Recipe Mama

Minestrone Soup December 13, 2008

Filed under: Slow cooker Meals,Soups — obsidian @ 10:39 am
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Ingredients:
1 Clove Garlic, crushed
1 Large Leek, sliced
1 Large Carrot, finely chopped
1 Large Potato, finely chopped
1 Large Onion, finely chopped
2 Celery Sticks, thinly sliced
175g Cabbage, finely shredded
397g Canned Tomatoes (including juice)
Salt and Pepper to taste
1 litre Chicken Stock
2 Bay Leaves
50g Thin Cut Macaroni
Grated Parmesan Cheese

 
Method:
1). Saute the garlic, leek, carrot, potato, onion and celery in a saucepan with a little butter.
2). Add all the ingredients, except for the macaroni and cheese, and bring to the boil.
3). Pour this into the slow cooker and cook on high for 4-5 hours. (1 Step Auto 12-13 hours. Auto 5-10 hours.)
4). Remove the bay leaves 45 minutes before serving, and add the macaroni. Serve with the grated parmesan cheese.

 
Recipe from:
http://www.bellybelly.com.au/forums/showthread.php?t=17924

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Mint & Curry Pasta Salad

Filed under: Salads — obsidian @ 8:30 am
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Ingredients:
Pasta (I like spirals or tubes) – about 1 and a half to 2 cups
mayonaise
mint (fresh)
Natural yoghurt
curry powder
peas
corn
milk

Method:
1). Put the Pasta on to boil. Add the peas and corn to this to cook them.
2). When cooked, drain and rinse with cold tap water. Put this in a mixing bowl.
3). Add about 3 tablespoons of mayonaise, about 1/4 teaspoon of curry powder, about a tablespoon or 2 of yoghurt and about 1/4 teaspoon of mint. Mix this all together with a bit of milk (if you find you need it to make it moist enough). Adjust the quantities to taste.
4). Put in an attractive serving bowl and garnish with parsley or something

 

Pasta Salad

Filed under: Salads — obsidian @ 8:11 am
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Ingredients:
2 cups uncooked Pasta (I like penne)
2 tb Mayonnaise
1 Carrot, finely grated
1/4 cup Corn
1/4 cup peas
1 tsp Wholegrain mustard
2 tb Low fat cream
2 tb finely chopped Spring onions
1/2 tsp Cracked pepper

 

Method:
1). Boil pasta until it’s ready, drain
2). Peel and grate carrot, add to pasta.
3). Add the other ingredients.

 

Leek & Mushroom Cannelloni December 12, 2008

Filed under: Pasta Dishes,Vegetables & Lentils — obsidian @ 8:42 am
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Ingredients:
1 large leek
1 medium onion
olive oil for frying
125g (4 oz) mushrooms, very finely chopped
125-175g (4-6oz) cheese, grated
1 small onion, very finely chopped
400g can tomatoes
1 vegetable stock cube
300 ml (1/2 pint) hot water
a dash of vegetarian worcheshire sauce
cannelloni tubes

 
Method:
Chop leek and medium onion very finely, and fry them in a little olive oil until soft. Add cheese and mushrooms, and cook until the cheese has melted. Allow to cool.

 
Fry the small onion in a little olive oil until brown. Add tomatoes and the stock cube mixed with hot water and worcheshire sauce, mixing well. Simmer until mixture has reduced by half.

 
Fill the cannelloni shells with the leek and cheese mixture. Pour a little of the tomato mixture into an oven proof dish, lay the cannelloni ontop of this, and top with remaining sauce. Bake for about 25-30 mins.

(From http://johtsrecipes.blogspot.com)

 

Chicken & Bacon Pasta

Filed under: Meat Dishes,Pasta Dishes,Quick meals — obsidian @ 8:33 am
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Ingredients:
1/2 medium Onion
1 Clove Garlic
Fresh Chives, Parsley and Basil (to taste – I’d use about 1/8 – 1/4 cup total, mostly chives)
2-3 large Mushrooms (depending on size)
4 Rashers Bacon
1 Chicken Breast or 2 Chicken thighs
Plain Flour
Milk or Evaporated milk (about 1-2 cups)
Salt and pepper to taste
Cheese (optional – I’d use 2 low fat cheese slices)

Method:
1). Put the Pasta on to boil.
2). Chop the Bacon and Chicken into bite sized pieces. Finely chop the onion and garlic.
3). Fry the Bacon and Chicken until about half cooked. Add the Onion and fry until Chicken and Onion are browned. Add the Garlic, Mushrooms and herbs. Fry these until starting to brown.
4). In another pan add milk to about 2 tablespoons of flour, and blend to remove lumps. Bring this to the boil, stirring frequently to make a white sauce.
5). When thickened, add cheese and fried ingredients. Add salt and pepper to taste.
6). Either serve this poured over pasta, or mix the pasta through then serve.

Variation
Instead of milk and cheese, you can use a tin of evaporated milk (The “Light & Creamy”) one. Which gives a creamy taste

 

Curried Noodles

Filed under: Pasta Dishes,Quick meals — obsidian @ 8:25 am
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(a variation on mac & cheese)

 
Ingredients:
Pasta
flour
milk
curry powder
Cheese (a cheese slice or 1/2 cup grated cheese)
peas and corn

 
Method:
1). Boil pasta with the peas and corn (to cook them). When ready drain.
2). In a saucepan mix about 2 tablespoons of plain flour, 1/2 tsp curry powder with a cup or so of milk – to make a white sauce (Stir to get the lumps out, bring to the boil and it should thicken). and the pasta/vegies. Add some cheese to this.

 

Easy Curried Tuna Noodles

Filed under: Pasta Dishes,Quick meals — obsidian @ 7:59 am
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Ingredients:
Pasta
flour
“Mild malay Curry” or “Mild chicken curry” cup-a-soup
Cheese (1 slice or some grated)
peas and corn
Tin of tuna

 
Method:
1). Boil pasta with the peas and corn (to cook them). When ready drain.
2). In a saucepan mix about 2 tablespoons of plain flour with the powered soup. Pour in about a cup of water and stir well. Bring this to the boil to thicken the flour mix. Add cheese, the pasta, tuna and vegies, stir to mix and serve.