Bow Ties – Rants Raves and Recipes

Cauliflower and Pasta

Because of my usual exuberance while shopping at the green grocers I end up with more vegetables that I can eat in the time they will stay fresh. So I did end up roasting a number of red peppers while I was at the grill making grilled eggplant Parmesan, and I still had a large head of cauliflower to use.

So a meatless meal was in order. I also like any meal I can make into a one pot project. If you don’t have a good steamer pot, you can boil the cauliflower and still do this in one pot. The pasta also is your choice, any shape will work for this I used Bow-Ties. For a great color contrast in the meal use a whole grain pasta.

Ingredients for Cauliflower and Pasta

1 large head cauliflower cut into florets
1 larger shallot finely diced
2-3 garlic cloves minced
salt and pepper
Pepper flakes (optional)
Pasta ( your choice)
¼ cup Olive oil approximate
1 cup pasta water
Parmesan cheese (grated)
Parsley finely chopped

Directions for Cauliflower and Pasta.

Perfect Cauliflower Every Time

Cut the cauliflower into florets and place in the steamer basket. Place over pot with highly salted water and cover with lid. Turn heat on high and bring the water up to a boil. Once a boil is reached allow to cook for about 3 minutes, then remove from heat keep covered and let sit for around 10 minutes. Cauliflower is done when a knife pierces the florets easily.

Once the cauliflower is cooked remove the steamer basket or if boiling scoop cauliflower out of the water. Leave the water in the pot and add enough new water to allow the cooking of the pasta.

Bring water up to boil, add the pasta and cook. Just before draining the pasta reserve about a cup of the pasta water.

Take the cauliflower and cut into small bite size pieces

Take the empty pot and return to the burner on medium high heat and allow all the remaining liquid to steam off. Now add the Olive oil allow to heat up then add the shallots and garlic , cauliflower, and pepper flakes and begin to brown. Once the cauliflower begins to brown, add in the pasta and stir to coat all with the oil. If it looks too dry add some of the pasta water and if it’s still dry add a little more oil. Once all is heated serve with a drizzle of Olive oil and a sprinkling of Parmesan and chopped parsley.

Here are a few items to help make this recipe:
Certified Interntional Primavera 5-Piece Pasta Sets
Cuisinart 77-412 Chef’s Classic Stainless 4-Piece 12-Quart Pasta/Steamer Set

This fascinaton with all things vegetable is quite discouraging. A little chicken would have gone along way; but alas it was not to be.

Cauliflower and Pasta

2014-12-06 16:07:51

Serves 4

Write a review

Save Recipe

Prep Time

20 min

Cook Time

10 min

Total Time

30 min

Prep Time

20 min

Cook Time

10 min

Total Time

30 min

Ingredients

1 large head cauliflower cut into florets
1 larger shallot finely diced
2-3 garlic cloves minced
salt and pepper
Pepper flakes (optional)
Pasta ( your choice)
¼ cup Olive oil approximate
1 cup pasta water
Parmesan cheese (grated)
Parsley finely chopped

Instructions

Cut the cauliflower into florets and place in the steamer basket. Place over pot with highly salted water and cover with lid. Turn heat on high and bring the water up to a boil. Once a boil is reached allow to cook for about 3 minutes, then remove from heat keep covered and let sit for around 10 minutes. Cauliflower is done when a knife pierces the florets easily.
Once the cauliflower is cooked remove the steamer basket or if boiling scoop cauliflower out of the water. Leave the water in the pot and add enough new water to allow the cooking of the pasta.
Bring water up to boil add the pasta and cook. Just before draining the pasta reserve about a cup of the pasta water.
Take the empty pot and return to the burner on medium high heat and allow all the remaining liquid to steam off. Now add the Olive oil allow to heat up then add the shallots and garlic and cauliflower, pepper flakes and begin to brown. Once the cauliflower begins to brown add in the pasta and stir to coat all with the oil. If it looks too dry add some of the pasta water and if it's still dry add a little more oil. Once all is heated serve with a sprinkling of Parmesan and chopped parsley.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

Chicken Marsala

Chicken Marsala is a simple recipe that never fails to garner compliments. Three main ingredients chicken, mushrooms, Marsala wine, almost so simple you can’t go wrong.

Preparation for Chicken Marsala

INGREDIENTS for Dinner for 2

1 Chicken breast butterflied one ½ per person
1 cup Marsala wine
8 oz button mushrooms
approximately ¼ diced red onion or 1 shallot
4-5 tbs flour seasoned with garlic salt and pepper
6 tbs butter
4 tbs olive oil
¼ – ½ cup chicken stock if necessary
¼ – ½ cup heavy cream

Cooking directions for Chicken Marsala

Begin by taking the shallot or red onion and dicing finely. Thinly slice the mushrooms. I like to take a very small slice off the edge of the button so it will sit flat on the cutting board and then thinly slice length wise. My sister came up with a unique idea and slices her mushrooms in the egg slicer, it works pretty well.

Into a sauté pan, that is big enough to take the chicken, place half the butter and oil and when heated add the onion and sauté until just slightly softened. Add the mushrooms and cook until all the moisture from the mushrooms has cooked off and the pan is slightly dry.

Remove the mushrooms to a bowl and set aside.

Dredge the chicken in the seasoned flour. Place the remaining butter and oil into the frying pan and when hot add the chicken and cook and brown on both sides. Once the chicken has been cooked put on a plate and place in a 200° oven to hold.

Add the Marsala to the pan and deglaze. Let the wine reduce by about ½ until it becomes slightly syrupy. When reduced add the cream and combine. Put the mushrooms back into the sauce to heat. Add the chicken to cover with sauce and place on serving plate, pouring some of the sauce and mushrooms over. If using pasta as an accompaniment, drain the pasta and add to the remaining sauce in the pan to coat and serve. If there isn’t enough sauce for the pasta add the chicken stock and reduce slightly, then coat the pasta.

Here are a few items to make doing this recipe easier
Japanese Stainless Steel Egg Slicer Cutter #7527
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
Zwilling J.A. Henckels Twin Four Star 6-Inch High Carbon Stainless-Steel Chef’s Knife

Yum

Chicken Marsala with Bow Tie Pasta

Ingredients

INGREDIENTS for Dinner for 2
1 Chicken breast butterflied one ½ per person
1 cup Marsala wine
8 oz button mushrooms
approximately ¼ diced red onion or 1 shallot
4-5 tbs flour seasoned with garlic salt and pepper
6 tbs butter
4 tbs olive oil
¼ - ½ cup chicken stock if necessary
¼ - ½ cup heavy cream

Instructions

Begin by taking the shallot or red onion and dicing finely. Thinly slice the mushrooms. I like to take a very small slice off the edge of the button so it will sit flat on the cutting board and then thinly slice length wise. My sister came up with a unique idea and slices her mushrooms in the egg slicer, it works pretty well.
Into a sauté pan, that is big enough to take the chicken, place half the butter and oil and when heated add the onion and sauté until just slightly softened. Add the mushrooms and cook until all the moisture from the mushrooms has cooked off and the pan is slightly dry.
Remove the mushrooms to a bowl and set aside.
Dredge the chicken in the seasoned flour. Place the remaining butter and oil into the frying pan and when hot add the chicken and cook and brown on both sides. Once the chicken has been cooked put on a plate and place in a 200° oven to hold.
Add the Marsala to the pan and deglaze. Let the wine reduce by about ½ until it becomes slightly syrupy. When reduced add the cream and combine. Put the mushrooms back into the sauce to heat. Add the chicken to cover with sauce and place on serving plate, pouring some of the sauce and mushrooms over. If using pasta as an accompaniment, drain the pasta and add to the remaining sauce in the pan to coat and serve. If there isn't enough sauce for the pasta add the chicken stock and reduce slightly, then coat the pasta.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.rantsravesandrecipes.com/chicken-marsala-with-bow-tie-pasta/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.