1 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
1 |
2017-11-08 03:04:21 |
You Need to Try This Double Chocolate Coconut Bowl |
sites/default/files/styles/smallest_16_9/public/1509653768/double-chocolate-coconut-oats-breakfast-grain-bowls.jpg?itok=Rv-tfoQW |
|
Combine coconut milk, 1/2 cup water, cacao powder, syrup, and salt in a saucepan. Bring to a boil over medium-high heat, whisking to incorporate cacao powder. Add oats, reduce heat to medium-low, and cook, stirring occasionally, until thickened, about 5 minutes. Divide among 3 bowls; top each with a third of coconut flakes, almonds, and cacao nibs. Drizzle with additional syrup, if desired, and serve. |
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<L1> ingredient
id |
ts |
value |
1 |
2017-11-08 03:05:22 |
3/4 cup full-fat canned coconut milk |
|
2 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
1 |
2017-11-08 03:04:21 |
You Need to Try This Double Chocolate Coconut Bowl |
sites/default/files/styles/smallest_16_9/public/1509653768/double-chocolate-coconut-oats-breakfast-grain-bowls.jpg?itok=Rv-tfoQW |
|
Combine coconut milk, 1/2 cup water, cacao powder, syrup, and salt in a saucepan. Bring to a boil over medium-high heat, whisking to incorporate cacao powder. Add oats, reduce heat to medium-low, and cook, stirring occasionally, until thickened, about 5 minutes. Divide among 3 bowls; top each with a third of coconut flakes, almonds, and cacao nibs. Drizzle with additional syrup, if desired, and serve. |
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<L1> ingredient
id |
ts |
value |
2 |
2017-11-08 03:05:22 |
2 tablespoons raw cacao powder |
|
3 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
1 |
2017-11-08 03:04:21 |
You Need to Try This Double Chocolate Coconut Bowl |
sites/default/files/styles/smallest_16_9/public/1509653768/double-chocolate-coconut-oats-breakfast-grain-bowls.jpg?itok=Rv-tfoQW |
|
Combine coconut milk, 1/2 cup water, cacao powder, syrup, and salt in a saucepan. Bring to a boil over medium-high heat, whisking to incorporate cacao powder. Add oats, reduce heat to medium-low, and cook, stirring occasionally, until thickened, about 5 minutes. Divide among 3 bowls; top each with a third of coconut flakes, almonds, and cacao nibs. Drizzle with additional syrup, if desired, and serve. |
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<L1> ingredient
id |
ts |
value |
3 |
2017-11-08 03:05:22 |
3 tablespoons maple syrup, plus more for drizzling (optional) |
|
4 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
1 |
2017-11-08 03:04:21 |
You Need to Try This Double Chocolate Coconut Bowl |
sites/default/files/styles/smallest_16_9/public/1509653768/double-chocolate-coconut-oats-breakfast-grain-bowls.jpg?itok=Rv-tfoQW |
|
Combine coconut milk, 1/2 cup water, cacao powder, syrup, and salt in a saucepan. Bring to a boil over medium-high heat, whisking to incorporate cacao powder. Add oats, reduce heat to medium-low, and cook, stirring occasionally, until thickened, about 5 minutes. Divide among 3 bowls; top each with a third of coconut flakes, almonds, and cacao nibs. Drizzle with additional syrup, if desired, and serve. |
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<L1> ingredient
id |
ts |
value |
4 |
2017-11-08 03:05:22 |
Generous pinch of salt |
|
5 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
1 |
2017-11-08 03:04:21 |
You Need to Try This Double Chocolate Coconut Bowl |
sites/default/files/styles/smallest_16_9/public/1509653768/double-chocolate-coconut-oats-breakfast-grain-bowls.jpg?itok=Rv-tfoQW |
|
Combine coconut milk, 1/2 cup water, cacao powder, syrup, and salt in a saucepan. Bring to a boil over medium-high heat, whisking to incorporate cacao powder. Add oats, reduce heat to medium-low, and cook, stirring occasionally, until thickened, about 5 minutes. Divide among 3 bowls; top each with a third of coconut flakes, almonds, and cacao nibs. Drizzle with additional syrup, if desired, and serve. |
|
<L1> ingredient
id |
ts |
value |
5 |
2017-11-08 03:05:22 |
1 cup old-fashioned oats |
|
6 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
1 |
2017-11-08 03:04:21 |
You Need to Try This Double Chocolate Coconut Bowl |
sites/default/files/styles/smallest_16_9/public/1509653768/double-chocolate-coconut-oats-breakfast-grain-bowls.jpg?itok=Rv-tfoQW |
|
Combine coconut milk, 1/2 cup water, cacao powder, syrup, and salt in a saucepan. Bring to a boil over medium-high heat, whisking to incorporate cacao powder. Add oats, reduce heat to medium-low, and cook, stirring occasionally, until thickened, about 5 minutes. Divide among 3 bowls; top each with a third of coconut flakes, almonds, and cacao nibs. Drizzle with additional syrup, if desired, and serve. |
|
<L1> ingredient
id |
ts |
value |
6 |
2017-11-08 03:05:22 |
3 tablespoons unsweetened coconut flakes |
|
7 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
1 |
2017-11-08 03:04:21 |
You Need to Try This Double Chocolate Coconut Bowl |
sites/default/files/styles/smallest_16_9/public/1509653768/double-chocolate-coconut-oats-breakfast-grain-bowls.jpg?itok=Rv-tfoQW |
|
Combine coconut milk, 1/2 cup water, cacao powder, syrup, and salt in a saucepan. Bring to a boil over medium-high heat, whisking to incorporate cacao powder. Add oats, reduce heat to medium-low, and cook, stirring occasionally, until thickened, about 5 minutes. Divide among 3 bowls; top each with a third of coconut flakes, almonds, and cacao nibs. Drizzle with additional syrup, if desired, and serve. |
|
<L1> ingredient
id |
ts |
value |
7 |
2017-11-08 03:05:22 |
2 tablespoons sliced almonds, toasted |
|
8 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
1 |
2017-11-08 03:04:21 |
You Need to Try This Double Chocolate Coconut Bowl |
sites/default/files/styles/smallest_16_9/public/1509653768/double-chocolate-coconut-oats-breakfast-grain-bowls.jpg?itok=Rv-tfoQW |
|
Combine coconut milk, 1/2 cup water, cacao powder, syrup, and salt in a saucepan. Bring to a boil over medium-high heat, whisking to incorporate cacao powder. Add oats, reduce heat to medium-low, and cook, stirring occasionally, until thickened, about 5 minutes. Divide among 3 bowls; top each with a third of coconut flakes, almonds, and cacao nibs. Drizzle with additional syrup, if desired, and serve. |
|
<L1> ingredient
id |
ts |
value |
8 |
2017-11-08 03:05:22 |
1 teaspoon cacao nibs |
|
9 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
2 |
2017-11-08 03:04:27 |
Smoked Salmon Canapes Are Packed With Healthy Fats |
sites/default/files/styles/smallest_16_9/public/1509646895/smoked-salmon-canapes-champagne-recipes.jpg?itok=kFa9MrNF |
|
Step 1 Combine avocado, yogurt, mayonnaise, wasabi, lime juice, and salt in a food processor; process until smooth. Place mixture in a large ziplock bag; snip off 1 corner of bag to make about a 1/4-inch hole. Step 2 Slice cucumber diagonally into 32 1/8-inch-thick slices. Pipe a pea-size amount of avocado cream onto each cucumber slice; place salmon on top of avocado cream. Pipe remaining avocado cream (about 1/2 teaspoon per slice) on top of salmon. Top with microgreens and, if desired, caviar. |
|
<L1> ingredient
id |
ts |
value |
9 |
2017-11-08 03:05:25 |
1/2 ripe avocado |
|
10 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
2 |
2017-11-08 03:04:27 |
Smoked Salmon Canapes Are Packed With Healthy Fats |
sites/default/files/styles/smallest_16_9/public/1509646895/smoked-salmon-canapes-champagne-recipes.jpg?itok=kFa9MrNF |
|
Step 1 Combine avocado, yogurt, mayonnaise, wasabi, lime juice, and salt in a food processor; process until smooth. Place mixture in a large ziplock bag; snip off 1 corner of bag to make about a 1/4-inch hole. Step 2 Slice cucumber diagonally into 32 1/8-inch-thick slices. Pipe a pea-size amount of avocado cream onto each cucumber slice; place salmon on top of avocado cream. Pipe remaining avocado cream (about 1/2 teaspoon per slice) on top of salmon. Top with microgreens and, if desired, caviar. |
|
<L1> ingredient
id |
ts |
value |
10 |
2017-11-08 03:05:25 |
1/4 cup plain whole-milk Greek yogurt |
|
11 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
2 |
2017-11-08 03:04:27 |
Smoked Salmon Canapes Are Packed With Healthy Fats |
sites/default/files/styles/smallest_16_9/public/1509646895/smoked-salmon-canapes-champagne-recipes.jpg?itok=kFa9MrNF |
|
Step 1 Combine avocado, yogurt, mayonnaise, wasabi, lime juice, and salt in a food processor; process until smooth. Place mixture in a large ziplock bag; snip off 1 corner of bag to make about a 1/4-inch hole. Step 2 Slice cucumber diagonally into 32 1/8-inch-thick slices. Pipe a pea-size amount of avocado cream onto each cucumber slice; place salmon on top of avocado cream. Pipe remaining avocado cream (about 1/2 teaspoon per slice) on top of salmon. Top with microgreens and, if desired, caviar. |
|
<L1> ingredient
id |
ts |
value |
11 |
2017-11-08 03:05:25 |
1/4 cup avocado oil mayonnaise |
|
12 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
2 |
2017-11-08 03:04:27 |
Smoked Salmon Canapes Are Packed With Healthy Fats |
sites/default/files/styles/smallest_16_9/public/1509646895/smoked-salmon-canapes-champagne-recipes.jpg?itok=kFa9MrNF |
|
Step 1 Combine avocado, yogurt, mayonnaise, wasabi, lime juice, and salt in a food processor; process until smooth. Place mixture in a large ziplock bag; snip off 1 corner of bag to make about a 1/4-inch hole. Step 2 Slice cucumber diagonally into 32 1/8-inch-thick slices. Pipe a pea-size amount of avocado cream onto each cucumber slice; place salmon on top of avocado cream. Pipe remaining avocado cream (about 1/2 teaspoon per slice) on top of salmon. Top with microgreens and, if desired, caviar. |
|
<L1> ingredient
id |
ts |
value |
12 |
2017-11-08 03:05:25 |
1 teaspoon wasabi paste |
|
13 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
2 |
2017-11-08 03:04:27 |
Smoked Salmon Canapes Are Packed With Healthy Fats |
sites/default/files/styles/smallest_16_9/public/1509646895/smoked-salmon-canapes-champagne-recipes.jpg?itok=kFa9MrNF |
|
Step 1 Combine avocado, yogurt, mayonnaise, wasabi, lime juice, and salt in a food processor; process until smooth. Place mixture in a large ziplock bag; snip off 1 corner of bag to make about a 1/4-inch hole. Step 2 Slice cucumber diagonally into 32 1/8-inch-thick slices. Pipe a pea-size amount of avocado cream onto each cucumber slice; place salmon on top of avocado cream. Pipe remaining avocado cream (about 1/2 teaspoon per slice) on top of salmon. Top with microgreens and, if desired, caviar. |
|
<L1> ingredient
id |
ts |
value |
13 |
2017-11-08 03:05:25 |
1 teaspoon fresh lime juice |
|
14 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
2 |
2017-11-08 03:04:27 |
Smoked Salmon Canapes Are Packed With Healthy Fats |
sites/default/files/styles/smallest_16_9/public/1509646895/smoked-salmon-canapes-champagne-recipes.jpg?itok=kFa9MrNF |
|
Step 1 Combine avocado, yogurt, mayonnaise, wasabi, lime juice, and salt in a food processor; process until smooth. Place mixture in a large ziplock bag; snip off 1 corner of bag to make about a 1/4-inch hole. Step 2 Slice cucumber diagonally into 32 1/8-inch-thick slices. Pipe a pea-size amount of avocado cream onto each cucumber slice; place salmon on top of avocado cream. Pipe remaining avocado cream (about 1/2 teaspoon per slice) on top of salmon. Top with microgreens and, if desired, caviar. |
|
<L1> ingredient
id |
ts |
value |
14 |
2017-11-08 03:05:25 |
1/2 teaspoon salt |
|
15 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
2 |
2017-11-08 03:04:27 |
Smoked Salmon Canapes Are Packed With Healthy Fats |
sites/default/files/styles/smallest_16_9/public/1509646895/smoked-salmon-canapes-champagne-recipes.jpg?itok=kFa9MrNF |
|
Step 1 Combine avocado, yogurt, mayonnaise, wasabi, lime juice, and salt in a food processor; process until smooth. Place mixture in a large ziplock bag; snip off 1 corner of bag to make about a 1/4-inch hole. Step 2 Slice cucumber diagonally into 32 1/8-inch-thick slices. Pipe a pea-size amount of avocado cream onto each cucumber slice; place salmon on top of avocado cream. Pipe remaining avocado cream (about 1/2 teaspoon per slice) on top of salmon. Top with microgreens and, if desired, caviar. |
|
<L1> ingredient
id |
ts |
value |
15 |
2017-11-08 03:05:25 |
1 English cucumber |
|
16 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
2 |
2017-11-08 03:04:27 |
Smoked Salmon Canapes Are Packed With Healthy Fats |
sites/default/files/styles/smallest_16_9/public/1509646895/smoked-salmon-canapes-champagne-recipes.jpg?itok=kFa9MrNF |
|
Step 1 Combine avocado, yogurt, mayonnaise, wasabi, lime juice, and salt in a food processor; process until smooth. Place mixture in a large ziplock bag; snip off 1 corner of bag to make about a 1/4-inch hole. Step 2 Slice cucumber diagonally into 32 1/8-inch-thick slices. Pipe a pea-size amount of avocado cream onto each cucumber slice; place salmon on top of avocado cream. Pipe remaining avocado cream (about 1/2 teaspoon per slice) on top of salmon. Top with microgreens and, if desired, caviar. |
|
<L1> ingredient
id |
ts |
value |
16 |
2017-11-08 03:05:25 |
4 ounces smoked wild salmon, cut into 2-in. strips |
|
17 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
2 |
2017-11-08 03:04:27 |
Smoked Salmon Canapes Are Packed With Healthy Fats |
sites/default/files/styles/smallest_16_9/public/1509646895/smoked-salmon-canapes-champagne-recipes.jpg?itok=kFa9MrNF |
|
Step 1 Combine avocado, yogurt, mayonnaise, wasabi, lime juice, and salt in a food processor; process until smooth. Place mixture in a large ziplock bag; snip off 1 corner of bag to make about a 1/4-inch hole. Step 2 Slice cucumber diagonally into 32 1/8-inch-thick slices. Pipe a pea-size amount of avocado cream onto each cucumber slice; place salmon on top of avocado cream. Pipe remaining avocado cream (about 1/2 teaspoon per slice) on top of salmon. Top with microgreens and, if desired, caviar. |
|
<L1> ingredient
id |
ts |
value |
17 |
2017-11-08 03:05:25 |
1/4 cup microgreens (such as mini watercress) |
|
18 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
2 |
2017-11-08 03:04:27 |
Smoked Salmon Canapes Are Packed With Healthy Fats |
sites/default/files/styles/smallest_16_9/public/1509646895/smoked-salmon-canapes-champagne-recipes.jpg?itok=kFa9MrNF |
|
Step 1 Combine avocado, yogurt, mayonnaise, wasabi, lime juice, and salt in a food processor; process until smooth. Place mixture in a large ziplock bag; snip off 1 corner of bag to make about a 1/4-inch hole. Step 2 Slice cucumber diagonally into 32 1/8-inch-thick slices. Pipe a pea-size amount of avocado cream onto each cucumber slice; place salmon on top of avocado cream. Pipe remaining avocado cream (about 1/2 teaspoon per slice) on top of salmon. Top with microgreens and, if desired, caviar. |
|
<L1> ingredient
id |
ts |
value |
18 |
2017-11-08 03:05:25 |
2 tablespoons sturgeon caviar (optional) |
|
19 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
3 |
2017-11-08 03:11:28 |
How to Make Pickled Shrimp, the Holiday Appetizer You're Going to Be Obsessed With |
sites/default/files/styles/smallest_16_9/public/1509646895/pickled-shrimp-champagne-recipes-copy.jpg?itok=NHeHKq3o |
|
Step 1 Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well. Step 2 Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving |
|
<L1> ingredient
id |
ts |
value |
19 |
2017-11-08 03:11:28 |
1 tablespoon celery seeds |
|
20 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
3 |
2017-11-08 03:11:28 |
How to Make Pickled Shrimp, the Holiday Appetizer You're Going to Be Obsessed With |
sites/default/files/styles/smallest_16_9/public/1509646895/pickled-shrimp-champagne-recipes-copy.jpg?itok=NHeHKq3o |
|
Step 1 Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well. Step 2 Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving |
|
<L1> ingredient
id |
ts |
value |
20 |
2017-11-08 03:11:28 |
1 teaspoon cayenne pepper |
|
21 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
3 |
2017-11-08 03:11:28 |
How to Make Pickled Shrimp, the Holiday Appetizer You're Going to Be Obsessed With |
sites/default/files/styles/smallest_16_9/public/1509646895/pickled-shrimp-champagne-recipes-copy.jpg?itok=NHeHKq3o |
|
Step 1 Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well. Step 2 Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving |
|
<L1> ingredient
id |
ts |
value |
21 |
2017-11-08 03:11:28 |
1 teaspoon paprika |
|
22 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
3 |
2017-11-08 03:11:28 |
How to Make Pickled Shrimp, the Holiday Appetizer You're Going to Be Obsessed With |
sites/default/files/styles/smallest_16_9/public/1509646895/pickled-shrimp-champagne-recipes-copy.jpg?itok=NHeHKq3o |
|
Step 1 Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well. Step 2 Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving |
|
<L1> ingredient
id |
ts |
value |
22 |
2017-11-08 03:11:28 |
1 1/2 pounds peeled, deveined large raw shrimp, tail-on |
|
23 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
3 |
2017-11-08 03:11:28 |
How to Make Pickled Shrimp, the Holiday Appetizer You're Going to Be Obsessed With |
sites/default/files/styles/smallest_16_9/public/1509646895/pickled-shrimp-champagne-recipes-copy.jpg?itok=NHeHKq3o |
|
Step 1 Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well. Step 2 Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving |
|
<L1> ingredient
id |
ts |
value |
23 |
2017-11-08 03:11:28 |
1 cup extra-virgin olive oil |
|
24 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
3 |
2017-11-08 03:11:28 |
How to Make Pickled Shrimp, the Holiday Appetizer You're Going to Be Obsessed With |
sites/default/files/styles/smallest_16_9/public/1509646895/pickled-shrimp-champagne-recipes-copy.jpg?itok=NHeHKq3o |
|
Step 1 Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well. Step 2 Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving |
|
<L1> ingredient
id |
ts |
value |
24 |
2017-11-08 03:11:28 |
1/3 cup fresh lemon juice |
|
25 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
3 |
2017-11-08 03:11:28 |
How to Make Pickled Shrimp, the Holiday Appetizer You're Going to Be Obsessed With |
sites/default/files/styles/smallest_16_9/public/1509646895/pickled-shrimp-champagne-recipes-copy.jpg?itok=NHeHKq3o |
|
Step 1 Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well. Step 2 Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving |
|
<L1> ingredient
id |
ts |
value |
25 |
2017-11-08 03:11:28 |
3 cloves garlic, minced |
|
26 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
3 |
2017-11-08 03:11:28 |
How to Make Pickled Shrimp, the Holiday Appetizer You're Going to Be Obsessed With |
sites/default/files/styles/smallest_16_9/public/1509646895/pickled-shrimp-champagne-recipes-copy.jpg?itok=NHeHKq3o |
|
Step 1 Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well. Step 2 Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving |
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<L1> ingredient
id |
ts |
value |
26 |
2017-11-08 03:11:28 |
2 teaspoons mustard seeds |
|
27 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
3 |
2017-11-08 03:11:28 |
How to Make Pickled Shrimp, the Holiday Appetizer You're Going to Be Obsessed With |
sites/default/files/styles/smallest_16_9/public/1509646895/pickled-shrimp-champagne-recipes-copy.jpg?itok=NHeHKq3o |
|
Step 1 Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well. Step 2 Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving |
|
<L1> ingredient
id |
ts |
value |
27 |
2017-11-08 03:11:28 |
2 teaspoons kosher salt |
|
28 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
3 |
2017-11-08 03:11:28 |
How to Make Pickled Shrimp, the Holiday Appetizer You're Going to Be Obsessed With |
sites/default/files/styles/smallest_16_9/public/1509646895/pickled-shrimp-champagne-recipes-copy.jpg?itok=NHeHKq3o |
|
Step 1 Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well. Step 2 Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving |
|
<L1> ingredient
id |
ts |
value |
28 |
2017-11-08 03:11:28 |
1/2 teaspoon crushed red pepper |
|
29 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
3 |
2017-11-08 03:11:28 |
How to Make Pickled Shrimp, the Holiday Appetizer You're Going to Be Obsessed With |
sites/default/files/styles/smallest_16_9/public/1509646895/pickled-shrimp-champagne-recipes-copy.jpg?itok=NHeHKq3o |
|
Step 1 Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well. Step 2 Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving |
|
<L1> ingredient
id |
ts |
value |
29 |
2017-11-08 03:11:28 |
1/4 teaspoon ground allspice |
|
30 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
3 |
2017-11-08 03:11:28 |
How to Make Pickled Shrimp, the Holiday Appetizer You're Going to Be Obsessed With |
sites/default/files/styles/smallest_16_9/public/1509646895/pickled-shrimp-champagne-recipes-copy.jpg?itok=NHeHKq3o |
|
Step 1 Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well. Step 2 Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving |
|
<L1> ingredient
id |
ts |
value |
30 |
2017-11-08 03:11:28 |
12 bay leaves |
|
31 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
3 |
2017-11-08 03:11:28 |
How to Make Pickled Shrimp, the Holiday Appetizer You're Going to Be Obsessed With |
sites/default/files/styles/smallest_16_9/public/1509646895/pickled-shrimp-champagne-recipes-copy.jpg?itok=NHeHKq3o |
|
Step 1 Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well. Step 2 Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving |
|
<L1> ingredient
id |
ts |
value |
31 |
2017-11-08 03:11:28 |
2 shallots, thinly sliced |
|
42 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
4 |
2017-11-08 03:11:56 |
How to Make Mini Elote Chiles Rellenos |
sites/default/files/styles/smallest_16_9/public/1509646895/mini-eloie-chiles-rellenos-champagne-recipes.jpg?itok=Ku9KEYlC |
|
Step 1 Preheat oven to 375°F; line a large baking sheet with foil. Cut a small portion off stem end of peppers; reserve tops. Using a paring knife, remove and discard seeds and membrane. Step 2 Bring 3 cups water to a boil in a saucepan over medium-high heat. Add barley, cover, reduce heat to medium, and cook until tender, about 10 minutes. Drain well. Spread barley on a baking sheet; let cool completely. Step 3 Warm oil in a medium nonstick skillet over medium heat. Add corn and zucchini; cook, without stirring, until slightly tender and browned on 1 side, about 5 minutes. Transfer to a large bowl. Add barley, cheese, salt, lime zest, 1 tablespoon lime juice, 2 tablespoons cilantro, and 1/4 teaspoon cayenne; stir well. Step 4 Spoon about 1 1/2 tablespoons corn mixture into each pepper; place peppers on baking sheet. Cover open ends with reserved tops. Bake until tender, about 20 minutes. Step 5 Whisk together yogurt, 1/2 tablespoon water, and remaining 1/2 tablespoon lime juice in a small bowl. Drizzle over baked peppers. Sprinkle with remaining 1 tablespoon cilantro and pinch of cayenne. |
|
<L1> ingredient
id |
ts |
value |
10 |
2017-11-08 03:05:25 |
1/4 cup plain whole-milk Greek yogurt |
|
32 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
4 |
2017-11-08 03:11:56 |
How to Make Mini Elote Chiles Rellenos |
sites/default/files/styles/smallest_16_9/public/1509646895/mini-eloie-chiles-rellenos-champagne-recipes.jpg?itok=Ku9KEYlC |
|
Step 1 Preheat oven to 375°F; line a large baking sheet with foil. Cut a small portion off stem end of peppers; reserve tops. Using a paring knife, remove and discard seeds and membrane. Step 2 Bring 3 cups water to a boil in a saucepan over medium-high heat. Add barley, cover, reduce heat to medium, and cook until tender, about 10 minutes. Drain well. Spread barley on a baking sheet; let cool completely. Step 3 Warm oil in a medium nonstick skillet over medium heat. Add corn and zucchini; cook, without stirring, until slightly tender and browned on 1 side, about 5 minutes. Transfer to a large bowl. Add barley, cheese, salt, lime zest, 1 tablespoon lime juice, 2 tablespoons cilantro, and 1/4 teaspoon cayenne; stir well. Step 4 Spoon about 1 1/2 tablespoons corn mixture into each pepper; place peppers on baking sheet. Cover open ends with reserved tops. Bake until tender, about 20 minutes. Step 5 Whisk together yogurt, 1/2 tablespoon water, and remaining 1/2 tablespoon lime juice in a small bowl. Drizzle over baked peppers. Sprinkle with remaining 1 tablespoon cilantro and pinch of cayenne. |
|
<L1> ingredient
id |
ts |
value |
32 |
2017-11-08 03:11:56 |
24 mini sweet bell peppers |
|
33 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
4 |
2017-11-08 03:11:56 |
How to Make Mini Elote Chiles Rellenos |
sites/default/files/styles/smallest_16_9/public/1509646895/mini-eloie-chiles-rellenos-champagne-recipes.jpg?itok=Ku9KEYlC |
|
Step 1 Preheat oven to 375°F; line a large baking sheet with foil. Cut a small portion off stem end of peppers; reserve tops. Using a paring knife, remove and discard seeds and membrane. Step 2 Bring 3 cups water to a boil in a saucepan over medium-high heat. Add barley, cover, reduce heat to medium, and cook until tender, about 10 minutes. Drain well. Spread barley on a baking sheet; let cool completely. Step 3 Warm oil in a medium nonstick skillet over medium heat. Add corn and zucchini; cook, without stirring, until slightly tender and browned on 1 side, about 5 minutes. Transfer to a large bowl. Add barley, cheese, salt, lime zest, 1 tablespoon lime juice, 2 tablespoons cilantro, and 1/4 teaspoon cayenne; stir well. Step 4 Spoon about 1 1/2 tablespoons corn mixture into each pepper; place peppers on baking sheet. Cover open ends with reserved tops. Bake until tender, about 20 minutes. Step 5 Whisk together yogurt, 1/2 tablespoon water, and remaining 1/2 tablespoon lime juice in a small bowl. Drizzle over baked peppers. Sprinkle with remaining 1 tablespoon cilantro and pinch of cayenne. |
|
<L1> ingredient
id |
ts |
value |
33 |
2017-11-08 03:11:56 |
1/3 cup uncooked quick-cooking pearl barley |
|
34 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
4 |
2017-11-08 03:11:56 |
How to Make Mini Elote Chiles Rellenos |
sites/default/files/styles/smallest_16_9/public/1509646895/mini-eloie-chiles-rellenos-champagne-recipes.jpg?itok=Ku9KEYlC |
|
Step 1 Preheat oven to 375°F; line a large baking sheet with foil. Cut a small portion off stem end of peppers; reserve tops. Using a paring knife, remove and discard seeds and membrane. Step 2 Bring 3 cups water to a boil in a saucepan over medium-high heat. Add barley, cover, reduce heat to medium, and cook until tender, about 10 minutes. Drain well. Spread barley on a baking sheet; let cool completely. Step 3 Warm oil in a medium nonstick skillet over medium heat. Add corn and zucchini; cook, without stirring, until slightly tender and browned on 1 side, about 5 minutes. Transfer to a large bowl. Add barley, cheese, salt, lime zest, 1 tablespoon lime juice, 2 tablespoons cilantro, and 1/4 teaspoon cayenne; stir well. Step 4 Spoon about 1 1/2 tablespoons corn mixture into each pepper; place peppers on baking sheet. Cover open ends with reserved tops. Bake until tender, about 20 minutes. Step 5 Whisk together yogurt, 1/2 tablespoon water, and remaining 1/2 tablespoon lime juice in a small bowl. Drizzle over baked peppers. Sprinkle with remaining 1 tablespoon cilantro and pinch of cayenne. |
|
<L1> ingredient
id |
ts |
value |
34 |
2017-11-08 03:11:56 |
1 tablespoon grapeseed oil |
|
35 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
4 |
2017-11-08 03:11:56 |
How to Make Mini Elote Chiles Rellenos |
sites/default/files/styles/smallest_16_9/public/1509646895/mini-eloie-chiles-rellenos-champagne-recipes.jpg?itok=Ku9KEYlC |
|
Step 1 Preheat oven to 375°F; line a large baking sheet with foil. Cut a small portion off stem end of peppers; reserve tops. Using a paring knife, remove and discard seeds and membrane. Step 2 Bring 3 cups water to a boil in a saucepan over medium-high heat. Add barley, cover, reduce heat to medium, and cook until tender, about 10 minutes. Drain well. Spread barley on a baking sheet; let cool completely. Step 3 Warm oil in a medium nonstick skillet over medium heat. Add corn and zucchini; cook, without stirring, until slightly tender and browned on 1 side, about 5 minutes. Transfer to a large bowl. Add barley, cheese, salt, lime zest, 1 tablespoon lime juice, 2 tablespoons cilantro, and 1/4 teaspoon cayenne; stir well. Step 4 Spoon about 1 1/2 tablespoons corn mixture into each pepper; place peppers on baking sheet. Cover open ends with reserved tops. Bake until tender, about 20 minutes. Step 5 Whisk together yogurt, 1/2 tablespoon water, and remaining 1/2 tablespoon lime juice in a small bowl. Drizzle over baked peppers. Sprinkle with remaining 1 tablespoon cilantro and pinch of cayenne. |
|
<L1> ingredient
id |
ts |
value |
35 |
2017-11-08 03:11:56 |
1 cup defrosted frozen yellow corn kernels |
|
36 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
4 |
2017-11-08 03:11:56 |
How to Make Mini Elote Chiles Rellenos |
sites/default/files/styles/smallest_16_9/public/1509646895/mini-eloie-chiles-rellenos-champagne-recipes.jpg?itok=Ku9KEYlC |
|
Step 1 Preheat oven to 375°F; line a large baking sheet with foil. Cut a small portion off stem end of peppers; reserve tops. Using a paring knife, remove and discard seeds and membrane. Step 2 Bring 3 cups water to a boil in a saucepan over medium-high heat. Add barley, cover, reduce heat to medium, and cook until tender, about 10 minutes. Drain well. Spread barley on a baking sheet; let cool completely. Step 3 Warm oil in a medium nonstick skillet over medium heat. Add corn and zucchini; cook, without stirring, until slightly tender and browned on 1 side, about 5 minutes. Transfer to a large bowl. Add barley, cheese, salt, lime zest, 1 tablespoon lime juice, 2 tablespoons cilantro, and 1/4 teaspoon cayenne; stir well. Step 4 Spoon about 1 1/2 tablespoons corn mixture into each pepper; place peppers on baking sheet. Cover open ends with reserved tops. Bake until tender, about 20 minutes. Step 5 Whisk together yogurt, 1/2 tablespoon water, and remaining 1/2 tablespoon lime juice in a small bowl. Drizzle over baked peppers. Sprinkle with remaining 1 tablespoon cilantro and pinch of cayenne. |
|
<L1> ingredient
id |
ts |
value |
36 |
2017-11-08 03:11:56 |
1 small zucchini, diced |
|
37 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
4 |
2017-11-08 03:11:56 |
How to Make Mini Elote Chiles Rellenos |
sites/default/files/styles/smallest_16_9/public/1509646895/mini-eloie-chiles-rellenos-champagne-recipes.jpg?itok=Ku9KEYlC |
|
Step 1 Preheat oven to 375°F; line a large baking sheet with foil. Cut a small portion off stem end of peppers; reserve tops. Using a paring knife, remove and discard seeds and membrane. Step 2 Bring 3 cups water to a boil in a saucepan over medium-high heat. Add barley, cover, reduce heat to medium, and cook until tender, about 10 minutes. Drain well. Spread barley on a baking sheet; let cool completely. Step 3 Warm oil in a medium nonstick skillet over medium heat. Add corn and zucchini; cook, without stirring, until slightly tender and browned on 1 side, about 5 minutes. Transfer to a large bowl. Add barley, cheese, salt, lime zest, 1 tablespoon lime juice, 2 tablespoons cilantro, and 1/4 teaspoon cayenne; stir well. Step 4 Spoon about 1 1/2 tablespoons corn mixture into each pepper; place peppers on baking sheet. Cover open ends with reserved tops. Bake until tender, about 20 minutes. Step 5 Whisk together yogurt, 1/2 tablespoon water, and remaining 1/2 tablespoon lime juice in a small bowl. Drizzle over baked peppers. Sprinkle with remaining 1 tablespoon cilantro and pinch of cayenne. |
|
<L1> ingredient
id |
ts |
value |
37 |
2017-11-08 03:11:56 |
2 ounces Cotija cheese, crumbled (about 1/2 cup) |
|
38 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
4 |
2017-11-08 03:11:56 |
How to Make Mini Elote Chiles Rellenos |
sites/default/files/styles/smallest_16_9/public/1509646895/mini-eloie-chiles-rellenos-champagne-recipes.jpg?itok=Ku9KEYlC |
|
Step 1 Preheat oven to 375°F; line a large baking sheet with foil. Cut a small portion off stem end of peppers; reserve tops. Using a paring knife, remove and discard seeds and membrane. Step 2 Bring 3 cups water to a boil in a saucepan over medium-high heat. Add barley, cover, reduce heat to medium, and cook until tender, about 10 minutes. Drain well. Spread barley on a baking sheet; let cool completely. Step 3 Warm oil in a medium nonstick skillet over medium heat. Add corn and zucchini; cook, without stirring, until slightly tender and browned on 1 side, about 5 minutes. Transfer to a large bowl. Add barley, cheese, salt, lime zest, 1 tablespoon lime juice, 2 tablespoons cilantro, and 1/4 teaspoon cayenne; stir well. Step 4 Spoon about 1 1/2 tablespoons corn mixture into each pepper; place peppers on baking sheet. Cover open ends with reserved tops. Bake until tender, about 20 minutes. Step 5 Whisk together yogurt, 1/2 tablespoon water, and remaining 1/2 tablespoon lime juice in a small bowl. Drizzle over baked peppers. Sprinkle with remaining 1 tablespoon cilantro and pinch of cayenne. |
|
<L1> ingredient
id |
ts |
value |
38 |
2017-11-08 03:11:56 |
3/4 teaspoon salt |
|
39 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
4 |
2017-11-08 03:11:56 |
How to Make Mini Elote Chiles Rellenos |
sites/default/files/styles/smallest_16_9/public/1509646895/mini-eloie-chiles-rellenos-champagne-recipes.jpg?itok=Ku9KEYlC |
|
Step 1 Preheat oven to 375°F; line a large baking sheet with foil. Cut a small portion off stem end of peppers; reserve tops. Using a paring knife, remove and discard seeds and membrane. Step 2 Bring 3 cups water to a boil in a saucepan over medium-high heat. Add barley, cover, reduce heat to medium, and cook until tender, about 10 minutes. Drain well. Spread barley on a baking sheet; let cool completely. Step 3 Warm oil in a medium nonstick skillet over medium heat. Add corn and zucchini; cook, without stirring, until slightly tender and browned on 1 side, about 5 minutes. Transfer to a large bowl. Add barley, cheese, salt, lime zest, 1 tablespoon lime juice, 2 tablespoons cilantro, and 1/4 teaspoon cayenne; stir well. Step 4 Spoon about 1 1/2 tablespoons corn mixture into each pepper; place peppers on baking sheet. Cover open ends with reserved tops. Bake until tender, about 20 minutes. Step 5 Whisk together yogurt, 1/2 tablespoon water, and remaining 1/2 tablespoon lime juice in a small bowl. Drizzle over baked peppers. Sprinkle with remaining 1 tablespoon cilantro and pinch of cayenne. |
|
<L1> ingredient
id |
ts |
value |
39 |
2017-11-08 03:11:56 |
1/2 teaspoon lime zest, plus 1 1/2 Tbsp. fresh lime juice |
|
40 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
4 |
2017-11-08 03:11:56 |
How to Make Mini Elote Chiles Rellenos |
sites/default/files/styles/smallest_16_9/public/1509646895/mini-eloie-chiles-rellenos-champagne-recipes.jpg?itok=Ku9KEYlC |
|
Step 1 Preheat oven to 375°F; line a large baking sheet with foil. Cut a small portion off stem end of peppers; reserve tops. Using a paring knife, remove and discard seeds and membrane. Step 2 Bring 3 cups water to a boil in a saucepan over medium-high heat. Add barley, cover, reduce heat to medium, and cook until tender, about 10 minutes. Drain well. Spread barley on a baking sheet; let cool completely. Step 3 Warm oil in a medium nonstick skillet over medium heat. Add corn and zucchini; cook, without stirring, until slightly tender and browned on 1 side, about 5 minutes. Transfer to a large bowl. Add barley, cheese, salt, lime zest, 1 tablespoon lime juice, 2 tablespoons cilantro, and 1/4 teaspoon cayenne; stir well. Step 4 Spoon about 1 1/2 tablespoons corn mixture into each pepper; place peppers on baking sheet. Cover open ends with reserved tops. Bake until tender, about 20 minutes. Step 5 Whisk together yogurt, 1/2 tablespoon water, and remaining 1/2 tablespoon lime juice in a small bowl. Drizzle over baked peppers. Sprinkle with remaining 1 tablespoon cilantro and pinch of cayenne. |
|
<L1> ingredient
id |
ts |
value |
40 |
2017-11-08 03:11:56 |
3 tablespoons chopped cilantro |
|
41 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
4 |
2017-11-08 03:11:56 |
How to Make Mini Elote Chiles Rellenos |
sites/default/files/styles/smallest_16_9/public/1509646895/mini-eloie-chiles-rellenos-champagne-recipes.jpg?itok=Ku9KEYlC |
|
Step 1 Preheat oven to 375°F; line a large baking sheet with foil. Cut a small portion off stem end of peppers; reserve tops. Using a paring knife, remove and discard seeds and membrane. Step 2 Bring 3 cups water to a boil in a saucepan over medium-high heat. Add barley, cover, reduce heat to medium, and cook until tender, about 10 minutes. Drain well. Spread barley on a baking sheet; let cool completely. Step 3 Warm oil in a medium nonstick skillet over medium heat. Add corn and zucchini; cook, without stirring, until slightly tender and browned on 1 side, about 5 minutes. Transfer to a large bowl. Add barley, cheese, salt, lime zest, 1 tablespoon lime juice, 2 tablespoons cilantro, and 1/4 teaspoon cayenne; stir well. Step 4 Spoon about 1 1/2 tablespoons corn mixture into each pepper; place peppers on baking sheet. Cover open ends with reserved tops. Bake until tender, about 20 minutes. Step 5 Whisk together yogurt, 1/2 tablespoon water, and remaining 1/2 tablespoon lime juice in a small bowl. Drizzle over baked peppers. Sprinkle with remaining 1 tablespoon cilantro and pinch of cayenne. |
|
<L1> ingredient
id |
ts |
value |
41 |
2017-11-08 03:11:56 |
1/4 teaspoon plus pinch of cayenne pepper |
|
43 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
5 |
2017-11-08 03:11:57 |
Brussels Sprout and Quinoa Hash With Fried Eggs Will Be Your New Favorite Breakfast |
sites/default/files/styles/smallest_16_9/public/1509551336/quinoa_hash-warm-up-fall-recipes.jpg?itok=eZ1ik4bI |
Ghee, or clarified butter, is good for high-heat cooking; sub in avocado oil if that’s what you have on hand. |
Step 1 Heat 1 tablespoon ghee in a medium skillet over medium heat. Add brussels sprouts and sauté until tender but still slightly crisp, 4 to 5 minutes. Step 2 Add quinoa and season with salt and pepper ; cook until quinoa is warmed through. Stir in sriracha. Taste and season with additional salt and pepper, if desired. Step 3 Heat remaining 1 tablespoon ghee in a medium skillet. Crack 1 egg into a small bowl, then slide into skillet. Repeat with remaining egg. Cook until whites are set and yolks reach desired doneness, about 4 minutes for soft, runny yolks. Step 4 Divide brussels sprout mixture between 2 bowls and top each with a fried egg. |
|
<L1> ingredient
id |
ts |
value |
43 |
2017-11-08 03:11:57 |
2 tablespoons ghee or avocado oil |
|
44 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
5 |
2017-11-08 03:11:57 |
Brussels Sprout and Quinoa Hash With Fried Eggs Will Be Your New Favorite Breakfast |
sites/default/files/styles/smallest_16_9/public/1509551336/quinoa_hash-warm-up-fall-recipes.jpg?itok=eZ1ik4bI |
Ghee, or clarified butter, is good for high-heat cooking; sub in avocado oil if that’s what you have on hand. |
Step 1 Heat 1 tablespoon ghee in a medium skillet over medium heat. Add brussels sprouts and sauté until tender but still slightly crisp, 4 to 5 minutes. Step 2 Add quinoa and season with salt and pepper ; cook until quinoa is warmed through. Stir in sriracha. Taste and season with additional salt and pepper, if desired. Step 3 Heat remaining 1 tablespoon ghee in a medium skillet. Crack 1 egg into a small bowl, then slide into skillet. Repeat with remaining egg. Cook until whites are set and yolks reach desired doneness, about 4 minutes for soft, runny yolks. Step 4 Divide brussels sprout mixture between 2 bowls and top each with a fried egg. |
|
<L1> ingredient
id |
ts |
value |
44 |
2017-11-08 03:11:57 |
8 ounces brussels sprouts (about 2 cups), halved and thinly sliced, ends discarded |
|
45 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
5 |
2017-11-08 03:11:57 |
Brussels Sprout and Quinoa Hash With Fried Eggs Will Be Your New Favorite Breakfast |
sites/default/files/styles/smallest_16_9/public/1509551336/quinoa_hash-warm-up-fall-recipes.jpg?itok=eZ1ik4bI |
Ghee, or clarified butter, is good for high-heat cooking; sub in avocado oil if that’s what you have on hand. |
Step 1 Heat 1 tablespoon ghee in a medium skillet over medium heat. Add brussels sprouts and sauté until tender but still slightly crisp, 4 to 5 minutes. Step 2 Add quinoa and season with salt and pepper ; cook until quinoa is warmed through. Stir in sriracha. Taste and season with additional salt and pepper, if desired. Step 3 Heat remaining 1 tablespoon ghee in a medium skillet. Crack 1 egg into a small bowl, then slide into skillet. Repeat with remaining egg. Cook until whites are set and yolks reach desired doneness, about 4 minutes for soft, runny yolks. Step 4 Divide brussels sprout mixture between 2 bowls and top each with a fried egg. |
|
<L1> ingredient
id |
ts |
value |
45 |
2017-11-08 03:11:57 |
1/2 cup cooked quinoa, millet, or brown rice |
|
46 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
5 |
2017-11-08 03:11:57 |
Brussels Sprout and Quinoa Hash With Fried Eggs Will Be Your New Favorite Breakfast |
sites/default/files/styles/smallest_16_9/public/1509551336/quinoa_hash-warm-up-fall-recipes.jpg?itok=eZ1ik4bI |
Ghee, or clarified butter, is good for high-heat cooking; sub in avocado oil if that’s what you have on hand. |
Step 1 Heat 1 tablespoon ghee in a medium skillet over medium heat. Add brussels sprouts and sauté until tender but still slightly crisp, 4 to 5 minutes. Step 2 Add quinoa and season with salt and pepper ; cook until quinoa is warmed through. Stir in sriracha. Taste and season with additional salt and pepper, if desired. Step 3 Heat remaining 1 tablespoon ghee in a medium skillet. Crack 1 egg into a small bowl, then slide into skillet. Repeat with remaining egg. Cook until whites are set and yolks reach desired doneness, about 4 minutes for soft, runny yolks. Step 4 Divide brussels sprout mixture between 2 bowls and top each with a fried egg. |
|
<L1> ingredient
id |
ts |
value |
46 |
2017-11-08 03:11:57 |
Salt and freshly ground black pepper |
|
47 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
5 |
2017-11-08 03:11:57 |
Brussels Sprout and Quinoa Hash With Fried Eggs Will Be Your New Favorite Breakfast |
sites/default/files/styles/smallest_16_9/public/1509551336/quinoa_hash-warm-up-fall-recipes.jpg?itok=eZ1ik4bI |
Ghee, or clarified butter, is good for high-heat cooking; sub in avocado oil if that’s what you have on hand. |
Step 1 Heat 1 tablespoon ghee in a medium skillet over medium heat. Add brussels sprouts and sauté until tender but still slightly crisp, 4 to 5 minutes. Step 2 Add quinoa and season with salt and pepper ; cook until quinoa is warmed through. Stir in sriracha. Taste and season with additional salt and pepper, if desired. Step 3 Heat remaining 1 tablespoon ghee in a medium skillet. Crack 1 egg into a small bowl, then slide into skillet. Repeat with remaining egg. Cook until whites are set and yolks reach desired doneness, about 4 minutes for soft, runny yolks. Step 4 Divide brussels sprout mixture between 2 bowls and top each with a fried egg. |
|
<L1> ingredient
id |
ts |
value |
47 |
2017-11-08 03:11:57 |
1/2 teaspoon sriracha, or more to taste |
|
48 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
5 |
2017-11-08 03:11:57 |
Brussels Sprout and Quinoa Hash With Fried Eggs Will Be Your New Favorite Breakfast |
sites/default/files/styles/smallest_16_9/public/1509551336/quinoa_hash-warm-up-fall-recipes.jpg?itok=eZ1ik4bI |
Ghee, or clarified butter, is good for high-heat cooking; sub in avocado oil if that’s what you have on hand. |
Step 1 Heat 1 tablespoon ghee in a medium skillet over medium heat. Add brussels sprouts and sauté until tender but still slightly crisp, 4 to 5 minutes. Step 2 Add quinoa and season with salt and pepper ; cook until quinoa is warmed through. Stir in sriracha. Taste and season with additional salt and pepper, if desired. Step 3 Heat remaining 1 tablespoon ghee in a medium skillet. Crack 1 egg into a small bowl, then slide into skillet. Repeat with remaining egg. Cook until whites are set and yolks reach desired doneness, about 4 minutes for soft, runny yolks. Step 4 Divide brussels sprout mixture between 2 bowls and top each with a fried egg. |
|
<L1> ingredient
id |
ts |
value |
48 |
2017-11-08 03:11:57 |
2 large eggs |
|
49 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
6 |
2017-11-08 03:12:01 |
You Need to Try This New Way to Cook Butternut Squash |
sites/default/files/styles/smallest_16_9/public/1509551336/moroccan-squash-warm-up-fall-recipes.jpg?itok=YBjXhRk3 |
|
Step 1 Preheat oven to 400°F. Line a baking sheet with parchment. Step 2 Place squash in a large bowl and add salt, spices, oil, syrup, and orange juice. Toss to combine and pour onto baking sheet. Step 3 Roast until tender, 30 to 40 minutes, tossing halfway through to ensure even browning. Garnish with parsley and serve hot, warm, or at room temperature. |
|
<L1> ingredient
id |
ts |
value |
49 |
2017-11-08 03:12:01 |
1 large butternut squash (about 2 3/4 lb.), peeled, seeded, and cut into 1-in. pieces |
|
50 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
6 |
2017-11-08 03:12:01 |
You Need to Try This New Way to Cook Butternut Squash |
sites/default/files/styles/smallest_16_9/public/1509551336/moroccan-squash-warm-up-fall-recipes.jpg?itok=YBjXhRk3 |
|
Step 1 Preheat oven to 400°F. Line a baking sheet with parchment. Step 2 Place squash in a large bowl and add salt, spices, oil, syrup, and orange juice. Toss to combine and pour onto baking sheet. Step 3 Roast until tender, 30 to 40 minutes, tossing halfway through to ensure even browning. Garnish with parsley and serve hot, warm, or at room temperature. |
|
<L1> ingredient
id |
ts |
value |
50 |
2017-11-08 03:12:01 |
1 teaspoon sea salt |
|
51 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
6 |
2017-11-08 03:12:01 |
You Need to Try This New Way to Cook Butternut Squash |
sites/default/files/styles/smallest_16_9/public/1509551336/moroccan-squash-warm-up-fall-recipes.jpg?itok=YBjXhRk3 |
|
Step 1 Preheat oven to 400°F. Line a baking sheet with parchment. Step 2 Place squash in a large bowl and add salt, spices, oil, syrup, and orange juice. Toss to combine and pour onto baking sheet. Step 3 Roast until tender, 30 to 40 minutes, tossing halfway through to ensure even browning. Garnish with parsley and serve hot, warm, or at room temperature. |
|
<L1> ingredient
id |
ts |
value |
51 |
2017-11-08 03:12:01 |
1 teaspoon ground cinnamon |
|
52 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
6 |
2017-11-08 03:12:01 |
You Need to Try This New Way to Cook Butternut Squash |
sites/default/files/styles/smallest_16_9/public/1509551336/moroccan-squash-warm-up-fall-recipes.jpg?itok=YBjXhRk3 |
|
Step 1 Preheat oven to 400°F. Line a baking sheet with parchment. Step 2 Place squash in a large bowl and add salt, spices, oil, syrup, and orange juice. Toss to combine and pour onto baking sheet. Step 3 Roast until tender, 30 to 40 minutes, tossing halfway through to ensure even browning. Garnish with parsley and serve hot, warm, or at room temperature. |
|
<L1> ingredient
id |
ts |
value |
52 |
2017-11-08 03:12:01 |
1/2 teaspoon ground cumin |
|
53 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
6 |
2017-11-08 03:12:01 |
You Need to Try This New Way to Cook Butternut Squash |
sites/default/files/styles/smallest_16_9/public/1509551336/moroccan-squash-warm-up-fall-recipes.jpg?itok=YBjXhRk3 |
|
Step 1 Preheat oven to 400°F. Line a baking sheet with parchment. Step 2 Place squash in a large bowl and add salt, spices, oil, syrup, and orange juice. Toss to combine and pour onto baking sheet. Step 3 Roast until tender, 30 to 40 minutes, tossing halfway through to ensure even browning. Garnish with parsley and serve hot, warm, or at room temperature. |
|
<L1> ingredient
id |
ts |
value |
53 |
2017-11-08 03:12:01 |
1/2 teaspoon ground turmeric |
|
54 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
6 |
2017-11-08 03:12:01 |
You Need to Try This New Way to Cook Butternut Squash |
sites/default/files/styles/smallest_16_9/public/1509551336/moroccan-squash-warm-up-fall-recipes.jpg?itok=YBjXhRk3 |
|
Step 1 Preheat oven to 400°F. Line a baking sheet with parchment. Step 2 Place squash in a large bowl and add salt, spices, oil, syrup, and orange juice. Toss to combine and pour onto baking sheet. Step 3 Roast until tender, 30 to 40 minutes, tossing halfway through to ensure even browning. Garnish with parsley and serve hot, warm, or at room temperature. |
|
<L1> ingredient
id |
ts |
value |
54 |
2017-11-08 03:12:01 |
Pinch of cayenne pepper |
|
55 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
6 |
2017-11-08 03:12:01 |
You Need to Try This New Way to Cook Butternut Squash |
sites/default/files/styles/smallest_16_9/public/1509551336/moroccan-squash-warm-up-fall-recipes.jpg?itok=YBjXhRk3 |
|
Step 1 Preheat oven to 400°F. Line a baking sheet with parchment. Step 2 Place squash in a large bowl and add salt, spices, oil, syrup, and orange juice. Toss to combine and pour onto baking sheet. Step 3 Roast until tender, 30 to 40 minutes, tossing halfway through to ensure even browning. Garnish with parsley and serve hot, warm, or at room temperature. |
|
<L1> ingredient
id |
ts |
value |
55 |
2017-11-08 03:12:01 |
A few grinds of freshly ground black pepper |
|
56 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
6 |
2017-11-08 03:12:01 |
You Need to Try This New Way to Cook Butternut Squash |
sites/default/files/styles/smallest_16_9/public/1509551336/moroccan-squash-warm-up-fall-recipes.jpg?itok=YBjXhRk3 |
|
Step 1 Preheat oven to 400°F. Line a baking sheet with parchment. Step 2 Place squash in a large bowl and add salt, spices, oil, syrup, and orange juice. Toss to combine and pour onto baking sheet. Step 3 Roast until tender, 30 to 40 minutes, tossing halfway through to ensure even browning. Garnish with parsley and serve hot, warm, or at room temperature. |
|
<L1> ingredient
id |
ts |
value |
56 |
2017-11-08 03:12:01 |
2 tablespoons unrefined virgin coconut oil, melted |
|
57 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
6 |
2017-11-08 03:12:01 |
You Need to Try This New Way to Cook Butternut Squash |
sites/default/files/styles/smallest_16_9/public/1509551336/moroccan-squash-warm-up-fall-recipes.jpg?itok=YBjXhRk3 |
|
Step 1 Preheat oven to 400°F. Line a baking sheet with parchment. Step 2 Place squash in a large bowl and add salt, spices, oil, syrup, and orange juice. Toss to combine and pour onto baking sheet. Step 3 Roast until tender, 30 to 40 minutes, tossing halfway through to ensure even browning. Garnish with parsley and serve hot, warm, or at room temperature. |
|
<L1> ingredient
id |
ts |
value |
57 |
2017-11-08 03:12:01 |
2 tablespoons maple syrup |
|
58 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
6 |
2017-11-08 03:12:01 |
You Need to Try This New Way to Cook Butternut Squash |
sites/default/files/styles/smallest_16_9/public/1509551336/moroccan-squash-warm-up-fall-recipes.jpg?itok=YBjXhRk3 |
|
Step 1 Preheat oven to 400°F. Line a baking sheet with parchment. Step 2 Place squash in a large bowl and add salt, spices, oil, syrup, and orange juice. Toss to combine and pour onto baking sheet. Step 3 Roast until tender, 30 to 40 minutes, tossing halfway through to ensure even browning. Garnish with parsley and serve hot, warm, or at room temperature. |
|
<L1> ingredient
id |
ts |
value |
58 |
2017-11-08 03:12:01 |
Juice of 1 orange (about 6 Tbsp.) |
|
59 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
6 |
2017-11-08 03:12:01 |
You Need to Try This New Way to Cook Butternut Squash |
sites/default/files/styles/smallest_16_9/public/1509551336/moroccan-squash-warm-up-fall-recipes.jpg?itok=YBjXhRk3 |
|
Step 1 Preheat oven to 400°F. Line a baking sheet with parchment. Step 2 Place squash in a large bowl and add salt, spices, oil, syrup, and orange juice. Toss to combine and pour onto baking sheet. Step 3 Roast until tender, 30 to 40 minutes, tossing halfway through to ensure even browning. Garnish with parsley and serve hot, warm, or at room temperature. |
|
<L1> ingredient
id |
ts |
value |
59 |
2017-11-08 03:12:01 |
2 tablespoons flat-leaf parsley, chopped |
|
60 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
7 |
2017-11-08 03:12:05 |
How to Make Chipotle Turkey Chili With Sweet Potatoes |
sites/default/files/styles/smallest_16_9/public/1509551336/turkey-chili-warm-up-fall-recipes.jpg?itok=7fGtYdAa |
Use dark meat ground turkey instead of white for more flavor and minerals. |
Step 1 Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon. Step 2 Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute. Step 3 Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour. Step 4 Taste and season with additional salt and pepper. Serve with toppings, if desired. |
|
<L1> ingredient
id |
ts |
value |
60 |
2017-11-08 03:12:05 |
2 tablespoons extra-virgin olive oil |
|
61 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
7 |
2017-11-08 03:12:05 |
How to Make Chipotle Turkey Chili With Sweet Potatoes |
sites/default/files/styles/smallest_16_9/public/1509551336/turkey-chili-warm-up-fall-recipes.jpg?itok=7fGtYdAa |
Use dark meat ground turkey instead of white for more flavor and minerals. |
Step 1 Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon. Step 2 Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute. Step 3 Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour. Step 4 Taste and season with additional salt and pepper. Serve with toppings, if desired. |
|
<L1> ingredient
id |
ts |
value |
61 |
2017-11-08 03:12:05 |
1 pound ground turkey |
|
62 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
7 |
2017-11-08 03:12:05 |
How to Make Chipotle Turkey Chili With Sweet Potatoes |
sites/default/files/styles/smallest_16_9/public/1509551336/turkey-chili-warm-up-fall-recipes.jpg?itok=7fGtYdAa |
Use dark meat ground turkey instead of white for more flavor and minerals. |
Step 1 Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon. Step 2 Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute. Step 3 Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour. Step 4 Taste and season with additional salt and pepper. Serve with toppings, if desired. |
|
<L1> ingredient
id |
ts |
value |
62 |
2017-11-08 03:12:05 |
1 medium onion, diced |
|
63 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
7 |
2017-11-08 03:12:05 |
How to Make Chipotle Turkey Chili With Sweet Potatoes |
sites/default/files/styles/smallest_16_9/public/1509551336/turkey-chili-warm-up-fall-recipes.jpg?itok=7fGtYdAa |
Use dark meat ground turkey instead of white for more flavor and minerals. |
Step 1 Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon. Step 2 Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute. Step 3 Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour. Step 4 Taste and season with additional salt and pepper. Serve with toppings, if desired. |
|
<L1> ingredient
id |
ts |
value |
63 |
2017-11-08 03:12:05 |
1 jalapeño, diced |
|
64 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
7 |
2017-11-08 03:12:05 |
How to Make Chipotle Turkey Chili With Sweet Potatoes |
sites/default/files/styles/smallest_16_9/public/1509551336/turkey-chili-warm-up-fall-recipes.jpg?itok=7fGtYdAa |
Use dark meat ground turkey instead of white for more flavor and minerals. |
Step 1 Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon. Step 2 Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute. Step 3 Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour. Step 4 Taste and season with additional salt and pepper. Serve with toppings, if desired. |
|
<L1> ingredient
id |
ts |
value |
64 |
2017-11-08 03:12:05 |
4 cloves garlic, minced |
|
65 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
7 |
2017-11-08 03:12:05 |
How to Make Chipotle Turkey Chili With Sweet Potatoes |
sites/default/files/styles/smallest_16_9/public/1509551336/turkey-chili-warm-up-fall-recipes.jpg?itok=7fGtYdAa |
Use dark meat ground turkey instead of white for more flavor and minerals. |
Step 1 Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon. Step 2 Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute. Step 3 Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour. Step 4 Taste and season with additional salt and pepper. Serve with toppings, if desired. |
|
<L1> ingredient
id |
ts |
value |
65 |
2017-11-08 03:12:05 |
1 tablespoon chili powder |
|
66 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
7 |
2017-11-08 03:12:05 |
How to Make Chipotle Turkey Chili With Sweet Potatoes |
sites/default/files/styles/smallest_16_9/public/1509551336/turkey-chili-warm-up-fall-recipes.jpg?itok=7fGtYdAa |
Use dark meat ground turkey instead of white for more flavor and minerals. |
Step 1 Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon. Step 2 Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute. Step 3 Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour. Step 4 Taste and season with additional salt and pepper. Serve with toppings, if desired. |
|
<L1> ingredient
id |
ts |
value |
66 |
2017-11-08 03:12:05 |
2 teaspoons ground cumin |
|
67 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
7 |
2017-11-08 03:12:05 |
How to Make Chipotle Turkey Chili With Sweet Potatoes |
sites/default/files/styles/smallest_16_9/public/1509551336/turkey-chili-warm-up-fall-recipes.jpg?itok=7fGtYdAa |
Use dark meat ground turkey instead of white for more flavor and minerals. |
Step 1 Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon. Step 2 Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute. Step 3 Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour. Step 4 Taste and season with additional salt and pepper. Serve with toppings, if desired. |
|
<L1> ingredient
id |
ts |
value |
67 |
2017-11-08 03:12:05 |
1/2 teaspoon chipotle chile powder |
|
68 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
7 |
2017-11-08 03:12:05 |
How to Make Chipotle Turkey Chili With Sweet Potatoes |
sites/default/files/styles/smallest_16_9/public/1509551336/turkey-chili-warm-up-fall-recipes.jpg?itok=7fGtYdAa |
Use dark meat ground turkey instead of white for more flavor and minerals. |
Step 1 Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon. Step 2 Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute. Step 3 Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour. Step 4 Taste and season with additional salt and pepper. Serve with toppings, if desired. |
|
<L1> ingredient
id |
ts |
value |
68 |
2017-11-08 03:12:05 |
Pinch of ground cloves |
|
69 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
7 |
2017-11-08 03:12:05 |
How to Make Chipotle Turkey Chili With Sweet Potatoes |
sites/default/files/styles/smallest_16_9/public/1509551336/turkey-chili-warm-up-fall-recipes.jpg?itok=7fGtYdAa |
Use dark meat ground turkey instead of white for more flavor and minerals. |
Step 1 Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon. Step 2 Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute. Step 3 Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour. Step 4 Taste and season with additional salt and pepper. Serve with toppings, if desired. |
|
<L1> ingredient
id |
ts |
value |
69 |
2017-11-08 03:12:05 |
2 teaspoons sea salt |
|
70 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
7 |
2017-11-08 03:12:05 |
How to Make Chipotle Turkey Chili With Sweet Potatoes |
sites/default/files/styles/smallest_16_9/public/1509551336/turkey-chili-warm-up-fall-recipes.jpg?itok=7fGtYdAa |
Use dark meat ground turkey instead of white for more flavor and minerals. |
Step 1 Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon. Step 2 Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute. Step 3 Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour. Step 4 Taste and season with additional salt and pepper. Serve with toppings, if desired. |
|
<L1> ingredient
id |
ts |
value |
70 |
2017-11-08 03:12:05 |
Freshly ground black pepper |
|
71 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
7 |
2017-11-08 03:12:05 |
How to Make Chipotle Turkey Chili With Sweet Potatoes |
sites/default/files/styles/smallest_16_9/public/1509551336/turkey-chili-warm-up-fall-recipes.jpg?itok=7fGtYdAa |
Use dark meat ground turkey instead of white for more flavor and minerals. |
Step 1 Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon. Step 2 Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute. Step 3 Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour. Step 4 Taste and season with additional salt and pepper. Serve with toppings, if desired. |
|
<L1> ingredient
id |
ts |
value |
71 |
2017-11-08 03:12:05 |
1 14-oz. can diced tomatoes |
|
72 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
7 |
2017-11-08 03:12:05 |
How to Make Chipotle Turkey Chili With Sweet Potatoes |
sites/default/files/styles/smallest_16_9/public/1509551336/turkey-chili-warm-up-fall-recipes.jpg?itok=7fGtYdAa |
Use dark meat ground turkey instead of white for more flavor and minerals. |
Step 1 Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon. Step 2 Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute. Step 3 Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour. Step 4 Taste and season with additional salt and pepper. Serve with toppings, if desired. |
|
<L1> ingredient
id |
ts |
value |
72 |
2017-11-08 03:12:05 |
2 15-oz. cans pinto beans, drained and rinsed |
|
73 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
7 |
2017-11-08 03:12:05 |
How to Make Chipotle Turkey Chili With Sweet Potatoes |
sites/default/files/styles/smallest_16_9/public/1509551336/turkey-chili-warm-up-fall-recipes.jpg?itok=7fGtYdAa |
Use dark meat ground turkey instead of white for more flavor and minerals. |
Step 1 Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon. Step 2 Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute. Step 3 Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour. Step 4 Taste and season with additional salt and pepper. Serve with toppings, if desired. |
|
<L1> ingredient
id |
ts |
value |
73 |
2017-11-08 03:12:05 |
2 small sweet potatoes, peeled and shredded (about 4 cups) |
|
74 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
7 |
2017-11-08 03:12:05 |
How to Make Chipotle Turkey Chili With Sweet Potatoes |
sites/default/files/styles/smallest_16_9/public/1509551336/turkey-chili-warm-up-fall-recipes.jpg?itok=7fGtYdAa |
Use dark meat ground turkey instead of white for more flavor and minerals. |
Step 1 Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon. Step 2 Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute. Step 3 Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour. Step 4 Taste and season with additional salt and pepper. Serve with toppings, if desired. |
|
<L1> ingredient
id |
ts |
value |
74 |
2017-11-08 03:12:05 |
Diced avocado, fresh cilantro, and Greek yogurt, for topping (optional) |
|
83 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
8 |
2017-11-08 03:12:10 |
This Broccoli-Cheddar Quiche With Sweet Potato Crust Recipe Is the Ultimate Healthy Comfort Food |
sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-cheddar-quiche-sweet-potato-recipe.jpg?itok=uLMJ6nsB |
Start your day with a protein-packed, grain-free slice. |
Step 1 Preheat oven to 400ºF. Mist a 9-inch pie plate with cooking spray. Place 2 layers of sweet potato slices over bottom and up sides of pie plate, lightly coating with cooking spray between layers. (You may have some sweet potato left over; cover and refrigerate for another use.) Bake until tender and just beginning to turn golden, about 15 minutes. Remove pie plate from oven and press any sweet potato slices that have slipped down back up sides of dish; reduce oven temperature to 375ºF. Step 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add broccoli, remaining 1 tablespoon oil, and, if desired, cayenne; reduce heat to medium. Cover and cook, stirring occasionally, until broccoli is tender, about 10 minutes. (Add a few tablespoons of water to skillet during cooking time if onion is browning too quickly.) Whisk together eggs, milk, salt, and pepper in a bowl until well combined. Step 3 Spread broccoli mixture over crust; sprinkle with cheese. Pour egg mixture over cheese. Bake until set, about 25 minutes. |
|
<L1> ingredient
id |
ts |
value |
38 |
2017-11-08 03:11:56 |
3/4 teaspoon salt |
|
75 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
8 |
2017-11-08 03:12:10 |
This Broccoli-Cheddar Quiche With Sweet Potato Crust Recipe Is the Ultimate Healthy Comfort Food |
sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-cheddar-quiche-sweet-potato-recipe.jpg?itok=uLMJ6nsB |
Start your day with a protein-packed, grain-free slice. |
Step 1 Preheat oven to 400ºF. Mist a 9-inch pie plate with cooking spray. Place 2 layers of sweet potato slices over bottom and up sides of pie plate, lightly coating with cooking spray between layers. (You may have some sweet potato left over; cover and refrigerate for another use.) Bake until tender and just beginning to turn golden, about 15 minutes. Remove pie plate from oven and press any sweet potato slices that have slipped down back up sides of dish; reduce oven temperature to 375ºF. Step 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add broccoli, remaining 1 tablespoon oil, and, if desired, cayenne; reduce heat to medium. Cover and cook, stirring occasionally, until broccoli is tender, about 10 minutes. (Add a few tablespoons of water to skillet during cooking time if onion is browning too quickly.) Whisk together eggs, milk, salt, and pepper in a bowl until well combined. Step 3 Spread broccoli mixture over crust; sprinkle with cheese. Pour egg mixture over cheese. Bake until set, about 25 minutes. |
|
<L1> ingredient
id |
ts |
value |
75 |
2017-11-08 03:12:10 |
Olive oil cooking spray |
|
76 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
8 |
2017-11-08 03:12:10 |
This Broccoli-Cheddar Quiche With Sweet Potato Crust Recipe Is the Ultimate Healthy Comfort Food |
sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-cheddar-quiche-sweet-potato-recipe.jpg?itok=uLMJ6nsB |
Start your day with a protein-packed, grain-free slice. |
Step 1 Preheat oven to 400ºF. Mist a 9-inch pie plate with cooking spray. Place 2 layers of sweet potato slices over bottom and up sides of pie plate, lightly coating with cooking spray between layers. (You may have some sweet potato left over; cover and refrigerate for another use.) Bake until tender and just beginning to turn golden, about 15 minutes. Remove pie plate from oven and press any sweet potato slices that have slipped down back up sides of dish; reduce oven temperature to 375ºF. Step 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add broccoli, remaining 1 tablespoon oil, and, if desired, cayenne; reduce heat to medium. Cover and cook, stirring occasionally, until broccoli is tender, about 10 minutes. (Add a few tablespoons of water to skillet during cooking time if onion is browning too quickly.) Whisk together eggs, milk, salt, and pepper in a bowl until well combined. Step 3 Spread broccoli mixture over crust; sprinkle with cheese. Pour egg mixture over cheese. Bake until set, about 25 minutes. |
|
<L1> ingredient
id |
ts |
value |
76 |
2017-11-08 03:12:10 |
1 small sweet potato (about 8 oz.), peeled and thinly sliced |
|
77 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
8 |
2017-11-08 03:12:10 |
This Broccoli-Cheddar Quiche With Sweet Potato Crust Recipe Is the Ultimate Healthy Comfort Food |
sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-cheddar-quiche-sweet-potato-recipe.jpg?itok=uLMJ6nsB |
Start your day with a protein-packed, grain-free slice. |
Step 1 Preheat oven to 400ºF. Mist a 9-inch pie plate with cooking spray. Place 2 layers of sweet potato slices over bottom and up sides of pie plate, lightly coating with cooking spray between layers. (You may have some sweet potato left over; cover and refrigerate for another use.) Bake until tender and just beginning to turn golden, about 15 minutes. Remove pie plate from oven and press any sweet potato slices that have slipped down back up sides of dish; reduce oven temperature to 375ºF. Step 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add broccoli, remaining 1 tablespoon oil, and, if desired, cayenne; reduce heat to medium. Cover and cook, stirring occasionally, until broccoli is tender, about 10 minutes. (Add a few tablespoons of water to skillet during cooking time if onion is browning too quickly.) Whisk together eggs, milk, salt, and pepper in a bowl until well combined. Step 3 Spread broccoli mixture over crust; sprinkle with cheese. Pour egg mixture over cheese. Bake until set, about 25 minutes. |
|
<L1> ingredient
id |
ts |
value |
77 |
2017-11-08 03:12:10 |
2 tablespoons avocado oil |
|
78 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
8 |
2017-11-08 03:12:10 |
This Broccoli-Cheddar Quiche With Sweet Potato Crust Recipe Is the Ultimate Healthy Comfort Food |
sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-cheddar-quiche-sweet-potato-recipe.jpg?itok=uLMJ6nsB |
Start your day with a protein-packed, grain-free slice. |
Step 1 Preheat oven to 400ºF. Mist a 9-inch pie plate with cooking spray. Place 2 layers of sweet potato slices over bottom and up sides of pie plate, lightly coating with cooking spray between layers. (You may have some sweet potato left over; cover and refrigerate for another use.) Bake until tender and just beginning to turn golden, about 15 minutes. Remove pie plate from oven and press any sweet potato slices that have slipped down back up sides of dish; reduce oven temperature to 375ºF. Step 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add broccoli, remaining 1 tablespoon oil, and, if desired, cayenne; reduce heat to medium. Cover and cook, stirring occasionally, until broccoli is tender, about 10 minutes. (Add a few tablespoons of water to skillet during cooking time if onion is browning too quickly.) Whisk together eggs, milk, salt, and pepper in a bowl until well combined. Step 3 Spread broccoli mixture over crust; sprinkle with cheese. Pour egg mixture over cheese. Bake until set, about 25 minutes. |
|
<L1> ingredient
id |
ts |
value |
78 |
2017-11-08 03:12:10 |
1 small yellow onion, chopped |
|
79 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
8 |
2017-11-08 03:12:10 |
This Broccoli-Cheddar Quiche With Sweet Potato Crust Recipe Is the Ultimate Healthy Comfort Food |
sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-cheddar-quiche-sweet-potato-recipe.jpg?itok=uLMJ6nsB |
Start your day with a protein-packed, grain-free slice. |
Step 1 Preheat oven to 400ºF. Mist a 9-inch pie plate with cooking spray. Place 2 layers of sweet potato slices over bottom and up sides of pie plate, lightly coating with cooking spray between layers. (You may have some sweet potato left over; cover and refrigerate for another use.) Bake until tender and just beginning to turn golden, about 15 minutes. Remove pie plate from oven and press any sweet potato slices that have slipped down back up sides of dish; reduce oven temperature to 375ºF. Step 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add broccoli, remaining 1 tablespoon oil, and, if desired, cayenne; reduce heat to medium. Cover and cook, stirring occasionally, until broccoli is tender, about 10 minutes. (Add a few tablespoons of water to skillet during cooking time if onion is browning too quickly.) Whisk together eggs, milk, salt, and pepper in a bowl until well combined. Step 3 Spread broccoli mixture over crust; sprinkle with cheese. Pour egg mixture over cheese. Bake until set, about 25 minutes. |
|
<L1> ingredient
id |
ts |
value |
79 |
2017-11-08 03:12:10 |
1 head broccoli (about 12 oz.), florets chopped, stem peeled and chopped (about 2 1/2 cups) |
|
80 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
8 |
2017-11-08 03:12:10 |
This Broccoli-Cheddar Quiche With Sweet Potato Crust Recipe Is the Ultimate Healthy Comfort Food |
sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-cheddar-quiche-sweet-potato-recipe.jpg?itok=uLMJ6nsB |
Start your day with a protein-packed, grain-free slice. |
Step 1 Preheat oven to 400ºF. Mist a 9-inch pie plate with cooking spray. Place 2 layers of sweet potato slices over bottom and up sides of pie plate, lightly coating with cooking spray between layers. (You may have some sweet potato left over; cover and refrigerate for another use.) Bake until tender and just beginning to turn golden, about 15 minutes. Remove pie plate from oven and press any sweet potato slices that have slipped down back up sides of dish; reduce oven temperature to 375ºF. Step 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add broccoli, remaining 1 tablespoon oil, and, if desired, cayenne; reduce heat to medium. Cover and cook, stirring occasionally, until broccoli is tender, about 10 minutes. (Add a few tablespoons of water to skillet during cooking time if onion is browning too quickly.) Whisk together eggs, milk, salt, and pepper in a bowl until well combined. Step 3 Spread broccoli mixture over crust; sprinkle with cheese. Pour egg mixture over cheese. Bake until set, about 25 minutes. |
|
<L1> ingredient
id |
ts |
value |
80 |
2017-11-08 03:12:10 |
1/2 teaspoon cayenne (optional) |
|
81 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
8 |
2017-11-08 03:12:10 |
This Broccoli-Cheddar Quiche With Sweet Potato Crust Recipe Is the Ultimate Healthy Comfort Food |
sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-cheddar-quiche-sweet-potato-recipe.jpg?itok=uLMJ6nsB |
Start your day with a protein-packed, grain-free slice. |
Step 1 Preheat oven to 400ºF. Mist a 9-inch pie plate with cooking spray. Place 2 layers of sweet potato slices over bottom and up sides of pie plate, lightly coating with cooking spray between layers. (You may have some sweet potato left over; cover and refrigerate for another use.) Bake until tender and just beginning to turn golden, about 15 minutes. Remove pie plate from oven and press any sweet potato slices that have slipped down back up sides of dish; reduce oven temperature to 375ºF. Step 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add broccoli, remaining 1 tablespoon oil, and, if desired, cayenne; reduce heat to medium. Cover and cook, stirring occasionally, until broccoli is tender, about 10 minutes. (Add a few tablespoons of water to skillet during cooking time if onion is browning too quickly.) Whisk together eggs, milk, salt, and pepper in a bowl until well combined. Step 3 Spread broccoli mixture over crust; sprinkle with cheese. Pour egg mixture over cheese. Bake until set, about 25 minutes. |
|
<L1> ingredient
id |
ts |
value |
81 |
2017-11-08 03:12:10 |
6 large eggs |
|
82 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
8 |
2017-11-08 03:12:10 |
This Broccoli-Cheddar Quiche With Sweet Potato Crust Recipe Is the Ultimate Healthy Comfort Food |
sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-cheddar-quiche-sweet-potato-recipe.jpg?itok=uLMJ6nsB |
Start your day with a protein-packed, grain-free slice. |
Step 1 Preheat oven to 400ºF. Mist a 9-inch pie plate with cooking spray. Place 2 layers of sweet potato slices over bottom and up sides of pie plate, lightly coating with cooking spray between layers. (You may have some sweet potato left over; cover and refrigerate for another use.) Bake until tender and just beginning to turn golden, about 15 minutes. Remove pie plate from oven and press any sweet potato slices that have slipped down back up sides of dish; reduce oven temperature to 375ºF. Step 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add broccoli, remaining 1 tablespoon oil, and, if desired, cayenne; reduce heat to medium. Cover and cook, stirring occasionally, until broccoli is tender, about 10 minutes. (Add a few tablespoons of water to skillet during cooking time if onion is browning too quickly.) Whisk together eggs, milk, salt, and pepper in a bowl until well combined. Step 3 Spread broccoli mixture over crust; sprinkle with cheese. Pour egg mixture over cheese. Bake until set, about 25 minutes. |
|
<L1> ingredient
id |
ts |
value |
82 |
2017-11-08 03:12:10 |
1/4 cup unsweetened almond milk or other milk of choice |
|
84 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
8 |
2017-11-08 03:12:10 |
This Broccoli-Cheddar Quiche With Sweet Potato Crust Recipe Is the Ultimate Healthy Comfort Food |
sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-cheddar-quiche-sweet-potato-recipe.jpg?itok=uLMJ6nsB |
Start your day with a protein-packed, grain-free slice. |
Step 1 Preheat oven to 400ºF. Mist a 9-inch pie plate with cooking spray. Place 2 layers of sweet potato slices over bottom and up sides of pie plate, lightly coating with cooking spray between layers. (You may have some sweet potato left over; cover and refrigerate for another use.) Bake until tender and just beginning to turn golden, about 15 minutes. Remove pie plate from oven and press any sweet potato slices that have slipped down back up sides of dish; reduce oven temperature to 375ºF. Step 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add broccoli, remaining 1 tablespoon oil, and, if desired, cayenne; reduce heat to medium. Cover and cook, stirring occasionally, until broccoli is tender, about 10 minutes. (Add a few tablespoons of water to skillet during cooking time if onion is browning too quickly.) Whisk together eggs, milk, salt, and pepper in a bowl until well combined. Step 3 Spread broccoli mixture over crust; sprinkle with cheese. Pour egg mixture over cheese. Bake until set, about 25 minutes. |
|
<L1> ingredient
id |
ts |
value |
84 |
2017-11-08 03:12:10 |
1/2 teaspoon black pepper |
|
85 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
8 |
2017-11-08 03:12:10 |
This Broccoli-Cheddar Quiche With Sweet Potato Crust Recipe Is the Ultimate Healthy Comfort Food |
sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-cheddar-quiche-sweet-potato-recipe.jpg?itok=uLMJ6nsB |
Start your day with a protein-packed, grain-free slice. |
Step 1 Preheat oven to 400ºF. Mist a 9-inch pie plate with cooking spray. Place 2 layers of sweet potato slices over bottom and up sides of pie plate, lightly coating with cooking spray between layers. (You may have some sweet potato left over; cover and refrigerate for another use.) Bake until tender and just beginning to turn golden, about 15 minutes. Remove pie plate from oven and press any sweet potato slices that have slipped down back up sides of dish; reduce oven temperature to 375ºF. Step 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add broccoli, remaining 1 tablespoon oil, and, if desired, cayenne; reduce heat to medium. Cover and cook, stirring occasionally, until broccoli is tender, about 10 minutes. (Add a few tablespoons of water to skillet during cooking time if onion is browning too quickly.) Whisk together eggs, milk, salt, and pepper in a bowl until well combined. Step 3 Spread broccoli mixture over crust; sprinkle with cheese. Pour egg mixture over cheese. Bake until set, about 25 minutes. |
|
<L1> ingredient
id |
ts |
value |
85 |
2017-11-08 03:12:10 |
3/4 ounce sharp cheddar cheese, shredded (about 1/4 cup) |
|
90 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
9 |
2017-11-08 03:12:18 |
You Need to Try This Recipe for Roasted Broccoli Salad With Celery and Apple |
sites/default/files/styles/smallest_16_9/public/1508180092/roasted-broccoli-salad-celery-apple-recipe.jpg?itok=--fPt5p8 |
Top this with roasted chicken or salmon for a healthy dinner. |
Step 1 Preheat oven to 450ºF; line 2 large baking sheets with parchment. Place broccoli in a large bowl and drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon each salt and pepper. Sprinkle with cayenne, if desired. Using your hands, toss to coat broccoli with oil and seasonings; spread broccoli evenly on baking sheets. Roast until broccoli is tender and lightly charred in spots, 10 to 15 minutes, stirring once and switching baking sheets from top to bottom halfway through. Let cool completely, about 20 minutes. Step 2 Meanwhile, whisk together lemon juice, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly drizzle in remaining 3 tablespoons oil, whisking constantly until blended. Step 3 Add celery, apple, and roasted broccoli to dressing; toss to coat. Top with almonds and serve. |
|
<L1> ingredient
id |
ts |
value |
80 |
2017-11-08 03:12:10 |
1/2 teaspoon cayenne (optional) |
|
86 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
9 |
2017-11-08 03:12:18 |
You Need to Try This Recipe for Roasted Broccoli Salad With Celery and Apple |
sites/default/files/styles/smallest_16_9/public/1508180092/roasted-broccoli-salad-celery-apple-recipe.jpg?itok=--fPt5p8 |
Top this with roasted chicken or salmon for a healthy dinner. |
Step 1 Preheat oven to 450ºF; line 2 large baking sheets with parchment. Place broccoli in a large bowl and drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon each salt and pepper. Sprinkle with cayenne, if desired. Using your hands, toss to coat broccoli with oil and seasonings; spread broccoli evenly on baking sheets. Roast until broccoli is tender and lightly charred in spots, 10 to 15 minutes, stirring once and switching baking sheets from top to bottom halfway through. Let cool completely, about 20 minutes. Step 2 Meanwhile, whisk together lemon juice, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly drizzle in remaining 3 tablespoons oil, whisking constantly until blended. Step 3 Add celery, apple, and roasted broccoli to dressing; toss to coat. Top with almonds and serve. |
|
<L1> ingredient
id |
ts |
value |
86 |
2017-11-08 03:12:18 |
1 1/2 pounds fresh broccoli, tops cut into bite-size florets, stems peeled and chopped (about 6 cups) |
|
87 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
9 |
2017-11-08 03:12:18 |
You Need to Try This Recipe for Roasted Broccoli Salad With Celery and Apple |
sites/default/files/styles/smallest_16_9/public/1508180092/roasted-broccoli-salad-celery-apple-recipe.jpg?itok=--fPt5p8 |
Top this with roasted chicken or salmon for a healthy dinner. |
Step 1 Preheat oven to 450ºF; line 2 large baking sheets with parchment. Place broccoli in a large bowl and drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon each salt and pepper. Sprinkle with cayenne, if desired. Using your hands, toss to coat broccoli with oil and seasonings; spread broccoli evenly on baking sheets. Roast until broccoli is tender and lightly charred in spots, 10 to 15 minutes, stirring once and switching baking sheets from top to bottom halfway through. Let cool completely, about 20 minutes. Step 2 Meanwhile, whisk together lemon juice, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly drizzle in remaining 3 tablespoons oil, whisking constantly until blended. Step 3 Add celery, apple, and roasted broccoli to dressing; toss to coat. Top with almonds and serve. |
|
<L1> ingredient
id |
ts |
value |
87 |
2017-11-08 03:12:18 |
1/4 cup avocado oil |
|
88 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
9 |
2017-11-08 03:12:18 |
You Need to Try This Recipe for Roasted Broccoli Salad With Celery and Apple |
sites/default/files/styles/smallest_16_9/public/1508180092/roasted-broccoli-salad-celery-apple-recipe.jpg?itok=--fPt5p8 |
Top this with roasted chicken or salmon for a healthy dinner. |
Step 1 Preheat oven to 450ºF; line 2 large baking sheets with parchment. Place broccoli in a large bowl and drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon each salt and pepper. Sprinkle with cayenne, if desired. Using your hands, toss to coat broccoli with oil and seasonings; spread broccoli evenly on baking sheets. Roast until broccoli is tender and lightly charred in spots, 10 to 15 minutes, stirring once and switching baking sheets from top to bottom halfway through. Let cool completely, about 20 minutes. Step 2 Meanwhile, whisk together lemon juice, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly drizzle in remaining 3 tablespoons oil, whisking constantly until blended. Step 3 Add celery, apple, and roasted broccoli to dressing; toss to coat. Top with almonds and serve. |
|
<L1> ingredient
id |
ts |
value |
88 |
2017-11-08 03:12:18 |
1 teaspoon salt |
|
89 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
9 |
2017-11-08 03:12:18 |
You Need to Try This Recipe for Roasted Broccoli Salad With Celery and Apple |
sites/default/files/styles/smallest_16_9/public/1508180092/roasted-broccoli-salad-celery-apple-recipe.jpg?itok=--fPt5p8 |
Top this with roasted chicken or salmon for a healthy dinner. |
Step 1 Preheat oven to 450ºF; line 2 large baking sheets with parchment. Place broccoli in a large bowl and drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon each salt and pepper. Sprinkle with cayenne, if desired. Using your hands, toss to coat broccoli with oil and seasonings; spread broccoli evenly on baking sheets. Roast until broccoli is tender and lightly charred in spots, 10 to 15 minutes, stirring once and switching baking sheets from top to bottom halfway through. Let cool completely, about 20 minutes. Step 2 Meanwhile, whisk together lemon juice, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly drizzle in remaining 3 tablespoons oil, whisking constantly until blended. Step 3 Add celery, apple, and roasted broccoli to dressing; toss to coat. Top with almonds and serve. |
|
<L1> ingredient
id |
ts |
value |
89 |
2017-11-08 03:12:18 |
3/4 teaspoon black pepper |
|
91 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
9 |
2017-11-08 03:12:18 |
You Need to Try This Recipe for Roasted Broccoli Salad With Celery and Apple |
sites/default/files/styles/smallest_16_9/public/1508180092/roasted-broccoli-salad-celery-apple-recipe.jpg?itok=--fPt5p8 |
Top this with roasted chicken or salmon for a healthy dinner. |
Step 1 Preheat oven to 450ºF; line 2 large baking sheets with parchment. Place broccoli in a large bowl and drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon each salt and pepper. Sprinkle with cayenne, if desired. Using your hands, toss to coat broccoli with oil and seasonings; spread broccoli evenly on baking sheets. Roast until broccoli is tender and lightly charred in spots, 10 to 15 minutes, stirring once and switching baking sheets from top to bottom halfway through. Let cool completely, about 20 minutes. Step 2 Meanwhile, whisk together lemon juice, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly drizzle in remaining 3 tablespoons oil, whisking constantly until blended. Step 3 Add celery, apple, and roasted broccoli to dressing; toss to coat. Top with almonds and serve. |
|
<L1> ingredient
id |
ts |
value |
91 |
2017-11-08 03:12:18 |
2 tablespoons fresh lemon juice |
|
92 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
9 |
2017-11-08 03:12:18 |
You Need to Try This Recipe for Roasted Broccoli Salad With Celery and Apple |
sites/default/files/styles/smallest_16_9/public/1508180092/roasted-broccoli-salad-celery-apple-recipe.jpg?itok=--fPt5p8 |
Top this with roasted chicken or salmon for a healthy dinner. |
Step 1 Preheat oven to 450ºF; line 2 large baking sheets with parchment. Place broccoli in a large bowl and drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon each salt and pepper. Sprinkle with cayenne, if desired. Using your hands, toss to coat broccoli with oil and seasonings; spread broccoli evenly on baking sheets. Roast until broccoli is tender and lightly charred in spots, 10 to 15 minutes, stirring once and switching baking sheets from top to bottom halfway through. Let cool completely, about 20 minutes. Step 2 Meanwhile, whisk together lemon juice, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly drizzle in remaining 3 tablespoons oil, whisking constantly until blended. Step 3 Add celery, apple, and roasted broccoli to dressing; toss to coat. Top with almonds and serve. |
|
<L1> ingredient
id |
ts |
value |
92 |
2017-11-08 03:12:18 |
1/2 teaspoon Dijon mustard |
|
93 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
9 |
2017-11-08 03:12:18 |
You Need to Try This Recipe for Roasted Broccoli Salad With Celery and Apple |
sites/default/files/styles/smallest_16_9/public/1508180092/roasted-broccoli-salad-celery-apple-recipe.jpg?itok=--fPt5p8 |
Top this with roasted chicken or salmon for a healthy dinner. |
Step 1 Preheat oven to 450ºF; line 2 large baking sheets with parchment. Place broccoli in a large bowl and drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon each salt and pepper. Sprinkle with cayenne, if desired. Using your hands, toss to coat broccoli with oil and seasonings; spread broccoli evenly on baking sheets. Roast until broccoli is tender and lightly charred in spots, 10 to 15 minutes, stirring once and switching baking sheets from top to bottom halfway through. Let cool completely, about 20 minutes. Step 2 Meanwhile, whisk together lemon juice, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly drizzle in remaining 3 tablespoons oil, whisking constantly until blended. Step 3 Add celery, apple, and roasted broccoli to dressing; toss to coat. Top with almonds and serve. |
|
<L1> ingredient
id |
ts |
value |
93 |
2017-11-08 03:12:18 |
3 ribs celery, diagonally sliced (about 3/4 cup) |
|
94 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
9 |
2017-11-08 03:12:18 |
You Need to Try This Recipe for Roasted Broccoli Salad With Celery and Apple |
sites/default/files/styles/smallest_16_9/public/1508180092/roasted-broccoli-salad-celery-apple-recipe.jpg?itok=--fPt5p8 |
Top this with roasted chicken or salmon for a healthy dinner. |
Step 1 Preheat oven to 450ºF; line 2 large baking sheets with parchment. Place broccoli in a large bowl and drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon each salt and pepper. Sprinkle with cayenne, if desired. Using your hands, toss to coat broccoli with oil and seasonings; spread broccoli evenly on baking sheets. Roast until broccoli is tender and lightly charred in spots, 10 to 15 minutes, stirring once and switching baking sheets from top to bottom halfway through. Let cool completely, about 20 minutes. Step 2 Meanwhile, whisk together lemon juice, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly drizzle in remaining 3 tablespoons oil, whisking constantly until blended. Step 3 Add celery, apple, and roasted broccoli to dressing; toss to coat. Top with almonds and serve. |
|
<L1> ingredient
id |
ts |
value |
94 |
2017-11-08 03:12:18 |
1 small firm red apple (such as Gala), chopped (about 1 cup) |
|
95 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
9 |
2017-11-08 03:12:18 |
You Need to Try This Recipe for Roasted Broccoli Salad With Celery and Apple |
sites/default/files/styles/smallest_16_9/public/1508180092/roasted-broccoli-salad-celery-apple-recipe.jpg?itok=--fPt5p8 |
Top this with roasted chicken or salmon for a healthy dinner. |
Step 1 Preheat oven to 450ºF; line 2 large baking sheets with parchment. Place broccoli in a large bowl and drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon each salt and pepper. Sprinkle with cayenne, if desired. Using your hands, toss to coat broccoli with oil and seasonings; spread broccoli evenly on baking sheets. Roast until broccoli is tender and lightly charred in spots, 10 to 15 minutes, stirring once and switching baking sheets from top to bottom halfway through. Let cool completely, about 20 minutes. Step 2 Meanwhile, whisk together lemon juice, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly drizzle in remaining 3 tablespoons oil, whisking constantly until blended. Step 3 Add celery, apple, and roasted broccoli to dressing; toss to coat. Top with almonds and serve. |
|
<L1> ingredient
id |
ts |
value |
95 |
2017-11-08 03:12:18 |
1/4 cup slivered almonds, toasted |
|
98 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
10 |
2017-11-08 03:12:20 |
How to Make Broccoli, Roasted Garlic, and Potato Soup |
sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-roasted-garlic-potato-soup-recipe.jpg?itok=gILaBsey |
Roast 2 heads of garlic and freeze the extra for next time. |
Step 1 Preheat oven to 400ºF. Slice 1/4 inch off top of garlic head to expose cloves. Place, cut side up, in the center of a large piece of foil. Drizzle garlic with 1 tablespoon oil. Bring sides of foil up over garlic and fold tightly to seal; place on a baking sheet. Roast until very fragrant, soft, and golden, 40 to 45 minutes. Unwrap and let stand until cool enough to handle. Step 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until very tender and beginning to turn golden, about 5 minutes. Add broccoli, potato, and remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt. Cook, stirring, until slightly softened, about 3 minutes. Pour in 5 cups broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer until broccoli and potato are very tender, about 25 minutes. Squeeze roasted garlic cloves out of head; add to soup. Simmer for 5 minutes. Step 3 Working in batches, puree soup in a blender. (Remove center piece of blender lid to allow steam to escape and cover opening with a towel.) If soup is too thick, stir in up to 1 cup additional broth, 2 tablespoons at a time. Stir in vinegar, pepper, remaining 3/4 teaspoon salt, and honey, if desired. Top with yogurt, pepper, and parsley, if desired. |
|
<L1> ingredient
id |
ts |
value |
78 |
2017-11-08 03:12:10 |
1 small yellow onion, chopped |
|
97 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
10 |
2017-11-08 03:12:20 |
How to Make Broccoli, Roasted Garlic, and Potato Soup |
sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-roasted-garlic-potato-soup-recipe.jpg?itok=gILaBsey |
Roast 2 heads of garlic and freeze the extra for next time. |
Step 1 Preheat oven to 400ºF. Slice 1/4 inch off top of garlic head to expose cloves. Place, cut side up, in the center of a large piece of foil. Drizzle garlic with 1 tablespoon oil. Bring sides of foil up over garlic and fold tightly to seal; place on a baking sheet. Roast until very fragrant, soft, and golden, 40 to 45 minutes. Unwrap and let stand until cool enough to handle. Step 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until very tender and beginning to turn golden, about 5 minutes. Add broccoli, potato, and remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt. Cook, stirring, until slightly softened, about 3 minutes. Pour in 5 cups broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer until broccoli and potato are very tender, about 25 minutes. Squeeze roasted garlic cloves out of head; add to soup. Simmer for 5 minutes. Step 3 Working in batches, puree soup in a blender. (Remove center piece of blender lid to allow steam to escape and cover opening with a towel.) If soup is too thick, stir in up to 1 cup additional broth, 2 tablespoons at a time. Stir in vinegar, pepper, remaining 3/4 teaspoon salt, and honey, if desired. Top with yogurt, pepper, and parsley, if desired. |
|
<L1> ingredient
id |
ts |
value |
87 |
2017-11-08 03:12:18 |
1/4 cup avocado oil |
|
101 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
10 |
2017-11-08 03:12:20 |
How to Make Broccoli, Roasted Garlic, and Potato Soup |
sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-roasted-garlic-potato-soup-recipe.jpg?itok=gILaBsey |
Roast 2 heads of garlic and freeze the extra for next time. |
Step 1 Preheat oven to 400ºF. Slice 1/4 inch off top of garlic head to expose cloves. Place, cut side up, in the center of a large piece of foil. Drizzle garlic with 1 tablespoon oil. Bring sides of foil up over garlic and fold tightly to seal; place on a baking sheet. Roast until very fragrant, soft, and golden, 40 to 45 minutes. Unwrap and let stand until cool enough to handle. Step 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until very tender and beginning to turn golden, about 5 minutes. Add broccoli, potato, and remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt. Cook, stirring, until slightly softened, about 3 minutes. Pour in 5 cups broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer until broccoli and potato are very tender, about 25 minutes. Squeeze roasted garlic cloves out of head; add to soup. Simmer for 5 minutes. Step 3 Working in batches, puree soup in a blender. (Remove center piece of blender lid to allow steam to escape and cover opening with a towel.) If soup is too thick, stir in up to 1 cup additional broth, 2 tablespoons at a time. Stir in vinegar, pepper, remaining 3/4 teaspoon salt, and honey, if desired. Top with yogurt, pepper, and parsley, if desired. |
|
<L1> ingredient
id |
ts |
value |
88 |
2017-11-08 03:12:18 |
1 teaspoon salt |
|
96 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
10 |
2017-11-08 03:12:20 |
How to Make Broccoli, Roasted Garlic, and Potato Soup |
sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-roasted-garlic-potato-soup-recipe.jpg?itok=gILaBsey |
Roast 2 heads of garlic and freeze the extra for next time. |
Step 1 Preheat oven to 400ºF. Slice 1/4 inch off top of garlic head to expose cloves. Place, cut side up, in the center of a large piece of foil. Drizzle garlic with 1 tablespoon oil. Bring sides of foil up over garlic and fold tightly to seal; place on a baking sheet. Roast until very fragrant, soft, and golden, 40 to 45 minutes. Unwrap and let stand until cool enough to handle. Step 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until very tender and beginning to turn golden, about 5 minutes. Add broccoli, potato, and remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt. Cook, stirring, until slightly softened, about 3 minutes. Pour in 5 cups broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer until broccoli and potato are very tender, about 25 minutes. Squeeze roasted garlic cloves out of head; add to soup. Simmer for 5 minutes. Step 3 Working in batches, puree soup in a blender. (Remove center piece of blender lid to allow steam to escape and cover opening with a towel.) If soup is too thick, stir in up to 1 cup additional broth, 2 tablespoons at a time. Stir in vinegar, pepper, remaining 3/4 teaspoon salt, and honey, if desired. Top with yogurt, pepper, and parsley, if desired. |
|
<L1> ingredient
id |
ts |
value |
96 |
2017-11-08 03:12:20 |
1 head garlic |
|
99 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
10 |
2017-11-08 03:12:20 |
How to Make Broccoli, Roasted Garlic, and Potato Soup |
sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-roasted-garlic-potato-soup-recipe.jpg?itok=gILaBsey |
Roast 2 heads of garlic and freeze the extra for next time. |
Step 1 Preheat oven to 400ºF. Slice 1/4 inch off top of garlic head to expose cloves. Place, cut side up, in the center of a large piece of foil. Drizzle garlic with 1 tablespoon oil. Bring sides of foil up over garlic and fold tightly to seal; place on a baking sheet. Roast until very fragrant, soft, and golden, 40 to 45 minutes. Unwrap and let stand until cool enough to handle. Step 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until very tender and beginning to turn golden, about 5 minutes. Add broccoli, potato, and remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt. Cook, stirring, until slightly softened, about 3 minutes. Pour in 5 cups broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer until broccoli and potato are very tender, about 25 minutes. Squeeze roasted garlic cloves out of head; add to soup. Simmer for 5 minutes. Step 3 Working in batches, puree soup in a blender. (Remove center piece of blender lid to allow steam to escape and cover opening with a towel.) If soup is too thick, stir in up to 1 cup additional broth, 2 tablespoons at a time. Stir in vinegar, pepper, remaining 3/4 teaspoon salt, and honey, if desired. Top with yogurt, pepper, and parsley, if desired. |
|
<L1> ingredient
id |
ts |
value |
99 |
2017-11-08 03:12:20 |
1 1/2 pounds fresh broccoli, florets coarsely chopped, stems peeled and chopped (about 6 cups) |
|