Tuesday, April 6, 2010


There hasn't been much sewing done recently, not that I can show you anyway! So, I shall have to resort to sharing my dinner instead!

This super quick receipe is becoming a fast favourite at our place. Miss TikiBoo says it's her favourite...along with fish & chips, spaghetti bolognaise...

The best thing about it is that you can really add whatever vegetables you like to it, even frozen if that's your thing. We don't eat onion, but if you do, then add that at the garlic stage.

2 tblspns oil
1 clove garlic - crushed
2 handfuls of mushrooms
1 red capsicum
1 zuchinni
1 large carrot
2 big handfuls of baby spinach
1 410gm can crushed tomatoes OR 1 can of tomato soup
1 sml can sweet corn (drained)
2 cups chicken stock
1 cup risoni pasta
1/2 teaspoon chilli (I use the Gourmet Garden tubes but you can use flakes or powder)
1/2 tspn dried thyme
1 shredded BBQ chook (optional. You could also try chorizo)

Dice all your vegetables, except spinach, into approx 1cm size.

Heat the oil in a large fry pan, add garlic and saute for two minutes.

Add the diced vegetables and fry for a few minutes until they start to soften.
Stir in everything else, except the chicken.

Bring to the boil, stirring occasionally to prevent the risoni from sticking to the bottom of the pan.

Reduce the heat and simmer, covered, gently for about 15 minutes or until the risoni pasta is tender and most of the liquid has been absorbed.

*Give it the occasional stir or the pasta will stick to the bottom of the pan.*

Add the baby spinach, then chicken or chorizo at the end, stir through enough to heat.

Serve with some fresh, crusty bread.

This receipe was inspired by THIS one.

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