PARSLEY PICTURE RECIPES

Name: Chilled Calamari Salad with Lemon and Parsley
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 1/4 cup red onion (minced); 1/2 cup celery (chopped); 1/2 cup roasted red peppers (chopped); 1/4 cup fresh parsley (minced (no stems)); 1 clove garlic (sliced); 2 tbsp extra virgin olive oil; 1 1/2 lemons; 1 1/4 tsp red wine vinegar; salt and fresh pepper to taste; 1 lb fresh squid (tube and tentacles cleaned)

CHILLED CALAMARI SALAD WITH LEMON AND PARSLEY - SKINNYTA…

Chilled Calamari Salad with Lemon and Parsley - Skinnyta… image

A light refreshing calamari salad made with squid, fresh lemon, celery, red onion, roasted peppers, garlic and parsley.

Provided by Gina

Categories Appetizer Lunch

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1/4 cup red onion (minced)
1/2 cup celery (chopped)
1/2 cup roasted red peppers (chopped)
1/4 cup fresh parsley (minced (no stems))
1 clove garlic (sliced)
2 tbsp extra virgin olive oil
1 1/2 lemons
1 1/4 tsp red wine vinegar
salt and fresh pepper to taste
1 lb fresh squid (tube and tentacles cleaned)

Steps:

Rinse squid and slice tubes into 1/2 inch rings.
Leave the tentacles whole and set aside.
Prepare a bowl of water with ice.
In a medium bowl combine onion, garlic, celery, red peppers, parsley, olive oil lemon juice, vinegar, salt and fresh pepper.
Bring a medium pot filled with water and a pinch of salt to a boil.
Add calamari all at once and cook until tender yet cooked, (I test it by tasting a ring) about 45 - 60 seconds.
Quickly drain when cooked and add to the ice bath until cool, 4 - 5 minutes.
Combine squid with the salad and toss well.
Taste for salt and add additional seasoning and lemon juice if needed.
Cover and refrigerate at least an hour or overnight for best results.

Nutrition Facts : Calories 122 kcal, CarbohydrateContent 8 g, ProteinContent 18 g, FatContent 2 g, SodiumContent 66 mg, FiberContent 0.9 g, SugarContent 1.2 g, ServingSize 1 scant cup

BAKED BAY SCALLOPS | JUST A PINCH RECIPES

Baked Bay Scallops | Just A Pinch Recipes image

So good and easy to make.

Provided by Pam Crist @cristmom1988

Categories Seafood Appetizers

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 8

Ingredients

4 tablespoon(s) butter, melted
1 1/2 pound(s) bay scallops
1/2 cup(s) seasoned bread crumbs
1 teaspoon(s) onion powder
1/2 teaspoon(s) paprika
1/2 teaspoon(s) parsley flakes
1 teaspoon(s) garlic, minced
1/4 cup(s) parmesan cheese, grated

Steps:

Preheat oven to 400 degrees. Pour melted butter into a casserole dish. Distribute butter and scallops evenly inside the dish.
Combine the bread crumbs, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
Bake in pre-heated oven until scallops are firm, about 20 minutes.

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From jamieoliver.com
Total Time 4 hours 30 minutes
Calories 442 calories per serving

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Scrub the celeriac, rub with 1 tablespoon of oil and wrap in tin foil. Roast for 1 hour 30 minutes, then finely slice and season with sea salt and black pepper.
3. Meanwhile, halve, wash and finely slice the leeks, then place in a large casserole pan on a medium heat with the butter. Peel, finely slice and add the garlic and mushrooms, then cook for 15 minutes.
4. Stir in the flour and mustard, followed slowly by the milk, then simmer for 5 minutes, or until thickened, stirring regularly, and remove from the heat.
5. Pick, finely chop and stir in the parsley, crumble in the cheese, then season to perfection.
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7. Pull over the clingfilm, weigh it down with something heavy, and chill overnight with the remaining sauce.
8. Preheat the oven to 180ºC/350ºF/gas 4.
9. On greaseproof paper, roll both sheets of pastry out to around 30cm x 35cm. Unwrap the filling parcel and place in the middle of one sheet.
10. Beat the egg and brush around the edge of the pastry and all over the celeriac, then carefully lay the second piece of pastry on top, smoothing around the shape of the filling.
11. Trim the edges to 2.5cm, crimp to seal, then eggwash all over. Very lightly score the pastry (like in the picture), making a small hole in the top.
12. Bake at the bottom of the oven for 2 hours, or until beautifully golden, brushing with more eggwash once or twice, then serve with the warmed-up creamy sauce. Delicious with dressed seasonal steamed greens.

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In our family Braciole was served as a special treat for birthdays and holidays. It was Grandma’s specialty and the preparation was time consuming. When the meat and sauce were fully cooked, Grandma called us into the kitchen to watch her lift the big roll from the sauce to the cutting board to slice it. The pinwheels of meat, laid side by side on the platter, topped with Grandma’s delicious sauce, made a colorful picture. —Cookie Curci, San Jose, California
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