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I had friends asking me how to make these two dishes…so I figured it was time to blog about it. Plus I haven’t added any new recipes in awhile. Enjoy.
Pasta with Sweet Basil and Tomato Sauce
Ingredients
- 225g (8oz) Pasta
- 1 Red Onion, finely chopped
- 1 Red Pepper, seeded and finely diced
- 1 x 400g (14oz) Can of Quality Chopped Tomatoes
- 1 Red Chili, seeded and finely chopped
- 2 Teaspoons of Silver Spoon Half Spoon
- Salt & Freshly Ground Black Pepper
- 8 10 Basil Leaves
Method
- Cook the pasta in boiling salt water.
- Meanwhile, in a non-stick frying pan, dry fry the onion for 2-3 minutes until soft, add the garlic and pepper and cook for a further 2-3 minutes.
- Add the tomatoes, chili and Silver Spoon Half Spoon, bringing the sauce to a gentle simmer.
- Season to taste with salt and black pepper.
- Drain the pasta and pour into a serving dish, spoon the sauce over and sprinkle with shredded basil leaves.
- Serve with a mixed salad or fresh spinach leaves.
Beef and Barley Soup Recipe
Beef and Barley Soup
Ingredients
- 3/8 (3 pound) beef chuck roast
- 3 tablespoons and 1/2 teaspoon barley
- 3/8 bay leaf
- 2-1/2 teaspoons oil
- 1-1/4 carrots, chopped
- 1-1/4 stalks celery, chopped
- 3/8 onion, chopped
- 3/8 (16 ounce) package frozen mixed vegetables
- 1-1/2 cups and 2 tablespoons water
- 1-5/8 cubes beef bouillon cube
- 1-1/4 teaspoons white sugar
- 1/8 teaspoon ground black pepper
- 3/8 (28 ounce) can chopped stewed tomatoes
- salt to taste
- ground black pepper to taste
Method
- In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
- Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.
zaianne
I’m a interactive media developer/designer, and new mom to a gorgeous little boy named Liam Ayden Sparrow, who cooks to de-stress and relax. I’m originally from a little peninsula in the South East Asia region of the world called, Malaysia. Although I’ve moved a lot in my life, Chicago, Kuala Lumpur, Australia, Georgia, NYC, and finally back to Chicago; one thing remains the same. The food, because I cook.
I grew up around amazing cooks. My mom and my late grandma, and although during my teen years I despised helping my mom in the kitchen, once I grew up and had to moved to a different country for studies, and didn’t have my mom to make meals for me, I realized how lucky I was to have at least some basic cooking skills! And although my mom never really allowed me to help her make anything (I was mostly there to help clean and prep) I did always pay attention to what she was doing in the kitchen.
Over a few more years living overseas, and now being married, I’ve had plenty of time to practice my culinary skills and I’ve managed to teach myself a thing or two. I experiment, and create, and I think that’s the best way to learn…anything really.
