Asparagus Cannelloni with Coriander Pesto and Yoghurt Béchamel by Yotam Ottolenghi
Ottolenghi has given this retro dish a bit of a makeover, using the tanginess of yoghurt and the freshness of coriander and lemon to make this cannelloni light and bright.
Full recipe can be found via the @theGuardian, in @Ottolenghi Extra Good Things or via my website.
#ottolenghi #cannelloni #cooking #extragoodthings #ottolenghitestkitchen #asparagusrecipe
Chicken Alfredo Lasagna
Get the recipe here:
Think of the rich, creamy, indulgent joy of Fettucine Alfredo. Good. Now, imagine you have layers upon layers of it and some melty mozzarella, chicken, and spinach to round things out. That’s our Chicken Alfredo Lasanga for you. When you’re looking for a dinner that’s cheesy, carb-laden, and creamy-as-all-get-out, you need look no further, this will answer all your comfort food prayers and then some.
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THE BEST CHICKEN LASAGNA WITH CREAMY WHITE SAUCE | DELICIOUS FAMILY MEAL RECIPE
So if you're a person who prefers chicken over beef, and white sauce over red sauce, then you have landed in the right place for this deliciously, creamy lasagna recipe! It's meaty, full of flavor, and has the perfect kick of spices! Try it out and let me know in the comments how it goes!
#chickenrecipe #pastarecipe #lasagnarecipe
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FULL LIST OF INGREDIENTS:
Serves: 4 Prep Time: 15 Mins Cook Time: 30 Mins
- 9 to 12 Barilla Wavy Lasagna Sheets (I do NOT recommend the oven bake for this recipe.)
- 4 to 6 Quarts Water
- Olive Oil and Salt for Pasta
- 2 to 3 Boneless Skinless Chicken Breast ( I recommend the THINLY Sliced Breast for an even cook!)
- Olive Oil
- Mozzarella Cheese
-SEASONING BLEND:
- 1.5 Tbsp Cajun Seasoning (Slap Ya Mama)
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1/2 Tsp Dried Thyme
- Black Pepper if Desired
CREAM SAUCE:
- 1 Tbsp Butter
- 1 Small Onion, Diced
- 1/2 Large Bell Pepper, Diced
- 1 Pint Heavy Whipping Cream
- 1/2 to 1 Cup Italian Blend Cheese or Shredded Parmesan
- Seasoning Blend
- Salt to Taste
Raw Vegan Spaghetti Carbonara
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????????Zucchini, soaked cashews, garlic, black pepper, salt, water to blend, parsley, green olives
Less than 10 minutes prep time!
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On the raw food lifestyle, Simon & Tina eat mainly fruits, vegetables, nuts, and seeds. Tina has lost 70 lbs and Simon lost 50 lbs of excess weight on the raw food diet. Tina has overcome 20+ years of emotional eating (Read her free eBook here:
Simon & Tina live a 100% raw food vegan lifestyle at Traveling to the most remote jungles of our planet they have documented their journey on Instagram and Youtube where their adventures are enjoyed by millions of people worldwide!
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Our adventure began on Instagram when Simon aka Chippy looked up #fruitarian and was magnetized by Tina’s juicy fruit pictures. Half a year later, once in Bali, he suggested a meet-up. Inseparable since that first meeting, together they became insatiable in the hunt for the rarest best-tasting fruits on the planet.
Disclaimer: We are not doctors. Please always consult with your doctor for your own health needs and requirements. The information shared is based on our personal experience.
PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
It's time to get excited about pasta salad again. I'm showing you my take on 3 classics fit for a king or a casual backyard bbq. Use my link get your 2 free lobster tails and 2 grassfed ribeyes when you try Butcher Box:
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*note: I create all of my recipes in grams. Using grams will deliver the closest outcome to what you see in my videos*
CREAMY
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb elbow macaroni
25g or 2tbsp white distilled vinegar
splash of olive oil
30g or 1/2c shallot finely minced and rinsed
60g or 1/2c celery, finely chopped
30g or 1/3c scallion, thinly sliced
100g or 3/4 cup frozen peas (thawed)
100g or 1/4lb bacon, crispy and chopped
5g or 1/2-3/4c fresh dill
black pepper & salt to taste
DRESSING FOR CREAMY
Add the following into a high sided container:
1 egg
50g or 1/4c sour cream
25g or 2tbsp dijon mustard
15g 1 1/4tbsp sugar
10g or 3/4tbsp lemon juice
5g or 1tsp Worcestershire
5g or 3/4-1tsp salt
1/2 clove garlic.
300g or 1 1/3c neutral oil (light colored olive oil, grapeseed, canola)
Blend with immersion blender and stream in oil.
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11min or until tender. Drain, reserving a few scoops of pasta water. Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temp. Once cooled, add shallot, celery, scallion, peas, bacon. Add a couple of dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing. Add dill, salt and pepper to taste, & stir to combine.
PESTO PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use shells)
25g or 2tbsp white distilled vinegar
splash of olive oil
300g or 1 1/4c pesto (recipe below) + more for garnish
200g or 1c mozzarella pearls, halved
200g or 1c cherry tomatoes, halved (I recommend sungolds)
Strong pinch grated parm
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add pesto and stir to combine. Add mozz, tomatoes, and strong pinch of parm. Fold to combine.
PESTO for SALAD
Add the following to food processor and spin on high for 20-30sec or until well broken down.
100g or 3/4c toasted pine nuts or walnuts
100g or 5ish c basil
20g 1ish c parsley
30g or 1/2c shallot (minsed and rinsed)
100g or 1+c grated parm
225g or 1 3/4c cold olive oil
5g or 3/4-1tsp salt
30g or 2tbsp lemon juice
CLASSIC MOM'S SYLE/DELI PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use rotini)
25g or 2 tbsp white distilled vinegar
splash of olive oil
150g or 1/2-3/4c b-man's Italian Dressing (recipe below)
65g or 1/4c fresh mozzarella, diced
100g or 1/2c black olives, halved
50g or 1/2c pepperoncini, sliced
100g or 1 3/4c oil-packed sun dried tomatoes, sliced
60g or 1/2 of a med red bell pepper, diced small
60g or 1/4lb Genoa salami, sliced
75g or 3/4c grated parmesan
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11-12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add dressing, mozz, olives, pepperoncini, sun dried tomatoes, red bell pepper, salami, and grated parm. Stir to combine and add additional dressing, parm, and/or salt to taste, if needed.
BMAN'S ITALIAN DRESSING
Add the following into a high-sided container, blend with immersion blender and slowly stream in 200g or 1c neutral oil (light colored olive oil, canola, grapeseed, etc)
25g red wine vinegar
45g or or 2 tbsp white distilled vinegar
20g or 1/3c red onion, rinsed
1 garlic clove
15g or 1/8-1/4 of a red bell pepper
25g 1 1/2tbsp grainy mustard
15g or 1 1/4tbsp sugar
5g 3/4-1tsp salt
1/4 tsp each of: oregano, basil, black pepper, and chili flake
#pastasalad #bestpastasalad #macaronisalad
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Priyanka Chopra Jonas Makes a Three-Course Brunch | Vogue
In this episode of Vogue's Now Serving, “Citadel” star Priyanka Chopra Jonas prepares a “cereal spectacular,” a delicious stuffed omelette, and one very strong drink.
You can shop the products featured by clicking on view products in the left corner of this video.
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