Tag Archives: pasta

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  a bit naughty, grate over some cheese 🙂

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60th: Onion and Pepper Fried Chicken with Yoghurt

Yippee!!! This is my 60th post!! Wa!! Imagine.

Thank you all for reading my cooking journal, commenting, liking and even trying out these recipes. I’m humbled.

This meal I prepared a while back when we had a friend over for dinner. This dish closely resembles this one , however I used boneless chicken breasts and I also added some yoghurt.

white onion, green and red bell pepper

Ingredients

2 boneless chicken breasts cut into strips

1 medium sized white onion sliced

1/2 red bell pepper diced

1/2 green bell pepper diced

1 tomato diced

1/3 cup plain yoghurt

1 tbsp soy sauce

2 tbsp vegetable oil

Salt and pepper to taste

boneless chicken breast strips

Start by coating the chicken with the soy sauce. In a ziploc bag or polythene bag put the chicken strips then add the soy sauce then shake to ensure they are fully coated. Let it the chicken stand for 10 minutes or so.

marinating chicken

In a sauce pan, heat the vegetable oil. Add the chicken strips, stir to ensure the chicken browns.

browning

Let the chicken cook for about 15 minutes then add the onions and bell peppers. (I also added one tomato diced, after hubby’s advice). Remember to season with the salt and black pepper.

oh plus a tomato

Cover and let the tomato, onion and peppers cook down.

It’s ready to serve… well not just yet

Finally add the yoghurt.

the secret ingredient

Cover for about 5 minutes then stir and serve.

I served the chicken over steamed pasta but I believe it will taste even better with rice.

Dinner

Pasta ‘motukanio’

Motukanio – (Embu/Kikuyu) verb: to add everything together.

This is courtesy of my friend Dee. As we were on our way to town from work, I happened to mention that I had intentions of making pasta for dinner. Dee went on and told me of this recipe. You simply make a sauce with whatever you have on hand and instead of cooking the pasta separately, you add it to the sauce and let it cook.

She was taught by her mother and it happens to be the first thing she learnt how to cook. The beauty of this recipe as the name suggests ‘motukanio’ – you just add in whatever you have on hand.

eggplant and bell pepper

Ingredients:

1 medium sized onion sliced

3 medium sized tomatoes diced

1 eggplant diced

1 bell pepper diced

pasta of choice

1 cup hot water

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1 teaspoon paprika

1 tablespoon rubbed basil leaves

salt to taste

In a saucepan heat about 2 tablespoons of oil. Fry the onions.

onions

Add in the tomatoes, eggplant and bell pepper.

Add in the seasoning, garlic,paprika and black pepper.

Cover and let it cook down.

The sauce

When it got to this part, I was a bit confused on what to put first the pasta or the water. But since Dee had mentioned that the water should be just enough to cook the pasta. I opted to put in the pasta so that I can control the level of water.

Stir in the pasta

Add the hot water.

Just about the same level as the pasta

Cook as per the pasta instructions. I cooked mine for 8 minutes. Sprinkle the basil leaves and stir. Aromatic

Serve immediately.

Pasta ‘motukanio’

The beauty of this meal is that it’s complete on it’s own.

Next time you are in a rush to prepare dinner try this.

 

 

 

 

 

 

Marinara Sauce

Marinara (mariner’s) sauce is a South Italian tomato sauce. The most of basic recipes has tomatoes, garlic, herbs and onions. It’s pretty good to serve with pasta, rice or even seafood.

I prepared this sometime this week to serve with pasta (pasta alla marinara as Italians would call it) and some broccoli on the side.

Ingredients:

3 cloves of garlic finely chopped

1/2 teaspoon ginger crushed

1 onion chopped

4 tomatoes diced

Dried herbs, i used basil and oregano

Salt and pepper to taste

2 tablespoons of vegetable oil

First put quite an amount of water in a big saucepan, season with salt and bring that to a boil. The water is for cooking the pasta. Then start to prepare the sauce.

In a saucepan fry the onions, ginger and garlic.

Season with the salt and black pepper

Once the onions are tender, add the tomatoes.

Add the herbs- basil, oregano and parsley

Cover the saucepan and let the tomatoes cook down.

Add some little water and cover.

After around 10 minutes of simmering over low-medium heat

Remember the pasta should be al dente. Drain the water over a colander.

Pasta draining.

Return the pasta into the saucepan. Then pour the marinara sauce over the pasta.

Toss the pasta to ensure the sauce is well distributed.
Dinner: Pasta alla marinara

Garnish with fresh basil leaves, if you have and serve immediately.

We had this with some stir fried broccoli.

Verdict:

Delicious, the pasta was just right and the seasoning in the sauce was flavourful. Once can basically have this as a full meal on it’s own.

Vegetable Stir Fry

When you are a working wife, you really need to come up with recipes that can be whipped up in under 30 minutes :-). So I normally stock my fridge with veggies that can be cooked really fast and don’t need a lot of preparation. So what I usually do is, if I have french beans, I wash all of them then I remove the ends and then I pack them in paper bags and freeze.

So yesterday I had planned to prepare some vegetable stir fry, so in the morning I removed one pack of the french beans from the freezer and put it in the fridge section, to enable them to thaw by the time I got home in the evening.

The only time-consuming part of this recipe was the peeling and slicing of carrots, I think I’ll also be doing that in bulk (light bulb)

Since I was serving this with pasta, first, I put some good amount of water in a sufuria then I seasoned it with salt then covered to allow it to boil.

Now for the stir fry:

Fry onions and season with salt and black pepper

Once the onions are tender, add the veggies.

Carrots cut lengthwise and thawed french beans

Cover and let then cook for about 10 minutes, stirring every 3 minutes or so. You still want them to have a crunch  so don’t let them overcook.

Season the veggies with dried parsley and dried oregano leaves

At this point, the water had already boiled and I added in my pasta. I mixed spaghetti with some shell looking pasta. Let them cook as per the instructions in the pack or till al dente (cooked so as to be firm but not hard). Then drain over cold water.

I seasoned them with my newly bought rubbed basil (another addition to my spice rack).

See the different shapes, we all know they taste the same 🙂

Dinner is served. 30 minutes tops!

you can see the herbs on just about all the veggies

Verdict:

Simply delicious, especially the pasta, the basil just added such a beautiful taste and aroma.

The veggies were also very delicious. Hubby enjoyed dinner. #happywife