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Tricolore Skillet LasagnaIngredientsKosher saltFreshly ground black pepper12 oz. lasagna noodles1/4 c. extra-virgin oliv...
17/03/2023

Tricolore Skillet Lasagna
Ingredients
Kosher salt
Freshly ground black pepper
12 oz. lasagna noodles
1/4 c. extra-virgin olive oil, plus more for baking sheet
1 onion, thinly sliced
4 cloves garlic, thinly sliced
1 (28-oz.) can whole peeled tomatoes
6 oz. prepared basil pesto (¾ c.)
8 oz. fresh mozzarella, thinly sliced
1/2 c. grated Parmesan (2 oz.), plus more for serving
Directions
SAVE TO MY RECIPES
Step 1
Fill a large oven-safe, straight-sided skillet (preferably 12") about ¾ full with water and bring to a boil. Add 1 tablespoon salt and return to a boil. Add the lasagna noodles and cook, turning often with tongs, two minutes less than the package directions for al dente (usually about 7 minutes). Transfer noodles to an oiled baking sheet and gently toss to coat. Drain skillet.
Step 2
Preheat broiler to high with a rack in the upper third. Heat olive oil in the same skillet over medium-high. Add onion and garlic and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring often, until onions begin to brown, 3 to 5 minutes. Add tomatoes, breaking them up with your hands as you add them to the skillet, and stir to combine. Bring to a simmer and cook 5 minutes.
Step 3
Remove the skillet from the heat and add the noodles, tossing gently and letting them fold onto themselves until evenly coated with the sauce. Dollop with the pesto and top with the mozzarella and Parmesan. Transfer skillet to the oven and broil until cheese is melted and bubbly, 2 to 3 minutes. Let cool slightly before serving, topped with more Parmesan.

Egg Roll BowlsIngredients1 tbsp. vegetable oil1 clove garlic, minced1 tbsp. minced fresh ginger1 lb. ground pork1 tbsp. ...
17/03/2023

Egg Roll Bowls
Ingredients
1 tbsp. vegetable oil
1 clove garlic, minced
1 tbsp. minced fresh ginger
1 lb. ground pork
1 tbsp. toasted sesame oil
1/2 onion, thinly sliced
1 c. shredded carrot
1/4 green cabbage, thinly sliced
1/4 c. low-sodium soy sauce
1 tbsp. sriracha
Kosher salt
1 green onion, thinly sliced
1 tbsp. toasted sesame seeds
Directions
SAVE TO MY RECIPES
Step 1
In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook until fragrant, 1 minute.
Add pork and cook, stirring occasionally, until meat is golden in parts and cooked through, 8 to 10 minutes, breaking meat into small pieces with spoon or spatula.
Step 2
Push pork to the side and add sesame oil. Add onion, carrot, and cabbage. Stir to combine with meat and add soy sauce and sriracha. Cook until cabbage is tender, 5 to 8 minutes. Season to taste with salt.
Step 3
Transfer mixture to a serving dish and garnish with scallions and sesame seeds.

Stuffed PeppersIngredients1/2 c. uncooked rice2 tbsp. extra-virgin olive oil, plus more for drizzling1 medium onion, cho...
15/03/2023

Stuffed Peppers
Ingredients
1/2 c. uncooked rice
2 tbsp. extra-virgin olive oil, plus more for drizzling
1 medium onion, chopped
2 tbsp. tomato paste
3 cloves garlic, minced
1 lb. ground beef
1 (14.5-oz.) can diced tomatoes
1 1/2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
6 bell peppers, tops and cores removed
1 c. shredded Monterey jack
Freshly chopped parsley, for garnish
See All Nutritional Information
Directions
SAVE TO MY RECIPES
Step 1
Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
Step 2
Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.
Step 3
Place peppers cut side-up in a 9"-x-13" baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with Monterey jack, then cover baking dish with foil.
Step 4
Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
Step 5
Garnish with parsley before serving.

Sheet-Pan Lemon Butter Chicken ThighsIngredients1/2 c. (1 stick) butter, softened, divided1 1/4 lb. baby potatoes, halve...
13/03/2023

Sheet-Pan Lemon Butter Chicken Thighs
Ingredients
1/2 c. (1 stick) butter, softened, divided
1 1/4 lb. baby potatoes, halved
kosher salt
freshly ground black pepper
1 lemon zested and thinly sliced
4 tsp. chopped fresh thyme, divided, plus more leaves for serving
1 1/2 tsp. dried oregano, divided
2 1/2 lb. bone-in skin-on chicken thighs
1 small red onion, halved and cut into 3/4" wedges
5 cloves garlic, unpeeled
Directions
SAVE TO MY RECIPES
Step 1
Preheat oven to 425°. Using a spatula, spread 2 tablespoons butter on the bottom of a large rimmed baking sheet. Add potatoes, season with salt and pepper, and toss to coat. Roast until they just start to turn golden, about 15 minutes.
Step 2
Meanwhile, in a medium bowl, stir together remaining 6 tablespoons butter, lemon zest, 3 teaspoons thyme, and 1 teaspoon oregano.
Step 3
Pat chicken thighs dry with paper towels and season with salt and pepper. Rub butter mixture all over chicken, including under the skin. Sprinkle with remaining 1 teaspoon thyme and ½ teaspoon oregano.
Step 4
Add onion, lemon slices, and garlic to baking sheet and toss with potatoes. Nestle chicken thighs among potato mixture. Roast until golden and chicken reaches an internal temperature of 165°, about 35 minutes.

Air Fryer Pork ChopsIngredients4 boneless pork chops, about 1"-thick2 tbsp. extra-virgin olive oil1/2 c. finely grated P...
11/03/2023

Air Fryer Pork Chops
Ingredients
4 boneless pork chops, about 1"-thick
2 tbsp. extra-virgin olive oil
1/2 c. finely grated Parmesan
1 tsp. garlic powder
1 tsp. kosher salt
1 tsp. onion powder
1 tsp. smoked paprika
1/2 tsp. freshly ground black pepper
See All Nutritional Information
Directions
SAVE TO MY RECIPES
Step 1
Pat pork chops dry with paper towels, then coat both sides with oil.
Step 2
In a medium bowl, combine Parmesan, garlic powder, salt, onion powder, paprika, and black pepper. Coat both sides of pork chops with Parmesan mixture, pressing to adhere.
Step 3
In an air-fryer basket, arrange pork chops in a single layer. Cook at 375°, flipping halfway through, until an instant-read thermometer inserted into thickest part of pork chop registers 145°, about 9 minutes.
Step 4
Let pork chops rest about 10 minutes before serving.

Breakfast TostadasIngredients6 small corn tortillas2 tbsp. extra-virgin olive oil, divided Kosher salt1 (15-oz.) can bla...
09/03/2023

Breakfast Tostadas
Ingredients
6 small corn tortillas
2 tbsp. extra-virgin olive oil, divided
Kosher salt
1 (15-oz.) can black beans, rinsed and drained
3 tbsp. water
1 c. shredded pepper jack cheese
1 avocado, halved and pitted
Juice of 1/2 lime
2 tbsp. chopped fresh cilantro
Freshly ground black pepper
6 large eggs
Pickled jalapeños, pickled red onions, and salsa, for serving
Directions
SAVE TO MY RECIPES
Step 1
Preheat oven to 400°. On a large baking sheet, arrange tortillas in a single layer. Lightly brush both sides with 1 tablespoon oil; season with salt. Bake until golden and crispy, about 15 minutes.
Step 2
In a small bowl, mash beans with a fork until mostly smooth but with some chunks remaining. Stir in water.
Step 3
Divide beans among tortillas and spread in an even layer. Top with cheese. Continue to bake until cheese is melty, about 5 minutes more.
Step 4
In another small bowl, smash avocado until smooth. Stir in lime juice and cilantro; season with salt and pepper.
Step 5
In a medium nonstick skillet over medium heat, heat remaining 1 tablespoon oil. Working in batches, crack eggs into pan and cook until whites are set, about 3 minutes; season with salt and pepper.
Step 6
Top tortillas with smashed avocado, 1 egg, jalapeños, onions, and salsa.

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