Pasta e Ceci (Italian Pasta and Chickpea Stew)

 

Article

Pasta e Ceci is classic Italian comfort food at its finest. Budget-friendly, made in one pot, and on the table in right around 30 minutes, this cozy soup is strikingly simple. Best served with crusty Italian bread and an extra drizzle of olive oil. 

Prep Time:10minutes minutes

Cook Time:20minutes minutes

Total Time:35minutes minutes

Servings:3 to 4 people

• 3 Tbsp. extra-virgin olive oil plus more for garnish
• 1 cup finely chopped yellow onion
• 1 sprig fresh rosemary
• 3 Tbsp. tomato paste
• 3 garlic cloves, minced
• 1/4 to 1/2 tsp. crushed red pepper flakes
• 1 (15-oz.) can chickpeas, drained and rinsed
• 6 cups vegetable or chicken broth
• 1 cup dry ditalini pasta
• 1/2 tsp. each kosher salt and black pepper (or more to taste)
• 4 cups chopped kale leaves or escarole
• 1/3 cup freshly grated Pecorino Romano cheese plus more for garnish

Instructions 

1. Heat 3 Tbsp. olive oil in a large soup pot or Dutch oven over medium heat. Once hot, add onions and rosemary sprig; cook 6 to 7 minutes, until onions soften.
2. Stir in tomato paste, garlic, and red pepper flakes; cook 3 more minutes, stirring occasionally, allowing tomato paste to caramelize. 
3. Add chickpeas and stir to coat. Use the back of a fork (or spoon) to mash about half of the chickpeas while they simmer. (This helps create a creamier broth.) Sauté chickpeas for 3 minutes total.
4. Add broth and stir to release any browned bits stuck to the bottom of the pot. Bring mixture to a boil, add pasta, and season with salt and pepper. Slightly reduce heat to bring soup to a simmer.
5. Simmer, uncovered, until pasta is al dente, about 10 minutes.
6. Remove rosemary sprig and stir in kale (or escarole) and grated Pecorino Romano cheese. Continue cooking, uncovered, until the greens are wilted, about 2 more minutes. Taste and add more salt and pepper, if needed.
7. Ladle the soup into bowls, and garnish with additional grated cheese and a drizzle of olive oil.

Chicken and Rice - Bog

 

Article

Active Time: 30 mins

Total Time:55 mins

Servings: 6 to 8

Ingredients

• 1 cup Carolina Gold rice
• 2 pounds bone-in, skin-on chicken thighs (about 4 thighs)
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 2 teaspoons olive oil
• 8 ounces smoked sausage, such as andouille, chopped (about 1 cup)
• 1 1/2 cups chopped yellow onion (about 1 medium onion)
• 1 cup chopped carrots (about 2 medium carrots)
• 1 cup chopped celery (about 3 stalks)
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 teaspoon dried thyme
• 2 garlic cloves, thinly sliced
• 4 cups lower-sodium chicken broth
• 2 fresh bay leaves or 1 dried bay leaf
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon fresh lemon juice
• 1 tablespoon unsalted butter
• Hot sauce (such as Tabasco) 
• Lemon wedges

1. Rinse rice under cold running water until water runs clear, 1 to 2 minutes; drain and set aside. Preheat oven to 350˚F.
2. Sprinkle chicken evenly with 1/2 teaspoon each salt and black pepper. Heat olive oil in a large Dutch oven over medium. Add chicken, skin side down, and cook until skin is golden brown, 6 to 9 minutes. Transfer chicken to a plate. Add sausage to drippings in Dutch oven; cook, stirring occasionally, until browned on all sides, about 5 minutes. Transfer sausage using a slotted spoon to a bowl or plate lined with paper towels.
3. Add onion, carrots, celery, bell peppers, thyme, garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper to drippings in Dutch oven. Cook over medium, stirring occasionally, until vegetables soften, about 5 minutes. Add rice; cook, stirring constantly, until lightly toasted, about 1 minute. Stir in broth and bay leaves. Return sausage and chicken thighs along with their accumulated juices to Dutch oven; bring to a simmer over high.
4. Cover Dutch oven, and transfer to oven. Bake until a thermometer inserted into thickest portion of chicken registers 170°F and rice is tender, about 20 minutes.
5. Remove Dutch oven from oven; transfer chicken thighs to a plate, and let cool slightly, about 5 minutes. Once cool enough to handle, shred chicken into large bite-size pieces; discard skin and bones.
6. Stir shredded chicken and any accumulated juices into Dutch oven. Remove and discard bay leaves. Stir in parsley, lemon juice, and butter. Serve with hot sauce and lemon wedges.

Gnocchi Alla Vodka With Burrata

 

Article - Instructions with pictures

With tender gnocchi simmered in creamy homemade tomato sauce, this restaurant-quality gnocchi alla vodka with burrata recipe is rich, flavorful, and comforting.

PREP TIME 6 MINUTES

COOK TIME 35 MINUTES

SERVINGS 4

TOTAL TIME: 41 MINUTES

Ingredients

• 4 tablespoons unsalted butter
• 1 small white onion, finely chopped
• ⅓ cup vodka
• 1 ½ cups tomato puree
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup heavy cream
• 24 ounces gnocchi
• 1 (4-ounce) ball of burrata
• Chopped parsley, for serving
• Optional Ingredients
• Grated Parmesan, for serving

Directions

1. Heat the butter in a large, heavy skillet on medium.
2. Add the onion and saute until softened, about 5-6 minutes.
3. Pour in the vodka and let it cook for about 2 minutes while the alcohol evaporates.
4. Add the tomato puree, salt, and pepper, and bring the liquid back to a simmer. Reduce the heat to low and let simmer gently for 10-15 minutes, stirring occasionally, until reduced.
5. Pour in the cream and simmer for 5 more minutes, stirring well until the cream is evenly blended into the sauce.
6. While the sauce cooks, bring a large pot of salted water to a boil.
7. When the sauce is almost done, add the gnocchi to the water and let them cook until they float to the top, about 2-4 minutes. Try to time it so the gnocchi and the sauce will finish cooking at the same time.
8. Remove the gnocchi from the pot with a strainer and place them in the skillet with the sauce while it is still on the heat. Stir well to coat the gnocchi with sauce and then remove from the heat.
9. Break the burrata into pieces and place them on top of the gnocchi, stirring the sauce slightly to distribute and melt the cheese.
10. Spoon the gnocchi onto 4 individual pasta dishes and top with chopped parsley and grated Parmesan, if desired.
11. Serve immediately.

Read More: https://www.tastingtable.com/1794159/gnocchi-alla-vodka-burrata-recipe/

Slow-Cooker Turkey Chili

 

Article

Active Time:10 mins

Total Time:4 hrs 10 mins

Servings:4

425 calories per serving

Ingredients

• 1 pound ground turkey
• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 1 small jalapeño pepper, seeded and finely chopped
• 2 (15 ounce) cans no-salt-added kidney beans, rinsed
• 1 (15 ounce) can no-salt-added tomato sauce
• 1 14.5-ounce can no-salt-added fire-roasted diced tomatoes, drained
• 1 ½ tablespoons chili powder
• 1 ½ teaspoons ground cumin
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• Diced avocado, shredded Cheddar cheese and sliced red onion for serving

Directions

1. Add turkey, onion, garlic and jalapeño to a large nonstick skillet. 
2. Cook over medium-high heat, stirring often, until the turkey is browned, about 6 minutes. 
3. Transfer to a 6-quart slow cooker.
4. Stir in kidney beans, tomato sauce, diced tomatoes, chili powder, cumin, garlic powder, salt and pepper. 
5. Cover and cook on Low until the flavors meld, about 4 hours. 
6. Serve topped with avocado, cheese and red onion, if desired.

Ninja - Icecream Recipes

 https://giveagirlaspoon.com/18-ninja-creami-ice-creams-thatll-turn-your-mood-around/?utm_source=flipboard&utm_content=topic/foodcooking

One Pot Tuscan Sausage and Lentils

 

Article

Prep Time: 15minutes minutes

Cook Time:1hour hour

Total Time:1hour hour 15minutes minutes

Servings: 4 to 5

Ingredients  

• 3 to 4 Tbsp. extra-virgin olive oil
• 12 oz. Italian chicken sausage (sweet, mild, or spicy), thinly sliced on the bias
• 1 small fennel bulb, cored and diced (about 1 to 1 1/2 cups)
• 1 medium yellow onion, diced
• 2 large carrots, thinly sliced into rounds
• 4 garlic cloves, minced
• 1/4 cup tomato paste
• 1 1/2 cups green or brown lentils
• 3 cups chicken or vegetable broth
• 1 Tbsp. finely chopped fresh rosemary
• 3/4 tsp. kosher salt
• 1/2 tsp. black pepper
• 4 cups kale, stemmed and thinly sliced into ribbons
• 1/2 cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese

Instructions 

1. Heat 1 to 2 Tbsp. olive oil in a large skillet over medium heat. Add chicken sausage and cook until browned on both sides, about 6 to 8 minutes. Transfer to a bowl.
2. Add remaining 2 Tbsp. olive oil, along with fennel, onion, and carrots. Cook until softened and nicely caramelized, about 8 minutes. Stir in tomato paste and garlic, stir to coat vegetables. Cook until the tomato paste turns brick-red and the garlic is aromatic, about 2 to 3 minutes.
3. Add lentils, broth, rosemary, salt, and pepper; bring mixture to a boil. Add sausage back to pan and reduce heat to maintain a gentle simmer. Cover and cook until the lentils are al dente, about 45 to 50 minutes.
4. Remove lid and stir in kale. Cook, uncovered, until the greens are wilted, about 2 more minutes. Stir in grated cheese.
5. Taste and adjust seasonings as needed. Spoon into bowls and top with extra grated cheese and a drizzle of extra-virgin olive oil.