Wednesday, 26 August 2009

"Pasta Pesto Pepper Pesto Pasta Pepper..."

This was originally called "Pasta with Pesto and Pepper" but it's name got broken somewhere along the way, and now we always call it "Pasta Pesto Pepper Pesto Pasta Pepper" or a variation of that sort of thing.

It also has mushrooms in it, but they don't begin with "P"


2 peppers (red, green, yellow, orange - it doesn't matter, but a mixture is nice)
Some mushrooms - doesn't really matter what sort or how many, but we normally use chestnut mushrooms
Basil Pesto - we normally go for Waitrose own brand
Pasta - about 150g
2-3tsp olive oil


Wash & chop the peppers into pieces about 3cm square.

Throw away the seeds and middle bit as it makes the rest go very bitter if you cook them with it.

Wash the mushrooms. If they're big, you can chop them up at this stage too.

Put the peppers and mushrooms in a baking tray, pour the olive oil over the top, and roast in the oven for about 40 minutes.

When there's about 15 minutes left, cook the pasta (This normally takes between 10 and 15 minutes, but varies depending on type and brand)

When the pasta is ready, drain the water out, and mix in the roast veg. Cover with two or three dessert spoons of pesto (it depends how much you like pesto!) and stir well.

And that's it - really nice, relatively low fat.

You can throw in pretty much any vegetables as a variation.

Wednesday, 19 August 2009

Nice Rice

This can be used as the basis for so many nice meals. We've used it with fish, stir fry, roast veg..
It's also just really nice on it's own.


115g rice (We normally use the whole-grain type, but I guess any will work)
1 clove garlic
1 piece ginger root
500ml vegetable stock


Slice, grate or finely chop the garlic & ginger.
Put the rice in the pan, and pour in about two thirds of the stock.
Add the garlic & ginger, put the lid on the pan and bring to the boil.
Once boiling, turn the heat down to low, and leave it to cook for 20 minutes or so, checking every now and then that it hasn't run out of liquid. If it has, add some of the remaining stock.

After the 20 minutes, the rice should be fully cooked, and have soaked up all of the stock. This does depend on the type of rice that you've used - wild rice takes longer than Uncle bens, for example.

Zero Weightwatchers Point Omelette

Ok, a bit of a simple one to get us going - but good for anyone on WeightWatchers, and it's actually surprisingly tasty.


2 egg whites
6 small tomatoes
5 mushrooms
1 small onion


Whisk egg white until frothy.
Dice or slice the mushrooms, tomatoes and onion.
Dry-fry the veg, until nearly cooked.
Pour the egg white over the top
Cook until set, then turn it over and cook the other side.

Serve with salad.