Pasta with Italian Sausage and Broccoli

Prep time:  10 mins

Cooking time: 30mins

Ingredients:

8 oz Broccoli

2 tbsp extra virgin olive oil

2 cloves garlic, finely chopped

1 tbsp finely chopped parsley

6 oz Italien pork sausages, skinned and crumbled

1 tbsp tomato paste

3 tbsp freshly grated pecorino cheese

14 oz festonati pasta ( I have never found this type so I use penne)

Tip: You can play with the amounts of broccoli vs sausage depending on how 'meaty' or not you want it to be.

Directions

1.  Divide the broccoli into florets about 3/4 inch in diameter. Cut the stems into 1/4 inch cubes. Plunge the florets and stems into a large pot of boiling salted water.  Cook for about 5 mins or until tender-crunchy.  Drain well and set aside.

2.Place the oil in large skillet with  garlic, parsley. Cook over medium heat.  When the garlic begins to change colour add the sausage (use a fork to crumble it up in the pan) and tomato paste.  Cook over medium heat for 5 mins.  Add the broccoli and season with salt and pepper.  Cook for about 10-15 mins.

3.  Cook pasta in a large pot, drain and toss in with the sauce.  

4.  Sprinkle with pecorino and serve hot.

Chicken Curry with Apple, Raisins & Mango Chutney

Prep Time: 20 Minutes

Serves: 5

Ingredients:

3 halves boneless skinless chicken breast cooked and sliced

2 oz margarine

1 1/2 tbsp of curry powder

1 cooking onion thinly sliced

1 pint (2 cups) chicken stock

1 apple peeled and chopped into cubes

2 oz of raisins ( I add a few more than that)

2 tbsp flour

1 tsp tumeric

1/2 mango chutney (I use Grey's or Bombay)

Directions:

1. Chop then cook chicken (set aside)

2. In large skillet melt margarine with curry in pan

3. Add onions cook on low heat until onions are translucent

4. Sprinkle flour and tumeric

5. Add chicken stock, stirring constantly on medium heat until everything starts to bubble

6. Add remaining ingredients including chicken

7. Simmer on low heat for 1/2 hour

8.  Let recipe sit for one day in the fridge to allow infusion of flavours (only if time allows)

Freezes really well. I serve it on Basmati rice

Side dish suggestions: sliced bananas, dried coconut, raisins and mango chutney.

Shirley's go to Mexican Chicken Fajita

Ingredients:

- 3-4 large tomatoes

- 1 red onion

- 1 jalapeno pepper (or half depending on how hot, remove seeds)

- 2 cloves garlic

- 2 tbsp OJ

- 1 tbsp lemon juice

- salt to taste

- 4 boneless chicken breast

- 1 avocado

- chopped cilantro

- monterey or any white cheese

Directions:

In a deep pan pour olive oil and heat. Add sliced tomatoes, red onion, jalapeno, grill till soft and mushy. Toss in OJ, lemon juice. Toss in chicken sliced fajita style. Top at the end in the pan with grated cheese, some avocado and cilantro.

Serve on whole wheat wraps with rice and a salad.

Carrots & Apples Side Dish

A make-ahead side dish that can last a couple meals

Ingredients:

- 8-10 medium sized carrtos

- 4 cooking apples

- 1/2 cup of brown sugar

- salt, pepper

- 1 and half tbsp butter or margarine

Directions:

Simmer carrots in salted water for 10 minutes, drain and cut in thin slices. Peel, core and quarter the apple then slice thinly. Arrange alternate layers of carrots and apples in a greased baking dish, sprinkling each layer with sugar, salt and pepper and dotting with margarine. Cook in 350 oven for 45 minutes-1 hour or until carrots and apples are tender. Uncover baking dish during last 10 minutes of baking. Serves 6.