pasta with walnut vinaigrette.
I think this is the last of the lost posts… woopdeedoo.
PASTA with SPINACH & WARM WALNUT VINAIGRETTE.
Ingredients: (2 Servings)
For the Vinaigrette:
4 fl oz Champagne Vinegar
1 tbsp Brown mustard
½ oz Sugar
2 Shallots, minced
10 fl oz Olive Oil
2 fl oz Walnut Oil
1 tbsp Dill, chopped
1 tbsp Chives, chopped
1 tbsp Flat-leaf parsley, chopped
Salt and Fresh Ground Pepper to taste
Pasta of your choice
½ cup Walnuts, toasted and chopped
2 cups Baby Spinach
Toss vinaigrette with pasta of your choice, walnuts, and fresh baby spinach. (Note: The noodles above are not Udon. They’re tubular.)
Filed under Pasta | Comment (0)hijiki-chicken meatballs.
Here once again: The Giant Meatball.
HIJIKI-CHICKEN MEATBALLS.
Ingredients: (4 Servings)
1 lb ground chicken
2 cups Hijiki, chopped
¼ cup Fennel Leaves, finely chopped
½ cup Fennel, finely chopped
1 tbs Feta Cheese, crumbled
1 egg
½ cup Panko
1 tsp Salt
½ tsp Nutmeg
1 and ¼ cup Chicken Broth
1 cup Water
1 tbsp Butter
Salt & Fresh Pepper to taste
Mix together ingredients for meatballs - don’t overmix. Bring chicken broth and water to a boil. Drop meatballs into liquid and let simmer, covered, until cooked through. Finish with butter, salt, and pepper.
Filed under Meat | Comment (0)