Emily English - emthenutritionist

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Callan

Callan

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I wonder if she had someone else make it for her and just slapped her name on it and came to pose for some pictures a few times.
 
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Neevissecret

Member
Callan said:
I see that a lot with these influencers, they will post a photo with their bestie to wish her a happy birthday or something and the person posting looks like a model and the other person is at some awkward angle or blurry, it's never about the person they are talking about.
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This is also so Kim Kardashian coded.
 
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pommynoir

pommynoir

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Callan said:
Good for you guys, I think there's so much great stuff for free online, the purchase of a cookbook which isn't cheap most of the time should make it worth it! I actually got a great cookbook few days ago, even comes with QR codes for music playlists to cook to haha, lots of great stuff in side that I want to make already.

And I see it went on sale AFTER i bought it lol

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and its not all just salad recipes, also cool combos like this -

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I love a good salad I’m going to have to purchase this.

I’m a big fan of cook books, but like that where there is so much available online it has to be worth it . I love carribean food, so although not as healthy as your recommendation or Emily’s book, I really like this one and have used it a lot.
 

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Callan

Callan

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Imah said:
Nah I think it’s more the first time I’ve ever seen him not on a still and talking. Video gives off a very diff vibe to pics
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Well last time he talked to me he was nasty. Doubt he changed completely since then.
 
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Classychick

Classychick

Chatty Member
Yes her recipes are always made with plenty of olive oil,avocado,and other healthy fats which is great but not for every meal and if you want to loose weight . Plus all that milky matcha /coffee also got enough of calories ...
Maybe she only eats once a day and films 'what I eat in a day ' for the gram only because no chance she eats it all and stay lean .
 
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sorrypardonme

Member
Callan said:
The BEST Vodka sauce recipe I've ever made is from Claire Saffitz, it's an older Bon Appetit recipe called "Rigatoni with Easy Vodka Sauce". It's really restaurant quality in my opinion.

Sorry its in cups not metric measurements, also sounds weird to use tomato paste but that's key.

4 servings


Kosher salt
1 medium onion
4 garlic cloves
4 oz. Parmesan cheese
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 4.5-oz. tube double-concentrated tomato paste
½ tsp. crushed red pepper flakes
2 oz. vodka
¾ cup heavy cream
1 lb. rigatoni

Basil leaves (for serving)

Preparation

Step 1
Fill a stock pot or other large pot three-quarters full with water and heat over high. Toss in a handful of salt and bring to a boil while you do your other prep.

Step 2
Peel and finely chop 1 onion.

Step 3
Firmly smash 4 garlic cloves with the flat side of a chef’s knife and remove peel.

Step 4
Grate 4 oz. Parmesan on the smallest holes of the box grater.

Step 5
Heat 2 Tbsp. oil in a Dutch oven over medium (position it next to pot of water). Add onion and garlic and cook, stirring constantly, just until onion is starting to brown around the edges, 5–7 minutes.

Step 6
Add entire 4.5-oz. tube tomato paste and ½ tsp. red pepper flakes and stir until paste evenly coats onion. Continue to cook, stirring often, until paste is deep red and starting to brown on bottom of pot, 5–7 minutes.

Step 7
Add 2 oz. vodka to deglaze pan and stir to incorporate, scraping bottom of pot. Reduce heat to low.

Step 8
Using a heatproof glass measuring cup, scoop about ¼ cup boiling water from pot, then add ¾ cup heavy cream to measuring cup (this brings up the temperature of the cream so it won’t break when you add it to the pot).

Step 9
Slowly add warmed cream to Dutch oven, stirring constantly, until a smooth sauce forms. Remove from heat.

Step 10
Add 1 lb. rigatoni to pot of boiling salted water and cook according to package instructions until al dente. About 1 minute before the timer goes off, use heatproof measuring cup to scoop up about 1 cup pasta cooking liquid. Heat Dutch oven over low.

Step 11
Using a spider, transfer rigatoni to Dutch oven along with any water that’s piggybacking on the pasta.

Step 12
Add ½ cup pasta cooking liquid to Dutch oven and stir to incorporate, then gradually add half of Parmesan, stirring constantly to melt cheese. You should have a smooth, glossy sauce that coats each piece of pasta. Season with salt and add a splash more pasta cooking liquid to thin sauce, if needed.

Step 13
Divide pasta among bowls. Top with remaining cheese, dividing evenly. Drizzle with more oil, then tear basil leaves over.

www.bonappetit.com

Pasta Alla Vodka

It's creamy. It's cheesy. It's tangy. And it's about to be your new favorite pantry pasta.
www.bonappetit.com www.bonappetit.com
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tysm for your services 🫡 I’ll add the butter as well and report back 🤣
 
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