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Main dish

Creamy Hummus with Cumin

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Creamy Hummus with Cumin
Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to supersmooth, aerated hummus. This recipe is from Tusk in Portland, OR.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ cup dried chickpeas
  • ½ teaspoon baking soda
  • 3 garlic cloves, 2 smashed, 1 finely grated
  • 1 dried red chile (such as chile de árbol)
  • 1 bay leaf
  • ⅓ cup (or more) fresh lemon juice
  • Kosher salt
  • 1 cup tahini
  • ⅓ cup olive oil
  • 1 teaspoon ground cumin
Instructions
  1. Combine chickpeas and baking soda in a medium bowl and pour in cold water to cover by 2". Cover and let sit 8–12 hours.
  2. Drain chickpeas, rinse, and place in a large saucepan along with smashed garlic, chile, and bay leaf. Pour in cold water to cover by 2". Bring to a boil over medium-high heat; reduce heat and simmer gently, skimming foam occasionally from surface, until chickpeas are falling apart, 35–45 minutes. Drain, reserving about 1 cup cooking liquid. Pluck out and discard garlic, chile, and bay leaf.
  3. Combine grated garlic, lemon juice, and a pinch of salt in a food processor and let sit until the bite in garlic mellows, about 5 minutes. Add tahini and ½ cup ice water and process until smooth. With the motor running, slowly stream in oil. Season with another large pinch of salt. Add chickpeas and cumin and process until hummus is very smooth, light, and creamy, about 2 minutes. It will tighten up as it cools, so it should be loose to the point of being pourable at this stage. If it looks thick, thin with chickpea cooking liquid, pulsing in by the tablespoonful until you reach the right consistency. Taste hummus and season with salt and more lemon juice if needed.
Do Ahead: Hummus can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.

Watch the recipe video here:

What's your hummus swooshing strategy? RECIPE: http://bonap.it/KMuBfvx

Posted by Bon Appétit Magazine on Sunday, February 10, 2019

Main dish

WARBURTONS GLUTEN FREE MINI CHEESEBURGER TACOS

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WARBURTONS GLUTEN FREE MINI CHEESEBURGER TACOS
Make your next gluten free meal fun and family friendly with our latest twist on the awesomely indulgent Cheeseburger Taco. Perfect for all occasions to share with friends, all you need are mini burger patties, melted cheese and Warburtons Gluten Free High Protein Wraps, and you’ll have instantly upped your snack game! It’s gluten-free, made easy.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 Warburtons Gluten Free High Protein Wraps with Super Seeds
  • 20g sesame seeds
  • 1 egg, beaten
  • 500g beef mince
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 6 slices of cheddar cheese
  • Shredded iceberg lettuce, to serve
  • Pickled red onions, to serve
Instructions
  1. Cut each wrap into 3 discs using a circle cutter. Brush with beaten egg, then sprinkle with sesame seeds. Turn a muffin tray upside down and slot each disc between the trivets to create a taco shape. Bake at 170C/400F for 6-8 mins until firm and golden.
  2. Combine beef mince, onion powder, garlic powder, salt and pepper in a bowl. Shape into 6 patties and push into a metal ring the same size as the one used to cut the tacos.
  3. Heat a frying pan on a medium-high heat. Put a little oil in the pan, then fry the burgers until they are nicely caramelised on one side, about 2 mins.
  4. Flip over and cook for 1 min, then pop a slice of cheddar on each one and put a lid on the pan. Steam the burgers until the cheese is nice and melted.
  5. Slice each burger patty in half and slot into the mini taco shell. Top with shredded lettuce and pickled red onions and serve.

Watch the recipe video here:

Warburtons Gluten Free Mini Cheeseburger Tacos

Posted by Twisted on Monday, February 11, 2019

Main dish

Apple Galette

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Apple Galette
Apple Galette
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
PIE DOUGH
  • 1 ¼ cups all purpose flour, plus more for dusting (155 g)
  • 1 tablespoon sugar
  • ¼ teaspoon kosher salt
  • 8 tablespoons unsalted butter, cubed and chilled
  • 1 tablespoon apple cider vinegar
  • ¼ cup ice water (60 mL)
  • 1 egg, beaten, for brushing
  • coarse sugar, for sprinkling
  • APPLE FILLING
  • 1 ½ lb granny smith apple, or Fuji apple, peeled, cored and sliced (680 g)
  • 1 tablespoon lemon juice
  • ¼ teaspoon ground cinnamon
  • ⅓ cup sugar (65 g)
  • 1 tablespoon unsalted butter
CARAMEL SAUCE
  • ½ cup sugar (100 g)
  • ¼ teaspoon salt
  • 1 tablespoon unsalted butter
  • ½ cup heavy cream (120 mL)
Instructions
  1. Make the pie dough: In a medium bowl, combine the flour, sugar, and salt. Mix with fork.
  2. Add the butter and work into the flour with a fork until only pea-size lumps remain.
  3. Add the apple cider vinegar and mix into the dough with your fingers. Gradually add the ice water and mix with your hands until the dough starts to come together. Add more water as needed if the dough is dry. The dough should not be very tacky or sticky. Shape the dough into a rough ball and cover with plastic wrap. Chill in the refrigerator for 30 minutes.
  4. Meanwhile, make the apple filling: In a large skillet over medium heat, combine the sliced apples, lemon juice, cinnamon, and sugar. Cook, stirring continuously, until the apples are soft, about 10 minutes. Add the butter and stir to incorporate. Remove the pan from the heat and let the filling cool.
  5. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  6. On a lightly floured surface, roll out the dough into a round that is about ⅛-inch (3 mm) thick. Roll the dough around the rolling pin and transfer to the prepared baking sheet.
  7. Spoon the apple filling into the center of the dough, leaving a 2-inch (5 cm) border around the edges. Fold the edges over the apples. Brush the egg wash over the crust and sprinkle coarse sugar all over the galette.
  8. Bake the galette for 25 minutes, until the crust is golden brown.
  9. Meanwhile, make the caramel sauce: In a small pot, combine the sugar, salt, and butter. Cook over medium heat until the sugar dissolves and turns amber in color, 2-3 minutes, swirling the pan occasionally.
  10. Pour in the heavy cream and stir with wooden spoon. Remove from the heat and let cool slightly.
  11. Drizzle the caramel sauce over the galette, then slice and serve.
  12. Enjoy!

Watch the recipe video here:

The perfect apple galette to share with your best friends ?FULL RECIPE: https://tasty.co/recipe/apple-galette

Posted by Proper Tasty on Monday, February 11, 2019

Main dish

Instant Pot Apple Cake

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Instant Pot Apple Cake
Cakes turn out rich and moist, never dry.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 red apple, sliced very thin
  • 1 red apple, peeled and cut into ½″ dice
  • 7 oz white or yellow cake mix (about half a box), prepared according to package directions
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1½ cups water
  • 2 tbsp cinnamon sugar for topping
Instructions
  1. Coat the inside of a 7” x 3” springform or push pan with non-stick spray. (We love this pan: https://amzn.to/2xAXUOF)
  2. Layer thinly sliced apples along bottom and sides of pan.
  3. Add cinnamon, nutmeg and diced apples to the prepared cake mix. Stir to combine.
  4. Gently spoon the cake batter into the prepared pan. Cover loosely with foil – do not seal.
  5. Pour 1½ cups water into the Instant Pot, followed by the steam rack.
  6. Carefully lower the baking pan onto the steam rack, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 20 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Carefully remove the cake pan from the pot. Place on a cooling rack and allow to set for 5-10 minutes before inverting onto a parchment-lined baking sheet.
  10. Top with cinnamon sugar and set under the broiler until sugar melts.
  11. Serve warm.

Watch the recipe video here:

Cakes turn out rich and moist, never dry.RECIPE: http://chopsecrets.com/instant-pot-apple-cake/

Posted by Chop Secrets on Sunday, February 10, 2019

Main dish

Instant Pot BBQ Pork Chops

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Instant Pot BBQ Pork Chops
This savory-sweet recipe with just the right hint of spice is delicious
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Spice Mixture (or substitute 3 tbsp of your favorite pork rub)
  • 1 tbsp paprika
  • 2 tsp brown sugar
  • 2 tsp salt
  • ½ tsp each chili powder, garlic powder, onion powder
  • ¼ tsp pepper
  • ¼ tsp cayenne (optional)
  • 2 tbsp olive oil
  • 4 bone-in pork chops
  • 1½ cups chicken broth
  • ⅓ cup bbq sauce
Instructions
  1. In a small bowl combine the Spice Mixture ingredients and use to season both sides of the pork chops.
  2. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  3. When oil gets hot, brown the meat on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  4. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Put the meat back into the pot.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 7 minutes and adjust to LOW PRESSURE.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Remove the pork chops to a foil-lined baking sheet and brush with bbq sauce. Set the pan under the broiler until meat is caramelized and bubbly, 3-4 minutes. Serve immediately.

Watch the recipe video here:

This savory-sweet recipe with just the right hint of spice is delicious.RECIPE: http://chopsecrets.com/instant-pot-bbq-pork-chops/

Posted by Chop Secrets on Sunday, February 10, 2019

Main dish

One-pot Ham & Potato Soup

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One-pot Ham & Potato Soup
One-pot Ham & Potato Soup
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 strips bacon, cut into 1-inch (2 cm) pieces
  • 1 cup onion, diced (150 g)
  • 1 cup carrot, diced (120 g)
  • 1 cup celery, diced (225 g)
  • 3 tablespoons flour
  • 2 cups ham, cooked and cubed (300 g)
  • 2 potatoes, cubed
  • 1 teaspoon fresh thyme
  • 1 teaspoon black pepper
  • 6 cups chicken broth (1.4 L)
  • 2 bay leaves
  • 2 cups heavy cream (480 mL)
Instructions
  1. In a 6-quart (5.7 liters) dutch oven, cook bacon over medium-high heat until fat is rendered out and the pieces begin to get crispy.
  2. Add onion, carrot, and celery, and cook until just tender, about 3 minutes.
  3. Reduce heat to medium and add flour, stirring constantly for 1-2 minutes to avoid lumps.
  4. Add ham, potatoes, thyme, and black pepper. Stir to coat the meat and potatoes in the roux/vegetable mix.
  5. Add the chicken broth and bay leaves.
  6. Cover and bring to a boil. Then reduce heat to medium-low and cook covered for 25-30 minutes.
  7. Remove bay leaves and stir in cream. Return to a simmer and serve.
  8. Enjoy!

Watch the recipe video here:

One-Pot Ham & Potato Soup ?FULL RECIPE: http://bzfd.it/2jGc8Vs

Posted by Proper Tasty on Sunday, February 10, 2019

Main dish

Engagement Roast Chicken

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Engagement Roast Chicken
Engagement Roast Chicken
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (4 to 5 pound) roasting chicken
  • Kosher salt and freshly ground black pepper
  • 2 lemons
  • 1 whole head garlic, cut in ½ crosswise
  • Good olive oil
  • 2 Spanish onions, peeled and thickly sliced
  • ½ cup dry white wine
  • ½ cup chicken stock, preferably homemade
  • 1 tablespoon all-purpose flour
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and ½ teaspoon of pepper. Pour the mixture around the chicken in the pan.
  3. Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
  4. Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.

Watch the recipe video here:

Recipe of the Day: Ina Garten's Engagement Roast Chicken?Save the recipe: https://foodtv.com/2RHxhir!

Posted by Food Network on Sunday, February 10, 2019

Main dish

Crock Pot Italian Turkey Meatballs

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Crock Pot Italian Turkey Meatballs
Delicious Italian turkey meatballs, all made in the slow cooker. No baking or frying required!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 20 oz (1.3 lb) ground turkey breast 93% lean
  • ¼ cup whole wheat seasoned breadcrumbs
  • ¼ cup Reggiano Parmigiano cheese, grated
  • ¼ cup parsley, finely chopped
  • 1 egg
  • 1 large clove garlic, crushed
  • 1 tsp kosher salt + fresh pepper
For the sauce:
  • 1 tsp olive oil
  • 4 cloves garlic, smashed
  • 28 oz can crushed tomatoes (I like Tuttorosso)
  • 1 bay leaf
  • salt and fresh pepper to taste
  • ¼ cup fresh chopped basil or parsley
Instructions
  1. In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese.
  2. Using clean hands, mix all the ingredients and form small meatballs, about ⅛th cup each.
  3. In a small saute pan, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn.
  4. Pour crushed tomatoes into the crock pot with bay leaf. Add garlic and oil.
  5. Drop meatballs into the sauce, cover and set crock pot to low, 4 to 6 hours.
  6. When meatballs are ready, adjust salt and pepper to taste and add fresh chopped basil or parsley.
  7. Serve with ricotta, over pasta or enjoy with French bread.

Watch the recipe video here:

Crock Pot Italian Turkey Meatballs, serve them over pasta, zoodles or on a roll!4 Freestyle Points • 200 Calorieshttps://www.skinnytaste.com/crock-pot-italian-turkey-meatballs/

Posted by Skinnytaste on Thursday, February 7, 2019

Main dish

Proper English Cottage Pie

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Proper English Cottage Pie
Proper English Cottage Pie is a delicious, very traditional mince pie (beef) topped with mashed potato. Serve with garden peas.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound lean ground beef
  • 1 onion, diced
  • 3 carrots, diced
  • 2 tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon
  • 1 tablespoon Italian seasoning
  • 2 tablespoons chopped fresh parsley
  • 1½ cups beef broth
  • 1 tablespoon tomato pastesalt and pepper to taste
  • 4 potatoes, peeled and diced
  • ¼ cup butter, softened
  • 1 cup milksalt and pepper to taste
  • ¼ pound shredded Cheddar cheese
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. To Make Meat Filling: Place a large skillet over medium heat. Crumble in ground beef and saute 1 minute. Add onion and carrot, then continue to saute until meat is no longer pink and onion begins to brown, about 5 minutes. Mix in flour, cinnamon, mixed herbs, and parsley.
  3. In a small bowl, combine beef broth and tomato paste. Mix together, then add to beef mixture. Add salt and pepper to taste. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Spoon mixture into a 9 inch pie plate.
  4. To Make Potato Topping: Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or until potatoes are tender. Drain.
  5. Mash potatoes until smooth, then add butter or margarine, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated Cheddar cheese.
  6. Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly.

Watch the recipe video here:

Proper English Cottage Pie: https://trib.al/NeIhWpy

Posted by Allrecipes on Thursday, February 7, 2019

Main dish

Spicy Dorito® Taco Salad

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Spicy Dorito® Taco Salad
A delicious refreshing taco salad with a tangy twist.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound ground beef
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ¼ teaspoon ground black pepper
  • 1 head lettuce, chopped
  • 5 cups crushed nacho cheese-flavored tortilla chips
  • 2 cups shredded Colby-Jack cheese
  • 1 (15 ounce) can dark red kidney beans, drained and rinsed
  • 1 tomato, diced
  • ⅓ cup chopped onion
  • ¼ cup pickled jalapeno peppers, chopped
  • 1 cup vegetable oil
  • ½ cup white sugar
  • ½ cup ketchup
  • 1 envelope taco seasoning mix
  • 2 tablespoons cider vinegar
  • 1 tablespoon Worcestershire sauce
Instructions
  1. Cook ground beef, garlic powder, chili powder, and black pepper together in a skillet over medium heat until meat is brown and crumbly, about 10 minutes, breaking the meat up into chunks as it cooks. Drain excess grease, remove from heat, and let the meat cool.
  2. Toss lettuce, tortilla chips, Colby-Jack cheese, kidney beans, tomato, onion, and pickled jalapeno peppers in a large salad bowl; mix in the beef.
  3. Whisk vegetable oil, sugar, ketchup, taco seasoning, cider vinegar, and Worcestershire sauce together in a bowl until sugar has dissolved; pour dressing over the salad and toss again.

Watch the recipe video here:

Spicy Dorito® Taco Salad: https://trib.al/VX1jnwM

Posted by Allrecipes on Thursday, February 7, 2019