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Most used ingredients:
  • rice
  • chicken
  • eggs
  • cheese
  • onion
  • pepper
  • garlic
  • tomato
  • salt
  • pasta

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Ingredients: Saag, tomato, onion, cheese, garlic, pepper, salt, pasta, carrot, bread, spices



Cheesy Saag Pasta

Ingredients:

- 2 tablespoons olive oil

- 1 onion, diced

- 2 cloves garlic, minced

- 1 carrot, diced

- 2 tomatoes, diced

- 2 cups saag (spinach or other leafy greens)

- 1 teaspoon ground black pepper

- 1 teaspoon salt

- 1/2 teaspoon of your favorite spices

- 2 cups cooked pasta

- 1/2 cup shredded cheese

- 2 slices of bread, toasted

Instructions:

1. Heat the olive oil in a large skillet over medium heat.

2. Add the onion and garlic and cook for 3 minutes, stirring occasionally.

3. Add the carrot and tomatoes and cook for an additional 3 minutes.

4. Add the saag and cook for another 3 minutes.

5. Add the pepper, salt, and spices and mix everything together.

6. Add the cooked pasta and stir to combine.

7. Sprinkle the cheese over the top and cover the skillet.

8. Cook for an additional 5 minutes, or until the cheese is melted.

9. Serve the cheesy saag pasta with toasted bread. Enjoy!

Saag tomato onion cheese garlic pepper salt pasta carrot bread spices

Ingredients: eggs

Recipe Name: Classic Scrambled Eggs

Ingredients:
- 4 large eggs
- 2 tablespoons butter
- Salt and pepper, to taste
- Optional: chopped herbs, shredded cheese, diced vegetables

Instructions:
1. Crack the eggs into a bowl and whisk them together until well combined. Season with salt and pepper.
2. Heat a non-stick skillet over medium heat and add the butter. Allow it to melt and coat the bottom of the pan.
3. Pour the whisked eggs into the skillet and let them cook undisturbed for a few seconds until the edges start to set.
4. Using a spatula, gently push the cooked edges towards the center, allowing the uncooked eggs to flow to the edges.
5. Continue this process until the eggs are mostly set but still slightly runny.
6. If desired, sprinkle in any additional ingredients like herbs, cheese, or vegetables at this point.
7. Remove the skillet from the heat and let the residual heat finish cooking the eggs to your desired consistency.
8. Serve the scrambled eggs hot with toast or your favorite sides. Enjoy!

eggs

Ingredients: Halloumi, broccoli, carrots, cabbage, capsicum, mushrooms, eggplant, zucchini, lentils, Israeli couscous, sundried tomatoes

Vegetable and Halloumi Pilaf

Ingredients:

- 2 tablespoons olive oil
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup diced capsicum
- 1/2 cup diced mushrooms
- 1/2 cup diced eggplant
- 1/2 cup diced zucchini
- 1/2 cup diced broccoli
- 1/2 cup diced cabbage
- 1/2 cup cooked lentils
- 1/2 cup Israeli couscous
- 1/2 cup sundried tomatoes
- 1/2 cup diced halloumi cheese
- 2 cups vegetable stock
- Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large saucepan over medium heat.

2. Add the onion, carrots, capsicum, mushrooms, eggplant, zucchini, broccoli, and cabbage. Cook for 5 minutes, stirring occasionally.

3. Add the lentils, Israeli couscous, sundried tomatoes, and halloumi cheese. Cook for another 5 minutes, stirring occasionally.

4. Add the vegetable stock and bring to a boil. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.

5. Season with salt and pepper to taste. Serve hot.

Halloumi broccoli carrots cabbage capsicum mushrooms eggplant zucchini lentils Israeli couscous sundried tomatoes