7:37:00 AM
Ingredients 2 cups raw cashews, soaked in water* juice of 2 lemons 1 teaspoon salt 16 ounces frozen spinach, defrosted 3 garlic cl...
Ingredients
2 cups raw cashews, soaked in water*
juice of 2 lemons
1 teaspoon salt
16 ounces frozen spinach, defrosted
3 garlic cloves, minced
1 tablespoon dried basil
1 tablespoon dried oregano
21 jumbo shells
1 (25 ounce) jar marinara sauce
1/4 cup whole wheat panko breadcrumbs + fresh parsley for topping
Instructions
Fullrecipe from : yummly.co
Start by bring a large pot of water to a boil and add salt. Cook the box of jumbo shells as directed. It should make more than 21 shells but that’s okay. It’s good to have extra in case some break. Strain the shells, rinse with cold water and set aside.
Next make the cashew cheese by draining and rinsing the cashews. Transfer them to a blender or a food processor, add the lemon juice and one teaspoon of salt. Blend on high until smooth with a texture similar to ricotta cheese. You may need to use a spatula to scrape down the sides in between blending. Spoon the cashew cheese out into a large bowl and set aside.
Once the frozen spinach has defrosted, place it in a strainer. Fold a few paper towels together and use them to press on top of the spinach so that the excess water strains out of the bottom. Repeat this step until the spinach is mostly dry. Add it to the bowl with cashew cheese along with the dried herbs, minced garlic and a dash of salt & pepper then stir everything together until well-combined.
Preheat the oven to 350°F and pour 1/2 of the jar of marinara over the bottom of a 9 x 13” baking dish. Using a spoon, scoop the cashew spinach mixture into each shell and arrange them in the baking dish. Spoon the remaining marinara on top and sprinkle with panko breadcrumbs, then cover the baking dish with foil and bake in the oven for 35 minutes.
Allow to cool for a few minutes before serving. Top with fresh parsley, serve warm and enjoy!
Store leftovers in an airtight container for up to four days or freeze before baking for up to one month.
Gardener
6:56:00 AM
Ingredients 1 lb. unccoked shrimp (remove shells, tails and veins) 1 Tbsp cajun seasoning 2 Tbsp. butter 1/4 c. red pepper, chopped...
Ingredients
1 lb. unccoked shrimp (remove shells, tails and veins)
1 Tbsp cajun seasoning
2 Tbsp. butter
1/4 c. red pepper, chopped
1 tsp. minced garlic
1 c. heavy whipping cream
1/2 c. grated parmesan cheese
1/2 tsp. basil
1/8 tsp. pepper
8 oz. linguine, cooked al dente
Instructions
Full recipe from : yummly.co
Stir together and coat the shrimp in cajun seasoning. In a large fry pan over medium heat, melt the butter and add the seasoned shrimp and sauté until shrimp begins to turn pink. Add the red pepper and minced garlic and sauté another minute or two.
Reduce heat to medium-low and add the cream, parmesan cheese, basil, and pepper and simmer for about 10 minutes (I like to cook the pasta while this is simmering).
Toss in the cooked pasta and stir to coat.
Gardener
11:36:00 PM
INGREDIENTS ½ lb. penne pasta $0.89 1 small onion $0.25 2 cloves garlic $0.16 1 Tbsp olive oil $0.16 1 (15 oz.) can diced tomatoes...
INGREDIENTS
½ lb. penne pasta $0.89
1 small onion $0.25
2 cloves garlic $0.16
1 Tbsp olive oil $0.16
1 (15 oz.) can diced tomatoes $0.59
½ tsp dried oregano $0.03
½ tsp dried basil $0.03
pinch red pepper flakes (optional) $0.02
½ tsp salt $0.03
freshly cracked pepper to taste $0.05
2 Tbsp tomato paste $0.11
2 oz. cream cheese $0.48
¼ cup grated Parmesan $0.42
½ (9 oz.) bag fresh spinach $0.50
INSTRUCTIONS
Full recipe from : yummly.co
Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.
While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes).
Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a ½ cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.
Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.
Gardener
3:59:00 AM
Ingredients 2 and 1/2 cups tortellini (refrigerated kind) - 10 oz (half of 20 oz bag) 1 teaspoon olive oil 1/2 tablespoon butter 5 ...
Ingredients
2 and 1/2 cups tortellini (refrigerated kind) - 10 oz (half of 20 oz bag)
1 teaspoon olive oil
1/2 tablespoon butter
5 garlic cloves, minced
1 cup vegetarian no-chicken broth (or chicken broth)
1 cup heavy cream
1 cup Asiago cheese, grated
1/4 teaspoon salt (approximately, to taste)
fresh parsley, chopped
Instructions
Full recipe from : yummly.co
Cook tortellini according to package instructions, rinse with cold water and drain.
Heat olive oil and butter on medium heat in a large skillet, add minced garlic and cook for about 1 minute on medium heat, stirring, without burning.
Add vegetarian broth and heavy cream to the skillet with cooked garlic. Bring to boil, stirring. Once the liquids are boiling, immediately add cheese, reduce heat to medium simmer, and keep stirring everything together, on medium simmer, until cheese melts - about 1 minute. Reduce to very low simmer, add salt. I usually add 1/8 teaspoon of salt, taste the sauce, and then add another 1/8 teaspoon of salt if needed. (Do not add all of 1/4 teaspoon of salt right away - taste first).
Add cooked tortellini, and continue to cook, constantly stirring, to thicken the sauce - for another minute.
To serve, top each serving with finely chopped fresh parsley
Gardener
8:16:00 AM
Ingredients KUNG PAO SPAGHETTI: 1 pound spaghetti or linguini 1 tsp vegetable oil 4 cloves garlic minced 1/2 cup dry roasted peanu...
Ingredients
KUNG PAO SPAGHETTI:
1 pound spaghetti or linguini
1 tsp vegetable oil
4 cloves garlic minced
1/2 cup dry roasted peanuts roughly chopped
2 green onions sliced
2/3 cup soy sauce
1/2 cup chicken broth or stock
1/2 cup dry sherry can substitute with equal amount of chicken broth or stock
2 Tbsp red chili paste with garlic to taste
1/4 cup brown sugar
2 Tbsp rice vinegar
2 Tbsp cornstarch
1 Tbsp sesame oil
CHICKEN MEATBALLS:
1 pound ground chicken
1/3 cup yellow onion finely diced or grated
1 egg
1/4 cup all purpose flour
1/3 cup oats
1 Tbsp sriracha sauce
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp ground pepper
2 cloves garlic minced
FOR THE MEATBALL SAUCE:
4 Tbsp soy sauce
2 Tbsp sriracha sauce
2 Tbsp red chili paste with garlic
2 Tbsp honey
Instructions
Full recipe from : yummly.co
MAKE THE KUNG PAO SPAGHETTI:
Whisk together soy sauce, chicken broth, sherry, chili paste, brown sugar, rice vinegar, cornstarch and sesame oil in a small mixing bowl and set aside.
Bring a large pot of water to a boil, add some salt and cook spaghetti according to package directions for al dente. Drain and toss with a drizzle of vegetable oil to keep from clumping.
In a large skillet, heat vegetable oil over MED heat and add minced garlic. Saute, stirring constantly for about 30 seconds.
Pour in reserved sauce mixture, bring to a boil, reduce heat to a simmer and let cook until slightly thickened. This will take about 2 minutes.
Toss drained pasta in the sauce.
MAKE THE KUNG PAO CHICKEN MEATBALLS:
Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray. Set aside.
To a mixing bowl, combine meatball ingredients and mix until well combined. Careful not to over mix though, otherwise the meatballs will be tough.
Scoop meat mixture into tablespoon sized balls and roll into a ball. If the meat sticks to your hands too much, wet your hands slightly with water.
Place meatballs on prepared cookie sheet and bake approximately 25 minutes, until they begin to turn golden brown and are cooked through.
To a small mixing bowl, whisk together sauce ingredients and set aside.
Once meatballs are done, remove from oven and let cool for a few minutes.
Toss meatballs in sauce.
TO SERVE:
Serve a plate of the Kung Pao spaghetti with several chicken meatballs on top. Garnish with sesame seeds, sliced green onions, and chopped peanuts.
Gardener
7:45:00 AM
INGREDIENTS 2-1/2 cups uncooked bow tie pasta 6 cups torn romaine lettuce 1 medium tomato, diced 4 bacon strips, cooked and crumble...
INGREDIENTS
2-1/2 cups uncooked bow tie pasta
6 cups torn romaine lettuce
1 medium tomato, diced
4 bacon strips, cooked and crumbled
1/2 cup ranch dressing
1 Tablespoon barbecue sauce
1/4 teaspoon pepper
INSTRUCTIONS
Full recipe from : yummly.com
Cook pasta according to package directions. Drain. Then rinse pasta under cold water.
In a large bowl, combine the romaine lettuce, tomato, bacon and pasta.
Drizzle the ranch dressing and barbecue sauce over the top. Gently toss to coat evenly. Season with pepper. Serve immediately and enjoy!
Gardener
6:03:00 AM
INGREDIENTS 2 avocados (ripe) 1 tablespoon lime juice 1/3 cup plain Greek yogurt 1/2 teaspoon garlic powder 1/3 cup chicken stock ...
INGREDIENTS
2 avocados (ripe)
1 tablespoon lime juice
1/3 cup plain Greek yogurt
1/2 teaspoon garlic powder
1/3 cup chicken stock (or veggie stock)
salt and pepper (to taste)
12oz spaghetti (cooked and drained)
bacon (cooked and chopped)
grated parmesan
DIRECTIONS
Full recipe from : yummly.com
In a large bowl (or food processor) mash the avocados. Add in lime juice, yogurt, garlic, chicken stock, and salt and pepper and mix until smooth and creamy. Add pasta to the bowl and toss until coated.
Top with bacon and parmesan, if desired.
Gardener
10:09:00 AM
Ingredients: 4 oz linguini, whole wheat or low carb 1 cup frozen peas 2 tbsp chopped parsley 1 tsp extra virgin oil 1 tesp butter...
Ingredients:
4 oz linguini, whole wheat or low carb
1 cup frozen peas
2 tbsp chopped parsley
1 tsp extra virgin oil
1 tesp butter
6 large sea scallops, cleaned
course salt
ground pepper
Directions:
Full recipe from : yummly.com
Cook pasta in a medium pot of boiling salted water until al dente, according to package instructions adding the peas to the boiling pasta water 4 minutes before finished. Reserve 1/2 cup of pasta water before draining, drain the pasta and return to pot. Add parsley and 1 teaspoon of olive oil. Stir, adding reserved pasta water a little at a time. Adjust salt and pepper, to taste.
Meanwhile while the pasta is cooking, season the scallops with salt and pepper. In a large skillet, heat butter over medium flame. Cook scallops until browned on one side, 2 to 3 minutes. Flip; cook until opaque throughout, about 30 to 60 seconds more, while their centers are still slightly translucent (you can check this
by viewing them from the side). Be careful not to overcook or they will become tough.
Gardener
8:26:00 AM
Ingredients 3 large garlic cloves, minced 1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes ...
Ingredients
3 large garlic cloves, minced
1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes
1 lb chicken breast tenders
salt
paprika (just a little bit)
1 cup half and half (half milk - half cream to form a lighter cream)
1 cup mozzarella cheese, shredded
8 oz penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)
1 tablespoon basil (if using dry basil), if using fresh basil you can add more
1/4 teaspoon crushed red pepper flakes (at least, add more to taste)
1/2 cup reserved cooked pasta water (or more)
salt, to taste
Instructions
Full recipe from : yummly
Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
In a large pan, on high heat, sautee garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat.
Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking).
Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine.
Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.
Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.
Gardener
11:08:00 AM
Ingredients 2 tablespoons vegetable or canola oil 1 medium yellow onion, diced 2 cloves of garlic, finely minced 1/2 pound loose ch...
Ingredients
2 tablespoons vegetable or canola oil
1 medium yellow onion, diced
2 cloves of garlic, finely minced
1/2 pound loose chorizo sausage
1 14-ounce can diced tomatoes, drained of juice
1 14-ounce can light red kidney beans
1 14-ounce can dark red kidney beans
1 fully-cooked boneless and skinless chicken breast, shredded
1/2 teaspoon ground cumin
1/2 teaspoon chili powder (more to taste)
salt and black pepper (to taste)
1/2 cup chicken broth
3 boxes of Organic Annie's Mac and Cheese
4 tablespoons unsalted butter, cubed
1/3 cup whole milk (more as needed)
1 cup shredded cheddar cheese
2 tablespoons fresh parsley, chopped
Instructions
Full recipe from : cookingandbeer.com
In a large skillet, add the oil. Heat over medium heat, and add the onion. Cook until tender, about 5 minutes. Add the garlic and cook for an additional minute before adding the chorizo sausage. Break up the sausage and stir. Cook until the sausage is fully-cooked, about 8 minutes. Add the tomatoes, both kidney beans, chicken breast, cumin, chili powder, salt and black pepper to taste, and chicken broth. Stir and cover. Cook for about 10 minute to allow the flavors to meld.
Meanwhile, bring a large pot of water to a boil. Salt the water and add the shells from the 3 boxes of Annie's Mac and Cheese. Cook the shells until al dente, remove from heat, and drain. Set aside.
Add the shells to the skillet with the meat and veggies. Stir to combine.
In a separate medium saucepan, melt the butter. Whisk in the milk and the cheese powder from the boxes of mac and cheese. Whisk until smooth and creamy. Add more milk as needed. Pour the cheese sauce into the shell mixture and add the shredded cheddar cheese. Fold the ingredients together until fully combined.
Keep warm until you are ready to serve. Garnish with fresh parsley. Enjoy!
karari
2:56:00 PM
Ingredients: 2 skinless chicken breast halves, diced in 1 inch cubes cooking spray 1/2 tsp each of dried oregano and dried basil k...
Ingredients:
2 skinless chicken breast halves, diced in 1 inch cubes
cooking spray
1/2 tsp each of dried oregano and dried basil
kosher salt and fresh pepper
8 oz gluten-free or whole wheat spaghetti
2 cups grape tomatoes, halved
6 cloves garlic, smashed and coarsely chopped
4 tsp extra virgin olive oil
4 tbsp chopped fresh basil
Directions:
Full recipe from : yummly.com
Bring a large pot of salted water to boil.
Season chicken generously with salt, pepper, oregano and basil. Heat a large skillet on high heat. When hot, spray with oil and add chicken. Cook about 3-4 minutes, until no longer pink. Remove chicken and set aside.
Add pasta and cook according to package directions. Reserve about 1/2 cup pasta water before draining.
While pasta cooks, add olive oil to skillet on high heat. Add garlic and sauté until golden brown (do not burn). Add tomatoes, salt and pepper and reduce heat to medium-low. Sauté about 4-5 minutes. When pasta is drained, add pasta to tomatoes and toss well. If pasta seems too dry, add some of the reserved pasta water. Add fresh basil and chicken and toss well. Serve and top with good grated cheese.
Gardener
6:47:00 PM
INGREDIENTS 1 pound ground beef ½ teaspoon salt Pinch of black pepper 1 ounce packet taco seasoning (or about 3½ tablespoons homema...
INGREDIENTS
1 pound ground beef
½ teaspoon salt
Pinch of black pepper
1 ounce packet taco seasoning (or about 3½ tablespoons homemade taco seasoning)
2 cups water
1 cup jarred mild salsa
8 ounces uncooked rotini pasta
1½ cups shredded Mexican-style cheese
Optional toppings - chopped tomatoes, avocado, crushed tortilla chips, chopped cilantro
INSTRUCTIONS
Full recipe from : yummly.com
Preheat a large deep skillet over medium heat.
Add ground beef and season with salt and pepper.
Cook, stirring occasionally until cooked thoroughly.
Drain grease.
Stir taco seasoning into ground beef then stir in water, salsa and pasta noodles.
Bring mixture to a boil.
Stir, cover and reduce heat to a simmer.
Cook for about 15 minutes until pasta is tender.
Turn off heat and stir in cheese.
Season with additional salt and pepper if needed.
Serve with optional toppings if desired.
Gardener
6:35:00 AM
Ingredients 1. Rotini pasta / any pasta you prefer – 2.5 cups 2. Olive oil – 1.5 tbsp 3. Mushroom – 3/4 cup, sliced Zucchini...
Ingredients
1. Rotini pasta / any pasta you prefer – 2.5 cups
2. Olive oil – 1.5 tbsp
3. Mushroom – 3/4 cup, sliced
Zucchini – 1/2 cup, cut into cubes
Broccoli – 3/4 cup, cut into small florets
Baby spinach – 1 cup
4. Cherry tomatoes – 1/4 cup,halved
5. Salt and pepper – As required to season
6. Marinara sauce – 1/4 cup + 2 tbsp
7. Parmesan cheese – 3 tbsp, grated
Method
Full recipe from : yummly.com
1.Cook pasta according to package instructions adding salt and 1/2 tsp olive oil until al dente.
2. Heat olive oil in a pan. Add mushroom and cook for 1 – 2 minutes. Next add zucchini and broccoli. Cook for a minute. Season with salt and pepper. Add baby spinach and mix well. When pasta is done, add it to the pan. Next add marinara sauce and mix well. Switch off. Top with cherry tomatoes and grated parmesan cheese. Mix well. Enjoy!
karari
3:51:00 AM
Ingredients 500g (1 lb 2 oz) broccoli, florets removed 2 tablespoons olive oil 60g (2 1/2 oz) bacon, finely chopped 200ml (7 fl oz)...
Ingredients
500g (1 lb 2 oz) broccoli, florets removed
2 tablespoons olive oil
60g (2 1/2 oz) bacon, finely chopped
200ml (7 fl oz) milk
500g (1 lb 2 oz) pasta (any pasta that holds onto sauce, like orecchiette or ridged rigatoni)
60g (2 1/4 oz / 1/2 cup) finely grated parmesan cheese, plus extra to serve
A few pinches of chilli flakes (optional)
Method
Full recipe from : yummly.com
Wash the broccoli and cut into florets. Boil in a large saucepan of salted water for 12-15 minutes until soft. Remove the broccoli when done and reserve the water to cook the pasta in.
In a large frying pan, heat the oil and fry the bacon for 3-4 minutes, then add the broccoli. Stir a little then add the milk. Cook for 15 minutes, stirring occasionally, breaking up the broccoli with the back of the spoon as you go. The sauce will end up a milky green colour and quite thick.
Cook the pasta in the saucepan and water you used for the broccoli. Before draining, reserve some pasta water, then drain and return the pasta to the pot. Add the broccoli sauce and parmesan, stirring to combine and season with salt and pepper. Spoon in enough pasta water to loosen the sauce to help it cover the pasta evenly and create a creamy texture.
Serve with extra parmesan grated over the top. Add chilli flakes if you’d like some extra punch.
Gardener
5:01:00 AM
INGREDIENTS 2 Tbsp olive oil 1 onion, diced 4 garlic cloves, minced ⅔ cup dry white wine 1 tsp paprika ¼ tsp salt and black peppe...
INGREDIENTS
2 Tbsp olive oil
1 onion, diced
4 garlic cloves, minced
⅔ cup dry white wine
1 tsp paprika
¼ tsp salt and black pepper, to taste
2½ cups low-sodium chicken broth
1 (28 oz) can petite diced tomatoes
10.5 oz uncooked whole wheat spaghetti
24 oz raw seafood (shrimp, squid, scallops, mussels, clams, etc)
handful of parsley, minced
1 lemon, cut into wedges
INSTRUCTIONS
Full recipe from : yummly.com
Heat the olive oil in a large, deep skillet or wok. Once hot, add the onion and cook for 4-5 minutes or until softened. Add garlic and cook 30-60 seconds or until fragrant. Add the wine and simmer until nearly all is cooked off. Increase heat to high and stir in the paprika, salt, pepper, tomatoes, and broth; bring to a boil.
Reduce heat to medium-low, and stir in the pasta. Cook for 7-9 minutes, stirring occasionally. Add the seafood and cook 3-4 minutes or until cooked. Top with parsley and serve with lemon wedge.
Gardener
9:13:00 AM
Sundried Tomato Pesto Zucchini Pasta with Corn, Beans and Spinach Pesto Ingredients: ½ cup sundried tomatoes 1 tbsp pine nuts 3 t...
Sundried Tomato Pesto Zucchini Pasta with Corn, Beans and Spinach
Pesto Ingredients:
½ cup sundried tomatoes
1 tbsp pine nuts
3 tbsp olive oil (or more, if you prefer it creamier)
5 cranks of the sea salt grinder
7 cranks of the peppercorn grinder
Zucchini Pasta Ingredients
1 medium zucchini, spiralized into thin noodles
½ ear of corn
1 cup spinach
1/3 cup cannellini beans
Preparation:
Full recipe from : onegreenplanet.org
Place your corn in a medium saucepan, cover with water, and bring to a boil. Boil for 2-3 minutes and then pour out into a colander to drain. Once cooled, scrape the kernels off the cob and set aside.
Place all of the ingredients for the pesto into a food processor and blend until creamy. Set aside.
Place a large skillet over medium-low heat. Once skillet heats, add in zucchini noodles, spinach and sun dried tomato pesto. Mix to combine thoroughly and stir frequently to cook. Stir frequently until noodles heat, soften and the pesto covers all noodles.
Pour the pasta into a bowl and top with cannellini beans and corn. Enjoy!
karari
