Not exact matches
2 tbsp olive oil 1 ounce pancetta or bacon chopped (5 - 6 thin slices) 1 1/2
cups chopped green cabbage 1
cup chopped onions (1 onion) 1
cup sliced carrots (2 carrots) 1/4
cup chopped celery (2 stalks) 3 garlic cloves, minced 1
cup chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2
cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces
angel hair pasta broken into 2 - inch pieces (about 3/4
cup) 1/2
cup drained chickpeas 1/2
cup drained kidney beans 1/3
cup basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan cheese
Bring about 6
cups of water to a boil, then add the spaghetti or
angel hair.
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8
cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2
cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5
cups cooked chickpeas) 1/4
cup chopped fresh mint, plus extra for garnish 1/4
cup chopped fresh cilantro, plus extra for garnish 4 ounces
angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
Ingredients: 1 pound
angel hair, spaghetti, fettuccine, or egg noodles 2 tablespoons plus 1/2
cup butter, separated 1 tablespoon minced garlic 1 medium green pepper, seeded and chopped 1 medium onion, peeled and chopped 1 pound cooked ham, cubed 1/2
cup flour 2
cups whole milk 1 tablespoon dill 8 ounces (1/2 lb) Asiago or Parmesan cheese, freshly grated Salt and Pepper 1 medium tomato, chopped
8 ounces
angel hair pasta [I use Barilla Plus] 1/4
cup olive oil, divided 1/4
cup dried bread crumbs 2 teaspoons lemon zest 2 tablespoons chopped parsley, divided salt & pepper to taste 2 tablespoons grated parmesan cheese 3 large or 5 small cloves garlic, minced Juice of 1 lemon
Ingredients: 4 tablespoons
cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or
angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2
cups broth or stock (I used 1
cup vegetable, 1
cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4
cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning
Grab a loaf of French bread, a 10 - oz package of
angel -
hair coleslaw, 1/4
cup of honey mustard, and 15 - 20 fried chicken tenders to start this recipe.