10 Easy Recipes To Cook This Month By Jamie Oliver
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Jarred Pepper Pasta is a delightful dish that showcases the vibrant flavors of roasted red peppers, a staple in Italian cuisine. This dish is often enjoyed as a quick weeknight meal, combining the sweetness of peppers with creamy sauce and pasta. In modern kitchens, it's embraced for its ease and versatility, making it a favorite among busy families and pasta lovers alike. The use of jarred peppers makes it accessible year-round, allowing for a taste of summer anytime.
Ingredients
- ●pasta
- ●jarred roasted red peppers
- ●olive oil
- ●garlic
- ●onion
- ●vegetable broth
- ●heavy cream
- ●parmesan cheese
- ●basil
- ●black pepper
- ●salt
- ●red pepper flakes
- ●spinach
- ●lemon juice
- ●pine nuts
Instructions
- 1Boil water in a large pot and add salt.
- 2Cook pasta according to package instructions until al dente; drain and set aside.
- 3Heat olive oil in a skillet over medium heat until shimmering.
- 4Add diced onion and sauté until translucent, about 5 minutes.
- 5Stir in minced garlic and cook until fragrant, about 1 minute.
- 6Add jarred roasted red peppers and vegetable broth; simmer for 5 minutes.
- 7Blend the mixture until smooth using an immersion blender or a regular blender.
- 8Return the sauce to the skillet and stir in heavy cream; heat through.
- 9Add cooked pasta to the sauce and toss to coat evenly.
- 10Fold in fresh spinach and cook until wilted, about 2 minutes.
- 11Season with salt, black pepper, and red pepper flakes to taste.
- 12Finish with lemon juice and chopped basil.
- 13Serve topped with grated parmesan and toasted pine nuts.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast is dairy-free and adds a cheesy flavor.
pine nuts
Healthier: walnuts
Cheaper: sunflower seeds
Walnuts and sunflower seeds are more affordable and provide similar texture.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is less expensive and has a neutral flavor.
Techniques
sautéingblending
Equipment
large potskilletimmersion blendercolander
🌶️🌶️🌶️Mediumdairygluten
Also Known As
Roasted Red Pepper PastaPeperonata Pasta
vegetarian
Ingredients
- ●8 oz pasta (spaghetti or fettuccine)
- ●2 cups mushrooms (sliced)
- ●2 tbsp olive oil
- ●3 cloves garlic (minced)
- ●1/2 cup heavy cream
- ●1/2 cup grated Parmesan cheese
- ●1/4 cup fresh parsley (chopped)
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
Instructions
- 1Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the sliced mushrooms to the skillet and sauté for about 5-7 minutes until they are browned and tender.
- 4Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- 5Pour in the heavy cream and bring to a simmer, stirring occasionally.
- 6Add the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Stir until the cheese is melted and the sauce is smooth.
- 7Add the cooked pasta to the skillet and toss to coat the pasta in the sauce.
- 8Remove from heat and stir in the chopped parsley.
- 9Serve immediately, garnished with additional Parmesan cheese if desired.
Equipment
large potskilletcolandermeasuring cupsmeasuring spoonswooden spoon
Ingredients
- ●2 cups all-purpose flour
- ●1 packet (2 1/4 tsp) active dry yeast
- ●1 tsp sugar
- ●1 tsp salt
- ●3/4 cup warm water (110°F)
- ●1 tbsp olive oil
- ●1 cup pizza sauce
- ●2 cups shredded mozzarella cheese
- ●1/2 cup sliced pepperoni
- ●1/2 cup sliced bell peppers
- ●1/2 cup sliced mushrooms
- ●1/2 tsp dried oregano
- ●1/2 tsp garlic powder
Instructions
- 1In a large bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until frothy.
- 2Add flour, salt, and olive oil to the yeast mixture. Mix until a dough forms.
- 3Knead the dough on a floured surface for about 5 minutes until smooth.
- 4Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 30 minutes.
- 5Preheat the oven to 475°F (245°C).
- 6Roll out the dough on a floured surface to your desired thickness and shape.
- 7Transfer the rolled dough to a pizza stone or baking sheet.
- 8Spread pizza sauce evenly over the dough, leaving a small border around the edges.
- 9Sprinkle mozzarella cheese over the sauce, then add pepperoni, bell peppers, and mushrooms on top.
- 10Sprinkle dried oregano and garlic powder over the toppings.
- 11Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly.
Equipment
large bowlrolling pinpizza stone or baking sheetoven
Ingredients
- ●4 chicken thighs
- ●2 cups baby potatoes
- ●1 red bell pepper, chopped
- ●1 yellow bell pepper, chopped
- ●1 red onion, cut into wedges
- ●3 cloves garlic, minced
- ●2 tbsp olive oil
- ●1 tsp dried thyme
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 lemon, sliced
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, combine the chicken thighs, baby potatoes, bell peppers, red onion, and garlic.
- 3Drizzle the olive oil over the mixture and sprinkle with thyme, paprika, salt, and pepper. Toss to coat everything evenly.
- 4Transfer the mixture to a large baking tray, spreading it out in an even layer.
- 5Place lemon slices on top of the chicken and vegetables.
- 6Bake in the preheated oven for 40-45 minutes, or until the chicken is cooked through and the potatoes are tender.
- 7Remove from the oven and let it rest for 5 minutes before serving.
- 8Serve warm, garnished with fresh herbs if desired.
Equipment
large bowlbaking trayoven
pescatarian
Ingredients
- ●8 oz pasta (spaghetti or penne)
- ●1 can (5 oz) tuna in olive oil, drained
- ●1 cup cherry tomatoes, halved
- ●2 cloves garlic, minced
- ●1/4 cup fresh basil, chopped
- ●1/4 cup grated Parmesan cheese
- ●2 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
Instructions
- 1Bring a large pot of salted water to a boil.
- 2Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
- 3While the pasta cooks, heat olive oil in a large skillet over medium heat.
- 4Add minced garlic and sauté for about 1 minute until fragrant.
- 5Add the cherry tomatoes and cook for another 2-3 minutes until they start to soften.
- 6Stir in the drained tuna, salt, black pepper, and red pepper flakes (if using). Cook for an additional 2 minutes.
- 7Once the pasta is cooked, reserve 1/2 cup of pasta water, then drain the pasta.
- 8Add the drained pasta to the skillet with the tuna and tomatoes.
- 9Toss everything together, adding reserved pasta water as needed to create a light sauce.
- 10Remove from heat and stir in fresh basil and Parmesan cheese before serving.
Equipment
large potskilletcolandermeasuring cupsmeasuring spoonswooden spoon
Ingredients
- ●2 cups uncooked pasta (penne or rotini)
- ●2 cups marinara sauce
- ●1 cup ricotta cheese
- ●1 cup shredded mozzarella cheese
- ●1/2 cup grated Parmesan cheese
- ●1/2 tsp garlic powder
- ●1/2 tsp Italian seasoning
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp olive oil
- ●1/4 cup fresh basil (optional, for garnish)
Instructions
- 1Preheat your oven to 375°F (190°C).
- 2Cook the pasta according to package instructions until al dente. Drain and set aside.
- 3In a large mixing bowl, combine the cooked pasta, marinara sauce, ricotta cheese, half of the mozzarella cheese, garlic powder, Italian seasoning, salt, and black pepper. Mix well until all ingredients are combined.
- 4Drizzle olive oil in a baking dish to prevent sticking. Pour the pasta mixture into the baking dish and spread it evenly.
- 5Top the pasta with the remaining mozzarella cheese and the grated Parmesan cheese.
- 6Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- 7Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- 8Once done, remove from the oven and let it cool for a few minutes.
- 9Garnish with fresh basil if desired before serving.
Equipment
large potmixing bowlbaking dishaluminum foilmeasuring cupsmeasuring spoons
Ingredients
- ●1 cup dried chickpeas
- ●1/2 onion, chopped
- ●2 cloves garlic, minced
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup fresh cilantro, chopped
- ●1 tsp cumin
- ●1 tsp coriander
- ●1/2 tsp baking powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●Oil for frying
Instructions
- 1Soak the dried chickpeas in water overnight.
- 2Drain and rinse the soaked chickpeas.
- 3In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and black pepper. Pulse until a coarse mixture forms.
- 4Transfer the mixture to a bowl and refrigerate for 30 minutes to firm up.
- 5Heat oil in a deep frying pan over medium heat.
- 6Form the chickpea mixture into small balls or patties.
- 7Fry the falafel in batches until golden brown and crispy, about 3-4 minutes per side.
- 8Remove the falafel and drain on paper towels.
- 9Serve warm with tahini sauce or in pita bread with vegetables.
Equipment
food processordeep frying panpaper towels
Chili has its roots in the southwestern United States, often associated with Tex-Mex cuisine. Traditionally, it was a hearty dish made by cowboys and settlers, utilizing available ingredients like meat, beans, and spices. Today, chili is a beloved comfort food, often served at gatherings and competitions, with variations that include vegetarian and spicy options.
Ingredients
- ●ground beef
- ●onion
- ●garlic
- ●bell pepper
- ●canned tomatoes
- ●kidney beans
- ●chili powder
- ●cumin
- ●paprika
- ●salt
- ●black pepper
- ●olive oil
- ●beef broth
- ●jalapeños
- ●cilantro
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add chopped onion and bell pepper; sauté until softened, about 5 minutes.
- 3Stir in minced garlic and cook for 1 minute until fragrant.
- 4Add ground beef and cook until browned, breaking it apart, about 7-10 minutes.
- 5Drain excess fat from the pot if necessary.
- 6Stir in canned tomatoes, kidney beans, and beef broth.
- 7Add chili powder, cumin, paprika, salt, and black pepper; mix well.
- 8Bring to a simmer, then reduce heat to low.
- 9Cover and cook for at least 30 minutes, stirring occasionally.
- 10Add chopped jalapeños for heat, if desired; cook for another 10 minutes.
- 11Taste and adjust seasoning as necessary.
- 12Serve hot, garnished with chopped cilantro.
Ingredient Alternatives
ground beef
Healthier: ground turkey
Cheaper: ground pork
Ground turkey is leaner, while ground pork can be more affordable.
canned tomatoes
Healthier: fresh tomatoes
Cheaper: crushed tomatoes
Fresh tomatoes can be healthier, while crushed tomatoes are often cheaper.
kidney beans
Healthier: black beans
Cheaper: pinto beans
Black beans are higher in fiber, while pinto beans are often less expensive.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil is healthier, while canola oil is usually cheaper.
Techniques
sautéingbrowningsimmering
Equipment
large potwooden spoonknifecutting board
🌶️🌶️🌶️Hotmilksoy
Also Known As
Chili con CarneChili
vegangluten-freenut-free
Ingredients
- ●2 tbsp olive oil
- ●1 onion, chopped
- ●2 cloves garlic, minced
- ●1 bell pepper, chopped
- ●2 carrots, diced
- ●1 zucchini, diced
- ●1 can (15 oz) black beans, drained and rinsed
- ●1 can (15 oz) kidney beans, drained and rinsed
- ●1 can (15 oz) diced tomatoes
- ●2 cups vegetable broth
- ●2 tbsp chili powder
- ●1 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
- ●1 cup corn (fresh or frozen)
- ●1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add chopped onion and garlic, sauté until onion is translucent, about 5 minutes.
- 3Stir in bell pepper, carrots, and zucchini; cook for another 5 minutes until vegetables are slightly softened.
- 4Add black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, black pepper, and cayenne pepper (if using).
- 5Bring the mixture to a boil, then reduce heat and let it simmer for 20-25 minutes, stirring occasionally.
- 6Add corn and cook for an additional 5 minutes until heated through.
- 7Taste and adjust seasoning if necessary.
- 8Remove from heat and let it sit for a few minutes before serving.
- 9Serve hot, garnished with fresh cilantro.
Equipment
large potwooden spoonmeasuring cupsmeasuring spoons
🌶️🌶️🌶️Low
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