Fish and Broccoli Pasta, tasty health

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There aren’t many dishes that are as healthy as those that involve fish. Fish is light and low in calories and mixed with pasta can be also easy to prepare.

To make the Fish Broccoli pasta you will need 700g haddock, skinned and boned, 375g linguine, 250g broccoli, broken up into small floret, salt and black pepper, 125g cream, 125g stock, 2 cloves garlic, finely chopped, 2 chillies, deseeded and finely chopped, juice and grated rind of 1 lemon, 1 handful parsley, chopped, and 2 handfuls watercress or spinach leaves, roughly torn.

To prepare, cook the pasta in a large saucepan of lightly salted boiling water as per the instructions on the packet.  Add the broccoli.  Drain and return to the saucepan, along with a couple of tablespoons of the cooking liquid.  Keep warm the fish cooks and you make the sauce. Heat the grill.  Lightly oil a baking tray and place the fish on it and season with salt and pepper.

Cook under the hot grill for 5 to 6 minutes or until the fish flakes easily. Put the cream and stock in a saucepan along with the garlic, chillies, lemon juice and rind and season with salt and pepper.  Bring to the boil, reduce the heat and let it simmer for 4-5 minutes.  Stir the mixture and the watercress and parsley through the pasta.  Then flake the fish and gently stir it in.

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Zucchini Parmesan Crisps, thrilling vegetables

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Cooking spray, about a pound of zucchini (2 medium), 1 tablespoon olive oil, 1/4 cup freshly grated parmesan cheese, 1/4 cup plain dry bread crumbs, 1/8teaspoon salt, and freshly ground black pepper.

To prepare the dish first preheat an oven to 450 degrees F and coat a baking sheet with cooking spray.

Next slice the zucchini into 1/4-inch thick rounds. In another bowl toss the zucchini with oil and in a separate bowl combine the parmesan cheese, bread crumbs, salt, and pepper.

Next dip each of the slices of zucchini in the parmesan cheese mixture, ensuring that the sides are evenly coated and then lace on the baking sheet. Dip each round into the parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

 

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Wiener Schnitzel, fried veal

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Wiener Schnitzel is recognised as the national dish of Austria. The dish consists of very thinly sliced breaded veal. It is one of the best known of the dishes of the Austrian capital, Vienna.

To make this dish gather together 4 veal cutlets, pounded very thin, scaloppinistyle, salt, freshly ground black pepper, 1 cup all-purpose flour, 2 eggs, beaten, 2 tablespoons water, 2 cups plain, dry bread crumbs, vegetable oil, for frying, and lemon wedges.

To prepare, first dry the veal cutlets and season them with salt and pepper. Place bread crumbs in a bowl and put in flour in 1, eggs and water in two other bowls. Beat the eggs and water together and place each veal cutlet in first the flour the eggs and then bread crumbs. Place each coated veal cutlet onto a platter.

In a skillet, place the vegetable oil, halfway through the skillet and heat over a medium flame.

Place each cutlet into the heated oil and fry. Each cutlet will be thin enough to fry within two minutes on either side. Then remove from the skillet and drain on a paper towel. Serve the cutlets with wedges.

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No-cream Pasta Primavera

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Pasta Primavera as the name suggests in a fresh take on pasta served with vegetables of the season. Some recipes call for a creamy sauce but the Primavera may also be prepared without.

To do a No-cream Pasta Primavera you will need 1 package penne pasta, 1 yellow squash, chopped 1 zucchini, chopped 1 carrot, julienned 1/2 red bell pepper, julienned 1/2 pint grape tomatoes, 1 cup fresh green beans, cut into pieces, 5 spears asparagus, cut into pieces, 1/4 cup olive oil, salt, coarsely ground black pepper, and lemon juice, 1 tablespoon Italian seasoning, butter, 1 large yellow onion, 2 cloves garlic, 1/3 cup chopped fresh basil leaves, 1/3 cup chopped fresh parsley, 3 tablespoons balsamic vinegar, and 1/2 cup grated Romano cheese.

To prepare, cook the pasta in a pot of lightly salted water. Add a few drops of olive oil to the water to prevent sticking.

In a bowl, toss the squash, zucchini, carrot, bell pepper, tomatoes, green beans, asparagus, olive oil, salt, pepper, lemon juice, and Italian seasoning and bake in a preheated oven for 15 minutes until tender.

Use the remaining oil and butter and cook with the onions and garlic in a large skillet until hot. Remove from the fire and place in a large bowl. Toss with eh vegetables and add Romano cheese to taste.

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Chicken parmesan

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Cheese, especially parmesan cheese (read here other news) adds a little touch of flavor to just about every meal. It spices up chicken, beef, or pork.

To make chicken parmesan, you need 4 skinless, boneless chicken breasts, salt, black pepper, 2 eggs, 4 cups bread crumbs, 3/4 cup grated Parmesan cheese, 2 tablespoons all-purpose flour, 1 cup olive oil, 1/2 cup tomato sauce, 1/4 cup fresh mozzarella, cut into cubes, 1/4 cup chopped fresh basil, 1/2 cup grated provolone cheese, and 1 tablespoon olive oil.

Preheat oven to 450 degrees F. Put chicken breasts between two sheets of heavy plastic on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to pieces ½ inch thick; season with salt and pepper. Next beat eggs and set aside. Then mix bread crumbs and 1/2 cup Parmesan in a separate bowl and set aside. Sift flour and sprinkle over chicken breasts, evenly coating both sides. Dip in beaten eggs and transfer to breadcrumb mixture, pressing the crumbs into both sides.

Repeat for each breast and set aside for about 15 minutes. Heat olive oil in a large skillet over a medium flame and cook chicken until golden for about 2 minutes on either side.

Place chicken in a baking dish and top with about 1/3 cup of tomato sauce. Then layer each breast with mozzarella, basil, and provolone. Sprinkle about 2 tablespoons of Parmesan cheese and drizzle with 1 tablespoon olive oil.

Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes.

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Bean and Chicken sausage stew

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There’s nothing like a hearty warm stew (read here other news) to fill you up and bring you back to those old nights by the fire at home.

Bean and chicken sausage stew is just one of those soups. The recipe calls for 1 tablespoon olive oil, 1 12-ounce package fully cooked chicken sausage links, sliced, 2 cloves garlic, thinly sliced, 1 19-ounce can cannellini beans, rinsed, 1 14.5-ounce can low-sodium chicken broth, 1 14.5-ounce can diced tomatoes, 1 bunch kale leaves, torn into 2-inch pieces, kosher salt and black pepper, and 1 loaf country bread.

To prepare first heat the olive oil in a large saucepan or a Dutch oven over a medium flame. Next add the sausage and cook, stirring once, until browned for about 2 to 3 minutes. Then stir in the garlic and cook for another 2 minutes. Add the beans, broth, and tomatoes as well as their liquid and bring to a boil. Next add the kale and ¼ teaspoon each of salt and pepper. Allow to simmer, stirring occasionally, until wilted for 2 to 3 minutes. Warm the bread and serve with the stew.

For this recipe you may also use a variety of pork or beef sausages.

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Creamy Fettuccine Alfredo with Chicken and Parmesan Cheese

fettuccine_alfredo_with_chicken
For a meal with a taste of Italian try Fettuccine Alfredo (read here other news). This is a dish to which one can add a variety of meats or seafood such as chicken and shrimp.

The recipe requires 12 ounces dried fettuccine,3 tablespoons butter, 12 ounces skinless, boneless chicken breast, cut into bite-size pieces, 2 large red or yellowbell peppers, cut into bit-size strips, 3 cloves garlic, minced, 1 1/4 cups heavy whipping cream,1/2 teaspoon salt,1/8 teaspoon black pepper 2/3 cup grated Parmesan cheese, and Fresh basil.

To prepare, first cook the fettuccine in a large pot and according to directions on the package, then drain and return to the pot and cover to keep warm. You can add a few teaspoons of vegetable or olive oil t the salted water to prevent pasta from sticking together.

Next melt butter over medium flame in a large skillet and add chicken. Cook for 3 to 4 minutes or until cooked through and no pink remains. Remove the chicken from the pot with a slotted spoon.

Add bell peppers to pan and cook for 5 minutes, stirring occasionally. Add garlic and cook for 1 minute more. Then add whipping cream, salt, and black pepper and bring to a boil.

Boil gently, uncovered, for 2 to 3 minutes or until mixture begins to thicken. Remove from heat; add the 2/3 cup Parmesan cheese and cooked chicken. Add the cooked fettuccine to the pan, stir gently and serve with additional Parmesan cheese and fresh basil.

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