Pasta Aglio e Olio: Light & Easy!
This is one of my favorite dishes! I highly recommend trying it out.
Spaghetti Aglio e Olio is also sometimes made with linguine.
Try adding some halved cherry tomatoes, parmesan, or anything you like to put your own spin on this!
It pairs nicely with pan-seared salmon.
Probably with some wines too. I'm not sure. I'm not a wine expert. Let me know in the comments what you think would go with it!
Ingredients:
1 Garlic
1/2 Bunch Parsley
1/2 Cup Olive Oil (Best quality you can find. It matters.)
2 Teaspoon Red Pepper Flakes
1/2 lb Spaghetti
1 Lemon
Note: I am not a professional chef! I just like making and eating food. The goal of this series is to show people how easy, fun, and delicious home cooking can be so that we can greater control over our diets and the ingredients we eat.
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How to eat more salads | FeelGoodFoodie
If you don't like salads, follow these three tips for more veggies in your diet: chop everything small, add cheese, and eat your salad with chips.
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Easy Mediterranean-inspired healthy recipes for you & your family.
Welcome to Feel Good Foodie, where #sogood meets good-for-you! I'm Yumna, founder of this channel, and I'm here to make healthy cooking a breeze for you and your loved ones.
I’m all about easy, last-minute meals and recipe ideas that don't compromise on flavor or nutrition. From fresh and convenient recipes to step-by-step tutorials, I’ve got you covered for those hectic days when you need a delicious meal fast!
Inspired by the Lebanese foods and dishes of my childhood, everything I make has a little Mediterranean, a lot of freshness, and a good dose of flavor. It’s not ordinary, but it is easy. Mostly, it’s good – so good!
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Ina Garten's Weeknight Pasta Bolognese | Barefoot Contessa | Food Network
Ina shares an easy version of bolognese that's fast and flavorful, perfect for any day of the week.
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Weeknight Bolognese
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 45 min
Prep: 15 min
Cook: 30 min
Yield: 4 to 5 servings
Ingredients
2 tablespoons good olive oil, plus extra to cook the pasta
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
3/4 pound dried pasta, such as orecchiette or small shells
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving
Directions
Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.
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Ina Garten's Weeknight Pasta Bolognese | Barefoot Contessa | Food Network
The best way to cook eggplants
This is a personal favourite and a very popular Persian appetizer which is always a crowd pleaser.
It’s quite similar to Baba Ghanoush or Mutabal as the base also consists of mashed cooked eggplants. Enjoy!
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