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Fish tacos with lime-cilantro crema

Cumin, coriander, and paprika lend those fish tacos a delightfully warm, smoky flavor. They're the suitable foundation for the zippy sour cream sauce. For an attractive variant, replacement peeled medium shrimp for the snapper or romaine in area of cabbage. Total time: 15 mins Ingredients: CREMA: 1/4 cup thinly sliced green onions 1/4 cup chopped fresh cilantro 3 tablespoons fat-free mayonnaise 3 tablespoons reduced-fat sour cream 1 teaspoon grated lime rind 1 1/2 teaspoons fresh lime juice 1/4 teaspoon salt 1 garlic clove, minced TACOS: 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon smoked paprika 1/4 teaspoon ground red pepper 1/8 teaspoon salt 1/8 teaspoon garlic powder 1 1/2 pounds red snapper fillets Cooking spray 8 (6-inch) corn tortillas 2 cups shredded cabbage Guidance: Preheat oven to 425°. To put together crema, combine the primary 8 elements in a small bowl; set aside. To put together t

Is Martha Stewart's 1-Pot Pasta Hack Too Good to Be True?

Envision this: rather than preparing pasta and sauce independently, dirtying a couple dishes en route, you include pasta, sauce fixings, and water to one pot, bubble it all together, and simply like that, supper is prepared. This apparently splendid idea from Martha Stewart Living drummed up very some excitement on the Internet when it was distributed in 2013 - seek "Martha Stewart one-pot pasta" to perceive what we're discussing - yet we were interested, does it really work? Or, on the other hand is there a reason this procedure didn't hit the standard as of not long ago? 

To put it plainly, yes, it works, and it's wonderful, in light of present circumstances. In case you're truly short on time, can't stand washing an additional dish, or are searching for a fun kitchen try (it is entirely cool that it should be possible), give it a shot. It's certainly a stage up from cooking pasta straightforwardly in tomato sauce. 

All things considered, in the event that you can stand to use imperceptibly more vitality and cook pasta the conventional way, do it. There's a reason pasta is commonly bubbled in a substantial volume of water and after that depleted off; here the boring pasta dilute thinks too far, coating the pasta in a disagreeable way. And keeping in mind that some will contend for the brightness of cooking pasta and sauce together, as it mixes the pasta with the sauce's fixings, we thought that it was all to be a bit excessively homogenous in taste. Crisp basil and parmesan liven things up - on the off chance that you do attempt this formula, don't be timid with these fixings - however it's not exactly enough to make it magnificent. 

In case you're never going to budge on cooking a one-pot supper, attempt one of these really tasty formulas.

  • 12 ounces linguine
  • 12 ounces cherry or grape tomatoes, halved or quartered if large
  • 1 onion, thinly sliced (about 2 cups)
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red-pepper flakes
  • 2 sprigs basil, plus torn leaves for garnish
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • Coarse salt and freshly ground pepper
  • 4 1/2 cups water
  • Freshly grated parmesan cheese, for serving

  1. Add pasta, tomatoes, onion, garlic, red pepper flakes, basil, olive oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
  2. Discard cooked basil. Season to taste with salt and pepper, divide among 4 bowls, and garnish with torn basil. Serve with oil and parmesan.


Category Pasta, Main Dishes
Yield 4 servings

source:popsugar.com                 by NICOLE PERRY

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