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Chickpea Buddha Bowl

CWEB

August 28, 2021

This delicious vegan dish is perfect for when you don’t have much time. It can be ready in under 30 minutes and is a great way of using up veggies.

For this dish we’ve used a mix of carrots, onion, parsnips and brussel sprouts with chickpeas and quinoa, but other veggies you could try are: cauliflower, olives, tomatoes, sweet potato, spinach or kale.

Ingredients

85g/3oz red quinoa

235ml/8fl oz vegetable broth

1/2 red onion

1 avocado

40g/1.5oz carrots, cubed

40g/1.5oz parsnips, cubed

1 tsp. turmeric

1 x 425g/15oz can chickpeas

150g/5.5oz brussel sprouts

2 tsp. olive oil

For the dressing:

1/4 cup/2oz tahini

1 tbsp. maple syrup

2 tbsp. lemon juice

5 tbsp. hot water

Preparation

1. Preheat the oven to 200C/390F.

2. Place the quinoa and vegetable broth in a saucepan, bring to the boil then simmer for 15 minutes.

3. Place the red onion, brussel sprouts, carrots and parsnips on a baking tray, drizzle a little olive oil over them and bake for 10 minutes.

4. Drain the water from the can of chickpeas and pat them dry with kitchen towel pieces. Mix the chickpeas with the turmeric then add to a frying pan with 1 tsp. of olive oil. Fry over a medium heat for 8 minutes.

5. Peel the avocado then mash with a potato masher or food processor.

6. Mix together all the ingredients for the dressing except for the water. When everything is well combined add in the hot water, one tablespoon at a time, to thin the sauce.

7. Add everything to a bowl then serve with 1 tablespoon of dressing drizzled on top.

Credit: Foodista

Broccoli And Cheddar Crustless Quiche

CWEB

August 27, 2021

Making a quiche in the Instant Pot ® feels like a magic trick, especially when you don’t want to use your oven. It’s savory with just enough cheese to feel a bit decadent, so it’s perfect for weekend brunch. The flour in the recipe isn’t used to create a crust; rather, it gives the quiche some structure and makes it easy to slice.

INGREDIENTS

Nonstick cooking spray
1 cup Water
8 eggs
1/2 cup low-fat milk
1/2 cup whole wheat flour
1 cup chopped broccoli florets
1 1/2 cups shredded Cheddar cheese divided
1/4 tsp fine sea salt
1/4 tsp freshly ground black pepper

INSTRUCTIONS

Spray an 8-inch ceramic soufflÃ© dish with the cooking spray.
Place the trivet in the inner pot, then pour in the water.
If needed, make an aluminum sling.
In a large bowl, whisk together the eggs, milk, flour, broccoli, 1 cup of the cheese, and the salt and pepper.
Pour the mixture into the soufflÃ© dish. Use the sling to lower the soufflÃ© dish onto the trivet.
Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 30 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
Unlock and remove the lid. Use the sling to remove the soufflÃ© dish.
Sprinkle the remaining 1/2 cup of cheese on top of the quiche. Using a sharp knife, slice the quiche into 6 wedges. Serve immediately, or place the quiche in an airtight container and refrigerate for up to 4 days.

RECIPE NOTES

PREP TIP: This quiche reheats nicely in the microwave. Place it in a microwave-safe bowl with 1 teaspoon of water. Cover with plastic wrap and poke a few holes in the wrap. Heat on high for 1 minute. Serve hot.

PER SERVING Calories: 223; Fat: 16g; Carbohydrates: 5g; Fiber: 1g; Protein: 16g; Sodium: 350mg

Source:- Cosorithis

Shredded Chicken And Rice Burrito Bowl with Air Fryer

CWEB

August 27, 2021

Shredded Chicken And Rice Burrito Bowl with Air Fryer

If you’re a fan of those giant chicken burritos wrapped in foil that you can get from food trucks or roadside vendors, then you’ll love this chicken and rice burrito bowl. For a healthy spin, I swap out the tortilla for brown rice and leave off the cheese in favor of avocado. The rice also helps soak up the flavorful, nourishing broth.

INGREDIENTS

2 tbsp extra-virgin olive oil
2 lbs boneless, skinless chicken breasts 5 – 6 chicken breasts
1 tsp ground cumin
1/4 tsp cayenne pepper or taco seasoning
1 medium red or white onion chopped
4 oz green chiles chopped or diced 1 can
1 1/2 cups low-sodium chicken broth
15 oz pinto beans drained and rinsed 1 can
3 cups cooked brown rice (page 22 of THE HEALTHY MEAL PREP INSTANT POT ® COOKBOOK)
2 medium avocados pitted and sliced, for garnish
fresh chopped cilantro for garnish
Sliced jalapeÃ±o for garnish
prepared salsa for garnish (optional)

INSTRUCTIONS

Select SautÃ© and add the olive oil to the inner pot. Once the oil is hot, place the chicken breasts in the pot and brown them for 2 minutes per side.
Press Cancel and add the cumin, cayenne pepper, onion, green chiles, and chicken broth. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot.
Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 15 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
Unlock and remove the lid. Use a slotted spoon to transfer the chicken to a cutting board. Shred the chicken using two forks, and then add it back to the pot. Add the pinto beans and stir the ingredients to combine.
Serve immediately, or place the chicken and rice in an airtight container and refrigerate for up to 4 days or freeze for up to 2 months.
When ready to serve, divide the rice among six bowls and ladle the chicken mixture on top. Garnish each bowl with 2 slices of fresh avocado, cilantro, jalapeÃ±o, and a spoonful of salsa (if using).

RECIPE NOTES

ADVANCE PREP TIP: Prepare the rice ahead of time and warm it up before serving. MEAL PREP TIP: Slice the avocado right before serving to keep it from browning PER SERVING Calories: 423; Fat: 12g; Carbohydrates: 37g; Fiber: 8g; Protein: 43g; Sodium: 332mg

Source:- Cosorithis

Chicken/sweet Potato Roulade With Goat Cheese Sauce

CWEB

August 27, 2021

Chicken/sweet Potato Roulade With Goat Cheese Sauce

It was so good. The sweetness of the potato (balanced with some sauteed onion) went so well with the smokiness of the Paprika and the creaminess of the goat cheese. All this for only 291 calories with 7 grams of fat and 3 grams of fiber. I served it with some fresh asparagus baked sprinkled with some Parmesan cheese.

Ingredients

4 ounces chicken breast halves, filleted and pounding to ¼-inch thickness

1 teaspoon smoked Paprika

1/2 teaspoon kosher salt

1/4 teaspoon fresh ground pepper

6 ounces baked sweet potato

1/2 medium onion, diced

1 tablespoon fresh basil, chopped

2 ounces soft goat cheese

1/2 cup warmed no salt added chicken broth

salt and pepper to taste

Preparation

1. Coat a skillet with non-stick spray and saute onion and basil until soft. Add sweet potato and cook until warmed through. Transfer to a food processor or blender and process until just blended.

2. Combine Paprika, salt and pepper in a a small bowl and rub over smooth side of chicken breast halves. Turn over, distribute sweet potato mixture between breasts and roll them tightly.

3. Spray a skillet with non-stick and heat over medium-high heat. Add chicken with the overlapping side down and cover. Turn regularly, cooking each side about 2 minutes.

4. Meanwhile, whisk together warmed stock, goat cheese and salt and pepper to taste.

5. Plate chicken, top with sauce and serve.

Credit: Foodista

Lazy Day Beef Stew (Fresh or Frozen Beef)

CWEB

August 26, 2021

Lazy Day Beef Stew (Fresh or Frozen Beef) I am now officially a convert. I had never cooked stew with frozen beef… In. My. Life. But a while ago, I had the flu for three days. Then I got hungry but had no energy. I decided to take a chance and make a “dump” stew using a solid block of frozen stew beef and go back to bed. The result was unbelievable. Tender, brown beef and great flavour. I still do it the old-fashioned way as I describe in my real Beef Stew recipe, but this is a quick and very good alternative for sick days, or just “those days”.

INGREDIENTS

1 large onion chopped
3 garlic cloves minced
1 1/2 cup beef or chicken broth
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp vinegar any kind
1 tsp salt
1/2 tsp pepper
1 – 1.5 lbs stew beef frozen or fresh
3 – 4 red-skinned potatoes cut into 1 inch pieces
2 to 3 carrots cut into 1 inch pieces
1 cup frozen peas
2 tbsp cornstarch
3 tbsp Water
2 tbsp chopped fresh parsley optional

INSTRUCTIONS

Toss the first ten ingredients, up to and including the frozen stew beef, into the Instant Pot. Close the lid and make sure the valve is set to Sealing. Push Pressure Cook (or Manual) and use the +/— button to get to 25 minutes.
While it’s cooking, cut the potatoes and carrots into 1” pieces, with or without the skins. Make a slurry by stirring the cornstarch into the water until smooth.
When the pot beeps that it’s done, leave it for a 10-minute natural release. Then flip the valve to Venting for a quick release of any remaining pressure and when the pin drops, open the pot. â€ƒ
Toss in the potatoes and carrots (not the peas) and gently push them into the liquid. Close the lid again and hit Pressure Cook (or Manual) . Set the cook time to 4 minutes. When it’s done, do a quick release – pin drop – open the pot.
Hit Cancel, then Saute. Give the cornstarch slurry a stir and when the stew is boiling stir in about half the slurry. Boil to thicken it and if you want it thicker, add more of the slurry.
Hit Cancel and stir in the frozen peas. The heat of the stew will be enough to cook them without turning them to mush. Taste and add salt and pepper if needed. Add the parsley, if using, and You. Are. Done.
Go back to bed. And I hope you feel better soon.

RECIPE NOTES

Pressure Cook and Manual buttons are interchangeable.

Source:- Cosorithis

Sweet Potato And Ground Turkey Chili

CWEB

August 26, 2021

This bean-free chili has tons of flavor and heartiness from the ground turkey, vegetables, and sweet potato. The spices aren’t too strong, so it’s kid friendly as well. As delicious as this chili is, the leftovers almost seem to taste better than the first serving. It is perfect for potlucks, weeknight meals, or anytime you want something easy, hearty, and delicious.

INGREDIENTS

2 tbsp extra-virgin olive oil
2 lbs ground turkey
3 medium sweet potatoes peeled and cut into 1 inch cubes
1 medium red or white onion diced
3 garlic cloves minced
4 celery stalks chopped
3 carrots peeled and chopped
1 red bell pepper seeded and chopped
14.5 oz diced tomatoes 1 can
3 cups low-sodium chicken broth
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp fine sea salt optional
fresh cilantro chopped , for garnish (optional)

INSTRUCTIONS

Select SautÃ© and add the olive oil to the inner pot. Once the oil is hot, add the ground turkey. Cook for 2 minutes, using a wooden spoon to break up the meat and keep it from sticking to the pot.
Press Cancel and add the sweet potatoes, onion, garlic, celery, carrots, bell pepper, tomatoes, and chicken broth to the pot.
Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 10 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
Unlock and remove the lid. Stir in the cumin, chili powder, and salt (if using).
Serve immediately garnished with fresh cilantro, or place the chili in an airtight container and refrigerate for up to 4 days or freeze for up to 2 months.

RECIPE NOTES

ADVANCE PREP TIP: Chop all of the vegetables and store them in an airtight container in the refrigerator for up to 1 week before cooking. MEAL PREP TIP: You can serve this chili with cooked brown rice (THE HEALTHY MEAL PREP INSTANT POT ® COOKBOOK page 22) or basmati rice. It also goes really well with a few slices of fresh avocado per serving.

PER SERVING Calories: 230; Fat: 6g; Carbohydrates: 16g; Fiber: 3g; Protein: 29g; Sodium: 138mg

Source:- Cosorithis

Chicken/Coconut/Pineapple Kabobs

CWEB

August 26, 2021

This is a recipe I make when we have company. Most people are skeptical about the coconut, then they try it and cannot get enough. It is so good grilled. If you can toast it, then it stands to reason you can grill it. Hope you try it out.

Ingredients

1 pound boneless skinless chicken cut into cubes

1 coconut, broken and cut into cubes

1/2 can of pineapple, cut into cubes (or use fresh, I forgot to grab one)

1/4 cup of Watkins Tropical Salsa

Preparation

1. Break open your coconut, pull apart and cut into cubes. Soak in water while you do the rest.

2. Cut up pineapple and set aside.

3. Cut up your chicken and set aside.

4. Now grab skewers and get ready to load them any way you please.

5. Spray your grill before starting or brush grill with oil to keep things from sticking.

6. Place on a preheated grill and cook for about 4 minutes over medium to low heat on each side.

7. Now brush with sauce and grill for about 2 minutes on each side. Make sure you brush all sides.

8. Remove and serve.

Credit: Foodista

Thai Pineapple Fried Rice with Cosori Air Fryers

CWEB

August 25, 2021

Thai Pineapple Fried Rice with Cosori Air Fryers

This fried rice is quite popular in Thai restaurants. The mix of sweet pineapple and savory cashews is irresistible. I like to make mine with leftover or day-old rice. That extra time in the refrigerator allows for the rice to dry out a bit, and the firmer texture makes it ideal for making fried rice. When paired with Thai-Style Vegetable Curry, it is hard to stick with a single serving.

INGREDIENTS

1 tablespoon corn oil
3 tablespoons cashews
1/4 cup finely chopped onion
1/4 cup finely chopped scallions white parts only
2 green Thai chiles finely chopped
1 cup canned pineapple chunks
4 tbsp fresh basil leaves roughly chopped, divided
1/2 tsp curry powder
1/4 tsp ground turmeric
2 tsp soy sauce
1 tsp kosher salt
1 cup steamed short-grain white rice preferably a day old
1 1/4 cups Water

INSTRUCTIONS

SautÃ© the vegetables and pineapple. Select SautÃ©,, and pour in the oil. Once hot, add the cashews and stir for 1 minute. Add the onion, scallions, and chiles, and SautÃ© for 3 to 4 minutes, until the onion is translucent. Mix in the pineapple, 2 tablespoons of basil, and the curry powder, turmeric, soy sauce, and salt. Add the rice and water, and mix again.
Pressure cook the rice. Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 3 minutes. Make sure the steam release knob is in the Sealed position. After cooking, naturally release the pressure for 3 minutes, then quick release any remaining pressure. Unlock and remove the lid. Let the rice cool for 15 minutes. Using a fork, fluff the rice. Serve hot

RECIPE NOTES

MAKE IT GLUTEN-FREE: Use the Tamari Sauce instead of Soy Sauce (make sure the label says Gluten-Free)

Source:- Cosorithis

Chicken, Spinach, and Dried Fruit Tagine

CWEB

August 25, 2021

Chicken, Spinach, and Dried Fruit Tagine

Although the sweetness of fruit is a taste not commonly associated with chicken, it plays nicely with this dish’s more savory flavor notes. I prefer serving it over steamed white rice, however, that is but one of many ways to enjoy a dish that, owing to potatoes being part of the recipe, works just as well without the additional starch. For more recipes like this one, as well as food and cooking articles, videos, restaurant reviews, and more, visit food writer Anthony Beal at Flavorful World food and drink blog or follow Flavorful World on Twitter @flavorfulworld.

Ingredients

1 pound boneless chicken breast cut into 1- to 2- inch cubes

10 ounces frozen chopped spinach, thawed

2 tablespoons basil-infused olive oil

1 tablespoon garlic paste

6 washed baby red bliss potatoes, halved or quartered

1 tablespoon cumin

1 teaspoon cinnamon

1 teaspoon lemon juice

1/2 teaspoon black pepper

5 dried figs, chopped

1/2 cup golden raisins

Preparation

1. In a large Ziploc bag, combine the garlic paste, cumin, cinnamon, and black pepper, and blend thoroughly.

2. Add cubed chicken to the bag and seal it. Massage the bag until all surfaces of the meat are coated with the blended spices. Allow this to marinate for a minimum of 20 minutes, but not longer than overnight.

3. Add olive oil to tagine over medium heat.

4. When tagine and oil are thoroughly heated, add marinated chicken and cover tagine. Let cook without lifting lid for 3 minutes, after which, occasionally check and turn chicken pieces until brown.

5. Add potatoes, spinach, figs, lemon juice, and raisins. Carefully fold tagine contents together until thoroughly blended.

6. Cook for 10 minutes at medium heat, folding contents occasionally, then reduce heat and let simmer without lifting lid for an additional 5 minutes.

Credit: Foodista

Mole Chicken Tacos

CWEB

August 21, 2021

Why This Recipe Worksâ€‚Since making the quintessential Mexican sauce known as mole involves the blender anyway, we set out to use the Ace blender to create a plush sauce and put mole chicken tacos on the dinner table in record speed. First, we bypassed the usual step of toasting chiles and softening aromatics in a skillet and turned to the microwave instead. And while a traditional mole can be an involved affair using multiple types of chiles, nuts, seeds, and chocolate, we were able to re-create its hallmark rich flavor with just pantry ingredients: dried ancho chiles, onion, garlic, sesame seeds, and dry-roasted peanuts. A little cocoa powder and raisins plus cinnamon added richness and depth with the right touch of sweetness. Chicken broth and canned diced tomatoes gave our sauce its body and just the right texture. The creamy soup function on the blender delivered a luxurious and piping hot mole, and the shredded chicken warmed through in just minutes.

INGREDIENTS

1 red onion 1/2 cut into 3/4-inch pieces , 1/2 chopped fine
2 dried ancho chiles stemmed, seeded, and torn into ½-inch pieces ( ½ cup)
1 tbsp vegetable oil
1 tbsp sesame seeds
1 tbsp unsweetened cocoa powder
2 garlic cloves peeled
1/4 tsp ground cinnamon
1/2 tsp table salt
2 cups chicken broth
3/4 cup canned diced tomatoes drained
1/4 cup raisins
2 tbsp dry-roasted unsalted peanuts
4 cups shredded cooked chicken
12 6-inch corn tortillas warmed
1 cup fresh cilantro leaves
Lime wedges

INSTRUCTIONS

Microwave onion pieces (reserve finely chopped onion), anchos, oil, sesame seeds, cocoa, garlic, cinnamon, and salt in bowl, stirring occasionally, until onion is softened, about 5 minutes. Transfer to Ace blender along with broth, tomatoes, raisins, and peanuts. Lock lid in place, then select Soup Program 2 (for creamy soups).
Once program has completed, carefully remove lid and stir in chicken. Let sit until heated through, about 2 minutes. Season with salt and pepper to taste. Serve filling on tortillas, topped with cilantro and finely chopped onion, passing lime wedges separately.

Source:- Cosorithis

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