My Food Adventure @lets-eat-pancit - Tumblr Blog

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Which coffee are you? I’m F6. #FoodPorn

An added benefit of all of the baking during quarantine is always having good bread for meals. In this case, #AvocadoToast 🥑 🍞 is improved substantially! I forgot the @everything_but_the_bagel seasoning in this photo! Sorry! — view on Instagram https://ift.tt/2VKDj7h

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finedining

Creamy Tomato and Spinach Pasta

Ingredients

½ lb penne pasta

1 small onion

2 cloves garlic

1 Tbsp olive oil

15 oz can diced tomatoes

½ tsp dried oregano

½ tsp dried basil

pinch red pepper flakes (optional)

½ tsp salt

freshly cracked pepper to taste

2 Tbsp tomato paste

2 oz cream cheese

¼ cup grated Parmesan

½ 9 oz. bag fresh spinach

Directions

Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.

While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes).

Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a ½ cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.

Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.

Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.

butteryplanet

recipe on our instagram soon

pepoline13

Healthy bento 🤤🤤🤤

x-carrotcake

Vegan lentil-chickpeas curry

What about hot, super comforting, delicious curry during cold winter? It’s always ‘YES’ from my side.

1. What is required:

1 big zucchini (courgette) cut into quarters

3 medium tomatoes cut into cubes

1 yellow onion

3 garlic cloves

150 g. red lentils (rinsed and drained)

150 g. can chickpeas (rinsed and drained)

1 tsp red curry paste

2 tsp tomato paste

1 tbsp olive oil

1 vegetable bullion cube

2 tsp curry powder

2 tsp turmeric

1 tsp ginger powder

1 tsp chili powder

3-4 tiny dried chili peppers (optional)

2 tsp dry coriander (cilantro)

salt to taste

2. Cut the onion into cubes and slice garlic cloves.

3. Pour olive oil to a large pot and heat it over medium heat. Add onion and garlic and fry until slightly golden. Add splashes of water to deglaze the pot. Add ginger powder and chili powder. Mix well and saute for 2-3 minutes more.