Creamy Chicken and Tomato Potato Bake

 

Its January in the year 2013, dubbed to be the ‘unlucky’ year that could never live up to 2012. We’ve all eaten and drunk too much over the festive period, and as we look ahead to what 2013 has to offer we all decide we want to be a little bit skinnier along the way.

Now I don’t want to be all doom and gloom. But I’m sure I’m not the only one living in a house of people who currently seem to have a million and one things to moan about, their waistlines being one. I should’ve known the joy and frivolity of Christmas wouldn’t last forever, but I didn’t expect it to end so soon!

Nonetheless, requests are flying in for tasty food that will help people slim down over the coming months. After all, if there’s one thing we can change about this ‘unlucky’ year, it’s how much we weigh.

So, with weight loss in mind, and a fridge full of food I set about creating my low-fat creamy tomato potato bake. Now, the most common complaint about low fat food is that it is bland and doesn’t fill you up for long enough. This recipe is neither of those things!

The reason behind this dish is that it always seems to me that as soon as I tell myself I should be eating healthily I suddenly crave all the things I shouldn’t, in particular chocolate and all things creamy. I’d previously developed a low in fat yet very creamy Chicken and Mushroom Pasta Bake, and I was keen to try and come up with another creamy sauce that wouldn’t make me pile on the pounds. The indulgent creamy texture of the reduced fat crème fraiche in this sauce makes it feel like you’re treating yourself without taking on unnecessary calories. By making just a few substitutes on your ingredients list you can cut out quite a lot of fat!

The fact that this dish is baked in the oven also reduced the need to add any fat to the cooking pan. (You won’t find any olive oil here!) You can further reduce the calories, and make it suitable for vegetarians, by simply leaving out the chicken.

So next time you want a low fat dinner that will keep you full all evening, and is choc-full of flavour, pop this potato bake into the oven (and maybe do a few sit ups while you wait…)

Lumaconi alla Vodka

The idea of adding Vodka to a tomato and bacon based pasta sauce did not seem strange to me today when I decided to give it a try, but after searching into the history of the dish, I struggled to find where the idea originated from.


Even Wikipedia was no help, giving numerous possibilities of how the dish developed:
According to Pasquale Bruno, Jr., author of The Ultimate Pasta Cookbook, penne alla vodka was invented at Dante, a restaurant in Italy. Other historians of the culinary arts recognize James Doty, a graduate of Columbia University, as the inventor of penne a la vodka. Paula Franzese, an American law professor, has asserted that her father Luigi Franzese, born in Naples, Italy in 1931, devised the first version of penne alla vodka, which he called penne alla Russia because of the addition of the vodka to his tomato and cream sauce base. He first prepared the dish table side for patrons at the New York City restaurant Orsini in the early 1970s. (This seems the more recognised version of events with other websites I stumbled across stating the same!) The Williams Sonoma Essentials of Italian cookbook says that it was invented in the 1980s by a Roman chef for a vodka company that wanted to popularize its product in Italy.

Wherever the dish originated from, this is my version! Do give it a try and let me know what you think!