Chicken parmesan ziti bake is a delicious, easy pasta bake that will feed a large family. It takes little time to assemble, making this the perfect dinner choice for evenings where you are in a hurry.
This asparagus pea and lemon pasta is full of zesty, lemony goodness and is filled with simple and earthy ingredients. Top it with parmesan cheese and fresh herbs and serve with a green side salad for a complete meal.
This asparagus pea and lemon pasta will take you less than half an hour to prepare. I let it completely cool down in the refrigerator before serving. That way it is a really refreshing meal on a balmy summer’s evening
” data-medium-file=”https://i2.wp.com/notsoskinnycook.com/wp-content/uploads/2012/06/1-img_7637.jpg?fit=300%2C146&ssl=1″ data-large-file=”https://i2.wp.com/notsoskinnycook.com/wp-content/uploads/2012/06/1-img_7637.jpg?fit=480%2C233&ssl=1″ class=”size-full wp-image-633″ title=”Beef Shawarma” src=”https://i2.wp.com/notsoskinnycook.com/wp-content/uploads/2012/06/1-img_7637.jpg?resize=480%2C233″ alt=”Beef Shawarma” width=”480″ height=”233″ data-recalc-dims=”1″ />
After the whole Monday buzz I am usually not in the mood to spend a lot of time in the kitchen to produce a tasty dinner. This Monday was no exception. After having to do an extra trip to the dentist today for my seven-year old daughter I was só not in the mood for cooking and barely had anything planned. Luckily I had some unfrozen steak at hand and as I was craving a good shawarma for quite some time now, I decided to put it to good use! Yes, I know about meatless Monday and all that, but spare a thought for the mom who just did not have enough time to go all out on the vegetarian meal!
” data-medium-file=”https://i2.wp.com/notsoskinnycook.com/wp-content/uploads/2012/06/5-img_7660.jpg?fit=300%2C166&ssl=1″ data-large-file=”https://i2.wp.com/notsoskinnycook.com/wp-content/uploads/2012/06/5-img_7660.jpg?fit=480%2C265&ssl=1″ class=”size-full wp-image-637″ title=”Beef Shawarma” src=”https://i2.wp.com/notsoskinnycook.com/wp-content/uploads/2012/06/5-img_7660.jpg?resize=480%2C265″ alt=”Beef Shawarma” width=”480″ height=”265″ data-recalc-dims=”1″ />
Anyhow, I am not having one ounce of regret as this was really super tasty! I made my own hummus but substituted the tahini with some peanut butter(yes, that is what I had in my pantry at five this afternoon) and it was absolutely delicious! It is the first time I got my children to eat hummus! I think it is because the peanut butter tends to lend a much less intense flavor than the tahini! It is really creamy and smooth with a mild garlicky flavor. I also used some lemon infused olive oil which added more lemony undertones to the hummus. Furthermore, I made up my own Moroccan spice mix to flavor the meat, which I had quite a bit left of so placed it in a glass jar for later use. I have recently discovered that if you roast cumin seeds till they are smokey and then grind them down with a mortar and pestle they reward you with the loveliest nutty aroma! You can of course just use already ground cumin but I promise it is worth the trouble to roast them first! Also do serve with some tzatziki. All the flavors blend to a lovely harmony.
” data-medium-file=”https://i2.wp.com/notsoskinnycook.com/wp-content/uploads/2012/06/3-img_7641.jpg?fit=300%2C200&ssl=1″ data-large-file=”https://i2.wp.com/notsoskinnycook.com/wp-content/uploads/2012/06/3-img_7641.jpg?fit=480%2C320&ssl=1″ class=”size-full wp-image-635″ title=”Hummus” src=”https://i2.wp.com/notsoskinnycook.com/wp-content/uploads/2012/06/3-img_7641.jpg?resize=480%2C320″ alt=”Hummus” width=”480″ height=”320″ data-recalc-dims=”1″ />
Anyhow I really whipped this up in less than three quarter’s of an hour! This served 2 adults and 2 kids.
You will need:
- 4-5 pita breads
- 1 chopped tomato
- 1/4 cup chopped cucumber
- some chopped lettuce
- 1/2 avo chopped
- 4 Tbsps sprouts
- 1 can of chic peas
- 1 garlic clove peeled
- 3 big Tbsps peanut butter
- 3 Tbsps lemon infused olive oil
- 1/2 small lemon juice squeezed
- 1 good pinch of salt (I used a chilly and garlic flavored salt)
- 3 Tbsps Greek yogurt
- 2 t of cumin seeds (roast them by placing them in a pan and heating the pan until the seeds get smokey and have a nutty flavor, then remove them and place them in a heavy mortar and pestle and grind fine)
- Place all of the above in a food processor and process until smooth
- 1 Tbsp ground coriander
- 2 t cumin seeds (roasted as above)
- 1 t turmeric powder
- 1/2 t paprika
- 1/2 t flavored salt
- 1 Tbsp of lemon infused olive oil
- 600g thinly cut steak strips
- 1 good hand full of chopped cilantro
- 1/4 cup greek yogurt
- 1/4 cup finely chopped cucumber
- 1 Tbsp lemon juice
- Freshly ground salt and pepper
” data-medium-file=”https://i1.wp.com/notsoskinnycook.com/wp-content/uploads/2012/06/2-img_7639.jpg?fit=300%2C168&ssl=1″ data-large-file=”https://i1.wp.com/notsoskinnycook.com/wp-content/uploads/2012/06/2-img_7639.jpg?fit=480%2C268&ssl=1″ class=”size-full wp-image-634″ title=”Beef Shawarma” src=”https://i1.wp.com/notsoskinnycook.com/wp-content/uploads/2012/06/2-img_7639.jpg?resize=480%2C268″ alt=”Beef Shawarma” width=”480″ height=”268″ data-recalc-dims=”1″ />
My daughter, currently in grade 2, had to write a speech last week about treasures. It made me think of all the different types of food that I would consider as treasure. I felt as happy as a five year old in a toy store, when I discovered these fresh Porcine Mushrooms a few days ago at a local food market.