Tortellini Minestrone with Spinach and Garlicky Crouton

Tortellini Minestrone: If you’re of the opinion that a bean and pasta soup doesn’t sound delicious then this recipe will make you reconsider. In each bowl you have tender cheese tortellini, a silky spinach, and a broth that is so rich you might not think you can afford it.

Tortellini Minestrone with Spinach and Garlicky Crouton

Prepare your ingredients:

The first thing we do is prep ingredients, preheat the oven to 350°F.  Slice the baguette into 1⁄2- inch thick pieces, then tear into rough 1⁄4- inch croutons. Then we grate 2 large garlic cloves.

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Time to make garlicky croutons:

On a rimmed baking sheet, you toss bread with one tablespoon of oil, and half of the thyme sprigs. Then add half of the grated garlic and season lightly with salt.

Bake the baguette croutons until toasted, stirring only once. It should only take about 15 minutes. Let cool, then pull crisp thyme leaves from stems and toss with the croutons.

Sauté aromatics:

Meanwhile, in a medium saucepan, let’s heat 1 tablespoon oil with remaining thyme sprigs and grated garlic with a pinch crushed red pepper. Cook over medium-high until you can smell the aroma.

Tortellini Minestrone Quote

Build soup:

Add beans and their liquid with 3 cups water and add both packets of vegetable broth concentrate. Let it simmer over medium heat until slightly reduced, wait about 10 minutes and then stir in tortellini and cook until it’s just right, 3–4 minutes. Stir in spinach and cook just until wilted, about 1 minute.

Finish soup and serve:

Add grated Parmesan and stir half of it into soup. Grab a bowl of soup and top with remaining cheese and garlicky croutons. Add a little crushed red pepper if you are feeling adventurous and enjoy your Tortellini Minestrone with Spinach and Garlicky Crouton .

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Tortellini Minestrone with Spinach and Garlicky Croutons

If you’re of the opinion that a bean and pasta soup doesn’t sound delicious then this recipe will make you reconsider.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Mediterranean
Servings 2

Ingredients
  

Ingredients

  • 1 mini French baguette
  • garlic use 2 large cloves
  • 1 ⁄4 oz fresh thyme
  • 1 ⁄4 tsp crushed red pepper
  • 1 can beans
  • 2 pkts vegetable broth concentrate
  • 1 pkg cheese tortellini
  • 3 oz baby spinach
  • 3 ⁄4 oz Parmesan
  • olive oil
  • coarse kosher salt
  • freshly ground pepper

Instructions
 

Recipe:

  • Prep ingredients: Preheat oven to 350°F. Cut roll into 1⁄2- inch thick slices, then tear into rough 1⁄4- inch pieces. Grate 2 large garlic cloves.
    Tortellini Minestrone 3
  • Make garlicky croutons: On a rimmed baking sheet, toss bread with 1 tablespoon oil, 1⁄2 of the thyme sprigs, and half of the grated garlic. Season lightly with salt and bake until toasted, stirring once, about 15 minutes. Let cool, then pull crisp thyme leaves from stems and toss with croutons. Discard stems.
    Tortellini Minestrone 4
  • Sauté aromatics: Meanwhile, in a medium saucepan, heat 1 tablespoon oil with remaining thyme sprigs and grated garlic and a small pinch crushed red pepper. Cook over medium-high until garlic is beginning to brown, about 1 minute.
    Tortellini Minestrone 9
  • Build soup: Add beans and their liquid, 3 cups water, both packets of vegetable broth concentrate, and 1 teaspoon salt and bring to a boil. Simmer over medium heat until slightly reduced, about 10 minutes.
    Tortellini Minestrone 6
  • Finish soup: Stir in tortellini and cook until just tender, 3–4 minutes. Stir in spinach and cook just until wilted, about 1 minute.
    Tortellini Minestrone 7
  • Finish & serve: Remove thyme sprigs. Grate Parmesan and stir half of it into soup. Ladle soup into bowls and top with remaining cheese and garlicky croutons. Garnish with remaining crushed red pepper if desired and serve immediately. Enjoy!

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Lemony Paprika Shrimp with Grits8

Lemony Paprika Shrimp with Grits and Wilted Spinach

Lemony Paprika Shrimp with Grits and Wilted Spinach: Shrimp and grits is a traditional Southern breakfast dish. Originating from the “low country” of coastal South Carolina. This particular recipe gives it a slight Spanish twist, with a hearty pinch of smoked paprika, and spinach.

Lets prepare the ingredients:

The first thing you should to is Peel and very thinly slice 2 large garlic cloves. Than grate 1⁄2 teaspoon lemon zest for that nice little bight. Squeeze the juice from half the lemon, and cut the rest into little wedges. Next thinly slice the scallions at an angle. Grate cheese on large holes of a box grater, or finely chop.

Marinating the shrimp:

It is always important to make sure to pat the shrimp dry to make sure to take out the extra moisture. Transfer shrimp to a medium sized bowl. Toss shrimp with smoked paprika, lemon zest, 3⁄4 teaspoon salt, and a few grinds pepper. Let marinate the shrimp marinate for 15 minutes.

Lemony Paprika Shrimp with Grits 2

Making the grits:

Take a small saucepan, and add 2 1/4 cups water and 1⁄2 teaspoon salt and bring to a boil. Slowly stir in the quick-cooking grits. Cover, reduce heat to low, and cook. Make sure to stir occasionally to prevent sticking, watch carefully it should take about, 6–8 minutes.

Finishing the grits:

Once you have your grits perfect take it off the heat and stir in cheddar, scallions, several grinds pepper and a little salt. Cover to keep warm.

Sauteing the shrimp:

Now take a large pan and heat 3 tablespoons of olive oil over high. Add shrimp and garlic, and cook, stirring occasionally, until shrimp are pink and just curled but not browned, 1–2 minutes.

Finish dish:

Now its time to finish the dish. Add spinach with shrimp and toss to wilt halfway. Add lemon juice and 1⁄3 cup water and bring just to a boil. Immediately remove from heat and season to taste with salt and pepper. Stir grits, adding 1 tablespoon water to loosen if necessary. Spoon grits into bowls, top with shrimp, spinach, and pan juices. Finish off with a drizzle of oil. Serve with lemon wedges.

Lifetime Vibes Yummy Factoid

From Native American beginnings in the 1500’s to a 1980s restaurant boom, enthusiasm for this once humble dish continues to spread throughout the South and beyond.

Southerners now recognize the shrimp and grits dish as a staple dish in their every day diet. So much so that the South is sometimes referred to as the “Grits Belt.” Georgia has even named grits as its official prepared food. Even one of the South’ most influential rap groups, “Outkast”, sings about “fish and grits!”

What is so special about this seemingly simplistic meal?

Surprisingly, while grits has a rich and deep history in Southern cuisine. Up north, shrimp and grits has become a popular choice among upscale cuisine aficionados. The origin of grits’ can be traced back to the Native American Muskogee tribe’s. Preparation of Indian corn similar to hominy. The Muskogee were traditionally from the southeastern woodlands. They would prepare grits by grinding corn in a stone mill. Giving it the “gritty” texture from whence the name “grits” evolved.

Lemony Paprika Shrimp with Grits 3

From this tribe, the preparation was passed down to settlers in the area. Because hominy was used as a form of currency.

There are also known writings from the Gullah Geechee, who were descendants of slaves that were taken from West Africa. That mention meals similar to shrimp and grits. This is most likely because the Gullah slaves would periodically receive allowance or food, including grits from the slave masters.

Making the most of their local resources on the coast. The Gullahs would catch shrimp and other fish in nets. Cook them in a variety of ways, incorporating grits as a main staple.

Lemony Paprika Shrimp with Grits 5

More History

Since then, shrimp and grits has remained a breakfast dish. Mainly in the low country marshes near the Southern coast. Spicy shrimp and grits with Cajun flavors can be found at Magnolia’s in Charleston; some versions, like the one at Commander’s Palace (pictured at top). In New Orleans, top off shrimp and grits with a delicious barbecue sauce; or, you can stick with the more traditional dish, still found at Crook’s Corner in Chapel Hill, North Carolina.

Lemony Paprika Shrimp with Grits 4
Lemony Paprika Shrimp with Grits 1

Lemony Paprika Shrimp with Grits and Wilted Spinach

Shrimp and grits is a traditional Southern breakfast dish, originating from the “low country” of coastal South Carolina. This particular recipe gives it a slight Spanish twist, with a hearty pinch of smoked paprika, and spinach.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • garlic use 2 large cloves
  • 1 lemon
  • 1 oz scallions
  • 1 1/2 oz cheddar cheese
  • 10 oz US Gulf shrimp
  • 1 1/2 tsp smoked paprika
  • 1/2 cup of quick-cooking grits
  • 3/4 cup of baby spinach
  • coarse kosher salt
  • freshly ground pepper
  • olive oil

Instructions
 

  • Prep ingredients: Peel and very thinly slice 2 large garlic cloves. Grate 1⁄2 teaspoon lemon zest. Squeeze the juice from half the lemon, cut the rest into wedges. Trim ends from scallions and thinly slice on an angle. Grate cheese on large holes of a box grater, or finely chop.
  • Marinate shrimp: Pat shrimp dry and transfer to a medium bowl. Toss shrimp with smoked paprika, lemon zest, 3⁄4 teaspoon salt, and a few grinds pepper. Let marinate until step 5.
  • Make grits: In a small saucepan, bring 2 1/4 cups water and 1⁄2 teaspoon salt to a boil. Slowly stir in the quick-cooking grits. Cover, reduce heat to low, and cook, stirring occasionally to prevent sticking, until grains are tender, 6–8 minutes.
  • Finish grits: Remove grits from heat and stir in cheddar, scallions, and several grinds pepper. Cover to keep warm.
  • Sauté shrimp: Heat 3 tablespoons oil in a large skillet over high. Add shrimp and garlic, and cook, stirring occasionally, until shrimp are pink and just curled but not browned, 1–2 minutes.
  • Finish dish: Add spinach; toss to wilt halfway. Add lemon juice and 1⁄3 cup water and bring just to a boil. Immediately remove from heat and season to taste with salt and pepper. Stir grits, adding 1 tablespoon water to loosen if necessary. Spoon grits into shallow bowls, top with shrimp, spinach, and pan juices and drizzle with oil. Serve with lemon wedges. Enjoy!
curry fish 5

Coconut Curry Bowl with Cod

Cod & Coconut Curry Bowl with Brown Rice: Flaky cod, gently poached in a lively sauce that emphasizes bold flavors of piquant mustard seeds, garlic, and curry powder. Smooth, sweet coconut milk perfectly soothes the spice of the sauce, which is absorbed by a bed of soft brown rice.

There are 5 simple steps for this recipe. First we chop garlic, sweet peppers and cherry tomatoes. Next we make brown rice and put to the side. Sauté vegetables and add curry coconut milk and finally the fish. Cook for about 10 minutes and you have a wonderful meal.

Prepare the ingredients:

Peel 2 cloves of garlic and roughly chop. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice. Halve the cherry tomatoes. Slice lime into quarters and place to the side. Pat the fish dry with paper towels. Season with salt and pepper on both sides.

Cod & Coconut Curry Bowl with Brown Rice 1

Step one cook the rice:

Fill a small pot with salted water; place on high heat to boil. Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly.

Next we cook some vegetables:

In a medium pan, heat 2 teaspoons of olive oil on medium-high. Add the chopped garlic and mustard seeds (carefully, as the mustard seeds may pop as they cook). Cook, stirring frequently, 30 seconds to 1 minute. Add the prepared peppers and tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, until softened and the tomatoes begin to break down.

Now we start making the curry & cooking the fish:

To the pan, add the curry powder and coconut milk (shaking the can before opening); stir to combine. Heat to boiling on high. and cook, stirring occasionally, 3 to 5 minutes, or until the sauce is slightly reduced in volume. Reduce the heat to medium-high and add the seasoned fish. Loosely cover the pan with foil. Cook, without stirring, 8 to 12 minutes, or until the fish is opaque and cooked through. Turn off the heat. Carefully transfer the cooked fish to a cutting board; using a forks, flake into bite-sized pieces.

Cod & Coconut Curry Bowl with Brown Rice

Finally we finish the curry & serve:

Add to the pan of cooked vegetables and sauce; next add the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished curry and flaked fish. Serve with the remaining lime wedges on the side.

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curry fish 5

Cod & Coconut Curry Bowl with Brown Rice

Flaky cod, gently poached in a lively sauce that emphasizes bold flavors of piquant mustard seeds, garlic, and curry powder.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 2

Ingredients
  

Ingredients:

  • 2 cod fillets
  • cups light coconut milk
  • ½ cup brown rice
  • ½ lb cherry tomatoes
  • 1 lime
  • 2 cloves garlic
  • 6 small sweet peppers
  • tsps mustard seeds
  • 2 tsps curry powder

Instructions
 

  • Prepare the ingredients: Peel 2 cloves of garlic and roughly chop. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice. Halve the cherry tomatoes. Slice lime into quarters and place to the side. Pat the fish dry with paper towels. Season with salt and pepper on both sides.
    curry fish 1
  • Cook the rice: Fill a small pot with salted water; place on high heat to boil. Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly.
    Veggie & Sushi Rice Bibimbap 1
  • Cook the vegetables: In a medium pan, heat 2 teaspoons of olive oil on medium-high. Add the chopped garlic and mustard seeds (carefully, as the mustard seeds may pop as they cook). Cook, stirring frequently, 30 seconds to 1 minute. Add the prepared peppers and tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, until softened and the tomatoes begin to break down.
    curry fish 2
  • Start the curry & cook the fish: To the pan, add the curry powder and coconut milk (shaking the can before opening); stir to combine. Heat to boiling on high. and cook, stirring occasionally, 3 to 5 minutes, or until the sauce is slightly reduced in volume. Reduce the heat to medium-high and add the seasoned fish. Loosely cover the pan with foil. Cook, without stirring, 8 to 12 minutes, or until the fish is opaque and cooked through. Turn off the heat. Carefully transfer the cooked fish to a cutting board; using a forks, flake into bite-sized pieces.
    curry fish 3
  • Finish the curry & serve your dish: Add to the pan of cooked vegetables and sauce; next add the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished curry and flaked fish. Serve with the remaining lime wedges on the side.
    curry fish 4

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Sausage Bolognese 1

Sausage Bolognese with Fresh Pasta & Garlic Bread

Sausage Bolognese with Fresh Pasta & Garlic Bread: We made a rich, decadent meat ragu that tastes as if it’s been cooking for hours. Hot Italian sausage adds a savory depth of flavor to this Bolognese sauce, which is served over fresh pasta.

The garlic bread not only serves as a delicious purpose, but also a practical one—use it to sop up the remaining sauce. Add a sprinkling of fresh Parmesan, the perfect finishing touch, and you have an amazing meal.

Lets begin with a little prep for the Italian sausage bolognese

The pasta is eventually going to go in the oven so make sure to preheat it 425°F. Also you are going to need to cook some pasta so bring a medium pot of salted water to a boil.

Sausage Bolognese 3

First step is to brown the sausage:

Peel and finely chop 2 large garlic cloves. Halve sausages lengthwise to remove from casing and heat 1 tablespoon oil in a medium saucepan over medium-high. Next add sausage, cook, breaking into smaller pieces with a wooden spoon, until browned and crispy on edges, 5–8 minutes before it is ready.

Next we build sauce:

Add half of your garlic to sausage and cook, stirring until fragrant, Should take about 1 minute. Add 1⁄3 cup of the tomato paste and cook, stirring, until it darkens slightly, 1–2 minutes. Next we stir in 2 cups water, broth concentrate, and just a little bit of sugar. Bring to a boil, then simmer over medium heat until flavorful and reduced to 2 cups, 16–18 minutes. Put a lid on top to keep it warm.

Sausage Bolognese 8

Lets make some tasty garlic bread:

Meanwhile, finely grate Parmesan. Split roll horizontally. Brush cut sides generously with oil and sprinkle with remaining garlic and 1⁄3 of the Parmesan. Season with salt and pepper and bake on a sheet of foil, directly on the center oven rack until golden and crisp, 5–7 minutes. Drizzle with oil and cut each into 4ths.

Sausage Bolognese 4

Finally we cook the pasta:

Stack fresh pasta sheets and cut crosswise into 1⁄2-inch wide strips. Add to boiling water and cook, stirring to prevent clumping, until al dente, about 2 minutes. Drain well and return pasta to the pot. Add half of the bolognese and toss to combine.

Finish & serve:

Serve pasta, topped with remaining sauce and Parmesan, with salad and garlic bread alongside. Enjoy!

How did spicy bolognese recipe come to be?

Bolognese known in Italian as ragù alla bolognese, pronounced “raˈɡu alla boloɲˈɲeːze; -eːse”, ragù bolognese, or simply ragù is a meat-based sauce originating from a little place call Bologna, Italy, hence the name.

In Italian cooking, its customarily used in preparing tagliatelle al ragù and lasagne alla bolognese. If you do not have tagliatelle, it can also be used with other flat pasta shapes, such as pappardelle or my favorite fettuccine.

The earliest documented recipe of an Italian meat-based sauce aka ragù served with pasta comes from late 18th century Imola, a city in Bologna region of Italy. A meat sauce recipe for pasta that is specifically described as being “bolognese” appeared in Pellegrino Artusi’s cookbook of 1891. The ragù alla bolognese that is now traditionally associated with tagliatelle and lasagne is somewhat different from Artusi’s recipe.

In 1982, the Italian Academy of Cuisine registered a recipe for authentic ragù alla bolognese with the Bologna Chamber of Commerce.

Sausage Bolognese 6

The Origins of Ragu

It looks like we indirectly have the Romans to thank for this appetizing way of creating a meat sauce…this, according to Livio Cerini Di Castegnate, one of the greatest Italian cookbook authors of the 20th century.


But the term “ragù” actually originates from the French verb ragouter. A word that can translate to mean something like ‘to add flavour’. During the Roman invasion of Gaul (aka France). The Gaulicians changed the recipe into a ragout, much similar to saucy stews we know today.

Sausage Bolognese 2

Initially, spicy ragu sauce were a kind of stew as a main course. But soon they started to be eaten when spread atop toasted bread.

All the earlier ragù dishes were made without tomatoes because tomatoes were not brought into Europe until the 1500s. Thanks to Hernan Cortes and the Conquistadores.

Sausage Bolognese 1


(The origin of tomatoes traces back to the early Aztecs around 700 A.D; therefore it is believed that the tomato is native to the Americas. It was not until around the 16th century that Europeans were introduced to this fruit. As a result of the colonization of the Americas.)

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Sausage Bolognese

Sausage Bolognese with Fresh Pasta & Garlic Bread

We made a rich, decadent meat ragu that tastes as if it’s been cooking for hours. Hot Italian sausage adds a savory depth of flavor to this Bolognese sauce, which is served over fresh pasta.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 2

Ingredients
  

  • garlic use 2 large cloves
  • 12 oz hot Italian sausage links
  • tomato paste use 1⁄3 cup
  • 1 pkt beef broth concentrate
  • 3 ⁄4 oz Parmesan
  • 1 Italian hero roll
  • 1 head green leaf lettuce
  • 1 lemon
  • 1 ⁄2 lb fresh pasta sheets
  • coarse kosher salt
  • olive oil
  • sugar
  • freshly ground pepper

Instructions
 

  • Brown sausage: Preheat oven to 425°F with a rack in the center. Bring a medium pot of salted water to a boil. Peel and finely chop 2 large garlic cloves. Halve sausages lengthwise to remove from casing. Heat 1 tablespoon oil in a medium saucepan over medium-high. Add sausage, cook, breaking into smaller pieces with a wooden spoon, until browned and crispy on edges, 5–8 minutes.
  • Build sauce: Add 1⁄2 of the garlic to sausage and cook, stirring until fragrant, about 1 minute. Add 1⁄3 cup of the tomato paste and cook, stirring, until it darkens slightly, 1–2 minutes. Stir in 2 cups water, broth concentrate, and 1 teaspoon sugar. Bring to a boil, then simmer over medium heat until flavorful and reduced to 2 cups, 16–18 minutes. Keep warm.
  • Make garlic bread: Meanwhile, finely grate Parmesan. Split roll horizontally. Brush cut sides generously with oil and sprinkle with remaining garlic and 1⁄3 of the Parmesan. Season with salt and pepper and bake on a sheet of foil, directly on the center oven rack until golden and crisp, 5–7 minutes. Drizzle with oil and cut each into 4ths.
  • Prep lettuce & dressing: Remove any wilted outer leaves from lettuce. Half lengthwise, then cut crosswise into 1-inch pieces, discarding the end. Into a large bowl, grate 1⁄4 teaspoon lemon zest and squeeze 1 tablespoon lemon juice. Add 2 tablespoons oil and a pinch each salt and pepper and whisk to combine.
  • Cook pasta: Stack fresh pasta sheets and cut crosswise into 1⁄2-inch wide strips. Add to boiling water and cook, stirring to prevent clumping, until al dente, about 2 minutes. Drain well and return pasta to the pot. Add half of the bolognese and toss to combine.
  • Finish & serve: Add lettuce and half of the remaining Parmesan to dressing and toss to combine. Serve pasta, topped with remaining sauce and Parmesan, with salad and garlic bread alongside. Enjoy!
Cheese Ravioli 12

Brown Butter Cheese Ravioli with Spinach

This simple dish is all about contrasting flavors, textures, and colors. Spinach helps create silky ribbons, then combined with rich, creamy ravioli. It’s all topped with a “dressing” of crispy-fried sage, shallots, and pine nuts.

Prep ingredients for your cheese ravioli:

The best part of this dish is that there is not much to prep. Bring a medium pot of salted water to a boil. And pick and thinly slice your sage leaves. Halve shallot, and then peel, and thinly slice about ¾ of a cup. Finely grate Parmesan.

Toast pine nuts:

Heat 2 tablespoons oil in a medium skillet over medium-high. Add pine nuts and cook, stirring, until just golden, 2–3 minutes. Using a slotted spoon, transfer pine nuts to a paper towel-lined plate.

Finish dressing for your three cheese ravioli dish:

Take your ¾ of the shallot to the skillet and cook, stirring occasionally, until they are nice and browned, 4–5 minutes. Add sage and cook until sage is crispy, 1–2 minutes. Season to taste with salt and transfer to the paper towel to drain. Transfer all to a small bowl and stir in ¼ of the Parmesan and several grinds of pepper.

Brown Butter Cheese Ravioli

Cook your raviolis:

Add ravioli to boiling water and let it cook, stirring once or twice, for 3–4 minutes to get to al dente,. Reserve 1 cup pasta water, then carefully drain pasta.

Cook spinach:

The last bit to do is cook the spinach. Heat 1 tablespoon butter in the skillet over medium-high. Add remaining shallot and cook until golden, 2–3 minutes. Add ravioli and ¾ cup pasta water and simmer until reduced, 3–4 minutes. Sprinkle in remaining cheese, salt and pepper, and stir until sauce is creamy, 1–2 minutes. Add spinach and remaining pasta water and let wilt over the top.

Garnish & serve:

Carefully fold ravioli together, spoon onto plates, and garnish with crispy pine nut dressing

History of Ravioli

The origin of ravioli is wrapped in mystery. And it just so happens that one of the first dishes called “riavvolgere” meant “to wrap”. This might be the first known example of ravioli. In the 13th-century, a chef in the Repubblica di Genova is credited with the creation of this dish.

Brown Butter Cheese Ravioli

Like with most enduring and beloved culinary dishes, there are countless stories and conflicting tales about its origin. There have been rumors dating back to early Roman times, but it wasn’t until the 12th century that the first manuscripts were found describing raviolis—square or round shaped pasta, probably filled with ricotta and other ingredients.

In a more holistic viewing of ravioli, it’s just one of the many types of filled pastas or tortelli, as they were called in Italian. After all, who wouldn’t want to take credit for this amazing dish.

Torte (plural form), tortellini, and ravioli can all be traced back to the Middle Ages in Italy. The earliest versions of torte were not so different than those we are familiar with today: vegetables cooked with herbs and spices, and often combined with ricotta or other cheese, wrapped in dough.

Brown Butter Cheese Ravioli

Interestingly enough, ravioli was also know in England and was mentioned in a 14th century cookbook by King Richard II’s cooks called Forme of Cury, where it was listed as “rauioles”.

Brown Butter Cheese Ravioli

Tomato-based sauces with the pasta wasn’t popularized until the 16th century when the fruit (tomato) was introduced to the country from the Americas.

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Cheese Ravioli 12

Brown Butter Cheese Ravioli with Spinach

This simple dish is all about contrasting flavors, textures, and colors. Spinach helps create silky ribbons, then combined with rich, creamy ravioli. It’s all topped with a “dressing” of crispy-fried sage, shallots, and pine nuts.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Italian
Servings 2

Ingredients
  

  • 1⁄4 oz fresh sage
  • 3 oz shallot
  • 3⁄4 oz Parmesan 3
  • 1 oz pine nuts
  • 1 pkg cheese ravioli 1 2,3
  • 5 oz baby spinach
  • kosher salt & ground pepper
  • olive oil
  • 1 Tbsp butter

Instructions
 

  • Prep ingredients: Bring a medium pot of salted water to a boil. Pick and thinly slice sage leaves. Halve shallot, then peel, and thinly slice (about ¾ cup). Finely grate Parmesan.
  • Toast pine nuts: Heat 2 tablespoons oil in a medium skillet over medium-high. Add pine nuts and cook, stirring, until just golden, 2–3 minutes. Using a slotted spoon, transfer pine nuts to a paper towel-lined plate.
  • Finish dressing: Add ¾ of the shallot to the skillet and cook, stirring occasionally, until browned and crisp, 4–5 minutes. Stir in sage and cook until sage is crispy, 1–2 minutes. Season with salt and transfer to the paper towel with pine nuts to drain. Transfer all to a small bowl and stir in ¼ of the Parmesan and several grinds of pepper.
  • Cook ravioli: Add ravioli to boiling water and cook, stirring once or twice, until barely al dente, 3–4 minutes. Reserve 1 cup pasta water, then carefully drain pasta.
  • Cook spinach: Heat 1 tablespoon butter in the skillet over medium-high. Add remaining shallot and cook until golden, 2–3 minutes. Add ravioli and ¾ cup pasta water and simmer until reduced, 3–4 minutes. Sprinkle in remaining cheese, salt and pepper, and stir until sauce is creamy, 1–2 minutes. Add spinach and remaining pasta water and let wilt over the top.
  • Garnish & serve: Carefully fold ravioli together, spoon onto plates, and garnish with crispy pine nut dressing

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Spicy Pork Tenderloin with Apricot Chutney and Kale Salad

Moroccan-Spiced Pork Tenderloin with Apricot Chutney: Butterflying tenderloin can truly do justice to a amazing piece of pork. It creates more surface area for all those yummy spices to cling to, plus there’s more surface contact with the skillet, creating lots of delicious crispy bits. The apricot chutney does double duty as part salad dressing and part condiment.

Preparing the pork:

It is very important for you to Pat the pork tenderloin dry. Than using a sharp knife, cut pork horizontally (parallel to cutting board) almost completely in half. Open the pork up like a book and using a meat mallet, pound to even thickness (about 3⁄4- inch). Now you rub Pork with 1 tablespoon of olive oil. Ras El Hanout is one of my favorite spices for pork loin, add to the pork also with 1⁄2 teaspoon salt and several grinds pepper.

Moroccan-Spiced Pork with Apricot Chutney 5

Making the chutney for spicy pork tenderloin recipe :

To take this spicy pork tenderloin recipe to the next level we need to make a nice chutney. Take you apricots and finely chop into 1⁄8-inch pieces and transfer to a small saucepan. Add 2 tablespoons apple cider vinegar (or red or white wine vinegar), 1⁄4 cup water, and 1 tablespoon sugar, and bring to a nice boil. Turn down the heat to medium and cook until liquid is reduced to a syrup, 3-4 minutes. Season with salt.

Moroccan-Spiced Pork with Apricot Chutney 2

Time to Make the kale:

While chutney cooks lets take a few minutes to prep the Kale, remove stems and inner ribs from kale. Stack leaves, roll like a cigar, then cut crosswise into thin ribbons. Transfer to a bowl and toss with 1⁄2 teaspoon each salt and sugar. Using your hands, squeeze and massage the kale until softened, about 10 times.

Time to finish off the spicy pork loin:

Heat 1 tablespoon oil in a heavy, skillet over medium-high heat. Add pork to skillet and cook, turning occasionally, until golden and lightly charred in spots. It should take about 3 minutes per side watch closely. Transfer to a cutting board, cover loosely with foil and let rest, about 5 minutes.

Making the salad:

While pork cooks, use a vegetable peeler to thinly shave Parmesan. (Alternatively, cut it into very thin slices.) Coarsely chop almonds.

Its time to Finish & serve:

Combine 2 tablespoons apple cider vinegar (or red or white wine vinegar) with a 1⁄4 cup oil, stirring vigorously. Once emulsified, add oil and vinegar to the kale. Next, add the Parmesan and 1⁄3 of chutney and toss to combine. Divide between plates and sprinkle with almonds. Cut pork into 1⁄2- inch thick slices and transfer to plates. Serve pork with remaining chutney. Enjoy

History of Moroccan Food

Morocco’s location on the northwestern edge of Africa, gives Moroccan cuisine a distinctive amalgamation of different cultures. The food prepared in this region reflects the influence of centuries of unique cultures who have called it home, and who brought commerce and trade to this region’s shores. 

Indigenous peoples, traders, invaders, immigrants, and colonizers have all played a role in the development of the local culture and dietary habits, as each brought new ingredients, cooking techniques and styles still influential today.

Over 2,000 years ago, the first known inhabitants were nomadic Berbers who first gave us the combination of ingredients still found in today’s Moroccan soups and stews.

When Arabs invaded this land in the 7th century, they brought with them new breads, cereals, grains, and spices, as well as the sweet and sour flavor pairings favored by the Persians like raisins with lentils or apricots in couscous dishes.

Cinnamon, saffron, dried ginger, cumin, and caraway as well as nuts like almonds and walnuts found their way into the marketplace.

Moroccan-Spiced Pork with Apricot Chutney 1

When the Moors arrived at Gibraltar from Andalusia in the 15th century, they brought with them new varieties of olives, oranges, and lemons, all of which are still staples in Moroccan cooking today.

Moroccan-Spiced Pork with Apricot Chutney 3

Moroccan food is specifically known for its barbecuing and grilling meat on skewers, known as kebabs, which the invading Ottomans brought with them during their 16th century conquest.

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Moroccan-Spiced Pork with Apricot Chutney

Moroccan-Spiced Pork with Apricot Chutney and Kale Salad

Butterflying tenderloin can truly do justice to a amazing piece of pork. It creates more surface area for all those yummy spices to cling to, plus there’s more surface contact with the skillet, creating lots of delicious crispy bits.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • 10 oz pork tenderloin
  • 1 tsp ras el hanout
  • 1 oz dried apricots
  • 1 bunch curly kale
  • 1 1/2 oz Parmesan
  • 1 oz roasted almonds
  • olive oil
  • coarse kosher salt
  • freshly ground black pepper
  • apple cider vinegar or red or white wine vinegar
  • sugar

Instructions
 

  • Prep pork: Pat pork tenderloin dry. Using a sharp knife, cut pork horizontally (parallel to cutting board) almost completely in half. Open up like a book and using a meat mallet, pound to even thickness (about 3⁄4- inch). Rub all over with 1 tablespoon oil and season with ras el hanout, 1⁄2 teaspoon salt and several grinds pepper. Set aside until step 4.
  • Make chutney: Finely chop apricots into 1⁄8-inch pieces and transfer to a small saucepan. Add 2 tablespoons apple cider vinegar (or red or white wine vinegar), 1⁄4 cup water, and 1 tablespoon sugar, and bring to a boil. Reduce heat to medium and cook until liquid is reduced to a syrup, 3-4 minutes. Season with salt.
  • Prep kale: While chutney cooks, remove stems and inner ribs from kale. Stack leaves, roll like a cigar, then cut crosswise into thin ribbons. Transfer to a bowl and toss with 1⁄2 teaspoon each salt and sugar. Using your hands, squeeze and massage the kale until softened, about 10 times.
  • Cook pork: Heat 1 tablespoon oil in a heavy, medium skillet over medium-high. Add pork to skillet and cook, turning occasionally, until golden and lightly charred in spots, about 3 minutes per side. Transfer to a cutting board, cover loosely with foil and let rest, about 5 minutes.
  • Prep salad ingredients: While pork cooks, use a vegetable peeler to thinly shave Parmesan. (Alternatively, cut it into very thin slices.) Coarsely chop almonds.
  • Finish & serve: Combine 2 tablespoons apple cider vinegar (or red or white wine vinegar) with a 1⁄4 cup oil, stirring vigorously. Once emulsified, add oil and vinegar to the kale. Next, add the Parmesan and 1⁄3 of chutney and toss to combine. Divide between plates and sprinkle with almonds. Cut pork into 1⁄2- inch thick slices and transfer to plates. Serve pork with remaining chutney. Enjoy!

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Juicy Pork Chops 1

Juicy Pork Chops with Baby Potatoes

Salt & Pepper Pork Chops with Roasted Potatoes: Pork Chops can be served many different ways, you can have a pork chop casserole, or southern fried pork chops, breaded baked pork chops, marinated baked pork chops. This recipes pork chops is cooked with a cast iron skillet.  You can consider it a bone-in pork chop recipes stove top.

Juicy Pork Chops with Baby Potatoes

We kicked up salt and pepper pork by using whole slices of succulent pork loin. The colorful salad that accompanies is filled with flavor thanks to a Thai red curry dressing that’s drizzled over a cooling combination of crisp romaine.

Pork chops are one of most popular meats. They’re come from the loin section of the pig. From the loin, a cut is made to the pig’s spine section perpendicularly and an individual meat piece is drawn out from it that contains a vertebra or a rib. Pork chops are considered to be a more tender section of the pig. They are also considered to be more flavorful as well as the priciest part of a pig.

Juicy Pork Chops with Baby Potatoes

The Origin of Pork

It is believed, that it was the Spanish explorer, Hernando de Soto, who introduced the pig to America in 1539.  But, it was in China, hundreds of years prior to de Soto that pigs were domesticated. Around the year 1600, pig production started to grow rapidly and more and more people were eating pigs.

Juicy Pork Chops with Baby Potatoes

Later, pork became a thriving business and various types of pork dishes were created. From grilling to frying and roasting, many different methods were created for making pork safe to eat.

Pork Chops

When people started to love pork, they began to experiment with various cuts of meat. Pork chops began got the most attention because they were tender, juicer, and easier to eat.

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Salt & Pepper Pork Chops 5

Salt & Pepper Pork Chops with Roasted Potatoes

We kicked up salt and pepper pork by using whole slices of succulent pork loin. The colorful salad that accompanies is filled with flavor thanks to a Thai red curry dressing that’s drizzled over a cooling combination of crisp romaine.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • 2 large shallot
  • 1 lime
  • 2 medium carrots
  • 6 small potatoes
  • 1 ⁄2 oz Thai red curry paste
  • 12 oz boneless pork loin chops
  • 1 romaine heart
  • 1 medium cucumber
  • sugar
  • coarse kosher salt
  • freshly ground pepper
  • neutral oil such as vegetable or safflower

Instructions
 

  • Prep ingredients: Trim ends from shallot, then thinly slice half crosswise, separating into rings (save rest for own use) and cut in half baby potatoes. Preheat oven to 425 Degrees
  • Make curry dressing: In a large bowl, combine curry paste, lime juice, 1 tablespoon water, 11⁄2 teaspoons sugar, and 1⁄4 teaspoon each salt and pepper. Whisk in 3 tablespoons oil. Reserve 1 tablespoon dressing in a bowl for step 6. Toss carrots with remaining dressing in large bowl. Season to taste with salt and pepper. Let stand at room temperature until step 6.
  • Fry shallots and roast potatoes: Heat 1⁄4 cup oil in a medium skillet over medium-high until shimmering. Add shallots. Cook, stirring, until shallots begin to brown, 2–3 minutes. Remove skillet from heat. Using a slotted spoon, transfer shallots to a paper towel-lined plate. Season with salt. Place potatoes in a oven safe skillet and drizzle with olive. Season with thyme and salt and pepper. Roast for 15 minutes or until potatoes are tender.
  • Prep pork: Trim excess fat from pork chops to 1⁄4- inch if necessary, then pat dry. Pound to an even thickness if necessary. Season all over with 1⁄2 teaspoon each salt and pepper, pressing gently with your hands to help the seasoning adhere.
  • Cook pork: Heat 1 tablespoon oil in reserved skillet over medium-high. Transfer pork chops to skillet. Cook until deep golden brown on one side, about 3 minutes. Flip, and cook until browned on the other side, about 2 minutes. Transfer to a cutting board.
  • Finish & serve: Thinly slice romaine and cucumber crosswise, discarding ends. Toss romaine, cucumbers, and half of each fried shallots. Transfer pork to plates, and drizzle with reserved dressing. Serve with salad and garnish with remaining shallots.

Red Bean Indian Curry with Gluten-Free Grains Pilaf

Red Bean Indian Curry with Gluten-Free Grains Pilaf: Inspired by Rajma Dal, an Indian kidney bean and tomato curry dish. Sometimes it is traditionally served over basmati rice. However, we switched it up by serving this nutritious curry over a hearty, garlicky pilaf made from gluten-free grains, that includes wild rice and quinoa. Add a dollop of creamy cucumber raita on top brings the dish together.

Red Bean Indian Curry 1

History of Curry:

The word curry has a different meaning in the western world than it does in India. In India, the word curry refers to a gravy or stew dish. Typically these dishes contain garam masala along with ginger, chili, cumin, coriander, turmeric, and sometimes onion and garlic, but it can be made up of many things.

In the western world, the word “curry” mostly refers to a powder spice. It’s easy to trace the spread of curry. The Portuguese first came to India’s tropical southern shores in 1498, in search of cardamom, cloves, and black pepper. These were considered among the world’s most valuable commodities. Lacking a word to describe the spicy, coconut-thickened stews they found there, they went ahead and made one up. Carel, taken from the Tamil word kari.

[embedyt] https://www.youtube.com/watch?v=8c_B_ywHajE[/embedyt]

The British East India Company was founded in the 1600s, and within a century, it had wrested mercantile dominance from the Portuguese. It also took the portuguese word “carel” and turned it into “curry.” They used it to describe the wide range of spiced stews prepared by the native cooks, who politely adjusted their complex cuisine for the weaker palates of their british invaders.

While you might not think that the British would like the exotic spices of curry, you would be wrong. Curry’s spread to England is attributed to the governmental rule of the British Raj (1858-1947) whose personnel acquired a taste for the spicy foods when stationed there. These dishes and recipes were brought back home and the British made them to suit their own tastes.

Red Bean Indian Curry 8

British bureaucrats often showed off their “colonial credentials” by serving “Indian” curries at their tables. By the mid-19th century, you couldn’t find a British cookbook without a curry recipe, or a shop that didn’t carry curry powder.

Red Bean Indian Curry 3

Since then, curry has become a major component of British cuisine.

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Red Bean Indian Curry

Red Bean Indian Curry with Gluten-Free Grains Pilaf.

Inspired by Rajma Dal, an Indian kidney bean and tomato curry dish. Sometimes it is traditionally served over basmati rice.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 2

Ingredients
  

  • 1 medium yellow onion
  • garlic use 1 large clove
  • 3 medium plum tomatoes
  • 4 oz gluten-free grains blend
  • ¼ oz curry powder
  • 1 can kidney beans
  • ¼ oz fresh cilantro
  • 1 cucumber
  • 5.3 oz Greek yogurt
  • olive oil
  • coarse kosher salt
  • freshly ground pepper

Instructions
 

  • Prep ingredients: Peel onion, then finely chop (about 1½ cups). Peel 1 large garlic clove, then finely chop (about 1 tablespoon). Core tomatoes, quarter lengthwise, and cut into ½-inch pieces.
  • Cook grains: Heat 1 tablespoon oil in a small saucepan over medium-high. Add gluten-free grains and garlic. Cook, stirring, until grains are toasted and garlic is fragrant, 1–2 minutes. Add 1 cup water and ¾ teaspoon salt. Bring to a boil. Cover and cook over low heat until water is absorbed and grains are tender, about 20 minutes. Remove from heat, cover to keep warm.
  • Sauté aromatics: While grains cook, heat 2 tablespoons oil in a medium saucepan over medium-high. Transfer onions to saucepan, then cook until beginning to brown, 6–8 minutes. Add curry powder and 1 tablespoon oil, then cook until fragrant, about 30 seconds.
  • Build curry: Add tomatoes, kidney beans and their liquid, and 1 teaspoon salt. Cover and bring to a brisk simmer over medium-high. Continue cooking, partially covered and stirring occasionally, until the tomatoes are soft and the curry has thickened slightly (about 3 cups), 9–11 minutes.
  • Make raita: Meanwhile, finely chop most of the cilantro leaves and stems, reserving a few whole leaves for garnish. Trim ends from cucumber, then coarsely grate into a medium bowl using the large holes of a box grater. Stir Greek yogurt and a pinch each salt and pepper into cucumber.
  • Finish & serve: Stir chopped cilantro into curry, then season to taste with salt and pepper. Stir in water, 1 tablespoon at a time, if curry seems thick. Serve curry over grains pilaf with a dollop of raita and garnish with whole cilantro leaves. Enjoy!

Video

Sweet & Sour Swedish Meatballs 9

Sweet & Sour Swedish Meatballs with Garlic Mash

Sweet & Sour Swedish Meatballs with Garlic Mashed Potatoes: Swedish-style meatballs made with grass-fed ground beef. The sweet and sour brown sauce includes tart cherry preserves as well as beef broth for a savory flavor.

 Sweet & Sour Swedish Meatballs

It’s draped over the top of the meatballs and a bed of garlic mashed potatoes, making this a pretty perfect plate.

Swedish meatballs are actually not a Swedish recipe. Sweden has admitted its iconic meatballs actually originate from Turkey.

 Sweet & Sour Swedish Meatballs 1

The country’s official Twitter account tweeted.“Swedish meatballs are actually based on a recipe King Charles XII brought home from Turkey in the early 18th century. Let’s stick to the facts!”

 Sweet & Sour Swedish Meatballs 3

In turkey the dish is known as”köfte” minced meat pressed into a ball. Topped with gravy, is a popular dish around the world. 

King Charles XII used food as a way to help boost the relationships between the two countries. Please follow me on Instagram and Pinterest. 


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Sweet & Sour Swedish Meatballs 9

Sweet & Sour Swedish Meatballs with Garlic Mashed Potatoes

Swedish-style meatballs made with grass-fed ground beef. The sweet and sour brown sauce includes tart cherry preserves as well as beef broth for a savory flavor.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2

Ingredients
  

Ingredients:

  • garlic use 3 large cloves
  • 6 Yukon gold potatoes
  • ½ cup of panko
  • 12 oz grass-fed ground beef
  • ¼ cup beef broth concentrate
  • 4 table spoons cherry preserves
  • ¼ cup sherry vinegar
  • 1 Tbsp cornstarch
  • 1 can of peas
  • 2 pats salted butter
  • coarse kosher salt
  • 1 large egg
  • freshly ground pepper
  • sugar
  • neutral oil such as vegetable

Instructions
 

  • Prep ingredients: finely chop 3 large garlic cloves. Peel potatoes and cut into 1-inch pieces. Bring a medium saucepan of salted water to a boil. Cover and keep warm on low heat.
    Sweet & Sour Swedish Meatballs 1
  • Prep meatballs: In a medium bowl, combine panko, ⅓ of chopped garlic, 1 large egg, ½ teaspoon salt, and ¼ teaspoon pepper. Let sit 5 minutes for panko to absorb the egg. Add beef and knead or stir to combine. form mixture into 10 equal-sized meatballs.
    Sweet & Sour Swedish Meatballs 3
  • Make sauce: In a small bowl, add 1½ cups water, beef broth concentrate, cherry preserves, 2 tablespoons of the vinegar, 1½ teaspoons of the cornstarch , 1½ teaspoons sugar and mix.
    Sweet & Sour Swedish Meatballs 88
  • Make potatoes & peas: Return saucepan of water to a boil. Add potatoes and another ⅓ of the garlic and cook until tender, about 8 minutes. Add peas and cook for one more minute. Reserve 3 tablespoons cooking water, then drain and return potatoes, peas, and garlic to saucepan. Add butter and coarsely mash, adding reserved cooking water to loosen. Season with salt, cover to keep warm.
    Sweet & Sour Swedish Meatballs 6
  • Brown meatballs: In a medium nonstick skillet, heat 1 tablespoon oil over medium-high Add meatballs and cook turning once or twice, until browned but not cooked through, 6–8 minutes. Remove from heat.
    Sweet & Sour Swedish Meatballs 7
  • Finish & serve: Stir remaining chopped garlic into skillet and cook over medium-high heat, 1 minute. Add sauce and season lightly with salt and pepper. Simmer, turning the meatballs in the sauce until sauce is glossy and meatballs are cooked through, 6–7 minutes. Spoon meatballs and gravy over mashed potatoes (reheat if necessary) and serve.
    Sweet & Sour Swedish Meatballs 8

Four-Cheese Ravioli alla Norma

Four-Cheese Ravioli alla Norma with Crispy Garlic Breadcrumbs. Ravioli “alla Norma” translates into a delicious tomato sauce with pieces of fried or sautéed eggplant scattered throughout.

Four-Cheese Ravioli alla Norma

Here we combined cheese ravioli, then top it with toasted Parmesan-breadcrumbs for a cheesy crunch in each bite, and a scatter of freshly torn basil leaves. Cook, relax, and enjoy!

The key to this meal

What makes this meal special is its sauce. First you add 1⁄4 cup oil to same skillet and heat over medium-high. Add eggplant, 1⁄2 teaspoon salt, and a few grinds pepper. You should only need to stir occasionally, until eggplant is browned and tender. should take no more than 5-7 minutes. Add tomatoes, and remaining garlic, and let simmer. Than add 1⁄2 teaspoon salt, and 1⁄2 cup water. Simmer sauce, breaking up tomatoes with a spoon, until thickened, 5-6 more minutes and you are done.

Side not Pay close attention to this step

Toast breadcrumbs: Heat 2 tablespoons oil in a large skillet over medium-high. Add panko mixture and cook, stirring, until golden, 3-5 minutes. Add half of the garlic. Cook, stirring, until fragrant and breadcrumbs are crisp, about 1 minute. Return breadcrumbs to bowl; season with a pinch of salt. Wipe out skillet.

Four-Cheese Ravioli alla Norma 3

Pasta alla Norma is one of the most well-known Italian pasta dishes. It is typical of the Sicilian cuisine created originally in Catania, Sicily, Italy.

Four-Cheese Ravioli alla Norma

The original recipe is made with macaroni, tomatoes, fried aubergines, grated ricotta salata cheese, and basil.

Wine Pairing for Ravioli

Pinot Grigio

Body and Tannins: light-bodied

Pinot gris, pinot grigio or Grauburgunder is a white wine grape variety of the species Vitis vinifera. Thought to be a mutant clone of the pinot noir variety, it normally has a grayish-blue fruit, accounting for its name but the grapes can have a brownish pink to black and even white appearance.Pairs Well With These Foods: pasta, raw dishes, light salads, coconut milk, gouda


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Four-Cheese Ravioli alla Norma with Crispy Garlic Breadcrumbs

Ravioli “alla Norma” translates into a delicious tomato sauce with pieces of fried or sautéed eggplant scattered throughout.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine Italian
Servings 2

Ingredients
  

  • 1 ½ cups of Parmesan cheese
  • 1 large Italian eggplant
  • 2 large plum tomatoes
  • 2 large garlic cloves
  • panko
  • fresh basil
  • red wine vinegar
  • 1 heart of romaine lettuce
  • 1 pkg cheese ravioli
  • coarse kosher salt
  • olive oil
  • freshly ground pepper
  • sugar

Instructions
 

The Recipe:

  • Prep ingredients: Bring a large saucepan of salted water to a boil; cover and keep warm over low heat. Grate Parmesan. Trim stem end from eggplant, then cut into 1⁄2-inch pieces. Roughly chop tomatoes. Grate 2 large garlic cloves. In a small bowl, toss panko and 2 tablespoons of the Parmesan to combine. Pick basil leaves from stems and tear large leaves.
    Four-Cheese Ravioli 1
  • Toast breadcrumbs: Heat 2 tablespoons oil in a large skillet over medium-high. Add panko mixture and cook, stirring, until golden, 3-5 minutes. Add half of the garlic. Cook, stirring, until fragrant and breadcrumbs are crisp, about 1 minute. Return breadcrumbs to bowl; season with a pinch of salt. Wipe out skillet.
    Four-Cheese Ravioli alla Norma 2
  • Make sauce: Add 1⁄4 cup oil to same skillet and heat over medium-high. Add eggplant, 1⁄2 teaspoon salt, and a few grinds pepper. Cook, stirring occasionally, until eggplant is browned and tender, 5-7 minutes. Add tomatoes, remaining garlic, 1⁄2 teaspoon salt, and 1⁄2 cup water. Simmer sauce, breaking up tomatoes with a spoon, until thickened, 5-6 minutes.
    Four-Cheese Ravioli 3
  • Prep dressing & lettuce: While sauce simmers, in a large bowl, whisk vinegar, 2 tablespoons oil, a pinch each sugar and salt, and a few generous grinds pepper. Cut romaine crosswise into 1⁄2-inch pieces, discarding end.
  • Cook ravioli: Return water to a boil and add ravioli. (If stuck together, gently pull apart only if possible without tearing. Boiling water will help separate.) Cook, stirring gently, until al dente, 3-4 minutes. Drain ravioli, then add to skillet with sauce.
    Four-Cheese Ravioli 4
  • Finish & serve: Place skillet over medium-high heat, add remaining Parmesan in large pinches to avoid clumping. Toss and cook 1 minute. Add half of the basil to sauce and season to taste with salt and pepper. Serve pasta topped with breadcrumbs, remaining basil, and another drizzle of oil. Toss romaine with dressing and serve alongside. Enjoy!
    Four-Cheese Ravioli alla Norma 1

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Mushroom & Spinach Miso Ramen soup

Mushroom & Spinach Miso Ramen with Soft Boiled Eggs & Furikake. A steaming hot bowl of Ramen soup is pretty much the ultimate comfort dinner that takes the edge off those winter nights. This version includes umami-laden mushrooms, silky baby spinach, soft-boiled eggs, and a sprinkle of flavorful furikake seasoning.

Mushroom & Spinach Miso Ramen Recipes

History of Ramen soup

People consider Ramen to be a Japanese dish, but there is a historical controversy within local ramen shops about its origins.

What makes Ramen have that chewy texture and yellow color is the mixture of baking soda and water. But where did this combination come from. Some people say Ramen is a Chinese dish called Soba. According to Japanese lore, Ramen showed up between the 17th and 20th centuries. Local “Ramen shops” claim a scholar named Shu Shunsui brought the recipe with him when he escaped Manchu rule in China to serve as an advisor to Japanese feudal lord Tokugawa Mitsukuni.

That would give ramen soup a 300 year history in Japan. But there’s just one problem with that theory. There is no historical record of Shunsui actually cooking Ramen for Mitsukuni.

Another theory credits its origins to Rai-Rai Ken, a ramen shop in Tokyo. Opening its doors in 1910, the restaurant employed Chinese cooks and popularized what was then known as “shina soba”: shina for China. Shina soba caught on with blue-collar workers because it was cheap and filling—a major bonus for diners without much time or money.

Mushroom & Spinach Miso Ramen Recipes 1

World War II all but destroyed Ramen’s first wave of popularity in Japan. At the end of World War II, there were food shortages and famine. The government placed tight regulations on food supplies, and earning a profit via restaurants and pushcarts was strictly prohibited until 1949.

More History

Wheat flour made it onto the black market, and many of the country’s unemployed turned to hawking Ramen on the black market. Its kinda crazy to think that people went to jail for selling ramen.

In 1958, Japan had a Ramen revolution. Instant noodles invented by Momofuku Ando. He was a Taiwanese-Japanese heritage and the founder and chairman of Nissin Foods. Named greatest Japanese invention of the 20th century in a Japanese poll, instant Ramen allowed anyone to make an approximation of this dish by adding boiling water.

The early ‘70s, the product, advertised as a nutritious meal to nuclear families, was targeted at middle-class women and children.

Mushroom & Spinach Miso Ramen Recipes 2

Beginning in the 1980s, Ramen became a Japanese cultural icon and was a hit around the world. Local varieties of Ramen were hitting the national market and could even be ordered by their regional names. They even opened up a Ramen museum in 1994 in Yokohama.

Similar Recipes:

Today Ramen is arguably one of Japan’s most popular foods. Tokyo alone has around 5,000 Ramen shops, with more than 24,000 Ramen shops across all of Japan.
Tsuta, a Ramen restaurant in Tokyo’s Sugamo district, received a Michelin star in December 2015.

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miso soup 13

Mushroom & Spinach Miso Ramen with Soft Boiled Eggs & Furikake

A steaming hot bowl of ramen is pretty much the ultimate comfort dinner that takes the edge off those winter nights. This version includes umami-laden mushrooms, silky baby spinach, soft-boiled eggs, and a sprinkle of flavorful furikake seasoning.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine Japanese
Servings 2

Ingredients
  

  • 1 ⁄2 lb cremini mushrooms
  • 1 oz fresh ginger
  • garlic use 2 large cloves
  • 2 pkts chili garlic sauce
  • 5 oz ramen noodles
  • 2 oz miso
  • ½ lb of ground beef
  • 3 oz baby spinach
  • 1 Tbsp nori komi furikake
  • 2 large eggs
  • neutral oil such as vegetable
  • or safflower
  • coarse kosher salt

Instructions
 

  • Cook eggs: Fill a medium saucepan with water. Bring to a boil, carefully place eggs inside (the water should cover the eggs by a 1⁄2-inch), and cook, about 6 minutes. Using a slotted spoon, remove eggs from pot and place in a bowl of cold water. Once cool, remove shells and halve eggs. Reserve water and saucepan for step 3.
  • Prep veggies & chili oil: Trim stem ends from mushrooms, then thinly slice caps. Peel and finely chop half of the ginger (save rest for own use). Peel and finely chop 2 large garlic cloves. In a small bowl, stir together 1 packet of chili garlic sauce packet (reserve 2nd packet for step 5) and 1 teaspoon oil.
  • Cook noodles: Return reserved saucepan of water to a boil. Add noodles, and cook until just tender, 3–5 minutes, stirring occasionally. Drain, then rinse with warm water.
  • Sauté aromatics: Heat 1 tablespoon oil in a medium pot over medium-high. Add beef and cook until brown. Add mushrooms and Bok choy cook, stirring occasionally, until mushrooms are browned and dry, 6-7 minutes. Add garlic and ginger and cook 1 minute more.
  • Simmer broth: Add 4 cups water and 1 teaspoon salt to the saute aromatics and bring to a boil. Cover and simmer 5 minutes to allow flavors to meld. Remove from heat, then whisk in remaining chili garlic sauce and all the miso.
  • Finish & serve: Add spinach to soup and stir until wilted. Season to taste with salt. Divide noodles between bowls, then ladle soup and vegetables over top. Garnish with egg halves, and top with as much furikake and chili oil as desired.

Video

Shrimp lettuce wraps

Thai Shrimp Lettuce Wrap Recipe

Thai Shrimp Lettuce Wrap Recipe: Lettuce wraps are a healthy meal leaving you full without any of the heaviness! Inspired by the perfectly balanced flavors of Thai cuisine, the addictive sauce is sweet, salty, and tart, and coats tender medium shrimp.

Thai Shrimp Lettuce Wrap999

HOW TO MAKE SHRIMP LETTUCE WRAPS

Place the lightly sautéed shrimp on crisp lettuce leaves along with sticky sushi rice, chopped peanuts, and freshly torn mint for a light-as-air dinner that will have you on cloud 9.

Thai Shrimp Lettuce Wrap Recipe 28

The reason why i love this recipe is because of how easy it is to make. The first step is something every person can do cook rice. Place rice in a small saucepan or pot. Add 1 cup water and 1⁄2 teaspoon salt and bring to a boil.

Thai Shrimp Lettuce Wrap Recipe 8

Once the water is boiling reduce heat to low, cover and cook until rice is tender. it will take 15 minutes. Check every 5 minutes and stir to make sure the rice doesn’t stir. Remove from heat and let sit for 5 minutes. Uncover and fluff with a fork. Cover to keep warm until step 5.

The next step is to prep ingredients. Chop the ends of the shallot, halve, peel and thinly slice. Slice half of the Fresno Chile, remove stem and seeds. Make sure to cut the Chile in slim slices.

Next take a lime and Juice. A worth while investment is a Manual Citrus Press Juicer. Makes it so much easier to squeeze a lemon or a lime. I personally can not eat peanuts but if you are able just roughly chop peanuts. Trim end from lettuce, separate leaves, keeping them whole. Pat shrimp dry, then cut each into thirds. Season with salt and pepper and you are all prepped.

Key to this meal

To add that something special to this meal we need to make a tasty sauce. In a medium bowl, combine fish sauce, lime juice, 2 tablespoons of warm water, and 1 tablespoon sugar. Mix until the sugar is dissolve.

The final steps are sauté́ aromatics and cooking the shrimp. Heat 1 tablespoon oil in a medium skillet over medium-high. Add shallots and the sliced chile and sauté́ until shallots are softened and golden brown, about 3 minutes

Add shrimp and cook, stirring, for 1 minute. Last but not least add sauce and continue to cook until sauce is slightly reduced, and shrimp are firm.

Spoon rice on top of lettuce, followed by shrimp. Top with chopped peanuts and torn mint leaves.

Today’s quote is by Confucius. He was a Chinese teacher, editor, politician, and philosopher of the spring and autumn period of Chinese history. The philosophy of Confucius, also known as Confucianism, emphasized personal and governmental morality, correctness of social relationships, justice, and sincerity.

Thai Shrimp Lettuce Wrap Recipe Quote

Wine Pairing for Thai Shrimp Lettuce Wrap

Sangiovese

Body and Tannins: medium to full bodied, tannic

Sangiovese is a red Italian wine grape variety that derives its name from the Latin sanguis Jovis, “the blood of Jupiter”

Pairs Well With: soy and teriyaki sauces

Thai Shrimp Lettuce Wrap Recipe 29

Tips for cooking shrimp

HOW TO DEFROST SHRIMP

There are two ways to thaw shrimp safely: 1) Slowly in the fridge for about 24 hours per pound. 2) Quickly in a colander in the sink under cold running water. Never at room temperature. Never in warm water.

RELATED RECIPE:  Red Pepper and Shrimp Sauté with Couscous and Herb Vinaigrette

HOW LONG TO MARINATE SHRIMP

Depends on the marinade. If it’s acidic (lemon, lime, orange, etc.), 30 minutes or less should be fine. Any more than that and the acid will start to break down the delicate shrimp meat and make it mushy. If your marinade is non-acidic (olive oil, garlic, herbs) you could marinate for an hour or more. In either case, marinate in the fridge until you’re ready to get cooking.


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Thai Shrimp Lettuce Wrap Recipe 8

Thai Shrimp Lettuce Wrap Recipe with Mint, Sushi Rice

Lettuce wraps are a healthy meal leaving you full without any of the heaviness! Inspired by the perfectly balanced flavors of Thai cuisine, the addictive sauce is sweet, salty, and tart, and coats tender medium shrimp.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2
Calories 512 kcal

Ingredients
  

Ingredients:

  • 5 oz sushi rice
  • 3 oz shallot
  • 1 Fresno chile
  • 1 lime
  • 1 oz cocktail peanuts
  • 1 romaine heart
  • 10 oz US Gulf shrimp
  • 1⁄2 oz fish sauce
  • 1⁄4 oz fresh mint
  • coarse kosher salt
  • freshly ground pepper
  • sugar
  • neutral oil such as vegetable or safflower

Instructions
 

The Recipe:

  • Cook rice: Place rice in a small saucepan with 1 cup water and 1⁄2 teaspoon salt and bring to a boil. Reduce heat to low, cover and cook until rice is tender, and water is absorbed, about 15 minutes. Remove from heat and let sit for 5 minutes. Uncover and fluff with a fork. Cover to keep warm until step 5.
  • Prep ingredients: Trim ends from shallot, then halve, peel and thinly slice. Thinly slice half of the Fresno chile, remove stem and seeds (save rest for own use). Juice lime. Roughly chop peanuts. Trim end from lettuce, separate leaves, keeping them whole. Pat shrimp dry, then cut each into thirds. Season with salt and pepper.
    Thai Shrimp Lettuce Wrap Recipe
  • Make sauce: In a medium bowl, combine fish sauce, lime juice (about 2 tablespoons), 2 tablespoons warm water, and 1 tablespoon sugar. Stir to dissolve sugar.
    Thai Shrimp Lettuce Wrap Recipe 1
  • Sauté́ aromatics: Heat 1 tablespoon oil in a medium skillet over medium-high. Add shallots and the sliced chile (or less depending on heat preference) and sauté́ until shallots are softened and golden brown, about 3 minutes
  • Cook shrimp: Add shrimp and cook, stirring, for 1 minute. Add sauce and continue to cook until sauce is slightly reduced, and shrimp are firm and cooked through, about 1 minute more.
  • Assemble & serve: Line shallow bowls with lettuce leaves. Spoon rice on top of lettuce, followed by shrimp. Top with chopped peanuts and torn mint leaves. Use lettuce leaves to scoop up filling, if desired, or eat with knife and fork. Enjoy!
    Thai Shrimp Lettuce Wrap Recipe 8

Video

Notes

Allergens Fish (1), Peanuts (2), Shellfish (3). May contain traces of other allergens. Packaged in a facility that packages gluten containing products.