#leek baby spinach and ricotta crepes

[magazynkulinarny]

Naleśniki z porami, szpinakiem i ricottą

Skończyłam czytać tetralogię Eleny Ferrante i czuję nieokreślony smutek. Od dłuższego czasu niemal każdy wieczór spędzałam z bohaterkami powieści i nagle ktoś mi je zabrał. A one jeszcze trwają we mnie... Noszę wewnątrz ich dramaty, lęki, fascynacje, ambicje, rozwarstwienia. 

Rozmyślam o ich losach w kontekście swojej - niekrótkiej już przecież - ścieżki życia, znajduję punkty styczne, a nawet spójne płaszczyzny, podobne kamienie pod nogami, potknięcia, dezorientację w terenie. Czyżby wszystkie kobiece byty były aż tak podobne?

Za dzień lub dwa melancholia minie. Znów zainteresują mnie garnki, przepisy i kolejny serial na Netfliksie.

Tymczasem głową i sercem jestem jeszcze w Neapolu. 

P.S. Naleśniki są znakomite!

Składniki:

Naleśniki 3 szklanki mąki pszennej (typ 550) szklanka mleka ok. 2 szklanki wody gazowanej 2 jaja (lub 3 małe) 1/3 kostki masła pół łyżeczki soli

Farsz z porów, szpinaku i ricotty 2 pory 200 g młodego szpinaku 3-4 ząbki czosnku 180 g ricotty pół szklanki śmietany 18% garść ostrego sera  1/3 łyżeczki gałki muszkatołowej sól i czarny pieprz do smaku

Wykonanie:

Naleśniki Mąkę przesiać do naczynia o wysokich ściankach (używam specjalnego naczynia z uchem i nakładką przeciw pryskaniu), dodać sól. Partiami wlewać mleko, a potem wodę, cały czas mieszając mikserem. Gdy ciasto osiągnie gęstość śmietany przestać dolewać płyn i bardzo dobrze zmiksować, aby nie było grudek.

Kiedy ciasto będzie gładkie, wbijać po jednym jajku i dalej miksować. Dolać kolejne partie wody, a na koniec roztopione masło, miksując cały czas. Odstawić na ok. 10 minut.

Patelnię lub dwie bardzo dobrze rozgrzać, opędzlować niewielką ilością tłuszczu (używam oleju rzepakowego), wlewać po chochli ciasta, rozprowadzić po patelni i smażyć z obu stron. Odkładać na duży talerz.

Farsz z porów, szpinaku i ricotty Odciąć końcówkę porów oraz twarde, intensywnie zielone liście. Liście opłukać, włożyć do woreczka i włożyć do lodówki, będą do zupy. Pory rozciąć od połowy wzdłuż łodygi i dokładnie wypłukać ziemię. Następnie pokroić w krążki.

Czosnek obrać, rozgnieść płaską stroną noża i maksymalnie rozdrobnić. Ricottę zmiksować ze śmietaną (chyba, że jest bardzo wilgotna, wówczas nie dodawać śmietany lub minimalną ilość). Ser zetrzeć na tarce.

Na patelni rozgrzać chlust oliwy i łyżkę masła. Wrzucić czosnek, chwilę smażyć, a następnie dodać pory, lekko je osolić i wymieszać. Smażyć, mieszając od czasu do czasu, aż staną się miękkie.

Wówczas dodać szpinak i delikatnie wymieszać go z porami. Po chwili, gdy straci jędrność, uzupełnić ricottą ze śmietaną oraz tartym serem, doprawić dużą ilością pieprzu, solą i gałką muszkatołow��. Smażyć na niedużym ogniu, aż sos zacznie gęstnieć. Jednak nie za długo, aby szpinak pozostał zielony.

Na jednej połowie naleśnika rozprowadzić niezbyt grubo farsz, składać w trójkąty lub zwijać w ruloniki. Podsmażyć na oleju z masłem i podawać.

[cookthefood]

Easy Frittata Recipe #Recipe #HowToCook #Food #Music #Cooking #MusicalCooking #Easy Frittata Recipe Frittatas come together so easily. With just a few ingredients and a pan, you’ll get a breakfast worth slicing into. This Frittata Recipe is so versatile with all kinds of variations. This post may contain affiliate links. Read my disclosure policy. Hi guys! This is Natalya from Momsdish sharing our best frittata recipe. The Only Frittata Recipe You’ll Need Egg breakfast recipes are a favorite, from Poached Eggs to Breakfast Quesadillas, and we love getting creative with egg frittatas. Whether it’s a busy weekday morning or you’re hosting a brunch, all you need to do is pop this frittata in the oven. You can make just about any frittata with these basic ingredients: Eggs – the main ingredient of a frittata Heavy cream – adds moisture and richness to the egg base Salt – a simple seasoning is all you need Butter – to grease the pan and keep the frittata from sticking Cheese – we love mozzarella and goat cheese together Frittata Variations  Now for the fun part. Frittatas are so versatile and forgiving that you can mix and match different toppings and ingredients to get your perfect breakfast. Cheese: You really can’t go wrong here. Goat, feta, mozzarella, parmesan, cheddar (sharp cheddar is a favorite), and brie work great.  Veggies: Bell peppers, broccoli, asparagus, mushrooms, zucchini, onions, asparagus, tomatoes, garlic, leeks, eggplant, shallots, and jalapenos.  Leafy Greens: Arugula, spinach, kale, collard greens, swiss chard, endive, and beet greens.  Dairy Options: Heavy cream is the best option here, but you can also use half-and-half or full-fat milk (reduce to 1/4 cup if using milk). Herbs: Parsley, chives, dill, or basil.  How to Make Frittatas Making a frittata is as simple as it gets for a hearty and healthy breakfast in no time. Whisk together eggs, heavy cream, and salt. Chop veggies – dice your tomatoes and bell peppers.  Butter your pan and add veggies. Pour over the egg mixture, top with cheese, and bake. What is the Best Pan for Frittatas ? Use a cast-iron pan or oven-safe pan between 9 and 10 inches in diameter to get the perfect sized slice so your frittata doesn’t spread too thin on the skillet. Common Questions What is the difference between an omelet and frittata? Omelets are typically pan-fried and folded, while frittatas are baked in the oven like a cake. Also, frittatas call for a heavy dose of cream to make them light, fluffy, and luscious.  Can you use milk instead of cream in a frittata? Yes, as long as it’s full-fat. If using milk, reduce to 1/4 cup. If you don’t have whole milk, adding a little sour cream, yogurt, or crème fraîche will do the trick.  What does a frittata taste like? A frittata tastes similar to a Quiche. It is an egg custard that is fluffy and creamy without the crust, making it gluten free. How do you know when a frittata is done? Bake until the center is no longer jiggly and the edges are golden. Be sure you don’t overcook the frittata or it will seem rubbery and dry. Make-Ahead Making frittata in advance is perfect for meal prep or for when you are hosting a large brunch spread and want to cut down on day-of work. Refrigerator: Bake your frittata and let it cool down. Pop it in the fridge in an airtight container or covered tightly with plastic wrap. When you’re ready to serve, microwave a single slice until warmed through or pop the entire pan in the oven for a few minutes. Freezer: Freshly made or refrigerated frittata works best as not every variation of frittata works well for the freezer. Veggies like tomatoes and avocado do not freeze well. Be sure to fully thaw in the refrigerator overnight before reheating or it may end up wet and rubbery. More Breakfast Recipes If you loved this frittata, these top-rated breakfast recipes will get you excited. Cinnamon Rolls – Softy and gooey with the best icing Dutch Baby Pancakes – you’ll love how easy these are Ricotta Pancakes – on our family’s regular rotation Crepes – our go-to, easy blender recipe Acai Bowl – like a smoothie parfait and good for you  Instant Pot Egg Bites – recreating a Starbucks favorite Best Frittata Recipe (Easy Oven Method) Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Frittatas are so easy with just a few ingredients. This one-pan breakfast Frittata Recipe is extremely versatile with endless variations. Author: Natalya Drozhzhin Skill Level: Easy Cost to Make: $3-$5 Keywo...

[donaldflower00-blog]

austrian torn, fluffy pancake

A month ago, I made kaiserschmarrn, a shredded pancake, for my kids for a weekend breakfast at the suggestion of my neighbor (coincidentally the partner of the neighbor who challenged me to make dutch apple pie, and thus definitely someone with good taste). It was, as predicted, delicious, and as it’s the year 2019, I posted a photo of it on Instagram Stories in the moments before my children demolished it. It was only then, through an avalanche of DMs, that I learned how deeply beloved it is.

Here’s a small sampling of responses: “You made Kaiserschmarrn!!!” “This is Austrian!” “This is German!” “This is Czech!” “We make this in Hungary!” “Looks spot on, just like the ones I had in Salzburg many years ago!” “We eat this for dessert!” “This is Christmas breakfast every year with tart jam and pureed plums!” “We call this Emporer’s Mess.” [Apparently Franz Joseph I was very fond of it.] “Besides apple strudel, traditional Kaiserschmarrn is one of the most famous and iconic Austrian dishes.” “If you order it at any Austrian restaurant, it’s almost guaranteed to come with stewed plums (zwetschkenröster) and/or applesauce.” “It’s best when cooked in butterschmalz [clarified butter or ghee].” “I hope you skipped the rum soaked raisins — yuck.” But also: “You forgot the rum-soaked raisins!” [I didn’t but found them distracting.] “Tip: Kaiserschmarrn is perfect when it’s still a bit creamy inside.”

To try it is to understand why. The batter is simple, close to that of a crepe or dutch baby, but you whip the egg whites separately and fold them in at the end, resulting in a puffy butter-fried mega-pancake. But wait, there’s more! You then shred, tear, or chop it into bite-sized pieces and continue to fry it until each is a glorious golden-edged, custardy-centered nugget. It’s finished with a drift of powdered sugar and served with tart fruit compote (I tried my hand at plum below) or applesauce and is a dream of a weekend breakfast. It could also be dessert. It could also be lunch, which is how my neighbor has been enjoying it. Mostly, I love the way it seems simple but feels a bit festive, just like I hope all of our weekends ahead are.

Previously

One year ago: Chilaquiles Brunch Casserole Two years ago: Rhubarb Upside-Down Spice Cake Three years ago: Perfect Garlic Bread, Shaved Asparagus Frittata and Palm Springs Date Shake Four years ago: Potato Scallion and Kale Cakes, Salted Chocolate Chunk Cookies, and Crispy Broccoli with Lemon and Garlic Five years ago: Blue Sky Bran Muffins and Fresh Spinach Pasta Six years ago: Spring Vegetable Potstickers and Essential Raised Waffles Seven years ago: Bacon, Egg and Leek Risotto Eight years ago: Sour Cream Cornbread with Aleppo and Ribboned Asparagus Salad with Lemon Nine years ago: Radicchio, Apple, and Pear Salad, New York Cheesecake and Shakshuka Ten years ago: Black Bread and Ranch Rugelach Eleven years ago: Chocolate Walnut Cookies + More Flourless Dessert, Almond Cake with Strawberry-Rhubarb Compote Twelve years ago: Corniest Corn Muffins and Pineapple Upside-Down Cake

And for the other side of the world: Six Months Ago: Roberta’s Roasted Garlic Caesar Salad 1.5 Years Ago: Endive Salad with Toasted Breadcrumbs and Walnuts 2.5 Years Ago: Broken Pasta with Pork Ragu and Roasted Cauliflower with Pumpkin Seeds and Brown Butter 3.5 Years Ago: Baked Potatoes with Wild Mushroom Ragu, Twinkie Bundt and Oven Fries 4.5 Years Ago: Cauliflower Cheese, Squash Toasts with Ricotta and Cider Vinegar, and Smoked Whitefish Dip with Horseradish

Austrian Shredded Pancake (Kaiserschmarrn)

1/2 cup (75 grams) raisins (optional)

2 tablespoons (30 ml) fruit juice or rum (only if using raisins)

4 large eggs, separated

2 tablespoons (25 grams) granulated sugar

1/4 teaspoon kosher salt

1 teaspoon baking powder

3/4 cup (100 grams) all-purpose flour

1/2 cup (120 ml) milk, any kind

2 to 3 tablespoons (30 to 40 grams) unsalted butter or ghee (clarified butter)

Powdered sugar

Jam, applesauce or another fruit sauce, or stewed plums/plum compote (recipe below) to serve

If you’re using raisins, soak them in the hot rum or juice and set aside until needed.

Make batter: In a large bowl, whisk together egg yolks, sugar, salt, and baking powder. Whisk in milk, then flour, whisking just until mostly smooth. (A few tiny lumps proved inconsequential.) Let rest for 10 minutes. Meanwhile, in a second (medium-large) bowl or the bowl of an electric stand mixer, beat egg whites until they hold firm peaks. Fold into egg yolk mixture, trying not to deflate the egg whites. Gently fold in raisins, if using.

Cook pancake: Heat a medium-large skillet (10″ to 12″) over medium heat. Add 2 tablespoons butter or ghee and let warm. Pour batter into pan and spread smooth. Cook for 3 to 4 minutes, lifting an edge to peek occasionally, until it’s a deep golden brown underneath; reduce the heat if it’s browning very quickly. If you feel like you can pull off flipping it in one piece, go for it. I cannot and loosen the edges to slide it onto a large plate. With a potholder on each hand, invert empty frying pan over pancake and plate, grab both together tightly, and quickly flip the pancake back into the pan. Continue cooking until deeply golden underneath on the second side, about 3 minutes.

Shred/tear pancake: There are two ways to do this: You can use two forks or the edge of a sharp spatula to tear/chop the pancake into 1″ to 2″ pieces right in the skillet. However, I prefer to slide it back onto the plate I just used to flip the pancake and chop it there. This allows me to melt another tablespoon of butter in the pan for extra-buttery and lightly crisp edges in the final pancake. Return pancake shreds and any batter that has spilled out — it’s supposed to still be very runny in the center at this point — to the skillet and cook, stirring, until pancake shreds are mostly but not fully cooked through. A custardy center in each bite is ideal.

To serve: Scrape pancake shreds onto plate and sprinkle generously — and I mean generously — with powdered sugar. Serve with lemon wedges, jam, a fruit sauce (applesauce is a popular accompaniment), fresh berries or as shown, with stewed plums/plum compote (zwetschgenröster), directions below. Eat right away.

A quick plum compote (zwetschgenröster): Combine 1 pound fresh black or prune plums* (unpeeled, pitted, and cut into quarters or eighths), 1/3 cup granulated sugar, 1/4 cup water, 1 cinnamon stick or 1 teaspoon ground cinnamon and 1/8 teaspoon (or more to taste) ground cloves over medium heat and bring to a simmer. Simmer gently, stirring occasionally, until fruit is saucy and tender enough that you can break a piece in half with the side of you spoon, about 20 minutes (and up to 25 minute for fruit that’s more broken down). Stir in juice of half a lemon and set aside to cool until needed.

Source: https://smittenkitchen.com/2019/05/austrian-torn-fluffy-pancake/

[unwritrecipes]

Mother's Day Menu Ideas 2018

Maybe you're very organized and know exactly what you're doing for Mother's Day right this very minute. Maybe you're going out to eat and have had that important reservation booked for weeks. Maybe you're hosting a brunch or bbq for that special mom or moms in your life and have the menu planned down to the last cookie! Snaps for you!! if you're like the rest of us though, you probably have an idea or two, but are very likely going to stress out about exactly what to do come Saturday! Hopefully, you've got your gift or know what you're planning to get--can't help you much there, but if you're still searching for that perfect mom’s day meal, this mom’s got you covered. I've separated the categories into brunch, dinner and dessert because that's how most people seem to celebrate the day, but feel free to live on the wild side and honor motherhood with an afternoon tea or maybe a cocktail hour. All I know, is I'd be happy with any of the items below being served up to me!! Let's hear it for some serious mom spoiling!!

BRUNCH IDEAS

1.  Vanilla French Toast with Brown Sugar Cranberry Sauce

2.  Baked Eggs with Tomatoes, Basil and Parmesan

3.  Strawberry Rhubarb Muffins

4.  Breakfast Granola Fruit Tart with Yogurt

5.  Jammy Filled Corn Muffins

6.  "No-Crust" Asparagus and Feta Quiche

7.  Double Chocolate Cherry Muffins

8.  Blueberry Streusel Muffins

9.  Lemon Ricotta Hotcakes with Fresh Blackberry Sauce

10.  Caramelized Apple Crepes

11.  Popovers

12.  Dangerously Good Blueberry Bread

13.  Lemon-Coconut Bread

14.  Summer Vegetable Frittata

15.  Oatmeal Maple Scones

16.  Homemade Pitas

17.  No-Knead Everyday Brioche

18.  Whole Grain Strawberry Muffins with Walnuts and Chocolate

19.  Blueberry Sour Cream Waffles with Maple Glaze

20.  Wholegrain Blueberry Scones

21.  Cinnamon-Apple Baked Oatmeal

22.  Blueberry Lemon Cornmeal Scones

23.  Lemon-Currant Buttermilk Scones

DINNER IDEAS

CHICKEN

1.  Sheet-Pan Chicken Fajitas

2.  Roast Chicken with Apples and Leeks

3.  Grilled Chicken Burgers with Copycat Shake Shack Sauce

4.  Grilled Chicken with Tangy Peach Glaze

5.  One-Pan Parmesan Roast Chicken with Cauliflower, Onion and Potatoes

6.  Chicken, Mango and Scallion Tacos

7.  Pineapple Chicken Kabobs

8.  Classic Chicken Francaise

9.  Lemony Chicken Milanese with Arugula Salad

10.  Thai Chicken Veggie Wraps

PASTA

1.  Gnocchi with Lemon, Spinach and Peas

2.  Italian Veggie Lasagne Rolls

3.  Cheesy Chicken and Mushroom Lasagne

4.  Roasted Vegetable Lasagne

5.  Roasted Tomato Pasta Bake

6.  Fettuccine in Lemon Cream Sauce with Asparagus

BEEF

1.  Tomato Zucchini Meatballs

2.  Jalapeño and Lime Steak Tacos

3.  Easy Korean-Style Beef Lettuce Wraps

4.  Korean Short Rib Tacos with Crunchy Asian Slaw

5.  Maple Chipotle Barbecued Brisket

6.  Crazy-Easy Grilled Marinated Flank Steak

VEGETARIAN

1.  Rustic Roasted Tomato Tart

2.  Herbed Parmesan Dutch Baby

3.  Very Full Tart

4.  Roasted Vegetable Tacos

5.  Fresh Tomato Grilled Pizza

6.  Amazing Sweet Potato Nachos

SIDES & SALADS

1.  Strawberry Chicken Salad with Poppyseed Dressing

2.  Sweet Potato and Parsley Salad with Pistachio Vinaigrette

3.  Roasted Cauliflower Salad

4.  Strawberry, Almond & Pea Salad

5.  Chopped Thai Salad

6.  Radicchio, Arugula and Apple Salad with Parmesan Crisps

7.  Roasted Mushrooms with Peas & Tomatoes

8.  Roasted Cauliflower with Brown Butter and Toasted Pepitas

9.  Smashed and Roasted Baked Potatoes

10.  Addictively Yummy Chickpea Salad

DESSERTS

CAKES

1.  Glazed Lemon Cake

2.  Bishop's Cake

3.  Everyday Raspberry Buttermilk Cake

4.  Dark Chocolate Soufflé Cake

5.  Date and Nut Tea Loaf

6.  Caramel Apple Cake

7.  S'mores Cake

8.  Chocolate Ganache Cake

9.  Mascarpone Cheesecake

PIES, TARTS, PUDDINGS, FRUIT DESSERTS & ICE CREAM

1.  Strawberry Blueberry Crostata

2.  Chocolate Peanut Butter Pie

3.  Salted Dark Chocolate Tart with Cocoa Crust and Pistachios

4.  Easy Blueberry Tart

5.  Strawberry Balsamic Pie

6.  Milk Chocolate Pudding Pie with Salted Peanutty Crust

7.  Coffee-Caramel Custards

8.  Double Chocolate Pots de Créme

9.  Coconut Creme Caramel

10.  Blackberry Shortcakes with Vanilla Whipped Cream

11.  Mississippi Mud Ice Cream Pie

12.  Coconut Macadamia Fudge Ice Cream Pie

COOKIES, BROWNIES, & BARS

1.  Brown Sugar Cookies

2.  Lemon Cornmeal Cookies

3.  Chocolate Swirled Meringues

4.  Peanut Butter and Blackberry Jam Shortbread

5.  Bittersweet Chocolate Madeleines

6.  Gluten-Free Brownie Cookies

7.  Luscious Lemon Shortbread Bars

8.  Annabel's Peanut Butter Blondies

9.  Easy Toasted Coconut Key Lime Pie Bars

10.  Supernatural Brownies

[omnipop-mag-blog]

http://time.com/5261745/weekend-recipe-healthy-spaghetti-bolognese/

This is a quick and easy dish I designed for the contestants on Biggest Loser Australia. It only takes 15 minutes to make, so it’s the perfect meal to prepare during a busy week.

My secret to the perfect Bolognese is to start by choosing quality ingredients. I use pasture-fed beef because I love the greater depth of flavor it gives to the overall dish. This Bolognese is also great using turkey mince for those who prefer a lighter meat. I use fresh, ripe Roma tomatoes when they are in season or alternatively, you can also use good quality organic tinned Roma tomatoes. Roma tomatoes are naturally sweeter than regular ones and they have more flesh and less juice, so they’re my favorite for tomato-based sauces.

I make vegetable spaghetti with zucchini and use that as a substitute for traditional heavy pastas. Zucchini makes the most perfect and healthy low-carb pasta and what I love about this vegetable is that it takes just one minute to cook and will absorb the flavor of any aromatics you add to the pan. You can also use other vegetables in making spaghetti such as carrots, leeks, pumpkin, sweet potatoes or a combination of all of them.

The best way to cook vegetable spaghetti is to briefly sauté them in a pan over medium heat with a little olive oil until softened, otherwise they become too watery if plunging into water. You can also add a spoonful of pesto and a generous handful of baby spinach, like I do, which enlivens the flavor and color. Finish off your Bolognese with freshly chopped parsley and a generous grating of Parmigiano-Reggiano or pecorino.

INGREDIENTS

BOLOGNESE SAUCE

1 onion, chopped

1 clove garlic, smashed

100g (3 1/2 oz) celery, finely diced

300 g (10 1/2 oz) grass-fed beef mince

800g (28 1/4 oz) ripe roma tomatoes, chopped or 2 x 400g (14 oz) tins roma tomatoes

1-tablespoon tomato paste

Sea salt to taste

Grated Parmesan or pecorino to serve

Fresh chopped parsley to serve

ZUCCHINI SPAGHETTI

800g (28 1/4 oz) zucchini

2 handfuls baby spinach leaves

2 tablespoons pesto (See recipe below)

PESTO

60g (2 oz) basil leaves, chopped

60 g (2 oz) parsley leaves, chopped

1 clove garlic, smashed

2 tablespoons roasted walnuts, chopped

2 tablespoons parmesan, grated

1/2 tablespoon lemon juice

60 ml (2 fl oz) extra virgin olive oil

Pinch sea salt and cracked pepper to taste

DIRECTIONS

Saute onion and garlic until softened in a good quality cast iron or stainless steel pan for 1 minute

Add beef mince and cook through for 2 minutes until browned

Add celery then tomatoes and mix through

Cover the pot and cook for 10 minutes, stirring occasionally then add the tomato paste

Cook until the sauce is lovely and rich. You may need to add a splash of water (or red wine) if the sauce needs it

Season to taste with a little flaked sea salt and pepper then remove from the heat and add a few spoons of parsley

While the bolognese is cooking prepare your pesto and zucchini noodles

TO MAKE THE PESTO Combine pesto ingredients into a food processor or blender for 1 minute until smooth. Taste and adjust the seasoning to your liking. Alternatively, chop dry ingredients by hand using a large chef’s knife or Mezzaluna chopper then combine in a bowl with the olive oil, lemon and garlic.

TO MAKE ZUCCHINI NOODLES

Run the zucchini along a mandolin to form nice long spaghetti strips, or alternatively use a julienne slicer

Toss zucchini in a pan over a medium heat for 1-2 minutes with a little pesto and baby spinach

Divide zucchini spaghetti onto serving bowls and top with Bolognese sauce, extra chopped parsley and grated Parmesan or pecorino

Serve immediately and enjoy

Serves 4

NOTES + INSPIRATION: Layer bolognese sauce between roasted eggplant or fresh made spelt spelt flour crepes, then top with ricotta and parmesan before baking for 40 minutes for the most spectacular lasagne.

Vegetarians can use grated organic tempeh, extra veggies and a handful of walnuts in place of beef mince.

Teresa Cutter, founder of The Healthy Chef, is an author, nutritionist and classically trained chef. You can find more of Cutter’s tips and recipes on her website, app, eBooks and Instagram.

“My main goal at The Healthy Chef is to get people cooking and eating healthier. Eat natural foods, focus on fresh fruits and vegetables and just keep it simple.” — Teresa Cutter

The post New story in Health from Time: Weekend Recipe: A Quick, Tasty and Healthy Spaghetti Bolognese appeared first on OMNI POP MAG.