Easy Lunch

Want something quick and easy for lunch especially after you just made all that pesto. Here is something easy to make if you are in a hurry or want a lite lunch.

Ingredients: 

Nice Crusty Bread
Pesto (check out my recipe on here)
Chorizo (if you want)
Tomato
Olive Oil
Pepper

Directions:

Toast the bread, spread with pesto, add the chorizo, add a slice of tomato, drizzle with olive oil and pepper to taste.

Thai-Style Sweet Potato Soup

So tonight I decided to try and make a soup. This is the first one that I have really put together on my own. It came out really nice actually. When I was eating a similar one a few weeks back I told myself I need to create this. It took me a while to get around to it, I finally did today. This can be eaten as an appetizer or a main meal for lunch or dinner. Serve with nice crusty bread.

Ingredients: 

2 Large Sweet Potatoes
2 Large Sweet Onions
2 Tbsp of Brown Sugar
4 Tbsp of Peanut Oil
2 Tbsp of Thai Red Curry Paste
2 Tbsp of Ground Ginger
2 L of Chicken Stock
200ml of Coconut Milk (Half a Can)
Handful of Cilantro (Coriander)
1/2 Cup of Chopped Spring Onion
Juice of 2 Limes

Directions:

Preheat oven to 200C, peel the sweet potatoes and slice in half, do the same for the sweet onions. Place on baking tray, scatter brown sugar and half of the peanut oil over the top of the veg making sure to cover most of the veg. Bake the veg for about 45 mins, making sure to turn the veg a few times throughout them baking. Once baked the veg should be golden brown, caramelized, not black.
Then take a large pot and add the rest of the peanut oil, Thai Red Curry Paste and ginger, cook over a medium heat for about 3 mins. Then add the baked veg and mix. At this point don't worry if the veg isn't chopped etc. Mix the best you can. Next pour in the chicken stock and simmer for 15 mins.

What I did next was I took out all the veg the best I could and placed them in a blender with most of the stock and blended till smooth. Put the smooth mix into another pot, then blend the rest, add all together and stir. Add the coconut milk, stir, simmer for another 3 mins, add the cilantro, sweet onions and lime juice. Serve while warm

Serves about 6

Creamy Chicken Pesto

So tonight after I made Pesto and a batch of fresh salsa I decided to make a yummy creamy pasta. What an easy thing to do since I already made the Pesto. Its a quick and easy meal to make in about 20-30 mins. Your family will enjoy it as did mine.
Its not a heavy meal either so you wont feel completely stuffed or heavy after eating it.

Ingredients for Pesto: If its not made already 

3 Cups of Basil (Fresh)

4 Garlic Cloves (Minced)
1/2 Cup of Olive Oil
1/3 Cup of Pine Nuts or Walnuts if you want.
1/2 Cup of Parmesan Cheese
Salt
Pepper

Marinade for Chicken:

3 Chicken Breast (sliced)
3 tbsp of Olive Oil
1 tbsp of Basil
2 tsp of Oregano
Pepper
Salt

Creamy Pesto Sauce: 

4-5 tbsp of Olive Oil
1 Cup of Heavy Cream
Sundried Tomatoes (as many as you want)
3-4 tbsp of pesto
Pepper

Pasta Ingredients:

Thin Linguine or Angle Hair Pasta (whatever you would like really)

Directions:

If you haven't already made the pesto (if you have continue on)..Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add a little more olive oil if you want it a bit more smooth. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

If you have made the pesto already or are using a jarred one..Prepare your chicken. Turn the oven on to 180C (350F). While the oven is warming, slice the chicken breast or however you want it. Combine the marinade in a bowl or container, place your chicken slices in the marinade. If using a container put the lid on and shake to mix all the ingredients. If you are using a bowl use your hand to mix it. Let sit till the oven is warm. While the oven is warming and your marinade is mixed with the chicken, fill a pot of water adding some olive oil and a few pinches of salt, begin bringing to a boil. By the time you have done that the oven should be warm enough for the chicken to go in. Place chicken in oven for about 20 mins.

While your chicken is cooking and your pasta water is being brought to a boil, ready your cream and slice your sundried tomatoes. Ready your pan with the olive oil for the sauce, add your sundried tomatoes. When the oven reaches 10 mins left for the chicken the water for the pasta should be boiling. Add your pasta, stiring occasionly for about 10 mins. While your pasta is cooking and there is about 5 mins left, begin warming the pan with the olive oil and sudried tomatoes, add the cream and some pepper, bring to a semi boil. Add the tbsp's of pesto and stir till it all mixes well. All should be done at the same time. Pull out the chicken, drain the pasta (put the pasta back into the pot once drained, add some olive oil so it doesn't stick), then serve how you would like it.

What I did was put some pasta on a plate, placed a couple of chicken slices on top, then added a couple of spoonfuls of the creamy pesto sauce on top of the chicken. Enjoy :)

Serves about 6

Pesto

Its been awhile since I have last posted anything on my blog. I have been out of touch with it and doing a lot lately to get around to writing/creating something.

Pesto - easy to make. If you don't know how to do it already here is how. If you do know how but want to try this one then please do. It came out great.

Ingredients: 

3 Cups of Basil (Fresh)
4 Garlic Cloves (Minced)
1/2 Cup of Olive Oil
1/3 Cup of Pine Nuts or Walnuts if you want.
1/2 Cup of Parmesan Cheese
Salt
Pepper

Directions:


Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add a little more olive oil if you want it a bit more smooth. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta or spread onto some nice fresh bread for a snack.

Yield: Makes 1 cup.

Vegan and Mormon

Here is a great blog article I came across the other day while reading about being vegan etc. Its a great read for Non-Mormons and Mormons alike. If you are thinking about changing your diet or becoming Vegan and you are a Mormon please read because you know what the WOW (Word of Wisdom) says we should be doing when most of us are not.

http://bring-joy.com/2009/04/20/vegan-and-mormon-an-anomaly/

Health Tip/McNasty

Something to think about! How long does it last in the body??

Organic Brown Rice, Black beans, Homemade Salsa and Grilled Chicken

Looking for something healthy and yummy for dinner tonight? This will fill you up plus give you great energy and the protein you need. This is a very simple recipe to do and I'm pretty sure your kids will like it as well. My son loves it.

Ingredients:

1 Can of Black Beans
1-2 Cups of Organic Brown Rice
2 Chicken Breasts (Fillet in half to make four fillets)
1/2 tsp Paprika
1/2 tsp Oregano
1/4 tsp Cumin
4 Jalapenos slices
1 Lime (juiced)
Salsa
Pepper
Salt

Try my Homemade Salsa which can be found here:

http://owenshealthouse.blogspot.co.uk/2012/05/delicious-simple-salsa.html

Directions:

In a bowl add the Paprika, Oregano, Cumin, Pepper and Salt and mix. Pour the lime juice over the chicken breasts. Then coat the chicken with your spices. Warm oven to 350F (180C). Place chicken in oven and cook for 20-25mins.
Add your rice to a pan, cover rice with an inch of water over the top. Bring to a boil then simmer for 25mins. While this and the chicken are cooking. Place the black beans in a pan (DO NOT drain and rinse) add your chopped jalapenos. On a low heat stir occasionally.

Everything will then be done at the same time. Serve and Enjoy :)

Serves 6 depending on how much rice you do.