Penne & Veggie Salad


Are you like me who finds it hard to choose vegetables over other food? I actually enjoy eating vegetables once I get through the first bite but it’s the putting it on your plate that’s the problem for me. Thus, I cheat myself by mixing my veggies into seemingly more mainstream food.

Here’s a recipe that I came up with by scourging through our vegetable chiller and salvaging produce. The inspiration for the dish is the Greek and the Mediterranean salad.

Ingredients:

400g cooked Penne

150g ripe grape tomatoes, halved

1 large white onion, strips or diced

1 cucumber, diced

1 green bell pepper, strips

1 tsp ground oregano

1 tsp dried basil

1 1/2 tbsp olive oil

1 handful fresh dill

1 handful parsley

1/2 lemon, juiced

100g feta cheese, crumbled

salt & pepper to taste

Get a big bowl and combine all ingredients. To ensure flavors are consistent, toss well after adding one ingredient. Add additional veggies or add/lessen portions based on what you like or not. Serve hot or cold.

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Healthy but goes down easy! 🙂

My Penne fascination


Because of watching a lot of Food Network and Lifestyle Channel, Hubby and me are finding ourselves experimenting a lot in the kitchen lately.

Tonight’s inspiration: Cooking Light’s Bacon Mac

I used Penne Pasta, skipped the hot sauce, replaced green onion with one whole white onion, cut down the Cheddar cheese to 3/4 cup and added 1/2 cup of Monterey jack cheese and 3/4 cup of Romano cheese. Also, to make the sauce more flavorful, I used the same pan where I cooked the bacon for the milk and flour over medium heat step. It’s the first time I used the turbo broiler and I didn’t have any baking pans so I used spare lyaneras. Don’t forget to take it out of the broiler after the set time or do it a few minutes shorter and leave it in, the cheese on top ended up a bit too burnt with the second batch.

239 240As evidenced by the half-empty container, I absolutely enjoyed the dish. Cheesy, salty, flavorful!