Pad Thai Noodles
Votes: 3
Rating: 5
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Rate this recipe!
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Pad Thai Noodles
Votes: 3
Rating: 5
You:
Rate this recipe!
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Ingredients
Servings: servings
Units:
Instructions
Prepare the Noodles
Prepare your mise en place.
Place water in a saucepot. Put pot over medium-high heat. Bring to a boil.
Put the noodles in a large bowl. Pour hot water over the noodles. Make sure noodles are covered with water.
Cover the bowl with plastic wrap. Let the noodles sit in the hot water for 30 minutes. Drain the noodles into a colander.
Make the Sauce
In a medium bowl, mix the ketchup, chicken broth, sesame oil, soy sauce and vinegar. Whisk until the ingredients are combined. Set aside.
The Vegetables
Chop the garlic into very small pieces called a “dice.”
Peel and dice the ginger.
Slice the green onions on a diagonal. Put all the vegetables into a small bowl and set aside.
The Pad Thai
Heat the vegetable oil in a large sauté pan.
Add the garlic, ginger and green onions. Sauté for 1 minute.
Add the egg to the pan. Sauté with the vegetable.
Add the sauce to the pan. Sauté for 2 minutes.
Add the bean sprouts and noodles to the pan. Stir to combine. Enjoy!
Arugula Harissa Penne
Votes: 2
Rating: 4
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Rate this recipe!
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Servings |
Prep Time |
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4 Servings |
20 Minutes |
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Servings |
Prep Time |
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4 Servings |
20 Minutes |
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Arugula Harissa Penne
Votes: 2
Rating: 4
You:
Rate this recipe!
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|
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Servings |
Prep Time |
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4 Servings |
20 Minutes |
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Servings |
Prep Time |
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4 Servings |
20 Minutes |
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Ingredients
Servings: Servings
Units:
Instructions
The Harissa Sauce
Prepare your mise en place.
Peel and finely chop the garlic.
Add the oil into a mixing bowl, then add the garlic and spices.
Add the lemon juice, salt and pepper and whisk to combine. Set aside.
The Vegetables
Finley chop the arugula and basil.
Gently crush the almonds using the bottom of a measuring cup or a small sauté pan, and set aside.
Grate the cheese with a box grater or microplane.
The Pasta
Boil the pasta in salted water (enough water to let the pasta freely move around) until al dente. Drain and place in a large mixing bowl.
Drizzle the harissa sauce over the pasta and toss together.
Add the arugula and basil onto the hot pasta.
Sprinkle with cheese and almonds and serve hot. Enjoy!
Cauliflower and Chickpea Flatbread
Votes: 1
Rating: 5
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Rate this recipe!
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A new, healthy twist on pizza that your family will love.
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Servings |
Prep Time |
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8 servings |
15 minutes |
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Servings |
Prep Time |
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8 servings |
15 minutes |
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Cauliflower and Chickpea Flatbread
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
|
A new, healthy twist on pizza that your family will love.
|
Servings |
Prep Time |
|
8 servings |
15 minutes |
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Servings |
Prep Time |
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8 servings |
15 minutes |
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Ingredients
Servings: servings
Units:
Instructions
Prepare your mise en place.
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The Vegetables
Pour the tomatoes and chickpeas into a strainer to drain away the juice. Set aside the tomatoes and chickpeas only.
Peel the ginger and finely dice.
Thinly slice the onion and break the cauliflower into small pieces.
Heat a sauté pan with the oil on medium high heat.
Add the ginger, onions, salt and pepper and cook until the onions are soft.
Add the tomatoes, chickpeas, and cauliflower.
Add the fennel seeds, turmeric, chili flakes, stir and sauté for 3-4 minutes.
The Flatbread
Roll out each piece of dough into a 10-11 diameter circle-about ¼ inch thick.
Place on a 10-inch pizza pan, gently stretching the dough to cover the entire pan. (Careful not to tear it)
Sprinkle the cheese over each pizza leaving about a ½ inch ring around the edge for a crust.
Pour the cauliflower mixture on top of the cheese and spread evenly.
Bake for 20 minutes or until the edges of the dough is brown and crispy and the cauliflower begins to slightly brown.
Top the pizza with fresh cilantro and parsley leaves.
Cut into 8 pieces and serve hot or at room temperature. Enjoy!
