Recently-invented spaghetti thing!
Sep. 9th, 2010 08:08 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentric posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
batchlunchSo I came home tonight, and I was tired and cranky and had not much in the way of ingredients in the fridge. And yet I made a surprisingly tasty meal which divides up nicely into portions and will serve as a staggered dinner for tonight (everyone drifts in at different hours), and maybe tomorrow's lunch as well.
* Free from: tomatoes; lactose/dairy (unless you add cheese; I think it'd be bland without cheese, but your call)
* Adaptable to: gluten free, if you have the appropriate pasta and pesto; possibly even vegetarian if you added more nuts or bulked it out with feta cheese instead of meat
* Preparation: low on chopping; does require you to boil a pot and cook spaghetti; requires a second pan for making up the meat/topping mix
Ingredients:
* 3 diced chicken thigh fillets or equivalent
* 4 spring onions/ shallots (the long green ones, not the small round ones)
* 3 hunks of frozen shredded spinach, or equivalent in fresh
* Around 2 tablespoons of pesto
* Dash of lemon juice
* Thyme
* Garlic (I used 2 tsp minced)
* Oil for cooking
* 3 people's worth of spaghetti
* 1/2 to one cup of unsalted cashews
* Parmesan to serve
Things I would add if I had them in my house:
* Crumbled feta cheese
* An actual onion, diced
Things you do:
1. Cook your spaghetti and thaw out your hunks of spinach.
2. While that's happening, fry the chicken in garlic; add a pinch of thyme at the end.
3. Remove the chicken from the frying-pan. If you have an actual onion, fry in a generous dash of oil until caramelised.
4. Quickly stir-fry the spring onions, then return chicken to the pan. Add cashews and spinach; stir up until the chicken is coated in spinach. Add another pinch of thyme and a dash of lemon juice.
5. Drain the spaghetti and return to pot. Tip in the chicken/cashews/etc; stir up well. Add pesto (and feta if you're going that route) and stir up until ingredients are evenly spread around the spaghetti.
6. Serve with parmesan on top.
* Free from: tomatoes; lactose/dairy (unless you add cheese; I think it'd be bland without cheese, but your call)
* Adaptable to: gluten free, if you have the appropriate pasta and pesto; possibly even vegetarian if you added more nuts or bulked it out with feta cheese instead of meat
* Preparation: low on chopping; does require you to boil a pot and cook spaghetti; requires a second pan for making up the meat/topping mix
Ingredients:
* 3 diced chicken thigh fillets or equivalent
* 4 spring onions/ shallots (the long green ones, not the small round ones)
* 3 hunks of frozen shredded spinach, or equivalent in fresh
* Around 2 tablespoons of pesto
* Dash of lemon juice
* Thyme
* Garlic (I used 2 tsp minced)
* Oil for cooking
* 3 people's worth of spaghetti
* 1/2 to one cup of unsalted cashews
* Parmesan to serve
Things I would add if I had them in my house:
* Crumbled feta cheese
* An actual onion, diced
Things you do:
1. Cook your spaghetti and thaw out your hunks of spinach.
2. While that's happening, fry the chicken in garlic; add a pinch of thyme at the end.
3. Remove the chicken from the frying-pan. If you have an actual onion, fry in a generous dash of oil until caramelised.
4. Quickly stir-fry the spring onions, then return chicken to the pan. Add cashews and spinach; stir up until the chicken is coated in spinach. Add another pinch of thyme and a dash of lemon juice.
5. Drain the spaghetti and return to pot. Tip in the chicken/cashews/etc; stir up well. Add pesto (and feta if you're going that route) and stir up until ingredients are evenly spread around the spaghetti.
6. Serve with parmesan on top.
no subject
Date: 2010-09-09 11:11 am (UTC)A cheese alternative that I have sometimes used is nutritional yeast flakes ground up with seseame seeds. It doesn't melt like cheese, obviously, but it has a similar 'savoury' flavour as parmesan
no subject
Date: 2010-09-09 11:14 am (UTC)Yeast flakes, huh? Good to know. I'll keep that in mind for any time I'm feeding lactose-intolerant persons.
Those with mild lactose intolerances might be able to use pecorino cheese, too - my former housemate's BF was lactose-intolerant, but pecorino was ok. Also, pecorino is delicious.
no subject
Date: 2010-09-09 11:20 am (UTC)no subject
Date: 2010-09-09 11:23 am (UTC)no subject
Date: 2010-09-09 04:02 pm (UTC)