Tag: Blendtec Blender

Spaghetti with Creamy Butternut Leek Parmesan Sauce

Something magical happens to pasta when you combine it with a creamy butternut squash puree, a little Parmigiano Reggiano, leeks, garlic and sage.

I found this out by accident.

This started from a mistake, a butternut squash puree that was far too thin and liquidy.  A very HAPPY mistake!

Sauteed leeks and a good quality cheese make this simple savory pasta dish a HUGE success, even if you’re not a fan of butternut squash. You’ll swear this is full of cream and butter… but it’s not. This is perfect for Meatless Mondays, or any night of the week.

It’s super easy to make with only a few ingredients, and is very filling. To speed this up, you can buy pre-cut butternut squash. I was craving a thick spaghetti, but any pasta shape would work. Whole wheat of gluten-free pasta would also be great! My family isn’t a fan of whole wheat, so I use Ronzoni Smart Taste or Dreamfield’s low carb pasta.

And by the way… if you want a chance to win a Blendtec Blender, head on over to Skinny Bits[1]! One lucky winner will have a chance to win this amazing blender (ends October 28th).

Spaghetti with Creamy Butternut Leek Parmesan Sauce
gordon-ramsay-recipe.com
Servings: 4 Size: 1/4th of recipe Old Points: 5 pts • Points+: 7
Calories: 266 • Fat: 3.5 g • Carb: 56 g Fiber: 9 g • Protein: 9.5 g • Sugar: 2 g
Sodium: 97 mg (without salt)

Ingredients:

  • 1 lb butternut squash, peeled and diced
  • 1 tbsp light butter
  • 8 oz spaghetti of your choice (use brow rice pasta for gluten-free)
  • 1 (1 cup) large leek (white part only)
  • 2 cloves garlic, minced
  • 1/4 cup fresh shaved parmesan cheese
  • 4 sage leaves, sliced thin
  • kosher salt and freshly ground black pepper, to taste

Directions:

Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon and place in a blender, blend until smooth.

Add pasta to the boiling water and cook according to package directions for al dente, reserving 1 cup of the pasta water before draining.

Meanwhile, in a large deep non-stick skillet, melt the butter, sauté the leeks and garlic over medium-low heat until soft and golden, about 5 – 6 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water to thin out to your liking. Stir in parmesan cheese and sage and mix in pasta until well coated.

Serve with additional parmesan cheese on the side.

References

  1. ^ Skinny Bits (www.skinny-bits.com)

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Dijon and Panko-Crusted Salmon AND Blendtec Blender Giveaway Winner

Dijon and Panko-Crusted Salmon AND Blendtec Blender Giveaway Winner

by Pam on September 23, 2012

My husband dropped my son off at a buddies house yesterday for a sleepover and came home with a large fillet of freshly caught king salmon.  Thank you so much for the beautiful fish Gery, Amy, Gavin, and Jason!  I decided to try something new instead of my usual Salmon with Garlic, Lemon, and Dill[1].  I found a delicious looking recipe by Ina Garten[2] that looked too good to resist and I had all the ingredients on hand – you can’t beat that!  Instead of cutting the fish into 4 even pieces, I just cooked it a little longer and left it whole.  The Dijon gave the fish a wonderful flavor and the panko gave it a great texture.  It was perfectly cooked, tender, and absolutely fantastic!  My kids loved it, especially with lemon juice squeezed on top.  We gobbled up every last bite of this salmon. Freshly caught fish is the BEST!

Preheat the oven to 425 degrees.

Combine the panko crumbs with the parsley, lemon zest, minced garlic, olive oil, sea salt and freshly cracked pepper, to taste.  Combine with your fingers until evenly mixed.

Spoon the Dijon mustard on top of the salmon and spread evenly.  Season the fish with sea salt and freshly cracked pepper.  Press the panko mixture thickly on to of the mustard… the mustard will help the panko adhere.

Heat the vegetable oil in a OVEN PROOF skillet or Dutch oven.  When the oil is very hot, add the salmon fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 15-20 minute or until an internal temperature of the thickest part of the salmon reads 125-130 degrees.  Remove from the oven and cover with a tin foil tent for 5-10 minutes.  Serve the salmon hot or at room temperature with lemon wedges.  Enjoy.

GIVEAWAY WINNER:

Drum-roll please…. The winner of the  Blendtec Blender Classic Wildside[3], the Twister Jar[4] attachment, and Fresh Blends Recipes Book[5] is comment number 1135:

Ian — September 22, 2012 @ 12:03 pm[6] 

I’d love to say I would make some really great condiment or sauce, but actually the kids would probably beg for smoothies first!

Congratulations Ian!  I am so excited for you… this blender is truly amazing!  Please e-mail me your mailing address (street address) as soon as possible so Blendtec can send you your blender package.

Side Note: If the winner does not respond within 48 hours, a new winner will be chosen. 

Print[7]



Dijon and Panko-Crusted Salmon




Yield: 4

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.



Ingredients:

3/4 cup of plain panko crumbs
2 tbsp of fresh parsley, minced
Zest of one lemon
1 clove of garlic, minced
2 tsp olive oil
Sea salt and freshly cracked pepper, to taste
1 large king salmon filet
1 tbsp Dijon mustard
1 tbsp canola oil
Lemon wedges, for serving

Directions:

Preheat the oven to 425 degrees.

Combine the panko crumbs with the parsley, lemon zest, minced garlic, olive oil, sea salt and freshly cracked pepper, to taste. Combine with your fingers until evenly mixed.

Spoon the Dijon mustard on top of the salmon and spread evenly. Season the fish with sea salt and freshly cracked pepper. Press the panko mixture thickly on to of the mustard… the mustard will help the panko adhere.

Heat the vegetable oil in a OVEN PROOF skillet or Dutch oven. When the oil is very hot, add the salmon fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 15-20 minute or until an internal temperature of the thickest part of the salmon reads 125-130 degrees. Remove from the oven and cover with a tin foil tent for 5-10 minutes. Serve the salmon hot or at room temperature with lemon wedges. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Ina Garten

References

  1. ^ Salmon with Garlic, Lemon, and Dill (www.gordon-ramsay-recipe.com)
  2. ^ Ina Garten (www.foodnetwork.com)
  3. ^ Blendtec Blender Classic Wildside (www.blendtec.com)
  4. ^ Twister Jar (www.blendtec.com)
  5. ^ Fresh Blends Recipes Book (www.blendtec.com)
  6. ^ 12:03 pm (www.gordon-ramsay-recipe.com)
  7. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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