Category: Unusual recipes

How to Make ItStep 1Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add popcorn; cover and cook 3 minutes or until kernels pop, shaking pan frequently. Whenpopping slows down, remove pan from heat. Let stand 1 minute or until popping stops.Step 2Combine 2 tablespoons oil, lime rind, oregano, salt, red pepper, and 1 grated garlic clovein a microwave-safe bowl; microwave at HIGH 45 seconds.

How to Make ItStep 1Combine kale and 1 1/2 teaspoons oil, tossing well; arrange half of kale on microwave-safe paper towels. Microwave at HIGH 4 minutes or until crisp, checking every 20 seconds after 2 1/2 minutes. Repeat with remaining kale. Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat.

Perfect for a light spring meal, this warm salad features two of the season’s loveliest vegetables. If you’ve never tried roasted radishes, you’re in for a treat: Roasting makes them sweeter with a juicy texture. Instead of the fried millet, you can use any fried grain you like; I just prefer a small one like millet, quinoa, or bulgur.

How to Make ItStep 1Heat a Dutch oven over medium-high heat. Add sausage to pan; sauté 5 minutes, turning to brown on all sides. Remove sausage from pan using a slotted spoon, and drain on paper towels.Step 2Melt butter in drippings in pan. Add oil to pan; swirl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.

How to Make ItStep 1Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; cook 5 minutes or until done and lightly browned. Remove chicken from pan.Step 2Reduce heat to medium. Add onion, ginger, garlic, and serrano; cook 6 minutes, stirring frequently. Stir in curry powder; cook 30 seconds, stirring constantly.

Finally, a brownie with benefits that you can feel good about eating. Our no-bake treats taste ultra decadent, yet are free of added sugar thanks to naturally sweet dates. Each vegan, gluten free brownie also boasts 6g fiber (about 25 of your daily recommended goal) and 6g of plant-powered protein. Enjoy them for dessert or as pre- or post-workout snack.

I adore cabbage, with its silky cooked texture and satisfying sweetness. The rye berries here, which I toast first for more depth, offer a wonderfully chewy foil to the cabbage. With rye, my thoughts turned to rye bread and its characteristic caraway twang. All come together in a slightly sweet and slightly sour warming bowl of rustic comfort.

Photo: Caitlin Bensel; Prop Styling: Audrey Davis; Food Styling: Anna HamptonYieldServes 1 (serving size: 1 1/2 cups)Celebrate the classic combo of chocolate and cherry with this spoonable smoothie bowl. Tangy dark cherries provide a tart blunt to sweet bananas and creamy whole-milk yogurt. Unsweetened cocoa provides all the earthy goodness of chocolate without any additional sugar.

How to Make ItStep 1Preheat oven to 425°F.Step 2Combine first 3 ingredients in a small bowl, tossing well.Step 3Combine mayonnaise and mustard in a small bowl, stirring well. Arrange fish on a baking sheet coated with cooking spray. Sprinkle fish evenly with salt and pepper; spread mayonnaise mixture evenly over fish.

How to Make ItStep 1Cook freekeh according to package directions.Step 2Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 5 minutes. Add turkey to pan; sprinkle with chili powder, sugar, and pepper. Cook 6 minutes or until turkey is done, stirring to crumble.

Photo: Caitlin Bensel; Prop Styling: Audrey Davis; Food Styling: Anna HamptonYieldServes 1 (serving size: 1 cup)This incredibly flavorful variation on your morning chocolate smoothie will soon be a new favorite for you and your family. Maple syrup lends a delicate sweetness with caramel undertones, and dark chocolate almond milk gives the smoothie bowl a naturally bitter chocolate flavor.

A beautiful combo of sweet and tangy, salty and meaty, burgundy and green—this flatbread is wow-worthy. Serve with a cheese board, or as an accompaniment to a pasta dinner. Have fun with a variety of focaccia toppings. In place of grapes and olives, try roasted garlic cloves and halved grape tomatoes, shaved butternut squash ribbons and blue cheese, or thinly sliced Bosc pear and caramelized onions.

I love serving dinner from a skillet—here you have whole grains, protein, and veggies all in one pan, bound together by a rich cream cheese sauce. If you’d like something else on the plate, serve with a side of green beans. Browning the chicken and lightly browning the onion creates a tasty layer of browned bits in the pan, which then adds lots of savory depth to the creamy sauce.

Our hearty riff on Nicoise salad includes snappy green beans, crispy potatoes, and marinated olives, all tossed in zippy shallot-mustard vinaigrette. Make a double batch of dressing and use it on pork chops, grain bowls, or roasted vegetables throughout the week. Look to the olive bar in the prepared foods section of specialty grocery stores for a variety of briny accouterments.

How to Make ItStep 1In a small saute pan over low heat, add the olive oil and garlic. Cook 5-7 minutes until the garlic is translucent. Pour into a large bowl.Step 2Add the tomatoes, beans, basil and balsamic vinegar to the bowl. Toss well. Adjust the seasoning with salt, pepper and lemon juice.Chef& 39;s NotesNutritional Information:Calories 165Total Fat 6gSaturated Fat 1gCholesterol 0mgSodium 334mgPotassium 229mgCarbohydrates 22gDietary Fiber 7gProtein 7gSugars 2gCalcium 35mgIron 1mgThiamin 0mgNiacin 1mgVitamin B6 0mgMagnesium 17mgFolate 26mcg

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

Whole-grain ice cream? Yep, that’s right! This is not a gimmick recipe that inserts whole grains where they have no place; there is a real purpose here. Thick, mild-flavored Millet Cream serves as the “thickener,” providing a rich, creamy texture without any actual saturated fat–heavy cream. You must be sure to get the Millet Cream as smooth as possible.

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Ingredients1 can (15 oz) BUSH& 39;S® Black Beans, rinsed and drained1 red bell pepper, diced1 green bell pepper, diced1 yellow bell pepper, diced1/2 cup diced red onion1 can (15.25 oz) corn, drained1 clove garlic, chopped1 teaspoon cilantro1/4 cup olive oil4 tablespoons red wine vinegar1 teaspoon lime juiceSalt and pepper to tasteTortilla chipsHow to Make ItStep 1In a small bowl, combine peppers, onion, corn, garlic and cilantro.

How to Make ItStep 1Preheat oven to 375°F.Step 2Muddle 3 tablespoons sugar and basil sprigs together vigorously in a small saucepan. Peel, pit, and chop 2 plums; add chopped plums and 1 teaspoon cornstarch to pan. Bring mixture to a boil; reduce heat, and simmer 6 minutes or until plums are very tender.