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marvelous-harry · 3 years

Note

heyy ur doing blurb night and maybe my thingy got flooded or sun but i really want a blurb on h/flo/y/n joining flo in a live stream maybe cooking with flo?

+ Another Flossie x Harry x reader... r wants to help cooking and cuts herself with a knife? Little angst/fluff because r can't handle blood...

Cooking With Flo Harry/Florence/Reader Words: 2.5K Warnings: Mentions of blood, passing out. Summary: You join Florence for a 'Cooking with Flo' livestream... It ends in tears, blood, and lots of cuddles.

"I'm so excited! I haven't joined you on a Cooking with Flo in forever!" I grinned as I jumped up and took a seat on the counter.

Florence unpacked the groceries, putting away all the things we didn't need. "Should be fun. Been a while since I've done a live too," she smiled as she doubled checked she had everything. "Could you go remind Harry we will be going live in a bit so if he could keep the volume down that would be great,"

"Sure," I replied and jumped down off the counter. Walking up the stairs, I knocked on his office door and waited for his reply.

"Yeah?" he called out.

Opening the door, I skipped over to him. "We just wanted to remind you that we will be going live on Instagram in a few minutes so please don't shout anything inappropriate but if you wanted to take off your shirt and walk around in the background it would greatly improve our numbers of viewers," I grinned.

Harry chuckled and pulled me onto his lap, tickling my sides. "You're very cheeky you know that?" he said as he looked at me.

"I don't even know what that means," I replied innocently, grasping his hands tightly to stop him from tickling me more.

"Sure you don't. Alright, I'll be quiet but I will keep my shirt on, thank you very much," Harry smiled as he pressed a kiss to my cheek.

I sighed. "Shame," I told him before getting up. "You're free to join us if you want," I added, giving him a kiss on the lips.

"Thank you, baby," he smiled back. "You can leave the door open,"

Going back downstairs, I rolled up the sleeves on my hoodie and clapped my hands together as I stepped into the kitchen. "Let's cook some shit!"

Florence finished tying on her apron. "Please try and don't swear too much during this," she said as she gestured me over, grabbing another apron off the counter.

"I promise," I chuckled as I walked over and let her put the apron on me before spinning around so she could tie it up in the back.

"Okay, go wash your hands and we'll get started," Florence once again checked she had put everything out as I went to wash my hands.

Drying them on a kitchen towel, I let her know I was ready.

Florence started up the live stream and waved at her phone that was propped up against a bag of flour. "Hello everyone, hi!" she said excitedly as she watched everyone joining.

"So we thought we would do a little cooking with Flo today!" she smiled as she read all the comments. "I of course have my lovely assistant with me,"

I grinned as I leaned into the frame, standing close to her as I waved at the phone. "Hi!"

"Okay, we will be making a dish called creamy pasta primavera. We've had it many times and it's always a hit," Florence explained as she put her hand around my waist.

I nodded. "It's super good. It's healthy but it doesn't taste healthy, you know?" I told them.

"What do you mean doesn't taste healthy? What does healthy taste like?" Florence laughed as she looked at me.

"You know! Healthy taste like kale or a green smoothie or something. Disgusting," I replied with a grimace on my face.

"Oh shush!" she said and bumped me with her hip. "Should we start the actual cooking?" she asked, looking between me and the phone.

“Yeah, that sounds like a good idea,” I replied and put my hands on my hips as I took a step back.

“Since we love this dish so much I will be doubling the recipe so the first thing we’re going to do is get a big pot, fill it up with water, and put it on so it will start boiling,” Florence explained as she pointed to the pot she had already picked out.

Grabbing the pot, I walked over to the sink and started filling it with water.

“For the vegetables, we will be using up some we had lying around from previous meals this week so we have some different coloured bell peppers, a bit of broccoli, half a can of sweet corn, some zucchini, and a few carrots. I’ll probably throw some onion and some garlic in as well cause it’s just so tasty,” Florence said as she picked up the phone and filmed over the vegetables.

“The heavy cream and the parmesan cheese is still in the fridge for now,” she explained as she put the camera back against the flour bag.

“Is this enough water?” I asked as the pot was filled about ¾ of the way.

Florence came over and looked. “Yes, that’s perfect. Thank you, darling,” she smiled.

Grinning back, I picked the heavy pot up and put it on the stove, turning the plate on to the highest setting before grabbing the salt grinder and putting some into the water.

“Wonderful, while that starts heating up we have some chopping to do! I’m just going to get the frying pan out and start heating up some olive oil in it real quick,” Florence said as she turned around.

Walking over to the phone, I smiled as I read some of the comments coming in. “Oh! Deb! Hi Deb!” I waved excitedly at the phone. “Flossie! Your mum is watching!” I told her, glancing back at her before looking back at the phone. “I can’t wait for our lunch! I’m so excited,” I said and waited to see if she would write anything more. “Call me or text me later so we can chat,” I told her as the comments started going by really quickly.

Florence came back over and looked at the comments as well. “Hi mum!” she said and did a little wave. “You can also text or call me but I know she’s your favorite. Can’t blame you, look at her cute face!” she gushed as she pinched my cheek.

“Flossie!” I whined and pulled away.

She just chuckled and turned her attention back to the phone. “Right! Chopping!” Florence said and clapped her hands together. “I’ve got you your own chopping board and knife right next to me,”

Standing in front of it, I grabbed the onion and put it on her board. “I don’t want to chop that. I’ll chop zucchinis,” I said and pulled them into the middle of my chopping board.

“That’s fine,” Florence smiled. “We’re just going to be cutting them into smallish pieces. Not too small cause we want that crunch and flavour to remain quite a bit as we cook it and mix it in with the pasta. Obviously, you can cut them into the size you prefer,”

Cutting the zucchinis into halves, I poked my tongue out as I started cutting them into long lines.

“As with most of my recipes, it’s a dish I learned from my dad. He would usually have some sort of beef meat or sausage with it but I really do like this with just the veggies in it,” Florence told as she made quick work of chopping up the onion and putting it into the frying pan to start sweating them.

As I started cutting the zucchinis into small bites, I glanced up at the phone before taking a sharp breath as I felt a flash of pain. Dropping the knife, I grasped my hurt hand tightly. “Flossie,” I whimpered and stared at the blood that was showing.

Florence whipped her head around and looked at me. “Did you cut yourself?” she asked as she rushed over and looked at my hands.

“Yes,” I whimpered and felt slightly light-headed.

“Okay, look up, take deep breaths. I’m going to put a kitchen towel around your hand,” Florence said calmly as she kept an eye on me while grabbing a clean kitchen towel off the counter and putting it around my hand.

I looked towards the hallway as I heard Harry running down the stairs. “I cut myself,” I said quietly as I looked at him scared.

“Yeah, I saw that. You okay?” he asked as he came over. “Come on, let’s go sit down in the living room,” he looked at the camera and did a quick little smile before keeping me steady as we walked into the living room.

“Is it bad?” I asked squeezed my eyes shut and sniffled. “I’m sorry for ruining the live stream, Flossie,” I whimpered and felt a tear running down my cheek.

“Oh, darling. You didn’t ruin anything, don’t worry about that,” Florence said as she wiped away the tear and stroked my cheek gently. “I’m going to go turn it off and then I’ll come right back okay?”

“You don’t have to stop for me,” I cried, feeling super guilty.

“I want to, darling,” she smiled and pressed a kiss to my cheek before walking quickly back into the kitchen.

Letting out a sob, I leaned against Harry as he pulled me into his lap.

“Shhh, it’s okay. I’m going to lift away the kitchen towel and have a look,” Harry murmured as he rocked me back and forth just slightly. “Look away or close your eyes, yeah?”

I nodded and kept my eyes firmly shut as I turned my head against his chest.

“Good girl, that’s it,” Harry praised me as he started lifting away the kitchen towel, putting it under my hand. “Can you take your other hand away, please? I need to have a look at the cut, baby,” he said as he stroked my hand.

I shook my head as I gripped my hurt thumb tighter. “No!” I whimpered and let out another sob. “I’m scared,” I cried, leaning on him.

“I know, it’s okay. We’re going to fix you up, baby,” Harry comforted me. “Could you get the first aid kit?” he asked as Florence came back.

“Can you look up at me?” he asked as he cupped my cheek and tilted my head a bit.

Whimpering, I opened my eyes and looked at him.

He gave me a little smile as he stroked my cheek. “Florence is getting the first aid kit. Then we’re going to have a look, we’re going to clean it and bandage it up. Three nice little steps. We’ll be so gentle and go as quick as we can,” he explained.

I couldn’t help but let out another sob. “Is there a lot of blood?” I asked as I heaved for my breath.

“No, there’s not a lot of blood. Just a little. The normal amount,” he said as Florence pulled the coffee table close to the couch and took a seat on it.

“How about you and me stay just like this and Florence has a look at your hand, baby? Is it your thumb that’s hurt?” he asked as he glanced over at Florence.

“I think so,” I replied with a sniffle.

“I need you to let it go now,” Harry nodded as he kept stroking my cheek and keeping eye contact with me. “If you want to hold something you can hold on to my shirt or the kitchen towel,” he added.

Slowly letting go of my thumb, I whimpered as I could feel the blood pumping in it, pain spreading. “No, it’s not good!” I cried and went to grab it again.

Harry shifted me around slightly so he could hold me close and grab my good hand, keeping it away from my thumb. “Keep looking at me, I promise everything is fine,” he said as I whined.

Florence grabbed my wrist firmly to keep it still. “Darling, I’m going to gently hold the tip of your thumb and turn your hand a bit,” she told me.

“Is there a lot of blood? Is it deep?” I asked as I tried to take a deep breath. “I bet there’s a lot of blood,” I mumbled as I started feeling faint again. Whimpering, as I blinked quickly as black dots appeared, I gripped Harry’s hand tightly.

“Baby? Take deep breaths, yeah?” Harry said and shook me slightly.

“She’s out,” Harry said and held you close.

Florence glanced up at your face and quickly grabbed the wound cleanser from the box and opened it. “Right, I’ll try and clean this up real quick then,” she said as she poured some over the cut, using the kitchen towel to get the blood off around the fingers and sanitizing the wound.

She had almost cleaned away all the blood and had checked the cut and decided that bandaging it would be enough, no need for strips or stitches when you started coming to.

Groaning, I took a deep breath as I opened my eyes and looked at Harry.

“Hi, baby,” he smiled as he let go of my hand so he could stroke a hand over my hair before stroking his thumb back and forth over my cheek again. “How you feeling?” he asked.

“Did I pass out?” I asked, trying to not think about what Florence was doing.

Harry nodded. “Just for a bit. Maybe for a minute or so,” he smiled.

“Your thumb looks good, darling. Just going to clean it a bit more than we can put a little bandage on,” Florence said as she kept cleaning the blood off.

“No hospital?” I asked as I sucked in my bottom lip and bit down on it.

“No hospital,” Florence replied as she gave my hand a squeeze before getting the bandage. She quickly put some gauze over the cut before wrapping a little bandage around it and securing it with some tape. “There you go! All done. Just going to clean up your other hand now,” she smiled as she picked up the kitchen towel that was quite damp with the wound cleanser and just cleaned away most of the blood with that.

“Let’s get this apron off, you’ll be more comfortable without it on,” Harry said as Florence put the bloody kitchen towel behind her.

“Okay,” I replied and slowly sat up a bit as Harry reached behind me and undid the knot and with the help of Florence took it off. Florence quickly looked at my hoodie to see if there was any blood on it but couldn’t see anything.

“How about we order some pizza for dinner? Does that sound nice? We can have the pasta tomorrow,” Florence said as she packed up the first aid kit.

I nodded. “Sorry I ruined dinner,” I whispered as I moved around a bit so I could cuddle Harry more.

“You have nothing to apologize for, darling,” Florence smiled as she gave me a little kiss. “Now you cuddle Harry as much as you can cause once I’ve put this away and ordered the pizza it’s my turn,” she said as she grinned.

“Okay,” I replied and wrapped my hands around him tightly as I listened to Harry and Florence jokingly fighting over who should get to cuddle me. Smiling, I closed my eyes and enjoyed Harry’s cuddles for now, full well knowing Florence would win their little ‘fight’.

#harry styles imagines #harry styles fanfiction #harry styles fan fics #harry styles fanfics #harry styles blurbs #harry styles blurb #harry/florence/reader

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jobean12-blog · 3 years

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Can you give me more Italian dishes please? (Kinda tired of rice and meat almost all the time now...)

Hi my lovely!!! Sorry for my delay in getting back to you!

Ok! Yes so get that! Here are some more dishes 🥰

-Pasta Primavera

-Sausage, peppers and onions (really good on bread)

-Spaghetti with clam sauce and clams

-Stuffed mushrooms

-Eggplant parmesan or rollatini

-Fettuccini Alfredo

-Polenta

-Pasta Carbonara

-Chicken Cacciatore

-White fish with a lemon caper sauce

-Baked ziti

I. Am. So. Hungry.

Hahahahaha enjoy love! And happy cooking! Wish you could come over and eat with us! ❤️❤️❤️❤️

Have a great night! Hugs!

#yummy food #nom noms #❤️❤️❤️❤️

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wearethechildrenofthisearth2 · 4 years

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I’m writing a low cal (200-350*) recipe book!

Here’s SOME of what I’m including in it. All the recipes are original or family recipes.

Chickpea falafel

Stuffed Japapenos

Corn Chowder

Roasted Poblano Stuffed Pepper Boats

Brownies From Scratch

Peach-Mango Chutney

Ginger, Soy Sauce, Garlic & Spring Onion Dressing

Jambalaya

Apple Crumbly Cobbler

Fried Plantains

Raspberry Jam

Cherry-Lime-Orange Crepes

Sourdough, Brioche & Italian Bread Bread Pudding

Lavendar Lemonade

Caramel Sauce

Pumpkin Spice Icing

Pumpkin Spice French Toast

Brioche Bread Pudding

Sourdough Bread

French Bread

Strawberry Angel Food Mini Cakes

Sherry’s Buffalo Chicken Dip

Karen’s Basil Pesto

Karen’s Tomato Sauce

Sweet Potato Fries

Sweet Potato & Smoked Paprika Wedges

Lemon-Lime Cake

Orange Ginger Nutmeg & Almond Carrot Muffins

Almond Nougat

Betty’s Sugar Cookies

Mock Taco Bell Spicy Potato Taco (Double Stuffed)

Roasted Chickpeas

Hint of POM Smoothie

Chickpea & Lentil Falafel

Lentil Sloppy Joe’s

Caprese pizza

Double Broccoli Soup

Minestrone Soup

Snickerdoodles

Spiced Cauliflower Fritters

Grilled Mexican Corn Salad

Bean, Cheese, Chick’n & Red Sauce Quesadilla

Sun-Dried Tomato Pesto & Cheddar Grilled Cheese

Sun-Dried Tomato Pesto, Asiago, Parm, Onion, Garlic, Spinach & Asparagus Panini

Skinny Mac ‘n’ Broccoli

Black Beans & Quinoa with Veggies

Caprese Panini

Chocolate Ramekin Cakes

Almond Ramekin Cake

Fruity Oatmeal

Single Serve No-Bake Cookies

Single-Serve Oatmeal Chocolate Chip Cookies

Lentil, Quinoa, Spinach & Asparagus Soup

Lentil, Potato & Spinach Soup

Buffalo Cauliflower

Vegetable Fajitas

Tamales

Fried Pickles

Roasted Italian Zucchini

Garlic Baked Fries

Sherry’s Cubed Potatoes

Cinnamon Apple Streussel Muffins

Red Pepper Roasted Asparagus

Sherry’s Glazed Carrots

Sherry’s Mashed Potatoes

Orzo Primavera

Sun-Dried Tomato Pesto Gemeli Pasta

Katie’s Lasagna (that’s me. It’s DANK. And not low cal at all but so so worth it.)

Katie’s Alfredo (used in the lasagna)

Alison’s Crumble Cake

Mexican Rice

Lentil Shepherd’s Pie

Lentil, Chickpea & Spinach Soup

BBQ Chick’n, Sun-Dried Tomato Pesto & Spinach Pizza

Garlic Bread With Roasted Garlic

Sun-Dried Tomato, Asparagus, Feta, Spinach & Parm Pasta

Sherry’s Apple Butter

Carol’s Chex Mix

Low-Cal Baked Potato

Potato Skins

Fresh-Cut Fries

Chocolate Peanut Butter Oatmeal

Classic Chocolate Chip Cookies

Alfredo With Roasted Asparagus, Sun-Dried Tomato Pesto, Broccoli & Onion

“All The Fixin’s” Veggie Burger

Betty’s Toffee

Kidney Bean & Roasted Vegetable Salad

Tomato, Feta, Basil, Green Pepper & Parm Pizza

“Better Than Nookie” Cake

German Chocolate Cake

Carrot, Ginger, Cinnamon Almond Spice Cake

Key Lime Pie Cupcakes

Apple Pie

Easy-Peasy Pancake Mix Muffins

Biscuit, Sausage, Spinach, Onion, Garlic & Cheese Breakfast Sandwich

French Onion Soup

Cheesy BBQ Mashed Potatoes

Ketchup & Parm Mashed Potatoes

Ketchup & BBQ Mashed Potatoes

Mashed Cauliflower

Cauliflower Pizza Crust

Roasted Cauliflower Steaks

Roasted Cauliflower Florets

“From Scratch” Pancake & Waffle Mix

Cheddar, Garlic & Paprika Biscuits

Rosemary Herb Biscuits

Creamy Asparagus, Broccoli & Spinach Soup with Quinoa

Microwave Soft Caramels

Microwave Baked Potatoes

Oven Baked Potatoes

Vegetable Spring Rolls

Chili-Lime Nachos

Alfredo With Spinach, Broccoli, Asparagus & Garlic

Raspberry-Strawberry Lemonade Cupcakes

#thinspiration #thinspo #weight loss #skinny #thinspa #skinny girl #losing weight #thin #calorie counting #thinspi

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tracyshomesick · 3 years

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25 things that were invented in NYC.

1. Toilet paper: In 1857, Joseph C. Gayetty began selling packs of “medicated paper for the water closet” out of his wholesale shop at 41 Ann St. The paper was made from pure Manila hemp and treated with aloe. Best (or worst) of all, each sheet was watermarked with his name.

2. Chicken ’n’ waffles: After its 1938 opening, Wells Supper Club in Harlem was the last stop for jazz greats like Sammy Davis Jr., Gladys Knight and Nat King Cole. Catering to its night-owl talent, Wells created the perfect dish for acts who’d missed dinner but couldn’t wait till breakfast: leftover fried chicken on a sweet waffle.

3. Chewing gum, a New York invention, was first manufactured in 1870 by Thomas Adams in a warehouse on Front Street. Called ''Adams New York Gum No. 1,'' it was made from chicle, a form of sapodilla tree sap chewed in the Yucatan and Guatemala.

4. The Waldorf Salad: The Waldorf Astoria boasts two inventions on this list, the first of which is its classic salad, which combines lettuce, apple, celery and walnuts. It was first served in 1896.

5. Teddy Bears: In 1902, President Theodore Roosevelt refused to shoot an injured black bear while on a hunt. Inspired by the story, Morris and Rose Michtom, candy-store owners from Brooklyn, sewed a plush bear and displayed it, calling it “teddy’s bear.” The toy was so popular, they gave up candy and opened a factory to make the cuddly critters.

6. The Tom Collins: In 1874, a hilarious joke swept through the city: A prankster would tell a friend, “I was at [insert local saloon], where Tom Collins was saying [insert insult] about you!” The offended party would rush off to defend his honor, but there was no Tom Collins. (Cool joke, bro.) Inspired by the prank, New York mixologist Jerry Thomas created the recipe in 1876.

7. Coal-fired pizza: Pizza was cooked with wood fires until Gennaro Lombardi introduced the tasty magic of coal. Legend has it he served the first coal-fired pie in 1905. Cooking pizza that way is technically illegal now, but the ovens of a few select haunts around the city were grandfathered in, including Lombardi’s, Totono’s and Patsy’s.

8. Scrabble: Out-of work architect and anagram lover Alfred Mosher Butts conceived this wordy board game in 1931 while living in Jackson Heights, Queens. The street sign on Butts’s corner in Queens now reads “35t1H4 a1V4e1n1u1e1” after the famed letter-scoring system.

9. Spaghetti primavera: When this faux Italian dish (fresh vegetables and Parmesan cream sauce on pasta) was served at Le Cirque in 1977, it was, according to The New York Times, “the most talked-about dish in Manhattan,” much to the chagrin of head chef Jean Vergnes. The classically trained Frenchie was so offended, his cooks had to prep the dish in a hallway—yet later he claimed its invention.

10. The remote control: Nikola Tesla conceived of a radio-controlled boat way back in 1898. The idea was so novel that nobody believed such technology could exist.

11. Sweet’n Low: Fort Greene entrepreneur Benjamin Eisenstadt teamed up with his chemist son, who found a way to create saccharin in powdered form (before it could only be a liquid or a pill). He named his pink-label brand after a Tennyson poem.

12. Eggs Benedict: Stockbroker and bon vivant Lemuel Benedict woke up one morning in 1894 with a raging hangover and booked it to the Waldorf Astoria hotel, where he ordered a poached egg, crispy bacon, toast and hollandaise sauce. Legendary maître d’hôtel Oscar Tschirky was such a fan of the creation, he added it to the hotel’s menu.

13. The Bloody Mary:  Fernand “Pete” Petiot imported his tomato-juice-and-vodka concoction from Paris to the St. Regis hotel’s King Cole Bar. Catering to the spicier local tastes, Petiot added Worcestershire sauce, lemon and a dash of cayenne and black pepper.

14. Credit Cards: You have John Biggins of the Flatbush National Bank to thank for those interest charges and late fees: In 1946, he created the charge-it program, which issued customers bank credit cards for use at local Brooklyn merchants. The shop owners would then deposit the sales slips at the bank, who would then bill cardholders.

15. Baked Alaska: In 1876, the pioneering pastry chefs of lower-Manhattan restaurant Delmonico’s conceived of piping-hot sponge cake topped with crispy meringue and filled with ice cream, naming this miracle of food science in honor of the country’s newest territory.

16. General Tso’s Chicken: While exiled in Taiwan after the Chinese Civil War, chef Peng Chang-Kuei created a spicy-and-sour chicken dish as an homage to a famous Hunanese general. When he jumped ship to New York in the 1970s and opened Peng’s, the dish became a huge hit— after he added sugar to the recipe.

17. Frozen Hot Chocolate:  Stephen Bruce, the cofounder of iconic East-Side restaurant Serendipity 3, kept the recipe of this decadent dessert a secret for 40 years. Bruce recently revealed that the famous frozen treat is 14 kinds of cocoa mixed with crushed ice and topped with whipped cream. (The types of cocoa still remain a mystery.)

18. Air conditioning: In 1902, Willis Carrier created his “apparatus for treating air” to keep the humidity from warping the paper at a printing plant on Grand St in Bushwick. Saving workers from the sweltering summer heat was just a fortunate side effect.

19. The Reuben Sandwich: Alright, this one’s contested, but many say Arnold Reuben, owner of Reuben’s Delicatessen, invented the meat-and-krout combo in 1914. Legend has it, the sandwich was created for a famished actress, who came in after a show, using the few ingredients left on the deli shelves.

20. Mr. Potato Head: When New Yorker and toy designer George Lerner first created plastic facial features to stick on real vegetables, toy companies worried that food wasting wouldn’t fly with a postwar public. But in 1952, Hasbro bought Lerner’s  idea and made the first TV ad ever for children’s playthings, selling a million units that year.

21. Hot dogs: Coney Island baker Charles Feltman had the genius idea to serve hot sausages in a  bun for a dime each. His frank fortune bought him a beachside empire of hotels and beer gardens, until former employee Nathan Handwerker opened Nathan’s Famous and sold his dogs for only a nickel.

22. ATMs: the first money-dispensing device was conceived in 1939 by Luther George Simjian, who convinced the City Bank of New York (today’s Citibank) to test his contraption for six months. The bank declined to use the machine after that, because “the only people using the machines were a small number of prostitutes and gamblers.”

23. Cronuts: Dominique Ansel labored for months to perfect his doughnut-fried, fluffy hybrid from heaven. The pastry, which debuted in May 2013, still inspires down-the- block lines each morning.

24. Children's Museums: The Brooklyn Children's Museum, located in Crown Heights, opened in 1899 and was the country’s first museum dedicated to the education of kids. It was also the first to introduce a “hands-on” policy for its exhibits.

25. Hip-hop. Enough said.

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kin-eats · 4 years

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hello! I'm desperate to feel like I'm in the woods again and I was wondering if there are any recipes with/or that taste like pine needles? or anything with a chewy crunchy texture like bark. I would rlly rlly appreciate it! thank you! + would you mind tagging forest-paws? that's my therian blog :)

Well, I’ll give some ideas. First, a bunch of recipes with pine nuts, as all of the pine tree tastes similar.

Spaghetti Squash with Pine Nuts

Elegant Orzo with Wilted Spinach and Pine Nuts

The Perfect Sunday Brunch Spinach Salad

Pesto Penne Primavera

Some things that likely feel like pine needles in parts, even a little.

Instant Pot Mushroom Risotto

Baked Asparagus with Balsamic Butter Sauce

Spanish Rice

Italian Sausage, Peppers, and Onions

And then keep in mind that all of a pine tree are actually safe to eat. Enjoy, @forest-paws. ~Shadow

#mod shadow #request #general #Anonymous

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hautemamasfavs · 3 years

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Sausage & Pepper Primavera

#Sausage Pepper Primavera

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consulting-celiac-in-the-tardis · 5 years

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7+ Delicious Ways to Eat More Veggies with Every Meal

New blog post!

This post is generously sponsored by Spinato's.

When I was diagnosed with celiac disease, more changes happened to my diet than just going gluten free. Slowly but surely, my new dietary restrictions inspired me to experiment with more naturally gluten-free foods...which includes plenty of delicious vegetables. Before I knew it, I'd gone from a meat-and-potatoes kinda girl to a veggie addict! As a result, I can now honestly say that I enjoy eating vegetables and crave several servings of them every day. But I don't just eat raw broccoli and carrots! Instead, in the six years since my celiac diagnosis, I've found creative and yummy ways to incorporate more vegetables into my meals...and with help from Spinato's (home to some seriously ammmmazing certified gluten free broccoli crust pizza!), I'm sharing my top veggie hacks today! Because while I truly believe that everyone thrives on different foods and that "healthy eating" looks different for each person, I don't think most people can go wrong with adding a few more vegetables to their daily eats.

So whether you're looking for sneaky ways to up your kid's veggie intake this coming school season or you just want more creative ideas for delicious gluten free meals, keep reading to learn about 7+ easy and delicious ways you can eat more vegetables with every meal of the day!

Breakfast:

When I was in high school, some of my typical breakfasts were cinnamon raisin bagels slathered in peanut butter or a protein bar eaten in the car on the ride to school. And while those certainly aren't bad options, my breakfasts nowadays are a lot more veggie-heavy. But you might not even realize that upon first glance! Because here's the thing: I'm not a savory breakfast kinda gal. When I wake up, I want something sweet...but that doesn't have to keep me from getting in some veggies and greens. And if you follow me on Instagram, you can probably guess one of my favorite ways to eat more vegetables with breakfast: smoothie bowls!

Veggie Hack #1: Get Sneaky with Smoothie Bowls

In fact, one of the best things about smoothies is that, depending on the ingredients and ratios you use, you can pack them full with vegetables and just taste the sweetness of banana or whatever fruits you included as well. Some of my favorite vegetables to include in smoothie bowls are:

Zucchini and squash, steamed and frozen ahead of time to help with digestion. These are my go-to veggies to use if you want a tummy-friendly smoothie that is super thick and creamy but lower in sugar thanks to these additions. And I promise - you don't taste the zucchini or yellow squash at all, especially when paired with flavorful ingredients like berries or cacao powder.

Cauliflower, steamed and frozen. If your stomach can handle cauliflower in larger quantities, this is one Instagram trend you'll fall in love with.

Leafy greens, like spinach (which has a very mild flavor) or iceberg, kale, etc. if you don't mind tasting those greens more obviously.

Veggie Hack #2: Add Zucchini to Oats or Porridge

If you wake up craving a warm breakfast but still want something sweet and secretly full of veggies, zoats (also known as "zucchini oats") are another delicious option! I have made my zoats with zucchini and yellow squash, just grated and squeezed to remove the extra moisture. As I've shared in recipes like this one, you can also use alternative porridge grains like quinoa flakes, buckwheat flakes, or chia seeds if you can't tolerate gluten free oats. You can enjoy your zoats cold (and soaked overnight instead of being cooked) or warm, but if you're trying to hide the texture of zucchini, cooked is the better option. I often prep and soak my zoats the night before and then just warm them up in the microwave until everything is soft and gooey that morning!

Snacks

My snacks have also changed since I've started to enjoy eating more vegetables. While I still love my protein bars, I often end up having something homemade or fresh instead...and many of my favorite snacks - as you can guess from the topic of this post! - involve some raw or cooked vegetables.

Veggie Hack #5: Top Rice Cakes with Guac and Veggies

This tip is as simple as the name suggests. I know a lot of people enjoy rice cakes with peanut butter and jelly or other sweet toppings, but I'm also a big fan of putting on a layer of guac, avocado, hummus or pesto and adding some spinach, carrots, cucumbers or whatever other veggies I have on hand. If you love a crunchy snack, there's nothing better than this!

Veggie Hack #3: Dress Up Veggies with Homemade Dip

Now, I know I said that I didn't just eat raw broccoli and carrots (and these days, I rarely do at all!). However, when I do have a hankering for raw vegetables - especially during hot days when I don't want to turn on the oven to cook something - whipping up a quick homemade pesto or dip can make veggies a lot more of an interesting snack! Feel free to use whatever pesto recipe you enjoy, but my go-to lately has involved a mix of several handfuls of spinach, a few tablespoons of hemp seeds, a squeeze of lemon, heavy sprinkles of oregano and thyme, and enough chicken or vegetable stock (for extra flavor!) to get the pesto to mix in my mini blender.

If raw veggies aren't your thang, you can also roast some and keep them in the fridge for snacking and lunch and dinners (which we'll get to shortly!). One of my favorite pairings with pesto is roasted sweet potato rounds. Just cut a sweet potato up into small coins, place them on a lined baking tray (no oil required) and cook at 425 for 25-30 minutes or until caramelized and soft.

Veggie Hack #4: Replace Oil and Sugar with Veggies in Homemade Granola

If you've checked out my gluten free granola recipes before, you already know that I rarely ever bake mine with oil or refined sugars. Instead, I get all the clumps and sweetness from pureed fruits and grated zucchini and squash. I know it might sound a bit crazy at first, but you don't taste the vegetables at all and they help make the granola extra clustery and chewy. Plus, if you make granola with turmeric, yellow squash and banana, it'll be hard for anyone to notice the squash in the mix!

Lunch and Dinner

Now, the grand finale - how to add more vegetables into your lunches and dinners!

Veggie Hack #6: Cook and Freeze Certain Vegetables and Homemade Fries Ahead of Time

As I already mentioned in the snacks section, roasting vegetables ahead of time so that they're ready when you want to eat is a serious game-changer. I'd also encourage you to experiment with different spices (I'm partial to thyme and oregano) and methods of cooking (for example, baking at a super high temperature for a bit of burnt edges on your broccoli or covering your tray of veggies with tin foil so that they actually steam in the oven) to see what ways taste best to you.

Another trick I've learned over my six years of veggie-loving: certain vegetables can handle being frozen and reheated later on for an extra easy serving of vegetables. For example, I often cook an entire spaghetti squash and freeze one half so that I can take out the frozen spaghetti squash the night before, stick in the oven to reheat for a few minutes, and dive in extra quickly later on. And if you love fries but haven't ever made your own, now is the time! There are tons of easy recipes out there, and I've had success cooking big batches of fries, letting them cool, and then freezing them in sealed bags. When I want fries later, I just throw a handful of frozen fries in the oven on high for a few minutes, and wala! Quicker than fast food!

Veggie Hack #7: Take Advantage of Delicious, Secretly Veggie-Packed Alternatives to Your Favorite Foods

And now for one of my favorite vegetables hack lately. I already mentioned that this post is in partnership with Spinato's...and if you're trying to eat more vegetables this year, Spinato's certified gluten-free broccoli crust pizza is about to become your new BFF!

I knew I was in for a treat as soon as I got my first boxes of Spinato's; even without opening the box or cooking the pizzas, the scent of tomato sauce and spices got my mouth watering. Spinato's 10-inch broccoli crust pizza comes in four different flavors: Margherita; Aged Asiago, Romano & Mozzarella; Mediterranean Supreme; and Primavera. Besides being certified gluten free (something I LOVE seeing in foods I eat regularly!), Spinato's pizzas are free of MSG and trans fat, and packed with high-quality ingredients like hormone-free chicken sausage and vine-ripened tomatoes from local farms. One of the coolest parts? The Spinato family has been experimenting with pizza recipes and unique topping combos since 1974, so these pizzas are part of a delicious family legacy. As for my personal experience with these pizzas...first off, I loved how quickly you can cook them! Depending on what appliance you use, you can have your frozen pizza hot and ready in just 8 minutes. My pizza only took around 14 minutes in my oven, which makes Spinato's the perfect secret weapon to keep in my freezer for crazy busy school days this coming semester. And I definitely want to try grilling these pizzas one day, as the box suggests!

And now we get to the most important part: the taste. For the particular dinner in these photographs, I went with Spinato's Primavera pizza, which features zucchini, red onion, mushroom and red pepper. I added a lil' bit of greens and avocado (since those are my go-to pizza toppings!), and enjoyed evvery bite. I loved that the sauce, cheese and toppings were evenly dispersed throughout the whole pizza, and that the soft crust was balanced out by crunchy and chewy vegetables. I also enjoyed that the crust looked "normal" despite its broccoli base. If you served this to me without the box, I wouldn't have guessed the crust is packed with vegetables! My cooked pizza crust did come out of the oven feeling pretty soft and some of the pizza slices were messy to hold - especially since Spinato's pizza crust is pretty thin (just how I, personally, like it). However, once the pizza cooled some, the crust got a lot sturdier and had deliciously crunchy edges with a soft, chewy middle. And at the end of the day, I don't mind a bit of a messy dinner as long as it tastes finger-lickin' good...and Spinato's pizza definitely does.

If you want to try out Spinato's for yourself, Spinato's frozen broccoli crust pizzas are now available in over 1,500 stores all over the US. For help finding Spinato's broccoli crust pizza in your area, check out Spinato's handy dandy product locator here! Before I was diagnosed with celiac disease, I would've never imagined waking up and looking forward to eating zucchini and green beans and all sorts of other delicious veggies. But the more I've experimented with new, delicious ways to enjoy vegetables, the more I've craved them...and I hope the same can be said of anyone who tries any of the vegetable hacks I've shared in this blog post! And if you need a tasty and easy place to start eating more vegetables ASAP...as I mentioned earlier, Spinato's certified gluten free broccoli crust pizza can be ready in 15 minutes or less. ;) *I received free samples and monetary compensation in exchange for spreading the word about Spinato's broccoli crust pizza. However, I only partner with brands and products that I personally belive in, and all photographs, opinions and thoughts are my own. Thank you for supporting what supports Casey the College Celiac!* Which flavor of Spinato's pizza would you want to try first? Margherita; Aged Asiago, Romano & Mozzarella; Mediterranean Supreme; or Primavera? Tell me in the comments!

via Blogger https://ift.tt/2TpsPY6

#Blogger #college #celiac #gluten free #coeliac #celiacs #paleo #primal #foodporn #foodart

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amanimcrae · 2 years

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Penne alla Vodka with Shrimp and Spinach

Penne alla vodka is my favorite type of Italian dish to not only make because it’s super easy but to eat. I would say I’m a bit of a connoisseur when it comes to this meal. Between trying different restaurant versions, pre-made sauces, and additions to this dish, I have decided the perfect penne alla vodka must have specific things:

1. Enough Creaminess. This is not a dish where you want to skimp out on the heavy cream.

2. Red pepper flakes for spice. You can cater to everyone's spice tolerance, but my family likes to pack in the heat.

3. Veggies! This time around, I added spinach. But if you like mushrooms, bell peppers, or zucchini, add that to the mix. They will not only act as a flavor enhancer but add colors to the rather muted scheme. I imagine how beautiful the dish would look with yellow and green squash, various bell peppers, and a bit of sliced white bottom mushrooms. It’ll almost be a primavera, but with an elevated sauce.

4. Meat is optional. Starting out, I wasn’t particularly fond of adding a protein into it, but I grew to love adding shrimp, spicy Italian sausage, and chicken. Remember to cook all the meats beforehand. Getting a perfect sear on them would add to the flavor packed pasta. I mixed in the shrimp, but if you’re not interested in seafood, you can even grill or panko fry chicken cutlets to add on the side. Whatever you do, make it yours!

5. Grated parmesan is best for the cheese component besides the heavy cream. This is a better option compared to the parmesan found in the shakeable bottle.

6. Parsley for sprinkling on top when serving. Green jazzes up the presentation.

It’s all about finding what works for you and those you are serving. If you want to get fancy one day, you can even have a pasta bar for friends and family to have fun with on special occasions or Sunday Night dinners.

This can be a comfort for anyone who loves pasta or Italian cuisine. It’s a fairly easy recipe, and there is no shame in the game of just buying the vodka sauce instead of making it. I find going to an Italian grocery store has the best sauce. I’ve once mixed alfredo sauce with a pomodoro sauce for an easier alternative. Whatever gets the job done right?

In this recipe, I attempted to mimic my favorite version of this sauce I’ve bought from a market in New Jersey. The acidity of the tomatoes is eased by the creaminess and aromatic herbs. If this is your first time cooking with alcohol, fear not. The taste is not there and safe for kids. The vodka is simmered down. If you’re still skeptical, I read that making a water and lemon solution is a substitute. The best meals are simple and mendable. I hope you all try this recipe out.

Ingredients

14 ounces Uncooked Penne Noodles

½ lb of uncooked, deshelled, and deveined shrimp.

Seasonings for the shrimp: 2 tbsp lemon juice, Old Bay lemon and herb, garlic pepper, and onion powder.

A 28 ounce can of whole plum tomatoes, I used the San Marzano brand. (You can even get fresh ones!)

3 cups Spinach

½ cup of vodka

1 cup of heavy cream

2 tbsp of extra virgin olive oil

Garlic powder (cause more garlic = happiness)

1 teaspoon Fresh or dry Oregano

Crushed red peppers flakes, to taste

10 cloves of garlic finely sliced

One finely chopped medium onion

One pinch of salt

½ cup of chopped basil + 1 whole basil leaf

½ a lbs of fine chopped pancetta (bacon works just fine too!)

How to Make

Squeeze and crush the tomatoes until it becomes an almost homogenous mixture then add the vodka. Let that simmer on medium heat for about 10 minutes. Then add in the heavy cream. Add the herbs to the pot.

In a heated pan, cook the pancetta thoroughly then remove.

Sweat the onions in the same pan as the pancetta was in or use olive oil. Cook until translucent.

Heat the olive oil on a low fire and throw in the garlic for 15 seconds. This short duration will keep the garlic from burning. When they resemble a light brown, remove the garlic and place on a paper towel to remove the excess oil. It will brown a little more while it’s out of the pan. Add both to the sauce.

Add salt, garlic powder, and crushed red pepper to taste.

Season, cook, and add the shrimp.

Set aside.

Add pasta into a pot of boiling water and take it out until it is just undercooked. Drain and add to the sauce.

Add fresh spinach.

Serve with a sprinkle or parsley on top. Enjoy!

Thank you for reading this recipe and I hope you make this one day and even add your own spins to it.

Stay Hungry!

#fortheloveoffood #yummy #delicious #food #hangry #hungry #eating diary #dinner #shrimp #pasta #stayhungry #recipes

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ghana-web · 3 years

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Domino's Pizza Ghana Dominos Pizza is now open in Ghana. Domino's is an American multinational pizza restaurant chain founded in 1960. It is the second-largest pizza restaurant chain in the United States and the largest internationally. With over 10,000 stores in 73 countries, Domino’s has conquered the global pizza market. US-based Domino’s Pizza has further expanded its global footprint with the opening of its first Ghana store in Accra. Located on Oxford Street in Osu, and East Legon -the new store will feature a pizza theatre design. Dominos Menu Prices for 2021/2022 in Ghana Dominos ghana menu prices:

Cheese Pizzas

Hand Tossed Small (10") $6.99 Hand Tossed Medium (12") $8.99 Hand Tossed Large (14") $10.99 Handmade Pan Medium (12") $8.99 Crunchy Thin Crust Small (10") $6.99 Crunchy Thin Crust Medium (12") $8.99 Crunchy Thin Crust Large (14") $10.99 Brooklyn Style Large (14") $10.99 Brooklyn Style X-Large (16") $12.99 Gluten Free Crust Small (10") $9.99

Specialty Pizzas: Dominos pizza ghana menu

Chicken & Bacon Carbonara (Artisan Crust) (13" x 9") $7.99 Spinach & Feta (Artisan Crust) (13" x 9") $7.99 Tuscan Salami & Roasted Veggie (Artisan Crust) (13" x 9") $7.99

Italian Sausage & Pepper Trio (Artisan Crust) (13" x 9") $7.99 Wisconsin 6 Cheese (Hand Tossed) Large (14") $15.99 Honolulu Hawaiian (Hand Tossed) Large (14") $15.99 Philly Cheese Steak (Hand Tossed) Large (14") $15.99 Pacific Veggie (Hand Tossed) Large (14") $15.99 Cali Chicken Bacon Ranch™ (Hand Tossed) Large (14") $15.99 Fiery Hawaiian™ (Hand Tossed) Large (14") $15.99 Buffalo Chicken (Hand Tossed) Large (14") $15.99 Memphis BBQ Chicken (Hand Tossed) Large (14") $15.99

Feast Pizzas

America's Favorite Feast® (Hand Tossed) Large (14") $15.49 Bacon Cheeseburger Feast® (Hand Tossed) Large (14") $15.49 Deluxe Feast® (Hand Tossed) Large (14") $15.49 ExtravaganZZa Feast® (Hand Tossed) Large (14") $15.99 MeatZZa Feast® (Hand Tossed) Large (14") $15.49 Ultimate Pepperoni Feast™ (Hand Tossed) Large (14") $15.99

Chicken

Boneless Chicken 8 Pc. $5.99 Boneless Chicken 14 Pc. $9.99 Boneless Chicken 40 Pc. $25.99 Wings 8 Pc. $6.49 Wings 14 Pc. $10.99 Wings 40 Pc. $25.99 Specialty Chicken – Crispy Bacon & Tomato 12 Pc. $5.99 Specialty Chicken – Classic Hot Buffalo 12 Pc. $5.99 Specialty Chicken – Spicy Jalapeno - Pineapple 12 Pc. $5.99 Specialty Chicken – Sweet BBQ Bacon 12 Pc. $5.99

Sandwiches

Italian Sausage & Peppers $5.99 Buffalo Chicken $5.99 Chicken Habanero $5.99 Mediterranean Veggie $5.99 Philly Cheese Steak $5.99 Chicken Bacon Ranch $5.99 Italian $5.99 Chicken Parm $5.99

Pasta

Chicken Alfredo (Dish) $5.99 Chicken Alfredo (Bread Bowl) $6.99 Italian Sausage Marinara (Dish) $5.99 Italian Sausage Marinara (Bread Bowl) $6.99 Chicken Carbonara (Dish) $6.99 Chicken Carbonara (Bread Bowl) $7.99 Pasta Primavera (Dish) $6.99 Pasta Primavera (Bread Bowl) $7.99 Build Your Own Pasta (Dish) $6.99 Build Your Own Pasta (Bread Bowl) $7.99

Breads

Stuffed Cheesy Bread 8 Pc. $5.99 Stuffed Cheesy Bread with Spinach & Feta 8 Pc. $5.99 Stuffed Cheesy Bread with Bacon & Jalapeno 8 Pc. $5.99 Parmesan Bread Bites 16 Pc. $2.99 Parmesan Bread Bites 32 Pc. $5 Breadsticks 8 Pc. $3.99

Salads

Garden Fresh Salad $4.99 Chicken Caesar Salad $5.99

Chips

Lay's® Classic Potato Chips $0.75 Doritos® Nacho Cheese Tortilla Chips $0.75

Drinks

Coke® 20 oz. $1.79 Coke® 2 Liter $2.89 Coke Zero™ 2 Liter $2.89 Diet Coke® 20 oz. $1.79 Diet Coke® 2 Liter $2.89 Sprite 20 oz. $1.79 Sprite 2 Liter $2.89 Dasani® Water 20 oz. $1.79 Orange 20 oz. $1.79 Orange 2 Liter $2.89

Desserts

Cinna Stix® 8 Pc. $3.99 Chocolate Lava Crunch Cake 2 Pc. $3.99

Sauces

Kicker Hot Sauce $0.59 Sweet Mango Habanero Sauce $0.59 BBQ Sauce $0.59 Ranch $0.59 Blue Cheese $0.59 Garlic Dipping Sauce $0.59 Icing Dipping Sauce $0.59 Marinara Dipping Sauce $0.59 Creamy Caesar Dressing $0.59 Golden Italian Dressing $0.59

Dominos pizza ghana location: Domino's in Accra is located on Oxford Street in Osu. Domino’s Pizza Ghana, here in East Legon

Dominos pizza number:

Call 0509542330 (East Legon) / 0509542323 (Osu) to place your order now.

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familycuisinee · 3 years

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how to make chicken alfredo with premade sauce | Family Cuisine

One Pot Chicken Alfredo is the easiest dinner recipe ever! This EASY chicken alfredo recipe is so creamy, and it’s made in one skillet, tossed with sun dried tomatoes. Best dinner ever! <h2>One Pot Chicken Alfredo</h2> This one pot chicken alfredo skillet is one of my favorite weeknight dinners. It’s made with chicken, penne, sun-dried tomatoes, and any alfredo sauce you love! I cannot get enough of one pan meals. Less dishes to clean, quicker prep, and all around EASY RECIPES. Everything about it is just perfect for me. This One Pot Chicken Alfredo recipe is incredibly simple, thrown together in under 30 minutes, and sure to please. It’s loaded with alfredo, cheese, chicken, and sun dried tomatoes. It’s everything you need for the perfect dinner at home, any day of the year! A couple weeks ago I made my Chicken Parmesan Pasta Skillet, and it got me thinking that the same preparation could apply to all sorts of flavor combinations. I see a trend in my future, because I’m addicted to this easy chicken alfredo. So good! <blockquote> Make the best chicken alfredo in one pan. Easy, simple, quick, and delicious! </blockquote> <img src="https://ift.tt/2WQZITN" alt="one pot chicken alfredo in a skillet" /> <img src="https://ift.tt/3tkp73V" alt="pasta in a skillet on a table" /> <h2>Easy Chicken Alfredo Recipe</h2> This one pot chicken alfredo is truly the EASIEST. It’s made with penne and your favorite jar sauce, all in one skillet, so it’s a totally stress free dinner. Of course you can make your own alfredo sauce if you prefer. I love the cream cheese alfredo from my pasta primavera recipe, or you can try this simple recipe. I love how this easy chicken alfredo cooks up in the skillet and is just ready to eat. Almost magic! I wish I had known recipes like this existed back in the day when I literally thought boiling water was too difficult. This would have been a game changer! You can pretend to be a gourmet chef all the while barely lifting a finger. This one is a winner, folks! <h3>Chicken Alfredo Ingredients</h3> Besides the penne, chicken, and alfredo sauce, there are a few things in this pasta to make it extra flavorful, like Italian dressing, oregano, and of course CHEESE. I also added in some sun-dried tomatoes to add color and even more flavorful, but you can leave them out of you want. It’s easy to add in other veggies and things to this one pot chicken alfredo too. Here’s some ideas: <ul> <li>Broccoli</li> <li>Red Peppers</li> <li>Roma Tomatoes</li> <li>Peas</li> <li>Olives</li> <li>Other types of cheese</li> </ul> Such a versatile recipe! <img src="https://ift.tt/3l2zPsd" alt="It doesn" /> <img src="https://ift.tt/3zQtg1N" alt="scooping a portion of pasta from a skillet" /> <h2>How to Make One Pot Chicken Alfredo</h2> This easy chicken alfredo is a lifesaver on weeknights. It’s quick and clean up is easy, plus it just tastes amazing! <h3>What should I serve with chicken alfredo?</h3> This dish is so filling, which makes it the perfect quick dinner. But I love serving it with a simple salad, some garlic bread, or even a side of veggies if I didn’t add them into the pasta. My favorite salad to eat with pasta is this copycat Olive Garden Salad with the Italian Dressing. I either go for the homemade garlic bread or the foccacia. Both are delicious, I just need those carbs! Such a perfect dinner! <img src="https://ift.tt/3zQpo0P" alt="chicken alfredo pasta with tomatoes" /> <h4>Easy Pasta Recipes</h4> This recipe is just perfect for Mondays. The easier the better if you ask me! And if you like this One Pot Chicken Alfredo Skillet, be sure to check out our Chicken Parmesan Pasta Skillet or our One Pot Pasta Caprese! Super similar, but with a different flavor profile. Both are two of my favorite recipes on the site! Can’t go wrong with a one pot recipe. <blockquote> See the recipe card for details on how to make this One Pot Chicken Alfredo recipe. Enjoy! </blockquote> I LOVE alfredo, so be sure to try my other alfredo favorites: <ul> <li>Chicken Alfredo Pasta Bake</li> <li>Baked Chicken Alfredo Gnocchi</li> <li>Fettuccine Alfredo with Sausage</li> <li>Baked Alfredo Nachos</li> <li>Chicken Alfredo with Feta</li> </ul> source https://familycuisine.net/how-to-make-chicken-alfredo-with-premade-sauce/

#familycuisine

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juilojio753 · 3 years

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Cheesy-topped vegan pasta bake. Vegan pasta bake, my latest addiction. Do you sometimes crave a pasta bake but are you afraid that it might be too complicated to cook it? Make a batch of my vegan cheese sauce and pour it on top or use any vegan cheese of choice.

This pasta bake's full of nutritious veg and completely dairy-free. A vegan mac and cheese that is ridiculously easy to make from the Doctor's Kitchen. Tip the pasta, broccoli and cauliflower into a shallow, ovenproof dish.

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, cheesy-topped vegan pasta bake. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Vegan pasta bake, my latest addiction. Do you sometimes crave a pasta bake but are you afraid that it might be too complicated to cook it? Make a batch of my vegan cheese sauce and pour it on top or use any vegan cheese of choice.

Cheesy-topped vegan pasta bake is one of the most favored of current trending foods in the world. It's simple, it's quick, it tastes yummy. It is enjoyed by millions daily. Cheesy-topped vegan pasta bake is something that I have loved my entire life. They're nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook cheesy-topped vegan pasta bake using 19 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Cheesy-topped vegan pasta bake:

{Make ready 300 g of Dried pasta.

{Take of Vegetables e.g. a chopped pepper, some broccoli, some peas or sweetcorn… cook's choice.

{Make ready of Tomato sauce.

{Get of Cooking oil (optional).

{Take 1 of large onion, finely chopped.

{Prepare 1 tsp of garlic.

{Prepare 2 cans of chopped tomatoes.

{Get Dash of Worcestershire sauce or similar.

{Get 3 tbsp of tomato puree.

{Prepare 1 tsp of oregano and/or basil (more if using fresh herbs).

{Get of OPTIONAL - a little spice e.g. chilli flakes or 1/2 tsp paprika.

{Make ready of Salt & pepper.

{Get of "Cheesy" sauce.

{Make ready 2 tbsp of plain flour.

{Prepare 2 tbsp of oil.

{Get 500 ml of plant milk.

{Prepare 1 tsp of garlic.

{Make ready 1 tsp of mustard.

{Take 5-6 of dsp nutritional yeast.

Pour the sauce over, top with the chopped tomatoes and sprinkle with the. I sprinkled some on baked zucchini, delicious! I actually made this for your lasagna but couldn't find vegan lasagna noodles so I used the penne pasta I had and instead it was a pasta bake. A majority of vegetarian pasta recipes can also be made into vegan-appropriate versions with a While this take on pasta primavera is topped with ribbons of fresh mozzarella, you can swap for a Flavorful fried sage is the perfect topping for a totally dreamy, decadent pasta dish that's perfect for.

Instructions to make Cheesy-topped vegan pasta bake:

Preheat the oven to 200C..

Cook the pasta in line with the packet directions..

Meanwhile, gently fry the onion and garlic in a large pan. Add and stir in all the other tomato sauce ingredients. Then add the other vegetables and leave the pan to simmer for about 10-15 minutes..

Meanwhile, make a roux (warm the oil in a clean pan over a low heat, mix the flour in thoroughly to make a paste). Stir in the plant milk, a little at a time. Add the mustard, garlic and nutritional yeast and stir in thoroughly..

Use a large ovenproof dish. Add the pasta, and then stir in the tomato sauce and vegetables. Spoon the cheesy sauce as a topping. Bake for 30 minutes..

Vegan pasta bake - this delicious vegan pasta bake is a hearty, healthy, satisfying meal. It consists of pasta in a tomato, spinach, mushroom and vegan sausage sauce, topped with a creamy dairy-free cashew cheese sauce. Check out this mouth-watering vegan pasta bake! Feel good knowing that it is served up with a homemade cheese sauce and plenty of fresh broccoli. Just blend up the sauce ingredients, cook the pasta and veggies, pour everything in a dish, top with breading, and bake!

So that's going to wrap this up for this special food cheesy-topped vegan pasta bake recipe. Thank you very much for reading. I am sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

#recipesfood

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helloyouneedtoknowthings · 4 years

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Healthy Baked Rigatoni with Peppers and Sausage

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For me, pasta is the epitome of comfort food. I have many favorite dishes on the Skinny Ms site (honorable mentions definitely go to this Mediterranean-Style Greek Pasta and Easy Chicken Pasta Primavera). But, this rustic and healthy baked rigatoni with peppers and sausage is not only the quickest to prepare, but it also delivers on flavor every single time. Rigatoni is tossed with…

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go-bodysolution1 · 5 years

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Scrambled eggs with spicy Lebanese Sausages, Scrambled eggs makanek | Homestaurante. Please SUBSCRIBE To Us: ↗️https://bit.ly/2IqKGtu This video is presented by Homestaurante. This video is for Scrambled eggs with spicy Lebanese Sausages, Scrambled eggs makanek | Homestaurante. Scrambled eggs with spicy Lebanese Sausages, how to make perfect scrambled eggs? Great recipe for breakfast or brunch, super packed with flavors from the middle east. Scrambled eggs with spicy Lebanese Sausages (marques spicy beef makanek ) so delicious that you want to have for every breakfast from now on. marques spicy beef Makanek? These tiny sausages called makanek are made with lamb or beef or a combo and are spicy without being hot; they are redolent of clove, ginger, cinnamon, nutmeg, black and white pepper, and lots of other spices to the butcher’s discretion. Merguez is made with uncooked lamb, beef, or a mixture of meats, stuffed into a lamb intestine casing. It is heavily spiced with cumin and chili pepper or harissa (which gives it its characteristic piquancy and red color), as well as other spices such as sumac, fennel, and garlic. It is usually eaten grilled and is sometimes eaten in sandwiches or with french fries. Dried merguez can be used to add flavor to tagines. Ingredients for Scrambled eggs with spicy Lebanese Sausages 300g marques spicy beef makanek 1 /2 green onions 6 eggs Salt and pepper Cooking instruction: Scrambled eggs with spicy Lebanese Sausages Add oil to a hot pan, toss in the green onions and saute for 30 seconds, now add the already roasted or grilled marques spicy beef makanek (sausages) and cook for 3 minutes. Crack all the eggs and add 3 pinches of salt on top of the eggs. Now mix and cook for 6 to 8 minutes until eggs are fully cooked. Grind some black peppers and enjoy with your favorite pita bread. Thanks for watching! Subscribe for more videos ↗️https://www.youtube.com/channel/UCsMI... Follow Us On Social Media: Instagram:↗️https://www.instagram.com/homestaurante/ Facebook:↗️https://www.facebook.com/Homestaurant... Twitter:↗️https://twitter.com/homestaurante?lan... Pinterest :↗️https://www.pinterest.ca/Homestaurante/ Chef's knife: ↗️https://amzn.to/2Iu3yYx Tripod used: ↗️https://amzn.to/30SsS0G Some Our Most Popular Uploaded: BEST Garlic Shrimp Pasta Recipe - Garlic Shrimp Fettuccine | Homestaurante ↗️https://bit.ly/31Y7vMU Grilled Honey-Ginger Chicken Simply tasty | Homestaurante ↗️https://bit.ly/30PFVA2 Pasta Primavera Recipe (easy but delicious spring vegetable pasta recipe ) ↗️https://bit.ly/2LwY5mL Philly Cheese Steak Wraps (quick tasty recipe for summer) | Homestaurante ↗️https://bit.ly/2LPR1k0 Quick and easy bok choy recipe (bok choy in 10 minutes) ↗️https://bit.ly/2VhDyVk spicy roasted potatoes ( my favorite roasted potato recipe that all my guests like to have) ↗️https://bit.ly/35c3bvc How to cook the tastiest Chicken Parmesan (chicken parmigiana) ↗️https://bit.ly/2nmw9aJ Best steak recipe (steak with oyster mushroom sauce) ↗️https://bit.ly/31Sfefj Free music: ↗️https://www.bensound.com Thanks for watching Easy meatball pasta recipe | Homestaurante Please don't forget to LIKE, COMMENT+SHARE our videos and SUBSCRIBE to our channel: ↗️https://bit.ly/2IqKGtu Thanks for watching scrambled eggs with spicy Lebanese Sausages, Scrambled eggs makanek| Homestaurante #Homestaurante #Scrambled_eggs_with_spicy_Lebanese_Sausages #Scrambled_eggs_makanek #Homestaurante_Scrambled_eggs_recipe #recipes #how_to_cook_food #best_recipes #easy_recipes #lunch_recipes #recipes #fast_meals #cooking #tasty_recipes #how_to_make_food #meal_prep #cooking_channel #food #dinner_recipes #food_channel #Easy_meatballs_pasta_recipe #meatballs_pasta_recipe #meatballs_recipe #meatballs

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