Gluten-free Chicken Pasta - A quick and easy dish!
*ingredients listed below*
Sometimes we just need some pasta in our lives! Try this amazing gluten-free chicken pasta dish! Your taste buds will dazzle in delight! You can add mushrooms - recipe here - asparagus, pepperjack cheese, spinach, chives - whatever veggies you like! It's your creation!
Gluten-free noodles
Chicken breast
Olive oil
Avocado oil
Garlic
Zucchini
Red Pepper
Garlic Powder
Himalayan Salt
Fresh Cracked Pepper
Thyme
Italian Seasoning
Parsley
Cast Iron Pan -
Big Pot -
Spaghetti Squash 4 Ways (Easy Dinner For 2!)
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Spaghetti Squash with Italian Vegetables and Herbs
Here's something a little different to do with spaghetti squash. I roasted the squash, removed the strands, then mixed them with sauteed Italian vegetables and herbs. Top it with grated Parmesan cheese and you have a delicious side dish! Check out my blog at Enjoy, Judi
Spaghetti Squash with Italian Vegetables and Herbs
Makes about 4 Side Dish Servings
1 tsp dried parsley
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp sea salt
1/8 tsp black pepper
Grated Parmesan cheese, optional
1 small spaghetti squash
Extra virgin olive oil
3 cloves garlic, chopped
1/3 cup chopped onion
2 large Roma tomatoes, chopped
1 cup frozen Italian vegetables, thawed and cut into bite-size pieces
Cook the spaghetti squash any way you prefer. To roast it, wash the squash, cut the stem end off, then cut it from end to end. Remove seeds and cover each piece entirely with a light coating of olive oil. Place cut side down on a baking sheet and roast at 400°F until fork tender, roughly 45 minutes. Remove from oven and allow to cool before removing the strands with a fork. Set strands aside.
Warm a skillet over medium heat. Add about 1 tablespoon of olive oil and sauté the garlic and onion until they start to get soft. Add the diced tomatoes, thawed vegetables and seasonings (except the cheese). Sauté until vegetables are slightly fork-tender, then add the strands of squash and sauté until the squash has reheated. Serve topped with grated Parmesan cheese, if desired.
Note: The seasoning may need to be increased based on the size of the squash. More Italian vegetables may be added, if desired.
DELICIOUS Oats Recipe | Interview and Cooking with Dr. Gustavo Tolosa
5 DELICIOUS DINNER RECIPES to support your weight loss:
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GUSTAVO’S SAVORY & CREAMY OATS
As an Italian descendant, I love hot, creamy Italian Risotto but since it is a type of pasta made with flour, it is not as healthy as the option I will give you here. This recipe is perfect for breakfast but it can also be enjoyed as a lunch or dinner with a side salad or a side of steamed broccoli or cauliflower. I always double or triple the recipe because I don’t mind eating it for breakfast and dinner or breakfast and lunch. This is one of those recipes that seem too delicious to be compliant but it is! This recipe is inspired by Jane Esselstyn’s recipe which was inspired by Debbie Kastner.
INGREDIENTS 1 cup oat groats 3-4 cups water or vegetable broth* 1 cup fresh mushrooms, chopped** 5-6 tablespoons nutritional yeast (this will give it a “cheesy” flavor but it is optional) 1⁄2 teaspoon ground turmeric 1⁄2 teaspoon liquid smoke OR 1 (or 2) teaspoon of smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder 2 cups spinach, kale or any other greens of your choice, chopped 1 cup chopped, fresh tomatoes Freshly ground black pepper (optional) Hot sauce of your choice (optional)
INSTRUCTIONS Soak the whole groats in water overnight to cut the cooking time the next morning if you are going to have these oats for breakfast.
Drain the oats and place the oats and all other ingredients (minus the fresh tomatoes, pepper and hot sauce) in an Instant Pot for 5 minutes.***
*If you like it less creamy, use 4 cups of water. The oats will eventually get tick and creamy after they sit for a while since they continue to absorb water. **If you don’t like mushrooms, you might want to try Brussel sprouts. ***You can also cook these on the regular stove but you will have to cook them longer, probably 20 minutes or until they are soft and creamy.
After they are cooked, I like to place them in a big bowl and I add another serving of fresh greens on top together with the chopped tomatoes and the hot sauce. Enjoy and don’t blame me if you become addicted to these oats!
Argentine-American pianist, Dr. Gustavo A. Tolosa, is in frequent demand as a performer, teacher, master class presenter and competition adjudicator across the United States. He has presented concerts, master classes and lectures in the United States, South America, Europe, China and Singapore. After losing 70 pounds and transforming his health with Dr. McDougall's program, The Starch Solution, Dr. Tolosa became the official host of Dr. McDougall's weekly webinars which aired live every Thursday.
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Quarantine Cooking: Pasta from Anything with Elana Horwich
Elana Horwich answers all your questions about making pasta from anything while cooking during quarantine!
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A 4000 Year Old Recipe for the Babylonian New Year
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Editor: WarwicSN -
Subtitles: Jose Mendoza
DISH NAME
ORIGINAL c.1740BC RECIPE (From The Yale Babylonian Tablets)
Tuh’u sirum saqum izzaz me tukan lipia tanaddi tusammat tabatum sikara susikillum egegerum kisibirrum smidu kamunum alutum tukammas-ma karsum hazannum teterri kisibirrum ina muhhi sipki tusappah suhutinnu kisibirrum isarutu tanaddi.
Tuh’u. Lamb leg meat is used. Prepare water. Add fat. Sear. Add in salt, beer, onion, arugula, cilantro, samidu, cumin, and beets. Put the ingredients in the cooking vessel and add crushed leek and garlic. Sprinkle the cooked mixture with coriander on top. Add suhutinnu and fresh cilantro.
MODERN RECIPE
INGREDIENTS
- 1lb (450g) Leg of Lamb Chopped into bite size pieces.
- 3-4 Tablespoon Oil or Rendered Fat
- 1 ½ teaspoons Salt
- 2 Cups (475ml) Water
- 12 oz (350ml) Beer - (A sour beer and German Weissbier are recommended, but any non-hoppy beer will suffice)
- 1 Large Onion Chopped
- 2 Cups Arugula Chopped
- 3/4 Cup Cilantro Chopped
- 2 Teaspoons Cumin Seeds crushed
- 2 Large Beets (approx. 4 cups) Chopped
- 1 Large Leek Minced
- 3 cloves Garlic,
- 1 Tablespoon Dry Coriander Seeds
- Additional Chopped Cilantro for garnish
- Samidu* (Something akin to 1 Persian Shallot)
- Suhutinnu* (Something akin to Egyptian Leek for garnish)
*These ingredients have no definite translation; the shallot and leek are the best guesses of scholars at Yale and Harvard Universities)
METHOD
1. Add the oil/fat to a large pot and set over high heat. Sear the lamb for several minutes in the oil until lightly browned.
2. Add the onions and let cook for 5 minutes, then add the beets and let cook for 5 minutes. Then add the salt, beer, arugula, cilantro, samidu (shallot) and cumin and bring to a boil. Mash the garlic into a paste and mix with the leek, then add to the pot.
3. Lower heat to medium and let simmer for approximately 1 hour, or until the beets and meat are cooked to your liking.
4. Once cooked, dish it into a bowl and sprinkle with coriander seeds. Garnish with fresh cilantro and suhutinnu (leek)
PHOTO CREDITS
Crocus: By Safa.daneshvar - Own work, CC BY-SA 3.0,
Statue of Nabu: By Osama Shukir Muhammed Amin FRCP(Glasg) - Own work, CC BY-SA 4.0,
Temple of Nabu at Borsippa: Osama Shukir Muhammed Amin FRCP(Glasg), CC BY-SA 4.0 via Wikimedia Commons
Ishtar Gate: Joyofmuseums, CC BY-SA 4.0 via Wikimedia Commons
King Marduk-zakir-shumi: By Osama Shukir Muhammed Amin FRCP(Glasg)Throne Dais of Shalmaneser III at the Iraq Museum.jpg, CC BY 4.0,
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