Category Archives: Dinner/Lunch

One Pot Pasta

Quick lunch /dinner recipe that will leave your taste buds asking for more.

This is a dish I have prepared on several occasions. It’s debut on the blog was as pasta motukanio which is a vegetarian version.

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Ingredients:

1 onion chopped

3 cloves of garlic minced

2 tomatoes sliced

1 zucchini /courgette halved then sliced lengthwise

1 green bell pepper sliced

5 sausages sliced

250gm pasta of your choice (I used short cut pasta)

Water / Vegetable, Chicken or Beef broth

A handful of dhania finely chopped

Salt and pepper to taste

2 tablespoons of vegetable oil

I used beef sausages
I used beef sausages

In a sufuria, heat the oil then fry up the onions and garlic. Season with salt and pepper.

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Once lightly browned, add the sausages.

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Cook till browned.

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Add the veggies.

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Cover and let it cook down.

DSCN3309Now add the pasta and stir it in.

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DSCN3314Now add the water/broth. Add just enough to reach the level of the pasta. Cook the pasta according to the time specified on the pack or till al dente.

Taste for seasoning and adjust accordingly. Turn off the heat and add the dhania and stir.

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Serve and enjoy. Feeling Β a bit naughty, grate over some cheese πŸ™‚

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Guest Post: Chicken Masala

After being dared by my short and noisy workmate I decided to cook chicken masala .

Ingredients

Β Shalimar one sachet

2 tablespoons cooking oil

2 tomatoes cubed

2 onions chopped

3 potatoes cubed

1 tablespoon tomato paste

1 teaspoon Royco

Half a chicken

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Place some oil in a pan

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add the onions and cook till brown

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add the potatoes and cook for 2 or 3 min

IMG-20131010-00396add the tomatoes

IMG-20131010-00397Add the tomato paste and royco

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add the shalimar and stir the mixture till a paste forms

add the chicken pieces

the shalimar
the shalimar

IMG-20131010-00399add a glass of water and cook for 30 min under low heat.

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Serve with rice, potatoes or ugali.

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About the author: Anthony Kadima, is a budding almost actuary who has a hidden passion for cooking.

Creamed Spinach

The other day I attended an ‘itara’ – it is one of those celebrations that lead up to a wedding, where the bride’s family go to see where the bride will be married i.e the groom’s parents’ home. The catering was so on point and for the first time ever I got to taste real creamed spinach. Creamed spinach is a dish many hotel claim to serve but I can guarantee you, it’s just a rip off, just ordinary cooked spinach if you ask me.

Anyway, after the wonderful experience, I got inspired to find out how to make it. As usual I searched for a recipe online and was pleased to discover that one of my favourite food bloggers Ree of The Pioneer Woman has one. Ree is such a funny writer and I always enjoy reading her recipes.

This recipe may look a bit complicated but I guarantee that it’s foolproof πŸ™‚ I sorta halved her recipe since I was just cooking for hubby and I. If you are planning to cook for more people I suggest you follow her quantities.

the cast of characters
the cast of characters

Ingredients:

For the cream sauce

Butter about 50 gms

3 tablespoons plain flour

1 small onion finely chopped

3 cloves of garlic finely minced

1 cup milk

Salt and pepper to taste

A pinch of nutmeg

For the spinach

Spinach – enough for 4 people (hard to say quantity, I bought 3 bunches for Kshs. 10 each)

2 tablespoons butter

In a sauce pan start by making the white sauce. Melt the butter, do this on low heat.

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Sprinkle over the plain flour and start whisking, I don’t have a whisk so I just used my handy dandy wooden spoon.

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Cook for five minutes, stirring frequently till golden brown.

Add the onions and garlic.

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DSCN1292Finally add the milk whilst whisking.

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Cook the sauce for about five minutes, stirring occasionally. It will start to thicken

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Now, saute the spinach. Here I got hubby to assist with both the sauteeing and the photography πŸ™‚

In another sufuria, melt the 2 tablespoons of butter. You may be required to add in the spinach in batches. Luckily my sufuria was large enough so it sufficed.

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Add the spinach.

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How deceptive the spinach is, it fills up the sufuria only to wilt and reduce in after a few minutes of cooking. Ensure not to overcook the spinach, it should still have a crunch to it.

After
After

 

Back to the sauce, at this point, I got a bit worried cause mine had really thicken, nothing like Ree’s , don’t fret though. Season the sauce with salt and pepper and add the pinch of nutmeg.

things are THICK
things are THICK

Now spoon over the sauteed spinach stirring it in gently.

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The thickness of my sauce didn’t mess up the outcome. Such a relief.

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In case you find it a bit too creamy for your liking add more sauteed spinach.

Serve immediately.

DSCN1311Wow!!! Someone say AMAZING!!!\

I dare you, try this creamed spinach recipe and for sure you won’t regret it.

Thanks Ree.

 

 

 

 

 

Fried Bananas

Sometime back hubby and I had gone for dinner at my parents home and mum had prepared some boiled bananas that complemented the beef and veggies very well. I had never thought of preparing them like that, with new ideas in mind I purposed to try it out. Fast forward a few weeks later, I get a bunch of unripe bananas from my pal Judy.

This recipe is pretty simple and requires minimal ingredients πŸ™‚ I chose to fry mine instead of boiling so as to add a nice touch to the taste.

secret ingredient
secret ingredient

Ingredients:

4 medium sized onions sliced

8 unripe bananas, peeled and washed

water

salt and pepper to taste

1 tablespoon vegetable oil

Serves 3 people

Tip: When peeling the bananas, to avoid the sap from sticking onto your hands, you can either wear a polythene bag as gloves then peel or apply some vegetable oil on your hands. πŸ™‚

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In a sufuria, heat the vegetable oil then add the onions.

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Patience is required to ensure the onions cook down well, we want them translucent not burned, so do it on low heat. Season with salt and pepper.

Once cooked add the bananas and coat with the onions. Cover for a few minutes to let the flavour of the onions infuse the bananas.

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Add some little (emphasis on little) water to get the bananas cooking. As the bananas cook down the water will also evaporate.

Cover and let the bananas cook.

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You will know the bananas are done when they flake easily when pierced by a fork.

Yum
Yum

 

Serve with your favourite stew and veggies.

Fried bananas, chicken in coconut sauce and creamed spinach
Fried bananas, chicken in coconut sauce and creamed spinach

I served with chicken in coconut sauce and creamed spinach. The recipe for creamed spinach will be up on the blog tomorrow πŸ™‚

Verdict:

This was one delicious meal. I have to say this, I surprised myself.

 

 

 

Creamy Mashed Potatoes

My friend Dee told me of mouth watering mashed potatoes that she had at Cafe Brasserie at the Village Market. Her exact words were that with every spoonful the mashed potatoes melt in your mouth. I’m yet to visit the place to second her sentiments so for now I’ll stick to perfecting my own recipe.

When it comes to mashed potatoes, I’m never in the search of perfection but after my convo with Dee I got inspired to put more effort in my cooking and it definitely paid off.

Ingredients:

Potatoes, peeled, washed and cubed

3 bay leaves

Cold Water

Margarine/ Butter – I used margarine

Milk

Salt and pepper to taste

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I chose to cube the potatoes so they cook faster, more evenly and make the mashing process a bit easier. The other trick when making mashed potatoes is using cold water so that as the water warms the potatoes are also cooking.

In a sufuria add the potatoes, water and the bay leaves. Season with the salt and pepper.

The amount of water should almost be at the same level as the potatoes. Cover and let the potatoes cook until they flake easily when pierced with a fork.

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Once cooked, remove the bay leaves and drain the water.

Done
Done

Mash your heart out, well not your heart but the potatoes.

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Now to the exciting part. To make the potatoes fluffy and creamy is adding milk and butter/ margarine and mashing them in. The quantity of both is not standard as it would depend on how you want them. The main idea is to ensure the milk is warm and so is the butter that way the potatoes aren’t shocked if they were cold, make sense?

Ensure to add the milk in very small portions of about a tablespoon, the idea is get creamy mashed potatoes not potato soup πŸ™‚

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After achieving the desired result taste for seasoning and adjust accordingly.

creamy?
creamy?

Serve immediately with some beef stew and veggies.

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Verdict:

Creamy? check

Fluffy? check

Melting moments? Almost there.

Variations: To add some oomph into the mashed potatoes you can add some sliced spring onions or some bacon. You can even grate over some cheese πŸ™‚

Fried Chicken Strips

Easy as … fried chicken strips πŸ™‚

At times I’m never too sure of what to cook so I normally settle on the star of the meal then I just go with the flow and during those moments I end up ‘creating’ my own recipes. This being one of them. The first time I made this I didn’t have any intention of posting on the blog but after positive reviews of photos I had posted on my facebook, I decided to make it again.

The simplicity of this recipe is in the minimal ingredients needed. I know some of you may wonder how one doesn’t cook with onions, but it happens and it’s something I do often. Anyway, let’s get to cooking πŸ™‚

Ingredients:

2 boneless chicken breasts cut in strips

1 large red bell pepper sliced lengthwise then in half

Dried oregano leaves

Salt and black pepper to taste

1 tablespoon vegetable oil

The chicken strips are cut easily when the chicken is between frozen and thawed.

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red!
red!

In a shallow pan or skillet heat the oil. Then throw in the chicken strips.

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Excuse the pan, it’s quite old, one of hubby’s when he was still a bachelor πŸ™‚

Cook the chicken for about 15 minutes. Season with salt and some black pepper.

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Then add the bell peppers and sprinkle over the oregano about a tablespoon will do.

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Let the peppers cook down, as they cook the chicken will also brown up a bit.

Serve and enjoy.

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in living colour :-)
in living colour πŸ™‚

One word: Scrumptious!

Coconut Butter Beans Curry

A simple and quick meal. After hearing that one can put coconut milk in beans , I decided to try it out.

Result: Delicious.

Ingredients:

2 cups boiled butter beans

3 sprigs spring onions, sliced

2 tomatoes wedged/sliced

3 medium sized carrots, peeled and cubed

1 cup coconut milk

Handful of coriander chopped

Salt and pepper to taste

2 tablespoons of vegetable oil

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Heat the oil in sufuria then fry the onions.

tomatoes
tomatoes

Once the onions are cooked, add the tomatoes. Cover and let them cook down. Season with some salt and pepper.

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Once cooked, add in the carrots and stir.

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Let them cook for a few minutes. If you prefer them still crunchy you can just go ahead and add the beans.

rich colour
rich colour

Tip: For coconut milk, I normally buy the coconut cream powder then mix it with hot water. You can either do that or use coconut milk.

coconut milk
“coconut milk”

Finally the butter beans. Stir them in then pour in the coconut milk.

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Cover and bring it to a boil.

And now, to finish up. Add the coriander and stir.

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I served this with some chapatis.

Yum
Yum

You can add coconut milk to just about any kind of beans or legumes. Try it with green grams (ndegu) also.

Enjoy!