Tag Archives: courgette

chicken pesto pasta

chicken pesto pasta

Here’s another 20 minute recipe (although, to be fair, I used cooked chicken – you’d need to allow a bit longer if you used raw; if you do, cook it off as the first stage).

Put some olive oil in a deep frying pan and heat it up (just low-medium is fine), chop up a courgette, add it to the pan.

Put a pan of water on to boil for the pasta; I used spaghetti for a change, but any pasta will do. Don’t forget to add it when the water is boiling 🙂

Chop an onion, ditto. And some garlic. Add them. Saute the veg gently in the oil. When all the veg are softened, add the chicken, and keep stirring. I added a little splash of white wine at this stage, but it’s not compulsory.

When the pasta is done, drain it, and add it to the veg, and add some pesto. I was cooking for two of us, with 150g of pasta, and I used three teaspoons or so. Stir it all together, dump in a bowl, scoff. Really nice for a hot summer evening, and very little time standing over a hot stove.

 

pork and pasta

I had a boneless pork chop, about 120g worth, loitering in the freezer. We’re trying to eat up all these oddments, so I fetched it out on Monday to do a stir fry. Pete volunteered to cook it, and while it was very nice, it would have been even better if he’d remembered to put the bloody pork *in*.

So last night I fashioned it into a quick pasta dish. I cubed the pork and fried it off in a little olive oil, then set it aside. Put chopped onion, courgette, garlic and mushrooms in the pan and sweated them down, then put the pork back in with some salt and pepper. It was a bit … blah, so I rummaged on the spice shelf for inspiration, and added some aniseed. When the pasta quills were cooked, I added them to the mix, with about three dessert spoons of creme fraiche, and a squeeze of lemon juice.

About 454 calories per serving.

courgette and spring green stir fry

We bought *loads* of veg at the weekend – trying to lose weight and keep carbs under control (yay! 4lbs lost last week!). We also bought some rhubarb – well, you have to when it is local, don’t you?  The threat of a rhubarb crumble (albeit one made with brown flour and porage oats) meant that I wanted something very light for a main course.

Chopped garlic and fresh ginger nice and fine. Cut a courgette into thick matchsticks. Cut an onion in half, and then into thin slices. Very thinly sliced some rather weary spring greens left from last week.

Into a wok with hot groundnut oil went a heaped teaspoon of sesame seeds, the garlic and ginger, and stirred round until cooked. Heaped in the courgette and onion and did the same. Put some noodles on to cook (they only need 3 minutes).

Added the shredded greens to the wok, and stirred about until cooked, then a splash of rice wine, and a dessert spoon of oyster sauce. When the noodles were cooked, I drained them and stirred them into the veg mixtures.

The rhubarb crumble was lovely too 🙂

lazy chicken team waste

the supermarket run

So called, because it was cooked up with all the stuff left over from our camping trip to Wales with our friends.

I had a pack of chicken thighs, so they were chopped up and browned off in some groundnut oil, then put in the slow cooker.  Then I fried off some onions in the oil, added a chopped aubergine and courgette, and a sliced red pepper.  I’d bought some “lazy” spices for the trip – jars of garlic, lemongrass, chilli, that sort of thing.  So in went garlic and harissa.  Then the juice of 1.5 lemons (there was a half in the fridge) and a lime, as we had heaps of citrus fruit left.

All into the slow cooker, left on high for about four hours, then turned down to low for the last two.

Served it with rice.  Lovely.

chicken stir fry

ingredients for a stir fry

Using up: spring onions, red pepper, the last bit of courgette, half a lemon

The thing about a stir fry is you can lob pretty much anything in it, but you need to have it all ready before you start.

So, as you may see, I chopped four spring onions, a red pepper, a small piece of courgette.  Garlic and ginger were whizzed in the most useful kitchen gadget known to (wo)man.  Pete chopped up a red chilli.

Out of the larder came sesame seeds, and I had a tub of cold roast chicken in the freezer that was pressed into service – I marinated that in some shoyu and a teaspoon or so of sesame oil for about 20 minutes.

Into the wok went the sesame seeds, garlic and ginger for a minute or so, then added the white bits of the spring onion, the pepper and courgette.  Stir fried till done, then added chicken and marinade, the lemon juice and a teaspoon of five spice powder.  Oh, and a dribble of honey.

Left it to bubble while we boiled up some noodles, and realised it was a bit thin, so mixed up a teaspoon of cornflour with some cold water, and hurled that in.

Drained noodles and put them in the wok, mixed it round a little.

Served into bowls, then sprinkled with the chopped chilli and the green bit of the spring onions.

courgette and fennel "cottage pie"

courgette, fennel and potato

Using up: fennel, courgette, potato

Chopped a courgette into chunks, and the other half of the fennel into thin slices, and chopped an onion.  All into a frying pan with some olive oil, and left to sauté down.  I left it for 20 minutes, but I think it would have been better to either put a lid on it, or left it another ten – the end result was quite crunchy.

While this is going on, I boiled some spuds for mash,

Added a tin of tomatoes to the vegetable mix, a dash of salt and a good grinding of black pepper, and cooked for another 6-7 minutes.

The spuds were mashed with a combination of Red Leicester and gruyere cheeses (that’s odd – why did I capitalise the red leicester and not the Gruyere?), with some reserved for the topping. With hindsight, I thought it was too much cheese – either in, or on – but Pete thought it was just right.  We also added some chopped chives to the mash.

Veg/tomato mix into an ovenproof dish, top with mash, sprinkle with remaining cheese. Cook at gas 6 for about 20 minutes.

thai vegetable curry

thai vegetable curry

Using up: butternut squash, green beans, courgette

This is vaguely based on a recipe I saw on Come Dine With Me, a television programme here in the UK.  I was very struck by the potato element, which is:

One potato, boiled then cut into dice and deep fried.  Set aside for now.

Made a paste by blitzing a chopped onion, 3 cloves of garlic, about a square inch of ginger, a stalk of lemongrass, a dried chilli,  half a teaspoon of salt, and a tablespooon each of lime juice and  olive oil in a blender, and pureéd until it was transformed into a smooth paste.

veg for Thai vegetable curryPeeled the butternut squash that had been lurking in the fridge for a couple of weeks, removed and discarded the seeds, looked at it and realised it was *way* too much for this curry and returned half to the fridge.  Watch this space to see what I decide to do with the rest! Chopped the flesh of the remaining half into 1/2 inch cubes.  The green beans had been topped and tailed on Friday, and I chopped the courgette into smallish chunks too.

Put the paste into a large pan or wok and fried it gently for a couple of minutes, stirring all the while.

Added the veg, and stirred them about a bit, to coat them with the paste, then hurled in a tin of coconut milk. Put a lid on it, and simmered it for about 20 minutes, then uncovered it and cooked for about another 10. I added the fried spud a few minutes before the end (crystal ball job).

Ate accompanied by noodles cooked with a few drops of sesame oil.  I cannot begin to tell you how nice it was – it was ambrosial, utterly lovely.  The squash had started to break down, and had a texture that I can hardly describe.

This made enough to feed the two of us, with another meal’s worth gone into the freezer.