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Main dish

Gluten-Free Cauliflower Bread

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Gluten-Free Cauliflower Bread
Gluten-Free Cauliflower Brea recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • nonstick cooking spray
  • 1 large head cauliflower
  • 6 large eggs, separated
  • 1 ½ cups almond flour (145 g)
  • ¼ cup grated parmesan cheese (25 g), optional
  • 5 cloves garlic, minced
  • 1 tablespoon baking powder
  • 5 tablespoons butter, melted
  • 1 pinch salt
  • 1 teaspoon italian seasoning
  • white sesame seed, for garnish
  • fresh parsley, chopped, for garnish
  • fresh rosemary, chopped, for garnish
Instructions
  1. Preheat the oven to 350°F (180°C). Grease a 9x5-inch (23x13-cm) loaf pan with nonstick spray.
  2. Cut the cauliflower into florets and add to a food processor. Pulse until the cauliflower reaches a “rice”-like consistency. You should have 3-4 cups. (900 g)
  3. Transfer the riced cauliflower to a large microwave-safe bowl and microwave for 4 minutes to steam the cauliflower and release its liquid. Let sit until cool enough to handle.
  4. Transfer the riced cauliflower to a bowl lined with cheesecloth or a tea towel. Tightly wrap the cauliflower and squeeze out all of the liquid, until it is dry and crumbles between your fingers. Set aside.
  5. Separate the yolks and whites of the eggs into two large bowls. Beat the whites with an electric hand mixer until stiff peaks form.
  6. Add about ¼ of the beaten whites to the bowl of yolks. Then, add the almond flour, Parmesan, if using, garlic, baking powder, butter, and salt. Gently mix with a rubber spatula until combined.
  7. Add the remaining egg whites, dried cauliflower, and Italian seasoning. Gently fold the ingredients together until just combined. Do not overmix, as this will break down the egg whites.
  8. Transfer the mixture to the prepared loaf pan and sprinkle the top with sesame seeds, parsley, and rosemary.
  9. Bake for 45-50 minutes, or until the bread is golden brown.
  10. Let cool, then slice and serve as desired.
  11. Nutrition Calories: 1844 Fat: 158 grams Carbs: 73 grams Fiber: 32 grams Sugars: 20 grams Protein: 60 grams
  12. Enjoy!

Watch the recipe video here:

This cauliflower bread if low-carb AND gluten-free ? ?FULL RECIPE: https://tasty.co/recipe/gluten-free-cauliflower-bread

Posted by Proper Tasty on Monday, July 8, 2019

Main dish

Watermelon Sangria

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Watermelon Sangria
This is one of my favorite recipes I have borrowed from a friend. If you love watermelon, this is the perfect drink for a hot summer day!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 cups cubed watermelon, divided
  • 1 (750 milliliter) bottle dry white wine
  • 1 cup vodka
  • ½ cup triple sec
  • ½ cup simple syrup
  • 1 medium lime, quartered
  • 1 orange, cut into wedges
  • 1 cup fresh blueberries
Instructions
  1. Place 9 cups of watermelon cubes in a blender; blend on high until very smooth. Strain juice through a mesh strainer into a large pitcher. Pour the wine, vodka, triple sec, and simple syrup into the pitcher. Stir to combine. Mix the remaining 3 cups of watermelon cubes, the lime quarters, orange sections, and blueberries into the sangria. Chill for 4 hours before serving.

Watch the recipe video here:

Watermelon Sangria: https://trib.al/AVUYDDk

Posted by Allrecipes on Monday, July 8, 2019

Main dish

Nut and Seed Brittle

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Nut and Seed Brittle
Nut and Seed Brittle recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ cup flax seeds
  • ½ cup unsalted sunflower seeds
  • ¼ cup sesame seeds
  • ½ cup slivered almonds
  • 1½ cups sugar
  • ½ cup corn syrup
  • 8 tablespoons (1 stick) salted butter
  • ½ cup water
  • ½ tablespoon flaked sea salt
Instructions
  1. Toast the seeds and almonds in a 350 degree oven for 8 to 10 minutes, shaking the pan once during the process.
  2. Line a baking sheet with parchment.
  3. Heat the sugar, corn syrup, butter and water in a large saucepan over medium-high heat. Stir gently with a wooden spoon until the sugar has melted. Stop stirring and allow the sugar to cook until it reaches 300 degrees F on a candy thermometer -- swirl the pan occasionally to ensure it cooks evenly, about 10 minutes.
  4. Carefully, but moving quickly, stir in the toasted seeds and nuts until everything is coated. Pour onto the prepared baking sheet, trying to disperse it as evenly as possible and using the back of a spoon as needed. Sprinkle over the sea salt and allow to cool completely, 1½ hours.
  5. Break the brittle into shards of desired size and store in an airtight container or pack into clear bags and tie with ribbon.

Watch the recipe video here:

So many seeds. So many nuts. Save The Pioneer Woman – Ree Drummond's recipe: https://foodtv.com/2XELQa3!

Posted by Food Network on Wednesday, June 12, 2019

Main dish

Hearty Winter Vegetable Salad With Black Onion Seed Vinaigrette

 

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Hearty Winter Vegetable Salad With Black Onion Seed Vinaigrette
Hearty Winter Vegetable Salad With Black Onion Seed Vinaigrette recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups carrot (480 g), chopped
  • 4 cups turnip (650 g), chopped
  • 4 cups parsnip (400 g), peeled and chopped
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon Schwartz® ground black pepper
  • 6 cups fresh arugula (600 g)
  • ½ lb bacon (225 g), cooked and crumbled
  • ¼ cup crumbled goat cheese (30 g)
BLACK ONION SEED VINAIGRETTE
  • 1 teaspoon Schwartz® Black Onion Seeds
  • 1 teaspoon Schwartz® Mustard Seeds
  • ¼ teaspoon kosher salt
  • 1 tablespoon dijon mustard
  • ¼ cup apple cider vinegar (60 mL)
  • 2 tablespoons honey
  • ¼ cup extra virgin olive oil (60 mL)
Instructions
  1. Preheat the oven to 425˚F (220˚C).
  2. Cut up the vegetables and on a baking sheet, toss together the carrots, turnips, parsnips, olive oil, salt, and pepper.
  3. Roast the vegetables until crispy and tender, 30-35 minutes.
  4. Make the vinaigrette: In a small pan over medium-high heat, combine the Schwartz Black Onion Seeds and Schwartz Mustard Seeds and toast, stirring continuously, until fragrant, about 3 minutes.
  5. In a blender, combine the toasted spices, salt, mustard, apple cider vinegar, and honey. Blend on high speed until the spices are fully ground and the mixture is smooth. With the blender running, slowly drizzle in the olive oil until emulsified.
  6. Transfer the roasted vegetables to a large bowl and pour in ⅓ cup (80 ml) of the dressing. Toss to coat.
  7. In a separate large bowl, combine the arugula, bacon, and goat cheese. Drizzle with more dressing to taste, reserving the remaining dressing for another use, and toss to combine. Add the roasted vegetables and toss again.
  8. Divide between plates and serve.
  9. Enjoy!

Watch the recipe video here:

Your new favorite salad is here! ?Get the recipe: https://tasty.co/recipe/hearty-winter-vegetable-salad-with-black-onion-seed-vinaigrette

Posted by Proper Tasty on Thursday, June 13, 2019

Main dish

Fennel-Rubbed Chick-etta

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Fennel-Rubbed Chick-etta
The traditional stuffed pork roast is so delicious but so laborious. This chicken has all the same garlicky, herby flavors—not to mention lots of crispy bacon bits—and it’s optimized for a weeknight meal.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 teaspoons fennel seeds
  • 1 3½–4-pound chicken, halved, or 4 pounds chicken legs (thigh and drumstick)
  • Kosher salt, freshly ground pepper
  • 8 ounces bacon, finely chopped
  • 2 garlic cloves, finely grated
  • 1 cup coarsely chopped parsley
  • ¼ cup olive oil
  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon finely chopped thyme
  • ½ teaspoon crushed red pepper flakes
Special Equipment
  • A spice mill or a mortar and pestle
Instructions
  1. Toast fennel seeds in a dry small skillet over medium, tossing occasionally, until fragrant, about 2 minutes. Transfer to a small plate and let cool. Finely grind in spice mill or with mortar and pestle.
  2. Pat chicken dry and sprinkle with half of fennel; season generously with salt and pepper; set aside.
  3. Preheat oven to 425°. Cook bacon in a large ovenproof skillet over medium heat, stirring occasionally, until bacon is crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a medium bowl. Pour off all but 3 Tbsp. bacon fat; reserve for another use. Increase heat to medium-high and carefully place chicken halves, skin side down, in skillet, pressing down so skin makes good contact with surface of pan. Cook until skin is golden brown and starting to crisp, about 5 minutes. Turn chicken; transfer skillet to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°, 35–40 minutes. Transfer chicken to a cutting board and let rest 10 minutes.
  4. While chicken rests, add garlic, parsley, oil, lemon zest, thyme, red pepper flakes, and remaining fennel to bowl with bacon. Mix well; season with salt and pepper.
  5. Serve chicken drizzled with pan juices and topped with bacon mixture.

Watch the recipe video here:

You know what your chicken could use more of? Crispy bacon bits.GET THE RECIPE: http://bonap.it/cOE8WAY

Posted by Bon Appétit Magazine on Friday, May 31, 2019

Main dish

Clams in White Bean Sauce

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Clams in White Bean Sauce
No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 15-ounce can baby lima or cannellini beans or other medium white beans, rinsed
  • ¼ cup olive oil, plus more for drizzling
  • Kosher salt, freshly ground pepper
  • 1 fennel bulb
  • 3 garlic cloves
  • 1 sprig rosemary
  • 1 lemon
  • Handful of parsley leaves
  • 36 littleneck or Manila clams, scrubbed
  • 4 thick slices country-style bread, toasted
Instructions
  1. Toss beans in a medium bowl with a drizzle of oil; season with salt and pepper. Set aside.
  2. Halve fennel and remove fronds (don’t toss the fronds!). Thinly slice one half of fennel and transfer to a medium bowl along with fronds. Place a damp paper towel directly on fennel to help prevent browning and set aside. Finely chop remaining half of fennel, then thinly slice garlic.
  3. Heat ¼ cup oil in a large heavy pot over medium. Add chopped fennel, garlic, and rosemary sprig and cook, stirring often, until fennel is translucent and tender but still has some bite, about 5 minutes.
  4. While that’s happening, remove 2 wide strips of zest from lemon with a vegetable peeler. Halve lemon and pick out seeds. Coarsely chop parsley.
  5. Add clams and lemon zest to pot, squeeze in juice from a lemon half, cover pot, and cook until some clams start to open, 5–7 minutes. Toss and stir clams; use a slotted spoon to transfer any open ones to a medium bowl. Cover pot and cook until remaining clams open, checking sporadically and transferring them to bowl as they are done, 7–9 minutes; discard any clams that don’t open. Add reserved seasoned beans to pot and stir to combine; loosen sauce with water if it looks too tight. Return clams to pot, add half of parsley, and toss well.
  6. Add remaining parsley to bowl with reserved sliced fennel and squeeze remaining lemon half over. Season fennel-herb salad with salt and pepper and toss to coat. Drizzle with a very small amount of oil and toss again.
  7. Serve clams topped with salad and toasted bread for dipping into sauce.

Watch the recipe video here:

Pretty much mandatory to serve these clams with crusty bread.GET THE RECIPE: http://bonap.it/bQyIEVK

Posted by Bon Appétit Magazine on Friday, May 31, 2019

Main dish

Easy Tex-Mex Shepherd’s Pie

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Easy Tex-Mex Shepherd’s Pie
Shepherd's pie just got easier. This comfort dish takes advantage of a few shortcuts that don’t lesson the flavor or quality of the meal, like refrigerated mashed potatoes and pico de gallo, so you can get dinner on the table fast. Make sure to brown your meat nicely, since it builds flavor. Substitute cheddar cheese for pepper jack, if you prefer it.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon canola oil
  • 2 pounds ground sirloin
  • 1½ cups chopped red onion (from 1 medium-size onion)
  • 1 tablespoon chopped garlic (from 2 large garlic cloves)
  • 1 (15-oz.) can whole kernel corn, drained
  • 1 (15-oz.) can black beans, drained and rinsed
  • 1 teaspoon kosher salt
  • 1 tablespoon ground cumin
  • 2 cups pico de gallo, drained
  • ½ cup ketchup
  • 2 tablespoons chopped chipotle chiles in adobo sauce
  • 1 (8-oz.) block pepper Jack cheese, grated (about 2 cups)
  • 4 cups refrigerated mashed potatoes (such as Bob Evans)
  • ½ cup salsa verde Cooking spray
  • 2 tablespoons chopped fresh cilantro
  • ¼ cup thinly sliced scallions
Instructions
  1. Preheat oven to 450°F. Heat oil in a 12-inch cast-iron skillet over medium-high. Add sirloin, and cook, stirring often to break up meat with a wooden spoon, until meat is no longer pink, about 8 minutes. Add onions and garlic, and cook, stirring often, until softened and aromatic, about 3 minutes. Drain beef mixture. Stir in corn, black beans, salt, and cumin; cook, stirring often, 2 minutes. Stir in pico de gallo, ketchup, and chopped chipotle chiles. Top mixture with grated cheese, and remove from heat.
  2. Stir together mashed potatoes and salsa verde in a medium microwavable bowl. Microwave on HIGH until hot, about 3 minutes. Spread potato mixture in an even layer over cheese in skillet, covering entire surface. Spray lightly with cooking spray, and place skillet on a rimmed baking sheet.
  3. Bake in preheated oven until potatoes are lightly browned on top, about 25 minutes. Remove from oven, sprinkle with cilantro and scallions, and serve hot.

Watch the recipe video here:

Weeknight Shepherd's Pie just got so much easier. GET THE RECIPE: https://trib.al/LxEMory

Posted by MyRecipes on Thursday, August 22, 2019

Main dish

PHILLY CHEESESTEAK STUFFED PORTOBELLO MUSHROOMS

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PHILLY CHEESESTEAK STUFFED PORTOBELLO MUSHROOMS
It doesn't get much better than a low-carb, Philly Cheesesteak Stuffed in a Portobello Mushroom! Steak and mushrooms work so well together, so why not make stuff them with this cheesy deliciousness!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 ounces thin sliced sirloin steaks
  • ⅛ teaspoon kosher salt
  • black pepper to taste
  • cooking spray
  • ¾ cup diced onion
  • ¾ cup diced green pepper
  • ¼ cup light sour cream
  • 2 tablespoons light mayonnaise
  • 2 oz light cream cheese, softened
  • 3 oz shredded mild provolone cheese, or cheese of your choice
  • 4 medium portobello mushrooms, with no cracks
Instructions
  1. Preheat the oven to 400F. Spray a baking sheet with oil.
  2. Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with ⅛ tsp salt and fresh pepper.
  3. Season steak with salt and pepper on both sides.
  4. Spray a large skillet with cooking spray and heat on high, let the pan get very hot then add the steak and cook on high heat about 1 to 1½ minutes on each side, until cooked through.
  5. Transfer to a cutting board and slice thin, set aside.
  6. Reduce the heat to medium-low, spray with more oil and saute onions and peppers 5 to 6 minutes, until soft.
  7. Combine all the ingredients in a medium bowl. Transfer to the mushroom caps, about ½ cup each.
  8. Bake in the oven until the cheese is melted and the mushrooms are tender, about 20 minutes.

Watch the recipe video here:

Philly Cheesesteak Stuffed Portobello Mushrooms are LOW-CARB, cheesy and delish! 7 Smart Points • 256 caloriesPrint recipe: https://www.skinnytaste.com/philly-cheesesteak-stuffed-portobello-mushrooms/

Posted by Skinnytaste on Thursday, August 22, 2019

Main dish

Vegan Black Rice Sushi Rolls

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Vegan Black Rice Sushi Rolls
Vegan Black Rice Sushi Roll recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
SUSHI
  • ⅓ cup organic tempeh (55 g), cut into thin strips
  • ⅓ cup soy sauce (80 mL)
  • 1 medium carrot, grated
  • ¼ head purple cabbage, grated
  • 3 sheets toasted nori
  • black rice, cooked according to package directions, and cooled
  • ½ cup avocado (75 g), thinly sliced lengthwise
  • ⅓ cup english cucumber (50 g), seeded, cut into thin strips
  • ⅓ cup cashews (45 g), coarsely chopped
  • water, for sealing
SESAME MISO SAUCE
  • 3 tablespoons olive oil
  • ¼ cup lime juice (60 mL)
  • 3 tablespoons maple syrup
  • 2 teaspoons white miso paste
  • 2 teaspoons black sesame seeds
  • 1 teaspoon fresh ginger, grated, optional
SPECIAL EQUIPMENT
  • bamboo sushi mat, optional
Instructions
  1. In a medium bowl, pour the soy sauce over the tempeh. Set aside to marinate for at least 25 minutes. While the tempeh marinates, prepare the rest of the ingredients.
  2. Heat a medium nonstick pan over medium-high heat. Add the marinated tempeh strips. Cook for 1-2 minutes on each side, until golden brown and lightly charred. Remove from the pan and set aside to cool.
  3. In a medium bowl, toss together the carrot and cabbage.
  4. Build the sushi rolls: Lay a sheet of toasted nori, shiny side down, on the bamboo mat or clean work surface. Pat about ¼ of the rice evenly over the nori, leaving about a ½ inch (1 ¼ cm) of space at the top. Layer a few slices of avocado over the rice toward the bottom of the nori sheet. Top with a few pieces of cucumber, some of the carrot-cabbage mixture, a couple of pieces of tempeh, and about 1 tablespoon of chopped cashews.
  5. To close the sushi roll, brush a bit of water across the empty edge of the nori. Using both hands, roll the filled end of the nori sheet over onto itself, carefully tucking all of the ingredients inside. Continue rolling until the nori sheet covers the rice and seal with the damp edge. Repeat with remaining nori sheets and fillings.
  6. With a sharp knife, cut each roll into 6-8 pieces, depending on preference. Pro tip: If you wet the knife before slicing, it will cut through the nori more cleanly. But be careful!
  7. Make the sesame miso sauce: In a small bowl, combine the olive oil, lime juice, maple syrup, miso, sesame seeds, and ginger, if using. Whisk to combine.
  8. Serve the sushi rolls with the sauce for dipping.
  9. Enjoy!

Watch the recipe video here:

"It's like a little bit of Hawaii in your own home."Recipe: https://tasty.co/recipe/vegan-black-rice-sushi-rollsGet…

Posted by BuzzFeed Food on Tuesday, May 7, 2019

Main dish

BUFFALO CHICKEN GRILLED CHEESE

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BUFFALO CHICKEN GRILLED CHEESE
BUFFALO CHICKEN GRILLED CHEESE recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 rotisserie chicken breasts
  • 1⁄2 cup buffalo, chicken sauce
  • 1⁄4 cup sliced scallion
  • 8 sliced Texas toast thick bread
  • 1 cup shredded cheddar cheese
  • 1 cup shredded monterey jack cheese
  • 2 celery ribs, thinly sliced
  • 1 large carrot, thinly sliced
  • 1⁄4 cup crumbled blue cheese
  • 6 tablespoons unsalted butter, softened
  • 1 cup blue cheese dressing
Instructions
  1. Remove the skin and bones from the chicken and shred into a large bowl. Toss together with the buffalo sauce and scallions.
  2. To assemble the sandwiches, lay out 4 bread slices in a single layer. Brush the bread with 3 tablespoons of the softened butter, then turn the bread over. Top each bread slice with ¼ cup shredded cheddar cheese, ¼ cup shredded Monterey Jack cheese, buffalo chicken, sliced celery, carrots, and a tablespoon of blue cheese. Top each with a slice of bread and brush with remaining butter.
  3. Heat a skillet or griddle over moderate heat. Working in batches, cook sandwiches until bread is golden and crisp and cheese has melted, about 3 minutes per side. Transfer to a cutting board and cook the remaining sandwiches. Cut each in half and serve with blue cheese dressing for dipping.

Watch the recipe video here:

Buff chicken dip lovers, this one's for you ?? Save the Genius Kitchen recipe: https://genius.kitchen/2ORyuHl

Posted by Food Network on Saturday, June 29, 2019