RecipesDish typeCakeMini cakesMuffinsVegetable muffinsGorgeously vibrant and nutritious, these cranberry and butternut squash muffins are ideal for the autumn and winter months. Very tasty served with honey or sweetened cream cheese.3 people made thisIngredientsMakes: 24 muffins370g plain flour200g caster sugar220g brown sugar2 teaspoons ground cinnamon1 teaspoon baking powder1 teaspoon ground nutmeg1/2 teaspoon ground cloves1/2 teaspoon bicarbonate of soda1/4 teaspoon freshly grated nutmeg, or more to taste110g fresh cranberries, or more to taste470g mashed, cooked butternut squash4 large eggs, lightly beaten120ml coconut oil120ml safflower oil1 (2.
Category New recipes
How to Make ItStep 1Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add potato cubes in a single layer; cook, without stirring, 5 minutes. Stir in onion, paprika, cayenne pepper, and 1/2 teaspoon salt. Cook, stirring occasionally, until potatoes are crisp on the outside and tender inside, about 5 minutes.
This recipe captures the traditional stuffing vibe with the flavors of sausage, aromatic vegetables, sage, and thyme. The bread soaks up all the goodness and stays moist inside, with a crispy layer on top. Bulk sausage is ideal, but you could use links and just remove the casings. You can skip the first step if you cut the bread into cubes and let them dry on the counter for 24 hours.
YieldServes 10 (serving size: about 1/2 cup)These potatoes are bright with garlic, and the chile butter adds a hint of spice. Leaving the skins on the Yukon Golds adds a slightly rustic texture. Aleppo is a flaky smoked chile pepper you’ll find at specialty stores; it’s a great spice to keep on hand, but you can omit it here if you don’t have it.
Though a little unusual, this recipe is one of editor-in-chief Hunter Lewis& 39;s favorite ways to do Thanksgiving. The wood smoke and cumin/sage/lemon give this traditional centerpiece a burst of flavor, and putting it on the grill frees up the oven for making more sides. And because you& 39;re dealing with a flattened bird, instead of a round one, carving it is even a little easier.
How to Make ItStep 1In a Dutch oven, saute bacon for approximately 8 minutes, until crispy. Remove bacon from pot.Step 2Add bell pepper, onion, celery, bay leaves and thyme to pot, and saute until tender, approximately 6 minutes.Step 3Add chicken, and saute a further four minutes.Step 4While the veggie and chicken mixture is cooking, puree 1 cup corn and 1 cup chicken stock with flour in a blender, creating a slurry.
Festive, tart, and high in vitamin C, garnet-hued pomegranate juice reduces down to a thick and glossy glaze for this head-turning turkey breast. Whether you’re looking to dress up your weeknight dinner routine or scale down your Thanksgiving celebration, lean turkey breast is a great go-to option. Pick up pre-cubed butternut squash in your grocery store’s produce section; it’s a huge time saver.
Step 1Preheat oven to 450°F. Line 2 rimmed baking sheets with parchment paper, and lightly coat with cooking spray.Step 2Combine onions, purple sweet potatoes, purple carrots, and 2 tablespoons olive oil in a large bowl; toss to coat, and arrange in a single layer on a prepared baking sheet. In the same bowl, combine turnips, parsnips, remaining carrots, and remaining 2 tablespoons olive oil, and toss to coat; arrange in a single layer on the other prepared baking sheet.
YieldServes 16 (serving size: about 1/2 cup)We like brown rice pasta here for three reasons: It’s whole-grain, it’s a dead ringer (taste- and texture-wise) for traditional pasta, and it’s gluten- free. You could also use a wheat- or chickpea-based pasta.Ingredients4 cups whole milk2 cups water1 teaspoon kosher salt1 pound uncooked brown rice macaroni or penne pasta8 ounces 2 reduced-fat cheddar cheese, grated (about 2 cups)2 ounces 1/3-less-fat cream cheese (about 1/4 cup)1/2 teaspoon black pepper, plus more for servingNutritional InformationCalories 188Fat 7gSatfat 4gUnsatfat 2gProtein 8gCarbohydrate 24gFiber 2gSugars 4gAdded sugars 0gSodium 280mgCalcium 17 DVPotassium 2 DVHow to Make ItStep 1Stir together milk, 2 cups water, and salt in a Dutch oven; bring to a boil over high.
How to Make ItStep 1Preheat broiler to high with oven rack in top third of oven. Place chiles on a baking sheet; coat with cooking spray. Broil in preheated oven until just blackened, about 10 minutes, turning once after 5 minutes; remove from oven. Transfer oven rack to middle of oven; turn oven temperature to 375°F.
Not a fan of beans? This is the chili for you. We packed this version full of flavorful veggies such as corn, bell peppers, and chiles, which fill in for the beans and add extra layers of flavor. It’s even tastier the next day, so this no-bean chili is perfect to make ahead. If you can’t get your hands on chipotles in adobo, hot sauce will work in a pinch.
How to Make ItStep 1Prick potatoes all over with a fork; place on a plate. Microwave potatoes at high in 3 (5-minute) intervals until tender. Halve potatoes; scoop out potato pulp into a large bowl, leaving a 1/4-inch border around skin; set halves aside. Add milk, 1 tablespoon butter, 3/4 teaspoon salt, and 1/2 teaspoon pepper to potato pulp; mash until smooth.
Step 1Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in Instant Pot. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 10 minutes.Step 2Release valve with a towel (be careful of the pressurized steam), and release steam until it stops.
YieldServes 4 (serving size: 4 strips)Eggplant lovers rejoice—here’s one more way to enjoy your favorite purple-skinned vegetable. Try this eggplant on crostini with a sprinkle of chopped tomatoes, feta, and capers, or stir it into your favorite pasta with a splash of good extra-virgin olive oil and a handful of chopped basil.
Step 1Preheat oven to 425°F. Coat fillets on both sides evenly with ground fennel seeds, 1 teaspoon pepper, and 3/4 teaspoon salt. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high. Add fillets; cook until browned on both sides, about 2 minutes per side. Transfer skillet to oven; cook at 425°F until a thermometer inserted in thickest portion registers 130°F to 135°F, 3 to 5 minutes.
These easy salmon croquettes use fresh salmon in place of canned, a simple swap that packs a big flavor punch. We poach the salmon to keep it moist and juicy, then mix it with a binder of eggs and whole wheat breadcrumbs. Then, after a little chill time in the refrigerator, we crisp up the patties in a hot skillet and pair them with a swoosh of creamy, tangy Yogurt-Dill Sauce.
There’s nothing as satisfying and warming as a nice hot risotto suffused with fall flavors like butternut, sage, and Parmesan. But it can often take a lot of time and attention to cook. However, the Instant Pot cuts it down to an extremely doable 25 minutes. Use a nice, drinkable white wine such as Sauvignon Blanc—and not cooking wine—to give it the fullest flavor.
Sharp mustard, sweet maple, and aromatic brown butter gussy up fall-favorite butternut squash in this easy recipe. Sage may be an obvious choice for butternut, but the pairing is a classic for a reason. In this dish, brown butter crisps the sage up just a bit, the product of a happy test kitchen accident.
How to Make ItStep 1Preheat broiler to high with oven rack in top position. Place sweet potato in a microwavable bowl; add water to a depth of 1/2 inch. Cover with a plate and microwave until slightly tender, 5 to 6 minutes. Drain sweet potato, and transfer to a plate. Pat sweet potato dry, and lightly coat with cooking spray.
How to Make ItStep 1Preheat oven to 400°F. Pat pork dry; rub with 2 teaspoons oil. Stir together rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl; sprinkle over pork. Heat an ovenproof skillet over medium-high. Add pork; cook until browned on all sides, about 4 minutes. Transfer skillet to oven; roast at 400°F until a thermometer inserted in thickest portion reaches 145°F, 14 to 16 minutes.
Step 1Bring chicken broth and 3 cups water to a boil in a medium saucepan over high. Whisk in grits; reduce heat to medium. Cover and cook, stirring occasionally, until tender, 20 to 23 minutes.Step 2Meanwhile, heat oil in a large nonstick skillet over medium-high. Add onion and poblano; cook, stirring often, until onion is softened, 8 to 9 minutes.