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Greek Orzo Salad is fresh and bright, perfect for summer! Made with feta cheese, tomatoes, cucumber, olive, and plenty of herbs and lemon, this pasta salad is delicious on its own or alongside grilled chicken. INTRO WHAT IS ORZO If you’ve ever eaten orzo at a restaurant, you might think it’s a type of rice …
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Greek Orzo Salad is fresh and bright, perfect for summer! Made with feta cheese, tomatoes, cucumber, olive, and plenty of herbs and lemon, this pasta salad is delicious on its own or alongside grilled chicken.
INTRO
(more…)The post Greek Orzo Salad appeared first on My Baking Addiction.
I use Barilla bucatini. I love it. It’s like thick spaghetti, only with a hole in it. But you can use any pasta. Penne, fettuccine, or regular spaghetti will do. I use Danablu cheese. It’s just the way it should be. Perfect. Not too salty, soft and creamy. But you can use any blue mold […]
I use Barilla bucatini. I love it. It’s like thick spaghetti, only with a hole in it. But you can use any pasta. Penne, fettuccine, or regular spaghetti will do.
I use Danablu cheese. It’s just the way it should be. Perfect. Not too salty, soft and creamy. But you can use any blue mold cheese, Dorblue, Cambazola, or a not-too-pungent Gorgonzola will do.
It’s perfect with red wine.
| PREP TIME | COOK TIME | MAKES |
|---|---|---|
| 3-5 minutes | 15 minutes | 2 servings |
INGREDIENTS (serves 2)
INSTRUCTIONS
1. Preheat the oven to 220 °C (430 °F) or use the grill mode.
2. Slice the pear, drizzle with olive oil and honey. Bake until soft, about 10 minutes.
You can cook the pear in a skillet. Also pour olive oil and honey over it and cook each piece over low heat until soft, on both sides.
3. Roast the walnuts in a dry pan and coarsely chop with a knife.
4. In a large bowl, mix the yolks with the chopped parsley and olive oil. Add salt and black pepper, and diced butter.
5. Boil the pasta as indicated on the package (save some of the water in which it was boiled).
6. Immediately add the hot pasta to the bowl with the sauce and stir.
7. Transfer back into the pot (the pot is still hot and this will help the yolk to cook). Add 2-3 tbsp of pasta water. Stir vigorously. The pasta should be slippery. If not, add more water.
8. Spread the pasta on the plates, add the pear slices, break the cheese with your hands, and sprinkle with nuts.
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What to Cook This Week?
Friends, forget about real crab cakes. These vegan crab cakes taste just like the real thing!
Jackfruit does it once again, creating the perfect flaky, fish-like texture, and chickpeas add some protein. Not only is the texture spot on, but they’re als…
Friends, forget about real crab cakes. These vegan crab cakes taste just like the real thing!
Jackfruit does it once again, creating the perfect flaky, fish-like texture, and chickpeas add some protein. Not only is the texture spot on, but they’re also mega flavorful and crispy thanks to bread crumbs and a quick pan fry. These are NOT to be missed! Just 1 bowl required. Let us show you how it’s done!
Here’s the best egg frittata recipe: perfect for breakfast, lunch or dinner! This basic filling is fast and tasty, or…
Here’s the best egg frittata recipe: perfect for breakfast, lunch or dinner! This basic filling is fast and tasty, or any veggies you like.
Got eggs and need a meal? Enter, The Frittata! A frittata is an Italian dish that’s best described as a crustless egg pie. It’s often served for breakfast or brunch, but it works for dinner too. You can eat it at any temperature and it saves well: and it’s great for using up odds and ends in your veggie drawer. In fact, we think it’s one of the essential non-recipes every home cook should know!
Everyone has their own method for making a frittata, and to be honest: there are some duds out there. Many frittata recipes we’ve tried are tasteless, rubbery, or too thin. A good frittata should have lots of flavor and a nice moist texture that’s not too eggy. Here are a few tips on how to achieve this (or skip to the recipe below);
Why is this frittata recipe better than others on the internet? Well, we’re a little biased (obviously). But this is the best one we’ve tasted. Here’s why:
The filling in this frittata recipe is spinach and feta: our ideal filling that we make again and again! Why? It’s easy, and only requires 2 to 3 minutes of sautéing the spinach before assembling the frittata. But if you want to get fancy, there are so many different combinations! Here’s what to know about filling:
The only equipment you’ll need to make a frittata recipe? The right pan. Here’s what you’ll need:
The key to a frittata recipe is watching it closely during the cooking! You’ll cook it in two parts: first the stovetop, then the oven. Here’s what to look out for:
Let’s say you’re making this frittata recipe for dinner. What to serve with it? It’s easy to think about breakfast or brunch side dishes (hash browns, biscuits, etc). But what about dinner sides? Here’s what we like to pair:
More to do with eggs? We’re egg-sperts (sorry!) with using this ingredient to whip up meals. Here are some favorite egg recipes for dinner…and for eggs for breakfast:
Vegetarian and gluten-free.
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Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes 
Yield: 8 Here’s how to make a frittata recipe: an easy breakfast, lunch or dinner! This basic filling idea is fast and tasty, or any veggies you have on hand.
Preheat oven to 400°F.
In a medium bowl, whisk together eggs, milk, oregano, kosher salt, and fresh ground pepper. Whisk in the Parmesan and feta cheese.
In a 10-inch oven-safe skillet, heat the olive oil over medium heat. Sauté the spinach leaves, stirring until wilted, 2 to 3 minutes, spreading it around as you cook so that you spread oil up the sides of the pan. Add the garlic powder and 2 pinches kosher salt and sauté for another minute.
Pour the egg mixture into the skillet. If necessary, use a fork to rearrange the spinach in an even layer so you can see if on the top. Sprinkle the top with a little more feta cheese. Cook for about 5 to 7 minutes over medium heat until the bottom is set and lightly browned, checking for doneness by pulling back the side with a spatula.
Place the skillet in the oven and bake 10 to 12 minutes until the top is puffed, set, and slightly browned. Let rest for 10 minutes, then cut into wedges and serve warm, with sour cream or crème fraiche if desired. Leftovers save well: refrigerate for up to 5 days and serve them cold, room temperature, or warmed.
*Or use goat cheese crumbles or mozzarella cheese and add one more pinch of salt.
Category: Main Dish
Method: Baked
Cuisine: ItalianKeywords: Frittata, Frittata recipe, How to make a frittata
A Couple Cooks - Recipes worth repeating.
The next time you need a quick and easy summer dinner, make this grilled portobello mushroom burger recipe! You only need 6 ingredients and 20 minutes to make it, but the payoff is huge. The grilled portobello mushrooms are juicy and meaty, and a simpl…
This epic BBQ tofu recipe is fast, easy and full of savory sweet flavor! A great way to make anyone…
This epic BBQ tofu recipe is fast, easy and full of savory sweet flavor! A great way to make anyone into a tofu fan.
Here’s a must-make recipe for tofu fans: and eaters on the fence, too. Try this irresistible BBQ Tofu recipe! Each bite has just the right chewy texture, bathed in a silky, sweet, savory sauce. You’ll want to keep eating it for days. This plate disappeared very quickly at our house! This recipe is easy to put together and a great starter recipe for people who are wary of the stuff. In fact, it might turn them into unabashed fans,
One huge advantage to this recipe: you can use the tofu out of the package, no pressing required! Many tofu recipes call for pressing the water out of the tofu for 30 minutes prior to making the recipe. But if you’re like us, you don’t have an extra 30 minutes to spare. This BBQ tofu recipe uses tofu right out of the package! Here are the basic steps (but for the full recipe, scroll down!):
That’s it! It’s one of the fastest, easiest ways to make tofu taste irresistibly good.
We used an organic BBQ sauce for this BBQ tofu recipe. Using a quality brand is key, because the flavor of sauces can vary. Look for sauces that are sweetened with sugar or natural ingredients, not high fructose corn syrup. You can also use homemade BBQ sauce, like one of these recipes:
We also have Mustard BBQ Sauce and White BBQ Sauce recipes, but they’re a bit different in character so we wouldn’t suggest them here.
Misinformation swirls about tofu and soy products. Is tofu healthy? Here’s what to know about eating tofu and other soy products like tempeh and edamame:
Once you’ve got your BBQ tofu recipe, there are endless ways to serve it! Turn it into a healthy dinner recipe with a few easy sides. Here are a few of the ways we’d pair it with sides to make a meal:
Here at A Couple Cooks, we used to avoid tofu because it felt like it was trying to be meat. But we’ve learned that tofu is so much more than that! It’s a delicious plant-based protein that can be eaten in so many delicious ways. Here are some favorites:
Vegetarian, vegan, plant-based, dairy-free, and gluten-free.
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Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Yield: 4 This epic BBQ tofu recipe is fast, easy and full of savory sweet flavor! A great way to make anyone into a tofu fan.
*Note: You can also use this method with Grilled Tofu: simply substitute BBQ sauce for the sauce in that recipe.
Category: Main DishMethod: StovetopCuisine: TofuKeywords: BBQ Tofu, BBQ Tofu Recipe
A Couple Cooks - Recipes worth repeating.
EASY CARNITASWe are totally in love with this Easy Carnitas recipe! Carnitas is one of our favorite things to make when we’re trying to feed a crowd. It’s easy to make, affordable and absolutely delicious! We also love carnitas so much beca…
Have a head of cabbage dying in your fridge? Us too. But we have an idea! Slice it and roast it in wedges for an elegant side. Cabbage gets sliced into wedges, rubbed with a generous amount of our go-to shawarma spice blend, then roasted to perfection….
Have a head of cabbage dying in your fridge? Us too. But we have an idea! Slice it and roast it in wedges for an elegant side. Cabbage gets sliced into wedges, rubbed with a generous amount of our go-to shawarma spice blend, then roasted to perfection. Who knew cabbage could be such a show stopper?! Just 4 ingredients and 1 pan required. Let us show you how it’s done.
How to Make Roasted Cabbage Wedges
It starts with cutting the cabbage.
Shawarma Roasted Cabbage Wedges with Green Chutney from Minimalist Baker →
Once Memorial Day arrives, all I want to eat are fresh, easy summer recipes. I know, I know, summer won’t officially begin until June 20, but here, the weather’s warm, the days are long, and berries, tomatoes, and zucchini are popping up at…
CHICKEN FAJITASWe’re VERY excited about this Chicken Fajitas recipe we have for you all today! This recipe is on rotation in both our households at least once a month. It’s so easy to make (yay, simple weeknight meals!), DELICIOUS and somet…
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