May » 2010 » Living Lou

Meatless Monday… Take 3 – Baked Tortellini

It’s time for my weekly “Meatless Monday” post! Last week was Victoria Day up here in Canada, so I didn’t have time to post. Today I wanted to make something tasty and filling, I went with a Martha Stewart “Baked Raviolli” recipe. I made a few adjustments and it tasted fantastic. This was my first time using tortellini, and it was fantastic. I will definitely be making this recipe more often.

Just take a peek at the magic beneath the layer of melted cheese.

Ingredients

3 tablespoons olive oil
1/2 medium onion, chopped (or in my case, grated.)
3 cloves garlic, minced
Coarse salt and ground pepper to taste
1 1/2 teaspoons dried thyme, or oregano
2 cans (56 ounces) crushed tomatoes
1 pound store-bought tortellini (I had herbs and three cheese. SO good!)
mozzarella and Parmesan to taste

Note: This will make a lot of sauce, I was able to freeze about a Tupperware full!

Directions

Preheat the oven to 425 degrees. Soften onion, garlic, salt and pepper in the oil. Add in the thyme and crushed tomatoes. Bring to a boil, reduce heat, and simmer for 10 minutes.

Whilst all of that is going on, bring a pot of water to a boil. Cook tortellini until they float to the top (this will happen super quickly, make sure you watch the pasta!) Drain the pasta and toss with the sauce. (The sauce that you have not set aside for freezing!)

Poor the pasta and sauce into a large oven safe dish and cover with mozarella and Parmesan. Bake it in the oven for about 20 minutes.

Make this now. It is the most delicious meal ever.

- Lou

Recipe adapted from Martha Stewart Baked Ravioli

Cheesy Garlic Bread!

Garlic bread… everyone loves garlic bread. It’s the best snack ever. (Other than the icky effects on your breath…) It’s so easy and quick to throw together, and everyone always has all the ingredients lying around… it’s just the perfect dish! I like to put a little cheese on mine, how do you like yours?

Ingredients
your favourite type of bread (preferably whole wheat as it’s better for you!)
2 tbs butter (softened)
2 cloves garlic (crushed)
cracked ground pepper to taste
cheddar cheese (optional)
a pinch of thyme

Directions

Preheat oven to 250 F.

Slice your bread to your desired thickness. Soften the butter in a microwave, crush your cloves of garlic into the butter and mix it around to create a paste. Brush the paste onto your slices of bread. Layer the cheese on top of the butter mixture and top with a sprinkle of thyme. Drizzle a little olive oil over the pieces of bread and put it in the oven for 5 minutes. (Note: You can also grill the garlic bread and it’s wonderful.)

This is just a nice and simple garlic bread recipe, you can always add spices and other herbs to spice it up! Also, using whole wheat bread makes this a little less indulgent… at least that’s what I tell myself!

- Lou

Radiant Red Pepper Risotto

Risotto is one of those classic Italian dishes that one would be crazy to try and make. Let me emphasize crazy. Especially when it is 32° C (about 90° F) and sunny outside, and you will be slaving away in front of a hot stove continuously for about 30 minutes. Yes, insane… and not to mention, extremely, extremely hot. As insane as it seems in theory, it really is worth it, because the result is utterly scrumptious. Well judging by the multiple servings my family had… it is very good. I found this recipe for red pepper risotto here. When I stumbled upon it the other day, I just knew I had to make it! This would be my second attempt at making risotto; the first try was a major flop. I put too many onions, and if you know me, then you will know how much I hate cooked onions. For this risotto, I didn’t really make any changes to the recipe other than excluding a little onion.

Ingredients
7 cups Chicken Broth, Low-Sodium
3 Tablespoons Olive Oil
½ whole Small Onion, Diced
2 whole Red Bell Peppers, Diced
1-¾ cup Arborio Rice
¾ cups Dry White Wine
Salt To Taste
½ teaspoons Turmeric
5 ounces, fluid Goat Cheese
½ cups Grated Parmesan

Directions

Bring the chicken broth to a simmer. Grate onion, and chop red pepper. In medium-low heat heat up olive oil in a large skillet and cook the onion until translucent. (1-2 minutes). Add the red peppers and cook for about 9 minutes.

Add the uncooked rice and stir it around with the peppers and onion mixture. Pour in the white wine and cook for another couple of minutes. Now, being adding the broth a cup and a half at a time. With each addition stir gently, allowing the rice to absorb the liquid. Repeat for 25 to 30 minutes, or until the rice is al dente. (Note: you may not use all the broth.)

At the end, stir in a little more liquid and turn off heat. Stir in turmeric and add cheeses and stir. Serve immediately!

Not only is this wonderful the first night, but it makes the most amazing left overs!!

So it’s time to get over your fear of risotto and dig into this wonderful risotto!!

- Lou

Recipe adapted from: Ree Drummond, The Pioneer Woman: Red Pepper Risotto

Spicy Sunset BBQ Chicken

I love spicy food. I don’t know why, but I just l-o-v-e it. So when I was trying to think up what I wanted to do with the chicken for dinner, I decided why not go spicy? And did I ever go spicy! Not only was the the chicken spicy and sweet, it was also one of the most colourful recipes I have ever created! So as promised in my most recent post, here’s a yummy BBQ chicken recipe!

Let’s just marvel at the beautiful colour; yes… it was that bright. So, how do we get to this scrumptious, yummy, delectable, mouth-watering, positively deeeelicious (and all the other synonyms) final result? Follow me!

Ingredients (Marinate)
1/4 cup olive oil
1/4 tsp chili flakes
1/2 tsp cayenne pepper
1/8 tsp brown sugar
1 tbsp fresh lemon juice
salt & pepper to taste
6 small chicken breasts

Ingredients (Sauce)
4 tbsp melted unsalted butter
1/8 tsp Soya sauce
1 tsp cayenne pepper
1 tsp chili powder
1 tsp sweet paprika
1/4 tsp chili flakes
1/8 tsp brown sugar
1/8 tsp garlic powder
1/8 tsp Dijon mustard
1 tbsp water
salt & pepper to taste

Directions

Mix the marinate ingredients together in a bowl and marinate your chicken in for 15-30 minutes.

While the chicken is marinating get the BBQ started! Grill the chicken until your desired doneness.

For the sauce, melt the butter and whisk in all of the other ingredients. Make sure it’s nicely mixed. If the sauce seems too thick, add another tablespoon of water.

Brush your chicken with the sauce and allow it to cook for another couple of minutes.

And voila, some good ol‘ fashioned, mind blowing spicy BBQ chicken, Lou style of course!

-Lou

Pasta Salad

I would like to start by saying that in my last “Meatless Monday” post (found here) someone pointed out to me that fish is considered meat. I would like to clear it up that for myself I have never considered fish a type of meat, but everyone has their own opinions on the matter, and mine is that fish isn’t meat. Therefore my “Meatless Mondays” posts may contain fish sometimes.

This week I have decided to make a vegetarian only meal of a colourful and delectable pasta salad! Perfect for a “Meatless Monday” or a nice and light summer meal. This recipe for pasta salad is absolutely amazing, not only is it very simple, and containing fresh vegetables but seriously, every single person who has tried this pasta salad has immediately fallen in love. When my friends come over they request this all the time!

Ingredients
1 package of your favourite pasta (rotini, fussili and penne work best.)
4 small pickles
2 green onions (green parts only)
8 kalamata olives
half a red pepper
1 carrot (grated)

Dressing
2/3 cup olive oil
1/3 cup white balsamic vinegar (note: using dark balsamic vinegar will make your pasta brown.)
1 clove of garlic (crushed)
1 1/2 tbsp dried basil
1 1/2 tbsp grated Parmesan cheese
1/4 tsp ground black pepper

Directions

Whisk together all of the ingredients for the dressing in a bowl.

Cook and drain the pasta, following the directions on the box. Toss the warm pasta (make sure it’s warm in order to infuse the pasta with the flavours of the dressing!)

Next, chop up all of the vegetables and add them to pasta. Toss and serve!

Please note: This is an amazing school or work lunch. Throw it in a Tupperware and you’re good to go!

- Lou