf. 
18. Simmer for about 15-20 minutes. In the meantime, cook rice. 
19. When rice is cooked, the sauce should be perfect. Remove from heat and wait about five minutes.
20. Add about 100ml of sour cream and mix quickly. Check flavor, add salt and pepper to taste.
21. Fluff rice and shape with help of a small round container. Serve with meatball sauce. Add parsley. 


ENJOY :)

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