Pesto Zucchini "Spaghetti" You may have guessed that those “noodles” aren’t really pasta, but julienned zucchini.
A great pasta alternative if you’re eating paleo, gluten-free, or low-carb. I feel like I’m the last one in the blogosphere to try out zucchini “noodles”. Why did I wait so long? A mandoline , my friends. By Patricia Wells where she sprinkled the julienned zucchini with salt and let it rest in a colander to extract the moisture.
I was surprised at how the texture and appearance of the zucchini resembled actual pasta. Especially if it’s got bacon sprinkled in it. I really don’t think I needed the insurance with this, though. Total Time: about 30 minutes Ingredients:4 medium zucchini, julienned thinly (mandoline slicers are great for this) generous pinch of salt 6 slices of uncooked bacon 1/2 cup green onions, sliced into 1-inch pieces 2 cups broccoli florets 2-3 T prepared basil pesto Fresh Parmesan or Romano cheese, for garnishDirections:Place zucchini strips in a colander over a bowl or in the sink. Shakshuka - Recipe for Delicious Middle Eastern Egg Dish.
When I say the word shakshuka, people often give me a strange look… like I’ve sneezed, or something.
I get excited when I see that look– it means they don’t know what the heck shakshuka is, which means they have no idea what they’re missing out on. If you aren’t familiar with shakshuka, I’m thrilled to introduce the concept to you! It’s one of my favorite dishes—a simple, go-to meal that works as a breakfast, lunch, or dinner (“brinner” might be the more appropriate word, since eggs are the star of the dish). I always have the ingredients for shakshuka on hand, and it never fails to make people say “yum!” In Israel shakshuka is often eaten for breakfast, but I usually find myself serving it with a side salad as a light evening meal. I’ve enjoyed shakshuka several times in Israel, most recently at a famous restaurant called Dr.
The charm of Dr. Old kerosene stoves hang from the rafters of the place, just like the moms and bubbes cooked with when Israel first became a country. Dr. Smashed chickpea salad. It has been over one week since I told you about the Light Wheat Bread (and just as long since we’ve been out of it, sob), a post I ended with a promise to tell you about my new favorite sandwich next.
But instead I told you about Clementine Cakes and then Mushroom Bourguignon and Chouquettes and do you know what happened? Not a single person griped that they were owed a sandwich. Because really, who does that? I take issue with the banality of most sandwich recipes. I will actually change the channel if I see a food program that walks viewers through making one of any kind. Now, now, before you write me off as some sort of unsettling creature that doesn’t even like sandwiches, it’s not the case. But favorite has always been the simplest, or maybe the silliest to pay $7 a pop for: the lemony chopped chickpea sandwich, which is really a decontructed hummus and I have been long overdue to make it at home. . * … Who is not only smoking hot, but a lifesaver, swoon. Scallion meatballs with soy-ginger glaze. It’s a fairly accurate indication of how charmed my life is these days that I considered the act of having to choose what I would make to bring to a New Years Party tomorrow difficult.
If makes you wonder what I’d consider easy — which spa gift certificate I should use first to get a manicure before the party? Whether I should wear the earrings from this year’s or last year’s little blue box to the party? Which jet to take there? It’s all in a day of the glamorous life of a food blogger. Ahem. In the last year, I’ve made a lot of jabs, mostly in my own direction, about how much various projects that I thought I’d handle like a pro have in fact kicked my ass — in order, those would be: a toddler, a cookbook, trying to have evenings and weekends work-free for Fun Family Things (even if they’re, like, “Let’s go buy mama more conditioner and eat warm pretzels along the way!”)
Back in the party snacks department, tiny meatballs will always win. Pumpkin and Eggplant Casserole recipe. Spaghetti with chickpeas. Anyone running the marathon this weekend?
I have a hunch that the overlap between people who, say, read a home cooking blog that unapologetically embraces butter and people who, say, run 26.2 miles in their spare time as an personal challenge, is slim-to-none. And yet, I know a handful of people running this weekend that love good cooking as I do, despite the fact that we obviously have nothing else in common. Seeing as they run when not chased, I bet they also do dishes for pleasure and go to bed advisably early for a less cranky tomorrow. Weirdos. But we can meet at a middle ground affectionately called “carbo-loading”. I found this recipe from New York chef and owner of three great Italian restaurants in the city, Michael White, in an article that recommended it for, fittingly, carbo-loading.
Spaghetti with Chickpeas [Spaghetti con Ceci] From Michael White, via New York Magazine Serves 4 as a main, 8 as a first course or “2 to 3 marathoners”, says NYM Set 1/3 cup of chickpeas aside. Rigatoni with eggplant puree. Seeing as I am never short on opinion on anything–most especially when it comes to many FoodNetworkchefs that so often grace my television set, Alex calls the Sunday noontime shows my “stories”–I can’t believe I haven’t previously said a single word about Giada DeLaurentis.
Let me redress that right now: I really want to like her–and no, not in the way that my husband does (busted!). I’ll see her cooking something and it always looks pretty good and like it could be tasty, but never, and I mean ever, do I feel any great need to cook the recipe for myself. I think what it comes down to is that all of her recipes seem to be missing a little something, something that would make it more interesting. Like, you made pesto and added a swapped out a little mint for basil? Whoa. Still, I’m glad I experimented–the recipe is simple and fairly quick, the dish was tasty enough and seeing as I really wanted to give her recipe a fair shake, I’m glad I can now say I have.
One year ago: Icebox Cake. Spiced Red Lentil, Tomato, and Kale Soup. This is the kind of soup with broth that tastes just as good, if not better, than the actual add-ins.
Is it normal to want to guzzle the broth? Well, it is now, my friends. It’s actually a miracle I have any taste buds left because I’ve burned my tongue so many times since dedicating the last two weeks for cookbook soup makin’. After concocting 6 different soups and stews my freezer is very happy. Just don’t open it because you’re likely to get pummeled in the face by glass Tupperware. Chili powder, cumin, coriander, smoked paprika, and cayenne pepper create a downright irresistible flavourful broth bursting with nutrition. Since most vegetable soups don’t hold me over very long, I added a cup of red lentils to amp up the protein (and fibre). Spiced Red Lentil, Tomato, and Kale Soup Email, text, or print this recipe 2 years ago: Pumpkin Butter Oat Squares 1 year ago: Vegan Lasagna with Basil Cashew Cheese Yield: 5.5- 6 cups Ingredients: 1. 2. 3. 4.
Black Bean, Sweet Potato, and Red Quinoa Soup. Can winter fare be both vibrant and comforting?
I think this colourful soup is proof that it can. Sometimes it feels difficult to pack in as many bright coloured vegetables and fruit into one’s diet this time of the year, but it’s certainly possible. Just think of all the bright colours in season right now – winter squash galore, sweet potatoes, kale, pomegranates, citrus, radish, apples, cranberries, pears, persimmons, etc. If you feel yourself in a cold weather food rut, try busting out some of these into your shopping cart each week. The pop of colour will instantly boost your mood no matter what the weather is like outside. Last week, I picked up a couple sweet potatoes because it had been a while since I had any. This was hands down, the most fun bowl to eat so far this season! Black Bean, Sweet Potato, and Red Quinoa Soup Email, text, or print this recipe Inspired by: Sprouted Kitchen & Coconut & Quinoa Yield: 4-6 servings Ingredients: 1. 2. 3. 4. 5. 6.
Updates! Mango Avocado Shrimp Salad Recipe. 19 listopada 2012. How to make perfect mulled wine. On the first day of Christmas – well, December – I found myself waiting at an unusually fragrant bar.
"Ooh, mulled wine! " said my friend, "brilliant! " And lo, despite having arrived with the intention of sinking a cold, dry gin and tonic, I ended up clutching a plastic cup of warm sweet wine. Such is the time of year. Despite its high sugar content, mulled wine is not a drink that's aged well. Medieval tipple Given the drink's origins, I decide to start with a recipe from The Forme of Cury, a cookery book published about 1390, which starts, promisingly: "Pur fait Ypocras …" I must grind together cinnamon, ginger, galangal, cloves, long pepper, nutmeg, marjoram, cardamom and grains of paradise – although sadly I'm unable to lay my hands on any "spykenard de Spayn".
Mrs Beeton Jumping forward five centuries, I turn to Mrs Beeton, Delia's Victorian great-grandmother, for advice. Delia Jamie Glögg Festive flavours Perfect mulled wine Makes about 12 servings 1. 2. 3. Jamie's mulled wine. LAMB CUTLETS WITH CHILLI AND BLACK OLIVES. No one does lamb cutlets better than the Italians and this recipe, which comes to me by way of the great Anna Del Conte, is a case in point.
The nuggets of pink meat are so tender and flavourful that you just want to gnaw every morsel right off the bone. And I can't tell you how heavenly these cutlets are, should you be lucky enough (and it's unlikely) to have some left over, snatched straight from the fridge the day after. Photo by Lis Parsons. CHICKEN, MANGO AND CHILLI SALAD. MIRIN GLAZED SALMON. This must be the fastest way there is to create a culinary sensation. You do scarcely a thing - just dibble some salmon steaks in a dark glossy potion, most of which you get out of a jar - and what you make tastes as if you had been dedicating half your life to achieving the perfect combination of sweet, savoury, tender and crisp. If there are only two of you eating, I would be inclined to stick to the quantities given here, letting a couple of pieces or whatever you don't eat get cold, as it makes a fantastic salad the next day. CHICKEN WITH SPRING ONIONS, CHILLI AND GREEK YOGURT.
6 sposobów na bakłażana. Spaghetti with broccoli cream pesto. Surely, you didn’t think I was going to stop my hasty populating of the broccoli archives with just one new recipe, right? I mean, sure, the slaw is still a star. The fritters were great. But when your kid likes broccoli, you will always be on the hunt for new and more advanced Methods of Broccoli Implementation. These days, I’ll read a recipe for a cauliflower dish in a magazine and think: broccoli would work here. I had a watercress salad at a restaurant in which the finest dusting of flavorful breadcrumbs clung to every leaf and thought: broccoli. And who am I to fight the broccoli love? Ahem. One year ago: Cumin Seed Roasted Cauliflower With YogurtTwo years ago: Single Crust Plum and Apple PieThree years ago: Lebanese-Style Stuffed EggplantFour years ago: Balsamic-Glazed Sweet and Sour Cippoline and Majestic and Moist Honey CakeFive years ago: Spaghetti with Chorizo and Almonds and Couscous and Feta-Stuffed PeppersSix years ago: Acorn Squash with Chile-Lime Vinaigrette.
Creamy Garlic Penne Pasta Recipe - Food.com - 43023. Hearty pasta soup recipe. Squished tomato pasta sauce recipe. Tagliatelle with vegetable ragu recipe. Lemon and Garlic Grilled Chicken. This grilled chicken will rock your world. It is amazing. My sister-in-law, Erin, who posts over at The Sister’s Cafe , gave the recipe to me years ago. I loved it the minute I tried it but haven’t made it in a while until my brother reminded me about it a few weeks ago. I’m so glad to be back in the saddle with this recipe again!
I forgot how much I loved it. Lemon and Garlic Grilled Chicken Ingredients Juice of 1 lemon, approximately 3 tablespoons 3 tablespoons olive oil 1 teaspoon minced garlic, about 2 medium cloves 1 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon dried oregano 1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better) Directions Combine all marinade ingredients. Printed from Mel's Kitchen Cafe (www.melskitchencafe.com) Recipe Source: adapted from Erin W. Garlic and Herb Grilled Sweet Potato Fries Recipe : Bobby Flay. Baked Lemon Pasta.
I love simple dishes like this. They remind me of my single vegetarian days in L.A. when I’d often come home from work and find a total of three grocery items in my kitchen. This is in contrast to the 9.446 grocery items in my kitchen now—everything from bacon grease to a freezer full of beef, but we won’t go there today. Lemon is an unlikely flavoring for pasta, but oh…is it ever refreshing and good, especially in the spring and summer. This is a baked version, but if you’re in a hurry there’s nothing more delicious than this: saute butter and olive oil, add chopped garlic. Squeeze in the juice of a couple of lemons and add in some of the zest. There’s something about this baked version, though, that I just love. That’s my story and I’m stickin’ to it.
This recipe may be doubled, tripled, or octupled—it’s totally easy. The Cast of Characters: Spaghetti, lemons, garlic, butter, sour cream, olive oil, salt, Parmesan cheese, and parsley. Preheat the oven to 375 degrees. Oh, yum. Enjoy! 15 Minute Creamy Avocado Pasta. Oh…my….gosh. Alert the grocery store because there is going to be an avocado shortage in my town. Well, more than usual that is. [And yes, I said ‘store’. As in singular…We’re small town folk.] You can whip up this pasta dish in under 15 minutes flat!
Yield3 servings Prep Time Cook time Total Time Ingredients: 9 ounces (255 g) uncooked pasta (use gluten-free, if desired)1 to 2 small cloves garlic, to taste1/4 cup fresh basil leaves, plus more for serving1-2 tablespoons fresh lemon juice, to taste1 tablespoon extra-virgin olive oil1 ripe medium avocado, pitted1/4 to 1/2 teaspoon (1 to 2 mL) fine-grain sea saltFreshly ground black pepper, to tasteLemon zest, for serving Directions: Bring a large pot of salted water to a boil.
I used some fun pasta to increase the nutrition factor- first, 1 serving (3oz) of spelt pasta. Spelt pasta has a great nutritional profile with 12 grams of protein and 3 grams of fibre per serving. I also used one 3oz serving of Kamut pasta. A couple of the out of focus ones… Broccoli parmesan fritters. Cod potato and spring onion stew.
French Onion Soup Secret Recipe. Baked new potatoes with sea salt and rosemary.