Behold, The Recipe For Corinne’s Cheese Pasta From ‘The Bachelor’

Will she choose cheese pasta over love? Nobody knows (except Reality Steve).

If you’ve been keeping up with “The Bachelor” this season, you’re focused on one person and one person only: Corinne Olympios.

The reality contestant and “business owner” has taken the show by storm, intriguing viewers with her extraordinary ability to sleep, her lack of interest in the Backstreet Boys and, of course, the freeness in which she references her nanny, Raquel.

“Raquel keeps my life together, OK?” Olympios said on an episode of “The Bachelor.” “She makes sure my bed is made every morning, makes my cucumbers, and like my vegetable slices for lunch. She makes me lemon salad. She knows exactly how much oil, lemon, and garlic salt I like. And cheese pasta. I have tried so many times to make cheese pasta….

Kimbrough: Your grocery store’s top 10

The year is nearing its end and upon reflection, it hit me that baked goods in pans with small indentions frequently made their way into my kitchen and columns in 2016.

A homemade apple cider doughnut dusted in a little brown sugar with a side of vanilla biscotti coffee is my favorite day-starter and anytime snack, for that matter. I also popped out Peabody Hotel muffins, strawberry and blueberry muffins and even heathy bran versions.

Doughnuts and muffins aside, my goal with each food column has been to teach you something new, ranging from $2.99 supermarket finds to holiday tablescapes.

I’ll end 2016 with a brief recap of my favorite supermarket products, some of which made their debut this year and others that recently landed on my food radar.

1. King’s Hawaiian Bread deserves a medal for converting their world-famous sweet rolls into sliced bread. The saying, “the greatest thing since sliced bread” definitely applies to this delicious product. Those of you who converted long ago to wheat bread will be coming back.

2. It’s not as sweet, but another great addition to the bread aisle is Dave’s Killer 21 Whole Grains and Seeds Organic Bread. It’s a little pricey, but I feel good about grabbing a thick slice as a quick breakfast, snack or bookend for a healthy sandwich. If you can get past the strange-looking seeds, it’ll quickly become a favorite.

3. Quaker Oats Breakfast Flats — When time is short, grabbing one in my favorite flavor, cranberry almond, proved to be a viable alternative to the drive-through biscuit.

4. Pepperidge Farm Brussels Cookies — Every now and then, the urge for a cookie must be met. I never met a cookie from the small white packages that I didn’t like, but I have a new favorite. The description says it better than me: “Lace-thin, crisp cookies embrace a layer of smooth, luxurious, dark chocolate.” Also on shelves now, Pepperidge Farm’s Gingerbread Men and Women. They’ll be gone after New Year’s, so grab them now.

5. Progresso Heart Healthy and Reduced Sodium Soups — I love to make homemade soup, but when my freezer supply is low, I select one of these. With a lower sodium count than most canned soups and flavors like Italian Wedding with Meatballs and Chicken Gumbo, what’s not to love?

6. Speaking of heart healthy, I can indulge in one of my favorite meals…

Sausage and Ricotta Lasagna

There is no better meal to feed a crowd than lasagna. Tender sheets of pasta get layered with endless amounts of sauce and cheese for a dish that’s pure comfort. Flavor combinations may come and go, but no matter your ingredient lineup, there is one key element to mastering this dish. “The hallmark of a perfect lasagne is slightly crunchy edges and a warm gooey center,” Mark Ladner, executive chef of Del Posto in NYC, tells us. (That’s right. He said lasagne. The word lasagna is technically the singular term for one noodle sheet, while the finished product is called lasagne. But, for consistency’s sake, we’re going with the former. Sorry, Nonna!)

Our version layers fresh pasta sheets with sausage ragù and pesto ricotta for a dish that’s rich and bright—and might even replace your grandmother’s recipe (we won’t tell). In addition to chef Ladner, we tap Bruce Kalman, pasta guru and chef/owner of Pasadena’s Union Restaurant, for his tip and tricks for making the perfect lasagna.

Tasteful Noods

So you’ve made your pasta dough and let it rest overnight in the fridge (crucial for allowing the dough to hydrate and the gluten to relax), now it’s time to roll out. “The dough should be well laminated, meaning sheeted and trifolded about 14 times,” Kalman explains. By taking the time to go through this process, you get a smooth dough that can easily be rolled out.

As for the thickness, the two chefs differ in technique. Kalman prefers “to make a dough that has some chew to it, because the pasta will get lost in the lasagne pretty easily if not.” Ladner, on the other hand, serves up a whopping 100-layer lasagna at Del Posto, so naturally he rolls his sheets much thinner, to one millimeter thick. Since we’re working with a fraction of those layers, we go with ⅙ inch thick.

(Some) Assembly Required

There is indeed an art to assembling a lasagna. Once you have all your components (pro tip: Making your dough sheets one day ahead helps ensure the flavors meld and the dough rests), it’s construction time. Here are Kalman’s three steps to lasagna perfection.

① Always have sauce on the bottom, so the lasagna does not burn.
② Press down between every layer as you build, so the lasagna is firm and dense.
③ Allow the lasagna to cool completely, then cut into individual portions and reheat for a twice-baked effect.

Ladner is also a proponent of cooling his lasagna completely and will even chill it overnight. If you just can’t wait (hey, we…

15 Protein-Packed Recipes Where Lentils Stand In For Meat

Lentils are more than just for soups — there, we said it. While lentil soup is, no doubt, delicious, we think it’s also great to experiment with all the possibilities these little legumes have to offer. Lentils are a fabulous choice for when you’re eating on a budget and for when you need to cook something fast because, unlike beans, you don’t need to soak lentils before cooking them. They are also generally higher in protein and high in fiber so they keep you fuller longer. Not only that, because of their hearty texture, lentils make a wonderful substitute for meat in recipes of all kinds. You can use them to make meat sauces like this Hearty Lentil Broccoli Bolognese or this Lentil and Mushroom Ragu or meaty burgers like this Foolproof Mega Lentil Burger.

Just as there are lentils of all kinds, there are different uses for different types of lentils. Red lentils get mushy when cooked, so they’re good for soups, stews, and chilis. Brown, French, and black or beluga lentils hold their shape when cooked so they’re good in veggie meatballs, burgers, or any other recipe where you want a chunky texture.

Ready for recipes? We’re right there with you. Try these 15 awesome recipes where lentils are the perfect stand-in for meat.

1. Lentil, Walnut, and Millet Meatballs

Lentil Walnut Millet Meatballs 1

If you’ve ever had meatballs made from seitan, textured vegetable protein, or even tofu, you know that it’s possible to make delicious meatless meatballs. But did you know, you can make meaty and hearty meatballs from legumes, grains, and nuts? It’s true! These Lentil, Walnut, and Millet Meatballs are combined with onions, tomato paste, and spices and herbs for flavor, and then baked until brown and crispy. Toss these meatballs on a blanket of spinach leaves and brown rice pasta, add some cashew cheese if your heart desires it, and dig in.

2. Hearty Lentil and Brown Rice Burgers

burge

The challenge that most run into when it comes to making homemade veggie burger patties is that they tend to quickly fall apart. The great thing about these Hearty Lentil and Brown Rice Burgers is that they hold together surprisingly well. They are hearty, flavorful, and go well with barbecue sauce or any of your other favorite burger toppings. If you don’t own a barbecue, they can be cooked in a pan on the stove-top for an easy weeknight meal.

3. Cranberry Lentil Loaf With Maple Glaze

Cranberry Lentil Loaf With Maple Glaze

This gluten-free Cranberry Lentil Loaf With Maple Glaze is definitely is so delicious, yet it’s super easy to make. Black lentils create a meaty, hearty base speckled with chia seeds, vegetables, and bright red cranberries that provide a burst of flavor. It’s finished off with a sweet maple-mustard glaze that’s like icing on the cake … err, loaf.

4. Harira Soup With Hummus Pitas

soup

This Harira Soup With Hummus Pitas is so hearty, it’s pretty much a stew — and unlike the original Moroccan recipe, this one doesn’t need meat to taste meaty! Lentils, rice, and chickpeas get the job done. If you want some extra spice, feel free to throw in cayenne pepper or a minced chili pepper, then serve with the pitas and hummus to make it a complete meal.

5. Lentil Apricot Tapenade With Curry Aioli

Lentil Apricot Tapenade With Curry Aioli [Vegan, Gluten-Free]

Traditional tapenade calls for anchovies, but this Lentil…

Lancaster co-op inspires fall Harvest menu

From the day after Labor Day until Christmas, I have one primary food goal.

That would be finding the best butternut squash or pumpkin gnocchi and ravioli in the region.

I do not want pumpkin anywhere near my coffee or my beer, but both butternut squash and pumpkin are perfect with fresh pasta, especially with browned butter, fried sage and any garlicky green.

I buy fresh pasta to cook at home when I can find it, of course, but I also scour restaurant menus, seeking out the best preparations for this seasonal treat.

One place to get the real deal is Harvest Seasonal Grill & Wine Bar, which has deepened its long-time partnership with the Lancaster Farm Fresh Co-op to inspire its autumn menu.

Butternut squash is central to many of Harvest’s autumn dishes, especially its popular butternut squash soup. It is also used in a new pumpkin ravioli, which includes butternut squash purée, sage brown butter, cranberries, sautéed baby spinach, toasted pumpkin seeds and gingerbread dust.

“The sage brown butter on that dish is ethereal, and the gingerbread dust sprinkled on top is so unique. It’s a perfect dish,” says Harvest Executive Chef Josh Short in announcing the menu.

Dave Magrogan launched Harvest Seasonal Grill & Wine Bar six years ago. It currently has six locations, including the one at the Moorestown Mall.

The restaurant partnered with Lancaster Farm Fresh Co-op, which now has 125 member farmers, since its inception, but much of the fall menu is directly influenced by the farms’ fall bounty specifically grown for Harvest.

“In the beginning, we had to work hard to source specific ingredients for specific dishes, but after an incredible six-year relationship with the farmers located in Lancaster, Pennsyvlania, they are basically growing for us, and our dishes have never tasted better,” said Magrogan.

Chicken Pasta | Indian Cooking Recipes

Today we are making Chicken Pasta Indian Style! Awesome comfort food, ideal any time! …. Well maybe not breakfast! Haha!

Firstly I just wanna say, today’s video is a collab with a good friend of mine who is a Henna Mehndi Artist from Dubai and shows amazing YouTube videos of her beautiful designs and how these are done!
So if you like, then please do pop over to her channel, show some love and subscribe!

And hey if this is your first time on this channel, and you like food, hit subscribe to stay up to date with new videos every week!

If you enjoyed this video, please do give me a thumbs up and with that being said, let…

This Pizza Is Garbage — Literally

One pizza place has taken to experimenting with some pretty out-there toppings: food waste.
At a private event that the Rockefeller Foundation and The Huffington Post hosted last month to mark the first day of SXSW Eco week in Austin, Texas, local restaurant Bufalina prepared a special meal of appetizers, pastas and pizzas made with produce that would otherwise have been tossed in the compost or trash.
The recipes included overgrown kale stems and stunted spinach with yellowed edges, for example, Bufalina owner Steven Dilley told HuffPost. He had specifically reached out to local farms to retrieve vegetables they would have thrown away.
“It’s perfectly edible food ― it’s just aesthetically, it might not look beautiful,” Dilley says in the video above. “We look at the appearance of a vegetable, but many times that bears very little relationship to taste.”
The dinner, which brought together experts from business, academia and government, was meant to raise awareness of the problem of food waste, and how everyone can…

Salmon Pasta with Cream Cheese, the Best Homemade Pasta with Salmon

Salmon Pasta Recipe

Salmon Pasta.Combine salmon with creamy cheese and let it melt on your palette -add pasta and a beach and it’ll taste as good as a holiday. This not-so-traditional pairing of fish and cheese will surprise and delight your tastebuds and you can whip it up in no time.
Watch the Salmon Pasta video recipe:


Vincenzo’s Dad introduced him to this delicious salmon pasta recipe and the duo recreated it on the beach of Pescara!
salmon pasta recipe

Ingredients:
350g Fresh salmon
¼ onion
Handful of cherry tomatoes
200g Philadelphia cream cheese
Extra virgin olive oil (evoo)
Sea/Rock Salt
5L water
500g mezze maniche pasta (You can also use Rigatoni or Penne)
Utensils:
1 x large fry pan
Large pot for boiling pasta
Pasta strainer
Method:
1. To make your salmon pasta recipe, heat up a generous amount of evoo in a...