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Healthy Recipes
Instant Pot Pho With Chicken
YIELDS:
4 servings
TOTAL TIME:
1 hour 0 mins
Ingredients:
4 star anise pods
4 cloves
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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Directions:
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.
https://www.goodhousekeeping.com/food-recipes/a29760153/instant-pot-chicken-pho-recipe/
Healthy Recipes
Crispy Honey Garlic Salmon
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
Category: Dinner
Method: Stove
Cuisine: North American
Ingredients:
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
Directions:
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.
Notes
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.
https://ifoodreal.com/honey-garlic-salmon/
Vegetarian
Lentil Soup
RECIPE COURTESY OF ALTON BROWN
Total: 1 hr 15 min
Prep: 30 min
Cook: 45 min
Yield: 6 to 8 servings
Ingredients:
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
Direcions:
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.
https://www.foodnetwork.com/recipes/alton-brown/lentil-soup-recipe-1947017
Vegan
Whole Roasted Cauliflower With Tahini Sauce
- Author: Sylvia Fountaine
- Prep Time: 10
- Cook Time: 75 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 1x
- Category: side dish, vegan side dish
- Method: roasted
- Cuisine: middle eastern
Ingredients
- 1 whole cauliflower
- 2 tablespoons olive oil, divided
- ½ teaspoon salt
- 1 tablespoon zaatar spice ( or try dukkah!) ( or try a mix of coriander, cumin and optional sumac)
- 1 cup water
- 1 Batch Tahini Sauce
- Garnish with fresh herbs – parsley, dill and or mint, sprinkle with optional aleppo chili flakes, drizzle with this optional Tahini sauce!
Everyday Tahini Sauce
- ½ cup tahini paste (liquids and solids both– not just the “oil”. )
- ¼ –⅓ cup warm tap water, more to desired consistency.
- 1 –2 tablespoons lemon juice ( more to taste)
- 1–2 tablespoon olive oil(optional)
- 2 garlic cloves (finely minced – use a garlic press)
- ½ teaspoon kosher salt (see notes)
- ¼ teaspoon pepper
Notes -
You want the Everyday Tahini Sauce to be flavorful and slightly on the salty side. If there is not enough salt, it may taste “anemic” or bland. Remember it’s a flavor boosting condiment! 🙂
Instructions
Preheat oven to 425F.
Trim the cauliflower – either cutting off the stem (easier) or leaving it intact, trimming and slicing the bottom so it stands up strait.
Place it in an oven proof skillet. Drizzle 1 tablespoon oil all over the cauliflower, sprinkle with salt and Zaatar spice. Pour one cup of water into the bottom of the pan.
Cover tightly with foil and bake for 45-55 minutes. Smaller cauliflowers heads will take 45 minutes. Use your best judgement. 🙂
Make the Everyday Tahini sauce!
Very carefully take the foil off, minding the hot steam (it will burn!). Drizzle with a little more olive oil, place back in the oven for 30 minutes, perhaps rotating halfway through. At this point it should be deeply golden, but if not, continue roasting until it is, another 10-15 minutes.
Remove from the oven and sprinkle with fresh herbs, optional chili flakes, and either drizzle the tahini sauce over the whole thing right in the pan, or cut it up, like a cake, into wedges and serve the tahini sauce on the side. Enjoy!
https://www.feastingathome.com/whole-roasted-cauliflower-with-black-tahini-and-sumac/
Vegan
Vegan Mud Cake with Pineapple
Prep: 5 mins
Cook: 3 mins
Additional: 5 mins
Total: 13 mins
Servings: 2
Yield: 2 mug cakes
Ingredients
2 slices fresh pineapple
1 ripe banana
2 tablespoons cream of coconut
1 tablespoon rolled oats
1 tablespoon quick-cooking oats
¼ teaspoon baking powder
3 leaves fresh mint
1 teaspoon chia seeds
1 teaspoon poppy seeds
Combine pineapple, banana, cream of coconut, rolled oats, quick-cooking oats, baking powder, mint, chia seeds, and poppy seeds in a blender; blend until smooth. Pour into 2 mugs.
Microwave at the highest setting until mug cakes have set and risen well, about 3 minutes. Allow to cool a few minutes before serving.