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One-Pot Pasta Wonder
Dinner American

One-Pot Pasta Wonder

4.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium-high heat. Add sausages and brown on all sides, 3 to 5 minutes. Add garlic; saute for a few seconds, until fragrant, but not burned. Add wine and cook, covered, until wine has reduced, 4 to 5 minutes.
  2. 2 Add diced tomatoes, chicken stock, and cayenne powder. Stir well, cover, and simmer for 5 minutes. Stir in uncooked pasta until well combined, cover, and cook for 5 minutes.
  3. 3 Add mushrooms, parsley, and basil. Cook, covered, until pasta is tender yet firm to the bite, 5 to 7 minutes. Remove from heat, transfer to a serving dish, and toss with Romano cheese. Serve immediately.

By MARTINATHEDIVA

High-Protein Vegan Stir-Fry
Dinner

High-Protein Vegan Stir-Fry

4.4

Prep
20 min
Cook
35 min
Total
90 min

Instructions

  1. 1 Layer 2 folded dish towels on a cutting board and place tofu on top. Place 2 more folded dish towels and a heavy book on top. Press tofu for 5 to 10 minutes or longer. Cut into bite-sized cubes.
  2. 2 Heat a large nonstick pan over medium heat. Add tofu and dry-fry until golden on 1 side, about 5 minutes. Flip and cook until golden on the other side, about 5 minutes more.
  3. 3 While tofu is frying, whisk soy sauce, agave nectar, Dijon mustard, ginger, sesame oil, and cayenne pepper together in a bowl. Stir in the fried tofu, coating thoroughly in the marinade. Cover the bowl and refrigerate about 30 minutes or longer.
  4. 4 Combine water and quinoa in a small saucepan and bring to a boil. Reduce heat to medium and simmer until quinoa is fluffy and water has been absorbed, 13 to 15 minutes. Monitor the quinoa while it cooks; add extra water if necessary.
  5. 5 While quinoa is cooking, place sweet potatoes in a small saucepan and cover with 1 or 2 inches of water. Bring to a boil and cook for 3 minutes. Drain.
  6. 6 Combine cooked quinoa, tofu and marinade, cooked sweet potatoes, onion, and peanut oil in a large frying pan over medium-high heat. Cook, stirring constantly, until onion is soft, 3 to 4 minutes.

By rebeccalm89

Sweet and Tangy Cabbage Soup
Dinner

Sweet and Tangy Cabbage Soup

4.0

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat. Stir in cabbage, celery, onion, and garlic. Cook until onion is translucent, about 5 minutes. Stir in water and vegetable bouillon. Add diced tomatoes, tomato paste, and vinegar. Continue stirring, slowly adding sugar until broth reaches the desired sweetness.
  2. 2 Season soup with paprika, cayenne, rosemary, thyme, salt, and pepper. Bring to a boil; reduce heat and simmer until vegetables are tender, 40 minutes to 1 hour.

By Aureliee

Jollof Rice with Beef
Dinner African

Jollof Rice with Beef

4.3

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Heat 2 tablespoons oil in a large pot over medium heat. Add onion, garlic, and ginger; cook and stir until softened, about 5 minutes. Add tomato paste and cayenne pepper; cook, stirring constantly, until dark and fragrant, about 2 minutes. Stir in tomatoes, 3/4 cup water, salt, and pepper. Cover and simmer over medium-low heat.
  2. 2 While the tomato mixture is simmering, heat remaining 1 tablespoon oil in a separate pot. Season stew meat with salt and pepper, then add to the pot and cook until browned, 1 to 2 minutes per side.
  3. 3 Stir meat into simmering tomato mixture. Add jasmine rice and pour in enough water to cover. Cover and cook over medium heat, stirring occasionally, until meat and rice are tender, about 30 minutes.

By aduani

Pan-Seared Veal Chop with Roasted Kale Pesto and Butternut Squash and Parsnip Puree
Dinner

Pan-Seared Veal Chop with Roasted Kale Pesto and Butternut Squash and Parsnip Puree

5.0

Prep
20 min
Cook
44 min
Total
84 min

Instructions

  1. 1 Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add butternut squash, parsnip, and onion; cook and stir until starting to brown, about 3 minutes. Stir in 2 cloves garlic; cook until fragrant, about 2 minutes.
  2. 2 Pour water into the saucepan. Add coriander, 1/2 teaspoon salt, 1/2 teaspoon black pepper, cayenne powder, and Chinese five-spice powder. Simmer until butternut squash is very soft, about 20 minutes. Remove from heat; drain excess liquid. Let cool slightly, 5 to 10 minutes.
  3. 3 Stir butter into butternut squash mixture. Puree with an immersion blender until smooth.
  4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  5. 5 Toss kale, walnuts, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together on a rimmed baking sheet.
  6. 6 Broil in the preheated oven until kale starts to brown, about 5 minutes. Cool slightly, about 5 minutes.
  7. 7 Combine kale mixture, 1/2 cup light olive oil, lemon juice, 3 cloves garlic, agave nectar, and red pepper flakes in a food processor; blend into a chunky paste.
  8. 8 Preheat oven to 450 degrees F (230 degrees C).
  9. 9 Combine 2 tablespoons olive oil, rosemary, and thyme in a large oven-proof skillet; heat over medium-high heat until lightly smoking. Season veal chops with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook in the hot oil until browned, about 2 minutes per side.
  10. 10 Transfer skillet to the preheated oven; roast chops until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 10 minutes. Transfer to a cutting board; let rest for 10 minutes.
  11. 11 Divide butternut squash puree between 2 large serving plates. Place 1 chop on each place; top with a heaping tablespoon of kale pesto.

By Steven Brach

Red Split Lentils (Masoor Dal)
Dinner Indian

Red Split Lentils (Masoor Dal)

3.9

Prep
25 min
Cook
98 min
Total
138 min

Instructions

  1. 1 Rinse rice in several changes of water and transfer to a container. Cover with water and let soak at room temperature, 15 minutes to 1 hour. Drain.
  2. 2 Combine 3 cups water with red lentils in a large pot over medium heat. Bring to a simmer, skimming any scum that collects on the surface. Stir in onion, cumin, coriander, salt, black pepper, cayenne, and turmeric. Reduce heat to low and simmer, partially covered, until lentils are tender, about 30 minutes.
  3. 3 Stir broccoli, tomatoes, peas, and salt into the pot. Continue cooking, stirring frequently, until lentils are soft, about 30 minutes more.
  4. 4 Combine drained rice with remaining 1 1/2 cup water in another pot; bring to a boil. Reduce heat to very low and simmer, covered with a tight-fitting lid, until rice is tender and liquid is absorbed, about 20 minutes.
  5. 5 Heat oil in a small skillet over medium heat. Add mushrooms, ginger, and garlic; cook and stir until fragrant, 3 to 5 minutes. Pour over lentils; stir to distribute. Cook lentils until flavors combine, about 5 minutes. Serve lentils with rice.

By katie