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34 | 52 | 2017-09-25 02:55:49 | How to Make Chicken Soup in the Pressure Cooker | 1 3- to 4-pound chicken, or an equivalent mix of bone-in thighs, legs, or breast meat 4 ribs celery, sliced 3 medium carrots, peeled and sliced 1 medium parsnip, halved lengthwise and sliced 1 medium yellow onion, diced 3 cloves garlic, smashed and peeled 12 sprigs fresh flat leaf parsley 3 large sprigs fresh thyme 4 teaspoons salt 2 quarts water Special Equipment: 6-quart electric or stovetop pressure cooker (like an Instant Pot) |
Stovetop Instructions: Put the chicken in a large soup pot or Dutch oven, breast side up. Add the rest of the ingredients to the pot, pouring in the water last to avoid splashing. Cover the pot and place it on the stove over medium heat. When the soup comes to a boil, turn it down to low and simmer, covered, until the chicken is tender and the meat is just beginning to come away from the bones, about 1 hour and 15 minutes. Continue with the remaining steps as described in the recipe below. |
1 Put the chicken in the pot of a pressure cooker, breast side up. 2 Layer all of the other ingredients into the pot, pouring in the water last to avoid splashing. Adding four teaspoons of salt at this point will result in a well-seasoned soup broth. Use less salt or eliminate if you'd like to make basic chicken broth to use for other purposes. 3 Cook the soup: Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. Select the “Manual” program, then set the time to 25 minutes at high pressure. (Instant Pot users can also select the "Soup" program and follow the same cooking time. For stovetop pressure cookers, cook at high pressure for 22 minutes.) It will take about 35 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about one hour. 4 When the soup has finished cooking, wait about 15 minutes before "quick" releasing the pressure. This helps prevent a lot of steamy broth spitting out of the valve. Even so be careful when releasing the steam! You can also let the pressure release naturally, though this will take quite a while. Wait until the pressure cooker’s float valve has returned to its "down" position before opening the pressure cooker. 5 Prepare the chicken meat: Use a pair of tongs or a slotted spoon to remove the chicken from the pot, and transfer it to a dish to cool until you can comfortably handle it, about 20 minutes. It may come apart as you are removing it from the pot, so go slowly and carefully. Take the meat off of the bones, and discard the bones, skin, and cartilage. Cut or tear the meat into bite-sized pieces. 6 Stir the chicken meat back into the soup. Ladle into bowls and serve. Let any leftover soup cool completely, then store in the fridge for up to 5 days or freeze for up to 3 months. The soup may gel as it cools; it will liquefy again when heated. |
The minute anybody in my house comes down with the slightest sniffle, I run to the store for ingredients for chicken soup. It’s the go-to cure-all around here! The recipe I make is classic and very simple, but to get it ready even more quickly, I make it in the pressure cooker. Pressure cooking in the Instant Pot (or any electric pressure cooker) reduces the cooking time a fair amount. Using an electric one also allows you to leave the pot unattended while it cooks. The cooker will even switch to a “Keep Warm” setting once cooking has finished so you don’t have to worry about turning off the cooker right away when the soup is done. Just throw all the ingredients in the pot, press a button, and come back to piping hot soup later on! I use a whole chicken for my soup for a few reasons: First, It’s the most economical way to go. Second, I like having a mix of white and dark meat. And third, all of the bones and cartilage help to create a rich, nourishing broth. You can also use any mix of bone-in drumsticks, thighs, or breast meat. Remove the skin if you like, but I like a little bit of rendered chicken fat in my soup! You’ll need a 6-quart or larger pressure cooker for this recipe. The pot should be just big enough to fit a 3- to 4-pound chicken. If you have a larger pressure cooker (8-quart or bigger), you can also get away with using a slightly larger chicken. Be careful when doing a quick-release because liquid-heavy pressure cooker recipes like this soup can release a lot of steam during the venting step after cooking. If you want to avoid the jet of steam entirely, you can wait for the pressure to release naturally. Just wait until the pressure cooker’s float valve has returned to its “down” position. This will take quite a while, though, since this recipe contains a lot of liquid. Good chicken soup made with the whole chicken will often develop a jelly-like consistency once chilled, so don’t be alarmed if this happens to you! The soup will turn back into liquid when warmed. For a more filling meal, you can stir some cooked noodles into the soup, or even make dumplings to cook on top. I prefer to cook the noodles separately so that they don’t absorb a ton of moisture from the soup itself. I mix them in just before serving, and store them separately from the soup in the fridge. To make chicken and dumplings, mix up a basic dumpling dough, spoon it over the finished soup, and lock the lid back on. Cook on “low pressure” for 10 minutes (or 8 minutes for stovetop pressure cooker, or 20 minutes simmered over low heat for stovetop). |
Coco Morante | Quick chicken soup in the pressure cooker! Classic recipe with whole chicken (or chicken pieces), carrots, onions, and celery. Ready in 60 minutes. | Coco Morante | Quick chicken soup in the pressure cooker! Classic recipe with whole chicken (or chicken pieces), carrots, onions, and celery. Ready in 60 minutes. | 20 minutes | 1 hour | 4 to 6 servings | 24 | 2017-09-25 02:55:04 | |
35 | 53 | 2017-09-25 02:55:53 | Salisbury Steak with Mushroom Gravy | For the steaks: 1 pound ground beef 1/3 cup plain breadcrumbs 1 large egg 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons neutral-flavored oil cooking oil (I use avocado oil) For the mushroom sauce: 8 ounces crimini or brown mushrooms, sliced 1 small yellow onion, sliced 1 clove garlic, chopped 2 tablespoons tomato paste 1 1/2 teaspoons prepared yellow mustard 1 1/2 cups low sodium beef broth 2 teaspoons cornstarch 1 tablespoon water 2 tablespoons chopped fresh parsley, for garnish (optional) |
Serve with buttered noodles or mashed potatoes. | 1 Make the beef patties: In a mixing bowl, use your hands to mix together the ground beef, breadcrumbs, egg, salt, and pepper. Divide the mixture into four equal pieces, then use your hands to gently shape each piece into a 1/2-inch-thick patty. 2 Sear the patties in a skillet: Heat the oil in a large skillet over medium heat. When the oil is shimmering, sear the patties on one side for 3 minutes, then flip them with a thin, flexible spatula. Sear them on the other side for another 3 minutes. Transfer the patties to a plate. 3 Cook the mushrooms, onions, and garlic: There should be a few teaspoons of fat left in the pan from cooking the patties, but add additional oil if needed. Still over medium heat, add the mushrooms, onions, and garlic to the skillet. Cook, stirring often, until the mushrooms have given up their liquid and just begun to brown, 6 to 8 minutes. 4 Stir in the liquids and braise the patties: Stir the tomato paste, mustard, and beef broth into the mushrooms and onions. Use a spoon to scrape up any brown bits from the skillet. Return the patties to the skillet, spooning a bit of the cooking liquid, mushrooms, and onions over each one. Cover the skillet turn the heat down to low. Let the patties braise in the covered skillet for 30 minutes. While the patties are simmering, you can boil a pot of noodles, make mashed potatoes, and/or prepare any other vegetable quick side dishes. 5 Thicken the cooking liquid into a gravy: Uncover the skillet and use a spoon to nudge the patties to the side of the skillet. In a small bowl, stir together the cornstarch and water. Stir in the cornstarch mixture and let it boil for about a minute, until the gravy has thickened, then turn off the heat. 6 Serve the Salisbury steaks: Transfer the patties to plates and ladle the gravy over top. Sprinkle with chopped parsley, if you like, and serve hot with egg noodles or mashed potatoes alongside. |
Salisbury steak is such a satisfying skillet dinner! Did you grow up eating it? The name is a little misleading — these “steaks” are actually ground beef held together with egg and breadcrumbs. They’re basically single serving patties of meatloaf that are seared and then braised in a savory mushroom gravy. We eat a lot of ground meat in my house, so it’s nice to have a variety of dishes in rotation. When we’re tired of pasta with meatballs, Joe’s Special, chili, and our other standbys, that means it’s time to circle back to Salisbury steak. This recipe is a little (okay, a lot) retro, but it totally hits the spot. It’s also much more economical than actual steak, especially since we prefer to buy grass-fed beef in our house and dinner for two can get spendy. While the steaks are cooking, I like to boil up a pot of egg noodles or mashed potatoes. I also either microwave some bagged frozen vegetables or throw together a quick salad to round out the meal. Whether you enjoyed Salisbury steak growing up, or you have only glimpsed it among the frozen TV dinners at the grocery store, I urge you to give this homemade version a try! |
Coco Morante | August 23, 2017 | Classic Salisbury Steak with Mushroom Gravy! Ready in under an hour, cooks all in one skillet. Serve with buttered noodles or mashed potatoes. | Coco Morante | Classic Salisbury Steak with Mushroom Gravy! Ready in under an hour, cooks all in one skillet. Serve with buttered noodles or mashed potatoes. | 10 minutes | 45 minutes | 4 servings | 24 | 2017-09-25 02:55:04 |
36 | 55 | 2017-09-25 02:55:55 | Sous Vide French Dip Sandwiches | Look for top or bottom round roast for this recipe since these cuts are less fatty and easier to cut into thin slices. Use chuck roast if round roast can't be found and cut thicker slices. The roast from this recipe is also fantastic for lunch sandwiches, tacos, salads, and any other recipe calling for tender slices of steak or beef. Instead of doing the second sear on the stovetop, try grilling it! This gives the meat a nice smoky flavor. Make-ahead instructions: Cook the roast as per the recipe through the end of the sous vide cook time. Lift the roast from the water and transfer it to a bowl of cold water to cool it down. Once cooled, refrigerate until ready to serve. Re-warm in a 140F sous vide bath for an hour or so, then continue with searing the roast and assembling the sandwiches. |
1 Calculate your cooking time: This roast cooks sous vide for 18 to 24 hours, so it's important to begin cooking with your serving time in mind. Calculate backward from your dinner time to figure out when you should start cooking the roast. For make-ahead instructions if you don't plan on serving your sandwiches right away, see the instructions in the headnotes. 2 Trim and season the roast: Trim any large pieces of fat from the exterior of the roast, but don't worry about getting every last speck. Season it on all sides with the salt and pepper. 3 Sear the roast: Warm a large skillet over medium-high heat and add 1 tablespoon of oil. When the oil shimmers and glides smoothly, and a flick of water evaporates on contact with the pan, add the roast. Sear the roast very well on all sides, 4 to 5 minutes per side. The seared surfaces should look dark reddish-brown. If the oil starts to get smoky, lower the heat slightly; otherwise, maintain a medium-high heat for the best sear. 4 Transfer the seared beef to a plate to cool slightly. If the roast is still scorching hot from the pan when you put it in the plastic bag, it can melt a hole in the plastic. 5 Deglaze the pan with the wine: With the pan still over medium-high heat, add the wine all at once. It will bubble and steam as it hits the pan. As it bubbles, use a stiff spatula to scrape up any dark bits that were stuck. Once you've scraped up all the bits and the wine is simmering, pour it carefully into a measuring cup. Let it cool slightly. 6 Pack up the roast for sous vide cooking: Place a 1-gallon plastic freezer bag on your counter and fold the top outwards to form a cuff; this will help it stand up and make it easier to fill. (Alternatively, place the bag in a bowl while filling). Place the slightly cooled roast into the bag. Pour the wine and broth over top, and tuck the bay leaf inside. Zip the bag almost entirely shut, leaving about an inch open at one edge. 7 Seal the bag: Fill a large stock pot three-quarters full with water. Submerge the bag with the roast until just the zipper part of the bag is above the water. As you submerge the bag, the pressure of the water will press the sides of the plastic bag up against the roast and the liquid, "hugging" the ingredients. You may need to use your hands or a spatula to poke the roast below the surface of the water and force out any bubbles. Once all the air bubble are out, submerge the bag up to the zipper, then zip it all the way closed so the bag is sealed. Lift the roast from the water and place it on a dishtowel while you heat the water. As you lift the bag, the plastic should look like it's hugging the ingredients inside the bag. A few small air pockets are fine; vacuum-sealing isn't necessary. Check carefully to make sure the bag isn't leaking; if it is, transfer it to a new bag and repeat this sealing step. 8 Heat the water with the immersion circulator: Place the pot of water on a trivet or other heatproof surface. Place the immersion circulator in the water and set it to heat the water based on your preferred doneness for the roast beef: 135°F (medium-rare), 140°F (medium), 145°F (medium-well) or 150°F (well-done). It will take approximately 5 to 10 minutes for the water to heat, depending on the volume of water in your pot. (You can also use warm water out of the tap to cut down on heating time.) Once the water is up to temp, your immersion circulator will indicate that you're ready to start cooking. With Joule, this is controlled through the Joule app: Open the app on your phone and press the orange circular button in the bottom right corner. Input the temperature and press the orange button again to start the device and begin heating the water. 9 Cook the roast: Once the water has finished heating, lower the roast into the water. It's fine if the zipper is above the surface of the water, but the roast itself should be completely submerged by at least an inch or so. Add more water if needed. Cook the roast for 18 to 24 hours (yes, hours!). It will become more tender the longer you let it cook. Set a timer so you know when it's ready. 10 Check the roast and monitor the water during cooking: Every so often during cooking, take a peek at your roast and make sure that it's still submerged in the water and the bag isn't leaking. (If it's leaking, the liquid will start to look diluted and you'll notice air bubbles in the bag. Just transfer the roast and liquid to another bag and carry on with cooking. This doesn't happen very often, but is something to watch out for.) Keep an eye on the water level and add additional water if it looks like it's getting low. The immersion circulator will heat the water right back up to temperature. To help prevent evaporation, you can also cover your pot with plastic wrap, a silicon bowl cover (as I have), or any other cover. 11 Cook the onions at any point while the roast is cooking: At any point during this cooking time when you have a spare 10 minutes, cook the onions. Warm a teaspoon or two of oil in a skillet and cook the onions with 1/4 teaspoon salt until they are very soft and browned. If you're not serving them right away, cool and refrigerate until needed. To reheat, add them to a hot skillet and stir until warmed through. 12 Sear the roast (again!): When you're done cooking the roast, lift the bag from the water and set it on a kitchen towel on the counter. Warm a tablespoon of oil in a large skillet over medium-high heat. Open the bag with the roast; be careful not to spill any of the cooking liquid. Use tongs to lift the roast from the bag and transfer it to a cutting board. Pat it dry on all sides. Transfer the roast to the hot skillet and sear on all sides, 2 to 3 minutes per side, until the outside is very crusty. Add more oil as needed to the pan. Once seared, set the roast on a cutting board until ready to slice. 13 Strain the "jus": While the roast sears, strain the cooking liquid ("jus") into a measuring cup. Taste and add salt or pepper if needed. If the jus seems overly concentrated to you, add a little water to thin it out again. Use a little of the jus to deglaze the pan after searing the roast, if you like. Transfer the jus to individual cups for serving. 14 Toast the French rolls: Warm the oven to 400F. Open up all the French rolls and arrange them in a single layer on a baking sheet with the cut sides facing up. Toast in the hot oven until they are warm and feel crispy when you press the surface of the bread, about 5 minutes. Remove from the oven, but leave the oven on. If you like, spoon a little of the beef jus over the bottom buns for flavor. 15 Slice the beef: Use a sharp chef's knife and slice the beef against the grain as thinly as possible. 16 Assemble the sandwiches: Pile slices of beef on the bottom half of the rolls. The meat should divide equally between all the rolls, but you may have some leftover. Top each pile of beef with some onions and a slice or two of cheese, if desired. 17 Broil the sandwiches: Set aside the tops of the buns so they don't burn. Switch the oven to "broil" and slide the pan of sandwiches under the broiler. Broil until the cheese starts to melt, about 1 minute. 18 Serve the sandwiches: Top each sandwich with the top bun. Serve with the jus alongside for dipping. (Refrigerate leftovers and consume within 3 to 4 days, or freeze for up to 3 months.) |
Emma Christensen | May 30, 2017 | Sous Vide French Dip Sandwiches! Cooking sous vide makes the most tender roast beef EVER. This is a perfect starter recipe if you're new to sous vide cooking. | Emma Christensen | Sous Vide French Dip Sandwiches! Cooking sous vide makes the most tender roast beef EVER. This is a perfect starter recipe if you're new to sous vide cooking. | 45 minutes | 6 to 8 sandwiches | 21 | 2017-09-25 02:54:45 | |||
37 | 57 | 2017-09-25 02:56:03 | Pressure Cooker Beef Brisket | 2 1/2 to 3 1/2 pounds beef brisket (certified kosher, if needed) 1 1/2 teaspoons kosher salt, divided 1/2 teaspoon ground black pepper 1 tablespoon olive oil 3 medium yellow onions, sliced 3 large garlic cloves, peeled 1/2 cup water 1/2 cup dry red wine 1/4 cup ketchup 1 teaspoon dried rosemary 1 teaspoon dried thyme leaves 1 teaspoon paprika Special equipment: 6-quart electric or stovetop pressure cooker, or larger (like an Instant Pot) Immersion blender, or regular blender |
Oven-cooking Instructions: Using a Dutch oven or other heavy pot with a lid placed over medium-high heat, follow the instructions for searing the brisket, cooking the onions, and mixing in the other ingredients as described in the pressure cooker recipe. Make sure the fat cap is facing up when you add the brisket back to the pan. Cover the pot and transfer to a 325F oven to cook for 3 hours, until the brisket is tender. Make-ahead Instructions: Cook the brisket as indicated, allow it to cool, and refrigerate on its own. Refrigerate the strained onions and garlic separately. Transfer the cooking liquid to a storage container and refrigerate separately. The next day, scrape the solidified fat from the top of the liquid and discard. Warm the cooking liquid, onions, and garlic in the pressure cooker or in a medium saucepan. With an immersion blender or in a blender, blend the cooking liquid, onions and garlic into a thick gravy. Warm the brisket in the gravy before serving. |
1 Prepare the brisket: Rinse the brisket and pat it dry with paper towels. If your brisket has more than 1/4-inch layer of fat, trim off the excess. Season it on both sides with 1 teaspoon of the salt and the ground pepper. 2 Sear the brisket: Select the “Sauté” program on your pressure cooker, adjust it to its highest heat setting, and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium high heat.) Use a pair of tongs to lower the brisket into the pot with the side with the most fat facing down, and let it sear for 6 minutes. Turn it over and sear it for 6 more minutes. Both sides should be a rich, dark brown color. Transfer the seared brisket to a plate. 3 Cook the onions and garlic: Adjust your pressure cooker to its medium "Sauté" setting. (If you are using a stovetop pressure cooker, lower the heat to medium.) There should be plenty of fat left in the pan after searing the brisket; if not, add another teaspoon or two of olive oil to cook the onions. Add the onions, garlic, and the remaining 1/2 teaspoon of salt. Cook, stirring frequently, until the onions are soft and beginning to brown, about 10 minutes. Scrape the bottom of the pot as you stir the onions to help release all of the browned bits from the bottom of the pot. 4 Stir the water, wine, ketchup, and spices into the onions and garlic. 5 Cook the brisket: Use a pair of tongs to lower the seared brisket back into the pressure cooker, with the side with the most fat facing up. Place the lid on your pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Manual” program, then set the time to 50 minutes at high pressure. (For stovetop pressure cookers, cook for 45 minutes at high pressure.) It will take about 10 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about 60 minutes. 6 Release the pressure: You can either perform a quick pressure release by moving the vent from “Sealing” to “Venting,” or you can let the pot depressurize naturally (this takes about 20 minutes). (For stovetop pressure cookers, perform a quick pressure release.) 7 Separate the brisket, onions, and cooking liquid: Use tongs to transfer the brisket to a plate or carving board. Strain the cooking liquid into a fat separator, collecting the cooked onions and garlic in the strainer. 8 Make the gravy: Return the drained onions and garlic to the pressure cooker pot. Pour the cooking liquid from the fat separator back into the pot, discarding the fat that is left behind. (If you don't have a fat separator, wait for the fat to rise to the top of the liquid, then skim off as much as you can.) With an immersion blender, blend the cooking liquid, onions and garlic into a thick gravy. (Alternatively, transfer the liquid, onions, and garlic to a blender to puree. Don't fill the blender more than halfway, and be careful of the steam when opening the blender pitcher. 9 To serve: Slice the brisket against the grain into thin (1/4-inch) slices. Pour the gravy over the brisket and serve hot. |
My family has always cooked our Passover brisket in the oven, low and slow. It’s delicious, but takes over three hours to make! This year, I wanted to see if I could speed up the process using a pressure cooker. And you know what? You can. Using a pressure cooker, like the Instant Pot, you can make tender, deeply flavorful brisket with a thick, rich gravy in about half the time! If you’re making this brisket recipe for Passover, be sure to buy a kosher brisket, along with “kosher for Passover” brands of red wine and ketchup. If you are celebrating according to very strict kosher laws, you may also want to make sure your spices are designated “kosher for Passover.” Online stores like Rockland Kosher Supermarket are great resources for ingredients if you’re unable to track them down in your area. The gravy gets lots of flavor from the seared meat, so whatever you do, don’t skip on that step! Give the brisket a good six minutes on each side so that it becomes deeply and thoroughly browned. After the brisket is seared, quickly sauté the onions and garlic until they give up their liquid and the onions begin to brown. While they cook, scrape up any browned bits leftover from searing the brisket – these make the broth extra flavorful! Oh, and one more great bonus of pressure cooking: You can make the gravy right in the pot! Use an immersion blender to whiz the onions and garlic into the cooking liquid, making a thick, rich gravy. This also means zero stuck-on mess to clean up at the end of cooking. How much better does it get? |
Coco Morante | Tender brisket in half the time with the pressure cooker! Perfect for Passover dinner or Sunday suppers. Easy blender gravy. | Coco Morante | Tender brisket in half the time with the pressure cooker! Perfect for Passover dinner or Sunday suppers. Easy blender gravy. | 15 minutes | 1 hour, 30 minutes | 6 to 8 servings | 24 | 2017-09-25 02:55:04 | |
38 | 58 | 2017-09-25 02:56:10 | Steak Salad with Miso Vinaigrette | For the miso dressing: 3 tablespoons white miso, or other light-colored miso 2 tablespoons rice vinegar 1 teaspoon Dijon mustard 1 teaspoon maple syrup (optional) 1 tablespoon neutral flavored oil For the steak: 1 pound skirt steak 1 teaspoon paprika (sweet, hot, or smoked — your choice) 1 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper 2 teaspoons high-heat cooking oil For the salad: 6 to 8 cups spring greens 2 carrots, peeled and sliced 4 to 6 radishes, thinly sliced 1 apple, any kind, cored and thinly sliced |
Look for miso in the refrigerated section of your grocery store, sometimes near the produce section. Buy for white miso, or use any light-colored miso. I like the chickpea miso from Miso Masters. | 1 Make the miso dressing: Whisk together miso, rice vinegar, Dijon, maple syrup, and oil. Use a blender for a creamier consistency. (This can be done several days in advance; whisk before tossing the salad if the dressing has separated.) 2 Warm the pan for the steak: Heat a large cast iron or stainless steel skillet (or grill pan) over medium-high heat until it is very hot and a drop of water evaporates on contact, 3 to 5 minutes. 3 Season the steak: While the pan is heating, mix together paprika, garlic powder, salt, and pepper and pat the onto the steak on all sides. 4 Cook the steak: Turn on a vent fan or open a window – searing the steak will create a lot of smoke. Add the oil to the hot pan and tilt the pan to coat the bottom. Place the steak in the middle of the pan and cook for 3 to 4 minutes. Flip and cook for 3 to 4 minutes on the second side, or until it has reached your desired doneness. (My steak reached 125ºF, rare, in about 7 minutes total.) 5 Rest the steak: When steak is done, move it to a cutting board to rest for 10 minutes. 6 Slice the steak: After the resting period, slice against the grain, and trim off any excess fat or gristle. The steak can be served immediately with the salad, or cooled and refrigerated for up to 5 days for quick meals. 7 Toss the salad: When you’re ready to eat, toss greens, carrots, radishes, and apples together in a large bowl with a tablespoon of the miso vinaigrette. Taste one of the leaves and add more vinaigrette, one tablespoon at a time, to taste. 8 Serve the salad: Divide the salad between four plates. Top with slices of steak, dividing the steak evenly between all the plates. For dinner parties, serve the salad on a large platter and let guests help themselves. (This recipe can also be easily doubled for larger parties.) |
I come from California, the land of salad for dinner. You can’t ask for a much simpler homemade meal (I mean, unless cereal counts). With this easy and delicious steak salad, pan-seared skirt steak sits atop a bed of spring greens, carrots, radishes, and apples. The miso vinaigrette- tangy, sweet, substantial, and full of umami, provides another layer of wow. You may only know miso from its ubiquitous appearance as a soup at your favorite sushi joint, but miso is so much more! Miso is a thick fermented paste made from a combination of legumes and grains – it can take over a year to make! Miso can range in color and flavor from dark-hued and super funky to light, buttery, and almost sweet. It can provide amazing depth of flavor to all sorts of dishes, and in the case of this dressing, it also acts as a thickener – which means less need for oil! One of the things I love about this skirt steak salad is that it’s so incredibly quick to make. If I’m feeling organized, I prep and cook the individual ingredients on Sunday so I can toss together quick meals all week long, but you can also easily make the recipe, start to finish, in 30 minutes. I chose apples, carrots, and radishes to round out this salad because I always have them on hand and because they pair so well with miso. You can get creative, though, and try this salad with seasonal fruits and veggies of your choice. Miso also pairs particularly well with corn, mushrooms, beets, citrus, eggplant, and pineapple. Come to think of it, that sounds like a pretty fantastic salad, too. California is having one of its wettest years on record, so I have yet to pull out the grill, but I’m not going to let the weather stand in the way of delicious steak. Instead, I pull out my cast iron skillet or grill pan to cook a steak with a nice crust and juicy interior. You’ll need to open the windows and turn your hood fan onto high while you heat the pan and during the cooking – searing steak can create a lot of smoke! It also helps to leave your steak on the counter for about 30 minutes to take some of the chill off. |
Sabrina Modelle | QUICK and EASY steak salad with a light miso vinaigrette. Ready in 30 minutes, or make-ahead for an even quicker weekday meal. Gluten-free. | Sabrina Modelle | QUICK and EASY steak salad with a light miso vinaigrette. Ready in 30 minutes, or make-ahead for an even quicker weekday meal. Gluten-free. | 15 minutes | 20 minutes | Serves 4 | 3 | 2017-09-25 02:40:59 | |
39 | 60 | 2017-09-25 02:56:18 | Quick & Easy Hamburger Soup | 1 to 1 1/3 pound ground beef 1 cup diced yellow onion (from 1 small onion or 1/2 large onion) 2 stalks celery, diced 2 large carrots, diced 1 sweet bell pepper, seeded and diced 3 cloves garlic, minced 1 can (14.5 oz) diced tomatoes 2 tablespoons tomato paste 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 cups beef broth 1/2 cup red wine, optional 1 cup elbow macaroni, optional |
1 Brown the beef: In a large Dutch oven or stock pot over medium heat, brown the ground beef, breaking it apart with a wooden spoon into large chunks. When browned, use a slotted spoon to transfer the ground beef onto a paper towel lined plate to drain. Set it aside. 2 Cook the vegetables: Pour off all but 1 tablespoon of the rendered fat from the ground beef (or add enough olive oil to make 1 tablespoon if there's not much fat). Add the diced onion, celery, carrot and bell pepper and cook over medium heat until softened, about 5 minutes. 3 Add the seasonings, tomatoes, and broth: Stir in the tomato paste and garlic, and cook about 30 seconds, until fragrant. Add in the oregano, salt, and pepper, and stir to combine. Stir in the diced tomatoes, beef broth, and red wine (if using). Lastly, add the cooked ground beef back to the pan. Taste and adjust seasonings as needed. 4 Simmer the soup: Bring the soup to a rapid simmer. Reduce the heat to medium-low, cover the pot, and cook for about 20 minutes. If you are adding elbow macaroni, add it halfway through cooking, and cook until the pasta is tender. 5 Serve immediately. Leftovers will keep up to 5 days refrigerated, or up to 3 months frozen. |
No matter what season, the chances are soup is a good answer to “what’s for dinner?” It may be the answer on a cold and chilly day, or just when you have no other ideas for dinner and need something fast. Soup is warm, comforting and always delicious. This hamburger soup is a quick meal when you need it, but that tastes like it has been tucked away on the stove for hours, Make this soup your own by adding in some macaroni or other pasta, or give it a spicy kick with a dash of cayenne. Serve it with some crusty garlic bread on the side for a perfect home-cooked meal! |
Megan Keno | Hamburger Soup -- so QUICK and EASY! Great last-minute weeknight meal. Ready in 30 minutes. | Megan Keno | Hamburger Soup -- so QUICK and EASY! Great last-minute weeknight meal. Ready in 30 minutes. | 10 minutes | 30 minutes | 4 to 6 servings | 12 | 2017-09-25 02:53:24 | ||
40 | 62 | 2017-09-25 02:56:27 | Joe’s Special (Scrambled Eggs with Spinach, Beef, and Mushrooms) | 2 tablespoons unsalted butter 8 ounces crimini mushrooms, sliced 1 medium yellow onion, diced 4 cloves garlic, chopped 1 teaspoon salt, divided 6-ounce bag (8 cups) baby spinach 1 pound (85 to 95%) lean ground beef 1 teaspoon Worcestershire sauce 1/4 teaspoon ground black pepper 1/8 teaspoon ground nutmeg 6 large eggs 1 teaspoon Tabasco sauce, optional Sliced sourdough bread or rolls, to serve |
1 Cook the mushrooms, if using: Melt the butter in a large (12-inch) skillet over medium heat. Add the mushrooms into the skillet in a single layer and leave them alone, without stirring, until they begin to brown, about five minutes. 2 Cook the onions: Add the onions, garlic, and 1/2 teaspoon of the salt to the mushrooms. Cook, stirring occasionally, until the onions are softened and the garlic has lost its raw bite, about five more minutes. 3 Wilt the spinach: Add the spinach to the skillet, stirring it into the other ingredients for a couple minutes so that it wilts and reduces in volume. When the spinach has just barely wilted, transfer everything from the skillet to a large, shallow serving bowl. 4 Cook the ground beef. Add the ground beef to the empty skillet over medium heat. Sprinkle the Worcestershire sauce, pepper, nutmeg, and remaining 1/2 teaspoon of salt over top. Cook the beef, breaking it up with your spatula into crumbles. Continue to cook until the beef is fully cooked through with no trace of pink remaining, 8 to 10 minutes. Transfer the cooked beef to the serving bowl with the sautéed vegetables. Pour off any fat still in the pan, leaving just a thin film to cook the eggs. (Add a teaspoon of cooking oil or butter if the pan seems dry.) 5 Scramble the eggs. Return the pan to the stove and reduce the heat to medium low. In a medium mixing bowl, whisk the eggs with tabasco, just until thoroughly combined. Pour the eggs into the skillet, and scramble just until the curds are barely wet and beginning to break apart, stirring often, about five minutes. 6 Mix everything together and serve. Add the cooked beef and vegetables back to the skillet, breaking up the eggs into bite sized pieces and stirring everything together until evenly combined. Transfer everything back to the serving bowl and serve hot, with sourdough bread alongside. |
Have you ever heard of Joe’s Special? This is a classic San Francisco diner dish dating back to the 1920s. It’s a hearty scramble of eggs, ground beef, spinach, mushrooms, and onions. This scramble is great any time of day, but in my house growing up, we always had it for dinner, with thick slices of San Francisco sourdough bread alongside. Back in the 80’s, my dad used frozen spinach, canned mushrooms, and granulated garlic in his version of Joe’s Special. The mushrooms were optional at the diner, but my dad always included them. The recipe I make now is a fresh and modern take on my dad’s version. I use fresh baby spinach, sliced crimini mushrooms, and lots of fresh diced garlic. I buy the bags of triple-washed baby spinach, which are almost as convenient as frozen spinach. The whole thing cooks in one skillet, with the vegetables, meat, and eggs cooked one after the next. So easy and fast! First, cook the mushrooms, onions, and garlic. Next, throw in some spinach and let it wilt. Then, you cook the ground beef, and finally, scramble the eggs. Stir it all together and dinner is served. Joe’s Special is best served with sliced bread. Sourdough is my favorite, and it’s the classic San Francisco choice. Use a fork to scoot some of the scramble onto the bread and enjoy! |
Coco Morante | Make a diner classic for dinner tonight - Joe's Special! Scrambled eggs with spinach, beef, onions, garlic, and mushrooms. 30 minutes. | Coco Morante | Make a diner classic for dinner tonight - Joe's Special! Scrambled eggs with spinach, beef, onions, garlic, and mushrooms. 30 minutes. | 10 minutes | 30 minutes | 4 to 6 servings | 24 | 2017-09-25 02:55:04 | ||
41 | 63 | 2017-09-25 02:56:28 | Pressure Cooker Porcupine Meatballs | 2 tablespoons olive or vegetable oil 1 medium yellow onion, chopped (reserve half) 2 cloves garlic, minced (reserve half) 1 can (15 ounces) tomato sauce 1/2 cup water 1 tablespoon Worcestershire sauce 1 pound ground beef (85% lean) 1/2 cup long grain rice 1 teaspoon salt 1/2 teaspoon ground black pepper Special Equipment: 6-quart Instant Pot, or other pressure cooker | Stovetop Instructions: Sauté half of the onions and garlic in oil in a thick-bottomed pot over medium heat. Add the tomato sauce, water, and Worcestershire sauce, increasing the water to one full cup. While the sauce is coming up to a simmer, make the meatballs. Drop the meatballs into the simmering sauce, cover the pot, and reduce the heat to low. Let simmer until meatballs are cooked through, about 45 minutes. |
1 Sauté the onion and garlic: Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium heat.) Add half of the chopped onions and garlic. Sauté until the onions are softened and translucent, about five minutes. 2 Stir in the tomato sauce, Worcestershire sauce, and water. Let this warm until it comes to a simmer. 3 Make the meatballs: While tomato sauce is coming up to a simmer, make the meatballs. In a mixing bowl, combine the beef, rice, salt, pepper, and the rest of the chopped onions and garlic. Roll into ping-pong ball-sized meatballs (1 1/2 inches or so). 4 Cook the meatballs: Gently place the meatballs in to the pot a single layer. Spoon a little bit of sauce over the top of each one. Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. Select the “Manual” program, then set the time to 15 minutes at high pressure. (For stovetop pressure cookers, cook at high pressure for 12 minutes.) It will take about 10 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about 25 minutes. 5 To serve: You can either perform a quick pressure release by moving the vent from “Sealing” to “Venting,” or you can let the pot depressurize naturally (this takes about 20 minutes), then open it when you’re ready to serve the meatballs. (For stovetop pressure cookers, perform a quick pressure release.) |
Don’t worry – these meatballs aren’t actually made out of porcupines! The name refers to the grains of rice that get mixed in with the meatballs and poke out as they simmer, resembling spines on a porcupine. With rice and meat all in one dish, you just need a vegetable side to complete the meal. This recipe is an update on a classic 1970s Betty Crocker dish, Oven Porcupines. The original version is baked in the oven for an hour, but my recipe is made in an electric pressure cooker (I’ve included stovetop instructions, too). These pressure cooker meatballs are done in about half the time of the original, making it perfect for a midweek meal. If you’re new to pressure cooking, an electric, programmable model is a great place to start. There are a few well-rated brands on the market. I use the 6-quart Instant Pot IP-DUO60 most of the time, which is a good size if you’re serving 4 to 6 people. We’re a household of two and we like having leftovers, so this size works out well for us. My favorite way to serve these porcupine meatballs is with mixed steamed vegetables on the side. You know that classic frozen mix of carrots, corn, peas, green beans and lima beans? I microwave a big bowl of them while the meatballs are cooking, so everything is done at the same time. I also like to serve these meatballs on top of spiralized zucchini noodles, or with riced cauliflower. For a retro dinner a la Betty Crocker, serve them with iceberg wedge salads and steamed, buttered green beans. |
Coco Morante | Classic retro dinner, made in the pressure cooker. Ground beef and rice meatballs in a simple tomato sauce. (No porcupines!) 30 minute dinner. | Coco Morante | Classic retro dinner, made in the pressure cooker. Ground beef and rice meatballs in a simple tomato sauce. (No porcupines!) 30 minute dinner. | 10 minutes | 30 minutes | 4 (makes about 1 dozen meatballs) | 24 | 2017-09-25 02:55:04 | |
42 | 64 | 2017-09-25 02:56:29 | Pressure Cooker Ground Beef Chili | 1 tablespoon olive or vegetable oil 1 medium green bell pepper, chopped 1 medium yellow onion, chopped 2 ribs celery, chopped 1 clove garlic, finely chopped 1 pound ground beef (85% lean) 2 tablespoons chili powder 1 1/2 teaspoons salt 1/2 teaspoon oregano 3 tablespoons tomato paste 1 (14-ounce) can diced tomatoes 1 can kidney beans, drained and rinsed 1 cup shredded cheese, any favorite mix, to serve 2 green onions, sliced thinly, to serve Special equipment: 6-quart Instant Pot, or other pressure cooker |
If you have leftover tomato paste after making this recipe, you can freeze it in tablespoon portions for another recipe. Note that no extra liquid needs to be added to this recipe. The liquid from the canned tomatoes is sufficient. Stovetop Instructions: In a medium saucepan or soup pot, cook the bell pepper, onion, celery and garlic in olive oil over medium heat until the onions are softened and translucent. Add the ground beef and cook until no longer pink. Add the spices, tomato paste, tomatoes, and beans, along with a cup of water or broth. Bring to a simmer. then turn the heat down to low, cover the pot, and let simmer for one hour. |
1 Cook the vegetables: Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium heat.) Add the bell pepper, onion, celery, and garlic. Sauté until the onions are softened and translucent, about five minutes. 2 Cook the ground beef: Add the ground beef to the pot, breaking it up in small pieces. Cook until no longer pink, about five minutes. 3 Stir in the spices and tomato paste. Add the chili powder, salt, oregano, and tomato paste to the pot. Stir until the tomato paste is evenly mixed into the other ingredients and no clumps remain. 4 Add the tomatoes and beans: Strain the tomatoes, then add enough water or broth to make 1 cup total liquid. Add the liquid, the strained tomatoes, and the beans to the pressure cooker. 5 Cook the chili: Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. If you are using an Instant Pot, select the “Chili” program, then adjust the time to 20 minutes. If your pressure cooker does not have a “Chili” program, set it manually to “High Pressure” for 20 minutes. For stovetop pressure cookers, cook for 17 minutes at high pressure. It will take about 10 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about 30 minutes. 6 Release the pressure after cooking: When the timer goes off, you may either perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting,” or let the pot depressurize naturally on its own (this takes about 20 minutes; open the vent to "Venting" when you’re ready to serve the chili.) For stovetop pressure cookers, perform a quick pressure release. 6 To serve: Top bowls of chili with shredded cheese and green onions, if desired. Serve alone, over rice, or with cornbread. |
A warm bowl of chili is such a comforting meal on cold nights. Beef chili usually takes at least an hour and a half to simmer on the stove, but you can cut that time down by half when you use a pressure cooker! Electric pressure cookers are having a renaissance these days. The newest models are programmable smart appliances that are safe and easy to use. They’re completely different than the traditional stovetop models many of us grew up with. Find out just how great pressure cooking can be with this super-quick chili recipe. The pressure cooker I use is an Instant Pot. I have both the 6- and 8-quart models (IP-DUO60 and IP-DUO80), and I find that the 6-quart size is plenty big for most meals. It handles recipes making 4 to 6 serving recipes easily, including this beef chili. Using an Instant Pot isn’t any harder than cooking a pot of chili on the stove. You can sauté and simmer right in the appliance, just you would when cooking on the stovetop. The only difference here is that instead of turning a knob on the stove, you press a few buttons on the Instant Pot. If you have another model of electric or stovetop pressure cooker, the sautéing instructions might be slightly different. Just check your user manual for guidance. The most intimidating aspect of pressure cooking is probably releasing the pressure once your food is cooked, but it’s really not so tricky. There are two different ways to release the steam. The quickest way to release the steam is with the “quick release” method. For this, protect your hand with a heat-proof oven mitt or use a pair of long-handled tongs, and nudge the pressure release knob on the top of the pressure cooker from “Sealing” to “Venting.” As you do this, a big plume of steam will issue from the pot, releasing the pressure. The second way to release the steam is the “natural release” method. For this, just let your pot sit on the counter and do nothing. The pressure cooker will slowly depressurize on its own in about 20 minutes (you’ll see the float valve next to the pressure release knob go down), and you will be able to safely open the pot. Use this method if you’re scared of that plume of steam. Whichever method you choose, you’ll know that the pot is depressurized when the float valve on the lid (right next to the pressure release knob) returns to its lowered position. I’ve included stove-top instructions as well, in case you’d like to make this chili without a pressure cooker. No matter how you make it, serve the chili piping hot, with plenty of grated cheese and green onions on top. |
Coco Morante | 30-minute beef chili in the pressure cooker! Made with green peppers, onions, celery, ground beef, and tomatoes. Top with shredded cheese and sliced green onions. Gluten-free. | Coco Morante | 30-minute beef chili in the pressure cooker! Made with green peppers, onions, celery, ground beef, and tomatoes. Top with shredded cheese and sliced green onions. Gluten-free. | 10 minutes | 30 minutes | 4 to 6 servings | 24 | 2017-09-25 02:55:04 | |
43 | 67 | 2017-09-25 02:56:39 | Slow Cooker Taco Soup | 1 tablespoon olive oil 1 pound (450g) lean ground beef 1 1/2 cups (180g) diced yellow or red onions 2 to 3 cups (475ml to 710ml) chicken or beef broth (use more if you want a thinner soup) 1 15-oz. (425g) can diced tomatoes 1 15-oz. (425g) can black beans, drained and rinsed 1 15-oz. (425g) can kidney beans, drained and rinsed 1 4-oz. (115g) can chopped green chiles 1 1/4 cups (135g) corn kernels, fresh or frozen 2 1/2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon salt To serve: Tortilla chips, lightly crushed Sour cream Chopped cilantro Finely diced red onion Lime juice Chopped red onions Special equipment: 4-quart or larger slow cooker |
1 Brown the beef with the onions (can be done a day or two ahead): Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add beef and onions and cook 2 to 3 minutes, until the ground beef is browned but not completely cooked and the onions are starting to look soft around the edges. Use your spatula to break up the ground beef into smaller pieces as it cooks. Remove from heat and use immediately, or refrigerate for a day or two until needed. 2 Combine the browned beef, onions and the remaining soup ingredients in a slow cooker and stir. Cover and cook on low for 6 to 7 hours. It's fine if the soup cooks a little longer or the slow cooker switches to the "warm" setting. 3 Serve the soup: Serve soup in bowls and top with crushed tortilla chips, sour cream, cilantro, red onion and lime juice. This soup will keep refrigerated for 1 week or frozen for up to 3 months. |
This slow cooker taco soup with ground beef is one of my favorite recipes to make in the slow cooker, especially in the fall and winter months. The soup is so hearty and flavorful, and the beef gets so tender over the long hours of cooking. Let it cook all day and it just gets better. Note that you’ll need a few minutes to brown the beef before putting this soup into the slow cooker. Even briefly browning the beef gives it a better texture and flavor in the finished soup, and it also helps render out some of the fat before it goes into the slow cooker. Since I’m already browning the meat, I also like to cook the onions a little bit. This draws out their sweet flavor. You can brown the meat and onions a day or two ahead and keep them refrigerated until you’re ready to make the soup.. I love serving this soup with crushed tortilla chips for some crunch and also to complete the “taco” part of the soup. Add a healthy dollop of sour cream and it’s ready to eat! |
Lisa Lin | This slow cooker taco soup with ground beef is so easy - and SO GOOD! Perfect for busy weeks. Flexible cooking times. | Lisa Lin | This slow cooker taco soup with ground beef is so easy - and SO GOOD! Perfect for busy weeks. Flexible cooking times. | 10 minutes | 20 | 2017-09-25 02:54:43 | ||||
44 | 68 | 2017-09-25 02:56:41 | Slow Cooker Cajun-Spiced Stuffed Peppers | 1 pound (450g) lean ground beef 1 1/2 (225g) cups cooked brown rice 1 1/4 cups (150g) diced yellow onions 1 1/4 (115g) cups shredded mozzarella cheese 3/4 cup (80g) corn kernels (fresh or frozen) 1 1/2 teaspoons Cajun seasoning 1 teaspoon dried oregano 1 teaspoon sea salt 1/2 teaspoon paprika 5 to 6 large bell peppers Special Equipment: 4- to 6-quart slow cooker, though any size will work as long as the peppers will stand upright |
Look for Cajun seasoning in the spice section at the grocery store. It is typically a mix of paprika, cayenne, garlic, cumin, oregano, and a few other dried spices. Be sure to buy bell peppers that are shaped like big cups and can stand upright on their own. You can also cook these peppers in the oven: Put them in a baking dish, cover with foil, and bake at 400F for 50 to 60 minutes. Slice one pepper open to make sure the beef has cooked through. |
1 Mix the filling: In a large bowl, mix the ground beef, cooked rice, onions, 3/4 cup of the mozzarella cheese, corn, Cajun seasoning, oregano, sea salt and paprika together. The beef can be a bit difficult to break apart in the beginning. Using a fork can help. Set filling aside (or cover and refrigerate for up to 24 hours). 2 Prepare the peppers: Slice off the tops of the bell peppers. You don’t need to cut off a lot; just enough to get the stem off. Remove the seeds and membrane from the insides of the peppers. The peppers should look like little cups that are ready for stuffing. 3 Stuff each pepper with beef and rice filling. Carefully place each stuffed pepper into the slow cooker. (The stuffed peppers can also be covered and refrigerated for up to 24 hours before cooking.) 4 Set the slow cooker on low and cook for 4 to 5 hours. The peppers are done when the meat is cooked through. About 10 minutes before the peppers are done, sprinkle the remaining cheese on top of the peppers and close the lid. 5 Drain of excess liquid and serve: Carefully remove peppers from the slow cooker. Some of your peppers may have filled with some liquid. That’s perfectly normal. I like to gently tip the peppers over to drain the excess liquid before serving. Be careful when doing this, as the peppers may still be quite hot. |
Have you ever tried making stuffed peppers in your slow cooker? These slow cooker Cajun stuffed peppers are great alternative to the usual oven-cooked method for busy weeknights. Just pop them into your slow cooker for a few hours, and you’ll have a tasty meal waiting for you. There are a few things to note when making this dish. First, when you’re shopping, look for bell peppers that are shaped like big cups and can stand upright on their own. Avoid peppers that are long and thin since they won’t hold much filling. To make sure the peppers can stand on their own, just prop them on any flat surface. When I’m shopping, I sometimes pull out my cell phone and see if the pepper can stand on the phone without wobbling. If a pepper doesn’t tip over, then you’ve got a good one! Also, make sure you note the cooking time on these peppers. These are ready in 4 to 5 hours, as soon as the meat is cooked through, and are best served soon after they are ready. This makes these stuffed peppers perfect for a day when you’ll be home for lunch and can start them cooking for dinner. The filling can also be prepared the night before and kept refrigerated. You could even stuff the peppers ahead of time so that all you have to do the next day is put them in the slow cooker. I know it’s tempting, but don’t try to push the cooking time much longer or leave these in the slow cooker all day while you’re at work. The peppers become very mushy and the meat overcooks when left in the slow cooker for too long – as I discovered to my dismay the first time I tried this recipe! Finally, you’ll notice that as the peppers cook, some liquid collects inside the peppers. Right before serving, I like to gently tip the peppers over to drain out the liquid. Serve the peppers on their own or with your favorite sauce! |
Lisa Lin | Slow Cooker Cajun-Spiced Stuffed Peppers! 15 minutes to prepare, 4 to 5 hours in the slow cooker. | Lisa Lin | Slow Cooker Cajun-Spiced Stuffed Peppers! 15 minutes to prepare, 4 to 5 hours in the slow cooker. | 15 minutes | 4 hours | 5 to 6 servings | 20 | 2017-09-25 02:54:43 | |
45 | 69 | 2017-09-25 02:56:48 | Cheesy Hamburger Pasta Skillet | 1 pound lean ground beef 1 medium green bell pepper, diced 1/2 large sweet onion, diced 2 medium cloves garlic, minced 1/2 teaspoon salt 1/2 teaspoon ground pepper 2 1/2 cups chicken broth 1 1/2 cups half-and-half 2 tablespoons all-purpose flour 8 ounces wide egg noodles 2 cups shredded cheddar or mozzarella Special Equipment: 12-inch skillet | 1 Brown the ground beef: Heat a large 12-inch skillet over medium heat. Add the ground beef and brown, breaking into smaller pieces with a spatula or spoon. When browned, place onto a paper towel lined plate, and drain the beef. Set aside. 2 Cook the pepper and onion: In the same pan, add in the bell pepper and onion. Cook until golden brown and softened. Add the garlic and cook until fragrant, about 30 seconds. Season with salt and pepper. Transfer this mixture to another plate and set aside. 3 Make the sauce: Still in the same the pan, whisk together the chicken broth and half-and-half. Bring this mixture to a simmer. Whisk in flour and continue to simmer, about three minutes until the mixture begins to thicken slightly. 4 Cook the noodles: Add the egg noodles to the milk mixture. Cover pan and cook for about 8 minutes, or until the noodles are cooked through. Stir occasionally to ensure all noodles are submerged and cooking. 5 Add the ground beef, green peppers, and onions back to the pan. Stir to combine. Lastly, stir in the shredded cheese and combine until the cheese has melted. Serve immediately. |
There is a slightly guilty side of me that loves the kind of macaroni and ground beef skillet dish that comes from a box. It always reminds me of rowdy dinners at home growing up, with my brothers and sisters all around. This from-scratch version is nearly as easy as the boxed kind, and just as comforting. It also feeds a crowd and makes excellent leftovers! I like to use cheddar for this recipe, or you can make it with mozzarella for a more mild flavor. Whichever cheese you have on hand is going to be delicious. And don’t worry that you’ll need too many dishes. You can make the whole thing in one large skillet, noodles and all. |
Megan Keno | Cheesy Hamburger Pasta Skillet! Way better than a box mix and just as quick and easy! 1-pot, make it for dinner and have the leftovers for lunch. | Megan Keno | Cheesy Hamburger Pasta Skillet! Way better than a box mix and just as quick and easy! 1-pot, make it for dinner and have the leftovers for lunch. | 10 minutes | 30 minutes | 6 | 12 | 2017-09-25 02:53:24 | ||
46 | 78 | 2017-09-25 02:57:13 | Broccoli Beef | 3/4 pound flank or sirloin, sliced thinly across the grain 3/4 pound broccoli florets 2 tablespoons high-heat cooking oil 2 cloves garlic, very finely minced or smushed through garlic smusher 1 teaspoon cornstarch, dissolved in 1 tablespoon water For the beef marinade 1 teaspoon soy sauce 1 teaspoon Chinese rice wine (or dry sherry) 1/2 teaspoon cornstarch 1/8 teaspoon freshly ground black pepper For the sauce 2 tablespoons oyster sauce 1 teaspoon Chinese rice wine (or dry sherry) 1 tablespoon soy sauce 1/4 cup chicken broth |
Pro tip: put the steak in the freezer for 15-30 minutes before slicing, it will be firmer and easier to slice thin. | 1 Marinate the beef: Stir together the beef marinade ingredients (1 teaspoon soy sauce, 1 teaspoon Chinese rice wine, 1/2 teaspoon cornstarch, 1/8 teaspoon black pepper) in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes. 2 Prepare the sauce: Stir together the sauce ingredients (2 Tbsp oyster sauce, 1 teaspoon Chinese rice wine, 1 teaspoon soy sauce, 1/4 cup chicken broth) in a small bowl. 3 Blanch or steam the broccoli: Cook the broccoli in a small pot with at least an inch of boiling water until tender-crisp, about 2 minutes. Drain thoroughly. 4 Stir-fry the beef: Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink. 5 Add sauce, cornstarch, and broccoli: Pour in the sauce and the cornstarch slurry (1 teaspoon cornstarch dissolved in 1 tablespoon of water), stirring, until the sauce boils and thickens, 30 seconds. Stir in the the broccoli. |
Please welcome guest contributor Jaden Hair of Steamy Kitchen, author of The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight’s Dinner, who shows us how to make this Chinese-American classic, Broccoli Beef. ~Elise After moving out of the dorms in college, I found an apartment to share with 3 others. My job was to cook, and as long as what I put out on the dinner table was better than instant ramen, I didn’t have to clean the kitchen or vacuum. A mighty fine trade of labor, if you ask me! But then pretty soon, friends of roommates discovered my cooking talent and would conveniently drop by at around 7pm. I knew cooking was my calling back then, because each new friend would try to find a suitable trade to be able to snag a coveted spot at our dinner table. No more grocery bill, laundry, ironing, washing the car or studying! Broccoli Beef was one of my specialties, mainly because broccoli was cheap and beef could be sliced thinly to stretch and feed unexpected guests. So, how do you get the broccoli crisp-tender and the beef juicy, succulent? Well, the secret is to blanch or steam the broccoli first, before stir frying the beef. This helps you control the cooking times for the broccoli, instead of praying that the broccoli and beef finish cooking at the same time. You’ll add the broccoli back into the pan as the beef finishes cooking. And how do you prevent the garlic from burning? Most recipes will have you add the garlic in the pan or wok before you add the beef. If you do this, you’ll surely burn your garlic, as the beef takes about 1 minute to 1 ½ minutes to cook through on high heat. In this recipe, you’ll add the garlic after you add the beef. There should be plenty of oil in the wok to fry the garlic (if you use a large frying pan or wok) and the timing will be perfect. |
Jaden Hair | Great Chinese Broccoli Beef recipe, takes only 30 minutes from start to finish! | Elise Bauer | Great Chinese Broccoli Beef recipe, takes only 30 minutes from start to finish! | 15 minutes | 15 minutes | Serves 3 to 4 | 46 | 2017-09-25 02:57:13 | |
47 | 79 | 2017-09-25 02:57:14 | Long Island Iced Tea | 1/2 cup tequila blanco (silver, blanco, or white) 1/2 cup white rum 1/2 cup vodka 1/2 cup gin 1/2 cup triple sec 3/4 cup lemon juice 3/4 cup simple syrup (see Recipe Note) 1 1/2 cups cola soda Halved lemon slices for garnish | You can buy prepared simple syrup for this recipe, or make it yourself! Combine equal parts sugar and water in a small saucepan over medium heat (1/2 cup of each will make a good amount). Bring to a simmer and stir until the sugar is dissolved. Cool and refrigerate; it will keep for several weeks. | 1 Mix and chill: Fill a large bowl with ice. Add the tequila, rum, vodka, gin, triple sec, lemon juice, and simple syrup and stir until the mixture is well-chilled. 2 Strain the mixture into a pitcher and add the cola. Finish with a quick, short stir. 3 Serve: Pour individual drinks into highball or hurricane glasses filled with ice. Garnish with lemon wedges. Feel free to top off with a splash of cola, if desired. Serve. Variations: Texas Tea: Add 1/2 cup of your favorite bourbon whiskey to the recipe. (Strangely, one would think this would make it a Kentucky Tea?) Best sipped outside while doing absolutely nothing. Long Beach Tea: Substitute cranberry juice for the cola for a fruitier and more intensely tart version of this cocktail. A novel option for backyard cookouts. |
Let’s clarify one thing I wish I had known when I was younger: there is no iced tea anywhere in the Long Island Iced Tea. It is simply the color of iced tea. This is critical knowledge to have if you plan to drink one. Or three. Because not knowing this will get you in a whole heap of trouble. The Long Island Iced Tea is a curious cocktail. Theoretically, it shouldn’t taste all that good considering how many different liquors are being mixed together. Yet, it works! The triple sec (an orange-flavored liqueur), lemon juice, and cola bind everything just perfectly. This cocktail is an easy one to throw together in a big pitcher for a party. I wait until just before the guests arrive, then mix everything together in a bowl with ice. Strain it into a pitcher and serve! The step of mixing with the ice helps to quickly chill the drink and adds just the right amount of dilution to the finished cocktail. |
Garrett McCord | September 1, 2017 | Long Island Iced Tea! Served in a pitcher, this is the ultimate party cocktail. Made with tequila, rum, vodka, gin, and triple sec. It packs a punch! | Elise Bauer | Long Island Iced Tea! Served in a pitcher, this is the ultimate party cocktail. Made with tequila, rum, vodka, gin, and triple sec. It packs a punch! | 5 minutes | 8 to 12 cocktails | 47 | 2017-09-25 02:57:14 | |
48 | 84 | 2017-09-25 02:57:16 | Turkey Taco Salad | For the bean and turkey topping: 2 tablespoons olive oil 1 medium onion, finely chopped 1 clove garlic, finely chopped 2 1/2 teaspoons ancho chili powder (or substitute regular chili powder) 2 teaspoons ground cumin 1 teaspoon oregano 1/4 teaspoon salt Fresh ground black pepper 1/2 pound ground turkey 1 can (15 ounces) diced fire-roasted tomatoes 1 can (15 ounces) black beans, rinsed and drained 1 cup fresh or frozen corn kernels For the salad: 2 tablespoons sherry vinegar 1/4 teaspoon salt Fresh ground black pepper 5 tablespoons olive oil 2 hearts of romaine, chopped or sliced 1/2 pint cherry tomatoes, halved 1/2 red onion, sliced 6 radishes, thinly sliced 2 ripe avocados, sliced 1 cup (4 ounces) shredded Monterey jack cheese, or more, to taste Handful of cilantro leaves, stems removed 1/2 cup sour cream 1 lime, cut into wedges |
For a lighter version of this salad, skip cheese or swap the sour cream for yogurt – or both! | 1 Cook the onion, garlic and spices: In a large, deep skillet over medium heat, heat the olive oil. Add the onion, garlic, chili powder, cumin, oregano, salt and a few grinds of fresh black pepper. Cook, stirring occasionally for 5 minutes, or until the onions soften. 2 Add the ground turkey and continue cooking. Break up the meat into small bits as it cooks using a stiff spatula. Cook for about 4 minutes, or until the turkey is no longer pink. 3 Stir in the diced tomatoes, black beans and corn. Reduce the heat to medium-low and cook for about 10 more minutes to allow the flavors to mingle and the mixture to thicken. If the mixture seems dry, add water 2 tablespoons at a time. Remove the skillet from the heat. Taste for seasoning and add more salt, if you like. Cool briefly. This topping can be made ahead and kept refrigerated for up to 5 days. Serve cold, or warm briefly in the microwave or a warm skillet before serving. 4 Dress the greens: In a bowl large enough to hold the lettuce, whisk together the vinegar, 1/4 teaspoon salt and a few grinds of fresh black pepper. Gradually whisk in the olive oil until the dressing looks combined. Add the lettuce to the bowl. Toss to coat it with the dressing. Taste for seasoning and add more salt and pepper, if you like. 5 Assemble the salad: Divide the lettuce among 4 to 6 plates. Divide the filling between the plates, and garnish with the tomatoes, onions, avocado, radishes, shredded cheese and cilantro. Top each salad with spoonful of sour cream and a lime wedge, and serve. |
For a quick supper, especially in warm weather, you can’t beat a big taco salad like this one. Make the bean and turkey topping in a big skillet, and serve it warm over lightly dressed crisp romaine. Or make it ahead and serve it cold. It’s up to you. To finish off your salad, add a few crunchy fresh vegetables and top with some sharp cheddar and a dollop of sour cream. Actually, this salad has everything but actual tacos! You could always serve tortilla chips on the side, but who needs them with this saladpalooza?! Not too many pots and pans, not too much effort. That’s the way summer should be. |
Sally Vargas | August 14, 2017 | Taco Salad made with healthy ground turkey, black beans, and corn. Serve warm or cold over romaine lettuce with fresh tomatoes, avocados, and shredded cheese. Perfect for a mid-week meal or make-ahead lunch. | Sally Vargas | Taco Salad made with healthy ground turkey, black beans, and corn. Serve warm or cold over romaine lettuce with fresh tomatoes, avocados, and shredded cheese. Perfect for a mid-week meal or make-ahead lunch. | 15 minutes | 20 minutes | 4 to 6 servings | 2 | 2017-09-25 02:40:58 |
49 | 86 | 2017-09-25 02:57:25 | Ceviche with Avocado and Grilled Corn | 4 whole ears corn 4 to 6 limes, juiced (3/4 to 1 cup of juice) 1/4 red onion, very thinly sliced 1 pound firm white fish, cut into 1/2-inch pieces (I used halibut) 2 medium ripe avocados, diced 1 cup loosely packed cilantro leaves, chopped 1/2 teaspoon salt Thick-cut tortilla chips, to serve | Although "cooking" fish in this way changes its texture and flavor, it's still essentially raw from a food safety standpoint. Therefore, it is extremely important to find a fishmonger you trust and who will sell you high quality fresh fish. Serve ceviche with thick-cut tortilla chips, as you would salsa, or eat it on its own as a salad. | 1 Cook the corn: Fill a large pot with about an inch of water. Place a steamer basket in bottom of pot and layer corn on top. Cover tightly and cook on high for 10 minutes. When cool enough to handle, shuck the corn. If desired, brush the corn with oil and cook on a hot grill (or under a broiler set to high) for a couple of minutes on each side until the corn starts to caramelize and get crunchy in spots. Allow to cool (you can carry on with making the ceviche). When it’s cool enough to handle, slice the corn off the cob. The corn can be prepared up to a day in advance. 2 Make and marinate the ceviche: In a large bowl, mix together the lime juice, red onion, and salt. Add the fish and stir so the fish is evenly coated with lime juice. Cover and refrigerate for 15 to 30 minutes, until the fish is firm and opaque. Stir occasionally as you think about it. Start tasting the fish after 15 minutes, and continue until it is as firm as you like it. Once it has reached your preferred firmness, it's best to serve the ceviche right away. (Ceviche left for too long will eventually become mushy and unappealing.) 3 Serve: When ready to serve, mix in the diced avocado, corn kernels, and chopped cilantro. No need to strain, before serving, though if it seems like there's a lot of liquid, serve with a slotted spoon. Serve immediately with thick cut tortilla chips. |
Have you heard of ceviche? It’s a popular dish in many Latin American countries that uses lemon or lime juice is used to “cook” raw fish. Done well, ceviche means fish with a perfectly firm but tender texture, a bright citrus taste, and a pure fish flavor that you might associate with the freshest sashimi. I just got back from an amazing trip to Costa Rica where I ate ceviche literally every single day. I ate it at a couple of high end restaurants as well as at countless bars and roadside sodas (family-run restaurants). My favorite meal was in a little bar in the tiny surfer village of Estarillos Oeste. Here, the ceviche came with grilled corn, avocado, and local sea bass. This was the inspiration for the recipe I’m making here! Ceviche is just all about timing. If you make your ceviche too far in advance, the fish will first become too firm and then begin to turn to mush as the citrus denatures the proteins. But if the fish hasn’t marinated in the citrus juice for long enough, it will still be a little gelatinous. Ceviche is perfect when the outside of the fish is an opaque white, but the inside is still just a smidge translucent. I prefer to cut my fish for ceviche into good-sized chunks, about 1/2-inch wide. With pieces this size, I find the fish reaches the right texture after about 20 to 30 minutes. If I’m in a hurry, I sometimes cut the chunks of fish smaller to cut the “cook” time down to 15 to 20 minutes instead. It might take you a few tries to find your perfect texture! Start tasting the fish around the 15-minute mark, and taste every few minutes until your fish tastes good to you. Also, although “cooking” fish in this way changes its texture and flavor, it’s still raw from a food safety standpoint. It is extremely important to find a fishmonger you trust and who will sell you high quality fresh fish. And one note on the corn for this recipe: When sweet corn is in season, it really only needs a few minutes to steam before it’s perfect. If you have the time, I think the extra step of throwing it on the grill or under the broiler for a couple of minutes is worth it for the charred flavor, but if you’re hurried, you can definitely skip that step. |
Sabrina Modelle | August 9, 2017 | Ceviche with Avocado and Grilled Corn! White fish is "cooked" in lime juice until opaque and firm, then tossed with avocado and corn. Fresh, simple, and fast. | Sabrina Modelle | Ceviche with Avocado and Grilled Corn! White fish is "cooked" in lime juice until opaque and firm, then tossed with avocado and corn. Fresh, simple, and fast. | 10 minutes | 15 minutes | 6 to 8 as an appetizer | 3 | 2017-09-25 02:40:59 |
50 | 87 | 2017-09-25 02:57:28 | Fresh Salmon Cakes with Spicy Mayo | For the spicy mayo: 1 cup mayonnaise 1 teaspoon Dijon mustard 1 tablespoon bottled cocktail sauce, or more to taste 1/4 teaspoon Sriracha or other chili-garlic sauce, plus more to taste 1 tablespoon lemon juice, or more to taste 1/4 teaspoon salt 1/4 teaspoon ground black pepper For the salmon (or substitute about 3 cups leftover cooked salmon): Canola oil (to oil the baking dish) 1 1/2 pounds boneless salmon, skin intact 5 tablespoons canola oil 1/4 teaspoon salt 1/4 teaspoon ground black pepper For the cakes: 1 day-old dinner roll (about 3-inches across) or 2 slices sandwich bread 1/4 cup fresh dill leaves, stripped from the stem 1 large egg, lightly beaten 3 tablespoons bottled cocktail sauce 1/2 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup all-purpose flour, for shaping |
Looking for a recipe with canned salmon? Try this recipe! | 1 Make the spicy mayo: In a bowl, whisk the mayonnaise, mustard, cocktail sauce, Sriracha, lemon juice, salt, and pepper. Taste for seasoning and add more Sriracha or lemon juice, if you like. Cover and refrigerate until needed, or up to a 5 days. 2 Cook the salmon: Turn on the broiler with an oven rack positioned about 8 inches below. Rub a baking dish with oil (any baking dish large enough to hold the salmon is fine). Rub the salmon on both sides with 1 tablespoon of the oil, and sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Set it in a baking dish, skin side up, and slide it under the broiler. Broil for 4 minutes, or until the skin is charred. Turn the oven temperature down to 400 degrees. Continue cooking the salmon for 8 minutes, or until the flesh is opaque in the center and the flesh flakes apart easily. 3 Break the salmon into flakes: Let cool until cool enough to handle. Peel away and discard the skin. Transfer the fish to a bowl and gently flake it into small pieces with your hands or a fork. You should have about 4 cups of flaked salmon. 4 Make the salmon mixture: Tear the dinner roll into 1-inch pieces and add to the bowl of a food processor. Add the dill, egg, cocktail sauce, Worcestershire sauce, the remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Pulse until the mixture is blended and still a little chunky. (Do not process so long that the mixture becomes a paste.) Add the egg mixture to the salmon mixture and stir thoroughly with your hands or a spatula. 5 Shape the patties: Dust a cutting board with the flour. With your hands, shape the salmon mixture into 8 patties. Sprinkle them lightly with flour and set on a large plate or baking sheet. 6 Pan-fry the cakes: Set the oven at 250F. In a large nonstick skillet over medium-high heat, heat 2 tablespoons of the canola oil. Add 4 of the cakes and cook without disturbing for 4 minutes, or until golden on the undersides. Turn and cook 4 minutes more, or until golden. Transfer to the baking dish and keep warm in the oven. Discard the oil in the pan (the flour tends to brown too much) and carefully wipe the pan with a paper towel. Fry the remaining 4 cakes in the remaining 2 tablespoons oil in the same way. 7 Serve warm with spicy mayo. |
My mother loved to mix canned salmon with a few seasonings and shape it into cakes headed for a hot skillet. This meal thrilled us as kids and it was an easy cooking night for her. Now I make salmon cakes with fresh cooked salmon, which only adds a few minutes to the prep time and makes incredibly moist cakes. This is also a great way to use up leftover salmon from another meal! In a hot oven, most cuts of salmon take about 10 minutes per inch to cook. I start it under the broiler to char the skin, which flavors the flesh. If the grill is on, I grill the fish instead of broiling – which is ideal because it adds smoke to the cakes. If I’m planning a few days’ worth of menus or cooking for guests, I cook the salmon a day in advance. You can also prep the mayo the day before (both salmon and mayo double easily for a crowd). Some day-old bread – one of last night’s dinner rolls or a slice or two from a loaf — torn into small pieces and an egg helps to hold the cakes together. Some cocktail sauce, fresh dill, and Worcestershire get added for flavor. Pat the cakes lightly with flour and fry them in oil until the outsides are crisp. These fresh salmon cakes need a sauce with a little spice to balance their mildness, so I whisk mayo with a little extra cocktail sauce, some Sriracha, lemon juice, and mustard. The mayo isn’t very spicy, but go ahead and shake in more Sriracha for more heat, if you like. The golden cakes and their rosy sauce are perfect on the back porch or patio, by the lake or sea, or at the kitchen table. |
Sheryl Julian | August 7, 2017 | Fish cakes made with fresh-cooked salmon! So incredibly tender and flavorful, especially with spicy mayo sauce! Great way to use up leftover salmon, too. | Sheryl Julian | Fish cakes made with fresh-cooked salmon! So incredibly tender and flavorful, especially with spicy mayo sauce! Great way to use up leftover salmon, too. | 15 minutes | 20 minutes | 4 servings (2 cakes each) | 22 | 2017-09-25 02:54:53 |
51 | 88 | 2017-09-25 02:57:31 | No-Bake Chocolate and Peanut Butter Cookies | 1 1/2 cups sugar 1/2 cup unsalted butter 1/2 cup milk 1/4 cup cocoa powder 1/2 cup creamy peanut butter 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 3 cups rolled oats (gluten-free, if needed) For the peanut butter drizzle (optional): 3 tablespoons creamy peanut butter 2 teaspoons coconut oil Special equipment: Medium cookie scoop | 1 Line a baking sheet with parchment and set to the side. 2 Make and mix the cookie base: In a medium saucepan over medium heat, combine the sugar, butter, milk, and cocoa powder. Cook until the sugar and butter are melted, stirring to combine. Bring the mixture to a boil, and then continue to boil for 1 minute. Pour the mixture into a large mixing bowl and stir in the peanut butter, vanilla, and salt. Stir in the rolled oats. 3 Scoop the cookies: Using a medium cookie scoop, scoop and place the cookie dough on the lined parchment baking sheet. If you don’t have a cookie scoop, use a tablespoon measure and scoop well-mounded tablespoons of dough for each cookie. You can either leave them the shape of the scoop or shape them by gently rolling and flattening between your palms. 4 Make the peanut butter drizzle (optional): If you'd like to add the peanut butter drizzle, melt the peanut butter and coconut oil together in the microwave for 30 seconds. Stir to combine, then drizzle over the cookies using a spoon. Skip this drizzle if you're planning to pack up the cookies for eating on the go; the drizzle softens a little when the cookies are at room temperature, which can make them a little messy when eating on the go. 5 Refrigerate for 20 minutes to firm up the cookies and set the drizzle. Transfer to an airtight container. Cookies will keep for about a week at room temperature, or a month if refrigerated. If you added the peanut butter drizzle, keep refrigerated so the drizzle stays firm. |
No bake cookies will always and forever remind me of my mom, who made tons of them when my brother and I were teenagers — probably because they were super easy, could be made with pantry staples, and were perfect for that time between extra-curriculars and dinner. Plus, they included both cocoa and peanut butter, which is basically one of the best combinations ever. Just like the cookies of my youth, the ones I’m sharing today are easy to make with just a few ingredients. They’re full of oats, and have a flavor almost like peanut butter brownies but with a texture that’s more like pecan sandies. The recipe is similar to the one my mom used, but with a little less sugar and a little more cocoa. I suggest using your favorite brands of cocoa and peanut butter in these – these ingredients give the most flavor to the cookies, so using something you like will make the difference! Lastly, because I can’t help myself, I drizzle these cookies with some extra peanut butter at the end. |
Cindy Rahe | August 2, 2017 | No-Bake Chocolate and Peanut Butter Cookies! Such a classic after-school (or work) snack! Cocoa powder, peanut butter, oats, sugar, butter, and milk. | Cindy Rahe | No-Bake Chocolate and Peanut Butter Cookies! Such a classic after-school (or work) snack! Cocoa powder, peanut butter, oats, sugar, butter, and milk. | 10 minutes | 3 minutes | 16 to 20 cookies | 51 | 2017-09-25 02:57:31 | |
52 | 90 | 2017-09-25 02:57:36 | Pasta and Bean Picnic Salad | 3 teaspoons salt 1 pound small-shaped pasta (curly, twisted, corkscrew, shells, or bow-ties) 7 tablespoons olive oil, divided 2 cans (15-to 16-ounces each) white beans, like Great Northern, navy, or cannellini, drained and rinsed Zest of 1 lemon 2 tablespoons apple cider vinegar 1 heaping teaspoon Dijon mustard 1/4 teaspoon ground black pepper 1 pint mixed cherry or grape tomatoes, sliced or cut into quarters 2 stalks celery, halved lengthwise and very thinly sliced 1/2 red onion, very thinly sliced 1/4 cup chopped fresh parsley |
This recipe can be prepared up to a day ahead. | 1 Cook the pasta: Bring a large pot of water with 2 teaspoons of the salt to a boil. Add the pasta and cook, stirring occasionally, for 8 minutes or until the pasta is tender. Drain but do not rinse; shake the colander to remove excess water. 2 Combine the pasta and beans: Transfer the pasta to a large bowl and sprinkle with 3 tablespoons of the olive oil. Shake the bowl to distribute the oil. Add the rinsed beans and lemon zest to the hot pasta. Stir the salad gently. Leave to cool. 3 Make the dressing: In a bowl, whisk the vinegar, mustard, remaining 1 teaspoon salt, and pepper. Slowly whisk in the remaining 4 tablespoons oil until it is all added. Taste for seasoning and add more salt and pepper, if you like. 4 Finish mixing the salad: Pour the dressing over the pasta and beans and stir. Add the tomatoes, celery, onion, and parsley to the pasta mixture and stir gently but thoroughly. Taste for seasoning and add more salt and pepper, if you like. You can also squeeze some lemon juice over the top if it needs a touch more brightness. |
A picnic table without pasta salad feels like something is missing. You can put out all kinds of beautiful dishes, but pasta salad has to be one of them. It’s dependable, kids love it — and so does Nana. This recipe combines pasta with beans and fresh vegetables for a more substantial picnic salad. The dressing is a simple vinaigrette – no mayo – so the flavors stay fresh and bright. I like to use a small hollow pasta like pipe rigate, which are stubby little curlicues that look like the end of a pipe! I like that the beans magically fall into the round openings when you stir and serve the pasta, as if you had painstakingly placed them there. This said, you can also use any of the flat or corkscrew shapes – penne, fusilli, rotini, cavatappi – or pretty bow-ties. Prep work for this salad is minimal. You just need to cook pasta, make a vinaigrette, chop up some herbs and vegetables, and open a few cans of beans. Mix it all together and serve. This recipe calls for a pound of pasta and two cans of white beans – it will serve a crowd, for sure! But with any luck, the table will have so much food that you’ll get to take some of your salad back home for lunch tomorrow. |
Sheryl Julian | July 26, 2017 | Pasta and Bean Picnic Salad! This is a spin on classic pasta salad with a white beans, fresh summer vegetables, and a light vinaigrette. No mayo. | Sheryl Julian | Pasta and Bean Picnic Salad! This is a spin on classic pasta salad with a white beans, fresh summer vegetables, and a light vinaigrette. No mayo. | 30 minutes | 10 minutes | 8 to 12 servings as a side dish | 22 | 2017-09-25 02:54:53 |
53 | 91 | 2017-09-25 02:57:41 | Angel Hair Pasta with Quick Cherry Tomato Sauce | 2 1/2 teaspoons salt 1 pounds angel hair pasta (capellini or capelli d’Angelo), or another thin spaghetti 4 tablespoons olive oil 2 pints red and yellow cherry tomatoes 1/2 teaspoon crushed red pepper 1/4 teaspoon ground black pepper 2 cloves garlic, very thinly sliced 1 cup fresh basil leaves, removed from the stems 1 cup grated Parmesan cheese | If you're good at multitasking, start the sauce as soon as the pasta goes into the pot so everything comes together at about the same time. If this feels stressful, cook the pasta first and then start the sauce. Either way, dinner is ready fast! For a fancier presentation, if serving this at a dinner party, remove half of the tomatoes before tossing with the pasta. Plate the pasta, then top with the reserved tomatoes. |
1 Cook the pasta: Bring a large pot of water with 2 teaspoons of salt to a boil. Add the pasta and stir well until the water returns to a boil. Cook for 3 to 4 minutes, stirring occasionally, or until the pasta is tender. With a ladle or a heat-proof liquid measuring cup, remove about 1/2 cup of the pasta cooking water and set aside. Drain the pasta but do not rinse it; transfer to a bowl. Sprinkle with 1 tablespoon of the oil and toss well. 2 Prep the tomatoes: Pierce small whole tomatoes with a skewer or the tip of a paring knife. Halve the tomatoes if they’re large. 3 Make the sauce: In a deep skillet over medium-high heat, heat the remaining 3 tablespoons of oil. Add the cherry tomatoes – they will splutter – along with the remaining 1/2 teaspoon salt, red pepper, and black pepper. Cook, shaking the pan, for 2 to 3 minutes, or until the tomatoes start to collapse and form juices. Add the garlic and continue cooking for 2 minutes more. 4 Toss the pasta with the sauce: Add the pasta and 1/4 cup of the pasta water to the skillet with the tomato sauce. Toss well. Add more pasta water if needed, a tablespoon at a time, to thin the mixture so the sauce coats the pasta. Add half the basil leaves and toss again. 5 Serve: Divide the pasta among 4 to 6 large bowls. Add a few basil leaves on top of the pasta and sprinkle generously with Parmesan. |
Every once in a while, I improvise a pasta dinner that I like so much, I end up making it twice in one week. That’s what happened with this recipe. It’s so quick and simple: Just sauté colorful cherry tomatoes with garlic and toss them with angel hair pasta. Top it with Parmesan and you’re done To say the sauce is quick doesn’t quite get the point across. It’s practically instant. This is one of those surprising meals that is more than the sum of its parts. Angel hair pasta is sometimes labeled capellini or capelli d’Angelo – either is fine. If you can’t find angel hair, use thin spaghetti, sometimes labeled spaghettini. All of these different pastas cook in minutes. You need two pints of mixed cherry tomatoes. Pierce them with a knife so they don’t burst their juices all over you while they cook. Four minutes in a hot skillet makes them a little saucy and deliciously intense. Save some of the pasta cooking water before you drain the angel hair – it’s starchy and adds some richness and silkiness to this simple sauce. Toss the pasta with the tomatoes and basil leaves right in the pan, and sprinkle some Parmesan goes on top. You can serve this quick and pretty pasta dish straight from the skillet. Again and again. |
Sheryl Julian | July 24, 2017 | This Angel Hair Pasta with Cherry Tomato Sauce is so quick and easy! Ready in about 20 minutes flat, and SO GOOD! Best with fresh summer cherry tomatoes. | Sheryl Julian | This Angel Hair Pasta with Cherry Tomato Sauce is so quick and easy! Ready in about 20 minutes flat, and SO GOOD! Best with fresh summer cherry tomatoes. | 10 minutes | 10 minutes | 4 to 6 servings | 22 | 2017-09-25 02:54:53 |
54 | 92 | 2017-09-25 02:57:46 | German Potato Salad | 1 1/2 pounds (about 8) small red potatoes 3 slices (about 4 ounces) thick cut bacon, diced 2 medium (3/4 pound) red onions, diced 2 tablespoons white wine vinegar 1/3 cup low sodium vegetable or chicken broth (store-bought or homemade) 1 tablespoon prepared yellow mustard 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/3 cup chopped fresh herbs (I like a mixture of chives and parsley) Special equipment: Steamer basket |
This salad can be made up to a day ahead. It can also be easily doubled or even tripled. Vegetarian variation: Instead of bacon, sauté the onions in butter or oil. Stir in 2 tablespoons of capers along with the fresh herbs, or increase the salt in the vinaigrette to taste. | 1 Steam the potatoes: Fill a pot with an inch or two of water and set a steamer basket inside. Bring to a simmer over medium-high heat. Rinse the potatoes and place them in the steamer basket. Steam the potatoes, covered, for 20 minutes. To test for doneness, use a paring knife to pierce one of the potatoes; steam for a few more minutes if not quite done. Remove the steamer basket from the pot and let the potatoes cool for 20 minutes. 2 While the potatoes are cooling, make the bacon dressing: In a large skillet over medium heat, sauté the bacon until it begins to render some of its fat, about 5 minutes. (For crispier bacon, cook for 8 minutes.) Add the onions and sauté for 5 more minutes, until the onions are softened and translucent, and the bacon is cooked through. Add the vinegar to the skillet. Stir it in with the onions and bacon and let it reduce, about 2 minutes. Stir in the vegetable broth, mustard, salt, and pepper, and turn off the heat. (If your potatoes aren't quite ready yet, turn off the heat, but then warm briefly again before mixing in the sliced potatoes in Step 4.) 3 Peel and slice the potatoes: Use your fingers or a paring knife to gently peel the potatoes. (You can also leave the skins on if you like a more rustic potato salad.) Slice the potatoes 1/4-inch thick. 4 Stir the potatoes and herbs into the warm dressing: Add the potatoes and chopped herbs to the skillet with the vinaigrette. Gently stir until the potatoes are coated evenly with the herbs, onions, and bacon. 5 Serve the salad warm or chilled. This salad can be made up to a day ahead. |
I like all kinds of potato salads, but German might be my favorite! For German potato salad, sliced potatoes are tossed with bacon, sautéed onions, fresh herbs, and a mustardy white wine dressing. It’s a nice change-up from the mayonnaise-based version, and you can serve it warm or chilled. I follow a couple rules to ensure an excellent potato salad. First, I make sure to use waxy potatoes, the smaller the better. The baby red potatoes I used in the photos are about six to a pound, and they steam in just 20 minutes. You can use creamer or fingerling potatoes instead if you like — those will cook even faster! Second, I let the potatoes cool for at least 20 minutes before handling them. They’re easier to deal with when they’re cool, and you can easily peel off the skins with your fingers or a paring knife. The potatoes are also more firm and less likely to fall apart once they’re a bit cooled, so you can easily cut them into even slices. (Don’t worry if the slices don’t have perfectly clean edges — that’s part of the charm!) Some recipes for German potato salad use butter or oil, but I find that the bacon provides plenty of richness all on its own. For a vegetarian version, you could cook the onions in butter or oil instead. Just up the salt, or else add a handful of capers for a salty, savory twist! Serve the salad hot, warm, or chilled. It’s a perfect side dish for grilled sausages (a classic pairing!), or any of your standard cookout fare. |
Coco Morante | July 17, 2017 | Classic German Potato Salad! Thick-sliced potatoes tossed with bacon, onions, herbs, and vinaigrette. Serve hot, warm, or cool. | Coco Morante | Classic German Potato Salad! Thick-sliced potatoes tossed with bacon, onions, herbs, and vinaigrette. Serve hot, warm, or cool. | 10 minutes | 25 minutes | 4 to 6 servings | 24 | 2017-09-25 02:55:04 |
55 | 95 | 2017-09-25 02:57:47 | Mixed Berry Chia Seed Jam | 1 cup blueberries 3/4 cup chopped strawberries (stems removed) 3/4 cup raspberries 2 tablespoons sugar, plus more to taste 2 tablespoons lemon juice (from about 1/2 a lemon), plus more to taste 1 1/2 tablespoons chia seeds | The blueberries and raspberries break down quite easily. If you want chunks of fruit in the jam, don’t chop the strawberries too finely. Consider halving small strawberries and cutting large strawberries into quarters. Look for chia seeds at natural food stores in the baking aisle or with the other nuts and seeds. You can also order them online. | 1 Combine the blueberries, strawberries, raspberries, sugar, and lemon juice in a medium saucepan. Give everything a quick stir to distribute the sugar. 2 Cook the fruits over medium heat for about 10 to 12 minutes, stirring occasionally, until the fruit breaks down. The fruit should look like a syrupy, runny sauce. (If you want a smooth jam without chunks, use the back of a wooden spoon or a fork to mash large chunks of fruit. 3 Remove the saucepan from heat. Mix in the chia seeds and let the jam sit for 10 minutes to thicken. Taste and add additional sugar or lemon juice to taste. 4 Cool to room temperature, then transfer to a jar and refrigerate. The jam will continue to thicken in the refrigerator. Store for up to 3 to 4 weeks. |
Berries, berries, berries! Nothing beats a bowl of ripe berries on a hot summer day. I often get carried away at the farmers market and buy far more berries than I can eat within a week. One way I use up the extras is making this easy chia seed jam! I am no expert when it comes to making jam, which is why I LOVE chia seed jam. All you do is toss some chopped up fruit with sugar (or honey) and lemon juice, and cook the fruit until the pieces break down. Then, you stir in some chia seeds and let the jam cool. The chia seeds absorb the extra liquid from the fruit and expand, acting as a natural thickener for the jam. That’s it! It will keep in the fridge for a few weeks, and it’s great for spreading on toast or stirring into yogurt. This mixed berry chia seed jam is a blend of blueberries, strawberries, and raspberries. However, you can use any combination of berries or fruits that you like. Just make sure that you start off with about 2 1/2 cups of fruit. The jam tastes better if you use ripe berries, but you can always add another teaspoon or two of sugar if your berries are not quite ripe yet. If you want an extra bit of zing in the jam, consider adding a teaspoon of grated ginger before you cook the fruits. The flavor of the ginger works very well with the berries! |
Lisa Lin | July 7, 2017 | This mixed berry chia seed jam is so quick and easy to make! No elaborate jam-making or canning required. Perfect for using up your summer fruit. | Lisa Lin | This mixed berry chia seed jam is so quick and easy to make! No elaborate jam-making or canning required. Perfect for using up your summer fruit. | 5 minutes | 12 minutes | 1 to 2 cups jam | 20 | 2017-09-25 02:54:43 |
56 | 96 | 2017-09-25 02:57:51 | Sautéed Zucchini with Dill | 6 medium zucchini (7-inches long, 2 1/2 pounds or 1.10 kg total) 4 tablespoons olive oil 1/2 teaspoon salt, plus more to taste 1/4 teaspoon ground black pepper, plus more to taste 2 tablespoons chopped fresh dill Zest from one lemon Special equipment: Mandoline, or food processor with a slicing disc | You can halve this recipe if cooking for four or fewer people. | 1 Prepare the zucchini: Cut away the stem from the zucchini and trim the bottom end. Slice the zucchini into 1/8-inch rounds using a mandolin, food processor, or your very best knife skills. 2 Cook the zucchini in two batches: In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add half the zucchini. Cook without stirring for 4 minutes, or until some of the rounds are golden when you lift them with a spatula. Sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Turn and cook 2 minutes more without disturbing or until more rounds are brown. Do this two more times. Not all the rounds will be browned but a lot of them will be. Transfer to a bowl. Cook the second batch of zucchini with the remaining 2 tablespoons oil in the same way. Return all the zucchini to the pan. 3 Season the zucchini: Combine the dill and lemon rind on a cutting board and chop them together just to mix them. Sprinkle the hot zucchini with the dill and lemon mixture, and toss well. Taste for seasoning and add more salt and pepper, if you like. 4 Serve hot or warm. |
When the zucchini in your garden is still slender and about 7-inches long – before they get big as baseball bats — the seeds will be small and the flesh will be sweet. Zucchini at this stage hardly needs any adornment. I like to cut my zucchini into thin coins and toss them in a hot skillet with some oil until they start to turn golden brown. That’s it! This simple sauté takes just a few minutes. The zucchini can go to the table on its own, or you can use it as a bed for grilled chicken or fish. Any leftover zucchini is great served with a fried egg for breakfast the next day! I like to use a mandoline to slice the zucchini into thin, uniform circles, but you can also use a food processor with a slicing blade. If the opening of your food processor is too small for whole zucchini, halve them lengthwise to make half-coins. I like to add fresh dill and lemon zest to my sauté. They add just the right aromatics to the zucchini. With only six ingredients and about 15 minutes of your time, you have a beautiful vegetable dish for your summer table. |
Sheryl Julian | July 5, 2017 | This sautéed zucchini with dill is such a simple and easy side dish for summer meals. Six ingredients. Takes 15 minutes. Great on its own, or serve with grilled chicken or fish. | Sheryl Julian | This sautéed zucchini with dill is such a simple and easy side dish for summer meals. Six ingredients. Takes 15 minutes. Great on its own, or serve with grilled chicken or fish. | 5 minutes | 25 minutes | Serves 6 to 8 | 22 | 2017-09-25 02:54:53 |
57 | 98 | 2017-09-25 02:57:53 | Classic Wedge Salad with Blue Cheese Dressing | 6 thick strips bacon 2 ounces blue cheese, crumbled 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon cider vinegar 1/2 teaspoon Worcestershire sauce, or more to taste Dash hot sauce, like Tabasco, or more to taste 1/4 teaspoon salt, or more to taste 1/4 teaspoon black pepper, or more to taste Heavy cream or milk, as needed to thin the dressing 1 head iceberg lettuce 12 red or yellow cherry tomatoes, quartered 2 tablespoons chopped fresh chives |
Make-ahead Tip: The bacon and the dressing can both be prepared several days ahead. Reheat the bacon briefly in the microwave before serving, if desired. | 1 Prepare the bacon: In a heavy skillet, fry the bacon strips, turning often, for 5 minutes, or until they are evenly golden and crisp all over. Transfer to a plate lined with paper towels. Cool and crumble. 2 Make the blue cheese dressing: In a food processor, combine the blue cheese, mayonnaise, sour cream, vinegar, Worcestershire, hot sauce, salt, and pepper. Pulse the mixture until smooth. Taste for seasoning and add more Worcestershire, hot sauce, salt, or pepper, if you like. If you need to thin the mixture, add heavy cream or milk, 1 teaspoon at a time. 3 Prepare the iceberg lettuce: Discard the outer leaves of the lettuce. Halve the lettuce through the core. Cut each half into 3 wedges so each piece has some core attached to it. With the wedges flat on the cutting board, trim out the tough part of the core from each wedge, but leave enough so that the wedges stay intact. 4 Assemble the salads: Arrange the wedges on six salad plates. Spoon some dressing over the wedges. Sprinkle with bacon, tomatoes, and chives. |
For years, iceberg lettuce got a real thrashing from chefs who thought of it as tasteless and nothing but texture. What’s wrong with great texture? Cut up a head of iceberg for a classic wedge salad, add blue cheese dressing, smoky bacon, and a few cherry tomatoes, and even the worst kitchen snobs will change their minds! Wedge salads go back to the early 20th century, when iceberg lettuce was simply dressed with a creamy dressing such as Roquefort, Russian, or Green Goddess before serving. Blue cheese and bacon became wildly popular additions in the 1950s, but then the dish fell out of favor as the trend faded and as leafier, more flavorful lettuces (like red and green leaf, oak leaf, and others) came into popularity. But all good things return to the table, and so have wedge salads. There’s so little prep with this salad that you can make it in the time it takes to fry bacon. If you’re serving this at a dinner party, you can make life even easier on yourself by frying the bacon and whisking the dressing ahead of time. For the dressing, I like to use a combination of sour cream, mayonnaise, blue cheese, and cider vinegar. It needs to be fairly thick, but still pourable, so when the dressing goes over the wedges, it sticks to the top, but still drizzles down the sides and onto the plate. Crumble bacon, add a few colorful cherry tomatoes and a sprinkle of chives and you have really wonderful textures and tastes: creamy, crisp, crunchy, smoky, juicy, aromatic. The classics are classic for a reason. |
Sheryl Julian | June 21, 2017 | Wedge salad with blue cheese dressing is such a classic! Made with iceberg lettuce, bacon, cherry tomatoes, and homemade blue cheese dressing. Takes 15 minutes. | Sheryl Julian | Wedge salad with blue cheese dressing is such a classic! Made with iceberg lettuce, bacon, cherry tomatoes, and homemade blue cheese dressing. Takes 15 minutes. | 10 minutes | 5 minutes | Makes 6 servings | 22 | 2017-09-25 02:54:53 |
58 | 100 | 2017-09-25 02:57:56 | Mediterranean Chickpea Bowls with Tahini Sauce | For the tahini dressing: 1/4 cup tahini (at room temperature) 1/4 cup warm water Juice 1/2 to 1 lemon (1 to 2 tablespoons) 1 teaspoon honey, agave, or maple syrup 1 clove garlic, finely minced 1/4 cup finely minced parsley 1/4 teaspoon salt 1/4 teaspoon pepper For the chickpeas: 1 16-ounce can chickpeas (or 2 cups homemade chickpeas) 1/2 tablespoon paprika (either sweet or hot) 1/2 tablespoon ground cumin 1 teaspoon ground coriander 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive oil, divided 1 clove garlic, minced 1 teaspoon finely minced fresh chili (optional) 1/2 cup finely chopped fresh herbs (I like the combination of parsley, mint, and cilantro) For the bowls: 6 cups baby spinach 2 cups cooked brown rice 1 pint cherry or grape tomatoes, halved 1 English cucumber, diced 1/4 red onion, finely diced (about 2 tablespoons) Fresh mint leaves |
All components to this recipe can be made ahead and kept refrigerated until serving. Double the recipe as needed to make more servings. If you don't already have brown rice prepared, start a pot before you begin prepping this recipe so that it's ready when you're finished. | 1 Make the tahini dressing: In a small bowl, whisk tahini with 2 tablespoons of the warm water, 1 tablespoon of the lemon juice, honey, minced garlic, parsley, salt, and pepper. Give the dressing a taste. Add salt if needed. If it needs more acid or tastes slightly bitter, add more lemon juice one teaspoon at a time. If the dressing is too thick, add more water a tablespoon at a time. Dressing can be made several days ahead and kept refrigerated. You may need to allow it to warm slightly at room temperature (or very briefly in the microwave) to loosen it up before using. 2 Warm the chickpeas: Drain chickpeas and rinse well in a colander. Rub the chickpeas gently with a clean, lint-free towel to dry, or let them air dry for about 10 minutes. When dry, toss the chickpeas in a mixing bowl with the paprika, cumin, coriander, salt, pepper. Add 1/2 tablespoon of the olive oil and mix until well-coated. Warm a large skillet over medium-high heat until hot enough that a drop of water sizzles on contact. Add the remaining 1/2 tablespoon of olive oil and tilt the pan to evenly coat. Immediately add the chickpeas. Stir constantly until they are warmed through, 3 to 5 minute). Turn off heat, then add garlic and chili (if using), and mix well. Toss with fresh herbs just before serving. (The chickpeas are best if served while still warm, but are also good if you make them ahead and serve cold.) 3 Assemble the bowls: Divide the spinach evenly between four bowls. Top each bowl with 1/2 cup of the brown rice, 1/2 cup warm chickpeas, a quarter of the tomatoes, a quarter of the cucumber, and a quarter of the red onion. Drizzle with tahini dressing, and top with fresh mint leaves. |
While I love all the various flavors and spices found in Mediterranean food, one of the things I find that like most about this cuisine is the way textures, colors, and even temperatures are often combined a single dish. I’ve made these vegan and gluten-free bowls in this same spirit. They showcase some of my favorite Mediterranean ingredients all in one bowl, like spiced chickpeas, cucumbers, tomatoes, and tahini, as well as an awesome mix of hot and cold, crisp and creamy! One of my favorite parts of this dish is really the bright and creamy tahini sauce. We make this sauce on a regular basis at my house. It’s great drizzled on fresh greens, roasted veggies, or baked sweet potatoes, too! Once you get the hang of the dressing, you might find yourself craving it often. If so, try mixing it up with different spices. (I particularly love it with turmeric, which makes the dressing extra-tasty and turns it a beautiful shade of gold!) If you’re into batch cooking or need some easy make-ahead meals for later in the week, I highly recommend prepping the ingredients for these bowls at the beginning of the week. You can bask in the glory of beautiful and vibrant packed lunches at the office all week long! |
Sabrina Modelle | June 3, 2017 | Mediterranean chickpea bowls with creamy tahini sauce! Made with spiced chickpeas, spinach, cherry tomatoes, cucumbers, red onions, and brown rice. Great make-ahead meal for lunches or dinners. | Sabrina Modelle | Mediterranean chickpea bowls with creamy tahini sauce! Made with spiced chickpeas, spinach, cherry tomatoes, cucumbers, red onions, and brown rice. Great make-ahead meal for lunches or dinners. | 20 minutes | 5 minutes | 4 servings | 3 | 2017-09-25 02:40:59 |
59 | 101 | 2017-09-25 02:58:01 | Shrimp with Zucchini Noodles and Lemon-Garlic Butter | 4 to 5 medium zucchini 1/2 to 1 teaspoon salt 3 tablespoons butter 2 cloves garlic, finely minced 1 pound shrimp, peeled and deveined (I used 26/30 count shrimp) 1/4 teaspoon black pepper Zest from 1 lemon 1 to 1 1/2 teaspoons fresh-squeezed lemon juice Fresh chopped parsley, to garnish Special Equipment: Vegetable peeler or mandolin Large 12-inch skillet | This recipe also works well with spiralized zucchini noodles made with a spiralizer or a julienne peeler. | 1 Prepare the zucchini: Slice each zucchini down its length using a vegetable peeler or on a mandolin, creating long, thin ribbons. Stop when you get to the core, which doesn't peel well (and eat it as a snack!). Lay the noodles out on paper towels in a single layer and sprinkle them with salt. Leave them to “sweat” for about 10 minutes. 2 Melt the butter and steep the garlic: In a large skillet over medium heat, melt the butter. Tilt and swirl the pan gently to move the butter around. The butter will foam a bit, then begin to smell nutty and turn amber with small brown solids on the bottom. Once this happens, immediately pour butter into a heat-proof bowl, jar, or cup. Use a spatula to scrape all of the browned bits into the bowl. Add the minced garlic to butter and set aside. 3 Season the shrimp: Pat the cleaned shrimp with a paper towel to remove any excess moisture, then toss them with a heavy pinch of salt and 1/4 teaspoon pepper in a large bowl. 4 Cook the shrimp: Wipe the skillet used to melt the butter clean. Return it to medium-high heat. When the skillet is hot (but not smoking) add just enough oil to coat the bottom of the pan. Working in batches, cook the shrimp for about 2 minutes on each side. They should be pink and opaque, but not curled up too tightly. Transfer to a plate. 5 Cook the zucchini noodles: Pat the excess moisture from the noodles. Place the skillet back over medium high heat, and add a bit of cooking oil (just enough to coat). Toss the zucchini gently in the pan so that it just begins to lose its stiffness. You want it to be al dente, just like pasta. The whole process shouldn’t take more than 3 minutes. Remove the pan from heat. 6 Toss everything together and serve: Whisk lemon zest and juice into the brown butter and garlic. Off the heat, add the shrimp back to the pan with the zucchini and pour the lemon-garlic butter over top. Toss to combine. Transfer to a serving platter or individual plates. Top with fresh parsley and serve. |
A couple of years ago, I had a major bumper crop of zucchini. I found a million ways to eat it and cook with it, but this simple meal of shrimp with zucchini noodles and lemon-garlic butter was one I went back to again and again. I’ve tried making zucchini ribbons with a simple vegetable peeler, a mandolin, and a spiralizer. I personally like using a vegetable peeler or mandolin the best. Making these wide pappardelle-like noodles wastes less of the vegetable than curly, spiralized zoodles. Also their texture is just so lovely. Most mandolins will produce a slightly thicker noodle than the peeler. You might need to cook the noodles a minute or so longer if your noodles seem fairly thick. The lemon-garlic butter is extra delicious because I brown the butter a little bit first and then steep the minced garlic in the butter while everything else cooks. The lemon juice goes in a the very last moment. This way, there’s no risk of burning the garlic and the lemon juice tastes fresh. This recipe works well as a light mid-week dinner, especially when you’re in the mood for vegetables with a little protein, or as a side dish at a dinner party or potluck. |
Sabrina Modelle | May 27, 2017 | Zucchini noodles with shrimp! Toss with lemon-garlic butter for a quick, easy dinner. Ready in 30 minutes. | Sabrina Modelle | Zucchini noodles with shrimp! Toss with lemon-garlic butter for a quick, easy dinner. Ready in 30 minutes. | 30 minutes | 15 minutes | 4 servings | 3 | 2017-09-25 02:40:59 |
60 | 109 | 2017-09-25 02:58:19 | Turmeric Cauliflower Curry | 1 head cauliflower (about 1 3/4 pounds) 3 medium Yukon gold potatoes (about 1 1/4 pounds) 1 1/2 cups water 1 medium onion, coarsely chopped 1 poblano chili pepper, seeded and coarsely chopped 1 2-inch piece fresh ginger, sliced 1 teaspoon ground turmeric 2 teaspoons garam masala 1/2 teaspoon salt, or to taste 2 tablespoons olive oil 1 cup frozen green peas 12 cherry tomatoes, halved 1 cup plain yogurt 3 tablespoons chopped fresh cilantro 2 limes, quartered, for garnish Special equipment: Blender or food processor |
1 Bring a large pot of salted water to a boil. 2 While waiting for the water to boil, prepare the cauliflower and potatoes: Cut the potatoes into 1 1/2-inch cubes. To prepare the cauliflower, use a chef's knife to cut a deep cross into the base of the cauliflower. Place your thumbs into the crevice and pull the head apart into 4 quarters Stand each quarter upright, and slice off and discard the core and outer leaves. Break or cut the cauliflower into bite-size florets. 3 Cook the potatoes and cauliflower: Carefully transfer the potatoes into the boiling water and cook for 4 minutes. Add the cauliflower and cook for 10 minutes longer, or until the vegetables are tender. (Total cooking time is 14 to 15 minutes) Drain into a colander. 3 Make the curry sauce: In a blender or food processor, combine the water, onion, chili pepper, ginger, turmeric, garam masala, and salt. Puree until smooth. 4 Cook the curry sauce: Warm the olive oil in a large pot over medium heat. Add the sauce and cook for 2 minutes. Stir in the cooked cauliflower and potatoes. Taste and add more salt and garam masala, if you like. 5 Finish the dish: Stir the peas and tomatoes into the pot. Heat for 2 to 3 minutes, or until hot. Just before serving, stir in the yogurt and reheat gently (do not let it boil, or the yogurt may curdle.) Transfer to a serving dish and sprinkle with cilantro. Serve with lime wedges. |
Many years ago, I ran a vegetarian restaurant in Bloomington, Indiana. One of our Indian friends and customers gave me this recipe, which I’ve revised over the years. (Thank you, Santosh, wherever you are!) This is a nice curry for a weeknight since it doesn’t involve too much heavy lifting. There are many versions in India, of course, but this one makes a substantial vegetarian meal. The official name for this dish is “shahi” cauliflower curry. The word shahi roughly translates as “royal,” and it is indeed a royal dish! Turmeric is the lead spice in this curry. It’s what gives the curry its sunny yellow color, and is well known for its anti-inflammatory properties. It’s the superfood of spices. By the way, here’s a good trick for cutting apart the cauliflower, which I learned on the job at my first restaurant near Woodstock, New York. Our friendly neighbor, chef, and mentor taught us to cut a deep cross at the base and then separate the head into quarters. Slice away the core and outer leaves. Then, with a paring knife, cut between the little “branches” to make florets. Serve this easy vegetarian curry with naan bread, cucumber raita, and a salad, and dinner is done! |
Sally Vargas | Easy vegetarian Cauliflower Curry with lots of anti-inflammatory Turmeric! With cauliflower, potatoes, tomatoes, and peas. 30 minutes. | Sally Vargas | Easy vegetarian Cauliflower Curry with lots of anti-inflammatory Turmeric! With cauliflower, potatoes, tomatoes, and peas. 30 minutes. | 15 minutes | 20 minutes | 6 servings | 2 | 2017-09-25 02:40:58 | ||
61 | 110 | 2017-09-25 02:58:25 | Pasta Skillet with Chicken Sausage, Cheese & Spinach | For the marinara sauce (or substitute 2 1/2 to 3 cups store-bought sauce): 1 1/2 tablespoons olive oil 1 1/2 cups (180g) diced red onions 2 cloves garlic, minced 1 28-oz. (795g) can of crushed tomatoes 1 tablespoon honey or sugar 1/4 cup (5g) chopped fresh parsley 1/4 cup (5g) chopped fresh basil 1 teaspoon dried oregano For the pasta: 8 ounces (225g) penne pasta 1 1/2 tablespoons olive oil 1 pound (450g) chicken sausage, cut into bit-sized pieces 4 to 6 cups (100g to 150g) baby spinach 1 1/2 cups (140g) shredded mozzarella cheese Chopped parsley, to garnish |
1 Preheat the oven to 350F. 2 Make the marinara sauce (or substitute store-bought sauce): Heat 1 1/2 tablespoons of olive oil in a large oven-safe sauté pan over medium-high heat. Add the onions and cook for 3 to 4 minutes, stirring occasionally, until the onions are softened and translucent. Add the minced garlic and cook for 30 seconds. Add crushed tomatoes and cook until the sauce starts bubbling at a rapid simmer, 1 to 2 minutes. Reduce heat to low and let the sauce continue slowly simmering for 5 to 7 minutes, stirring occasionally. Mix in honey, parsley, basil and oregano and cook for another minute. Season sauce with salt to your taste. Turn off heat. (Makes 2 1/2 to 3 cups; keeps 4 to 5 days refrigerated or 3 months frozen.) 3 Cook the pasta: Bring 2 quarts of water to boil in a pot. Season with a generous pinch of salt. Once the water boils, add pasta and cook for 7 to 9 minutes, depending on how you like your pasta. Drain and run pasta under cold water. Set aside. 4 Make the sausage and spinach sauce: Heat 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Add chopped sausage and cook for 5 to 7 minutes, until the meat is cooked through. Add pasta sauce and heat for a minute. Add spinach and fold it into the sauce. The spinach should start wilting in 30 seconds. 5 Bake the pasta: Add pasta to the pan and stir until combined. Top with mozzarella cheese. Put the skillet in the oven and bake for 10 to 12 minutes until the cheese is bubbly and slightly browned at the edges. For a quicker alternative, skip the oven and just stir the cheese into the pasta until the cheese is melted. 6 Top the pasta with chopped parsley and season with salt and pepper to taste. Serve hot. |
Do you ever have those days when you feel very lazy about cooking dinner? I’ve been there! Before you pick up the phone to order takeout, let me show you one of my favorite quick and satisfying meals. It’s a skillet pasta dinner and it only takes about 30 minutes to pull together. This pasta with chicken sausage dish is my go-to dinner when I need an easy dinner. All I need is a bit of oil and 5 basic ingredients: chicken sausage, pasta, marinara sauce, spinach and cheese. That’s it. Depending on the amount of time I have to prepare dinner, I may throw in some diced peppers and zucchini to make it more filling. I’ve included a quick marinara sauce in my recipe below, but if I’m in a rush, store-bought sauce is fine. You can also make the marinara sauce ahead and keep it frozen for quick, entirely from-scratch weeknight meals. It’s very easy to customize the recipe to whatever ingredients you have on hand and how quickly you need dinner on the table. Try this pasta dish the next time you want a fast home-cooked meal. I promise, it’ll be quicker and healthier than ordering takeout! |
Lisa Lin | Try this one-skillet pasta dinner with chicken sausage, cheese, and spinach! Takes only 30 minutes to make. | Lisa Lin | Try this one-skillet pasta dinner with chicken sausage, cheese, and spinach! Takes only 30 minutes to make. | 10 minutes | 30 minutes | 4 to 6 servings | 20 | 2017-09-25 02:54:43 | ||
62 | 111 | 2017-09-25 02:58:30 | Fattoush Bread Salad | For the pita chips: 2 rounds pita bread (8- to 12-inches) Olive oil (for toasting the pita) Salt and pepper, to taste For the salad: 4 Persian, pickling, or other small cucumbers, thinly sliced (or 1 English cucumber, trimmed, halved vertically, and thinly sliced) 4 radishes, trimmed and thinly sliced 2 large tomatoes, cored and cut into 1-inch pieces 1/2 pint cherry tomatoes, halved 1/4 red onion, very thinly sliced For the dressing: Juice of 1 lemon, or more to taste 4 tablespoons olive oil Large handful fresh mint leaves, coarsely chopped Large handful fresh parsley leaves, coarsely chopped |
1 Prepare pita chips: Set the oven to 375F. With kitchen shears, cut the pita round into 1-inch pieces. In a bowl, sprinkle the pita with just enough olive oil so a drop lands on each piece. Toss well. Sprinkle with salt and toss again. 2 Toast the pita chips: Spread the pieces out on a rimmed baking sheet. It's fine if the pieces overlap or cluster together. Bake for 2 minutes, then toss the chips. Bake another 2 minutes and toss again. Remove any pieces that are starting to look crisp and golden. Continue baking another 1 to 2 minutes until all the pieces are crisp and golden. Set aside to cool. 3 Prepare the vegetables: In a large bowl combine the cucumbers, radishes, large and cherry tomatoes, scallions, and red onion. 4 Dress the salad just before serving: Sprinkle the lemon juice, olive oil, salt, and pepper over the vegetables and toss gently but thoroughly. Add the mint and parsley and toss again. Taste for seasoning and add more salt and pepper, if you like. Add the pita chips and toss gently to avoid crushing them. Serve immediately. |
Using up bits of stale bread in dishes both sweet and savory is a frugal cook’s trick as old as bread itself. Though less well known than, say, Thanksgiving stuffing or bread pudding, bread salads fall in this category. These satisfying salads are made by tossing together leftover bread, colorful vegetables, and a tangy dressing. Fattoush is a version of this salad made throughout the Middle East using leftover pita bread. Fattoush is served all over Jordan, Lebanon, Israel, and the surrounding countries. The pita flatbreads are cut into pieces and either fried or baked. I like baking the pita since this avoids the need for a vat of hot oil. Baking also gives you small chips that add a delightful crunch to the salad. The chips are so addictive you’ll find yourself making them often, for all kinds of purposes. Use scissors to snip the pita rounds into small squares and rectangles, then toss them with olive oil and spread onto a baking sheet to bake. Don’t worry about whether they’re in a single layer or clustered together. Stir and flip them a couple of times during baking until they’re golden and crisp. Assemble the salad with cucumbers, radishes, tomatoes, scallions, and red onion, but wait until just before serving to toss it with the dressing so that everything stays crisp. Be sure to use plenty of mint and lemon juice! All together, you have one of summer’s most refreshing bowls. |
Sheryl Julian | Easy Middle Eastern fattoush! Crispy pita chips, fresh vegetables, and a tangy dressing. 30 minutes. | Sheryl Julian | Easy Middle Eastern fattoush! Crispy pita chips, fresh vegetables, and a tangy dressing. 30 minutes. | 20 minutes | 10 minutes | 4 | 22 | 2017-09-25 02:54:53 | ||
63 | 112 | 2017-09-25 02:58:33 | BBQ Chicken Burrito Bowl | For the BBQ sauce (or substitute 3/4 to 1 cup bottled sauce): 1 cup ketchup 1/2 cup tomato sauce 2 tablespoons distilled white vinegar (apple cider vinegar also works) 2 tablespoons Worcestershire sauce 1 tablespoon honey (light brown sugar or maple syrup also works) 2 1/2 teaspoons paprika 1/2 teaspoon granulated garlic 1/2 teaspoon salt 1/4 teaspoon ground cumin For the burrito bowls: 1 pound (450g) chicken breasts (or substitute 2 cups cooked, shredded chicken) 4 cups chicken broth or water, for cooking the chicken 1 cup uncooked brown rice (or substitute 3 cups cooked rice) 1 1/4 cup fresh or frozen corn kernels 1 15-ounce (425g) can black beans, drained and rinsed 6 to 8 romaine lettuce leaves, chopped into strips 1 cup pico de gallo or your favorite salsa 1 cup shredded cheddar or monterey jack cheese, optional Crushed tortilla chips, for topping |
If you're making this for lunch, assemble the bowls in a lunch container, but pack the lettuce and salsa separately. Heat the bowls, then add top with the lettuce and salsa. | Do-ahead steps: 1 Make the barbecue sauce (or substitute 3/4 to 1 cup bottled sauce): Mix all of the sauce ingredients in a saucepan and heat over medium heat. When the sauce starts bubbling, reduce the heat to low and simmer for 5 minutes, stirring frequently. Turn off heat. You should have about 1 2/3 cups of sauce. (A word of warning: this sauce splatters everywhere once it heats up. Be prepared to wipe down your stovetop and countertops after making this!) The sauce will keep for 1 to 2 weeks refrigerated. 2 Cook the chicken (or substitute 2 cups shredded cooked chicken): Place the chicken breasts in a 4-quart or larger pot with a lid and pour the chicken broth over top. The chicken should be covered by about an inch; add additional broth or water if needed. Place over high heat and bring to a boil. Reduce heat to low, cover, and cook for 10 minutes. Check that the chicken is cooked through and registers 165F in the thickest part. Cook another few minutes if needed. Use tongs to transfer the cooked chicken breasts to a cutting board to cool briefly. When the chicken is cool, shred the meat into bite-sized pieces. Refrigerate in an air-tight container for up to 5 days. 3 Cook the rice (or substitute 3 cups cooked rice): Combine the rice with 1/2 teaspoon of salt and 2 cups of water (or enough to cover by about an inch). Bring to a simmer over medium heat, then lower the heat and cover. Cook until the rice is tender, 35 to 45 minutes (or according to package instructions). Check occasionally and add more water if the pan seems dry before the rice is cooked. Cool the cooked rice, and then transfer to a storage container. Refrigerate for up to 5 days. To assemble the burrito bowls: 1 Mix the chicken with the barbecue sauce: Warm the barbecue sauce for a few minutes in a small pan or skillet over medium-high heat. Add the shredded chicken and stir to coat with the barbecue sauce. Leave the chicken in the pan until it has warmed through, about 2 to 3 minutes. Turn off heat. 2 Warm the corn and beans: Heat the corn and black beans together or separately in a pan or skillet over medium-high heat for 2 to 3 minutes. Add a pinch of salt to your corn and beans and turn off heat. 3 Warm the rice in the microwave or on a pan. If you are using the microwave, pour the rice into a large bowl and cover it with a damp paper towel. Microwave the rice on high for about 1 minute. Check to see if the rice has warmed through. If it is still cold in some spots, give everything a stir and continue microwaving at 15-second intervals, until the rice is heated to your liking. 4 Assemble the burrito bowls: Divide the rice, chicken, corn, beans, romaine lettuce, and pico de gallo into 4 bowls. Top with cheese, if using, and then crush a few tortilla chips on top of each bowl for extra crunch. |
Weeknight dinners can be the most difficult to cook. After a long day of work, I don’t want to spend too much time in the kitchen figuring out what to make for dinner. That’s why Sunday meal prepping can be a beautiful thing, and these easy BBQ Chicken Burrito Bowls are a perfect example. What I do for meal prep is not complicated most weeks. I usually cook some protein like chicken, make a big batch of grains, roast a few pounds of potatoes, and mix several jars of sauces and dressings. During the week, I mix and match these different ingredients with freshly cooked vegetables for quick, easy meals – like these BBQ chicken burrito bowls. They make a great lunch, too! I usually make my own barbecue sauce because store-bought versions can contain too much sugar or vinegar for my taste, but feel free to use another recipe you like or your favorite bottled sauce. I usually use a reduced sugar ketchup so that the barbecue sauce will be less sweet. Also, don’t skip the Worcestershire sauce! It makes a big difference in flavor. |
Lisa Lin | Make-ahead BBQ Chicken Burrito Bowl with corn, black beans, and pico de gallo. Great for lunch or dinner during busy weeks! | Lisa Lin | Make-ahead BBQ Chicken Burrito Bowl with corn, black beans, and pico de gallo. Great for lunch or dinner during busy weeks! | 15 minutes | 10 minutes | 4 servings | 20 | 2017-09-25 02:54:43 | |
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