I’ve got such a backlog of posts for you, from some thoughts on Jamie Oliver’s Chicken Caesar Salad (it’s delicious!) to a quite tasty red pepper pasta dish I made up the other night, so let’s dive right in!

Part I: Jamie Oliver’s Chicken Caesar Salad

Let me start by saying that I don’t like Caesar salad.  But this was delicious!  The homemade croutons are easily the best part, but everything just works so well together, and the dressing is lemony and fresh as opposed to being heavy and gross like most salad dressings.  I did make a few changes (mostly out of necessity) when I made it though.  First, instead of using chicken legs or thighs, I had to use chicken breast because I couldn’t find any legs that weren’t attached to a whole chicken.  (And as the only carnivore in the house, I really have no use for a whole chicken).  But legs would definitely be better because they don’t dry out the way breasts are sometimes prone to.  I substituted prosciutto for the pancetta that the recipe calls for since I can’t for the life of me find a store that sells pancetta, but the prosciutto worked fine and added a nice salty flavor.  I also added asparagus (just tossed it in with the chicken and croutons when I added the prosciutto) and I think that you should all definitely add asparagus if you happen to be making this salad in the springtime!

Yum!

Part II: Red Pepper Pasta

This meal came out of one of those “I’m starving but I don’t want to go to the store and surely we have enough food around here to throw together a pasta dish” type of days.  And sure enough, we did have enough ingredients and this actually turned out to be one of my best experiments.

Ingredients

The inspiration was the jar of red and yellow peppers I found in my cupboard.  I don’t remember why I bought them in the first place–probably I had seen some recipe that I had wanted to try but subsequently forgot about–but they really turned out to be the star of the dish.  I also had a few stray mushrooms left over from the pea shoot recipe, half a red onion left over from something or another, two lonely cloves of garlic, and a bit of fresh rosemary left over from the chicken Caesar salad.

So of course, these ingredients say to me: stir fry!

Stir fry!

I put the mushrooms, onions, and rosemary in first, along with a dried chili pepper, since they take a little longer to cook.  Then I added the red peppers and garlic, salt and pepper, and finally stirred in the pasta:

Red Pepper Pasta

The roasted red peppers from the jar add a really nice sweetness to this dish, while the dried red chili adds just a hint of a kick.  Top it off with a little Parmesan cheese and you’ve got yourself a quick and easy meal!

Red Pepper Pasta
(serves 2) 

  • 1-2 roasted red peppers (from a jar, or you can roast them yourself), sliced into matchsticks
  • 3-4 crimini mushrooms, sliced
  • 1/2 red onion, diced
  • 2 cloves of garlic
  • 1 dried red chili pepper
  • leaves from 2 stalks of fresh rosemary, finely chopped
  • olive oil
  • 110g pasta of your choice
  • salt and pepper to taste
  • Parmesan cheese

Start a pot of water boiling on the stove for the pasta.  Meanwhile, chop all of your ingredients except the red chili pepper.  Put a good splash of olive oil in a skillet over medium heat and add the mushrooms, onion, chili pepper, and rosemary.  Stir or toss occasionally until the mushrooms start to brown.  Then add in the red peppers and garlic, taste, and add salt and pepper as needed.  Once the pasta is done, drain it and it to the skillet.  Once everything is mixed, taste again and adjust seasonings if necessary.  Serve topped with freshly grated Parmesan cheese.

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