Raw Tomato and Green Bean Pasta - Everyday Food with Sarah Carey
Summer produce is reaching its peak, which means it's pretty perfect as is (no need for heavy cooking!). Today's pasta includes raw tomatoes, quickly blanched green beans, and a sprinkle of mint or dill. Since this recipe is great served warm or at room temperature, it's a perfect make-ahead dish for your next summer event.
Sarah's Tip of the Day:
Begin by boiling your pasta and tossing your green beans in during the last three minutes of cooking. Next, you'll combine tomatoes, garlic, olive oil, vinegar, salt, and pepper in a large bowl before adding to it your pasta and beans. Sprinkle with feta cheese and fresh mint or dill. This recipe really pops with fresh flavors that your family will always be happy to see on the table!
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Preparation Time: 20 Minutes
Total Time: 25 Minutes
Ingredients:
Salt and pepper
3/4 pound orecchiette
1 pound green beans, trimmed and cut into 1-inch pieces
1 pound beefsteak tomatoes, diced medium
1 small garlic clove, mashed to a paste
1/4 cup olive oil
1 tablespoon red-wine vinegar
1 cup crumbled feta cheese (4 ounces)
1/2 cup fresh dill or mint
Directions:
In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions, then add beans and cook until just tender. Drain and return to pot.
Meanwhile, in a large bowl, combine tomatoes, garlic, oil, and vinegar. Season with salt and pepper.
Add pasta, beans, and half the feta and herbs; toss to combine and season. Serve warm or at room temperature. Sprinkle with remaining feta and herbs.
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Nutritional Info: per serv (for 4): 151 cal; 12 g fat; 4 g protein; 8 g carb; 4 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Raw Tomato and Green Bean Pasta - Everyday Food with Sarah Carey
Fresh Pasta Sauce Recipe Using Tomatoes
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Recipe of Whole wheat pasta with tomato vinaigrette
In a mortar and pestle, combine the garlic with a good pinch of salt and pound into a smooth paste. Stir in the vinegar.
Recipe of Whole wheat pasta with tomato vinaigrette
Combine the garlic-vinegar mixture with the chopped tomatoes and half the basil. Cover and marinate for 15-20 minutes.
Recipe of Whole wheat pasta with tomato vinaigrette
In the meantime, bring a large pot of salted water to boil. Add the pasta and cook until al dente, reserving 1 cup of pasta cooking water before draining well.
Recipe of Whole wheat pasta with tomato vinaigrette
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#weightloss High Protein Stir Fry Pasta With Lots Of Veggies and Paneer | Quick Healthy Pasta Prep
#weightloss High Protein Stir Fry Pasta With Lots Of Veggies and Paneer????
Quick Healthy & Tasty Pasta Prep!
can have it as your lunch or dinner meal also great option for lunchbox ????
do try and share your creations @learnlively ????????
Ingredients & Nutritional info (serves 2-3)
50g whole wheat pasta(raw)- 175.5cal
1 onion- 28cal
1/2 capsicum- 7.4cal
30g french beans- 7.8cal
30g green pea- 27.9cal
30g broccoli- 10.2cal
50g carrot- 24cal
100g fresh paneer- 265cal
2 tsp sesame oil- 79.6cal
1 tsp soy sauce- 3.6cal
1.5 tsp vinegar- 1.4cal
1 tomato- 18.2cal
Salt to taste
Green chilli garlic
Oregano
Chilli flakes
total calories - 648
protein - 31g
fats - 32g
carbs - 58g
fiber - 14.2g
This recipe is great for breakfast/lunch/dinner/weight loss diet/lunch box
Eat Clean Get Fit Be Happy!
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To watch my YouTube video - search ‘Learn Lively’ ????
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#learnlively #dinner #weightlossrecipe #highprotein #stirfry #healthyrecipes #healthyfood #dietrecipes #dietfood #reelsinstagram #recipeoftheday #recipes #reelitfeelit #feelkaroreelkaro #mealprep #reelitfeelit #foodie #foodstagram #foodblogger #foodlover #eatclean #winterfood #paneer #winterdiet #weightwatchers #homemadewithlove #mystorywithmichelin
How to Make CASHEW CREAM SAUCE - a LUXURIOUS CREAMY PASTA SAUCE without the CREAM!
If you're looking for ways to eat healthier by reducing saturated fat and going dairy-free then cashew cream sauce is the answer for you! This version with garlic is a bit tart and spicy and perfect for a rich creamy pasta sauce, but if you're not into that, just skip the clove and go with the rest. A high speed blender works best for short soak time but if it isn't in your kitchen, just soak them for a few hours and it will be just as dreamy.
INGREDIENTS
1 ½ cups raw cashews (or roasted if you really want the cashew flavor to shine through)
¾ cups boiling water
2 Tbsps lemon juice
2 Tbsps mild extra virgin olive oil
A pinch of salt
A clove of garlic (this is especially yummy if you're going to use this as a salad dressing, or a topper for a baked potato, or a pasta sauce base(
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ABOUT ME
By the age of 6, there was early evidence that food would play an important role in my life. Practicing penmanship and kitchen creativity, I co-authored my first recipe, “Ham Slam”, with one of my older siblings. It had all the makings of a classic 1960’s American kitchen treasure, featuring gourmet ingredients like Campbell’s cream of celery soup and Durkee’s canned French Fried onion rings. It’s no wonder my culinary career promptly took a diversion until around the age of 40.
But spending years as an executive in the business of marketing brands such as Apple, Microsoft, and Sony Pictures didn’t snuff out my lifelong passion for travel, food, and wine. I eventually found my way back to my culinary roots when I turned my attention to studying technique at Cordon Bleu Paris, exploring new foodie concepts around Europe and documenting them in words and pictures.
I’ve been privileged to pen articles and columns in many publications, including the Food52, Huffington Post, msn.com, Zester Daily, Santa Ynez Valley Journal, Michigan BLUE Lakestyle Magazine, Olive Oil Times and Olive Oil Source, the world’s top-ranked olive oil-related websites.
In the process, there was one more thing I learned. Despite the explosion of global cuisines in restaurants all across the U.S., you can’t fully experience the wide world of flavor all from your own backyard, Toto.
Following that thought put me and my partner, George on a plane to Alicante Spain in 2014 where we have lived ever since. Our mission is to explore the aromas, ingredients and collective imaginations that are all part of Spain’s vast culinary heritage.