Forever Nigella: Colourful

 

Admission: I have only ever had pasta sauce in the colours of red, white, or yellow.  Is that sad?  I don’t know.  Well, today that changed.  The ushering in of Spring and its parade of colours has inspired me to name this month’s Forever Nigella #25, (which I am hosting), “Colourful”.  Thumbing through Nigella’s recipes I came across a beautiful pasta dish with green sauce!  My attention had been captured.  It was lovely, colourful, fresh, and inviting.  And it’s a relatively easy and quick recipe too! 

Pasta Alla Genovese

Click here for the recipe.

So what gives this its gorgeous green hue?  Basil!  And it smells divine.  This was a beautiful switch from my normal sauce.  The basil and parmesan give the sauce a classic Italian taste, while the potatoes and beans add texture to the dish. 

Next time I make this, (and there will be a next time), I may put the beans in at the same time as the potatoes.  Although I found the beans just perfect, my family prefers longer cooked beans.  I’m ok with that.  I may also not allow the potatoes to cook as long as I did this time.  Perhaps it was my choice of potato, (Idaho), or the size of the chunks, but they cooked quite quickly and started to turn to mush.  It was still delicious, but I may have lost some of the potato when I drained the pot, I should have trusted my instincts on this one. I also would add a pinch of salt to the pesto next time, just to boost the flavor a little. One more thing:  the recipe calls for both olive oil and extra virgin olive oil.  I thought I had both, but only had the extra virgin olive oil.  So that’s what I used.  Brian said it was ok as long as I didn’t use olive oil with a questionable reputation. Sound advice.

Note for American readers: Silly me. Of course I would choose a theme word with a different American English spelling. Don’t freak out! I decided to spell it the British English way in this post, (since Nigella would spell it that way, of course.) If you don’t like it, just blame Noah Webster for making things terribly confusing for us all. Also, the recipe calls for “fine beans”. The all knowing internet told me that’s just green beans. Skinny ones perhaps work the best for this recipe, but use whatever fresh you can find.

A big thank you to Sarah at Maison Cupcake for organising the Forever Nigella blogging event, and allowing me the opportunity to host this month.  We would love for you to join us this month by whipping up something colourful from Nigella Lawson’s recipes and then blogging about it, (see rules below).  Please link up to your post using Linky Tools below.  All entries will be eligible for a drawing to win one of these colourful beauties:

The winner will choose the colour of choice.  The second scoop goes to the winner of the raffle below.  International entries are allowed.

Link your Forever Nigella blog post here: 

Enter here for the Ice Cream Scoop Giveaway:

 

a Rafflecopter giveaway

Click here for the round-up and winners!

Forever Nigella Participation Rules

How it works:

Events run 1st to 30th unless otherwise stated.

Events are to be announced on host’s blog on the 1st with round ups on 1st of the next month signposting the next host and theme.

Blog checking lines:
Forever Nigella #[number] is being hosted by [name] of [blog]. This month’s challenge is to prepare and blog any Nigella Lawson recipe [describe theme]. Forever Nigella is organised by Sarah at Maison Cupcake.

1. Blog by the deadline showing:
a) current Forever Nigella badge
b) link to the current host’s announcement post
c) link to Forever Nigella page: http://maisoncupcake.com/forever-nigella-faq

Entries should have been published during that month.

2. Remember copyright.
Please do NOT reproduce Nigella’s recipes verbatim. Say which book it was and/or link to it online (see likely places below). If you’ve adapted the recipe i.e. changed at least two ingredients or amended the method then it’s ok to publish the a recipe in your post but you MUST write directions in your own words.

3. Submit your post via the linky tool – if there is no linky being used email the host cc’ed to sarah AT maisoncupcake DOT com. Tweet posts using #forevernigella and @maisoncupcake and Sarah will try to RT all those she sees.

The Forever Nigella page has a list of Nigella resources, future hosts and links to past themes and round ups.

Nigella Resources

No Nigella books yet? Search these resources online:

• Official Nigella site: http://www.nigella.com/
• BBC: http://www.bbc.co.uk/food/chefs/nigella_lawson
• Channel 4: http://www.channel4.com/4food/recipes/popular-chefs/nigella-lawson-recipes
• Good Food Channel: http://uktv.co.uk/food/chef/aid/530864/
• Food Network: http://www.foodnetwork.com/nigella-lawson/index.html
• Daily Mail: http://www.dailymail.co.uk/home/search.html?s=y&authornamef=Nigella+Lawson

A Hoppin’ Party: The Meal

 

When it comes to first birthday parties, since your little one isn’t likely to have a bunch of cronies yet, it’s likely the guest list will be made up with mostly family and close friends.  By the time I added up everyone who absolutely had to be invited, it was already going to be a big guest list, so why not add a few more people who love our son?  We had invited about 60 people in the end.  We also decided that an evening party would be best for several reasons.  This worked out great because some family wouldn’t have been able to come to an earlier party.  Since we were having an evening party, we decided to serve a full meal. 

We kept the menu simple: salad, two kinds of pasta and bread.  My Mother-In-Law took care of the salad and bread.  My Sister-In-Law, Leigh, made the spaghetti sauce which I used to make Baked Spaghetti.  Basically, I just mixed the cooked spaghetti and sauce in a pan and added a few cups of shredded mozzarella to the top before covering with foil and adding to a warm oven.  I used the Hefty EZ Foil Party Pans Giant Size (19 1/2 in x 11 1/2 in).  They fit over the steam tables we used.  I was able to fit four 1 pound boxes of thin spaghetti plus sauce and cheese into the one pan. 

The other pan held 3 batches of Chicken “Fettuccini” Alfedeaux.  This is alfredo for people who don’t like alfredo. Trust me, I live with one of these people.  My husband WILL NOT eat fettuccini alfredo, but he loves this!  I think the secret to this dish’s success is that the cream sauce is not thick and overpowering as you will usually find alfredo sauce to be. 

And if you’re wondering about the spelling of Alfredeaux, that is because the chicken is seasoned with Cajun spices.  I only seasoned the chicken so that it wouldn’t be too spicy, but it is really good with a little dash over the top of the pasta too.

I lost count of how many requests I had for this recipe; it really is that good!  But I can’t take credit for it as I once requested this recipe from our friend Keith.  Thank you so much Keith, I am so grateful!

Chicken “Fettuccini” Alfredeaux

6-8 servings

1-12 oz. package of wide egg noodles

1 package of Knorr White Sauce or Alfredo Sauce Mix

2-3 cloves of garlic, minced

2-3 large boneless chicken breasts

Cajun spice mix to taste

1 cup parmesan cheese

1 stick butter

1 pint heavy cream (although half and half works too)

Prepare noodles according to the package directions, drain and set aside.

Bake or grill the chicken seasoned with the Cajun spices.  Cut up or tear the chicken into small pieces.

Melt the butter in a large pot.  Add the packet of sauce mix and stir.  Add the cream.  Bring to a boil.  Reduce heat and simmer for four minutes, stirring constantly.  Remove from heat: add the cheese and garlic and mix well. 

Mix well and pour over the pasta.  Toss the pasta well until the sauce is distributed throughout.  Finally, add the chicken and stir into the pasta.

Serve warm and with a dash of Cajun spices over the top.

Click here for the Printable Recipe at Tasty Kitchen.

Linked to Suzy’s Artsy Craftsy Sitcom and Today’s Creative Blog.

Dessert Wars: Go Green

March’s Dessert Wars challenge is Go Green. To celebrate St. Patty’s Day and the color green, the challenge is to create a dessert using naturally green ingredients. We must use at least one traditional dessert ingredient and at least one non-traditional ingredient.

Traditional	Non-Traditonal
Green Apples	Cucumber
Green Grapes	Green Tea
Limes	Wasabi
Pistachios	Green Chilies
Honeydew Kiwi	Basil or other green herbs
Green Pears	Soybeans/Tofu
Mint Pandan	Vegetables like Spinach or Peas
	Lemon Grass
	Green Cheese
	Avocado

My inspiration came to me in a funny way. I wasn’t sure what I was going to do for this challenge. Then one day I was adding wax to my Scentsy warmer. It smelled so good, and I realized that the scent was Cucumber Lime. Perfect! Now what to make with that? I settled on a granita, something I’ve never made before, but it’s so easy I don’t know why I haven’t yet.

Granita is a Sicilian dessert with many variations. It can either be coarse and crystalline or smooth and slushy. The technique I’m giving provides the coarse texture.

Cucumber Lime Granita

Serves 4

Ingredients:

• 1/2 cup sugar
• 1/2 cup water
• pinch of salt
• zest of two limes, divided
• 3 tablespoons lime juice (about 2 limes)
• 2 cucumbers

Directions:

In a small saucepan, add the sugar and water. Swirl the pan to mix. Then bring to a boil on medium-high heat. Reduce to medium-low and simmer for 2 minutes to make a thin syrup. Take the pan off the heat and allow to cool to room temperature.

Now is a good time to zest and juice your limes. Then, using a peeler, peel the cucumber, cut off the ends and slice the cucumber in half lengthwise. Scoop out the seeds using a melon baller or a spoon. Chop the cucumber into smallish cubes until you have 2 cups.

Add to a blender the cucumber, lime juice, half the zest, salt, and 1/3 cup of syrup. Puree until it is nice and smooth. Pour into a shallow dish, cover and stick it in the freezer for 2 1/2 hours.

Remove the dish from the freezer, uncover and rake a fork through the mixture. Recover and return to the freezer for another 1-2 hours. Repeat the raking/freezing process every 1-2 hours until you are left with nothing but tiny ice crystals.

Serve in chilled glass vessels of your choice. Garnish with the remaining lime zest.

Pioneer Woman has a great step-by-step for making granitas. Check it out!

Click here for the Printable Recipe at Tasty Kitchen.

As February’s Dessert Wars Winner, I’m not currently eligible to win any more challenges until December. But I can’t leave you without showing you what this month’s winner will receive.

The March prize package includes:

Whisk and cupcake necklace from Moon & Star Designs

Beanilla Sampler Pack of Vanilla Beans

Lenox Personalized Musical Cupcake

1,000 ideas for Decorating Cupcakes, Cookies & Cakes

Organic Valley $50 Gift Certificate

Organic Prairie $50 Gift Certificate

Theme Kitchen $50 Gift Certificate

BEKA Cookware Crepe Pan

Click here to see the Dessert Wars rules