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Greek-Style Penne with Lamb, Parsnips, Tomatoes, and Cinnamon

Greek-Style Penne with Lamb, Parsnips, Tomatoes, and Cinnamon


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Ingredients

  • 1 very large onion, halved through root end, cut lengthwise into 1/3-inch-thick slices (about 4 cups)
  • 12 ounces medium parsnips (about 4), peeled, cut on slight diagonal into 1/4-inch-thick slices
  • 1 1/4 teaspoons ground cinnamon
  • 2 14 1/2-ounce cans diced tomatoes in juice
  • 1/2 cup chopped fresh parsley

Recipe Preparation

  • Heat oil in large nonstick skillet over medium-high heat. Add onion and parsnips and sauté until slightly softened and deep golden brown around edges, about 9 minutes. Add garlic; stir 1 minute. Add lamb and sauté until no longer pink, breaking up with back of spoon, about 2 minutes. Stir in cinnamon. Sprinkle with salt and pepper. Add tomatoes with juice; bring to boil. Reduce heat, cover, and simmer until parsnips are tender, about 12 minutes. Season with salt and pepper.

  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot. Add lamb mixture and enough cooking liquid to moisten; toss. Add parsley. Transfer to plates and sprinkle with feta.

Recipe by The Bon Appétit Test Kitchen

Nutritional Content

One serving contains the following: (Analysis includes 1 tablespoon of feta cheese per serving.) Calories (kcal) 459.0 %Calories from Fat 24.9 Fat (g) 12.7 Saturated Fat (g) 4.2 Cholesterol (mg) 33.1 Carbohydrates (g) 69.7 Dietary Fiber (g) 6.9 Total Sugars (g) 13.3 Net Carbs (g) 62.9 Protein (g) 18.9Reviews Section

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Slow Cooked Greek Style Chicken Recipe

Salmon
Preheat oven to 180°C.
Carefully remove the skin from the salmon fillets and place flat on an oven tray lined with baking paper.
Brush with oil and sprinkle with sea salt. Place another sheet of baking paper over the skin and weight down with another baking tray on top.
In a small bowl combine the lemon zest, dill, thyme, salt and sugar. Rub the mix over the salmon fillets and place in the fridge, uncovered for 30-40 minutes.
Place salmon skins in the oven and bake for 30 minutes until crisp. Keep warm.
Cool oven to 110°C.
Remove salmon fillets and rinse under cold water. Pat dry and place in an ovenproof dish. Drizzle with oil and place in the oven to bake for 8-10 minutes or until just cooked through.

Parsnip Puree
In a small skillet, sauté garlic in oil until slightly caramelised.
Place parsnip in a medium sized pot with lightly salted water and bring to a gentle simmer. Cook until just soft. Drain.
Return to the heat for a few minutes to remove excess water. Add garlic and cream and mash together. Adjust seasoning to taste.
Serve salmon with crispy skin, parsnip puree and small leafy salad.


Chicken Castellina

Chicken Castellina

  • In a Sauce pan, brown the Pancetta.
  • Add the Capers, Sun-Dried Tomatoes, Grilled Chicken, and Artichokes.
  • Saute for 3 minutes, tossing occasionally.
  • Pour the Alfredo Sauce in.
  • Reduce heat and simmer for 10 mins, stirring to prevent burning.
  • In a second pan, fill with water and heat for Pasta.
  • When boiling, add the pasta with a dash of salt, and strain when pasta is al dente.
  • When pasta is finished, plate and pour the Sauce over it and serve.

NOTES: You can find this dish in most Olive Gardens, but I’ve added a twist with my Alfredo sauce and the addition of Capers.


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Greek-Style Nachos (Cat Cora)

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One Chap's Pantry

Ingredients:
4-6 cloves Garlic, minced
1 Tbsp Parsley, chopped fine
2 tsp Oregano, chopped fine
2 Tbsp Olive Oil
1 Yellow Onion, diced
3 cups Tomatoes, diced
1/2 cup Tomato Paste
1 Bay Leaf
1 tsp Granulated Sugar
1 tsp Salt
2 Tbsp Crushed Red Pepper

  • Heat the Olive Oil in a Saucepan with the Garlic, Parsley and Oregano on medium heat for 5 minutes.
  • Add the Onion and sauté until near translucent, stirring continually.
  • Add all other ingredients and mix well.
  • Bring to a boil, then reduce heat and simmer for 10 minutes.
  • Discard the Bay Leaf before serving.

NOTES: The best pasta to use for this is Penne Rigate because it absorbs the sauce well. Arrabbiata is a red sauce that is spiced with Crushed Red Pepper flakes meaning roughly “Angry Sauce” though I’ve been told it has the connotation of “Pissed-Off Sauce”. It is often called Fra Diavolo meaning “Brother of the Devil” in America, though when so called, a protein like Seafood or Chicken is added.

I grew up with Arrabbiata Sauce as my main pasta sauce but it was called Marinara and it was spicy. In reality we were eating Arrabbiata Sauce instead and just didn’t know the name difference. My Italian side of the family is from the Molise region of Italy, in the town of Campobasso.


Endings

What Just Happened?

I was supposed to make pancakes for Father Augustine. Instead, I witnessed the unraveling of the culinary universe as I know it, then I got in a fight. With a priest. At the church. And lost.

Thursday was a fight night, which meant that Ben and I were going to Andrew's to watch us some MMA over chicken schnitzel sandwiches (a fight-related staple since Andrew's first jiu jitsu tournament). Ben and I stopped at Safeway beforehand to grab necessary supplies, such as chicken, beer, and something for dessert. This is where Ben, yet again, goes a little bonky for The Sugar. With a hunger that can only be described as Delphic, Ben bought seven boxes of Girl Scout cookies (two Thin Mints and five Samoas). We brought one of the boxes with us to breakfast.

Now, back to breakfast. Ben chimes in that we should dice up the cookies and toss them in the pancake batter. Coconut, caramel, chocolate, what's not to love? I flat-out rejected the idea (can't we have a breakfast that doesn't cause diabetes, Ben?), but Augustine, being equally buggy for The Sugar, diced up three cookies and threw them into the batter before I could say or do anything to protect my glycemic index.

The results were actually really tasty, so Ben deserves a nod for his sugar-inspired creativity. Augustine, however, needs to be locked someplace safe he made a sandwich out of bacon, Girl Scout cookie pancakes, and more freaking Girl Scout cookies . The culinary universe as I know it has unraveled a little, and I'm frankly a little scared.

Anyway, I also mentioned a fight. I have two rules about cooking: don't touch that, and get the hell out of my kitchen. It should also be noted that any kitchen in which I am working becomes my kitchen, and "that" also refers to dishes. Stephen knows this, Ben knows this, Augustine should know this. And yet.

I try to shoo Augustine away from the dishes, which is hard to do even at my height. I get him away long enough to "soak" the bacon pan (and by that, I mean completely clean it), which peeves him to no end. Aimee comes in for a goodbye hug, which Augustine uses as a chance to maul us rugby-style and usurp my dish-washing throne. I grab a dish towel and attempt to choke him with it, but he is simply too tall. Jesus loves him more, and I end up ass-first on the floor of the kitchen.

But don't trust me trust Aimee, who witnessed and documented the whole thing. Her comments are in print below each photo, with any comments of mine in italics :

The components: bacon!! Samoas, and Samoa pancakes.

Hiding the amazing combo. See, Augustine is hiding it because he knows that it's wrong.

The cookie pancake bacon sandwich bring consumed. And Kala's mind springs a leak.

More eating. This is where Augustine starts to go a little buggy from the sugar, as you can see from the chocolate dripping from the side of his mouth. He reminds me of a zombie right here. Creepy.

Unsuspecting Kala noticing that the dishes are being done. You holy bastard.

A fight ensued. He started it!

It got kind of rough. Yes, my feet are completely off of the ground.

And Father Augustine won. Because Jesus is on his side.


Butternut Squash and Parsnip Tian
(Serves 6)

Butternut squash is practically required on a Thanksgiving table. Everyone’s got their favorite way to cook it, but sometimes, you need a bit of a change from the old routine. Layering slices of the squash with the humble and oft-ignored root vegetable, parsnip, offsets its natural sweetness adding the unexpected flavors of balsamic vinegar and garlic dresses it up and gives it a sophisticated, but still family-friendly, edge.

2 tsp. chopped fresh thyme
6 cloves garlic, minced
1 tablespoon honey
¼ cup balsamic vinegar
¼ cup olive oil
1 tsp. salt
½ tsp. pepper
1 medium butternut squash, peeled, seeded, and thinly sliced (about 1/4 inch thick)
4 medium parsnips, peeled and thinly sliced

In a large bowl, whisk together the thyme, garlic, honey, vinegar, oil, salt, and pepper to make a light dressing. Add the squash and parsnips and toss to coat evenly. At this point, you can let the vegetables marinate in the dressing for anywhere from 2 hours to overnight.
When ready to bake the vegetables, preheat the oven to 400 degrees. Pour the marinated vegetables into a 2-quart casserole dish properly, you’d layer them prettily for a tian, but I settled for just making sure they were evenly distributed and looking relatively tidy. Bake at 400 degrees for 40-45 minutes, until the vegetables are fork-tender.


Greek Style Veggie Pizza

This will make two (2) 14 inch pizzas

1 packet dry active yeast

In 1 ¼ cups warm water dissolve the dry yeast. Add the sugar. Stir till well blended and let it stand for 10 minutes.

In another bowl, sift the flour and the salt together. Make a well in the middle of the flour mixture. With an electric mixer that has a dough hook begin blending the yeast/water mixture into the flour mixture. Add the olive oil. Continue beating until the dough is firm and has absorbed all the liquid. You will know that the dough is ready when it pulls away from the bowl.

On a slightly floured surface, begin kneading the dough for about 10-15 minutes, till the dough is smooth, elastic and springy when trying to pull. Put it in a floured bowl and let it rise in a warm place for about 1 ½ - 2 hours. This will make two (2) 14 inch pizza’s. (You can freeze 1/2 the dough before letting it rise. It will last for about 1 month in the freezer).

Serving Size 1 serving(34.8g)
Amount Per Serving
Calories 87
Calories from Fat 12
Total Fat 1.3g
Saturated Fat 0.2g
Cholesterol 0mg
Sodium 98mg
Total Carbohydrates 16.0g
Dietary Fiber 0.6g
Sugars 0.1g
Protein 2.2g

Toppings for Greek style vegetarian pizza from scratch - these ingredients are for one (1) 14" pizza

12 servings – this will make one (1) 14-inch pizza

1 cup shredded mozzarella

4 roma tomatoes sliced (about 1 cup)

¼ cup red onion thinly sliced

1 small can (4 oz) mushrooms

1 cup artichoke hearts quartered (packed in oil or frozen)

1 cup spinach, washed and roughly chopped

Preheat oven to 425 degrees Fahrenheit. I use a 15 inch pizza stone. You can use any 14-15 inch round pizza pan.

Preparing the ingredients:

Wash, pat dry and roughly chop the spinach. Set aside. Shred the mozzarella set aside. Slice the roma tomatoes and set aside. Thinly slice the red onion. If you are using frozen artichoke hearts, make sure they are defrosted and warmed up by heating them in a little bit of water in the microwave. Crumble the feta cheese and set aside.

Roll out the dough to a round shape. No need to use any flour. The dough will be elastic and will stretch to the round shape. If you are using a pizza stone, make sure that it’s already preheated in the oven. If you are using a pizza pan, follow the manufacturer’s instructions on how to use it for a pizza. Some might have a coating on it, and there is no need to brush the pan with oil. If not you might need to, so that the pizza won’t stick to it while baking.

Brush the pizza dough with the olive oil. Sprinkle with the oregano. Sprinkle with the mozzarella. Spread the roma tomatoes, mushrooms, onions, artichokes, spinach and the crumbled feta on top.


Low FODMAP Recipe - Parsnip Hash Browns

Peel and coarsely grate the potatoes and parsnips - if you're using a food processor, attach the medium grater. Squeeze out as much liquid as possible with your hands and put them in a bowl.

Stir in the , egg and season if you like. Divide the mixture into six and roughly shape into flat cakes. Heat 2 tbsp of the oil in a large non-stick frying pan and fry three of the cakes on a low heat for 4-5 mins on each side until golden and tender. Transfer to kitchen paper with a slotted spoon and leave to cool while frying the remainder, adding remaining oil as necessary. Meanwhile grill the bacon and tomatoes, poach the eggs and serve alongside.

Freezing Leave cakes to cool then interleave them in foil, put in a freezer bag and freeze for up to 1 month. To serve, heat the oven to 190C/fan170C/gas 5. Unwrap cakes and spread out on a lightly oiled baking sheet. Brush with a little oil and reheat from frozen for 15 mins. Serve with grilled bacon rashers, vine tomatoes, and poached or fried eggs.

179 kcalories, protein 4g, carbohydrate 21g, fat 9 g, saturated fat 1g, fibre 4g, salt 0.06 g


Watch the video: Restaurant Level Greek Lamb Chops Paidakia at Home (May 2022).