Pastina

TikTok Pastina

as seen on erekasfood

2.5 cups chicken broth (low sodium)

1/2 cup small pasta (I like star or orzo)

salt and pepper

Parmesan cheese rind

Cook pasta in chicken broth, season with salt and pepper, add parmesan rind. Slightly overcook pasta.

Remove cheese rind. Mix in 2 eggs, cook for another minute or two.

Serve with butter and freshly grated parmesan cheese.

Blue Cheese Dressing

 

Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!

from AllRecipes

Make your salad perfect with this rich homemade blue cheese dressing recipe. It has a nicely balanced flavor, and a deliciously creamy, chunky texture.

Recipe by LUCKYME9

 

Updated on September 30, 2022

Prep Time:

 

10 mins

Total Time:

 

10 mins

Ingredients

• 2 ½ ounces blue cheese

• 3 tablespoons buttermilk

• 3 tablespoons sour cream

• 2 tablespoons mayonnaise

• 2 teaspoons white wine vinegar

• ¼ teaspoon sugar

• ⅛ teaspoon garlic powder

• salt and freshly ground black pepper

Directions

1. In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.

Note 

Whole milk may be used in place of buttermilk for a milder flavor. Dressing may be refrigerated in an air-tight container for up to two weeks.

 

Burst Cherry Tomato Pasta

BY MOLLY BAZ

as seen on bonappetit

A simple sauce of juicy, bursty cherry tomatoes (aka nature’s Gushers) that comes together in around 15 minutes. If you can’t find cherry tomatoes, any larger ones will work just as well for this summery pasta sauce recipe. Simply cut them into pieces about the size of cherry tomatoes and proceed.

Ingredients

4 servings

½

cup extra-virgin olive oil, plus more for drizzling

6

garlic cloves, smashed

4

pints cherry tomatoes (about 2½ lb.)

¾

tsp. crushed red pepper flakes

2

large sprigs basil, plus 1 cup basil leaves, torn if large

1½

tsp. kosher salt, plus more

Pinch of sugar (optional)

12

oz. campanelle or other tube pasta

1

oz. finely grated Parmesan (about ⅓ cup), plus more for serving

Preparation

1. Step 1

   Heat ½ cup oil in a large heavy pot over low. Add garlic and cook, stirring, until softened and fragrant but not browned, about 2 minutes. Increase heat to medium and add tomatoes, red pepper flakes, basil sprigs, and 1½ tsp. salt. Cook, stirring to coat, until tomatoes begin to burst, about 4 minutes. Smash some but not all of the tomatoes with the back of a wooden spoon to help create a sauce, then continue to cook, stirring occasionally, until a chunky, thickened sauce comes together and about half the tomatoes are completely broken down and half remain in tact, 10–12 minutes. Taste and adjust seasoning, adding sugar if sauce seems tart. Pluck out and discard basil sprigs.

   Step 2

   Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, add to pot with sauce, and cook over medium heat, stirring, until coated, 1–2 minutes. Remove from heat and stir in 1 oz. Parmesan.

   Step 3

   Divide pasta among bowls. Top with more Parmesan and 1 cup basil leaves. Drizzle with oil.

Korean Beef Bulgogi

 

KOREAN BEEF BULGOGI

from DamnDelicious

yield: 6 SERVINGS

 

prep: 2 MINUTES

cook: 15 MINUTES

total: 3 MINUTES

A super easy recipe for Korean BBQ beef with the most flavorful marinade! The thin slices of meat cook quickly, and it’s so tender!!!

INGREDIENTS

• 1 1/2 pounds boneless rib eye steak
• 1/2 small pear, peeled and coarsely grated
• 1/4 cup reduced sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons toasted sesame oil
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon gochujang, Korean red pepper paste
• 2 tablespoons vegetable oil, divided
• 2 green onions, thinly sliced
• 1 teaspoon toasted sesame seeds

INSTRUCTIONS

• Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
• In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.
• Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.
• Serve immediately, garnished with green onions and sesame seeds, if desired.

NOTES

*If you do not have a cast iron grill pan, you can also use a large cast iron skillet.

20 Minute Red Curry Noodles with Fried Coconut Garlic

 

20 Minute Red Curry Noodles with Fried Coconut Garlic

as seen on Half Baked Harvest
All you need are pantry ingredients and about 20 minutes - so delish!

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Servings: 4

 

Calories: 601kcal

 

Author: Tieghan Gerard

Ingredients

• 8 ounces rice noodles
• 4 tablespoons sesame oil
• 6-8 cloves garlic, finely chopped
• 3 tablespoons finely shredded coconut
• flaky salt
• 2 zucchini or summer squash diced
• 1 tablespoon fresh grated ginger
• 2-3 tablespoons Thai red curry paste
• 1 (14 ounce) can full fat coconut milk
• 1 tablespoon low sodium soy sauce or tamari
• 2 teaspoons honey
• juice from 1 lime
• 1/2 cup fresh basil or cilantro, roughly chopped
• fresno peppers, for serving

Instructions

• 1. Cook rice noodles according to packaged directions. 

  2. Heat the sesame oil in a large skillet over medium heat. Add the garlic and cook until golden, about 3 minutes. Stir in the coconut and cook until the garlic is crisp and the coconut is toasted, about 2 minutes. Spoon the mix out of the skillet and drain onto a paper towel, season with salt. 

  3. Return the skillet to medium heat. Add the zucchini and cook 2-3 minutes until softened. Stir in the curry paste and ginger and cook until fragrant, about 1 minute.

  4. Pour in the coconut milk, 1/3 cup water, soy sauce, and honey. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lime juice and basil.

  5. To serve, divide the noodles and sauce between bowls. Top with peppers, fresh basil, and the fried garlic.

Thanksgiving Salad

Thanksgiving Salad 

-from IG @dianemorrisey

Some ideas:

Quinoa

Kale

Brussel Sprouts

Roasted Sweet Potato

Toasted Walnuts (optional)

Feta (optional, exclude to make vegan)

Diced Apple

Pomegranate Seeds

Roasted Butternut Squash cubes

Top with My Favourite Holiday Salad Dressing 

My Favorite Holiday Salad Dressing

My Favorite Holiday Salad Dressing:

via IG @dianemorrisey

1/2 cup orange juice 
Zest of one orange 
1/2 cup balsamic vinegar 
2 tbls pure maple syrup 
1 clove minced garlic 
1 tbls dijon 
1/2 tsp kosher salt 
1/2 tsp freshly cracked pepper 
3/4 cup olive oil 

Put all ingredients in a jar and shake until fully combined. 

 

Strawberry Pretzel Salad

via Allrecipes.com 

Strawberry pretzel salad is an easy dessert with lots of contrasting textures and flavors. It isn't too sweet, nor too salty, and looks really pretty when you make it in a glass ovenproof baking dish.

Recipe by Betty

 

Updated on October 21, 2022

Prep Time:

 

20 mins

Cook Time:

 

2 hrs 10 mins

Total Time:

 

2 hrs 30 mins

Ingredients

• 2 cups crushed pretzels

• ¾ cup butter, melted

• 3 tablespoons white sugar

• 1 (8 ounce) package cream cheese, softened

• 1 cup white sugar

• 1 (8 ounce) container frozen whipped topping, thawed

• 2 (3 ounce) packages strawberry flavored Jell-O®

• 2 cups boiling water

• 2 (10 ounce) packages frozen strawberries

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Stir crushed pretzels, melted butter, and 3 tablespoons sugar together until well-combined; mix well and press mixture into the bottom of a 9x13-inch baking dish.

3. Bake in the preheated oven until set, about 8 to 10 minutes; set aside to cool.

4. Place cream cheese and 1 cup sugar in a large bowl. Beat with an electric mixer until smooth; fold in whipped topping. Spread mixture onto cooled crust.

5. Dissolve gelatin in boiling water. Stir in still-frozen strawberries and allow to set briefly. Pour and spread over cream cheese layer; refrigerate until set, at least 2 hours.

World Peace Potatoes (Ultimate roast potatoes)

 

World Peace Potatoes

(ultimate roast potatoes)

By 

• Angela Nilsen as seen on BBC Good Food

• Prep:15 mins - 20 mins
• Cook:50 mins

Ingredients

• 1kg Maris Piper potatoes
• 100g duck or goose fat (for a luxurious taste), or 100ml/3½fl oz olive oil 
• 2 tsp flour
• Maldon salt, to serve

Method

• STEP 1

  Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.

• STEP 2

  Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).

• STEP 3

  Drop the potatoes into a large pan and pour in enough water to barely cover them.

• STEP 4

  Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.

• STEP 5

  Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.

• STEP 6

  Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.

• STEP 7

  Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.

• STEP 8

  Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over.

• STEP 9

  Spread them in a single layer making sure they have plenty of room.

• STEP 10

  Roast the potatoes for 15 mins, then take them out of the oven and turn them over.

• STEP 11

  Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.

• STEP 12

  Scatter with Maldon salt and serve straight away.

Method

• STEP 1

  Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.

• STEP 2

  Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).

• STEP 3

  Drop the potatoes into a large pan and pour in enough water to barely cover them.

• STEP 4

  Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.

• STEP 5

  Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.

• STEP 6

  Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.

• STEP 7

  Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.

• STEP 8

  Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over.

• STEP 9

  Spread them in a single layer making sure they have plenty of room.

• STEP 10

  Roast the potatoes for 15 mins, then take them out of the oven and turn them over.

• STEP 11

  Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.

• STEP 12

  Scatter with Maldon salt and serve straight away.

A star rating of 4.8 out of 5.