ENSALADA GRIEGA CON MACARRONES - A SPANISH RECIPE FOR TODAY

ENSALADA GRIEGA CON MACARRONES
de Saborsuras Show
Ingredientes:

2 1/2 tazas de macarrones
2/3 de taza de cebolla roja picada
15 tomates cherry
1 taza de pepino cortado en cubitos
3/4 de taza de aceitunas negras cortadas
3/4 de taza de pimiento verde picado
El equivalente a una taza de queso Feta
Para la salsa:

Vinagre de vino tinto 1/3 taza
2 cucharaditas de jugo de limón fresco
1 1/2 cucharaditas de ajo picado
1 cucharada de azúcar
2 cucharaditas de orégano seco
1/2 taza de aceite de oliva

Preparación:

Prepara los macarrones como lo haces usualmente, y déjalos reposar. En un tazón pequeño mezcla todos los ingredientes para la salsa a excepción del aceite de oliva. Batelos y vierte un poco de aceite. Sazona con sal y pimienta.

Añade la cebolla roja, los tomates, los pepinos, las aceitunas, el pimiento verde, y el queso feta a la salsa.

Sazona la salsa para la pasta, revuelve y luego cierra el recipiente con un plástico o película para comida, y luego colócalo en el refrigerador por al menos tres horas (es mejor si lo dejas toda la noche). Sirve la ensalada fría o a temperatura ambiente.

ENSALADA DE TOMATE, MOZZARELLA, GARBANZOS Y PESTO - A SPANISH RECIPE FOR TODAY

ENSALADA DE TOMATE, MOZZARELLA, GARBANZOS Y PESTO
de Saborsuras Show
Necesitarás:

400 gr de garbanzos
1/4 de taza de pesto
1 taza de tomates cherry
1/4 de taza de queso mozzarella rallado
2 cucharadas de albahaca fresca picada
Sal y pimienta

Preparación:

En un tazón o recipiente, mezcla los garbanzos, el pesto, los tomates y el queso mozzarella. Revuelve suavemente. Sazona con sal y pimienta negra al gusto. Adorna con albahaca fresca. ¡Degusta!

Chicken Marsala RECIPE FOR TODAY

Chicken Marsala
INGREDIENTS
2 tablespoons flour 
1/4 teaspoon saLT
1/4 teaspoon black pepper
1 4-ounce chicken breast
1 teaspoon canola oil
1 garlic clove, minced
1 tablespoon diced onion
1 cup quartered mushrooms
1/3 cup marsala wine
1 tablespoon half-and-half

SIDES
4 roasted new potatoes
1 cup steamed green beans mixed with 1 teaspoon butter and seasoned with salt and black pepper to taste

INSTRUCTIONS
Mix 2 tablespoons flour with 1/4 teaspoon each salt and black pepper.

Butterfly a 4-ounce chicken breast and dredge both sides in flour mixture.

Heat 1 teaspoon canola oil in large skillet over medium heat; saute 1 garlic clove, minced, and 1 tablespoon diced onion 1 minute.

Add 1 cup quartered mushrooms and cook 5 minutes.

Push mushrooms to side of pan and add chicken; sear 2 to 3 minutes a side and then add 1/3 cup marsala wine.

Reduce heat and let wine reduce by half; add 1 tablespoon half-and-half and reduce by half.

Serve with 4 roasted new potatoes and 1 cup steamed green beans mixed with 1 teaspoon butter and seasoned with salt and black pepper to taste.

STUFFED SPAGHETTI SQUASH RECIPE FOR TODAY

STUFFED SPAGHETTI SQUASH
from http://www.asavoryfeast.com
Ingredients
1 spaghetti squash
1 tablespoon olive oil
Salt and Pepper
1 lb ground turkey
2 tablespoons olive oil
1 small onion
1/2 cup mushrooms, sliced
1 cup pasta sauce (I used Mezzetta)

Instructions
Preheat the oven to 375 F.

Cut the spaghetti squash in half and remove all the seeds and strings from the middle.

Drizzle with olive oil and season with salt and pepper. Bake for 1 hour.

Take out the spaghetti squash and let it cool a little, but leave the oven on.

Once the spaghetti squash has cooled enough to handle, scrape out all but about 1/2 inch of the inside. Set aside.

In a large skillet, brown the ground turkey. In the meantime, heat the olive oil in a small skillet and sauté the onions and mushrooms until browned.

Add the mushrooms and onions, the spaghetti squash you scraped out and the pasta sauce in the skillet with the turkey. Mix well until everything is coated with the sauce.

Scoop the turkey filling into the empty spaghetti squash halves.

Push down and fill as much as possible. If you can't fit all of it, just keep the rest in the skillet on warm so you will have extra.

Put the stuffed spaghetti squash into the oven and bake for 15 minutes.

Spaghetti with Turkey Meatballs in Spicy Tomato Sauce RECIPE FOR TODAY

Spaghetti with Turkey Meatballs in Spicy Tomato Sauce
adapted from The Food You Crave, by Ellie Krieger

Sauce:
1 tbsp olive oil
1 cup chopped onion
4 cloves garlic, minced
1/4 cup grated carrot
3 tbsp tomato paste
one 28 oz can crushed fire-roasted tomatoes
1 tsp fincely minced chipotles in adobo
2 tsp dried oregano
1 tbsp red pepper flakes
6 leaves basil, roughly torn
a glug of wine, if you happen to be drinking some

Meatballs:
1 lb lean ground turkey
1 slice stale bread, soaked in milk, wrung out and torn up
1/4 cup grated carrot
1/4 finely chopped onion
2 cloves garlic, pressed in the garlic press
2 tbsp minced parsley
1 tsp dried thyme
1 egg, beaten
1 tsp salt
freshly ground pepper

Spaghetti:
1/2 box whole wheat spaghetti, cooked according to package
1/3 cup grated parmigiano reggiano
minced basil for garnish

To make the sauce, saute onions in olive oil for a few minutes, add garlic and saute another minute, and finally add carrots. Stir in tomato paste and can of tomatoes, including all their juices, as well as chipotles, oregano, red pepper flakes, optional wine, and salt and pepper. Cover partially and simmer away while you prepare the meatballs.

To make the meatballs, combine your ground turkey, garlic, beaten egg, milk-soaked bread bits, carrot, onion, dried thyme, parsley and salt and pepper in a large bowl. Remove all jewelry and squish away until your stress level is down to zero, or your ingredients are fully combined. Preheat broiler. Roll meat mixture into 1 1/2-2 inch balls and place on a baking sheet sprayed with cooking oil. Broil for 12 minutes, flipping halfway.

To plate, combine a lovely tangle of noodles, a heaping ladle of sauce, a few sizzling meatballs, garnish with parmegiano and basil, and enjoy!

Spaghetti with Turkey Meatballs - ANOTHER RECIPE FOR TODAY

Spaghetti with Turkey Meatballs - ANOTHER RECIPE
Ingredients
Turkey Meatballs:
3 slices white bread, crust removed and torn into small shreds
1/4 cup whole milk
3/4 pound ground turkey (recommended: 93 percent lean dark meat)
1/2 pound Italian turkey sausage, casing removed
1/4 cup grated Parmesan, plus more for serving
2 tablespoons finely chopped parsley leaves
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
Vegetable oil, for pan-frying

Spicy Tomato Sauce:
2 tablespoons olive oil
3 cloves garlic, chopped
1 teaspoons red pepper flakes
1 (28-ounce) can crushed tomatoes, in thick puree
1 teaspoon dried basil
1 teaspoon sugar
Salt and freshly ground black pepper
1 pound spaghetti, cooked al dente

Directions
For the meatballs:

Preheat vegetable oil over medium heat.

In a medium bowl, soak the torn white bread with the milk. Let soak for 1minute then remove the bread and squeeze out the excess milk.

In another bowl, add ground turkey, turkey sausage, Parmesan, parsley, garlic and salt and pepper. Add milk soaked bread and mix all ingredients gently.

Form meat mixture into 1 1/2-inch meatballs. In a large heavy skillet, add meatballs and cook until golden brown on all sides.

Remove the meatballs to a paper towel lined platter. Repeat in batches until there are no remaining meatballs.

Add meatballs to the cooked sauce and add salt and pepper, to taste. Cook for 10 minutes.

For the sauce:
Heat olive oil in a large heavy bottomed saucepan. Add garlic and red pepper flakes and cook until fragrant. Add crushed tomatoes and let simmer for 15 minutes. Add dried basil, sugar, salt and pepper.

Toss spaghetti and sauce with meatballs in a large serving bowl. Top with grated Parmesan cheese.

Recipe courtesy of The Neelys

Spaghetti and Turkey Meatballs RECIPE FOR TODAY

Spaghetti and Turkey Meatballs
Ingredients
1 tablespoon extra-virgin olive oil
5 cloves garlic (4 smashed, 1 minced)
1 28 -ounce can plum tomatoes, crushed by hand
1/2 cup fresh basil leaves
1 small piece parmesan rind (optional)
Kosher salt and freshly ground pepper
3/4 pound 93% lean ground turkey
1/2 cup chopped fresh parsley, plus more for topping
1 slice stale whole-wheat bread, crust trimmed, bread chopped
1/4 cup part-skim ricotta cheese
2 tablespoons grated parmesan cheese, plus more for topping
1 large egg white, lightly beaten
12 ounces whole-wheat spaghetti

Directions
Heat the olive oil in a large saucepan over medium heat. Add the smashed garlic and cook 1 minute. Add the tomatoes with their juice, 2 cups water, 1/4cup basil, the parmesan rind, if using, and salt and pepper to taste. Bring to a boil, then reduce the heat and simmer until thickened, about 8 minutes. Discard the parmesan rind, if used.

Chop the remaining 1/4cup basil, then mix with the turkey, parsley, bread, ricotta, parmesan, egg white, minced garlic, 1/2 teaspoon salt, and pepper to taste in a bowl using your hands. Form into 4 large or 12 small meatballs; add to the sauce and simmer, turning, until cooked through, 6 minutes for small meatballs and 12 minutes for large.

Meanwhile, cook the spaghetti in a large pot of salted boiling water as the label directs. Drain and return to the pot. Toss with some of the sauce, then divide among bowls. Top the spaghetti with the meatballs, the remaining sauce and more parsley and parmesan.

Per serving: Calories 547; Fat 9 g (Saturated 2 g); Cholesterol 46 mg; Sodium 938 mg; Carbohydrate 81 g; Fiber 15 g; Protein 41 g

Photograph by Antonis Achilleos

Recipe courtesy of Food Network Magazine

Read more at: http://www.foodnetwork.com/…/spaghetti-and-turkey-meatballs…