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Category: Traditional recipes


Sushi Sandwich Lunch Box Traditional recipes

Sushi Sandwich Lunch Box

Sign up for the Cooking Light Daily NewsletterQuick dinner ideas, nutrition tips, and fresh seasonal recipes.

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Soft-Yolk Muffins with Sausage and Cheese Traditional recipes

Soft-Yolk Muffins with Sausage and Cheese

How to Make ItStep 1Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.Step 2Bring a large saucepan of water to a boil over high. Carefully lower 12 medium eggs into water with a strainer or slotted spoon. Boil 4 minutes and 30 seconds; immediately plunge into a bowl of ice water. Cool 10 minutes.

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Brisket with Melted and Pickled Onions Traditional recipes

Brisket with Melted and Pickled Onions

The challenge: I know it’s hands-free cooking, but why wouldn’t I just make something in my Dutch oven in a fourth the time?Our solution: Trust us—some food does fare better with even, gentle, long, low heat. Brisket is a prime example. It’ll take you about three to four hours of oven or stovetop braising to get it tender, so why not go longer, lower, and unattended in the slow cooker for even more tender meat with less fuss?

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Honeycrisp-Maple Sipper Traditional recipes

Honeycrisp-Maple Sipper

YieldServes 4 (serving size: about 1 cup)Autumn& 39;s apple abundance is well worth raising a glass to. Honeycrisp apples are sweet with a touch of tartness that lends an invigorating crisp flavor, giving this boozy beverage plenty to buzz about. Maple syrup bolsters the warmth of the bourbon.Ingredients14 ounces Honeycrisp apple slices (about 3 medium apples)1 cup water1/2 cup unfiltered apple cider3 tablespoons fresh lemon juice1 1/2 tablespoons maple syrupIce5 ounces bourbonGarnish: additional apple slices and thyme springsNutritional InformationCalories 154Fat 0.

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Lemon-Thyme Chicken Salad Traditional recipes

Lemon-Thyme Chicken Salad

Step 2Combine yogurt, oil, thyme, rind, salt, and pepper in a medium bowl, stirring with a whisk. Add chicken and onion; toss well to combine.

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Pressure-Cooked Beets Traditional recipes

Pressure-Cooked Beets

Why pay for precooked beets when the Instant Pot can cook them for you in a flash? These are delicious on their own as a veggie side. You could also keep in them in the fridge and add to salads, or mix in with cooked grains or other dishes throughout the week. To safely deal with the awkwardly placed pressure release valve, Michelle Tam of nomnompaleo.

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Mummy Buckeyes Traditional recipes

Mummy Buckeyes

How to Make ItStep 1Place chickpeas in a food processor; pulse until smooth. Add peanut butter, honey, vanilla, and salt. Pulse until well combined. Turn mixture out into a bowl; divide into 18 equal portions. Roll each portion around to form a ball; place on a parchment paper-lined baking sheet. Chill until firm, about 30 minutes.

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Beet Yogurt Dip Traditional recipes

Beet Yogurt Dip

Step 1Make puree in a food processor outfitted with steel blade: Remove the pusher, and with processor running, drop in garlic. Once finely chopped, scrape down sides with a spatula. Add beets. Pulse about 30 times, scraping as needed, until finely chopped.Step 2Add yogurt, and then process to a semi-coarse puree.

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Greek Chopped Salad with Grilled Pita Traditional recipes

Greek Chopped Salad with Grilled Pita

A chopped salad, full of contrasting flavors and textures and bound by a zingy vinaigrette, is a great quick and easy meal. Red bell peppers, romaine, cucumber, and cherry tomatoes are available year-round, making this satisfying main a staple worth keeping in rotation. We take the extra step of grilling the bell peppers along with the pita to add a bit of char and smoky depth.

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Black Bean and Mushroom Burgers Traditional recipes

Black Bean and Mushroom Burgers

The patties come together in minutes thanks to the food processor. Cremini mushrooms, often called baby bellas, are what give the burgers their meaty texture and earthy flavor—opt for these over milder button mushrooms. Ground flaxseeds add body and texture to these burgers. The cool and creamy yogurt and avocado mixture is a great go-to spread; slather it inside pita pockets or on your morning toast.

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Spice-Roasted Salmon with Roasted Cauliflower Traditional recipes

Spice-Roasted Salmon with Roasted Cauliflower

Step 2Combine olive oil, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and black pepper in a large bowl. Add cauliflower florets; toss well to coat. Arrange cauliflower in a single layer on a rimmed baking sheet; bake at 450°F for 18 to 20 minutes or until cauliflower is browned and tender. Combine the cauliflower mixture, cilantro, raisins, and lemon juice in a bowl; toss gently to combine.

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Spinach-Walnut Pesto Traditional recipes

Spinach-Walnut Pesto

We swap fresh basil and pine nuts for ingredients that are more evergreen and everyday, perfect for a vibrant hit in cooler months. The warmth from the toasted walnuts will help the sauce emulsify in the food processor; toast in a dry skillet over medium-low for 5 minutes or until fragrant and warm. Dollop this pesto over vegetable soups, spread on crusty whole-wheat bread, or spoon over fish or chicken.

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Grape-Kombucha Sipper Traditional recipes

Grape-Kombucha Sipper

Juicy and pleasantly plump, grapes are at their peak in the fall months. This versatile fruit also packs a healthy punch: Black and red grapes are rich in anthocyanins—a powerful antioxidant that may reduce the risk of heart disease, cognitive decline, and cancer. If you’re new to kombucha (pronounced “com-BOO-cha”), this perfectly boozy ’buch is great for a test-drive because it calls for “original” (unflavored) kombucha, which uncovers the base tea-centric flavor.

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Almond-and-Flax-Crusted Fish Traditional recipes

Almond-and-Flax-Crusted Fish

Earthy ground flaxseed and nutty-sweet almond flour join forces to create a supercrisp gluten-free breading for tilapia—though you can also use it on chicken. The addition of smoked paprika, garlic powder, and ground red pepper provides deep, savory flavor that enhances the mild taste of the fish. There’s only a small amount of red pepper, so the dish stays family-friendly.

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Roasted Greek-Style Potatoes Traditional recipes

Roasted Greek-Style Potatoes

YieldServes 4 (serving size: 6 wedges)We take the classic Greek-style home fries (usually fried in olive oil with lemon, oregano, and other spices) and translate them into oven-baked potato wedges. The oven temperature may seem too high, but don’t fear: The wedges are starchy and thick enough that they will cook through and get crisp without overbrowning.

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Thai Turkey Lettuce Cups Traditional recipes

Thai Turkey Lettuce Cups

Crisp, delicate butter lettuce leaves have a cup shape that’s perfect for holding the sweet-and-savory ground turkey mixture and crunchy, colorful vegetables. The key is not to weigh down the cups with too much filling so they don’t tear. Add some heat with crushed red pepper or a diced red Fresno chile.

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20-Minute Chicken Enchiladas Traditional recipes

20-Minute Chicken Enchiladas

Like lasagna, enchiladas are a surefire family favorite and can also be a labor of love. Between braising the meat; simmering the sauce; and rolling, filling, and layering several tortillas, the preparation alone takes more time than most cooks have on a busy weeknight. Our version takes just 20 minutes from start to finish.

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Brussels Sprouts Giardiniera Traditional recipes

Brussels Sprouts Giardiniera

Now that we know better than to boil Brussels sprouts into submission, the possibilities are endless. Try shredding fresh sprouts into fall salads or roasting until crisp and golden. The next frontier, according to Louis, is a zingy, crunchy giardiniera—perfect for a charcuterie board, as a dressing for baked fish, or to amp up your next grilled cheese sandwich.

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Seared Sea Bass with Lemon-Olive White Beans Traditional recipes

Seared Sea Bass with Lemon-Olive White Beans

Here’s a lovely way to incorporate more fish into your diet. Beautifully browned sea bass fillets nestle into a brothy bean mixture for an elegant, speedy dinner. Castelvetrano olives are meaty, buttery, and lower in sodium than many other olives. They pair particularly well with rich sea bass and creamy white beans, but if you can’t find them, you can use any olive you like.

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Classic Beef Pot Roast Traditional recipes

Classic Beef Pot Roast

Yield10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons cooking liquid)This dish has remained our single most popular recipe since it was first published nearly 11 years ago. It’s hard to argue with a classic that’s so easy and produces such consistent, fantastic results.

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