Tag Archives: onion

Fettuccine Alfredo ….ish

Posted on by
Reply

I love pappardelle pasta – if you make (or buy good quality) pasta these hearty noodles are so perfect for holding on to a sauce.  Tonight’s version was a way of using up leftover chicken from my Moroccan Spice Chicken. Another favorite to serve with the alfredo is panko crusted chicken – love the crunchy texture with the creamy pasta.

500 gm pappardelle pasta

kosher salt

1/2 cup butter

2 leeks (white and tender green parts) thinly sliced

1/2 cup sliced red onion

2 garlic cloves, minced

1/3 cup good white wine

1 tsp mustard powder (or dijon mustard)

2 cups heavy cream

1 cup cheese (I like to use mostly parmesan reggiano, but you can add a bit of other cheese as well, mozzarella, ementhal, romano … etc)

chili flakes

salt and pepper

cooked chicken/prawns/ham – whatever you have left in the fridge … or leave it as is – you will still think it is the best alfredo!

Melt butter in saucepan – add leeks and onions, cooking until tender and translucent.

While onions are cooking, add your pasta to the boiling water and cook just until al dente.  Remove from heat, drain and keep warm.

To your onions, add garlic cloves, mustard, white wine, chili flakes to taste (start with 1/2 tsp and see how you like it!), and cream.  Heat through, remove from heat and stir in cheeses. If you are adding any of the cooked protein, this is the time to do it.

Toss it all together, season to taste with salt and pepper. Serve with extra parmesan cheese to grate over the top.

Moroccan Spice Chicken

Posted on by
Reply

MOROCCAN SPICE RUB

Combine all ingredients and blend well:                             

  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon ground chile powder
  • 1 tablespoon light brown sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon caraway seeds, crushed
  • 1/2 teaspoon freshly ground black pepper
  • lemon juice
  • olive oil

Massage chicken with olive oil and a generous squeeze of fresh lemon juice then  rub spice ingredient both under the skin and over – sprinkle into cavity as well.

This works really well on a beer can chicken holder – you can either do it on the bbq or in your oven @ 375 degrees, for approximately 20 minutes per pound.

If you roast it in the oven fill a roasting pan with sliced red onions and a couple of lemons (halved).  Pour in enough chicken stock to cover onions.  Baste the chicken half way through the cooking with this liquid.

If you don’t have a beer can chicken holder – just lay the bird on the onions and let the juices run.

When the chicken has reached a temperature of 180 degrees, remove from heat and allow to rest for 15 minutes before carving.

If you have cooked the chicken with the onions, reduce the                                     onions and liquid to make a soupy delicious onion jam to serve alongside the chicken.

Look for my Moroccan Quinoa Salad to serve this with, along with grilled

vegetables, simple, easy and fantastic!

Coconut Chili Vegetables

Posted on by
Reply

This recipe was created spur of the moment, when I needed another dish to round out dinner – Chinese Grilled Pork and Fried Rice … even with all the chopped vegetables in the rice dish, we needed more greens.  This was so simple, and could easily be turned into a full meal by adding any protein you were inclined to add.  The best thing is the simplicity – throw it all in a pot!

1 cup coconut milk                               

1 tbsp sambal oelek

1 tbsp minced garlic

bok choy

chinese mushrooms

red onion

Heat coconut milk, garlic and sambal oelek just until boiling point – add onions.  When slightly tender stir in the rest of your vegetables and allow to simmer just until cooked through – being careful not to overcook them or they will lose their vibrancy and wilt.

Nationalist Guacamole

Posted on by
Reply

Named for the colors of the Mexican flag – white, red and green!

  • 2 large onions, peeled & finely chopped
  • 15 oz FRESH lemon juice
  • 4 large avocados
  • 4 oz fresh cilantro
  • 3 oz serrano chilies, deseeded, deveined & chopped
  • salt & freshly ground black pepper
  • 2 oz fresh pomegranate seeds
  • 2 oz ricotta or feta cheese, crumbled

Marinate the onion in the lemon juice for 30 minutes, then drain and set aside.  (I usually use the lemon/onion juice for something else….) Mash the avocado, add cilantro, marinated onion, 1/2 the pomegranate seeds and serrano chilies. Season with salt and pepper.

Arrange in bowl with scattered pomegranate seeds and crumbled cheese on top.