Oh my! This was a really lovely base recipe that can be adjusted to your tastes and just about whatever veggies and pasta you have on hand!
I tossed together my veggies (asparagus, onion, yellow pepper, grape tomatoes and chopped whole clove garlic) with the olive oil, dried oregano, dried thyme, a bit of chili flakes, salt and fresh ground pepper. Roasted them at 380 degrees for 20 mins, turning 1/2 way. I kept them in the oven (on 200 degrees) while I boiled the pasta, which was linguini. I'm not a fan of olives so I used Classico pesto instead. Once the pasta was drained, I added the pesto, Parmesan cheese and roasted veggies to the pasta. So yummy! Hubby and I really enjoyed it, and had seconds!
I think I found my new favourite dessert! Thank you!
I had 3 cups of leftover cooked Basmati rice and I figured 1 cup would be the right amount for the recipe . . . so I TRIPLED the recipe exactly!
I was a bit surprised at how long the cook time was. I started with 15 mins, and it was still very separate rice and milk, (maybe because I was starting with cold rice, and had triple the amount of rice and milk) and so I added on additional 5-minute periods, totalling 30 mins! The addition of the eggs was easy-peasy. Instead of cherries I used sultana raisins. (I licked the spoon, the pot, and had one portion warm!)
Will definitely be making this again, and I'm curious to try the cherries next time!
Yum!!
I often use this as a base recipe and it never disappoints! I do tend to 'cheat' by microwaving the green beans with a bit of water for 3 mins or so before adding them to the sautéed garlic (and red onion on occasion). I use regular salt & pepper and get the lemon flavour from a T of lemon juice. Next time, I'll use some lemon zest as well! I also tend to add a good dash of cayenne pepper when I want to kick it up a little! The family enjoys it every time, even my picky eater!
Wowza! I was looking for a new recipe to try with some chicken breasts and used the ingredients search tool. I didn't have to look far at all when I came across this recipe. Having a detailed video to watch is always a nice bonus . . . and your helpful tips are always appreciated!
I loved that this recipe had few ingredients but maximum flavour, and a neat method to "glue" the nuts to the chicken! The family really enjoyed it!! The only thing I might try differently next time is to cut the chicken breasts in 2 or 3 pieces before coating (which will likely require double the coating ingredients). Looking forward to making this again!
Wowza! I'm not a great cook, but this recipe made me feel like I am!
I made a few minor changes to suit the ingredients I had . . .
Rather than add the chicken bouillon later, I added it to the 4 cups of water in which the chicken was cooked (at this time I only had one large skinless/boneless chicken breast, so I cut it in 4 to cook, then diced it, and strained the broth). I used butter to sauté the carrots and onions. (I had no bell peppers, so I added a diced fresh tomato just before the time to simmer, adding a nice red colour). I used 1 1/2 c. cooked Basmati rice, and hesitated to add brown sugar, so I used only 1 T. of brown sugar Splenda. With the carrots and coconut milk in the recipe, I'm not even sure the sugar is necessary. I used a red curry paste, and garnished the bowls with a few leaves of fresh coriander (leftover from making the site's pineapple salsa recipe)! The family loved it! Being a Maritimer, I think this would also be great with shrimp! I will definitely be using this recipe again . . . thank you!
Oh my . . . what a wonderfullly refreshing salsa! I made it to serve as an afternoon snack with Tostito chips (lime flavoured), and what was left over was served as a condiment with our chicken fajitas at supper. It was soooo good, I even made a double batch later in the evening to cut up the rest of our fresh pineapple and let the salsa chill and blend flavours overnight. I made the recipe as is with the exception of: using green pepper instead of red (that's what we had); leaving out the jalapeño pepper (we didn't have any); we did add the optional garlic; and added ~10 grape tomatoes (each cut into 8 small pieces) to add some red colour. I can't wait to have some again tomorrow!! Yum!! (If I could, I'd give it 10 stars!)
The photo submitted was of another batch made with yellow peppers and the grape tomatoes. I like to add 1/4 tsp of chili powder for a bit of a kick in the absence of Jalapeño peppers.
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