QuickThick Recipes | Parsnip Panna Cotta | 2016
Coronation Chickpeas by Miguel Barclay
The texture of oven-roasted chickpeas makes them so delicious and moreish.
Recipe taken from Meat-Free One Pound Meals by Miguel Barclay.
Visit for the full recipe.
Make Lina's pasta with sausage and peas, two ways! | Pasta Grannies
Lina shares her family recipe for pasta with a pork sausagemeat and pea sauce. She shows how to make two different pasta shapes, both of them easy, and both are good with this sugo. Strichetti, a butterfly shape, is slightly quicker to make than the 'ngana caplet, the dialect name for finti cappelletti, empty cappelletti. It's a pretty pasta to make! Lina says they look like cats ears. For her sauce, you'll need:
2 small or 1 large onion, 2 celery sticks, one carrot, diced finely
2 tablespoons olive oil
3 large Italian sausages, 100% meat, no rusk, crumbled
1 glass (around 100ml) white wine
400ml tomato passata
250g peas
freshly ground black pepper if your sausages are plain
salt (the quantity depends on the saltiness of your sausages)
INDIAN CAULIFLOWER AND CHICKPEA TRAYBAKE (VEGAN)
Roast curry-spiced cauliflower pieces, with chickpeas, onions finished with a tahini dressing, coriander, mint and pomegranates
Difficulty Level: Easy
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Ingredients:
3 Tbsp (45ml) olive oil
1 Tbsp (15ml) mild curry paste
1 Tbsp (15ml) MAGGI Lazenby Worcestershire Sauce
1 Tbsp (15ml) MAGGI Chilli Garlic Sauce
1 small cauliflower, cut into large florets
salt and milled black pepper
1 can (400g) chickpeas, drained, rinsed
1 small red onion, peeled and cut into thin wedges
¼ cup (60g) pomegranate rubies
1 lime or small lemon, quartered
3 Tbsp (45ml) fresh coriander and/or mint leaves, roughly chopped
Tahini Dressing:
3 Tbsp (45ml) Tahini
3 Tbsp (45ml) olive oil
2 Tbsp (30ml) maple or golden syrup
1 Tbsp (15ml) lemon juice
1 tsp (5ml) lemon zest, finely grated
salt & milled black pepper
Method:
1. Preheat the oven to 180˚C. Grease a large baking tray.
2. Mix the olive oil, curry paste, MAGGI Lazenby Worcestershire Sauce and MAGGI Chilli Garlic Sauce in a large bowl. Add the cauliflower and toss to combine.
3. Transfer the mixture to the prepared tray and roast for 10 minutes.
4. Add the red onion (peeled and cut into thin wedges) and chickpeas (drained and rinsed). Season with salt and pepper and cook for 10 - 15 minutes, or until the cauliflower is tender. Transfer to a serving platter.
5. Place all of the dressing ingredients into a bowl and whisk together. Alternatively, place all of the ingredients into a jar, close the lid securely and shake well. Season to taste.
6. Serve the traybake topped with a drizzle of dressing, pomegranate rubies, lemon or lime wedges and coriander leaves.
Orecchiette with Sausage, Chard, and Parsnips | Everyday Food with Sarah Carey
The tomatoes and stone fruit of late summer may be dwindling, but there's still great produce to be had in fall. Take parsnips: They look like pale carrots, but have a unique herbal-sweet taste. Why not try them tonight in this recipe that pairs parsnips with Swiss chard, sweet Italian sausage (or spicy, if you prefer), orecchiette, and a sprinkling of Parmesan?
Sarah's Tip of the Day:
I'll show you how to be efficient in the kitchen with smart steps and kitchen preps. That way, you can sit down with that delicious bowl of pasta faster. Now, that's what I call good.
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Recipe Ingredients:
Salt and pepper
3/4 pound orecchiette
1 tablespoon olive oil
3/4 pound sweet Italian sausage, casings removed
1 pound parsnips, peeled and cut into 1/4-inch rounds (halved if large)
1 bunch Swiss chard, tough stems and ribs removed, thinly sliced
1/2 cup grated Parmesan (2 ounces), plus more for serving
Get the full recipe:
Nutrition Info:
Per serv (makes 4): 615 cal; 16 g fat; 32 g protein; 85 g carb; 8 g fiber
More Pasta Recipes:
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Orecchiette with Sausage, Chard, and Parsnips | Everyday Food with Sarah Carey
In the Kitchen: Saffron-Roasted Carrots with Charred Kale & Chickpea Puree
Chef Sai Viswanath from DeWolf Tavern joined us in the Rhode Show kitchen today.
The Rhode Show is WPRI 12's daily lifestyle show for having fun, eating well, and living life.