After feeling guilty about eating a zillion Cinnamon Buns, I had to make something super healthy today. I have no self discipline. This soup will make those cinnamon buns disappear like they never happened.
This is a very tasty, satisfying and healthy soup. I am stressing healthy today. Since we are just about into October, I know I will be making this more often. In the recipe below I stated using canned tomatoes. You can also used Stewed Tomatoes if you have any on hand. Normally, I would stew my own tomatoes for this soup but today I just didn't have the time. It does, no doubt, give the soup a deeper flavour.. Which ever method you choose, it is a good soup!
If you have been following the site, you may have remembered a post similar to this one back when I started the blog in May. Yes, there is a recipe for Cinnamon Rolls on here, but this one is different. Different in the way that this recipe uses the yeast method not the baking powder method. The difference in HUGE. The baking powder method gives you more of a biscuit/cake texture and the yeast method gives you a light and fluffy bread texture. I am frustrated with myself that it has taken me this many years to try this kind. Okay, I still love the other ones, but these just kind of blew those out of the water.
This is a recipe I have been hanging on to for years and years. It came from either one of those church fund-raiser recipe books or school ones. You all know the kind that small communities used to do (maybe they still do). Well, I always loved looking through those at my grandmothers house and this recipe may have come from one of those books. I wrote it out more than 20 years ago. How old am I anyway? So, I never ever got around to making them. Just shoved in the corner and neglected until today. Well, I can tell you, they are the best cinnamon buns I have ever had! Really, the best. If you bake once this week, bake these!
In our house, we love baked pasta dishes. Any kind whatsoever pretty much. They are pretty much my go to comfort food. I do try my hardest to limit them to every so often. But every so often seems to become more and more frequent!
This particular pasta dish is another favourite of the kids in my house. It is something we usually save for fall, which it is. Despite the fast that is about a million degrees outside today! I do know where I live and the fact that it remains hot well into October (usually), but there is a lot of pretending on my part.
Baked Penne Pasta with Chicken
1 lb/500 grams of penne rigate
2 boneless, skinless chicken breast
4 tablespoons butter, plus more for baking dish
Coarse salt and ground pepper
2 Tablespoons of olive oil
1/3 Cup/40 grams of flour
4 to 6 garlic cloves, crushed
2 cups/480 ml of whole milk (more if needed)
250 grams/10 ounces white mushrooms, trimmed and quartered
100 grams of oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 Cups/150 grams shredded Gouda
1 Cup/100 grams of finely grated Parmesan
Small bunch of fresh chopped parsley
Small bunch of fresh chopped basil
Preheat oven to 350, butter a large deep baking dish 30 x 20 cm.
In a large pot of boiling salted water, cook pasta for about 6-7 minutes. You basically want to take it off before it has cooked throughout. Drain, rinse and set aside.
Put the chicken between two sheets of baking paper and hammer it out with a meat tenderizer. Careful no to tear up the chicken. You are just looking to flatten it to about 1 inch thick. Season chicken with salt and pepper and toss in a little of the garlic.
In a large non-stick skillet, heat one tablespoon of the oil over medium-high heat. Cook the chicken for about 2 minutes per side and remove from pan. You are not looking to cook the chicken throughout at this point. Slice up the chicken and set aside.
In the reserved pan from the chicken add the remaining tablespoon of olive oil and toss in the mushrooms and cook for 5 to 8 minutes. They should be browned and softened.
In a large heavy saucepan, melt butter over medium heat. Add flour and remaining garlic, cook, whisking constantly, about 1 minute. You will have a thick paste. While whisking, gradually add milk, bring to a simmer, whisking frequently. Gradually stir in the Gouda and about 2/3 of the parmesan. You should have quite a thick cheese sauce now. Toss in the herbs, the sun-dried tomatoes, salt and pepper. Give a good stir and set aside
Add the pasta, chicken and mushrooms to the baking dish. Pour over sauce and mix it together. Sprinkle over remaining parmesan cheese. Bake for about 20-25 minutes. Let it stand for about 5 minutes before serving.
Click the downloadable link below to print recipe!
I love avocados in pretty much everything. But I really love them in a dip! I am not sure if there really any hard and fast rules to guacamole, but I love it pretty much any way at all. I love it just plain but I also love it dressed up with other things added to it. This particular one has the addition of tomatoes, garlic and onions and is pretty tasty. As long as you have good ripe avocados, you just can't go wrong!
I most certainly did not think I would be making a post about this today. I love surprises!!! Especially when it comes in the form of food.
Earlier this afternoon a friend dropped around to bring my son home. He was carrying a pretty hefty garbage bag. Inside the bag, a whole load of king crab legs. I haven't had these in years and years. So long, that I really cannot remember the last time at all. So, he told he end ended up with surplus and there was no way they could eat them all. So, lucky for me, I had a solution.
If I have to think about things I miss from my home (apart from the obvious like family and friends), this kind of food is one of them. As it turns out these came from Nova Scotia, so not too far away from home. I'll take it! Sometimes, after living years and years away from a home and a culture that you grew up with, you start to form your own new kind of culture. Then food like this, gives me a really good reminder that I am a Newfoundlander at heart and always will be!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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