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Breakfast

Veggie-Packed Chickpea Pot Pie

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Veggie-Packed Chickpea Pot Pie
Veggie-Packed Chickpea Pot Pie recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 5 medium potatoes, peeled and diced
  • 4 tablespoons olive oil, divided
  • 1 medium onion, minced
  • 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 cup frozen corn (175 g)
  • 1 cup broccoli (150 g)
  • 2 carrots, diced
  • 1 cup mushroom, quartered (75 g)
  • 1 cup canned chickpea, drained and rinsed (165 g)
  • ½ cup fresh parsley, chopped (20 g)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons flour
  • 2 cups vegetable stock (480 mL)
  • ¼ cup nutritional yeast (15 g)
  • 2 tablespoons soy milk, or almond milk
  • 1 refrigerated pie crust
Instructions
  1. Bring a large pot of water to boil over high heat and add the potatoes. Cook in gently boiling water for 10-15 minutes, until they are tender and can easily be pierced with a fork.
  2. Drain the potatoes in a colander.
  3. Divide the potatoes into two medium bowls and mash half of them. Set aside.
  4. Heat 2 tablespoons of olive oil in a large skillet over medium heat until the oil is shimmering.
  5. Add the onion and garlic, and sauté until the onion is translucent, about 2 minutes.
  6. Add the celery, corn, broccoli, carrot, mushrooms, chickpeas, parsley, dried thyme, and dried rosemary. Add salt and pepper to taste, and stir.
  7. Add the fresh rosemary and thyme sprigs. Stir and cook over medium heat for about 15 minutes, until the vegetables are tender but still slightly firm.
  8. Remove the rosemary and thyme sprigs.
  9. Sprinkle the flour over the vegetables and mix well.
  10. Pour in half of the vegetable stock and stir.
  11. Add the nutritional yeast and stir well.
  12. Pour in half of the remaining vegetable stock and cook for about 2 minutes while continuing to stir.
  13. Incorporate the mashed potatoes and enough of the remaining stock to reach your desired consistency.
  14. Add the diced potatoes and stir.
  15. Pour the vegetable mixture into a 9-inch (23-cm) baking dish.
  16. Mix 2 tablespoons olive oil and 2 tablespoons soy milk in a small mixing bowl.
  17. Brush the outside edges of the baking dish with the mix using a brush or your fingers.
  18. Preheat the oven to 350°F (180°C).
  19. Place the pie crust dough over the top of the baking dish, pressing the edges to make it stick.
  20. Brush the top of the dough lightly with the oil-soy milk wash.
  21. Make a small X-shaped incision on the top of the crust.
  22. Bake for about 45 minutes or until the pie crust is golden.
  23. Enjoy!

Watch the recipe video here:

If you're looking for a hearty dinner, try this veggie-PACKED chickpea pot pie! ?FULL RECIPE: https://tasty.co/recipe/veggie-packed-chickpea-pot-pie

Posted by Proper Tasty on Tuesday, May 28, 2019

Dessert

Instant Pot Chocolate Pots de Creme

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Instant Pot Chocolate Pots de Creme
Lighter than a pudding, denser than a mousse and always sinfully decadent!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup heavy cream
  • 2 oz semisweet chocolate, finely chopped
  • 2 oz bittersweet chocolate, finely chopped
  • 2 large egg yolks
  • 2 tbsp sugar
  • ¼ tsp vanilla
  • Pinch of salt
  • 1 cup water
  • Whipped cream and additional grated chocolate or cinnamon for serving (optional)
Instructions
  1. Combine cream and chopped chocolates. Heat gently on the stove or in the microwave, whisking until chocolate melts and mixture is smooth. Do not boil.
  2. In a large bowl, whisk together egg yolks, sugar, vanilla and salt. Slowly whisk in chocolate cream mixture until well blended.
  3. Divide custard evenly amongst 3 ramekins or custard cups.
  4. Pour 1 cup of water in the Instant Pot and insert the steam rack.
  5. Arrange 3 ramekins on the steam rack, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  7. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  8. Carefully remove the ramekins from the pot to a cooling rack. When completely cool, cover with plastic wrap and refrigerate for at least 4 hours.
  9. Serve with whipped cream and additional grated chocolate or cinnamon.

Watch the recipe video here:

Lighter than a pudding, denser than a mousse and always sinfully decadent!RECIPE: http://chopsecrets.com/instant-pot-chocolate-pots-de-creme/

Posted by Chop Secrets on Tuesday, May 28, 2019

Soup

Homemade Wonton Soup

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Homemade Wonton Soup
This is a recipe I have perfected on my own through the years. I am one who never measures, so take the measurements as a guide, not as law. This recipe is one that my family members beg me to make all the time! Enjoy!
Author:
Cuisine: American
Recipe type: Soup
Ingredients
  • 1 bunch green onions, cut into ½-inch pieces, divided
  • 6 fresh mushrooms, sliced
  • 1 pound ground pork
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 egg
  • ¼ cup dry bread crumbs
  • ¼ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 (16 ounce) package wonton wrappers
  • 8 cups chicken broth
  • 16 uncooked medium shrimp, peeled and deveined (optional)
  • 1 medium head bok choy, torn into 2-inch pieces
  • 16 snow peas1 dash soy sauce, or to taste (optional)
  • 1 dash sesame oil, to taste (optional)
Instructions
  1. Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
  2. Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
  3. Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.

Watch the recipe video here:

Homemade Wonton Soup: https://trib.al/mEhz9vn

Posted by Allrecipes on Monday, May 27, 2019

Breakfast

Mexican Street Corn Mac ‘N’ Cheese

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Mexican Street Corn Mac 'N' Cheese
Mexican Street Corn Mac 'N' Cheese
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Mexican Street Corn Mac 'N' Cheese
  • 2 corn on the cob
  • 1 tbsp olive oil
  • Pinch of salt
  • Pinch of chilli powder
  • 60g butter
  • 2 cloves of garlic
  • 60g flour
  • ½ tsp chilli powder
  • ½ tsp cayenne pepper
  • 800ml whole milk
  • 130g cheddar
  • 130g mozzarella
  • 195g can of sweetcorn, drained
  • 4 spring onions, finely sliced
  • 400g macaroni
  • 100g cheddar and mozzarella mix
  • 200ml sour cream
  • 100g feta, crumbled
  • 2 tbsp chopped coriander
  • 3 spring onions, finely sliced
  • 1 tsp chilli powder
Pineapple Jalapeno Margarita
  • 1 cup tequila
  • ½ cup triple sec
  • 1 jalapeño, sliced
  • 3 cups pineapple juice
  • ½ cup lime juice
Instructions
  1. Shave your corn to obtain your corn kernels. Spread them on a tray, coat with vegetable oil and grill on a high heat for 2 mins until they are toasted and starting to char.
  2. Heat your butter in a large saute pan. Add your garlic and cook for 1 min until fragrant before adding your flour, chilli powder and cayenne pepper. Gradually add your milk in small increments, stirring constantly to prevent lumps from forming. Simmer for 2 mins, then remove from the heat. Add the mozzarella, cheddar, sweetcorn and spring onions.
  3. Pour into a baking dish and top with 100g cheddar and mozzarella mix. Grill for 5 mins on a high heat until golden and bubbly.
  4. Top with sour cream, feta, the charred corn, coriander and spring onions. Serve immediately and enjoy!
Pineapple Chilli Margarita
  1. Add your tequila, triple sec and jalapeños to a pitcher and stir, and leave to infuse for a couple hours
  2. Add 2 scoops of ice, your pineapple juice and your lime juice. Stir again and serve!

Watch the recipe video here:

https://www.facebook.com/1045035215535674/posts/2434469603258888/

Main dish

Zucchini-Herb Fritters with Garlic Yogurt

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Zucchini-Herb Fritters with Garlic Yogurt
Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Garlic Yogurt
  • ½ cup plain yogurt (not Greek)
  • 2 tablespoons finely chopped fresh mint
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 1 garlic clove, finely grated
  • Kosher salt and freshly ground black pepper
Fritters and Assembly
  • 2 small zucchini, ends trimmed
  • 1 small russet potato, peeled
  • ½ medium onion
  • 2 teaspoons kosher salt, plus more
  • 2 large eggs, beaten to blend
  • 1 garlic clove, finely grated
  • ½ teaspoon ground cumin
  • 3 tablespoons finely chopped fresh parsley, plus more for serving
  • 2 tablespoons finely chopped fresh mint, plus more for serving
  • Freshly ground black pepper
  • ⅓ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ cup vegetable oil
  • Olive oil (for serving)
Instructions
Garlic Yogurt
  1. Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl; season with salt and pepper. Cover; chill.
Fritters and Assembly
  1. Grate zucchini, potato, and onion on the large holes of a box grater. Transfer to a mesh sieve set over a bowl and toss with 2 tsp. salt. Let vegetables sit until they release their liquid, 30−40 minutes.
  2. Mix eggs, garlic, cumin, 3 Tbsp. parsley, and 2 Tbsp. mint in a medium bowl; season with salt and pepper. Gather up half of zucchini mixture in a kitchen towel; squeeze out excess liquid. Add to bowl with egg mixture and repeat with remaining zucchini mixture. Sprinkle flour and baking powder over; mix gently.
  3. Heat vegetable oil in a large skillet over medium-high. Working in batches, spoon scoops of mixture into skillet, flattening gently with a spatula. Cook until golden brown and crisp, about 3 minutes per side. Transfer to a wire rack; season with salt. Drizzle yogurt sauce with olive oil and top with more herbs; serve alongside warm fritters.

Watch the recipe video here:

There's literally never a bad time to make these.Recipe: http://bonap.it/CeIRRoh

Posted by Bon Appétit Magazine on Monday, May 27, 2019

Main dish

Instant Pot Tagliatelle with Smoked Salmon and Cherry Tomatoes

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Instant Pot Tagliatelle with Smoked Salmon and Cherry Tomatoes
It’s a sophisticated flavor combination that will please the pickiest foodie!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tbsp butter
  • 1 small onion, finely diced
  • ½ cup dry white wine
  • 3 cups broth, warmed
  • 1¼ cups heavy cream
  • 1 tsp kosher salt
  • 1 tbsp fresh dill or 1 tsp dried, plus additional for garnish
  • (or substitute tarragon or parsley)
  • 1 lb dried tagliatelle or fettuccine, broken in half
  • 2 cups cherry or grape tomatoes, halved
  • 4 oz smoked salmon, sliced and cut into bite-sized pieces
  • Freshly ground pepper
Instructions
  1. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. When butter is melted, add onion to the pot and saute until soft, 3-4 minutes.
  3. Add wine to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
  4. Add broth, cream, salt and herbs to the pot and stir to combine.
  5. Carefully fan the pasta in the pot (this helps prevent clumping) and ensure it is completely submerged.
  6. Add the halved cherry tomatoes in a single layer–do not stir.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  9. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  10. Gently stir the pasta, breaking up any clumps.
  11. Fold in smoked salmon pieces and serve immediately garnished with freshly ground pepper and additional herbs.

Watch the recipe video here:

It’s a sophisticated flavor combination that will please the pickiest foodie!RECIPE: http://chopsecrets.com/instant-pot-tagliatelle-with-smoked-salmon-and-cherry-tomatoes/

Posted by Chop Secrets on Monday, May 27, 2019

Main dish

Sausage, Peppers, Onions, and Potato Bake

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Sausage, Peppers, Onions, and Potato Bake
This is an Italian comfort food classic! The smell of this cooking in my kitchen transports me back to playing on the street in front of my Papa and Gigi's house in Brooklyn. I make 2 trays of this for every family get-together, and it's gone in a flash!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 teaspoons olive oil
  • 2 pounds Italian sausage links, cut into 2-inch pieces
  • ¼ cup olive oil
  • 4 large potatoes, peeled and thickly sliced
  • 2 large green bell peppers, seeded and cut into wedges
  • 2 large red bell peppers, seeded and cut into wedges
  • 3 large onions, cut into wedges
  • ½ cup white wine
  • ½ cup chicken stock
  • 1 teaspoon Italian seasoningsalt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish. Pour ¼ cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil. Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish. Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
  3. Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

Watch the recipe video here:

Sausage, Peppers, Onions, and Potato Bake: https://trib.al/1ULAAaU

Posted by Allrecipes on Monday, May 27, 2019

Main dish

Fried Cabbage with Bacon, Onion, and Garlic

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Fried Cabbage with Bacon, Onion, and Garlic
This is a family favorite that is put into every cookbook for my kids when they move out and get married. It is a beautiful dish with many colors and full of flavor. Warning, it is addictive.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 slices bacon, chopped
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 large head cabbage, cored and sliced
  • 1 tablespoon salt, or to taste
  • 1 teaspoon ground black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ⅛ teaspoon paprika
Instructions
  1. Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Watch the recipe video here:

Fried Cabbage with Bacon, Onion, and Garlic: https://trib.al/yqL9fgl

Posted by Allrecipes on Saturday, May 25, 2019

Main dish

Instant Pot Mango BBQ Fish Tacos

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Instant Pot Mango BBQ Fish Tacos
You won’t want to wait for Taco Tuesday!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Fish Mixture:
  • 1 lb catfish cut into chunks (or tilapia or flounder)
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ¼ tsp pepper
Sauce Mixture:
  • 1 cup fresh mango cubes
  • 1-2 tsp hot sauce (we like Jalapeno Tabasco: https://amzn.to/2xzXXu1)
  • ½ cup BBQ sauce
  • 2 tbsp olive oil
Coleslaw Mixture:
  • 1½ tsp lemon juice
  • 1 tsp mayonnaise
  • 1 tsp vinegar
  • ½ tsp sugar
  • Salt to taste
  • ½ cup shredded cabbage
For Serving:
  • Corn tortillas, warmed
  • Additional fresh mango cubes
  • Chopped cilantro and sliced, fresh jalapeno (optional)
Instructions
  1. In a medium bowl, mix together the Fish Mixture and let marinate for 15 minutes.
  2. Meanwhile, thoroughly combine Sauce Mixture ingredients in a blender or food processor. Set aside.
  3. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  4. When oil gets hot, add fish pieces in a single layer and brown 3 minutes. Flip and repeat.
  5. Add prepared mango BBQ sauce to the fish and fold in gently.
  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 5 minutes.
  8. Meanwhile, in a medium bowl, whisk together all Coleslaw Mixture ingredients except the cabbage, then add cabbage and stir to coat.
  9. When the time is up, let the pressure naturally release for 3 minutes, then quick-release the remaining pressure.
  10. Serve fish mixture on warmed tortillas topped with coleslaw, mango, and optional chopped cilantro/jalapeno.

Watch the recipe video here:

You won’t want to wait for Taco Tuesday!RECIPE: http://chopsecrets.com/instant-pot-mango-bbq-fish-tacos/

Posted by Chop Secrets on Saturday, May 25, 2019

Main dish

Cheesy Chicken Poblano Chowder

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Cheesy Chicken Poblano Chowder
This semi-spicy, comforting soup goes great with corn bread.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 poblano peppers
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 (32 ounce) cartons chicken broth
  • 2 cups diced roasted chicken breast
  • 2 (11 ounce) cans whole kernel corn with peppers
  • 2 (15 ounce) cans black beans
  • 2 cups shredded sharp Cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 2 tablespoons ground cumin
  • 2 teaspoons garlic powdersalt and pepper to taste
  • 2 cups tortilla chips, for topping
Instructions
  1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  2. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
  3. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the roasted peppers.
  4. While the peppers are cooling, melt the butter in a pot over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken broth into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes.
  5. Stir in the diced peppers, diced chicken, corn, black beans, Cheddar cheese, and pepper jack cheese. Season with cumin, garlic powder, salt, and pepper. Bring to a simmer, and simmer until the cheese has melted and the soup is hot, about 10 minutes. Serve sprinkled with tortilla chips.

Watch the recipe video here:

Cheesy Chicken Poblano Chowder: https://trib.al/CmteN3i

Posted by Allrecipes on Saturday, May 25, 2019