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Make Your No-Bake Cheesecake Better

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Image by bloggyboulga

 

Cheesecake is a popular dessert that many people love. Though most bakers are afraid to attempt this delicious delight, the truth is, there is a simple way to bake it: by not baking it at all. There is a way to make cheesecake without having to crack open an oven at all. The No-bake Cheesecake may be known to experienced bakers, those starting out may be surprised to find this trick to creating the classic dessert.

There are dozens of different recipes out there that can be used to create your own No-bake Cheesecake. But, in order to make it like the real thing, here are some tips on making your cheesecake so delicious, no one would think it wasn’t baked.

1. Make sure to whip your cream cheese. While some people simply mix it around the bowl, actually whipping it would ensure a perfectly creamy texture to your cheesecake.

2. Give your cheesecake enough time to set before adding your toppings. Since most toppings are fruit (fresh or canned), they would be coming complete with their own juices. Chill the mixture for around 45 minutes before placing any toppings to prevent the juices from mixing and messing up the formula.

3. Handle your cheesecake as little as possible before it has set. Too much movement can cause cracks and imperfections to form. Make sure it has completely set before moving it around.

With these three simple tips, you can be sure that your No-bake Cheesecake will come out beautifully.

Alla Checca Pasta

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Alla checca pasta is a delectable pasta dish which can be prepared in a jiffy. All you have to cook is the pasta, toss in the sauce and you are all set. You may add some chili flakes to give the dish some kick.

 

Serves 4

Ingredients:

5 large tomatoes, seeded and diced

6 cloves garlic, minced

1/2 cup chopped fresh basil

1/2 cup olive oil

Salt to and freshly ground white pepper to taste

2 tablespoons grated Parmesan cheese

1lb. pasta

 

Place the tomatoes, garlic, basil and olive oil in a medium sized bowl. Season it with salt and pepper. Stir. Cover the bowl with a lid or plastic wrap. Let it sit for at least two hours or refrigerate it overnight.

Cook the pasta in a large pot of salted boiling water according to package instructions or until it is al dente. Drain well. Transfer it to a large bowl or pot. Add the tomato mixture over the hot pasta. Gently toss. Divide it among individual plates and top them with Parmesan cheese. Garnish with basil leaves before serving.

 

Image from citymama

Hot and Sour Prawn Soup

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Hot and sour prawn soup is a delicious dish which reminds me of Vietnamese pho noodles which is also served with chili, bean sprouts and mint leaves. Follow the same recipe for other meats to make other variants of this recipe.

 

Serves 4

Ingredients:

250g flat rice noodles

6 cups chicken stock

2 tablespoons green curry paste

1 tablespoon soy sauce

1 tablespoon caster sugar

1 lime, juiced

2 tomatoes, chopped

2 celery stalks, sliced

20 green prawns, peeled but tails intact

Salt and pepper to taste

Chili for serving

Bean sprouts for serving

Coriander leaves for serving

Mint leaves for serving

 

Cook the rice noodles in a pot of boiling water or according to package instructions or until they are al dente. Drain well and set aside.

In a large saucepan, combine the chicken stock, green curry paste, soy sauce, sugar and lime juice. Place the saucepan over high heat and bring it to a boil. Add the celery and tomatoes. Reduce the heat to low and let it simmer until the tomatoes are soft.

Place the prawns in the saucepan and cook them for two to three minutes or until they turn pink. Next, split the noodles between individual bowls and ladle some soup and prawns over them. Serve immediately with chili, bean sprouts, coriander and mint leaves on the side.

 

Photo Courtesy Of: Simon Aughton

Mu Shu Pork

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Mu shu pork is a delectable Chinese dish which you can prepare in minutes.  It is eaten with rice or Chinese pancakes.

Asian rice wine is available in most Asian food stalls or shops, but if it is not available use dry sherry instead.

 

Serves 4

Ingredients:

4 tablespoons peanut or canola oil

600g pork, cut into strips

1/4 cup soy sauce

2 tablespoons Chinese rice wine

2 tablespoons oyster sauce

1 large carrot, julienned

1 red capsicum, thinly sliced

100g fresh shiitake mushrooms, sliced

6 spring onions, thinly slice, plus extra to serve

1/4 small Chinese cabbage, finely shredded

2 teaspoons sesame oil

 

Heat half of the peanut oil in a wok or large frying pan over medium heat. Stir-fry half of the pork for a minute or two or until it is browned. Transfer it to a bowl and repeat the process for the remaining oil and pork strips. Once it is done, put the soy sauce and rice wine in the bowl.

In the same pan or wok, Stir-fry the carrots, capsicum and shiitake mushrooms for one to two minutes. Add the spring onions, cabbage and pork mixture. Cook it for two to three minutes or until the liquids have evaporated and the cabbage is wilted. Remove from heat and add the sesame oil. Gently toss. Transfer it to a serving platter or individual plates. Top with spring onions. Serve immediately.

 

Photo Courtesy Of: . . . N I C O L E . . .

Stir-fried Chicken and Udon Noodles

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Stir-fried chicken and udon noodle stir-fry is a delicious meal you can prepare in minutes. You may also replace the carrots and broccoli with other vegetables if desired. If you are serving the dish to guests serve the chili on the side instead of adding it onto the dish, so that they can adjust the spiciness according to their taste.

 

Serves 4

Ingredients:

2 x 440g packs udon noodles

2 tablespoons peanut oil

1kg chicken breast fillets, thinly sliced

1 broccoli head, cut into florets

5 garlic cloves, crushed

2 fresh long red chili, seeded and sliced thinly

1 tablespoon finely grated fresh ginger

1 medium sized carrot, peeled and sliced into strips

1/3 cup kecap manis

2 tablespoons water

1/2 cup fresh Thai basil leaves

 

Cook the udon noodles in a pot of boiling water or according to package instructions. Drain and set aside.

Heat half of the oil in a wok over high heat until it is very hot. Stir-fry the chicken in batches for 2-3 minutes or until it is light brown. Reduce the heat as needed so that the chicken will not get burned. Transfer to a plate lined with paper towels to drain the excess oil.

Place the remaining oil in the wok and set the heat to high. Sauté the garlic, chili and ginger for thirty seconds or until it becomes fragrant. Add the broccoli and stir-fry it for 2-3 minutes until tender, but crisp.

Return the chicken to the wok. Add the noodles, choy sum, kecap manis and water. Maintain the heat at high and bring it to a boil. After, reduce the heat and stir-fry the chicken and noodle mixture for one minute or until the choy sum wilts. Season it with salt and pepper to adjust the taste. Divide the chicken and udon stir-fry into individual bowls. Top them with basil leaves. Serve immediately.

 

Photo Courtesy Of: dinemag

Baked Fish Pilaf

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Baked fish pilaf is a delicious Indian recipe that you can whip up anytime. You can eat it as is, but it is often served with papadums (crispy flat bread) or naan (soft bread).

 

Serves 4

Ingredients:

3 teaspoons chicken powder

3 1/2 cups boiling water

1 tablespoon olive oil

1 brown onion, finely chopped

1/3 cup tikka masala curry paste

1 1/3 cups basmati rice

450g frozen fish fillets, thawed, cut into 2.5cm pieces

1 small carrot, peeled and diced

1 cup frozen peas

100g baby spinach

Pappadums or naan bread for serving

 

Preheat the oven at 180C and lightly grease a baking dish with oil.

Place the boiling water in a heatproof jug. Add the chicken powder and mix well. Set aside.

Heat the oil in a large pan over medium heat.  Sauté the onions for 3-5 minutes or until it is soft. Add the curry paste and cook it for another minute or until it becomes fragrant. Stir in the rice and cook it for another minute until it is coated in oil. Pour in 3 cups of the stock mixture. Set the heat to high and bring it to a boil.

Transfer the rice mixture to the greased baking dish. Bake it in the oven for 20 minutes. Remove from the oven. Add the fish, carrots, peas and the remaining chicken stock. Cover the baking dish with foil and bake it for another 10 minutes or until the fish is cooked. Add the spinach and cover it. Set it aside for 5 minutes or until the spinach wilts. Serve with papadums or naan bread.

 

Photo Courtesy Of: jetalone

Easy Chicken Curry Pot Pie

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I love pot pies but hate having to fuss over making the crust from scratch.  Until one day while I was watching a cooking show on TV, I stumbled onto a convenient alternative – store-bought puff pastry or pie crust. Of course you can still go ahead and make your own crust but this is all about making an easy, savory pot pie. Chicken curry is an aromatic and hearty filling that goes well with that warm, golden, buttery pastry dome. Make it as spicy as you want by adjusting the spices in the recipe.

Ingredients:

2 tbsp olive oil

2 1/2 lbs chicken breast, cut into cubes

2 cloves garlic, minced

2 medium onions, diced

3 large carrots, diced

3 tbsp curry powder

1 tbsp turmeric

1 tbsp fish sauce (optional)

1/2 cup peas

1/4 cup golden raisins

1/2 cup chicken stock

1 13.5 oz can coconut milk

1 handful of basil leaves and coriander leaves

1 sheet puff pastry

1 egg white

Salt and pepper for seasoning

Preheat oven to 400F.

In a pot, heat oil then add the onions and garlic letting them sweat before adding the curry powder and turmeric. Then add the chicken, season with salt and pepper and stir around, allowing the spices to coat the chicken.  Add the coconut milk and let it simmer for about 2 minutes before adding the chicken stock and the fish sauce. Add the carrots and cover, letting it simmer for about 10 minutes. Then add the peas and the raisins and continue cooking until sauce has slightly thickened (you may also add 1 tbsp of cornstarch to hasten the thickening). Adjust the seasoning.  Before turning off the heat, add the basil and coriander leaves.

Prepare individual ramekin dishes (or you can use a large oval baking dish). Ladle the chicken curry into the dish(es). On a slightly floured surface, roll out the puff pastry and cut out rounds that are at least 1/2 inch larger than the diameter of the dish(es). Place the pastry on top and press around the edges to seal. With a small knife, make a cross-slit on top to allow steam to escape. Brush with the egg white and bake for about 15-20 minutes until the pastry is golden brown.

Photo Courtesy of: Mochachocolata-Rita

Stuffed Potatoes

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Stuffed potatoes is a quick and easy recipe that you can make using your microwave oven, although you may use a regular oven if desired. Add more cheese if you want and serve it with sour cream would also make it more delectable.

Serves 4

Ingredients:

4 medium sized potatoes

2 tomatoes

4 spring onions

4 tablespoons grated cheddar cheese

1 tablespoon chopped basil

Salt and ground white pepper to taste

 

Wash and scrub the potatoes. Pierce the skin with a knife and place them on a microwavable dish. Microwave it on high for 4 minutes.

While the cooking the potato, chop the tomatoes and spring onion finely. Place them on a medium sized bowl and add the cheese and the basil leaves. Mix well.

Get the cooked potato and let it cool slightly. Slice off the top to create a lid. With a spoon, scoop out the insides of the potato leaving a one centimeter shell.

Combine the insides of the potato and tomato mixture in a medium sized bowl. Season it with salt and pepper. Mix well.

Spoon the potato and tomato mixture back into the potato shells. Put the lid back and return it to the microwave. Cook it on high for another minute. Remove it from the microwave and serve immediately.

 

Photo Courtesy Of: mpich3

Salt and Pepper Squid with Cucumber Salad

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Salt and pepper squid with cucumber salad is a healthy dish that you can prepare in minutes. It is a fusion of Asian and Western cuisine which is great for lunch or dinner. It goes perfectly well with white wine.

 

Serves 4

Ingredients:

500g cleaned squid

1/2 teaspoon cracked black pepper

1 teaspoon sea salt

1/2 teaspoon lemon pepper seasoning

1 tablespoon peanut oil

For the cucumber salad:

1 cucumber, sliced thinly

150g cherry tomatoes, halved

1/3 cup roasted unsalted peanuts, chopped coarsely

1/2 cup loosely packed fresh mint leaves

1 tablespoon red wine vinegar

1 tablespoons peanut oil

 

Clean the squids by removing the ink sacs and remove the heads.  Cut them on the side and open it. Using a small sharp knife, score the inside and make a diagonal pattern without cutting all the way through. Slice into 8 pieces.

Next make the cucumber salad by combining the cucumbers, onions, tomatoes, nuts and mint in a medium sized bowl. Add the vinegar and oil. Gently toss until the vegetables are coated.

Combine the salt, pepper and lemon pepper seasoning. Sprinkle it over the squid.

Heat the oil in a wok over medium heat. Stir-fry squid in batches or until they curl and they are cooked through, around 2-3 minutes. Serve the squid immediately with cucumber salad.

 

Photo Courtesy Of:  thebaron03

Stir-fried Three Mushroom Noodles

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Stir-fried three mushroom noodles is a delicious dish that you can prepare in minutes. The different tastes and texture of the mushroom is enhanced by the hoisin sauce.  You can also add some more vegetables for more color and better taste.

 

Serves 4

Ingredients:

185g egg noodles

1 bunch broccolini

2 teaspoons vegetable oil

8 green shallots, ends trimmed and cut diagonally

1/3 cup hoisin sauce

2 tablespoons dark soy sauce

150g oyster mushrooms

100g shiitake mushrooms, halved

100g enoki mushrooms

 

Place noodles in a pot of boiling water and cook according to package instructions or until soft. Drain well. Return to the pot and then add the soy sauce. Toss until the noodles are coated in soy sauce. Cover to keep warm.

Remove the broccolini florets and then slice the stalks lengthwise to form thin strips. Rinse and set aside to dry.

Next, heat the oil in a wok or saucepan over medium heat. Stir-fry the broccolini florets and stalks for 2-3 minutes or until it turns bright green and it is a bit tender. Add the shallots and cook it for another 2-3 minutes. Pour in the hoisin sauce and place the shiitake and oyster mushrooms in the pan. Cook it for 3-5 minutes or until soft. Add the enoki mushrooms last and stir-fry it for another minute.

Divide the noodles among 4 bowls. Spoon some stir-fried mushrooms over them before serving. Add more hoisin sauce if desired. Serve immediately.

 

Photo Courtesy Of:  La.blasco

Chicken and Waldorf Salad Rolls

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Chicken and Waldorf salad rolls is a filling snack or a great side to grilled meat. I love the added sweetness from the apples and the flavorful crunch from the walnuts. You may prepare the chicken salad ahead of time and store it in the refrigerator.

This makes a great party food. Simply get smaller bread bowls or turn it into sliders.

 

Serves 4

Ingredients:

1 tablespoon vegetable oil

125g minced chicken

2 spring onions, finely chopped

1 small green apple, cored and sliced into small cubes

1 cup canned pineapple juice

1 celery stick, chopped

2 tablespoons walnuts, chopped

1/2 cup mayonnaise

2 tablespoons sour cream

Salt and pepper to taste

4 medium sized bread rolls

1 large ripe tomato, sliced into 4

4 lettuce leaves

 

Combine the pineapple juice and the apple cubes in a medium sized bowl to soak it and prevent it from browning.

Heat the oil in a medium sized saucepan over medium heat. Stir-fry the minced chicken for 4-5 minutes or until it is lightly browned and the liquid has evaporated. Break the lumps as you cook it. Add the spring onions and stir fry it for another minute. Remove from heat and let it cool.

Drain the apple cubes well and place it in a mixing bowl. Add the chicken, celery, walnuts, mayonnaise and sour cream. Mix well and season it with salt and ground pepper. Chill if desired.

Slice the tops of the bread rolls and scoop out 3/4 of the bread filling. With a spoon half-fill the bread rolls with the chicken salad mixture. Top them with tomato slices and lettuce. Divide the remaining chicken salad among the bread rolls. Put the tops back and serve immediately.

 

Photo Courtesy Of:   Lara604

Curried Beef Chow Mein

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Curried beef chow mein is a yummy dish that is easy to prepare. If you are not fond of curry, you can make do without this ingredient and it will taste just as good.

We used sliced beef to make the recipe meatier, but you may replace it with minced beef for quicker cooking time. Feel free to add more vegetables like young corn and bell peppers if desired.

Serves 4

Ingredients:

1 tablespoon vegetable oil

500g beef tenderloin, sliced into thin strips

1 medium sized brown onion, finely chopped

4 cloves garlic, minced

1 tablespoon curry powder

1 large carrot, sliced

2 celery stalks, trimmed and sliced thinly

150g mushrooms, sliced thinly

250ml chicken stock

1/2 cup oyster sauce

2 tablespoons dark soy sauce

500g fresh thin egg noodles

1cup snow peas, trimmed

350g Chinese cabbage, trimmed and sliced

Ground pepper to taste

 

Heat the oil in a large frying pan over medium heat. Sauté the garlic and onions for 2-3 minutes until the onion are soft. Add the beef and stir-fry for 8-10 minutes or until the beef is browned. Season it with curry powder. Cook it for another minute or until it becomes fragrant.

Place the carrots, celery and mushrooms in the pan. Continue to stir-fry the ingredients for another 4-6 minutes or until the vegetables are tender. Pour in the chicken stock, oyster sauce and soy sauce. Add the noodles, snow peas and Chinese cabbage. Cook it for 3-5 minutes or until the sauce thickens.  And the vegetables are cooked.

Transfer the chow mein to a serving plate or individual bowls. Season it with ground pepper before serving.

 

Photo Courtesy Of:   sass_face

Nibbler’s Salad

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Nibbler’s salad is a healthy snack that is easy to prepare. It is a great alternative to popcorn, chips or other junk food. You can serve it at parties or have it while watching television. It makes a great lunchbox snack too. Add some nuts or trail mix and you are good to go.

 

Serves 4

Ingredients:

2 celery sticks

1 large carrot

100g low fat cheese

16 small cherry tomatoes

12 canned apricot halves, drained

4 canned pineapple slices, drained and halved

16 pieces of strawberries

4 slices whole meal bread

2 teaspoons polyunsaturated margarine

 

Slice the celery, carrots and cheese into 1/4 inch sticks. Place it in a platter together with the cherry tomatoes, pineapples and strawberries.

Cut a slice of bread into 3 parts. Do the same for the remaining bread. Spread some margarine over the bread. Serve it with the fruits and vegetables.

 

Photo Courtesy Of:  [cipher]

Chicken Karaage

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Chicken karaage is also known as sesame fried chicken. It is a Japanese dish that is sold by street vendors and izakaya’s overseas.  It is a quick and easy recipe which can eaten  as a snack, appetizer or main course.

According to Wikipedia, karaage is a Japanese cooking technique of deep frying meat especially chicken. It is important to deep fry the chicken chunks twice so that it stays crunchy for a long period of time.

As we all know the longer you marinate the meat the tastier it becomes, but for this recipe you can let it sit for around ten minutes and you are good to go. Seasoning the chicken with salt and pepper also adds more taste to this delicious recipe.

 

Ingredients:

2 teaspoons fresh ginger juice

1/2 teaspoon ginger, minced

1 clove garlic, minced

1 tablespoon soy sauce

1 tablespoon sake

500g chicken breast, cut into chunks

2/3 cup cornstarch

Oil for deep frying

Lemon wedges for garnish

 

Place the garlic, ginger, soy sauce, ginger juice, sake and soy sauce in a medium sized bowl. Mix well. After, marinate the chicken in the ginger and soy sauce mixture for at least 30 minutes. Drain.

Heat the oil in frying pan or deep fryer and then dredge the chicken in cornstarch and shake off the any excess. Fry the chicken in batches for 3-5 minutes or until they float and are light brown. Remove the chicken and transfer it to a plate. Let them cool for 5 minutes and then deep fry them again. Place the twice fried chicken to a plate lined with paper towels or a colander to drain the excess oil. Transfer to a serving platter or bowl and serve with lemon wedges.

 

Photo Courtesy Of:   KayOne73

Blueberry Barbecued Salmon

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This recipe is perfect for people who love sweet and fruity food. I personally am not a fan, since I only enjoy blueberries on my pancakes and pastries but this dish sparked my interest. I like the fact that the fruit is a bit tangy but not that sour. It neutralizes the salmon’s fishy taste and gives it a burst of flavor. The other ingredients of the saucy marinade make sure that the flavors are not as fruity as they are when used for desserts.

Fresh blueberries are recommended, but if they aren’t available the canned ones that are used for desserts are fine, although you may have to adjust the other condiments especially the sugar because canned blueberries tend to be sweeter.

 

Serves 4

Ingredients:

4 salmon fillets, skin on

1 teaspoon olive oil

1 shallot, minced

3 cloves garlic, minced

A pinch of red pepper flakes

1/2 cup fresh blueberries, rinsed and patted dry or canned blueberries

1/3 cup ketchup

1 tablespoon apple cider vinegar

1 tablespoon balsamic vinegar

2 tablespoons brown sugar

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

Salt and freshly ground pepper to taste

 

Preheat the grill and slightly grease it. Next, pat dry the salmon fillets using paper towels. Rub them with salt and pepper and set them aside.

Heat the oil in a small saucepan over medium heat. Sauté the garlic and shallots for 2-3 minutes or until they become light brown.  Add a pinch of red pepper flakes or more if desired. Cook it for 1 minute, so that the spiciness is infused in the oil.

Place the blueberries in the pan and reduce the heat to low. If you are using fresh blueberries, cook them for 10 minutes or until they are soft and about to burst.

After, add the cider vinegar, balsamic vinegar, ketchup, sugar, mustard and Worcestershire sauce. Mix well. Increase the heat to high and bring the mixture to a boil. Reduce the heat and cook it for another 15-20 minutes or until the sauce thickens. Stir occasionally. Set aside.

Place the salmons, flesh side down on the grill. Brush the tops with the blueberry sauce and cook it for 4-6 minutes depending on its thickness. Carefully turn the salmon fillets and grill them for another 3-5 minutes or until they are cooked through.

Transfer the fillets to individual plates. Divide the leftover blueberry sauce and pour them over the grilled salmon. Serve immediately with potatoes or grilled vegetables.

 

Photo Courtesy Of:  rfduck

Poached Salmon with Arugula Pesto

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I love salmon. It doesn’t matter if it is smoked, grilled or added to soups. I even eat it raw as sashimi, given that it is fresh. I find its texture just right. It is not as meaty as tuna or as flakey as the others. This fish is definitely at the top of my list, so it is always welcoming to find different ways to prepare it.

Poached salmon with arugula pesto is a no fuss healthy recipe that you can prepare anytime. It is perfect for times when you have unexpected guests or when you are tired and you still want to treat yourself to a delicious meal.

I think that the recipe will also work if you grill the salmon fillets. Just rub them with lime juice, salt and pepper. You can also use your favorite pesto recipe instead of the arugula pesto recipe. Macadamia nut pesto or red pesto is also a good alternative to liven up this dish.

 

Serves 4

Ingredients:

1 1/2 pound salmon fillet, cut into 4 pieces

1 lime, cut into thick slices

1 cup water

Salt and pepper to taste

 

For the arugula pesto:

2 cups arugula

3 garlic cloves

1/3 cup pine nuts

1/2 cup olive oil

1/3 cup Parmesan cheese

Salt and pepper to taste

 

Pour the water into a large saucepan over high heat. Add the lime and season it with salt and pepper. Bring the water to a boil. After, reduce the heat to low and then place the salmon fillets in the pan. Cook it for 10-15 minutes or until the salmon is soft and flaky. Transfer the fish fillets to a plate lined with paper towels to drain the excess liquid and then set aside.

While waiting for the salmon fillets, combine the arugula, garlic, pine nuts and olive oil in a food processor or blender. Process it for 30 seconds or until it forms a paste like mixture. Add more olive oil if needed. Next, add the Parmesan cheese. Blend the mixture for another 30 seconds. Season it with salt and pepper.

Place the salmon in a serving plate or separate plates. Spoon some pesto over the fillets and serve it with vegetables or salad.

 

Photo Courtesy Of:   VidyaRangayyan

Stir-Fried Sweet and Sour Vegetables

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I have been attempting to eat healthy these days, thus vegetables are always the top choice when it comes to choosing what to eat. I often stir-fry or butter them and after a while it gets old. This recipe is an interesting addition. It is easy to prepare and it has a lot of flavor too.

 

Serves 6

Ingredients:

2 cloves garlic

500g asparagus

2 cucumbers

2 tablespoons peanut oil

100g snow peas

250g broccoli florets

1 medium sized green capsicum, seeded and sliced into strips

2 tablespoons soy sauce

2 tablespoons white vinegar

1 tablespoon brown sugar

1 small red chili, chopped

 

Slice the garlic and chili into thin strips. After, wash the asparagus and quarter them. Next, peel the cucumbers, remove the seeds and then slice them into 1/2 thick pieces.

Heat the oil in a skillet over medium heat. Fry the garlic and chili for 2 minutes until light brown. Transfer to a plate and set aside.

In the same wok, stir-fry the broccoli, capsicum and for 5-8 minutes until they are tender. Add the cucumber slices. Cook it for another 2-3 minutes.

Combine the vinegar, soy sauce and sugar in a small bowl. Mix well until the sugar is dissolved. Pour mixture into the pan with stir-fried vegetables. Cook it for another 2 minutes. Serve in individual bowls topped with the fried garlic and chili.

 

Photo Courtesy Of:  norwichnuts

 

Sardine Pasta

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I prepare this dish whenever I want a quick meal. More often than not we have the ingredients handy in our cupboards. I prefer using Spanish sardines in olive oil, but sardines in tomato sauce will do just fine.

 

Serves 4

Ingredients:

8oz. spaghetti noodles

4 tablespoons olive oil

1 medium yellow onion, chopped

3 cloves garlic, crushed

1 lemon, juiced

1 4oz. can sardines in tomato sauce

1 cup tomato sauce

1 pinch red pepper flakes, or to taste

1/4 cup freshly grated Parmesan cheese

 

Cook the spaghetti in a large pot of salted boiling water. Cook it according to package instructions or until al dente. Drain and set aside.

Meanwhile, heat the olive oil in a large saucepan under medium heat. Sauté the onions until they become translucent. After, fry the garlic and cook it for 2 minutes or until golden brown.  Add the sardines and the sauce and the tomato sauce. Reduce the heat to low and simmer it for 3-5 minutes or until the pasta is ready.

Combine the pasta and the sardine sauce. Mix well and turn off the heat. Let it stand for 5 minutes. After, squeeze the lemon juice over the pasta. Transfer the pasta to a serving plate or individual plates. Sprinkle the pasta with red pepper flakes and Parmesan cheese before serving. Serve warm.

 

Photo Courtesy Of:  upto6only.com

 

Tex Mex Pasta Salad

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Tex Mex pasta is a quick and easy salad that is perfect for parties or even dinner. It’s light with a tinge of spice too. It goes perfectly well with grilled meat or chicken. If you find red onions too strong, you can use sweet onions instead. Native corn is also a good alternative to sweet corn if it is available.  It is also a good idea to roast the peppers and peel them before adding them to the salad.

 

Ingredients:

2 cups multi-colored rotini (spiral) pasta

2 cups sweet corn kernels

1 medium red capsicum, diced

1 medium green capsicum, diced

200g cherry tomatoes, quartered

1/2 medium red onion, finely chopped

1 medium avocado, diced

1/2 cup fresh basil, torn

1/4 cup lime juice

1 tablespoon olive oil

1/2 teaspoon Tabasco sauce

 

Cook the pasta in a large pot of boiling salt water according to package instructions or until al dente. Drain and rinse with cold water. Drain and set aside.

Combine the lime juice, olive oil and Tabasco in a jar with a screw on lid. Shake well. Add a dash of salt.

Place the pasta, corn, capsicum, tomato, onions, avocado and basil in a large bowl. Pour the dressing over the salad. Toss well. Season it with salt and pepper as desired. Refrigerate for 30 minutes to an hour before serving. Serve chilled.

 

Photo Courtesy Of: busbeytheelder

 

Peppered Minute Steak

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Minute steaks are easy to prepare meals that are perfect for dinner. These thin steaks cook in less than five minutes, depending on how you want it done. Mashed potatoes are often used as a side, but it is just as good with vegetables and sometimes even rice.

 

Ingredients:

4 sirloin minute steaks

1/2 teaspoon coarsely ground pepper

1 tablespoon butter

3 garlic cloves, minced

1/4 cup sherry wine

Worcestershire sauce

Hot sauce or Tabasco

Lime wedges for serving

 

Place the sherry, Worcestershire, a dash of Tabasco and garlic in a tray. Marinate the steaks in this mixture for 30 minutes. After, remove the steaks from the marinade and press the pepper onto them. Reserve the marinade.

Melt the butter in a non-stick frying pan or skillet. Fry the steak for 3-4 minutes on each side or until they are lightly browned. Pour in 4 tablespoons of marinade. Cook it for another 3 minutes or until the steak is done. Do the same process for the remaining steak. Serve immediately with a wedge of lime, potatoes or vegetables.

 

Photo Courtesy Of: avlxyz