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amanimcrae · 3 years ago

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Penne alla Vodka with Shrimp and Spinach

Penne alla vodka is my favorite type of Italian dish to not only make because it’s super easy but to eat. I would say I’m a bit of a connoisseur when it comes to this meal. Between trying different restaurant versions, pre-made sauces, and additions to this dish, I have decided the perfect penne alla vodka must have specific things:

1. Enough Creaminess. This is not a dish where you want to skimp out on the heavy cream.

2. Red pepper flakes for spice. You can cater to everyone's spice tolerance, but my family likes to pack in the heat.

3. Veggies! This time around, I added spinach. But if you like mushrooms, bell peppers, or zucchini, add that to the mix. They will not only act as a flavor enhancer but add colors to the rather muted scheme. I imagine how beautiful the dish would look with yellow and green squash, various bell peppers, and a bit of sliced white bottom mushrooms. It’ll almost be a primavera, but with an elevated sauce.

4. Meat is optional. Starting out, I wasn’t particularly fond of adding a protein into it, but I grew to love adding shrimp, spicy Italian sausage, and chicken. Remember to cook all the meats beforehand. Getting a perfect sear on them would add to the flavor packed pasta. I mixed in the shrimp, but if you’re not interested in seafood, you can even grill or panko fry chicken cutlets to add on the side. Whatever you do, make it yours!

5. Grated parmesan is best for the cheese component besides the heavy cream. This is a better option compared to the parmesan found in the shakeable bottle.

6. Parsley for sprinkling on top when serving. Green jazzes up the presentation.

It’s all about finding what works for you and those you are serving. If you want to get fancy one day, you can even have a pasta bar for friends and family to have fun with on special occasions or Sunday Night dinners.

This can be a comfort for anyone who loves pasta or Italian cuisine. It’s a fairly easy recipe, and there is no shame in the game of just buying the vodka sauce instead of making it. I find going to an Italian grocery store has the best sauce. I’ve once mixed alfredo sauce with a pomodoro sauce for an easier alternative. Whatever gets the job done right?

In this recipe, I attempted to mimic my favorite version of this sauce I’ve bought from a market in New Jersey. The acidity of the tomatoes is eased by the creaminess and aromatic herbs. If this is your first time cooking with alcohol, fear not. The taste is not there and safe for kids. The vodka is simmered down. If you’re still skeptical, I read that making a water and lemon solution is a substitute. The best meals are simple and mendable. I hope you all try this recipe out.

Ingredients

14 ounces Uncooked Penne Noodles

½ lb of uncooked, deshelled, and deveined shrimp.

Seasonings for the shrimp: 2 tbsp lemon juice, Old Bay lemon and herb, garlic pepper, and onion powder.

A 28 ounce can of whole plum tomatoes, I used the San Marzano brand. (You can even get fresh ones!)

3 cups Spinach

½ cup of vodka

1 cup of heavy cream

2 tbsp of extra virgin olive oil

Garlic powder (cause more garlic = happiness)

1 teaspoon Fresh or dry Oregano

Crushed red peppers flakes, to taste

10 cloves of garlic finely sliced

One finely chopped medium onion

One pinch of salt

½ cup of chopped basil + 1 whole basil leaf

½ a lbs of fine chopped pancetta (bacon works just fine too!)

How to Make

Squeeze and crush the tomatoes until it becomes an almost homogenous mixture then add the vodka. Let that simmer on medium heat for about 10 minutes. Then add in the heavy cream. Add the herbs to the pot.

In a heated pan, cook the pancetta thoroughly then remove.

Sweat the onions in the same pan as the pancetta was in or use olive oil. Cook until translucent.

Heat the olive oil on a low fire and throw in the garlic for 15 seconds. This short duration will keep the garlic from burning. When they resemble a light brown, remove the garlic and place on a paper towel to remove the excess oil. It will brown a little more while it’s out of the pan. Add both to the sauce.

Add salt, garlic powder, and crushed red pepper to taste.

Season, cook, and add the shrimp.

Set aside.

Add pasta into a pot of boiling water and take it out until it is just undercooked. Drain and add to the sauce.

Add fresh spinach.

Serve with a sprinkle or parsley on top. Enjoy!

Thank you for reading this recipe and I hope you make this one day and even add your own spins to it.

Stay Hungry!

#fortheloveoffood #yummy #delicious #food #hangry #hungry #eating diary #dinner #shrimp #pasta #stayhungry #recipes

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primortravel · 3 years ago

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New Post has been published on https://primortravel.com/20-traditional-polish-foods-to-try-in-poland-or-at-home/

20 Traditional Polish Foods to Try in Poland or At Home

Ready to take a tour of traditional food in Poland? You’ve got everything from your standard fare that’s been eaten in Poland for generations to dishes that even molecular gastronomist Ferran Adrià would applaud. On your next trip there, make sure you try some of the following food in Poland.

I have to say: before I left for my trip to Poland, my idea of Polish cuisine was pierogi and kielbasa. While I did find those traditional Polish foods aplenty, I also was surprised by the diversity of other foods in Poland, including some pretty amazing contemporary cuisine at cutting-edge restaurants.

Must-Try Traditional Polish Foods

This post was originally written by Susan Guillory and has been updated by The Planet D with even more delicious Polish dishes.

1. Pierogi

Pierogi is a must-try food in Poland

You won’t get far in Poland without running into a pierogi, and believe me, you won’t mind. Eating Pierogi’s in Poland is like eating dumplings are in Asia, or empanadas in South or Central America: flat dough discs stuffed with delightful fillings and then boiled. At the restaurant Zapiecek, which seems to be as ubiquitous as TGIFriday’s in the US (though much tastier in my humble opinion), we also sampled fried pierogi, which, frankly, I preferred.

The most common pierogi are filled with beef, though you’ll find both sweet and savory fillings like twaróg cheese, (a type of cottage cheese) lentils, turkey and carrots, mushrooms, and even fruit or jams. Served with a side of sour cream for savory pierogies or powdered sugar, butter, or even whipped cream for sweet pierogies.

Red Barszcz (Borscht)

Red Barszcs with noodles

Red Barszcz is a Polish beet soup that is similar to borscht of eastern European countries like Russia and Ukraine. (We at a lot of Goulash on the Mongol Rally). Traditional borscht is usually made from cabbage and contains meat and tomatoes while the Polish version of barszcz is meatless and is a basic beet broth soup that is red in color. You can really put anything in you like and it is often served with potatoes and vegetables. Note: White Barszcz is similar but uses fermented rye flour or sour rye bread base. Make your own Barszcz with this authentic European recipe.

Zurek

One soup we had over and over again in Poland (not that I minded) was Zurek, or sour bread soup. It was tangy and creamy, and at Hotel Bristol’s Marconi Restaurant — which got my vote for the best zurek — it also had a quail’s egg and bits of ham.

Nalesniki

Nalesniki is a Polish crepe similar to French crepes. They can be filled with whatever you like and are often eaten as breakfast food. But they can be filled with other ingredients like sauerkraut, cheese, meats, and mushrooms. Popular sweet fillings are jams, fruit, and cottage cheese can also be used. See how to make Nalesniki at home with this recipe.

Krokiety

Krokiety is stuffed Nalesniki (crepes) that are battered with breadcrumbs and fried to perfection. These Polish Croquettes are stuffed with mushrooms and fried onions and are usually served with Barszcz. A traditional Christmas Eve dish, they can also be stuffed with any meat or cabbage. But they aren’t only eaten at Christmas, Korkiety can be found in most Polish food restaurants and food stands. Polish foodies blog has a good recipe to follow.

Mizeria

Mizeria is a refreshing Polish cucumber salad. The term Mizeria means misery in Polish but this salad is anything but miserable. This creamy cucumber salad is made with sour cream, vinegar, fresh dill and salt and sugar.

Salatka Jarzynowa

Another type of Polish salad is Salatka Jarzynowa made of boiled carrots and potatoes. Mix these main ingredients with mayonnaise, pickled cucumbers and peas, and onions. You can also add boiled eggs for some protein.

Rosol

Rosol is a Polish chicken soup that is served on special occasions. Like your grandma’s chicken soup, Rosol is also eaten when feeling under the weather for the ultimate comfort food. The chicken broth is served with noodles, carrots, parsley, and other herbs and spices.

Placki Ziemniaczane (Potato Pancakes)

Mmm mmm good. These Polish potato pancakes are crisp on the outside and soft on the inside. The easy to prepare recipe makes it a staple in Polish cuisine. Grate potatoes and add eggs and onions and then fry them up in oil for a quick and easy meal. Serve with a side of sour cream and you have a delicious snack. The Polish Housewife shares a couple of recipes here.

Makowiec (Polish Poppy Seed Roll)

Makowiec (strucla makowa) is rolled dough filled with your choice of filling with the main filling being poppyseed. Add butter, sugar, walnuts and raisins and you have a sweet and delicious treat. You can find these poppy seed rolls at any bakery in Poland. And it is often served on holidays like Christmas and Easter. Learn how to make this yummy treat at the Spruce Eats.

Paczki

Another sweet treat to add to your Polish dinner party is Paczki. Paczki are the Polish version of doughnuts. Deep-fried dough is usually filled with jams, fruit, or custards and sprinkled with powdered sugar. People started baking Paczki on Fat Thursday to use up the lard, eggs, and fruit to prepare for the fasting of Lent.

Bison Grass Vodka

At home, I could take or leave vodka, but once I had my first szarlotka (also known as tatanka) beverage upon arrival, there was no going back. Poland is proud of its vodka and will argue to the grave that they — not Russia — invented it and then perfected it. Zubrowka is the brand of choice because of one unique flavor: bison grass. The grass gives the vodka its distinct mellow vanilla flavor, and even decorates the inside of the bottle.

Mix Zubrowka with apple juice, and you have the szarlotka. It helps if you have the amazing light apple juice you can find in Poland rather than the artificial stuff in the US.

Burning Rose Dessert

If you’re like me, you skip dessert at the end of the meal simply because there’s no room in your tummy. But after my fellow travel writers and I saw the cloud-like Burning Rose being delivered to a nearby table at Krakow’s Szaragez, we changed our tune. The clouds turned out to be cotton candy, which was lit on fire to melt to a dish of raspberry parfait. The actual dessert was as good as the performance!

Kabanosy

Kabanosy (kabanos) is a Polish sausage. This long thin strip of sausage is often touted as the finest meat stick in the world. The process of salting and curing this sausage can take from 3 months to one year. It got its name from the nickname given to the young fat pigs (kabanek) that are raised in Eastern Poland with a diet of mostly potatoes.

Golabki – Polish Cabbage Rolls

You can’t visit Eastern Europe without tasting traditional cabbage rolls. Golabki consists of boiled cabbage stuffed with minced meat, rice, and chopped onions. Smother them with a tomato sauce for savory goodness. Check out the Polonist for the ingredients and how to make it.

Bigos – Hunter’s Stew

Bigos is a Polish meat stew and shredded cabbage and sauerkraut. You can really put anything you like in it from different meats to sausages or no meat at all. Slow cook it with mushrooms, onions, and tomatoes and let the aromas seep into your house. Check it out here.

Kopytka

Kopytka is potato dumplings that are popular in southern Poland. They can be eaten as a side dish or as a main meal. Their diamond shape is said to resemble little hooves. Similar to Italian Gnocci, Kopytka can be served any way you like. Top them with tomato sauce, saute them with garlic, mushrooms and onions, top them with buttered breadcrumbs, or even make them a sweet treat with powdered sugar. Get this mashed potato dumpling recipe to make at home.

Kotlet Schabowy (Breaded Pork Cutlets)

kotlet schabowy is similar to Schnitzel

Kotlet Schabowy is a breaded pork chop that reminded me of Schnitzel in Germany or Austria. This main course dish is made of pork that is pounded to a thin piece of meat, breaded with bread crumbs and flour and an egg and then cooked in oil over high heat. Serve with Sauerkraut and mashed potatoes and you have the perfect Sunday afternoon meal.

Gulasz (Goulash)

This comfort food is a Polish stew similar to Goulash you’ll find in Hungary. Gulasz is a meat stew usually made with beef, onions, and tomatoes with a dash of paprika. It can be served over boiled potatoes or noodles and with a side of fresh baked bread. Polish Meals has a good easy to follow recipe here.

Steak Tartare

On our last night in Warsaw, I swore I wouldn’t eat meat again. As amazing as the food had been, I was meated out. But then I saw steak tartare being prepared tableside at Stary Dom, and I knew I was a goner. The chef, in his 60s, I’d guess, prepares between 150 and 200 steak tartare servings each day! First, he deftly chops the steak, then mixes in mushrooms, fried onions, seasonings, and other goodies. The portion was way more than we could eat! I hated leaving it, but what can you do in a country that is so generous with its portions?

Poland surprised me in many ways, not the least of which was its memorable cuisine. Do you like Polish food? What is your favorite dish?

Photos by Susan Guillory and the following:

Silar, CC BY-SA 3.0, via Wikimedia Commons – krokiety

Steven Depolo from Grand Rapids, MI, USA, CC BY 2.0, via Wikimedia Commons – cabbage rolls

Kuruni, CC BY-SA 4.0, via Wikimedia Commons – Golabki

Silar, CC BY-SA 3.0, via Wikimedia Commons

Mariuszjbie, CC BY-SA 3.0, via Wikimedia Commons -Mizeria

JanKokular, CC BY-SA 3.0, via Wikimedia Commons – crepes

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curutquit · 3 years ago

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Heckelmoser Chicken Parmesan. My version of chicken parmesan is a little different than what they do in the restaurants, with less Share options. The Best Chicken Parmesan recipe, made a bit healthier! Breaded chicken cutlets are baked, not fried yet the Baked Chicken Parmesan.

One big pounded out a piece of breaded chicken cutlet with my weekday sauce. Chicken parmigiana, or chicken parmesan (Italian pollo alla parmigiana), is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, parmesan, or provolone cheese. See more ideas about recipes, chicken parmesan recipes, chicken parmesan.

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, heckelmoser chicken parmesan. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Heckelmoser Chicken Parmesan is one of the most favored of current trending meals in the world. It's simple, it is fast, it tastes yummy. It's appreciated by millions daily. Heckelmoser Chicken Parmesan is something that I've loved my whole life. They are nice and they look wonderful.

My version of chicken parmesan is a little different than what they do in the restaurants, with less Share options. The Best Chicken Parmesan recipe, made a bit healthier! Breaded chicken cutlets are baked, not fried yet the Baked Chicken Parmesan.

To begin with this recipe, we have to first prepare a few components. You can have heckelmoser chicken parmesan using 34 ingredients and 20 steps. Here is how you cook that.

The ingredients needed to make Heckelmoser Chicken Parmesan:

{Make ready of preperation.

{Take 1 of Miller Lite.

{Prepare of breaded chicken.

{Take 1 packages of chicken.

{Take 1 packages of panko breadcrumb.

{Get 1 tbsp of onion powder.

{Take 1 tbsp of garlic salt.

{Make ready 1 tbsp of bleck pepper.

{Make ready 1 tbsp of parsley.

{Make ready 1 tsp of salt.

{Make ready 1 of egg.

{Take 1/2 cup of milk.

{Take 1/2 cup of flour.

{Make ready of sauce.

{Take 2 can of tomato puree (unflavored).

{Take 1 can of diced tomato (unflavored).

{Prepare 1 can of whole plum tomato (unflavored).

{Get 1 each of salt, pepper, onion powder, garlic powder, beef boulion cube, garlic sauce, paprika, red pepper powder.

{Make ready 2 each of medium white onions diced.

{Take 1 small of bunch fresh basil.

{Take 1 medium of bunch of fresh parsley.

{Get 1/2 cup of parmesan reggiano cheese.

{Take 1 clove of garlic (chopped).

{Prepare 1 1/2 lb of ground beef (80/20).

{Take 1/4 cup of water.

{Take 1 small of bunch fresh oregano.

{Take of combine chicken and sauce.

{Prepare 2 cup of mozzerella cheese (sprinkle).

{Get 1 of sauce that was just made.

{Prepare 1 of breaded chicken.

{Make ready 1 of tomato (fresh/sliced).

{Take 2 slice of provolone cheese for each peice chicken.

{Get 1 bunch of chives.

{Take 1 box of pasta noodles (boiled al dente).

Chicken Parmesan is an Italian-American classic. in this special series on TheCookful.com, we'll show you all the ins and. This classic Chicken Parmesan from Delish.com is as good as it gets. This easy, top-rated chicken Parmesan recipe is a family favorite! The chicken is breaded, browned, then baked to perfection with sauce and cheese.

Steps to make Heckelmoser Chicken Parmesan:

open beer and drink while completing remaimg steps.

mix panko, salt, pepper, onion powder, parsley, garlic powder together in a bowl big enough for chx.

add milk, eggs and whisk in a bowl for dipping chicken.

add flour to a third bowl.

clean chixlcken of fat and cut in half if prices are very large, this will give you six chicken breast peices to bread.

follow you standard flour, egg, breadcumb dipping procedure using wet hand dry hand method. set aside in refigerator until ready to pan fry.

add ground beef and water, onion, garlic, seasoning to pot, high heat, stir and cook until brown.

add parmesan.

add tomato puree, diced tomato, whole plum tomato.

use immersion blender gently to blend whole tomatoes and meet, leave as chuncky as desired.

add fresh parsely, oregano, basil (chopped).

add more parm and seasoning to taste after simmering on low heat for 30 minutes.

one laddle of sauce in bottom of casserole dish.

add noodles to casserole dish, laddle more sauce to required likeness.

pan fry chicken in a cast iron pan with a 1/4 inch of canola oil until golden brown on both sides, set aside on paper towel.

add chicken on top of noodles, add sliced tomotoes on top of chicken, add to slices of provolone on top of tomatoes.

add 1/2 laddlenof sauce over each chicken peice, sprinkle bag of mozzerella cheese evenly over everything.

cover with foil (rub underbside with butter, or spray with cooking spray so cheese doesn't stick)and bake @ 375°F for 35 minutes.

remove foil and bake for another 5 minutes uncovered.

eat as much as possible.

Chicken Parmesan is a hearty dish that's so easy to make! Baked chicken in a crisp, golden crust, zesty This Chicken Parmesan is my favorite dish to serve when I don't have a lot of patience to put. Most chicken parmesan recipes take tons of effort and a lot longer to prepare. I am so glad that this I love this easy chicken parmesan for many reasons, but the fact that it's satisfying and delicious are. This really is the ultimate easy chicken parmesan recipe with baked breaded chicken, two cheeses How to make the ultimate chicken parmesan!

So that is going to wrap this up with this special food heckelmoser chicken parmesan recipe. Thank you very much for reading. I am confident you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

#recipesfood

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amandascorziello · 4 years ago

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My Go-To Recipes

During this global pandemic we have all found new hobbies. Things we never knew that we were capable of doing. My mother and I started getting into cooking. My grandma, my mother’s mom, is a very talented chef but my mom never had any desire to learn. What better time than now to learn how to cook. The first meal that we started with was Italian chicken cutlets. I know that might not seem like there’s much of a recipe but when it comes to chicken cutlets my grandma always taught me to make sure you season well and make sure there’s that crisp and crunch and every bite. My grandma is a firm believer in seasoning your own breadcrumbs rather than buying the already Italian seasoned breadcrumbs at the store. So that is exactly what we did. We used garlic powder, salt, pepper, oregano, and of course breadcrumbs. We started by getting our chicken cutlet and beating them very thin to ensure an evenly cooked chicken. We next dipped the chicken cutlet in beat eggs and followed by pounding them into the breading. My grandma usually uses a frying pan with an inch of oil, but we decided to use a deep fryer. Our deep fryer is very small, so we could only do about two or three cutlets at a time. If you wanted to save time I would’ve definitely used a frying pan where there’s more space. I am very glad I learned this simple and basic yet essential recipe because I know I will be carrying this with me forever.

This next recipe is called pasta carbonara. This was also a recipe my grandma taught me. She starts by boiling the water adding a big pinch of salt big and waiting for a rapid boil. While she waits for the water to boil, she heats up a good amount of oil in a pan with about two handfuls or more of onion. She makes sure the onions turn translucent and that’s when she knows they’re ready. For the next step you can use pancetta or bacon which ever you prefer. My grandma prefers bacon so that’s what we used. She cut up the bacon while it was still raw and threw it in the pan where the onions were. At this point your water should be already boiled, throw in your pasta until andante. While the pasta is cooking she gets an egg and separates the yolk from the white. For this recipe you will only be needing the yolk, so set aside the egg whites for another day. Now that the pasta is ready she adds her bacon and onion mixture, then the yolk then a handful of grated Parmesan cheese. Make sure while adding the yolk the flame is turned off because you do not want your yolk to cook, you want it to become a sauce consistently. Finally, top with fresh parsley and more cheese and your meal is served.

Last but not least is another pasta dish. You can never go wrong with too much pasta. This dish consists of sausage, broccoli rabe, lemon zest, and cheese. This recipe is pretty simple, but all the ingredients balance out each other for the perfect bite. First you begin to take your sausage out of the casing and crown crumble it up in a frying pan until it is fully cooked through. You can cook your broccoli Rob however you like but personally I love to cook it in oil and garlic. Then zest your lemon and set that aside. When the pasta is fully cooked, you throw in all of your precooked ingredients and with the lemon zest. A tip that maybe useful is if you see your pasta getting too dry use the pasta water and it begins to moisten and interact with each ingredient like a glue. Lastly, of course top with cheese and lemon zest if you’d like. This another recipe you can try if you are tired of red tomato sauce. I hope you enjoyed!

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jeepsister72-blog · 5 years ago

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27 Mushroom Recipes, for Breakfast, Lunch, and Dinner

[Photograph: Emily and Matt Clifton, Vicky Wasik, J. Kenji López-Alt]

One of the great things about mushrooms is that they're in season all year long. At the same time, though, they feel especially appropriate this time of year—their earthy flavor and meaty texture make them at home in the braises and alongside the roasts we crave when the temperature drops. From chicken cacciatore and shiitake po' boys to mushroom pizza, we've rounded up 27 recipes to keep you eating mushrooms until spring.

Feeling intimidated by the selection at your local market? Our Mushroom Shopping Guide will get you up to speed in no time!

Vegetarian

To start things off, let's go with mushrooms at their simplest: quartered; tossed with olive oil, salt, and pepper; and roasted. The only trick here is draining the mushrooms 15 minutes into cooking—leave the excess liquid in the pan and the mushrooms will get slimy. Be sure to save that liquid, though, because it's packed with flavor (almost like vegan Worcestershire sauce).

Easy Roasted Mushrooms Recipe »

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Have you ever left mushrooms in the fridge for just a few days too long? The soft spots and discoloration make them seem pretty unappealing, but that doesn't mean you should toss them—blend the mushrooms up into a creamy soup and you'll forget all about their flaws. This recipe works with pretty much any mushrooms you have on hand, so it's perfect for cleaning the fridge.

Quick and Easy Creamy Mushroom Soup Recipe »

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Making vegan collard greens means figuring out how to replace the meaty, flavorful cured pork. Our solution is to use lots of mushrooms—we mix slice creminis in with the greens and braise the dish in an intense vegetable stock made with dried mushrooms and kombu.

Vegan Southern-Style Collard Greens With Mushrooms Recipe »

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Here we serve cremini mushrooms with not one but three kinds of greens: kale, Swiss chard, and baby spinach. That variety gives the comforting brunch dish a range of flavors and textures that will ruin plain old creamed spinach for you. Well-browned mushrooms have a meaty bite that works well in what is otherwise a soft, creamy dish.

Baked Eggs With Creamy Greens, Mushrooms, and Cheese Recipe »

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Cooking mushrooms can be an exercise in patience—they'll brown nicely after just a few minutes on the stovetop, but if you keep going they will caramelize and start to crisp up almost like a steak. Here we use caramelized mushrooms in a salad with baby kale, shallots, and a sherry vinegar dressing. Looking for a different mushroom salad? Try our recipes with oyster mushrooms and watercress or roasted potatoes and marinated shiitakes.

Warm Kale and Caramelized Mushroom Salad Recipe »

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If you're looking for a show-stopping vegan centerpiece for your holiday table, this vegetable-based take on old-school beef Wellington is the way to go. Packed with ingredients like carrots, dehydrated beans, braised cashews, nuts, mushroom "bacon," and more, this vegan roast is well worth spending all day in the kitchen to make.

Vegetables Wellington Recipe »

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This pizza goes all in on the mushrooms—not only do we top it with assorted fresh mushrooms, but we also use mushroom duxelles in place of sauce. If you're a fan of truffle oil, drizzle that on top for even more mushroom flavor. We also add plenty of fresh mozzarella, because this is pizza after all.

Pizza With Mushrooms, Mozzarella, and Truffle Recipe »

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A typical New Orleans po' boy is stuffed with meat or fried seafood (I'm all about the shrimp/oyster combo), with just a few vegetables like lettuce and tomato thrown in for good measure. This recipe leans into the vegetables, though, replacing fried oysters with crispy cornmeal-crusted shiitakes.

Fried Shiitake Po' Boys With New Orleans-Style Remoulade Recipe »

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If you're a longtime reader then I don't have to tell you that not only is risotto easier to make on the stovetop than you might think, but with a pressure cooker it's basically foolproof. We use our easy pressure cooker technique here to make a risotto flavored with dried porcinis, sautéed mixed fresh mushrooms, and stock infused with mushroom trimmings.

Pressure Cooker Mushroom Risotto Recipe »

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Sure to impress next time you host brunch, eggs en cocotte is a deceptively simple dish made by baking eggs in individual ramekins. We have several recipes for you to try out, but I'd recommend starting with this one made with mushroom duxelles, melted Gruyère, and a dash of heavy cream.

Mushroom and Gruyère Eggs en Cocotte Recipe »

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This ragù is just as comforting as any meat-based version thanks to a hearty combination of fresh and dried mushrooms, canned whole tomatoes, and aromatics. You have some flexibility in which fresh mushrooms you use, but a mix of cremini, shiitake, oyster, and hen-of-the-woods is our favorite. Serve the ragù on pasta for a simpler dish, or layer it into polenta lasagna for something fancier.

Mushroom Ragù Recipe »

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This Asian-inspired mushroom side is super easy—all you have to do is blanch mushrooms and peeled fresh chestnuts and stir-fry them with ginger, garlic, scallions, and soy sauce. Because the dish is so simple it's important to use great mushrooms—enoki, shiitake, chanterelle, or button all work, so go with whatever looks best at the market.

Soy-Braised Fall Mushrooms With Chestnuts Recipe »

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This simple salad is all about earthy, rich flavor. Wild rice is paired with plump sautéed mushrooms and toasted pine nuts. An optional dose of dried mushrooms and stock for cooking the rice adds even more savory depth to the salad, which is perfect for any holiday table, but is also good any day of the week.

Wild Rice Salad With Mushrooms, Celery Root, and Pine Nuts Recipe »

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A vegan cheesesteak might seem like a contradiction, since meat and cheese are both in the name, but we promise this vegan take on the classic sandwich is every bit as good. Thick sheets of yuba are sliced and smothered in an umami-packed mushroom broth before getting tossed with caramelized onions and roasted trumpet mushrooms. The combination is stuffed into a crusty roll with a vegan "cheese" spread. Call it what you want, but there's no denying this is a damn good sandwich.

Vegan Cheesesteak With Yuba (Tofu Skin) and Mushrooms Recipe »

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Non-Vegetarian

An upgraded version of the TV-dinner classic, our Salisbury steak is made with beef, pork, bread, and white onion (think meatloaf, but steak-shaped). The mushrooms come into play in the gravy—we make the cornstarch-thickened pan sauce with browned creminis.

Salisbury Steak With Mushroom Brown Gravy Recipe »

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This dish is named after the Italian word for "woodsman," and after one bite of the earthy mushrooms, woodsy herbs, and smoky bacon you'll understand why. As with a lot of mushroom dishes, you want to use a mix of types—at the very least a small amount of dried wild porcinis will greatly improve the flavor of the sauce.

Penne Boscaiola (Woodsman-Style Pasta With Mushrooms and Bacon) Recipe »

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To make chicken Marsala, you pair chicken cutlets with a sauce made with mushrooms, shallots, stock, gelatin, and, of course, the dish's namesake Marsala wine. We like to lightly dredge the chicken in flour before cooking, which helps the chicken quickly brown before it has a chance to overcook and gives it a silkier texture.

Chicken Marsala With Mushrooms and Shallots Recipe »

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Gelatin is not the only way to thicken a pan sauce—here we use cream instead. Besides the cream the sauce is made with cremini mushrooms, shallots, garlic, thyme, chicken stock, and white wine. The rich, earthy sauce is a perfect partner for medium-rare skirt steak.

Skirt Steak With Mushroom-Cream Pan Sauce Recipe »

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Yakitori is really all about the chicken, but it's customary for restaurants to keep a few other skewers on the menu, too. Whole grilled mushrooms are a traditional choice, but to make a more interesting dish we prefer to layer slices of king oyster mushrooms and bacon. Don't forget the homemade teriyaki sauce to finish.

Grilled King Oyster Mushrooms With Bacon and Teriyaki Glaze Recipe »

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Shrimp and grits purists, look away—this recipe decks out the Southern classic with crispy diced bacon and seared mushrooms. To give the grits extra flavor we cook them in a broth made with mushroom trimmings and shrimp shells, then melt in plenty of Gruyère. The recipe calls for what might seem like too much liquid, but if you're patient it will cook down into incredibly creamy grits.

Shrimp and Gruyère Cheese Grits With Bacon and Mushrooms Recipe »

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We look to France for inspiration when it came to topping this burger, setting the patty on top of a generous layer of mushroom duxelles and slathering it with creamy Mornay sauce. To cut through the richness just a little bit we finish the burger with a handful of fried shallots.

Mornay and Mushroom Duxelles Burger With Crispy Shallots Recipe »

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There are a million recipes for chicken cacciatore—as long as you are braising chicken you can seemingly flavor it however you'd like. We make a tasty version with red bell peppers, but my favorite recipe uses onions, canned tomatoes, and cremini mushrooms. The hearty braise comes together in about an hour but tastes like it spent all afternoon in the oven.

Chicken Cacciatore With Mushrooms, Tomato, and Onion Recipe »

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Easy, fast, reasonably inexpensive—chicken stir-fry is a perfect weeknight dinner. This one pairs silky water-velveted chicken breast with fresh and rehydrated dried wood ear mushrooms and a sauce made with sesame oil, oyster sauce, soy sauce, garlic, water, and cornstarch.

Stir-Fried Chicken With Mushrooms and Oyster Sauce Recipe »

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The combination of soy sauce and butter isn't traditional in any cuisine that I'm familiar with, but in recent years it has become huge in parts of East Asia. You have to wonder why people haven't been pairing them for longer—the rich butter and salty, savory soy sauce are natural partners. To try it for yourself, try using the two ingredients to sauce a simple steak and mushroom stir-fry.

Easy Stir-Fried Beef With Mushrooms and Butter Recipe »

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This filling baked pasta dish is perfect for a chilly fall evening—you can make it in just one skillet with Italian sausage, Parmesan cream sauce, and lots of mushrooms. Looking for something a little lighter? Try this one-pot pasta with mushrooms, pancetta, and wilted greens.

Crispy Baked Pasta With Mushrooms, Sausage, and Parmesan Cream Sauce Recipe »

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This entire steak dinner comes together in one cast iron pan, in less than half an hour. The steak cooks to a juicy medium-rare under the broiler, while the accompanying cabbage and mushrooms warm through and cook gently. The plated steak is topped with a richly flavorful and wildly easy chive sour cream.

Broiled Strip Steak With Mushrooms and Chive Sour Cream Recipe »

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In this old-school French recipe, artichokes are stuffed with an herby mushroom filling before they're topped with pancetta and braised until tender. The final dish is elegant, flavorful, and much simpler to make than your guests might think.

Old-Fashioned Artichokes à la Barigoule With Mushrooms Recipe »

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This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Source: https://www.seriouseats.com/roundups/mushroom-recipes

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silicabeast34-blog · 6 years ago

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27 Mushroom Recipes, for Breakfast, Lunch, and Dinner

[Photograph: Emily and Matt Clifton, Vicky Wasik, J. Kenji López-Alt]

Feeling intimidated by the selection at your local market? Our Mushroom Shopping Guide will get you up to speed in no time!

Vegetarian

Easy Roasted Mushrooms Recipe »

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Quick and Easy Creamy Mushroom Soup Recipe »

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Vegan Southern-Style Collard Greens With Mushrooms Recipe »

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Baked Eggs With Creamy Greens, Mushrooms, and Cheese Recipe »

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Warm Kale and Caramelized Mushroom Salad Recipe »

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Vegetables Wellington Recipe »

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Pizza With Mushrooms, Mozzarella, and Truffle Recipe »

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Fried Shiitake Po' Boys With New Orleans-Style Remoulade Recipe »

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Pressure Cooker Mushroom Risotto Recipe »

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Mushroom and Gruyère Eggs en Cocotte Recipe »

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Mushroom Ragù Recipe »

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Soy-Braised Fall Mushrooms With Chestnuts Recipe »

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Wild Rice Salad With Mushrooms, Celery Root, and Pine Nuts Recipe »

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Vegan Cheesesteak With Yuba (Tofu Skin) and Mushrooms Recipe »

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Non-Vegetarian

Salisbury Steak With Mushroom Brown Gravy Recipe »

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Penne Boscaiola (Woodsman-Style Pasta With Mushrooms and Bacon) Recipe »

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Chicken Marsala With Mushrooms and Shallots Recipe »

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Skirt Steak With Mushroom-Cream Pan Sauce Recipe »

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Grilled King Oyster Mushrooms With Bacon and Teriyaki Glaze Recipe »

Back to the full list

Shrimp and Gruyère Cheese Grits With Bacon and Mushrooms Recipe »

Back to the full list

Mornay and Mushroom Duxelles Burger With Crispy Shallots Recipe »

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Chicken Cacciatore With Mushrooms, Tomato, and Onion Recipe »

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Stir-Fried Chicken With Mushrooms and Oyster Sauce Recipe »

Back to the full list

Easy Stir-Fried Beef With Mushrooms and Butter Recipe »

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Crispy Baked Pasta With Mushrooms, Sausage, and Parmesan Cream Sauce Recipe »

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Broiled Strip Steak With Mushrooms and Chive Sour Cream Recipe »

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Old-Fashioned Artichokes à la Barigoule With Mushrooms Recipe »

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This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Source: https://www.seriouseats.com/roundups/mushroom-recipes

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rollcough9-blog · 6 years ago

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Skinnytaste Meal Plan (January 21- January 27)

posted January 19, 2019 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

I just had an exciting week in Chicago promoting my cookbook Skinnytaste One and Done on Windy City Live and doing a cooking demo at Macy’s on State Street. Here’s the segment if you want to watch!

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (1/21) B: Yogurt Chocolate Chip Muffins *(7) and a banana (0) L: Classic Egg Salad (3) on 1 slice whole grain bread (3) and an apple (0) D: Red Lentil Soup with Spinach* (1) and ½ a piece of whole wheat naan (3)

Totals: Freestyle™ SP 17, Calories 915**

TUESDAY (1/22) B: Yogurt Chocolate Chip Muffins *(7) and a banana (0) L: Red Lentil Soup with Spinach* (1) and ½ a piece of whole wheat naan (3) D: Cheesy Rotisserie Chicken Enchilada Skillet (9) Totals: Freestyle™ SP 20, Calories 980**

WEDNESDAY (1/23) B: Yogurt Chocolate Chip Muffins *(7) and a banana (0) L: Classic Egg Salad (3) over 2 cups arugula (0) and an orange (0) D: Skillet Chicken Cordon Bleu (5) with Roasted Asparagus (0) Totals: Freestyle™ SP 15, Calories 833**

THURSDAY (1/24) B: Yogurt Chocolate Chip Muffins *(7) and a banana (0) L: LEFTOVER Red Lentil Soup with Spinach* (1) and ½ a piece of whole wheat naan (3) D: Quick Beef Chili (4) with 2 tablespoons cheddar (2), and 1 ounce avocado (1) Totals: Freestyle™ SP 15, Calories 869**

FRIDAY (1/25) B: Greek Yogurt with Berries, Nuts and Honey (5) L: Classic Egg Salad (3) on 1 slice whole grain bread (3) and an apple (0) D: Blackened Scallops with Horseradish Sauce (2), Instant Pot Mashed Potatoes (5) and Roasted Parmesan Green Beans (1) Totals: Freestyle™ SP 19, Calories 1,021**

SATURDAY (1/26) B: Blueberry Banana Bread (3) with 1 cup mango (0) L: Hummus Avocado Toast (6) (Recipe x 4) D: DINNER OUT! Totals: Freestyle™ SP 9, Calories 446**

SUNDAY (1/27) B: Blueberry Banana Bread (3) with 1 cup mango (0) L: Chopped Salad with Shrimp Blue Cheese and Bacon (7) (Recipe x 2) D: Giant Turkey Meatball Parmesan (6) with Broccoli and Orzo (4) Totals: Freestyle™ SP 20, Calories 995**

*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

**google doc

Shopping List:

Produce

5 medium bananas

3 large mangos

4 medium pears (any variety)

3 medium oranges

2 medium apples (any variety)

1 pound asparagus

2 pounds Russet potatoes

3 small (4-ounce) Hass avocados

1 large head Butter (or Bibb) lettuce

1 (5-ounce) bag baby arugula

1 small bunch baby spinach

2 medium heads garlic

¾ pound green beans

1 medium red bell pepper

½ pound broccoli florets

1 large cucumber

1 small bunch radishes

2 small ears of corn (can sub frozen, if desired)

1 small bunch Italian parsley

2 medium carrots

1 small bunch/container chives (can sub parsley, for garnish, on Egg Salad, if desired)

1 small jalapeno (optional, for Enchilada Skillet)

1 small bunch cilantro (optional garnish on Enchilada Skillet)

1 small and 1 medium lemon

1 (6-ounce) container fresh blueberries

1 dry pint cherry tomatoes

1 small and 1 medium yellow onion

1 small red onion

Meat, Poultry and Fish

1 (2½-pound) rotisserie chicken

1 pound 93% ground beef

1 pound (4) thin boneless, skinless chicken breast cutlets

20 ounces (16) large sea scallops

1 package center-cut bacon

1 pound peeled and deveined shrimp

1 pound 93% lean ground turkey

3 ounces (4 thin slices) low sodium deli ham (I like Boar’s Head)

Grains*

1 package cake flour

1 loaf whole grain sliced bread

1 package whole wheat naan (or flat bread)

1 small package corn tortillas

1 small bag all-purpose or white whole wheat flour

1 package seasoned breadcrumbs

1 package dry orzo pasta

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Vanilla extract

Mayonnaise

Paprika

Turmeric

Cumin

Vegetable oil

Chili powder

Garlic powder

Dijon mustard

Honey

Cayenne

Thyme

Oregano

Crushed red pepper flakes

Dairy & Misc. Refrigerated Items

3 ounces (4 slices) light Swiss Cheese (I like Alpine Lace)

1 (17.5-ounce) container nonfat plain Greek yogurt

1 (8-ounce) container light sour cream (I like Breakstone’s)

1 dozen large eggs

1 pint 1% buttermilk

1 wedge fresh Parmesan

1 small wedge fresh Pecorino Romano (can sub 3 tablespoons parmesan in Giant Meatball, if desired)

1 small box unsalted

1 small box salted butter (can sub unsalted butter and adjust salt accordingly in Cordon Bleu, Scallops and Banana Bread, if desired)

1 tub whipped butter

1 small tub hummus

1 (8-ounce) bag shredded cheddar cheese

1 (8-ounce) bag shredded mozzarella cheese

1 small wedge bleu or gorgonzola cheese

Canned and Jarred

2 (15-ounce) cans reduced sodium black beans

1 (10 ounce) can mild diced tomatoes with green chilies

1 (16-ounce) jar enchilada sauce**

2 (32-ounce) cartons chicken or vegetable broth

1 (15-ounce) can reduced sodium chicken broth

1 small jar marinara (I like Delallo)

1 (4-ounce) can tomato sauce

1 (4-ounce) can or (4.5-ounce) tube tomato paste

1 small jar unsweetened apple sauce

1 small jar prepared horseradish

Misc. Dry Goods

Baking soda

1 small package granulated sugar

1 small bag semi-sweet chocolate chips

1 bottle/can light beer (I use Corona. Can sub ¾ cup reduced sodium beef broth in Chili, if desired)

1 small bag chopped walnuts

1 (l pound) bag red or yellow lentils

1 small package light brown sugar

*You can sub gluten-free, if desired

**You can make your own with ingredients in list plus and an extra (15-ounce) can reduced sodium chicken or vegetable broth, 1 (28-ounce) can tomato sauce, and 1 can/jar chipotle in adobo

posted January 19, 2019 by Gina

Source: https://www.skinnytaste.com/skinnytaste-meal-plan-january-21-january-27/

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bestofrepices · 5 years ago

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Skinnytaste Meal Plan (April 1-April 7)

posted March 30, 2019 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle SmartPoints®.

Hi guys! Spring is in the air, can you feel it? Bring on the farmers markets! I will be doing a book signing next Sunday April 7th, hosted by Le Creuset at Woodbury Common Premium Outlets, from 2 PM – 3:30 PM. The address if Le Creuset 869 Adirondack Way, Central Valley, New York 10917. If you are in the area stop by and say hi! I will also have book signings at their Mohegan Sun loaction April 13th and their Wrentham location April 14th. Save the date!

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

(embed)https://www.youtube.com/watch?v=X6RZHTD9AM4(/embed)

THE DETAILS:

MONDAY (4/1) B: Freezer Breakfast Burritos* (4) L: Cobb Salad in a Jar with Buttermilk Ranch* (5) D: Heather’s Buddha Bowl (7)

Totals: Freestyle SP 16, Calories 1,001**

TUESDAY (4/2) B: Freezer Breakfast Burritos (4) L: Cobb Salad in a Jar with Buttermilk Ranch (5) D: Grilled Chicken Tacos with Lettuce Slaw, Avocado and Cotija (8) Totals: Freestyle SP 17, Calories 955**

WEDNESDAY (4/3) B: Freezer Breakfast Burritos (4) L: Chicken Club Lettuce Wrap Sandwich (5) D: Orecchiette Pasta with Chicken Sausage and Broccoli (8)

Totals: Freestyle SP 17, Calories 819**

THURSDAY (4/4) B: Freezer Breakfast Burritos (4) L: Chickpea Avocado Salad (3) and an apple (0) D: LEFTOVER Orecchiette Pasta with Chicken Sausage and Broccoli (8)

Totals: Freestyle SP 15, Calories 882**

FRIDAY (4/5) B: Greek Yogurt with Berries, Nuts and Honey (5) L: Chickpea Avocado Salad (3) and an apple (0) D: Maple Soy Glazed Salmon (3) with Asian Edamame Fried Rice (4)

Totals: Freestyle SP 15, Calories 1,083**

SATURDAY (4/6) B: Czech Crepes with Berries and Cream (4) L: Grilled Chicken Salad with Strawberries and Spinach (5) D: DINNER OUT!

Totals: Freestyle SP 9, Calories 511**

SUNDAY (4/7) B: Asparagus-Pancetta Potato Hash (4) L: Thai Chicken Peanut Lettuce Tacos (6) D: Cheese Stuffed Turkey Meatloaf (7) with 1 cup sautéed green beans (0) Totals: Freestyle SP 17, Calories 801**

*Freeze any leftover burritos you/your family won’t eat. Prep Cobb Salad Sunday night, if desired

**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

*google doc

Print Shopping List

Shopping List:

Produce

2 large iceberg lettuce

2 medium apples (any variety)

1 pound Yukon gold potatoes

½ pound asparagus

1 large head garlic

2 large shallots (save 1 tablespoon for Chicken Salad)

2 ounces fresh cremini mushrooms

2 pounds broccoli florets

1 medium and 1 large head romaine lettuce

1 medium butternut squash (or 10 ounces pre-cubed)

1 small red bell pepper

2 small (4-ounce) and 1 medium (5-ounce) Hass avocados

2 large bunches scallions

1 pound fresh green beans

3 medium limes

2 small radishes (optional, for garnish on Chicken Tacos)

2 pounds fresh strawberries

1 (6-ounce) package fresh blackberries

1 (6-ounce) package fresh raspberries

1 (6-ounce) package fresh blueberries

1 small bunch fresh cilantro

½ head purple or green cabbage

1 (10-ounce) package baby spinach

1 small cucumber

1 (4-inch) piece fresh ginger

1 (10-ounce) bag shredded carrots

1 pint cherry or grape tomatoes

1 small and 1 medium vine-ripened tomato

2 small yellow onions

1 small red onion

Meat, Poultry and Fish

1 package center-cut bacon

2 ounces pancetta (can sub bacon in Asparagus Hash, if desired)

3 ounces (about 6 slices) organic deli chicken or turkey breast

24 ounces (4) skinless wild salmon fillets

2 pounds 93% lean ground turkey

14 ounces Italian chicken sausage

14 ounces (4) thin sliced boneless, skinless chicken breast cutlets

1 pound ground chicken

1 1/3 pounds (3) boneless, skinless chicken breast

Grains*

1 package (8-inch) low carb flour tortillas (I used Ole Xtreme Wellness)

1 package corn tortillas

1 small package all-purpose flour

1 (1-pound) package Orecchiette or other small pasta

1 medium package dry brown rice (or 5 cups pre-cooked)

1 small package Italian seasoned breadcrumbs

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Light or regular mayonnaise

Garlic powder

Onion powder

Dried parsley

Dried basil

Unfiltered apple cider (I like Braggs)

Honey

White balsamic vinegar

Seasoned salt

Sriracha sauce

Reduced sodium soy sauce*

Ketchup

Marjoram

Dijon mustard

Worcestershire sauce

Pure maple syrup

Dairy & Misc. Refrigerated Items

2 ½ dozen large eggs

1 (6-ounce) container nonfat plain Greek yogurt

1 small container light whipped cream (or yogurt/cottage cheese)

1 (8-ounce) package regular or reduced fat shredded cheddar cheese

1 small package Cotija cheese

1 small wedge Pecorino Romano or Parmesan cheese

1 pint 1% buttermilk

1 small package gorgonzola or blue cheese (can sub 1 tablespoon cheddar cheese in Cobb Salad, if desired)

1 (12-ounce) bottle 1 % milk (or milk of your choice)

1 (4-ounce) package soft goat cheese

1 small package shelled edamame

Canned and Jarred

1 (15-ounce) can chickpeas

1 (15-ounce) can reduced sodium chicken broth

1 container powdered peanut butter (such as PB2. Can sub regular peanut butter, if desired)

Misc. Dry Goods

1 small bag chopped pecans (sub for walnuts in Greek Yogurt)

1 small package brown sugar

1 small bag chopped peanuts

1 small package powdered sugar

Non-Food Items

Heavy-Duty Aluminum Foil

Parchment paper

*You can sub gluten-free, if desired

Print Shopping List

posted March 30, 2019 by Gina

The post Skinnytaste Meal Plan (April 1-April 7) appeared first on All Repices.

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dashlung62-blog · 5 years ago

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Skinnytaste Meal Plan (January 14-January 20)

posted January 12, 2019 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

This week’s plan I am utilizing leftovers for an easy lunch. This Instant Pot Pork Carnitas makes enough for several meals. I serve them with tortillas but you can also serve them over brown rice or a big salad. I also wanted to share that I will be doing a cooking demo next Friday in Macy’s Chicago, you can find out more here.

THE DETAILS:

MONDAY (1/14) B: Overnight Oats in a Jar (5) L: Chickpea Tuna Salad (0) D: Veggie Lasagna Zucchini Boats (7)

Totals: Freestyle™ SP SP 12, Calories 816*

TUESDAY (1/15) B: 4-Ingredient Flourless Banana-Nut Pancakes (4) L: Chickpea Tuna Salad (0) D: Instant Pot Pork Carnitas** (3) with 2 corn tortillas (3), 2 ounces avocado (3) and Quick and Delicioso Cuban Style Black Beans (1) Totals: Freestyle™ SP 14, Calories 1,071*

WEDNESDAY (1/16) B: Open-Faced Omelet with Avocado and Pico de Gallo (1) L: LEFTOVER Instant Pot Pork Carnitas (3) with 2 corn tortillas (3) and 2 ounces avocado (3) D: One Skillet Chicken with Bacon and Green Beans (2) and ¾ cup brown rice (5) Totals: Freestyle™ SP 17, Calories 881*

THURSDAY (1/17) B: 4-Ingredient Flourless Banana-Nut Pancakes (4) L: LEFTOVER Instant Pot Pork Carnitas (3) over 2 cups shredded romaine (0) and 2 ounces avocado (3) D: Chunky Beef, Cabbage and Tomato Soup** (3) with 2 ounces multigrain baguette (3) Totals: Freestyle™ SP 16, Calories 895*

FRIDAY (1/18) B: Open-Faced Omelet with Avocado and Pico de Gallo (1) L: LEFTOVER Chunky Beef, Cabbage and Tomato Soup (3) with an apple (0) D: Shrimp Cakes (5) with Creamy Cauliflower Puree (1) and Roasted Broccoli with Smashed Garlic (2) Totals: Freestyle™ SP 12, Calories 867*

SATURDAY (1/19) B: Instant Pot Steel Cut Oats (5) L: 3-Bean Turkey Chili (0) with 2 tablespoons shredded cheddar (2) and 1 tablespoon light sour cream (1) D: DINNER OUT! Totals: Freestyle™ SP 8, Calories 543*

SUNDAY (1/20) B: LEFTOVER Instant Pot Steel Cut Oats (5) L: LEFTOVER 3-Bean Turkey Chili (0) with 2 tbsps shredded cheddar (2) and 1 tbsp light sour cream (1) D: Instant Pot Chicken Parmesan (4) with 1 cup sautéed zoodles (0) Totals: Freestyle™ SP 12, Calories 811*

*Freeze any leftover you/your family won’t eat

**google doc

Shopping List:

Produce

1 medium head cauliflower

½ pound French green beans

1 small bunch baby spinach

6 medium (about 10 ounces each) zucchini

2 large heads garlic

1 ½ pounds broccoli florets

1 medium apple (any variety)

1 small and 6 medium ripe bananas

1 small shallot

1 small bunch/container fresh basil

1 small bunch cilantro

1 large red bell pepper

1 medium red onion

1 small (4-ounce) and 2 medium (5-ounce) Hass avocado

1 small bunch scallions

1 small bunch celery

1 large carrot

1 small bunch/container fresh thyme (can sub ½ teaspoon dry thyme or oregano in One Skillet Chicken, if desired)

1 small bunch fresh Italian parsley (can sub 2 tablespoons scallion greens in Shrimp Cakes, if desired)

1 small head Romaine lettuce

2 dry pints fresh blueberries (can sub 14 ounces frozen, if desired)

1 small and 1 large lemon

1 small and 1 large yellow onion

1 container fresh Pico de Gallo*

1 medium head green cabbage (or 5 cups pre-shredded)

Meat, Poultry and Fish

2 ½ pounds trimmed, boneless pork shoulder blade roast

1 package center-cut bacon

1 pound boneless, skinless chicken breasts

1 pound 90% lean ground beef

1 pound peeled and deveined jumbo shrimp

1 1/3 pounds 99% lean ground turkey breast

¾ pound (4) thin chicken cutlets

Grains**

1 small container quick oats

1 small container steel cut oats

1 package whole wheat panko breadcrumbs

1 (10-count) package corn tortillas

1 small bag dry brown rice (or 3 cups pre-cooked)

1 (8 ounce) multigrain baguette

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

NuNaturals liquid vanilla stevia (or your favorite sweetener)

Ground cinnamon

Cinnamon sticks

Red wine vinegar

Cumin

Sazon

Oregano

Adobo (I use Goya)

Garlic powder

Bay leaves

Old Bay seasoning

Maple syrup

Chili powder

Light mayonnaise

Dijon mustard

Hot sauce (optional, for Shrimp Cakes)

Dairy & Misc. Refrigerated Items

1 dozen large eggs

1 small tub whipped butter

1 pint skim milk (can sub unsweetened soy or nut)

1 (15-ounce) container part skim ricotta cheese

1 (8-ounce) bag part skim shredded mozzarella (I like Polly-O)

1 large wedge fresh parmesan cheese

1 pint 1 % buttermilk

1 (8-ounce) bag shredded cheddar cheese

1 (8-ounce) container light sour cream

4-ounces fresh mozzarella cheese (can sub part-skim in Chicken Parmesan, if desired)

Canned and Jarred

2 (15-ounce) cans chickpeas

1 (6-ounce) can albacore tuna (I like American Tuna)

1 small jar capers

1 small jar/can chipotle peppers in adobo

2 (15-ounce) cans black beans (I prefer Goya)

1 (28-ounce) can diced tomatoes (I like Tuttorosso)

1 (15-ounce) can and 1 (28-ounce) can crushed tomatoes (I like Tuttorosso)

1 (16-ounce) can tomato sauce

1 (4.5-ounce) can chopped chilies

1 (15.5-ounce) can small red beans

1 jar marinara (I like Delallo Pomodoro)

1 (32-ounce) carton beef stock

1 (15-ounce) can low or reduced sodium chicken broth

Misc. Dry Goods

Chia seeds (you need ½ tablespoon)

1 small bag chopped pecans

1 bottle crisp white wine, such as Sauvignon Blanc

*You can make your own with 1 cup chopped tomatoes, 1/3 cup chopped onion, ¼ cup chopped cilantro, juice from ½ a lime.

**You can sub gluten-free, if desired

posted January 12, 2019 by Gina

Source: https://www.skinnytaste.com/skinnytaste-meal-plan-january-14-january-20/

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powershirt8-blog · 6 years ago

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Skinnytaste Meal Plan (January 14-January 20)

posted January 12, 2019 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

THE DETAILS:

MONDAY (1/14) B: Overnight Oats in a Jar (5) L: Chickpea Tuna Salad (0) D: Veggie Lasagna Zucchini Boats (7)

Totals: Freestyle™ SP SP 12, Calories 816*

*Freeze any leftover you/your family won’t eat

**google doc

Shopping List:

Produce

1 medium head cauliflower

½ pound French green beans

1 small bunch baby spinach

6 medium (about 10 ounces each) zucchini

2 large heads garlic

1 ½ pounds broccoli florets

1 medium apple (any variety)

1 small and 6 medium ripe bananas

1 small shallot

1 small bunch/container fresh basil

1 small bunch cilantro

1 large red bell pepper

1 medium red onion

1 small (4-ounce) and 2 medium (5-ounce) Hass avocado

1 small bunch scallions

1 small bunch celery

1 large carrot

1 small bunch/container fresh thyme (can sub ½ teaspoon dry thyme or oregano in One Skillet Chicken, if desired)

1 small bunch fresh Italian parsley (can sub 2 tablespoons scallion greens in Shrimp Cakes, if desired)

1 small head Romaine lettuce

2 dry pints fresh blueberries (can sub 14 ounces frozen, if desired)

1 small and 1 large lemon

1 small and 1 large yellow onion

1 container fresh Pico de Gallo*

1 medium head green cabbage (or 5 cups pre-shredded)

Meat, Poultry and Fish

2 ½ pounds trimmed, boneless pork shoulder blade roast

1 package center-cut bacon

1 pound boneless, skinless chicken breasts

1 pound 90% lean ground beef

1 pound peeled and deveined jumbo shrimp

1 1/3 pounds 99% lean ground turkey breast

¾ pound (4) thin chicken cutlets

Grains**

1 small container quick oats

1 small container steel cut oats

1 package whole wheat panko breadcrumbs

1 (10-count) package corn tortillas

1 small bag dry brown rice (or 3 cups pre-cooked)

1 (8 ounce) multigrain baguette

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

NuNaturals liquid vanilla stevia (or your favorite sweetener)

Ground cinnamon

Cinnamon sticks

Red wine vinegar

Cumin

Sazon

Oregano

Adobo (I use Goya)

Garlic powder

Bay leaves

Old Bay seasoning

Maple syrup

Chili powder

Light mayonnaise

Dijon mustard

Hot sauce (optional, for Shrimp Cakes)

Dairy & Misc. Refrigerated Items

1 dozen large eggs

1 small tub whipped butter

1 pint skim milk (can sub unsweetened soy or nut)

1 (15-ounce) container part skim ricotta cheese

1 (8-ounce) bag part skim shredded mozzarella (I like Polly-O)

1 large wedge fresh parmesan cheese

1 pint 1 % buttermilk

1 (8-ounce) bag shredded cheddar cheese

1 (8-ounce) container light sour cream

4-ounces fresh mozzarella cheese (can sub part-skim in Chicken Parmesan, if desired)

Canned and Jarred

2 (15-ounce) cans chickpeas

1 (6-ounce) can albacore tuna (I like American Tuna)

1 small jar capers

1 small jar/can chipotle peppers in adobo

2 (15-ounce) cans black beans (I prefer Goya)

1 (28-ounce) can diced tomatoes (I like Tuttorosso)

1 (15-ounce) can and 1 (28-ounce) can crushed tomatoes (I like Tuttorosso)

1 (16-ounce) can tomato sauce

1 (4.5-ounce) can chopped chilies

1 (15.5-ounce) can small red beans

1 jar marinara (I like Delallo Pomodoro)

1 (32-ounce) carton beef stock

1 (15-ounce) can low or reduced sodium chicken broth

Misc. Dry Goods

Chia seeds (you need ½ tablespoon)

1 small bag chopped pecans

1 bottle crisp white wine, such as Sauvignon Blanc

*You can make your own with 1 cup chopped tomatoes, 1/3 cup chopped onion, ¼ cup chopped cilantro, juice from ½ a lime.

**You can sub gluten-free, if desired

posted January 12, 2019 by Gina

Source: https://www.skinnytaste.com/skinnytaste-meal-plan-january-14-january-20/

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tebbyclinic11 · 6 years ago

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This Easy Tomato Sauce Is Perfect for Rent Week an...

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This Easy Tomato Sauce Is Perfect for Rent Week an...

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It doesn’t matter how I got this sunburnt. Maybe I had a few margaritas and fell asleep by the side of a pool. Maybe I didn’t. Like I said, the cause of my pain is not important. What matters is that my arms and shoulders hurt. And that when I remove my shirt, I look like a massive, oblong tomato. The shade of red is startling.

But let’s get back to tomatoes. Not a human impersonator, but the actual fruit. It’s that wonderful time of the year when farmers’ markets are full of them, and I’m not talking about the ghostly pink orbs that grocery stores pass off as tomatoes from October to July. I’m talking about peak-season tomatoes—the purest, juiciest, most colorful and refreshing example of what in-season produce can be. Farmers market tomatoes are perfect for Rent Week and the highlight of summer.

12 Types of Buffalo Wings in 12 Hours. Which is the Best?

Sadly, that highlight is a brief one. Peak season tomatoes show up for one drink and ditch the party immediately after, leaving everyone else standing around, murmuring things like, “Wait. In-Season Tomatoes were here? They left? Are you sure? Did you check the bathroom?”

Which is why when I can get my hands on farmers market tomatoes, I make as much of this easy tomato sauce as I possibly can. The tomato sauce I make isn’t a cook-all-day-with-your-nonna type thing. It doesn’t hold a brilliant red dye 40 hue or a homogenous texture. It’s a fresh, quick, minimalist’s tomato sauce. It’s color varies. It’s chunky. It’s simple. It’s rough around the edges.

And it can go on just about anything. It’s not just pasta sauce. This is egg sauce. And beans sauce. And rice sauce. And pork cutlet sauce. And veggie sauce. And grilled chicken sauce. And—yes, occasionally—pasta sauce. This is a tomato sauce to be used for many things, as frequently as possible, and I made this Primo Summer Vibes playlist (including a healthy portion of disco and absolutely free of charge) so you can make sauce, while grooving to the sauce. Let’s start with our tomatoes.

Photo by Alex Lau

This is what we’re going for. Not quite your typical red sauce.

It doesn’t really matter what size or color or variety your tomatoes are. In fact, this sauce is actually better when you mix it up. The only thing that matters is that the tomatoes come from somewhere groovy and nearby, not ones that spent days and days on a refrigerated truck. Grab a variety of breeds, sizes, and colors of heirloom tomatoes at your farmers market or roadside veggie stand. (Also: They don’t need to be perfect. If vendors at the farmers’ market are selling bruised or otherwise “imperfect” tomatoes at a discount, those will do nicely too—just trim off any gnarly bits and you’re good to go.) And if you need a little guidance, ask the farmer. They should know what’s up with their produce.

Cover the bottom of a Dutch oven in olive oil, and heat it over medium heat. Smash 8 cloves of garlic and slice each clove in half, widthwise, so you get a bunch of little garlic shards. Is shards a bad word? Yeah. Okay. Garlic splinters. No. That’s worse. Garlic…fragments? I guess that’ll do. Throw your garlic fragments into the oil, and cook them until the outsides brown and the insides soften. This should take around six minutes.

While that’s happening, cut up those beautiful tomatoes you bought. My general rule is that there should be 1 medium sized tomato for every clove or garlic, or 1 large tomato for every two cloves of garlic. If you don’t want to do that math, just do what feels right. For 8 cloves of garlic, we’re going to do 4 large tomatoes, cut into six or eight wedges. You want the pieces of tomato to be wedges, not circular slices. These will give you a more substantial bite when they’re cooked.

You’ll also notice that we’re not peeling these tomatoes. That might not be kosher in the eyes of some Italian chefs, but for the purpose of this sauce, it’s 100 percent all right. Dump the chopped tomatoes into the Dutch oven and turn the heat to medium-low. Stir the tomatoes, so they get covered in the olive oil and mixed with the garlic fragments. Use the back of your spoon to mash the tomatoes slightly.

Photo by Alex Lau

Tomato sauce is a breakfast food. I promise you.

Hmmmm. That’s interesting: There’s a ton of liquid in the Dutch oven now. That’s totally cool! All the juices from the inside of the tomato want out, which helps build our sauce. It’s also a sign that now is the appropriate time to start seasoning. Season the sauce with red pepper flakes and kosher salt, tasting as you go. This should happen about five minutes after you add the tomatoes. You’ll have to use a little more salt than you’d use in a normal tomato sauce, since we won’t be reducing the liquid for hours over the stove. The higher the water content, the more salt the sauce will need.

The sauce will simmer, and it should continue to do so, until you see the skins of the tomato wedges start to peel back from the flesh inside. This means that the flesh is almost finished cooking. Once a you see the first of the skins peel off completely, it’s time to turn off the heat. This takes between 15 and 20 minutes from the time you throw the tomatoes in. Look at that. You now have a very basic, easy tomato sauce, with big, flavorful pieces of peak season tomatoes.

If you want to fold some basil into the sauce, go for it. But this is Rent Week. Basil might not be an option. What you do from this point on is your call. I’m not going to tell you how to use the sauce, but I will tell you that you should make another batch and freeze it. Hell, make three more batches. Buy all the tomatoes at the market. Buy the farm. Make farmers market tomato sauce for weeks, until you get fired from your job, because you don’t go there anymore.

No: Don’t do that. Be responsible. But keep an open mind with your sauce application. Personally, I’m a huge proponent of eating tomato sauce for breakfast. I don’t want granola and yogurt. I want scrambled eggs with farmers market tomato sauce and Parmesan cheese. Also, I’d like some aloe vera, if possible. Thank you.

Want something that involves more chicken wings? Here:

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cucinacarmela-blog · 7 years ago

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An Italian Dinner – Low Carb?

New Post has been published on https://cucinacarmela.com/an-italian-dinner-low-carb/

An Italian Dinner – Low Carb?

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Trying to get back in shape after the holidays or just wanting to eat more healthy foods in the new year, doesn’t mean you have to sacrifice eating some of your favorites – especially Italian – a high carb cuisine. I have a few suggestions on how to make your recipes lower in carbs and gluten-free.

Change the coating on your food to a low carb. Bake your food in the oven instead of frying. Substitute low carb vegetables for high carb vegetables. Make your own sauces, so you can control the ingredients, especially sugar.

Low Carb Coatings For Meat And Fish

“Panko” Style Coating Toast several slices of low carb (or gluten-free) bread. Cut the bread into smaller pieces and place in the bowl of a food processor. Process until coarse crumbs form. Add spices according to the type of food you are making and use to bread your ingredients.

Almond Flour Coating 1/4 cup ground flaxseed 1/4 cup finely ground almond flour 1/4 cup grated Parmesan cheese 1/2 teaspoon kosher salt 3/4 teaspoon garlic powder 1/4 teaspoon ground red pepper (cayenne) 1 teaspoon dried Italian seasoning Combine all the ingredients in a shallow bowl and use in place of breadcrumbs.

Whey Protein Powder (unflavored) – what you use to make smoothies. Pure whey protein powder is a dairy product and is completely gluten-free. However, commercially sold whey powders vary widely in what they contain, and some varieties do contain traces of gluten. So check the ingredient list. Use in place of flour when you need a flour coating. Add spices, salt and pepper.

Dinner Menu:

Chicken Parmesan

Roasted Spaghetti Squash

Balsamic Mushrooms and Spinach

Roasted Spaghetti Squash

Ingredients

1 whole spaghetti squash 2 tablespoons olive oil

Directions

Preheat the oven to 350 degrees F.

Wash the skin of the squash with warm water and dry with a towel. Pierce the squash in several places with a sharp, thin knife.

Rub the skin with olive oil and place in a shallow baking dish lined with heavy-duty foil.

Bake for about 60 minutes until you can pierce the skin and flesh underneath easily with a paring knife. Let cool for a few minutes before you cut into it.

Turn the oven to 400 degrees F. Prepare the chicken and place it in the oven.

Cut the squash in half lengthwise. Scoop out the seeds in the middle with a big spoon and discard.

Then, using a fork scrape out the flesh. It will look like spaghetti strands. Place a serving on each dish and season with salt and pepper.

Healthy Parmesan Chicken

2 servings

Ingredients

2 boneless chicken breast cutlets 1 1/2 cups homemade marinara sauce, warmed 1/4 cup refrigerated egg substitute (egg whites) or 1 egg beaten with a little water 1/4 cup unflavored whey protein powder 1 cup shredded mozzarella cheese

Breadcrumb Coating 1/2 cup low carb “panko” style breadcrumbs 1 tablespoon dried Italian herb seasoning 2 teaspoons garlic powder 1 teaspoon. smoked paprika 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 2 tablespoons grated parmesan cheese

Directions

The oven should be heated to 400 degrees F. Oil an 8″x 8″ glass baking pan.

Pound chicken breasts gently between sheets of plastic wrap with a meat mallet to even out their thickness.

Combine the breadcrumb coating ingredients in a shallow dish

Add salt and pepper to the protein powder and lightly coat the chicken with it.

Next, dip the cutlets in the egg substitute and then in breadcrumb mixture, coating them well.

Place the breaded cutlets in the prepared baking dish.

Bake for 20 minutes. Top each cutlet with sauce and then shredded mozzarella.

Bake for another 10 minutes until the chicken is 160 degrees F when checked with a meat thermometer and the cheese is melted.

Place a cutlet with sauce on top of the spaghetti squash.

Balsamic Mushrooms and Spinach

Ingredients

2 tablespoons olive oil 2 cloves garlic, chopped 4 ounces fresh mushrooms, sliced 10 ounces clean fresh spinach, roughly chopped or frozen and defrosted Salt and freshly ground black pepper to taste 1 tablespoon balsamic vinegar

Directions

Heat the olive oil in a medium saucepan over medium-high heat. Saute the garlic and mushrooms in the oil, about 3 to 4 minutes.

Add the spinach, and cook, stirring constantly for a few minutes, or until the spinach is wilted.

Season with salt and pepper to taste and stir in the vinegar. Serve hot.

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Posted by Jovina Coughlin in Cheese, Chicken, Gluten Free, Healthy Italian Cooking, Italian Cuisine, Low Carb, Marinara, mushrooms, Spaghetti squash, spinach Tags: low carb Italian dinner

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ama-accountability · 7 years ago

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"The good news is that you are trying to eat veg! The bad news is that you’re thinking how much you will miss all your old favorite foods. Well, guess what? The better news is that going veg doesn’t mean you have to sacrifice the dishes you love most. Pretty much anything you used to eat can be made with plant-based ingredients – even really meaty dishes like burgers, meatballs, and Buffalo wings. It just takes a little imagination, a bit of creativity, and the benefit of some tips and guidelines to help you create delicious vegan versions of those recipes. Soon you will be making delicious, satisfying meals that will satisfy your cravings, and before you know it, you will realize you don’t even miss the meat at all. Get your veg on with these 10 substitutes: Tofu, Tempeh, Seitan, and TVP You may not think of tofu or tempeh as vegetables, but they are plant-based and made from soybeans. TVP, or texturized vegetable protein, is also made from soy. Seitan is made from wheat gluten. The meat in any recipe can be replaced with one of these plant-based options. Tofu makes the perfect swap-out for chicken whether you want Crispy Tofu Nuggets, Moroccan Cutlets in a Lemon-Olive Sauce, or chunks for Chinese food like Kung Pao Tofu. Tempeh is wonderful for fish dishes because it has a flaky texture. Try it in “Crab” Cakes or to make Breaded “Fish” Fillets. It can also be ground up to act as ground beef for Tempeh Meatballs or tacos. TVP comes in all shapes and sizes and it can replace any meat including ground beef. Try it in this Chik’n Salad with Cranberries and Pistachios or in Tacos Sin Carne. Seitan can be flavored to taste exactly like beef or pork. You won’t believe the decadence you will get in a plate of Balsamic BBQ Seitan Ribs or a thick, juicy Seitan Steak in Beurre Blanc Sauce. Mushrooms When you want that meaty taste, that umami, mushrooms are the way to go. Their flavor is rich, earthy, and meaty, especially cremini or Portobello mushrooms. They are healthy and filling and can replace meat in any recipe. My favorite way to eat mushrooms is to saute them in vegan butter and add thyme, black pepper, and balsamic vinegar. Then I serve them over polenta unless I’m piling them up on a crispy roll to make a French Dip sandwich. Try mushrooms in this Mushroom Stroganoff or as a vegan “Lamb” Burger. Impress your dinner guests by serving them Stuffed Mushrooms with Pecans and Portobello Wellington . Jackfruit If you have not yet tried jackfruit, you need to go out and get some. Technically, jackfruit is a fruit but incredibly, it can stand in for meat in savory dishes. You can buy it raw or already cut up in a can. Jackfruit has a very slight sweet taste but not so much that you can’t use it to make a decadent, satisfying Philly Cheesesteak. Jackfruit is perfect for barbecue sandwiches, stir-fries, or any dish that uses beef, chicken, or pork. Eggplant When anyone goes veg, eggplant is probably the first vegetable that comes to mind, but you can do so much more with it than just make parmigiana. Eggplant has a rich, meaty taste and it’s very versatile. If you think you’re not a fan of eggplant, try it in these Eggplant Burgers and you will change your mind. Other delicious ways to eat eggplant include Vegan Mozzarella-Stuffed Eggplant Meatballs, crispy Eggplant Fries with Marinara Dipping Sauce, and spiralized Eggplant Noodles. Lentils Lentils have always been a stand-in for meat since the beginning of veganism. Lentils are hearty and can replace ground beef easily. Lentils come in a variety of colors such as green, red, brown, and black. They cook up quickly, are inexpensive, and a small amount goes a long way. Definite recipes to try are Red Lentil Burgers with Kale Pesto, Lentil Meatballs, Double Decker Lentil Tacos, and South Indian Lentil Stew. Beans and Legumes Beans and legumes are amazing. They are inexpensive, healthy, filling, and there are so many to choose from: black beans, kidney beans, pinto beans, aduki beans, chickpeas and black-eyed peas, to name just a few. Beans make for hearty soups, stews, and chilis. How about a White Bean and Kale Soup or a Tamale-Inspired Bowl with Beans? Beans and legumes can replace the meat to make incredible Hoisin Black Bean Burgers, Black-Eyed Pea Italian Sausages, or Chickpea “Tuna” Salad. Cauliflower Right now I bet you’re thinking, “How can cauliflower replace meat? It’s so white and bland.” Well, it can. When you season it and cook it up right, cauliflower can be the star of any dish. I like to use cauliflower to replace the chicken in Asian dishes like Cauliflower Manchurian and even Buffalo wings. You can slice the cauliflower into steaks and make an incredible Cauliflower Piccata. You can even make a pizza crust out of cauliflower. See? Cauliflower doesn’t seem so boring anymore, does it? Potatoes Potatoes are not just for side dishes. They can be the main ingredient in so many dishes. Whether you roast them, boil them, bake them, mash them, or fry them, potatoes are always a favorite. Start your meal with a Creamy Potato and Cauliflower Soup. Potato Samosas with Coconut-Mint Chutney are spicy and delicious. Add potatoes to your burgers like in this Moussaka Burger with Béchamel Cheese Sauce and this Spicy Potato Cauliflower Burger. Don’t forget potatoes when it comes to dessert – that’s right. You will be blown away by this Chocolate Potato Cake. Beets Beets are nature’s candy. They are sweet and delicious and perfect for salads, but they have another side to them. Beets are also earthy and work well in savory dishes especially when roasted as in this Sesame Roasted Beets and Greens Dish. Amaze your guests with a beautiful platter of Beet Carpaccio and then treat them to Roasted Beet Burgers with Cumin-Scented Ketchup. Finish the meal with Beetroot Chocolate Frosted Cupcakes. Nuts Ok, technically, nuts are not vegetables but they can be used to make vegan cheese and to replace meat in your cooking. Nuts can be incredibly “meaty” and can make a hearty and rich “meat” loaf for dinner. Nuts are often added to vegan burgers for added “meatiness.” Try these Kidney Bean –Walnut Burgers with Mississippi Comeback Sauce. As you can see, when it comes to replacing meat in your meals, your options are practically limitless. Stop thinking of vegetables as side dishes and move them to the front of your plate. With all the hearty, “meaty” recipes you can create, there is no way you will miss the meat."

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cucinacarmela-blog · 7 years ago

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20 5-Ingredient Recipes to Keep Your Winter Evenin...

New Post has been published on http://cucinacarmela.com/20-5-ingredient-recipes-to-keep-your-winter-evenin/

20 5-Ingredient Recipes to Keep Your Winter Evenin...

[Photograph: Vicky Wasik]

I think there’s a tendency for winter cooking to get pretty complicated—simple salads often get replaced by elaborate stews, pastas, and other heartier fare. There’s nothing wrong with that, but sometimes I want to be able to cook a simple meal even during the colder months. Often that means simple roasted vegetables, but what about when you want something a little more interesting? Fortunately, winter lends itself to easy 5-ingredient cooking just like summer does if you know what you’re doing. From pressure chicken cooker stew to warm broccoli salad to cheesy pastas, we’ve got 20 five-ingredient recipes to prove that cooking in winter can be just as easy as in any other season.

Chicken

Colombian Chicken Stew With Potatoes, Tomato, and Onion

[Photograph: J. Kenji López-Alt]

This Colombian stew is pressure cooking at its simplest—just throw in chicken, tomatoes, potatoes, onions, and a couple of bay leaves and turn on the cooker. You don’t even need to add stock or water because the chicken and vegetables release plenty of flavorful juices under pressure.

Get the recipe for Colombian Chicken Stew With Potatoes, Tomato, and Onion »

5-Ingredient Fried Chicken Sandwiches

[Photograph: J. Kenji López-Alt]

Our ultimate fried chicken sandwich isn’t a wildly complicated recipe, but if you want something easier we have you covered. We use two tricks to keep this recipe down to five ingredients—self-rising flour already has baking powder mixed in and gives the chicken a great crust, and we make double-use of the jar of pickles by using the pickles themselves as a condiment and their juice as a brine.

Get the recipe for 5-Ingredient Fried Chicken Sandwiches »

Spicy Chicken Quesadillas

[Photograph: J. Kenji López-Alt]

You really only need two ingredients (tortillas and cheese) to make a delicious quesadilla, but if we have room for three extra ingredients we might as well use them. Here that means cooked chicken breast, pickled jalapeño, and cilantro, but also try our recipe with spinach, black beans, and chipotles in adobo. Either way, mix all the ingredients with the shredded cheese so that the filling stays intact as the quesadilla cooks.

Get the recipe for Spicy Chicken Quesadillas »

Seafood

Classic Pulpo Gallego (Galician Octopus Tapa)

[Photograph: J. Kenji López-Alt]

Pulpo gallego is a Galician tapas classic made by cooking octopus until tender and serving with olive oil, salt, and Spanish smoked paprika. I like to add onion and garlic to the pot (or better yet, pressure cooker) with the octopus, but you can leave it out if you want the dish to have a simpler flavor.

Get the recipe for Classic Pulpo Gallego (Galician Octopus Tapa) »

Broiled Salmon With Chili-Lime Mayonnaise

[Photograph: Vicky Wasik]

Broiling is one of the easiest ways to cook a salmon fillet—the intense heat lets you brown the exterior of the fish without overcooking it. To be even gentler on the fish you can coat it with a flavored mayo like we do here—the mayo browns and leaves the salmon underneath perfectly tender.

Get the recipe for Broiled Salmon With Chili-Lime Mayonnaise »

Japanese Mentaiko Spaghetti (Pasta With Spicy Cod Roe and Butter Sauce)

[Photograph: Vicky Wasik]

This Japanese-Italian fusion pasta is as easy as it is hearty. Besides the spaghetti all you need is mentaiko (spicy cured pollack roe), light soy sauce, unsalted butter, and nori. Mentaiko freezes well, so next time you find yourself at a Japanese grocery, stock up and be ready to make this whenever the craving strikes.

Get the recipe for Japanese Mentaiko Spaghetti (Pasta With Spicy Cod Roe and Butter Sauce) »

Charred Broccoli Salad With Sardines, Pickled Shallot, and Mint

[Photograph: Vicky Wasik]

One of my favorite easy lunches any time of year, this salad pairs nutty charred broccoli florets with olive oil–packed canned sardines, quick-pickled shallot, and fresh mint. Slice the shallot and get it into red wine vinegar before you start the rest of the prep and it will be perfectly pickled by the time the broccoli is ready.

Get the recipe for Charred Broccoli Salad With Sardines, Pickled Shallot, and Mint »

Ohitashi (Japanese Blanched Greens With Savory Broth)

[Photograph: Vicky Wasik]

This simple Japanese side is made by blanching leafy greens (spinach works well) and marinating them in a mixture of soy sauce, mirin, and dashi. Because the dashi is such a major part of the dish’s flavor we recommend making it from scratch—it only takes a couple of minutes and doesn’t push this recipe over the 5-ingredient limit.

Get the recipe for Ohitashi (Japanese Blanched Greens With Savory Broth) »

Other Meats

Sous Vide Leg of Lamb With Black Olives

[Photograph: J. Kenji López-Alt]

Looking for something a little heartier? This leg of lamb is elegant enough to be a dinner-party centerpiece but still only requires a couple ingredients. We roll the lamb with black olives, parsley, and garlic before cooking it sous-vide to a perfect medium and searing quickly in a hot skillet.

Get the recipe for Sous Vide Leg of Lamb With Black Olives »

Tonkatsu or Chicken Katsu (Japanese Breaded Pork or Chicken Cutlets)

[Photograph: J. Kenji López-Alt]

Katsu—fried pork or chicken cutlet—is a comfort-food favorite across Japan. It’s made with a simple panko breading and always served with thick, sweet katsu sauce. Making your own sauce would definitely break our ingredient limit, but to be honest nothing you make at home will be better than Bull Dog anyways.

Get the recipe for Tonkatsu or Chicken Katsu (Japanese Breaded Pork or Chicken Cutlets) »

Vegetarian

Roasted Carrots With Black Sesame Dressing

[Photograph: Vicky Wasik]

It often takes no more than simple dressing to make roasted vegetables shine. Here that means serving roasted carrots with a deep, earthy black sesame dressing. Along with some bright lemon juice and parsley, the bitter sesame paste wonderfully complements the sweet carrots.

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The Lazy Cook’s Black Beans

[Photograph: Vicky Wasik]

Dried beans are a staple of my diet in the winter since they’re cheap, versatile, and filling. They are also super easy, as evidenced by this four-ingredient recipe. All we use to flavor the beans (besides kosher salt) is garlic, onion, and an orange, the latter of which we simmer whole to add both a citrusy sweetness and a subtle bitterness.

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Roasted Kabocha Squash With Soy Sauce, Butter, and Shichimi Togarashi

[Photograph: Shao Z.]

The combination of soy sauce and butter is used in Japan to flavor all sorts of things, from fried rice to beef to McDonald’s French fries. Here we spike it with a sprinkling of the Japanese seven-spice blend shichimi togarashi and use the mixture to flavor roasted kabocha squash. You can make the sauce on the stovetop, but a microwave is easier.

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Fast and Easy Pasta With Blistered Cherry Tomato Sauce

[Photograph: J. Kenji López-Alt]

Fresh tomatoes aren’t usually part of my winter diet, but cherry tomatoes are pretty good all year so I keep this recipe in rotation even when summer is long gone. We cook the tomatoes until they burst and release their juices. Rich in pectin, those juices emulsify with olive oil to create an incredibly easy sauce. Looking for other easy tomato-based pastas? Check out our bucatini all’amatriciana and penne arrabbiata.

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3-Ingredient Stovetop Macaroni and Cheese

[Photograph: J. Kenji López-Alt]

I promise that after you learn this recipe you’ll never buy a box of macaroni and cheese again—with just three ingredients (equal parts macaroni, evaporated milk, and cheese), this is actually even easier than Kraft. While some similar recipes call for cooking the pasta in milk, we use water to prevent scorching.

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Cacio e Pepe (Spaghetti With Black Pepper and Pecorino Romano)

[Photograph: J. Kenji López-Alt]

Perfect for lunch or a midnight snack, cacio e pepe is made with spaghetti, olive oil, butter, black pepper, and Pecorino Romano cheese. The cheese, olive oil, and a little starchy water from cooking the pasta all emulsify into a creamy sauce in minutes.

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Spaghetti Aglio e Olio

[Photograph: Vicky Wasik]

Pasta doesn’t get much simpler than this—the sauce is made with nothing more than olive oil and sliced garlic (plus a pinch of red pepper flakes if you want to get crazy). As with cacio e pepe, the secret is using the starchy pasta water to make a sauce.

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Pasta al Limone

[Photograph: Vicky Wasik]

At its heart, pasta al limone is basically lemon-spiked fettuccine alfredo—it starts with the same base of butter and Parmesan, with the citrus adding a brightness that we love on a cold day. We cook lemon zest into the sauce and finish with fresh juice—we don’t say how much because it’s really just a matter of taste.

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Dessert

Eggless Chocolate Mousse

[Photograph: Vicky Wasik]

This recipe came into existence partially by accident—we were trying to make chocolate condensed milk, but the starch in the cocoa thickened the mixture into something closer to a pudding. Rather than throw it out and start again, we folded in some whipped cream and wound up with a remarkably intense chocolate mousse.

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Marbled Ganache for Easy Chocolate-Covered Strawberries

[Photograph: Vicky Wasik]

Marbled chocolate strawberries seem like a fancy dessert, but all they require is a simple ganache (or rather, two simple ganaches). The only trick to the recipe is to remember that dark and white chocolate need different amounts of cream to reach the right consistency—we use a 2:3 chocolate:cream ratio for the former and a 3:2 ratio for the latter.

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