new favourite youtube cooking channel, check out “the brothers green” series on hungry channel. I have been craving some tacos lately, so they are making steak tacos in this one.
click here for all other recipes from them!
Arugula salad with potato, green beans, goat cheese, squash blossom and ciabatta croutons
nom nom nom…made some late night snack- hummus dip. No pita bread though. dipping with plain nachos, mmm I like how it tastes nice and garlicky.
4 cups cooked pasta, penne or ziti
1 cup part skim ricotta cheese
2 cups marinara sauce, preferably homemade (recipe below)
1 cup grated mozzarella cheese, divided
1/2 cup grated parmesan cheese, divided
Preheat the oven to 350 degrees F. In a large mixing bowl, combine the cooked pasta, ricotta, marinara sauce, 1/2 cup mozzarella cheese, and 1/4 cup parmesan cheese. Stir to mix well. Pour into a greased casserole dish, or individual ramekins, and sprinkle evenly with the remaining 1/2 cup mozzarella and 1/4 cup parmesan. Bake for 15 -20 minutes, until the cheese has melted. Best when eaten immediately.
(makes about 4 cups)
2 tablespoons canola oil
1 tablespoon olive oil
½ cup finely chopped onion
3 cloves garlic, minced
1 28oz can crushed or ground, peeled tomatoes
1 5-6 oz can tomato paste
1 tablespoon dried oregano
3 tablespoons sugar
1 teaspoon salt
1 teaspoon pepper
Heat a large pot over medium heat. Add the oil and swirl to coat the bottom of the pan completely. Add the onion and garlic and saute, stirring occasionally, for about 7 minutes, until browned. Lower the heat if they begin to burn. The more color that develops on the onion and garlic, the more flavor they’ll add to the finished sauce.
Once the onions and garlic are tender and caramel in color, add the crushed tomatoes and the tomato paste and stir until the mixture is smooth and well combined.
Add the remaining ingredients (oregano through pepper), stir, and bring the mixture to a simmer. Lower the heat to the lowest setting, cover and let cook for 30 minutes, stirring occasionally so that the bottom does not burn.
Kale, Quinoa & roasted tomato salad
Garlicky Oven Fries (adapted from a Cook’s Illustrated Recipe)
- 6 garlic cloves, minced
- 6 tablespoons vegetable oil
- 3 russet potatoes (about 8oz each), each cut into 12 wedges
- 2 tablespoons cornstarch
- 1 1/2 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
Preheat oven to 475° F. Combine the garlic and oil in a large bowl and microwave until the garlic is fragrant, about 1 minute. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to a rimmed baking sheet, tilting the sheet to coat.
Add the potatoes to the bowl with the remaining oil mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat. Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes. Serve.
dip the potato wedges in sour cream (add in cayenne pepper, chives, dried oregano)
& or if you prefer ketchup. yummy recipe
Beetroot and Potato Latkes
An easier (and slightly healthier) breakfast base, served with avocado, smoked salmon, and poached eggs.
- 1 cup strained and grated canned baby beetroot (about one can)
- 1/2 cup grated raw potato
- 2 eggs, beaten
- Salt and pepper, to taste
- 4 tbsp olive oil
Press grated beetroot and potato into a mesh strainer and remove as much liquid as possible. In a bowl, mix with eggs, and season with salt and pepper (and fresh herbs if you have them). Form into 4 patty’s, and pan fry in 4 tbsp of olive oil for about 5 minutes on each side on medium-high heat, until brown.
Avocado, smoked salmon and egg = YUM. Plus a potato latcake? YES PLEASE.