Instant Pot Coconut Curry Lentil Tomato Soup

Print Save Instant Pot Coconut Curry Lentil Tomato Soup Recipe Embed Ingredients 1 tablespoon Barleans Organic Virgin Coconut Oil 1 tablespoon Minced Dehydrated Onion Flakes 1 teaspoon Minced Dehydrated Garlic 1/2 teaspoon Ground Ginger 1 tablespoon Madras Curry Powder 1/4 teaspoon Crushed Red Pepper Flakes 1 cup Autumn Blend Lentils 1 14.5 ounce can Diced Tomatoes 1/2 cup Minced Fresh Cilantro, plus more for serving 1 13.5 ounce can Light Coconut Milk, shaken well & divided 3 cups Vegetable Stock, or water Kosher Salt and Black Pepper, to taste 1 Lime, sliced in wedges for serving, optional Directions Plug in the Instant Pot and set to "sauté" setting. Add the coconut oil, dehydrated onion flakes, garlic, ginger powder, curry powder, crushed red pepper flakes. Mix well then add in the dried lentils, can of diced tomatoes, minced cilantro, coconut milk (reserve 2 tablespoons for topping) and vegetable stock. Stir well. Seal lid with pressure valve closed. Cook on manual for 15 minutes. Once the soup is done and the Instant Pot beeps, carefully turn to Quick Release. When the valve drops, remove the cover carefully, and stir the soup. Season with kosher salt and ground pepper as needed. Ladle into bowls. Top with a touch of the coconut milk, garnish with remaining fresh cilantro and squeeze a wedge of lime if desired.   Recommended Instant Pot 7-in-1 Multi-Functional Pressure Cooker Dreamfarm Supoon via Food Fanatic https://ift.tt/2KCZkzQ Food Fanatic

Baked Queso Fresco

Print Save Baked Queso Fresco Recipe Embed Ingredients 1 wheel Queso Fresco 1 cup Salsa Verde Corn Chips, or tortillas, for serving Directions Preheat oven or outdoor grill to 350°F. In an oven or grill-safe dish, place the wheel of queso fresco. Top with salsa and bake or grill for 20 minutes or until cheese is heated through and salsa is bubbly. Serve with chips for dipping or use as a taco filling.   Recommended Le Creuset Jelly Roll Pan Le Creuset Skillet Lodge Cast Iron Skillet via Food Fanatic https://ift.tt/2MxegwM Food Fanatic

Gluten Free Chicken Salad Zucchini Boats

Print Save Gluten Free Chicken Salad Zucchini Boats Recipe Embed Ingredients 3 cups Cooked Shredded Chicken 1/3 cup Green Onions, chopped 1/4 cup Nonfat Plain Greek Yogurt 1/4 cup Light Mayonnaise 1 teaspoon Chopped Fresh Rosemary 1/4 teaspoon Fresh Dill 1/8 teaspoon Salt 2 Zucchini Squashes Shaved Parmesan Cheese, for topping Directions Place the chicken, green onion, yogurt, mayo, rosemary, dill weed, and salt into a food processor. Process it until it's a fine consistency. Place in the fridge to chill for at least an hour. Cut the zucchini in half, then lengthwise. Scoop out the inside to make the boat. The inside can be chopped up and added to your chicken salad if you prefer. Add the chicken salad to each zucchini boat and top with cheese. Chill in the fridge or serve immediately.   via Food Fanatic https://ift.tt/2tDeATE Food Fanatic

Homemade Almond Joy Cookies

Print Save Homemade Almond Joy Cookies Recipe Embed Ingredients 14 ounces Sweetened Shredded Coconut 14 ounce can Sweetened Condensed Milk 1 cup Roasted Almonds, salted, coarsely chopped 2 cups Semisweet Chocolate Chips, 12 ounce package Directions Preheat oven to 350°F. Line baking tray(s) with parchment paper and set aside. In a large mixing bowl, combine the coconut and the sweetened condensed milk. Mix in the almonds. Scoop the mixture on the baking tray, about two tablespoons per scoop. Leave an inch between the cookies. Gently press the top of each mound. (Wet hands first to prevent sticking.) Bake the cookies until golden brown, 14 to 16 minutes. Let cool completely. Prepare another baking tray lined with wax or parchment paper. In a microwave-safe bowl, melt the chocolate chips according to package directions. Hold a cookie and dip half of the cookie in the melted chocolate. Place on the prepared baking tray. Alternatively, use a spatula or knife to spread some chocolate on each cookie. Let the chocolate set well, at room temperature or in the refrigerator.   Recommended Le Creuset Jelly Roll Pan Demarle Silpat Non-Stick Baking Mat Cuisinart Stainless Steel Mixing Bowls OXO Good Grips Medium Cookie Scoop via Food Fanatic https://ift.tt/2Kw4e1T Food Fanatic

Mixed Berry Tart

Print Save Mixed Berry Tart Recipe Embed Ingredients 1 sheet Puff Pastry, thawed according to package 12 Strawberries, hulled and sliced 1/2 cup Blueberries 1/2 cup Raspberries Directions Preheat oven to 400°F. Line baking sheet with parchment paper. Roll out puff pastry into a rectangle. Place on baking sheet. Cut a line around the edge of puff pastry, 1/2-inch from the edge to make a border. Arrange strawberries on top of puff pastry. Add blueberries and raspberries. Bake for 12-15 minutes or until golden brown. Serve warm and ENJOY!   Recommended 360 Bakeware Jelly Roll Pan Demarle Silpat Non-Stick Baking Mat Misen Chef's Knife via Food Fanatic https://ift.tt/2lyHTSU Food Fanatic

Baked Churro Doughnuts Recipe

Print Save Baked Churro Doughnuts Recipe Embed Ingredients 2 1/2 cups All-Purpose Flour 1 teaspoon Salt 2 teaspoons Baking Powder 1 tablespoon Ground Cinnamon 1/8 teaspoon Ground Nutmeg 2 tablespoons Unsalted Butter, melted 6 tablespoons Vegetable Oil 1/2 cup Brown Sugar 1/4 cup Granulated Sugar 2 large Eggs, room temperature 1 teaspoon Pure Vanilla Extract 1 cup Milk, room temperature For the Coating: 1 1/2 tablespoons Ground Cinnamon 1/2 cup Granulated Sugar Directions Preheat the oven to 400°F. Lightly grease 2 doughnut pans. In a medium bowl, mix together the flour, salt, baking powder, cinnamon, and nutmeg. Stir to combine and set aside. In a larger bowl, mix together the melted butter, oil, both sugars, egg, vanilla extract, and milk together. Stir until well-combined. Pour in the flour mixture and mix until just combined. It is okay if there are a few lumps in the batter. Evenly divide the batter into the doughnut wells. Bake for about 12 – 14 minutes, or until they are golden brown and spring back when lightly touched. Pour your cinnamon sugar mixture into a gallon bag and add the freshly baked doughnuts. Shake to coat. You may need to do this in batches, but work quickly as the doughnuts should still be very warm for the sugar to adhere. Place on a baking sheet to cool completely. Recommended Cuisinart Stainless Steel Mixing Bowls OXO Good Grips 9-Inch Whisk Le Creuset Jelly Roll Pan via Food Fanatic https://ift.tt/2yHzrtV Food Fanatic

Carrot Soup Recipe

Print Save Carrot Soup Recipe Embed Ingredients 2 teaspoons Olive Oil 1 medium Onion, chopped (about 1 cup) 3-4 cloves Garlic, crushed 1 1/2 pounds Carrot, peeled and cut into 2 inch chunks (8-10 carrots) 3 1/2 cups Chicken Stock 3/4 cup Milk, (I used 2%) 1 1/2 teaspoons Dried Dill Sour Cream, or Greek Yogurt, for serving Directions For the Stovetop: In a large saucepan over medium heat, heat the olive oil and add the onion and garlic. Saute for 3-4 minutes until tender. Add the carrots and chicken stock and bring to a boil. Cover, lower the heat, and allow to simmer for 30-40 minutes or until the carrots are tender. Using an immersion blender, puree the soup until smooth. Stir in the milk and the dill. Serve with sour cream or Greek yogurt. For the Slow Cooker: In a large saucepan over medium heat, heat the olive oil and add the onion and garlic. Saute for 3-4 minutes until tender. Transfer them to the crock of your slow cooker and add the carrots and chicken stock. Cook on low for 6-8 hours, or high for 3-4 hours. Using an immersion blender, puree the soup until smooth. Stir in the milk and the dill. Serve with sour cream or Greek yogurt. For the Instant Pot: Press the saute button on the Instant Pot and adjust it to low heat. Add the olive oil, onions and garlic, and saute, stirring, for 3-4 minutes or until tender. Press the cancel button to turn off the heat. Add the carrots and chicken stock. Secure the lid on the Instant Pot and adjust the valve to the sealing position. Cook on high pressure for 10 minutes, and then quick release the pressure when the cook time is finished. Using an immersion blender, puree the soup until smooth. Stir in the milk and the dill. Serve with sour cream or Greek yogurt. Recommended Misen Chef's Knife Le Creuset 3-quart Stainless Steel Saucepan KitchenAid Slow Cooker Instant Pot 7-in-1 Multi-Functional Pressure Cooker via Food Fanatic https://ift.tt/2ttIIRl Food Fanatic

Guacamole Veggie Tacos

Print Save Guacamole Veggie Tacos Recipe Embed Ingredients For the Guacamole: 2 Avocados, peeled and pitted 1/4 cup Chopped Red Onion 1/8 cup Chopped Cilantro 1/2 tablespoon Fresh Lime Juice 1/2 teaspoon Garlic Powder 1/2 Jalapeño, seeded and diced For the Tacos: 8 Flour Tortillas, small. I like to use street taco size, so if you use those you'll use about 12 1 1/2 cups Seasoned Black Beans 1 Red Bell Pepper, seeded and chopped 1 Yellow Bell Pepper, seeded and chopped 1 Poblano Pepper, seeded and chopped For Garnish: Crushed Red Pepper Flakes Minced Fresh Cilantro Lime Wedges Directions In a medium bowl, mash avocado with the back of a fork until desired consistency. I prefer mine a little chunkier! Stir in red onion, cilantro, lime juice, garlic powder and jalapeño for the guacamole until combined. Season with salt and pepper to taste. To assemble the tacos, add 2 to 3 Tbsp of guacamole to each flour tortilla in the center of the tortilla. Add even amounts of black beans, red bell pepper, yellow bell pepper, and poblano pepper to each tortilla. Garnish with red pepper flakes and cilantro. Serve with lime wedges.   Recommended Cuisinart Stainless Steel Mixing Bowls Dreamfarm Smood Misen Chef's Knife Dreamfarm Supoon via Food Fanatic https://ift.tt/2ywCBRg Food Fanatic