Spaghetti with Chicken & Fava Beans - NoRecipeRequired.com
While I love traditional spaghetti recipes, with a rich tomato sauce, some parmesan cheese and good olive oil, the reality is there are TONS of spaghetti recipes that are the complete opposite end of the spectrum, with light, fresh ingredients and incredible flavors.
For this recipe, I show you how to make Spaghetti tossed with some chicken, and fava beans. The pasta sauce, is simply made up of the favas themselves, some shallot, garlic herbs, and a bit of chicken stock. The results is a much lighter spaghetti recipe that tastes incredible. And you can make it about 30 minutes.
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Beans, Grains, Veggies and Pasta in the Thermal Cooking - Video #6
Grains, Beans, Pasta and Vegetables, two sides love the thermal cooker, two do not. Basic information on preparing side dishes are discussed in this presentation.
Only one more video which will require speakers to hear it well. Thermal Cooking Presentation
Thermal cookers are like a big crock pot, cooking food slowly over time. While slow cookers require constant electricity, thermal cooker utilizes heated (boiling) food to complete the cooking process.
Learn more about Cindy and her thermal cooking information at thermalcooking.net -
Including Cindy's digital product special - The Ultimate Combo Special which includes three of Cindy's most poplar courses:
The LIVE digital Let's Make Sense of Thermal Cooking Cookbook
Cindy's 12 lesson Thermal Cooking Course
The step by step HopeSaC thermal cooker video pattern
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PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
It's time to get excited about pasta salad again. I'm showing you my take on 3 classics fit for a king or a casual backyard bbq. Use my link get your 2 free lobster tails and 2 grassfed ribeyes when you try Butcher Box:
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*note: I create all of my recipes in grams. Using grams will deliver the closest outcome to what you see in my videos*
CREAMY
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb elbow macaroni
25g or 2tbsp white distilled vinegar
splash of olive oil
30g or 1/2c shallot finely minced and rinsed
60g or 1/2c celery, finely chopped
30g or 1/3c scallion, thinly sliced
100g or 3/4 cup frozen peas (thawed)
100g or 1/4lb bacon, crispy and chopped
5g or 1/2-3/4c fresh dill
black pepper & salt to taste
DRESSING FOR CREAMY
Add the following into a high sided container:
1 egg
50g or 1/4c sour cream
25g or 2tbsp dijon mustard
15g 1 1/4tbsp sugar
10g or 3/4tbsp lemon juice
5g or 1tsp Worcestershire
5g or 3/4-1tsp salt
1/2 clove garlic.
300g or 1 1/3c neutral oil (light colored olive oil, grapeseed, canola)
Blend with immersion blender and stream in oil.
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11min or until tender. Drain, reserving a few scoops of pasta water. Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temp. Once cooled, add shallot, celery, scallion, peas, bacon. Add a couple of dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing. Add dill, salt and pepper to taste, & stir to combine.
PESTO PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use shells)
25g or 2tbsp white distilled vinegar
splash of olive oil
300g or 1 1/4c pesto (recipe below) + more for garnish
200g or 1c mozzarella pearls, halved
200g or 1c cherry tomatoes, halved (I recommend sungolds)
Strong pinch grated parm
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add pesto and stir to combine. Add mozz, tomatoes, and strong pinch of parm. Fold to combine.
PESTO for SALAD
Add the following to food processor and spin on high for 20-30sec or until well broken down.
100g or 3/4c toasted pine nuts or walnuts
100g or 5ish c basil
20g 1ish c parsley
30g or 1/2c shallot (minsed and rinsed)
100g or 1+c grated parm
225g or 1 3/4c cold olive oil
5g or 3/4-1tsp salt
30g or 2tbsp lemon juice
CLASSIC MOM'S SYLE/DELI PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use rotini)
25g or 2 tbsp white distilled vinegar
splash of olive oil
150g or 1/2-3/4c b-man's Italian Dressing (recipe below)
65g or 1/4c fresh mozzarella, diced
100g or 1/2c black olives, halved
50g or 1/2c pepperoncini, sliced
100g or 1 3/4c oil-packed sun dried tomatoes, sliced
60g or 1/2 of a med red bell pepper, diced small
60g or 1/4lb Genoa salami, sliced
75g or 3/4c grated parmesan
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11-12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add dressing, mozz, olives, pepperoncini, sun dried tomatoes, red bell pepper, salami, and grated parm. Stir to combine and add additional dressing, parm, and/or salt to taste, if needed.
BMAN'S ITALIAN DRESSING
Add the following into a high-sided container, blend with immersion blender and slowly stream in 200g or 1c neutral oil (light colored olive oil, canola, grapeseed, etc)
25g red wine vinegar
45g or or 2 tbsp white distilled vinegar
20g or 1/3c red onion, rinsed
1 garlic clove
15g or 1/8-1/4 of a red bell pepper
25g 1 1/2tbsp grainy mustard
15g or 1 1/4tbsp sugar
5g 3/4-1tsp salt
1/4 tsp each of: oregano, basil, black pepper, and chili flake
#pastasalad #bestpastasalad #macaronisalad
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Pasta with Beans and Greens
Sue Mallick with Food City prepares pasta with beans and greens at the Tasteful Creation Cooking School held every Monday Night at Food City Crown Point in Kingsport, TN. For complete recipe instructions visit
Ingredients:
8 oz uncooked pasta, 1 large chopped onion, 1 pkg sliced mushrooms, 1 tbsp olive oil, 1 pkg chopped baby spinach, 1 cup vegetable broth, 2 tsp minced garlic, 1/2 tsp salt, 1/2 tsp pepper, 1 can great northern beans, 1/4 cup shredded parmesan cheese
Cook pasta according to directions, drain and set aside. Saute onion and mushrooms in hot oil for 5 minutes. Add spinach, vegetable broth, garlic, salt and pepper; cook stirring often until spinach is tender; add beans and cook 1 minute longer. Add mixture to pasta, toss gently. Sprinkle with cheese.