I was watching Jacques Pepin on TV and he made this Red Cabbage Pistachio & Cranberry Salad with Blue Cheese. I thought that it sounds really good and he made an interesting but simple dressing for it that interested me so I wanted to try his recipe. It delicious and very balanced. I think most people would enjoy it. I didn’t have walnut oil so I didn’t add it but it still came out delicious. I guess it would be even better with walnut oil! Will add the walnut oil next time!
Ingredients for 4 servings
1 small head red cabbage – core removed, sliced thin
1/2 cup pistachios
1/2 cup cranberries
1 1/2 teaspoons salt
1 teaspoon Tabasco sauce
1 Tablespoon apple cider vinegar
2 Tablespoons peanut oil
1 Tablespoon walnut oil
6 Tablespoons blue cheese
3 Tablespoons chives
Directions
in a large bowl add the oils, salt and tabasco and mix well till it emulsifies. Then add the cabbage, pistachios and cranberries. Carefully add in the blue cheese and toss. Serve
Jacques Pepin’s Red Cabbage Pistachio Cranberry Salad with Blue Cheese
It’s DELICIOUS and easy to make!
A SPECIAL THANKS to Jacques Pepin for sharing this wonderful recipe!
I heard great things about the Delish Recipe for Lemony Lemon Brownies. I wanted to make them but I don’t need so much dessert in the house or eat such a big piece so I converted the recipe into bites by cutting the recipe in half and using a mini cupcake pan.. The only alternation to the recipe (besides cutting the whole recipe in half) was that I added a 1/4 teaspoon of baking powder so my bites would have a little bit of fluff to them since they are so tiny. I have to say that this really is a FORKING DELICIOUS Lemony Lemon Bites recipe. I thought 350 might be too high for the tiny bites so I reduced the oven temperature slightly to 325 F and the bites were done in ten minutes. This recipe make 10 tiny mini Lemony Lemon Bites.
Ingredients for ten (tiny) servings
1/4 cup unsalted butter – room temperature
1/4 cup + 1/8 cup sugar
1 egg
1 Tablespoon – fresh squeezed lemon juice
1 Tablespoon – fresh lemon zest
1/4 cup + 1/8 cup flour
1/4 teaspoon baking powder
pinch sea salt
2 Tablespoons fresh squeezed lemon juice (tart lemon glaze)
Set oven to 325 degrees F. Spray a mini cupcake pan with non stick spray and set to the side.
In a medium bowl mix the butter with the sugar till smooth and then mix in the egg till smooth. Add the lemon zest, lemon juice, flour salt and baking powder and mix till smooth. Use an extra small scooper or a teaspoon and fill mini cupcakes about three quarters full. This should make about ten mini cupcakes. These cupcakes cook up very fast. If you overtake them they could come out dry. I put mine on the middle rack of the oven. Mine were very moist and done in only ten minutes.
Make the Tart Lemon Glaze.
In a medium bowl mix together the lemon juice, remaining lemon zest and powdered sugar. You can either pour it over the cupcakes (when they are cool) or spoon the glaze over them.
Lemony Lemon Bites
A Special THANKS! to DelishRecipes.net for your amazing Lemony Lemon Brownie Recipe. It’s FORKING SCRUMPTIOUS!
I came across Burmese Samusa Soup recipe from Food & Wine Magazine by Desmond Tan. I thought the recipe sounded interesting and different. I happen to have a bunch of home made turkey stock in my freezer so I wanted to make the vegetarian soup turkey based as I felt those flavors would be great with turkey and they are! I am so tired now of Thanksgiving flavors and I want something different with my turkey. There isn’t much Burmese food to be found in Phoenix but the few plates of Burmese dishes I came across were unusually delicious so I really wanted to make this recipe. I made very few changes to the recipe besides not using vegetable broth. I used less oil and instead of adding a potato to the soup I spiral cut a potato and fried it. The original recipe is vegetarian and instead of crispy potatoes on the top they add a samosa to the top.
Ingredients for around 4 servings
1 teaspoon cumin seeds – toasted 30 seconds and grind
1 teaspoon black mustard seeds – toasted and grind
3 Tablespoons vegetable oil
3-4 dried chiles
2 bay leaves
1 medium onion chopped
12 garlic cloves – chopped
1 Tablespoon salt
1 1/2 teaspoon paprika
1 teaspoon turmeric
1/2 cup water
1/4 cup chick pea flour
6 cups broth(I used my home made turkey stock but original recipe calls for vegetable broth)
1/2 cup tamarind water (1 heaping Tablespoon tamarind pulp 3/4 cup boiling water and strain)
1/2 cup lentils (I forgot what kind he used but I used red)
1 potato ( I spiral cut mine and fried it but you can remove skin and dice and add to soup)
2 red Thai peppers or 1/2 a jalapeño – chopped
fresh mint – for finishing
sliced cabbage – for finishing
fresh cilantro – for finishing
fresh mint- for finishing
Thai Chili – for finishing
Lime wedges – for finishing
Directions
Toast the cumin and black mustard seeds for around 30 seconds in a medium high heat sauce pot and then grind them and add them back to pan.
Add the vegetable oil, and onion and let that cook around 25 minutes stirring occasionally.
Next add chopped garlic, salt, paprika, turmeric, water, chickpea flour, broth or stock, tamarind water, lentils, potato, Thai or Jalapeño pepper, farm masala and mix well. Turn down to medium heat and let it go till lentils are cooked and potato is tender.
Serve immediately and serve with fresh mint, fresh cilantro, lime wedges, sliced cabbage and Thai Chili peppers,
Burmese Style Turkey Soup
A special THANKS to Food & Wine Magazine. and Desmond Tan for this wonderful and delicious recipe.
I had beets, red grapefruits, fresh mint and a watermelon radish in the refrigerator and that is how I came up with this recipe. It’s sort of light and tasty with textures. I think most people would like it.
Ingredients for around 6 servings
1 medium/small watermelon radish – sliced very thin on a mandolin (this gets fried and is used for finishing)
neutral oil for frying
1 lb beets – peeled – roasted and cut in wedge shapes like pieces of citrus
2 cups red grapefruit supremes and the fresh squeezed juice from the flesh around the segments
1 cup radish sprouts
1/4 cup (loose) fresh mint – torn (for finishing)
1/4 cup feta cheese – crumbled (for finishing)
1/4 cup red grapefruit juice (squeezed from the flesh that was around the segments from your grapefruits (dressing)
1 Tablespoon extra virgin olive oil (dressing)
1 Tablespoon tahini (dressing)
1 1/2 teaspoons red Aleppo pepper (dressing)
1/2 teaspoon paprika (dressing)
small pinch ground allspice (dressing)
1 1/2 teaspoons date syrup (you can substitute honey or sugar) dressing
small pinch cinnamon (dressing)
1/8 teaspoon ground coriander (dressing)
I Tablespoon chopped fresh mint ( dressing)
1 garlic clove -ground to paste or microplane (dressing)
Directions
Set oven to 400 degrees F if your beets aren’t roasted yet. The peeled beets get wrapped in foil with some water and go on a tray that can catch some liquid if they leak. They need to stay in the oven till fork tender. Depending on their size and age the timing will differ. Beets usually take one hour – one and one half hours. If you have very large beets you might want to cut them in half. When the beets are cool enough to handle cut them in wedges that are similar to citrus segments and set to the side.
Get a pot on medium heat with around an inch and a half of oil. You should use a thermometer and when the oil get to 200 you can start frying if your radish are sliced paper thin. You do need a pan lined with paper towels or a cooling rack for the beets to drain on. You can fry about a third of the beets at a time. They are done with they turn into a small flower shape like in the picture. Repeat till they are done and set the fried radish to the side.
Make the dressing. The grapefruit juice, olive oil, tahini, pepper, paprika, allspice, date syrup, mint, garlic, cinnamon, coriander all get blended together. I don’t think they need anymore salt or pepper but feel free to add some if you want.
When you are ready to serve dress the bottom of your serving plate with dressing. Add the beets, grapefruit and radish sprouts. Then it gets topped with some crumbled feta cheese, torn mint and the crispy fried radish.
Red Grapefruit Beet Salad with Fried Crispy Radish Feta Radish Sprouts and Red Grapefruit Tahini Mint Dressing
I got inspired to make this recipe because I was thinking about making Sichuan Chili Chicken but needed a vegetable instead of chicken for dinner…So I thought I could make cauliflower taste like Sichuan Chili Chicken and I DID! I made a batter for the cauliflower and just cooked it off in the oven. The green beans got sort of fried on a pan. You can’t make substitutes here or it won’t taste right. The peanut oil and Szechuan peppercorns are essential.
Ingredients for around 4 portions
1 medium cauliflower – break down in florets
4 Tablespoons peanut oil
1 Tablespoon soy sauce
1 Tablespoon sugar
2 Tablespoons Szechuan peppercorns – crushed
3 garlic cloves -ground to paste or microplane
4 Tablespoons corn starch
1 egg white
6 oz green beans – trimmed
1 jalapeno – chopped
2 Tablespoons peanut oil
1 1/2 teaspoon soy sauce
1 1/2 teaspoon sugar
1 Tablespoon Szechuan peppercorns – crushed
2 garlic cloves – ground to paste or microplane
3 Tablespoons chili sauce like sambal – (or to taste)
non stick spray
2 Tablespoons fresh cilantro – chopped
Directions
Set oven to 375 degrees F. Spray a sheet pan with non stick spray and set to the side.
Ina large bowl mix together 4 Tablespoon peanut oil, 1 Tablespoon soy sauce, 1 Tablespoon sugar, 2 Tablespoons Szechuan peppercorns, 3 garlic, egg white and corn starch. Mix well. add the cauliflower and mix till coated. Lay the cauliflower on the sheet tray in a single layer leaving a little room around each floret. They go in the pre heated 375 degree F oven until cooked though and brown and slightly crispy. (in my oven on the middle rack this took 45 minutes but timing can differ)
While the cauliflower is cooking in a small mixing bowl mix together the remaining peanut oil, soy sauce, sugar, Szechuan peppercorns together and heat it up in a small fry pan on medium high heat. When the oil is hot add the green beans and jalapeño. Cover with some foil so it can steam the green beans tender. This willl only take a few minutes. Add the garlic and take off heat.
Stir the cauliflower and green beans with chili sauce and finish with cilantro. Serve immediately.
Sichuan Inspired Chili Cauliflower and Green Beans
I read a recipe for Turkish Red Lentil soup from a Magazine and I thought those flavors would be really great with chicken. Then I read about a dozen different recipes for Turkish Lentil Soup to get different ideas but honestly the majority of the recipes were almost the same and all of them were vegetarian. I jotted down the spices used and adjusted to what a one pot recipe would need with a 4 pound tray of chicken thighs would need and it came out FORKING DELICIOUS! Flavors are nailed perfect and the chicken is falling. apart tender and is very flavorful. The sauce even reheats well and doesn’t turn thick or get loose either. It’s slightly spicy from Aleppo pepper and turns almost creamy without dairy or cream after you blend. Everyone will love this! This recipe makes 6 smaller dinner portions. That measured out to be 4 ounces a serving with plenty of delicious sauce. I’d suggest a salad, rice and or vegetables to serve with. I do need to note that the skin from the chicken will not be edible…but it is the secret that gives amazing flavor to the dish.
Ingredients for 6 portions
4 lbs chicken thighs with skin and bone (a typical tray of chicken thighs from Safeway is usually around 4 lbs of 8 thighs and usually ((but not always)) cost only 99 cents a lb)
1 large sweet onion – diced
13 garlic – chopped fine
2 Tablespoons tomato paste
2 Tablespoons paprika
1 teaspoon ground cumin
1/2 cup red lentils (inspected and rinsed)
1 Tablespoon white rice
1 cup water
20 grape tomatoes – cut in half
1 Tablespoon kosher salt
1 Tablespoon granulated garlic
1 teaspoon paprika
1 teaspoon Aleppo pepper
1/2 teaspoon ground black pepper
2 teaspoons olive oil – finishing
2 teaspoons Aleppo pepper – finishing mixed with oil
1 teaspoon paprika – finishing mixed with oil
1/4 cup mint leaves (loose) – torn – finishing
1 lemon cut in 6 wedges for serving
Directions
Set oven to 350 degrees F.
In a large mixing bowl mix together the tomato paste, paprika, cumin, water and 1 teaspoon Aleppo pepper, lentils, rice, onions and fresh garlic. Add this mixture to a large baking dish or half buffet pan. Place the chicken thighs over the mixture in an even layer. Sprinkle the salt, granulated garlic, 1 teaspoon paprika, 1 teaspoon Aleppo pepper and half a teaspoon black pepper over the chicken somewhat evenly. Cover the pan tight with foil (or a lid). This stays in the oven till the lentils are broken down and the chicken is at least 165 degrees but I don’t like dark meat chicken till it’s at least 180 degrees F. I make these dishes all the time and on a middle rack in my oven I find these dishes are usually perfect in two and a half hours.
You remove the chicken from the pan. and let it cool so you can remove the skin and meat from the bone. Blend the lentil mixture till smooth. Top with torn mint leaves and serve with a lemon wedge.
I came across a Tomato Chutney recipe and thought of it as an Indian flavored tomato sauce that is used like a salsa or condiment. I started researching different recipes for tomato chutney so I would know what ingredients I’d want to use. Of course tomato chutney is vegetarian and wouldn’t be used the way I’m using it here but it is really delicious this way. Tomato chutney is a sweet, sour and spicy tomato sauce. I didn’t add sugar but used golden raisins for sweetness. It’s something different and delicious that you might want to try. I really got the one pot dishes down and they come out Forking GREAT. However the chicken skin in these dishes is not edible but gives off amazing flavors to the dish. The chicken is always moist and flavorful and leftover heat up moist , tender and flavorful too. This recipe will make about 4 dinners with sauce of about 4 oz of chicken each with around 6 ounces of leftover moist flavorful chicken that you can use for maybe two lunches. I would suggest to serve with a salad or maybe some rice or potato.
Ingredients for 4 servings plus around 6 ounces of extra chicken
1 medium sweet onion – diced
13 garlic cloves – fine chopped
25 curry leaves (curry leaves are controversial in cooking. Some chefs pull them out like bay leaves and other chefs chop up…I chopped them up fine and they were very good in the dish) – fine chopped Or whole if you want to remove.
1 teaspoon ground cumin
2 teaspoons yellow mustard seeds
1/2 teaspoon crushed red pepper or to taste…you might want more or less depending on your tolerance for spicy food.
1 teaspoon gram masala
1 teaspoon ground ginger
1 teaspoon fennel seeds
2 cups crushed tomatoes
1/2 cup golden raisins
1/2 cup apple cider vinegar
4 1/2 los chicken thighs – (with bone and skin)
1 Tablespoon kosher salt
1/2 teaspoon ground black pepper
1 Tablespoon granulated garlic
1 teaspoon paprika
Directions
Set oven to 350 degrees F.
In a large baking dish or buffet half pan add the onion, garlic, curry leaves, cumin, mustard, red Chile, garam masala, ginger, fennel, tomatoes, raisins, vinegar and add the chicken thighs in a single layer on the top skin side up. Sprinkle evenly the salt, pepper, granulated garlic and paprika over the chicken. Cover the pan tightly with foil.
Put in pre-heated 350 degree F oven on the middle rack. Timing may differ but in my oven this was perfect in two and half hours. You must cook till the chicken is at least 165 degrees F to be safe to eat…but I prefer my dark meat chicken cooked at least 180 degrees…..I think that you will too if you try it.
When you take this pan out of the oven be careful not o burn yourself. You should remove the thighs so they will cool some so you can remove the meat from the bones and skin. The fat from the chicken does not mix with the sauce and you need to spill the chicken fat off. Either by letting it cool to room temp and chilling over night in the refrigerator and scrapping the fat off the top….OR you can just tilt the pan and let the fat run out.
Tomato Chutney One Pot Chicken
If you enjoy sweet sour spicy and flavorful then you should enjoy this.
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Indian style beets
Battered Epazote Leaves and Onion Petals Lima Beans with Tomatoes and Tomato Bomba Vinaigrette Fat Free Sugar Free Forking DELICIOUS Chipotle Blueberry BBQ Black BeansForking Awesome Tomatillo Salsa with Pickled Cascabella PepperNorth African Style Spicy Carrots and Chick Peas Side DishForking Awesome Pickled Cascabella PeppersOne Pot Za’Atar Chicken with FreekehAsian Style Lettuce Wraps with Miso Tahini SauceCook’s Illustrated Hand Rolled Ravioli Fat Free Creamy Polenta Topped With Crispy MushroomsLeek Salad with Mustard Vinaigrette Forking EZ One Pot Southwest Chicken and Corn Horseradish mashed cauliflower Baked Asian Seasoned Broccoli and Cauliflower BitesRoasted Choyote Squash with Golden Raisins Coconut & Almonds in Pomegranate Cocoa Vinaigrette
Huitlacoche and mushroom stuffed corn crepe
Forking BEST ever roast beefBaked Cheesy, Fluffy, Crisp Piped Fries and Huitlacoche Corn Salsa Huitlacoche Stuffed EggsForking Awesome nitrate-Free Pastrami Eye RoastGerman Almond Apple Cake based on Milk Street Magazine Recipe
I came up with this recipe because I only had potatoes and only had leeks and cabbage in my refrigerator….So I looked up cabbage, leeks and potatoes and I found out it’s a traditional Irish Dish of basically mashed potatoes mixed with kale or cabbage. Everybody makes it different and often colcannon has a big pool of melted butter on the top. Some people boil all the vegetables and other people fry the vegetables. I think cabbage is most delicious roasted so I roasted the cabbage and fried the leeks. I also have a little trick that makes mashed potatoes taste better and I add two medium cooked egg yolks. It came out Forking delicious! I wish I could give you a sample to try. If you make this exactly the way I did you will love it!
Ingredients for around 6 servings
1 smaller cabbage – peel of outer leaves, remove core and dice into about 1/2 inch dices
1/4 cup extra virgin olive oil (goes on cabbage)
2 leeks – trimmed (root and all the dark green removed, peeled, cut in half long ways and then cut each half long ways again and slice thin. Put in a large bowl of water and wash away any dirt and drain)
5 potatoes – peeled and cut down into about 6 pieces each (mne weighed 1 1/2 pounds)
3 cloves of garlic – chopped (this goes with the potatoes to boil)
2 eggs – (wash eggs and they go in the water last 6 minutes of boiling the potatoes ((you are only using the yolks))
3 oz unsalted butter (goes into potatoes)
2 Tablespoons cream cheese (use a quality brand like Aria that is free of preservatives and stabilizers) ((I almost never have milk or cream in my house so I use aria because it’s basically cream)
1/4 teaspoon ground white pepper (for potatoes – or to taste….your taste may differ….but this is perfect)
1/4 teaspoon course sea salt (for potatoes – or to taste…your taste may differ but this is perfect…love course sea salt…..it’s my second favorite salt…..Blue Persian is even better)
1 oz unsalted butter (this is to fry leeks)
1/4 teaspoon course sea salt (to season leeks)
1/8 teaspoon ground white pepper (to season leeks)
fresh ground sea salt to taste (just a very small amount to season cabbage)
fresh ground black pepper (just a small amount to season cabbage)
Directions
Set oven to 450 degrees F.
Cabbage goes on a baking sheet and gets sprayed well with olive oil. It goes in the oven till soft and charred (This took 30 minutes in my oven on the middle rack….yours may differ)
While the cabbage is roasting boil the potatoes with the chopped garlic and season the water well with course sea salt) the potatoes should be done in around 15- 20 minutes depending on size. In the last 6 minutes add the eggs. Remove the eggs after 6 minutes…(or you can cook longer like 10 minutes if you only like we’ll done eggs…and rinse in cold water and set to the side.) When the potatoes are tender remove them from the water and mash by hand with the butter and cream cheese. Add the egg yolks and 1/4 teaspoon (or to taste) of salt and white pepper.By now the cabbage is done and season it lightly with salt and pepper and mix it into the potatoes….set to the side.
Melt the last ounce of butter in the pot and add the drained leeks…..Stir and cover loosely. They will be done very quickly like in three minutes. Add them to the mashed mixture and enjoy!
Leek and Cabbage Colcannon
Everyone will love this!
Leftovers can be fried into patties and can be turned into a dish called Bubble and Squeak
I had a great idea and went with it. If you enjoy Chicken Pho then you most likely will enjoy this recipe. I thought I could make something that taste like Pho Ga as a one pot dish and I FORKING DID! I do note that this recipe make around four bowls that contain about four ounces of chicken meat each with about 6 ounces of tender flavorful leftover chicken that you can use for maybe two lunches. This comes out soupy but it has more vegetables to it than soup. This is not PHO but it is Pho Flavored. I didn’t add rice noodles to the dish and instead added thinly cut onions and cabbage and on my second serving added some spiral cut zucchini that I liked very much. It came out delicious and it only took 2 1/2 hours in the oven. Again if you consider 4 oz of dark chicken a dinner then you will get 4 dinners and two lunches of leftover chicken. Or you can serve this over some rice noodles or rice and stretch this to be 6 meals. I do also note that the chicken skin will not be edible but it is what gives amazing flavor to this dish.
Ingredients for almost 6 meals
1 large sweet onion – sliced very thin
1/2 smaller cabbage head – core removed – sliced thin
1 carrot – peeled- shredded (long shreds if you can)
13 garlic cloves – fine chopped
1 teaspoon ground cardamon
1 teaspoon ground coriander
1 teaspoon ground ginger
1/4 teaspoon ground star anise
1/4 teaspoon ground cinnamon
1/2 teaspoon ground white pepper
1 Tablespoon dark brown sugar
1 cup water
4 1/2 lbs chicken thighs (with bone and skin)
1/2 teaspoon ground black pepper
1 Tablespoon kosher salt
1 Tablespoon granulated garlic
Directions
Set oven to 350 degrees F.
In a large baking pan or 1/2 buffet pan add the onions, cabbage, carrot, garlic cloves, cardamon, coriander, ginger, star anise, cinnamon, white pepper, sugar, water and place the chicken thighs skin up in a single layer. On top of the chicken thighs sprinkle them as even as you can with the kosher salt, black pepper and granulated garlic. Cover tightly with foil and place on a ,middle rack in the pre-heated oven. Mine were perfect for me at 2 1/2 hours but your oven, pan and doneness of the chicken might differ. To be considered safe to eat the chicken must reach at least 165 degrees F. I don’t like the dark meat until it’s very soft and comes off the bone easily. I strongly prefer the chicken to reach 180 or even slightly more. It always is delicious, tender and flavorful. It always comes out so good that it even re-heats amazing.
You are going to have to let the chicken cool down for30-60 minutes to clean off the bone and skin…If you are eating now then you might want to use a paper towel and blot the fat off that is on the top.
You can serve now. But I think that this dish is better for the next day. Let it cool to room temperature and refrigerate over night so you can easily scrape off the fat at the top of container.
Healthy Light Vietnamese Inspired Chicken one Pot Stew
Serve like Pho with cilantro, mint, lime, jalapeño, hoisin, fish sauce and sriracha. The next day I served it with some spiral cut zucchini that I salted in a colander and left out on the counter at least 30 minutes so the water in the zucchini ran out. The zucchini turns more like noodles that way. The dish was much prettier and maybe even better that way.
This is healthy light delicious and easy to prepare. You will be surprised that it is so darn flavorful.
