recipe: warm rasperry vinagrette pasta salad with beets and squash
Makes a ton
1 box tri-color rotini, cooked according to directions.
1 lb chicken breast cut into chunks (optional; omit for vegetarian or vegan recipes)
4 small beets sliced into ~1/8 in half-moons
1 medium zucchini sliced into ~1/4 to ~1/2in half-moons
1 small pattypan squash sliced into small sections
2/3 cup diced red onion
2 cloves garlic, minced
10 oz spinach (fresh or thawed & drained if frozen)
~1/4 cup fresh raspberries, mushed up (approximately 10 or so raspberries? Maybe more. I didn't measure.)
~1/4 cup chopped walnuts pounded with a kitchen mallet into tiny chunks
~1/2 tbsp Tamicon (tamarind concentrate) paste. (You can probably substitute tomato paste if you can eat tomatoes.)
pinch of salt
approx 3 tbsp sherry vinegar (I eyeballed it)
approx 1/4 cup extra virgin olive oil (again eyeballed, just basically enough to make a marinade to coat the veggies)
sprinkling of Italian spices: oregano, marjoram, basil, black pepper, parsley and a dash of red pepper flakes
chicken or vegetable broth or water to help aid simmering
(Probably you can boil the beets first for a little while before marinating and then cook the pasta in the beet juice? The way I did it, the squash came out perfect but the beets were a little on the firm side. Or you could marinate them longer or slice them thinner)
mix 3 tbsp sherry vinegar and 1/4 cup evoo together with 1 clove garlic and Italian spices. Mix up zucchini, beets and squash with the marinade and set them in a ziplock for at least 1/2 hour.
mix up red onions, raspberries, walnuts and tamicon paste and simmer in a large pan on medium heat with olive oil and the other clove of garlic until soft. Add the marinade + veggies and a bit of chicken stock so nothing sticks to the pan & the squash and beets have some liquid to absorb. Add spinach and wilt it in with the cooking veggies.
Cook until veggies are to desired firmness, then remove from pan and set aside. Deglaze pan with a bit of olive oil and chicken stock and add chicken. Cook chicken chunks in pan until they are cooked through. Add veggies back in, stir and then stir in the rotini. Serve warm with some parmesan cheese.
This entry was originally posted at https://eve11.dreamwidth.org/1280966.html. Comment wherever you would like.
1 box tri-color rotini, cooked according to directions.
1 lb chicken breast cut into chunks (optional; omit for vegetarian or vegan recipes)
4 small beets sliced into ~1/8 in half-moons
1 medium zucchini sliced into ~1/4 to ~1/2in half-moons
1 small pattypan squash sliced into small sections
2/3 cup diced red onion
2 cloves garlic, minced
10 oz spinach (fresh or thawed & drained if frozen)
~1/4 cup fresh raspberries, mushed up (approximately 10 or so raspberries? Maybe more. I didn't measure.)
~1/4 cup chopped walnuts pounded with a kitchen mallet into tiny chunks
~1/2 tbsp Tamicon (tamarind concentrate) paste. (You can probably substitute tomato paste if you can eat tomatoes.)
pinch of salt
approx 3 tbsp sherry vinegar (I eyeballed it)
approx 1/4 cup extra virgin olive oil (again eyeballed, just basically enough to make a marinade to coat the veggies)
sprinkling of Italian spices: oregano, marjoram, basil, black pepper, parsley and a dash of red pepper flakes
chicken or vegetable broth or water to help aid simmering
(Probably you can boil the beets first for a little while before marinating and then cook the pasta in the beet juice? The way I did it, the squash came out perfect but the beets were a little on the firm side. Or you could marinate them longer or slice them thinner)
mix 3 tbsp sherry vinegar and 1/4 cup evoo together with 1 clove garlic and Italian spices. Mix up zucchini, beets and squash with the marinade and set them in a ziplock for at least 1/2 hour.
mix up red onions, raspberries, walnuts and tamicon paste and simmer in a large pan on medium heat with olive oil and the other clove of garlic until soft. Add the marinade + veggies and a bit of chicken stock so nothing sticks to the pan & the squash and beets have some liquid to absorb. Add spinach and wilt it in with the cooking veggies.
Cook until veggies are to desired firmness, then remove from pan and set aside. Deglaze pan with a bit of olive oil and chicken stock and add chicken. Cook chicken chunks in pan until they are cooked through. Add veggies back in, stir and then stir in the rotini. Serve warm with some parmesan cheese.
This entry was originally posted at https://eve11.dreamwidth.org/1280966.html. Comment wherever you would like.