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Grilled Tomato and Corn Pasta Salad - Everyday Food with Sarah Carey
This recipe deserves a gold star! We've taken some of the summer's brightest flavors -- juicy tomatoes and sweet corn -- and grilled them before tossing them together to make this pasta salad from our July/ August issue. Dolloped with ricotta and a bit of fresh basil, this vegetarian dinner is one that even the biggest meat-eaters will adore.
Sarah's Tip of the Day: Want to switch up your flavors? Swap in different herbs or cheese to reinvent the dish.
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PREP: 20 MINS
TOTAL TIME: 30 MINS
SERVINGS: 6
INGREDIENTS:
Salt and pepper
3/4 pound gemelli pasta
1/4 cup olive oil, plus more for grilling
1 1/2 pounds beefsteak tomatoes, halved
3 ears corn
1 cup ricotta
1/2 cup torn fresh basil
DIRECTIONS:
STEP 1
In a large pot of boiling salted water, cook pasta according to package instructions, then drain and return to pot.
STEP 2
Meanwhile, heat a grill or grill pan to high; clean and lightly oil. Toss tomatoes and corn with 2 tablespoons oil and season. Grill, turning occasionally, until charred in spots and tender, 6 to 8 minutes. Let cool slightly.
STEP 3
Chop tomatoes, cut kernels from cobs, and add to pasta. Stir in remaining 2 tablespoons oil and season. Serve warm or at room temperature. Top with ricotta and basil.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
[Repeat Video Title]
EASY COOKING / How to Make SOTANGHON SOUP | How to Cook VERMICELLI SOUP
It’s been awfully chilly, being winter and all, these past few days and hearty soups have been my steady companions of late. Nothing warms the body and nourishes the soul as a bowl of piping hot chicken sotanghon soup. This Filipino-style noodle soup is typically made with chicken parts previously simmered in aromatics and shredded into strips. I, however, prefer to use bone-in chicken wings cut up into manageable pieces in mine as I love gnawing on bite-sized wings and drums in between happily slurping silky cellophane noodles. I find that a more satisfying experience than chewing on dry flaked meat and besides, the bone-rich chicken wings do give an extra depth of flavor to the broth. Add lightly sautéed onions, garlic and Spring onion or leeks, crisp vegetables and delectable toppings, and you have a soup that’s both hearty and delicious.
How to cook Vermicelli Noodles Soup
How to cook Sotanghon soup
Tasty
Delicious soup
Vermicelli soup
Sotanghon soup
Chicken sotanghon soup
Mug bean noodles
Kamado Joe Applewood Smoked Corn on the Cob
Here's a truly beautiful side dish for your next family or barbecue meal... try some Smoked Corn on the Cob!
Directions:
Preheat your Kamado Joe to 300°F and get a little smoke rolling on an indirect cook setup.
Make your compound butter:
3 sticks (12oz / 1.5 cups) unsalted butter, softened
1 finely diced jalapeno pepper
Zest of 1 lime
Juice of 1 lime
1 Tbsp kosher salt
1 to 2 Tbsp grated parmesan cheese
Combine these ingredients completely and set aside until ready to use.
6-8 ears of corn, husks on
Pull back the husks and remove the silks from the corn. Smear the compound butter all over the corn and replace the husks. Tie it off with butcher's twine if you wish. Place on the grill for 45-60 minutes, turning once during the cook.
Enjoy!
#KamadoJoe #Barbecue #Grilling
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Shrimp and Tortilla Soup - Everyday Food with Sarah Carey
Want a new way to enjoy all of the incredible corn that's available at this time of year? Why not try making this super-quick shrimp-and-corn soup? It gets a hint of smoky flavor from a teaspoon of chipotles in adobo and major crunch from crispy tortilla strips. Best of all, it takes just 10 minutes for this meal to go from stovetop to table. Make it tonight and see why soup should be enjoyed all year round!
Sarah's Tip of the Day:
When made the day before serving, this soup will continue to develop layers of complex flavors.
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SERVINGS:4
INGREDIENTS
4 corn tortilla, cut into thin strips 1 tablespoon olive oil Coarse salt 1 small yellow onion, diced small 2 garlic cloves, minced 1 tablespoon chopped chipotle chile in adobo (seeds removed) 7 cups low-sodium chicken broth 3 cups fresh corn (from 4 ears corn) or frozen corn 1 pound medium shrimp, peeled and deveined Diced avocado, fresh cilantro, and lime (optional), for serving
DIRECTIONS
STEP 1
Preheat oven or toaster oven to 450. On a rimmed baking sheet, toss tortilla with 1 teaspoon oil; season with salt. Bake until golden brown and crisp, about 5 minutes. Meanwhile, in a small saucepan, heat 1 teaspoon oil over medium. Add onion and garlic; season with salt. Cook until onion softens, about 3 minutes. Add chipotle and cook until fragrant, 30 seconds. Add broth and bring to a boil. Add corn and cook until tender, 1 minute. Add shrimp and cook until opaque throughout, 1 minute. Serve soup with tortilla strips and desired toppings.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Shrimp and Tortilla Soup - Everyday Food with Sarah Carey
Gochujang Stir Fry Chicken with Michael's Home Cooking
Here is my recipe for Korean Gochujang Chicken Stir Fry. Delicious and spicy. I think I made it too spicy, so I recommend not using any red pepper flakes or reduce to 1/4 teaspoon.
Ingredients:
2 chicken breast chopped
1 egg white
2 Tablespoons cornstarch
1 and 1/2 teaspoons chopped ginger
1 Tablespoon chopped garlic
1/4 teaspoon red pepper flakes or NONE
10 baby bok choy quartered
1 red bell pepper sliced
1/2 onion sliced
1 can baby corn cobs (optional)
Sauce:
4 Tablespoons gochujang
2 Tablespoons soy sauce
2 Tablespoons honey
3 Tablespoons brown sugar
1/2 teaspoon sesame oil
2 Tablespoons rice vinegar or regular vinegar
1/2 cup chicken broth
I also used and additional 1/2 cup of chicken broth to deglaze the pan.
I did not thicken my sauce at the end, but you can if you wish with 4 Tablespoons water and 2 Tablespoons corn starch that you have mixed up.
Marinate your chicken with 1/2 an egg white and 2 Tablespoons cornstarch for 20 minutes.
Heat your pan and cook your chili flakes (if using), garlic, ginger and chicken till the chicken is almost done.
Remove your chicken, as you will cook it more later.
Cook your vegetables in your pan with the garlic and ginger.
Add 1/2 cup chicken broth to deglaze your pan.
Add your chicken back to the pan along with the sauce, cook for two minutes.
Then you can thicken your sauce if you wish.
Serve with plain white rice or cooked ramen.
This turned out great, but at my limit of spicy since I used 1 teaspoon of chili flakes. I would leave them out the first time you make this. That way you have something full of flavor and just very mild spice.
Thank you for watching!
Music from Apple Garage Band..... Chelsea Loft
#koreanchicken #stirfry #michaelshomecooking