Sweet Potato With Marshmallows Recipe

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Sweet Potato Casserole Recipe

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Roasted Vegetable Frittata Recipe

makes 4 to 6 servings 2 tablespoons olive oil 1 medium sweet yellow onion, finely chopped 1 large yukon gold potato, peeled and finely chopped 1 small red or yellow bell pepper, finely chopped 1 1/2 cups sliced white mushrooms salt and freshly ground black pepper 1 pound firm tofu, well drained and crumbled 2 tablespoons nutritional yeast 1 tablespoon soy sauce 1/2 teaspoon baking powder Read More …

Potato-Tomato Frittata Recipe

makes 4 to 6 servings 2 tablespoons olive oil 1 small onion, finely chopped 2 cold baked or roasted potatoes, cut into 1/4-inch slices salt and freshly ground black pepper 1 pound firm tofu, well drained 1/4 cup nutritional yeast 1 tablespoon soy sauce 1/2 teaspoon baking powder 2 ripe plum tomatoes, cut into 1/4-inch slices Read More …

Sweet Potato Pie Recipe

makes 8 servings crust 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/2 teaspoon sugar 1/2 cup vegan margarine, cut into small pieces 3 tablespoons ice water, or more if needed filling 2 cups mashed sweet potatoes 1 (12-ounce) package extra-firm silken tofu, drained and patted dry 1 cup light brown sugar prepared egg replacement mixture for 2 eggs 1/4 cup pure maple syrup 1 tablespoon cornstarch 2 teaspoons ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg Read More …

Moroccan-Spiced Sweet Potato Biscuits Recipe

makes about 18 biscuits 2 cups all-purpose flour 1 tablespoon baking powder 2 teaspoons sugar 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/8 teaspoon ground cayenne 1 cup mashed sweet potatoes 1/2 cup plus 1 tablespoon plain soy milk 1/4 cup canola oil Read More …

Chimichurri Grilled Vegetables Recipe

makes 4 servings 2 medium shallots, quartered 3 garlic cloves, crushed 1/3 cup fresh parsley leaves 1/4 cup fresh basil leaves 2 teaspoons fresh thyme 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons fresh lemon juice 1/2 cup olive oil 1 medium red onion, halved lengthwise, then quartered 1 medium sweet potato, peeled and cut into 1/2-inch slices 1 large red or yellow bell pepper, cut into 1 1/2-inch pieces 2 small zucchini, cut diagonally into 1/2-inch thick slices 2 ripe plantains, halved lengthwise, then cut in half horizontally Read More …

Curry Roasted Vegetables Recipe

makes 4 to 6 servings 2 large carrots, cut into 1/2-inch slices 2 medium parsnips, cut into 1/2-inch slices 1 medium russet potato, peeled and cut into 1-inch chunks 1 medium red onion, chopped 1/4 cup olive oil 1 1/2 tablespoons hot or mild curry powder 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 ounces green beans, trimmed and cut into 1-inch pieces Read More …

Pesto Potato Bread Recipe

makes 2 loaves 1 cup plain soy milk 1 cup leftover mashed potatoes 3 tablespoons pesto 1 tablespoon olive oil 1 1/2 teaspoons salt 1 teaspoon sugar 1 package active dry yeast (21/4 teaspoons) 1/4 cup warm water 4 cups all-purpose flour or bread flour, or more if needed Read More …

Zucchini Walnut Fritters Recipe

makes 4 to 6 servings 1 medium zucchini, finely shredded 1 small potato, peeled and finely shredded 1/4 cup minced green onion ¾ cup finely ground walnuts 2 tablespoons chopped fresh parsley 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup all-purpose flour, plus more if needed olive oil, for frying Read More …

Sweet Potato Pancakes Recipe

makes 4 servings 1 1/2 pounds sweet potatoes, peeled and shredded 1 small yellow onion, shredded 2 tablespoons chopped fresh parsley 1 tablespoon creamy peanut butter 1/4 cup all-purpose flour 1/2 teaspoon baking powder 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper canola or grapeseed oil, for frying Read More …

Potato Pancakes with Green Onions Recipe

makes 4 servings 1 1/2 pounds russet potatoes 1 medium bunch green onions, minced 1 tablespoon minced fresh parsley 1/4 cup all-purpose flour 1/2 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon freshly ground black pepper canola or grapeseed oil, for frying Read More …

Potatoes Stuffed with Fennel Peas Recipe

makes 4 servings 4 large baking potatoes, unpeeled 2 tablespoons olive oil, plus more to drizzle on top 1 small yellow onion, chopped 1 medium fennel bulb, minced 4 green onions, minced 1/2 cup frozen baby peas 1 teaspoon minced fresh tarragon or 1/2 teaspoon dried salt and freshly ground black pepper 2 tablespoons minced fresh parsley unsweetened soy milk, as needed Read More …

Peruvian Stuffed Potatoes Recipe

makes 4 servings 4 large baking potatoes, unpeeled 2 tablespoons plus 1 teaspoon olive oil 1 medium onion, minced 2 garlic cloves, minced 8 ounces soft tofu, drained and mashed 1/3 cup raisins 1/3 cup brine-cured black olives, pitted and chopped 2 tablespoons minced fresh parsley 1/2 teaspoon dried oregano salt and freshly ground black pepper plain unsweetened soy milk, as needed Read More …

Triple Green Gratin Recipe

makes 4 to 6 servings 2 medium baking potatoes, cut into 1/4-inch slices 3 medium zucchini, cut into 1/4-inch slices on the diagonal ¾ cup olive oil salt and freshly ground black pepper 1 medium yellow onion, chopped 3 garlic cloves, minced 3 cups packed fresh spinach leaves, tough stems removed and coarsely chopped 2 cups packed stemmed and chopped kale 2 cups stemmed and chopped swiss chard 1 cup loosely packed fresh basil leaves 5 to 6 ripe plum tomatoes, cut into 1/4-inch slices ¾ cup fresh bread crumbs 3 tablespoons vegan parmesan or parmasio Read More …

Rustic Cottage Pie Recipe

makes 4 to 6 servings 4 yukon gold potatoes, peeled and cut into 1-inch dice 2 tablespoons vegan margarine 1/4 cup plain unsweetened soy milk salt and freshly ground black pepper 1 tablespoon olive oil 1 medium yellow onion, finely chopped 1 medium carrot, finely chopped 1 celery rib, finely chopped 12 ounces seitan finely chopped 1 1/2 cups mushroom sauce 1 cup frozen peas 1 cup frozen corn kernels 1 teaspoon dried savory 1/2 teaspoon dried thyme Read More …

One-Dish Vegetarian Sunday Lunch Recipe

makes 6 servings 2 tablespoons olive oil 1 cup finely chopped onion 2 celery ribs, finely chopped 2 cups sliced white mushrooms 1/2 teaspoon dried thyme 1/2 teaspoon dried savory 1/2 teaspoon ground sage pinch ground nutmeg salt and freshly ground black pepper 4 cups fresh bread cubes 2 1/2 cups vegetable broth 1/2 cup chopped walnuts 1/3 cup sweetened dried cranberries 8 ounces extra-firm tofu, drained and cut into 1/4-inch slices 8 ounces seitan very thinly sliced 1 1/2 cups basic brown sauce 2 1/2 cups basic mashed potatoes 1 sheet frozen puff pastry, thawed Read More …

Tempeh Sweet Potato Shepherds Pie Recipe

makes 4 servings 8 ounces tempeh 3 medium sweet potatoes, peeled and cut into 1/2-inch dice 2 tablespoons vegan margarine 1/4 cup plain unsweetened soy milk salt and freshly ground black pepper 2 tablespoons olive oil 1 medium yellow onion, finely chopped 2 medium carrots, chopped 1 cup frozen peas, thawed 1 cup frozen corn kernels, thawed 1 1/2 cups mushroom sauce 1/2 teaspoon dried thyme Read More …

Autumn Medley Stew Recipe

makes 4 to 6 servings 2 tablespoons olive oil 8 ounces seitan cut in 1-inch cubes salt and freshly ground black pepper 1 large yellow onion, chopped 2 garlic cloves, minced 1 large russet potato, peeled and cut into 1/2-inch dice 1 medium carrot, cut into 1/4-inch dice 1 medium parsnip, cut into 1/4-inch dice chopped 1 small butternut squash, peeled, halved, seeded and cut into 1/2-inch dice 1 small head savoy cabbage, chopped 1 (14.5-ounce) can diced tomatoes, drained 1 1/2 cups cooked or 1 can chickpeas, drained and rinsed 2 cups vegetable broth or water 1/2 cup dry white wine 1/2 teaspoon dried marjoram 1/2 teaspoon dried thyme 1/2 cup crumbled angel hair pasta Read More …

Gnocchi with Red Wine Tomato Sauce Recipe

makes 4 servings 2 medium russet potatoes 1 tablespoon olive oil 3 garlic cloves, minced 1 (28-ounce) can crushed tomatoes 1/3 cup dry red wine- 1 1/2 teaspoons dried basil 1 teaspoon dried oregano 2 tablespoons minced fresh parsley salt freshly ground black pepper 1 cup all-purpose flour, plus more if needed fresh basil, for garnish (optional) Read More …

Buckwheat Noodles with Cabbage Potatoes Recipe

makes 4 to 6 servings 2 tablespoons olive oil 2 large yukon gold potatoes, peeled and cut in 1/4-inch slices salt and freshly ground black pepper 8 ounces savoy cabbage, shredded 2 garlic cloves, minced 4 fresh or dried sage leaves, chopped or crumbled 8 ounces buckwheat noodles or whole wheat fettuccine, broken into thirds 2 cups creamy cashew sauce 1/4 cup vegan parmesan or parmasio Read More …

Roasted Vegetable Bisque Recipe

makes 6 servings 1 large onion, coarsely chopped 2 medium carrots, coarsely chopped 1 large russet potato, peeled and cut into 1/2-inch dice 1 medium zucchini, thinly sliced 1 large ripe tomato, quartered 2 garlic cloves, crushed 2 tablespoons olive oil 1/2 teaspoon dried savory 1/2 teaspoon dried thyme salt and freshly ground black pepper 4 cups vegetable broth or water 1 tablespoon minced fresh parsley, for garnish Read More …

Bean Potato Salad Roasted Red Pepper Recipe

makes 4 servings 1 1/2 pounds small white potatoes, unpeeled 1 medium red bell pepper 1 can cannellini or other white beans-, drained and rinsed 3 green onions, minced 1 tablespoon capers 1/3 cup olive oil 3 tablespoons white wine vinegar 1 teaspoon dijon mustard 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper Read More …

Sweet Potato Broccoli Salad Pomegranate-Peanut Dressing Recipe

makes 4 to 6 servings 3 sweet potatoes, unpeeled 2 cups lightly steamed broccoli- florets 2 celery ribs, cut into 1/4-inch slices 2 green onions, minced 2 tablespoons chopped fresh parsley 1/4 cup creamy peanut butter- 1 teaspoon minced fresh ginger 1/4 cup grapeseed oil 1/4 cup fresh lemon juice 1/2 teaspoon sugar salt and freshly ground black pepper 1/4 cup crushed unsalted roasted peanuts, for garnish 2 tablespoons fresh pomegranate seeds or 1/4 cup sweetened dried cranberries, for garnish Read More …

Indonesian Potato Salad Recipe

makes 4 to 6 servings 1 1/2 pounds small white potatoes, unpeeled 1 cup frozen peas, thawed 1/2 cup shredded carrot 4 green onions, chopped 1 tablespoon grapeseed oil 1 garlic clove, minced 1/3 cup creamy peanut butter 2 teaspoons sugar 1/2 teaspoon asian chili paste 2 tablespoons soy sauce 1 tablespoon rice vinegar ¾ cup unsweetened coconut milk 3 tablespoons chopped unsalted roasted peanuts, for garnish Read More …

Quick Pinto-Potato Empanadas Recipe

makes 4 empanadas 1 1/2 cups cooked or 1 can pinto beans-, drained and rinsed 1 small baked russet potato, peeled and coarsely chopped 1/2 cup tomato salsa 1/2 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 sheet frozen puff pastry, thawed Read More …

Lentil Walnut Pasties Recipe

makes 4 to 6 pasties 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 2/3 cup vegan margarine, softened 1/3 cup soy milk 1 tablespoon olive oil 1 small potato, peeled and shredded 1 medium carrot, finely chopped 1/2 cup minced onion 2 garlic cloves, minced 1 teaspoon soy sauce 1/2 teaspoon dried thyme 1/2 teaspoon dried savory 1/4 teaspoon freshly ground black pepper 1 cup cooked brown lentils 1/2 cup finely chopped walnuts Read More …

Potato Samosas Recipe

makes 4 samosas 2 cups all-purpose flour salt ¾ cup water, or as needed 2 tablespoons unsweetened soy milk 4 tablespoons canola or grapeseed oil, plus more for frying 1 pound baking potatoes, peeled and cut into 1/2-inch dice 1 large yellow onion, chopped 1 teaspoon grated fresh ginger 2 teaspoons hot or mild curry powder or garam masala 1/2 teaspoon ground coriander 1/2 teaspoon turmeric 1/4 teaspoon ground cayenne Read More …

Japanese Chicken Curry Slow Cooker Recipe

serves 6 active time 10 minutes saute; pressure/manual (high) quick release 1 tablespoon vegetable oil 1 tablespoon minced garlic 1 tablespoon minced fresh ginger 1½ cups thickly sliced yellow onions 1 pound boneless, skinless chicken thighs, cut into bite-size pieces 1½ cups water 4 red potatoes, quartered 2 carrots, coarsely chopped ½ (8.1-ounce) package vermont curry (6 cubes) (see note) ½ cup full-fat coconut milk hot cooked rice or noodles (optional) Read More …

Tomato Seafood Stew Slow Cooker Recipe

recipe for: cioppino serves 4 active time 20 minutes pressure/manual (high); saute natural/quick release 1 (14.5-ounce) can fire-roasted diced tomatoes 1 cup diced yellow onions 1 cup chopped carrots or bell pepper 1 cup water 1 cup white wine or chicken broth 2 tablespoons minced garlic 2 teaspoons fennel seeds, toasted and ground 1 tablespoon tomato paste 1 teaspoon dried oregano 1 teaspoon red pepper flakes, plus more for garnish 2 bay leaves salt 4 cups mixed seafood, such as white fish chunks, peeled shrimp, bay scallops, shelled mussels, and calamari rings 1 to 2 tablespoons fresh lemon juice crusty bread, toasted Read More …

Crock Pot Maple Cranberry Apple Chicken Slow Cooker Recipe

1 lb. chicken thighs, boneless and skinless 1 medium white onion, sliced 2 medium sweet potatoes, peeled and diced 2 medium apples, peeled and diced 3/4 cup fresh cranberries 2 tbsp olive oil 3 tsp maple syrup 1 tsp pumpkin pie spice extra dash nutmeg. dash of salt. dash of pepper. Read More …

Crock Pot Indian Curry Chicken Slow Cooker Recipe

1.5 lbs. boneless, skinless chicken thighs 1 (13.5 oz.) can coconut milk 1 tbsp agave nectar 1 tbsp red chili paste 1 tbsp curry powder 1 tsp fish sauce 3-4 cloves garlic, diced 1-inch knob of ginger, diced 1 onion, sliced 1 green pepper, diced 2-3 sweet potatoes, diced Read More …

Mexican Chicken Soup Slow Cooker Recipe

1 cup (160 g) chopped onion 1 cup (100 g) thinly sliced celery ½ teaspoon minced garlic 1 tbsp (15 ml) oil 1½ pounds (680 g) boneless, skinless chicken breasts-, cubed 3 cups (700 ml) low-salt chicken broth 2 cups (520 g) low-salt salsa 2 large potatoes, cubed 115g diced green chilies 115g cheddar cheese, shredded Read More …

Chicken Corn Soup Slow Cooker Recipe

1 pound (455 g) boneless skinless chicken breast-, cubed 1 cup (160 g) chopped onion ½ teaspoon minced garlic ¾ cup (98 g) sliced carrots ½ cup (50 g) chopped celery 2 medium potatoes, cubed 340g cream-style corn 340g frozen corn 475 ml low-salt chicken broth ¼ teaspoon pepper Read More …

Beef and Rice Stew Slow Cooker Recipe

½ cup (80 g) sliced onion 1 pound (455 g) extra-lean ground beef- ½ cup (93 g) uncooked long-grain rice 2-3 potatoes, diced 1 cup (100 g) diced celery 508 g no-salt-added kidney beans-, drained ¼ teaspoon pepper ½ teaspoon chili powder 1 tsp worcestershire sauce 1 cup (245 g) no-salt-added tomato sauce Read More …

Pork Stew Slow Cooker Recipe

1 pound (900 g) ground pork 560g low-salt cream of mushroom soup 1 pound (455 g) frozen green beans 2-3 potatoes, diced 1 cup (130 g) chopped carrots 1 cup (160 g) diced onions 700 ml water ½ cup (50 g) chopped celery ¼ teaspoon black pepper ¼ teaspoon garlic powder Read More …

Vegetarian Stew Slow Cooker Recipe

1 cup (110 g) cubed potatoes ½ cup (65 g) sliced carrots 1 cup (160 g) chopped onion ½ cup (50 g) chopped celery 360 g no-salt-added stewed tomatoes 700 ml low-salt vegetable broth 1 teaspoon thyme ½ teaspoon parsley ½ cup (95 g) brown rice 1 pound (455 g) frozen green beans 1 pound (455 g) frozen corn 5¾ cups (1.4 l) low-salt vegetable juice Read More …

Pork and Sweet Potato Dinner Slow Cooker Recipe

3 pounds (1.3 kg) boneless pork loin roast 2-3 sweet potatoes, peeled 2 medium apples, sliced ¼ cup (60 ml) apple juice or white wine 2 tbsps (30 g) brown sugar ½ teaspoon apple pie spice Read More …

Chicken and Dumplings Slow Cooker Recipe

for the soup: 560 g cubed cooked chicken 1 4 l low-salt chicken broth 1 tablespoon 4 g fresh parsley 1 cup (160 g) chopped onion 1 cup (100 g) chopped celery 2-3 potatoes, diced 340g frozen green beans 1 cup (130 g) sliced carrots for the dumplings: 250 g flour 4 tsps (18 g) baking powder ¼ cup (60 ml) egg substitute 1 tbsp (15 ml) olive oil ½ cup (120 ml) skim milk Read More …

Seamans Dip Seafood Recipe

213 g canned red salmon 2 avocados – peeled & chopped 1 lime – grated rind and juice 4 tomatoes – skinned, – de-seeded and chopped 50 g curd cheese 2 fresh green chilies, -de-seeded & finely chopped 2 tb greek strained yogurt salt and black pepper. -(to taste) -to serve- tortilla chips. oven-baked potato skins. crudites. Read More …

Microwave Salmon Stuffed Potatoes Seafood Recipe

1 can salmon – (7 1/2 oz.) 4 baking potatoes – about 7 oz. each 1 cup shredded monterey jack cheese 1/4 cup milk 1 egg – beaten 2 tablespoons margarine 2 tablespoons minced onions 2 tablespoons diced green chiles 1/8 teaspoon black pepper Read More …

Pirates Pie Seafood Recipe

418 g canned pink salmon 25 g butter or margarine 1 sm leek 1 red pepper – de-seeded and chopped 200 g canned sweetcorn kernels – drained 25 g plain flour 110 ml milk salt and pepper – to taste. 750 g old potatoes – peeled and cooked 75 g cheddar cheese, grated 3 tb tomato ketchup -or- brown sauce -or- mild mustard Read More …

Easy Salmon Fish Cakes Seafood Recipe

213 g canned pink salmon 500 g cold mashed potato 100 g cheddar cheese, grated flour – for dusting. 1 egg – beaten 100 g fresh breadcrumbs -(white or wholemeal) vegetable oil, for frying. Read More …

Halibut Baked with Herbs Seafood Recipe

2 pounds halibut fillets – (6 fillets) 3 tablespoons butter or margarine – cut up 3 tablespoons lemon juice herb mix no. 1 1 teaspoon onion flakes, dried and rehydrated – drained 1 teaspoon dry mustard 1/2 teaspoon oregano leaves 1/4 teaspoon marjoram leaves 1 teaspoon paprika dash pepper. herb mix no. 2 1/2 cup rice chex – crushed finely 1/2 cup instant potato flakes 1/3 cup freshly grated parmesan cheese 1 teaspoon sweet basil 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1 tablespoon parsley flakes 1/4 teaspoon paprika Read More …

Baby Buffalo Cottage Pie Pressure Cooker Recipe

makes 1¾ cups or 14 (1-ounce) ice-cube tray servings – cooker: any size – time: 5 minutes at high pressure 1 teaspoon light olive oil or butter (optional) ¼ pound 4 ounces lean ground buffalo (bison), or ground beef-, or ground lamb 1 small shallot, minced 1 small carrot, peeled and chopped into ½-inch pieces (1/3 cup) 1 small potato, peeled and chopped into ½ inch pieces (¾ cup) ¾ cup unsalted chicken broth small pinch dried or fresh thyme 8 fresh green beans, ends trimmed and cut into ½-inch pieces (1/3 cup) ¼ cup frozen green peas Read More …

Baby Potato Zucchini Puree Pressure Cooker Recipe

makes 2 cups or 16 (1-ounce) ice-cube tray servings – cooker: any size – time: 3 minutes at high pressure 4 small zucchini, ends trimmed and cubed 1 large yukon gold potato, finely diced (peeling is optional) ½ cup filtered water 3 to 4 tablespoons grated parmesan cheese 1 tablespoon olive oil Read More …

Tzimmes Pressure Cooker Recipe

serves 10 – cooker: 5- to 7-quart – time: 5 minutes at high pressure 4 medium sweet potatoes, peeled and cut into 1-inch slices 5 large carrots, peeled and sliced into 1-inch chunks 2 cups butternut squash, peeled and diced into 1-inch pieces 2 cups pitted prunes 1 cup dried apricot halves ½ cup golden raisins 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground cardamom 2 tablespoons brown sugar 1 cup orange juice Read More …

Mixed Vegetables in Parchment with Garlic Cream Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 6 minutes at high pressure garlic cream: 1/3 cup creme fraiche or plain greek yogurt grated zest of ½ lemon 1 clove garlic, pressed vegetable packets: 4 (13-inch-square) sheets parchment paper 6 ounces fresh mushrooms, a mixture of types or just one, thickly sliced or quartered 1 small garnet yam, peeled and cut into ½-inch-thick slices 2 small red new potatoes, unpeeled and cut into ½-inch-thick slices 1 medium zucchini, cut into ¼-inch-thick slices on the diagonal 1 small leek (white part only), cut into quarters lengthwise, washed well, then cut in half lengthwise ¾ to 1 cup frozen edamame or peas dried thyme or favorite salt-free herb blend sea salt and freshly ground black pepper 4 tablespoons chicken or vegetable broth 4 tablespoons madeira 4 teaspoons olive oil 2 cups water Read More …

Mushroom Bourguignon Pressure Cooker Recipe

serves 6 – cooker: 6- to 8-quart – time: 10 minutes at high pressure 5 tablespoons olive oil 2 large portobello mushrooms, stems and black gills removed, thickly sliced, then cut into chunks 2 pounds cremini mushrooms, sliced sea salt and freshly ground black pepper 1 large yellow or white onion, finely chopped 1 pound carrots, cut into 1-inch pieces on the diagonal 2 cloves garlic, finely chopped 2 tablespoons potato starch (not potato flour) or rice flour 1 pound baby new white or red potatoes, scrubbed, unpeeled, and quartered 1 rib celery, cut into ½-inch-thick slices on the diagonal 2 cups dry red wine- 3 cups beef, chicken, or vegetable broth 1 teaspoon dried herbes de provence 2 bay leaves 2 tablespoons tomato paste 2 tablespoons cornstarch dissolved in 2 tablespoons cold water Read More …

Sweet Potato Stew with Green Chard Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 7-quart – time: 3 minutes at high pressure com serve this ladled over cooked rice, quinoa, or other grain of your choice 2 tablespoons olive oil 1 teaspoon cumin seeds 1 medium white onion, diced 1 jalapeno pepper, seeded and minced (adjust quantity to suit your taste) ½ teaspoon turmeric 1 tablespoon peeled minced fresh ginger 1 teaspoon sea salt, plus more to taste 2 medium sweet potatoes, peeled and cut into ½-inch cubes 1 teaspoon ground coriander ¾ cup water 1 bunch swiss chard, both stems and leaves coarsely chopped 1 (14-ounce) can unsweetened coconut milk ¼ cup finely chopped fresh cilantro lime wedges, for serving bacon-braised greens serves 6 – cooker: 5- to 8-quart – time: 8 minutes at high pressure 4 slices bacon, diced ½ white onion, diced 2 cloves garlic, crushed 1 bunch kale, washed well, center ribs removed, and chopped 1 bunch collard greens, washed well, stems trimmed off, and chopped 1 bunch mustard greens, washed well and chopped pinch sugar 3 cups chicken broth sea salt and freshly ground black pepper 2 to 3 tablespoons cider vinegar or juice of 1 lemon Read More …

Mashed Sweet Potatoes with Smoked Paprika Pressure Cooker Recipe

serves 6 to 8 – cooker: 5- to 8-quart – time: 7 minutes at high pressure 6 medium-large jewel yams (about 3 pounds), peeled and cut into 2-inch chunks sea salt 4 ounces soft fresh goat cheese ½ teaspoon smoked paprika, or to taste Read More …

Potatoes with Chiles Poblano and Goat Cheese Papas con Rajas Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 7-quart – time: 6 minutes at high pressure 1¼ pounds (about 4) russet potatoes, peeled and cut into 1½-inch chunks 1 tablespoon olive oil 1 medium white onion, cut in half and then into ¼-inch-thick half moons 4 to 6 green poblano chiles, to taste 1 cup crumbled soft goat cheese or queso fresco 3 tablespoons chopped fresh cilantro salt and freshly ground black pepper Read More …

Raclette with Fingerling Potatoes Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 6 minutes at high pressure 1 pound (about 12) fingerling potatoes, left unpeeled and pierced with a knife in several places 2 teaspoons salt, or as needed 12 ounces raclette or good-melting french hard mountain cheese like emmenthaler or gruyere, rind removed and thinly sliced freshly ground black pepper 3 green onions, trimmed and sliced diagonally in 1/8-inch strips cornichons, pickle- onions, caper berries (the big ones), and/or pickle- cauliflower (optional), for serving Read More …

Pressure Cooker Roasted Baby Potatoes Recipe

serves 4 – cooker: 5-to 7-quart – time: 5 minutes at high pressure 6 tablespoons olive or grapeseed oil 1½ to 2 pounds baby new potatoes (red, blue, white, or yellow; about 24), 1¾ to 2 inches in diameter, left unpeeled and each pierced a few times with the tip of a knife ½ cup vegetable broth sea salt, to taste hungarian sweet paprika, dried herbes de provence, chopped fresh chives or green onions, grated parmesan cheese, and/or freshly ground black pepper, for garnishing (optional) Read More …

Cauliflower Green Peas and Potatoes with Fresh Ginger and Spices Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 7-quart – time: 3 minutes at high pressure serve with basmati or saffron rice, if you like, and a nice green salad with radishes and cucumbers 2 tablespoons light olive oil, ghee, or melted butter 1 teaspoon cumin seeds 1 clove garlic (optional), minced 1 (2-inch) piece fresh ginger, peeled and grated 2 medium ripe plum tomatoes, seeded and diced 1 teaspoon turmeric ½ teaspoon ground coriander ¼ teaspoon sea salt, plus more to taste ¼ teaspoon red pepper flakes ¾ cup water 4 yukon gold potatoes (about 1½ pounds), diced (do not peel) 1 small head cauliflower (about 1½ pounds), leaves trimmed, cored, and broken into 1-inch florets 1½ cups frozen green peas, thawed 3 tablespoons chopped fresh cilantro freshly ground black pepper Read More …

Skordalia Greek Potato and Garlic Dip Pressure Cooker Recipe

makes about 2 cups pressure cooker: 5- to 7-quart pressure time: 6 minutes at high pressure 1 pound russet potatoes, peeled and cut into 2-inch chunks 4 to 12 cloves garlic, to taste, peeled 1 teaspoon sea salt 1/3 cup blanched almonds, whole or slivered, or pine nuts 1 cup extra virgin olive oil 1 tablespoon red wine vinegar freshly ground black pepper Read More …

Mashed Potatoes and White Beans with Ricotta Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 8 minutes at high pressure 1¼ pounds (about 4) russet potatoes, left unpeeled and quartered 1 can white beans-, drained and rinsed, or 2 cups cooked white beans- ¼ cup (½ stick) butter, at room temperature ½ cup low-fat or nonfat milk, soy milk, or other nondairy milk 1/3 cup whole-milk ricotta cheese 2 teaspoons salt few grinds black pepper Read More …

Goat Cheese Chive Mashed Potatoes for a Crowd Pressure Cooker Recipe

serves 12 – cooker: 7- to 8-quart – time: 6 minutes at high pressure 5 pounds russet potatoes, peeled and cut into 2- to 3-inch chunks 5 cloves garlic, peeled 2 teaspoons salt 1 (10-ounce) log fresh plain goat cheese 1 cup sour cream ½ cup (1 stick) unsalted butter, cut into pieces, at room temperature ½ cup finely chopped fresh chives few grinds black pepper Read More …

Winter Root Mash Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 5 minutes at high pressure 1 pound sweet potatoes, peeled and cut into 1-inch chunks 1 pound yukon gold potatoes, peeled and cut into 1-inch chunks 1 pound red potatoes, peeled and cut into 1-inch chunks ½ pound celery root (celeriac), peeled and cut into 1-inch chunks ½ pound rutabaga or turnips, peeled and cut into 1-inch chunks 3 cloves garlic, peeled 3 cups water pinch or two sea salt, plus more to taste ¼ cup (½ stick) unsalted butter, cut into pats 1 cup plain greek yogurt ½ cup grated parmesan cheese 3 tablespoons minced fresh chives, for garnish Read More …

Garlic Mashed Potatoes Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 6 minutes at high pressure 3 pounds yukon gold potatoes (10 to 12), peeled, cut into 2-inch chunks, and rinsed 6 cloves garlic, peeled ¾ cup milk or potato cooking water 3 to 5 tablespoons butter sea salt and a few grinds black pepper Read More …

Dairy-Free Olive Oil Mashed Potatoes with Chives Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 6 minutes at high pressure 3 pounds yukon gold potatoes, peeled or unpeeled and cut into 2-inch chunks 1 teaspoon sea salt about ½ cup extra virgin olive oil of your choice freshly ground white pepper 2 tablespoons minced fresh chives Read More …

Creamed New Potatoes with Almond Milk Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 6 minutes at high pressure 3 pounds red potatoes (10 to 12), peeled and cut into 2-inch chunks sea salt ½ cup plain almond milk 3 tablespoons butter or earth balance (to make vegan) freshly ground black pepper Read More …

Kitchari with Cumin Seeds Pressure Cooker Recipe

serves 4 – cooker: 6- to 8-quart – time: 15 minutes at high pressure serve it with a dollop of plain greek yogurt on top or a pat of butter or ghee swirled in, sprinkled with chopped cilantro if you happen to have some, and/or lemon or lime wedges and warm chapati or flour tortillas. 2 to 3 tablespoons ghee or neutral-tasting oil 1 heaping teaspoon white cumin seeds 1 cup split moong dal, rinsed and picked over for stones and debris 1 cup basmati rice, rinsed until the water runs clear 7 cups water few pinches salt, plus more to taste. about 2 to 3 cups mixed vegetables, cut into small, even-sized chunks, such as carrot and red potato (a favorite); or cauliflower, green beans, and peas; or zucchini and green bell pepper 1 bunch fresh spinach, rinsed well, leaves separated, thick stems discarded, and leaves cut across into thick ribbons Read More …

Braised Pork Belly and Kimchi Stew Pressure Cooker Recipe

serves 4 – cooker: 6- to 8-quart – time: 40 minutes at high pressure 1½ pounds slab pork belly, skin removed sea salt and freshly ground black pepper 1 large white onion, sliced 2 cups kimchi cut into pieces 2 inches long 2 medium carrots, cut into 1-inch chunks 8 ounces white mushrooms, sliced (at least 2 cups) 3 medium white or red new potatoes, cut into 1-inch chunks or quartered 3 tablespoons mirin ½ cup kimchi juice 1½ cups low-sodium chicken broth sliced green onions (white part and some of the green), for garnish. kimchi Read More …

Three-Bean Chili with Cilantro Cream Pressure Cooker Recipe

serves 6 – cooker: 5- to 8-quart – time: 10 minutes for beans-, 6 minutes for vegetables at high pressure chili ¾ cup dried white cannellini beans-, rinsed and picked over ¾ cup dried black beans-, rinsed and picked over ¾ cup dried cranberry beans- (borlotti), rinsed and picked over 8 cups water 2 tablespoons olive oil 1 large white onion, chopped 2 cloves garlic, minced 1 medium carrot, chopped 2 ribs celery, chopped 1 medium sweet potato, peeled and cut into ½-inch dice 2 cups frozen baby corn kernels, thawed 1 (4-ounce) can chopped roasted green chiles, drained 2 (14.5-ounce) cans diced tomatoes in juice, fire-roasted if possible, undrained 3 tablespoons sherry vinegar 2 tablespoons packed light brown sugar 4 teaspoons chili powder 1 tablespoon smoked paprika 2 teaspoons unsweetened cocoa powder ¼ teaspoon cayenne pepper 2 teaspoons sea salt, or to taste ½ teaspoon ground white pepper or freshly ground black pepper cilantro cream 1 cup sour cream 1/3 cup minced fresh cilantro 3 tablespoons fresh lime juice Read More …

Chicken Chili with Chayote and Sweet Potato Pressure Cooker Recipe

serves 6 to 8 – cooker: 5- to 8-quart – time: 10 minutes for beans-, 5 minutes for chili at high pressure 1 cup dried pinto beans-, soaked, drained, and rinsed with cold water 1 tablespoon dried epazote ½ cup white wine 1 pound ground chicken 1 medium red onion, chopped into ½-inch pieces 2 cloves garlic, chopped 2 large ribs celery, strings scraped off and chopped into ½-inch pieces 3 medium carrots, sliced ½ inch thick, the largest slices halved 1 medium or large red bell pepper, seeded and chopped into ½-inch pieces 1 medium sweet potato, peeled and chopped into ½-inch pieces 1 medium chayote, peeled, any seeds discarded, and chopped into ½-inch pieces 1½ cups frozen corn kernels 1 (14.5-ounce) can diced tomatoes in juice, undrained 3 to 4 teaspoons chili powder, to taste 1 teaspoon sea salt ½ teaspoon freshly ground black pepper 2 to 4 tablespoons masa harina, as needed Read More …

Irish Pub Lamb Stew with Butternut Squash Pressure Cooker Recipe

serves 4 – cooker: 6- to 8-quart – time: 22 minutes at high pressure 2 tablespoons olive oil 1 large yellow or white onion, sliced ½ inch thick 2 medium leeks (white part only), trimmed, cut in half lengthwise, rinsed well, and thinly sliced across 3 yukon gold or new white potatoes, cut into 1-inch-thick slices 3 tablespoons chopped fresh flatleaf parsley 4 lamb round-bone shoulder chops (about 2 pounds), trimmed of fat and cut into thirds (one section will have the flavorful round bone) 3 cups cubed (1-inch) peeled butternut squash sea salt and freshly ground black pepper 2 cloves garlic, sliced 6 whole cloves 1 bay leaf, broken in half 1½ cups chicken or vegetable broth Read More …

Jamaican Curry Goat Pressure Cooker Recipe

serves 8 – cooker: 5- to 8-quart – time: 40 minutes at high pressure ¼ cup olive oil ¼ cup jamaican hot curry powder, or to taste (if using regular curry powder, mix it with 2 teaspoons ground allspice) 3 pounds boneless goat shoulder, trimmed of excess fat sea salt 2 large white onions, chopped 1 to 2 habanero or scotch bonnet peppers, to taste, seeded and chopped 1 (2-inch) piece fresh ginger, peeled and minced 1 head garlic, broken into cloves, peeled, and chopped 2 (15-ounce) cans unsweetened coconut milk 1 (15-ounce) can tomato sauce 1 tablespoon dried thyme 3 cups water 5 yukon gold potatoes, peeled and cut into 1-inch chunks, or 3 cups cooked garbanzo beans- Read More …

Pork Tenderloin and Sauerkraut with Goat Cheese Mashed Potatoes Pressure Cooker Recipe

serves 4 to 6 – cooker: 6- to 8-quart – time: 20 minutes for tenderloin, 6 minutes for potatoes at high pressure goat cheese mashed potatoes 2 pounds (8 or 9) medium red or yukon gold potatoes, left unpeeled, halved 1 teaspoon salt ½ cup hot half-and-half 2 tablespoons butter 1 (6-ounce) log fresh goat cheese, crumbled few grinds freshly ground black or white pepper. pork tenderloin 2 tablespoons olive oil 2 (12- to 16-ounce) pork tenderloins, trimmed of silverskin and patted dry with paper towel 1 cup low-sodium chicken broth ¼ cup dry or sweet white wine, such as gewurztraminer 1½ teaspoons fennel seeds or caraway seeds 1 (16-ounce) package sauerkraut, drained and rinsed in a colander Read More …

Pork Ragout with Cider and Root Vegetables Pressure Cooker Recipe

serves 6 to 8 – cooker: 6- to 8-quart – time: 25 minutes at high pressure 2½ to 3 pounds boneless pork shoulder, trimmed of excess fat and cut into 2-inch cubes salt and freshly ground black pepper 2 tablespoons butter 2 tablespoons olive oil 1 large white onion, cut in half and thinly sliced into half moons 2 cloves garlic, minced 3 tablespoons all-purpose flour or potato starch 1 cup hard apple cider 1 cup dark beer 2 tablespoons dijon mustard 1 teaspoon ground coriander 1 teaspoon dried italian herb blend 1 large sweet potato, peeled and cut into 2-inch chunks 4 parsnips, peeled and cut into 2-inch chunks 1 medium turnip, peeled and cubed, or 1 bunch baby turnips, trimmed (no need to peel babies) Read More …

Beef Stew with Turnips Pearl Onions and Mushrooms Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 15 minutes for stew, 5 minutes for vegetables at high pressure 2 tablespoons olive oil 1½ pounds boneless beef chuck roast, cut into 1½-inch cubes 2 cloves garlic, chopped 1½ cups sliced (½-inch-thick) celery, widest slices halved crosswise ½ pound small white or cremini mushrooms, halved or quartered 2½ cups water 1 teaspoon sea salt, plus more to taste ½ teaspoon freshly ground black pepper, plus more to taste 2 cups peeled turnip wedges (about 2 medium turnips) 4 medium carrots, cut into ½- to ¾-inch rounds 1 (16-ounce) bag frozen whole pearl onions, thawed 2 large russet potatoes, peeled and cut into 1-inch cubes turnips Read More …

Beer-Braised Corned Beef and Cabbage Pressure Cooker Recipe

serves 4 to 8 – cooker: 6- to 8-quart – time: 60 minutes for meat, 6 minutes for vegetables at high pressure 1 (12-ounce) bottle beer, strong or mild-flavored, as desired 2 cups water or as needed 2 large white or yellow onions, each cut into 6 wedges 3 cloves garlic, peeled and smashed 1 (3- to 4-pound) corned beef brisket with pickling spice seasoning packet, rinsed 6 medium red potatoes, quartered 4 medium carrots, cut into 2-inch chunks on the diagonal 1 medium head white cabbage, cut into 8 wedges, each securely tied with kitchen twine dijon mustard, for serving. prepared horseradish, for serving. Read More …

Pot Roast with Root Vegetables Pressure Cooker Recipe

serves 4 to 6 – cooker: 6- to 8-quart – time: 35 minutes for meat, 2 minutes for vegetables at high pressure 2 tablespoons olive oil, or as needed 1 (3- to 3½-pound) boneless chuck roast, trimmed of as much fat as possible and blotted dry ½ teaspoon salt ¼ teaspoon freshly ground black pepper ¼ pound thick-sliced pancetta, diced, or ½ cup finely chopped thin-sliced prosciutto 3 cups beef broth ¾ cup fruity dry red wine- like chianti, barolo, or pinot noir 3 sprigs fresh thyme and a few parsley stems, tied securely together with kitchen twine 1 cup diced carrots (about 2 medium) 1 cup diced parsnips (about 2 medium) 1 cup diced celery, including some leaves (about 4 stalks) 1 cup diced turnips (1 or 2 medium) 1 medium leek (white part only), trimmed, cut in half lengthwise, rinsed well, and thinly sliced across 1 large white onion, cut into 8 wedges 4 medium red or yukon gold potatoes, each quartered 2 tablespoons all-purpose flour Read More …

Red Wine-Braised Beef Cheeks with Fennel and Sherry Pressure Cooker Recipe

serves 4 – cooker: 5- to 8-quart – time: 90 minutes at high pressure 3 tablespoons olive oil or avocado oil 1 large white onion, finely chopped 1 clove garlic, chopped 2 medium carrots, finely chopped 1 rib celery, finely chopped 1 cup finely chopped fennel bulb 4 (12-ounce) beef cheeks, trimmed of excess fat and gristle sea salt and freshly ground black pepper 1 cup unbleached all-purpose flour, spelt flour, or potato starch, on a plate for dredging 1½ cups dry red wine- 1 (28- to 32-ounce) can whole tomatoes in juice, crushed with your hands (3 cups) 3 tablespoons pedro ximenez sherry or port 1 tablespoon unsweetened cocoa powder 2 tablespoons tomato paste 1 bay leaf 4 strips orange zest Read More …

Veal Ragout with Red Wine Potatoes and Carrots over Wide Noodles Pressure Cooker Recipe

serves 4 – cooker: 5- to 8-quart – time: 20 minutes at high pressure 2-pounds boneless veal stew meat or veal shoulder, cut into 1½-inch chunks ¼ cup all-purpose flour ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 3 tablespoons olive oil 1 medium yellow onion, chopped 2 cloves garlic, crushed ½ pound baby carrots, or 3 medium carrots, sliced ½ inch thick ½ pound new red potatoes, cut in half, or whole baby fingerlings 1 teaspoon dried thyme or 5 sprigs fresh thyme 1 cup low-sodium chicken broth ¾ cup dry white or red wine- ½ cup frozen petite peas 4 sheets fresh lasagna noodles ½ cup shaved parmesan cheese Read More …

Bison Stew with Red Wine and Rosemary Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 20 minutes at high pressure 6 ounces sliced bacon, chopped 1½ pounds well-marbled chuck bison stew meat, cut into 1-inch cubes ¼ cup potato starch (not potato flour) or rice flour sea salt and freshly ground black pepper, to taste 2 tablespoons olive oil 1 large yellow or white onion, finely chopped 2 sprigs fresh thyme 1 sprig fresh rosemary 2 bay leaves 2 cups dry red wine- 3 medium carrots, cut into ½-inch-thick slices on the diagonal (if using baby carrots, trim and add whole) 3 ribs celery, sliced ½ inch thick ½ pound new red or white potatoes, cut into 1-inch chunks (small potatoes can be halved or quartered; don’t peel them) ½ cup tomato paste 2 cups beef broth Read More …

Gypsy Rabbit Stew with Yellow Peppers and Oven Polenta Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 14 minutes at high pressure oven polenta 1 cup coarse-grain yellow polenta or stoneground yellow or white cornmeal 3½ cups warm water or vegetable or chicken broth ¾ teaspoon sea salt 3 tablespoons unsalted butter ½ cup grated parmesan cheese (optional) rabbit 1 (2½- to 3½-pound) rabbit, cut into 6 or 8 pieces ½ cup all-purpose flour or potato starch flour 1 teaspoon sea salt 4 tablespoons olive oil 4 large yellow bell peppers, or 2 yellow and 2 red, seeded and sliced into rings 1 cup chicken broth or vegetable broth 1/3 cup dry white wine 1 tablespoon tomato paste 2 tablespoons minced fresh flatleaf parsley 2 tablespoons minced fresh chives 1 teaspoon minced fresh sage pinch minced fresh marjoram salt and freshly ground black pepper Read More …

Julies Beef Stew Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 7-quart – time: 15 minutes for meat, onions and 5 minutes for vegetables at high pressure 1½ pounds boneless beef chuck roast, cut into 1½-inch cubes ¼ cup all-purpose or whole-wheat pastry flour, lightly seasoned with salt and pepper 2 tablespoons olive oil 1 large yellow or white onion, chopped into ½-inch pieces 2 cloves garlic, chopped ¼ cup dry red wine- 2½ cups low-sodium beef broth 1 teaspoon sea salt ½ teaspoon freshly ground black pepper ¼ teaspoon dried thyme ¼ teaspoon dried rosemary 1 bay leaf 1½ cups sliced (½-inch-thick) celery, widest slices halved crosswise 4 medium carrots, cut into ½- to ¾-inch-thick rounds 2 large russet potatoes, peeled and cut into 1-inch cubes chopped fresh flatleaf parsley, for serving. Read More …

Chipotle Beef Stew Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 20 minutes at high pressure 3 pounds boneless stewing beef or chuck roast, cut into 1-inch cubes 1/3 cup potato starch (not potato flour) salt and freshly ground black pepper 3 tablespoons olive oil 1 large yellow or white onion, finely chopped 4 cloves garlic, minced 2 teaspoons ground cumin 1 (28-ounce) can whole tomatoes in juice 2 canned chipotle chiles in adobo plus 2 tablespoons adobo sauce 1 cup water 1 (1-pound) package wet-packed posole, rinsed several times, or 1 (15.5-ounce) can hominy, drained and rinsed Read More …

Salade Nicoise with Fresh Tuna Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 3 minutes at high pressure court bouillon poaching liquid 2 cups water 1/3 cup cider vinegar 1 slice onion 4 black peppercorns 1 bay leaf fresh parsley stems (optional) sea salt and freshly ground black pepper salad ¾ to 1 pound fresh tuna steaks 2 to 3 tablespoons olive oil 1 cup nicoise vinaigrette (recipe follows) assorted salad greens, such as butter lettuce, leaf lettuces, watercress, endive. assorted seasonal vegetables, such as sliced beets, cauliflower and/or broccoli florets, or asparagus, blanched or steamed until crisp-tender. 1 pound fresh green beans, trimmed, blanched until crisp-tender, refreshed in cold water, and drained 3 ripe roma tomatoes, quartered 8 small red new potatoes, steamed or boiled just until tender marinated artichoke hearts or roasted red bell peppers. 4 oil-packed anchovy fillets, drained just before serving and split in half lengthwise 2 hard-boiled eggs, quartered ¼ cup nicoise black olives 1 tablespoon nonpareil capers, rinsed freshly ground black pepper Read More …

Provencal Seafood and Vegetable Stew with Garlic Toasts Pressure Cooker Recipe

serves 6 – cooker: 6- to 8-quart – time: 5 minutes at high pressure garlic toasts 4 (¾-inch-thick) slices crusty bread cut from a 9-inch round loaf ½ cup mayonnaise 1 heaping tablespoon minced fresh chives 2 teaspoons fresh lemon juice 2 teaspoons sweet hungarian paprika 2 cloves garlic, halved lengthwise stew 6 tablespoons light olive oil 1 large white onion, chopped 3 cloves garlic, minced 1 pound boiling potatoes, cut into ½-inch cubes 2 medium carrots, cut into ¼-inch-thick rounds 1 fennel bulb, trimmed of stalks, sliced, and coarsely chopped 1 cup chopped green bell pepper 1 cup dry white wine 1 (28-ounce) can plum tomatoes in juice, undrained, cut into pieces with a knife in the can 2 cups bottled clam juice pinch sea salt 1 pound mussels, rinsed and debearded if necessary 1 pound non-oily firm white-flesh fish fillets, such as monkfish, cod, halibut, red snapper, or sea bass, cut into 1-inch pieces 8 ounces medium (31-40 count) shrimp, peeled and deveined, with tails left on 1 tablespoon finely chopped fresh tarragon 2 to 3 tablespoons pernod or other anise-flavored liqueur, to taste Read More …

Split Pea Soup with Wild Rice Pressure Cooker Recipe

serves 4 – cooker: 5- to 8-quart – time: 10 minutes at high pressure 1½ cups dried green or yellow split peas, rinsed and picked over 1 large white onion, chopped 2 ribs celery, finely chopped 1 medium carrot, chopped 1 large russet potato, peeled and cut into 1-inch cubes (about 2 cups) ½ cup wild rice 8 cups water or vegetable broth ½ teaspoon dried italian herb blend 3 tablespoons olive oil salt and a few grinds black pepper Read More …

Coconut Curry Lentil Soup Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 6 minutes at high pressure 2 tablespoons olive oil, plus more for serving 1 medium or ½ large white onion, finely chopped 1½ cups dried red lentils, picked over and rinsed in cold water until the water runs clear (this is very important or the lentils will get scummy) 1 small clove garlic, minced 1 (1-inch) knob fresh ginger, peeled and grated 1 to 2 teaspoons thai red curry paste, depending on how hot you like it 6 cups water 1 medium sweet potato, preferably a japanese white sweet potato, peeled and cut into ½-inch dice ¼ teaspoon turmeric sea salt ½ cup unsweetened coconut milk 1/3 cup chopped fresh cilantro, for garnish Read More …

Moong Dal and Vegetables Pressure Cooker Recipe

serves 4 as a main dish – cooker: 5- to 8-quart – time: 18 minutes at high pressure 1 cup dried moong dal 5 cups water ½ teaspoon turmeric 2 tablespons ghee or olive oil 1 teaspoon cumin seeds 1 (2-inch) piece fresh ginger, peeled and crushed or grated 2 medium plum tomatoes, seeded and chopped 2 teaspoons ground coriander about 2 to 3 cups mixed vegetables, cut into even-sized small chunks, such as broccoli florets, cauliflower florets, green beans, radish, eggplant, napa cabbage, potatoes, green bell pepper (do not use zucchini or swiss chard; they don’t taste good in this dal). 1 bunch fresh spinach, washed well, heavy stems discarded, and leaves cut across into thick ribbons 1 tablespoon tamarind juice or juice of 1 small lemon sea salt Read More …

Black Bean Sweet Potato Soup Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 40 minutes at high pressure 1½ cups dried black beans-, rinsed and picked over 1 small sweet potato, peeled and roughly chopped (about 1 cup) 1 large yellow onion, roughly chopped 1 large rib celery, roughly chopped a few tender celery leaves (2 to 3 tablespoons). 2 cloves garlic, peeled and smashed 4 cups chicken broth 4 cups water 2 tablespoons extra virgin olive oil ¼ cup fresh flatleaf parsley leaves and tender stems (from about 2 to 3 medium sprigs) 1 teaspoon ground cumin ¼ teaspoon ground coriander 4 large or extra-large eggs, for serving salt lime wedges, for serving (optional). Read More …

Mixed Seafood Marinara Pressure Cooker Recipe

makes 3½ cups, enough for 1 pound pasta – cooker: 5- to 7-quart – time: 6 minutes at high pressure 3 tablespoons olive oil ½ cup finely chopped white or yellow onion 1 clove garlic, minced 3 tablespoons tomato paste 1 (28-ounce) can crushed tomatoes 1 teaspoon dried italian herb blend ½ cup dry white wine ½ cup water or bottled clam juice freshly ground black pepper sea salt ½ pound bay scallops (left whole) or sea scallops, cut into quarters, rinsed and patted dry ½ pound medium to large (23-30 count) shrimp, peeled and deveined 1 (6.5-ounce) can chopped clams 8 fresh basil leaves, chopped cleaning calamari Read More …

Vegetarian Borscht with Porcini Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 10 minutes at high pressure ½ ounce (½ cup) dried porcini mushrooms 1 cup hot water 1 bunch red beets, greens trimmed off and beets peeled and cut into bite-size dice 1 large white onion, coarsely chopped 2 medium red or white new potatoes, left unpeeled and diced 2 medium carrots, coarsely chopped 1 medium rutabaga, peeled and cut into bite-size dice 1 heaping teaspoon dried dill, dried tarragon, or mixed herb blend, such as italian herbs or mrs. dash 2 (3- to 4-inch-long) strips orange zest ¼ cup dry red wine-, such as merlot or pinot noir, or cider vinegar 1 (32-ounce) container vegetable broth 2 tablespoons tomato paste ¼ teaspoon freshly ground black pepper, or to taste sea salt 1 (16-ounce) container sour cream, imitation sour cream, or plain greek yogurt, for serving Read More …

Vegetable Soup with Parmesan Garlic Toasts Pressure Cooker Recipe

serves 6 to 8 – cooker: 5- to 7-quart – time: 10 minutes at high pressure parmesan garlic toasts ½ french baguette, split horizontally in half ½ cup mayonnaise ½ cup sour cream or plain greek yogurt 1 cup grated parmesan cheese 2 cloves garlic, pressed 1 heaping tablespoon minced fresh flatleaf parsley soup 2 tablespoons olive oil 2 leeks (white parts only), trimmed, cut in half lengthwise, rinsed well, and thinly sliced across 2 (2-finger) pinches saffron threads or 1/8 teaspoon ground saffron 10 ounces fresh green beans, ends trimmed and cut into 1-inch pieces 3 large carrots, chopped 3 small zucchini, cut into ½-inch-thick rounds 2 roma tomatoes, seeded and chopped 3 medium yukon gold potatoes, peeled and cut into 1-inch cubes 2 cloves garlic, minced ¼ cup finely chopped fresh flatleaf parsley 4 cups vegetable broth 4 cups water 2 (15-ounce) cans cannellini beans-, drained and rinsed, or 3 cups cooked beans- sea salt and freshly ground black pepper 2 to 3 tablespoons basil pesto, to taste, homemade or store-bought Read More …

Winter Minestrone Pressure Cooker Recipe

serves 6 – cooker: 5- to 8-quart – time: 10 minutes at high pressure 3 tablespoons olive oil 1 large white or yellow onion, finely chopped 2 ribs celery, finely chopped 2 cloves garlic, minced or pressed 1½ teaspoons dried italian herb blend ¼ cup pearl barley, rinsed and drained 2 medium white or red waxy potatoes (about 12 ounces), left unpeeled and cut into bite-size pieces 2 medium carrots, diced 1 large turnip, peeled and diced 8 cups vegetable broth, homemade preferred ¼ cup tomato paste 1 (15-ounce) can cannellini or red kidney beans-, undrained, or 1¾ cups cooked beans- 2/3 cup small soup pasta (shells, ditali, or orzo) 2 cups finely shredded green cabbage sea salt and freshly ground black pepper 1½ cups shredded monterey jack cheese, for serving Read More …

Sweet Potato Vichyssoise with Croutons Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 7-quart – time: 7 minutes at high pressure whole wheat croutons 8 ounces whole wheat bread, sandwich style or artisan, torn into small uneven pieces to make about 4 cups 3 tablespoons unsalted butter 3 tablespoons olive oil soup 2 tablespoons butter 1 large white onion, chopped 3 medium leeks (white part only), trimmed, cut in half lengthwise, rinsed well, and sliced across about ¾-inch thick 1 clove garlic, chopped 4 cups roughly chopped peeled sweet potatoes (about 1-inch chunks) (about 2 large sweet potatoes) 2 medium carrots, chopped 4 cups water or vegetable broth, or as needed ¼ cup dry white wine ½ teaspoon sea salt ½ teaspoon ground white pepper 1 cup half-and-half or unsweetened soy milk minced fresh flatleaf parsley, for serving (optional). Read More …

Indian Spiced Carrot-Orange Soup Pressure Cooker Recipe

serves 8 – cooker: 6- to 8-quart – time: 12 minutes at high pressure ¼ cup olive oil or butter 1 large white onion, chopped 1½ tablespoons brown sugar 1 tablespoon mild or hot curry powder ½ teaspoon ground coriander ¼ teaspoon ground cardamom 2 large russet potatoes, peeled and cut into 1-inch cubes 2 pounds carrots (about 10 medium), thickly sliced ½ cup orange juice 6 cups vegetable broth, or as needed 1 tablespoon honey freshly grated nutmeg sea salt and freshly ground black pepper Read More …

Mexican Salsa Minestrone Pressure Cooker Recipe

serves 6 – cooker: 5- to 8-quart – time: 10 minutes at high pressure 10 cups vegetable broth or chicken broth, homemade preferred 1 cup chunky tomato salsa, store-bought or homemade ½ large white or yellow onion, finely chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon dried basil 2 white or red waxy potatoes, left unpeeled and cut into bite-size pieces 2 medium carrots, diced 1 cup diced zucchini 1 cup chopped fresh green beans 1 cup diced peeled chayote (1 medium chayote) 1 cup frozen white corn kernels ½ cup frozen petite peas ½ cup small soup pasta, such as rosmarina or orzo sea salt and freshly ground black pepper ½ cup chopped fresh cilantro Read More …

Braised Chicken Thighs with Potatoes Pressure Cooker Recipe

serves: 4 pressure level: high release: quick time: 20 minutes 8 (5- to 7-ounce) bone-in chicken thighs, trimmed salt and pepper 1 tablespoon vegetable oil 1 onion, chopped fine 3 garlic cloves, minced 2 tablespoons all-purpose flour ½ cup dry white wine ¾ cup low-sodium chicken broth 2 pounds small red potatoes, halved 1 tablespoon minced fresh tarragon Read More …

Corned Beef and Cabbage Pressure Cooker Recipe

serves: 6 to 8 pressure level: high release: natural time: 1½ hours plus 12 minutes for vegetables 1 (3- to 4-pound) corned beef brisket, fat trimmed to ¼-inch and rinsed 3 cups low-sodium chicken broth 3 cups water 2 bay leaves 3 whole black peppercorns 1 tablespoon minced fresh thyme or 1 teaspoon dried ½ teaspoon whole allspice 1½ pounds small or medium red potatoes 10 carrots, peeled and cut into 3-inch pieces 1 head green cabbage, cut into 8 wedges Read More …

Weeknight Pot Roast and Potatoes Pressure Cooker Recipe

serves: 4 to 6 pressure level: high release: natural time: 30 minutes 1 (10.5-ounce) can condensed french onion soup 2 tablespoons tomato paste ½ ounce dried porcini mushrooms, rinsed and minced 1 (2½- to 3-pound) boneless beef chuck-eye roast, trimmed and cut across grain into 1-inch slices 2 pounds small or medium yukon gold potatoes Read More …

Hearty Beef Stew Pressure Cooker Recipe

serves: 6 pressure level: high release: natural time: 25 minutes 3 pounds boneless beef short ribs, trimmed and cut into 1-inch pieces salt and pepper 2 tablespoons vegetable oil 2 onions, chopped 2 tablespoons tomato paste 1 tablespoon minced fresh thyme or 1 teaspoon dried ? cup all-purpose flour 1 cup dry red wine- 2 cups beef broth 1½ pounds red potatoes, cut into 1-inch pieces 1 pound carrots, peeled and sliced 1 inch thick ¼ cup soy sauce 2 bay leaves 1½ cups frozen peas ¼ cup minced fresh parsley Read More …

Old-Fashioned Beef and Vegetable Soup Pressure Cooker Recipe

serves: 8 pressure level: high release: natural time: 15 minutes 1 pound boneless beef short ribs, trimmed and cut into ½-inch pieces salt and pepper 2 tablespoons vegetable oil 8 ounces cremini mushrooms, trimmed and sliced ½ inch thick 1 onion, chopped fine 2 tablespoons tomato paste 2 teaspoons minced fresh thyme or ½ teaspoon dried 1 garlic clove, minced 2 tablespoons all-purpose flour ¼ cup dry red wine- 6 cups beef broth 1 pound red potatoes, cut into ¾-inch pieces 3 carrots, peeled and cut into ½-inch pieces 2 celery ribs, cut into ½-inch pieces 2 bay leaves 2 tablespoons minced fresh parsley Read More …

Easy Portuguese Kale Soup Recipe

6 tbsp. olive oil 2 lg. onions, chopped 6 cloves garlic, minced 3 carrots, peeled and diced 1 c. minced celery 4 qts. water 1 c. dry red wine- 1 (35 oz.) can whole tomatoes, chopped, with juice 2 bay leaves salt and pepper. 4 lg. potatoes, peeled and diced 1 1/2 lbs. linguica 1 1/2 lbs. kielbasa 1 1/2 lbs. fresh kale, chopped or 2 (10 oz.) pkg. frozen chopped kale grated romano cheese. Read More …

Authentic Portuguese Vegetable Soup Recipe

1 lb. kielbasa, cut in bite size pieces 1 1/2 tbsp. olive oil 1/2 c. onion 1 garlic clove, minced 2 1/2 c. diced potatoes 5 c. real chicken stock 1 1/2 c. chopped tomatoes 1 can kidney beans- 1/4 lb. chopped kale 3/4 tsp. pepper 2 tsp. salt Read More …

Portuguese Red Bean Soup Recipe

2 c. red beans- 1 sm. onion 1 clove garlic, cut fine 1 lg. potato, diced salt and pepper to taste. 1/8 tsp. paprika chopped parsley (optional). dash of cayenne pepper. 1 can tomato sauce 1 tbsp. shortening 2 qt. water 1-2 tbsp. lemon juice 1 sm. head cabbage, chopped 1/2 c. macaroni any kind of smoked sausage. Read More …

Simple Portuguese Bean Soup Recipe

2 lbs. dried kidney beans- 4 ham shanks 4 cans budweiser beer 4 beer cans water 1 lg. serving spoon granulated chicken bouillon 10 cloves garlic 3 lg. onions, diced 2 lg. bell peppers, diced 5 stalks celery, diced 1/4 c. liquid smoke 1/4 c. worcestershire sauce 2 lbs. portuguese sausage (1 lb. sliced, 1 lb. diced) 1 can (10) tomatoes, smashed 1/2 can (10) tomato sauce 5 lg. potatoes, diced 1/2 to 3/4 inch 1/2 head cabbage, shredded 1 lb. macaroni Read More …

Portuguese Soup Stone Soup Recipe

1/4 c. olive oil 2 onions, diced 1 clove garlic, minced 3 carrots, chopped 3 potatoes, chopped 1/2 cabbage, chopped 2 qts. brown stock or rich beef broth 1 1/2 lbs. sweet italian sausage, sliced 3 c. canned tomatoes 2 c. cooked red kidney beans- Read More …

Best Portuguese Kale Soup Recipe

1 lb. stew beef (cut into 1-inch cubes) 1/2 lb. linguica or chourigo (cut into slices) (portuguese sausage) 1-2 qt. water dash of salt. 3 lg. potatoes, cubed 3 carrots, cubed 1 bunch kale, chopped, or 1 pkg. frozen kale, defrosted 1/2 cabbage, chopped 1/2 pkg. elbow macaroni 1 can white kidney beans- (optional) Read More …

Portuguese Bean Soup Recipe

2 lb. portuguese sausage 1 lb. ham hock 1 onion, sliced 2 qt. water 2 carrots, diced 3 potatoes, diced 1 sm. cabbage, chopped 1 can (8 oz.) tomato sauce 2 cans (16 oz.) red kidney beans- Read More …

Nested Eggs with Potato Blini and Dill Cream Recipe

serves 6 4 tbsps. creme fraiche 2 tbsps. chopped fresh dill 3 large red-skinned potatoes, scrubbed but not peeled 2 tsps. chopped onion 2 tbsps. buttermilk 1/2 tsp salt 1/4 tsp cayenne pepper 2 large egg yolks 6 large eggs, separated 3 tbsps. oil for frying 2 tsps. black caviar (optional) Read More …

Smoked Trout Frittata with Potatoes Horseradish Chives Recipe

serves 6 2 medium red-skinned potatoes, thinly sliced 1 tsp salt 3 large eggs 3 large egg whites 1/4 cup whole milk 1/2 tsp white pepper 2 tsps. extra-virgin olive oil 1 cup sliced sweet onions 1 cup smoked trout, flaked 1/4 cup crumbled goat cheese 1 tbsp freshly grated horseradish 1 tbsp chopped chives Read More …

Breakfast Burritos with Chicken Eggs and Salsa Recipe

serves 6 2 tbsp red pepper flakes 1 tsp minced garlic 1/2 tsp ground coriander 1/2 tsp ground cumin 2 tsps. smoked paprika 1 1/2 tsps. chopped oregano 1 (6-8 oz.) boneless, skinless chicken breast-, cooked and shredded 3 tbsps. extra-virgin olive oil 1/2 cup shredded potato 6 scallions, ends trimmed and coarsely chopped 1/2 cup sliced mushrooms 8 large eggs 1/2 tsp salt 1/2 tsp freshly ground black pepper 2 tbsps. unsalted butter 1/2 cup shredded cheddar cheese 1/2 cup shredded monterey jack cheese 6 large flour tortillas, cooked 1 cup fresh tomato salsa Read More …

Gorgonzola Sausage Frittata Recipe

serves 6-8 2 medium red-skinned potatoes 1 tsp salt 2 tbsps. extra-virgin olive oil 8 oz. italian sausage 6 large eggs 1/2 tsp ground black pepper 1 red bell pepper, stem and seeds removed, sliced into thin strips 1/4 cup crumbled gorgonzola or other blue cheese 1/4 cup basil leaves, sliced into chiffonade using a sharp knife or mandolin, cut the potatoes into thin slices. place them into a large skillet and add enough water just to cover. stir in 1/2 tsp salt. bring the water to a boil over medium-high heat. cook for 4-5 minutes, until the potatoes are just tender but not falling apart. drain and allow the potatoes to cool. in a medium skillet, heat 1 tbsp olive oil over medium heat. add the sausage and cook until lightly browned and cooked through, about 4-5 minutes. remove the sausage from the heat and drain off any excess fat. Read More …

Old-Fashioned Beef Stew Recipe

makes 6 to 8 servings 3 pounds boneless beef chuck ¾ teaspoon salt freshly ground black pepper 2 to 3 tablespoons olive oil (possibly a little more) 2 medium red or yellow onions, chopped 3 tablespoons unbleached all-purpose flour 3 to 4 cups beef broth (boxed, canned, or reconstituted from bouillon) 1 tablespoon tomato paste 1 tablespoon minced garlic (about 3 good-sized cloves) 1 teaspoon dried thyme 2 bay leaves 1 pound (about 15) red creamer potatoes, halved 1 pound baby carrots, left whole Read More …

Baked Stuffed Potatoes Recipe

makes 1 or 2 servings 1 medium-large russet potato (¾ pound) 1 tablespoon olive oil ½ cup minced red or yellow onion ¼ teaspoon minced garlic (half a small clove) 1 ounce (about 1 cup, lightly packed) fresh baby spinach, finely chopped ¼ cup sour cream 2 tablespoons minced scallion (green tops only) ½ teaspoon salt 1/8 teaspoon freshly ground black pepper 2 tablespoons grated sharp cheddar cheese Read More …

White Cheddar Mashed Potato Soup Recipe

makes 5 to 7 servings 2 tablespoons olive oil 1 medium yellow onion, chopped 1 tablespoon ground cumin 1 tablespoon minced garlic (about 3 good-sized cloves) 1½ teaspoons salt 3 cups water 4 medium-large russet potatoes (about 3 pounds), cut into small chunks 1½ cups milk ¾ cup (packed) grated white cheddar cheese red pepper flakes freshly ground black pepper Read More …

Sandwich Bread Recipe

prep time: 30 minutes – start to finish: 3 hours 45 minutes – makes 1 loaf (16 slices) ¾ cup warm water (105°f to 115°f) 1 tablespoon fast-acting dry yeast ¾ cup plus 1 tablespoon tapioca flour ½ cup white rice flour ¼ cup garbanzo and fava flour ¼ cup sweet white sorghum flour ½ cup plus 2 tablespoons potato starch 1½ teaspoons salt 1½ teaspoons gluten-free baking powder 1 teaspoon xanthan gum 2 eggs ¼ cup sugar ¼ cup sunflower oil 1 teaspoon guar gum ½ teaspoon apple cider vinegar cooking spray (without flour) Read More …

Instant Pot Khichdi Khichri Recipe

servings : 4 portions 1/2 cup small grain rice 1/4 cup arhar dal toor dal/ split pigeon peas 1/4 cup dhuli moong dal skinless petite yellow lentils 2 tablespoons ghee 1 teaspoon cumin seeds 6-8 whole peppercorns 2 bayleaves 4-5 cloves 2 cardamoms whole 1 teaspoon ginger grated 1 green chilli / serrano chilli split lengthwise 6-8 cauliflower florets 1 potato quartered 1 carrot peeled and cut into 1 inch pieces (large ) 8-10 french beans- cut into 1 inch pieces 1/2 cup green peas frozen or fresh 1 teaspoon turmeric 1/2 teaspoon red chilli powder / paprika powder 1.5 teaspoons salt 5 cups water Read More …

Pressure Cooker Khichdi Khichri Recipe

servings : 4 portions 1/2 cup small grain rice 1/4 cup arhar dal toor dal/ split pigeon peas 1/4 cup dhuli moong dal skinless petite yellow lentils 2 tablespoons ghee 1 teaspoon cumin seeds 6-8 whole peppercorns 2 bayleaves 4-5 cloves 2 cardamoms whole 1 teaspoon ginger grated 1 green chilli / serrano chilli split lengthwise 6-8 cauliflower florets 1 potato quartered 1 carrot peeled and cut into 1 inch pieces (large ) 8-10 french beans- cut into 1 inch pieces 1/2 cup green peas frozen or fresh 1 teaspoon turmeric 1/2 teaspoon red chilli powder / paprika powder 1.5 teaspoons salt 5 cups water Read More …

Easy Dinner Rolls Recipe

prep time: 30 minutes – start to finish: 2 hours 15 minutes – makes 24 rolls ½ cup warm water (105°f to 115°f) 1 teaspoon unflavored gelatin 2¼ teaspoons fast-rising dry yeast ½ cup sorghum flour ½ cup brown rice flour ½ cup white rice flour cup garbanzo and fava flour cup tapioca flour ¾ cup cornstarch ¾ cup potato starch 2 eggs ½ cup gluten-free almond milk, rice milk, soymilk or regular milk ¼ cup honey 3 tablespoons sunflower oil or melted ghee 1 teaspoon apple cider vinegar 2 teaspoons xanthan gum 1½ teaspoons salt Read More …

Tunisian Fricassee Sandwich Recipe

makes 10 fricassee rolls: 1 tsp superfine (caster) sugar 1 tsp sea salt 1 egg 2 cups (250g) all-purpose (plain) flour about 1 tsp easy-blend dried yeast scant ½-2?3 cup (100-150ml) warm water vegetable oil, for deep-frying israeli salad: 2 ripe tomatoes, very finely chopped 1 small cucumber, very finely chopped ½ red onion, very finely chopped ½ green bell pepper, seeded and very finely chopped a handful of fresh flat-leaf parsley leaves, very finely chopped juice of ½ lemon, or to taste sea salt and black pepper, to taste a splash of olive oil fillings: harissa, to taste 5 x 6½oz (185g) cans good-quality tuna, drained and flaked 5 cold hard-boiled eggs, peeled and sliced 20 whole pitted (stoned) black olives 1lb 2oz (500g) cooked potatoes, sliced 2 tbsp capers, rinsed and patted dry 1 preserved lemon, drained and finely chopped Read More …

Trini Double Recipe

makes 12; serves 6 bara: 1 tsp active dry yeast scant 1/3 cup (80ml) warm water a pinch of superfine (caster) sugar generous 2 cups (270g) all-purpose (plain) flour ½ tsp sea salt 1 tsp curry powder vegetable oil, for deep-frying curried garbanzo beans- (chickpeas) or curried chana: 1 tbsp cumin seeds 1 tbsp vegetable oil 1 small onion, sliced 2 garlic cloves, crushed 1 tsp curry powder ½ tsp ground turmeric 14oz (400g) can garbanzo beans- (chickpeas) 2 potatoes, diced 1 fresh scotch bonnet chili, left whole but pierced sea salt, to taste a good handful of chopped fresh cilantro (coriander) tamarind chutney and tabasco or hot chili sauce, to serve Read More …

Kati Roll Recipe

makes 4 aloo gobi: 2 tbsp vegetable oil 1 heaped tsp mustard seeds 10 (fresh or dried) curry leaves 1 tsp cumin seeds ½ tsp ground turmeric ½ cauliflower, broken into small florets 3 large potatoes, cut into smallish cubes pinch of asafoetida (optional) sea salt and black pepper, to taste fresh cilantro (coriander) leaves 1 fresh red chili, thinly sliced (seeded or not is up to you) 4 parathas or other indian flatbreads ¼ red onion, sliced 1 quantity green chutney (see page 22), mixed with 2 tbsp plain yogurt to make the aloo gobi, heat the vegetable oil in a frying pan or skil et and add the mustard seeds, curry leaves, and cumin seeds. when the mustard seeds start to pop, add the turmeric, cauliflower, potatoes, and asafoetida, if using, and stir briefly. Read More …

Cranberry Sweet Potato Protein Mini Muffins Recipe

makes 48 mini muffins prep: 15 minutes cooking time: 25 minutes serving size 1 muffin calories 48 protein 1 g carbohydrates 7 g fat 2 g fiber 11/2 cups cooked sweet potato flesh 11/2 cups wheat flour or oat flour 20 g unflavored collagen peptides power or vanilla whey protein isolate powder 1 teaspoon baking powder 1/2 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground turmeric pinch of sea salt 1/3 cup unsweetened applesauce 1 egg plus 1 egg white, lightly beaten 2/3 cup unsweetened almond milk juice of 1/2 orange 4 tablespoons melted coconut oil 1 tablespoon vanilla extract 1/3 cup coconut sugar 1/4 teaspoon (1 g) stevia 1/2 cup dried cranberries 1/3 cup crushed raw walnuts or pecans (optional) Read More …

Healthy Roasted Vegetables Recipe

makes 6 :servings prep: 10 minutes cooking time: 30 minutes serving size 1/6 of recipe calories 141 protein 3 g carbohydrates 24 g fat 5 g fiber 4 g sugar 4 g sodium 25 mg 1 small butternut squash, peeled and cut into 1-inch cubes 5 purple fingerling potatoes, quartered 1 cup small cauliflower florets 1 medium zucchini, cut into discs 1 red bell pepper, seeded and sliced juice of 1/2 lemon sea salt and black pepper red pepper flakes for the herb mix 2 tablespoons olive oil or olive oil spray to save on calories 1 tablespoon dried thyme 2 teaspoons dried oregano 2 tablespoons balsamic vinegar (optional) sea salt and black pepper Read More …

Tex-Mex Sweet Potato with Chipotle Tahini Recipe

makes 5 :servings prep: 5 minutes cooking time: 45 minutes serving size 1/5 of recipe calories 279 protein 12 g carbohydrates 40 g fat 9 g fiber 15 g sugar 6 g sodium 59 mg 5 small sweet potatoes (about 3 pounds) 2 tablespoons olive oil 1 tablespoon minced garlic 1/2 cup diced red onion 1 celery stalk, diced 1 teaspoon dried thyme 1 teaspoon dried oregano 1 cup black (beluga), red, or green lentils 2 cups no-salt-added vegetable stock, plus more as needed sea salt and black pepper for the tahini 3 tablespoons tahini 1 tablespoon olive oil juice of 1 lemon 3 tablespoons chipotle sauce (sauce from chipotle in adobo can) 1 teaspoon ground cumin sea salt and black pepper to taste garnish: cilantro, sliced jalapeno Read More …

Sweet Potato Lasagna Recipe

makes 6 :servings prep: 15 minutes cooking time: 1 hour serving size 1/6 of recipe calories 317 protein 29 g carbohydrates 20 g fat 13 g fiber 4 g sugar 7 g sodium 237 mg 5 roma tomatoes or 2 cups low-sodium marinara sauce 1 tablespoon olive oil 1 tablespoon minced garlic 2 teaspoons dried oregano 1 teaspoon ground dried sage 1 teaspoon dried rosemary 1 pound 95% lean ground beef- sea salt and black pepper 1 cup low-fat ricotta cheese 1 egg white, lightly beaten olive oil spray or cooking spray 2 large sweet potatoes, sliced lengthwise into 1/8-inch-thick slices 1 cup shredded reduced-fat mozzarella cheese garnish: fresh basil, sliced green onion Read More …

Sweet Potato and Chickpea Bowl Recipe

makes 3 :servings prep: 5 minutes cooking time: 50 minutes serving size 1 bowl calories 334 protein 12 g carbohydrates 55 g fat 10 g fiber 16 g sugar 9 g sodium 278 mg 2 large sweet potatoes or red potatoes, cut into approximately 11/2-inch wedges olive oil spray 2 teaspoons ground cumin sea salt and black pepper for the dressing 1/2 small avocado, pitted and peeled 3/4 cup unsweetened almond milk 1/3 cup chopped fresh cilantro 1/2 jalapeno (optional) juice of 1 lime sea salt and black pepper 1 (15-ounce) can chickpeas, rinsed