The (un)official MacRumors Recipe thread

[Scepticalscribe]

Benavides Cornbread, Liver, Apple Stuffing Delight
This is a delicious taste medley stuffing served over the holidays that is not normally placed inside a bird, but served as a side, but I imagine it could be used to stuff a bird. For perspective, this recipe will fill a 8x12” serving pan, maybe with some left over depending how large the potatoes are.

View attachment 2466075
Partially consumed. 😋​

Ingredients

• 2 Apples, cut into small pieces.
• 2 Potatoes, boiled, cut into small pieces.
• 2 stalks Celery chopped or cut finely
• 1 Green Pepper, chopped or cut finely
• 1 medium Onion, chopped finely
• 3-5 Chicken Livers boiled. 3-5 depends on how much you like chicken livers.
• Save the water from the boiled livers to moisten the mix if too dry (judgement call).
• 1 or 2- 8 Oz packages of corn bread mix. I like cornbread a lot and used 2 boxes.
• 2- 4oz sticks of butter melted.

Directions

• Cook pan of corn bread according to box directions.
• Crumble cornbread into a large mixing bowl.
• Poor butter into mixing bowl.
• Add other ingredients and mix.
• Ideally you want the final mix not to be overly crumbly. If necessary, add some of the ¡eft over liver water.
• Place the mixture in an 8x12” serving plan.
• If made in advance, refridgerate.
• When time to serve, heat in oven @350 Deg F for 15 minutes.

That brings back memories.

Actually, my mother always preferred to prepare the stuffing she served outside (and not placed in) the turkey we had for Christmas, in a manner and using a method somewhat similar to your recipe. And yes, apple, onion and celery also featured, if memory serves, as did dried apricots.

 

[decafjava]

Well I don't have a recipe as such but had colleagues over last night and had plov, central Asian dish usually made with rice and sometimes buckwheat but this time with quinoa. Onions, lots of them, carrots, spice etc. and lamb, duck and roe deer (season for game). Turned out really well.

 

[Scepticalscribe]

Well I don't have a recipe as such but had colleagues over last night and had plov, central Asian dish usually made with rice and sometimes buckwheat but this time with quinoa. Onions, lots of them, carrots, spice etc. and lamb, duck and roe deer (season for game). Turned out really well.

Should you wish to share a recipe for plov, rest assured that I shall devour it with undisguised, passionate, interest.

Versions I have consumed (in central Asia) also included sultanas, if memory serves.

And they are generous with oil - this is a tasty dish. one that goes with absolutely everything.

On that - or, rather, on a related - topic, I am also most partial to a good biryani.

 

[Huntn]

Well I don't have a recipe as such but had colleagues over last night and had plov, central Asian dish usually made with rice and sometimes buckwheat but this time with quinoa. Onions, lots of them, carrots, spice etc. and lamb, duck and roe deer (season for game). Turned out really well.

The last time I ate buckwheat was a crepe in France. Before that, as a child, it might have been buckwheat pancakes, but they have such a unique flavor, I prefer buttermilk pancakes today.

 

[Huntn]

Updated this Bisque recipe:
Post in thread 'The (un)official MacRumors Recipe thread'
https://forums.macrumors.com/threads/the-un-official-macrumors-recipe-thread.1389745/post-33633822

 

[Huntn]

Pasta E Fagoili (Olive Garden Restaurant Copy)
If you like this, give Natasha credit: https://natashaskitchen.com/pasta-e-fagioli/

Hmmm, just like I remember it. I really miss the Olive Garden restaurant from what it was when it first appeared in the US about 1980. They are still around, but the food is not as good. This cost me about $24 US, and I figure I’ll get 4-6 servings.

Servings: 12​

Ingredients​

• 1 lb lean ground beef
• 1 tbsp olive oil
• 2 medium carrots , diced into small cubes
• 1 large onion, diced into small cubes
• 1 stalk celery, diced into small cubes
• 3 cloves garlic
• 15 oz canned diced tomatoes
• 15 oz tomato sauce
• 32 oz chicken broth
• 15 oz canned Great Northern beans, drained and rinsed
• 15 oz canned Kidney beans, drained and rinsed
• 1 cup ditalini pasta
• 1 tbsp Italian seasoning
• 1 tsp salt, adjust to taste
• 1 tsp black pepper, adjust to taste
• 2 tbsp fresh basil, (optional)
• Shredded Parmesan Cheese- Mynote: I did not have Parmesan Cheese Rind so I added some to soup while it was cooking, and put it on the soup when served.

How to Make Pasta e Fagioli​

1. In a dutch oven or soup pot, heat up a tablespoon of olive oil at medium heat and brown your beef. Drain excess fat and set aside. Add a bit more olive oil to the pot and stir in garlic, onions, celery and carrots. Cook until tender.
2. Add in tomato sauce, canned tomatoes and beef. Stir to combine. Add your beans and chicken stock/broth. Let simmer for 10 minutes.
3. Add in pasta and Italian seasoning (dried oregano and thyme will work if you don’t have the spice blend on hand). Cook for 10 more minutes. Season to taste with salt and pepper.

Can I Substitute the Ground Beef?​

You can substitute, ground Italian sausage for beef or go hslf beef and half sausage.

Pro Tip: Have a parmesan rind lying around? (Grocery Store delis may have it.) Don’t let it go to waste and throw it into the soup pot alongside the broth. All the oils and salty-parmesan in the rind will meld with your broth and enhance the flavor. Just make sure you take the rind out before serving.

 

[anika200]

Pasta E Fagoili (Olive Garden Restaurant Copy)
If you like this, give Natasha credit: https://natashaskitchen.com/pasta-e-fagioli/

Hmmm, just like I remember it. I really miss the Olive Garden restaurant from what it was when it first appeared in the US about 1980. They are still around, but the food is not as good. This cost me about $24 US, and I figure I’ll get 4-6 servings.

View attachment 2470783​

Servings: 12​

Ingredients​

• 1 lb lean ground beef
• 1 tbsp olive oil
• 2 medium carrots , diced into small cubes
• 1 large onion, diced into small cubes
• 1 stalk celery, diced into small cubes
• 3 cloves garlic
• 15 oz canned diced tomatoes
• 15 oz tomato sauce
• 32 oz chicken broth
• 15 oz canned Great Northern beans, drained and rinsed
• 15 oz canned Kidney beans, drained and rinsed
• 1 cup ditalini pasta
• 1 tbsp Italian seasoning
• 1 tsp salt, adjust to taste
• 1 tsp black pepper, adjust to taste
• 2 tbsp fresh basil, (optional)
• Shredded Parmesan Cheese- Mynote: I did not have Parmesan Cheese Rind so I added some to soup while it was cooking, and put it on the soup when served.

How to Make Pasta e Fagioli​

1. In a dutch oven or soup pot, heat up a tablespoon of olive oil at medium heat and brown your beef. Drain excess fat and set aside. Add a bit more olive oil to the pot and stir in garlic, onions, celery and carrots. Cook until tender.
2. Add in tomato sauce, canned tomatoes and beef. Stir to combine. Add your beans and chicken stock/broth. Let simmer for 10 minutes.
3. Add in pasta and Italian seasoning (dried oregano and thyme will work if you don’t have the spice blend on hand). Cook for 10 more minutes. Season to taste with salt and pepper.

Can I Substitute the Ground Beef?​

You can substitute spicy, ground Italian sausage for beef. It will add a nice kick of heat! Also, don’t hesitate to use half beef, half Italian sausage.​

Pro Tip: Have a parmesan rind lying around? (Grocery Store delis may have it.) Don’t let it go to waste and throw it into the soup pot alongside the broth. All the oils and salty-parmesan in the rind will meld with your broth and enhance the flavor. Just make sure you take the rind out before serving.

Ha, I love how you calculated the cost too. Thumbs up.
One time I calculated the cost for the home made "Cheeze Its" I made >> $6 worth of cheese per lb or box.
But they are at least twice as good....

 

[Huntn]

Last time I made chicken salad, instead of dairy cream, I used plant cream, and was happy with this substitution.

 

[decafjava]

Last time I made chicken salad, instead of dairy cream, I used plant cream, and was happy with this substitution.

View attachment 2474100

I often find these plant-based dairy substitutes to be a bit mixed especially for cheese but if you find this one good if I can find something similar great! I was surprised to find a plant-based "feta" in Greece which actually wasn't too bad though I still prefer the real thing.

 

[Huntn]

I often find these plant-based dairy substitutes to be a bit mixed especially for cheese but if you find this one good if I can find something similar great! I was surprised to find a plant-based "feta" in Greece which actually wasn't too bad though I still prefer the real thing.

I tasted this before mixing it in and it was indistinguishable to dairy cream, at least to me. I was expecting to hear it’s full of unhealthy whatever.

 

[AlaskaMoose]

The easiest recipe for baking your favorite chicken pieces. You can also used it on whole hen or chicken that have been cut into halves. I learned this recipe from a chief years ago.

Ingredients:
Chicken (I use organic and free range chicken)
You favorite home-made Italian dressing (include some more salt to taste, water, apple cider vinegar, your favorite dehydrated spices)
Salt and black pepper
Mrs Dash (optional), or any other dehydrated spices you may like

Rinse and pat-dry the chicken pieces with paper towels, place in a stainless-steel baking pan, pour some of the Italian dressing over the chicken pieces or halves, turn them over and, and pour more dressing over the top. Now you can add more salt and black pepper and other spices to taste.

Bake at 325º (162º C) for about 25 minutes and check the internal temperature, turn over and bake for 5-10 more minutes. Check the internal temperature for 165º (73.8º C), rest and serve. Water adds moisture, and the vinegar enhances the flavor a great deal.

If you like your chicken pieces a little crispy or golden brown, then you would have to extend the time baking until the chicken pieces turn slightly golden brown. This above is my favorite for skinless and boneless chicken breast tenders, baked for a maximum of 165 degrees internal temperature (takes around 30 minutes at the most).

Roasting for longer periods of time at 325-350 degrees makes it crispier on the surface (skin and such), but also dries the meat unless you add more Italian dressing to the pan. If roasting over 350-degrees, it's best to use avocado oil because it can handle higher temperatures than olive oil.

 

[Huntn]

Taco Soup

Taco Soup | Taco Recipes | McCormick

Get the fiesta started with this original taco soup recipe that's loaded with south-of-the-border flavor and ground beef in every bite.

www.mccormick.com

Comment: Quick and easy to make to make, delicious

​

Ingredients

• 1 pound lean ground beef (or chicken/turkey)
• 1/2 cup chopped onion, (1/2-inch pieces)
• 1/2 cup chopped green bell pepper, (1/2-inch pieces)
• 2 packages McCormick® Original Taco Seasoning Mix or any brand taco seasoning mix. (You might prefer just one).
• 2 cups beef stock
• 2 cups water
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (14 1/2 ounces) petite diced tomatoes, undrained
• 1 cup corn, fresh or frozen
• 1 cup crushed tortilla chips
  
  Substitutions available

​

Instructions

• Brown beef in large saucepan or Dutch oven on medium-high heat. Drain fat. Add onion and bell pepper; cook and stir 2 to 3 minutes or until tender-crisp.
• Stir in Seasoning Mix, stock, water, beans, tomatoes and corn. Bring to boil. Reduce heat to low; simmer 15 minutes.
• Ladle into soup bowls. Sprinkle with tortilla chips. Serve with desired toppings. Serving Suggestion with chopped avocado, shredded cheese, chopped green onions, chopped fresh cilantro, sour cream or lime wedges.

 

[Huntn]

Tortilla Soup Link
Comment- Good, tastes different than Taco Soup! 😊

Ingredients​

• 2 TBSP butter
• 1/2 onion, diced
• 2 stalks celery, chopped
• 2 carrots, chopped
• 2 jalepenos, minced (for less hot remove seeds)
• 3 cloves garlic, minced
• 8 cups chicken broth
• 2 cubes homemade chicken bouillon*, optional
• 1 cup frozen corn
• 1 tsp cumin
• 2 tsp salt
• 1/2 tsp pepper
• 1 can diced tomatoes w/ green chiles, 14.5 oz
• 2 cups cooked chicken, shredded (Shred a rotisserie chicken with a fork, or boil approx 6 thighs)
• 1 lime, juiced

Garnish with:​

• avocado, diced
• cheddar cheese, grated
• 1/2 cup green onions, diced
• cilantro, chopped
• tortilla strips

Instructions​

1. Melt butter in a stock pot on medium heat and saute onions, carrots, celery, jalapenos until onions are translucent. Add garlic during the last minute of saute time.
2. Add chicken broth, corn, canned tomatoes & chiles, cumin, salt, and pepper to the pot. Boil gently until all veggies are soft, about 15-20 minutes.
3. After veggies are cooked, add cooked chicken & lime juice. Add more salt to taste if needed.
4. Before serving, garnish with avocado, cheese, green onions, cilantro, and tortilla strips.

 

[decafjava]

Ok I will have to try a few of these recipes.

 

[Huntn]

Simple Delicious Omelet

​

Ingedients for 2 servings

• 4 large/jumbo Eggs
• Several ounces of cubed ham
• 1/2 cup Onion (minced)
• 1/2 cup Green Pepper (minced)
• Fresh Mushrooms (small container, canned mushrooms can be used but not as good)
• 1/4-1/2 cup shredded cheese- yellow, white whatever, sharp or mild.
• 1-2 Tbs Butter
• Olive oil (splash)
• Salt and Pepper to taste
• Note: None of the taste enhancements like mushrooms are required or others can be substituted, if they are not to your taste. Both the wife and I love mushrooms. 😊

Instructions

• A 9-11” non-stick pan, but any round skillet with sides, plus a wide spatula is nice. 🙂
• Mince onions and green pepper.
• Sauté Mushrooms in butter set aside.
• Whisk 4 eggs in a bowl with a fork.
• Add olive oil to skillet, and at medium heat, sauté the onion and green pepper for a few minutes.
• Pour in eggs and with a spatula push the contents around.
• While it’s cooking, add cubed ham, cheese, and mushrooms to one half of the omelet. Note, try not to overload the omelet. You may have extra mushrooms, if so you can place the extra on top after the omelet is put on the plate.
• When the egg has firmed up, slide the spatula under the unloaded side, and lift it to fold over on the other half. This can be done with one spatula, but I use 2 if the omelet is large.
• After it looks done 🙃, turn off the heat, cut it in half while in the skillet and serve.
• Don’t forget the extra mushrooms if you have them, place on top of portions.
• Salt and pepper to taste.

​

 

[MBAir2010]

THANKS!

im making bread (every other day-lee)
and forget to place that into an air fryer now....
I saw this thread just now!

oh
9GM active dry yeatsi wth 315 110ºF water
480 GM all purpose flower dash of salt sea.

let Yeats sit 5 miutes
add flour
stir in a bowl
sit for 30 min, covered in oven-enclosed.
knead, work into a ball
sit 45 min
work knead into pans
let sit an hour or risen
bake (air fryer) 28min 395

 

[Huntn]

Note: Fixing today. will add photos later. I can just about guarantee we’ll like it. My wife got this off a Stanley Tucci Facebook Recipe group. I don’t have a link, but there are links to the actor’s posted Italian recipes online such as:

All the Recipes from Stanley Tucci: Searching for Italy

Here are all the easy step-by-step recipes to make the food from Stanley Tucci: Searching for Italy, with tips and tricks to cook them at home. Take a look.

www.finedininglovers.com

20 Stanley Tucci Recipes: Italian Pasta, Searching for Italy Style Dishes, and Classic Italy Recipes

If you’re as obsessed with Stanley Tucci and his mouthwatering recipes as

whyitalians.com

Penne Pasta with Creamy Chicken, Mushrooms, and Asparagus
This creamy and comforting pasta dish is packed with tender chicken, earthy mushrooms, and fresh asparagus. Perfect for a weeknight dinner, this recipe will have your Facebook followers asking for seconds!

Ingredients (Serves 4-6)

• 12 oz (340g) penne pasta
• 2 tbsp olive oil
• 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper, to taste
• 8 oz (225g) mushrooms, sliced
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 3 cloves garlic, minced
• 1 cup (240ml) heavy cream
• ½ cup (120ml) chicken broth
• ½ cup (50g) grated Parmesan cheese
• 1 tsp dried thyme
• Fresh parsley (optional, for garnish)

Instructions

• Cook the penne pasta: according to the package instructions until al dente. Drain and set aside.
• Cook the chicken: In a large skillet, heat 1 tbsp olive oil over medium-high heat. Season the chicken with salt and pepper, then cook until golden brown and cooked through. Remove from the skillet and set aside.
• Cook the vegetables: In the same skillet, add the remaining 1 tbsp olive oil. Sauté the mushrooms and asparagus until tender, about 5-7 minutes. Add the garlic and cook for 1 minute, or until fragrant.
• Make the sauce: Stir in the heavy cream, chicken broth, Parmesan cheese, and thyme. Bring to a simmer and cook until the sauce thickens slightly.
• Combine and serve: Add the cooked pasta and chicken to the skillet. Toss to coat everything in the sauce.
• Garnish with fresh parsley, if desired, and serve hot.

 

[Huntn]

I recently sent this to my son, will post an image next time I make them. Note, I looked online for an image and none of the "potato" rolls I saw there, looked like these, folder over and more flat than bulbous round.

Mom’s Potato Rolls
Ingredients

• 1/2 Cup Milk
• 1/4 Cup Shortening
• 2 Tbs Sugar
• 1 Tsp Salt
• 1 Potato (to produce 1/2 Cup Mashed Potatoes)
• 1/4 Cup of Potato Water (that you obtained from boiling the potato)
• 1 Egg Well Beaten
• 1.5 Envelopes of Yeast
• 3 Cups of White Flour
• Several Tbs of melted butter.

Instructions

• Boil a Potato, save 1/4 Cup of warm potato water and mash the potato.
• In small bowl, dissolve the Yeast into the Warm Potato Water.
• Preheat Oven to 400°.
• Bring 1/2 Cup of milk to point of boiling.
• In a large mixing bowl add following and then stir until well mixed:
  • Heated 1/2 Cup Milk
  • 1/4 Cup Shortening*
  • 2 Tbs Sugar
  • 1/2 cup Mashed Potato
• Then add in order:
  • 1 Egg well beaten
  • Yeast Potato Water mixture
  • 3 Cups Flour
• Mix until stiff and knead, then cover for 15 minutes.
• Roll dough into 1/4” thick, 3” diameter round pieces. See Note!
• Place these rolls on a creased or no stick cooking sheet.
• Brush each roll with melted butter and then fold over in half.
• Allow rolls to rise.
• Cook in Oven for 12-20 minutes, until just slightly browned.

Notes

• I looked on line for an image and none of the potato rolls I saw online look like these, folded over not big and round, more flatfish. I'll post an image the next time I make them.
• Have always used Crisco Brand Vegetable (solid) Shortening. No clue how butter or vegetable oil would work out, but last time I saw they sell small cans of Crisco and if not Crisco, I’d use a solid vegetable shortening.
• My Mom rolled the dough out and used a 3” round cookie cutter to make the individual rolls.

 

[anika200]

In the ingredient list you have 2Tbs sugar, in the description or recipe part you have 3Tbs, I guess you can use any amount in that range? Great looking recipe, probably try it this week to go with the pastrami I am smoking today.

 

[Huntn]

In the ingredient list you have 2Tbs sugar, in the description or recipe part you have 3Tbs, I guess you can use any amount in that range? Great looking recipe, probably try it this week to go with the pastrami I am smoking today.

My typo, will fix.

 

[Huntn]

​

Risotto with Butternut Squash, Lobster, and Sage
(The Tucci Cookbook, Serves 4-6))

The squash breaks down during cooking and you end up with a creamy delicious rice dish! Two tablespoons of Brandy has quite a pleasant effect. Other than boiled rice with butter, this is the most delicious, exotic rice dish I've ever tasted. Lobster is not required, but it's lobster! 😋 See variations section. I found that dicing the squash into 1/4" pieces was a chore, but fortunately I have one of these dicing gismos with an approx 1/4" grid of blades about 4" by 4" where you cut the squash 1/4' thick and then place it on the grid, and close the top to press it through the blades.

Suggestions: Serve this with with a green salad, loaf of bread, and dry white wine.

Wine Pairing: Medium or Full White

Variations:

• Whole lobster tails can be used with this recipe, but you’ll need 1.5 lbs in the shell.
• Seafood Substitute: Shrimp or Crab.
• An additional 1/4 Lb chopped Butternut Squash can be substituted for the Pumpkin Puree.
• Parmesan cheese as a garnish.

Ingredients

• 6 Cups Chicken or Vegetable Broth
• 1/2 Cup Canned Pumpkin Puree
• 3 Tbs Olive Oil
• 1/2 Cup diced onion
• 1 Lb butternut squash, peeled, seeded, and diced into 1/4” cubes (about 3 cups)
• 2 Cup Arborio Rice
• 1 Tsp chopped fresh Sage Leaves
• 1/2 Lb cooked Lobster Meat, cut into small bite-size pieces (about 1 Cup)
• Kosher Salt and freshly ground Black Pepper.
• 2 Tbs Brandy or Cognac
• 1 Tbs chopped fresh Italian, flat leafed Parsley
• 2 Tbs Butter

​

Instructions

• In Large Saucepan, whisk the Chicken broth and Pumpkin puree. Bring to a boil, reduce heat to Medium-low and leave the broth at a gentle simmer.
• In large high sided saute pan, wam 1 Tbs of Olive Oil over medium heat. Stir in Onions and cook until softened but not browned, about 5 min.
  • Stir in the Squash and cook to flavor with the Onions, about 2 min.
  • Stir in the Rice, Sage, and 2 Cups of simmering broth.
  • Bring to a Boil, stirring frequently, then reduce the heat to a simmer.
• When Rice has absorbed the liquid, add half the Lobster Meat, an 1/2 Cup of the simmering broth. Stir the Rice until the liquid is absorbed.
  • Continuing adding the remaining broth, 1/2 Cup at a time, stirring after each addition, and allowing the Rice to absorb the liquid before adding more.
  • After 15min taste a grain of rice, it should have a slight resistence to the bite. If it seems to hard, add more broth, and continue cooking for another minute or two. (Note: I’m not sure if the intent is to maybe not use all of the Chicken Broth/Pumkin, but I cooked it until all of the broth was added and the rice was fine,)
  • After the Rice has absorbed the last of the broth, add the remaining lobster. Remove from the heat.
• Season with Salt and Pepper.
• Stir in Brandy, Parsley, Butter and remaining 2 Tbs of Olive Oil. Whip with a wooden spoon to bring out the creaminess of the rice and to incorporate all the ingredients.
• Cover and allow to rest for 5 minutes before serving.

 

[Huntn]

Pasta Fagoili (28Apr25 Tucci Recipe Copy, no meat)

https://www.allrecipes.com/stanley-tucci-easy-shortcut-pasta-fagioli-soup-recipe-8721804

Not the first Pasta Fagoili recipe I've posted but by virtue of it's simplicity and taste, it's a winner! I'l probably be making this in the future vs the Olive Garden Copy I posted earlier. The Red Wine Vinegar adds an amazing component to the taste. No Picture, I'll try to remember next time. 🙃

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8

Tips
1: Buy good marinara. Since this is one of the biggest flavor boosters of the dish, I recommend buying a marinara sauce you love. Choose one that’s simple when it comes to ingredients. A basic marinara sauce is all you need.

Tip 2: Cook the pasta separately. Tucci smartly keeps the cooked pasta and soup separate until serving. Adding the cooked pasta to the soup would only cook it more, causing it to swell and soften and soak up all of the soup liquid. In other words, it would leave you with an unappetizing pasta dish. Keeping things separate also allows everyone to choose how much pasta they’d like. If there are leftovers, store them separately too. You’ll be glad you did.

Tip 3: Add a rind. Tucci’s original recipe doesn’t call for a Parmesan rind, but it’s my secret for any soup since it adds a perfect touch of saltiness and umami. Let it sit in the soup while it’s cooking and pull it out just before serving.

Ingredients:

• 2 tablespoon extra-virgin olive oil
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 2 (15 1/2-ounce) cans cannellini beans, drained, and rinsed
• 3 cups low-sodium chicken broth or vegetable broth
• 2 1/2 cups (about one 24-ounce jar) marinara sauce
• 1 Parmesan rind plus 1/2 cup grated Parmesan for serving
• 6 cups stemmed, chopped Tuscan kale (I used Texas Kale 🥸)
• 1 pound small pasta, such as ditalini
• 1 tablespoon red wine vinegar
• salt and black pepper, to taste
• crushed red pepper, to taste

Instructions:

• Heat oil in a large pot set over medium-low heat. Add onion and garlic and cook, stirring often, until onion and garlic are softened, about 8 minutes.
• Add beans, broth, marinara, and Parmesan rind. Increase heat to a simmer and cook, stirring often, for 15 minutes.
• Meanwhile, bring 2 quarts of water to a boil in a large pot. Season with 2 teaspoons salt. Add kale and cook until tender, about 3 minutes. Use tongs to transfer kale to the soup, reserving blanching water. Return water to a boil, add pasta, and cook following package directions. Drain pasta and portion among serving bowls.
• Stir vinegar into the soup and season to taste with salt and pepper then ladle over pasta. Garnish with grated Parmesan and crushed red pepper, if using
• Adapted from Stanley Tucci’s Pasta Fagioli recipe.

 

[Huntn]

Tortellini in Garlic Butter Sauce
https://www.culinaryhill.com/cheese-tortellini-in-garlic-basil-sauce/

Spinach Tortellini and grilled pork chops.​

Notes

• Cook Time: 15 minutes (not counting the pork chops if you include those.)
• Yield: This recipe will make 4 hearty main course servings. Or, feed 8 as an appetizer or first course. If serving as part of a buffet, keep warm in a slow cooker.
• This is treated as a main course, side dish, or appetizer. I made it as a side with grilled pork chops. I was impressed with how much flavor you get out of chicken broth, garlic, butter, and Basil.
• The dish online is described as cheese tortellini, and my guess you can use any kind you want. I used Spinach tortellini.
• Flour can be used instead of Corn Starch, but it takes an extra 3-4 minutes to get the sauce thick.
• Storage: Store leftovers covered in the refrigerator for up to 4 days.
• Tortelloni vs tortellini- tortelloni is larger of the same thing.
• Tortellini cooking times: 2 to 3 minutes for refrigerated (soft) tortellini, 3 to 5 minutes for frozen tortellini, and 10 to 11 minutes for dried tortellini. Signs of doneness are when the pasta floats to the surface of the water, and has an internal temperature of 165 degrees.

Variations:

• Mushrooms: To add fresh mushrooms to the dish, first cook them down in olive oil with a little salt to encouraging sweating. Then, proceed with sautéing the garlic and basil. Your choice is to set the mushrooms aside and then continue sautéing the garlic and basil in this pan. Or if you opt to keep, the mushrooms in the pan, I’d make a space in the center of the pan to sauté the garlic and basic for the 2min.
• More mix-ins: To make the tortellini a fuller meal, stir in cooked shrimp, prosciutto, crispy bacon, or veggies like blanched broccoli, red bell pepper, olives, or artichokes. Consider choosing different textures (some soft, some crunchy).

Ingredients

• 32 ounces chicken broth or vegetable broth, divided 2.5 Cups, 1.5 Cups.
• 2 tablespoons cornstarch
• 1 (16 ounce) package frozen cheese tortellini or your preference, mushroom, spinach, etc.
• 4 tablespoons butter
• 2 cloves garlic minced
• 2 teaspoons dried basil
• 1/4 cup freshly grated Parmesan cheese for garnish
• Fresh Basil chiffonade, for garnish, optional

Instructions

• If you use the variation to include mushrooms, saute them them first in Butter or Olive oil.
• Set aside 1 ½ cups of Broth in a small bowl and whisk the Cornstarch into it. Heat the remaining 2 1/2 cups broth in a saucepan/pot until boiling.
• Add tortellini and cook until the tortellini floats to the top of the water and the internal temperature of a tortellini is 165 degrees (see package instructions). Gently drain and set aside.
• In a non-stick skillet, melt the Butter over medium heat until it foams. Add the Garlic and dried Basil and stir for 2 minutes to sauté the garlic. Then add the Broth and Cornstarch mixture and bring to a boil. Turn the heat down and simmer until the mixture thickens, only 1 or 2 minutes. If you used flour instead of cornstarch it might take 5-6 minutes.
• If you sautéed mushrooms, add them to the sauce.
• Stir in the al dente tortellini into the saucepan with the garlic butter mixture to coat every piece.
• Garnish with fresh basil or parsley and Parmesan cheese. It’s ready to serve.

 

[Huntn]

Smoothy Talk
As a rule, I’ve not liked milk in my smoothies.
For years I’ve made the following:

Banana Plum Strawberry Smoothy
The banana adds fat so it’s not super icy. This can be made with room temp ingredients, but then you”ll want to add crushed ice if you want it to have the ice blended quality.

In Blender add:

• 1 frozen Banana (peel before freezing)
• 1 frozen Plum (remove seed before freezing)
• 1 handful of frozen strawberries
• Squirt of lemon juice
• 1 shot of flavored fruit brandy (optional)
• Fill about half way with refrigerated water.
• Blend
• If too icy add more water until it blends
• If not sweet enough, sweeten to taste, add 1/2-1 Cup Stevia.

I’ve been Fasting, and my Fasting App includes recipes:

Beet Smoothy
4 servings

Ingredients

• 2 Bananas
• 2 Apples
• 14oz Beet, fresh
• 1 1/4 Cup Water
• 1/3 Cup Oat Milk
• 1 Cup Orange Juice
• 1 TBS Flax Seed Oil
• 2 TSP Tumeric, ground
• Pepper

However, I experimented and came up with less ingredients and is delicious, it’s as sweet as you want it.

Not my image​

Huntn’s Beet Smoothy
Can be made with refridgerated items, but then crushed ice will be required to get the smoothie quality.
In Blender:

• 1 Beet fresh or frozen (root part and greens removed, washed, sliced for blender)
• 1 frozen Banana (peel before freezing)
• 1/2 frozen Plum (remove seed before freezing)
• 1/2 frozen Apple (cored before freezing. Option, Remove Plum, and add whole apple, cored)
• 1 TBS Flax Seed Oil
• 2 TBS Tumeric, ground
• Pepper (optional, adds a nice quality, don’t go crazy adding it.)
• Fill about half way with refrigerated water.
• Blend
• If too icy add more water until it blends
• If not sweet enough, sweeten to taste, add 1/2-1 Cup Stevia.

 

[Huntn]

As my wife scours though the Tucci Cook Book, she came up with 2 simple recipes that turned out really well. I made them. Actually I made the spaghetti as a side, delicious with garlic and olive oil, one night to have with steak and vegetables, and the next night we had the Grilled Chicken with left over spaghetti and sautéed mushrooms as described below. .

Spaghetti with Garlic
(Tucci Cook Book)
I'd say it serves 3-4 as a main course, or more as a side. Since I was cooking this as a side, I used 1/2 LB Spaghetti noodles, (half the olive oil and garlic cloves) and there was enough for 2 of us to eat it for 2 meals, as a side...your results may differ. The first night we ate this with grilled steak.

Ingredients

• 1 lb Spaghetti, Linguine, (I used Angel Hair)
• 1/2 Cup Olive Oil
• 3 Cloves Garlic, sliced into 1/8” slices
• 1/4 TSP Paprika

Instructions

• Boil spaghetti according to package instructions until al dente.
• Meanwhile warm Olive Oil in small saute pan, set over medium high heat. Add garlic and cook until it colors slightly, but not brown, about 3 min. Remove from heat and set aside.
• Drain the pasta and place in a serving bowl. Add the oil and garlic and toss, sprinkle with Paprika and serve.
• Salt to taste.

Simple Chicken Breast with Sage
(Tucci Cook Book- Serves 2)

It is suggested to eat this with a tossed green salad, sautéed Broccoli rabe, roasted vegetables, or a carrot salad. All of those are found in the Tucci Cook Book. However when we made this, it was with the Spaghetti with Garlic from the previous day, along with sautéed mushrooms on the aide. very simple to make. Just buy a package of sliced mushrooms and sautee them in a small sautee pan with butter.
This chicken was very good with just the addition of the sage and white wine.

Ingredients

• 2 boneless skinless chicken breast halves (I used chicken thighs (4 total, 2 per person) because I prefer the moister meat, however, you may have to cook these slightly longer).
• Kosher Salt and freshly ground black pepper.
• 2 TSP Canola or Olive Oil
• 4 Fresh sage leaves (I used a tablespoon of dry ground sage).
• 1 TBS butter cut into thirds.
• 1/4 Cup Dry White Wine.

Instructions

• Remove the whie tendons from the chicken meat and the tender chicken pieces that are not part of the whole breast and discard.
• The Chicken breasts should be evenly thick about 1”. If necessary place breasts between waxed paper or plastic wrap and pound slightly to achieve desired thickness. Note: because I use thighs I just unfolded them and took my chances with thickness. As I said previously, I cooked them slightly longer to be sure they were fully cooked.
• Season Chicken on both sides with salt and pepper.
• In large skillet warm oil with 2/3 TBS of butter. Add Sage to oil.
• When butter starts to foam, add chicken breasts smooth side down.
• Slowly cook (low heat) browning the breasts for approx 6 min.
• Turn the breasts over and cook another approx 6 min.
• Add Wine and 1/3 TBS butter to the pan , increase heat to med-high, and reduce the liquid until slightly thickened, about 1 min.
• Transfer the chicken to a plate, pour sauce over the top and serve immediately.