Recipes: Oneza Tabish
CHEESY MUSHROOM SPAGHETTI
1 cup spaghetti
1 and 1/4 cup sliced mushrooms
3tbsp olive oil
3 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
1/2 cup grated cheddar cheese
Cook the spaghetti in a large pot of salted boiling water according to package directions. Drain and keep aside.
Over medium heat, heat olive oil in a skillet.Add the sliced mushrooms and cook for 4-5 minutes until they start to turn golden brown.
Add the minced garlic to the pan along with the salt and pepper. Cook and stir constantly for one more minute.
Turn the heat to low and add the spaghetti and the grated cheddar cheese. Add a little water if it is too dry.
Toss with tongs to coat.Cook for another 2 minutes and turn off the heat.
Serve hot garnished with finely chopped fresh parsley.
BAKED TUNA CASSEROLE
1 cup of mixed, boiled vegetables such as beans,carrot and corn
1/4 cup all-purpose flour
1 1/2 cups milk
1/2 cup mayonnaise
1/2 cup frozen peas (steamed)
2 cans of tuna (drained and flaked)
1 1/2 cups breadcrumbs
2 tbsp butter (melted)
Heat the oven to 350 F/180 C. Lightly spray a baking dish with oil.
Meanwhile, melt the 2 tbsp of butter in a saucepan over medium heat.
Add the vegetables and peas and saute until tender.
Add the flour. Cook, stirring, for 1 to 2 minutes.
Gradually add the milk and continue to cook, stirring, until thickened.
Stir in the mayonnaise and tuna .Bring to a simmer and continue cooking, stirring, for 1 minute longer.
Turn off the heat and add the mixture to the prepared baking dish.
In a small bowl, make the topping by combining the breadcrumbs with the remaining 2 tbps of melted butter.
Sprinkle the buttered breadcrumbs over the casserole.
Bake for 25 minutes, or until the casserole is bubbly and topping is browned.
LEMON BUTTER RISOTTO WITH ASPARAGUS
6 cups vegetable broth
4 tbsp butter
1 small onion, finely minced
2 cloves garlic, minced or grated
2 cups Arborio or short-grain rice
1 bunch asparagus, trimmed and cut into 1/2 inches
1 lemon, zested and juiced
1/4 cup mixed dried herbs
1/2 cup parmesan cheese, grated
Salt and pepper to taste
In a saucepan, boil the broth.
In a separate large sauce pan on medium-high heat, melt 2 tablespoons butter.
Add onion and cook, stirring frequently, until pink, about 5 to 6 minutes. Add garlic and cook for another 30 seconds until fragrant.
Add rice and cook, stirring frequently.
Add 1/2 cup of warm broth and cook, stirring constantly, until almost all of the broth has been absorbed.
Continue adding 1/2 cup of broth in this manner until rice is tender and creamy, about 20 to 25 minutes in total.
With the last batch of broth, add chopped asparagus and allow to cook until tender for about 5 minutes.
Once cooked, remove the risotto from the heat and stir in lemon zest, lemon juice, herbs, cheese, and remaining 2 tablespoons butter.
Mix well till everything is well combined.
Season with salt and pepper to taste and serve hot.
750g boneless skinless chicken breasts thinly sliced
2tbsp olive oil
1 cup cream
1/2 cup water
1tsp garlic powder
1tsp dried oregano flakes
1tsp fresh finely chopped parsley
1 cup spinach chopped
1/2 cup sun dried tomatoes
salt and pepper to taste
In a grill pan add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side.
Remove chicken and set aside on a plate.
In a pan,add the cream, water, garlic powder,oregano, finely chopped parsley, salt and pepper.
Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt.
Add the chicken back to the pan , mix well and turn off the heat.
Serve hot with dinner rolls.