Pasta with eggplant and zucchini

 1/2 kg small cut pasta
 2 tbls olive oil
 1 clove of garlic
 1 small eggplant, cubed
 1 fresh green onion
 2 zucchini, cubed
 3 tbls vinegar
 200 grams spinach
 60 grams feta cheese
 1/2 bunch fresh coriander, chopped
 Black pepper and salt to taste

1. Heat the oil, add onions and garlic and sauté for a minute, add eggplant, zucchini, vinegar, salt and pepper and cook for 15 to 20 minutes.
2. In a separate pan boil spinach, drain and add to the mixed vegetables.
3. Now mix pasta, sprinkle coriander, and serve.

Chinese Chicken Salad

It’s so easy to put together, the dressing is delicious, and all in all, it’s pretty healthy.
Again, it’s something that requires barely any cooking time; all you need to do is cook the chicken.

 2 cups shredded iceberg lettuce (You can use whatever you like)
 1 cup finely sliced purple cabbage
 1 cup cooked and shredded chicken
 ½ cup grated carrots
 1 tbs sesame seeds (optional)

For the dressing
 ¼ cup white vinegar
 1 tbs sesame oil
 1 tsp soy sauce
 1 tbs brown sugar
 1 tsp oyster sauce
 1 tsp ginger-garlic paste
 Salt and pepper, to taste

1. In a large platter, layer the lettuce, then cabbage, carrots, and finally the chicken. Sprinkle sesame seeds on top.
2. In a small bowl, whisk together the dressing ingredients.
3. Drizzle the dressing over the salad before serving. Add salt. Lightly toss together and serve.

Serves 8 to 10.

Alternative Note: You can add and/or substitute other vegetables as well, like thinly sliced bell peppers or green cabbage. To add a bit of crunch, sprinkle crushed peanuts or cashews over the salad just before serving.

Macaroni Pasta Salad

It takes very little time to put together and easily feeds a crowd. It is best served cold, so you can prepare it ahead of time and store in the refrigerator until you’re ready to serve.

 1¾ cups elbow macaroni, cooked and drained
 1 large green bell pepper, finely chopped
 1 onion, finely chopped
 1 tomato, finely chopped
 1 (400g) can sweetcorn, drained
 ½ cup sliced black olives
 1 cup cooked and shredded chicken

For the dressing
 ½ cup mayonnaise
 ½ cup yogurt
 1 tbs lemon juice
 1 tsp cumin
 1 tsp paprika
 1 tsp dried oregano
 1½ tsp garlic powder
 Salt to taste

1. In a large mixing bowl, add the cooked macaroni, bell pepper, onion, tomato, sweetcorn, olives, and chicken. Mix well.
2. In a separate bowl, mix together the dressing ingredients.
3. Add the dressing to the pasta salad and mix well.
4. Refrigerate until ready to serve.

Serves 6 to 8.

Pasta with tomato and basil/coriander

 3/4 kg pasta
 1/2 kg tomatoes
 2 1/2 tablespoons olive oil
 2 tablespoons minced white onion
 10 basil leaves, or bunch of coriander
 2 tsp crushed garlic
 4 tablespoons grated Parmigiano cheese
 Salt and pepper to taste

1. Boil the pasta and set aside after draining the water.
2. Dip tomatoes into boiling water for about 10 seconds and place in a bowl of ice water for a minute. Remove from ice water, and dry.
3. Peel and slice the tomatoes.
4. In a pan, brown onions in olive oil, add tomatoes, season with salt and pepper and cook for 10 minutes.
5. Fold the boiled pasta into the sauce, add coriander/basil and sprinkle cheese over it. Enjoy.


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