Cooking with Nat

Made pasta with bacon, tomato and pecorino for dinner this evening

Ingredients

- 6 ripe medium tomatoes

- 3 tbsp butter

- 6 slices bacon, roughly chopped

- 2 jalapeño peppers, seeded and chopped

- 1 red onion, chopped

- 3 garlic cloves, chopped

- 1tbsp chopped fresh thyme

- kosher salt and freshly ground black pepper

- 1 tsp chopped fresh tarragon

- 1 lb orecchiette

- 1 tbsp extra-virgin olive oil

- 4 oz. grated pecorino romano cheese

 

Directions:

1. Chop tomatoes roughly.

2. Melt the butter in a pan over medium heat. Add the bacon and cook until it is crispy, about 5mins. Add the jalapeños, onion and garlic, and cook over medium heat for 10mins. or until nicely caramelized.

3. Add the tomatoes and thyme to the pan, then season to taste with salt and pepper and add the tarragon. Turn the heat down very low to keep the sauce warm while you make the pasta.

4. Bring a large pot of salted water to a boil, add the orecchiette and cook until just al dente, 6 to 8mins. Drain the pasta, return it to the pot and add the sauce. Stir to combine then drizzle with olive oil. Cook over medium-high heat for 2mins. Mix in the pecorino and serve.

Made a #Tasty #Vegetarian #Chili :)

Ingredients:

2 tablespoons olive (or vegetable) oil
2 medium onions, diced
1 medium green bell pepper, cored, seeded, and finely diced
2 garlic cloves, minced or pressed through a garlic press
3 tablespoons chili powder
1 tablespoon ground cumin
1½ teaspoons ground coriander
¾ teaspoon red pepper flakes
1 teaspoon dried oregano
⅛ teaspoon cayenne pepper
1 (28-ounce) can diced tomatoes, undrained
2 (15-ounce) cans kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
½ teaspoon salt
1 tablespoon soy sauce
1 cup of Gardein beefless ground (I've tried many meat substitutes and this one actually tastes great! I couldn't tell it wasn't real meat, Delicious!)

Garnishes: lime wedges, sour cream, cheddar cheese, scallions, red onion, cilantro

Directions:

1. Heat the oil in a large Dutch oven over medium heat. Stir in the onions, bell pepper, garlic, and spices and sauté, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes.

2. Add the tomatoes, beans, salt, and soy sauce. Increase the heat to medium-high and bring the chili to a boil, then reduce the heat to low. Cook, covered, at a low simmer for one hour, stirring occasionally. If the chili is too thin, cook uncovered until it’s your preferred consistency. Serve with the garnishes.

Made these delicious Cherry Cheesecake Squares

Ingredients:

1 1/4  cups Graham crumbs

1/4 cup butter, melted

4pkg. Philadelphia cream cheese , softened

1 cup sugar

3 Tbsp. Flour

1 Tbsp. Vanilla

1 cup sour cream

4 eggs

1 can cherry pie filling

Directions:

Preheat oven to 325F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs and butter; press firmly onto bottom of prepared pan.

Beat cream cheese, sugar, flour and vanilla in a  large bowl with electirc mixer on medium speed until well blended.  Add sour cream; mix well. Add eggs one at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake 40 to 45min. or until centre is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Remove cheesecake from pan using foil handles. Top with pie filling before serving.

Made a Spinach and Shrimp Risotto for dinner this evening

Watch Instagram Video here --> http://instagram.com/p/vE9kSjp2j0/

Ingredients

2 tsp butter

4 cloves garlic, minced

1 onion, chopped

1 cup Arborio rice

2 cups no salt added chicken broth

2 cups milk, divided

1/4 tsp each, salt and pepper

12 oz medium raw shrimp, peeled deveined

1/2 pkg baby spinach

2 tbsp lemon juice

2 tbsp chopped fresh dill

Directions:

In pot, melt butter over medium heat. Saute garlic and onion until soft. Add rice; sauté for 1minute. Stir in broth, 1 1/2 cups milk, salt and pepper; bring almost to a boil, stirring. Cover, reduce heat to low, simmer, stirring twice, until rice is almost tender, 20minutes. Stir in shrimp; cover, simmer for 5 minutes. Stir in remaining milk, then spinach, lemon juice and dill.

#HappyThanksgiving to all my fellow #Canadians Here's a #PumpkinPie I made.


  • INGREDIENTS FOR PIE CRUST
  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
  • 2 tablespoons ice water, plus 2 more, if needed

DIRECTIONS

STEP 1

  1. In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.

STEP 2

  1. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.

STEP 3

  1. Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.

STEP 4

  1. Before baking, unwrap dough; place on a large piece of floured waxedpaper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate.

STEP 5

  1. Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.

INGREDIENTS FOR PUMPKIN PIE

  • 1 sugar pumpkin (about 4 pounds), halved, or 1 1/2 cups solid-pack canned pumpkin (one 15-ounce can)
  • All-purpose flour, for work surface
  • 4 large eggs
  • 2 teaspoons heavy cream
  • 3/4 cup packed light-brown sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 cups evaporated milk
  • Whipped cream, for serving

DIRECTIONS

  1. Preheat oven to 425 degrees. If using fresh pumpkin, roast pumpkin, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. Roasted pumpkin can be refrigerated in an airtight container overnight.

  2. On a lightly floured surface, roll out the larger disk of dough into a 14-inch round. Fit round into a 10-inch pie plate; trim and fold dough under flush with rim of pie plate. Freeze until firm, about 15 minutes.

  3. Reduce the oven temperature to 375 degrees. Roll out remaining disk of dough to 1/8 inch thick. Whisk 1 egg and heavy cream in a small bowl; set aside. Using a 1-inch leaf-shaped cookie cutter, cut out leaves. Brush edges of pie shell with egg wash. Arrange leaves around edges, pressing to adhere. Brush leaves with egg wash. Cut a large circle of parchment paper; fit into pie plate, extending about edges. Fill with pie weights. Freeze until cold, about 10 minutes. If desired, cut out additional leaves and place on a small parchment paper-lined baking sheet. These may be baked and used to garnish pie slices.

  4. Bake pie shell 10 minutes. Remove weights and parchment; bake 5 minutes more. Let cool completely on a wire rack.

  5. If using fresh pumpkin, discard seeds. Scoop out flesh using a large spoon; transfer to a food processor. Process until smooth, about 1 minute. Transfer pumpkin to a large bowl. Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 3 eggs, and evaporated milk; whisk until combined.

  6. Reduce oven temperature to 350 degrees. Place pie on a rimmed baking sheet. Transfer pumpkin mixture to pie shell. Bake until all but the center is set, 50 to 60 minutes. Let pie cool completely on a wire rack. Cut into wedges, and serve with whipped cream.

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