#which is served over fettuccine noodles. heat

[alligatorindian]

Cuisine - Shrimp and Asparagus Fettuccine

[rabbitcruiser]

National Noodle Day 

Spaghetti, ramen, ziti, egg noodles…most of the best foods are noodles. Try a new kind today, or go out and treat yourself to one of the world’s favorite dishes.

The steam rising from a bowl of noodle soup floats along and dissipates almost like a thing of magic, with rich aromas and the promise of a deliciously warmed belly. In cultures all over the world, noodles have served as a foundation of comfort food, and National Noodle Day celebrates this long history and the place they play in everyone’s life today.

History of National Noodle Day

It is estimated that the origin of noodles dates back as far as two thousand years, or possibly even further. The first mention of noodles in historical records is in a book from the Eastern Han period that dates from between 25 and 220 BC. This unleavened dough has been prepared in many ways, throughout many cultures, using many different ingredients. But one thing remains the same–noodles are almost always delicious!

Noodles–inexpensive, simple, and rather filling–has been a mainstay of the working class for many years. The instant cup of noodles heated quickly in the microwave during a short lunch period. The mainstay of the poor and college-bound, pre-packaged Ramen noodles are often the foundation of a person’s first culinary ventures, as they try to turn the only meal they can afford into something akin to food.

But noodles aren’t only cheap and filling! Now, consider the rich and flavorful bowl of mom’s chicken noodle soup, full of the rich flavors of chicken and carrots, and floating among them are the obligatory egg noodles, which somehow are just the thing to tie this delicious bowl of nutrition together.

For anyone who was born into Italian family, chances are they’ve experienced every kind of noodle the mind can imagine and a few to boot! Rigatoni noodles, spaghetti noodles served with a rich red sauce exploding with flavor, Asian Rice Noodles, or even Fettuccine noodles coated in a thick heavy Alfredo sauce interspersed with bits of chicken.

Noodles have been with mankind in nearly every culture out of history, and National Noodle Day reminds us that this basic and staple food is still the best way to fill a hungry belly at the end of the day.

How to Celebrate National Noodle Day

National Noodle Day can be loads of fun! Making noodles, eating noodles, and enjoying noodles with friends. Try these ideas for spending National Noodle Day:

Go Out for Noodles

Whether at a fast food joint or a sit-down restaurant, noodles are fairly easy to come by in a variety of restaurants.

Noodles and Company, in the United States, is a fast-casual dining place that focuses each of its dishes all around the noodle. Their noodles are all made by hand, and their menu ranges from standards like Macaroni & Cheese and Spaghetti & Meatballs to more unique offerings such as Alfredo MontAmore with Parmesan Crusted Chicken or Grilled Orange Chicken Lo Mein. They also offer gluten-free and vegetarian options for those with certain dietary needs.

It’s a noodle lover’s dream come true!

Get Clever with Ramen Noodles

Those little rectangular packets of dried noodles with a smaller pack of flavorings inside can be used for more than just making some soup! As it turns out, they’re extremely useful to have around the kitchen for a variety of needs. Try out these ways to use those ramen noodles:

Make “Breadcrumbs”. The hard noodles can be crushed up into tiny granules (with a bit of the seasoning packet included). These work well as a substitute for recipes that call for breadcrumbs, such as schnitzel or meatballs.

Use as a Dessert Topping. This might be surprising but those crispy noodles, when cooked with cinnamon and sugar and then fried, offer a delightful chopped topping that can replace nuts on ice cream sundaes or other desserts.

Make Burger Buns. The great thing about ramen noodles is that, once cooked, they can be formed into almost any shape desired. Some people like to add a bit of egg, salt and herbs, then shape them into buns and fry them. These can be used for hamburgers or veggie burgers.

Add Zest to Salads. Take that boring salad to the next level by adding the crunch of pizzaz of ramen noodles. Simply crush the dry noodles and toss them into a coleslaw and top with an Asian dressing. Delicious!

Try a New Kind of Noodle

In a world of thousands of varieties of noodles, the best way to celebrate National Noodle Day is by reaching beyond your comfort level and trying something new. If your culinary experience with noodles is limited to Instant Cup a Soup and Spaghetti, it’s time to try something new.

Explore the rice or buckwheat noodles from your local Asian store, or discover exactly what a Manicotti noodle is and what it is used for! You’ll find yourself marveling at the sheer variety of noodles and noodle dishes there are, enough to have a different dish every day for years!

Share Noodles with Others

Celebrating National Noodle Day with the community can be loads of fun. Take a noodle dish to the office to share with coworkers. Or invite a few friends or family members over to enjoy a meal with many courses–all of which include noodles!

Source

[nosanime]

Christmas Sukiyaki (Makes 4 Servings)

We bring you this recipe from our panel, “Anime Foodies: Laid Back Camp”.

When all the characters come together on Christmas for a campout in Episode 11, they enjoy a special classic sukiyaki hotpot with world-class beef which is then adapted into a Western-themed tomato sukiyaki and finally, everything is soaked up with pasta to complete the meal.  This is, by far, Laid-Back Camp’s most complex but rewarding recipe that will generously serve a whole group.  For ease, the recipe is divided into three sections.

Ingredients (Phase 1):

 1 TBSP – Beef Fat

¼ Cup – Sugar

1 Cup – Soy Sauce

½ Cup – Sake

½ Cup – Mirin

½ Cup – Kombu Dashi

1 lbs. – Prime Sliced Beef

½ Block – Broiled/Yaki Tofu

8-10 – Shiitake (White Button Mushroom/Baby Portabella)

½ Package – Enoki Mushroom

10 – Green Onion Base (Negi)

7 oz. Package – White Konjac Noodles

1 Handful – Chrysanthemum Green (Spinach)

1 Per Person (If Desired) – Egg

 Directions (Phase 1):

 1.   Either purchase beef fat from the store or render your own at home.  If bringing with you to the campsite, place in a small resealable container and bring in the cooler.

2.   Purchase the beef pre-sliced or, if necessary, freeze your meat for 3-4 hours until nearly solid and slice thinly with a sharp kitchen knife.  Slices should be around 2 mm thick if possible.  For ease, slice meat at home and bring in the cooler to the campsite.

3.   Purchase the broiled tofu pre-made or, if necessary, prepare at home by pressing the tofu for a while to remove some excess water, heating some oil in a pan over medium heat, and blistering the tofu on all sides until golden brown and crispy.  This can be bagged and brought to the campsite.

4.   When cooking the sukiyaki itself, melt the beef fat over medium heat and sear the sliced beef in batches for a few moments on each side.  Once each batch is complete, remove the meat to a bowl and continue till all the meat is browned and removed from the pan.

5.   Add the soy sauce, sugar, sake, mirin, and kombu dashi and begin heating the mixture.

6.   Remove the konjac noodles from their packaging and rinse to remove the smell.

7.   Remove any hard or dirty stems from mushrooms and chop the green onion bases and tofu into bite-sized pieces.

8.   Add the konjac noodles, tofu, green onion bases, shiitake, enoki, and browned beef into their own sections of the pan.

9.   Remove handful of chrysanthemum greens from the thicker stalks and place on top of the other ingredients.

10.   Bring the pot to a boil, cover, reduce the heat, and simmer for 10 minutes.

11.   Serve in bowls to eat or, if desired, crack an egg into bowls, beat with chopsticks or a fork, and remove pieces one at a time from the pot and dip in egg prior to eating.

Ingredients (Phase 2):

 All – Leftover Sukiyaki Broth from Phase 1

1 lbs. – Prime Sliced Beef

1 Medium – White Onion

3 Cloves - Garlic

2 Large – Tomatoes

Half Handful - Basil

 Directions (Phase 2):

 1.   Slice onions and mince the garlic.

2.   Sauté these in olive oil over medium heat in your skillet for 4-5 minutes or until the onions are soft but not translucent.

3.   Core the tomatoes from the top and slice into 8 pieces.

4.   Place the onion-garlic-olive oil mixture, the tomatoes, and the sliced beef into separate sections of the pot down in the leftover sukiyaki broth from the previous phase.  The place the beef slices in individually to help prevent them clumping together.

5.   Bring to a boil, cover, reduce the heat, and simmer for 10 minutes.

6.   Serve in bowls to eat or, if desired, crack an egg into bowls, beat with chopsticks or a fork, and remove pieces one at a time from the pot and dip in egg prior to eating.

Ingredients (Phase 3):

 All – Leftover Sukiyaki Broth from Phase 1 and Phase 2

½ lbs. – Fettuccine Pasta

¼ Cup – Parmesan Cheese

2 Cups – Kombu Dashi

 Directions (Phase 3):

 1.   Add the kombu dashi to the leftover sukiyaki broth and bring to a boil.  If using this leftover broth for the following recipe, set aside 1 cup of this mixture in a resealable container and place in the cooler.

2.   Once the mixture comes to a boil, add the pasta and stir while pasta becomes initially soft to ensure that the pasta is fully submerged in liquid.  If there is not enough liquid, add additional kombu dashi until the pasta is covered.

3.   Boil according to package directions while stirring occasionally to keep the pasta from sticking together.  Stir more frequently once the liquid level begins to get low.

4.   Once the liquid is nearly gone, remove a noodle and taste for doneness.  If the noodle is not fully cooked through, add more kombu dashi and boil again to soften to the appropriate level of doneness you desire.

5.   Once pasta is fully cooked, add the parmesan cheese, stir until melted, and serve.

[rabbitcruiser]

National Noodle Day 

Spaghetti, ramen, ziti, egg noodles…most of the best foods are noodles. Try a new kind today, or go out and treat yourself to one of the world’s favorite dishes.

The steam rising from a bowl of noodle soup floats along and dissipates almost like a thing of magic, with rich aromas and the promise of a deliciously warmed belly. In cultures all over the world, noodles have served as a foundation of comfort food, and National Noodle Day celebrates this long history and the place they play in everyone’s life today.

History of National Noodle Day

It is estimated that the origin of noodles dates back as far as two thousand years, or possibly even further. The first mention of noodles in historical records is in a book from the Eastern Han period that dates from between 25 and 220 BC. This unleavened dough has been prepared in many ways, throughout many cultures, using many different ingredients. But one thing remains the same–noodles are almost always delicious!

Noodles–inexpensive, simple, and rather filling–has been a mainstay of the working class for many years. The instant cup of noodles heated quickly in the microwave during a short lunch period. The mainstay of the poor and college-bound, pre-packaged Ramen noodles are often the foundation of a person’s first culinary ventures, as they try to turn the only meal they can afford into something akin to food.

But noodles aren’t only cheap and filling! Now, consider the rich and flavorful bowl of mom’s chicken noodle soup, full of the rich flavors of chicken and carrots, and floating among them are the obligatory egg noodles, which somehow are just the thing to tie this delicious bowl of nutrition together.

For anyone who was born into Italian family, chances are they’ve experienced every kind of noodle the mind can imagine and a few to boot! Rigatoni noodles, spaghetti noodles served with a rich red sauce exploding with flavor, Asian Rice Noodles, or even Fettuccine noodles coated in a thick heavy Alfredo sauce interspersed with bits of chicken.

Noodles have been with mankind in nearly every culture out of history, and National Noodle Day reminds us that this basic and staple food is still the best way to fill a hungry belly at the end of the day.

How to Celebrate National Noodle Day

National Noodle Day can be loads of fun! Making noodles, eating noodles, and enjoying noodles with friends. Try these ideas for spending National Noodle Day:

Go Out for Noodles

Whether at a fast food joint or a sit-down restaurant, noodles are fairly easy to come by in a variety of restaurants.

Noodles and Company, in the United States, is a fast-casual dining place that focuses each of its dishes all around the noodle. Their noodles are all made by hand, and their menu ranges from standards like Macaroni & Cheese and Spaghetti & Meatballs to more unique offerings such as Alfredo MontAmore with Parmesan Crusted Chicken or Grilled Orange Chicken Lo Mein. They also offer gluten-free and vegetarian options for those with certain dietary needs.

It’s a noodle lover’s dream come true!

Get Clever with Ramen Noodles

Those little rectangular packets of dried noodles with a smaller pack of flavorings inside can be used for more than just making some soup! As it turns out, they’re extremely useful to have around the kitchen for a variety of needs. Try out these ways to use those ramen noodles:

Make “Breadcrumbs”. The hard noodles can be crushed up into tiny granules (with a bit of the seasoning packet included). These work well as a substitute for recipes that call for breadcrumbs, such as schnitzel or meatballs.

Use as a Dessert Topping. This might be surprising but those crispy noodles, when cooked with cinnamon and sugar and then fried, offer a delightful chopped topping that can replace nuts on ice cream sundaes or other desserts.

Make Burger Buns. The great thing about ramen noodles is that, once cooked, they can be formed into almost any shape desired. Some people like to add a bit of egg, salt and herbs, then shape them into buns and fry them. These can be used for hamburgers or veggie burgers.

Add Zest to Salads. Take that boring salad to the next level by adding the crunch of pizzaz of ramen noodles. Simply crush the dry noodles and toss them into a coleslaw and top with an Asian dressing. Delicious!

Try a New Kind of Noodle

In a world of thousands of varieties of noodles, the best way to celebrate National Noodle Day is by reaching beyond your comfort level and trying something new. If your culinary experience with noodles is limited to Instant Cup a Soup and Spaghetti, it’s time to try something new.

Explore the rice or buckwheat noodles from your local Asian store, or discover exactly what a Manicotti noodle is and what it is used for! You’ll find yourself marveling at the sheer variety of noodles and noodle dishes there are, enough to have a different dish every day for years!

Share Noodles with Others

Celebrating National Noodle Day with the community can be loads of fun. Take a noodle dish to the office to share with coworkers. Or invite a few friends or family members over to enjoy a meal with many courses–all of which include noodles!

Source

[jeremystrele]

Julia Busuttil Nishimura’s Pappardelle With Mushrooms + Crème Fraîche

Julia Busuttil Nishimura’s Pappardelle With Mushrooms + Crème Fraîche

Food

Julia Busuttil Nishimura

Photo – Julia Busuttil Nishimura.

Photo – Nori Nishimura.

This pasta dish is one of my favourite things to make when the weather turns a little colder. It is pure comfort food, and I don’t know about you, but we’re eating comforting food every single day at the moment! Good food and nice wine is really pulling us through during this rather strange time, and pasta feels like a nice big warm hug in a time when well, we can’t really hug. Mushrooms also happen to be at their best right now as we head into mid Autumn, so it’s a perfect time to take advantage of all of the different varieties available. 

I like to use an assortment of mushrooms – here I’ve gone for mostly Swiss browns as they are a little more economical, and then some shiitakes as they have a really punchy flavour, as well as some lovely pink oyster, meaty shimeji and my favourite, chestnut mushrooms. It will still be delicious with just Swiss browns or whatever is available to you, so don’t fret too much about finding lots of different types. 

Mushrooms don’t need to be washed, instead remove any dirt from them with a brush or wipe them clean with some paper towel. Be sure you don’t add any salt to the mushrooms in the beginning either as it tends to draw out the moisture which is what you want to avoid – save the seasoning to the very end.

If you have them, dried porcini mushrooms add such a great depth of flavour and richness to the sauce, and are definitely worth using. Any pasta shape you have will be more than fine here, but I do like a long noodle. I’ve used pappardelle but something like bucatini, spaghetti or even fettuccine would be great. I have a rosemary bush in my front yard and grow thyme out the back and the neighbours have a burgeoning bay tree that pushes out onto the street, so I decided to add these in at the beginning to give more flavour to the pasta, but if you only have one, or none at all, it will still be lovely.

Photo – Eve Wilson.

Photo – Julia Busuttil Nishimura.

JULIA’S mushroom pappardelle with mushrooms and crème fraîche (serves 4)

Ingredients

10g dried porcini mushrooms 400g pappardelle or any long pasta like bucatini or spaghetti 4 tbsp extra virgin olive oil, plus extra to drizzle 1 sprig of rosemary 1 fresh bay leaf 3 sprigs of thyme 400g of assorted mushrooms, roughly torn or cut 4 cloves of garlic, finely chopped 200g crème fraîche Large handful of flat leaf parsley, roughly chopped Zest and juice of a lemon Grated parmesan cheese, to serve Sea salt and freshly cracked black pepper

Method

Place the dried porcini mushrooms in a small bowl and cover with 100ml of boiling water. Set aside for 10 minutes so they can rehydrate. 

Cook the pasta in a large pot of generously salted water.

While the pasta is cooking, heat a large pan over a medium-high heat and pour in the olive oil. Add the herbs and mushrooms and stir to coat. Cook them for around 3 minutes or until they are nicely coloured and beginning to soften. Try and avoid stirring them too much, you want to get a little colour on them. I like to put in harder mushrooms, like Swiss browns and shiitake first, and then a minute later I add softer ones like oyster, shimeji and chestnut in. Stir in the garlic and cook for a minute further until softened, taking care it doesn’t burn. If the pan is looking a little dry, you can add some more olive oil – mushrooms soak up the oil rather quickly so you may need some more. 

Take the porcini from the water, which should now be dark and wonderfully flavoured, and roughly chop the porcini. Add these to the mushrooms, along with the porcini soaking liquid and crème fraîche. Simmer for a few minutes until slightly reduced. 

When the pasta is just under al dente, reserve about 1 cup of the pasta water and then drain. Add the pasta to the sauce, along with a little of the pasta water. Continue to cook in the sauce until the pasta is al dente. If the sauce begins to dry out, add some more of the pasta water. Remove the hard herbs, the rosemary, bay and thyme, they’ve done their job now, and then stir in the parsley, lemon juice and zest. Season with sea salt and pepper and serve with plenty of grated parmesan and an extra drizzle of olive oil. 

What else I’m cooking with…

Grapes, of course just eaten as they are, but also put into a tray with chicken, olives and herbs and roasted until blistered and sweet.

What I’m eating…

I gave up on my sourdough starter a few days ago and so it’s back to my Baker Bleu bread habit, which I get delivered with my meat and nice things from Meatsmith

You can follow along with Julia on Instagram and find more fab recipes via her website! 

Click to download printable recipe!

[adtwixt]

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Working time setting function, you can go out and set the timer, by different shoes, to adjust the drying time, to avoid unnecessary power consumption when you are not using it, you can fold it up and put it easy.   World Dryer L-974 SLIMdri Surface Mounted ADA Compliant Automatic Hand Dryer with Aluminum White Cover, 120/208/240V World Dryer L-974 SLIMdri Surface Mounted ADA Compliant Automatic Hand Dryer with Aluminum White Cover, 120/208/240V - Protrudes less than 4 inches from wall, achieving ada compliance with no recess mounting required. Rated for 110-120 v, 208 v, and 220-240 v and 60 hz for global voltage compatibility. Cast aluminum cover with white epoxy finish for corrosion resistance has tamper resistant screws holding it to wall mounting base to help reduce vandalism damage (security hex key included). 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Adtwixt - News source https://adtwixt.com/blogs/news/best-23-dryers-2019

[ezvietnamesecuisine]

Stir-fried Noodles with Sliced Pork (Mì Xào Thịt Heo Lát)

New Post has been published on https://ezvietnamesecuisine.com/vietnamese-food-culture/best-vietnamese-food/stir-fried-noodles-with-sliced-pork-mi-xao-thit-heo-lat/

Stir-fried Noodles with Sliced Pork (Mì Xào Thịt Heo Lát)

Stir-fried Noodles with Sliced Pork (Mì Xào Thịt Heo Lát) is again, one of my experiments and it is considered one of Best Vietnamese Food. Setting up this blog has resulted in me having to experiment with new recipes so that I can keep up with my postings.

Before you go make this Best Vietnamese Food, let me tell you first that it is more a dish/ recipe of convenience and simplicity than sheer cooking-from-scratch. So, the stewed pork slices come from the can and the noodles are from Feel free to use any type of instant noodles but I think it will work well with the noodles which are slightly flat, not unlike fettuccine or linguine. As for the result, it’s simply delicious.

Using a non-stick frying pan if available, fry the eggs in a couple of batches to form thin layers of fried egg. Cut the fried eggs to strips. Next, boil sufficient water in a pot. Cook the noodles till al-dente and then, run it over cold water. Place them in a bowl. Drizzle the sesame oil over the noodles and stir well. Place aside.

Heat oil and sauté garlic with carrots. Add fish sauce and about 50 ml of water. Open the tin of stewed pork slices and pork half of the stew into the carrots. Let the gravy simmer; add the rest of the water plus seasoning. Add the cooked noodles and bean sprouts and reduce to medium heat, stirring well to ensure noodles are coated with gravy. Cook for not more than 2 minutes. It is nearly complete the progress of making this Best Vietnamese Food.

Meanwhile, with the frying pan, heat up the pork slices with the remaining gravy from the tin till it begins to boil. Remove from heat. Pour gravy onto the noodles and mix well. Serve noodles onto individual plates and garnish with egg strips and pork slices. Hope you like this Best Vietnamese Food and have a good day.

From Vietnamese Food Team.

[northsyria04-blog]

Chipotle Sweet Potato Noodles with Black Beans

These Chipotle Sweet Potato Noodles have a comforting Southwest flavor, featuring smoky chipotle peppers and protein-rich black beans. I love how quickly this skillet meal comes together for a healthy and comforting meal.

How to Make Sweet Potato Noodles

Sweet potato noodles are quick & easy to make with the help of a spiralizer, but if you don’t have one you can use a simple veggie peeler instead! (The process will just take a little longer.)

I find it easiest to use a spiralizer that suctions to your countertop (like the Inspiralizer) because sweet potatoes can have a tough texture to work with, similar to winter squash. In fact, if you’d rather use butternut squash for the “noodles” in this recipe, you can do that, too!

This recipe comes from the Half Baked Harvest Cookbook, which is filled with beautiful recipes and photography. I’ve been a fan of Teighan’s work for years, and I love having her book in my kitchen. If you haven’t checked out her blog, I highly recommend it, too!

This book is filled with a mix of gorgeous recipes, with some lighter options along with some decadent comfort foods. It’s not necessarily a “detox-friendly” cookbook, but I’m totally inspired by Teighan’s flavor combinations, so I love having this one in my kitchen. It’s a beautiful coffee table book, filled with recipes like Salted Brioche Cinnamon Rolls and No-Guilt Broccoli Fettuccine Alfredo (which uses hummus for creaminess).

Make-Ahead Sweet Potato Noodles

You can save yourself some time by making the sweet potato noodles ahead of time. Feel free to spiralize and store them in the fridge up to a day in advance, or freeze them for up to 3 months. (They are softer when they thaw from the freezer, so they will soften quickly in that case.)

Since this is an easy skillet meal, you are in total control of the flavor. I think this dish packs a spicy kick as written, so if you need something a little more mild, feel free to omit the jalapenos or cut back on the chipotle peppers, as needed. You can always add more to taste, too!

Chipotle Sweet Potato Noodles with Black Beans

These CHIPOTLE SWEET POTATO NOODLES have a Southwestern-flair, tossed with spicy jalapenos and protein-rich black beans.

Keyword: black beans, chipotle peppers, sweet potatoes

4 tablespoons olive oil

3 medium sweet potatoes , spiralized

3 cups corn kernels (I used frozen)

1 red bell pepper , chopped

1 jalapeno , seeded if desired, and chopped

1 garlic clove , minced

2 canned chipotle peppers in adobo , chopped

1 tablespoon honey

salt and pepper

1 (14 ounce) can black beans , drained and rinsed

1/2 cup chopped fresh cilantro

2 limes , juiced (plus lime wedges for serving)

3/4 cup raw pumpkin seeds

1 teaspoon smoked paprika

1 avocado , pitted, peeled and sliced

1/2 cup crumbled cotija or feta cheese

In a large skillet, heat 2 tablespoons of the olive oil over medium. When it shimmers, add the sweet potatoes. Give everything a good toss and cook, stirring often, until the noodles have softened but are not mushy, 8 to 10 minutes.

Stir the corn, bell pepper, and poblano and cook for 2 to 3 minutes more, until soft. Add the jalapeno and garlic and cook for 30 seconds to 1 minute more, until fragrant.

Add the chipotles, honey, and a good pinch of salt and pepper. Toss to combine. Stir in the black beans, cilantro and lime juice, then remove the skillet from the heat.

Meanwhile, in a separate small skillet, combine the remaining 2 tablespoons of olive oil, the pumpkin seeds, and the paprika. Toss to coat the seeds. Cook over medium heat, stirring often, until the seeds are lightly golden and toasted, 2 to 3 minutes. Remove from the heat and season with salt.

Divide the sweet potato noodles among three bowls and top each with some avocado, spiced pumpkin seeds, feta, and lime wedges. Serve warm.

Per serving: Calories: 547, Fat: 20g, Carbohyrdates: 90g, Fiber: 13g, Protein: 8g

Reprinted with permission from the Half Baked Harvest Cookbook, by Teighan Gerard.

Recipe Notes:

This recipe is vegan if you omit the cheese as a topping and swap maple syrup for the honey as a sweetener.

For a properly combined starch meal, skip the cheese and sunflower seeds when serving.

As always, if you make any modifications to this recipe, please leave a comment below to let us know what worked for you. We can all benefit from your experience!

–

Reader Feedback: Have you tried sweet potato noodles yet? What’s your favorite way to serve them?

Source: https://detoxinista.com/sweet-potato-noodles-with-black-beans/

[sparkvelvet75-blog]

Chipotle Sweet Potato Noodles with Black Beans

These Chipotle Sweet Potato Noodles have a comforting Southwest flavor, featuring smoky chipotle peppers and protein-rich black beans. I love how quickly this skillet meal comes together for a healthy and comforting meal.

How to Make Sweet Potato Noodles

Sweet potato noodles are quick & easy to make with the help of a spiralizer, but if you don’t have one you can use a simple veggie peeler instead! (The process will just take a little longer.)

I find it easiest to use a spiralizer that suctions to your countertop (like the Inspiralizer) because sweet potatoes can have a tough texture to work with, similar to winter squash. In fact, if you’d rather use butternut squash for the “noodles” in this recipe, you can do that, too!

This recipe comes from the Half Baked Harvest Cookbook, which is filled with beautiful recipes and photography. I’ve been a fan of Teighan’s work for years, and I love having her book in my kitchen. If you haven’t checked out her blog, I highly recommend it, too!

This book is filled with a mix of gorgeous recipes, with some lighter options along with some decadent comfort foods. It’s not necessarily a “detox-friendly” cookbook, but I’m totally inspired by Teighan’s flavor combinations, so I love having this one in my kitchen. It’s a beautiful coffee table book, filled with recipes like Salted Brioche Cinnamon Rolls and No-Guilt Broccoli Fettuccine Alfredo (which uses hummus for creaminess).

Make-Ahead Sweet Potato Noodles

You can save yourself some time by making the sweet potato noodles ahead of time. Feel free to spiralize and store them in the fridge up to a day in advance, or freeze them for up to 3 months. (They are softer when they thaw from the freezer, so they will soften quickly in that case.)

Since this is an easy skillet meal, you are in total control of the flavor. I think this dish packs a spicy kick as written, so if you need something a little more mild, feel free to omit the jalapenos or cut back on the chipotle peppers, as needed. You can always add more to taste, too!

Chipotle Sweet Potato Noodles with Black Beans

These CHIPOTLE SWEET POTATO NOODLES have a Southwestern-flair, tossed with spicy jalapenos and protein-rich black beans.

Keyword: black beans, chipotle peppers, sweet potatoes

4 tablespoons olive oil

3 medium sweet potatoes , spiralized

3 cups corn kernels (I used frozen)

1 red bell pepper , chopped

1 jalapeno , seeded if desired, and chopped

1 garlic clove , minced

2 canned chipotle peppers in adobo , chopped

1 tablespoon honey

salt and pepper

1 (14 ounce) can black beans , drained and rinsed

1/2 cup chopped fresh cilantro

2 limes , juiced (plus lime wedges for serving)

3/4 cup raw pumpkin seeds

1 teaspoon smoked paprika

1 avocado , pitted, peeled and sliced

1/2 cup crumbled cotija or feta cheese

In a large skillet, heat 2 tablespoons of the olive oil over medium. When it shimmers, add the sweet potatoes. Give everything a good toss and cook, stirring often, until the noodles have softened but are not mushy, 8 to 10 minutes.

Stir the corn, bell pepper, and poblano and cook for 2 to 3 minutes more, until soft. Add the jalapeno and garlic and cook for 30 seconds to 1 minute more, until fragrant.

Add the chipotles, honey, and a good pinch of salt and pepper. Toss to combine. Stir in the black beans, cilantro and lime juice, then remove the skillet from the heat.

Meanwhile, in a separate small skillet, combine the remaining 2 tablespoons of olive oil, the pumpkin seeds, and the paprika. Toss to coat the seeds. Cook over medium heat, stirring often, until the seeds are lightly golden and toasted, 2 to 3 minutes. Remove from the heat and season with salt.

Divide the sweet potato noodles among three bowls and top each with some avocado, spiced pumpkin seeds, feta, and lime wedges. Serve warm.

Per serving: Calories: 547, Fat: 20g, Carbohyrdates: 90g, Fiber: 13g, Protein: 8g

Reprinted with permission from the Half Baked Harvest Cookbook, by Teighan Gerard.

Recipe Notes:

This recipe is vegan if you omit the cheese as a topping and swap maple syrup for the honey as a sweetener.

For a properly combined starch meal, skip the cheese and sunflower seeds when serving.

As always, if you make any modifications to this recipe, please leave a comment below to let us know what worked for you. We can all benefit from your experience!

–

Reader Feedback: Have you tried sweet potato noodles yet? What’s your favorite way to serve them?

Source: https://detoxinista.com/sweet-potato-noodles-with-black-beans/

[trajectoryoflife]

Some people prefer sweet. I tend to lean more towards savory. I can pass up a piece of candy, cake, etc., with little to no effort but put something hot, cheesy, salty in front of me and that’s where my will power gets a run for its money.

This dish combines all of the elements I love: creamy, smoky, salty. And, while the base is a bit heavier with the cream and butter, the asparagus lightens it up and adds a nice crunch to provide a welcome texture variation.

Truth be told, we made this recipe a few months ago but I can still remember the delight of my taste buds, highlighted by the deep smokiness of the salmon and finishing off the with the contrast of the dill. If you’re able, I highly recommend fresh pasta, which will provide an added bonus to the dish.

FETTUCCINE WITH ASPARAGUS AND SMOKED SALMON

Adapted from NYT Cooking Total time: 45 minutes / Serves 4

The What

1/2 pound fresh asparagus, medium thickness

Salt

1 tablespoon butter

1/2 tablespoon minced shallots

1 cup heavy cream

4 ounces smoked salmon sliced 1/4-inch thick

Freshly ground black pepper

1 teaspoon fresh lemon juice

9 to 10 ounces fresh green fettuccine noodles

2 tablespoons minced fresh dill

The How

Snap off the ends of the asparagus where they break naturally and peel the stalks. Cut the asparagus on a slant to pieces about an inch long.

Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well on paper towels and set aside.

Bring a large pot of salted water to a boil for the pasta.

While the water is coming to a boil, melt the butter in a large heavy skillet. Add the shallots and saute until soft but not brown. Stir in the cream and simmer about five minutes, until the cream has thickened somewhat.

Cut the salmon into slivers, add it to the cream and remove the skillet from the heat. Season with pepper and lemon juice. Add the asparagus.

When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook two to three minutes after the water has returned to a boil. Drain well.

Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill and serve.

Enjoy!

this week in our kitchen: fettuccine with asparagus and smoked salmon Some people prefer sweet. I tend to lean more towards savory. I can pass up a piece of candy, cake, etc., with little to no effort but put something hot, cheesy, salty in front of me and that's where my will power gets a run for its money.

[nemolian]

How to make Pok Pok's Pad Thai with Pork and Shrimp

Photo: Austin Bush © 2019

This recipe for Pok Pok chef Andy Ricker’s “Phat Thai Ruam Mit” comes from his latest cookbook, Pok Pok Noodles. Read our interview with Ricker here, find out why he believes a dish as ubiquitous stateside as pad Thai should be approached with reverence and respect, then try to recreate his recipe below.

Phat Thai with Pork and Shrimp ผัดไทยรวมมิตร

Makes 1 plate (1 serving)

Flavor Profile

Rich, fatty, salty, sour, sweet

Suggested Khruang Phrung (condiment caddy)

Phrik pon khua (toasted-chile powder)

Thai fish sauce

Sugar (preferably raw cane sugar)

Suggested Utensils

Chopsticks, fork and spoon

Rarely can you pin down the origin of a Thai dish, or any dish for that matter, with much precision. In Thailand, as everywhere, food is always changing, cooks are constantly innovating (whether from a place of creativity, convenience, or necessity), and who can say for sure when the first bowl of khao soi was born or what sage first paired wide rice noodles with duck and cuttlefish?

Phat thai is different. We can pin down the decade and inspiration, if not the date and the person so inspired. Most accounts agree that the dish was born, with much fanfare, during a competition masterminded by Prime Minister Plaek Phibunsongkhram. Although the details in various historical accounts do blur a bit, the contest seems to have taken place in the 1940s, while nationalism was on the rise, with the goal of identifying a noodle dish that was resolutely Thai. As you’re surely tired of hearing by now, most noodle dishes in Thailand are Chinese in origin, and only after the passage of time and some minor tweaks did they make the unofficial transition from foreign dish to part of the local repertoire.

Whether the winning creation, whose name literally means “Thai stir-fry,” met the standard set by the prime minister is up for discussion. Many of its reported components—rice noodles, tofu, bean sprouts, preserved radish, and garlic chives—are imports from the Chinese kitchen. The fish sauce, tamarind, and palm sugar, however, do make it taste Thai.

What isn’t up for debate is the appeal of the dish, which has become a sort of unofficial ambassador for Thai cuisine throughout the world. While I can’t tell you what the original version looked like, it’s clear that in the intervening years, one dish has forked into two. There’s the dish as it’s served to Thais in Thailand, the end to which the following recipe means to lead you. It’s beloved, to be sure, though I must mention that it is also just one great noodle stir-fry among many, rather than the main attraction it might seem to be from the view stateside. And then there’s the dish as it’s typically served at Thai restaurants in America, which is attuned, quite successfully, to local tastes. It often lacks the elements that might challenge American diners, such as salty, funky radish and chewy dried shrimp, and plays up those that entice, such as sweetness, sauciness, and portion size.

I have nothing against that preparation, but I do prefer the one you see here. It’s a composite of the phat thai from some of my favorite vendors, and like those versions, it’s rich and flavorful, cooked (more slowly than most stir-fries) in pork fat, and meant to be doled out in relatively small allotments. (To reward the home cook, this recipe yields a larger portion than the old-school Thai standard.) Still, it comes to the table tamely seasoned along with khruang phrung for adjusting the flavors. Seek out the herb pennywort and fresh banana blossom and serve them alongside, to be eaten between bites.

The Sauce

1 cup naam makham piak (tamarind water; recipe follows)

3/4 cup naam cheuam naam taan piip (palm sugar simple syrup; recipe follows)

1/2 cup Thai fish sauce

The Dish

4 oz. / 2 cups semi-dried sen lek (thin, flat rice noodles; similar in shape to fettuccine)

2 Tbsp. naam man muu (rendered pork fat, or use store-bought) or neutral oil, such as canola, soybean, or rice bran

2 oz. / 4 medium-size shrimp, peeled and deveined

42 g ground pork

1 egg, at room temperature

35 g / 1/4 cup sliced (1 by 1/4-by-1/4 inch) unflavored pressed tofu

14 g / 1 Tbsp. shredded Thai salted radish (soaked in cold water for 10 minutes, rinsed, and drained well)

6 g / 1 Tbsp. kung haeng khua (dry-fried dried shrimp; recipe follows)

2 oz. / 1 cup bean sprouts

15 g / 1/4 cup roughly chopped (1 1/2 inches) garlic chives, plus a large pinch

20 g / 2 Tbsp. roughly chopped unsalted roasted peanuts

Accompaniments

Halved key limes or regular (Persian) lime wedges

Roughly chopped unsalted roasted peanuts

Bean sprouts

Whole garlic chives and/or fresh pennywort

Fresh banana blossom, trimmed and cut into 1/2-inch wedges

Make the Sauce

In an airtight container, combine the tamarind water, palm sugar simple syrup, and fish sauce and stir well. You’ll have about 2 1/4 cups. Reserve 1/4 cup plus two tablespoons for this dish. The remaining sauce will keep, covered, in the fridge for up to three months.

Make the Dish

Snip the noodles into approximately 8-inch lengths. In a medium bowl, combine the noodles and enough lukewarm (about 100 degrees Fahrenheit) water to cover by an inch or so. Let soak until they’re very pliable, about 30 minutes. Drain them well and set aside.

Set a heavy, well-seasoned 12-inch skillet over medium-high heat (or a flat-bottomed wok over high heat) and heat until it begins to smoke lightly. Add the pork fat and swirl the skillet to coat the bottom (or swirl the wok to coat the sides). Add the fresh shrimp and pork and cook, stirring and breaking up the pork, for 15 seconds. Push them to one side of the skillet.

Crack the egg into the empty area of the skillet and turn the heat to medium (if you’re using a wok, keep the heat high). Cook, without messing with the egg, until the edges of the egg are lightly golden, about 30 seconds.

Add the tofu, radish, and dry-fried dried shrimp to an empty area of the skillet. Flip the egg (it’s okay if the yolk breaks) and cook, without stirring, for one minute, then break it into several pieces with the spatula. Stir well and cook for one minute more.

Add the noodles on top of the ingredients in the skillet and cook, without stirring, for 45 seconds. Stir everything together, add the reserved 1/4 cup plus two tablespoons tbsp sauce, and stir again. Add the bean sprouts and cook, stir-frying occasionally, until the noodles are fully tender and have absorbed the sauce and the bean sprouts are tender but still crunchy, 1 to 1 1/2 minutes.

Add the 1/4 cup chives and tablespoon of the peanuts, stir-fry briefly, then transfer it all to a plate. Sprinkle on the remaining peanuts and chives. Serve with the accompaniments and khruang phrung (condiment caddy) alongside.

Tamarind Water (Naam Makham Piak)

Makes about 1 2/3 cups

To make the sauce for phat thai, you’ll need tamarind water, a tangy extract of the fruit. The process is too simple to settle for prepared concentrate, which lacks the bright flavor of the fresh stuff. Steep the pulp (sold in shelf-stable blocks at most Chinese or Southeast Asian markets) in boiling water, mash with a spoon, and strain.

2 oz. / 3 Tbsp packed Vietnamese or Thai seedless tamarind pulp (also called tamarind paste)

1 3/4 cups water

In a medium saucepan, combine the tamarind pulp and the water and bring to a boil over high heat, breaking up the tamarind as it softens. Immediately turn off the heat, cover the pot, and let the mixture sit until the tamarind is very soft, about 30 minutes. There’s no need to skim off any foam.

Set a medium-mesh strainer over a heatproof container.

Use a whisk or wooden spoon to mash and stir the tamarind mixture, breaking up any large clumps. Pour the contents of the pan into the strainer, stirring, pressing, and smashing the solids to extract as much liquid as possible. There may be pulp clinging to the outside of the strainer; add that to the container, too. Discard the remaining solids.

The tamarind water will keep in an airtight container in the fridge for up to one week and in the freezer for up to three months. Stir well before each use.

Palm sugar simple syrup (Naam Cheuam Naam Taan Piip)

Makes about 1 3/4 cups

To make the sauce for phat thai, you must dissolve palm sugar in water to make this syrup.

10 oz. palm sugar (preferably Thai)

1 1/4 cups water

In a small saucepan, combine the sugar and water and bring to a boil over high heat. As soon as it reaches a boil, turn off the heat. Let it sit, breaking up chunks, until the sugar has fully dissolved and the mixture has cooked completely.

The syrup will keep in an airtight container in the fridge for up to three months.

Dry-fried dried shrimp (Kung Haeng Khua)

Makes 35 g / 1/3 cup

Before you use dried shrimp for phat thai or papaya salad, you must first briefly soak and rinse the crustaceans and then slowly toast them in a dry pan until they’re aromatic and dry once more, this time with a chewy-crisp texture.

50 g / 1/2 cup medium-size dried shrimp

Soak the shrimp in a small bowl full of water for 10 minutes. Drain, briefly rinse, and pat them dry.

Set a small dry skillet or flat-bottomed wok over medium heat. Add the shrimp and cook, stirring frequently, until they are dry all the way through and slightly crispy, 8 to 10 minutes. Set them aside to cool completely.

The shrimp will keep in an airtight container at room temperature for up to one week.

Reprinted with permission from Pok Pok Noodles by Andy Ricker with JJ Goode, copyright © 2019. Published by Ten Speed Press, an imprint of Penguin Random House. Photography: Austin Bush © 2019. 

via:Lifehacker, May 16, 2019 at 09:58AM

[rabbitcruiser]

National Noodle Day 

The steam rising from a bowl of noodle soup floats along and dissipates almost like a thing of magic, with rich aromas and the promise of a deliciously warmed belly. In cultures all over the world, noodles have served as a foundation of comfort food, and Noodle Day celebrates this long history and the place they play in everyone’s life today.

History of Noodle Day

It is estimated that the origin of noodles dates back as far as two thousand years, or possibly even further. The first mention of noodles in historical records is in a book from the Eastern Han period that dates from between 25 and 220 BC. This unleavened dough has been prepared in many ways, throughout many cultures, using many different ingredients. But one thing remains the same–noodles are almost always delicious!

Noodles–inexpensive, simple, and rather filling–has been a mainstay of the working class for many years. The instant cup of noodles heated quickly in the microwave during a short lunch period. The mainstay of the poor and college-bound, pre-packaged Ramen noodles are often the foundation of a person’s first culinary ventures, as they try to turn the only meal they can afford into something akin to food.

But noodles aren’t only cheap and filling! Now, consider the rich and flavorful bowl of mom’s chicken noodle soup, full of the rich flavors of chicken and carrots, and floating among them are the obligatory egg noodles, which somehow are just the thing to tie this delicious bowl of nutrition together.

For anyone who was born into Italian family, chances are they’ve experienced every kind of noodle the mind can imagine and a few to boot! Rigatoni noodles, spaghetti noodles served with a rich red sauce exploding with flavor, Asian Rice Noodles, or even Fettuccine noodles coated in a thick heavy Alfredo sauce interspersed with bits of chicken.

Noodles have been with mankind in nearly every culture out of history, and Noodle Day reminds us that this basic and staple food is still the best way to fill a hungry belly at the end of the day.

How to Celebrate Noodle Day

Noodle Day can be loads of fun! Making noodles, eating noodles, and enjoying noodles with friends. Try these ideas for spending Noodle Day:

Go Out for Noodles

Whether at a fast food joint or a sit-down restaurant, noodles are fairly easy to come by in a variety of restaurants.

Noodles and Company, in the United States, is a fast-casual dining place that focuses each of its dishes all around the noodle. Their noodles are all made by hand, and their menu ranges from standards like Macaroni & Cheese and Spaghetti & Meatballs to more unique offerings such as Alfredo MontAmore with Parmesan Crusted Chicken or Grilled Orange Chicken Lo Mein. They also offer gluten-free and vegetarian options for those with certain dietary needs.

It’s a noodle lover’s dream come true!

Get Clever with Ramen Noodles

Those little rectangular packets of dried noodles with a smaller pack of flavorings inside can be used for more than just making some soup! As it turns out, they’re extremely useful to have around the kitchen for a variety of needs. Try out these ways to use those ramen noodles:

Make “Breadcrumbs”. The hard noodles can be crushed up into tiny granules (with a bit of the seasoning packet included). These work well as a substitute for recipes that call for breadcrumbs, such as schnitzel or meatballs.

Use as a Dessert Topping. This might be surprising but those crispy noodles, when cooked with cinnamon and sugar and then fried, offer a delightful chopped topping that can replace nuts on ice cream sundaes or other desserts.

Make Burger Buns. The great thing about ramen noodles is that, once cooked, they can be formed into almost any shape desired. Some people like to add a bit of egg, salt and herbs, then shape them into buns and fry them. These can be used for hamburgers or veggie burgers.

Add Zest to Salads. Take that boring salad to the next level by adding the crunch of pizzaz of ramen noodles. Simply crush the dry noodles and toss them into a coleslaw and top with an Asian dressing. Delicious!

Try a New Kind of Noodle

In a world of thousands of varieties of noodles, the best way to celebrate Noodle Day is by reaching beyond your comfort level and trying something new. If your culinary experience with noodles is limited to Instant Cup a Soup and Spaghetti, it’s time to try something new.

Explore the rice or buckwheat noodles from your local Asian store, or discover exactly what a Manicotti noodle is and what it is used for! You’ll find yourself marveling at the sheer variety of noodles and noodle dishes there are, enough to have a different dish every day for years!

Share Noodles with Others

Celebrating Noodle Day with the community can be loads of fun. Take a noodle dish to the office to share with coworkers. Or invite a few friends or family members over to enjoy a meal with many courses–all of which include noodles!

Source

[kissnovel46-blog]

Why Fettuccine Alfredo Is the Best Solo Supper

Table for One is a column by Senior Editor Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.

My barometer for a good restaurant has always been: How do they treat solo diners? I.e. me, when I walk in alone and gesture to the host with my index finger, "One."

In a bad restaurant, the host may direct me to the bar, or if I do get a table (because I request it specifically), the waiter will ignore me for most of the night to cater to higher-value parties. Maybe there's a passive-aggressive eye roll when I say no to appetizers and dessert, an itching sense that I'm a waste of the restaurant's time and space (and money) because I'm taking up a whole table, just for me. Sometimes it's even built into the restaurant's online reservation system:

Rejection for one. Photo by Me

Now, I don't mean to throw Restaurant A under the bus; it's one of my favorite neighborhood Italian gems. The hosts and waiters there are always the most gracious to me when I walk in without a reservation and request a table for one. They even make me fettuccine Alfredo, even though it's not on the menu (more on that later). But I do think it's significant and telling of a restaurant's business model when their online client doesn't let you reserve a table for yourself. Maybe it's just math and I'm overly sensitive. Or maybe it's because, for me, part of the joy of making a reservation at all is that I'm setting aside both time (a future meal) and space (a literal, physical table) to treat myself to one of life's few pleasures: dinner.

Why shouldn't I get to partake in that, like everyone else, just because I don't always have a date?

Maybe this is why I tend to overtip when it's just me, because I don't want that waiter to ever underestimate the next solo diner's tab. As if my tipping well will teach them to continue treating loners as well as they treat eight-person tables. My friend Irene and I were discussing this the other night, when a bartender at Restaurant B rolled his eyes at us when we said we had already eaten and were just there for wine, not dinner. I wanted to leave a big tip to show him that small parties can be worth being nice to. But Irene said, "Trust me, he will not think that."

Restaurant C, my absolute favorite Italian restaurant in New York City, doesn't take reservations for one either (parties must be four or more). But—but!—even on their busiest nights (like at 7 p.m. on a Friday), I can walk in and the maître d', as flustered as he is trying to seat the hordes of people filing into the tiny entrance, will always nod at me and wink from across the room, as if he's saying, "I got you." He'll pull out a tiny table from the back, set it by the bathroom (the only space available in the crowded restaurant) with flowers, a place setting, and fresh focaccia with olive oil. One folding chair. I'm always so grateful to him that, even in his crowded restaurant full of tables for two, and four, and eight, he'll make it a priority to create this special table just for me.

I always wonder what happens to this last-minute table for one after I leave the restaurant. Does the maître d' fold it back up to free up that necessary walkway between the kitchen and the bathroom? Does he seat other solo diners who come in later? Are there even other solo diners who come in later, into this always-bustling family restaurant where everyone's happy and no one is ever alone in the world? Come to think of it, I don't think I've seen anyone other than myself eating here alone. James Beard's house is a block away; maybe he came in by himself back in the day?

Somehow I have never minded dining alone. Instead, I find it is a rare opportunity for relaxing and collecting my senses, and I have always made each occasion something of a ceremony.

James Beard, Delights and Prejudices

Wherever I am, there's one dish I like to order on these nights when I'm crawling to an Italian restaurant, in search of water and wine and starchy sustenance: fettuccine Alfredo.

I do my best to feign humility when I ask, though: "I know it's not on the menu, but..." I bite my lip and try to look as small and as cute as possible (which is difficult when you're not cute to begin with, and already a carafe of house red in). The waiters at Restaurant C will laugh at me and say, "Oh, you. We both know we don't do Italian-American here." To which I'll be thinking (but won't say out loud), "Actually, fettuccine Alfredo, though made popular in America by the cultural maelstrom that is Olive Garden, is said to have come from Alfredo di Lelio in Rome." But at Restaurant B, they'll say, "Of course," and bring out a gorgeously creamy plate of fresh, house-made fettuccine Alfredo you can envelop your face and soul into.

Contrary to popular belief, fettuccine Alfredo—the original, at least—isn't meant to have cream. It's just: fettuccine, butter, and cheese, all tossed together with the pasta's starchy cooking liquid to create a sauce that looks and tastes very close to heavy cream. At his restaurants in Rome, Alfredo would do this tableside as a sort of ceremony for the guests. The ultimate ceremony of cooking and eating, as I see it.

Mise en place.

My version below is a scaled-down version of this, a ceremony for one, which I believe is the absolute best way to make pasta. I have this theory that when you're working with a smaller portion of anything you're cooking, the food turns out better because you're able to pay more attention to the quality of it. Because this pasta recipe has so few ingredients, the trick to successfully making it lies really in its technique: vigorously stirring the pasta into the sauce, creating an emulsion, which is easier to get right when you're dealing with a single serving of fettuccine.

With that said, I find that recipes are significantly easier to scale up than they are to scale down, so if you have more mouths to feed than your own, feel free to multiply the ingredient amounts by two, three, four, etc.

Butter, Parm, and starchy water are all you need for a creamy sauce.

Fettuccine Alfredo for one, at its glossiest.

Before draining your fresh (or dried) pasta, reserve 1/2 cup of the starchy cooking water. This is the base of your Alfredo sauce, an essential ingredient in this recipe.

In the same pot over medium heat, sauté a thinly sliced shallot (the perfect onion for one) in a tablespoon of butter. Though this is the only non-traditional ingredient in fettuccine Alfredo, it's something Restaurant C does, and I adore the subtle alliumic hit the single shallot lends the rest of the dish. Don't worry, it's not enough to make the pasta onion-y, but it helps to add a second note to something that can be otherwise a little boring.

Add 1/4 cup of the reserved cooking water, bring to a simmer, then stir in the butter, followed by the cheese, until both are fully incorporated. It's important to add the second tablespoon of butter and the cheese slowly to the starchy liquid, otherwise your sauce will break and taste greasy at the end. In an initial test of this recipe, I added all of the butter in the second step, then the water, and the resultant sauce was a little too oily for my taste.

Add the pasta to the sauce and continue cooking, stirring constantly and incorporating more of the water as needed to coat the noodles sufficiently. The trick here is to amalgamate the pasta, butter, cheese, and starchy water until it comes together into a creamy emulsion. If you fear you have too much liquid, don't worry—keep cooking until the sauce thickens and the pasta is glossy-slick.

Fettuccine Alfredo for One

View Recipe

Ingredients

4 ounces fettuccine, preferably fresh (but dried is good, too) Kosher salt, to taste 2 tablespoons unsalted butter, divided 1 small shallot, thinly sliced 1/2 cup grated Parmesan, plus more to taste Freshly ground black pepper, to taste

4 ounces fettuccine, preferably fresh (but dried is good, too) Kosher salt, to taste 2 tablespoons unsalted butter, divided

1 small shallot, thinly sliced 1/2 cup grated Parmesan, plus more to taste Freshly ground black pepper, to taste

Do you love fettuccine Alfredo, too? Let us know in the comments below.

Source: https://food52.com/blog/23671-fettuccine-alfredo-recipe-table-for-one

[waterkick15-blog]

Why Fettuccine Alfredo Is the Best Solo Supper

Table for One is a column by Senior Editor Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.

My barometer for a good restaurant has always been: How do they treat solo diners? I.e. me, when I walk in alone and gesture to the host with my index finger, "One."

In a bad restaurant, the host may direct me to the bar, or if I do get a table (because I request it specifically), the waiter will ignore me for most of the night to cater to higher-value parties. Maybe there's a passive-aggressive eye roll when I say no to appetizers and dessert, an itching sense that I'm a waste of the restaurant's time and space (and money) because I'm taking up a whole table, just for me. Sometimes it's even built into the restaurant's online reservation system:

Rejection for one. Photo by Me

Now, I don't mean to throw Restaurant A under the bus; it's one of my favorite neighborhood Italian gems. The hosts and waiters there are always the most gracious to me when I walk in without a reservation and request a table for one. They even make me fettuccine Alfredo, even though it's not on the menu (more on that later). But I do think it's significant and telling of a restaurant's business model when their online client doesn't let you reserve a table for yourself. Maybe it's just math and I'm overly sensitive. Or maybe it's because, for me, part of the joy of making a reservation at all is that I'm setting aside both time (a future meal) and space (a literal, physical table) to treat myself to one of life's few pleasures: dinner.

Why shouldn't I get to partake in that, like everyone else, just because I don't always have a date?

Maybe this is why I tend to overtip when it's just me, because I don't want that waiter to ever underestimate the next solo diner's tab. As if my tipping well will teach them to continue treating loners as well as they treat eight-person tables. My friend Irene and I were discussing this the other night, when a bartender at Restaurant B rolled his eyes at us when we said we had already eaten and were just there for wine, not dinner. I wanted to leave a big tip to show him that small parties can be worth being nice to. But Irene said, "Trust me, he will not think that."

Restaurant C, my absolute favorite Italian restaurant in New York City, doesn't take reservations for one either (parties must be four or more). But—but!—even on their busiest nights (like at 7 p.m. on a Friday), I can walk in and the maître d', as flustered as he is trying to seat the hordes of people filing into the tiny entrance, will always nod at me and wink from across the room, as if he's saying, "I got you." He'll pull out a tiny table from the back, set it by the bathroom (the only space available in the crowded restaurant) with flowers, a place setting, and fresh focaccia with olive oil. One folding chair. I'm always so grateful to him that, even in his crowded restaurant full of tables for two, and four, and eight, he'll make it a priority to create this special table just for me.

I always wonder what happens to this last-minute table for one after I leave the restaurant. Does the maître d' fold it back up to free up that necessary walkway between the kitchen and the bathroom? Does he seat other solo diners who come in later? Are there even other solo diners who come in later, into this always-bustling family restaurant where everyone's happy and no one is ever alone in the world? Come to think of it, I don't think I've seen anyone other than myself eating here alone. James Beard's house is a block away; maybe he came in by himself back in the day?

Somehow I have never minded dining alone. Instead, I find it is a rare opportunity for relaxing and collecting my senses, and I have always made each occasion something of a ceremony.

James Beard, Delights and Prejudices

Wherever I am, there's one dish I like to order on these nights when I'm crawling to an Italian restaurant, in search of water and wine and starchy sustenance: fettuccine Alfredo.

I do my best to feign humility when I ask, though: "I know it's not on the menu, but..." I bite my lip and try to look as small and as cute as possible (which is difficult when you're not cute to begin with, and already a carafe of house red in). The waiters at Restaurant C will laugh at me and say, "Oh, you. We both know we don't do Italian-American here." To which I'll be thinking (but won't say out loud), "Actually, fettuccine Alfredo, though made popular in America by the cultural maelstrom that is Olive Garden, is said to have come from Alfredo di Lelio in Rome." But at Restaurant B, they'll say, "Of course," and bring out a gorgeously creamy plate of fresh, house-made fettuccine Alfredo you can envelop your face and soul into.

Contrary to popular belief, fettuccine Alfredo—the original, at least—isn't meant to have cream. It's just: fettuccine, butter, and cheese, all tossed together with the pasta's starchy cooking liquid to create a sauce that looks and tastes very close to heavy cream. At his restaurants in Rome, Alfredo would do this tableside as a sort of ceremony for the guests. The ultimate ceremony of cooking and eating, as I see it.

Mise en place.

My version below is a scaled-down version of this, a ceremony for one, which I believe is the absolute best way to make pasta. I have this theory that when you're working with a smaller portion of anything you're cooking, the food turns out better because you're able to pay more attention to the quality of it. Because this pasta recipe has so few ingredients, the trick to successfully making it lies really in its technique: vigorously stirring the pasta into the sauce, creating an emulsion, which is easier to get right when you're dealing with a single serving of fettuccine.

With that said, I find that recipes are significantly easier to scale up than they are to scale down, so if you have more mouths to feed than your own, feel free to multiply the ingredient amounts by two, three, four, etc.

Butter, Parm, and starchy water are all you need for a creamy sauce.

Fettuccine Alfredo for one, at its glossiest.

Before draining your fresh (or dried) pasta, reserve 1/2 cup of the starchy cooking water. This is the base of your Alfredo sauce, an essential ingredient in this recipe.

In the same pot over medium heat, sauté a thinly sliced shallot (the perfect onion for one) in a tablespoon of butter. Though this is the only non-traditional ingredient in fettuccine Alfredo, it's something Restaurant C does, and I adore the subtle alliumic hit the single shallot lends the rest of the dish. Don't worry, it's not enough to make the pasta onion-y, but it helps to add a second note to something that can be otherwise a little boring.

Add 1/4 cup of the reserved cooking water, bring to a simmer, then stir in the butter, followed by the cheese, until both are fully incorporated. It's important to add the second tablespoon of butter and the cheese slowly to the starchy liquid, otherwise your sauce will break and taste greasy at the end. In an initial test of this recipe, I added all of the butter in the second step, then the water, and the resultant sauce was a little too oily for my taste.

Add the pasta to the sauce and continue cooking, stirring constantly and incorporating more of the water as needed to coat the noodles sufficiently. The trick here is to amalgamate the pasta, butter, cheese, and starchy water until it comes together into a creamy emulsion. If you fear you have too much liquid, don't worry—keep cooking until the sauce thickens and the pasta is glossy-slick.

Fettuccine Alfredo for One

View Recipe

Ingredients

4 ounces fettuccine, preferably fresh (but dried is good, too) Kosher salt, to taste 2 tablespoons unsalted butter, divided 1 small shallot, thinly sliced 1/2 cup grated Parmesan, plus more to taste Freshly ground black pepper, to taste

4 ounces fettuccine, preferably fresh (but dried is good, too) Kosher salt, to taste 2 tablespoons unsalted butter, divided

1 small shallot, thinly sliced 1/2 cup grated Parmesan, plus more to taste Freshly ground black pepper, to taste

Do you love fettuccine Alfredo, too? Let us know in the comments below.

Source: https://food52.com/blog/23671-fettuccine-alfredo-recipe-table-for-one

[adtwixt]

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[vegancookbooks0]

Garlic Butter & Herb Pasta with Chickpeas

This easy garlic butter pasta is packed with flavor and comes together lightning fast! Fresh herbs pack in the flavor, while chickpeas add protein and bulk to this easy vegan dinner.

Did you like to eat pasta with butter when you were a kid? I pretty much ate pasta in any form it was presented to me, which was usually with red sauce in my family. But I do remember having dinner at friends houses where their parents served the kids pasta topped with nothing but melted butter (I guess some people’s kids were pickier than I was), and it was always a treat.

Well, think of this dish as the adult version of that one. It still has the noodles dressed in butter, but it also has zesty garlic, fresh herbs, and chickpeas for some texture. It has everything going for it that the kid version does, but it’s way better. Oh, and it’s really easy to make too!

Fresh Herbs

Unlike a lot of recipes for garlic and herb pasta, the herbs in this one aren’t exactly typical of pasta recipes. Rather than seasoning this pasta with Italian herbs like basil and oregano, this dish is made with a zesty mix of parsley, thyme and chives. It’s a mix I love and use quite a bit (like in this crostini recipe), and as it turns out, it goes great with pasta.

How to Make Garlic Butter Pasta

Do all of your prep work first — this means chopping your herbs, mincing the garlic, juicing and zesting the lemon, and boiling the pasta. Have everything measured and ready to go.

Ready? Okay! This dish comes together fast.

Melt some vegan butter in a large skillet. Keep the heat on low and add some garlic. Watch the garlic carefully and stir it frequently — it can burn very quickly.

After about a minute the garlic should become very fragrant. Now add your herbs, salt, and some red pepper flakes. Let them cook for about 30 seconds — just long enough for the herbs to start wilting. Now quickly add the pasta, chickpeas, lemon juice, and zest. Toss everything a few times and let the pasta get hot.

That’s it! Taste-test your pasta and adjust the seasonings if needed, divide it onto plates, and, if you like, top it off with a sprinkle of vegan Parmesan cheese.

Garlic Butter and Herb Pasta Tips & FAQ

Be sure to do all of your prep work before heating up your skillet. This recipe comes together quick, and once you get started you won’t have time for chopping herbs or zesting lemons.

Can this recipe be made gluten-free? Yup! Just use your favorite gluten-free pasta.

Can dried herbs be substituted for the fresh? I don’t recommend it. You won’t get as good a flavor with dried herbs, and because the cook time is so brief, they probably won’t fully rehydrate.

Where can I find vegan butter? It’s usually found in your supermarket’s refrigerated section, near the regular butter. Look for brands like Earth Balance and Miyoko’s.

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Garlic Butter Pasta with Fresh Herbs & Chickpeas

This easy garlic butter pasta is packed with flavor and comes together lightning fast! Fresh herbs pack in the flavor, while chickpeas add protein and bulk to this easy vegan dinner.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Calories 498 kcal

Author Alissa Saenz

Ingredients

10 ounces dried fettuccine pasta (or your favorite variety of pasta)

Dash olive oil

1/4 cup vegan butter

3 garlic cloves, minced

1/2 teaspoon salt, plus more to taste

1/2 cup finely chopped flat leaf parsley

1/3 cup finely chopped chives

1 tablespoon fresh thyme leaves

1/4 teaspoon red pepper flakes, or to taste

1 (14 ounce or 400 gram) can chickpeas, rinsed and drained

1 tablespoon lemon juice

1 teaspoon lemon zest

Black pepper, to taste

For Serving

Instructions

Bring a large pot of salted water to a boil.

Add the pasta and cook it according to the package directions.

Drain the pasta into a colander and return it to the pot. Toss it with a dash of olive oil. Set it aside.

Place a large skillet over medium low heat and add the butter. Let the butter melt.

Once the butter has melted, give it a few seconds to heat up and add the garlic.

Cook the garlic, stirring frequently, for about 1 minute, until very fragrant,

Add the salt, parsley, chives, thyme and red pepper flakes. Stir everything and cook it for about 30 seconds, until the herbs just start to wilt.

Raise the heat to medium and add the pasta, chickpeas, lemon juice and zest.

Toss everything to coat the pasta with the herbs and butter, and cook it for about 1 minute, just until heated throughout.

Remove the skillet from the burner and season the pasta with additional salt, if desired, and black pepper to taste.

Divide onto plates and serve with vegan Parmesan cheese, if desired.

Nutrition Facts

Garlic Butter Pasta with Fresh Herbs & Chickpeas

Amount Per Serving

Calories 498 Calories from Fat 122

% Daily Value*

Fat 13.5g21%

Saturated Fat 3.9g20%

Sodium 735mg31%

Potassium 411mg12%

Carbohydrates 78.6g26%

Fiber 7.6g30%

Sugar 2.1g2%

Protein 15g30%

Calcium 6mg1%

Iron 29mg161%

* Percent Daily Values are based on a 2000 calorie diet.

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