How To Make Italian PASTA SALAD with Homemade ITALIAN DRESSING
This Italian pasta salad recipe is loaded with fresh and colorful vegetables, cheese, salami, and homemade Italian dressing. Toss with your favorite pasta to create an unforgettable dish.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
ITALIAN PASTA SALAD INGREDIENTS:
►8 oz Rotini Pasta (can also use tri-color)
►6 oz Salami, sliced into strips
►10 oz Cherry tomatoes, halved (3 cups or 1 pint)
►1/2 English Cucumber, diced
►1/2 medium Red Onion, diced
►8 oz Fresh Mozzarella Pearls (or mozzarella balls halved)
►1/2 cup Black Olives, pitted and sliced
►1/2 cup Kalamata olives, pitted and halved
►1/2 cup Roasted Red Peppers, coarsely chopped
►1/3 cup parsley, finely chopped
►1 cup Italian Dressing
ITALIAN DRESSING INGREDIENTS:
►½ cup extra virgin olive oil
►3 Tbsp white wine vinegar
►1/4 cup Parmesan cheese, finely grated
►1 Tbsp mayonnaise
►1 tsp granulated sugar
►1 garlic clove finely grated or pressed
►1/2 tsp dried oregano
►1/2 tsp dried parsley
►1/2 tsp dried basil
►3/4 fine sea salt or added to taste
►1/2 tsp black pepper or to taste
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Cedar Planked Salmon with Grilled Veggies /Сьомга на грил върху кедрова планка със зеленчуци
Cedar Planked Salmon with Grilled Veggies /Сьомга на грил върху кедрова планка със зеленчуци
Ingredients List
• 1 Sockeye Salmon Fillet with the Skin
• ½ Stick Melted Butter
• Fresh Thyme
• Fresh Rosemary
• 3 Garlic Cloves
• 3 tbls olive oil
• Himalayan Salt and White Pepper
Grilled Veggies:
• 2 Peppers
• 1 Asparagus Bunch
• Tricolor Carrots
• 1 Red Onion
• Himalayan Salt and White Pepper
• Basil
Pre-soak the cedar planks for 2-3 hours in warm water. Cut the salmon fillet into desirable portions. For the seasoning – melt ½ a stick of butter, and add to it the chopped thyme and minced garlic. Brush the seasoning on each salmon fillet. Pre-heat the grill to 400F.
In the meantime, let’s prepare the veggies. Wash the peppers, carrots and asparagus well. Slice the peppers into long pieces, peel the onion and cut it into slices. Place them in a bowl and season them with salt, pepper, basil and drizzle the olive oil on top. Mix well and make sure all the veggies are seasoned evenly. Then place the veggies in a grilling basket – this makes turning them during grilling really easy. In this video the Weber grilling basket is used, as well as Weber Genesis II grill with an IGrill option.
Once the grill is preheated, place the cedar planks with the salmon on the grill together with the grilling basket with veggies. Try to keep the temperature between 375 – 400F. Turn the veggies in the grilling basket every 3-4 minutes. The asparagus and onion will cook faster than the carrots, so you can remove from the grill first. The salmon will be ready in about 15 minutes, check on it often, so you don’t dry it out. In this video probes are used – and the desired temperature is 135F. The cedar planks used and the seasoning leave the fish very flavorful and with a delicious smoked taste. You will be able to separate the salmon fillets really easy from the skin – just go with a spatula between the skin and the fillets and transfer to the serving plate. Pair with the grilled veggies and ENJOY!
Hope you like this delicious meal! Let us know in the comments below if you like the smokiness of the fish prepared this way In Our Kitchen!
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How I made QUINOA taste 10x BETTER
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Get my quinoa salad RECIPE here:
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IN THIS VIDEO
Pomegranate Molasses: (or this one
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???? KEY MOMENTS
00:00 Why quinoa is the worst
00:30 Rinse and cooking the quinoa
01:26 Prepping the vegetables
03:14 Drying the quinoa
03:52 Roasting the quinoa and veggies
04:41 Today's sponsor: OSEA
05:58 Prepping the marinated chickpeas
08:26 A superstar ingredient ✨
09:18 Tossing the quinoa and optional mix-ins
10:40 Removing quinoa and veggies from the oven
11:01 Time to assemble!
Best White Sauce Recipe | Homemade White Sauce #shorts
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ingredients:
butter 1 tbsp
oil 2 tbsp
all purpose flour 1-1/2 tbsp
milk 1-1/2 cup
salt to taste
black pepper 1/4 teas
chilli flakes 1/2 teas
white pepper 1/4 teas
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WHOLESOME QUINOA NOURISH BOWL with Asian Dressing | High Protein Vegetarian and Vegan Meal Ideas
Wholesome Quinoa Nourish Bowl with Asian Dressing. High Protein Vegetarian and Vegan Meal Ideas perfect for meal prep/planning.
???? Let me know in the comments if you enjoyed my vegan quinoa recipe.
▶️ RECIPE INGREDIENTS: (Servings 3 to 4 servings)
???? To Cook Quinoa:
1 Cup / 190g Toasted Quinoa (I have used tri-colour quinoa)
1+1/4 Cup / 300ml Water
???? Other Ingredients:
1 Cup / 125g Red Bell Pepper - thinly sliced
1 Cup / 100g Purple Cabbage - Shredded
1 Cup / 100g Carrot - Cut into julienne strips
1 Cup / 150g Cucumber - cut into small pieces
1/2 Cup / 65g Red Onion - chopped
1/2 Cup / 25g Green Onion - chopped
1/2 Cup / 15g Cilantro (Coriander leaves) - chopped
1/2 Cup / 65g Toasted Peanuts
???? SALAD DRESSING:
3 Tablespoon Lemon Juice OR TO TASTE
1 Teaspoon Ginger - Grated or minced
1/2 Teaspoon Garlic - Grated or minced
2 Tablespoon Soy Sauce or Tamari
2 Tablespoon Maple syrup
2 Tablespoon Toasted Sesame Oil or to taste
1 Tablespoon Olive Oil
Salt to Taste (I have added 1/4 teaspoon of pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper
▶️ METHOD:
Start by chopping the vegetables and set it aside.
Toast the quinoa on medium to medium-heat (depending on the heat of your stove) for about 2 minutes or until the seeds starts to crackle and releases it's nutty aroma. By now your kitchen should be filled with this toasty nutty aroma :)
IMMEDIATELY transfer the toasted quinoa to a sieve - spread it out and allow it to cool down completely.
???? PLEASE NOTE: DO NOT LEAVE the toasted quinoa in the hot pan, otherwise it may end up burning
???? Toasting the quinoa adds a nutty flavour to this dish and also makes it easy to digest - it serves the same purpose as soaking
Once the quinoa has cooled down, wash it thoroughly, then tranfer it to a wide pan and add the water. Turn on the stove to medium-high heat and bring it to a boil. Then reduce the heat to low and cook for about 10 minutes or until the quinoa is cooked. DO NOT LET THE QUINOA GET MUSHY, that will ruin the dish. As soon as the quinoa is cooked, transfer it to a large mixing bowl and spread it our evenly and allow it to cool down completely.
To prepare the dressing add lemon juice, grated/minced ginger, garlic, soy sauce, maple syrup, sesame oil, olive oil, salt and cayenne pepper to a small bowl. Mix thoroughly and set it aside.
By now the quinoa would have cooled down, if not, wait till it completely cools down. Add the bell pepper, purple cabbage, carrot, cucumber, red onion, green onion, cilantro and peanuts to the mixing bowl with quinoa. Stir the dressing again to make sure everything is well incorporated. Then add the dressing to the quinoa/veggies and mix well.
You can eat it right away, BUT I HIGHLY RECOMMEND TO CHILL THE SALAD IN THE REFRIDGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and it tastes so good cold
This recipes is perfect for meal prep / meal planning - it stores well in the refrigerator for up to 4 days, if stored well in an airtight container.
▶️ IMPORTANT NOTES:
???? Toasting the quinoa adds a nutty flavour to this dish and also makes it easy to digest - it serves the same purpose as soaking
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Once the quinoa is toasted, right away transfer it to a sieve or a plate for it to cool down. Please DO NOT LEAVE IT in the hot pan, otherwise it may end up burning
???? Wash the toasted quinoa, only when it has completely cooled down
???? Regarding cooking the quinoa, do not let the quinoa get mushy. Cook for 10 minutes or just until quinoa is cooked but still holds it's shape
???? After you mix the dressing with the quinoa and veggies, I HIGHLY RECOMMEND TO CHILL IT IN THE REFRIGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and tastes so good cold
???? This recipes is perfect for meal prep / meal planning, as it stores in the refrigerator for up to 4 days - if stored well in an airtight container
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Easy Salmon and Quinoa Power Bowl with an Orange Soy Pan Sauce