Quick and Easy Pasta

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I had great plans for getting on here over the past few weeks with recipes to share, honest I did.  However, as life sometimes goes, nothing really panned out how it should.  The recipes either went slightly wrong or the end effect was not quite as delicious as the picture had you believe.

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Enjoying the garden in lieu of jobs I should be doing!

Aside from that life took over again as we celebrated our youngest’s birthday, celebrated our youngest great nephew’s birthday, caught up with family and remembered my mum on the first anniversary of her death.  It has been a whirlwind of activities and emotions which has seen me tend to coast through each day rather than set a plan. Trying out new recipes wasn’t really high on the priority list though with an upcoming Infant Massage Course in Nov I was happy for the distract ….. and the tasting opportunities 🙂

So I thought that I would at least share something with you … a very quick and easy pasta salad dish which himself stole and copied from some restaurant many years ago.  It has transformed over the years as our eating habits have changed which is just the kind of recipes I love.  Now instead of regular pasta and feta we have plonked in GF pasta and tofu along with whatever mixture of veg, olives and tomatoes take our fancy.  It really is an easy one to do and great if you have to prepare a meal ahead of time as you can have it cold or warm and as everything is pretty much optional you can be creative and make it just how you and yours like.

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Ready to serve

Stolen Pasta Delight

  • Packet of Fusilli – GF or regular
  • Red onion
  • Capiscum
  • Tofu (can replace with feta and add in last)
  • Fresh tomatoes  (chopped into large cubes)
  • Olives
  • Olive oil (for cooking in and drizzling on afterwards if you wish)
  • Zucchini (chopped)
  • Mushrooms
  • Anything else you want to pop in 🙂
  • Fresh basil leaves
  • Dried Italian Herb Mix

-Boil the pasta until it is el dente, strain and leave to cool

-Fry up the onion, mushrooms, capsicum and zucchini until they are close to being s

-Add in the  fresh tomatoes and tofu with a little bit of Dried Italian Herb mix and continue to fry off until you can see the tomato is cooked.

-Remove from the heat and blend gently with the pasta and other ingredients (olives, sun dried tomatoes, feta etc).

-Sprinkle with fresh chopped basil leaves and drizzle a bit more oil on if you wish.

-Enjoy

Hope this find you happy, healthy and enjoying each day as it comes.

Arohanui

Y

www.becominghealthy.co.nz

Simple Summer Salad

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I’m sitting here in my lounge, kids happily playing in the shade, and I’m feeling less than enthused about having to do anything more than sit! The weather here has been amazing and the kinds of temperatures where I just want to relax and do nothing least of all cook tea!  It is times like this when I want to eat something quick, simple and ….. well cold!

I had planned to be sharing another recipe here however as it isn’t quite right – I’ve almost got the recipe tasting good enough to share but at the moment we are a bit too chocolate cup-caked out to keep perfecting it in time for this post 🙂 – I thought I would share one of my quick and easy Summer Salads with you.  Himself actually created the original of Summer Salad after tasting something at a restaurant and then me being me …. I have swiped his recipe and adapted it to my liking 🙂

quinoa rice pasta

Not the cheapest GF pasta but the best I’ve tried by far!

This can be adapted however you like really by adding or deleting whatever takes your fancy. The sky is the limit!! The recipe below is what I do which is a gluten free, diary free version. I’m also currently leaving out the sun-dried tomatoes (see last week’s post for details) and it is still yum.  This feeds a family of 4 with extras.

Simple Summer Salad

Ingredients:

  • Ceres Quinoa Rice pasta (See image above)
  • Onion and garlic if you wish
  • Mushrooms
  • Sun-dried tomatoes
  • Courgettes
  • Shrimp
  • Goats Feta
  • Olives

– Slice up and fry the onion, mushrooms, courgettes and shrimp until they are how you like them – lightly fried or fried until soft- and allow to cool.

-Boil the pasta and either leave to cool or rinse under cold water to cool.

-Slice up the sun-dried tomatoes along with dicing the Goat’s Feta and add to the cold pasta with the olives

-Once the fried vegetables and shrimp are cool enough that it won’t melt the feta to pieces add everything together. Then pop into the fridge until ready to serve.

-When you are ready to serve lightly drizzle some of the oil from the sun-dried tomatoes or olive oil onto the salad and mix around to ‘freshen’ it up.

-Enjoy 🙂

Hope this finds you enjoying a relaxing evening with simple yet wholesome fare or at least planning to.

Arohanui

Y

www.becominghealthy.co.nz