At times simple, fast , healthy, is all we really want. So here is some inspiration to begin the foodies journey for the evening meal.
Sometimes for me simplicity is a bowl of steamed organic vegetables from the farm on buckwheat pancakes with a dollop of freshly made hommous or simple bowl of pasta with prawns, garlic, parsley, olive oil and a squeeze of fresh lemon matched with a glass of my favorite pinot gris.
Filled Macaroni
In a large skillet on high heat brown chicken along with garlic, Italian seasoning, and salt until liquid cooks off. Cool.
For a vegetarian version, l add spinach and roasted pumpkin and include some pecorino cheese in the mix.
In a large bowl mix together cooked chicken, ricotta cheese, 2 cups mozzarella, parmesan cheese and fresh asparagus.
Stuff each (cooked al dente) shell with 2 heaping tablespoons of the chicken/cheese mixture.
Pour some sauce in the bottom of a baking dish. Place the shells meat side up on the sauce, then cover with remaining sauce and remaining mozzarella cheese.
Bake until hot and bubbly, about 25 minutes.
1 lb ground chicken
1 tbsp Italian seasoning
Sea salt
1 garlic cloves, minced
350g ricotta cheese
2 cups mozzarellacheese, grated
½ cup parmesan cheese, grated
1 cup asparagus fresh blanched 30 seconds
1 box jumbo pasta shells, cooked al dente
1 jar of your favorite tomato sauce 3 cups in total required
1. Cook the shells in boiling water, you want them a little soft, but not over cooked. Cook the pasta shells for a 1 minute less than the packet suggests.
2. Mix seasoning, ground chicken with cheese and asparagus in a bowl.
3. Fill the cooked giant pasta shells using a teaspoon, and place them in a casserole dish.
4.Use your chosen pasta sauce, and pour it over the stuffed shells.
Ravioli
1 packet of Won ton wrappers
Use the above mix, either the chicken or vegetarian filling.
Layout 6 won ton wrappers at a time on a lightly floured bench.
In the center of each wrapper place a tsp of the mix.
Brush around the outside sparingly with some water.
Top with another won ton wrapper and seal.
Avoid air bubbles. You can leave as a rustic square or cut with a round cutter.
Repeat until you reach the number of required ravioli.
Place onto floured tray, ready for cooking.
To Cook: 3 minutes in steady gently boiling water.
Sauce: Endless options, one option is a tomato and basil sauce some pan fried mushrooms and a dash of cream, finished with shaved parmesan cheese.
Chicken Breast Dijon Herb Panko Crumb
4 chicken breast
75 gm melted butter
2 tbsp dijon mustard
1 1/2 cup Panko crumbs
1/4 cup grated parmesan cheese
2 tbsp chopped parsley
Zest of 1 lemon
To Cook
Preheat oven to 180c
Line a baking pan with baking paper
Spray with olive oil non stick spray.
Mix together melted butter and dijon in a bowl.
Combine Panko, parmesan, parsley and lemon zest in another bowl.
Add chicken breast to butter/dijon mixture and gently toss to be sure each piece of chicken is coated. It only needs a thin coat of the dijon butter mixture.
Press each chicken thigh into Panko crumb mixture and place on prepared pan.
Spray top of coated chicken with additional non stick spray.
Bake for about 25-30 minutes until coating is crispy and brown and chicken is cooked
Sauce Diable
1 Onion finely chopped
80 ml White wine
40 ml White wine vinegar
1 tbsp tomato puree
250 ml Chicken stock
200 ml Cream
To make Sauce
Put the onion, white wine and vinegar in a small pot and reduce to 1.5 tbsp over a medium heat. Add the chicken stock and tomato and boil for a few minutes to reduce by half add the cream and reduce to the desired consistency
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