A very belated New Years greeting for all you of out there. 2011 has been a pretty good year. May the 2012 bring you lots of happiness, good food, and good health.
Hands up who has been feasting up a storm during the silly season? I know I’m guilty. Though with the ankle injury it means I had to stay at home more, therefore, missing out some of the parties. Having said that though I have not cooked properly for a few days and has relied on take outs etc. As a result I’m starting to feel a little bloated, and a little sluggish. Time for some healthier meals!
We went to the supermarket and filled our fridge with vegetables. And fish. Before the Chinese New Year comes (only 2 weeks more) we will try to eat as green as possible. At the same time cut our alcohol intake down (most important). Once I can walk properly again I’ve got to get back to exercising daily too.
This is another recipe using the very versatile Zucchini. This simple pasta can dressed up with more ingredients you can find in yours fridge, though already perfect on its own. I dressed mine up with Truffle oil. Good for a summer picnic, or a weeknight dinner.
1 medium zucchini, sliced
1 medium onion, sliced thinly
2 garlic cloves, minced
3 tablespoon olive oil
1 teaspoon sea salt (roughly)
generous sprinkle of black pepper
1 pinch of dried basil (better if you have fresh ones)
200g Penne (for 2 so depends how much you eat)
Handful of grated Parmesan cheese
Juice of half a lemon
Handful of chopped walnuts
Truffle oil (optional)
1. Preheat oven to 170 degree Celsius.
2. Toss zucchini, onion, garlic with 2 tablespoons of olive oil in a bowl, season with salt and pepper. Spread the mixture on parchment paper and roast until zucchini is lightly browned, turning once, about 20 minutes.
3. Prepare the pasta according to the package directions. Drained the pasta, reserving just a small amount of liquid and add the rest of the olive oil. Set aside.
4. Stir the roasted vegetables into the pasta. Turn on small heat so the pasta doesn’t get too cold when you serve. Add basil and cheese and mix well.
5. Turn off the heat and squeeze lemon juice over. When serving sprinkle walnuts on top and add a dash of truffle oil.
Feel free to add things like eggplants, sun-dried tomatoes, olives or even chili. If you can’t absolutely can’t do vegetarian, add crispy bacon, or Chorizo sausages, or salmon. For a vegan version omit the cheese. Serve immediately. Or eat cold like a salad. It’s versatile enough.
While we are here, let’s make a list of foodie resolutions too:
1. Get a new camera for this blog. Suggestions welcome.
2. Eat vegan or vegatarian for a week at least every 2 months. And support Meat Free Monday.
3. Make more desserts because life is too short. Bake more. Take on more complicated projects.
4. Host more dinner parties at home. Helps me to become less socially awkward.
5. Work towards either a catering business or a restaurant. I give myself 5 years time for this.
Now time to plan my healthy meals for the rest of the week! Feel free to throw in some recipe suggestions.