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Posts Tagged goodfood

15-Minute Chicken Pasta

Nov 18

Posted by the editor in chicken, pasta, the recipes | No Comments

chickenbroccoli

“Enjoy fast food with a mouthwateringly healthy chicken pasta – low in fat too”

  • 350 g Pasta Bows (Farfalle)
  • 300 g Broccoli, Cut Into Small Florets
  • 1 tbsp. Olive Oil
  • 350g Chicken Breasts, Skinless Boneless, Cut into Bite Sized Chunks
  • 2 Garlic Cloves, Crushed
  • 2 tbsp. Wholegrain Mustard
  • Orange Juice, Of 1 Large Orange (or 2 ounces of Orange Juice)
  • 25 g Flaked Almonds, Toasted

Cook the pasta in plenty of boiling salted water according to the packet instructions. Three minutes before the pasta is cooked, throw the broccoli into the pasta water and continue to boil.

While the pasta is cooking, gently heat the oil in a large frying pan or wok. Tip in the chicken and fry, stirring occasionally, until the chicken pieces are cooked and golden, about 8-10 minutes, adding the garlic for the last 2 minutes.

Mix the mustard with the orange juice in a small bowl. Pour the mixture over the chicken, and gently simmer for a minute or two. Drain the pasta and broccoli, reserving 3 tablespoons of the pasta water. Toss the pasta and broccoli with the chicken, stir in the pasta water and the almonds, season well and serve.

Notes : Making it nut-free

Pine nuts are an ideal replacement for the almonds if you have a nut allergy, as they are in fact a seed from a variety of pine tree.

Source : Good Food : February 2002 (adapted from)

Servings/Yield : 4 servings

Rating : 4 out of 5

Preparation Times : Cook: 15 Minutes

Nutritional notes : per Serving : 531 kcalories, protein 43g, carbohydrate 70g, fat 11 g, saturated fat 1g, fibre 6g, salt 0.52 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
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Butternut squash soup with chilli & crème fraîche

Nov 17

Posted by the editor in soup, the recipes, vegetarian | No Comments

pumpkinsoup

“Come in from the cold to a warming bowlful of autumn”

  • 1 kg butternut squash, peeled and deseeded
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 onions, diced
  • 1 garlic clove, thinly sliced
  • 2 red chillies (mild), deseeded and finely chopped
  • 850 ml vegetable stock, hot
  • 4 tbsp creme fraiche, plus more to serve

Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.

While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.

Tip the squash into the pan, add the stock and the crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches. Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

Notes : We used Soya Cream instead of creme fraiche as well as pumpkin in leu of butternut squash

Source : Good Food : October 2009

Servings/Yield : 4 servings

Rating : 5 out of 5

Difficulty : Easy

Preparation Times : Prep: 15 Minutes Cook: 50 Minutes

Nutritional notes : Per Serving: 264 kcalories, protein 5g, carbohydrate 28g, fat 15 g, saturated fat 7g, fibre 6g, salt 0.61 g (These figures will be a hell of a lot lower with the Soya Cream alternative)

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 5.00 out of 5)
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Courgette & ricotta cannelloni

Nov 12

Posted by the editor in the recipes, vegetarian | 1 Comment

Courgettericottacannelloni

“A vegetarian main that takes just 30 minutes add has a low Gi rating”

  • 1 onion, chopped
  • olive oil
  • 4 courgette, grated
  • 2 garlic clove, crushed
  • lemon, zested
  • 250 g ricotta cheese, with black pepper
  • 50 g parmesan, grated
  • 700 g passata
  • 250 g lasagne sheets

Heat the oven to 200C/fan 180C/gas 6. Fry the onion in 2 tbsp oil until soft. Add the courgette and garlic, cook until soft.

Off the heat, stir in the zest and half of each cheese. Season. Pour half the sauce into a baking dish.

Spread the courgette mixture down the centre of each lasagne sheet and roll into tubes. Lay on top of the sauce, seam-side down.

Pour the rest of the passata over, dot with the remaining cheese. Bake for 15 minutes until golden

Source : Olive Magazine : August 2005

Servings/Yield : 4 servings

Difficulty : Easy

Cuisine : European : Mediterranean : Italian

Course : Main

Preparation Times : Ready in: 30 Minutes

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Broccoli Pesto Pasta

Oct 14

Posted by the editor in italian, the recipes, vegetarian | 2 Comments

1473_MEDIUM

“A new delicious version of the Italian favourite, pesto pasta, with broccoli”

Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.

Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.

Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated parmesan, toss the pasta well and serve.

Notes : Try steaming the broccoli instead of boiling it, steaming really helps the broccoli to retain it’s flavour and nutrition.

Source : Good Food February 2004

Servings/Yield : 4 servings

Rating : 5 out of 5

Difficulty : Easy – Intermediate

Preparation Times : Prep: 5 Minutes Cook: 15 Minutes

Nutritional notes : Per Serving: 604 kcalories, protein 19g, carbohydrate 79g, fat 26 g, saturated fat 4g, fibre 5g, salt 0.47 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 5.00 out of 5)
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20-minute pork pan-fry

Oct 14

Posted by the editor in pork, the recipes | 1 Comment

3078_MEDIUM

“Comfort food at its best”

  • 500 g pork tenderloins fillet
  • 1 tbsp plain flour
  • 2 tsps dried rosemary
  • 3 tbsp olive oil
  • 250 g chestnut mushrooms, sliced
  • 1 large garlic clove, finely chopped
  • 300 ml vegetable stock

Coat the pork: Cut the pork diagonally into finger-thick slices. Tip the flour and rosemary into a large plastic food bag, add some salt and pepper and the pork, and toss until the meat is well coated.

Start cooking: Heat 2 tablespoons of the oil in a large wide frying pan. Add the pork and fry for about 3-4 minutes until nicely browned on both sides, turning once. Remove from the pan.

Fry the mushrooms: Heat the remaining oil in the pan, tip in the mushrooms and fry until they start to soften, about 2 minutes. Sprinkle in the garlic and return the pork to the pan with any flour left in the bag. Stir in the stock and bring to the boil. Simmer for 5 minutes or until the pork is cooked.

Notes : Make a more sophisticated sauce by replacing half the stock with either red or white wine.

Source : Good Food : March 2002

Servings/Yield : 4 servings

Difficulty : Easy

Nutritional notes : Per Serving: 288 kcalories, protein 30g, carbohydrate 5g, fat 17 g, saturated fat 4g, fibre 1g, salt 0.42 g

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