Pappardelle Pasta With Caramelised Onions

This dish has to be the simplest and tastiest supper I've come across in a long time. I first spotted it on the Snapchat account of Fashion Floats Favourite, James Kavanagh. James' boyfriend William cooks delicious and easily replicated recipes on a regular basis. I have often salivated at the Snaps but this was my first time to try make one of his dishes myself. I googled the recipe after seeing the result and it turns out that Martha Stewart counts this recipe amongst her favourites too. If it's good enough for Martha , it's good enough for me! 

When the cupboards are bare most people will have pasta and onions in their armour. The slow cooking of the onions ensures a delicious subtle sweetness. The yoghurt is optional but the parmesan is essential in my eyes.

INGREDIENTS

1 packet of Pappardelle pasta (Fettucinne can be substituted)
4 medium onions - sliced into fine rings and then halved 
2 tablespoons natural yoghurt
2 oz Parmesan cheese - pared
1 tablespoon butter
Coarse black pepper and sea salt to taste
1/2 teaspoon dried thyme - optional

METHOD

1. In a large skillet, heat oil over medium. Add onions and thyme; season with salt and pepper. Cover, and cook, without stirring, until onions have released their liquid, about 5 minutes. Uncover, and cook, stirring occasionally, until deep golden brown, 25 to 30 minutes more. When bottom of skillet darkens, add a few tablespoons water, and scrape up browned bits with a wooden spoon (you may need to do this 2 or 3 times).
2. Meanwhile, bring a large pot of salted water to a boil. When onions have about 10 minutes left to cook, add pasta to water in pot, and cook until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
3. Add onions and butter to pasta in pot; season with salt and pepper, and toss to combine. Gradually add enough pasta water to create a thin sauce that coats pasta. Serve pasta topped with Parmesan.

Serve with a mixed green salad and enjoy!
This serves 2 people. Use 2 onions per person.

Healthy Chicken Saag

If you're following me on Snapchat (susemcd) you'll know that I'm on a big health kick for the new year. I love cooking and often share snaps of me cooking there. This recipe that I cooked and posted yesterday. I got a lot of feedback with requests for the recipe so here it is!

Saag is an Indian dish. the base of the sauce is tomatoes and spinach. I've eaten takeaway versions of this and they were loaded with butter and cream. This recipe has neither and tastes delicious without! I use frozen spinach as I always have it in the freezer. It comes in a bag of little blocks and I use about 8 of those. This is the perfect "Fakeaway"; for when you are trying to be healthy but want something quick and tasty!

Prep Time: 5 minutes.
Cooking time: 20 minutes (Can be left for longer to simmer)
Difficulty: 2/5

Ingredients:

400g chicken breast, cut into strips
1/2 tin chopped tomatoes
150g chopped or baby spinach/ 8 cubes of frozen spinach.
1 onion - finely chopped
2 cloves garlic /2 tsp garlic puree
1 tsp ready chopped chilli 
4 cardomom pods, seeds only
1 tsp turmeric
2 tsp coriander
3 tsp cumin
1 teaspoon honey
1 teaspoon olive / sesame oil
1 Low salt/ sodium stock cube/stock pot - chicken or vegetable
200ml water

Directions

1.Fry the chicken in the olive oil for 3/4 minutes.
2.Add the onion and garlic and fry them for a further 3/4 minutes.
3. Add the remainder of the ingredients and simmer for 15 minutes. 

Serve with basmati rice. I also serve mine with a side order of sliced dry-fried onions and red peppers. 

To Garnish: a sprinkling of flaked almonds and chopped fresh coriander.

Optional: For a slightly more indulgent version, add a tablespoon of creme fraiche.