Broccoli and Pine Nut Pasta

This has only 6 ingredients, is very healthy, fast and easy...perfect for the busy family. This serves 4 generous bowls as a main or 6-8 serves if using as a side dish.

Ingredients:

• 300g pasta of your choice
• 400g broccoli (florets and stalks, finely cut)
• 100g pine nuts (toasted)
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup parmesan cheese
• Salt & pepper to taste

Method:

1. Boil pasta of your choice as per instructions
2. Boil the broccoli in salted water for 4-6 minutes, drain, but leave 1/4 cup water aside
3. Place the cooked pasta and broccoli into a large bowl, add the reserved water, toasted pine nuts, garlic, olive oil, parmesan cheese and salt & pepper and mix well
4. Serve while hot.
5. Nice served with crusty bread. D-E-L-icious  XD

Spaghetti with Squashed Tomatoes

Because we are currently doing the $120 Food Challenge, this recipe is courtesy of said book. I had to adapt it slightly because I don't like anchovies, so it is a little different, but it turned out extremely nice. It's a very affordable meal when cherry tomatoes are in season (spring) and serves 4. Admittedly the portion sizes are smaller than we are used to so we ended up going back for seconds (lucky I made a little more spaghetti)!

Ingredients:

• 250g cherry tomatoes
• 2 tablespoons olive oil
• 350g dried spaghetti or other long pasta
• 1 clove garlic, thinly sliced
• 4 anchovies (we used about 12 whole pitted olives instead)
• A handful of fresh basil leaves (whole)
• Freshly ground pepper
• Shaved or grated parmesan

Method:

1. Preheat oven to 180 degrees celsius
2. Place cherry tomatoes on a baking try and drizzle with 1 tablespoon olive oil
3. Roast for 20mins or until slightly wilted
4. Cook the spaghetti as per packet instructions
5. Drain the spaghetti, reserving 1/2 cup of the water
6. Return it to the pan and keep warm
7. Heat a frying pan over medium heat, add remaining oil and cook the garlic for 1 minute only
8. Mash the anchovies (or olives) with a fork, then add the roast tomatoes and gently squash them so they split and release their seeds and juices
9. Add the anchovies (or olives) along with the tomatoes to the frying pan and warm gently for about 5mins
10. Remove from heat
11. Toss the tomato and anchovies (olive) mixture through the spaghetti, then add the basil leaves and toss again briefly
12. Divide among 4 bowls, top with freshly ground pepper and parmesan

Note: Serve with home made garlic, herb or parmesan bread.  D-E-L-icious XD

Challenge 2: Chicken Meatballs

I haven't made chicken meatballs today, in fact I've never bought chicken mince before! This is challenge recipe number 2 from the 'Low-fat' cookbook.

Ingredients:

• 500g chicken mince
• 3 tablespoons fresh breadcrumbs
• 2 teaspoons finely chopped thyme
• 1 tablespoon oil
• 1 onion, finely chopped
• 2 x 425g tins chopped tomatoes
• 2 teaspoons balsamic vinegar
• 1 cup chicken stock
• Grated parmesan cheese to serve

Method:

1. Combine the chicken, breadcrumbs and thyme in a large bowl and season well
2. Roll tablespoons of the mixture between your hands to make meatballs
3. Heat oil in a large non-stick frying pan and cook the meatballs in batches for 5-8 minutes, or until golden brown
4. Remove from the pan and drain well on paper towel
5. Add the onion to the pan and cook for 2-3 minutes, or until softened
6. Add the tomato, vinegar and stock, return the meatballs to the pan, then reduce the heat and simmer for 10 minutes, or until the sauce thickens and the meatballs are cooked through
7. Serve with pasta and a little parmesan

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 6
Score: 2 out of 5 stars
Comment: I don't like breadcrumbs so I used Organ Gluten-free All Purpose Rice Crumbs. I thought 2 tins of tomatoes were too much, so only added one tin. I also made the meatballs larger than stated so let them simmer for 15 minutes instead of 10. It served 4 of us not 6. I wonder if I used smaller meatballs and the extra tin of tomatoes it would serve 6? The sauce didn't thicken up! The flavours were lovely and I added chopped basil as garnish as well as the parmesan cheese, however the actual meatballs were bland. Not a fan of chicken meatballs I've realised and I definitely won't make this again.

Baked Zucchini

I have always steamed zucchini but now I find it boring, plus my youngest doesn't like sloppy vegies. I found this recipe for baking it and we were all impressed. From now on I will bake it.

Ingredients:

• 2 zucchinis
• 1/2 tablespoon olive oil
• Salt & pepper
• 1 tablespoon parmesan cheese

Method:

1. Slice the zucchinis long ways and cut in half if they are too long
2. Place them in a baking tray lined with baking paper
3. Drizzle with olive oil
4. Sprinkle with salt & pepper and parmesan cheese
5. Bake at 180 degrees for 30-40 minutes. Check after 30 minutes.

Note: I didn't have fresh parmesan cheese, so I used the fake style kind in a can! It was still beautiful. It reminded me of the cheesy toast you used to get at 'Sizzler Restaurant' LOL...D-E-L-icious XD

Scrambled eggs on olive cabiatta

I love scrambled eggs, I love sour dough olive cabiatta and this is the easiest scrambled eggs ever. It is easy enough for kids to make and is serves 2.

Ingredients:

• 4 pieces sliced toasted olive cabiatta sour dough
• 4 eggs
• 1/4 cup milk
• 2 tablespoons grated parmesan cheese
• Pinch of salt & pepper
• Pinch of dried chives

Method:

1. Crack eggs into a microwave safe dish and whisk them
2. Add milk, salt, pepper, chives and cheese and whisk again
3. Cook on high for 90 seconds
4. Remove from microwave and whisk again
5. Cook for another 90 seconds or until firm, but not over-cooked
6. Break up with a fork and serve on the hot buttered toasted olive cabiatta
7. Garnish with fresh parsley

D-E-L-icious  XD