One-Pot Pasta Recipe That's Beyond Delicious and Has No Clean-Up

zondag 18 augustus 2013

AppId is over the quota
AppId is over the quota
by Nicole Fabian-Weber 6 hours ago in Food & Party

I love cooking, but I don't do it nearly as often as I'd like, because the one thing about I can't stand is cleaning up. Even though I finally have a dishwasher (thank you, baby Jesus!), it's still a pain to scrub various pots; scrape plates; and wipe down countertops. And now that I have a child, I hate cleaning up even more. Kind of a bummer, because nothing beats a homemade meal.

Anyway, enough complaining. This is about solutions. I recently stumbled upon an amazing one pot recipe -- that's right, one pot! -- for pasta, broccoli rabe, and bacon, and let me tell you: It was unbelievable. And making things all the more unbelievable was the fact that the entire meal was made in one pot.

If you hate cleaning, but love delicious food, you need to make this absolutely fantastic recipe for One-Pot Pasta With Broccoli Rabe and Bacon.

One-Pot Pasta With Broccoli Rabe and Bacon adapted from Martha Stewart

Ingredients:

Coarse salt and ground pepper1 pound short pasta, such as fusilli or penne1 bunch broccoli rabe, trimmed and cut into 2-inch pieces4 slices bacon, cut crosswise into 1/4-inch pieces1/3 cup walnut halves, roughly chopped2 garlic cloves, thinly slicedGrated Parmesan, for serving

Instructions:

1. In a large pot of boiling salted water, cook pasta according to package instructions. Add broccoli rabe 2 minutes before pasta is done cooking. Reserve 1/2 cup pasta water and set aside; drain pasta mixture.

2. Add bacon to pasta pot and cook over medium-high until some fat renders, 2 minutes. Add walnuts and cook until nuts are toasted and bacon is lightly browned and crisp, 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add pasta mixture; toss to combine, adding enough pasta water to create a thin sauce that coats pasta. To serve, sprinkle with Parmesan.

Image via Nicole Fabian-Weber

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Insanely Popular ‘Mystery Pizza’ Recipe’s Secret Is in Its Unexpectedly Delicious Crust

zaterdag 13 juli 2013

AppId is over the quota
AppId is over the quota
by Julie Ryan Evans 8 hours ago in Food & Party

I have to admit I was a bit wary of cauliflower crust pizza. I've seen it floating all over the web, with people posting pictures of it on Pinterest and raving about it on Facebook, but I'm not a huge fan of the vegetable in general (shh, don't tell my kids), so I wasn't sure what to expect. Honestly though, it's delicious.

There's no flour in the crust at all, which means it's both gluten-free and low-carb, which is awesome. Plus, instead of nutritionally void plain white crust, this is packed with all the vitamins of cauliflower. As for the taste, I won't say it tastes just like regular pizza, but it is incredible in its own way, and people will be shocked when they find out the crust is made of cauliflower. I like this basic recipe from Epicurious, though I like to add more fresh garlic than they suggest. You can then top with the sauce and other fixings you like -- pepperoni and mushroom are my personal favorites.

1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower)
1 large egg
1 cup finely shredded mozzarella cheese (or try another kind!)
1 teaspoon dried oregano
1/2 teaspoon dried minced garlic (or fresh garlic)
1/2 teaspoon onion salt

Shred the cauliflower into small crumbles. You can use the food processor if you'd like, but you just want crumbles, not puree. You'll need a total of about 2 cups or so of cauliflower crumbles (which is about half a large head of cauliflower. Place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes (see Tips below if you do not have a microwave). Give the cauliflower a chance to cool.

Preheat the oven to 450 degrees F. Spray a cookie sheet or pizza pan with nonstick spray (or use a nonstick surface).

In a medium bowl, mix the cauliflower crumbles (about 1 1/2 cups since they shrink after cooking) with the remaining crust ingredients.

Pat the "crust" into a 9 to 12-inch round on the prepared pan. Spray the crust lightly with nonstick spray and bake for 15 minutes (or until golden). Remove the crust from the oven and turn the heat up to broil.

Afterwards, just top the crust and broil for a minute to melt the cheese and heat the toppings/sauce.

Image via Deb Nystrom/Flickr

Click the "Like" button below to get a tasty recipe every day on Facebook. ABOUT THE AUTHOR Julie Ryan Evans

can be found writing from coffee houses wherever she may be. The quality of her days is largely influenced by the seat she nabs and whether a protein plate is available.

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