Get full recipe : https://kitchenstories.io/recipe/rigatoni-with-salsiccia-and-ricotta
Ingredients (4 Servings)
500 g rigatoni
400 g salsiccia
200 g ricotta
2 cloves garlic
1 white onion (small)
2 tbsp olive oil
60 ml red wine
400 g tomato purée
4 tbsp pasta water
salt
pepper
grated Parmesan for serving
basil for serving
olive oil for serving
Intense at- home abs workout for flat abs !
by Melissa Clark
Time: 25 minutes
Yield: 4 servings
Get full recipe 👉🏻 http://cooking.nytimes.com/recipes/1017329-salmon-with-anchovy-garlic-butter
INGREDIENTS
3 tablespoons unsalted butter, softened
4 anchovy fillets, minced
1 fat garlic clove, minced (or 2 small ones)
½ teaspoon coarse kosher salt
Freshly ground black pepper
4 (6- to 8-ounce) skin-on salmon fillets
2 tablespoons drained capers, patted dry
½ lemon
Fresh chopped parsley, for serving
by Julie Scelfo
Time: 45 minutes
Yield: 4 sandwiches
Get full recipe 👉🏻 http://cooking.nytimes.com/recipes/1016671-ciabatta-egg-sandwich-with-tomato-jam
INGREDIENTS
Olive oil
1 large shallot, diced
1 clove garlic, minced
1 ½ teaspoons ground coriander
1 ½ teaspoons fresh ground fennel seeds
1 tablespoon light brown sugar
1 anchovy fillet
2 tablespoons lemon juice
10 ounces canned or boxed tomato purée
1 teaspoon dried oregano
1 teaspoons salt
Freshly ground black pepper
8 eggs, preferably fresh from a local farm
8 slices sharp Cheddar cheese
8 slices bacon, preferably Burgers’ Smokehouse Original Country Bacon, available at Bklyn Larder
4 ciabatta rolls
Get the full recipe here: http://sortedfood.com/tunakatsu
INGREDIENTS:
Sauce:
1 white onion
2 cloves of garlic
2 cm root ginger
1 tbsp curry powder
1 red apple, grated
2 tbsp soy sauce
2 tbsp okonomiyaki (or HP sauce)
250 ml chicken stock
1/2 tsp ground turmeric
1 tsp cornflour
25 ml vegetable oil
Tuna Katsu:
4 tuna steaks
100 g plain flour
1 tsp salt and pepper
2 eggs
100 g panko breadcrumbs
Rice:
300 g Jasmine Rice
450 ml water
1-2 tbsp dashi stock
1 bunch of fresh coriander
Pickles:
1/2 mooli
100 g red radishes
1 carrot
1 cucumber
2 tbsp salt
200 ml rice wine vinegar
4 tbsp caster sugar
2 tbsp yuzu juice (or lime)
Pumpkins are so versatile, the things you can do with them are endless! Their flavour goes well with chilli, nutmeg and sage. If you’ve never cooked one before, you’re in for a real treat.
Serves 4
Approx time: 90m
Ingredients:
1 pumpkin, about 1kg
2 cloves garlic, peeled
olive oil
1 red onion, peeled and finely chopped
1 small handful black olives, stoned and chopped
2 sprigs of fresh rosemary, leaves finely chopped
1 dried chilli
sea salt
freshly ground black pepper
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
50 g basmati rice, washed and drained
75 g dried cranberries
50 g shelled pistachio nuts
1 tangerine, zest of
200 ml organic vegetable stock
Methods:
🤓🤓Preheat the oven to 230ºC/450ºF/gas 8. Cut the lid off the pumpkin and reserve it. Scoop out the seeds with a spoon and keep them to one side. Make the hollow where the seeds were a little bigger by scooping out some more pumpkin flesh. Finely chop this pumpkin flesh and one of the garlic cloves. Heat a frying pan over a medium heat. Pour in a splash of olive oil, then add the chopped pumpkin, chopped garlic, onion, olives, and half the rosemary. Cook gently for 10 minutes or so until the pumpkin has softened.
🤓🤓Meanwhile, place the whole garlic clove and the remaining rosemary in a pestle and mortar. Crumble in the dried chilli, add a good pinch of salt, pepper, nutmeg and cinnamon and bash until you have a paste. Add a little olive oil to loosen up the mixture and then rub the inside of the pumpkin with it.
🤓🤓Season the cooked pumpkin mixture and stir in the rice, cranberries, pistachios and tangerine zest with a pinch each of nutmeg and cinnamon. Mix thoroughly then add the vegetable stock, bring to the boil and simmer for 3 minutes (no longer or the rice will end up overcooked later).
🤓🤓Tear off a sheet of tin foil that’s large enough to wrap the pumpkin in a double layer and lay on top of a baking tray. Place the pumpkin on top and spoon the rice mixture into it, then place its lid back on. Rub the skin with a little olive oil, wrap it up in the foil and bake in the oven for about an hour. The pumpkin is ready when you can easily push a knife into it. Bring it to the table and open it up in front of everyone. Cut it into thick wedges and tuck in, leaving the skin. Serve with seasonal greens.
Benefits of Eating Pumpkin 🎃🎃🎃🎃🎃🎃
Get full recipe 👉🏻http://www.bigoven.com/recipe/sweet-coconut-butternut-crockpot-soup/888688
Get full recipe 👉🏻 http://www.bigoven.com/recipe/slow-cooker-taco-soup/237193
by Julia Moskin
Time: 20 minutes
Yield: 2 servings
Get full recipe 👉🏻 http://cooking.nytimes.com/recipes/1017360-pan-roasted-fish-fillets-with-herb-butter
INGREDIENTS
2 5- to 6-ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, 1/2- to 1-inch thick
Salt and ground black pepper
3 tablespoons grapeseed or canola oil
2 tablespoons unsalted butter
2 sprigs fresh thyme, tarragon, chives or another herb
1 tablespoon chopped flat-leaf parsley, optional
Lemon wedges
by Julia Moskin
Time: 30 minutes
Yield: 2 to 4 servings
Get full recipe 👉🏻 http://cooking.nytimes.com/recipes/7036-stir-fried-shrimp-with-snow-peas-and-ginger
INGREDIENTS
1 tablespoon plus 1/4 teaspoon salt
1 pound large shrimp, peeled and deveined
⅓ cup chicken broth
2 teaspoons rice wine or dry sherry
1 ½ teaspoons soy sauce
1 ½ teaspoons cornstarch
¾ teaspoon sugar
⅛ teaspoon ground white pepper
1 tablespoon plus 2 teaspoons vegetable oil
2 tablespoons minced garlic
1 teaspoon minced ginger
6 ounces snow peas, strings removed, washed and dried
1 scallion, chopped
I love this combination of POP Pilates moves that sculpt the entire body. The whole session only takes slightly more than 10 minutes and then you are ready to start the rest of your day 😃😃😃😃😃😃😃
by Martha Rose Shulman
Time: 2 hours
Yield: 6 servings
Get full recipe 👉🏻 http://cooking.nytimes.com/recipes/12734-wild-rice-and-arborio-risotto-with-corn-and-red-pepper
INGREDIENTS
1 cup wild rice (3 cups cooked)
6 cups chicken or vegetable stock
2 ears corn
2 tablespoons extra virgin olive oil
½ cup minced onion
Salt to taste
1 red bell pepper, cut in small dice
⅔ cup arborio rice
½ cup dry white wine, like pinot grigio or sauvignon blanc
2 teaspoons fresh thyme leaves
Freshly ground pepper to taste
¼ to ½ cup freshly grated Parmesan cheese (1 to 2 ounces) (optional)
by Martha Rose Shulman
Time: 2 Hours 45 minutes
Yield: 4 to 6 servings
Get full recipe 👉🏻 http://cooking.nytimes.com/recipes/12636-summer-squash-and-red-rice-salad-with-lemon-and-dill
INGREDIENTS
¾ pound long summer squash, preferably a mix of green and yellow, sliced very thin
Salt to taste
1 garlic clove, crushed
5 tablespoons fresh lemon juice
2 ¼ cups cooked red rice, either Thai jasmine, Thai sticky or Bhutanese
3 tablespoons chopped fresh dill
2 tablespoons lightly toasted pine nuts (15 grams)
1 bunch scallions, thinly sliced or chopped, or 1/4 cup chopped chives
¼ cup extra virgin olive oil
Freshly ground pepper
by Martha Rose Shulman
Time: 2 hours
Yield: 6 servings
Get full recipe 👉🏻http://cooking.nytimes.com/recipes/12902-balsamic-roasted-winter-squash-and-wild-rice-salad
INGREDIENTS
1 cup wild rice
3 ½ cups water or stock (chicken or vegetable)
Salt to taste
2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds)
Salt to taste
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice (more to taste)
1 garlic clove, minced or puréed
1 teaspoon Dijon mustard
3 tablespoons walnut oil, or substitute extra virgin olive oil
½ cup chopped fresh herbs, like parsley, chives, tarragon
½ cup diced celery
1 5- or 6-ounce bag baby arugula or spinach
Healthy Living & Wholesome Recipes 