Slapdash

Definition:
–adverb

1.	in a hasty, haphazard manner

–adjective

2.	hasty and careless

My grandfather was a slapdash cook, throwing whatever he could together. A good friend came over the other night and she made us dinner, she is a slapdash cook.

Me, unfortunately not so much. I need structure, I need direction, I need inspiration for whatever I am making. Maybe it is due to what I consider lack of experience, or simply a fear of the unknown...what is it really going to taste like? My friend explained to just go for it and mix stuff up.

But I can't, I just can't!

Unless, I am making pasta. Fr some reason at that point I have no problem getting creative with my dishes, and simply adding whatever I have on hand. Pasta seems like something that you just can't screw up too badly, so why not just go for it. I probably should transfer this attitude to more of my dishes, and I guess I will in time. I just need to take baby steps to get there, Hey it is not like I am wanting to go on Hell's Kitchen or some other reality based chef show. All I want to do is cook for my family!

Lemon Shrimp pasta:

• Farfalle (aka bowtie) pasta
• half onion chopped
• 3 cloves garlic minced
• 1 pound uncooked shrimp, peeled and deveined
• zest of 1 lemon
  
• 1 cup frozen peas
• 2 tbsp cream cheese
• 1 cup white wine (or chicken broth)
• 1/4 cup chopped fresh basil

Cook pasta according to package directions.

In large fry pan, cook onions and garlic until soft. Add uncooked shrimp and cook until just starting to turn pink. Add frozen peas and lemon zest and continue to cook until shrimp is cooked. Add cream cheese and stir into mixture until melted. Add broth or wine and mix.

Remove from heat and add to mix with cooked pasta. Add basil, and toss.

Enjoy!

Chicken Curry Pasta

Okay, I should be reading Harry at the moment, but I needed to take a little break. Shhh don't tell anyone.

In our house we have all have a special love for pasta. Really though who doesn't love it?
There is a versatility about it like none other. Not only that but it can be as simple and straight forwards as you want or you can easily spice things up.

We of course all have our favorite way of indulging in it too. Lilly for example will only eat pasta with nothing but Parmesan cheese all over it. Hubby and I love a bowl of spaghetti and meat sauce, and it is a staple in our home. But, every now and again you need to change things up, and pasta is one of those things I feel confident enough to create new recipes on my own...very slap and dash as my mother would say. So I created this recipe last night and my wonderful Hubby and I both severely over ate due to it being so incredibly good! He is already requesting that I make it again, and we just finished the left overs today! Super quick and easy too if you are looking for a weeknight meal.


Chicken in a curry cream sauce pasta:

• Whole wheat pasta
• 2 chicken breasts cut into strips
• 1 onion finely chopped
• 3 cloves garlic minced
• 1 cup cherry tomatoes, cut in half
• 1 cup white wine
• 1 tbsp curry powder
• 1 cup heavy cream
• Olive oil

Cook pasta according to package directions

In skillet heat oil and cook chicken strips until no longer pink. Remove from skillet and place off to the side keeping warm.

Adding more oil to pan fry garlic and onion until translucent. Add tomato and cook until tomato starts to soften. Pour in wine and saute until wine is almost gone.

Add curry powder to onion and tomato mixture, fry until fragrant. Add cream, and gently mix together. Simmer until sauce coats the back of the spoon. Return chicken to sauce, and stir until well coated and warmed through.

Serve over pasta and enjoy!

Oops, Forgot it was a holiday!

Silly me wasn't thinking last week when I was menu planning. I got to cook dinner tonight for Hubby, because it was a long weekend! So I had to so the kitchen scramble again, this really is starting to feel way to familiar. Anyway, I got creative tonight, and it paid off again. I better be careful with this though taking too make risks, and I am bound to get caught soon!

Shrimp, Avocado and Pesto Pasta:

• 1 lbs shrimp, peeled and deveined
• 1/2 red onion diced
  
• 1/2 cup pesto sauce (ours only had about 1/3 cup, as it was all I had left, but it definitely could have used more)
• 1 avocado cut up
  
• Juice of 1/2 lime
• Olive oil
• Pasta of choice

Cook pasta according to package directions.

Heat oil in skillet and add onion cooking until soft. Add shrimp, squirt of lime juice, and pesto sauce to skillet cooking until shrimp are pink. If needed add some of pasta water to skillet. Pour sauce over pasta and toss to coat.

Squeeze remaining lime juice over avocado, and add to pasta. Toss and enjoy!

Old mother hubbard went to her cupboard

Monday nights are bleak in our house. I don't cook, partly because it is just for me, and parlty because it is the end of the grocery cycle and there is little food left.

But tonight there was just enough for me to make something yummy, a frittata! Super quick, super easy and really yummy. Just what my tummy ordered :)


Fettuccine frittata:

• 1 bowl left over fettuccine cut into shorter pieces
• 1/2 cup of tomato sauce (you could use alfredo or whatever else)
• Handful of Parmesan cheese + extra for sprinkling
  
• 3 eggs
• 1 Tbsp of butter
• Pepper
  
• Fresh chopped parsley

In oven proof skillet on stove top melt butter on medium-high heat. In bowl mix together fettuccine with sauce, cheese, beaten eggs, and lots and lots of pepper (a personal preference you can of course omit). Pour mixture into hot skillet, and cook until it is almost set, with top slightly runny still.

Sprinkle extra cheese on top and place skillet under broiler on high, until golden brown and set. Remove from oven (be careful, I have burnt myself many a time) and sprinkle with parsley.

Enjoy!