Tasty Thursday – Chicken Pasta Salad

I like to cook and bake. Making and baking meals is just wise thing to do. At least I think so. That’s how I know exactly the ingredients of the meal and I can choose which kind of products I use. Tasty Thursdays idea is just to share a recipe of the whole meal or just one tasty thing that I’ve made during the week. Recipes could been shared any other day too, but Thursdays is one day that is certain.

 

I’ve totally forgot my blog. Now I remembered this and decided to do a quick post. It’s just after midnight and I’m still up. I was at evening shift today and tomorrow (or today) I have to go to work by quarter past seven. OMG, I’m gonna be so tired. But I’m always tired after evening shift and if I have morning shift next day. 

But, the point in this post is food, again. I really have to write something else next time. Maybe tomorrow I have time to write about something else. Maybe about my weight lose or Bon Jovi. 

So food. 

Couple of friends or actually my sister and her friend visit me last Tuesday. My sister came straight from work and I knew she would be hungry. She wished some salad, maybe chicken, so I had promised her I would make something close to that. I made CHICKEN PASTA SALAD.

If you want to do this too you need to have (or at least I had these):

  • Chicken breast or something like that, without marinate.
  • Seasoning, I had black pepper,  Santa Maria’s Mango Curry, salt and little bit of vegetable oil
  • Pasta
  • Lettuce
  • Cucumber
  • Bell pepper
  • Peach
  • Avocado
  • Rucola
  • Spring onion
  • Vegetable oil (0,75dl), honey (1 tbsp), black pepper, salt (for the dressing)

FIRST I cut the chicken breasts to the smaller pieces (so they fit you mouth) and seasoned them and let them to marinate. SECOND I boiled some water to cook the pasta in it (remember to put some salt in the pasta water). AS the pasta is boiling, I started to chop everything else in the bowl. AFTER pasta was done, I cooled down in I cold water and put it back in the kettle. I mixed up the dressing in a small bowl and BLENDED it together with the pasta and left it to marinate. THEN I pre heated a pan to fry the chickens. WHILE chickens was cooking I finished the chopping other ingredients. BEFORE I added the chickens to the salad I let them to cool down over the plate covered with paper towel (it would absorb some of the oil). FINALLY I added the pasta and the chicken to the salad and mixed it together. 

I served salad with home made carrot buns and some butter or creme cheese. To drink I had acquired mineral water. 

Tasty Thursday – Filled Bell Peppers

I like to cook and bake. Making and baking meals is just wise thing to do. At least I think so. That’s how I know exactly the  ingredients of the meal and I can choose which kind of products I use. Tasty Thursdays idea is just to share a recipe of the whole meal or just one tasty thing that I’ve made during the week. Recipes could been shared any other day too, but Thursdays  is one day that is certain.

Today I made bell peppers filled with minced beef and rice and also a salad. I also used texture soy protein to make the minced beef to last longer or in another word make another dish out of it. This is a great food; only your imagination is the limit. I made quite unimaginative ones, but still tasty ones.

I used these things:

  • about 250 g (8,8 ounces) minced beef
  • about 1,5 dl (0,6 cups) texture soy protein
  • about 1,5 dl (0,6 cups) uncooked rice
  • 2 small onions or one big one
  • vegetable oil
  • seasonings on your choice
  • bell peppers, I only had 3 and I had left over filling
  • grated cheese

Do this with those things above:

  1. Put the texture soy protein in to a bowl and fill with water just little bit over the product. Let it swell.
  2. Cook rice as it’s been said on the box or the bag
  3. Chop onions. Put a little pit of vegetable oil on a pan and heat it up. Sweat the onions on there and put them on a side.
  4. Fry the minced beef. At the end of the cooking add texture soy protein.
  5. Season and add the onions.
  6. Take a big bowl and add the minced beef soy protein thing and rice and mix them together.
  7. Take your bell peppers and one big kettle.
  8. Fill the kettle with a water (just little over half way on the kettle) and boil it. Add salt about 0,5-1 tsp
  9. Split the bell peppers half and take the seeds and the white parts off.
  10. Boil the bell peppers about 5 minutes and put them on paper towel for a couple minutes to dry.
  11. Take a baking tray or any other dish you can put in the oven and you can fit the bell peppers.
  12. Put the bell peppers on baking tray and fill them up. Put the grated cheese on top of them.
  13. Pre-heat the oven 225°C (437°F) and roast bell peppers about 15 to 20 minutes.

You can also take the hats of from bell peppers (task 9) if you want to have more fancier looking. I prefer splitting them half because it’s easier to eat. There’s also less to eat if you just want example a light lunch. It’s easier also to kids to eat and they usually don’t have stomach for the whole bell pepper. Of course you can choose small bell peppers if you really want to take the hats of rather than split them up.

I also made a salad with the bell peppers. I just used things I could find at home, like: apple, lettuce, spring onions, zucchini, radish, cucumber and feta.

Today’s dish is very versatile. You can do this almost anything you can found at your house. The key ingredients are the bell peppers and the rice, after that you can do what ever you want.

Tasty Thursday – Asian style

Thursdays will be Tasty Thursdays for now on. At least here on my blog. I like to cook and bake. Making and baking meals is just wise thing to do. At least I think so. That’s how I know exactly the  ingredients of the meal and I can choose which kind of products I use. Tasty Thursdays idea is just to share a recipe of the whole meal or just one tasty thing that I’ve made during the week. Recipes could been shared any other day too, but Thursdays  is one day that is certain.

I know I just wrote that recipe would be one of the things I cooked this week, but I don’t have a photo of any of the meals I’ve been eating during the week. This dish was made about two weeks ago, and it was soooooo good. This recipe is for 3 persons.

TERIYAKI SALMON 

– 300-400g (10-14oz)salmon                                     13.4 022

– 0,5-0,75 dl (0,2-0,3 cups) of teriyaki sauce

– clove of garlic (minced)

– 1 tsp sesame oil

– 2 tbsp water

– 1 tbsp soy sauce

Prepare the salmon: pluck the salmons back bones and cut it to the portions. Prepare the sauce by mixing all ingredients together. Turn over the salmons in the sauce and leave them to marinate for about half hour.

Lift the salmons to the baking tray, leave rest of the sauce in to the bowl. Pre-heat the oven to the 175’C (347’F) and roast the salmons 10-12 minutes. After that put oven to the grill mode and increase the heat well. Grill salmons about 5 minutes now. After they’re done stroke more sauce on the salmons.

FRIED NOODLES

– 200g (7oz) noodles                       13.4 015

– 1 red pepper (chili)

– about 3-4 green tops of the spring onion (you can also use leak or chives)

– 2 tbsp soy sauce

– 1 tsp sesame oil

Cut the noodles in to the smaller pieces (it’s easier to fry them). Prepare the noodles as it’s been said on the package. Pour the water out and leave the noodles for a minute or two. Pre-heat the pan and about 1-2 tbsp vegetable oil, add the chopped red pepper and fry for a moment. Add noodles and fry about 3 to 5 minutes. Add chopped green tops of the spring onions, sesame oil and soy sauce. Fry just one minute more.

This was quite easy to cook. Next time I’ll chop two red peppers in the noodles, because it wasn’t spicy enough for me. And I don’t like spicy food, so it wasn’t spicy at all.

I found this recipe from one blog I found while looking for Asian style cooking with a salmon. The blog is called Hahmakettu. The blog is in Finnish, so visit it if you know the language.