LEMON-AND-PARSLEY OIL
Provided by Molly O'Neill
Categories condiments, dips and spreads
Time 15m
Yield About 1 1/2 cups
Number Of Ingredients 3
Steps:
- Bring a large pot of water to the boil. Add the parsley and blanch for 30 seconds. Drain and rinse under cold running water until cool. Drain and dry the parsley well. Place in a food processor with 5 tablespoons of the olive oil. Process until a thick puree forms, stopping several times to scrape down sides of bowl. Scrape into a clean glass jar and and pour in 2 cups of the olive oil. Add the lemon zest, shake well and store in a cool place for 1 to 2 days.
- Strain the oil through a fine mesh sieve. Pour the remaining 2 tablespoons of oil through a coffee filter to dampen the filter. Fit the filter inside the rim of a clean glass jar. Pour some of the oil into the filter and let it drip into the jar. Continue pouring and letting the oil drip until all has passed through the filter; this will take several hours. Stored in the refrigerator, the oil will keep up to a month.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 35 grams, Carbohydrate 1 gram, Fat 42 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 6 grams, Sodium 6 milligrams, Sugar 0 grams
BUTTERY LEMON PARSLEY NOODLES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Cook the pasta according to the package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.
- Melt the butter in a large skillet over medium-high heat, then add the olive oil. Add the parsley, garlic and lemon zest and stir. Throw in the drained pasta and cook, tossing and coating it in the mixture, so that a few of the pieces get a little bit of a pan-fried texture to them, 2 to 3 minutes. Add the lemon juice and some salt and pepper and toss again.
LEMON & PARSLEY SPAGHETTI
Fast food doesn't have to be at the end of a phone line. This 15-minute meal is the perfect pick me up after a long day
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Boil the pasta. Meanwhile, heat the oil in a large pan, add the prawns, then quickly fry until they are evenly pink.
- Throw in the lemon zest and juice, parsley, 2 tbsp of the pasta cooking water and salt and pepper, then heat through.
- Drain the spaghetti, add to the pan, then toss everything together. Serve with lemon wedges, if liked.
Nutrition Facts : Calories 455 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 0.37 milligram of sodium
CLASSIC HUMMUS WITH FRIED CHICKPEAS AND PARSLEY OIL
This Middle Eastern dip gets dressed up with crispy, browned chickpeas sprinkled with lemon zest, cumin and cayenne pepper. If you are short on time, substitute store-bought hummus and fry up canned chickpeas.
Provided by Food Network Kitchen
Categories appetizer
Time 9h40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cover the chickpeas with 4 cups water in a large pot with 1 teaspoon baking soda and refrigerate 8 hours or up to overnight to soak.
- Strain the chickpeas and discard the soaking liquid. Rinse the chickpeas and return them to the pot. Add the remaining teaspoon baking soda and water to cover by about 3 inches over the chickpeas. Bring to a boil over high heat, then turn the heat down to a simmer and cook, skimming off and discarding any foam that rises to the surface. Cook the chickpeas until tender but still hold their shape, about 30 minutes. Remove 1 cup of chickpeas from the pot with a slotted spoon. Drain well and reserve on a paper towel-lined plate to dry. Continue cooking the remaining chickpeas until they are mostly intact and soft and creamy (not crumbly) when pressed between a thumb and forefinger, about 10 minutes more. If the liquid boils off too much while cooking, add more water to cover and continue to cook.
- Meanwhile, make the parsley oil. Bring a small pot of water to a boil. Add the parsley leaves and cook 10 seconds, then drain. Immediately run the parsley under very cold water to cool it completely, 30 seconds to 1 minute. Squeeze out the excess liquid and then transfer to a paper towel-lined plate to dry.
- When the chickpeas are done cooking, strain them and discard the liquid. Let the chickpeas sit in the strainer to drain and dry out for 5 minutes. Put the chickpeas in the bowl of a food processor along with the tahini, lemon juice, garlic and 1 3/4 teaspoons salt and process until the mixture is a paste, scraping down the bowl as necessary. With the motor running, slowly pour in 1/4 cup of the ice water and continue to process, adding more water by the tablespoon as necessary, until the mixture is smooth and light, about 5 minutes. The hummus should be slightly loose because it will firm up as it sits.
- Transfer the hummus to a shallow bowl and cover by lightly pressing plastic wrap directly onto the surface; set aside until ready to serve. (The hummus can also be made a day ahead and refrigerated. Bring to room temperature for 30 minutes before serving.)
- Put the cooked parsley leaves in a blender along with 1/2 cup olive oil and puree until the parsley is fine and the oil green, about 5 minutes. Transfer the parsley oil to a small bowl and cover with plastic wrap pressed directly against the surface. Parsley oil can be used right away, or held at room temperature up to 6 hours
- Just before serving, fry the chickpeas. Heat the remaining 1/2 cup oil in a medium skillet over medium-high heat for about 2 minutes. Pat the reserved chickpeas dry with a clean towel and carefully add them to the skillet. (The oil will bubble up for a few seconds.) Fry, shaking the pan occasionally, until browned and crisp, 7 to 9 minutes. Transfer the chickpeas to a paper towel-lined plate to drain. Immediately sprinkle with the lemon zest, cayenne, cumin and some salt; toss to coat.
- Remove the plastic wrap from the reserved hummus. Make a shallow circular indentation with the back of a spoon in the center of the hummus. Mound the fried chickpeas in the center of the hummus. Drizzle with the parsley oil, spooning most of it around the edges of the hummus.
FLASH-FRIED PRAWNS WITH CHILLI, LEMON & PARSLEY
Juicy butterflied prawns quickly sizzled in a pan with Mediterranean flavours - perfect for a tapas spread
Provided by Jennifer Joyce
Categories Buffet, Starter
Time 15m
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large frying pan. Season the prawns and set aside. Cook the garlic over medium-low heat until it just starts to colour. Increase heat to high and add the prawns and chilli. Stir quickly and keep turning prawns in the pan.
- After 1 min, pour in the lemon juice. Toss until prawns are opaque - about 1 min more. Sprinkle over lemon zest and parsley and serve with crusty bread.
Nutrition Facts : Calories 73 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Protein 9 grams protein, Sodium 0.3 milligram of sodium
LEMON, PARSLEY, AND PARMESAN PLUS PASTA
This parsley sauce is a riff on basil-and-Parmesan pesto.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 8
Steps:
- Make the pesto: In a food processor, pulse parsley, garlic, red-pepper flakes, lemon zest, and 1 teaspoon salt until coarsely chopped. With machine running, add oil in a slow, steady stream, processing until blended.
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, reserving 1/4 cup pasta water.
- Toss pasta with pesto and Parmesan, then with reserved pasta water. Grate more lemon zest over each serving, and season with pepper.
PARSLEY OIL
This dipping sauce for our Broccoli Rabe Dumplings, can be used to enhance salad dressings, grilled meats and vegetables, or your favorite sandwich.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 1/2 cup
Number Of Ingredients 3
Steps:
- Bring a medium saucepan of salted water to a boil. Prepare an ice-water bath, set aside. Pick 2 tablespoons of parsley leaves; wrap in damp paper towel, and refrigerate. Add remaining parsley leaves to boiling water; cook until bright green, about 20 seconds. Drain, and transfer to ice bath to stop cooking.
- Transfer parsley to a food processor, and process until pureed. Transfer puree into a double thickness of cheesecloth; squeeze out all juice into a small bowl. Discard leaves. Add olive oil to parsley juice; season with salt. Store oil in an airtight container in refrigerator for up to 1 week.
ROASTED CAULIFLOWER WITH LEMON-PARSLEY DRESSING
Provided by Dawn Perry
Categories Side Roast Vegetarian High Fiber Cauliflower Healthy Low Cholesterol Vegan Parsley Lemon Juice Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F. Toss cauliflower and 4 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and golden brown, 25-30 minutes.
- Meanwhile, pulse parsley, lemon juice, and remaining 2 tablespoons oil in a food processor until very finely chopped; season with salt and pepper. Toss cauliflower with lemon-parsley mixture and top with lemon zest.
- DO AHEAD: Lemon-parsley mixture can be made 4 hours ahead. Cover and chill.
BAKED SALMON
Make and share this Baked Salmon recipe from Food.com.
Provided by ngibsonn
Categories Very Low Carbs
Time 1h
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.
- Place salmon fillets in a medium glass baking dish, and cover with the marinade.
- Marinate in the refrigerator about 1 hour, turning occasionally.
- Preheat oven to 375 degrees F (190 degrees C).
- Place fillets in aluminum foil, cover with marinade, and seal.
- Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
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