Dinner - Compelled to Cook

Creamy Sun-dried Tomato Pesto Pasta with Chicken

by Compelled to Cook | Nov 28, 2023 | FEATURE RECIPE | 0 comments

Creamy Sun-dried Tomato Pesto Pasta

with Chicken

Weeknight cooking may seem daunting at times when trying to juggle feeding your family, appointments and activities. It doesn’t have to be complicated, some of the best dishes are quick and simply. Creamy Sun-dried Tomato Pesto Pasta with Chicken is a fantastic combination of garlic, sun-dried tomato pesto and cream. This gloriously creamy pasta dish is a perfect family meal yet delicious enough for company.

I enjoy boneless, skinless chicken thighs for this recipe but you can easily use boneless, skinless chicken breasts instead if that is your preference. Shrimp is also a fantastic combination as well. Or skip the protein all together for a great meatless meal option. Using store bought sun-dried tomato pesto helps to make this recipe quick and easy. There are plenty of brands out there to choose from and I cannot say that one is better than the other is, so find one you like and keep it at the ready. You’ll want this gorgeous dish on repeat!!

Author: Compelled to Cook

Creamy Sun-dried Tomato Pesto Pasta with Chicken

Cook Time 30

Ingredients

10 ounces fettuccine
12 ounces boneless, skinless chicken thighs 3-4 depending on size
as needed salt & pepper
1 tbsp olive oil
2 cloves garlic, minced
1/3 cup white wine
1/3 cup chicken broth
1 cup heavy cream
1/2 cup sun-dried tomato pesto
as needed freshly grated Parmesan cheese

Instructions

Cook pasta according to package directions in well-salted water. Drain well, reserving a cup of pasta water.
While the pasta is cooking, season the chicken on both sides with salt and pepper.
Heat olive oil in a large skillet. Add chicken and cook until browned on both sides and cooked through. About 5-6 minutes per side.
Remove the chicken to a clean dish and cover it with aluminum foil to keep it warm.
To the same skillet add the minced garlic and sauté for 1-2 minutes over low heat.
Deglaze the pan with the white wine, scraping up the browned bits left in the pan and allow the wine to reduce slightly.
Add chicken broth, stir and reduce for 1-2 minutes.
Stir in heavy cream and reduce for 2-3 minutes until slightly thickened.
Add sun-dried tomato pesto and stir over low heat until combined. Remove from heat.
Slice cooked chicken into strips.
Add chicken and pasta to the sauce and toss to coat. Sprinkle with Parmesan cheese and a generous splash of pasta water. Toss to combine well over low heat.
Serve immediately with extra Parmesan cheese if desired.

Beef & Snow Pea Stir Fry

by Compelled to Cook | May 5, 2023 | BEEF | 0 comments

Beef & Snow Pea Stir Fry

Hello everyone!! It’s been awhile since my last blog post and I am excited to share my Beef & Snow Pea Stir Fry. At times life calls for focus elsewhere, and far away to elsewhere I went. There was a time when I would have exhausted myself to do it all, but to what end I had to ask myself. As I get older, I realize that I am a priority as much as anything and doing something for the sake of just getting it done is not the same as doing it for the joy it brings me. Sooo, now that I have moved, dealt with the death of my mother, moved again, cleaned up a hoarder’s home, renovated my own home and assisted my father with a broken femur, I am ready to get back to me. And by me, I mean food of course LOL!

I’ve truly missed being part of the foodie community and participating in my passion. This creative outlet and meaningful pursuit bring me a lot of joy. I’m also very excited to share that I’ve finally stepped into the world of video. It’s been great to learn and challenge myself, and I’m sure that my “being on camera” nerves will calm as it becomes my norm. You can find me on YouTube @compelledtocook and as time goes I will include videos here on the blog for some of my existing posts. My channel is very new and I still have plenty to learn and improve upon, but I hope you’ll join me in my endeavour. Be sure to subscribe so you never miss a great recipe video. If you’ve been hanging around wondering if I’d ever post again, I thank you for your patience, and if you’re new to my blog, I welcome you.

Beef & Snow Pea Stir Fry is quick, simple and flavourful. Thinly sliced beef gets fried quickly over high heat to keep it tender, while crisp and healthy snow peas balance the umami “ish” sauce. Let’s talk about the beef for a moment. There are several cuts that work well, and I have a couple of tricks to create tender, silky beef. My cuts of choice are tenderloin, strip loin or flank steak. Regardless of the cut you choose it is imperative that you cut it thinly across the natural grain of the meat to ensure a chewable bite.

The second trick is to add a small amount of baking soda (mixed with soy sauce) to the slices and allow to marinate. The baking soda helps to break down the meat fibres and create a silky texture. If using tenderloin, the need to marinate is less because it’s already a very tender cut of meat, however, I still do. Just marinate it for a shorter length of time, about 30-60 minutes. If using other cuts I recommend marinating for 1-2 hours. Please know that more soda does NOT mean more tender. It only adds a sharp taste to the meat, so resist the urge to do so. Beef and Snow Pea Stir Fry is wonderful served over rice or your favourite noodle. Enjoy!

Author: Compelled to Cook

Beef & Snow Pea Stir Fry

Prep Time 20

Cook Time 10

Marinating time 1

Total Time 1 30

Servings 4

Ingredients

Beef

10 ounces beef, thinly sliced across the grain, see notes
1 tbsp low sodium soy sauce
1 tbsp freshly grated ginger
1 clove garlic, minced
1/2 tsp baking soda

Stir Fry

10-12 ounces snow peas
1/4 cup water
1/3 cup beef broth, cold
2 tbsp oyster sauce
1 tsp cornstarch
3/4 tsp sugar
1/4-1/2 tsp red chili flakes
as needed canola oil
as needed scallions, thinly sliced
as needed sesame seeds

Instructions

Beef

Toss beef with ginger and minced garlic.
In a small bowl stir together soy sauce and baking soda. Pour over beef and mix well to evenly coat the beef slices (I use my hands to ensure it's mixed well). Set in the fridge to marinate for 30-120 minutes depending on cut used. (see notes)
While the beef is marinating whisk together beef broth and cornstarch (see notes). Stir in oyster sauce, sugar and chili flakes.

Stir Fry

Prep snow peas by trimming the ends and removing the side string.
Heat a wok or large skillet over medium-high heat and add a generous splash of oil. When the oil is hot add the beef, separating the slices with your hands as you add it. Sauté for 2-3 minutes until just cooked through and starting to brown. Remove to a clean bowl and cover.
Add the 1/4 cup of water and snow peas to the wok and cook uncovered for 4-5 minutes, stirring occasionally until most of the water has cooked off and the peas are starting to soften but are still slightly crisp (they will continue to cook in the sauce).
Add the sauce to the snow peas and cook for about a minute, stirring until the sauce fully thickens. Add the beef and stir to combine and warm.
Serve over rice or desired noodles and garnish with scallions and sesame seeds.

Notes

-Several cuts of beef will work. I enjoy tenderloin or strip loin, however, flank steak will work well too. Be sure to cut the beef into thin strips across the grain.

-If using tenderloin, marinating for 30-60 minutes is enough, it's already a tender cut. If using strip loin or flank 1-2 hours is best.

-Cornstarch dissolves better in cool liquids, so if your broth is hot, allow it to cool first. It will also dissolve better in the broth as opposed to the thick oyster sauce.

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Spinach and Feta Shakshuka

by Compelled to Cook | Jun 6, 2021 | BREAKFAST AND BRUNCH, EGGS, VEGETARIAN | 0 comments

Spinach and Feta Shakshuka

Meatless meals can be so darn good! Spinach and Feta Shakshuka is a quick and easy vegetarian meal that has a crazy amount of nutrition packed into it. Eggs on their own are very nutritious, add in spinach, leeks and legumes and you’ve got a healthy dose of vitamins A, C, K and D, not to mention loads of protein and fibre. This lovely dish packs a lot of flavour too, plus it’s prime for serving for breakfast, lunch or dinner.

The preparation of ingredients for Spinach and Feta Shakshuka.

Spinach and Feta Shakshuka in a shallow braiser ready to cook the eggs.

There are plenty of green shakshuka variations out there, but I love the classic feta and dill combination of this one. It’s bursting with fresh flavours of dill and lemon, and the spinach is a great pairing with the eggs. I’ve opted to use cannellini beans, however, other legumes such as chickpeas would be great as well. I find the beans round out the dish and make it rustic and very satisfying. I also suggest serving this dish with crusty, toasted bread. You’ll need it to dunk into the perfectly soft eggs and scoop up the saucy greens. Enjoy!

Author: Compelled to Cook

Spinach and Feta Shakshuka

Prep Time 30

Cook Time 5

Servings 3 people

Ingredients

1 tbsp olive oil
2 medium leeks, well cleaned
2 cloves garlic, minced
1 cup vegetable broth
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp black pepper
7 ounces fresh baby spinach
3/4 cup cooked cannellini beans, see note
2 tbsp fresh dill, chopped
1/2 each lemon
6 large eggs
3 ounces feta cheese, crumbled
2 each green onions

Instructions

Thinly slice the leeks and green onions. Heat oil in a large shallow skillet or braiser. Add leeks and garlic. Sauté for 2-3 minutes until starting to soften. Stir in broth, cumin, coriander, salt and pepper. Simmer for 4-5 until leels are tender and most of the broth has cooked out.
Add spinach and toss gently with leeks until wilted. Stir in beans, dill and squeeze in the juice of half a lemon. Make 6 large indentations and crack an egg into each. Sprinkle evenly with feta cheese. Cover and cook on medium heat until egg whites are just set and the centers still jiggle, about 4-5 minutes.
Sprinkle with sliced green onions and the remaining tbsp of fresh dill. Serve with toasted bread.

Notes

-I used cannellini beans for this recipe and enjoyed them in the dish. Chickpeas would be another great choice.

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Wor Wonton Soup

by Compelled to Cook | May 16, 2021 | SOUP | 2 comments

Wor Wonton Soup

You’ll want to skip the takeout when you can make flavour-packed Wor Wonton Soup at home. It’s incredibly easy and quick once all the components are ready. I prefer to make homemade wontons and pork for this recipe because both are just so much better than store-bought in my opinion. I’ve included links for both, so I encourage you to be adventurous and try both. For this soup, I’ve chosen to use broccoli and carrots for my vegetables, however, feel free to sub in baby bok choy, water chestnuts, snow peas or baby corn to suit your liking.

Prepped pork wontons, pork char sui, shrimp and vegetables ready for Wor Wonton Soup.

The biggest trick to Wor Wonton Soup is the timing. I’ve dabbled with several different timing arrangements and found that the vegetables will cook in the same time it takes the wontons to cook. Therefore, adding them to the simmering broth at the same time is essential. Overcooking either is undesirable, to say the least. The same can be said for the shrimp and pork too. The shrimp will cook in no more than 2 minutes and the pork only needs to be warmed as it’s already cooked. So be sure to stick around the pot, the whole process takes only 4-5 minutes, so it’s not the time to do even the quickest of choirs.

I’ve included links for the Pork Char Siu and Pork Wontons. The extra pork can be tightly wrapped in a sealable bag and frozen for up to two months. The wontons can also be frozen in a single layer and then placed in a sealable container for up to a month. Extra wontons are easily cooked in a little broth, deep-fried or pan-fried. Trust me, they will not go to waste!! This is a wonderful soup that eats like a meal and it’s easier than you might think. Enjoy!

Pork Char Siu

Crispy Wontons

Author: Compelled to Cook

Wor Wonton Soup

Prep Time 25

Cook Time 10

Total Time 35

Servings 4 people

Ingredients

4 cups chicken broth
4 cups low sodium chicken broth
1 tbsp soy sauce
1 1/2-2 cups large bite-size broccoli pieces
1 large carrot, thinly sliced on a diagonal
16 each pork wontons see note
12 large shrimp, deveined and tail removed
6 ounces Chinese BBQ pork (Pork Char Siu), thinly sliced see note
2 tbsp green onion, thinly sliced on a diagonal
as needed sesame oil

Instructions

In a large pot heat broth and soy sauce to a gentle simmer. Add broccoli, carrots and pork wontons and maintain a simmer. Cook for 4-5 minutes until wontons are cooked and vegetables are just tender. Add shrimp and sliced pork when about 2 minutes of cooking time remains.
Divide soup into shallow bowls and garnish with green onions and a drizzle of sesame oil.

Notes

-The prep time noted does not include the time to make the wontons or pork char siu if making either from scratch.

-You can use store-bought wontons and pork char siu, however homemade is so much better and I've included a link to both in the post above.

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Beef and Black Bean Quesadillas

by Compelled to Cook | Apr 12, 2021 | BEEF | 0 comments

Beef and Black Bean Quesadillas

Beef and Black Bean Quesadillas are on regular rotation in my house. They’re not only quick and easy but tasty, family-approved and customizable. I like to use cheddar cheese and load mine up with fresh cilantro. But Monterey jack, spicy Mexican blend, or mozzarella cheese are also great options. Go ahead and be adventurous with the toppings too. Sour cream and salsa are always family favourites but also try diced avocado, taco sauce, pickled jalapeños, green onion…and the list goes on. But that’s what makes it fun and perfect for the whole family.

There’s a huge variety of tortillas available too. I like the flour and corn blend while my husband prefers plain flour. These are the basic options, you may want to try a multigrain, garden vegetable or sun-dried tomato tortilla. Again, there are lots of options to please everyone.

Sauteed beef, onions and green peppers in a cast iron skillet in preparation for Beef and Black Bean Quesadillas.

Beef and Black Bean Quesadillas ready to be folded in a skillet.

The black beans extend the ground beef, making these budget-friendly too. You can easily cut back on the ground beef further and sub in a few more black beans. I like just enough to give a little texture, fibre and added nutrition. I use drained and rinsed canned black beans out of convenience but you can certainly cook your own dried beans, which will reduce the cost further. Beef and Black Bean Quesadillas are a great weeknight meal for the whole family no matter how you stack them up. You’ll want them on regular rotation, enjoy!

Beef and Black Bean Quesadillas cut and stacked three high on a wooden plate, garnished with cilantro and lime.

Author: Compelled to Cook

Beef and Black Bean Quesadillas

Prep Time 35

Cook Time 20

Servings 4 people

Ingredients

1 tbsp canola oil plus more for tortillas
1 pound lean ground beef
1/2 cup diced green pepper
1/2 cup diced onion
1 clove garlic, minced
1 cup water
4 tbsp taco seasoning or 35g pkg
1/4-1/2 tsp red pepper flakes
3/4 cup canned black beans, drained & rinsed
1/2 cup corn niblets
4 10" tortillas
2 cups grated cheddar cheese about 8 ounces
as needed chopped fresh cilantro optional
as needed salsa optional
as needed sour cream optional

Instructions

Heat oil in a medium skillet, add beef and cook until just starting to brown, breaking up larger pieces as it cooks. Drain or dab out any excess fat.
Add green pepper, onion and garlic. Continue to cook for 2-3 minutes until vegetables start to soften and beef is fully browned and cooked through.
Stir in water, taco season, and red pepper flakes. Cook over medium until liquid has evaporated, about 8 minutes.
Stir in black beans and corn and heat until warm. Adjust salt to taste.
Heat a large skillet over medium heat and drizzle in 1/2 tsp of oil. Add one tortilla and sprinkle the entire tortilla with 1/2 cup of grated cheddar cheese (about 2 ounces). Spread approximately 1 cup of beef mixture evenly over half of the cheese-covered tortilla.
Allow to cook until the bottom of the tortilla is golden and the cheese is melted. Fold the tortilla in half and press gently to hold it together. Remove to a cutting board and cut into 3 wedges. Repeat with remaining tortillas and serve immediately with your favourite garnishes like sour cream and salsa.

Notes

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