Showing posts with label Dinner Recipes. Show all posts
Showing posts with label Dinner Recipes. Show all posts

CAULIFLOWER CASHEW MANGO CURRY

December 23, 2019
Use the fresh sweet mangoes in season to form this Cauliflower Cashew Mango Curry! It’s also vegan and gluten-free and may be made in your Instant Pot or stove-top.

For this mango curry recipe, I tossed the cauliflower with smoked paprika and tiny bit garam masala, sautéed a touch then pressure cooked.

CAULIFLOWER CASHEW MANGO CURRY
CAULIFLOWER CASHEW MANGO CURRY

That’s why I'm sharing this recipe now because mangoes are in season and you don’t need to resort to the canned version.

I made this Cauliflower Cashew Mango Curry in my Instant Pot. I really like using my IP wherever possible and this curry was no exception.

If you've tried this Instant Pot Cauliflower Cashew Mango Curry Recipe then don’t forget to rate the recipe!

CAULIFLOWER CASHEW MANGO CURRY

INGREDIENTS :

  • 2 tablespoons whole raw cashews
  • 1/2 teaspoon black mustard seeds
  • 1/4 teaspoon cumin seeds
  • 1 inch ginger, finely chopped
  • 2 cups (heaping) cauliflower florets , 1-inch each, from around 1/2 head of a medium size cauliflower
  • 1/4 teaspoon smoked paprika
  • 1/4 + 1/8 teaspoon garam masala, divided
  • 1 cup mango puree, use fresh, from 2 large sweet mangoes
  • 1 tablespoon + 2 teaspoons oil, divided, I used avocado oil
  • 1 whole dried red chili, broken
  • 1 green chili, sliced, or add more to taste
  • 8-10 curry leaves
  • 1/2 cup water
  • 1/4 teaspoon red chili powder, or to taste
  • 1/4 teaspoon turmeric powder
  • 1/2-3/4 teaspoon salt, adjust to taste
  • 1 teaspoon sugar, optional, use only if mangoes aren't very sweet
  • pinch cinnamon powder
  • 1 cup coconut milk, I used full fat from can
  • 1 tablespoon chopped cilantro
  • 3-4 teaspoons lemon juice

INSTRUCTIONS :

  1. Toss the cauliflower florets in 1/4 teaspoon smoked paprika and 1/8 teaspoon garam masala. Set aside.
  2. Press the saute button on IP. Once it displays hot, add 1 tablespoon oil and then add the cashews. Roast the cashews for 1-2 minutes until golden brown from both sides. Remove on a plate.
  3. To the same pot now add the cauliflower. Cook for 4 to 5 minutes, stirring often until brown from both sides. Remove on a plate.
  4. To the same pot now add the remaining 2 teaspoons of oil. Add mustard seeds and cumin seeds and let the mustard seeds pop and cumin seeds sizzle.
  5. Make sure there's nothing stuck at the bottom of the pot after sauteing the cauliflower. If there is, first add 1-2 teaspoon water and deglaze the pot. Wipe clean and then add the oil.
  6. Then add the chopped ginger, dried red chili and sliced green chili. Saute for a minute until ginger starts changing color.
  7. Then add the curry leaves and stir. Remember it will splutter a lot when you add the curry leaves so move aside after adding them.
  8. Then add the mango puree. Also add 1/2 cup water along with the mango puree.
  9. Add the garam masala, red chili powder, turmeric, salt, sugar (if using) and cinnamon powder. Stir.
  10. Stir in the coconut milk and mix. Add sauteed cauliflower on top. Don't stir and close the pot with its lid.
  11. Press the manual or pressure cook button. Use the adjust or pressure level button to set pressure to "low". Cook on low pressure for 3 minutes, with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick release.
  12. Open the pot and add the cilantro and the lemon juice and mix.
  13. Transfer cauliflower mango curry into serving bowl, garnish with the roasted cashews and more cilantro. Serve warm with rice, quinoa, couscous. 

ORANGE GLAZED SALMON

December 17, 2019
Orange glazed salmon may be a citrusy sweet salmon instruction that I guarantee you’ll wear repeat. With simply some of ingredients together with salmon, fruit crush, garlic, honey, tamari and thyme, it’s additionally improbably simple to form (takes but thirty minutes!).

I’m such an admirer of salmon and that I try and eat it many times every week (to take in all the health advantages listed below). However I additionally like selection. Therefore to stay things attention-grabbing, I’m continually experimenting with new marinades and sauces.

ORANGE GLAZED SALMON
ORANGE GLAZED SALMON

My Scallops with Citrus Ginger Sauce has been a reader favorite. Thus, I made a decision to form a sweet orange glaze to drizzle on high of this pan cooked salmon. The outcome? American state my word. Surprisingly delicious! And you’ll need to drizzle the sauce on all of your aspect dishes too.

From begin to complete this instruction are often on your plate in but half-hour (though it’ll seem like you slaved over it).

ORANGE GLAZED SALMON

INGREDIENTS :

  • 2 tbsp avocado oil
  • 2 tbsp honey
  • 2 tbsp tamari
  • 4 6oz salmon filets, (Alaskan Sockeye or Coho)
  • 1 orange, juiced
  • 2 cloves garlic, minced
  • 1 tsp thyme, finely chopped
  • salt and pepper, to taste
  • 1/2 tsp arrowroot flour
  • 1 tsp water

INSTRUCTIONS :

  1. Pat salmon dry with a paper towel, then season with salt and pepper.  
  2. Heat the avocado oil in a pan on medium high heat. Add salmon and cook for 3-4 minutes each side.
  3. While the salmon is cooking, make an arrowroot slurry by stirring together the arrowroot powder and water. Set aside. 
  4. Once the salmon is cooked, transfer to a plate.
  5. Turn the heat down to medium-low and sauté the minced garlic in the pan for 30 seconds. Add the orange juice, honey, tamari, thyme and arrowroot slurry. Whisk the ingredients together for 1-2 minutes or until slightly thickened.

Add the salmon back to pan and spoon glaze over salmon before serving. 

EASY CAULIFLOWER TIKKA MASALA CURRY

December 16, 2019
vegetable curry. Eater curries ar continually a success as a result of they provide all a similar flavor and punch as a meat curry whereas being even easier to cook and my family fully LOVE once I say we’re having Cauliflower tikka masala for dinner. Win!

I use a sauce impressed by my butter chicken for this cauliflower curry. I favor to spice and roast the cauliflower before adding to the sauce. The roast cauliflower adds such a lot flavor to the finished curry and it additionally makes prepping this formula earlier such a lot easier. Merely roast the cauliflower off and detain the electric refrigerator till you’re able to add it to the sauce. Delicious eater dinners have not been this easy!

EASY CAULIFLOWER TIKKA MASALA CURRY
EASY CAULIFLOWER TIKKA MASALA CURRY

I create my tikka masala sauce within the same means I create butter chicken. Onion, garlic, ginger and much of aromatic spices ar saute before adding tomatoes, cream and butter. This ends up in an expensive, odoriferous and smooth sauce good for preparation cauliflower or chicken in.

By boiling the sauce for long enough it'll thicken naturally however if you wish to thicken it additional, you'll be able to combine one tablespoon amylum with one tablespoon water and add it to the sauce. Permit to cook till the sauce has thickened.

EASY CAULIFLOWER TIKKA MASALA CURRY

INGREDIENTS :
For the roasted cauliflower:

  • ½ tsp chili powder
  • 2 tsp ground coriander
  • ½ tsp turmeric
  • 1 large head of cauliflower (you need approximately 1kg of cauliflower)
  • 2 tsp salt
  • 2 tbsp vegetable oil
  • 2 tsp garam masala

For the tikka masala curry:

  • 2 tsp paprika
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 onion finely chopped
  • 3-4 garlic cloves crushed
  • 2 tsp ginger grated/crushed
  • 2 tsp garam masala
  • ½-1 tsp chili powder
  • ½ tsp ground cardamom
  • 2 400g/14oz cans crushed tomatoes
  • 2 tbsp tomato paste
  • 1 cup heavy/whipping cream
  • 2 tbsp butter
  • 1-2 tsp sugar
  • salt and pepper to taste

INSTRUCTIONS :

  1. Pre-heat the oven to 200ºc/390ºF.
  2. Slice the cauliflower floret off the head of cauliflower. Chop the remaining stalk into bite size pieces. Place the cauliflower into a large roasting tray and drizzle over the oil and season with the spices then place into the oven and roast for 30 minutes until golden brown and cooked. 
  3. In the meanwhile start making the sauce. Fry the onions in the oil until soft and translucent then add the garlic and ginger and fry for another 30 seconds. 
  4. Add all the spices and fry for a minute before adding the tomatoes and tomato paste. Simmer for 5 minutes then add the cream and sugar then simmer for 10 minutes
  5. Add the roasted cauliflower and butter and stir together then allow to simmer for 5-10 minutes. Season to taste and serve. 

WILD RICE HAM SOUP RECIPE

December 11, 2019
This Wild Rice Ham Soup is very easy to create, and then yummy! Serve it with rolls or breadsticks for a comforting dinner everybody can love. 

I love creating soup. I feel it's the right dinner at the top of a cold day, don’t you? I even have many soup recipes that we tend to rotate through on a daily basis, however I'm invariably on the lookout for a brand new soup to do out.

WILD RICE HAM SOUP RECIPE
WILD RICE HAM SOUP RECIPE

It tastes wonderful, and my whole family wanted it. I ne'er would have thought to garnish soup with almonds, however i like the crunch they add.

I served it with Garlic Knots, and it absolutely was a delicious meal. The sole unhealthy half is that we tend to Greek deity each drop, therefore we tend to had no leftovers for lunch consequent day.

WILD RICE HAM SOUP RECIPE

INGREDIENTS :

  • 2 Tbsp butter
  • 3 cups chicken broth
  • 2 cups milk
  • 1 cup cream
  • 1 4oz box of wild rice (I used Rice-a-Roni long grain & wild rice)
  • 3/4 cup shredded carrots
  • 1 onion, chopped
  • 1/4 cup flour
  • 1 1/2 cups diced ham
  • Salt and pepper to taste
  • Sliced almonds

INSTRUCTIONS :

  1. Saute onion in butter in a large pot till tender. Whisk in flour and cook for 1 minute.
  2. Add chicken broth and rice mix, including seasoning packet. Simmer for 15 minutes, stirring occasionally, till rice is tender.
  3. Add carrots, ham, milk, and cream. Heat through. Add salt and pepper to taste.
  4. Garnish with sliced almonds.

EASY SPINACH AND RICOTTA PASTA WITH PEPPERS

December 09, 2019
A quick and simple food formula with Italian sausage and spinach tossed with a fast ricotta-Parmesan white sauce and peppers. Nice and spicy!

Pasta food! I don’t suppose I do know anyone UN agency doesn’t love food. And I’ve looked. I’ve polled random individuals and no a negative response. Once Patty and that I visited Italy, we tend to skilled food in several forms, with such associate degree awing sort of sauces and accompaniments that we’re still to the current day talking regarding going back.

EASY SPINACH AND RICOTTA PASTA WITH PEPPERS
EASY SPINACH AND RICOTTA PASTA WITH PEPPERS

I’m forever on the lookout for super fast sauce recipes. As I’ve mentioned (complained) before, Patty and that I each work full time with our net business, and that I am a author – to not mention our outstanding Chili Pepper Madness site! – however once it involves lunches or dinners, generally we'd like food during a hurry. 

The ingredients alone area unit straightforward. The longest issue to cook is that the sausage, which is barbecued by the time your food is completed boiling. append some spinach, swirl in cheese and Parmesan cheese with a touch of the food water and boom! Done! Fast! Delicious! Easy! I really like those words.

EASY SPINACH AND RICOTTA PASTA WITH PEPPERS

INGREDIENTS :

  • 2 cups rotini noodles
  • 8 ounces spicy Italian sausage
  • 2 serrano peppers chopped
  • 3 garlic cloves chopped
  • 1 cup ricotta cheese
  • 1 medium red bell pepper chopped (I cut some in long strips because that's how I roll!)
  • 1 cup shredded Parmesan cheese
  • 6 ounces spinach chopped
  • Salt and pepper to taste

INSTRUCTIONS :

  1. Heat a pan to medium heat and add Italian sausage. Cook about 5 minutes, breaking it up as you cook.
  2. Add peppers and cook about 5 minutes to soften.
  3. Add garlic and spinach and stir. Cook about 1 minute.
  4. While sausage is cooking, get your salted water boiling and prepare your noodles to your preference. Drain and reserve about a cup of the pasta water.
  5. Add noodles back to the pot and stir in ricotta cheese and half of the Parmesan. Stir. Add in the pasta water a bit at a time and stir until it becomes creamy to your preference. You probably won’t use the whole reserved cup.
  6. Add the noodles to the sausage-pepper mixture and stir.
  7. Add cracked black pepper and salt to taste.
  8. Sprinkle on some chopped parsley and serve with extra Parmesan cheese.


Featured Post

CINNAMON ROLL BREAD LOAF

A slice or  of this Cinnamon Roll Bread Loaf will pride you with its softness. slightly candy and very sensitive, this bread recipe is virt...