Chicken Mince, Pasta, Cherry Tomatoes
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msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 14,425
Welcome to DC
Andy M.
Certified Pretend Chef
Make meatballs with the mince. Sauté minced onion and garlic in a little oil. Add that to the mince along with breadcrumbs salt and pepper and an egg. Form into mini meatballs and bake at 400ºF until golden brown and cooked through.
Sauté more onion and garlic in oil, along with sliced mushrooms. When browning along the edges, add halved cherry tomatoes and simmer until softened. Add heavy cream and simmer to thicken. Add some fresh basil leaves if available and toss with cooked pasta.
Sauté more onion and garlic in oil, along with sliced mushrooms. When browning along the edges, add halved cherry tomatoes and simmer until softened. Add heavy cream and simmer to thicken. Add some fresh basil leaves if available and toss with cooked pasta.
Aunt Bea
Master Chef
Save the chicken for tomorrow and make a clean out the vegetable crisper sauce as Andy suggested.
Even if all you have is a little olive oil, butter, S&P, and cherry tomatoes you will end up with a nice light pasta sauce in the time it takes to cook the pasta.
If you have some fresh garlic, onion, hot pepper flakes, etc… they will help to give the sauce a bit of personality.
Cook the cherry tomatoes in the butter and oil until they pop and release their juices, toss with hot pasta and top with a flurry of grated cheese.
This sort of foodsmandhip should become a weekly ritual to use up the odds and ends from the previous week in a soup, salad, stir fry, pasta sauce, etc…
This week it may be cherry tomatoes, next week it could be fresh spinach, zucchini, mushrooms, etc…
Learning a few simple techniques is often more important to a cook than a book filled with recipes.
Good luck!
Even if all you have is a little olive oil, butter, S&P, and cherry tomatoes you will end up with a nice light pasta sauce in the time it takes to cook the pasta.
If you have some fresh garlic, onion, hot pepper flakes, etc… they will help to give the sauce a bit of personality.
Cook the cherry tomatoes in the butter and oil until they pop and release their juices, toss with hot pasta and top with a flurry of grated cheese.
This sort of foodsmandhip should become a weekly ritual to use up the odds and ends from the previous week in a soup, salad, stir fry, pasta sauce, etc…
This week it may be cherry tomatoes, next week it could be fresh spinach, zucchini, mushrooms, etc…
Learning a few simple techniques is often more important to a cook than a book filled with recipes.
Good luck!
blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 7,134
This is such a good suggestion. I had veggie rice, tomato sauce, taco sauce, collards, natto, red beans, cooked mushrooms, mixed grains, cut cantaloupe, all in containers in the fridge from recent meals. Mr bliss assembled his own lunch today and he is starting to enjoy the creative aspect to making himself a plate of whatever he wants. He had veggie rice with a mixture of tomato sauce and taco sauce, red beans, and mushrooms. I had collards, natto, mixed grains, mushrooms, and mustard/vinegar. We both had cantaloupe too. I could have made it into something, added peppers and onions, a soup or stir fry, but this was just less work and we are full.
GotGarlic
Chef Extraordinaire
Foodsmanship is a great word
Aunt Bea
Master Chef
I believe that it originated with food editor and author Dorothy Parker.Foodsmanship is a great word
Kathleen
Cupcake
Welcome to DC!
