COOKING PASTA IN RICE COOKER RECIPES

Name: Pasta e Ceci (Italian Pasta and Chickpea Stew)
Total time: 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 3 tablespoons olive oil, plus more for drizzling; 1 medium yellow onion, finely chopped; 3 garlic cloves, finely chopped; 2 teaspoons chopped fresh rosemary; 1/2 teaspoon red-pepper flakes; Kosher salt and black pepper; 1 packed cup canned whole tomatoes, drained; 1 (15-ounce) can chickpeas, rinsed; 1 cup ditalini; 4 cups roughly chopped escarole, Tuscan kale or radicchio; Grated pecorino, for serving

PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW) - NYT COOKING

Pasta e Ceci (Italian Pasta and Chickpea Stew) - NYT Cooking image

There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don’t forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao.

Provided by Colu Henry

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil, plus more for drizzling
1 medium yellow onion, finely chopped
3 garlic cloves, finely chopped
2 teaspoons chopped fresh rosemary
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
1 packed cup canned whole tomatoes, drained
1 (15-ounce) can chickpeas, rinsed
1 cup ditalini
4 cups roughly chopped escarole, Tuscan kale or radicchio
Grated pecorino, for serving

Steps:

Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.

SLOW-COOKER BUTTER CHICKEN RECIPE - NYT COOKING

Slow-Cooker Butter Chicken Recipe - NYT Cooking image

Not every version of butter chicken uses butter. Coconut milk gives this slow-cooker chicken its creamy richness. This is a fast recipe for the cook: Just prep it earlier in the day, even during your morning routine, getting your onion and spices going on the stove while simultaneously making lunches for grumpy children, folding dish towels, feeding the dogs and wondering once again why no one else has done any of the above. If you're preparing pork or beef in the slow cooker, you'll want to brown the meat first, but that's not necessary with boneless cuts of chicken. The meat will be cooked within 4 1/2 or 5 hours, but if you need to let it sit a little longer — up to 7 hours total, on low heat — it will still be delicious, though the chicken may be very soft and shred a tad.

Provided by Jennifer Steinhauer

Total Time 5 hours

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

3 tablespoons vegetable oil
1 medium yellow onion, diced
3 cloves garlic, finely chopped
3 tablespoons grated ginger
1 tablespoon garam masala
1 6-ounce can tomato paste
3/4 teaspoon kosher salt
3 pounds boneless, skinless chicken thighs or breasts, cut into 2-inch pieces
1 teaspoon lime zest
1 tablespoon lime juice
1 cup coconut milk (if necessary, whisk to combine the liquid and solids before measuring)
1/2 cup chicken stock
1/4 cup cilantro leaves, for garnish (optional)
Cooked basmati or jasmine rice, for serving
Naan, for serving (optional)

Steps:

In medium skillet, heat oil over medium-high heat. Add onions to skillet, and cook until softened, about 3 minutes. Reduce heat to medium, add garlic and ginger, and cook another 2 minutes. Add garam masala, tomato paste and salt; cook and stir 2 minutes.
Place chicken pieces in a slow cooker, then add tomato paste mixture, lime zest and juice, coconut milk and chicken stock. Stir everything together, cover and cook on low heat setting for 4 1/2 to 5 hours, until the chicken is cooked through. (You may let it cook up to 7 hours if necessary, but the chicken may be very soft and shred.) Garnish with cilantro and serve with basmati or jasmine rice, and naan if you have some.

Nutrition Facts : @context http//schema.org, Calories 456, UnsaturatedFatContent 12 grams, CarbohydrateContent 11 grams, FatContent 25 grams, FiberContent 2 grams, ProteinContent 48 grams, SaturatedFatContent 10 grams, SodiumContent 710 milligrams, SugarContent 5 grams, TransFatContent 0 grams

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PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW) - NYT COOKING

There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don’t forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine italian

Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.

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SLOW-COOKER BUTTER CHICKEN RECIPE - NYT COOKING

Not every version of butter chicken uses butter. Coconut milk gives this slow-cooker chicken its creamy richness. This is a fast recipe for the cook: Just prep it earlier in the day, even during your morning routine, getting your onion and spices going on the stove while simultaneously making lunches for grumpy children, folding dish towels, feeding the dogs and wondering once again why no one else has done any of the above. If you're preparing pork or beef in the slow cooker, you'll want to brown the meat first, but that's not necessary with boneless cuts of chicken. The meat will be cooked within 4 1/2 or 5 hours, but if you need to let it sit a little longer — up to 7 hours total, on low heat — it will still be delicious, though the chicken may be very soft and shred a tad.
From cooking.nytimes.com
Reviews 4
Total Time 5 hours
Cuisine indian
Calories 456 per serving

Place chicken pieces in a slow cooker, then add tomato paste mixture, lime zest and juice, coconut milk and chicken stock. Stir everything together, cover and cook on low heat setting for 4 1/2 to 5 hours, until the chicken is cooked through. (You may let it cook up to 7 hours if necessary, but the chicken may be very soft and shred.) Garnish with cilantro and serve with basmati or jasmine rice, and naan if you have some.

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PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW) - NYT COOKING

Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.

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SLOW-COOKER BUTTER CHICKEN RECIPE - NYT COOKING

Place chicken pieces in a slow cooker, then add tomato paste mixture, lime zest and juice, coconut milk and chicken stock. Stir everything together, cover and cook on low heat setting for 4 1/2 to 5 hours, until the chicken is cooked through. (You may let it cook up to 7 hours if necessary, but the chicken may be very soft and shred.) Garnish with cilantro and serve with basmati or jasmine rice, and naan if you have some.

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