Vegetable and Cream Sauce

The end of the week came and I had some left over vegetables so I thought I would just saute them and have them with pasta. After a bit of cooking I saw that I had heavy cream that I probably was not going to be using for anything else anytime soon (at least soon enough before it expires) so I threw it in too, not expecting much and it was delicious.

Ingredients:

  • 2 TBSP oil
  • 1/2 onion, chopped
  • 3 cloves of garlic, chopped
  • 1 carrot, sliced thin
  • 1 potato, sliced thin
  • 1/4 cup broccoli, chopped
  • 1/4 cup jalapeno slices
  • 1/2 cup grape tomatoes, quartered
  • 1 cup heavy cream
  • salt and pepper
  • 1/4 cup grated cheese
  • pasta

Directions:

1) Heat the oil in a large pan to medium-low heat.

2) Add the onion and garlic and cook until the onion is soft, but nothing is starting to brown.

3) Add the carrot and potato and salt, making sure they are spread out and not stuck together and cook for about 5 minutes, stirring often so they do not stick or burn. If necessary, add a lid to the pan to get them to cook faster.

4) Add the broccoli and jalapenos and cook for 1 minute.

5) Add the tomato and cook for 2 minutes.

6) Add the heavy cream and increase the heat to high.

7) Once it boils, bring it to a simmer and add the pepper and cook until it thickens (or until you’re tired of waiting)

8) Serve on the pasta, covered in cheese and with more jalapenos on top.

Cream and Veg Sauce

Spicy Glass Noodle Salad

You can use any type of meat in this, but we used squid and octopus. I’m sure you can’t omit it.

Ingredients

  • Sauce
  1. 2-4 hot chilies, crushed
  2. 3 tsp lime juice
  3. 3 tsp sugar syrup
  4. 3 tsp fish sauce
  • Salad
  1. 1 cup short length glass noodles
  2. 1 cup thinly sliced octopus and squid *know what can ruin a dish? not removing the beak*
  3. 1 cup spring onion, cut in short lengths
  4. 1 bulb of lettuce
  5. 2 tsp roasted crushed garlic
  6. 1/2 onion, sliced
  7. 10 grams of mushrooms, sliced
  8. 1/2 tomato, sliced

Directions:

1) Mix all the sauce ingredients together. Add more of whichever you like the flavor of more.

2) Boil the pasta until it is done.

3) Boil the squid and octopus until it is done.

4) Mix everything together.

SE Asia 3186

Stir Fried Glass Noodles

From Classic Home Cooking in Chang Mai.

Ingredients:

  • 50 grams of glass noodles (soaked in water for about 5 minutes)
  • 1/2 onion, sliced
  • 1/2 carrot, sliced
  • 1/4 tsp sugar
  • 1/2 tomato, sliced
  • 2 TBSP light soy sauce
  • 1 TBSP oyster sauce or mushroom sauce
  • 1 clove of garlic
  • 1 egg, beaten
  • 20 grams of ear mushrooms, chopped
  • 2 rice straw mushrooms or button mushrooms
  • 2 pieces of baby corn, sliced
  • 1 other vegetable, chopped
  • 1 tsp ground white pepper

Directions:

1) Put the oil in a wok on low heat.

2) Add the garlic and fry until fragrant.

3) Turn up to medium heat and add the egg until it is scrambled and dry.

4) Add the vegetables and stir well.

5) Add the soy sauce, oyster sauce, sugar, glass noodles and parsley and mix well.

6) Add the white pepper and remove from the heat.

SE Asia 3183

Eggs Poached in Tomatoes

Recipe taken from here and made smaller. I also didn’t have ramekins to bake them at the end to melt the cheese so I put the lid back on.

Ingredients:

  • 2 TBSP olive oil
  • 1/3 red bell pepper, chopped
  • 1/2 onion, chopped
  • 3 cloves of garlic, chopped
  • 3 tomatoes, chopped
  • 1/4-1/3 cup tomato sauce
  • 1 tsp dried oregano
  • 1 tsp dried basil + more for the top
  • 1 tsp sugar
  • salt and pepper
  • 3 eggs
  • handful of shredded mozzarella

Directions:

1) Heat the olive oil to medium heat in a large pan.

2) Add the red bell pepper, onion, and garlic and saute for about 5 minutes.

3) Add the tomatoes, tomato sauce, oregano, basil, sugar and salt and pepper and bring to a boil, then to a simmer for 10 minutes.

4) Crack the eggs into the sauce and put a lid on the pan, checking often, for about 5 minutes, or until the yolk is still soft (jiggly) and the white is solid.

5) Top with mozzarella cheese and more basil and place the lid back on for 1 minute.

Eggs Poached in Tomato Sauce 007

Italian Wonderpot

I don’t know how ‘Italian’ this is but it’s great. I made a smaller version because I was almost out of pasta, but added more spices. Recipe taken from here.

Ingredients:

  • 2 cups water
  • 6 oz uncooked pasta
  • 1 TBSP olive oil
  • 2 tomatoes, diced
  • 1 bag of spinach, chopped
  • 1 onion, chopped
  • 4 cloves of garlic, chopped
  • 1 TBSP dried basil
  • 1 TBSP dried oregano
  • 1/2 TBSP red pepper flakes
  • salt and pepper
  • Parmesan cheese
  • parsley

1) In a large pot, bring salted water to a boil.

2) Add everything to the pot and cook for 10-15 minutes, until the pasta is cooked and some of the water has evaporated.

3) Top with cheese and parsley, if desired

Italian Wonderpot 005

Pasta and Vegetable Salad

Pasta salad time! It’s summer-ish (its humid and cloudy) so that means pasta salad, right. Recipe taken from here, but without parsley as I could not find it and without olives as I could not open the jar…

Ingredients:

  • 12 oz pasta
  • water
  • salt
  • 1 head of broccoli, chopped small
  • 1/2 cup oil, not olive
  • 1/4 cup balsamic vinegar
  • 2 TBSP lemon juice
  • 1 TBSP mustard
  • 1 TBSP honey
  • 1 clove of garlic, smashed
  • 3 TBSP dried basil
  • pepper
  • 3 cups of cherry tomatoes, halved
  • 1/2 head radicchio, chopped small

Directions:

1) Cook the pasta in salted water until 2 minutes left until done.

2) Add the broccoli to the boiling pasta and finish cooking.

3) Strain and set aside.

4) Mix the oil, balsamic vinegar, lemon juice, mustard, honey, garlic, basil and pepper.

5) Add the oil mixture to the pasta and broccoli.

6) Add the cherry tomatoes and radicchio.

Pasta and Vegetable Salad 004

Paula Dean’s Pasta Salad

Who doesn’t love Paula Dean? Maybe diabetics. Regardless, this one doesn’t seem too bad for you. Recipe taken from here.

Ingredients:

  • 1 bag of pasta, 500g
  • water
  • salt
  • 2 cups of cherry tomatoes, halved
  • 1/2 cup mushrooms, chopped
  • 1 jar of olives, water drained
  • 1 green pepper, chopped
  • 1/2 cup mayonnaise
  • 1 cup of balsamic vinaigrette dressing
  • 1 TBSP sugar
  • pepper
  • Parmesan cheese

Directions:

1) Cook the pasta in salted water until done.

2) Drain and let cool.

3) Add the cherry tomatoes, mushrooms, olives and green pepper.

4) Mix the mayonnaise, balsamic vinaigrette dressing and sugar.

5) Add the dressing and pepper and mix before serving (I made the veggies and pasta before work and added the dressing when I got home so it was not too soggy).

6) Top with Parmesan cheese.

Paula Dean Pasta Salad 001