1. image: Download

    liahannah112:

Ingredients:
1/3 cup olive oil
3 Tablespoons red wine vinegar
2 Tablespoons capers
1 clove minced garlic
8 ounces fresh mozzarella
2 cups cherry tomatoes halved
1/2 cup chopped fresh basil
1/4 cup chopped fresh flat leaf parsley
1 box orecchiette (or any other tube pasta you have)
1/4 cup reserved cooking liquid
salt and pepper
1/3 cup roasted pine nuts
Parmesan cheese
Directions:
In a large bowl, combine the olive oil, vinegar, capers, and garlic. Season with salt and pepper.
Add the tomatoes and mozzarella.
Give a good toss. Let this marinate for 30 minutes if possible. I do this if I have time, if I don’t I do this while the water is boiling for the pasta.
Toss in the basil and parsley. I reserve a little for adding at the very end.
Cook the pasta in a pot of salted water.
Make sure to reserve at least 1/4 cup of the cooking liquid.
Add the pasta and the reserved pasta water. Toss well. Check for seasoning. Add salt and pepper as needed.
Sprinkle the reserved herbs on the top. Add the pine nuts and some Parmesan cheese.

    liahannah112:

    Ingredients:

    • 1/3 cup olive oil
    • 3 Tablespoons red wine vinegar
    • 2 Tablespoons capers
    • 1 clove minced garlic
    • 8 ounces fresh mozzarella
    • 2 cups cherry tomatoes halved
    • 1/2 cup chopped fresh basil
    • 1/4 cup chopped fresh flat leaf parsley
    • 1 box orecchiette (or any other tube pasta you have)
    • 1/4 cup reserved cooking liquid
    • salt and pepper
    • 1/3 cup roasted pine nuts
    • Parmesan cheese
    Directions:
    1. In a large bowl, combine the olive oil, vinegar, capers, and garlic. Season with salt and pepper.
    2. Add the tomatoes and mozzarella.
    3. Give a good toss. Let this marinate for 30 minutes if possible. I do this if I have time, if I don’t I do this while the water is boiling for the pasta.
    4. Toss in the basil and parsley. I reserve a little for adding at the very end.
    5. Cook the pasta in a pot of salted water.
    6. Make sure to reserve at least 1/4 cup of the cooking liquid.
    7. Add the pasta and the reserved pasta water. Toss well. Check for seasoning. Add salt and pepper as needed.
    8. Sprinkle the reserved herbs on the top. Add the pine nuts and some Parmesan cheese.
     
  2. image: Download

    roachpatrol:

buzzfeedfood:

30 easy dinners, one pan, no problems

HELLO. 
     
  3. fscottfitzgerald:

    Cauliflower & Sausage Casserole 

    1 medium head cauliflower, about 2 pounds 
    1 teaspoon fine table salt
    1 tablespoon olive oil
    1/2 pound uncooked herbed chicken sausage OR spicy Italian sausage, removed from casings
    1 medium onion, about 1/2 pound, diced
    4 cloves of garlic, minced 
    2 stems fresh thyme, leaves only
    One 28-ounce can whole peeled tomatoes, drained and liquid reserved
    2/3 cup bread crumbs
    1/4 cup grated Parmesan cheese
    Kosher salt and freshly ground pepper to taste

    Heat the oven to 350°F and lightly grease a 9x13-inch baking dish with olive oil.

    Cut the cauliflower head in quarters. Slice away the leaves and stem, and with an angled cut cut away the core from each quarter of the cauliflower head. Chop cauliflower roughly into bite-sized florets, each about 1-inch across.

    Bring 3 quarts of water to a boil over high heat. Stir in the salt. Add the cauliflower florets and boil for 2 minutes. Drain into a colander set in the sink. Run cold water over the florets to stop the cooking process and shake the colander to drain any excess water. Return the cauliflower to the cooking pot and set aside.

    Place a 10-inch sauté pan over medium-high heat. Add the olive oil and then, when the pan is quite hot, add the sausage. Use a spoon to break up the meat. Cook for 8 to 12 minutes, or until the sausage is cooked through and beginning to get crispy. If using chicken sausage there should not be a great deal of fat in the pan, but if using Italian sausage, drain all but 1 to 2 tablespoons of fat.

    Turn the heat to medium-low and add the onion, garlic, and thyme to the pan with the sausage. Sauté for 5 to 6 minutes, stirring frequently. Scrape up any brown bits as you sauté. Crush the tomatoes, and add them to the sausage. Stir thoroughly, then add the reserved tomato sauce and cook for about 5 more minutes. Turn off the heat and taste the sauce. Add salt and pepper to taste.

    Toss the sauce with the cauliflower in the cooking pot. Spread the cauliflower and sausage mix in the prepared baking dish and distribute evenly. Mix the bread crumbs and Parmesan and sprinkle them evenly over the cauliflower. Drizzle lightly with olive oil.

    Place in the middle of the oven and bake for 25 minutes or until breadcrumbs have browned and the sauce is bubbling. Let stand for 5 minutes before serving.

    ***I made this for dinner today, it was beyond amazing. Very low-fat/low-cal, very flavorful; I was pleasantly surprised.***

     
  4. alexkpace:

    Happy Sunday, guys. I hope you’ve all enjoyed your extra hour today.

    I’m the proud owner of Kathryn Budig’s new book, and this weekend, I decided to try a variation of her raw tomato soup recipe.

    What you’ll need:
    2-3 tomatoes
    1 jalapeño
    1/2 small onion
    1 cup of basil
    Garlic (2-3 cloves)
    1/2 cup water
    1/3 cup olive oil
    Salt and pepper

    What you’ll need to do:
    Using a food processor (or blender), combine all ingredients until it reaches your preferred consistency. Budig’s recipe is raw, but I prefer mine cooked, so I heated it up in a medium saucepan. Serve with crackers and a smile.

     
  5. veganfoody:

Antipasti-stuffed LoafSub the cheese for Daiya wedges to make this extra yummy.

    veganfoody:

    Antipasti-stuffed Loaf
    Sub the cheese for Daiya wedges to make this extra yummy.

     
  6. Scalloped Potatoes with Sun-Dried Tomato Pesto

    nom-enclature:

    • 3 pounds Yukon Gold potatoes
    • 1 cup Sun-Dried Tomato Pesto
    • Salt and freshly ground black pepper
    • 2 cups (8 ounces) shredded sharp cheddar cheese
    • 2 tablespoons chopped fresh basil or 1 tablespoon chopped fresh marjoram
    • 1 cup chicken broth or canned low-sodium broth, heated to boiling
    • 2 tablespoons chopped fresh parsley
    • 2 cups sun-dried tomatoes packed in oil, drained
    • 1 cup freshly grated Parmesan cheese
    • 1/4 cup extra-virgin olive oil
    • 1/4 cup packed fresh basil leaves
    • 1/4 cup packed fresh parsley leaves
    • 2 cloves garlic, crushed under a knife and peeled
    • Freshly ground pepper, to taste
    Steps:
    1. Position a rack in the center of the oven and preheat to 400°F. Lightly oil an 11 1/2 x 8-inch (2-quart) baking dish. Bring a large pot of lightly salted water to a boil over high heat.
    2. Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste. (The pesto can be stored in an airtight container and refrigerated for up to 1 month).
    3. Peel the potatoes and cut into 1/8-inch-thick rounds (a mandoline or food processor does the quickest work). Add to the boiling water and cook until barely tender, about 8 minutes. Drain and toss with the pesto to coat evenly. Season to taste with salt and pepper.
    4. Layer half of the potatoes in the dish, sprinkle with one third of the cheese, and sprinkle with basil. Continue until you have 3 layers, finishing with cheese. Pour in the hot broth. Cover tightly with aluminum foil
    5. Bake for 30 minutes. Uncover and continue to bake until the cheese is bubbling and starting to brown, about 15 minutes. Serve hot, sprinkled with parsley.
    I love potatoes. I love cheese. I love pesto. I love tomatoes. I love this casserole. It looks like we’ve found a winner! Next time I need to make a dinner for a group of people, this will be there. Next time I need to feed myself, this will be there. These actually sound dangerous, because I’ll justify it as healthy because of the tomatoes, and then I’ll just eat all of it. Also, I love things like this right out of the fridge, so even microwaving this (a common obstacle in me eating, because it’s just so tedious) won’t get in the way. ALSO, it’s only four steps, so. I’m excited for this. Bring it on.

     
  7. halibut puttanesca

    birchemberger:

    Another Pinterest experiment from http://thegoudalife.tumblr.com/post/20178937535, which was delicious. 

    BC Wild Halibut a la Puttanesca

    If you prefer another species of white fish, please feel free to swap it out for that. But please, do your research and buy responsibly. 
     

    4 Halibut fillets
    olive oil
    4 whole anchovy filets, packed in oil
    3 tbsp caper berries
    3 large cloves of garlic 
    1 pint grape/cherry tomatoes, sliced in half
    1/2-3/4 cup kalamata olives, pitted and sliced thin
    1/2 cup dry white wine
    1/4 cup flat leaf (Italian) parsley, minced 
    sea salt and fresh ground pepper 
    fresh lemon juice, optional for garnish

    In a large sauce pot over med heat, add a couple glugs of olive oil. Once hot, add the anchovy fillets and let them sizzle and melt away. Add the garlic and let it cook until fragrant, about 1 minute. Throw in the capers, tomatoes, olives and white wine. Bring to a boil and then turn the heat down to a simmer. Let the sauce simmer away until reduce slightly, 10 minutes

    While sauce is reducing, heat your best non-stick or well-seasoned cast iron pan over medium-high heat with a glug of canola/veg oil. Once the oil is sputtering, add the fillets, skin side down, and cook for 3-4 minutes. Using a fish spatula (don’t use tongs!!), carefully flip the fish and cook for another 3 minutes. It should be opaque on the outside and slightly translucent in the center. 

    Remove the Puttanesca sauce from the stove top and stir-in the parsley. Serve the fish atop a large spoonful of the sauce or top with the sauce. Sprinkle with a little more parsley and a squeeze of lemon.

     
  8. pasta with mascarpone, (chicken), sun-dried tomatoes and spinach

    birchemberger:

    Also a Pinterest recipe, from http://www.betterrecipes.com/blogs/daily-dish/2012/03/08/pasta-recipe-contest-winner/?sssdmh=dm17.593502&esrc=nwdr042912&email=525608926

    Pasta With Mascarpone Chicken Sun-Dried Tomatoes & Spinach 

    Ingredients:

    1 cup Mascarpone Cheese, at room temperature

    1 Lemon, zest and juice—I used all the juice from 1 lemon, but only a small amount of zest

    1 tsp Cracked Black Pepper

    (3 Boneless Skinless Chicken Thighs, trimmed and 1″ dice)—Can omit to make veggie

    1 1/2 Tbsp Olive Oil

    2 cloves Garlic, peeled and minced

    Salt & Pepper, to taste

    1/3 cup Chopped Sun-dried Tomatoes

    1× 9 oz bag Baby Spinach

    1× 500 Gram Pkg Pasta

    to Serve:

    Sauteed Garlic Breadcrumbs or Grated Parmigiano Reggiano or Pecorino Cheese

    Directions:

    Combine the zest, lemon juice, mascarpone and pepper in a bowl, then whisk to combine. Bring a pasta pot of salted water to a boil. Meanwhile, heat the oil in a skillet and cook the chicken until it is cooked through and just beginning to brown, 6-8 minutes. Add the garlic and cook another minute or two, then season with salt and pepper. Cook the pasta until al dente, taking it off the heat 1-2 minutes before you would normally remove it. Drain, reserving about 1/2 cup of the pasta water. Return the pasta to the pot and set over medium heat. Stir in the mascarpone and lemon mixture, chicken, tomatoes and spinach. Loosen the sauce with about 1/4 cup of the water and toss all over the ingredients together until the spinach has wilted and everything is piping hot, adding a little additional pasta water, if needed. Serve immediately, topped with grated cheese or sauteed breadcrumbs.

     
  9. chicrecipes:

Easy Zucchini and Cauliflower Curry Recipe
serves 3-4
Ingredients 1 ½ tablespoons Oil ½ teaspoon Cumin seeds, optional A pinch of asafetida, optional ½ large red onion, diced 2 garlic cloves, minced 2 teaspoons curry powder One 14 oz can of diced or crushed tomatoes. I like San Marzano or Muir Glen. 2 zucchinis, about 12 oz 6 cauliflower florets (about 1 heaping cup of florets) 1 carrot ¼ cup coconut milk Chopped cilantro or mint for garnish
Method 1.Heat oil in large sauté pan. Add cumin seeds if using. When they sizzle, add the asafetida if using.
2. Immediately add chopped onions. Cook on medium heat till the onions are lightly browned.
3. While the onions are cooking, puree the tomatoes. Place the canned tomatoes in a blender. Fill the empty tomato can with water, pour this into the blender as well. Puree well. You should have about 30 oz of puree now. Set aside.
4. When the onions are browned, add minced garlic and stir for 30 seconds.
5. Add curry powder and stir another 10 seconds. Then pour in pureed tomatoes and salt and bring to a boil. Reduce heat to medium-high, partially cover the pan with a lid and let the sauce simmer for about 15 minutes or till the sauce thickens a little. Careful, the sauce will bubble and splatter.
6. While the sauce is cooking, prepare the vegetables. Cut the zucchini into 3/4th inch rounds. Peel and cut the carrot into ½ inch pieces. Break up the cauliflower into florets.
7. Toss the vegetables in the curry sauce, cover and cook till the zucchini is soft, about 10 minutes.
Turn off heat and stir in the coconut milk. For an extra creamy curry, add 1/2 cup coconut milk instead of the 1/4 stated in this recipe.
Garnish with chopped cilantro or mint. Serve hot with brown rice or roti or pita bread.

    chicrecipes:

    Easy Zucchini and Cauliflower Curry Recipe

    serves 3-4

    Ingredients
    1 ½ tablespoons Oil
    ½ teaspoon Cumin seeds, optional
    A pinch of asafetida, optional
    ½ large red onion, diced
    2 garlic cloves, minced
    2 teaspoons curry powder
    One 14 oz can of diced or crushed tomatoes. I like San Marzano or Muir Glen.
    2 zucchinis, about 12 oz
    6 cauliflower florets (about 1 heaping cup of florets)
    1 carrot
    ¼ cup coconut milk
    Chopped cilantro or mint for garnish

    Method
    1.Heat oil in large sauté pan. Add cumin seeds if using. When they sizzle, add the asafetida if using.

    2. Immediately add chopped onions. Cook on medium heat till the onions are lightly browned.

    3. While the onions are cooking, puree the tomatoes. Place the canned tomatoes in a blender. Fill the empty tomato can with water, pour this into the blender as well. Puree well. You should have about 30 oz of puree now. Set aside.

    4. When the onions are browned, add minced garlic and stir for 30 seconds.

    5. Add curry powder and stir another 10 seconds. Then pour in pureed tomatoes and salt and bring to a boil. Reduce heat to medium-high, partially cover the pan with a lid and let the sauce simmer for about 15 minutes or till the sauce thickens a little. Careful, the sauce will bubble and splatter.

    6. While the sauce is cooking, prepare the vegetables. Cut the zucchini into 3/4th inch rounds. Peel and cut the carrot into ½ inch pieces. Break up the cauliflower into florets.

    7. Toss the vegetables in the curry sauce, cover and cook till the zucchini is soft, about 10 minutes.

    Turn off heat and stir in the coconut milk. For an extra creamy curry, add 1/2 cup coconut milk instead of the 1/4 stated in this recipe.

    Garnish with chopped cilantro or mint. Serve hot with brown rice or roti or pita bread.

     
  10. Skinny Bake Pesto Chicken

    collegefitness101:

    Skinny Chicken Pesto Bake
    Skinnytaste.com
    Servings: 4 • Size: 1 piece • Old Points: 6 pts • Points+: 6 pts
    Calories: 236 • Fat: 11.5 g • Carbs: 2.5 g • Fiber: 0.5 g • Protein: 28.5 g • Sugar: 0 g
    Sodium: 491 mg (without salt)

    Ingredients:

    • 2 (16 oz total) boneless, skinless chicken breasts
    • salt and fresh pepper to taste
    • 4 tsp Skinny Basil Pesto
    • 1 medium tomatoes, sliced thin
    • 6 tbsp (1.5 oz) shredded reduced fat mozzarella cheese
    • 2 tsp grated parmesan cheese


    Directions:

    Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.

    Preheat the oven to 400° F. Line baking sheet with foil or parchment for easy clean-up.

    Place the chicken on prepared baking sheet. Spread 1 tsp of skinny pesto over each piece of chicken.

    Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven;top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.

    To Grill: Grill chicken over medium flame on both sides until cooked through in the center.  Lower flame, top chicken with tomatoes and cheese, and close grill until cheese melts.