Salmon and garlicky pasta (with or without salmon)

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not neat, but tasty..

Ingredients,

About a table spoon of cooking oil,

Salmon fillet (or not for vegetarian)

1/2 aubergine, diced into small cubes,

1 courgette / zucchini, grated finely

1 sweet pepper cut into small squares

1/2 a can of chopped tomatoes

3 cloves garlic, crushed,

Spiral pasta, 2 handfulls

Method

Heat the oil in the pan, add the aubergine cubes, add the sweet pepper pieces, brown gently then add the grated courgette. Add the tinned tomatoes, mix and cook for a few minutes. Add the crushed garlic and the salmon on top of the mix, cook for a few minutes then turn the fish over. Lower the heat from medium low to low and gently simmer for about 5 minutes.

In the meantime put two handfuls of pasta (I had multi coloured spiral pasta in) with boiling water and cook on a medium heat till softened.

Drain and then add the pasta to the other pan. Serve the fish on top of the pasta and vegetables.

(I grate the courgette because it cooks quicker and makes the sauce feel thicker). You could add a squeeze of lemon juice.

Using up sprouts

I had a bag of sprouts in the fridge, they needed using up. What to do? I took a mixture of leftovers and cooked something ‘not bad but interesting’ according to my hubby.

First I used up half a small onion. I chopped it up and cooked it in a small amount of butter and olive oil. I added some garlic granuals, dried chives, and dried basil.

I then added sprouts that I had cut the base off, took off the outer leaves and then cut them into quarters. I added some water to the mixture up to the level of the sprouts in the pan and let it gently simmer.

I cut up two large tomatoes that were getting wrinkly and were just past their best before date.

I carried on simmering it to soften the vegetables.

While I was doing this I put on a small amount of penne pasta in some boiling water. I cooked that until it was Al dente (still slightly firm)

As the sprouts were softening I added half a jar of tomato pasta sauce that I’d saved from last night.

If you want to leave it there you can. That would be a vegetarian option. But I had some mini frankfurters to use up, so I cut them into small pieces and added them to the mix. Once they had heated through I tasted the food. It was quite ‘sprouty’ so I took a small piece of cheddar cheese, about a thumb sized piece for each of us and melted it into the mixture. I added a little salt to taste and then drained the pasta and added it to the mix.

Cooking time, about twenty minutes in total.

Don’t know the cost, but not much.

Ingredients

Half a small onion.                              About two big handfuls of sprouts.    Two large tomatoes.                              Half a jar of tomato pasta sauce.              A handful of mini frankfurters.               A small amount of mild cheddar cheese.                                                           A couple of handfuls of pasta.

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