Recipe Professional

Tag: Recipe

  • The Best Onion Dip Recipe

    The Best Onion Dip Recipe

    This onion dip recipe is so much tastier than anything you can buy at the store, it always gets rave reviews!

    Caramelized Onion Dip with Chips

    Skip the prepackaged French onion soup mix or store-bought dips and make this homemade caramelized onion dip instead. Trust me, it’s really easy!

    This sour cream and onion dip gets better over time, so save this recipe for when you need to prepare an appetizer ahead of time. I also love this black bean onion dip.

    Key Ingredients

    • Onion: I use a sweet onion when making this dip. Look for Vidalia or Walla Walla onions. Yellow onions will work in the recipe but are less sweet.
    • Butter: We cook the onion with melted butter in the oven so it browns and becomes soft. I use salted butter, but unsalted is fine, you might need more salt at the end.
    • Sour cream: The base of our dip! Use a high-quality, full-fat sour cream for the best flavor. Some readers have asked about substituting yogurt. While I do prefer the flavor of this recipe with sour cream, plain, thick Greek or Icelandic style yogurt work.

    Find the full recipe with measurements below.

    How to Make the Best Onion Dip

    Tip 1: Caramelize your onions. For the easiest French onion dip, caramelize your onions in the oven, it keeps things easy and hassle-free. You can caramelize the onions on the stove, like when making French onion soup. If you’d prefer to use the stovetop, we’ve included how to caramelize onions in the recipe below. I use the oven because it requires less hands-on time.

    To caramelize the onions, mix them with melted butter and then bake until they smell sweet and softened. Roasting takes 50 to 60 minutes, but most of this time is hands-off. You’ll want to stir them every 10 to 15 minutes to ensure they roast evenly.

    Caramelizing onions in the oven for onion dip

    Tip 2: Let your dip sit in the fridge. When your onions finish roasting, stir them into sour cream and season with salt and pepper. We don’t add mayonnaise or other ingredients. Honestly, the dip doesn’t need it. Trust me. This dip is perfect the way it is. I prefer making this dip a day before I plan to serve it. It gets so much better after a night in the fridge, and all the caramelized onion flavor leaks out into the sour cream.

    Serving Suggestions

    I love serving homemade onion dip with potato chips (I especially love kettle chips), but tortilla chips, pita chips, flatbread, and pretzels are all excellent. It’s also delicious with raw vegetables like carrots, celery, cucumbers, and bell peppers. You can even serve it next to some roasted vegetables. These crispy potatoes and roasted broccoli are our family’s favorites.

    More Dips and Spreads

    Onion Dip in a bowl

    The Best Onion Dip

    • PREP
    • COOK
    • TOTAL

    Skip the prepackaged French onion soup mix and make this easy homemade onion dip instead. It’s easy to make, only requires five simple ingredients (two of which are salt and pepper), and tastes much better than anything you can buy at the store. This dip gets better over time, making this the perfect make-ahead appetizer!

    Makes 2 cups

    Watch Us Make the Recipe

    You Will Need

    1 medium-to-large sweet onion like Walla Walla or Vidalia, chopped small (2 ½ cups)

    3 tablespoons salted butter, melted

    1/4 teaspoon fine sea salt

    1/8 teaspoon fresh ground black pepper

    1 pint (16oz or 2 cups) sour cream

    Directions

      1Preheat the oven to 375°F (190°C). Line a small baking sheet with parchment paper or use a large baking dish.

      2Toss the chopped onions with the melted butter and spread them into a thin layer on the baking sheet.

      3Roast, stirring every 10 minutes, until the onions are soft, smell sweet, and turn a light golden color, 50 to 60 minutes. Keep a closer eye towards the end of the cooking time to ensure the onions do not overbrown.

      4Transfer the onions while they are still hot to a mixing bowl and scrape all the butter left in the pan into the bowl with the onions.

      5Stir in the salt, pepper, and sour cream.

      6Cover and refrigerate overnight, and then serve. The dip will last up to 4 days in the fridge. Stir well before serving.

    Adam and Joanne’s Tips

    • Storing: You can store in an airtight container in the fridge for up to 4 days. In fact, it tastes better the longer it sits since the sour cream has more opportunity to absorb the flavor of the roasted onions. When you are ready to serve the dip, give it a good stir. You might notice some liquid pooled at the top from the onions. That liquid tastes amazing, so we want to stir it back into the dip.
    • Freezing: Unfortunately, we do not recommend freezing your dip. Sour cream does not freeze and thaw well. While it’s okay to eat thawed frozen sour cream, the texture changes, making it less than ideal for a dip.
    • Caramelize onions on the stove instead of in the oven: Slice the onions into thin half-moons. Melt the butter in a wide pot over medium heat, add the onions, cover with a lid, and cook, over medium heat, until the onions look translucent, 12 to 15 minutes. Uncover the pot, and continue to cook the onions, stirring occasionally and scraping up any stuck browned bits from the bottom and sides. The onions take 45 to 60 minutes to caramelize. Keep a close eye on them. When you notice they begin to brown, stir them more often to keep them from burning. When they are golden and smell caramelized, mix into the sour cream mixture. Watch us caramelize onions in our French onion soup video.
    • Vegan alternatives: Swap the sour cream for vegan sour cream or use cashew cream. Use a plant-based butter when cooking the onions.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1 of 8 servings (about 1/4 cup)
    /
    Calories
    147
    /
    Total Fat
    13.6g
    /
    Saturated Fat
    7.6g
    /
    Cholesterol
    39.8mg
    /
    Sodium
    91.5mg
    /
    Carbohydrate
    5.4g
    /
    Dietary Fiber
    0.4g
    /
    Total Sugars
    3.7g
    /
    Protein
    1.6g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

    Source link

  • Minestrone Soup Recipe with Sausage

    Minestrone Soup Recipe with Sausage

    This minestrone soup recipe with sausage is always a happy sight at our dinner table. It’s packed with loads of veggies and made with a light, cozy tomato-Parmesan broth. It’s so good.

    Minestrone Soup with Sausage

    This minestrone is my love language. Made hearty with lots of vegetables, golden-brown sausage crumbles, and the simplest Parmesan-tomato broth (thanks to a Parmesan rind). It’s pretty much guaranteed to put a smile on my face.

    This recipe makes a big pot of soup, which is perfect because minestrone gets better the next day. Make it today and enjoy it all week! If you’re looking for more soup ideas, check out our chicken and vegetable soup, Italian wedding soup, and classic minestrone.

    Key Ingredients

    • Vegetables: The heart of any minestrone is lots of veggies. You can play around with what you have on hand or what’s in season, but we love using fennel, onion, carrots, celery, potato, and zucchini (or yellow squash).
    • Sausage: Some minestrone recipes use pancetta, but we love swapping in Italian sausage. It makes the soup extra hearty and adds so much flavor. I usually go for mild, but spicy sausage is great if you like a little heat. You can use bulk sausage or just remove the casings from fresh links.
    • Canned Tomatoes: I’m all about fire-roasted canned tomatoes for this soup. They add a little extra flavor compared to regular tomatoes.
    • White Beans: Use whatever white beans you love best. Canned or cooked both work. We usually go for cannellini, navy, or Great Northern beans.
    • Stock: I used chicken stock in the photos, but vegetable broth is just as good. If you want to make your own, check out our chicken stock and vegetable broth recipes.
    • Garlic, Italian Seasoning, and Parmesan: These are what make the broth so good. Use fresh garlic if you can. If you have a Parmesan rind, drop it right into the pot and let it work its magic as the soup simmers. If you don’t have a rind, just stir in some grated Parmesan at the end.

    Find the full recipe with measurements below.

    How to Make Minestrone Soup with Sausage

    Tip 1: Brown the sausage. The first step for this soup is to cook the sausage in a bit of olive oil until it browns and renders its fat. We’ll remove the sausage once it’s browned and stir it into the soup later, but we will keep the rendered fat in the pot for cooking the vegetables.

    See all the tiny browned bits? This step makes the sausage more enjoyable in the soup and adds lots of flavor to the vegetables and broth.

    Browning the sausage for minestrone soup

    Tip 2: Sweat the vegetables. To remove the raw flavors of the onion and fennel, briefly cook them in the rendered sausage fat. After a few minutes, that raw flavor will disappear, and they will smell sweet.

    Tip 3: Toast the garlic. Just before pouring in your canned tomatoes, add the garlic, Italian seasoning, potatoes, and zucchini to the pot. A minute or so of stirring them around the pot toasts the garlic and brings out the flavor of the seasoning. We add the potatoes and zucchini at this point because they will have plenty of time to cook once you add the broth.

    Adding the garlic, Italian seasoning, potatoes, and zucchini to the soup pot

    Tip 4: Simmer until the veggies are tender. This soup does not have a long cooking time. Once you add the broth, simmer for about 20 minutes, which should be enough time for the potatoes and zucchini to become tender.

    After pouring in the stock, add a Parmesan rind. As it simmers, it perfumes the broth with a light Parmesan flavor. It’s lovely and one of the best secrets for incredible minestrone soup!

    Putting a Parmesan rind into the broth before simmering.

    Serving Suggestions

    I am perfectly happy to sit with a bowl of this soup and call it a day, but if you are looking for more, I’ve got a few suggestions for you. First off, a slice of sourdough with butter or some garlic bread would be lovely. Then, for something light, try a salad on the side. Fresh Caprese salad is perfect, as is a Caesar salad. And, if you have extra fennel in the fridge, we also love this shaved fennel salad with parmesan!

    More of My Favorite Soup Recipes

    Minestrone Soup with Sausage

    Minestrone Soup with Sausage

    • PREP
    • COOK
    • TOTAL

    This minestrone is pure comfort food. It’s loaded with Italian sausage, beans, and potatoes, and it comes together quickly. Plus, it just gets better as it sits, so you can enjoy it all week.

    6 Servings

    You Will Need

    2 tablespoons extra-virgin olive oil

    8 ounces bulk Italian pork sausage, see tips (226g)

    1 medium fennel bulb, trimmed and finely chopped

    1 small onion, finely chopped

    3 medium carrots, peeled and finely chopped

    3 ribs celery, finely chopped

    1 large russet potato, peeled and chopped into 3/4-inch pieces

    2 medium zucchini or yellow summer squash, chopped into 3/4-inch pieces

    2 garlic cloves, minced

    1 teaspoon Italian seasoning

    1 (15-ounce) can fire-roasted diced tomatoes

    1 (15-ounce) can cannellini beans, drained and rinsed

    6 cups low-sodium chicken stock or vegetable broth (1.4L)

    1 to 2 ounce piece Parmesan Reggiano cheese rind

    Directions

      1Brown the sausage: Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven, then add the sausage and cook until it starts to brown, breaking it into crumbles with a spoon as it cooks. Use a slotted spoon to transfer the sausage to a bowl, but leave the rendered fat in the pan.

      2Cook the veggies: Add the fennel, onion, carrot, and celery, and cook until they begin to soften and smell sweet, about 6 minutes. Stir in the potato, zucchini, garlic, and Italian seasoning and cook for about one minute.

      3Build the soup: Add the tomatoes with all the juices to the vegetables, then use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Stir in the beans and stock.

      4Simmer: Stir in the browned sausage, then taste and season the broth with salt and pepper. Add the bay leaf, then push the cheese rind into the soup so it is fully submerged in the broth. Simmer, partially covered, until the vegetables are tender, 15 to 20 minutes.

      5Serve: Remove any remaining cheese rind, then taste the soup and season with more salt and pepper as needed. Serve with grated Parmigiano Reggiano over the top.

    Adam and Joanne’s Tips

    • Storing: Keep leftover soup in an airtight container in the fridge for up to 4 days. Reheat in a saucepan over medium heat.
    • Sausage: Use bulk sausage, or buy sausage formed into links and remove the casings. To do it, cut a slit down the raw sausage and pull the casing away from the meat.

    • Parmesan rind: Note that the Parmesan rind won’t fully melt. It softens, melts a little bit, and mostly “steeps” like a tea bag. It adds a light flavor to the broth, but you will likely need to remove it before serving. If you do not have a rind, grate some parmesan cheese and then stir it into the broth before serving (1/4 cup to 1/3 cup would be lovely).

    • The nutrition facts provided are estimates.

    Nutrition Per Serving
    Serving Size
    1/6 of the recipe
    /
    Calories
    539
    /
    Total Fat
    31.6g
    /
    Saturated Fat
    10.5g
    /
    Cholesterol
    60.4mg
    /
    Sodium
    1140.2mg
    /
    Carbohydrate
    40.6g
    /
    Dietary Fiber
    8g
    /
    Total Sugars
    7.3g
    /
    Protein
    25.2g


    AUTHOR:

    Adam Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

    Source link

  • Perfect Vegan Pancakes Recipe

    Perfect Vegan Pancakes Recipe

    author byline

    My easy vegan pancake recipe yields light, extra-fluffy pancakes that taste amazing every single time. Best of all, they’re naturally dairy-free and egg-free. If you’re looking for a gluten-free option, simply use your favorite gluten-free flour blend.

    Perfect Vegan Pancakes

    I’ve made these vegan pancakes countless times, and my son absolutely loves them—he asks for them all the time! This recipe is pure magic, whether you’re vegan or not. They work perfectly for plant-based eaters, but they’re also a lifesaver when your fridge is almost empty, and you’ve run out of eggs.

    Trust me, you won’t miss a thing with these pancakes. They’re light and fluffy in the middle, still get those perfect crispy brown edges, and taste incredible. Go ahead and save this recipe. You’ll be so glad you did! For more vegan recipes, see our easy vegan blueberry muffins!

    Key Ingredients

    • Flour: You’ve got options! Use all-purpose, whole wheat, or your favorite gluten-free flour blend. All work beautifully in this recipe.
    • Baking Powder: This is your secret weapon for achieving those light, extra-fluffy pancakes. We use a generous amount, which might seem like a lot, but trust the process—it creates that incredible airy middle. To avoid any metallic aftertaste, I highly recommend using aluminum-free baking powder (like Bob’s Red Mill). I use the same trick for my classic pancakes.
    • Salt, Vanilla Extract, and Cinnamon: These make our pancakes taste incredible. Don’t skip these!
    • Non-Dairy Milk: Feel free to use whatever you have in the fridge. Almond, coconut, hemp, cashew, and oat milk all work perfectly. For an extra special touch, you can even try our homemade oat milk recipe.
    • Oil or Plant-Based Butter: These add moisture and flavor. I particularly love using coconut oil or melted vegan butter for their rich taste. Regular oil, like olive oil, is also a great option and works wonderfully.
    • Sugar: For the tastiest pancakes, a bit of sugar really makes a difference. Granulated, brown, coconut, or even maple syrup will work. While you can omit the sugar, be aware that your pancakes won’t brown as well and will have slightly less flavor.

    Vegan pancakes are so easy to make (my 4-year-old even helps me make them). I love serving my vegan pancakes with fruit, such as bananas or berries, and a drizzle of maple syrup. You could also add a spoonful of vegan whipped coconut cream (yum) and make them extra special with this berry fruit salad!

    Easy Vegan Pancakes

    Perfect Vegan Pancakes

    • PREP
    • COOK
    • TOTAL

    Our vegan pancakes are perfect for everyone (vegans and non-vegans alike!). They are just as fluffy as our classic pancakes and taste incredible. They also freeze really well! See my tips for freezing them below the recipe. I love these topped with fruit, our berry fruit salad, and this coconut whipped cream (also known as vegan whipped cream).

    Makes 6 pancakes

    You Will Need

    1 cup (130g) all-purpose flour, whole wheat flour, or gluten-free flour blend

    2 teaspoons aluminum-free baking powder

    1/4 teaspoon fine sea salt

    1/4 teaspoon ground cinnamon, optional

    1 cup (236ml) dairy-free milk, try homemade oat milk

    1 ½ tablespoons sugar or maple syrup

    3 tablespoons olive oil, melted coconut oil, or melted plant-based butter

    1 teaspoon pure vanilla extract

    Nonstick cooking spray, melted vegan butter, or oil for the skillet

    Directions

      1Prepare the dry ingredients: In a medium bowl, whisk the flour, baking powder, and salt until well blended.

      2Prepare the wet ingredients: In another bowl, whisk the milk, sugar, olive oil, and vanilla extract until well combined.

      3Make the pancake batter: Create a well in the center of the flour mixture, then pour the milk mixture into it. Use a fork to stir until no clumps of flour remain. It is okay if the batter has a few small lumps.

      4Cook the pancakes: Heat a large skillet over medium heat (or use a griddle). The pan is ready if you splatter a little water onto the pan surface, and the water dances around the pan and eventually evaporates.

      5Lightly brush or spray the skillet with oil or melted plant-based butter. Use a 1/4 cup measuring cup to spoon the batter onto the skillet. Gently spread the batter into a 4-inch circle.

      6When the edges appear dry, bubbles start to form and pop on the top surface of the pancake, flip it over. This takes about 2 minutes. Once flipped, cook for an additional 1 to 2 minutes or until lightly browned and cooked through in the middle.

      7Serve immediately with warm syrup and berries.

    Adam and Joanne’s Tips

    • Storing: Place cooked and cooled vegan pancakes in an airtight container in the fridge for up to a week, or freeze them for up to 2 months. If freezing, line the pancakes on a baking sheet and freeze for about 30 minutes. Then, transfer them to a freezer-safe bag with parchment paper between each pancake to prevent sticking.
    • Reheating pancakes: Place them on a microwave-safe plate and cook for 20 seconds per pancake (add more time for multiple pancakes). Or wrap the pancakes in foil and bake at 350°F for about 10 minutes.
    • Baking powder: For the fluffiest pancakes, use baking powder. We use quite a bit to achieve that fluffy middle (I know it seems like a lot, but trust us). I buy aluminum-free baking powder (Bob’s Red Mill) since it prevents that tinny flavor that can appear when baking powder is used in higher quantities (like in this recipe). For extra fluffy pancakes, use 3 teaspoons of baking powder.
    • Non-dairy milk: We use unsweetened dairy-free milk in these pancakes. If you only have sweetened milk, consider reducing the sugar called for in the recipe.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1 pancake
    /
    Calories
    160
    /
    Total Fat
    7.7g
    /
    Saturated Fat
    1g
    /
    Cholesterol
    0mg
    /
    Sodium
    131.4mg
    /
    Carbohydrate
    21g
    /
    Dietary Fiber
    0.7g
    /
    Total Sugars
    3.3g
    /
    Protein
    2.4g


    AUTHOR:

    Joanne Gallagher

    Previous Post: Easy Vegan Blueberry Muffins
    Next Post: Easy Homemade Oat Milk

    Source link

  • Easy Sweet Chili Chicken Wings Recipe

    Easy Sweet Chili Chicken Wings Recipe

    Our Thai sweet chili chicken wings are out of this world delicious and so simple to make. You’ll bake the wings to sticky perfection and then toss them with even more delicious sticky Asian sweet chili glaze. So good!

    Sweet Chili Baked Chicken Wings

    Our sweet chili wings are sticky, sweet, and spicy, with a bit of crunch, thanks to a handful of chopped peanuts and sliced green onion sprinkled on top. They are easy, too. The sweet chili glaze only needs three ingredients!

    It’s no secret that we love our chicken wings. For more recipes like this, see our baked buffalo hot wings, spicy glazed chicken wings, BBQ chicken wings, or these Vietnamese wings made with fish sauce!

    Key Ingredients

    • Chicken Wings: You can usually find them whole or already separated into drumsticks and wingettes. If you can only find whole chicken wings, hop over to our tutorial for separating a chicken wing.
    • Thai Sweet Chili Sauce: This is the main ingredient of our glaze. It’s a delicious blend of sweet, spicy, and tangy flavors. I love Mae Ploy Sweet Chili Sauce, but feel free to use your favorite brand. I also use sweet chili sauce to make the dressing for this Thai chicken salad!
    • Light Soy Sauce or Tamari: This adds a savory balance and seasons the sticky glaze.
    • Chili Paste: Sambal Oelek is my go-to for its pure chili heat, but you can also use Sriracha or Gochujang. Just remember to adjust the amount to your desired level of spice. I also use Sambal Oelek in our spicy garlic ginger edamame.
    • Peanuts and Green Onions (Optional): These add a lovely crunch to the finished wings. Toasted sesame seeds are also a great option! I use the same topping for our hoisin sticky ribs.

    Find the full recipe with measurements below.

    How to Make Sweet Chili Chicken Wings

    These sweet and spicy Thai chili chicken wings are incredibly easy to make! You’ll whisk together Thai sweet chili sauce, soy sauce, and chili paste to create the sticky glaze. You can easily adjust the heat by adding more or less chili paste.

    Next, toss the wings with half of the glaze and arrange them on a baking sheet fitted with a rack. Baking the wings on a rack allows hot air to circulate, resulting in crispy skin. If you don’t have a rack, no worries! Just bake them directly on the sheet, and remember to flip and rotate them a few times during cooking.

    How to Make Sweet Chili Chicken Wings: Baking in the oven

    Once the wings are out of the oven, toss them with the remaining glaze and finish with a sprinkle of chopped peanuts and sliced green onions. These wings are so simple yet incredibly delicious! I love them.

    Sweet Chili Chicken Wings

    Easy Sweet Chili Chicken Wings

    • PREP
    • COOK
    • TOTAL

    These Thai sweet chili chicken wings are out of this world delicious and so simple to make. You can adjust the spice level of the sticky glaze by reducing or increasing the chile paste. I love Sambal Oelek for its fresh, clean heat, but Sriracha or Gochujang are good substitutes (you will need to adjust to your taste, though).

    2 to 3 Servings

    Watch Us Make the Recipe

    You Will Need

    1 ½ pounds (680g) chicken wings, separated at joints, tips discarded

    3/4 cup (177ml) Thai sweet chili sauce, I use Mae Ploy Brand

    2 teaspoons light soy sauce or tamari

    1 to 3 teaspoons Sambal Oelek

    1/4 cup chopped peanuts

    2 green onions, trimmed and thinly sliced

    Directions

      1Preheat the oven to 425°F (220°C). Set a wire rack inside a large-rimmed baking sheet.

      2Whisk the Thai sweet chili sauce, soy sauce, and Sambal Oelek together, adjusting the chili paste according to how spicy you’d like the glaze. Transfer 1/2 cup of the glaze to another bowl to toss the baked wings later.

      3Pat the wings dry, and then add them to the remaining glaze. Toss well, then spread out in one layer on the wire rack.

      4Bake until cooked through and crispy, 35 to 45 minutes.

      5Toss the baked chicken wings in the reserved glaze, pile them onto a plate, and sprinkle them with sliced green onions and chopped peanuts.

    Adam and Joanne’s Tips

    • No wire rack: If you do not have a wire rack that will fit inside a baking sheet, you can still bake hot wings. Arrange them on the baking sheet without the rack and rotate a few times during baking.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Calories
    373
    /
    Total Fat
    10.5g
    /
    Saturated Fat
    2.2g
    /
    Sodium
    837mg
    /
    Cholesterol
    96.9mg
    /
    Carbohydrate
    26g
    /
    Dietary Fiber
    2.3g
    /
    Total Sugars
    21.9g
    /
    Protein
    39.9g


    AUTHOR:

    Adam Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

    Source link

  • Easy Vegan Blueberry Muffins Recipe

    Easy Vegan Blueberry Muffins Recipe

    This vegan blueberry muffin recipe is a family favorite. You won’t believe they’re made without eggs or dairy. They turn out light, fluffy, and packed with berries.

    Vegan Blueberry Muffins

    While we’re not a strictly vegan household, we do appreciate a great plant-based baked good. My son is always requesting our vegan pancakes, so trust me when I say this vegan blueberry muffin recipe is a hit with everyone, regardless of diet.

    Adapted from our easy blueberry muffins, this recipe relies on two simple, yet smart swaps. A ground flax egg adds a subtle, nutty flavor to the batter, while a 5-minute vegan buttermilk made from plant-based milk and lemon juice reacts with the baking soda, helping the muffins rise.

    Key Ingredients

    • Blueberries: Fresh or frozen blueberries work here. If you do use frozen berries, keep them in the freezer until you are ready to add them to your batter. Otherwise, they will begin to thaw on the counter, adding a purple tint to your muffin batter.
    • Flax Egg: This acts as our egg replacer. You’ll mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water, then let it thicken for 10 to 15 minutes before adding it to the muffin batter. Aquafaba works as a substitute. Tips for using aquafaba are below the recipe.
    • Plant-Based Milk: I prefer unsweetened oat milk or soy milk, but feel free to use your favorite. You will make a “vegan buttermilk” in our recipe below by mixing the milk with vinegar or lemon juice.
    • Sugar: I love brown sugar or coconut sugar in these muffins, as they add a toasted caramel flavor.
    • Oil: We use oil in this vegan batter, which makes the muffins tender, light, and moist. Melted plant-based butter works, too, but the muffins will be a little heavier.
    • Vanilla, Salt, and Cinnamon: These add extra flavor and richness to the batter. I love vanilla with the blueberries, and the cinnamon adds a bit of warmth.
    • Flour: I use all-purpose flour, but this recipe works with whole wheat flour, spelt flour, and an all-purpose gluten-free flour blend (like Bob’s Red Mill).
    • Baking Powder and Baking Soda: We call for both leavening agents. The baking soda reacts with the vegan buttermilk, and the baking powder really helps the batter rise tall in the muffin cups. I prefer aluminum-free double-acting baking powder.

    Find the full recipe with measurements below.

    How to Make Vegan Blueberry Muffins

    Tip 1: Use a flax egg or aquafaba. To get the right texture, we like adding an egg replacer to the muffin batter. The easiest is to add a flax egg, which is simply flaxseed meal mixed with water and left to thicken. This is what we have made standard in our recipe below. The other option is to use aquafaba, which actually helps the muffins brown and dome nicely. We’ve offered tips for substituting aquafaba for the flax egg in our recipe below.

    Tip 2: Make vegan buttermilk. When you remove dairy and eggs from baking recipes, you will sometimes lose flavor. We make up for that with a vegan buttermilk made with non-dairy milk mixed with vinegar or lemon juice. It takes 5 minutes and makes a big difference. The baking soda in the recipe also reacts well with the acid, helping the muffins rise.

    Tip 3: Whisk the dry and wet ingredients separately. You’ll need two bowls to make this batter. In the first bowl, whisk the dry ingredients well to ensure the baking powder and baking soda are evenly distributed throughout the flour. Then, in the second bowl, you’ll whisk the wet ingredients (oil, sugar, vegan buttermilk, and a flax egg or aquafaba).

    Tip 4: Stir (or fold) the dry and wet ingredients. To make the batter, grab a flexible spatula and gently stir (or fold) the wet ingredients into the dry. You aren’t beating the two mixtures together. Instead, gently combine them until you no longer see any flour clumps or streaks. Then fold in most of the blueberries, saving some for the tops just before baking.

    Vegan blueberry muffin batter

    Tip 5: How to tell the muffins are done. Vegan blueberry muffins take about the same amount of time to bake as other muffin recipes. Expect somewhere from 15 to 20 minutes in the oven. To tell the muffins are ready to come out of the oven, look for these cues:

    1. The tops are golden brown and risen.
    2. When you lightly press a muffin, it bounces back instead of jiggling or leaving an indent.
    3. A toothpick inserted into the center comes out clean or with a few moist crumbs.

    More Vegan Recipes

    Vegan Blueberry Muffins

    Easy Vegan Blueberry Muffins

    • PREP
    • COOK
    • TOTAL

    Our family’s favorite vegan blueberry muffins turn out just as delicious as classic blueberry muffins, but are made without eggs and dairy. The easiest egg replacer for this recipe is a flax egg made with flaxseed meal (ground flax seeds) and water — this is what we have used in the recipe below. Aquafaba (chickpea liquid) is also excellent for muffins. See our tips below the recipe for substituting aquafaba for the flax egg.

    Makes 12 muffins

    You Will Need

    1 tablespoon ground flaxseed meal

    ⅔ cup (160 ml) unsweetened soy milk or other non-dairy milk

    1 tablespoon apple cider vinegar or fresh lemon juice

    ½ cup (100 g) brown sugar or coconut sugar

    ⅓ cup (80 ml) neutral oil, such as avocado oil

    1 ½ teaspoons vanilla extract

    2 cups (260 g) all-purpose flour, spooned and leveled

    1 teaspoon baking powder

    1 teaspoon baking soda

    Rounded ¼ teaspoon fine sea salt

    ½ teaspoon ground cinnamon

    1 ¼ cups (6 ounces / 170 g) fresh or frozen blueberries (do not thaw)

    Directions

      1In a small bowl, stir the flaxseed meal with 3 tablespoons of water to make a flax egg. Refrigerate to thicken, about 15 minutes.

      2Heat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.

      3In a liquid measuring cup, combine the soy milk and apple cider vinegar. Set aside to curdle and thicken slightly, creating a vegan buttermilk, about 5 minutes.

      4In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

      5In a large bowl, whisk together the brown sugar, oil, vanilla, curdled soy milk mixture, and the flax egg until blended.

      6Using a large rubber spatula, gently fold the dry ingredients into the wet ingredients in two additions, stirring just until the flour disappears and a smooth batter forms. Gently stir in 1 cup of the blueberries.

      7Divide the batter evenly among the muffin cups. Scatter the remaining ¼ cup of blueberries over the tops, pressing them lightly into the batter.

      8Bake until the tops are golden, and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs, 15 to 20 minutes. Transfer the muffin tin to a wire rack to cool slightly, then remove the muffins from the tin to cool completely.

    Adam and Joanne’s Tips

    • Store cooled muffins in an airtight container at room temperature for up to 3 days. To freeze, wrap tightly in plastic wrap or aluminum foil, or place in a freezer-safe bag, for up to 3 months.
    • Use aquafaba: To substitute the flax egg with aquafaba (chickpea liquid), measure 3 tablespoons of the liquid from a shaken can of chickpeas into a small bowl. Whisk vigorously until very frothy, then add to the wet ingredients in step 5. Muffins made with aquafaba may brown slightly more and develop a more pronounced dome.
    • Batter consistency: The batter should be thick and scoopable, rather than runny or dough-like. If it appears too thin, fold in additional flour 1 tablespoon at a time. If it feels too dense or dry, stir in non-dairy milk 1 tablespoon at a time until it reaches the correct texture.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1 muffin
    /
    Calories
    183
    /
    Total Fat
    6.7g
    /
    Saturated Fat
    1g
    /
    Cholesterol
    0mg
    /
    Sodium
    162.1mg
    /
    Carbohydrate
    27.9g
    /
    Dietary Fiber
    1.2g
    /
    Total Sugars
    10.6g
    /
    Protein
    2.8g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

    Source link

  • Easy Buffalo Cauliflower Wings Recipe

    Easy Buffalo Cauliflower Wings Recipe

    This healthy, baked buffalo cauliflower wings recipe has crispy cauliflower tossed with a simple spicy buffalo sauce! Such a delicious vegetarian appetizer!

    Buffalo Cauliflower Wings

    My favorite cauliflower wings are a vegetarian spin off our classic Buffalo Hot Wings, and I have to tell you, everyone in my family LOVES them (even the meat eaters). I use my Homemade Buffalo Sauce to make this recipe, and I highly recommend that you do, too!

    My favorite cauliflower wings are quicker and easier than a lot of the recipes you’ll find online. We skip the breading and batter, and instead rely on my favorite method for roasting cauliflower to guarantee they turn out golden brown and crisp. I use the same method for this Chili Lime Roasted Cauliflower, and love it!

    Key Ingredients

    • Cauliflower: Look for firm, creamy white heads with tight florets. Pass on any cauliflower that’s spotted or discolored. For more tips, see how to buy cauliflower.
    • Oil, Salt, and Pepper: Before tossing the cauliflower florets with buffalo sauce, you’ll roast them with oil, salt, and pepper. I love olive oil or avocado oil for roasting veggies.
    • Homemade Buffalo Sauce: This is what makes these vegetarian wings so delicious! Our homemade sauce below combines hot sauce (like Frank’s or Crystal’s), butter (you can use plant-based butter if you need to), garlic powder, and a touch of honey. If you want to make these vegan, leave out the honey and use plant-based butter.

    Find the full recipe with measurements below.

    My Tips for Making Buffalo Cauliflower Wings

    Tip 1: Skip the breading. Trust me, you can skip adding flour, breading, and batter. Baking at a high temperature is all you need for crispy edges and tender middles. To make cauliflower wings, separate your head of cauliflower into florets of similar size, then toss them with oil, salt, and pepper. Spread them onto a baking sheet and roast until the edges are crisp and the middles are tender. Skipping the breading/batter also means this recipe is gluten-free.

    Tip 2: Use homemade buffalo sauce. We highly recommend trying our homemade buffalo sauce. When you make your own, you can use your favorite homemade or store-bought hot sauce (I love Crystal). While the cauliflower roasts, make your buffalo sauce in a small saucepan by melting the butter (or plant-based butter) into the rest of the ingredients until a sauce forms.

    Cauliflower wings recipe step: Pouring buffalo sauce over roasted cauliflower

    Tip 3: Toss with some sauce, then bake a little longer. This small step guarantees the roasted cauliflower soaks up all of the yummy buffalo flavor. After baking the cauliflower, remove it from the oven and pour the sauce over it right on the baking sheet. Toss really well, spread the cauliflower wings back onto the baking sheet, and roast for an additional 5 minutes.

    Tip 4: Don’t forget the dipping sauce. Serve cauliflower wings with our Homemade Blue Cheese Dressing or Ranch Dressing! Or, use your favorite vegan dipping sauce from the store!

    Buffalo Cauliflower Wings

    Easy Buffalo Cauliflower Wings

    • PREP
    • COOK
    • TOTAL

    This cauliflower wings recipe is so easy to make at home, and thanks to our buffalo sauce, it tastes incredible. They’re great for veggie and meat lovers. Serve them as a game day appetizer or snack. Everyone I’ve serving them to loves them (adults, kids, vegetarians, and meat lovers!).

    4 Servings

    You Will Need

    For Cauliflower Wings

    1 medium head of cauliflower, 5 cups florets

    2 tablespoons avocado oil or olive oil

    ½ teaspoon fine sea salt

    ¼ teaspoon fresh ground black pepper

    Celery sticks or carrot sticks for serving, optional

    Homemade Ranch or Homemade Blue Cheese Dressing, for serving, optional


    For Buffalo Sauce

    2 tablespoons unsalted butter or plant-based butter

    2 ½ tablespoons hot sauce, like Frank’s or Crystal

    ¼ teaspoon garlic powder

    ¼ teaspoon honey, or more to taste, optional

    Pinch of cayenne pepper, optional to make it spicier

    Directions

      1Prepare oven and pan: Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper, foil, or a silicone baking mat.

      2Bake the cauliflower: Cut the cauliflower into florets, rinse, and pat them very dry. Add the florets to the baking sheet, then toss with the oil, 1/2 teaspoon salt, and 1/4 teaspoon fresh ground pepper. Spread them out in a single layer, facing as many of the flatter edges down onto the baking sheet so that they brown nicely. Roast, stirring after 15 minutes, until the edges are crisp and brown and the stems are tender, 20 to 25 minutes.

      3Make the sauce: While the cauliflower roasts, make the buffalo sauce. Melt the butter in a small saucepan (or use the microwave). Remove the pan with melted butter from the heat and whisk in the hot sauce, garlic powder, optional honey, and optional cayenne. Set aside.

      4Toss the sauce and cauliflower: Remove the roasted cauliflower from the oven and pour the sauce directly over it on the baking sheet. Toss the buffalo sauce with the roasted cauliflower, and then place it back into the oven for 5 minutes. Serve immediately alongside celery and a creamy dipping sauce like ranch or blue cheese.

    Adam and Joanne’s Tips

    • Make a larger batch of sauce: Make the original recipe for buffalo sauce. It makes 2 cups of sauce, which lasts in the fridge for weeks.
    • Dairy-free and vegan-friendly tips: Replace butter with creamy vegan butter and omit the honey. Or, use agave nectar instead of honey to balance the sauce (optional).
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/4 of the recipe
    /
    Calories
    141
    /
    Total Fat
    13.1g
    /
    Saturated Fat
    4.7g
    /
    Cholesterol
    15.3mg
    /
    Sodium
    558.6mg
    /
    Carbohydrate
    6.1g
    /
    Dietary Fiber
    2.4g
    /
    Total Sugars
    2.3g
    /
    Protein
    2.3g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

    Source link

  • Easy Yogurt Marinated Chicken Recipe

    Easy Yogurt Marinated Chicken Recipe

    This endlessly useful yogurt chicken marinade recipe works wonders for all cuts of chicken, and is especially good for chicken breasts.

    Yogurt Marinated Chicken

    The flavors here are simple and bright, so this yogurt marinated chicken goes with just about anything. Yogurt does the heavy lifting, making the chicken tender, while lemon, mustard, and garlic bring a little zing.

    Ever since we started making this, it’s been on repeat in our kitchen. It’s one of those low-effort, high-reward recipes that I love having in my back pocket! I usually use chicken breasts (as you’ll see in the photos), but thighs, drumsticks, or whatever you have will be delicious. If you’re loving the yogurt here, we use it in our Greek chicken marinade, too.

    Key Ingredients

    • Yogurt: Plain Greek yogurt is our go-to for this marinade. It helps the flavors cling to the chicken, tenderizes the meat, and keeps it juicy. Whole-milk yogurt works best, but low-fat works in a pinch.
    • Lemon, Mustard, and Garlic: Fresh lemon juice and zest, Dijon mustard, and a little garlic keep our marinade punchy and bright. I use a microplane to finely grate the garlic, but mincing it is perfectly fine.
    • Honey: A little bit of honey balances the lemon and helps the chicken get that gorgeous golden color as it cooks.
    • Olive Oil, Salt, and Pepper: The olive oil helps the chicken to brown and a good amount of salt and pepper keeps everything well seasoned.

    Find the full recipe with measurements below.

    How to Make Yogurt Marinated Chicken

    Tip 1: One hour is good, longer is better. You can marinate the chicken for up to 8 hours, but even just one hour will make a noticeable difference in juiciness and tenderness. If you are in a rush, we won’t judge if you marinate for less, just know you are missing out a little bit on the tenderizing.

    Tip 2: Don’t discard the marinade. When you’re ready to cook, don’t discard that marinade! If you’re grilling, baste the chicken with more marinade as you flip it. If baking, spoon the marinade over the chicken before popping it in the oven. The chicken cooks long enough after this to cook the marinade, too.

    We like to sear in a grill pan over medium-high heat for color, then finish in the oven at 375°F for perfectly cooked, juicy chicken. Before baking, pour the leftover marinade over the top.

    Grilling the chicken in a grill pan before baking in the oven.
    Pouring leftover marinade over the grilled chicken before baking in the oven

    Tip 3: Expect the honey to brown. The honey in the marinade helps the chicken brown nicely, but watch your heat. Look for the grill makes to turn a dark brown, but not black.

    Serving Suggestions

    This chicken is perfect for salads, wraps, or sandwiches. It’s also great on the side of roasted broccolini, roasted green beans, and quickly sautéed zucchini.

    To lean more toward a Mediterranean vibe, try it with homemade pita, red pepper hummus, cucumbers, and a drizzle of tahini sauce. Or make a rice bowl, like this chickpea rice bowl, which would be amazing with some of this chicken diced and added to the top.

    More Chicken Marinades

    Yogurt Marinated Chicken

    Easy Yogurt Marinated Chicken

    • PREP
    • COOK
    • TOTAL

    Yogurt is our secret weapon for chicken that turns out juicy every single time. It does all the heavy lifting—tenderizing every bite, adding richness, and helping the outside get beautifully caramelized. We use honey, but if you don’t have any on hand, maple syrup works too.

    Makes enough for up 2 pounds chicken

    You Will Need

    1 tablespoon olive oil

    1 teaspoon honey

    1 teaspoon Dijon mustard

    1 teaspoon grated lemon zest

    1 tablespoon fresh lemon juice

    1 garlic clove, finely grated

    3 tablespoons whole-milk plain Greek yogurt

    1 teaspoon fine sea salt

    ½ teaspoon freshly ground black pepper

    1 ½ to 2 pounds chicken breasts or thighs (680 g)

    Lemon wedges for serving

    Fresh cilantro leaves for serving

    Directions

      1Marinate: Mix the olive oil, honey, mustard, lemon zest, lemon juice, garlic, yogurt, salt, and pepper in a bowl large enough to hold the chicken. Add the chicken and turn to coat. Cover and refrigerate for 1 to 8 hours.

      2Cook the chicken: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

      3Heat a grill pan over medium heat and brush the grates with oil. Add the chicken and sear until dark brown grill marks appear, about 2 to 3 minutes on each side. Watch the heat, as the honey in the marinade can burn.

      4Transfer the chicken to the prepared baking sheet and spoon the remaining marinade over the top.

      5Bake for 15 to 25 minutes, until a thermometer inserted into the thickest part of the chicken registers 165°F. Leave the chicken for 5 minutes until the juices settle. Slice into thick slices, scatter cilantro over the top, and serve with lemon wedges.

    Adam and Joanne’s Tips

    • Alternatives for cooking the chicken: You can grill, bake, or cook the chicken in a skillet or grill pan. My favorite option is to sear the outside for color and finish in the oven. Since honey is in the marinade, it will darken quite a bit so watch for burning when you sear your chicken. You can skip the grill pan and go directly to the oven. You will still get a little color. If you use an outdoor grill, use our grilled chicken recipe for tips.
    • The nutrition facts provided below are estimates. We assumed 1 ½ pounds chicken breasts.

    Nutrition Per Serving
    Serving Size
    1/4 of the recipe (about 6 ounces chicken)
    /
    Calories
    256
    /
    Total Fat
    8.6g
    /
    Saturated Fat
    1.8g
    /
    Cholesterol
    125.8mg
    /
    Sodium
    695.4mg
    /
    Carbohydrate
    2.8g
    /
    Dietary Fiber
    0.2g
    /
    Total Sugars
    2.1g
    /
    Protein
    39.6g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

    Source link

  • Chicken Tikka Masala Recipe

    Chicken Tikka Masala Recipe

    This chicken tikka masala recipe guarantees juicy, tender, yogurt-marinated chicken simmered in a creamy, spiced tomato sauce that’s just so good. Spoon it over rice or scoop it up with naan. Either way, you’re in for a treat.

    Chicken Tikka Masala

    If you’re a fan of Indian curries or any kind of curry, this is your friendly nudge to add everything for this chicken tikka masala recipe to your shopping list right now. We love this one so much that we developed it to make enough for leftovers. Trust me, you’ll be glad you did.

    Don’t let the ingredient list scare you! A lot of the same things go into both the marinade and the sauce, so it’s not as much as it looks. Plus, hands-on time is less than you’d expect. You can marinate the chicken the night before or just 20 minutes before you start cooking, whatever works for you! However you do it, you’ll end up with something delicious. For more like this, see our family’s favorite chicken curry or this butter chicken recipe!

    Key Ingredients

    • Chicken: I usually go with boneless, skinless thighs since they turn out so tender. If you only have chicken breast, that works too, but keep in mind that chicken thighs are much more forgiving when it comes to overcooking. If you use chicken breasts, slightly undercook them in the oven before finishing them in the sauce.
    • Yogurt: Use plain yogurt for the marinade. I prefer a thick, full-fat yogurt like Icelandic or Greek. It helps tenderize the chicken and adds great flavor.
    • Ginger, Garlic, and Onion: Both the marinade and the sauce use ginger and garlic, and you’ll need a generous amount of each. It really is worth it for the flavor. The onion goes in the sauce. Yellow or sweet onions work best.
    • Spices: You’ll use many of the same spices in both the marinade and the sauce. Gather garam masala, curry powder (any basic kind is fine, just make sure it’s not extra spicy), cumin, sweet paprika, smoked paprika, and salt. This curry is mild as written, but you can add cayenne or hot chili powder for more heat. We’ve shared tips for this below the recipe.
    • Lemon: Use the juice of one lemon (3 to 4 tablespoons) for the marinade.
    • Ghee: This is used to cook the onions. Ghee is clarified butter. I usually buy it, but you can make your own. If you don’t have ghee, use a mild-flavored oil instead.
    • Tomato Paste and Crushed Tomatoes: Tomato paste and canned tomatoes are the tomato components of our creamy tomato sauce. You’ll need a 15-ounce can of crushed tomatoes, but if your store only has larger cans, just use part of one. You can also blend a smaller can of whole or diced tomatoes.
    • Broth and Cream: Use your favorite chicken broth, store-bought or homemade. Then, use heavy cream. Milk won’t work here because it can separate as the sauce cooks. Cream is definitely worth it.
    • Cilantro: Optional, but lovely for serving.

    Find the full recipe with measurements below.

    How to Make Chicken Tikka Masala

    Tip 1: Marinate the chicken. For the most flavorful, tender chicken, marinate chicken thighs in a mix of yogurt, ginger, garlic, and spices. Even just 20 minutes in our tikka masala marinade works wonders, but if you have extra time, let it hang out in the fridge for up to 8 hours. The longer, the better!

    Yogurt marinade for chicken tikka masala

    Tip 2: Make the curry sauce. Our tikka masala sauce comes together really easily. You’ll start with ghee (or oil) and cook the onions until sweet and soft, then add lots of flavor with fresh ginger, garlic, and many of the same spices you used for the chicken marinade. Once the spices are toasty, you can stir in tomato paste, which really benefits from a few minutes of stirring around in the pot.

    Now pour in the crushed tomatoes, broth, and cream. Let it all come to a gentle simmer and bubble away until the sauce thickens up and smells amazing.

    Cooking finely grated ginger, garlic, and spices for tikka masala curry sauce
    Stirring tomato paste into the pot with spices and onions for the tikka masala sauce
    Pouring crushed tomatoes, broth, and cream to make the curry sauce

    Tip 3: Bake the chicken in a hot oven. As the sauce simmers away, it’s time to bake the chicken. Traditionally, the chicken gets grilled or cooked in a tandoor for that smoky flavor, but at home, roasting in a super-hot oven does the trick. Let it cook until you see some golden brown spots. Broiling works too, but I’ve set off my fire alarm more than once, so roasting is my favorite method for this one.

    Tip 4: Simmer the baked chicken in the sauce. Once your sauce is thickened and the chicken is cooked, bring them together. As you do, make sure that you pour in all the tasty juices from the baking sheet. Let everything simmer together for a few minutes so the flavors can really mingle, then you’re ready to serve.

    Stirring the baked chicken thighs into the tikka masala sauce

    Tip 5: Serving it. Spoon everything over fluffy rice (long-grain Basmati is my favorite for this!) and don’t forget some naan or flatbread for scooping up every last bit of sauce.

    More Curry Recipes

    Chicken Tikka Masala

    Chicken Tikka Masala

    • PREP
    • COOK
    • TOTAL

    This recipe makes a lot of curry, but that’s intentional. Every time we make it, we always wish we had more for a second night, so we developed this recipe to fix that. With rice and naan, this recipe should serve 8 people, maybe 6 if they are really hungry.

    Chicken thighs are best for this one, as they turn out much more tender in the end. That said, you can use chicken breast; just watch the baking time and consider underbaking slightly before simmering it in the sauce at the end.

    8 Servings

    You Will Need

    For the marinade

    3 pounds boneless, skinless chicken thighs, cut into ½ inch cubes (1.4 kg)

    1 ½ cups whole-milk plain yogurt, 12 ounces (340 g)

    2-inch piece of ginger, finely grated on a microplane, 1 ½ tablespoons

    3 garlic cloves, finely grated on a microplane, 1 tablespoon

    1 ½ tablespoons garam masala

    1 tablespoon curry powder

    1 teaspoon ground cumin

    1 teaspoon sweet paprika

    1 teaspoon fine sea salt

    1 lemon, juiced


    For the sauce

    3 tablespoons ghee or clarified butter (or a neutral oil like avocado)

    1 medium onion, diced small

    2-inch piece of ginger, finely grated on a microplane, 1 ½ tablespoons

    5 cloves garlic, finely grated on a microplane, 1 ½ tablespoons

    1 tablespoon garam masala

    1 teaspoon smoked paprika

    ½ teaspoon ground cumin

    ½ teaspoon curry powder

    6 tablespoons tomato paste (85 g)

    1 (15-ounce) can crushed tomatoes, see tips

    1 ¾ cups chicken broth (415 g)

    1 ¾ cups heavy cream (420 g)

    Salt, to taste

    ¼ cup packed cilantro leaves, for serving

    Cooked basmati rice, for serving

    Directions

      1Marinate the chicken: In a big bowl, stir together the yogurt, ginger, garlic, garam masala, curry powder, cumin, sweet paprika, salt, and lemon juice. Add your chicken pieces and give everything a good mix so the chicken is well coated. Let it marinate for at least 20 minutes, or refrigerate, covered, for up to 8 hours.

      2Prep: Preheat the oven to 450°F (232°C). Line a rimmed baking sheet with foil or parchment paper. If you do not have a rimmed baking sheet, use 2 baking dishes instead (since the chicken releases a lot of liquid as it bakes).

      3Make the sauce: In a wide, deep skillet or Dutch oven over medium heat, melt the ghee and add the onions. Cook them until they’re soft and smell sweet. Stir in the ginger, garlic, garam masala, smoked paprika, cumin, and curry powder. Keep stirring for one more minute to wake up all the spices.

      4Stir in the tomato paste and cook for 2 to 3 minutes. Pour in the crushed tomatoes, chicken broth, and cream. Whisking helps the tomato paste incorporate and smooths out any lumps. Bring to a simmer, then reduce the heat to a gentle bubble (too vigorous and the sauce may separate). Let it cook until the sauce has thickened and reduced by a third, about 30 minutes. As it simmers, taste and check for seasoning, adding salt if you think it needs it. As it reduces, the tomato and spice flavors come through even more (the chicken and juices from cooking it bump up the spice flavor later on, too).

      5Bake the chicken: While your sauce is simmering, spread the marinated chicken out in a single layer on your prepared baking sheet (or in the baking dishes). Scrape any leftover marinade from the bowl and spread it over the top of the chicken. Bake until the chicken starts to brown around the edges, about 20 minutes.

      6To finish: When the chicken is done, let it rest while your sauce finishes up. Then add the chicken and all the juices from the baking sheet into the sauce. Let everything simmer together for 5 minutes. Serve over fluffy basmati rice and scatter plenty of fresh cilantro on top.

    Adam and Joanne’s Tips

    • Storing: Keep in airtight containers, in the fridge, for up to 4 days. Reheat slowly on the stove.
    • Tomatoes: If you can’t find crushed tomatoes, use a 15-ounce can of whole peeled tomatoes or diced tomatoes and pulse them in a blender. We use our immersion (stick) blender and carefully blend them right in the can.
    • The nutrition facts provided are estimates and do not include rice.

    Nutrition Per Serving
    Serving Size
    1/8 of the recipe
    /
    Calories
    417
    /
    Total Fat
    22.9g
    /
    Saturated Fat
    11.6g
    /
    Cholesterol
    208mg
    /
    Sodium
    798.8mg
    /
    Carbohydrate
    12.2g
    /
    Dietary Fiber
    2g
    /
    Total Sugars
    7.2g
    /
    Protein
    37.8g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

    Source link

  • Easy Cabbage Soup Recipe

    Easy Cabbage Soup Recipe

    This cabbage soup recipe is easy to make and loaded with vegetables, a heaping pile of cabbage, and the perfect blend of spices. I love it so much that I genuinely crave it.

    Cabbage Soup

    Whenever we want a little reset or a meal that just makes us feel good, this easy cabbage soup is where we turn. It’s packed to the brim with vegetables, quick to make, and tastes incredible.

    This recipe is a riff on our popular vegetable soup, but with even more cabbage and a slightly richer broth. It’s genuinely delicious, whether you’re looking for a healthy soup recipe or not.

    Key Ingredients

    • Vegetables: This cabbage soup uses a lot of veggies, but feel free to use what you have on hand. I love onions, carrots, potatoes, and of course, cabbage. You can also customize it with your favorite seasonal vegetables. In summer, add fresh zucchini or corn. In winter, try heartier root vegetables like parsnips or turnips.
    • Tomato Paste and Tomatoes: These build a rich, flavorful base for the broth. Tomato paste adds a serious amount of flavor, and if you can find them, canned fire-roasted diced tomatoes bring a subtle smoky flavor to the soup.
    • Garlic, Italian Seasoning, and Bay Leaf: These all perfume the soup beautifully. I love fresh garlic and switch between Italian seasoning and Herbs de Provence for this recipe, and both work well.
    • Broth: Use whatever broth you enjoy most. Our homemade vegetable broth is wonderful here and keeps the soup vegan or vegetarian. Chicken broth or chicken stock works nicely, too. You can even use bone broth for extra protein.
    • Parsley and Parmesan (optional): These are my favorite finishing touches. The chopped parsley adds a fresh pop of color and flavor, and a generous grating of Parmigiano-Reggiano on top is always delicious. Another option is a spoonful of basil pesto!

    Find the full recipe with measurements below.

    How to Make Cabbage Soup

    Tip 1: Cook the onions and carrots. We want a solid base for this soup, so give the onions and carrots a head start in the soup pot with a bit of olive oil. When the onions are translucent and smell sweet, you can move on to the aromatics. It takes around 6 minutes.

    Tip 2: Toast the aromatics. So that our garlic and tomato paste don’t taste raw in the soup, you want to give them some time in the pot with the olive oil. You’ll know they are ready when they are fragrant and the tomato paste turns more of an orange color than bright red.

    Toasting garlic and tomato paste in a soup pot for the base of cabbage soup

    Tip 3: Make the soup. Now the onions are sweet and the aromatics are toasted, you can pile in everything else: the canned tomatoes, broth, potatoes, and cabbage. It’s going to look like way too much cabbage at first, but it cooks down. Trust me. After 20 minutes of simmering, your delicious homemade cabbage soup will be ready.

    Adding lots of cabbage to a soup pot for cabbage soup

    Recipe Variations

    One of my favorite things about cabbage soup is that its so flexible, which means you can really feel free to make it your own. Here are some ideas to get you started:

    • Change up the vegetables: Use what you have on hand. Swap the potatoes for sweet potatoes, add zucchini in the summer, or try parsnips, turnips, or celery root in the winter. You can also add a handful of chopped kale or spinach during the last few minutes of cooking.
    • Add beans: For extra protein and fiber, stir in a can of drained beans. White beans, chickpeas, and kidney beans all work beautifully. Lentils are lovely, too!
    • Add protein: Stir in cooked shredded chicken, cooked Italian sausage, browned ground turkey, or diced ham (like in this ham and cabbage soup).
    • Make it spicy: Add red pepper flakes, a pinch of cayenne, or add a chopped fresh jalapeño to the garlic and tomato paste in the beginning. A drizzle of hot sauce at the end is excellent, too.
    • Swap the cabbage: Green cabbage works best, but you can use Napa cabbage or Savoy cabbage. Red cabbage works in a pinch, but keep in mind it will change the soup’s color.
    • Add grains or pasta: Add dried quinoa to the pot with the cabbage. Or, add small pasta shapes (like ditalini) about 5 minutes before it’s done simmering.

    More Cabbage Recipes

    Cabbage Soup

    Easy Cabbage Soup

    • PREP
    • COOK
    • TOTAL

    This healthy cabbage soup recipe is what I make when I want a little reset or just something that makes me feel good. It’s absolutely packed with vegetables, and all that cabbage cooks down into tender, delicious bites.

    8 Servings

    Watch Us Make the Recipe

    You Will Need

    3 tablespoons olive oil

    2 cups chopped onion, 1 large

    1 ½ cups chopped carrot, 3 to 4 carrots

    2 tablespoons tomato paste

    4 teaspoons minced garlic, 4 cloves

    2 teaspoons Italian seasoning or herbs de Provence

    ½ teaspoon ground black pepper

    ¼ teaspoon fine sea salt, plus more to taste

    1 (15-ounce) can fire-roasted diced tomatoes with their liquid

    8 cups stock or broth, see our veggie broth or chicken stock (1.8L)

    2 cups chopped potato, 10 ounces

    8 heaped cups chopped cabbage, from 1 medium head

    1 bay leaf

    ¼ cup chopped fresh parsley, for serving, optional

    Parmigiano-Reggiano, for serving, optional

    Directions

      1Sauté the vegetables: Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onions and carrots. Cook, stirring often, until the onions are softened and translucent, about 6 minutes.

      2Add aromatics: Stir in the tomato paste, garlic, Italian seasoning, black pepper, and ¼ teaspoon salt. Cook, stirring, for 1 minute.

      3Build the soup base: Pour in the canned tomatoes with their juices, along with the stock (or broth). Add the potatoes, cabbage, and bay leaf. Increase the heat to medium-high and bring to a boil. Partially cover with a lid, then reduce the heat to maintain a gentle simmer.

      4Simmer: Cook at a gentle simmer, partially covered, for about 20 minutes, or until the potatoes and other vegetables are tender.

      5To finish: Remove the pot from the heat and discard the bay leaf. Stir in the parsley. Taste and adjust with more salt and pepper. Serve with finely grated Parmigiano-Reggiano, if you like.

    Adam and Joanne’s Tips

    • Storing: Keep leftover cabbage soup in airtight containers in the fridge for up to 4 days. Or, freeze it! Transfer the cooled soup to freezer-safe containers and freeze for up to 3 months. Leave a little room at the top of the container for expansion. Thaw in the refrigerator overnight before reheating.
    • Salt: Depending on your broth, you may need more salt. I used a low-sodium broth and needed ½ teaspoon, plus a few extra pinches.
    • The nutrition facts provided are estimates.

    Nutrition Per Serving
    Serving Size
    1 of 8 servings (about 2 cups)
    /
    Calories
    146
    /
    Total Fat
    5.6g
    /
    Saturated Fat
    0.8g
    /
    Cholesterol
    0mg
    /
    Sodium
    737mg
    /
    Carbohydrate
    23.6g
    /
    Dietary Fiber
    5.1g
    /
    Total Sugars
    9.8g
    /
    Protein
    3.1g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

    Source link

  • Creamy Dill Sauce for Salmon Recipe

    Creamy Dill Sauce for Salmon Recipe

    author byline

    How to make creamy dill sauce for salmon (or most seafood dishes). This recipe is easy, calls for a short list of ingredients, and lasts in the fridge for a week.

    Dill Sauce for Salmon

    I’ve always been that person who thinks that enough sauce can make just about anything better. We’ve been enjoying this creamy dill sauce recipe over the last week, and we’re obsessed. We created it as a sauce to serve with our salmon patties, but just like our favorite tartar sauce, the serving suggestions go beyond just one recipe for this one (this lemon dill baked salmon or oven baked trout are two that immediately come to mind).

    The ingredient list is short and simple, and the only trick to making it the best is to let it sit for 30 minutes so the lemon, dill, and garlic can meld and permeate the creamy sauce.

    Key Ingredients

    • Sour Cream and Mayonnaise: The base of this sauce is sour cream, with a little mayonnaise for extra flavor. We use this combination of sour cream and mayo for our potato salad dressing and love it. If you’re looking for a yogurt-based sauce, you can substitute the sour cream for plain thick yogurt. I like sticking with a brand that’s less tangy, like Fage or Siggi’s.
    • Dill: This is a dill sauce, after all. We call for fresh dill in our recipe below, but you can use dried dill if that’s all you have on hand. When substituting dried dill for fresh, use 1/3 the amount. So, in the recipe below, you will use 1 tablespoon of dried dill instead of the 3 tablespoons of fresh dill we call for.
    • Lemon: Fresh lemon is best here. We use both zest and juice to boost the lemon flavor. I love our microplane grater for zesting citrus zest, and I always zest my lemon before slicing and juicing it.
    • Garlic Powder: This is my secret ingredient for our homemade ranch dressing, and it works like a charm in this sauce, too.
    • Salt and Pepper: We suggest how much salt and pepper to add, but you really want to taste as you go and add enough to make your palate happy! If the sauce does not pop when you taste it, it probably needs a pinch more salt.

    Find the full recipe with measurements below.

    Dipping Salmon Patties into Dill Sauce

    How to Make Our Favorite Dill Sauce for Salmon

    Tip 1: Use a spoon to stir everything together. This sauce is easy! All you need to do is add all of the ingredients to a bowl and stir them together.

    Ingredients for dill sauce in a bowl ready to stir.

    Tip 2: Let it rest for 30 minutes. This sauce gets better with time. We highly recommend letting the sauce sit in the fridge for at least 30 minutes before serving. If you don’t believe me, taste it before you place it into the fridge, and then again after it’s rested. It’s completely different, and the lemon and dill will have permeated throughout the whole bowl. Worth it!

    Serving Suggestions

    Think of this sauce as a stand-in for times you’d see tartar sauce on a plate. It’s lovely with all kinds of seafood dishes. It’s especially good with salmon recipes, but don’t think you are limited to just salmon. Here’s a list of my top recipes to serve with this sauce:

    Dill Sauce for Salmon

    Creamy Dill Sauce for Salmon

    • PREP
    • TOTAL

    This creamy lemon dill sauce is excellent with fish, especially salmon. When making this, give yourself a head start and stir the sauce ingredients together about 30 minutes before you plan to serve it. This little bit of extra time allows the lemon and dill to really infuse the sauce. I especially love this sauce with our salmon patties, poached salmon, and this lemon dill baked salmon.

    Makes 1 cup

    You Will Need

    ¾ cup sour cream (170g)

    2 tablespoons mayonnaise (30g)

    3 tablespoons chopped fresh dill (12g)

    1 teaspoon lemon zest

    1 tablespoon fresh lemon juice

    ½ teaspoon garlic powder

    Salt and pepper, to taste

    Directions

      1In a medium bowl, combine all of the sauce ingredients, stir well, then taste. Stir in a pinch of salt and pepper, then refrigerate for at least 30 minutes to allow the flavors to meld (it gets much better after 30 minutes). Taste, adjust with more salt and pepper, then serve.

    Adam and Joanne’s Tips

    • Storing: Homemade dill sauce lasts for about a week when stored in an airtight container in the fridge. The fresh lemon and dill start to fade after that, so we recommend enjoying it within the week. Our family loves it, so we often make a double batch to have it on hand!
    • Substituting yogurt: You can use plain thick yogurt as a substitute for the sour cream. When using yogurt for this sauce, I prefer a less tangy option like Siggi’s. Taste the sauce before serving to see if it needs a bit more salt.
    • The nutrition facts provided are estimates.

    Nutrition Per Serving
    Serving Size
    About 2 tablespoons
    /
    Calories
    70
    /
    Total Fat
    6.8g
    /
    Saturated Fat
    2.6g
    /
    Cholesterol
    14.2mg
    /
    Sodium
    103.8mg
    /
    Carbohydrate
    2g
    /
    Dietary Fiber
    0.2g
    /
    Total Sugars
    0.8g
    /
    Protein
    0.8g


    AUTHOR:

    Joanne Gallagher

    Previous Post: Honey Mustard Chicken
    Next Post: Easy Salmon Patties

    Source link