Best Protein Powder for PCOS: Fueling Your Health
Discover the top protein powders for managing PCOS. Learn about their benefits, how to choose the right one, and tips for incorporating them into your diet.
This recipe includes superfoods such as:
Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
A handful of dried porcini mushrooms (about 1 ounce)
1 cup chicken stock/poaching liquid from Poached Chicken
1/4 cup EVOO
1/4 pound guanciale or bacon, chopped
1 pound cremini mushrooms, sliced
4 cloves garlic, finely chopped
2 tablespoons fresh thyme, chopped
1 teaspoon marjoram or oregano (scant 1/3 palmful)
1 fresh chile pepper, such as Fresno, finely chopped or 1 teaspoon dried flakes
Salt and pepper
2 tablespoons tomato paste
1/2 cup marsala or dry red wine
One 28- to 32-ounce can San Marzano tomatoes
2 cups passata or tomato sauce
A few leaves of basil, torn, plus extra for garnish
1 pound bucatini or spaghetti
2 tablespoons butter
Grated pecorino cheese, for topping
Place the porcini mushrooms in a pot, cover with the stock and bring to a simmer. Reconstitute to tender, then remove with a slotted spoon and chop; reserve with the liquid.
Heat a tablespoon of EVOO in a Dutch oven over medium-high heat, add the guanciale and crisp. Remove with a slotted spoon, add the remaining EVOO, a few turns of the pan, and add the cremini mushrooms to brown, 10 minutes. Add the garlic, thyme, marjoram or oregano, chile, salt and pepper, stir 1 to 2 minutes, then add the tomato paste and stir a minute more. Add the marsala or wine and the reserved porcini stock, minus a few spoonfuls where grit may have settled. Add the porcini, guanciale or bacon and the tomatoes (break up tomatoes a bit); stir in the passata and, a few leaves of basil and simmer over low heat 40 to 45 minutes, stirring occasionally to thicken and combine flavors. Cool and store for a make-ahead meal. Reheat the sauce, covered, over medium heat, stirring occasionally.
To serve, bring a large pot of water to a boil for the pasta, add salt and cook the pasta to al dente, reserving a cup of starchy cooking water just before draining. Return the pasta to the hot pot and add the butter and half of the sauce; toss to combine, adding some starchy cooking water if necessary to loosen the sauce. Serve the pasta in shallow bowls with the remaining mushroom marinara on top; garnish with lots of cheese.
Serving Size: 4
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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