FRIED CHICKPEAS WITH SAGE AND PARMESAN
Provided by Valerie Bertinelli
Categories appetizer
Time 1h30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Rinse the chickpeas and drain them very well. Line a baking sheet with a couple layers of paper towels and turn the chickpeas out on top in a single layer. Let the chickpeas dry thoroughly, at least 1 hour and up to 4 hours (the drier the better).
- Fill a medium pot with vegetable oil to a depth of 2 inches. Bring the oil to 350 degrees F over medium-high heat. Add the sage leaves and fry until a shade darker and crisp, 30 seconds to 1 minute. Transfer to a paper-towel-lined baking sheet and sprinkle with a little salt.
- Add half of the chickpeas to the oil and fry, stirring often, until golden brown and crisp, 2 to 3 minutes. Transfer to a paper-towel-lined baking sheet and sprinkle with salt and pepper. Return the oil to 350 degrees F and repeat with the remaining chickpeas. Cool completely.
- Gently toss together the fried chickpeas and sage, the Parmesan, and salt and pepper to taste.
SPINACH MUSHROOM PESTO SPAGHETTI RECIPE BY TASTY
Here's what you need: canola oil, spinach, mushroom, salt, pepper, pesto, parmesan cheese, spaghetti
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat pot over medium-high heat.
- Add oil to the pot.
- Cook the spinach until wilted.
- Add the mushrooms, salt, and pepper cooking until most of the water is gone.
- Add the pesto and parmesan.
- Add the spaghetti, and toss until evenly coated, with the sauce sticking to the noodles.
- Enjoy!
Nutrition Facts : Calories 1063 calories, Carbohydrate 97 grams, Fat 60 grams, Fiber 6 grams, Protein 36 grams, Sugar 5 grams
SAGE-SPINACH PESTO
Make and share this Sage-Spinach Pesto recipe from Food.com.
Provided by Outta Here
Categories Sauces
Time 20m
Yield 16 tablespoons, 8 serving(s)
Number Of Ingredients 9
Steps:
- Drop pine nuts and garlic through food chute with food processor on, and process until minced.
- Add next 6 ingredients; process until finely minced.
- With processor on, slowly pour oil through food chute, and process until well blended.
- Spoon into zip-top heavy-duty plastic bag; store in refrigerator.
- For longer storage, put one or two servings each in smaller zip-bags (sandwich size) and place smaller bags in a heavy freezer size bag. Freeze. Take out number of servings needed and thaw.
Nutrition Facts : Calories 74.3, Fat 7.1, SaturatedFat 1.1, Cholesterol 1.4, Sodium 74.4, Carbohydrate 2, Fiber 0.8, Sugar 0.3, Protein 1.6
SAGE PESTO
My mother-in-law came up with this recipie when I wanted a sage pesto. It has a stronger flavour that Basil based pesto. Goes well with pork, and pasta with portabello mushrooms.
Provided by peleegal
Categories Sauces
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Wash and throughly dry sage leaves and parsley in your salad spinner.
- Put in food processor with parmesean, walnuts, garlic, and salt.
- Process until a gritty but even consistency.
- Gradually add olive oil until pesto has reached desired consistency.
- Divide into 3 equal portions.
- Each portion will coat enough pasta for 4.
Nutrition Facts : Calories 160.2, Fat 15.7, SaturatedFat 3.1, Cholesterol 7.3, Sodium 129.2, Carbohydrate 1.6, Fiber 0.5, Sugar 0.3, Protein 4.3
THREE SISTERS SAUTE WITH SAGE PESTO
Steps:
- Rinse and trim squashes, julienne on a mandoline using the skins for a pasta effect or cut into bite-sized chunks or use whole baby squashes.
- Heat oil in a large saute pan. Add squash and saute for 1 minute, then in succession tossing and stirring with each addition add beans, corn, tomatoes, then add the sage pesto stirring gently to distribute evenly.
- Salt, only if needed and serve immediately.
- Toast pine nuts in a dry saute pan or in a 350 degree F oven on a sheet pan. Combine all ingredients in food processor or blender and process until a smooth.
SPAGHETTI WITH WALNUT SAGE PESTO
Steps:
- Cook spaghetti in a 6-quart pot of boiling salted water until al dente.
- While pasta is boiling, blend parsley, sage, and garlic with salt in a food processor until finely chopped. Add walnuts and pulse until finely chopped. With motor running, add oil in a steady stream. Turn off motor, then add 1/3 cup cheese and pepper and pulse to combine.
- Reserve 1 cup cooking water, then drain pasta in a colander. Thin pesto with reserved cooking water in a serving bowl, then add pasta and toss to combine. Sprinkle with cheese before serving.
HOMEMADE SAGE SAUSAGE PATTIES
Steps:
- In a bowl, combine all ingredients, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties. Refrigerate 1 hour., In a large cast-iron or other heavy skillet, cook patties over medium heat until a thermometer reads 160°, 6-8 minutes on each side.
Nutrition Facts : Calories 162 calories, Fat 11g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 323mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein.
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