Broccoli Pasta with Feta

Don't pass this one by. It's EASY, cheap and so tasty.

A bunch of broccoli, a can of beans, some pasta and feta.

This couldn't be easier or more perfect for making after work. (Shannon, if you like broccoli, this one's for you.)

I threw some chopped tomatoes and kalamata olives on top.

I think a Sauvignon Blanc would go perfectly.

Mum I see this being a great dinner to take down to the beach this summer... The Sauv will be a must!

Broccoli Pasta with Feta

(Moosewood Cooking for Health)

450g (1lb) chunky pasta

3 Tbsp Olive Oil

4 Cups chopped broccoli

1-2 Tbsp minced (pressed) garlic

1/2 tsp salt

ground pepper

2 ladles of pasta water

1 small can pinto beans

1 C crumbled feta (cow or goat)

chopped tomato, sliced kalamata olives to finish

Cook pasta.

While pasta cooks, warm oil in a large frying pan over med-high heat. Add broccoli, cooking 5 mins, and stirring constantly.

Add garlic, salt, ground pepper and 2 ladles full of pasta water. Stir in beans. Cover and steam for about 5 mins.

Please do not overcook the broccoli! Let it remain bright and green!

Top cooked pasta with broccoli and feta. (add tomatoes and olives if desired)

Baked Pasta with Chicken and Sun-dried Tomatoes

How pleasant a thing it is to find a recipe, sorta special, perfect for dinner, good for a crowd and one that I have all the ingredients for. The kind of dinner that people feel free to keep taking a little more of. Everything right in the middle of the table, comfortable and inviting.

The creamy white pasta looks so pretty all studded with the bright colours of the tomatoes and broccoli. Sun-dried tomatoes and the roasted chicken breast give this dish so much flavour. And I'm in love with bread crumb topping on almost anything. See, comfortable and sorta special.

When I saw the amount of food this was going to make (serves 8 people) and remembered a few of my favourite ladies were alone tonight I quickly called them and begged them to come eat with us. It was a great evening. Complete with a salad from Gramma, a lemon Pie from Clara, and the entertainment of watching Jim and Jill learn the drums.

This recipe comes from Mel's Kitchen Cafe. Mel has so many recipes that look good, I want to make them all. She takes lovely photos of them too.

Head over and check out Mel's blog for this recipe and all her other goodies.

Clara's lemon pie

Saving the Casserole

When most people hear the words 'leftovers' or 'casserole' they think gross, no thanks. (At least, my family does.)

Ok, this recipe uses leftovers and is a casserole but totally redeems the terms. I roasted a ton of bone-in skin-on chicken breast the other day (using Ina Garten's method**) and went looking for something to do with it. So it doesn't have to be with leftover turkey, as the recipe suggests, but it would be a great dish to do after Christmas or Thanksgiving when you have tons of the bird kicking around.

I made this for company one night and it fed seven of us, including Jibs and Clara, with one small serving left over.

The thing that made this meal especially good, in my opinion, was using really good bread for the topping. My favourite bread right now is actually an bun from the Caldense bakery. Their rye, seedy buns are pretty amazing. Chopped into medium sized chunks, tossed with a little parmesan cheese, melted butter, salt and pepper, it is a perfect topping.

Curried Chicken Casserole

(Adapted from Martha's Everyday Food)

1/4 C Melted Butter

1 small onion, diced small

2 garlic cloves, minced

1/4 C AP flour

3 Whole Milk, warmed slightly

2 Tsp curry powder

coarse salt

ground pepper

6 1/2 C broccoli florets

4 C cooked chicken or turkey, cut into 3/4 inch pieces**

3 C bread, medium dice

2 Tbsp butter, melted

1/4 C parmesan cheese, grated

salt, pepper

Preheat oven to 400*.

Melt butter in a medium pot. Add onion, and garlic, cooking until soft but not brown, about 7 mins.

Whisk in flour and cook 1 min. Slowly whisk in milk until mixture is smooth. Cook until it comes to a simmer. Stir in curry and season with salt and pepper.

Add broccoli and cook 5 mins until softened. Stir in chicken.

Transfer mixture to a 9x11 baking dish.

In a small bowl, toss bread with butter, parm, a pinch of salt and a bit of pepper.

Top the meat and broccoli with bread. Bake until golden brown about 15 mins.

Serves 6-8 people.

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**Ina's Roasted Chicken Breast (Bone in Skin on)

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.