Orecchiette with Sautéed Greens


I borrowed Chef Recipes Made Easy from my library a couple of years ago, and yes I still have it! (I know, I know) I use so many of the recipes, but I'm finally going to add them to my blog and give it back. This is a favourite of mine as we often get mixed salad from Costco and I end up with too much to eat so I use it with the orecchiette, one of my favourite pastas!

Here are the ingredients but really you can add as much as you like, the scallions make it so don't skip those!


1 bag/box of orecchiette usually 12 oz
4 T butter
1 bunch scallions thinly sliced
3 garlic cloves thinly sliced
1/4 cup dry white wine
2 T oilive oil
5 oz baby arugula
6 large swiss chard leaves coarsely chopped
1/4 cup parmesan cheese
salt and pepper


Cook the orecchiette reserving 1/4 cup of the cooking water.

Meanwhile, in a medium saucepan, melt the butter. Add the scallions and garlic and cook over low heat until softened, about 2 mins. Add the wine and cook over moderate heat until reduced by half, about 5 mins. Add 1/2 cup of water and puree the mixture in a blender until smooth. Season the scallion sauce with salt and pepper.

Wipe out the pasta pot and heat the olive oil. Add arugula and swiss chard, cook over high heat until wiltered, 5 mins. Add the pasta, scallion sauce and reserved pasta cooking water and simmer, tossing and stirring until the sauce is thick, about 3 mins. Stir in the cheese, season with salt and pepper.

Now you can cook it the pro way or just toss everything together and cook then add the pasta and toss, yes I know I'm lazy and hate cooking lol !!!

Serves 4.


2 Week Menu


Eggplant Pasta
Meatloaf, Stir Fried Broccoli & Cauliflower, garlic, oil, Baked Squash
Crunch Wraps
Chicken Caesar Salad
Salmon & Creamed Spinach
Penne with Sausage Marinara
Crunch Wraps
Tuna Curry

Perfect Blueberry Pancakes



1 1/4 cups Gluten Free Flour
1 T baking powder
1/2 t salt
1 T sugar
1 t baking soda
1 1/4 cups almond milk
2 eggs
2T melted butter
1/2 t vanilla
1/8 t nutmeg
1 cup fresh or frozen blueberries


Combine dry ingredients in a medium bowl. Whist together the liquid ingredients in a large bowl. Add liquid to dry, combine well. Preheat griddle or pan to medium heat. Pour batter by 1/3 cupfuls onto sprayed griddle. Sprinkle with blueberries. Cook until bubbles appear and bottom is golden brown. Flip and cook a minute or two longer. Makes about 6-8 pancakes

Mongolian Beef - Chinese Restaurant Cooking Secrets - PoorMansGourmet

On the subject of Chinese Beef here's a great tasting recipe from Poor Man's Kitchen. Mongolian beef is a lot like General Tso's. You don't have to use the cornstarch if you want to cut the calories/starch, sometimes I'm more in the mood for clean food!


1 lbs Beef Chuck or Beef Flank Thinly Sliced
1/4 cup Corn Starch
vegetable oil, for frying (about 1 cup)
2 teaspoons vegetable oil1/2 teaspoon Ginger, minced1 tablespoon Garlic, chopped
1 tsp Hoisin Sauce (optional)
1/4 cup Soy Sauce
1/4 cup Water
1/4 cup Rice Wine Vinegar
1/4 cup Brown Sugar
1 tbsp Corn Starch deluded in 2 tbsp of Water
1/2 tsp Chili Flakes (optional)
2 large Green Onions, sliced on the diagonal into one-inch lengths

Beef in Black Bean Sauce

A tasty meal for when you're in the mood for something  a little salty! I added orange peppers & baby bok choy tonight! This recipe serves 2 so you'll definitely need to double or tripple for a family!


1 tbs crushed black beans
1 tbs soy sauce
½ tbs dark soy sauce
½ tbs oyster sauce
1 cup salt reduced chicken stock / broth
1 tsp corn flour / corn starch

200g thinly sliced beef - if you'd like to know how to 'velvet' your meat here's the link to my video: http://www.youtube.com/watch?v=AZr3Hk...
½ coarsely chopped onion
1 clove minced garlic
Vegetables (I used broccoli and carrot)

 Serves 2 Enjoy!