Bay Harbour: March 25, 2020

Wednesday March 25 2020
Latest Canterbury news at starnews.co.nz
BAY HARBOUR
PAGE 15
Tasty Bites
Simple meals to lift anyone’s spirits
• By Ian Knott
Who doesn’t love a
good feast of lasagne or
spaghetti bolognese?
For a change, try this
baked spaghetti recipe
instead. It’s super easy and
the perfect mash-up of
two family classics
Baked spaghetti
Serves 6
Ingredients
Cooking spray
500g spaghetti
2 Tbsp extra-virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
500g beef mince
Salt
Freshly ground black pepper
1 tsp Italian seasoning
1 can crushed tomatoes
½ cup basil, chopped
1 cup shredded mozzarella
¼ cup freshly grated parmesan
Fresh parsley, chopped, for garnish
Directions
Preheat oven to 180 deg C.
Grease a medium baking dish
with cooking spray.
Cook spaghetti according to
package directions until al-dente,
drain, and set aside.
Meanwhile, in a large skillet
over medium heat, heat oil. Add
onions and cook until soft and
translucent, about 5min. Stir in
garlic and cook until fragrant,
1min more. Add beef mince,
season with salt, pepper, and
Italian seasoning, and cook until
no longer pink, about 8min.
Drain fat in a bowl lined with
paper towels and return to pan.
Pour in crushed tomatoes and
basil and simmer until slightly
reduced, about 10min. Season
with more salt and pepper to
taste.
Toss with spaghetti, then
transfer to baking dish and top
with mozzarella and parmesan.
Bake until cheese is melted and
pasta is warmed through, about
20min.
Garnish with parsley and serve.
Homemade chicken
noodle soup is already
easy to whip up, but tossing
all of your ingredients in a
slow cooker makes it
even easier
Slow cooker chicken noodle
soup
Serves 6-8
Ingredients
700g boneless, skinless chicken
breasts
1 large onion, chopped
3 carrots, peeled and sliced into
rounds
2 stalks celery, sliced
4 sprigs fresh thyme
4 sprigs fresh rosemary
3 cloves garlic, minced
1 bay leaf
Salt
Freshly ground black pepper
10 cups chicken broth
230g egg noodles
Directions
In a slow cooker, combine
chicken, onion, carrots, celery,
thyme, rosemary, garlic, and bay
leaf and season generously with
salt and pepper. Pour in broth.
Cover and cook on low, 6 to
8hr. Remove chicken from slow
cooker and shred with two forks.
Discard herbs and bay leaf.
Return chicken to slow cooker
and add egg noodles.
Cook on low, covered, until
al-dente, 20-30min.
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