EASY RICE COOKER MEALS ON A BUDGET (with Abi Marquez)
Recipes in this Video
Originating from Poland, mushroom soup is a comforting dish often made during the harvest season when wild mushrooms are plentiful. Traditionally enjoyed in homes and during festive gatherings, it showcases the earthy flavors of mushrooms and is a staple in Polish cuisine. Today, variations exist worldwide, with many adapting the recipe to include different types of mushrooms and creaminess levels.
Ingredients
- ●mushrooms
- ●onion
- ●garlic
- ●butter
- ●vegetable broth
- ●heavy cream
- ●thyme
- ●bay leaves
- ●salt
- ●black pepper
- ●parsley
- ●potatoes
- ●lemon juice
- ●olive oil
Instructions
- 1Clean and slice the mushrooms.
- 2Chop the onion and garlic finely.
- 3Heat butter and olive oil in a large pot over medium heat until melted.
- 4Add the onion and garlic; sauté until translucent, about 5 minutes.
- 5Stir in the mushrooms and cook until they release their moisture and become golden, about 8-10 minutes.
- 6Add diced potatoes, thyme, bay leaves, salt, and pepper; stir to combine.
- 7Pour in the vegetable broth and bring to a boil.
- 8Reduce heat and simmer until potatoes are tender, about 15 minutes.
- 9Remove bay leaves and blend the soup until smooth using an immersion blender.
- 10Stir in heavy cream and lemon juice; heat through without boiling.
- 11Taste and adjust seasoning as needed.
- 12Serve hot, garnished with chopped parsley.
Tuna pasta dishes have roots in Italian cuisine, where canned tuna became popular during World War II as a pantry staple. This dish represents the resourcefulness of home cooking, turning simple ingredients into a satisfying meal. Today, variations abound globally, with many incorporating local flavors and ingredients, making it a versatile favorite in many households.
Ingredients
- ●pasta
- ●canned tuna
- ●olive oil
- ●garlic
- ●onion
- ●bell pepper
- ●peas
- ●cherry tomatoes
- ●parsley
- ●lemon juice
- ●salt
- ●black pepper
- ●cheese
- ●breadcrumbs
- ●capers
- ●red pepper flakes
Instructions
- 1Boil water in a large pot and add salt.
- 2Cook pasta according to package instructions until al dente, then drain.
- 3Heat olive oil in a skillet over medium heat until shimmering.
- 4Sauté garlic and onion until translucent, about 3-4 minutes.
- 5Add bell pepper and cook until softened, about 3 minutes.
- 6Stir in canned tuna and cook until heated through, about 2 minutes.
- 7Add peas and cherry tomatoes, cooking for another 2 minutes.
- 8Combine cooked pasta with the tuna mixture in the skillet.
- 9Drizzle with lemon juice and season with salt, black pepper, and red pepper flakes.
- 10Toss to combine all ingredients evenly.
- 11Transfer to a baking dish and top with cheese and breadcrumbs.
- 12Bake in a preheated oven at 350°F (175°C) until golden, about 15-20 minutes.
Ingredient Alternatives
canned tuna
Healthier: canned salmon
Cheaper: canned sardines
Canned salmon offers similar nutrition with a different flavor.
cheese
Healthier: nutritional yeast
Cheaper: cream cheese
Nutritional yeast adds a cheesy flavor with fewer calories.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil provides health benefits and a high smoke point.
pasta
Healthier: whole wheat pasta
Cheaper: regular pasta
Whole wheat pasta adds fiber while still being affordable.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb fresh mushrooms, sliced
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●4 cups vegetable broth
- ●1 cup heavy cream
- ●2 tbsp olive oil
- ●2 tbsp butter
- ●1 tsp thyme
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup fresh parsley, chopped
Instructions
- 1In a large pot, heat the olive oil and butter over medium heat.
- 2Add the chopped onion and minced garlic, sauté until the onion is translucent.
- 3Add the sliced mushrooms and cook until they are soft and browned, about 5-7 minutes.
- 4Stir in the thyme, salt, and black pepper, cooking for another minute.
- 5Pour in the vegetable broth and bring the mixture to a boil.
- 6Reduce heat and let it simmer for about 15 minutes.
- 7Using an immersion blender, blend the soup until smooth (or blend in batches in a regular blender).
- 8Stir in the heavy cream and heat through, but do not boil.
- 9Taste and adjust seasoning if necessary.
- 10Serve hot, garnished with fresh parsley.
Equipment
Ingredients
- ●2 lbs pork spareribs
- ●1 can (15 oz) black beans, drained and rinsed
- ●1 medium onion, chopped
- ●4 cloves garlic, minced
- ●1/4 cup soy sauce
- ●1/4 cup honey
- ●2 tbsp apple cider vinegar
- ●1 tsp ground cumin
- ●1 tsp smoked paprika
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1/4 tsp cayenne pepper (optional)
- ●1 tbsp olive oil
- ●Fresh cilantro for garnish
Instructions
- 1Preheat the oven to 300°F (150°C).
- 2In a large bowl, mix together soy sauce, honey, apple cider vinegar, cumin, smoked paprika, black pepper, salt, and cayenne pepper.
- 3Place the spareribs in a large baking dish and pour the marinade over them, ensuring they are well coated. Cover with foil and let marinate for at least 30 minutes, or overnight in the refrigerator for best results.
- 4In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until the onion is translucent.
- 5Add the black beans to the skillet and stir to combine with the onion and garlic. Cook for about 5 minutes, then remove from heat.
- 6After marinating, place the covered spareribs in the preheated oven and bake for 2.5 to 3 hours, until tender.
- 7Remove the foil for the last 30 minutes of cooking to allow the ribs to brown.
- 8Once cooked, remove the ribs from the oven and let them rest for 10 minutes before slicing.
- 9Serve the spareribs with the black bean mixture on the side, garnished with fresh cilantro.
Equipment
Ingredients
- ●1 cup glutinous rice
- ●4 cups coconut milk
- ●1 cup sweet corn kernels (fresh or canned)
- ●1/2 cup sugar
- ●1/4 tsp salt
- ●1/2 cup water
- ●1/2 tsp vanilla extract (optional)
Instructions
- 1Rinse the glutinous rice under cold water until the water runs clear, then soak it in water for about 30 minutes.
- 2In a large pot, combine the soaked glutinous rice, coconut milk, and water. Stir well to combine.
- 3Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking.
- 4Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20 minutes, stirring occasionally.
- 5After 20 minutes, add the sweet corn kernels, sugar, and salt. Stir to combine.
- 6Continue to cook for another 10-15 minutes, or until the rice is fully cooked and the mixture has thickened to a creamy consistency.
- 7If desired, stir in the vanilla extract for added flavor.
- 8Remove from heat and let it cool slightly before serving.
- 9Serve warm or at room temperature, garnished with additional coconut milk if desired.
Equipment
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