Step 1Heat 1 1/2 tablespoons of the oil in a large skillet over medium-high. Add half of the mushrooms, and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer mushrooms to a plate. Repeat procedure with 1 1/2 tablespoons of the oil and remaining mushrooms. Reduce heat to medium, and add onion, garlic, thyme, and remaining 2 tablespoons oil; cook, stirring often, until softened, about 5 minutes.
Category Unusual recipes
YieldServes 4 (serving size: 1 1/2 cups)Fruity and just slightly spicy, Aleppo pepper teams up with grapefruit juice in a knockout vinaigrette, providing the perfect balance for the raw turnips. Turnips are high in vitamin C and have a good amount of fiber, to boot.Ingredients1 medium-size Ruby Red grapefruit2 tablespoons olive oil1 1/2 tablespoons grapefruit juice2 teaspoons honey1/2 teaspoon Aleppo pepper3/8 teaspoon kosher salt1 1/2 cups shaved peeled turnip5 ounces mixed baby greens1 ounce crumbled goat cheese2 tablespoons chopped toasted pistachiosNutritional InformationCalories 160Fat 10gSatfat 2gUnsatfat 8gProtein 4gCarbohydrate 16gFiber 3gSugars 10gAdded sugars 3gSodium 280mgCalcium 7 DVPotassium 4 DVHow to Make ItSection 1 medium-size Ruby Red grapefruit; set segments aside.
How to Make ItStep 1Pat scallops dry with paper towels. Set aside. Bring 2 cups fennel, potato, and 1 cup water to a boil in a small saucepan. Reduce heat to low; simmer, partially covered, until potato is tender, about 15 minutes. Drain, pressing to remove excess liquid.Step 2Transfer fennel mixture to a food processor.
The secret to these delicious, rich, spicy meatballs is Aleppo pepper, which you can find online or at many specialty shops. Another pepper, such as chile or chipotle, will work in a pinch. To take this salad to the next level, roast the cherry tomatoes with the meatballs to concentrate their flavor.
Step 1Heat olive oil in a medium saucepan over medium-low. Add eggplant, tomatoes, garlic, cilantro, lemon juice, honey, smoked paprika, salt, cumin, paprika, and cayenne pepper. Cover and cook, stirring occasionally, until vegetables are softened, 25 to 30 minutes.Step 2Uncover pan, and crush vegetables with a potato masher to desired consistency.
How to Make ItStep 1Combine beans, 2 tablespoons oil, 1 1/2 teaspoons vinegar, garlic, 1/2 teaspoon salt, and chopped thyme in a high-powered blender. Process until mixture is smooth and has the texture of hummus, adding water, 1 teaspoon at a time, if mixture is too thick, until desired consistency is reached, about 30 seconds.
How to Make ItStep 1Preheat oven to 325°F.Step 2Heat olive oil in a Dutch oven over medium-high. Sprinkle pork with 1/2 teaspoon salt. Add pork to pan; cook until well browned all over, about 8 minutes. Remove pork from pan.Step 3Add onion, fennel, and garlic to pan; cook, stirring occasionally, 5 minutes.
Step 1Place an aluminum foil–lined rimmed baking sheet on middle oven rack. Preheat oven to 500°F.Step 2Combine squash, poblano, onion, garlic, and oil in a large bowl. Add cumin, paprika, cinnamon, salt, and cayenne; toss to coat. Carefully remove pan from oven; coat with cooking spray. Spread squash mixture on pan.
Step 1Use a sharp boning knife to remove the breasts, drumsticks, and thighs from chicken. Set aside. Remove the wings, and cut the carcass in half through back-bone; place wings and both halves of carcass in a 6- to 8-quart stovetop pressure cooker or electric multifunction cooker, such as an Instant Pot.
Step 1Prepare barley according to package directions; drain.Step 2Heat oil in a large nonstick skillet over medium-high. Add mushrooms; cook, stirring often, until browned, 7 to 8 minutes. Add cumin; cook, stirring constantly, 1 minute. Add salt, garlic, shallot, and poblano, and cook, stirring often, until poblano is softened slightly, 3 to 4 minutes.
Step 1Cook star anise and cinnamon in a large skillet over medium until fragrant, about 2 minutes. Transfer to a 6-quart slow cooker. Cut 1 onion in half; place in skillet, cut side down; add ginger. Thinly slice remaining onion, and set aside. Cook onion and ginger over medium, undisturbed, until onion is charred on cut side, 5 to 7 minutes.
Step 1Cook noodles according to package directions.Step 2Heat oil in a large cast-iron skillet over high. Add scallions and shrimp. Cook, stirring often, until scallions are bright green, 1 to 2 minutes. Add egg; cook, stirring constantly, until egg and shrimp are cooked, about 1 minute. Add noodles, half of the peanuts, ketchup, lime juice, Sriracha, fish sauce, and 1 tablespoon water.
How to Make ItStep 1Cook bacon in a Dutch oven over medium, stirring often, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Reserve 1 tablespoon drippings in pan; discard remaining drippings.Step 2Increase heat to medium-high. Add leek, celery, and garlic to hot drippings in pan; cook, stirring often, until crisp-tender, about 5 minutes.
Step 1Cook beef in a large nonstick skillet over medium-high, stirring to crumble, until browned, about 5 minutes. Transfer to a 5- to 6-quart slow cooker. Add mushrooms, onion, bell pepper, and garlic, and stir to combine. Add stock, tomatoes, tomato paste, oregano, salt, and black pepper; stir to combine.
As it turns out, churning out a homemade rendition of this cookie jar classic isn& 39;t difficult at all. In fact, these animal cracker cookies would make a great recipe to tackle with little kitchen helpers. Swapping white flour for a blend of white whole-wheat and oat flours provides fiber and a delightfully nutty sweetness that you aren& 39;t going to find on the supermarket shelf.
YieldServes 4 (serving size: about 1/2 cup)Keep this recipe around for adding big flavor to burgers, steaks, and winter salads. For the best balance of tenderness and crunchiness, shop for onions that are the same size so they cook evenly.Ingredients5 quartered red onions (about 2 1/2 lb.)2 tablespoons extra-virgin olive oil2 tablespoons balsamic vinegar1/2 teaspoon kosher salt1/4 teaspoon black pepper6 thyme sprigsNutritional InformationCalories 128Fat 7gSatfat 1gUnsatfat 6gProtein 2gCarbohydrate 15gFiber 3gSugars 7gAdded sugars 0gSodium 248mgCalcium 4 DVPotassium 5 DVHow to Make ItToss together red onions (about 2 1/2 lb.
YieldServes 2 (about 3/4 cup)Bitterness rating: 4/10. Though we love the blushing pink color from Ruby Red grapefruit, you also can use a yellow-fleshed variety, which will likely be less sweet. We find that a London-style gin works best here; the floral flavors of more botanical styles (such as new-wave gins) are likely to overpower the taste of the grapefruit.
HomeRecipesRadicchio Salad With Angostura VinaigretteYieldServes 4 (serving size: 2 oz. radicchio, 1/2 orange, and about 1 1/2 tbsp. vinaigrette)We give this a bitterness rating of 7/10. Angostura bitters lend depth to the dressing, a tip we learned from friend and bitters expert Mark Bitterman.Ingredients3 tablespoons olive oil2 tablespoons white balsamic vinegar2 teaspoons minced shallot1 teaspoon honey1 teaspoon Dijon mustard1 teaspoon Angostura bitters3/8 teaspoon kosher salt1/4 teaspoon black pepper1 (8-oz.
Place packed stemmed baby kale leaves, grated Parmesan cheese (about 1/3 cup), chopped toasted pecans, olive oil, 2 tsp. lemon zest plus 1 tsp. fresh lemon juice, crushed red pepper, and kosher salt in a food processor. Process until smooth, about 30 seconds, adding 1 to 2 Tbsp. water, if needed, to reach desired consistency.
A blender is the best tool for achieving the smooth texture of this sauce. To dial down the spiciness, remove the seeds from the chiles before blending. Serve over grilled or roasted chicken, pork, beef, or lamb, or spoon it on eggs.How to Make ItPlace packed fresh cilantro leaves, packed fresh cilantro stems, packed fresh flat-leaf parsley leaves, sliced unseeded serrano chiles, fresh lemon juice, garlic clove, kosher salt, ground cumin, ground coriander, and ground cardamom in a blender.
Step 1Heat a small skillet over medium. Add curry powder; cook, stirring constantly, until toasted and fragrant, about 1 minute and 30 seconds. Remove from heat.Step 2Combine sweet potato, yogurt, 1/2 cup water, tahini, lemon juice, ginger, salt, and curry powder in a blender or food processor (blender will yield very creamy results; food processor will yield a coarser texture); process until smooth.