PASTINA RECIPE RECIPES

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QUINOA WITH ROASTED BUTTERNUT SQUASH RECIPE | FOOD NETWOR…



Quinoa with Roasted Butternut Squash Recipe | Food Networ… image

Provided by Food Network Kitchen

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4-6 Servings

Number Of Ingredients 10

One (2-pound) butternut squash, peeled, seeded, and cut into 3/4-inch chunks (about 3 cups)
5 tablespoons extra-virgin olive oil
2 teaspoons fresh thyme leaves, roughly chopped
Kosher salt and freshly ground black pepper
¼ cup shelled pistachios
1½ cups quinoa
4 cups vegetable broth or water
¼ cup dried cranberries
1 tablespoon white wine vinegar
3 ounces baby spinach

Steps:

  • Position an oven rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with foil and set aside.
  • Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
  • Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
  • Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.

CROCK POT ITALIAN WEDDING SOUP RECIPE - FOOD.COM



Crock Pot Italian Wedding Soup Recipe - Food.com image

This takes a little advance preparation, but it is great to come home to after a long day. Pastina and acini di pepe pasta is very small pasta and can be added the last hour or so of the cooking time.

Total Time 8 hours 30 minutes

Prep Time 30 minutes

Cook Time 8 hours

Yield 6-8 serving(s)

Number Of Ingredients 20

1 lb lean ground beef
1 egg, slightly beaten
1/4 cup breadcrumbs
1/4 cup fresh parsley, chopped
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup parmesan cheese, grated
6 cups chicken stock
1 cup boneless cooked chicken breast (baked or boiled and chopped into shreds)
1/2 cup onion, finely chopped
1/2 cup carrot, finely chopped
1/2 cup celery, finely chopped
2 cups escarole or 2 cups spinach, torn into small pieces
2 bay leaves
1 1/2 teaspoons garlic powder
1/4 teaspoon fresh ground black pepper
1/4 cup pastina pasta or 1/4 cup acini di pepe pasta
parmesan cheese, for serving

Steps:

  • Meatballs: Preheat oven to 350 degrees.
  • Mix all ingredients together.
  • Form into very small balls (I get approximately 90 meatballs from 1 pound ground beef. I bake mine on a nonstick cookie sheet and turn them half-way through the cooking time).
  • Bake about 10-15 minutes, until the meatballs have browned but are still soft (watch closely).
  • Remove from oven and drain on paper towel, if necessary.
  • Soup: Place all of the ingredients, except the pasta and escarole or spinach, into the crock pot with meatballs.
  • Cook on low for 8 hours (Add pasta and escarole or spinach during the last hour of cooking and salt to taste, if necessary).
  • Remove bay leaves.
  • Top each serving with grated parmesan or romano cheese.
  • Note: The meatballs must be prepared before being put into the crock pot (make them the night before and put them in the refrigerator, or even keep a batch in the freezer. I basically prepare as much as I can in advance so all I have to do is just put it all in the crock pot in the morning).

Nutrition Facts : Calories 345.8, FatContent 14.7, SaturatedFatContent 5.4, CholesterolContent 110.6, SodiumContent 732.4, CarbohydrateContent 18.9, FiberContent 1.8, SugarContent 5.5, ProteinContent 32.6

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