Day: October 13, 2016
One Pan Harvest Chicken ~ Tiphero
Get full recipe ~
http: //tiphero.com/one-pan-harvest-chicken/
One pan harvest chicken with sweet potatoes, Brussels sprouts and apples. So easy and so tasty 😋
Classic Mentaiko Pasta 明太子パスタ • Just One Cookbook
Get full recipe ~ http://www.justonecookbook.com/classic-mentaiko-pasta/
Warabi Mochi わらび餅 — Just One Cookbook
Warabi Mochi is a chilled, deliciously chewy, jelly-like mochi covered with sweet and nutty soybean powder and drizzled with kuromitsu syrup. I usually spend my summers in Japan with my children, and that’s when they explore new Japanese foods that are not always available in SF Bay Area. Warabi Mochi (わらび餅) was their new “discovery” this year and…
Pumpkin All Day Every Day — BigOven Blog
Pumpkin Beer Pretzels with Chipotle Queso Pumpkin Overload? Not even possible. Stock up on cans of the good stuff and get started. Breakfast: Give your PSL some company please. Pumpkin Scones Even better than the ones you always eye at the coffee shop. Plus, there’s some double glaze action going on. Baked Pumpkin French…
Fast Tandoori Chicken by Mark Bittman
Yield: 4 servings
Get full recipe ~ http://cooking.nytimes.com/recipes/11474-fast-tandoori-chicken
INGREDIENTS
2 cups yogurt
2 teaspoons minced ginger
2 teaspoons minced garlic
2 teaspoons paprika
2 teaspoons ground coriander
Juice of a lime
Salt and fresh black pepper
1 ½ pounds chicken breasts
Minced cilantro for garnish
Chicken With Garlic-Chili-Ginger Sauce by Melissa Clark
Time: 30 minutes
Yield: 4 servings
Get full recipe ~ http://cooking.nytimes.com/recipes/1012996-chicken-with-garlic-chili-ginger-sauce
INGREDIENTS
4 boneless, skinless chicken breast halves, 8 ounces each
Kosher salt
Freshly ground black pepper
1 5-inch-long piece fresh ginger root, peeled
8 fat garlic cloves
4 jalapeño peppers
1 quart chicken broth
3 tablespoons soy sauce
2 tablespoons dark brown sugar
2 teaspoons fish sauce
2 teaspoons freshly squeezed lime juice, more to taste
Cooked rice, for serving
Sesame oil, for drizzling
1 bunch roughly chopped basil, for serving
1 bunch roughly chopped cilantro, for serving
1 bunch thinly sliced scallions, for serving
1 European cucumber, thinly sliced, for serving
Ham and Potato Corn 🌽 Chowder by Closet Cooking
Stuffed Baby Pumpkins 🎃 by Kim Severson
Time: 1 hour 45 minutes
Yield: 6 servings
Get full recipe ~ http://cooking.nytimes.com/recipes/1018345-stuffed-baby-pumpkins
INGREDIENTS
6 mini-pumpkins, preferably the white variety
¼ teaspoon salt and 1/8 teaspoon ground black pepper, plus more to prepare the shells
2 tablespoons butter
2 scallions (about 1/3 cup), chopped
1 large garlic clove, finely chopped
4 cups baby kale or stemmed and roughly chopped lacinato kale (about 4 ounces)
1 teaspoon fresh lemon juice
½ cup white bread crumbs, lightly toasted
⅔ cups shredded Gruyère cheese
¼ cup pine nuts, toasted
¼ teaspoon ground nutmeg
¼ teaspoon red pepper flakes
¼ cup heavy cream
1 tablespoon olive oil
Tuna or Salmon Burgers
Yield: 4 burgers
Get full recipe ~ http://cooking.nytimes.com/recipes/1014051-tuna-or-salmon-burgers
INGREDIENTS
1 pound center-cut tuna fillet, dark meat and connective tissue trimmed away, or salmon fillet preferably wild, skin and small bones removed
¼ cup finely minced shallot or green onion
2 tablespoons capers, drained, rinsed and coarsely chopped
2 teaspoons grated fresh ginger
1 tablespoon low-sodium soy sauce
Salt
freshly ground pepper to taste
1 tablespoon sesame oil
1 teaspoon Worcestershire sauce
2 tablespoons chopped cilantro
Olive oil for the griddle or pan
Lime wedges for garnish
Whole grain hamburger buns
condiments of your choice
Sautéed Chicken With Meyer Lemon by Melissa Clark
Time: About 30 minutes
Yield: 4 to 6 servings
Get full recipe ~ http://cooking.nytimes.com/recipes/12312-sauteed-chicken-with-meyer-lemon
INGREDIENTS
1 ½ pounds boneless, skinless chicken thighs or breasts, cut into 1/2-inch strips
3 tablespoons extra virgin olive oil
2 teaspoons minced rosemary
Kosher salt
½ teaspoon black pepper
1 ½ Meyer lemons
2 tablespoons sugar
2 leeks, thinly sliced
2 garlic cloves, finely chopped
Sesame-Coated Sautéed Chicken Breasts by Pierre Franey
Time: About 1 hour
Yield: 4 servings
Get full recipe ~ http://cooking.nytimes.com/recipes/1506-sesame-coated-sauteed-chicken-breasts
INGREDIENTS
8 skinless, boneless chicken breast halves, about 1/4 pounds each, 2 pounds total weight
Salt to taste, if desired
Freshly ground pepper to taste
¾ cup sesame seeds
7 tablespoons butter, approximately
Juice of half a Lemon
Tuna Puttanesca by Marian Burros
Time: 15 minutes
Yield: 2 servings
Get full recipe~ http://cooking.nytimes.com/recipes/1247-tuna-puttanesca
INGREDIENTS
6 ounces whole red onion or 5 ounces chopped, ready-cut onion (1 1/3 cups)
2 teaspoons olive oil
1 large clove garlic
4 oil-cured olives
1 teaspoon capers
½ teaspoon anchovy paste
¼ cup dry red wine
8 ounces fresh tuna
Super Easy Ground Beef & Rice Casserole
Get recipe @ <a href=”https://cookpad.com/us/recipes/344057-super-easy-ground-beef-rice-casserole”>https://cookpad.com/us/recipes/344057-super-easy-ground-beef-rice-casserole</a>
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Spelt and Lamb Meatballs by Melissa Clark
Time: 20 minutes
Yield: 4 to 6 servings
Get full recipe ~http://cooking.nytimes.com/recipes/1017292-spelt-and-lamb-meatballs
INGREDIENTS
4 scallions
¼ cup parsley leaves
¼ cup dill sprigs, more for garnish
2 fat or 3 smaller garlic cloves, grated
2 ¼ teaspoons coarse kosher salt, or to taste
1 red chile or jalapeño pepper, seeded and roughly chopped
1 ½ teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon black pepper
½ teaspoon sweet paprika
3 cups cooked spelt or other whole grain berries
½ pound ground lamb
2 tablespoons extra-virgin olive oil, more for frying
Lemon wedges, for serving
Greek Pumpkin and Leek Pie
by Martha Rose Shulman
Time: About 3 hours
Yield: Serves eight to 10
Get full recipe ~ http://cooking.nytimes.com/recipes/1014220-greek-pumpkin-and-leek-pie
INGREDIENTS
2 ½ pounds pumpkin, cut into large chunks
6 tablespoons extra virgin olive oil
3 large leeks about 1 1/2 pounds, white and light green parts only, cleaned and chopped
2 large garlic cloves, minced
¼ cup chopped fresh dill
¼ cup chopped fresh mint
¼ teaspoon freshly grated nutmeg
1 cup crumbled feta cheese (about 4 ounces)
3 large eggs, beaten
Salt
freshly ground pepper
12 sheets phyllo dough
Pasta With Kale Pesto and Roasted Butternut Squash by Melissa Clark
Time: 45 minutes
Yield: 2 to 3 servings
Get full recipe ~ http://cooking.nytimes.com/recipes/1012888-pasta-with-kale-pesto-and-roasted-butternut-squash
INGREDIENTS
1 ½ pounds butternut squash
½ cup extra virgin olive oil, more for drizzling
¾ teaspoon kosher salt, more for squash
Freshly ground black pepper
1 small bunch (about 1/2 pound) lacinato kale, center ribs removed
8 ounces pasta (penne rigate works well)
⅓ cup toasted pine nuts
2 large garlic cloves, roughly chopped
Finely grated zest of 1 lemon
Freshly squeezed lemon juice, to taste
Grated Parmesan cheese, for serving
Creamy Curried Coconut Carrot Soup — Closet Cooking
With the weather cooling soups are back on the menu! Soups are one of my favourite dishes; they are often super easy to make and almost always good! There are so many different soups to make but sometimes we can get stuck in a rut making the same soups over and over again but they…
Easy, Simple & Tasty Videos Recipes by DelishKitchen.TV
Delicious Japanese cooking 🍳 make simple.
Get full recipes from DelishKitchen.tv
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