#3 cloves garlic; 3 tbsp tomato paste; 1/4 cup olive oil; 1/2 cup boiling water; 2 cans white beans. they call for mozz but use your heart << /div> Explore tagged Tumblr posts

[mycenaae]

hey, don't cry. white beans with tomato paste and garlic with cheese on top. and toasted bread, even.

[najia-cooks]

[ID: A bowl full of a saucy lentil dish with a curved green chili for garnish. End ID]

العدس / L3des (Moroccan lentils)

Cumin, paprika, turmeric, and ginger complement the earthiness of the green lentils in this flavorful, filling dish.

This recipe is for a common, basic Moroccan home-cook preparation of lentils; other preparations also include diced potatoes, sun-dried cured meat (al guedid or al qadid / الݣديد or القديد), dried meat cooked in oil (al khli3 / الخليع), or squash.

Recipe under the cut!

Patreon | Tip jar

Ingredients:

2 cups (375g) green lentils, soaked in cool water for about 40 minutes

1 large yellow onion, grated

4 cloves garlic, grated or chopped

1/2 Tbsp ground turmeric

1/2 Tbsp ground ginger

1/2 Tbsp cumin seeds, toasted and ground

1 tsp black peppercorns, toasted and ground

1/2 Tbsp ground sweet paprika

1 Mediterannean bay leaf (laurel)

1 tomato, peeled and grated (about 1/2 cup)

1 Tbsp tomato paste (optional)

One bunch (1/2 cup) flat-leaf parsley

1 1/2 tsp salt, or to taste

1/4 cup extra virgin olive oil

1 1/3 cup (800mL) water

Ground roasted cumin, paprika, or cayenne pepper, to serve (optional)

Instructions:

1. Pick over lentils for stones or other debris. Soak them in enough cool water to cover.

2. If using whole spices, toast black peppercorns on medium in a dry skillet for a few minutes until fragrant. Set aside. Toast cumin for a minute or two until fragrant. Allow spices to cool. Grind peppercorns and cumin with a mortar and pestle or in a spice mill.

3. Quarter and grate the tomato flesh-side-first, leaving the skin behind. You can also peel the tomato by placing it for one minute in just-boiled water, then removing its skin (if skin does not come off easily, soak for another minute); then purée it in a blender. Grate the onion and garlic, or pulse in a food processor.

4. Heat 3 Tbsp oil in a large pot on medium. Add onion, garlic, bay leaf, and parsley and cook, covered, for 2-3 minutes.

5. Add spices (turmeric, cumin, pepper, and paprika) and sauté until fragrant, about 30 seconds.

6. Add the tomato. Cover and cook for another 3-4 minutes.

7. Add the lentils and water. Bring to boil on high, then lower to a simmer. Cover and simmer until the lentils are tender, 25-30 minutes. Stir in the remaining 1 Tbsp of olive oil.

8. Simmer, uncovered, until the desired consistency is achieved. The dish should be very saucy, like a stew.

9. Add salt to taste. Serve with olive oil, sweet paprika, cumin, and cayenne pepper at the table to top. Pair with a crusty bread, such as khobz.

Spice profiles vary somewhat for this dish, but typically include turmeric, ginger, and black pepper. Paprika and/or cumin are often added; sometimes, coriander or bay leaf is added as well.

Cooking methods also vary significantly. Some preparations cook a selection of the ingredients in oil before boiling, as I have called for; others add all ingredients to a pot and bring them to a boil together.

[mod2amaryllis]

please drop the pussy popper chili recipe i'm begging

i typed this from memory on my lunch break. I've been distracted all day at the thought of having this again for dinner.

it's NO BEAN chili, sadly i hate beans, sorry to all the bean heads. it's just this recipe slightly adjusted and doubled, but you can't copyright recipes so it's mine now bitch!!

SPICE PASTE:

1 can tomato paste (6oz)

8-10 garlic cloves minced w/ a microplaner

4 tbsp chili powder

2 tsp cumin

2 tsp oregano

2 tsp smoked paprika

dash of cayenne pepper

CHILI:

2 lbs lean ground beef

2 onions, diced

8ish fresh tomatoes, diced with juices (??? don't remember how many, you need about 2 cans worth)

handful fresh cherry tomatoes (again don't remember lol)

2 cups beef stock

TOPPINGS:

sour cream

fresh grated cheddar

Fritos

the recipe uses canned tomatoes but i went the extra mile by blanching then peeling and dicing tomatoes from my garden. I'm sure canned would be fine and I'll try it next time to see if it makes a difference. also i don't measure salt and pepper, just use it pretty generously throughout.

so for prep: get that beef mixed with a good amount of salt and pepper, lube it up with splash of olive oil so it can marinate a little. remove stems if necessary then blanch the tomatoes, aka put em all in boiling water for 3 minutes then directly into a bowl of ice water; this shocks in flavor and makes peeling easier. peel and dice, make sure to save juices too, nice wet tomatoes. also peel the cherry tomatoes but leave them whole/squished, no need to dice. dice onions. mix all spices into the tomato paste, including garlic.

get a heavy base pot on medium high with olive oil. when hot, add onions, give em some salt and pepper then cook 2ish minutes until they just start to soften, then add the beef. stir it in and break it up. cook 5ish more minutes or until the beef is mostly brown and broken up. add the spice paste and stir in well, let it cook another minute. add beef stock and tomatoes and stir. taste that shit, i had to go at it with a couple more pinches of salt and pepper before i got the most perverted flavor explosion in my mouth of all time. once youre happy bring it to a boil, then reduce heat to medium low and let simmer for 25 minutes uncovered, stirring occasionally. add another few cracks of black pepper, a pinch of your fanciest sea salt flakes, and if you want more heat a few shakes of red pepper flakes. simmer 5 more minutes.

get your bowl and hit that thang with sour cream, cheese, and some Fritos, WHICH ARE AN ESSENTIAL PART OF THIS, and you're off to orgasm land.

[deliciously-vegan]

Ropa Vieja

(Cuban Vegetable “Beef” Stew)

[[MORE]]

2 tbsp olive oil 1 white onion, peeled and chopped

4 cloves garlic, peeled and minced

1 orange pepper, cored and chopped 1 yellow pepper, cored and chopped 1 green pepper, cored and chopped 2 carrots, peeled and chopped 2 stalks celery, chopped 1 can (750 ml) crushed tomatoes 2 cans green jackfruit, drained (blitzed in food processor) 1/4 cup tomato paste 2 cups water 1 tbsp vegetable bouillon powder or paste 1 tbsp cumin 1 tbsp oregano 1 tsp paprika 1 tsp smoked paprika 1/4 tsp allspice 1/4 tsp cloves

1 cup jarred roasted red peppers, drained and chopped 1/2 cup black olives, sliced 1/4 cup capers, drained and rinsed 2 tbsp agave 1 tsp salt 1/4 tsp black pepper A large handful of fresh parsley, chopped

Heat olive oil in a large saucepan over low heat. Sauté onion for several minutes. Add garlic and sauté for another minute or two.

Add the; orange pepper, yellow pepper, green pepper, carrots, celery, crushed tomatoes, jackfruit, tomato paste, water, vegetable bouillon powder, cumin, oregano, paprika, smoked paprika, allspice, and cloves. Turn heat to high. As soon as stew comes to a boil, reduce back to low and simmer for 20-25 minutes, stirring frequently.

Stir in the; roasted red peppers, olives, capers, agave, salt, black pepper, and parsley. Cook for another 5 minutes.

Remove from heat.

Ladle over Coconut Rice.

Coconut Rice

1 tbsp coconut oil 1 onion, peeled and chopped 3 cloves garlic, peeled and minced 2 cups white rice 1 can (400 ml) coconut milk 2 cups water 1 tbsp coconut sugar 1/2 tsp sea salt

In a medium-sized saucepan, heat coconut oil over low heat. Sauté onion for several minutes. Add garlic and sauté for another minute or two. Stir in the; rice, coconut milk, water, coconut sugar, and sea salt. Turn heat to high. When it comes to a boil, reduce to low and simmer for 10 minutes, stirring occasionally to avoid the rice sticking to the pan. (Alternatively cook in rice cooker.)

[arigafoods009]

Delicious Recipes Using Cashews as a Key Ingredient

Cashews are incredibly versatile nuts that can transform a variety of dishes with their rich, buttery flavor and creamy texture. Ariga Foods offers a diverse range of flavored best cashews, including King Size Cashews, Cheese & Herbs Cashews, Pudina Cashews, Tomato Cream Cashews, Himalayan Pink Salt Cashews, and Black Pepper Cashews. Each variant adds a unique twist to traditional recipes, making them a delightful addition to your culinary repertoire. Here are some delectable recipes featuring these flavorful cashews.

Cheese & Herbs Cashew Pesto Pasta

Ingredients:

200g pasta

1 cup Ariga Foods Cheese & Herbs Cashews

2 cups fresh basil leaves

1/2 cup grated Parmesan cheese

2 cloves garlic

1/2 cup olive oil

Salt and pepper to taste

Instructions:

Cook the pasta according to package instructions. Drain and set aside.

In a food processor, blend the Cheese & Herbs Cashews, basil leaves, Parmesan cheese, and garlic until finely chopped.

Gradually add olive oil while processing until the mixture is smooth.

Season with salt and pepper.

Toss the pasta with the pesto sauce and serve immediately.

Pudina Cashew and Quinoa Salad

Ingredients:

1 cup quinoa

2 cups water

1 cup Ariga Foods Pudina Cashews, roughly chopped

1 cucumber, diced

1 tomato, diced

1/4 cup red onion, finely chopped

1/4 cup fresh mint leaves, chopped

2 tbsp lemon juice

2 tbsp olive oil

Salt and pepper to taste

Instructions:

Rinse the quinoa under cold water. Combine quinoa and water in a pot and bring to a boil.

Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Let cool.

In a large bowl, combine the cooled quinoa, Pudina Cashews, cucumber, tomato, red onion, and mint.

In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.

Pour the dressing over the salad and toss to combine. Serve chilled.

Tomato Cream Cashew Curry

Ingredients:

1 cup Ariga Foods Tomato Cream Cashews, soaked in water for 1 hour

1 onion, chopped

2 cloves garlic, minced

1 tbsp ginger, grated

2 cups tomato puree

1 cup coconut milk

1 tsp turmeric powder

1 tsp cumin powder

1 tsp coriander powder

Salt to taste

Fresh cilantro for garnish

Instructions:

In a blender, puree the soaked Tomato Cream Cashews with a little water until smooth.

In a large pan, heat oil and sauté the onion until translucent. Add garlic and ginger, and cook for another minute.

Stir in the tomato puree, turmeric, cumin, and coriander powder. Cook for 5-7 minutes.

Add the cashew cream and coconut milk, and stir well. Simmer for 10 minutes until the sauce thickens.

Season with salt, garnish with fresh cilantro, and serve hot with rice or naan.

Himalayan Pink Salt Cashew Energy Bars

Ingredients:

1 cup Ariga Foods Himalayan Pink Salt Cashews

1 cup dates, pitted

1/2 cup oats

1/4 cup honey

1/4 cup almond butter

Instructions:

In a food processor, blend the dates until they form a paste.

Add the Himalayan Pink Salt Cashews, oats, honey, and almond butter. Process until well combined.

Press the mixture into a lined baking dish.

Refrigerate for at least 1 hour before cutting into bars.

Black Pepper Cashew Stir-Fry

Ingredients:

1 cup Ariga Foods Black Pepper Cashews

2 cups mixed vegetables (bell peppers, broccoli, carrots)

2 tbsp soy sauce

1 tbsp sesame oil

1 clove garlic, minced

1 tsp ginger, grated

1 tsp honey

Instructions:

Heat sesame oil in a pan and sauté garlic and ginger until fragrant.

Add the mixed vegetables and stir-fry for 5 minutes.

Stir in the Black Pepper Cashews, soy sauce, and honey. Cook for another 3-4 minutes until vegetables are tender-crisp.

Serve hot with rice or noodles.

These recipes highlight the unique flavors of Ariga Foods’ cashews, turning ordinary meals into extraordinary culinary experiences. Whether you're preparing a quick pasta, a refreshing salad, or a hearty curry, these cashews are sure to add a delicious twist to your dishes.

[receptenboek]

FELLAH KÖFTESI

RECIPE (4-5 servings) Köftesi: (100gr = 198 kcal)

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A post shared by Maya // vegan recipes (@fitgreenmind)

Polenta/Griesmeel(carrefour): 120gr /419

Couscous(carrefour): 250gr /883

Tomatenpuree: 30gr /27

Komijn/Cumin: 1 tl. /23

Olijfolie: 2 el. /108

Knoflook: 2 teentjes /6

Tomatensaus met gegrilde groenten (Palazzo): 400gr /200

Peper & Zout: /19

Griekse yoghurt: 60gr /73

bij serveren: Salade en rouwkost

Bereidingswijze:

250g fine bulgur

420ml hot water

Mix and let it sit 10mins

3 Tbsp flour -120g semolina

1 Tbsp each pepper paste and tomato paste

1 Tsp each salt and cumin

Knead until it’s a dough.

Shape into small balls and press a hole in the middle for the typical look.

Boil in salted water until they float.

Sauce:

3 Tbsp olive oil

2 cloves garlic

Fry 2-3min

3 Tbsp tomato paste

Roast 1-2mins

2 1/2 cups (375ml) tomato sauce

salt and pepper to taste

Let it cook a few minutes then stir in the köftesi.

Serve with vegan yogurt en Salade en rouwkost.

[tastyfaith]

Big Bowl of Minestrone

Minestrone Soup

YIELDS: 6 serving(s)

PREP TIME: 10 mins

TOTAL TIME: 45 mins

CAL/SERV: 428

Ingredients

1 1/2 tsp. kosher salt, plus more 6 oz. small pasta shells 1 tbsp. unsalted butter 1/3 c. extra-virgin olive oil, plus more for drizzling 1 medium Vidalia onion, chopped 3 stalks celery, sliced into 1/2"-thick half moons 2 medium carrots, halved lengthwise, sliced into 1/2"-thick half moons Freshly ground black pepper 6 cloves garlic, coarsely chopped 1 tbsp. tomato paste 1 qt. chicken broth 2 c. canned whole tomatoes, crushed 1 Parmesan rind (optional) 1 zucchini, sliced 1/2" thick 1 (15-oz.) can white kidney beans 2 oz. baby kale 1/3 c. coarsely chopped fresh basil Grated Parmesan, for serving

Directions

Step 1 In a medium saucepan over high heat, bring 5 cups water to a boil; season with 1 1/2 teaspoons salt. Add shells and cook, stirring occasionally, until al dente, about 7 minutes. Drain and transfer to a medium bowl. Add butter and toss to combine.

Step 2 Meanwhile, in a large pot over medium-high heat, heat oil. Add onions, celery, and carrots; season with salt and pepper. Cover and cook, stirring occasionally, until onion is translucent and carrots begin to soften, about 8 minutes. Uncover, add garlic, and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until brick red, about 1 minute. Add broth, tomatoes, and Parmesan rind (if using). Bring to a simmer and cook, stirring occasionally, until tomatoes are cooked down and broth is slightly thickened, about 5 minutes; season with salt and pepper, if needed.

Step 3 Reduce heat to medium. Add zucchini and beans and cook, stirring occasionally, until al dente, 7 to 8 minutes. Remove from heat and stir in kale, basil, and pasta.

Step 4 Divide soup among bowls. Top with Parmesan and drizzle with oil.

[renewalbyanderson]

delicious immunity boosting sweet potato leek soup! a recipe I concocted yesterday to fight off a cold that was threatening to come on and it turned out so delicious I am making it again.

you will need:

1 red or yellow onion

5-7 cloves of garlic

2 leeks

4 scallions

2 shallots

3 sweet potatoes

6 red potatoes

3 tomatoes

fresh peeled and diced tumeric root (to taste)

diced ginger (to taste)

1/2 jalapeno

paprika

parsley

oregano

whole grain mustard

olive oil

butter

a cup and a half - 2 cups of water

salt to taste

pepper

two spoonfuls of chicken bouillon (or can do veg if you wanna make it meatless)

tools:

immersion blender

stovetop

oven or toaster oven for roasting sweet potatoes (or could fry on stovetop if oven is not available)

knife + cutting board

strainer

large pot for soup

baking tray

directions:

Heat the oven to 400 degrees F.

To begin, chop up onion, garlic, shallot, scallion and leeks. Cook the onion and shallot in a generous pour of olive oil on medium low until transparent. Then add garlic, ginger, raw tumeric, scallion, jalapeno and leeks. Cook until soft and merging on low heat. Add a pat of butter. Add quartered tomatoes, continue to simmer and stir on low.

Bring water to a boil and salt, about 5 cups / enough to cover the red potatoes.

Quarter the red potatoes and boil for 10-12 minutes, or until just tender. Reserve at least 4 cups of water when straining out potatoes.

Chop up sweet potato into even size chunks and spread out on a baking tray with olive oil, salt and pepper. Cook at 400 degrees for about 30 minutes (until they are at least soft enough to crush with a spoon, until caramelized for best flavor)

Add a cup of strained potato water once the sofrito blend is soft. Then add red potatoes and sweet potatoes. Add the rest of the reserved potato water along with parsley, oregano, paprika and powdered tumeric. Add 4 tbsp of white, rice or apple cider vinegar. Add 2 tbsp of whole grain mustard. Add 2 tbsp of bouillon paste (or a cube.)

Blend with immersion blender until smooth. Salt and pepper to taste / feel free to adjust the flavor balance with vinegar, mustard, olive oil + bouillon and the thickness with water as measurements are approximate.

Top with lemon, cilantro, coarse salt and enjoy!

[pixelssolutions]

Vegan sweet potato pie

16 Ingredients

1 tbsp extra virgin olive oil

1 red onion, finely chopped

1 large carrot, finely chopped

3 celery sticks, finely chopped

2 garlic cloves, crushed

2 tsp sweet paprika

1 tsp dried oregano leaves

2 tbsp no-added-salt tomato paste

400g can four bean mix, rinsed, drained

400g can diced tomatoes

400g can lentils, rinsed, drained

2 tsp balsamic vinegar

60g baby spinach

250g sweet potato, peeled, thinly sliced

250g Carisma potatoes (or other low GI variety), peeled, thinly sliced

2 tsp fresh thyme leaves, plus thyme sprigs, to serve

>>See full recipe and other amazing vegan recipes<<

Directions

Step 1: Heat the oil in a 1L (4-cup) flameproof roasting pan over medium heat. Add the onion, carrot and celery. Cook, stirring, for 5-6 minutes or until softened. Add the garlic, paprika and oregano. Cook, stirring, for 1-2 minutes or until aromatic. Add the tomato paste and cook, stirring, for 1 minute. Add the beans, tomato, lentils, balsamic vinegar and 185ml (¾ cup) water. Bring to the boil. Reduce heat to low. Simmer for 10-15 minutes or until the sauce has thickened. Season.

Step 2: Preheat the oven to 190°C/170°C fan forced. Top the lentil mixture with the spinach. Arrange the sweet potato and potato over the top of the spinach, overlapping slightly. Spray with oil. Sprinkle with thyme.

Step 3: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for a further 50 minutes or until the potatoes are tender and golden. Sprinkle with thyme sprigs to serve.

..........................................Keep Reading.................................................

[thebest-recipes-to-try]

Spaghetti Bolognese

Ingredients:

1 tbsp olive oil

1 brown onion, finely chopped

1 carrot, peeled, finely chopped

1 celery stick, trimmed, finely chopped

2 garlic cloves, crushed

500g Beef Mince

1/3 cup tomato paste

2 x 400g cans diced tomatoes

1 tsp oregano leaves

Large pinch ground nutmeg

2 tsp sweetener

1/2 cup water

500g thin spaghetti

Fresh basil leaves, to serve

Parmesan cheese, shaved, to serve

>>> Get a FREE EBOOK With More Than 500 Recipes Here <;<<

Directions:

Step 1

Heat oil in a large saucepan over medium-high heat. Cook onion (1 brown onion, finely chopped), carrot, celery and garlic, stirring, for 5 minutes or until softened. Add mince. Cook, breaking up with a wooden spoon, for 6 to 8 minutes or until browned.

Step 2

Add paste, tomatoes, oregano, nutmeg, sweetener and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 20 to 30 minutes or until thick. Season with salt and pepper.

Step 3

Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.

Step 4

Divide pasta among serving bowls. Spoon over sauce. Serve topped with cheese and fresh basil and enjoy.

..................................... Keep Reading .....................................

[deliciously-vegan]

Vori Vori (Paraguayan Dumpling Stew)

[[MORE]]

Vori Vori (Cornmeal Dumplings)

1 cup masa harina 1/2 tsp sea salt 1/2 tsp sugar

1 tbsp butter-flavoured coconut oil, melted

1 cup shredded vegan mozzarella cheese

1 cup warm water

In a large mixing bowl, sift together the masa marina, sea salt and sugar. Pour in the melted coconut oil. Work oil in with hands until well-distributed. Stir in the vegan cheese. Stir in the warm water until everything is well combined and you have a thick malleable batter. 

With clean damp hands, form small balls (about the size of a large grape). Place balls in a sealable container and set aside while you prepare the stew.

Vegetable Stew

1 tbsp olive oil 1 onion, peeled and chopped 3 cloves  garlic, peeled and minced

10 cups veggie bouillon 2 carrots, peeled and chopped 2 stalks celery, chopped 2 tomatoes, chopped 2 sweet potatoes, peeled and chopped 2 white potatoes, peeled and chopped 1 tbsp oregano 1 tbsp cumin 1 tsp turmeric 1 tsp chili paste 2 bay leaves

cornmeal dumplings

2 cups frozen corn kernels

1 can (540 ml) chick peas, drained and rinsed 1 tbsp sugar 1 tsp sea salt 1/4 tsp black pepper  a large handful of fresh parsley, chopped the juice of one lemon

Heat olive oil in a large cooking pot over medium-low heat. Sauté onion for several minutes. Add garlic and sauté for another minute or two. 

Stir in the; vegetable broth, carrots, celery, tomatoes, sweet potatoes, white potatoes, oregano, cumin, turmeric, chili paste, and bay leaves. Turn heat to high. As soon as soup comes to a boil, reduce heat to low and simmer for about 5 minutes, stirring occasionally.

Carefully drop the dumplings into the soup. Continue to cook for another 5 minutes, until veggies are fork tender and dumplings have floated to the service.

Stir in the corn kernels and heat through for another two minutes. Turn heat off. Pluck out the two bay leaves.

Stir in the; chick peas, sugar, sea salt, black pepper, parsley, and lemon juice.

Ladle into bowls and serve.

[thesixthcrow]

[source]

creamy garlic fusili by breadbakebeyond

recipe under cut!

Serves approximately 4

Ingredients

350 g Fusilli 60 g parmesan cheese 10-15 garlic confit cloves (you can find the recipe for my garlic confit on my website) 2 tbsp. olive oil (I used the garlic confit oil) 1 large yellow onion- chopped 2 tbsp. tomato paste 1 tbsp. aleppo pepper/chilli flakes (reduce by half if you don’t like it spicy) Salt and pepper 250 ml heavy cream/ coconut milk

Topping: Chives and parmigiano reggiano

Instructions

1. Cook the pasta in a pot of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water. You want it to be al dente, since the pasta will be cooked in the sauce as well. 2. Sizzle the onion over medium-high heat with olive oil for one minute. Then add tomato paste, chili flakes, salt and pepper and cook for 30 seconds. 3. Add heavy cream and cook for another 3-5 minutes. 4. In a separate bowl mix together garlic confit, parmesan cheese and black pepper. 5. Add the pasta to the sauce together with the garlic confit-parmesan mix. Then, gradually add pasta water (start with ¼ cup) and cook together for about 2-3 minutes, until you get smooth and creamy texture and the fusilli is fully cooked. 6. Serve with chives and parmigiano reggiano. Enjoy!

[foodhydeout]

Shepards Pie 

Ingredients 

500 g minced beef/ lamb ( I dont like the taste of lamb so I used beef )

1 onion, diced finely

1 celery stick, diced finely

1 medium carrot, diced finely 

3 cloves of garlic, minced 

2 tbsp tomato paste

250ml red wine

1 tbsp minced thyme 

1 bay leaf

1 tbsp rosemary minced

1 tbsp Worstershire sauce 

1 cup frozen peas 

300/400ml beef broth/ chicken broth( Use the cube- better flavour)

METHOD

In a large, shallow pan, put a couple of tablespoons of olive oil and brown the meat properly with salt and pepper. Make sure to mash it a couple of times so that it separates and starts to brown and caramelize.

Then add the minced onion, celery and carrots to the pan and let it cook out for 2-3 mins till softened. Then add the garlic and cook that out for a minute and add the tomato paste to the middle of the pan and cook it out for 5 seconds and then mix it in with everything else

Add the herbs and deglaze with the red wine and make sure to scrap the bottom of the pan properly. Let the wine reduce slightly 

Then add the beef broth and make sure everything is covered properly. Reduce the flame and let it cook with a lid on for 1 hour. Once its half way cooked- add the peas - mix- cover and let it cook

MASHED POTATOES

1 kg potatoes ( any kind.I cant tell the difference between any potatoes) 

3-4 tbsp of butter

2 tbsp of milk

Grated cheddar 

Grated parmesan 

salt pepper 

 2 egg yolks

METHOD

1. Boil the peeled potatoes. Cut them into wedges. Salt the water and let it boil it’ll its very very soft 

2. Drain and either mash or rice the potatoes. 

3. Add the butter, milk, salt, pepper and give it a mix.

4. Add the cheeses and the egg yolks and whip the potatoes slightly. It should be stiff so you can spoon it on the top

ASSEMBLY 

Get an oven safe dish, add the mince and spoon the mash on top. Take a fork and make some scores on top, add some more parmesan cheese and put it in the oven for 20 mins at 220C till the top is brown 

[najia-cooks]

Espinacas con garbanzos (Spanish spinach and chickpea stew)

Espinacas con garbanzos is a typical Andalusian tapas dish originating in Islamic Spain, when the Moors brought spinach, chickpeas, and cumin into the Iberian peninsula. In modern Spain, espinacas con garbanzos is eaten year-round, but is especially popular during Lent.

Recipe under the cut!

Patreon | Tip jar

Ingredients:

100g (1/2 cup) dried chickpeas, soaked overnight, or 1 15oz can chickpeas, drained

50g (3/4 cup) crustless bread, chopped into cubes

15 Marcona almonds, blanched

A few Tbsp olive oil, divided

1 bunch (10oz or 280g) spinach, washed and roughly chopped

4 cloves garlic

1 Tbsp cumin seeds, or 1 Tbsp ground cumin

1/4 tsp ground cayenne, or to taste

3/4 tsp salt, or to taste

1 tsp sweet smoked paprika

3/4 tsp black peppercorns, or 1/2 tsp ground black pepper

2 Tbsp sherry vinegar, or rice vinegar

1 small yellow onion, diced

2 tomatoes, peeled and puréed, plus 2 tsp tomato paste (or 1/2 cup tomato sauce)

Instructions:

1. Prepare your produce: if using dried chickpeas, soak overnight, drain, place in a large pot covered with at least two inches of water and simmer for 1-2 hours until tender. You can also add half an onion, a few cloves of crushed garlic, and a bay leaf to the simmering water to develop more flavour at this stage. Drain the chickpeas, reserving about a cup of their cooking water.

2. If your almonds are not blanched, blanch them by boiling them in water for about a minute--the skins should peel off easily at this point.

3. If using fresh tomatoes, peel them by placing them in just-boiled water for about a minute, at which point the skins should come off easily. Purée in a blender or food processor.

4. If using whole spices, toast 3/4 tsp black peppercorns in a dry skillet over medium heat for a couple minutes, agitating occasionally. Add 1 Tbsp cumin seeds and continue to toast for another minute until fragrant and a shade darker. Remove from pan and allow to cool. Grind in a spice grinder, or using a mortar and pestle.

5. Heat 2tsp olive oil on medium in a large skillet and add spinach. Sauté for a few minutes until completely wilted and remove from pan.

6. Add another tsp of oil to the same pan and fry the almonds and bread until they are golden brown. Add garlic and sauté for 30 seconds to a minute until aromatic.

7. Bloom your spices: mix ground black pepper, cumin, cayenne, and paprika with just enough water to form a paste. Add to your skillet and fry until spices are fragrant and water has evaporated.

8. Grind almond and bread mixture in a food processor with 2 Tbsp sherry vinegar to produce a thick paste. Set aside.

9. Heat 2 tsp olive oil on medium-high in a large pan (the same one you used earlier is fine) and sauté onion for 3-5 minutes until translucent and softened.

10. Lower heat to medium. Add tomato purée and 2 tsp tomato paste, or 1/2 cup tomato sauce, and cook until no longer raw-smelling.

11. Add cooked chickpeas and stir to coat. Add 1 cup of the water you cooked the chickpeas in, or 1 cup water. Add 3/4 tsp salt and simmer on low for about 10 minutes, until the liquid has mostly evaporated.

12. Add the spinach and almond-bread paste back into the skillet and stir to combine. Simmer for another few minutes until dry.

[zaviyar]

Lasagna Stuffed Shells

💚 Please Follow Our Page to have such a mouth-watering 🍅 Recipes on Daily Basis

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Recipe by @plantbased.traveler 

Ingredients:

4 servings (~20-24) jumbo pasta shells

1 package plant-based Italian style meat alternative 

1 small onion or 2 shallots

4 garlic cloves 

1 carrot 

1 celery stalk

1 tbsp olive oil 

1 tbsp tomato paste 

1 tbsp balsamic vinegar 

1 14 oz can fire-roasted, chopped tomatoes 

1 cup pasta water 

1 tsp dried oregano and basil 

1/2 tsp thyme 

Salt and black pepper to taste 

Sauce:

2 tbsp vegan butter

3 tbsp all-purpose flour 

2 cups extra creamy oat milk 

1 cup pasta water

2 tbsp nutritional yeast

1 tbsp apple cider vinegar 

1/2 tsp salt or to taste 

1 cup frozen spinach 

Optional: 

2 tbsp vegan cream cheese

Vegan parmesan 

Fresh basil 

Prepare pasta shells according to package directions. Reserve 2 cups of pasta water, and let the shells cool on a sheet pan. 

Finely dice onion, carrot, and celery, and mince garlic. Sauté veggies with olive oil until fragrant and lightly browned for about 10 minutes, and set aside. Add the plant-based meat to the pan, break it up with a spatula, and cook until lightly browned as well.

Add veggies back to the pan, as well as tomato paste and balsamic vinegar, and stir for a minute. Add tomatoes, water and herbs, then let everything simmer for 10 minutes, stirring occasionally. The filling should not be too liquid, so you can easily fill the shells with it. Preheat oven to 400 F / 200 C. 

For the white sauce, heat up vegan butter, then whisk in flour and stir for a minute. Add oat milk, vinegar, nutritional yeast, and salt, and bring to a boil, stirring continuously. Let simmer for a few minutes, then add spinach and cream cheese (if using). If the sauce is too thick, add more water or oat milk. Pour sauce into a baking dish, fill shells carefully with the lasagna filling, and place them into the sauce. Cover with tin foil and bake for 30 minutes. 

Optional: Uncover, top with vegan parmesan, and broil for 5 minutes to crisp up the top!

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[interdimensionaltravels]

Ever craved something spicy? How about something so spicy that’s enjoyable but scares the nice guys away? Or makes a chaotic family member behave? Well you’re in luck! Let’s make the La Bomba!

I made this once in a bout of depression. I was at one of my lowest points in my life. I had entered medical school and Marie and Alexis at this point in time had left for greater things. My dad, in sensing my sadness… bought me a cookbook. I learned to cook so many dishes. In the past, I’ve always looked through his books of ancient Mesopotamian recipes and through time, recreated a majority of them successfully! The dishes in this book were a little easier to follow, and I enjoyed them as much! And eventually decided to make my own. I figured I need to “spice up my life” like the Spice Girls said, so I added lots of pepper and crumbled sausages.. Thus, La Bomba was born!

I love my father very much. Even if I’ve chosen a different path in life, he’s begrudgingly proud of me. However, there are times where he irritates me, particularly when he complains about a certain Serena. Whenever I hear him playing victim, I have the bowl ready. When he’s being stubborn, I also have the bowl ready. He knows what’s coming :).

My friend Dr S. Frost has been having a problem for a while now. While Cipher Spy has proven to be quite a gentleman, a troubling “nice guy” named Flex has been coming into her inbox, trying to flirt with her in the cringiest way possible. Like seriously, it is so cringe. God I want to yeet him so far. So far, me and the others have been making fun of him, as there’s no way he can actually get a date from her. But let’s take it to another step and make him see if he’s worth his bragging rights or right to “flex”!

Ingredients:

1 large onion, diced

2-4 whole cloves of garlic, roasted

3 large tomatoes, roasted and sliced

1 large red bell pepper

1 pack of Premio Sweet Italian Sausage

1 tbsp of red pepper flakes

1 tbsp of basil

3 tbsps of chili powder (I use Thai for a kick!)

One small can of tomato paste

1 cup of red wine

1 box of Rotini

Directions:

Slice the tomatoes and pepper and peel garlic. Put in a tray lined with foil and drizzle well with olive oil. Roast at 400 degrees Fahrenheit for 15-20 minutes.

Meanwhile, chop up the onions and take the skin off the sausages. Once skin is off, pound it and use your hand to mush them together into a lump.

Turn on stove and drizzle olive oil, then drop in diced onions. When slightly translucent, add in sausages and use what you got (wooden spoon or ladle* to separate it into smaller chunks. Basically fry them until sausages are slightly burnt or brown.

Once tomatoes, pepper and garlic are done roasting, put them in a blender and blend until smooth.

While you’re browning the sausage, fill a pot with water and wait for it to boil. Once boiling, add your pasta and let it boil for 7-8 minutes.

Once the sausage is browned, add in tomato paste, chili powder and red pepper flakes. Then add wine. Stir until alcohol has completely cooked.

Add in sauce mixture and mix until well incorporated. Then add 1 cup of pasta water and stir well until sauce is thick. Add pasta and mix unless you’re making something Instagram worthy. In that case, add it separately

There we go! That should serve about 5-6 servings! :)))) SUFFER FLEX >:)))

- mini bungus Dr Muffin

@tf2husbandryofficial