Truffle Scented Bruschetta Tagliatelle

Let's keep the theme going with these fresh summer tomatoes and throw in an easy egg noodle pasta dish.

You will need: (serves 2-3)
500g egg noodle tagliatelle
2 ripe tomatoes (chopped)
1 large Spanish onions (chopped)
4 garlic cloves (chopped)
salt and pepper
EVOO
White truffle oil

In a large pan, heat up some EVOO and add your garlic and onions.  While they cook, start boiling your water for your pasta (note: it is important to use a good quality egg noodle pasta for this recipe - due to the simplicity of the ingredients - you want a nice flavorful noodle).  When your water is boiling and you put your pasta in - add your tomatoes into the onion/garlic mixture.  Add some salt and pepper and let simmer.  When your pasta is ready - drain - and add into your pan.  Toss thoroughly.  When plating, add a drizzle of truffle oil before serving.

Great weeknight recipe!
Simple & Delish.

xo Chef Natty

Barcelona Style Bruschetta

 
Don't be fooled by the simplicity of this recipe.  It is probably the best bruschetta I have ever had.  So good in fact that i'm gunna add it to my wondrous 'must try' list (Is anyone actually taking me up on these 'must try' foodie favorites?).

My dad and step-mom picked up this recipe when honeymooning in Europe.  This particular gem is bruschetta they had at a restaurant in Barcelona, Spain and I think its absolutely fabulous.

You will need:

Fresh baguette (for making the crostini)
5-6 cloves of raw garlic
3-4 ripe tomatoes (sliced)
1/3 cup of fresh oregano (chopped)
good quality EVOO
Salt

To make the crostini - slice up your baguette and then place them in the oven to bake at 450 degrees for 3-4 minutes.  Switch your oven to broil and let the top slightly crisp and brown.  Once you get that golden brown color remove immediately.  Careful not to burn the bread - this tends to be an issue in my family.  My Mom can have 493735 different dishes cooking at the same time in the kitchen but for some reason - the easiest thing (the bread) always burns.  So make sure to keep an eye on it!

When you remove your bread and it's cooled down only enough so you can handle it without burning your fingers - take the raw garlic cloves and rub them coarsely over the crostini.  The crunchy texture of the bread should make it easy for the garlic to rub nicely into it to get a nice garlic flavor.  Next, lay your sliced tomatoes on a plate - season them with the oregano and a generous amount of salt, and then lay them over the garlic rubbed bread.  Drizzle some EVOO on each piece and voilaaaaa!

Because of the simplicity in the flavors for this recipe - it is very important to have good quality fresh ingredients.

Enjoy!

xo Chef Natty

Chicken & Vegetable Stirfry with Brown Rice

I know, I know, the bloggage has not been as consistent these days.  I will slap my own wrists for that and start posting alot more i PROMISE.  I've been cooking alot of repeats these days as per request by hubs who puts a pout on when he gets a craving for a fav like garlicky basil pesto pasta - and instead I make something different for pure bloggage purposes.  But that's neither here nor there - the point is I will amp up bloggage for my foodie lovers.  Starting with............. (drumroll please)......................

Chicken & Vegetable Stirfry with Brown Rice

You will need (serves 2)
1 cup brown rice
1 tbsp butter
1 cup chicken or vegetable stock
1 cup water
1 green pepper (chopped)
1 red pepper (chopped)
1/2 large yellow onion or 1 small yellow onion (chopped)
2 cloved garlic (chopped)
2 boneless skinless chicken breasts
salt
pepper
1 tsp soy sauce
EVOO

Start by making a simple marinade for your chicken.  Add a couple tbsps of EVOO into a bowl, your soy sauce and some pepper.  Let your chicken marinade for at least 30 minutes.

In the meantime - bring your water and stock to a boil and then add in your butter and rice and stir.  Add a pinch of salt and then cover the rice with a tight fitted lid over the pot.  Turn the heat down to low and let the rice cook for at least 50 minutes (lift the lid only twice for a light stir). 

While the rice is cooking, in a seperate pan, cook your peppers, onions and garlic with some EVOO, salt and pepper.  In another small pan, cook your chicken breasts at medium heat until they are white and juicy all the way through (about 8 minutes - exact time will depend on the size of the chicken breasts).

After 50 minutes, test the rice, if it is not fully cooked yet, add another 1/3 cup of water, stir, and let simmer for another 10 minutes.

Add your rice into your vegetable mixture and stir.  Slice your chicken breasts into strips and place on top of the rice when plating. 

Serve & Enjoy :)

xo Chef Natty

Easy Peasy Healthy Yummy Fajitas!

Weeknight cooking can be a tricky thing for some people.  Obviously breaking out a recipe like Mighty Mans Meal or my step-by-step Lasagna isn't something that can be done on a whim on any ol' Tuesday night.  This is where my easy peasy fajitas really shine.  They take no time at all to make - they are delish - and for this simple weeknight treat, I even take a few shortcuts (i.e. a pre-made marinade will suffice for this one - no need to spend an hour with 32 different spices to make your own). 

You will need: (makes about 7 fajitas)

2 large boneless, skinless chicken breasts (sliced into fajita style strips)
3 bell peppers (i like to use one yellow, red and green) - chopped into strips
2 red onions (sliced into long strands)
3 tbsp low sodium teriyaki sauce (use a lighter rather than a thicker brand)
1-2 tbsp Kraft Chicken & Rib sauce (very gourmet)
whole wheat flour tortillas
EVOO
Salt and Pepper

Garnish Options:
Sour Cream
Salsa
Avocado
Corn

In a mixing bowl, mix together your chicken strips with some salt, pepper and your chicken & rib sauce (try and let this mixture sit for about 30 minutes in the fridge).  In a large pan, add your onions and peppers to some EVOO heated on medium high.  Add your teryaki sauce and cook your vegetables until soft.  Add a pinch of salt and pepper.

In a separate pan, heat a drop of EVOO and add in your marinated chicken.  Cook through, stirring only a couple times.

Hey... guess what? You're basically done.  Set up a little garnish station on your table, plate your chicken in a plate... your veggie mix in another plate...heat up your stack of tortillas in the microwave for about 20 seconds and voila!

Super simple fajitas are only minutes away people. Don't you wanna be like hubs? Doesn't he look like he's enjoying that lil fajit? I think yes.

xo

Chef Natty

Rigatoni a la Norma

For the eggplant lovers out there this is a fabulous recipe to integrate this tasty veggie into a great pasta dish.

You will need: (serves 4)
450g spelt rigatoni
2 -3 cups fresh ricotta cheese (salted)
1 large eggplant
1 large yellow onion (chopped)
tomato sauce (refer to previous blogs for a simple tomato sauce recipe)
salt
EVOO

Start by getting your tomato sauce cooking with appropriate ingredients in a saucepan and leave on a simmer. 

Slice up your eggplant into 3/4 inch slices and layer them in a strainer generously salting each layer.  Place the strainer over a plate and let the eggplant sit for 30 minutes (this process helps release some of the bitterness that eggplant naturally carries).  After 30 minutes, rinse your eggplant quickly and set aside.  Next, line a large baking sheet with paper towel and in a LARGE deep bottom pan, heat up a layer (about 1/2 inch) of EVOO at medium high heat.  Place your eggplant slices in the hot oil in batches, flipping once, until both sides have a light brown color (you will need to add more EVOO as you go).  Place them on the baking sheet with the paper towel to drain some of the extra oil.   Once all your eggplant are cooked, use the same pan to cook up your onions until soft.  At the same time, cook your spelt pasta in a separate pot (remember to salt the water).  Once your onions are cooked, add in your tomato sauce into this pan.  Let it simmer.  Cut your eggplant into 1 inch pieces and once your pasta is done add this, and the eggplant into the pan with your onions.  Give the mixture a good stir and add about 1/2 of your ricotta cheese.  Stir again and then plate into portions, topping each one with another spoonful of your salted ricotta cheese.

Top with some Parmesan cheese if you like!

happy cooking my little foodie loves

xo

Chef Natty

Simple Seared Scallops

For an easy weeknight meal that doesn't require alot of prep work, cooking time, or... really anything - try this simple scallop recipe and pair it with almost anything.  Keep it healthy with a side salad, throw in a little brown rice or keep it fresh and summery with a potato salad or grilled veggies.

You will need: (serves 2)
8 sea scallops (large)
1-2 tbsp butter
lemon juice
EVOO
salt and pepper

Make sure your scallops are dry before you begin otherwise your seasoning will not stick and the scallops will end up poaching rather than searing on the pan.  You can just pat them with a paper towel.  Sprinkle your scallops on both sides with a generous amount of salt and pepper and set aside.  In a medium pan, melt 1 tbsp butter into some EVOO on medium/high heat and then (working in batches if you have to - do not overcrowd the scallops), sear your scallops for only a few minutes on each side (the pan should be very hot!) - resist your urge to move the scallops once they have begun searing!  You want that nice brown crust to form and this will not happen if you are constantly moving them around.  After about 2 minutes you can take a look and if your brown crust has formed you can flip them.  They should still be soft to the touch when ready - if they feel firm you have overcooked them.  Right before you remove them from the pan give them a small drizzle of lemon juice.

Serve Scallops Right Away
........& Enjoy!

Happy Cooking

xo Chef Natty