1/2 cup olive oil (yes, I know that’s a lot)
2 tbsp of salted butter
1 yellow onion, sliced longways into thick wedges
1 tbsp of crushed garlic
4 lbs of boneless, skinless chicken thighs cut into strips with fat trimmed (thighs are strongly suggested for this recipe due to how tender they are, although breasts will do as well – you can also use some beef round/flank steak and pork tenderloin cut into strips too if you prefer)
1/2 cup of garlic broth (I used 1/2 tsp of Garlic Better Than Bouillon + 1/2 cup of water but you can just use 1/2 cup of chicken broth if you don’t have this)
1 tbsp paprika
1 tbsp of curry powder
1 tbsp of seasoned salt
1/2 tbsp of cumin
1 tsp turmeric
1 tsp cinnamon
2 tsp of black pepper
1 tsp of crushed red pepper flakes (optional)
1/2 tsp of cayenne pepper (optional)
For arranging, if desired:
Pita/flatbread, warmed or room temperature
Hummus, any of your choice or click here to make mine
Red onion, sliced into strands
Tzatziki (click here to make mine)
Add the butter and olive oil to the Instant Pot, hit “Sauté” and adjust so it’s on the “More” or “High” setting. Once melted and the oil begins to bubble (or the display reads “Hot”), add in the yellow onion and garlic and cook for about 3-5 minutes
Next, add in the chicken thighs followed by the paprika, turmeric, cinnamon, curry powder, cumin, seasoned salt, black pepper, cayenne pepper and crushed red pepper flakes. Stir well so all the spices are mixed in with everything in the pot
Then, add in the garlic (or chicken) broth. Stir very well, deglazing/scraping the bottom of the pot
Secure the lid, hit the “Keep Warm/Cancel” button and then hit “Manual” or “Pressure Cook” High Pressure for 7 minutes. Quick release when done. (Note: Remember, we really made this a spice-infused marinade more than a sauce as most of it is compromised of olive oil, therefore its main purpose is to season and infuse the chicken with that amazing shawarma flavor as it pressure cooks in the pot. So while it’s not necessarily meant to be eaten as a saucy soup, it’s perfectly ideal for drizzling over the shawarma and/or rice and veggies when serving. You can also save any remaining infused olive oil, place in a mason jar and pop in the fridge to cook other dishes with in the future!)
Prepare your shawarma wrap by taking some pita, spreading on some hummus, laying in some chicken and yellow onion, topping with some strands of red onion, diced cucumber and some tzatziki. Top it off by drizzling the incredible spiced-infused oil we cooked our shawarma in over the top. Wrap it together nice and tightly, making sure the bottom is tight (I know). Wrapping the bottom portion in foil may help with any messy drippings
1 lb. sweet potatoes, peeled and cubed into small pieces
1 cup carrots, chopped
1 cup onions, chopped
1 cup celery, chopped
1 red bell pepper, diced
6 cloves garlic, minced or pressed
1 ½ cups green or brown lentils, rinsed and picked over
1 ½ teaspoon EACH coriander AND cumin powder
1 teaspoon curry powder (or more to taste)
½ teaspoon EACH smoked paprika, ground cinnamon, AND turmeric
⅛ teaspoon ground nutmeg
6-7 cups low sodium broth (vegetable or chicken)
2 ½ cups baby spinach, roughly chopped
¼ cup lemon juice or lemon wedges for serving
Place the sweet potatoes, carrots, onions, celery, red bell pepper, garlic, lentils, spices, and 6 cups of broth into a slow cooker. Cover and cook on the low setting for 6-8 hours or on high for 4-6 hours. Check the lentils for doneness. If you’re lentils have been in the pantry for a while, note that they’ll take a bit longer to cook through.
Place half the soup into a blender along with a little additional broth (½ cup or so) and blend till smoothish. Alternately, you can use an immersion blender directly in the slow cooker but be sure to not blend all of the soup if you want it to have a chunkier texture. Add the puree back into the slow cooker. Stir in the baby spinach and lemon juice. Cover the slow cooker, unplug it, and allow the ingredients to just hang out for 30 minutes or so until the spinach wilts down.
Season with salt, pepper and curry powder to taste as desired. Thin with additional broth to desired consistency. Serve warm with whipped greek yogurt, fried pita bread, and tons of fresh herbs (parsley or cilantro) on top!
3/4 cup olive oil
2 tablespoons white vinegar
2 tablespoons water
2 teaspoons salt
1-2 teaspoons sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1 clove garlic
black pepper to taste
Blitz everything up in a blender or food processor until smooth and creamy.
Serve on everything! Roasted vegetables, salads, meal prep… it is so versatile and SO yummy.
Party in your mouth: Add fresh herbs if you want! I like parsley or basil for Italian recipes or cilantro for Mexican recipes.
Storing and Re-Using: This keeps in a jar in the fridge for about one week. If it separates, just shake it up again. If the oil turns solid in the fridge, just let it sit at room temperature for a few minutes OR run the jar under warm water and shake again. If it’s too thick or gloppy, add a little more water.
5-minute-vegan-no-grocery-shopping-required miracle. Roasted potatoes, scrambled eggs, salad, chicken, ALL OF IT.
pepper and salt, to taste, after cooking has taken place
2 Tablespoons Dried Parsley
1½ Tablespoons Dried Cilantro
oregano 1/2 -1 tbsp.
Set Instant Pot to saute setting. Add the olive oil and allow to heat for 1 minute. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, chili powder, oregano and cumin, and cook for 1 minute. Add the tomato paste and cook, stirring constantly, for 1 minute.
Add the vegetable broth, crushed tomatoes, black beans and stir to combine.
Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 15 minutes.
Once the time is expired, wait for 10 minutes, then carefully use the quick release valve to release the steam. Stir in the cilantro & Serve.
1 lb. sweet potatoes, peeled and sliced 1⁄2” thick lenghwise
1 tbsp. olive oil
1 tsp. ground cumin
1⁄2 tsp. ancho chile powder
Kosher salt and freshly gound black pepper, to taste
2 1⁄2 tbsp. fresh lime juice
2 tbsp. mince cilantro, plus 1⁄2 cup leaves and tender stems
15 cherry tomatoes, quartered
6 sweet, jarred cherry peppers, thinly sliced
2 roasted poblano peppers, thinly sliced
1⁄4 cup sour cream
2 hoagie rolls, halved lengthwise
Heat oven to 400°. Toss potatoes, oil, cumin, chile powder, salt, and pepper on a baking sheet and spread into an even layer; roast, flipping once, until cooked and browned, 20 minutes. Mix 2 tbsp. lime juice, minced cilantro, the tomatoes, peppers, salt, and pepper in a bowl; set salsa aside. Stir remaining lime juice and the sour cream in a bowl. To assemble the sandwiches, layer bottom halves of hoagie rolls with potatoes, salsa, sour cream, cilantro leaves, and tops of rolls.
Peel potatoes. Stand upright then cut into cylinder shapes, then slice potatoes into thin slices around 2mm/ 1/10″ thick.
Place butter, garlic, cream, salt, pepper and dried thyme in a microwave proof cup or bowl, then melt in 30 second bursts.
Stir, then set aside.
Place potato slices into the muffin tin so they go halfway up the muffin tin holes. Try to match by size to make them into neat stacks.
Drizzle each potato stack with 1/2 tsp of cream mixture.
Sprinkle HALF the cheese over the potato stacks.
Top with remaining potato slices. Drizzle with remaining cream mixture and remaining thyme.
Cover loosely with foil and bake for 35 minutes.
Remove from oven, sprinkle with remaining cheese and bake without foil for 10 minutes or until golden and the potato is soft.
Let stand for 5 minutes before removing. Use a tablespoon or butter knife to help scope them out. (Note 3)
1. You need to use starchy potatoes as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside. The best to use are Russet (common in the US), Dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia – the dirt brushed ones) still works great.
I use Sebago which are the brushed potatoes you can get from any supermarket in Australia (ie. the ones with dirt on them). If you are based in the US, a great all rounder to use is Russet which I understand is one of the most widely used potatoes in the US.
Get long large ones that are suitable to cut into cylinder shapes.
2. Fantastic for making ahead! Bake per recipe then either freeze them (defrost before reheating) or keep them in the refrigerator. Them pop them in a 50F oven for 10 minutes just to heat through.
3. Spraying the muffin tin + the butter and cream helps keep the gratin stacks from sticking to the muffin tin. Also, the muffin tin I use is non stick. If your muffin tin is not non stick, spray it generously with oil before putting the potato in to ensure it slips out easily! Because starchy potatoes are used for this recipe, they breakdown and become soft so they sort of bond together which helps keep these stacks upright. Some might slide slightly when you take them out but the resting time helps “set” them.
4. Any pourable cream is fine though thickened / heavy cream will yield creamiest result because they have a higher fat content.
This savory bread soup is as comforting and filling as it gets. Bread soup is one of Italy’s oldest peasant dishes. It’s survived (and continued to change) for hundreds of years and that fact is a testament to its delicious nature. Today, there are countless variations of bread soup. Some versions rely only on bread, stock, and some herbs and cheese for flavor, while others have evolved to include tomatoes or other veggies.
Our version here is a little lighter on the bread than most other bread soup but full of tender, flavorful cabbage. It’s a rustic and budget-friendly meal that’s thick and hearty and totally tasty. The bread plumps up in the savory stock and is infused with the flavors of garlic and thyme. And did we mention cheese? We’ve used fontina, which is a mild and kind of nutty Italian cheese. It works well because it melts nicely into the broth, but really any kind of Swiss cheese or even a nice aged cheddar would work well here.
This soup is just layers and layers of comfort and it’s one of our favorites for a chilly evening. After cooking the onions and cabbage, you momentarily remove them from the dish so you can add a layer of bread, and then a layer of cabbage, and then a layer of cheese. After a few more layers, you pour stock over the top and bake it all until it’s one big bubbly pot of goodness. Don’t be shy with the black pepper here, it’s the perfect complement to the cabbage!
1 medium cabbage, core removed and roughly chopped
10 slices crusty sourdough bread, cubed
6 cups chicken stock
1 medium onion, thinly sliced
2 cups fontina cheese, grated (Swiss or other hard cheese works too)
1/2 cup (1 stick) unsalted butter
2 cloves garlic, minced
2 teaspoons dried thyme
Kosher salt and fresh ground pepper, to taste
Parmesan, grated, for serving
Preheat oven to 350°F.
If your bread is not already very stale and crusty, toast in a pan or under a broiler. Set aside.
In a large oven-safe deep casserole or Dutch oven, melt the butter over medium-high heat. Add the onion and cook until starting to turn translucent, 3-4 minutes. Add garlic and thyme and cook 1 more minute.
Add cabbage and season generously with salt and pepper. Cook, stirring occasionally, until wilted and starting to brown, about 10 minutes. Transfer mixture to a large bowl and set aside.
Place 1/3 of the bread cubes over the bottom of the dutch oven or casserole. Spread 1/3 of the cabbage mixture over and then 1/4 of the grated cheese. Repeat twice more, alternating layers of bread, cabbage, and cheese. (If you can only fit two layers, that’s fine.)
Press layers down with your hands and carefully pour stock over the top until it comes up to the top layer. Top with remaining 1/4 of the cheese and season with salt and pepper.
Bake uncovered until juices are bubbly and cheese is melted, 30-40 minutes. Serve hot with grated parmesan and more fresh pepper, if desired.
1 ct red pepper, cored, seeded and cut into 1.5″ pieces
1 ct yellow pepper, cored, seeded and cut into 1.5″ pieces
1 ct green pepper, cored, seeded and cut into 1.5″ pieces
1/2 cup mayonnaise (vegan option available)
1 tbsp fresh lime juice
1 tsp soy sauce
1/4 tsp miso paste
Soak skewers and thaw beefless tips for 15 minutes. Puree cilantro, garlic, soy sauce, orange zest, sriracha, miso paste and sugar in a food processor and set aside. For the dipping sauce: Combine mayonnaise, lime juice, soy sauce and miso paste in a bowl and mix well. For the Kebabs: Thread beefless tips and peppers on each skewer, alternating. Coat grill rack with oil. Heat grill to medium high heat and cook skewers until the peppers and tips are caramelized and hot, while brushing both with cilantro soy sauce, approximately 5-7 minutes. Serve with dipping sauce.