Chicken and Dumplings
https://ift.tt/2GPKzby 1 Heat the chicken stock to a gentle simmer in a medium pot. 2 Brown the chicken: In a large 8-quart or larger thick-bottomed pot, heat the butter or olive oil over medium-high heat. Pat dry the chicken pieces and sprinkle with salt. Working in batches, brown the chicken pieces, placing the pieces skin-side down first; this will render out fat you will use to build the stew later. 3 Poach the chicken in the stock: Once the chicken pieces are browned on all sides, remove them from the large pot, and turn off the heat. Remove and discard the skin from the chicken pieces and put the chicken pieces into the pot of simmering stock. Poach the chicken in the stock until cooked through, about 20 minutes or so. Remove the chicken pieces and set on a tray to cool for a few minutes. When the chicken pieces are cool to touch, pull the meat off the bones and cut into 2-inch chunks. Set aside. 4 Cook the vegetables until softened: Return the heat on the large pot to medium-high. When the pot is hot, add the onion, celery, carrot and thyme and sauté until soft, but not browned, about 4 to 5 minutes. 5 Add the flour and stir well. The flour will absorb the fat in the pot and will stick a little to the bottom. Reduce the heat to medium-low and stir the flour vegetable mixture constantly for 2 to 3 minutes. Do not let it burn. 6 Add sherry, slowly add stock: Get a ladle ready and have the pot of simmering chicken stock nearby. Add the sherry to the flour vegetable mixture. It will sputter and seize up. Add a ladle of hot chicken stock to and stir well. It will be goopy. Add another ladle, then another, stirring all the while, until the broth comes together. Add the rest of the chicken stock and the reserved chicken meat. Increase the heat and bring to a simmer, then reduce the heat to maintain a gentle simmer while you make the dumplings. 7 Make the dumpling batter: Whisk together flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Add melted butter and milk to the dry ingredients. Gently mix with a wooden spoon until mixture just comes together. (Note: do not over-mix or your dumplings will turn out too dense.) 8 Add dumplings to the stew: Drop dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew. (Note that the dumplings will easily double in size as they cook.) Cover and simmer until dumplings are cooked through, about 15 minutes. Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam. If after 15 minutes the dumplings are still not cooked through (use a toothpick or skewer to test), then cover pan again and cook for another 5 to 10 minutes. 9 Finish the stew: Gently stir in peas, parsley, and cream, if using. Add more salt to taste. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve. Note that the stew will continue to thicken the longer it sits. Recipes via Simply Recipes https://ift.tt/2F9fkDA February 28, 2019 at 08:06AM
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Vegetarian Slow Cooker Stew with Butternut Squash and Red Lentils
https://ift.tt/2H5qmOl A hearty vegetarian slow cooker stew with butternut squash, red lentils, coconut milk and a robust blend of spices. This stew is the perfect way to warm up on a cold day. Vegan + gluten-free. It’s the perfect time of year for this cozy stew. It feels like spring should be right around the corner, but my guess is that half of the U.S. is still covered in snow and doesn’t feel like spring is anywhere near. So for those of you battling cold temps and wanting a simple dinner that will warm you up from the inside out, this stew is for you. This veggie-packed stew is inspired by my Butternut Squash and Turkey Chili, which is cooked in the Instant Pot. I LOVE this chili so much, but recently wanted to try a completely vegetarian version with extra red lentils and this was the result. It’s so warm, comforting and amazing filling for a vegetarian meal. I love the combo of red lentils with butternut squash, and the unique combo of spices in this soup make it so delicious. I can’t wait for you to try it! I know cooking lentils can be a little intimidating, but this method could not be simpler. I’ll answer some FAQs below, but don’t hesitate to leave a comment if you have any additional questions! Can you put dried lentils in a slow cooker?Yes! You can put dried, uncooked lentils in a slow cooker with liquid and they will cook through. For this recipe, you’ll put all of your ingredients for the stew in the slow cooker and it’ll work its magic. Do you have to soak lentils before slow cooking?Nope! Lentils are the one of the only dry beans that you don’t need to soak before cooking. You can soak them if you want to speed up the cooking process, but it’s not necessary. On thing to note: You should always rinse your lentils before cooking just to clean them off and remove any stones, debris or shriveled lentils. Once rinsed and sorted, drain and use as directed in the recipe. Can you overcook lentils?Yes, you can overcook lentils – they’ll end up getting super soft and mushy. Follow the directions in this recipe to make sure you don’t end up with mushy lentils from overcooking. How to make Vegetarian Slow Cooker StewThe ingredient list for this recipe might look long and intimidating, but almost half of the ingredients are spices you probably already have in your spice cabinet, so don’t stress! Start by sautéing the chopped onion and garlic in a saucepan (or your slow cooker if it’s stovetop safe!) and add in the spices. I love seasoning multiple layers of a dish – it makes for awesome flavor! Next, add your sautéed onion and garlic to the slow cooker along with the butternut squash, broth, tomatoes, coconut milk, lentils, tomato paste, and apple cider vinegar. Cover and cook on high for 3 hours or on low for 6. You’ll know it’s ready when the lentils and butternut squash are soft and cooked through. Feel free to taste test to make sure. Once the stew is cooked through, you’ll stir in your spinach (if using) and let it sit for a couple of minutes so the greens get a little wilted. Then it’s ready to serve! Enjoy on its own or serve over brown rice or quinoa if you’d like. If you make this butternut squash and red lentil stew, please be sure to leave a comment and star rating below letting me know how it turns out. Your feedback is so helpful for the EBF team and other EBF readers. Print![]() DescriptionA hearty vegetarian slow cooker stew with butternut squash, red lentils, coconut milk and a robust blend of spices. This stew is the perfect way to warm up on a cold day. Vegan + gluten-free. Ingredients
Instructions
Nutrition
Keywords: butternut squash and red lentil stew, slow cooker red lentil stew The post Vegetarian Slow Cooker Stew with Butternut Squash and Red Lentils appeared first on Eating Bird Food. Recipes via Eating Bird Food https://ift.tt/1L45wsH February 28, 2019 at 06:23AM
Seattle Smoked Salmon Chowder
https://ift.tt/2NvpgwB This creamy Smoked Salmon Chowder is truly comfort food in a bowl! Made with hot-smoked salmon (full of heart-healthy fats) and a ton of nutrient-packed veggies (onion, celery, carrots, potatoes, corn and cauliflower), it’s a good-for-you soup the whole family will love. Stove top and Instant Pot directions provided.
It’s soup season, if you’re looking for a new easy soup recipe to add to your dinner rotation, I think you will love this smoked salmon chowder! You can also browse all my soup recipes from the archives. A few favorites are the Potato Leek Soup, Dad’s Cauliflower Soup and of course, Classic Chicken Noodle Soup! Recipes via Skinnytaste https://ift.tt/2ix3Luq February 27, 2019 at 11:22AM
Curried Tomato Lentil Soup
https://ift.tt/2GOmS3g This post is for my mom. I made the first version of this soup a few months ago when my family came over for dinner and every time I’ve seen her since, she’s asked, “where is that soup recipe?” That says a lot about this soup because my mom has very strict criteria for recipes that make it into her rotation. They have to be quick to make with minimal prep, they have to be easy enough to eventually memorize (because cooking goes faster that way), and they have to be either batch-able or freezer friendly so she can eat it for multiple meals. Right now, her regular rotation includes this Butternut & Cauliflower Vegetable Curry, the Brussels Sprout & Coconut Rice from our first cookbook, and after today… this soup. I’m sure she’s making her shopping list as you read this. Why I Love This Lentil Soup RecipeThis soup has been on repeat in our house this winter, and there’s good reason for that. Here’s why I love this lentil soup (and why I think you will, too):
How to Make My Favorite Lentil SoupFor how flavorful this curry lentil soup is, this recipe is simpler than you might think. Start by sautéing onions over medium heat, and then add ginger, garlic, curry powder, and red pepper flakes and sauté a few minutes more. Next, stir in diced fire-roasted tomatoes, water, coconut milk, sea salt, and freshly ground black pepper. Simmer until the lentils are tender, about 25 minutes, and finish the soup with chopped cilantro and a hefty squeeze of lime. As I mentioned above, I love how this vegetarian lentil soup is made with mostly pantry ingredients. It includes two of my favorite ingredients to keep on hand: French green lentils and diced fire-roasted tomatoes. Unlike brown lentils or red lentils, which often become mushy, the French green lentils hold their shape well in this soup, giving it lovely texture. They’re also a great choice for lentil salads, so they’re a staple in my pantry. Recently, they’ve stopped showing up at my grocery store so I buy them in bulk online which is really convenient because now I always have them on hand. Diced fire-roasted tomatoes give this vegan lentil soup a smoky depth of flavor. They’re an excellent addition here, but I like to use them anytime a recipe calls for diced tomatoes. Try them in this lasagna or this spaghetti bolognese (it uses lentils, too!). If you make this lentil soup recipe, please let me know how it turns out for you in the comments! Enjoy! Other posts you may enjoy...The post Curried Tomato Lentil Soup appeared first on Love and Lemons. Recipes via Love and Lemons https://ift.tt/2h2Uz32 February 27, 2019 at 09:40AM
Bourbon BBQ Meatloaf
https://ift.tt/2GOpdvm Meatloaf has come a long way since my childhood. Turns out you can put things besides just beef in it (veggies help!) and you can top it with things other than just ketchup. If only our parents had known that . . . This Bourbon BBQ Meatloaf takes advantage of all the modern meatloaf tips and tricks, and it completely delivers. The meatloaf is tender and juicy, sliced thick, and it also makes a great leftover sandwich the next day. I recommend adding a little of the Bourbon BBQ glaze to the meatloaf right as it finishes baking, but also serve plenty on the side for people to drizzle on their slices. ![]() THE SECRET TO TENDER MEATLOAFMeatloaf has a technical problem. Ground beef tends to dry out when it reaches higher temperatures, but you also need to cook a meatloaf for a long time because it’s so thick and takes a while to cook all the way through. This means that many meatloaf versions just end up being sad dry cubes. The solution to dry meatloaf isn’t actually to add sauce, it’s to add vegetables! As they get hot, they release moisture, and keep the texture of the meatloaf moist. Make sure you pulse or mince your vegetables until they are very finely diced, and then quickly sauté them before you add them to the meatloaf mixture. They should almost disappear in the meatloaf as it cooks; you’ll hardly notice they are there. This will keep your meatloaf moist, and ensure that it sticks together! (If you just chop and stir in veggies, your meatloaf will be tough to handle and fall apart.) Yes, finely chopping and cooking your veggies takes more time, but the results are worth the extra work! Adding the sautéed veggies to the mixture along with a binder and fat means your meatloaf will be juicy and tender! ![]() Glazed and Not ConfusedSome recipes call for pouring some ketchup on your meatloaf and calling it good. I actually like that classic meatloaf technique just fine, but sometimes a change is nice and this Bourbon BBQ Glaze is the change I need. While the meatloaf bakes, I recommend simmering the glaze on the stovetop for a few minutes until it reduces enough to coat the back of a spoon. Then let it cool slightly and it’ll thicken into a nice sauce. I top the meatloaf with some of this near the end of baking, but also reserve some for drizzling on individual pieces. It definitely takes this meatloaf to another level! HOW TO STORE AND FREEZE MEATLOAFI do not really believe in freezing meatloaf. It keeps fine in the fridge for a few days and is even good cold (meatloaf sandwiches!), but if you try to freeze the whole loaf then it just turns into a huge block and is hard to thaw. If you desperately want or need to freeze this meatloaf, slice it up and wrap each slice individually before freezing. Thaw the slices in the fridge overnight and then reheat them either in the microwave for 1 minute on high or (my preference) in a skillet over medium heat with a drizzle of oil until warmed through, 4 to 5 minutes. Or, if you are looking for an easy-to-freeze meatloaf option, check out my Meatloaf Bites recipe, which freezes much better than a full loaf! LOOKING FOR MORE GREAT MEATLOAF RECIPES?Products We LoveThis post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Recipes via Simply Recipes https://ift.tt/2F9fkDA February 27, 2019 at 09:04AM
Slow Cooker Cheesy Mexican Quinoa Casserole
https://ift.tt/2tDYkBp A vegetarian Mexican quinoa casserole made entirely in the slow cooker. Packed with sweet potatoes, black beans and taco seasoning, this is sure to be a family favorite! Vegetarian and gluten-free. You’re in for a treat with this slow cooker meal! Cheesy casserole goodness with verrrrry little effort. In case you didn’t know, you can throw dry, uncooked quinoa directly into your slow cooker with liquid (in this case, water or broth) and it will cook right up! For this particular dish, just add in the quinoa, liquid, veggies and spices and turn your slow cooker on. When it finishes cooking, stir in the cheese and top with some more for good measure and voila! A healthy, cheesy casserole is ready to eat. This recipe is inspired by my Quinoa Fiesta Bake, which is delicious BTW, but I have to say that I might like the slow cooker version even better than the original. I think it has to do with the cheese being melty and gooey with the slow cooker version. The cheese tends to get hard and crispy on top. I know some people love that crispy cheesy layer, but the melty and gooey cheese speaks to me with this dish. So let’s talk about quinoa for a minute, because it is the powerhouse ingredient behind this recipe! What is quinoa?Although it’s grain-like, quinoa is not technically a grain (like wheat or rice) but a seed more closely related to spinach and amaranth. Weird, I know! Having said that, it’s basically a grain! You prep it the same, eat it the same and it tastes really similar to other grains. Quinoa is considered a superfood. It’s classified as a carbohydrate but it’s also high in protein and fiber and a good source of antioxidants and minerals. It’s naturally gluten-free, so perfect for anyone with gluten sensitivities or allergies. How do you cook quinoa in a slow cooker?I had to check this before recipe testing! It was my first time making quinoa in a slow cooker and I honestly didn’t know if I should put it in uncooked or cooked. I wasn’t sure if the slow cooker would get hot enough to cook the quinoa but turns out it does! Through my research, I also found that you can cook plain quinoa in your slow cooker too. Here’s how:
How to make this Mexican quinoa slow cooker meal:This is a set-it-and-forget-it kind of slow cooker meal. Hooray! Simply add the liquid, uncooked quinoa, sweet potato, black beans, salsa, bell pepper, onions, cilantro and seasoning to your slow cooker. Seriously, dump it all in there! Give it a good stir to combine all of the ingredients and then cover. Cook on high for 2-3 hours or low for 6 hours. To decide which cooking time to choose, look at your schedule! If you’re starting this in the afternoon and need a quick turnaround, cook on high. If you’re starting this in the morning and have the flexibility of it going all day (or won’t be home), cook it on low. It’s ready when the liquid is absorbed and the quinoa is cooked. You’ll remove the lid and give everything another stir at this point. Stir in 1 cup of cheese and then top with another cup. Cover and cook a little longer, just until cheese melts. You don’t need to turn your slow cooker back on – if it’s still on the “warm” setting, it should be giving off enough heat to melt the cheese. When the cheese is nice and melted, scoop out portions, top with desired toppings and serve! This might just be one of my favorite slow cooker meals to date. The combo of sweet potatoes and black beans with the taco seasonings and cheese is so good and so comforting. One thing to note: the dish does tend to get a little mushy if you let it cook for too long. I don’t mind this at all and honestly, think it makes a great dip this way BUT if you want more texture with the sweet potatoes and quinoa, just be sure not to overcook the dish.
![]() DescriptionA vegetarian Mexican quinoa casserole made entirely in the slow cooker. Packed with sweet potatoes, black beans and taco seasoning, this is sure to be a family favorite! Vegetarian and gluten-free. Ingredients
Instructions
Notes
Nutrition
Keywords: slow cooker mexican quinoa, cheesy quinoa The post Slow Cooker Cheesy Mexican Quinoa Casserole appeared first on Eating Bird Food. Recipes via Eating Bird Food https://ift.tt/1L45wsH February 27, 2019 at 05:15AM
How to Choose the Best Food Storage Containers
https://ift.tt/2ThYzk1 Food storage containers are something most of us use almost daily. Whether it’s stocking the fridge with leftovers from last night’s dinner or taking a homemade salad to work, having the right container for the job makes life easier – something I can always get behind. To avoid having a fridge full of mismatched deli containers, or reheating leftovers in plastic that may not be food safe, here are a few storage tips that’ll leave your kitchen more organized, useful, and streamlined. Glass or Plastic?
Shape and Size Matters!Although this is perhaps more personal preference than anything, considering the shape of your food storage containers is a worthwhile endeavor. I love round containers because, well, most of ours are round so it makes for easy stacking. That said, I know a lot of people who are into more rectangular-shaped containers because they’re much easier to wedge into open spaces than round ones. You can play a bit of Tetris and maximize your refrigerator and freezer space this way. Also for storing leftovers, I find it useful to have a set with several different sizes ranging from 1-cup (for leftover sauces or small bites) to 8-cup (great for soups and stews). Best Containers for Storing Dry Goods
Consider LongevityLess expensive food containers tend to assume odors and break down much more quickly than higher quality glass or plastic containers. So while the single-use, inexpensive plastic containers sold at the supermarket can be appealing for a number of reasons, you’ll thank yourself in the long run for investing in a slightly higher quality glass or plastic set. Is Your Plastic “Safe”?If I’m going the plastic route for some of my containers, I always try to verify that I’m using a “safe” option, meaning it’s comprised of a material that won’t leach chemicals into the foods and liquids we store in them. BPA-free plastic is the first thing to look for, but this isn’t always a guarantee. To avoid exhaustive scientific research (who has the time?!), I find the easiest thing to do is pay attention to the “recycling” code on the bottom of most containers:
Reheating PotentialA lot has been written about the safety of plastic food storage containers and what to look for if you typically microwave or reheat your leftovers directly in the storage container. Call me old school, but I still prefer to reheat in glass containers and remove that consideration altogether. The cool thing about the OXO Smart Seal containers is I can refrigerate or freeze leftovers and reheat straight from the fridge or freezer. If I’m bringing plastic to work, I’ll just do a quick transfer to an actual bowl or plate in the office kitchen. Either approach works great! Organizing Your Current Container CollectionWe’ve all been there. You’re unloading the dishwasher and trying to put away your food storage containers, cursing the cascading pile of mismatched lids and wishing you had more cabinet space. The key to eliminating this frustration once and for all is two-fold:
If your assortment just won’t conform to organization, then it might be time to think about recycling or donating your old containers and investing in a new set. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Recipes via Simply Recipes https://ift.tt/2F9fkDA February 26, 2019 at 09:00AM
Instant Pot Corned Beef and Cabbage
https://ift.tt/2GMgaLh This easy Instant Pot Corned Beef and Cabbage recipe, made with beef brisket, cabbage and carrots comes out so tender and delicious! Perfect for St Patrick’s Day! It may be the most famous dish to eat on St. Patrick’s Day, but this Irish-American corned beef recipe is a favorite in my house any time of the year. It would typically simmer all day on the stove but thanks to the pressure cooker it only takes 90 minutes for the meat to come out super tender. Of course, if you wish you could also make this in the slow cooker, see my Crock Pot Corned Beef and Cabbage recipe. Recipes via Skinnytaste https://ift.tt/2ix3Luq February 26, 2019 at 07:23AM
Slow Cooker Vegan Sweet and Sour Tempeh
https://ift.tt/2U8UdZY Make sweet and sour tempeh in your slow cooker that tastes exactly like Chinese takeout. It’s vegan, loaded with veggies and super easy to whip up! I don’t know what’s gotten into me lately, but I’ve been on such a Chinese takeout kick. Let me clarify because we haven’t been ordering Chinese food every night or anything . . . I’ve just been brainstorming and creating healthy homemade recipes inspired by our Chinese food favorites! Growing up, my go-to Chinese food order was beef and broccoli and I created a tempeh and broccoli recipe a few years ago that totally rivals the real deal. You may know this already, but I’m a big tempeh fan. If you haven’t tried it before, don’t be intimidated! It’s such an awesome plant-based protein source and this recipe is a great place to start since all you have to do is throw all of the ingredients into the slow cooker. Whether you’re a vegetarian or not, tempeh is super nutritious and is a great item to add into your diet. Intrigued by tempeh? Check out my post with the benefits of eating tempeh and tempeh recipes to try! Now onto the recipe! It’s super simple and straight-forward and is the perfect recipe for meal prep. You can even prep this ahead of time and store it in the freezer until you’re ready to eat it! #winning Protein = Tempeh
Veggies
Sweet and Sour Sauce
If you try this slow cooker sweet and sour tempeh recipe, please leave me a comment and star rating letting me know how it turns out. Your feedback is so helpful for the EBF team and other EBF readers who are thinking about making the recipe. Print![]() DescriptionSlow cooker sweet and sour tempeh that tastes exactly like Chinese takeout. Vegan and gluten-free. Ingredients
Sweet and Sour Sauce
Instructions
Nutrition
Keywords: sweet and sour tempeh The post Slow Cooker Vegan Sweet and Sour Tempeh appeared first on Eating Bird Food. Recipes via Eating Bird Food https://ift.tt/1L45wsH February 26, 2019 at 05:21AM
Sheet Pan Chicken Fajitas with Peppers and Onions
https://ift.tt/2VlVCg2 1 Preheat the oven to 450ºF. Lightly oil a rimmed baking sheet. 2 Make the marinade: In a medium bowl, whisk together the lime juice, orange juice, pickling juice, chili powder, oregano, cumin, and salt. Whisk in the olive oil. Pour half of the marinade into a separate bowl or cup, and set aside. 3 Marinate the chicken: Add the chicken to the bowl with the marinade. Toss to coat, and set aside to marinate while the peppers and onions are roasting (about 15 minutes). 4 Cook the peppers and onions: In the center of a sheet pan, mound the onions and peppers. Drizzle the reserved half of the marinade over them and toss to coat. Spread them in one layer and roast for about 15 minutes, or until they begin to soften. 5 Cook the chicken with the peppers and onions: Add the chicken strips to the pan with the softened vegetables, distributing them among the peppers and onions. Drizzle any excess marinade over the pan. Bake for 15 minutes, or until the chicken is cooked through (at least 165ºF when measured with an instant read thermometer). 6 Broil the chicken and vegetables to char them: Set a rack 3 to 4 inches from the broiler and turn on the broiler. Broil for 2 to 3 minutes, or until the chicken and vegetables are lightly charred. 7 Warm the tortillas: Set a dry skillet over medium heat and heat until hot. Lay one tortilla at a time on the hot pan and turn, as above. Use 2 pans or a pancake griddle if you want to heat more than one at time. Alternately, you can place a tortilla (one at a time) directly over a gas burner on medium-low heat for about 20 seconds, or until it starts to puff slightly. With tongs, turn it over and let it heat for a few more seconds on the other side. The microwave also works. Just wrap 1 to 3 tortillas in a damp paper towel and microwave for 30 seconds, or until hot. Wrap the warm tortillas in a napkin and set them on a plate. 8 Serve the fajitas: Transfer the chicken and vegetables to a warm platter. Bring the platter and the warm tortillas to the table for people to help themselves. Serve with lime wedges, cilantro, and avocado. If you like, you could serve with rice and beans, too. Recipes via Simply Recipes https://ift.tt/2F9fkDA February 25, 2019 at 09:06AM |
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