Creamy Sweet Potato Pasta / Simple Vegan Recipe
Video taken from the channel: Lisa Lansing
5-ingredient falafel with spicy tomato sauce | Tesco Food
Video taken from the channel: Tesco
How to Decrease Acid in Pasta Sauce: Understanding Taste for Better Cooking
Video taken from the channel: cookingguide
How to Make the Perfect Marinara Sauce
Video taken from the channel: LearnToCook
烤红薯&酸辣粉|gooey sweet potatoes&hand-made noodles, in hot and sour soup|Liziqi
Video taken from the channel: 李子柒 Liziqi
how to make SPICY WEEKDAY SAUCE (ARRABIATA SAUCE )
Video taken from the channel: NOT ANOTHER COOKING SHOW
Sweet Potato Pasta Sauce Recipe
Video taken from the channel: James Strange
Ingredients 1 medium sweet potato, peeled, washed and cut into 2 or 3 pieces 1 tablespoon extra-virgin olive oil 1 clove fresh garlic, minced 1-15 ounce can pureed tomatoes 1 teaspoon dried oregano 1 teaspoon cinnamon 1 teaspoon red pepper flakes Dash of salt and black pepper 1/8 cup fresh Parmesan.Crispy Baked Sweet Potato Noodles – Spiralizer Recipe. 2 medium sweet potatoes / 1 large, peeled, ends chopped and spiralized (Or julienned) ground black pepper, to taste.
1 tbs nutritional yeast. red hot pepper flakes / cayenne, optional and to.DIRECTIONS Place sun-dried tomatoes in warm water to start softening. Set aside. **Raw foodists take care not to use water hotter Choose to peel the sweet potato or leave the skin on (I leave it on).
Shred into lengthy strips using the small side of Dry presoaked almonds (soak for 2-4 hours).Blanch the sweet potato spaghetti in a pot of salted hot water for 20 seconds, then drain it and set it aside. Make the sauce: In a large saucepan, heat the oil. Add the shallot, garlic, and parsley.
How to Make Sweet Potato Noodles – Step by Step Instructions. Step #1 – Peel the sweet potatoes. Slice one end off so it’s flat and place it against the part of the machine with the spikes. Press it into the spikes and then line up the other end of the sweet potato with the blade. Turn the handle until you’ve spiralized the whole sweet.
These yummy, crispy baked sweet potato noodles are delicious on their own or as a side for a meal. They are also great sprinkled on top of salads for some extra crunch. They are nutritious, easy to make, and naturally gluten-free.
Enjoy! Roasted Sweet Potato Noodles. Save Print.Spicy Sweet Potato Noodles Amuse Your Bouche medium tomatoes, honey, red chilli, garlic, soy sauce, fresh coriander and 9 more Taco Sweet Potato Noodle Bowls Get Inspired Everyday!1 tablespoon sesame oil. 1 pinch ground black pepper.
8 ounces Korean sweet potato noodles (dangmyun) 1 egg. 2 cups baby spinach, or more to taste. 1 teaspoon light olive oil. 1 large carrot, cut into matchsticks. ½ onion, sliced. Add all ingredients to shopping.
These simple sweet potato noodles have become a permanent fixture in our house for any meal. They’re great paired with these Veggie Scrambled Eggs with Aged White Cheddar for breakfast, and they’re one of my favorite lunches rewarmed with a spoonful of guacamole on top for a quick and easy meal.. I also serve them with dinner in all sorts of ways: you can serve them with an Easy Herb.
Step 1 Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes; add tomatoes, garlic, and bay leaf. Bring the liquid from the tomatoes to a boil, reduce to medium-low, and simmer mixture until tomatoes are.Ingredients.
1 15-ounce can sweet potato purée (or homemade–see above) 1 cup dry red wine. 3/4 cup heavy cream or coconut cream (from the top of the can) 1/4 cup chopped fresh basil leaves, divided. 1/4 cup chopped fresh parsley leaves, divided. 1/4 cup grated parmigiano-reggiano.Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes.
Immediately drain and rinse thoroughly under cold water. Be sure not to overcook the.Almost always canned tomatoes. Canned stewed tomatoes and tomato paste and canned crushed tomato and all of these sodium-filled cans of tomatoes.
But it’s summer and tomatoes are growing and I have a basket of beautiful ones sitting right here in front of me. So screw the cans. Today we’re making a fresh tomato homemade marinara sauce!Then, add in the sweet potato noodles, season with salt and pepper and cook, tossing frequently, until al dente, about 7 minutes.
While sweet potato noodles cook, place a small pot on medium heat and heat up the tomato basil sauce. Let simmer while sweet potato noodles finish cooking. When sweet potato noodles are done, divide onto two plates.Put about a cup of sweet potato noodles on a plate, and top with about 1/2 a cup of the meaty marinara sauce. 3 Heat oil in large skillet, and then add in your freshly made sweet potato noodles.
Cook uncovered for about 15-20; tossing and rotating often.
List of related literature:
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| from The Whole Smiths Good Food Cookbook: Whole30 Endorsed, Delicious Real Food Recipes to Cook All Year Long |
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| from The Whole30 Fast & Easy Cookbook: 150 Simply Delicious Everyday Recipes for Your Whole30 |
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| from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy |
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| from Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors [A Cookbook] |
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| from Bouchon |
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| from Jacques Pépin Heart & Soul in the Kitchen |
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| from Forks Over Knives—The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year |
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| from Dressing on the Side (and Other Diet Myths Debunked): 11 Science-Based Ways to Eat More, Stress Less, and Feel Great about Your Body |
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| from What’s Gaby Cooking: Eat What You Want: 125 Recipes for Real Life |
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| from Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out |
182 comments
He said fresh tomato while pouring it out of a can. Maybe I’ve been watching too much Gordon Ramsey…
Just wanted to say my husband and I enjoyed your tomatillo recipe. Looking forward to trying out some of your other recipes as well.
The podcast we recorded is LIVE! Go give it a listen and subscribe to Felix and Jordan’s podcast: https://apple.co/2N3qqzt
If a chef ever tells you something out of a can is better than out of your garden find a different channel to watch
you guys look like you are really enjoying having a kitchen at your fingertips
I must have watched all of this playlist half a dozen times but I keep coming back to it. I found you initially while searching for tofu videos and I soooo enjoy and appreciate your recipe videos. Thank you for these!!!
Mmm pasta AND sauerkraut ���� what a great recipe, thank you for sharing! I’m a little afraid of coconut milk, because… fat! Though I would definitely add some spicy paprika �� yay for Tasty Tuesday ������������✌️
Thank you. Thank you. Thank you. I cooked this today and it was so damn good. ��
Can the tomatoes be pureed in an electric blender, or is the hand puree really required? Only asking because I don’t have the hand-cranked press and I’m on a tight budget at the moment.
The first 10% of the video is dudebros dudebroing. That’s where I stopped.
How much pasta did you use? Or to put it in a different way, how many servings of sauce does that produce? Because I would like to to have the possibility of reserving a part of the sauce for another day and it would help to understand how much I should leave in the pan for 2 servings.
Made this tonight and tagged you on IG. Added some butter & olive oil pan fried shrimp and scallops seasoned with salt and pepper. Used linguine for the pasta. Unbelievably good. Never thought I’d be able to make stuff like this on my own and it was so simple!
I followed this advice; I had made a sauce that was bad and I was sad; so I then made a new sauce without the bad stuff and it was good and I was happy; but then I mixed it with the bad sauce and it was bad again; I’m thinking of skipping the last step …
I love arrabiata!! I make my own version of it but I am absolutely going to try this one! Looks delicious. I need to find good canned tomatoes…
That’s very good too bad that is not arrabbiata….. there is no basil in the arrabbiata sauce but parsley…..and it should have no cheese but being a roman dish like carbonara and amatriciana than put pecorino…..and traditionally is penne all arrabbiata not spagetti….what u made is spicy spaghetti al pomodoro…. Arrabbiata Is another thing
Penne with Chicken Arabiatta Sauce
https://www.youtube.com/watch?v=fGIlEiw2AdI&t=305s
Hey, absolutely love your channel and have used this recipe a few times just wondering, why do you blend the chili with oil then put that mix into the pan, rather than just putting cut chili into the pan? Thanks!
Tried to cook your Bolognese sauce. It turned out one of the best I ever had on the first try. Can’t wait to make it again.
Am I the only here from BTS ‘American hustle life’ when yoongi was trying to pronounce this
If arrabiata sauce is just a lightly spicy tomato sauce, then couldnt you add chili flakes when sauteeing in the oil?
Can i have you meal prep the sauce for me? Haha. This is on my to do list now… amazing video
Italian and cherry tomatoes from the ground in the garden make a swweeeet sauce.. Fair but of work.. Made a massive pizza with that stuff was awesome
Tried your recipe. Never going back to store bought. Added red pepper. Used diced tomatoes.
I have to ask…are there ticks where you live? Mosquitoes? I garden and have to take a lot of measures to protect myself. Just wondering if you have these pests.
Not sure why the idea of a spicy pasta sauce never really came across my mind even though it’s very similar to the spicy fried noodle dishes I grew up eating. Thanks for the inspiration just made this with some Chinese red chili bean paste I had instead of calabrian chilies and it turned out great
The simplest way to remove the acid is throw in four whole carrots cook the carrots in the sauce until they become soft remove the carrots and throw them away while cooking in the sauce they have absorbed the acid. Do not eat these carrots unless you want the worst heartburn you will ever have.
This may be a potential awarding winning question for the dorkiest question ever: I’ve noticed you use plastic, wooden and metal utensil while filming. Are there pro / cons for each type of material? Situational?
when cooking this. How much pasta do you use out of a 1 pound box? I used the whole box and found myself with 0 room to mix everything together in my large skillet.
Videographer is dumb…showing more of face while cooking and more of food while tasting…just the opposite of what we expected.
steve, if i wanted to serve this with a spicy italian sausage, how would the ideal prep/cook be? sliced, whole or taken out of the casing and pressed apart?
Perfect marinara sauce recipe ever. I even trie this recipe at my home and it was very easy to make and really delicious. Also sharing here an article on homemade marinara sauce recipe. Check out the recipe here: https://www.foodybud.com/easiest-homemade-marinara/
Love your videos and was already wondering which of the pans you use? 10′ or 12′?
Your food always looks great! I’ll definitely try this recipe! Question though, the spoon you used to taste the sauce and your forks, they looks substantial! Where did you get them?
This reminds me of those videos that tell you how to make a really good steak.
Step one: Buy a really good steak
Lol.
Oh look… more pompous cooking from “Just Another Cooking Show.” And this time with a buncha guys who have obviously been victim to a debilitating “Sense-of-Humor-ectomy.”
Great episode dude! Loved the “I think since Goodfellas” line hahaha
Omg I’ve been craving arrabiata for weeks I cannot wait to try this.
Another great video! Good on you for educating your friends on how NOT offensive.
This was so entertaining ����I laughed alot������keep going ✌️
It’s freaking sexy to have a lamp on your kitchen counter. You are too much, stop!
Thanks for your show, man. Good quality, great attention to food and every detail, plus that soulful attitude that really feels! I’m using your pasta recipes, best on YouTube definitely.
Pleeeease can you do a pasta alla bottarga?! Thank you!
that word is german…. they are big fans of taking a bunch of words that represent one idea, and making them into a single mountain of a word.
eg
Armbanduhr wrist watch
Schildkröte turtle (shield frog)
i think it says that it was something about how the jar was sealed something like hermetically sealed
Making this on Saturday. My chili’s will be here tomorrow. Nope…they will be here today. Thanks Amazon.
That looks delicious. I’ve been water sautéing instead of using oil when I cook.
Loving your pasta recipes, I’m including them into my regular repertoire. And such fun to laugh along with you all in this episode.
One of your best efforts, very entertaining and informative��
Best cooking show on you tube. For real. Bring more stuff with beef by the way buddy!
What I love about food like this (other than taste) is the simplicity. You don’t need 3 pages of ingredients and keep going back to the recipe book for the next steps, it’s simple and flavorful
Insurance dude chopped way better than you too…and it was his first time. Awesomeness.
BTW, I want a road runner knife. And then the other dude can sell me insurance or whatever ������
I feel always hungry whenever i watch your vidoes your unbelievable young lady.. very strong working like a man. ����❤
omfg…..i cant believe her suggestions. italians in italy are laughing their heads off…baking soda? lol
I watch her videos whenever I feel exhausted, depressed and sad.
Watching her gives me the divine feeling of happiness. I love her and
her beauty, talents, strength and passions…
這麼個年輕輕的女孩��怎麼這麼懂做任何農活？又願意吃苦！實屬難得一見的好女孩·～願妳開心順遂ㄧ輩子因爲妳付出了很多時間跟代價⋯⋯
OH MY LOOKS DELICIOUS������THE SAUERKRAUT REALLY ADDS A EXTRA KICK TO BALANCE THE DISH…(YUM)… PEACE AND LIGHT��( Trade mark >Tasty Tuesday)
If people out there think that our chinese princess, Liziqi is fake! then what do you think of the USA ‘s Kadashians? are they all real?
Do I really need fresh Basel or I could still make it without it?
Hi there! This is awesome. In your last video I was going to ask in my comment when you thought you might be doing some recipes and then I was like Geeez, Megan, leave her alone lol. This series will be fun. I love experimenting with vegan / vegetarian dishes. It’s easy for me to get into a vegan rut so I try to take one day a week to “play” in the kitchen. This looks great. I do love the coconut / sweet potato blend. I’m funny with pumpkin. I love it in sweet dishes, but not in savory dishes. I was wondering (if you don’t mind telling me) why no good oils? You all just don’t like them? Was just wondering. You did inspire to me to give this one a try. It’s a perfect early fall dinner!:) OH, and sauerkraut mmmmm one of my great food loves!
there are alot of great sauce recipes on you tube-lots of similarities, its a taste thing, play around until you find one you really like, but i bet you will change it next time and the time after that-I never started cooking until I was 55 or so-now I enjoy it..at 68 I do all of the cooking and learned alot from the different UTube chefs-for example I never add garlic with my onion-burned the shit out of it years ago-burnt garlic sucks-, I add a bit of carrot-I puree’ it, its my “sweetner”, I will add a bunch of fresh basil, but then remove it before serving, love mushrooms in my sauce-have a blast
My other disparaging comments aside, this is basically a very good video and it teaches the beauty of this incredible sauce.
How do you make another batch of tomato sauce without tomato sauce?
You are top women,, I wish if I can come there one day to feel that all work you do.
She does everything with love. Even the animals are killed with love i think so..the food more delicious than if the animal got stress..agree?
if I were to add meat to this recipe at what stage would I add beef?
I made this and it was sooo yummy, I did over cook the garlic a bit and you could taste it in the sauce but it was still good, next time I’ll keep an eye on it more.
Ive never heard of week day sauce before seeing this. Is that just what arrabiata translates to?
Dude! Thank you! I wanted to learn how to make Arrabiata sauce for awhile. I found some calibras at the store. It turned out great!
The way she treats animal…the sound of her and grandma laughing is just so warming in my heart.
I want to visit ur home,,,, plz give me information mam,,, I from karnataka
@ 3:10 I heard that totally wrong when I first watched it haha sorry �� hope nobody gets what I’m talking about lol
Amazing woman. I want to be like her �� so talented…good in everything
Is there really a woman excisting nowadays like her?Unbelievable,but she ‘s amazing.
I really salute her bcoz of her talent and being a loving grand daughter
Big bum big breast, big head eat sleep and drink do the princessex, magic makes money with many skull and bones of human sacrifices, that’s your good city life
I don’t know why but I really connect with you in just one gland,is it love at first sight?? ������
I just discovered these wonderful videos by Liziqi and I am totally inspired, in awe of this young woman’s abilities, skills, industriousness, beauty, and most of all her devotion to take care of her grandmother. I want to learn to be like her. Congratulations you have my attention Liziqi!������
Thanks for the video content! Apologies for butting in, I would love your opinion. Have you tried Millawdon Beauty Food Trick (probably on Google)? It is an awesome one of a kind product for understanding the best foods for amazing skin and hair without the hard work. Ive heard some awesome things about it and my cooworker after a lifetime of fighting got cool results with it.
Sage in Poland is sold fresh, so you need to search in fresh herbs section, it’s in pots:)
I just add my semen to the mix it really gets rid of the acid taste
All I knew to do was to roast sweet potato! Delicious! They are a staple food for our Māori people, who learnt to store them in pits in the ground to preserve them for the year. And they would cook them by steaming them in ground pits too, water poured over heated stones, different foods layered between leaves, all covered over and soil put on top to stop the steam escaping for hours. A wonderful slightly smoked food was the result a feast for a whole village and visitors!
This recipe was so delicious! Totally worth making it at home rather than buying store bought marinara sauce. I highly recommend this recipe.
will make this recipe for sure,sweet potatoes are one of my fave foods. now i’m craving sauerkraut too lol
Looks and sounds yummy! I look forward to Tuesday cooking shows! One of my favorite topics!
Ciao, I’m italian from Naples, recipe look good and I’m sure supertasty, I like it, just 1 comment, better to use parsley instead of using basil.
Why not the onions first since they take a little longer to cook the garlic will still toast
Way too much onion, imho. One small shallot finely chopped is the way to go.
Thank you so much. I’m going to try this. One request though, next time please ask your cameraman to show more of the pot, not that we don’t wanna see you but so we the beginners can understand the recipe better.:)
Absolutely loved this video. I’m trying to make more of my own sauces to cut cost but also monitor what I’m putting into my body. So I give this video 5 thumbs up because it was easy to follow, anybody on any skill level can do this and I already have all these ingredients sitting in my pantry. Thank you thank you thank you
Oh my god. Let me just spend $30 to buy one pack in supermarket.
Gee!! Such a wonderful job!!
But SO much hard works to do… T-T
Thanks for sharing your beautiful skills which you’ve done.
How can pasta sauce not have tomato in it? And how do you reduce acidity if sauce is store bought? Add baking soda?
Love your show but really really don’t like your friends please keep it a 1 man gig
Happy Tuesday Lisa….so happy to see you’re starting a recipe series… thanks for this. I love Vegan Richa, The Vegan 8, and so many more. Feels funny to be the one traveling (I’m in NYC for the next two weeks) while you two are in your new apartment.
I tried this recipe. Oh gosh it taste fabulous���� thank you for the recipe.
Staring at the fucking chef the whole time teaches me nothing. It would be a lot more helpful if you showed me the ingredients and they way the cooking is done. WTF?
Juz zapisalam, wyglada przepysznie. Nie moge sie doczekac:)
You just remind me sweet potatoes. I bought Korean sweet potatoes last week. i love sweet potato….
Dont you want to start with the onions instead of the garlic? Cause it burns so fast.. you just want it a bit warmed through and sweeten it up. Too long and it turns bitter.
Also learned that italians mostly dont use both, but either garlic only or onion only. I love my garlic though, but also onion, but I just go light on the onion (and a bit of salt the onions for sweating and seasoning).
Then on the dried herbs.. I learned to put it in with the olive oil right at the beginning (before adding the very liquidy tomatoes) to get the best flavors and aromas from it.. (would also add a tiny bit of chill powder or even better a fresh one) be carefull about the heat, have patience.. fresh herbs indeed at the very end, dont cook or simmer the fresh basil please..
I was also told the best A grade tomatoes are used when whole canned and the b grade and lower quality are used for diced, crushed etc..
Yes its easy if they are already diced or whatever, but is it worth it when you are getting a lower quality? Plus its very easy and fun to just crush whole canned tomatoes with your hands. ☺️
With the flooding there won’t your people be heading to higher grounds where you and Grandma are. I pray God almighty keeps you and your Grandma safe, and healing in the land where it’s flooding in Jesus Christ name amen
Who would bother to make such a small batch. And if you are meat it’s called gravy not sauce
Bruh ok so first of all put onions before garlic, instead of you want the galic to burn… Also I suggest making the tomato sauce yourself it will be fresh not like this guy did.
Looks good, but I’m afraid it’d be too sweet for me. I have a hard time with winter squash based sauces. I do like the addition of sauerkraut, though!
When I get to feeling better I’m gonna need to try some at my restaurant
Who else went here just to learn how to cook Marina Sauce for Mozzarella Sticks?
I stopped watching when he put the garlic in first. Terrible.
Those sons of bitches. Look how happy they are. Well now the tables have turned LOL
I can’t believe you didn’t add any oregano!! ����������☹️��������
I personally recommend dried oregano, fresh oregano and fresh basil 😉
The reason you should use whole can tomato is because they are higher quality, the canners use the lesser quality tomatoes in the sauce and chopped and crushed products. I am surprised that you did not know this.
Or…two anchovies…not gross you can remove later but this video rocks. Good advice about how to do garlic..THE MOST IMPORTANT
Generally you should put the onions to saute before the garlic. Garlic browns much quicker than onions. IMHO
Thank you for not fucking this up. I don’t know why they’re so hell-bent on it, but YouTube chefs ALWAYS seem to end up adding onion to their arrabiatta. ��♂️ Gonna’ check my local Italian market for those Calabrian chilies!
Wao.. You’re just a cool human aren’t you? Love this. Looks like u all had a blast and ate delicious food.
I’m blown away here. My Sicilian grandparents taught me how to make the marinara. They never ever ever ever EV-ER added the garlic to the pan before the onions. Never. Never. Never never never never. Why would you do that? You actually stated the reason you don’t want to over cook the garlic. It becomes bitter. I’m on the verge of becoming bitter myself right now. Please, people who are watching this video. Cook the onions until they are translucent. And then……and ONLY THEN….add the garlic. The chef is correct. Cook it until it just starts getting the lightest hint of brown and then add the tomatoes.
Who thought it was a good idea to keep the camera fixed on this guy?
A little sugar will counter act the acid in the tomatoes. yum
It was so cute when her grandma asked to have some of her soup when they’re actually the same. �� Be healthy granny.
Awesome! Love the info on the 6in1…I know what I’m having for dinner. ����������
Great recipe but I think you need to fire that camera man. We want to see the contents inside your pot, not the chefs face thanks
He calls himself a chef and doesn’t know the first rule of cooking always fucking season using your fingers specially salt ��������
Even my kids eat it. And I tried some other homemade tomatoe sauses and they did not.
“Somebody quote Varsity Blues to me!”
Stealing that every. chance. I. can.
I didn’t have sweet potatoes so I mixed regular potatos and carrot �� Works pretty good. BTW I like your version of that recipe better that the original one:)
I like to watch the videos, but I absolutely hate to see the conditions of the the animals especially the pigs. It’s really sad ��
I’ve seen some people add chicken broth. How does that affect the taste?
Does the dried basil make a big difference in taste, or is it just for texture?
What a good fucking video:
Title: “how to lower acidity”
Video: “You don’t”
FUCKING useless
wow lady even a 1 year old could figure that out. What if you dont have enough to make a second batch? huhhh
OMG ��
I want to have granddaughter like her.
She’s a blessing ��
How big is this ladies land? I always wondered how China could feed 1.4 billion people. I think that this ladies style may be part of it.
But the tomatoes themselves are what’s tangy, removing ketchup probably won’t solve it
Such a useless video. Thanks for wasting my time!! Still no ���� solution to decrease acidity in tomato sauce.
5:15 -Does anyone know what those wooden things are called to shape the doe into noodles? Looking to buy one
Okay I could only stand to watch this for less than a minute after she said make tomato sauce without tomato sauce!! She may be an intelligent lady but she sounds silly here. I just wanted to know what to add to cut the acidic taste in my jarred spaghetti sauce.
I know those are domestic tomatoes because those are the same tomatoes from California that Brad and Andy used for pizza sauce.
4:39 Sicherheitsverschluss heißt das. Könnt ihr englischen Bauern kein Deutsch oder was? Ach ja stimmt, in eurer lustigen Simulation der Realität haben wir den Krieg ja nicht gewonnen und nicht die Weltsprache bestimmt….
������
You cannot lessen the acid reflux problem by adding butter or dairy, because both increase and activate PEPSIN, the real cause of acid reflux. Reading “Dropping Acid” by Koufmann. This is why in order to reduce reflux, you eliminate fat AND acidic foods. That said, if all you want to do is reduce the acid CONTENT of the food because it just TASTES too acidy, you do have a point.
My grandmom and gramps taught me to add sugar to tomatoe sauce to balance the acidity! it works!
I felt he used too many onions but it’s still a very good sauce.
Девушка прекрасна! А ведь именно такая жизнь и есть естественной и идеальной для каждого человека
Its amazing…..everything that is said in this video is completely wrong.
Not a bad recipe. Canned tomatoes are great. I add diced onion and bell peppers, brown sugar, black pepper and oregano. Onions first to carmelize, sausage, peppers and tomatoes last. Delish.
oh great, make the sauce heart disease-able with dairy. now the sauce contributes to heart disease.
I am a beginner and I liked the video. Camera cuts can be improved as does lightning. Otherwise thank you for the recepie
May I ask why she needed to put that extra layer of sugar cane(?)/grass(?)/bamboo(?) on her basket? Was it to prevent animals or something or did she use it somewhere in the video i didn’t notice.
0:20, great f***ing advance:D cant wait for her next how-to-video “how to fix a problem child” 😉
Tomatoe sauce is acidic by nature, use a little baking soda this will neutralize better than all the other things mentioned here. dilution and masking with sugar/ sweeteners ect… doesn’t fix the acidic level just makes the sauce sweet with the bitter after taste just masked over. Bring your sauce to a light boil then put in about 1/2 tsp per 28 oz can of sauce plus paste. If you put too much baking soda in it will taste on the soda side. Fold it in for a couple minutes then taste it. When your happy with the taste of the sauce then add what ever spices you use. This will also cut the cooking time down by hours. Take a taste of the sauce before you add any baking soda, then add the baking soda 1/2 tsp take a taste then maybe a pinch or 2 and you will have a neutral tasting sauce
.
We are starting a new video series: Tasty Tuesday! Every Tuesday we’ll show you how to make a new recipe. This pasta was so good! I hope you enjoy it. ��
Now you understand why Gordon Ramsey is famous and most chefs are not. This was like watching paint dry. Not his fault, but it makes you appreciate an engaging chef.
This cook is just a normal guy. It’s great. He did a great job, not trying to be all cool or make it about himself. I love it
We love this recipe. That steamer is one of the most use things in our kitchen besides the knives.
I squeezed half a lemon into the sauce and it was delicious.
You are super wonderful woman really good bless you young lady ����������������
Which brand of knife do you use to cut the veggies? I peeled the skin off a raw acorn squash and dang near smashed my knuckles into the counter with each cut because I had to press so hard. It seems the knife that you use cuts through carrots, sweet potatoes and other hard root veggies with no problem.
Thank you!
You had me at Sweet Potatoes, since I always keep a few on hand…but when you added the Polish sauerkraut I was hooked!
Я очень рада видеть такую нежную, обоятельную и сильную духом девушку! Её талант и умения превосходят все вся!!! ������ Глубокий поклон матери!!!
that looks really yummy! even though it’s not a cookie…LOL!
Hey Lisa and Kuba!
Just finished making this recipe, we used buttercup squash because we had them, it turned out wonderful! We will definitely keep this in our go to meal bag, thank you so much for sharing ������
Tasty, tasty.
I put some cream instead of coconut milk (I’m not vegan) and some olive oil for sauting. And sliced pickles on side. Delicious.
I’m so full just now.
We eat the same, I will always eat sauerkraut or pickles with other foods they might not traditionally pair with. ��
Thank you for sharing! I am going to try this tonight! I have sweet potatoes in the fridge that I need to use!
I love the idea of tasty Tuesdays! Going to try this on my pasta mondays!:)
Yum! I’ll be the sauerkraut added an interesting tangy-ness to the sweet potato flavor.
I always ask me why people outside Italy call this sauce marinara sauce. In Italy is simply called tomato sauce. Marinara literally mean “from the sea” so marinara pasta is normally with sea stuff
OOOOH YES!!! I’ll try to make this one! Can’t wait for next Tuesday! TNX guys!:)
And Kuba is an American, Croatian Czech or Polish? You have a nice YT channel and the car is fantastic:) I wish you a lot of luck. A million miles traveled together and a smuggling of smiles from people around the world:)
Try Herbapol shop on Szewska Street near planty end, they should have some sage in boxes or maybe even loose? Love the smell in that old style shop.
Looks good. You should try cooking your pasta in whatever sauce you make; it makes so much better (in my opinion). I enjoy eating baked sweet potatoes with a sprinkle of cinnamon on top, do you think cinnamon will be a good or bad addition to this recipe?(just a hint of cinnamon as it can be over powering)? thx for sharing this recipe:)
Rosemary goes very well with mushrooms and sweet potatoes!!!��
If you gonna buy a canned tomatoes, you might well as buy a canned marinara sauce. Lol.
Looks delicious!! And I’m sure you’ve answered this question a million times lol but how come you don’t like cooking with oil?
Looks awesome guys! I miss parm on my pasta, so I would throw some nooch on top when serving, plus a little Sriracha sauce on the side. I like heat, but my tummy doesn’t! Lol
Love the sweet potato use rather than pumpkin. We are way too inundated with bloody pumpkin spice everything in the fall!! Looking forward to the next TT!! ����
Bunch a’ cool ass dudes. Embrace life, fellas. Savor every moment. Appreciate your friends. Peace from down south. Love this channel. It’s a “go to”.
Oh, i love “Tasty*Tuesday”; great idea ({: D…! And, that pasta dish you made looked quite good. Tbh, i’d really never before thought of combining sauerkraut with pasta; it truly does sound pretty interesting, though!! Actually, all the varieties/versions [of the recipe] that you mentioned sounded rather intriguing. I’d notised that you hadn’t added any salt […before/other than, the sauerkraut, that is]; do you ever use sea salt in cooking/seasoning, at all? And […i almost dare not ask ({: \…!], would you ever even ‘consider’ […gasp ({; D…!] using a bit of olive oil, in anything, or any way […please don’t hate me, for inquiring…!]?? I do, o/c, understand that you really don’t care for using oils…and, believe me, i do get it!! Personally, though…i’d probably have absolutely HAD to have added garlic to it ({; >…! Lovely video/vlog: “dzienkuja bardzo” ({: D…!!! <3 / <3
This was such a fun episode! I’m giving this pasta sauce a try!
https://www.youtube.com/channel/UCk2CEWkibsJKxEc3kkHwRTw?view_as=subscriber
oh that looks deeelicious.. to omnivore me… i must not forget about sweet potatoes, one of my faves:)
LMFAOOOOo “animal proteins are lower in acid” That’s not what your body thinks!! Those are some of the most acidic foods and high acid foods contribute to cancer.
A Vegan cooking. Fine for me. But why do you have all your skin full of chemical poisoned tattoos and use industrial made spices when you can buy them for the same price natural?
That looks really tasty, not keen on coconut milk but will be trying this recipe soon and see. Hubby will enjoy it �� Will watch with a notepad on Tasty Tuesdays ��
This is the perfect time to use hokkaido pumpkin in Poland, instead of more expencive and less tasty sweet potatoes. Hokkaido has very thin skin, so you don’t need to peel it off, just cut it like big fries (without the seeds ofc), add little bit of salt, black pepper, oregano, maybe a little thime, and fersh garlic (I love garlic but it’s not obligatory). 180C for 20-30 min until it get’s little brown on edges and its just delish!!! I love it with mushrooms, but the forest ones, not champignions:)