Recipes From Down Under

Whats for dinner?

Light and Fresh October 12, 2010

As I read through this recipe and read over the ingredients for the vinaigrette I sure screwed my face up at Anchovy Paste. I thought what the hell! That is going to taste horrible and give the pasta a fishy flavour. But, I figured I would give it a go anyways and see what it was like. I promise you that you can not taste a thing! If anything I think it just gives the vinaigrette a salty flavour. But, if you really can’t get past the whole Anchovy thing then just leave it out. The dish will taste just as amazing.

 

 

Antipasto Pasta Salad with Red Wine Vinaigrette:

Ingredients:

For the Vinaigrette:

  • 1 1/2 tablespoons capers
  • 2 teaspoons anchovy paste
  • 4 garlic cloves, crushed
  • 1/4 cup red wine vinegar
  • 1 teaspoon ground oregano
  • 6 tablespoons extra virgin olive oil

For the Salad:

  • 8oz tri-colour rotini pasta noodles
  • 1 cucumber, sliced in quarters
  • 1 pint cherry tomatoes, halved
  • 1 cup smoked mozzarella, diced
  • 1 cup Italian salami, diced
  • 1 cup red onion, thinly sliced
  • 3/4 cup kalmata olives, pitted and chopped
  • 1/2 cup pepperoncini, chopped
  • 1/2 cup roasted red bell peppers, sliced
  • 1/2 cup marinated artichoke hearts, quartered
  • 2 tablespoons capers

Directions:

Cook pasta according to directions on back of box. Drain and set aside.

Puree capers, anchovy paste, garlic, vinegar and oregano. Slowly drizzle in oil and blend until emulsified. So I used 4 tablespoons of regular olive oil and 2 tablespoons of my favourite Basil Olive Oil from O&CO.

Mix together the cooked pasta, cucumbers, tomatoes, mozzarella, salami, onion, olives, pepperoncini, roasted bell peppers, artichoke hearts and capers in a large bowl. Toss with the vinaigrette to coat.

Best to refrigerate overnight to allow the flavours to intensify.

 

Adapted from Noble Pig.

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June 27, 2010

Filed under: Chicken,Main Dish,Pasta — Aussies Kitchen @ 5:49 PM
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Chicken & Broccoli with Whole Wheat Pasta:

Ingredients:

  • 4 chicken breasts cut into bite-size pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 large onion, chopped
  • 3 garlic cloves, crushed
  • 3/4 cup chicken broth
  • 2 teaspoons ground paprika
  • 1 1/2 cups broccoli florets
  • 8 ounces whole wheat linguine
  • 1 cup sour cream

Directions:

Season the chicken breasts with salt and pepper.

Add chicken to a skillet over medium heat with olive oil or cooking spray. Cook for 7-8 minutes until the pieces begin to brown. Then set aside on a plate.

Add the garlic, onion and 3 tablespoons of the broth to the skillet and stir for 5 minutes. Stir in paprika and cook for one more minute and then stir in the remaining broth, broccoli and chicken. Bring the mixture to a boil and reduce the heat to simmer for 20 minutes. While simmering make the linguine.

Stir the sour cream into the chicken. Cook for 1-2 minutes more and then serve on top of the linguine.

Adapted from recipezaar.

 

Super Easy Pasta Dish that is Delish! May 17, 2010

Filed under: Main Dish,Pasta — Aussies Kitchen @ 7:23 PM
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If you love the flavours of garlic and lemon, then this is the dish for you. Just make sure you have some gum handy after eating it! This pasta is a very nice light dinner on a hot summer afternoon. It also is great for lunch the next day. The longer you keep it in the fridge after making it, the more the garlic flavour will infuse into the pasta noodles. You can also add various other herbs such as basil, flat leaf parsley, rosemary or sage. Also try putting crumbled feta, brie or cheddar Monterey Jack cheeses on top.

Tomato, Artichoke and Olive Penne:

Ingredients:

  • 14 oz penne pasta
  • 1 lb ripe roma tomatoes, diced
  • 4 scallions, finely chopped
  • 2 jars of artichoke hearts, drained and quartered
  • 1/3 cup kalamata olives, sliced in half
  • 4 tablespoons of shredded parmesan cheese

Tomato Oregano Dressing:

  • 3 tablespoons extra-virgin olive oil (or oil from jar of artichokes)
  • Grated zest and juice from 2 small lemons
  • 2 tablespoons of tomato paste
  • 4 cloves of garlic, crushed
  • 6 tablespoons fresh oregano, chopped
  • 1 teaspoon pesto paste
  • Fresh ground pepper

Directions:

Cook pasta according to package.

Mix together tomatoes, scallions, artichoke hearts, and olives in a large bowl. In a separate bowl, mix oil, lemon zest, juice, tomato paste, garlic, oregano, pesto paste and pepper to taste.

Drain pasta and add to the large bowl. Drizzle the dressing on top and toss well. Garnish with Parmesan and serve immediately.

Adapted from Fast Healthy Food