pasta Archives - the little lioness

Tag: pasta

Gluten Free Pasta dishes via Orgran Pasta

I received the Orgran products as samples


So…. I got a couple of Gluten Free pastas to try from Orgran just in time for the wintery weather!

Gluten free goodies from orgran

Wanna see??

First up, is what I call “Chicken Pie Pasta”.

My dear Bruce makes a wonderful chicken, mushroom and leek pie, so I co-opted the ingredients for a hearty pasta.

chicken pie pasta

You need (for 4 serves):
Pack of Orgran Italian Style gluten free spaghetti
Olive oil
1 onion, diced
A leek, washed and sliced
Dessert spoon minced garlic
3 handfuls button mushrooms, quartered
5 pieces shortcut bacon, roughly diced (ensure yours is gluten free if you need it so – they usually are now, but just check!)
1 piece chicken breast – cubed
About the same of “Italian Herbs” or Thyme (both to taste, of course)
1 cup of chicken stock (not pictured)
Tablespoon sour cream
2 Tablespoons cream
Salt and pepper to taste

To do:

  1. Boil up the pasta in a separate saucepan as per packet instructions. Drain and set aside.
  2. Heat a sploosh of olive oil in a pan. We’re using classic and not extra virgin olive oil here because, I’m told, extra virgin olive oil burns too early in the heating process and should be reserved for splooshing on salads and dipping a delicious bread in. Add diced onion, sliced leek, garlic and saute til soft. Season with a little salt and pepper.
  3. Add the mushrooms and fry over medium heat, let them shrink up a little.
  4. Throw in the diced bacon, and cook
  5. Remove everything from pan, add a little extra oil if needed, and cook up the chicken. Stir through herbs.
  6. Add back in the leek/bacon/mushroom mix. Add in stock. Simmer on low-medium until there’s a lot less liquid.
  7. When reduced, stir through the creams.Ruturn to heat for about 5 minutes, then stir through cooked pasta and serve. Season with pepper and salt to taste, and there’s always the option of parmesan, but I think this is rich enough as is!

orgran pasta

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And then there was my own creation… Using mushroom and tomatoes as the base with chili for added kick to the buckwheat spirals

buckwheat

You need:
Olive oil
1 brown onion, diced
Tablespoon garlic
Tablespoon Gourmet Garden Italian Herbs or similar
300g button mushrooms, quartered
5 pieces shortcut bacon
2 tins diced tomatoes
2 tablespoons Fountain gluten free hot chili sauce for a bit of tickle
a bag of baby spinach
250g Orgran gluten free buckwheat spirals
Nimbin Natural Parmesan cheese, to serve :)

To do:

  1. Heat some oil in a pan on about 3/4 heat. Add onion and garlic, and saute til the onion softens.
  2. Chuck in the mushrooms and bacon and cook these through
  3. Put in the tomatoes, herbs and chili sauce. Simmer for as long as you like – at least 10 mins. Add in some water or chicken/vegetable stock if you wanna leave it going longer. It definitely won’t hurt!
  4. Cook up the pasta as per the instructions on the packet. Drain and plate up.
  5. Stir the baby spinach through the sauce mixture, allow the spinach to wilt a little
  6. Serve it with the pasta, and top with shaved parmesan.
  7. Enjoy with red wine.

mushroom heb bacon

tomato

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I have to say that Gluten Free Pasta is getting better and better with time, and while you still need to keep an eye on it, this Orgran pasta doesn’t go gluggy the second you over-cook it! Definitely one for the pantry!

Classic Australian Chicken, a very “Aussie” ad, and the current Red Rooster

Now, you can have Red Red Reddy Red Rooster in your head. Please inflict this image of 1980s Aussies eating chicken with pride on your family and friends.

Red  Rooster chicken

As a part of a Social Soup promotion, I received a $35 voucher to spend at Red Rooster.

chicken caesar roll, red rooster

We bought one of the new Chicken Caesar roll meals, and two roast chickens for later. The Caesar roll was nice, shame they didn’t have the fancy rolls available. The chips were the same as ever, fresh hot, salty and appreciated by the seagulls when we were full :p

seagulls at belmont

Though the size of the diet coke bottles for a “medium” meal at now only 390mL – I remember when small meals got 375mL cans… I wonder what they get now?

chicken caesar roll red rooster

With the roast chickens, we made

chicken caesar salad

A chicken caesar salad.

chicken and bacon pasta

creamy chicken and bacon pasta

creamy chicken and baconpasta

and used some of the chicken for kebabs with all the trimmings – cheese, tabouli, sour cream and salads.

I find the woolies chooks are a touch bigger, but the taste was similar, the chicken was very moist the first day, and good still after a day in the fridge. The Red Rooster chooks are “barn raised” and $12.95 each.

Now to finish the meal with another classic…

What’s your favourite classic ad?

Eggplant Fettuccine, Thyme Chicken and Ginger Beef Stir-Fry – Week 4 of @HelloFreshau

This week’s HelloFresh box has a lot of pleasers – Thyme, lemon, feta and, of course, garlic.

Sure to be a winner.

Lemon Thyme Chicken with Pumpkin and Feta Couscous

First up we have the Lemon Thyme Chicken with Pumpkin and Feta Couscous. Omg win!

Lemon Thyme Chicken with Pumpkin and Feta Couscous

Let’s just say Thyme is Bruce’s favourite not-so-secret ingredient, and lemon is mine. And just add in some salty Australian feta and fresh garlic!!! :)

Lemon Thyme Chicken with Pumpkin and Feta Couscous

Wish I could have marinated it for longer, but the box arrived at 6:25pm (the expected delivery windownis 12-6pm for Newcastle)… so straight to it! (Better than last week that wasn’t here til 6:45pm. I think we’re the last house before the delivery guy kits the highway back to Sydney for a sleep).

Ginger Beef Stir-Fry

Wednesday was a Ginger Beef Stir-fry (which I get let marinate for the afternoon!)

Ginger Beef Stir-Fry

I added a carrot cos we had some in the fridge, and substituted honey for the sugar. Used sesame oil in the pan (only thought of it after the marinade was done), and the usual tamari instead of soy because that’s what I own…. Yum!

Roasted Eggplant and Pinenut Pasta

Finally on Thursday night we had the vegetarian dish – Roasted Eggplant (Aubergine) and Pine Nut Pasta.

Roasted Eggplant and Pinenut Pasta

Again, my little heart couldn’t not fiddle a little – I added a few cloves of garlic to the roast tomato and eggplant, and juice from half a lemon to the final mix (they’d sent me an extra lemon, so why not?!)

Roasted Eggplant and Pinenut Pasta

Plus I got to use the teeny tiny frypan for the pine nuts!

*****

Unfortunately I didn’t order a box for next week, but I think it might be a chance to try some of the other recipes that are in the 5 day boxes that always look so good – like the lemon and caper baked fish!! mmmm

(and use my discount code if you do sign up to HelloFreshR3CDUQ for $35 off your first box!)

Mug Shots, hey?

I was sent a bunch of these instant (well five minute) noodle and pasta packets to have a try of and let you guys know about.

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My first reaction? PERFECT for my desk drawer. You know, when I get back to work. Or, stashed in the handbag so I can just add hot water from a magical hot water urn that I can access in the staff room when I’m visiting some primary school.

(A girl on the road needs sustenance!)

IMG_20140506_191108

There a range of flavours, and I completely prefer the pasta to the noodle ones, but they’re warm and nicely filling for their $1.51 price (shame some have palm oil…. I’ll keep an eye on that…)

What do you think? What’s your favourite “instant” lunch?

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