Type what you have

Ingredients

• ✓ water
• couscous
• kalamata olive
• red bell pepper
• sun-dried tomato
• oil
• feta cheese
• parsley

Instructions

1. 1 Bring water to a boil in a saucepan. Remove from the heat, and stir in couscous. Cover and let stand for 10 minutes, then fluff with a fork. Set aside to cool slightly.
2. 2 Mix olives, red bell pepper, sun-dried tomatoes, and couscous together in a bowl. Stir about 1 tablespoon liquid from olives and 1 tablespoon oil from sun-dried tomatoes into the couscous mixture until moistened. Add more oil as needed. Fold in feta cheese; sprinkle with parsley.

By DontWastetheCrumbscom

Ingredients

• ✓ water
• active dry yeast
• all-purpose flour
• olive oil
• salt
• all-purpose flour
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Place yeast in the bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together, then let sit until mixture bubbles and foams, about 15 minutes.
3. 3 Add 1 1/2 tablespoons olive oil and salt into the yeast mixture, followed by 1 1/2 cups flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.
4. 4 Turn dough out onto a floured work surface and form into a ball.
5. 5 Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to lightly cover with oil; cover bowl with foil and let rise until dough has doubled in size, about 2 hours.
6. 6 Once dough has doubled, remove from bowl and place onto a lightly floured work surface. Lightly pat into a flat shape about 1-inch thick. Use a knife to cut dough into 8 equal pieces.
7. 7 Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.
8. 8 Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
9. 9 Transfer the dough balls to a lightly floured work surface and sprinkle the tops with flour. One at a time, gently pat the dough with your fingers, forming a flat, round disc about 1/4-inch thick. Let the shaped dough rest for 5 minutes.
10. 10 Brush a cast iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay one round of dough into the hot skillet; cook for 30 seconds, then flip and cook for 1 to 2 minutes. Flip again and cook the first side for 1 to 2 minutes more, until both sides are golden brown.
11. 11 Stack cooked breads on a plate; when cool enough to handle, slice breads in half and open the pocket inside for stuffing.

By John Mitzewich

Ingredients

• ✓ water
• chickpea
• avocado
• sesame seed
• lime
• olive oil
• rosemary

Instructions

1. 1 Blend garbanzo beans, avocado, water, sesame seeds, lime zest, lime juice, olive oil, and rosemary in a blender until smooth.

By sueb

Ingredients

• ✓ water
• chickpea
• garlic
• lemon
• lemon juice
• vegetable bouillon
• tamari

Instructions

1. 1 Combine chickpeas, garlic, lemon zest, lemon juice, and bouillon in a food processor. Process until smooth. Add water as needed if hummus is too thick. Add tamari to taste.

By Mary Maynard

Ingredients

• ✓ water
• lemon juice
• olive oil
• whole wheat couscous
• kale
• tomato
• mushroom
• sumac
• salt

Instructions

1. 1 Pour water, lemon juice, and olive oil over couscous in a bowl; cover with plastic wrap and let stand until liquid is absorbed and couscous is softened, about 5 minutes.
2. 2 Mix kale, tomatoes, mushrooms, sumac, and salt into couscous mixture; refrigerate until cold, at least 30 minutes.

By orangejellybean

Ingredients

• ✓ water
• cannellini bean
• sun-dried tomato
• oil
• olive oil
• red wine vinegar
• lime juice
• rosemary
• garlic
• chile-garlic sauce
• honey

Instructions

1. 1 Blend cannellini beans, sun-dried tomatoes, olive oil, red wine vinegar, lime juice, rosemary, garlic, chile-garlic sauce, and honey together in a food processor or blender until smooth. Gradually add water while blending for a thinner dip.

By weedak

Ingredients

• ✓ water
• brown rice
• red bell pepper
• green pea
• raisin
• sweet onion
• kalamata olive
• vegetable oil
• balsamic vinegar
• dijon mustard
• salt
• black pepper
• feta cheese

Instructions

1. 1 Bring water and brown rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
2. 2 Combine bell pepper, peas, raisins, onion, and olives in a large bowl.
3. 3 Whisk oil, vinegar, and mustard together in a separate bowl.
4. 4 Stir brown rice and vinaigrette into bell pepper mixture; season with salt and black pepper.
5. 5 Top salad with feta cheese before serving.

By Anne

Ingredients

• ✓ water
• turkey sausage
• bacon
• onion
• garlic
• chicken broth
• chicken bouillon
• black pepper
• cauliflower
• kale
• half-and-half
• parmesan cheese

Instructions

1. 1 Cook the Italian sausage in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain off grease and transfer sausage to a plate.
2. 2 Cook bacon to the same pot until crisp, 3 to 5 minutes. Remove and drain, leaving about 2 teaspoons of bacon grease in the pot. Add onion and garlic and cook until soft and translucent, about 5 minutes.
3. 3 Return sausage and bacon back into the pot; stir in chicken broth, water, and bouillon cube. Season with pepper and simmer over low heat for 20 minutes. Stir in cauliflower and simmer until almost tender, about 5 minutes. Add kale and half-and-half; simmer until kale is wilted, about 5 minutes. Sprinkle with Parmesan cheese to serve.

By Jessica Grantham

Ingredients

• ✓ water
• falafel mix
• vegetable oil
• salt
• sour cream
• milk
• cucumber
• parsley
• salt
• salad green
• tomato
• avocado
• bacon
• egg
• feta cheese

Instructions

1. 1 Mix water and falafel mix together in a bowl; let stand for 10 minutes. Form mixture into 12 patties, about 1/2-inch thick.
2. 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Fry falafel patties, working in batches, in the hot oil until golden brown and crisp, 3 to 5 minutes. Transfer cooked falafel to a paper towel-lined plate using a slotted spoon; season with salt. Cool falafel to room temperature; break into pieces.
4. 4 Whisk sour cream, milk, cucumber, parsley, and 1/8 teaspoon salt together in a bowl until dressing is smooth and creamy; refrigerate.
5. 5 Spread greens onto serving plates. Arrange tomatoes, avocado, bacon, eggs, feta cheese, and falafel in rows over the greens. Drizzle dressing over each salad.

By Jenn T.

Ingredients

• ✓ water
• vegetable bouillon
• lentil
• carrot
• potato
• cumin
• coriander
• olive oil
• onion
• garlic
• tomato paste
• salt
• black pepper
• spinach

Instructions

1. 1 Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
2. 2 Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add olive oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and sauté for 30 seconds. Remove from heat and transfer to the slow cooker. Stir in tomato paste, salt, and pepper. Stir in spinach.
3. 3 Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.

By CookingForDummies

Ingredients

• ✓ water
• red quinoa
• cherry tomato
• butter
• garlic
• shallot
• lemon
• parmesan cheese
• olive oil
• chickpea
• kale
• red bell pepper
• artichoke heart
• feta cheese

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Bring another pot of water to a boil. Add tomatoes, reduce heat, and cook until tender, about 5 minutes. Remove from heat.
3. 3 Heat butter in a skillet over medium-high heat. Saute garlic and shallot in the hot butter with lemon juice until softened, about 5 minutes. Remove from heat.
4. 4 Transfer tomatoes, garlic mixture, Parmesan cheese, and 1/4 cup olive oil to the bowl of a food processor. Blend for 30 seconds.
5. 5 Mix quinoa, chickpeas, kale, and bell pepper in a mixing bowl. Top with tomato dressing, garnish with artichokes and feta cheese, and serve.

By Pitbbull87

Ingredients

• ✓ water
• farfalle pasta
• olive oil
• onion
• garlic
• chunk light tuna
• cranberry
• sun-dried tomato
• kalamata olive
• pine nut
• parsley
• parmesan cheese
• basil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3. 3 Meanwhile, heat oil in a large, oven-proof skillet over medium heat. Add onion and garlic and cook in the hot oil, stirring occasionally, until onion is tender, 5 to 7 minutes.
4. 4 Add tuna, water, cranberries, tomatoes, olives, pine nuts, and parsley. Stir in cooked pasta.
5. 5 Transfer the skillet to the preheated oven and bake, covered, for 25 minutes. Uncover and sprinkle with Parmesan cheese. Bake, uncovered, until heated through and cheese melted, about 5 more minutes.
6. 6 Sprinkle with basil before serving.

By Amy Hill

Ingredients

• ✓ water
• olive oil
• onion
• tomato
• red bell pepper
• garlic
• sage
• rosemary
• red pepper flakes
• salt
• black pepper
• navy bean
• bay leaf
• chive

Instructions

1. 1 Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomato and bell pepper; cook until pepper has softened, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in sage, rosemary, pepper flakes, salt, and pepper. Reduce heat to low and cook for 5 minutes.
2. 2 Transfer vegetable mixture to a large pot with beans and bay leaf over medium heat. Add enough water to cover. Cook, stirring occasionally and adding more water, a little at a time, if it looks like the beans are getting dry, about 30 minutes.
3. 3 Sprinkle with chives and serve.

By Alice Waugh

Ingredients

• ✓ water
• olive oil
• chicken tender
• garlic
• salt
• black pepper
• italian seasoning
• sun-dried tomato
• green olive
• white wine
• parsley
• sour cream
• milk
• salt
• cornstarch

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Place chicken and garlic in the pan. Season with 1/2 teaspoon of salt, pepper, and Italian seasoning. Stir in the tomatoes, olives, wine, and parsley. Reduce heat to low and continue cooking until the chicken is no longer pink in the center. Remove chicken and place on a plate, leaving the sauce in the pan. Stir sour cream, milk, and 1/2 teaspoon of salt into the remaining sauce.
2. 2 Whisk cornstarch and water together in a small bowl. Increase heat to medium and whisk in the cornstarch mixture. Continue stirring until the sauce has thickened. Serve the sauce with the chicken.

By hike4diamonds

Ingredients

• ✓ water
• pecan
• butter
• button mushroom
• onion
• garlic
• butter
• couscous
• sun-dried tomato pesto
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Spread the pecan pieces onto a baking sheet and place in a cold oven.
2. 2 Heat the oven to 350 degrees F (175 degrees C) to begin roasting the pecans. Roast until aromatic, 20 to 30 minutes.
3. 3 Melt 1 tablespoon butter in a large skillet over medium heat. Cook the mushrooms, onion, and garlic in the melted butter until softened, 5 to 7 minutes. Transfer to a bowl and set aside.
4. 4 Return the skillet to the heat. Melt 2 teaspoons butter in the skillet. Stir the water into the butter; bring to a boil. Put the couscous in a glass bowl; pour the butter and water mixture over the couscous. Immediately cover the bowl with plastic wrap and allow to sit until the couscous absorbs all of the moisture, 7 to 10 minutes. Fluff with a fork. Stir the toasted pecans, the mushroom mixture, the pesto, and Parmesan cheese through the couscous. Season with salt and pepper to serve.

By MRSKNIGHT

Ingredients

• ✓ water
• zucchini
• olive oil
• onion
• garlic
• ground lamb
• salt
• black pepper
• tomato sauce
• tomato
• feta cheese
• pine nut
• mint leaf
• mint leaf
• bread crumb
• mozzarella cheese

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Use a melon baller to separate and remove seeds and pulp separately from the zucchini, carving out each half and leaving about a half-inch shell. Chop zucchini pulp into pieces about 1/4 inch in diameter. Discard seeds.
3. 3 Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add ground lamb; continue to cook and stir until lamb is lightly browned, 5 to 7 minutes. Stir chopped zucchini into the lamb mixture. Reduce heat to medium-low. Simmer mixture until the zucchini is hot, about 3 minutes. Drain excess grease. Season lamb mixture with coarse salt and black pepper.
4. 4 Remove skillet from heat. Stir tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup mint leaves through the lamb mixture; spoon into the zucchini halves. Put stuffed zucchini halves into a large baking dish. Pour water into the baking dish.
5. 5 Bake in preheated oven for 30 minutes. Mix bread crumbs and mozzarella cheese in a bowl. Sprinkle 1/4 cup mint leaves over the zucchini and top with the bread crumb mixture. Continue baking until the top is crusty and browned, about 10 minutes more.

By Larry Short

Ingredients

• ✓ water
• cornstarch
• mushroom
• oregano
• basil
• mustard
• cumin
• black pepper
• salt
• curry powder
• garam masala
• apple cider vinegar
• garlic
• chicken broth
• tomato
• yellow bell pepper
• red bell pepper
• onion
• pork tenderloin

Instructions

1. 1 Heat a large skillet over medium-high heat. Add pork; saute until golden brown, 6 to 7 minutes. Remove to a plate. Add onions and peppers to the skillet and saute until browned, 6 to 8 minutes. Stir in pork, diced tomatoes, chicken broth, and garlic. Add vinegar, garam masala, curry, salt, black pepper, cumin, mustard, basil, and oregano. Simmer for 10 minutes.
2. 2 Add mushrooms and simmer for 10 minutes more. Stir water and cornstarch together in a small bowl and pour into the skillet. Cook and stir until thickened, 2 to 3 minutes. Season to taste.

By Robert M

Ingredients

• ✓ water
• couscous
• cilantro
• red bell pepper
• green bean
• sweet onion
• olive oil
• cinnamon stick
• garlic
• carrot
• artichoke heart
• tomato
• chickpea
• chicken thigh
• cayenne pepper
• cumin
• salt
• coriander
• ginger
• turmeric

Instructions

1. 1 Combine turmeric, ginger, coriander, salt, cumin, and cayenne pepper in a small cup. Rub mixture over chicken and let sit at least 30 minutes.
2. 2 Combine chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and cinnamon stick in the bottom of a 6- to 7-quart slow cooker.
3. 3 Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and brown, about 4 minutes per side. Transfer chicken to the slow cooker, bone-side-up. Add onion to the same skillet. Saute over medium-high heat until onions have taken on a yellow color from turmeric and are starting to brown on the edges, about 5 minutes. Transfer to the slow cooker.
4. 4 Cover the slow cooker and cook on Low for approximately 2 hours.
5. 5 Place green beans, bell pepper, and cilantro over chicken. Cover and cook approximately 3 hours more.
6. 6 Meanwhile, boil 3 cups of water in a saucepan. Add couscous and stir. Cover the pot and turn off the heat. Let sit until water is absorbed and couscous is tender, 5 to 10 minutes.
7. 7 Place hot couscous on each plate and top with chicken and vegetables. Spoon juices from the slow cooker over each serving.

By DEBMCE4

Ingredients

• ✓ water
• ✓ water
• tea bag

Instructions

1. 1 Put tea bags in a 2-quart pitcher. Add hot water. Let sit at least 15 minutes. Add cold water and remove tea bags.
2. 2 Refrigerate the tea and serve over ice.

By Jill

Ingredients

• ✓ water
• ✓ water
• egg
• ice

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a pressure cooker with the minimum amount of water specified by the manufacturer. Place eggs in the steamer basket above the water. Seal the lid and bring the pressure cooker up to low pressure.
3. 3 Cook, maintaining low pressure, for 6 minutes. Remove the pressure cooker from heat and allow the pressure to drop for 5 minutes.
4. 4 Combine cold water and ice in a large bowl. Use the quick-release method to open the pressure cooker. Transfer hot eggs to ice water using an oven mitt or spoon. Cool completely, about 30 minutes.
5. 5 Peel eggs.
6. 6 Serve and enjoy.

By Gremolata

Ingredients

• ✓ water
• ✓ water
• oat
• date

Instructions

1. 1 Soak oats in enough cool water to cover them. Cover and set aside for 30 minutes.
2. 2 Drain the oats using a mesh colander. Combine oats, 3 cups water, and dates in a large bowl. Allow to sit undisturbed until skin on the dates softens, 10 to 15 minutes.
3. 3 Transfer oat mixture to a blender. Pulse the mixture a few times and then leave on medium-high speed until completely smooth, about 1 minute. Drain oat milk through a nut bag or cheesecloth to remove all solids. Serve cold or warm.

By Buckwheat Queen

Ingredients

• ✓ water
• flax seed

Instructions

1. 1 Whisk water and ground flax seeds together in a bowl until combined, about 30 seconds. Let sit until slightly thickened, about 2 minutes.
2. 2 Whisk again, about 30 seconds. Let sit until thickened, about 2 minutes more.

By Tricia Vaccaro-Coburn

Ingredients

• ✓ water
• ✓ water
• fruit flavored gelatin mix
• vodka

Instructions

1. 1 Stir boiling water and gelatin together in a large bowl until gelatin dissolves; stir in chilled vodka and cold water. Pour gelatin mixture into plastic shot glasses.
2. 2 Chill in the refrigerator until set, about 1 hour.

By Stay-C

Ingredients

• ✓ water
• flax seed

Instructions

1. 1 Combine water and flax seeds in a blender; blend on high for 1 minute. Rest for 2 minutes. Blend on high for 1 minute; rest for 5 minutes. Blend for 30 seconds.
2. 2 Pour milk through a nut bag or a cheesecloth-lined strainer into a pitcher or glass container; press solids with the back of a spoon to extract liquid. Gather cheesecloth around solids; twist and squeeze to extract all the liquid.

By Buckwheat Queen

Ingredients

• ✓ water
• sugar pumpkin

Instructions

1. 1 Pour water into the inner lining of a multi-functional pressure cooker (such as Instant Pot). Set trivet inside.
2. 2 Cut around the pumpkin stem to make a hole large enough to fit your hand into the pumpkin. Remove stem, then remove seeds and stringy pieces from inside pumpkin. Place pumpkin with the cut-side down on the trivet. If pumpkin is too large to fit in the pot, cut in half and arrange both halves to fit.
3. 3 Close and lock the lid; set valve to sealing. Select manual mode according to manufacturer's instructions and set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove pumpkin from the pot and set on a rack until cook enough to handle, about 5 minutes.
5. 5 Scrape pumpkin flesh from the skin and place into a food processor or blender. Blend until smooth.

By France Cevallos

Ingredients

• ✓ water
• banana peel

Instructions

1. 1 Cut off the ends of the banana peels. Bring water to a boil in a large pot. Add 1 banana peel to boiling water. Turn off heat, cover, and wait for 10 minutes. Add 1 more banana peel. Wait 10 more minutes. Stir to incorporate flavors. Strain into mugs and serve warm.

By Gam Gam

Ingredients

• ✓ water
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Place water into a 3-quart saucepan with a lid. Place over high heat and bring to a low boil. Carefully place eggs in the water.
3. 3 Cover pan immediately, reduce heat to medium-high, and cook for 9 ½ minutes.
4. 4 Remove pan from heat and cool eggs down with cold running water, tipping out the water, and continuing to run cold water over the eggs until they are cool.
5. 5 Enjoy!

By John Mitzewich

Ingredients

• ✓ water
• cassava flour

Instructions

1. 1 Bring the water to a boil in a large pot. Sprinkle in the gari, and cook, stirring constantly, until it becomes a paste similar to mashed potato consistency.

By Forgemaster

Ingredients

• ✓ water
• ✓ water
• chicken bouillon
• cornstarch

Instructions

1. 1 In a microwave safe dish heat water and bouillon on high, stirring occasionally until just boiling.
2. 2 In a small bowl combine the cornstarch and cold water and mix together; stir into the hot broth and cook on medium for about 1 minute, or until thick, stirring at 30 second intervals.

By Denyse

Ingredients

• ✓ water
• tropical punch drink mix powder

Instructions

1. 1 Combine water and drink mix powder in a squeeze bottle; seal and shake well to blend. Squeeze over shaved ice.

By JONAR