International Recipes - Global Cooking From Around The World

Mediterranean Hummus Recipe

Aysegul Sanford — Tue, 05 Sep 2023 00:39:37 +0000

While I love a good flavored hummus like my Carrot Hummus recipe, there really is something about plain hummus that just brings me back to my roots. Simple, straightforward, and with just a few pantry staples, homemade hummus is only a few steps away.

Hummus Ingredients

A traditional hummus recipe requires just a handful of ingredients. Since hummus is the Arabic word for chickpeas, it’s no wonder this is the main ingredient. Below is what you’ll need:

Chickpeas: Although you can cook your own chickpeas (more on this below), I find using canned chickpeas is easier and does not require any advanced planning. We will need one can of chickpeas (also known as garbanzo beans) rinsed and drained.
Lemon Juice: Fresh lemon juice will provide a fresh pop of citrus.
Water: A bit of water helps with consistency. For best results, use ice-cold water.
Tahini Paste: A high-quality tahini (sesame paste) makes all the difference and gives this easy hummus recipe that special nutty flavor. I love super creamy Soom tahini (affiliate link) or Seed + Mill (affiliate link.)
Extra Virgin Olive Oil: Use good quality olive oil for the best flavor.
Garlic Cloves: I use raw garlic when making this hummus recipe from scratch. However, if you want to take things up a notch (and are not a fan of the pungent garlic flavor), you can use Roasted Garlic, or, quicker, Air Fried Garlic as well.
Seasonings: Cumin, cayenne pepper, black pepper, and salt add Mediterranean flavor and warmth.
Fresh Herbs: Upon serving, a final sprinkle of fresh herbs like parsley is all you need.

Substitutions and Optional Garnish Ideas

While you can serve this DIY hummus simply as is, I find extra garnishes and Mediterranean additions compliment the classic characteristics of hummus and give it depth of flavor. Some favorites you can try include:

Chickpeas: If you would prefer to make hummus from dried chickpeas, I recommend trying Ottolenghi’s method of cooking chickpeas. Place 1 ⅓ cups dry chickpeas in a bowl, cover with cool water, add 1 teaspoon baking soda, cover and soak overnight. The next day, drain, rinse, and cook in a pot of water for 40 minutes to an hour, or until softened. And if you prefer it to be quicker, you can cook chickpeas in a pressure cooker as well.
Olive Oil: Create a deep crevice into the bowl of hummus with a large spoon and finish with a generous drizzle of olive oil.
Pine Nuts + Olives: Add crunch and fruitiness by finishing with toasted pine nuts and chopped Kalamata olives or green olives.
Hummus Seasoning: Finish with an array of spices and herbs, such as my Mediterranean Seasoning or Baharat Spice Blend, bright and tangy sumac, or dried oregano.
Greek: Garnish with chopped sun-dried tomatoes, crumbled feta cheese, chopped red onion, and a drizzle of olive oil.

How to Make Hummus From Scratch?

If you are ever looking for a step-by-step hummus recipe, you have come to the right place. Making your own hummus will always be better than store-bought hummus and might even be faster than taking a trip to the grocery store. Here’s how I like to do it:

Prep ingredients: Combine the lemon juice and water in a small bowl. Reserve 2 tablespoons of chickpeas as a garnish.
Mix Tahini: In another small bowl, whisk together the tahini and olive oil until shiny and smooth.
Blend chickpeas: In the bowl of a food processor with the steel blade or a high-powered blender, add the remaining chickpeas and process for 15 seconds. Add lemon juice/water mixture, garlic, cumin, cayenne pepper, black pepper, and salt. Process until the mixture begins to form into a paste, about 1 minute.

Add tahini: With the food processor running, slowly add the tahini paste mixture through the tube and process until creamy, about 30-40 seconds. Be sure to stop the machine a few times and scrape down the sides.
Serve: Transfer the hummus to a large bowl. Using the back of a spoon, create a deep crevice in the center. Finish with reserved chickpeas, a drizzle of olive oil, and chopped fresh parsley, and enjoy.

How to Make Ahead, Store, and Freeze?

Easy homemade hummus can be made ahead and stored in both the fridge and freezer. To do so, simply:

Make Ahead: Prepare this homemade hummus recipe as directed up to 2 days in advance. The flavors actually get better the longer they have a chance to marry together.
Store: Leftovers of this chickpea hummus recipe can be kept in an airtight container in the fridge for up to 4 days.
Freeze: Store in a freezer-safe airtight container, with a little space at the top (to count for expansion), for up to 3 months. Thaw overnight in the fridge.

How to Serve

This basic hummus recipe can be served in a number of different ways. Go the more traditional route or think outside of the box by serving as:

Mezze Platter: The adoration for hummus is a social activity that is meant to be enjoyed amongst the company, and no mezze plate would be complete without it. Enjoy it alongside Baba Ganoush and Middle Eastern Red Pepper Dip for an authentic experience.
Grilled Meat: Make it a part of a filling meal by serving your garbanzo bean hummus alongside Mediterranean Chicken, Chicken Kabobs, grilled lamb, or beef kabobs.
Appetizer / Dip: Cut up fresh veggies like raw celery sticks, English cucumber, carrots, bell peppers, or radishes and dip right into Mediterranean hummus bowls.
Spread: Use it as a sandwich spread to make your lunch that much more enjoyable, or add it to your favorite grain bowls.
Pita / Bread: Give it a casual approach with toasted pita bread, pita chips, crackers, Air Fried Garlic Bread, Olive Bread, or No Knead Artisan Bread.

Expert Tips

While the recipe for this authentic hummus recipe is pretty simple and straightforward, below are a few tips to ensure you get perfect results on your first try:

Should I remove the skins of chickpeas? I am sure you’ve seen a lot of recipes suggesting removing the chickpea skins. While I get why they recommend doing so, I personally do not have the time or patience to do so. And I guarantee you that this recipe is just as creamy and delicious without removing the skin.
Use high-quality tahini: The quality of your tahini makes a huge difference here. For optimal taste and texture, use a brand of tahini that uses the buttery white Humera sesame seeds from Ethiopia. It should also be soft and creamy. If the tahini bottle has been sitting in the fridge for a while, be sure to give it a good stir before using it.
Use an ice cube: This is an optional step, but it really works. To achieve an extra smooth and creamy hummus, add 1-2 ice cubes near the end of processing.
No food processor? Use a blender. However, please keep in mind that if you have a high-speed blender like Vitamix (affiliate link), you might have to stop the machine and scrape the sides a few times.
Serve at room temperature: Fun fact – restaurant hummus is never refrigerated and is made fresh each morning. While I refrigerate my batch of homemade hummus to get ahead, I always serve it at room temperature.

FAQs

What is hummus?

Hummus originated in the Middle East, but many countries have welcomed and adapted it to their own. Such variations include Israeli, Lebanese, Palestine, Egyptian, and Greek hummus.

What is the secret to the creamiest hummus?

The creamiest hummus is made from soft chickpeas and a high-powered food processor or blender. Adding 1-2 ice cubes at the end of the processing time would also help.

Can you have hummus on a Mediterranean diet?

Yes, hummus is a staple of the Mediterranean diet and is celebrated for being plant-based and full of protein, dietary fiber, and healthy fats.

What is the main ingredient in hummus?

The main ingredient in hummus is chickpeas, sometimes referred to as garbanzo beans.

How much tahini for hummus?

This is more about personal preference and cultural influence, but I use ⅓ cup tahini for every 1 (14-15 oz) can of chickpeas.

Other Mediterranean Recipes You Might Enjoy:

It is no secret that I love making and sharing Turkish recipes on the blog. Below are other Mediterranean classics that I know you’ll like:

If you try this Mediterranean Hummus Recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Mediterranean Hummus Recipe

A restaurant style yet Homemade Mediterranean Hummus recipe. This recipe makes the creamiest and most delicious hummus that you can make in minutes. Top it off with pine nuts, chopped olives, and a drizzle of oil for extra deliciousness.

Course Appetizer

Cuisine Mediterranean

Diet Vegan

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 139kcal

Author Aysegul Sanford

Ingredients

3 tablespoons lemon juice freshly squeezed
1/4 cup water
1/3 cup tahini paste
2 tablespoons extra virgin olive oil
1 can chickpeas (14 oz.) drained and rinsed
2 small cloves garlic minced
1/4 teaspoon cumin
Pinch of cayenne pepper
Pinch of black pepper
1/2 teaspoon salt
2 tablespoons Italian parsley finely chopped

Instructions

In a small bowl, combine the lemon juice and water.
In a separate bowl (or a measuring cup), whisk together the tahini paste and olive oil until thoroughly incorporated.
Reserve 2 tablespoons of chickpeas as a garnish.
Place the rest of the chickpeas in a food processor and process them for 15 seconds. Add lemon juice and water mixture, garlic, cumin, cayenne pepper, black pepper, and salt. Process until mixed, scraping down the bowl as necessary, 50-60 seconds.
While the food processor is running, slowly (in a steady stream), pour the tahini paste and olive oil mixture from the tube, and process until smooth and creamy (or it reaches your desired consistency,) for 30-40 seconds.
Transfer the hummus to a plate and sprinkle it with chopped parsley and reserved chickpeas. If preferred, drizzle it with olive oil. Serve it with pita chips or toasted bread on the side.

Notes

Yields: This recipe makes about 1 ½ cups of hummus, which is ideal for 6 servings when served as an appetizer. If you are serving a larger crowd, you can multiply the recipe. The nutrition information below is for one serving.
Make Ahead: Make the recipe as directed up to 2 days in advance. Place it in an airtight container and store it in the fridge. The flavors actually get better the longer they have a chance to marry together.
Store: Leftover hummus can be kept in an airtight container in the fridge for up to 4 days.

Nutrition

The post Mediterranean Hummus Recipe appeared first on Foolproof Living.

Baba Ganoush Recipe

Aysegul Sanford — Mon, 21 Aug 2023 15:24:58 +0000

What is Baba Ganoush?

Baba ganoush (also referred to as baganoush, baba gahanouj, baba ghanouj, papa ganoush, and baba ghanoush) is an eggplant- and tahini-based appetizer native to Levantine regions—now located the Middle East and Mediterranean. Directly translated, baba ganoush’s meaning is “pampered papa” or “coy daddy,” which may refer to the recipe’s smooth, rich taste.

If you are wondering, what is in baba ganoush, this savory, smoky spread generally consists of roasted eggplant, creamy tahini, zesty lemon juice, rich olive oil, and bold garlic. However, many also add unique blends of seasonings to give this Middle East eggplant dip a tantalizingly complex flavor profile.

Ingredients

Baba ganoush ingredients include a handful of fresh, natural, and flavorful ingredients—all of which you may already have in your pantry!

Eggplant: There are many eggplant varieties to choose from when selecting a baba ganoush eggplant. Plump and round, globe eggplants are an excellent option for this recipe and are the easiest type to find in most American grocery stores. However, if you can get your hands on Italian eggplants, I highly recommend them, as this variety has a more tender flesh, fewer seeds, and a deliciously sweet flavor. Japanese eggplants will also work, but you’ll need more (7-8) due to their thinner shape and smaller size. If you’d prefer not to work with fresh eggplants, you may also use canned roasted eggplant (affiliate link), though it may not have the same tenderly mild flavor.
Fresh garlic cloves
Fresh lemon juice
Sesame Tahini: Ground sesame paste, aka tahini, has an earthy, nutty flavor that perfectly balances the mild, smoky taste of roasted eggplant baba ganoush. My favorite tahini brand is Soom (affiliate link), which is incredibly smooth and creamy.
Olive oil: I recommend using extra virgin olive oil for this recipe, as it has a higher quality with pure pressed olives, a lighter color, and a more neutral taste.
Kosher salt
Optional spices: While adding spices is not traditional to the original recipe, you can add more depth to your baba ganoush by adding a mixture of ground cumin and sweet, peppery paprika. For an extra deep taste, you may also use smoked paprika to complement your smoked eggplant baba ganoush. You can also add red pepper flakes for additional heat or black pepper for slightly pinier undertones.
Garnishes: Topping this Mediterranean eggplant dip with different garnishes is a great way to revitalize your spread with sweet, crunchy, and fresh notes. For a tart, sweet finish, try topping your dip with pomegranate seeds, or use sesame seeds and pine nuts for a nuttier taste. Or, if you want bright, fragrant overtones, fresh herbs like parsley are some of my go-to’s.

How to Cook Eggplant for Baba Ganoush?

There are three different ways to prepare your eggplant for this simple recipe, depending on your preferred cooking method: roasted, charred, and grilled eggplant for baba ganoush.

Roasting Eggplant in the Oven

Roasting eggplant for baba ganoush is a cinch when you use my foolproof method for preparing Whole Roasted Eggplant. These instructions will ensure your eggplants come out tender and creamy with little prep time.

Prep the oven: Preheat the oven to 400 degrees F.
Poke the eggplants: Use the tines of a fork to poke 7-10 ¾-inch holes around the exterior of each eggplant.
Roast: Place eggplants on a baking sheet lined with aluminum foil in a single layer and bake for 50-60 minutes, turning them every 20 minutes until they burst, collapse, and soften.

Char Eggplant On a Gas Stove

The most authentic way to prepare eggplant for this baba ganoush recipe is by charring it over the open flame of a gas stove. Making Roast Eggplant on a Gas Stove is quicker than other cooking methods and will result in a smoky baba ganoush recipe with an irresistibly complex, aromatic flavor.

Prepare the stove: Line the base of a gas range stove with aluminum foil, ensuring that the burners are still exposed.
Add the eggplants: Turn the burners to medium heat and place the eggplants directly on the flame. Two eggplants can fit on the larger burners, and one can fit on the smaller ones.
Roast: Roast the eggplants for 15-20 minutes, depending on their size, turning them every five minutes with a pair of tongs. Be careful not to burn yourself while handling the hot eggplants.
Remove from heat: Remove the charred eggplants from the flame when their skin becomes burnt and flaky, and their flesh is soft.

Grill Eggplant

Learning how to grill eggplant for baba ganoush is an easy way to give this Mediterranean dip its classic rich, smoky flavor and smooth texture. Here’s how to do it:

Prep the grill: Preheat the gas grill (or charcoal grill) to medium heat.
Grill the eggplants: Place the eggplants directly on the grill and cook them for 40-50 minutes, turning them every 10 minutes or so. Continue grilling until the eggplants have charred skin on all sides and are fully tender.

How to Make Baba Ganoush?

There’s no secret to making an authentic baba ganoush recipe. These foolproof instructions will ensure your tastebuds explode with fresh, Mediterranean flavors in just eight basic steps.

Let the eggplant cool: Cook your eggplant following one of the three methods mentioned above. Allow your cooked eggplant to cool down. In the meantime, place a fine-mesh strainer over a bowl and set it aside for later.
Scoop the eggplant flesh: Once cool, draw a knife lengthwise through each eggplant until cut in half. Then, use a spoon to scoop out the eggplants’ flesh, trying to remove as much skin as possible.
Strain: Transfer the scooped eggplant into the fine mesh strainer and use the back of a spoon to gently press against the flesh, removing as much moisture as you can. Let the eggplant drain while you prepare the remaining ingredients. Discard the juices.
Mix the garlic and lemon: Transfer the eggplant to a medium bowl and add the garlic and lemon juice. Use a fork to mix the ingredients, breaking apart and mashing the large chunks of eggplant until thoroughly combined.

Add the tahini: Stirring constantly, pour the tahini, followed by the olive oil, into the mixing bowl in a steady stream. Mix the ingredients until emulsified.
Add the seasoning: Add the salt, ground cumin, and paprika (if desired) to the bowl. Taste the mixture and add more seasoning and lemon juice if necessary.
Garnish: After giving it a good stir, transfer the baba ghanoush to a serving bowl and garnish with fresh parsley and pomegranate seeds if using.
Serve: If wanted, drizzle the spread with olive oil and serve with pita chips.

How to Make Ahead, Store, and Freeze?

This homemade baba ganoush is a must-have for anyone seeking easy meal prep. Whip up this simple dip for healthy snacking throughout the week, or make it in advance for a five-star party appetizer.

Make ahead: You can make this baba ganoush recipe up to four days in advance. Then, store your prepared baba ghanoush in an airtight container in the fridge until ready to eat.
Store: You can store your freshly made eggplant garlic dip in an airtight container in the refrigerator for up to four days.
Freeze: While you can technically freeze this vegan baba ganoush recipe, please keep in mind that it will likely lose its creamy texture after it is exposed to freezing temperatures, so it might not taste as good after storage. However, if you still want to freeze, first transfer the mixture into an airtight container, removing as much air as possible. Then, store your baba ganoush in the freezer for up to one month.
Thaw: Thaw your frozen aubergine dip in the fridge overnight. Because your mixture will likely become watery the longer it sits, drain it of excess liquid, taste for seasoning, and add more if necessary before serving.

What to Serve with Baba Ganoush?

One of the best things about preparing babaganoush is the many delectable ways to serve it. Though many traditionally serve this dish alongside pita triangles or vegetables, it also works as a tasty spread on toast, sandwiches, wraps, and more.

Bread: Who can say no to an appetizer as effortless and tasty as this? Serve a bowl of this popular Middle Eastern dip with your favorite pita chips, roasted pita wedges, or crackers, and you’ll have the perfect crowd-ready snack.
Raw vegetables: Crisp, nutritious, and garden-fresh, fresh veggies make an incomparable pair with a bowl of smoky eggplant dip recipes. My favorite raw vegetables include cucumber slices, carrot sticks, cherry tomatoes, and sliced radishes.
Other Middle Eastern or Mediterranean dips: Wondering what to do with baba ganoush that will make even the pickiest eaters hungry for more? Try pairing your creamy eggplant dip with other classics, like Mediterranean Hummus, Muhammara, and Tzatziki. To transform this simple spread into a next-level meze platter, you can also serve them with a side of olives and nuts—gorgeous and delicious.
Grilled or roasted meats: A tasty way to serve baba ganoush is as a light, creamy side dish for hearty protein mains. For a classic Middle Eastern pairing, serve it alongside brightly spiced Chicken Shish Tawook or Oven Chicken Kabobs. Or, if you want an irresistibly juicy, perfectly portioned poultry meal, try this simple dish with Grilled Cornish Game Hens.

Expert Tips

You don’t have to be a Middle Eastern chef to make an epic baba ganoush the whole family will love. These pro tips have everything you need to keep your spread as flavorful and smooth as possible.

Roasting time might change based on the sizes of your eggplant: Depending on the size and variety of your eggplant, they may need more or less cooking time. Japanese eggplants are smaller and thinner, requiring less time on the stove/grill, while globe eggplants are larger and may need more time to develop tender insides than other types. In total, however, you should have about 17 ounces (~480 gr.) of cooked eggplant flesh to make this babaganoush recipe.
Eggplant seeds: Globe eggplants tend to have a lot of seeds—more than Italian eggplants. Though these seeds are entirely edible and blend into the dip after everything is mixed, you may remove them if you are not a fan.
Roasted eggplant skin: It is totally okay if some of the charred eggplant skin goes into the mixture. While we want to remove as much of the skin as we possibly can, the eggplant skin is edible, so don’t worry about it if some skin gets mixed into your baba ganouj.
Don’t skip the draining: The secret to an epic baba ganoush recipe is to remove as much liquid as possible from the eggplants after they are cooked. Not only do not skip this step but also take your time to ensure that the juices are fully drained as much as possible to ensure it is as creamy and tasty as possible.
Add the oil in a steady stream: When adding the tahini and olive oil to the mixture, it is imperative to drizzle them in a steady stream while you are vigorously mixing the eggplant mixture. If you add them at the same time, they will not mix properly, and you’ll most likely end up with a less creamy and smooth baba ganoush.
Taste for seasoning: One other important tip for making the best baba ganoush recipe is tasting the mixture for seasoning before serving. I cannot stress this step enough, as it’s vital that you adjust the taste of your spread to your liking. Add more salt, cumin, or paprika to achieve a more robustly flavored dip, or if you prefer a more acidic, tart flavor, add more lemon juice.
Let it rest: Letting your eggplant baba ganoush rest for thirty minutes will allow its flavors to mix and develop, giving every bite a rich, Middle Eastern flavor. While it is an optional step, if you do have the time, let it rest in the fridge before serving.
Baba ganoush without Tahini: If you are not a fan of tahini, you can use an equal amount of plain Greek yogurt for a different but equally delicious version of this recipe.
For the iconic smoky taste: If you want to give your roasted eggplant spread an authentically smoky, robust taste, I highly recommend charring your eggplants over an open flame. Whether you cook them on a gas stovetop or on the grill, the smoky flavor that comes from the charred eggplants is worth the effort and time, especially if you are after the traditional baba ganoush recipe you enjoy in Middle Eastern restaurants.
Food processor or blender: Though not a traditional preparation method, you may use a food processor or blender to make an easy baba ganoush without heavy mixing. Simply fit your food processor with a steel blade and place the roasted eggplant flesh, garlic, lemon juice, tahini, olive oil, salt, ground cumin, and paprika (if using) in the bowl. Pulse 7-9 times until thoroughly combined or longer, depending on how smooth you want the texture of your dip to be. Then, transfer the mixture to a bowl, garnish it with fresh parsley and a drizzle of olive oil, and serve.

FAQs

If you have more questions about this classic baba ganoush recipe, don’t worry! This simple FAQ has all you need to know:

Where is baba ganoush from?

Baba ganoush originated in the Levantine regions, roughly located in the Middle East and Mediterranean. This area now includes several modern-day countries, including Palatine, Lebanon, Syria, Jordan, and Turkey.

Is baba ganoush vegan?

Yes! This baba ganoush recipe is vegan, dairy-free, and gluten-free, making it the perfect recipe for anyone with dietary restrictions.

How long to grill eggplant for baba ganoush?

When grilling eggplant for baba ganoush, your eggplants will need 40-50 minutes of cooking time, depending on their size.

What does baba ganoush taste like?

This creamy roasted eggplant dip offers a delectable balance of smoky, savory, and zesty flavors—a classic profile in Mediterranean and Middle Eastern cuisine. Not only does this spread taste incredible on its own, but it also makes a fabulous appetizer when served alongside a bowl of pita bread or raw veggies.

Is baba ganoush served hot or cold?

I recommend serving baba ghanouj chilled or at room temperature to ensure you can taste all its complex flavors.

Why is my babaganoush bitter?

If your babaganoush comes out bitter, your eggplant may be old or not in season. I recommend selecting only fresh eggplants, which tend to have milder, sweeter flesh. Furthermore, it’s possible that the tahini paste you used has a naturally bitter profile or that you added too much during the mixing process. Always be sure to taste your babaganoush as you go so that you can adjust the seasoning to counteract any unwanted bitterness. You may also try adding extra fats, such as olive oil or Greek yogurt, to balance out any bitterness you taste.

What is the difference between hummus and baba ganoush?

Though they have a similarly smooth, rich flavor profile, hummus comes from a mixture of chickpeas and tahini, while baba ganoush contains a blend of eggplants and tahini.

Is baba ganoush healthy?

Absolutely! This recipe only uses the freshest, most natural ingredients—all packed with healthy nutrients. In fact, eggplants are high in antioxidants, fiber, and vitamins, helping reduce your risk of heart disease.

How long does baba ganoush last in fridge?

As long as it is kept in an airtight container in the fridge, your baba ganoush should last for up to 4 days.

Other Eggplant Recipes You Might Also Like

Wondering what to do with roasted eggplant? If you can’t resist adding this eggplant tahini dip to every meal, you’ll love adding these other eggplant recipes to your family cookbook.

Baba Ganoush Recipe

Learn how to make Baba Ganoush like the pros using our foolproof method. Made with just a few simple ingredients, this popular Middle Eastern recipe is the perfect appetizer for any party.

Course Dip

Cuisine Mediterranean

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 152kcal

Author Aysegul Sanford

Ingredients

2 ½-3 lbs globe or Italian eggplant ~ 2-3 eggplants if using globe eggplants
2 cloves garlic minced
¼ cup lemon juice plus more to taste
¼ cup tahini
2 tablespoons olive oil plus more as a drizzle
1 ½ teaspoons kosher salt plus more to taste
Pinch ground cumin optional
Pinch paprika to finish it off – optional
1 tablespoon fresh Italian parsley chopped (as garnish)
Handful of pomegranate seeds optional

Instructions

To cook eggplants for baba ganoush, you have three options:
a. Roast whole eggplants in the oven: Preheat oven to 400 degrees F. Using a fork, poke 7-10 ¾-inch holes throughout each eggplant. Place eggplants on the sheet pan on a single layer and roast them for 50-60 minutes, turning them every 20 minutes until they burst, collapsed, and softened.
b. Roast eggplants on the gas stove: Line the base of a gas range with aluminum foil, making sure to keep the burners exposed. Turn the burners on medium -heat and place eggplants directly on an open flame. You can put 2 eggplants on the larger burners and 1 on the smaller ones. Roast eggplants for about 15-20 minutes (depending on their size), turning every 5 minutes or so using a pair of tongs, being careful not to burn yourself. You will know that it is fully roasted when the skin is burnt and flaky and the flesh is soft.
c. Grill eggplants: Preheat a gas grill (or a charcoal grill) to medium heat. Place eggplants directly on the grill and cook, turning every 10 minutes or so for 40-50 minutes or until charred on all sides and fully tender.
Let the now-cooked eggplant cool down. Meanwhile, place a fine-mesh strainer over a large bowl and set it aside.
When cool enough to handle, working on one eggplant at a time, slit open each eggplant lengthwise and carefully scoop the eggplant flesh removing as much of the skin as possible.
Transfer the eggplant flesh into the fine mesh strainer. Using the back of a spoon, gently press to remove as much of the liquid as much as possible. Let it drain while you are working on the rest of the ingredients. In the end, you should have about 17 ounces (~480 gr.) of eggplant flesh.
Transfer the eggplant to a medium bowl. Add minced garlic and lemon juice. Using a fork, give it a mix while breaking the large chunks of eggplant flesh until fully combined.
While stirring constantly, pour in the tahini, followed by olive oil, in a steady stream. Mix until fully combined.*
Add salt, ground cumin, and paprika (if using.). Taste for seasoning and add in more seasoning and/or lemon juice if you want.
Transfer baba ganoush to a serving bowl, garnish with fresh parsley and pomegranate seeds if desired.
If preferred, drizzle it with olive oil and serve with pita chips on the side.

Notes

Yields: This recipe yields about 2 cups of this roasted eggplant dip, which is good for 4-6 servings when served as an appetizer.
* Food processor: While it is not traditional, you can make baba ganoush using a food processor or blender. To do so, place eggplant flesh, garlic, lemon juice, tahini, olive oil, salt, and ground cumin and paprika (if using) in the bowl of a food processor fitted with a steel blade. Pulse 7-9 times until fully combined. You can run it for longer if you prefer it to have a smoother texture. Taste for seasoning and add more if necessary. Transfer to a bowl, garnish with parsley and a drizzle of olive oil, and serve with pita chips on the side.
Eggplant seeds: Globe eggplants tend to have a lot of seeds—more than Italian eggplants. The seeds are entirely edible and will blend into the dip after everything is mixed. However, if you are not a fan, you can remove them.
Don’t skip the draining: The secret to an epic baba ganoush recipe is to remove as much liquid as possible from the eggplant flesh. So, be sure to take your time when draining as much liquid as possible.
Add the oil in a steady stream: When adding the tahini and olive oil to the mixture, it is imperative to drizzle them in a steady stream while you are vigorously mixing the eggplant mixture. If you add them at the same time, they will not mix properly, and you’ll most likely end up with a less creamy and smooth baba ganoush.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Nutrition

The post Baba Ganoush Recipe appeared first on Foolproof Living.

Curried Brown Rice

Aysegul Sanford — Mon, 14 Aug 2023 21:47:35 +0000

Curry brown rice is a super simple, versatile, and delicious side dish you can serve with any main dish. I love to make this on a Monday evening to enjoy with dinner, and then pack up the rest to have a hearty side for the week. If you are interested in cooking brown rice dishes, also check out our Brown Jasmine Rice Recipe.

Ingredients

The ingredients for this curried rice with raisins are so simple and full of ingredients you probably already have hanging about in your pantry. We will need:

Extra virgin olive oil
Onion: You can use both yellow and white onion in this recipe. Be sure to chop it finely.
Bell pepper: Use more savory green bell pepper or sweeter yellow or red bell pepper.
Curry powder: My favorite store-bought curry powder is Simply Organic Curry Powder (affiliate link), which is what I use for many Indian rice recipes.
Fresh garlic cloves
Brown Basmati rice: Brown basmati rice is a long grain aromatic rice easy to find in the rice or global section of major grocery stores. My favorite brand is Pride of India (affiliate link.) If brown basmati rice is unavailable, brown jasmine rice is a great substitute.
Vegetable stock: Use Homemade Vegetable Stock, low sodium store-bought vegetable broth, or opt for Chicken Stock if not concerned about keeping it vegetarian.
Kosher salt
Raisins: Raisins provide a nice pop of sweetness, but the trick is to soak them beforehand (more on this below). If you can get your hands on sultanas or dried currants, either one would be a great substitute.
Sunflower seeds: Be sure to purchase unsalted sunflower seeds.
Citrus juice: This recipe can use fresh lemon juice or lime juice interchangeably.
Fresh herbs: Go for fresh parsley, fresh cilantro, or a mix of both to suit your taste.

Optional Add-Ins / Variations

Jalapenos: One small seeded and diced jalapeno can be added along with the bell pepper to add a nice spicy bite.
Homemade curry powder: If you don’t have curry powder on hand, make your own by mixing together 2 Tablespoons each ground coriander and ground cumin, 1.5 Tbsp ground turmeric, 2 teaspoons ginger, 1 tsp ground cinnamon, and ½ teaspoon each ground black pepper, ground cardamom, ground nutmeg, and cayenne pepper. Use 1 teaspoon for this recipe and store the rest in your spice cabinet.
Extra spices: Up the curry flavor with the addition of 1 teaspoon of cumin seeds.
Coconut milk: If you want to turn this dish into a coconut curried brown rice, replace 1 ¾ cups of the vegetable stock with one (13.5 ounces) can of coconut milk, and use 1 ¼ cups of vegetable stock to total 3 cups of liquid.
Craisins: Swap out the raisins for dried cranberries instead.
Nuts: Toasted slivered almonds or cashews are a great substitute for sunflower seeds.
Green peas: Add 1/2 cup frozen green peas while the rice is resting for some color and extra protein.

How to Make Curried Brown Rice?

If you have ever wondered how to spice up brown rice, this easy curry rice recipe will get you there. Here’s how to make it in a few easy steps:

Rinse rice: Place brown basmati rice in a colander and thoroughly rinse under cold water.
Saute aromatics and curry powder: Heat the olive oil over medium-high heat in a medium saucepan for about 1 minute. Add onion, pepper, and curry powder and saute, stirring frequently, for 4-5 minutes or until vegetables have softened. Add garlic and saute for 1 minute.
Toast rice: Pour in the rinsed basmati rice and fry rice gently, stirring constantly, for 7-8 minutes.
Add the stock: Pour in the vegetable stock, cover, and bring to a boil. Once the rice has come to a boil, reduce the heat to low.

Cook rice: Simmer for 45-55 minutes or until all the liquid has been absorbed. Turn off the heat and allow it to rest, with the lid on, for 10-15 minutes.
Soak raisins: While the rice is cooking, place the raisins in a heat-proof small bowl and cover with hot boiling water. The raisins will plump up as the rice is cooking.
Add mix-ins: After the rice has rested, fluff it with a fork. Drain the raisins and fold them in, along with the sunflower seeds.
Finish and serve: Drizzle with lemon or lime juice. Taste for seasoning and add more if desired. Finish with fresh parsley or cilantro and serve.

How to Make Ahead, Store, and Reheat Leftovers?

Brown rice with curry powder is a wonderful make-ahead side dish and one that I make regularly in my kitchen. To meal prep and store for later, simply:

Make Ahead: Prep on a Sunday or Monday evening to enjoy dinner throughout the week. Simply place it in meal prep containers with your choice of cooked meat and/or vegetables in individual portions.
Store: Place leftover rice in an airtight container in the refrigerator for up to 3 days. We do not recommend freezing.
Reheat: Place the rice on a microwave-safe plate, add a splash of water or broth, place a damp paper towel on top, and reheat in the microwave in 30-second increments until warmed through.

Serving Suggestions

Brown rice curry is a delicious and hearty side dish that can be paired and enjoyed with a number of different meals. You could try serving it with:

Side of yogurt or raita: Enjoy with a cooling bowl of yogurt or Indian raita for a creamy, tangy counterpoint to the richness of the rice.
Curry dishes: Enjoy it with an array of curry dishes, such as Cauliflower Curry or Butternut Squash Curry Soup.
Meat dishes: Make it a complete meal by serving it alongside filling protein like Baked Chicken Kabob, Yogurt Marinated Chicken, or Baked Bone-In Chicken Breasts.

Expert Tips

Rinse rice: Rinse the rice in a fine mesh strainer under cold running water for about 1-2 minutes or until the water runs clear. This removes excess starch and ensures the rice does not become too sticky.
No need to soak: While it is customary to soak brown basmati rice for 30 minutes prior to cooking, we found the rice texture to be just as tender and pleasing without soaking beforehand.
Fry in oil: Toasting or ‘frying’ the rice in olive oil and curry spices helps to prevent the rice grains from clumping or sticking. It also evenly distributes the flavors onto the rice grains, making each bite as delicious as the next.
Use the right ratio of liquid to rice: We found the best ratio of liquid to brown basmati rice to be 2:1. If there appears to be excess liquid in the pot, add 5-minute increments to the cooking time until all the stock is absorbed. Remove from the heat when done.
Increase curry spices: You can adjust the curry to your desired taste. Adding more may also change the color of the rice.
Do not stir: As soon as you add the vegetable stock to the pot, refrain from stirring, as this can cause the rice grains to break, resulting in a stickier product.
Allow the rice to rest: The key to fluffy rice is to allow the rice to rest once it is done cooking. Leave the lid on and steam the rice for 10-15 minutes to allow the moisture to distribute evenly.
Taste for seasoning: Be sure to give it a taste and add more salt if needed.

FAQs

Can you add butter to brown rice?

Yes, butter can replace olive oil in just about all brown rice recipes. Heat and melt butter in the pan just as you would the olive oil.

What can I add to brown rice for taste?

A few aromatics, like onions, peppers, and garlic, along with warming spices, in this case, curry powder, add flavor, spice, and plenty of taste to brown rice.

Should I soak my brown rice before cooking?

Although it is usually recommended to soak brown rice before cooking, we simply rinsed the rice in a fine mesh strainer under cool running water for 1-2 minutes, and the rice came out perfectly.

Other Whole Grain Recipes You Might Also Like:

If you try this Curried Brown Rice recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Curried Brown Rice Recipe

This Curried Brown Rice is an easy-to-make side dish that can be served along with any of your favorite meat, poultry, or vegetarian dishes. Packed with sweet, salty, and crunchy flavors, this brown rice recipe is sure to be a crowd-pleaser.

Course Side Dish

Cuisine Indian

Diet Vegan

Prep Time 15

Cook Time 55

Resting time 10

Total Time 1 20

Servings servings

Calories 335kcal

Author Aysegul Sanford

Ingredients

2 tablespoons olive oil
1 medium onion chopped
1 medium yellow red or green bell pepper, seeded and chopped
1 teaspoon curry powder
2 cloves garlic finely minced
1 ½ cups Brown Basmati Rice thoroughly rinsed
3 cups vegetable stock or water
1 teaspoon Kosher salt plus more to taste
½ cup raisins
½ cup raw sunflower seeds unsalted
1 tablespoon lemon juice or lime juce, add more to taste
1 tablespoon fresh parsley or cilantro, chopped

Instructions

In a medium size saucepan or Dutch oven, heat the olive oil over medium-high heat.
Add onion, pepper, and curry powder and saute, stirring frequently, for 4-5 minutes or until softened.
Add the garlic and saute for one more minute.
Stir in the basmati rice and cook, stirring constantly, for 5-6 minutes.
Pour the vegetable stock in, put the lid on, and bring to a boil. As soon as it is boiled, turn the heat down to low, and let it simmer for 45-55 minutes* or until all the liquid has been absorbed. Remove from the heat and let it rest for 10-15 minutes.
Meanwhile, place the raisin in a ramekin and pour some hot boiling water over it. Let it plump up while the rice is cooking.
When ready to serve, fluff the rice with a fork. Drain the raisins and stir them in, along with the sunflower seeds.
Drizzle it with the lemon juice. Taste for seasoning and add more if necessary.
Sprinkle it with fresh parsley and serve.

Notes

Yields: This recipe makes about 4 to 5 cups of brown rice. The nutritional information below is per serving.
Rinsing the rice is important as it helps remove any additional starch. The best method is to place the rice in a mesh strainer and rinse it under cold water, stirring with your fingers or spoon.
If there appears to be excess liquid in the pot, add 5-minute increments until all the stock is absorbed. Remove from the heat when done.
Any leftovers can be refrigerated in an airtight container for up to 3 days.

Nutrition

The post Curried Brown Rice appeared first on Foolproof Living.

Cherry Tomato Salsa

Aysegul Sanford — Tue, 01 Aug 2023 21:11:43 +0000

Whether you are growing them in your garden or getting them from your local farmer’s market, if you are blessed with an abundance of cherry tomatoes, be sure to also try our Tomato Mozzarella Salad. It is a colorful, crisp, and light dish that uses juicy cherry tomatoes to bring out its garden-fresh taste. Alternatively, you can whip up my Black Eyed Peas Salad for a delicious bean salad that allows the cherry tomatoes to shine.

Ingredients

This cherry tomato salsa recipe only uses the most flavorful, simple ingredients to get its signature freshness. To make this tasty mix, you’ll need the following:

Cherry tomatoes: I prefer fresh cherry tomatoes or grape tomatoes in this recipe due to their bright, tart flavor. With very minimal difference between the two varieties, both types of tomatoes would work here. Additionally, you can make this simple recipe using any other tomato—heirloom, Roma, colorful cherry tomatoes, or beyond.
Onion: I use roughly-chopped white onions in my version, but you can also use red onion for a mild salsa. You can also use green onions (or a combination of both!) if you prefer a less intense flavor profile.
Fresh Garlic Cloves
Jalapeno: Jalapeno is a spicy, garden-fresh ingredient perfect for adding heat and color to this homemade salsa. If you prefer it to be less spicy, be sure to remove the seeds from your jalapeno prior to chopping.
Cilantro: Lemony and bright, chopped cilantro leaves is a classic ingredient in this recipe. However, if you’re not a fan of cilantro, you may either omit the ingredient or substitute it with other fresh herbs, such as parsley, oregano, or mint.
Lime juice: Fresh lime juice is best when making your salsa due to its brilliant, citrusy flavor. While it is not traditional, lemon juice can also be used. If you don’t have any limes (or lemons) on hand, you may also use bottled lime juice in this recipe.
Seasonings: Only salt and ground black pepper are necessary to give this fresh salsa recipe its rich taste. For a warmer, nuttier profile, you may also add a pinch of ground cumin.
Olive oil: You’ll need olive oil only if you are for making roasted cherry tomato salsa.

How to Make Salsa with Cherry Tomatoes?

Making salsa with cherry tomatoes is a great way to add bright tomato flavor to your favorite recipes. These simple instructions will teach you how to make salsa in two ways: by hand and in the food processor.

Make it by Hand

Whether it’s your first recipe or your hundredth, preparing fresh cherry tomato salsa—also known as salsa fresca—is an easy way to add light, zesty flavor to your table. Plus, it only takes 10 minutes!

Prepare the tomatoes: Place a colander in another bowl and set the two aside. Then, use a sharp knife to cut the cherry tomatoes into smaller pieces and add them to the colander. Let their juices drain while you prepare the remaining ingredients.
Combine the ingredients: Transfer the cut tomatoes to a medium bowl once drained. Add the chopped onion, garlic, jalapeno, and cilantro.
Add the lime: Drizzle the mixture with lime juice, and sprinkle it with salt and pepper.
Mix and serve: Stir the ingredients until thoroughly combined. Taste for seasoning and add more if necessary. When ready, serve the salsa fresca with chips or on the side of your main dish.

In the Food Processor or Blender

When serving a crowd, the last thing you want to do is spend hours in the kitchen prepping your ingredients. With this simple method, you can make salsa from cherry tomatoes with little prep time.

Blend the veggies: Add the onion, garlic, and jalapeno to the bowl of your food processor. Pulse the ingredients 6-7 times to give them a rough chop.
Add the tomatoes: Place the cherry tomatoes in the food processor, along with the other ingredients, and process the mixture for 10-15 seconds, depending on your preferred texture.
Drain: Place a colander over a bowl, and pour the mixture into the colander. Use the back of a spatula to remove as much excess liquid as possible.
Add seasonings: Transfer the drained veggies into a medium-sized bowl. Add the lime juice, salt, and pepper, and stir until combined.

What if I Want to Roast Tomatoes?

Roasted cherry tomato salsa adds irresistibly smoky, rich undertones to traditional pico de gallo recipes. Below, I’ll show you how to make a delicious roasted salsa that comes together in no time.

Heat the oven: Preheat the oven to 450 degrees F.
Prep the tomatoes: Arrange the cherry tomatoes on a baking sheet, and drizzle them evenly with a tablespoon of olive oil.
Bake the tomatoes: Roast the tomatoes in the preheated oven for 10-12 minutes, flipping them halfway through the cooking process. Cook until the tomatoes slightly burst. For a fire-roasted cherry tomatoes version, turn on the broiler for the last 2-3 minutes of the cooking time.
Cool the tomatoes: Let the roasted tomatoes rest and cool for 15 minutes. Then, transfer them to a cutting board and chop them to your desired size.
Drain the tomatoes: Place the roasted tomatoes in a colander, and set the colander in another bowl. Once the excess liquid drains away, transfer the tomatoes to a medium bowl.
Add the remaining ingredients: Add the chopped onion, jalapeño, cilantro, lime juice, salt, and pepper to the chopped tomatoes. Stir until combined.
Taste and serve: Taste the mixture for seasoning, adding more if preferred, then serve.

How to Store the Leftovers?

It’s best to serve homemade salsa with cherry tomatoes the day of, as this condiment tends to get watery as it sits. Therefore, I recommend serving it as-is and draining any excess liquid before plating your sauce.

However, if you need to store your leftover salsa, place it in an airtight container in the fridge for up to three days. If necessary, add freshness to the mixture by draining it and adding more tomatoes and extra seasoning.

How to Serve?

Pico de gallo with cherry tomatoes is one of the most versatile condiments in my recipe book. Zesty and fresh, this salsa makes a delicious pair with everything from tacos to shrimp.

Chips: No one can resist a classic—especially one as simple as this! Serve up your salsa alongside your favorite tortilla chips for the ultimate crowd-ready appetizer, snack, or side dish.
Grilled or roasted meat and seafood: If you love grilled meats’ succulent, savory taste, these salsa-friendly recipes are for you! Serve your homemade salsa atop a tender fillet of Grilled Sockeye Salmon or marinated Shrimp Kabobs for a five-star meal perfect for the summer months. You can also add a helping of salsa with my Baked Chicken Kabobs if you’re looking for a tender, healthy meal you can make all year round.
Tacos: Want to make an authentic, party-ready Mexican menu with your grape tomato salsa? My Beef Brisket Tacos are packed with savory richness, while my Black Bean Quinoa Tacos recipe is a vegan-friendly and oh-so-delicious alternative.
Quinoa or burrito bowls: Few weeknight dinners are as hearty or flavor-packed as a traditional burrito bowl. My Mexican Quinoa (and Instant Pot Mexican Quinoa!) load your favorite fresh, Mexican ingredients into every serving. Or, for a meal better than Chipotle, whip up a Homemade Burrito Bowl that will satisfy your cravings and save money.
Eggs: My favorite way to serve a hearty, flavor-packed breakfast is with a side of this light homemade salsa recipe. I love adding this iconic salsa recipe to Mexican breakfast staples like Huevos Rancheros and Mexican Breakfast Casserole.
Soups and Chilis: Take your soup game to the next level by adding a dollop of this cherry tomato mixture. This salsa pairs beautifully with soups like Mexican Street Corn Soup and Chicken Tomatillo Soup. It also adds a robust tomato finish to hearty chili recipes like my Quinoa Chili and Easy Chicken Chili.
Nachos: No nacho recipe is complete without a helping of salsa. This classic salsa recipe makes a great topping for savory fan favorites like Chicken Nachos and Beef Nachos.

Expert Tips

This salsa recipe with cherry tomatoes is easy for any chef to prepare in a snap. These pro tips will ensure that your sauce comes out effortlessly delectable regardless of your experience level.

Don’t skip on draining: To keep your salsa from becoming too watery, it’s essential to let your chopped tomatoes rest and drain before adding them to your salsa mixture. Also, be sure to add the seasoning and lime (or lemon) juice only after you drain the mixture, which will result in a perfectly seasoned salsa.
Let it rest: While it is an optional step, if you do have the time, I highly recommend making your salsa a few hours in advance and letting it sit in the fridge. The resting time allows the flavors to marinate and develop into a restaurant-quality salsa recipe.
Adjust the texture: Salsas come in dozens of different textures, from chunky to pureed. Because the fineness of your chopping doesn’t affect the overall taste of your condiment, feel free to chop your ingredients according to your preference. I recommend a small chop or a food processor for a saucier texture. For a chunkier salsa, cut your ingredients into larger pieces.
Taste for seasoning: Any salsa—whether it’s a cherry tomato pico de gallo or an heirloom tomato salsa—needs salt to bring out the ingredients’ natural flavors. Don’t skimp on salt and pepper when seasoning your salsa to ensure your recipe is as flavorful, fresh, and complex as possible.

FAQs

Can you make salsa out of cherry tomatoes?

Yes! Cherry tomatoes have a bright, tart flavor that exquisitely balances the flavors of other salsa ingredients. Plus, their size makes them easy to chop to your desired thickness, resulting in a perfectly tailored mixture.

Do you need to peel cherry tomatoes for salsa?

When you use cherry tomatoes for salsa, there’s no need to peel your tomatoes before adding them to your blend. Cherry tomatoes have a thin skin, which won’t affect the overall texture of your condiment once mixed.

Can I freeze cherry tomato salsa?

Though you technically can freeze this salsa recipe, I don’t recommend it. Freezer salsa with cherry tomatoes may become mushy and watery, and it tends to lose its flavor the longer it remains in storage. However, if you freeze your salsa, place it in an airtight container before storage and thaw it in the refrigerator overnight or until it reaches your desired consistency. I also suggest draining out any excess liquid and tasting for seasoning before serving.

Can I use this recipe for cherry tomato salsa for canning

Unfortunately, this salsa recipe won’t work for canning. Canning requires that you boil your ingredients (and jars) before transferring them to mason jars, and this recipe only uses fresh and/or roasted ingredients.

Other Fresh Tomato Recipes You Might Also Like:

If you try this Cherry Tomato Salsa recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Cherry Tomato Salsa Recipe

This Homemade Cherry Tomato Salsa is the ultimate Mexican party food! This easy recipe is wonderful with chips on the side or to serve as a topping with nachos, tacos, soups, stews & more.

Course Appetizer

Cuisine Mexican

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 36kcal

Author Aysegul Sanford

Ingredients

3 cups cherry tomatoes
½ cup onion roughly chopped
2 cloves garlic roughly chopped
1 jalapeno seeded and roughly chopped
½ cup cilantro chopped
4 tablespoons lime juice
1 teaspoon Kosher salt
¼ teaspoon ground pepper

Instructions

Make it by Hand:

Place a colander in a bowl and set it aside. Cut up the tomatoes into smaller pieces and place them in the colander. Let the juices drain while you are working on the rest of the ingredients.
Drain tomatoes and then transfer them to a medium-sized bowl. Add in the chopped onion, garlic, jalapeno, and cilantro.
Drizzle it with lime juice and sprinkle with salt and pepper.
Stir to combine. Taste for seasoning and add more if necessary. Serve it with chips on the side.

Food processor version:

Place onion, garlic, and jalapeno in a food processor. Pulse 6-7 times to give them a rough chop.
Add the cherry tomatoes and process for 10-15 seconds, depending on your preferred chunkiness.
Pour the mixture into a colander set over a bowl. Using the back of a spatula, remove as much liquid as you can.
Transfer to a medium bowl; add lime juice and seasoning. Stir to combine.

Notes

Yield: This recipe yields around 2 cups of salsa that should be good for 4 servings as an appetizer. If you need to serve a crowd you can multiply it as many times as you need. The nutritional values below is per serving.
Storage of leftovers: To store your leftover salsa, place it in an airtight container in the fridge for up to three days. When ready to serve, add freshness to the mixture by draining it and adding more tomatoes and extra seasoning.
Texture difference: We prefer the method made by hand, but if you are serving this salsa to a large crowd you can use the food processor method. However, please be aware that, while it tastes similar, the version made in the food processor has a more liquidy texture.
Roasted Cherry Tomato Salsa: If you prefer to make your salsa with roasted cherry tomatoes, place them on a baking sheet and drizzle them with a tablespoon of olive oil. Roast for 10-12 minutes in a 450-degree F. preheated oven, making sure to flip them halfway through. Let them drain in a colander and follow the rest of the recipe as written.

Nutrition

The post Cherry Tomato Salsa appeared first on Foolproof Living.

Salmon Coconut Soup

Aysegul Sanford — Thu, 27 Jul 2023 23:52:33 +0000

I am always looking for new and interesting ways to incorporate more seafood into my life, and this coconut salmon soup keeps me on my healthy eating journey. If you are a serious salmon lover, make sure to check out my Oven Baked Sockeye Salmon and Grilled Sockeye Salmon, too.

Ingredients

The ingredients for this Thai salmon soup are broken down into two parts for ease – Thai coconut broth and salmon soup. Here’s a look at what we need for each one:

Thai Coconut Broth

Vegetable Broth: One quart of either low sodium store bought or homemade vegetable stock (or Vegetable Scrap Stock) will work. Chicken Stock is another option, but I find the vegetable stock to work better with the salmon.
Coconut Milk: Use one full-fat can of unsweetened coconut milk, shaken or blended until smooth.
Aromatics: These include fresh ginger, shallots and garlic, all minced to the finest texture.
Lime Zest: Lime zest offers that extra bit of zing and adds a sour note to the overall flavor.
Lemon grass: If using fresh lemongrass stalks, remove the tough outer layers, smash it gently to release its oils and slice the bottom white portion (the dark green portion can be discarded). If you can’t find fresh lemongrass, 1 Tablespoon storebought Lemongrass paste is a great substitute.

Salmon Soup

Wild Salmon Fillet: Wild Alaskan salmon or wild sockeye salmon are both delicious here. Feel free to leave the skin on or remove the skin depending on your preference. Also make sure to check parts of the salmon for pin bones before slicing them into 1-inch pieces. If using frozen salmon, thaw overnight in the refrigerator.
Coconut Oil: Coconut oil rounds out the coconut flavor, but olive oil, sesame oil, or avocado oil can also be used.
Yellow Onion
Pepper: Red peppers, yellow or orange bell pepper all work here.
Fresh Ginger
Garlic Cloves
Coconut Milk: Use another can of coconut milk, blended or shaken until smooth.
Broccoli: For best results, make sure to cut the broccoli head into small florets, or bite size pieces.
Lime: A final squeeze of fresh lime juice at the end brightens the richness of the coconut broth and gives it a tangy finish.
Maple Syrup: Maple syrup balances the heat from the ginger. Brown sugar or coconut sugar will also work.
Garnish: Garnish each bowl of soup with freshly sliced green onion, fresh cilantro and jalapeno slices or serrano chiles just before serving.

Optional Add-Ins

Umami: For an extra dose of umami, you can add 1 teaspoon of fish sauce, soy sauce, or coconut aminos near the end of cooking.
Mushrooms: Toss in a handful of thinly sliced shiitake, button, or oyster mushrooms along with the broccoli for even more fiber, vegetables, and flavor.
Curry Paste: To make this more of a coconut curry salmon soup, add 1 Tablespoon red or yellow curry paste while sauteing the garlic and ginger.
Chilli Paste: Another common ingredient in Thai cuisine, feel free to add 1 tsp – 1 tbsp of your favorite chili paste depending on your desired spice level. If you can get your hands on Thai chiles, a little goes a long way.
Noodles: You can cook some vermicelli noodles on the side, divide it in bowls and pour the soup over for more of a filling meal.

How to Make It?

Whether you call it salmon belly soup or salmon chowder, this delicious and nutritious meal comes together in under 1 hour. Here’s how I like to do it from start to finish:

Make the Thai coconut broth: In a medium-sized saucepan, add the vegetable stock, coconut milk, ginger, shallot, garlic, lime zest, lemongrass, and salt. Bring to a boil over high heat, then reduce the heat to medium-low and allow to simmer for 30 minutes.
Discard solids: Strain the broth through a fine mesh strainer, either into a medium bowl or a large container. Set aside until ready to use.
Prep salmon: While the stock is simmering, pat the salmon dry with a paper towel. Sprinkle it with salt and pepper.
Saute aromatics: In a large stock pot or large Dutch oven set over medium heat, add the oil and heat for 1 minute. Then, add the onion and peppers and cook, stirring frequently, until translucent, 4-5 minutes. Add grated ginger and garlic and cook for approximately 1 minute.

Add liquids: Once the aromatics are softened and fragrant, add the reserved broth and extra can of coconut milk. Bring the mixture to a boil, then reduce to medium-low heat and let simmer for 15 minutes.
Add broccoli: Stir in the broccoli florets during the last 5 minutes of simmering time.
Add salmon: At the last minute, add the pieces of salmon and let it cook for 1 minute, then turn off the heat. The salmon will continue to cook as the soup settles.
Finish: Add the lime juice and maple syrup. Taste for seasoning and adjust to your liking.
Garnish: Ladle into soup bowls and top with scallions, a handful of cilantro leaves, and sliced jalapenos. Serve with lime wedges on the side.

How to Make Ahead, Store & Reheat Leftovers?

Since poached salmon soup is technically made in two parts, you can prepare the coconut lemongrass broth ahead of time and keep it in the fridge until the day you are ready to serve. To do so, simply:

Make Ahead: Prepare the stock 1-2 days in advance and store in an airtight container in the fridge. With the stock already prepared, the recipe should only take about 20 – 30 minutes from start to finish.
Store: Leftover salmon soup will keep in the fridge for up to 3 days in an airtight container.
Reheat: Reheat in a saucepan on the stove over medium-low heat until steamy and warmed through.
Freezing: We do not recommend freezing this soup as the poached salmon will not thaw well. However, you can certainly make the coconut broth, bring it to room temperature, and freeze it by itself to make this soup at a later time.

What to Serve it With?

This fish coconut soup is a gorgeous meal that can be served any night of the week. While it is a complete meal all on its own, you can serve it with:

Cooked Rice: For a more filling meal, serve it with a side of Brown Jasmine Rice, Black Rice, or Rice Noodles.
Asian Salad: To celebrate Thai salmon soup and all its flavors, serve it with Forbidden Rice Salad or Thai Quinoa Salad.
Bread: Soak up all the deliciousness of this coconut salmon soup with Naan Bread or Crusty No Knead Bread.
Steamed Vegetables: Keep it healthy and light with Steamed Asparagus or Steamed Store Bought Veggies.

Expert Tips

While the recipe for this Salmon Coconut Soup is pretty straightforward there are a few things that we recommend paying attention to for the best results. Here are a few things to pay attention to:

Cut the broccoli into small pieces. Smaller pieces make for a faster cooking time, which means your broccoli will be tender, not crunchy.
Do not overcook the salmon. For best results, add the salmon at the very last minute of simmering and immediately turn off the heat. The salmon will continue to cook in the residual heat from the soup.
Taste test as you go. The key to Thai cuisine is its use of salty, sweet, spicy, sour, and umami flavors. Taste and adjust the seasonings as you go for a delicious and well-balanced meal.

FAQs

What is creamy salmon soup made of?

This coconut salmon soup recipe starts with a coconut lemongrass broth as the base. The addition of onions, peppers, garlic, ginger, more coconut milk, salmon, and broccoli make it a complete dish.

How to cook salmon in coconut milk?

Salmon is a delicate, flaky fish that only needs 1 minute in simmering broth, especially if you are cutting it into small cubes. Immediately remove it from the heat as the residual heat from the coconut milk broth will continue to cook the salmon.

What does coconut soup taste like?

Salmon coconut soup is a Thai-inspired meal that strikes the right balance of salty, sweet, spicy, sour and umami. As always, taste test and adjust the seasonings to your liking.

Other Seafood Recipes You Might Also Like:

If you try this Salmon Coconut Soup recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Salmon Coconut Soup Recipe

This Salmon Coconut Soup recipe is a comforting soup made with a Thai style coconut broth that is flavored with ginger, lime and lemongrass. Easy to make, this coconut fish soup is bright, aromatic and packed with a combination of sweet, spicy, sour and salty flavors.

Course Soup

Cuisine Thai Cuisine

Diet Gluten Free

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 402kcal

Author Aysegul Sanford

Ingredients

For the Thai Coconut Broth:

4 cups vegetable stock
1 can full-fat coconut milk – 13.5 ounces
1 tablespoon fresh ginger minced
1 shallot minced
2 cloves garlic minced
1 teaspoon lime zest 1 lime
1 stalk lemongrass thinly sliced or storebought Lemongrass paste
½ teaspoon Kosher salt

For the Soup:

1 ½ pounds salmon filets any residual bones removed, cut into 1-inch cubes
½ teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon coconut oil or olive oil if you prefer
1 medium yellow onion diced
1 red or yellow bell pepper diced
1 tablespoon fresh ginger grated
3 cloves garlic finely minced
1 can full fat coconut milk – 13.5 ounces
1 cup broccoli florets rinsed and cut into small pieces
4 tablespoons lime juice freshly squeezed
1 teaspoon maple syrup
2 limes quartered

Garnishes:

2 scallions thinly sliced
3 tablespoons fresh cilantro roughly chopped
1 jalapeno thinly sliced

Instructions

To make the Thai Coconut Broth: Place the vegetable stock, coconut milk, ginger, shallot, garlic, lime zest, lemongrass, and salt in a medium-sized saucepan. Bring it to a boil on high heat, then turn it down to medium-low and let it simmer for 30 minutes.
Strain the broth into a bowl and discard the solids. Set the broth aside.
Meanwhile, start working on the chowder ingredients. Pat the salmon dry using paper towels. Season with salt and pepper.
Heat the oil in a stock pot over medium heat. Add in the onion and peppers and cook, stirring frequently, until translucent, 4-5 minutes. Add in the grated ginger and garlic and cook for approximately 1 minute.
Add in the broth that was set aside along with the second can of coconut milk. Bring the mixture to a boil and let it simmer for 15 minutes.
Add in the broccoli florets in the last 5 minutes of the simmering time.
At the last minute, add in the cubed salmon and let it cook for a minute, and turn the heat off. It should continue to cook with the help of the residual heat.
Stir in the lime juice and maple syrup. Taste for seasoning and add more if necessary.
Garnish with chopped scallions, sliced jalapenos, and torn fresh cilantro leaves. Serve with lime wedges on the side.

Notes

This recipe is adapted (with minor changes) from Clean Soups: Simple, Nourishing Recipes for Health and Vitality cookbook.
Store: Leftover soup will keep in the fridge for up to 3 days in an airtight container.
Reheat: Reheat in a saucepan on the stove over medium-low heat until steamy and warmed through.
Freezing: We do not recommend freezing this soup as the poached salmon will not thaw well. However, you can certainly make the coconut broth, bring it to room temperature, and freeze it by itself to make this soup at a later time.
Make Ahead: You can make the broth a day or 2 in advance and refrigerate it in an airtight container.
This recipe was tested with the salmon skin on and removed – there was no difference in taste or the salmon staying intact.
Make sure that the broccoli florets are cut small so that they can cook quickly.
Add the salmon at the very last minute. If you let it simmer too long, it will be overcooked and lose most of its flavor.
Be sure to taste the soup and adjust the seasoning accordingly. You may even have to add a bit more maple syrup and lime juice if you are a fan of those spicy, sweet, and sour flavors.

Nutrition

The post Salmon Coconut Soup appeared first on Foolproof Living.

Shish Tawook

Aysegul Sanford — Thu, 25 May 2023 19:46:50 +0000

What is Shish Tawook and Where Does It Come From?

Also referred to as “chicken tawook” and “shish taouk”, Shish tawook is a traditional Turkish dish made by threading marinated chicken on skewers and cooking them over a grill. Unsurprisingly, the word “shish” translates to “skewer,” while the word “tawook” means “chicken” in Turkish. Together, the name means “chicken threaded on a skewer.”

This recipe’s classic meat marinade—a mixture of yogurt, tomato paste, and spices—dates back to the Ottoman Empire, which ruled much of the Middle East from the 1300s to the 1900s. Since its inception, this recipe has been claimed by many countries in and around the Middle East, including Turkey, Lebanon, and Egypt.

Though popular in its countries of origin, shish tawook has made a considerable mark on American culture—becoming a popular dish in Mediterranean, Lebanese, and Middle Eastern fast food restaurants in the US.

List of Ingredients

This shish tawook recipe comes together with two sets of ingredients:

Shish tawook marinade: To make this Middle Eastern chicken marinade, you will need:
- Greek yogurt: I like the thick creamy texture of full-fat Greek yogurt, but you can also use plain yogurt.
- Lemon zest and freshly squeezed lemon juice
- Olive oil
- Fresh garlic cloves
- Tomato paste: This is mostly for color than flavor and can be omitted if preferred.
- Seasonings: You will need warm spices like ground cumin, dried oregano, paprika, and basic seasonings like kosher salt and black pepper. Optionally, you can also add in a pinch of cayenne pepper for some heat.
Chicken: You can use boneless skinless chicken thighs or boneless skinless chicken breasts for this shish chicken kebab recipe. Regardless of which one you use, it is important to make sure they are cut in equal sizes.

In terms of equipment, you will need either metal or wooden skewers to thread your kabobs.

How to Make Shish Taouk?

The recipe for shish taouk makes authentic Middle Eastern cuisine easy for cooks at any level. Follow the instructions below for a juicy chicken dish that is guaranteed to impress:

Prep the chicken: Remove any residual skin and fat from your chicken, then slice it into one-inch chunks. Transfer your sliced chicken cubes into a large bowl, and set it aside.
Make the yogurt marinade: In a mixing bowl, mix yogurt, fresh lemon juice, lemon zest, olive oil, garlic, ground cumin, dried oregano, paprika, tomato paste, salt, and black pepper. Whisk until the ingredients thoroughly blend.
Add the chicken: Pour the marinade over the chicken and toss the mixture until each piece of chicken has an even coating of marinade. Cover the bowl with plastic wrap and remove as much air as possible. Transfer the meat to the fridge and marinate the chicken for at least 4 hours or preferably overnight.
Prepare the skewers: If you are using bamboo or wooden skewers, soak them in water for 30 minutes before assembling the chicken kebabs.

Preheat the grill: Set the burners to medium-high, and let it preheat for 10 minutes or until it reaches 400 degrees F. Use tongs to dip a wad of paper towel into the olive oil and thoroughly wipe the grates.
Assemble the skewers: Thread the meat through the skewers, tapping off any excess marinade. If you have any thin pieces, fold them before threading to ensure even cooking. Do not overcrowd the meat as you thread the skewers. Leaving a little room between each piece will help each chicken piece cook evenly.
Cook: Place the chicken skewers onto the oiled grate in a single, even layer. Cover the grill and cook for 12-15 minutes, rotating the skewers every five minutes. This rotation will evenly brown your meat and give the dish its signature grill marks. Check doneness by inserting a meat thermometer (affiliate link) in a few of the chicken pieces. They are fully cooked if they reached 165 degrees F.

Rest and serve: Place a sheet of aluminum foil loosely over the grilled chicken skewers and let it rest for 10 minutes. Serve!

How to Make Ahead, Store, and Reheat?

Chicken shish tawook is a godsend for easy meal prep and leftover storage. Whether you make it for a weeknight meal or a summer party, you won’t let a single bite go to waste with these helpful tips:

Make ahead: The best part about Middle Eastern marinated chicken is that its flavor deepens the longer it sits. You can marinate your chicken for up to 24 hours before cooking. Then, assemble your chicken kabobs and grill them as written in the recipe below.
Storage: When done eating, let your chicken reach room temperature. Then, remove the meat from the skewers and store it in an airtight container in the refrigerator for up to three days.
Reheating: You can reheat the leftover shish chicken kabobs using three different methods:
- In the oven: Place your leftovers on a sheet pan and warm them in a preheated 325 degrees F. oven for 10-15 minutes.
- On the stovetop: Heat your chicken in a skillet with a bit of oil over medium-high heat until heated through.
- In the microwave: For a super-quick reheating method, place your leftovers in a microwave-safe container and microwave them for 1-2 minutes—checking every 30 seconds—until warm. If your meat is too dry, add a splash of water to the container before heating.

What to Serve with Shish Tawook?

You won’t believe how many menus you can design around this Middle Eastern Grilled Chicken recipe. This collection has everything to help you create a feast in your own kitchen:

Make it a sandwich or wrap: Nothing hits the spot better than a shish tawook sandwich. Simply remove your grilled chicken from its skewers, lightly grill a slice of pita bread or lavash, spread a sauce on top, and add your chicken. In Turkey, I’ve seen people make a chicken tawook wrap by spreading the pita with creamy hummus, then topping it with cooked chicken, sliced tomatoes, and red onions (or sumac onions for a zestier taste). Then, it is drizzled with a yogurt-based sauce such as yogurt dill sauce or tahini yogurt sauce.
Turn it into Lebanese chicken kabobs: Want to make it as they do in Lebanese restaurants? Spread your lavash (or pita bread) with Lebanese garlic sauce, toum, and then place the shish tawook on top along with lettuce, pickles, and tomatoes. If you have never made this Lebanese recipe, this homemade toum garlic sauce recipe is my favorite one.
Serve over rice or tabbouleh: Whip up a pot of simple rice for an easy weeknight fix. Or, for a more traditional pairing, serve this Middle Eastern chicken skewers recipe alongside Turkish Tabbouleh or Tabbouleh with Quinoa with a helping of cool tzatziki on the side.
Simple salad on the side: Packed with protein and herby flavor, this chicken kebab recipe balances perfectly with a garden-fresh salad. Prepare an authentic Middle Eastern menu with a Turkish White Bean Salad or Fattoush Salad. You can also add tasty, crisp flavors to your table with my Yogurt Coleslaw or any of my other delicious summer salads.

Expert Tips

This five-star Middle Eastern meal is pretty straightforward and quite easy to make. Below are a few helpful tips to help you make the best chicken shish tawook on your first try:

Don’t skimp on the marination: Sufficient marination is the key to the tender, juicy chicken in this recipe. Like my Yogurt Chicken Marinade, the yogurt and lemon juice in this recipe’s marinade tenderizes the meat and infuses it with rich, tangy flavors. To ensure your chicken comes out as juicy as possible, I recommend letting it sit for at least 4 hours— up to 24 hours—before cooking.
Cut the chicken into equal sizes: Be sure to slice your chicken into even, one-inch chunks before threading them on the skewers. Evenly-sized chicken cubes will allow each skewer to cook at the same rate.
Thread loosely: Thread your tender chicken chunks loosely on their skewers to avoid crowding and uneven cooking. I also recommend leaving 1-2 inches on the ends of your skewers so you can easily remove the chicken pieces from the skewers.
Oil the grates: To avoid sticking and burnt meat, thoroughly oil your grill grates before cooking your shish taouk. Furthermore, once you add the chicken skewers to the grates, turn them a few times to ensure even cooking.
Check for doneness: The best way to check your shish tawook’s doneness is to insert a digital meat thermometer into the center of a piece of chicken. USDA recommends cooking chicken until its internal temperature reaches 165 degrees F. before serving.
Let the chicken rest: Once you remove the chicken skewers from the grill, let it rest under a sheet of aluminum foil for 5-10 minutes before serving.
Don’t have a grill?: If you don’t have access to an outdoor grill, you can use an indoor grill pan to prepare your chicken shish tawook on the stovetop. You can also make a slightly different version of this recipe in the oven using my recipe for Oven-Baked Chicken Kabobs.
Add vegetables to the skewers: The authentic shish tawook recipe is not made with vegetables. However, if you prefer, you can use quick-cooking vegetables such as onions, mushrooms, and green bell peppers as you thread the chicken.

FAQS

What is the difference between chicken shawarma and tawook?

The difference in shish taouk vs. shawarma lies in marination and cooking. Though both dishes originate in the Middle East, chicken shawarma doesn’t usually include yogurt in its marinade, resulting in a deeper flavor profile. Also, shawarma comes from slow-cooking stacks of spiced chicken slices on a vertical rotisserie and slicing off the outer layer.

What is the difference between chicken mishwi and chicken tawook?

To identify chicken mishwi vs. tawook, you’ll want to look at the method of assembly and cooking process. Chicken mishwi refers to chicken grilled on charcoal, whereas shish tawook is made by cooking cubed chicken on skewers.

What is the difference between shish kebab and shish tawook?

Though both refer to dishes cooked on a skewer, shish kebabs can include any meat, including beef, chicken, or seafood. Shish kabobs may also have veggies, like bell pepper or onions, for extra freshness and fiber. Meanwhile, shish tawook refers to skewered kebabs made with marinated chicken.

Can shish kabobs be cooked in the oven?

Yes! To cook shish tawouk in the oven, line a sheet pan with parchment paper and arrange your marinated chicken pieces. Bake the meat for 15-20 minutes at 450 degrees F., flipping halfway through. Finish the cooking process by broiling the chicken for one minute on each side, up to two minutes in total.

How can I turn this into a chicken maroosh recipe?

Popularized by a Philadelphia-based restaurant, chicken maroosh is a version of shish tawook served on a hoagie roll rather than on pita or lavash. Top your hoagie with charred onions, tomatoes, pickles, and garlic sauce for an authentic maroosh recipe.

What are some other names used to describe this recipe in Middle Eastern restaurants?

Nowadays, people in the U.S. refer to this dish in dozens of different ways, including “sheesh tawook”, “chicken taouk”, and “shistaouk.” I’ve even heard it marketed as “Chickabob” in some Lebanese restaurants in the US.

Other Middle Eastern Recipes You Might Also Like

If you love this shish taouk recipe, I have dozens of other classic recipes for you to try. You won’t be able to resist these fan-favorite dishes’ mouthwatering Middle Eastern flavors.

If you try this Shish Tawook recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Shish Tawook Recipe

Experience authentic Shish Tawook, tender, juicy Middle Eastern chicken skewers grilled to perfection. Marinated in yogurt, garlic, lemon, and spices, this grilled chicken recipe is simple yet bold and flavorful.

Course Chicken Recipes, Dinner

Cuisine Middle Eastern

Diet Gluten Free

Prep Time 15

Cook Time 15

Marinading Time 4

Total Time 4 30

Servings skewers

Calories 181kcal

Author Aysegul Sanford

Ingredients

Chicken

2 pounds boneless and skinless chicken thighs or chicken breasts, cut into 1-inch cubes

For The Marinade

¾ cup whole milk Greek yogurt or plain yogurt
1 teaspoon lemon zest
¼ cup lemon juice freshly squeezed
3 tablespoons olive oil plus more for the grill
6 garlic cloves minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
2 tablespoons tomato paste
1 teaspoon Kosher salt
¼ teaspoon pepper
Pinch cayenne pepper optional

Instructions

Prepare the chicken: Remove any residual skin or fat from the chicken; pat dry and transfer the chicken pieces to a bowl and set aside.
Prepare the marinade: In a mixing bowl, whisk together the yogurt, lemon zest, lemon juice, olive oil, garlic, ground cumin, dried oregano, paprika, tomato paste, salt, and pepper so that all are incorporated.
Pour the marinade over the chicken and mix well, ensuring all the chicken pieces are thoroughly coated. Cover it tightly with plastic wrap, removing as much air as possible. Place it in the fridge and marinate for at least 4 hours or preferably overnight.
If using wooden skewers, begin soaking them in water for 30 minutes prior to assembling the marinated chicken. Remove the marinating chicken from the fridge 20 minutes before grilling.
When ready to grill*, turn burners to medium-high and let them preheat for 10 minutes or until it reaches 400 degrees F. Using tongs, dip a wad of paper towel into the extra olive oil and then generously wipe the grates*.
Meanwhile, remove the chicken from the marinade and thread the chicken pieces through the skewer. Tap off any excess marinade. If you have a thin piece, fold it as you thread it so it will cook evenly. Do not pack the pieces too tight, as this can lead to uneven cooking.
Place the skewers on the oiled grate in a single layer. Cover and cook for approximately 12-15 minutes, rotating every 5 minutes so that you achieve a nice browning with grill marks. If you have a meat thermometer, check doneness by inserting it into one of the chicken skewers. If the internal temperature reached to 165 degrees F., your shish tawook should be cooked.
Remove the skewered chicken from the grill and tent with aluminum foil for at least 10 minutes before serving.

Video

Notes

Yields: This recipe yields 8-9 skewers of shish tawook with each skewer having 5 pieces of cubed chicken. The nutritional information below is per skewer.
Cook on the stove top*: If you do not have a grill, you can cook your skewers in a grill pan on the stove. It takes about 15-20 minutes to cook them on the stove.
Do not skip the oiling of the grill grates: This is an important step to ensure that the chicken releases easily (and in one piece) when cooked. If you skip this step (or do not oil them well) the chicken skewers will stick to the grates and it will be difficult to flip them.
Make ahead: You can marinate your chicken for up to 24 hours before cooking. When ready, assemble and cook them as directed in the recipe.
Storage: Bring the leftovers to room temperature. Then, remove the meat from the skewers and store it in an airtight container in the refrigerator for up to three days.
Reheating: To heat in the oven, place your leftovers on a sheet pan and warm them in a preheated 325 degrees F. oven for 10-15 minutes. And to warm it up on the stovetop, place your chicken in a skillet (or a grill pan) with a bit of oil over medium-high heat and cook until heated through.
Serving suggestions: These chicken skewers can be served with cooked grains, summer salads, or in lavash bread. I served them over a bed of tabbouleh and with a side of tzatziki.

Nutrition

The post Shish Tawook appeared first on Foolproof Living.

Chicken Kabobs in Oven

Aysegul Sanford — Thu, 25 May 2023 19:42:02 +0000

Baking chicken kabobs is one of the most flavorful ways to prepare juicy, seasoned chicken all year round. A favorite protein among many, these baked chicken skewers make the perfect meal with fresh zesty marinade, succulent meat, and easy cleanup. Even better, when you give this delicious recipe a quick broil at the very end, your chicken kabobs will taste very similar to its grilled version.

Ingredients You’ll Need to Make Baked Chicken Skewers

You’ll need two sets of simple ingredients to make oven-cooked chicken kabobs:

Marinade: The seasoning for chicken shish kabobs is inspired by my Mediterranean
seasoning. You’ll need the following:
- Olive oil
- Lemon zest and fresh lemon juice
- Spices and herbs: Dried thyme, dried oregano, garlic powder, Kosher salt, and ground black pepper.
Chicken: You will need two pounds of boneless, skinless chicken breasts or chicken thighs sliced into one-inch chunks.
Vegetables: It is optional, but you can easily turn these into chicken vegetable kabobs by including veggies such as red onions, green bell peppers, and yellow peppers.

In terms of equipment, you’ll need metal, bamboo, or wooden skewers to assemble the kabobs.

Substitutions & Optional Add-Ins

Marinade: If you prefer a tangier, creamier taste, you can use my Greek Yogurt Chicken Marinade. Or, if you’d like to make an Asian-inspired meal, you can opt for my soy sauce-based chicken teriyaki marinade instead.
Vegetables: The best part of cooking chicken skewers in the oven is playing around with what fresh veggies to use. In addition to onions and peppers, I recommend using quick-cooking vegetables such as button mushrooms, baby bella mushrooms, zucchini, or cherry tomatoes.
Spices: Feel free to get creative by adding your favorite spices to the marinade. Earthy and flavorful spices like ground cumin and smoked paprika pair beautifully with the rest of the marinade ingredients.
Fresh herbs: A sprinkle of chopped fresh parsley or dill is an easy way to give these oven-roasted chicken skewers a gourmet finish.

How to Cook Chicken Shish Kabobs in the Oven?

Baking chicken kabobs in the oven is a quick and tasty way to enjoy five-star Mediterranean fare all year round. No grill, no problem! Simply follow the instructions below:

Prepare the chicken kabob marinade: In a large bowl (one that is big enough to accommodate all the chicken pieces), whisk together the olive oil, lemon zest, lemon juice, dried thyme, dried oregano, garlic powder, Kosher salt, and black pepper. Set it aside.
Dry and cut the chicken: Dry chicken breasts using a sheet of paper towel on both sides. First, cut them into strips and then each strip into 1-inch cubes.
Marinade: Add the cubed chicken to the bowl of marinade, and toss to ensure each piece of chicken receives an even coating. Cover the bowl of chicken with plastic wrap. Press down on the layer to remove any air, and seal the bowl tightly. Place the meat in the fridge for at least one hour or for up to 12 hours.
Soak the skewers: If you are using wooden skewers, soak them in water 30 minutes before cooking.
Remove the chicken: 20 minutes before assembly, take the marinated chicken out of the fridge.
Preheat the oven: Set the oven to 450 degrees F., and line a baking sheet with parchment paper. Set the prepared sheet pan aside.

Assemble the kabobs: Loosely thread the pieces of chicken on each skewer, discarding any excess liquid. If desired, alternate the chicken chunks with onion and peppers. For 2 pounds of chicken, you should have 8 skewers, with each skewer having 5 pieces of cubed chicken.
Place the kabobs on the sheet pan: Arrange the assembled kabobs on the parchment-lined baking sheet, ensuring not to crowd the skewers.
Bake the chicken kabobs: Place the skewered chicken in the oven and bake for 16 minutes, flipping it halfway through baking. When rotating the chicken kabobs, I recommend removing the sheet pan from the oven as it is easier (and safer) to rotate the skewers, especially if you are using wooden ones.
Broil: Switch the oven to the broil setting and cook the chicken kabobs for one minute on each side, not exceeding a total of two minutes. Check for doneness by inserting a meat thermometer (affiliate link) into the center of one of the chicken chunks. When the meat reaches an internal temperature of 165 degrees F., remove the kabobs from the oven.
Rest and serve: Loosely cover the oven-roasted kabobs with a sheet of aluminum foil, and let them rest for 5-10 minutes. Once the resting process finishes, serve!

How to Make Ahead, Store, and Reheat?

Oven-baked chicken kabobs are excellent for anyone who enjoys easy meal prep. Prepare these kabobs, and simple meals will be ready throughout the week.

Make ahead: To transform this chicken skewer recipe into an easy 30-minute meal, prepare your chicken marinade up to two days in advance. Store the chicken and marinade in an airtight container in the fridge, and assemble your chicken kabobs when you are ready to bake them.
Storage: Let your baked shish kabobs reach room temperature before storing them. Then, place the skewers (or, if you prefer, you can remove the meat from the skewers) in an airtight container in the refrigerator. Your leftover kabobs will stay fresh for 2-3 days.
Reheat: You can reheat the leftovers in a preheated 350 degrees F. oven for 10-12 minutes or until heated through. If they look dry, you can lightly brush the chicken pieces with a teaspoon of olive oil before placing them in the oven. You can also reheat your chicken kabobs in the microwave for 1-1½ minutes (checking every 30 seconds), until they are warmed thoroughly.

What to Serve with Baked Chicken Kebabs?

When you bake chicken skewers, you’ll unlock countless delectable menus fit for a restaurant. This simple collection has everything to satisfy your table, from savory grains to crisp salads.

Rice and grains: Jasmine rice is a simple classic, while other seasoned options—such as my Herbed Quinoa, Simple Wild Rice Pilaf, and Tabbouleh—perfectly capture the herby, hearty taste of a Mediterranean menu.
Pasta: Tender, filling, and simple, orzo is one of my favorite sides to prepare when I bake kabobs in the oven. Looking for a richer, more decadent pairing? Buttery Garlic Pasta is the ultimate crowd-pleaser for sophisticated pasta sides.
Yogurt Sauce: Nothing complements baked chicken shish kabobs like a creamy, tangy, and irresistibly rich dipping sauce. My authentic Tzatziki is a classic pairing, while my Dill Yogurt Sauce is a quicker alternative that you can put together in 5 minutes.
Salads: If you want a delicious, low-carb pairing, any of my easy quinoa salad recipes will do the trick. Or, if you’re looking for a simple green salad, my Spring Mix Salad and Caprese Pasta Salad only require a handful of pantry-ready ingredients for a garden-fresh side.

Expert Tips

Cooking chicken kabobs in the oven is an easy way to prepare Instagram-ready meals all week. With these simple tips, your chicken will always come out perfectly juicy and flavorful.

Don’t skimp on the marinade time: Thorough marination is the key to giving this baked shish kabob recipe its robust, herbaceous taste. I recommend a minimum of an hour or up to twelve hours for maximum flavor.
Soak the skewers: I prefer metal skewers because they heat up quickly, resulting in evenly cooked chicken pieces. However, if you are using bamboo or wooden skewers, be sure to soak them in water for at least 30 minutes before assembling your chicken kabobs to prevent them from burning while cooking.
Thread the skewers loosely: When assembling your chicken kabobs, thread them loosely and leave room at both ends so you have something to hold onto while eating. I also recommend shaking off any excess liquid to avoid creating a liquid bath in the baking tray. Finally, discard any extra marinade, as its contact with raw chicken will introduce unwanted bacteria to the mixture.
Flip halfway through the baking process: Flipping your baked kebabs will ensure they cook evenly on both sides of the meat.
Finish under the broiler: Keep a close eye on your chicken kabobs while they finish under the broiler. Broilers cook very quickly, and over-cooking your chicken skewers may result in burnt or dry meat. If you’re not a fan of using a broiler, bake your chicken kabobs for an extra five minutes instead. Though, keep in mind that broiled chicken tastes very similar to its grilled version.
Uniform-sized chicken: It is important to cut the chicken in equal sizes to ensure even baking. If your pieces are different sizes, they’ll cook unevenly, giving you a mix of over- and under-cooked kabobs. If some portions of your chicken are thinner than others, feel free to fold them during the threading process to make them match the size of their fellow pieces.
Check for doneness: I recommend using a meat thermometer (affiliate link) to ensure that they are fully cooked. Poultry should reach 165 degrees F. before it’s safe to eat.
Do not skip the resting time: The key to juicy chicken kabobs is to let the skewers rest after removing them from the oven. Cover the baked chicken kabobs with foil for 5-10 minutes so that the meat can reabsorb its juices and ensure maximum flavor.

FAQs

Can you cook chicken kabobs in the oven?

Yes! Oven-roasting chicken skewers is the best way to cook kabobs without a grill. Not only is this process much easier than grilling, but it also gives your chicken a juicy, tender texture and an irresistibly delectable taste.

How to cut chicken breast for kabobs?

Cut your boneless chicken breast into one-inch chunks before threading them through the skewers. Uniform pieces will ensure that your skewers bake evenly.

How long to cook chicken kabobs in the oven?

I recommend baking your chicken shish kabob for 15-16 minutes at 450 degrees F., flipping it halfway through the cooking process. Then, broil your kabobs for one minute on each side to give them a crisp, golden-brown exterior.

What are the ideal temperature and bake time for cooking chicken kabobs in the oven?

The ideal temperature and time is 450 degrees F. for 15 minutes. However, with a two-minute broil, you can cook your skewers in the oven at 350 degrees F. for 35-40 minutes. Or, roast your chicken kabobs at 375 degrees F. for 30-35 minutes and finish with a two-minute broil.

How long to broil chicken skewers?

You should broil chicken kabobs for one minute on each side to ensure optimal browning. However, keep an eye on your chicken during this process to keep them from burning under the broiler’s heat.

How to make chicken kabobs without skewers?

If you don’t have any skewers on hand, you can easily prepare deconstructed chicken kabobs in the oven. First, line a sheet pan with parchment paper, add your marinaded chicken cubes and vegetables, and roast the sheet pan chicken kabobs, flipping the meat and veggies once during baking.

Other Baked Chicken Recipes You Might Like

If you try this Baked Chicken Kabobs recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Chicken Kabobs in Oven Recipe

No grill? No problem! Baking chicken kabobs in the oven is the best way to cook kabobs without a grill. With this easy recipe, you can enjoy juicy and flavorful chicken skewers all year long.

Course Dinner

Cuisine Middle Eastern

Diet Gluten Free, Halal

Prep Time 4 20

Cook Time 20

Total Time 4 40

Servings skewers

Calories 209kcal

Author Aysegul Sanford

Ingredients

For The Marinade

¼ cup olive oil or avocado oil
2 teaspoons lemon zest
4 tablespoons lemon juice
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon garlic powder
1 teaspoon Kosher salt plus more for seasoning
¼ teaspoon black pepper

For the Kabobs

2 lbs boneless skinless chicken breast or boneless skinless chicken thighs cut into 1-inch chunks
1 red onion quartered and sliced into 1-inch thick then separated into single layers
2 green bell peppers seeded and sliced into 1-inch pieces
2 yellow bell peppers seeded and sliced into 1-inch pieces

Instructions

Make the marinade: Whisk together olive oil, lemon zest, lemon juice, dried thyme, dried oregano, garlic powder, kosher salt, and black pepper in a large bowl (one that is large enough to accommodate all the chicken.)
Place the cubed chicken into the bowl. Toss to make sure all of the chicken is evenly coated with the marinade.
Cover the bowl with plastic wrap, pressing down to remove any air, and seal tightly. Place it in the fridge for at least an hour but up to 12 hours.
If you use wooden or bamboo skewers, soak them in water for at least 30 minutes before cooking kabobs in the oven.
When ready to assemble, start by preheating the oven to 450 degrees F. Line a baking sheet with parchment paper and set it aside.
Loosely thread the chicken chunks on the skewer tapping off any excess marinade, and alternate with the onion and peppers. For 2 pounds of chicken, you should have 8 skewers, with each skewer having 5 pieces of cubed chicken. If your chicken is thin, you can fold it when threading on the skewer so all pieces cook evenly.
Place the kabobs on the parchment-lined baking sheet in a single layer. If desired, sprinkle them with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
Bake for 16 minutes, rotating once during baking. When rotating the skewers, I recommend removing the sheet pan from the oven as it is easier (and safer) to flip the skewers, especially if you are using wooden ones.
At the end of 15 minutes, switch the oven to broil and broil* the chicken kabobs for 1 minute on each side (no more than 2 minutes total.) This step helps brown the chicken. Check for doneness by inserting a thermometer into one of the cubes. It should be done when it reaches 165 degrees F.
Remove kebabs from the oven, cover loosely with aluminum foil, and let it rest for 5 to 10 minutes. Serve.

Notes

Yields: This recipe makes 8 skewers, with each skewer having 5 pieces of cubed chicken. The approximate nutritional values listed below are per skewer.
Broiling: * Broiling chicken kabobs at the last minute help mimic the flavors of grilled chicken kabobs. However, if you prefer not to broil them, I recommend extending the cooking time in the oven to 20 minutes or until the internal temperature of the chicken reaches 165 degrees F.
Make ahead: To transform this baked chicken skewer recipe into an easy 30-minute meal, marinate the chicken up to two days in advance. Store it in an airtight container in the fridge and thread your skewers when you are ready to bake them.
Storage: Let your kabobs reach room temperature before storing them. Then, place the skewers (or, if you prefer, you can remove the meat from the skewers) in an airtight container in the refrigerator. Your leftover kabobs will stay fresh for 2-3 days.
Reheat: You can reheat the leftovers in a preheated 350 degrees F. oven for 10-12 minutes or until heated through. If they look dry, you can lightly brush the chicken pieces with a teaspoon of olive oil before placing them in the oven. Alternatively, you can warm them up in a grill pan until heated through.

Nutrition

The post Chicken Kabobs in Oven appeared first on Foolproof Living.

Mediterranean Lemon Chicken

Aysegul Sanford — Tue, 09 May 2023 17:05:44 +0000

Chicken gets an upgrade in this gorgeous lemony Mediterranean chicken recipe. All you need is your favorite Dutch Oven and a little under an hour. Get ready for a delicious Mediterranean-inspired feast that is also gluten-free and low-carb diet friendly.

And if you are looking for more Mediterranean-inspired chicken recipes, you might like Chicken with Bulgur, Greek Yogurt Chicken, or Chicken Pita Wraps.

Ingredients

Mediterranean baked chicken wouldn’t be complete without a simple list of ingredients. All we need is a handful of ingredients, including:

Chicken: Any chicken would work here, including bone-in chicken thighs, bone-in chicken breasts, skinless chicken thighs, boneless skinless chicken breasts, or a mix and match of any of those listed.
Olive oil
Potatoes: Yukon gold potatoes are my favorite, but any waxy yellow or red potato would also work.
Garlic: Fresh garlic cloves are the best and add tons of savory flavor.
Chicken broth: Either pick up a box of your favorite low-sodium chicken stock from the store or use your own Homemade Chicken Broth.
Olives: I used Castelvatrano green olives for their buttery richness, but any green olive, Kalamata olives, or black olives would all work. Omit the olives completely if you are not a fan, or swap them out for artichoke hearts instead.
Lemon: Use fresh lemon juice for the best flavor, and add some fresh lemon slices during cooking so that the flavor of the lemon rind infuses into the chicken. If you really want to amp up the lemon flavor, have a few extra lemon wedges on the side for serving.
Thyme: Fresh thyme is best for its special citrus-piney aroma, but dried thyme can also be used. Fresh oregano is another popular herb to serve in this lemon chicken with olives recipe. However, keep in mind that the flavor is very strong when compared to dried oregano. Use 2-3 sprigs of fresh oregano or 1 tablespoon dried oregano.
Seasonings: We are using basic kosher salt and freshly ground black pepper for this recipe. However, if you have some on hand, you can sprinkle the chicken with our Mediterranean Chicken Seasoning.

How to Make Mediterranean Lemon Chicken?

This easy chicken with lemon and olives recipe comes together in one skillet, making this a healthy chicken dinner you can make any night of the week. Simply:

Season chicken: Preheat the oven to 450 degrees F. Pat dry chicken thighs (or chicken breasts) with a sheet of paper towel. Season all over with salt and pepper.

Brown chicken: Set an oven-proof skillet over medium heat and add the olive oil. Place chicken, skin-side down, and sear until golden brown on the first side, about 4-5 minutes. Flip and continue cooking the chicken on the other side for another 3-4 minutes.
Add vegetables and broth: Scatter the potatoes and garlic evenly over the chicken and pour in the chicken broth. Turn it up to medium-high heat and bring to a boil.
Add olives, lemon and herbs: Once the chicken broth has come to a boil, add the olives, lemon slices and thyme.
Bake: Transfer the skillet to the oven and bake for 20-25 minutes or until the chicken is cooked through.
Serve: Serve the pieces of chicken, scooping some of the sauce and lemon slices directly on top for a delicious meal.

How to Make Ahead and Store Leftovers

This Mediterranean Chicken Bake can be stored in the fridge and reheated to enjoy throughout the week. Here’s how to do it:

Storage: Bring your lemon chicken to room temperature. Transfer into an airtight container and store in the refrigerator for 3-4 days.
Reheat: Reheat individual portions in the microwave in 30-second intervals. Or, reheat in a skillet on the stove, with plenty of the chicken juices or a splash of water, until warmed through.

What to Serve It With?

This Lemon olive chicken recipe is a full meal by itself when served with a glass of white wine. However, you can easily turn it into a feast by pairing it with one of the dishes below:

Green Salad: A simple green salad works with any recipe, but it is especially stellar with this baked Mediterranean chicken. I usually serve it with our Spring Mix Salad, but other green salads like Kale Avocado Salad or Ceasar Salad would also work.
Grain: Keep it wholesome with a side of grains, like Jen Aniston Salad, Mediterranean Quinoa Salad, Tabbouleh, or Bulgur Pilaf.
Yogurt: Follow in the footsteps of many of the Mediterranean natives and serve it with a side of yogurt. This Mediterranean chicken bake recipe pairs perfectly with our Greek Yogurt Cucumber Salad or Tzatziki.
Vegetable Sides: As it is with any chicken recipe, this olive chicken lemon recipe pairs perfectly with roasted, grilled, or air-fried veggies. Not to mention an additional serving of veggies makes it a nutrient-dense meal. I like to serve it with roasted vegetable dishes like Roasted Asparagus or Air Fried Eggplant, Eggplant Involtini, or Turkish Braised Green Beans.
Pasta: Make it a complete meal with a bowl of pasta! The zesty and tangy flavors of this healthy lemon chicken recipe pair beautifully with simple pasta dishes like Green Pasta, Garlic Butter Pasta, or Pesto Caprese Pasta. And for a healthier alternative to pasta, serve this chicken dish with our 15-minute zucchini noodles recipe.

Expert Tips

With one bite of this Mediterranean lemon chicken, you will understand why we believe that this recipe will become a staple in your weekly menu. Below are a few helpful tips to ensure that your chicken is cooked to perfection and bursting with flavor:

Use an ovenproof skillet: I used my Le Creuset Braiser (affiliate link), which I use for just about all of my one-pot meals. It goes from stovetop to oven in a flash. However, if you do not own an ovenproof skillet, first brown the chicken in a cast-iron skillet (or large nonstick skillet), then transfer to a small baking dish (or baking sheet) to finish cooking in the oven.
Do not skip the browning of the chicken: While it might come as an extra step, searing the chicken helps build flavor and give the overall dish a deeper and more complex taste. Plus, the leftover little bits of the caramelized meat at the bottom of the pan mixed with potatoes create rich, savory flavors as they bake in the oven.
Make it your own: Play around with the combination of olives and/or herbs to give it your personal touch. Fresh parsley, fresh dill, fresh basil, or a combination of all three would make an excellent addition.
Check for doneness. The cooking time will vary based on the thickness of the chicken. Your chicken is fully cooked when the internal temperature registers 165 degrees F on an instant-read thermometer when inserted at the thickest part of the meat without touching the bone.
Serving Suggestion: Be sure to scoop some of the juices in the pan directly over the chicken when serving. I also garnish it with bruised olives and a few caramelized lemon slices for a visually stunning meal.

Other Weeknight Chicken Dinners You Might Also Like:

If you try this Mediterranean Lemon Chicken recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Mediterranean Lemon Chicken Recipe

This Mediterranean Lemon Chicken is the dictionary definition of a wholesome and visually appealing dinner made in one-pot. Ready in less than an hour, it is the perfect weeknight dinner or weekend feast.

Course Dinner

Cuisine Mediterranean

Diet Gluten Free

Prep Time 15

Cook Time 25

Total Time 50

Servings Servings

Calories 583kcal

Author Aysegul Sanford

Ingredients

2 1/4 pounds bone-in skin on chicken thighs or chicken breasts
1 teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon olive oil
2/3 pound Yukon gold potatoes washed and halved (or quartered, depending on the size)
6 cloves garlic minced
1 cup chicken broth
½ cup large pitted green olives such as Castelvatrano
1 lemon sliced
6-7 sprigs of fresh thyme

Instructions

Prep chicken: Preheat the oven to 450 degrees F. Pat dry chicken thighs with paper towels. Season well with salt and pepper on both sides.
Brown chicken: Heat olive oil in an oven-proof skillet set over medium heat. Sear the chicken, skin-side down, until browned, about 4-5 minutes. Flip and cook the other side for another 3-4 minutes. Do your best not to move them so much. Chicken should release once it is properly seared.
Add vegetables and broth: Add in the potatoes and garlic and spread them around the chicken. Pour in the chicken broth. Bring it to a boil.
Add the rest: Add in the olives. Distribute the slices of lemon and thyme evenly over the chicken and potatoes.
Bake: Transfer the skillet to the oven. Bake until chicken is fully cooked and tender, 20-25 minutes.
Serve: Serve immediately alongside your favorite rice, bulgur, quinoa, or salad.

Video

Notes

Yield: Depending on the size of your chicken thighs, this recipe yields 5-6 thighs with plenty of potatoes to serve with on the side.
Do not skip the browning of the chicken: While it might come as an extra step, searing the chicken helps build flavor and give the overall dish a deeper and more complex taste. Plus, the leftover little bits of the caramelized meat at the bottom of the pan mixed with potatoes create rich, savory flavors as they bake in the oven.
Plating: When plating, be sure to drizzle the juices over the chicken and potatoes.
Storage: Bring the leftovers to room temperature before storing them. Once cooled, transfer them into an airtight container and store them in the refrigerator for 3-4 days.
Reheat: Reheat individual portions in the microwave in 30-second intervals. Or, reheat in a skillet on the stove, with plenty of the chicken juices or a splash of water, until warmed through.
This recipe is adapted from Martha Steward’s Braised Chicken with Potatoes, Olives and Lemon recipe with minor changes.

Nutrition

The post Mediterranean Lemon Chicken appeared first on Foolproof Living.

Slow Cooked Beef Brisket Tacos

Aysegul Sanford — Tue, 02 May 2023 17:24:22 +0000

Whether you’re planning a Cinco de Mayo party, a Tex-Mex-themed gathering, or looking for a tasty weeknight dinner doesn’t matter. These crock pot brisket tacos will delight your tastebuds with their fresh, smoky taste. Top them with my Easy Guacamole, or serve them alongside my fan-favorite Mexican Street Corn for an authentic Mexican meal. Add a pitcher of Pineapple Margaritas, and you’ll never be at a loss for party ideas again!

Ingredients

To make these easy slow-cooker beef brisket tacos, you’ll need two sets of ingredients:

For the Slow Cooker Brisket

Made with the most flavorful and fresh ingredients, this is easily the best brisket taco recipe for Mexican food lovers. Crowds will go wild for this simple recipe’s rich, seasoned taste.

Brisket: I recommend using 3-4 pounds of brisket for this beef brisket taco recipe—the perfect size for six servings. When selecting your taco brisket, find a piece of meat with significant marbling and a layer of fat on top for extra flavor.
All-purpose flour: Flour is the key to making a thick, flavorful sauce for brisket tacos. However, you can omit this ingredient if you follow a gluten-free diet.
Onion: Robust yet mellow, onions give great depth to these brisket crock pot tacos. Cut your onions into thick half-moon slices before adding them to the slow cooker.
Peppers: Spice lovers will love the addition of jalapeno or poblano peppers to this easy taco recipe. Chop your peppers well, and you’re good to go!
Beef broth: I use beef broth in my taco beef brisket to give it a complex, hearty taste. However, chicken broth or even vegetable broth would also work.
Tomato paste: Rich tomato paste will give your brisket gorgeous color and an irresistibly piquant taste.
Fresh thyme sprigs: Thyme is the ultimate flavor-booster ingredient in hearty meat dishes. Earthy and lemony, this simple addition will lighten your beef’s taste.
Seasonings: I recommend using paprika, chili powder, onion powder, garlic powder, and salt for seasoning your beef.
Red wine vinegar: A small dash of red wine vinegar will brighten the smoky sweetness of this slow cooker brisket recipe. However, you could also use apple cider vinegar or any other vinegar you have on hand.

Brisket Taco Toppings

The sky is the limit when it comes to toppings for brisket tacos. Any of your favorite taco toppings would work, but you can find nearly a dozen tasty ideas below. You can use flour tortillas, make your own corn tortillas (following this masa tortilla recipe), or buy them at the store if you are short on time.

Guacamole: No one can resist a classic when considering what to put on brisket tacos. You only need four ingredients to make my creamy, fresh, and super easy guacamole recipe, perfect for shredded brisket tacos.
Tomatoes: Lighten up these brisket slow cooker tacos with the simple addition of tomatoes. You can use your favorite store-bought salsa, cherry tomato salsa, dice up fresh tomatoes, or make homemade pico de gallo.
Jalapenos: If you’re a fan of spice, topping a handful of fresh or pickled jalapenos will give your Mexican brisket just the right amount of kick.
Mexican cheese: Tangy and mild, a blend of Mexican cheeses is guaranteed to add a creamy taste to your brisket tacos. For extra freshness, you can even crumble cotija cheese on top of your tacos.
Pickled red onions: Anyone who likes bold flavors will adore the tangy punch of this easy red onion topping. For the most authentic flavors, try my Mexican Red Onion recipe. Or, you can also use roasted red onion slices if you are not a fan.
Fresh cilantro: Cilantro is optional, but it is a nice addition if you are a fan.
Lime wedges: If you like a little zing to your tacos, serve them with fresh lime juice. Lime wedges are a visually stunning way to add a citrusy bite.
Sour cream: Cool and tangy, a dollop of sour cream is just what your Mexican brisket tacos need to balance out their robust, spicy taste.
Sauce: Nothing pairs better with this shredded brisket recipe than its leftover juices we reduce at the end. Simply follow the steps in the recipe to make the sauce that takes this recipe to the next level.

How to Make Shredded Brisket for Tacos

Anyone—beginner and master chefs alike—can easily whip up pulled brisket tacos. You can let your slow cooker do the work when following these easy instructions.

Make the meat rub: In a small bowl, mix the paprika, chili powder, onion powder, garlic powder, and salt.
Prick the meat: Use a sharp knife to puncture both sides of the meat in several places. I recommend pricking the beef about 20-30 times for maximum flavor. Then, use a paper towel to pat dry the meat.
Rub the meat: Rub the spice mixture into both sides of the beef before wrapping it tightly with stretch film or plastic wrap. Let the meat marinate in the fridge for 4-8 hours.
Let the beef rest: On the day of cooking, remove the spice-rubbed beef from the fridge. Let it rest for 30-45 minutes while prepping the remaining ingredients.

Dust the meat with flour: Remove the stretch film from the beef, and sprinkle both sides with flour. Shake off any excess flour.
Whisk the broth: Whisk together the beef broth and tomato paste in a measuring cup and set the mixture aside.
Layer the slow cooker: Place half of the sliced onions, pepper, and minced garlic at the base of the crock pot. Transfer the meat, fat-side-up, on top of the veggies. Then, add the remaining vegetables on top of the beef. Pour the broth mixture atop the brisket, adding the thyme and bay leaves to the liquid.
Cook the brisket: Cover the slow cooker and cook the beef on low for 8-10 hours. By the end, the meat should be fully cooked and easily shreddable.

Shred the beef: Transfer the cooked meat to a cutting board or cookie sheet. Before adding it to your tacos, shred the brisket with two forks. Cover it with aluminum foil until ready to serve.

Prepare the sauce: Place a colander over a saucepan and strain the leftover liquid. Discard the veggies. Then, bring the sauce to a boil over medium-high heat, then reduce it to medium heat. Let the mixture simmer for 15 minutes or until it reduces by half. Taste the sauce and add any extra seasoning, if desired. Just before serving, add the red wine vinegar.

How to Assemble Brisket Tacos

The most fun part about making brisket street tacos is assembling them. Design your tacos using whatever toppings you like, and you’ll have a photo-ready main the entire family will love.

Prepare the taco station: Place the taco toppings in individual serving bowls, including the shredded brisket and the reduced sauce.
Warm the tortillas: If desired, warm the tortillas in a small pan or microwave.
Assemble shredded beef tacos: Lay out a tortilla, and add a helping of shredded brisket. Drizzle the meat with a tablespoon of the sauce, and then add your favorite toppings on top of the tacos. Repeat this process with the remaining tortillas.
Serve: Garnish the beef brisket tacos with fresh lime and serve.

How to Make Ahead, Store, Freeze, Thaw, and Reheat?

Storing brisket for tacos is one of the easiest meal preps you’ll ever do. Make your brisket ahead or store the meat and juices for simple lunches throughout the month.

Make ahead: You can prepare this brisket taco recipe up to 2 days in advance. Not only does this process make meal prep a cinch, but it also lets the flavors develop before serving the brisket for leftover tacos.
Storage: To store your slow cooker brisket tacos, shred the leftover meat and let it reach room temperature. Then, portion the brisket leftovers into airtight containers, add a little juice and store them in the refrigerator for up to 2 days.
Freezing and thawing: Before you freeze your brisket, shred it and let it cool to room temperature. Portion the meat and leftover sauce into several airtight containers, labeling them with dates so you can keep track of their freshness. Then, place each airtight container in the freezer for up to 2 months. When ready to eat, thaw the brisket in the fridge overnight.
Reheat: I recommend reheating the leftovers in a pan with the juices for maximum juiciness. However, you could also place the leftover beef brisket in the oven at 350 degrees F. for 15-20 minutes. Be sure to drizzle them with some of the juices so they won’t dry out in the oven.

What to Serve with Brisket Tacos

You’ll unlock dozens of mouthwatering Mexican sides to serve when you make slow-cooked beef brisket tacos. From creamy street corn to seasoned quinoa, this list has it all!

Coleslaw: Nothing says “fresh and creamy” like slaw for brisket tacos. Top your brisket with my easy recipe for Coleslaw Without Mayo or Yogurt Coleslaw for a light, crisp addition.
Corn: When you think of your favorite Mexican dishes, you likely think of fresh corn’s sweet, crisp taste. You can serve your tacos with Mexican Corn and Air Fryer Mexican Street Corn—straight from the cob! Or, serve up creamy sides like my Street Corn Salad and Elote Pasta Salad to ensure no one leaves the table unsatisfied.
A side of grain: If you want to give your taco spread flavorful heartiness, adding a side of grain is the way to go. My vegan Mexican Quinoa comes together in a single pan, while this Mexican Rice recipe adds a warm, bright color to your table.
Margaritas: Want to have a little fun with your party menu? Full of color and fruity freshness, Pineapple Margaritas, Blueberry Margaritas, and Strawberry Basil Margaritas are just what your Cinco de Mayo celebration needs.

Expert Tips

You don’t have to be a master chef to learn how to make brisket tacos. These pro tips will ensure your beef is as tender and flavorful as possible.

Don’t skip the resting: To get delicious flavor into every bite of brisket, I recommend letting your meat rest for at least 4 hours, preferably overnight. This step ensures that your beef absorbs its savory seasonings before adding it to the slow cooker.
Low and slow: A great way to ensure soft, tender meat is to take time with the recipe. Cook the brisket for at least 8-10 hours on low heat, letting the meat relax and absorb its juices. If you want to serve the tacos at night, begin cooking early in the morning. If you plan to serve these tacos during the day, start slow cooking the night before.
Skim the fat: Because this beef brisket recipe cooks off much of the meat’s fat in the crock pot, I recommend skimming off the extra fat from the meat mixture with a wooden spoon before serving.
Reduce the leftover liquid to use as a sauce: My favorite way to dress my own tacos is by transforming the brisket’s cooking liquid into a mouthwatering sauce. Let the liquid simmer for 15 minutes until it reduces by half. Then, add extra seasonings and serve!
Taste for seasoning: There are two times I recommend tasting your tender brisket recipe for seasoning: just after shredding your meat and when you first taste the reduced sauce (i.e., while it’s simmering). Since we are “cooking off” most of the liquid, adding seasonings to the sauce too soon may produce an overly salty sauce.
Customize it to your liking: Brisket tacos are one of my favorite foods because of how much fun you can have customizing them! Play with whatever toppings you want, experimenting with new combinations until you find your favorite.

FAQs

Want to know more about how to make brisket in a crock pot for tacos? I’ve answered all your questions here so you can enjoy melt-in-your-mouth eats any day of the week.

Why is my brisket tough?

The meat used for brisket tends to be tougher than other cuts, with lots of connective tissue. Therefore, you must cook your beef at a low temperature for at least 8-10 hours to ensure the meat is as soft and tender as possible.

What are some other ways I can use leftover brisket?

Do you have some leftover brisket from making tacos? There are countless delicious ways to use your meat leftovers, like using it as an enchilada filling, making brisket tacos, or even whipping up a plate of nachos.

Can I use suadero beef instead of brisket in this recipe?

Yes, you can. If you are trying to recreate the suadero tacos you had in Mexico, you can easily use suadero beef (also sold as suadero brisket or suadero meat) instead of brisket in this recipe.

Other Beef Recipes You Might Like:

Can’t get enough of this beef brisket taco recipe? These other beef dishes will satisfy your cravings with hearty, fresh flavors even a pro chef wouldn’t be able to resist.

Thai Steak Noodle Salad
Potato and Meatballs
Recipe for Turkish Meatballs
Flank Steak Tacos
Pasta Bolognese
Instant Pot Chuck Roast
Check out all our beef recipes
Love Mexican food? Check out all our Mexican-inspired recipes

If you try this recipe, please take a moment to give it a star rating and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Slow Cooked Brisket Tacos Recipe

This Slow Cooker Beef Brisket Tacos Recipe requires little hands on time, but every minute is worth the effort. Corn tortillas filled with slow cooked brisket, guacamole, and pickled red onion are out-of-this-world delicious.

Course Meat

Cuisine Mexican Cuisine

Diet Gluten Free

Prep Time 30

Cook Time 10

Marinading time 8

Total Time 18 30

Servings servings

Calories 642kcal

Author Aysegul Sanford

Ingredients

For The Seasoning (Meat Rub)

1 tablespoon paprika
1 tablespoon chili powder
2 teaspoons onion powder
1 teaspoon garlic powder
1 ½ teaspoons salt
3 lbs. beef brisket flat cut; trimmed of excess fat and “silver skin”
2 tablespoons of all-purpose flour
1 onion halved and sliced ½ inch thick
1 jalapeno or poblano pepper; seeds removed and roughly chopped
4 garlic cloves minced
3 cups beef broth
1 tablespoon tomato paste
3 sprigs fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 tablespoon red wine vinegar

For The Tacos:

12 6-inch corn tortillas
1 ½ cups guacamole
1 tomato cut into small pieces
1 jalapeno pepper seeded and sliced
1 cup Mexican cheese such as queso fresco or cotija cheese
1 cup pickled red onions
½ cup fresh cilantro leaves chopped
Lime wedges for serving

Instructions

For Slow Cooker Brisket:

Prepare the meat rub: Mix the paprika, chili powder, onion powder, garlic powder, and salt in a bowl.
Prick both sides of the meat in several places ( about 20-30 “hits”) using the tip of a sharp knife. Then pat dry the meat on both sides using a sheet of paper towel.
Rub the spice mixture over both sides of the meat. Wrap it tightly with stretch film or plastic wrap and let it marinate in the fridge for at least 4 hours or preferably overnight (up to 8 hours.)
On the day of cooking, remove the meat from the refrigerator and let it rest for 30 minutes while you prepare the rest of the ingredients.
Remove the stretch film. Sprinkle it with the flour on both sides, shaking off the excess.
Whisk together beef broth and tomato paste in a measuring cup until combined. Set it aside.
Place half of the sliced onions, pepper, and minced garlic at the bottom of the slow cooker. Place the meat with the fat side up on top of the mixture.
Add the remaining sliced onions, pepper, and minced garlic on top of the meat. Pour the mixture over the meat. Add the thyme and bay leaves to the liquid.
Cover and cook on low heat setting for 8-10 hours or until meat is fully cooked and shreds easily.
Transfer the now-cooked brisket onto a cutting board (or cookie sheet) and cover it with aluminum foil to keep it warm. Right before serving, shred the meat using two forks. When done, cover it with aluminum foil to keep it warm.

To Make The Sauce:

Using a large spoon, skim off the liquid fat layer in the crock pot as much as you can*. Place a colander over a saucepan, strain the leftover liquid, and discard the veggies.
Bring the liquid to a boil over medium-high heat. Turn the heat down to medium and let it simmer for 15 minutes or until it is reduced by half and slightly thickened. Taste for seasoning and add more if necessary. Add the red wine vinegar at the last minute to brighten the flavor.

To Assemble the tacos:

Set up your taco station by placing the toppings in individual serving bowls, the now-shredded meat, and the reduced sauce.
If preferred, warm tortillas.
To assemble the brisket tacos, place shredded brisket over a corn tortilla. Drizzle it with a tablespoon (or more) of the reduced sauce, and then add the toppings. Repeat the same process with the rest of the tortillas.
Garnish with fresh lime and serve!

Notes

Taste for seasoning: There are two times I recommend tasting this recipe for seasoning: First, just after shredding your meat, and then second, when the sauce is fully reduced after the simmering time is fully completed. Since we are “cooking off” most of the liquid, adding seasonings to the sauce too soon may produce an overly salty sauce.
Make it your own: I included some topping suggestions, but as with any other taco recipe, the sky is the limit when dressing your tacos. Use this recipe as a place to start and customize it to your liking.
Skim the fat: Do not skip removing the liquid fat at the top layer of the liquid. The amount of liquid fat you’ll end up with depends on how fatty your meat is. You can reserve (I usually freeze it) and use it in place of oil or butter in recipes or discard it. Alternatively, if you have it, you can use a fat separator to remove it.
Make ahead: You can prepare the slow-cooked brisket recipe up to 2 days in advance. Doing so helps develop flavors and make them rich and even more delicious. When ready to serve, warm up the meat (and the sauce), prep taco toppings, and assemble at the table.
Storage: To store your slow cooker brisket tacos, shred the leftover meat and bring it to room temperature. Then, portion the leftovers into airtight containers, add a little juice and store them in the refrigerator for up to 2 days.
Freezing and thawing: Before you freeze your brisket, shred it and let it cool to room temperature. Portion the meat and leftover sauce into several airtight containers, labeling them with dates so you can keep track of their freshness. Then, place each airtight container in the freezer for up to 2 months. When ready to eat, thaw the brisket in the fridge overnight.
Reheat: I recommend reheating the brisket in a pan with the juices for maximum juiciness. However, you could also place the leftovers in the oven at 350 degrees F. for 15-20 minutes. Be sure to drizzle them with some of the juices so they won’t dry out in the oven.

Nutrition

The post Slow Cooked Beef Brisket Tacos appeared first on Foolproof Living.

Eggplant Beef Stew

Aysegul Sanford — Mon, 03 Apr 2023 23:15:58 +0000

Inspired by my Vegetable Beef Soup and Crock Pot Vegetable Beef Soup, along with my Turkish Stuffed Eggplant, this Turkish-style eggplant beef stew recipe takes home cooking to another level.

Trust the process with this one, as the low and slow cooking technique I learned from my mom is worth the wait. Love eggplant? Be sure to check out our collection of tasty eggplant recipes.

Ingredients

Many of the ingredients for this beef stew with eggplant are pantry staples, along with a few that are easy to grab on a quick trip to the grocery store. Here’s what you’ll need:

Stew meat: You can use Sirloin steak tips, or a whole boneless beef chuck roast cut into 1 – 1 ½ inch cubes.
Aromatics: Onions and garlic give it a deep, savory flavor.
Olive oil
Spices and seasonings: These include ground cumin, paprika, bay leaf, salt, and black pepper.
Peppers: I like jalapenos for a kick of spice or red bell peppers for mild.
Tomatoes: We are using tomato paste and canned tomatoes (diced or crushed).
Eggplant: Globe eggplant is the easiest to find in grocery stores and commercial varieties mean you no longer have to deal with Sweating Eggplant. But feel free to use any Type of Eggplant you love.
Chicken stock: Homemade Chicken Stock will provide the best flavor, but a store-bought chicken broth would also work.
Green peas: Blanched Frozen Peas or store-bought frozen peas will both work.
Herbs: Fresh parsley or fresh oregano leaves would also work.

How to Make Eggplant Beef Stew?

This beef with aubergine recipe takes some time and patience, but your efforts will be worth it in the end. Here’s how I like to make it:

Dry meat: Dry the stew meat with a paper towel on all sides.
Prep meat: Set the Dutch oven over low heat and add the meat and quartered onion. Cover with the lid and let it cook for 1 hour (no peeking).
Keep it low and slow: At the end of 1 hour, open the lid and give the meat and onions a stir. Cover again and continue to cook for another 2 hours. After 2 hours, you will see that the meat will release most of its juices. Do not be tempted to increase the heat – the beauty of this recipe is to cook it low and slow.

Finish beef: Continue cooking the meat for another 2 hours, stirring at the end of each hour. The meat should now be super soft. There may be some liquid in the pot, depending on the stew meat, which is totally fine. Give it a taste and make sure that it is soft and not too chewy. If it is, then continue cooking for another 30 minutes to an hour.
Remove meat: Remove the meat, onion, and all the juices from the Dutch oven into a bowl. Cover with foil to keep warm. Do not wash the Dutch oven.
Saute aromatics and spices: In the same Dutch oven, heat olive oil over medium heat and add chopped pepper, tomato paste, ground cumin, and paprika. Cook, stirring frequently, for 4 – 5 minutes. Stir in the garlic and cook for 1 minute, or until fragrant.
Add veggies & let it simmer: Add the prepared eggplant, tomatoes, chicken stock, bay leaf, salt, and pepper. Place the beef, onion, and all of the juices back into the pot. Give it a stir and cover it with the lid. Bring it to a boil, then reduce it to a simmer for 15-20 minutes.
Add peas: After the 15-minute mark, add the frozen peas. Bring it to a final boil and let it simmer until ready to serve.
Serve: When ready to serve, remove the bay leaf. Garnish with parsley and serve.

How to Make Ahead, Store Leftovers, Reheat and Freeze?

Beef stew and eggplant can be made ahead of time and stored in the fridge or freezer for longer storage. Here’s how to do it:

Make Ahead: The stew meat and onions can be prepped and slow-cooked (steps 1-5) up to 3 days in advance. This gives you a good head start if looking to prepare the stew any night of the week.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat: Reheat leftovers in 30-second increments in the microwave or over medium heat on the stove until warmed through.
Freeze: Bring to room temperature, then store in a freezer-safe container for 1-2 months.
Thaw: Thaw overnight in the fridge, then reheat as instructed above.

What to Serve It With?

Any of my side dish recipes would pair wonderfully with this recipe. But if you are looking for some inspiration, some of my favorites include:

Whole Grains and Pasta: Try it over Simple Wild Rice Pilaf, Lemon Garlic Quinoa, Green Pasta, or Vodka Pasta. Or try any one of our grain dishes.
Green Salad: Serve it alongside Spring Mix Salad, Avocado Kale Salad, Mediterranean Quinoa Salad, or any one of our Quinoa Salad Recipes.
Vegetable Sides: Any of our vegetable side dishes would work, but if I am serving it throughout the summer months, I serve it with Air Fryer Corn on the Cob. If I am serving this eggplant and beef stew during the winter months, I usually pair it with Honey Maple Carrots.

Expert Tips

So delicious, you don’t even need salt. Don’t fret about not salting the meat in the beginning. The low and slow cooking method creates meat so delicious you’ll find you will not need salt until braising.
Keep it low and slow. Trust the process, and the meat will cook through until melt-in-your-mouth tender. Patience is a virtue with this one.
A quick tip for preparing eggplant for cooking: As I cut eggplant, I place it in a large bowl of water with some Kosher salt to prevent the eggplant from oxidizing and turning brown.
Use one kind of stew meat to ensure the best flavor and even cooking. As I learned from The Kitchn’s article, Best Choice of Meat for Stew, using one type of meat cut in equal sizes will ensure that you will end up with an eggplant beef stew that is evenly cooked.
Incorporate other vegetables. Mushrooms, green beans, or potatoes can be used instead of (or in addition to) eggplant. Keep in mind, potatoes or other root vegetables might take longer to cook.
Keep it on the smallest heat source. Use the smallest burner on the stovetop over the lowest heat setting when first cooking the meat and onions.

FAQs

Can I make this recipe in the slow cooker?

I would not recommend making this in a slow cooker (or Instant Pot) as the slow cooker is too hot, even on the low setting. The magic of this recipe is to keep it on the smallest and lowest heat source on the stove.

Can you put eggplant in beef stew?

Yes, it is one that I use in many of my stew recipes. It cooks very fast and absorbs the many delicious flavors of beef and vegetables.

How long does eggplant need to be cooked in stew?

Eggplant only takes about 15-20 minutes to cook through in stew.

Do you need to peel eggplant for stew?

No, this is a personal choice. The skin is edible, so unpeeled eggplant is just fine.

Other Beef Recipes You Might Also Like:

If you try this recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Eggplant Beef Stew Recipe

Eggplant Beef Stew served with bulgur pilaf makes a satisfying dish with tender pull-apart meat. Cooked low and slow, this Turkish style beef stew is a must try!

Course Beef

Cuisine American, Turkish Cuisine

Diet Gluten Free

Prep Time 15

Cook Time 6

Total Time 6 15

Servings servings

Calories 295kcal

Author Aysegul Sanford

Ingredients

2 lbs stew meat Sirloin steak tips or boneless beef chuck roast, cut into 1 ½ inch cubes
1 large yellow onions peeled and cut into quarters
1 tablespoon vegetable oil olive oil or avocado oil
3 jalapeno peppers seeded and chopped – or bell pepper would also work
1 tablespoon tomato paste
1 teaspoon ground cumin
½ teaspoon paprika
3 cloves garlic minced
1 eggplant cut into cubes ~ 1 lb.
1 can diced tomatoes 14.5 oz.
1 cup chicken stock
1 bay leaf
1 teaspoon kosher salt
1/4 teaspoon black pepper freshly ground
1 cup frozen peas no need to thaw
2 tablespoons Italian parsley freshly chopped
Pinch red pepper flakes or Aleppo pepper if you can get your hands on it

Instructions

Dry meat: Using paper towels, pat-dry the stew meat as much as you can.
Cook meat: Place meat in a Dutch oven with the quartered onion over low heat. Put the lid on and let it cook for an hour without opening it. I recommend using the smallest burner on your stovetop.
Keep it low and slow: At the end of an hour, give it a stir, put the lid back on and let it continue to cook for another two hours. At the end of two hours, you will see that the meat will release most of its juices. Do not be tempted to increase the heat or move to a larger burner; the beauty of this recipe is to cook low and slow.
Finish beef: Continue to cook for another 2 hours, giving it a stir at the end of each hour mark. In the end, the meat should be super soft. Depending on the stew meat you are using, there may be some liquid in the pot, which is okay.
Remove meat: Remove the meat and onion (and all the juices) from the pot into a bowl, cover with foil, and set it aside. Do not wash the dutch oven.
Saute aromatics and spices: In the same dutch oven over medium heat, heat olive oil and add chopped pepper, tomato paste, ground cumin, and paprika. Cook, stirring frequently, for 4 to 5 minutes. Stir in the garlic and cook for a minute.
Add veggies: Add the cubed eggplant, tomatoes, stock, bay leaf, salt, and pepper.
Simmer: Put the now-cooked beef, onion, and all of the juices back into the pot. Give it a quick stir, cover it with the lid, bring it to a boil and let it simmer for 15-20 minutes. Add the frozen peas and let them come to one last boil.
Serve: When ready to serve, make sure to take out the bay leaf. Garnish with parsley and serve.

Notes

Make Ahead: The stew meat and onions can be prepped and slow-cooked (steps 1-5) up to 3 days in advance. This gives you a good head start if looking to prepare the stew on a weeknight.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat: Reheat leftovers in 30-second increments in the microwave or over medium heat on the stove until warmed through.
Freeze: Bring to room temperature, then store in a freezer-safe container for 1-2 months.
Thaw: Thaw overnight in the fridge, then reheat as instructed above.

Nutrition

The post Eggplant Beef Stew appeared first on Foolproof Living.

Chicken with Bulgur

Aysegul Sanford — Thu, 05 Jan 2023 21:23:52 +0000

If you’re not accustomed to cooking with bulgur wheat (also known as burghul), this dish is a great place to start! Bulgur, a whole grain, is often used in Mediterranean cooking to add a nutty flavor and chewy texture to a variety of meals. To learn more about this yummy grain, look no further than my comprehensive guide, What is Bulgur Wheat?

Ingredients

We’re using Mediterranean-inspired spices, such as cumin and paprika, to season the juicy, tender chicken thighs. The rest of the dish is packed with bulgur wheat to add substance and a satisfying, chewy texture. Here’s a breakdown of what you’ll need:

For the bulgur wheat, you can choose from various types of bulgur. I like to use medium coarse bulgur (affiliate link) but you can also use Bob’s Red Mill red bulgur (affiliate link).
To make the chicken bulgur recipe, you’ll need skinless, bone-in chicken thighs, olive oil, ground cumin, paprika, kosher salt, black pepper, an onion, a bell pepper, garlic, sun-dried tomatoes, bulgur wheat, chicken stock (my favorite recipe is Ina Garten’s Chicken Stock), chopped fresh parsley, and feta cheese (optional).

Ingredient Substitutions

If you don’t have one or more of the above ingredients and you’re in a pinch, feel free to make some swaps and substitutions to accommodate what you have on hand. Here are some suggestions:

Bulgur: While I love to use bulgur for the heartiness, flavor, and texture it provides, I know that it can sometimes be tricky to find at the grocery store. If your local store is out of stock and there’s no time to buy online, you can rest assured that recipes with bulgur wheat and chicken taste great with other grain substitutes. Among all the bulgur substitutes, we recommend using quinoa for this recipe, as it provides a similar texture and flavor. If you’re unfamiliar with quinoa, we have an easy guide to help you cook quinoa with confidence.
Seasonings: I chose to keep things simple by seasoning the meat with cumin, paprika, salt, and pepper. If these seasonings don’t appeal to your taste buds, try substituting them with Mediterranean Spice Blend, Italian seasoning, dried oregano, or dried thyme to add a pleasant, mild flavor to the dish.
Sun-dried tomatoes: For this one pot bulgur dish, I recommend purchasing a jar of sun-dried tomatoes in olive oil (8 ounces), as they tend to have the best flavor. You can also purchase packaged and dehydrated sun-dried tomatoes, although I recommend soaking them in a bowl of water for 5 minutes before adding them in. Regular canned tomatoes would also work in a pinch, but be sure only to use a cup of stock if you’re adding in the canned tomatoes with their juices.

How to Make Chicken with Bulgur

While this Mediterranean bulgur with chicken looks (and tastes) like a restaurant-worthy dish, it requires minimal effort and only one skillet! Once you sear the meat and saute the rest of the ingredients in the pan, all you have to do is pop it in the oven, sprinkle it with a little parsley, and set it on the table to enjoy. Here’s how to make it:

Preheat the oven: Set your oven temperature to 400 degrees F.

Prep the meat: Use paper towels to thoroughly dry each chicken thigh. Drizzle them with olive oil.
Mix the seasoning: Add the cumin, paprika, salt, and pepper to a small bowl and mix until combined.
Season the meat: Rub each thigh with the spice mixture.
Heat the skillet: Add the olive oil to an oven-safe skillet (affiliate link) and heat over medium-high heat until the oil shimmers.

Sear: Place the thighs in the hot pan and sear for 4-5 minutes per side until lightly golden brown. There’s no need to fully cook the chicken, as you’re aiming just to give it some color. Transfer to a plate and set aside.
Saute the onion: Add the onion and pepper to the same skillet and saute for 7-8 minutes or until the onion is translucent.
Stir in the garlic and sun-dried tomatoes: Stir in the garlic and sun-dried tomatoes and cook for an additional minute.

Add the bulgur: Add the bulgur and constantly stir for 2-3 minutes as it cooks.
Add the stock: Pour in the stock and place the seared thighs back in the skillet. Let the bulgur mixture come to a boil.
Bake: Carefully place the skillet in the preheated oven and bake for 15 minutes or until the internal temperature of one of the thighs registers 165 degrees F.
Garnish and serve: Remove the skillet from the oven and top with feta cheese (if using) and chopped fresh parsley. Serve.

How to Serve

If you’re in need of a quick weeknight dinner, you can skip the sides and serve this burghul chicken as a complete meal. The meat adds lots of protein, and the bulgur makes it ultra hearty and filling! If you have the time, I recommend whipping up my Creamy Yoghurt Dill Sauce to drizzle right on top.

You can also pair this dish with a side salad to add a boost of nutrients. Continue with the Turkish theme by pairing it with a Turkish Bean Salad, or keep things simple and make my Spring Salad Recipe.

How to Store, Freeze, Reheat, and Thaw

Once you’ve enjoyed this bulgur chicken recipe for dinner, you can store your leftovers in the fridge for an easy next-day lunch or dinner option. This dish also freezes well, so feel free to make extra to store away for busy weeks ahead. Here are a few tips:

Store: Bring leftovers to room temperature before placing them in an airtight container with a lid. Store in the fridge for up to 4 days.
Freeze: Bring the bulgur chicken dish to room temperature and place it in an airtight, freezer-safe container. Freeze for up to a month.
Reheat: Reheat leftovers in the skillet on the stove. You may need to add a little water or stock to keep it from drying out. Or, reheat it in the microwave for about a minute or two, stirring every 30 seconds or so to ensure that it is heating evenly.
Thaw: Thaw the leftover bulgur wheat with chicken (from frozen) overnight in the fridge.

Expert Tips

While this recipe is fairly simple and straightforward, having some helpful tips and tricks in your toolkit can help you achieve restaurant-quality results on your first try. Here’s what you need to know:

Saute the bulgur before adding the stock: It might be tempting to add the bulgur and chicken broth at the same time, but it’s actually important to first saute the burger before adding your liquid. Taking the time to saute the bulgur with the rest of the ingredients ensures that the grain soaks up all those yummy flavors. I also follow this method for my Turkish Bulgur Pilaf, which resembles a bulgur risotto.
Sear until just browned: We’re lightly searing the thighs before allowing them to cook fully in the oven. Most bulgur recipes with chicken recommend this method as well, as it locks in moisture and flavor. Don’t skip this step, as it only takes a few minutes and will definitely pay off in terms of texture and taste.

FAQs

Do I need to pre soak bulgur?

There is no need to pre-soak your bulgur. Bulgur is a fairly thin grain that cooks quickly, so you’ll be able to achieve a fluffy, tender texture without soaking it first.

Do I need to rinse bulgur before cooking?

Rinsing bulgur before cooking isn’t necessary, but it all comes down to personal preference. If you prefer to rinse your bulgur, you can place it in a colander and rinse it with cold water.

Other One-Pot Chicken Recipes You Might Like

One-pot meals are truly life-saving when you’re in need of a yummy, no-fuss dinner that requires minimal cleanup. If you like chicken and bulgur wheat recipes like this one, you’ll also love these other single-skillet meals:

If you try this One Pot Chicken and Bulgur recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Chicken with Bulgur Recipe

Chicken with Bulgur is a Mediterranean-inspired dish that features juicy chicken thighs and fluffy, tender bulgur wheat. This one-pot recipe comes together in under an hour for a quick weeknight dinner or an easy, impressive dinner party entree.

Course Main

Cuisine Mediterranean

Diet Halal

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 560kcal

Author Aysegul Sanford

Ingredients

6 chicken thighs skinless bone in
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon black pepper
1 medium-size onion chopped (~1 cup)1 bell pepper, chopped
2 cloves garlic minced
1 jar sun-dried tomatoes 8oz. drained and roughly chopped
1 ½ cups bulgur wheat
1 ¾ cups chicken stock
½ cup feta cheese crumbled (optional)
½ cup chopped parsley

US Customary – Metric

Instructions

Preheat oven to 400 F˚.
Pat dry chicken thighs on all sides with paper towels. Drizzle them with olive oil.
Mix together cumin, paprika, salt and pepper in a small bowl until fully mixed.
Sprinkle chicken on all sides using the spice mixture.
Heat a large oven-proof skillet over medium heat until it is shimmering hot.
Add the now-seasoned thighs and sear for about 4 minutes on each side until they are nicely browned. We are not cooking the meat fully here, but rather just browning it. Transfer onto a plate and set aside.
Add the onion and pepper to the now-empty skillet and cook, scraping the chicken bits at the bottom using a wooden spoon for about 7-8 minutes or until the onion is translucent.
Stir in the garlic and sun-dried tomatoes and cook for one minute.
Add in the bulgur wheat and cook, constantly stirring, for 2-3 minutes.
Pour in the stock and transfer the seared chicken back into the skillet. Bring it to a boil.
Transfer the skillet to the preheated oven and roast for 15 minutes or until a digital thermometer inserted in one of the thighs registers 165 F˚.
Carefully remove from the oven and sprinkle with feta cheese (if using) and chopped parsley. Serve immediately.

Notes

Store: Bring leftovers to room temperature before placing them in an airtight container. Store in the fridge for up to 4 days.
Freeze: Bring the dish to room temperature and place it in an airtight, freezer-safe container. Freeze for up to a month.
Reheat: Reheat leftovers in the skillet on the stove. You may need to add a little water or stock to keep it from drying out. Or, reheat it in the microwave for about a minute or two, stirring every 30 seconds or so to ensure that it is heating evenly.
Thaw: Thaw the leftovers (from frozen) overnight in the fridge.
It is optional, but you can add a fresh squeeze of lemon juice at the end for a great way to brighten the dish.

Nutrition

The post Chicken with Bulgur appeared first on Foolproof Living.

Sweet Potato Noodles

Aysegul Sanford — Wed, 28 Sep 2022 01:51:54 +0000

What are Sweet Potato Noodles?

Sweet potato noodles are a type of “noodle” made from spiralizing sweet potatoes into a shape similar to spaghetti or angel hair pasta. You can buy spiralized sweet potato noodles at the grocery store or make them at home by feeding skinned sweet potatoes through a spiralizer.

The sweet potato spiral noodles we are featuring in this recipe are not the same as Korean sweet potato glass noodles (also known as japchae noodles, Korean potato noodles, and Korean vermicelli potato noodles). Korean sweet potato noodles consist of sweet potato starch and water, whereas my noodles come from whole sweet potatoes.

I use a spiralizer to make the sweet potato spaghetti used in this recipe. However, you can find out below how to make spiralized sweet potato noodles without a spiralizer.

How are they Made?

If you’ve ever wondered, “How are sweet potato noodles made?” you’ll be happy to see that they are super easy to make. Yes, you do need a spiralizer (I use this Paderno Spiralizer – affiliate link), but it is a rather inexpensive one-time investment.

Once you have your equipment ready, spiralizing sweet potatoes requires the following three steps:

Cut and peel the sweet potatoes: Use a sharp knife to cut off both ends of the sweet potato. Then, peel off the skin using a vegetable peeler. Once peeled, cut the sweet potatoes in half, right down the middle.
Align the sweet potato: Secure your spiralizer on the countertop to keep it from moving (for instance, my spiralizer has suction cups on its bottom to help keep it in place). Take one of your sweet potato halves, line it up with the center prong on your spiralizer, and press it firmly into the prong. Then, press the other end of the spiralizer to secure the sweet potato from both sides.

Spiralize: Once you secure the sweet potato half, spin the side handle of the spiralizer clockwise while applying pressure. Continue turning the handle until you spiralize the entire sweet potato half. Repeat steps 2 and 3 until you have spiralized all of your sweet potatoes.

What if I Don’t Have a Spiralizer?

If you don’t have a spiralizer, don’t worry! You can also prepare them using a julienne peeler (affiliate link). Just keep in mind that this method will likely require more physical effort. Also, because the noodles will turn out thinner, they will take less time to cook than spiralized vegetable noodles.

To reduce preparation time, you can also buy pre-prepared sweet potato noodles at the grocery store in lieu of using a spiralizer.

Recipe Ingredients

To make this recipe with sweet potato noodles, you’ll need two sets of ingredients:

For the sauce, you’ll need unsweetened, smooth peanut butter, tamari (or soy sauce), sesame oil, maple syrup, freshly grated ginger, minced garlic, fresh lime juice, salt, and vegetable stock.

For the noodles, you’ll need olive oil, onion, red or yellow bell pepper, sweet potatoes, vegetable stock, edamame, and fresh cilantro.

You can also garnish them with sesame seeds, green onions, and lightly salted peanuts (roughly chopped).

Substitutions & Optional Add-Ins

There are countless ways to customize this gluten free sweet potato noodles recipe. These delicious add-ins will take your dish to the next level, from a pop of spice to natural oils.

Tamari: I use tamari in my noodle dish to make it gluten-free. However, soy sauce works just as well.
Nut butter: Don’t want to use peanut butter in your pasta sauce? Good news: Almond butter makes an excellent substitute for this sweet potato pasta.
Oil: I use sesame oil to give my potato and noodles a nutty Asian flavor. However, this recipe also works with light-flavored olive oil or avocado oil.
Add mushrooms: Few things amplify the taste of these tender veggie noodles more than earthy, buttery mushrooms. Add shiitake mushrooms to your noodles at the start of the recipe, and the mushrooms will come out beautifully sautéed. Or, add Roasted Shiitake Mushrooms just before serving your dish for extra smoky flavor.
Chili paste: Add a zing of sweet-and-spicy flavor by adding one teaspoon of chili paste to your sweet potato spaghetti recipe.

How to Cook?

Cooking sweet potato noodles is a simple, healthy way to treat yourself to full-bodied Asian flavor. You can have this delicious dish from spiralizer to table in just half an hour.

Spiralize the sweet potatoes: Trim, peel, and cut your sweet potatoes to prepare them for spiralization. Then, attach the sweet potato halves to your spiralizer, one by one, and turn the handle clockwise until you spiralize each half. Continue spiralizing your sweet potato halves until you have enough noodles.
Mix the dressing: In a small bowl, whisk together the peanut butter, tamari, sesame oil, maple syrup, ginger, minced garlic, lime juice, salt, and vegetable stock. Refrigerate the mixture until you are ready to use it.
Saute the veggies: Heat the olive oil in a large skillet over medium heat. Add the onion and pepper to the skillet and cook them, frequently stirring, until they turn translucent (5-7 minutes).
Cook the noodles: Add the spiralized sweet potatoes and vegetable stock to the skillet. Using a pair of kitchen tongs, cook sweet potato noodles tossing gently every few minutes until they are al dente and lose most of their volume, for 6-7 minutes.

Add the dressing: Pour the dressing over the noodles and toss the mixture until the noodles have an equal layer of dressing. Cook the coated noodles until they are warm (2-3 minutes).
Stir in the edamame: Take the noodles off the heat, then stir in the edamame and chopped cilantro.
Serve: Divide the noodles among four bowls and garnish each dish with sesame seeds, green onions, and peanuts. Serve.

How to Make Ahead and Store

Preparing sweet potato zoodles is a great way to fit meal prep into your schedule. Whether you serve this dish at a party or pack it for an easy lunch, these storage tips are just what you need.

Make ahead: To make sweet potato noodles ahead of time, spiralize your sweet potatoes up to 3-4 days in advance. Just be sure to remove air from the noodles’ container during storage. I recommend storing them in an airtight jar or a Ziploc bag with as much air removed as possible. You can also prepare the dressing up to two days in advance, storing it in an airtight container. Finally, you may also chop your vegetables on the day you plan to serve your noodles dish to eliminate prep time.
Store: To store leftovers, place them in an airtight container in the fridge for up to 2-3 days.

How to Serve?

As the main dish: Whether you serve it warm, at room temperature, or cold, this dish is a delicious lunch or dinner that is perfect when you are in need of a light meal with lots of flavors.

As a tasty side: This recipe also makes a delicious side dish alongside dozens of meat dishes with a similar flavor profile. Serve your vegetable noodles with Chicken Teriyaki Stir Fry or Crock Pot Butter Chicken for a bold and saucy pair. Or, try my Cauliflower Curry or Thai Lemongrass Chicken for meals as vibrant as they are easy.

FAQs

Where to buy sweet potato noodles?

Most grocery stores sell sweet potato noodles in their refrigerated section, often near other frozen pasta.

Are sweet potato noodles healthy?

Yes! Sweet potato noodles contain high amounts of vitamins, antioxidants, and fiber, making them a popular choice among health-conscious eaters.

What are sweet potato noodles made of?

They consist of peeled sweet potatoes cut into shape using a spiralizer. However, the Korean version of this dish—japchae noodles—is made from sweet potato starch and water.

Is sweet potato noodles carb?

Yes, sweet potato noodles contain carbs. Generally, 1 cup of sweet potato noodles has 23 g. of carbs.

What do sweet potato noodles taste like?

Though incredibly mild, sweet potato noodles have a hint of the sweet, nutty flavor typical among sweet potatoes. They also have a tender, slightly chewy texture that tastes heavenly in pasta dishes.

Other Sweet Potato Recipes You Might Also Like

Want even more sweet potatoes on your table? The following recipes are some of the best ways to incorporate this festive (and healthy!) vegetable into your cooking.

If you try this recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Sweet Potato Noodles Recipe

This easy Sweet Potato Noodles recipe is loaded with Asian-inspired flavors, like ginger, edamame and cilantro, and is tossed in a sweet and savory peanut sauce. Throw this easy dish together for a satisfying lunch or a light, nutritious dinner

Course Main Dish

Cuisine Thai Cuisine

Diet Gluten Free, Vegan

Prep Time 25

Cook Time 15

Total Time 40

Servings Servings

Calories 291kcal

Author Aysegul Sanford

Ingredients

For the dressing:

3 tablespoons unsweetened and smooth peanut butter
3 tablespoons tamari*
1 teaspoon sesame oil
1 tablespoon maple syrup
1 teaspoon freshly grated ginger
2 cloves garlic minced
2 tablespoons lime juice freshly squeezed
½ teaspoon kosher salt
3 tablespoons vegetable stock more as needed

For the Noodles:

1 tablespoon olive oil
1 small onion chopped
1 red or yellow bell pepper seeded and sliced thinly
2 medium-size sweet potatoes peeled and spiralized (as seen in the photos) – You should have 5-6 cups of “noodles”
¼ cup vegetable stock
½ cup edamame
3 tablespoons chopped cilantro

As Garnish:

1 tablespoon sesame seeds
1-2 stalks green onions both white and green parts chopped
2 tablespoons lightly salted peanuts coarsely chopped

Instructions

To make the dressing: Whisk together all the dressing ingredients in a bowl, cover with plastic wrap, and refrigerate until you are ready to use it.
To cook the sweet potato noodles: Heat olive oil in a large skillet in medium heat. Add in the onion and pepper. Cook, stirring frequently, until translucent, 5-7 minutes.
Add in the sweet potato noodles and vegetable stock and cook, stirring frequently, for 6-7 minutes.
Pour the dressing over the noodles and give it a large stir, making sure that the noodles are coated with the dressing. Cook 2-3 minutes until it is warm.
Off the heat, stir in the edamame and chopped cilantro.
To serve, divide the noodles in 4 bowls and garnish each one with sesame seeds, green onions, and peanuts.
Serve immediately.

Video

Notes

If you are not gluten-sensitive, you can use soy sauce instead of tamari, but make sure to taste the dressing before adding more salt to it.
To Make ahead: To make this dish ahead of time, spiralize your sweet potatoes up to 3-4 days in advance. Just be sure to remove air from the noodles’ container during storage. I recommend storing them in an airtight jar or a Ziploc bag with as much air removed as possible. You can also prepare the dressing up to two days in advance, storing it in an airtight container. Finally, you may also chop your vegetables on the day you plan to serve your noodles dish to eliminate prep time.
Store: To store leftovers, place them in an airtight container in the fridge for up to 2-3 days.

Nutrition

The post Sweet Potato Noodles appeared first on Foolproof Living.

Thai Steak and Noodle Salad

Aysegul Sanford — Mon, 15 Aug 2022 16:29:11 +0000

I absolutely adore all of my Asian recipes. Some of the most noteworthy include Thai Butternut Squash Soup, Asian Quinoa Salad, and Thai Beef Curry in Slow Cooker. But I must admit, this easy Thai beef noodle salad tops all of my summer salads.

Why Should You Try This Recipe?

I can assure you that you are going to fall in love with this Thai beef salad with noodles upon the first bite. I know you’ll love it because:

Crunch, crunch and more crunch. The more texture there is in my salad, the more crave-able they become. This has all the crunch, along with some creamy, too.
Balanced and flavorful. It has a little bit of everything – sweet, savory, salty, spicy, sour, and that special umami essence you just can’t put your finger on. And the beef is phenomenal here. It is first soaked in a flavor-packed marinade, then quickly cooked on the grill or stovetop. You will be making this beef noodle salad all summer long!
Easy to make ahead. The steak, dressing, and noodles can all be made ahead. This means all that’s left to do is some chopping and tossing come serving time.

Ingredients

The ingredients for this Asian steak noodle salad are broken down into a few parts – steak marinade, salad dressing, noodles, and salad.

For the steak marinade, you will need fresh ginger, garlic clove, soy sauce, coconut sugar, fresh lime juice, fish sauce, black pepper, olive oil, toasted sesame oil, NY strip steak, and Kosher salt.

For the Thai dressing, gather together fresh lime juice, hot chili paste, avocado oil, fish sauce, raw sugar, and honey.

For the noodles and salad, you will need ramen noodles, toasted sesame oil, large mango, arugula, carrots, scallions, savoy cabbage, tomatoes, avocado, cilantro, basil leaves, mint leaves, salted peanuts, and lime wedges.

Substitutions and Helpful Ingredient Notes

Soy Free: Replace the soy sauce with an equal amount of coconut aminos or tamari.
Sugar: Replace the coconut sugar with light brown sugar for the marinade and use regular granulated sugar in place of the cane sugar for the dressing.
Steak: Use your favorite cut of steak, such as NY strip steak, sirloin steaks, Filet Mignon, flank steak, or skirt steak. Note cooking times will vary.
Hot Chili Paste: My favorite chile paste is Sambal Oelek, easily found in the global/international food section.
Noodles: Replace the ramen with thin rice noodles, like vermicelli or lo mein noodles.
Fruit: If mango is unavailable, swap it out for pineapple or mandarin oranges.
Greens: Go the Houston’s route and swap out the arugula for watercress instead.
Cabbage: If you can’t find savoy cabbage (a bit milder and sweeter), regular green cabbage can be substituted.
Tomatoes: Replace the tomato with 1 cup cherry tomatoes.
Peanut Free: If you or your friends have a slight aversion to peanuts, crunchy and salted almonds are the next best thing. Sesame seeds are a great sub, as well.

How to Make

Houston’s Thai steak noodle salad recipe takes some prep work and an overnight marinade, but your patience will be rewarded. Here’s how I like to do it:

Prepare marinade: In a small bowl, whisk together the ginger, garlic, soy sauce, sugar, lime juice, fish sauce, black pepper, olive oil, and toasted sesame oil. Pour into an airtight container with a lid or a large resealable plastic bag. Place the steak in the marinade (or a small resealable plastic bag) and give it a gentle toss to ensure all parts of the steak are coated. Seal and let it marinate for 6-12 hours.
Prepare steak: Remove the steak from the marinade and place it onto a large plate lined with paper towels. Pat dry with another paper towel to remove the excess liquid. Discard marinade. Season with salt on both sides.
Grill steak: Preheat a gas grill to 450 degrees Fahrenheit. Grill, flipping the steak a few times during cooking until lightly charred on both sides. Check for doneness by inserting a thermometer (affiliate link) into the thickest part of the steak. Pull it off when it registers 120 degrees Fahrenheit for medium-rare or 130 degrees Fahrenheit for medium, depending on your desired degree. This takes about 9-11 minutes in total. Once off the grill, tent with aluminum foil. Allow it to rest on a cutting board for 10 minutes. Then, slice into 1-inch thick slices or cubes right before serving.

Make the salad dressing: In a small bowl or mason jar, whisk together lime juice, hot chili paste, avocado oil, fish sauce, sugar, and honey. Give it a taste and add more salt if needed.
Cook noodles: Bring a small pot of water to a boil. Cook noodles for 3 minutes, or according to package directions. Drain and transfer to a large salad bowl. Drizzle with the sesame oil and give it a gentle toss to coat.

Assemble salad: Place the mango, arugula, shredded carrots, scallions, finely shredded savoy cabbage, and tomatoes in the bowl with the noodles. Drizzle with the dressing and toss to combine. Finish with the sliced steak, avocado, fresh cilantro, basil, mint, and peanuts. Gently toss and divide amongst four plates. Serve with lime wedges on the side.

What to Serve it With?

This Thai steak salad recipe needs nothing more than some company to share it with. Serve it as:

Main Meal: All it needs is a glass of red wine on the side.
With Vegetables: Serve it alongside even more veggies on the side, such as baked asparagus, sauteed asparagus and mushrooms, garlic green beans or roasted shiitake mushrooms.

How to Store

This beef Thai salad will keep in an airtight container in the fridge for up to 2 days. After the 2-day mark, the vegetables break down and become mushy.

Expert Tips

Marinate the steak the night before. The steak can sit in the marinade for up to 12 hours without it affecting the texture.
Prepare steak, dressing, and noodles up to 2 days in advance. Grill the steak, mix the dressing, and boil the noodles. Store each in their own airtight container in the fridge. This salad (including the meat) can be served at room temperature. However, if you prefer, you can lightly warm up the grilled meat before assembling the salad.
Use a stovetop grill pan. Grill the steak on an indoor grill pan or cast-iron skillet instead.

Other Thai Cuisine Recipes You’ll Enjoy:

If you try this Thai Steak and Noodle Salad recipe or any other beef recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

This recipe is adapted from Bon Appetit’s Thai Steak Noodle Recipe.

Thai Steak and Noodle Salad Recipe

This Thai Steak and Noodle Salad is colorful, refreshing, and bursting with all the Asian flavors you love. This Houston's copycat summer salad combines a fresh herb and veggie base with sweet-spicy Thai dressing and perfectly marinated steak. Serve it as a complete meal next time you're craving Thai cuisine!

Course Salad

Cuisine Thai Cuisine

Diet Gluten Free

Prep Time 30

Cook Time 20

Marinading time 6

Total Time 6 50

Servings servings

Calories 981kcal

Author Aysegul Sanford

Ingredients

For The Steak Marinade:

1 tablespoon grated fresh ginger from a 1 inch piece ginger
1 clove garlic minced
¼ cup soy sauce
3 tablespoons coconut sugar or light brown sugar
2 tablespoons fresh lime juice
1 tablespoon fish sauce
½ teaspoon black pepper
¼ cup olive oil
1 tablespoon toasted sesame oil
1 pound New York Strip Steak or Filet Mignon Steak – 1 inch thick
¼ teaspoon Kosher salt

Salad Dressing:

¼ cup fresh lime juice
¼ cup hot chili paste such as sambal oelek
¼ cup avocado oil or any other tasteless vegetable oil
1 clove of garlic minced
2 tablespoons fish sauce
2 tablespoons cane sugar or granulated sugar
1 tablespoon honey

For The Noodles:

2 oz. dried ramen noodles seasoning package discarded
½ teaspoon toasted sesame oil

For The Salad:

1 ripe mango peeled, cut into 1-inch cubes
1 cup arugula washed and rinsed
2 carrots peeled and shredded
2 green onions sliced thinly
2 cups savoy cabbage sliced thinly – or green cabbage
1 cup chopped tomatoes from 1 large tomato
1 ripe avocado cut into cubes
½ cup fresh cilantro roughly chopped
½ cup fresh basil leaves torn
¼ cup fresh mint leaves torn
½ cup salted peanuts roughly chopped
Lime wedges for serving on the side

Instructions

To make the marinade: Whisk together ginger, garlic, soy sauce, sugar, lime juice, fish sauce, black pepper, olive oil, and toasted sesame oil in a bowl. Transfer it to an airtight container with a lid or pour it into a resealable plastic bag. Place the steak in the marinade, seal, and let it marinate for at least 6 hours or up to 12 hours.
When you are ready to cook the meat, remove it from the marinade onto a large plate lined with paper towels and pat dry to remove the excess liquid. Season lightly with ¼ teaspoon kosher salt.
To cook the steak: Preheat a gas grill* to 450 degrees. Grill, turning a few times until lightly charred on both sides and a thermometer inserted in the thickest part of the steak registers 120 degrees F for medium-rare or 130 degrees F for medium. This takes about 9-11 minutes in total. Cover it with aluminum foil, and let it rest on a cutting board for 10 minutes. Cut it into 1-inch pieces right before serving the salad.
To make the salad dressing: Whisk together lime juice, hot chili paste, avocado oil, garlic, fish sauce, sugar, and honey in a bowl. Give it a taste and add more salt if needed. Set it aside.
To cook the noodles: Cook noodles in a small pot of boiling water for 3 minutes. Drain and transfer to a large bowl. Drizzle with sesame oil and give it a toss.
To assemble the salad: Place the mango, arugula, shredded carrots, scallions, cabbage, and tomatoes in the bowl with the noodles. Drizzle it with the prepared dressing. Give it a gentle toss to combine.
Add sliced steak, avocado, fresh cilantro, basil, mint, and peanuts. Gently toss to combine.
Divide amongst four plates and serve with wedges of lime on the side.

Notes

*You can cook the steak on the stovetop in a grill pan or cast-iron skillet.
Storing leftovers: This salad will keep in an airtight container in the fridge for up to 2 days. After the 2-day mark, the vegetables break down and become mushy.

Nutrition

The post Thai Steak and Noodle Salad appeared first on Foolproof Living.

Mexican Pickled Onions

Aysegul Sanford — Tue, 09 Aug 2022 15:02:01 +0000

This quick and easy topping adds bright flavor and a gorgeous pink color to any recipe, from Mexican Corn Salad to quesadillas to Mexican Street Corn Salad with Pasta. You can even use Mexican onions for tacos, giving you dozens of Mexican party food ideas. Take your Flank Steak Tacos, Brisket Tacos, and Black Bean Quinoa Tacos to the next level with one easy recipe.

Love red onions as a condiment? Also, check out our Roasted Red Onions recipe!

Ingredients

For this Mexican pickled onion recipe, you’ll need one large red onion, boiling hot water, fresh lime juice, apple cider vinegar, and kosher salt.

Substitutions & Optional Add-Ins

When it comes to add-ins, these red pickled onions make Mexican cuisine an adventure. Choose a few of your favorite ingredients from this tasty list for a flavor experience perfectly suited to your taste buds.

Add some spice: Turn up the heat at your Mexican potluck by making a batch of quick pickled red onions with jalapenos. Just be sure to slice your jalapeno peppers thinly before adding them to the pickling jar. Or, add a pinch of red pepper flakes to the mix for another spicy solution.
Make it sweeter: Mexican pickled onions are known for their sharp, tangy flavor. Now you can balance this robust condiment with a touch of sweetness by adding just a teaspoon of honey, maple syrup, or granulated sugar.
Add seasoning: Want to make this Mexican pickled red onion recipe even more flavorful? Then, additional seasoning is just what you need! Thinly sliced garlic clove and allspice berries will give your onions a potent edge, while cumin seeds and whole black peppercorns are perfect for a rich and earthy taste. You can even add bay leaves or dried oregano (or Mexican oregano, if you can get your hands on it) for bold herby notes.
White onions: Not a fan of red onions? No problem! Though I love red onions for their brilliant color and sweet taste, white or yellow onions will also work in this easy recipe.
Vinegar: Though I use apple cider vinegar in my Mexican red onions, red wine vinegar or distilled white vinegar will also work.
Lemon juice: If you don’t want to make your Mexican pickled red onions with lime juice, fresh lemon juice works as a tart and tasty substitute.

How to Make Pickled Red Onions for Tacos

Mexican-style pickled red onions are a cinch to make and even better to eat. One small batch of this pickled red onion recipe, and you’ll want it for all your Mexican meals.

Prep the onions: Place the sliced red onion in a colander, set the colander in a bowl, and set aside. Pour two cups of boiling water atop the sliced onions and gently press with a spoon.
Soak: Be sure to submerge all of the onion slices in the water. Let them soak for 45 seconds and drain.
Add ingredients to the jar: Transfer the onion slices to a jar with a tight-fitting lid. Then, pour the fresh lime juice and apple cider vinegar over the onions, and add the salt. Using a fork, make sure to push them down so that they are submerged in the liquid as much as possible.
Add additional ingredients: If you’re using any optional add-ins, put them into the jar.

Shake the ingredients: Close the lid over the jar and give it a good shake.
Refrigerate the jar: Place the closed jar in the fridge and let it sit for a minimum of two hours.
Serve: Serve the pickled Mexican onions as a condiment or garnish with your favorite taco, salad, or grain bowl recipes.

How to Store

To store leftover Mexican pickled red onions, place them in an airtight container in the fridge for up to 2 weeks. However, keep in mind that the more things you add in, the higher the potential of spoilage.

How to Use These Lime Pickled Onions

These authentic Mexican pickled red onions (aka Escabeche Onions) are a godsend when it comes to garnishing any of your meat or vegetable dishes. And guess what? They are not just for Mexican cooking! They can also be served with dishes from Cuban, Dominican, and even Spanish cuisine.

Needless to say, you can use this versatile condiment anywhere you use red onions, from tasty tacos to garden-fresh salads. Below are a few dishes from the archives to get you started:

Your Favorite Tacos & Quesadillas

These red pickled onions are mostly served for street tacos in Mexico, so it is a no-brainer to serve them with your favorite tacos in your home as well.

For a savory, protein-filled meal, add your onions to Flank Steak Tacos or Brisket Tacos (hello, meat-lovers!). Use it as a topping for your Salmon Avocado Toast. You can also serve vegetarian or pescatarian dishes by adding your pickled purple onion to a Spinach Quesadilla, fish tacos, or Black Bean Quinoa Tacos.

Chilis & Grain Bowls

Who can resist a bold and hearty bowl of authentic Mexican chili? Not me! You can add authentic Mexican pickled onions to rich and savory recipes, like Quinoa Chili, Chocolate Chili, and my fan-favorite Mexican Quinoa Bowl. Pink onions are also a great condiment in vegan recipes and surely a perfect match for my Vegan Chili and Burrito Bowl.

Salads

This quick recipe makes a delicious addition to dozens of your favorite Mexican dishes, from spicy Mexican Corn Salad to fresh Mexican Street Corn Salad with Pasta. You can even add this simple recipe to dishes beyond Mexican food, like my creamy, crowd-pleasing Potato Salad with Capers.

Expert Tips

You don’t have to live south of the border to learn how to make pickled onions Mexican style. These tasty tips will have you preparing these delicious marinated onions any day of the week.

Use the freshest onions you can get your hands on: When making this lime pickled red onions recipe, make sure your onions are super fresh. Not only will they taste fresher, but they will also have a brighter color and more intense flavor.
Slice your onions thinly: Even thin onion slices make the best pickled onions. For best results, use a sharp chef’s knife, or a mandoline (affiliate link), if you have one.
Do not skip the 45-second soaking: I learned this trick from Rick Bayless’ cookbook, Mexican Kitchen (affiliate link). While it might seem like an extra step, soaking raw onions for a short amount of time helps with softening their flavor and pungent taste.
Pickled purple onions lose volume as they sit: Don’t be worried if your onion slices seem to overflow in their jar, especially at the beginning. They lose volume as they marinate in the acid, so feel free to push them down until they fit. If your onions still don’t fit, feel free to split them into two jars instead.
Use a glass container with a tight-fitting lid: Glass containers with tight lids—such as a pint-sized jar such as a mason jar (affiliate link) with a wide mouth or a large jar such as this Weck Canning Jar (affiliate link) —are your best options.
Use the pickle juice in salad dressings: Don’t throw away the pickle brine, as the leftover tangy juice makes for a great addition to any of your salad dressings.

FAQs

How long do pickled red onions last?

Mexican pickled red onion will last 2 weeks when stored in an airtight container in the fridge.

How to make pickled onions very quickly?

To make quick pickled onions for tacos, use lime juice—also referred to as “Mexican vinegar”—as your pickling base. When you make pickled onion in lime, the citrus juice will break down your onions in less time than other pickling ingredients.

Other Recipes You Can Make with Red Onions:

Wondering what else you can do with red onions? Here are a few of my favorite recipes to help you use them:

If you try this Mexican Pickled Onions recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Mexican Pickled Onions Recipe

These easy Mexican Pickled Onions add a punch of tangy flavor and a burst of bold color to all your favorite Mexican recipes. This 4-ingredient recipe is super quick to make and adds the perfect finishing touch to tacos, salads, chilis, and more!

Course Garnish

Cuisine American

Diet Vegan

Prep Time 5

Resting time 2

Total Time 2 5

Servings cup

Calories 96kcal

Author Aysegul Sanford

Ingredients

1 large red onion sliced thinly (approximately 1 ½ cup sliced onion)
2 cups boiling hot water
¾ cup fresh lime juice*
2 tablespoons apple cider vinegar red wine vinegar
1 teaspoon kosher salt

Optional Add Ins:

1 garlic clove sliced thinly (⅛ inch thick slices)
½ small jalapeno slice thinly – remove seeds if you like
¼ teaspoon cumin seeds
¼ whole black peppercorns
1 teaspoon honey maple syrup or granulated sugar
1 bay leaf
¼ teaspoon oregano Mexican oregano if you can get your hands on
½ teaspoon all spice berries
Pinch of red pepper flakes

Instructions

Place red onion slices in a colander set in a bowl. Pour 2 cups of boiling water over the onion. Gently press with a spoon to make sure that the onions are fully submerged in water. Let it sit for 45 seconds.
Transfer the now-drained onion slices to a jar with a tight-fitting lid. Pour fresh lime juice and apple cider vinegar over the onions. Add in the salt.
If you are using any of the optional add-ins, go ahead and add them in.
Put the lid on and shake until everything is fully combined.
Place it in the fridge and let it sit for at least 2 hours.
Serve with your favorite taco, salad, or grain bowl recipes as garnish.

Video

Notes

Lime juice: I highly recommend using freshly squeezed lime juice here, but in a pinch, you can also use store-bought lime juice.
Storage: If you have leftovers, place them in an airtight container in the fridge for up to 2 weeks.
They lose volume as they sit in lime juice and vinegar mixture: When you are first placing them in the jar it might feel like you have a lot, but keep in mind that as they sit in the acidic brine juice, they lose some of their volume.
Weck Jars or Pint Size Mason Jars are ideal: I use Weck jars for pickling (as you see in the photos), but pint-sized Mason Jars are also ideal. Just make sure that they have a large mouth and a tight-fitting lid.

Nutrition

The post Mexican Pickled Onions appeared first on Foolproof Living.

Thai Quinoa Salad

Aysegul Sanford — Mon, 08 Aug 2022 17:15:23 +0000

If you have been following me for a while, you know that I am a huge fan of quinoa salads and make them often. I know you like them too because my Mediterranean Quinoa Salad, Avocado Quinoa Salad, Quinoa and Kale Salad, Quinoa Black Bean Avocado Salad, and Butternut Squash Quinoa Salad recipes are some of the most popular recipes on Foolproof Living.

This Thai Quinoa Salad recipe, packed with good-for-you and colorful veggies and a delicious peanut sauce, is the newest addition to the collection.

This crunchy Thai Quinoa Salad recipe is made with my all-time favorite creamy vegan Thai salad dressing, Sesame Ginger Dressing, fluffy quinoa, and fresh veggies. In my humble opinion, this hearty salad is addictive, but in a good way. Packed with a ton of everyday vegetables and topped off with roasted nuts (including but not limited to cashews, almonds, and peanuts), it is wholesome, vegan, and gluten-free.

What is in This Recipe?

As in most salad recipes, this easy Thai vegan quinoa salad has 2 sets of ingredients; The salad dressing and the salad ingredients.

Asian Sesame Ginger Dressing: For the dressing ingredients, you will need creamy peanut butter (or almond butter would also work), maple syrup, rice vinegar, tamari (or soy sauce), sesame oil, fresh garlic, fresh ginger and chili pepper sauce (like Sriracha or sambal oelek). If you need information on making ahead or storing this dressing recipe, be sure to check out my recipe post on how to make sesame ginger dressing.

Salad Ingredients: In terms of the salad ingredients, you will need 3 cups of cooked quinoa, purple cabbage, carrots, red bell peppers, scallions, cucumbers, edamame, cilantro (optional), and roasted nuts like O Organics Cashews, Peanuts, and Almonds (for extra crunch).

Substitutions and Helpful Notes For The Ingredients:

Red Cabbage: As I mentioned in my No Mayo Coleslaw and Greek Yogurt Coleslaw recipes, the secret to making cabbage salads work is to slice the cabbage as thinly as you can. This Thai cabbage salad is no different. Because doing so allows the cabbage to soften as soon as it is mixed with the salad dressing and turns it into a soft yet still crunchy salad ingredient. If you do not have purple cabbage, you can use green cabbage instead.
Green Onion: Scallions are a classic for any salad, but you can also use thinly sliced red onion.
Shelled edamame: I consider edamame a staple ingredient for any of my Asian-style salad recipes (i.e. Asian Chicken Salad recipe). However, if you cannot get your hands on it, you can use sugar snap peas instead or omit them altogether.
Quinoa: I used 3 cups of cooked tricolor quinoa, but any type of quinoa (tricolor, white, and red quinoa) would work in this recipe. I usually cook quinoa in bulk and freeze it to have it on hand fast.
Use almond Butter instead of peanut butter: You can use almond butter and peanut butter interchangeably in this recipe. I love using Open Nature’s almond or peanut butter as it is made with nothing but nuts and a bit of sea salt. Not to mention it is super creamy.
Lime Juice: Don’t have rice vinegar? In a pinch, you can use an equal amount of freshly squeezed lime juice or apple cider vinegar instead.

How To Make?

Cook the quinoa: I believe that the best way to make quinoa taste good is to cook it in the vegetable broth after rinsing it. I cooked my quinoa in a pressure cooker (in my instant pot), but you can cook it in a rice cooker, microwave or on the stovetop as well.

Make the Thai Peanut dressing: While the quinoa cooks, make the dressing. Place all salad dressing ingredients in a jar (or a small bowl) and give it a whisk until it is creamy.
Assemble the salad: Place the now-cooked quinoa in a large salad bowl and top it off with all the chopped veggies.

Drizzle it with the dressing: Pour the spicy peanut dressing over the salad and give it a gentle toss.
Garnish & Serve: Top it off with chopped O Organics organic roasted almonds and cashews with sea salt (for extra crunch) and chopped fresh cilantro (optional).

What to serve it with?

This crunchy Thai quinoa salad is a meal-worthy salad that you can serve by itself. However, I also love to serve it as a vegetable side dish with my Thai Lemongrass Chicken or Orange Ginger Chicken.

Additionally, if you are serving it during the BBQ season, you can easily pair it with Grilled Mahi Mahi or Grilled Shrimp Skewers for a healthy meal that is guaranteed to impress.

Make Ahead & Storage:

Can I make it ahead, you ask? You sure can. As a matter of fact, this Asian Quinoa Salad recipe is one of my favorite meal prep lunches. Simply store it in individual airtight containers in the fridge and enjoy it throughout the week.

If you decide to do so, I highly recommend storing the dressing separately and tossing it with the salad right before serving it.

And if you end up with leftovers of this quinoa cabbage salad, simply store them in an airtight container in the fridge for up to two days.

A Few Helpful Tips & Variations:

Taste for seasoning: I highly recommend giving a taste to the salad before serving it. I used a minimal amount of tamari sauce in the recipe below to make it work for everyone. However, as someone who is addicted to salt, I use almost double the amount of tamari when I make this salad for us.
Turn it into a Thai Chicken Quinoa Salad: If I am serving this for my meat-loving husband, I usually bake split chicken breasts or air fryer chicken legs, cut (or shred) them into cubes, and incorporate them into the salad.

FAQs

What is Thai Quinoa Salad?

Thai Quinoa Salad is an Asian-styled salad made with crunchy vegetables like cabbage, bell peppers, and cucumbers, and drizzled with a spicy peanut sauce that is flavored with ginger, garlic, and sesame oil.

Is quinoa salad eaten hot or cold?

One of my favorite things about this Thai quinoa recipe is that it can be served warm, room temperature, or cold. If I am serving it as a main dish, I usually serve it warm. I love that the freshly cooked and still warm quinoa absorbs the dressing right away and makes it incredibly delicious and creamy. However, it makes a great salad when served cold as well, which is why I usually make it a part of my weekly meal prep and store it in individual containers.

Check Out These Products and More in Shaw’s:

There you have it friends, a Thai-style crunchy quinoa salad recipe that you can make all year round. I love shopping at our local Shaw’s and appreciate that they have a great collection of organic ingredients that I can use in my everyday cooking. If there is one in your area, be sure to check out their products.

Other Quinoa Recipes You Might Like:

If you liked this easy quinoa salad recipe, I suspect that you are like me; a fan of quinoa salads and include it in your weekly meal prep.

Quinoa Stew
Vegetarian Quinoa Chili
Sweet Potato Quinoa Bowl
Perfectly Seasoned Quinoa recipe
How to flavor quinoa?
Can’t get enough? Check out the rest of my Healthy Quinoa Salads

If you try this Thai Quinoa Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Thai Quinoa Salad Recipe

This Thai Quinoa Salad recipe is my go-to weekday lunch. It is easy and quick to make, naturally vegan and gluten free. Packed with crunchy veggies like carrots, cabbage, and cucumber and tossed with a peanut butter/almond butter dressing, it is guaranteed to impress.

Course Salad

Cuisine Asian Cuisine, Thai

Diet Gluten Free

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 395kcal

Author Aysegul Sanford

Ingredients

For The Peanut Butter Dressing:

3 tablespoons Open Nature® almond or peanut butter* (unsweetened/unsalted)
2 tablespoons maple syrup or honey
1/4 cup rice vinegar
2 tablespoons tamari or soy sauce
2 teaspoons toasted sesame oil
1 clove of garlic minced
1 tablespoon fresh ginger grated
1 teaspoon chili pepper sauce I used Sriracha – optional
1/4 teaspoon coarse sea salt

For The Salad:

3 cups cooked quinoa warm or cold
3 small carrots peeled and shredded
1 cup red cabbage sliced thinly
1 red bell pepper chopped
5 stalks of scallions sliced thinly (both green and white parts)
2 Persian cucumbers peeled and cut into small pieces
1 cup edamame or sugar snap peas
½ cup fresh cilantro chopped
1 cup roasted and lightly salted nuts chopped ( I used cashews and almonds)

Instructions

To make the dressing: Place all the ingredients in a jar and whisk until emulsified.
To make the salad: Place the quinoa, carrots, cabbage, bell pepper, scallions, cucumber, edamame, and cilantro in a large salad bowl.
Drizzle the dressing over the salad. Give it a toss. Garnish with cashews and almonds. Serve.

Video

Notes

Make Ahead: This salad is one of my favorite meal prep lunches because it stores well. Simply make the salad and dressing. Place the salad ingredients in individual meal prep bowls and store them with the dressing on the side. When ready to serve, drizzle it with the dressing and toss.
Storage: You can store the leftovers in an airtight container for up to 2 days in the fridge. When ready to serve, give it a mix, give it a taste, and season with salt, if necessary.

Nutrition

The post Thai Quinoa Salad appeared first on Foolproof Living.

Air Fryer Elotes

Aysegul Sanford — Sun, 31 Jul 2022 13:26:24 +0000

Are you looking for more quick corn recipes? Try my Air Fryer Corn on the Cob, lightly seasoned with fantastic, charred corn flavor; it will be ready and on the table in 15 minutes.

Why Should You Make This Recipe?

This elote recipe is the air fryer version of my fan favorite Mexican Street Corn, one of my most popular recipes. It is the perfect side dish or a quick snack to make when you are short on time. If that’s not reason enough, I have listed a few more below:

A great alternative to grilling: Mexican street corn in the air fryer is perfect for you if you don’t have a grill. You still get that excellent, charred corn taste without all the mess of grilling. And since you can fire up the air fryer no matter the weather, every day can be Cinco de Mayo.
Ready in 20 minutes: You will be stunned at how fast you can whip together this authentic Mexican corn on the cob in the air fryer. 20 minutes is all you need from start to finish.

Ingredients

Using the freshest corn on the cob and a few simple ingredients are all you need to make this melt-in-your-mouth air fryer street corn.

Let’s start by gathering your fresh sweet corn (fully husked) and vegetable oil for cooking. For your elote sauce, you will need mayonnaise, sour cream, lime juice, and chili powder. And lastly, Mexican cotija cheese and fresh cilantro for your garnish.

Substitutions & Variations

If you are missing some ingredients or want to experiment a little, no worries; I’ve listed a few of the most common substitutions and variations below. Feel free to make this recipe your own.

Mexican Crema: If you are lucky enough to get your hands on some authentic Mexican crema, you are in for a treat. A cross between American sour cream and French crème fraiche, Mexican crema is thick and tangy, the perfect addition to Mexican fare, and a great alternative to air fryer corn on the cob with mayo and sour cream-based elote sauce. Simply omit mayo and sour cream and use ½ cup Mexican crema instead.
Cheese: Have everything you need but the cotija cheese, don’t panic; you can substitute parmesan cheese and even feta cheese (though I would recommend using low sodium feta) and still end up with excellent results.
Elote Seasoning: If you have access to Trader Joe’s, their elote seasoning is worth trying in this recipe.
Lemon juice: If you don’t have any lime juice and are in a pinch, feel free to use some lemon juice in its place.
Spice it up: If you enjoy spicy flavors, you can increase the heat by adding more chili powder or cayenne pepper.
Frozen corn on the cob: You can use frozen corn to make Mexican fried corn on the cob when fresh is no longer available. You can find the instructions to use frozen corn in the recipe card below.
Not a fan of cilantro: You either love it or hate it. If you don’t care for it, omit the cilantro.

How To Make Air Fryer Street Corn

If you find yourself with an abundance of fresh sweet corn and a craving for Mexican food, this air fryer Mexican street corn recipe is exactly what you need. Follow my step-by-step instructions below for quick and delicious elotes.

Be sure to preheat your air fryer to 380° F.

Prep corn: While you wait for your air fryer to preheat, brush each ear of corn with vegetable oil (or olive oil).
Air Fry corn: Once your fryer is ready, place ears of corn in a single layer in the air fryer basket and cook for 5-6 minutes.
Make your elote sauce: While your corn is cooking, assemble your sauce by gently mixing your mayonnaise, sour cream, lime juice, and chili powder in a small bowl.
Rotate corn: Check your corn and rotate the ears to ensure even cooking. Fry for another 7-8 minutes (a total of 12-15 min of air frying time).

Apply sauce and serve: Carefully remove hot ears of corn from the fryer basket and allow to cool. After a few moments, cover each air fried corn generously with Mexican street corn sauce. Sprinkle all sides with Mexican cotija cheese, extra chili powder (if you wish), freshly chopped cilantro, and garnish with lime wedges. Enjoy!

How To Serve

On the cob or off the cob? That is the question. Fortunately, this recipe is a hit either way; I have listed some options for you to try below, let me know your favorite form of serving it.

As a snack by itself: My favorite way of eating air fryer Mexican corn on the cob is right from the air fryer and smothered in tangy Mexican flavored sauce; the mixture of hot charred corn and the kick of creamy sauce is pure perfection.
Elote in a cup: This is an excellent alternative to eating it on the cob. For elote in a cup, you will slice the charred kernels from the corn cobs and gently mix them in a small bowl with the prepared street corn sauce. For an elegant touch, spoon the corn mixture into glass cups, top with cheese and seasonings, and garnish with lime wedges for a perfect dinner party appetizer.

How To Store

This Mexican street corn air fryer recipe is so scrumptious that it will be hard not to eat it all at once; if you find yourself with some leftovers, below are some instructions for storage.

Storage: You can store your delicious corn leftovers in an airtight container. If your street corn is already assembled, it will be good for up to one day in the refrigerator.
Freezing: I would not recommend freezing this dish.

Expert Tips

Is this your first time making air fryer elote? Here are some helpful tips that will guarantee perfect results on your first try:

Cut the ears of corn in half: If you own a small air fryer or want to fry a lot of corn at the same time, you can cut each corn on the cobb in half. This way, you can fit more corn in your air fryer basket.
Do not overcrowd your fryer basket: To get the best possible char on each ear of corn, you want to be sure to place corn in a single layer.
You can use frozen corn: If you don’t have fresh corn on hand, you can make frozen corn elote. My method requires only 5 minutes of additional (hands off time) and requires no thawing. Instructions and cooking time are included in the recipe card below.
Use a flat platter for prep: Mixing your sauce ingredients on a flat platter or a large plate and then rolling your ears of corn through the mayonnaise mixture may help you get a more even sauce coverage. Finish each ear with a sprinkle of chili powder, cheese, and cilantro.
Extra Salt: Be sure to taste your Cotija cheese before adding salt to the elote sauce, as some Cotija cheese brands can be very salty.
Want to make it dairy free? Here is a recipe for Dairy-Free Mexican Street Corn Sauce you can use should you prefer it to have no dairy.

Other Air Fryer Recipes You Might Also Like:

If you try this Air Fryer Mexican Corn recipe or any other Mexican recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Air Fryer Elotes Recipe

These Air Fryer Elotes are perfectly seasoned, roasted to perfection, and topped with a creamy homemade elote sauce and plenty of cheese and cilantro. Serve this take on Mexican Street Corn as a quick appetizer or side dish for a weeknight dinner or your next fiesta. With only a few ingredients, you can throw these together in 20 minutes!

Course Side Dish

Cuisine Mexican

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 213kcal

Author Aysegul Sanford

Ingredients

For The Corn On The Cob

5 ears of corn on the cob husks fully removed
1 teaspoon vegetable oil like avocado oil or melted butter

For The Street Corn Sauce

¼ cup mayonnaise
¼ cup sour cream
1 tablespoon lime juice plus wedges of lime for serving
½ teaspoon chili powder plus more to sprinkle over at the end
½ cup crumbled cotija cheese*
3 tablespoons fresh cilantro chopped

Instructions

Preheat the air fryer to 380 degrees F.
While it is heating, brush each ear of corn with vegetable oil.
Place in the air fryer basket in a single layer and air fry for 12-15 minutes, rotating them halfway through the air frying process. Let it cool for a few minutes before spreading it with the sauce.
Meanwhile, make the sauce by mixing together mayonnaise, sour cream, lime juice, and chili powder in a bowl.
When ready to serve, brush each corn on the cob with a generous amount of the mayo mixture. Sprinkle each corn with cotija cheese and chopped fresh cilantro on all sides. Serve with lime wedges on the side.

Notes

Additional Salt: Be sure to taste the cotija cheese you are using before adding salt to the salt. Some cotija cheese is very salty. If it is not, then you can add in ½ teaspoon salt and adjust it accordingly after giving it a taste.
Cut the ears of corn in half: If you own a small air fryer or want to fry a lot of corn at the same time, you can cut each corn on the cobb in half. This way, you can fit more corn in your air fryer basket. However, be sure not to overcrowd the basket to get proper charring.
Times may vary: It is a known fact that air fryer cooking times may vary. Take the cooking time here as a place to start and adjust accordingly. One easy way to gauge the process is to check halfway through the frying process. If it is getting too charred, then shorten the cooking time. Or visa versa.
Storage: Store leftover corn in an airtight container in the refrigerator for up to one day.
Freezing: I would not recommend freezing this dish.

Nutrition

The post Air Fryer Elotes appeared first on Foolproof Living.

Avocado Bacon Burger

Aysegul Sanford — Wed, 13 Jul 2022 16:13:00 +0000

Have you got the grill on? Also, try grilling Kofte (aka Turkish Meatballs) and Flank Steak for Tacos to treat your family during the barbeque season.

Ingredients

To make this bacon avocado cheeseburger recipe, you will need three sets of ingredients:

To make the 4 Ingredient Guacamole Recipe, you will need garlic, lime juice, kosher salt, and ripe avocados.
For the turkey bacon, you will need one 8-oz. package of turkey bacon. You can choose to make your turkey bacon in an air fryer or the oven.

For the burger patties, gather organic ground beef, Worcestershire sauce, garlic powder, paprika, kosher salt, black pepper, vegetable oil, burger buns, and lettuce leaves. You can also choose to add sliced cheddar cheese.

Substitutions

Bacon: I top my guacamole burger with turkey bacon, but you can also use traditional pork bacon. For an expert guide to cooking strips of bacon, check out this recipe for perfectly crisp Oven-Baked Bacon.
Avocados: Don’t want to spend extra time preparing burger toppings? Skip the guac and top your burgers with avocado slices or mashed avocados. Placing avocado on a burger will give it a rich, creamy flavor without the extra hassle.
Hamburger buns: I use my Homemade Brioche Buns in this beef avocado burger recipe, but you can also use store-bought buns to cut down on prep time. If you are following a gluten-free diet, be sure to get gluten-free buns. You can also make the famous Whataburger Avocado Bacon Burger recipe using Texas Toast.
Cheese: Though I top my guacamole bacon burger with cheddar cheese, you can use any cheese you like. American cheese, pepper jack cheese, Swiss cheese—the sky’s the limit! Or, if you don’t want to overdo your avocado burger topping, you can omit the cheese altogether.

How to Make

Follow the simple steps below for bbq avocado burgers that are just as delicious as any famous restaurant burger you can buy:

Make the Patties

Prepare the pan: Line a small sheet pan with parchment paper and set it aside.

Mix the ground beef: Add ground beef, Worcestershire sauce, garlic powder, paprika, salt, and black pepper to a large bowl. Mix the ingredients until thoroughly combined. Divide the meat mixture into four equal portions.
Shape burger patties: Flatten each piece into a burger patty roughly ¾-inch thick and three inches in diameter.

Make an indentation in the middle: Use a small, flat-bottomed ramekin to make an indentation* in the center of each patty. (*See expert tips below for more information as to why we are doing this)
Transfer the patties: Move the patties to the prepared baking sheet. Cover them with plastic wrap and freeze for 30 minutes before grilling.

Cook the Turkey Bacon

Preheat the oven: Preheat the oven to 400 degrees F. Then, line the turkey bacon slices on the wire rack or a parchment paper-lined baking sheet with none of the strips overlapping.
Cook the bacon: Bake the turkey bacon slices in the oven for ten minutes before removing them, flipping them, and baking them for another five minutes. Once cooked, set the bacon aside.

Make the Guacamole

Prep the ingredients: In a large bowl, mix the garlic, lime juice, and salt. Halve the ripe avocados, scoop them out, and place them into the same bowl.
Mix everything together: Use a fork or potato masher to mash the avocados until they reach your desired level of creaminess. Taste the mixture and add seasoning if necessary.

Get the Grill On

Prepare the grill: Preheat a gas grill to 400 degrees F (medium-high heat). Once heated, dip a wad of paper towels into vegetable oils and wipe the grates.
Grill the patties: Place the ground beef on the grill for 4-5 minutes. Then, flip the patties and cook for another four minutes, or until the center of each registers your desired temperature. The internal temperature should read 125 degrees F. for medium-rare, 130 degrees F. for medium, and 155-160 for well done (source)*.
Add the cheese: When done, move the beef patties off the direct heat, top each with a slice of cheese, and let the residual heat melt the cheese (45-60 seconds). Transfer the finished patties to a plate and cover them with aluminum foil. Let the beef rest for five minutes. You may also lightly toast your burger buns on the grill for 1-2 minutes while the burgers rest.

PRO TIP: If you choose not to grill your bacon avocado burger as described above, you can cook your patties on a grill pan or in a skillet.

Assemble the Bacon Avocado Cheeseburgers

Assemble the bacon guacamole burger: Place the bottom bun on a plate. Layer the hamburger with avocado, a tomato slice, a cooked patty, two slices of bacon, and a lettuce leaf.

Finish the burger stack with the top bun. Then, repeat this assembly process with the remaining burgers and serve.

How to Make Ahead & Store Leftovers

One bite of this bacon avocado burger recipe, and you won’t dare let another go to waste. Now you can whip up juicy burgers in a snap and store them like a pro—all with one simple guide.

Make ahead: To make this burger recipe ahead of time, prepare your guacamole, turkey bacon, and ground beef mixture, and store each in a separate airtight container. Keep these ingredients in the fridge for up to one day, and only move your hamburger patties to the freezer 30 minutes before grilling.
Storage: When storing your guacamole bacon burgers, place each ingredient in its own airtight container. When ready to eat, reheat and assemble them one by one.
Reheat: To reheat your guacamole bacon burgers, reheat the meat in a low heat oven (300 degrees F for 7-10 minutes) or a skillet. Once warm, assemble the rest of your burger using the remaining ingredients.

What to Serve it With

Dozens of side dishes make a delicious pairing with this delicious avocado bacon burger recipe. Whether you want a crisp veggie or a zesty bean dip, this collection has you covered.

A simple salad: Lighten up your summer menu by serving your bacon avocado cheeseburger alongside some of my fresh salads. These salads will satisfy your tastebuds, from my Mexican Street Corn to colorful Cowboy Caviar.
Vegetable Sides: Put a healthy spin on your meal by preparing a veggie-packed side dish. Crisp, tender, and always dippable, Green Bean Fries and Crispy Breaded Eggplant are two of my favorites.

Expert Tips

If you want to make this guacamole bacon burger recipe as delicious as it is from the drive-thru, these foolproof tips are just what you need.

Put a thumbprint in the burger: This tip is one of Bobby Flay’s tricks to make the best burgers – When placed on the grill, beef patties tend to bulge in the center, leading to unevenly cooked meat. Though you may want to fix misshapen burgers by pressing down on them with a spatula, this solution can lead to dry, flavorless meat. For best results, then, I recommend creating an indentation in the center of your uncooked beef patties using your thumb or a small, flat-bottomed ramekin. As the beef expands, the dent will disappear, and you’ll have perfectly shaped guacamole burgers.
Use good bread: I think a lot of people overlook the importance of the bun when making a burger. To me, the bun you use is just as important as the meat. If you have the time, I highly recommend making a batch of my homemade brioche buns recipe. If not, head on over to your local bakery to pick up burger buns that actually taste good.
Double the recipe: Need more burgers on the grill? You can easily double this guacamole burger recipe to feed a crowd.
Degree of doneness: I know a lot of people prefer a burger that is cooked either medium-rare or medium. However, I think it is important to mention that both CDC and USDA recommend consumers cook ground beef to 160 degrees F to kill E.coli germs rapidly.

FAQs

How many calories are in a bacon avocado cheeseburger?

The recipe for avocado burgers below is about 759 calories per serving.

Is an Avocado Bacon Burger good?

Yes! Juicy, flavorful, and hassle-free, avocado bacon burgers are the perfect dish to serve on the Fourth of July, Labor Day, game days, and even busy weeknights. You won’t believe how much savory, zesty flavor there is in every bite of this simple dish.

Other Ground Beef Recipes You Might Also Like:

If you try this Avocado Bacon Barberque Burger recipe or any other one of our beef dinner recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Avocado Bacon Burger Recipe

If you love avocados and bacon, you must try this delicious Avocado Bacon Burger recipe. Simply put, it is made by layering beef burger patties with guacamole and turkey bacon in a buttery brioche burger bun. To me, this is a next-level burger with minimal effort.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 20

Resting time 30

Total Time 1 10

Servings servings

Calories 759kcal

Author Aysegul Sanford

Ingredients

For The Burger:

1 lb ground beef I used 85/15
½ teaspoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon paprika
1 teaspoon kosher salt
½ teaspoon black pepper
Vegetable oil olive or avocado oil would work to oil the grates
4 slices of sliced cheddar cheese optional – American Cheese, Swiss Cheese or Pepper Jack Cheese would also work
1 large tomato sliced
4 burger buns I used my Brioche Buns
4 lettuce leaves

For The Bacon

8 slices turkey bacon (8oz) or regular bacon would also work

For The Guacamole

1 clove garlic minced
1 tablespoon lime juice
½ teaspoon kosher salt
2 ripe avocados

Instructions

Line a small sheet pan with parchment paper. Set it aside.
To make the burger patties: Place ground beef, Worcestershire sauce, garlic powder, paprika, salt, and black pepper in a large bowl. Mix until well combined. Divide it into 4 equal portions and flatten them into ¾-inch thick burger patties that are about 3 inches in diameter. Make a dent in the middle of each patty using a small flat-bottomed ramekin (please refer to how-to images for a visual).
Transfer patties onto the prepared baking sheet. Cover them with plastic wrap and freeze for 30 minutes.
To cook the bacon in the oven: Preheat the oven to 400 degrees Fahrenheit. Line turkey bacon slices on the wire rack (or on a parchment-lined baking sheet) making sure not to overlap. Bake in the preheated oven for 10 minutes. Remove from the oven, flip them and bake for another 5 minutes. Set them aside.
To make the guacamole: Mix together garlic, lime juice, and salt in a large bowl. Cut the avocados in half and scoop out the avocados and place them into the bowl. Using the back of a fork (or a potato masher) mash the avocados until it reaches to your desired level of chunkiness. Taste for seasoning and add in if necessary.
To cook the burgers: Preheat a gas grill* to 400 degrees F. Dip a wad of paper towel into vegetable oil and then generously wipe the grates. Place beef patties on the grill and cook for 4-5 minutes. Flip the burgers and cook for another 4 minutes or until a thermometer inserted in the middle registers 125 degrees F for medium-rare, 130 degrees F for medium, and 155-160 degrees F for well done.
When they are done, move them from the direct heat and top each burger with a slice of cheese, if using. Let the residual heat melt the cheese for 45 seconds to a minute.
Transfer the burgers onto a plate, cover them with foil and let them rest for 5 minutes.
If preferred, while the burgers rest, lightly toast buns (off direct heat) on the grill, for a minute or two.
To assemble the burgers: Place the bottom bun on a plate. Line it with avocado, tomato slice, burger meat, bacon, and a lettuce leaf. Put the top bun on. Repeat with the rest of the burgers. Serve!

Notes

No grill, no problem: Alternatively, you can use a grill pan or a skillet to cook your burger patties on the stove top.
This recipe is written for four people, but you can multiply it as many times as you want.
Prefer pork bacon instead? Simply use regular bacon and if you need help, here is a great baked bacon recipe.
Put a thumbprint in the burger: This tip is one of Bobby Flay’s tricks to make the best burgers – When placed on the grill, beef patties tend to bulge in the center, leading to unevenly cooked meat. Though you may want to fix misshapen burgers by pressing down on them with a spatula, this solution can lead to dry, flavorless meat. For best results, then, I recommend creating an indentation in the center of your uncooked beef patties using your thumb or a small, flat-bottomed ramekin. As the beef expands, the dent will disappear, and you’ll have perfectly shaped guacamole burgers.
Storage: To store leftovers place each ingredient in its own airtight container. When ready to eat, reheat and assemble them one by one.
Reheat: To reheat your guacamole bacon burgers, reheat the meat in a low heat oven (300 degrees F for 7-10 minutes) or a skillet. Once warm, assemble the rest of your burger using the remaining ingredients.

Nutrition

The post Avocado Bacon Burger appeared first on Foolproof Living.

Fresh Peach Salsa

Aysegul Sanford — Fri, 24 Jun 2022 15:47:52 +0000

Fan of Mexican-inspired condiments? Be sure to also try my Corn and Bean Salad, Easy Guacamole, Mango Pineapple Salsa, or pick your favorite from my collection of fun Mexican Party Food ideas.

Ingredients

With a few simple, fresh ingredients, you can enjoy this easy peach salsa recipe as an appetizer or a great topping year-round.

To make this easy homemade fresh fruit salsa recipe gather your fresh peaches, cherry tomatoes, red bell pepper, jalapeño pepper, red onion, fresh lime juice, salt, and black pepper. It is optional, but you can also add fresh cilantro and a little chili powder to finish it off.

Substitutions & Possible Additions

Peaches: Any peach varieties such as white peaches, yellow peaches, nectarines, or even grilled peaches would work for this Mexican peach salsa. When buying peaches, I recommend picking ones that are not overly ripe, as the ripe ones tend to be too juicy. You do want some of the juices, but it should be just enough to compliment the dressing instead of overpowering it.
Tomatoes: I used cherry tomatoes, but you can try Roma tomatoes or other heirloom varieties, such as San Marzano or Brandywine are also delicious.
Onions: Use white (such as Vidalia onions) or green onions as a substitute for red onions.
Garlic Cloves: A clove of garlic finely minced can add a burst of flavor and can be added in the end.
Nuts & Seeds: Add in a handful of walnuts or pepitas for a bit of a crunch.

How To Make

This delicious homemade fresh peach salsa recipe comes together in 15 minutes and mixes the freshest ingredients for a mouthwatering addition to any meal. Here are the steps:

Prep ingredients: Place fresh ripe peaches, cherry tomatoes, red bell pepper, jalapeno pepper, and red onion in a large bowl.
Add seasonings: Sprinkle with kosher salt and black pepper, and pour lime juice over the assembled ingredients.
Toss and garnish: Lightly mix ingredients together. If you choose, you can add chili powder and cilantro as your garnish.
Serve: You can serve immediately. However, if you have the time, let your peach jalapeno salsa sit for 15 to 30 minutes to let the flavors to blend.

How To Store

If you didn’t finish this delicious peach salsa in one sitting (is that even possible?), you have options for preserving that fantastic flavor.

Storage: For the best results, you can store your homemade peach salsa in an airtight container for up to 2 days in the refrigerator.
Freezing: I do not recommend freezing this salsa recipe.

What to Serve with Peach Salsa

This homemade salsa recipe is perfect when you want to add a Mexican flavor to chicken, pork, or fish recipes. But guess what? It is so versatile that you can pretty much use it anywhere you use regular tomato salsa, which is probably why some even call it, peach pico de gallo.

Here are a few ideas to get you started:

With your favorite tortilla chips: A great appetizer! Chips and salsa, how can you go wrong?
Makes a great topping: Vegetable-filled Burrito Bowls or Baked Chicken Breasts smothered in this fruity and spicy peach salsa recipe. Need I say more?
Peach salsa for fish: This recipe is a great accompaniment for grilled fish like this Grilled Mahi Mahi. It would also be delicious on Grilled Shrimp or Breaded Fish.
Tacos: Of course! Fresh salsa is terrific on tacos, and this salsa recipe with peaches pairs amazingly well with tacos, especially fish tacos. For an elevated taco experience, try it on; Brisket Tacos, Flank Steak Tacos, and a vegan-friendly Black Bean Quinoa Taco.

Variations

There are many ways to customize this peach and tomato salsa recipe to suit your tastebuds.

Turn up the heat: For a spicier peach salsa, leave the seeds in the jalapeno peppers. If you are a brave soul with an affinity for super spicy salsa, then swap jalapenos with habanero peppers.
Cool it down: If heat isn’t your thing, you can adjust your spice level. Use fewer hot peppers, or omit the hot peppers altogether for a mild fruity salsa still loaded with flavor.
Without tomatoes: If you’re not a fan of your peach salsa with tomatoes, you can simply leave them out. It will be sweeter but still delicious.
Cilantro: If peach cilantro salsa is not your thing, simply leave the cilantro out and make it without. It will be just as delicious.

Expert Tips

Here are a few foolproof tips that will ensure each bite is nothing short of sweet and juicy peach perfection.

Added Salt: If you are serving this fresh fruit salsa with tortilla chips, I recommend adjusting the amount of salt you use to prevent it from being overly salty.
Bite-Size: I suggest finely diced peaches (½-inch cubes) to achieve a better blend of flavors, but if you prefer a chunkier salsa, you can chop the pieces a little larger.
Marinate: If time permits, let it sit in the fridge for 15-20 minutes to allow the flavors to marinate and blend.

FAQs

Can you freeze fresh peach salsa?

It is not recommended that you freeze fresh peach salsa. The freezing process will alter the texture and consistency of your salsa. For optimal flavor, you should eat this salsa with peaches and tomatoes fresh.

Can you can fresh peach salsa?

Most canned peach salsa recipes are made by cooking peaches and tomatoes before preserving them in a jar. Since this recipe is made with fresh peaches and tomatoes, it would not be ideal for canning.

Other Delicious Peach Recipes You Might Like

Do you have an abundance of just-picked peaches? Need more ideas about what you can do with these sweet juicy gems? I have listed a few more recipes to satisfy your cravings during the peach season and all year round.

If you try this Fresh Peach Salsa recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Fresh Peach Salsa Recipe

This Fresh Peach Salsa recipe is made in 15 minutes with juicy peaches, tomatoes, jalapeno peppers, and red onion. Serve it as a condiment over grilled fish or chicken, fish tacos or by itself with tortilla chips on the side.

Course Condiment – Dip

Cuisine American

Diet Vegan

Prep Time 15

Total Time 15

Servings servings

Calories 81kcal

Author Aysegul Sanford

Ingredients

4 peaches cut into small pieces (½ inch cubes) – approximately 2 cups – pick firm but ripe peaches
1 cup cherry tomatoes sliced
1 small red bell pepper seeded and chopped
1 jalapeno pepper seeded and chopped
½ red onion chopped
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup lime juice
½ cup chopped fresh cilantro optional
¼ teaspoon chili powder optional

Instructions

Place peaches, tomatoes, red bell pepper, jalapeno, red onion, salt and pepper in a large bowl.
Drizzle it with lime juice and give it a toss.
Garnish with cilantro and chili powder, if using.
Taste for seasoning and add in if necessary. Serve it with your favorite tortilla chips.

Video

Notes

This recipe yields approximately 3 cups of fresh peach salsa.
Peaches: Any peach varieties such as white peaches, yellow peaches, nectarines, or even grilled peaches would work in this recipe.
Storage: You can store the leftovers in an airtight container for up to 2 days in the fridge.

Nutrition

The post Fresh Peach Salsa appeared first on Foolproof Living.

Spinach and Feta Cheese Börek

Aysegul Sanford — Tue, 14 Jun 2022 22:52:59 +0000

What is Borek?

Crisp and rich, borek is a savory Turkish pastry often served at breakfast and brunch. It’s made by layering ultra-thin dough, an egg mixture, and various fillings. Borek also comes in many shapes and sizes, ranging from cigarette-shaped rolls to large trays.

Traditionally, chefs prepare borek with Turkish yufka dough, an ultra-thin, unleavened dough made from flour, water, and salt. Yufka pastry leaves recipes—like borek—often use layers of a yogurt or milk mixture to keep the dough equally moist and flakey.

Although feta and spinach borek is a quintessential Turkish dish, you can find Turkish borek recipes across the former Ottoman Empire. The Balkans, Eastern Europe, and even Northern Africa are just a few places. Perhaps because of the pastry’s geographic range, its name has many alternate spellings. “Bourek,” “burek,” “börek,” and even “bòrek” are all popular variations.

Recipe Ingredients

Who knew authentic Turkish cuisine could be so easy to make? This spinach borek recipe only uses simple ingredients that you can find at your local grocery store.

Phyllo Dough: You’ll need one package of phyllo dough to make this recipe, which you can find in the grocery store’s frozen section. Though chefs traditionally make Turkish borek dough from layers of yufka, phyllo dough (this is the brand I used) is easier to find here in the U.S. so that’s what I am using. Be sure to thaw it in the fridge overnight.
Yogurt Wash to Keep Layers Moist: For the yogurt wash, gather olive oil, whole milk, egg, plain unsweetened yogurt, salt, and black pepper.

Borek Filling: In this spinach burek recipe, your filling will consist of olive oil, chopped onion, baby spinach, kosher salt, black pepper, crumbled feta cheese, sesame seeds, and egg yolks. You may also add poppy seeds or Nigella seeds if desired.

Substitutions

Cheese: Turkish feta cheese is a classic in this traditional börek recipe, but shredded mozzarella, cheddar cheese, and Monterey jack would also work.
Oil: If you’d rather not use olive oil, you can make this bourek recipe extra rich by using melted butter instead. Just make sure the butter is cool before using it.
Baby spinach: Swiss chard makes an excellent substitution for fresh spinach in this Turkish cheese pastry, as long as you sauté it first. You could also replace the baby spinach with potatoes for a heartier filling.

How to Make Borek with Spinach

Sheet pan borek is one of my recipe book’s tastiest and most effortless Turkish side dishes. You can learn how to make borek like an expert in just a few simple steps.

Cook the Vegetables & Make the Filling

Sauté the veggies: Heat olive oil in a large skillet over medium heat. Add the onion to the pan and cook, frequently stirring, until translucent (4-5 minutes). Then, add the baby spinach, salt, and pepper to the pan. Toss the mixture every few minutes using kitchen tongs. Let it cook until the spinach loses most of its volume (approx. 5 minutes). Turn off the heat and let the veggies cool for 15-20 minutes.
PRO TIP: If your veggie filling has too much liquid, I recommend straining the juices using a colander. Straining will keep your borek from turning soggy when fully assembled.
Prepare the yogurt milk mixture: While your vegetables cool, whisk your olive oil, milk, egg, whole-milk yogurt, salt, and black pepper in a measuring cup.
Preheat the oven: Preheat the oven to 350 degrees F.

Layer the Phyllo Dough

Layer the bottom borek sheets: Line your sheet pan with parchment paper. Then, layer sheets of phyllo dough onto the parchment paper until the whole pan is covered, using as many sheets as necessary. Let any excess dough hang over the sides.
Brush the phyllo: Lay a second layer of phyllo on top of the first, covering every part of the sheet pan. Pour 3-4 tablespoons of the milk mixture over the sheets, and use a pastry brush to spread it evenly over the dough.
Add layers: Add another two layers of phyllo sheets on top of the first. Brush the top layer again with yogurt wash. Then, place one more layer of phyllo dough on the washed layer. Don’t brush this top layer with the milk mixture.
Layer the filling: Distribute your cooled sautéed veggies over the top sheet of phyllo in one even layer. Then, sprinkle the crumbled feta cheese evenly over the spinach.

Layer the top borek sheets: Place another two layers of phyllo dough over the spinach filling, covering it completely. Brush the top layer with the milk and yogurt wash. Then, place two more layers of phyllo dough on top of the washed layer. Brush the top of the assembled pastry with an even layer of the yogurt mixture.
Fold excess dough: If any sheets are hanging over the side of the pan, fold them in toward the pastry’s center. Be sure to brush this extra dough with the milk mixture. At this point, your borek should look moist and tightly packed.

Cut the pastry: Cut your borek into 12 equal pieces using a knife.
Add toppings: Mix the egg yolks in a bowl. Brush the top layer of the borek with a generous layer of egg wash. If desired, sprinkle the top with sesame seeds and nigella seeds.
Bake: Bake the borek in the preheated oven for 30-35 minutes or until the top is golden brown.
Serve: Remove the pastry from the oven and let it cool for 15-20 minutes on a wire rack. Then, slice it along the pre-cut lines, and serve while still warm.

What to Serve with Borek

There’s a reason why so many people call it “borek bread.” This flaky and flavorful Turkish side makes a perfect pair with any dish you’d eat with bread, from light salads to meaty mains.

Serve it with a simple salad: This cheese borek recipe will bring out your favorite salads’ crisp, garden-fresh flavors. I recommend serving the pastry alongside my Turkish White Bean Salad or Turkish Tabbouleh for a Turkish spread. Other tasty options include Spring Mix Salad, Mediterranean Quinoa Salad, or any of my other fan-favorite Quinoa Salads.
Pair it with your favorite soup recipes: Warm, comforting, and gooey to boot, nothing pairs better with soup than freshly baked burek. If you’re craving something creamy, you’ll go head over heels for my Sweet Potato Soup and Creamy Zucchini Soup. You can also make Turkish Red Lentil Soup or Carrot and Ginger Soup for bold flavor.
Serve burek as a side dish for meat dishes: If you want to take your menu game to the next level, spinach and feta borek is a savory side no one can resist. This simple pastry will bring out the rich notes of your favorite main course, like Turkish Meatballs and Meat and Potatoes.
Make it a part of a Mediterranean mezze plate: Like Spanish tapas and Italian antipasti, the Middle Eastern mezze plate is a spread of small, appetizer-like dishes. Prepare the perfect mezze with spinach burek—served alongside Tzatziki, Turkish Eggplant Yogurt, and Turkish tea, of course!

How to Make Ahead, Store, and Freeze

Make meal prep stress a thing of the past with this Turkish cheese borek recipe. Whether you make this dish a day or an entire month in advance, these storage tips have you covered.

Make ahead: To make your pastry ahead of time, cook the burek spinach and onions one day in advance. Store the veggies in an airtight container in the fridge, removing it when you’re ready to assemble your borek. Another option is to assemble the entire pastry, cover it with plastic wrap, and store it in the fridge overnight. Then, cook your burek as usual when ready to eat.
Store: Leftover borek will stay fresh for up to 3 days when stored in an airtight container. Just be sure to let it reach room temperature before storing.
Freeze: You can freeze your spinach burek recipe for up to one month before baking it. Just be sure to cover the pastry tightly with plastic wrap and cover it with aluminum foil to prevent freezer burn.
Thaw: Transfer your burek from the freezer to the fridge one full day before you plan to bake it. Then, bake the pastry according to the standard cooking directions (350 degrees F. for 30-35 minutes).

Filling Variations

The sky’s the limit when it comes to filling this Turkish cheese pastry. Whether you want a borek recipe with meat or a cheese burek for feta fans, these popular fillings are just what you need.

Meat borek: Make your pastry extra satisfying by adding a savory protein. Any meat will work, but ground beef borek, borek with minced meat, and ground lamb borek are some of my favorite savory fillings.
Cheese & herbs: Don’t want to add veggies? No problem! Borek with cheese and fresh herbs is a common filling you’ll adore. Simply fill your Turkish filo pastry with feta cheese and fresh parsley.
Try it with different vegetables: When you make burek, spinach is only one of the countless delicious veggies you can use. Roasted Shiitake Mushrooms and Baked Portobello Mushrooms are two of my favorite alternatives.

Expert Tips

You don’t have to be a master chef to make international eats. With these foolproof tips, your cheese and spinach borek will come out flaky, gooey, and decadent every time.

Don’t worry about torn phyllo dough: Phyllo dough is so delicate that it may tear while you work with it. Don’t worry! You can easily pinch phyllo dough back together, and a few tears won’t ruin the dish.
It’s OK if you miss a layer: Don’t stress if you miss a layer when assembling your borek. This dish is highly forgiving, and it’s always better to have too few layers than too many.
Cover the filo sheets with a damp towel: As you are making this Turkish spinach borek recipe, be sure to cover the filo dough sheets with a damp towel to prevent them from drying.
Don’t skimp on the yogurt wash: Be sure to spread the yogurt wash evenly over your Turkish pastry. Every layer should be adequately moist after brushing.
Slice before baking: Slicing the borek pastry before it goes into the oven will make cutting and serving much easier. Simply slice the dough into your ideal portion sizes when you finish layering your borek.
Let the borek sit overnight: Though this step is optional, I highly recommend letting your borek recipe sit in the fridge overnight. Allowing your borek to rest will give your phyllo dough time to absorb the flavorful liquid, giving your pastry extra moisture and savoriness.
Strain your veggie mixture: If your sautéed veggie mixture has any liquid, I suggest straining it in a colander before adding it to your borek. Too much liquid will turn your pastry soggy.
Prewashed baby spinach: If you have a busy schedule or simply don’t want to spend hours in the kitchen, prewashed baby spinach will save you oodles of time.
Phyllo dough vs. puff pastry: Though phyllo dough and puff pastry can be found in the same section of the grocery store, they are not interchangeable. French puff pastry contains many layers of dough and butter, which rise and become airy in the oven. By contrast, phyllo pastry is paper-thin and bakes to a super fine, flaky texture.

FAQs

You don’t have to be Turkish to be a borek buff. This handy FAQ will answer all your questions about my recipe for Turkish borek, from the dish’s national origins to its nutritional content.

Is borek the same as spanakopita?

Turkish borek and Greek spanakopita come from the same family of pastry. However, the two often differ in preparation and texture, with Greek spanakopita often having a flakier, puffier crust.

Is it burek or borek?

Both spellings of this pastry are technically correct, depending on the country. Turkish people tend to spell the name as “borek,” while “burek” is more common in the Balkans.

What countries have burek?

Many may think of borek as Turkish food. However, you can find this iconic dish in numerous countries across the former Ottoman Empire. This area includes countries in the Balkans, Middle East, and Northern Africa.

Is spinach borek healthy?

This recipe for burek with cheese isn’t the healthiest, with many calories coming from fats and carbs. However, borek can provide essential nutrients from its vitamin-rich spinach and calcium-rich feta when enjoyed in moderation.

How do you eat borek?

Traditionally, people have Turkish cheese borek for breakfast or brunch during family gatherings. However, you can eat borek alongside any meal in place of bread.

Other Turkish Recipes You Might Like:

Cheesy Parsley Phyllo Dough Rolls
Bulgur Pilaf
Karniyarik
Tahini Yoghurt Dressing
Mediterranean Green Beans
Mediterranean Hummus Dip
Want to see more? Check out all our Turkish recipes on the site

If you try this Turkish Borek recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Spinach and Feta Cheese Börek – Turkish Borek Recipe

Learn how to make Spinach and Feta Cheese Borek – A classic Turkish Borek recipe made with stuffing phyllo sheets with spinach and feta. This authentic and simple recipe can be made ahead and baked right before serving for a warm and delicious breakfast or brunch recipe.

Course Appetizer, Breakfast

Cuisine Turkish

Diet Vegetarian

Prep Time 30

Cook Time 35

Total Time 1 5

Servings slices

Calories 174kcal

Author Aysegul Sanford

Ingredients

For the Spinach and Feta filling:

1 tablespoon olive oil or any vegetable oil such as avocado oil
1 medium-size onion peeled and chopped
16 oz. baby spinach leaves washed and dried
1/4 teaspoon kosher salt*
1/4 teaspoon black pepper
8 oz. crumbled feta cheese

For The Milk Yogurt Mixture:

3 tablespoon olive oil or any vegetable oil such as avocado oil
½ cup whole milk
1 large egg
2 tablespoons plain whole-milk yogurt
1/2 teaspoon salt
1/4 teaspoon black pepper

For The Layers:

1 package of Phyllo Dough* thawed overnight in the fridge
2 egg yolks
2 tablespoons sesame seeds
½ teaspoon Nigella seeds optional

Instructions

Cook the filling: Heat 1 tablespoon of olive oil in a large pan at medium heat. Add the chopped onion and cook, stirring frequently, until translucent, 4-5 minutes. Add the spinach, salt, and pepper. Cook it, tossing it every few minutes using kitchen tongs, until the spinach loses most of its volume, around 5 minutes. Give it a stir and turn the heat off. Let it cool for 15 minutes.
Preheat the oven to 350 degrees F.
Make the yogurt milk mixture: Whisk olive oil, milk, egg, yogurt, salt, and black pepper in a bowl until combined.
To assemble: Line a baking sheet (mine is 12X17) with parchment paper. In a single layer, place sheets of phyllo dough onto the parchment paper. Use as many sheets as you need to make sure that the pan’s whole surface is covered. It is okay if some filo is overhanging on the sides.
Place another layer of phyllo on top of the first, again making sure that the bottom of the pan is covered. Pour 3-4 tablespoons of the milk mixture on the top layer of dough and brush it over the filo sheets, making sure that it is evenly spread.
Stack another two layers of phyllo dough on top of the first two. Again, brush the milk mixture over the top phyllo sheet. Then, cover the top sheet with one more layer of phyllo dough—not two. Do not brush the top sheet with the milk mixture again.
Spread the now-cooled spinach and crumbled feta cheese evenly over the top layer of phyllo sheets.
Place another two layers of phyllo sheets over the filling, covering it completely. Brush another 3-4 teaspoons of the milk mixture over the topmost sheet. Then, place two final layers of phyllo dough on top of the washed layer, and brush the top with the milk mixture. You should have 9 layers of dough in total.
If there are sheets overhanging on the side, fold them in towards the pastry’s center and make sure that they are brushed with the milk mixture. At this point, the borek should look nicely moist and tightly packed.
Using a sharp knife, pre-slice borek into 12 equal pieces (please refer to the video for a visual).
Mix egg yolks in a bowl.
Brush each slice with egg yolk and sprinkle with sesame seeds and nigella seeds if using.
Bake in the oven for 30-35 minutes or until it turns golden brown.
Let it cool for a few minutes, slice, and serve while it is still warm.

Video

Notes

Prior to adding salt to the filling, it is good to taste your feta cheese and determine if you need more salt or not.
If you have time, I recommend letting your borek rest before baking it. Simply cover the baking sheet with plastic wrap and place it in the fridge. Let the pastry rest for a few hours or up to overnight. Then, bake as usual.
Depending on the size of the sheet pan you are using, you may not need to use the whole package of phyllo dough.
Strain your veggie mixture: If your sauteed veggie mixture has any liquid, I suggest straining it in a colander before using it as a filling. Too much liquid will turn your pastry soggy.
Don’t worry about torn phyllo dough: Phyllo dough is so delicate that it may tear while you work with it. Don’t worry! You can easily pinch phyllo dough back together, and a few tears won’t ruin the dish.

Nutrition

This recipe was originally published in November 2013. It has been updated in June 2022 with new text, photos, and a how-to video with very minor edits (mostly for clarification) to the originally published recipe.

The post Spinach and Feta Cheese Börek appeared first on Foolproof Living.

Cream of Zucchini Soup

Aysegul Sanford — Tue, 14 Jun 2022 14:35:42 +0000

As zucchini season nears, you may start looking for an excellent zucchini soup recipe that you can serve warm or cold. This “Cream of Courgette Soup”, as she would call it, was passed down from my mother and has proven time and again to be the best zucchini soup recipe.

If you’re not in the mood for soup but still want to use your fresh zucchini from your kitchen garden, check out some of my other zucchini recipes, such as Zucchini Shrimp Scampi, Zucchini Noodles, Baked Zucchini Fritters, or Paleo Zucchini Bread with Almond Flour. During the summer months, when I have so much zucchini to use these are the recipes I make.

Why I Love This Recipe:

The wonderful thing about this easy soup is that it is so versatile. Regardless of who you are or where you are, there is a way to make this soup into something you love.

Garden Fresh: This soup is excellent for using up all those fresh garden zucchini (aka courgette) that you have been growing all summer long.
5 Ingredients, One Pot, and 30 minutes is all you need: This easy creamy zucchini soup recipe only requires 5 ingredients (plus salt and pepper) and is made in one pot.
Creamy without Heavy Cream: Thanks to the addition of one small potato, the soup is super creamy without a drop of heavy cream.
Diet-Friendly: Zucchini is a healthy source of vitamins and minerals. Without modifying the recipe, you have a gluten-free, low-carb, dairy-free, low calorie, and vegan-friendly soup. It can also be made keto-friendly with one minor adjustment.
Enjoy Year-Round: On a cold winter night, you can warm the soup up, providing warmth and comfort without being too heavy. Enjoy it cold in the summer and let the fresh zucchini cool you off after a day in the heat.

Ingredient Checklist:

As I mentioned before, you will only need 5 core ingredients (plus salt and pepper) for this comforting soup. Grab them at any local market or from your own garden!

You will need 4 medium-sized zucchini (approximately 1 1/2 lbs), 1 small/ medium onion, 1 medium-sized Yukon Gold potato (5 oz.), 2 cloves of garlic, 4 cups of vegetable broth, 1 teaspoon of Kosher salt, and 1/2 teaspoon of black pepper.

Toppings and Substitutions:

Optional Toppings: While this creamy courgette soup is perfectly delicious by itself, I decided to top it off with a dollop of my Greek Yogurt Sauce (made with plain yogurt) and a squeeze of fresh lemon juice. I also sprinkled it with some chopped fresh dill but fresh parsley would also work.
Vegetable Broth or Chicken Stock: I wanted my zucchini soup vegan so I used vegetable broth as the liquid in the recipe. However, if you are okay with it not being vegan/vegetarian, you can make your zucchini soup with chicken broth. If you decide to do so, simply replace the 4 cups of vegetable broth with 2 cups of chicken broth and 2 cups of water. Avoid using 4 cups of chicken broth, as the chicken taste will overpower the rest of the dish.
With this being said, if you plan to serve this soup cold, it is highly recommended that you use vegetable stock. This will bring out the fresh flavors of the vegetables used.

How to Make Zucchini Soup Recipe:

Prepare Ingredients: Prepare zucchini by cutting into 3-inch pieces (peeling is optional). Next, peel and cut the potato into chunks. Then, peel the onion and cut it in half (no need to chop). Lastly, peel the garlic cloves.

Combine Ingredients: Combine zucchini, onion, potato, garlic, vegetable broth, salt, and pepper and dump into a large pot, dutch oven, or 4-quart saucepan. Place the lid on top and place over medium-high heat.
Boil and Simmer: Bring mixture to a boil and simmer for 20-25 minutes or until zucchini is tender. You can check doneness by inserting a knife through one of the zucchini or potato pieces. If it comes in and out easily, your zucchini potato soup is ready for blending.

Blend: Remove from heat and blend mixture using an immersion blender. If you do not have an immersion blender, you can use a regular blender or a food processor. Simply puree until it is creamy with no chunks remaining.
Garnish: Add an optional garnish of yogurt sauce. You may substitute yogurt sauce with a dollop of sour cream, if you prefer. Add a squeeze of lemon or lime juice and top with fresh dill for a little extra flavor, taking this soup to the next level.

How to Serve:

When serving this delicious soup, use your creativity! There is an easy way to make this soup perfect for anyone. Below you will find my favorite ways to enjoy this delicious cream of zucchini soup.

Creamy Yogurt Topping: My favorite option for garnish is my quick and easy Greek Yogurt Sauce. This was a staple at home growing up in Turkey and it is how my mom served it. It makes a great addition to the soup and many of my other Turkish dishes.
Sour Cream: Depending on what you have in your kitchen, you can easily top this Cream of Zucchini Soup with a dollop of sour cream instead of the yogurt sauce.
A drizzle of Extra Virgin Olive Oil: For a simple garnish, I usually drizzle it with a tablespoon of olive oil, a squeeze of lemon juice, and sprinkle it with a pinch of flaky sea salt and an optional red pepper flakes (for some heat) to finish.
Cheese: A sprinkling of feta or parmesan cheese is an excellent addition to this light soup.
Fresh Dill (or parsley): You may even want to visit your garden for a fresh sprig of dill to top off this soup. Alternatively, you can also use fresh Italian parsley as garnish.
Crusty Bread: If you are looking for a heartier option, serve this soup with a crusty loaf of bread like my No-Knead Bread or Olive Bread. Both of these bread recipes pair well with many creamy soups, providing a great combination of flavors and textures.

Storage and Freezing Instructions:

Storage: This Cream of Zucchini Soup can be stored in a refrigerator for up to 3-4 days in an airtight container. Before sealing the container, ensure the soup has reached room temperature.
Freezing: You can freeze it by bringing the pureed soup to room temperature and sealing it into a freezer-safe airtight container. This soup can be frozen for up to 30 days. To thaw, remove it from the freezer a day before and let it thaw in the refrigerator. Heat it in a large saucepan before serving.

Variations:

If you are looking to change up this recipe, there are some easy adjustments that you can make. This soup easily fits into many diets, so there is a delicious option for everyone!

Yellow Squash: If you have some yellow squash in your garden, you may opt to make a zucchini yellow squash soup. Replace 2 of your zucchinis with 2 yellow squash.
For a Keto Zucchini Soup: Replace the potato with ½ cup of heavy whipping cream. When your boiling is near completion, add the heavy whipping cream, stir, and bring to a boil.

FAQs:

Do You Peel Zucchini for Soup?

I do not peel the zucchini when making this soup. Fresh zucchinis during zucchini season have thin, tender skin, so you can skip the peeling. Just remember, if you choose to leave the skin on, thoroughly wash before chopping.

Can You Freeze Cream of Zucchini Soup?

Yes, you can freeze this easy zucchini soup! Simply bring to room temperature, and seal in an airtight, freezer-safe container. Your soup is then ready to be stored in a freezer for up to 30 days.

Other Vegetable Soup Recipes You Might Like:

If you are looking for other creamy vegetable soups made with simple ingredients, check out some of my other reader favorite recipes below:

Carrot Soup
Chilled Cucumber Soup
Jerusalem Artichoke Soup
Pumpkin Soup with Ginger
Vegetarian Sweet Potato Soup with Chickpeas
Vegan Butternut Squash Soup
Need more inspiration? Be sure to check out all our Healthy Soup Recipes.

If you try this Cream of Zucchini recipe or any other one of our zucchini recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Cream of Zucchini Soup Recipe

A healthy zucchini soup recipe made with 5 ingredients in one pot in 30 minutes. This is the best way to use your garden zucchini. Serve it warm or cold this easy soup is guaranteed to please.

Course Soup

Cuisine Turkish

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 74kcal

Author Aysegul Sanford

Ingredients

4 medium sized zucchini (approximately 1 ½ lbs) peeled & cut into 3 inch pieces
1 small onion peeled and cut into half
1 medium-sized 5 oz. Yukon gold potato, peeled and cut into chunks
2 cloves garlic peeled
4 cups of vegetable broth or chicken broth*
1 teaspoon Kosher salt
½ teaspoon black pepper

Optional Toppings:

1 cup Greek Yogurt Sauce or a few dollops of sour cream
4 tablespoons Lemon Juice Freshly squeezed
2 tablespoon fresh dill or fresh parsley chopped
extra virgin olive oil

Instructions

Place zucchini, onion, potato, garlic, vegetable broth, and salt and pepper in a medium size saucepan with a lid over medium-high heat.
Bring to a boil and let it simmer for 20-25 minutes until zucchini and potato are softened and tender.
Off the heat, using an immersion blender (regular blender or food processor), puree soup until creamy and no chunks remaining.
Garnish with a dollop of yogurt sauce, sour cream, a drizzle of olive oil, or a squeeze of lemon juice and fresh herbs.

Video

Notes

Do You Peel Zucchini for Soup? I do not peel the zucchini when making this soup. Fresh zucchinis during zucchini season have thin, tender skin, so you can skip the peeling. Just remember, if you choose to leave the skin on, thoroughly wash before chopping.
Use chicken broth: I wanted my zucchini soup vegan so I used vegetable broth as the liquid in the recipe. However, if you are okay with it not being vegan/vegetarian, you can make your zucchini soup with chicken broth. If you decide to do so, simply replace the 4 cups of vegetable broth with 2 cups of chicken broth and 2 cups of water. Avoid using 4 cups of chicken broth, as the chicken taste will overpower the rest of the dish. With this being said, if you plan to serve this soup cold, it is highly recommended that you use vegetable stock. This will bring out the fresh flavors of the vegetables used.
Storage: This Cream of Zucchini Soup can be stored in a refrigerator for up to 3-4 days in an airtight container. Before sealing the container, ensure the soup has reached room temperature.
Freezing & thawing: You can freeze it by bringing the pureed soup to room temperature and sealing it into a freezer-safe airtight container. This soup can be frozen for up to 30 days. To thaw, remove it from the freezer a day before and let it thaw in the refrigerator. Heat it in a large saucepan before serving.
The calorie information below does not reflect any calories coming from the optional toppings.

Nutrition

This Zucchini Soup recipe was originally published on September 2013. It has been updated with new photos and helpful information on June 2021.

The post Cream of Zucchini Soup appeared first on Foolproof Living.

20+ Easy Mexican Recipes For Cinco De Mayo

Aysegul Sanford — Sun, 01 May 2022 17:07:00 +0000

We are just a week away from Cinco de Mayo and I cannot be more excited. To me, Cinco de Mayo means spring and lots and lots of good Mexican food and drinks. And with the life being the way it is right now we all need a reason for a good old fiesta.

Out-Of-This-World Tacos and Enchiladas

Talk about Mexican Party Food! Tacos and enchiladas never disappoint. Whether you make it ahead or put together a make-it-your-own taco buffet, they tend to be the first food to disappear.

Here are a few of my favorite ones:

Slow Cooked Beef Brisket Tacos

An out of this world, Slow Cooked Beef Brisket Tacos rolled in homemade corn tortillas and topped off with homemade guacamole and salsa. A crowd-pleaser that is surely guaranteed to please.

Black Bean Quinoa Tacos

If you are entertaining a crowd that is following a plant-based diet, these Quinoa Tacos are truly the best. Made with black beans and corn, they are topped off with Avocado Sauce and Lime Pickled Onions. Perfect for a meatless Monday or a taco Tuesday!

Chipotle Chicken Tacos with Jicama Slaw

My friend Liren of Kitchen Confidante makes these incredible Chipotle Chicken Tacos with Jicama Slaw. These tacos are full of flavor and such a nice way to change up from regular cabbage-based slaw to jicama slaw.

Grilled Flank Steak Tacos

My secret marinade and homemade corn tortillas take this Grilled Flank Steak Tacos to a whole new level. Topped off with my 4 ingredient guacamole and salsa, this taco recipe is one of my go-to easy Mexican dishes for a party.

Sweet Potato Wrapped Black Bean Enchiladas

When it comes to Simple Mexican recipes, my friend Traci of Vanilla and Bean is the best. This Sweet Potato Wrapped Black Bean Enchiladas is just the beginning of how amazing her recipes are.

This enchilada recipe uses thinly slice sweet potatoes wrapped in warm tortillas in a black bean sauce. I don’t know about you, but I think an enchilada recipe doesn’t get more creative than this. Put this on your Mexican party menu for your vegetarian friends.

Chicken Quesadilla Cake

Flour tortillas layered with refried beans, corn, jalapeños, chicken, tomatoes, and sweet peppers to make this Chicken Quesadilla Cake. Now, I used chicken here, but you can swap it with beef, shrimp or even tofu or mushrooms.

This is one of those Mexican dishes that go first whenever I make it for a party.

Crowd-Pleasing Chili Recipes (aka Mexican Food for A Crowd)

No Mexican themed dinner party can be complete without a big pot of chili. Agreed?

It is no secret that a big pot of chili is a great way to feed a crowd. The best part is that you can get as creative as you want. Here are my favorite chili recipes to get you started:

Best Chicken Chili Recipe

This Easy Chicken Chili Recipe is made with rotisserie chicken and canned beans, making it a perfect Mexican party food that you can make in less than 45 minutes.

Turkey Bean Chili

If you’d rather make chili with turkey, this 3 Bean Turkey Chili recipe is for you. Like all of these chili recipes, you can make a big batch a day in advance and serve on the next day.

Vegetarian Chili

Have vegan and vegetarian friends? No worries, because this vegan and vegetarian-friendly chili recipe is perfect for any diet. It all happens in a big pot and ready in less than an hour.

Quinoa Chili

If you are like me, a huge fan of quinoa, then you will love this Quinoa Chili recipe. It is protein-packed, easy to customize, and simple enough to make even for beginners. Not mention it is gluten-free, which is especially great if you have to think about various diets as you are planning your Mexican dinner party menu.

Can’t get enough Mexican-inspired quinoa recipes? If so, be sure to try my Mexican quinoa recipe.

White Chili Recipe

I am a big fan of tomato-based chilis, but I also love a good white chicken chili. This one is extra delicious with corn, white beans, and a dollop of sour cream on top.

Simple Mexican Side Dishes/ Mexican Appetizers

If you want to take a simpler route and serve only simple side dishes or appetizers, these few recipes are for you. Serve these quick Mexican recipes with chips on the side or just by themselves in a big bowl:

Fresh Peach and Walnut Salsa

I’d like to call this Fresh Peach and Walnut Salsa “Salsa with a Summery Twist”. The sweet and sour flavors truly elevate and dish that they are added in. This easy to make yet super creative salsa comes together in less than 15 minutes and is guaranteed to make your guests as for more. Serve with tortilla chips on the side and accept all the compliments.

Mexican Street Corn

This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime juice. Also called elotes, this easy to make Mexican Corn On The Cob Recipe is a perfect appetizer or side dish for any outdoor gathering. In my version here, I made it two ways – (1) on the cob and (2) in a skillet. They are both delicious and ready in less than half an hour.

Plus, if you have an air fryer, you can also make Air Fried Corn on The Cob and then easily turn them into Air Fryer Elotes as well.

Street Corn Pasta Salad

No Mexican-themed party food menu is complete without a pasta salad made with street corn. This Mexican macaroni salad is my go-to salad recipe when summer corn is at its peak. Not only it disappear right away, but also people ask for the recipe left and right.

Corn Black Bean Salad

If you are a lover of black beans and corn, you will love this Corn Black Bean Salad. With just a few ingredients, it comes together in under 30 minutes. It is one of the most delicious side dishes you can serve when the Mexican food craving hits.

Chicken Nachos

Tortilla chips layered with cheese, black beans, fresh tomatoes, avocado, and other veggies for a drool worthy Sheet-Pan Chicken Nachos perfect for any party. Take it out of the oven, serve warm, and accept the compliments.

Five Bean Salad

No Mexican-themed party is complete without a bean salad. And if you ask me, this Five Bean Salad is the one and only bean salad recipe you need. Flavored with homemade garlicky mustard dressing, it comes together in 20 minutes and can be made ahead.

Mexican Lentil Salad

This healthy Mexican Lentil Salad recipe comes from my dear friend Alexandra’s blog, Occasionally Eggs.

This creative salad recipe is perfect when you have health conscious friends/guests. Made with lentils, tomatoes, cucumber, corn and a zesty lime vinaigrette, it is perfect for a crowd.

Mexican Caviar Recipe (AKA Texas Cowboy Caviar)

Yes, the original name of this recipe is called Texas Caviar, but it has all the Mexican flavors in it. Most people also call this bean salad Mexican Caviar recipe. That is why I can’t help but include it in this list of easy to make Mexican food.

Mexican Street Corn Salad

Love corn? Yeah, me too.

When the summer corn is out, I make this Mexican Corn Salad. It is tangy, spicy and deliciously creamy.

Easy Mexican Cocktails – Aka Margaritas & Mezcalitas

No Mexican themed party is complete without delicious margaritas and mezcalitas. Here are a few of my favorites:

Blueberry Margaritas

If you are a fan of blueberries, then this Blueberry Margarita recipe is for you. Made with homemade blueberry puree and lightly sweetened with honey syrup, this is the most refreshing spring margarita that is guaranteed to please.

Strawberry Champagne Margaritas

This strawberry margarita recipe is not much different than your usual margarita recipe, but it is topped off with a healthy dose of Champagne. This is for those of you who want to celebrate the goodness of Mexican Cuisine and Cinco de Mayo in style.

Pineapple Margaritas

Raise your hand if you order Pineapple Margaritas every time you go to a Mexican restaurant.

Yup, my hand is up right there with you. If you are with me, I have good news for you because now you can make these bad boys at home with just a few ingredients and under 5 minutes.

And if you are like me, can’t decide between margaritas on the rocks or Frozen margaritas, no need to worry because this recipe features both.

Spicy Jalapeno Margaritas

Cilantro infused Jalapeno margaritas for those of you who are looking for a gourmet style margaritas. For those friends, who don’t mind a little bit of heat.

Watermelon Lime Margaritas Recipe

If you have never tried the watermelon and lime combination, I hate to tell you that you are missing out in life. I can’t imagine a better margarita recipe than Liren’s Watermelon Lime Margaritas to cool down your guests during your Cinco de Mayo party.

Classic Skinny Margarita

With only 5 ingredients (good tequila, fruit juices, agave nectar, and soda) my friend Becky of The Cookie Rookie has the best Classic Skinny Margarita recipe on her blog. Be sure to head out her blog to watch her video as well.

Pineapple Jalapeno Mezcalita

If you have never tried a mezcalita please stop what you are doing and head over to the closest liquor store to buy some Mezcal and make this Spicy Pineapple Jalapeno Mezcalita. It is smoky, sweet, spicy, and sour all in one cocktail.

Strawberry Basil Margarita

I just don’t think that it is okay to put together a list of Mexican food ideas for a party and not include a delicious strawberry margarita! If you agree, this Strawberry Basil Tequila Cocktail is a must-try.

It comes together in minutes and it is naturally sweetened with my honey syrup and juicy strawberries.

There you have it friends, my favorite Mexican themed party food recipes that are out-of-this-world delicious. I hope you found a few recipes to get you inspired as we get ready for the season of outdoor gatherings with friends and family.

Easy Mexican Recipe Ideas: Mexican Corn Salad

I believe that no Mexican-themed party is complete without street corn. This Mexican Corn Salad is my go-to summer salad when sweet summer corn is at its peak. However, you can also make it with canned or even frozen corn.

Course Salad

Cuisine Mexican

Prep Time 15

Cook Time 15

Total Time 30

Servings -6 servings

Calories 239kcal

Author Aysegul Sanford

Ingredients

For The Corn:

1 tablespoon vegetable oil or melted butter
6 ears of corn kernels cut from cubs - Approximately 4 ½ to 5 cups
½ teaspoon kosher salt
¼ teaspoon ground black pepper

For The Mexican Corn Dressing:

2 tablespoons mayonnaise I prefer vegan mayo
3 tablespoons sour cream
½ teaspoon chile powder
3 tablespoons lime juice freshly squeezed
½ teaspoon kosher salt
¼ teaspoon ground black pepper

For The Mexican Corn Salad:

1 medium-size jalapeno seeded and sliced/chopped
¼ cup red onion chopped finely
3 tablespoons fresh cilantro chopped - more to use as garnish
½ cup cotija cheese crumbled

Instructions

For The Grilled Mexican Street Corn Salad Recipe:

To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
Cut the corn off the cob and place the corn in a large bowl. Set aside to cool.
To make the Mexican Corn Dressing: Mix together mayonnaise, sour cream, chile powder, lime juice, salt, and pepper in a small bowl.
To assemble the Mexican Corn Salad: Pour the corn dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad.
Transfer the salad to a salad plate and top it off with cotija cheese and garnish with cilantro.

For The Skillet-Roasted Mexican Street Corn Salad Recipe:

To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 ½ to 5 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
To make the Mexican Corn Dressing: Mix together mayonnaise, sour cream, chile powder, lime juice, salt and pepper in a small bowl.
To assemble the Mexican Corn Salad: Pour the corn dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad.
Transfer the salad to a salad plate and top it off with cotija cheese and garnish with cilantro.

Notes

What if sweet corn is not available or I want to make this salt in the colder months?

I’m glad you asked! Canned or frozen corn make the perfect substitution to make this Mexican sweet corn recipe any time of year!

CANNED CORN SALAD RECIPE: If you choose to use canned corn to make this Mexican salad recipe, you will need 2 (15 oz) cans of corn. And make sure to drain and rinse to get rid of the extra salt and starch.

FROZEN CORN SALAD RECIPE: If you decide to opt-out for frozen corn, you will need 3 (10 oz) bags or 2 (16 oz) bags. And no need to thaw – simply remove from the freezer.

Follow the directions for the skillet method for both canned and frozen corn.

Nutrition

The post 20+ Easy Mexican Recipes For Cinco De Mayo appeared first on Foolproof Living.

Strawberry Basil Margarita

Aysegul Sanford — Sun, 01 May 2022 06:23:00 +0000

Love a good strawberry margarita? Also, try my Strawberry Champagne Margarita or Strawberry Basil Mocktail (if you are serving kiddos.) And whatever you do, be sure to serve it along with my 4-Ingredient Guacamole and/or Easy Mexican Corn with chips on the side.

Why Should You Make This Recipe

With simple ingredients, minimal preparation, and amazing flavor, this strawberry basil margarita recipe is guaranteed to be a lot of fun. Mixology has never been so easy!

The combination of strawberry and basil makes the ultimate spring and summer cocktail for party time! Serve it as a festive summer drink on the Fourth of July, Cinco de Mayo, Mother’s Day, Memorial Day, and/or any hot day.
If you have 5 minutes you can make this strawberry basil tequila cocktail— just like my Pineapple Margarita and Blueberry Margarita.
Easily multiply the recipe to make a strawberry basil margarita pitcher for a crowd or follow it written for a happy hour drink for two.

Ingredients

To make strawberry basil margaritas, gather strawberries, fresh basil leaves, freshly squeezed lime juice, Honey Syrup, silver tequila, orange liqueur, and ice cubes.

For the lime salt, you’ll need kosher salt, lime zest, and a wedge of lime.

Helpful Ingredient Notes & Substitutions

Zesty, tangy, and bright, this basil strawberry cocktail recipe will tickle your tastebuds with every sip. You can even give your drink a fun twist with these mixologist-approved tips.

Fresh is best: Whenever possible, use fresh ingredients. Fresh strawberries, fresh basil, and fresh lime juice will make your margarita’s flavors pop.
Simple syrup: I prefer to use homemade Honey Simple Syrup in this recipe, but store-bought simple syrup can be a simple substitute.
Tequila Blanco: Though I use 1800 Silver Tequila in my margarita, any silver tequila or even gold tequila would work in this recipe.
Triple Sec: If you have it use Cointreau or Grand Marnier. If not, any triple sec would work in this basil strawberry margarita recipe.
Virgin Margarita: Simply omit triple sec and tequila to make this a mocktail. And while you are at it, whip up one of these Strawberry Limeade Popsicles too!
Other fresh herbs: Not a fan of basil flavor? You can use other fresh herbs like fresh mint and fresh rosemary in this homemade margarita recipe.

How to Make This Recipe

Even beginner bartenders can make this delicious strawberry basil cocktail with ease. Two simple preparation methods make this margarita recipe twice as easy to make.

On the Rocks

Making strawberry margaritas on the rocks is as easy as it can be. Simply follow the below steps to have the most refreshing drink in no time:

Prepare the salt: Combine the kosher salt and lime zest on a small plate.
Salt the rim: Run a lime wedge around the rim of a margarita glass. Then, press the rim of the glass into the salt mixture so that it adheres to the glass.
Muddle the ingredients: Muddle the strawberries, basil, lime juice, and honey simple syrup in a cocktail shaker.
Shake the cocktail: Add the tequila and orange liqueur to the shaker and shake to combine. Then add ice to the mixture and shake for another 30 seconds.
Serve: Strain the liquid into the prepared margarita glasses. If desired, garnish the drink with strawberries, extra basil, and a slice of lime.

Frozen

For a frozen strawberry margarita with basil, place strawberries, basil leaves, lime juice, simple syrup, silver tequila, orange liqueur, and one cup of ice cubes into a blender. Then, blend the ingredients at high speed until they reach your preferred consistency.

Taste for sweetness and add in if necessary. If you do, give it one more whiz and pour the frozen strawberry basil margaritas into prepared glasses, and garnish them with a couple of strawberries and a sprig of basil.

How to Make a Pitcher of Strawberry Margaritas

One sign of a good margarita is that it’s easy to make for a crowd. If you’re looking to make a strawberry margarita on the rocks in a pitcher, you have two easy options:

Make a bigger batch: This recipe can be multiplied as many times as necessary to serve your guests. Simply follow the instructions as listed using the required amount of ingredients.
Limeade strawberry margarita (The Quick Method!): If you are in need of a super quick way of making a larger batch of strawberry margaritas, you can use storebought frozen limeade concentrate instead of fresh lime juice. For 1 can (12 oz.) of limeade concentrate, I use 2 cups of strawberries, a cup of basil, 2 ¼ cups of tequila, ⅓ cup triple sec, and 2 ½ cups of water.
Muddle the fruit, mix the rest of the ingredients, and let the mixture sit in the fridge for 4 hours. Then, garnish and serve.

Make-Ahead & Storage Instructions

One good thing about this recipe is that you can make it in advance. Whether you’re making a strawberry margarita pitcher recipe or a boozy treat for two, you can save time with a little bit of advance prep.

You can prepare a portion of this recipe up to one day ahead of time. Simply muddle together all your ingredients except the alcohol and ice. Then, store the mixture in an airtight container in the fridge.

When ready to drink, put the refrigerated mixture, tequila, triple sec, and ice into a cocktail shaker. Shake the mixture for 30 seconds, strain it into a prepared margarita glass, and serve.

Alternatively, you can mix everything in a pitcher.

FAQs

How to make Strawberry Basil Mocktail?

To make a strawberry mocktail recipe, simply omit the tequila and triple sec from this recipe. All you’ll need to do is muddle together the strawberries, basil, lime juice, and simple syrup. Then, shake the mixture with ice for 30 seconds, and strain into a prepared margarita glass.

What is a strawberry margarita made of?

Strawberry margaritas are made out of strawberries, lime juice, simple syrup, silver tequila, orange liqueur, and ice.

Other Tequila Cocktail Recipes You Might Like

One of the best ways to cool down a hot summer day is with fruity margarita recipes. If you want a great homemade margarita with a delicious twist, look no further than these tasty tequila cocktails.

If you try this Strawberry Basil Margarita recipe or any other one of our cocktail recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Strawberry Basil Margarita Recipe

This Strawberry Basil Margarita recipe is made with an herbal twist using the classic margarita flavors. Fresh basil is first muddled with strawberries and then blended with tequila, honey simple syrup, lime juice, and triple sec. It comes together in about 5 minutes, this is the must-try summer tequila cocktail recipe!

Course Cocktails

Cuisine American

Diet Vegan

Prep Time 10

Total Time 10

Servings servings

Calories 282kcal

Author Aysegul Sanford

Ingredients

For the lime salt:

4 tablespoons kosher salt
2 teaspoons lime zest plus one lime wedge

For The Margarita:

12 fresh strawberries hulled and sliced, plus more for garnish
10-12 fresh basil leaves plus more for garnish
2 ounces lime juice freshly squeezed
2 ounces honey simple syrup or simple syrup
4 ounces of silver tequila or your favorite tequila blanco
1 ounce of orange liqueur
Ice cubes

Instructions

On The Rocks:

Place kosher salt and lime zest on a shallow plate. Mix to combine.
Run the lime wedge around the rim of a margarita or rock glass and press the rim into the salt-lime mixture to adhere.
In a cocktail shaker, muddle together strawberries, basil, lime juice, and honey simple syrup.
Add tequila and orange liquor and shake until combined. Add ice and shake for another 30 seconds. Give it a taste and if preferred, add in more simple syrup and shake one last time.
Strain margarita into the prepared glass. Garnish with fresh strawberries, basil leaves, and a slice of lime.

Frozen:

Place kosher salt and lime zest on a shallow plate. Mix to combine.
Run the lime wedge around the rim of a margarita or rock glass and press the rim into the salt-lime mixture to adhere.
Place strawberries, basil leaves, lime juice, simple syrup, tequila, orange liquor, and a cup of ice cubes into a blender. Blend on high speed until all the ingredients are pulverized.
Pour into margarita glasses and garnish with fresh strawberries and basil leaves.

Notes

Adjust sweetness: Be sure to give it a taste before pouring into margarita glasses and add more if necessary.
Make it a day ahead: You can prepare a portion of this recipe up to one day ahead of time. If you decide to do so, simply muddle together all your ingredients except the alcohol and ice. Then, store the mixture in an airtight container in the fridge. When ready to drink, put the refrigerated mixture, tequila, triple sec, and ice into a cocktail shaker. Shake the mixture for 30 seconds, strain it into a prepared margarita glass, and serve.
Make it for a large crowd in a pitcher: This recipe can be multiplied easily, especially if you are serving a crowd. Simply follow the instructions as listed using the required amount of ingredients and serve with lots of ice.
Limeade strawberry margarita served in a pithcher(The Quick Method!): If you are in need of a super quick way of making a larger batch of strawberry margaritas, you can use storebought frozen limeade concentrate instead of fresh lime juice. For 1 can (12 oz.) of limeade concentrate, I use 2 cups of strawberries, a cup of basil, 2 ¼ cups of tequila, ⅓ cup triple sec, and 2 ½ cups of water. Muddle the fruit, mix the rest of the ingredients, and let the mixture sit in the fridge for 4 hours. Then, garnish and serve.

Nutrition

The post Strawberry Basil Margarita appeared first on Foolproof Living.

Homemade Corn Tortillas

Aysegul Sanford — Sat, 30 Apr 2022 17:09:00 +0000

It is no secret that I am a huge Mexican food. And what is more Mexican than corn flour tortillas?

I first learned how to make homemade corn tortillas when on my very first visit to Mexico. The hotel we were staying at had a wonderful restaurant with young ladies making fresh corn tortillas outside. Watching them make hundreds of fresh corn tortillas was almost therapeutic.

On our way back we stopped by the local market and bought a wooden tortilla press (like this one – affiliate link) similar to the one that they use in the hotel. Ever since that visit, I have been making my own corn tortillas.

If you have never tried your hand at making your own tortillas, consider this your how-to guide. Made with two simple ingredients, making corn tortillas from scratch is easier than you think. Below you will find a detailed explanation for everything you need to know including ingredients, equipment, technique, and storage to make the best corn tortilla recipe at home.

Recipe Ingredients

To make homemade corn tortillas, you can use either fresh masa (which is why some people call these corn masa tortillas) or masa harina and water. Some people prefer to use a little bit of salt as well.

You can find fresh masa at your local Latin grocery store (or Mexican markets) in their refrigerated section. While most people say that using fresh masa is the best, if you are not living in an area where you can get your hands on it, you can make your own tortillas using masa harina and water. I like Maseca brand (this White Maseca Corn Flour, in particular) and buy it from our local grocery store in their international food aisle.

If you are living in the United States, Bob’s Red Mills sells masa harina as well. I have tried this recipe with that brand and it worked very well.

Do I Need A Tortilla Press?

The answer is yes and no.

While I was reading through different sources, I saw that some people press out the dough in between two flat surfaces like dinner plates or large and heavy books. Some even feel comfortable patting out tortillas in between their two hands. Though from what I understand, getting a thin corn tortilla by using your hands requires quite a bit of experience.

I personally think that it is much easier to use a tortilla press. If you do not have access to wood and heavy one like the one we have (or a similar one like this one – affiliate link), most kitchen equipment stores and various online sources sell aluminum or cast-iron corn tortilla press (like this Tortilla Press) for less than $20. Therefore, if you are serious about making corn tortillas at home, I think it is a good investment.

How To Make Corn Tortillas

Make The Dough

To make the masa dough, mix masa harina with warm water (tap water is fine)in a large bowl using a wooden spoon. Or, you can knead the dough by hand as well. Cover it with a damp towel, and let it rest for 20-30 minutes on the kitchen counter.

When ready, add in some cool water, one tablespoon at a time, until it has a soft texture without being sticky. Here, keep in mind that the dough for corn tortilla is a very forgiving one. If it gets too dry, you can add a little more water. And if it gets too wet, you can add a little more masa. The “right consistency” should feel similar to Play-doh.

Before pressing and cooking the tortillas, make sure to cover the dough with a clean kitchen towel to prevent them from drying.

How To Use a Tortilla Press

Next, we press the dough balls into and make tortilla.

First, you will need a medium-heavy plastic bag to fit over the plates of the press. I used a large (gallon-size) Ziploc bag. I trimmed the zipper top so that it is a large rectangular piece. With that being said, you can use two pieces of plastic as well.

Second, you lay the plastic bag on the tortilla press, making sure that it covers both the upper and bottom parts of the press.

Third, divide the dough into smaller 14 to 15 equal pieces. You can eyeball it or use a small cookie scoop to make it easier on yourself.

Roll each piece into small dough balls (each piece should be similar to a golf ball). Working one piece at a time, place one dough ball on the bottom part of the press, cover it with the top of the Ziploc bag, close the press, and push it down (while applying gentle pressure).

Then, gently peel back the tortilla from the plastic and transfer it to your hand.

How Do You Cook Corn Tortillas

To cook corn tortillas, you can either use a griddle or a cast iron skillet.

The important thing here is to make sure that the skillet is very hot before starting the cooking process. I usually let it heat up over medium high-heat for 5 minutes or so.

Once fully warm, place the first tortilla on the pan. It will first stick and that is normal. But then in 15 seconds or so it will release itself and that is when it is time to flip it. After that, it should take around 30 to 45 seconds for it to fully cook. You will know that it is good to go when you start seeing brown spots on top.

Keep an eye on it as it is cooking and adjust the temperature as necessary to prevent it from drying.

According to Rick Bayless, a perfect tortilla is one that balloons up like pita bread after the second flip.

Here, one thing most resources suggest is to use your fingers to flip instead of a spatula, because the edges will curl up as the heat cooks the tortillas. At first, I didn’t feel comfortable flipping it with my hands, but towards the end, with a little practice, I was more comfortable with it. Still, if you don’t feel comfortable, a spatula works just fine.

How Do You Get Soft Tortillas

One thing that is so important to note here is that the cast iron skillet (or griddle) only cooks the outside of the tortilla. In order for it to cook thoroughly, you need to cover them with a clean kitchen towel and place it in a bowl with a lid. As it sits, the heat from the growing sack will continue the cooking process resulting in softer and completely cooked corn tortillas.

So, as you can imagine, the softest one is the one at the very bottom. Therefore, when you are ready to serve, it is best to start from the very bottom of the stack.

Storage Instructions

I think these DIY corn tortillas are best on the day that they are made. That is why, I usually make just the amount that I plan to serve.

However, to find out the best way to store tortillas, we made two batches of this recipe. You have two options when it comes to storing corn flour tortillas. They both work with a caveat:

At room temperature: Keep them wrapped with a clean kitchen towel and let them sit on the kitchen counter. It will be fresh for up to two days but if you leave it longer it will start developing mold.
In the fridge: Bring them to room temperature, wrap them tightly with a kitchen towel, and store them in the fridge. They should keep fresh for up to 4 days. However, as they sit in the fridge they get hard so I recommend a quick warm-up on the skillet before serving.

Once you get a hang of the process, you can make the most delicious corn tortilla bread in your very own kitchen in less than 20 minutes. And after that, I can almost guarantee you that you will never want to go back to buying them from the supermarket.

How To Serve

You can use these corn tortilla shells in so many ways. Here are a few ways to get you started:

Make a taco: Try my Quinoa Black Bean Tacos or Brisket Tacos Recipe
Enchiladas: Soak these corn tortilla wraps in your favorite enchilada sauce, roll them up with your favorite filling, and bake them in a casserole with more sauce on top.
Homemade tortilla chips: Cut them into small triangles and fry them in oil. Sprinkle with salt and serve with guacamole on the side. This combo makes the best Mexican Party Food.

FAQs

What is Masa Harina and Where Can I Find It?

Masa harina is dried corn dough. It is used to make corn tortillas by mixing it with water. Nowadays, most supermarkets sell Maseca brand masa harina. You can also find it online. This White Maseca Corn Flour is what I usually use.

How to make yellow or blue corn tortillas?

For yellow tortillas, use Maseca Instant Yellow Corn Masa Flour and for blue tortillas use Maseca Blue Corn Instant Masa Flour.

When to use corn tortillas versus flour tortillas?

It is a personal choice so you can use them interchangeably in most recipes. Since flour tortillas are sturdier, they work well when making burritos, enchiladas, and quesadillas. Corn tortillas, on the other hand, work well with Mexican Tacos and when making huevos rancheros.

Other Mexican Inspired Recipes You Might Like:

If you try this Homemade Corn Tortillas recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Corn Tortillas Recipe

Making Corn Tortillas at home is much easier than you think! Here is a comprehensive guide to help you learn how to make Homemade Corn Tortillas with step-by-step photos along with all the information you need including technique, ingredients, and equipment.

Course Bread

Cuisine Mexican

Diet Vegan

Prep Time 10

Cook Time 10

Total Time 20

Servings corn tortillas

Calories 49kcal

Author Aysegul Sanford

Ingredients

1 3/4 cups masa harina for tortillas, (I used the Maseca brand) (9.5 ounces)
1 cup hot tap water plus 2 tablespoons
2 tablespoons water at room temperature

Instructions

Using a wooden spoon, mix masa harina and 1 cup plus 2 tablespoons hot tap water in a large mixing bowl. Cover it with stretch film and let it sit for 30 minutes.
Begin working the masa harina and water mixture with your hands. Add 2 more tablespoons of cool water (one at a time) for the dough to reach an ideal texture, where it is still soft without being sticky (similar to Play-Doh). If, for some reason, it is dry (looks like it is cracked), add a little more water. Or if it is too wet (or sticky), let it sit on the kitchen counter uncovered for it to dry out for a little bit or add more masa.
Divide the dough into 15 equal pieces (for this recipe, it was 1.4 ounces each) for 6-inch corn tortillas. Cover the dough with a clean kitchen towel.
Cut each sides of a Ziploc bag to make it a large rectangular piece. Lay it on the tortilla press, making sure it covers both the upper and bottom parts of the press. (See the pictures in the blog post)
Roll each piece by placing on the bottom part of the press lined with the Ziploc bag. Cover it with the top of the Ziploc bag, close the press and push it down. Gently peel back the top layer of the bag, and transfer it to your hand. Place it on a baking sheet and cover it with a kitchen towel. Continue with pressing the rest.
In the mean time, heat a cast iron skillet in medium heat for 10 minutes. You want to make sure it gets really hot.
When you are ready to bake, place a tortilla on the skillet and let it cook for 15 seconds. At first it will stick, but then, if your temperature is right (read the blog post for more information on the temperature), it will come off easily for you to flip it. Let it cook for another 30-45 seconds or until it is lightly browned.
As tortillas are cooked, transfer them in a basket cloth lined with a kitchen towel. Allow them to continue cooking with the steam (from their own heat) inside the basket for at least 10 more minutes before serving.

Notes

It is optional, but if you want you can swap some of the water with chicken/vegetable stock and add salt into your dough.
How to get soft tortillas: One thing that is so important to note here is that the cast iron skillet (or griddle) only cooks the outside of the tortilla. In order for it to cook thoroughly, you need to cover them with a clean kitchen towel and place it in a bowl with a lid. As it sits, the heat from the growing sack will continue the cooking process resulting in softer and completely cooked corn tortillas. So, as you can imagine, the softest one is the one at the very bottom. Therefore, when you are ready to serve, it is best to start from the very bottom of the stack.
How to Store: I think these DIY corn tortillas are best on the day that they are made. That is why I usually make just the amount that I plan to serve. However, to find out the best way to store tortillas, we made two batches of this recipe. You have two options when it comes to storing corn flour tortillas. They both work with a caveat:
- At room temperature: Keep them wrapped with a clean kitchen towel and let them sit on the kitchen counter. It will be fresh for up to two days but if you leave it longer it will start developing mold.
- In the fridge: Bring them to room temperature, wrap them tightly with a kitchen towel, and store them in the fridge. They should keep fresh for up to 4 days. However, as they sit in the fridge they get hard so I recommend a quick warm-up on the skillet before serving.

Nutrition

The post Homemade Corn Tortillas appeared first on Foolproof Living.

4 Ingredient Guacamole Recipe

Aysegul Sanford — Fri, 04 Feb 2022 22:00:27 +0000

Why Make This Recipe?

This fast, easy guacamole recipe comes together in a cinch. With simple preparation, a few minimal ingredients, and a creamy, snackable taste, it’s the perfect dish for avocado lovers, large crowds, and even kids.

This basic recipe only takes 4 ingredients and 5 minutes to make, making it the ultimate beginner-level recipe.
Gluten-free, low-carb, and vegan, this healthy recipe tastes as good as it is good for you. This avocado-based dish packs a ton of essential nutrients, such as vitamin B6, healthy fats, and potassium.
This mild guacamole recipe is kid-friendly since it doesn’t have any spicy jalapeño or large chunks of onion. However, it’s easy to jazz up with other zesty, fresh, and spicy ingredients. More on that below.
You can easily make this 4-ingredient guacamole recipe for a crowd by multiplying the recipe. Doubling—or even tripling—this recipe is easy to feed a large group.

Ingredients

As the name suggests, you will only need 4 ingredients for this easy guac recipe. So, gather Hass avocado, garlic, kosher salt, and fresh lime juice.

Since the main ingredient in guacamole is avocado, it’s important to select the best kind. In my opinion, the best avocados for guacamole are Hass avocados because of their creamy flesh, rich taste, and protective skin.

Substitutions and Optional Add-Ins

Whether you make this recipe a game-day snack or a condiment for your favorite Mexican meal, there are countless ways to make it yours. Adding flavor is a snap with these main ingredients.

Substitutions:

Garlic powder: Garlic powder is an easy, pantry-ready substitute for fresh garlic in this guacamole recipe.
Lemon juice: Don’t like the taste of limes? Lemon juice will give your guac the same vibrancy without any unwanted bitter taste. You can even omit the extra juice for an easy 3 ingredient guacamole recipe.

Optional add-ins:

The beauty of this healthy guacamole recipe is that you can make it even more delicious with one or more of these optional add-ins. Simply chop them up and add them in as you are making your guacamole.

Red onion: Red onion is just the ingredient you need for guacamole that packs a punch. Pungent and crisp, this add-in will take your guac to the next level. And if you want to take it up a notch, try adding a tablespoon of my Mexican Pickled Onions.
Fresh tomato or fresh cherry tomato salsa (pico de gallo): These additional ingredients will give your guacamole brilliant color, juicy texture, and a garden-fresh taste that’s out of this world.
Jarred salsa: Could you eat salsa by the spoonful? Adding a little of this tasty condiment will give your guacamole a layer of savory, piquant flavor.
Cilantro: Fresh and earthy, this herb will bring out all the green flavors of your homemade guacamole. One of the best ways to enliven your guac recipes is to sprinkle a handful of fresh cilantro on top of the guacamole.
Jalapeño: If you love spicy foods, then jalapeno is the ingredient you’ve been looking for. This bright pepper will make every bite of your guac explode in your mouth.
Ground cumin: Want to add some depth to your four-ingredient guacamole? This rich spice will give any dish a rich, warm, and earthy layer.

How To Make This Recipe?

Ready in five minutes, this easy four-ingredient guacamole recipe is a lifesaver for anyone looking for a quick, delicious fix. Whip up this dish in no time and without the messy clean-up.

Prepare the avocados: Peel, pit, and cube your ripe Hass avocado, and put the cubes in a medium bowl. Then, use a potato masher or a fork to mash the cubes until smooth.
Add the rest of the ingredients: Add the garlic, salt, and lime juice to the avocado puree. Stir the mixture until it’s thoroughly combined. You can make it super smooth or leave it chunky depending on your preference. Taste for seasoning and add in more if preferred.

How to Make Ahead, Store, and Freeze

With a working fridge and an airtight container, there’s no reason to let a bite of this basic guacamole go to waste. Meal prep and leftover storage will be a breeze with these handy tips.

Make-Ahead and Storage: You can make your four ingredient guac up to one day in advance. Evenly spread the guacamole in an airtight container and cover its surface with a thin yet visible layer of water, lemon juice, or lime juice. Then, cover the container with a layer of plastic wrap, pressing the plastic flush against the surface of the guacamole. Once all air bubbles have been removed and the container is sealed, store the guacamole in the fridge. When ready to eat, remove the liquid and enjoy!
Freezing: Unlike guacamole recipes with water-filled ingredients, like tomatoes, onions, and jalapenos, this simple recipe freezes wonderfully. Just store it in an airtight container, such as a Ziploc bag, and remove as much air as possible. Your leftover guacamole will stay fresh for up to three months.

Expert Tips

This 4 avocado guacamole recipe is super simple to make, but you make your life even easier with these pro tips. Find all the scrumptious secrets about my homemade guac right here.

Serve your guacamole at room temperature. Not only do ripe avocados have a better flavor when served at room temperature, but cold guacamole is also harder to scoop. Plus, this recipe’s fresh, mild flavors come out when served at room temperature.
Multiply the recipe for an easy dish to serve a crowd. No one has to lose out on this savory dish. Make sure everyone gets their fill by multiplying this recipe to satisfy as many mouths as your table can handle.

How to Use?

It doesn’t matter whether you make this simple guacamole recipe for nachos, serve it with chili, or eat it by the spoonful. This tasty recipe is guaranteed to stun no matter how you serve it.

By itself: Serve this delicious dip with tortilla chips or raw veggies for a healthy snack you can make in minutes. Take the stress out of party menus and afternoon pick-me-ups when you have this simple recipe at your fingertips.
With nachos: Warm, cheesy, and bursting with savory flavor, this Mexican classic is the perfect pair with guacamole. Dollop your 5-minute dip atop my layered Chicken Nachos and prepare yourself for a heap of compliments to the chef!
With tacos: Guacamole, and tacos? Sounds like a match made in heaven! This mild topping amplifies every bite of savory, rich, and spicy tacos. Try it alongside my Flank Steak Tacos or Brisket Tacos for a meaty meal that will fill you in minutes. Or, serve this good guac with Black Bean Quinoa Tacos for a gluten-free dish vegetarians will adore.
With quesadillas: Take your ooey-gooey quesadilla to the next level by serving it alongside a bowl of fresh, flavorful guacamole. Serve this condiment alongside my rich, buttery Spinach Quesadillas or Chicken Quesadilla Cake, and your tastebuds will thank you.
To top off chili or burrito bowls: Want to add a rich, creamy taste to your favorite Mexican bowl? Spoon some guacamole on a bowl of hot, smoky chili—like my White Chicken Chili or Vegetarian Chili—or atop homemade Vegan Burrito Bowls to bring out every layer of flavor.
Make Avocado Toast or a Burger: If you have any leftovers, simply spread it on a piece of toast the next day and top it off with a fried egg for a delicious and healthy breakfast. Or use it to layer an Avocado Bacon Burger during the BBQ season.
With Margaritas: What is better than a bowl of guacamole served with margaritas? Try my Pineapple Margaritas or Blueberry Margaritas to treat yourself with some Mexican deliciousness.

FAQs

Have more questions about this five-star recipe? Make this mild guacamole recipe easy with this collection of most-asked questions. You’ll be an avocado expert in no time.

Is it safe to eat avocado after it turns brown?

Yes! Though brown avocados may not look appetizing, the browning process results from a chemical reaction when avocado flesh touches to air—a non-toxic process known as oxidation. Avocados can sit out for several days before spoiling.

Is guacamole good for you?

Guacamole has tons of health benefits. This avocado-based recipe has many vitamins, healthy fats, and potassium, among countless other essential nutrients.

How many avocados for guacamole for 4?

As a general rule, I recommend using one avocado per person. Therefore, you should use four avocados to serve four people.

How do you make guacamole for nachos?

To make this dish for nachos, follow the recipe as written. Then, put dollops of guacamole on top of your nachos or in a side dish right before serving.

Similar Recipes You Might Like:

If you are a fan of quick and easy appetizers like this guacamole recipe here are a few more recipes that you might also like:

Roasted Carrot Hummus
Eggplant Yogurt Dip
Syrian Red Pepper Dip
Bread Dipping Oil
Peach Salsa
Can’t get enough? Check out all our Easy Appetizer Recipes

If you try this 4 ingredient guacamole recipe or any other one of our easy Mexican recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

4 Ingredient Guacamole Recipe

This easy 4-ingredient guacamole recipe is made by mixing together ripe avocados, garlic, lime and salt. It is not only the best but also the easiest appetizer you can make in 5 minutes for your next Mexican fiesta.

Course Appetizer

Cuisine Mexican Cuisine

Diet Vegan

Prep Time 5

Total Time 5

Servings servings

Calories 326kcal

Author Aysegul Sanford

Ingredients

2 cloves garlic minced
2 tablespoons lime juice
½ teaspoon kosher salt
4 large ripe Hass avocados

Instructions

Mix together garlic, lime juice, and salt in a large bowl.
Cut the avocados in half and carefully remove the pit. Scoop out the avocados and place them into the bowl.
Using a potato masher or the back of a fork mash the avocados until it reaches to your desired level of chunkiness.
Taste for seasoning and add in if necessary.

Video

Notes

Salt: I used Kosher salt but you can also use table salt or sea salt.
Make-Ahead and Storage: You can make this recipe one day in advance. Evenly spread the guacamole in an airtight container and cover its surface with a thin yet visible layer of water, lemon juice, or lime juice. Then, cover the container with a layer of plastic wrap, pressing the plastic flush against the surface of the guacamole. Once all air bubbles have been removed and the container is sealed, store the guacamole in the fridge. When ready to eat, remove the liquid and enjoy!
Freezing: Unlike guacamole recipes with water-filled ingredients, like tomatoes, onions, and jalapeños, this simple recipe freezes wonderfully. Just store it in an airtight container, such as a Ziploc bag, and remove as much air as possible. Your leftover guacamole will stay fresh for up to three months.

Nutrition

The post 4 Ingredient Guacamole Recipe appeared first on Foolproof Living.

Chocolate Chili

Aysegul Sanford — Mon, 03 Jan 2022 16:58:00 +0000

Why Put Chocolate To Chili?

If you’re wondering “Why chocolate in chili?” you’re not alone. Though adding chocolate to chili may seem like an odd choice, it’s actually a tasty way to add balance, depth, and complexity to your chocolate chili without making it sweet.

Adding a small amount of unsweetened cocoa powder and dark chocolate help offset the acidity of the tomatoes and peppers and enhances the chili’s overall flavor profile by giving it rich, earthy tones. This is also why some people think of chocolate as “the secret ingredient” in the best chili recipes.

Why Is This Recipe Awesome?

Hearty, mouthwatering, and full-bodied, this Mexican chocolate chili recipe is comfort food made to stun. Here are a few reasons why it is worth a try:

Made in one pot & ready in less than 45 minutes: It is perfect for a weeknight meal that is guaranteed to impress, just like my Quinoa Chili, Three Bean Turkey Chili and Turkey Pumpkin Chili.
Serves a crowd: This recipe multiplies well so you can make it whenever you need to feed a crowd. Whether it is a family gathering or game day, a big pot of this chocolate chili simmering on the stove will bring everyone together. Got leftovers? No problem, you can easily freeze them for later.
Special Diet Friendly & Easy to Adapt: I made this chili with ground turkey but any ground meat would work. And if you’d rather prefer a no meat option, check out my Vegan Chocolate Chili recipe.
Adding dark chocolate to this chili gives it a mesmerizing flavor profile. Spicy but not hot, earthy but still fresh, this rich chili recipe abounds in complex, nutty tones, similar to another Mexican classic: mole sauce.

Ingredients

Gather olive oil, onion, jalapenos, chili powder, cumin, coriander, ground turkey, garlic, unsweetened cocoa powder, unsweetened chocolate, sweet potatoes, black beans, red kidney beans, diced tomatoes, chicken stock, kosher salt, and black pepper.

As it is with any other chili recipe, when it comes to the toppings sky’s the limit. I topped mine off with fresh cilantro, pumpkin seeds, fresh lime, sliced radishes, and a drizzle of maple syrup.

You can also top it off with a dollop of sour cream, tortilla chips, Mexican or cheddar cheese, avocados, and corn. Again, feel free to add in whatever toppings you have on hand.

Helpful Notes on Ingredients:

Using only the most natural, flavorful, and flexible ingredients, this chili recipe with cocoa powder is a cinch to put together. Below are a few helpful notes on each ingredient:

Chocolate: I use unsweetened baking chocolate in this recipe, but many types of chocolate would work. You can also use 93% dark chocolate or authentic Mexican dark chocolate (affiliate link) if you can get your hands on it.
Cocoa powder: I recommend unsweetened cocoa powder for this recipe. Sweetened cocoa powder will make your chili too sweet and interfere with its complex, rich flavor.
Ground meat: Though I use ground turkey in this dish, any meat will do, including ground beef, ground chicken, or even ground pork. You can even use stew meat. For a vegetarian option, you can even use cremini or baby Bella mushrooms to preserve the chili’s meaty taste.
The liquid: I used homemade chicken stock but if you use ground beef or stew meat, you can use beef broth instead.
Beans: For this dish, I use a combination of (15 ounce) canned black beans and red kidney beans. However, you can use whichever beans you like, from pinto beans to Great Northern beans and beyond. Just be sure to rinse and dry your beans before using them.
Pepper: I use jalapeno peppers in this recipe, but you can also opt for a serrano pepper or bell pepper to adjust the dish’s spice and flavor profile. If you want a spicy chocolate chili, you can also choose to leave the peppers’ seeds in.
Chili powder: If you are a fan of smoky flavors, use chipotle chili powder instead.
Cilantro: Not a fan of cilantro? Not a problem! Cilantro is an optional addition to this recipe, so it can be omitted or substituted for chives or parsley.
Maple Syrup & Sweet Potatoes: Most chocolate chili recipes use a small amount of brown sugar to offset the bitter taste of cocoa powder and chocolate. In my version, I wanted to make it heartier by using sweet potatoes and a drizzle of maple syrup at the end.

How To Make It?

The steps to making this chocolate chilli recipe are:

Sauté the vegetables and bloom the spices: Heat oil over medium-high heat in a large Dutch oven. Add the onion, jalapenos, chili powder, ground cumin, and ground coriander and cook, stirring frequently, until the onions are softened, 5-6 minutes.
Cook the meat: Add the ground turkey to the pan and cook until no pink remains. Be sure to break the meat with a wooden spoon as it cooks. Then, mix in the garlic and tomato paste and cook for another minute.

Add the other ingredients: Add the cocoa powder, chopped chocolate, sweet potatoes, black beans, kidney beans, chopped tomatoes, chicken stock, kosher salt, and black pepper to the pan and stir until fully combined. Bring the mixture to a boil and reduce heat down to medium-low. Then, let the chili simmer, stirring occasionally, until the sweet potatoes are fully cooked (15-20 minutes). You may also choose to stir in the chopped cilantro if desired.
Serve: Ladle the chili into bowls, and top each serving with sour cream, a drizzle of maple syrup, and fresh lime juice. Another option is to garnish the chili with pumpkin seeds and chopped cilantro. Serve.

Slow Cooker Instructions

If you’d rather put your crock pot to use and make it a Slow Cooker Chocolate Chili, this recipe can easily be adapted. Simply follow the instructions below and let your slow cooker do the work for you:

Sauté the vegetables, spices, and meat: In the same order as you’d cook them in the original recipe, saute your chopped onions, jalapeños, chili powder, ground cumin, and ground coriander. Then, add the meat, tomato paste, and garlic.
Add the remaining ingredients: Once the onions are translucent and the meat is mostly cooked, transfer the mixture to a slow cooker. Then, add the rest of the ingredients and stir until fully mixed.
Cook the chili: In the slow cooker, let your chocolate chili cook on low for 6-7 hours or on high for 4-6 hours.
Serve: Garnish it with your chosen toppings and serve.

What to Serve it With?

Chili with chocolate makes a perfect pair with countless other sides. Below are a few ideas to serve it with for a satisfying meal:

Cornbread: No one can resist the classic pairing of spicy chili and sweet cornbread. Now you can take your cornbread game to the next level by giving it a savory kick. Cornbread-lovers will fall head over heels for my bold Jalapeño and Scallion Cornbread and cheesy Cornbread Muffins.
Quesadillas: Nothing is quite as delicious as the taste of the chili paired with a smooth, gooey quesadilla. Plus, you can even pack nutritious superfoods into your side by whipping up my garden-fresh Spinach Quesadillas.
Coleslaw: Creamy, light, and crisp, coleslaw is a no-brainer pairing for this chili made with chocolate. Whether you opt for a tasty tang with my Greek Yogurt Coleslaw or a bright, 2-minute solution with my Vegan No Mayo Coleslaw, your side is guaranteed to wow.
Bread: Who can resist dipping fluffy, wholesome bread into a bowl of steaming chili? Not me! Let the recipe do the work for you with my crusty, 4-ingredient No Knead Bread, or try out my Almond Flour Bread for a low-carb and gluten-free option.

How to Store, Freeze, and Thaw

If you’re looking for easy weeknight meal prep, you’ve come to the right place. As it is with most chili recipes, this dark chocolate chili stores, freezes, and reheats well, all without losing an ounce of flavor.

Storage: To store your leftover chili, bring it to room temperature, transfer it to an airtight container, and put in the fridge for up to 4 days.
Freezer: Your cocoa chili can be stored in the freezer for up to 2 months. Just bring it to room temperature and store it in an airtight container before placing it in the freezer.
Thaw: When thawing this dish, put it in the fridge overnight. Then, reheat the chili just before serving.

Variations

One of my favorite things about this homemade chocolate chili recipe is that it can easily be customized to make it work for various dietary restrictions or even more exciting by making a couple of minor changes. Below are a few variations you may like:

Paleo chili with cocoa powder: To transform this tantalizing chili into a paleo diet friendly chili, omit the beans, use one more medium-sized (and cubed) sweet potato, and cook the recipe as written.
Chocolate cinnamon chili: Making this chili with cinnamon and cocoa is an easy way to add a layer of warm, spicy flavor. Just sauté ½ teaspoon of cinnamon along with your ground cumin and ground coriander, and add the cocoa powder as usual.
Vegan chocolate chili recipe: For a simple vegan fix, omit the meat in this recipe and use 1 pound of cremini or baby Bella mushrooms instead. With that being said, if you are not a fan of mushrooms, you can make it without it as well. Simply follow my Vegan Chocolate Chili recipe for a version made without mushrooms.
Chocolate Chili with Stew Meat: If you chose to use stew meat instead of ground turkey, sautee meat for 3-4 minutes on each side. Remove it from the pot and set it aside. Continue with cooking the recipe as written. Add the semi-cooked meat into the pot when you put the sweet potatoes and stock. Cook until all the vegetables are cooked and meat is softened.

Expert Tips

While the recipe for chocolate chili is quite straightforward, below are a few suggestions to help you get perfect results on your first try:

Bloom your spices: Take your time while sauteing vegetables and spices. Cumin and coriander are oil-soluble spices, which means they must be sautéed to release their full flavors. This process—known as “blooming spices”—helps build the depth and complexity of your dish.
It gets better as it sits: Like other dishes with layered flavors, this chili recipe with cocoa powder only gets better as it sits. Resting gives your ingredients time to develop, merge, and deepen, resulting in a chili whose flavor explodes in every bite.

FAQs

How much cocoa powder in chili?

When adding cocoa powder to chili, a little goes a long way. Since I also use chocolate in this recipe, I only use 2 tablespoons of unsweetened cocoa, but you can use anywhere between 2 and 3 tablespoons.

What does chocolate chili taste like?

Chocolate chili has a complex mole-like flavor. Though this dish has a hint of sweetness, it is primarily spicy with undertones of earthiness, nuttiness, and bold smokiness.

What chocolate to use in chili?

The best chocolate for chili is unsweetened baking chocolate. However, another kind of chocolate that works is dark Mexican chocolate or even a dark chocolate bar (as long as it’s 93% cacao or greater). Milk or semisweet chocolate will be too sweet for this savory dish.

Other Chili Recipes You Might Also Like:

Easy Chicken Chili
Instant Pot White Chicken Chili
Turkey Bean Chili
Can’t get enough? Check out all our Mexican-Inspired recipes.

If you try this Chocolate Chili recipe or any other chili recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Chocolate Chili Recipe

This Chocolate Chili recipe is a one-pot meal that you can make under 45 minutes. Made with unsweetened chocolate, cocoa powder, sweet potatoes, and beans, it is the perfect balance of sweet and savory with a deep rich mole-like flavor.

Course Soup

Cuisine Mexican Cuisine

Diet Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 274kcal

Author Aysegul Sanford

Ingredients

1 tablespoon vegetable oil
1 large onion chopped ~ approximately 1 cup
2 jalapenos seeded and chopped (A medium-sized bell pepper would also work)
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 lbs ground turkey I used 93%
4 cloves garlic minced
1 tablespoon tomato paste
2 tablespoons unsweetened cocoa powder
2 oz. unsweetened chocolate roughly chopped
1 large or 2 medium sweet potatoes peeled and cut into 1-inch cubes
1 15 oz. can of black beans , drained and rinsed
1 15 oz. can of red kidney beans , drained and rinsed
1 28 oz. can of diced tomatoes with their juices
3 cups chicken stock
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup fresh cilantro roughly chopped – (Optional) plus more as garnish

Toppings

¼ cup sour cream optional
¼ cup pumpkin seeds – options;
1 lime cut into wedges
Maple syrup – optional

Instructions

Heat oil in a large heavy-bottomed pot (like a Dutch oven) over medium-high heat. Add onion, jalapenos, chili powder, ground cumin, and ground coriander. Cook, stirring frequently, for 5-6 minutes or until onions are softened.
Add in the ground turkey and cook, breaking the meat with a wooden spoon, until no pink parts remain. Stir in the garlic and tomato paste and cook for another minute or so.
Add in the cocoa powder, unsweetened chocolate, sweet potatoes, black beans, kidney beans, tomatoes, chicken stock, and salt and black pepper. Give it a big stir. Bring it to a boil, turn the heat down to medium-low and let it simmer for 20-25 minutes or until sweet potatoes are fully cooked. If using, stir in the chopped cilantro.
Ladle into bowls. Top each serving with a dollop of sour cream on top and drizzle with a teaspoon of maple syrup and a squeeze of fresh lime juice. Garnish with pumpkin seeds and chopped cilantro. Serve.

Video

Notes

Storage: To store your leftover chili, bring it to room temperature, transfer it to an airtight container, and put in the fridge for up to 4 days.
Freezer: Your chocolate chili can be stored in the freezer for up to 2 months. Just bring it to room temperature and store it in a freezer friendly airtight container before placing it in the freezer.
Thaw: When thawing this dish, put it in the fridge overnight. Then, reheat the chili just before serving.

Nutrition

The post Chocolate Chili appeared first on Foolproof Living.

Vegetarian Quinoa Chili Recipe

Aysegul Sanford — Sun, 02 Jan 2022 07:06:00 +0000

This Quinoa Chili recipe is an easy and quick-to-make recipe that is worth adding to the weekly rotation. Similar to my ultimate vegan chili recipe, it is packed with vegetables and superfoods. Ready in about 40 minutes, it is the definition of healthy comfort food. Not to mention, a perfect meal prep option for cold winter months.

Fan of quinoa? Be sure to check out my ultimate guide on how to cook quinoa perfectly, the best quinoa salads, and everyday healthy quinoa recipes collection.

This is a wonderful vegetarian quinoa chili recipe because most of the ingredients are probably already tucked inside your pantry. And rather than using grains as I did in this Vegan Chili, I decided to go with quinoa. This makes this recipe protein-packed, plant-based, gluten-free, and vegan if you don’t include the toppings.

With a few traditional chili spices, a mix of two beans (or three!) instead of one, canned vegetables, and superfood quinoa, you’ll be enjoying this homemade quinoa and black bean chili in no time.

Ingredients:

This vegetable chili with quinoa is made with ingredients you probably already have in your pantry.

You will need vegetable oil, ground cumin, ground coriander, chili powder, onion, jalapeno (seeded), garlic cloves, a combination of black beans and red kidney beans, canned diced tomatoes, tomato sauce, vegetable broth, and kosher salt, and black pepper.

Ingredient Substitutions

Vegetable Oil – I like to start with olive oil, but any light vegetable oil will do, such as avocado or grapeseed oil.
Chili Powder – For time and convenience, I relied on store-bought chili powder, which is a balanced blend of different chili peppers and seasonings. However, if you have the time, homemade chili powder is well worth the effort.
Jalapeno or bell peppers – I like a mild quinoa chili bowl, so I removed the ribs and seeds from the jalapeno pepper prior to chopping (this is where most of the heat lies). Feel free to leave in the seeds and ribs for a spicy chili. And if you are not a fan of jalapenos you can always use sweet bell peppers or any other green pepper of your choice instead.
Alternatively, you can also use a can of green chiles.
Quinoa – Quinoa, technically a seed, not a grain, is the perfect addition since it cooks in the same amount of time as it takes to simmer the chili. These tiny seeds are packed with protein, vitamins and minerals to give this easy vegetarian chile a hearty (no pun intended!) nutrient boost.
Corn – You can use any variety of corn you have on hand – fresh, canned or frozen. If using canned corn, just like the beans, make sure to rinse and drain to wash away the excess salt and starch. If using frozen corn, there is no need to thaw.

Optional Toppings:

These toppings are only suggestions and, of course, optional. If you are following a Vegan diet or want a straightforward chili, simply omit them.

Sour Cream – Full-fat sour cream or creme fraiche tones down the heat and is a satisfying, creamy addition. Omit if you want to make this a vegan quinoa chili recipe.
Shredded Cheese – I really enjoy shredded cheddar cheese, Monterey jack or pepper jack, but any of your favorite Mexican cheese will do. Omit for the vegan option.
Avocado – Cubed or sliced, the choice is up to you!
Radishes – Fresh and peppery, radishes add a beautiful pop of color, too!
Fresh Cilantro – Fresh, green and classic, chili wouldn’t be chili without a final sprinkle of this delicate herb.
Tortilla Chips – Add a little crunch and treat yourself with a few tortilla chips as a topping or on the side.

How to make Quinoa Chili?

This one-pot vegetarian chili comes together in a few easy steps. Simply:

Bloom the spices. In a heavy bottom pot (such as a Dutch oven) over medium heat, add the olive oil and heat for 1-2 minutes. Add the cumin, coriander and chili powder and cook, stirring constantly, for 1 minute. This helps bloom the spices and release their natural oils.
Sweat the aromatics. Stir in the chopped onion, jalapeno and a pinch of salt (to help release the natural juices). Cook until translucent over medium-high heat, about 5-7 minutes. Then add the garlic and cook, stirring constantly, for 30 seconds.
Add the vegetables and quinoa. Stir in the remaining ingredients – now-drained and rinsed beans, diced tomatoes and their juices, tomato sauce, quinoa, corn, and vegetable stock or water. Give it a gentle stir.
Bring to boil, then reduce to simmer. Increase the heat to medium-high, put the lid on and bring it to a boil. This should take 8-10 minutes. Season with salt and pepper, then reduce to simmer for 10-15 minutes, stirring occasionally.
Top and serve! Ladle the quinoa chili into serving bowls and top with any of your favorite chili toppings, such as sour cream, shredded cheese, avocado, jalapenos, radishes and cilantro!

How to store leftovers & freeze?

For best results, store the leftovers for black bean quinoa chili in an airtight container in the fridge for up to 5 days. This chili recipe actually tastes better throughout the week as the ingredients have a chance to marry together.

It also makes a wonderful make-ahead meal for meal prep. Simply ladle into 4-5 individual containers for a quick, high protein lunch to enjoy during the week.

The best part of this easy vegetarian quinoa chili is that it is perfect for freezing. I usually make a big batch and save some for those evenings when I do not feel like cooking.

Here are two ways you can freeze this soup:

Place in an airtight container, seal tight, label, date, and store in the freezer for up to 3 months. These freezer-friendly meal prep containers (affiliate link) are perfect for freezing soups and chilis.
Place in 2 plastic freezer storage bags, push out all the air, seal tight, label, date and lay flat in the freezer for up to 3 months. This helps to save a bit of space and gives you the option to defrost half, rather than the full batch, if only serving a few lucky eaters.

For both options, defrost overnight in the fridge. The next day, when ready to reheat, transfer to a large pot, bring to boil over medium heat while stirring occasionally, then reduce to a simmer and serve warm with freshly prepared toppings!

Variations:

Need a little bit more inspiration? I’ve got you, my friend!

Try making this simple quinoa chili with any of the following variations:

With Sweet Potatoes: Replace the corn with an equal amount of washed, peeled and ½ inch diced sweet potatoes.
With Three Beans: Replace one can of black beans with one can of white beans, such as cannellini Navy, or pinto beans.
With An Added Dose of Greens: Add 2-3 cups fresh baby greens, such as spinach or kale, at the very end. The heat from the chili will simply wilt the greens and lock in their bright green color.

If you are not much of a chili person, but still prefer a hearty quinoa meal be sure to check out my protein-packed quinoa vegetable stew for a filling and healthy dinner.

Additionally, if you are a fan of serving your chili with homemade cornbread, try these savory cornbread muffins. Packed with scallions and cheddar, they’d be so good with this quinoa chili recipe.

Slow cooker cooking instructions:

If you’d rather make this easy vegetarian chili recipe in your crock pot you can easily do so. Slow Cooker Quinoa Chili is just as easy to make.

Simply place all the ingredients in the bowl of your slow cooker, give them a good mix, and cook in low heat setting for 4-5 hours or high heat setting for 3-4 hours.

Instant pot cooking instructions:

Love the ease and convenience of your pressure cooker? Well, you are not alone. This protein-packed quinoa chili with beans is a great soup you can make in your Instant Pot.

To cook it in your Instant Pot:

Turn on the sautee function in your pressure cooker. Add in the oil. When it is warm, add all the spices, onion, and jalapeno in and saute for 2-3 minutes. Next, mix in the minced garlic and cook for 30 seconds or so.
Add in the beans, diced tomatoes, tomato sauce, quinoa, corn, vegetable stock, and salt and pepper. Stir until everything is combined.
Put the lid on, press the manual button and set it to cook for 10 minutes on high pressure setting.
Natural release for 10 minutes. Release the rest of the pressure by turning on the venting setting. And serve!

FAQs

Can you freeze quinoa chili?

Yes, you can. To do so, bring it to room temperature, place it in a freezer-friendly airtight container, seal tight, label, date, and store in the freezer for up to 3 months.

How to make quinoa chili in slow cooker?

Place all the ingredients of this quinoa chili in the bowl of your slow cooker, give them a stir, and cook in low heat setting for 4-5 hours or high heat setting for 3-4 hours.

Is quinoa good in chili?

Absolutely! With a quick cooking time and its high protein content, quinoa is not only a filling but also a healthy option to add to your chili recipes.

More vegan quinoa recipes you might like:

Want more chili recipes? I’ve got you covered:

Turkey Pumpkin Chili with Quinoa
Easy Chicken Chili Recipe
Healthy Chicken Chili with White Beans
Three Bean Turkey Chili
Vegan Chocolate Chili
Need more inspiration? Check out our archive for more easy soup recipes

If you try this Quinoa Chili recipe or any other chili recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Quinoa Chili Recipe

The best ever Quinoa chili recipe! This protein and veggie-packed quinoa chili with beans is gluten-free, healthy, filling, and perfect for a weeknight dinner. Make a big batch, serve it all right away or freeze some for later.

Course Soup

Cuisine Mexican

Diet Vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 259kcal

Author Aysegul Sanford

Ingredients

1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons chili powder
1 medium-size onion chopped (approximately 1 cup)
1 medium-size jalapeno seeded and chopped
2 cloves of garlic minced
2 15 oz. cans black beans, drained and rinsed
1 15 oz. cans red kidney beans, drained and rinsed
1 28 oz. can diced tomatoes
1 15 oz. can tomato sauce
⅔ cup uncooked quinoa rinsed thoroughly
1 ½ cups corn kernels fresh, canned or frozen
2 cups vegetable stock or water
1 teaspoon kosher salt
½ teaspoon ground black pepper

Toppings (Optional)

1 ripened avocado cut into small cubes
1/2 cup shredded cheddar cheese
1/2 cup red onion chopped
4 tablespoons sour cream
1/4 cup thinly sliced radishes

Instructions

Stove top instructions:

Heat olive oil in a heavy bottom pot over medium heat. Add in cumin, coriander, and chili powder and cook, stirring constantly, for 1 minute.
Stir in the onion and jalapeno. Cook until translucent, 5-7 minutes.
Add in the garlic and cook, stirring constantly, for 30 seconds.
Add in both beans, diced tomatoes, tomato sauce, quinoa, and corn.
Pour in the vegetable stock. Give it a gentle mix.
Turn the heat up to medium-high, put the lid on and bring it to a boil. This should take 8-10 minutes.
Turn down the heat down to low and let it simmer for 10-15 minutes. Give a stir a few times during the cooking process.
Garnish with your favorite toppings like avocados, radishes, cilantro, and sliced jalapenos.

Slow Cooker Instructions:

Place all the ingredients in the bowl of your slow cooker, and give them a good mix.
Cook in low heat setting for 4-5 hours or high heat setting for 3-4 hours.

Instant Pot Instructions:

Turn on the sautee function in your pressure cooker. Add in the oil. When it is warm, add all the spices, onion, and jalapeno in and saute for 2-3 minutes.
Next, mix in the minced garlic and cook for 30 seconds or so.
Add in the beans, diced tomatoes, tomato sauce, quinoa, corn, vegetable stock, and salt and pepper. Stir until everything is combined.
Put the lid on, press the manual button and set it to cook for 10 minutes on high heat setting.
Natural release for 10 minutes. Release the rest of the pressure by turning on the venting setting. And serve!

Notes

Storage instructions: Store leftovers in an airtight container in the fridge for up to 5 days. This chili recipe actually tastes better throughout the week as the ingredients have a chance to marry together.
Freezing Instructions: Place in an airtight container, seal tight, label, date, and store in the freezer for up to 3 months.
Thawing Instructions: Defrost overnight in the fridge. The next day, when ready to reheat, transfer to a large pot, bring to boil over medium heat while stirring occasionally, then reduce to a simmer and serve warm with freshly prepared toppings!

Nutrition

The post Vegetarian Quinoa Chili Recipe appeared first on Foolproof Living.

Vegan Chocolate Chili

Aysegul Sanford — Tue, 28 Dec 2021 06:40:00 +0000

Why Should You Try This Recipe?

Similar to my reader’s favorite recipes, vegan chili and quinoa chili, this chili recipe is packed with wholesome ingredients that are also filling. Based on my chocolate turkey chili, this recipe is a keeper. Here are a few reasons why:

One-pot cold weather goodness: It comes together in one big pot in under 45 minutes from start to finish.This is a great recipe when you want to put a healthy dinner on the table on a cold winter night.
Packed with superfoods: I am talking about cocoa powder, dark chocolate, black beans, and sweet potatoes. All of which are wholesome pantry staples.
No meat chili with “meaty-texture”: While there is no meat in this recipe, you will not miss the meaty texture thanks to Hodo’s Adobo Mexican Crumbles. Used in place of meat, they offer a similar meaty texture. Made from organic, high quality soybeans, they are Gluten-free, vegan, and certified USDA organic.

Ingredients

To make this spicy vegan chocolate chili recipe you will need olive oil, onion, jalapenos (or bell peppers), chili powder, cumin, coriander, Hodo’s Adobo Mexican crumbles, garlic, unsweetened cocoa powder, unsweetened chocolate, sweet potatoes, black beans, diced tomatoes, vegetable broth, maple syrup, kosher salt, and black pepper.

In terms of topping, I opted for pumpkin seeds, avocado, fresh lime juice, and a drizzle of maple syrup. I also added Hodo Adobo Mexican Crumbles, which made it even more flavorful, filling, and hearty. However, as it is with any chili recipe, you can use whatever toppings you have on hand.

Detailed Notes on Ingredients & Substitutions:

Peppers: I used seeded jalapenos, but a small bell pepper would also work in this recipe.
Chocolate: Be sure to use unsweetened baking chocolate and unsweetened cocoa powder. The chocolate/cocoa powder addition is to add in a layer of mole-like flavor instead of making it sweet. If you can get your hands on it, you can also use Mexican spicy chocolate.
Beans: I used black beans, but you can also use kidney beans (or any other beans you have on hand) as well.
Maple Syrup & Sweet Potatoes: Most vegetarian chili recipes with dark chocolate use a small amount of brown sugar to offset the bitter taste of chocolate and cocoa powder. In my version, I opted for heartier sweet potatoes and a drizzle of maple syrup at the end.

How To Make It?

The process of making this chocolate chili has 4 folds:

Saute vegetables and spices: Heat oil in a Dutch oven over medium heat. Add onion, peppers, chili powder, ground cumin, and ground coriander. Cook, stirring occasionally, for 5-6 minutes or until onions are translucent.
Add in the Hodo’s Mexican crumbles and saute, breaking it into smaller chunks, for 3-4 minutes.
Place the remaining ingredients into the pot including the vegetable broth. Give it a stir, put the lid on, bring to a boil, turn the heat down to medium-low and simmer for 20-25 minutes or until the sweet potatoes are fully cooked.
Cook the crumbles: If using, five minutes before you are ready to serve, prepare the Hodo Adobo Mexican Crumbles. Heat oil in a large skillet over medium heat. Remove the crumbles from its packaging and saute, breaking it with a wooden spoon, for 3-4 minutes until it is fully crumbled and cooked.
Serve: Ladle the chili into bowls. Top each serving with Hodo’s Adobo Mexican Crumbles, avocado cubes, pumpkin seeds, and chopped fresh cilantro. Right before serving, drizzle with a tablespoon of maple syrup and serve with wedges of lime.

Expert Notes:

Take your time to bloom the spices: While it may sound like an extra step, taking the time to saute the oil-soluble spices like ground cumin and coriander will help you build flavors, especially in a chili recipe like this one.
Optional: Using the Hodo’s Mexican crumbles as a topping is optional but I love that it offers a nice spicy kick as a topping.

How To Store, Freeze & Thaw?

As is the case with other chili recipes, this chili tastes better the next day and freezes well. Here is how I store and freeze it:

Storage: Bring the chili to room temperature, place in an airtight container, and store in the fridge for up to 4 days.
Freeze: Bring the chili to room temperature, place in an airtight container, and store in the freezer upto a month.
Thaw: To thaw, remove from the fridge and thaw in the fridge overnight. Place the chili in a saucepan to warm thoroughly. If it is too thick, add in a quarter cup of water.

With the cold winter days ahead of us, I hope you give this easy-to-make and healthy chili recipe a try. And next time you visit your local Whole Foods, be sure to check out Hodo’s Adobo Mexican Crumbles to use in this vegan chocolate chili or any of your other favorite chili recipes.

Other Chili Recipes You Might Like

If you try this Vegan Chocolate Chili recipe or any other chili recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Vegan Chocolate Chili Recipe

A vegan chocolate chili recipe that comes together in one bowl in under an hour from start to finish. It is the perfect balance of spicy, sweet and savory with a hint of mole-like chocolate flavor.

Course Soup

Cuisine American Vegan

Diet Vegan

Prep Time 20

Cook Time 30

Total Time 50

Servings Servings

Calories 359kcal

Author Aysegul Sanford

Ingredients

1 tablespoon vegetable oil
1 large onion chopped ~ approximately 1 cup
2 jalapenos seeded and chopped (A medium-sized bell pepper would also work)
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 package of Hodo Adobo Mexican Crumbles
2 cloves garlic minced
2 tablespoons unsweetened cocoa powder
2 oz. unsweetened chocolate roughly chopped
1 large or 2 medium sweet potatoes, peeled and cut into 1-inch cubes
2 15 oz. cans of black beans, drained and rinsed
1 28 oz. can of diced tomatoes with their juices
2 cups of vegetable broth
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup fresh cilantro roughly chopped – (Optional) plus more as garnish

Toppings

1 tablespoon of vegetable oil
1 package of Hodo Adobo Mexican Crumbles
¼ cup pumpkin seeds – optional
1 ripe avocado cut into cubes
1 lime cut into wedges
Maple syrup – optional

Instructions

Heat oil in a Dutch oven over medium heat. Add onion, peppers, chili powder, ground cumin, and ground coriander. Cook, stirring occasionally, for 5-6 minutes or until onions are translucent.
Add in the Hodo’s Mexican crumbles and saute for 3-4 minutes.
Place the remaining ingredients garlic, cocoa powder, chocolate, sweet potatoes, black beans, tomatoes, vegetable broth and salt and pepper. Give it a stir, put the lid on, bring to a boil, turn the heat down to medium-low and simmer for 20-25 minutes or until the sweet potatoes are fully cooked.
Cook the crumbles: If you are also using the crumbles as a topping, five minutes before you are ready to serve, prepare and sautee the Hodo Adobo Mexican Crumbles seperately. Heat oil in a large skillet over medium heat. Remove the crumbles from its packaging and saute, breaking it with a wooden spoon, for 3-4 minutes until it is fully crumbled and cooked.
Serve: Ladle the chili into bowls. Top each serving with Hodo’s Adobo Mexican Crumbles, avocado cubes, pumpkin seeds, and chopped fresh cilantro. Right before serving, drizzle with a tablespoon of maple syrup and serve with wedges of lime.

Notes

Storage: Bring the chili to room temperature, place in an airtight container, and store in the fridge for up to 4 days.
Freeze: Bring the chili to room temperature, place in an airtight container, and store in the freezer up to a month.
Thaw: To thaw, remove from the fridge and thaw in the fridge overnight. Place the chili in a saucepan to warm thoroughly. If it is too thick, add in a quarter cup of water.

Nutrition

The post Vegan Chocolate Chili appeared first on Foolproof Living.

Butternut Squash Thai Curry Soup

Aysegul Sanford — Thu, 09 Dec 2021 17:08:06 +0000

Why Should You Make This Recipe?

Fragrant, flavorful, and photogenic, this butternut squash red curry has everything. You’ll adore the authentic flavors and nutritious ingredients of this delectable Thai food.

You only need nutrient-packed ingredients and a single pot to make this healthy, heartwarming dish. No one can resist this Thai squash curry’s zesty ginger, warm red curry paste, and sweet coconut. Plus, it is vegan and gluten-free so it works for most everyone.
Avid meal-preppers will love how well this dish keeps in storage. Not only can this soup be frozen for up to a month, but the irresistible Thai flavors also develop while they sit.
Serve it as a soup or as a curry – You can take this basic squash curry recipe and serve it either a curried soup or more of a curry dish using the same ingredients and a single measurement change.

Ingredients

To put together your Thai butternut squash curry soup, you’ll need the following: vegetable oil, onion, fresh ginger, garlic, red curry paste, cubed butternut squash, red lentils, kosher salt, black pepper, vegetable broth, full-fat coconut milk, and Sriracha sauce.

You can also choose to add cilantro, lime juice, and sliced onion for garnish.

Notes on Ingredients & Substitutions

Oil: Though I use extra virgin olive oil in this recipe, any vegetable oil will work, from coconut oil to avocado oil and beyond. An equal amount of ghee would also work.
Thai Red Curry Paste: I used Thai Kitchen’s Gluten-Free Red Curry Paste (affiliate link) when making my butternut squash curry sauce. However, you can use any red Thai curry paste you prefer, including a homemade version.
Unsweetened Coconut Milk: I use full-fat coconut milk for this soup’s thick, creamy flavor. However, you can use lite coconut milk as well. If you’re not looking for a vegan option, you can also use heavy cream.
Vegetable Broth: Want to give your Thai squash curry recipe extra savory flavor? Swap out your vegetable broth for chicken broth for a little extra kick. You can even make homemade chicken stock using my fan-favorite recipe.
Sriracha: Made with chili peppers, Sriracha (affiliate link) gives this Thai butternut squash soup its savory spice. Omit the sauce for a milder, kid-friendly version of this spicy curry.
Cilantro: The cilantro used in this curried squash soup with coconut milk is optional. If you’re not a fan of this herb, you can either swap it out for parsley or omit it entirely.

How to Make Squash Curry

Whether you want to know how to prepare butternut squash for curry, how to cut butternut squash, or how long to simmer your soup, you’ll find all you need in these easy instructions.

Saute the aromatics: Heat oil over medium heat in a large Dutch oven. Then, add the onion, ginger, and garlic, and stir frequently. Once the onion is translucent (3-4 minutes), add the red curry paste and cook for another minute.
Add the rest of the ingredients: Add the butternut squash, red lentils, salt, black pepper, and vegetable stock to the red curry sauce, and turn the heat to medium-high.
Simmer the soup: Once the mixture boils, reduce it to medium-low heat, and let the soup simmer until the squash cubes are cooked (20-25 minutes). Don’t forget to stir every so often. Insert a knife into a squash cube to check if the soup is finished. The curry is done when the knife goes in and comes out easily.
Blend the Thai red curry with butternut squash: Remove the soup from the heat. Then, use an immersion blender to blend the soup until it reaches the desired consistency, whether chunky or smooth.

Add the milk and hot sauce: Stir the coconut milk and Sriracha into the blended curry. Once thoroughly mixed, taste the soup to see if more seasoning is needed.
Garnish and serve: If desired, garnish each bowl with fresh cilantro and sliced red onion, and serve with lime wedges.

How to Store, Freeze, and Thaw

Whether you’re looking for easy weeknight meal prep or a dish you can save for weeks, this coconut curry butternut squash soup is just what you need. Busy weeknights, meet delicious leftovers.

Storage: When storing your soup, first let it reach room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
Freeze: To freeze this dish, let it reach room temperature and then put it into an airtight container. Once in the freezer, this butternut curry will stay fresh for up to 1 month.
Thaw: When ready to eat, let your Thai red curry with butternut squash thaw in the fridge overnight. Then, reheat the soup on the stove to your desired temperature.

What to Serve With This Recipe?

One of the best things about soup is how many sides you can serve with it! Packed with hearty carbs and mellow flavors, you’ll round out any meal plan with these easy sides.

Jasmine rice: If you’re wondering what to serve with curried butternut squash soup, one of my go-to’s is jasmine rice. Light and fragrant, this side will take your white rice game to the next level.
Crusty bread: Hearty, tender, and always satisfying, artisanal bread is just what your curried butternut squash soup needs. You can even use my No Knead Bread for a stress-free, 4-ingredient loaf.
Naan bread: A classic Indian side, naan bread is just the dish to serve alongside your Thai red curry with butternut squash. This oven-baked flatbread is as soft as it is tasty.
Sweet potato biscuits: Nothing tastes better with red curry squash than sweet potatoes! These fluffy and flaky biscuits are a great recipe to balance the spicy flavors of this red curry recipe.
Almond flour biscuits: In just 25 minutes, you can have these low-carb, gluten-free biscuits on your dinner table. Plus, this simple side only uses five simple ingredients.

Variations

There’s no reason not to make this versatile recipe just the way you like it. Whether you add a protein, omit an herb, or adjust its thickness, this butternut curry soup is guaranteed to satisfy.

Make it a Curry: Though this soup calls for 5 cups of vegetable broth, you can make it thicker and more curry-like by using 3-4 cups instead. That way, this dish will be easier to serve alongside sides like rice and naan.
Thai Kabocha Squash Soup: Give your nutty soup a tantalizing sweetness by swapping your squash. Just replace your butternut squash with an equal amount of cubed kabocha. And if you have some leftover Kabocha, be sure to try my Kabocha Squash Soup recipe as well.
Chicken Butternut Squash Curry Soup: Meat lovers don’t have to miss out on this Thai cuisine. Pack this dish with extra protein by adding a cup of cooked, shredded chicken. You can even use my super simple Bone-In Chicken Breast Recipe!
Roasted Curried Butternut Squash Soup: If you have any leftover roasted butternut squash cubes or air-fried butternut squash cubes — from making Ina Garten’s Butternut Squash Salad or Ottolenghi’s Butternut Squash Salad —you can use them in this recipe. Cut your cooking time in half with this easy leftover solution.
Butternut Squash Curry With Spinach: Did someone say “superfood”? Turn this vegan soup into a nutrient-packed power-meal by adding 3 cups of baby spinach.

Liren’s Meat to the Side

This delicious butternut squash curry recipe comes from my friend Liren’s cookbook, Meat to The Side. If you do not know her, she is the blogger behind one of my favorite food blogs, Kitchen Confidante.

The idea with this book is to look at meat as the side dish and fill your plate with wholesome and nutritious “sides” but make them the main dish instead of meat. She calls it “A Plant Forward Guide to Bringing Balance to Your Plate.”

Similar to this red squash curry soup, Liren’s book offers doable recipes made with everyday ingredients you probably have in your pantry. If you are a fan of my blog, recipes, and the way I cook, I think you would truly enjoy this book.

More Soup and Curry Recipes You Might Like:

If you enjoyed this vegan butternut squash curry recipe, you’ll fall head over heels for these delicious dishes. Creamy, nutritious, and bursting with rich flavors, these curries, and curry-like soups can’t be beaten.

Alison Roman’s Spiced Chickpea Stew
Spicy Curry with Chicken
Tomato Curry Soup
Slow Cooker Thai Beef Curry
Sweet Potato Soup
Red Lentil Soup
Can’t get enough? Check out all our Asian recipes.

If you try this Butternut Squash Thai Curry Soup recipe or any other Asian recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Butternut Squash Thai Curry Soup Recipe

This Butternut Squash Thai Curry Soup recipe is vegan, light, creamy, and easy to make. It comes together in one pot and it is perfect for a weeknight meal or your weekly meal prep.

Course Soup

Cuisine Thai Cuisine

Diet Vegan

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 208kcal

Author Aysegul Sanford

Ingredients

2 tablespoons vegetable oil
1 medium onion chopped (about a cup)
1 teaspoon fresh ginger grated
2 cloves garlic minced
1 tablespoon red curry paste
4 cups cubed butternut squash from one medium sized butternut squash
1 cup red lentils
1 teaspoon kosher salt
½ teaspoon ground black pepper
5 cups vegetable broth
½ cup full fat coconut milk
1 teaspoon Sriracha sauce plus more as garnish
½ cup cilantro chopped
Lime wedges & sliced red onion as garnish – Optional

Instructions

Heat olive oil in a large Dutch oven over medium heat. Add onion, ginger, and garlic. Cook, stirring frequently, until onion is translucent, 3-4 minutes. Stir in the red curry paste and cook for another minute.
Add cubed butternut squash, red lentils, salt, black pepper, and vegetable stock. Bring it to a boil over medium-high heat, turn it down to medium-low, and let it simmer (stirring occasionally) for 20-25 minutes or until the squash cubes are cooked. You can check doneness by inserting a knife in one of the cubes. If it comes in and out easily, it should be cooked.
Off the heat, using an immersion blender blend the soup until it reaches your desired consistency. You can either blend it until smooth or live it chunky like I did.
Stir in the coconut milk and Sriracha. Give it a taste and add more seasoning if necessary.
Garnish with cilantro and sliced red onion if preferred. Serve with lime wedges.

Notes

Recipe reprinted with permission from Meat to the Side by Liren Baker (Victory Belt Publishing, 2021).
Make it a Curry: Though this soup calls for 5 cups of vegetable broth, you can make it thicker and more curry-like by using 3-4 cups instead. That way, this dish will be easier to serve alongside sides like rice and naan.
Storage: When storing your soup, first let it reach room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
Freeze: To freeze this dish, let it reach room temperature and then put it into an airtight container. Once in the freezer, this butternut curry will stay fresh for up to 1 month.
Thaw: When ready to eat, let your Thai red curry with butternut squash thaw in the fridge overnight. Then, reheat the soup on the stove to your desired temperature.

Nutrition

The post Butternut Squash Thai Curry Soup appeared first on Foolproof Living.

Instant Pot White Bean Chicken Chili

Aysegul Sanford — Mon, 18 Oct 2021 05:30:00 +0000

Chili is one of those hearty, comforting meals that hit the spot every time and it is great for the whole family. I have an array of chili recipes in my recipe book, including Easy Chicken Chili, Three Bean Turkey Chili, and Crockpot Chicken Tomatillo Soup (I call this soup, but it is more like chili). But today’s recipe, Instant Pot White Chicken Chili, takes inspiration from Healthy White Chicken Chili.

It has the same delicate qualities of a white chili (i.e. no tomato paste and just the right amount of chili powder to keep that stark white color), but it comes together quickly and easily in the electric pressure cooker. Be sure to give it a try if you are in need of a chili recipe made with minimal ingredients and minimal effort.

Why You Should Make This Recipe

The true beauty of this instant pot white chicken chili recipe is the time and effort-saving ability of pressure cooker recipes. If you have never made chili in the Instant Pot before, prepare to be amazed.

I love it because it’s:

Super quick to put together and the Instant Pot provides a hands-off cooking method with only 20 minutes of active cook time.
It’s a healthy, homemade and easy meal that features clean and good-for-you ingredients – no heavy cream or cream cheese required!
Heartwarming and filling, to keep you full and satisfied.
A wonderful make-ahead meal as leftovers last for days and it freezes well, too.
Made with freezer & pantry staples like beans, spices, and corn, it is a great pantry recipe

Key Ingredients

The ingredient list for this pressure cooker white chicken chili recipe comes in two parts:

For the chili: Gather olive oil, spices (ground coriander, ground cumin, and chili powder), jalapeno, garlic, Cannellini beans, lean chicken breasts, corn, and chicken stock.

White Chili Toppings: You can use any toppings you like. I am using a ripe avocado slices, cilantro, tortilla strips or chips, corn, shredded Cheddar cheese, lime wedges, green onion, and sour cream.

Substitution Ideas:

Chicken: I used boneless and skinless chicken breasts but an equal amount of chicken thighs could also be used.
Green peppers: I opted for jalapenos but any green peppers, i.e canned peppers, bell peppers, etc. would also work.
Beans: I used canned Cannellini beans but any white beans, Navy Beans or Great Northern Beans, would work.
Corn: Fresh, frozen or canned would all work.
Cilantro: Not a fan of cilantro? Omit it or use parsley instead.

How to Make

Let’s take a look at how to get this creamy white bean chili from your Instant Pot to your table in no time. Here are the steps:

Saute vegetables and spices: Select the saute setting on your pressure cooker. Add in the oil, onion, green pepper, ground cumin, ground coriander, and chili powder. Saute for 2-3 minutes while stirring constantly until everything is mixed.
Add in garlic and saute for another 30 seconds or so.

Add in the rest of the ingredients: Add in the beans, chicken, corn, chicken broth, and salt and pepper. Give it a stir. Press cancel (to cancel the saute function.)
Pressure cook the white bean chicken chili: Secure the lid and set the steam release valve to the sealing position. Select the manual setting and set the cooking time to 20 minutes at high pressure. It will take about 10 minutes for the Instant Pot to come to pressure.

Release the pressure: When the cooking cycle is complete, let the pressure naturally release for 8-10 minutes, then move the steam release valve to the venting position to release any remaining pressure. When the floating valve drops, carefully remove the lid.
Shred the chicken: Remove the chicken from the chili into a plate and shred it using two forks. Put the shredded chicken back in and give it a stir.

Pro Tip: Shredding the chicken with two forks is much easier while the chicken is still warm. Don’t have two forks lying around? Place the chicken in a stand mixer with the paddle attachment and mix on medium until shredded. Here is a helpful tutorial showing you how to shred chicken in a mixer.

Garnish & Serve: Add in the cilantro (if using) and give it a good stir. Ladle into bowls. Top it off with your favorite toppings, i.e. avocado, sliced jalapenos, cheese, tortilla chips and cilantro. Finish it off with a dollop of sour cream (if using) and a squeeze of lime juice. Ladle into bowls and serve.

How Long Does it Take To Cook

Believe it or not, but this instant pot white chicken chili can be prepped and ready to serve in 45 minutes. I set the Instant Pot to Manual and set the cooking time to 20 minutes. The added time accounts for the time it takes for the Instant Pot to come to pressure, as well as release.

Variations

Cream Cheese Chicken Chili: Make it a touch creamier by stirring in one 8-oz package of cream cheese (cut into 6 pieces) at the end of cooking. Be sure to add it at the very end to prevent cream cheese from curdling.
Spicy Chicken Chili: Keep the jalapenos’ seeds and ribs intact for a spicy kick. Alternatively, add ½ teaspoon cayenne pepper along with the chili powder.
Instant Pot Chicken Chili with Frozen Chicken: Didn’t have time to remove the chicken breasts from the freezer? Simply add 4 minutes to the cooking time. If the chicken breasts are frozen together, the gentle heat from the pressure cooker should be enough to release the chicken breasts away from each other.

How to Store and Freeze

What I love most about this Creamy White Chicken Chili recipe is that it stores well and like it is with most soup/chili recipes, it tastes better on the next day.

Leftover Storage: The white chili will keep in an airtight container in the fridge for up to 4 days.
Freeze: For longer storage, cool to room temperature, place in a freezer-safe airtight container or plastic storage bag (see tip below!) and freeze for up to 3 months.

Freezer Storage Tip: Looking to get even more storage space out of your freezer? Place the chili in a plastic freezer bag (or two!), seal tight, and place in one (or two) quarter baking sheets. Freeze for 1 hour, then remove from the baking sheet(s), label, date and place back in the freezer. Freezing the chili in the baking sheet ensures it molds to the shape of the baking sheet, ensuring flat, even, stackable freezer food.

Thawing Instructions: To thaw, set in the refrigerator overnight or place in a large bowl of cool water for 20-30 minutes (super easy if you’ve used a freezer bag!).

Other Chicken Recipes You Might Like:

If you are a fan of easy pressure cooker recipes made with chicken, be sure to try my friend Veronika’s Instant Pot Chicken Wings recipe. It is one of my favorite instant pot recipes that I have been making on repeat. Plus, below I am sharing a few chicken recipes you might also like:

Chicken Veggie Soup
Slow Cooker Chicken Tomatillo Soup
Instant Pot Chicken Wild Rice Soup
Chicken Noodle Soup with Potatoes
Split Chicken Breast Recipe
Need more inspiration? Check out all our Easy Chicken Recipes

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Instant Pot White Bean Chicken Chili Recipe

Recipe for White Chicken Chili made in the instant pot. A heartwarming chicken chili recipe made with white beans and chicken breasts in a pressure cooker. It is made without the use of cream cheese yet still creamy and delicious. Make a batch, serve some right away, and freeze the rest for later.

Course Soup

Cuisine Mexican Cuisine

Prep Time 10

Cook Time 20

Extra Pressure Building/Releasing Time 20

Total Time 50

Servings servings

Calories 513kcal

Author Aysegul Sanford

Ingredients

For The Chili:

1 tablespoon olive oil
1 large onion chopped (1 cup)
2 jalapeno peppers seeded and cut into small pieces (Green Bell pepper would also work)
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
2 cloves of garlic
2 cans Cannellini beans (15 oz), drained and rinsed – Navy or Great Northern Bean would also work
2 large chicken breasts boneless and skinless ~ 1 1/2 lbs.
1 cup whole corn kernels plus more as garnish
1 ½ cups of chicken stock
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper
¼ cup of fresh cilantro chopped – optional

For the Toppings:

1 ripe avocado as topping – optional
¼ cup shredded cheese Cheddar or crumbled queso fresco
Handful of tortilla chips
Sour cream optional

Instructions

Saute vegetables and spices: Select the saute setting on your pressure cooker. Add in the oil, onion, green pepper, ground cumin, ground coriander, and chili powder. Sautee for 2-3 minutes while stirring constantly until everything is mixed.
Add in garlic and saute for another 30 seconds or so.
Add in the rest of the ingredients: Add in the beans, chicken, corn, chicken stock, and salt and pepper. Give it a stir. Cancel the saute function.
Pressure cook the white bean chicken chili: Secure the lid and set the steam release valve to the sealing position. Select the manual setting and set the cooking time to 20 minutes at high pressure. It will take about 10 minutes for the Instant Pot to come to pressure.
Release the pressure: When the cooking cycle is complete, let the pressure naturally release for 8-10 minutes, then move the steam release valve to the venting position to release any remaining pressure. When the floating valve drops, carefully remove the lid.
Shred the chicken: Remove the chicken from the chili into a plate and shred it using two forks. Put it back in and give it a stir.
Stir in the cilantro, if using. Ladle into bowls. Top it off with your favorite toppings, i.e. avocado, sliced jalapenos, cheese, tortilla chips and cilantro. Finish it off with a dollop of sour cream (if using) and Serve.

Notes

Leftover Storage: The white chili will keep in an airtight container in the fridge for up to 4 days.
Freeze: For longer storage, cool to room temperature, place in a freezer-safe airtight container or plastic storage bag (see tip below!) and freeze for up to 3 months.

Nutrition

The post Instant Pot White Bean Chicken Chili appeared first on Foolproof Living.

Easy Chicken Teriyaki Stir Fry

Aysegul Sanford — Mon, 20 Sep 2021 12:27:00 +0000

Why Should You Make This Recipe?

This Teriyaki Chicken Stir Fry recipe combines the mouthwatering flavors of fresh ginger, savory garlic, and sweet honey for one of my most flavorful weeknight dinner recipes. Whether you’re a chef on a budget or on the hunt for new recipes, this low-calorie chicken stir fry is just for you.

It comes together in just 30 minutes, making it an easy weeknight meal for busy chefs.
Unlike stir fry recipes that use bottled sauce, my low-fat stir fry sauce for chicken only uses healthy, low-calorie ingredients. Plus, you can make this delicious sauce gluten-free with one simple substitution!
Just like my recipes for rich Chicken Lo Mein, Sesame Chicken Noodles, and lean Lemongrass Chicken, you decide exactly what goes in this homemade Asian dish. From gluten-free ingredients to a variety of fresh veggies, the choice is yours.

Ingredients

This quick chicken teriyaki stir fry recipe comes together in a snap, and you don’t even need specialty grocery stores! Only pantry-ready, healthy ingredients are used in this delectable dish.

Teriyaki Stir Fry Sauce Ingredients: To make chicken stir fry sauce, gather soy sauce, chicken stock, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and cornstarch (or arrowroot starch.)

Chicken Stir Fry Ingredients: For the stir fry, you’ll need broccoli florets, vegetable oil, salt, black pepper, and boneless chicken breasts. If you have it, you can chop up a small bell pepper to incorprate more vegetables to your stir fry but it is optional.
Optional Garnish: Top this stir-fry recipe with scallions (aka green onion stalks), cilantro, sesame seeds, red pepper flakes, and chopped peanuts for extra flavor.
To Serve: To complete this meal, serve it with 4 cups of cooked rice (my favorite is Brown Jasmine Rice) or quinoa.

Ingredient Notes:

Chicken Thigh Stir Fry: I used chicken breasts to make this easy chicken stir fry as light as possible, but you can also make this dish using 1½ lbs. of boneless chicken thighs.
Gluten-Free Chicken Stir Fry: To make this simple homemade teriyaki sauce recipe gluten-free, all you have to do is use tamari instead of soy sauce.

How To Make Teriyaki Sauce?

The recipe starts with my go-to easy teriyaki sauce and it is so easy to make.

Make the teriyaki stir fry sauce: In a medium bowl, whisk together soy sauce, chicken stock, rice vinegar, sesame oil, honey, ginger, and garlic. Add the cornstarch at the end and give it a vigorous whisk.

How to Make This Recipe?

You won’t believe how simple it is to make it when you follow this five-star recipe! Take the stress out of weeknight meals with a tasty Asian meal the whole family will love.

Bake the broccoli: Preheat the oven to 425 degrees F., line a baking sheet with parchment paper, and top the sheet with a single layer of broccoli florets. Drizzle the florets with olive oil, salt, and pepper, then toss the broccoli to ensure an even coating. Bake for 14-15 minutes, or until golden brown. Set aside.

Sauté the chicken: Heat oil in a large wok or cast iron skillet over medium-high heat. When the oil is hot, add the chicken and sauté for 5-6 minutes, remembering to stir frequently.
Add the sauce: Stir the sauce once more before adding it to the wok or skillet. Then, bring the mixture to a boil and simmer it for 3-5 minutes, or until it thickens and becomes glossy. Remove the chicken once it is fully cooked.
Assemble and serve: Add equal amounts of white rice or quinoa, stir fry veggies, and cooked chicken into each bowl. If desired, garnish each bowl with scallions, cilantro, sesame seeds, and/or chopped peanuts. Then, serve!

How to Store, Freeze & Thaw?

Never worry about meal prep again with this tantalizing Asian dish. This sautéed chicken teriyaki recipe can be made ahead of time and served on the go—perfect for any busy weeknight!

Storage: Leftovers for this Asian chicken stir fry will stay fresh in an airtight container in the fridge for up to 3 days.
Freezing: To freeze this dish, first bring it to room temperature. Then, place it in an airtight container or in a freezer bag with as much air removed as possible. The stir fry will stay fresh in the freezer for up to 2 months. However, I don’t recommend freezing broccoli, as it won’t maintain its fresh, crisp texture.
To thaw: When you’re ready to eat your frozen stir fry, put it in the fridge overnight, then warm it on the stovetop.

What Goes With Chicken Teriyaki?

This recipe for chicken teriyaki stir fry with vegetables is as versatile as it is easy. Serve it with a variety of appetizing side dishes, from fluffy white rice to crunchy vegetables.

To balance this savory meal with a nutritious carb, you can serve teriyaki chicken stir fry with Jasmine Brown Rice (or Instant Pot Jasmine Brown Rice) or rice noodles. What tastes better than juicy chicken and rice?
Quinoa is a high-fiber, high-protein, and gluten-free option for your stir fry dish. Plus, you can learn how to cook quinoa in a few steps with my simple recipe!
For a low-carb option, instead of rice or quinoa, try it with Cauliflower rice.
Pair this simple teriyaki stir fry with succulent veggie sides, like Roasted Carrots, Baked Asparagus, or Roasted Whole Eggplant.
You can’t go wrong with a simple salad alongside this classic Asian dish. Try my vegan Thai Quinoa Salad, Black Rice Salad and Coleslaw Without Mayo for irresistible salad recipes.

FAQs

You don’t have to be a great cook to become an expert in Asian cuisine! Find answers to all your questions about chicken stir fry with teriyaki sauce in one easy place.

Is chicken stir fry healthy?

This version is! The best thing about my version is that it only uses homemade, all-natural ingredients. Plus, you can always add different vegetables to get the most garden-fresh nutrition.

How much teriyaki sauce for stir fry?

I use 1 cup of teriyaki sauce for every 1½ pounds of chicken.

How to cook chicken teriyaki in a wok?

You can easily turn your stir fry into an authentic teriyaki chicken wok recipe. Just use a wok and remember to stir frequently.

Can I make chicken teriyaki stir fry with frozen vegetables?

Yes! Cut your meal prep for stir fry in half by using frozen vegetables. Just be sure to add them in after you add in the chicken.

Other Chicken Dinners You Might Like:

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If you try this recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Teriyaki Chicken Stir Fry Recipe

This Teriyaki Chicken Stir Fry Recipe is an easy, healthy, and 30 minute weeknight dinner recipe that is guaranteed to impress. Served with roasted broccoli, it is better than take out!

Course Weeknight Dinner

Cuisine Asian Cuisine

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 645kcal

Author Aysegul Sanford

Ingredients

For the Teriyaki Stir-Fry Sauce

⅓ cup soy sauce
½ cup chicken stock
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 tablespoons honey
2 teaspoon grated ginger
3 cloves of garlic minced
2 teaspoon cornstarch

For the Chicken Stir Fry:

3 heads of broccoli rinsed and cut into small florets
4 tablespoons vegetable oil divided
½ teaspoon kosher salt
¼ teaspoon black pepper
1 ½ lbs boneless chicken breasts cut into cubes (alternatively, you can use chicken thighs)

As Garnish:

2-3 scallions thinly sliced
2 tablespoons fresh cilantro chopped
1 teaspoon sesame seeds optional
Handful of peanuts chopped optional

To Serve with:

4 cups cooked Brown Jasmine Rice optional

Instructions

To make the teriyaki stir fry sauce: Mix soy sauce, chicken stock, rice vinegar, sesame oil, honey, ginger, garlic and cornstarch in a bowl and whisk until fully combined. Alternatively, you can put it in a jar and give it a vigorous shake.
Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper. Add broccoli florets to the baking sheet.
Drizzle them with 2-tablepoons olive oil and sprinkle them lightly with salt and pepper. Using your clean hands (or 2 spoons), gently toss them to make sure that each floret is coated with oil.
Let it roast for 14-15 minutes or they turn golden brown. Set aside.
Meanwhile, place a wok (or a 10-inch cast iron skillet) on medium high heat. Add in the remaining 2 tablespoons of oil.
When the pan and oil are sizzling hot, add in the chicken and sauté for 5-6 minutes, stirring frequently.
Give the stir-fry sauce a quick stir/shake and pour it into the pan.
Bring the mixture to a boil and let it simmer for 3-5 minutes. You will see it will start to thicken and become glossy.
Once the chicken is fully cooked through, remove it from the heat.
Place a cup of cooked jasmine rice or quinoa, 4-5 roasted broccoli florets, and stir-fry chicken in each bowl.
Garnish them with chopped scallions, cilantro, sesame seeds, and if preferred, chopped peanuts.
Serve immediately.

Notes

The nutritional values below are only for the chicken stir fry and do not include the calories/values coming from the rice/quinoa.
Chicken Thighs/Breasts: You can use chicken thighs and breasts interchangeably in this recipe.
Gluten-free version: Swap tamari with soy sauce to make the teriyaki sauce gluten-free.
Storage: Leftovers for this Asian chicken stir fry will stay fresh in an airtight container in the fridge for up to 3 days.
Freezing: To freeze this dish, first bring it to room temperature. Then, place it in an airtight container or in a freezer bag with as much air removed as possible. The stir fry will stay fresh in the freezer for up to 2 months. However, I don’t recommend freezing broccoli, as it won’t maintain its fresh, crisp texture.
To thaw: When you’re ready to eat your frozen stir fry, put it in the fridge overnight, then warm it on the stovetop.

Nutrition

Adapted (with minor changes) from Emilie Raffa’s: The Clever Cookbook.

The post Easy Chicken Teriyaki Stir Fry appeared first on Foolproof Living.

Turkish Red Lentil Soup – Kirmizi Mercimek Corbasi

Aysegul Sanford — Wed, 08 Sep 2021 07:31:00 +0000

As soon as the temperatures start going down, we switch from simple salads to veggie-packed soup recipes like this Turkish lentil soup. If you have ever visited Turkey, chances are that you know this is one of the most popular Turkish Soup recipe.

In the archives of this website, there are many different soup recipes that you can make that are similar in nutrition and style, such as my Green Lentil Soup, Carrot Ginger Soup, and Vegan Sweet Potato Soup. So, if you are a fan of veggie-packed creamy soups, you are in the right place.

Why You Should Try This Recipe

This hearty soup recipe is a must-have for days when you want something quick and easy but nutritious at the same time. It is also:

Quick and Easy To Make: This Turkish lentil soup recipe requires 6 ingredients, is made in one pot, and takes about 30 minutes to cook so you don’t have to worry about taking up copious amounts of time and effort for this delicious meal.
New to red lentils? No problem: Red lentils are a staple of most Turkish kitchens but if you are new to cooking with red lentils, this recipe is an easy place to start! The simple steps that I will go into detail below will make cooking with red lentils a breeze.
Diet-Friendly: In addition to being highly nutritious, thanks to lentils, this heart-warming soup is also an excellent option for those looking for a vegan and gluten-free meal.

Ingredient Notes

To make this Traditional Turkish red lentil soup recipe, gather yellow onion, red lentils, garlic, potatoes, carrot, vegetable stock, and salt and black pepper.

While those are the basic ingredients you will need, below I am including a few add-ins and swaps you can use:

Tomato Paste or Red Pepper Paste: If you want to add a little more color or spice to your soup, consider adding a tablespoon of tomato paste or red pepper paste.
Chicken Broth: Although this Turkish lentil soup is vegan by default, you can always substitute vegetable broth for chicken stock. If you go with chicken stock, I would recommend using 4 cups of stock and 4 cups of water, as all chicken stock might be a little bit overpowering.
Additional Seasoning: If you want to add a little extra flavor to your soup, try incorporating fresh herbs and spices such as fresh parsley, fresh mint, ground cumin, and/or red pepper flakes.

How to Make It?

This velvety Red Lentil Turkish soup recipe is easy to make and requires just a few basic steps. Here is how I make it:

Prepare Ingredients: Cut up your onion and carrots (size can vary based on preference) and mince 3 cloves of garlic. Next, rinse your lentils in a colander under cold running water. Finally, cut a small potato into 1-inch cubes.

Combine Ingredients & cook: Combine onion, carrots, garlic, lentils, and potato in a large pot or large saucepan. Add vegetable stock, salt, and pepper. Give it a quick stir. Put the lid on and bring the mixture to a boil over medium-high heat. Once it comes to a boil, turn down the heat to low and let it simmer for 10-12 minutes or until a knife inserted in one of the vegetables comes in and out easily.

Blend: Off the heat, blend using an immersion blender (aka hand blender) until it is smooth and creamy. Heat the soup for one additional minute just to make sure it is nice and warm.
Check for Seasoning: Taste for seasoning and add in if necessary. Ladle soup into soup bowls. If you prefer, top each bowl off with croutons and a pinch of sumac or red pepper flakes/Aleppo pepper.

How to Serve

There are many traditional ways to serve this soup. Below you will find my favorite flavor-enhancing ways to serve this simple dish.

Lemon Wedges: The traditional Turkish lentil soup is always served with lemon wedges on the side as a squeeze of lemon juice truly takes it to a whole new level and brightens the flavors.
Crusty Bread or Croutons: Serve it with a few slices of Brioche, No Knead Bread or Challah. Or go with croutons.
Aleppo Pepper Oil – The Butter Drizzle: While it takes a few extra minutes to prepare, drizzling it with melted butter is not only the traditional way of serving it but also a wonderful addition to up the flavors of this red lentil stew. To do so, warm up half a stick of butter (4 tablespoons) in a small skillet over low heat until lightly browned. Add in 1/2 teaspoon cayenne pepper (or Aleppo pepper, if you have it). Then right before serving, drizzle each bowl with a tablespoon of the butter drizzle. With that being said, if you are short on time, you can finish it off with a drizzle of olive oil as well.

How to Store and Freeze

Storage: If you have leftovers, bring your lentil soup to room temperature and store it in an airtight container. When kept refrigerated, your soup should remain fresh and tasty for up to 4 days.
Freezing: To freeze, bring it to room temperature, place it in an airtight container and freeze upto 2 months.
To Thaw: Remove it from the freezer and let it thaw in the fridge overnight. Heat in a small saucepan before serving.

Expert Tips

Here are a few helpful tips to help make the best red lentil soup possible:

Consistency: I followed in the footsteps of my mom and used 8 cups of liquid. However, if you want your soup to be thicker, you can use less liquid or if you want it to be thinner you can add in more. Either way, I recommend making adjustments in half a cup increments.
Texture: It is easy to adjust the texture of this lentil soup to your taste. If you prefer your soup to be silkier, simply blend it longer. If you prefer a chunkier version, blend until it reaches the consistency you like.
No immersion blender? No problem: If you do not have an immersion blender, a regular blender or food processor will also work. Just be sure to be careful if you are using one of these alternatives, as the soup will be super hot.

Frequently Asked Questions (FAQs)

Should I Soak Red Lentils Before Cooking?

No. There is no need to soak your red lentils before cooking this soup because they already cook so quickly. As long as you have given your lentils a thorough rinse, you do not need to do any extra work.

Should I rinse red lentils before making soup?

Yes, you should. Simply place it in a colander and rinse under cold running water for a minute or so before using it in your recipe. Taking a few extra minutes to rinse lentils helps eliminate any dirt or debris that may be hiding amongst the lentils

How Many Calories Are in a Cup of Red Lentil Soup?

A cup of Turkish lentil soup is about 193 calories without any of the optional toppings.

Is lentil soup healthy?

Yes, it is. According to Healthline, lentils are highly nutritious, with high levels of fiber, minerals, and vitamins. They are also high in polyphenols (active compounds that fight against harmful agents in the body), which have strong antioxidant and anti-inflammatory properties.

Other Turkish Dishes You May Like:

In most Turkish households, this soup is served as a starter. If you want to dip your toes into Turkish cooking and turn it into a whole meal, here is a simple (beginner-friendly) menu to help you achieve that.

Salad: Piyaz Salad aka White Bean and Tomato Salad
Main Course: Turkish Kofte aka Turkish Meatballs or Turkish Stuffed Eggplant
Side dish: Bulgur Wheat Pilaf
Dessert: Easy Turkish Baklava

If you try this Red Lentil Turkish Soup recipe or any other one of our soup recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Turkish Red Lentil Soup Recipe (Kirmizi Mercimek Corbasi)

This Turkish Red Lentil Soup recipe is a heartwarming, vegan, and gluten-free soup you can make in one pot in 30 minutes. It is also one of the most popular Middle Eastern soup recipes that happens to be so easy to make.

Course Soup

Cuisine Turkish

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 193kcal

Author Aysegul Sanford

Ingredients

For the soup:

1 medium-sized onion chopped
1 1/4 cup red lentils picked over and rinsed
3 cloves of garlic minced
1 small potato cut into 1-inch cubes
1 large carrots – chopped approximately 1/2 cup chopped
8 cups vegetable stock or a combination of water and stock
2 teaspoons salt
1/2 teaspoon black pepper

Optional Toppings

2 tablespoons Italian parsley chopped
1 cup croutons
lemon wedges
1 tbsp sumac
Pinch of Aleppo Pepper, Urfa Chili or red pepper flakes

Instructions

Add onion, red lentils, garlic, potato, and carrot in a medium size heavy bottom pot. Pour in the stock.
Bring it to a boil in medium-high heat. Turn down the heat to low and let it cook until lentils are softened and potato cubes and carrots are cooked, 10-15 min. You can check doneness by inserting a knife in one of the vegetables. If it comes in and out easily, it should be good to go.
Off the heat, puree the soup using an immersion blender or do it batches using a food processor or blender.
Put it back on the heat, bring it to a one last boil.
Taste for seasoning and add if necessary. Ladle into bowls.
Serve it immediately with croutons, chopped parsley, and lemon wedges (optional).

Video

Notes

This recipe was originally published in 2014. It has been updated with new images since then. In the earlier version, I didn’t have carrots in the recipe, but lately, I like to add them because of the flavor and color. If you watch the video that was published earlier, you will see that I didn’t use carrots but please know that you can make this soup with or without carrots.
Optional Butter drizzle: While it takes a few extra minutes to prepare, drizzling it with melted butter is not only the traditional way of serving it but also a wonderful addition to up the flavors of this red lentil soup. To do so, warm up half a stick of salted butter (4 tablespoons) in a small skillet over low heat until lightly browned. Add in 1/2 teaspoon cayenne pepper (or Aleppo pepper, if you have it). Then right before serving, drizzle each bowl with a tablespoon of the butter drizzle.
Consistency: I followed in the footsteps of my mom and used 8 cups of liquid. However, if you want your soup to be thicker, you can use less liquid or if you want it to be thinner you can add in more. Either way, I recommend making adjustments in half a cup increments.
Storage: If you have leftovers bring them to room temperature and store them in an airtight container. When kept refrigerated, your soup should remain fresh and tasty for up to 4 days.
Freezing: To freeze, bring it to room temperature, place it in an airtight container and freeze for up to 2 months.
To Thaw: Remove it from the freezer and let it thaw in the fridge overnight. Heat in a small saucepan before serving.

Nutrition

This Turkish Lentil Soup recipe was originally published in April 2014. It has been updated with new photos and more helpful information in September 2021.

The post Turkish Red Lentil Soup – Kirmizi Mercimek Corbasi appeared first on Foolproof Living.

Spinach Quesadilla

Aysegul Sanford — Wed, 11 Aug 2021 16:35:25 +0000

This Spinach Quesadilla pleases your tastebuds, wallet, and picky eaters with nothing but simple, fresh, and flavorful ingredients. After all, who can resist the rich taste of sauteéd spinach, hearty garlic, and buttery cheese? Plus, when served with Mr. Spice’s zesty, vegan Tangy Bang sauce, this spinach quesadilla recipe really comes to life.

Add to your collection of Mexican party food by serving this spinach and cheese quesadilla alongside other fresh and savory recipes, like my 4-ingredient Guacamole Recipe, Easy Mexican Street Corn and Quinoa Chili. This dish even works as a quick and satisfying addition to your favorite breakfast recipes.

Why Should You Try This Recipe?

Spinach and cheese quesadillas are one of the most beloved Mexican recipes. With toasty tortillas and melty cheese, what’s not to love about this delicious side dish?

Quick and easy, this dish is so simple that you can make it for breakfast on your busiest mornings without skipping a beat.
These veggie quesadillas are a great way to get fussy eaters (hello, toddlers!) to eat leafy greens and even ask for seconds.
You can take this dish to the next level with one simple addition: Mr. Spice’s zesty, bold, and sodium-free hot sauce, Tangy Bang!
Customize this spinach quesadillas recipe with hundreds of delicious add-ons, from sauteéd mushrooms to smoky grilled shrimp.

Ingredients

For the spinach filling, you’ll need unsalted butter, baby spinach, minced garlic, Tangy Bang hot sauce, salt, and pepper.

To prepare the spinach tortillas part of the recipe, gather flour tortillas, shredded Monterey Jack cheese, and butter. Optional garnish includes sour cream and chopped cilantro.

What’s the Best Cheese for Quesadillas?

Shredded Mexican Cheese Blend: For hands-off ingredient prep, shredded Mexican cheese blends from the local grocery store are a great choice.
Your Own Cheese Blend: If you want to make a cheese mixture from scratch, you can also combine my favorite cheeses: Monterey Jack cheese and mozzarella. Cheddar, too, can add a rich yet mild flavor to the dish, though it’s not a traditional choice for quesadillas.
Oaxaca Cheese: However, if you can get your hands on it, Oaxaca cheese—buttery, gooey, and melt-in-your-mouth creamy—is the best choice for any quesadilla.

Mr. Spice Sauce for Flavor

To add a bold, citrusy heat to this easy quesadilla recipe, Mr. Spice’s Tangy Bang sauce is just what you need. Not only is this sauce GMO-, gluten-, and sodium-free, but it’s also low-calorie and low-carb!

For another healthy flavor addition, you can also try Mr. Spice’s Garlic Steak sauce to give your quesadillas a meaty, smoky twist.

Flour Tortillas

For this recipe, I used store-bought 9-inch flour tortillas. However, gluten-free tortillas, corn tortillas, or even wheat tortilla quesadillas work just as well for those following a special diet.

How To Make Spinach Quesadillas?

Because these spinach and cheese quesadillas can be made in four steps and less than 20 minutes, they’re the perfect dish for any cook on a time crunch.

Sauteé the spinach: Melt 1 tablespoon of butter in a 10- or 12-inch, large nonstick skillet over medium heat. Add the spinach, put on the lid, and cook for 3-4 minutes. Once the spinach has lost most of its volume, add in the garlic, Tangy Bang sauce, salt, and pepper. Stir, and then transfer the fully cooked spinach onto a plate or small bowl. Use a paper towel to clean the skillet and set it aside.

Assemble the tortillas: Lay 4 flour tortillas on a flat work surface. Place ½ cup shredded cheese on one half of each tortilla. Then, divide the cooked spinach mixture equally among the tortillas and place it on top of the cheese. Fold the plain half of the tortilla on top of the spinach. Brush each tortilla with melted butter.

Cook the quesadillas: Place the large skillet over medium heat and place the quesadillas butter side down. Then brush the top with the rest of the melted butter. Cook them 1-2 minutes on each side, until the cheese melts and they’re golden brown. Transfer the cooked quesadillas to a cutting board and repeat the cooking process with the remaining quesadillas.

Serve: Slice the quesadillas into wedges and garnish with cilantro leaves. If desired, serve the quesadillas with a side of Tangy Bang sauce and sour cream for dipping.

How to Store

Crispy, gooey, and hot off the skillet, quesadillas are best on the day they’re made. However, leftovers can be stored in the fridge in an airtight container for up to 2 days.

To reheat, set the oven to 300 degrees F. and place the quesadillas inside for 5-8 minutes.

Variations

Whether you want to add a tender protein, a crisp vegetable, or a diet-friendly twist to this dish, spinach quesadillas are one of the easiest recipes to make your own.

Here are a few ideas to make it your own:

Chicken: To make a chicken and spinach quesadilla, just add cubed baked chicken breasts or leftover rotisserie chicken. Only 1 cup is necessary for 4 tortillas.
Shrimp: Bring the smoky, summer taste of the grill to your quesadilla by adding in grilled shrimp.
Mushrooms: Get an irresistible umami flavor by turning this recipe into a spinach mushroom quesadilla. All you need is 1 cup of sliced and sauteéd baby portobellos.

FAQs

When scouting out a new recipe, you deserve to know what’s in it! Learn all you need to know about nutrition information and ingredients right here.

Can you use mozzarella cheese for quesadillas?

Though it’s not the traditional choice, mozzarella can be used as a creamy and easy-to-melt quesadilla cheese. Add some basil and tomato, too, and you can even make Caprese quesadillas!

How many calories are in spinach quesadillas?

Each serving of spinach quesadillas is around 386 calories.

Are spinach quesadillas healthy?

Spinach quesadillas are an excellent source of dairy, leafy greens, and fiber, making them both a delicious and nutritious choice. Plus, spinach is packed with vitamins and minerals that boost the immune system, iron levels, and skin health.

Got Some Leftover Spinach? Try These Recipes:

Spinach Quesadilla Recipe

These delicious Spinach Quesadillas are to cheer your picky eaters. This gooey, cheesy, and easy to make recipe is Ready in 15 minutes and it can be served as breakfast or a light snack.

Course Breakfast

Cuisine Mexican

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 386kcal

Author Aysegul Sanford

Ingredients

For The Spinach Mixture:

1 tablespoon unsalted butter
5 cups baby spinach rinsed and spin-dried
1 clove garlic minced
1 tablespoon Tangy Bang sauce plus more to serve as a dip on the side
½ teaspoon kosher salt
¼ teaspoon black pepper

For The Spinach Tortillas

4 flour tortillas mine are 9-inch in diameter
2 cups shredded monterey jack cheese or a combination of monterey jack, Oaxa cheese
2 tablespoons unsalted butter melted

Optional:

Sour cream
1-2 tablespoons of chopped cilantro

Instructions

Heat 1 tablespoon of butter in a 10 or 12-inch nonstick skillet with a lid over medium heat.
Add the spinach in. Put the lid on and let it cook for 3-4 minutes or until spinach starts to lose most of its volume. Add in the garlic, Tangy Bang sauce and season it with salt and pepper and and give it a stir. Transfer the now-fully cooked spinach onto a plate and set it aside. Clean the skillet with a paper towel and set it aside. No need to wash it.
To assemble the tortillas, lay 4 flour tortillas on a flat surface, add ½ cup shredded cheese on one half of each tortilla. Divide the cooked spinach amongst the tortillas mounting it onto the cheese. Fold the other half over the filling.
Place the skillet over medium heat. Brush each tortilla with melted butter and transfer 2 of them onto the skillet. Cook 1-2 minutes on each side (or until it turns golden brown). Once cooked, transfer them onto a cutting board to cool off. Repeat the same process with the rest of the quesadillas.
Slice them into wedges. If using, garnish with cilantro leaves. Serve with more Tangy Bang sauce and sour cream on the side for dipping.

Notes

Can you use mozzarella cheese for quesadillas? Though it’s not the traditional choice, mozzarella can be used as a creamy and easy-to-melt quesadilla cheese.
Storage: Leftovers of these spinach quesadillas can be stored in the fridge in an airtight container for up to 2 days. To reheat, set the oven to 300 degrees F. and place the quesadillas inside for 5-8 minutes.
For a gluten-free quesadilla recipe be sure to buy gluten-free quesadillas.

Nutrition

The post Spinach Quesadilla appeared first on Foolproof Living.

Vegetarian Stuffed Eggplant

Aysegul Sanford — Tue, 10 Aug 2021 18:56:02 +0000

This Vegetarian Stuffed Eggplant is one of the most delectable, satisfying, and healthy vegetarian eggplant recipes out there. Not only does it boast piquant spice, creamy eggplant, and fresh tomato, but it also makes a gorgeous table presentation—perfect for summer dinner parties.

A vegetarian version of my karniyarik recipe, this simple summer dish will satisfy picky eaters and special diets alike. Make this easy, low-calorie recipe for an authentic Mediterranean feast any day of the week.

Why You Should Try This Recipe

Low-fat, healthy (because eggplants are packed with antioxidants), and bursting with garden-fresh flavor, there are countless reasons to love this easy stuffed eggplant recipe.

Visually stunning and the perfect recipe for summer, these baked stuffed eggplant halves work as both a flavorful side for meat-based main dishes and a filling vegetarian meal.
Authentic Mediterranean cuisine is a cinch to make with the herby bulgur wheat and the zesty tahini sauce used in these filled eggplant halves.
It can be easily made vegan! You can transform this recipe into a scrumptious vegan stuffed eggplant dish simply by omitting the tahini yogurt.

Ingredients

Only the most wholesome and appetizing ingredients go into this vegetable stuffed aubergine (what they call eggplant in the U.K. or brinjal in Asia), making your ingredient checklist nutritious and delicious.

Eggplants

When considering the size of the eggplants, I recommend using 3-4 globe eggplants—the large, round type of eggplant most common in U.S. grocery stores. If you can’t find those, smaller eggplants or medium eggplant will work, too. Just be sure to select ones that are heavy, firm, and unbruised. New to buying eggplants? Be sure to check out my article on the different types of eggplants.

Bulgur Pilaf

For the bulgar pilaf filling, gather together butter, onion, green pepper (or red bell pepper), tomato paste, cumin, coarse bulgur, fresh tomato (or cherry tomatoes), chickpeas, water, salt, and black pepper.

Garnish /Sauce

It is optional, but you can drizzle Tahini Yogurt Sauce—a vegetarian eggplant dressing made with fresh lemon juice, tahini, and yogurt—for a kick of tangy flavor.

And of course, garnish it with a few tablespoons of roughly chopped Italian parsley.

How To Make Stuffed Eggplant – Vegetarian Version

There’s no secret to making authentic Mediterranean stuffed eggplant recipes like this. Other than the fact that the steps look like they are a lot, but if you multitask, you’ll see that making this simple dish is a breeze.

We can divide the whole process into 3 parts:

Roast Eggplant Halves

I shared a detailed post on how to roast eggplant halves should you want to see it in more detail and get all your questions answered. However, here is what you need to do in a nutshell:

Score the eggplant: Cut eggplant in half lengthwise. Score each half with a knife in a cross-hatch pattern.
Salt & Rest: Transfer the eggplant on a sheet pan and sprinkle with an even layer of salt. Wait a half hour and preheat the oven to 400 degrees F. After 30 minutes, gently squeeze excess water from the eggplant halves and pat them dry with a paper towel.
Oil eggplant halves: Brush the halves with an even coating of olive oil and place them cut face-down on the baking tray.
Roast: Bake them for 45-60 minutes, or until they collapse and turn golden brown. Remove the cooked eggplant from the oven and let them cool before assembling.

Make Bulgur Pilaf

We are using my Bulgur Pilaf recipe here. I find that it pairs well with the roasted smokey eggplant. Below is how to make it in a nutshell. Be sure to make it while the eggplants to save on time.

Saute vegetables & spices: Heat oil in a medium saucepan over moderate heat. Sauteé the onion and pepper until they’re translucent, then add in the tomato paste. After a minute of constant stirring, add in the cumin, bulgur, tomatoes, chickpeas, water, salt, and pepper.
Cook: Increase heat until the mixture boils, then cover it with a lid and reduce the heat to low. Simmer the bulgur for 10-12 minutes, or until most of the liquid is absorbed.
Rest & Fluff: Let the bulgur rest for 10 minutes, and then fluff it with a fork.

If you are after a more simple version, you can check my How To Cook Bulgur post to make a basic bulgur recipe to stuff your eggplants.

Assemble:

To assemble the dish:

Prep for assembly: Place baked eggplant boats on a baking sheet. They would be quite snuggly, which is fine. Get as many as you can in there.
Stuff: Spoon each eggplant half with a heaping portion of the bulgur pilaf.
Garnish & Drizzle: Sprinkle each with fresh parsley and, if desired, drizzle them with tahini yogurt sauce.

How to Store

You don’t have to let a single bite of this lovely recipe go to waste. Whether you’re saving leftovers for later or doing meal prep, say goodbye to last-minute dinners with this easy dish!

Storage: In an airtight container, baked stuffed eggplant can last up to 4 days in the fridge. Just make sure you bring the aubergine halves to room temperature before storing them. To reheat, simply preheat the oven temperature to 300 degrees F. and cook the halves for 10-15 minutes, or until heated through.
Make Ahead: To eliminate the stress of weeknight cooking, you can make this dish in advance. Just cook the eggplant and bulgur wheat pilaf, store them in separate airtight containers, and assemble the eggplant halves right before serving. To reheat, bake the assembled halves in the oven at 350 degrees F. for 10-15 minutes, or until heated through.
Freezing: Both the flesh of the eggplant and eggplant shells are known to lose their shape and texture once exposed to extreme cold. To keep your eggplant skin as fresh as possible, I don’t recommend freezing them.

Expert Tips:

With these handy tips and tricks, you can learn how to make aubergine recipes exactly how you like them—and save time on meal prep, too!

Save time: Roasting the eggplant halves a day in advance is an easy and delicious way to cut your cooking time in half.
Make Your Serving Picture-Perfect: This Mediterranean stuffed eggplant looks absolutely exquisite when you arrange all the halves on a single serving platter. Plus, it’ll make assembling, serving, and taking pictures of this meal a breeze.
Try a Gluten-Free Version: To make this stuffed eggplant vegetarian and gluten free, try my recipe for Lemon Quinoa—a savory, light, and citrusy filling.

How to Serve

Easy vegetarian stuffed eggplant recipes are some of the most versatile dishes out there. Flavorful yet balanced, these recipes can be served in any way that satisfies your taste buds.

Serve filled eggplant halves by themselves for a satisfying, nutritious, and robust vegetarian or vegan main dish.
Use this multipurpose recipe as a peppery side dish for meat-based mains. You can’t go wrong when you serve this delicious recipe alongside hearty Roasted Cornish Hens, Greek Yogurt Chicken, vibrant Meatball and Potato Bake, and—my favorite meatball recipe, Kofte.

Other Mediterranean Eggplant Recipes You Might Like:

Vegetarian Stuffed Eggplant Recipe

Mediterranean-Inspired Vegetarian Stuffed Eggplant Recipe – Roasted eggplant halves filled with bulgur pilaf and drizzled with tahini yogurt sauce.

Course Vegetarian Main Dish

Cuisine Mediterranean

Prep Time 15

Cook Time 50

Cooling time for eggplants 15

Total Time 1 20

Servings servings

Calories 331kcal

Author Aysegul Sanford

Ingredients

For The Eggplants

4 large globe eggplants cut vertically in half
2 teaspoon kosher salt
4 tablespoons olive oil

For The Bulgur Wheat Pilaf

2 tbsp vegetable oil or butter
1 onion medium sized/chopped (approximately 1 cup)
1 green pepper seeded – (jalapeno or a small bell pepper would work) approximately 1/2 cup
2 tbsp tomato paste
1 teaspoon ground cumin
1 cup coarse bulgur both coarse and extra coarse bulgur would work for this recipe
1 fresh tomato cut into small cubes (approximately 1 cup)
1 can chickpeas drained and rinsed
2 cups boiling water or you can use vegetable stock
1 teaspoon salt
1/4 teaspoon ground black pepper

Optional

1 cup Tahini Yogurt Sauce to drizzle
¼ cup Italian parsley roughly chopped

Instructions

To Roast Eggplant Halves:

Rinse eggplant under cold water and dry with a kitchen towel or paper towels.
Cut eggplant in half lengthwise. Then using the tip of a knife, score the flesh into a diamond cross-hatch pattern going about an inch deep making sure to not pierce the skin.
Transfer the eggplant halves cut side up onto a sheet pan lined with parchment paper or aluminum foil. Season evenly with the kosher salt. Let them sit for 30 minutes on the sheet pan.
Preheat the oven to 400 degrees F (or 200 degrees C).
Over a kitchen sink, gently squeeze the eggplants to get the extra moisture out. Pat-dry the cut face of the eggplants using a paper towel.
Brush the halves evenly with olive oil. Arrange eggplants face down on the baking sheet. Bake in the preheated oven for 45-60 minutes or until the eggplant collapses and the bottom side turns golden brown.
Let it cool on the counter for at least 20 minutes. Turn the cut side up and transfer them onto a serving platter to stuff.

To Make The Stuffing:

While the eggplant halves are roasting, make the bulgur pilaf. Heat olive oil in a medium saucepan over medium heat. Add in onion and pepper and saute until translucent, 4 minutes. Add in tomato paste and stir constantly for a minute or until thoroughly incorporated into the vegetables and thickened.
Add in ground cumin, coarse bulgur, tomatoes, chickpeas, and water (or stock). Season with salt and pepper.
Give it a stir, bring it to a boil, put the lid on, turn down the heat to low. Let it simmer for 10-12 minutes or until most of the liquid is absorbed.
Off the heat, let it to rest for 10 minutes (with the lid on) and fluff it with a fork.

To Assemble:

Fill each roasted eggplant half with bulgur pilaf.
Sprinkle with parsley and drizzle with tahini yogurt sauce if using. Serve immediately.

Notes

You can save time by roasting the eggplant halves a day in advance and storing them in an airtight container. When ready to stuff them, heat them in a 300 F oven for 10-15 minutes.
Arrange the eggplant halves in a baking dish to make it easier to stuff.
If you want to make this recipe gluten-free try it filling the eggplant halves with my Lemon Quinoa recipe instead.
If you don’t care for the Tahini Yogurt Dressing, you can also use my Greek Yogurt Dressing
Storage: In an airtight container, baked stuffed eggplant can last up to 4 days in the fridge. Just make sure you bring the aubergine halves to room temperature before storing them. To reheat, simply preheat the oven temperature to 300 degrees F. and cook the halves for 10-15 minutes, or until heated through.
Make Ahead: To eliminate the stress of weeknight cooking, you can make this dish in advance. Just cook the eggplant and bulgur wheat pilaf, store them in separate airtight containers, and assemble the eggplant halves right before serving. To reheat, bake the assembled halves in the oven at 350 degrees F. for 10-15 minutes, or until heated through.
Freezing: Both the flesh of the eggplant and eggplant shells are known to lose their shape and texture once exposed to extreme cold. To keep your eggplant skin as fresh as possible, I don’t recommend freezing them.

Nutrition

The post Vegetarian Stuffed Eggplant appeared first on Foolproof Living.

Karniyarik – Turkish Stuffed Eggplant Recipe

Aysegul Sanford — Mon, 02 Aug 2021 03:43:00 +0000

If you have a hankering for authentic Middle Eastern food, this classic Turkish eggplant dish, known as karniyarik, is just what you need. Referred to as aubergines in the UK and brinjal in Asia, eggplants make for a breathtaking table presentation. You’ll need a fork and a camera after seeing the deep purple, vibrant reds, and verdant greens of this Turkish Stuffed Eggplant dish.

Whether you serve this freezer-friendly dinner on a bed of bulgur wheat pilaf or with a side of creamy tzatziki, it’s bound to make mouths water. If you’re still craving Turkish cuisine after this picture-perfect meal, there are so many other recipes to try! You’ll rave about my garlicky Eggplant Yogurt Dip, hearty Simit Recipe, and spicy Turkish Kofta Recipe.

What is Karniyarik?

Karniyarik is a popular Turkish eggplant dish usually made during the summer months when eggplants are in season.

The original recipe is made by first frying whole eggplants and then filling them with a ground beef mixture. They are then finished in the oven after being drizzled with a quick tomato sauce.

Our version of this popular eggplant dish is made healthier (and easier) by roasting whole eggplants in the oven rather than frying them in oil.

Why Should You Try This Recipe

This Turkish ground beef stuffed eggplant dish is equal parts stunning and scrumptious. With so much to love, it’s impossible not to fall head over heels for this Middle Eastern main course.

Visually impressive and easy to serve, this recipe makes for a gorgeous table presentation. Wow your dinner party guests the next time you treat them to this one-portion meal.
Out of all the Turkish aubergine recipes, this one has stood the test of time. In fact, it was one of the most popular eggplant dish among Ottoman Empire royalty!
Turkish eggplant recipes are a great way to eat from your garden this eggplant season without boring your taste buds.
Say yes to healthy eating with this nutritious take on a classic. Though the original recipe uses fried eggplant, my version uses whole roasted eggplants (or even fire-roasted eggplants) instead.

Ingredients

Because this Turkish brinjal dish uses so many home-grown ingredients, you can eat fresh without a last-minute trip to the grocery store.

Eggplants:

For this recipe, you’ll need 5 medium-sized eggplants. To make your Turkish aubergine recipes as authentic as possible, try to find eggplants that are long and lean. However, amongst all the different kinds of eggplants, globe eggplants (the ones I used in the pictures) are the easiest to find so I use them in my recipe.

If they are too large to fit in one baking dish, you may have to roast them in separate sheet pans.

Pro Tip: When you’re on the hunt for the perfect eggplants, try to select ones that are heavy for their size, firm to the touch, and not bruised. Also, try to choose eggplants that are of similar size to one another to ensure even cooking.

The Stuffing – Meat Filling Mixture:

For the ground beef filling, gather olive oil, chopped onion, ground cumin, bell peppers, ground beef, garlic, diced tomatoes, salt, black pepper, Italian parsley, hot water, and tomato paste.

How To Make Karniyarik

Whether you’re new to Turkish cuisine or someone who is interested in the flavors of the Middle East, you won’t believe how simple it is to make this Turkish baked eggplant filled with ground beef.

Preheat the oven: Preheat the oven to 400 degrees F. and line a baking sheet with aluminum foil.

Prepare the eggplant: Wash the eggplants in the sink and dry them off with paper towels. Position them on a lined baking sheet and poke 7-10 holes in each with a fork.
Roast the eggplant in the oven: Place the eggplants in the preheated oven and bake for 50-60 minutes, turning them over once or twice to ensure even roasting. Then, remove the eggplants and let them cool for a couple minutes on the counter. Reduce the oven temperature to 350 degrees F.

Prepare the meat mixture: While the eggplant is roasting, make the ground beef stuffing. Heat the olive oil in a large skillet over medium heat. Then, add onion, ground cumin, pepper, and ground beef. Stir frequently for 10-12 minutes before adding garlic. Then, cook for 30 more seconds.
Cook the stuffing: Add in the tomatoes, a little salt, and pepper. Bring the ground beef mixture to boil over medium heat before turning it down to medium-low. Let the stuffing simmer for 10-15 minutes (until the meat is fully cooked), and add more seasoning as necessary. Remove mixture from heat and add chopped parsley.

Assemble: Mix the water and tomato sauce in a measuring cup, and place eggplants in a large casserole dish. Use a knife to create a slit belly in the center of each eggplant. Fill the sliced eggplants with a heaping portion of the meat stuffing and spoon 2-3 tablespoons of the tomato sauce mixture over each eggplant’s top. Pour the remaining mixture into the bottom of the baking dish. Garnish each eggplant with a few tomato slices.

Bake: Cover the casserole dish with aluminum foil and bake for 15 minutes. Then, remove the foil and bake for 10 minutes more.
Serve: Garnish with fresh parsley and serve.

Note: When making this karniyarik recipe, there are many different ways to cook the eggplant. For more detailed instructions, visit my guide on Whole Roasted Eggplant in Oven. Or, you can visit my recipe for Fire Roasted Eggplants to add a gentle smoky flavor to your meal.

How to Serve This Turkish Eggplant Recipe

Eggplant dishes taste spectacular on their own, but they’re utterly irresistible when served alongside my other classic Turkish sides.

Turkish Bulgur Pilaf: Every flavor in my hearty Turkish eggplants comes to life when served on a bed of herby, vegan bulgur.
Tzatziki Sauce: There’s no better pair than creamy, tangy tzatziki sauce and meaty Turkish baked eggplant filled with ground beef.
Piyaz Salad: Soft beans, juicy tomatoes, and zesty citrus make the ultimate side dish for this summer-ready meal.

How to Store & Freeze

Just because you meal prep doesn’t mean you can’t eat five-star cuisine on a weeknight. Enliven dinner any day of the week with this storage-friendly meal.

Storage: When stored in an airtight container, leftovers can stay fresh in the refrigerator for up to 5 days. To reheat, preheat the oven to 350 degrees F. and bake in a casserole dish for 15-20 minutes.
Freezing: Bring the stuffed eggplants to room temperature and place them in an airtight container. Because karniyarik freezes so well, you can store it in the freezer for up to 2 months.
Thawing: Remove the karniyarik from the freezer and let it thaw in the fridge overnight. When ready to serve, preheat the oven to 350 degrees F. Place the stuffed eggplant on a baking sheet and bake for 15-20 minutes or until fully warmed.

Other Ways to Prepare Eggplant

One of the best things about eggplant is how many ways there are to prepare them! Cook your garden goods to perfection using each different version listed below.

Frying: Want to add richness to your Turkish stuffed eggplant? Try frying your eggplant the authentic Turkish way, and every plate will be licked clean. Instead of roasting the eggplants, cut a slit in the eggplants and soak them in salted water for 30 minutes. Then, squeeze the eggplants dry with a clean kitchen towel. Heat some vegetable oil in a deep frying pan and fry the eggplants evenly on each side, until they’re soft and browned. Finally, remove the fried eggplant from the pan and rest it on a paper towel to absorb excess oil.
Roasted Halved Eggplants: You can also roast eggplant halves in the oven and stuff each half one by one with the meat sauce.
Fire roasting: A great way to add smokiness to this Turkish summer classic is to roast the eggplant before adding the filling. Just place the eggplants on a gas stove, turn them with a set of tongs, and roast them until fully softened. Once cooked, set the eggplants on a casserole dish. Slice open the belly section of the eggplant and fill it with the stuffing. Follow the rest of the recipe as written.
For full instructions, advice, and tips on how to make this fiery substitute, follow my Fire Roasted Eggplant recipe.

Expert Tips

Even new chefs can make stuffed aubergines like a pro. With these simple substitutions, you can have a tasty dish that’s delicious and new every time you make it!

Use ground lamb instead of ground beef for a lamb aubergine recipe bursting with a robust, tender flavor.
Don’t have fresh tomatoes on hand? Try canned tomatoes instead. Only one cup is necessary to make this mouthwatering Turkish meal.
Size of the eggplant: You may have to adjust the amount of the meat sauce depending on the size of your eggplant. If yours are larger, use more ground meat to ensure that you have enough filling.
If you prefer a meat free version of stuffed eggplants, be sure to try my Mediterranean Vegetarian Stuffed Eggplant recipe.

FAQs

What does karniyarik mean in Turkish?

“Karin” means belly and “yarik” means opening. So, karniyarik can roughly be translated as “With the belly open”

How is karniyarik different than imam bayildi (Imam Fainted) recipe?

Turkish Imam fainted is the vegetarian version of karniyarik. While it is made in a very similar way, instead of stuffing the eggplants with a ground beef mixture you stuff it with an onion and tomato mixture.

What is eggplant in Turkish?

In Turkish, eggplant is called patlican.

More Turkish Eggplant Recipes You Might Also Like:

Karniyarik Turkish Stuffed Eggplant Recipe

This Turkish Stuffed Eggplant recipe, also known as Karniyarik, is made by stuffing roasted eggplants with tasty ground beef, pepper and tomatoes filling. Originated from the Ottoman cuisine, this is a delicious way to use eggplants that are in abundance during the summer months.

Course Dinner

Cuisine Turkish

Diet Gluten Free

Prep Time 20

Cook Time 1 25

Total Time 1 45

Servings portions

Calories 394kcal

Author Aysegul Sanford

Ingredients

5 medium sized eggplants preferably similar in size
1 tablespoon olive oil
1 medium onion chopped
1 teaspoon ground cumin
1 medium-size bell pepper seeded and chopped
1/2 lb ground beef 80/20
4 cloves garlic thinly chopped
1 cup diced tomatoes plus more as garnish on top
1/2 teaspoon kosher salt plus more for seasoning the belly of eggplants
1/4 teaspoon black pepper
1/2 cup Italian Parsley chopped more as a garnish
1 cup hot water
1 tablespoon tomato paste

Instructions

To Roast The Eggplants:

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
Using a fork, poke 7-10 holes in each eggplant.
Place them on the prepared baking sheet. Bake for 50 minutes to an hour making sure to turn once or twice for even roasting.
Take it out of the oven and let it cool on the counter.
Turn the heat down to 350 degrees F.

To Make The Meat Sauce:

Meanwhile, make the meat sauce. Heat oil in a large skillet over medium heat.
Add onion, ground cumin, pepper, and ground beef and cook, stirring frequently, for 10-12 minutes.
Stir in the garlic and cook for 30 seconds.
Add in the tomatoes, salt, and pepper. Bring it to a boil over medium heat, turn down the heat to medium-low, and let it simmer for 10-15 minutes or until the meat is fully cooked. Taste for seasoning and add more if necessary.
Off the heat, stir in a cup of chopped parsley.

To Assemble:

Mix together the water and tomato paste in a measuring cup.
Place roasted eggplant in a large casserole dish. It might be tight and that is okay.
Using a knife, gently cut a small opening in the "belly" of each eggplant. Lightly season the belly of each eggplant with salt (use 1/2 teaspoon salt in total.)
Fill the opening of each eggplant with the meat mixture letting it mound through the slit.
Spoon the tomato sauce & water mixture over the stuffed eggplant. You should use 2-3 tablespoons of the mixture for each eggplant. Pour the remaining mixture at the bottom of the casserole dish.
To garnish, slice a large tomato (or two small ones) into 6 thin slices and place a few slices on top of each eggplant, like you see in the photos.
Cover with aluminum foil. Bake for 15 minutes. Remove the foil and bake for another 10 minutes.
Garnish with chopped parsley and serve.

Video

Notes

Eggplant: You would have the adjust the amount of meat sauce based on the size of your eggplants. Mine were 1/2 to 2/3 pounds each. However, if yours are larger, I recommend using 2/3 pounds of ground beef.
Storage: When stored in an airtight container, leftovers can stay fresh in the refrigerator for up to 5 days. To reheat, preheat the oven to 350 degrees F. and bake in a casserole dish for 15-20 minutes.
Freezing: Bring the stuffed eggplants to room temperature and place them in an airtight container. Because karniyarik freezes so well, you can store it in the freezer for up to 2 months.
Thawing: Remove the stuffed eggplants from the freezer and let it thaw in the fridge overnight. When ready to serve, preheat the oven to 350 degrees F. Place the stuffed eggplant on a baking sheet and bake for 15-20 minutes or until fully warmed.
Use ground lamb instead of ground beef for a lamb aubergine recipe bursting with a robust, tender flavor.
Don’t have fresh tomatoes on hand? Try canned tomatoes instead. Only one cup is necessary to make this mouthwatering Turkish meal.

Nutrition

This recipe was originally published in July 2013 but updated with helpful notes in August 2021.

The post Karniyarik – Turkish Stuffed Eggplant Recipe appeared first on Foolproof Living.

Eggplant Yogurt Recipe

Aysegul Sanford — Mon, 02 Aug 2021 03:37:00 +0000

This Eggplant Yogurt Recipe is a Turkish appetizer that will make your mouth water with every bite. Fire-roasted eggplant adds a smoky flavor to this tangy and bold dish, and fresh lemon juice gives it a tantalizing citrus bite. Whether you serve it as a side dish or as an eggplant yogurt dip with pita chips, this recipe is guaranteed to satisfy!

Spain has tapas and Italy has antipasti, but in my opinion, Middle Eastern mezze is the most delicious. If you’re craving even more appetizing mezze recipes, you’ll love my Muhammara Recipe, Roasted Eggplant Red Pepper Spread, and Hummus Dip. You can also try my Yoghurt Dressing and Turkish Stuffed Eggplant for even more Turkish Cuisine inspiration.

Why You Should Try This Recipe

With all the best flavors of Mediterranean cuisine, this eggplant and Greek yogurt recipe will be your new go-to dish to serve at parties and in your own home!

This recipe is a great alternative to Baba Ganoush if you don’t have tahini on hand or simply want to try out a new Middle Eastern spread.
You can serve this recipe as Turkish eggplant dip or as a side dish, depending on how you present it.
Take the stress out of meal prep by making this dish up to 2 days in advance.

Ingredients

Who knew eating around the world could be so easy? This authentic Israeli dish is just as scrumptious as other Yotam Ottolenghi dips, but it only uses a handful of pantry staples.

Eggplants

Whether you have globe eggplants or long and lean Japanese eggplant, both work perfectly for this recipe. Just be sure to adjust how many eggplants you gather depending on their size. You’ll need 4 medium eggplants or 2 large ones.

Pro Tip: The best eggplants are those that are firm, heavy for their size, shiny on the outside, and unbruised. Choosing the freshest produce will ensure that your Turkish grilled eggplant tastes as smoky, tender, and non-bitter as possible. (Source)

Greek Yogurt Mixture

For the yogurt mixture, gather Greek yogurt, garlic cloves, olive oil, fresh lemon juice, salt, black pepper, and Italian parsley.

How To Make It

If you love the taste of Turkish smoked eggplant, with a little planning, you will find that the steps of making this easy side dish are a breeze.

Fire roast the eggplants: Turn the gas stove on low and place the eggplants directly on the flame. Use a pair of tongs to turn the eggplants every 3-5 minutes until they’re blackened and soft. Remove them from the flame and cover them with aluminum foil to steam further. (For more instructions, tips, and tricks be sure to check out my guide on How To Cook Eggplant on Gas Stove)
Alternatively, if you want a more hands off approach for cooking eggplants, you can roast whole eggplants in the oven, scoop out their flesh using a spoon, and use the flesh in this recipe.
Peel the eggplant skins: When the eggplants reach about room temperature, run them under cool water and gently peel off as much of their black outer layer as possible. Place in a colander placed over a bowl and let them sit on the counter for 10-15 minutes.
Cut the flesh: If you choose to, remove both the eggplant flesh and any large chunks of seeds. Then, cut the flesh into small pieces and place them in a medium bowl.

Make the yogurt mixture: In a large bowl, whisk together the yogurt, lemon juice, salt, and pepper until creamy.
Combine the eggplant: Spoon yogurt sauce over the slices of eggplant and mix with a fork. Make sure that there are no large chunks and each piece of eggplant is evenly coated in yogurt. You may find you need more or less yogurt depending on how much eggplant you have.
Serve: Transfer the mixture to a serving platter, and put pita chips or pita bread on the side. Garnish with parsley and/or sesame seeds, and it’s ready to eat!

PRO TIP: Because the amount of eggplant used varies so greatly, you may find you need more salt than listed in the recipe to give your dish enough flavor. Make sure you taste this recipe as you go and add extra seasoning as needed.

Expert Tips & Variations

I always have so much fun playing with recipes to make them my own. Satisfy your taste buds with this classic Israeli yogurt dip by using these genius variations:

Take the stress out of fire roasting by roasting whole eggplants instead. Just poke 7-10 holes in each eggplant using a fork and place them on a rimmed baking sheet lined with aluminum foil. Roast them in the oven at 400 degrees F. for 50-60 minutes, making sure to turn them halfway through. Then, remove the eggplants from the oven and set them aside to cool. You can find complete instructions for this hands-free method in my guide on how to Roast Whole Eggplant in Oven.
Alternatively, you can cut eggplants in half lenghtwise and bake eggplant halves in the oven. Then scoop out the flesh to use in this recipe.
Don’t worry if you can’t get off all the burnt eggplant skin when peeling it in the sink. These charred bits will actually add more smoky flavor to the recipe.
Add a drizzle of sumac and pomegranate molasses for a delicious, tart twist to this eggplant dip with yogurt.
Pita chips, crackers, and even slices of pita bread pair perfectly with this Middle Eastern appetizer.
Transform this dish into aubergine yoghurt salad by adding a little bit less yogurt mixture to your roasted eggplant.
Give your spice rack a spin by using any fresh herbs you want in this recipe. Parsley, dill, fresh mint, or even a combination of them all make this eggplant dip Greek style.
Sprinkle it with this Homemade Everything Bagel Seasoning for extra crunch and flavor.
Prefer a version of this without the yogurt sauce? Try this Roasted Eggplant Dip

How to Make Ahead and Store

Whether you’re preparing a side dish for a dinner party or a quick snack for when you’re on the go, this aubergine yoghurt is the perfect recipe for meal prep.

Make ahead: When making this recipe ahead of time, prepare the fire roasted eggplant and yogurt mixture separately. This way, the eggplant won’t absorb too much liquid, and it will better retain its gentle smoky flavor.
Store: This eggplant dip with yogurt can be stored in an airtight container in the fridge for up to 2 days. Before serving, be sure to stir the mixture to keep the yogurt, lemon, and olive oil from getting watery.
Freeze: Although this dip keeps well in the fridge, I don’t recommend freezing it.

Other Yogurt Recipes You Might Also Like:

Other Eggplant Recipes You Might Also Like:

Turkish Stuffed Eggplant
Eggplant Involtini
Mediterranean Stuffed Eggplant Vegetarian
Need more inspiration? Check out all our Vegetable Side Dishes

Eggplant Yogurt Dip Recipe

This Eggplant yogurt recipe is made by roasting eggplants on the stove top and then mixing it with a garlic yogurt sauce. Served with pita chips on the side, it is the perfect side dish or appetizer that you can make with eggplants.

Course Appetizer

Cuisine Turkish

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 190kcal

Author Aysegul Sanford

Ingredients

4 medium size eggplants or 2 large eggplants* – no need to peel them.
1 cup full fat plain Greek yogurt
3 cloves garlic minced
1 tablespoon olive oil plus more to drizzle at the end
3 tablespoons lemon juice freshly squeezed
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup Italian parsley chopped
Pita chips for serving
1 tbsp sesame seeds or Z'aatar as garnish – optional

Instructions

To fire roast the eggplants on the stove: Place eggplants directly on the gas stove. Roast them on direct flames, turning it every 3-5 minutes until they are charred, soft and collapsing. Set them aside to cool.
When cool enough to handle, peel them gently under cold running water. At this point, all you want to do is to remove the outer black layer as much as you can. And if some pieces make it to the dip, that is perfectly fine.
Remove the flesh. If there are large chunks of seeds, you can remove them as well. This is an optional step and it would be okay if you didn’t remove them, especially if you are making this during the eggplant season when they are the freshest.
Cut the eggplant flesh into small pieces and place it in a medium sized bowl.
While the eggplant is cooking, whisk together the yogurt, fresh garlic, olive oil, lemon juice, salt and pepper in a bowl until creamy.
Pour the yogurt mixture over the cooked eggplant. Mix with a fork, gently breaking the large chunks of eggplants and making sure that they are all coated with the yogurt mixture.
Garnish with parsley
Serve with pita bread or pita chips on the side.

Notes

After roasting the eggplants, you should have about 3 1/2 to 4 cups of eggplant flesh for this recipe.
Make ahead: When making this recipe ahead of time, prepare the fire roasted eggplant and yogurt mixture separately. This way, the eggplant won’t absorb too much liquid, and it will better retain its gentle smoky flavor.
Store: This eggplant dip with yogurt can be stored in an airtight container in the fridge for up to 2 days. Before serving, be sure to stir the mixture to keep the yogurt, lemon, and olive oil from getting watery.

Freeze: Although this dip keeps well in the fridge, I don’t recommend freezing it.
For cooking eggplants, if you prefer a more hands-off approach try roasting them as a whole: To do so, poke 7-10 holes in each eggplant using a fork and place them on a rimmed baking sheet lined with aluminum foil. Roast them in the oven at 400 degrees F. for 50-60 minutes, making sure to turn them halfway through. Then, remove the eggplants from the oven and set them aside to cool. You can find complete instructions for this hands-free method in my guide on how to Roast Whole Eggplant in Oven.

Nutrition

This eggplant yogurt recipe was originally published in August 2014. It has been updated with new photos and helpful text in August 2021.

The post Eggplant Yogurt Recipe appeared first on Foolproof Living.

How To Roast Whole Eggplant In Oven

Aysegul Sanford — Mon, 02 Aug 2021 03:32:21 +0000

I recently added a Turkish eggplant dish referred to as karniyarik to my collection of Turkish recipes. While the original recipe for karniyarik is made by frying eggplants in oil in a skillet, I like the hands-off approach of baking whole eggplants in the oven instead. Plus, it is healthier.

You can also make karniyarik by cooking eggplants on the gas stove (or on the stovetop) or by using roasted eggplant halves. However, in this post, I will show you how to roast a whole eggplant (or aubergine as it is called in the UK) in the oven with step-by-step photos and will answer all your questions about the basic whole roasted eggplant recipe.

What Type of Eggplant Should I Buy For This Method?

I tested this recipe with both standard globe eggplants (the ones you see in the pictures) and graffiti eggplants, both of which are the most common variety of eggplants that you can find in American grocery stores.

When shopping for eggplants for roasting in the oven, there are a few things I recommend paying attention to:

As the TV show host Amy Thielen suggests, eggplant should be heavy for its size, firm to touch, even colored with a shiny skin, and without any bruises.
Take a few moments and select eggplants that are similar in size for even roasting.

With that being said, you can use this method for other kinds of eggplants like Japanese eggplants or Chinese eggplants. The time of roasting in the oven would change (possibly requiring less time) but the method would still be the same.

How To Prepare Eggplant for Baking

To prepare whole eggplants for baking:

Rinse: Start by rinsing them under cold water. If there is a sticker on it, this is the time to remove that as well.
Dry: Using a kitchen towel or paper towels, dry each eggplant thoroughly. You do not need to peel the skin.

How To Cook Whole Aubergines in the Oven

The steps for oven-roasted whole eggplant recipe are as follows:

Heat the oven: Pre-heat the oven to 400 degrees F. Line a baking sheet with aluminum foil and set it aside.

Poke Holes: Using a fork or tip of a sharp knife, poke 7-10 ¾-inch holes throughout each eggplant. This is a crucial step to prevent the eggplant from exploding and creating a mess in your oven.
Arrange: Place eggplants on the baking tray on a single layer and transfer them into the preheated oven.

Bake in the oven: Roast until they are burst, collapsed, and softened making sure to turn them every 20 minutes. This process should take about 50-60 minutes depending on the size of your eggplants.

Allow them to cool: Remove from the oven and let them cool before using in your recipe.

How To Use Whole Roasted Eggplants in Recipes:

The uses for whole roasted eggplants are endless, but below are a few basic eggplant recipes to put them to use:

Roasted Eggplant Pulp: Slice open the belly of the roasted eggplants, scoop out eggplant flesh with a small spoon and transfer into a bowl to use in recipes like eggplant dip with yogurt, Baba ghanouj, or add it in salads (such as this Eggplant Salad), stir fries, or dips (with pita chips on the side.) You can discard the skins.
Stuff it with or whole grains: Using a knife, create a slit belly (from top to bottom) in the center of each eggplant, gently open it to stuff it with ground beef or lamb (like we do in Turkish Stuffed Eggplant.) Or fill it with simple grain dishes like Bulgur with Vermicelli or Seasoned Quinoa for a light lunch like I did in my Vegetarian Stuffed Eggplant recipe.
Remove the skin and chop it up: I think this is one of my favorite ways to cook eggplant as a side dish. To do so, gently peel the skin of the whole baked aubergines, transfer the flesh onto a cutting board and give it a rough chop. Transfer into a large bowl, drizzle with fresh lemon juice, a drizzle of olive oil, kosher salt and pepper and sprinkle it with fresh parsley. Serve it as a simple side dish with dinner recipes.

FAQs

What temperature to roast whole eggplants?

The best temperature to roast whole eggplants is 400 degree F.,which is about 204 degrees C.

How long to roast eggplants?

The eggplant baking time depends on the size of the eggplants. However, globe eggplants usually roast between 40-60 minutes in the oven.

Do I need to salt the whole eggplants before roasting them in the oven?

You do not need to salt them before roasting them in the oven. However, I recommend seasoning roasted eggplant flesh properly before using it in your recipe.

How do you know when eggplant is done cooking?

You will know that the eggplant is done cooking when it starts to lose its perfect round shape, starts to collapse onto itself, is soft to the touch, and is charred on the outside.

Do you need to peel eggplant before roasting?

You do not need to peel eggplant before roasting it. As a matter of fact, I recommend against peeling as the skin protects the flesh from burning and/or overcooking leaving you with a perfectly roasted soft and creamy whole eggplant.

Do you eat eggplant skin and seed?

Roasted eggplant skin is edible and if some of the remains of the charred skin gets into your recipe it only makes it better by carrying over some of the delicious smoky flavor. The seeds are also edible. However, if you want you can remove the larger seeds before using it in your recipe.

Do you recommend roasting whole eggplants in the oven for making baba ganoush?

You can use this method for making baba ghanoush. However, if you are after the delicate smoky flavor of burnt eggplant that this Middle Eastern dip is known for, I recommend cooking eggplants on the gas stove on an open flame instead.

How To Roast Whole Eggplant In Oven

Learn how to roast a whole eggplant in the oven to use in recipes like karniyarik (Ground Beef Stuffed Eggplants, Baba Ganoush, or Baingan Bharta.

Course Side Dish

Cuisine Middle Eastern

Prep Time 5

Cook Time 50

Total Time 55

Servings servings

Calories 1kcal

Author Aysegul Sanford

Equipment

Baking Sheet
Aluminum Foil
Parchment Paper

Ingredients

3 Whole Globe Eggplants*

Instructions

Heat the oven: Pre-heat the oven to 400 degrees F. Line a baking sheet with aluminum foil and set it aside.
Rinse and dry: Wash eggplants under cold running water. Dry with a paper towel or a clean kitchen towel. There is no need to peel the eggplants for this method.
Poke Holes: Using a fork or tip of a sharp knife, poke 7-10 ¾-inch holes throughout each eggplant. This is a crucial step to prevent the eggplant from exploding and creating a mess in your oven.
Arrange: Place eggplants on the sheet pan on a single layer and transfer them into the preheated oven.
Bake in the oven: Roast until they are burst, collapsed, and softened making sure to turn them every 20 minutes. This process should take about 50-60 minutes depending on the size of your eggplants.
Allow them to cool: Remove from the oven and let them cool before using in your recipe.

Notes

When buying eggplants at the store, take a moment to select ones that are similar in size for even roasting.
The timing might change based on the size of the eggplant. I would recommend checking it every 20 minutes and turning them to make sure they are roasting evenly.
You can use this exact method for other types of eggplants. However, smaller eggplants would roast faster so it is recommended that you keep an eye on them as they roast.
Storage: You can roast a whole eggplant, bring to room temperature, place in an airtight container, and keep it in the fridge for upto 2 days.
Freezing: I do not recommend freezing whole eggplants after they are roasted. If you want to freeze, I recommend first peeling them before placing them in an airtight container.

Nutrition

The post How To Roast Whole Eggplant In Oven appeared first on Foolproof Living.

Fire Roasted Eggplant

Aysegul Sanford — Mon, 02 Aug 2021 03:29:51 +0000

It is no secret that roasting a whole eggplant in the oven is the most hands-off method of cooking it. However, in my opinion, the method that delivers the most flavor is by cooking it on the stovetop on a direct flame.

If you are not familiar with this method, you might think of it being similar to grilling it but it is not. Instead, we cook eggplants over a direct flame on the gas burner by turning every few minutes to ensure even roasting. Some people also refer to this method as chargrilling as the eggplants get charred during the cooking process.

Why Cook Eggplant on A Gas Stove – Pros & Cons

Before I show you how to use this method, I want to lay out the pros and cons of it so that you can decide for yourself.

Pros:

Delicate smoky flavor: Having been cooking eggplant since I was 10 years old, I do not know any other method that delivers the authentic smoky flavors that eggplant is known for.
Fast: Depending on the size of your eggplants, you can roast a whole eggplant in about 15-20 minutes. In my experience, this is faster than roasting it in the oven or grilling it.
Easy to batch cook & freeze: You can have several burners on and roast several eggplants at the same time. This way, you can roast a large batch, use some in recipes and freeze the rest for later. This is especially a good method if you are growing eggplants in your garden.
No need to salt eggplant: You do not need to take the step of salting the eggplant before cooking it.

Cons:

Gas stove: You need a gas stove with an open flame. I tried a few other ways, like grilling on a gas grill, but I couldn’t get the char that the direct flame delivers.
It is not hands off: While it is quicker, you have to keep a close eye on it and turn it in every few minutes to ensure even roasting.
It is messy: Below I will show you a quick tip to minimize the cleaning, but still there is a little bit of cleaning afterwards.

How To Fire Roast Eggplant on A Gas Stove Top:

For this method, I used the most popular (and widely available) globe eggplants. However, you can use other eggplant varieties like Italian eggplant and graffiti eggplant as well.

Rinse & Dry: Rinse eggplants under cold running water. If there is a sticker on them, remove it. Dry with a kitchen towel or a paper towel. Set them aside.

Prepare your gas range: Line the base of a gas range with aluminum foil making sure to keep the burners exposed. I usually cut out the part where the burners are located (as seen in the photo above) to make it easier for cleaning purposes later on.

Turn the burners on: Turn the burners on medium heat and place eggplants directly on an open flame. I usually put 2 eggplants on the larger burners and 1 on the smaller ones.

Roast: Roast eggplants for about 15-20 minutes (depending on their size), turning every 5 minutes or so using a pair of tongs being very careful not to burn yourself. You will know that it is fully roasted when the skin is burnt and flaky and the flesh is soft.

Let them cool: Transfer the now-fire roasted eggplant onto a plate and let them cool. This may take between 10-15 minutes.
Peel & Drain: Place a colander over a large bowl. When eggplants are cool enough to handle, peel them under cold running water by gently removing the black skin making sure to keep the flesh intact. If some burnt bits of skin are left behind that is okay. Discard the rest of the skin. Transfer the eggplant flesh (aka pulp) to the colander and let it drain for 10-15 minutes.
Alternatively, you can skip the whole peeling under the running water part and use a small spoon to separate the white flesh from the charred skin.

Use it in your recipe or freeze for later use: When ready to use, give it a rough chop or mash them on a cutting board (or food processor) according to the recipe you are following. Or, freeze for later use (more on how-to freeze that below.) It is optional, but if there are large seeds, you can remove them with a knife.

How To Store & Freeze:

Storage: Place fire roasted eggplant in an airtight container and store in the fridge for up to 5 days.
Freezing: Once the roasted eggplants are fully drained, place the eggplant pulp in a freezer bag like Stasher (affiliate link) or Zip Lock and get the air out of it as much as you can.

Helpful Tips:

Do not skip the draining process: This is especially important if you are going to make baba ganoush. If you skip this step, it will make your recipe soggy.
Keep a close eye on the eggplants as they are cooking: For safety purposes, be sure to not leave the side of your eggplants as they are roasting on the gas stove.
Be sure to season well: If you give your fire-roasted eggplants a taste, they might taste a bit bland. But you should think of it as a blank canvas begging to be flavored. You can make a quick tahini sauce by mixing tahini paste with fresh lemon juice, a few minced garlic cloves, olive oil, kosher salt, and black pepper and drizzle it over eggplants. Or, give them a rough chop and mix with fresh produce like tomatoes, green or red onions, fresh parsley to make a chopped eggplant salad.

FAQs:

Do I need to remove the seeds?

The seeds are edible but you can remove the large visible seeds if you want. If your eggplants are older, sometimes seeds might have an unpleasant bitter taste so be sure to give it a quick taste to decide whether or not to remove them.

Do I need to salt eggplant before cooking on the gas stove?

No, you can salt it after it is chargrilled and peeled.

Is eggplant healthy?

Yes, it is. According to Healthline, ” Eggplant is a high-fiber, low-calorie food that is rich in nutrients and comes with many potential health benefits.”

Other Basic Cooking Methods For Eggplants:

Aubergine Recipes You Might Like:

Eggplant Yogurt
Eggplant Involtini
Karniyarik – Turkish Ground Beef Stuffed Eggplants
Vegan Stuffed Eggplants
Eggplant Parm

Fire Roasted Eggplant Recipe – Cooking eggplants on stovetop

Learn how to make fire roasted eggplant by cooking eggplants on the stove top over direct flame to use in recipes like Stuffed Eggplants, Baba Ganoush, and Baingan Bharta.

Course Side Dish

Cuisine Middle Eastern

Prep Time 5

Cook Time 20

Total Time 25

Servings eggplants

Calories 115kcal

Author Aysegul Sanford

Equipment

Gas stove
Tong
Colander

Ingredients

2 globe eggplants

Instructions

Rinse & Dry: Rinse eggplants under cold running water. If there is a sticker on them, remove it. Dry with a kitchen towel or a paper towel. Set them aside. There is no need to peel the eggplant for fire roasting it.
Prepare your gas range: Line the base of a gas range with aluminum foil making sure to keep the burners exposed. I usually cut out the part where the burners are located to make it easier for cleaning purposes after the roasting process is completed.
Turn the burners on: Turn the burners on medium-heat and place eggplants directly on an open flame. I usually put 2 eggplants on the larger burners and 1 on the smaller ones.
Roast: Roast eggplants for about 15-20 minutes (depending on their size), turning every 5 minutes or so using a pair of tongs being very careful to not to burn yourself. You will know that it is fully roasted when the skin is burnt and flaky and the flesh is soft.
Let them cool: Transfer the now-fire roasted eggplant onto a plate and let them cool. This may take between 10-15 minutes.
Peel & Drain: Place a colander over a large bowl. When eggplants are cool enough to handle, peel them under cold running water by gently removing the black skin making sure to keep the flesh intact. If some burnt bits of skin are left behind that is okay. Discard the rest of the skin. Transfer the eggplant flesh to the colander and let it drain for 10-15 minutes*. Alternatively, you can skip the whole peeling under running water part and use a small spoon to separate the white flesh from the charred skin.
Use it in your recipe or freeze for later use: When ready to use, give it a rough chop or mash them on a cutting board (or food processor) according to the recipe you are following. Or, freeze for later use.

Notes

I listed only 2 eggplants in the ingredients list but you can cook as many eggplants as you like.
I used globe eggplants but you can use other eggplants like graffiti eggplant, Italian eggplant, etc. The timing might be different but it would still work.
Storage: Place fire-roasted eggplant in an airtight container and store in the fridge for up to 5 days.
Freezing: Once the roasted eggplants are fully drained, place the eggplant pulp in a freezer bag like Stasher or Zip-Lock and get the air out of it as much as you can.
Do not skip the draining process: This is especially important if you are going to make baba ganoush. If you skip this step, your recipe will turn out soggy.
Keep a close eye on the eggplants as they are cooking: For safety purposes, be sure to not leave the side of your eggplants as they are roasting on the gas stove.

Nutrition

The post Fire Roasted Eggplant appeared first on Foolproof Living.

Quinoa Stew with Vegetables

Aysegul Sanford — Mon, 26 Jul 2021 10:21:00 +0000

Today, I come to you with a Quinoa and Vegetable Stew recipe that you can make all year round. Vegan and gluten-free, it is a hearty and nutritious soup/stew recipe adapted from America’s Test Kitchen and comes together in one pot.

Once you try this dish out, there are even more quinoa recipes for you to love. My Quinoa Chili and Mexican Quinoa are the healthy, delicious meals your recipe book has been looking for.

Whether you’re making it for a weeknight dinner or a summer potluck, this Peruvian quinoa soup will have everyone asking for your recipe. It’s a great alternative to pasta that will double your nutritional value with protein-filled quinoa.

Why I Love This Recipe

This quinoa vegetable soup is one of my favorite comforting stew recipes. Delicious, filling, and nutritious to boot, this hearty stew has so much to love:

Made in a single pot with simple ingredients in less than an hour, this hearty quinoa and vegetable stew is as low-maintenance as it is filling. Not to mention, it can be frozen for future meals.
This healthy vegetable stew is packed with nutrient-packed superfoods. In fact, quinoa is one of the only plant-based proteins that contain all nine essential amino acids, making it a great source of complete protein.
Vegan, gluten-free, and safe for most major allergies, this delicious stew is a godsend for anyone with dietary restrictions.
This crowd-pleasing dish comes from a classic Peruvian quinoa soup recipe, so you can explore the spicy, fragrant cuisine of South America from the comfort of your own kitchen!

Ingredients

One reason this quinoa vegetable stew recipe is so tasty is that its ingredients are both scrumptious and simple. Chances are, you already have each of these garden-fresh ingredients in your pantry.

For vegetables, gather onion, red bell pepper, minced garlic cloves, red potatoes, corn, diced tomatoes, frozen blanched peas, and avocado.
For seasoning, you’ll need paprika, coriander, cumin, salt, pepper, and cilantro. Each of these spices adds flavor, depth, and body to your dish, so make sure you don’t skip these components.
For the quinoa, gather any kind of quinoa you’d like, being sure to rinse quinoa before cooking.
For cooking, gather olive oil and vegetable broth.

Substitutions

There’s no reason to start up a shopping list if you don’t have the exact ingredients listed in this quinoa stew. There are countless ways to play around with this recipe and make it your own.

Potato: Replace red potatoes with sweet potatoes or Yukon Golds to change up this stew’s texture and level of sweetness. You do not need to peel potatoes, but I recommend cutting them in a uniform size for even cooking.
Quinoa: Any type of quinoa will work for this Peruvian stew, whether it’s black quinoa, white quinoa, red quinoa, or tri-color quinoa. Whatever kind you pick, you can make it burst with flavor by using my favorite tips on how to make quinoa taste good.
Stock: If you’re low on vegetable stock, try out chicken stock instead. You can even use my fan-favorite recipe for homemade chicken stock so you can make it from scratch!
Bell pepper: Red, orange, or even yellow bell peppers will work in this quinoa stew. To add a touch of heat, try a seeded jalapeño pepper instead.
Corn: Fresh, frozen, or canned corn can be used in this no-fuss recipe.

How to Cook Quinoa Stew

Get out your pot, your garden veggies, and your spice rack because this delectable quinoa stew recipe is going to come together in a cinch!

Heat oil in soup pot: In a large pot,heat the olive oil over medium heat and then add the onion and bell pepper. Cook the two vegetables until they’re translucent (7-8 minutes), stirring frequently.
Add the spices: Add the garlic, paprika, coriander, and cumin, and cook for 30 seconds. Stir constantly.
Cook the potatoes: Add the broth and the potatoes, and bring the mixture to a boil. Then, turn down the heat to medium-low and let the stew simmer for 10-12 minutes.
Cook the quinoa: Stir in the quinoa and let the mixture simmer until both the potatoes and the quinoa are cooked (8-10 minutes).

Add the corn and tomatoes: Stir in the corn and tomatoes and simmer for 5 minutes.
Add the peas: Stir in the peas and simmer for 3-4 minutes.
Remove from heat: Turn off the stove’s heat. Season the stew with salt and pepper to taste.
Serve: Ladle the soup into bowls, and garnish each with avocado and fresh cilantro.

Variations

The best part about this dish is that it’s a great recipe to test out different styles, ingredients, and flavors. In my own experiences, shaking up this soup recipe is just as fun for me as it is for the hungry ones I am feeding.

Add a cup of fresh spinach or kale to give this vegetarian dish a gorgeous green and meet your healthy living goals.
If you are short on time you can use leftover cooked quinoa or even frozen quinoa. If you do so, you will need 3 cups cooked quinoa. You can add it in at the same time with the peas.
Turn this recipe into a crock pot vegetable stew by using your slow cooker instead of the stovetop. This dish cooks in 4 hours on the high setting or 6 hours on low. Add the quinoa in the last 20 minutes, and you’re good to go!
Top the stew off with tortilla chips to add a tasty crunch and fun Mexican flair.
Crumble some queso fresco atop each bowl for a refreshing and creamy addition every cheese-lover will appreciate.
Add a can of black beans for more of a Southwest Quinoa Stew.
As the stew cooks it gets a thick consistency. If you want it to have more of a soup-like consistency, feel free to add in one cup of additional broth/water.

Storage, Freezing, & Thawing Instructions

With a crowd-sized portion ready in less than an hour, quinoa and vegetable soup is the perfect meal to save for later. Meal prep for a quick, healthy lunch or dinner the next day will be a breeze with these easy storage tips.

Storage: Quinoa vegetable stew can be stored in an airtight container in the fridge for up to 4 days.
Freezing: Bring the stew to room temperature, put it in an airtight container, and place it in the freezer. The dish will stay fresh for up to 1 month.
Thawing: To thaw a frozen portion of stew, leave the sealed container in the fridge overnight. Once the stew has reached fridge temperature, heat it up using the stove or microwave.

PRO TIP: Because of its absorbent ingredients, this quinoa stew often loses liquid over time. If your stew becomes too thick, mix in ½ cup of water, vegetable stock, or chicken stock at a time until it returns to the desired consistency.

More Vegetable-Packed Soup Recipes You Might Like:

Quinoa Stew Recipe

Quinoa stew recipe that is made in one pat. This hearty and easy to make soup recipe is vegan and gluten free.

Course Soup

Cuisine Peruvian

Prep Time 20

Cook Time 30

Total Time 50

Servings Servings

Calories 398kcal

Author Aysegul Sanford

Ingredients

2 tablespoons olive oil
1 medium-size onion chopped
1 red bell pepper cut into small cubes
5 garlic cloves minced
1 tablespoon paprika
2 teaspoons coriander
2 teaspoons cumin
6 cups vegetable broth
1 pound red potatoes cut into small cubes
1 cup white quinoa washed thoroughly
1 cup fresh or frozen corn
1 can diced tomatoes (14 oz.)
1 cup frozen peas
Salt and pepper
1 avocado cut into small cubes
handful of fresh cilantro as garnish (optional)

Instructions

Heat olive oil in a Dutch oven (or any other large, heavy bottom pot). Add in the onion and bell pepper. Cook, stirring frequently, until translucent, 7-8 minutes.
Stir in the garlic, paprika, coriander, and cumin. Cook, stirring constantly for 30 seconds or so.
Add in the vegetable broth and potatoes. Bring it to a boil. Turn down the heat to medium-low and let it simmer 10-12 minutes.
Stir in the quinoa and let it simmer for 8-10 minutes until both the potatoes and quinoa are cooked.
Stir in the corn and tomatoes and let it simmer for 5 minutes.
Stir in the peas and let it cook for 3-4 minutes.
Off the heat, season with salt and pepper to taste. Ladle it in large bowls and garnish with avocado and cilantro before serving.

Video

Notes

Storage: Quinoa vegetable stew can be stored in an airtight container in the fridge for up to 4 days.
Freezing: Bring the stew to room temperature, put it in an airtight container, and place it in the freezer. The dish will stay fresh for up to 1 month.
Thawing: To thaw a frozen portion of stew, leave the sealed container in the fridge overnight. Once the stew has reached fridge temperature, heat it up using the stove or microwave.
Because of its absorbent ingredients, this quinoa stew often loses liquid over time. If your stew becomes too thick, mix in ½ cup of water, vegetable stock, or chicken stock at a time until it returns to the desired consistency.

Nutrition

This recipe is adapted (with minor changes) from America’s Test Kitchen’s The Complete Vegetarian Cookbook.

The post Quinoa Stew with Vegetables appeared first on Foolproof Living.

Mexican Stuffed Peppers

Aysegul Sanford — Tue, 13 Jul 2021 15:19:00 +0000

In today’s post, I am adding a new recipe to my collection of Easy Mexican Dishes with this Mexican Inspired Stuffed Peppers recipe. If you are like me, cook stuffed peppers regularly but in need of a bit of a new twist to jazz it up, you will like my Mexican twist to this summer classic.

They are stuffed with two of my favorite ingredients – black beans and corn. The addition of ground beef gives these Mexican-inspired stuffed peppers that extra boost of protein, while the cumin and coriander provide those Mexican flavors I’ve been craving! This is a great recipe that you can add to your collection of dinner and beef recipes as you are planning your weekly dinner menu.

Plus, this post includes all my tips on how to pick, prepare, stuff, and cook bell peppers for the most delicious (and foolproof) stuffed bell pepper recipe.

Ingredients:

The ingredients list for this Mexican peppers recipe might look long at a first glance but they are simple every day ingredients you probably already have on hand.

Sweet, Summer Yellow, Orange or Red Bell Peppers: While shopping for peppers, I recommend picking ones that are in similar size so that they will cook at the same time.
Yellow Onion
Ground Cumin and Coriander – I used two of my favorite Mexican spices but you can also use your favorite taco seasoning
Ground Beef, I used the 85% lean variety
Garlic
Canned, Diced Tomatoes
Canned Black Beans, rinsed and drained
Fresh Corn Kernels, but frozen can be substituted
Cooked White Rice or Quinoa
Fresh Cilantro, or Parsley if you don’t like the flavor of cilantro
Shredded Cheddar Cheese, I prefer White Cheddar, but any version will do

How To Make This Recipe?

This Mexican Stuffed Bell Pepper recipe can be made in 3 folds.

First, prepare the bell peppers.

How to Prepare The Bell Peppers?

To prepare bell peppers:

Cut the tops of the peppers with a small paring knife and set aside. Remove the seeds and ribs (aka white membranes) with a large spoon and discard, as you will no longer need the insides.
Lightly salt each pepper with a pinch of salt. Alternatively, you can brush the insights lightly with olive oil as well.
Chop the remaining tops to use in the filling.
Place peppers cut side up in a baking dish or cast-iron skillet, fitting in as many as you can (my skillet only fit 9, but if you can get 10, go for it!).

Second, preheat the oven to 375 degrees and prepare the filling. In a large skillet, heat the oil over medium heat. Place the chopped onions, peppers, cumin, coriander, salt, and pepper in the pot, and cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.

Stir in the ground meat, using a wooden spoon to break up any large pieces, and cook until everything is combined and meat is cooked, 6-8 minutes. Add the garlic and cook for 30 seconds. Stir in the diced tomatoes, black beans, and corn, put the lid on, bring to a boil, reduce to a simmer, and let it cook for 3-4 minutes.

Taste the beef mixture for seasoning and adjust, if necessary. Off the heat, add the cooked rice and cilantro and give it a gentle toss.

Finally, assemble the peppers. Divide the filling amongst the peppers, filling each pepper as evenly as you can, and top each pepper with a generous amount of shredded cheese.

Fill the bottom of the pan with a cup of water (more on that later), cover with aluminum foil (or parchment paper), and bake until the peppers are softened, the filling is heated through, and the cheese is melted about 50-55 minutes.

Garnish with cilantro and enjoy!

How To Cook Stuffed Bell Peppers

After doing much research, I found several recipes that partially cook the peppers first and then bake them in the oven as I did with my Middle Eastern Stuffed Peppers recipe.

A properly cooked stuffed bell pepper is when the bell pepper is cooked all the way through while the filling is thoroughly warmed through, but still moist. There are techniques to par-boil them, pre-bake them, or even stick them in the microwave!

However, with the help of this Kitchn’s post, I found the best way to cook bell peppers is by adding 1 cup of water to the bottom of the baking dish or skillet, cover, and simply bake in the oven. The water at the bottom of the dish provides moisture so that the peppers will steam and cook evenly all the way through.

Can I Make This Recipe Ahead Of Time?

Yes! These Mexican stuffed bell peppers with black beans and corn can be prepped 1-2 days in advance. Follow the recipe up to assembling the peppers, but do not add the water or top with the cheese. Cover and refrigerate until ready to bake.

Once ready, remove from the fridge at least 30 minutes before baking. At this point, you can preheat your oven, add the water to the bottom of the pan, and top with the cheese. Cover and bake for 50-55 minutes, or until completely warmed through.

How To Freeze:

Freezing your Mexican stuffed peppers is a huge time saver and a smart way to enjoy meals throughout the week. Frozen stuffed bell peppers will last in the freezer for up to 3 months.

To freeze properly:

Cook the stuffed peppers all the way through according to the recipe and cool completely.
Place all of the stuffed peppers in a freezer-safe airtight container (a large casserole dish works well), cover with aluminum foil, and then wrap the entire dish in plastic wrap to completely seal, leaving no part of the peppers exposed, or you risk freezer burn. Label, date, and place in your freezer.
Alternatively, wrap each individual pepper in plastic wrap and place in multiple freezer-safe plastic storage bags, making sure the bag is tightly sealed. Label, date, and place in your freezer.

How To Reheat:

To reheat leftovers from the fridge, preheat your oven to 350 degrees, place the peppers in an oven-safe baking dish, cover, and bake for 20-25 minutes, or until completely warmed through.

To reheat from frozen, preheat your oven to 350 degrees and remove all the wrapping, leaving the aluminum foil or parchment paper intact. Bake for 30-35 minutes, or until thoroughly warmed through. Alternatively, place the frozen peppers in the fridge to thaw overnight and follow the reheating instructions from the fridge, above.

Best Peppers To Use For This Recipe

The sweet red, orange, and yellow bell peppers you can find at the market or grocery store this time of year are the best.

If I had to choose, Mexican stuffed yellow peppers are my favorite, but I like to use a combination of colors to give it that special eye appeal. By all means, use any color combination that suits you!

PRO TIP: If you are on a budget, green bell peppers are always a good choice since they are usually cheaper at the market or grocery store.

Mexican Stuffed Pepper Variations

In my opinion, the beauty of this recipe is that it is so versatile. By making a few ingredient changes, you can alter it to your personal dietary needs.

While I think the version I shared below is more of an authentic Mexican Stuffed Pepper recipe, I also wanted to share a few ideas in case you have family members who may need a different variation of this recipe:

No Rice/Without Rice

Even though a recipe for stuffed bell peppers with rice is always fun, if you are trying to reduce your carb intake, stuffed peppers without rice is another way to go.

To still get the texture profile of rice and account for the volume, simply replace it with 1 cup of cooked quinoa (my preferred recipe) for an added boost of plant-based protein.

Low Carb

Low carb Mexican stuffed peppers can be made easy by swapping out the cooked rice or quinoa for 1 cup cauliflower rice or riced broccoli. Their textures are just about the same, so no one will ever know!

With Ground Turkey

Mexican stuffed peppers with ground turkey is a leaner variation as compared to stuffed peppers with ground beef. If you want a super lean stuffed pepper, use ground white turkey breast.

For a bit of a fattier version, go with the richer ground dark turkey thigh. You could also try a mix of each for the best of both worlds!

When I make it with ground turkey I also add a teaspoon of Italian seasoning to make it even more flavorful.

Tex Mex

Tex Mex stuffed peppers have a bit of a different flavor profile than the Mexican version. To change it up, substitute the diced tomatoes with a 12 oz jar of your favorite salsa, adding 2-3 Tablespoons water to the mixture to account for the smaller volume, and replace the shredded cheddar with shredded Pepper Jack cheese – yum! And if you want, top it off with a dollop of sour cream as well.

Slow Cooker Method

To make them in a crockpot:

prep the peppers and place them in the bowl of your slow cooker.
Assemble the filling and fill just as directed.
Add the water to the bottom of the pan, and then cover with the lid of your slow cooker. Cook the peppers on LOW for 3-4 hours or HIGH for 2-3 hours. Top with shredded cheese, cover, and cook on LOW an additional 10-15 minutes, or until the cheese melts.
Serve and enjoy!

PRO TIP: To ensure the peppers fit into the bowl of your slow cooker, you will need an 8-10qt size for this recipe. Just think of it like this – each pepper takes up 1 qt (9 peppers = 9 quarts). If your slow cooker is on the smaller size (5-6qt), simply halve the recipe.

A Few Helpful Expert Tips For Success:

Want to up the nutrition? Replace the cooked white rice with cooked brown rice instead.
Got bigger or smaller bell peppers? Keep in mind that the baking time might be slight shorter or longer depending on the size of your bell peppers.
Want spicy stuffed peppers? Add ¼ – ½ tsp Cayenne Pepper when you add the cumin and coriander.
Looking for an extra crispy topping? When the peppers are fully cooked, remove from the oven, uncover, and set your broiler to HIGH. Place under the broiler for 2-3 minutes, or until the cheese is golden brown. – just make sure to keep a close eye on it!

FAQs:

Do you have to boil peppers before stuffing them?

I found the best way to cook bell peppers is by adding 1 cup of water to the bottom of the baking dish, covering it with a lid (or foil), and then baking in the oven. The water at the bottom of the baking dish provides enough steam to cook the peppers and the meat evenly all the way through.

Why are my stuffed peppers watery?

As you are filling the peppers be sure to drain the juices of the ground beef mixture to prevent you peppers from turning soggy after they are baked.

What goes good as a side dish with stuffed peppers?

I really enjoy my taco stuffed peppers recipe with a simple vegetable salad for a well-balanced meal. A few options include 5 Bean Salad, Texas Caviar Salad, Mexican Street Corn Salad with Avocado. Alternatively, you can also serve it with a grain side dish like quinoa and wild rice.

Is it better to freeze stuffed peppers cooked or uncooked?

It is better to cook them all the way and bring to room temperature before freezing them.

Do you eat the pepper when you make stuffed peppers?

Yes, you do. The spicy ground meat mixture mixed with colorful and meaty bell peppers make a filling and visually appealing meal.

How long do I need to cook stuffed peppers?

Bake them in the oven at a 375 degrees F oven for 50-55 minutes in order for them to cook throughly.

Other Mexican Inspired Recipes You Might Like

Mexican Quinoa Recipe
Best Vegan Chili Recipe
Mexican Corn Recipe
Vegan Mexican Sauce
Mexican Corn Salad
Corn Tortilla Recipe
Mexican Egg Bake
Mexican Street Corn Pasta Salad
Need more inspiration? Check out all our Mexican recipes

Mexican Stuffed Peppers Recipe

Make these Mexican Stuffed Peppers for an easy weeknight meal. Stuffed with a filling made with ground beef, beans, corn, and rice, they are healthy and delicious. Perfect for meal prep!

Course Dinner

Cuisine Mexican

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 304kcal

Author Aysegul Sanford

Ingredients

To Prepare the Bell Peppers

8-10 medium size bell peppers choose between red, yellow and orange
2 teaspoons kosher salt
½ teaspoon ground black pepper

To make the filling:

1 tablespoon vegetable oil I used olive oil
1 medium-sized onion chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 pound ground beef I used 85% lean
3 cloves of garlic minced
1 15 oz diced tomatoes, juices drained
1 15 oz can black beans
1 cup fresh corn
1 cup cooked white rice or quinoa
½ cup fresh cilantro or parsley chopped
1 cup water
1 cup shredded cheddar

Instructions

Prepare the peppers. Use a small knife to cut off the top of each bell pepper. Season the inside of each pepper with salt and pepper. Place peppers into a large baking dish (or a cast iron pan like I did), wedging them together as needed to fit in one layer. Set aside.
Gently, cut the stems from the tops and discard them. Chop the tops to use in the filling.
Pre-heat the oven 375 F degrees.
To make the filling: Heat oil in a large pot over medium heat. Add in the onion, chopped peppers, ground cumin, ground coriander, salt and pepper. Cook, stirring frequently, until onions and peppers are softened, 5-7 minutes.
Add in the meat. Using a wooden spoon break large pieces and cook until everything is combined and meat is cooked, 6-8 minutes.
Stir in the garlic and cook for 30 seconds.
Stir in the tomatoes, black beans, and corn. Put the lid on, bring it to a boil, and then let it simmer for 3-4 minutes. Taste for seasoning and add in if needed.
Off the heat add in the cooked rice and chopped cilantro. Give it a gentle stir.
To assemble the peppers: Divide the filling amongst the peppers. Top each pepper with a generous amount of shredded cheese.
Fill the bottom of the pan with a cup of water and cover the peppers with aluminum foil (or parchement paper).
Bake in the oven until the peppers are softened and the filling is heated through for about 50-55 minutes.
If preferred, garnish with cilantro and serve.

Video

Notes

Notes:

I find that a large shallow cast iron pan with a lid works very well for a recipe like this. The one I am using in the pictures and in the video is this Le Creuset Braiser 5qt. (affiliate link)
While I listed 8-10 peppers in the ingredients list, the number of peppers you need will depend on their size. Obviously, the smaller the bell peppers the more you will need them. After cooked, the filling in this recipe is about 6 – 7 cups. During my recipe testings I found out that if you have 8-10 medium sized peppers you will have enough.
How To Freeze: To freeze properly:
1. Cook the stuffed peppers all the way through according to the recipe and cool completely.
2. Place all of the stuffed peppers in a freezer-safe dish (a large casserole dish works well), cover with aluminum foil, and then wrap the entire dish in plastic wrap to completely seal, leaving no part of the peppers exposed, or you risk freezer burn. Label, date, and place in your freezer.
3. Alternatively, wrap each individual pepper in plastic wrap and place in multiple freezer-safe plastic storage bags, making sure the bag is tightly sealed. Label, date, and place in your freezer.
How to Reheat: To reheat leftovers from the fridge, preheat your oven to 350 degrees, place the peppers in an oven-safe baking dish, cover, and bake for 20-25 minutes, or until completely warmed through.
To reheat from frozen, preheat your oven to 350 degrees and remove all the wrapping, leaving the aluminum foil or parchment paper intact. Bake for 30-35 minutes, or until thoroughly warmed through. Alternatively, place the frozen peppers in the fridge to thaw overnight and follow the reheating instructions from the fridge, above.

Nutrition

This recipe was originally published in July 2019. It is updated with additional helpful information with no changes to the original recipe in July 2021.

The post Mexican Stuffed Peppers appeared first on Foolproof Living.

Black Rice Salad

Aysegul Sanford — Fri, 09 Jul 2021 00:59:27 +0000

Black rice is so versatile and can be served as a side dish or can be added to soups and salads to make them more filling and nutritious. I love it so much that I always keep some on hand, which is also why I shared every possible way of cooking it. Stove Top Black Rice and Rice Cooker Black Rice are simple and no fuss. But if you are in a rush, try cooking Black Rice in Instant Pot instead.

Regardless of the method you use, it is easy to flavor and incorporates in salads, just like I did it in this Black Rice Salad recipe. Also referred to as Emperor’s rice, forbidden rice or purple rice, it offers many health benefits and is packed with antioxidant properties. Not to mention, black rice contains more fiber, iron, and protein than regular brown rice or white rice.

If you are a fan of salads made with grains like this one, try my other reader favorites like Wild Rice Salad, Turkish Bulgur Salad, and Mediterranean Quinoa Salad all of which are just as creative and delicious as this cold black rice salad recipe.

Why I Love This Recipe

Creative: This salad recipe is a clever use for black rice with a unique twist on the typical grain salads. Packed with vegetables like snow peas, bell peppers, radishes and cilantro, it offers an eye-catching combination of colors with earthy flavor and chewy texture.
Quick: If you have already cooked black rice during your weekly meal prep, this recipe will come together in minutes.
Craveable: If you love international flavors like I do, this Asian black rice recipe will satisfy your cravings. Similar to my Thai Quinoa Salad and Seared Ahi Tuna Salad, it is packed with all the addictive Asian flavors we love.
Suitable for most special diets: Made with naturally gluten free black rice, this purple rice salad recipe is vegan and gluten free.

Ingredients:

There are three categories of ingredients in this Black Rice Salad: the salad dressing, the rice, and the veggies.

The Rice Salad Vinaigrette Dressing: You will need rice vinegar, shallot (or red onion), honey, Asian chili-garlic sauce (I used Huy Fong – affiliate link), garlic, ginger, olive oil, and toasted sesame oil.
The Black Rice: You will need rinsed black rice, water and kosher salt.

The Veggies: This salad combines crunchy snap peas (or edamame), crisp radishes, sweet red or yellow bell pepper, and fresh cilantro.

Substitutions:

Snap Peas: If you can’t find snap peas, use shelled edamame. They are usually sold in the frozen section of the grocery store and available all year round.
Bell Peppers: I love the pop of color bell pepper offer, but if you like spicy flavors you can add in a small jalapeno as well.
Not a fan of cilantro? Just omit it.

How To Make?

Cook the Black Rice on the Stove: Place rice, salt, and water in a medium saucepan over medium heat. Bring it a boil and cook until the rice is tender, about 20-25 minutes. Drain in a fine-mesh strainer and let it cool. Alternatively, you can cook black rice in a pressure cooker or rice cooker.

Prep Salad Dressing: Make the salad dressing by whisking together rice vinegar, shallot, honey, chili garlic sauce, garlic, and ginger in a small bowl. While still whisking, drizzle in the olive oil and sesame oil until the dressing ingredients are thoroughly combined.

Assemble the Salad: Place the now-cooled rice, sugar snap peas (or shelled edamame), radishes, bell pepper, and cilantro in a large salad bowl. Drizzle it with the dressing and give it a gentle toss.
Check the Seasoning: Give it a taste for seasoning and add salt if necessary. Serve in a large serving bowl.

Tips for Making Ahead and Storage:

Make Ahead: You can make each part (cook the black rice, prep the veggies, and prepare the dressing) of this salad a day in advance but store them separately. Combine all the components just before serving.
Storage: The salad will keep for up to three days refrigerated in an airtight container.

Helpful Expert Tips

Cool the Black Rice: If you have time, spread the black rice on a rimmed baking sheet to help it cool to room temperature quickly.
Add in Extras: Black rice salad with avocado would be an excellent addition. Creamy avocado pairs flawlessly with the simple vinaigrette and nutty forbidden rice.
Taste for seasoning: Be sure to give it a taste before serving and add more if necessary.
Be sure to check the label of your rice vinegars: Most rice vinegars are gluten free. However, some are made in a facility that processes grains. If you are gluten sensitive, be sure to check the label of your rice vinegar to make sure it’s indeed gluten free.

What Goes With Black Rice Salad?

This Black Rice Salad recipe offers delicious Asian flavors and can be paired with a number of dishes. Below are a few of my favorites:

Chicken Recipes to pair with this salad:

Seafood recipes to pair with this salad:

Vegetable recipes to pair with this recipe:

This recipe has been adapted from America’s Test Kitchen’s cookbook The Complete Salad Cookbook (affiliate link.)

Black Rice Salad Recipe

This Asian flavored black rice salad is bright, fresh, and packed with good for you ingredients like black rice, snow peas, and radishes. Easy to make, filling, hearty, flavorful, and perfect for meal prep.

Course Salad

Cuisine Asian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 362kcal

Author Aysegul Sanford

Ingredients

1 cup black rice rinsed and drained
4 cups water
1 teaspoon kosher salt

For The Salad Dressing:

3 tablespoons rice vinegar
1 small shallot or 2 teaspoons minced red onion
2 teaspoons honey
2 teaspoons Asian Chili-Garlic Sauce
2 cloves garlic minced
1 teaspoon fresh ginger grated
¼ cup olive oil
1 tablespoons toasted sesame oil

For The Salad:

1 cup sugar snap peas cut into 1-2 inch pieces
5 radishes – sliced thinly
1 red or yellow bell pepper seeded and chopped
¼ cup fresh cilantro roughly chopped

Instructions

Place black rice, salt, and water in a medium sized saucepan over medium heat. Bring it to a boil and cook until the rice is tender, 20-25 minutes. Drain and let it cool.
Make the salad dressing by whisking together rice vinegar, shallot, honey, chili garlic sauce, garlic, and ginger. While still whisking, drizzle in the olive oil and sesame oil until fully combined.
To assemble the salad, place now-cooled black rice, sugar snap peas (or shelled edamame), radishes, bell pepper, and cilantro in a large salad bowl. Drizzle it with the dressing and give it a gentle toss.
Give it a taste for seasoning and add in if necessary. Serve.

Notes

Make Ahead: You can make each part (cook the black rice, prep the veggies, and prepare the dressing) of this salad a day in advance but store them separately. Combine all the components just before serving.
Storage: The salad will keep for up to three days refrigerated in an airtight container.

Nutrition

The post Black Rice Salad appeared first on Foolproof Living.

Black Rice in Rice Cooker

Aysegul Sanford — Fri, 09 Jul 2021 00:40:40 +0000

Today, I am adding a new recipe to my collection of whole grain dishes with this Rice Cooker Black Rice recipe. Consider this a sequel to my foolproof recipe for Black Rice on the stove following the quickest method of cooking this ancient grain, Instant Pot Black Rice recipe, which comes together in about thirty minutes.

This Black Rice in Rice Cooker recipe is timeless and easy. Known as the Emperor’s rice in ancient China, the health benefits of black rice are well-known. It contains powerful antioxidant properties, Vitamin E, and fiber that help fight against cardiovascular disease.

Why You Should Make Black Rice in Rice Cooker

Hands Off: No need to babysit when cooking black rice in a rice cooker. Just get it started and let it do its thing.
Reliable: You get perfectly cooked black rice every time.
No Soaking Necessary: You don’t need to soak the black rice, so it is perfect for those times when you did not plan ahead.
Easy to Include in Your Meal Prep: There aren’t many complicated steps or ingredients. It stores well and pairs with most main dishes.

Ingredients:

This dish comes together with just four simple ingredients: water (or chicken stock or vegetable broth), salt, any type of vegetable oil (or butter), and black rice. Using fewer ingredients allows the black rice taste and naturally nutty flavor to shine through.

What type/brand of black rice should I use?

As I covered in detail in this black rice recipe post, there are currently three main types of Black rice sold in the grocery stores in the United States (affiliate links):

Heirloom Forbidden Black Rice by Nature’s Earthly Choice
Black Japonica Rice™and Black Pearl Rice by Lundberg Family Farms
Thai Black Glutinous Rice or Black Sweet Rice (aka Thai Black Sticky Rice )

I have tested this recipe with every one of these types of black rice and other than the texture (Glutinous rice was a bit more stickier than the others), the cooking ratios were the same.

Water to Black Rice Ratio for Rice Cooker

For those wondering how much water or how much rice you need, the ratio of water to black rice is 1 ¾ to 1.

In other words, for each cup of black rice, you’ll need 1 ¾ cups of water, chicken stock, or vegetable broth. Since it is more universal, I use a standard cup measuring cup rather than the cup that comes with the rice cooker.

How to cook forbidden rice in a rice cooker?

I used my Aroma rice cooker (affiliate link) to cook black rice. Depending on the rice cooker you are using there might be a slight difference in the method so be sure to check your manual before cooking.

Rinse the Rice: Place black rice in a medium-mesh strainer and wash under cold water until it runs clear.
Grease the Inner Pot: Cover the rice cooker insert with a tablespoon of vegetable oil (or a tablespoon of butter) to prevent sticking. I use a sheet of paper towel to distribute the oil evenly throughout the insert.

Combine the Ingredients: Add rinsed black rice, liquid of your choice, and a pinch of salt to the rice cooker. Give it a stir.
Close the Lid and Select a Setting: Put the lid on and press the brown rice setting (or brown rice mode) on your rice cooker. If your rice cooker does not have that function, just press “cook.”
Let It Cook: It should take somewhere between 50-60 minutes for it to cook completely.

Fluff and Serve: Once it is done, open the lid and fluff the cooked rice with a fork before serving.

How Long Does It Take?

The cooking time for black rice in my Aroma Rice Cooker (affiliate link) was about 50-60 minutes. Though the timing might be a bit more or a bit less depending on the brand of rice cooker you are using.

Expert Tips For Success

Grease the Bottom: Black rice – especially black glutinous rice (Thai Black Sticky Rice) – will stick unless you use some oil.
Use chicken stock or vegetable broth for cooking liquid: As it is the case with cooking quinoa, bulgur, and wild rice, using chicken stock or vegetable broth immediately elevates the dish and makes it more flavorful. You can use all broth or mix a portion of it with water.
Drain excess water: During my recipe testings I did not have an instance where I had excess water at the bottom of the rice cooker insert but if that happens to you simply drain the liquid before serving it.
Don’t Wear White: Black rice stains clothes and hands easily, so be careful when handling it.

FAQs:

Do I have to rinse black rice before cooking in the rice cooker?

Popular recipe website TheKitchn suggests that rinsing black rice before cooking will wash away its nutrients too. However, I found other resources say that giving it a quick rinse removes excess starch and prevents it from having a mushy texture at the end.
I do not rinse black rice if I am cooking it on the stove top or in my pressure cooker. And honestly, mine never turned out mushy.
However, I do rinse it in my rice cooker as the manual recommends doing so. So, I recommend checking your manual to see if it offers specific instructions to cook black rice and follow it accordingly.

How to cook black glutinous rice in a rice cooker?

The method and water to black rice ratio for cooking black glutinous rice is the same. Mix 1 cup of rinsed black sticky rice with 1 ¾ cups of water (or chicken or vegetable broth), close the lid, and set it to “brown rice” setting.

Is black rice and purple rice the same thing?

Yes, because of its dark purple color black rice is also called purple rice or purple forbidden rice.

Black Rice in Rice Cooker Recipe

If you are looking for a hands off method for cooking black rice you are in the right place. Cooking black rice in a rice cooker is easy and deliver perfectly cooked rice every time.

Course Side Dish

Cuisine Asian Cuisine

Prep Time 5

Cook Time 50

Total Time 55

Servings cups

Calories 268kcal

Author Aysegul Sanford

Ingredients

1 tablespoon vegetable oil
1 cup black rice
1 ¾ cups water or vegetable or chicken stock
½ teaspoon kosher salt optional

Instructions

Place black rice in a medium-mesh strainer and wash under cold running water until it runs clear.
Grease the rice cooker insert with a tablespoon of vegetable oil to prevent sticking. I use a sheet of paper towel to distribute the oil evenly throughout the insert.
Place rinsed black rice, liquid of your choice, and salt. Give it a stir.
Put the lid on and press the brown rice setting on your rice cooker. If your rice cooker does not have that function, then just press “cook”.
It should take somewhere between 50-60 minutes for it to cook completely.
Once it is done, open the lid, and fluff it with a fork before serving.

Notes

The nutrition information below is for 1 cup of cooked black rice.
Depending on the rice cooker you are using there might be a slight difference in the method so be sure to check your manual before cooking.
Storage leftover black rice in an airtight container in the fridge up to 5 days.
You can follow the same recipe and water to rice ratio to cook Black Glutinous Rice in the rice cooker.

Nutrition

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Piyaz – Turkish White Bean Salad

Aysegul Sanford — Thu, 01 Jul 2021 18:40:21 +0000

You can’t talk about Turkish Cuisine and not mention Piyaz, our version of White Bean Salad recipe. Growing up, this was a staple in our house. My mom would serve this as a side dish with her kofte (aka Turkish meatballs) or karniyarik (aka stuffed eggplants).

Whenever we had this on the menu, she would call it the “Kofte Piyaz” dinner. It was her version of a weeknight meal because it comes together so quickly with minimal effort. If you are a fan of one of the most popular Turkish recipe kisir, aka tabbouleh, you will love this recipe.

Why I love this recipe:

If you have ever traveled around the Middle Eastern and Mediterranean regions or visited one of the Turkish restaurants around the world, chances are you are familiar with this cold white bean salad recipe. Several cuisines like Greek, Turkish, Persian, and even Armenian offer a version of this salad.

Here are a few reasons why I think this recipe is so popular and stood the test of time:

Made with simple everyday ingredients in 10 minutes: You probably already have everything in your pantry.
Easy to customize: Any type of white beans (Navy Bean, Cannellini, Butter Beans, etc.) would work here. Plus, there are a number of popular variations which I cover below.
Special diet friendly: The traditional version is vegan and gluten free. Though some people also serve it with a few boiled eggs on top. Either way, it is a vegetarian, gluten free and low-carb recipe making it ideal for most special diets.

Ingredients:

As it is with most salad recipes, this Turkish white bean recipe has three sets of ingredients; a zesty salad dressing, fresh salad ingredients, and optional toppings.

The dressing: This happens to be my favorite Turkish salad dressing and it takes just a few minutes to make. You will need olive oil, apple cider vinegar, fresh garlic, lemon juice, salt and pepper and optional red chili pepper flakes, such as Aleppo pepper.

Key Ingredients for the salad: For the rest, you will need home cooked or canned white navy beans, tomatoes, red onion, and Italian parsley.
Optional Toppings: If you want to take it up a notch, you can garnish your Turkish beans salad with sumac, black olives, and even a few boiled eggs on top.

Substitutions:

White beans: You can cook your own white beans from dry beans or use canned beans. I personally like to make this salad with Navy beans, but Cannellini beans or even butter beans would also work. Here is a handy guide to show you how to cook beans for salad.
Vinegar: The traditional piyaz salad recipe is made with grape vinegar, which is slightly sweeter than your usual white wine vinegar. To me, apple cider vinegar offers the closest fruity tones, but you can also use white or red wine vinegar.
Tomatoes: I used two-medium-sized heirloom tomatoes but you can use cherry or roma tomatoes as well.
Sumac: If you are not familiar, sumac is a tangy spice with a sour acidic flavor similar to lemon juice. It is made from the dried and ground berries of the wild sumac flower. You can find it in any Middle Eastern market, but you can also buy it on Amazon. This sumac brand (affiliate link) is my favorite one.

How To Make This Turkish Salad?:

Make the salad dressing: Place all ingredients in a bowl and whisk until fully combined.
Prep the salad ingredients: Drain canned beans and rinse them under cold water. Slice the tomatoes in ½ inch and red onions in ¼ inch half moon shape. Place red onions in a bowl with water and let them soak for a few minutes. Doing so helps with removing the harsh flavors of raw onion and makes it easier to digest.

Assemble: Add the beans, sliced tomatoes and red onion in a large salad bowl. Stir in the roughly chopped Italian parsley and drizzle it with the dressing.
Cover & let it rest: While it is optional, I recommend letting it rest in the fridge for 30 minutes before serving. Doing so allows the white beans to soak in all the flavors and make it extra delicious.
Serve: Sprinkle with sumac and if using, garnish with boiled eggs and olives.

Serving Suggestions:

By itself as a light main meal: During the summer months, when it is so hot outside, I serve it by itself with a crusty bread on the side. It is the perfect light yet full meal when you need a no cook recipe.
As a side dish with traditional Turkish recipes: Serve as a side salad with Turkish Stuffed Eggplant, Turkish Meatballs, or with Turkish Eggplant with yogurt and Bulgur Wheat Pilaf for vegetarian options.
Make it a part of your meze spread: Place small portions of it in small bowls and serve it with main meze dishes like tzatziki (aka cacik), hummus and bread dipping oil.

Make Ahead and Storage Instructions:

Make Ahead: Most people include this navy bean salad recipe as a part of their meal prep because it gets better as it sits. You can make the whole recipe a day in advance and serve it on the next day.
Storage: Store leftovers in an airtight container up to 3 days in the fridge. You might have to taste the seasoning and add it if necessary.

A Few Variations:

Antalya Piyazi made with tahini: If you are not familiar, Antalya province is located in the South of Turkey and this Turkish bean salad is one of their local dishes. However, their version is slightly different because they add a quarter cup of tahini into the dressing. Some recipes suggest that they use sesame oil instead of olive oil but I usually make it with olive oil. The rest of the recipe is the same. It is a truly delicious version of serving it, especially if you want to try something different.
Play with the amount of tomatoes you use: During the summer months, when summer tomatoes are in abundance I usually use more than what I would use during the winter months. With that being said, an easy piyaz salad recipe can also be made without tomatoes. Simply omit them if you wish to do so.

FAQs:

What is piyaz?

Piyaz is a Turkish salad recipe that is made with cooked white beans, red onions, and a zesty grape vinegar and lemon juice salad dressing. It is also a popular dish served as a side dish, meze (small tapas like dishes), or a main meal in most Middle East and Mediterranean countries.

What is the meaning of word, “piyaz”?

The word piyaz, pronounced as peeh-has, in Turkish means bean salad. However, piyaz means onion in Farsi.

What does piyaz taste like?

Piyaz offers refreshingly zesty and creamy flavors with every bite. The soft white beans mixed with red onions and zesty vinaigrette delivers a bit of savory, sweet, creamy, and tangy all at the same time.

Other Bean Salad Recipes You Might Also Like:

If you liked this piyaz recipe, it is likely that you are a fan of bean salads like we do. Here are a few more recipes you might also like:

Piyaz – Turkish White Bean Salad Recipe

Piyaz, a refreshing, creamy and zesty Turkish white bean salad that is the perfect side dish when you want to impress. It comes together in 10 minutes and can be made in advance.

Course Side Dish – Salad

Cuisine Turkish

Prep Time 10

Total Time 10

Servings servings

Calories 136kcal

Author Aysegul Sanford

Ingredients

For The Dressing:

¼ cup olive oil
4 tablespoons apple cider vinegar
1 garlic clove peeled and minced
2 tablespoon lemon juice
1 teaspoon kosher salt
½ teaspoon black pepper

For Piyaz Salad:

1/2 small red onion sliced thinly in half moon shape (1/2 cup)
2 cans white bean Cannelini or Navy Beans would work – drained and rinsed
2 medium sized tomatoes sliced ½ inch in half moon shape
½ cup Italian Parsley roughly chopped
1 tablespoon sumac

Optional:

3 tablespoons Black pitted olives
2 hard boiled eggs sliced

Instructions

To make the dressing: Place olive oil, apple cider vinegar, garlic clove, lemon juice, kosher salt, and black pepper in a bowl and whisk until fully incorporated. Set aside.
Place sliced red onion in a bowl of water and let soak for 5 minutes, drain.*
Assemble the salad: Place white beans, drained red onions, sliced tomatoes, and chopped parsley in a large bowl. Drizzle it with the dressing and sumac. Give it a gentle toss.
Cover it with plastic wrap and let it sit in the fridge for 30 minutes before serving. This is an optional step but allows flavors to mingle and deliver a next level delicious salad.
If preferred, garnish with black pitted olives and hard boiled eggs. Serve.

Video

Notes

Soaking red onions is an optional step. If you don’t have time, simply use sliced onions. I find that soaking them for a few minutes helps with digestion and tames their strong flavor.
Antalya Piyaz made with tahini: If you have ever been to the Antalya province of Turkey, you may have had their version of this piyaz recipe made with tahini. If you want to give that version a try, add in a quarter cup of tahini (sesame paste) into the dressing and follow the rest of the recipe exactly written.
Make Ahead: Most people include this navy bean salad recipe as a part of their meal prep because it gets better as it sits. You can make the whole recipe a day in advance and serve it on the next day.
Storage: Store leftovers in an airtight container upto 3 days in the fridge. You might have to taste the seasoning and add it if necessary.
The calorie values listed here do not include the optional toppings.

Nutrition

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Baked Zucchini Fritters with Breadcrumbs and Feta

Aysegul Sanford — Fri, 25 Jun 2021 19:15:00 +0000

It is a shame that for as long as I have been blogging I haven’t shared a baked zucchini fritter recipe. Because growing up, baked courgette fritters (as my mom called them) were one of those dishes that my mother made very often during the summer months.

After receiving requests from many people asking for her zucchini feta fritters recipe, I knew that it needed to be added to my collection of Turkish recipes. So today, this healthy zucchini appetizer recipe comes to you directly out of my mom’s handwritten cookbook.

Before I continue to explain the recipe, I want to clarify the terminology around it. Because if you do a quick search you will realize that people refer to this recipe in several different ways. Some examples are baked zucchini patties, baked zucchini latkes, baked zucchini cakes, baked zucchini puffs, zucchini bites, or baked zucchini pancakes. Essentially, they are all the same thing.

Got some extra zucchini to use? Check out our reader favorites Zucchini Noodles and Low-Calorie Zucchini Soup recipes.

Why I Love This Recipe:

Whether you refer to them as fritters, cakes, puffs, pancakes, or patties, they are good. Here are a few reasons why this recipe is better than any other:

It is healthier compared to the classic fried zucchini fritters: If you were asking yourself, can I bake zucchini fritters? this recipe is your answer. There is no frying happening here. Instead, we mix everything in a bowl, portion them out on a sheet pan, and bake in the oven. And surprisingly, this healthy version is just as good in terms of taste.
A great way to use leftover shredded zucchini: If you have some leftover shredded zucchini from making zucchini bread (like my Almond Flour Zucchini Bread or Vegan Zucchini Bread recipes), you can use the leftover zucchini to make these zucchini patties.
The Perfect Side Dish: When summer rolls around and fresh zucchini is in abundance, these summery baked vegetable fritters make the best vegetable side dish to serve with breakfast eggs or chicken, meat, and vegetarian dinner recipes.
Easy To Customize: My mom flavored her baked courgette fritters with dill and feta cheese but you can use other types of cheeses and herbs, ie. parmesan cheese and parsley.
No Flour: This recipe uses breadcrumbs instead of flour, which gives it a nice body and texture. Also, if you are following a keto diet, you can use almond flour instead of breadcrumbs.

Ingredients:

As I mentioned earlier, this baked zucchini pancakes recipe has a lot of Turkish/Greek influences. The combination of zucchini-dill-feta is truly delicious and a very easy way to flavor what could otherwise be quite boring a baked zucchini appetizer. The rest is a bunch of simple ingredients you probably have in your fridge/pantry.

In terms of ingredients, you will need medium-size zucchini, fresh garlic, baking powder, large eggs, feta cheese, panko bread crumbs (or regular bread crumbs), scallions, and fresh dill.

Substitutions & Helpful Notes on Ingredients:

Zucchini: You will need 2 1/2 cups (packed tightly) of shredded zucchini. I used 2 medium-sized zucchinis (about 1 1/2 lbs in total) but if yours are smaller or larger adjust the number of zucchinis you use accordingly. You do not have to peel them, especially if it is during the summer months when they are in season.
Breadcrumbs: I use panko breadcrumbs (aka Japanese breadcrumbs) that have a crunchier and lighter texture. However, you can use regular (or gluten-free) breadcrumbs as well. The texture will be a little bit heartier but still good.
Baking Powder: I know that baking powder is an unusual ingredient here, but using a little bit of baking powder helps them keep their shape and also rise a bit.
Feta Cheese: As it is with any recipe with feta cheese, make sure to taste the cheese before adding salt to the recipe. In this dish, I used only a ½ teaspoon of kosher salt to help extract the juices from the zucchini. My feta cheese was quite salty so I didn’t add any more salt. But if yours is less salty, adjust the amount of salt accordingly.
Topping for Baked Fritters: I used my yogurt sauce, but you can also serve it with my easy tzatziki recipe.

How to Make Oven Baked Zucchini Fritters:

Preheat the oven: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Prepare the zucchini: Shred the zucchini using the large holes of a box grater. Place the shredded zucchini in the middle of a clean tea towel, collect it from the sides and squeeze as much liquid as possible. You should have about 2 to 2 1/2 cups of zucchini. Set it in a large bowl.

Add in the rest of the ingredients: Add in garlic, olive oil, baking powder, black pepper, eggs, feta cheese, Panko bread crumbs, scallions (green onions), and fresh dill in the bowl with zucchini.
Scoop onto a baking sheet: Using a spoon or medium-sized ice cream scoop, scoop out about 2 tablespoons of the batter and drop onto the prepared baking sheet. Continue until you run out of the batter. Gently press each fritter with your fingers (or back of a spoon) to make flatten.
Bake in the oven: Bake in the preheated oven for 22-25 minutes or until they turned golden brown on the outside. Take it out of the oven and let it cool for 5 minutes before serving.
Make the yogurt sauce: If using, make the Greek yogurt sauce by mixing all ingredients in a bowl.
Serve: Place a few of the freshly baked zucchini bites on a plate and top them off with the sauce. Serve.

Variations:

Gluten-free: If you want to make them gluten-free, be sure to use gluten-free breadcrumbs.
Use different kinds of cheese: You can change it up by using shredded cheddar or parmesan instead of feta cheese. I promise parmesan zucchini bites are just as good as its version with feta cheese.
Low Carb Keto Zucchini Fritters: If you want to make this recipe low-carb/keto-friendly, use 1/2 cup almond flour or almond meal instead of 1 cup of breadcrumbs.
Use different fresh herbs: The classic Greek zucchini fritters recipe uses dill, but you can swap dill with fresh parsley as well. And if you are not a fan or have no herbs on hand, feel free to omit using them.

Make Ahead, Storage & Freezing Instructions:

Make ahead: You can prepare all the ingredients in advance to save on time. However, I recommend mixing the batter right before baking so you won’t end up with soggy fritters.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. You can serve them cold or warm them up in a low-heat 280-300 degrees F oven for 5-7 minutes.
Freezing Thawing: While I personally liked the freshly baked version the most, you can freeze these fritters. Before freezing, be sure to bring them to room temperature. Then place in an airtight container and freeze for up to a month. Thaw in the fridge overnight and warm up in a low heat oven until warmed thoroughly, 5-10 minutes.

Expert Tips:

Do not skip the process of squeezing the juices out of the zucchini: I know it is extra work, but it is an important step to help fritters to hold their shape and not be soggy.
Use an ice cream scoop for even fritters: An ice cream scoop is a really helpful tool to use here as it will help to get equal-sized zucchini balls, which in turn will help them bake at the same time and evenly. So if you have one, I would highly recommend using it.
Use a box grater instead of a food processor: While a food processor might be easier and quicker to shred the zucchini, I find that grating it in a box grater does a better job. Mainly because the food processor makes the shredded zucchini pieces too thin.

FAQs:

Can you bake zucchini fritters?

Yes, you can. If you are used to eating the fried version of zucchini bites you might be surprised to hear that you can totally cook them in the oven with a few minor changes. And the baked version of this recipe is not only healthier but also doesn’t taste much different than its fried version.

Do I need to peel the zucchini to make fritters?

If I am making it in the summer time during the zucchini season I do not peel the skin. I make sure to give it a through wash though. However, this is a personal preference. You can make this recipe both ways, with or without the skin on.

Can I make Baked Zucchini Fritters batter in advance?

I would not recommend making this batter in advance. The reason is because of the high water content of zucchini. As the batter sits in the fridge, the shredded zucchini releases more of its juices and the excess water turns to batter into a very soggy mixture. I have tried this twice and in both cases thought that the end product was not ideal.

Can I freeze these Baked Zucchini Pancakes?

Yes, you can. However, I recommend baking them first. You also want to make sure that they are at room temperature before freezing. When ready to serve, simply place them in a 350-degree oven for 8-10 minutes. No need to thaw beforehand. I also recommend keeping a close eye on them as they bake because they warm-up (and burn) pretty quickly.

Can I pan-fry these zucchini fritters instead of baking them in the oven?

Yes, you can. Heat a tablespoon of vegetable oil in a large 12-inch non-stick skillet. Scoop 3-4 fritters at a time making sure not to overcrowd the pan. They should be on a single layer without touching each other. Cook 3-5 minutes on one side and flip to cook the other side. Store the cooked zucchini pancakes in a low heat (200 F oven) while working on cooking the rest with adding more oil to the skillet after each batch.

Other Recipe Ideas for Shredded Zucchini:

Think about what else you can make with grated zucchini? I’ve got you covered. Here are a few more ideas to put that leftover shredded zucchini to good use:

Other Zucchini Recipes You Might Like

5-Ingredient Zucchini Noodles
Zucchini Soup
Zucchini Lasagna
Zucchini Fettuccine with Kale
Skinny Shrimp Scampi (with Zucchini Noodles)

Baked Zucchini Fritters Recipe

These Baked Zucchini Fritters are flavored with feta cheese, fresh dill, and scallions. In my version, instead of using flour I used Panko breadcrumbs and ground oats as well as eggs to bind all the ingredients. You can serve them with fried eggs or as a side dish with any of your meat and vegetable dishes.

Course Side Dish

Cuisine Turkish

Prep Time 15

Cook Time 25

Total Time 40

Servings fritters

Calories 107kcal

Author Aysegul Sanford

Ingredients

For the Zucchini Fritters

2 medium-sized zucchini (1 1/2 pounds) – 2 1/2 cups after shredded, peeled and grated
2 cloves garlic minced
1 tablespoon olive oil
1 teaspoon baking powder
¼ teaspoon black pepper
2 large eggs
¾ cup crumbled feta cheese
1 cup Panko Bread Crumbs
2 scallions chopped thinly
2 tablespoons fresh dill chopped – plus more as garnish

For the Yogurt Sauce: (optional)

1 cup Greek yogurt
2 cloves of garlic minced
1 tablespoon lemon juice freshly squeezed
½ teaspoon Kosher salt

Instructions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Prepare the zucchini: Shred the zucchini using the large holes of a box grater. Place the shredded zucchini in the middle of a clean kitchen towel, collect it from the sides and squeeze as much liquid as possible. You should have about 2 to 2 1/2 cups of zucchini. Set it in a bowl.
Mix together the grated zucchini, garlic, olive oil, baking powder, black pepper, eggs, feta cheese, Panko bread crumbs, scallions, and dill in a bowl.
Using a spoon or medium-sized ice cream scoop, scoop out about 2 tablespoons of the batter and drop onto the baking sheet. Continue until you run out of the batter. Gently press each fritter with your fingers to make flatten.
Bake for 22-25 minutes or until golden. Take it out of the oven and let it cool for 5 minutes before serving.
To make the yogurt sauce: Whisk together all the ingredients in a bowl.
Serve zucchini fritters with the yogurt sauce and more dill on the side.

Video

Notes

If you watch the how-to video above, you will see that I placed the shredded zucchini in a colander and sprinkled it with salt to get its juices out. You can use both the cloth method or the colander method. The reason why I changed it is that I want to make sure I am not adding too much salt into the recipe, especially because I am using feta cheese.
While you can use both methods to get the juices out, I highly recommend giving a taste to your feta cheese and adjusting the amount of salt you put in the recipe accordingly.
Make ahead: You can prepare all the ingredients in advance to save on time. However, I recommend mixing the batter right before baking so you won’t end up with soggy fritters.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. You can serve them cold or warm them up in a low-heat 280-300 degrees F oven for 5-7 minutes.
Freezing Thawing: While I personally liked the freshly baked version the most, you can freeze these fritters. Before freezing, be sure to bring them to room temperature. Then place in an airtight container and freeze for up to a month. Thaw in the fridge overnight and warm up in a low heat oven until warmed thoroughly, 5-10 minutes.
Can I pan-fry these zucchini fritters instead of baking them in the oven?Yes, you can. Heat a tablespoon of vegetable oil in a large 12-inch non-stick skillet. Scoop 3-4 fritters at a time making sure not to overcrowd the pan. Cook 3-5 minutes on one side and flip to cook the other side. Store the cooked zucchini pancakes in low heat (200 F oven) while working on cooking the rest by adding more oil to the skillet after each batch.
An earlier version of this recipe listed 2 tablespoons of ground oats in the list of ingredients. After testing the recipe a few more times, I decided that this recipe can also be made without oats. You can still add them but it is an optional ingredient.

Nutrition

This Easy Baked Zucchini Fritters Recipe was originally published in 2016. It is updated with additional helpful information in June 2021. A few minor changes to the originally published recipe were made.

The post Baked Zucchini Fritters with Breadcrumbs and Feta appeared first on Foolproof Living.

Creamy Avocado Salad Dressing Recipe (Easy & Quick)

Aysegul Sanford — Thu, 17 Jun 2021 09:13:00 +0000

I created this recipe last week after I was able to find ripe avocados on sale in our local grocery store. After using it in my Southwestern Chicken Salad with Creamy Avocado Dressing recipe I knew it was a keeper and deserves a spot in my collection of healthy salad dressing recipes.

That was the real inspiration for this easy homemade creamy avocado dressing recipe. Just like my 4-ingredient guacamole recipe, it is simple to make and absolutely divine.

This is why I decided to feature this creamy salad dressing all on its own so you can really learn what it takes to make the best avocado-based dressing. Plus, it’s a richer and creamier alternative to my all-time favorite, Simple Lemon Vinaigrette.

Why I Love This Recipe:

If you are someone who appreciates the value of a ripe avocado, you probably don’t need much convincing. But if you do, here are a few reasons why I think this is the best creamy avocado sauce:

All you need is 10 minutes and six simple every day ingredients like ripe avocados, cilantro, jalapeno peppers, garlic, and lemon or lime juice.
It is super versatile. Use it as a salad dressing in your favorite salad recipes, avocado dipping sauce as a part of your meat and cheese platter, or as a spread for your avocado toast.
It is the best way to use ripe avocados that are about to go bad.
It works for a variety of special diets because it is vegan, raw, gluten-free, egg-free dairy-free, low-carb, paleo, and Whole30 friendly.

Ingredient Checklist:

This simple homemade avocado dressing is made with ripe avocados, olive oil, garlic, fresh cilantro, freshly squeezed lime juice, kosher salt, black pepper, water (or almond milk) and jalapeno (depending on if you’d like it spicy).

Helpful notes on the ingredients

Avocados: There are two popular types of avocados easily available in the supermarket – Hass and Gwen. Hass is considered the best variety of avocado for its buttery, nutty flavor, and the type I always use. For this DIY avocado salad dressing, we want avocados at the peak of ripeness.
Jalapeno: I prefer my avocado dressing mild, so I remove the seeds and ribs before blending. Feel free to leave these intact for a spicy salad dressing. Or simply omit the entire jalapeno to keep it mild.
Water or Almond Milk: Adding water or almond milk is optional. The dressing is very thick when you first whirl it in the blender. Adding any form of liquid, whether it is plain water, almond milk, or your favorite plant-based milk will make it looser. It’s best to add the liquid 1 Tablespoon at a time depending on how thick or thin you want it.
Lemon juice or Lime Juice: This is one of those dressings that you can use fresh lime and lemon juice interchangeably. The important thing to note here is that freshly squeezed is always better than storebought.
Fresh garlic or garlic powder: If you find the flavors of fresh garlic to be too strong, you can use 2 teaspoons of garlic powder instead.

How to make homemade avocado salad dressing from scratch?

This simple and homemade avocado sauce requires a food processor (or a blender) and less than 10 minutes to creamy goodness. Simply:

Start with the liquid ingredients. In the base of your food processor, add olive oil and fresh lime juice.
Add avocados. Next, add the remaining ingredients – avocado flesh, fresh garlic, fresh cilantro, salt, pepper and jalapeno (if using).

Blend. Blend for 30 seconds or until it has reached to your desired creamy texture. If you’d like the dressing to have a thinner consistency, add water or almond milk, 1 Tablespoon at a time stopping the machine and scraping the sides of the bowl a few times. Taste and adjust seasonings, if necessary.

Pro Tip: I used a food processor but an upright blender or even an immersion blender would also work.

How To Store & Freeze:

Storage: Place it in an airtight container, cover the top of the dressing with a sheet of plastic wrap (to prevent oxidizing and turning brown) and tighten the lid before placing in the fridge.
Freezing: I do not recommend freezing this dressing recipe.

FAQs:

How Long Does Avocado Dressing Last

This dressing made with avocados will last for 3-4 days in an airtight container in the fridge. The acidity in the freshly squeezed lime juice will help prevent the sauce from turning brown.

How To Keep Raw Avocado Dressing From Turning Brown?

The acid in the lime juice will help keep the avocado from turning brown. But for added insurance, the best way to prevent the dressing from oxidizing and turning brown is to press a piece of plastic wrap directly on the surface.
Alternatively, simply drizzle the surface with a thin layer of mild olive oil after each use.

How Many Calories In One Serving Of Dressing?

This recipe makes about a cup and a half of avocado garlic dressing, which is about 24 tablespoons. One serving, or about 1 Tablespoon of this healthy avocado dressing, is 15 calories. Keep in mind this dressing is packed with clean, good-for-you ingredients. And the avocados come with a ton of healthy fats you can feel good about.
It also just so happens to be Paleo, Raw, Dairy-Free and Vegan, too!

Variations

I think this is a fantastic salad dressing, dip or sauce you can make year-round that makes the best use of ripe avocados. A few variations include:

Omit the olive oil. If you are calorie conscious and want to avoid adding additional fat in the dressing, feel free to add water instead of olive oil.
Make it mild, medium or spicy. If you like heat, keep the seeds of the jalapeno pepper intact. If you are not a fan, omit the seeds for medium or simply omit the jalapeno for mild.
No cilantro. I know a lot of people who do not like cilantro. If you are one of them, you can always replace it with fresh herbs like flat-leaf Italian parsley or mint, or omit the herb entirely.
Add a creamy ingredient. This will no longer make it vegan, but ¼ cup full-fat Greek yogurt, Mexican crema, or sour cream would add a special touch. This will thicken the sauce, so make sure to have extra water or almond milk nearby.

Uses for Avocado Dressing

I know that I have been talking about this recipe as more of a vegan salad dressing, but it could also be used as a pasta sauce or even as a dip. I love to add this creamy, vibrant dressing to any type of leafy greens or salad recipe, but you could also try:

Avocado Sauce for Tacos: Drizzling over Flank Steak Tacos, Beef Brisket Tacos, Black Bean and Quinoa Tacos
As a substitute for other salad dressings: Using it as a dressing-substitute in healthy chicken salad or chickpea tuna salad recipe or replacing the Chili Lime Vinaigrette in this Mexican Street Corn Pasta Salad. I also use this avocado dressing to replace ranch dressing in many of my recipes, which is why we also call it guacamole salad dressing.

Serve it as a dip on a cheese plate: Eating it as a creamy guacamole dressing with fresh-cut vegetables and tortilla chips as a part of a Mexican-inspired cheese plate.
Use it as a topping in place of sliced avocados: Topping your favorite chili bowls like my ultimate Vegan Chili, Vegetarian Quinoa Chili or Easy Chicken Chili.

As a base for your avocado toast: Simply spread a piece of toast with a generous amount of this avocado cilantro lime sauce and top it off with a fried egg.
Add a dollop on any of your favorite grain bowl or rice bowl recipes.

At this point, I think we can all agree that this creamy avocado lime dressing is one of those lifesaver dressings. If you have it in your fridge, you can have dinner on the table in no time.

Other Recipes with Avocados That You Might Like

Creamy Avocado Salad Dressing Recipe

This 10-minutes-to-make and vegan Creamy Avocado Salad Dressing is an easy way to freshen up your salads and pasta dishes. You can even serve it as a dip with chips on the side. It is made with everyday ingredients like ripe avocados, cilantro, jalapeno peppers, garlic, and lemon or lime juice.

Course Dressing

Cuisine Mexican/Southwestern

Diet Vegan

Prep Time 10

Total Time 10

Servings servings or 1 1/2 cups

Calories 173kcal

Author Aysegul Sanford

Ingredients

3 tablespoons of lime or lemon juice
3 tablespoons of olive oil
2 ripe avocados peeled and cut into small pieces
2 cloves of garlic peeled and minced
1 jalapeno pepper seeded (optional)
½ cup cilantro rinsed and roughly chopped
¾ teaspoon kosher salt
¼ teaspoon black pepper
Almond milk – optional

Instructions

Place lime or lemon juice, olive oil, avocados, garlic, jalapeno, cilantro, 3/4 teaspoon salt, and black pepper into the bowl of a food processor. Process 4-5 minutes or until creamy. Scrape down the bowl with a spatula a few times during the process.
If you want a more liquidy avocado dressing add in almond milk in one tablespoon increments until it reaches to the consistency you desire.
Taste for seasoning and add if necessary.
Place in a jar, place a piece of stretch film on top of the surface of the dressing to keep it from browning, and close it tightly with a lid. As long as it is kept in the fridge, this dressing will be good for 4-5 days.

Video

Notes

Yields: This recipe makes about 1 1/2 cups of dressing, which is good for 6 serving (or so). Each serving is around 4 tablespoons.
Storage: As long as it is stored in an airtight container and stored in the fridge, this avocado dressing will keep fresh up to 4-5 days.
If you do not have a food processor, you can use a blender or an immersion blender as well.
This recipe can easily be multiplied. Though I highly recommend stopping the machine regularly and scraping the sides during the process.
While I love a creamy avocado dressing, if you like it to have more of a chunky avocado texture, you can process less.

Nutrition

This recipe was originally published in September 2016. It is updated with new photos, additional helpful information and a how-to video in June 2021.

The post Creamy Avocado Salad Dressing Recipe (Easy & Quick) appeared first on Foolproof Living.