Fettuccine Florentine

I first ate fettuccine similar to this at Nick’s, a wonderful little Swiss-Italian restaurant on the Atherton Tablelands. As I have a serious love for anything spinach I promptly decide to try and recreate the flavours of the dish so I could eat it at home too. It has since become one of our favourite pasta dishes and a staple in my kitchen. Thanks Nick!!

 

 

 

 

Preparation time: 35mins
Serves 4

• 250g (8 oz) Fettuccine
• 1 tbs olive oil or butter
• 1 fresh red chilli, diced (or 1 tsp diced bottled chilli)
• 2 cloves garlic, diced
• 6 large flat mushrooms, sliced
• 1 cup low fat evaporated milk or non-dairy milk
• 1 large bunch of fresh spinach, roughly chopped (you can use frozen spinach if fresh is unavailable)
• ½ fresh grated vegetarian parmesan cheese
• ¼ cup fresh chopped parsley
• 5-6 semi-dried tomatoes, diced

Cook the pasta in rapidly boiling water to the packet instructions; strain and rinse. Set aside. Heat about 1 tbs of olive oil or butter in a large heavy based pan; add the chilli and garlic and cook until soft and fragrant. Add the mushrooms and cook until soft and beautifully brown, about 3-4 minutes.

Season with ground sea salt and freshly cracked pepper; toss well. Reduce heat and add the evaporated milk; slowly stir over low heat until liquid has reduced by about ¾; should take around 5 minutes. Add the fettuccine, spinach, parmesan, parsley and semi-dried tomatoes. Toss well until spinach is wilted and fettuccine is well mixed through; season to taste. Served topped with a little extra parsley and fresh cracked pepper; great with crusty bread or on its own.

Variations: I also do a similar version omitting the mushrooms and semi-dried tomato but top the pasta with a fried free-range egg to serve. Yum!!

Source: Veggie Num.Num

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Ginger Chicken Noodle Soup

 

Chicken noodle soup, as we all know, is THE classic comfort food. Warming the body and soul on chilly days, soothing the aches and pains on sick days, and a mother’s best friend on picky-eater days. I freely admit that I have a fondness for Campbell’s, straight from the tin and zapped in the microwave. It’s an uncomplicated soup that reminds me of less complicated days. But when I am feeling a little more grown-up but still craving chicken noodle soup, I dress up a homemade version with fresh ginger and scallions. This Asian inspired soup is not only easy to prepare and low in fat, it tastes just as mmm mmm good as my beloved Campbell’s.

 

GINGER CHICKEN NOODLE SOUP
Serves 4 very generously

• 2 small boneless, skinless chicken breasts
• 5 whole black peppercorns OR Szechuan peppercorns
• 2 nickel sized slices of ginger AND 1 tablespoon minced ginger
• 1 garlic clove, crushed AND 2 garlic cloves, minced
• 4 scallions, chopped
• 1/2 cup bamboo shoots
• 1 tablespoon soy sauce
• 12 ounces of your favorite dried Chinese egg noodles
• 8 cups of low sodium chicken broth

Place chicken, peppercorns, slices of ginger and crushed garlic in a small saute pan with high sides. Add enough cold water to just cover the chicken. Place over medium heat and bring to a simmer. Poach chicken until cooked through and no longer pink in the center, about 10-12 minutes. Turn the chicken over halfway through the cooking time.

Discard the poaching liquid and spices. Chop chicken into small, bite size pieces. In a large soup pot, bring broth and remaining ginger and garlic to a boil. Cook egg noodles in boiling broth according to package directions.

One minute before noodles are finished cooking, add chicken, scallions and bamboo shoots to the soup. Stir gently to distribute chicken and vegetables throughout the pot.

Remove from heat and sprinkle with the soy sauce. Serve immediately.

Source: Revel & Feast

So you’ve found a potential match.  You like the same music, you get each other’s humor, like the same movies, both like to travel and take long walks on the beach.

Everything looks great and you’re heart jumps a beat as you get ready for that first date.  You make your way to the restaurant to enjoy an intimate dinner when out of nowhere your date drops the big “V” bomb. They’re a vegetarian or worse… a vegan.

So is it a deal breaker?  It’s not like they smoke cigarettes and you have asthma. But let’s face it, you’re a carnivore and that’s simply something you’re not willing to change.  You start to wonder…What’s next? Tree hugging?  Will you be subjected to countless, painful hours of yoga classes?  Your heart drops and the excitement quickly fades…

But don’t give up just yet.  One important thing you need to know is that not all vegans and vegetarians are trying to change the world.  Many of us simply make this a personal lifestyle choice to suit our own personal health goals and don’t try to force dietary restrictions upon those included in our lives.

The good news is this is a pretty low hurdle to jump and compromise is easily attainable.  The first thing to remember is that most restaurants offer vegan and vegetarian options.  Even if you end up at a steak house, there are usually several side dishes one can choose from that when combined, can make a complete and delicious vegetarian (or meat free) meal.

When it comes to selecting restaurants, most of us dine out in a limited circle, meaning we have our favorite spots we like to revisit.  Finding these places together can be a great first step in building a relationship. Take the time to check out menus online together and finding places that suit both of your needs and give them a try.  Once you’ve discovered five or six places, stick to them.  This way you build a circle of places that become special for both of you.  Just remember to be honest.  Make sure you both like the places and make them meaningful for both of you.

What about eating at home?  Don’t let this intimidate you either.  Overall it’s fairly easy and can be another great way to share some quality time. You can learn how to accommodate each other without giving up the foods you love.  If you’re cooking, ask the vegetarian to join you in the kitchen. Uncork a bottle of wine and cook together. Chances are most vegetarians know how to make meat free alternatives to just about any dish you’d want to prepare.  You may be surprised, but nine times out of ten I eat the same thing as my partner, just a vegan variation, and it’s not difficult to do.

So when it comes to dating a vegan or vegetarian, the key is to conquer and not let it divide.  Just go for it!

Every tried Dinner Dating UK? Click Here

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Words By: James Hipps, Contributing Writer