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Edamame with Scallions and Sesame

on April 03, 2020

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Instant Pot Chilli

Yes! Dump it and cook it. So hands off. Would definitely cook again! Use leftovers as the filling for baked sweet potato boats. Substitutions: - Ground turkey instead of beef Recipe originally from: Instant Pot Miracle: From Gourmet to Everyday, 175 Must-Have Recipes. Authorized by Instant Pot

Coconut Curry Chickpeas with Pumpkin and Lime

YIELD 4 to 5 servings TIME 30 minutes Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas. It’s a rich, creamy curry that you can eat on its own, or serve over rice or couscous. If you want to incorporate more vegetables, stir in some spinach, baby kale or sliced green beans during the last few minutes of cooking, letting them soften in the sauce. INGREDIENTS 3 tablespoons neutral oil, such as sunflower or canola 1 large onion, chopped 2 jalapeños, seeded or not, thinly sliced *used a sprinkle of cayenne 1 bay leaf 1 knob ginger (about 1 inch), minced 4 garlic cloves, minced 1 1/2 teaspoons garam masala 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 2 (15-ounce) cans chickpeas, rinsed 1 (13.5-ounce) can coconut milk (do not use light coconut milk) *agree - the full fat coconut milk made it creamy and decadent 1 (13.5-ounce) can pumpkin...

NYT Tomato and White Bean Soup With Lots of Garlic

Loved that this basically was made with two cans. Super easy and felt much heartier than most tomato soups. INGREDIENTS 10 garlic cloves ¼ cup extra-virgin olive oil 2 (14-ounce) cans white beans, such as cannellini or great Northern, including their liquid 1 (28-ounce) can crushed tomatoes 1 cup stock or water, plus more as needed - didn't do this Kosher salt and black pepper Heavy cream, for serving - didn't use this PREPARATION Peel the garlic, then smash the cloves using a meat pounder or the bottom of a heavy skillet until wispy and flat. In a medium saucepan over medium-low heat, heat the olive oil, then add the crushed garlic, and cook, smashing with the back of a wooden spoon and stirring occasionally, until golden brown and beginning to stick to the bottom of the pan, 3 to 5 minutes. Add the white beans and their liquid, crushed tomatoes, stock or water, and season with salt and pepper. Bring to a boil, then partly co...

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Edamame with Scallions and Sesame

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