1 tbsp paprika (any type – all go great with this)
3 tsp red pepper flakes OR 2 tsp cayenne pepper (adjust to taste)
2 tsp onion powder
1 tsp black pepper
1 tsp salt (table salt)
Cook ziti for the recommended cooking time on the packet MINUS 2 minutes. (Note 5) Drain and transfer to baking dish.
Preheat oven to 180C/350F.
Heat oil in a large skillet over high heat. Add onion and garlic and cook for 2 minutes or until onion is translucent.
Add pork mince and cook, breaking it up as you go, until it turns from pink to white. Add Sausage Seasonings and cook for 2 minutes.
Add passata, water, basil, oregano and sugar. Bring to simmer, reduce heat to medium and cook for 5 minutes. Adjust salt and pepper to taste (remember it gets spread across lots of pasta).
Pour the sausage mixture over the ziti. Top with cheese. Cover loosely with foil and bake for 20 minutes, then remove the foil and bake for a further 5 to 10 minutes until the cheese is bubbly and golden. Stand for 5 minutes before serving.
5oz/150g chicken breast, halved horizontally (to make 2 thin steaks)
½ tbsp kecap manis (ketjap manis) / sweet soy sauce (Note 1)
1 tbsp oil
2 garlic cloves, minced
1 tsp red chilli, finely sliced or chopped OR sambal oelak paste (adjust amount to taste)
½ onion, diced (brown, white, yellow)
3½ cups cooked long grain rice, cooled (Note 2)
3 tbsp kecap manis / sweet soy sauce (Note 1)
1 sliced scallion/shallot stem
Fried shallots, store bought (optional) (Note 3)
Cherry tomatoes, halved, slices of cucumber and lime wedges
Chicken: Heat oil in a large skillet over high heat. Drizzle kecap manis over both sides of the chicken then cook until browned on both sides and cooked through. Remove from skillet, allow to cool slightly then dice.
Heat 1 tbsp oil in a wok (or skillet) over high heat. Add garlic and chilli and cook until fragrant, then add onion. Cook onion until translucent.
Add rice and kecap manis. Cook, breaking up the rice, until the rice is heated through and the kecap manis has been evenly dispersed and stains the rice brown. Add chicken and stir.
Transfer rice to a serving platter. Sprinkle with scallions / shallots and fried shallots if using.
Cook eggs, sunny side up, to your liking (I like them runny!)
Serve the rice with a fried egg on top with cherry tomatoes, cucumbers and lime wedges on the side.
1 tablespoon fresh Italian flat-left parsley or fresh basil, finely minced for garnishing, optional
Cook tortellini according to package directions, drain, transfer to a large bowl, add the mascarpone, and stir to encourage the mascarpone to melt. Stir until all mascarpone has melted and tortellini are evenly coated.
Add the pasta sauce and stir to coat evenly.
Transfer tortellini and any sauce to an 8×8-inch baking dish sprayed with cooking spray.
Evenly sprinkle the parmesan cheese.
Evenly sprinkle the mozzarella cheese. If desired, cover with foil and at this point you can refrigerate for up to 2 days before baking or bake now.
When you’re ready to bake, preheat oven to 350F, and bake uncovered for about 15 minutes, or until cheese is melted and as lightly golden browned and bubbly as desired. Prior to serving, optionally garnish with parsley or basil. Serve immediately. Extra tortellini will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat leftovers gently as necessary.
2 serrano peppers or jalapeno peppers, sliced, to top
1 small bunch cilantro, to top
Sour cream, to drizzle
In a large bowl, whisk together the masa harina and the salt. Slowly pour in the warm water as you stir, and then use your hands to knead the mixture until you reach a consistency similar to that of stiff mashed potatoes. If necessary, add additional flour or water.
Divide the dough into 4 to 6 equal-sized balls. Using your thumb, make a deep indentation at the top of each ball and pack with mozzarella.
Pinch the dough up over top of the cheese to cover it. Gently toss the dough ball back and forth between your palms to flatten it into a disk. Repeat until all of the disks have been shaped. Set aside.
In a pan over medium heat, cook the chorizo, breaking it apart into small pieces with a wooden spoon as it browns, about 5 minutes. Mix in the refried beans and the salsa and cook, stirring occasionally, for another 2 minutes. Reduce heat and cover to keep warm.
In a lightly oiled skillet over medium heat, cook each pupusa, one at a time, until it begins to brown in spots, about 4-5 minutes per side.
Top each pupusa with the chorizo refried beans, radishes, serrano peppers, cilantro, and sour cream. Serve warm.
1/2 cup marinara sauce (I like garlic and onion marinara)
1/2 teaspoon dry basil
1/2 teaspoon dry parsley
1/4 teaspoon dry oregano
crushed red pepper flakes to taste**
3/4 cups grated mozzarella cheese
3/4 cups grated Parmesan cheese
1/4 pound Hot Italian sausage, cooked
9-12 slices pepperoni
6 slices deli honey ham
1/2 small green bell pepper, very thinly sliced, sauteed 3 minutes
1/2 small onion, very thinly sliced, sauteed 3 minutes
1 cup very thinly sliced mushrooms, uncooked
1/4 cup sliced black olives
1 egg, beaten
freshly grated Parmesan cheese
extra pizza sauce for dipping (optional)
Combine 1 cup flour, undissolved yeast, sugar, and salt in a large bowl. Add water and oil and mix together until well blended (you can do this by hand or with your mixer). Gradually add flour, mixing in 1/2 cup at a time, until dough forms a ball. Add additional flour, if needed to handle but dough should be slightly sticky. Spoon dough out of bowl onto floured surface and knead until dough is smooth and elastic; about 4 minutes.
Preheat oven to 425F degrees. Line a large baking sheet with parchment paper. Roll stromboli dough out into a large rectangle, about 10 by 14 inches on the parchment paper.
Stir parsley, basil, oregano and crushed red pepper flakes to taste (do not use red pepper if you are using Hot Italian Sausage) into 1/2 cup marinara sauce and lightly spread sauce over the dough, leaving a 2 inch plain dough border along the edges. Top sauce with half the grated cheeses, followed by meats, then vegetables followed by remaining cheese.
Brush the plain border of dough with the egg wash. Roll up the Stromboli lengthwise like a jelly roll and pinch edges to seal. Brush the entire Stromboli with egg wash and gently cut slats in the top of the dough every 1-2 inches. Sprinkle with freshly grated Parmesan and lightly sprinkle with garlic salt. Bake for 15-25 minutes*** at 425F or until golden, covering with foil at the end of baking if necessary to prevent excess cheese browning.
Let cool 5 minutes before slicing. Serve with extra marinara sauce if desired.
Preheat broiler on high. Heat a large, deep-sided, oven-safe skillet over medium heat. Add the ground beef, season with salt and pepper, and cook, stirring occasionally, until browned. Drain fat and return beef to skillet.
Pour spaghetti sauce and beef broth into the skillet and stir to combine. Break the uncooked spaghetti noodles in half and add to the skillet. Stir noodles into the sauce and make sure they are fully submerged in the liquid. Bring the sauce to a boil and cook for 9-11 minutes, stirring occasionally, until the noodles are tender. Sprinkle on the mozzarella and parmesan and place under the broiler for 3-5 minutes until the cheese is melted and slightly browned on top. Sprinkle with fresh chopped parsley for garnish.
10 ounce package frozen chopped spinach, thawed and squeezed dry
26 ounce jar marinara sauce
additional marinara sauce
Preheat oven to 400ºF. In a large bowl, combine the egg, parmesan, garlic, salt and pepper. In a small bowl, combine the breadcrumbs and milk and let stand until milk is absorbed, about 3 minutes. Add the breadcrumb mixture, ground beef, and spinach to the large bowl and mix gently until combined. Shape into 20 meatballs and place on a baking sheet. Cook meatballs in the oven for 20 minutes.
Meanwhile, add the marinara sauce to a large skillet over medium-low heat. When the meatballs come out of the oven, place them in the marinara sauce to finish cooking, about 5-7 minutes. Serve meatballs over cooked spaghetti with additional marinara, if desired.
optional: fresh parsley or basil, chopped, for garnish
Preheat oven to 400ºF. Place the tomatoes and mushrooms on a large baking sheet and toss with olive oil to coat. Season with a pinch of salt and bake for 20-25 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta to al dente according to package instructions. Drain and set aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 3-4 minutes, stirring frequently, until the onions are just tender. Sprinkle the flour into the skillet and stir to combine. Slowly pour in the almond milk, whisking to combine. Season with a pinch of salt and pepper and continue cooking, whisking constantly, until the sauce is thickened and bubbling.
If desired, pour the sauce into a blender and blend until completely smooth and creamy. Return to the skillet over medium-low heat, then taste and adjust the seasonings as needed. Add the pasta and roasted vegetables to the sauce and stir to combine. Garnish with fresh chopped parsley or basil, if desired, and serve immediately.