Saturday, January 28, 2012

Pad Thai




Serves 2

Get This -

125g rice stick noodles
250g chicken thigh fillets, sliced thinly
1 clove garlic, crushed
1 teaspoon grated ginger
1 red thai chilli, sliced thinly
1 tablespoon chopped palm sugar (or brown sugar)
1 tablespoon soy sauce
30ml sweet chilli sauce
1/2 tablespoon fish sauce
1/2 tablespoon lime juice
2 spring onions, sliced thinly
1/2 cup bean sprouts
1/2 cup snow pea sprouts
fresh roughly chopped coriander leaves
chopped peanuts

Do This -
  • Place noodles in a large heatproof bowl, cover with boiling water. Stand until just tender, drain.
  • Heat wok or large non-stick frying pan, stir fry chicken, garlic, ginger and chilli until chicken is browned.
  • Add sugar, sauces and juice, stir fry until sauce thickens slightly, Add noodles, onion and sprouts to wok, stir fry until hot.
  • Serve Pad Thai sprinkled with coriander, nuts and a lime wedge.

I found this recipe in here...

Friday, January 27, 2012

Honey Soy & Ginger Chicken Noodle Stir Fry

I love a stir-fry!!



Serves 2

Get This -

1 chicken breast, trimmed, cut into strips across the grain
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon oil
2 garlic cloves, peeled, finely chopped
4cm piece ginger, finely grated
1 small onion, cut into thin wedges
1 medium carrot, cut into thin sticks
handful of green beans, trimmed, halved diagonally
(Or whatever stir-fry vegetables you have eg capsicum, snow peas, brocolli, baby corn)
enough noodles for 2 (I prefer rice noodles, but you could use hokkien, udon, stick noodles, or even a packet of 2 minute noodles)

Do This - 
  • Combine chicken, soy sauce, honey, garlic and ginger in a bowl.  Let stand for at least 5 minutes to marinate. (An hour in the fridge is better)
  • Cook noodles according to the instructions on the pack.
  • Drain chicken and reserve marinade.  Heat oil in a large wok or fry pan over a high heat.  Add chicken and stir fry for about 2 minutes, until just cooked.  Remove chicken from wok.
  • Add vegetables one at a time and stir-fry until cooked through.
  • Add chicken, drained noodles and reserved marinade, combine until heated through.
  • Serve with chopped herbs or spring onions.

Saturday, January 21, 2012

Chicken BLT Salad

I love salads on a Summer night.
This one is perfect!!






 Serves 4

Get This -

Olive oil
500g single chicken breast fillets
4 lean bacon rashers, excess fat trimmed, cut into thirds
2 baby cos lettuces, leaves separated, washed, dried
2 vine-ripened tomatoes, thickly sliced
1 avocado, halved, stone removed, peeled, thinly sliced
4 boiled eggs
caesar salad dressing

Do This -
  • Heat oil in a large non-stick frying pan. Season both sides of the chicken with salt and pepper. Add to the pan and cook for 3 minutes each side or until well browned. Thickly slice the chicken across the grain.
  • Add the bacon to the pan and cook for 4 minutes or until crisp.
  • Remove the bacon and place chicken back into the pan. Stir until cooked well all through.
  • Divide the lettuce, tomato, avocado, chicken and bacon among serving bowls. Drizzle dressing over the top. Finish with a boiled egg cut in half.
*I like to add some shaved parmesan as well. You could also have it with croutons.

Friday, January 13, 2012

Roasted Cherry Tomatoes with Pesto Spaghetti

I like this for a quick & easy summer meal.

From Taste.com.au
 
Serves 2

Get This -
  • enough spaghetti for 2
  • 1 punnet cherry tomatoes
  • 2 tablespoons basil pesto
  • 1/4 cup grated parmesan cheese

Do This -
  1. Preheat oven to 200degC.
  2. Place cherry tomatoes on an oven tray, sprinkle lightly with olive oil and salt. Roast for 15 mins.
  3. Cook spaghetti according to the instructions on the pack.
  4. Drain the spaghetti and tip back into the saucepan. Mix in the pesto, parmesan and tomatoes. 
  5. Serve in 2 bowls and top with shaved parmesan.
  6. Finish with some fresh chopped basil if you wish.