After the success of my Alpha Step, I’m still juicing - well that should go without saying; and I’ve been more adventurous in preparing colourful salads and healthy dishes. However tonight, I kinda fancy something green, yummy, filling and most importantly, very easy to prepare. Inspired as I always am, I just made a green plate for our early dinner. Kurt Cobain said, “I won’t eat anything green”. Well Kurt, I think you’re missing out on something really gooooooood!
Okay – so I’ve made pasta with my very own homemade pesto sauce, spinach-mozzarella omelet and flavourful grilled chicken breast.
Sorry the photo’s a bit pale as the lighting wasn’t that good and I took it from my iPhone. Anyway, here are three different recipes:
Pesto Sauce (Preparation time: 5 minutes)
For the ingredients, I used -
- 2 cups of basil from my mini herb garden
- 50g of pine nuts
- 2 cloves of garlic
- 1/2 cup parmagiano reggiano
- Pinch of Kosher salt and pepper
Just mix the basil, pine nuts and garlic with half of the olive oil in a food processor and press ‘pulse’ 2-5 times depending on your desired consistency. You may transfer it to a separate bowl then add the parmagiano reggiano, the rest of the olive oil. Add salt and pepper to taste.
This will make 1 cup of pesto sauce and please set this aside for your pasta later. I used our favourite Angel Hair pasta. Believe me, homemade pesto sauce tastes better than those you get in the supermarket :)
Spinach-Mozzarella Omelet (Preparation Time: 5 mins)
Here are the ingredients:
- 3 eggs
- 1 tsp of olive oil
- Pinch of Kosher salt, white pepper, onion powder, garlic powder
- 1 cup of baby spinach
- 3 spoons of grated mozzarella, add more as desired
This is very simple. Beat the eggs and add the salt, pepper, onion powder and garlic powder and please set aside. On a heated pan, slightly pan-fry the freshly washed baby spinach until the texture changes. Set it aside. You can chop the spinach into smaller pieces if you want to (I did). Using the same pan, put the olive oil then the beaten eggs. Put the spinach and mozzarella in the middle then do the ‘omelet fold‘ once the other side is cooked, check if its a bit brownish. Flip it over until the other side is also a bit brownish then place it on a plate.
Flavourful Grilled Chicken (Preparation time: 2 mins | Marinating Time: 3 hours at least | Cooking Time: 16-20 mins)
Finally I found sesame oil in the French supermarket and this time I discovered a better one – toasted sesame oil. It’s my new found culinary love. Anyway, here are the ingredients -
- 2 chicken breasts (I used bio / organic)
- 1 lemon
- 2 tbsp of soya sauce
- 2 tsbp of toasted sesame oil
- Pinch of white pepper
- Herbes de Provence (mix of dried rosemary, thyme, oregano with sarriette and marjolaine – sorry I don’t know the english translation! To save both our lives, you can get a small jar of this mix in any local french supermarket)
Mix the soy sauce, sesame oil and lemon juice into a boil. Marinate the chicken breasts for at least 3 hours. Please take it out for at least 10 minutes before putting it in the oven the seasoned it with pepper and herbs – both sides. Preheat the oven (200-250C) for 20 minutes then place the chicken breasts into the oven – grilling each side for at least 8-10 minutes. Once cooked, set it aside and let it cool for 5 minutes.
Voila, very simple and easy. Oh, please don’t forget to sprinkle some leftover parmagiano reggiano on top of your pasta!
Mark said this green plate is a winner (*blushing now).
Hope you like it xx
P.S. Fancy Aglio e Olio? Please click to visit my previous recipe blog.