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you-are-my-angel-love · 2 months

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Italian On A Budget/ Feeds about 4 people

Day 1: Eggplant Parmesan

Lunch: Eggplant Parmesan served with a side salad.

Dinner: Whole wheat spaghetti with marinara sauce and a side of steamed broccoli.

Day 2: Caprese Stuffed Chicken

Lunch: Caprese Stuffed Chicken Breast served with roasted vegetables.

Dinner: Spinach and Mushroom Risotto.

Day 3: Zucchini Noodles with Pesto

Lunch: Zucchini Noodles with Homemade Pesto and Cherry Tomatoes.

Dinner: Minestrone Soup with a side of whole grain bread.

Day 4: Margherita Pizza

Lunch: Margherita Pizza with whole wheat crust and a side salad.

Dinner: Grilled Balsamic-Glazed Salmon with Roasted Asparagus.

Day 5: Spaghetti Carbonara

Lunch: Spaghetti Carbonara with a side of garlic bread.

Dinner: Italian Vegetable Frittata served with mixed greens.

Day 6: Veggie Lasagna Rolls

Lunch: Veggie Lasagna Rolls with Marinara Sauce.

Dinner: Stuffed Bell Peppers with Italian Sausage and Quinoa.

Day 7: Bruschetta Chicken

Lunch: Bruschetta Chicken served with a side of mixed vegetables.

Dinner: Tuscan White Bean Soup with whole grain crackers.

Grocery List with Price Breakdown:

Eggplant - $3

Parmesan cheese - $3

Mozzarella cheese - $4

Tomato sauce - $2

Salad ingredients (lettuce, tomatoes, cucumbers, dressing) - $8

Whole wheat spaghetti - $2

Broccoli - $2

Chicken breasts - $8

Fresh basil - $2

Cherry tomatoes - $3

Zucchini - $3

Pine nuts - $4

Garlic - $1

Olive oil - $4

Vegetable broth - $2

Arborio rice - $3

Spinach - $2

Mushrooms - $3

Tomato paste - $1

Pizza dough (whole wheat) - $3

Fresh mozzarella - $4

Asparagus - $3

Bacon or pancetta - $4

Eggs - $3

Bell peppers - $3

Italian sausage - $5

Quinoa - $3

Diced tomatoes - $2

Lasagna noodles (whole wheat) - $3

Ricotta cheese - $3

Onion - $1

Garlic bread - $2

White beans - $2

Chicken broth - $2

Bell peppers - $3

Crackers (whole grain) - $2 If you have a little more, you can buy Salmon. But it can be expensive. You can always take away or substitute.

Total Estimated Cost: Approximately $100

To stay within your $70 budget, consider adjusting the menu by prioritizing sale items, buying in bulk when possible, and opting for generic brands. Additionally, you can substitute ingredients based on what's affordable and available at your local grocery store.

#italian #budget #grocery #food #household #italian food #healthy #tasty #yummy

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ux-uidesigner · 8 months

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Best home food recipes

Best home food recipes. Certainly, here are some popular and delicious home food recipes that you can enjoy making and sharing with your family and friends:

Spaghetti Carbonara:

This classic Italian pasta dish features spaghetti, eggs, Pecorino Romano cheese, guanciale (or pancetta), and black pepper. It's simple, creamy, and incredibly flavorful.

Chicken Tikka Masala:

A beloved Indian dish, chicken tikka is marinated in yogurt and spices and then cooked in a rich tomato-based sauce. It's typically served with naan or rice.

Homemade Pizza:

Create your pizza with your favorite toppings. Make your pizza dough or buy pre-made, add tomato sauce, cheese, and various toppings, and bake to perfection.

Mushroom Risotto:

This creamy Italian rice dish is made with Arborio rice, mushrooms, white wine, and Parmesan cheese. It's a comforting meal and savory meal.

Vegetable Stir-Fry:

A quick and healthy option, you can stir-fry a mix of your favorite vegetables with a simple sauce made from soy sauce, garlic, ginger, and a touch of honey. Serve over rice or noodles.

Chili Con Carne:

This hearty Mexican dish features ground beef, kidney beans, tomatoes, and a blend of spices. It's perfect for a comforting and flavorful dinner.

Homemade Lasagna:

Layered with sheets of pasta, ricotta cheese, mozzarella, and a rich tomato sauce, homemade lasagna is a family favorite.

Veggie Curry:

Make a flavorful vegetable curry using a variety of vegetables like potatoes, carrots, peas, and cauliflower, and simmer them in a fragrant curry sauce made with spices and coconut milk.

Chicken Noodle Soup:

Perfect for when you're feeling under the weather, this comforting soup is made with chicken, vegetables, and egg noodles in a savory broth.

Baked Macaroni and Cheese:

A classic comfort food, mac and cheese is made with elbow macaroni, a creamy cheese sauce, and a crispy breadcrumb topping.

Pancakes:

Enjoy a delicious breakfast with homemade pancakes. Top them with syrup, fresh berries, or chocolate chips.

Homemade Burgers:

Create your perfect burger with ground beef or plant-based alternatives. Customize with the toppings and condiments you love the most.

Tacos:

Set up a taco bar with seasoned ground beef, shredded cheese, lettuce, salsa, and tortillas. Let every person construct their very own tacos.

Roast Chicken:

Roasting a whole chicken with herbs and spices is a classic and satisfying choice. It's a perfect choice for a Sunday evening meal.

Garlic Butter Shrimp Pasta:

Sauté shrimp in garlic butter and toss them with cooked pasta for a quick and flavorful seafood pasta dish.

Remember, the best home food recipes are often those that you enjoy making and sharing with loved ones. Don't be afraid to test with flavors and components to fit your taste.

#taco bar #chicken tikka masala chili con Carne home food recipes

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hoardingrecipes · 3 years

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Kale and Polenta Soup (Farinata di Cavolo Nero)

#Soup #Pancetta #Polenta #Kale #Carrot #Celery #Tomato Paste #Chicken Stock #Vegetable Stock #Rosemary #Thyme #Parmesan #Pecorino Romano Cheese #White Bean #Sage #wildgreensandsardines

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recipesfun-blog · 5 years

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How to prepare minestrone with pancetta and parmesan cheese recipe

#carrots #CAULIflower #pancetta #parmesan #peas #potatoes #Soup #tomato dice #white beans #zucchini #delicious #quick #easy #recipe

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kikiscauldron · 4 years

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The Yule and Winter Solstice Menu: Recipes for the Winter Holidays

The holiday season offers dishes that warm the body and comfort the soul. At the Winter Solstice the focus is on rich, hearty, and nurturing. The season celebrates displays and masterful cooking through roasted dishes, slow cooked stews, bright salads with pops of fruity flavor, and sweets that double as delicious gifts. Seasonal fruits and vegetables include beets, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, Citrus Fruits, Cranberries, dates, escarole, fennel, horseradish, kale, parsnips, pears, persimmons, pomegranate, radishes, sweet potatoes, and winter squash.

At this time of the year I like to honor the traditions and the foods that my family cooked. I love the nostalgic feeling of creating recipes that my parents had at Christmastime, so you may find recipes inspired by that. Do you have a dish that reminds you of the winter season and December holidays? Is there something you traditionally make for your Yule or Winter Solstice celebrations that I didn’t put on this list? Please let me know and I will add it!

Main Courses

The main courses of the winter holidays are warm and inviting for a full table of friends and family. Common main courses are rich, filling, and lavish – classic main courses include roasted or baked bird, hearty beef dishes, pot roasts, and meat pies.

· Chicken and Dumplings with Mushrooms

· Coq au Vin

· Cranberry Hazelnut Turkey Wellington

· Fennel & Rosemary Beef Tenderloin with Creamy Mustard Sauce

· Herb-Crusted Roast Beef with Horseradish

· Mushroom Wellington

· New England Lamb Bake

· Old-Fashioned Honey Glazed Ham

· Perfect Turkey Recipe

· Pomegranate and Fennel Chicken

· Pork Schnitzel with Creamy Mushroom Sauce

· Roast Goose

· Simple Crock Pot Turkey Breast and Dressing

· Slow Cooker Pot Roast

· Spaghetti with Olive Oil, Garlic, and Anchovies

· Stuffed Cornish Hens with Cranberries and Apples

· Tourtiere: French-Canadian Meat Pie

Soups, Stews, and Chilis

There is nothing like a rich and hearty soup to warm you up during the winter season. Soups that kick up their spice game are a great feature at the Winter Solstice.

· Creamy Spinach and Pear Soup with Pancetta

· Farro and White Bean Soup with Swiss Chard and Herb Oil

· Golden Turmeric Chickpea Chicken Soup

· Pasta e Fagioli with Escarole

· Parsnip Soup with Pears, Ginger, and Coconut

· Slow Cooker Winter Vegetable Soup with Split Red Lentils

· Sopa Azteca (Mexiccan Chicken Tortilla Soup)

· Swedish Meatball Soup

· Turkey and Butternut Squash Chili

· Winter Solstice Soup

· Winter Solstice Stew

· Winter White Soup

· Wintertime Braised Beef Stew

Salads

During the winter months salads become creative dishes featuring root vegetables, nuts, and citrus fruits.

· Brussels Sprouts Salad with Apples and Walnuts

· Citrus Endive Salad

· Millet & Pumpkin Winter Salad

· Roasted Beet and Winter Squash Salad with Walnuts

· Roquefort Pear Salad

· Warm and Roasted Winter Salad Bowl

· Winter Chicory Salad with Kumquats and Date Dressing

· Winter Persimmon and Pomegranate Salad

· Winter Solstice Salad

Breads

There are many traditional breads baked at this time of year all around the world – some favorites are featured in this list below, along with flavors perfect for the holidays.

· Ham and Cheese Quick Bread

· Holiday Rum Eggnog Bread

· Panettone (Italian Christmas Bread)

· Krendel (Russian Christmas Bread)

· Pecan Maple Loaf

· Savory Christmas Bread

· Savory Rosemary Goat Cheese Quick Bread

· Spiced Anjou Pear Bread

· St. Lucia Saffron Buns

· Stollen (German Christmas Bread)

Side Dishes

Casseroles featuring in season vegetables and rich side dishes, all served piping hot, are familiar fares at the Winter Solstice.

· Farro Risotto with Walnut Cream and Roasted Butternut Squash

· Glazed Parsley Carrots

· Macaroni and Cheese in Acorn Squash Bowls

· Parsnip Latkes with Horseradish and Dill

· Persimmons and Watercress Salad with Candied Walnuts and Goat’s Cheese

· Potato and Parsnip Gratin

· Roasted Winter Squash with Kale Pipian

· Seared Radicchio and Roasted Beets

· Spicy Broccoli Rabe with Parmesan and Pine Nuts

· Sweet Potato Gnocchi with Rosemary Parmesan Cream Sauce

· Twice-Baked Cheddar Potato Casserole

· Winter Pastry Wreath

· Yorkshire Pudding

Desserts

Sweets flavored with nutmeg, cinnamon, ginger, or peppermint work out perfectly for Yule. Other classic sweet treats for Yule include traditional holiday cookies like shortbread, snowball, caraway, or ginger snaps. Pears and oranges are also a nice touch to a dessert at Yule.

· Buche de Noel

· Cardamom Orange Sugar Cookies

· Chocolate Pavlova with Spiced Pears and Butterscotch Sauce

· Christmas Pudding

· Christmas Rice Pudding

· Classic Yule Log

· Cranberry and Peppermint Honey Cake

· Cranberry Bliss Bars

· Cranberry Chestnut Cake

· Cuccia

· English Toffee

· Gingerbread Oatmeal Cream Pies

· Grand Fir Dark Nougat: Winter Solstice Sweets

· La Befana Cake

· Maple Pecan Shortbread

· Partridge in a Pear Tree Pie

· Pecan Pie Truffles

· Potato Chip Cookies

· Roasted Chesnut Cookies

· Salted Caramel Brownie Truffles

· Salted Dark Chocolate, Pecan, and Rosemary Bark

· Snickerdoodles

· Solstice Shortbread

· Sparkling Butter Toffee Cookies

· Spiced Brown Butter Linzer Cookies

· Spice Parsnip Cake

· Sugar Plum Cupcakes and Sugar Plums

· Swedish Ginger Thins

· Tiramisu Yule Log

· Vanilla Crème Brulee

· Vegan Gingerbread Man Donuts

· Walnut Cardamom Snowballs

· Winter Solstice Cake

· Winter Solstice Cake (Festive Carrot Coconut Cake)

· Winter Solstice Cookies

· Woodland Shortbread: Evergreen Biscuits Three Ways

Beverages

Nothing says “Happy Holidays” quite like a warm and rich drink curled up in front of the fire. Yule and the Winter Solstice feature beverages that warm the soul and bring cheer to hearts.

· Harry Potter’s Hot Butter Beer

· Hot Buttered Rum and Cider

· Hot Wassail (Non-Alcoholic)

· Mulled Wine

· Old-Fashioned Swedish Glogg

· Slow Cooker Gingerbread Latte

· Slow Cooker Mulled Wine

· Toffee Eggnog

· Tom and Jerry

· Vegan Eggnog

· White Chocolate Peppermint Mocktini

· Winter Sangria (Non-Alcoholic)

· Yule Tea

#yule #winter solstice #december #Happy Holidays #winter recipes #yule recipes #winter solstice recipes #season of the witch #winter witch #December recipes #holiday recipes #holiday menu

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asianadjacent · 4 years

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If you don’t like onions, this is not for you

Spoiler alert: this also contains meat so this is definitely not for all you vegetarians or vegans out there. (Sorry, not sorry)

But if you love Italian food, specifically tube shaped pasta, onions and meat, you’ll absolutely adore this dish. I’m talking about a sauce that has a lot of onions and braised meat, cooked for hours, eventually melting away to form this sweet, meaty, gooey sauce that’s paired perfectly with al dente pasta, garnished with fresh herbs and as much grated parmesan as you like.

The dish I’m talking about is Tortiglioni all Genovese, a pasta sauce from the region of Campania in Italy. According to some very half-assed internet research (Wikipedia), it was introduced to Naples from Genoa during the Renaissance. And since then, it has become very famous in the region but forgotten elsewhere mysteriously.

I came across this gorgeous dish when in Naples, at a restaurant that specialises in ragu called Tandem. Of the many delicious and numerous pasta dishes we ordered that evening, when this dish hit the table and went into my face, I was immediately jealous that it was Kei who made the order (she’s always had the better judgement when it came to menu items) and proceeded to eat most of it.

The dish was luscious and velvety, where you could taste the sweetness of the onions, married with a subtle hint of the sea (they used octopus instead of beef). That experience has lingered with me ever since.

And so in this time of social isolation, coupled with the fact that I’m stuck at home after an ACL reconstructive surgery on my left knee, meant that this was the perfect opportunity to try to recreate this Neapolitan classic. However, if you google “Pasta alla Genovese”, it’s all becomes very confusing because all you seem to get from Google are recipes for a pesto-based pasta with fine beans, which is not what this is all about.

Amidst the confusion and hysteria, I turned to New York Times Cooking, where they had a delightfully clear and simple version of the recipe by Mark Bittman, food author.

Sidenote: Mark (yes, we’re on a first name basis) has written a bunch of great cookbooks like the incredible “How to Cook Everything: 2,000 Simple Recipes for Great Food” which is one of the better books if you’re looking to start cooking. As a warning, it is a mammoth of a text as it literally has 2,000 recipes so have a sturdy bookshelf before ordering.

So after endless onion prep, cramp from standing on my one good leg and a cook that lasted over three hours, I instinctively knew that this recipe was going to be near and dear to me before it was even completed. And the final result was everything I had hoped for and sent me to carb heaven.

Like my experience in Naples, what stood out to me the most was the amount of flavour and joy packed into every bite. You could taste the natural sweetness of the onions and the slight “oomph” from the chuck steak, enhanced and tempered with only time and heat.

Ultimately, this is an incredible expression of what I believe good food should be, simple ingredients cooked with patience and love. I hope you try the recipe and love it as much as I do. Enjoy.

Tortiglioni alla Genovese

Servings: 6 to 8 (or 3 to 4 if you’re me) Cooking time: 3 1/2 hours (strap in and open some wine)

Ingredients

2kg red onions, thinly sliced (wear your goggles or prepare to cry for awhile)

Extra-virgin olive oil (use that good shit)

2 carrots, peeled and roughly chopped

2 celery ribs, trimmed and roughly chopped

120g pancetta, chopped (I used 180g because that was the package it came in and I didn’t want to keep a random 60g of pancetta lying around, plus animal fat = flavour)

1kg beef chuck, cut into 2-inch cubes (or any alternative cheaper, leaner cuts used for braises or stews)

Salt and freshly ground black pepper

2 bay leaves (I used four because I got mine from Chinatown that comes in a giant packet for cheap. Therefore I worry that the quality of the leaves aren’t as good as the ones you would get from a farmers market or fancy supermarket so I overcompensated)

Handful of oregano leaves (or you can tie a bunch of oregano together and fish out the stems later on. I like leaving the leaves in and I’m lazy to pick stems out)

Some dry white wine (to taste and drink while you cook)

500g dried pasta, like ziti, tortiglioni or rigatoni

Finely grated Parmesan cheese

Fresh parsley, finely chopped

Preparation

Use a large heavy pot over medium high-heat, season your beef chuck cubes and coat them with oil. When pot is hot, starting putting the beef cubes into the pot to brown the meat on all sides. Be sure not to crowd your pot or else it won’t brown properly. You may have to do this in batches but once done, set browned meat aside. Additional note: You may skip this step if you want as browning the meat is slightly unnecessary. I only did it because I wanted the beef to hold its shape for a bit more bite at the end. In fact, according to more half-assed internet research (i.e., one other internet link), most classic Italian recipes will call for a large cut of beef chuck steak, which would be set aside once cooked and served as a second dish. This is how I did it but it’s your kitchen, your choices.

Heat a healthy glug of extra virgin olive oil in the same pot over medium-high heat again; chuck in the carrots, celery and pancetta and cook until it’s browning or caramelised (DON’T FORGET TO SEASON AND ADD PEPPER AS YOU GO, TO TASTE)

Add your onions to the pot, seasoning again as the salt will draw out the water in the onions quicker, you may even add a splash of water at this point if you’re worried that the bottom will burn because you’ve never seen so much onion go into a single pot before unless you’re cooking a giant batch of French Onion soup.

When it looks safe and it doesn’t look like your bottom is burning, chuck in the browned beef cubes. (Pun fully intended)

Add in your bay leaves and oregano and give your pot a little stir.

Bring it all to a simmer, cover it and cook it low and slow for two hours (or more), you will be amazed at the amount of water that will come out of the onions. It will almost be as much as the tears you shed while prepping 2kgs of onions by hand.

Once the meat is squishy and tender, uncover and crank up the hit all the way to bring it to a boil. This is wear you will need to be a bit more active with the stirring, making sure nothing sticks and burns at the bottom. Fiddle around with your heat if you need to. Cook until the meat falls apart or you can stab at the pieces of meat as you’re stirring to help it along a bit. This will be roughly 45 minutes of stirring so you best be ready.

Once the meat is falling apart and the sauce is thick, gooey and beautiful, add half a glass of wine to it and bring your heat down to low. If you’re a drink while you cook type human, you should have just enough white wine left from when you first opened a bottle at the start of this cook. Or perhaps you need to open your second bottle. No judgements here, just solutions.

Stir until the sauce is glossy. When you can’t taste the alcohol in the sauce anymore, it’s good to go. Although if you’re on your second bottle, best get someone to taste just to be sure.

Cook your pasta in a large pot of boiling salted water. I won’t go into detail here because I’ve covered how I cook pasta in this recipe here. (Don’t @ me)

Garnish with parsley and parmesan.

Eat all of the pasta.

Food coma.

#recipe #food #pasta #genovese #napolitan #naples #tandem #foodporn #homecooking #nytcooking #carbs #carbsarelife #omnomnomnivore #noms #ragu #coronavirus #quarantinelife

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cthonicathenean · 4 years

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Top 25+ Recipes to Cook This Month

Welcome to April, a month that is constantly crossed with logical inconsistencies, yet never more so than this year. It for the most part blows in nippy, however with the guarantee of sun, daffodils, and open ranchers markets. This year my neighborhood is in blossom, however shockingly peaceful, as we keep to our homes and hold up out the covid-19 emergency. What is there to do however cook? I think nearly everybody I know is heating brutally, yet in addition getting somewhat fatigued of isolate cooking.

Soba Noodle Broth Bowl

So how about we start crisp today, with 30 plans to involve your hands and kitchen this month. From spring moderate cooker chicken to pasta with a pile of greens, and breakfast deviled eggs to the best potato serving of mixed greens for spring, here are 30 thoughts and plans to assist you with anticipating cooking in the midst of the peculiarity of now.

All of these thoughts is expansive(- ish) with a couple of explicit plans as alternatives, contingent upon what you have and how you're supplied at this moment.

Plans for a Holiday at Home

April is a month of both fasting and devouring, as three of the world's incredible strict conventions hold consecrated festivals. Passover, Easter, and the principal seven day stretch of Ramadan all fall in April. Clearly none of us will celebrate with loved ones this year, yet even more motivation to stick to the flavor of customs and make the nourishment we love. So we should commence with some motivation for these special seasons you might be watching.

Kitchn Cooking School is in meeting! Join whenever to get 20 exercises every day to help you on the excursion of turning into the cook you've for the longest time been itching to be. Everything begins the Monday after you join, so be watching out for your first exercise!

Step by step instructions to Make Honey-Glazed Ham in the Slow Cooker

An entire ham!

Truly regardless of whether it's simply you, or you two, or a little group of four. An exemplary nectar heated Easter ham is an extraordinary thing to get this April (here's our manual for purchasing ham). Coating it, heat it, and afterward slash up all that meat you don't eat for capacity in the cooler. Bundle into holders or sacks with only enough for breakfast dishes, pan-sears, and other future cooking.

The most effective method to Make Honey-Glazed Ham in the Slow Cooker

The most effective method to Bake a Honey-azed Ham

5 Easy, 3-Ingredient Glazes for Easter Ham

Sweet Braided Czech Bread with Almonds and Raisins

A rich, expound bread venture

On the off chance that you haven't saw, everybody is by all accounts heating at the present time. Regardless of whether you float towards the moderate development of sourdough bread or the speedier delight of no-manipulate bread, this is the month to truly put it all on the line. Easter has a terrific convention of twisted, excellent breads, as well; I will make a tremendous Czech-style houska for my little family one week from now.

Sweet Braided Czech Bread with Almonds and Raisins

The most effective method to Make Challah Bread

The most effective method to Make Brioche

Exemplary Easter Cake with Coconut and Jelly Beans

An incredible Easter cake

Regardless of how you observe Easter, it's an incredible reason to prepare a cake. Meghan our Associate Food Editor says. "We will be proceeding with the custom of preparing our yearly rabbit cake for Easter this year." You can go all cushy and adorable with a retro exemplary light, fluffy cake, or tasteful with our most idiot proof bundt cake.

Exemplary Easter Cake with Coconut and Jelly Beans

The most effective method to Make the Very Best Foolproof Bundt Cake

Gluten-Free Sticky Lemon Cake

Matzo ball soup (for Passover and past!)

Not only for Passover! Matzo ball soup ought to be on your hit list these early, nippy long periods of April. A definitive solace nourishment, and one that utilizes every one of your pieces and bits to make juices. On the off chance that you need to step up, Leah Koenig's shallot-shiitake matzo balls are one of my preferred things I've at any point tried for the site.

Vegan Matzo Ball Soup

Chicken Soup with Shallot-Shiitake Matzo Balls

Slow Cooker Brisket and Onions

Brisket (go with the moderate cooker)

See, I realize you may as of now have a brisket formula revered in family custom. Provided that this is true, disregard me. Be that as it may, for anybody all alone with brisket this year, may I recommend this moderate cooker formula, one of my untouched top picks (swap genuine for Passover tamari for the soy sauce).

Slow Cooker Brisket and Onions

Delicate, Melt-in-Your-Mouth Instant Pot Brisket

Medjool Date and Apple Charoset

Charoset, to improve

This nut and natural product blend is a basic piece of the Seder plate, yet in addition a succulent and splendid taste of Passover to the individuals who celebrate. Make a twofold bunch and, on the off chance that you need to get wild, go Ben and Jerry's and make dessert with it.

Apple Walnut Charoset

Medjool Date and Apple Charoset

Charoset Ice Cream

Step by step instructions to Make Creamy, Crunchy Matzo Brei

Matzo brei for breakfast

A definitive solace breakfast nourishment for the morning after Passover Seder and all through Passover.

Matzo Brei with Bananas and Pecans

Step by step instructions to Make Creamy, Crunchy Matzo Brei

Moment Pot Kacchi Lamb Dum Biryani

Biryani for breaking the quick

Ramadan begins the night of April 23 and in numerous societies, biryani is a customary dish for breaking the quick. By and by I would take any reason to eat biryani and I particularly suggest right now Pot sheep adaptation from Urvashi Pitre.

Moment Pot Kacchi Lamb Dum Biryani

Slow-Cooker Chicken and Rice Biryani

Vegetable Biryani Rice

Down to earth Dinners (But Make Them Spring)

While I intend to eat off my vacation ventures for at any rate a week (and my Easter candy for seven days after that!) April is likewise an opportunity to revive our formula records. Here are down to earth yet at the same time crisp thoughts, that break with winter's soups and bean stews yet fit in your extra-bustling haven at-home life.

Slow Cooker Spinach and Artichoke Chicken

Spring chicken (in the moderate cooker!)

Kelli, our Associate Food Editor, cherishes this moderate cooker chicken. "This moderate cooker chicken is my outright most loved supper at the present time. I mean simply take a gander at it, between the artichokes, lemon, spinach, and white wine, it shouts spring. The formula calls for boneless chicken bosoms, however I typically swap in boneless thighs."

Slow Cooker Spinach and Artichoke Chicken

Slow Cooker Pesto Chicken

Slow Cooker Chicken Piccata

Soup, made rich with an egg

Spring soups need to take a break from overwhelming winter bean stews and I love spring soups improved with eggs rather than a great deal of meat. Lauren Masur our Staff Writer particularly cherishes Greek-style egg and lemon soup: "This is my preferred soup ever when I'm feeling debilitated," she says.

Instructions to Make Greek Egg and Lemon Soup (Avgolemono)

Soba Noodle Broth Bowl with Miso-Butter Mushrooms

Gingery Poached Egg Soup

Smoky Roasted Vegetable Hummus Bowl

Hummus as a supper

Only an update: hummus can be the base of an awesome supper. It's not only a plunge, not only an a hors d'oeuvre. Heap simmered vegetables and a smidgen of extra meat or cheddar on a bowl of hummus and ta-da — an exquisite, fulfilling supper. (Here are five all the more smart thoughts as well.)

Smoky Roasted Vegetable Hummus Bowl

Mediterranean Hummus Bowl with Chickpeas and Soft-Boiled Egg

Broker Joe's Shawarma Chicken Hummus Bowls

Lemon Braised Chicken and Beans with Mint Pesto

Dried beans, spruced up

There's been such a sudden spike in demand for beans during this across the country shutdown; odds are acceptable you have some in your wash room as well and might be becoming somewhat ill of them. However, don't abandon beans; they can change perfectly to spring. I love this lemon and mint number, to begin.

Lemon Braised Chicken and Beans with Mint Pesto

Green Pea and Chickpea Falafel

Slow-Cooker White Beans in Parmesan Broth

Fresh Pan-Fried Beans with Wilted Greens

Bacon and Egg Fried Rice

Singed rice, livened up with your extras

Singed rice is a fantastic method to go through small amounts of extras; far beyond the aggregate of its parts. Bacon and Egg Fried Rice

Singed Rice with Thai Basil and Tofu

Step by step instructions to Make the Best Chicken Fried Rice Without a Wok

Simple Sheet Pan Chili Garlic Roasted Shrimp and Broccoli

Spring sheet skillet suppers

Sheet skillet suppers get a spring makeover with these three, one a fiery and garlicky shrimp and broccoli circumstance that Sheela says is as yet the most loved in her home. Or on the other hand attempt a salmon supper or this game-changing approach to cook gnocchi.

Simple Sheet Pan Chili Garlic Roasted Shrimp and Broccoli

Firm Sheet Pan Gnocchi and Veggies

Sheet Pan Crispy Salmon and Potatoes

Prepared Risotto with Peas, Asparagus and Pancetta

Prepared risotto (hands-off, all solace)

Risotto is a go-to dinner for us all year yet the effortlessness and solace of prepared risotto is actually what I need at this moment. These three truly feel directly for spring.

Prepared Risotto with Peas, Asparagus and Pancetta

The most effective method to Make Easy Oven-Baked Risotto

Prepared Mushroom Risotto with Caramelized Onions

Simple Lemon Bundt Cake with Fresh Lemon Glaze

Sweet Treats

You've heated banana bread, chocolate chip treats, and an excessive number of dish of brownies. Time to switch things up! Start with the no-prepare stuff at that point gradually work once again into pies.

Salted Brown Butter Rice Krispies Treats

Rice Krispies treats (however extravagant)

On the off chance that this preparing flood conveys into April allows all guarantee to take a brief break and do a no-heat spell with these MOST astounding darker spread Rice Krispies treats.

Salted Brown Butter Rice Krispies Treats

Red Velvet Rice Krispies Treats

Treats and Cream Ric

#food

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cooking-for-one-by-bc · 2 years

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Pasta e Ceci

Pasta e Ceci with bacon ( I didn’t have pancetta)

Ingredients:

1 Can Chi Chi beans 1 Can Diced tomatoes 8 oz Ditalini pasta 1 Clove Garlic 1/4 of small onion 8 oz Chicken broth 1/2 Tsp Parsley 1/2 Tsp Oregano 1/2 Tsp BasilRed chili flakes (to taste) Parmesan Salt & Pepper White Wine (to taste - I used a couple of oz) -Cook 3 slices of bacon and save some of the fat -Heat bacon fat and add 1 garlic clove, Onion, red chili flakes over medium heat 2-3 minutes -Add can of tomatoes, parsley, oregano, and cook for about 5 minutes over medium heat -While cooking add salt and pepper to taste -Add Chicken stock and a couple of oz of wine (I used a dry White since it was open) -Add Chi Chi beans and Ditalini -Let cook until Chi Chi beans and Ditalini are soft (about 12-15 minutes) -Finish with a little parsley and parmesan cheese (you can also add a drizzle of good olive oil) Buon appetito Measurements are approximate - I don’t have messing cups or spoons…

#CookingbyBob Italian Pasta

#CookingbyBob pasta Italian

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reciperesolutions · 3 years

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Classic lasagna bolognese. My own classic Italian lasagna is composed the same way: meat sauce and beschimella (no ricotta). This was an intenser recipe though: rather than just ground beef, pork ribs, pork shoulder, and pancetta went into the bolognese, then a separate recipe followed for a (lick-the-bowl-clean) parmesan beschimella. With one bite, my famed taste-tester said this was the best lasagna he’d ever tasted. I thought it was excellent: very rich, though, and in need of a bright green side (like steamed green beans) to balance it. I also made this right before investing in a fat separator, so you can see some unappetizing pooling against the clean white plate...that won’t be there next time :)

Definitely one for the books. Three part recipe - ragu and beschimella embedded:

https://www.177milkstreet.com/recipes/lasagna-bolognese

#brickhousemenu #milkstreet #italian

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justabstract · 3 years

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04: ONE-HOT POT SPINACH RICE, a meal for your broken soul

but when the sun comes down, what should you eat?

your spaghetti lunch might tastes savory with its freshly brewed tomato sauce and creamy squeezed cheese, but that will not erase the mixture of egg and parmesan in the appearance of carbonara: your memories with her will not vanish in just nine steps of doing spaghetti. admit it or not, you’ll still think of that plain yet full of pancetta pasta. you’ll still think of her when the sun comes down.

don’t worry, mate. it’s perfectly fine. but the time is ticking, when and what are you planning to cook for dinner? you ate eggs for breakfast. if you’re planning to cook it again tomorrow, that will cause too much fat and you might overdose yourself in forgetting the way she kissed your neck and consequently, you’ll cry out loud before you grab your midnight snacks because her loving memories are haunting you again. and so, why not let me teach you how to balance your diet?

you will entertain your grief the way how your tongue craved for egg yolk but you will also embrace yourself and take one step at a time to taste the sliced chili hotdogs. just one at a time, and it is perfectly fine to balance it with acknowledging the aftertaste of egg.

in case you don’t have any idea yet, i’ll make you balance yourself. how to cook one pot spinach rice fast when your heart is aching again because of her once beautiful glances that now became a terrifying ghost? it will just take twenty-five minutes and i’m allowing you to turn your head, only in 180 degrees.

but let’s have a rule: don’t step backward. you may look for your forgotten ingredients but don’t walk back to her venomous embraces. rather, i advise you to keep in mind the carbohydrates, proteins, and fibers that you will get once you ate your veggie dinner. firstly, prepare your ingredients without resuming your stopped playlist. it’s actually a right time for you to explore other types of music. but for now, have your own silence and reflect on yourself. next, don’t forget to rinse your one cup white rice smoothly using your bare clean hands and cook it without expecting her to come. just one cup. everything is different now, so you don’t have to pour another cup of rice. you may tear out but don’t let your tears get mixed on tap water. secondly, heat oil on a frying pan. just add garlic and sauté it until you can smell its golden fragrant. don’t add onions! i know she once told you that onions are essential, but try something new. add diced tomatoes instead. you will just tear up again if you cut onions on the verge of reminiscing. why not choose something that will somehow take away your pain? thirdly, gather your beans, baby spinach, and cooked rice. these three will complement your replaced companion of garlic, i tell you. trust yourself and mix them, patiently wait for up to five minutes until the veggies are now good to taste. don’t rush things if you want to balance yourself. do it safely; don’t kill yourself by artificially healing. next, add a pinch of pepper, salt, and curry powder. don’t depend on me in this matter. depend on yourself! make an unusual taste, that something both of you have never tasted. oh! wait. do you want to make it spicy? then add a lot of curry powder and pepper. but be careful on the way how you pour it. its spicy flavor will get your tongue twisted and prevent yourself from crying because of her. you will be reminded that you are brave enough and you’re more than halfway.

you are a fighter of your own fear. as you eat your spicy meal, you may want to have a cup of fresh milk for you to doze off on peaceful sleep. unlike coffee, it will not give you a caffeinated penumbra of her toxic doings and it will embrace your bones to become a stronger army in the war of heartaches. it is like a glass of cold water: it will help you soothe your pain, a perfect burp in effect.

you see, it’s okay to try something new. it’s fine if you tasted bitterness after the sugary content of her hershey’s. but at least, try reeses for your midnight snacks. you may try to eat chocolate mousse too; it may not freshly be made by her own recipe, but you now have yourself and it might be the key for you to meet a deserving lady when the magical time permits.

and here’s your one-pot spinach rice for dinner & suggested chocolate mousse for midnight snack. i hope you’re entertaining yourself through ups and downs without faking your smile. have a great evening ahead!

youtube

#prose #poetry #quotes #romance #life #words #love #sadness #Youtube

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lionwall08-blog · 5 years

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candy pork

What’s in a cooking repertoire? Is it basics, like how to make rice and a go-to method for roasting chicken? Is it your family’s classics, like a plum cake or the roast a cousin makes on Christmas Eve? Is it a collection of durable, flexible recipes that might be the last you ever need? I’ve been thinking about this since getting Jessica Battiliana’s first cookbook, Repertoire, this spring. I loved the concept immediately: the recipes she relies on most — not demanding but rewarding; not fancy, but special. There are recipes for parmesan chicken cutlets, meatballs, and a simplified eggplant parmesan; chicken tortilla soup, pretzel rolls, and corn fritters. There’s a recipe for the thing that most quickly went into my repertoire — a negroni (although I made it boulevardier-style) and potato chips (spoiler: they’re from a bag) — and birthday cakes too. But it was this candy pork that I couldn’t forget about, and I’m so glad I chose it, well, second.

[I wondered what my cooking repertoire would look like but realized with 1200 recipes in the archives and 105 in each of my cookbooks, it’s probably a little late for that, as I could never choose, although I did my best here.]

Battilana is a food columnist for the San Francisco Chronicle but also works on cookbooks, such as the incredible Vietnamese Home Cooking book (we made the pho here) from Charles Phan. From Phan, she learned about Vietnamese-style caramel sauces laced with Thai chilies, ginger, garlic, and shallots. At his restaurant, The Slanted Door, it’s applied to clay-pot chicken but in Repertoire it’s used to braise chunks of pork shoulder and it’s one of the best things I’ve made this year. [Her kids call it candy pork because kids know: nobody can resist candy.]

There are so many things I like about it: a more salty-than-sweet sauce that’s glossy and dark, the short ingredient list that’s still wildly complex with flavor, the fact that it cooks so much faster than a full pork shoulder, and you can use the braising time to have fun with sides, like rice, and vegetables, or, I don’t know, snack on a negroni and potato chips, right? It was kid-friendly and the leftovers were perfect, which means it’s real life friendly too. And with a name like candy pork, how could you not want to make on the rainy, cold pre-Halloween weekend we have ahead?

Some news! Speaking of kid-friendly… This month I start as columnist for Bon Appetít, with a focus on cooking for kids without descending into a steady diet of halved grapes and chicken nuggets (although I, in fact, adore chicken nuggets). It’s called “Picky Eaters Club” and the first column is in the November issue, on newsstands now, and online right here. The recipe is for a hearty dinner strata with heaps of mushrooms, kale, and leeks bound with cubes of sourdough (I prefer whole wheat, if you can find it), eggs, and cheese, glorious cheese (which seals the deal) and I hope you love it as much as we do.

Previously

One year ago: Sausage and Potato Roast with Arugula and Bakery-Style Butter Cookies Two years ago: Russian Honey Cake and Pumpkin Bread Three years ago: Cannoli Pound Cake and The Broccoli Roast Four years ago: Better Chocolate Babka and Fall-Toush Salad Five years ago: Purple Plum Torte and Lazy Pizza Dough + Favorite Margherita Pizza Six years ago: (Quick) Chicken Noodle Soup and Pancetta, White Bean, and Swiss Chard Pot Pies Seven years ago: Pear, Cranberry and Gingersnap Crumble Eight years ago: Roasted Eggplant Soup and Apple and Cheddar Scones Nine years ago: Breakfast Apple Granola Crisp and Jalapeno Cheddar Scones Ten years ago: Beef, Leek and Barley Soup and My Family’s Noodle Kugel Eleven years ago: Butternut Squash and Caramelized Onion Galette and Pumpkin Bread Pudding [New!] Twelve years ago: Winter Squash Soup with Gruyere Croutons

And for the other side of the world: Six Months Ago: Crispy Tofu Pad Thai 1.5 Years Ago: Granola Bark 2.5 Years Ago: Carrot Tahini Muffins 3.5 Years Ago: Carrot Graham Layer Cake, Wild Mushroom Pate, and Why You Should Always Toast Your Nuts 4.5 Years Ago: Baked Eggs with Spinach and Mushrooms

Candy Pork

Servings: 6 to 8

Time: 2hr 30mins

Source: Repertoire

Don’t be intimidated by the word caramel — Battilana’s instructions are perfect, and it’s a cinch.

8 ounces palm sugar, finely chopped, or 1 cup dark brown sugar

3/4 cup fish sauce

3 tablespoons canola or another neutral oil

4 pounds boneless pork shoulder, cut into 2-inch-by-3-inch chunks

Kosher salt and freshly ground black pepper

1 cup thinly sliced shallots

1 (2-inch-by-1-inch) piece fresh ginger, peeled and julienned

2 cloves garlic, peeled and crushed

2 to 3 Thai chilies (or 1 serrano), stemmed and thinly sliced

3 cups coconut water

Put the palm or brown sugar in a medium heavy-bottomed saucepan over medium-low heat. Cook until the sugar melts, about 8 to 10 minutes, stirring frequently so the sugar doesn’t scorch. When the sugar is smooth and completely melted, remove the pan from the heat and slowly stir in the fish sauce. The mixture may seize; if it does, return it to low heat and continue stirring until smooth.

Heat your oven to 300°F.

In a large Dutch oven over high heat — I use this pot for this, and most braises, although it exists at many lower price points — heat the canola oil. Season the pork pieces on all sides with salt and pepper. When the oil is hot, add some of the pieces of pork and sear until well browned on all sides, estimated at 8 minutes, but this part took me muh longer. Transfer to a rimmed baking sheet and repeat with the remaining pork.

When all the pork has been browned, reduce the heat to medium and add the shallots. Cook, stirring, until the shallots are softened, about 2 minutes, then add the ginger, garlic, and chilies and cook 1 minute more.

Return the pork and any accumulated juices to the pot and add the caramel sauce and coconut water. The pieces of meat should poke up above the level of the liquid; if they’re completely submerged, transfer the meat and liquid to a different pot. Bring to a boil, then reduce the heat so the liquid is simmering. Cover the pot and transfer to the oven.

After 15 minutes of cooking, peek under the lid to check that the liquid is simmering gently. If it’s bubbling very vigorously, reduce the oven temperature to 275°F for the remaining cooking time. Cook the pork with the lid back on for 70 minutes—the meat should be tender but not falling apart. Uncover the pot and continue cooking for 30 minutes more, until the exposed bits of pork are caramelized and the meat is tender that a chunk can easily be pulled back with a fork, as you hope it will on your plate. Remove from the oven and serve with rice.

[We also had some yellow wax beans (trimmed, cooked for 2 minutes, plunged in ice water, then drained), carrots (I cut them with a julienne peeler and doused them with a a couple glugs of rice vinegar, an equal amount of water, plus sugar and salt to taste and let them sit in the fridge and lightly pickle until the pork was done and up to two days, then drizzled it with a little toasted sesame oil before eating) and I put extra sliced scallions and chiles on the side so the adults who like them could add them to their plates to taste.]

Source: https://smittenkitchen.com/2018/10/candy-pork/

#read more #see more #check it out #interesting #learn more

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bulbspoon9-blog · 5 years

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Zucchini Pesto Pasta with Roasted Almonds

Creamy zucchini pesto pasta is an easy way to pack in vegetables. Blend raw zucchini into pesto to make it extra creamy and sub in roasted almonds for a roasted nuttiness. This creamy pesto pasta recipe is a refreshingly healthy summer dish – top with crispy pancetta or your favorite protein to make it a complete meal!

This recipe is sponsored by Diamond Nuts, a year-long partner of Snixy Kitchen.

Mark my words: This time next year, I’ll have an herb garden. It’ll be lush with mint and hopefully basil. I know nothing about growing herbs, but I know from walks around the neighborhood that mint loves our climate. I’ll also grow zucchini, so between the garden and my freezer stash of Diamond Nuts, I’ll have everything I need to make this zucchini pesto pasta all summer long.

When I told my next door neighbor of our plans, he all but bet $100 against my follow through, “You hate gardening and herbs are finicky!”

I don’t hate gardening. In his defense, we share a chainlink fence and all he sees is the backyard weed jungle we’ve had since we bought the house three years ago, save for the one weekend a year we spend mowing it all back. Also known as: Last weekend and the story of the taller-than-me-weeds.

The truth is, I hate yardwork and managing a field of weeds that has absolutely no payoff. Our backyard is just a pile of uneven dirt with weeds covering it. Even when we mow back the weeds, it’s still not a usable space yet.

YET! But it will be – next year!

BIG NEWS: We break ground in a little over two months on a major home addition. We’re ripping open the back of our house, converting our bedroom to a master bath & walk-through closet, and adding on two bedrooms, plus easy access to the backyard, AND A DECK. We’ve been waiting to landscape our backyard until finishing the addition because it’d be a waste when we’re going to lose half the yard anyway.

More on the addition to come, but for now, just know I’ve got big plans for gardening and lots of zucchini basil pesto next year.

Zucchini Pesto Pasta

This creamy zucchini pesto pasta recipe is the final dish in a year-long partnership with Diamond Nuts. Here’s the round-up of all the post I’ve made this past year:

Now I’m making a summer-forward zucchini pesto pasta using their whole almonds. I’ve roasted and chopped them up into the pesto with a few sprinkled on top for extra crunch. Served warm or cold, this creamy pesto pasta is the perfect healthy summer dinner recipe!

How to make Zucchini Pesto

Zucchini pesto is one of my favorite variations on classic pesto. Add a chopped up raw zucchini to the food processor or blender when making your pesto. Then continue as you usually do when making pesto!

Adding zucchini to the pesto makes it extra creamy and is the perfect way to add extra veggies to your dinner (and/or disguise them for toddlers). Raw zucchini has such a mild flavor that it takes a backseat to the more assertive basil, garlic, and almonds.

Make a double batch and store any extras in the freezer for up to 6 months.

Almond Pesto

You can easily sub almonds in for pine nuts in pesto. Before using almonds in pesto, be sure to roast them first. Roasting the whole almonds does two things. First, it adds depth of flavor, intensifying their nuttiness. It also improves the texture of the nuts for pesto, keeping them crisp when chopped up in the pesto.

Tip: When the summer day is too hot to turn on the oven to roast nuts, roast them in a toaster oven. That’s exactly what I did when I made this pesto on a 95°F day.

As a native to almond country (ahem “ah-mund”), my mom always taught me to keep a stash of whole Diamond Nuts almonds in my freezer. So, more often than not, I make pesto with roasted almonds because it’s what I’ve got on hand. In fact, I always roast more than I need for a recipe and store the rest already roasted to have some ready to go!

I also recommend reserving a handful of finely chopped roasted almonds to sprinkle on top for extra crunch almost like breadcrumbs.

Creamy Pesto Pasta with Zucchini

To serve this zucchini pesto, toss it with more shaved zucchini and your favorite pasta, adding a splash or two of pasta water to loosen the sauce until creamy. You can serve this dish cold or warm – heat on low, tossing with the pasta just until warmed through.

Serve topped with shaved parm, chopped roasted almonds, and fresh basil. Add your favorite protein to make it a complete meal. In my case, crispy pancetta.

Head over to my Instagram tomorrow at 12pm PDT for a giveaway of a year’s supply of Diamond of California Nuts!

More zucchini recipes

Disclosure: Special thanks to Diamond Nuts for providing the ingredients for this recipe and sponsoring this post! And thanks to you for supporting the companies that keep Snixy Kitchen cooking!

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 13 minutes

Total Time: 23 minutes

Creamy zucchini pesto pasta is an easy way to pack in vegetables. Blend raw zucchini into pesto to make it extra creamy and sub in roasted almonds for a roasted nuttiness. This creamy pesto pasta recipe is a refreshingly healthy summer dish - top with crispy pancetta or your favorite protein to make it a complete meal!

Ingredients

Zucchini Pesto

1 small zucchini, quartered and sliced into quarter-rounds (about 1½ cups)

¾ cup packed basil (*See note)

1/3 cup packed freshly grated parmesan cheese

1 garlic clove, coarsely chopped (add 1 more clove for a more garlicky pesto)

¼ teaspoon each kosher salt and pepper

½ cup + 1 tablespoon extra virgin olive oil

½ cup Diamond Nuts whole almonds, roasted

Pesto Pasta

1lb spaghetti, fettuccine, or other long pasta (gluten-free, if needed)

1 small zucchini, shaved into strips with a vegetable peeler

¼ Diamond Nuts whole almonds, roasted and finely chopped

Optional, for garnish: 3oz thinly sliced pancetta, fried until crispy

Instructions

Bring a large pot of salted water to boil over medium-high heat.

Prepare the zucchini pesto. Add zucchini, basil, parmesan, garlic, salt, and pepper to a food processor and pouring in olive oil as it runs, process until smooth. Add roasted almonds and pulse to desired texture. Tasted and adjust salt and pepper to desired taste.

Meanwhile, fry the pancetta in a skillet until crispy. Transfer to a paper-towel lined plate to cool, then coarsely chop.

Cook pasta according to the package, until al dente, reserving a cup of pasta water before draining. Rinse the pasta if using gluten-free pasta.

In the same pot over low heat, toss the pasta and shaved zucchini with pesto with a tablespoon of pasta water until warm and creamy, adding additional pasta water as needed. To serve cold, rinse the pasta with cold water and toss everything together without heat.

Serve garnished with shaved parmesan, fresh basil, chopped roasted almonds, and pancetta (if using).

Alternatively, top with your favorite meat or vegetarian protein such as grilled chicken or shrimp, or white beans.

Notes

*To keep your basil extra green and from oxidizing, blanch the basil in the pasta water for 5 seconds then quickly shock it by placing in a bowl of ice water. Squeeze the water out of it then add it to the food processor.

Source: https://www.snixykitchen.com/zucchini-pesto-pasta-with-roasted-almonds/