Tuscan Salad with Homemade Roasted Garlic Croutons

Happy Friday friends! Sorry for the blog silence yesterday. It was a holiday here in Bavaria {these wonderful Catholics seem to have a holiday for everything!} and, while it was not my intention to take the day off, sometimes spending quality time with the Kiwi just trumps.

During our day off yesterday, I started reading Inferno. While the Kiwi has some strange hatred for Dan Brown books {despite having never picked up a singe one}, I quite like them, so I’m pretty excited to read this new one. I knew it was set in Florence, but man, its like I’m there again, except for the whole being on the run from an assassin. {That’s not a spoiler it’s on like page 2. Plus what else is Robert Langdon going to be doing? Sightseeing?} Really though, its making me miss Florence, Italian food, and wine. Mostly the wine…and the truffles.

Obviously this Tuscan salad was happening. I was inspired by a recipe one of my absolute favorite bloggers {seriously, Emily’s blog was what introduced me to this wonderful world of blogging} posted a long time ago.  We tweaked it a bit based on what we had on hand and some of the salads we had in Florence, but either way it is a phenomenal salad.

Kiwi+Peach: Tuscan Salad with Homemade Roasted Garlic Croutons

Tuscan Salad with Homemade Roasted Garlic Croutons

{inspired by Emily from Jones Design Company}

The Prep
10-12 cherry tomatoes
1 Tbsp olive oil
1 sprig of fresh rosemary
salt and pepper
1 bulb of garlic
1 Tbsp olive oil

The Salad
150-200 grams {2 cups or so} of mixed greens, washed
8-10 fresh basil leaves, sliced
10 fresh black olives, pitted
1/2 cup pecorino cheese, crumbled
1/4 of a small red onion, sliced

The Croutons
4 thick slices of ciabatta bread
2 Tbsp olive oil
2 cloves of roasted garlic, pureed
1/4 cup pine nuts

The Dressing
2 Tbsp. red wine vinegar
1 tsp. spicy dijon mustard
1/4 of a small red onion
1 clove of roasted garlic
3-4 leaves of fresh oregano
salt and pepper
1/4 cup of olive oil

First thing we have to do is put the tomatoes and the garlic on to roast. Preheat the oven to 300°F/150°C. For the roasted tomatoes, slice the tomatoes in half and in a large mixing bowl combine with olive oil, chopped rosemary, salt, and pepper. Mix well and then put them on a lined baking tray.  For the roasted garlic, cut the garlic bulb straight across on the stem end. Set it root side down on a piece of tin foil and pour the olive over the top. Wrap it up in  the tin foil and place on the tray with the tomatoes. Pop them in the oven for an hour.

Go chill out for 45 minutes. Read Inferno, or I guess you could be productive. Anyway…

About 15 minutes before the tomatoes and garlic are finished, come on back to the kitchen and combine all of the salad ingredients in that large bowl you were using before. Also, go ahead and slice your ciabatta bread and brush on the olive oil.

When the tomatoes and garlic are finished take them out and put the oven on broil {or grill for y’all Kiwis}. Toss the roasted tomatoes in with your salad mix.

Pop out 2 cloves from the garlic bulb and puree them in the food processor. Then spread the puree on your ciabatta bread. Place the slices on the baking sheet along with your pine nuts and put it in the oven for about 5 minutes. Keep an eye on the pine nuts. You just want them to be a bit toasted, not charred. If they are toasted before the bread, just take them out, add it to the salad mix, and put the bread back in the oven.

While the bread is a toasting, let’s make that dressing. Put all of your dressing ingredients in the food processor and pulse until you’re happy with the consistency.

When the bread is toasted, take it out, chop into bite sized cubes, and add it to your salad mix. Pour the dressing over to whole thing and toss well.

Kiwi+Peach: Tuscan Salad with Homemade Roasted Garlic Croutons

Baked Jalapeño Poppers

We have found that, as a general rule, Germans are not huge fans of the spicy stuff.  German extra hot salsa is what we in the States would call mild. At our favorite Mexican take away, Condesa, which recently closed {sob}, they always asked what level of spicy sauce we want: 1 {German spicy, no not spicy at all}, 2 {American spicy}, 3 {Mexican spicy}, or a 4 which had the chilies spilling out the top of the bottle {I’m going to go ahead and assume that was English spicy}. That is why I laughed out loud at the shop the other day when I saw some habaneros. It took me a year and a half to find a jalapeño in this city, but they have habaneros, something that even I am not going to touch. Go figure.

Anyway.

I’ve been craving jalapeño poppers ever since we got back from our trip to the States last summer. There is just something about a crispy, spicy pepper filled with cheese that does me in. But, as previously stated, I couldn’t find a jalapeño in this whole city. I checked farmer’s markets, the special grocery stores that are in basements of department stores, and lots of Bio {organic} grocery stores other than my local. Nothing. Until last week, that is. I walk in the store and there, looking me square in the face is a huge basket of lovely, green jalapeños. And I only got a few dirty looks from other shoppers as I shoved handfuls of peppers into my shopping bag.

Naturally, the first thing I did when I got home was to whip up some jalapeño poppers.  Just a warning, these are not for the faint of heart. They are incredibly flavorful, but also really spicy. I’d say they’re a Mexican spicy on the Condesa scale. Unless of course, you miss a few seeds. Then it’s definitely a 4.

Kiwi+Peach: Baked Jalapeño Poppers

Baked Jalapeño Poppers

{inspired by In Fine Balance}

The Stuffing 
1/3 cup cream cheese
1 tsp sugar
1/2 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper

The Breading 
whole wheat bread crumbs
1/2 tsp salt
1/2 tsp dried oregano

The Wichtige Sachen
6 jalapeños
1 Tbsp olive oil

Preheat your oven on high broil. {Grill for all y’all Kiwis.}

Slice your jalapeños down the middle. Remove the seeds and membranes, but leave the stem. It’s a great handle! As always when dealing with spicy peppers, be sure not to touch your eyes, nose, mouth, face, etc. until you’ve washed your hands really well. It makes for an unpleasant experience.

In a bowl, combine your cream cheese with all of the spices and mix well. Spoon a dollop into each pepper. Using the back of the spoon make sure the whole pepper is full of cheese.

On a small plate, mix the breading ingredients. Press each pepper, cheese side down, into the breading and then place on a grill rack. Drizzle a bit of olive oil over the tops of the peppers and pop them in the oven towards the top.

Bake for about 10-12 minutes or until the breading has browned a bit and it’s appropriately crispy.

Serve with some salsa and sour cream. Lots of sour cream.

Dig in! I may or may not have eaten an entire batch for lunch yesterday. True story.

Quinoa Stir Fry

My first experience with quinoa was back in college in one of my food science labs. My teacher presented its as this wonder food that was a grain AND a complete protein {meaning that it contains all 9 essential amino acids which are usually only available in animal products}. We then proceeded to make one of the most delicious casseroles I’ve ever had with it, so naturally I was hooked.

But quinoa really is the wonder grain now. I can understand why its been a fave for vegans, but I’m loving that all us omnivores have jumped on the bandwagon too. In theory, and for a while there it did make it easier to get. A few weeks ago I posted an article about the economics of quinoa, and I understand that it’s not always an easy or cheap grain alternative. We are so lucky that a 500g bag is still just 5 euro here which, compared to a lot of places is a steal.

If quinoa is scarce in your area right now, then go ahead and try it with some brown rice. However, I would throw in a chicken breast or and extra egg just to get that extra protein!

Kiwi+Peach: Quinoa Stir Fry

Quinoa Stir Fry

{adapted for two from DamnDelicious}

The Quinoa
1/2 cup quinoa
1 cup water
1 tsp salt

The Egg
olive oil
1 egg
1 green onion {optional}

The Veg
olive oil
1 clove of garlic
1 small white onion {or 1/2 of a large one}
1 cup fresh mushrooms
2 cups of broccoli {or 1/2 a head}
1/2 of a zucchini
1 ear of corn, cooked

The Juice
1 Tbsp soy sauce
2 tsp. ginger

Start heating a medium sized pot and a large pan with deep sides on medium high heat. Go ahead an boil your jug. In a sieve, rinse your quinoa under hot water for a couple of minutes to rinse off the powdery saponin on the grain that has a really bitter taste. Very important step!

Once the jug has boiled, measure your water and add it to the pot along with the salt. Once it comes to a boil, add the quinoa and reduce the temperature to medium low. Cook for 20 minutes, stirring occasionally, or until the water is absorbed and the quinoa is soft.

While the quinoa is cooking away, pour a bit of olive oil in the pan {just enough for the egg not to stick} and add the egg. Scramble and cook until done then put it in a bowl and set to the side. Return the pan to the heat. {If you have a green onion, slice it up and scramble it in with the egg.}

Now get to chopping. This is all about timing. Mince your garlic and onion first. Then get to work on the mushrooms, broccoli, and zucchini. Wash the mushrooms, remove their stems, and then slice ’em up. Cut the florets off the head of broccoli and give them a rinse. Wash your zucchini, slice into half inch-ish sized slices, and then quarter those slices. Cut the kernels of corn off the ear and break them up into individual kernels.

Add the olive oil to the hot pan and toss in the minced garlic and onions. Cook for about 3-4 minutes.

Toss in the mushrooms, broccoli, zucchini, and corn and cook until the broccoli and zucchini are soft enough for your liking. {Usually 5-7 minutes for us.}

The quinoa should be finishing up by now, so use a fork to fluff it up a bit and remove it from the heat.

When your veggies are appropriately soft, add the quinoa to the pan. {I push all the veggies to the side, add a little bit more olive oil to the empty part of the pan and then add the quinoa a little at a time so that the quinoa can get a little bit crispy.} Go ahead and throw that scrambled egg back in there too and mix well.

Season with a little soy sauce and ginger and cook for a couple more minutes. Serve it up and enjoy. I always use a little sriracha sauce on mine for an extra little kick, but it’s just as delicious without.

The Caprese

Yesterday, around lunch time, I realized we had no bread and then I commenced with the panicking. Most of y’all in the States are thinking ‘So what? Go to the store you lazy bum.’ Not so fast my friends. Three words that really make you pay for any lapse in meal planning preparedness. Sunday. Shopping. Hours. As in, there are none. Grocery stores, retail stores, some restaurants. All closed. Coming from the land of 24 everything, it’s not my favorite thing about living in Germany. I mean, I understand the wonderful things it means about their society {kudos Deutschland} but sometimes I just really need some bread on Sunday.

So what is a girl to do? Naturally I scoured Pinterest for a quick bread recipe because the Kiwi was getting kind of hungry. I found this quick focaccia recipe and immediately started remembering all of the amazing focaccia with olive oil and balsamic we had in Italy. I was sold. You can’t really go wrong with olive oil and balsamic on fresh focaccia bread that is still warm. You know what else goes really well with that? Tomatoes, buffalo mozzarella, and fresh basil from the garden.

Again, kind of like the fried egg and tomatoes, this isn’t as much a recipe as just a simple sandwich you an throw together in no time flat. {That is of course unless you’re making the focaccia too in which case it’s going to take about an hour.} In the end we were pretty pleased with our meal planning fail.

Kiwi+Peach: The Caprese

The Caprese

2 large slices of focaccia bread {or half a loaf of your own}
1 Tbsp olive oil
2 smallish tomatoes {or 1 large one}
1/2 of a ball of buffalo mozzarella
5-6 leaves of fresh basil
1-2 Tbsp balsamic vinegar {depending on your taste}

Slice the focaccia and pour the olive oil over the bottom slice. Then slice your tomatoes, mozzarella, and basil. Layer the tomatoes and mozzarella until the bread is covered and then sprinkle on the basil. Pour the balsamic over the top and close her up.


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TheKitchn Small Cool Kitchen 2013: Lauren's Tiny Yet Airy Kitchen

Fried Egg with Tomatoes, Feta, and Avocado

In keeping with our breakfast items for dinner theme this week, I thought I’d share one of my go-to last minute dinners. This isn’t really a recipe to write home about. It’s just a bunch of delicious things piled on a plate and called a meal; however, the simplicity of it really lets you taste all of the flavors and they are beautiful together!

If you follow us on instagram you already know this, but we have a tomato!! That my friends is something to write home about. We grew that! From a seed! {Please note that this is the first thing I’ve ever grown in the history of ever, so please pardon my over-enthusiasm for our tiny little tomato baby. This is a big day.} I can’t wait for the rest of them to really come in so I can try this recipe with fried green tomatoes!

Fried Egg with Tomato, Feta, and Avocado

Fried Egg with Tomatoes, Feta, and Avocado

olive oil
4 eggs
2 smallish tomatoes
1/4 cup feta, crumbled
1/2 of an avocado
4 fresh basil leaves
fresh ground black pepper

Start heating a pan on medium high heat. While its heating up, I go ahead and slice the tomatoes and place the slices on our plates. I also crumble the feta, slice the avocado, and slice the basil into strips.

Once the pan is hot, add a bit of oil to the pan {just so the egg doesn’t stick}. Crack an egg into the pan and let it sizzle away for about 3 or 4 minutes. Then, very carefully, flip it and let it cook for 1 or 2 more minutes depending on how runny you like your egg. When its finished, transfer to a plate and repeat for the remaining eggs.

Once all the eggs are cooked and in place, top with the avocado, feta, basil, and black pepper and enjoy!


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TheKitchn Small Cool Kitchen 2013: Lauren's Tiny Yet Airy Kitchen

Watermelon, Mint, and Feta Salad

It. is. so. hot.

I’ve started writing this post 5 times today and had to stop to go stick my head in the fridge. {TMI?} Come on, you know you do it too when it’s 50 million degrees outside. It’s days like this I miss air conditioning the most.

Our apartment is on the top floor of our building and we have huge windows in each room and the ceiling in the hall is a sky light. Please don’t get me wrong. I love, love, love all of our windows, but it’s a little like living in a green house and right now, that blows. Or rather doesn’t. Naturally we have all of the windows and doors open to create a cross-breeze which would significantly cool things down if the wind was blowing–which it’s not.

So I’ve resorted to sticking my head in the fridge and wishing it was big enough crawl inside. And while I’m there I might as well eat some watermelon, yes? And now that I’m thinking about watermelon I’m reminded that we have a lot of it. And since there is no way on God’s green earth I’m firing up that stove tonight, so I should probably figure out a salad.

Melon+mint is always a winner, right? Yes. Yes, it is.

Watermelon, Feta, and Mint Salad from Kiwi and Peach

Watermelon, Mint, and Feta Salad

The Salad Fixings
100 grams of mixed field greens
3-4 mint leaves
1/4 cup roasted pumpkin seeds {or sunflower, or flax, or etc.}
1/3 cup feta cheese, crumbled
1-2 cups watermelon, cubed {It’s kind of hard to actually measure. I used about 10 pieces on each salad.}

The Dress
{adapted from Tupelo Honey}
1/4 of a sweet onion, sliced
1 clove of garlic
juice from 1/2 of a lemon {about 1 Tbsp.}
2 tsp white wine vinegar
2-3 fresh oregano leaves
3-4 fresh basil leaves
big pinch of sugar
pinch of salt and black pepper
1/4 cup olive oil

Wash and dry your greens and mint leaves well. Thinly slice the mint leaves, and then mix them, the greens and the rest of the salad fixings together in a large bowl.

Toss all of the dressing ingredients {except the olive oil} in the food processor and pulse a couple of times. Add half the olive oil and process for about 10 seconds. Then add the other half and continue processing until it’s a consistency you like.

Pour the dressing over the salad fixings and toss well. Enjoy!

Greek CousCous with Zucchini

What are your feelings about meatless meals?

I love them. In fact, some of my favorites {see Lauren’s Summer Favourite and Avocado Pasta} contain no meat at all. Give me a plate of veggies and grains over a slab of pork any day.

However, I live with a carnivore. While he has adjusted to only having meat with his dinner a few times a week, I am careful, when planning a meatless meal, to make sure that what I’m making will have the same staying power as meat.

While deceptively light, this incredibly versatile Greek CousCous packs a punch with its feta and walnuts in terms of staying power, and it’s a great week night meal because you can knock it out in less than 20 minutes. It’s also yummy cold, so it can be perfect for lunch the next day. If you absolutely must have meat, I bet it would be absolutely delicious with a side of lamb!

Kiwi+Peach: Greek CousCous with Zucchini

Greek CousCous with Zucchini

{adapted for two from The Fit Cook}

The Veg
1 tsp olive oil
½ of a zucchini, sliced and quartered
½ tsp cumin

The Grain
½ cup boiling water
½ cup cous cous
½ tsp thyme
1 tsp oregano
1 tsp garlic salt
black pepper
2 tsp olive oil

The Goodies
¼ cup freshly shelled walnuts, chopped
2 ounces {50 grams} feta cheese, cubed
1/2 of a lemon

Heat the olive oil in small skillet. While that’s heating up, slice and quarter your zucchini. When the pan is nice and hot, throw the zucchini in there, sprinkle some cumin over it, and give it a stir.

Boil your jug {or for us Americans, bring your water to a boil in a small pot}. In a small pot, combine cous cous, thyme, oregano, salt and pepper, and olive oil. Make sure the olive oil it mixed in well and add your boiling water. {If you’re boiling your water in said pot, then mix your cous cous and spices in a separate bowl and add it to the boiling water. OR you could go buy a jug. Trust me—they make like so much easier!} Cover and let sit for 5 minutes.

Give the zucchini another stir and then get to cracking your walnuts. {insert “that’s what she said” joke here} By the time you get finished shelling the nuts, the cous cous should be finished. Take a fork and fluff the cous cous.

The zucchini will need about 10 minutes to get appropriately soft. When it’s finished, add it, the walnuts, and feta to the cous cous and squeeze a bit of lemon juice on the top. Toss well and serve it up!

Strawberry Red, White, and Blue Cheese Salad

Last summer the Kiwi and I took a trip to Amsterdam, and while we were there, we got some of the tastiest blue cheese in the world. Since the cheese was special {tastiest in the world I tell you}, I didn’t want to use it on just an average meal. I wanted whatever we were going to make with it to be excellent in its own right, but, at the same time, complement the blue cheese perfectly. And that, my friends, is how the idea for this salad was born. The dressing is the Kiwi’s brain child via a Gordon Ramsey TV show he saw once. He originally made it for me as a syrup for my birthday pancakes, so calling it a dressing is a bit generous, but you won’t be disappointed. The amounts of powder sugar and balsamic vinegar here are just guidelines. Feel free to be a bit liberal, it will reduce and thicken either way.

Are you like this too with special ingredients {or any product for that matter}? Do you ration it and only use it on special occasions? I ration pecans too because we can’t find them here in Germany.  We got two bags when we were in Ireland this past fall, but we are down to our last few nuts now. Sad day.

Anyway…

Last month, the Kiwi had a 6 hour layover in Amsterdam on his way back from a business trip. Instead of sitting around at the airport, he decided to head into the city and go in search of more of that blue cheese. Luckily he found it, so naturally the first thing I made with it was this beauty. {Obviously, we’ve made this with blue cheese from the shop and its great too.  I’m just telling you about the Dutch blue cheese because its out of this world and if you’re ever there you should get some.}

This would be a great addition to any summer cookout. It’s really simple to whip up and I promise people will rave!  {Plus you’ll get props for bringing a salad!  You healthy thing you–just don’t mention all the sugar in the dressing.}

Kiwi+Peach: Strawberry Red, White, and Blue Cheese Salad

Strawberry Red, White, and Blue Cheese Salad

The Salad
mixed field greens {I usually use a whole 500 gram bag, but it depends on how much you like rabbit food.}
1/2 cup blue cheese, crumbled
1/2 cup chopped pecans

The Dressing
1 pound of strawberries {3 1/2 cups}
2 Tbsp maple syrup
2 Tbsp balsamic vinegar

Before getting started, wash and dry your greens and return them to the fridge. This will make them nice and crisp.

Start heating your frying pan over medium high heat. Wash, core, and cut your strawberries into fourths. Throw them in the hot pan and add the maple syrup. Stir it in and then add the balsamic vinegar. Give it a stir and then let it simmer away for about 3-5 minutes or until it is thickened a bit and the strawberries are soft but not completely broken down. At this point I transfer it back to the bowl and put it in the fridge to chill a bit so that it doesn’t wilt the lettuce too much.

While the strawberries are cooling down, you can assemble the rest of the salad. Plate up your lettuce and generously sprinkle with the blue cheese crumbles and chopped pecans. Top with strawberries and eat up!

Lauren’s Summer Favourite

The Kiwi has lovingly volunteered to help me out and share a few recipes of his own while we are away on holiday. Today’s recipe was the first thing he ever made for me {before he even knew about my love of coconut}, so I find it quite fitting that it’s the first thing he is sharing with y’all as well! So, without further ado, I’ll turn it over to the Kiwi.


I have no idea what the original source for this recipe was—I appropriated it from a couple of friends I was staying with after watching them make it and then made it my own—so there isn’t really a name for it. This was the first thing I ever cooked for Lauren {having not yet located a supply of lamb mince in Munich to make my usual favourite}. Ever since then it’s just been known to us as “Lauren’s favourite”.

Suffice to say, this dish comprises a range of diced vegetables in a coconut sauce, served over pasta. As well as being extremely tasty, it features an agreeable spectrum of colours and feels perfect for a summer’s evening. If you’re feeling carnivorous, or you just have some leftover {cooked} chicken to use up, then you can stir it in at the end, but it’s really not necessary.

Kiwi+Peach: Lauren's Summer Favourite {written by the Kiwi}

Lauren’s Summer Favourite

The Pasta
200g {6 oz} whole wheat spaghetti
1tsp salt

The Sauce
½ a large zucchini
1 small red bell pepper
1 small yellow bell pepper
½ a large eggplant
2 tsp salt
1 Tbsp olive oil
1 tsp whole wheat flour
½ can {200mL or 6 oz} coconut milk
¼ cup grated parmesan cheese
⅛ tsp ground black pepper

Chop all of the vegetables into roughly 1.5cm {½ inch} cubes. Eggplant can sometimes have a bitter taste in the liquid around the seeds, so chop that first, place it in a bowl and sprinkle liberally with salt to draw out the moisture. Set aside while you prepare the other ingredients, or even do this step half an hour ahead if you have time.

Preheat a large frying pan on medium-high. You’ll be sautéing the vegetables so that they cook quickly without turning to mush.

Separately, bring a pot of salted water to the boil in preparation for the pasta. Where I come from not even the poorest English Lit grad student could imagine life without an electric kettle and this job takes two minutes. However, in America folks prefer to eschew such cheap and easily-available conveniences in favour of heating the water laboriously on the stove.

The zucchini takes the longest to cook, so add it to the frying pan first along with the oil and start sautéing. After a couple of minutes add the peppers and finally, after a few minutes more, wash the salt off the eggplant cubes and add them to the pan as well. You’ll want to begin cooking the spaghetti as directed at about this point. Continue sautéing until the vegetables are soft, but not yet starting to break down. This process takes about 5-10 minutes in total.

Reduce the heat to medium and add the flour to soak up any remaining oil. Stir for about a minute, then add the coconut cream. Grind in the pepper and grate in the parmesan cheese. I recommend moving to Europe, where you can bind blocks of genuine Parmigiano Reggiano in every supermarket fridge. That doesn’t make a big difference to the recipe; it’s just something I like to recommend.

Continue cooking and stirring for a few minutes until the sauce is thickened. Serve over the spaghetti with a little grated parmesan and black pepper for garnish.

Veggie Drawer Pasta

A big part of cooking for two is planning your meals so that you can use leftover ingredients before they go bad. For the most part, I’d say that the Kiwi and I do pretty well on that front, but we certainly aren’t perfect. Veggies are the hardest for us. We always end up with random halves just hanging out on the veggie shelf.

It’s always handy to have a couple super flexible recipes up your sleeve so you can just use up anything that is about to go off. This is one of my favorites for using up leftover veggies. You can throw just about any veggie in this and it’s going to taste great.

Veggie Drawer Pasta

{heavily adapted for two from Goddess of Scrumptiousness}

The Marinade
2 chicken breasts
1 Tbsp olive oil
juice from 1/2 of a lemon
zest from 1/2 of a lemon
salt and pepper

The Tomatoes
15 cherry tomatoes
1 tsp fresh rosemary, chopped
1 Tbsp olive oil
salt and pepper

The Pasta
4 oz whole wheat pasta

The Veggies
1 Tbsp olive oil
whatever you have on hand {I’ve had success with zucchini and bell peppers, but spinach would be great too.}

The Garlic Sauce
2 Tbsp butter
1 Tbsp whole wheat flour
2 cloves of garlic
1 cup chicken stock

Preheat the oven to 300F/150C.

First we need to put our chicken in to marinate. Cut your chicken breasts in to bite sized pieces. In a small bowl mix your marinade ingredients together and toss the chicken in. Coat well with the marinade and put it in the fridge until you’re ready for it.

Slice your cherry tomatoes lengthwise and scatter them on a lined baking pan. Drizzle with olive oil and toss on your rosemary, salt, and pepper. Give it a stir so that all the tomatoes are covered and pop it in the oven for 45 minutes.

Take a break. Have a nice glass of tea and peruse Pinterest for a bit.

When the tomatoes have about 20 minutes left start heating a large pan on medium high heat. Boil your jug and start heating a large pot on medium high heat too.

When the jug finishes boiling put your pasta on. Cook according to the directions in the package {usually 11-13 minutes for whole wheat}. When the pasta is finished drain the water and set it to the side.

Chop the veggies you’re using into bite sized pieces and grab your chicken from the fridge. When your pan is nice and hot, pour in the olive oil and add your chicken and veggies. Let cook them cook for about 3 minutes on each side.

Now we’re going to get fancy with the sauce. Push the chicken and veggies to the edges of the pan making a whole in the middle like a donut. Drop in the butter and when it’s melted sprinkle with flour. Add your minced garlic. Slowly add your chicken stock whisking while you pour to avoid clumps. Stir your chicken and veggies in with the sauce and then let it simmer away for about 5 minutes our until the sauce is thick enough for your liking. Add the pasta to the pan and mix well. Plate up and top with the roasted tomatoes and some yummy parmesan cheese.