I have the following ingredients. any ideas of what to make of them?!
I have the following ingredients. any ideas of what to make of them?
2 large chicken breasts. 1 lemon. 1 lime. a bulb of garlic. a big bunch of fresh basil.lots of tomatoes.dried oregano.pasta. spuds. carrots and parsnips.
i need something simple to make and tasty at the same time.
any ideas?
Answers: Roast the chicken with lemon and oregano (and some olive oil). Cut up carrots, potatoes, parsnips and toss them with olive oil and some coarse salt, then put them into a hot oven, onto a hot baking tray and roast for 40-60 minutes. Serve! Save the pasta for another meal. try this site www.timesonline.co.uk/foodandd... Gordon ramsey has a sticky lemon chicken vid on there and it looks great Easy & simple:
Cook the pasta according to the directions and drain.. Cube, season and cook the chicken in a large pan til browned only on outside. Add the garlic and a little lemon and cook for an additional minute (until you can smell the garlic). Add wine if you have it, otherwise a little broth or push come to shove, some butter and a little seasoned water. add tomatoes, carrots, basil and oregano. Simmer. When all is cooked, add the pasta and allow to simmer down. Add any additional salt & pepper if necessary.
Save the parsnips and spuds for breakfast. Make home fries and team with freshly scrambled eggs.
Use the lime for a mojito :) Brown the chicken , fry the garlic etc and then addsome herbs pour some water and white wine and cook for about 15-20 mins add the tomatoes if you have some creme fraiche you can stir that in, cook the veg or pasta separatly! Pasta.
Chicken breasts: add to pasta.
Lemon: To marinade chicken to give taste.
Lime: Same as Lemon
Garlic: To give the pasta taste?
Fresh Basil: Decoration around dish
Tomatoes: For sauce (crush them ;p)
Spuds: I dun noe
Carrots: (side dish)
Parsnips: I dun noe
Hope this helped, at least a bit! Cut up the tomatoes and garlic and sautee. Add broth or water to about 1/2 way up the pan and cook the chicken breasts in the liquid/cover it. After turning the pieces and making sure they're done, add some of the fresh basil and whatever other spices you like and serve it over pasta or mashed potatoes. Place chicken breast in a bowl. Squeeze lemon juice on them and let them marinate for 1/2 hour. In the meantime chop basil and garlic. Get a frying pan and put some olive oil, chopped basil, and chopped garlic in and cook until garlic is clearer. Boil pasta and steam carrots and parsnips. Place chicken in pan with garlic and basil, add dried oregano and cook until chicken is done. Remove chicken. Chop tomatoes and add to pan. Toss cooked pasta in frying pan with garlic, tomatoes, etc. Put pasta on a plate, put chicken on top of pasta. Serve with parsnips and carrots on the side. Voila! Cube the chicken. Marinate in lime and lemon. While marinating preheat oven to 350, and blend remaining ingredients into a fine paste. Bake the chicken for 1/2 hour, put paste on chicken and return to oven, increasing temp to 450. Wait ten minutes, remove, throw it all away and call Pizza Hut. roast the carrots,parsnips and potatoe wedges in oil with a little lemon juice,basil and olive oil if you have it..marinade the chicken in the lime juice with garlic and the oregano,grill till moist and tender,serve on the veg..lovely ************Creamy Chicken Pasta:
INGREDIENTS
8 ounces wide egg noodles
1/2 cup frozen green peas
3 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk
1/4 cup mozzarella cheese
DIRECTIONS
In a medium pot cook egg noodles in boiling salted water. When pasta is 3 minutes away from being cooked, add in frozen peas or broccoli. Cook until vegetables and noodles are tender. Drain well.
Meanwhile, boil the chicken in a medium saucepan until cooked completely. Drain chicken and cut into bit size pieces.
In a large saucepan mix cream of mushroom soup and milk until warm and lumps are dissolved.
To the large saucepan add the cooked and chopped chicken, noodles and vegetables. Blend ingredients with the milk and soup mixture. Stir in grated mozzarella cheese until melted.
Serve warm.
BAKED TOMATO SLICES
1/4 c. melted butter
1/4 c. chopped green pepper
1 1/2 c. fresh bread crumbs
2 tbsp. chopped parsley
1 tsp. salt
Dash of pepper
3 tbsp. sugar
6 lg. firm tomatoes, sliced
Saute onions in the butter until tender. Stir in bread crumbs and parsley. Take off heat. Stir in salt and pepper.
Put a layer of tomato slices in bottom of greased 1 1/2 quart casserole. Sprinkle with sugar and 1/3 of crumb mixture. Do that 2 more times. Cover dish with foil. Bake at 350 degrees for 25-30 minutes until bubbly. Serves 6.
*******ROASTED POTATOES
potatoes of choice peeled and cut in quarters
1 tbsp. light vegetable oil
6 lg. garlic cloves, peeled and lightly crushed
1 cup chopped or sliced onions
Salt and fresh ground pepper to taste
Place potatoes in salted water to cover and bring to boil for 2 minutes. Drain thoroughly and cool. Preheat oven to 400 degrees.
Spread film of oil over the bottom of a heavy baking pan in which potatoes fit into a single layer. Add crushed garlic cloves and onions.
Roast in preheated oven for about 45 minutes or until potatoes are golden brown and tender. Remove garlic cloves if they begin to turn dark brown. Shake pan or turn potatoes several times during roasting. Add a little more fat or oil if pan seems dry.
Sprinkle potatoes with salt and pepper and stir to distribute seasonings evenly. Serves 4. Italian chicken cacciatora. Brown chicken on all sides in oil over high heat, then set them aside. Pour off excess oil. Chop the carrot and saute for about 3 minutes over medium to medium-high heat. If you have an onion, dice that and cook with the carrot. Then turn heat to medium and saute 3 cloves of garlic (crushed and diced) for about 1 minute more. Dice some tomatoes and add to the pot. Return chicken to pot. Add some water or canned broth, not to cover, but just to come 1/3 of way up the chicken. Bring to a boil over high heat. Then immediately turn heat to very low, cover, and simmer for 40 minutes. During final 5 minutes, add the basil and 1/4 tsp oregano. But go easy on the amount of basil. During the simmering, if the pot goes too dry, then add a bit more water or broth. After 40 minutes cooking, remove the chicken and set aside. If sauce is too thin, then reduce it by boiling till nicely thickened. Remove the pot from the burner. Squeeze lemon, strain out the seeds and stir lemon juice into the sauce. Pour sauce over the chicken and serve.
If you have an egg or 2, you can optionally turn the dish into a classic Italian-style fricassee by beating one or 2 egg yolks, then beating the yolks with the lemon juice, then stirring the egg/lemon mixture into the sauce. The yolk/lemon mixture should be stirred into the sauce just before serving, while the sauce is still hot, but the pot has been taken off the burner.
I would cook the potatoes separately as a side dish, rather than putting them in the stew. But that's just my taste STEP 1
-slice the chicken into strips along the shorter length of the breast so that you get more strips, wash it with the lime's juice, and then season with some salt and pepper, set aside...
-Slice a few tomatoes in half (side to side, not top to bottom), take out all the seeds, and cut into cubes, a little smaller than the chicken, set aside...
-take 2 medium sized cloves of garlic, and FINELY chop it up, set aside...
-take a few leaves of basil- maybe 3-4 depending on how big the chicken is, roll the leaves up, and chop it up, set aside...
-Peel a few potatoes depending on how much chicken you have and cube them, approx half inch cubes, set aside...
-take a carrot and make thin slices DIAGONALLY along the entire thing, one carrot should be enough
-you dont have to use the parsnips, but if you really want to, then I suggest peeling and cutting it into thin strips, maybe about the same length as each chicken strip.
STEP 2
* Put the Pasta to cook in a pot of water, dont forget to add the salt to it, while that is boiling...
* put the potatoes to boil as well, not forgetting the salt in those either, it shouldnt take long, because its already cubed, dont over boil them, beca then...
* Saute the Chicken in a pan (you didnt say if you had veggie or olive oil, but if you do, then add a drop to the pan to keep everything from sticking, if you dont have oil, then keep adding small amounts of water that can help everything from sticking, and at the same time, form a sauce at the bottom) with the cloves of really finely chopped garlic, and basil. When it has browned or is to a color that you like...
* Add the carrots, then the parsnips if you wanted to add those...after the color has brightened a little on the carrots, about 5 minutes or less
* then add the tomatoes which should cook for less that 5 minutes, maybe like 3-4
* then add the preboiled potatoes, and add a pinch of salt and pepper to the entire thing and give a final toss
* strain the pasta when its done, and WALA!! serve the chicken and veggies over pasta!!!
OR...
Do everthing as explained in step 1, then saute only the chicken as explained in step 2, except do it in a large pot, then add 2-3 cups of water to that same pot and add everything else, then you've got a soup! add salt to taste, and if the soup is too dense add more water and salt, and if its too thin, add more ingredients, or boil a little more to evaporate the liquid, but be careful not to over boil the tomatoes and potatoes!!
happy eating!! Brown the chicken in a large pan with carrots and garlic (and some onion if you have it. Add about 1/2 cup wine or chicken stock to loosen brown bits and the juice and zest from one lemon. You can then add a little cornstarch mixed with water or more stock to thicken it. Let simmer until chicken is cooked thoroughly and sauce has thickened. Put in the chopped basil just a few minutes before done. Season with salt/pepper to taste. Serve over pasta. Take the chicken breats and Marinate them with lemon juice and lime, sprinkle with some oriigano. Slice the tomatoes and serve them with some basil leaves as a starter. With some fresh bread if you have that. Boil the potatoes to make a mased potato to go with the chiken.Add some butter and milk to make it a smooth creamy paste. Alternatively, Roast the potatoe carrot and parsnip in the oven covered with a wipe of oil . do the same for the tomatoes if you like. The chicken can be cooked in the oven at the same time or pan fried or grilled seperately.
If you want to serve pasta as well, cook that for about 7 minutes ( or follow the recipe instructions) drain the water from the pan leaving a small quantity of water in the pan and add the juices from the cooked chiken to the pasta and cover the pan with a lid whilst you prepare the other dishes too be servered.
I know this all sounds complicateted but it is not really. Just decided for your self how you would like the meal to turn out. Think about how long each ingredient will take to prepare and then cook. and then put it together. You can turn the heat up or down to get it all together at the same time.
Don't panic. Waft your hand over the cooking food and smell the aromas. Take a smell of any other ingredients that you might have and add some if you think that they would compliment the dish.
If you use the garlic, slice the clove in half length wise, and remove the centre part, the stem or green part in the middle of the clove. This is the bit that makes your breath smell of garlic the next day. I don't mind it but some people do not like it.
Enjoy your meal x