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Recipes in this Video
4 recipes
vegetarian
Originating from the Liguria region of Italy, pesto is a vibrant sauce made from fresh basil, garlic, pine nuts, and olive oil. Traditionally served with pasta, it embodies the essence of Italian cuisine—simple yet flavorful. The addition of cannellini beans offers a creamy texture and protein boost, making this dish both hearty and satisfying. Today, variations of pesto are enjoyed worldwide, with many incorporating different nuts and herbs.
Ingredients
- ●penne pasta
- ●cannellini beans
- ●basil pesto
- ●parmesan cheese
- ●olive oil
- ●garlic
- ●cherry tomatoes
- ●spinach
- ●salt
- ●black pepper
- ●lemon juice
- ●pine nuts
- ●fresh basil
- ●red pepper flakes
Instructions
- 1Cook penne pasta in salted boiling water until al dente, about 8-10 minutes.
- 2Drain pasta, reserving 1 cup of cooking water, and return to pot.
- 3Add olive oil and minced garlic to the pot over medium heat, sauté until fragrant, about 1-2 minutes.
- 4Stir in the cooked penne and cannellini beans, mixing well.
- 5Add basil pesto and a splash of reserved pasta water, stirring to combine.
- 6Incorporate halved cherry tomatoes and fresh spinach, cooking until spinach wilts, about 2-3 minutes.
- 7Season with salt, black pepper, and red pepper flakes to taste.
- 8Finish with a squeeze of lemon juice and toss to combine.
- 9Serve topped with grated parmesan cheese and toasted pine nuts.
- 10Garnish with fresh basil leaves before serving.
glutenmilk
Also Known As
Pesto Cannellini Penne
Cowboy chili is a hearty dish often associated with the American West, typically made with meat and beans, reflecting the rugged lifestyle of cowboys. Grits muffins add a Southern twist, combining two regional cuisines.
Ingredients
- ●1 lb ground beef
- ●1 can (15 oz) kidney beans, drained and rinsed
- ●1 can (15 oz) black beans, drained and rinsed
- ●1 can (28 oz) diced tomatoes
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●2 tbsp chili powder
- ●1 tsp cumin
- ●1/2 tsp smoked paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 cup corn kernels (fresh or frozen)
- ●2 cups water
- ●1 cup grits
- ●4 cups water (for grits)
- ●1 cup shredded cheddar cheese (optional)
- ●2 tbsp butter (optional)
Instructions
- 1In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat.
- 2Add chopped onion and minced garlic to the pot, cooking until the onion is translucent.
- 3Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Cook for another minute to toast the spices.
- 4Add the kidney beans, black beans, diced tomatoes, corn, and 2 cups of water. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
- 5While the chili simmers, prepare the grits. In a separate pot, bring 4 cups of water to a boil.
- 6Slowly whisk in the grits, reduce heat to low, and cook for about 5-7 minutes, stirring frequently until thickened.
- 7If desired, stir in butter and shredded cheddar cheese into the grits until melted and creamy.
- 8Once the chili is ready, taste and adjust seasoning if necessary.
- 9Serve the chili hot, with a side of grits muffins or spooned over the grits.
Equipment
large potseparate pot for gritswooden spoonwhisk
🌶️🌶️🌶️Low
Ingredients
- ●1 pre-made pizza crust
- ●1 cup shredded mozzarella cheese
- ●1/2 cup cooked bacon, crumbled
- ●1/2 cup dill pickles, sliced
- ●1/4 cup ranch dressing
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder
- ●1/4 tsp onion powder
Instructions
- 1Preheat your oven to 450°F (232°C).
- 2Place the pre-made pizza crust on a baking sheet or pizza stone.
- 3Spread the ranch dressing evenly over the pizza crust.
- 4Sprinkle the shredded mozzarella cheese over the ranch dressing.
- 5Evenly distribute the crumbled bacon on top of the cheese.
- 6Arrange the sliced dill pickles over the bacon and cheese.
- 7Sprinkle black pepper, garlic powder, and onion powder over the toppings.
- 8Bake in the preheated oven for 12-15 minutes, or until the cheese is bubbly and the crust is golden brown.
- 9Remove from the oven and let it cool for a few minutes before slicing.
- 10Serve warm and enjoy your Bacon and Pickle Pizza!
Equipment
ovenbaking sheetpizza cutter
pescatarian
Ingredients
- ●1 lb fresh salmon fillet
- ●1/2 cup breadcrumbs
- ●1/4 cup green onions, chopped
- ●1/4 cup red bell pepper, diced
- ●1/4 cup mayonnaise
- ●1 egg, beaten
- ●1 tsp Dijon mustard
- ●1/2 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 cup jasmine rice
- ●1 can (13.5 oz) coconut milk
- ●1/2 cup water
- ●1 lime, zested and juiced
- ●1/4 cup cilantro, chopped
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a large bowl, flake the salmon into small pieces.
- 3Add breadcrumbs, green onions, red bell pepper, mayonnaise, beaten egg, Dijon mustard, garlic powder, salt, and black pepper to the salmon. Mix until well combined.
- 4Form the mixture into patties, about 2-3 inches in diameter.
- 5Place the patties on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
- 6While the salmon cakes are baking, rinse the jasmine rice under cold water until the water runs clear.
- 7In a saucepan, combine the rinsed rice, coconut milk, water, lime zest, and a pinch of salt. Bring to a boil.
- 8Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- 9Remove the rice from heat and fluff with a fork. Stir in lime juice and chopped cilantro.
- 10Serve the salmon cakes warm with a side of coconut lime rice.
Equipment
baking sheetmixing bowlsaucepanfork
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