Easy Squid Ink Pasta With Nasturtium Pesto | Squid Ink Pasta | Nastrtium Pesto | Create A happy meal
How to make Easy Squid Ink Pasta & Nasturtium Pesto | Pasta Recipe | Create A happy Meal#easypasta#squidinkpasta#nasturtiumpesto | A happy meal
Ingredients :⬇️⬇️
Squid ink pasta
Nusturtium leave
Garlic
Italian hard cheese
Pine nut
Salt
Lemon zest
Olive oil
????Full recipe :
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SCRATCH Cooking from the Garden | Best Cream of Celery Soup and Homemade Bread | Fermented Garlic
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Cream of Celery Soup
Today, I spent some time in the garden harvesting celery and enjoying a garden stroll. Once back inside, I made some delicious white bread to go with the cream of celery soup, which was so good! I also made some fermented garlic and some simple pasta sauce. I hope you enjoy coming along with me.
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The content provided on the Little Mountain Ranch YouTube channel is for informational and entertainment purposes only. While we strive to provide accurate and helpful information, we are not professionals. The techniques, ideas, and suggestions shown in our videos are based on our personal experiences and should not be taken as professional advice. Please conduct your own research, consult with professionals, and consider your local regulations and individual circumstances before making any decisions related to homesteading, farming, or any other practices shown on our channel. We will not be held liable for any losses, injuries, or damages arising from the display or use of this information. Always exercise caution and prioritize safety when attempting any project or task.
Yam Noodles & Shiso Leaf Pesto with John Liu | Making It Butter & Vegan | Miyoko’s Creamery
Miyoko’s European Style Cultured Vegan Butter + yam noodles + vegan shiso leaf pesto = PERFECTION! Thanks to Chef John Liu, we’ve found a new simple recipe to add to our dinner rotation. How many of you plan to try making this dish at home?
___
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TRY IT YOURSELF!
Serves: 1-2
Prep time: 10 minutes
Cook time: 20-30 minutes
Ingredients:
For the Pesto:
- 2 tbsp. Miyoko’s Unsalted European Style Cultured Vegan Butter
- 8-12 shiso leaves
- ½ tbsp. minced garlic
- ½ tbsp. minced scallion
- ½ Japanese yuzu or lemon juice
For the Yam Noodles
- 1 tsp. Miyoko’s Unsalted European Style Cultured Vegan Butter
- 8 cups of water
- 7 oz. (about ⅞ cup) yam noodles
- 1 tbsp. shelled and ground pistachios, ground
- 1 tbsp. nutritional yeast (optional)
Steps:
1. Prepare the Pesto
- Chop and destem the shiso leaves
- Heat up a frying pan to medium heat
- Add 1 tbsp. of butter to the pan and move it around with a spatula to evenly coat the bottom of the pan
- Once the butter has browned a bit, add the garlic and let it incorporate into the butter
- Add the scallion and another tbsp. of butter if needed
- Transfer the chopped shiso to the pan and turn off the heat
- Stir the shiso into the butter mixture
- Pour in the lemon or Japanese yuzu or lemon juice
- Stir the mixture and let it sit in the pan
2. Prepare the Yam Noodles
- In a saucepan, bring 8 cups of water to a boil
- Place the yam noodles in a noodle strainer (or regular strainer) and sit the strainer in the water
- Keep the noodles submerged in the water for 1-2 minutes
- Take out the noodles, shaking out any excess water from the strainer
3. Combine and Serve
- Transfer the noodles into the pesto sauce in the frying pan and turn the burner back on to medium heat
- Incorporate the noodles into the pesto sauce
- Add in the ground pistachio and butter and stir everything together
- Plate the noodles and top with ground pistachios, nutritional yeast, and shiso leaf as desired
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Featuring John Liu (@runklerue) | CHIFA (chifa_la)
Director: Corinne Rapone
Producer: Megan Thompson
Editor: Carla Roda
Director of Photography: Alexander Yellen
2nd Camera: Alejandro Olmedo
Production Assistant: Nate Bartoshuk
Motion Graphics: Ignacio Lidejover
Color: Michael Woloson
Graphics by Riser Design
Special thanks to Crafted Kitchen
Created by Asher Brown + Pollution TV
Nasturtium Pumpkin Soup
Here is a recipe using nasturtium blossoms in a pumpkin soup...enjoy
Soba Noodle Salad Recipe, It's What I'm Diggin' - Harvest Peas, Kale, Spinach, Carrots, Basil, More
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What I'm Diggin' videos are my favorite to create but are also my most challenging! :) I'd like to share with you this light and refreshing recipe where you can use just about any vegetable from your garden, Enjoy!
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Garden to Plate LIVE - Cook with Me ???? Roast Vegetable Salad with DELICIOUS Garden Green Dressing
Join me Live to Cook Vegetables from my Urban Permaculture Garden. Let's make a Roast Veggie Salad with a delicious garden green dressing using the leftovers! Hit notifications to get a reminder and come say Hi :) See ya there!
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