Tag: flavorful

Pastas

Chile Crisp Fettuccine Alfredo With Spinach

cathysmahaLeave a comment

What a flavorful, delicious pasta dish! I a spicy wimp so I was surprised that I need to double the amount of chile crisp to get the flavor punch I was looking for. I shared leftovers with one of my daughters and she was equally a fan of this recipe.

Chile Crisp Fettuccine Alfredo With Spinach

INGREDIENTS:
  • Salt
  • 4 tablespoons butter
  • 1 to 2 tablespoons chile crisp, plus more to taste (I used double this amount to get the flavor I was looking for)
  • 1 cup heavy cream (I used Half & Half)
  • 1 pound dried fettuccine
  • 1 (5-ounce) package baby spinach
  • ¾cup finely grated Parmesan (2¼ ounces), plus more for serving
DIRECTIONS:
  1. Bring a large pot of salted water to a boil. While the water heats, melt the butter with the chile crisp in a very large skillet or Dutch oven over low heat.
  2. Whisk in the cream and keep warm over low. (It should steam, not bubble.)
  3. Cook the fettuccine until al dente according to the package directions. Use tongs to transfer the noodles to the cream mixture, reserving the pasta water.
  4. Add the spinach and turn with tongs until the noodles are well coated.
  5. Add the Parmesan and toss, still over low heat, until the noodles are slicked with a creamy sauce, adding a spoonful or two of pasta water if needed to loosen the sauce. Divide among serving dishes and top with Parmesan and more chile crisp, if you’d like. Serve immediately.

Recipe from TheNewYorkTimes

Soups and Stews · Vegetarian

Sengalese Soup

cathysmahaLeave a comment

Sengalese Soup by IowaGirlEats sounded so delicious and easy, and indeed it was! I didn’t have anything ready for lunch but I had all of the ingredients for this soup. It only took about 30 minutes start to finish. It is SO flavorful and a healthy, vegetarian dish. For those that need more protein, shredded chicken would be a nice addition.

Sengalese Soup

INGREDIENTS:
  • 2 Tablespoons extra virgin olive oil
  • 1 large shallot or small onion, finely chopped
  • 1 small red bell pepper, finely chopped
  • 2 jalapeños (or 1 for a mild soup,) seeded and minced
  • salt and pepper
  • 2 cloves garlic, pressed or minced
  • 1 medium-sized sweet potato, peeled and diced small
  • 4 cups (32oz) gluten-free chicken or vegetable broth
  • 15oz can chickpeas, drained and rinsed
  • 14oz can lite coconut milk
  • 1 cup crushed tomatoes
  • 1 teaspoon curry powder
  • 3 Tablespoons peanut butter
  • juice of 1/2 lime
  • cooked white rice
  • chopped fresh cilantro
DIRECTIONS:
  1. Heat oil in a large soup pot or Dutch oven over medium heat. Add shallot or onion, red bell pepper, and jalapenos, season with salt and pepper, then saute until vegetables are tender, 5-7 minutes. Add garlic then saute for 30 more seconds or until very fragrant.
  2. Add sweet potatoes, chicken broth, chickpeas, coconut milk, crushed tomatoes, curry powder, salt, and pepper, then turn heat up to high to bring soup to a boil. Once boiling, scoop some of the liquid into a small dish with the peanut butter then stir until smooth. Stream back into the soup then stir to combine. Turn heat down to medium then simmer until sweet potatoes are tender, 8-10 minutes.
  3. Remove soup from heat then stir in lime juice. Taste then add more salt, pepper, and/or lime juice if necessary. Serve with cooked white rice and chopped fresh cilantro.

Recipe from IowaGirlEats

Vegetables

Cauliflower ‘Wedge’ with Creamy Parmesan Peppercorn

cathysmahaLeave a comment

Cauliflower, or as my oldest grandson used to say ‘white broccoli’, is one of my favorite vegetables whether raw or roasted. This vegetable side, or Vegetarian main dish, is quite delicious. I ate the leftovers and enjoyed them as well. Another creative way to enjoy white broccoli!

Cauliflower ‘Wedge’ with Creamy Parmesan Peppercorn

INGREDIENTS:
  • For the Cauliflower:
    • 2 heads cauliflower stems removed and cut into 8 wedges
    • 8 tbsp. melted unsalted butter
    • 1 tsp. paprika
    • 1 tsp. salt
    • 1 tsp dried dill
    • 1 tsp. garlic powder
  • For the Dressing:
    • 1/2 cup blended cottage cheese (or plain yogurt)
    • 1/4 cup mayonnaise
    • 1/2 tsp. salt
    • 1/2 tsp. freshly ground black pepper
    • 1/2 tsp garlic powder
    • 1-2 tbsp. lemon juice
    • 1-2 tbsp. minced parsley
    • 1/2 cup freshly grated Parmesan cheese
    • 1 tbsp. water, or more. to thin
  • For the chickpeas:
    • 1 15 oz. can chickpeas, rinsed and drained
    • 1 tbsp. olive oil
    • 1/2 tsp. salt
    • 1/2 tsp. garlic powder
    • 1/2 tsp. paprika
    • 1/2 tsp. sumac (optional)
DIRECTIONS:
  1. Preheat the oven to 450 degrees Fahrenheit. Line a sheet pan or roasting pan with parchment paper and set aside.
  2. Make the butter: Add the melted butter, paprika, salt, dill and garlic powder to a small bowl and mix. Place the cauliflower onto the parchment paper, coat each wedge completely in the butter, cover with foil and roast for 25-30 minutes.
  3. Make the chickpeas: Add the dried chickpeas to a sheet pan and dry roast them for 8 minutes, then remove from the oven and add the oil and spices. Toss to coat and roast another 8-10 minutes.
  4. Make the dressing: Add all ingredients in a medium bowl and mix to combine.
  5. Plate the cauliflower, spoon the dressing over the top and top with parsley and the chickpeas.

Recipe from Starinfinitefood on Instagram

Breads

Green Chile Cheddar Beer Bread

cathysmahaLeave a comment

Green chile cheddar beer bread is a flavorful, easy quick bread that I will make again and again. It stands well on it’s own, toasted with butter, paired with soup. I love an easy delicious bread and this one is a winner!

Green Chile Cheddar Beer Bread

INGREDIENTS:
  • 3 cups all-purpose flour, spooned and leveled
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 4 tablespoons melted unsalted butter
  • 1 tablespoon honey or agave nectar
  • 1 (12 oz) can room-temperature beer (light beer or medium depending on your flavor preference)
  • 1/2 cup chopped green chiles (about 2 4-oz cans, drained)
  • 3/4 cup shredded cheddar cheese, plus more for topping (mild or sharp both work)
  • Additional melted butter for brushing on top
DIRECTIONS:
  1. Preheat oven to 350F. Line a 9×5 loaf pan with parchment paper and set aside.
  2. In a large bowl, whisk flour, baking powder, and salt until combined. Whisk in melted butter and honey until flour is a bit clumpy.
  3. Pour beer into dry ingredients and add green chiles and cheddar. Fold batter until just combined.
  4. Scrape batter into prepared pan and smooth top. Sprinkle additional cheddar cheese over top if desired. Bake beer bread at 350F 45-50 minutes until a toothpick inserted in center comes out clean.
  5. Brush warm bread with additional melted butter if desired. Cool bread in pan 15 minutes, then use parchment to lift out of pan and transfer to a wire cooling rack. Allow bread to cool at least 45 minutes before slicing. Serve bread warm and enjoy!

Recipe from WholeandHeavenlyOven

New Favorite · Vegan · Vegetarian

Vegan Winter Lentil Stew

cathysmaha2 Comments

Vegan Winter Lentil Stew is a flavorful, hearty winter stew.  I first tried this soup when hosting book club and preparing two stews 1) Vegan and 2) Beef Stew.  The key to the flavor in this soup is the Dijon mustard.  Who knew it could pack such a yummy punch.  Even non-lovers of lentils and beans have enjoyed it.  If you insist on adding a protein, go for it!  I’m sure it would be delicious.

WINTER LENTIL STEW

2 Tbsp olive oil
1 yellow onion
4 cloves garlic
4 carrots (about 1/2 lb.)
4 stalks celery
2 lbs potatoes
1 cup brown lentils
1 tsp dried rosemary
1/2 tsp dried thyme
2 Tbsp Dijon mustard
1.5 Tbsp soy sauce
1 Tbsp brown sugar
6 cups vegetable broth
1 cup frozen peas

  • Dice the onion and mince the garlic. Add the olive oil, onion, and garlic to a large soup pot and begin to sauté over medium heat.
  • While the onion and garlic are sautéing, dice the celery, then add it to the pot and continue to sauté. As the celery, onion, and garlic are sautéing, peel and chop the carrots into half rounds. Add the carrots to the pot and continue to sauté.
  • As the onion, garlic, celery, and carrots are sautéing, peel and cube the potatoes into 3/4 to 1-inch pieces. Add the cubed potatoes to the pot along with the lentils, rosemary, thyme, Dijon, soy sauce, brown sugar, and vegetable broth.
  • Briefly stir the ingredients to combine, then place a lid on the pot, turn the heat up to high, and bring the stew up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes, stirring occasionally.
  • Toward the end of the simmer time, when the potatoes are very soft, begin to mash the potatoes a bit as you stir. This will help thicken the stew.
  • Finally, after 30 minutes, stir in the frozen peas and allow them to heat through. Taste the stew and add salt if needed. Serve hot and enjoy!

Recipe from: Budgetbytes.com