#1-Easy Pea & Spinach Carbonara
Ingredients:
- 1 ½ tablespoons extra-virgin olive oil
- ½ cup panko breadcrumbs, preferably whole-wheat
- 1 small clove garlic, minced
- 8 tablespoons grated Parmesan cheese, divided
- 3 tablespoons finely chopped fresh parsley
- 3 large egg yolks
- 1 large egg
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- 1 (9 ounces) package of fresh tagliatelle or linguine
- 8 cups baby spinach
Directions:
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Put 10 cups of water in a large pot and bring to a boil over high heat.
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Meanwhile, heat oil in a large skillet over medium-high heat. Add breadcrumbs and garlic; cook, stirring frequently, until toasted, about 2 minutes. Transfer to a small bowl and stir in 2 tablespoons Parmesan and parsley. Set aside.
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Whisk the remaining 6 tablespoons of Parmesan, egg yolks, egg, pepper, and salt in a medium bowl.
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Cook pasta in the boiling water, stirring occasionally, for 1 minute. Add spinach and peas and cook until the pasta is tender, about 1 minute more. Reserve 1/4 cup of the cooking water. Drain and place in a large bowl.
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Slowly whisk the reserved cooking water into the egg mixture. Gradually add the mixture to the pasta, tossing with tongs to combine. Serve topped with the reserved breadcrumb mixture
Ingredients:
- ¼ cup lower-sodium soy sauce
- ¼ cup bourbon
- ¼ cup unsweetened apple juice
- 1 tablespoon rice vinegar
- 1 tablespoon pure maple syrup
- 1 tablespoon minced fresh garlic
- 1 teaspoon grated fresh ginger
- ¼ teaspoon crushed red pepper
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1/2-inch-thick strips
- 1 tablespoon cornstarch, plus 1 teaspoon, divided
- 2 tablespoons canola oil
- 2 teaspoons water
- 3 cups cooked brown rice
- Sliced scallions, for garnish
Directions:
- Combine soy sauce, bourbon, apple juice, vinegar, maple syrup, garlic, ginger, and crushed red pepper in a small bowl.
- Toss together chicken and 1 tablespoon cornstarch in a large bowl. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, stirring occasionally, until golden brown and crispy, 6 to 8 minutes. Add the soy-bourbon mixture; stir to coat. Cook, stirring often, until the sauce has reduced to a syrupy consistency and the chicken is cooked through, 6 to 8 minutes.
- Combine water and the remaining 1 teaspoon cornstarch in a small bowl; stir to mix well. Add to the pan; cook, stirring often, until the sauce thickens and coats the chicken, 1 to 2 minutes.
- Divide rice among 4 plates; top with the chicken and sauce. Garnish with scallions, if desired.
#3- Mozzarella, Basil & Zucchini Frittata
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 ½ cups thinly sliced red onion
- 1 ½ cups chopped zucchini
- 7 large eggs, beaten
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ⅔ cup pearl-size or baby fresh mozzarella balls (about 4 ounces)
- 3 tablespoons chopped soft sun-dried tomatoes
- ¼ cup thinly sliced fresh basil
Directions:
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Position rack in the upper third of oven; preheat broiler.
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Heat oil in a large broiler-safe nonstick or cast-iron skillet over medium-high heat. Add onion and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes.
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Meanwhile, whisk eggs, salt and pepper in a bowl. Pour the eggs over the vegetables in the pan. Cook, lifting the edges to allow uncooked egg from the middle to flow underneath, until nearly set, about 2 minutes. Arrange mozzarella and sun-dried tomatoes on top and place the skillet under the broiler until the eggs are slightly browned, 1 1/2 to 2 minutes. Let stand for 3 minutes. Top with basil.
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To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into 4 slices and serve.
Thank you for reading Canes! Let me know if you try any of these recipes!
