Pasta with Fried Lemons and Chili Flakes

Pasta with Fried Lemons & Chile Flakes – Candy Coated Culinista

Lemons, lemons and more lemons! If you are a lemon lover this recipe is for you.

Diner: Changing the Game by Melissa Clark

Ingredients
• 4 lemons
• 1 pound linguine or spaghetti
• 4 tbsp extra virgin olive oil, plus more for drizzle
• Pinch of sugar
• 3 tbsp unsalted butter
• ¾ tsp chili flakes. More to taste
• 2/3 cup parmigiana-reggiano cheese, plus more to taste
• Black pepper, to taste
• ½ cup celery leaves, coarsely chopped (optional)
• 1/3 cup parsley, coarsely chopped (optional)
• Flaky sea salt, for garnish

Assembly
1. Bring a large pot of salted water to a boil over high heat.
2. Zest finely 2 lemons and set aside.
3. Trim the top and bottom off the other two lemons and cut lengthwise into quarters and remove any seeds.
4. Thinly slice the quarters into triangles and blanch lemon pieces in the boiling water for 2 minutes. Then transfer using a slotted spoon to a paper towel to dry.
5. In the same boiling water add pasta and cook until al dente.
6. Drain water; but reserve ½ cup of the pasta water.
7. Using a large frying pan, heat 1 tablespoon olive oil over high heat.
8. Add the dried lemon pieces and season with a pinch of salt and sugar.
9. Cook until the lemons are caramelized, for 3 to 5 minutes and then transfer to a plate.
10. Over medium heat melt butter in the leftover oil and add the chili flakes and lemon zest of both lemons until fragrant.
11. Whisk in the reserved pasta water.
12. Toss in pasta, the juice of one lemon, cheese, black pepper and the remaining salt.
13. Cook until pasta is coated with sauce and add in the caramelized lemon.
14. Add celery leaves and parsley if desired.
15. Taste and add more lemon juice, drizzle olive oil and cheese if desired.
16. Sprinkle with sea salt and serve.

Please Enjoy

My thoughts
I wasn’t a fan of this recipe. The caramelized lemons and the lemon zest, lemon water, lemon juice. It was all too much lemon for me. I could handle almost all that lemon except the caramelized lemon. All I could taste was lemon rind, so I took that out and enjoyed the dish a little more. The combination of black pepper, chilli flakes and cheese and lemon; this mixture had a tendency to clump together and not be

Gluten-free Minestrone

Gluten-free Minestrone - Candy Coated Culinista

Gluten-free Minestrone – Candy Coated Culinista

A cold weekend is ahead and I have been craving soup in a bad way.

Yield/Serving: 8 to 10 servings
Prep Time: 30 min.
Cook Time: (beginning to end) 1 ½ hour
Difficulty level is: Medium

Ingredients
• Extra Virgin Olive Oil
• Red onion, half diced
• 3 carrots, peeled & chopped
• 2 zucchini, cut into half circles
• 1 pound button mushrooms, quartered
• 5 cloves of garlic, finely chopped
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 3 tbsp tomato paste
• 2 tsp dried oregano
• 2 litres vegetable stock, reduced sodium
• 1 can red kidney beans
• 2 tomatoes, cut into pieces
• 2 cups gluten-free farfalle pasta
• ½ cup parmesan cheese
• 2 handfuls of parsley, chopped

Assembly
1. In a large heavy bottomed pot over medium-high heat, pour extra virgin olive oil and brown onions, carrots, zucchini, mushrooms, garlic, red pepper and green pepper and let brown slightly, 5 minutes.
2. Stir in tomato paste, oregano, vegetable stock, kidney beans and tomatoes and bring to a boil.
3. Add in the gluten-free pasta and let simmer until pasta is aldente.
4. Continue to let simmer and add in parmesan cheese and parsley.

Please Enjoy

My thoughts
Such a great fall soup. Zucchini is a summer vegetable but in Ontario it can be readily found up until October and I fully took advantage of that. I have always wanted to make a minestone and this was so delicious I didn’t even miss the protein. The carrots and zucchini were still crunchy and this recipe is perfect for freezing.

Tomato Mushroom Chicken and Pasta Bake

Tomato Mushroom Chicken & Pasta Bake - Candy Coated Culinista

Tomato Mushroom Chicken & Pasta Bake – Candy Coated Culinista

Sometimes it baffles me how picky people really are. I mean with so much different types of foods available to us how you can only eat a handful of foods, especially when you have no food allergies of dietary concerns. When these people enter my life I always advise them to beware if I’m going to be making you meals be prepared to find new produce because it’s not going to kill you and I’d of course never give you anything that would cause you harm. This meal doesn’t contain anything out of the ordinary yet for some reason items here are not commonly eaten if you can believe that. Everyone is different right.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 50 min.
Difficulty level is: Easy

Ingredients
• 1 can Campbell’s Condensed Tomato with Basil and oregano Soup
• 1 soup can of water
• 2 ½ cups rotini pasta
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 green pepper, finely chopped
• 4 boneless, skinless chicken breast
• Sea salt, to taste
• Black pepper, to taste
• Oregano, to taste
• Italian seasoning, to taste
• 1 cup mozzarella cheese
• 1/3 cup parmesan cheese

Assembly
1. Preheat oven to 375°F.
2. In a casserole dish mix soup and water together.
3. Pour pasta and vegetables into the dish and mix well.
4. In a bowl season chicken with sea salt, pepper, oregano and Italian seasonings and place on top of pasta.
5. Sprinkle cheese over top of chicken followed by parmesan cheese.
6. Bake for 45 minutes until pasta is tender.
7. Broil cheese at 450°F for 5 minutes until cheese is a golden brown.
8. Serve.

Please Enjoy

My thoughts
This recipe couldn’t be any simpler and that is a perfect meal. Compliments were positive all around from “I loved it” to “man that was some good food you cooked” followed up by what else can you cook lol. Needless to say I sent them home with a serving for later consumption.

Tomato Mushroom Chicken & Pasta Bake - Candy Coated Culinista

Tomato Mushroom Chicken & Pasta Bake – Candy Coated Culinista

Skillet Penne Pasta Dinner

Skillet Penne Pasta Dinner - Candy Coated Culinista

Skillet Penne Pasta Dinner – Candy Coated Culinista

When I was a child pasta night was always Friday and my mom would make her tried and true pasta dish. I have been reminiscing and thinking about my mom more than usual lately and I decided to pay homage and make my version of her dish.

Yield/Serving: 8
Difficulty level is: Easy

Ingredients
• 4 cups Penne Rigate
• 2 lbs lean ground beef
• 1 tsp Sea salt
• ½ tsp Black pepper
• 1 tsp Paprika
• ½ tsp Season salt
• 1 tsp Onion powder
• ½ tsp Garlic powder
• 4 cloves garlic, finely diced
• ½ cup white mushrooms, chopped
• half of one small white onion
• ½ cup of grape tomatoes, halved
• 2 cups marinara sauce
• Generous handful of Italian parsley
• ½ cup of mozzarella cheese
• ½ cup of cheddar cheese
• ¼ cup of parmesan cheese

Assembly
1. In a large pot of boiling salted water cook penne until al dente.
2. Drain in a colander once cooked.
3. Using a 12” cast iron skillet brown the ground beef and add the salt, pepper, paprika, season salt, onion powder and garlic powder.
4. After 5 minutes stir in the diced garlic along with the mushrooms, onion and grape tomatoes and let cook for another 5 minutes, stirring occasionally.
5. Pre-heat oven to 375°F.
6. Stir in the marinara sauce to the meat mixture and add parsley and cook at a simmer for 5 to 7 minutes.
7. Pour pasta into the skillet and incorporate into the meat mixture.
8. Sprinkle the cheese on top and bake for 10 minutes to allow cheese to melt.
9. Serve.

Tips
• Freeze some to bake at a later time.

Please Enjoy

My thoughts
I was so happy with how this tasted and turned out and it was true to my mom’s dish. My mom used a stovetop skillet; but since I have a nice cast iron skillet I decided to take it to the oven and bake it in the dish. I just wish the thing was a little lighter is all.

Spaghetti al Nero di Seppia with Shrimp

Spaghetti al Nero di Seppia with Shrimp - Candy Coated Culinista

Spaghetti al Nero di Seppia with Shrimp – Candy Coated Culinista

Black pasta, is there such as thing? Cuttlefish has ink? Who knew is what went through my mind when I saw a commercial for Spaghetti al Nero di Seppia with Clams. I thought the idea of black pasta was kind of cool and then I learned that ink in sea creatures doesn’t only come from cephalopods but other sea creatures like the cuttlefish can create ink. Well didn’t a 30 seconds commercial teach me a lot.

Yield/Serving: 6-8
Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty level is: Easy

Ingredients
• ½ cup extra virgin olive oil
• 1 onion diced
• Red pepper, diced
• Yellow pepper, diced
• Orange pepper, diced
• 4 cloves garlic, minced
• ½ tsp sea salt
• ½ tsp ground black pepper
• ½ tsp salt crushed red pepper flakes
• ¾ cup pitted kalamata olives
• ½ cup dry white wine
• 349g (1 ½ cups) shrimp, thawed with tails left on
• 750g Nero Di Seppia Spaghetti
• ½ cup parsley, chopped
• Parmesan cheese, to taste

Assembly
1. Set a large pot of salted water with a little vegetable oil to a boil.
2. In a frying pan with olive oil on medium-high heat and add onions, peppers, garlic, spices and cook for a few minutes.
3. Add in olives and garlic and continue cooking for a 2 minutes.
4. Add the wine and bring to a boil, then add shrimp cover and cook until shrimp are cooked through thoroughly and remove from heat.
5. Once water is boiling place pasta in and cook until al dente; drain in a colander.
6. Combine the shrimp with the pasta in a platter and sprinkle parsley and parmesan cheese over top.

Please Enjoy

Reviews
“The pasta was delicious; the shrimp was cooked perfectly although I would have preferred if it had been shelled. Loved the seasoning and the wine sauce was great as well. The veggies weren’t too soft and were just the right firmness too and added great flavour to it.”

My thoughts
Delicious and I felt quite “chefy” making this dish. It’s simple, but eye-catching and I got to practice my knife skills with my new J.A. Henckels Professional Knife set. Man are these knives sharp, I already took out a piece of my finger nail when the knife jumped within the first few days of having this set. 90% of my vegetables were all the same size as I am getting better, but uniformity adds to my prep time for sure. The wine sauce was delicious and the shrimp was perfectly cooked. Next time I will try it with clams, as Mr. C. loves his molluscs. I think i’ll take a walk down to St. Lawrence Market and get some fresh seafood.

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