@drpepperdaddy0: based on a true story #summerathlete

drpepperdaddy0
drpepperdaddy0
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Monday 26 July 2021 04:12:04 GMT
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wuenschey
Wuensch :
I’d have no social life without those practices
2021-07-27 19:05:39
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Her rating at the end 💀 my wife is PREGNANT 🤰🤗🥹 so I’ve been doing some research on what I should be cooking for her. She needs lots of vitamin C, protein, iron and DHA… so I came up with this meal that covers everything!! But she’s not judging based on nutrition, she’s judging based on taste 😭 INGREDIENTS 2 x 6 oz salmon fillets, skin on 1.5 cups passata or smooth tomato sauce 2 jarred roasted red peppers 1/4 cup almonds, toasted 5 garlic cloves 1 tsp smoked paprika 1 tbsp sherry or red wine vinegar 2 cans cannellini beans, drained 10 oz spinach 1/2 cup Greek yogurt 1 lemon 3 tbsp olive oil Salt Black pepper Parsley, to finish METHOD 1. Sauce: blitz the roasted peppers, almonds, 2 garlic cloves, smoked paprika, vinegar and 2 tbsp olive oil until smooth. Warm it with the passata 10 minutes so it stops tasting raw. 2. Beans: sizzle the remaining sliced garlic in olive oil. Add the beans and a splash of water. Crush about a third of them against the pan so it goes creamy. Simmer 8 minutes. 3. Wilt the spinach into the beans at the end, off the heat. Lemon juice over it. 4. Salmon: dry the skin well, salt it, skin side down in a hot oiled pan. Press flat 20 seconds, then leave it 5 to 6 minutes until the skin releases on its own. Flip 90 seconds. Cook to opaque all the way through, no translucent center. 5. Plate: sauce down first, beans and spinach over it, salmon on top, yogurt alongside, parsley and a last squeeze of lemon. #tiktokmademeeatit #tiktokrecipecontest  #cookingchallenge  #pregnantlife
Her rating at the end 💀 my wife is PREGNANT 🤰🤗🥹 so I’ve been doing some research on what I should be cooking for her. She needs lots of vitamin C, protein, iron and DHA… so I came up with this meal that covers everything!! But she’s not judging based on nutrition, she’s judging based on taste 😭 INGREDIENTS 2 x 6 oz salmon fillets, skin on 1.5 cups passata or smooth tomato sauce 2 jarred roasted red peppers 1/4 cup almonds, toasted 5 garlic cloves 1 tsp smoked paprika 1 tbsp sherry or red wine vinegar 2 cans cannellini beans, drained 10 oz spinach 1/2 cup Greek yogurt 1 lemon 3 tbsp olive oil Salt Black pepper Parsley, to finish METHOD 1. Sauce: blitz the roasted peppers, almonds, 2 garlic cloves, smoked paprika, vinegar and 2 tbsp olive oil until smooth. Warm it with the passata 10 minutes so it stops tasting raw. 2. Beans: sizzle the remaining sliced garlic in olive oil. Add the beans and a splash of water. Crush about a third of them against the pan so it goes creamy. Simmer 8 minutes. 3. Wilt the spinach into the beans at the end, off the heat. Lemon juice over it. 4. Salmon: dry the skin well, salt it, skin side down in a hot oiled pan. Press flat 20 seconds, then leave it 5 to 6 minutes until the skin releases on its own. Flip 90 seconds. Cook to opaque all the way through, no translucent center. 5. Plate: sauce down first, beans and spinach over it, salmon on top, yogurt alongside, parsley and a last squeeze of lemon. #tiktokmademeeatit #tiktokrecipecontest #cookingchallenge #pregnantlife

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