Results for “super simple chili”
Chewy farro grains are delicious in this autumn-y salad. Recipe yields enough for dinner for 2 to 4 with some left for a couple of lunches. To do this, make the base with dressing, farro, and grilled veggies. Add fresh veggies to the base as you go.
In this recipe Chef Kurt teaches you how to make nouc cham, a classic Vietnamese dipping sauce. Balance the amount of lime juice, fish sauce and sugar to suit your preference for sour, salty, and sweet. Serve over vegetables or as a condiment for dipping.
Simple baked salmon made pretty with a medley of fall vegetables
These “meatballs” have just the right amount of spice. Treat these like traditional meatballs...serve with marinara sauce or pesto on a bed of pasta or make a meatball sub. Or change things up by making the mix into patties for delicious veggie burgers.
Banh Xéo is a crispy hot Vietnamese crepe. Xéo is the sizzling sound the batter makes as it cooks in the hot skillet. Traditionally, the fillings are cooked in the batter, the crispy crepe folded and served without utensils to be eaten out-of-hand.
Mushrooms get better with age, but don't let that stop you from using them for this recipe. Pair your mushrooms with the vegetable couscous and drizzle the marinade on top!
Za’atar enhances Chef’s recipe 3 times: 1) toasted with the vegetables to bring out its deep notes 2) added as the herbal ingredient in the finishing vinaigrette 3) a light dusting right before serving to preserve its lighter, more delicate flavors.
Chef’s recipe has layers of flavor beginning with roasting the tomatoes, and then adding Indian spices. You can use any kind of tomato for this sauce but it may need to be reduced (cooked longer) if you use beefsteak tomatoes rather than paste tomatoes.
Want to expand your repertoire for serving butternut squash so abundant right now? Chef Kurt uses butternut squash two ways: to make a thick pasta sauce; and lightly pickled to top your dish with a pop of flavor from some of fall’s favorite spices.
This is not your ordinary barbecue sauce. Gochujang give this sauce an instant flavor boost! Bring the heat and amp up the flavor of salmon, pork chops and ribs, pulled pork, meatballs, chicken, lettuce wraps, and jackfruit. The possibilities are endless!
Not your typical wild rice soup, Chef Kurt’s version is loaded with vegetables and grains. And deliciousness! Soups in general are flexible. Feel free to switch out the veggies to whatever suits you. Add this one to your repertoire of warm, cozy meals!
In this recipe Chef teaches us to make a simple pan sauce. Sauté to develop fond (incredibly flavorful stuff stuck to the pan) add some aromatics, loosen fond with wine, reduce liquid over heat, finish with butter and fresh herb. For this recipe—tarragon!
Meatballs in red sauce are classic all over the world. The spice defines the cuisine. For these lamb meatballs, a sauce might begin with tomatoes or red peppers; season with coriander and cinnamon; finish with fresh mint; then serve over couscous.
All the tastes of Thanksgiving served on a bed of greens. Delightful!
My inspiration came from a container of spinach in the fridge that needed to be used. I searched my memory bank of recipes and considered my stash. After making several adjustments in the original recipe from Cook's Illustrated, this turned out SO GOOD!
"Super easy and makes for an amazing pre- and post-meal treat. We usually make it early and then refrigerate it, and then bring it out when we are all in the kitchen cooking the big meal. It’s just yummy and fun to snack on while everyone is together."
“Our holiday menu is fairly standard, but since we’re plant-based we always opt for a meatless ‘roast’ instead of turkey or ham. Field Roast and Gardein are two brands that I’ve had over the years, and both are quite tasty. "
“This Sweet Potato Casserole recipe was shared with me by my sister-in-law Sue Allen. It has been a cherished recipe in her family. My family, especially John, Brandi & Jenna, loved it so much it became one of our "must have" holiday recipes.”
“This first recipe is my Mom’s Orange-Cranberry Relish recipe. It was passed down to her by her mother, who received it from her mother, my mom’s Grandmother. I think of all of them when I prepare this simple, traditional, cherished holiday recipe.”
"No shock to anyone here, I suppose, that I really do not like Thanksgiving dinner … except for the bread and the pop tarts and coffee that I may have for breakfast, but sadly Kellogg’s has not shared their recipe with me YET!
"I use the recipe card that my aunt had handwritten for me. My mom and aunts refer to everything as ‘the family secret recipe’ so I thought my aunt had made up her own. Turns out, NOPE. She uses Nellie & Joe’s recipe found on the lime juice bottle!"
"I think back to memories of making my grandmother's chocolate pie with her and can’t help but admire how much effort she put into this dessert to make it for our family. Her love language was often through food – she loved us very much!”
Enjoy Chef Rob Trufant's take on corn cakes providing a vessel for white beans and smoked salmon. This recipe comes from a demonstration focused on Great Lakes Indigenous Foods. Enjoys these as an appetizer or as a main dish served with salad.
This recipe was used as a second side dish in our Great Lakes Indigenous Foods cooking demonstration. The dish includes 4 simple ingredients and goes a long way! We originally paired it with the Braised Buffalo, but it also makes a great leftover lunch.