|1.||Coconut oil||1 tablespoon|
Yellow onion, thinly sliced
Minced fresh ginger root
Mild curry powder
|6.||Red pepper flakes||¼ teaspoon|
|7.||Vegetable broth||2 ½ cups|
Reduced-sodium soy sauce or tamari
Pure maple syrup
|10.||Tomato paste||2 tablespoons|
Yukon Gold potatoes, cut into 3/4-inch pieces
Carrot, sliced diagonally 1/4 inch thick
Large cauliflower florets
Chickpeas, rinsed and drained
|1 (15 ounce) can|
|15.||Coconut milk||1 cup|
Chopped fresh cilantro, plus more for garnish
Salt to taste
Cooked basmati rice
Sriracha chile sauce
1 . Stage
Melt coconut oil in a heavy 4-quart pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste and stir.
2 . Stage
Add potatoes and carrot, cover pot, and bring to a boil. Immediately reduce heat to a simmer and leave lid ajar. Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk, and cilantro. Stir gently to incorporate. Return to simmer with lid ajar and simmer just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.
3 . Stage
Remove from heat and season with salt, if needed. Serve with steamed basmati rice and, for those who'd like more heat, sriracha sauce. Garnish with cilantro.
1 . Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse with cold water to cool.
2 . Stir together chicken, celery, onion, and mayonnaise; fold in cold pasts, and season to taste with salt and pepper. Place in refrigerator, and let rest for at least an hour before serving.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans and line with parchment paper.
2 . Combine flour, baking powder, and salt in a bowl.
3 . Cream butter and vanilla bean scrapings together in a large mixing bowl using an electric mixer at medium-high speed for 3 minutes. Scrape the sides of the bowl. Add sugar to mixture slowly. Scrape the sides of the bowl. Add eggs, 1 at a time, beating until well blended.
4 . Mix buttermilk and vanilla extract together. Alternate adding flour mixture and buttermilk into butter mixture, beating on low speed until combined. Scrape the sides of the bowl and beat for an additional 20 seconds. Pour batter evenly into the prepared pans.
5 . Bake in the preheated oven until cake is slightly brown on top, coming away from the sides of the pan, and a toothpick inserted into the center comes out mostly clean, 40 to 50 minutes. Let cool completely before frosting.
1 . Preheat the oven to 350 degrees F (175 degrees C). Place potatoes on a foil- or parchment-lined baking sheet.
2 . Bake in the preheated oven until very tender, 1 to 1 1/2 hours. Remove from the oven and allow to cool briefly, about 5 minutes. Peel.
3 . Transfer peeled sweet potatoes into a large bowl of an electric mixer fitted with beaters or a whisk attachment. Mix on low speed to begin mashing them. Add 1/2 cup butter and mix until absorbed. Add white sugar, honey, brown sugar, 1 3/4 teaspoon salt, and 3/4 teaspoon nutmeg; mix until thoroughly blended. Add eggs and vanilla and beat on medium speed for 2 minutes.
4 . Reduce mixer speed to low and slowly add the heated milk. Taste and adjust salt and nutmeg if needed.
5 . Grease a 9x13x2-inch baking dish with 1 tablespoon softened butter and pour potato mixture into it.
6 . Pour brown sugar, flour, cinnamon, nutmeg, and salt for topping into a mixing bowl and mix well. Use your fingers to work the chilled butter into the mixture until it resembles oatmeal with some pea-sized pieces of butter in it. Stir in the pecan pieces and mix well. Sprinkle the mixture evenly over the top of the sweet potatoes.
7 . Bake in the preheated oven until topping is golden brown and crisp and sweet potatoes are set, but still slightly loose in the center, 30 to 45 minutes.
1 . Dice the peppers and onions.
2 . Cut the tail of the eggplant and make deep cuts along the entire length without cutting to the edges to make it like pockets. Sprinkle with salt to get into the cuts and leave for 20 minutes.
3 . Bon Appetit!!!
4 . Serve the prepared eggplant sprinkled with chopped herbs.
5 . Put stuffed eggplants in a pan, pour boiling water and simmer for 10 minutes under the lid. Then turn the eggplant over and sprinkle with the remaining garlic. Turn off the heat, cover and let stand for another 10 minutes.
6 . Stuff the eggplants with the prepared vegetables using a spoon. If the filling does not fit in, leave it in the pan.
7 . In the same pan, fry the onion and pepper until the onions are transparent. Add the tomatoes and half the garlic. Season with salt and pepper to taste and cook for a few minutes.
8 . Squeeze out the eggplant a little from the released liquid and fry in vegetable oil from all sides, this will take you about 15 minutes. Then let them cool slightly. Take a high frying pan.
9 . Slice the garlic and tomatoes as well. It is advisable to remove the peel from tomatoes.
1 . For the pastry: Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add butter, eggs, vanilla, and milk; mix into a smooth dough. Turn dough out and shape into a circle; cut into 4 equal pieces, cover in plastic wrap, and chill.
2 . For the filling: Zest and juice orange into a large bowl; add figs, raisins, and nuts. Transfer mixture to a food processor; blend until evenly chopped. Stir in honey, rum, and cinnamon; set aside.
3 . Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
4 . Remove dough from the refrigerator. Roll one piece of dough at a time into an 8-inch wide strip about 1/4-inch thick. Cut lengthwise in half, forming two long strips, each about 4 inches wide. Lay strips on work surface; brush top inch of each with cold water. About 1/3 of the way up from bottom of dough, place 1/4 of the filling in a 1-inch wide strip, running from end to end. Fold the moistened edge of dough over the filling and press to seal edges. Cut each strip into 1-inch rectangles and place on the prepared cookie sheets. Repeat with remaining sections of dough.
5 . Bake in preheated oven until tops are golden, about 13 to 16 minutes. Let cool on cookie sheets for 10 minutes. Transfer to wire racks.
1 . Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper. Cut chicken breasts against the grain into 16 equal slices.
2 . Combine chicken slices, 3/4 cup buttermilk, and 1 tablespoon malt vinegar in a medium bowl; toss to coat. Let stand for 10 minutes.
3 . Stir cornflakes, cornmeal, garlic powder, and paprika together in a shallow dish.
4 . Working with 1 chicken slice at a time, remove from buttermilk mixture, and shake off excess. Dredge in cornflake mixture and place on the prepared baking sheet. Spray tops of breaded chicken with cooking spray.
5 . Bake in the preheated oven for 10 minutes. Turn chicken over and spray tops with cooking spray. Continue to bake until no longer pink in the centers and crisp on the outside, about 10 minutes more. Sprinkle evenly with sea salt.
6 . While chicken bakes, stir mayonnaise, remaining buttermilk, dill, garlic, and black pepper together in a bowl for sauce.
7 . Drizzle remaining vinegar evenly over chicken "wings." Serve immediately with dipping sauce.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Place cabbage, apples, sugar, and butter into a large pot. Pour in vinegar and water, then add salt, pepper, and cloves. Bring to a boil over medium-high heat. Dotdash Meredith Food Studios
3 . Reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
4 . Enjoy! DOTDASH MEREDITH FOOD STUDIOS
1 . Combine black beans, corn, green chilies, tomatoes, green onions, shrimp, and cilantro in a large bowl; stir. Combine remaining ingredients and stir well.
2 . Stir in olive oil, cumin, garlic powder, lime juice, and hot sauce. Best refrigerated 2 hours before serving.
1 . We cut off the head of the fish and remove the fins.
2 . Cut the tomato into small cubes.
3 . Lavash sheets are greased with butter.
4 . Put fish in the middle of one leaf. Salt, pepper, add spices to taste. Inside the abdomen we put pieces of butter. Also inside the abdomen we put slices of tomato and dill.
5 . Wrap the fish in the first sheet of pita bread. Turn over and wrap in the second sheet. It must necessarily happen so that the pita on all sides well covers the fish so that there are no holes. If necessary, use the third sheet.
6 . Wrap the fish in pita bread in foil. Put on a baking sheet and put in a preheated oven to 180 degrees for about an hour.
1 . Preheat the oven to 350 degrees F (175 degrees C). Spray a small casserole dish with nonstick cooking spray.
2 . Melt butter in a skillet over medium-high heat. Add mushrooms and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
3 . Sprinkle flour over the mixture and stir to create a smooth paste. Slowly add half-and-half and continue to stir to prevent any lumps. Add soy sauce, salt, and pepper; stir to combine. Taste mushroom gravy and adjust seasoning to your liking.
4 . Meanwhile, heat chicken broth in a saucepan over high heat and bring to a boil. Add green beans to boiling chicken broth and cook for 6 minutes. Strain green beans and add to mushroom gravy. Transfer mixture to the prepared casserole dish.
5 . Bake in the preheated oven for 30 minutes. Sprinkle French-fried onions on top and return to the oven. Bake for 5 more minutes and serve immediately.
1 . Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2 . Lightly oil butternut squash and season with salt and pepper. Set butternut squash, cut-side down, on the lined baking sheet.
3 . Roast in the preheated oven until butternut squash can easily be pierced with a fork, 45 to 60 minutes.
4 . Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
5 . At the same time, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
6 . Remove 2 cups hot pasta water to a liquid measure; add bouillon cube and stir to dissolve. Drain pasta.
7 . Pour 1 cup broth from the liquid measure into a large pot. Scoop roasted butternut squash flesh into the pot and blend with an immersion blender, adding more broth as needed to achieve a light creamy texture.
8 . Place the pot over medium heat and mix in Cheddar cheese. Cook until cheese is melted and sauce is thick. Add drained pasta and mix to combine. Adjust seasoning to your liking.
9 . Serve topped with crumbled bacon.
1 . Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 tart pans.
2 . Blend flour, butter, and sugar together in a bowl using an electric mixer until combined. Divide mixture evenly and press into the bottoms of the prepared tart pans.
3 . Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely.
4 . While crusts are cooling, beat cream cheese, mascarpone cheese, sugar, vanilla extract, nutmeg, and cinnamon together in a bowl using an electric mixer until light and fluffy. Spread mixture over cooled crusts. Arrange strawberries, blackberries, and kiwis on tart in desired design.
5 . Mix sugar and cornstarch together in a small saucepan. Pour in water and lemon juice. Cook over medium heat until clear and thick, about 2 minutes. Let glaze cool completely.
6 . Glaze the entire top of each tart gently using a pastry brush.