PESTO PANTESCO | RACHAEL RAY | RECIPE - RACHAEL RAY SHOW
Rachael shares her recipe for a creamy, quick and easy pesto pantesco—with tomatoes, capers, almonds, herbs and pecorino—tossed with short-cut pasta.
Provided by Rachael Ray
Number Of Ingredients 14
Steps:
- Put a large pot of water on to boil
- Listicle: Rachael Ray 8-Quart Oval Covered Pasta Pot with Pour Spout Pulse the almonds until finely chopped, then add the remaining ingredients except the EVOO
- Pulse the sauce to combine into a thick paste, then stream in the EVOO
- Salt the water and cook pasta 1 minute less than package directions
- Reserve 1 cup of the starchy cooking water, drain pasta and place in large bowl
- Add the pesto and combine and toss with the pasta, then adjust the seasoning
KETO CROCKPOT CHILI – WITH A SECRET LOW CARB INGREDIENT!
This beanless, low carb, keto crockpot chili recipe is packed with flavor and made in the slow cooker for meal prep ease or left to cook while you work! There's riced cauliflower and xantham gum added to thicken the recipe and lower the carbs! So can enjoy MORE of each delicious bite without sacrificing your macros ????! Customize the spice level so the whole family can enjoy this quick and easy meal!
Provided by Charisse Thiel
Total Time -456528 hours 41 minutes17S
Prep Time 15 minutes
Cook Time 4 hours
Number Of Ingredients 7
Steps:
- ) In a large skillet over medium heat, add butter and half the chopped onions. Cook for 2 minutes while stirring, and then add the ground beef. Cook until almost browned, then add the 1 Tablespoon chopped garlic cloves. Cook another minute and then remove from heat (it’s okay if it’s not quite cooked all the way through). <
- p id=”instruction-step-2″>2.) Drain most of the fat from the cooked beef. It helps if you take a frying pan cover and press it against the meat to prevent from losing the garlic and onions! You don’t have to drain all the fat, but it helps your end consistency if you do.
- d=”instruction-step-3″>3.) Add your browned meat mix to the Crock Pot with the rest of the uncooked chopped onions. Dump all the remaining ingredients (EXCEPT the xantham gum) in and stir. It should look super thick, don’t worry the juices will come out while it’s cooking ?
- instruction-step-4″>4.) Cook low and slow for 8 hours or on high for 4 hours (taste seems the same to me in either method). Check the liquid consistency and remove the bay leaf. If you want to thicken it like I do (seen in pictures), then sprinkle the xantham gum over it slowly while constantly mixing.
- uction-step-5″>5.) Let the chili cool for 10-15 minutes, then serve with heaps of shredded cheese and full fat sour cream scooped on top. Don’t forget a side of my amazing cornbread that tastes like the real thing!
- ction-step-6″>6.) If the chili is too spicy for you or your kids- then mix in extra sour cream and cheese, or a little extra beef stock to make it more mild. If it’s not spicy enough, then you can still add a little chili powder or some jalepenos to your bowl.
Nutrition Facts : ServingSize 1 Cup (1/10 of Recipe), Calories 226.5, FatContent 15 g, CarbohydrateContent 7, ProteinContent 20
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