Boil a pot of water, add salt. In a large skillet, add cubed pancetta–about two big slices worth. Add a splash of olive oil, raise the heat and let the pancetta start to brown. When it’s getting closer to brown than not-brown, add broccoli florets–about two heads worth–to the salted water. Add 2 or 3 cloves of slivered garlic to the pancetta and some red pepper flakes. (Watch the garlic: don’t let it burn.) When the broccoli is just cooked, but still al dente (1 or 2 minutes) lift with a spider into the skillet with the pancetta and garlic. Now drop a 1 lb box of orecchiette into that same salted broccoli water; stir it all around so the pasta doesn’t stick to itself. Lower the heat on the broccoli and if the pan is too dry, add some pasta cooking water. Keep it on the lowest flame while the pasta cooks. When the pasta’s just al dente (9 minutes later) add with the spider to the skillet with the broccoli and pancetta (it’s ok if some pasta water gets in, it helps make the sauce). Toss all around until everything’s coated and the pasta’s totally cooked through and then, off the heat, add copious amounts of Parmesan cheese and one final drizzle of olive oil. Magnifico! There you have it: Orecchiette with Broccoli & Pancetta.

http://www.amateurgourmet.com/2009/09/orecchiette_wit.html

Ingredients 

1 small red onion, chopped fine
1 yellow bell pepper, chopped fine
3 tablespoons extra-virgin olive oil
a 7-ounce jar roasted red peppers, drained and chopped fine
3/4 cup finely chopped prosciutto or other ham (about 3 ounces)
1/2 pound gigi del gargano (ruffle-edged, cone-shaped pasta) or rotini (spiral pasta)
1 cup packed mixed fresh herbs such as basil, mint, and parsley leaves, chopped fine
lemon wedges as an accompaniment
freshly grated Parmesan cheese as an accompaniment

Directions 

In a heavy skillet cook onion and yellow pepper in 1 tablespoon oil over moderately low heat, stirring, until softened and stir in red peppers and ham. In a kettle of salted boiling water cook pasta until al dente and drain well. In a bowl toss pasta with pepper mixture, remaining 2 tablespoons oil, herbs, and salt and pepper to taste.

Serve pasta with lemon and Parmesan.

Just in time for the weekend, some easy pasta recipes! 

Ingredients

1/ 2cup chopped drained oil-packed sun-dried tomatoes (2 tablespoons oil reserved)
2 skinless boneless chicken breast halves (about 9 ounces total)

1 pound gnocchi pasta or medium shell pasta

4 garlic cloves, minced
1/2 cup chopped fresh basil
1/2 cup canned low-salt chicken broth
1/2 cup crumbled Gorgonzola cheese (about 2 ounces)
1/4 cup chopped prosciutto

1/4 cup pine nuts, toasted

Directions 

Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.

Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.

Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.

I know you love stir-fry!  Here is great, easy recipe for you.  Use Minute rice and you’ve got yourself a ten-minute meal! 

Ingredients: 1 tablespoon corn oil
1 tablespoon sesame oil
2 chicken breasts, boneless and skinless, cut into 1-inch cubes
2 tablespoons cornstarch
3 cloves garlic, minced
1/4 cup soy sauce
1 tablespoon rice wine vinegar
1/2 red bell pepper, julienned
1 carrot, julienned
1 small zucchini, julienned
1/4 cup chicken broth
1 tablespoon light brown sugar
1 bunch scallions, cut diagonally in 1-inch pieces
Hot cooked rice

DirectionsHeat the oils in a wok over high heat. Toss the cubed chicken breast in a bowl with the cornstarch to coat.
2. Add the chicken and minced garlic to the wok and stir-fry until the chicken is lightly browned. Add the remaining ingredients except the scallions. Cover and cook for three minutes.
4. Add the scallions. Cover and cook for two more minutes. Serve with Minute rice.   

Brunch party anyone?  This dish is a BIG crowd pleaser! Ingredients

3 Tbsps oil
2 lbs frozen hash brown potatoes
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
2 cups cubed ham
10 eggs, beaten
Salt & pepper, to taste
1 1/2 cups Cheddar cheese, shredded

Directions

Heat oil in large skillet. Add hash browns, onion, and bell peppers. Cook until potatoes begin to brown. Apray 9″ x 13″ baking dish with Pam. Spread potato mixture in pan. Top with ham. Pour beaten eggs over all and season to taste with salt and pepper. Gently stir to coat all ingredients with eggs. Sprinkle with cheese. Refrigerate overnight. Bake uncovered at 375 degrees for 35 minutes. Makes 8 servings.

This is a “recipe” from my cousin…it is SO easy. 

Ingredients

1 can of low-fat Cream of Mushroom soup

2 cups (or more if you like) of frozen mixed vegetables (corn, peas and carrots)

Phylo pastry

1/2 cup of red wine

1-2 COOKED chicken breasts cut into chunks (or I use already cooked chicken strips and cut them in half)

Directions

Preheat oven to 375 degrees.  In a mixing bowl, combine all ingredients execpt Phylo/pastry.  If mixture is too dense, add a touch of water. 

Grease the bottom of a glass square pan.  Line bottom with phylo pastry – about 2-3 sheets – so that it covers the bottom.  Pour half the mixture over top.  Do another layer of phylo pastry and pour rest of mixture over top.  layer phylo on top to cover everything -enough to make a good crust. 

Bake for about 35 minutes or until brown and bubbly. 

Periodically, I will post my Hits and Misses in the Shopping Cart category – a category all about my favourite place…the grocery store!). 

Here is this weeks MISS from President’s Choice.  Not surprising, everyone should skip the Cauliflower Topped Shepherd’s Pie: 

 :

One of my favourites from President’s Choice, but your own can be just as good, if not better!  And, you can treat your hubby to a good homemade meal - as you just can’t beat comfort food on a frosty January day.   

Ingredients

Shepherd’s pie sauce mix (found in the baking section where you would pick up dry dressings, dips and gravies)

Lean ground chicken (1 package) or beef, if you wish (I just tell Ian that the chicken is beef.  With the sauce, he has no idea…)

2 cups of frozen corn (or as much as you want).  You can also add peas if you so desire.

1 package of dried mashed potatoes (sound gross but they are good and REALLY easy to make.  You can find them in the dry good section of the grocery store – where the Kraft dinner is and all you do is add water.)

A bit of butter or margarine

Directions

Preheat oven to 350 degrees.  Prepare your mash potatoes as per the direction on the package.  In a non-stick skillet/fry pan, add ground meat and brown on medium heat until almost fully cooked.  Follow the directions on the sauce packet and cook meat through.  Add corn and cook for about five minutes on medium heat.   Pour meat mixture into a low square glass baking dish.  Cover meat with mashed potatoes.  Use a fork to mash the potatoes down and cover the meat (and to make a design if you wish!).  Add a little bit of butter to the top of the potatoes (add little dabs in various places).  Cook for 40-45 minutes until cooked through.  You can broil until the top is golden brown (about 2 minutes).
Enjoy!

Here are my grocery picks for the week in order to make Chicken soft tacos and Mexican Chicken Salad:

Romaine lettece

Black beans

Salsa (Medium)

Chedder Cheese (Light Old or Medium Cheddar)

Ground chicken

Pre-packed cooked chicken breast strips (found in the luncheon meet section)

Soft tortillas (Whole wheat or white – white definitely tastes better)

Taco seasoning (found in the salsa section – PC makes a good one)

One of my favourite Halloween treats!!!   

Ingredients 

Nonstick vegetable oil spray
1 large egg white
1 tablespoon fresh lime juice
1 teaspoon olive oil
2 tablespoons sugar
1 tablespoon curry powder
1 1/2 teaspoons coarse kosher salt
1/8 teaspoon cayenne pepper
12 ounces hulled pumpkin seeds (about 2 1/2 cups)

Preheat oven to 350°F. Line large rimmed baking sheet with parchment; spray with nonstick spray. Whisk egg white, lime juice, and oil in large bowl. Add next 4 ingredients; whisk. Add pumpkin seeds; toss. Transfer to baking sheet, spreading evenly. Bake until toasted and fragrant, stirring often, about 24 minutes. Cool on sheet.

Do ahead: Can be made 5 days ahead. Store toasted seeds airtight at room temperature.