5 Recipes To Try This Week | Jamie Cooks From The Books
Recipes in this Video
Mediterranean Chickpea Salad is a vibrant and nutritious dish commonly enjoyed across the Mediterranean region. It reflects the area's emphasis on fresh vegetables, legumes, and healthy fats, making it a staple in many diets. This salad is often served as a side dish or light meal, especially during warm months when fresh produce is abundant. Its simplicity and adaptability have contributed to its popularity in various culinary traditions.
Ingredients
- ●chickpeas
- ●cucumber
- ●tomatoes
- ●red onion
- ●bell pepper
- ●parsley
- ●olive oil
- ●lemon juice
- ●salt
- ●pepper
Instructions
- 1Rinse and drain the chickpeas.
- 2Chop the cucumber, tomatoes, red onion, and bell pepper into small pieces.
- 3Finely chop the parsley and add it to the bowl.
- 4In a large bowl, combine the chickpeas and chopped vegetables.
- 5Drizzle olive oil and lemon juice over the salad.
- 6Season with salt and pepper to taste.
- 7Toss everything together until well mixed.
- 8Let the salad sit for a few minutes to allow flavors to meld.
- 9Serve chilled or at room temperature.
Ingredient Alternatives
chickpeas
Healthier: black beans
Cheaper: canned beans
Both alternatives provide similar protein content.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil has a higher smoke point, while vegetable oil is more budget-friendly.
Techniques
Equipment
Also Known As
Originating from China, stir-frying is a quick cooking method that preserves the vibrant colors and nutrients of vegetables. Traditionally, it allows for seasonal ingredients to shine and is often enjoyed as a communal dish. Today, vegetable stir fry has gained global popularity, with variations reflecting local tastes and available produce.
Ingredients
- ●mixed vegetables
- ●soy sauce
- ●ginger
- ●garlic
- ●sesame oil
- ●green onions
- ●bell peppers
- ●carrots
- ●broccoli
- ●snap peas
- ●tofu
- ●cornstarch
- ●water
- ●rice or noodles
Instructions
- 1Heat a large skillet or wok over high heat until very hot.
- 2Add sesame oil and swirl to coat the pan.
- 3Add ginger and garlic, sauté until fragrant, about 30 seconds.
- 4Add mixed vegetables and stir-fry for 3-4 minutes until tender-crisp.
- 5Add soy sauce and toss to coat the vegetables evenly.
- 6If using tofu, add it now and stir gently to combine.
- 7Mix cornstarch with water to create a slurry, then add to the pan.
- 8Stir continuously until the sauce thickens, about 1-2 minutes.
- 9Remove from heat and garnish with chopped green onions.
- 10Serve immediately over rice or noodles.
Ingredient Alternatives
mixed vegetables
Healthier: fresh vegetables
Cheaper: frozen vegetables
Fresh vegetables enhance flavor and nutrition.
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Low-sodium options reduce sodium intake.
sesame oil
Healthier: olive oil
Cheaper: canola oil
Olive oil offers healthier fats.
tofu
Healthier: tempeh
Cheaper: seitan
Tempeh provides a protein-rich alternative.
Techniques
Equipment
Also Known As
This dish combines the rich flavors of slow-roasted tomatoes with the unique shape of orecchiette pasta, typical of Southern Italian cuisine.
Ingredients
- ●2 cups cherry tomatoes
- ●1/4 cup olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tsp dried oregano
- ●1/2 tsp garlic powder
- ●8 oz orecchiette pasta
- ●1/4 cup fresh basil, chopped
- ●1/4 cup grated Parmesan cheese (optional)
Instructions
- 1Preheat your oven to 300°F (150°C).
- 2In a baking dish, combine cherry tomatoes, olive oil, salt, black pepper, oregano, and garlic powder. Toss to coat the tomatoes evenly.
- 3Roast the tomatoes in the preheated oven for about 2 hours, or until they are shriveled and caramelized.
- 4While the tomatoes are roasting, bring a large pot of salted water to a boil.
- 5Add the orecchiette pasta to the boiling water and cook according to package instructions until al dente, usually about 9-11 minutes.
- 6Once cooked, drain the pasta and set aside, reserving a little pasta water.
- 7In a large bowl, combine the roasted tomatoes (including any juices) with the cooked orecchiette. Toss gently to combine, adding reserved pasta water if needed to loosen the mixture.
- 8Stir in the fresh basil and mix well.
- 9Serve warm or at room temperature, topped with grated Parmesan cheese if desired.
Equipment
Pasta Primavera originated in the United States, inspired by Italian cuisine, particularly during the spring when fresh vegetables are abundant. It reflects a celebration of seasonal produce, emphasizing the vibrant colors and flavors of vegetables. Today, it has become a staple in many Italian-American restaurants and is enjoyed worldwide, often adapted to include various ingredients based on local availability.
Ingredients
- ●pasta
- ●olive oil
- ●garlic
- ●bell peppers
- ●zucchini
- ●carrots
- ●cherry tomatoes
- ●spinach
- ●parmesan cheese
- ●basil
- ●salt
- ●black pepper
- ●lemon juice
- ●red pepper flakes
- ●onion
- ●peas
Instructions
- 1Boil water in a large pot and cook pasta until al dente, about 8-10 minutes.
- 2Drain pasta and set aside, reserving some pasta water.
- 3Heat olive oil in a large skillet over medium heat until shimmering.
- 4Add minced garlic and sauté until fragrant, about 1 minute.
- 5Add sliced bell peppers, zucchini, and carrots; cook until tender, about 5-7 minutes.
- 6Stir in cherry tomatoes and peas; cook for an additional 2-3 minutes.
- 7Add spinach and cook until wilted, about 1 minute.
- 8Combine cooked pasta with the vegetable mixture in the skillet.
- 9Add reserved pasta water as needed to create a light sauce.
- 10Season with salt, black pepper, and red pepper flakes to taste.
- 11Finish with a squeeze of lemon juice and toss to combine.
- 12Serve topped with grated parmesan cheese and fresh basil.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated mozzarella
Nutritional yeast adds a cheesy flavor with fewer calories.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil is healthier, while canola oil is more budget-friendly.
fresh basil
Healthier: spinach
Cheaper: dried herbs
Spinach offers similar nutrients, while dried herbs are more affordable.
cherry tomatoes
Healthier: sundried tomatoes
Cheaper: canned tomatoes
Sundried tomatoes provide intense flavor, while canned are cost-effective.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups chopped broccoli
- ●1 cup diced bell peppers
- ●1 cup sliced zucchini
- ●1 cup cherry tomatoes, halved
- ●1 cup cooked quinoa
- ●1/2 cup shredded mozzarella cheese
- ●1/4 cup grated Parmesan cheese
- ●1/4 cup olive oil
- ●2 cloves garlic, minced
- ●1 tsp dried oregano
- ●1 tsp dried basil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
- ●1/4 cup fresh parsley, chopped
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a large mixing bowl, combine the chopped broccoli, diced bell peppers, sliced zucchini, and halved cherry tomatoes.
- 3Add the cooked quinoa to the vegetable mixture and stir to combine.
- 4In a separate small bowl, whisk together the olive oil, minced garlic, dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using).
- 5Pour the olive oil mixture over the vegetable and quinoa mixture and toss until everything is well coated.
- 6Transfer the mixture to a greased baking dish and spread it out evenly.
- 7Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top of the veggie mixture.
- 8Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- 9Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- 10Remove from the oven and let it cool for a few minutes before garnishing with fresh parsley and serving.
Equipment
Ingredients
- ●4 boneless, skinless chicken breasts
- ●1/4 cup olive oil
- ●2 lemons (juiced)
- ●3 cloves garlic (minced)
- ●1 tsp dried oregano
- ●1 tsp dried thyme
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
- ●Fresh parsley (for garnish)
Instructions
- 1In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, black pepper, and red pepper flakes (if using).
- 2Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken.
- 3Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
- 4Preheat the grill to medium-high heat.
- 5Remove the chicken from the marinade and discard the marinade.
- 6Place the chicken on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- 7Remove the chicken from the grill and let it rest for 5 minutes.
- 8Slice the chicken and garnish with fresh parsley before serving.
Equipment
The quinoa bowl has its roots in South American cuisine, particularly in the Andean regions where quinoa is a staple grain. This dish celebrates the versatility of quinoa, often combined with fresh vegetables and proteins, making it a popular choice for health-conscious eaters. Today, quinoa bowls have gained global popularity, often customized with various toppings and dressings to suit personal tastes.
Ingredients
- ●quinoa
- ●vegetable broth
- ●chickpeas
- ●bell peppers
- ●cucumbers
- ●carrots
- ●red onion
- ●avocado
- ●olive oil
- ●lemon juice
- ●garlic
- ●cumin
- ●paprika
- ●salt
- ●black pepper
- ●fresh parsley
Instructions
- 1Rinse quinoa under cold water to remove bitterness.
- 2Combine quinoa and vegetable broth in a pot and bring to a boil.
- 3Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
- 4Remove from heat and let quinoa sit covered for 5 minutes.
- 5Fluff quinoa with a fork and set aside to cool.
- 6Drain and rinse chickpeas under cold water.
- 7Chop bell peppers, cucumbers, carrots, and red onion into bite-sized pieces.
- 8In a large bowl, combine cooled quinoa, chickpeas, and chopped vegetables.
- 9In a small bowl, whisk together olive oil, lemon juice, minced garlic, cumin, paprika, salt, and black pepper.
- 10Pour dressing over the quinoa mixture and toss to combine.
- 11Slice avocado and gently fold into the bowl.
- 12Garnish with fresh parsley before serving.
- 13Serve chilled or at room temperature.
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