Easy recipes: February 2024

Thursday, February 29, 2024

Guava Papad/ slices

Ingredients

1 Kg Guava
5 Cup Water

2 tbsp Lemon juice
2 Cup Sugar (as needed)
METHOD

Step 1 :

To begin with, wash guavas thoroughly and chop them roughly. Take a deep skillet, add water and bring it to a boil.

Step 2 :

Add chopped guava pieces to the boiling water and cook for at least 10 minutes or until the guava is soft and mushy. Make a thick pulp by mashing it thoroughly.

Step 3 :

Pour the mashed pulp into a large strainer. Gently press the guava mixture in the sieve to separate the guava skin and seeds from the pulp. Set aside.

Step 4 :

Add the guava pulp, sugar, lemon juice, and salt to a pan. Make sure you add pulp and sugar in an exact 1:1 ratio. Cook for at least 15 minutes over medium heat to achieve a jelly-like consistency, and the mixture leaves the sides of the pan.

Step 5 :

Once done, transfer it to a greased plate or tray and let it cool. Cut the guava slices into desired shapes and serve.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com is the latest addition to my blogs.

Orange Marmalade Cake

Ingredients

For Orange Marmalade

100 gm Butter
1 Cup Vanilla Cake Mix
100 gm Sugar
2 nos. orange (malta)

2 cups water

For Orange Marmalade

Step 1 :

Make a sugar syrup by mixing 2 cups water and 100 g Sugar. Put the orange slices in the syrup and let it reduce to a sticky syrup and the orange will become transparent and candied.

Step 2 :

Chop some slices fine to mix in the cake batter.

Step 3 :

Save some whole orange slices for the decoration on the top layer.

For Cake Batter

Step 1 :

Take a cup of Vanilla cake mix, add some 1/4th cup water and 100gm butter to it and mix well.

Step 2 :

Add chopped orange marmalade and mix.

Set the cake

Step 1 :

Take a cake tin and layer the orange slices at the base. Now pour the batter in the cake tin.

Step 2 :

Put the Cake tin in Oven for 35min at 180 degrees C.

Step 3 :

Demould the cake upside down to get the Orange layer at the top of the final product.

https://GSiyers home remedies.blogspot.com is the latest addition to my blogs.

Figs and Caramelized Onion Pizza

Ingredients:

1 cup pizza dough (add yeast, sugar and water to maida add salt and oil. Knead the dough well and let it rest for 3-4 hours. Then knead it again, and let it rest for 45 minutes. After which remove enough pizza dough for 1 pizza)
2 tbsp softened butter
1 large onion very thinly sliced
1 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp garlic powder
1 cup mozzarella cheese
5 fresh figs sliced into chunky slices
1 cup goat’s cheese
1 cup fresh arugula
Black pepper to taste

Method:

The first step is to preheat the oven to 400°C. Also, prepare a baking sheet, by lining it with some butter paper or oven-safe material
Using the flat of your palm, flatten the pizza dough using some dry flour, you can even lightly use a rolling pin. Try to keep it even in thickness and the edges can be slightly rolled to get a thicker edge. Place this pizza dough on the baking tray.
In a pan, add the butter and heat it on medium flame. Now add thinly sliced onions and cook them well until they are light and translucent. This will take 3-4 minutes.
Now add the balsamic vinegar and cook the onions some more. Now remove the onions and set them aside.
Brush the rolled-out pizza dough with some olive oil. Sprinkle garlic powder evenly over the dough.
Now sprinkle the mozzarella generously over the pizza. Top it with the caramelized onions, sliced figs, and remaining mozzarella cheese. And finally, crumble some goat cheese on top of it.
Transfer the baking tray with the pizza into the oven. Bake it for 15-20 minutes or until the crust turns golden brown.
Once the pizza seems well baked, remove it from the oven, and add the fresh arugula, and black pepper. Drizzle some olive oil and serve hot.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com is the latest addition to my blogs.

Pineapple Sambar

Ingredients:

2 tbsp tamarind paste
250 gm pineapple cubed
½ cup jaggery (grated)
½ tsp turmeric
Salt to taste

For the Masala

1 tsp cooking oil
2 tsp chana dal
2 tsp Urad Dal
2 tsp Coriander seeds
½ tsp fenugreek seeds
5-7 dry red chilies
½ cup coconut (grated)
8-10 curry leaves
2 tsp sesame seeds

For Seasoning

2 tsp Coconut oil
1 tsp Mustard seeds
1 pinch asafoetida

Method:

If you are using whole tamarind, then soak it in hot water till it softens and gets a paste-like consistency.
To prepare the masala for the pineapple sambar, take a pan, heat it on medium flame and add some oil to it. Once the oil is hot, reduce the flame and add the chana dal and urad dal, wait until it turns slightly pink. Now add the fenugreek seeds, coriander seeds and dry red chilies and roast everything well. Now add a few of the curry leaves and roast for about a minute.
Now add the grated coconut, and allow that to roast with the spices until the coconut turns light golden brown. Now remove from flame and aloe everything to cool down.
In the same pan, dry roast some sesame seeds and add them to the roasted masalas.
Transfer the contents into a mixing jar and blend to a fine paste. Take care that no hard pieces of the spices remain in the paste.
In another pan, add some oil and heat on medium flame. Once the oil is hot, reduce the flame and add the pineapple pieces to it. Let them cook slightly on all sides for a few minutes. In the same pan, add turmeric and salt and sprinkle some water so that the pineapple is well-cooked and tender. Now add the grated jaggery and tamarind paste and allow everything to cook for a couple of minutes.
Once the tamarind and jaggery thicken slightly in the cooked pineapple, transfer the previously made paste to the same pan. Mix everything well, and add some water to make the mixture easy to handle. Adjust the salt and other seasoning. Now allow the sambar to boil for 5 minutes.
Once the sambar is nicely boiled and everything is well combined, keep it aside and prepare the final tempering.
In a tempering pan, add some oil, after the oil is heated, add some mustard seeds and let it crackle. Now add the asafoetida and curry leaves.
Add the tempering to the sambar and mix well. Serve this delicious pineapple sambar with steaming hot rice and papadam.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com is the latest addition to my blogs.

Healthy Apple Chocolate Mousse

Ingredients:

2 large apples
1 tsp coconut oil
1 cup good quality dark chocolate
2 tsp chocolate chips (optional)

Method:

The recipe is ready in just a few minutes and requires about an hour of freezing.
First, you peel the skin of the apples, deseed it chop it into medium-sized chunks and transfer it into a boiling pot. Add some water to the pot and boil the apples for about 10 minutes or until they are soft and tender.
Using a double boiler method, melt the chocolate, add a spoon of coconut oil and mix well.
Once the apples are nice and soft, transfer them to a blending jar, and take care to remove all excess water from the boiled apples. Now blend the apples to get a thick paste of apples.
Transfer the thick apple pulp into a mixing bowl. To it add the melted chocolate and mix well. The consistency might thicken slightly.
Transfer the contents into individual ramekins and top it with chocolate chips if you like. Cover the ramekins with an aluminium foil to prevent ice chip formation. Freeze the ramekins for about an hour or until the dessert gets a perfect mousse-like consistency.
Remove from the freezer top it with some fruit slices if you like and enjoy.

https://GSiyers home remedies.blogspot.com is the latest addition to my blogs.

Honeyed Fig Tarts

Ingredients:

2 cups maida / all purpose flour
¼ cup sugar
1 pinch salt
¾ cup cold butter
½ cup cold water
2 cups fresh figs cut into smaller wedges
1/3 cup honey
½ tsp fresh thyme leaves
1 tsp lemon juice

Method:

You can prepare the tart dough in a food processor, or simply use your hands. Mix the maida with salt. cold butter, fine sugar and knead it using cold water. The dough will just be crumbly and tough. Wrap the dough in a cling foil and refrigerate for a minimum of 30 minutes.
In the meantime, preheat the oven to 400°C. Once the dough has been in the fridge for long enough, dust some flour and flatten the dough. Now if you have one large tart mould, then flatten the dough into the size of your tart mould. If you have smaller ones, then change the size and shape accordingly. Place the dough into the greased tart moulds, poke a few holes using a fork and refrigerate while other preparations are on.
Take a large mixing bowl, and add the figs just sparing a few aside. Add the honey, lemon juice, fresh thyme and a pinch of salt. Mix everything well.
Remove the tart moulds from the refrigerator. Spread a generous layer of the honeyed fig mix onto the tarts.
Now transfer the tart moulds into the preheated oven for about 35 minutes or until the tart is golden brown.
Remove from the oven, and let it stand for a few minutes. Slowly de-mould the tart and decorate the remaining fig pieces on them, you can even sprinkle some fresh thyme on it. Serve while warm.

https://GSiyers home remedies.blogspot.com is the latest addition to my blogs.

Healthy Berry Chocolate Bark

Ingredients:

1 bowl full of Greek Yoghurt
2 tsp honey/ maple syrup
1 cup mixed berries (strawberries, blueberries etc.)
¾ cup good quality dark chocolate
1 pinch of sea salt

Method:

The first step is to take a large size mixing bowl and add the Greek yoghurt to it.
Chop the berries into smaller pieces and add them to the mixing bowl, drizzle some honey or maple syrup and very gently fold in the contents.
Take a baking tray and line it with butter paper. Line it with some butter.
Now take a scoop full of the Greek Yoghurt and Berries mix and place them on the baking tray, much like how you would line cookie dough before baking. You can slightly flatten them to make them easy to handle after it is frozen.
Now take the baking tray and transfer it into the freezer. Let it freeze for an hour or until the Greek Yoghurt has hardened enough to handle.
In the meantime, melt some chocolate using a double boiler method.
Once the Greek Yoghurt and berries mixture has hardened, remove each piece gently and dip it well in the melted chocolate, ensuring each piece is perfectly covered.
Now place these pieces back on the tray. Repeat for all the pieces of Greek Yoghurt. Place the tray back in the freezer for a few minutes or until the chocolate has solidified.
Remove from the fridge and sprinkle some sea salt over them. Enjoy chilled.
https://gscrochetdesigns.blogspot.com. one can see my crochet creations

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com is the latest addition to my blogs.

Dhaiwara Dessert

INGREDIENTS

2 cups flour

1.5 tsp baking powder

2 tbsp butter, ghee

3/4 cup yogurt/ curd

1/2 tsp cardamom/elaichi powder

Pinch of salt

METHOD

You basically combine all the ingredients and knead for a few minutes

Roll out and cut into circles and fry until they puff up and turn golden brown

Dip into syrup and roll in desiccated coconut

Syrup

1 cup sugar

1/2 cup water

A few drops of rose water

2 cinnamon sticks

Boil together for about 5 minutes until you are able to evenly coat the back of a spoon

https://GSiyers home remedies.blogspot.com is the latest addition to my blogs.

Monday, February 26, 2024

Don't Ignore the Expiry Dates for These Foods

Think a sniff test or a quick glance can always tell you if food is off and should be thrown away? Think again! Looks and smells can sometimes be deceiving, which is why the expiration dates that are stamped on packaging can guide you and help prevent illness. Below are ten foods that you should never consume once the expiration date has passed.

1. Egg Substitutes

A carton of eggs has a little more leeway than their boxed substitutes, but both need to be consumed in a timely manner. So, if you’re debating whether to finish off that two-week-old carton of whites – don’t! It’s safe to keep eggs in the fridge for three to five weeks if they’re in a shell, but for egg substitutes, you only have about 3-5 days on average once they’re open. If they’re unopened then you have about 10 days.

2. Soft Cheeses

Harder cheeses such as cheddar or Gouda have a longer shelf life because it’s more difficult for mold and bacteria to permeate them. Once opened, these cheeses can last up to 6 months in the fridge. However, softer cheeses such as goat cheese, ricotta, or cream cheese are more susceptible to mold and bacteria and should be thrown away at the first sign of spoiling or once the expiration date has passed. As a general rule, soft cheeses last about a week in the fridge once opened.

3. Jarred Condiments

It might seem like spreads and sauces last forever, but just because they’re in a glass jar tucked away in the fridge, doesn’t mean they’re protected from bacteria. Once the lid has been opened, the safety seal is broken, and the condiment should be consumed in a timely fashion. Furthermore, when we make sandwiches, for example, we dip our knife into the spread container and wipe it on the bread and then dip it back into the container. By doing this, you’re putting some of that bacteria back into the container. Jarred condiments tend to have more exposure to bacteria and therefore they can lead to foodborne illnesses if not trashed at the appropriate time. If you notice water floating on the top, some discoloration, or weird smells, it’s safer to just throw it out.

4. Cold-Pressed Juice

Green juices might be filling up your social media feeds each day, but they shouldn’t find a permanent home in your fridge. Cold-pressed or raw juices are incredibly popular among the health-conscious since they’re full of nutrients, but it’s important to consume them very soon after buying. Unlike typically processed juices which undergo pasteurization to destroy harmful bacteria and increase shelf life, these raw juices are not pasteurized, making them much more prone to contamination by bacteria.

5. Fresh Meat Expiration Dates

When it comes to fresh meat, you’re usually dealing with a “sell by” date, which tells the store the last day it can keep that product out for sale. So, what does this mean for you? Well, you either need to eat it or freeze it when you get home.

6. Ground Meats

Ground meats should be eaten or frozen within two days of purchase. This applies to beef, turkey, pork, lamb, and any other type of ground meat. Since it’s ground, the bacteria that were originally present on the surface might be mixed throughout the meat, increasing your risk of contracting food poisoning or another illness.

7. Fish

Fish are no less prone to bacteria than meat and should be consumed in one or two days after purchase. Otherwise, Whole Foods advises tightly wrapping it in moisture-proof freezer paper or foil and putting it in the freezer.

8. Fresh Berries

Whether you buy them from the store or farmer’s market, berries have a short lifespan. Raspberries and strawberries are only good for about three days after purchase, while blueberries can last a couple of days longer in the fridge. After that, they turn mushy and become susceptible to a bacteria called cyclospora cayetanensis, which can cause bloating, diarrhea, vomiting, and other food poisoning symptoms.

9. Leafy Greens

Yup, even those packaged ones that are pre-washed. Leafy greens have the potential to carry bacteria such as E. coli because they’re touched by so many hands. For your own safety, wash all types of greens before eating them and never consume them after the date on the packaging.

10. Sprouts

Sprouts are grown in warm climates, which makes them ideal breeding grounds for bacteria right off the bat. Eat them past their ideal date (about two days after purchase) and your risk of getting sick increases. If you’re already sick or pregnant, avoid them altogether.

https://GSiyers home remedies.blogspot.com is the latest addition to my blogs.

Is It Safe to Eat Reheated Rice?

Some foods are more likely to cause food poisoning than others. We have listed the foods that are more likely to cause food poisoning previously in this article, but today, let’s focus on only one of these foods, rice. A significant percentage of uncooked rice contains Bacillus cereus, a pathogen that commonly causes food poisoning and can lead to complications in individuals with certain pre-existing conditions.

If stored at room temperature for long periods of time, the bacillus can multiply in cooked rice, increasing one’s risk of infection. Contrary to a popular misconception, however, reheating leftover rice in itself does not raise one’s risk of infection with Bacillus cereus, as long as you cook, store and reheat your rice correctly. This guide explains how to handle rice and leftover rice safely.

1. How to Cook Rice Properly

As we explained in greater detail in a previous article, you should always handle animal products and plant-based products separately while cooking, and wash your hands thoroughly before and between each stage of cooking. This is because animal products, such as meat and poultry, often contain pathogens that can spread to other foods aren’t typically exposed to temperatures as high as animal products are.

When it comes to cooking rice, high temperatures that kill germs are your best friend, so you should also keep an eye out on cooking temperatures and make sure to cook rice at a temperature above 60°C (140°F). Beware that lower cooking temperatures could do the opposite and urge bacterial growth, so we recommend making sure the temperature is high by using a kitchen thermometer.

Once cooked, serve the rice immediately and don’t let a bowl or rice sit at room temperature for more than an hour at any time.

2. Storage Tips for Cooked Rice

Since bacteria typically thrive in temperatures between 5-60°C (40-140°F), cooling the food as quickly as you can would prevent this from happening. It doesn’t matter if it’s plain rice, risotto, cabbage rolls filled with rice or any other rice dish, you should follow these tips to ensure the rice dish doesn’t harbor harmful microorganisms:

1. Freeze or refrigerate leftovers immediately after cooking. Side note: check the temperature in your refrigerator and make sure it’s below 5°C (40°F).

2. Don’t leave cooked rice at room temperature for over 1 hour.

3. Don’t store leftovers in the fridge for more than 3-4 days and in the freezer for more than 3 months.

4. Package your leftovers smartly: divide the rice into portions to avoid reheating and refreezing a dish several times.

3. How to Reheat Rice Properly

When reheating leftover rice, it’s important to make sure it has been heated up to a temperature of over 75°C (165°F) as quickly as possible and for at least 3-4 minutes irrespective of the way you’re reheating the rice (steaming, microwave or stir-frying).

This will ensure that the rice is piping hot and any bacteria potentially present in the food died off. Serve the rice immediately and try to avoid reheating for the second time. If you have a large quantity of leftover rice, we recommend dividing it into serving-size containers or bags.

https://GSiyers home remedies.blogspot.com is the latest addition to my blogs.

Kitchen Tips: How Long You Can Keep Leftovers

Food storage is one of the most important kitchen-related subjects because improperly stored food can quickly turn bad and become the source of dangerous diseases. Keep in mind that this doesn’t mean that leftover foods are bad and you should throw away food. It’s actually quite the opposite - eating leftovers is an excellent way to save your precious time and money while also reducing food waste, a serious problem in many developed countries, especially the US.

That said, it’s crucial to know how long different leftover foods can last in your fridge, and when it’s time to part ways with this or that food for your own safety. Learn about exactly that, as well as several useful food storage tips in this article.

Which Foods Spoil Faster and Which Last Longer?

The period of time a specific type of food can safely be kept in the fridge and eaten will depend on a variety of factors. While some foods can be safely stored for days, others are more prone to harboring germs and have to be eaten within a day. Preparation also makes a big difference.

Meals that feature a mixture of different foods, like stews, will only last as long as the ingredient with the shortest shelf life. Restaurant leftovers should be typically eaten within 3-4 days, as it's difficult to access the freshness of the ingredients used, with the exception of dishes that contain raw fish that should be eaten within 24 hours.

It’s important to note that some foods will still taste good after the specified time we mention, but this doesn’t mean the food isn’t spoiled, as the process of decay and the spread of bacteria may not show immediately. In terms of their lasting potential, all foods can be divided into 3 main groups:

1. Low-risk foods. Things like bread, vegetables, and fruit can be stored in the refrigerator up to 7 days before they go bad. More specifically, bread and foods that are dough-based, like a simple cheese pizza, will stay fresh for 5-7 days, but you must make sure to wrap it thoroughly in plastic or put it in a resealable container to prevent it from drying out.

Fresh fruit and vegetables that have been cut up previously also have a long shelf life - 3-5 days, but things like cucumber, watermelon, tomatoes, and other high-water-content fruit and veggies will typically spoil a bit faster. Store these foods in a sealable bag or container to keep them fresher for longer. Cooked canned or fresh veggies and fruit will likewise stay fresh from 3 to 5 days.

2. Medium-risk foods include most, but not all, cooked grains, like pasta, quinoa, and buckwheat. These will typically stay fresh for about 3 days, and you can also freeze them to extend their shelf life by up to 3 months. Desserts and sweets, like cake and pie, will also typically last for about 3-4 days when refrigerated properly.

3. High-risk foods are those that require special care when refrigerated, and will typically not last for more than 3 days. There are several categories of foods on this list, here are the main ones:

Cooked rice is probably one of the most surprising high-risk food. Rice should be stored very carefully because it commonly harbors Bacillus cereus, a dangerous foodborne pathogen. This is why you should refrigerate rice no more than 1 hour after cooking and eat it within 3 days.

Meat and poultry are also prone to harboring various pathogens, so be careful when storing cooked meat or poultry. Steaks, roasts, whole birds, and chops should be eaten within 3 days. Foods made of ground beef or poultry like cutlets, lasagna, and pasta sauce spoil even quicker - after just 1-2 days. Though it may take longer, nutritionists also suggest to always thaw ground and whole meats in the fridge, and never on the kitchen counter to prevent the spread of pathogens.

Eggs and seafood are also high-risk foods, as both can harbor Salmonella and other pathogens. Cooked eggs and egg salad should be eaten within a day, with the exception of unpeeled boiled eggs, which can stay fresh up to a week. Cooked seafood and fish dishes should be eaten within 3 days, but raw fish and seafood meals, like sushi, should be eaten immediately or kept in the fridge for up to 24 hours.

Soups, stir-frys, and stews that contain meat or fish will usually stay fresh for 3-4 days, but they should be put in the fridge as soon as possible, ideally no longer than 2-3 hours after cooking. If you find it difficult to cool them fast, simply put the pot containing the dish into an ice bath - a sink or large bowl full of cold water and ice - and stir continuously until the food reaches room temperature and can be put in the fridge.

How Do I Know My Food Has Gone Bad?

Your nose is one of the best tools you can use to access your food’s freshness. If the food smells sour or just off, don’t take any chances and just throw it away. Other pointers to look out for are a change of color, as it is the case with guacamole that tends to turn brown and will no longer be enjoyable to eat. Vegetables, fruit, and greens, may also start browning on the edges, whereas meat and seafood can become slimy and sticky to the touch when it goes bad.

Mold of any kind is also a surefire sign that it’s time to toss the food in the trashcan. Lastly, if you happen to reheat the food and take a bite only to realize the taste is stale, rancid, or sour, avoid eating it as well.

To prevent food from spoiling and extend their shelf life, follow these useful tips:

1. Refrigerate leftovers within 1-2 hours maximum. Keeping foods at room temperature for a long time is a very bad idea, as bacteria and other pathogens thrive at temperatures between 40°F (4°C) and 140°F (60°C). If you're outdoors and the temperature is above 90°F (32°C), you need to put things in the fridge even quicker - no more than 1 hour.

2. Store in shallow containers. Food in shallow containers will cool off quicker and more evenly than in tall ones, so opt for shallow ones. US food storage guidelines also recommend avoiding stacking more than 2 containers on top of one another because this may slow down the registration speed of the middle containers. Lastly, opt for sealable clear containers, jars, or bag, so that you can see which foods you have in the fridge clearly.

Sealing is important to extend freshness and prevent germs from getting in or out of the container. Note that this also means you'll have to transfer improperly packaged foods you got from a takeaway menu or brought from a restaurant.

3. Take advantage of the freezer. Refrigerating foods isn't the best method of preserving food for a long time, as the temperature in the fridge isn't low enough. To extend the shelf life of ready-made foods, soup, bread, and cooked meat included, you can put them in the freezer. Most leftover foods will be safe to eat even after 3 months of being in the freezer! One thing to consider when freezing foods, however, is properly sealed packaging (see the point above) to prevent freezer burn.

4. Whenever possible, store different foods separately. For example, keep rice, a side dish, in a separate container from stewed vegetables or seafood. This way, if one of the foods goes bad, you’ll be still able to utilize the rest.

5. When reheating food, bring them to more than 165°F (74°C) to kill any germs that may have survived in the refrigeration. It is known that some food-borne pathogens, such as Listeria monocytogene can survive cold temperatures. If possible, you can even bring some foods to a boil, especially liquids, e.g. soups, sauces, and gravies, before eating.

https://GSiyers home remedies.blogspot.com is the latest addition to my blogs.

Eggplant Bolognese

Makes 4 to 6 servings.

Ingredients

• 1 medium eggplant (about 1 pound)

• 1 pound cremini mushrooms (about 2 pints), stems removed and sliced

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 2 stalks celery, finely chopped

• 2 medium carrots, peeled and finely chopped

• 1 teaspoon kosher salt, divided

• 2 cups dry red wine (such as Chianti)

• 3 cloves garlic, minced

• 1 tablespoon finely chopped fresh basil leaves

• 2 teaspoons finely chopped fresh oregano leaves

• 1 teaspoon finely chopped fresh thyme leaves

• 1/4 cup tomato paste

• 1 (28-ounce) can crushed tomatoes

• 8 ounces dry rigatoni or penne pasta

• For garnish: Fresh herbs, nutritional yeast, or Parmesan cheese

Method

1. Bake the whole eggplant: Heat the eggplant in the middle of the oven at 350°F. Bake until very tender (1-1 1/2 hours). After it has been cooked, leave it to cool.

2. Brown the mushrooms: Meanwhile, heat a large frying pan over a medium-high heat until hot. Add 3/4 of the mushrooms and brown (stir occasionally), until they've shrunk by about half. This should take around 8-10 minutes. Once done, set the pan aside.

3. Make the Soffritto: Heat the oil in a large Dutch oven over a medium heat until it is shimmering. Add the onion, carrots and celery, and season with 1/4 teaspoon of salt. Cook, stirring often, until the vegetables are softened. This will take 10-12 minutes.

4. Add the wine: Pour the wine into the Soffritto mixture and mix well. Reduce the wine by half - 5 to 7 minutes.

5. Add the aromatics and tomato paste: Add the basil, garlic, oregano, thyme, and tomato paste and cook until the mixture has thickened and becomes fragrant. This should take about 5 minutes.

6. Add the eggplant and tomatoes: Peel and coarsely chop the cooled eggplant. Add the eggplant, the remaining mushrooms, crushed tomatoes, and 1/2 a teaspoon of salt to the mixture and stir until thoroughly combined.

7. Simmer: Reduce the heat to low and cover. Let it simmer for about an hour. Remember to stir occasionally to prevent scorching.

8. Cook the pasta: Bring a large pot of salted water to the boil. Add the pasta and cook until al dente.

9. Finish the pasta in the sauce: Drain the water and add the cooked pasta to the sauce. Let it cook in the sauce for a further 2 minutes.

10. Garnish with herbs: Serve with fresh chopped herbs and Parmesan cheese (if desired).

https://GSiyers home remedies.blogspot.com is the latest addition to my blogs.

Easy recipes

Thursday, February 29, 2024

Guava Papad/ slices

Ingredients

Step 1 :

Step 2 :

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Step 5 :

Orange Marmalade Cake

Step 1 :

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Step 3 :

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Step 1 :

Step 2 :

Step 3 :

Figs and Caramelized Onion Pizza

Pineapple Sambar

Healthy Apple Chocolate Mousse

Honeyed Fig Tarts

Healthy Berry Chocolate Bark

Dhaiwara Dessert

Monday, February 26, 2024

Don't Ignore the Expiry Dates for These Foods

Is It Safe to Eat Reheated Rice?

Kitchen Tips: How Long You Can Keep Leftovers

Eggplant Bolognese

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