#freezable

[rotten-pain]

Warmies makes an otter!

[dilfsenshi]

hi. im going to give you my pasta tomato sauce resippy, ok?

youll need a liquidiser of some kind for this. a stick blender is the best for this, and if you dont have one and can afford one i thoroughly recommend it, def my fav kitchen appliance lol.

this is a great recipe that i make all the time. it makes a huge amount of sauce that you can then freeze and defrost whenever you dont want to cook. ive persuaded myself its very cost effective vs jars of sauce, but ive never actually sat down and done the maths to verify it lol. its def reasonably cheap though, its all veggies! this sauce always comes out a little different every time, which i quite enjoy :)

heres the ingredients list

1kg of tomatoes

2-3 medium carrots

1-2 sticks of celery

1 large onion (red onion is delicious on this, but brown is good too)

2 peppers (red + another is best but it doesnt matter too much)

garlic. i wont tell you how much you should use, i trust you. i tend to go for 5-6 cloves though

OPTIONAL chilli. i usually have a spare birdseye lying around

OPTIONAL mushrooms

OPTIONAL tomato paste/pure, if u live in a country where tomatoes are a bit flavourless (like the uk 🤕)

herbs and spices of your choice. recommended: oregano, paprika, chilli powder (if no fresh), mixed herbs, fresh basil

ok! you can make more sauce really easily by just adding more veg. i often use more than a kilo of tomatoes, its really not a precision recipe. its is technically very easy, it just requires a lot of veg chopping. it will take anywhere between 40 mins to an hour and a bit, depending on how fast you chop.

get a BIG pot and put it on low heat. chop your tomatoes into quarters w a serrated knife and put them in your pot. the idea is these will eventually break down. you may need to squeeze them down a bit with a wooden spoon. you dont need to wait for them to do so completely, just until theres enough liquid for your keep your other veg from burning

chop your onions and garlic and add them to the pot. youll want to do this with all your veg believe it or not.

the order i generally go in is onion+garlic > fresh chilli > carrot > pepper > celery. just roughly chopped is fine, just so long as it cooks! dont put the mushrooms in right now, the texture will be unpleasant.

once everythings in, youll need to add 1 1/2 tsp of sugar. this step is important, dont be tempted to skip it. itll cut down the acidity of the sauce and make it edible lol

it all needs to cook for about 15 minutes. if youre me, youll spend this time cracking open a beer and doing the dishes youve been ignoring all day.

once youre done with the dishes, your sauce will be ready for mushrooms and seasoning. you can add more herbs and spices later once youve blended your sauce, so dont go overboard. add the purée at this point, if using.

cook for another 10-15 mins, until your veggies are soft, then blend!

once its smooth, adjust seasoning and purée to taste and then add 1/2 tbsp of oil. i dont know what this step does but my mummy tells me to do it and i listen to her. keep your heat very low, as your sauce will spit a bit at this stage. cook for another 2-3 mins, and youre done!

i hope you enjoy my resippy and if you dont pls dont tell me ill get sad

[dosossos]

Slow Cooker Green Lentil Curry

Servings: 6 Prep: 5 minutes Cook: 3-4 rs (high) or 6-8 hrs (low)

STUFF 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp turmeric 1/2 tsp ground coriander 1 tsp curry powder 1 tsp cumin 1 1/4 tsp salt 6 oz can tomato paste 2 cups green lentils, uncooked & rinsed 3 cups water 14 oz can coconut milk, full fat 2 cups leafy greens (spinach, baby kale) Kielbasa, optional Cilantro and/or green onions, for garnish Greek yogurt and avocado, for serving

STEPS  In the slow cooker, combine onion powder, garlic powder, turmeric, coriander, curry powder, cumin, salt, coconut milk, tomato paste, water and green lentils.

Stir to combine, cover and cook on High for at least 3 – 4 hours or on Low for 6 – 8 hours. About 1 hour before lentils are done, stir in the coconut milk.

Once done, stir in leafy greens until they are wilted. Serve hot and garnished with cilantro, scallions, and optional meat.

NOTE To make it in Instant Pot: add onion powder, garlic powder, turmeric, coriander, curry powder, cumin, salt, green lentils, water, coconut milk and tomato paste. Do not stir! Cover, set pressure valve to Sealing and press Pressure Cooking on High for 25 minutes. When done, do Quick Release to release the pressure by turning the valve to Venting. Stir in leafy greens until wilted and serve.

[mylifecookbook]

(via Meat Lover's Low Carb Biscuits for Breakfast on the Go!)

https://mylifecookbook.com/meat-low-carb-biscuits-breakfast/

[rotten-pain]

This shark Warmie looks rad!

[rotten-pain]

Beautiful unicorn Warmie

[rotten-pain]

A turtle Warmie that I would love to have! The shell looks so nice to pet, and the round flat shape would distribute the weight nicely

[mylifecookbook]

(via Keto Low Carb Cauliflower & Cheeseburger Casserole)

For the recipe: https://mylifecookbook.com/low-carb-cheeseburger-cauliflower-casserole/