Creamy Pesto Gnocchi Recipe

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Creamy Pesto Gnocchi Recipe

These creamy pillows of deliciousness cook in 20 minutes and make a great week night dinner. This is just one of the 120 easy recipes in Super Easy Cookbook for Beginners. Even if you’re not a beginner cook, you’ll want this cookbook so meals are easy and relaxing to make!

Ingredients

1 16 ounce package Potato Gnocchi
1 tablespoon Butter
¼ cup Pesto, (store-bought)
¼ cup Heavy Cream
Salt and Pepper, to taste
2 tablespoons Fresh Chopped Basil
Grated Parmesan Cheese, (optional)

Method
1. Boil a large pot of water over high heat, then boil the gnocchi for 2 to 4 minutes, until tender (or according to package directions). Drain and reserve 1/2 cup pasta water.
2. Heat the butter in the same pan over medium heat (or you could use another skillet). Add the pesto, cream and reserved pasta water. Stir in the gnocchi and gently mix together.
3. Reduce heat to low and cook for 2 to 3 minutes, or until the sauce is creamy, stirring occasionally. Season with salt and pepper to taste.
4. Sprinkle with the basil and serve with Parmesan cheese if desired.

Prep
• Prep: 5 Minutes
• Cook: 15 Minutes
• Total Time: 20 Minutes

Source: Food Fantic (4 servings)

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Also true ….

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True

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Interesting!

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Aim high …

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Beans and Rice

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Beans and Rice

You can’t go wrong with rice and beans. This combo makes for a nutritious and hearty side dish. Give this a twist with a unique seasoning.

Ingredients

1 ½ cups white rice
3 cups vegetable broth
2 bay leaves
2 tablespoons olive oil
½ white onion, finely chopped
2 cloves garlic, finely chopped
30 ounces canned black beans or red beans, drained and rinsed
2 tablespoons old bay seasoning
½ lime, juiced

Method
1. Start by cooking the rice in vegetable broth with the bay leaves, preferably in a rice cooker, if possible.
2. While the rice is cooking, add olive oil to a large pan and heat. Add onion and garlic to oil and begin to cook over medium heat until brown and translucent. Add beans, Old bay, and lime juice. Continue to sauté for 5 minutes.
3. Once rice is fully cooked, remove bay leaves, combine with bean mixture and serve hot.

Source: Gluten-Free Living Magazine (5 servings)

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French Macarons

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My first attempt. Labor intensive but tasty!

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Pasta and Squash with Tomatoes, Olives, and Feta

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Pasta and Squash with Tomatoes, Olives, and Feta

For a pasta and squash recipe that would marry the two ingredients in a light, flavorful way while avoiding blandness, we kept the skin on the squash to keep the pieces intact, then salted the squash to release excess liquid. We finished the sauce with an acid, such as balsamic vinegar, lemon juice, or red wine vinegar, to give it a kick and paired the sauce with farfalle to best trap the bits of flavor-packed ingredients.

Ingredients

4 medium zucchini and/or summer squash (2 pounds), halved lengthwise and then cut crosswise into 1/2-inch pieces
kosher salt
1 lb. farfalle
5 tablespoons extra-virgin olive oil
1 small red onion, chopped fine (about 1 cup)
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 teaspoon lemon zest
1 tablespoon lemon juice
½ teaspoon ground black pepper
1 pint grape tomatoes, each tomato halved
¼ cup finely chopped fresh mint leaves
2 teaspoons red wine vinegar
½ cup pitted kalamata olives, quartered
4 ounces feta cheese, crumbled (about 3/4 cup)

Method
1. A combination of zucchini and summer squash makes for a nice mix of color, but either may be used exclusively if desired. Kosher salt works best for salting the squash because residual grains are easily wiped away.
2. Toss zucchini and/or summer squash with 1 tablespoon kosher salt in medium bowl; transfer to large colander, set colander over bowl, and let stand 30 minutes. Spread squash evenly over double layer of paper towels; pat dry with additional paper towels and wipe off residual salt.
3. Bring 4 quarts water to rolling boil, covered in stockpot. Add 2 tablespoons kosher satl (or 1 tablespoon table salt) and pasta, stir to separate, and cook al dente. Drain and return to stockpot.
4. While pasta is cooking, heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just beginning to smoke; swirl to coat pan. Add half of squash and cook, stirring occasionally, until golden brown and slightly charred, 5 to 7 minutes; transfer to baking sheet or large plate. Add 1 tablespoon oil to skillet, swirl to coat pan, and repeat with remaining squash. Return skillet to medium-high heat; add 1 tablespoon oil and swirl to coat pan. Add onion and cook, stirring frequently, until softened and browned, about 3 minutes; add garlic, lemon zest, and pepper and cook until fragrant, about 10 seconds. Return squash to skillet and cook, stirring constantly, until combined and heated through, about 30 seconds. Add squash mixture, remaining 2 tablespoons oil, lemon juice, tomatoes, mint, vinegar, and olives to pasta in stockpot; toss to combine. Adjust seasonings, if necessary, and serve, sprinkling individual bowls with portion of feta.

Source: Cook’s Illustrated (4 servings)

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Roasted New Potatoes

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Roasted New Potatoes

This simple recipe is anything but plain. The flavors of garlic and herbs combine to add extra zip to tender new potatoes. This side dish goes hand in hand with the delicate taste of fish. –Ann Berg, Chesapeake, VA

Ingredients

1-½ lb. new potatoes, quartered
2 tablespoons olive oil
2 teaspoons minced garlic
½ teaspoon salt
½ teaspoon dried rosemary, crushed
½ teaspoon dried thyme
⅛ teaspoon pepper

Method
1. In a large resealable plastic bag, combine all ingredients; shake to coat.
2. Pour into an ungreased 13-in. x 9-in. baking dish.
3. Bake, uncovered, at 450° for 35 minutes or until potatoes are tender.
Prep
• Prep: 15 Minutes
• Bake: 35 Minutes

Source: TASTE OF HOME (4 servings)

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Lemon Gelato

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Lemon Gelato
Ingredients

2 cups whole milk
Pared or grated zest of just under 1/2 lemon
5 large egg
½ cup sugar

Method
1. In a small saucepan combine milk and lemon zest. Place over medium-low heat just until steaming; do not boil. Remove from heat, cover, and allow mixture to infuse for about 20 minutes.
2. In a medium bowl, whisk together egg yolks and sugar. Strain infused milk into a pitcher, then whisk it into yolk mixture.
3. Pour mixture into a clean saucepan, and place over medium-low heat. Stir constantly with a wooden spoon until it forms a custard thick enough to coat back of spoon, about 10 minutes. (Do not overheat or it will curdle.)
4. Cool mixture by placing bottom of pan in several inches of cold water; give it a stir. Transfer to a bowl and refrigerate until well chilled, about 1 hour. Freeze in an ice cream maker according to manufacturer’s instructions.

Source: NYT Cooking (6 servings)

Categories: gelato, New York Times, recipes | Leave a comment