>5-6 cups dry bowties >4 strips of bacon >3 medium stalks of celery >1 head of broccoli >1-2 shallots >2 tbsp of sunflower oil >pinch of safflower >optional 1/3 cup of pine nuts
First, get the pasta started & grate the shallot(s). Chop up the bacon, broccoli & celery & start frying them in a large sauce pan over high heat. You want the pasta boiling by this point. Once the bacon/veg mix begins to singe, add the shallot gratings & the oil. Sprinkle some salt if desired & lower the heat to medium. Strain the pasta. In another minute add the pine nuts if you have them, cook on for another 1-2 min before flicking in some safflower.
Start adding your pasta. If it gets dry, drizzle another shot of oil & kill the heat.
>boil pasta on one side >sautee buncha onions n garlic in butter on other >add chopped chicken n salt n pepper >add white wine after a few and finish cookin chicken >add artichoke hearts >add feta cheese >mix with pasta >throw in oven to melt cheese >top with diced tomatoes
>>7305159 but... why are you posting this shit? I mean, it's not as bad as ja/ck/ threads or favourite fast food/candy threads, but it's so basic that you may as well have told us your 'secret' about adding a pinch of salt to hot chocolate.
>>7306780 Also, pasta salad. Cook up some bowtie pasta, get a packet of the dry ranch dressing mix and mix it with a cup of mayo and mix it with the cooled down and drained pasta. Sprinkle some pepper over it and mix it in. If you want to be fancy you can shred some carrots and mix that in and some peas.
1 can coconut milk 1.25 cups water 1 tsp sugar pinch salt 1.25 cup jasmine rice
Put coconut milk, water, sugar, and salt into a pot on medium heat, and stir until dissolved. Add jasmine rice, stir, and bring to a boil. When it is boiling, give a final stir and put on a tight-fitting lid. Turn to low, and let it cook for 20 minutes. When done, fluff with a fork and keep the lid on to keep it warm.
Pumpkin, yam, roasted red pepper curry soup
3 tbsp coconut oil 3 tbsp red wine 1/4 cup dried shiitake mushrooms 3/4 cup pumpkin puree 1" piece ginger, grated 1 small red onion, diced 2 red bell peppers, whole 2 small yams, cubed 2 stalks celery, finely diced 2 small carrots, finely diced 3 cloves garlic, finely diced 5 cups hot water
In a large pot, melt the coconut oil over medium heat and preheat the oven to 400F.
Add half of the yams into the pot, with the other half arranged on a greased baking sheet; place both red peppers on the baking sheet next to the yams, and put it in the oven.
Stir the pot occasionally until you start getting a nice browning on the outside of the yam. At this point, add the red onion.
When the onion is translucent, dice and add the celery.
Give that a good stir and let it fry until the onion starts to caramelize a bit, then add the ginger/garlic.
When the ginger/garlic is somewhat browned and very aromatic, quickly deglaze the pan with the red wine and stir it.
Add in the hot water, shiitake mushrooms, and carrots; stir and allow to boil until the carrots can easily be mashed with a fork, and until the yams in the oven are done/browned and the red pepper is somewhat blackened and very aromatic/soft)
Take the baking sheet out of the oven, tear apart the red peppers with two forks, and add the bits into the soup.
Using an immersion blender, puree the soup to a smooth consistency.
Add in the pumpkin puree, stir well, and add curry powder + salt to your liking
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