Chili Brussels Sprouts

Chili Brussels Sprouts

This is my absolute favorite way of cooking Brussels sprouts. I got the recipe from a cousin, and I can’t stop eating them.

Chili Brussels Sprouts
1 pkt frozen Brussels sprouts, thawed
Chili flakes to taste
Salt to taste
Oil spray

Line a baking pan with silver foil, and spray with oil. Place the Brussels sprouts in a bowl. Spray it with a little oil and then sprinkle generously with salt and chili flakes. Toss so that they are evenly coated. Place in the baking tray and bake at 375 degrees Fahrenheit for about 30 minutes or until they start to brown. Remove from the oven, and drizzle with lime juice. Serve immediately.

Notes:
*If I am only cooking one packet, then I do it in the toaster oven.

Baked Fish In Foil

Baked Fish In Foil

When I diet, I like to follow this book called 'The Four Day Diet'. It gives me an extremely well-balanced meal, and doesn't leave me hungry. It was while I was doing this diet, that I came up with this recipe. Part of the diet states that I must eat a piece of fish or chicken on some days, and this is a completely oil/ fat free recipe (save from the fats in the fish).

I use Tilapia fillets; mainly because I don't like fish, and Tilapia is the least fishy- tasting fish I know and the fillets always come with the fat and skin removed. The reason I put the fish in foil, is so that the fish and vegetables get a chance to steam. The fish cooks fairly quickly, but the peppers and onions need to softened and cook by steaming. Also, this forces the water from the fish to stay in the foil, and doesn't let the fish dry up.



2 fillets fish (any type of fish fillet will do)
1 red pepper, sliced
Salt to taste
Pepper to taste
2 tsp oregano
2 tsp basil
Onion powder to taste
1 tsp chili flakes
2 pieces of Aluminium foil

Cut out two pieces of aluminium foil, large enough to individually wrap each piece of fish. In a bowl marinade the fish with all ingredients except peppers. Preheat the oven to 350 degrees Fahrenheit.

Place fish in the center of  a piece of foil, and top with peppers. Then close up the foil until it is well sealed, but not so tight that you have to tear it open later. Place it in an oven safe dish. Repeat with the other other piece. Then put it in the oven for about 25-35 minutes. Next take the fish out of the oven, and open only the top of the foil, so that the sides are still sealed and the water cannot escape. BE CAREFUL OF THE STEAM WHEN OPENING THE FOIL. Increase the oven temperature to 450 degrees Fahrenheit and put the fish back in the oven with the foil open on top, so that the peppers get a chance to brown. Keep it in the oven for about 10 minutes, then remove and serve with bread and salad.

Baked Fish

Notes:

*Different fish have different cooking times, my recipe is based off cooking Tilapia fillets.

*Different ovens also have different cooking times, so once you open the foil, make sure the peppers brown and not burn.

*In today's recipe I only used red peppers; however, I usually use a mix of red and yellow peppers and onions. Sometimes to make it spicy I also add a whole chili, slit down the length of one side.

When-In-Doubt Pasta In White Sauce

There are days when I have cooker’s block! Yes, I just made that term up. It’s when I have no idea what to cook, nothing in my recipe book, folder, and file appeals to me, and there isn't enough time to browse through random recipes online. This is when I turn to pasta.

My husband is not a big fan of pastas. He’s lactose-intolerant and finding tasty pasta recipes without cheese in them is close to impossible. So, I usually come up with my own recipes, and they are generally in a white sauce. For this recipe I've used Penne, but I prefer Farfella (the bow-tie looking one). Here is what I made for dinner Friday night.

Pasta in White Sauce

8oz (About 200gms) Penne

1 (full) chicken breast, cut into approximate 2 X 2 inch chunks

1 zuchinni, cut into chunks

1 red or yellow pepper, diced

1 bunch green onions, diced

2-3 cloves garlic, finely chopped

1 heaped tsp dried oregano

1 headed tsp dried thyme

1 heaped tsp dried marjoram

Salt to taste

Pepper to taste

Chili Flakes (optional)

1 cup (shredded) cheddar cheese (optional)

1 cup milk

1 tbs flour

Little olive oil

In a saucepan, bring some water to a boil, with a little salt and a teaspoon of olive oil. Once it’s at a rolling boil, put in the pasta and cook till almost al dente. Switch off and keep. The hot water will continue to cook the pasta until it cools down, which is why you must switch it off before it is fully cooked. 

In a bowl, mix together the flour and milk, and set aside. In another bowl, marinate the chicken pieces with about a teaspoon each of salt and pepper.

Heat a little olive oil in a pan on medium heat. Once it’s hot, put in the chopped pepper and green onion. Fry it a little, till the green onion starts to brown and the pepper starts to soften. Then add the garlic and cook till it browns. Add the herbs, chili flakes, salt, and pepper and cook for about 30 seconds. If it starts to stick or burn, use a little water from the boiled pasta. Next put in the chicken and allow it to brown slightly. When the chicken is half cooked add the zucchini. Now add the milk mixture and let it heat up and start to thicken. Add cheese if you wish to. Bring the sauce up to the consistency you like. Switch off the stove. Drain the pasta and mix it in with the chicken in white sauce. Serve hot with a salad. If you’re not lactose-intolerant, sprinkle with grated Parmesan.

Note:

*The pasta should have a generaous coating of white sauce, it should not be floating in it.

*I keep the skin on the zucchini, cut of the ends, slice it into quarters length wise, then cut it about ½ an inch thick. The zucchini pieces should be about ½ the size of the raw chicken pieces.

*I use lactose-free fat-free milk, but using whole milk will make it a lot creamier and tastier. 

Baked Pork

The marinades I make for my meat are usually whimsical. I open the fridge, pull out what I think would go well, and do the same with the spices in my cabinet. I also very rarely measure things out for recipes like this, and so these marinades are based on an estimate. Feel very free to add or remove quantities or ingredients, I know I always do.

3 thick pork chops
1tsp dried rosemary
2tbs ketchup
1tbs Worcestershire sauce
1/2 tbs soy sauce
1/2 cup red or white wine (I usually use whatever is in the fridge)
salt
lots of pepper
about 1tbs chili flakes

Preheat the oven to 350 degrees Fahrenheit. Rub salt and pepper over pork chops and set aside till oven is ready. Meanwhile mix all other ingredients together in the baking dish. Then add the pork chops to it and marinade them well. Loosely cover dish with silver foil, and put into the oven for an hour. After an hour, remove foil and broil for 10 minutes till pork chops start to brown. Remove and serve with sides, or slice for sandwiches, or eat in anyway you choose! :)