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Ingredients 1 1/2 tablespoons finely chopped white onion 1 tablespoon plus 2 teaspoons finely chopped fresh cilantro 1 1/4 teaspoons jalapeno, seeded and finely chopped 1/2 teaspoon coarse salt, plus more for seasoning if desired 1 ripe Hass avocado, pitted, peeled, and coarsely chopped 3 tablespoons tomato, seeded and finely chopped Preparation With a large mortar and pestle, mash onion, 1 tablespoon cilantro, jalapeno, and salt until smooth and juicy. Add avocado, and mash slightly (avocado should remain somewhat chunky)....

Ingredients 2 ounces (4 tablespoons) unsalted butter 2 medium onions, diced (2 1/2 cups) 2 teaspoons fresh thyme Coarse salt and freshly ground pepper 10 cups fresh corn kernels (from 8 large or 10 to 12 medium ears corn) 4 to 5 cups water 3 medium tomatoes, cut into 1/4-inch dice (3 cups) 1/4 cup shredded fresh basil 3 tablespoons extra-virgin olive oil, plus more for drizzling Preparation Melt butter in a stockpot over medium-high heat....

Ingredients 4 teaspoons extra-virgin olive oil 1 medium head fennel, trimmed, halved, and thinly sliced lengthwise 2 medium tomatoes, coarsely chopped 4 cloves garlic, thinly sliced Coarse salt and freshly ground pepper 4 thin slices lemon, skin removed 4 skinless white fish fillets (6-ounce), such as halibut, striped bass or grouper, about 1 inch thick Preparation In a medium skillet, combine 1/3 cup water and oil. Add the fennel, tomatoes, garlic, 1/2 teaspoon salt, lemon, and 1/4 teaspoon pepper....

Ingredients 5 pounds Russet Potatoes (also known as Idaho Potatoes) 2 tablespoon Sugar 2 teaspoon Salt 1/2 cup Wesson Oil 1/2 cup Buttermilk 4 cups Flour Preparation Peel, cut, and boil the potatoes (cut in 1/2 or 1/4 pieces to make it easier to put them into the ricer). Once the potatoes are just cooked drain off the water. Rice the cooked potatoes into a large bowl. To the bowl of riced potatoes add the Sugar, Salt, Oil, and Buttermilk and mix well....

Ingredients 3 cups All Purpose Flour 2 teaspoons Baking Powder 1 teaspoon Baking Soda 1/2 teaspoon Salt 2 teaspoons Ground Cinnamon 1/2 teaspoon Ground Nutmeg 1/2 teaspoon Ground Ginger 1/4 teaspoon Ground Cloves 1 cup Granulated Sugar 1 cup Light Brown Sugar - packed 2 sticks Unsalted Butter - slightly chilled 1/2 cup Whole Fat Buttermilk 1 tablespoon Vanilla 8 ounces Sour Cream 1 can Pumpkin Puree Preparation Preheat oven to 350...

This healthy and comforting homemade vegetable soup is perfect to make when the weather starts to cool off in the fall months. Cooked in a large stockpot, this autumn soup is made with ground beef and root vegetables. Each bite has a mild tex mex flavor which makes this one of the best vegetable soup recipes you’ll make in your own kitchen. Vegetable soup with classic ingredients like carrots and celery tastes so good, but when you add in a fresh chopped red bell pepper, black beans, and cumin the flavor intensifies significantly....

The Ultimate Guide To converting your favourite slow cooker freezer meals to the Instant Pot Pressure Cooker. When I first started freezer meals it was in the slow cooker. I had made a big batch of my favourite Slimming World Chicken Tikka Masala. It was delicious, but it felt like I was in the kitchen all day making freezer meals but let’s face it the slow cooker is SLOW. I had been busy with both my slow cookers on and I was cooking from morning until early evening and it was tiring....

Instant Pot Chickpeas. Learn just how easy it is to cook chickpeas in the instant pot pressure cooker. Dump the ingredients into your instant pot and come back to perfect chickpeas without any soaking. Even better, we will show you how to transform your instant pot chickpeas into two types of hummuses as well as other instant pot chickpea recipe suggestions. Chickpeas In Instant Pot I am a huge fan of chickpeas and so is my four year old son Jorge....

Instant Pot Pork Fried Rice. How to cook delicious Instant Pot pork fried rice using brown rice, Cuban seasonings and tender cubes of pork shoulder. A wonderful one pot meal that is perfect for cooking with your kids, or grandkids in the instant pot pressure cooker. Cuban Pork Fried Rice My first taste of Cuban Pork Fried Rice goes way back to the Easter of 2006. We were on a family holiday to Cuba and it was just the two of us and Kyle....

Ingredients 1 cup dried red kidney beans 2 yellow onions, chopped 2 tablespoons oil 3 tomato, chopped 1 teaspoon salt 2 teaspoons turmeric 1.5 teaspoons cayenne 2 cups coconut milk Preparation In a large pot, cover the beans with water and simmer until they are just tender, about an hour. Saute onions in oil until golden brown. Add the remaining ingredients to the pot and simmer several minutes until the beans are very tender and the tomatoes are cooked (about 20 minutes)....

Ingredients 1 pound margarine, softened 2 cups sugar 6 eggs, beaten 4 cups flour, sifted 2 teaspoons baking powder 2 ounces lemon extract 12 ounces pecans, chopped Preparation Cream margarine and sugar. Add eggs. Beat until smooth. Sift together flour and baking powder. Add to mixture with lemon extract. Blend in pecans. Pour into 2 greased and floured loaf pans. Bake at 275 degrees for 1 1/2 hours. Related Video

Ninja Foodi Bacon. How to cook bacon in your Ninja Foodi and achieve that perfect crisp. This Ninja Foodi bacon rack technique is easy to do and you can choose how crispy you would like your bacon. Ninja Foodi Bacon Right now, as I type this, I urgently want a spare cooking pot for my Ninja Foodi. I love cooking from leftovers and would love an extra pot. That way leftovers can be in the fridge while we have another meal on the go....

Ingredients 1 cup Pigeon Pea 4 cup Water 1 pinch Asafoetida 2 tablespoon Cumin Seeds 4 tablespoon Desi Ghee 4 piece Dry Red Chilli 1 tablespoon Coriander Powder 1 tablespoon Red Chilli Powder 3/4 tablespoon Turmeric Powder 1/2 tablespoon Garam Masala 3/4 tablespoon Salt Preparation Firstly take one cup of pigeon pea and wash it properly. Then add it a big bowl and soak it in water for two hours....

Ingredients 1 garlic clove, finely chopped 2 scallions, white part only, finely chopped 2 teaspoons extra-virgin olive oil 6 plum tomatoes, seeded and coarsely chopped 1/2 cup coarsely chopped basil leaves 2 teaspoons sugar 1/4 cup good-quality wine vinegar Kosher salt and freshly ground black pepper Preparation Combine all of the ingredients in a medium bowl and toss. Season to taste with salt and pepper. The compote will keep, tightly covered, in the refrigerator for 2 days....

Ingredients 1/3 cup pecans, coarsely chopped 2 containers (10 ounces each) Brussels sprouts, ends trimmed 1/2 tablespoon butter 2 teaspoons olive oil 1 tablespoon yellow mustard seeds 1 to 2 tablespoons fresh lemon juice Coarse salt and ground pepper Preparation Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet and toast until fragrant and lightly browned, about 10 minutes; set aside. Meanwhile, with the shredding disk of a food processor, shred Brussels sprouts (if you don’t have a food processor, halve and thinly slice with a chef’s knife)....

Ingredients 2 pounds boneless, skinless chicken thighs (about 6) 4 garlic cloves, thinly sliced 1/2 cup prepared tomato salsa, plus more for serving (optional) 1 to 2 tablespoons chopped canned chipotle chiles in adobo 1 tablespoon chili powder Coarse salt and ground pepper 8 hard corn taco shells Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional) Preparation In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper....

Ingredients 8 medium carrots, thinly sliced 1/4 cup olive oil 1/3 cup fresh lemon juice 2 teaspoons coarse salt 2 jalapeno chiles (ribs and seeds removed), minced 1 teaspoon ground cumin 2 teaspoons honey 1 cup packed chopped mint leaves Preparation In a nonreactive bowl, combine all ingredients except mint. Let sit 15 minutes (or refrigerate up to 8 hours). Toss with mint just before serving. Related Video

Ingredients 1 small red onion, halved lengthwise, thinly sliced crosswise (about 1 cup) 3 tablespoons red-wine vinegar 6 ripe medium tomatoes, cored and cut into wedges 1 English cucumber, partially peeled lengthwise to create stripes, then cut crosswise into 1/2-inch-thick slices, larger pieces halved 2 to 3 tablespoons extra-virgin olive oil 1/4 cup packed fresh basil, larger leaves torn Sea salt and freshly ground pepper Preparation Toss onion with vinegar in a small nonreactive bowl....

Ingredients 15 juniper berries 7 green cardamom pods 1 bottle (750 mL) red Zinfandel 1/4 cup turbinado sugar 3 kumquats (halved) 1/2 orange (sliced) 1/2 Meyer lemon (sliced) 1/2 ounce (1 tablespoon) Grand Marnier or other orange-flavored liqueur Orange or lemon slices, for garnish Preparation Combine juniper berries and cardamom pods in a cheesecloth sachet. Heat Zinfandel, sugar, kumquats, 1/2 orange (sliced), 1/2 Meyer lemon (sliced), and spice sachet over medium heat until sugar dissolves, about 5 minutes....

Ingredients 1 1/2 cups sugar 1 vanilla bean, split, seeds scraped 3 navel or Cara Cara oranges (or a mix), peel and pith removed, flesh cut into segments Preparation Heat sugar and 1 cup water in a medium saucepan over medium heat, stirring until sugar has dissolved. Stir in vanilla and oranges. Reduce heat, and simmer 10 minutes. Let cool completely. Related Video