Tag: Main Course

Couscous, Quinoa, Rice & Wholegrains Recipes, Main Courses (Lunch & Dinner), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Crispy Rice Bowl with Browned Butter Sweet Potatoes and Herby Green Tahini By Half Baked Harvest

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Crispy Rice Bowl with Browned Butter Sweet Potatoes and Herby Green Tahini. Keeping things healthy and delicious with this Crispy Rice Bowl with …

Crispy Rice Bowl with Browned Butter Sweet Potatoes and Herby Green Tahini.
Chicken Recipes, Main Courses (Lunch & Dinner), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

ONE PAN Honey & Garlic Chicken Dinner!

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By Donal Skehan

 

 

Ingredients:

227g baby broccoli

285g sugar snap peas

6 spring onions, sliced thickly on the diagonal

A small handful of coriander, leaves picked

1 tbsp sesame seeds

For the chicken:

8 chicken thighs

6 cloves of garlic

3 tbsp honey

3 tbsp apple cider vinegar

3 tbsp soy sauce

Get full recipe: http://www.donalskehan.com/recipes/ho…

 

Main Courses (Lunch & Dinner), Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Lamb With Mint Chimichurri by Mark Bittman, NYT Cooking

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Yield: 4 to 6 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/1015754-lamb-with-mint-chimichurri

INGREDIENTS

1 cup chopped parsley
1 cup chopped mint
¾ cup olive oil
¼ cup lemon juice
2 tablespoons minced garlic
2 teaspoons red chile flakes
salt and pepper
2 pounds of lamb shoulder

Appetisers, Starter & Side Dishes, Fish & Seafood 🦀🦀🐟🐟, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Bang Bang Shrimp By Closet Kitchen

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Get full recipe 👇🏻

http://www.closetcooking.com/2017/03/bang-bang-shrimp.html?utm_source=newsletter&utm_medium=email&utm_campaign=20170324
Honey Walnut Shrimp


Get full recipe 👇🏻

http://www.closetcooking.com/2009/04/honey-walnut-shrimp.html

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

Asiago Roasted Garlic Cauliflower Soup By Closet Cooking

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I have been enjoying a lot of soups lately and I just had to share this recipe for an asiago roasted garlic cauliflower soup. This is a super simple soup where you roast up the cauliflower and a few heads of garlic and make a soup with them along with plenty of melted asiago cheese!…

via Asiago Roasted Garlic Cauliflower Soup — Closet Cooking

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Burgers 🍔 Meatloaf, Sandwiches & Toasts, Korean Cuisine, Desserts & Sweets, Main Courses (Lunch & Dinner), Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Korean Meatloaf Patty Melt By Cooking

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After making the Korean kimchi meatloaf I could not help but use some of the leftovers in patty melts! Patty melts are basically burger patties made in grilled cheese style with bread and cheese that is grilled until golden brown and all nice and melty, ooey and gooey with cheese just oozing out! For these…

via Korean Meatloaf Patty Melt — Closet Cooking

Holiday, Thanksgiving & Christmas Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Holiday Recipes By Closet Cooking

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The holidays are coming!For me the holidays are all about family, friends and good food so I like to have a lot of recipes on hand for everything from breakfasts to snacks and appetizers to the all important dinner main course to the sides and the desserts. Every holiday deserves to start out on the…

via Holiday Recipes — Closet Cooking

Korean Cuisine, Desserts & Sweets, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Bibimbap (비빔밥) & Dolsot-bibimbap (돌솥비빔밥) By Maangchi

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Ingredients (serves 4)

Get full recipe 👇🏻 http://www.maangchi.com/recipe/bibimbap

Main Courses (Lunch & Dinner), Mediterranean, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

How to make paella – Seafood paella

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By Allrecipes UK

Watch how – to video 👇🏻

 

Recipe from http://allrecipes.co.uk/recipe/28117/print-friendly.aspx

Ingredients

Serves: 8
  • olive oil for frying
  • 5 runner beans, chopped
  • 2 cloves garlic, chopped
  • 1 squid, cleaned and sliced
  • 1 large tomato
  • 8 prawns, shells on
  • salt to taste
  • 4 large mussels
  • 10 clams
  • 1 teaspoon sweet paprika
  • 400g short-grain rice
  • 1L fish stock
  • saffron
  • 4 crayfish
  • 4 king prawns, shells on
  • 1 lemon

Preparation method

Prep: 15 min |Cook: 1 hour | Extra time: 20 min, resting

  1. In a large frying pan or paella pan, heat a generous amount of olive oil (enough to cover the bottom of the pan) over medium heat. Add the beans and the garlic. Add the squid and continue to cook gently.
  2. Grate the tomato directly into the pan (or grate onto a plate and add to the pan). Add the eight smaller prawns and continue to cook for 5 to 10 minutes. Add salt to taste, cook for 2 minutes, then remove from heat and set aside.
  3. Meanwhile, heat a small to medium saucepan over medium high heat till very hot. Add the mussels to the hot, dry saucepan, and cook until the mussels have opened. Remove the mussels from the pan and reserve. Repeat this process with the clams, ensuring you save the clam juice that collects in the pan. Set the mussels and clams aside.
  4. Bring the frying pan back to the heat and heat the mixture over medium heat till simmering. Stir in the paprika, then add the rice (do not rinse the rice before using!). Cover with the fish stock. Sprinkle in the saffron and gently stir in, without disturbing the rice. Lay the crayfish and king prawns in the pan, then add the mussels, clams and clam juice. (It looks nicest if you arrange the seafood in an alternating fashion in the pan.)
  5. Cook the paella over low heat until the rice is soft. Resist the urge to stir! The rice will slowly absorb most of the fish stock, but should not get overcooked and gooey.
  6. When the rice is tender, remove the pan from the heat and cover with a clean teatowel. Let the paella rest for 20 minutes until all of the liquid is absorbed.
  7. Serve the paella straightaway with lemon wedges. Enjoy!
Crockpot, One Pot, One Pan, Pressure Cooker & Slow Cooker Recipes, Dairy Free & Gluten Free Food & Recipes, Main Courses (Lunch & Dinner), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Harvest Skillet Chicken with Apples, Brussels Sprouts and Sweet Potatoes – By Closet Cooking

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I always enjoy this time of year, especially with all of the amazing produce that’s available, and this harvest skillet chicken with apples, brussels sprouts and sweet potatoes is a great way to enjoy some of it! I like this dish with all of the veggies in it and the fact that it’s so easy…

via Harvest Skillet Chicken with Apples, Brussels Sprouts and Sweet Potatoes — Closet Cooking

Crockpot, One Pot, One Pan, Pressure Cooker & Slow Cooker Recipes, Dairy Free & Gluten Free Food & Recipes, Hearty Soups & Stews, Main Courses (Lunch & Dinner), Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Moroccan, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Moroccan Chicken Tagine with Olives and Preserved Lemons

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By Closet Cooking

Get full recipe 👇🏻 http://www.closetcooking.com/2009/05/moroccan-chicken-tagine-with-olives-and.html?utm_source=newsletter&utm_medium=email&utm_campaign=20161102&m=1

Crockpot, One Pot, One Pan, Pressure Cooker & Slow Cooker Recipes, Dairy Free & Gluten Free Food & Recipes, Hearty Soups & Stews, Main Courses (Lunch & Dinner), Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Jamaican Style Jerk Beef Stew

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By Closet Cooking

Get full recipe 👇🏻 http://www.closetcooking.com/2016/10/jamaican-style-jerk-beef-stew.html?m=1

Main Courses (Lunch & Dinner), Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Moroccan Steamed Lamb Shoulder

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by David Tanis


Time: 4 hours, mostly unattended
Yield: 4 to 6 servings
Get full recipe ~ http://cooking.nytimes.com/recipes/1017718-moroccan-steamed-lamb-shoulder

INGREDIENTS

1 tied boneless lamb shoulder roast, about 4 pounds
1 tablespoon kosher salt
1 teaspoon ground cumin
1 teaspoon ground coriander
½ pound young carrots, cut in 2-inch batons
½ pound medium turnips
1 pound zucchini, cut in 2-inch batons
Cilantro sprigs, for garnish
1 sweet red pepper, roasted, peeled and chopped, about 1/2 cup
1 small garlic clove, smashed to a paste
¼ teaspoon cayenne
½ teaspoon ground cumin
½ cup olive oil
Salt to taste
Pinch of saffron
4 tablespoons unsalted butter, softened
½ teaspoon ground cumin
½ teaspoon salt