Chicken Pesto with Pasta

Ingredients

  • 1 package (16 ounces) cellentani or spiral pasta
  • 2 cups cubed rotisserie chicken
  • 2 medium tomatoes, chopped
  • 1 container (7 ounces) prepared pesto
  • 1/4 cup pine nuts, toasted

Directions

  1. In a Dutch oven, cook pasta according to package directions; drain and return to pan. Stir in chicken, tomatoes and pesto; heat through.
  2. Sprinkle with pine nuts.
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Caponata with Pine Nuts

Ingredients

  • 2 globe eggplants (about 2 pounds total), cut into ¾-inch pieces
  • 2 tablespoons kosher salt, plus more
  • 1 small fennel bulb, cut into ¾-inch pieces
  • 4 cups vegetable oil
  • ¼ cup pine nuts
  • ¼ cup olive oil
  • 1 medium red onion, thinly sliced
  • 2 Fresno chiles, thinly sliced
  • 2 garlic cloves, thinly sliced
  • ¼ teaspoon paprika
  • 1 cup crushed tomatoes
  • ½ cup red wine vinegar
  • 3 tablespoons sugar
  • ¼ cup sweetened dried cranberries
  • Grilled or toasted country-style bread (for serving)

Cherry Chocolate Nut Cookies

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup (6 ounces) semisweet chocolate chips
  • 3/4 cup chopped maraschino cherries
  • 3/4 cup chopped pecans

Directions

  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the remaining ingredients.
  2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

Old-Fashioned Apple Cake with Brown Sugar Frosting

Ingredients

CAKE
  • 2 1/3 cups King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
  • 1 2/3 cups granulated sugar
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons Apple Pie Spice or 1 teaspoon ground cinnamon + 1/4 teaspoon each ground ginger and ground nutmeg
  • 2 large eggs
  • 1/2 cup (8 tablespoons) unsalted butter, softened
  • 4 cups peeled, cored, finely chopped apple (1/4″ to 1/2″), about 1 1/3 pounds whole apples
  • 1 cup diced toasted walnuts or pecans
FROSTING
  • 7 tablespoons unsalted butter
  • 2/3 cup brown sugar
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 2 1/4 cups confectioners’ sugar
  • 3/4 teaspoon vanilla extract or 1/4 teaspoon vanilla-butternut flavor

Lamb Shoulder & Smoky Aubergine Flatbread

Ingredients

For the flatbread
  • 7g fast-action dried yeast
  • 200g ’00’ flour
  • 200g strong bread flour
  • 1 tbsp olive oil
For the topping
  • 1 aubergine
  • ½ red onion, finely sliced
  • 150g leftover lamb, shredded or chopped
  • 2 tbsp finely chopped parsley
  • 1 tomato, finely chopped
  • 1 tbsp tomato purée
  • 1 garlic clove, crushed
  • pinch of ground cumin
  • pinch of smoked paprika
  • 1 tbsp pomegranate molasses (optional)
  • 1 tbsp olive oil
  • 1 tbsp pine nuts
For the tahini drizzle
  • 1 tsp tahini

Rhubarb Bread

Ingredients

  • 1-1/3 cups packed brown sugar
  • 2/3 cup vegetable oil
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2-1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1-1/2 to 2 cups finely diced rhubarb, 1/4-inch cuts
  • 1/2 cup chopped nuts

Directions

  1. In a bowl, combine the sugar and oil; blend in egg, vanilla and milk. Combine flour, salt, cinnamon and baking soda; add to moist ingredients. Stir in rhubarb and nuts. Transfer to two well-greased 8×4-in. loaf pans.
  2. Bake at 350° until a toothpick inserted in the center comes out clean, about 45 minutes. Cool for 10 minutes before removing from pans to wire racks.

Chunky Chocolate Chip Cookies

Ingredients

  • plain flour 100g
  • Bicarbonate of soda ¼ tsp
  • Baking powder ¼ tsp
  • Salt ¼ tsp
  • Unsalted butter 125g
  • Soft brown sugar 175g
  • Caster sugar 25g
  • Egg 1
  • Vanilla extract 1 tsp
  • Walnuts 50g, chopped
  • Porridge oats 175g
  • Dark chocolate 50g, chopped into small chunks

Directions

  1. Heat the oven to 180c/fan 160c/gas 4. Mix the flour, bicarb, baking powder and salt in a bowl. Cream the butter, sugars, egg and vanilla with electric beaters. Stir in the flour mixture, then add the nuts, oats and chocolate.
  2. Line 2 baking sheets with non-stick baking parchment and drop large tbsps of dough onto them. Press down gently. Bake for 8-10 minutes until light golden. Let cool for 5 minutes before transferring to a wire rack.