Tag Archives: quick recipe

Recipe of the Month: Feta-Alfredo Chicken Spring Pasta

IMG_5227Was that title long enough for you? I couldn’t figure out the best way to sum up the medley of flavours in this quick delicious recipe.

This is a quick meal and has everything you need to feel full and satisfied! The prep time takes about 20 minutes and cook time is 10 minutes. You can use an array of fresh or frozen vegetables and pre made Alfredo or Vodka sauce. I made this one with Alfredo because it’s what I had in my pantry.

Here’s what you need: 

  • Half chopped red bell peppers
  • Half stalk chopped green onions
  • A cup of chopped mushrooms
  • A cup of chopped broccoli
  • 1/2 cup of chopped purple cabbage
  • 1/2 cup feta cheese
  • 1/2 cup each of shredded mozzarella and cheddar cheese
  • 1 bottle Alfredo sauce
  • Chilli flakes
  • Salt to taste
  • 1 tsp. Paprika
  • 1 tbsp. olive oil
  • 3-4 cups pasta of choice

Here’s what you do:


Heat oil, add chopped veggies and sauté until soft. Stir in chicken and cook until tender. Add basil, parsley, salt and pepper and cook on medium heat.


Add Alfredo sauce and half cup water and let boil on medium heat until sauce thickens. Add shredded cheddar and mozerella cheese. Cover and let cook until cheese is completely melted.

FAdd feta cheese and let cook covered, mixing slowly. Remove from heat and let stand uncovered for 5-10 minutes.


Sprinkle with chilli flakes and serve with garlic bread and wine. 

And there you have it; a quick, easy and delicious recipe for those lazy days you can’t figure out what to eat. 

Recipe of the Week: Kanda Poha (Onion Poha)

image2Kanda poha is a popular Maharashtrian breakfast favorite. I’ve only had poha a few times, but D is Maharashtrian and loves having poha; it reminds him of his granny and family back home. So, once in a blue moon, I surprise him with it.

You’re probably wondering wth Poha is, right? Poha is the Marathi word for flattened white rice. The below photo is an example of Poha before it’s been cooked.

pohaI got this recipe from Veg Recipes of India and have tweaked it slightly for my own taste, but the main concept of the recipe remains the same.

Here’s what you need:

  • 2 cups poha
  • 1 and a 1/2 red onions, finely chopped
  • 1 tsp mustard seeds
  • 2/3 cup unsalted peanuts
  • 1 tsp mustard seeds
  • 8-10 curry leaves
  • 1 tsp turmeric powder
  • 1/2 tsp curry powder
  • 1/2 tsp red chilli powder
  • 1 green chilly, sliced in two
  • 1/2 tsp sugar
  • 2 tsp oil
  • 1 tsp salt
  • 1/2 a lemon
  • 1-2 tsp fresh coriander

Here’s what you do:

  • Rinse and then soak poha in lukewarm water until it softens. Ensure that the crunchiness of the poha is no longer there but you don’t soak it too long that it becomes mushy. I soaked mine for about 2-3 minutes at the most.
  • Sprinkle sugar, salt, red chilli powder, curry powder and turmeric powder over poha. Mix gently and set aside in a strainer to get rid of any excess water.
  • Heat wok (kardaii) and roast peanuts until they are slightly browned and crunchy.
  • Remove peanuts from heat and set aside.
  • Add oil and mustard seeds to wok and cook until the seeds start crackling.
  • Add onions and saute until translucent.
  • Add curry leaves and green chillies and saute for another couple of minutes.
  • Add peanuts to the mixture and saute 2-3 minutes.
  • Add poha and mix everything into it, gently folding the ingredients into the poha. You want to ensure you don’t mash the poha.
  • Cover and let cook for 2-3 minutes. Then remove cover and let cook for 1-2 minutes more but gently stir once.
  • Turn off heat, cover and let poha sit for 1-2 minutes.
  • Finally, squeeze fresh lemon juice over poha and sprinkle with coriander and serve.

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Recipe Of The Week: Another Spicy Chicken Recipe

There are so many things you can do with chicken. I especially love baking it. Here’s another trial and error recipe I came up with.

Ingredients:

  • 4 boneless chicken breasts
  • green onions
  • chilly flakes
  • olive oil
  • salt, pepper
  • mozzarella cheese (grated)
  • green peppers

Preparation:

Heat oven to 400 degrees. Lightly coat the bottom of an oven-safe tray or pan with olive oil. Because we are not going to season the chicken and leave it overnight to absorb all the flavors, add some mozzarella cheese, salt and pepper, chilli flakes to the bottom of the pan and throw in some chopped green onions.

Make sure your chicken breasts are washed and fat has been cut off. Slice the middle of the chicken breast so that it now has a pocket opening. Brush olive oil into the center of the chicken and add all the same seasoning you added to the bottom of the pan. Fold the flap back over and do the same on the top. Throw some chopped green onions and chopped green bell peppers and top with mozzarella cheese.

Place in the oven for about 25-30 minutes. Cook until cheese is melted and slightly browned. Serve with mashed potatoes and dinner rolls.

Recipe of the Week: Spicy Chicken Recipe

This is a recipe that I just happened to create with trial and error. It’s quick and easy and can be done any day of the week. It looks classy but tastes delightful.

Ingredients:

  • 4 boneless chicken breasts
  • green onion
  • chilly flakes
  • olive oil
  • salt, pepper
  • oregano or basil (which ever you prefer)
  • red and orange peppers

Preparation:

Heat oven to 400 degrees. Lightly coat the bottom of an oven-safe tray or pan with olive oil. Because we are not going to season the chicken and leave it overnight to absorb all the flavors, add some oregano, salt and pepper, chilli flakes to the bottom of the pan and throw in some chopped green onions. Depending on your preference, you may choose to add some white wine vinegar or dry red wine.

Make sure your chicken breasts have been cleaned and washed. Slice the middle of the chicken breast so that it now has a pocket opening. Brush olive oil into the center of the chicken and add all the same seasoning you added to the bottom of the pan. Fold the flap back over and do the same on the top. Throw some chopped green onions and chopped red and yellow bell peppers on top.

Place in the oven for about 25-30 minutes. You may wish to flip the chicken breasts once but make sure to scrape off the seasoning and onions from the bottom and coat the top again.

Turn off the oven after 25-30 minutes and let sit. Prepare whole-grain brown rice and enjoy with steamed veggies.

There you go! A simple, quick dinner.