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Pasta makes dinner so much simpler. Simply toss cooked pasta into any sauce of your choice, top with any combination of veggies or meat [leftovers work well here] and you have your evening meal under control within minutes. This holds true especially when you are too tired/lazy to cook yourself a proper meal and you’re also too tired/lazy to go out and buy food. Taken from BBC Good Food Everyday Pasta and Noodle Dishes, this cheat’s version of egg noodle pasta can be made as spicy as you like by adjusting the amount of chili to your taste or tolerance level.

SPICY PRAWN EGG NOODLE PASTA

Ingredients:

2 tablespoons olive oil

1 medium onion, roughly chopped

1 heaped tablespoon coriander purée

Pinch of crushed dried chilies, to taste

400g can chopped tomatoes with garlic

1 heaped tablespoon tomato purée

1 tablespoon vegetable bouillon powder

Half a 250g pack Chinese egg noodles

400g prawns, peeled and deveined

Method:

  • Heat the oil in a wok or deep frying pan. Toss in the onion, squeeze in the coriander purée.

  • Sprinkle over the crushed chilies to taste. Stir fry for 5 minutes until the onion is softened.

  • Pour in tomatoes and 1 1/2 cans water, add tomato purée and sprinkle over bouillon powder.

  • Season well. Bring to a bubble, stirring, then lower the heat a little and let the sauce simmer.

  • Cook for about 15 minutes until slightly reduced but still sloppy. Break noodles into a bowl.

  • Pour in enough boiling water to cover. Stir and set aside. When sauce is ready, drain noodles.

  • Tip them into the sauce with uncooked prawns. Stir well and heat through for 2 minutes only.

  • Taste for seasoning and add more chilli flakes and a little sugar if you like. Makes 2 servings.

Spicy Prawn Egg Noodle Pasta

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This amazing Tandoori Chicken Salad, from Chef de Home, is gonna be part of your menu plan for your next BBQ or picnic party. The chicken, marinated overnight develops lots of flavor from the spicy yogurt marinade and the sweet mango dressing can be made ahead and will keep for a couple of days in the refrigerator. Cashew nuts add an extra crunchy, nutty note to the salad, which is best served with naans and any combination of veggies on the grill.

TANDOORI CHICKEN SALAD

Ingredients:

For the Salad

2 cups lettuce, chopped

1 cup baby romaine, chopped

1 medium cucumber, sliced

1/2 cup red radish, thinly sliced

For the Tandoori Chicken Marinade

1/2 lbs. boneless chicken, cubed

3 tablespoons yogurt

1 teaspoon thyme

1/4 teaspoon garam masala

1/2 teaspoon cumin powder

1/2 teaspoon kitchen salt

1/4 teaspoon paprika

1 tablespoon lime juice

1/4 teaspoon orange food color

2 tablespoons ginger garlic paste

2 tablespoons canola oil

For the Mango Yogurt Dressing

2 mangoes or 1/2 cup mango puree

4 tablespoons yogurt + 2 tablespoons water

Salt and pepper, to taste

Zest of 1/2 lime and 2 tablespoon juice

1 tablespoon sugar

For the Lime Curry Roasted Cashews

1 tablespoon curry powder

1-2 limes or 2 tablespoons lime juice

1 cup raw, unsalted cashew nuts

Salt and pepper, to taste

1 tablespoon canola oil

Method:

  • Combine cashews with lime juice, curry powder, salt, black pepper, oil in a bowl.
  • Roast for 10 minutes at 400 F on a parchment lined baking pan and set this aside.

  • To marinate chicken, mix all ingredients for marinade into a medium size bowl.
  • Add cubed, boneless chicken and coat it well to combine. Cover it and refrigerate.

  • Leave the chicken to marinate overnight, or for at least an hour before cooking.
  • To grill tandoori chicken, preheat grill. Skew pieces of chicken in metal skewers.

  • Grill chicken for 10-12 minutes on high and turn upside-down after 4-5 minutes.
  • Cook until charred and fully cooked through. You can also broil chicken in oven.

  • For the dressing, combine yogurt, mango, lime juice, and sugar in food processor.
  • Pulse it until smooth.  Add 1-2 tablespoons water if too thick. Adjust salt per taste.

  • In a bowl, arrange lettuce, radish and cucumber. Top with chicken and cashews.
  • Serve dressing on the side, pour generous amount over salad just before serving.

Tandoori Chicken Salad with Mango Dressing

This chicken and spinach Alfredo pasta, from Budget Bytes, is an easy and satisfying comfort meal on any day you have no more than 15 minutes to get dinner on the table. Frozen spinach works well here which is why you always need to have a bag in your freezer for emergencies. For variety, swap spinach for rocket or watercress and omit chicken or replace with sautéed mushrooms, smoked salmon or whatever protein you have on hand.

CHICKEN & SPINACH ALFREDO PASTA

Ingredients:

335g penne pasta

2 tablespoons butter

2 cloves garlic, minced

2 cups whole milk

168g cream cheese

3/4 cup Parmesan

1/4 tsp kitchen salt

Freshly cracked pepper

4 cups baby spinach

2 cups cooked chicken

Method:

  • Bring a large pot of water to a boil to cook pasta. Once boiling, add pasta and cook till al dente.

  • Drain in a colander. While pasta is cooking, prepare sauce. Add butter and garlic to a deep pan.

  • Sauté over medium heat for 1-2 minutes, or just until garlic is soft and fragrant, but not brown.

  • Turn the heat down to medium-low. Add the milk to the skillet along with cubed cream cheese.

  • Heat the milk and cream cheese while whisking, until the cheese has fully melted into the milk.

  • Whisk in the grated Parmesan and continue to whisk as the sauce comes up to a gentle simmer.

  • When it reaches a simmer, the sauce will thicken. Turn heat down to low to keep sauce warm.

  • Season the sauce with 1/4 teaspoon of salt and a generous amount of freshly cracked pepper.

  • Add fresh spinach to the sauce and stir it in till spinach leaves have wilted and become limp.

  • Add the cooked pasta to the spinach Alfredo sauce and stir to combine. Serve it immediately.

Chicken & Spinach Alfredo Pasta

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