Spaghetti with white beans and paprika

Hi Dudes,

today was the first sunny and warm day in 2015 in Amsterdam - spring is definitely coming! Will be the last spring we spend in our flat in the beautiful de Pijp. Our landlords are moving back in and so we have to move out pretty soon. Therefore we are looking for a new apartment to rent in Amsterdam. If you know somebody, who might know somebody just send me a message.

The dish today is a real stay-at-home-dude girlfriend classic! Its our own creation and we prepared it so many times, but I never shared it. Try to get some fresh squid spaghetti if possible, so you can enjoy the real flavor! We have a nice fresh pasta place called "Il Pastificio" around the corner. It offers one of the best pastas I have ever tasted. If you are living in Amsterdam this is a must! This time they did not had any squid pasta, therefore we bought normal spaghetti. Serve the dish with dry Verdejo white wine and enjoy. Tastes like sun!

For 2 people you need:

PREP:  5

COOK: 20 min

LEVEL: easy

Fresh (squid) spaghetti /  250 g
Large white beans / 1 can 
Canned tomatoes / 1 can, high quality
Green paprika /  1
Red onion / 1 medium
Garlic / 1 clove

Olive oil / 3 tablespoons
Sea salt / a pinch
Pepper / a pinch

Optional: 

Fresh flat parsley / 2 tablespoons

Parmesan

Preparation:

1. Bring 3 - 4  liter salted water to a boil in a large pot. 

2. Meanwhile chop the onions and garlic and cut the green paprika in 1 x 1cm large squares. Strain the white beans. 

3. Take a large pan, add 3 tablespoons of olive oil and brown the paprika together with the onions for 5 min at medium heat.  Add garlic, the canned tomatoes and the large white beans. Let it simmer for another 10 min at low heat. Spice the sauce with pepper and sea salt. 

4. Cook the spaghetti in the large pot al dente and strain them. 

5. Take two large plates, add the spaghetti and cover it with sauce. Decorate with flat parsley 

Serve and Enjoy!

Your stay-at-home-dude.

Freeletics Amsterdam

Hi Dudes,

last month I started to do#freeletics again, after a longer break. After the first exercises, I already regret to ever stopped to work out. But at the same time I can also feel my strength and endurance coming back. A big motivation is our new Amsterdam Freeletics group. We started with three people and now more and more people are joining the movement and our training.

At the moment we train on two training sites. One is located in the west of Amsterdam and the other one in the Sarphatipark in the area de Pijp. If you want to join our training just sign up for our Facebook Amsterdam Freeletics group and you can see our training schedule.

If you want to follow me in the #freeletics app you can add the following link:

https://www.freeletics.com/en/users/108951/feed

Here are some impressions from our training. It is a lot of fun to workout together and a great motivation! It is also a easy way to share knowledge and get some feedback.
RULE #1 - BE A FAMILY

Your Stay-at-home-dude

Green cabbage with chickpeas, beetroot and bulgur

Hi Dudes,

today I paid another visit to our Bilder & De Clercq shop around the corner and discovered a nice vegetarian recipe, which I want to share with you today. This dish gets it's typical flavour from a spice mix called "Ras el hanout", which is originally from North-Africa. 

For 2 people you need:

PREP:  15

COOK: 20 min

LEVEL: easy

Bulgur /  100 g
Green cabbage / 0.5  
Chickpeas / 1 can
Feta / 150 g
Beetroot / 2 pre-cooked

Olive oil / 2 tablespoons
Ras el hanout / 1 teaspoon

Walnut oil / 4 tablespoons
Garlic / 1 clove
Red wine vinegar / 1 teaspoon
Sea salt / a pinch
Pepper / a pinch

Preparation:

1. Bring 1 liter water to a boil in a small pot, add bulgur and cook for 15 min. 

2. Meanwhile cut the cabbage and the beetroot in 1 cm thin slices.

3. Chop the garlic very fine and add it to a small bowl. Add the walnut oil, vinegar and spice up with salt and pepper. We will use this as a seasoning.

3. Take a large pan, add 2 tablespoons of olive oil and 2 tablespoons of water and stew the cabbage for 10 min at high heat. During the first 5 min cover the pan with a lid. The cabbage is ready, if it is tender and starts to get brown.  

4. Strain the bulgur and the chickpeas and add them to the pan with the cabbage.

5. Spice with pepper, salt and Ras el hanout. 

6. Take two soup plates and add the cabbage mixture from the pan and decorate with beetroot slices. Sprinkle with the seasoning and crumble the feta over it.

Enjoy!