Tomato Basil Pasta Salad

 

Tomato Basil Pasta Salad

Add this Tomato Basil Rotini Pasta Salad to your next BBQ and add lots of flavor with fresh basil, cherry tomatoes, avocado and freshly shredded Parmesan. This is not your average pasta salad recipe by any means!

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Ingredients

• 8 oz. rotini, or fusilli, or penne or farfalle pasta 
• 2 cups baby spinach
• 2 garlic cloves minced
• 10 oz. sliced cherry tomatoes
• ⅓ cup chopped fresh basil
• ¼ cup thinly chopped red onion
• 3 T balsamic vinegar
• ⅓ - ½ c olive oil
• ½ c grated parmesan romano and/or asiago cheese (optional)
• ⅔ c mozzarella pearls
• ¼ tsp crushed red pepper (optional)
• ½ tsp cracked pepper
• ½ tsp sea salt

Instructions

1.                   Cook pasta according to package instructions.

2.                   Prep and cut all of the vegetables.

3.                   In a small bowl, whisk together oil, vinegar, garlic, red pepper, salt and pepper.

4.                   When pasta is cooked al dente, drain. Add spinach immediately and stir. This will allow the spinach to wilt a bit from the heat of the pasta. Transfer to a medium bowl.

5.                   Add tomatoes, basil and onion and toss to combine.

6.                   Pour the dressing in and stir to coat evenly.

7.                   Finally, add the cheeses and toss to combine.

8.                   Refrigerate for about 30 minutes to one hour before serving.

Notes

• You can make this Tomato Basil Rotini Pasta Salad the night before you intend to serve it. I suggest tossing it before serving with an extra drizzle or so of olive oil.
• Feel free to use your favorite gluten free pasta for this pasta salad. Make sure to follow cooking instructions.
• Have this as a side dish or toss some chicken or other protein in for a full meal!

 

Hummus

 

Hummus

3 cans garbanzo beans drained

3-4 tbl tahini

1 lemon or lime

1/3 cup olive oil

Salt and pepper to taste

 

1.       Saute the chopped garlic in oil over a low flame

2.       Juice the lime or lemon

3.       Place all the ingredients in a food processor and blend well.  The hummus will be thick and have a dry consistency

4.       Add water in small amounts until desired consistency is achieved

5.       Put the hummus in a bowl

6.       Just before eating make an indent in the center of the hummus and por a small amount of olive oil into the indent.

Hummus improves flavor if it sits overnight in the refrigerator.

Homemade Naan

 

Homemade Naan

By Jennifer Segal

Servings: 6 naans

Prep Time: 30 Minutes

Cook Time: 20 Minutes

Total Time: 50 Minutes, plus 1 to 1.5 hours rising time

 

INGREDIENTS

·       2 cups all purpose flour, spooned into measuring cup and leveled off with a knife, plus more for rolling (see note)

·       1 tablespoon sugar

·       1 teaspoon instant dry yeast/rapid-rise yeast (see note)

·       1 teaspoon salt

·       Heaping 1/2 teaspoon anise seeds (optional)

·       3 tablespoons plain yogurt

·       2 tablespoons extra virgin olive oil

·       3/4 cup warm water (about 100°F)

·       2 tablespoons melted salted butter, for brushing on finished naans

·       1 tablespoon chopped fresh Italian parsley (optional), for serving

 

INSTRUCTIONS

1. In a large bowl, whisk together the flour, sugar, yeast, salt and anise seeds (if using). Set aside.
2. In a medium bowl, whisk together, the yogurt, olive oil, and 3/4 cup warm water (about 100°F). Add the yogurt mixture to the dry ingredients and mix with a fork. When the dough is about to come together, dust your hands with flour and knead gently into a soft, slightly sticky dough (sprinkle more flour, little by little, if the dough is too wet to work with). As soon as it comes together, stop kneading.
3. Lightly oil or spray a clean bowl with nonstick cooking spray (the bowl should be large enough to allow the dough to double in size). Transfer the dough to the prepared bowl and cover with plastic wrap or a damp kitchen towel. Let sit in a warm place for 1 to 1.5 hours, or until about doubled in size (hint: the warmer the spot, the faster the dough will rise).
4. Fill a small bowl with about 1/2 cup flour. Dust a work surface with some of the flour and dump the dough on top. Sprinkle some of the flour on top of the dough and on your hands. Shape the dough into a long rectangle and cut into 6 equal portions, dusting with more flour as necessary so the dough doesn't stick. Roll each portion of dough in the bowl of flour to keep them from sticking.
5. Warm a large cast iron or heavy nonstick pan over medium-high heat until very hot. Using a rolling pin, roll one of the dough balls into an oval shape about 1/8-inch thick (it should be about 9 x 4 inches). Pick up the dough and flip-flop it back and forth between your hands to release any excess flour; then gently lay the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, a few minutes. Flip the naan and cook about 1-2 minutes more until the the bottom is lightly browned and blistered in spots. Remove the naan from the skillet and brush with melted butter. Place the naan in a tea towel-lined dish to keep warm. Repeat with the remaining naans, adjusting the heat lower if necessary as you go (I usually find it necessary to lower the heat to medium after the first naan). Sprinkle with parsley, if using, and serve warm.
6. To keep the cooked naan warm, place them in a 200°F oven. Store leftovers in a Ziplock bag and reheat in a 350°F oven wrapped in foil.
7. Note: I use King Arthur flour, which is higher in protein than some other all-purpose flours. If using a flour with a lower protein content, such as Gold Medal, you will likely need to add a few more tablespoons of flour.
8. Note: Active dry yeast may be used instead of instant/rapid-rise yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the lukewarm water and let it sit until frothy, about 10 minutes. After that, add it to the flour, sugar, salt, and anise seeds, and proceed with the recipe.
9. Freezer-Friendly Instructions: The naan can be frozen for up to 3 months. Once it’s completely cooled, wrap each piece securely in plastic wrap and put all the rounds in a sealable plastic bag prior to putting in the freezer. To reheat, wrap the naan in aluminum foil and warm in a 350°F oven until hot.

Fruit Cocktail Cake

2 cups regular flour 
2 tsp baking soda 

1/2 tsp salt 

2 eggs 

1 1/2 cups sugar 

1 can (1 lb 1 oz) fruit cocktail, undrained 

1/4 cup chopped nuts (walnuts or your choice) 

1/4 cup brown sugar 

Preheat oven to 350 degrees. 

Sift together flour, soda and salt and set aside.

Beat 2 eggs until light, then gradually add 1 1/2 cups sugar. Beat until light and fluffy. 

Add the dry ingredients alternately with the can of fruit cocktail undrained into egg and sugar mixture. Mix until smooth after each addition. 

Pour into 13 x 9 x 2 inch pan. 

Combine nuts and brown sugar and sprinkle over cake. 

Bake for 30-34 minutes or until cake springs back when touched lightly with finger. 

While still warm spread with walnut topping: 

Walnut Topping 

1/2 cup evaporated milk 

1/4 cup butter 

3/4 cup sugar 

1/2 cup walnuts 

1 tsp vanilla 

Combine in a saucepan and cook over medium heat stirring constantly until mixture comes to full boil and is slightly thickened. 

Remove from heat. Add walnuts and vanilla. Mix well and spread over warm cake. 

The cake is delicious to eat warm. It's one of David's favorite cakes. He found it in my DUP* Lady cookbook.  The texture is both light and moist.   

*Daughters of Utah Pioneers

We asked David what cake we should made for his 21st birthday.
He had candles, but didn't get to eat any of the cake today.

Instant Pot Chicken Tortilla Soup

 

The picture from the original blog

My version tonight

• 1–2 tablespoons olive oil
• 1 onion, diced
• 5 garlic cloves, rough chopped (or sub 1–2 tablespoons granulated garlic)
• 1–2 cups carrots, diced
• 1 cup celery, diced
• 1 x 14.5 ounce can diced tomatoes, and juices ( preferably fire roasted) or 1 ½ cups diced tomatoes w/juices
• 1  small 4-ounce can, mild green chilis (or sub 1 poblano chili, diced)
• 2 lbs chicken thighs (boneless, skinless, fresh or frozen) left whole (or breasts -see cooking notes)
• 1 cup dry black beans or sub 1-2 cans black beans, or sub corn-see notes (do not use dry beans with chicken breast as breasts will overcook.)
• 4 cups chicken stock or broth (or water with 4 chicken bouillon cubes)
• 2 cups water
• 2 teaspoons salt, more to taste
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• juice from 1–2 limes
• optional: for a smoky heat, add a little chipotle (either the adobo sauce from canned chipotles, or a little ground chipotle powder to taste. )

Garnish with any or all of the following:  tortilla strips, grated cheese, sour cream, avocado, hot sauce,  cilantro, fresh jalapeño, scallions

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Instructions

1. Set the Instant pot to the Saute function. Saute onions in the oil for 3-4 minutes while you prep the garlic, carrots and celery. Add them to the pot, and saute 3-4 minutes. (If using granulated garlic, add later with the spices)
2. Add the diced tomato and their juices, green chiles, chicken thighs (whole), dry black beans ( or canned, drained), chicken stock, water, salt and all the spices.  Give a good stir, and set the Instant Pot to pressure cook on high. If using dry black beans, pressure cook 25 minutes. If using canned black beans, pressure cook for 14 minutes (same for either fresh or frozen thighs).
3. Manually let the pressure out, covering steam with a kitchen towel. (Or feel free to let the pressure release naturally.) I put my Instant Pot under my stove hood and turn on the exhaust vent (stove is not on) when I release the pressure.
4. Shred chicken thighs with two forks (either right in the pot, or on a cutting board). The soup will thicken. (At this point you could add corn, and return to sauté setting for a few minutes.) Squeeze with a generous amount of lime juice and taste for salt, adding more if necessary- especially if you used dry beans, you will need to add more. You want a good balance between lime and salt. ( If the soup tastes bland, it probably needs more of each.)
5. Divide among bowls and top with tortilla strips, cheese, sour cream, scallions or avocado and cilantro. Add hot sauce for added heat.
6. Enjoy!

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Notes

For a more brothy soup, use only 1 can of beans vs. two. ( I prefer this brothy.)

Blackbeans: If your dry blackbeans are very old, I would recommend soaking first or extending the pressure cooking time to 30 minutes.

CHICKEN BREASTS If using whole chicken breasts, cook 8-12 minutes and do not use dry beans (you will overcook the breasts). 8 minutes for smaller breasts or 12 for thicker breasts.

The toppings really add to the soup. Use them!

For the tastiest tortilla chips, spray strips of fresh tortillas with olive oil spray and a sprinkle of salt, and bake in a 300 F oven until crisp.

STOVE TOP:  Use a big pot or dutch oven–  follow the same directions, sautéing over medium heat, then simmering covered until chicken thighs are cooked through and easily shreddable, and beans are tender, about 40 minutes. Soaking the beans first shortens this time!

For a bean-free version you could swap out 3 cups corn for the beans ( Trader Joes, frozen fire-roasted corn is great) adding it to the soup after you release the pressure.

For slow cooker version, cook as stated above then cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

If doubling the recipe, this will not fit in a 6 quart Instant Pot.  I recommend making in a big pot on the stove.

https://www.feastingathome.com/instant-pot-chicken-tortilla-soup/

This was a quick toss-together and run out the door so we could come home to cooked dinner meal tonight.  I had a couple big chicken breasts to do something with.  There were chopped onions, celery, and lime juice cubes in the freezer.  Sadly I didn't have any black beans in the freezer so I used canned.  I don't always like how dry beans cook in a pressure cooker, still working on that skill.  I oven fried some fresh corn tortilla strips, added sour cream (of course), but the avocados weren't ripe enough to use.  I debated on using the Hatch Chili Salsa I love and get from Costco, but had some expired canned chilis to use, so did but then used the Hatch Chili Salsa to spice up individual bowls, which worked great for those who don't like it as spicy.  I used both a can of black beans and 1/2 bag of frozen corn from Trader Joe's added at the end, the lime juice ice cube and frozen corn helped cool it enough to eat, no need to turn it back on sauté!

Creamy Tuscan Tortellini Soup

 

CREAMY TUSCAN TORTELLINI SOUP

YIELD: 6 SERVINGS

 

PREP TIME: 15 MINUTES

 COOK TIME: 15 MINUTES

TOTAL TIME: 30 MINUTES

INGREDIENTS

·   1 tablespoon olive oil

·   1/2 cup finely diced onion

·   1 cup diced carrots (about 3 medium carrots, peeled)

·   3 cloves garlic, finely minced

·   4 cups chicken broth (I use low-sodium)

·   28-ounce can crushed tomatoes

·   1 teaspoon dried basil

·   1/2 teaspoon dried oregano

·   1/4 teaspoon dried thyme

·   1 teaspoon salt (I use coarse, kosher salt)

·   1/8 teaspoon black pepper

·   10 ounces cheese tortellini (see note)

·   1 1/2 cups milk

·   3 tablespoons flour

·   1 to 2 cans (15-ounces each) Great Northern, cannellini, or other white beans, rinsed and drained

·   2 cups cooked, diced or shredded chicken

·   2-3 cups lightly packed, torn or coarsely chopped fresh spinach

·   Freshly grated Parmesan cheese, for serving

INSTRUCTIONS

1. In a 6- or 8-quart pot, heat the oil over medium heat and add the onions and carrots. Cover the pot and cook/sweat the mixture, stirring occasionally, until the vegetables are tender, 3-4 minutes. Add the garlic and cook, stirring constantly, for about 30 seconds.
2. Add the broth, crushed tomatoes, basil, oregano, thyme, salt and pepper. Bring the mixture to a simmer and add the tortellini. Cook for 2-3 minutes until the tortellini are mostly tender (they'll continue to cook for a few minutes in the next step).
3. Whisk or blend the flour and milk together until smooth and add it to the soup, stirring constantly. Add the beans, chicken and spinach. Bring the soup to a low simmer and cook for 3-4 minutes, stirring occasionally, until slightly thickened and all the ingredients are heated through and the tortellini are tender.
4. Serve with freshly grated Parmesan cheese on top, if desired.

NOTES

Tortellini: I usually use the Kirkland brand refrigerated cheese tortellini from Costco. It comes in 22-24 ounce packages. This recipe calls for 10 ounces tortellini, but for a thicker, heartier soup, you can double the tortellini amount (same goes for the beans, as noted in the ingredient list).

French Macarons here is the link to the instructional video https://www.sweetandsavorybyshinee.com/french-macarons/

 

basic macaron recipe

Prep:1 hour

Cook:18 minutes

Total :1 hour 20 minutes

INGREDIENTS

·         Store in an airtight container at room temperature for up to 2 days.

·         Freeze in an airtight container for up to 3 months.

·         ▢100 g super fine almond flour Note 1

·         ▢75 g powdered sugar/confectioners sugar Note 2

·         ▢70 g egg whites, at room temperature (about 1/3 cup)

·         ▢75 g fine granulated sugar Note 3

·         ▢¼ teaspoon cream of tartar optional (Note 4)

·         ▢¼ teaspoon coarse kosher salt

·         ▢Gel food coloring if desired

For buttercream filling:

·         ▢2 large egg yolks

·         ▢¼ cup (50g) sugar

·         ▢3 ½ tablespoons milk

·         ▢½ cup (115g) unsalted butter, softened

·         ▢1 teaspoon pure vanilla extract

Note: I test all my recipes with both measurements for the most precise and accurate result!

INSTRUCTIONS

1.    To make macaron shells, line 2 baking sheets with parchment paper, or teflon sheet, or silicone mat. (TIP 1: For even air circulation, flip the baking sheets upside down.)

2.    To prepare dry ingredients, sift together almond flour and powdered sugar twice. Note: If you have up to 2 tablespoons of chunky dry ingredients left in the sifter, you don’t have to replace it. Simply discard those chunky bits.

3.    To make meringue, in a clean mixing bowl with a whisk attachment, beat the egg whites on medium low speed until foamy. (I set it to speed 2 or 4 on my KitchenAid stand mixer.)

4.    When egg whites are foamy, add cream of tartar and salt and continue to whisk.

5.    Then slowly add sugar one tablespoon at a time, while mixer is still running. Allow the sugar to dissolve after each addition.

6.    If you’re making colored shells, add gel food coloring when the meringue reaches soft peaks.

7.    Continue beating the egg whites on the same medium low speed until hard peaks form. Visual cues: Meringue should ball up inside the whisk, and when you lift the whisk, the meringue should hold a pointy end and have sharp ribs. (See pictures above or watch this meringue video for more information.)

8.    To make batter, sift almond flour mixture into the meringue. Using a silicone spatula, fold the dry ingredients into the meringue until fully incorporated. Then continue to fold the batter until it’s runny enough to draw a figure eight. To test, take a small amount of batter and drop it into the bowl. If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready. If not, fold couple more times and test again. Be careful not to over-fold the batter. (TIP: Making french macarons is all about the technique. This is one of the most crucial step. Let me try to describe the folding motion as best as I can: run the spatula clockwise from the bottom, up around the sides and cut the batter in half. If you’re beginner macaron-baker, I suggest to count every fold. It takes roughly about 50 folds to reach the proper consistency. After 50 folds, start testing the batter, and continue testing after every couple folds.)

9.    To pipe macaron shells, transfer the batter into a pastry bag, fitted with a round tip. (I used this Wilton 2A tip.)

10. Hold the pastry bag at straight 90° angle and pipe about 1.5-inch rounds about an inch apart on prepared baking sheets. (TIP 2: I made a perfect macaron template for you. Simply pipe the batter to fill inner circle.)

11. Tap the baking sheets firmly on the counter (or using your hand) a few times to get rid of any air bubbles. You can also use a toothpick to burst some large air bubbles. This step ensures smooth tops.

12. Let the macarons sit out on the counter for at least 15-30 minutes, maybe up to couple hours, depending on humidity. When you lightly touch the macarons and the batter does not stick to your finger, then it’s ready to go into the oven.

13. Meanwhile, preheat the oven to 300°F (150°C). Note: I don’t use convection settings. I set my oven to heat from top and bottom.

14. To bake, working one baking sheet at a time, place one tray with macarons on the middle rack. (TIP: To prevent browning, place an empty baking sheet on top rack to shield the heat.) Bake for about 15-18 minutes. It’ll take longer for larger macarons. To test for doneness, touch a macaron lightly and try to move it. If it slides and wobbles, bake a minute or so longer. The cooked macarons should be firm to touch and the base shouldn’t move. (TIP: It’s always better to slightly over-bake macarons than under-bake them!)

15. Cool the macarons on the sheet for 10-15 minutes, and then transfer onto a wire rack to cool completely.

16. To make the buttercream filling, in a medium bowl, beat the egg yolks slightly with a whisk and add sugar. Continue to whisk until the mixture is pale and sugar is mostly dissolved. Stir in the milk. Transfer the egg yolk mixture into a small saucepan and heat over low heat, stirring frequently. Continue to cook until it’s thick like pudding, about 5 minutes. Transfer the mixture back to the bowl and bring it to room temperature. Stir in the butter in three batches. Add vanilla extract and continue to mix until smooth. Transfer the buttercream into a pastry bag with round tip.

17. To assemble macarons, pair the macaron shells by size and arrange them on a wire rack.  Line them up so that bottom shells are upside down.

18. Pipe a dollop of filling on bottom shells. Place the top shell over the filling and press lightly so the filling spreads till the edges.

19. Store the filled macarons in an airtight container in the fridge for at least 24 hours to mature, which allows the filling to soften and flavor the shells.

20. To serve, bring the macarons out about 30 minutes prior to serving.