Tuscan White Bean Skillet April 27, 2022 by Jenny Chang Leave a Comment Tuscan White Bean Skillet 2022-04-28 00:26:22 Serves 4 Print Ingredients 1 tablespoon olive oil (or use oil from sun-dried tomatoes) 1 large onion, finely diced 2 cloves garlic, minced ½ jar sun-dried tomatoes, drained and roughly chopped Livia’s Seasoning Salt 2 15 ounce cans of 8 Track Foods Organic White Cannellini Beans, drained and rinsed 1 14.5 ounce can diced tomatoes 1 14.5 ounce can artichoke hearts, drained and chopped 1 teaspoon dried oregano 1 teaspoon dried thyme 2 cups chopped kale 1 lemon, squeezed Instructions Heat oil in a large skillet on medium heat. Add onion, sprinkle with Livia’s and sauté about 4 minutes. Add garlic and sun-dried tomatoes and cook for an additional minute. Add white beans, diced tomatoes, artichoke hearts, oregano and thyme. Stir and cook over medium heat for an additional 7 – 8 minutes, stirring occasionally. Taste for seasoning and add more Livia’s or salt and pepper Add kale and cook for an additional 2 – 3 minutes until kale turns bright green. Squeeze lemon juice over top. Notes Courtesy of 8 Track Foods Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Thai Citrus Pasta with Spring Veggies April 27, 2022 by Jenny Chang Leave a Comment Thai Citrus Pasta with Spring Veggies 2022-04-28 00:24:00 Print Ingredients Pasta Pappone Thai Citrus Ginger Linguine Asparagus Sugar Snap Peas English Peas Red Bell Pepper Shaved Carrot Cilantro, finely chopped Toasted Sesame Oil Salt Sisters Florida Citrus Sunrise seasoning Instructions Cook pasta according to package instructions. Drain. Toss in toasted sesame oil. Saute vegetables in toasted sesame oil for 3-5 minutes. Season with Florida Citrus Sunrise. Serve veggies over pasta. Sprinkle chopped cilantro over top. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Potato Gnocchi with Pesto April 11, 2022 by Jenny Chang Leave a Comment Potato Gnocchi with Pesto 2022-04-11 21:41:15 Serves 4 Print Ingredients 2½ pounds russet potatoes (about 4 large), scrubbed 1¼ cups all-purpose flour, plus more for dusting 2 teaspoons kosher salt, plus more 1 egg, beaten to blend ¼ cup of pesto of choice Instructions Cook potatoes in a large pot of boiling water over medium-high heat until tender when pierced with the tip of a knife, 40–45 minutes; drain. Once potatoes are cool enough to handle, peel and pass through a potato ricer into a large bowl (if left to cool BEFORE ricing, potatoes will become gummy). Let cool. Sprinkle 1¼ cups flour and 2 tsp. salt over potatoes and, using your hands, make a well in the center. Pour egg into the well and stir in with a fork. Turn out dough onto a floured surface and gently knead, dusting with more flour as needed, until smooth but not elastic (be careful not to overwork), about 2 minutes. Divide dough into 8 pieces. Roll each piece into logs about ½" thick. Cut into ½" pieces, dust with flour, and arrange in a single layer on a lightly floured rimmed baking sheet. (If desired you can freeze at this point.) Working in batches, cook gnocchi in a large pot of boiling salted water until they float to the surface, about 2 minutes. Once all gnocchi are cooked, spoon into warm sauté pan with ¼ cup cooking liquid, and pesto of choice. Gently toss everything together, adding more cooking liquid as needed, until you reach desired consistency. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Brothy Tuscan White Beans with Garlic Fried Bread December 7, 2021 by Jenny Chang Leave a Comment Brothy Tuscan White Beans with Garlic Fried Bread 2021-12-07 15:23:46 Serves 4 Print Ingredients 2 (about 15-ounce) cans white beans 5 cloves garlic, divided 1/4 cup plus 2 tablespoons olive oil, divided, plus more for serving 6 fresh sage leaves 1/4 teaspoon red pepper flakes, plus more for serving 2 cups low-sodium vegetable broth, chicken broth, or water 1 (about 14-ounce) can cherry or diced tomatoes 1/2 teaspoon kosher salt, plus more as needed 1/4 teaspoon freshly ground black pepper 4 thick slices crusty sourdough bread Flaky salt (optional) 1 tablespoon red wine vinegar Shaved Parmesan cheese, for serving Instructions Drain and rinse 2 cans white beans. Smash and peel 5 garlic cloves. Heat 1/4 cup of the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add 4 of the garlic cloves, 6 fresh sage leaves, and 1/4 teaspoon red pepper flakes. Cook, stirring occasionally, until the oil is very fragrant and the garlic is lightly browned, 2 to 3 minutes. Add 2 cups low-sodium vegetable broth, chicken broth, or water, and 1 can cherry or diced tomatoes and their juices. Add the white beans, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil over high heat. Reduce the heat to low. Simmer gently, uncovered and stirring occasionally, until the flavors meld and the liquid reduces slightly, about 30 minutes. Toast the bread about 15 minutes into the simmering time. Heat 1 tablespoon of the olive oil in a large cast iron or regular skillet over medium heat until shimmering. Add 2 slices of the sourdough bread and cook until golden-brown and crisp, 2 to 3 minutes per side. Transfer each slice to individual shallow bowls. Repeat with the remaining 1 tablespoon olive oil and 2 bread slices. Rub the fried bread all over with the reserved garlic clove and sprinkle with a pinch of flaky or kosher salt. Remove the beans from the heat. Stir in 1 tablespoon red wine vinegar. Taste and season with kosher salt as needed. Ladle the brothy beans over the fried bread. Garnish with shaved Parmesan cheese, a drizzle of olive oil, and if desired, a pinch of red pepper flakes. Notes Source: The Kitchn Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Roasted Vegetable Frittata November 12, 2020 by Jenny Chang 2 Comments Roasted Vegetable Frittata 2020-11-12 23:21:14 Print Ingredients 8 eggs ½ cup whole milk 2 tablespoons chopped fresh chives (or any fresh herbs) 2 cloves garlic, pressed 1 Tablespoon Salt Sister’s Tuscan Herb Seasoning Livia’s Everyday Seasoning, to taste 1 medium sweet potato, peeled and chopped into ¼-inch cubes 1 medium red bell pepper, ribbed, seeded and chopped into ¼-inch pieces 1 medium vidalia onion, diced 1 tablespoon olive oil ½ cup sharp cheddar cheese, shredded Instructions Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, chives, garlic, Livia’s and Tuscan Seasoning, set aside. Place the chopped sweet potatoes, red pepper and onions in a bowl. Toss with olive oil and Livia’s, to coat. Place on lined sheet pan. Roast until the vegetables are tender and cooked through, stirring occasionally, about 12-15 minutes. Once vegetables are cooked through add to egg mixture and pour it into the pan. Top with cheddar cheese. Place the pan in the oven and bake about 12 to 18 minutes. Set the frittata aside for a few minutes before slicing it. Serve and garnish with fresh herbs and arugula salad. Enjoy! Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/