SAUTE MIXED VEGGIES | How to saute mixed veggies | Broccoli, Carrots, Onions & Green Beans (Michiri)
In today`s video we are making Saute Mixed Veggies ;)
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INGREDIENTS for today`s recipe;
300gms French/Green Beans aka Michiri
2-4 Medium sized Carrots
2 Onions
1 Broccoli
Salt & Pepper to taste
Herb seasoning (Optional)
You can adjust the desired portions
If you get to make this let me know how it goes by tagging @Cooking With Nimoh on social media. I would love to see how it goes.
Happy Cooking!!
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spaghetti alle alghe con verdesca e pomodorini
Aromatic Bangladeshi Kitchen Episode 12: Spicy shrimp with green beans and Pasta Caprese
Recipes:
Pasta Caprese
1/4 cup olive oil + more to taste
Juice from half a lemon + more to taste
Zest from 1 lemon
1 small shallot, minced
Handful of basil leaves, chopped
1 pint grape tomatoes, halved lengthwise
8 oz. mozzarella balls (cherry size), cut in half
12 oz. short-cut pasta (any scoop-shape pasta: campanelle, shells, orecchiette)
Salt + pepper
Chili flakes
Shrimp and green beans
1/2 lb shrimp
1 packet of frozen green beans
1 tomato
1/2 medium sized onion
1 tbsp turmeric
1/2 tbsp chili powder
2 tbsp oil
Salt to taste
Thai chilis and cilantro for garnish
Spaghetti with Rapini and Cannellini Beans
Spaghetti with rapini and cannellini beans is a standout dish and easy to make. While rapini is known to have a bitter taste, that’s what makes it so good. Pairing it with the right ingredients can make this dark leafy green vegetable your new favourite choice. I love the bitterness, but it’s not as bitter as you might think, so hop on the rapini train with me and try some other recipes I have with one of my favourite vegetables. This pasta dish is simple to make and is very filling with the addition of the cannellini beans, which also add a nice creaminess to the overall sauce. Give it a go!
RECIPE
SPAGHETTI WITH RAPINI, CANNELLINI BEANS & PARMIGIANO-REGGIANO
Recipe by Mark Calaminici | Food Loves Company
Serves 4
Ingredients
3 tbsp. Extra virgin olive oil
3 tbsp. Butter
2 cloves of garlic, thinly sliced
Chili flakes, to taste
1 can cannellini beans, drained and rinsed
Salt, to taste
Freshly cracked pepper, to taste
1 bunch rapini, finely chopped
Juice of ½ a lemon
1 lb Spaghetti, reserve pasta water
80g Parmigiano-Reggiano, finely grated
Method
1. In a large frying pan over medium heat, heat extra virgin olive oil and butter. Add garlic, chili flakes, beans and season with salt and freshly cracked pepper. Sauté until beans start soften and brown. One the beans have softened and browned a bit, mash half of the beans with a wooden spoon or fork. This will help create a creamy texture.
2. Cook the Spaghetti in a large pot of boiling salted water until al dente, according to package instructions. Reserve pasta water.
3. Add a ladle of pasta water to the pan with the beans, this will help create the sauce. Add rapini and sauté as it cooks down, just before adding the pasta add the juice of half a lemon. Remove pasta a couple minutes before al dente to finish cooking in the pan. Add pasta to the pan along with a ladle of pasta water and mix and toss to incorporate everything adding more pasta water if needed. Turn off heat and add Parmigiano-Reggiano a handful at a time while mixing and tossing. Finish with more Parmigiano-Reggiano (optional). Enjoy!
Until next time, ciao!
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Chapters
0:00 Intro
0:10 Prepping rapini and garlic (best friends forever)
0:51 Prepping cannellini beans
1:06 Grating Parmigiano-Reggiano
1:13 Cooking process
1:30 WHAT MAKES THIS RECIPE WORK
3:09 Tasting and goodbye
#rapini #spaghetti #cannellinibeans
Melt-In-Your-Mouth Butter Beans (Lima Beans) | Easy & Delicious Recipe
EPISODE 703 - How to Make Creamy Spanish Butter Beans | Alubias Garrafón Recipe
FULL RECIPE HERE:
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Three-Cheese Stuffed Shells | Great weeknight pasta to make!
With a quick homemade tomato sauce underneath and packed with a ricotta cheese mixture, this is the best recipe for stuffed shells. It’s an easy enough meal that it’s perfect for any weeknight while it looks like it should be reserved for a special occasion. So if you have a family or a group of friends that love pasta, this is the recipe to make!
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Skip ahead:
00:00 Intro
00:41 Preparing the sauce
03:22 Cooking the pasta
04:11 Preparing the ricotta mixture
07:17 Assembling the shells
10:45 Tasting the recipe
INGREDIENTS
- 1 small onion, minced
- 3/4 tsp kosher salt
- 2 cloves garlic, minced
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 3/4 tsp dried oregano
- 1 large sprig basil
- 28 oz crushed tomatoes
- 24 jumbo shells (cook 28 shells in case of any breakage)
For the three-cheese mixture:
- 1 large egg
- 1 cup ricotta cheese
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tsp lemon zest
- 1/4 cup chopped fresh basil
- 1/2 cup chopped fresh parsley
- 2 cups shredded mozzarella cheese, separated
- 1 cup shredded Parmesan cheese
INSTRUCTIONS
- Preheat the oven to 350°F. Grease a 9x13 baking dish and set it aside.
- In a large saucepan, heat 2 tbsp butter over medium heat. Once the butter is melted, add the diced onion and salt. Sauté the onion until it is soft and translucent, 4-6 minutes. Once the onions are cooked, add the garlic, black pepper, red pepper flakes, and dried oregano. Stir into the onions for 1 minute and add the basil and tomatoes. Bring the tomatoes to a boil and then turn them down to a simmer. Simmer for 20 minutes.
- While the sauce is simmering, in a large stock pot, bring 5 quarts of water to a boil. Once the water is boiling, add 2 tbsp of salt and the jumbo shells. Cook the shells until they are al dente, 8 minutes. Once cooked, drain the shells and rinse them with cold water to stop the cooking. Set the shells aside to drain.
- In a medium bowl, beat the egg until it is smooth. Add the ricotta, salt, black pepper, lemon zest, fresh basil, fresh parsley, 1 cup of the mozzarella cheese, and Parmesan cheese. Stir to combine and set the mixture aside.
- Pour the prepared sauce into the prepared baking dish. Holding one shell at a time, spoon 2 tbsp of the ricotta mixture into the shell and set it in the sauce. Repeat for the remaining shells, filling up the baking dish. Top each of the shells with the remaining 1 cup of mozzarella cheese and bake in the preheated 350°F oven until the sauce is bubbling throughout and the cheese is melted, 25-30 minutes. Once baked, remove the casserole from the oven and serve.
#pasta #tomatosauce #dinner #weeknight