Bocconcini Romesco Pasta

 

Ingredients

2 cups Cavatappi pasta, or whatever pasta you want to use

4 balls of Bocconcini cheese, quartered

2 Red Peppers, roasted or 1 small jar of pre-made, finely chopped

1 1/2 cups crushed Tomatoes

1 Shallot, minced

2 Tbsp Butter

6 sprigs fresh Parsley, roughly chopped

2 cloves Garlic, grated or diced, approx 2 tsp

2 Tbsp chopped Almonds

1 Tbsp Smoked Paprika

1 tsp Garlic Powder

1/8 tsp Chili Flakes

2 Tbsp Red Wine Vinegar

Oil

Salt & Pepper

Add 10 cups water and 2 tsp Salt to a large pot and bring to a boil.  Add Pasta to boiling water and cook until tender, 10-12 minutes.  Drain, reserving 1/4 cup of pasta water.  Return pasta to the pot leaving off heat.

Toss together Bocconcini, half the Parsley, 1/8 tsp Chili Flakes, 1/4 tsp Salt and 1 tsp Oil in a small bowl.  Set aside.

Heat a large non-stick pan over medium heat.  When hot, add Almonds to the dry pan.  Toast, stirring often, until golden brown, 3-4 minutes.  Remove from pan and set aside.

Reheat the pan adding 1 Tbsp Oil, Roasted Red Peppers, Shallot and 1/2 the toasted Almonds.  Cook, stirring often for 2-3 minutes.  Add Garlic, Vinegar, Paprika, Garlic Powder and Crushed Tomatoes to the Almond mixture.  Cook, stirring often, until the sauce reduces slightly, 3-4 minutes.

Add reserved Pasta Water, remaining Parsley, Butter and sauce to pot with cooked Pasta.  Toss to combine.

Divide between bowls.  Top with marinated Bocconcini and remaining toasted Almonds.  Sprinkle with Chili Flakes if desired.

Serves 2

Roasted Salmon with Green Beans, Tomatoes and Crispy Potatoes

 

Ingredients

2 Salmon Fillets

3 medium Potatoes, cut into 1" pieces, approx. 4 cups

2 handfuls fresh Green Beans, trimmed; or 4 cups frozen Green Beans

1/2 qt Cherry Tomatoes, halved

1 clove Garlic, grated or diced

2 Tbsp Butter

Oil

Fresh Dill, finely chopped, approx. 4 Tbsp.

Salt and Pepper

Preheat oven to 425 F

Boil Potatoes in salted water until fork tender, 10-12 minutes. Drain and return to pot.

While potatoes cook, lightly oil a foil-lined baking sheet.  Place Salmon on baking sheet and drizzle with 1 Tbsp Oil.  Season with Salt and Pepper.  Roast in middle of over until Salmon is cooked through, 6-8 minutes.

While Salmon roasts, melt 1 Tbsp Butter in large non-stick pan.  Over medium heat,  Add Green Beans and Garlic.  Cook, stirring occasionally for 4 minutes then add Tomatoes and cook for an additional 5-6 minutes until tomatoes soften.  Transfer to medium bowl.  Stir in half of the Dill then season with salt and pepper.  Cover and set aside.

Using same pan, heat 2 Tbsp oil and 1 Tbsp butter.  Add potatoes and flatten each with a spatula so there's more area to crisp.  Cook over high heat until crispy and golden; 2-3 minutes per side.  Season with salt and pepper and top with remaining dill.

Plate and enjoy.

Serves 2

Quick Irish Stew

 

Serves 2

Easy and quick!

Preheat oven to 450F

Ingredients

2 cups Ground Beef

6 New Potatoes, quartered - or about 3 cups 1 1/2" pieces of regular potatoes

1 Carrot, diced

1 Stalk Celery, diced

1 small Onion, diced

1 Tbsp Butter

2 Tbsp Flour

2 cloves Garlic, grated or diced

1 tsp Thyme

1 1/2 cups Beef Broth

1/2 Tbsp Soy Sauce

Oil

Salt and Pepper

Toss Potatoes with 1 Tbsp Oil and spread on parchment lined baking sheet.  Season with Salt and Pepper. Roast in middle of oven unlit golden brown, 25-28 minutes, turning once.

While potatoes are roasting, heat large pot over medium-high heat.  Add 1 tsp Oil and Beef.  Cook beef, breaking into small pieces until no pink remains, 4-5 minutes.  Season with Salt and Pepper.  Using slotted spoon, remove cooked beef to a bowl and discard any drippings.

Using the same pot, reduce heat to medium, then add Butter, Carrot, Celery, Onion, Thyme and Garlic.  Cook, stirring occasionally, until softened, 3-4 minutes.  Add beef and any juices from the bowl.  Sprinkle with Flour.  Cook, stirring often, until flour coats veggies and beef, 1-2 minutes.

Add Beef Broth and Soy Sauce.  Season with Salt and Pepper.  Bring to a boil over high heat then reduce to medium-low.  Cook, stirring, until stew thickens slightly and veggies are tender, 10-12 minutes.

Add roasted potatoes to the stew and stir to combine.

Savoury Chicken and Roasted Vegetables

 

This is tasty and simple and only uses 2 pans!

Ingredients

2 Chicken breasts

2 medium Potatoes, cut into 1/2 " pieces, approx. 2 cups

1 medium Carrot, peeled and cut into 1/4" rounds

2 Cups Broccoli, cut into bite sized pieces, approx. 2 cups

1 Shallot, thinly sliced

1/2 cup Chicken Broth

3 Tbsp Sour Cream

2 Tbsp Butter

1/3 cup Fresh Parsley, roughly chopped

1 Tbsp Thyme, divided

1 clove Garlic, diced or grated

Oil

Salt and Pepper

Preheat oven to 450F

Toss Potatoes, Carrots, Broccoli and half of the Thyme with 1 Tbsp Oil.  Arrange evenly on parchment lined baking sheet.  Season with Salt and Pepper.  Roast in middle of oven 12-14 minutes.

While veggies are cooking, season Chicken with Salt, Pepper and remaining Thyme.  Heat a large, non-stick pan over medium heat.  When hot, add 1/2 Tbsp Oil then Chicken.  Cook until golden brown, 3-4 minutes per side.

Remove pan from heat and veggies from oven.  Turn vegetables and place chicken on top of them.  Return to oven for another 12-14 minutes until chicken is cooked through.

Heat the same pan over medium heat.  Add Butter, then Shallots and Garlic.  Cook, stirring often, until shallots are softened, 2-3 minutes.  Add Chicken Broth and cooking, stirring often until gravy slightly thickens, 3-4 minutes.  Remove from heat and stir in Sour Cream and Parsley. 

Divide chicken and vegetables between plates and spoon gravy on top.

Easy Sweet and Sour Pork Meatballs

 

This is super easy because short cuts are good!

Ingredients

250 g  ground pork

2 Tbsp bread crumbs

1 Tbsp (3 cloves) grated or minced garlic

1/8 tsp salt

1/8 tsp pepper

1 small onion, sliced

1 bell pepper, cut into 1/2" pieces

2 cups sugar snap peas, trimmed

1/2 cup sweet and sour sauce - use whatever prepared brand you like

3/4 cup basmati rice

water

oil

Preheat oven to 425 F

In a large bowl, combine ground pork, bread crumbs, garlic, pepper and salt.  Combine well and shape into 8 meatballs.  Place on parchment lined baking sheet.  Bake in middle of oven until golden brown, approx. 10 min.

Bring 1 1/4 cups of water to boil in a covered medium pot.  Add rice and reduce heat to low.  Cook, covered until rice is tender and water is absorbed, 12-14 min.

While rice and meatballs cook, heat a large pan over med-high heat.  When pan is hot, add 1/2 Tbsp oil then onions, pepper and peas.  Cook 2-3 min until tender-crisp, stirring occasionally.  Add sweet and sour sauce and 1/4 cup water.  Stir to combine, reduce heat to medium.  Simmer until sauce thickens slightly, 4-5 minutes.  Remove from heat.

Once meatballs are cooked, add them to the pan and toss to combine.

Serve over rice.

Serves 2

Carrot Kale Slaw

 

I'm a big fan of easy so this is simple.  Buying bunches of kale, I either get totally sick of eating it or end up throwing a lot out so for this I take the easy way: bagged kale slaw from the grocery store!

Ingredients

1 bag of kale slaw

1 medium carrot - peeled and grated

4 Tbsp Mayonnaise

1 Tbsp White Wine Vinegar

1/2 Tbsp BBQ Seasoning - I just buy a prepared one from the spice aisle (easy) but you can make your own

Whisk together the mayo, vinegar and seasoning in a large bowl.

Add kale slaw and grated carrot.  Toss to combine.

Mediterranean Tortellini

 

Ingredients:

1 Package fresh Cheese Tortellini

1 small zucchini - cut into 1/2-inch half moons

1 sweet bell pepper - cut into 1-inch pieces

1 shallot- peeled and thinly sliced

1/4 cup basil pesto

1/4 cup shredded Parmesan cheese

1 Tbsp Mediterranean Spice blend (divided)- if you don't have a pre-made blend then combine paprika, cumin, garlic powder, salt and pepper

2 Tbsp butter

1 Tbsp oil

Preheat oven to 425F

Fill pot with salted water to cook pasta and bring to a boil.

While water is heating, put veggies into a medium bowl and add half of the spice blend and 1 Tbsp oil. Toss and put on baking sheet.  Roast in the middle oven rack until softened, 14-15 minutes.

While veggies are roasting, add tortellini to boiling water. Cook, stirring occasionally until heated through, 2-3 minutes.  Reserve 2 Tbsp pasta water, then drain and set aside.

Using same pot, add butter and remaining spice blend.  Stir over medium heat to melt butter and toast spices.  Remove from heat and add tortellini, pesto, roasted veggies, half of the Parmesan and reserved pasta water.  Toss until well combined.

Divide between bowls and top each with remaining Parmesan.

Serves 2