Category: Latest recipes

How to Make ItHeat a Dutch oven over medium-high heat. Add canola oil; swirl to coat. Add popcorn; cover and cook 3 minutes or until kernels pop, shaking pan frequently. When popping slows down, remove pan from heat. Let stand 1 minute or until popping stops. Drizzle with truffle oil; toss well. Lightly coat popcorn with cooking spray.

This salad is reminiscent of one I enjoyed at a Persian restaurant, and it would be absolutely smashing served alongside roast lamb or grilled lamb chops. It’s beautiful, with the jewel-like fruit, and the flavor is tangy, sweet, and irresistible. The success of this salad is dependent on the pomegranate molasses, which you’ll find at Middle Eastern markets and some gourmet grocery stores.

Chowder is downright addictive, and for good reason. This one plays up wild rice’s slightly crunchy resistance with crunchy-sweet corn. If you have cooked wild rice on hand (or have some stashed in your freezer), this hearty soup comes together in less than 30 minutes.How to Make ItStep 1Place 3 cups water and wild rice in a medium saucepan; bring to a boil.

How to Make ItCombine first 7 ingredients in a bowl, stirring well with a whisk. Stir in 3 tablespoons Parmesan cheese. Add kale, quinoa, and chicken; toss to coat. Top with 3 tablespoons Parmesan cheese and walnuts.Chef& 39;s NotesExecutive Editor at Cooking Light, Ann Pittman, explores whole grain& 39;s all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice.

Is it a pancake? Is it an omelet? Well, it& 39;s both really. We gave this cloud bread a whirl and dressed it up test out all the possibilities. The result? It’s a perfectly- portable gluten-free canvas to hold your favorite toppings. Go savory with a topping of ham and cheese, or take things a sweet route with ricotta, strawberries, and honey.

Step 1Heat a large skillet over medium-high. Place asparagus spears in pan and add enough water to completely cover. Bring to a simmer and cook, covered, 3 to 5 minutes, until crisp-tender. Transfer asparagus to a bowl of ice water. Drain and cut into thirds. Set aside.Step 2Place cabbage, radish, radish greens, red onion, and snow peas in a large bowl.

Tiny teff grains swell and thicken this delicious vegetarian stew. It gets its flavor from Berbere seasoning, a spicy Ethiopian flavoring that typically includes ground chiles, ginger, fenugreek, cardamom, turmeric, and more. Look at the label closely; if the kind you buy includes salt, you’ll need to decrease the amount of salt added at the end.

Total Time2 Hours 17 MinsYieldServes 6 (serving size: 1 potpie)Admittedly, there are a few steps to this recipe, but the results are worth it: a rich vegetarian dinner of chewy grains, sweet root vegetables, and deeply savory porcini gravy all under a flaky whole-wheat crust. To get 2 cups cooked wheat berries or spelt, start with 2/3 cup uncooked.

Inspired by our very popular chickpea cookie dough recipe, these gluten-free bars are the perfect sweet and salty balance to satisfy any craving. With creamy almond butter, hearty oats, and sweet honey, these no-bake cookie dough bars are truly the easiest dessert ever. Topped with rich dark chocolate and flaked sea salt, you& 39;ll love everything about the familiar cookie dough flavor without the hassle of actually baking.

YieldServes 8 (serving size: about 3/4 cup)Long, slender ribbons of butternut squash make for a beautiful and unusual presentation; just be gentle when stirring so you don’t break all those gorgeous pieces. Try to find a squash with a long neck—that straight surface works best for ribboning. In place of butternut, try carrot, parsnip, or zucchini ribbons.

Ingredients2 cans (15 oz) BUSH& 39;S® Black Beans, rinsed and drained1/2 cup whole wheat or all-purpose flour1/4 cup yellow cornmeal1/2 cup chunky salsa2 teaspoons ground cumin1 teaspoon garlic saltHamburger bunsHow to Make ItStep 1Place beans in food processor; process until fairly smooth. Add flour, cornmeal, salsa, cumin and garlic salt.

Photo: Caitlin Bensel; Prop Styling: Audrey Davis; Food Styling: Anna HamptonYieldServes 1 (serving size: 1 1/2 cups)Transfer your favorite green smoothie into a scoopable version with this easy smoothie bowl recipe. Superfoods like kale, ginger, avocado, and matcha powder give this bowl a big boost of healthy benefits.

Everything there is to love about carrot cake made into 2-bite, no-bake truffles. Our plant-powered, vegan treats are brimming with heart-healthy omega-3 fats, and free of added sugar thanks to naturally sweet dates. Use the smallest setting of your box grater or food processor& 39;s grating attachment to grate the carrots into fine, fluffy pieces.

How to Make ItStep 1Cut kernels from ears of corn to measure 4 cups. Using dull side of a knife blade, scrape milk and remaining pulp from cobs. Place kernels, corn milk and pulp, and 1 3/4 cups milk in a large saucepan; bring to a simmer over medium heat. Reduce heat to low, and simmer 8 minutes, stirring occasionally.

There is a longstanding argument surrounding the merits of pineapple on a pizza. Here at Cooking Light, not only do we believe in pineapple as a pizza topper, we believe it can be the base too. Look for peeled and cored pineapple in your supermarkets produce aisle for even slicing. Canadian bacon adds salty, savory depth, which cuts the sweetness of the fruit while lending hearty texture.

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Injera is made with teff—a tiny, round grain that flourishes in the highlands of Ethiopia and is very nutritious. The traditional version of this spongy Ethiopian flatbread takes a few days to make; teff flour is mixed with water and allowed to ferment, creating a wonderful tangy flavor à la sourdough.

HomeBUSH& 39;S® Cucumber & Chick Pea Salad With Citrus Ad Ingredients1 can (16 oz) BUSH& 39;S® Garbanzo Beans, drained3 tablespoons olive oil1/2 cup tomato, chopped1/4 cup red onion, minced1 rib celery, sliced1 cucumber, chopped1 teaspoon garlic, chopped2 tablespoons fresh dill, chopped1 1/2 teaspoons red wine vinegar1/2 lemon, juiced1/2 lime, juicedCracked black pepper to taste1 tablespoon fresh parsley, choppedHow to Make ItStep 1Heat 2 tablespoons of the oil in a sauce pan over medium heat.

How to Make ItStep 1Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add popcorn; cover and cook 3 minutes or until kernels pop, shaking pan frequently. When popping slows down, remove pan from heat. Let stand 1 minute or until popping stops.Step 2Combine sugar and next 4 ingredients (through salt) in a medium, heavy saucepan coated with cooking spray.

Total Time2 Hours 50 MinsYieldServes 10 (serving size: 1 wedge)Instead of the same old slice of cheese with your apple pie, bake the cheddar right into the crust. The dough is sticky at first but firms up in the fridge. When rolling out, be patient and roll gradually, starting in the center and rolling out to the edges.