Tag: crushed red pepper flakes

Spinach and Ricotta Ravioli topped with Asparagus and Tomato Sauté with Fresh Crab and Parmesan

by Pam on March 10, 2014

We spent the weekend camping in our motor home at the coast. Unfortunately, we endured a massive rain and wind storm that kept us cooped up in the motor home instead of playing on the beach. We made the best of it by playing games, watching movies, and reading. On Sunday, we headed to Garibaldi for the crab races. Sadly, the races ended early and they were packing up to leave. My friend Currié managed to get us an amazing deal on whole cleaned & cooked dungeness crab. Once we got home, I steamed some of the crab a bit to until warm then served it with melted garlic butter and lemon. The crab was so tasty we didn’t need the butter! Fresh crab is hard to beat!

There was plenty of leftover crab meat so I decided to throw together this pasta for dinner. A simple veggie sauté with crushed red pepper flakes, garlic, olive oil, and a bit of butter tossed together with spinach and ricotta ravioli topped with crab meat, Parmesan, Pine Nuts, and basil. It was a delicious dinner that we all devoured. I still have crab leftover so I foresee eggs, asparagus, and crab in my future.

Cook the ravioli in salted water, per instructions. Drain ravioli reserving 3 tablespoons of pasta water.

While the ravioli is cooking, heat two tablespoons of olive oil in a large sauté pan over medium heat. Add the asparagus and grape tomatoes along with the crushed red pepper flakes then cook, stirring occasionally, for 4-5 minutes, until the asparagus is crisp tender and the tomatoes are ready to burst. Add the minced garlic, remaining olive oil, and butter. Toss to mix well then gently add the cooked & drained ravioli to the pan along with a few tablespoons of pasta water; season with sea salt and freshly cracked pepper, to taste. Pour into a serving bowl then top with shredded Parmesan, toasted pine nuts, and fresh basil. Serve immediately. Enjoy.

Print^[1]

Save^[2]

Spinach and Ricotta Ravioli topped with Asparagus and Tomato Sauté with Fresh Crab and Parmesan

Yield: 4

Ingredients:

10 oz Spinach and Ricotta Ravioli, cooked in salt water, per instructions
1 tbsp olive oil, divided
1 small bunch of asparagus, wooden ends removed, cut into thirds
1 cup of grape tomatoes
Pinch of crushed red pepper flakes
2 cloves of garlic
1 tbsp butter
Parmesan cheese, shredded, to taste
1 tbsp toasted pine nuts
2 tbsp fresh basil, chopped

Directions:

Cook the ravioli in salted water, per instructions. Drain ravioli reserving 3 tablespoons of pasta water.

While the ravioli is cooking, heat two tablespoons of olive oil in a large sauté pan over medium heat. Add the asparagus and grape tomatoes along with the crushed red pepper flakes then cook, stirring occasionally, for 4-5 minutes, until the asparagus is crisp tender and the tomatoes are ready to burst. Add the minced garlic, remaining olive oil, and butter. Toss to mix well then gently add the cooked & drained ravioli to the pan along with a few tablespoons of pasta water; season with sea salt and freshly cracked pepper, to taste. Pour into a serving bowl then top with shredded Parmesan, toasted pine nuts, and fresh basil. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

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

Incoming search terms:

Indonesian Cucumber Salad

by Pam on May 6, 2013

I was looking for a light and tasty salad to go with the pork tenderloin I was making for dinner when I came across several different variations for an Indonesian cucumber salad. I decided to make my own version using cucumber, red onion, and cilantro. I used seasoned rice vinegar with a touch of sugar, crushed red pepper flakes, and sea salt & freshly cracked black pepper to season the cucumbers. This recipe couldn’t have been easier to make and it tasted great! I loved how light and refreshing it was and so did the rest of my family, especially my daughter, who absolutely loved it.

Combine the sliced cucumber, red onion, and cilantro in a dish. Add the rice vinegar, sugar, crushed red pepper flakes, and sea salt and freshly cracked black pepper, to taste. Gently mix until well combined. Cover and place into the refrigerator for at least 30 minutes prior to serving. Enjoy.

Side Note: If you keep it in the refrigerator longer, make sure to stir it every once in awhile so the cucumbers are evenly coated with the vinegar.

Print^[1]

Save^[2]

Indonesian Cucumber Salad

Yield: 4

Prep Time: 5 min.

Ingredients:

1 cucumber, peeled & sliced
1 tbsp red onion, diced
1 tbsp fresh cilantro, chopped
3 tbsp seasoned rice vinegar
1/2 tsp sugar
Pinch of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste

Directions:

Combine the sliced cucumber, red onion, and cilantro in a dish. Add the rice vinegar, sugar, crushed red pepper flakes, and sea salt and freshly cracked black pepper, to taste. Gently mix until well combined. Cover and place into the refrigerator for at least 30 minutes prior to serving. Enjoy.

Side Note: If you keep it in the refrigerator longer, make sure to stir it every once in awhile so the cucumbers are evenly coated with the vinegar.

Recipe and photos by For the Love of Cooking.net

References

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

Incoming search terms:

Thai Crunch Salad with Peanut Dressing

by Pam on January 16, 2014

I saw this recipe on Once Upon a Chef ^[1]and thought it would pair nicely with the Honey, Lime, and Sriracha Chicken Skewers^[2] and the Sesame Garlic Wilted Spinach^[3] I was making for dinner. I adapted it a bit by using what I had on hand and we all loved it. It was simple to prepare and it tasted fantastic. We all, especially my kids, loved the peanut dressing – it was so delicious! I will be making this salad again and again.

Combine the peanut butter, rice vinegar, lime juice, vegetable oil, soy sauce, honey, garlic, ginger, and crushed red pepper flakes together in a bowl. Blend with an immersion blender until it’s creamy and smooth. Taste and season with salt or more honey, if needed. Cover and set aside to let the flavors mingle.

Combine the cabbage, carrots, bell pepper, cucumber, green onions, cilantro, and wonton stirps, to taste, together in a large bowl. Drizzle the peanut dressing on top, to taste, then toss to coat evenly. Serve and enjoy.

Print^[4]

Save^[5]

Thai Crunch Salad with Peanut Dressing

Yield: 6

Prep Time: 15 min.

Ingredients:

Thai Peanut Dressing:

2 tbsp creamy peanut butter
1 tbsp unseasoned rice vinegar
1 tbsp fresh lime juice
1 1/2 tbsp vegetable oil
1/2 tbsp soy sauce
1 tbsp honey
1 garlic clove, chopped
1 tsp fresh ginger, peeled grated
Pinch of crushed red pepper flakes

Salad:

4 cups chopped cabbage
1 cup prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 small English cucumber, halved lengthwise, seeded and thinly sliced
2 green onions, thinly sliced
1/2 cup loosely packed chopped fresh cilantro
Wonton strips, if desired

Directions:

Combine the peanut butter, rice vinegar, lime juice, vegetable oil, soy sauce, honey, garlic, ginger, and crushed red pepper flakes together in a bowl. Blend with an immersion blender until it’s creamy and smooth. Taste and season with salt or more honey, if needed. Cover and set aside to let the flavors mingle.

Combine the cabbage, carrots, bell pepper, cucumber, green onions, cilantro, and wonton stirps, to taste, together in a large bowl. Drizzle the peanut dressing on top, to taste, then toss to coat evenly. Serve and enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Once Upon a Chef

References

^{^} Once Upon a Chef (www.onceuponachef.com)
^{^} Honey, Lime, and Sriracha Chicken Skewers (www.gordon-ramsay-recipe.com)
^{^} Sesame Garlic Wilted Spinach (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)