Tag: Dash

Warm Balsamic Kale, Mushroom, and Pepper Salad with Toasted Pine Nuts

by Pam on October 16, 2013

This salad that I found on Pinch of Yum^[1] is the perfect Autumn salad. Healthy, warm, comforting, and delicious. I sautéed some onion, mushrooms, and bell peppers until tender then added garlic, kale, and balsamic vinegar. I topped the whole thing off with shaved Parmesan. This salad was not only beautiful it was tasty too. I can pretty much get my kids to eat ANY vegetable if it’s smothered in balsamic vinegar and this salad was no exception. My daughter ate hers with no urging but my son was a little more reluctant until we put more vinegar on top. My husband and I both really loved it and thought it paired nicely with the Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar^[2].

Heat the olive oil in a large sauté pan over medium heat. Add the crushed red pepper flakes, onion, bell peppers, and mushrooms then cook, stirring occasionally, for 6-7 minutes, until tender. Add the minced garlic, kale, and balsamic vinegar. Toss until coated and the kale has wilted, about 2-3 minutes. Season with sea salt and freshly cracked pepper, to taste. Serve immediately topped with toasted pine nuts, shaved Parmesan, and additional balsamic vinegar if desired.

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Warm Balsamic Kale, Mushroom, and Pepper Salad with Toasted Pine Nuts

Yield: 4

Total Time: 10 min.

Ingredients:

1 tbsp olive oil
Dash of crushed red pepper flakes
1/2 sweet yellow onion, diced
1 baby red bell pepper, diced
1 baby yellow bell pepper, diced
1 cup of mushrooms, sliced
2 cloves of garlic, minced
3 cups of kale, stems removed and chopped
1-2 tbsp balsamic vinegar, more if desired
Sea salt and freshly cracked pepper, to taste
1 tbsp toasted pine nuts
Shaved Parmesan, to taste

Directions:

Heat the olive oil in a large sauté pan over medium heat. Add the crushed red pepper flakes, onion, bell peppers, and mushrooms then cook, stirring occasionally, for 6-7 minutes, until tender. Add the minced garlic, kale, and balsamic vinegar. Toss until coated and the kale has wilted, about 2-3 minutes. Season with sea salt and freshly cracked pepper, to taste. Serve immediately topped with toasted pine nuts, shaved Parmesan, and additional balsamic vinegar if desired.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe inspired by Pinch of Yum

References

^{^} Pinch of Yum (pinchofyum.com)
^{^} Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Shrimp Skewers with Garlicky Parmesan Orzo

by Pam on October 15, 2013

I saw this recipe online at Lisa’s Dinnertime Dish^[1] that looked super easy to make and something my entire family would love. I was right. The shrimp were simply seasoned with olive oil, minced garlic, sea salt, and freshly cracked pepper. I cooked them in my grill pan for a few minutes before serving them on top of some garlicky parmesan orzo. A simple and easy weeknight meal that was comforting and delicious. My daughter said the orzo had too much Parmesan but other than that it was a big hit with my entire family.

Place the olive oil and minced garlic in a zip lock bag with the shrimp. Toss to coat evenly then seal and place into the refrigerator for at least 1 hour. Remove the shrimp from the bag and skewer them. Place on a plate and season both sides with sea salt freshly cracked pepper, to taste.

Prepare the orzo per instructions. Drain. In the same pot you cooked the orzo, place the butter in the pan over medium heat. Add the garlic and crushed red pepper flakes then cook, stirring constantly for 30 seconds. Add the drained orzo to the pot and stir until evenly coated. Add the Parmesan and fresh parsley then season with sea salt and freshly cracked pepper, to taste. Stir until mixed well. Taste and re-season if needed.

Heat a grill pan over medium heat. Coat the pan with cooking spray. Add the shrimp skewers to the hot grill pan and cook for 2-3 minutes on each side, or until pink and cooked through. Don’t overcook.

Ladle the orzo into a bowl then top with one to two skewers. Serve immediately. Enjoy.

Print^[2]

Save^[3]

Shrimp Skewers with Garlicky Parmesan Orzo

Yield: 4

Total Time: 20 min.

Ingredients:

Shrimp Skewers:

1 tbsp olive oil
1-2 cloves of garlic, minced
1 lb of shrimp, deveined and tails removed
Sea salt and freshly cracked pepper, to taste

Garlicky Parmesan Orzo:

1 cup of dried orzo, cooked per instructions, drain
1 tbsp butter
2 cloves of garlic, minced
Dash of crushed red pepper flakes
1/4 cup of Parmesan, finely grated
2 tbsp fresh parsley, chopped
Sea salt and freshly cracked pepper,to taste

Directions:

Place the olive oil and minced garlic in a zip lock bag with the shrimp. Toss to coat evenly then seal and place into the refrigerator for at least 1 hour. Remove the shrimp from the bag and skewer them. Place on a plate and season both sides with sea salt freshly cracked pepper, to taste.

Prepare the orzo per instructions. Drain. In the same pot you cooked the orzo, place the butter in the pan over medium heat. Add the garlic and crushed red pepper flakes then cook, stirring constantly for 30 seconds. Add the drained orzo to the pot and stir until evenly coated. Add the Parmesan and fresh parsley then season with sea salt and freshly cracked pepper, to taste. Stir until mixed well. Taste and re-season if needed.

Heat a grill pan over medium heat. Coat the pan with cooking spray. Add the shrimp skewers to the hot grill pan and cook for 2-3 minutes on each side, or until pink and cooked through. Don’t overcook.

Ladle the orzo into a bowl then top with one to two skewers. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Lisa’s Dinnertime Dish

References

^{^} Lisa’s Dinnertime Dish (lisasdinnertimedish.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Spaghetti with Tapenade, Tomatoes, Spinach, Arugula, and Feta

by Pam on September 25, 2012

This is my new favorite pasta and I can’t wait to make it again. I found this in an old Everyday Food and decided to finally give it a try – I am so glad I did. I made my own tapenade^[1] because it is ridiculously expensive and I like my homemade version better anyway. I couldn’t decide between using arugula or spinach so I ended up using a little of each. This dish was a hit with all of us, especially me! I had the leftovers for lunch today and it was just as good! I highly recommend this recipe.

Make the tapenade^[2]. Set aside for the flavors to mingle.

Cook the pasta in a large pot of boiling salted water, per instructions. Drain pasta. Return the empty pan to the stove and heat the olive oil over medium heat. Add the tomatoes, crushed red pepper, sea salt, and freshly cracked pepper, to taste. Cook, stirring often, for 4-5 minute or until the tomatoes are bursting; add the minced garlic and cook, stirring constantly, for 1 minute. Return the pasta back to the pan, add the tapenade, spinach, and arugula then mix until evenly coated. Drizzle a bit more olive oil then season with sea salt and freshly cracked pepper, to taste. Place into serving bowls then top with feta cheese. Serve immediately. Enjoy.

Print^[3]

Spaghetti with Tapenade, Tomatoes, Spinach, Arugula, and Feta

Yield: 4

Prep Time: 10 min.

Cook Time: 15 min.

Total Time: 25 min.

Ingredients:

1 lb of whole wheat spaghetti, cooked per instructions
1/2 tbsp of olive oil (plus more for drizzling)
1 1/2 cups of grape tomatoes
Dash of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste
1 clove of garlic, minced
1/2 cup of tapenade (recipe link above)
1 cup of baby spinach
1 cup of arugula
Feta cheese

Directions:

Make the tapenade. Set aside for the flavors to mingle.

Cook the pasta in a large pot of boiling salted water, per instructions. Drain pasta. Return the empty pan to the stove and heat the olive oil over medium heat. Add the tomatoes, crushed red pepper, sea salt, and freshly cracked pepper, to taste. Cook, stirring often, for 4-5 minute or until the tomatoes are bursting; add the minced garlic and cook, stirring constantly, for 1 minute. Return the pasta back to the pan, add the tapenade, spinach, and arugula then mix until evenly coated. Drizzle a bit more olive oil then season with sea salt and freshly cracked pepper, to taste. Place into serving bowls then top with feta cheese. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking
Original recipe inspired by Everyday Home

References

^{^} tapenade (www.gordon-ramsay-recipe.com)
^{^} tapenade (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)