ROTINI PASTA WITH ROASTED CAULIFLOWER - #MeatlessMonday - Chef Lisa Schoen
In this recipe, we give you a #meatless option as well as an option for those who do eat meat!
Try out my recipe and let me know whFor today’s #MeatlessMonday recipe, we are going with a roasted cauliflower pasta!at you think? You can do it!
INGREDIENTS
Gluten Free Rotini Pasta
Reserve 1 Cup Pasta Water
2 Heads Cauliflower, cut into florets
Olive Oil
Smoked Paprika
Salt and Pepper to taste
4 Cloves Garlic, thinly sliced
1 Tablespoon Italian Seasoning
Red Pepper Flakes to taste
Salt and Pepper
1/2 Cup Chicken Stock
Zest of one Lemon
Juice of 1/2 Lemon
1 Tablespoon Butter
Basil Leaves for Garnish
Parmesan Cheese for Garnish
EVO
1/4 Cup Toasted Gluten Free Bread Crumbs
Crumbled Bacon for Garnish (optional)
DIRECTIONS
Preheat oven to 450 degrees.
Cook Pasta until al dente, drain and reserve 1 cup of pasta water.
On a sheet pan, combine cauliflower, olive oil, paprika and salt and pepper to taste. Roast in the oven 20-25 minutes until cauliflower is golden brown.
Remove and set aside.
In a large sauté pan, add sliced garlic and olive oil. Cook garlic until golden. Season with salt, pepper, Italian seasoning and chili flakes.
Deglaze pan with stock and stir to get any bits stuck to bottom of pan. Add cauliflower and pasta to pan. Stir to combine.
Add pasta water, lemon zest, lemon juice and butter. Garnish with basil, cheese and extra virgin olive oil.
Top with toasted bread crumbs.
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Brussels Sprout & Tangerine Couscous Salad
Toasted Israeli couscous with roasted brussels and crisp tangerine make this salad the perfect representation of winter meets spring.
I sort of discovered this pairing by accident. See, I eat a lot of weirdest combinations when it comes to food. I'm a food blogger and it sorta comes with the territory in order to avoid food waste. Well, this recipe was one of those instances. And thank God. Yum!
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2 Cups Israeli Couscous
4 Cups Water
1 Tablespoon Butter
1 Teaspoon Salt
1 Pound Balsamic-Glazed Brussels Sprouts
½ Cup cilantro, finely chopped
2 Tablespoons Olive Oil
4 Tangerines
Sea salt, to taste
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Step one is to make the Balsamic-Glazed Brussels if you have not already. The one thing here, you don't want the parmesan cheese and pine nuts. So exclude those.
Now we are going to toast the 2 cups of Israeli couscous. This name is a bit of a misnomer as, well, this stuff is just pasta. Add the tablespoon of butter to a sauce pan and melt it over a medium heat. Then add the couscous, stirring occasionally.
Now add the 4 cups of water and the teaspoon of salt and bring it to a boil. Reduce to a simmer and let cook for about 10 minutes until the couscous is tender. Then remove it from the stove and let it cool.
Add the couscous, the 1/2 cup of chopped cilantro and 2 tablespoons of olive oil to a large mixing bowl. Mix it together. This is the step where I salt this dish too. So add your sea salt and work that in.
Add the roasted brussels sprouts and fold them in. I admit, I ate about 6 of these before I even got to mixing them in. You might want to make extra for this reason. These things are super duper good.
Peel your tangerines and separate the wedges, removing any extra pith. Then fold them in. Yup, I ate some of those too. I musta been hungry! It is a wonder this salad got finished at all.
Once it is all mixed together, place it in the refrigerator to chill. In fact, go chill-out yourself. You've been working hard and deserve it! Then come back in a few hours and this thing will be ready to eat.
Enjoy!
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Pasta with Sardines, Currants, Green Olives, & Pine Nut Breadcrumbs
Pasta with Sardines, Currants, Green Olives & Lemon with Pine Nut Breadcrumbs
Serves 4
12 oz dried medium pasta, such as penne, bowties, or ziti
Kosher salt
2 tbsp olive oil
1 yellow onion, diced
4 cloves garlic, thinly sliced
1 tbsp fresh thyme leaves, minced
1 small red chili, minced, or 1 pinch dried chili flakes
1 lemon, zested and juiced
¼ cup dry red wine
Freshly ground black pepper
2 tbsp dried currants
6-8 oz canned smoked sardines
½ cup mild green olives, such as Castelvetrano or Cerignola olives, pitted and roughly chopped
1 ½ tbsp capers, rinsed (optional)
Freshly grated Parmigiano Reggiano, for serving
1. Bring a large pot of salted water to a boil and add pasta; cook until al dente. Drain, reserving 1 cup of pasta cooking water. Toss pasta occasionally to prevent it from sticking.
2. Place a wide skillet over medium heat and add a thin layer of olive oil. When oil is shimmering, add the onions and saute until golden brown, about 5 minutes. Add garlic and cook until aromatic and beginning to color, 1-2 minutes. Stir in thyme, chili, and lemon zest and cook 1 more minute. Deglaze with wine and use a wooden spoon to scrape the brown bits off the bottom of the pan. Season with kosher salt and black pepper and stir in currants.
3. Stir in sardines, olives and capers and cook until warmed through, about 2 minutes. Add cooked pasta, ¼ cup pasta cooking water, and the juice of half the lemon. Toss until well combined; add more pasta water as needed. Taste and adjust seasonings. Serve with freshly grated parmesan and pine nut - breadcrumbs.
Pine Nuts & Breadcrumbs
2 tbsp olive oil
½ cup panko breadcrumbs
1 garlic cloves, thinly sliced
½ cup pine nuts, roughly chopped
¼ cup freshly grated pecorino romano or parmesan
Freshly cracked black pepper
1. Place a wide skillet over medium heat and add 2 tbsp olive oil. When oil is shimmering, add breadcrumbs, pine nuts, and garlic. Cook, tossing often, until golden brown, about 5 minutes. Transfer the mixture to a paper towel lined bowl, let cool, then remove towel and stir in freshly cracked black pepper and grated pecorino romano or parmesan cheese.
Roasted Chicken & Panzanella Salad Recipe (inspired by Zuni Cafe!)
How to make Roasted chicken and Panzanella Salad, made famous by Zuni Cafe! Recipe Below!
► Watch the DINNERVIEWS episode that uses this recipe:
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RECIPES:
Crispy Cast-Iron Roast Chicken
Serves 2 to 4
1 (3-pound) chicken
4 sprigs fresh thyme, about ½-inch long
2¼ to 3 teaspoons kosher salt, depending on the size of the chicken
Panzanella salad
Generous ½ pound slightly stale, peasant-style bread
¼ cup olive oil + 3 tablespoons
1½ tablespoons Champagne vinegar
Kosher salt and freshly ground black pepper, to taste
1 tablespoon dried currants
1 teaspoon red wine vinegar
2 tablespoons pine nuts
3 garlic cloves, sliced
¼ cup scallions, including some of the green parts
2 cups arugula,
PREPARATION:
To prepare the chicken: Two to 3 days before roasting the chicken Pat dry inside and out. Using your finger, loosen the skin of the bird and add the thyme into each pocket. Heavily season with the salt and pepper, on the outside and inside the cavity. Tuck the wing tips behind the shoulders. Cover loosely and refrigerate from 2 days for a smaller chicken to 3 days for a 3½-pound chicken to help the chicken be fully seasoned and for the skin to dry out.
Preheat the oven to 475 degrees. 475˚F (245˚C)
Heat a seasoned cast iron pan on medium-high heat until hot. Make sure your seasoned chicken is patted fully dry and place it, breast-side up, in the hot pan. It should sizzle.
Place the pan in the center of the oven. Listen and watch for it to start sizzling and browning within 20 minutes. If it hasn’t, increase the temperature progressively until it does. If the chicken begins to char, or the fat is smoking aggressively, reduce the temperature by 25 degrees. After 30 minutes, turn the bird over and roast 10 to 20 minutes. Turn bird again to the re-crisp breast skin, another 5 to 10 minutes. Total roasting time will be 45 minutes to 1 hour, or until the internal temperature is 165˚F (74˚C). Carve chicken once cool. Save all the drippings
Let the chicken rest. Turn the oven to broiling temperature.
To prepare the Panzanella: first, soak the currants in the red wine vinegar. Microwave for 30 seconds, toss and set aside to plump up and cool.
Add large chunks of leftover bread to a sheet pan. Cut the bread into 2 large chunks. Carve off the bottom crust and most of the top and side crust, leaving some on for texture. Brush with the 2 tablespoons olive oil, season with salt and pepper. Broil briefly for 2-3 minutes on each side briefly, to crisp and lightly color the surface on both sides. Trim off any charred tips. Once cool enough to touch, Tear various-sized pieces and set aside. You should get about 4 cups.
To a skillet on medium heat add the pine nuts to the dry pan. Toast, shake and stir for 2-3 minutes or until the pine nuts are aromatic. Set aside.
add 1 tablespoon olive oil in the small skillet and keep on medium-low heat, add the garlic and green onions. Cook gently until softened, not browned. Remove from the heat and add to the crusty ripped bread. Add the fresh arugula, toss to combine.
Transfer the salad to a platter and nestle in the pieces of chicken.
Enjoy!
© 2020 Matthew Francis
© 2020 Francis Film, LLC
Fusilli Zafferano from Assaggio Ristorante in Seattle
Fusilli Zafferano is one of our favorite dishes from Mauro Golmarvi's Assaggio Ristorante in Seattle. Pine nuts, currants, arugula, saffron, and sausage are just a few reasons to try this fresh and tasty pasta dish!
Get recipe details and step by step photos at TheBrownLounge.com here
Pine Nut Spinach Rice
Dr. Sally's Jing Si Instant Rice Recipe #1
Ingredient List
(Makes 1 1/2 cup serving)
1/2 cup Jing Si instant rice
2 TBSP dried vegetables (included in rice package)
1/2 TSP spice (included in rice package)
1/8 TSP black pepper
1/2 cup water
1 TBSP pine nuts (raw)
1 TSP light olive oil
1/4 cup cooked spinach