Category: Uncategorized
-
Tester
Edit_1 -
-
Default featured image
Test ABC
-
Orange Creamsicle Shake
This orange creamsicle shake is made with fresh frozen orange juice, sugar-free creamer, and sugar free whipped cream for a low calorie but oh-so-delicious shake.
Prep Time 10 minutes Freeze Time 4hours Total Time 4hours 10miuntes Servings 1 Ingredients
- 1 cup freshly-squeezed orange juice
- 1/2 cup sugar-free French Vanilla creamer, or as needed
- 3/4 cup sugar-free whipped cream, such as Zero Sugar Reddi Wip
Directions
Step1
Pour orange juice into the wells of an ice cube tray, and freeze until solid, about 4 hours.Step 2
Place orange ice cubes and French vanilla creamer in a blender and blend until smooth. If too thick, add additional creamer, 1 tablespoon at a time.Step 3
Pour 1/3 of orange mixture into a glass. Top with 1/4 cup whipped cream. Repeat layers twice. Serve immediately.Nutrition Facts (per serving)
470 Calories 27g Fat 57g Carbs 4g Protein -
Roasted Cod With Burst Tomatoes and Olives
In this effortless one-skillet meal, cod fillets are simply pan-roasted — basted in butter on the stovetop — then gently finished in a moderate oven to guarantee even cooking and tender, flaky fish. While the cod rests, the flavorful pan juices quickly turn into a bright, lemony sauce with sweet cherry tomatoes, briny olives, tangy capers and fragrant dill. The balance of buttery richness and bright acidity in the sauce complements the mild seafood, but this dish is versatile: Hake, halibut or some other similarly mellow white fish would also work nicely.
Total Time 40 minutes Prep Time 10 minutes Cook Time 30 minutes Ingredients
Yield:4 servings
- 4(6-ounce) skinless, center-cut cod fillets (or hake, halibut or other mild white fish)
- Salt and pepper
- 1tablespoon extra-virgin olive oil
- 4tablespoons unsalted butter
- 8ounces cherry tomatoes, halved (1½ cups)
- ⅓cup pitted chopped green olives
- 1tablespoon chopped capers
- 1tablespoon lemon juice
- 2tablespoons chopped dill
- Crusty bread, cooked rice or grains (such as quinoa or farro), for serving
Preparation
Step 1
Heat oven to 375 degrees. Season fish with salt.
Step 2
In a 12-inch, oven-safe, nonstick skillet, heat oil with 1 tablespoon of the butter over medium-high. When butter melts and foaming subsides, arrange fish in a single layer and baste the tops with the butter mixture. Transfer to the oven and roast until fish is flaky, opaque throughout and just cooked through, 12 to 14 minutes. Transfer fish to 4 serving plates.
Step 3
Add the remaining 3 tablespoons butter to the skillet and stir over medium heat until melted and light golden, 2 minutes. Add tomatoes and cook, stirring occasionally, until they just start to soften and release juices, 2 minutes. Stir in olives, capers, lemon juice and dill; season with salt and pepper.
Step 4
Spoon some of the pan sauce over each piece of fish. Serve warm with crusty bread, rice or grains on the side. -
Penne all’Arrabbiata (spicy tomato pasta)
“Without the chilli, it’s just another boring tomato pasta. With the chilli, it’s something else!” – Nagi Maehashi from RecipeTin Eats, on Penne all’Arrabbiata
Penne all’Arrabbiata
So, I am not sure that one line summary of today’s recipe will go anywhere beyond my little corner of the internet. But that is my articulate description of the greatness that is Penne all’Arrabbiata! Simple made interesting with a good kick of chilli and healthy dose of garlic. The Italians know a thing or two about making simple pastas great!
By way of background, “Arrabbiata” means “angry” in Italian. So this pasta is said to be named as such in reference to its fiery nature!
But fear not. Yes, this is a pasta that is meant to be spicy. But it’s fundamentally a great tomato pasta that you can make as spicy as you’d like. Or not. It’s easy to adjust – just make the sauce with less chilli to start with. Taste it during the simmer time. Add more if you’re feeling bold!
Ingredients in Penne all’Arrabbiata
Arrabbiata sauce can be made with either fresh or dried chillies. Dried is obviously more convenient, but I really like the extra flavour fresh chilli brings to the sauce so I’ve used a combination of both. Also, two of my go-to Italian recipe sources both use fresh chillis.
Feel free to double up on either options!
- Cayenne pepper – The larger the chilli, the less spicy they are! So cayenne peppers are not super spicy. Though, I do like to keep the seeds in for an extra zing of spiciness (the seeds is where most of the spiciness is). Feel free to de-seed if you prefer, or just use dried chillis (see note above photo for why I use fresh and dried).Feel brave? Use Birds Eye or Thai chillies instead! They pack more spiciness than cayenne peppers.
- Dried red chillis – These have a warm earthiness that fresh chillis do not. Sauteing with garlic brings out the toasty flavour as well as the spiciness.
- Pasta type – Traditionally made with penne, though ziti is a direct replacement (it’s penne with a smooth surface). Though really, you can make this with any short or long pasta.
- Canned crushed tomato – To be authentic, use whole peeled tomatoes (canned) and mash them up with a fork. For convenience, I use crushed tomatoes! Sourness note: Not all canned tomatoes are created equal! Economical brands tend to be more sour. Take the edge off with ½ teaspoon of sugar.
- Garlic – 3 cloves! Arrabiata sauce is meant to have a nice hit of garlic flavour.
- Parmesan – For serving.
- Parsley – For optional garnish.
How to make Arrabbiata Sauce
This simple pasta sauce 15 minutes simmering time to breakdown the tomatoes and make the flavours meld. Don’t shortcut it – you’ll rob yourself of flavour!
- Finely mince the cayenne pepper with the seeds in. (See note in the ingredients section about seeds and spiciness)
- Sauté garlic and chilli – Use a pot large enough to toss the pasta with the sauce. Heat the oil over medium heat, then stir the garlic for just 10 seconds. Add cayenne and chilli flakes, then cook for 1 minute, or until garlic is light golden.
- Simmer – Add tomato, salt and pepper. Rinse out the tomato cans with a bit of water and add that in too. Then simmer the sauce gently for 15 minutes until it thickens.
- Save water for sauce – While the sauce is cooking, cook the pasta per packet directions in salted pasta cooking water. Just before draining, give the pot a big stir (to agitate the starch* in the pasta) then scoop out 1 cup of the water. Then drain the pasta.* The starch in the pasta cooking water helps the pasta sauce thicken so it clings to the pasta better.
- Toss – Add the pasta into the sauce along with 1/2 cup of the pasta cooking water. Toss well (still on the stove) until the sauce coats the pasta and is no longer pooled in the base of the pot. Use extra pasta cooking water if needed, to loosen.
- Serve – Dinnertime! Divide between bowls and serve immediately with parmesan and parsley, if using.
Oh the possibilities!
I’ve kept today’s recipe traditional with no add-ins, delicious as is.
But this recipe is an excellent blank canvas for add-ins of choice. Think – cooked shredded chicken, ham bits, olives (puttanesca-ish!), artichokes, sun dried tomatoes, other leftover cooked vegetables (or sauté from raw). Drop in some raw prawns/shrimp for the last few minutes cook time or some pieces of fish.
As with all pasta recipes, be sure to have everyone lined up ready to eat as you’re dishing it out so it’s at its slick, juicy, sauciness best. Pass freshly grated parmesan at the table, and top it with a pinch of parsley if you’re feeling fancy.
Enjoy! – Nagi
