Starving... What's to Eat?

Okay so I'm still going through that stretch where I refuse to buy any more groceries until we've used what we have in our cupboards and our fridge... The only problem with that is I tend to pig out on the quick and easy to find snacks in the cupboards because by the time I'm scouting about, I'm way past the hungry point...actually more like starving!!

But I was determined to set a good example for my little one. So after having spent the morning cutting out all the recipes in magazines I had collected over the last couple of months, I came across this cookingwithphilly recipe. Although for the last little while I have really deterred from making pasta (for no particular reason to be honest), I had all of the ingredients on hand and with an approximate time of 20 minutes until it was ready, I just had to do it...

Wow, was I glad I did it. This is a great alternative to an alfredo pasta recipe, although it is still quite creamy without being overwhelming. I had leftover chicken breast on hand and threw it in for the last couple of minutes to create our main dish although this would be a great side dish if you don't have any chicken. Once done, I split the pasta among bowls and containers so that lunch was done for the next day and to ensure we didn't eat the whole thing ;)

Even the 2-year old enjoyed this recipe too...

Easy Creamy PHILLY Spaghettini

Prep 5 minute(s)
Ready in 20 minute(s)
Serves: 4 1-1/2 cups (375 mL) each

Ingredients

300 g (1/3 of 900-g pkg.) spaghettini pasta, uncooked
1-1/4 cups 25%-less-sodium chicken broth
1 Tbsp flour
1/3 cup PHILADELPHIA Light Cream Cheese Spread ( I only had the brick and it worked out great too!)
3 Tbsp KRAFT 100% Light Parmesan Grated Cheese, divided
1/4 tsp ground nutmeg
1 leftover chicken breast, thinly sliced
2 Tbsp chopped fresh parsley

Directions

Cook pasta as directed on package.

Meanwhile, beat broth and flour in medium saucepan with whisk until well blended. Add cream cheese spread, 2 Tbsp. Parmesan, nutmeg and leftover chicken; cook 2 min. or until mixture comes to boil and thickens, stirring constantly.

Drain pasta; toss with sauce in large bowl. Sprinkle with remaining Parmesan and parsley.

Enjoy!

Hoisin sauce...

Since I had to go out of my way to purchase a bottle of hoisin sauce for the previous recipe, I thought I would look for a side dish that also used hoisin sauce too...

Funny the things you can find online when you are doing a simple search ;) but luckily I came across this Chicken and Hoisin Fried Rice and I was so happy with the end result. The only change I made to the recipe was to eliminate the chicken and made the rice earlier in the day in the rice cooker.

Chicken and Hoisin Fried Rice

Ingredients:

1 cup long-grain rice
1 Tbsp vegetable oil
2 skinless boneless chicken breasts
1 cup diced red bell pepper
1/3 cup chicken stock
1 cup diced snow peas
3 Tbsp low-sodium soy sauce
1 1/2 tsp minced fresh garlic
3 Tbsp hoisin sauce
1 tsp minced fresh ginger
2/3 cup chopped carrots
2 green onions, chopped

Directions:

1.Bring 1 1/4 cups of water to a boil in a saucepan. Stir in the rice. Cover, reduce the heat to low and cook for 12 minutes. Remove from the heat. Let stand, covered, for 10 minutes. Transfer to a bowl. Cool.

2.While the rice is cooking, preheat the barbecue or a non-stick grill pan to medium-high and spray with cooking oil. Cook the chicken for 6 minutes per side, or until cooked through and no longer pink in the center. Dice and set aside.

3.Whisk the stock, soy sauce and hoisin sauce in a small bowl. Set aside.

4.Cook the carrots in a pot of boiling water until tender-crisp, about 4 minutes. Drain.

5.Spray a non-stick wok or large skillet with cooking oil, add the vegetable oil and place over high heat. Add the red peppers, snow peas, garlic, ginger and carrots; cook for 2 minutes, stirring constantly. Add the cooled rice and cook, stirring, for 2 minutes longer. Stir in the stock mixture and the chicken. Cook for 1 minute longer, until heated through.

6.Serve immediately, garnished with green onions.

Enjoy!

Easter has come and gone...

...leaving tons of leftovers in our fridge, lunch and dinner is taken care of for today which gives me some spare time to blog of some fun recipes I have tried recently :)

I'm always interested in adding veggies to my daughter's dinner plate and came across this recipe on the back of a Rice Krispies cereal box for Savoury Sweet Potato fries. She likes the cereal and fries is a favorite too, how about combining the two?

My daughter didn't take to the fries very well but hubby and I couldn't stop ourselves from enjoying each and every one of them and since they were baked and not fried, it didn't leave us with a guilty after taste ;)

Savoury Sweet Potato Sticks

Ingredients:
3 medium sweet potatoes (about 750 g/1 1/2 lbs)
3 cups RICE KRISPIES* cereal crushed to 375 mL (1 1/2 cups)
1/4 tsp each: garlic powder onion powder and salt (or seasoning salt)
1/8 tsp cayenne pepper
1/2 cup all-purpose flour
4 egg whites
4 tbsp water

Directions:

1. Wash sweet potatoes (or peel if desired). Cut lengthwise into 1 cm (1/2-inch) slices. Cut slices into 1 cm (1/2-inch) sticks.

2. In large plate or shallow pan, mix together crushed cereal and seasonings. Place flour on second plate. In medium bowl, beat egg whites and water.

3. Coat potatoes with flour, shaking off excess. Next dip in egg mixture, then coat with cereal mixture. Place in single layer on foil-lined baking sheet coated with cooking spray.

4. Bake at 200°C (400°F) about 25 minutes or until lightly browned and tender when tested with sharp knife. Serve hot with salsa or roasted garlic mayonnaise if desired.

Enjoy!

Great side dishes...

Determined to not have any of the veggies in the fridge go to waste, I made the following 3 side dishes to go along with the Crock Pot Spare Ribs. All 3 recipes can be found in the Canadian Living magazine Make Ahead Meals Boy, was I impressed...

Green Beans and Sherried Mushrooms (p.68)

Ingredients:
1 lb green beans, trimmed
1 tbsp extra-virgin olive oil
1 package mushrooms, chopped
1 clove garlic, minced
1 tsp dried thyme
¼ tsp each salt and pepper
1 tbsp each dry sherry and butter

Directions:

In skillet blanch beans in boiling water, until tender-crisp and colour deepens, about 5 minutes. Drain and chill under cold water, pat dry.

Wipe out skillet, heat oil over medium-high heat; sauté mushrooms, garlic, thyme, salt and pepper until golden all over, about minutes.

Add sherry; cook until evaporated. Add beans and butter; cook, stirring, until beans are hot and butter is melted.

Basmati Rice with Pesto (p.70)

Added 1 ½ cups of rice to 1 ¾ cups of water in the rice cooker and once done added 2 tbsp of pesto… Stir well. Yummy alternative to just your plain rice.

Crunchy Coleslaw (p. 48)

Ingredients:
1/4 cup (50 mL) vegetable oil
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) dijon mustard
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
1 ½ cups (375 mL) shredded cabbage
½ cup (250 mL) grated carrots

Directions:

In a separate bowl, whisk together oil, lemon juice, mustard, garlic, salt and pepper. Add cabbage, and carrots; toss to coat.

Enjoy!

I'm such a fan of Katie's Good Things Catered blog and I was so excited to try these recipes when I saw them on her blog... I just love mushrooms and poppyseeds yum!! (just not together of course...hehehe...) The tart has now become one of my hubby's favorite side dishes. The poppy seed loaf was very moist and although everyone loved it, I think I would use a little less butter next time and make them into the mini loaves as directed in the recipe.

Wild Mushroom, Caramelized Onion, Bacon and Herb Tart

Ingredients:

1/2 recipe pie dough
1 Tbsp unsalted butter
1 medium onion, sliced thinly
8 oz. wild mushrooms, sliced
1 Tbsp balsamic vinegar
6 strips cooked bacon
1 garlic clove
1/8 tsp salt
1/8 tsp ground pepper
1/2 tsp herbs de Provence
3 oz. Camembert, diced small
1 Tbsp beaten egg

Directions:

-In medium saucepan, over medium low heat, add butter to melt.
-When pan is heated and butter is melted, add onions and stir to combine.
-Cook onions down, stirring occasionally, until beginning to turn golden brown, about 15 minutes. -Preheat oven to 400 degrees and line baking sheet with parchment.
-Add mushrooms to onions and cook until browned but not burned, an additional 10 minutes.
-Add balsamic vinegar and stir to combine well.
-Add bacon, garlic, salt, pepper and herbs and cook, stirring, until fragrant, about 1-2 minutes.
-Remove from heat and set aside.
-Roll out dough to a rough 12" round.
-Place onion mixture in center of dough and spread out evenly, about 1.5" from the edges.
-Scatter Camembert around edges of onion mixture and fold dough edges into tart, pleating for presentation and leaving the center open.
-Brush edges of dough with beaten egg and place in oven to bake.
-Bake tart until edges are golden brown and tart is heated through, about 25-30 minutes.
-Remove from oven and let cool to just warm before cutting and serving.

Lemon Poppy Seed Mini Loaf

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1/2 c. unsalted butter, softened
1/2 c. shortening
2 c. granulated sugar
4 large eggs, room temp
2 c. buttermilk, room temp
1 tsp vanilla extract
juice of 1/2 lemon
zest of 2 large lemons
2 Tbsp poppy seeds

Directions:
-Preheat the oven to 350 degrees and prepare mini loaf pans (or 1 large loaf pan)
-In large bowl, combine flour, baking powder, salt, lemon zest, poppy seeds and whisk to combine; set aside.
-In medium bowl, combine buttermilk, vanilla, lemon juice, and whisk to combine; set aside.
-In bowl of stand mixer, add butter, shortening, and sugar and beat on high until light in color and fluffy, about 3 minutes.
-Reduce speed to medium and add eggs, one at a time, combining thoroughly before adding the next.
-Reduce speed to low and add flour mixture in three parts alternating with milk mixture, starting and ending with flour and mixing until incorporated.-Scrape batter into pans and spread evenly.
-Place in oven and bake until golden brown and toothpick inserted into center of loaf comes out clean, about 30 minutes (or 45-55 for a large loaf).
- Makes about 8 mini loaves

Enjoy!

Mushroom Mashed Potatoes

I do try to incorporate a picture into each of my posts simply because I don't usually try a recipe from a cookbook unless there is a picture that I can reference myself to. This will be one of this exception posts as I'm not sure why but I wasn't able to capture a photo before engulfing my meal all down....oops!

Mushroom Mashed Potatoes

Ingredients

1/4 cup (1/2 stick) butter or margarine
1 package of small Portobello mushrooms
1 bag of small yellow potatoes, skin on, quartered
1 cup Evaporated Milk

Directions

Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 minutes or until tender; drain.

In a small saucepan, melt butter until foamy; add 1 clove finely chopped garlic and finely chopped mushrooms. Cook over medium heat for 4 to 5 minutes or until liquid has evaporated.

Return potatoes to saucepan; add evaporated milk and sautéed mushrooms. Beat with hand-held mixer until smooth. Season with salt and ground black pepper.

Enjoy!

Note: this is a great pairing to my mini meatloaf recipe.... :)