Tag: egg

Tomato and Asparagus ?Carbonara?

Tomato and Asparagus “Carbonara”

by Pam on September 30, 2012

I found this recipe in the September 2012 issue of Cooking Light and I couldn’t wait to make it. It took very little prep or time to make and it ended up being creamy, cheesy, and totally delicious. I loved that, even though it didn’t have bacon like a traditional carbonara has, it was still flavorful and satisfying. My husband, son, and I all loved it. My daughter, on the other hand, thought it was too cheesy and she didn’t like the texture. It’s no surprise since she doesn’t like cheese. Oh well… her loss.

Cook the pasta in salted boiling water per instructions.

While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the tomatoes and cook, stirring occasionally for 5-6 minutes; add the asparagus and cook for 2 minutes. Add the minced garlic and season with sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. Remove from the heat.

Mix the egg, Parmesan cheese, sea salt, freshly cracked pepper, to taste until well combined. Drain the pasta and immediately add the cheese/egg mixture to the pasta and stir until well combined and the cheese has melted. Add the tomato and asparagus mixture to the pan and mix until evenly coated. Place pasta into the serving bowl and sprinkle the top with the torn basil leaves. Serve immediately. Enjoy.

Print^[1]

Tomato and Asparagus “Carbonara”

Yield: 4

Prep Time: 5 min.

Cook Time: 12 min.

Total Time: 17 min.

Ingredients:

8 oz whole wheat penne pasta, cooked per instructions
2 tsp olive oil
1 pint of grape tomatoes
1 lb asparagus, ends removed and cut into thirds
3 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste
1/2 cup of Parmesan, Asiago, Romano cheese mixture
1 large egg
Several fresh basil leaves, torn

Directions:

Cook the pasta in salted boiling water per instructions.

While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the tomatoes and cook, stirring occasionally for 5-6 minutes; add the asparagus and cook for 2 minutes, stirring occasionally. Add the minced garlic and season with sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. Remove from the heat.

Mix the egg, Parmesan cheese, sea salt, freshly cracked pepper, to taste, until well combined. Drain the pasta then place back into the cooking pot and immediately add the cheese/egg mixture to the pasta and stir until well combined and the cheese has melted. Add the tomato and asparagus mixture to the pasta and mix until evenly coated. Place pasta into the serving bowl and sprinkle the top with the torn basil leaves. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light – September 2012

References

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

Incoming search terms:

Rosemary Honey “Pull Apart” Dinner Rolls – Because You Love Them…Right?

Entertaining during the holidays usually means plenty of
costly, complicated, and time-consuming recipes, so absolutely no one would blame you if
you simply tossed a tube of store-bought dinner rolls into the oven to save a
little time and effort.

Of course the problem with that, at least for loyal
followers of this blog, is that some or all of your family members will have
seen this video by then, and you may get a few looks. Not that they would never
question your undying love and devotion to their happiness, but hey, why take a chance?

Assuming that you have an electric mixer, besides a few
minutes of cutting and balling the dough, these really aren’t that much work to
make. If you don’t, and would have to knead this by hand, then let your
conscience be your guide. I think I speak for your entire family when I say, we
know you’ll do the right thing.

Anyway, as far as holiday dinner rolls go, these are pretty
lean. You can certainly up the melted butter amount, and toss in a egg or two,
but since these are generally going to be eaten with fairly rich food, I prefer a lighter approach.

Please feel free to embellish with anything else you’d like
to toss in. I’ll toss out garlic, herbs, cheese, seeds, and nuts just to start
the brainstorming session. I hope you come up with something amazing, and give
these a try soon. Enjoy!

Ingredients for about 32-36 small dinner rolls:
1 packet (2 1/4 teaspoon) dry active yeast

1/4 cup warm water (100-110 degrees F.)

1 cup milk

4 tablespoon unsalted butter

1 or 2 tablespoon honey

1 teaspoon salt

2 tsp minced fresh rosemary leaves

about 3 cups unbleached all-purpose white flour, plus more
if needed (NOTE: add about 2 1/2 cups of flour at the beginning of the mixing,
and then add more in smaller increments until the dough just starts to pull
away from the bowl. Remember, you can always add more, but can’t remove too
much! Better a little too sticky than too stiff and dry.)
2 tbsp olive oil (to oil the dough)

egg wash (one egg beaten with a teaspoon of milk)

coarse sea salt

Incoming search terms:

https://gordon-ramsay-recipe com/preparation/rosemary-honey-pull-apart-dinner-rolls-because-you-love-them-right html

Soft Boiled Egg over Vegetable Sauté and Toast

by Pam on June 20, 2013

Yes, I am still on a soft boiled egg kick. I made this recipe for lunch and absolutely loved it. I really like the combination of eggs, tomatoes, and asparagus and I love caramelized onions with everything so this recipe made me very happy. I decided to do a quick sauté of the veggies while the egg boiled and the toast cooked. I piled them together and ate every single bite. It was a healthy, flavorful, and filling lunch that I enjoyed immensely.

Heat the olive oil in a skillet over medium heat. Add the onion and cook for 5-7 minutes, stirring often, until softened. Add the asparagus and tomatoes then cook, stirring often, for 5-6 minutes. Season with sea salt and freshly cracked pepper, to taste.

While the veggies are cooking, prepare your soft boiled egg. Heat an inch of water in a small saucepan over medium high heat until boiling. Add the egg, reduce the heat to medium, and cover with a lid. Let the egg cook for 6 minutes then remove it from the stove. Side Note: if you are using a jumbo sized egg, cook for 6 minutes & 30 seconds.

Place the toast into the toaster.

Run the saucepan and egg under cold water until the egg is cool enough to be handled. Using a knife, crack the top edge of the egg then gently peel, making sure to be careful so you don’t puncture the egg.

Place the piece of toast down on the plate, spoon the veggie mixture over the toast. Add the peeled egg then carefully slice down the center of the egg with a knife, season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy!

Print^[1]

Save^[2]

Soft Boiled Egg over Vegetable Sauté and Toast

Yield: 1

Total Time: 15 min.

Ingredients:

2 tsp olive oil
1/2 small sweet yellow onion, sliced
4 spears of asparagus, wooden ends removed and cut into thirds
Handful of grape tomatoes
1 egg
1 piece of leftover bread or toast, toasted

Directions:

Heat the olive oil in a skillet over medium heat. Add the onion and cook for 5-7 minutes, stirring often, until softened. Add the asparagus and tomatoes then cook, stirring often, for 5-6 minutes. Season with sea salt and freshly cracked pepper, to taste.

While the veggies are cooking, prepare your soft boiled egg. Heat an inch of water in a small saucepan over medium high heat until boiling. Add the egg, reduce the heat to medium, and cover with a lid. Let the egg cook for 6 minutes then remove it from the stove. Side Note: if you are using a jumbo sized egg, cook for 6 minutes & 30 seconds.

Place the toast into the toaster.

Run the saucepan and egg under cold water until the egg is cool enough to be handled. Using a knife, crack the top edge of the egg then gently peel, making sure to be careful so you don’t puncture the egg.

Place the piece of toast down on the plate, spoon the veggie mixture over the toast. Add the peeled egg then carefully slice down the center of the egg with a knife, season with sea salt and freshly cracked pepper, to taste. 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)