NICOISE NOODLE CAKE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cover the noodles with hot tap water in a large bowl and soak, flipping once, for 7 minutes; they should pull apart without breaking. Drain in a strainer and shake to dry; pat with towels if needed. Return to the bowl and toss with 1 tablespoon olive oil and a pinch of salt.
- Add the chard and parsley to the bowl; toss, pulling apart the noodles. In a small bowl, beat the eggs with the parmesan cheese and salt and pepper to taste; add to the noodles and toss to coat.
- Heat the remaining 2 tablespoons oil in a 9-inch skillet with a lid over medium heat. Add the noodle mixture and press down with a spatula; cover and cook until the bottom is golden brown, about 8 minutes. Place a large plate over the pan; invert the cake onto the plate. Slide the cake back into the pan, cover and cook until golden on the other side, 5 to 10 minutes. Invert onto a plate, sprinkle with salt and cut into wedges.
PASTA NIçOISE
Provided by Nigella Lawson
Categories lunch, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place a large pot of water for pasta over high heat. Place a small saucepan of water over high heat. When small pan comes to a boil, add garlic and boil for 5 minutes. Cool, then peel. Place a large skillet over medium heat, warm the 3 tablespoons olive oil, and sauté garlic until golden and caramelized. Drain on paper towels, reserving oil in skillet; set skillet aside.
- When large pot of water comes to a boil, lightly salt it and add rigatoni; cook to taste, 12 to 15 minutes. While pasta cooks, place the skillet over medium-high heat, and add tuna. When tuna is seared but still pink inside, transfer to a plate. Add the beans to the skillet. When beans are cooked, drain off the olive oil (leave beans in pan) and add the extra virgin olive oil, the juice of half a lemon and the lemon rind. Stir, and add tomatoes, garlic, tuna, anchovies, parsley and half the basil leaves. Season with salt and pepper and more lemon juice to taste, if desired. Keep warm.
- Drain pasta well, and transfer to a large warm bowl. Add tuna mixture, and toss gently to mix. Garnish with remaining basil leaves, and serve.
Nutrition Facts : @context http, Calories 787, UnsaturatedFat 17 grams, Carbohydrate 98 grams, Fat 21 grams, Fiber 7 grams, Protein 50 grams, SaturatedFat 3 grams, Sodium 1035 milligrams, Sugar 8 grams, TransFat 0 grams
NOODLE CAKE
Steps:
- In an 8-inch skillet set over moderate heat, heat the butter and oil until hot. Add the scallion and cook, stirring, 2 minutes. Add the noodles, salt and pepper to taste and pat into an even layer. Let cook over moderate heat for a few minutes or until lightly golden on the bottom. Turn and cook until golden on the bottom. Transfer to a serving plate and garnish with the parsley.
POTATOES NICOISE (CANADIAN)
A delicious casserole of potatoes, tomatoes, onions, cheese, and spices. It goes well with any meal.
Provided by Sassy in da South
Categories Potato
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Cut garlic clove in half lengthwise and rub the cut surface on inside of a shallow baking dish.
- Cut peeled potatoes into 1/4-inch slices.
- Place potatoes in a bowl of cold water and set aside.
- Peel and core tomatoes and cut into 1/2-inch slices.
- Chop parsley and in a small bowl combine parsley, 1/2 teaspoon of salt, basil, nutmeg, and tarragon.
- Peel and thinly slice the onions.
- Drain the potatoes and pat dry.
- Place half of the potatoes in the prepared baking dish; sprinkle with half the parsley mixture.
- Top with half the onions and half the tomatoes.
- Sprinkle tomatoes with 1/4 teaspoon salt.
- Repeat layering with remaining potatoes, parsley mixture, onions, tomatoes and remaining 1/4 teaspoon of salt.
- Cut butter into small pieces and dot top of the casserole.
- Cover tightly with aluminum foil and bake for 45 minutes or until potatoes are fork tender.
- Sprinkle top of casserole with cheese; bake uncovered until lightly brown.
Nutrition Facts : Calories 195.1, Fat 7.3, SaturatedFat 4.5, Cholesterol 20.1, Sodium 486.4, Carbohydrate 28.2, Fiber 4.3, Sugar 5.7, Protein 5.9
EASY NOODLES NIçOISE
In just 15 minutes, you can arrange a handful of ingredients into lovely salads that bring a bit of French flair to mealtime!
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Fill 5-quart Dutch oven two-thirds full of water; heat to boiling. Add beans; boil 1 minute. Add vermicelli; boil 6 minutes. Drain. Rinse with cold water to cool; drain and return to Dutch oven. Add 1/2 cup of the dressing; toss to coat.
- Divide vermicelli mixture evenly among 4 serving plates. Mound one-fourth of the tuna in center of each plate; surround with olives, eggs and radishes. Drizzle remaining 1/4 cup dressing over salads.
Nutrition Facts : Calories 670, Carbohydrate 56 g, Cholesterol 250 mg, Fat 4 1/2, Fiber 5 g, Protein 34 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 3 g, TransFat 0 g
KIMCHI NOODLE CAKE
This savory pan-fried noodle cake made with rice noodles (or leftover cooked spaghetti) packs a lot of flavor with just a few ingredients, ideal for a quick breakfast or lunch. The mixture can be assembled well in advance. It's more steamed than fried, but a crisp bottom is revealed when the cake is flipped. Look for the red pepper paste (gochujang) at Korean markets.
Provided by David Tanis
Categories dinner, easy, lunch, quick, noodles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put rice noodles in a bowl and cover with boiling water. Let soak until softened, about 10 minutes, then rinse with cold water and drain well. Transfer noodles to a mixing bowl. Season lightly with salt and pepper.
- Add kimchi, dried shrimp, scallions, gochujang, sesame oil and sesame seeds to bowl and toss well to coat.
- Set a heavy 12-inch skillet over medium-high heat. Add vegetable oil and heat until wavy. Slip in noodle mixture and cover. Turn heat to medium and cook for 5 minutes, until bottom is browned and crisp.
- Season eggs with salt and pepper and pour over noodles. Tilt skillet to distribute eggs evenly over bottom of pan. Cover and cook until eggs are just set, 4 to 5 minutes. Invert cake onto a cutting board or round platter. Let cool slightly, then cut into wedges, garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 809 milligrams, Sugar 2 grams, TransFat 0 grams
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