Tag: Sauce

Aji Verde (Peruvian Green Sauce) – A Cozy Kitchen

Aji Verde is a Peruvian hot sauce that I LOVE SO MUCH! If you’ve ever gone to a place that serve pollo a la brasa, it will look familiar to you. It’s usually kept in squeeze bottles on every table. You dip your yucca fries it, you douse the chicken with it…and then you start sweating because it’s so spicy. And yet, you can’t stop eating it.

It’s addicting! This sauce is SO good. It does require two ingredients that used to be harder to find. But now, thanks to ol’ Amazon, it’s much easier.

You’ll need: the paste is amazing. It adds a brightness and hint of flavor that is needed. BUT you can skip it.

Also, aji amarillo paste. It’s a Peruvian yellow pepper that is so delicious and spicy.

I prefer to use serrano peppers in this recipe vs. jalapeños because it really adds the heat that’s needed. If you’re adverse to spice, well, this recipe isn’t for you. I was going to make a milder version but I would be doing it a disservice.

The queso fresco adds a nice creaminess to this sauce and a thickness that sits on yucca fries just perfectly.

I’ve wanted to successfully make this recipe for a long time and I have finally found the perfect ratios that make me happy.

Peruvian green hot sauce aka aji verde. Typically served in pollo a la brasa restaurants. Pair it with vegetables, chicken or bread. 

CourseCondiment

CuisinePeruvian, South American

Keywordaji verde, green sauce, green sauce peru, green sauce peruvian, peruvian hot sauce

Prep Time: 15 minutes

Total Time: 15 minutes

Serving Size: 2 cups

Calories: 185kcal

  • 1 lime, juiced
  • 2 tablespoons olive oil
  • 1/2 cup good-quality mayonnaise
  • 3 ounces queso fresco or blanco
  • 2 serrano peppers, ends trimmed
  • 1 bunch cilantro, with the leaves removed
  • 4 garlic cloves
  • 2 green onions, ends trimmed and roughly chopped
  • 2 teaspoons huacatay paste
  • 1 tablespoons aji amarillo
  • 1/4 teaspoon kosher salt
  • To a blender, add the lime juice, olive oil, cheese, mayonnaise, serrano peppers, cilantro leaves, garlic cloves, green onions, huacatay paste, aji amarillo and salt. Blend for about 1 to 2 minutes, until very smooth. 

  • Give it a taste and adjust the salt according to your liking. Keeps in the fridge for up to a week. 

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Herb Laced Pappardelle in a Light Walnut Cream Sauce






It’s finally almost spring!! More importantly, it’s almost daylight savings time (lol)! Seriously though, aside from the bummer of losing an hour of life during the spring daylight savings, I LOVE when this time comes around. I can’t wait for longer days! Wintertime gets to be a bit of a bummer when it’s pitch black outside, I check the time thinking it’s 9pm, when in reality it’s more like 6pm. 

This time of year also gets me in the mood to make bright, fresh, pretty food again and not just cozy stuffs. So today we have our Herb Laced Pappardelle in a Light Walnut Cream Sauce. I really LOVE making fresh pasta. It’s fun and kind of therapeutic for me. Infusing herbs and edible flower petals to fresh is also something I love to do. Not only are you adding little bits of flavor to your pasta, but it ups the gorgeous factor by 1000! It also takes practically zero additional effort to add herbs (or edible flower petals) to your fresh pasta. I made an herb and floral laced ravioli last year and it was one of my favorite dishes to create!

I made a super quick walnut cream sauce for the pappardelle, because I really wanted the pasta to standout. I love the added texture and mild flavor the walnuts adds to the dish. The basil leaves added at the end really add a lovely punch of freshness to the overall dish. Simple and clean flavors. Yum. Hope you guys enjoy this one! xx, Jenny





Herb Laced Pappardelle in a Light Walnut Cream Sauce
Makes 1 pound pasta

Ingredients:
herb-laced pasta dough:
2 eggs
1 1/2 cup all-purpose flour, plus more for dusting
1/4 cup semolina flour, plus more for dusting
1 tablespoon extra-virgin olive oil
1-2 tablespoons water, as needed
1 to 1/2 cups loosely packed, soft herb leaves such as thyme, parsley, dill, oregano, tarragon, etc.

walnut cream sauce:
2 tablespoons unsalted butter
2 tablespoons shallot, minced
1 garlic clove, minced
2/3 cup dry white wine (or unsalted chicken or vegetable stock)
1 cup half and half
1/2 cup crushed walnuts, plus more for garnish
2 tablespoons freshly grated Parmesan
salt and pepper to taste

Directions:
1. For dough: In a mixing bowl combine flours and whisk together. On a clean work surface or in a bowl place 1 1/2 cups of flour mixture in a mound. Make a well in the center of flour and crack eggs into well, followed by oil.
2. Using a fork gently whisk eggs and oil together while slowly incorporating flour. Once flour and eggs are combined, add more flour little by little to form a ball that is no longer sticky to touch.
3. If dough is dry add water, 1 teaspoon at a time. Knead dough until dough feels smooth and tight, but still bounces back when gently pressed. Roll dough into a ball and cover with a damp towel for at least 20 minutes before using (to allow the glutens to rest).
4. Sprinkle ap flour over a clean surface and roll dough until very thin (almost paper thin).
5. Sprinkle herbs over one side of rolled pasta, making sure each leaf is laying as flat as possible.
6. Carefully fold herbless pasta side of dough over the side with herbs and gently roll dough together until dough and herbs infuse into one another and you can see the herbs through the pasta.
7. Trim ends of dough and cut into long 1 inch wide (and anywhere from 12 to 18 inch long) strips of pappardelle. Sprinkle semolina over a clean baking sheet and lay pappardelle over semolina, in a single layer. Sprinkle with more semolina, loosely cover with a damp towel and refrigerate until ready to use.
8. To dry pasta: Hang pasta with a pasta dryer (or with clean clothing hangers) in a cool, dry area until pasta is fully dry (may take longer to dry due to the moisture in the herb leaves. It’s important to keep an eye on your pasta as it dries to make sure it’s drying properly and not developing mold). Pack into fully sealable bags and containers until ready to use (lasts for up to 6 months).
9. For pappardelle in a light walnut cream sauce: Place a large pot of water over high heat and bring to a boil. Add a small handful of salt and pappardelle and boil until al dente, about 4 to 5 minutes, stirring occasionally.
10. As the pasta cooks, place a large skillet over medium heat and melt butter over medium heat.
11. Add shallot and garlic, season with salt and pepper and saute for 2 to 3 minutes.
12. Deglaze pan with white wine and simmer until skillet is almost dry.
13. Add half and half and continue to simmer until sauce has reduced by half, about 3 to 4 minutes.
14. Stir in Parmesan and walnuts and simmer for 1 minute or until mixture is creamy and able to coat the back of a wooden spoon.
15. Using tongs, add pasta directly from the pot to the skillet (the pasta transfer will add some pasta water to the skillet and slightly thin the sauce out) and gently toss together. Adjust seasonings.
16. Top pappardelle with more crushed walnuts and fresh basil leaves. Serve.

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Sweet Potato Pasta with Vegan Walnut Cream Sauce

Sweet Potato Pasta with Vegan Walnut Cream Sauce

As we wait patiently (or not so patiently) for spring, I’m sharing what feels like a bit of a last-hurrah for winter recipes. This pasta with walnut cream sauce came out of one of my instagram recipes. People liked it so much, I felt like it deserved a place on the site. It’s rich sauce is vegan, but I think that makes the creaminess even more amazing.

Walnut Cream, the real star

In all the nut-based alternative creams/cheeses, walnut cream reigns supreme in my life. I love the warm flavor and how nicely it purees into a smooth sauce. The softness of the walnuts is also your friend here. I find the walnuts only need a good hot soak for about an hour.

Of course, if you’re not on the walnut-wagon, you can use a more milder cashew cream or even an almond cream.

Sweet potatoes (and other veg)

I realize that as I’m posting this recipe, you’re probably over sweet potatoes and ready for spring. I’m with you, but I have a few more to use before I dive head first into spring. Swap the sweet potatoes for winter squash or try it with some steamed greens like kale or chard.

Grain Bowls

Finally, if pasta isn’t your jam, you could turn this into a delicious grain bowl. I’d plan to cut the sauce in half and use more as a drizzle and less as a sauce. Use a hearty grain here, like sorghum or wheat berries.

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Sweet Potato Pasta with Vegan Walnut Cream Sauce

Sweet Potato Pasta with Vegan Walnut Cream Sauce


Description

Rich and creamy pasta that is 100% vegan with help from a delicious walnut cream sauce.


Ingredients

Walnut Cream Sauce

½ cup walnuts

1 medium shallot

2 teaspoons maple syrup, peeled and sliced

½ teaspoon apple cider vinegar

¼ teaspoon sea salt

¾ to 1 cup pasta water

Sweet Potatoes

1 lb cubed sweet potatoes (peeling optional)

1 tablespoons fresh minced rosemary, plus extra for topping

1 tablespoon olive oil

¼ teaspoon sea salt

¼ teaspoon black pepper

Pasta

4 ounces pasta

Chili flakes, for finishing


Instructions

  • At least one hour before making the pasta, cover the walnuts with warm water.
  • Preheat oven to 425˚F. Cover a large sheet tray with parchment and place the sweet potatoes on part and the sliced shallots on the other. Drizzle both with olive oil and salt. Keeping the shallots separate from the sweet potatoes, toss until the sweet potatoes and shallots are both well coated. Add pepper to the sweet potatoes and toss again.
  • Place in the oven and roast for 15 to 20 minutes, checking on the shallots and removing from the tray when soft. Continue roasting the sweet potatoes until soft and starting to brown, another 15 to 20 minutes.
  • Cook the pasta until done. Drain and reserve the water.
  • When everything is done, drain the walnuts and place in a blender along with the roasted shallots, maple syrup, vinegar, salt, and ¾ cup of the pasta water. Puree until smooth, adding more pasta water to thin as desired.
  • Add ¾ of the sweet potatoes to the pasta along with the walnut cream sauce. Toss until everything is well combined. Top with remaining sweet potatoes, extra rosemary, and chili flakes (as desired).

Notes

The pasta sauce with be absorbed into the pasta quickly. You may need to add a splash or two more of the pasta water as needed. Also, because of this, the pasta is usually better assembled and eaten in the same day.

Keywords: sweet potato pasta, walnut cream sauce, vegan pasta

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Shells and Vegan ‘Cheesy’ Butternut Squash Sauce

Shells and Vegan ‘Cheesy’ Butternut Squash Sauce

Serves 3 to 4

Ingredients:
1/2 cup raw cashews
8 ounces dry medium shells
2 tablespoon extra-virgin olive oil
1/2 small, sweet onion, diced
2 garlic cloves, minced
1 pound peeled, seeded and diced butternut squash
3/4 to 1 1/4 cup vegetable broth or water, divided and as needed
1/4 cup nutritional yeast
2 teaspoons onion powder
1 teaspoon mustard powder
pinch ground nutmeg
1/2 to 1 cup vegetable broth or water, as needed
salt and pepper to taste

sliced chives, optional garnish

Directions:

1. Submerge cashews under water for at least an hour an up to 12 hours.
2. Fill a large pot with water and place over high heat. Once water begins to boil, add a small handful of salt and pasta. Cook paste until al dente, 6 to 8 minutes, stirring occasionally.
3. Remove pot from stovetop and drain. Return cooked shells to pasta pot and set aside.
4. Place large skillet over medium-high heat and add oil.
5. Add onion and garlic and saute for 3 to 4 minutes or until onions just begin to brown.
6. Add butternut squash and continue to saute for 5 to 6 minutes. Season with salt and pepper.
7. Pour 1/4 cup broth/water over squash mixture, cover and lower heat to medium. Steam mixture until all liquid evaporated and squash is fork tender. (If squash is still a bit firm, repeat step 7 to further soften).
8. Pour squash mixture into the well of a high powdered blender. Drain cashews and add to blender.
9. Add all remaining ingredients to blender, except pasta, and blend on high until mixture is smooth. (Add 1/2 cup broth or water to blender first and add an additional 2 tablespoons at a time until you have a viscous, creamy consistency). Generously season with salt and pepper. Pulse twice, taste and adjust seasonings as needed.
10. Pour sauce over reserved shells and fold together until shells are completely coated.
11. Top shells and ‘cheese’ with sliced chives. Serve.

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Lentil Rotini with Garlicky Kale and Goat Cheese Sauce

Post sponsored by Barilla. See below for more details.

Before spring starts to show, I wanted to share one last cozy pasta meal. This lentil rotini pasta features easy garlicky kale, a no-cook goat cheese sauce, and Barilla Red Lentil Rotini. The spirals in the rotini are perfect for soaking up that saucy-goodness!

All the Greens

When it comes to greens, I’m constantly swapping different ones in and out of recipes. One of the reasons I love recipes like this is because it’s forgiving. Happen to have chard or collards on hand? Those would work just as well.

I’ve also been known to make a similar pasta and add roasted cauliflower, broccoli, and/or sweet potatoes as a replacement or in addition to the greens.

Goat Cheese: love it or leave it

I love goat cheese and I’m not shy about my love. However, I know that it’s not everyone’s favorite cheese. This pasta can work well with any softer-type cheese. Cream cheese or farmers cheese would work as well.

Vegan? Yes!

Never fear, vegan friends. You can easily make this vegan. I like to use my favorite cashew cream or sunflower cream with a little bit of onion powder, garlic powder, and nutritional yeast in place of the goat cheese sauce.

Barilla’s Red Lentil Rotini Pasta

When I was writing my cookbook on grinding flour, one of the biggest surprises came when working with red lentil flour. It’s such a good, protein-solid flour. Because of this, I’m not surprised to see this great, one-ingredient Red Lentil Rotini from Barilla. You can find this and all the other varieties of the new Barilla legume pastas on Amazon.

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Lentil Rotini with Garlicky Kale and Goat Cheese Sauce


Ingredients

Pasta

4 ounces red lentil rotini

Kale

1 tablespoons ghee

3 cups shredded kale

1 garlic clove, minced

Sauce

4 ounces soft goat cheese, at room temperature

1/4 cup whole milk

1/2 cup shredded Parmesan

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Crushed red pepper, optional


Instructions

  • Heat a large skillet over medium-low heat. Add the ghee followed by the kale. Let cool, stirring occasionally, until the kale is starting to wilt. Stir in the minced garlic and a pinch of salt. Let cook for another minute or two, until the garlic is golden and the kale has softened.
  • To make the pasta, bring a pot of salted water to a boil. Add the Chickpea Casarecce and cook until al dente, 7 to 8 minutes. Drain and return the pasta back to the pot.
  • Finally, in a blender, combine the goat cheese, milk, parmesan, salt, and pepper. Puree until smooth, adding a splash more milk if needed to thin the sauce.
  • Combine the kale with the pasta and the goat cheese sauce. Toss until well combined and serve, with a sprinkle of crushed red pepper, while still warm.

Notes

Leftover pasta will need a little more liquid as it reheats- the sauce really soaks up into the pasta.

Disclosure: This recipe was created in partnership with Barilla. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.

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Crispy Chicken Thighs in a Creamy Mushroom Sauce



crispy_chicken_thighs

Valentines Day is just a little over a week away and we have a recipe that’s perfect for the special night! It’s our Crispy Chicken Thighs in a Creamy Mushroom Sauce! This recipe is perfect for any couples staying in for the night, or for a small group of friends staying in together, or even if you’re just spending a lovely and quiet night in alone, this recipe is really for everyone (well everyone who eats chicken, lol).

I’ve lightened things up a bit here by replacing the heavy cream for the sauce with greek yogurt. I really love using yogurt as a cream alternative and it works great as a sub in this recipe. I also like the slight tangy flavor the yogurt adds to the sauce! This recipe is really simple and comes together within 45 minutes. You can serve it along side roasted vegetables or a bed of mashed potatoes (yum!). Enjoy! xx, Jenny


crispy_chicken_thighs_mushroom_sauce

Crispy Chicken Thighs in a Creamy Mushroom Sauce

Makes 4

Ingredients:
1 1/2 tablespoons extra virgin olive oil
4 bone-in, skin-on chicken thighs
2 tablespoons unsalted butter
8 ounces sliced cremini mushrooms
1 garlic clove, minced
1/2 shallot, minced (about 2 tablespoons)
1 tablespoon minced thyme
1/2 cup dry white wine
2 teaspoons Dijon mustard
1 cup unsalted (or low sodium) chicken stock
1/2 cup Greek yogurt
salt and pepper to taste

fresh thyme leaves, garnish

Directions:

1. Preheat oven to 375˚F.
2. Place a large skillet over medium-high heat. Once skillet is hot add oil.
3. Season chicken well with salt and pepper and add chicken, skin-side down to skillet.
4. Sear chicken thighs for 5 to 6 minutes or until skin has browned.
5. Flip chicken and cook for an additional 5 to 6 minutes. Remove thighs from skillet and set aside.
6. Melt butter in skillet and saute mushrooms, garlic and shallots for 3 to 4 minutes. Add thyme and continue to saute for an additional minute. Season with salt and pepper.
7. Deglaze skillet with white wine, until pan is almost dry, scraping up any bits from the bottom of the pan.
8. Stir in mustard and stock, lower heat to medium and simmer until stock has reduced by half. Season with salt and pepper.
9. Stir yogurt into sauce until fully incorporated. Adjust seasonings, if needed.
10. Nestle chicken thighs, skin-side up, into the mushroom sauce and place skillet into oven for about 15 minutes or until chicken cooks through.
11. Remove from heat and whisk in a little more stock to thin sauce, if needed. Serve.

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Fried Burrata over Romesco Sauce

Fried Burrata over Romesco Sauce

Inspired by mozzarella sticks which are delicious, we made a fancy version. We fried a big ball of burrata because we love burrata and will always always be obsessed with it. Instead of marinara we used romesco. Basically this is a warm appetizer of your dreams. The burrata is delicious and together with the romesco this is a next level appetizer. It pairs well with all alcohol and all trashy tv. It just goes well…
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Fried Burrata over Romesco Sauce

Fried Burrata over Romesco Sauce

Serves 3 to 5

Ingredients:
1/2 cup all-purpose flour
1 large egg, beaten
1 cup panko breadcrumbs
1 large ball burrata
romesco sauce:
1 (16 ounce) jar roasted red bell peppers, drained
1/3 cup slivered almonds
1 1/2 tablespoons tomato paste
1 tablespoon extra-virgin olive oil
2 garlic cloves
1/2 lemon, juiced
3 tablespoons minced parsley
2 tablespoons minced basil leaves
salt and pepper to taste

oil, for frying
fresh basil leaves, garnish
crostini, for serving

Directions:

1. Burrata: Pour flour, egg and panko into their own shallow dishes and set them up in that order. Dredge ball of burrata in flour, dusting off any excess. Next dredge the ball in the beaten egg followed by the panko. Dredge ball back into the beaten egg, then back into the panko for a double coating. Place ball on a small, parchment lined plate and place in freezer for 10-15 minutes.
2. Romesco Sauce: Place all ingredients into a food processor or blender, season with salt and pepper and blend until smooth. Pour mixture into a saucepan and simmer until warm or hot, 5 to 7 minutes.
3. Fill a tall saucepan with about 4 inches oil and heat to 350˚F.
4. Carefully fry burrata in oil for 3 to 4 minutes or until golden brown. Remove from oil and transfer to a paper towel lined plate. Lightly season with salt and pepper.
5. Assemble: Pour romesco sauce into a shallow bowl and place fried burrata into center or sauce. Top with fresh basil leaves and serve with toasted crostini.

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Crispy Chicken Thighs in a Creamy Mushroom Sauce



crispy_chicken_thighs

Valentines Day is just a little over a week away and we have a recipe that’s perfect for the special night! It’s our Crispy Chicken Thighs in a Creamy Mushroom Sauce! This recipe is perfect for any couples staying in for the night, or for a small group of friends staying in together, or even if you’re just spending a lovely and quiet night in alone, this recipe is really for everyone (well everyone who eats chicken, lol).

I’ve lightened things up a bit here by replacing the heavy cream for the sauce with greek yogurt. I really love using yogurt as a cream alternative and it works great as a sub in this recipe. I also like the slight tangy flavor the yogurt adds to the sauce! This recipe is really simple and comes together within 45 minutes. You can serve it along side roasted vegetables or a bed of mashed potatoes (yum!). Enjoy! xx, Jenny


crispy_chicken_thighs_mushroom_sauce

Crispy Chicken Thighs in a Creamy Mushroom Sauce

Makes 4

Ingredients:
1 1/2 tablespoons extra virgin olive oil
4 bone-in, skin-on chicken thighs
2 tablespoons unsalted butter
8 ounces sliced cremini mushrooms
1 garlic clove, minced
1/2 shallot, minced (about 2 tablespoons)
1 tablespoon minced thyme
1/2 cup dry white wine
2 teaspoons Dijon mustard
1 cup unsalted (or low sodium) chicken stock
1/2 cup Greek yogurt
salt and pepper to taste

fresh thyme leaves, garnish

Directions:

1. Preheat oven to 375˚F.
2. Place a large skillet over medium-high heat. Once skillet is hot add oil.
3. Season chicken well with salt and pepper and add chicken, skin-side down to skillet.
4. Sear chicken thighs for 5 to 6 minutes or until skin has browned.
5. Flip chicken and cook for an additional 5 to 6 minutes. Remove thighs from skillet and set aside.
6. Melt butter in skillet and saute mushrooms, garlic and shallots for 3 to 4 minutes. Add thyme and continue to saute for an additional minute. Season with salt and pepper.
7. Deglaze skillet with white wine, until pan is almost dry, scraping up any bits from the bottom of the pan.
8. Stir in mustard and stock, lower heat to medium and simmer until stock has reduced by half. Season with salt and pepper.
9. Stir yogurt into sauce until fully incorporated. Adjust seasonings, if needed.
10. Nestle chicken thighs, skin-side up, into the mushroom sauce and place skillet into oven for about 15 minutes or until chicken cooks through.
11. Remove from heat and whisk in a little more stock to thin sauce, if needed. Serve.

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The Ultimate Magic Sauce – 101 Cookbooks

I call this my magic sauce recipe. In part, because it makes everything it touches shimmer with deliciousness. It’s magic like that. Technically, it’s a riff on a chimichurri sauce – one that veered off the rails in a big way. Much tweaking has rendered it a distant second cousin. If that. In fact, the hallmark of that sauce, parsley, I skip entirely. But I love this. Love love love. And I use it a hundred different ways. Magic sauce, it’s real.

Magic Sauce Recipe

Double Up

Let’s just start by putting one thing out there. You’re best off making a double or triple batch. This is the sort of stuff you burn through in minutes. Not exaggerating. I cook eggs in it – scrambled, omelette, frittata, you name it. I drizzle it on soups. This time of year that means corn soups, brothy bean pots, or lunch time slurpy noodle bowls.
Magic Sauce Recipe
Magic Sauce Recipe

 I can also attest it’s the sort of thing that makes baked potatoes even better than usual. And salads welcome it as well – particularly shaved salads, or ones made from spicy greens. You can use it to marinate or slather ingredients before grilling or roasting. And its the sort of dressing that turns a bowl full of farro or quinoa or soba noodles into something close to a full meal – just toss in another favorite seasonal ingredient or two.

Magic Sauce Recipe

This sauce is as versatile as a black dress. Although, it’s not really the little black dress of sauces. Think more bohemian that that – earthy, intricate and interesting. Completely approachable. The way the garlic-perfumed oil suspends flecks of rosemary, thyme, and oregano is really nice. And the rusty red tint of the paprika makes everything this sauce touches look just that much more special.
Magic Sauce Recipe

If you do anything extra special with it, give a holler in the comments. I still have a half-full mason jar of it ready for business. -h

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