Penne with Chicken and White Wine Sauce

Penne with Chicken and White Wine Sauce

 

Welcome back:)

Can you believe it's September already? Where has the time gone?

Summer isn't over yet, at least for me it isn't. I have one month left of vacation.

For those whose summer is over, I hope to cheer you up with a delicious pasta dish :)

 



Ingredients-

1. ~1kg Chicken Thighs
2. 1 Handful of Spinach Leaves
3. 2 Small Carrots
4. 1 Green Pepper
5. 1 Onion
6. 1/2 Head of Garlic
7. 2 tbsp. Italian Dressing
8. 1 tsp. Paprika
9. 1 tsp. Italian Seasoning
10. Salt
11. Pepper
12. ~500ml 12% Sour Cream
13. 1 Cup of White Wine
14. 2 Boxes of Barilla Penne Pasta
15. 1 Handful of Freshly Chopped Parsley
 

Instructions-

1. Marinate chicken with Italian dressing, seasoning, paprika, salt and/or Vegeta and pepper to taste.
2. Set in the fridge for at least an hour, you may omit this step.
3. Prepare vegetables. Finely chop onion and garlic. Dice green peppers and carrots.
4. Preheat large sauce pan. You may add oil if necessary.
5. Cook chicken until juice is released. Add onion and cook until translucent.
6. Add salt and remaining vegetables (garlic, green peppers, and carrots).
7. Add white wine and cook on low-medium heat, covered with a lid for about twenty minutes.
8. Taste vegetables and when they are semi-soft, add sour cream. Season sauce to taste.
9. Add fresh chopped parsley and stir. Cook on high heat until sour cream thickens.
10. Add spinach in the last few minutes of cooking.
11. Cook penne according to package instructions. Serve when hot and fresh!

Enjoy :)

Healthy Fish Dinner

Salmon Steak 

with Brown Rice and Minced Spinach

 

Ingredients-   Cooking Time ~60mins

1. 1 Salmon Steak
2. 100g Brown Rice
3. ~250g Frozen or Raw Spinach (I used frozen, chopped spinach)
4. 2-3 Tablespoons of 12% Sour Cream
5. 1 Tablespoon of Light Soy Sauce
6. Garlic Sea Salt or Plain White Salt
7. Black Pepper
8. Lemon Slices
9. 5 Cloves of Garlic
10. Vegetable Stock or 2 Teaspoons of Vegeta

Instructions- 

1. Rinse and dry salmon steak. Prepare marinade by chopping 1 clove of garlic and slicing lemon.
2. Place salmon into dish, add soy sauce and lemon juice. Add salt and pepper to taste. 
3. Add 1 clove of chopped garlic and smear ingredients onto salmon, mix well. 
4. Set in the fridge for at least 30 minutes before cooking. 
5. Boil vegetable stock instead of water for rice, 2:1 water:rice ratio. 2 cups of water for 1 cup of rice.
6. If you want to use water, add about 2 teaspoons of Vegeta spice to the water.
7. Cook brown rice for about 45minutes, the rice should absorb the entire water.
8. In the meantime, prepare spinach by chopping 4 cloves of garlic.
9. In a small pot, add spinach with a few drops of water and cook on medium heat for 5 minutes.
10. Add minced garlic to the spinach and cook on lower heat for about 5 more minutes. 
11. Add 2-3 tablespoons of 12% sour cream to the spinach and cook for 5 more minutes. Season to taste.
12. Heat nonstick skillet or grill pan. Add oil if necessary. 
13. Cook salmon on high heat for 30 seconds on one side, then flip the steak onto the other side.
14. Lower the heat and cook for about 8-10minutes.  
15. When salmon is ready, serve hot rice with spinach on the side, place salmon on spinach. 
16. Add a spoonful of spinach onto the rice. (I love tomatoes, I just had to add some to my dinner)
18. Slice some lemon, place on plate and serve meal when hot and fresh! 

 

ENJOY :)

Craving Olives

Salad

Olives, Tomato, and Red Bell Pepper

Hey everyone, I didn't think I would post tonight.

Final Exams...

I had little time, and barely made myself a decent dinner.

During times like these it is important to nourish our body with nutrients.

I made this wonderful salad, such a simple one, but it sure does look pretty!  

I thought I would share it, regardless :)

Ingredients-   Prep Time <10mins

1. Salad Mix (Lettuce, Baby Spinach, Red Lettuce, etc. use your favorite!)

2. 2 Plum Tomatoes 

3. Handful of Red Bell Pepper Slices

4. Marinated Green Olives

5. Marinated Black Olives

6. Scallions (handful, for topping)

7. 1 Tablespoon of Olive Oil

8. Black Pepper

 

Instructions-

1. Place a serving of salad on your plate. To save time, buy a prepared salad mix , washed and ready to use.

2. Wash tomatoes and slice into quarters. Place on plate, surrounding the salad like a clock.

3. Wash a red bell pepper and cut into slices. Place a handful on the salad. Save remaining for later use.

4. Slice marinated black and green olives. Place on salad.

5. Wash and finely slice scallions. Top the tomatoes off with the scallions, place some on the salad as well.

6. Pour 1 tablespoon of olive oil (or more, if you like) over your salad.

7. Sprinkle black pepper on the tomatoes.

Very easy... I know :) 

 

 

 

 ENJOY :)

 

Green Purée

Rotini with Sautéed Onions  

and Mushrooms in Spinach Purée Sauce

 ( Meat & Dairy free )

The rotini was absolutely delicious!

I highly encourage everyone to try this recipe!

Ingredients- Prep Time ~15mins Cooking Time ~30mins 

1. Rotini ~300g

2. Fresh Spinach 300g

3. 1 Large Onion

4. 250g Mushrooms

5. 5-6 Cloves of Garlic

6. Garlic Powder

7. Salt 

8. Pepper

9. Vegeta

10. 1/2 Tablespoon of Butter

 

Instructions-

1. Wash and clean mushrooms. Make sure to wash off the dirt from the mushrooms.

2. Remove stems and slice mushrooms into four-five pieces. 

3. Peel onion and chop finely. 

4. Finely chop and smash 5-6 garlic cloves. Add less if you find garlic overpowering.

5. Preheat skillet and melt butter. DO NOT BURN THE BUTTER!

6. Add mushrooms and onions. Sautee them on fairly low heat, stir every few minutes.

7. Bring water to quick boil, add a pinch of salt. Cook the pasta according to instructions on package.

8. While pasta is cooking and mushrooms and onions are almost done, prepare spinach.

9. Add spinach to pot, add a tablespoon or two of water for the steam to quickly cook the spinach.

10. When the spinach reduces in size, add garlic and pepper. 

11. Stir and set off heat. 

12. When mushrooms and onions are finished, add pinch of salt and vegeta. Add plenty of pepper!

13. The rotini should be cooked by now, drain the pasta and cover to prevent stickiness. 

14. With a blender, puree the spinach until a green paste is achieved. Mix well and heat once again on low.

15. Add the sauteed mushrooms and onions to the spinach puree. 

16. Add the cooked rotini into the mixture and mix well. 

17. Taste the amazing flavor of mushrooms and garlic, add salt/pepper if necessary.   

18. Serve when hot and sprinkle garlic powder on top.

 

 

ENJOY :)