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The Gingers Kitchen
United States
Приєднався 8 лют 2020
Delicious Recipes. Step by step instructions, better meals! Todays convenience foods have an alarming amount of added sugar, preservatives and other unnecessary ingredients. I'm a mom passionate about foods, who spent some time in professional kitchens hosting a show. From there I learned many things in the kitchen and applied them at home. Now I share what I've learned, and am still learning, with you! Have a delicious day!
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www.patreon.com/letsmakefoodfromfood
Facebook gingerinthekitchens/
Instagram: @letsmakefoodfromfood
TikTok @thegingerskitchen
Pasta E Fagioli recipe, slow cooker
Pasta E Fagioli - Slow cooker
INGREDIENTS
1 pound ground Italian Sausage
3 cloves garlic, pressed
1 onion, diced
3 carrots peeled and diced
2 stalks celery, diced
3 cups turkey, chicken or veggie stock ua-cam.com/video/8UsZeWwFNQY/v-deo.html
16 oz tomato sauce
16 oz diced tomatoes (with juices) ua-cam.com/video/L2DkRD78tNk/v-deo.html
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried basil
15 0z great northern beans, drained and rinsed
15 oz light red kidney beans, drained and rinsed
Rind of a parm wedge
Salt & Pepper to taste
1 tbsp apple cider vinegar
1 cup ditalini pasta, cooked al dente’
Shredded parmesan cheese for topping (optional)
Delicious baguette recipe ua-cam.com/video/C8XMdVUrepY/v-deo.html
INSTRUCTIONS
1. Cook the sausage until done, breaking it up.
2. Meanwhile in a slow cooker, add the garlic, onion, carrots, celery, turkey stock, tomato sauce, diced tomatoes, thyme, oregano, basil, beans, and rind of parm.
3. Add the cooked sausage.
4. Cook on high for 4 hours, or low for 6-8 hours.
5. Taste and add salt and pepper as desired, and 1 tbsp apple cider vinegar.
6. Serve into bowls, top with a handful of the cooked noodles and optional shredded parmesan cheese.
LINKS
Main Channel link
www.youtube.com/@thegingerskitchen
Follow me on TikTok www.tiktok.com/@gingerinthekitchen
Follow me on Facebook thegingerskitchen
Follow me on Instagram Michelle Ullmann (@letsmakefoodfromfood) • Instagram photos and videos
Production Credit: Bored Puppy Productions
Logo Credit: Saphyre Fish
INGREDIENTS
1 pound ground Italian Sausage
3 cloves garlic, pressed
1 onion, diced
3 carrots peeled and diced
2 stalks celery, diced
3 cups turkey, chicken or veggie stock ua-cam.com/video/8UsZeWwFNQY/v-deo.html
16 oz tomato sauce
16 oz diced tomatoes (with juices) ua-cam.com/video/L2DkRD78tNk/v-deo.html
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried basil
15 0z great northern beans, drained and rinsed
15 oz light red kidney beans, drained and rinsed
Rind of a parm wedge
Salt & Pepper to taste
1 tbsp apple cider vinegar
1 cup ditalini pasta, cooked al dente’
Shredded parmesan cheese for topping (optional)
Delicious baguette recipe ua-cam.com/video/C8XMdVUrepY/v-deo.html
INSTRUCTIONS
1. Cook the sausage until done, breaking it up.
2. Meanwhile in a slow cooker, add the garlic, onion, carrots, celery, turkey stock, tomato sauce, diced tomatoes, thyme, oregano, basil, beans, and rind of parm.
3. Add the cooked sausage.
4. Cook on high for 4 hours, or low for 6-8 hours.
5. Taste and add salt and pepper as desired, and 1 tbsp apple cider vinegar.
6. Serve into bowls, top with a handful of the cooked noodles and optional shredded parmesan cheese.
LINKS
Main Channel link
www.youtube.com/@thegingerskitchen
Follow me on TikTok www.tiktok.com/@gingerinthekitchen
Follow me on Facebook thegingerskitchen
Follow me on Instagram Michelle Ullmann (@letsmakefoodfromfood) • Instagram photos and videos
Production Credit: Bored Puppy Productions
Logo Credit: Saphyre Fish
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Well, what a coincidence, I had this in San Marino lat month!! Actually it's pronounced "faa-djoh-lee", lol ;) It's Italian tradition to have pasta with beans, I was told. I had no clue, but it was deee-licious! The version I had didn't contain any meat, but HUN-TEE, I'm coming over in 10 minutes for a leftover serving :)
I have some in the freezer just waiting for you! I always make a double batch and freeze some. It's so cold here right now, it's a perfect lunch!
Warm comfort food!
We defiantly need warm comfort food this week!
Looks good!
It was! A nice treat once a year to change up the normal stuff.
I love Deviled Eggs!
Me too, and these are another way to have more of them!
Thank you for the instructions in the description bc I was struggling to listen to the video
I'm glad it helped, thanks for watching!
Could you use a Bundt pan?
Yes you sure can! Keep an eye on the baking time though, as the pan shape will change it
I have some Pinto beans soaking now. Need to get some more of the 15 beans soup bags since I'm out of those. They are yummy.
Tis the season for soup and beans, I say have a good variety on hand so you're ready for whatever sounds good!
Just salt and thyme??? 😢
For this recipe yes, duck has a very strong flavor compared to things like chicken. That said, if you're making duck I say put whatever you want on it! I've always worked on the idea that cooking is a matter of taste and you should make things the way YOU like it! You could grate a fresh orange peel on it to add a nice citrus sweet flavor to it then put orange slices instead of lemon inside. What's your favorite way?
Thought same…So much other seasoning out there, starting with black pepper
Oooo home broth is so good. Wait, stock! Right?
That's right!
I've never had fruitcake, but it looks good the way you make it. How did it turn out?
A few more days and I'll cut into it, oh the anticipation!!!
That looks really good!
It's so full of flavor! The girls like it a lot too.
You've listed all of my favorite cheeses - YUM!
Right! It's such a delicious combo! Cheese is a food group, tell everyone. haha
So if you're not a fan of egg yolk can you use the egg white?
Absolutely you can! You may need to adjust the cooking time a bit, but it'll be delicious!
Looks wonderful! YEA for compost!
Absolutely! Your garden will love it!
You have such a bright personality. I bet you're a sweetheart to your loved ones. I wish you a happy and fulfilled life.
Aw that's a very kind compliment, thank you! I wish the same for you!
I candy my cherries & pineapple
That sounds amazing! I bet it's delicious. Thanks for watching!
Interesting! I've never heard of doing that before.
Give it a try, it's a delicious and easy brunch idea! Really good with some sourdough toast too.
I used to make fruitcake like my Granny did. Yes, she used the candied fruit. She also added applesauce, mincemeat and lots of different nuts and other fruits to it. She never used alcohol, but I'd always add Rum in mine. Obviously, those aren't the only ingredients. I'd have to look up her recipe for that. I do remember that she'd bake it in an Angel Food cake pan. Her fruitcake was known as the best in the land. Yours does look good.
That's what I remembered! Another week and we'll be good to go~
Please sir, may I have another? Lolol
But of course! *slides one on over* Enjoy! haha
We make turkey mole! We get an extra big turkey for that purpose. Your turkey stew looks great!
That sounds amazing too, thanks for watching!
Warm comfort food for a cold night.
It really is, and it's so good!
This recipe also works perfectly with leftover chicken!
Thank you. I always throw out my carcass but not today. Thank you for sharing
You are so welcome, I'm glad I was able to provide options and thank you for watching! I didn't have time this year, so I threw it in the freezer and will make another batch in a few weeks! I love being able to pull out a jar of home canned stock for recipes.
😆
That looks so easy and much healthier than the ones in the can at the store.
Absolutely!
Hey you are so underrated and you seem like an incredible and sweet person thank you for brightening up my day 💗
Thank you so much, what a wonderful compliment to wake up to. We all start somewhere here, and I hope to grow my channel and share my passion for good food with many more!
@thegingerskitchen 😁
@@HEWASABIBBLE 👩🍳
Wow
Thanks for watching!
CORRECTION! Bake to 160 degrees NOT 360! My brain translated to oven temps. Thank you @immafaint673 for catching this.
@@thegingerskitchen You are welcome!! 😊
Bake til 360° and rest til 365°? It’d be inedible. I think you meant 160° and rest til 165°. 😊
Oh my gosh good catch! That's exactly what I meant! That'd be like the turkey on National Lampoon's Christmas Vacation!!!
@ ha! It would be. 😂
I'll never say no to lobster
Me either! Yummy
I really enjoy twice baked potatoes! This looks like a simple and easy way to make them.
These are simple, and you can prep them and freeze half of it - just don't bake it the second time until you're ready to eat it.
Potatoes are LIFE! Love them
I do too! Much prefer it over rice
Oh that looks so good, I've never had that before.
Oh I hope you'll give it a try, it's very flavorful!
Now all I have to do is find me a vintage one because these new fangled peelers are 👎🏽. Unfortunately I lost my original ecko yrs ago.
Yes! I agree, the new one's are not so great. I hope you find one (or two!)
Let's see - you stuff the shells and then stuff yourself with the stuffed shells. Sounds good to me!
It's a great process that ends with a full and happy belly!
Imho, you don't put cream, or milk, or anything that will cause phleghm. Hot toddy cures a sore throat and puts a stop to coughs. You don't want to cause mucus.
Absolutely, you can leave out the cream in that case!
I cooked this using the spices you used, but I used butter and water not oil. Actually it's cooking the last hour at 350 right now.
I love butter too! How did it turn out for you?
@@thegingerskitchen It turned out good, both I and my hound liked it. I should have used more spices though. I didn't measure or anything but I melted some butter and just put some of each in it and stirred it up. Personally I think beef is much better, but I got 2 pound pork roast on sale for $4 so I figured I would try it.
@@jasonbourne1596 very good! I believe that spices should be used to personal tastes. But in the case of recipe videos, I give a mid-level measurement and encourage people to experiment with it. And I agree on the beef, I always prefer it!
Do you have a black and white pudding recipe to go along with this?
No I don't. But I'd be happy to start working on one!
3 months frozen? Or canned last a year? Can you explain more on these processes
Hi! Broth and stock can be pressure canned which will last up to a year, possibly longer if stored in a cooler dark room. For frozen, 3 months is a good rule of thumb. Canning is a detailed process, in which you can't skip steps in order to have shelf stable safe foods. I'd be happy to answer any questions you have about canning, though it's best to go to the website of a canning maker such as Presto. There are now electric versions of them that take away some of the guess work in temperature regulation during the process. www.gopresto.com/product/category/canners
Thanks for sharing that. It's an important reminder that we have no idea if something we say to someone will make or break their day. Everyone needs to give and also receive more sincere compliments. You're doing great 'Ginger'!
So true! It truly made my day!
Looks like a yummy autumn comfort food dish. You can throw the skins in your compost pile and throw the seeds outside for the birds.
Great idea!
WTH lady u never gave all the measurements???
The entire recipe is in the video Description but just in case you can't find it... here you go! INGREDIENTS ¾ cup active sourdough starter 2 tbsp. honey 1 cup milk, room temp 4 tbsp. unsalted butter, softened (not melted) and cubed 3.5 cup unbleached flour 1 tsp salt Cornmeal for a light coating TOOLS Mixing bowl Measuring cups/spoons Tea towel Large pan (cast iron is great!) or a griddle Parchment paper 3” round cookie cutter or a large rim glass INSTRUCTIONS 1. In your large bowl add the starter and honey. 2. Stir in the room-temperature butter and milk. 3. Add flour and salt to combine. 4. Cover and let the mixture rest on the counter for 30 minutes. 5. Dust your clean work surface with flour and knead for five minutes, or use a dough hook in a stand mixer. 6. Put the dough back into the bowl, cover and let it ferment overnight (10-12 hours) 7. Sprinkle the cornmeal on the parchment paper. 8. Dust your clean surface with flour again. 9. Roll or press out your dough to about 1” thick. 10. Using a 3” round cookie cutter, cut out rounds and place them on the parchment. 11. Sprinkle cornmeal on the tops of the dough rounds. 12. Cover and let rest for 1 hour. 13. Preheat your skillet or pan to medium low. 14. Carefully place your rounds in batches, so that they aren’t crowded in the pan and cook for about 5 minutes a side. When fully cooked, the sides should pop back out when pressed. Or about 200 degrees internally. STORAGE For any remaining muffins, cool completely and store in an airtight container for up to a week in the fridge. Or a month in the freezer!
Looks like you almost need a spoon to 'drink' it. Kind of like a milkshake without the ice cream.
Yes! Nice and thick. But you can thin it out with more milk
Liked the recipe. Was turned off by wiping hands on the butt before handling the food
Thanks for the feedback - noted!
What’s the shelf life on that
Great question! When stored properly -in a cool, dark place as you would any liquor-it has an indefinite shelf life due to the alcohol content.
No audio 😢
Oh no! I just checked it on my computer and it's there. If you're watching on a mobile you might have tap the speaker icon in the video.
Looks wonderful!
It's full of flavor yet a light meal!
Thank you so much
Always my pleasure, thanks for watching!
Looks so good! :0
Hi and thanks for watching! These are often requested by my youngest who doesn't typically like beef! They are so tender. Up next is the sauce recipe to go with them.
Hi - where can i get a recipe on how to make brine for corned meat?
Hi there! The recipe is in the description of the video! You may need to click on "more" to see it. Let me know if you aren't seeing it.