How to make Italian malfatti – recipe Malfatti … just perfect. Photograph: Mike Lusmore Malfatti, broadly speaking, translates from the Italian as "badly formed", but they're not deserving of their name. These little gnocchi-like morsels – all dimpled and vivid green – are just perfect. My children love pasta for supper - in common with households around the country, dried pasta is a staple food for us come five o'clock and children's teatime – it's reliable and quick. 500g spinach leaves - washed and dried 250g fresh ricotta 1 large free-range organic egg ¼ of a nutmeg, freshly grated 125g Parmesan, plus extra for serving Salt and pepper 40gr Tipo "00" flour (plain flour is also fine) 200g fine semolina flour 100g butter – to serve Fresh sage – to serve (about 20 leaves) Half a lemon. Cook the spinach in a large, deep pan over a medium heat for 2-3 minutes until wilted. In a large bowl, mix together the ricotta and "00" flour. On a surface floured with ½ the semolina, roll the Malfatti mix into about 25 balls the size of a walnut.
Breakfast Burrito Recipe : Review : Ellie Krieger Directions Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish. Whisk together the eggs and egg whites then stir in the cheese. Per Serving: Calories 460; Total Fat 20 g; (Sat Fat 6 g, Mono Fat 4 g, Poly Fat 1 g) ; Protein 23 g; Carb 51 g; Fiber 12 g; Cholesterol 235 mg; Sodium 860 mg Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Good source of: Riboflavin, Vitamin B6, Folate, Vitamin K, Calcium, Iodine, Iron, Potassium, Selenium
How To Make Kombucha Tea at Home — Cooking Lessons from The Kitchn I've been addicted to kombucha from first sip. It wasn't really the probiotics or other health promises that did it for me — although I'll take those, too! It was the way it tasted: like tart green apple mixed with sour stone fruits, but with an underlying sweetness that keeps it all together. And fizzy! I couldn't believe that something this delicious could actually be made from tea, of all things. Or that I could make it at home with a few very basic ingredients. What Is Kombucha Tea? Kombucha starts out as a sugary tea, which is then fermented with the help of a scoby. The scoby bacteria and yeast eat most of the sugar in the tea, transforming the tea into a refreshingly fizzy, slightly sour fermented (but mostly non-alcoholic) beverage that is relatively low in calories and sugar. The SCOBY Let's talk about that scoby — you can see what it looks like in the picture above. Make your own scoby! → How To Make Your Own Kombucha Scoby Probiotics? Brewing Kombucha Safely Makes about 1 gallon
Simple Perfect Enchiladas Recipe : Ree Drummond Directions Watch how to make this recipe. For the sauce: In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. For the meat: While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. For the rest: In a small skillet over medium heat, heat some canola oil. Preheat the oven to 350 degrees F. Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Place the tortilla seam side down in the baking dish. Bake the enchiladas for 20 minutes, or until bubbly. 2012 Ree Drummond, All Rights Reserved
Distilled: Luna Kombucha moves ahead with higher alcohol beverages Kombucha has never been one of my favorite drinks. This is kind of weird because I absolutely love sour beers, and while kombucha is a vastly different beverage, there are similarities. Well, my distaste for kombucha was abated by local producer Luna Kombucha. My mind was partially changed by the flavors, a blend of subtle fruit with spices or herbal plants, big carbonation and a decent amount of acidity. The other factor is that Luna has recently started experimenting — successfully — with boosting the ABV of its beverages from around one percent to five percent. By consulting local brewer Jason Matthew Kusowski, founder of the Spruce Campbells Brewing Co., Luna has found the person who can transform its original recipes into higher ABV versions while also creating new flavors. “Some of them are scalable and some aren’t,” Kusowski said. Luna’s first five-percenter is the Blue Eyed Lola, a fermented tea using blueberry and lavender to flavor. Luna isn’t resting on its laurels.
Chicken Piccata Chicken Piccata You will see piccata dishes on restaurant menus across Italy, though traditionally this lemon based sauce is usually found on seafood or veal. I have received so many email requests for recipes using chicken scaloppini that I decided to use a basic piccata sauce on chicken which is usually much more reasonable in price than veal. This is a very easy, quick recipe that is delicious, and generally loved by the whole family. Buon Appetito! Yield: Serves 4Prep Time: 15 minsCook Time: 20 mins Ingredients:4 Boneless, Skinless Chicken Breasts 1/2 Cup Flour Salt & Pepper 3 Tablespoons Olive Oil 2 Tablespoons ButterFor The Sauce: 1/2 Cup White Wine 1/4 Cup Lemon Juice 1/4 Cup Chicken Broth 3 Tablespoons Butter 4 Tablespoons Capers 5 Tablespoons Chopped Fresh Parsley Salt & PepperDirections:Season the flour with salt and pepper, and slice the chicken breasts into 3 to 4 slices, using a sharp knife and cutting diagonally to create thin slices of meat.
Dehydrate FRUIT-VEGETABLES-MEAT | Food Storage | Recipes | Perfect for Preppers Lady and Sons Chicken Pot Pie Recipe : Paula Deen Directions Crust: Preheat oven to 350 degrees F. Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. Filling: Season chicken with seasoned salt and pepper. In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Backpacking Food for the Soul