#tablespoon capers

[nelsonangelica]

Cauliflower with Capers and Lemon This simple recipe for cauliflower that pairs well with fish is made interesting by the tart lemon, salty capers, and nutty Parmesan cheese.

[lovetakesover]

Dill Tartar Sauce Ditch store-bought tartar sauce for good and try this homemade version with fresh dill, dill pickles, and capers. 1 tablespoon lemon juice, 1 tablespoon capers, 1/2 cup mayonnaise, salt and ground black pepper to taste, 1 tablespoon chopped fresh dill, 1 tablespoon chopped dill pickle

[kjonesgifs]

Recipe for Cauliflower with Capers and Lemon This simple recipe for cauliflower that pairs well with fish is made interesting by the tart lemon, salty capers, and nutty Parmesan cheese.

[celebratinglouis]

Recipe for Cauliflower with Capers and Lemon This simple recipe for cauliflower that pairs well with fish is made interesting by the tart lemon, salty capers, and nutty Parmesan cheese. 1 large head cauliflower cut into bite-sized florets, 1/4 cup grated Parmesan cheese, 2 sprigs fresh thyme leaves stripped and chopped, 1/4 cup extra-virgin olive oil, 1 tablespoon capers, 1 tablespoon anchovy paste, 1 pinch salt and ground black pepper to taste, 1 lemon zested and juiced

[hotquicksilver]

Spicy Remoulade Sauce This remoulade recipe is special because it uses capers, pickle juice, and hot sauce. It becomes creamy, delicious, and lower in fat thanks to the non-fat Greek yogurt. 1/2 teaspoon hot pepper sauce, 1 teaspoon prepared horseradish, 1/4 cup mayonnaise, 1/4 teaspoon cayenne pepper, 1 clove garlic crushed, 1 cup non-fat Greek yogurt, 1 tablespoon capers, 1/4 cup stone-ground mustard, 1 tablespoon pickle juice, 1/4 teaspoon hot paprika

[rocksmyassrecords]

Dill Tartar Sauce Ditch store-bought tartar sauce for good and try this homemade version with fresh dill, dill pickles, and capers.

[lowspoonsgourmet]

super quick puttanesca

this is my go to 'i want to COOK but not stand up for too long' meal. It's pretty much only for people who like strong flavours. You can make it vegan by missing out the anchovies and going for a vegan pasta brand.

This is a recipe for days where you have the energy to chop things in your kitchen for up to ten minutes.

You'll need:

Your favourite dried pasta

Some black or green olives

Some anchovies (if you eat fish)

Some capers

One small onion, a small clove of garlic, dried or fresh chilli to taste, dried herbs to taste.

Olive oil

Passata OR tomato puree and water

OK, first chop up your onion, garlic, and chilli. Cook them in the olive oil for a bit. Add either some passata or some tomato puree and some water. Bung your olives, capers and anchovies and in (I use about a tablespoon of each) and then stick the pasta on to cook for a bit. Add some dried herbs if you want. Sit down and have a rest. In about ten-twenty mins the sauce and pasta should both be done. Drain pasta, put in bowl, stick sauce on top.

You can probably cook the sauce and freeze it on decent spoons days, ready to defrost and heat up for bad days.

This is really filling and high in vitamin C

[thoughtportal]

Rigatoni with Roman Broccoli Sauce 1 pound broccoli, stems and florets separated

Kosher salt and ground black pepper

1 1/2 cups packed baby spinach

2 medium garlic cloves, chopped

4 tablespoons (½ stick) salted butter, cut into 4 pieces

1 tablespoon drained capers

1/2 teaspoon red pepper flakes

2 tablespoons finely grated lemon zest, divided

12 ounces rigatoni pasta

1 ounce pecorino Romano or Parmesan cheese, finely grated (½ cup), plus more to serve 1

pound broccoli, stems and florets separated Kosher salt and ground black pepper

1½

cups packed baby spinach 2

medium garlic cloves, chopped 4

tablespoons (½ stick) salted butter, cut into 4 pieces 1

tablespoon drained capers ½

teaspoon red pepper flakes 2

tablespoons finely grated lemon zest, divided 12

ounces rigatoni pasta 1

ounce pecorino Romano or Parmesan cheese, finely grated (½ cup), plus more to serve 01

In a large pot, bring 4 quarts water and 2 tablespoons salt to a boil. Peel the broccoli stems, reserving any leaves, and cut crosswise into ½-inch rounds. Add the stems and leaves to the boiling water and cook until fully tender, about 10 minutes. Stir in the spinach and cook until wilted, about 20 seconds. Using a slotted spoon, transfer the vegetables to a blender; reserve ½ cup of the cooking water. Keep the water at a boil. 02

Cut the broccoli florets into 1- to 1½-inch pieces. Add the florets to the boiling water and cook until crisp-tender, about 3 minutes. Using the slotted spoon, transfer to a colander and rinse under cold water until cooled. Again keep the water at a boil. 03

To the blender, add the garlic, butter, capers, pepper flakes, ¾ teaspoon salt, 1 tablespoon of the lemon zest and the reserved broccoli cooking water. Puree until smooth and bright green, about 30 seconds. Taste and season with salt and pepper. 04

Stir the rigatoni into the boiling water and cook until al dente. Reserve ½ cup of the cooking water, then drain. Return pasta to the pot and add the broccoli florets, the broccoli puree, ¼ cup of the reserved cooking water, the remaining 1 tablespoon lemon zest and the cheese. Cook over medium, stirring constantly, until the sauce thickens slightly and the pasta is well coated, 1 to 2 minutes. Remove from the heat. Taste and season with salt and pepper.

[marhor9879]

Easy Pinwheel Sandwiches Recipe

Ingredients:

1 cup cream cheese

1 teaspoon garlic powder

1 teaspoon fresh dill chopped

Salt and pepper

4 wheat tortillas

½ cup roasted peppers sliced

¼ cup dried tomatoes chopped

2 tablespoons capers

Basil leaves

Instructions:

Mix the cream cheese, garlic powder, dill, salt and pepper.1 cup cream cheese, 1 teaspoon garlic powder, 1 teaspoon fresh dill, Salt and pepper

Make the sandwiches by spreading the tortillas with the cream cheese mixture, roasted peppers, dried tomatoes, capers, and basil. Roll them up and wrap them in paper wrap.4 wheat tortillas, ½ cup roasted peppers, ¼ cup dried tomatoes, 2 tablespoons capers, Basil leaves

Let them cool for at least 20 minutes in the fridge.

Slice and serve.

[ourrecipebook]

Caramelized Cauliflower Pasta with Caper Butter

Serving: 2-3

Ingredients

200 g of pasta*, I used strozzapreti (gluten-free if needed)

½ large cauliflower, divided into florets

4 baby zucchini (optional), sliced

2 garlic cloves, very finely diced

2-3 tbsp extra virgin olive oil + more to grill vegetables

3 tbsp capers, chopped finely + a few whole to decorate

3 tbsp lemon juice + zest

smoked salt, to taste

black pepper, to taste

mild-heat chilli flakes (I used Turkish pul biber)

2 tsbp of toasted breadcrumbs from crusty white bread**, seasoned with salt

a handful of fresh mint leaves

1 tbsp pine nuts, toasted on a dry pan

Directions

Heat up a griddle pan on the stove (you can also use a BBQ for this or an oven at 400° F / 200° C). Cut cauliflower florets into halves. Brush them with a bit of olive oil and season with smoked salt. Arrange cauliflower pieces cut side down on a hot pan and do not turn over until they caramelize nicely. Then pop them to the other side for a few minutes. They will end up with a bit of a crunch but won’t be raw. Do the same with your zucchini slices (if using). Set aside.

Cook pasta al dente and drain.

In a small bowl, combine chopped capers with 2 tbsp of lemon juice and 1 tbsp of olive oil. Season with salt and pepper and mix well.

Warm up the remaining tablespoon (or two if you don’t mind a bit more oil) of olive oil on a medium size pan. Once warm, add finely diced garlic and let it cook for 1-2 minutes. Make sure you stir it all the time as garlic burns easily, especially when chopped that finely. Turn off the heat and add caper ‘butter’ mixture to the sautéed garlic. Stir well.

Add drained pasta to the pan and mix it around well to coat it in the caper ‘butter’. Add grilled vegetables and mix well.

Serve with a sprinkling of toasted pine nuts, lemon zest, chili flakes, breadcrumbs and fresh mint.

Notes

As this dish isn’t one of those with a large amount of sauce, it is best to use the type of pasta which has fairly large and smooth surface area like: strozzapreti, farfelle, penne, rigatoni or pappardelle.

I made my breadcrumbs by slicing 2 day old crusty bread into very thin slices and then toasting them on a hot griddle pan brushed with a bit of olive oil. I toasted them on both sides until nicely browned, cooled them and then crushed them in a pestle and mortar.

(Source)

[letsmakebreakfast]

My 1st post will be my favorite recipe!

LEMON CHICKEN PICCATA

Ingredients:

4 boneless, skinless chicken breasts

Salt and pepper to taste

1/2 cup all-purpose flour

2 tablespoons olive oil

4 tablespoons unsalted butter

1/2 cup chicken broth

1/4 cup fresh lemon juice

1/4 cup capers, drained

1/4 cup chopped fresh parsley

Instructions:

Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness. Season both sides with salt and pepper.

Dredge the chicken breasts in flour, shaking off any excess.

In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat.

Add the chicken breasts to the skillet and cook for about 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the chicken broth, lemon juice, and capers. Bring to a simmer, scraping up any browned bits from the bottom of the pan.

Stir in the remaining 2 tablespoons of butter until melted and the sauce has thickened slightly.

Return the chicken to the skillet and spoon the sauce over the top. Cook for another 2-3 minutes to heat the chicken through.

Sprinkle with chopped parsley before serving.

Serve the lemon chicken piccata hot, over pasta and additional lemon slices if desired.

Simple recipe one of my favorites, enjoy your Lemon Chicken Piccata!

[thelunastusco]

Okay folks,

So if you don't know there's been a cucumber recipe going around, and we tried a version of it today. It was, hands down, amazing. We've been having to eat a low-fat diet recently because of health issues, so we modified the recipe a bit to bring it to about 10g of fat for the entire thing.

One whole English (yes it matters) cucumber, sliced thin. 4 tablespoons of smoked salmon cream cheese. 2 tablespoons of non-fat yogurt. 1 tablespoon of honey. Capers to taste. MSG to taste, we used about 1/8 teaspoon. Pepper to taste. A buttload of Everything Bagel seasoning. Salt to taste, if the seasoning doesn't have salt in it. Stir it together.

*chef kiss* It's so good on it's own, but seriously, putting it on a sandwich or bagel is delightful.

If you dislike cucumber for being kinda bitter-- which is why we didn't eat it growing up-- this really does solve that problem. The MSG and bagel seasoning is a little expensive outright, but you get a LOT of uses out of it. It's salty, savory, and creamy, and has a nice cronch. Plus if you have textural issues with meat/fish, this takes care of that!

We love finding new and tasty ways to add more veggies to our life, and this was 10/10 a great addition.

[adickaboutspoons]

Happy Olu-Wednesday my v. dears! Who's ready to celebrate our favorite bartender with a little OFMD-themed adult beverages (options for mocktails provided. I know some of you have a whole day ahead of you still)? Episode 1: Impossible Birds Lime Ricky 1 ½ ounces (3 tablespoons) fresh lime juice

For a cocktail: 3 ounces gin or bourbon For a mocktail: ¼ teaspoon caper juice or pickle juice, ½ ounce simple syrup, or omit entirely

4 ounces (½ cup) soda water Ice, for serving Garnish: lime wedges

Combine lime juice, cocktail or mocktail ingredients, and bitters in an ice-filled highball glass and stir. Top with soda water and garnish with lime wedges.

Ricky was really overselling it in my opinion, but I'm an inveterate girly drink drinker, and the alcoholic version isn't even sweetened at all. It's refreshing, sure, but not something I would go out of my way for. So if you're a pantywaist like me, do yourself a favor and get some sweetened lime juice or throw some simple syrup at this bitch. I like the gin version better than the bourbon version, but it's a close call; I just think the lime goes better with the mother's ruin, but maybe drinking Christmas trees isn't your thing (I am referring to gin, in case anyone is wondering what the hell I'm talking about). I will say the bourbon version is more complex (but that I would also go easy on the simple syrup if you're adding it to that one) Episode 2: Red Flags Dark and Stormy 2 ounces rum (Iced tea for a mocktail) 1/2 ounce lime juice, freshly squeezed Ginger beer, to top (about 5 ounces) (can't find ginger beer? ginger ale is fine, darling)

Ice, for serving Garnish: lime wheel Stir rum and lime juice in a tall glass filled with ice. Top with the ginger beer. Garnish with a lime wheel. Easy peasy lime-y squeezy.

The recipe doesn't call for spiced rum, but the Kraken is my favorite, quite aside from thematic relevance, so that's what I used, and my v. dears, it is BEAUTIFUL.

Episode 3: The Innkeeper

I was tempted to go with the Corpse Reviver, but I have to admit I don't actually care for absinthe that much. So instead, champers is the drink of the hour, but why just have champagne when you can have a champagne cocktail? So I will share with all you, my v. dears, my v. favorite champagne cocktail; a little beauty we made up for our Addams Family themed Halloween party:

The Morticia 1/2 oz Créme de pêche 1/2 oz Passionfruit juice 1/2 oz Rose water 1 oz Pomegranate juice Champers of your choice (I prefer an Asti, but live your best life if you're more of a Brut girlie. For mocktails, add some Tonic Water instead for the bubbles)

Really just add all ingredients to a champagne flute. I am not a fancy bitch.

[deliciously-vegan]

Italian-inspired Empanadas

[[MORE]]

Filling

1 tbsp olive oil

1 block (400 g) extra-firm tofu, crumbled 4 vegan Italian sausages, chopped 1 tsp Italian seasoning

½ cup oil-packed sun-dried tomatoes, drained and chopped finely 2 tbsp capers, drained 1 tbsp basil paste 1 tsp sea salt ¼ tsp black pepper

Coat the bottom of a saucepan with 1 tbsp olive oil. Turn to medium-low heat. Add crumbled tofu and chopped sausages. Sprinkle in the Italian seasoning. Cook for about 5 minutes, stirring frequently. 

Stir in the sundried tomatoes, capers, basil paste, salt, and black pepper. Cook for several more minutes, stirring frequently. 

Remove from heat and allow to cool before filling empanadas.

Dough

3 cups all-purpose flour 1 cup cornmeal 2 tbsp cane sugar 1 tsp sea salt

1 cup cold vegan butter

1 cup cold water

In a large glass mixing bowl stir together the flour, cornmeal, sugar and salt.

Cut in the cold vegan butter. Using hands work in the butter until it is well-combined.

Pour in the cold water. Stir well. Knead for several minutes. 

Form a large ball. Wrap ball in plastic and chill for at least an hour.

Assembly

Preheat oven to 425 degrees F. Line two large cookie sheets with parchment paper. 

Remove dough from fridge and give it another knead. Roll dough out onto a floured surface. Cut dough into circles, about 4 inches across. Place circles on prepared baking sheet. 

Scoop one generous tablespoon of filling on top of each circle. Lightly wet the edges of each circle with a touch of water. Fold dough over top of filling and squeeze the edges together. Using the back of a fork, press edges down to seal fully. (Or use an empanada press.)

Poke a few holes on top of each empanada. Brush each empanada with a bit of non-dairy milk. Bake in preheated oven for 15 minutes.

Allow empanadas to cool for a few minutes before serving.

Yields; about 2 dozen empanadas.

Mexican-inspired Filling Option

1 tbsp olive oil

1 block (500 g) firm or extra-firm tofu, crumbled 4 vegan chorizo (Mexican sausages), chopped

1 tsp cumin 1 tsp oregano 1 tsp achiote 

1 cup corn kernels 1 tbsp cilantro paste 1 tbsp panca chili paste 1 tsp sea salt ¼ tsp black pepper

1 cup vegan cheddar cheese shreds

Coat the bottom of a saucepan with 1 tbsp olive oil. Turn to medium-low heat. Add crumbled tofu and chopped sausages. Sprinkle in the cumin, oregano and achiote. Cook for about 5 minutes, stirring frequently. 

Stir in the corn kernels, cilantro paste, salt, and black pepper. Cook for several more minutes, stirring frequently. 

Remove from heat and allow to cool for about 15 minutes. Stir in the vegan cheese shreds.

[askwhatsforlunch]

Caponata Calda (Vegan)

This Caponata Calda, a hot stew version of the Sicilian salad, was met with happy sighs and grunts of contentment as I served it for dinner last night, for it is hearty, fragrant, tasty and warming all at once! Happy Thursday!

Ingredients (serves 3 to 4):

4 tablespoons olive oil

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon ground chilli or Cayenne Pepper

2 aubergines, rinsed

half a large onion

1 large garlic clove, minced

1 heaped tablespoon capers, drained

1/4 cup black olives, pitted

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

2 tablespoons Modena Balsamic Vinegar

4 Whole Peeled Tomatoes + 1/2 cup or their juice

1 1/2 tablespoon caster sugar

a small bunch Garden Parsley

In a large, deep, nonstick skillet, heat olive oil over medium-high heat.

Add dried basil, oregano and thyme, along with ground chilli, and fry, 1 minute.

Dice aubergines and add aubergine dices to the skillet,. Cook until golden, about 4 to 5 minutes, stirring often.

Peel and finely chop onion, and stir into the skillet. Cook, a couple of minutes more. Stir in minced garlic.

Finely chop capers, and stir into the skillet, along with black olives. Cook, another couple of minutes.

Season with fleur de sel and black pepper. Deglaze with Modena Balsamic Vinegar, cook, 1 minute.

Finally, roughly chop Whole Peeled Tomatoes and add them, along with their juice, to the skillet. Bring to the boil.

Once boiling, reduce heat to medium, stir in caster sugar, and cover with a lid. Simmer, 10 minutes or so.

Finely chop Garden Parsley.

Just before serving, stir chopped Parsley into the skillet.

Serve Caponata Calda, as its name suggests, hot!

[blushcoloreddreams]

All around salad

serves two people

Salad ingredients

4 iceberg lettuce leaves

4 red lettuce leaves

½ bunch of arugula leaves

1 cup (tea) of leaves basil

1 cup (tea) of watercress leaves

Grated cheese to taste (like parmesan, pecorino or grana padano)

Sauce ingredients

1 cup fresh parsley leaves

¾ cup (tea) extra virgin olive oil

2 units of pickled cucumber(pickle type)

1 tablespoon of capers

Juice of ½ lemon

1 clove of garlic

¼ onion (medium)

Salt and ground black pepper

Making the salad

With your hands, tear the leaves lettuce and arugula previously clean and mix them with the rest of the leaves. Reserve.

Making the sauce

Blend all ingredients in a processor or blender, forming a homogeneous green sauce.

Season with salt and pepper to your taste

Assembling the salad

Water the leaves with the green sauce ( with the amount of sauce that you prefer).

Add the grated cheese, mix and is ready to serve.

The green sauce is the great asset of this salad and it can be served with any protein: from fish and seafood to raw ham, beef, pork and chicken; in addition to be an excellent accompaniment to quiches and savory pies You can also add elements you like: tomatoes, olives, hearts of palm, avocado, mango; there are infinite possibilities. This salad is the base for all salad combinations.