Sauteedbabytomatoeswitharugula Recipes

Steps:

• Rinse octopi in running water. Cut head lengthwise and remove excess matter including the beak. **We separated the heads from the bodies on some of the octopi
• Add lemon juice to Octopi as they're waiting to be cooked.
• Heat olive oil in large skillet. Add minced garlic and cook until browned.
• Add Octopi and sprinkle with herbs and salt.
• Cook, stirring occasionally, over medium heat, until octopi is firm and turn purple. **I cooked mine for about 7 minute Like I said, I don't know if that was too long, since it was my first time, but better be safe than sorry when it comes to cooking seafood.
• Cover and cook the final minute if needed.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
• Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.

Steps:

• Rinse tomatoes and pat dry. Heat olive oil over medium heat. When hot, add tomatoes and stir 3 minutes. Add garlic and salt, stirring 1 minute. Remove pan from heat and spoon tomatoes into a bowl.
• Off the heat, stir arugula in hot pan just until almost wilted. Add to tomatoes and season with pepper and vinegar, stirring gently to mix. Serve warm or at room temperature.

Steps:

• Place pine nuts in a skillet over medium-high heat. Cook, stirring constantly, until toasted and fragrant, about 2 minutes.
• Heat oil in a large skillet over medium heat. Add onion; cook, stirring often, until starting to brown, about 5 minutes. Add garlic; cook and stir, about 1 minute. Stir in baby kale a few handfuls at a time until it starts to wilt. Cover and cook until kale is completely wilted and hot, 3 to 4 minutes. Season with salt and pepper.
• Remove from heat and stir in pine nuts and golden raisins. Cool briefly before serving, about 5 minutes.

Steps:

• In a medium saucepan, bring 2 quarts of salted water to a boil.
• Set up a bowl with ice water and place near the sink.
• Place asparagus in boiling water and leave in for 2 to 3 minutes or until barely limp. Immediately transfer asparagus to ice bath for 5 minutes to stop the cooking process.
• Meanwhile, in a medium saute pan over medium-high heat, add olive oil, mushrooms and garlic. Cook about 2 minutes or until mushrooms are beginning to brown. Add tarragon and salt, pepper and a splash of vinegar. Set aside.
• On 6 salad plates, plate 4 or 5 spears of asparagus. Top with a mound of arugula and arrange 2 or 3 slices of tomato on each mound. Drizzle porcini dressing over each salad and serve.

Steps:

• 1. Line a rimmed baking sheet with foil, making sure to cover the inside of the rim. Adjust an oven rack to the middle position and preheat the oven to 425°F/220°C.
• 2. Poke the tomatoes with a paring knife to allow steam out during cooking. Place them in a large bowl and season with salt and pepper. Add the oil, vinegar, sugar, Worcestershire sauce, garlic, and Aleppo pepper and rub over the tomatoes with your fingertips, making sure the ingredients are well combined.
• 3. Spread the tomatoes in an even layer on the prepared baking sheet. Roast until the tomatoes are broken down and caramelized, 45 to 60 minutes, stirring twice during cooking. Transfer to a cooling rack and cool to room temperature before using.

Steps:

• When you are ready to prepare your meal: Boil the egg noodles and drain (see Step #11). Melt some butter (and/or olive oil) in a saute pan. Add the noodles, salt and pepper and cook for a 3-4 minutes on medium heat.
• Add the arugula and stir; cooking just until slightly wilted; about 30-45 seconds. Remember that the arugula will continue to cook off heat.
• Arrange the noodles on a serving platter, (I added a light drizzle of olive oil), sprinkle of salt and cracked black pepper. Sprinkle all over with the walnuts.
• Add a dollop of thick plain yogurt to each serving; garnish with fresh parsley.
• How to make Turkish Noodles (Eriste) by hand: In a large bowl, sift flour with salt. Make a hole in the middle. Crack the eggs inside. Slowly mix the flour into the eggs with your fingers.
• Place the dough on a lightly floured counter, knead well until smooth (no more crumbles). While you are kneading, wet your hands 2-3 times so the dough is smooth.
• Give the dough a round shape and cover it with a clean towel. Set aside for about 30 minutes.
• Place some flour on the counter and the rolling pin. Cut the dough into 3 pieces (original recipe 2 pieces). Roll each piece out into a rectangle shape until you have very thin sheets.
• Leave the sheets for 1 hour on the floured counter or tray.
• For each sheet, first roll it, then cut the rolls into strips about 1 cm wide . Open up the rolls immediately (to avoid the dough sticking together) and place on parchment paper. Then cut the strips 2.5 cm in length. (For imperial measurements, I roughly gauged, cutting the rolls into a width of 1", then again into 3" lengths-give or take a half inch.).
• Boil water with salt in a large pot. Throw the noodles in, cover pot and immediately bring back to boil. Once water is boiling, remove lid and cook pasta for about 4-5 minutes. Taste to see if the noodles are cooked. Drain.
• For KitchenAid stand up mixer method: Add all ingredients to the bowl and using a dough hook, knead for approximately 5 minutes or until dough is smooth. You will need to stop the machine and coax the flour/egg mixture downward into the bowl. Proceed with recipe in Step #7.
• This next step I *did not* test: If you don't want to cook the pasta immediately, spread the noodles on parchment paper until they have all dried. Store the dried pasta in a Ziploc-type bag, an airtight jar, etc.
• Cooking time does not include preparing the egg noodles.