Tag: cook

Hot Wheels Pasta – Your Taste Buds Will Be Rollin on Dubs

It only happens once every couple years or so, but sometimes
I’ll think of the name of a recipe before I actually have the recipe. This
summery, hot wheels pasta is one such dish. Not sure how “hot wheels” popped
into my brain, but pop it did, and the next thing I knew I was at the market
buying a box of rotelle.

So the “wheels” part was easy, but what about the “hot?”
Just as easy, thanks to an assortment of hot and sweet pepper rings. I used about
two-thirds hot peppers to one-third sweet, but you’ll obviously adjust to your
personal tolerance. The zucchini provided a nice balance, although this is the
kind of pasta that will accept any and all other summer veggies.

Besides what to add, you also have a lot of flexibility when
it comes to the final taste and texture. I tend to like my peppers and squash
just barely tender for this, but if you cook the sauce a few extra minutes
before adding the pasta, you will get a softer, sweeter sauce. My version was a
little more bracing, with some bite left to it.

On the other hand, you could cook everything even less, and
have what would basically be a hot pasta and vegetable salad. Regardless, no
matter what you add, or how long you cook it, I hope you’ll be driven to try
this great recipe soon. Enjoy!

Ingredients for 4 portions:

2 generous cups dry rotelle pasta

2 zucchini, sliced

2 to 3 cups of sliced pepper rings, seeded

2 tbsp olive oil

1/2 cup green onion

1 anchovy filet

3 garlic cloves, minced

salt and pepper to taste

2 cups prepared tomato sauce (use a pinch of sugar if sauce needs it)

3/4 cup chicken stock

Italian parsley

grated Parmigiano-Reggiano

Spinach, Tomato, and Bacon Sauté

by Pam on March 19, 2014

I wanted a quick and tasty side dish to pair with the Caramelized Onion Orzo. I found spinach and bacon in the fridge and grape tomatoes on the counter and figured they would make a tasty side dish with great flavors & textures. I served this side dish with rice vinegar on the side. We all, kids included, gobbled it ALL up.

In a large skillet over medium heat, cook the bacon until crisp. Remove and place on paper towels to drain. Remove all but 1 teaspoon if you have more grease. Add the olive oil to the pan, once hot add the grape tomatoes and cook, stirring occasionally for 2-3 minutes. Add the spinach and cook, stirring frequently, until just starting to wilt. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

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Spinach, Tomato, and Bacon Sauté

Ingredients:

2 slices of lean bacon, cooked & crumbled (remove all but 1 tsp bacon grease from pan)
1 tsp olive oil
1 cup grape tomatoes
3-4 cups of baby spinach, cleaned
Sea salt and fresh cracked pepper to taste

Directions:

In a large skillet over medium heat, cook the bacon until crisp. Remove and place on paper towels to drain. Remove all but 1 teaspoon if you have more grease. Add the olive oil to the pan, once hot add the grape tomatoes and cook, stirring occasionally for 2-3 minutes. Add the spinach and cook, stirring frequently, until just starting to wilt. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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gordon ramsay spinach bacon tomato

Creamy Asparagus Leek Soup with Creme Fraiche

Keeping things green today in the spirit of St Patrick’s Day! Cream of asparagus is one of my favorite Spring soups. The addition of leeks, a relative of onions, scallions and shallots gives this soup a wonderful subtle flavor. But the star here is a touch of creme fraiche added on top, which I like to swirl in to my soup for a creamy delicious finish.

My daughter Madison loves helping me in the kitchen, here I let her snap off the tough ends of the asparagus – she’s a pro!

Creme fraiche is wonderfully creamy, and a bit thinner than sour cream. If that’s not available near you can swap it for sour cream or even Greek yogurt. If you want to go dairy-free, you can of course leave it out, it will still taste wonderful. Enjoy!

Creamy Asparagus Leek Soup with Creme Fraiche
gordon-ramsay-recipe.com
Servings: 5 • Size: about 1 1/2 cups • Old Points: 2 • Weight Watcher Points+: 4 pt
Calories: 141 • Fat: 5 g • Carb: 20 g • Fiber: 5 g • Protein: 7 g • Sugar: 4 g
Sodium: 476 mg (without salt) • Cholest: 14 mg

Ingredients:

2 lbs asparagus (2 bunches) tough ends snapped off
1 tbsp butter
4 leeks, white and pale green only, halved lengthwise, sliced thin
2 cloves garlic, minced
32 oz container + 1 cup Swanson reduced-sodium chicken broth
2 tbsp Creme Fraiche^[1]
kosher salt and fresh pepper to taste
optional chives for garnish

Directions:

In a large heavy pot, melt better over medium-low heat. Add leeks and cook, stirring occasionally, until the leeks are soft, about 8 to 10 minutes. Add garlic and cook 1 minute, or until fragrant.

Chop the asparagus into 2-inch pieces. Add to the pot with the leeks. Add the broth and bring to a boil. Cover and cook about 20-25 minutes or until asparagus is very tender. Remove from heat and puree until smooth with a blender. Adjust salt and pepper, to taste.

To serve, divide in 5 bowls and spoon in 1 teaspoon Creme Fraiche and chives for garnish.

Makes 7 1/3 cups

References

^{^} Creme Fraiche (www.amazon.com)

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https://gordon-ramsay-recipe com/preparation/creamy-asparagus-leek-soup-with-creme-fraiche html