Tag Archives: onion

Pizza Pasta

28 Feb

So first off, apologies for the lack of posts recently. I’ve been out of town and spending exorbitant amounts of money on food. Second off, one of my followers has pointed out that I never post about anything green. This is very true, but I have a plan. Tomorrow is March 1st and I’m a very, very, very big fan of St. Patrick’s Day (I’m an Irish dancer, it’s a little non-negotiable), so in honor of this wonderful holiday, I am going to attempt to make as much green food during March as I can. Delicious recipes with green twists. If you have any recommendations, please let me know! I’d love to get some suggestions as I’ll have to get pretty creative.

Ok. Pizza pasta. This is probably not what you think it is. Unless you think it’s pasta with tomato sauce and cheese cooked on top- in which case it’s exactly what you think it is. It’s really very easy to make and prepare and it’s all the deliciousness of pizza but with the goodness of pasta. You can’t lose. My friend made this for me tonight and we wolfed a big bowl down so quickly you’d have thought we’d been starved for days.

Ingredients:

Pasta

Cheese

Tomato Sauce

1 onion

* I left off the quantities because we didn’t really measure anything out, I’ll explain in the instructions how to measure out what you’ll need but it’s kinda up to you

Instructions:

1. Preheat the oven to 200 degrees C.

2. Boil however much pasta you want and let simmer on low heat until your onion and cheese is prepared

3. While the pasta is boiling chop up the onion into little slices and and grate the cheese.

Pro tip 1: The amount of cheese always looks like WAY too much, but it’s almost never enough, so be generous. We grated a heaped plate of cheese and it just about enough for one dish of this (served 3 people generously).

4. Drain the pasta once everything is ready and pour into your oven-proof dish.

5. Sprinkle in the onions and mix up with the pasta.

6. Pour your sauce on top of the pasta, using just enough to pretty much cover the pasta

7. Add your cheese across the top, covering well.

8. Pop in the oven for 5 minutes or just long enough for the cheese to melt.

And that’s it. Take it out, serve it while it’s hot because it cools quickly. We sprinkled garlic powder over it for added heaven.

20130228-224847.jpg

Advertisements

Crumbled Spanish Omelette

12 Feb

Internet, I have some very exciting news. I am going on holidays to Spain soon! I have a month off classes for Easter in Spring, so a friend and myself have planned a magnificent trip to Spain. I am extremely excited, and I will most likely not stop thinking about this until April. Yesterday I got busy looking up Spanish food and tapas dishes. If I can’t be in Spain yet, I might as well eat like I am.

So I decided to try a Spanish omelette- apparently a Spanish staple. As for the crumbled part… it was not intentionally crumbled. That part came when I tried to slide the omelette back onto the pan and it fell apart. But it was tasty nonetheless!

I thought it was going to be much harder to make, and taste more bland, but it was actually quite simple, and full of flavor. A must have!

Ingredients: Warning, these portions are a lot, this could easily halved and be enough for 1 person. Then again, I finished it all…so if you’re really hungry…

3 eggs

Dash of Salt

Glug of oil

3 potatoes, peeled and thinly sliced

1 onion, peeled and finely chopped

Instructions:

1. Crack the eggs in a bowl and mix them together with the salt.

2. Turn the stove on to medium/high and heat the oil

3. Add the potatoes and fry for a few minutes

4. Add the onions to the potatoes and mash together

Pro tip 1: My potato slices may have been too thick, or the potatoes not soft enough, but I struggle to mash them. I ended up just mixing together the potatoes and onions and leaving it at that. Not sure how I would’ve mashed up the potatoes, any advice? Either way, it tasted just fine without them being mashed.

5. As the edges of the potato begin to brown, add the eggs on top. Try and make sure the egg is covering the potato/onion mix.

6. Fry this on a low heat, gently prodding at the edges to keep it loose.

7. As the egg starts to set, place a plate over the pan, and gently flip it so the mixture is on the plate. Carefully slide it back into the pan.

Pro tip 2: Put the plate edge right down touching the pan, if you leave it up at all it will collapse. Also go very slowly- too fast and it will fold over on itself.

8. Let the underside cook for a minute or so, and remove from the heat. Allow it to cool and serve!

As you can see, the outcome isn’t the most beautiful, and chances are what I made is nothing like an actual Spanish omelette, but whatever the hell I did make was damn good, so I’m ok with that.

20130212-001540.jpg

….yeah, not exactly what it’s supposed to look like.

travelintheusa

A travel blog by a regular girl out to explore the world

Natalie Breuer

Natalie. Writer. Photographer. Etc.

My Foray Into Food Storage

A regular gal learning about Food Storage, Home Cooking, Canning, Gardening, and more!

North American Irish Dance Championships - 2014

Bienvenue à Montréal - Welcome to Montreal.

Aim To Travel

Explore the World. Go. Now.

flojoeasydetox

Detox to Retox and everything in between...

CAKE IS THE NEW BLACK

Bake | Snap | Write

Fit Girl in a Pretty World

My journey through life trying to stay fit and fabulous

HarsH ReaLiTy

A Good Blog is Hard to Find

cpd for dance teachers

enhancing dance teacher education

The Perfect Pointe Book

All The Tips, Tricks And Exercises You Need To Know About Starting En Pointe

foodlovingdancemajor

1st-year grad student who loves coffee, loves to cook and eat tasty and beautiful food

Not Another Hockey Blog

Geeky. Snarky. Smart.

ADAIR

LIFE OBSERVED.

Hockey Writing from Liz Bell

Hockey, Writing....

Cue the Dagger

Your daily dose of Blackhawks hockey and Chicago sports

Where the foodies go

Two Italian foodies tasting good food as they travel around the world!