Chicken Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Meal Prep Tropical Jerk Chicken and Gingered Broccoli By Half Baked Harvest

Meal Prep Tropical Jerk Chicken and Gingered Broccoli! Making meal prep fun and exciting again with this tropical chicken…because I really can’t handle boring chicken dinners. 46 more words

via Meal Prep Tropical Jerk Chicken and Gingered Broccoli. — Half Baked Harvest

Dairy Free & Gluten Free Food & Recipes, Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Spicy Ginger and Lemon Chicken By Jacque Pepin, NYT Cooking

Get full recipe👇🏻

https://cooking.nytimes.com/recipes/11559-spicy-ginger-and-lemon-chicken?

INGREDIENTS

2 tablespoons olive oil

6 chicken legs (about 4 pounds), skin removed

1 teaspoon salt

1 teaspoon chile powder

1 teaspoon cumin

½ teaspoon dried thyme leaves

¼ teaspoon cayenne pepper

1 tablespoon flour

6 peels of lemon, cut off with a vegetable peeler

6 peels of orange, cut off with a vegetable peeler

¼ cup ginger pieces (washed, but not peeled)

4 cloves garlic, peeled

1 cup sweet apple cider

Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Spicy Roasted Chicken Thighs By Mark Bittman, NYT Cooking

Get full recipe👇🏻

https://cooking.nytimes.com/recipes/7032-spicy-roasted-chicken-thighs?

INGREDIENTS

8 chicken thighs, with skin, pierced all over with a small knife

5 cloves garlic, peeled

1 2-inch piece fresh ginger root, peeled

1 small jalapeño pepper, seeded, or cayenne to taste

 Juice and zest of 1 whole lemon

2 tablespoons tomato paste

½ teaspoon salt, or to taste

1 teaspoon cumin powder

1 teaspoon coriander seeds or ground coriander

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Vegetarian / Vegan

Fall Soup – 3 Delicious Ways

By The Domestic Geek

Watch how – to video 👇🏻

 

Creamy Tomato Soup

Ingredients:

2 tbsp oil
1 small onion, finely diced
2 cloves garlic, minced
8-10 roma tomatoes, chopped
1 tbs brown sugar
1 tbsp tomato paste
1⁄2 cup parmesan grated OR a leftover parmesan rind
2-3 cups vegetable broth
1⁄4 cup cream (optional)
salt and pepper to taste
fresh basil for garnish

Instructions:

🍲 In a large saucepan, heat oil over medium-high heat.
🍲 Add onions and sauté until they become translucent.
🍲 Add garlic and sauté for another minute.
🍲 Add tomatoes and let them cook for about five minutes so they absorb all the flavor of the onions and garlic.
🍲 Add brown sugar, tomato paste, parmesan and vegetable broth and bring to a boil.
🍲 Reduce heat to low and simmer for about 30 minutes.
🍲 Add cream.
🍲 Puree soup with an immersion blender or in batches in a traditional blender.
🍲 If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
🍲 Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
🍲 Garnish with fresh basil.
🤗🤗 Enjoy!

Carrot Ginger Soup

Ingredients:

2 tbsp oil
2 large onions
1 tsp ginger, minced
6-8 carrots, diced
3 cups vegetable broth
salt and pepper to taste

Instructions:

🍝 In a large saucepan, heat oil over medium-high heat.
🍝 Add onions and sauté until they become translucent.
🍝 Add ginger and sauté for another minute.
🍝 Add carrots and vegetable broth and bring to a boil.
🍝 Reduce heat to low and simmer for about 30 minutes.
🍝 Puree soup with an immersion blender or in batches in a traditional blender.
🍝 If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
🍝 Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
🍝 Garnish with plain yogurt and fresh pepper.
😋😋 Enjoy!

Leek and Potato Soup

Ingredients:

2 tbsp oil
4 leeks, rinsed and finely chopped, white and light green parts only
2 stalks celery, finely chopped
2 cloves garlic, minced
2 potatoes, peeled and diced
3 cups vegetable broth
1⁄4 cup cream (optional)
salt and pepper to taste

Instructions:

🍛 In a large saucepan, heat oil over medium-high heat.
🍛 Add leeks and celery and sauté until they begin to soften.
🍛 Add garlic and sauté for another minute.
🍛 Add potatoes and vegetable broth and bring to a boil.
🍛 Reduce heat to low and simmer for about 30 minutes.
🍛Add cream.
🍛 Puree soup with an immersion blender or in batches in a traditional blender.
🍛 If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
🍛 Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
🍛 Garnish with fresh black pepper.
😚😚 Enjoy!

Hearty Soups & Stews, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Moroccan Butternut Squash & Goat Cheese Soup with Coconut Ginger Cream 

By BigOven

Get full recipe 👉🏻 https://www.bigoven.com/recipe/moroccan-butternut-squash-goat-cheese-soup-with-coconut-ginger-cream/1172292?utm_campaign=website&utm_source=sendgrid.com&utm_medium=email

Ingredients:

1 head garlic for roasting (or you may sub 2 cloves; not roasted)

2 tablespoons coconut oil

1 red bell pepper; chopped

4 cups butternut squash; peeled + cubed

1 teaspoon spicy curry powder

1 teaspoon smoked paprika

1/2 teaspoon cumin

1/2 teaspoon cinnamon

1/2 teaspoon cayenne pepper

1/2 teaspoon fresh thyme; chopped (or 1/4 teaspoon dried)

1 (14 ounce) can coconut milk (I used full fat; but lite will work too)

2 cups veggie broth

salt and pepper; to taste

4 ounces goat cheese; softened + more for topping

roughly chopped cilantro + pistachios; for topping

arils from one pomegranate; for topping

naan; for serving

Coconut Ginger Cream:

1/2 cup cooled canned coconut milk

1-2 tablespoons fresh ginger

Original recipe makes 4 Servings

Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

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