Chicken Vegetable with Noodles

This dish is very tasty and my family always enjoys it.

Ingredients:

1 lb (½ kg) chicken breast
½ lb(¼ kg) pasta noodles or thin spaghetti
1 lemon or lime
3 tablespoons extra-virgin olive oil or sesame oil
1 teaspoon fresh garlic or garlic powder
1 red onion (sliced)
1 cup chicken broth or water
2 scallions (trimmed and sliced)
2 sweet peppers (red and yellow)
2 tomatoes
2 carrots (peeled)
A pinch of ginger (minced)
1 tablespoon teriyaki or soy sauce
½ teaspoon fresh basil (diced)
½ teaspoon chili pepper (berbere) or ½ teaspoon red crushed red pepper.
A pinch of black pepper
Salt to taste.

Preparation:

1st Step: remove fat, clean and soak the chicken breast in lemon/lime;

2nd Step: Boil the tomatoes; remove skin and seed. Mince well;

3rd Step: Slice the the rest of the vegetables in medium length;

4th Step: Rinse, pat and shred the chicken breast;

5th Step: Heat the oil in a frying pan; add ginger and chicken; stir fry for 5 minutes;

6th Step: Add carrots, onions, garlic to the chicken. Stir for 5 minutes;

7th Step: Add the minced tomatoes, broth or water, scallions, basil and red hot pepper to the chicken. Stir for 5 minutes;

8th Step: Add the teriyaki or soy sauce. Stir for 5 minutes. Black pepper and salt to taste;

9th Step: Meanwhile, boil water in large pot, add noodles. Cook for 5-7 minutes (al dente) or follow instruction on the package;

10th Step: Mix the chicken and the noodle in lower heat for 2 minutes. Serve it warm.

4 Servings.

For nutritional facts of this recipe please visit http://www.recipezaar.com/324220. For vitamin content please click on "Print Recipe" on aforementioned site.

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Salmon-Pasta Salad

Simple and delicious fish salad.

Ingredients:

½ lb fresh salmon
6 oz pasta (shells, rotini, penne, ziti)
1½ tablespoon extra-virgin olive oil or vegetable oil
1 tablespoon scallion/green onions
½ tablespoon white dry wine or vinaigrette
1 tablespoon lemon juice
2 tablespoon low-fat sour cream
½ teaspoon oregano or thyme
1 teaspoon fresh parsley (minced)
Salt and black pepper to taste

Preparation:

1st Step: Rinse the salmon fillet with lemon and cold water; pat dry with paper towel;

2nd Step: Marinate the salmon fillet with ½ tablespoon of oil, lemon juice and black pepper;

3rd Step: At 350 degree, broil the salmon for 15 minutes; keep it outside; at room temperature, place it in the fridge;

4th Step: Meanwhile, boil water, add the pasta, cook it for 15 minutes or al dente; rinse in cold water and drain; keep it in fridge;

5th Step: Prepare the salad dressing - mix the oil, vinaigrette or wine, Oregano or thyme, scallions (finely chopped), sour cream, black pepper and salt; whisk it well;

6th Step: Add the salad dressing to the pasta; toss well until the pasta is well covered;

7th Step: Break the broiled salmon fillet into small pieces; combine fillet pieces with the pasta salad;

8th Step: On a serving platter, place the salmon-pasta salad and sprinkle parsley. Keep it in fridge. Serve it cold.

4 Servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/308095. For vitamin content please click on "Print Recipe" on aforementioned site.

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Chicken-Pasta Soup

Ingredients:

½ lb (¼ kg) chicken breasts
½ cup pasta (pastina, rotini, etc.)
2 stalks celery (chopped)
2 carrots (peeled and chopped)
3 scallions/green onions (diced)
5 cups chicken broth or 5 cups water
1½ tablespoon olive oil or vegetable oil
¼ teaspoon white pepper
½ teaspoon fresh basil
¼ Italian seasoning
½ teaspoon Tabasco sauce (if desired)
½ teaspoon fresh parsley (diced)
¼ teaspoon garlic powder
Salt to taste

Preparation:

1st Step: Cut the chicken breasts in chunk; rinse the chicken in cold water with fresh lemon juice;

2nd Step: In a medium pot, boil water; add the chicken pieces; cook it for 10 minutes; strain the chicken and cut it in small pieces;

3rd Step: Meanwhile, sauté green onions, celery, carrots with oil until tender; add four cups of chicken broth or water, garlic, basil; Italian seasoning; boil the sauce for five minutes;

4th Step: To the boiling sauce, add the chicken, pastas, white pepper, Tabasco sauce and salt to taste. Cook the soup for 20-25 minutes or until simmer;

5th Step: Sprinkle the parsley, remove from heat and serve hot.

4 servings

P.S. If desired sprinkle Parmesan cheese.

For nutritional facts of this recipe please visit http://www.recipezaar.com/320528. For vitamin content please click on "Print Recipe" on aforementioned site.

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Broccoli-Macaroni Salad

Simple pasta and vegetable salad for vegans and Lent observers.

Ingredients:

2 bunch broccoli (cut off the stems and break up the florets, rinse)
1lb macaroni (twist, penne, etc.) - no egg
1 red bell pepper (seeded, rinsed, sliced)
1 yellow or orange bell pepper (seeded, rinsed, sliced)
3 scallion/green onions (trimmed, rinsed, chopped)
3 tablespoons extra-virgin olive oil or vegetable oil
6 garlic cloves, thinly (rinsed, sliced)
1 teaspoon honey mustard
2 teaspoon vinaigrette or lemon juice
½ teaspoon fresh basil (rinsed, diced)
½ teaspoon fresh parsley (rinsed, diced)
Salt and black pepper to taste

Preparation:

1st Step: Boil water, add the macaroni; cook it for 15 minutes (al dente);

2nd Step: Boil water, add the broccoli florets, cook for 5 minutes, drain and rinse with cold running water; drain well;

3rd Step: Place the broccoli in a serving dish;

4th Step: Sauté the garlic with one tablespoon oil in a medium heat;

5th Step: Add scallion and peppers; Stir-fry for 2 minutes;

5th Step: Mix the broccoli with the Sauté vegetables;

6th Step: Mix one tablespoon oil, basil, vinegar or lemon, honey mustard, salt and black pepper; whisk it well until the mixture is smooth;

7th Step: At room temperature, combine the broccoli and macaroni; pour the salad dressing; toss it well. Keep it in fridge.

8th Step: At the time of serving, sprinkle the parsley.

4 servings
For nutritional facts of this recipe please visit http://www.recipezaar.com/339629. For vitamin content please click on "Print Recipe" on aforementioned site.

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Pasta with Vegetable Sauce

This vegetable pasta dish is simple. It is a practical cuisine for vegetarians, vegans and for those who observe Lent.

Ingredients:

1lb spaghetti (without dairy and eggs)
2 tomatoes
1 onion
2 carrots (peeled)
1 eggplant
1 red sweet pepper
8 oz can tomato sauce
1 tablespoon sun-dried tomato or tomato paste
3 stalks celery
1teasspoon basil (minced)
1 teaspoon garlic powder or minced garlic cloves
4 bay leaves
3 tablespoon extra-virgin olive oil or vegetable oil
1/2 tablespoon red chili pepper (berbere) or
½ tablespoon crushed red pepper
Salt and black pepper to taste

Preparation:

1st Step: Clean, rinse and chop the vegetables;

2nd Step: Coat the chopped eggplants with half tablespoon of oil and black pepper; bake them uncovered for 10 minutes;

3rd Step: Sauté the onion with oil; add all ingredients except the eggplant and crushed red pepper; cook the vegetables for 10 minutes;

4th Step: Add the eggplant, crushed hot pepper; cook for five minutes; remove from heat;

5th Step: Boil the spaghetti (al dente) for 6-7 minutes; strain; serve it hot with the vegetable sauce.

6 Servings

P.S. This Vegetable Sauce could be used with rice and for garnishing baked fish.

For nutritional facts of this recipe please visit http://www.recipezaar.com/297421. For vitamin content please click on "Print Recipe" on aforementioned site.

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Pasta al Forno (Seared Lasagna)

Pasta al Forno (Seared Lasagna) is one of my favorite Italian dishes which I like to cook for my family and friends.

Ingredients:

14 lasagna noodles
3 cups pasta sauce (beef and tomato home-made sauce)*
¼ teaspoon oregano
1½ cup milk
A pinch of nutmeg
A pinch of garlic
3 tablespoons all purpose flour
3 medium-size eggs
2 tablespoons butter
½ lb farmers cheese (unsalted)
½ pound mozzarella (sliced)
1 cup Parmesan (grated)

Preparation:

1st Step: Prepare a white creamy sauce: mix ¼ cup water and the flour; whisk it well ; in a lower heat, stir and cook; add butter; keep stirring to avoid lumps; cook it for 2-3 minutes; add the milk, few drops at a time; add the nutmeg; a pinch of garlic; stir continuously until the sauce is smooth and creamy (7-10 minutes);

2nd Step: Cook the lasagna noodles following direction from the package. Strain the cooked noodles; separating each, place them on paper towel or baking sheet;

3rd Step: Warm the pasta sauce if it was prepared in advance; mix it with oregano;

4th Step: Break the eggs in a bowl; add one tablespoon of water, a pinch of black pepper; beat the eggs thoroughly with a fork;

5th Step: Preheat oven to 400 degree;

6th Step: In a non-stick baking pan, spread ½ cup pasta sauce and lay down (3-4) lasagna noodles depending on the baking pan;

7th Step: Over the noodles spread (a) the eggs mixture (b) creamy white sauce (c) pasta sauce (d) cheese (e) pasta sauce (f) noodles. Repeat the placing order until the noodles are finished; then, at the top, spread the pasta sauce; lay the sliced fresh mozzarella;

8th Step: Cover and bake for 40 minutes; Uncover and bake it for 10 minutes more;

9th Step: Remove from oven; Keep it outside for 5 minutes to settle before cutting.

Serving 6 persons.

*Please click here to see my recipe for Meat Pasta Sauce

For nutritional facts of this recipe please visit http://www.recipezaar.com/321402. For vitamin content please click on "Print Recipe" on aforementioned site.

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Ground Beef Pasta Sauce

Simple and delicious pasta sauce which can be used as dipping sauce too.

Ingredients:

½ lb lean ground beef
2 tomatoes (diced)
1 onion (minced)
1 carrot (minced)
2 stalks celery (minced)
1 teaspoon garlic powder or minced garlic cloves
1½ tablespoon extra virgin olive oil or vegetable oil
½ tablespoon tomato paste
6 oz tomato sauce
1 teaspoon chili powder (berbere) or crushed hot pepper
½ teaspoon paprika
4 bay leaves
½ teaspoon basil
1 cup water or more
Black pepper and salt to taste

Preparation:

1st Step: In a medium pot, mix the meat, onion, garlic and in a lower heat sauté for 5 minutes;

2nd Step: To the cooking meat, add the celery, fresh tomatoes, tomato paste, tomato sauce, chili powder or crushed pepper, paprika, carrot; in a lower heat, stir well for 5 minutes;

3rd Step: Add to the sauce, water, bay leaves and basil; cook the sauce for 20 minutes or until simmers;

4th Step: Add black pepper and salt; mix well; remove from heat.

Serve it warm with pasta or rice. Keep it in fridge.

6 Servings.

For nutritional facts of this recipe please visit http://www.recipezaar.com/354096. For vitamin content please click on "Print Recipe" on aforementioned site.

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Chicken-Macaroni Salad

This is one of my favorite salad dishes that I like to serve at home or take it to family and friends.

Ingredients:

I½ lb chicken breast
3 tablespoon lemons juice
½ lb pasta - Macaroni product (penne, twists, rigatoni, ziti, etc.)
2 medium Tomatoes (seeded)
1 red and 1 orange/yellow sweet/Italian peppers (seeded)
2 green onions/scallions (trimmed)
1 teaspoon fresh parsley or ½ dry parsley
3 tablespoon olive oil or vegetable oil
½ teaspoon rosemary
¼ teaspoon garlic powder
¼ teaspoon hot red chili powder
¼ teaspoon fresh basil (diced)
2 teaspoon dry white wine or dry sherry (if desired)
1 teaspoon Dijon mustard
Salt and black pepper to taste

Preparation:

1st Step: Soak and wash chicken with lemon or lime;

2nd Step: Cut the chicken in cubes or as desired; marinate the chicken with 1 tablespoon of oil, hot chili powder, garlic, rosemary and 1 teaspoon of wine; Keep it in the fridge for 15 minutes;

3rd Step: Stir-fry the marinated chicken. Cook until the chicken is well done (15 minutes or less);

4th Step: Boil water in a large pot; add the macaroni (pasta); cook for 15 minutes (al dente). Mix with the chicken;

5th Step: Meanwhile, wash and pat dry tomatoes, peppers, and green onions cut in desired shapes;

6th Step: Combine the chicken, pasta and vegetables; Keep covered for the vegetable to soften; At room temperature, put it in the fridge;

7th Step: Prepare the dressing – lemon juice, 2 tablespoon oil, parsley, Italian seasoning, basil, garlic powder, Dijon mustard, salt and black pepper; Whisk it well until the mixture is smooth or blend it in a food processor if more dressing is needed;

8th Step: Pour the dressing over the chicken-macaroni salad. Mix it well and keep in fridge.
Serve it cold.

6 servings.

For nutritional facts of this recipe please visit http://www.recipezaar.com/357239. For vitamin content please click on "Print Recipe" on aforementioned site.

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Vegetable Lasagna

I like cooking vegetarian dish although I am not vegan or vegetarian. This is one of my favorite pasta casseroles.

Ingredients

12 lasagna noodles
3 cups vegetable pasta home-made sauce*
3 eggplants
4 red sweet peppers (seeded)
3 tomatoes (seeded)
1 cup water
¼ teaspoon oregano
2 cups soy milk or rice milk
2 tablespoon all purpose flour
3 tablespoon olive or vegetable oil
¼ cup tofu - crushed to tiny pieces (optional)
Salt and black pepper to taste

Preparation

1st Step: Wash the egg plants, peppers and tomatoes, slice as desired; place all in a broiling pan;

2nd Step: Mix one tablespoon oil with salt and black pepper to taste in a small bowl; Coat the sliced vegetables very well; Broil it for 7-10 minutes;

3rd Step: Meanwhile, prepare a white cream - mix water and flour; whisk it well; Add two tablespoon oil, salt and black pepper to taste; Gradually, add soy milk and cook it until it is creamy;

4th Step: Cook the lasagna noodles following direction from the package. Drain and rinse noodles; separating each, place them on paper towel or baking sheet;

5th Step: Warm the pasta sauce if it was prepared in advance; mix it with oregano;

6th Step: Heat the oven to 350 degree;

7th Step: In a non-stick baking pan, spread ½ cup of vegetable sauce and place four lasagna noodles;

8th Step: Over the noodles (a) spread the creamy white sauce (b) the pasta sauce (c) the broiled vegetables (d) tofu (e) pasta sauce. Repeat the placing order until the end which will be three times;

9th Step: Cover and cook it for 40-45 minutes. Turn the heat off; Remove the cover and keep the lasagna inside the oven for 5 minutes;

10th Step: Remove from oven; Keep it outside for another 5 minutes to settle before cutting.

Serves 6 persons.

*Please click here to see how to prepare vegetable pasta sauce.

** If you are not vegan, you may use milk instead of soy or rice milk. You may add cheese instead of tofu.

For nutritional facts of this recipe please visit http://www.recipezaar.com/301505. For vitamin content please click on "Print Recipe" on aforementioned site.

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