Rigatoni with Yellow & Green Zucchini

Seriously, Gordon Ramsay's Healthy Appetite is starting to become one of my favorite cookbooks. After last week's blueberry muffins I was eager to try out an entree. Not only are the recipes healthy and delicious, they're also super easy to make. I will admit some of the ingredients are a little hard to find, but if you can it's totally worth it. I made this zucchini rigatoni recipe and served it with a spiced pork chop, and honestly. . .I can't wait to make it again. This recipe makes about four to five servings, but since it's just me I cut in in half to have a serving that night and leftovers again for lunch.

Ingredients: 
8 ounces (250g) dried rigatoni or other pasta shapes
sea salt and black pepper
2 large green zucchini, trimmed
2 large yellow zucchini, trimmed
3-4 tablespoons (45-60ml) olive oil
1 garlic clove, peeled and finely crushed
handful or basil leaves
Parmesan, to grate

Directions: 
1. Add the pasta to a pot of boiling salted water and cook according to the package directions until al dente.
2. Meanwhile, halve the zucchini lengthwise and slice thickly. Heat a large skillet and add the olive oil. Tip in the crushed garlic and sauté for just less than a minute.

3. Add the zucchini with a pinch of salt and a grinding of pepper. (If your pan is not large enough, cook the zucchini in two batches.) Pan-fry over high heat for 3-4 minutes until the zucchini are just tender and lightly golden brown around the sides. Take off the heat.

4. When ready, drain the pasta and immediately toss with the zucchini and basil. Taste and adjust the seasonings as you please. Divide among warm plates and grate over Parmesan to serve. 

Spiced Pork Chop Ingredients: 
2 thin cut, boneless pork loin pork chops
½ teaspoon (2ml) mild chili powder, to taste
1 teaspoon (5ml) sweet paprika
sea salt and black pepper
1 tablespoon (15ml) olive oil
2 cloves garlic, minced
½ teaspoon (2ml) coriander seeds, crushed

Directions: 
1. Cut off excess fat around pork chop. Mix the chili powder, paprika, salt, pepper, garlic and coriander seeds in a small bowl. Using a basting brush, baste both sides of the pork chops. Put the pork chops in a wide baking dish, cover and let marinate for at least thirty minutes or in the refrigerator overnight.

2. Heat a large skillet over medium heat, add olive oil, and fry pork chops for 3-4 minutes on each side, or until the meat is just firm when lightly pressed.

The pasta was amazing, and the pork chop was its perfectly complimented counterpart. Paired with a crisp chardonnay, this would be the perfect dish to serve at a simple dinner gathering with close friends or family. 

And if you still haven't, pick up Gordon Ramsay's Healthy Appetite from your local bookstore now!

Whole Wheat Blueberry Muffins

If you know me, or have ever followed me on twitter (@matilda_makes), then you've probably realized I have an obsession with all things Gordon Ramsay. Hell's Kitchen, Master Chef and Kitchen Nightmares are all on on my must-watch list. He's mouthy, brilliant, Scottish (*swoon*) and extremely talented. The man has like twelve television shows, numerous published cookbooks and currently holds 14 Michelin stars. And this past January he was inducted into the culinary hall of fame.

I recently purchased one of his latest books Healthy Appetite, and was delighted to find an amazing, healthy version of a breakfast classic, blueberry muffins.



Ingredients: 
2 large, very ripe bananas
scant 2 cups/ 300 ml whole wheat flour
1½ teaspoons/7 ml baking powder
1 teaspoon/5 ml baking soda
pinch of fine sea salt
½ cup/100 ml light brown sugar
scant 1¼/284 ml buttermilk
1 large egg, lightly beaten
⅓ cup/75 ml light olive oil (or melted butter, which I used) 
7 ounces/200 g blueberries rinsed (I like to rinse with apple cider vinegar) and drained
1 tablespoon/15 ml raw brown sugar



Directions:
1. Heat the oven to 350°F (180°C). Line a 12 hole muffin pan with muffin cases. Peel the bananas and mash in a bowl using a fork.

2. Mix the flour, baking powder, baking soda, salt and brown sugar together in a large mixing bowl. Make a well in the center and add the buttermilk, egg, olive oil and bananas. Quickly fold the ingredients together until just incorporated, taking care not to over mix. Tip in the blueberries and give the batter one or two stirs.

*note: I added a teaspoon of vanilla extract and  ½ teaspoon of cinnamon to my flour mixture. Just because it tastes yummy*

3. Spoon the batter into the muffin cases and sprinkle with the raw brown sugar. The cases will be quite full. Bake in the over for about 20 to 25 minutes until well risen and golden brown on top; a toothpick inserted into the center of the muffin should emerge clean.


Let cool in the pan for a couple of minutes, then transfer to a rack to cool completely.


These are delicious with a glass of milk and some fresh picked strawberries. I shared these with my best friend and he descried it as "an explosion of blueberry in your mouth". The best part about this recipe is that it's not only great tasting, but good for you! In my eyes Chef Ramsay can do no wrong. If you haven't already, pick up a copy of Gordon Ramsay's Healthy Appetite in bookstores now!