The texture of this cake is ethereal—it’s moist and airy, yet filled with rich flavor from the macadamia nuts and almond flour. Keep in mind, if you use our formula for homemade almond flour, you won’t have a gluten-free product. If you want a gluten-free option you can purchase store-bought almond flour—just check the label to make sure the only ingredient listed is almonds.
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Step 1Place stock in a microwavable measuring cup or glass bowl. Microwave at high until hot, about 2 minutes.Step 2Heat oil in a large Dutch oven over high. Add onion, garlic, and thyme; cook, stirring occasionally, 2 minutes. Add farro; cook, stirring occasionally, until toasted, about 4 minutes. Stir in wine.
YieldServes 4 (serving size: 4 wedges)To make cutting acorn squash easier, place a kitchen towel on your cutting board to keep the squash from slipping. Pair these tender wedges with pork tenderloin, pan-seared fish, or your favorite roast chicken.Ingredients2 pound acorn squashCooking spray3/8 teaspoon plus 1/4 tsp.
Total Time2 Hours 35 MinsYieldServes 6 (serving size: about 3/4 cup)Cashew milk is one of the thickest nut milks, with a mild flavor that makes it ideal as a plant-based swap in this classic sipper. Compared to store-bought versions, our nog has about half the calories and 2/3 less sugar per serving.
Trim and blanch haricots verts; place in an 11- x 7-inch baking dish. Heat canola oil in a large skillet over medium-high. Add sliced fresh mushrooms and chopped onion; cook until browned, 6 to 8 minutes. Add all-purpose flour; cook, stirring constantly, 1 minute. Add unsalted chicken stock, heavy cream, black pepper, and kosher salt; cook, stirring, until thick and smooth, 1 to 3 minutes.
YieldServes 10 (serving size: about 1/2 cup)If you’re looking for a fun fall way to use your Instant Pot, look no further: Nothing is tastier than a homemade applesauce using seasonally fresh ingredients. You can leave it a little chunky (perfect for spooning over top waffles) or process it with an immersion blender, for a smoother taste.
Step 1Heat a medium skillet over medium-high. Add 1 tablespoon of the oil to the pan; swirl to coat. Add the tempeh; cook until very crispy and browned, about 2 minutes per side. Transfer to a plate.Step 2Whisk together the soy sauce, vinegar, salt, 1 tablespoon of the cilantro, and the remaining sesame oil in a medium bowl.
Use this fun riff on classic chickpea hummus to anchor a tray of fresh, seasonal vegetable dippers—we recommend multicolored carrots, radishes, and cauliflower florets. You can prepare the hummus up to three days ahead; wash and trim the crudités a day in advance, and store them in ziplock plastic bags lined with paper towels.
YieldServes 1 (serving size: 1 chicken thigh, 3/4 cup whipped squash, and 1 1/2 cups broccoli)This recipe brings a colorful, satisfying meal to the table—and it comes together quickly if you& 39;ve done some of the ingredient prep earlier in the week. You& 39;ll see this recipe draws on a few other recipes, including this Homemade Chicken Bone Broth.
Using fresh raspberries and making your own jam is actually pretty easy, and gives you a lot more control over the sugar content, which makes these desserts healthier, but also keeps them from being cloying or overly sweet. The real genius is in the rosemary, which adds a surprising adult twist on the taste—and will have guests asking you for the recipe.
YieldServes 2 (serving size: 1 chicken breast)The tangy marinade adds tenderness and flavor to everyday plain chicken breasts. These days, most chicken breasts are huge, so finding a 4- to 5-ounce breast is almost impossible. If you can find a 9- to 10-ounce breast, cut it in half lengthwise to get the right size—butchers in some markets can help with this.
If you like crisp salmon skin, this cooking method is for you. Just be sure when you place the salmon, skin side down in the pan that you don’t touch it for the full 6 minutes while it cooks—that’s the key for the crispiest browned skin around. After turning the fish, cook it to your preferred degree of doneness.
How to Make ItStep 1Prepare a sous vide water bath in a 6- to 8-quart stockpot. Heat the water to 167°F. Using a slotted spoon, lower eggs into the pot. Cover as much as possible with plastic wrap or a cookie sheet; cook 12 minutes. Lower water temperature to 140°F to hold the eggs until you’re ready to start serving, up to 2 hours.
Step 2Stir together flour, sugar, orange zest, baking powder, salt, and 1/2 cup of the cocoa in a large bowl. Stir together milk, orange juice, butter, and eggs in a separate bowl. Add milk mixture to flour mixture; stir until smooth and well combined. Add chopped chocolate to the batter; stir to combine, and spread into prepared baking dish.
Yes, you can make sweet potato pancakes with just two ingredients (give or take)! If you’re a little skeptical, you’ll become a believer after biting into them. They’re simple enough for weekdays, yet feel indulgent enough for weekend brunch. We’ve included a delicious topping that has only three more ingredients.
To create the cookies, all you need are a few overripe bananas and some old-fashioned oats. When combined, they bake into soft, chewy cookies that are especially delicious when warm—and will fill your kitchen with the sweet smell of banana bread. If you& 39;re okay with just a few more ingredients, try tossing in some chocolate chips, raisins, a spoonful of peanut butter, or a handful of nuts.
A little bit of advance prep will give you nearly a workweek’s worth of fantastic lunches. Meaty chicken thighs, spiced sweet potatoes, and tender onions and peppers make for a filling, well balanced meal. The chicken and vegetables hold up well, reheat beautifully, and stay flavorful for the duration.
We like these simple baked apple slices spooned over oatmeal, but they would also be delightful cooled and swirled into yogurt. Fruity cardamom brings an extra layer of flavor to this recipe, but if you’re averse to it, they’re just as delicious without.Ingredients3 Gala Apples and 2 Granny Smith apples, sliced (about 8 cups)3 tablespoons lemon juice3 tablespoons turbinado sugar1 teaspoon cardamom1/2 teaspoon black pepper1/2 teaspoon cinnamon1/2 teaspoon nutmeg1/2 teaspoon fresh grated gingerNutritional InformationCalories 90Fat 0gSatfat 0gUnsatfat 0gProtein 0gCarbohydrate 23gFiber 3gSugars 18gAdded sugars 5gSodium 0mgCalcium 0 DVPotassium 4 DVHow to Make ItStep 1Preheat oven to 400℉ and spray a baking pan with cooking spray.
This Instant Pot beef stew packs the comforting and hearty flavors you crave, but it takes a fraction of the time to make. The gravy is rich, thick, and flavorful—thanks to the browned meat, so be sure to not skimp on that step. Thanks to a little Instant Pot magic, the meat comes out tender but maintains its shape, and does not flake apart into little pieces.
How to Make ItStep 1Set a programmable electric pressure cooker (such as an Instant Pot) to SAUTE on normal heat. Add olive oil and onions and cook, stirring constantly, until softened and golden brown, 20 to 25 minutes. Add 1/4 cup water to loosen browned bits. Transfer onions to a small bowl and let cool completely, about 20 minutes.
Not your grandmother’s mayo-laden broccoli salad, this healthier take incorporates both broccoli and cauliflower for double the crucifer power. And instead of drowning in mayonnaise, we keep it lighter, and add some sweet tang with the addition of apple cider vinegar and Greek yogurt. You& 39;ll want to let this salad sit so the flavors can marinate, but be sure to hold the bacon until right before you serve the salad so it doesn’t turn soggy.