When you want to type and talk about something before you share the recipe but you literally have nothing to say, and your mind is blank, and your lunch hour is close to ending, and also the sandwich you just finished eating was too spicy so the only thing that is occupying your mind right now is the fact that knowing when you have to go toilet later today....your ass is gonna be on fire.
Not sure if I've written enough to make it look like I'm a blogger who likes to discuss 'stuff' or whatever they talk about before sharing their recipes. I really should know this...but clearly I don't.
Also, this recipe is taken from google but I've made multiple alterations. You will also notice that no butter is used, instead oil. I had no butter.
Ok, scroll down for the recipe and add me on snapchat! thepoorpantry
I had a $10 note to do my grocery shopping this week and I was so confused as to what to buy!! So when I reached the grocery store I decided lets just make pasta and I can have it everyday for the next 4 days until I get paid!
I also prepared this 'live' on cookreel's snapchat! go add them 'cookreel' :)
½cup Sun dried tomato pesto
3cup Uncooked pasta
2x Handful of spinach leaves
2x Garlic clove
1. Boil water in the kettle, and add it to a large pot with a generous sprinkle of salt! Bring the water to a boil, and add you pasta.
2. Cook the pasta for about 10-15min, or until its ‘al-dente’.
3. Drain the pasta and run under cold water to stop the cooking process. Make sure you keep aside some of the water (at least just over ½ a cup) instead of draining it out, as you’ll need it later.
4. Lightly oil your pan, and slice your 2x garlic cloves and zucchini, and cook on a low-medium heat for 7-10min.
5. Open up your sun dried tomato pesto (or you can make your own), and pour out 1/2cup.
6. Place your pasta back on a medium heat, and pour in the water you kept aside earlier. Add in your pesto, as well as your zucchini and garlic once they’re finished cooking.
7. Cook for a further 5-8minutes. Plate up and add more cheese!!
The no bake avocado!
Doesn't look that appealing, but tastes god damn good!
Seriously, making stuffed avocado is SO EASY, and simple! The options are endless when it comes to deciding what you should add! I've made this numerous times before with rice, noodles, eggs, chicken, cheese, pork, and blah blah blah blah. The list is never ending.
This time I made it with..
1/2 cup diced Tofu
1/4 Bell pepper
1/2 Small jalapenos
Herbs and spices to taste, as well as a bit of ranch and sriracha sauce!
I cooked the tofu and jalapenos in the frying pan for about 5minutes with no oil. You don't have to cook the jalapenos in the pan, I just felt like it.
Once you've cooked the tofu a little bit, mix all ingredients with the avocado in a bowl, and then stuff the avocado! If you're adding cheese, then it's best to bake it because MELTED CHEESE IS LIFE!
Also, I couldn't finish this because this was dinner number two, so I used the left over as a sandwich spread in between two slices of whole grain bread for breakfast the next day, and it was gooooooood!
I'm just as confused and lost as you are. This was my first time seeing this funky shaped vegetable, and trying these bad boys.
I trimmed and then boiled the Fiddleheads for roughly 10 minutes, then cooked them in the pan with a tomato and garlic based pasta sauce, coconut milk (1Tbsp), mixed herbs, fresh garlic (1x clove), YOU CAN NEVER HAVE ENOUGH GARLIC, 1/4 bell pepper, 1/4 zucchini, an unmeasured amount of pasta, and chilli flakes!
as you can see, the recipe above isn't formatted properly, that's because I'm at work and am quickly typing this before my ass gets caught/they probably wont care. lol
I would like to point out that I am very talented at being clueless and lost most of the time, so when I had finished making and kneading the dough, I realized that I don't even own a rolling pin. Unfortunately I didn't have any bottles lying around that I could have used as a substitute so I ended up shaping/molding the dough out with my hands.
Hence the odd shape in the picture below!
This would be the perfect time use the line 'Don't always eat with your eyes' - That's not even a line, but it's Monday morning and I cant find the words to explain what I'm trying to say. Uhg.
On the upside, this dough on requires flour, water, and oil!
Now I'm not going to lie, I'm not the biggest fan of pizza when it comes to ordering it from a pizza chain, or having it at most restaurants. BUT I love love love homemade pizza. It tastes different, and so much better!! I could eat it everyday!
Pizza base ingredients
2.5 Cups flour
1 Tb baking powder
1/4 t salt
1 Tb oil
3/4 Cup warm water
1/2 Cup spinach
So if you're wondering what the hell a courgette is, just like my co-worker sitting next to me, it's another word for Zucchini! It's from the same family as the cucumber/edible water, and melon (nom).
When I see courgettes on sale, I go nuts because it's usually so expensive. And because Tofu is cheaper than chicken or meat, and is a good source of protein, it fits in well with this recipe! Stuffed Courgettes is a great side dish, or if you have a tiny appetite, then maybe it's a good meal for your lunch. This recipe serves two, but the picture below was taken halfway through eating, so don't let the quantity fool you :)
It doesn't really matter what ingredients you use to stuff the courgettes, it's such a versatile dish, I was making it up as I was going and adding whatever I was finding in my fridge, which wasn't much actually. Lol.
My new and latest obsession is Tofu! It's cheaper than meat/chicken, and it's also healthy. I've never used or bought Tofu before, until now, so I'm still in the learning phase on how to work with it and what flavors work best. Because it has such a bland taste to it, you have to use a good amount of spices, herbs, marinade, dressings, etc well to make it flavorful!
I decided to make a Tofu pasta with a tomato based sauce and roasted garlic cloves.
So as you know, I cook-bake-create-attempt random recipes using whatever I have in the pantry, and also using ingredients that aren't expensive, or have been bought on sale, so when the supermarket (grocery store) has a sale on for 4 Avocados for $3 THEN IMA BUY 4 AVOCADOS AND LEAVE AS A HAPPY CUSTOMER. (My love for avocados is real strong hence the caps lock).
Eventually reaching back home I realized even though you can never have too many avocados in your life, what the hell am I gonna do with them so they don't sit around too long getting rotten.
I instantly decided to make stuffed avocados because it's so simple, and the options are endless with what you can stuff them with!
This is a simple salad to have as a side or as a meal! Serves 4 to 5 people and is a great source of protein and vitamins, especially if you're vegetarian!
It's really quick to whip up and doesn't require a lot of effort :)
1 1/2 Tinned chickpeas
1 small red onion
1/2 Capsicum, any colour
1/2 Large Tomato
2 Handfuls of Spinach leaves or any salad leaves
2 T Fetta cheese
Tobasco and Thyme or whatever herb you have!
1.. Drain and rinse your chickpeas and place in to a large bowl.
2. Slice up your onions, capsicum and tomatoes and break up your spinach/salad leaves and put in to the bowl with the chickepeas.
3. Cut up some fetta cheese and sprinkle over the chickpeas and vegetables. Put a few drops of tabasco and your desired amount of thyme. I used 2 teaspoons. You can even squeeze a little bit of lemon juice in if you like :).