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Charred Cabbage with Creamy Miso Mushrooms — saltnpepperhere

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Sear or oven-roast cabbage wedges and mix of mushrooms (such as shimeji, black oyster, enoki, shiitake, king oyster, etc). Make a sauce with butter, garlic, miso, cream and soy sauce to toss with mushrooms and serve on top of charred cabbage wedges.

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5-Minute Silken Tofu (Soft Tofu) | Cookerru

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This Korean Silken Tofu is incredibly simple to prepare and calls for a handful of basic ingredients to make the most flavorful soft tofu in just 5 minutes. Seasoned with a savory sauce with crisp aromatics, this silken tofu makes for the perfect appetizer or side dish for any occasion.

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These easy Cottage Cheese Muffins are packed with whole grains, sweetened with honey and fresh berries. A great healthy snack with 6 grams of protein.

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Black Sesame Cookies - The Floured Table

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These chewy black sesame cookies have a nutty, earthy flavor that pairs well with the buttery dough. Chocolate chunks add extra richness.

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Rotisserie Chicken Pho | Two Plaid Aprons

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This rotisserie chicken pho is an easy chicken pho recipe, with authentic flavor, you can make at home in 45 minutes using leftover rotisserie chicken.

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Served piping hot with a hunk of crusty bread, this creamy, nourishing butternut squash soup recipe is fall comfort food at its best.

My favorite fall tradition is making butternut squash soup on Sunday afternoons. On a brisk day, there's nothing more soothing than chopping and simmering vegetables over a warm stove. As you cook, the kitchen fills with the cozy scent of sage, rosemary, and butternut squash, and when you're finished, steaming bowls of butternut squash soup (that will last all week!) reward you for your work.

In the past, my go-to butternut squash soup recipe has included coconut milk and curry spices , but this fall, I found myself craving one that was a bit more traditional. When I say traditional, I don't mean that I use chicken stock, heavy cream, or butter in this recipe. It's a delicious, all-veggie healthy butternut squash soup with ginger, sage, and rosemary. This is basically fall in a bowl.

We've been loving this soup lately - it's creamy and nourishing, perfect for satisfying cozy fall cravings. With only 10 ingredients, it's easy to make, so cook a big batch today, and enjoy the soup all week long! Happy fall. 🙂

Butternut Squash Soup Recipe Ingredients

To make this easy butternut squash soup recipe, you need 10 simple ingredients:

Butternut squash - This soup packs in 3 pounds of squash, so look for a medium-large one at the store or farmers market. If you don't have a scale at home, I recommend weighing the squash when you buy it!

Yellow onion and garlic - These veggies add delicious depth of flavor.

Fresh sage and rosemary - I don't reach for rosemary as often as some other fresh herbs, but I absolutely love it here. Along with the sage, it makes this soup cozy and complex.

Ginger - Its warm flavor highlights the autumnal taste of the herbs and squash.

Extra-virgin olive oil - 2 tablespoons add the perfect amount of richness.

Vegetable broth - Because the blended squash becomes creamy on its own, there's no need for dairy, coconut milk, or nuts here! With veggie broth as its base, this is a vegan butternut squash soup recipe.

Salt and freshly ground black pepper - Add them with the onion at the start of the cooking process, but make sure to taste and adjust at the end as well. That way, you'll make a soup you really love!

Let's cook!

First, chop the veggies! Sauté the onion until it becomes translucent, add the squash, and cook until it begins to soften. Then, stir in the herbs, garlic, and ginger. Pour in the broth and simmer until the squash becomes tender, about 20 minutes.

When the squash is soft, transfer the soup to a blender. Blend until the soup is vibrant orange and creamy. Finally, pour it into bowls, garnish with chopped parsley and pepitas, and enjoy!

What to Serve with Butternut Squash Soup

Enjoy this soup as a starter, side, or main dish. When I'm making it the center of a meal, I serve it with good crusty bread, homemade focaccia, avocado toast, or corn muffins and a simple veggie side or fall salad. Here are a few of my favorites:

Alternatively, serve it as an appetizer with a hearty vegetarian main dish like Roasted Cauliflower Steaks, Vegan Meatball Sandwiches, Homemade Mac and Cheese, Sun Dried Tomato Pasta, or a grilled cheese sandwich!

If you love this butternut squash soup...

Try my ginger miso soup, curried lentil soup, or many-veggie soup next, or check out this post for more of my favorite soup recipes!

Butternut Squash Soup

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This butternut squash soup recipe is the best! Made with squash, ginger, rosemary & sage, it's super creamy and full of cozy fall flavor.

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How to make the Smoothest Chinese Steamed Egg w/ Shrimp & Tofu  虾仁豆腐蒸水蛋 Easy Lunch & Dinner Recipe

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Add frozen spinach for extra veggies

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Step Two: Braise the Chickpeas

To finish off the sauce, pour in a can of crushed tomatoes, a can of coconut milk and a splash of soy sauce. Bring this to a boil and add in two cans of drained & rinsed chickpeas. Lower the heat and simmer the chickpeas for about 15 minutes. The sauce should thicken as it cooks!

Before serving add some chopped cilantro and give the sauce one last taste. You can add salt or more soy sauce as needed.

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These Coconut Curry Chickpeas are vegan comfort food in a bowl. The chickpeas are braised in a coconut curry sauce and served over rice.

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This post may contain affiliate links. For more information, please see our affiliate policy.

Baked Cod and Asparagus with Garlic Lemon Caper Sauce. Use pacific cod or black cod. Each cod fillet (together with asparagus and caper sauce) is baked in an individual foil pocket. One individual foil pocket with cod and asparagus equals one serving.

A delicious and easy recipe to cook any white fish - Pacific Cod (on photos), black cod, tilapia, halibat, mahi mahi, sea bass, etc. Healthy, low carb, gluten free recipe!

Ingredients you need to make baked cod

This delicious recipe will provide you with both the main dish (baked cod) and the side dish (asparagus) - and everything is baked together at the same time. There are only 7 ingredients:

pacific cod fillets (you can use black cod, sea bass, or halibat)

asparagus, ends trimmed

Italian herbal seasoning (usually includes herbs like thyme, oregano, basil, marjoram, oregano, rosemary - all of them or just a combination of some of them)

garlic cloves, minced

thinly sliced lemon

capers, drained

butter

Tips for making a perfect baked cod

I wrap each individual cod fillet in a foil packet. This helps to keep all the juices around the cod and asparagus together while baking, and also makes it convenient to serve individual portions.

Cod is such a flavorful, buttery fish, it doesn't need much to taste good. I enhanced cod flavor only by using simple ingredients, such as capers (make sure to drain them), minced fresh garlic, freshly squeezed lemon juice.

Do not overbake the cod. Bake it for 15-20 minutes in the preheated oven at 400 F. Your fish could be ready in 15 minutes depending on your oven and the thickness of a fillet. When your cod is done baking, it should cooked through and flaky.

How to bake cod

I use aluminum foil to bake each of 4 individual cod fillets separately, as individual portions, which can be handy. It also helps keep the juices inside each individual foil pocket.

First, preheat oven to 400 F. Prepare 4 separate foil pieces. Place equal portions of asparagus in the center of each foil. Season the asparagus with salt and pepper.

Place each cod fillet on top of asparagus. Season each cod fillet with a pinch of Italian herbal seasoning, salt, and pepper. Then, sprinkle minced garlic over each fillet and asparagus. Top each fish fillet with a thin lemon slice.

Next, sprinkle 1 tablespoon of capers over each cod fillet. Top each fish fillet with 1 tablespoon butter, thinly sliced. Wrap the foil over the cod to completely enclose it but do not wrap it too tightly or too close to the fish - leave some space.

Place foil-wrapped cod fish fillets on a baking sheet. Bake for 20 minutes at 400 F until the fish is cooked through and flaky. Could be ready in 15 minutes depending on your oven and the thickness of fillet.

Side dishes to serve with baked cod

What is really great about this recipe is that you're already cooking one side dish (the asparagus) together with the baked cod. So, you're saving time and effort right there! If you want more side dishes, you could make a side of rice or mashed potatoes - both will go beautifully with the juices from the baked cod. If you want rice with flavor, I recommend this cilantro lime and black bean rice or this sun-dried tomato and basil rice. Also try this cilantro lime potato salad - it's an excellent side for this fish!

More cod recipes

I am in love with cod thanks to its rich buttery texture, and I've cooked it many times. Check out the following cod recipes I made - they are all very different from this one and from one another:

Baked Cod and Asparagus in Garlic Lemon Caper Sauce

This recipe was originally published on July 20, 2016, and republished with updates, cooking tips in May 2018.

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Baked Cod and Asparagus with Garlic Lemon Caper Sauce

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Baked Cod and Asparagus with Garlic Lemon Caper Sauce. Use pacific cod or black cod. Each cod fillet (together with asparagus and caper sauce) is baked in an individual foil pocket. One individual foil pocket

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Baked Skillet Chicken and Rice Casserole with Broccoli

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Skillet chicken and rice casserole is an easy, one pan recipe with boneless chicken, rice, and cheesy broccoli. A 30 minute dinner!

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Foods For Weight Loss - Vegan | Vegetarian on Instagram: "Follow @healthy_floflo for more healthy and delicious recipes. . Roasted Carrots & Halloumi Rocket Salad by @healthy_floflo. . INGREDIENTS (for 2): * ~125g halloumi. * 4/5 small carrots. * 1/2 jar chickpeas. * 2 red onions. * 2 handful of Rocket. * 2 Handful of pecans (bake for 3-4 minutes at 180C). - For the dressing: * 2 tbsp extra virgin olive oil. * Juice of 1 lemon (you can use some of the zest, for some extra flavour). * 1 tsp mustard. * 1 tbsp honey. * Salt."

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foodsforweightloss on April 22, 2024: "Follow @healthy_floflo for more healthy and delicious recipes. . Roasted Carrots & Halloumi Rocket Salad by @healthy_floflo. . INGREDIENT...".

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This chicken and napa cabbage in egg sauce is a Chinese dish that is very similar in taste and texture to wat tan hor fun. It is a very delicious dish that you can pair with a bowl of steamed rice to make for a complete meal.

The recipe may seem difficult from the outset, but the ingredients are easy to find. If you cook Chinese dishes at home, I am sure you already have all the ingredients in your pantry. And once you finish the prep work, the cooking steps themselves are a breeze.

Ingredients for chicken and napa cabbage in egg sauce

There are three parts to this dish: napa cabbage stir-fry, poached chicken, and egg sauce.
1. Napa cabbage stir-fry
The napa cabbage stir-fry is the easiest part of the dish, and it requires garlic, ginger, salt, and napa cabbage.
2. Poached chicken
We need boneless skinless chicken breast and a marinating sauce, a simple mix of light soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, and white pepper.
3. Egg sauce
The final part of this dish is the egg sauce, and we need chicken stock, oyster sauce, Shaoxing wine, sesame oil, sugar, white pepper, scallions, cornstarch, and eggs.

Marinate chicken and chop cabbage
Marinate chicken
Cut chicken breast into thin slices and place in a mixing bowl. Add light soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, and white pepper. Mix well and marinate for 15 minutes.
Chop cabbage
Wash and drain napa cabbage. Discard the core and chop into 2-inch squares.

I suggest separating the leaves from the stems. Cook the stems first for a couple of minutes before adding the leaves to ensure the same level of tenderness and crispiness.

Part 1: Stir fry cabbage

Heat a wok over medium-high heat. Once the wok is hot, add oil and swirl to coat. Sauté half of the garlic and half of the ginger until fragrant, about 3 minutes.

Add the stems of napa cabbage and stir for 2 minutes. Add the leaves of napa cabbage and salt. Continue stir-frying for another 2 minutes. We want the cabbage to wilt but still retain its crispiness.

Remove the cabbage from the wok and arrange it in a large serving bowl. You can use a 9"x13" baking dish if you don't have a large serving bowl.

(1) Fry garlic and ginger. (2) Add chicken stock, oyster sauce, Shaoxing wine, sesame oil, sugar, and white pepper. (3) Poach marinated chicken. (4) Remove chicken from the broth and arrange on the serving platter alongside napa cabbage.

Part 2: Poach chicken

Heat the wok again over medium-high heat. Once the wok is hot, add oil and swirl to coat. Sauté the remaining garlic and ginger until fragrant, about 3 minutes.

Add chicken stock, oyster sauce, Shaoxing wine, sesame oil, sugar, and white pepper and bring to a boil.

Add marinated chicken breast and gently poach until tender, about 1 minute.

Remove poached chicken with a slotted spoon and arrange it on the serving bowl alongside napa cabbage.

Part 3: Egg sauce

Set the heat to medium, add scallions to the broth, add the cornstarch slurry and stir for 3 minutes until the sauce is thick.

Turn off the heat. Pour lightly beaten egg in a thin stream while gently stirring the sauce in a clockwise direction to create the egg drop soup effect.

Pour the sauce over napa cabbage and chicken, and garnish with fried shallots. Serve the dish immediately with steamed white rice.

Condiments for this dish

This dish is already great on its own, and it will be a satisfying meal even with just a bowl of steamed white rice.

If you have extra time, I highly suggest making some of these condiments to pair with the dish:

If you are not in the mood for rice, you can boil flat rice noodles to serve with the chicken and napa cabbage in egg sauce. It will become a dish that is very similar to wat tan hor fun. :)

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A classic Chinese dish in three parts: stir-fried napa cabbage, poached chicken, and savory egg sauce; a yummy dish that goes well with rice or flat rice noodles.

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Hey friends! Ready for a bowl of tasty, wholesome, everyday granola?

Buckwheat is one of those elusive ingredients that intimidated me when I first learned about it, but the more I cook with it, the fonder of it I become (it's especially great in our Buckwheat Crepes!). It's wholesome, gluten-free, and versatile, and it provides a delicious nutty flavor. Plus, it makes extra-crunchy granola, which happens to be my thing. Let's bake!

This granola is simple, requiring just 10 ingredients to make. It starts with an even mixture of oats and buckwheat groats, but you can easily use all buckwheat groats if you prefer (I just prefer mixing the two for some texture).

Next come nuts and coconut, a little cinnamon for warmth, and coconut sugar and maple syrup for natural sweetness.

This granola cooks a little longer at a lower temperature to get an even golden-brown color and super-crunchy texture. This is what we call granola perfection. I wish you could smell it through the screen (swoon).

We hope you LOVE this recipe. It's:

Crunchy
Naturally sweet
Wholesome
Satisfying
Easy to make
& So delicious

This is the perfect healthier breakfast or snack when you're craving something a little sweet. Pair with your favorite dairy-free milk (we prefer almond!) and seasonal fruit. Into granola? Be sure to check out these 14 Easy Granola recipes!

If you try this recipe, let us know! Leave a comment, rate it, and don't forget to tag a picture #minimalistbaker on Instagram. Happy baking, friends!

Servings 19 (1/4-cup servings)

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Hey friends! Ready for a bowl of tasty, wholesome, everyday granola? Buckwheat is one of those elusive ingredients that intimidated me when I first learned about it, but the more I cook with it, the fonder of it I become (it's especially great in our Buckwheat Crepes!).

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We caught our first cool fall breeze this week. Do you know what that means? It's pumpkin muffin time.

I snapped some new photos of my favorite pumpkin muffin recipe as I satisfied my pumpkin craving. These pumpkin muffins are perfect for chilly fall mornings and afternoon snacks.

They're healthier than most, since they're made with whole wheat flour and oats, sweetened with real maple syrup or honey, and call for coconut oil or olive oil instead of butter. Believe it or not, this healthy pumpkin muffin recipe yields light and fluffy muffins.

These pumpkin muffins wouldn't be complete without plenty of warming spices, including cinnamon, ginger and nutmeg. Most "pumpkin spice" flavor comes from the spice, not the pumpkin!

I love these muffins with a spread of almond butter, peanut butter or pecan butter on top. Nut butter adds some extra protein, which means that I'm not hungry before lunchtime. If you're going pumpkin-crazy this time of year, enjoy your muffin with a homemade pumpkin chai latte.

These pumpkin treats have the magical power to convert "healthy muffin" skeptics into fans. Let's make some!

The Best Pumpkin Muffins

1. These muffins are easy to make with basic ingredients. Only one bowl required!

2. They're made with 100% whole grains, yet they're fluffy and delicious. No one will know the difference.

3. They're also naturally sweetened with maple syrup or honey, rather than loaded with refined sugar. The maple syrup (or honey) offers a touch of extra flavor, which I love.

4. These muffins feature a few of your favorite warming spices so they taste like your favorite pumpkin latte.

5. They freeze well for later, too. Just defrost individual muffins in the microwave for 30 to 60 seconds, or until gently warmed through. You don't want to overdo it.

Five reasons to love this pumpkin muffin recipe:
Healthy Pumpkin Muffin Notes & Tips

Change it up. Add nuts, chocolate chips or chopped fruit cranberries or crystallized ginger. See recipe notes for details.

Simplify the recipe. Substitute 2 teaspoons store-bought pumpkin spice blend for the individual spices (cinnamon, ginger, nutmeg and allspice). Or, if your spice drawer is empty, simply use 1 1/2 teaspoons ground cinnamon and call it good.

Craving a sweet topping? Liz topped these muffins with my maple glaze from my pumpkin scones recipe, which sounds marvelous.

This muffin recipe is special diet-friendly. You can easily adjust this recipe to make it vegan, dairy free, egg free and/or gluten free. See the recipe notes for details.

Baking Tips for Success

How to Measure Flour

How you measure your flour is important. Why? If you measure incorrectly, you could end up with up to 50 percent extra flour, which will make your muffins dense, dry and flavorless. Use the spoon and swoop method:

1. Gently stir your flour to loosen any clumps.

2. Spoon your flour into the measuring cup with a big spoon or a flour scoop. Do not scoop up the flour directly into the measuring cup.

3. Level off the top of the cup with a knife. Repeat as necessary.

Use Baking Soda, Not Baking Powder

They are not the same thing. Both are leaveners that help your baked goods rise (baking powder contains some baking soda, but that's a long story). For ideal results, always follow the recipe and measure carefully.

How to Stir Your Batter

This muffin batter is super simple to stir together by hand, and that's how I recommend making these muffins. Why? Whipping your batter will make the flour's gluten protein too strong, yielding tough muffins.

I know it can be tempting to use a stand mixer or hand mixer when it's within reach. Please don't! Follow the instructions below and you'll end up with light, fluffy muffins.

Watch How to Make Healthy Pumpkin Muffins

Craving more wholesome muffins and pumpkin treats? You're going to love these recipes:

Please let me know how these pumpkin muffins turn out for you in the comments. I love hearing from you, and hope these pumpkin muffins become your new favorite.

P.s. That beautiful mug in the photos above and below? That's handmade by my friend Margaret.

Healthy Pumpkin Muffins

Easy, one bowl, healthier pumpkin muffins made with whole wheat grains and naturally sweetened! These pumpkin muffins are as light, fluffy and delicious as their coffee shop counterparts. Recipe yields 12 muffins.

Ingredients

⅓ cup melted coconut oil or extra-virgin olive oil*

½ cup maple syrup or honey

2 eggs, at room temperature

1 cup pumpkin purée

¼ cup milk of choice (I used almond milk)

2 teaspoons pumpkin spice blend (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves)

1 teaspoon baking soda

1 teaspoon vanilla extract

½ teaspoon salt

1 ¾ cups whole wheat flour**

⅓ cup old-fashioned oats, plus more for sprinkling on top

Optional: 2 teaspoons turbinado (raw) sugar for a sweet crunch

Instructions

1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn't require any grease).

2. In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.

3. Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you'd like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now.

4. Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you'd like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

5. Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.

6. These muffins taste even better after they have rested for a couple of hours! They'll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

Notes

*Oil options: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the muffins, if you're into that (I tested with California Olive Ranch's "Everyday" variety and couldn't even taste it). Vegetable oil has a neutral flavor but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.

**Flour alternatives: White whole wheat flour works great, if you can find it. Whole wheat pastry flour yields extra light and fluffy muffins that are delicate until cooled. All-purpose flour and gluten-free all-purpose flour blends work as well.

**Change it up: You could really go crazy with add-ins here. After stirring in the flour and oats, gently fold in up to ¾ cup chocolate chips, chopped nuts like pecans or walnuts, and/or some chopped dried cranberries or crystallized ginger.

Serving suggestions: These muffins are great on their own, with a pat of butter, or spread with almond butter. They would also be fantastic with homemade pecan butter or coconut butter.
Make it egg free: Readers report that these muffins turn out well with flax eggs!
Make it vegan: Use maple syrup, flax eggs and non-dairy milk.
Make it dairy free: Simply use your non-dairy milk of choice.
Make it gluten free: Bob's Red Mill gluten-free all-purpose blend works well instead of the whole wheat flour.

Make it oat free: Simply omit the oats. No other changes necessary.
Recipe adapted from my honey-sweetened pumpkin bread.
Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you're following a low-fat diet. Choosing olive oil instead of coconut oil will reduce the saturated fat content; total fat content will remain the same.

Update September 24, 2019: I removed white whole wheat flour as an option simply because I can't find it in stores any more. I also upped the amount of spice from 1 ½ teaspoons to 2 teaspoons.

▸ Nutrition Information

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Healthy Pumpkin Muffins Recipe - Cookie and Kate

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We caught our first cool fall breeze this week. Do you know what that means? It's pumpkin muffin time. I snapped some new photos of my favorite pumpkin muffin recipe as I satisfied my pumpkin craving. These pumpkin muffins are perfect for chilly fall mornings and afternoon snacks.

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This Asian Meatball Noodle Soup is a healthy and quick weekday dinner. Pork meatballs simmered in chicken broth with cabbage and topped with rice noodles, chili garlic hot sauce, and fresh cilantro. A deliciously easy and comforting soup! As an Amazon Associate, I earn from qualifying purchases.
Once the cold weather creeps in, I start making soups. Soups are one of the greatest inventions of all time. because it can be made in one pot. One pot meals are pure genius.

I especially love a one pot Asian noodle soup. With flavors are so clean and fresh, this chicken soup is really comforting on a cold, winter's day.

Super loaded with protein and healthy vegetables, it's an ideal addition to a healthy meal plan.

Delicious pork meatballs in a soup

This recipe is my version of the Chinese Lion's Head soup, but with a little extra somethin', somethin' (aka noodles). I mix chopped cabbage in the meatballs, make them into smaller balls, and cook them directly in the broth.

Any type of Chinese cabbage (napa or bok choy) or a green cabbage can be used here. Typically I use napa or bok choy in this recipe, but only had green cabbage on hand so I used it for both the meatballs and the soup.

Be creative with this unique meatball soup

Feel free to add whatever veggies you want to the broth while the meatballs are cooking. Thinly sliced or chopped carrots, red bell peppers, spinach, kale, and broccoli would all be great additions to this chicken noodle soup.

Use whatever is in season and in the refrigerator. If you don't eat pork, change it to ground chicken or turkey. Leave out the noddles if you want a low carb option.

Go crazy and make it your own. I promise, I won't be offended.

Tips for using and storing fresh ginger:

My ginger always goes bad before I can use it up, so I freeze it to keep it fresh. All you do is put a whole piece of unpeeled ginger in a freezer proof bag or in freezer proof plastic wrap.

When you want to use it, just grate it frozen on a Microplane Zester/Grater and when finished, wrap it up and put it back in the freezer. No need to thaw or peel the ginger before grating.

I've kept fresh ginger in the freezer for up to 6 months with no problems.

So brave the cold winter by making some comforting Asian Meatball Noodle Soup and keep warm! Please let me know in the comments how you like the soup and what different vegetables you used.

RECIPE

FOR THE SOUP:

optional: chopped cilantro and Thai garlic chili sauce

In a large bowl, combine all of the meatball ingredients and mix until well combined (I use my hands).

Cover and place mixture in refrigerator for at least 30 minutes.

FOR THE MEATBALLS:

In a large pot, bring broth to a simmer over medium heat. Reduce heat to low.

Form meatballs into balls (about golf ball size) by hand and drop them into the hot broth.

Cook for 3-4 minutes, then gently stir in the cabbage. Cook for another 10-15 minutes, or until the meatballs and cabbage are fully cooked.

Gently stir the Nama Shoyu or soy sauce into the broth. Keep warm until ready to serve.

When ready to serve, place desired amount of cooked noodles in a bowl and ladle the broth and meatballs over them. Drizzle a small amount of sesame oil on top.

FOR THE SOUP:

optional: top with cilantro and add garlic chili sauce to taste.

Asian Meatball Noodle Soup

* Percent Daily Values are based on a 2000 calorie diet.

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This Asian Meatball Noodle Soup is a healthy and quick weekday dinner. Pork meatballs simmered in chicken broth with cabbage and topped with rice noodles, chili garlic hot sauce, and fresh cilantro.

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Calling all the colors! Empty your refrigerator of vegetables and juice some lemons, because this rainbow-bright healthy Sheet Pan Chicken with Rainbow Vegetables is here to be this week's easy dinner winner.

I should let you know that it's here to be next week's easy dinner too. The thing is, once you realize that you can cook a recipe this tasty and fresh that also happens to leave you with only one pan to wash at the end, you'll find yourself wanting to cook that recipe with startling frequency.

We are due for a sheet pan chicken recipe. It's been four years since I posted this Maple Dijon Chicken and Vegetables (and oldie but a goodie!), three since this Baked Lemon Chicken with Asparagus received roaring applause, and this Sheet Pan Italian Chicken recently called to request some additional company in the one-pan meal recipe archives.

Call it hopeless indecision or a craving for variety, but when I was dreaming up the latest, greatest member of our sheet pan chicken family, my brain (and stomach) refused to settle on a single vegetable. Or even two vegetables.

Result?

A healthy sheet pan chicken and vegetable dinner with an array of colors that's fit to make a crayon box tickled pink with envy!

(BTW, was Tickle Me Pink anyone else's favorite Crayola crayon name? I'd say it was a toss up between it and Macaroni and Cheese. I digress. Back to the sheet pan chicken!)

Sheet Pan Rainbow Chicken and Vegetables-Healthy Color on Your Plate!

The healthy lifestyle adage "eat the rainbow" stems from the idea that foods of different colors offer different assortments of important vitamins and nutrients.

The lesson goes that the wider variety you eat, the more well-rounded your diet will be.

"Eat the rainbow" is an easy-to-follow principle I think of often when I'm planning our meals.

In addition to being good for you, a wide assortment of vegetables offers scrumptious variety, both in flavor and in texture. Here are the ones I included in today's rainbow sheet pan dinner recipe:

Sweet Potatoes. Fiber, vitamin C, vitamin A, potassium, and SO MANY MORE. That lovely orange? It's from beta-carotene, which is an antioxidant.

I also love sweet potatoes because they are naturally sweet and creamy when roasted. If you have picky eaters, sweet potatoes can be a gateway veggie.

Broccoli. Say hello to fiber and a wallop of vitamins K and C and folic acid.

I understand that broccoli has its skeptics (so green!), but roasted broccoli is an entirely different game than raw. In the oven, the broccoli transforms to become crispy at the tips and tender on the inside. You'll catch yourself munching it right off the pan. (For a shortcut way to cook it on its own, try this Roasted Frozen Broccol i.)

Red Bell Pepper. These pretty, sweet vegetables are vitamin C powerhouses and include folate and antioxidants too!

Bonus: bell peppers are delicious and a really nice combo with the sweet potato and broccoli.

Zucchini and/or Yellow Squash. To complete the rainbow. These simple, affordable, and humble summer squash are high in water and fiber and low carb. You'll find lots of B6 vitamins (among many others) too.

The Directions

1. Toss the sweet potatoes with oil, salt, and pepper, then roast at 400 degrees F for 10 minutes. This gives them a head start.

2. While the sweet potatoes bake, toss the chicken and remaining vegetables with oil, lemon zest and juice, and seasonings.

3. Add the chicken and vegetables to the pan with the sweet potatoes.

4. Roast for 15 to 20 more minutes, until chicken is cooked through. Top with Parmesan, and DIG IN!

Choosing Your Chicken and Vegetables

The beauty five-star sheet pan dinners like this one is their flexibility. Open your fridge, think about the ingredients you and your family love, then make this recipe you own.

If the assortment of vegetables I included in this recipe isn't your jam, feel free to swap them for similar amounts of vegetables that you prefer.

If the vegetables you are using are harder like sweet potatoes, be sure to give them a head start so that all of the vegetables finish roasting in the same amount of time.

You can also change up the kind of chicken you use. I opted for boneless, skinless chicken breasts. If you are a fan of sheet pan dinners chicken thighs-style, you can use boneless, skinless thighs instead; simply cut them into similar, bite-size pieces.

For fans of sheet pan dinners with sausage, you'll love this easy Sausage and Peppers.

Flavor It Up-A Simple but Super Tasty Way to Flavor Any Sheet Pan Chicken and Vegetables

Since we're using a wide array of vegetables, I wanted to roast the chicken and veggies with a combination of spices and ingredients that would complement them without fighting for attention.

For inspiration, I turned the master cuisine of delicious simplicity: Italian.

A combination of Italian seasoning, lemon juice, and garlic, all finished off with a generous handful freshly grated Parmesan cheese, nails it.

I know I should vary my sheet pan chicken seasonings, but this lemon/herb/Parm situation is so enduringly tasty, it might be a challenge for me to make anything else for a good while.

In fact, I adore it so much that I've since applied it to other recipes, like these Roasted Broccoli and Carrots.

Rainbow Chicken and Vegetables Storage Tips

To Store. Leftovers can be stored in an airtight storage container in the refrigerator for up to 4 days.

To Reheat. Gently rewarm chicken and vegetables on a lightly greased baking sheet in the oven at 350 degrees F until hot. You can also reheat this dish in the microwave or on the stovetop in a skillet.

To Freeze. Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating. The zucchini and squash may become somewhat mushy and watery once thawed, but the flavors will still be delicious.

Serving Rainbow Sheet Pan Chicken and Vegetables

Once the sheet pan chicken and vegetables are roasted, you can use them in a variety of ways to stretch the meal even further. Here are a few ideas:

Rice or Quinoa. Mix with brown rice or quinoa; top with an extra squeeze of lemon and handful of Parmesan.

Pasta. Mix with whole wheat pasta noodles and top with your favorite pasta sauce. Both red sauce and pesto would be scrumptious! For a lighter twist, try it with Pasta al Limone.

Salad. Toss with arugula for a bright green salad. Drizzle with a bit of extra olive oil and lemon juice to make a quick dressing.

Keep it simple. this recipe works well as a standalone one-pan meat + vegetable dinner.

More Popular One Pan Meals

Recommended Tools to Make Rainbow Chicken

Welcome to the sheet pan fam, Mr. Rainbow Chicken and Vegetables!

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Sheet Pan Chicken with Rainbow Vegetables, Lemon and Parmesan

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Calling all the colors! Empty your refrigerator of vegetables and juice some lemons, because this rainbow-bright healthy Sheet Pan Chicken with Rainbow Vegetables is here to be this week's easy dinner winner. I should let you know that it's here to be next week's easy dinner too.

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Wow your guests and make these Juicy Melt-in-Your-Mouth Instant Pot Short Ribs! You won't want to miss out on this Tender Red Wine Braised Beef Short Ribs, soaked with rich sweet-savory-umami beefy sauce. Paired with buttery mashed potatoes cooked in the same pot.
Layers of Flavors Explosion.
Melt-in-Your-Mouth Heaven.
Every bite is rewarding.
These Red Wine Braised Instant Pot Short Ribs are the perfect choice to impress your guests and convert them to Instant Pot-ism. 😉

No need to turn on your oven or slow cook the short ribs for hours to achieve this rich beefy melt-in-your-mouth heaven-on-earth.

Plus, you can save time by cooking potatoes at the same time right in the same pot. How awesome is that?!

Last year, we were stoked to have a bite of the delicious Big Apple! 😀

Eataly, Chelsea Market, Brooklyn Pizza, legendary chocolate chip cookie...Oh man~ We loved every minute of our New York Foodie Trip!

Right before visiting the Empire State Building, we were tucked at the back corner of this dimmed-light, jam-packed Southern Comfort Eatery. The mouth-watering menu definitely gave me a decidophobia moment. hehe~

The moment we tasted the Fall-Off-the-Bone Tender, Sweet-Savory 6-Hour Short Ribs, we both looked at each other and said "Yes! This would be perfect for the Instant Pot."

What better way to share our beautiful New York memories with you than to recreate this with our own twists in the Instant Pot? 🙂
Enjoy our Red Wine Braised Instant Pot Short Ribs~
Instant Pot Short Ribs Experiment

We conducted multiple tests with Short Ribs using different amounts of cooking time in our Instant Pot Electric Pressure Cooker.

Texture: fall-off-the-bone, melt-in-your-mouth tender; juicy & moist - not tough, dry, and brittle

Taste: buttery from the melted beef fat; strong & rich beefy flavors & aroma

What We Look For in Perfectly Cooked Short Ribs: Here's the Instant Pot Short Ribs Experiment Summary:
Conclusion: Test #3 yields the most satisfying combination of fall-off-the-bone tender, yet juicy & moist, plus rich & buttery beefy flavors.

Instant Pot Short Ribs Step-by-Step Cooking Guide

Prepare Ingredients for Instant Pot Short Ribs.

We chose this Perez Cruz Reserva Cabernet Sauvignon from Chile for our recipe.

Brown Short Ribs in Instant Pot

Heat up Instant Pot using Sauté More function.

*Tip: For older versions, press "Saute" button, then "Adjust" button. For newer version, press "Saute" button twice.

Wait until it says HOT (takes roughly 8 minutes). This prevents the short ribs from sticking to the pot.

Add 1 tbsp (15ml) olive oil in Instant Pot.

Season one side generously with salt and black pepper.

Add in 5 pieces of short ribs and brown each side for 4 minutes.

While one side is browning, season the other side with more salt and black pepper.

*Pro Tip: Do this in two separate batches to avoid overcrowding.

Take a sniff! Oh~ It smells amazingly buttery rich!! 😀

Saute Onion & Garlic

Set aside the browned short ribs.

Add in sliced onions, and saute until soften (~ 3 minutes).

Add in the chopped garlic and saute until fragrant (~30 seconds).

Saute Veggies & Spices

Add in the chopped carrots, celery, a pinch of dried thyme, and 2 bay leaves. Saute for another 2 minutes.

Deglaze Instant Pot

Pour ½ cup (125ml) red wine in Instant Pot and deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon.

Give it a quick mix. Let the wine simmer for a minute to allow some of the alcohol to evaporate.

Pressure Cook Short Ribs

Add 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1 - 1.5 tbsp (14 - 21g) brown sugar, 2 tbsp (30ml) balsamic vinegar, and ½ cup (125ml) unsalted chicken stock in Instant Pot.

*Pro Tip: adjust your sweetness level accordingly. If you like a less sweet sauce, use 1 tbsp (14g) brown sugar; if you enjoy a sweeter sauce, use 1.5 tbsp (21g) brown sugar.

Carefully add browned short ribs in Instant Pot. Make sure to add in all the juice!

If you want to make mashed potatoes with the short ribs: Cut 3 - 4 potatoes in half and place them in a stainless steel bowl.

Then, layer the bowl on top of the short ribs (as shown in below photo).

With Venting Knob in Venting Position, close the lid and turn Venting Knob to Sealing Position.

With Potatoes: High Pressure 42 minutes + Natural Release 15 minutes

No Potatoes: High Pressure 45 minutes + Natural Release 15 minutes

After 15 minutes, release remaining pressure by turning Venting Knob to Venting Position.

When Floating Valve drops, open the lid carefully.

Optional - Make Mashed Potatoes

*Pro Tip: It may be a good idea to drain & transfer the potatoes to a larger mixing bowl.

Mash the pressure cooked potatoes with a potato masher.

Mix in 100ml whole milk and 1 - 2 tbsp (14g -28g) unsalted butter.

Season to taste with salt & pepper. Yum! 🙂

Thicken & Seasonings
Pressure Cooking Methods:
The Instant Pot Short Ribs will be fall-off-the-bone tender, so carefully set aside the short ribs.

Mix 2.5 tbsp (22.5g) cornstarch and 3 tbsp (45ml) cold water together in a small mixing bowl.

Bring the sauce to a simmer and add the cornstarch mixture one third at a time to thicken the red wine sauce until desired thickness.

Taste and season with more salt, black pepper, and brown sugar if necessary. For reference, we added 3 large pinches of salt.

Turn off the heat.

Serve Instant Pot Short Ribs

Carefully place the short ribs back in the sauce to keep them hot.

*Pro Tip: The short ribs will taste even better after sitting in the sauce for 10 - 15 minutes.

Serve immediately and be prepared for your guests to beg for more of this delicious heaven-on-earth. 😉

Enjoy your Juicy Melt-in-your-Mouth Instant Pot Short Ribs!~ 🙂

Tools for Instant Pot Short Ribs

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Instant Pot Red Wine Braised Short Ribs | Amy + Jacky

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Impress your guests with these Juicy Melt-in-Your-Mouth Beef Short Ribs: Fall-Off-the-Bone Tender Short Ribs with buttery mashed potatoes cooked in the same pot.

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Easy Zucchini Fritters Recipe (VIDEO) - NatashasKitchen.com

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Crispy homemade Zucchini Fritters are a kid-friendly family favorite. An easy summer zucchini recipe you’ll make again and again.

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Poached Salmon made exotic with a simple, amazing Coconut Lime Sauce!! Tastes like a Thai coconut curry sauce - but it's quick and easy. The trick is to caramelise garlic, ginger and lemongrass with a smidge of sugar before adding the coconut milk. It's incredible what a difference it makes!

Poached Salmon

Poached fish has a bad reputation. The mere mention of it conjures up visions of pale, overcooked, flavourless fish swimming in murky water.

It's time for a makeover.

Enter - THIS Poached Salmon swimming in an outrageously tasty caramelised Coconut Lime Sauce with lemongrass, ginger and chilli. Poached fish never tasted so good!! 😂

This poached salmon is lightly seared on the outside first then we finish cooking it by poaching in a simple Thai coconut curry sauce.

How to poach salmon

The "normal" way to poach salmon involves bringing a pot of water to the boil with some basic aromatics like lemon and sprigs of herbs, then the salmon is gently simmered until it's cooked.

This isn't my favourite way to cook salmon. I miss the flavour you get from searing.

So my method of making poached salmon involves lightly searing first THEN poaching in the same skillet.

Coconut Curry Sauce - real easy!

Looks like Thai Red Curry, tastes like Thai Red Curry.....

Sure, it doesn't have quite the same depth of flavour - but it requires a fraction of the time and ingredients. I think even those with sophisticated South East Asian palettes will still be mighty impressed with the flavour of we manage to get in this so quickly and with so few ingredients!

Here's what goes in the coconut curry sauce - and it's all things you can pick up at supermarkets.

The one thing that some supermarkets may not carry is Chilli Garlic Sauce which, as the name suggests, is a spicy garlicky paste. But don't worry if you can't find it - just sub with any chilli paste, even if it's not Asian (eg Franks), OR use a chilli sauce like Sriracha.

Caramelisation makes all the difference!

If you're looking at the ingredients suspiciously, thinking surely she's exaggerating, how on earth can so few ingredients make a coconut curry sauce that tastes like Thai Red Curry? I don't blame you. I'll be honest - I've tried a few simple Coconut sauces before and been disappointed.

So here are the 2 key things in this recipe that add depth of flavour into this otherwise simple sauce:

1. Sear the salmon first. Just lightly - to add colour and flavour to the salmon as well as leaving behind tasty brown bits in the skillet (it's called fond!) that adds flavour into the sauce. This is a cooking fundamental - never waste those precious golden bits from searing things!

2. Caramelise the aromatics (garlic, ginger, lemongrass) with a touch of sugar. It's amazing how much more flavour that adds to an otherwise simple sauce!

What to serve with poached salmon

There's enough sauce to serve this over jasmine rice or any rice you prefer, or with noodles (pictured). I've used vermicelli noodles here because they're quick to prepare - just soak in boiling water for a few minutes,

Add a side of steamed Asian greens and voila! A healthy, Omega 3 rich dinner on the table in 20 minutes!!! - Nagi x

PS If you're wondering if salmon is good for you, the answer is yes, we should all eat more of it! It's rich in protein and Omega 3 fatty acids which do all sorts of good things for you - brain, joints and heart. So don't shy away from salmon because you think it's too fatty or too high in calories - it's good fat.

MORE QUICK & EASY SALMON RECIPES

And if you love coconut milk sauces, you'll love these!

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Poached Salmon in Coconut Lime Sauce

Recipe video above. Poached Salmon in a coconut lime sauce that tastes like a Thai coconut curry - except it's super quick and easy to make! Even though the salmon is poached, it's well worth searing lightly to brown for the extra flavour on both the salmon and in the sauce.

Sprinkle both sides of salmon with salt and pepper.

Heat 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).

Turn heat down to medium low and allow skillet to cool.

Heat remaining 1 tbsp oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden ~ 1 minute.

Add sugar and cook for 20 seconds until it becomes a caramel (see video). Then stir in chilli paste.

Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.

Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.

Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.

Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.

Serve salmon over noodles or rice. Spoon over sauce, garnish with coriander and chili if using.

1. Salmon - Skinless is better for this dish because it's not a crispy skin salmon recipe. But skin on is ok too.

2. Lemongrass - peel reedy outer layers and just use the bottom 12cm/5" of the stalk, the part that's white and very pale green that can be grated.

Lemongrass paste can be used instead - stir in 1 tbsp once the coconut milk is added.

3. Chilli Paste - Any chilli paste is fine here. Even sriracha or other Asiany hot sauce. This is to add spiciness and adds colour to the sauce.

4. Low fat coconut milk can be used but the sauce won't have as good a coconut flavour and will be a bit thinner.

5. Variations - This recipe works great with any fish, prawns/shrimp, chicken (thighs or breast halved horizontally or bite size pieces).

6. Nutrition assumes all sauce is used. Remember - all those Omega 3 fatty acids in salmon are good for you! Good for your brain, heart and joints!

Keywords: Coconut Sauce for Salmon, Poached Salmon

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That time he got my sneakers wet so I took them off and made him carry them back to the car.

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An incredible Poached Salmon with a Coconut Lime Sauce that's quick and easy to make! Tastes like a Thai coconut curry - except it's way faster to make.

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With just five ingredients and a texture and flavor that's similar to a soft oatmeal cookie, these Banana Oatmeal Bars are a nutritious (and yummy!) make-ahead breakfast or snack.

Banana Oatmeal Bars

I am so happy to share this recipe today because it has become a new staple weekday breakfast in our house. It's been amazing to have this option to make ahead and stash in the fridge to grab on mornings when the kids need a little more time to sleep...and still need a substantial breakfast.

These are easy to take on the go, you can cut them into sticks or squares, and they can be eaten chilled out of the fridge or warmed up slightly.

It's basically like eating a bowl of oatmeal, but in bar form!

Your toddler won't eat? Help is here!

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Ingredients

Here's a look at the ingredients you need to have on hand to make this recipe so you know what to grab from the pantry or store.

Bananas: Very ripe bananas are key to the sweetness and flavor in this recipe. They should have lots of brown spots, which indicates natural sugars.

Instant oats: You can use store-bought instant oats or quickly grind up rolled oats in a blender or food processor. You can also use oat flour. All work to make an oatmeal bar with a nicely uniform consistency.

Peanut butter: Peanut butter adds protein and beneficial fats to help the bars keep us satisfied. It also helps the bars hold together easily without using egg. To make these nut-free, use sunflower seed butter. (You can also use almond butter if you prefer.)

Milk: I usually use whole milk in my baking, but any kind of plain unsweetened milk will work here.

Chocolate chips (or dried fruit): We love these topped with chocolate chips, but you could also use dried fruit or fresh or frozen blueberries if you prefer.

Step-by-Step Instructions

Below is an overview of the process involved in making this recipe so you know what to expect. Scroll down to the end of the post for the full amounts and timing.

1. Preheat the oven and line an 8×8-inch pan with parchment paper. (I allow 2 inches to hang over the edges on either side so the bars are easy to lift out and slice.) Add the ingredients to a medium bowl.

2. Stir well to combine thoroughly.

3. Pour into the prepared pan, smoothing evenly. Add chocolate chips.

4. Bake until firm to the touch and lightly golden around the edges.

How to Store

Store leftovers in an airtight container in the fridge for up to a week or in the freezer for up to 6 months. Enjoy cold or warmed slightly according to how you prefer to eat them. (We like them both ways!)

Best Tips for Success

I'd love to hear your feedback on this post, so please rate and comment below!

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With just five ingredients and a texture and flavor that's similar to a soft oatmeal cookie, these Banana Oatmeal Bars are a nutritious (and so yummy!) make-ahead breakfast or snack.

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Chicken Korma at its Best! This Indian Chicken Korma is the ultimate comfort food - made delicious & flavorsome with easier steps. For a Classic Indian meal, serve it with plain steamed Basmati Rice, Butter Naan, Roti or , alongside or . Chicken Korma also goes well with flavored rice like Ghee rice, & Turmeric Rice.

Korma is a South Asian dish that's very popular across the world like Chicken Biryani, Chicken Tikka Masala and Butter Chicken. In this post I share how to make the best tasting authentic Chicken Korma, the easiest way.

About Korma

Korma originated in South Asia, & has its roots in the Mughal Cuisine. The English term Korma is derived from the Urdu word "qorma" which means "To Braise". So basically korma is a dish where meat is braised in fats like ghee, oil &/or yogurt.

Based on this braising technique, you will find zillion versions across the South Asian Countries, made with varying ingredients like spices, nuts, seeds, yogurt, coconut, and fried onion paste.

One ingredient you will never find in an authentic korma is Tomato! Yes! The essential tang in a korma comes from yogurt & tomatoes are never used.

The Authentic North Indian Mughlai Korma from the Awadhi Cuisine is essentially made with a nut and seed paste which contributes to the richness and creamy texture.

Traditionally a paste made with almonds and chironji seeds was used. In the later days cashews made way as a replacement to chironji. The other substitutes like poppy seeds and coconut are also used.

Broadly classified, there are 2 ways a korma is made in India.

North Indian Korma is made with yogurt, nuts, seeds & brown onion paste. Sometimes you will also see recipes made with boiled onion paste like this Navratan Korma.

South Indian Korma (known as Kurma) is made with coconut, seeds, sometimes nuts and no brown onion paste. Optionally yogurt is used.

My Chicken Korma Recipe

Chicken Korma is a traditional Mughlai dish where bone-in chicken is cooked with spices, onion paste, yogurt and nuts. My recipe is pretty straight forward and yields a creamy, rich and delicious dish that's packed with layers & layers of authentic flavors.

I have tried to remain true to the authentic version, except for marinating the chicken (for better absorption of flavors & tender meat) and pan frying the onions instead of deep frying to make it healthier.

For a 100% authentic korma you may check this Mutton Korma.

Now comes the million dollar question:

Why is Chicken Marinated for Korma?

I have tested & retested chicken korma a lot of times without marinating and realized it makes a huge difference in terms of flavor and texture. Chicken unlike red meat, cooks faster and does not get enough time to soak up all the flavors while cooking.

I found the resulting dish was not as flavorful & succulent as the marinated chicken. This step also helps to get rid of the raw meat flavor quickly.

How to Make Chicken Korma (Stepwise photos)

Marinade

1. To a mixing bowl, add

½ kg chicken (1.2 lbs)

3 tablespoons plain yogurt (or coconut milk)

1 tablespoon ginger garlic (We usually rub the chicken with turmeric and then rinse off before cooking. Hence the yellow color here.)

2. Next add

¼ teaspoon turmeric

1 teaspoon red chili powder (or paprika)

1 teaspoon garam masala

½ teaspoon salt

3. Mix all of them and set aside until needed. You can also refrigerate this overnight.

Make Korma Sauce/ Gravy

4. While the chicken marinates, go ahead with the recipe. Heat 1½ tablespoon oil or ghee in a pan. Add 2 to 3 cardamoms. I used a bit more here as we like the flavor.

5. Add 1 cup sliced onions (2 medium onions). Saute them stirring often until golden brown & caramelized.

6. This is how the onions look - golden brown & caramelized. Turn off the stove. Add 4 almonds and 6 cashews. Cool this completely.

7. Add the onions and nuts to a grinder or blender jar. Pour ¼ cup yogurt or coconut milk.

8. Blend to a smooth puree. If you do not have a powerful blender, then you may pour half cup water and blend. (remember to skip adding water later for the gravy)

Make Chicken Korma

9. Pour 1 to 2 tablespoon oil to the same pan and spread the oil. Add the following whole spices: (skip if you don't have)

1 bay leaf

3 cloves

1 cardamom

2 inch cinnamon. I used Ceylon cinnamon so used more. If you are using cassia, just use a 2 inch thin strip. Saute the spices for a min.

10. Add marinated chicken and slit green chilli (optional).

11. Saute on a medium heat until the raw smell of ginger garlic goes away. This takes about 5 to 7 mins.

12. Add the onion paste. Pour ½ cup hot water.

13. Add ¼ teaspoon salt.

14. Add ½ to ¾ teaspoon garam masala and 1½ teaspoon coriander powder. You can also add little chili powder if you prefer red color korma.

15. Mix well. Increase the heat and bring to a boil. Reduce the heat. Cover and cook on a medium heat until the chicken turns tender and is soft cooked.

16. You will see traces of oil over the korma when it is done. Taste test and add more salt if needed. Once done, if the korma is too thick, add some hot water to bring it to consistency. Sprinkle some coriander leaves.

Serve chicken korma with rice, jeera rice, roti, naan or paratha.

Ingredients & Substitutes

Onions: Traditionally onions are deep fried until deep golden to light brown. These crispy onions are later crushed to a coarse powder and then simmered along with the other ingredients after the meat has been partially cooked.

You may make the pan fried brown onions like I have shown in this post or follow this fried onion recipe post to make deep fried crispy onions. Deep fried onions impart a much deeper flavor and a slightly coarse texture to the chicken korma.

Alternately you may also use your favorite brand of store bought fried onions.

Nuts: You can use only almonds or only cashews or a mix of both. Alternately you may use almond meal/ flour for convenience. To make the dish nut-free, you may use thick coconut milk.

Yogurt/ Curd: This recipe uses yogurt in the marinade and also in the korma. You can use store bought or homemade yogurt but make sure you don't use very sour yogurt as it can ruin the dish. To make this dish dairy free, you may use thick coconut milk.

Spices: A traditional Korma uses a long list of ground and whole spices like bay leaf, cinnamon, cardamoms, cloves, nutmeg, mace, coriander, black cardamoms and black pepper. However I have reduced them to the minimum making sure to retain the best flavours.

Chicken: Usually korma is made with bone-in meat as it makes the best and flavorful dish. I use whole chicken that's pre-cut (known as curry cut). You can also use boneless chicken or chicken thighs. Avoid using breasts as they can easily dry out if overcooked.

Kewda or Rose Water: Kewda or rose water are artificial flavoring ingredients used in a lot of Korma recipes before finishing. These impart a floral scent (perfume) to the dish. At home, we personally don't prefer. But if you have, you may use a few drops.

1. Bone-in chicken tastes best in this recipe as the juices from the bones seep to the korma and make the gravy delicious.

2. Marinating the chicken is optional. It is just done to tenderize the meat. If you prefer to skip the step, add all of the marinade ingredients together to the pan along with chicken.

3. A korma curry gets its creamy texture from yogurt and nut paste. Traditional korma recipe does not use any kind of starch to thicken the curry.

4. The aroma comes from the fried onion paste, take care to fry the onions evenly.

5. If you have a nut allergy just skip the nuts in the recipe and add more yogurt or use coconut milk.

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Chicken Korma Recipe - Swasthi's Recipes

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Chicken korma recipe - One of the most delicious, creamy & flavorful chicken korma made with just just few ingredients. No cream used ..

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Ginger Miso Udon Noodles with Five-Spice Tofu (Vegan)

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Get your slurp on with this fragrant bowl of ginger miso udon noodles, packed with umami flavor. Served with pan-fried five-spice tofu.

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1 mashed large banana
1 egg
1.5 c of rolled oats
1 t vanilla
1 t cinnamon

(optional) 2 T of peanut butter
(optional) 1 T of chia seeds
or any other add ins...

Make tablespoon-size rounds and flatten with your finger. Bake at 350 degrees for 10 minutes.

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The perfect baby led weaning snack, these blueberry and banana oat bakes are tasty, filling and nutritious. It's a good way to encourage your little one to eat fruit and they're great for on the go. We found that when following baby led weaning, meals are relatively easy but baby led weaning snacks are a little more likely to be things that we buy... and they're so expensive! That's why we love this simple baby led weaning recipe for oat bakes; all the solidity of a biscuit and the softness of a cake, at a fraction of the cost of store bought snacks

Due to the egg content, we found this to be an easier initial way to get protein into our egg refusing child's diet. Blueberries are a great antioxidant and bananas and oats are ideal to set them up for the day with plenty of energy. There's no added sugars either thanks to the sweetness of the banana.

These oat bakes store well in an airtight container, we recommend keeping them in a cool place.

Blueberry & Banana Oat Bakes (Baby Led Weaning)
You will need: Recipe:

1. Pre-heat the oven to 180°C / Gas mark 4-5 and grease a baking tray

2. Combine the oats, egg, cinnamon and banana in a bowl

3. Chop the blueberries in half and add. Stir until completely mixed in

4. Using a tablespoon, scoop out a spoonful of the mixture and place in your palm. Roll lightly between your hands to make it into a ball approximately 2-3cm wide

5. Place the ball on the baking tray and lightly flatten until it's approximately 1cm thick. Repeat with the rest of the mixture

6. Place in the oven until starting to brown and firm(ish) to touch. For us this is around 8-9 minutes. The mixture will firm further on cooling so it doesn't need to be completely hard at this stage

7. Allow to cool and store in an airtight container until eaten!

Why not check out our c arrot cake oaty slices for another BLW snack? Or, for more baby led weaning recipes, you can find our favourites here!

Like this post? Pin it!

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Baby Led Weaning Recipe: Blueberry & Banana Oat Bakes - DEVON MAMA

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The perfect baby led weaning snack, these blueberry and banana oat bakes are tasty, filling and nutritious. It's a good way to encourage your little one to eat fruit and they're great for on the go. We found that when following baby led weaning, meals are relatively easy but baby led weaning snacks are a little more likely to be things that we buy...

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Thai Butternut Squash Red Curry Recipe | Little Spice Jar

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A creamy, dreamy, coconut thai butternut squash red curry perfect for weeknight dinners. This recipe is vegetarian friendly and so easy to make!

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Christy Nguyen on Instagram: "Rotisserie chicken pho is still one of my favorite easy pho hacks.

Ingredients:
Rotisserie chicken
16 cups of water
1 onion
2 large piece of ginger
Chicken Pho Soup Base or Chicken bouillon 
6 pcs of star anise
2 tbsp rock sugar
2-3 tbsp fish sauce (optional and to taste)

1 bag of Bangkok Beef Meatballs (optional)
1 can quail eggs (optional)
2 bags of pho, rice noodles 

Condiments: 
Cilantro, green onions, white onions, lime, bean sprouts, hoisin sauce, sriracha, garlic oil and chili oil. 

Shred the chicken then use the bones for the soup. Slice the onion and ginger in lengthwise and pop this in the air fryer or use a pan to char it. This will give your soup a rich smoky flavor. Add water to a large soup pot, the chicken bones, onion, ginger, star anise, rock sugar, soup base and fish sauce. Taste and adjust accordingly. If using the soup base, add according to the instructions on the container for the water/soup base ratio. Cook this for about 30 minutes and occasionally skim off the fat/impurities. Before serving, remove the star anise and the seasoning pouch. 

Cook the pho according to package instructions. Serve with the condiments of your choice.

Servings: 6-8 depending on bowl size

#chickenpho #pho #phoga #rotisseriechickenrecipes #chickenpho #easyrecipes #soup #vietfood #phohack #recipe #cooking #emergencypho #costcochicken"

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Christy Nguyen on Instagram: "Rotisserie chicken pho is still one of my favorite easy pho hacks.

Ingredients:
Rotisserie chicken
16 cups of water
1 onion
2 large piece of ginger
Chicken Pho Soup Base or Chicken bouillon 
6 pcs of star anise
2 tbsp rock sugar
2-3 tbsp fish sauce (optional and to taste)

1 bag of Bangkok Beef Meatballs (optional)
1 can quail eggs (optional)
2 bags of pho, rice noodles 

Condiments: 
Cilantro, green onions, white onions, lime, bean sprouts, hoisin sauce, sriracha, garlic oil and chili oil. 

Shred the chicken then use the bones for the soup. Slice the onion and ginger in lengthwise and pop this in the air fryer or use a pan to char it. This will give your soup a rich smoky flavor. Add water to a large soup pot, the chicken bones, onion, ginger, star anise, rock sugar, soup base and fish sauce. Taste and adjust accordingly. If using the soup base, add according to the instructions on the container for the water/soup base ratio. Cook this for about 30 minutes and occasionally skim off the fat/impurities. Before serving, remove the star anise and the seasoning pouch. 

Cook the pho according to package instructions. Serve with the condiments of your choice.

Servings: 6-8 depending on bowl size

#chickenpho #pho #phoga #rotisseriechickenrecipes #chickenpho #easyrecipes #soup #vietfood #phohack #recipe #cooking #emergencypho #costcochicken"

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12K likes, 101 comments - christycooks_ on August 10, 2023: "Rotisserie chicken pho is still one of my favorite easy pho hacks.

Ingredients:
Rotisserie chick..."

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The hero of this Chinese Chicken Salad is the Asian Dressing and crunchy noodles. It can make any bowl of fresh greens devilishly moreish! Made with cabbage, carrots, green onions and chicken, finished with sesame seeds, this is terrific for packed lunches as it keeps well for days!

CHINESE CHICKEN SALAD - MY MOST MADE ASIAN SALAD!

This is my most made faux Asian salad. It's "faux" because it's in no way authentic Chinese and that's totally ok.

I love it anyway because it's so delish, and it's a good way to make me inhale large volumes of fresh greens.

THE ASIAN SALAD DRESSING

The Asian salad dressing I use in this salad is based on a recipe by David Chang of Momofuku. It's made with all manner of Asiany ingredients - soy sauce, rice vinegar, sesame oil, garlic and ginger - but there's plenty of flex here which I've jotted down in the recipe notes.

I love the fresh hit of ginger and garlic in the dressing but I quite often make this salad using my standby simple Asian Sesame Dressing. Made with just soy sauce, sesame oil, vinegar, oil and sugar, it keeps for days, weeks even. It would be unusual if I didn't have a jar of this lurking in the dark depths of my fridge at all times!

I think the thing that really seals the deal for me about this Chinese Chicken Salad are the crunchy noodles. I just use Chang's Fried Noodles which are often on sale at the supermarket for around $1. Any brand will do - the thin ones I've used or even the wider ones. Just as long as they're crunchy!! - Nagi x

PS This is a terrific do-ahead meal. The chopped veggies stay fresh for days in the fridge - I've kept them for 5 days in an airtight container - and shredded chicken can be frozen. The only thing to add fresh is the ginger and garlic in the dressing.

MORE ASIAN SALADS

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Chinese Chicken Salad

Author: Nagi | RecipeTin Eats

Recipe video above. This one is all about the fabulous Asian Dressing and the slaw-type shape of the ingredients. Don't skip the crunchy noodles, they totally make this! Alternative Dressing: standby Asian Sesame Dressing (keeps for weeks).

Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld.

Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4)

Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately!

1. Light soy sauce is lighter in colour and flavor than ordinary soy sauce. Ordinary soy sauce is fine to use too. Do not use dark or sweet soy sauce.

Sesame oil - use toasted sesame oil (ie dark brown colour, not light yellowy untoasted sesame oil). In Australia, we don't get regular untoasted sesame oil at supermarkets, we only have toasted.

2. Chinese Cabbage is my favourite in this because it's softer than other green cabbages. If you use another green cabbage (or all red cabbage), what I'd do is to toss salad with dressing WITHOUT noodles, leave for 10 minutes to let cabbage soften slightly. Then proceed with recipe.

3. You can buy crunchy fried noodles in the Asian section of supermarkets. I don't even know if you can get them in Asian grocery stores! They are cheap - just over $1 for a packet. You can use any crunchy fried noodles - thick or thin. I use a brand called Chang's (yellow packet).

4. Make ahead: Keep salad, dressing and garnishes separate until ready to serve. Chopped salad keeps for 5 days in an airtight container. Dressing keeps for 2 to 3 days in fridge, if keeping longer, add garlic and ginger before serving. Cooked chicken keeps for 3 days in the fridge - can also be frozen.

5. Nutrition per serving assuming 3 servings, chicken breast and 1/2 cup of crunchy noodles are used.

Originally published June 2015, updated with new photos and video. No change to recipe.

I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

He wasn't bothered by the burs. Unlike me. Prickly legs!!!

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The hero of this Chinese Chicken Salad is the Asian Dressing and crunchy noodles. It can make any bowl of fresh greens devilishly moreish! Made with cabbage, carrots, green onions and chicken, finished with sesame seeds, this is terrific for packed lunches as it keeps well for days!

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Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite!
Can I get a hallelujah for air conditioning? Our air conditioning went out in the place where we are living now and of course it is the week before the big move. As if packing and getting ready to move isn't torture enough, I have had to do it in 85 degrees. Gah! It took 3 days for them to get it replaced and working properly. And today is the first day that it is working. You better believe I have that baby cranked down to 68. 😉

Since life is crazy busy I still realize that my kids need to eat. You can only order Little Caesars so much and eat out before you are sick of it. My kids LOVE when I take the time to cook a good meal.

Skillet meals are our favorite lately. They are ready in just 30 minutes and they taste like they are from a restaurant.

And you guys.

This Creamy Parmesan Garlic Sauce is ON POINT! It will be one of the best sauces that you will ever make!

My son said this is one of the best things he has ever eaten! I think my son is my biggest fan of my cooking. My other one is unpredictable and pretty picky but he LOVED this meal as well. Of course, he had to scrape the mushrooms and spinach off but said it was amazing.

I promise that you guys are going to love this meal just as much as we did! I have been perfecting this creamy sauce for so long and it is literally amazing. All of my chicken skillet dishes have been getting such rave reviews I know that you are going to love this one too!

Creamy Parmesan Garlic Mushroom Chicken

Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite!

Creamy Parmesan Garlic Sauce:

[b]Alyssa Also Recommends:[/b]

Want to make this even easier? Here are a few products that I LOVE:

1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.

2. To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

*Utopia Kitchen Cooking Knives
*The Recipe Critic Measuring Cups
*The Recipe Critic Whisk

Creamy Parmesan Garlic Mushroom Chicken

* Percent Daily Values are based on a 2000 calorie diet.

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Creamy Parmesan Garlic Mushroom Chicken | The Recipe Critic

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Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite! Can I get a hallelujah for air conditioning? Our air conditioning went out in the place where we are living now and of course it is the week...

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Better than at your favorite restaurant, this miso-glazed salmon is sweet, savory, and full of flavor. It cooks with a delicious caramelized miso glaze on the outside and stays flaky and moist in the middle. You are going to love everything about this recipe!

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Similar to Chicken Tikka Masala, Butter Chicken is one of the most popular curries at any Indian restaurant around the world. Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try! You will love how easy it is to make in the comfort of your own home, especially with garlic butter rice and fresh homemade Naan bread.

BUTTER CHICKEN

Tender and juicy chicken thanks to a deliciously spiced yogurt marinade, Butter Chicken is ridiculously easy to make. The curry sauce is out of this world!

I know you all love food with beautiful, bold flavours, and nothing beats sitting down to a good great curry to finish off a chaotic day. The aromas alone transport you to a completely different world.

The best part about cooking up Butter Chicken at home is the ingredients list. Every ingredient is easy to find from any grocery store or supermarket.

WIN-WIN!

WHY IS IT CALLED BUTTER CHICKEN

Butter chicken originated from Northern India in 1948. Created by Kundan Lal Gujral, you may notice that Butter Chicken (known as murgh makhani - chicken with butter), is similar to British tikka masala.

Prepared in a buttery gravy with the addition of cream gives the curry sauce a silky smooth rich texture. Most restaurants are known to add in copious amounts of butter, which as a result can leave you feeling bloated or ill from the slick of grease.

However, we found while recipe testing that we prefer to start the sauce off in Ghee (clarified butter, or you can use a combination of half regular butter and half oil).

Adding cream at the end of cooking provides enough of that richness you look for in an authentic butter chicken. Our less oily version leaves you feeling good and satisfied.

HOW DO YOU MAKE HOMEMADE BUTTER CHICKEN

A milder curry when compared to other Indian curries makes Butter Chicken a favourite among families with little ones. You can certainly add as much or as little chili as you wish. In other words, YOU are in total control of how spicy you make it.

As mentioned above, the juicy and tender, flavour infused chicken starts with an easy yogurt marinade made from scratch: plain yogurt, fresh garlic and ginger, and easy to find spices.

You can use boneless, skinless chicken thighs or breasts. We prefer dark meat, but go with what you like.

First, mix your yogurt marinade together.

Marinate chicken for 20 minutes, or overnight if time allows. (The longer it marinates, the more tender your chicken will be.)

Sear chicken in a skillet or pan. Keep those charred bits on the pan to make your sauce. Browned bits = flavour. If you have too many burnt pieces stuck to the pan, you can discard some of them if you wish.

Finally, make your curry sauce in the same skillet.

WHAT SPICES GO IN BUTTER CHICKEN

Easy to find spices, for example: Garam masala, Tumeric, Cumin, Red Chili Powder and Salt, are all you need to make a great sauce. You may even already have some of these in your kitchen cupboards! If you don't, there's no doubt you may use them again.

WHAT IS BUTTER CHICKEN SAUCE MADE OF

It's all about that sauce when it comes to authentic butter chicken. You'll be surprised to find that you only need an onion, a can of crushed tomatoes, garlic and ginger, and some added spices to continue those beautiful flavours in the sauce.

The trick to making a great sauce is to let the tomatoes cook off for at least 10-15 minutes, until they are almost dry on your pan. Additionally, you can add in a couple tablespoons of water if it dries to early.

After that, blend until smooth and add in your cream (heavy whipping cream or thickened cream). You can use evaporated milk or half and half for a lower calorie option.

If you want a richer sauce, feel free to add a couple tablespoons of butter (or ghee) right at the end, letting it melt though the sauce, before serving.

MAKE AHEAD OPTION

The beauty of this gravy/sauce is that you can prepare it ahead of time if you want or need to. Allow it to cool completely, store it in an airtight glass jar or container and refrigerate for up to 48 hours.

Those deep flavours will have plenty of time to develop and shine through before adding your chicken. Of course, this is completely optional.

If there's any Indian recipe that's worth making at home, its Butter Chicken, and this is the BEST butter chicken you'll make!

Serve over basmati rice and our garlic naan bread! Similarly, you can use our NO YEAST flatbread recipe if you're looking for something easy to dip into the delicious curry gravy/sauce.

Looking for more Chicken Recipes? Try these!

French Onion Stuffed Chicken
Creamy Garlic Chicken Breasts
Chicken Piccata

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A super easy, full flavoured Butter Chicken recipe that rivals any restaurant. Aromatic golden chicken pieces in an incredible curry sauce.

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Slivered Vegetable and Tofu Stir-Fry Recipe

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Instant Pot Taiwanese Braised Pork (古早味台式滷肉飯) | Amy + Jacky

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You seriously gotta try this Ultimate Taiwanese Comfort Food - Lu Rou Fan! You’ll love this super flavorful melt-in-the-mouth juicy pork - so deliciously satisfying!

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Modifications: Added 1/2 tsp rosemary, 1/2 tsp thyme, chopped onions, and celery; omitted the salt but added ~1 tsp soy sauce for umami flavor

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Jump to Recipe
This chicken pot pie casserole is made of a creamy gravy loaded with vegetables and chicken and topped with buttery, flaky biscuits. It's an easy dinner recipe with all the flavors of a chicken pot pie that even the pickiest eaters will love.

Chicken Pot Pie Casserole Ingredients

You'll need:

1 can Grands biscuits, 8 biscuits

4 tablespoons butter, divided

4 cups frozen vegetable variety (corn, peas, carrots, green beans)

4 cups shredded cooked chicken

2 cups milk

2 (10.5-ounce) cans of cream of chicken soup

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

PRO TIP:
Substitutions and Additions

BISCUITS: This great recipe is topped with buttery, flaky Grands biscuits. It's a tasty twist on traditional chicken pot pie, which is made in a pie crust. For some other fun alternatives, consider topping your casserole with either crescent rolls or puff pastry instead of biscuits.

CRESCENT ROLLS: Roll out 1 (8-ounce) can of crescent roll dough and top your baking dish with the flattened rolls. Press together the seams as well as the edges to create a seal. Bake for 20-25 minutes, until golden brown.

PUFF PASTRY: Roll out the puff pastry and slice it into 2-inch strips. Create a lattice top with the strips to cover your casserole dish. Top your casserole with the pastry, making sure to press the edges into the dish. Bake for 40-45 minutes, until the puff pastry is golden brown. Cover with foil if the edges start to burn.

CHEESE: Add a sprinkle of cheddar cheese on top of the filling before topping it with the biscuits for a cheesy twist.

CHICKEN: This delicious casserole recipe is easiest when you make it with rotisserie chicken, but you can also make it with any kind of cooked chicken. Chicken breasts are a popular alternative - simply cook and shred 2 pounds of chicken breasts before starting to make this casserole.

How to Make this Chicken Pot Pie Casserole Recipe

STEP ONE: Preheat the oven to 375°F Place the biscuits on a baking sheet and bake for 8 minutes. Remove from the oven and keep the oven on. This will 'pre-bake' the biscuits so that they cook fully with your casserole.

STEP TWO: While the biscuits are baking, in a large skillet heat 2 tablespoons of butter over medium-high heat. Add the frozen vegetables to the skillet and cook for 10-15 minutes, stirring occasionally.
OUR RECIPE DEVELOPER SAYS Most frozen vegetable mixes will work for this recipe. Traditionally, corn, peas, carrots, and green beans are used in chicken pot pie; but you can use your favorite mix of veggies. Or use your own fresh veggies (like mushrooms or celery) to add variety.

STEP THREE: Add the chicken, milk, and cream of chicken soup to the skillet. Season with salt and pepper to taste. Stir to combine and heat for 5 minutes, until the mixture is fully heated and bubbly hot.

STEP FOUR: Spray a 9 x 13-inch casserole dish with nonstick cooking spray. Pour the chicken mixture into the prepared baking dish and spread evenly.

STEP FIVE: Place the pre-baked biscuits on top of the filling with the baked side down and the raw side up. Arrange them in 2 rows of 4 biscuits each.

STEP SIX: Next, place the 2 tablespoons of melted butter and garlic powder in a small microwaveable bowl. Microwave, covered, in 30-second increments until the butter is fully melted. Pour the melted butter over the top of the biscuits.
PRO TIP: If garlic isn't your favorite flavor, try adding rosemary, thyme, or Italian seasoning to your butter topping instead. Or, leave this step out and bake your biscuits plain.

STEP SEVEN: Place the casserole in the oven and bake in the preheated oven for 10-12 minutes then tent with aluminum foil and bake for an additional 10 to 12 minutes, or until the biscuits are golden brown. You'll know it's done when the biscuits will turn a beautiful golden brown on top. Serve immediately.

How To Serve

This easy chicken pot pie recipe can be a stand-alone dish, but it also goes great with lighter sides like salads. You can't go wrong with a simple homemade Caesar salad or macaroni pasta salad.

Looking for more dinner ideas? Check out two of our most popular weeknight dinners: stuffed shells and beef stroganoff.

Storage

IN THE FRIDGE: You can store the leftover chicken casserole in the fridge for up to three days in an airtight container. Bear in mind that the biscuits will soften so they won't be as crispy as when fresh out of the oven.

IN THE FREEZER: If you plan to make this chicken pot pie casserole in advance, then it's best to freeze it before you bake it. Cover with aluminum foil and store in the freezer for up to three months. You can then bake it straight from the freezer.

Chicken pot pie casserole is the ultimate comfort food dinner that's made even better in this recipe by topping the creamy filling with biscuits and a drizzled butter sauce.
FREQUENTLY ASKED QUESTIONS
More Recipes You'll Love

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Jump to Recipe This chicken pot pie casserole is made of a creamy gravy loaded with vegetables and chicken and topped with buttery, flaky biscuits. It's an easy dinner recipe with all the flavors of a chicken pot pie that even the pickiest eaters will love.

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Instant Pot Braised Beef with Radish, Cantonese-Style - The Woks of Life

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Cantonese Beef Stew is a dish that always popped in and out of my childhood. Sometimes it would be bubbling away in a clay pot at a Chinatown restaurant, and sometimes it was scooped out of a big pot at home. The tender, gelatinous pieces of beef and melt-in-your-mouth chunks of radish in a thin gravy, served over rice? Total comfort food. This Instant Pot Braised Beef with Radish is my shortcut pressure cooker version, with a few tweaks and improvements from the original Cantonese braised beef recipe we posted back in the early days of the blog.

Cantonese Comfort Food

My dad's family is Cantonese, and my mom's side of the family is from Shanghai. While my sister and I grew up eating dishes from both cuisines, my mom once asked us...if we had to choose, which would we rather have? A table filled with Shanghainese classics like ), braised pork belly, soup dumplings ( drunken chicken, and scallion oil noodles? Or a table of Cantonese classics like Salt and Pepper Pork Chops, steamed whole fish, and this braised beef with radish? xiao long bao

While I have a special place in my heart reserved for xiao long bao , and my sister is obsessed with scallion oil noodles, we both sheepishly turned to each other and said, back-against-the-wall, we'd choose the Cantonese table.

There's just something particularly homey and comforting about Cantonese food, especially saucy things over rice, like this Instant Pot Braised Beef with Radish. There's just nothing better.

Rough Flank: A Tough Cut of Meat!

Now that I'm officially an Instant Pot convert, I decided to create a pressure cooker Cantonese braised beef with radish recipe. Like my Instant Pot Curry Beef recipe , this recipe uses a cut of beef called rough flank ( in Mandarin, or in Cantonese).

It's a pretty tough cut of meat, full of tendony, sinewy, and gristly bits that when cooked for hours, all work together to produce a delicious texture. We cut them into pretty big, 2 1/2 inch chunks, as you can see below, because they'll shrink when cooked.

The Instant Pot helps tenderize that tough cut of meat in much less time, which is key when you're looking for a comfort food dinner and may not have 4-6 hours to make it.

Cantonese Instant Pot Braised Beef with Radish: The Recipe

Fill your wok with cold water, and add the beef. Place over high heat, bring to a boil, and cook the beef for 1 minute to remove any impurities (see all that foam and scum in the photo below? That's the stuff you don't want in your stew!)

Use a slotted spoon to remove the beef to a colander, and rinse. Set aside.

Heat 2 tablespoons vegetable oil in your Instant Pot on the saute setting. Add the fresh ginger slices, and cook for 2-3 minutes, until fragrant and slightly crisped at the edges.

Add the blanched beef, Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, 3 star anise, 5 cloves, 3 bay leaves, and 1 tablespoon sugar.

Seal the Instant Pot, make sure the valve is set to "sealing," and turn on the meat/stew for 45 minutes. The float valve on the top of the Instant Pot will raise when under pressure.

Once finished, allow the Instant Pot to release pressure naturally. Once the Instant Pot is safe to open (pressure is fully released when the float valve has dropped back into the lid), open it up. Here's what the stew will look like at this stage:

Next, add the radish chunks.

Stir to combine with the beef.

Replace the lid, seal the Instant Pot, move the valve back to the sealing position, and put it back on manual high pressure for 10 minutes. Once done, allow the pressure to release again using Quick Pressure Release this time (be careful moving the valve, as the steam released will be very hot. Use an oven mitt!).

Open the pot when safe. Turn on the saute setting and bring the stew to a simmer. Mix together chicken stock or water and cornstarch into a slurry and stir into the stew to thicken. Simmer for 2 minutes, season with salt to taste, and stir in the scallions.

Serve your Instant Pot braised beef with rice!

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Cantonese Instant Pot Braised Beef with Radish

This Instant Pot Braised Beef with Radish is a pressure cooker version of a classic Cantonese Beef Stew with Daikon, done in less than 2 hours.

TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

Fill your wok with cold water, and add the beef. Place over high heat, bring to a boil, and cook the beef for 1 minute to remove any impurities. Use a slotted spoon to remove the beef to a colander, and rinse. Set aside.

Heat 2 tablespoons vegetable oil in your Instant Pot on the saute setting. Add the ginger slices, and cook for 2-3 minutes, until fragrant and slightly crisped at the edges.

Add the blanched beef, Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, 3 star anise, 5 cloves, 3 bay leaves, and 1 tablespoon sugar.

Seal the Instant Pot, make sure the valve is set to "sealing," and turn on the meat/stew for 45 minutes. The float valve on the top of the Instant Pot will raise when under pressure.

Once finished, allow the Instant Pot to release pressure naturally. Once the Instant Pot is safe to open (pressure is fully released when the float valve has dropped back into the lid), open it and add the radish chunks. Stir to combine with the beef.

Replace the lid, seal the Instant Pot, move the valve back to the sealing position, and put it back on manual high pressure for 10 minutes. Once done, allow the pressure to release again using Quick Pressure Release this time (be careful moving the valve, as the steam released will be very hot. Use an oven mitt!).

Open the pot when safe. Turn on the Saute setting and bring the stew to a simmer. Mix together chicken stock or water and cornstarch into a slurry and stir into the stew to thicken. Simmer for 2 minutes, season with salt to taste, and stir in the scallions.

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Instant Pot Braised Beef with Radish, Cantonese-Style - The Woks of Life

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Cantonese Beef Stew is a dish that always popped in and out of my childhood. Sometimes it would be bubbling away in a clay pot at a Chinatown restaurant, and sometimes it was scooped out of a big pot at home. The tender, gelatinous pieces of beef and melt-in-your-mouth chunks of radish in a thin gravy, served over rice?

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This Lu Rou Fan or Rou Zao Fan, Taiwanese braised pork is the ultimate Asian comfort food to enjoy by yourself or with your family. It's an easy pork recipe to make for any weeknight dinner. It's so inexpensive to make but offers an abundance of flavors. Serve it with white rice but tastes good with noodles too.

What is Lu Rou Fan

Are you craving Taiwanese food but can't find good (or any) Taiwanese restaurants in your area? Make this signature Taiwanese dish braised pork over rice, also known as Lu Rou Fan (滷肉饭), and quench the flavors you're looking for.

This Lu Rou Fan with ground pork recipe is absolutely the best dish to make on a stove, in a slow cooker or Instant Pot.

Taiwanese Braised Minced Pork Over Rice

This Taiwanese minced pork is probably one of the easiest Taiwanese recipes you can make at home. It uses simple ingredients available in your pantry.

My version of Lu Rou Fan is made of ground pork instead of pork belly. Ground pork cooks faster than pork belly. It's the perfect protein choice for fast and flavorful weeknight dinners.

The Best Braised Meat Sauce

The ground pork is braised slowly in a soy-based sauce and aromatic spices, including fried shallots. The deep-fried sliced shallots really are wonderful to the dish. So please don't skip.

The meat is flavorful and moist and the sauce has the perfect balance of sweet and savory flavors.

My mom always made this recipe using pork belly and this dish really brings me back to my childhood.

Every time I go to Taiwanese restaurants, I make sure to order braised pork, hoping it will be a certain way. When it is I'm elated, but very often the dish served at restaurants let me down because either they put too much rice or use too much soy sauce and sugar in the dish.

One of the best things about making your own Taiwanese braised pork over rice or Lu Rou Fan is that you can adjust the sweet and salty levels according to your liking.

The Ingredients:

To make this braised pork recipe, you will need the following ingredients: ground pork, dried shiitake mushrooms, dark soy sauce, light soy sauce, Shaoxing wine, shallots, five-spice powder, brown sugar, garlic, ginger, star anise, and whole eggs.

You can buy dried shiitake mushrooms at any Asian market, Kroger, Sprout's market, or Amazon.com.

The Preparation:

The preparation is pretty basic. Here are some steps to follow:

Step 1. Soak the Dried Mushrooms

Rinse the dried mushrooms with cold water. Place them in a bowl and soak with warm water, covered, for 20 minutes. Make sure the mushrooms are fully covered by the water.

Squeeze to drain the mushrooms and reserve the liquid. Slice the mushrooms and set aside.
Step 2. Slice the Shallots
Please don't skip the shallots. You can buy pre-made fried shallots or make your own. I will show you how to fry your own shallots down below.

Step 3. Mince the Garlic Step 4. Boil the Eggs (optional)

Step 5. Cook the white rice.

How to Make Taiwanese Braised Pork:

1. Fry the Shallots
Heat oil in a pan and cook shallots over medium heat, stirring often for about 8 minutes or longer or until shallots are golden brown. Set aside and reserve about 2-3 tablespoons of oil to cook pork.

2. Brown the Ground Pork
In a large deep skillet or pot, heat 2 tablespoons of oil over high heat. Cook pork until brown. If there is any excess moisture, feel free to drain it with paper towels.

3. Add Spices
Add garlic and ginger. Cook and keep stirring just until fragrant then add the remaining ingredients.
4. Braise
Cook on low heat, uncovered, for about 30 minutes. Stirring occasionally so the mixture doesn't burn. Remember the longer you let it simmer, the more flavor that will come out of it.

FAQ and Cooking Tips:

Final Thoughts:
This restaurant-quality Taiwanese braised pork over rice is a simple dish that you can make at home. It requires no cooking skills.

In addition, it's also cheaper to make your own and you could feed a whole family with the same amount of money you'd spend at the restaurant on a dish for one person.

Check Out More Asian Recipes:
Did you make this recipe? Be sure to leave a rating and a comment below! I'd appreciate it.
📖 Recipe

Lu Rou Fan, Taiwanese Braised Minced Pork over Rice

Are you craving for Taiwanese food but can't find good (or any) Taiwanese restaurants in your area? Make this braised minced pork over rice, also known as Lu Rou Fan (滷肉饭) and quench the flavors you're looking for.

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This Lu Rou Fan or Rou Zao Fan, Taiwanese braised pork is the ultimate Asian comfort food to enjoy by yourself or with your family. It's an easy pork recipe to make for any weeknight dinner. It's so inexpensive to make but offers an abundance of flavors.

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If you're looking for a flavorful, healthy recipe, this 30-Minute Instant Pot Moroccan Chicken is a popular reader favorite!
If your family is like mine, you are constantly looking for one-pot meals that are healthy. Meals that don't take a lot of time in the kitchen, but are full of amazing flavor.

Enter my current fave recipe creation: the one-pot, 30-minute Instant Pot Moroccan Chicken meal. You guys, I am OBSESSED with this pressure cooker Moroccan chicken dish. It's packed with robust spices and flavors, and I hope you will love it, too!

One pot, 30-minute meals = dinner bliss!

If you follow me on or subscribe to my weekly and Food, Wine, and Travel Bliss newsletter, you know that I love both my 8-quart Instant Pot 8-Quart Ninja Foodi Deluxe. I use my multi-cookers every single day.

Electric pressure cookers like the Instant Pot and the Ninja Foodi are just perfect for creating nutritious dishes like this that are packed with big flavors!

I LOVE one-pot wonder meals, and the multicooker - AKA the Ninja Foodi and the Instant Pot - makes it all so fast and simple to feed the family healthy meals.

🍗 Healthy Instant Pot Moroccan chicken

I LOVE this Instant Pot Moroccan Chicken recipe so much.

The chicken is so flavorful and moist, and the quinoa turns out just as yummy and fluffy. And best of all, it takes just around 30 minutes from start to finish, all in ONE pot. Less to clean up, and more to enjoy!

The most delicious recipes start with high quality, fresh ingredients.

For this recipe, I find it's best to to use boneless, skinless chicken thighs or bone-in, skin-on chicken thighs. They tend to be juicier, meatier, and absorb more of the delicious Moroccan spice flavors than chicken breasts.

🫙 Traditional Moroccan spices

This calls for a blend of traditional Moroccan spices:

The measurements in the recipe make enough to cover a pound and a half of chicken, so feel free to adjust the amount of spices if you use less or more chicken.

How to make Moroccan Chicken in an Instant Pot or Ninja Foodi pressure cooker

Making Moroccan chicken in the Instant Pot electric pressure cooker or Ninja Foodi multi-cooker couldn't be easier.

Season the chicken and then give it a quick sauté on both sides in the pot.

Then the chicken is set aside while you sauté the garlic, ginger, and onions.

After that, add the quinoa, dried cherries, and chickpeas into the Instant Pot. Pour in the chicken broth.
Side note: I like the flavor of dried cherries in this recipe, but you could also use dates, raisins, or even dried apricot.

Close the lid, make sure the vent is on SEALING, then set the dials to POULTRY and set the time to 10 minutes. It takes a few minutes for the Instant Pot to reach pressure. Once it does, it will start counting down. Once it stops counting down from 10, turn the knob to VENTING and very carefully Quick Release.
Safety tip: I use tongs whenever I turn the pressure release valve knob; you could use a wooden spoon or super thick oven mitts.
After a few minutes, the Instant Pot pin will go down all the way indicating all pressure has been released. That's when you know it's safe to open the lid. At this point, your beautiful Moroccan chicken dish should be done!

You can use a meat thermometer to double check the doneness of the chicken. If it's at 165°F degrees, then your chicken is ready to go!

👩🏻‍🍳 Recipe FAQs

What can I substitute for the dried cherries?

Try dried apricots or golden raisins. Both have been tried by readers with much reported success.

Can I substitute couscous for quinoa?

Yes - but please read these cooking tips first !

In fact, the updated recipe photos you see in this post were taken one of the times I substituted Israeli couscous for quinoa -- with great success! I offer this substitution with the caveat that you must realize it is a different type of grain and you'll likely need to adjust accordingly.

I usually make this dish with couscous in my Ninja Foodi XL 8-Quart Deluxe 9-in-1 pressure cooker.
1: I use *slightly less* couscous than the amount of quinoa that the recipe calls for -- try ¾ cup instead of one cup.
2: Make sure you are using a dry measuring cup for dry ingredients, and a liquid measuring cup when measuring the chicken broth.
3: Try using one pound of chicken - not a pound and a half.
I have made this several times now with regular couscous and with larger Israeli couscous and I have NEVER once received a BURN notice.

Can I make this recipe using chicken breasts instead of thighs?

You can use the same weight of chicken breasts instead of chicken thighs. Many readers have used chicken breasts instead with much reported success. However, I would be careful of this kind of substitution because much depends on the thickness and weight of your chicken breasts. You may need to adjust cooking time. I find the recipe works beautifully (and quite frankly, tastes better!) using either the skin-on, bone-in chicken thighs or boneless, skinless chicken thighs, as stated in the recipe.

🔥 How to Avoid the Burn Notice

I have made this recipe several times over the years, and have not received a burn notice. However, if you do get one, it can be for one or more of several different reasons:

1. Not enough liquid. Try adding more liquid. Sometimes when you make substitutions, depending on the exact brand of ingredient you are using, it may actually expand and take up more room than the original ingredient in the recipe, therefore soaking up more of the liquid during pressure cook time. This can lead to the Burn notice.

2. It could be the order in which you are layering ingredients. If you're putting in ingredients in any order other than what the recipe calls for, it could possibly lead to the dreaded Burn notice.

3. There are bits of food on the bottom of the pot when you start pressure cooking. Remember to deglaze before pressure cooking: scrape the bottom of the pot with a wooden spoon after you add liquid and before you start pressure cooking. The Instant Pot is way more sensitive to this than the Ninja Foodi, so be sure to scrape up Every. Single. Bit. of browning at the bottom of the pot.

4. Your sealing ring may be allowing steam to escape, which can cause the IP to overheat. Same if your pressure valve isn't 100% in the Seal position.

There are a few other reasons you might be getting a burn notice, but those are the most common.

🍽 What to serve with Moroccan Chicken

🥂 What wine pairs with Moroccan chicken?

The bold robust spices of this healthy recipe call for being paired with a bright, dry white wine. A dry Riesling would be lovely with this dish, as would a dry Roussane from Southern France.

🥘 More Comfort Food Dinner Recipes

Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

Pin it:

Do you love healthy one-pot meals? What type of recipes do you like to search for at the beginning of a new year? This post was originally published on January 11, 2018. It was updated and republished on December 20, 2020 with new photos and more helpful information to help you make this delicious Moroccan chicken recipe.

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If you're looking for a flavorful, healthy recipe, this 30-Minute Instant Pot Moroccan Chicken is a popular reader favorite! If your family is like mine, you are constantly looking for one-pot meals that are healthy. Meals that don't take a lot of time in the kitchen, but are full of amazing flavor.

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You deserve a cookie! All you need for this warm, gooey chocolate chip cookie are a handful of pantry staples, a microwave and 1 minute. What are you waiting for?

It's mid-week and you deserve a cookie. A warm, soft chocolate chip cookie that takes seconds to make and doesn't involve perfect scooping or lots of messy cleanup. Just a handful of basic ingredients, a mug, and a spoon for diggin' in.

This is no new idea, but I had never tried it myself before recently. And whoa, mama! I didn't realize what I was missing!

These 1-minute mug cookies are so perfect for rewarding yourself or someone else with a little treat. And thankfully, since it's nearly summer and we all have swimsuits to fit into soon, there's no heaping container full of leftovers!

I mean, a big container full of cookies is hardly a bad thing. I just like to avoid the sting of having to give them away! Hehe.

What results from small measurements of butter, sugar, flour and egg is this amazing spoon-full of deliciousness! It makes you want to do a little jig, that you just created something so damn cool. It makes you want to take photos and show all your friends!

It makes you want to do bad things to it... Like THIS:

Mix your own mug cookie together and in just a minute, this could be yours! Just make sure you have vanilla ice cream or whipped cream on stand-by for the most amazing cookie experience EVER.

Ingredients

1 Tablespoon unsalted butter

1 Tablespoon granulated sugar

1 Tablespoon brown sugar, firmly packed

1/2 teaspoon vanilla extract

1/8 teaspoon pinch salt

1 egg yolk

3 Tablespoons all-purpose flour

1-2 Tablespoons chocolate chips

Instructions

1. Microwave butter in a mug until melted, 30 seconds to 1 minute. With a spoon, mix in sugars, vanilla extract and salt until well-combined. Mix in egg yolk until no traces of the yolk are seen. Mix in flour. Fold in chocolate chips.

2. Microwave on high for 40 seconds, or a maximum of 50 seconds. Serve warm (maybe even with a dollop of ice cream).

3. Enjoy!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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You deserve a cookie! All you need for this warm, gooey chocolate chip cookie are a handful of pantry staples, a microwave and 1 minute. What are you waiting for? It's mid-week and you deserve a cookie. A warm, soft chocolate chip cookie that takes seconds to make and doesn't involve perfect scooping or lots of messy cleanup.

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Instant Pot Egg Roll in a Bowl " Foodies Terminal

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Instant Pot Egg Roll in a Bowl contains the best ever meaty, juicy pork cooked in an awesome flavorful sauce & stirred with crisp veggies. This is the best ever egg roll in a bowl minus the deep fried egg roll wrapper, absolutely appropriate for a quick and healthy dinner.

Best Instant Pot Egg Roll in a Bowl

If you are craving for egg roll but do not want to cook a marathon meal which involves stuffing the egg roll wrapper, shaping and deep frying them, than, this easy recipe is all you need.

The Instant Pot egg roll in a bowl will reward you with the filling of a traditional deep fried egg roll minus the crispy outer shell. Juicy ground pork cooked in an amazing soy based sauce & mixed along with crisp veggies.

Instant Pot Egg Roll in a Bowl Ingredients

Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.

Ground Pork: You can sub the ground pork with lean ground beef or ground chicken or ground turkey.

Veggies: Shredded cabbage both green and purple, carrot. We used a bag of Coleslaw, this truly makes the Instant Pot Egg Roll in a Bowl prep a cinch.

Aromatics: Onion, ginger and garlic. We prefer yellow onion.

Soy Sauce: You can use low sodium Regular Soy Sauce or light soy sauce or Tamari or even Coconut Aminos.

Sriracha Sauce: This is totally optional. It adds a subtle kick and makes the dish totally flavorful. However, you can skip this sauce if you are planning to make the dish for kids.

Hoisin Sauce: This is the bbq sauce in Asian cuisine. Tastes so good and a little goes a long way.

Rice Vinegar: Sub it with cider vinegar.

Red Pepper Flakes: Makes the dish a little spicy, we love it that way. However, you can skip pepper flakes.

Oil: Use any neutral oil. I used avocado oil.

Sesame Oil

Garnish: Scallions & white sesame seeds.

Water

Tips & Tricks

1. Brown the Ground Pork: This will add tons of good flavor to the pressure cooked egg roll in a bowl. If you choose to sub the pork with ground beef or chicken or turkey do brown the meat first.

2. Pressure cook the meat first: If you want all those amazing wok flavors in this pressure cooked recipe than do pressure cook the meat first and than cook down along with the sauces. It makes a lot of difference.

3. Sauces: We love to cook down the pressure cooked ground pork with the amazing sauces. This lends an incredible wok charred caramelized flavor to the egg roll in a bowl recipe.

4. Veggies: Add the veggies at the end, the residual heat will appropriately make the veggies crisp tender. Pressure cooking the veggies will over-cook them, turning them mushy and the process will also lead the cabbage to release a lot of moisture. Never ever pressure cook the veggies. Egg Roll in a bowl tastes best with crisp veggies.

5. Flavor: If you prefer a slight kick do use the sriracha and the red pepper flakes. They certainly make the dish more flavorful and fills it up with more awesomeness. However, if you want to kid proof the recipe skip them both.

Method

Find the detailed step by step recipe along with measurements + Video at the bottom of the post

Step #1 Brown the meat

Brown the ground meat for extra flavor. Do it on SAUTE function set on HIGH heat setting.

Step #2 Pressure cook meat

Add the aromatics and saute until they begin to become soft. Than, add water and de-glaze the pot very well with the help of a spatula scraping the sides and the bottom of the pot. There should not be any food particles stuck at the bottom of the pot.

PRESSURE COOK on HIGH for just 2 mins followed by a quick pressure release. As you open the pot you will be left with some amount of the liquid. Do not worry, we'll be cooking down the meat with the sauces.

Step #3 Cook down sauces

Add the sauces along with the red pepper flakes and cook down the sauces on SAUTE function set at NORMAL heat setting. Stir frequently.

When the meat is nicely caramelized with the sauces and the extra liquid evaporates turn off the Instant Pot. Add the veggies, mix well.

Now you may serve straight away after mixing in some sesame oil or you may just keep the pot covered and allow the dish to rest for 2 mins just to help soften the cabbage a tad bit. In that case add the sesame oil and mix well just before serving.

The longer you allow the dish to rest the more juices the veggies will secret, expect some amount of veggie juices in the dish if you allow the veggies sit in there a little longer. We don't mind that at all 🙂

Garnish with white sesame seeds and lots of fresh scallions and enjoy!

Serving Choices

We love to serve this easy egg roll in a bowl Instant Pot recipe on a bed of white steamed Rice, Lettuce Wraps, with cauliflower rice, with zoodles. We often enjoy a bowl full just by itself 🙂

To make things even better and tastier serve the egg roll in a bowl drizzled with Bang Bang Sauce or Yum Yum Sauce.

Storing Tips

Fridge: The Instant Pot egg roll in a bowl will last for 7 days in the fridge when stored in air tight containers. The veggies will turn limp and release more juices in the dish. You can always tackle the extra juices while re-heating the dish in a skillet.

Freezer: Egg roll in a bowl is extremely freezer friendly. You can store the dish for upto 2 months in the freezer. Choose individual portion control freezer safe bags or containers. It's easier to them them out and re-heat.

Re-heating Tips

Thaw the frozen dish over night in the fridge and re-heat in a hot skillet or in the microwave oven. The veggies will turn soft. You can add a handful of shredded veggies while re-heating to add back some crunch to the dish.

Readers thoughts who tried the recipe

Literally just finished making this and my house smells amazing. Definitely making this again and again!"
- Austin Glass.

Set the Instant Pot on SAUTE function and set it on HIGH heat settings. Add oil.

When the oil becomes moderately hot gently release the ground pork and saute the meat until the color changes.

Add the onion, ginger and garlic and saute until the meat is nicely browned and the aromatics begin to turn soft.

Now, pour ¼ cup water and give everything a good stir. De-glaze the pot with the help of a spatula scraping the sides and the bottom of the pot so that there are absolutely no food particles stuck at the bottom of the pot. This will prevent the BURN error!

CANCEL the SAUTE function. Close the lid of the Instant Pot, SEAL the valve and PRESSURE COOK on HIGH for 2 minutes.

Once the pressure cooking cycle is over the Instant Pot will begin to beep. Do a quick pressure release (QPR) by moving the valve from the SEALING to the VENTING position.

Carefully open the lid. You'll end up with some amount of liquid in the pot. That's absolutely normal because we'll be cooking down the sauce to caramelize and thicken things up a bit.

Hit the SAUTE function and set it on NORMAL heat setting.

Add all the ingredients mentioned above in the "For the Sauce" section and give everything a good mix.

Cook down the sauces and allow the meat to caramelize a bit by stirring frequently and simmering the ingredients.

When the extra liquid has evaporated but not dried up altogether (the meat should remain moist and juicy) TURN OFF the Instant Pot.

Add the shredded veggies or the coleslaw mix and give everything a good mix.

If you prefer crisp tender veggies, cover the Instant Pot with a lid and allow the egg roll in a bowl to rest for just 2 minutes. And if you prefer crisp veggies skip this step.

Add sesame oil, give everything a quick stir.

Garnish with sesame seeds and chopped scallions. Serve hot, enjoy!

1. Ground Meat: You can sub the ground pork with lean ground beef, ground chicken or turkey.

2. Control the Spice level: If you are heat intolerant skip using the sriracha sauce and the red pepper flakes.

3. How sweet is the recipe? The egg roll in a bowl is not sweet, it's a savory dish. However, if you prefer a mild sweetness you cab add 1 tbsp brown sugar.

4. For extra crunch: Add water chestnuts. I did not ad any.

Calorific details are provided by a third party application & are to be used as indicative figures only.

Instant Pot Egg Roll in a Bowl

* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Keyword : best instant pot egg roll in a bowl, easy egg roll in a bowl instant pot, Instant Pot Egg Roll in a Bowl

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Instant Pot Egg Roll in a Bowl " Foodies Terminal

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Instant Pot Egg Roll in a Bowl contains the best ever meaty, juicy pork cooked in an awesome flavorful sauce & stirred with crisp veggies. This is the best ever egg roll in a bowl minus the deep fried egg roll wrapper, absolutely appropriate for a quick and healthy dinner.

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Instant Pot Chicken Noodle Soup {Healthy + Easy} – WellPlated.com

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Healthy Instant Pot chicken noodle soup with chicken breasts or thighs, vegetables, and egg noodles. A quick and easy pressure cooker recipe!

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Loaded with bright Mediterranean flavors, this baked white fish is seasoned with oregano and garlic and a mixture of tomatoes, olives, and red onions. Ready in about 25 minutes! Be sure to check out my fish tips and the video for how to make this recipe below!

Baked white fish is one of the easiest and fastest dinners you can make on a busy weeknight.

This simple recipe is featured in my roundup of 25+ fish recipes anyone can make! Here, the fish fillet takes on a tasty mixture of tomatoes, olives, garlic and red onions, which bathes the fish with fresh and bright Mediterranean flavors. Best part, it takes only 15 minutes or so in a high-heated oven!

Serve it with lemon rice, couscous or your favorite grain + a big salad like Greek salad or even black eyed pea salad.

If you're new to cooking fish, let's cover a few basics and some tips...

What is white fish?

When a recipe calls for white fish, what kind of fish should you buy? Unlike a rich and oily fish such as salmon or tuna, white fish refers to mildly flavored fish that has a subtle hint of sweetness and colorless, flaky flesh. It is readily available wherever you travel. If you've had fish-n-chips at a local restaurant, you've had white fish.

Cod, halibut, grouper, snapper, sea bass, and haddock are all examples of white fish, and any of them will work in this recipe as long as you are working with a fillet.

A few tips for buying fish

Buying fish can be intimidating if you haven't done it often. But whether you're a beginner or an experienced chef, it is never a bad idea to ask your fishmonger for recommendations, tell them what you're making and they will guide you. And they can also typically advice you on the freshness and quality of the fish.

Generally speaking, look for white fish that is firm-fleshed and the color should be translucent to light pink. To me, one of the giveaways is how your fish smells. It should not have a terribly strong odor.

Do not discount frozen fish. Frozen wild fish that is processed fresh and flash frozen can be a great option. The fish should be frozen solid (no trace of liquid), and check the label for additives. This Washington Post Article talks about sodium tripolyphosphate, which is a chemical that is used to retain moisture of the frozen fish. It also adds weight, essentially increasing your cost and decreasing your experience.

Baked White Fish: Step-by-Step

(print-friendly recipe below)

Like I said, this is one of the easiest dinners you'll make. There really are three main steps to making this Mediterranean fish recipe: season the fish fillet, add the tomato and olives mixture, and bake! Here is how it goes, step-by-step (and you can also watch the video below in the recipe card):

Season the fish
Pat your fish dry and season with kosher salt and black pepper on both sides. Squeeze a little lemon juice on top.

Make the tomato and olive mixture
In a bowl, combine halved cherry tomatoes (about 8 ounces), chopped olives, and minced red onion. Add a pinch of kosher salt and black pepper, and more of the thyme, oregano and garlic. Drizzle a bit of extra virgin olive oil and toss to combine.

Assemble and bake
Top the white fish fillet with the tomato and olive mixture and bake in a 425 degrees F heated-oven for about 15 minutes or until the fish flakes easily.

How can you tell if your fish is cooked?

Fish cooks quickly. Whether you're making salmon, baked cod, or halibut, it's important to pull the fish out of the oven at the right time so it does not overcook and become too dry.

In the case of baked white fish, it will take about 15 minutes or so to bake at 425 degrees F. This will somewhat depend on how thick the fish is, so you can start checking a little bit earlier. Stick a fork in the thickest part of the fish and gently twist it, it should flake easily and the flesh should look white rather than a greyish opaque (which is what it looks like raw).

More easy fish recipes to try
Mediterranean Lemon-Garlic Haddock Mediterranean-Style Fish Soup Greek shrimp with tomatoes and feta Easy Baked Cod
Craving more? Browse our fish recipes, top Mediterranean diet recipes, or all Mediterranean Recipes

Visit Our Shop to browse quality Mediterranean ingredients including olive oils and spices!

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Mediterranean Baked White Fish (Easy & Bright) | The Mediterranean Dish

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Loaded with bright Mediterranean flavors, this baked white fish is seasoned with oregano and garlic and a mixture of tomatoes, olives, and red onions. Ready in about 25 minutes! Be sure to check out my fish tips and the video for how to make this recipe below!

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This post may contain affiliate links. Please read my disclosure policy.
This easy beef stroganoff recipe is made with the most delicious garlicky creamy mushroom sauce and can be ready to go in just 30 minutes! Feel free to serve over any kind of noodles, rice, or polenta.
For those days when you're craving a cozy and comforting bowl of beef and noodles...

...this classic beef stroganoff recipe is here for you, friends. ♡

It's made with a quick sauté of tender steak (or you can opt for ground beef) and a perfectly-browned mushrooms, and tossed with the richest, savory, garlicky cream sauce (that I've lightened up a bit and made without heavy cream). And when served warm over a big bowl of noodles, rice or polenta, get ready for a delicious burst of nostalgia. Because this retro recipe is total comfort food and always so satisfying and delicious.

The other bonus with this particular beef stroganoff recipe is that it's actually incredibly quick and easy to make in just about 30 minutes. So the next time you need a quick weeknight meal that's sure to please a crowd, bring out the beef and mushrooms and let's sauté up some stroganoff together!

Easy Beef Stroganoff Recipe | 1-Minute Video

Classic Beef Stroganoff Ingredients:

First, a few quick notes about ingredients. (Amounts are included in the full recipe below.) To make the best beef stroganoff recipe, add the following to your grocery list:

Mushrooms: I'm partial to baby bella mushrooms for this recipe, but just about any variety or combination of mushrooms will work in this recipe.

Steak: I recommend flank steak, but any stir-fry-friendly cut of steak will do. Be sure to thinly-slice the steak against the grain so that it will be nice and tender. (Or you can opt to make beef stroganoff with ground beef instead, if you prefer.)

Sauce Ingredients: Butter, onion, garlic, white wine, beef stock, Worcestershire sauce, flour and plain Greek yogurt (or sour cream) are the ingredients used to make classic beef stroganoff sauce. If you prefer not to cook with wine, feel free to just add in a little extra beef stock instead.

Egg Noodles: I always grew up eating stroganoff served over egg noodles, but rice, polenta, quinoa, zoodles or any other kind of noodles would also be delicious.

Garnishes: Finally, feel free to sprinkle on some chopped fresh parsley as a colorful garnish. Plus I always like to add an extra twist of black pepper too.

How To Make Beef Stroganoff:

Full instructions are included in the recipe below. But as a quick overview, to make this recipe for beef stroganoff we will simply...

1. Cook the noodles: First, heat the water for your pasta to cook, then cook the pasta until al dente and drain. (I recommend adding the pasta at the same that that you add in the beef stock in Step 4 for optimal timing.)

2. Sauté the steak: While the pasta water is heating, sauté the steak in a single layer (you may need to do this in two batches) until browned, then transfer to a clean plate.

3. Sauté the veggies: Next, in that same pan, sauté the onions, mushrooms and garlic until browned. Then we will add in some wine to deglaze and lift up all of those flavorful brown bits that are stuck to the bottom of the pan.

4. Finish the sauce: And while the wine is deglazing the pan, we'll whisk together the beef stock, Worcestershire sauce and flour. Then pour the mixture into the sauté pan and let it simmer for a bit, add in the steak and Greek yogurt, and season with salt and pepper as needed.

5. Serve: Then serve it up nice and hot over noodles, rice or poleta, sprinkled with a bit of parsley if you would like, and enjoy!

Beef Stroganoff Variations:

This classic beef stroganoff recipe is quite flexible, so feel free to customize the ingredients as you wish! For example, you could also...

Add extra veggies: Feel free to add any other stir-fry-friendly veggies that you love to the veggie sauté. For example, asparagus, bell peppers, or broccoli would all be delicious additions.

Add extra heat: If you would like to give the sauce a bit of a kick, add in a pinch of crushed red pepper flakes.

Use ground beef: You could also swap ground beef for the steak if you would like to make this a ground beef stroganoff recipe.

Use a different protein: Or if steak isn't your thing, this recipe is would also be delicious with chicken, pork or tofu.

Make it gluten-free: To make gluten-free beef stroganoff, you can either swap a 1-to-1 gluten-free flour for the all-purpose flour. Or alternately, you can choose to thicken the sauce with a cornstarch slurry (equal parts cornstarch and cold water that have been whisked together), adding in a tablespoon at a time while the sauce is simmering until it reaches your desired level of thickness.

Make it vegetarian: My husband and I are also big fans of this vegetarian mushroom stroganoff recipe.

What To Serve With Beef Stroganoff:

Here's what I love to serve with this beef stroganoff recipe:

Green salad: A simple green salad, such as my everyday salad.

Side of veggies: Such as roasted asparagus or roasted Brussels sprouts.

Wine: It's the perfect occasion to drink the rest of that bottle of crisp white wine that you used earlier in the recipe. Or of course, any full-bodied red would also taste delicious with the steak.

Dessert: And if you would like to balance out the savory with some sweet, you can't go wrong with any of the cookies or dessert recipes on Gimme Some Oven.

Print

30-Minute Beef Stroganoff

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4-6 servings 1x

Beef Stock Buy Now →

Worcestershire Sauce Buy Now →

Nonstick Pans Buy Now →

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The BEST Beef Stroganoff Recipe! | Gimme Some Oven

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This post may contain affiliate links. Please read my disclosure policy. This easy beef stroganoff recipe is made with the most delicious garlicky creamy mushroom sauce and can be ready to go in just 30 minutes! Feel free to serve over any kind of noodles, rice, or polenta.

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Sheet Pan Chicken Potatoes and Green Beans

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An easy, one-pan meal, this sheet pan chicken potatoes and green beans is the perfect nourishing dinner for a busy weeknight. Marinated in za'atar spice, this chicken is packed with delicious Middle Eastern flavor.
Can I get an AMEN for easy weeknight dinners?! I mean, really, what would we do without them?

But srsly, I love to cook but who has the time during the week? The only day of the week I'm willing to spend more than 45 minutes in the kitchen on a meal is Sunday. That's it.

And honestly I develop these recipes with you in mind and I knowwww you all are about those quick & easy weeknight meals. This dinner checks ALL the boxes.

This dinner is packed with flavor too. Have you ever used za'atar? It's a Middle Eastern spice blend that contains thyme, sumac, sesame seeds and salt.

The marinade is simple with only 4 ingredients and calls for za'atar, lemon juice, zest and olive oil. The lemon juice and zest help to brighten the flavor.

Plus this one-pan wonder has checks all the nutrient boxes - protein, carbs and fat (gang's all here!). This nutrient combo helps you to feel satiated and satisfied after a meal.

And this is one of those meals that's definitely filling AND deliciously satisfying. Can you say winner, winner, chicken dinner?! And if chicken isn't your jam, you could always substitute it with fish or tofu.

Ingredients You'll Need
Notes on Ingredients
Lemon: brightens up the marinade with a little acidity

Za'atar spice: This is the spice that packs in flavor to this dish. It's a Middle Eastern spice blend that contains thyme, sumac, sesame seeds and salt. You can find it at grocery stores like Whole Foods and Wegmans, spice stores, Walmart, or online.

Chicken thighs: I personally like cooking with chicken thighs as opposed to breast because they're more tender and have more flavor but if you prefer chicken breast, by all means substitute!

Fingerling potatoes: the smaller the potato, the better, so it cooks quickly.

Green beans: You could buy pre-trimmed/washed green beans for a time saver! You could also substitute another vegetable of your choice.

How to Make Sheet Pan Chicken Potatoes and Green Beans

Step 1: Make your marinade (and reserve 3 tablespoons for the potatoes and green beans)

Step 2: Marinate the chicken for at least 30 minutes, or up to overnight.

Step 3: Add green beans and potatoes to baking sheet and toss with the reserved marinade.

Step 4: Add marinated chicken to the pan. Season with salt and pepper.

Step 5: Bake at 400 degrees F until potatoes and green beans are tender and chicken has reached an internal temperature of 165 degrees F, about 33-38 minutes.

Sheet Pan Chicken FAQs
Can you cook raw chicken and potatoes or vegetables on the same pan?
Yes! As long as everything is cooked thoroughly before serving.
What is a sheet pan?
A sheet pan is essentially a baking sheet that has a rim around the edges.
What size baking sheet should I use?
The biggest one you have! The one I used was 20 1/4″ x 14 1/4″.
What if I can't find za'atar spice?
Use another spice blend you have on hand - this could also work well with an Italian spice blend (like oregano, thyme, marjoram). Rosemary and sage would also work well alone or in a blend for this dish!
How long should you marinate the chicken for?
The longer you marinate for, the more flavorful and tender the chicken will be. However, if you only have 30 minutes to spare, that's plenty of time. We liked the dish just as much after only 30 minutes or marinating.
Can I use chicken breast instead?
Yes! Or, feel free to use fish or a different protein of choice!
For more sheet pan inspiration, check out my recipes below!
If you like this recipe, please be sure to give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I'll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

Sheet Pan Chicken Potatoes and Green Beans

Author: Kara Lydon

Yield: 4-5 servings 1x

Diet: Gluten Free

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Sheet Pan Chicken Potatoes and Green Beans

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An easy, one-pan meal, this sheet pan chicken potatoes and green beans is the perfect nourishing dinner for a busy weeknight. Marinated in za'atar spice, this chicken is packed with delicious Middle Eastern flavor. Can I get an AMEN for easy weeknight dinners?! I mean, really, what would we do without them?

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Instant Pot Pasta with Feta, Olives, Basil

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Instant Pot Pasta with Feta, Olives, Basil

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This Instant Pot Pasta with Feta, Olives, and Basil is an easy, delicious dinner recipe that's ready in minutes!
This post contains affiliate links.
Are you looking for a super tasty dinner recipe that's totally crave-worthy, takes very little effort, and is ready FAST?

Then, this Instant Pot Pasta with Feta, Olives, and Basil is for you!

I love this easy recipe. Even my husband, who is an avowed olive-hater, is a fan. It's so simple to make, yet the flavors are a.ma.zing.

And did I mention that it only takes four minutes to cook in the Instant Pot? Sounds like the perfect meal for busy weeknights to me!

Are you an Instant Pot fan? Personally, I'm obsessed!

Since I finally got up the guts to try mine (it took a while ... ha ha), I've been using it three or four times a week. It's so fun to cook with, and most importantly, the results are delicious (and fast).

The Instant Pot is basically an electric multi-cooker. Which means that it's a pressure cooker, slow cooker, rice cooker, steamer, and more ... all in one appliance.

I like using mine (there are different versions, but I have the Instant Pot Duo60) for everything from perfectly cooked hard-boiled eggs to mouthwatering soups. But I especially love it for pasta (like this Instant Pot Mac and Cheese ... yum!).

Pasta in the Instant Pot cooks up perfectly al dente every time ... it's like magic. And this Instant Pot Pasta with Feta, Olives, and Basil is one of my favorite recipes!

Don't have an Instant Pot? You can still make this yummy vegetarian pasta recipe. Just follow the directions for my Easy One Pot Pasta instead.

Instant Pot Pasta Ingredients

This quick Instant Pot pasta recipe uses delicious, easy to find ingredients:

Pasta - I used Cellentini, which is a tube-shaped pasta with a twist, but other types of pasta (like Penne or Rotini) would work as well.

Vegetable Broth

Canned Diced Tomatoes - I like using Fire-Roasted Tomatoes for this recipe, but regular tomatoes are fine, too.

Kalamata Olives

Onions and Garlic

Olive Oil

Spices - basil, oregano, and crushed red pepper flakes

Feta Cheese - Skip the cheese to make this recipe vegan.

Fresh Basil

You won't believe all the flavor that these simple ingredients give this yummy pressure cooker pasta recipe!

How to Make Instant Pot Pasta with Feta, Olives, and Basil

What I love about pasta in the pressure cooker is that you basically throw everything in, and a few minutes later you have a delish dinner waiting for you to enjoy.

Watch the video below to see just how simple this pasta in the Instant Pot is to make! Then, keep reading for the step-by-step recipe.

This vegetarian Instant Pot pasta recipe couldn't get much easier. Basically, you're going to add all the ingredients (except the feta and basil) to the pot, then give everything a good mix. Try to make sure most of the pasta is submerged in the broth, but don't worry if it sticks out a little bit.

Put on the lid and turn the steam release valve on top to sealing. Then, press the Pressure Cook button and set your pot to cook at high pressure for four minutes. (If your Instant Pot doesn't have a Pressure Cook button, use the Manual button. They do the same thing.)

Tip: it takes a while for the Instant Pot to come to pressure before it will start cooking ... probably about 5 to 10 minutes. Just be patient and let the pressure cooker do its thing.

Once the time is up, turn the pressure release valve to quick release (I like to use a wood spoon for this, as you can see in the video). Remove the lid, stir in the reserved feta and basil, and dinner is served! Wasn't that easy?
Tip: There will be a decent amount liquid left in Instant Pot when it's finished cooking. The pasta will absorb some of this as you stir it and as it sits. However, if you'd like a thicker sauce, turn your Instant Pot to Saute and cook the sauce until some of the liquid evaporates. Just keep in mind that the pasta will continue to cook as well, and it won't be as firm when you're done.
How to Customize Instant Pot Pasta to Your Taste

Once your learn how to make this simple vegetarian Instant Pot pasta, you can have fun changing up the ingredients!

Here are some idea to try:

Try other pasta shapes. I've used penne and even linguine (break it in half to fit the pot), and they both worked great.

For a Puttanesca-style sauce, skip the basil (dried and fresh) and feta. Add two tablespoons capers with the pasta and other ingredients, then stir in about a quarter cup chopped flat-leaf parsley before serving.

Replace the basil and oregano with dried thyme and add a can of drained and rinsed chickpeas.

Add a jar of marinated artichoke hearts to the pot along with the other ingredients. When the pasta is done cooking, stir in a bag of baby spinach leaves.

A recipe this easy really shouldn't be this delicious! Serve it on a busy weeknight or even to guests.

Once you try this vegetarian Instant Pot Pasta with Feta, Olives, and Basil, it's sure to become a family favorite.

Instant Pot Pasta with Feta, Olives, and Basil

Looking for more recipes like this Instant Pot Pasta?

If you enjoyed this yummy recipe, make sure to try my Instant Pot Mac and Cheese ... it's super creamy and cheesy!

And here are some other easy pasta recipes you'll like, too:
What is your favorite Instant Pot recipe?

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Instant Pot Pasta with Feta, Olives, and Basil | Hello Little Home

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This Instant Pot Pasta with Feta, Olives, and Basil is an easy, delicious dinner recipe that's ready in minutes! This post contains affiliate links. Are you looking for a super tasty dinner recipe that's totally crave-worthy, takes very little effort, and is ready FAST?

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A Pork Stir Fry with Green Beans that packs an amazing flavour punch for something with so few ingredients! You'll love how it's eaten with a spoon, and that it takes just over 10 minutes to make.
Made with ground pork, this recipe is a simplified version of the popular Szechuan Stir Fried Green Beans with Minced Pork. Don't skip the charring of the beans, it's the defining feature of this stir fry!

Pork Stir Fry with Green Beans

If you've ever been to a Chinese Szechuan restaurant, you might be familiar with a green bean and pork stir fry which is a firm favourite among spicy Asian food lovers. Chopped green beans cooked over high heat until blistered, then stir fried with a spicy intense flavoured sauce and pork.

If the full blown Szechuan version is what you're after, you'll need a couple of speciality ingredients requiring a trip to the Asian grocery store - Szechuanpicked mustard greens (Sui Mi Ya Cai), Szechuan peppercorns, dried chillies. And here are a couple of recipes from my most trusted Chinese cooking blogs - Woks of Life and Omnivore's Cookbook.

This Pork Stir Fry with Green Beans recipe is a slightly simplified version of the authentic Szechuan version. It packs a similar flavour punch, and it still has the signature charred green beans, but I pick up everything from the supermarket. In fact, if you have pork mince (that's ground pork to those of you in Canada and the States!) and beans, there's every possibility you have everything you need to make this right now.

This Pork Stir Fry is a quick and easy ground pork recipe with big flavours!

Magic 4 ingredient stir fry sauce

The sauce for this Pork Stir Fry with Green Beans only has 4 ingredients in it:

Chinese cooking wine (see recipe notes for subs)

dark soy sauce (for colour)

Chilli Garlic Sauce (for spice / vinegar / general Asian tasty flavour - see notes for subs)

The reason this recipe gets away with such a simple sauce is because of this - the charred green beans. Char any vegetable, and you take it from bland to amazing. Steamed beans vs charred green beans is simply no contest!

Best charred in a hot skillet

Unlike most of my stir fries, I like to cook this in a cast iron skillet so you can spread the beans out to char them. It takes a mere 2 ½ - 3 minutes, faster than using a wok.

Because of this extreme high heat cooking - that skillet gets stinking hot - the one tip I have for this stir fry is to chop rather than grate / mince the ginger and garlic. It will stop it from sticking to the skillet and burning in 2 seconds.

Actually, that's a general stir frying tip. 🙂 Chop instead of grate the ginger and garlic. Never again suffer burnt garlic in your stir fry!

Oh PS That's the Chilli Garlic Sauce I use. ↑↑↑ Available at supermarket - Woolies, Coles etc. BUT if you can't find that exact brand or similar, sriracha or even non Asian hot sauces will make a terrific sub. Anything that is spicy but also a bit vinegary - which most hot sauces are. Even Franks Hot Sauce!

You won't miss sauciness

When it comes to stir fries, I'm usually all about the sauce, the sauce, the sauce. And if you're in the sauce camp with me, I think you'll be pleasantly surprised by how you don't miss sauce with this Pork Stir Fry.

The pork mince sucks up all that sauce and is actually quite intense flavoured - you'd find it rather salty without rice.

So mix it up with the rice, then enjoy the leisure of a stir fry you can eat with a spoon. It's perfect Couch Food - which I define as food you can eat with a spoon without taking your eyes off the TV. 😂 - Nagi x

PS And because my mother will never forgive me if I don't mention this - this Beans and Pork Mince Stir Fry is the Japanese version of this stir fry on her website. Similar flavour, but made using Japanese sauces.

More quick ground pork / pork mince recipes

Also, try this popular Quick Asian Beef Ramen Noodles or Asian Beef Bowls using ground pork / mince instead of beef!

Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Pork Stir Fry with Green Beans

Author: Nagi | RecipeTin Eats

Recipe VIDEO above. A simplified version of the popular Szechuan Stir Fried Green Beans with Minced Pork - same flavour punch but made with everyday ingredients. Has intense flavour so you won't miss the sauciness of usual stir fries. Mix it up with rice then eaten with a spoon - forget chopsticks! Also, see here for the Japanese version of this dish. Spiciness: Mild.

Trim the tough end of the beans, then chop into 2 - 2.5cm / 4/5 - 1" pieces.

Charred Beans: Heat 1 1/2 tbsp oil in a heavy based skillet over high heat (I use cast iron) until smoking. Add beans, spread out to cover base. Leave for 1 minute. Quick stir, spread out, cook for 30 seconds. Stir, then leave for 30 seconds, then repeat once more (so 2 1/2 minutes in total cook time) until beans are charred but tender crisp (not withered and floppy). Remove into bowl.

Turn heat down to medium high, add 1 tbsp oil. Add onion, then garlic and ginger. Cook for 1 minute until edges of onion are golden.

Turn heat back up to high. Add pork and cook, breaking it up as you go. Cook for 2 minutes until the pork is cooked through, then add Sauce. Cook for 30 seconds, then add beans and stir for another 30 seconds.

Serve over rice. Garnish with slices of large red chilli (it's mild), entirely optional. To eat, mix the pork into the rice then eat it with a spoon - forget chopsticks for this one! (For a low carb, low cal option, try Cauliflower Rice)

1b. I using frozen, thaw and drain away excess water, and pat dry. If the bean is too soggy, you will struggle to get the char.

1b. Also terrific with chicken, turkey and beef.

2. Chopping rather than mincing garlic and ginger stop them from sticking and burning on the extremely hot skillet. Good general tip for stir fries!

3. Dark soy sauce has more intense flavour than light and all purpose soy sauces. It will work fine with light and all purpose though, but you won't get the same colour on the pork.
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4. You can substitute Chinese cooking wine with dry sherry, cooking sake or Mirin. If you sub with Mirin, omit the sugar. Here are the cooking wines I use. The Pandaroo Chinese Cooking Wine is sold at Woolies, Coles, Harris Farms. I really urge you to use one of these options as cooking alcohol is key to achieve a truly restauranty quality for Asian food, especially Chinese recipes.

If you can't consume alcohol, the next best option is to use low sodium chicken broth. Use 1/4 of cup. It will take an extra minute or so for the Sauce to reduce.

5. Chilli Garlic Sauce is readily available in large supermarkets. It's not "blow your head off" spicy, so feel free to increase it (stick your finger in the Sauce for a taste). It can be substituted with sriracha, sambal oelak or any hot sauce that has a bit of a vinegary taste (eg Frank's) but you'll need to adjust the quantity depending on the spiciness of what you use.

6. Frozen cooked white rice is a quick-meal life saver. A very Asian thing to do, all my relatives in Japan do it! Cook rice of choice as you usually do, including resting it for 10 minutes (never skip this!). While the rice is still warm, cling wrap into serving size portions, put it in plastic bags or containers, then freeze. To reheat, place in a bowl (frozen), sprinkle with water, cover with cling wrap then microwave until warm (1 serving = about 2 1/2 minutes from frozen). Let stand in microwave for 2 minutes - the extra steaming helps remoisten the rice. Serve!

7. The nutritional analysis assumes 3 servings, excluding rice i.e. stir fry only. 3/4 cup of cooked white rice is 130 calories which takes the total up to 498 calories per serving.

Originally published June 2014, long overdue for an update with fresh new photos and a recipe video!

Keywords: Ground pork recipe, Pork mince recipe, Pork Stir Fry

I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

At the coffee shop, when he spies food on neighbouring tables. He's been known to make grown men give up huge chunks of their breakfast with just a glance...

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A Pork Stir Fry with Green Beans that packs an amazing flavour punch for something with so few ingredients! You'll love how it's eaten with a spoon, and that it takes just over 10 minutes to make. Made with ground pork, this recipe is a simplified version of the popular Szechuan Stir Fried Green Beans with Minced Pork.

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Zucchini Muffins - Easy HEALTHY Zucchini Muffin Recipe

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Moist and fluffy healthy Zucchini Muffins. Whole wheat, naturally sweetened, and perfect for adding chocolate chips. Freezer friendly and utterly delicious!

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30-Minute Indian Butter Chicken Recipe | Instant Pot Butter Chicken

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Make Restaurant-quality Instant Pot Butter Chicken in under 30 minutes! Join the thousands who have made this very popular recipe!

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Whole-Grain Banana Yogurt Muffins Recipe

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Ingredients

1 ¼ cups/150 grams whole-wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon kosher salt

1 cup mashed ripe bananas (from about 2 large bananas)

½ cup/120 milliliters plain whole-milk yogurt

1 large egg

½ cup/110 grams packed light brown sugar

¼ cup/60 milliliters neutral oil, such as grapeseed or canola

¼ cup/60 milliliters honey

Old-fashioned oats, seeds, chopped nuts, grated coconut or cacao nibs, for sprinkling (optional)

Preparation

1. Heat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners or generously grease (with nonstick cooking spray or butter).

2. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a medium bowl, whisk the bananas, yogurt, egg, brown sugar, oil and honey until just smooth.

3. Pour the wet ingredients into the dry and gently stir with a silicone spatula just until no streaks of flour remain. Divide the batter evenly among the muffins cups. Sprinkle on toppings if you’d like.

4. Bake until a toothpick inserted into a center muffin comes out clean, 20 to 23 minutes.

5. Cool in the tin on a rack for 5 minutes, unmold and cool completely or serve warm.

The muffins can be kept at room temperature in an airtight container for up to 3 days or frozen for up to 3 months. If frozen, thaw and reheat in a 350-degree oven for 10 minutes before serving.

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Whole-Grain Banana Yogurt Muffins Recipe

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Whole-wheat flour gives these muffins a rich, nutty flavor that's extra satisfying on fall days Even though this recipe uses all whole-grain flour, the muffins stay light and tender in texture and delicate in taste Combining the dry ingredients with a large proportion of wet - bananas, yogurt, oil and honey - keeps these from being dry and heavy

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1/2 c light soy sauce

1/4 c rice wine

1 c water

2-3 T dark soy sauce

2 T brown sugar

Pinch of Five spice powder
2-3 lbs bone-in chicken thighs

1. Add all ingredients into the instant pot and mix gently to cover
2. Cook at HIGH pressure for 15 minutes.

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Instant Pot Family Favorite Spaghetti | Tested by Amy + Jacky

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Step-by-Step Guide on how to cook Instant Pot Spaghetti. Delicious al dente pasta with flavorful meat sauce. Minimal ingredients, prep, and clean up with dump and go option designed for all the busy bees. Enjoy this kid-friendly, healthy, quick and easy one pot spaghetti!

Instant Pot Spaghetti

Over the years, many readers have requested for more super easy Instant Pot dump recipes.

So we've been working in our Amy + Jacky's Test Kitchen to develop an even faster and easier shortcut to cooking spaghetti in Instant Pot with simple ingredients.

And this instapot spaghetti recipe was born with the option of cooking Instant Pot spaghetti with jar sauce. Designed for those busy bees with chaotic weeknights or long work days. So it's easy for you to adapt!

Tips for Cooking Spaghetti in Instant Pot
1. Dump and Go One Pot Spaghetti
We developed this easy Instant Pot spaghetti recipe with the quickest & easiest "dump-it-all-in meal" option. You can get this spaghetti meal on the table (including getting up to pressure time) in 30 minutes! 😀

Amy + Jacky's Notes: Remember to break the seasoned ground beef into smaller chunks. Then layer the ground beef, onions, garlic, and dried herbs at the bottom of the pot before pressure cooking.
2. Prevent "Burn" Error: Fully Deglaze Instant Pot & Layer Ingredients
To prevent triggering Instant Pot's sensitive "BURN" notice, it's important to fully deglaze the inner pot, and layer the ingredients in Instant Pot as directed in the recipe:

Ground Beef + Onion + Garlic at the bottom → Chicken Stock → Spaghetti → Canned Tomatoes or Marinara Sauce on top.

Amy + Jacky's Notes: Don't mix after layering all the ingredients!

How to Cook Spaghetti in Instant Pot

Prepare Ingredients for cooking spaghetti in Instant Pot.

Ground Beef. We developed this instapot spaghetti recipe with regular ground beef because there's more fat. You can use lean ground beef if you like.

Unsalted Chicken Stock. We develop recipes with unsalted ingredients so we can better control the flavors. If you're substituting with salted ingredients, the sodium level can vary a lot between different brands. Adjust accordingly.

Substitute: For convenience, you can substitute it with cold water.

Onion & Garlic. If you want a super easy meal and don't want to prep, you can substitute the onions and garlic with 1 teaspoon onion powder and ½ teaspoon garlic powder.

Regular Soy Sauce. It'll add a boost of umami flavor to the spaghetti. Give it a shot!
Canned Tomatoes vs. Jar Marinara Sauce
You can make this Spaghetti Instant Pot recipe with a large can of whole peeled tomatoes. Or you can make this Instant Pot spaghetti with jar sauce by substituting the tomatoes with your favorite Marinara Sauce.

Tools for Instant Pot Spaghetti

For Dump-and-Go Spaghetti

Skip the browning, sauteing, and deglazing steps below.

Amy + Jacky's Pro Tips: Make sure to break the ground beef into smaller chunks. Then layer the seasoned ground beef chunks, onions, garlic, and dried herbs at the bottom of the pot.

Optional - Brown Ground Beef in Instant Pot

Note: This optional flavor-boosting step will greatly enhance the flavors of the Instant Pot Spaghetti.

First, heat up Instant Pot using "Sauté More" function.

For older versions: press "Saute" button, then "Adjust" button.

For newer versions: press "Saute" button twice.

Wait until it says "HOT" (takes roughly 8 minutes). This prevents the ground beef from sticking to the pot.

Add 1 tablespoon (15ml) olive oil in Instant Pot. Then, swirl your pot around to make sure the oil is coated over the whole bottom of the pot.

Add 1 pound (454g) ground beef in Instant Pot, then season generously with salt & black pepper.

The ground beef will start to release moisture.

After browning the ground beef for 5 minutes, discard the ground beef juice.

With a wooden spoon, break the ground beef apart into smaller chunks, then let them continue to brown in Instant Pot. Stir them once in a while until they're slightly crisped and browned. It'll take another ~5 to 7 minutes.

Taste the ground beef, then adjust the seasoning with more kosher salt and ground black pepper.

Saute Onion & Herbs

Add diced onions, minced garlic, 1½ teaspoons (1.8g) dried basil, and 1½ teaspoons (1.2g) dried oregano in Instant Pot, then saute for another two minutes.

Amy + Jacky's Notes: If you like, you can substitute the onions and garlic with 1 teaspoon onion powder and ½ teaspoon garlic powder.

Deglaze Instant Pot

Amy + Jacky's Pro Tips: It's very important to fully deglaze the bottom of the inner pot after browning or sauteing ingredients in the Instant Pot. This will prevent the dreaded "BURN" notice. Don't worry! These are not burnt food debris. These caramelized brown bits will add flavor to your Instant Pot spaghetti.

Pour 1 cup (250ml) unsalted chicken stock in Instant Pot. Then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon (as shown below).

Give it a quick mix.

Pressure Cook Spaghetti in Instant Pot

Add 3 tablespoons (45ml) regular soy sauce and 3 cups (750ml) unsalted chicken stock in Instant Pot.

Break the 1 pound (454g) spaghetti in half, then add spaghetti in Instant Pot.

Amy + Jacky's Pro Tips: To fit the spaghetti into the 6qt Instant Pot, we need to break the dried spaghetti in half.

Spread Out Spaghetti: Try to spread out the spaghetti so they won't clump together as they cook.

Fully Submerge Spaghetti: It's critical to fully soak all the spaghetti into the cooking liquid to cook them evenly.

Layer 1 large can (28oz) whole peeled tomatoes or your favorite Marinara sauce on top. Do not mix (as shown in the photo below).

Amy + Jacky's Pro Tips - Don't Mix the Spaghetti: Resist the urge to stir the spaghetti with peeled tomatoes or marinara sauce. Because this may warrant the sensitive "BURN" notice.

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.

Instant Pot Spaghetti Cook Time: Pressure cook spaghetti at High Pressure for 3 minutes, then Natural Release for 5 minutes.

After 5 minutes of natural release, release the remaining pressure by turning Venting Knob to Venting Position.

When Floating Valve drops, open the lid carefully.

Thicken & Season Spaghetti in Instant Pot

Amy + Jacky's Pro Tips:

1. Sauce Consistency: Don't panic when you open the lid to a liquidy spaghetti sauce right after pressure cooking. That's normal! We'll use the "Saute More" function to thicken the sauce. These extra few minutes (plus extra few pinches of salt) will make a big difference to the spaghetti's flavor & texture.

2. Spaghetti Texture: We like al dente spaghetti. So the cooking time in this recipe is intended to cook the spaghetti till approximately 85% - 90% cooked. The spaghetti will continue to cook during the "sauce thickening" step, as well as by the residual heat. Keep tasting and cooking (with the lid open) until the spaghetti reaches your preferred texture.

Use "Saute More" function to bring the content back to a simmer.

With a wooden spoon, break down the tomatoes, then stir to cook spaghetti in Instant Pot and thicken the sauce. It'll take a few minutes to thicken the sauce as the spaghetti releases its starch.

Amy + Jacky's Seasoning Tips: Don't forget to taste and season with more salt. You'll need roughly 3 to 4 large pinches of salt to bring out all the flavors.

Turn off the heat (press "cancel" button).

Serve Instant Pot Spaghetti

Garnish the deliciously al dente spaghetti with freshly grated Parmesan cheese, then serve!

What to Serve with Spaghetti

We designed this easy Instant Pot Spaghetti recipe as a tasty one pot meal. But you can serve this spaghetti with other main dishes, side dishes, soups, or desserts.

Here are some delicious recipes to serve with spaghetti:

Side Dishes: Garlic bread, focaccia, salads, Instant Pot Roasted Potatoes, Instant Pot Bread, Instant Pot Zucchini.

Main Dishes: Instant Pot Whole Chicken, Instant Pot Ribs, Instant Pot Pork Tenderloin, Instant Pot Chicken Piccata
Soups:
Enjoy your Flavorful Instapot Spaghetti!

Simple Marinara Sauce

♥ Share this Recipe so We can create more yummy recipes for you. Thank you 🙂

*For Dump-and-Go-Meal: Skip the browning, sauteing, and deglazing steps below. Make sure to break the ground beef into smaller chunks. Then layer the seasoned ground beef chunks, onions, garlic, dried herbs at the bottom of the pot.

Optional Flavor Booster - Brown Ground Beef in Instant Pot: Heat up Instant Pot using "Sauté More" function. Wait until it says "HOT" (~8 mins). Add 1 tbsp (15ml) olive oil in Instant Pot. Make sure the oil is coated over the whole bottom.

Add in 1lb (454g) ground beef, then season generously with salt & ground black pepper. After browning for 5 minutes, discard the ground beef juice. With a wooden spoon, break the ground beef apart into smaller chunks. Allow the ground beef to brown. Stir occasionally until they are slightly crisped (~5 - 7 mins). Taste then adjust with more salt & ground black pepper.

Saute Onion & Herbs: Add in diced onions, minced garlic, 1½ tsp (1.8g) dried basil, and 1½ tsp (1.2g) dried oregano, then saute for another 2 minutes.

Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken stock in Instant Pot. Then fully deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.

Pressure Cook Spaghetti: Add in 3 tbsp (45ml) regular soy sauce, remaining 3 cups (750ml) unsalted chicken stock. Break 1 lb (454g) spaghetti in half, then add spaghetti in Instant Pot.

Amy + Jacky's Pro Tip: Ensure spaghetti are not clumped together and all soaked in the liquid.

Layer 1 large can (28oz) whole peeled tomatoes or Marinara sauce on top. Do not mix.

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 3 minutes, then Natural Release for 5 minutes. Release remaining pressure, then open the lid.

Thicken & Season: The spaghetti sauce will look liquidy at first, and the spaghetti is about 85% - 90% cooked.

Use the "Saute More" function (press "Cancel" and "Saute") to bring the content back to a simmer. With a wooden spoon, break down the tomatoes, then stir a few minutes to fully cook the spaghetti and thicken the sauce.

Taste and season with roughly 3 - 4 large pinches of salt. Turn off the Instant Pot.

Serve: Garnish with freshly grated Parmesan cheese, then serve this tasty spaghetti. Enjoy!~

1. Ground Beef: We developed the recipe with regular ground beef because it has more fat. If you like, you can use lean ground beef.

2. Unsalted Chicken Stock: We develop recipes with unsalted ingredients so we can better control the flavors. If you're substituting with salted ingredients, adjust accordingly. For convenience, you can substitute it with cold water.

3. Canned Tomatoes vs. Jar Marinara Sauce: You can substitute the Simple Marinara Sauce with your favorite Marinara Jar Sauce.

4. Regular Soy Sauce: It'll add a boost of umami flavor to the spaghetti.

Fully Deglaze Instant Pot: It's very important to scrub off all the flavorful brown bits off the bottom of the pot with a wooden spoon after browning or sauteing ingredients in Instant Pot. These are not burnt food debris. They'll add flavor to your spaghetti.

Layer Ingredients as Directed in Recipe: Ground Beef + Onion + Garlic at the bottom → Chicken Stock → Spaghetti → Canned Tomatoes or Marinara Sauce on top.

Don't Mix Ingredients Before Pressure Cooking

6. Sauce Consistency: Don't panic when you open the lid to a liquidy spaghetti sauce right after pressure cooking. That's normal! We'll use the "Saute More" function to thicken the sauce. These extra few minutes (plus extra few pinches of salt) will make a big difference to the spaghetti's flavor & texture.
7. Spaghetti Texture: We like al dente spaghetti. So the cooking time is intended to cook the spaghetti till approximately 85% - 90% cooked. The spaghetti will continue to cook during the "sauce thickening" step, as well as by the residual heat. Keep tasting and cooking (with the lid open) until the spaghetti reaches your preferred texture.

Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!

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Instant Pot BusyBee Spaghetti | Tested by Amy + Jacky

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Step-by-Step: How to cook Instant Pot Spaghetti. Minimal ingredients yet deliciously flavorful. A kid-friendly, healthy, quick and easy one pot spaghetti.

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7 Minute Jjajangmyeon Black Bean Noodles Recipe l Better Than Restaurants

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7 Minute Jjajangmyeon Black Bean Noodles Recipe l Better Than Restaurants

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Pad Thai is like a warm blanket. It's a comfort food of our age, with those chewy noodles, crunchy peanuts, the sweet and tangy sauce, and plenty of chives, bean sprouts, and chicken to make it a full meal.

To develop this recipe, I carefully pored over many videos of street food vendors in the process of making this signature dish, to catch every detail and addition. This recipe has all the ingredients and information you need to make Pad Thai at home.

A Complex, Full-flavored Pad Thai (Hold the Ketchup!)

I had a friend who traveled to Thailand and spent months eating Pad Thai on the streets of Bangkok. When she returned, she declared she could never go back to the bright red, too-sweet stuff often served up stateside.

We've done our best to emulate the perfect blend of salty, sweet, pickly, shrimpy goodness that goes into a good authentic pad Thai, made with crowd-pleasing chicken. If you prefer Shrimp Pad Thai , head to my dad's recipe!

Key Ingredients for the Best Pad Thai:

There are a few vital ingredients for making an excellent-not just good-pad Thai:

Tamarind: Mainstream Pad Thai in the U.S. is often a super sweet, red-hued concoction involving lots of ketchup. Traditionally, the tangy sweetness of pad Thai comes from sugar and tamarind paste . In some of our other posts, we use tamarind concentrate from a jar, and some of you readers pointed out that there's nothing like the pulp, and we couldn't agree more! We tested this recipe with both the tamarind concentrate from a jar, and our own tamarind concentrate using tamarind pulp, and the difference in flavor was significant! Both will work, but definitely get the tamarind pulp if you can find it.

Thai Soy Sauces: Thai soy sauces are different from Japanese or Chinese soy sauces, and there are different kinds! Thai sweet soy sauce, for instance, is much thicker and sweeter than say, a Chinese dark soy sauce. It really rounds out the flavors in the sauce base. Over the years, we've really come to respect the many nuances of regional soy sauces (Chinese, Japanese, Thai, etc.). While it seems like they might all taste the same, they definitely do not! How about adding "soy sauce snob," alongside the craft beer experts and hot sauce aficionados?

with big whole shrimp, that shrimpy seafood flavor is a true hallmark of a good Pad Thai. Like anchovies, they really meld with all the other flavors in the dish. No overt fishiness here! Just depth of flavor. (We used the Ground Dried Shrimp: Hear me out. Even though this isn't a Shrimp Pad Thai dried shrimp on the left in the photo below.)

When you have that seafood edge coming from both the dried shrimp and fish sauce, that's when you start to get lightyears ahead of anything you could find in a takeout container. We've really come to like Fish Sauce: Red Boat fish sauce if you can find it!

Also known as Garlic Chives: Chinese Chives, garlic chives are wider and flatter than the regular chives you're probably familiar with. They have a subtle sweet garlic flavor, essential to any plate of good Pad Thai.

Long story short: if you're wondering about substitutions, try your best to stick to the recipe! This is one where it's tough to cut out anything, especially if you want to achieve the full scope of flavors. Trust us. You won't regret following this recipe as written.

That said, we understand that many of you have limited access to ingredients. Here are some substitutions you could consider:

If you can't find the Thai thin, black, and sweet soy sauces, use Chinese light/dark soy sauce, and add an extra ½ teaspoon of sugar.

If you can't find Thai preserved salted radish (we couldn't when we went grocery shopping for this recipe!), you can substitute Chinese zha cai, preserved Chinese mustard stems ( 榨菜) . The recipe calls for a relatively small amount, so if you can't find either of those, you can omit it.

If you truly hate the idea of using dried shrimp, you can experiment with adding 1 tablespoon of oyster sauce instead. That said, like an anchovy in a pasta sauce, the shrimp melds into the dish and adds a great umami flavor.

Instead of Chinese chives, you can substitute regular scallions, but use half the amount called for. That said, they grow like grass, so plant your gardens or pots accordingly! (Learn more about how to grow garlic chives in your garden!)

When this dish is done, it will feel like you've indulged in your favorite Thai takeout-but YOU made it!

How to store spare ingredients

I got a good question in the comments about how to store leftover salted radish and tamarind blocks.

We store both in the refrigerator. Once opened, you can just roll up the bag of salted Thai radish and secure it with a rubber band. You can also pour it into an airtight container or resealable bag if you prefer. The same goes for the tamarind blocks. Both store really well in the refrigerator. They can probably last for at least 6 months like that.

Similarly, for the dried shrimp, we store those in the refrigerator in the bag they came in or if they're opened and unwieldy, a resealable container or bag. Because they're dried already you don't have to be too precious about how they are stored.

Pad Thai Recipe Instructions

First, make the sauce. Take the tamarind pulp (a block about 1 x 2 in (2.5 x 5 cm) and mix it with ½ cup boiling water (you can add a little more if needed to dissolve the paste).

Break up the pulp in the hot water, and then press the mixture through a fine-meshed strainer. Discard the solids.

To the liquid tamarind concentrate you just made, add the sugar, fish sauce, Thai black soy sauce, Thai sweet soy sauce (if using), and white pepper. Set aside.

Soak the pad Thai noodles in hot water for about 20 minutes, and drain in a colander. If the noodles are in really long strands, you will want to cut them into 10- to 12-inch lengths to make stir-frying easier.

(Or you will end up with a huge noodle ball when cooking. Nobody wants a huge noodle ball.)

Marinate the sliced chicken by combining it with 1 teaspoon each of Thai thin soy sauce, cornstarch, and water. Set aside.

Next, prepare the dried shrimp, mincing them down into a coarse powder (we used a food processor).

Prepare the garlic, shallots/red onion, Thai preserved salted radish or preserved Chinese mustard stems ( ), eggs, mung bean sprouts, garlic chives, and peanuts. You want to have everything ready to go before you turn on the stove. zha cai

Now you're ready to cook! Heat 2 tablespoons of oil in your wok over high heat until just smoking. Add the chicken, and sear until golden and just cooked through.

Remove from the wok and set aside.

Add another 3 tablespoons of oil to the wok. Over medium heat, add the shrimp powder.

Fry until fragrant and crisp, 2 minutes.

Add the garlic, and cook for 30 seconds.

Turn the heat up to high, and add the noodles and sauce. Stir-fry to combine, lifting the noodles with your wok spatula to spread them out and break them up.

Make a space on the side of the wok, pushing the noodles to one side. Drizzle 1 more tablespoon of oil in the open space, and pour in the beaten eggs.

Use your spatula to fold them gently, scrambling them without breaking up the egg too much. When the eggs are about 70% done, stir-fry to distribute them into the noodles.

Next, add the bean sprouts and the chives.

Stir-fry to combine, letting the chives wilt. Add the chicken back in.

Stir-fry to combine until everything is incorporated.

Plate, top with the crushed peanuts, and serve!

Note that we staged this recipe with chopsticks, but in Thailand, it's common to eat Pad Thai with a fork and a spoon! So if your chopstick skills aren't the best, don't worry. Do as the Thais do, and grab a fork!

Looking for more authentic recipes? Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube!

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Pad Thai: Authentic Thai Recipe! - The Woks of Life

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Our Pad Thai recipe, developed from poring over Thai street food videos, has all the ingredients/info you need to make authentic Pad Thai!

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Spicy Pork Instant Pot Ramen Recipe | Cake 'n Knife

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Spicy Crispy Pork Instant Pot Ramen is one of the best dinner recipes ever. The homemade broth with caramelized pork and all the toppings you love are just the comforting meal you need tonight. It's like taking a trip to Japan, right in your own home!
Ramen = LIFE.

I have never loved ramen as much as I did when I ate it in Japan. How did I not realize just how amazing ramen can be?!

Honestly, I used to just think ramen was what came in the packets that you buy for a buck a piece in the store.

So. SAD. I know.

After being in Japan for a couple of weeks, I found out what ramen really should taste like, and I've been hooked ever since.

Now you all know I am not much of a soup person, but ramen is a different story. Especially THIS ramen.

GAH I can't even begin to tell you just how freaking tasty this ramen is. It's literally SO easy to make and it tastes like pure heaven.

This Recipe's Must-Haves

Obviously, you need and Instant Pot so I highly recommend the Instant Pot Ultra if you don't have one already. It's my absolute favorite model, easy to use, and super handy for all your everyday cooking.

To crisp up the pork for the recipe, make sure you have a large cast iron skillet. You'll also need these clongs to pick the pork out of the soup when it's done cooking.

I have my own ramen bowl that I bought in a market in Osaka, but you can get your own set of ramen bowls to serve this killer recipe up in.

How to make spicy pork ramen

Make the soup base

The one thing that you would think would be the most complicated is actually the easiest! You throw everything in the Instant Pot along with the pork and cook it all up in 90 minutes.

Crisp up the pork

After the pork is cooked through, you remove it from the Instant Pot, shred it, then crisp it up in a skillet. This gives such an amazing texture to the pork, along with a little added flavor from some brown sugar and soy sauce.

Cook the noodles

While you are crisping up the pork, you can cook the noodles in the Instant Pot broth you made. All you have to do is set the Instant Pot to Warm.

Then you stir in half of the pork, leaving the other half for topping so you can keep that textural element!

Serve with all the toppings

Serve the ramen in big bowls and top with your favorites. I personally love a soft boiled egg seasoned with salt and pepper. Other killer additions are shredded carrots, jalapeño slices, sliced green onion, sesame seeds and some freshly chopped cilantro.

Quick tips for making this recipe

Make sure that you get the pork nice and crispy, because it's all about the different textures for this soup!

The soup is spicy, so you can start by adding half the sambal amount when you cook the broth. Then you can add more once you remove the pork, seasoning to taste.

Don't know how to soft boil an egg?

Bring a pot of water to a boil over high heat. Add in the eggs gently and boil for 6 1/2 minutes. Remove eggs to an ice bath immediately and let sit for 2 minutes.

Gently crack the eggs all over and peel the shell off. Cut in half and season with salt and pepper.

Ingredients

Soup

2 lbs pork shoulder roast or butt

4 cups low sodium chicken broth, plus more of needed

1/2 cup + 3 Tbsp soy sauce

1/4 cup + 2 Tbsp rice vinegar

1/4 cup sake

2 Tbsp fish sauce

1 Tbsp sambal oelek chili paste

Juice of 1 lime

1/2 Tbsp Chinese five spice

1 tsp black pepper

2 tsp sesame oil

1/4 cup dried shitake mushrooms, chopped

1/4 cup + 1 Tbsp brown sugar

2 Tbsp dark soy sauce

4 packs Ramen noodles, seasoning packets discarded

For Serving

4 soft boiled eggs

Shredded carrots

Sliced jalapeno

Freshly chopped cilantro

Sliced green onion

Sesame seeds

Instructions

1. Add pork to the insert of the Instant Pot. Pour in chicken broth, 1/2 cup soy sauce, rice vinegar, sake, and fish sauce. Stir in sambal oelek, lime juice, Chinese five spice, black pepper, sesame oil, mushrooms, 1 Tbsp brown sugar, and dark soy sauce. Seal the Instant Pot. Set to Manual Pressure and cook on High for 90 minutes. Quick release when finished.

2. Remove pork from the Instant Pot insert. Cover the Instant Pot and set to Warm.

3. Place pork on a cutting board and lightly shred using two forks.

4. Place a large skillet over medium-high heat. Add sesame oil. Once the oil is hot, add pork and spread it out in an even layer. Sprinkle the pork with brown sugar and 3 Tbsp soy sauce. Cook without stirring for 2 minutes. Stir and continue to cook the pork until it starts to crisp, about 5 minutes total. Remove from heat.

5. Add the ramen noodles to the Instant Pot and allow to cook through, about 5 minutes. Stir in half of the pork.

6. Serve the soup immediately in bowls. Top with remaining pork, eggs, carrots, jalapeño slices, cilantro, green onion, and sesame seeds.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

If you want another soup recipe that's super tasty, check out my Thai Shrimp Noodle Soup!

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Spicy Pork Instant Pot Ramen Recipe | Cake 'n Knife

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Spicy Crispy Pork Instant Pot Ramen is one of the best dinner recipes ever. The homemade broth with caramelized pork and all the toppings you love are just the comforting meal you need tonight. It's like taking a trip to Japan, right in your own home! Ramen = LIFE.

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Pad See Ew is what I would consider Thai fast food, right up there with all of our favorite takeout noodle dishes--like lo mein, pan-fried noodles and Drunken Noodles. It comes together quickly as long as all the ingredients are prepared ahead of time and ready to go into the wok! It's no wonder this deliciously chewy Pad See Ew pan-fried rice noodle is a popular street food in Thailand.

Pad See Ew is similar to the Chinese Beef Chow Ho Fun. It's just as delicious, but the ingredients for Pad See Ew and Chow Fun are slightly different. Instead of the mung bean sprouts and scallions you find in Beef Chow Fun, Pad See Ew calls for Chinese broccoli and fish sauce.

Every time I serve any kind of wide rice noodle dish (Pad See Ew included) there are never any leftovers, and family and friends always have rave reviews. This recipe makes enough for two or three hungry people, but if you really want restaurant or street food quality wok hei flavor in your Pad See Ew, then you may want to cook this dish in two batches.

This dish also calls for a handful of Asian pantry ingredients that may be a bit tricky to find-namely fish sauce, Thai soy sauce, and Thai black soy sauce. Click on the links in the ingredients list to check out our comprehensive ingredients glossary. Pad See Ew is easy to whip up at home once you've got the right ingredients.

Now that we've gotten the brass tacks out of the way, let's cook!
For the steak & marinade, you'll need: For the rest of the dish, you'll need:
Note: Cooking this dish in two steps is a good idea to ensure you maintain high heat levels and get some good wok hei going! One word of caution is that you will need a strong exhaust fan when cooking this dish. That or someone to man a fan by your smoke detectors.

To the flank steak, add the Thai black soy sauce, vegetable oil, and cornstarch, and mix until the beef is completely coated. Set aside.

For the rest of the dish, combine the oyster sauce, sugar, Thai soy sauce, Thai black soy sauce, fish sauce, and white pepper in a small bowl. Stir to mix well.

Make sure your fresh rice noodles are at room temperature. If the noodles are really cold and stiff from refrigeration, rinse them quickly under hot tap water when you are ready to stir-fry the dish. This extra step will help you avoid a big homogenous lump of noodles during stir-frying. Be sure to shake off any excess water after rinsing and use them immediately.

The fresh wide rice noodles really set this dish apart from other noodle dishes, so try your best to find them. Or you can use our recipe for homemade rice noodles to make them at home. If either of these options don't work, then use dried rice noodles. If using a dried rice noodle, follow the directions on the package and make sure you undercook the noodles slightly (al dente), since you will be cooking them again in the wok. After you drain the noodles thoroughly, toss the noodles with a tablespoon of oil. This will prevent them from sticking to the wok.

Heat your wok over high heat until it just starts to smoke, and spread 1 tablespoon of oil around the perimeter of the wok evenly to coat. Sear the beef until it is 80% cooked through, and transfer back to the marinade bowl.

Add another tablespoon of oil to the wok and stir in the garlic.

Immediately add the Chinese broccoli and stir-fry for 20 seconds (stir constantly to prevent the garlic from burning).

Next, spread the noodles around the wok.

Continue to work quickly-your wok should be at the highest heat setting. Spread the sauce mixture over the top of the noodles, and gently mix everything with your wok spatula using a scooping motion for about 20 seconds. Add the beef back to wok.

Push the mixture to one side to let the empty side of the wok heat for 10 seconds.

Add another tablespoon of oil to the wok, and add the beaten eggs. Wait 5 seconds for them to begin to cook. Scramble the eggs for another few seconds, breaking them up into smaller pieces.

If your wok is not sizzling at this point, it probably means that your burner is not hot enough. Be patient, and the heat should "catch up." Stir-fry the mixture just enough so the noodles heat up evenly, but don't break into small pieces. Make sure you use your wok spatula to scrape the bottom of the wok so the noodles don't stick.

As the wok heats up, you will notice that the food will stick to it less readily! But if you need to, you can add a little oil to make it easier to stir-fry.

Continue cooking, stirring less frequently (so the noodles get slightly caramelized, creating that restaurant-style flavor) for another 1 to 2 minutes, or until the noodles are heated through. Serve hot with Homemade Chili Oil or Chiu Chow Sauce on the side!

Pad See Ew

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Pad See Ew is what I would consider Thai fast food, right up there with all of our favorite takeout noodle dishes--like lo mein, pan-fried noodles and Drunken Noodles. It comes together quickly as long as all the ingredients are prepared ahead of time and ready to go into the wok!

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Today's recipe is bo-ssam, a traditional Korean recipe that's a pouch full of delicious stuff! It's super-tender flavorful pork, hot red spicy oyster radish, and subtly flavored fermented shrimp wrapped in a crispy pickled cabbage leaf. It's a dish that many of my readers and viewers have requested, and one of my favorites, too. My version is one that I've refined over the years, that took a totally unexpected turn when I lived in Missouri.

The Korean community there held potluck parties regularly, and everybody brought their best dishes. Once a lady brought her bo-ssam, and it had a rich brown color, unusual for boiled pork, and an irresistible, unplaceable porky flavor. I asked her how she did it, and she told me her secret: instant hazelnut coffee. I've been using her trick ever since. As it turns out, hazelnut coffee goes well with pork, and mixes well with all the other bo-ssam ingredients.

This recipe is not easy: there are a lot of steps for each ingredient, and you need to take care of all of them. The cabbage needs to be turned over often, the oysters shouldn't be squeezed, and the pork needs to be tended to while it boils.

But the result is fantastic, and delicious. It's also one of the recipes that made it into my cookbook. The word literally means "wrapped" and refers to a tradition in Korean cuisine where small amounts of ingredients are wrapped in a larger ingredient (usually a vegetable, but not always) to create a single delicious morsel.

Some Koreans add ssamjang to the recipe, but it's too salty for me. The shrimp sauce is unskippable, not only because it goes well with the pork, but it helps digest it well, too. If you are really pressed for time and need to leave something out, it can be the oyster salad and the pickled cabbage. Just serve pork, shrimp sauce, kimchi and rice, and maybe some lettuce.

The oyster radish salad in this recipe can stand on its own as a banchan (side dishes), even if you don't make bo-ssam. Use 15-17 fresh shucked oysters if you can't find frozen.

Ingredients
For cabbage For pork

3 pounds pork belly (or pork shoulder), rinsed and drained

1 large onion, cut into quarters or sliced

2 tablespoons ginger, sliced thinly

12 garlic cloves

2 tablespoons Korean fermented soybean paste (doenjang)

1 tablespoon brown sugar

1 tablespoon instant hazelnut-flavored coffee

10 cups water

For oyster radish salad For shrimp sauce
Directions
For cabbage

1. Combine sugar, vinegar, kosher salt, and water in a large bowl. Mix well until it turns into a clear pickle brine.

2. Add the cabbage and mix well by hand.

3. Let it sit for 15 minutes, then mix well and turn it over so the leaves pickle evenly. Repeat this every 10 to 15 minutes for 1 to 2 hours until the cabbage gets soft and withered.

4. Squeeze out the excess water and refrigerate until ready to serve.

For pork

1. Add the pork, onion, ginger, garlic, soy bean paste, brown sugar, hazelnut coffee powder, and the water to a large pot. Cover and cook for 1 hour over medium high heat.

2. When it boils vigorously, turn the pork over with a wooden spoon or tongs.

3. After 1 hour of boiling, turn down the heat to low and cook for another 15 minutes.

4. Take out the cooked pork and let it cool down until ready to serve.

For spicy oyster radish salad

1. Cut the radish into matchsticks and put them into a bowl. Mix with the salt and let it sit for 10 minutes.

2. Squeeze out the excess water and put it back into a bowl.

3. Take the oysters out of the fridge and wash and drain.

4. Create a seasoning mixture by combining hot pepper flakes, fish sauce, sugar, garlic, and green onion in a bowl. Mix well with a wooden spoon.

5. Add the seasoning mixture to the radish and mix well by hand. Add the oysters and mix it gently. Add the sesame seeds.

For shrimp sauce
Combine the fermented salted shrimp, sugar, hot pepper flakes, green onion, garlic, and water in a small bowl. Mix it well with a spoon. Sprinkle with sesame seeds.

Ready to serve!

1. Slice the pork into 1/8 inch thick pieces. Put them on a large platter.

2. Add the cabbage, spicy oyster radish salad, and shrimp sauce side by side nicely. Sprinkle with some sesame seeds and serve.

3. Koreans often serve with Korean booze: soju, makgeolli, or even beer in a pinch. Children should have Coke. ; )

How to eat ssam-style

1. Put a leaf of pickled cabbage on your palm (or on a small plate if it's easier).

2. Add a piece of pork to the leaf, as well as some oyster radish salad, and a tiny amount of shrimp sauce. You should make it small enough so that it will fit into your mouth all at once.

3. Wrap the leaf into a small pouch and eat it whole.

4. Go back to step 1, and modify the amount of each ingredient, as you like, or not.

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Today's recipe is bo-ssam, a traditional Korean recipe that's a pouch full of delicious stuff! It's super-tender flavorful pork, hot red spicy oyster radish, and subtly flavored fermented shrimp wrapped in a crispy pickled cabbage leaf. It's a dish that many of my readers and viewers have...

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The Perfect Dumpling Sauce Recipe - The Woks of Life

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There are few single food items in this world more perfect than a Chinese dumpling. Chewy, thin dough wrapped around juicy, delicious fillings of endless variety, they're delicious whether they're fried, steamed, or boiled, and they're served with a deliciously contrasting dumpling sauce. I say "ideally" here, because all too often, dumplings don't get the dumpling sauce they deserve.

A Good Dumpling Sauce Makes All the Difference

I too can be guilty of lazy dumpling sauce habits. I've been known to simply splash a plate full of dumplings with a bit of black vinegar, or spoon dollops of chili sauce on top with little thought given to making a full-on dipping sauce.

But I've come to realize the error of my ways, because a truly delicious dumpling sauce can make all the difference to your dumpling enjoyment. After crafting this sauce, and happily dunking fried dumplings into it to gobble down with the rest of my family post-photo-shoot on our last blogging day, I realized that the little extra time (literally 5 minutes) it takes to make a good dumpling dipping sauce can take an OK dumpling experience and elevate it to a truly great one.

What Makes a Good Dumpling Sauce

The components of a good dumpling sauce are pretty simple, and it comes down to a balance of different flavors: salty, sweet, spicy, and a little bit of tang, or sourness.

The base of the sauce is soy sauce, which provides the salt factor and needs a little bit of thinning out with hot water. The sweetness comes from a little bit of sugar (the hot water helps dissolve it), while the sourness comes from a dash of rice vinegar.

The spiciness comes from the addition of chili oil--preferably one with lots of chili flakes like our homemade chili oil --as well as garlic.

I really can't emphasize the importance of the minced garlic enough. Raw garlic is spicy and sharp, and gives the sauce a much-needed lift.

The final ingredients are sesame seeds and a little bit of sesame oil, for a nutty richness that rounds out the whole sauce.

Our love of dumplings at The Woks of Life is no secret.

We've posted many dumpling recipes, from our very first "The Only Dumpling Recipe You'll Ever Need" to subsequent recipes offering very specific variations: vegetable dumplings, chicken and mushroom dumplings, pork and chive dumplings, and more.

We've received many requests for a dumpling sauce recipe over the years, and we're finally delivering!

How to Make the Perfect Dumpling Sauce:

Cook up some Chinese dumplings...

And while those are frying (or boiling, or steaming--get our full instructions on how to cook dumplings all those different ways), make the sauce.

Start by dissolving a teaspoon of sugar into a tablespoon of water. Then add 2 tablespoons soy sauce, 1 teaspoon rice vinegar, 1 teaspoon chili oil, 1 teaspoon minced garlic, 1 teaspoon toasted sesame seeds, and ½ teaspoon sesame oil.

Stir to combine:

And serve this sauce with your dumplings!

Looking for more authentic recipes? Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube!

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The Perfect Dumpling Sauce Recipe - The Woks of Life

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There are few single food items in this world more perfect than a Chinese dumpling. Chewy, thin dough wrapped around juicy, delicious fillings of endless variety, they're delicious whether they're fried, steamed, or boiled, and they're served with a deliciously contrasting dumpling sauce.

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Easy Instant Pot Galbitang (Short Rib Soup)

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Galbitang (Korean Short Rib Soup) cooked in Instant Pot in just 30 minutes!

Korean Galbitang soup usually takes hours to boil on a regular stove top and I sometimes end up cooking too much because I get distracted and forget. Sad... But, wait, did I say you can make that same soup in just 30 minutes after you start cooking??!! (Disclaimer - This is in addition to soaking ribs in water for 30 min so total actual cooking time is about 1 hour.) Now, usually, when the word 'Instant' is said with food, to me, it basically means 'not-so-yummy' food but probably really convenient and quick to make food. But this Instant Pot Galbitang is really amazing!! My husband liked it so much that we made it twice in one week. And normally, I would not like making the same thing that often but because I liked making the Galbitang in the Instant Pot so much (OMG, it's SO EASY!!) I did not mind at all!

Now, if we were 20 years younger and we didn't have to worry about things like cholesterol and gaining weight, we probably would be making this and eating it all the time. Because, you see... my dear husband... he NEVER gets tired of something that he really likes. For example, we have a favorite Soft Tofu Stew restaurant in our area (Sogondong Tofu House) and I think we have been going there since my daughter was in elementary school so... it has been over 20 years! Until about 5 years ago, we must have gone at least once a week and every time we go, my husband orders EXACTLY the same soft tofu stew - Kimchi Beef - Regular Spicy. He ordered it so much that he even learned the hidden code the waitresses used to write down the dish - "김소보 ( 김치 소고기 보 통 맵게)". HAHAHA 😂😂

As for me, I am totally the opposite. I ALWAYS have to order something different. I bounce around between different soft tofu stews, different BBQ meats, cold noodle soup, never settling on just one...because you never know what may be even more delicious. But with my husband, once he gets hooked on something, it's always THE USUAL.

In terms of ingredients, it is almost the same as my traditional Galbitang recipe that I posted last year - so go ahead and please try that if you don't have an Instant Pot. What's different is that I reduced the water amount by 2 cups since Instant Pot will NOT be reducing the amount of liquid like hours of regular cooking will do. I also did not have any organic onion or green onion roots at home so I did not add the skin or the roots but if you have them, please do!

I waited to share this Instant Pot Galbitang Recipe with you all because I wanted to post some regular recipes in between. As I was posting my Kkakdugi post recently, I thought how absolutely delicious it would be to eat Galbitang and Kkakdugi together. And then it came to me that I had not posted this yet.

So without further delay, here it is -

Instant Pot Galbitang - Korean Short Rib Soup Recipe

Prep Time: 35 min Cook Time: 30 min Total time: 65 min Difficulty: EASY

Ingredients appear in the RECIPE CARD after my directions -

Step-by-Step Directions

1. Trim off any excess fat from ribs.

2. Soak ribs in cold water for 30 minutes to hour to draw out excess blood.

3. While the ribs are soaking, clean green onions and slice or chop 2 of them and just cut the remaining 2 in 1/2 lengths for the soup.

4. Peel and cut 2 thick slices of ginger, peel Korean radish and cut into big chunks. You can use Daikon radish if Korean radish is not easily available. Peel onion or leave skin on if using organic yellow onion.

5. In your Instant Pot, add ribs, radish, green onions, whole onion, ginger and water.

6. Close and set your Instant Pot to SOUP function and set your timer to 30 min.

7. When it's done, do a Natural Release (just leave it alone until the pressure knob goes down and you can easily open it). If you are in a hurry, let it sit for 5 min then do a Manual Quick Release.

8. Skim off fat from soup. If you trimmed a lot of the fat before cooking, you should not have a lot of oil on top. In this case, just using 1-2 sheets of oil absorbing paper should work well.
I have added some links to my store under cooking tools. This is one of my most FAVORITE items to use for skimming fat from soups. You can also search for "food oil absorbing paper" or here's a direct link.

9. Season soup by adding guk ganjang, salt and garlic.

10. Serve with some chopped green onions, salt and black pepper so people can and season to their own taste. And some vinegar soy dipping sauce for the rib meats.

Follow along on social for more Korean recipe inspiration!

Easy Instant Pot Galbitang (Short Rib Soup)

Galbitang made in Instant Pot is just as delicious if not better than the traditional way of cooking for hours. Great hearty and tummy warming Korean Short Rib Soup.

Trim off any excess fat from ribs.

Soak ribs in cold water for 30 minutes to hour to draw out excess blood.

While the ribs are soaking, clean green onions and slice or chop 2 of them and just cut the remaining 2 in 1/2 lengths for the soup.

Peel and cut 2 thick slices of ginger, peel Korean radish and cut into big chunks. You can use Daikon radish if Korean radish is not easily available.

In your Instant Pot, add ribs, whole yellow onion, radish, green onions, ginger and water.

Close and set your Instant Pot to SOUP function. Set it for 30 minutes. If you have time, just let it Naturally Release. If you are in a hurry, leave it for 5 min. and then do a Manual Quick Release. But be ready for some splatter - I usually cover the vent with some kitchen towel so it doesn't go all over the place. It will pressure cook your Galbitang perfectly!

Season soup by adding guk ganjang, salt and garlic.

Serve with some chopped green onions and black pepper so people can and season to their own taste. Rice and kimchi like Kkakdugi will go wonderfully well with this rich and hearty soup.

Keyword: beef, easy, hearty, winter

I love seeing what you've made! Tag me on Instagram at @Kimchimari or #kimchimari and don't forget to leave a comment & rating below!

Tips

I still had some extra stock leftover after eating the soup for 2+ meals. I used the leftover short rib stock to make Tteokguk and it was amazing!! Follow my Tteokguk recipe but just use this leftover soup instead of making anchovy stock.

Rice and kimchi like Kkakdugi, Chongak Kimchi and of course Baechu Kimchi will all go wonderfully well with this rich and hearty soup.

How to make very clear broth with no debris

If you want your broth to be clear without any dark bits, you can cook the ribs for just few minutes, discard the liquid and then cook again with fresh water. Taste wise, I don't taste a huge difference so I opted not to add this step to my recipe but if you are used to the traditional way of boiling the ribs twice, you can do that here too.

Well, I hope you will try making some soon - whether it's the Instant Pot version or regular.

XOXO ❤

JinJoo

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Easy Instant Pot Galbitang (Short Rib Soup)

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Korean Galbitang soup usually takes hours to boil on a regular stove top and I sometimes end up cooking too much because I get distracted and forget. Sad... But, wait, did I say you can make that same soup in just 30 minutes after you start cooking??!!

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Carnitas (Mexican Slow Cooker Pulled Pork)

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Every tortilla dreams of being stuffed with Carnitas. The best of the best of Mexican food, seasoned pork is slow cooked until tender before gently teasing apart with forks and pan frying to golden, crispy perfection. Pork Carnitas are that elusive combination of juicy and crispy with perfect seasoning - and this Carnitas recipe requires just 5 minutes prep!
Made with all natural ingredients like traditional Mexican Carnitas, these Carnitas can be made in the slow cooker, pressure cooker or oven - directions provided for all.

Carnitas

Is there anything better in this world than pork slowly cooked until it's crazy juicy and fall apart tender, then crisped to golden perfection?

Yes.

When it's inside a taco. 😂

Carnitas is one of my specialities. I make this recipe often - for everyday purposes, a freezer standby and for taco-bar gatherings with friends!

The one and only Pork Carnitas

I went through A LOT of Pork Carnitas recipes before settling on this as The One. I've been loyal to it for over a decade because it ticks all my boxes:

✅ Extremely quick 5 minute preparation
✅ Made with easy to find natural ingredients
✅ Enough flavour to eat plain (and you will pick it out of the pan!)
✅ Subtle enough flavour so it can be used in any Mexican dish (over salting and over spicing is a common problem);
✅ Perfect caramelized brown bits while retaining the incredible juiciness from slow cooking;
✅ Perfect freezer food - reheats 100% perfectly; and
✅ Excellent food for gatherings - big batch recipe, stays fresh even hours after cooking it

What are Carnitas?

If you're new to Carnitas, let me be the first to welcome you to your new addiction.

Carnitas are Mexico's version of pulled pork. It's the first thing you seek upon landing in Mexico. It's why we trawled the back streets of Mexico City in torrential rains, hunting down a hole-in-the-wall carnitas joint that was popular with locals.

Made by slow cooking pork fully submerged in lard, this confit method of cooking yields pork that's unbelievably rich and tender with loads of crispy golden bits.

Unfortunately for most home cooks, a huge cauldron of lard isn't viable or practical.

But fortunately, it is possible to make carnitas that tastes very similar to authentic Pork Carnitas without gallons of lard. And it's unbelievably simple.

How to make Pork Carnitas

Best Pork Cut for Pork Carnitas - for ultimate juicy pulled pork full of flavour, you can't beat pork shoulder, aka pork butt. Bone in or out, it needs to be skinless so it can be rubbed with the Carnitas seasoning

Carnitas seasoning - rub pork with a simple spice mix of oregano, cumin, salt and pepper.

Flavour for cooking - top pork in slow cooker with onion, garlic and jalapeño, then pour over orange juice (the secret ingredient!). It sounds so simple, but with hours of slow cooking, mingling with the pork juices, it transforms into the most incredible braising broth that more than makes up for the absence of gallons of lard.

Slow cook until the pork is pull-apart tender and infused with incredible flavour

Pan fry until golden, doused with the juices from the slow cooker. Pan frying is so much better than broiling/grill or oven!

Can Carnitas be made in an Instant Pot or pressure cooker?

Yes! The outcome is exactly the same - no one can the difference once browned in the skillet. I make this in a pressure cooker when time is of the essence!

The BEST Pork Carnitas are browned in a skillet!

Don't skip the step to brown the Pork Carnitas! This is the key that makes this the best Pork Carnitas you will have outside of Mexico.

Hand on heart, it is as good as the carnitas I had at a really authentic Mexican joint called Old Town Mexican Cafe in San Diego which is famous for its Pork Carnitas.

So if you think you've had great carnitas before, but you haven't tried browning in a skillet, this is going to be a game changer!

What to serve with Pork Carnitas

While I have a great fondness and tendency to favour Tacos de Carnitas (Pork Carnitas Tacos), pork this juicy and full of flavour is highly versatile - plus it freezes 10000% perfectly.

I use Pork Carnitas to make Enchiladas, Burritos, Quesadillas, Sliders, Mexican pizzas. I toss them into my Mexican Fried Rice (don't laugh, this is a firm favourite with many readers!), and I make Carnitas Plates - pile Carnitas over Mexican Red Rice with a side of Pico de Gallo or Guacamole, and steamed corn.

And of course, I eat it straight out of the skillet. 😂

And the best part?

* You're just 5 minutes away from getting this Pork Carnitas in your slow cooker, pressure cooker or oven.
* It can be frozen without any loss of quality.
* There are easy ways to pan fry to golden perfection and still be juicy and fresh hours later - even after refrigerating.

There's a reason I am rarely without a stash of Carnitas in my freezer!!! - Nagi xx

Mexican recipe favourites

Carnitas
WATCH HOW TO MAKE IT

Slow Cooker Pork Carnitas recipe video!

Is that a pressure cooker in the video??

Yes and no! My slow cooker (Breville Fast-Slow Cooker) is like an Instant Pot. It's multi-functional, a pressure cooker and slow cooker in one. Hence why it looks like a pressure cooker with the twisting top. The slow cooking function is no different to any standard slow cooker.

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Carnitas (Mexican Slow Cooker Pulled Pork)

Author: Nagi | RecipeTin Eats

Recipe VIDEO above. Spiciness: Not at all. Scale recipe using Servings slider.

These carnitas capture that elusive combination of flavourful, juicy AND crispiness. Pan frying to get the golden bits is not optional! Broiling/grilling will not produce the same results. Stuff them in tacos for an authentic Carnitas Tacos experience, see notes for other uses! FAQ below recipe.

Rinse and dry the pork shoulder, rub all over with salt and pepper.

Combine the Rub ingredients then rub all over the pork.

Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.

Slow Cook on low for 10 hours or on high for 7 hours. (Note 2 for other cook methods)

Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.

Optional: Skim off the fat from the juices remaining in the slow cooker and discard.

If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.

To Crisp:

Heat 1 tbsp of oil in a large non stick pan or well seasoned skillet over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.

Remove pork from skillet. Repeat in batches (takes me 4 batches) - don't crowd the pan.

Just before serving, drizzle over more juices and serve hot, stuffed in tacos (see notes for sides, other serving suggestion and storage/make ahead).

1. The Pork: Use pork with the skin removed but leaving some of the fat cap on. The fat adds juiciness to the carnitas - and excess fat can be skimmed off later.

Different sizes: Recipe fine as is for 1.7 - 2.5kg / 3.5 - 5 lb pork. If larger / smaller, scale recipe using recipe scaler (hover/click on servings and slide) and the other ingredients will change. These are boneless pork weights (add 0.5kg/1lb for bone):

1 - 1.5 kg / 2 - 3 lb: 8 hours on low.
1.5 - 3 kg / 3 - 6 lb: Cook time per recipe.
3 - 4 kg / 6 - 8 lb: Use large oval slow cooker, 12 hours on low.

2. Other cooking methods:

Electric pressure cooker or Instant Pot: 1 h 30 minutes on high. Let pressure release naturally. Proceed with Step 5 of recipe.

Stove pressure cooker: use a rack or balls of scrunched up foil to elevate it from the base OR add 3/4 cup of water. Cook 1 h 30 minutes. Proceed with Step 5 of recipe.

Oven: Follow recipe but put pork in roasting pan. Add 2 cups water around pork. Cover tightly with foil, roast in 325F/160C oven for 2 hours, then roast for a further 1 to 1.5 hours uncovered. Add more water if the liquid dries out too much. You should end up with 1 1/2 to 2 cups of liquid when it finishes cooking, and you can skip the pan frying step because you will get a nice brown crust on your pork. Shred pork then drizzled with juices.

3. Taco Fixings: Diced avocado or make a real proper Guacamole, Pico de Gallo or Restaurant Style Salsa or even just sliced tomato, grated cheese, sour cream. Sliced lettuce or pickled cabbage / red onions would also be great, but unlike other tacos, you don't need it for the texture because the carnitas have the crispy bits! Also see this Carnitas Tacos dinner spread.

4. Other Ways to use Carnitas: Burritos (switch for the beef), Quesadillas (baked version here), Enchiladas, Sliders, with Mexican Red Rice, in Taco Soup or Enchilada Soup.

5. Storing / Make Ahead: Crispiness is retained very well, main thing is loss of moisture as meat cools (happens with all meat, shredded meat cools faster).

a) Best way to store: Shred pork but don't pan fry. Keep pork and juice separate, refrigerate up to 3 days or freeze up to 3 months (for freezer, I put pork in containers/ bags and put juice in ziplock bags in the same container).

Gently reheat juice to make it pourable (congeals when cold). Pan fry per recipe, drizzling with juice.

b) Storing leftovers after pan frying: Keeps extremely well, but tends to lose juiciness when it cools down. Just drizzle with juice, cover with cling wrap and reheat - the crispy bits hold up very well. It's not quite as crispy as when cooked fresh, but still seriously tasty.

c) Brown pork a few hours ahead / keep warm: Works extremely well. Brown pork per recipe, then transfer to slow cooker on warm setting or food warmer and drizzle generously with juices to keep it moist. Cover loosely. As long as the pork is warm when served, it's really juicy. The crispiness holds up extremely well.

6. Source: This is a recipe I've been making for over a decade now, with minor tweaks over time so I can't remember the exact source. I want to say Rick Bayless but I can't find the recipe, however, I did find this one from Food Network which is very similar. However, I'm not sure when it was published.

7. Nutrition per serving, pork only, assuming 12 servings. Calories is higher than it actually is because it does not take into account discarded fat.

Keywords: Carnitas, Pork Carnitas recipe

I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Carnitas recipe originally published 2014. Updated with new photos and video in 2018, and some housekeeping in March 2019. No change to recipe, I wouldn't dare! This has been one of the all time most popular recipes since I first published it!

Frequently Asked Questions

Can I use pork tenderloin? Sorry to say it's not suitable for this recipe. Tenderloin is too lean so the long cook time will dry it out. Also, it does not shred into strands well.

Just to confirm - no liquid other than the juice from the oranges?? Really? YES, really. 🙂 The small amount of liquid from the oranges is all you need to keep it from drying out while it comes to temperature, then while it cooks the pork will drop juices. When this finishes cooking you will have more liquid than you started with.

Will it taste of oranges???? Nope, not at all! It magically turns into the most incredible broth that is then poured over the shredded pork.

Can I cook a frozen pork? Please don't! This will mess with the cook time a lot because it will take sooooo long for the middle of the pork to cook, by which time the outside will be overcooked and when you shred it, it will almost look like mush! The pork must be defrosted!

After I skim off the fat, do I include the onions garlic and jalapeños when topping the meat, or do I discard these and only use the juices? It is up to you! Because it's been slow cooked, the onion etc is really soft and it just melds into the pulled pork. I don't bother straining it, but you can if you want to.

Will this work with pork stew chunks? It will definitely work and still be tasty but won't be quite the same because smaller pieces of pork will cook faster so you won't get quite the same amount of flavour. 🙂

Just to confirm - no pan frying to brown the pork before putting it in the slow cooker? That's right! You brown the pork AFTER it is cooked and shredded.

What size slow cooker do you use? Mine is 6 quarts / 6 litres. I use this Breville Fast / Slow Cooker (I'm in Australia) which I love because it's a pressure cooker and slow cooker in one, plus it has a saute setting! It's basically an Instant Pot - but without one touch cook functions (like rice etc).

LIFE OF DOZER

I first published this recipe back in 2014, when I was new to blogging. I took sooooo long with the photos - prolonged torture for Dozer!

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Carnitas (Mexican Slow Cooker Pulled Pork)

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Every tortilla dreams of being stuffed with Carnitas. The best of the best of Mexican food, seasoned pork is slow cooked until tender before gently teasing apart with forks and pan frying to golden, crispy perfection. Pork Carnitas are that elusive combination of juicy and crispy with perfect seasoning - and this Carnitas recipe requires just 5 minutes prep!

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Classic Pico de Gallo Recipe - Cookie and Kate

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Do you love pico de gallo like I do? It's a classic Mexican tomato dip (or sauce) that adds a fresh, healthy, low-calorie boost of flavor to just about any Mexican meal.

When I was little, I piled pico de gallo on my tortilla chips at our nearby Mexican restaurant and called it dinner (refill, please). I didn't fully appreciate pico de gallo's wonder, though, until my family traveled to Mexico one summer when I was in college.

We stayed at an all-you-can-eat resort, which meant all-you-can-eat pico de gallo. Their pico de gallo was super fresh and utterly irresistible, and I piled it onto every single meal. Eggs! Tortillas! Beans! Spaghetti, even! Why not?

It's funny that I've shared so many variations on pico de gallo over the years, but never my classic pico de gallo recipe. Today is the day. Let's make pico de gallo while the tomatoes are still good.

Pico de gallo is so easy to make. You will need only five ingredients (six if you count the salt): ripe red tomatoes, white onion, jalapeño, cilantro, lime and salt. That's it!

What's the difference between pico de gallo and salsa?

Pico de gallo shares the same basic ingredients as traditional red salsa, but the preparation methods are different.

Pico de gallo always uses raw, diced ingredients. It's less wet, and it adds a wonderful chunky texture and substance to tacos and more. Salsa can call for roasted or stewed tomatoes, and is generally closer to a purée in texture.

Both are delicious, both go great with guacamole, and I often layer pico de gallo over salsa for double the flavor (if only you could see my regular burrito bowl order at Chipotle).

Pico de Gallo Translation & Pronunciation

I bet Chipotle calls their pico de gallo "tomato salsa" since it's easier to say! You might also see it called salsa fresca (fresh sauce). Pico de gallo literally translates to "rooster's beak," but no one's exactly sure why.

Here's how to pronounce pico de gallo in unofficial Kate-style mark-up: PEE-koh day GUY-yoh.

Watch How to Make Pico de Gallo

How to Make the Best Pico de Gallo

Here are my top tips to ensure that you make the best pico de gallo you've ever had.

1) Use ripe red tomatoes.

Ripe tomatoes are absolutely key to making great pico de gallo. Sad pink tomatoes do not make good pico de gallo. Roma tomatoes are a good choice since they are less watery, but use the most beautiful red, ripe tomato variety available. Core your tomatoes and remove the seeds before chopping. Use every last bit of the red tomato flesh inside!

In the winter, you can use cherry tomatoes, which tend to have good flavor year-round. Be prepared to chop them into small pieces, and perhaps give the finished product some extra time to marinate since cherry tomatoes tend to be more firm than most.

2) Chop your ingredients very finely.

Chop your tomato, onion, jalapeño and cilantro finely and you will be rewarded with more flavor in every bite. This is worth the extra effort!

3) Let the onion, jalapeno, lime and salt marinate while you chop the tomatoes and cilantro.

I learned this trick from this recipe. I've tested pico de gallo both ways (marinated onion/jalapeño vs. tossing all the ingredients together at once). The marinated onion/jalapeño batches were indeed my most flavorful batches.

Full disclosure: It's possible that my tomatoes for those batches were better, so I'm not entirely convinced that the method made the difference. This "step" doesn't take any extra time, though, so I recommend it.

4) Let your pico rest for 15 minutes before serving.

This step gives the flavors time to mingle and brings out their best. As the tomatoes and remaining ingredients rest, the salt draws the moisture out of the ingredients and condenses their flavor.

Try your pico de gallo before and after marinating, and you'll see what I mean! If you won't be serving the pico de gallo immediately, you can refrigerate it for several hours or even overnight.

5) Serve with a slotted spoon.

Tomatoes release a good amount of moisture, so you will see some tomato juice pool at the bottom of your bowl. The easiest solution here is to serve your pico de gallo with a slotted spoon or large serving fork.

This way, you don't transfer a ton of moisture with your pico. Say no to soggy nachos!

Uses for Pico de Gallo

You can basically treat pico de gallo like salsa. It's a healthy and refreshing condiment welcome on any of the following:

Pico de Gallo Variations

Remember, tomatoes are a fruit! You can simply replace the tomato with other tender fruits like mango, peaches, pineapple strawberries, or even sweet corn, and adjust to taste.

Sometimes, I'll use red onion instead of white, or add a red bell pepper for crunch, or throw in an avocado. Here are some variations on pico de gallo that I've made and loved:

Looking for more classic Mexican dips and sauces to pair with your pico de gallo? Don't miss my favorite red salsa and guacamole recipe (seriously, they're the best). More Mexican recipes here!

As always, please let me know how you like this recipe in the comments! I'm excited to hear how you serve your pico de gallo, and please share any tips you might have.

Classic Pico de Gallo

▸ Nutrition Information

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Do you love pico de gallo like I do? It's a classic Mexican tomato dip (or sauce) that adds a fresh, healthy, low-calorie boost of flavor to just about any Mexican meal. When I was little, I piled pico de gallo on my tortilla chips at our nearby Mexican restaurant and called it dinner (refill, please).

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This Creamy Chicken Mushroom recipe is a healthy and flavorful dinner that is ready in only 30 minutes. Made with garlic chicken thighs and a delicious mushroom sauce that's made creamy with healthy cashew butter. Spoon the sauce over mashed potatoes, mashed cauliflower, steamed rice, or cauliflower rice for a complete meal.

Creamy chicken recipes are my favorite. Especially if they are loaded with hearty mushrooms and juicy garlic chicken that's smothered in an ultra-creamy, velvety sauce that's made with a little cashew butter. Read: dairy-free and healthy. I'm talking about the ultimate comfort food here, my friends.

Reasons this creamy chicken mushroom recipe rules

Juicy boneless chicken thighs are bursting with flavor. They're based on the popular Juicy Baked Chicken Thighs recipe - only this time we use boneless and they're cooked in a skillet.

Oodles of mushrooms sauteed with garlic. ← Yes!

A silky-smooth sauce that tastes like it's loaded with whipping cream. It'll be our secret that this is a healthy cream sauce.

Easily made into a light dinner with a side salad.

But even better served with something that begs for a sauce to be poured over the top. Think mashed potatoes, mashed cauliflower, or rice.

All whipped up in 30 easy minutes!

How to make this creamy chicken mushroom recipe
This is a very easy chicken recipe that can be made in just 3 simple steps.

1. Season the chicken thighs with a simple spice mix and sear them for 12 minutes.

2. While the chicken cooks, slice the mushrooms then cook them in the pan once the chicken is done.

3. Mix some cashew butter with water then pour this into the pan with the mushrooms. It will thicken once it is hot and turn into the creamiest sauce.

After you season the sauce with salt and pepper and put the chicken back into the pan, dinner is ready!

How to make a healthy creamy mushroom sauce for chicken

Most creamy chicken mushroom recipes call for lots of heavy (whipping) cream to be added to the sauce. While it may be delicious, it's very unhealthy and not something you want to eat often. That's why we make this recipe with cashew cream (just a little cashew butter mixed with water) instead.
Using this cashew cream trick is a great way to enjoy comfort food without any guilt.
Here' how you do it:

Saute some sliced mushrooms until they start to look golden. Now add some garlic. Yum!

Mix some store-bought cashew butter with a little water until it is the consistency of skim milk. It will seem too watery.

Pour that cashew cream over the mushrooms and scrape the bottom of the pan as it simmers to lift off all the delicious browned bits left by the mushrooms.

All you have to do now is season the creamy mushroom sauce with some salt and pepper. So easy!

More recipes using cashew cream-based sauces

We are big fans of using cashew cream to make creamy sauces. Here are a few other recipes that use this healthy hack:

What to serve with this creamy chicken mushroom recipe

We love to serve this recipe with something that you can pour the creamy sauce over. Mashed cauliflower or cauliflower rice are my two favorite healthy options. Their potato versions are equally delicious.
For a green side dish, we love:

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Creamy Chicken Recipes

Creamy Mushroom Chicken

Pin this Creamy Chicken Mushroom recipe to save it for later!

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This Creamy Chicken Mushroom recipe is a healthy and flavorful dinner that is ready in only 30 minutes. Made with garlic chicken thighs and a delicious mushroom sauce that's made creamy with healthy cashew butter. Spoon the sauce over mashed potatoes, mashed cauliflower, steamed rice, or cauliflower rice for a complete meal.

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This delicious Cashew Butter Chicken is as good as it gets. By using cashews instead of cream, this recipe is as rich and creamy as any restaurant-style butter chicken, but it's so much healthier for you. It's easy to make and a naturally dairy-free + paleo + Whole30 compliant recipe that EVERYONE will love.

Cashews for the win ... again!

Also, healthy butter chicken for the win. Heck, ya! Those two can share the trophy and become collectively known as Cashew Butter Chicken.

I've gone back to my Easy Butter Chicken Recipe and tweaked it so it's now completely dairy-free but (IMO) even better than the original version.

What we've done here is blended the cashews to make cashew cream. Once you pour that liquid gold into the curry, you'd never know it wasn't whipping cream. That's how delicious it is.

This is restaurant-style butter chicken at its best.

The cashew cream trick is an old one around this blog. We used the same technique with the Not Yo Mama's Pork Chops and Mushroom Soup recipe. Have you tried it? I LOVE that recipe!

I've also used it in most of the ice cream recipes here, which makes them dairy-free + vegan, though you'd never know. ← Trust me on that one!

Even though a round of Brie doesn't stand a chance around me, I like to limit the amount of milk and cream I use when cooking. Using cashew cream means that I don't have to sacrifice taste for health. Big time bonus!

When I told my handsome man what we were having for dinner, his face got all twisted up like it would if I said we were having vegan, gluten-free, all-natural, clean-eating, cardboard-tasting pancakes for dinner. He LOVES curry dinners so I thought he was being a total weirdo and told him not to worry about it, he was going to like it.
Back to this cashew butter chicken ...
Apparently, he thought we were having chicken with cashew butter, not butter chicken made with cashews.

Sidebar → Have you ever read the book Eats, Shoots & Leaves? If you haven't, please promise me you will. You'll literally laugh out loud from start to finish.

Sometimes grammar would be handy when speaking, too!

This is one of those easy dinner recipes that is perfect to keep in your back pocket. Whether you're rushing around with all the back-to-school prep going on, craving a warm and comforting dinner, or are wanting killer leftovers for lunch, this recipe's got your back.

Start to finish, you'll have dinner on the table in about 35 minutes. Talk about quick and easy, my friends!
Now ACTUALLY back to this cashew butter chicken ...
Curry is my little girl's all-time fav dinner. You should see how much she can eat. And since curry leftovers make THE BEST lunch, this recipe wins twice. If you're feeding a family of four, I'd recommend doubling the recipe so you can all have happy lunchtime faces the next day.

Extras also freeze very well, so don't hesitate to make a big batch!

More delicious curry recipes:

Creamy Cashew Butter Chicken

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This delicious Cashew Butter Chicken is as good as it gets. By using cashews instead of cream, this recipe is as rich and creamy as any restaurant-style butter chicken, but it's so much healthier for you. It's easy to make and a naturally dairy-free + paleo + Whole30 compliant recipe that EVERYONE will love.

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PUBLISHED · MODIFIED · BY [Urvashi Pitre] · 1227 words. · About 7 minutes to read this article.· This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases·
This Bhindi Masala recipe, or okra with onions and tomatoes, will be the easiest and most authentic tasting Bhindi Masala recipe you will ever make. Make it at home with very little effort.

What Makes Bhindi Fry So Good?

What Do We Call Bhindi In English?

If you're unfamiliar with Indian cuisine, you may not be familiar with what Bhindi is. But I promise you it's something you've heard of, and probably even eaten before. It's okra.

In India, you may also hear bhindi or okra referred to as ladyfingers. In America, ladyfingers are little sponge cakes. While both are delicious, they're not even close to the same thing.

If you love okra, you should try out my Mediterranean Okra Tomato stew. I promise it's delicious too.

How Do You Clean Lady Fingers?

Thoroughly rinse the okra under running water. Make sure to dry it completely with a paper towel before cutting it into small pieces for this Indian okra dish.

How Can I Make Bhindi Less Sticky?

The secret for how to cook okra and keep it from becoming sticky and slimy is to cook it on high heat and not really allowing it to braise.

Traditional Bhindi Masala

Traditional methods for cooking Bhindi Masala require a lot of standing and stirring. And then some more stirring. They also require a lot of oil so your okra doesn't burn. This method makes it very hands-off.

Much though I love Bhindi Masala, I rarely make it for these reasons. I don't have the patience to stir for half an hour and my old way of making it also involved multiple steps. First, I'd toast the okra by itself until it was almost cooked.

Then I'd add in the sliced onions and cook those. In went the spices. Then it was time for the tomatoes. Then back went the okra and then...omg I'm exhausted and bored just reciting these steps! That's why I decided to come up with an easier way.

My Efficient Way To Make Indian Sheet Pan Bhindi Sabzi

Yup. I did it all on a sheet pan. In the oven. In almost one step. I have pictures to prove it!

How, you ask me? How did I do this?

1. Season the okra and onions and spread them out on a sheet pan.

2. Turn the oven to broil. Put the sheet pan two shelves down so as to not be too close to the broiler and burn before cooking.

3. The large surface area of the pan and the overhead heat makes the bhindi (okra) cook fast, but not braise.

4. Add the tomatoes for the last 5-10 minutes of cooking. This gives them time to cook but not create too much liquid for the raw okra to braise in, as the okra is cooked by the time they're added. No sticky slime.

5. What this means is that as long as you can lay it out in one single layer, there's no reason why it won't work in an air fryer! I tried this in my Nuwave Air Fryer, and it took 20 minutes at 400F so you can try that option as well. The important thing is that the okra has to be in one single layer. No overlapping at all.

Equipment and Ingredients You'll Need To Make this Bhindi Masala Recipe

How Do You Make Bhindi Masala?

1. Place onions and sliced okra in a bowl

2. Add all spices and oil

3. Place onions and sliced okra on a sheet pan.

4. Broil/Bake for 25 minutes

5. Add in tomatoes and cook until wilted

How To Cook Bhindi Masala In The Air Fryer

1. Place onions and sliced okra in a bowl

2. Add all spices and oil

3. Place onions and sliced okra in a pan that fits inside of your air fryer.

4. Air fry the okra and onions at 375F for 20 minutes.

5. Add in tomatoes and cook until wilted

Part of the way through cooking you will notice that the okra may start to look slimy. Don't panic. Just keep cooking. It will crisp up. It's ok for you to pile the okra up in the air fryer to cook it because it will shrink as it cooks. Stir a few times while cooking so the okra is evenly cooked.

How Do You Keep Bhindi Green When Cooking?

What Do You Serve This Bhindi Masala Recipe With?

Want More Indian Dishes?

If you want a delicious meal, but don't have time to babysit, you're going to love this Bhindi Masala recipe. If you love it as much as I do, make sure you share the recipe with your friends on Facebook and Pinterest so they can try it too.
★ Did you make this recipe? Don't forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don't forget to pin this recipe for later!
Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Follow @twosleevers and Pin it!

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PUBLISHED · MODIFIED · BY [Urvashi Pitre] · 1227 words. · About 7 minutes to read this article.· This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases· This Bhindi Masala recipe, or okra with onions and tomatoes, will be the easiest and most authentic tasting Bhindi Masala recipe you will ever make.

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Hey friends! Ready for a bowl of tasty, wholesome, everyday granola?

Buckwheat is one of those elusive ingredients that intimidated me when I first learned about it, but the more I cook with it, the fonder of it I become (it's especially great in our Buckwheat Crepes!). It's wholesome, gluten-free, and versatile, and it provides a delicious nutty flavor. Plus, it makes extra-crunchy granola, which happens to be my thing. Let's bake!

This granola is simple, requiring just 10 ingredients to make. It starts with an even mixture of oats and buckwheat groats, but you can easily use all buckwheat groats if you prefer (I just prefer mixing the two for some texture).

Next come nuts and coconut, a little cinnamon for warmth, and coconut sugar and maple syrup for natural sweetness.

This granola cooks a little longer at a lower temperature to get an even golden-brown color and super-crunchy texture. This is what we call granola perfection. I wish you could smell it through the screen (swoon).

We hope you LOVE this recipe. It's:

Crunchy
Naturally sweet
Wholesome
Satisfying
Easy to make
& So delicious

This is the perfect healthier breakfast or snack when you're craving something a little sweet. Pair with your favorite dairy-free milk (we prefer almond!) and seasonal fruit. Into granola? Be sure to check out these 14 Easy Granola recipes!

If you try this recipe, let us know! Leave a comment, rate it, and don't forget to tag a picture #minimalistbaker on Instagram. Happy baking, friends!

Servings 19 (1/4-cup servings)

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Hey friends! Ready for a bowl of tasty, wholesome, everyday granola? Buckwheat is one of those elusive ingredients that intimidated me when I first learned about it, but the more I cook with it, the fonder of it I become (it's especially great in our Buckwheat Crepes!).

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This post is sponsored by Vermicular. All opinions expressed are my own. Thank you for supporting the companies that keep this blog going.
A super simple one-pot chicken udon soup that guarantees maximum satisfaction with beautifully seared chicken, rich soup, thick noodles, and tender veggies.

After moving from Austin to New York this March, I came across some difficult situations in my kitchen.

First of all, our apartment didn't have gas for six months due to a fire that happened on the ground floor. Since both our stove and oven are powered by gas, we basically had to cook with electric devices and a portable stove.

Also, we spent the first month with a tiny kitchen counter that is 14" (35 cm) wide and 24" (60 cm) deep. I can barely fit two cutting boards on it. I had to dry my dishes on the floor because, of course, the kitchen doesn't have a dishwasher. Welcome to New York! I ended up furnishing the other side of the kitchen with two sets of cabinets from Ikea later on. But before the construction was done, I had to cook on this tiny counter without gas.

It felt like college dorm life all over again.

Luckily, Vermicular came to my rescue. The Vermicular Musui-Kamado is a popular Japanese cooking device that comes with an enameled cast-iron pot with a three-dimensional electric induction heating device. Earlier this year, the company launched this product in the US. I was lucky enough to receive one to test it out. The pot was so convenient that I used it to cook everything I wanted, even before I had unpacked all our kitchen gear. Fried eggs, toast, steamed rice, sauteed veggies, noodle soup, kimchi stew... You name it. Thanks to this magical multi-function cooker, I was able to enjoy hearty and healthy homemade meals during that hectic moving time.

Why this recipe

During the months when we didn't have gas, I developed many one-pot recipes using my Musui-Kamado because that was the only way to cook dinner without spending hours in the kitchen. Today I want to share this delicious chicken udon soup. Below are the differences between this recipe and most chicken udon soup recipes out there. And why this method makes a better dish.

1. Better chicken

Most chicken udon soup recipes boil the chicken in the soup or use leftover chicken as the topping. It's a very easy method, but the flavor of the chicken often falls flat.

In my recipe, I used a different approach by searing the chicken and then briefly steam-roasting it in a 3-ingredient sauce. Steam-roasting creates a beautifully browned chicken that is extra rich and flavorful. And by searing the chicken first in the Musui, it leads to the next benefit.

2. Extra rich soup

Once you sear the chicken and steam-roast it in the sauce, it will render delicious juice and some fat into the sauce. Simply add the remaining ingredients into the pot, and your udon soup will come out extra rich. No sauteed aromatics or sesame oil required. In fact, the result is so good that most of the time I actually use vegetable broth instead of chicken broth to make my meal slightly healthier. The hint of sweetness from the veggie broth adds a nice touch to the dish, and the dark color makes the soup look more appetizing.

3. Easy ingredients

Traditional Japanese udon usually uses dashi broth made by slowly simmering seaweed and dried fish flakes (katsuobushi). Although you can use store-bought dashi or dashi powder, you may not have that on hand. Using the method and simple sauce in this recipe, you can skip this special ingredient and still get a great result.

Cooking notes

1. Cut of chicken

Although you can use chicken breast in this recipe, I highly recommend using chicken thighs. Dark meat will release much more umami into the broth and make the soup taste better. Alternatively, you can use bone-in skin-on thighs if you like crispy chicken skin. Make sure you place them skin-side-up once you sear the chicken, and only add the sauce around the chicken, not on top of it, without touching the skin. If you end up using chicken breast or bone-in thighs, adjust the cooking time accordingly since both cuts take longer to cook through.

2. The types of noodles to use

I always prefer to use extra-thick udon noodles in this dish. This type of udon noodle is sold pre-cooked and frozen. You simply need to throw them into the soup and they will be ready once heated through. I really love the fact that you don't need to boil another pot of water to cook the noodles.

If dried udon is the only product you have access to, you can use it instead. Please note, the noodles will come out quite narrow and flat. And they will look different from the dish shown in the pictures here and they'll have a different texture.

3. A word on Japanese sake

I always use the combination of Japanese sake and sugar to replace mirin in all of my Japanese recipes. For me, mirin tastes just like that combination, only with slightly lower quality and a sweeter taste. That being said, if you only have mirin on hand, you can use 2 tablespoons of mirin to replace the sake and sugar in the recipe. Alternatively, you can replace the sake with 2 tablespoons of dry sherry or Shaoxing wine.

4. How to cut napa cabbage

To evenly cook napa cabbage, the best way is to separate the white thick part from the green part and cook them for different lengths of time.

To cut napa cabbage:

Slice crosswise to separate the white and green parts.

Slice the white part into strips.

Slice the green part into bite-size pieces that are larger than the pieces of white part. The green part will shrink a lot once cooked, so you should make those pieces larger.

5. Cook with a regular pot

I made this dish using the Vermicular Musui-Kamado. But you can use a dutch oven or heavy-duty pot on the stovetop for this recipe as well.

A word on the cookware

The gas in our apartment finally came back this month. However, our frequent use of the Vermicular Musui-Kamado continues.

Different from setting a cast iron pot on a flat electric stove, the Musui-Kamado uses its three-dimensional induction heating base, the Kamado, that heats up quickly, evenly, and with precision temperature control. I love the fact that when I cook a large pot of stew or soup, I can leave it cooking without needing to stir it all the time to ensure even cooking.

The Musui enameled cast-iron pot comes with a lid that features a precision tight-fit seal, engineered to draw out the umami of the ingredients. Sometimes when we're lazy but want healthy homemade food, we simply throw a bunch of chopped veggies such as cauliflower and broccoli into the pot and add a drizzle of broth and a pinch of spices. The veggies come out lightly browned on the bottom, tender in texture, and with a lovely sweet flavor.

I would recommend Vermicular's Musui-Kamado to anyone who is a serious cook or needs a single cooking device to simplify their life. It has a rice cooking function (including brown rice and porridge/congee) built in, so it effectively doubles as a rice cooker. The device also has low-temperature setting (Extra Low) to be used as a slow cooker. Finally, it has a [WARM] mode. In addition to keeping foods warm, the [WARM] mode also allows controlled ultra-low temperature (below boiling) cooking. This way you can ferment or precision cook (like sous vide, by filling the Musui with water, setting it to a specific temperature and then placing your vacuum-sealed ingredients into the pot to gently cook.) So if you wanted to make your own miso or sous-vide steak at home, the Musui-Kamado would make it very easy for you.

Afterthoughts

The weather is still plenty hot and I try to spend as little time in the kitchen as possible. But because of my Asian habits, I can't help craving a bowl of noodle soup at any time of year. And this chicken udon soup is perfect on such an occasion. Because it's so easy and fast to make. I hope you enjoy the dish!

More delicious one-pot recipes

If you give this recipe a try, let us know! Leave a comment, rate it (once you've tried it), and take a picture and tag it @omnivorescookbook on Instagram! I'd love to see what you come up with.

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Chicken Udon Soup (鸡肉乌冬面) | Omnivore's Cookbook

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This post is sponsored by Vermicular. All opinions expressed are my own. Thank you for supporting the companies that keep this blog going. A super simple one-pot chicken udon soup that guarantees maximum satisfaction with beautifully seared chicken, rich soup, thick noodles, and tender veggies.

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6 simple ingredients & 5 mins prep to make this tasty & comforting Instant Pot Chicken Congee (Pressure Cooker Chicken Congee). Frugal, easy one pot meal. No need to tend the pot & constantly stir the congee. Don't have to worry about messy cleanup or burnt pot bottom!

Jump to: Recipe | Step by Step Photo Guide

Step aside chicken noodle soup, here comes the Instant Pot Chicken Congee!

What is Congee?

Congee, also known as Jook, is a rice porridge that has thousands of years of history in the Chinese culture.

It's the ultimate " feel good " comfort food that we crave for when we're not feeling well or when it's cold. You'll definitely feel an instant soothing effect with a good warm bowl of congee.

There are endless variations on how you can customize congee, but chicken congee has to be one of the most popular congee of all. There's just something about the chicken congee that makes it extra comforting to eat.
If you prefer a flavorful yet meatless congee, try our Comforting Pressure Cooker Congee.
There's really no one right way to make congee, as regional preferences vary from super watery to super thick.

For us, we like our chicken congee to be slightly thick. But most importantly, each spoonful of congee must be filled with fragrant chicken flavors with tender pieces of chicken. Yum 😀

We tested the difference between cooking the chicken and rice together and separately. After many tries, we finally came up with this easy dump-it-all-in Instant Pot Congee Recipe! 🙂

With just 6 simple ingredients + 3 easy steps, this is seriously one of our favorite go-to lazy one pot meals.

6 Ingredients for Instant Pot Chicken Congee

3 Steps to Making Chicken Congee in Instant Pot

Rinse rice

Pressure cook chicken + rice

Stir to thicken & season

Time to cook chicken congee in Instant Pot!

♥ Share this Recipe so We can create more yummy recipes for you. Thank you 🙂

Rinse Rice: Rinse 173g (¾ standard cup) of rice in Instant Pot under cold water by gently scrubbing the rice with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until the water is clear, then drain well.

Pressure Cook Chicken Congee: Add ginger, 5-6 chicken drumsticks and 6.5 - 7 cups of cold water in Instant Pot.

* Rice to Water Ratio: 1 cup rice to 9 - 9.75 cups of water.

* Pro Tip: Do not add salt at this point.

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 30 minutes + Natural Release. Open the lid carefully.

Thicken & Season Congee: The congee will look watery at this point. Heat up the Instant Pot using the Sauté function. Stir the congee until desired thickness & consistency, then season with salt.

Shred Chicken: Use tongs and fork to separate the chicken meat from the bones, then remove the chicken bones and skin (if desired). If you like, you can shred the chicken.

Garnish & Serve: Remove congee from heat, then garnish with green onions. Serve immediately & enjoy the comforting congee~

Extra Toppings: You can easily customize the congee by adding toppings like crispy garlic, fried shallots, roasted salted peanuts, soy sauce, fish sauce, etc.

*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!

Step-by-Step Guide: Instant Pot Chicken Congee

Tools for Instant Pot Chicken Congee

Rinse Rice

First, rinse 173g (¾ standard cup) of rice in Instant Pot under cold water by gently scrubbing the rice with your fingertips in a circling motion.

Then, pour out the milky water, and continue to rinse until the water is clear.

Be sure to drain the water well.

Pressure Cook Chicken Congee

Now, add ginger, 5-6 chicken drumsticks and 6.5 - 7 cups of cold water in Instant Pot.

*Rice to Water Ratio: 1 cup rice to 9 - 9.75 cups of water.

*Pro Tip: Do not add salt at this point.

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.

Pressure Cooking Method: Pressure cook at High Pressure for 30 minutes + Natural Release.

Then, open the lid carefully.

Thicken & Season Congee

*Note: The congee will look watery at this point. That's perfectly normal!

All you have to do is heat up the Instant Pot using the Sauté function.

Start stirring the congee with a wooden spoon until your desired thickness & consistency.

Lastly, taste & season the Instant Pot Congee with salt.

Shred Chicken

Use tongs and fork to separate the chicken meat from the bones, then remove the chicken bones and skin (if desired).

If you like, you can also shred the chicken into smaller strips.

Then, mix the shredded chicken into the congee in Instant Pot.

Garnish & Serve Congee

Lastly, remove the yummy congee from the Instant Pot, then garnish with green onions.

*Pro Tip - Extra Toppings: You can easily customize the congee by adding toppings like crispy garlic, fried shallots, roasted salted peanuts, soy sauce, fish sauce, etc.

Serve immediately & enjoy the tasty Instant Pot Congee~ 🙂

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Instant Pot Tasty Chicken Congee (Jook) | Tested by Amy + Jacky

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6 simple ingredients & 5 mins prep to make this tasty & comforting Instant Pot Chicken Congee (Pressure Cooker Chicken Congee). Frugal, easy one pot meal. No need to tend the pot & constantly stir the congee. Don't have to worry about messy cleanup or burnt pot bottom!

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Check out this Creamy Saag Paneer Recipe with fresh spinach and Indian spices!

On the menu today, warm sautéed spinach infused with invigorating aromatic spices.

A healthy vegetarian favorite, this creamy, spiced, spinach dish is commonly enjoyed in Indian cuisine.

This Creamy Saag Paneer Recipe is great as a meal or a featured component of one. If you are a spinach lover like me, you will certainly want to add Creamy Saag Paneer to your recipe files.

It is a quick and easy meal served over rice or with a side of Naan. Our Creamy Saag Paneer Recipe, like any classic dish, can vary from kitchen to kitchen.

Differing greens, spices, and ingredients are part of it's charm.

"Saag" refers to the spiced aromatic greens. Paneer is a mild fresh cheese made from whole cow's milk.

It is easy to make yourself, and can also be found in grocery stores and Asian markets. I like to marinade the paneer in coconut oil, turmeric, and salt to give it a stunning golden color and delicious boost of flavor.

Creamy Saag Paneer Recipe is really just a two step cooking process. One: toast the cheese, and Two: sauté the vegetables and spices.

Believe me, it is really worth the time to marinade and toast the cheese.

Of course there is a little chopping involved.

If you are in a hurry and just don't want to mess with it, you could skip the marinading and toasting of the paneer and add those ingredients near the end of the cooking time, but personally I don't recommend it.

Using fresh spinach adds more goodness to this fusion. The fresher your ingredients, the better the flavor.

That applies to your spices as well.

Is this Creamy Saag Paneer Recipe spicy? Well, that is up to you. It really depends how much Serrano chili you use. In my house half of us like it spicy and half of us don't.

I use half a chili in the recipe and dice the other half for the spicy loving half to add to their own bowls.
Garnish with tomatoes, green onions, and Serrano chili.

This Creamy Saag Paneer Recipe is a great way to get your family to eat their greens, and experience exotic flavors!

Creamy Saag Paneer Recipe

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Check out this Creamy Saag Paneer Recipe with fresh spinach and Indian spices! On the menu today, warm sautéed spinach infused with invigorating aromatic spices. A healthy vegetarian favorite, this creamy, spiced, spinach dish is commonly enjoyed in Indian cuisine. This Creamy Saag Paneer Recipe is great as a meal or a featured component of one.

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How to make the most comforting dish to get through the start of cold weather.

Welcome to Simmer Down, our brand new cooking column showcasing easy soups and winter stews from culinary experts around the world to bring you comfort all season long.

‌

Two years ago, I was living in Jackson, Wyoming while writing my book Help Yourself. There, winter days regularly dip below zero degrees Fahrenheit. This was a week of those days, and I waited for the sun to break tentatively through the clouds before going for a long walk along a boot-packed, snowy river path. I headed out, telling myself to go a bit further, then a bit further. Until, that is, I'd made it two miles out, which meant two miles back. By now, the sun had curved toward the mountain ridge, so what little warmth its rays afforded was quickly dissipating. And worse: I was really hungry.

I spent the two miles trudging back through the snow imagining what would not just satiate my appetite but also warm me through to the core. Something brothy was the ticket, but I didn't want a clear soup. Too wan. I needed something hearty. I craved a rich, silky broth, so coconut milk seemed like a good idea. I always have a jar of Thai red curry paste in my fridge, and its combination of warming spices and chile-based heat seemed like a wise way to double down on my goal of beating back the chill.

Chicken was a natural addition for its comfort-food vibes and because it's relatively quick cooking, too. I wasn't coming up with the dish as a recipe at that point, simply thinking about what would taste best for dinner. That's where most of my best ideas come from, actually. When I create from a craving, it tends to be more delicious than creating from a predetermined idea. That being said, since I was writing a book about eating with gut health, I knew veggies and whole grains had to figure in significantly, since it is plant fiber (found in vegetables, fruits, whole grains, beans and legumes, and nuts and seeds) that the beneficial microbes in your gut thrives on. Napa cabbage was a natural fit in keeping with the traditions of Southeast Asian cuisine, while brown rice would offer a fiber-rich alternative to white rice. As I began to simmer the flavorful broth-spiked with a generous amount of curry paste and fish sauce-I decided to stir in a bag of cauliflower rice. It's not the sexiest ingredient, and let's be real, it's not a sufficient substitute for the nutty deliciousness of rice, but alongside grains, it adds an additional vegetable that your gut microbiota will love.

There are two methods for cooking the chicken to offer flexibility: start with raw thighs or add in already cooked rotisserie or roasted chicken. You could also use tofu, too, or even shrimp instead. It's an adaptable dish that comes together in one pot, which for me, counts almost as much as great taste.

Once the stew was ready, I topped my bowl with another shake of fish sauce (it's worth seeking out Red Boat or another high-quality variety), a heap of kimchi, and a shower of chopped cilantro. It not only rescued me from frostbite (okay, too dramatic), it earned a place in my kitchen and eventually in my cookbook, Help Yourself.

Coconut Chicken and Rice Stew
Serves 8

Ingredients:

8 cups homemade or high-quality store-bought broth

1 (13.5-ounce) can unsweetened coconut milk

1/4 cup red curry paste

3 tablespoons fish sauce, plus more for seasoning

2 cups short-grain brown rice, rinsed

1 (12-ounce) bag riced cauliflower (21/2 cups)

1 pound boneless, skinless chicken thighs, or 4 cups shredded cooked chicken

1 large head napa cabbage

(2 pounds), quartered lengthwise and thinly sliced

1/2 cup chopped fresh cilantro leaves

Kimchi, for serving (I like about 1/2 cup in my bowl)

Directions:
In a large pot, combine the broth, coconut milk, curry paste, and fish sauce. Bring to a boil over high heat and then add the rice and cauliflower. Return the mixture to a boil, then reduce the heat to maintain a gentle simmer.

If you're cooking the chicken thighs:
Simmer the rice for 18 minutes, then add the chicken thighs to the pot. Simmer until the chicken is cooked through and opaque throughout, 14 to 18 minutes. Transfer the chicken to a bowl and use two forks to shred the meat into bite-size pieces. The rice should be cooked through by now as well. Stir in the cabbage and shredded chicken; remove from the heat.

If you're using already cooked, shredded chicken:
Simmer the rice for 24 to 28 minutes, until there's a little bite remaining to the grain. Add the shredded chicken to the pot. Cook until the chicken is heated through, about 3 minutes. The rice should be perfectly cooked through by now. Stir in the cabbage and remove from the heat.

Serve: Divide the soup among serving bowls and top with the cilantro. Serve with kimchi and season to taste with more fish sauce.

To Store: Refrigerate the soup in an airtight container for up to 3 days, or freeze for up to 2 months.

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Lindsay Maitland Hunt is a writer, editor, and cook. She has published two cookbooks, Healthyish (Abrams, 2018) and HelpYourself (HMH Books, 2020). A fierce devotee of the Oxford comma, she is also passionate about cheese, mental health, and romantic comedies. She is currently at work on a novel and publishes a newsletter semi-irregularly at LMH.substack.com.

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Coconut Chicken and Rice Stew Is the Craveable Winter Dish You Need

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How to make the most comforting dish to get through the start of cold weather. Welcome to Simmer Down, our brand new cooking column showcasing easy soups and winter stews from culinary experts around the world to bring you comfort all season long.

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Make this Super Easy Mama's Ultimate Comfort One Pot Meal: Instant Pot Chicken and Rice (Pressure Cooker Chicken and Rice)! Tasty weeknight comfort food that warms your soul & satisfies your tummy. Your family will surely keep coming back for more! 😉

Jump to: Recipe | Step by Step Cooking Guide

Many readers love Instant Pot One Pot Meals and have requested some more simple One Pot Chicken and Rice Instant Pot Recipes we can make even on a chaotic weeknight!

We usually use the Pot in Pot Rice method for cooking Instant Pot Chicken and Rice Recipes. That is, having the chicken ingredients in the bottom and the rice in a smaller separate bowl on top in the same Instant Pot Pressure Cooker.

From our observations, the newer Instant Pots are seemingly more sensitive to the "BURN" error, so it gets trickier with cooking both the Chicken and Rice in Instant Pot at the same time (without the separate pot-in-pot bowl).

After testing with different methods, cooking liquid ratios, this Mama's Chicken and Rice comes out fully cooked plump soaked with flavorful chicken juice, tomato sauce, and sweetness from the carrots with tender juicy chicken.

It's a real super easy weeknight one pot meal that's flavorful, comforting & easy to eat. 😀

Let's cook some tasty Mama's Instant Pot Chicken and Rice!

Brown Chicken Thighs in Instant Pot: Heat up Instant Pot using "Sauté More" function. Wait until it says "HOT" (~8 mins).

Add 1 tbsp (15ml) olive oil in Instant Pot (ensure oil evenly covers the whole bottom).

Season one side of the chicken generously with salt & black pepper. Add chicken thighs in Instant Pot, then brown each side for 5 minutes. While one side is browning, season the other side with more salt & black pepper.

Saute Onion & Garlic: Set aside the browned chicken thighs. Add in sliced onions and 1 tsp (5.8g) tomato paste, then saute for two minutes. Add in a pinch of dried oregano and dried basil, then saute for another minute. Add in minced garlic cloves, then saute for another 30 seconds.

Deglaze Instant Pot: Pour ½ cup (125ml) unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.

Pressure Cook Chicken and Rice: To prevent the "BURN" error, first layer browned chicken thighs and chopped carrots at the bottom. Add 1.5 tbsp (22.5ml) regular soy sauce and 2 cups (440g) Jasmine rice in Instant Pot. Pour in 1 ½ cups (375ml) unsalted chicken stock. Make sure the rice is fully submerged in the cooking liquid. Layer quartered tomatoes on top.

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 7 minutes + Natural Release 12 minutes. Turn Venting Knob to Venting Position, then open the lid carefully.

Season Chicken and Rice: Taste and season with more salt (for reference, we added 3 large pinches of salt).

* Pro Tip: For this recipe, you'll want to season with more salt as the flavor boost will be quite dramatic.

Turn off the heat, then fluff the chicken and rice before serving.

Serve: Garnish with thinly sliced green onions, then serve this wonderfully comforting & tasty Mama's Instant Pot Chicken Rice! Enjoy~ 🙂

♥ Spread the Love by sharing this recipe, so others can enjoy it too! Thank you 🙂

*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! 🙂

Instant Pot Chicken and Rice Step-by-Step Cooking Guide

Prepare Ingredients for this Tasty comforting Mama's Instant Pot Chicken and Rice Recipe:

Brown Chicken Thighs in Instant Pot

Heat up Instant Pot using "Sauté More" function.

*Tip: For older versions - press "Saute" button, then "Adjust" button. For newer versions - press "Saute" button twice.

Wait until it says "HOT" (takes roughly 8 minutes). This prevents the chicken thighs from sticking to the pot.

Add 1 tbsp (15ml) olive oil in Instant Pot. Swirl the inner pot to ensure the oil evenly covers the whole bottom of the inner pot (as shown in bottom photo @ top left corner).

Season one side of the chicken generously with salt & black pepper.

Add the chicken thighs in Instant Pot, then brown each side for 5 minutes.

While one side is browning, season the other side of the chicken with more salt & black pepper.

Saute Onion & Garlic

Set aside the browned chicken thighs.

Add in sliced onions and 1 tsp (5.8g) tomato paste, then saute for two minutes.

Add in a pinch of dried oregano and dried basil. Saute for another minute.

Add in minced garlic cloves, then saute for another 30 seconds.

Deglaze Instant Pot

Pour ½ cup (125ml) unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon (as shown in below photo).

Give it a quick mix.

Pressure Cook Chicken and Rice

To prevent the "BURN" error, we'll need to first layer the browned chicken thighs and chopped carrots at the bottom of the pot.

Then, add 1.5 tablespoons (22.5ml) regular soy sauce and 2 cups (440g) Jasmine rice in Instant Pot.

Pour in 1 ½ cup (375ml) unsalted chicken stock.

* Pro Tip: Make sure the rice is fully submerged in the cooking liquid.

Layer quartered tomatoes on top.

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.

Pressure Cooking Methods: Pressure Cook at High Pressure 7 minutes + Natural Release 12 minutes

After 12 minutes, release the remaining pressure by turning Venting Knob to Venting Position.

When Floating Valve drops, open the lid carefully.

Ta da! The chicken and rice smells sooo good & comforting~ 😀

Season Chicken and Rice

Taste and season with more salt (for reference, we added 3 large pinches of salt).

*Pro Tip: For this pressure cooker chicken and rice recipe, you will want to season the chicken and rice with more salt because the flavor boost will be quite dramatic.

Turn off the heat, then fluff the chicken and rice before serving.

Serve Pressure Cooker Mama's Chicken and Rice

Garnish with thinly sliced green onions, then serve this wonderfully comforting & tasty Instant Pot Chicken Rice One Pot Meal! Yummy~ 🙂

Enjoy your Ultimate Tasty Comfort Mama's Instant Pot Chicken and Rice!~ 🙂

Tools for Instant Pot Chicken and Rice

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Instant Pot Mama's Chicken & Rice (One Pot Meal) | Tested by Amy + Jacky

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Make this Super Easy Mama's Ultimate Comfort One Pot Meal: Instant Pot Chicken and Rice (Pressure Cooker Chicken and Rice)! Tasty weeknight comfort food that warms your soul & satisfies your tummy. Your family will surely keep coming back for more!

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This Braised Instant Pot Pork Belly results in easy, tender, and delicious pork belly, and makes for an easy meal with lots of slow-cooked flavor.

First: The Limitations of an Instant Pot!

Many of you are probably familiar with the the classic Shanghai dish, Hong Shao Rou or . Red Braised Pork Belly This isn't that recipe.

Because let me tell you a little secret about making Hong Shao Rou in an Instant Pot...i t's not really a good idea.

Now before you call me a Debbie Downer or an Instant Pot hater (I <3 my Instant Pot, trust me), the thing is, you can't really pull off the same results in an Instant Pot, because the thing about some dishes is that they can't be rushed!

In fact, I have the failure to prove it. Our Instant Pot Braised Pork Buns were a well meaning attempt to recreate my mother's beloved Red Braised Pork Belly recipe in the king of all kitchen appliances. It was a failure on account of an overly long cooking time, but perfect for slathering between fluffy steamed lotus leaf buns .

On the other side of that experiment, I realized that Hong Shao Rou is best left out of the Instant Pot equation. We may continue experimenting in the background, and if we unlock the secret, we'll let you know.

Take it from me, folks-until that day comes, I suggest this recipe: a simple Braised Instant Pot Pork Belly that's made with a "master stock" or lushui (卤水).

What is a Master Stock, or lushui (卤水)?

A master stock is a sauce/stock mixture that is used and re-used to poach and braise meats, from chicken, to pork, to beef, and more.

We used a Master Stock in our Instant Pot Soy Sauce Chicken Bowls , and this recipe actually uses the same one. It results in tender pork belly with a thin sauce that's delicious over rice.

For all of you out there who did the smart thing and squirreled away your Soy Sauce Chicken master stock/sauce in the freezer when you first made it a few months ago, this will be doubly easy!!!

Most master stocks begin with soy sauce, sugar, rice wine, and spices like star anise. As the meats are braised in the stock repeatedly, ingredients are replenished and added.

But different meats will take to the flavors of the master stock slightly differently. While braised chicken is delicious, there's something about the rich, fatty Instant Pot pork belly that takes this idea to new heights.

Re-using Your Master Stock

After you make this recipe, reserve your master stock and transfer it to containers to freeze.

When you need to use it again:

1. Let it thaw in the refrigerator

2. Add it back to the instant pot

3. Add an additional ½ cup Shaoxing wine, ½ cup of soy sauce, ¼ cup of dark soy sauce, 1 teaspoon salt, and 2 tablespoons of sugar to bring it back to the right flavor concentrations.

Pork Belly in an Instant Pot = A Speedy Dinner

A traditional braised meat dish using a master stock can take hours to cook. Doing it in an Instant Pot means preparing your meal in a fraction of the time.

This recipe takes about an hour from start to finish. You just pour the sauces all together in the Instant Pot, drop in the pork belly, press start, and walk away! Ain't nothin' better.

When your meal is almost done, or while the pressure is releasing from the instant pot, just cook up some rice and a veggie of your choice, and you have a complete meal.

The pork belly will be close to fall apart tender, and that pork skin? It's the best part.

Let's get into the recipe.

Soy Sauce Braised Instant Pot Pork Belly: The Recipe

Grab your Instant Pot. Turn on the sauté setting, and add the oil and ginger. Let it caramelize for about 30 seconds. Then add the scallions and cook another 30 seconds. Add the star anise, rice wine, light soy sauce, dark soy sauce, sugar, salt, and water.

Close the lid of the instant pot, and make sure you have your vent set so it is not venting. Cook for 5 minutes on the high pressure setting.

Safely release pressure, open the lid when safe, and carefully lower the pork belly into the instant pot.

Cook the pork for 20 minutes on the high pressure setting. Allow the pressure to release naturally once the timer has gone off. Once safe to open, retrieve the pork belly, and cut into smaller chunks as desired.

Serve over rice with sauce spooned over the top, along with a stir-fried green veggie of your choice.

Let the braising liquid cool, and store it in containers in the freezer. When you need it again, let it thaw in the refrigerator and throw it back in the instant pot with an additional ½ cup Shaoxing wine, ½ cup of soy sauce, ¼ cup of dark soy sauce, 1 teaspoon salt, and 2 tablespoons of sugar to bring it back to the right flavor concentrations.

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TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

Grab your Instant Pot. Turn on the sauté setting, and add the oil and ginger. Let it caramelize for about 30 seconds. Then add the scallions and cook another 30 seconds. Add the star anise, rice wine, light soy sauce, dark soy sauce, sugar, salt, and water.

Close the lid of the instant pot, and make sure you have your vent set so it is not venting. Cook for 5 minutes on the high pressure setting.

Safely release pressure, open the lid when safe, and carefully lower the pork belly into the instant pot.

Cook the pork for 20 minutes on the high pressure setting. Allow the pressure to release naturally once the timer has gone off. Once safe to open, retrieve the pork belly, and cut into smaller chunks as desired.

Serve over rice with sauce spooned over the top, along with a stir-fried green veggie of your choice.

Let the braising liquid cool, and store it in containers in the freezer. When you need it again, let it thaw in the refrigerator and throw it back in the instant pot with an additional ½ cup Shaoxing wine, ½ cup of soy sauce, ¼ cup of dark soy sauce, 1 teaspoon salt, and 2 tablespoons of sugar to bring it back to the right flavor concentrations.

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This Braised Instant Pot Pork Belly results in easy, tender, and delicious pork belly, and makes for an easy meal with lots of slow-cooked flavor. Many of you are probably familiar with the the classic Shanghai dish, Hong Shao Rou or . Red Braised Pork Belly This isn't that recipe.

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Kimchi stew is one of Koreans’ most-loved stews. It’s warm, hearty, spicy, savory, delicious, and easy to make. As long as they can handle spicy food, I never met a person who didn’t like kimchi-jjigae!

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Perfect pork every time - The Best Baked Garlic Butter Pork Tenderloin recipe ever - cooked in a rich buttery garlic sauce and oven roasted to tender perfection in a simple recipe that is perfect for beginner or experienced home cooks!

This dish comes together in under an hour - great for meal prep for weekday lunches, and makes amazing leftovers for a healthy, low carb keto or paleo diet eating plan, too!

I get a lot of comments and questions on my posts, and I've made a commitment to my readers to provide as much information as possible to help them feel more comfortable in the kitchen.
If you want to get straight to the recipe, simply scroll to the bottom of the page or click the "skip to recipe" button on the top left side above.
There is a lot to this post - but it is all information to help you cook better. I aim to help everyone feel they have everything they need to cook with confidence.

One of my favorite easy recipes has always been an easy baked pork tenderloin - its hearty, rich and delicious, super easy to make, and soooooo delicious.

This version is an incredibly versatile dinner that tastes great with a ton of different preparations - and is great on its own, with veggies, in stir frys and salads, or even sandwiches and wraps!

We're going to quickly pan sear and then pop it into the oven where it cozies up to the most amazing garlic butter seasoning - making it's own gravy right in the pan.

This dinner is naturally gluten and grain free, and is also naturally low-carb.

Other Recipes You'll Love

Garlic butter lovers - you can get even more of this garlic butter flavor with our favorite garlic butter chicken and mushrooms dinner, garlic butter lobster tails, or even garlic butter Texas toast!

If you're looking for a pork chop version, please check out my guide to cooking pork chops, as well as this garlic butter pork chop recipe that is super simple and a huge family favorite!

Serve this dinner with sautéed vegetables (this easy pan fried broccolini or this roasted green bean salad are favorites of mine), lighter air fryer french fries, or alongside cauliflower rice, rice pilaf, or some loaded nacho fries!

For some keto side dish recommendations, I love this ham and cheese roll, jalapeno poppers, or keto everything bagels.

Pork Tenderloin vs. Pork Loin

I get a lot of questions on this recipe on whether to use a tenderloin or loin - and what the difference is between tenderloin and loin since they are similar cuts from the pig, and can both be used in this recipe.

The two cuts are from similar areas (off the back of the pig), and are both leaner and respond to the same cooking methods, but a pork tenderloin is much longer and skinnier than a pork loin.

Loins tend to be much fatter, much heavier, and over 3 lbs - while a tenderloin will be longer, skinnier, and around 1-2 pounds.

For this recipe, I am calling for a Pork Tenderloin - but a loin will also work with the modification for time below.

How To Use Pork Loin Instead of Pork Tenderloin

To make this recipe with a pork loin, which is larger and thicker than a tenderloin, continue with the recipe exactly as called for below, but plan on an additional 10-30 minutes (this will vary wildly depending on your pork loin - I always advocate for cooking off temperature, rather than time, when cooking meat.)

Simply check your meat's internal temperature as it bakes, and monitor for doneness.

You're looking for slightly pink meat in the middle, as food safety rules have changed and pork no longer needs to be cooked all the way to fully opaque and white in the middle.

How To Keep Pork From Drying Out

Since tenderloin has little fat, it can become tough very quickly when overcooked - I'm providing my best tips and tricks to keep your meat tender and moist below:

Marinating or brining a tenderloin before cooking will always help to soften the meat and keep it from drying out.

I love using a bottle of simple Italian Dressing or a cup of olive oil with some lemon juice, salt, and pepper for an easy overnight marinade.

I'm not calling for marinade in this specific recipe because we're wrapping it in foil and slathering it in butter so it cooks in its own sort of gravy (I designed this recipe to taste great even if you didn't remember to marinate) - but if you'd like to kick your pork tenderloin up a bit, marinating makes this recipe even better.

Look for "Pre-Seasoned" Cuts of Meat

Pre-seasoned tenderloins from your grocer are often dry-brined with salt beforehand, so it doesn't need additional marinating or brining.

While I prefer to make my own marinade and seasonings so I can control the flavor, if you always forget to marinate or just don't have time, this is a great way to skip that step.

Pork dries out very quickly when overcooked - and the meat can become tough and very chewy.

I often pull mine at 140-145 degrees and tent with foil to continue carryover cooking as it rests for about 10 minutes before serving.

You can let it rest for up to 15 minutes before serving while you finish up some side dishes, too!

Tips to a Perfect Baked Pork Tenderloin:

These tips for how to cook tenderloin in the oven will help you get a perfect dinner, no matter what herbs or marinades you use with it.

I like to take these tips to make all sorts of flavor combinations in addition - you can make this recipe with all sorts of herbs and spices!

Get a good sear in a cast iron or heavy pan before baking.

Getting a good sear first helps seal in the juices from the pork tenderloin and brings a rich, caramelized flavor that makes the pork tenderloin irresistible!

Let Pork Rest After Cooking

Let it rest for 5-10 minutes after removing form the oven to lock in the juices - don't cut too early, or they will all run out!

Not cutting pork tenderloin too early is one of the most important tips - let your dinner rest and tent in foil before cutting.

With newer guidelines for animal care, trichinosis is a much smaller risk than it used to be - and the USDA's guidelines to cook pork have dropped to 150 degrees internal temperature.

This might look a touch pink - pink pork is no longer an indicator of "doneness", or that the pork is unsafe to eat.

Remember that if you're checking the cooked temperature with a thermometer, you can be sure your meal is fully cooked - without worrying about the doneness.

Don't overcook out of fear and turn your dinner tough and dry!

How To Store, Freeze, and Reheat Leftovers

If you love this easy recipe, but can't eat it all, never fear - it is beautiful and delicious as leftovers.

Since we're baking this dinner in a garlic butter sauce, it will already have a leg up in staying juicy and tender when reheated.

Follow the steps below for perfect reheated leftovers - and for best results, do not reheat in the microwave.

I know in offices there is limited space, so obviously you'll go ahead and heat in thee microwave if you have nothing else to use (and it will still be great!) but for the absolute best results, reheat in the oven, while wrapped in foil and heat to piping hot.

Place in an airtight container and keep in refrigerator for up to three days.

To freeze so you can eat later, place in a plastic bag or wrap in plastic wrap and keep in freezer for up to three months.

Try to freeze in small batches - ideally, you will freeze in individual servings, or the amount you will need to reheat.

If you freeze a large tenderloin and go to thaw and reheat it, you shouldn't freeze again afterwards - so try to freeze only as much as you will be eating again when reheating in each freezer bag.

Let frozen leftovers thaw naturally in the refrigerator overnight, and bake at 350, wrapped in foil, until piping hot when ready to serve.

If reheating from the refrigerator, bake at 350 in a foil pouch until piping hot.

You can also pan-fry slices of pork tenderloin in a bit of butter or olive oil - simply cook on medium until very hot - and serve.

Pork can be microwaved to reheat - but it can dry out and make meat tougher, so I'm adding a few ideas to keep it tender, juicy, and delicious in the next sentences.

I opt for a toaster oven when possible, since it heats more evenly and you can keep the pork in a foil pouch - but I understand in offices this isn't always an option.

If you can pick toaster oven over a microwave, add meat to a foil pouch with a pat of butter and heat at 350 until hot (this will vary wildly on the amount of pork you reheat, so I am not giving a time.)

If you're microwaving, I reccomend saving some of the garlic butter sauce from cooking and making sure to spoon it over the pork you will be microwaving later - it will help keep all that delicious butter on the meat so it doesn't dry out.

Again, the timing will vary wildly based on the amount you reheat - but always microwave in 30 second bursts, and flip/rotate on dish so it can heat evenly.

If you think your meat looks like it's drying out before it's fully reheated, put a pat of butter on the top, or drizzle a little chicken stock or gravy over it and continue microwaving to hot.

To Make This Baked Pork Tenderloin Recipe You'll Need:

While this easy recipe requires no special equipment, there are a couple tried and true kitchen favorites that help making this dish so much easier - no matter your experience level in the kitchen!
-Baking sheet
Any large baking sheet, casserole dish, or oven-safe vessel will work - make sure it has a bit of a lip in case you spill a little of the garlic butter out of the foil pouch when cooking or moving the baked pork tenderloin in/out of the oven.
-Aluminum Foil
I personally love cooking in foil pouches to help lock in all of the amazing garlic and butter flavor - as well as to let the steam inside the pouch cook the pork even faster.

If you're concerned about cooking with aluminum foil, you can use parchment paper and fold into a little pouch, or just skip it entirely and bake your pork on a baking sheet that has been lightly greased, or the pan you use to sear it (as long as the handle is oven-safe, of course!)
-Large Skillet or Frying Pan
For the best flavor, I reccomend pre-searing baked meats in a frying pan before baking.

This step helps to add a rich, meaty flavor and a nice crust on the outside - plus pre-searing helps meat not look grey.

I look for pans that are oven-safe, since I often like to sear meats and then pop them in the oven to cook.

Pans that are cast-iron, steel, or enamel are always my first picks for their natural nonstick properties that make cooking pork and all types of meats and vegetables a breeze.
-Metal Tongs
Since this recipe starts off in a heavy pan and is transferred to a baking sheet, a large set of tongs helps to transfer the meat from the pan to the baking sheet without burning your hands.

Look for tongs coated in silicone at the tips for more nonstick lifting - I love using those when cooking fish, shrimp, and scallops!

-Oven

Since this is a baked pork tenderloin, we kind of need the oven. If you don't have an oven, you can try out this grilled pork tenderloin, or my instant pot pork tenderloin!
-Meat Thermometer
A high quality digital meat thermometer is an essential tool in my kitchen - while you can go by time of a recipe, a thermometer is the only way to tell when your meat is done to perfection, until you get used to cooking this cut over and over.

I look for thermometers that are rapid-read and produce quick results, since I want to keep all the heat from escaping the oven and don't want to just have it hanging open for minutes on end.

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Do you love Pork Chops? Want to make this recipe but you only have pork chops - please head here for my Baked Garlic Pork Chop Recipe.

Grill masters - be sure to check out my never-dry Grilled Pork Tenderloin recipe for temperature and cooking times.

Pressure Cooker Aficionados - to make this pork tenderloin in an Instant pot, please check out my Best Instant Pot Pork Tenderloin recipe ever - which lists complete cooking times and pressure release instructions.

These recipes are so simple, easy, and BURSTING with flavor - they are guaranteed to knock your socks off!

Sweet C's Favorite Recipes

Please check out some of my favorite easy recipes on Sweet C's - many of them low carb, but all are easy, quick, and absolutely bursting with flavor your whole family will love!

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The Best Baked Garlic Butter Pork Tenderloin

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Perfect pork every time - The Best Baked Garlic Butter Pork Tenderloin recipe ever - cooked in a rich buttery garlic sauce and oven roasted to tender perfection in a simple recipe that is perfect for beginner or experienced home cooks!

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Delicious Singapore Noodles! Stir-fried rice noodles with curry powder, vegetables and your choice of chicken, tofu, eggs, or shrimp! A 30-minute, Chinese take-out menu classic that is easy to make at home- vegetarian adaptable and full of authentic flavor! She said she usually cried at least once each day not because she was sad, but because the world was so beautiful & life was so short.― Brian Andreas
Singapore Noodles, contrary to how they sound, actually originate from China and are most often found in Chinese restaurants around the globe.

Why are they called Singapore Noodles?

Why they're named Singapore noodles is still a bit unclear, but it is believed, that a Cantonese chef in China created these noodles as a way to showcase how multicultural Cantonese cooking could be, by adding curry powder.

In this recipe for Singapore Noodles, rice noodles are stir-fried in a wok with vegetables, seasoned with madras curry powder. Add chicken, tofu, scrambled eggs or shrimp! It is a dry-style Chinese noodle dish, rather than a saucy noodle dish.

How to make Singapore Noodles!

Are Singapore noodles healthy?

Singapore noodles are loaded up with healthy veggies that are very quickly stirfried why still retaining their fresh crunchy texture, nutrients and vibrancy.

I prefer this dish on the spicy side, but for younger palates, feel free to keep it mild. Today I've opted to keep it vegetarian and used tofu, but chicken or shrimp would work great here too.

Singapore Noodles start with stir-frying the protein, in this case, tofu in a 1-2 tablespoons oil. You can also add chicken or add shrimp!

Set the crispy tofu aside, then stir-fry the veggies, starting with the sliced onion. Then I added bell pepper, carrots, garlic and snow peas.

Other veggies work well too, like cabbage, bok choy, green beans or mushrooms. A great way to clean out your veggie drawer.

Next, make a well in the center of the veggies and basically, scramble the eggs.

Then set the veggies and eggs aside and stir-fry the cooked vermicelli rice noodles

A little tip. After you cook and drain the vermicelli noodles, cut them into thirds so they are easier to manage in the wok. This will help tremendously!

You can also soak the noodles in cold water until tender- see package instructions.

Give the noodles a quick stir-fry, add a few dried red chilies for heat if you like, then add the veggies and tofu back into the pan.

Sprinkle with the curry powder, the Singapore Noodle Sauce and toss everything well to incorporate.

If you don't have a wok, a large skillet will work too!

If you are wanting to double this recipe, make sure to cook it in two batches. It would be difficult to manage all in one wok.

Serve immediately with chopsticks, scallions and hot chili paste or chili flakes for those who want extra heat.

Remember, this is not a saucy dish, but rather a "dry" noodle dish.

The leftovers taste amazing too!

You might also enjoy:

Hope you enjoy this recipe for Singapore Noodles - a dry-style, stir-fried vermicelli noodle dish, hailing from China, with veggies, tofu and the signature ingredient, madras curry powder! Yum!

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Delicious Singapore Noodle Stir Fry with Curry Powder

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Delicious Singapore Noodles! Stir-fried rice noodles with curry powder, vegetables and your choice of chicken, tofu, eggs, or shrimp! A 30-minute, Chinese take-out menu classic that is easy to make at home- vegetarian adaptable and full of authentic flavor!

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Ingredients

Pork Butt:

Ginger-Scallion Sauce:

Ssam Sauce:

Accompaniments:
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Preparation

1. Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.

2. When you're ready to cook, heat oven to 300. Remove pork from refrigerator and discard any juices. Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour.

3. Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.

4. Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.

5. Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls.

6. When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments.

Adapted from "Momofuku," by David Chang and Peter Meehan.

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This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere He shared the recipe with The Times in 2012

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This easy sushi bake recipe is a twist on your classic California roll deconstructed and baked into a casserole. A quick and easy way to make a large batch of yummy sushi. Perfect for sharing with your family and friends.

Sushi bake is a popular dish here in Hawai'i. It's simple and packs in all the amazing flavors of Japan.

Hand making sushi rolls takes special skill to do, but this sushi bake recipe takes the hard work and time out of rolling each piece individually. Making it a great option for larger parties or gatherings, which of course is ever so popular here in Hawai'i.

There are many different options for sushi bake, but this is my favorite. A good old deconstructed California roll. Serve it with a piece of nori. So so good!!

Make this for your next get together and be sure to have people asking for more.

What is sushi?

Sushi is a Japanese dish made of rice flavored with vinegar and a mix of seafood and/or vegetables.

The beauty about sushi is there are so many different varieties and options that you'll be sure to find something someone will love.

The first and arguably the most important step in making a sushi bake is to make a good sushi rice.

What is sushi rice?

Sushi rice is a vinegar seasoned rice used to make, well sushi of course.

What type of rice is best for sushi rice?

I like to use short grain or medium grain rice. This gives the classic sushi rice texture and stickiness.

Ingredients for sushi rice

3 tablespoons rice vinegar

3 tablespoons granulated sugar

1 tablespoon salt

3 cups cooked white rice

Be sure to rinse your rice thoroughly before cooking. There is a lot of starch on rice and rinsing will help remove the excess starch. Too much starch will cause the rice to have a gummy texture.

You can use a rice cooker for a more hands off approach to cooking. Set it and forget it. This is a staple appliance in our house as well as many homes in Hawai'i. If you don't have a rice cooker you can definitely make it on the stove as well.

Mix vinegar seasoning with cooked rice while it is still hot. Be sure to use a large bowl that will allow you to toss the rice to ensure even coating.

Tips for great sushi rice:

Next you need a yummy filling. For this recipe I am using a twist on the classic California roll.

1/2 cup cream cheese, softened

1/2 cup mayonnaise

6 ounces imitation crab, shredded and roughly chopped

1/4 cup cucumber, diced

1/4 cup green onion, sliced

2 tablespoons unagi sauce

1/4 cup furikake

Optional: nori sheets

Ingredients for sushi bake

What to serve with sushi bake?

Every maki and temaki sushi roll needs a great nori component. So what better to serve with a sushi bake then a sheet of nori (seasoned, dried seaweed).

How to store sushi bake?

If you happen to have leftovers it is best stored in an airtight container in the refrigerator.

How long does sushi bake last?

About 3 days in an airtight container in the refrigerator.

How to reheat sushi bake?

You can easily reheat sushi bake in the microwave or oven until heated through.

*Sorry at 2:48 I should have said CREAM CHEESE (not sour cream)*

If you are looking for other Japanese style recipes check these out:

How to make sushi bake?

To a small bowl add rice vinegar, sugar, and salt. Microwave for about 30-45 seconds. Stir to combine until sugar and salt has dissolved.

Add hot rice to a large bowl. Pour vinegar mixture over the rice. Using a rice spoon, fold the rice until rice is well coated. Set aside to cool completely.

Pre heat oven to 450F.

To another bowl add cream cheese, mayonnaise, crab, cucumber, and green onion. Stir until well combined.

Pour rice mixture into a 9x13 baking dish and spread evenly. Sprinkle half of the furikake over the rice.

Then layer on the crab mixture. Drizzle over the unagi sauce and cover with the remainder of the furikake.

Place in oven and bake for 10-15 minutes or until the top just starts to brown and bubble.

Optionally serve with a piece of nori. ENJOY!

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This post may contain affiliate links This easy sushi bake recipe is a twist on your classic California roll deconstructed and baked into a casserole. A quick and easy way to make a large batch of yummy sushi. Perfect for sharing with your family and friends.

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Korean Zucchini Side Dish Recipe & Video - Seonkyoung Longest

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Korean Zucchini!! AKA Aehobak Bokkeum! My mom wanted to make this Korean Zucchini recipe really simple and easy to follow!

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And so begins the wonderful season of easy back-to-school make-ahead dinners!

But seriously, EASY. Easy like should be embarrassed but can't even be because it's so good. No cutting boards, no measuring cups or spoons (I'm the queen of eyeballing), and no fuss.

I mean, I'm not headed back to school anytime soon, but I AM headed into a maternity leave this fall and I'm stocking up on those make-ahead meals like my life depends on it. Which it may? Time will tell.

Being that this version is made in the Instant Pot or slow cooker, like any good make-ahead meal, this Coconut Tandoori Chicken is kind of automatically not real tandoori chicken. The "tandoor" in tandoori chicken refers to a special type of clay oven that the chicken gets roasted in. Normally tandoori chicken has a nice crusty golden brown exterior from all those spices + that high oven heat. Mine does not, because we are skipping the tandoor / oven / grill situation in favor of something easier.

While I'm not always up for a full-blown grilling moment, I DO have a pretty decent stash of spices, a package of chicken in the freezer, and a can of coconut milk sitting in the pantry at any given time. Enter: Coconut Tandoori Chicken. It's creamy, fall-apart, juicy chicken thigh meat seasoned somewhat aggressively (especially if your roots are Scandinavian) with the warmth and depth of tandoori spices.

So let's talk about the make-ahead part of this recipe. Ready?

Here's what you do:

That's all. *evil laugh*

It's so easy. You just put everything in a bag and kinda mash it around. I told you I should be embarrassed. This is not fancy, people. Not fancy at all. Pop it in your fridge to make in the next day or two, OR freeze that bad boy for a future dinner.

When you're ready to cook it, you can either slow cook or pressure cook this magic, which becomes a shredded chicken situation that is brimming with flavor and coated in an almost gravy-like coconut curry-ish sauce.

What are the best ways to eat Coconut Tandoori Chicken? Oh, FRIEND. Let me count the ways.

It is kind of my new favorite. In and on everything.

Expect to see this Coconut Tandoori Chicken making an appearance again soon in my MEGA DEEP DIVE post all about real food freezer recipes. Yes, that is happening. And yes, easy button lovers should be excited.

Pst! Recipe inspiration for this recipe was from my friend Ali of the excellent Gimme Some Oven!

Also, Authentic Chicken Tandoori recipes can be found here and here.

Instant Pot Coconut Tandoori Chicken

Author: Lindsay

Yield: 6-8 servings 1x

Recipe Card powered by

Want the freezer meal version of this recipe? Check out our full freezer meals post!

One more thing!

This recipe is part of our collection of best healthy gluten-free recipes. Check it out!

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Instant Pot Coconut Tandoori Chicken - Pinch of Yum

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And so begins the wonderful season of easy back-to-school make-ahead dinners! But seriously, EASY. Easy like should be embarrassed but can't even be because it's so good. No cutting boards, no measuring cups or spoons (I'm the queen of eyeballing), and no fuss.

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2 tablespoons olive oil

1 large onion, chopped

4 garlic cloves, minced

2 pounds ground chicken

1 teaspoon salt, plus more for seasoning

2 tablespoons ground cumin

1 tablespoon fennel seeds

1 tablespoon dried oregano

2 teaspoons chili powder

3 tablespoons flour

2 (15-ounce cans) cannellini or other white beans, rinsed and drained

1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces

11/2 cups frozen corn, thawed

4 cups low-sodium chicken stock

1/4 teaspoon crushed red pepper flakes

Freshly ground black pepper for seasoning

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh flat-leaf parsley

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2 tablespoons olive oil 1 large onion, chopped 4 garlic cloves, minced 2 pounds ground chicken 1 teaspoon salt, plus more for seasoning 2 tablespoons ground cumin 1 tablespoon fennel seeds 1 tablespoon dried oregano 2 teaspoons chili powder 3 tablespoons flour 2 (15-ounce cans) cannellini or other white beans, rinsed and drained 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces 11/2 cups frozen corn, thawed 4 cups low-sodium chicken stock 1/4 teaspoon crushed red pepper flakes Freshly ground black pepper for seasoning 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh flat-leaf parsley

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Summer Pasta With Zucchini, Ricotta and Basil Recipe

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A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market Look for the best artisanal ricotta; top-quality ingredients make all the difference here.

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This easy to make Creamy Coconut Lentil Curry is a healthy vegan recipe that makes a perfect meatless Monday dinner recipe. It takes less than an hour (mostly hands-off time) to make and is packed full of delicious Indian flavors. Make extras and you'll have a giant smile on your face at lunch the next day.

Complete the meal with some perfect basmati rice or cauliflower rice. And if you love vegetarian curry recipes, also try our coconut vegetarian korma!

It's July! It's summer! It's the season of BBQ and no cook recipes! And here I am, sharing a coconut lentil curry recipe with you. Say what!!

You guys, this is what badass curry dreams are made of. For reals. I'm talking one pot and less than an hour till you're in coconut lentil curry HEAVEN!

I don't care how hot it is outside, it's always a good time for a bowl of hot curry. I mean, it's stinkin' hot in India and peeps eat curry there all the time. They must be onto something.

When I was doing the whole right of passage, backpacking around Asia thing in my early 20s, locals would always tell me that eating hot food on a hot day would cool you down. Makes no sense to me at all, but if you put a bowl of hot curry in front of me and it's a bazillion degrees outside, I'll still eat it. I mean really, how could you not?

This coconut lentil curry recipe is ridiculously simple to make. Five bucks says you're going to look at the recipe and think, "No way THIS recipe could be one of the BEST curry recipes." But it is. For reals.
It's so simple to make that I made you a video so you can see just how easy it will be for you to sit down in front of a big bowl of curry.
Watch the Creamy Coconut Lentil Curry Video:
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The original recipe comes from a well dog-eared cookbook of mine called, Vij's at Home. I've made some changes to the original recipe so it suits my taste:

Coconut oil replaces the cooking oil (and I use MUCH less of it)

Coriander seeds replace ground coriander as I love the little pop of crunch they give.

Crushed tomatoes replace fresh tomatoes (so I can be lazy and not blend them)

Harder to find mung beans take a hike and are replaced with brown lentils

Cilantro gets piled on high.

Cherry tomatoes get thrown in during the last few minutes of cooking (because heck, why not?)

Since I originally posted this recipe, I've now made it around 324,000 times. That might be a little exaggeration, but I have made it many times. My daughter is a huge fan of this lentil curry, so I usually make a double batch and then freeze some in smaller portions so I have some quick and easy food for her on hand.

Making a big batch also means that we get lunches for days after. Curry is kind of like chili, it's even better the next day. Honestly, every time I make this I get a text from my handsome man the next day telling me how good his lunch is. Win!

Also, after getting several requests, I've now created a Crockpot Coconut Lentil Curry recipe for you! While the original version still wins (in my books) the crockpot version is delicious and so great to come home to after a long day at work. 🙂

Healthy Vegan Curry Recipes

Creamy Coconut Lentil Curry

If you love this recipe as much as we do, let us know with a 5-star rating!

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This easy to make Creamy Coconut Lentil Curry is a healthy vegan recipe that makes a perfect meatless Monday dinner recipe. It takes less than an hour (mostly hands-off time) to make and is packed full of delicious Indian flavors. Make extras and you'll have a giant smile on your face at lunch the next day.

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This recipe for homemade pork rinds is so easy to bake in the oven. Chicharrones are salty, crunchy and savory, and they are the perfect low-carb or keto solution for a snack attack!

These homemade chicharrones are so good and so very easy to make! I make this recipe whenever I get a chance to visit the local Hispanic market, where I can buy pig skin.

This is not a difficult recipe to make. I suppose the only somewhat challenging part is trimming the layer of fat attached to the skin if it's very thick. But with a sharp chef's knife, it's very doable.

The ingredients you'll need

You'll only need three ingredients to make homemade pork rinds (the exact measurements are listed in the recipe card below):

Raw pork skin: As mentioned above, I buy it at the local Hispanic market. It's not available in U.S. supermarkets.

Olive oil cooking spray: I love the taste of olive oil. And while its smoke point is fairly low, in this recipe we're using low heat to crisp up the pork skin, so it shouldn't be an issue.

Kosher salt: I highly recommend using coarse kosher salt in this chicharrones recipe. Fine salt will not be as good. You can use anywhere from 1 to 2 teaspoons of kosher salt.

How to make homemade pork rinds

As I said above, it's not difficult. I included the detailed instructions in the recipe card below. Here are the basic steps:

1. Start by cutting the pork skin into bite-size pieces. You'll need a sharp knife.

2. If the skin has a thick layer of fat attached to it, trim it, but don't remove it completely.

3. Arrange the pieces on a parchment-lined rimmed baking sheet, skin side up. Spray them with olive oil and sprinkle them with kosher salt. Be liberal with both the oil and the salt. I start with 1 teaspoon of kosher salt, but sometimes I go up to two teaspoons. The salt greatly enhances the flavor of the chicharrones.

4. Bake the pork skin pieces at 325°F until golden and crispy. Depending on your oven, this should take 1.5 - 2 hours.

5. For the best flavor and texture, it's important to let the pieces cool completely prior to enjoying them. I place them skin side up on paper towels and allow them to cool for about 20 minutes. They will continue to crisp up as they cool, and their flavor will greatly improve.

Are pork rinds actually pig skin?

Yes, they are! And making this recipe is a great way to make the tough skin of pig edible and use up the whole animal, which is the ethical and sustainable food choice for meat-eaters.

Specifically, in this recipe, I use pig skin that has a little bit of fat still attached to it. I really enjoy the combination of the crispy skin and the chewy fat.

Where do you buy pork skin?

I buy it at the local Hispanic market. Unfortunately, I haven't been able to find it anywhere else. Just like offal is difficult to find in regular U.S. supermarkets. I do wish it was more widely available!

If you can't find pork skin, another option - shown in the video below - is to buy skin-on pork belly and cut the skin off the belly. It's not the easiest thing to do, but it's doable if you work slowly and patiently. What to do with the pork belly after removing the skin? I make oven-baked pork belly slices.

The perfect keto snack

Pork rinds are the ultimate low-carb and keto snack, fulfilling that salty/crunchy craving without an unnecessary carb overload.

It's easy to find them in grocery stores, and Whole Foods now carries two brands of delicious artisan chicharrones. But if you happen to source some pork skin, making your own in the oven is easy.

And the result - although quite different in texture than the commercial snack (they're not as light and puffy), is delicious!

How to calculate the nutrition for homemade chicharrones

When calculating the nutrition info for this recipe, I used the widely available nutrition info for commercial deep-fried pork rinds. The homemade version might differ from the commercial one, but that's the best info I was able to find.

Use spices if you'd like

I season these delicious snacks very simply, with kosher salt. But you can add more seasonings, including black pepper, paprika (or smoked paprika), garlic powder, and onion powder.

Some people like to make a sweet version with a granulated sweetener and cinnamon, but I haven't experimented with that, and frankly, I don't plan to...

How to store homemade pork rinds

Unlike the store-bought snack, homemade chicharrones should be stored in the fridge, in an airtight container. I don't recommend keeping them at room temperature.

Usually, I keep them in the fridge for about five days and find that they stay tasty for that long. Although they're good right out of the fridge, it's best to remove them from the fridge about 30 minutes before enjoying them.

More tasty and crunchy snacks

Another wonderfully crunchy snack that I used to make quite often is spicy baked plantain chips. I don't make it as often anymore, because it's not low carb. But if you don't mind the carbs, it's a very tasty snack.

And these keto jalapeno cheese crisps are so wonderfully flavorful and very easy to make. They are the perfect snack for game day!

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Homemade Pork Rinds Recipe

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Homemade Pork Rinds Recipe (Chicharrones) | Healthy Recipes Blog

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This recipe for homemade pork rinds is so easy to bake in the oven. Chicharrones are salty, crunchy and savory, and they are the perfect low-carb or keto solution for a snack attack! These homemade chicharrones are so good and so very easy to make!

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Sheet-Pan Gochujang Chicken and Roasted Vegetables Recipe

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Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor Freshly grated ginger, sliced scallions and quick-pickled radishes elevate the flavor even further This recipe calls for a wintry mix of squash and turnips, but equal amounts of root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, brussels sprouts or broccoli will work well too.

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It's about time for some sizzling, comforting stew, isn't it? How about sundubu-jjigae? It's hot, spicy, filling, comforting, delicious, soft tofu stew and has many reasons to be one of the most popular items in Korean restaurants.

I made a video and recipe for sundubu-jjigae seven years ago (!) and it's been watched over a million times on YouTube (!!). So it was about time for an HD remake and a variation on the recipe, too. That recipe was for seafood sundubu-jjigae, which is my favorite, but since then I've learned that kimchi-sundubu-jjigae is more popular. This recipe is is for that version, it's sundubu-jjigae made with kimchi and pork belly, really hard to go wrong with this dish. Whichever one you choose, you won't be disappointed. Both are delicious, spicy, and savory, much better than anything you can order at a restaurant.

This recipe serves 1 or two people, but you can double or triple the recipe for more people, and use a large stainless steel or cast iron pot for the cooking. If you want to serve everyone in a ttukbaegi then you'll need to cook them on multiple burners, just like a restaurant!

Enjoy my recipe, and let me know if you make this! Take a photo and send it to me!

Ingredients (Serves 1 or 2)

Directions

Make anchovy kelp stock (myeolchi dasima yuksu):

1. Put dried anchovies, radish, dried kelp, and 4 cups of water in a pot. Cover and boil over medium high heat for 10 minutes until it starts boiling.

2. Reduce the heat to low and boil another 20 minutes

3. Remove from the heat and strain. It will make about 2 cups of stock.

Make the spicy paste:

Combine the hot pepper flakes and the sesame oil in a small bowl and mix well.

Put it all together:

1. Heat up a 3 cup earthenware pot (ttukbaegi) on the stove over medium high heat for about 3 to 4 minutes. If you use a small heavy pan or pot, it will take less.

2. Add the vegetable oil, onion, and garlic. Stir it with a wooden spoon for 1 minute.

3. Add the pork. Stir for 3 minutes until the pork is no longer pink.

4. Add kimchi and keep stirring for a minute. Add ½ cup anchovy stock. Cover and cook for 7 minutes over medium heat.

5. Add the salt and the sugar andmix well.

6. Cut the tube of soft tofu into half and squeeze it out into the pot. Gently break up the tofu with a wooden spoon. If you want, add a few tablespoons of stock.

7. Put the hot pepper mixture on top and spread it with the spoon.

8. Crack the egg and put it on top, in the center of the stew. Let it bubble and sizzle for 1 minute.

Serve:

Sprinkle with the chopped green onion and serve with rice and a few more side dishes.

Print recipe

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Kimchi sundubu-jjigae (김치순두부찌개) Spicy soft tofu stew with kimchi...

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It's about time for some sizzling, comforting stew, isn't it? How about sundubu-jjigae? It's hot, spicy, filling, comforting, delicious, soft tofu stew and has many reasons to be one of the most popular items in Korean restaurants. I made a video and recipe for sundubu-jjigae seven years ago (!)...

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Chinese eggplant recipe-Szechuan eggplants(Yu Xiang Eggplant) is often listed as Chinese eggplant in hot garlic sauce.

One of the representatives of Sichuan cuisine is Sichuan eggplant, or Yu Xiang Qie Zi(鱼香茄子in Chinese). "鱼香" actually means Fish-Fragrant, is a kind of flavor which is quite famous in Sichuan dishes. Besides Sichuan eggplant, there is the famous Yu Xiang Rou Si(鱼香肉丝 or fish-fragrant shredded pork). Some menu may refer this dish to Eggplants in Chinese hot garlic sauce.

This unique fish fragrant sauce is made with pickled red pepper, garlic, ginger, scallions, salt, soy sauce and vinegar. It is firstly used to cook fishes. So this dish has nothing to do with fish meat. The best pepper used should be Sichuan pickled red pepper. I have written a recipe about how to make it at home, if you are interested about this, please check pickled vegetables. Or if the pickled red pepper is really hard to find, you can replace it with Thai red pepper. Although Sichuan peppercorn is commonly used in many Sichuan dishes, we do not need it for the fish fragrant series. I see many versions call for Sichuan peppercorn in this recipe. However, you may develop your own recipe and just enjoy the process of cooking.

In restaurants, eggplants are usually deep-fried firstly before stir fry with seasonings. However homemade version usually use pan-frying. In order to reduce the oil absorbed during the pan-frying process and fasten the process, we should soak the eggplant strips in salty water for around 15 minutes.

Sichuan style eggplants stir fry

Since both doubanjiang and soy sauce contains salt. So spare your salt.

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Chinese eggplant recipe-Szechuan eggplants(Yu Xiang Eggplant) is often listed as Chinese eggplant in hot garlic sauce. One of the representatives of Sichuan cuisine is Sichuan eggplant, or Yu Xiang Qie Zi(鱼香茄子in Chinese). "鱼香" actually means Fish-Fragrant, is a kind of flavor which is quite famous in Sichuan dishes.

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Make Classic Chinese Comfort Food: Instant Pot Spare Ribs and Rice 豉汁排骨飯. A spoonful of deliciously tender spare ribs with super flavorful rice soaked with black bean sauce. Super Easy One Pot Meal your whole family will enjoy!

Jump to: Recipe | Step by Step Photo Guide

My dad absolutely loves going to yum cha 飲茶 as far back as I can remember. And Black Bean Sauce Spare Ribs and Rice 豉汁排骨飯 is one of his favorites! A must-order every time we go "Dim Sum"-ing.

Ever since he attended Chinese culinary school, he makes a lot of dim sums at home, like these Shumai Pork Dumplings. And I was his most avid taste-tester chomping down all his experiments. hehe~

So this year's Father's Day, we've recreated my Dad's favorite Spare Ribs and Rice in Instant Pot!

You won't believe how Easy it is to make in the Instant Pot, and how Tasty it comes out!!

Spareribs - super tender with a bite, moist & juicy, real flavourful

Rice - packed with fragrance and soaked with flavors from black bean sauce marinade & spare ribs

Garnish - fresh green onions add a refreshing crunch while chili spices it up a bit

Super flavorful & comforting meal that is so appetizing & easy to eat. We accidentally ate up all the extra portion meant to be packed for lunch! oops... 😛
Great family one pot wonder for busy nights!
Time for cooking Spare Ribs and Rice in Instant Pot!

Step-by-Step Guide: Instant Pot Spare Ribs and Rice

Prepare Ingredients for Instant Pot Spare Ribs and Rice.

Marinate Spare Ribs

Place 1lb (454g) pork spare ribs in a mixing bowl.

Add in 1.5 tbsp (22.5g) black bean sauce, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) Shaoxing wine or water, 1 tbsp (15g) grated ginger, 3 (14g) minced garlic cloves, 1 tsp (5ml) sesame oil, 1 tsp (4g) sugar, 1 tsp (5ml) fish sauce, and a pinch of white pepper.

Mix well and marinate for at least 30 minutes and up to overnight in the fridge.

Pressure Cook Spare Ribs and Rice

Mix marinated pork spare ribs with 1 tbsp (15ml) oil and place them in the Instant Pot.

*Pro Tip 1: Try to fill the whole bottom of Instant Pot with a single layer of spare ribs (as shown in below photo).

Layer 1 1/2 cup (345g) Jasmine rice on the spare ribs and then add in 1 1/2 cup (375ml) cold water.

If the rice is rinsed, drain well and use 1 1/4 cup (310ml) cold water instead.

*Pro Tip 2: Ensure to place spare ribs first at the bottom of the pot, then rice on top. Don't change the order (as shown in below photo).

*Pro Tip 3: Ensure all the rice are submerged in the liquid.

Close the lid and turn the Venting Knob to Sealing Position.

If the Floating Valve doesn't drop after 10 minutes, turn the Venting Knob to Venting Position to release the remaining pressure.

Season and Serve Instant Pot Spare Ribs and Rice

Fluff and gently mix the spare ribs and rice.

Taste a spoonful and season with more salt or soy sauce if necessary.

Pressure Cooking Method: Pressure cook at High Pressure for 13 minutes, then 10 minutes Natural Release.

Garnish with finely sliced green onion.

Add a Thai chili if you want to spice it up!

Serve immediately 🙂

Enjoy your Instant Pot Spare Ribs and Rice!~ 🙂

Tools for Instant Pot Spare Ribs and Rice

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Instant Pot Spare Ribs and Rice (豉汁排骨飯) by Amy + Jacky

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Make Classic Chinese Comfort Food: Instant Pot Spare Ribs and Rice 豉汁排骨飯. A spoonful of deliciously tender spare ribs with super flavorful rice soaked with black bean sauce. Super Easy One Pot Meal your whole family will enjoy!

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Easy, homemade, mini stuffed bagel balls filled with cream cheese! This copycat Bantam Bagels recipe is made with no yeast, no boiling, no fancy mixer! You can bake them in the oven or make them in the air fryer!

Stuffed Bagel Balls

My husband is obsessed with Bantam Bagels, so when I started testing out this easy 5-Ingredient Bagel recipe he asked me to make them into bagel balls, and they turned out great!

I tested them out with wheat and gluten-free flour, and they both worked although the gluten-free version takes longer to bake and doesn't rise as much as the wheat version. They came out just is good in the air fryer as they did in the oven, only the air-fryer (I have the Nuwave Brio, affiliate link) was much quicker.

These bagel balls are perfect to whip up for breakfast, you bake them ahead and reheat them for the week.

How To Make Cream Cheese Stuffed Bagel Balls

Stuffed Bagel Ball Variations:

You can get super creative with the cream cheese filling and toppings! Try:

Add 3 tablespoons chopped scallions to the cream cheese and mix well. Top with dried onion.

Add 1 ounce chopped lox to the cream cheese. Top with sesame seeds.

Chop up some raisins and add cinnamon. Top with cinnamon and sugar.

Tips for perfect bagel balls:

Use a silpat sprayed with oil to prevent them from sticking to the baking sheet.

The bagel balls expand when they bake so you'll want to make sure they have plenty of room so they don't stick together.

Plain yogurt will NOT work, you must use thick Greek yogurt, if there's any liquid in the yogurt be sure to drain it. I tested with Fage and Stonyfield Greek, both worked great.

If your dough is sticky add more flour or use less yogurt.

You can easily double or triple this recipe to make more. You can also half or quarter it to make less.

Bake on the top rack so the bottoms don't get too browned.

Be sure to seal the dough so no cream cheese leaks out.

Tips for gluten-free bagel balls:

I tested the gluten free bagels a few times in the oven and air fryer, both worked but the air fryer worked better, giving the bagels a golden crisp crust, here's what worked:

I used Bob's Redmill Gluten Free 1 to 1 flour

Once I formed the bagels I dipped my finger in water and smoothed it out.

In the air fryer I baked 400F 12 min turning halfway. Let cool before eating.

Tips for egg-free bagel balls:

The egg wash gives the bagels a nice shine and also helps the topping stick, but if you have egg allergies leave it out, you can brush them with water to help the toppings stick.

Tips for storing and freezing bagel balls:

You can wrap leftover bagel balls in plastic, refrigerate for up to 3 days.

To freeze, wrap tight with foil or plastic. To reheat pop them back into the oven, toaster or air fryer until warm.

You can make the dough ahead and keep it wrapped tight with plastic for up to 3 days refrigerated.

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Easy, homemade, mini stuffed bagel balls filled with cream cheese! This copycat Bantam Bagels recipe is made with no yeast, no boiling, no fancy mixer! You can bake them in the oven or make them in the air fryer!

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Do you have only 30 minutes to put dinner on the table? Then try this Instant Pot Mexican Quinoa!

One pot, vegan, gluten-free and it gets done in 30 minutes or less! Perfect for those busy nights!
If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group - Instant Pot Vegetarian Recipes. The group would share/feature vegetarian instant pot recipes and ideas from all around the web!
Last week I was in Salt Lake City to attend a blogging conference. I really enjoyed it! The thing is that blogging can get really lonely, the human interaction is minimal plus not many people understand the work that goes behind it.

So it was great to be among like minded people who get what you do and in general it was just nice to catch up with my virtual blogging friends.

I shared a lot from the conference on my Instagram stories, so if you want to keep up with what goes in my kitchen and life beyond blogging, don't forget to follow me on .

The first thing I did after coming back was to go grocery shopping and then make this Mexican Quinoa. This is one of my favorite things to make in the Instant Pot!

This Instant Pot Mexican Quinoa

✓ is one pot meal

✓ gets done in 30 minutes or less!

✓ is vegan and gluten-free

✓ flavored with cumin, smoked paprika and chili powder

✓ leftovers makes great lunch and also perfect for lunch-box

I love easy meals and I am sure you love them too. You guys have been loving the Thai Peanut Noodles that I shared on the blog recently and so I thought of sharing more easy dinner recipes with you guys.

When it comes to easy dinner, I always go back to my trusted Instant Pot. It never disappoints me!

How to Make Mexican Quinoa

To make this mexican quinoa is really easy. The prep work is minimal and the result is so good. I really love recipes which require less prep work, I am not a fan of chopping and peeling.

All you have to do is to saute the onion, garlic and jalapeno in little oil and then add the tomato, beans, corn and quinoa along with the spices to the pot.

Add water and let it cook on high pressure. Finish off with cilantro and lime juice! I also like to add some diced avocados before serving.

Helpful Tips

Hope you guys like easy one pot Mexican Quinoa recipe. It's healthy, flavorful and the best part is that it is so easy to put together!

Method

1. I have used fire roasted crushed tomatoes here, you may use plain crushed tomatoes too.

2. De-seed the jalapeño to make the dish less hot.

3. Adjust spices levels to taste. Add more of the chili powder if you like it hot.

4. I added 1.25 cups water to this recipe and it results in a softer quinoa (more like rice as you can see in pictures). If you want quinoa seeds to be more separated and be more like the way it looks in salads, use 1 cup water.

5. Some of the newer Instant Pot models get the BURN message frequently. If you face similar problems with your IP, add the crushed tomatoes at the end (on top of everything) and DO NOT stir after adding the tomatoes. Close the pot and cook as usual.

Press the saute button on the Instant Pot. Once it displays hot, add oil to it and then add the chopped onion, garlic and jalapeño. Saute for 2 minutes until onion is softened.

Add the black beans, fire-roasted crushed tomatoes and corn kernels. Mix well. I used frozen corn kernels and put them in warm water for 5 minutes before adding to the pot.

Please note if your IP has the problems of getting BURN message, do not add tomatoes at this point. Add everything else and add tomatoes at the very end. Do not stir after adding the tomatoes.

Add the spices - cumin, smoked paprika, chili powder. Also add the salt and black pepper and mix.

Add the quinoa and toss until well combined.

Add water or vegetable broth and mix.

Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 1 minute with the pressure valve in the sealing position.

Let the pressure release naturally.

Open the pot, fluff the quinoa with a fork. Add cilantro and lime juice.

Add in the diced avocados and serve Mexican Quinoa immediately. You may also top it with guacamole, salsa or some sour cream!

If you've tried this Instant Pot Mexican Quinoa then don't forget to rate the recipe! You can also follow me on , , and to see what's latest in my kitchen!

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Instant Pot Mexican Quinoa is a one pot meal which gets done in 30 minutes of loss. It's packed with nutrition in the form of black beans, quinoa and flavored with cumin and smoked paprika. This is the perfect meal for busy days when you want something on table quickly.

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Oh, lentil soup, how we love you!

Especially when you are Freezer Meal Lentil Soup! You are delicious, creamy without cream, and full of nutrition that feels good in our bodies with the added benefit of being EXTREMELY convenient to make.

Yes, that's right. This Detox Lentil Soup, which is full of veggies, can indeed be prepped in advance and frozen for later! The beauty of this recipe as a freezer meal is that the texture is supposed to be a little creamy (in fact, the original recipe calls for a little bit of blending) and when using the freezer meal version, you might not even need to blend it up. The vegetables (looking at you, potatoes) just kind of melt down into creaminess, leaving a few other chunks of vegetables and lentils for that beloved texture. DELICIOUS.

How To Make Freezer Meal Detox Lentil Soup

Okay, first, you need to just pack everything into a container and freeze it. Not hard. Use pre-chopped frozen veggies to save you time.

Then, once you're ready to cook, pull it out of the freezer and pop it into the Instant Pot. Prepare for good house smells.

Give it a stir with the olive oil and kale, and poof. You are done.

I do like to add a little squeeze of lemon juice and I am, of course, partial to a piece of crusty bread dipped in there. Just kind of throwing that out there.

You are in for a treat!

Check out our video for how to make Freezer Meal Detox Lentil Soup:

Freezer Meal Detox Lentil Soup

Author: Lindsay

Yield: 6 servings 1x

Recipe Card powered by
View original recipe here. You might also like our freezer meals post.

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Freezer Meal Detox Lentil Soup - Pinch of Yum

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Oh, lentil soup, how we love you! Especially when you are Freezer Meal Lentil Soup! You are delicious, creamy without cream, and full of nutrition that feels good in our bodies with the added benefit of being EXTREMELY convenient to make. Yes, that's right.

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Author Notes

This recipe is reprinted with permission from Kim Boyce's Good to the Grain. - Kim Boyce

Prep time 10 minutes

Cook time 20 minutes

Makes about 20

Ingredients

Dry mix

Parchment for baking sheets

1 ¹/₂ teaspoons baking powder

1 ¹/₂ teaspoons kosher salt

Directions

1. Place two racks in the upper and lower thirds of the oven and preheat to 350°F. Line two baking sheets with parchment. Although you can butter the sheets instead, parchment is useful for these cookies because the large chunks of chocolate can stick to the pan.

2. Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.

3. Add the butter and the sugars to the bowl of a standing mixer fitted with a paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Use a spatula to scrape down the sides of the bowl. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.

4. Add the chocolate all at once to the batter. Mix on low speed until the chocolate is evenly combined. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out onto a work surface, and use your hands to fully incorporate all the ingredients.

5. Scoop mounds of dough about 3 tablespoons in size onto the baking sheet, leaving 3 inches between them, or about 6 to a sheet.

6. Bake the cookies for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly dark brown. Transfer the cookies, still on the parchment, to the counter to cool, and repeat with the remaining dough. These cookies are best eaten warm from the oven or later that same day. They'll keep in an airtight container for up to 3 days.

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Whole Wheat Chocolate Chip Cookies Recipe on Food52

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Author Notes This recipe is reprinted with permission from Kim Boyce's Good to the Grain. - Kim Boyce Prep time 10 minutes Cook time 20 minutes Makes about 20 Ingredients Dry mix Parchment for baking sheets 1 1/2 teaspoons baking powder 1 1/2 teaspoons kosher salt Directions Place two racks in the upper and lower thirds of the oven and preheat to 350°F.