Author: Admin

Looking for a quick dinner with some interesting and unique flavors? How about one that is meatless and delicious as well? If that’s what you’re looking for, this shredded tofu stir-fry is sure to please. Start by shredding the tofu, then combine over high heat with serrano peppers, pepitas, and sesame seeds, then top with a quick dressing of creme fraiche. This is a vegetarian recipe that is packed with flavor, good-looking, and guaranteed to impress.

Key Takeaways:

• Use a box grater. A fine plane, like a microplane, will shred the tofu instead of the texture you want.
• A little bit of crème Fraiche or sour cream adds a bit of creaminess to the final product.
• The crunch of the seeds and the pea shoots will help give you texture differences in the final product

“Chopped broccoli florets make an easy alternative to the pea shoots, peanuts or cashews an alternative to the sesame seeds.”

Read more: https://www.101cookbooks.com/archives/quick-shredded-tofu-stirfry-recipe.html

Hugh Acheson, as well known for his eyebrows as his food, has given us a great recipe for slow cooker minestrone. Like all slow cooker recipes it is a one pot masterpiece, but unlike other “one-pot wonders” he doesn’t try to work around the speed. He wants fresh, natural ingredients, only using canned or boxed soup, when freshly made isn’t available. He also adds a pistou, a pesto-like thing that gives the dish an herb bomb at the end.

Key Takeaways:

• Even professional chefs like Hugh Acheson appreciate the ease and versatility of the slow cooker.
• This one-pot recipe brings together a number of exciting flavors to create a rich, tasty bean soup.
• While the magic takes place in the slow cooker, one preliminary step that can’t be skipped is soaking the dried beans overnight – it’s the only way to really ensure they’re tender.

“The real game-changer for this soup is found in the finishing touch of pistou, a kind of French pesto sans pine nuts (Acheson makes his with pistachios). In this recipe, it’s dolloped on top of the soup and swirled in just before serving.”

Read more: https://www.thekitchn.com/slow-cooker-butter-bean-minestrone-253204

Tenderloins are a very easy thing to have in the fridge. They cook up easily and they lend themselves well to other flavors. This recipe takes bacon and wraps it around the tenderloin, giving it some well needed extra fat and making it that much better. The sugar mixture needs to be rubbed on the tenderloin before wrapping with the bacon, but once wrapped it helps seal it in and even gives a nice crust to the finished product, especially with that chutney.

Key Takeaways:

• You can make this dish with ease and have great flavor at the same time
• This recipe is great as it is, but don’t be afraid to use a few substitutions, the main ingredients will still be amazing.
• Step by step instructions and recipe to help you make this dish successful. A great meal for any night of the week.

“But our current favorite is definitely wrapping that pork tenderloin in bacon because as my neighbor says, pork on pork can never be a bad thing. And I must say I agree.”

Read more: https://www.thekitchn.com/recipe-baconbrown-sugar-pork-tenderloin-recipes-from-the-kitchn-215660

Sweet potato and black beans combine together surprisingly well in a dish. Mix them together for the perfect casserole that people want to try. That is the perfect recipe to fix during any holiday event too. Guests will enjoy trying something new and sharing the casserole with friends. The smoky sweet potato is a tasty addition that needs to be tried. Black beans are filling and taste great within the casserole that is being fixed.

Key Takeaways:

• Like any good casserole, it uses plenty of comfort foods all baked together in a dish
• There are plenty of canned items, like black beans, to help cut down on prep time.
• While you may want to get creative with cheese, stick with the mozzarella to get the meltiness you want.

“This gluten-free, vegetarian casserole uses both smoked mozzarella cheese and smoky paprika to liven up sweet potatoes and black beans, and it’s hearty enough to serve as a main or side dish.”

Read more: https://www.thekitchn.com/recipe-smoky-sweet-potato-amp-black-bean-casserole-239326

When you think of crock pots, you think of stews and soups, but maybe it is great as a double boiler for chocolate. The low and slow temperatures are perfect for melting the chocolate and you won’t have to worry as much about scalding due to that controlled temp. Tricia Yearwood follows that logic to mix together two type of chocolate, German and Semi-Sweet, adding in Almond Bark and peanuts to make these delicious clusters.

Key Takeaways:

• Many people shy away from making candy at home, due to the perceived complexity and skill required.
• However, country star Trisha Yearwood has a secret, easy to make candy recipe that’s sure to impress everyone.
• The key is repurposing a common household device: the slow cooker. Using the slow cooker allows the ingredients to melt together perfectly without overworking the chocolate.

“German chocolate, semisweet chocolate chips, and white almond bark are layered into the base of the slow cooker, where they melt into gooey, chocolate-y goodness for three hours.”

Read more: https://www.thekitchn.com/crockpot-chocolate-candies-253205

Pork and honey go well together. That Easter ham is a perfect example but often we don’t want to make a whole ham. The loin is the solution. It cooks fast and is very lean but that is often the problem. Undercooking is often the solution. Bringing it up 145 will have it a bit pink but still edible and in no ways dangerous to eat, like say undercooked chicken. Use any honey you want but for different flavors try wildflower.

Key Takeaways:

• The best thing about pork tenderloin is that it is very lean and cooks quickly.The trickiest thing about pork tenderloin is that it is very lean and cooks quickly.
• Tenderloin cooked to a safe 145°F to 150°F might be a tad rosy in the center, but the juices will show no traces of pink.
• I suggest serving this recipe with biscuits or yeast rolls to sop up all of the amazing glaze.

“The trouble with a ham is that it’s big enough to be a burden in a small kitchen.”

Read more: https://www.thekitchn.com/recipe-honey-glazed-pork-tenderloin-229835

Here is a great vegan bake that you can make any night. It does require a two-step process, but making the lentils really isn’t a problem since that part takes 30 minutes and you get a spicy delicious filling for your eggplant. It comes out almost like a ragu, a meat dish, but those lentils keep it vegan, especially as you top the whole stuffed eggplant with those lentils and a bit of vegan parmesan before baking to golden deliciousness in the oven.

Key Takeaways:

• This is a quick meal containing only nine ingredients and cooked in an hour
• You can either roll up the eggplant or cook as is for pretty presentation
• The lentil recipe combines the author’s favorite recipe with roasted eggplant to make this dish.

“Once your eggplants have browned, it’s time to top them with your lentils. I also seasoned mine with a bit of vegan parmesan cheese and gluten-free bread crumbs for extra crunch, which I highly recommend!”

Read more: https://minimalistbaker.com/moroccan-lentil-stuffed-eggplant/

This red wine hot cocoa recipe is the new spiked holiday drink. Warming and comforting, this hot chocolate is anything but ordinary. A nice red wine pairs well with the chocolate. The fruity flavors hit all the right spots in combination with the brown sugar. This is a perfect nightcap. Share it with a loved one or your best friend in front of a fire. It is sure to be a hit at your next winter party.

Key Takeaways:

• Add cinnamon to give you an extra boost of flavor in the hot chocolate
• Don’t use store-bought hot chocolate, instead follow this recipe to make your own
• Use an inexpensive bottle, like you would for sangria, and save the expensive stuff for a nice meal.

“A fruity red wine like a Merlot or Zinfandel works best here, as it plays in harmony with the delicately bitter dark chocolate and caramel notes in brown sugar.”

Read more: https://www.thekitchn.com/recipe-red-wine-hot-chocolate-238376

For a bit of new flavor on the old style. See if your new favorite comfort food might turn out to be Vietnamese Pho. Using ingredients you probably have at home make a vegetable version of chicken soup. With a base starting with grilled onions and garlic you can take to overall flavor where ever you like. While some might initially balk at the sound of a vegetarian soup being able to quench their hunger. The might just be surprised by this.

Key Takeaways:

• often made with chicken or beef-can use other meats
• can be made just with vegetables, especially good with carrots and onions
• smells wonderful and is very satisfying-a great comfort food

“In the interest of making vegetarian phở at home, I consulted my mother, who recalled her experience living in a Vietnamese Buddhist community that made meat-free phở broth with a medley of spices, ginger, and lots of carrots.”

Read more: https://www.thekitchn.com/recipe-vegetarian-pho-vietnamese-noodle-soup-recipes-from-the-kitchn-107312

Take advantage of the winter citrus season to make a delightful version of a classic pasta dish. Classic Alfredo sauce is little more than butter and Parmesan cheese. The addition of a little lemon zest and juice easily provides a fresh twist on basic Alfredo recipe. Some recipes call for the addition of cream which makes Alfredo heavy and mutes flavors. Using starchy pasta water in place of cream, plus the addition of zest and juice to taste allows for the creation of a personalized pasta dish in fifteen minutes.

Key Takeaways:

• If you want a nice tart lemon flavor, don’t use cream. In any recipe.
• Water from cooking pasta is an essential way to thicken sauces and make them creamy – without the cream.
• Italian sauces are more varied than the tomato-based, oil-based sauces, or traditional butter and cream alfredo sauces.

“And it strikes a perfect balance between stomach-warming richness, with all the cheese and butter, and a bright, sunny blast of lemon.”

Read more: http://www.seriouseats.com/2018/01/lemon-spaghetti-bright-fresh-fast-and-perfect-for-a-winter-night.html