Artichoke tomatoes pasta

I was talking with Zohreh, one of my co-workers today about quick and easy meals … and today  because I worked until 5.00 pm and had to do some shopping ( for Christmas presents 🙂 ) it was one of that days when I had to improvise and  fix a meal in 30 minutes until someone very hungry will come home 🙂 …

This is one of the easygoing and quick recipe I can imagine and can be done in so many versions : with mushrooms ( canned or pickled ) or with green stuffed olives or capers …

It took me even 30 minutes to have it done and it was so delicious !!!  🙂

Ingredients

  • 300 gr bad of whole wheat penne rigate
  • 4 garlic cloves
  • 1 can ( 820 gr ) crushed tomatoes
  • 3- 4 tbsp olive oil
  • 2 x 120 gr artichoke hearts ( marinated)
  • 2 tbsp mild salsa
  • 2 tbsp barbecue sauce
  • Parmesan cheese for garnish

Meanwhile you are cooking the pasta according with the package you can have the sauce done. Follow the next pictures for more details :

Bon Appetite !!!

PS

He loved the meal … 🙂

Chicken meatballs with chikpeas salsa …

What I love about meatballs is that I can be so creative when doing them …there are so many choices … just by changing the spices you have such a different meal…

Today I tried for the first time garam masala. I really don’t now if it’s the best choice I have made, to use it in meatballs. I loved them, my daughter too and now I am waiting for my husband to come and try them …

Ingredients for today’s meatballs :

  • 1 pound lean ground chicken,
  • 2 eggs
  • 3 slices bread
  • 2 tbsp bread crumbs
  • 2 tbsp roasted sesame seeds
  • 1/2 tsp garam masala
  • salt, black pepper

Ingredients for the chickpeas salsa:

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 cans chickpeas ( 2 x 420 ml )
  • 1 can crunch tomatoes ( 820 ml )
  • 3 tbsp tomato pasta
  • salt and black pepper

The steps look like in the next pictures…

 

Bon Appetite !!!

 

Teriyaki Chicken ( 1 ) with rainbow carrots and mixed peppers

Last week I had such a wonderful dinner with two of my friends. Every time I said “this time I have to try something new and still I came back to my  “Teriyaki chicken” ( again ?!? 🙂 ) when a thought crossed my mind: if you like it so much why can’t I try to make it at home ?!? Said and done …

I tried  two versions. Both delicious and full of flavor.  Like always 🙂 ,  I haven’t followed completely the original recipe because I thought it would be better  to cut the sugar and salt. Why ? Well first it’s not as healthy and secondly because why not to try to have the same flavor with less ” unhealthy” things …

This is the version when I cut in small bite size the chicken breast … the other version will follow …

Ingredients ( 6 servings )

  • 3 chicken breast ( boneless, skinless )
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 bunch green onions
  • 4 celery sticks
  • teryiaki sauce
  • soy sauce
  • barbecue sauce
  • canola oil
  • 1 lemon
  • 1/4 tsp chili flakes ( optional )
  • sesame seeds ( optional )

Let’s do it

First cut the chicken breast in small, bite size pieces and place either in a plastic bag and add : lemon juice, 3 tbsp canola oil and 3 tbsp teriyaki sauce and a pinch of salt and black pepper.

Seal the bag and refrigerate over night or at least for 2 hours before cooking. I refrigerate mine over night.

Heat a large skillet over the medium heat and place the meat with the marinade in and cook on both sides until nice brown for about 10 minutes. Add some more teryiaki sauce and 1 tbsp of barbecue sauce. Set aside.

Wash and cut all vegetables in thin stripes.

Heat 3 tbsp of canola oil in a large skillet and add the carrots. Add 50 ml of water or chicken stock and cook them for about 3-5 minute. Add the celery and cook them together for about 2 minutes. Now you can add the peppers and 1 tbsp of each soy sauce and canola oil.

Add the meat to the vegetables medley and cook for 2-3 minutes so the flavor  are well combined and serve it with jasmine rice or just like that. Sprinkle with roasted sesame seed if desired.

Bon Appetite !!!

Halloween muffins ( Pumpkin muffins )

I am not very good when it comes of decorations: cakes , muffins, but I believe you can improve only if you keep trying 😉 This was my very humble try to make some Halloween Muffins 🙂  The muffins turned delicious and funny , I could say.

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Ingredients for the muffins 

  • 1 cup pumpkin puree( home made or canned )
  • 1/2 cup grapes oil
  • 1 cup brown sugar
  • 1 cup yogurt
  • 2 eggs
  • 1.5 cups flour
  • 1.5 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Ingredients fort he frosting

  • 1 pkg ( 8 oz ) cream cheese, at room temperature
  • 2 tbsp of unsalted butter, at room temperature
  • 1 tsp vanilla extract or vanilla sugar
  • 2 cups of icing sugar

Let’s get started

Preheat the oven to 350F. Line a 12 piece  muffin tin with liners.

In a large bowl whisk together  the  5 ingredients : pumpkin puree, oil, sugar, yogurt and eggs just until well combined.

In other bowl stir together dried ingredients: flour, cinnamon, nutmeg, salt, baking powder and baking soda.

Add the dry ingredients to the puree cream and whisk until everything is incorporated.

Using  a table spoon or a ice scoop fill in the liners and bake them for 20 to 25 minutes or until a toothpick is coming out clean.

Let them cool for 5 minutes in the tin and then remove them on a cooling rack and let them cool completely.

In a large bowl cream together the ingredients for the frosting until smooth and creamy and if the muffins were cooling down start to decorate them using your imagination.

Happy Halloween !!!

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