Crazy Creamy Chickpea Curry
Coconut milk adds creaminess to this vegan chickpea curry dish, while enhancing the spicier notes. Serve alongside rice for a filling meal.
In a large, 4-quart pot set over medium heat, melt the coconut oil.
5 to 7 minutes of light browning the onion.
Add the ginger and garlic, and cook for 30 seconds or so, until fragrant.
Stir in the tomato paste, curry powder, pepper flakes, broth, soy sauce, and maple syrup.
Put in the potatoes and carrots, cover the pot, and bring to a boil.
Keep lid slightly ajar and immediately lower the heat to a simmer.
about 10 minutes, or just until potatoes are tender.
Add the cilantro, coconut milk, chickpeas, and cauliflower.
Gently stir to combine.
Return to a simmer and cook the cauliflower for 5 to 7 minutes with the lid slightly ajar.
Add the peas and stir-fry for about a minute, or until heated through.
Moroccan Chicken Tagine
This sweet and savory Moroccan chicken tagine simmers chicken with apricots and raisins while being seasoned with a spice mixture that includes cinnamon and cumin.
Make the spice mix: Mix cinnamon cumin turmeric coriander ginger mint salt and pepper together in a bowl.
Measure out 1/2 cup spice mix and set remaining mix aside for another use.
Make the tagine: Bring a small pot of water to a boil.
Add apricots and raisins and cook until soft about 5 minutes.
Drain reserving 1/2 cup cooking water.
Place chicken and 1/2 cup reserved spice mix into a bowl; toss until thoroughly coated.
Arakas Latheros (Greek Peas with Tomato and Dill)
Arakas latheros is a traditional Greek recipe for peas with tomato and dill cooked in lots of olive oil and served with crusty bread and feta.
In a saucepan, warm the olive oil over medium heat.
In hot oil, cook and stir onions for about 5 minutes, or until soft but not browned.
Add the following: potatoes, tomatoes, dill, peas, and salt.
If the tomato liquid is insufficient, add water.
Stir well before bringing to a boil.
Reduce heat and cook peas and potato partially covered for about 30 minutes, or until soft.
Before serving, make sure that all of the tomato’s water has evaporated.
Quick Tomatillo Guacamole
Tangy, spicy, creamy, and delicious, this variation on guacamole including tomatillo may very well change the way you eat guacamole forever.
Blend avocado, tomatillo, onion, jalapeno, lime juice, cilantro, cumin, salt, and pepper in a blender for two to three minutes, or until smooth.
R&M’s Milk Toast
This milk toast recipe involves soaking white bread in warm, sweetened milk before it is quickly browned on the stove.
Stir together milk and sugar in a saucepan until well combined.
Bring to a boil over medium-high heat being careful that the milk doesn’t burn.
Remove from heat and allow to cool slightly.
Soak bread in the sweetened milk.
Heat a non-stick skillet over medium heat and quickly brown the soaked bread on both sides.
Serve hot with maple syrup.
Easy Salad Dressing
There are only 4 ingredients in this straightforward salad dressing recipe. To spice it up, you can change the vinegar or oil types and add fresh herbs, but it also tastes great the way it is.
Mix the salt, sugar, and vinegar with the oil.
Light Caramel Frappe
Here is a healthier, simpler version of a creamy caramel frappe, a coffee ice cream that combines vanilla, sugar-free caramel, and low-fat milk.
Mix ice, milk, and coffee.
Blend together sucralose sweetener, vanilla extract, and two tablespoons of caramel topping.
When the ice is crushed to a thick and smooth consistency, pulse.
Pour into a tall glass or mug and top with whipped cream.
1 tablespoon of caramel syrup should be added.
Easy Onion Jam
Rice dishes or even bread are the ideal vehicles for this quick and simple balsamic vinegar and onion jam.
Heat olive oil in a saucepan over medium-high heat.
Saute onion in hot oil until soft and caramelized 10 to 12 minutes.
Add water balsamic vinegar and brown sugar; stir until sugar is dissolved and mixture is simmering.
Reduce heat to low and cook until mixture thickens and reaches desired consistency about 30 minutes.
Instant Pot Chicken and Gravy
With homemade gravy and boneless, skinless chicken breasts, you can enjoy a roast chicken dinner without spending as much time in the kitchen. Add mashed potatoes if desired.
In a small bowl, mix the salt, paprika, thyme, pepper, garlic powder, and sage.
Chicken breasts’ thicker end should be pounded to a thickness of about 1 inch.
Rub on both sides after sprinkling with seasonings.
Saute function and high heat should be selected when a multipurpose pressure cooker (such as the Instant Pot®) is turned on.
Chicken breasts should be browned for 2 to 3 minutes on each side in hot olive oil.
Placing the chicken on a plate.
Adding chicken stock after scraping any browned bits from the bottom of the pot.
Disconnect the pot.
Chicken breasts should be placed on a trivet inside the pot.
Lock the lid by closing it.
According to the manufacturer’s recommendations, choose high pressure; set the timer for 5 minutes.
ten to fifteen minutes for the pressure to rise
Old-Fashioned Cushaw Pie
Pies made with cushaw squash make a tasty alternative to the classic pumpkin pie. This recipe yields two pies, which is ideal for Thanksgiving.
Set the oven to 400 degrees Fahrenheit (200 degrees C).
Fill a saucepan with water until it is just below the bottom of the steamer insert.
Water is brought to a boil.
Add the squash, cover, and steam for 15 to 20 minutes, or until very tender.
Smoothly puree the squash in a blender.
Squash puree should be added in 6 cups to a large mixing bowl.
Any extra squash puree should be saved for another use.
In the mixing bowl with the squash puree, combine the cream, honey, eggs, molasses, cinnamon, ginger, 1 teaspoon salt, allspice, and nutmeg.
Whisk until smooth.
Set aside and cover.