Good Food Every Day

Confit Tandoori Chickpeas

2026-05-06T10:34:00Z

Posted by: nverland

Confit Tandoori Chickpeas
Serves 8

2 (15 oz/425 g) cans of chickpeas, drained (17 oz/480 g total)
11 garlic cloves, peeled, 10 left whole and 1 minced
1 oz (30 g) fresh ginger, peeled and julienned
14 oz (400 g) datterini or regular cherry tomatoes
3 small Fresno chiles, mild or spicy, with a slit cut down their length
1 Tbsp. tomato paste
2 tsp. cumin seeds, roughly crushed with a mortar and pestle
2 tsp. coriander seeds, roughly crushed with a mortar and pestle
½ tsp. ground turmeric
½ tsp. chile flakes
2 tsp. red Kashmiri chile powder
1 tsp. sugar
¾ cup plus 2 Tbsp. (200 ml) olive oil
⅔ cup (180 g) Greek yogurt
¾ cup (15 g) mint leaves
1½ cups (30 g) cilantro, roughly chopped
2–3 limes (juiced to get 1 Tbsp. and the rest cut into wedges to serve)
Salt

Step 1 - Preheat the oven to 350° F.
Step 2 - Put the chickpeas, whole garlic cloves, ginger, tomatoes, chiles, tomato paste, spices, sugar, oil, and 1 teaspoon of salt into a large, oven-safe sauté pan, for which you have a lid, and mix everything together to combine.
Step 3 - Cover with the lid, transfer to the oven and cook for 75 minutes, stirring halfway through, until the aromatics have softened and the tomatoes have nicely broken down.
Step 4 - Meanwhile, put the yogurt, mint, cilantro, lime juice, minced garlic, and ¼ teaspoon of salt into a food processor and blitz until smooth and the herbs are finely chopped.
Step 5 - Serve the chickpeas directly from the pan, with the yogurt and lime wedges alongside.

Note:

Jarred or canned butter beans (lima beans) would be great here! No Kashmiri chile powder? Use an equal amount of paprika instead.

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Burnt Strawberry Tamales

2026-05-05T10:26:59Z

Posted by: nverland

Burnt Strawberry Tamales
ACTIVE: 45 MIN TOTAL TIME: 2 HR 45 MIN PLUS OVERNIGHT MACERATING SERVINGS: 8

INGREDIENTS
2 3/4 cups evaporated cane sugar (see Note)
1 pound strawberries, hulled
8 large dried cornhusks
Boiling water
1 3/4 cup Bob’s Red Mill masa Harina
2 sticks unsalted butter, preferably cultured, at room temperature
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 vanilla bean—split lengthwise, seeds scraped and reserved, pod reserved for later use
Eight 10-inch squares of thin sandwich paper, moistened
Vanilla ice cream or whipped cream with lime zest, for serving

( Read more... )

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Chicken au Poivre

2026-05-02T13:16:48Z

Posted by: nverland

Chicken au Poivre
Total Time: 45 mins Servings: 6

Ingredients

2 pounds bone-in, skin-on chicken thighs (about 6 medium thighs)
3 teaspoons coarsely cracked black pepper, divided, plus more for garnish
1 1/4 teaspoons kosher salt, divided
1/3 cup finely chopped shallot
1 1/2 teaspoons finely chopped garlic
1 teaspoon finely chopped fresh thyme
3 tablespoons Cognac or brandy
1 cup chicken stock
1/2 cup crème fraiche
1/2 teaspoon Dijon mustard
Finely chopped fresh chives

Directions

Pat chicken dry with paper towels. Sprinkle evenly on all sides with 2 teaspoons of the pepper and 1 teaspoon of the salt, pressing gently to adhere. Place chicken skin side down in a cold 12-inch skillet. Cook over medium, undisturbed, until skin is golden brown and very crisp, about 15 minutes. Turn chicken skin side up; cook, undisturbed, until a thermometer inserted into thickest portion of chicken registers 165°F, about 10 minutes. Transfer chicken to a plate and set aside, reserving drippings in skillet.
Add shallot, garlic, thyme, remaining 1 teaspoon pepper, and 1/4 teaspoon salt to drippings in skillet. Cook over medium, stirring often, until shallots are softened, 2 to 3 minutes. Remove from heat, and add Cognac. Return skillet to medium; cook, stirring constantly to scrape up any browned bits on bottom of skillet, until Cognac is nearly evaporated, about 30 seconds. Pour in broth, and bring to a simmer over medium. Simmer, stirring occasionally, until slightly reduced, about 2 minutes. Whisk in crème fraiche and Dijon mustard until smooth. Reduce heat to medium-low; simmer, whisking often, until sauce is thick enough to coat back of a spoon, about 5 minutes.
Return chicken thighs to skillet, skin side up, and simmer over medium-low, swirling skillet occasionally, until chicken is heated through, about 1 minute. Transfer chicken to a serving plate and spoon sauce over top; garnish with chives and additional pepper. Serve immediately.

Make ahead
You can chop the shallots, garlic, and thyme up to two days in advance. Cooked chicken and sauce can be refrigerated separately for up to three days. Reheat gently before serving.

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LENTIL WALNUT VEGAN CHORIZO STUFFED ZUCCHINI

2026-04-29T10:29:44Z

Posted by: nverland

LENTIL WALNUT VEGAN CHORIZO STUFFED ZUCCHINI
Prep time: 10 mins Cook time: 20 mins Total time: 30 mins
Serves: 4

INGREDIENTS
For the Zucchini
2 large zucchini
About 1 tsp. olive oil

For the Lentil Walnut Chorizo
1 tbsp. olive oil
½ medium red onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
2 cups cooked brown lentils
1 cup chopped walnuts
1 tbsp. smoked paprika
2 tsp. ground cumin
1 tsp. ancho chili powder
1 tsp. dried thyme
½ tsp. ground cinnamon
½ tsp. cayenne chili powder (or to taste)
½ tsp. black pepper
¼ tsp. ground cloves
3 tbsp. red wine vinegar
Salt to taste
¼ cup finely chopped fresh cilantro

For the Cashew Cream
½ cup raw cashews, soaked in water overnight, drained and rinsed
½ cup water
¼ cup lemon juice
Salt to taste

( Read more... )

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Potato-and-Mozzarella Croquettes

2026-04-25T14:08:24Z

Posted by: nverland

Potato-and-Mozzarella Croquettes
Active Time 50 MIN Total Time 1 HR 50 MIN Yield Serves: 4

Ingredients

1 pound baking potatoes, peeled and cut into large chunks
Kosher salt
6 ounces fresh mozzarella, cut into 1/3-inch dice
2 tablespoons finely chopped flat-leaf parsley
Freshly ground pepper
2 tablespoons extra-virgin olive oil
2 medium tomatoes (3/4 pound), cut into 1-inch pieces
2 tablespoons finely chopped basil
1 cup plain dry bread crumbs
3 large eggs
1 tablespoon Dijon mustard
2 garlic cloves, minced
Vegetable oil, for frying

How to Make It
Step 1 - In a saucepan, cover the potatoes with cold water. Bring to a boil, add a generous pinch of salt and simmer over moderate heat until tender, 20 minutes. Drain and let cool. Pass the potatoes through a ricer into a large bowl. Stir in the mozzarella and parsley and season with salt and pepper. Shape the mixture into 8 oval croquettes and transfer to a plate. Cover and refrigerate until firm, 30 minutes.
Step 2 - Meanwhile, in a saucepan, heat the olive oil. Add the tomatoes and cook over moderate heat, stirring, until softened and saucy, 8 minutes. Stir in the basil and season with salt and pepper. Transfer to a bowl.
Step 3 - Spread the bread crumbs in a shallow bowl. In another shallow bowl, beat the eggs with the mustard, garlic and a pinch each of salt and pepper. Dredge the croquettes in the bread crumbs, tapping off the excess. Dip the croquettes in the beaten egg mixture to coat, then dredge again in the bread crumbs, pressing lightly to help the crumbs adhere.
Step 4 - In a large saucepan, heat 1 inch of vegetable oil to 350°. Working in 2 batches, fry the croquettes, turning, until golden and crisp, about 3 minutes per batch. Transfer to paper towels to drain. Serve with the tomato sauce.

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Chermoula- North African Herb Sauce

2026-04-22T10:33:31Z

Posted by: nverland

Chermoula- North African Herb Sauce
Prep Time: 10 minutes Resting Time: 15 minutes Total Time: 25 minutes Yield: 1 Cup

Ingredients

1 cup fresh cilantro leaves and tender stems, packed
½ cup fresh parsley leaves, packed
4-5 garlic cloves
1 preserved lemon, rind only, chopped (or 2 tablespoons fresh lemon zest)
1 tablespoon fresh lemon juice
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
½ teaspoon cayenne pepper (adjust to taste)
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon black pepper
½ cup extra virgin olive oil
1 tablespoon honey (optional)

Instructions

Combine all ingredients except olive oil in a food processor and pulse until finely chopped
With motor running, slowly add olive oil until desired consistency is reached
Let sit for at least 15 minutes before using to allow flavors to blend

Notes

This Chermoula works wonders as both a marinade and a finishing sauce! For the most flavor-packed results, use it both ways – marinate fish, chicken, or vegetables in the sauce for at least 30 minutes, then reserve a little fresh sauce to drizzle over everything right before serving.

It’s particularly magical with white fish like cod or haddock, where the bright, bold flavors really shine against the mild fish. For a complete meal that comes together in under 30 minutes, try chermoula-marinated chicken thighs roasted with chickpeas, bell peppers, and red onion – everything gets coated in those incredible spices, and the chickpeas get all crispy and amazing!

The Chermoula sauce will keep in the refrigerator for about 5 days, though the vibrant green color may darken slightly. You can also freeze it in small portions for up to 3 months – I like to use ice cube trays, then transfer the frozen cubes to a freezer bag. That way, I can grab just what I need for a quick flavor boost! For an impressive yet stupid-easy appetizer, drizzle chermoula over store-bought hummus, top with toasted pine nuts, and watch your guests fight over who gets the last scoop!

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Guide to Pepper

2026-04-18T13:30:15Z

Posted by: nverland

Guide to Pepper

( Read more... )

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BBQ Mushroom Pizza

2026-04-15T10:31:41Z

Posted by: nverland

BBQ Mushroom Pizza
Makes one 12" pizza

Ingredients

6 oz. mixed mushrooms, cut or torn into large pieces (about 3½ cups)
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 lb. store-bought pizza dough, room temperature
⅓ cup (or more) barbecue sauce
6 oz. fresh mozzarella, torn (about 1 cup)
2 oz. smoked Gouda, coarsely grated (about ½ cup)
½ small red onion, thinly sliced
Kosher salt, freshly ground pepper
Crushed red pepper flakes and cilantro leaves (for serving)

Preparation

Step 1 - Place a rack in upper third of oven and preheat to 475°.
Drizzle 6 oz. mixed mushrooms, cut or torn into large pieces (about 3½ cups), with extra-virgin olive oil in a large bowl; toss to coat. Set aside.
Step 2 - Swirl 2 Tbsp. extra-virgin olive oil in a 12" cast-iron skillet to coat bottom and ½" up sides. Place 1 lb. store-bought pizza dough, room temperature, in pan; lift, stretch, and press dough so it fills pan. If dough shrinks from edges, cover with a kitchen towel and let rest 10 minutes before stretching again.
Step 3 - Bake just until crust is starting to set but hasn’t taken on any color, about 5 minutes. Carefully remove skillet from oven and spread ⅓ cup barbecue sauce over entire surface of crust. Top with 6 oz. fresh mozzarella, torn (about 1 cup), and 2 oz. smoked Gouda, coarsely grated (about ½ cup), followed by ½ small red onion, thinly sliced, and reserved mushrooms. Season with kosher salt and freshly ground pepper.
Step 4 - Return skillet to oven and continue to bake until crust is golden brown underneath, cheese is melted, and mushrooms are golden, 16–20 minutes longer.
Step 5 - Heat broiler. Broil pizza until mushrooms are browned and crispy and cheese is browned in spots and bubbling, about 2 minutes. (Begin checking after 1 minute.)
Step 6 - Drizzle more barbecue sauce over pizza if desired. Top with crushed red pepper flakes and cilantro leaves.

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Blueberry Strawberry Salsa

2026-04-11T14:08:57Z

Posted by: nverland

Blueberry Strawberry Salsa
Prep Time: 15 minutes Total Time: 15 minutes Servings:12

Ingredients

1 pint fresh blueberries about 2 cups
2 large jalapeno seeds removed, halved, or roughly chopped
½ small red onion roughly chopped
1 tablespoon lime juice about 1 small lime's worth
3 cups diced strawberries about 1½ pounds, washed and hulled
½ cup chopped cilantro
⅛ – ¼ teaspoon kosher salt adjust to taste
⅛ – ¼ teaspoon freshly ground black pepper adjust to taste

Instructions

Combine the blueberries, jalapeno, onion, and lime juice in a food processor. Process for a minute or two until pureed.
Pour the blueberry puree into a bowl and add the strawberries and cilantro. Stir to combine and season to taste with salt and pepper.

Notes
This salsa is best served immediately after it is made. If you need to prepare it in advance, the blueberry puree can be stored for a day or two in an airtight container in the refrigerator. Combine the puree with the rest of the ingredients just before serving.

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Chicken Karaage (Japanese fried chicken)

2026-04-08T10:35:54Z

Posted by: nverland

Chicken Karaage (Japanese fried chicken)
4 to 6 Servings

Ingredients

1½ cups sake
¼ cup soy sauce (2 oz.)
2 Tbsp. thinly sliced scallion (dark green part only)
1½ Tbsp. grated peeled fresh ginger (about .75 oz.)
1¾ lb. boneless chicken thighs with skin, cut into 1½" cubes
1 cup all-purpose flour (about 5 oz.)
1 cup cornstarch (about 5 oz.)
1 cup rice flour (about 5 oz.)
1 Tbsp. dry mustard
1 Tbsp. garlic powder
1 Tbsp. onion powder
2 Tbsp. kosher salt
2 tsp. curry powder
Vegetable oil (for frying)
Lemon wedges

Preparation

Step 1 Combine sake, soy sauce, scallion, and ginger in a large bowl. Add chicken; toss to coat. Cover and chill at least 4 hours and up to 12 hours.

Step 2 Whisk all-purpose flour and next 7 ingredients in a large bowl.

Step 3 Pour vegetable oil into a large pot to a depth of 2". Attach a deep-fry thermometer to side of pot. Heat oil over medium heat to 325°.

Step 4 Drain chicken. Working in batches, dredge chicken pieces in flour mixture, shaking off excess. Working in batches, fry chicken, turning occasionally, until golden brown and cooked through, 8–9 minutes per batch. Using a slotted spoon, transfer chicken to a paper towel-lined plate. Let oil return to 325° between batches. Serve with lemon wedges.

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Jalapeño Popper Potato Salad

2026-04-04T12:51:07Z

Posted by: nverland

Jalapeño Popper Potato Salad
PREP TIME: 15 MINS TOTAL TIME: 20 MINS YIELDS: 10 SERVINGS

INGREDIENTS

FOR THE POTATO SALAD
2 lb. Yukon Gold potatoes, boiled and cut into 2" pieces
10 slices bacon, cooked and crumbled
2 c. shredded cheddar
2 jalapeños, thinly sliced

FOR THE DRESSING
2/3 c. mayonnaise
1/4 c. red wine vinegar
1 tbsp. chopped chives, plus more for garnish
1 tsp. garlic powder
Kosher salt
Freshly ground black pepper

DIRECTIONS

Make potato salad: In a large bowl, combine potatoes, bacon, cheddar, and jalapeños.
Make dressing: In a medium bowl, combine mayo, vinegar, chives, and garlic powder. Season with salt and pepper and whisk until combined.
Pour dressing over potato salad and stir to combine. Garnish with more chives before serving.

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Jammy Pepper Pasta Salad

2026-04-01T10:30:52Z

Posted by: nverland

Jammy Pepper Pasta Salad

Ingredients

1 cup nuts (such as hazelnuts, almonds, walnuts, or pistachios)
3 lb. mixed bell peppers (baby, regular-size, or a mix of both)
2 red Fresno chiles
1 cup extra-virgin olive oil
1 head of garlic, cloves separated
3 large sprigs thyme
2½ tsp. kosher salt, divided, plus more
3 tsp. sugar, divided
½ cup plus 3 Tbsp. red wine vinegar
½ red onion
1 lb. rigatoni
6 oz. ricotta salata (salted dry ricotta), cut into very thin planks, or crumbled feta
1 cup basil leaves

Preparation

Preheat oven to 350°. Toast nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5–10 minutes depending on type of nuts. Let cool, then coarsely crush; set aside.
Meanwhile, cut bell peppers in half lengthwise through their stems. Remove and discard any seeds and white ribs. Cut large bell peppers into 1"-thick strips and baby bell peppers in half lengthwise. Thinly slice chiles crosswise into rounds; discard stems.
Heat oil in a large Dutch oven over medium-high until shimmering, about 3 minutes. Add peppers, chiles, garlic, thyme, 2 tsp. salt, and 1 tsp. sugar and cook, stirring occasionally, until peppers begin to soften and are golden brown in some spots, 10–15 minutes. Reduce heat to medium-low and add ½ cup vinegar. Partially cover pot and cook, stirring every 5–10 minutes, until peppers are very soft, jammy, and browning in some spots, 35–45 minutes longer. Remove from heat. Pluck out and discard any shriveled thyme stems.
While peppers cook, thinly slice onion and transfer to a small bowl. Add ½ tsp. salt and remaining 3 Tbsp. vinegar and 2 tsp. sugar, then toss to combine. Let sit to lightly pickle until ready to use.
Cook rigatoni in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add pasta to pot with peppers. Add pickled onions and their pickling liquid, then toss well to evenly coat pasta. Let cool to room temperature.
Crumble ricotta salata into pot, then stir in reserved nuts. Tear basil into coarse pieces, add to pot, and stir until combined.
Transfer to a large bowl and serve at room temperature, or cover and chill if you prefer to serve salad cold.

Do Ahead: Pasta salad can be made 3 days ahead. Let cool to room temperature, cover, and chill.

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Italian Tuna Melts

2026-03-28T12:22:53Z

Posted by: nverland

Italian Tuna Melts
Total Time: 30 mins Servings: 4

Ingredients

3 tablespoons extra-virgin olive oil, plus more for brushing
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
2 (6-ounce) cans Italian tuna in olive oil, drained and flaked
9 ounces marinated artichokes, coarsely chopped (1 1/2 cups)
1/2 cup pitted green olives, coarsely chopped (3 1/2 ounces)
1/2 cup thinly sliced red onion
1 1/2 tablespoons shredded basil
Kosher salt
Freshly ground black pepper
4 long ciabatta rolls or 1 long ciabatta loaf, split lengthwise
1 garlic clove
1/2 pound Robiola cheese or Brie, rind removed and cheese sliced

Directions

Preheat the broiler. In a medium bowl, whisk the 3 tablespoons of olive oil with the red wine vinegar and Dijon mustard until combined. Add the flaked tuna, chopped artichokes, chopped olives, sliced red onion, and shredded basil; toss gently. Season lightly with salt and pepper.

Using a pastry brush, brush the cut sides of the ciabatta lightly with olive oil and broil cut side up on a baking sheet for 2 minutes, until the ciabatta is golden and lightly toasted; shift the baking sheet for even browning. Rub the garlic clove over the toasted ciabatta and mound the tuna salad on top. Cover with the sliced Robiola cheese and broil until the cheese is just melted, about 1 minute. Serve the tuna melts at once.

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Cottage Cheese Pancakes With Cabbage and Dill

2026-03-25T10:25:50Z

Posted by: nverland

Cottage Cheese Pancakes With Cabbage and Dill
Servings: 4 (makes 12 pancakes) Total time: 20 mins

INGREDIENTS
3 tablespoons olive oil, divided
1 large yellow onion (12 ounces), halved and thinly sliced
1/2 head green cabbage (1 pound), thinly sliced (about 6 cups)
1/4 teaspoon plus 1/8 teaspoon fine salt, plus more as needed
1/2 teaspoon freshly ground black pepper
1/4 cup coarsely chopped fresh dill, plus more for serving
4 large eggs
1 1/2 cups plain cottage cheese (whole-milk or low-fat)
3/4 cup whole-wheat flour
1 cup plain regular or Greek yogurt (whole-milk or low-fat)

STEPS
1. Position a rack in the middle of the oven and preheat to 200 degrees. Have ready a large sheet pan nearby.
2. In a large (12-inch or wider) nonstick skillet over medium-high heat, heat 1 tablespoon of the oil until shimmering. Add the onion and cook, stirring occasionally, until softened and the edges brown slightly, about 5 minutes. Stir in the cabbage, salt and pepper, and cook, stirring once or twice, until the cabbage softens slightly, about 2 minutes. Stir in the dill, then transfer the mixture to a large bowl and let cool slightly, about 10 minutes.
3. In another large bowl, whisk together the eggs until well combined, then stir in the cottage cheese. Stir in the flour just to combine, then stir in the cooled cabbage mixture.
4. Wipe out the skillet, add 1/2 tablespoon of the oil and return to medium-high heat. To test whether the oil is hot enough, add a small drop of the batter to the skillet, and if it immediately sizzles and begins to brown on the bottom, the pan is ready.
5. Use a 1/3-cup measure to scoop 3 to 4 mounds of the batter into the skillet, depending on its size. Reduce the heat to medium, and cook until the pancakes brown on the bottom and begin to dry around the edges, about 2 minutes. Flip, and cook until the other side browns and the pancakes are cooked through, about 2 minutes more. Adjust the heat as needed if the pancakes are browning too quickly. Transfer the pancakes to the prepared sheet pan and place in the oven to keep warm. Repeat with the remaining oil and batter.
6. Divide the pancakes among individual plates, top each portion with a dollop of yogurt and a sprinkle of dill, and serve warm.

Substitution suggestions + other tips and ideas:

Whole-wheat flour >> all-purpose flour.
Green cabbage >> Savoy or Napa cabbage.
Dill >> parsley.
Yellow onion >> white onion or shallot.
Egg-free? >> Use your favorite egg replacer.
Gluten-free? >> Use an all-purpose gluten-free flour blend.

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Mediterranean Beef Bowls

2026-03-21T14:00:15Z

Posted by: nverland

Mediterranean Beef Bowls
Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes Yield: 4 people

Ingredients

2 mini cucumbers, sliced
1 cup cherry tomatoes, quartered
1 ½ cups chicken stock or bone broth
1 cup dry jasmine rice, rinsed well
kosher salt and pepper
1 (14 ounce) can chickpeas, drained and rinsed
2 teaspoons olive oil
1-pound lean ground beef
1 teaspoon garlic powder
1 teaspoon dried oregano
¼ teaspoon dried dill
1 cup hummus, or more or less if desired
¼ cup crumbled feta, or more if desired
chopped parsley and chives, for topping
pickled onions, for topping

Instructions

To prepare, chop your cucumbers and tomatoes first so they are ready to go.
Heat the chicken stock in a saucepan over medium heat. Once boiling, add the rice and a big pinch of salt and pepper. Bring to a boil, then reduce to a simmer and cover. Cook for 10 to 15 minutes, until the liquid is absorbed. (Note: check your package instructions on your rice to see if it requires more or less liquid!)
Stir the chickpeas into the rice. Cover to keep it warm and set aside until ready to use.
While the rice is cooking, brown the ground beef. Heat the olive oil in a large saucepan over medium heat. Season the beef all over with the salt and pepper. Add the beef and let it brown on one side. Flip and let it brown on the other side. Then bread it apart, using a meat masher or a wooden spoon, until tiny crumbles remain. Stir in the garlic powder, oregano and dill. Cook, stirring often, until the beef is browned and any fat in the skillet has cooked off. Taste and season more if desired.
To serve, spoon about 3 tablespoons hummus in the bottom of a bowl and swirl it around. Add a scoop of the rice with chickpeas. Add a scoop of the ground beef.
Top with the cucumbers and tomatoes, some pickled onions, a sprinkle of feta cheese and the fresh herbs. Repeat with remaining ingredients.
Serve!

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Carrot Halwa Cake

2026-03-18T10:28:58Z

Posted by: nverland

Carrot Halwa Cake
Prep Time20 minutes mins Cook Time40 minutes mins Cooling Time20 minutes mins Total Time1 hour hr 20 minutes mins Servings: 8

Ingredients

For the Caramelized Carrots
1 tablespoon vegan butter
3 cups (384 g) shredded carrots (About three and a half cups of chopped carrots, if you're going to shred them )
3 tablespoons maple syrup
2 tablespoons almond flour
1/2 teaspoon ground cardamom
1/8 teaspoon lime zest

For the Dry Ingredients
1 1/2 cups (187.5 g) all-purpose flour
1/4 cup (59.15 g) almond flour
2 teaspoons baking powder
1/4 teaspoon baking soda

For the Spices
3/4 teaspoons cinnamon
3/4 teaspoon ground cardamom
1/8 teaspoon each of ground nutmeg, cloves, and allspice
1/4 teaspoon salt
1/4 teaspoon lime zest

For the Wet Ingredients
1 cup (236.59 ml) non-dairy milk such as almond, soy, cashew, oat milk
1 tablespoon flaxseed meal mixed with 2 1/2 tablespoons of water
1/3 cup (73.33 g) brown sugar
3 tablespoons oil
1/2 teaspoon vanilla extract or vanilla powder

To Top the Carrots
2 tablespoons raw cashews or roasted, unsalted cashews
2 tablespoons raisins soaked in warm water for 10 minutes
1/2 teaspoon oil optional

( Read more... )

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Vegan Corned Beef

2026-03-17T10:46:19Z

Posted by: nverland

Vegan Corned Beef
Yield: 4 prep: 5 MINUTES cook: 1 HOUR 30 MINUTES total: 1 HOUR 35 MINUTES

INGREDIENTS
US

For the basic vegan corned beef:
5 cups Water
1 Tbsp salt
1 tsp pickling spice
1 tsp mustard seeds
1 tsp coriander seeds
1 leaf bay leaf
1 small beet, or 1 tsp brown sugar and a few drops of red food coloring
2 14 oz packages tofu, or tempeh, or seitan

For a vegan corned beef and cabbage meal…
1 small Cabbage
4-6 small Potatoes
3-4 medium Carrots

METRIC

For the basic vegan corned beef:
1.18 L Water
1 Tbsp salt
1 tsp pickling spice
1 tsp mustard seeds
1 tsp coriander seeds
1 leaf bay leaf
1 small beet, or 1 tsp brown sugar and a few drops of red food coloring
2 396 g packages tofu, or tempeh, or seitan

For a vegan corned beef and cabbage meal…
1 small Cabbage
4-6 small Potatoes
3-4 medium Carrots

( Read more... )

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Corned Beef Tacos with Beer Battered Fries

2026-03-17T10:41:31Z

Posted by: nverland

Corned Beef Tacos with Beer Battered Fries
Prep time: 20 MINUTES cook time: 8 HOURS total time: 8 HOURS

Ingredients

Corned Beef
2-3 pounds corned beef
1 tablespoon paprika
2 teaspoons cumin
2 teaspoons chipotle chili
1 ½ teaspoons onion powder
3 cloves garlic, minced or grated
½ cup orange juice
¼ cup lime juice

Toppings
1 cup plain Greek yogurt
Juice of 1 lime
¼ cup fresh cilantro, chopped
6-8 corn or flour tortillas, warmed
1 cup shredded sharp Irish cheddar
Shredded cabbage, for serving
Lime wedges, for serving

Beer Battered Fries
1 cup flour
½ teaspoon baking powder
½ teaspoon garlic powder
1/8 teaspoon cayenne pepper
½ teaspoon salt + pepper
1 cup light beer
3 pounds russet potatoes cut into 1-inch sticks

( Read more... )

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Blackberry-Mint Julep

2026-03-14T14:13:12Z

Posted by: nverland

Blackberry-Mint Julep
Servings: 4

Ingredients

½ cup packed fresh mint leaves
1 pint blackberries
6 tablespoons sugar
½ cup bourbon
4 cups small ice cubes
4 sprigs mint, for garnishing

Directions

Roughly chop mint leaves.

Puree the mint, blackberries, and sugar in a blender. Press through a fine sieve into a bowl; discard seeds.

Rinse blender, then return puree to blender, and add bourbon and small ice cubes; blend until smooth. Divide mixture among 4 glasses. Garnish each with a mint sprig.

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Vegan Samosa Pie

2026-03-11T10:31:15Z

Posted by: nverland

Vegan Samosa Pie
Prep Time10 mins Cook Time45 mins Total Time50 mins Servings: 9

Ingredients

For the samosa potatoes
1 teaspoon oil
¼ teaspoon cumin seeds
¼ teaspoon coriander seeds
¼ cup chopped red onion
2 tablespoons cashews
½ of green chili such as Serrano finely chopped
¾ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne, less or more for taste
2 teaspoon minced ginger
½ teaspoon garlic powder
2 cups (420 g) cubed potatoes, 3/4 inch cubes loaded cups
½ teaspoon salt
½ teaspoon chaat masala or dried mango powder (amchoor)or add more lemon later
1/3 cup (78.86 ml) of water
¼ cup (36.25 g) fresh or thawed frozen peas
2 tablespoons chopped cilantro
2 tablespoons chopped fresh mint
1 teaspoon lemon juice

For the pastry
One 9x9 inch sheet of vegan puff pastry
some baby greens of choice. This is optional

( Read more... )

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Avocado Egg Rolls

2026-03-07T15:26:55Z

Posted by: nverland

Avocado Egg Rolls
Total Time: 45 mins Servings: 5 2 egg rolls each Yield: 10 egg rolls

Ingredients

1/2 cup raw cashews
1/4 cup olive oil
3 tbsp honey
2 tbsp thinly sliced scallions
3 medium garlic cloves, crushed
1 1/2 tbsp balsamic vinegar
2 tsp tamarind purée
2 tsp tamari
1/2 tsp ground turmeric
1 cup chopped fresh cilantro, divided
1/4 cup tap water, divided
3 tbsp fresh lime juice, divided (from 2 medium limes)
1 1/4 tsp kosher salt, divided
3 small avocados, diced (about 3 cups)
1/3 cup finely chopped red onion
1/3 cup sun dried tomatoes packed in oil, chopped
10 7-inch square egg roll wrappers
Cooking spray

Directions

-Gather all ingredients.
-Process cashews, olive oil, honey, scallions, garlic, vinegar, tamarind purée, tamari, turmeric, 2/3 cup of the cilantro, 2 tablespoons of the water, 2 tablespoons of the lime juice, and 3/4 teaspoon of the salt in a blender until smooth and cashews are finely chopped, about 30 seconds. Transfer to a medium bowl, cover and refrigerate until ready to use.
-Stir together avocados, red onion, sun-dried tomatoes, the remaining 1/3 cup cilantro, the remaining 1 tablespoon lime juice, and the remaining 1/2 teaspoon salt in a medium bowl until fully combined.
-Place the remaining 2 tablespoons water in a small bowl next to a clean work surface. Place one egg roll wrapper on the work surface with a corner facing you. Spoon about 3 tablespoons of the avocado mixture horizontally across the center of wrapper, leaving 2-inches uncovered toward the side corners.
-Dip your finger in water and dab over all outer edges of the egg roll wrapper. Fold the corner closest to you up and over about 1/2-inch over the avocado mixture; press lightly to adhere. Then fold the side corners over the filling to create an envelope shape. Roll up to form an egg roll shape, pressing the last corner to the outside of the egg roll to adhere. Place the egg roll on a baking sheet or large plate and repeat with the remaining wrappers and filling.
-Preheat air fryer to 390°F according to manufacturer’s instructions, about 12 minutes. Lightly coat the air fryer basket with cooking spray. Working in batches if needed, place the egg rolls in the basket and generously coat with cooking spray. Cook in the air fryer, turning twice during the cooking process, until deeply golden brown and crispy, about 12 minutes.
-Transfer the rolls to a serving plate or platter, and serve immediately with the reserved tamarind-cashew dipping sauce.

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Beer Bread

2026-02-28T13:54:41Z

Posted by: nverland

Beer Bread
Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour

Ingredients

3 cups (390g) all-purpose flour
1/4 cup (52g) sugar
1 tbsp baking powder
1 tsp salt
12 oz beer
1/2 cup (112g) unsalted butter, melted

Instructions

Preheat the oven to 350°F.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
Add the beer and gently fold together until just mixed. It’s ok if there’s a touch of flour that still isn’t totally incorporated. You don’t want to over mix it or it’ll turn out tough.
Pour half of the melted butter into the bottom of a 9×5 inch loaf pan and spread it around the bottom and onto the sides of the pan to grease it.
Spoon the dough evenly into the pan and pour the rest of the butter evenly on top of the dough.
Place loaf pan on a cookie sheet to catch any butter that spills over as it bakes. Bake for 50 to 60 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Allow to cool in loaf pan for 15 minutes, then remove to a cooling rack to finish cooling. Serve warm or cool completely and reheat slices for 15-20 seconds.

Add-In Ideas

Fresh Herbs
Shredded Cheddar Cheese
Sliced Jalapeños
Minced Garlic
Shredded Pepper Jack Cheese
Crumbled Bacon
Pesto Sauce
Sun-Dried Tomatoes
Grated Parmesan Cheese

Notes

To Store: Store cooled bread in an airtight container. Enjoy it within 3 days or transfer it to the fridge for an extra day or two. If you’d like to warm it up, pop individual slices into the microwave for 15-20 seconds.
To Freeze: Place cooled bread into a freezer-safe container and freeze it for up to 3 months. Thaw it out in the fridge overnight before enjoying.

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Recipe: African Spice Cookies

2026-02-27T06:09:59Z

Posted by: ysabetwordsmith

Today I made African Spice Cookies. :D

"African Spice Cookies"

Ingredients:
1/4 cup egusi melon seeds
1 ripe banana, mashed
1/2 cup butter (1 stick), melted
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon Garam Masala Itty Bitters from Vena's Fizz House
1 1/4 cup whole-wheat flour
1 teaspoon Xawaash spice mix
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup quick oats
1 cup shredded coconut

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Gumbo Fried Rice

2026-02-25T11:26:50Z

Posted by: nverland

Gumbo Fried Rice
SERVES 4

Ingredients

3 Tablespoons extra virgin olive oil, divided
7oz kielbasa or andouille sausage, chopped
6oz shrimp, chopped
Creole seasoning
1/2 onion, chopped small
1 green bell pepper, chopped small
2 stalks celery, chopped small
3 green onions, sliced, white and green parts separated
2 eggs
1/4 cup chicken broth (optional)

For the Yellow Rice:
1 Tablespoon extra-virgin olive oil
2 Tablespoons minced onion
1 teaspoon ground turmeric
1/2 teaspoon garlic powder
Salt and pepper
1 cup long grain white rice
1-1/2 cups chicken broth

Directions

For the Yellow Rice: heat extra virgin olive oil in a saucepan over medium heat. Add onions, ground turmeric, garlic powder, salt, and pepper then sauté until onions start to become tender, 2-3 minutes. Add rice then stir to coat. Add chicken broth then turn heat up to bring to a boil. Place a lid on top, turn heat down to medium-low, and then simmer for 15 minutes. Remove pan from heat then let sit for 10 more minutes with the lid on. Remove lid then set aside - can be done a day ahead of time.
Whisk eggs with salt and pepper in a small dish then set aside. Heat 1 Tablespoon extra-virgin olive oil in a large wok or skillet over medium-high heat then add sausage and sauté until browned, 2-3 minutes. Remove to a plate then set aside. Heat another Tablespoon extra-virgin olive oil in the wok then add shrimp, season with Creole seasoning, and then sauté until pink and cooked through, 1-2 minutes. Add shrimp to plate with sausage. Add remaining Tablespoon extra-virgin olive oil to wok then add bell pepper, celery, onion, and the white parts of green onions. Season with Creole seasoning then sauté until vegetables are tender, 7-9 minutes.
Push vegetables to the side of the wok then add seasoned eggs into the center and scramble. Add sausage, shrimp, cooked rice, and more Creole seasoning to the wok then toss to combine. If rice was made ahead of time, add chicken broth to help moisten it back up. Taste then add more Creole seasoning and/or salt if needed, then serve topped with green parts of green onions and hot sauce.

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Review: "The George Foreman Lean Mean Fat Reducing Grilling Machine Cookbook"

2026-02-24T04:40:00Z

Posted by: ysabetwordsmith

The George Foreman Lean Mean Fat Reducing Grilling Machine Cookbook
Paperback – January 1, 2000
by george-foreman-connie-merydith (Author)

Today we finished reading our second cookbook of the year. The front matter includes Acknowledgements, Preface, Introduction, and Smart Eating for Healthier Living. The recipe chapters are Bring Out the Best of Grilling -- Marinades, Sauces, and Rubs; A Cut Above -- Beef and Lamb; Smoky Sensations -- Pork Chops, Ribs, and Ham; Tender Choices from the Sea -- Fish and Shellfish; Savory Grilled Poultry -- Chicken and Turkey; Quick and Easy Favorites -- Burgers, Sandwiches, and Snacks; Tempting Companion Dishes -- Vegetables, Fruit, Salads, and Desserts. Then in the back are a basic cooking guide, glossary, and index. The index lists both recipe titles and ingredients.

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