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.
Grilled Chicken Tostadas al Carbon with Grilled Tomatillos and Queso Fresco Recipe : Food Network Kitchens Directions Combine the lime juice, garlic and chipotle chile in a medium nonreactive bowl; season with salt. Add the chicken, toss well to coat, and refrigerate 2 hours. Remove the chicken from the marinade; thread onto 4 (12-inch) skewers lightly misted with cooking spray. Preheat the grill to medium. Meanwhile, add the chicken and the whole tomatillos to the grill; cook, turning often, until tomatillos are charred and chicken is cooked through, 4 to 6 minutes. Coarsely chop the tomatillos and toss with oil and salt to taste. Copyright 2010 Television Food Network, G.P. Nutritional analysis per serving (without optional onions, cilantro and lime wedges) Calories 365.5; Total Fat 11g (Sat Fat 2.6g, Mono Fat 5.1g, Poly Fat 2g) ; Protein 33g; Carb 34g; Fiber 4g; Cholesterol 70mg; Sodium 517mg These chicken tostadas feature boneless, skinless chicken breasts in a bold and flavorful way: marinated and served alongside grilled, tangy tomatillos.
Chicken Parmesan Rollatini Recipe : Food Network Kitchens Directions Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the broth, garlic, tomatoes and basil in a skillet over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes. Season the chicken with salt and pepper; place smooth-side down on a work surface. Mix the parmesan and breadcrumbs in a shallow dish. Mist a cast-iron skillet with cooking spray. Per serving: Calories 355; Fat 14 g (Saturated 7 g); Cholesterol 105 mg; Sodium 848 mg; Carbohydrate 15 g; Fiber 2 g; Protein 44 g Photograph by Antonis Achilleos
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
Sausage Phyllo Rolls Recipe : Food Network Kitchens Directions Preheat the oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray and keep nearby. Heat the oil in a large nonstick skillet over medium-high heat. Place 1 sheet of phyllo with the short side facing you on a work surface. Spray the rolls generously with nonstick cooking spray and bake until the rolls until lightly golden, about 20 minutes. Per Serving: Calories 220; Total Fat 10 g; (Sat Fat 3.5 g, Mono Fat 3 g, Poly Fat 0.6 g) ; Protein 10 g; Carb 23 g; Fiber 1 g; Cholesterol 26 mg; Sodium 555 mg Food Network Kitchens created this lightened-up recipe from a user submission. Click here to submit a recipe to be made over.
Grilled Chorizo and Monterey Jack Stuffed Chicken Breast This weekend is an emotional roller coaster for our family. Yesterday was the funeral service for my wife’s cousin. She was 34 years old. My wife sang at the funeral service and I co-officiated with a pastor friend. It was a wonderful celebration of her life and also acknowledged incredible grace of God. Tomorrow is my niece’s baptism. So, this weekend is mixed with grief and joy. Today’s recipe is something I made earlier this week. Turkey stuffed with a chorizo stuffingScrambled eggs with chopped chorizo and jalapenoChorizo hash potatoes These chicken breasts are stuffed with chorizo, onion, jalapeno pepper and cheese. Chorizo makes a wonderful stuffing, providing bags of flavour along with the onion and jalapeno. As you butterfly the chicken breast, do your best to not cut through creating any holes. Grilled Chorizo and Monterey Jack Stuffed Chicken Breast Author: Steve Cylka Recipe type: Grilled Chicken Heat the oil in a skillet.
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.
Loaded Baked Potato Soup | amyBITES I saw this recipe floating around some of the blogs I frequent, and it was supposedly in the last issue of Cooking Light. Until this past week, I hadn’t gotten an issue since I moved in late August. Address changes are lame! I totally missed the issue with this awesome soup. Thankfully, I knew just where to go. As soon as I heard of this soup, I knew I would love it, so I went to Cooking Light’s website to get the goods. You’ll need: red potatoes (24 oz. worth—Yukon gold potatoes would also be delicious), onion, sour cream, chicken broth, olive oil, milk, and cheddar cheese, green onions, and bacon for the top. First, poke your potatoes with a fork all over and microwave them for 10 to 13 minutes. While your potatoes are microwaving, heat your oil over medium-high heat, then add your onions and saute for 3 minutes or until they’re slightly softened. Now add in your chicken broth. Add your 3 Tablespoons of flour to a half a cup of milk and whisk until combined. Then add in your sour cream.
Arroz Con Pollo Recipe, Rice with Chicken Recipe, How To Make Arroz Con Pollo, Chicken Recipe, Poultry Recipe, Low Calorie Recipe, Low Fat Recipe, Diet Recipe This wonderful Arroz Con Pollo recipe and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA. Recipe originally from the cookbook called Weight Watchers Simply Light Cooking. Arroz Con Pollo literally means Rice with Chicken (a delicious one pot Spanish and Mexican dish). For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Rice with Chicken - Arroz Con Pollo Recipe: Recipe Type: Chicken, Rice, Tomatoes, Saffron, Diet Cuisine: Spanish, Mexican Yields: 4 servings Prep time: 20 min Cook time: 25 min Ingredients: * The U.S. Preparation: In a large non-stick frying pan over medium high heat, heat olive oil; add chicken pieces and sauté, turning until browned, approximately 7 minutes. In the same frying pan, stir together rice and onion; cook approximately 2 minutes or until onions are translucent. Return chicken to pan; cover and let simmer for 25 minutes. Makes 4 servings.