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1 hour 0 mins
4 star anise pods
1 small cinnamon stick, smashed
1 tsp. coriander seeds, crushed
1/2 tsp. black peppercorns
1 2-inch piece ginger, quartered and then smashed
1/2 red onion, coarsely chopped
1/2 Fuji apple
1 1/2 pounds chicken thighs, skin removed
2 tbsp. fish sauce, divided
3 oz. instant rice noodles
Bean sprouts, sliced red chile, red onion, mint or cilantro, and lime wedges, for serving
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Press Sauté on Instant Pot. Add star anise, cloves, cinnamon, coriander, and peppercorns and sauté until fragrant, 3 to 4 minutes.
Add ginger and onion and cook, stirring occasionally, 4 minutes. Add apple, chicken, 5 cups water, and 1 tablespoon fish sauce; cover and lock lid. Cook on high pressure 22 minutes. Use natural release for 10 minutes, then release any remaining pressure.
Transfer chicken to plate. Strain broth, discarding remaining solids. Return broth to pot, add noodles, and let sit until tender, 3 to 4 minutes.
Meanwhile, shred chicken, discarding bones. Return to pot and stir in remaining Tbsp fish sauce. Serve with desired toppings.
Honey Garlic Salmon is the best stove top salmon recipe for busy weeknights. Juicy salmon and crispy skin make this 30 minute dinner crazy good!
Author: Olena of ifoodreal.com
Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes
Yield: 6 servings
Cuisine: North American
2 tbsp honey
1 tbsp lemon (lime) juice
2 – 3 large garlic cloves, grated
1/2 tsp salt
1/2 tsp ground black pepper
6 x 3 oz each salmon fillets, skin on/off
1 – 2 tsp avocado oil
2 green onions, finely chopped
In a small bowl, whisk together honey, lemon/lime juice, garlic, salt and pepper.
Place salmon fillets in a large resealable Ziploc bag and pour marinade over. Squeeze as much air out as possible and seal the bag. Gently move fillets around inside the bag to make sure they are all evenly coated. Place flesh side down and let marinate 15 minutes.
Preheat large non-stick skillet on low – medium heat and add oil, making sure it coats the bottom of the skillet evenly. Place salmon fillets flesh side down leaving enough space in between them. Cover with a lid and cook for 3 minutes.
Remove the lid, cook another minute and flip over. Repeat: cover, cook for 3 minutes, remove the lid and cook for another minute. If your skillet is not large enough, I recommend cooking in two batches. If you over crowd the skillet, cooking time increases by a few minutes for each step.
Serve hot garnished with green onions, alongside quinoa and steamed broccoli – my favourite.
Store: Refrigerate in an airtight container for up to 5 days.
To make a full meal (optional): While salmon is marinating, cook quinoa per package instructions. To cook broccoli, in a medium pot bring water to a boil, add a pinch of salt along with broccoli, and cook for 3-4 minutes. Drain and place ice on top to stop the cooking process. Drain and serve.
RECIPE COURTESY OF ALTON BROWN
Total: 1 hr 15 min
Prep: 30 min
Cook: 45 min
Yield: 6 to 8 servings
2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.