???? Bean And Sausage Pasta Recipe Stuff In Our Cupboard - Glen & Friends Cooking
????Stuff In Our Cupboard Bean And Sausage Pasta. In this stressful time people are looking for simple, adaptable, recipes that use canned goods or food that's in the pantry. This is a simple easy pasta recipe that uses canned beans.
Ingredients:
Olive oil
3 - 4 Italian sausage, casings removed
1 can cannellini beans, drained and rinsed
Pinch red pepper flakes
Pinch dried rosemary
60 mL (¼ cup) white wine
125 mL ( ½ cup) cherry tomatoes
340g (12 ounces) dry pasta
250 mL (1 cup) finely grated hard aged Italian cheese
1 cup frozen peas
Salt & pepper to taste
Method:
Start a pot of salted water for the pasta.
Heat olive oil in a large pot, add the sausage meat and break up while frying.
When the sausage has browned, add in the beans and the seasonings.
Stir and cook until the beans start tp break down.
Add in the wine and scrape up the fond on the bottom of the pot.
Start cooking the pasta.
Cook the meat and beans until the wine has mostly evaporated.
Cook the pasta ¾ of the way done, then transfer to the pot with the sausage.
Stir everything together then add ½ the grated cheese, and some of the pasta water.
Stir vigorously, melting the cheese and creating a sauce.
Add the remaining cheese and as much pasta water as needed to create a sauce to your liking.
Stir in the frozen peas.
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???? The Best Pot Roast With Tomato Cream Wine Sauce - Glen And Friends Cooking
How to Make The Best Creamy Tomato Pot Roast
This is the pot roast recipe that beats all pot roast recipes! Total time is 5 or so hours; but it really only takes 15 minutes to get this in the oven, then you forget about it. Adding the cream at the end brings what is already an amazing sauce to the next level.
Now we see you shaking your head and saying Nope, no way to the Marmite / Vegemite... don't worry. You won't taste 'it', but all of the other flavours will burst forward after a Marmite boost.
We make ours in a cast iron Dutch oven - but this could just as easily be cooked in a Crock Pot or slow cooker.
Ingredients:
1 large sweet onion, thinly sliced
3 carrots
Handful of mushrooms
1-1/2 cups (375 mL) beef broth
1/2 cup (125 mL) white wine
1/4 cup (60 mL) tomato paste
6 sprigs fresh thyme
2 garlic cloves crushed
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) pepper
1 Tbsp (15 mL) Marmite or Vegemite
2 lb (1Kg) boneless beef pot roast
1/4 cup (60 mL) 35% cream
3 Tbsp (45 mL) all-purpose flour
Method:
Preheat oven to 325ºF (160ºC)
In a Dutch oven, combine onion, carrots, mushrooms, broth, wine, tomato paste, thyme, garlic, Marmite, salt, pepper, and beef.
Cover and cook in the oven until beef is tender, about 4 - 5 hours.
Remove beef and veggies to a plate, and keep warm.
Whisk cream with flour.
Bring cooking liquid to a boil in Dutch oven.
Gradually whisk cream / flour mixture into Dutch oven.
Cook on high until thickened, about 5 minutes.
Spoon over beef at the table.
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1938 Scottish Sea Pie Recipe Re-Edit - Old Cookbook Show - Glen & Friends Cooking
1938 Scottish Sea Pie Recipe - Old Cookbook Show - Glen & Friends Cooking
The sea pie recipe has a long history, and can be made with any number of meat and vegetable combinations. The history of Sea Pie might start in the 1747 edition of the Hannah Glasse cookbook The Art of Cookery, Made Plain and Easy (I have that cookbook if you are interested in seeing that recipe) There is a rich history of a Québécois recipe know as cipaille, cipâtes and six-pâtes, that all seem to descend from Sea Pie.
Ingredients:
2 Lb. stewing steak
1 onion
¼ teaspoonful pepper
1 carrot
1 turnip
½ teaspoonful salt
1 tablespoonful flour
Pastry:
½ pund flour
¼ teaspoon baking powder
¼ pound suet
Water to mix
Method:
Cut meat in pieces and dip in seasoned flour; place in stew-pan in layers with chopped vegetables.
Cover with cold water, bring to a boil and simmer ½ hour.
Make suet crust, roll out a little smaller than size of the pan and place on top of stew; cover with lid and stew for 2 hours.
Remove paste, dish stew, and place paste on top.
Cut into four
In this 1938 Scottish Sea Pie Recipe Re-Edit - Old Cookbook Show - Glen & Friends Cooking, Glen shares his recipe for a Depression Era Sea Pie. Glen and his friends show us how to make this delicious and unique dish, using a vintage cookbook from the 1930's.
This is a delicious and easy recipe that you'll love! If you're looking for a Depression Era Scottish recipe, be sure to check out this show! Glen and his friends will show you how to make a delicious and unique sea pie, using a vintage cookbook from the 1930's. Thanks for watching!
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????Basmati Rice Pilaf In The Oven Recipe - Glen & Friends Cooking - How To Make Rice Pilaf
????Basmati Rice Pilaf In The Oven This simple easy Rice Recipe presents endless possibilities for changing the flavour - with different spices and dried fruit additions.
Ingredients:
375 mL (1½ cups) basmati rice
45 mL (3 Tbsp) butter
1 onion, chopped fine
1 bell pepper, chopped fine
2 celery ribs, chopped fine
2 bay leaves
2 mL (½ tsp) cumin
2 mL (½ tsp) ground turmeric
2 mL (½ tsp) cinnamon
2 cloves garlic, minced
560 mL (2¼ cups) chicken stock
Salt & pepper to taste
125 mL (½ cup) currants
125 mL (½ cup) peas, fresh or frozen
60 mL (¼ cup) pine nuts or pistachios
Our Mustard Roasted Chicken Thighs Recipe Video:
Method:
Preheat the oven to 180ºC (350ºF).
Melt the butter in a 3-quart braiser over medium heat.
Stir in the onion, bell pepper, and celery; and saute until the onion is translucent.
Add cumin, turmeric, cinnamon, and garlic to sautéed vegetables and cook until fragrant.
Add rice, and cook, stirring constantly, for about 1-2 minutes.
Add chicken stock, bay leaves, peas, and currants.
Bring to a boil.
Cover and transfer the braiser to the oven and bake 15 minutes.
Remove and rest at room temperature for 15 more minutes without opening the lid.
Remove bay leaves, stir and sprinkle on the pine nuts.
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1932 COUNTRY BEANS Recipe - Old Cookbook Show - Glen And Friends Cooking - Green Beans Recipe
1932 Country Beans Recipe - Old Cookbook Show - Glen And Friends Cooking
Welcome Friends! Welcome to another Sunday morning where we make recipes out of old cookbooks and so far we've been really sort of concentrating on Depression years 1928 to 1938 and so today we're going to do another Depression Era recipe called Country Beans. This is a great vegetable side dish for any meal.
Ingredients:
6 slices bacon, chopped
1 onion, chopped
1 cup canned tomatoes
1 tin stringless beans
Salt and pepper to taste
Method:
Fry the bacon, then remove to a platter.
Fry the onion in the bacon grease until translucent, and then add the tomatoes.
Add the beans and cook through.
Salt and pepper to taste.
Serve with the bacon sprinkled on top.
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✅ Glen Makes Laura Vitale's Shrimp Scampi
Glen Makes Laura Vitale's Shrimp Scampi... spoiler alert! This shrimp scampi recipe is pretty good. 'Chef' Laura Vitale does a pretty solid interpretation of the classic Italian American Shrimp Scampi. This is an easy shrimp recipe with a white wine butter sauce, that can be served with bread or pasta.
Ingredients:
500g (1 lb) raw shrimp, peeled and de-veined
30 mL (2 Tbsp) olive oil
3 cloves garlic, sliced
250 mL (1 cup) white wine
Salt and pepper, to taste
Juice of 1 lemon
30 mL (2 Tbsp) cold butter, divided
15 mL (1 Tbsp) fresh chopped parsley
Method:
Heat the oil and garlic in a pan over high heat until the garlic is fragrant and lightly golden.
Add the wine and let it reduce by half, about 2 to 3 minutes.
Add the shrimp; season with salt and pepper and cook just until the shrimp are pink.
Reduce the heat to medium and squeeze in the lemon juice.
Stir in the butter a tablespoon at a time, mixing to emulsify.
Sprinkle on the parsley.
Serve over pasta, rice or with bread for dipping.
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