Tag: red pepper flakes

Spaghetti Al Tonno – Nothing Fishy About This “Meat” Sauce

Spaghetti al tonno is one of my all-time favorite “go to” pasta dishes, and I hope this re-make of an old video helps make it one of yours. I did a very similar spaghetti with spicy tuna sauce for About.com a long time ago, but never got around to doing an official Food Wishes version.

Having said that, there really is no “official” recipe, as this is the type of dish that gets made a little differently every time. Not different on purpose, mind you, but different since that’s what happens when you cook without written recipes, which by the way, is the recommended method.

I love a classic meat sauce as much as the next half-Italian, but when I want something quick and easy for a weeknight meal, I reach for the tuna. By the time you bring a pot of water to a boil, choose a wine, and cook your pasta, the sauce should be done. What if all that sounds great, but you don’t like fish? Then, this is perfect.

As I say in the video, the taste and texture is really closer to a veal sauce, than one made with fish. Above and beyond the non-fishy flavor, this is also lower in fat and calories, in case you’re into that kind of thing. So, the next time you’re in the mood for a quick spaghetti with “meat” sauce, I hope you give this delicious pasta sauce a try. Enjoy!

Ingredients for 4 Portions Spaghetti Al Tonno:

2 tbsp olive oil

1 anchovy filet

2 tablespoons capers

3 cloves minced garlic

1/2 cup white wine (Note: if you can’t use wine, don’t. Use a splash of stock)

3 cups crushed San Marzano tomatoes

red pepper flakes, to taste

1/4 tsp dried oregano

salt, pepper, and cayenne to taste

7 ounces oil-packed tuna, drained (reserve and use oil!)

1/4 cup chopped Italian parsley

12 ounces dry spaghetti

Parmigiano-Reggiano for top

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Crock Pot Balsamic Pork Roast

I love making pork in the slow cooker, it’s so easy and literally falls apart once cooked. Here it’s cooked with balsamic and honey which gives it a slight tang that I thought was lovely.

Whenever I happen to see a small pork roast in the supermarket, I always pick one up because I know it’s an easy dinner. I usually find myself gravitating to the Slow Cooker Kalua Pork^[1] each and every time because it’s so good and easy to make, but I wanted to switch things up and came across a slow cooker recipe for this balsamic pork recipe on Add A Pinch^[2].

I met Robin just a few months ago while I was in Oregon so I was happy to try one of her recipes. This was so easy to make, and although my husband generally isn’t much of a balsamic fan, my toddler and I thought it was great! This recipe is slightly modified from her original but for the most part I followed it pretty close.

I served this with Broccoli and Cheese Twice Baked Potatoes^[3] but this would also be great with Roasted Parmesan Green Beans^[4].

Crock Pot Balsamic Pork Roast
gordon-ramsay-recipe.com
Servings: 8 • Size: 3 oz pork • Old Points: 5 • Weight Watcher Points+: 5 pt
Calories: 214 • Fat: 12 g • Carb: 4 g • Fiber: 0 g • Protein: 21 g • Sugar: 3 g
Sodium: 196 mg • Cholest: 72 mg

Ingredients:

2 pound boneless pork shoulder roast (sirloin roast)
kosher salt, to taste
1/2 tsp garlic powder
½ teaspoon red pepper flakes
1/3 cup chicken or vegetable broth
1/3 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon honey

Directions:

Season the pork with salt, garlic powder and red pepper flakes and place it into the slow
cooker. Mix together the broth and vinegar and pour it over the pork,
then pour the honey over and set the timer for 4 hours on High or 6-8
hours on Low.

Once the pork is cooked and tender (it should shred easily with a fork),
remove from slow cooker with tongs into a serving dish. Break apart
lightly with two forks and put back into the slow cooker and ladle 1/2
cup sauce over the pork and keep warm until ready to eat.

Adapted from Add A Pinch^[5].

References

^{^} Slow Cooker Kalua Pork (www.gordon-ramsay-recipe.com)
^{^} Add A Pinch (addapinch.com)
^{^} Broccoli and Cheese Twice Baked Potatoes (www.gordon-ramsay-recipe.com)
^{^} Roasted Parmesan Green Beans (www.gordon-ramsay-recipe.com)
^{^} Add A Pinch (addapinch.com)

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Roasted Cauliflower with Fresh Herbs, Parmesan, and Lemon

by Pam on May 5, 2014

I can’t believe it – I finally roasted cauliflower. I have to thank my dear friend Currié who had us over for dinner last week. She served us roasted cauliflower, which is a vegetable my husband has never liked, and he actually really enjoyed it! I decided to roast it this week with some olive oil, salt, pepper, crushed red pepper flakes, fresh parsley, fresh thyme, and minced garlic then tossed it with grated Parmesan and lemon juice. The cauliflower was tender and so flavorful! We loved it. Thanks Currié!!

Preheat the oven to 425 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Cut the cauliflower into small same sized florets. Place the florets on the baking sheet then drizzle with olive oil, sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste. Toss to coat evenly. Place into the oven and roast for 10 minutes. Remove and flip with a spatula. Return to the oven for an additional 5 minutes then remove and toss with the fresh parsley, fresh thyme, and minced garlic; toss to coat evenly. Return to the oven for 5 minutes. Remove from the oven and drizzle with the lemon juice and grated parmesan. Toss to coat evenly then pour into a serving bowl. Serve immediately. Enjoy.

Print^[1]

Save^[2]

Roasted Cauliflower with Fresh Herbs, Parmesan, and Lemon

Yield: 4

Prep Time: 5 min.

Cook Time: 20 min.

Ingredients:

1/2 head of cauliflower, cut into same sized florets
1 tbsp olive oil
Sea salt and freshly cracked pepper, to taste
Crushed red pepper flakes, to taste
2 tsp fresh parsley, chopped
1 tsp fresh thyme leaves
1 clove of garlic, minced
1-2 tbsp fresh Parmesan, grated
Juice from half a lemon

Directions:

Preheat the oven to 425 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Cut the cauliflower into small same sized florets. Place the florets on the baking sheet then drizzle with olive oil, sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste. Toss to coat evenly. Place into the oven and roast for 10 minutes. Remove and flip with a spatula. Return to the oven for an additional 5 minutes then remove and toss with the fresh parsley, fresh thyme, and minced garlic; toss to coat evenly. Return to the oven for 5 minutes. Remove from the oven and drizzle with the lemon juice and grated parmesan. Toss to coat evenly then pour into a serving bowl. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking
Inspired by Currié Reese

References

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