Archive | January, 2010

Pasta with Bell Peppers, Feta Cheese, and Balsamico Vinegar

29 Jan

Hello people,

this isn’t much of a recipe, but definitively the most interesting thing we had for dinner this week, and also, in order to stick to my promise to myself to blog once a week, yadda yadda yadda, I’ll just post this, here we go.

Ingredients:
serves 3-4

about a pound of the pasta of your choice

4 bell peppers, sliced
1 garlic clove, minced
dried basil leaves (use fresh, if you have it)
olive oil

2 tbsps. orange juice
3 tbsps. balsamico vinegar
salt and pepper to taste

about 1/2 pound feta cheese, roughly chopped

Directions:

Cook the pasta.

Meanwhile, heat about 2 tbsps. olive oil in a large pan. Add the pepper slices and fry them slowly over medium heat until soft. Add the garlic and basil leaves to taste; stir. Add the orange juice and vinegar, stir, and bring to a boil. Remove from heat immediately. Season with salt and pepper.

In a large bowl, combine the drained pasta and the pepper mix. Sprinkle with feta cheese. Serve with wine and a green salad. Enjoy!

On a completely different note: I squeezed the most beautiful oranges this morning. They were so pretty I was almost sorry to turn them into juice!

A little bit of sunshine on this grey, grey day.
Have a good weekend! Don’t forget to eat, and drink, and be merry.
xoxo, F.

More Couscous (with Chicken and Chorizo)

22 Jan

Hello,

it’s Friday, hence a new recipe. Another couscous recipe from Donna Hay! Yay!

I’m not much of a meat eater (as the recipes I have posted here probably show), so this dish containing not one, but two kinds of meat was a challenge for me. Not to cook, it’s super fast and super easy, but to eat. But I liked it, and I will make it again, although I will add at least one vegetable. The original recipe actually calls for fresh spinach leaves, but they are not in season, so I left them out, and I think maybe red bell peppers or even potatoes would work well in this. Here goes:

Ingredients:
serves 2

1 onion, halved and sliced
1 chicken breast fillet, chopped
1 chorizo sausage, sliced
1/2 teaspoon chilli flakes
2 cloves garlic, crushed

1 cup couscous
1 cup vegetable stock
1/2 cup water

a handful of green olives, chopped

Directions:

In a large pan on high to medium heat, fry the onion, chicken, chorizo, chili and garlic until the chicken is tender (the sausage will loose enough grease, no additional oil needed) and light brown, about 7-8 mins.

Add the couscous; stir. Add the veggie stock and water and let bubble on low heat for about 2 mins., until the couscous is soft. Stir well.

Before serving, add the olives. Serve with green salad and beer (that’s how we did it). Enjoy!!

Have a good weekend, everyone. We are expecting rain, but I don’t care. I have many books to read and movies to watch and cups of hot chocolate to drink…

xoxo, F.

A New Beginning (and Couscous)

15 Jan

Hello world,

I have been absent for quite a while. Not that anyone cares – despite myself. I don’t like the idea of having started this blog and then letting it die. I want to make use of the advantages of regular blogging: reliability, a little mental excercise, fun, seeing your work grow. Which is why my new year resolution was to blog at least once a week, Fridays. And yes, that was my only resolution – my life will be changing quite a bit, and there’s so much I want to and should be doing, and I’d rather have one extra resolution that I’ll really try and stick with, than several that don’t last long.

Anyways, here comes a recipe for a veggie couscous with feta and parmesan cheese. It is from my new cookbook by Donna Hay which Santa brought me, and I love it. However, the original recipe suggested using store bought antipasti, but I scrapped that and fried some fresh vegetables instead. Not because I’m so sophisticated, but because it is cheaper.

Ingredients:
serves 2-3

1 cup couscous

1 large red bell pepper, cubed
2 big handfuls fresh mushrooms, halved
1 can artichoke hearts, drained, halved
1 garlic clove, chopped

olive oil

1 small handful parsley leaves, chopped

salt, pepper

1 cup feta cubes
grated parmesan to taste

Directions:

This is super easy. In a bowl, cover the couscous with boiling water (I’d say with approx. 1 2/3 cups), add a pinch of salt, stir, and cover with plastic wrap. Let sit until the grains have absorbed the water.

In a pan, fry the vegetables in olive oil until soft and nice. Remove from heat, add parsley, and season to taste.

Loosen the couscous with a spoon, and serve with veggies and cheeses.

Easy, right? And really good!

xoxo,
F.