🍲小学校ポークビーンズ（大人2人＋子ども1人） にんじん…1/2本（80g） 玉ねぎ…1/2個（120g） じゃがいも…1個（120g） 豚こま切れ肉…100g 大豆水煮…160g 油…小さじ2（8g） 水…400ml 砂糖…小さじ1強（4g） ケチャップ…大さじ4と1/2（80g） 塩…小さじ1/4（1.6g） こしょう…少々 🍲保育園ポークビーンズ（大人2人＋子ども1人） にんじん…1/2本（70g） 玉ねぎ…1/2個（100g） じゃがいも…2/3（100g） 豚こま切れ肉…90g 大豆水煮…140g 油…小さじ2（7g） 水…350ml 砂糖…小さじ1（3.5g） ケチャップ…大さじ3と1/2（60g） 塩…少々（1g） こしょう…少々 🍳作り方 1 にんじんは乱切りにする。玉ねぎは半分の長さの薄切りにする。じゃがいもは2㎝角に切る 2 耐熱容器ににんじん、玉ねぎを入れ、軽く混ぜて大さじ1の水（分量外）を加えてラップをし、600wの電子レンジで7分ほど加熱する 3 豚こま切れ肉は2㎝幅に切る 4 鍋に油を入れて温め、にんじん、玉ねぎを入れて中火で3分炒める。じゃがいも、豚肉を加えて、豚肉の色が変わるまでほぐしながら炒める 5 大豆水煮、水、砂糖を加えて、沸騰してから弱火で5分ほど煮る 6 ケチャップ、塩こしょうを加えて、弱火で15分ほど煮る（ほとんど水分がない状態まで煮ると濃厚な味になります） 7 鍋に入れたまま冷まして、味を染み込ませる ＊電子レンジの加熱時間は作る量によって変わります。様子を見て調整してください。 #ポークビーンズ #給食 #レシピ #献立 #料理 —————————- 🌸あおいの給食室とは？ 食事摂取基準を基に栄養価計算された薄味・低塩の「あおい考案レシピ」を紹介するチャンネルです。大人もおいしいと評判で、介護食にもぴったりです。 🌸各リンクはこちらから —————————- BGM：若林タカツグ イラスト：しろくじら+し source
Full recipe will be on Ingredient list at end of video. Beef stew without the carbs! source
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Check out the recipe: https://www.allrecipes.com/Recipe/222000/Spaghetti-Aglio-e-Olio/
Oh! So interesting to hear you on this 11 year old video! Thank you for all you good information and stellar work!
As usual .. Awesome ✔️
THIS IS IT! This is what I had in Germany that was so good. Made by 2 high school students. It was the best spaghetti I ever had. I thought they were being frugal by not putting sauce on it but it wasn't the case. It didn't need it. The garlic and oil was all that was needed. Flavorful, light, satisfying. I never forgot it. That was 25 years ago.
I love how it's called "Garlic and Oil" but it's really "Garlic, Oil, Parmesan, Parsley, and seasonings." No Parmesan, no deal.
Hey Chef, shouldn’t the spaghetti go into the frying pan with the oil and garlic? Does it matter?
Classic 👌
Add canned chopped claims! Yum!!
This is the best recipe, thanks Chef John you’re the best 🍜
Will make tonight we have sniffles. Get well and thanks
Restaurants will charge $199 for this
This was so good. Simple and delicious.
Truly a Chef John method that brings nothing but great joy to cooking.
Wth, that’s not how it’s done. The pasta should have been put into the frying pan when it was still very al dente. Then fry it a bit adding salted pasta water until al dente as desired. Watch Lydia Bostianich for the right way to make this. Plus No Salt! The water is salted prior to putting the pasta in to boil. So it flavors they pasta as it cooks. I love chef John but being Italian n watching this, he blew this one. Most likely this was very oily!
You are the James Joyce of doing cooking videos without a voice.
I don't think I've ever seen a Chef John video this old! Amazing to see how far everything has come on in terms of production (though the laryngitis was obviously cramping Chef John's style). Still a classic though.
Love this dish!!
Hope you feel better!! 😉
Someone give this man a medal.
I am going to try this tonight. Looks delicious.
Perfect Base Recipe if you want to add some Shrimp, Scallops, a Can of Chopped Clams and White Wine.
My favorite pasta dish. Yum.
Yummmmm!!