Friday, January 30, 2009
3 cans of chicken soup stock
1 cup of water (could have used more)
1 boullion cube
1 big chicken breast
1 lb pasta
1 bay leaf
any other seasonings you wish- some recipes call for basil or oregano
Throw everything in the pot and bring up to pressure. Cook for 4 minutes. Serve with biscuits on a rainy day.
Note: I don't really like the soup part of soup, so I went a little too light on the liquids department. Mine ended up more like chicken soup flavored pasta, which was alright too.
Tuesday, January 20, 2009
Since this is an idea blog as much as a recipe blog, I thought I'd add pasta salad up in here. I don't have an actual recipe for this, and if I leave anything out, feel free to add.
1 lb rotelle pasta
Any of the following:
tomatoes (sun-dried or normal type)
Cover in italian dressing. Refrigerate. I believe Bernsteins Restaurant Style Italian is the dressing of choice. Again, if you have any tips or tricks to add, please do.
Saturday, January 17, 2009
This might as well be called bacon and egg pasta, but carbonara sounds so much more fancy. It was really easy and tasted very much like a restaurant pasta. The only ingredients you may not have are fresh parsley and fresh parmesan.
I used this recipe http://thepioneerwoman.com/cooking/2008/09/cooking-with-ryan-pasta-carbonara/
Chicken, carrots, potatoes, 4 cups chicken stock, 1 Tbsp olive oil, 1 Tbsp parsley, salt/pepper, whatever other spices you're in the mood for.
Cut every thing about the same size, put in a pressure cooker. Bring up to pressure. Cook for 4 whole minutes. Use quick release method to release the steam. Eat the soup. The potatoes were even a bit over done, so I might cut down the cooking time next time.