vegetables

Penne Pasta with Chicken and Bacon, sweet, tangy delight

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penne_pollo_pancetta
The great thing about pasta and especially penne pasta is that it is a great accompaniment with many different types of seafood, meat and vegetables.

To make penne pasta with chicken and bacon gather I package penne pasta, 2 tablespoons olive oil, divided, 6 slices bacon, chopped,2 tablespoons minced garlic, 1 (14.5 ounce) can diced tomatoes, 1 pound deboned chicken breast, rinsed and cut into strips.

First, bring a large pot of lightly salted water to boil and add the penne pasta and cook until the pasta is tender but firm to the bite for about 8 to 10 minutes.

In a separate container, heat olive oil over a medium flame and sauté chicken. Remove the chicken and fry the bacon until brown and crisp. Next add garlic and cook for about a minute. Add the tomatoes and cook until it’s done.

Drain water from the pasta and stir in the chicken and bacon, tomatoes, and garlic mixture with the remaining olive oil.

To add a little something extra this dish may be prepared by adding a few fresh vegetables.

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Poached shrimp with Succotash

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Shrimp (read here more news about shrimp) is versatile and can be prepared in various ways with a variety of accompaniments including staples and vegetables.

The poached shrimp with succotash is one such meal which requires simply 1 teaspoon Old Bay seasoning, 1 lemon, halved,1 pound large shrimp, peeled, 2 tablespoons champagne or white-wine vinegar,1 teaspoon Dijon mustard,1/4 cup extra-virgin olive oil, divided, 1/2 pound green beans, trimmed and cut,2 cups corn kernels, 2 medium zucchini, diced medium, salt and pepper.

To prepare the dish first poach shrimp by combining 6 cups of water, Old Bay, and lemon in a medium pot. Bring to a boil then add shrimp and simmer until the shrimp is opaque throughout for about 2 to 3 minutes. Drain, discard lemon, and place in a bowl.

Next toss the shrimp with vinegar, mustard, and 2 tablespoons oil. Then in a large skillet, heat the remaining 2 tablespoons oil over medium-high flame, add green beans and cook until bright green. Add corn and zucchini and saute until crisp-tender. Transfer to a platter, top with the shrimp mixture, season with salt and pepper, and serve.

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Pasta primavera

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Pasta primavera is a dish made from pasta and fresh vegetables. Sometimes chicken is added but the meal is usually vegetables only. Ingredients such as broccoli, carrots, peas, onions, and green bell peppers, and tomatoes can be used. The pasta used can be bowtie or penne.

To make pasta primavera you will need 3 carrots, peeled and cut into thin strips, 2 medium zucchini, cut into thin strips, 2 yellow squash, cut into thin strips, 1 onion, thinly sliced, 1 yellow bell pepper, cut into thin strips, 1 red bell pepper, cut into thin strips, 1/4 cup olive oil, salt and freshly ground black pepper, 1 tablespoon dried Italian herbs, 1 pound bowtie pasta, 15 cherry tomatoes, halved, and 1/2 cup grated Parmesan.

Next preheat an oven to 450 degrees F and on a large heavy baking sheet, toss all the vegetables with oil, salt, pepper, and herbs.

Put half of the vegetable mixture onto a large baking sheet and arrange evenly. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes.

Cook the pasta in a separate bowl of water until al dente for about 8 minutes. Next toss the pasta with the vegetables in a large bowl and combine.

Add the cherry tomatoes and enough of the left over cooking water to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

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Paella, Spanish delight

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paella
Paella is the dish associated with Spain. This combination of rice and seafood or meat and vegetables such as green peas is seen outside of Spain as the country’s national dish but is really a regional speciality from Valencia.

To make a paella gather 2 tablespoons of olive oil, 1 tablespoon of paprika, 2 tablespoons of oregano, salt and black pepper, 2 pounds of skinless chicken breasts cut into small pieces, 3 cloves of garlic, 1 teaspoon crushed red pepper flakes, 2 cups uncooked short-grain rice, 1 pinch saffron, 1 bay leaf, 1 quart of chicken stock, 1 Spanish onion, 1 red bell pepper, 1 pound chorizo sausage, and 1 pound deveined shrimp.

First: season chicken with olive oil, paprika, oregano, salt, and pepper. Then heat olive oil in a large skillet, add garlic, red pepper, and rice and stir for 3 minutes. Add the saffron, bay leaf, chicken stock and lemon. Lower heat and allow the mixture to simmer for about 20 minutes.

In another, skillet heat oil then add chicken and onion and cook for a few minutes; add bell pepper, sausage, and shrimp, turning the shrimp until both sides are pink. Decorate paella with shrimp. Paella is best enjoyed served warm.

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Corfu, castle island

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corfu

In the Ionian Sea sits the Greek island of Corfu. The birthplace of the Duke of Edinburgh, the whole island of Corfu is made almost entirely of limestone formations.

The island was heavily fortified against the Ottoman Empire and its capital city, also named Corfu, is enclosed by castles. It has been declared a Kastropolis or castle city by the Greek government. Among the islands sites is the Achilleion palace. The palace is famous for itsItalianate architecture and was after the Homeric hero Achilles.

The palace is is filled with paintings and statues of Achilles and depicts the scenes of the Trojan War. The historic Palaiokastritsa monastery on the west coast has beautiful coastal views of small, picturesque bays.

The Nymphes waterfalls in the north and the deserted 14th century village of Perithia high in the mountains near the highest peak of Mount Pantokrator are also worth seeing.

The foods of Corfu are similar to those of mainland Greece such as olives, olive oil, cheeses,fresh fruits, vegetables and seafood.

Things to try include Bourou-Bourou Vegetable and Pasta Soup, Bourtheto a Scorpion Fish in a Spicy Sauce, Pastitsatha Rooster with Pasta and Sykomaïtha – Spiced Fig Cakes. The island is served by the Corfu International Airport, two miles south of Corfu Town.

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