pan sear

anonymous asked:

how do you make pan seared spaghetti??

Disclaimer: I am not a cooking expert and will probably kill myself with things I accidentally discover

So you put spaghetti in a pan big enough to hold the length of spaghetti noodles you have, along with just enough water to cover the noodles, maybe slightly less and ~2 tablespoons of olive oil/canola oil/whatever. You just want to kind of stir the noodles around with a fork while they cook and while they boil, add salt, pepper, and Italian seasoning shit to taste (and some dried onion flakes if that’s your thing, I really like them). I usually add a little bit of marinara sauce and some Parmesan about midway through the noodle cooking process bc it gives the noodles bomb ass flavor. I pretty much cook all that till most, if not all of the water has evaporated, then I add a bit more marinara and parmesan and pretty much sauté the noodles. I usually serve it with a little bit of marinara and parmesan on top (to taste, obviously) and bam. Pan seared spaghetti. (The noodles get sort of a caramelization so it’s kind of pan seared but not really but whatever, it’s really good)

A HEALTHY WITCH, IS A HAPPY WITCH, SWEET POTATOE FALAFEL WITH ZA' ATAR ZESTED YOGURT SAUCE


Sweet Potato Falafel With Za'atar Zested Yogurt Sauce

Source,
Stephanie Lang, MS, RDN, CDN

By Stephanie Lang, MS, RDN, CDN, at Savor Health - Reviewed by a board-certified physician.

Updated January 31, 2017
(29 ratings)
Total Time 105 min
Prep 30 min, Cook 75 min
Yield 4 servings (316 cals each)

Sweet potatoes are an autumn favorite that often pop up in unexpected dishes—and for good reason! They are high in the carotenoid beta-carotene, which is the precursor to Vitamin A.

Carotenoids are antioxidants that boost immunity and protect against cancer. This recipe uses sweet potato as a base for a delicious pan-seared falafel. Serve the falafel in a whole wheat pita with a heavy drizzle of cool tahini yogurt sauce and lots of fresh crunchy vegetables and herbs.

Ingredients
2 medium sweet potatoes
1.5 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon za'atar
¼ cup chopped fresh parsley or cilantro
2 tablespoons fresh lemon juice (from half a lemon)
1 cup chickpea flour
¼ teaspoon salt
2 tablespoons canola oil, for pan-frying
1 cup plain low-fat yogurt
2 tablespoons tahini
½ teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon ground cumin
½ teaspoon za'atar
¼ teaspoon salt
2 tablespoons chopped parley or cilantro
1 small garlic clove, pressed or crushed into a paste

Preparation

Preheat oven to 425F.

Poke the sweet potatoes all around with a fork, wrap in foil, and bake in the oven for 45 minutes to an hour, until tender. Let cool.

Scoop out the inner flesh of the sweet potatoes and place in a large bowl. Mash the potatoes and add in the spices, herbs, lemon zest, chickpea flour, lemon juice, and salt.
Place the mixture in the refrigerator for 30 to 60 minutes to chill and firm up (you can also do this ahead of time and let sit in the refrigerator overnight).

Scoop out the falafel mixture by the heaping tablespoon and roll into balls.

Heat a cast iron or heavy skillet over medium high heat. Add 1 tablespoon canola oil and drop in half of the falafel balls. Cook 3 minutes per side or until golden brown on the outsides and cooked through on the inside. Repeat with remaining tablespoon oil and falafels.

To make the yogurt sauce: Whisk together the yogurt, tahini, lemon zest and juice, spices, salt herbs, and garlic. Taste and adjust seasonings as needed.

Serve the falafels in a pita sandwich or atop a salad with a drizzle of yogurt sauce, crunchy vegetables, and extra herbs.

Ingredient Variations and Substitutions

Try this recipe with 1.5 cups pumpkin puree in place of the sweet potato for a similar color and nutrition profile with a slightly different flavor.

Can’t have dairy?

Instead of the yogurt sauce, serve the falafel with smashed fresh chickpeas with red onion and herbs, homemade or store-bought hummus, or a mix of equal parts tahini paste and water with lemon juice and garlic to taste.

Having company?

Instead of stuffing the falafel into a sandwich, create a mezze platter with the falafel and a bunch of Mediterranean-style salads (think tomato and cucumber, tabouli, or cabbage slaw) and dipping sauces and spreads (hummus, babaganoush) for people to sample.

Cooking and Serving Tips

Roast the sweet potato a day or 2 ahead to speed up the falafel making process.

Spread the discarded sweet potato skins on a baking sheet and drizzle with a little olive oil and bake in a 350F oven for 20 to 30 minutes until the skins have crisped up into delicious chip-like pieces.

The tahini yogurt sauce contains one clove of fresh garlic, which adds a pungent savory flavor.
Raw pressed, chopped, or crushed garlic contains the ingredients to make a compound called allicin, which helps form a variety of organosulfur products that may aid in the prevention of chronic disease like cancer and cardiovascular disease.

When chopping garlic that will eventually be cooked, just let it rest on the counter for 10 minutes before cooking so that you can activate the allicin before the garlic hits the heat.

This recipe adheres to recipe guidelines and cancer prevention recommendations outlined by the American Institute for Cancer Research.

POSTED BY, PHYNXRIZNG

welp alice shakespeareandpunk in the kitchen tonight proving that they can’t all be winners

i attempted a pan seared steak in an orange ginger sauce with stir fried veggies and everything went wrong, so takeout has been ordered

My husband thinks I’m the best at cooking because I don’t dry the shit out of everything and I use paprika so stuff looks more visually appealing.

Ahaha. I love my mom in law: she made it clear that everyone does chores, even the breadwinner, and she doesn’t particularly like food so she doesn’t really know how to cook or season things. So she was really impressed by chicken parmesan, and J thinks a piece of pan seared salmon with fresh ground pepper and lemon is like… high end chef stuff. Also, basmati rice. He asked me how I got the rice to do that, haha.

Working on this weekends special with chef. Going to be a pan seared Suzuki (Japanese sea bass) fillet probably with a soy infused beurre blanc or pan sauce, heirloom carrots, garnished with citrus powders and micro greens. Can’t wait to see it all come together. The fish alone is delicious

3

That’s it. There’s no way this man hasn’t murdered people. If this man is not a serial killer I will eat my own hand. I will literally cut off my left hand, pan sear it for 40 minutes with some asparagus and potatoes and eat it.