How To make Orzo with Turkey and Fennel

This Anti-inflammatory Meal Will Make You Feel Great

This dish is loaded with nutrients and anti-inflammatory ingredients that will have you feeling great. While this is definitely a comfort food, this creamy coconut rice and spiced chickpeas dish is great year round.

This dish is simple, easy, ready in 30 minutes and all made in one skillet!

Give it a try and let me know what you think!

???? Shop Merch! ????


★Recipe ★

????

Timestamps:

00:00 How to Make Creamy Coconut Rice and Spiced Chickpeas
3:50 Creamy Coconut Rice and Spiced Chickpeas Finished
4:00 Are you Pumpkin’d out?
4:30 Why You’ll Love This Dish
4:50 Benefits of using a large pan


✔️Did you make this? Share a photo on IG and use #MakeItDairyFree to be featured!

Thanks so much for watching. We’d love if you could click the “Thumbs Up!” Button, leave a comment below and Subscribe to my channel!



Subscribe to our taste test channel →
Make It Dairy Free Website →
Weekly Newsletter (FREE Top 15 Vegan Recipes when you sign up!) →
Instagram →
Facebook →
Twitter →
Pinterest →
Contact us → makeitdairyfreetoday@gmail.com
Private Facebook Community →


#VeganMeals #VeganDinner



★Products That I Used For This Recipe★
*Affiliate Links for products help me make these videos. Thank you for your support.

Our Photography/Videography Equipment →

*Bear Claw Mitts:
*Black Measuring Cups and Spoons:
*Black Utensils:
*Bowls (Small):
*Colander:
*Cutting Board (Round):
*Garlic Press:
*Glass Mixing Bowls -
*Hand grater:
*Induction Burner:
*Kitchen Knife Block Set:
*Kitchen Towels:
*Pots and Pans:
*Tiny Whisk:
*Wooden Utensils:

-Note: Not all products are exactly as seen in video.

My Favorite Italian Pasta

#shorts #pasta #cheese
AGLIO E OLIO
8oz pasta

4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)

Salt + Lemon Juice

-----------------------------------

THAILAND 2022:

I buy all my Wagyu/Steaks/Fish from CrowdCow
$25 off coupon on your FIRST order of A5 WAGYU BEEF (:


------------------------------------

Business inquiries: stowellkaito1@gmail.com

------------------------------------

Instagram:
TikTok:

------------------------------------

USEFUL KITCHEN GEAR
???? Chef Tweezers:
????Thermapen Thermometer:
⚖ Scale:
???? Beginners Chef's knife:
???? Nicer Chef's Knife:
???? Cast iron pan:
???? Saucepan:
???? Wooden Cutting Board:

Nigella Lawson's Italian Sausages With Lentils | Nigella Bites

Nigella shows us how to make one of her mother's recipes; sausage and lentils.

How To Make Creamy Chorizo Pasta | Quick & Easy Dinner Recipe

Creamy, delicious, and easy to make, I've been making this since my student days! - this Chorizo Pasta is the perfect dinner recipe! Learn how to whip up this quick and easy dinner in minutes with this step-by-step tutorial. From sautéing the chorizo to creating the creamy sauce, this pasta dish is sure to be a hit with the whole family. Watch now to find out how to make this delicious chorizo pasta dinner. Check out the written recipe below!

Creamy Chorizo Pasta

250g x Pasta
500ml x Tomato Passata
300ml x Cream
110g x Chorizo Sausage
1 x Red Onion
2 x Cloves of Garlic
2tsp x Sweet Paprika
1/2 tsp x Dried Rosemary (or 1 tsp x fresh)
Small handful x Chopped Parsley
Salt & Pepper (to taste)
Cheese (optional)


1. Place a large pan of salted water onto the hob and bring it to a boil.

2. Remove the casing from the chorizo and cut it into rounds roughly 3mm in thickness.

3. Peel and finely dice the red onion and grate or finely dice the two garlic cloves. By not the water should be boiling and you can add in your pasta. Cook it to the packet instructions.

4. Place a frying pan over medium heat and add in the chorizo allowing the fat to render out and the chorizo to slowly crisp up.

5. As soon as you see the fat render out, add in the diced red onion along with a pinch of salt and cook for 3 to 5 minutes until soft.

6. Now, add in the garlic, dried rosemary and sweet paprika and cook for a further two minutes.

7. Next, add in the tomato passata and bring to a simmer before adding in the cream. Stir the cream in and simmer for 5 minutes to allow the sauce to reduce and thicken up.

8. By this time the pasta should be about cooked. Taste the sauce to check the seasoning and adjust with salt and pepper if needed.

9. Transfer the pasta from the water and into the sauce using a slotted spoon. Give everything a good stir through and add in the parsley keeping a small amount back to garnish at the end.

10. To serve, pile up onto a plate and finish with a sprinkle of parsley and a grating of cheese if you fancy.

Enjoy!



Subscribe:


Follow:
Website:
Instagram: @pinch_of_mint
TikTok:
Facebook:
Twitter:
Pinterest:

How To Make Creamy Chorizo Pasta | Quick & Easy Dinner Recipe

The music used in this video is selected from Epidemic Sound. Explore yourself:

#creamychorizopasta #pastarecipe #recipe

How did I not discover this fried egg recipe before?

INGREDIENTS:
• Oil
• 7 eggs
• Salt and black pepper
• 2 cups breadcrumbs
• 1 onion
• 2 tablespoons of margarine
• Green smell to taste
Click on the link below and access other delicious recipes ????????
beacons.ai/superyummy

Two sheet-pan pasta sauces | roasted grape tomatoes, white bean & fennel

Thanks to Fetch Rewards for sponsoring this video! Download Fetch now and use code RAGUSEA and get 3000 points on your first receipt! →

***ROASTED GRAPE TOMATOES RECIPE, SERVES TWO***

1/2 lb (227g) pasta (I like orecchiette for this)
1 pint (about 12 oz, 340g) grape or cherry tomatoes
1 shallot
2-3 garlic cloves
1 fresh chili (very optional)
1 stick rosemary (very optional)
fresh basil for garnish
parmesan or pecorino cheese for grating
salt
pepper
olive oil

Get your pasta boiling in salted water and get your broiler (grill) heating to maximum.

Cut all the tomatoes in half and throw them on a sheet pan. Peel and slice the shallot (I like 1/4 circles) and put them on the sheet pan. Peel and coarsely chop the garlic (if it's super fine it's likely to burn), pick and chop the rosemary, seed and slice the chili if you're using it, and put all that on the sheet pan. Drizzle everything with olive oil, season with salt and pepper.

Put the pan right under the broiler for a few minutes, just until the tomatoes start to brown. Drain the pasta. You then have two options...

Option #1 is combine the pasta with the roasted veg in a pot, tear in the basil, drizzle in some fresh olive oil and stir to combine everything. Put it on a plate and grate on cheese.

Option #2 is to put all the roasted veg in a sieve and use a wooden spoon to grind it through until all you have left in the sieve is skins. I do this directly over the drained pasta so the strain sauce falls on top of it. To make it look a little nicer, you could stir back in a few of the chunks from the sieve. Tear in the basil, drizzle in a little fresh oil, put it on a plate, grate on cheese.

***WHITE BEAN AND FENNEL RECIPE, SERVES FOUR***

1/2 lb (227g) pasta (I used casarecce in the video, but penne would work great)
1 bulb fennel
1 head radicchio
1 15.5 oz (439g) can cannellini beans
caraway seeds
chili flakes
parmesan or pecorino cheese for grating (optional)
1 lemon (only use this if you're skipping the cheese)
salt
pepper
olive oil

Get your pasta boiling in salted water and get your broiler (grill) heating to maximum.

Cut the stalks off the fennel and set them aside. Stand the bulb up and cut it in half, then slice the halves as thin as possible. Put them on a sheet pan. Peel any wilted outer leaves off the radicchio and slice of the root end, being careful to leave as much of the core as possible to hold the leaves together. Cut it into wedges and put them on the pan. Drain and rinse the beans and put them on the pan.

Drizzle all the veg with olive oil and sprinkle over salt, pepper, chili flakes and caraway seeds. Put the pan right under the broiler for a few minutes, just until things are starting to brown — beware the beans might start to explode.

Drain the pasta and throw it onto the sheet pan with all the veg. Pick the green fronds off of the fennel stalks, chop them up and throw them on the pan. Drizzle on some fresh olive oil, and if you don't plan to garnish with cheese, juice on the lemon. Toss to combine. If you didn't use the lemon, grate cheese over the finished plates.