#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.

[bunjywunjy]

recipe box: IT'S ALL BEANS TO ME (greek-style beans)

this is a recipe that requires a day or so of prep, but you do basically just do stuff to beans and then wander away for hours in each step so it's not a very involved recipe.

NOTE: yeah, you do actually need to rehydrate and then cook the beans for this one, you can't really used canned beans without it turning weird and soupy.

YOU WILL NEED:

a pound of dried corona beans (YUUUGE)

3 bay leaves

1 large red onion, diced

4 cloves garlic, minced

1 15-oz can tomato sauce

2 tbsp tomato paste

3 tbsp honey

1/4 cup dried dill

1/2 cup olive oil

1/4 cup red wine vinegar

1 tbsp salt

1 tsp black pepper

cayenne pepper to taste

1 container feta cheese

PRE-COOKING THE BEANS

so before you actually start the recipe, you'll need to rehydrate the beans overnight and then cook them through. to rehydrate, just put the beans in a bowl, cover with water, and leave overnight up to about a day and a half. (you WILL need a bigger bowl than you thinks- those fuckers are going to plump back up to their entire original size!) refrigerate the beans after this step if you're not planning on cooking them for a bit.

once the beans are hydrated, put them in a big pot with water, the bay leaves, and a little salt. cover and bring to a boil, then lower the temperature and simmer for 60 to 90 minutes, until the beans are soft but not mushy. like bean al-dente.

the oven should be preheated to 350 F for the next step- when the beans have cooked, drain them completely and pick out the bay leaves. put them in a large oven-safe casserole or baking dish, and add the rest of the ingredients (minus the feta). mix it all together, level the surface with a spatula for even cooking, and wipe as much of the spatter off the sides of the dish as you can so it doesn't burn onto there, then pop it in the oven until the top is a deeply red-brown gorgeous crust, 60-80 minutes.

dump the feta on top in an even layer, and serve!

[clairelutra]

A dead cheap extremely spoonie-friendly recipe that I constantly get compliments on:

Chili (adapted from this recipe)

2 tbsp cooking oil (preferably olive but basically any mild cooking oil works, as does butter/butter substitute/etc)

1 diced onion (any size, try to go for 1-2 cups of diced onion total, as your heart desires) (can be bought diced if need be)

SPICES*

1-5 cloves of garlic (chopped, minced, jarred, etc)

3 15oz drained cans of beans (your preferred mix of black, kidney, pinto, red, garbanzo, etc)

1 14.5oz can of diced tomatoes

1 6oz can of tomato paste

1lbs ground meat (beef, pork, turkey, chicken, whatever) (optional)

1 tbsp sugar (make sure it's normal sugar, not a substitute)

1 cup of water (or beef/chicken/vegetable stock)

OPTIONAL: Leftover vegetables/mushrooms/etc, 1 drained can of corn, 1-2 tbsp of worcestershire sauce, extra bullion, a splash of soy sauce

Spices:

1 tsp cumin

1/2 tsp onion powder

1/4 tsp garlic powder

1 tbsp smoked paprika and/or chili powder (the mild spice blend, make sure you're getting that unless you know what you're doing)

1 tsp salt

OPTIONAL: 1/2-1 tsp smoked paprika, 1/2-1 tsp Italian seasoning/oregano/dried herb of choice, 1/4 tsp cayenne, 1/2 tsp black pepper

Instructions:

Oil in big pot over ~medium heat until it's fizzling

Measure the spices into a bowl

Put the onions in the pot with the oil, dump the spices on top and stir it around

Set a timer for 3 minutes and go sit down while you open and drain the cans. Stir when the timer goes off and then set it again and sit.

When the onions look like they're probably translucent-ish (6-9 minutes for me), add the garlic. If it's raw cloves chopped big, cook em for 5 minutes. Raw pressed or chopped small, 1-2 minutes. Jarred, not at all.

Add in the meat, if using. Poke and stab and stir until it's in cooked crumbles and there's no pink left. Take breaks to sit if you need to.

Add all the cans, all at once (beans, tomatoes, tomato paste, any extra canned vegetables), plus the water/stock and any other vegetables you might be using.

Stir until it's all combined, and sit and wait for it to boil (big bubbles) stirring occasionally, then drop the heat until it's only giving you small bubbles

Set a timer for 30 minutes and let it simmer, stirring every 5-10 minutes.

This is the time to start adjusting things by taste if you're into that. Add more salt or bullion or soy/worcestershire or sugar as needed -- the sugar is to help cut the acid from the tomatoes and can offset bitterness from the spices if you messed those up. Go tsp by tsp and taste after every addition.

It's good to eat after 30 minutes of simmering, but you can leave it there for an hour or two and it'll only get better.

NOTES:

I am a biiiiig wimp about heat and leave out the cayenne and pepper and only use smoked paprika, but I have it on good authority that it's very good with heat as well

Costs as low as $5-7, depending on whether you already have the spices and if you can chop an onion, if you make it vegetarian.

Makes like 6+ solid meals.

All the ingredients except the meat are shelf stable or long-lifed at room temp, so it's good for leaving in the cupboard as a backup meal

It's extremely adaptable. You can make it with just about any combo of canned beans you might have around, you can make it with whatever the cheapest ground meat is currently, it's already dairy-free and you can make it vegetarian or vegan or whatever. Use up old veggies in the fridge and grab your favorite savory spices.

The process can be done almost entirely sitting, if you need to. If you have slightly more money and you're very low energy, you can buy pre-chopped onion.

It's pretty forgiving if you're prone to forgetfulness. The only things that really need to go in order are the onions and meat, because the onions need to break down and flavor the meat, and the meat needs to be crumbled before it goes into the liquid. I forgot to add the meat at the right time once and came out with a perfectly good vegetarian chili. Yesterday I forgot the garlic until the simmer and dumped it in halfway. The spices need to be simmered for a while, but if you forget until the end somehow, you can add them and let it simmer for another hour. It doesn't burn very easily. You can add water or boil it off if you need it thinner or thicker. There's a very long time in the middle to adjust the flavor if it tastes off.

It was one of the few things that reliably came out good when I was forgetting my sentences in the middle of saying them, so I hope this helps some of you as well!

[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.

[zhi-bde]

Lentil and Tofu Shepherd’s Pie

Created by Chef Maria Koutsogiannis

Prep Time: 1 hour Total Time: 1½ hours Serves: 8 as a main course

Ingredients

Lentil and tofu filling

2   tbsp olive oil

1   medium sweet white onion, finely chopped

3   celery stalks, finely chopped 4   cloves garlic, pressed or finely chopped

2   tsp dried rosemary

1   tsp dried thyme

1   tsp dried parsley

1   tbsp vegetable stock paste

2   tsp Tomato Paste

1½   cups cooked Lentils 350   g firm tofu, pressed and hand-torn into bite-size pieces

2   cups vegetable stock or water

1–2   tsp salt

½   tsp black pepper

Mashed potato topping

5   large white potatoes, peeled and 1-inch cubed

1–2   tsp salt

½   tsp pepper

1   tbsp olive oil

¼���½   cup almond or plant-based beverage of choice

1–2   heaped tbsp vegan butter or olive oil

1   tsp + 2 tbsp fresh thyme, divided   cooking spray of choice

Directions

This is a re-imagined recipe of a shepherd’s pie I’ve had in England. It’s nourishing, so comforting and perfect for the holiday season. I love it with some steamed vegetables, luscious gravy and a beautiful popover. When making the mash, remember to add liquid in small increments for a solid mash to layer on top of the filling.

Heat olive oil in a large pot for 30 seconds on medium-high heat. Add onions and celery and cook for 5 to 10 minutes or until soft and translucent. Add garlic, rosemary, thyme and parsley. Stir until onions and celery are well coated. Turn heat to low and cook for 3 minutes, stirring often.

Stir in vegetable stock paste and tomato paste. Add lentils and tofu. Sauté for 3 to 5 minutes, then stir in water or vegetable stock. Bring to a boil, then simmer for 20 minutes until thick and creamy. Taste for salt and add as desired. Set aside.

As filling is simmering, put potatoes and cold water to cover in a large stockpot. Season with salt, cover with a lid and cook until very tender, 15 to 20 minutes.

Strain potatoes and return to pot. Add pepper, oil, milk, butter or oil and 1 tsp thyme. Mash until creamy. Set aside.

Preheat oven to 400°F and line a baking sheet with parchment paper. Transfer filling into a 9 by 13-inch casserole. Flatten filling with a spatula. Dollop mashed potatoes onto the mixture and flatten with a spatula, then use a fork to carve crisscross marks across the pie. Spray the top with an oil of your choice.

Transfer the casserole to the parchment-lined baking sheet. Bake for 25 minutes.

Set the oven to broil and broil the casserole for 5 minutes. Watch closely so nothing burns. Garnish with reserved thyme.

[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.)

[bitesandlaughs]

How To Make Traditional Syrian Fool in 15 Minutes! #quickmeals #syria #Beans #chickpeas #easyrecipe

A hearty and flavorful dish, perfect for breakfast or a light meal!

Ingredients:

• 1 can fava beans

• ½ can chickpeas

• 2 cloves garlic

• 1 tbsp cumin

• Salt (to taste)

• 3 tbsp yogurt

• 3 tbsp tahini

• Juice of 1 lemon

• Olive oil (for mixing & drizzling)

• ¼ cup reserved bean water (or hot water)

Instructions:

1. Heat the Beans: Empty the fava beans and chickpeas into a pot and bring to a boil.

2. Prepare the Seasoning: In a small bowl, press the garlic and mix it with cumin and salt. Grind into a paste.

3. Drain & Mash: Drain the beans, reserving ¼ cup of the water. Add the beans and chickpeas to a mixing bowl.

4. Combine & Blend: Add the garlic paste, yogurt, tahini, and lemon juice to the beans. Lightly mash to your preferred texture.

5. Adjust Consistency: Pour in the reserved bean water (or hot water) and mix until creamy.

6. Final Touch: Drizzle with olive oil and mix well.

7. Plate & Serve: Top with extra boiled chickpeas, leafy greens, and diced tomatoes. Drizzle with more olive oil. Serve warm with pita bread, tea, and fresh vegetables.

✨ Enjoy this delicious Syrian-style dish, perfect for sharing! ✨

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Instagram.com/BitesAndLaughs

#LebaneseFood #MiddleEasternFood #MediterraneanEats #HealthyRecipes #EasyRecipes #FoodLover #FoodieLife #PlantBasedProtein #Foodie #Foodstagram #ViralRecipe #TastyFood #Yummy #Homemade #CookingAtHome #BitesAndLaughs #FoodReel #FoodShorts #HealthyEating #ProteinPacked #VeganFood #VegetarianMeals #MediterraneanDiet #DairyFree #GlutenFree #LebaneseBreakfast #AuthenticTaste #TraditionalFood #ComfortFood #PitaAndTea #ChefMate #Dearborn #Syria #MiddleEast #Yerba #Mate #Michigan #BitesAndLaughs #FunWithEveryBite #lebanon

[recipiess]

𝐓𝐎 𝐂𝐎𝐍𝐓𝐈𝐍𝐔𝐄 𝐑𝐄𝐂𝐄𝐈𝐕𝐈𝐍𝐆 𝐌𝐘 𝐑𝐄𝐂𝐈𝐏𝐄𝐒 𝐓𝐘𝐏𝐄 "𝐘𝐄𝐒" 😍😍 𝑺𝒉𝒂𝒓𝒆 𝒘𝒊𝒕𝒉 𝒖𝒔 𝒚𝒐𝒖𝒓 𝒕𝒉𝒐𝒖𝒈𝒉𝒕𝒔 𝒂𝒏𝒅 𝒊𝒅𝒆𝒂𝒔 𝒊𝒏 𝒕𝒉𝒆 𝒄𝒐𝒎𝒎𝒆𝒏𝒕𝒔! 📌𝐂𝐡𝐞𝐜𝐤 𝐌𝐨𝐫𝐞 𝐚𝐭 : 🔍 Find More PioneerCOOKERY Recipes HERE 🍽 ..........📍 𝑹𝒆𝒃𝒍𝒐𝒈 𝑵𝑶𝑾, 𝑪𝒐𝒐𝒌 𝑳𝒂𝒕𝒆𝒓! 📍 ......... 🍲 Hearty Chicken and Vegetable Stew 🍲 Warm up with this comforting chicken and vegetable stew that is perfect for chilly nights! Ingredients: - 1 lb chicken breast or thighs, cooked and shredded - 2 tbsp olive oil - 1 large onion, chopped - 3 cloves garlic, minced - 3 carrots, sliced - 3 medium potatoes, cubed - 1 cup frozen peas - 4 cups chicken broth - 1 cup water - 2 tbsp tomato paste - 1 tsp dried thyme - 1 tsp dried rosemary - Salt and pepper to taste - Fresh thyme or parsley (for garnish) Directions: 1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and cook until soft, about 5 minutes. Add garlic and cook for another minute until fragrant. 2. Add Vegetables and Broth: Add carrots, potatoes, chicken broth, and water. Stir in tomato paste, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender. 3. Add Chicken and Peas: Stir in shredded chicken and frozen peas. Let simmer for another 5–10 minutes until everything is heated through and well combined. 4. Serve: Ladle the stew into bowls and garnish with fresh thyme or parsley. Serve hot with crusty bread on the side! Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes | Servings: 6

[eatofit1]

𝗜 𝗻𝗲𝗲𝗱 𝘆𝗼𝘂𝗿 𝗼𝗽𝗶𝗻𝗶𝗼𝗻𝘀 𝗽𝗹𝗲𝗮𝘀𝗲 𝘀𝗮𝘆 𝘆𝘂𝗺𝗺𝘆 𝗼𝗿 𝘀𝗼𝗺𝗲𝘁𝗵𝗶𝗻𝗴 𝗱𝗼𝗻'𝘁 𝗯𝗿𝗲𝗮𝗸 𝗺𝘆 𝗵𝗲𝗮𝗿𝘁 😍😍 𝘁𝗵𝗮𝗻𝗸 𝘆𝗼𝘂 📌𝐂𝐡𝐞𝐜𝐤 𝐌𝐨𝐫𝐞 𝐚𝐭 : 🔍 Find More PioneerCOOKERY Recipes HERE 🍽 .............📍 𝑹𝒆𝒃𝒍𝒐𝒈 𝑵𝑶𝑾, 𝑪𝒐𝒐𝒌 𝑳𝒂𝒕𝒆𝒓! 📍 ............ 🍲 Hearty Chicken and Vegetable Stew 🍲 Warm up with this comforting chicken and vegetable stew that is perfect for chilly nights! Ingredients: - 1 lb chicken breast or thighs, cooked and shredded - 2 tbsp olive oil - 1 large onion, chopped - 3 cloves garlic, minced - 3 carrots, sliced - 3 medium potatoes, cubed - 1 cup frozen peas - 4 cups chicken broth - 1 cup water - 2 tbsp tomato paste - 1 tsp dried thyme - 1 tsp dried rosemary - Salt and pepper to taste - Fresh thyme or parsley (for garnish) Directions: 1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and cook until soft, about 5 minutes. Add garlic and cook for another minute until fragrant. 2. Add Vegetables and Broth: Add carrots, potatoes, chicken broth, and water. Stir in tomato paste, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender. 3. Add Chicken and Peas: Stir in shredded chicken and frozen peas. Let simmer for another 5–10 minutes until everything is heated through and well combined. 4. Serve: Ladle the stew into bowls and garnish with fresh thyme or parsley. Serve hot with crusty bread on the side! Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes | Servings: 6

[flavjourneys]

For a classic spaghetti dish this Christmas, you can make a traditional Italian-style spaghetti with a rich, flavorful tomato sauce and a sprinkle of fresh basil or Parmesan cheese. Here's a simple recipe you can try:

Classic Spaghetti with Marinara Sauce

Ingredients:

400g (14 oz) spaghetti

2 tbsp olive oil

3 cloves garlic, minced

1 onion, finely chopped

1 can (400g/14 oz) crushed tomatoes

1 tbsp tomato paste

1 tsp sugar (optional, to balance acidity)

Salt and pepper to taste

1 tsp dried oregano

1 tsp dried basil (or fresh basil, for garnish)

Freshly grated Parmesan cheese

Instructions:

1. Cook the spaghetti: Boil a large pot of salted water and cook the spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.

2. Prepare the sauce: In a large pan, heat olive oil over medium heat. Add minced garlic and chopped onion, cooking until softened and fragrant (about 3-4 minutes).

3. Add tomatoes: Stir in the crushed tomatoes, tomato paste, sugar (if using), oregano, and basil. Simmer on low heat for about 15-20 minutes, stirring occasionally. Season with salt and pepper to taste.

4. Combine spaghetti and sauce: Add the cooked spaghetti to the pan with the sauce, tossing gently to coat. If the sauce is too thick, add a little reserved pasta water to achieve the desired consistency.

5. Serve: Divide the spaghetti onto plates, sprinkle with fresh basil, and top with grated Parmesan cheese. Enjoy!

This simple yet delicious dish can be a comforting and festive choice for Christmas dinner, especially if you're looking for something a little lighter or different from the usual holiday fare. You can also add a protein, like meatballs or sausage, to make it more filling!

[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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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.

[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.

[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!