Rich and bright textures that tickle your taste buds and mentally teleport you to a food heaven. Yes, we are talking about a humble bowl of soup. You can serve soups as a mid-meal entree or even make a meal with them. Not only do they tantalise your taste buds but are super nutritious. After all, it is one yummy way to use up the vegetables. Best time to relish soups? Well, you can devour these delightful bowls any time of the day and year. But, nothing beats a bowl of warm soup on a cold winter weekend.
Serving our demand right in time is chef Guntas Sethi with her recipe of laksa noodle soup. “Who doesn't love some ‘Noods'!? And this is just the perfect time to whip up a warm bowl of spicy, coconuty goodness,” she wrote.
This Malaysian noodle broth, as per the chef, is “surprisingly vegan” and just as delicious as it can get. All thanks to the tanginess from lime, freshness from coriander sprigs, as well as the zest from the lemongrass.
Prepare the laksa paste by grinding 10-15 medium shallots, garlic cloves, lemongrass stalk, ginger and a bunch of spices. Once the paste is ready sautee it on a pan to deepen the flavour. Throw in all the vegetables, mix it well. Pour in the vegetable stock and bring it to boil. Now, add coconut milk, coconut sugar, light soya sauce and chilli oil to infuse flavour. Meanwhile, boil the noodles. In a serving bowl, add a chunk of cooked noodles along with the laksa broth. The laksa noodle soup is ready.
Apart from Chef Guntas Sethi's Laksa Noodle Soup, you can also relish these delectable soup recipes. Take a look:
Here Are 5 Winter-Special Soup Recipes For You:
Chicken Ball and Spinach Soup:
A bowl of low-fat soup, which is light and lemony. Loaded with the goodness of spinach, chicken, and sesame oil, this soup will keep you full for a long time. Here's the recipe.
Broccoli and Cheddar Soup:
Best way to feed your kids greens is this broccoli cheddar soup. This recipe is a wholesome mash up of broccoli, cheddar cheese, butter, and cream. Click here for the recipe.
Tom Yum Soup:
Fan of Thai food? This recipe is for you. Tom yum soup is one of the most well-known recipes. Though traditionally people add shrimps, a vegetarian version is also very delightful. Save the recipe.
Tomato Soup:
On days when you don't want to experiment, a piping hot bowl of tomato soup with some cream and breadcrumbs is at your rescue. Click here for the recipe.
Mixed Vegetable Soup:
With a host of healthy vegetables like carrots, french beans, peas and all your favouirtes, mixed vegetable soup ensures a nutritious, delicious and wholesome meal. Here's the recipe.
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Doesn’t a plate full of delicious dishes look ravishing after a long and busy day? While it seems like a good idea to dig into a plate full of food to ward off the stress, it is not so good for your health! Your dinner should be the lightest meal of the day,topped with healthy foods. The simplest way to let food support your health and let you stay slim and fit is to understand what you eat. Fast but fatty foods are what quick-service restaurants historically offered an array of dietary disasters that fill the stomach with fats, lead to clogged arteries and leave the muscle unfuelled with carbohydrates.
Having said that, here are some things you should keep in mind when it comes to following a healthy diet.
Be mindful of these things when preparing light dinner recipes!
To stay fit, follow these dietary tips:
1. Add healthy nutrients in your diet
Add millet and whole grains to your diet, lean sources of protein, and dairy products. Such food provides proteins, fibre, key vitamins, minerals, and antioxidants.
Millet should be a part of your light dinner recipe. Image courtesy: Shutterstock
2. Include more fruits and vegetables
Add a variety of fruits and vegetables to your diet as they provide antioxidants which help in fighting harmful free radicals.
3. Avoid certain foods
Avoid foods with saturated fats, sodium, added sugar and refined carbohydrates, red meat, sugar, sweetened beverages, high processed snacks like chips.
4. Exercise daily for 30 minutes
Eating an early and light dinner helps to improve sleep, improve digestion, boost metabolism, reduce blood pressure and also reduce the risk of lifestyle diseases.
Healthy dinner recipes to stay on track with your fitness goals
Here are a few healthy and light dinner recipes that you can try-
Chickpea platter
100 grams of boiled chickpeas
50 grams of paneer
1 Onion
1 Green chilli
1 tomato
A handful of coriander leaves
A handful of spring onion chopped
30 grams of barnyard (Sama rice)
1 tbsp of grated carrot
¼ cup of boiled peas
¼ cup of beans
¼ cup of broccoli
Recipe:
1. Heat the pan on medium flame. Add olive oil and cumin seeds and let it splutter. Now, add boiled chickpeas, salt and little garam masala.
2. Soak the barnyard for 1/2 hour. Heat pan on gas on medium flame. Add olive oil and all the chopped vegetables. Add double the quantity of water and salt. Let it boil. Once it starts boiling, add a barnyard.
3. Heat the pan on medium flame. Add olive oil and stir-fry all vegetables. Now add salt and crushed black pepper.
4. Now on a platter, arrange chickpeas, paneer cubes, cooked barnyard and cooked vegetables.
5. Squeeze lime juice and garnish with coriander leaves. Your chickpea platter is ready!
1. Knead pearl millet flour with lukewarm water. Leave it aside for some time.
2. Roll out a very thin chapati of 8 to 10 inches of kneaded dough.
3. Heat Tava on gas on medium flame, and cook chapati till half cooked.
4. Remove chapati from tava .Let it cool down.
5. Make a fine paste of Rajma and add salt, and pepper to it.
6. Now spread the boiled Rajma paste on your pizza base and top it with Paneer cubes, corn and capsicum and green chutney cheese sauce.
7. Sprinkle some chilli flakes, and oregano and cook it for 10 minutes on a slow to medium flame after covering it with a lid.
Your delicious Pearl Millet Pizza is ready to eat!
How to make lettuce quinoa wrap? Image Courtesy: Freepik
Recipe:
1. Wash quinoa properly with water and soak it for 2 hours. Wash Moong Dal and soak it for 3 hours.
2. Heat pan, add olive oil, and cumin seeds let it splutters, add all vegetables and saute it for some time. Add salt and black pepper and let it cook partially.
3. In a pan, cook the quinoa and Moong Dal with double the amount of water and salt, and pepper.
4. Add cooked vegetables when the quinoa is half cooked. Cook till the quinoa is fully cooked.
5. Place each lettuce and leave separately. Apply salsa sauce on lettuce leaves, then put cooked quinoa with vegetables on a lettuce leaf.
6. Pour some lemon juice and garnish it with onion rings and coriander.
7. Fold it into a wrap.
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In the endless struggle for engagement, gross recipes have become more powerful than appetizing ones.
Jackson Gibbs / The Verge
Eli Betchik has always had a stomach of steel, but it wasn’t until they went to art school that they realized it could make them famous.
“I was perfectly willing to eat random things for the entertainment of my friends. I would take a ketchup packet from the diner and suck it up or eat an entire block of Parmesan cheese,” remembers Betchik, now 23, who makes and sells jewelry from their basement in Ohio. “The more I did that, the more I started realizing I could do this on the internet. I thought that I would be able to entertain people.”
In November 2020, the nonbinary jewelry maker was at art school in Cleveland, where they’d made friends with a group of performance artists. Soon, Betchik’s food performances became their own kind of art — particularly once they started putting the act on TikTok.
Betchik, it seemed, was on to something. People were horrified but captivated. The more outrage they caused, the more their following grew. Their account, @elis_kitchen — which carries the official tagline “the most evil chef on TikTok” — has drawn more than 100,000 followers since launch.
“It’s just a lot of disgust, really — disgusted fascination,” says Betchik. “I get compared to a car crash or a train wreck a lot, where people can’t look away, which I enjoy hearing very much.”
In the comments, the most common question is whether Betchik is doing all this just for attention. “I am,” Betchik confirms. “I try to take time out of my day to reply [to the commenters] and say, ‘Yes. Yes, I am.’”
Betchik is one of TikTok’s premiere rage-bait chefs: influencers who make videos of gruesome and often disgusting recipes, which they then consume in front of a camera. Most creators in the space claim to be driven by curiosity rather than fame, but their reliance on outrage to fuel their online presence is undeniable. On TikTok and other platforms, algorithms favor engagement — and nothing inspired engagement quite as reliably as disgust.
Some members of the niche insist that their culinary intentions are pure. “On the internet, you start to see all these crazy cooking channels and recipes, and you think, what would it be like to make this? So, I was really interested in trying them out and seeing for myself,” explains Jane Brain, a 27-year-old tech worker and rage-bait chef from Ontario, Canada, with over 200,000 followers on her TikTok account, @myjanebrain. (Brain asked The Verge to withhold her real last name for privacy reasons.)
Brain’s most viral videos include ramen noodle lasagna and a chicken baked in a pumpkin, which was described as “Halloween salmonella” by chef and TikToker Gordon Ramsay. Viewers are often shocked to see that Brain samples her creations at the end of each clip. “I always like to give [the recipes] a try,” continues Brain, who shoots and stars in most of her TikToks with her creative partner and best friend, Emma. “I think it’s only fair to judge for myself.”
Others claim they purposely seek out terrible recipes in an effort to challenge themselves and see if their culinary expertise can improve the end product. Liz and her 30-year-old partner, Zach — who also asked The Verge to withhold their last names for privacy reasons — have more than 50,000 followers on their joint account, @packagedfoodgourment; their most viral videos have included their attempts to recreate the worst-rated mac and cheese on Yummly and the worst-rated French toast on AllRecipies.com.
“Some of [the recipes] are very polarizing,” says Liz, who noted many of the worst-rated recipes online have a mixture of one-star and five-star reviews. “I kind of thought, ‘Where’s the truth? What’s happening here?’ I wanted to see if they were really that bad.”
According to experts, creating content that sparks outrage in viewers makes sense in an attention-based economy. “When we’re scrolling through social media posts, I think there’s something about negativity and pain that might capture our attention better,” explains Steve Rathje, a postdoctoral researcher in psychology at New York University who focuses on social media, political polarization, and misinformation. He has previously published work on the way strong emotions like outrage and hate predict and drive the virality of social media posts.
“Social media might be creating perverse incentives for the creation of polarizing content,” added Rathje, “because this is the kind of content that gets attention online.”
Capturing attention consistently over time is not easy, however, and the art of keeping viewers engaged with each recipe can involve long and arduous work. Betchik has spent as long as five hours threading raisins on to raw spaghetti strands or even days freezing sheets of SpaghettiOs.
They feel they’ve discovered the recipe for viral success: ruining recipes that viewers hold dear to their hearts. “Using foods that people would perhaps associate with their childhoods and really bastardizing those — people will get really upset about that,” explains Betchik. The frozen SpaghettiOs, for example, were used as “bread” in a version of a PB&J sandwich in which jelly was swapped for mayonnaise. The video Betchik made of it has been viewed over two million times. “I try to not make things that I wouldn’t be willing to eat,” adds Betchik, who eats roughly 60 percent of their creations and tries to compost or reuse the rest. “But sometimes I do cross that line.”
Brain is also opposed to food waste — she often takes her successful recipes to friends and family, who now look forward to her video shoots — although it’s no easy task to avoid it. “There have been a few recipes that I’ve definitely struggled with,” she says. In some videos, like her widely mocked pumpkin chicken clip or her one-pan quesadilla, Brain’s expressions appear strained when she tastes the food. “I think viewers can see the look on my face when I bring the fork up to my mouth.”
Such moments seem to bring rage-bait followers great joy. They leave comments expressing their glee about the disastrous food, tag friends and other influencers, or berate and poke fun at the influencers themselves. Zach and Liz listed everything from their Canadian accents to their appearance as reasons that their viewers were outraged. Their comment sections are flooded with vitriol over everything from the cultural hegemony of the American pancake to critiques of their choices in the kitchen. “The idea is to test out the recipe as it is,” says Zach, who is often left frustrated by such attacks. “So they’re kind of missing the point of the video.”
The chefs have even given way to a horrible food economy on TikTok, in which other influencers stitch the videos of rage-bait chefs to attract views of their own. Betchik’s videos have been stitched by TikTokers like @sashaandnate, @ethagoat._, and @chubby_hoochie — creators who have built large followings by reacting to shocking videos, including those of rage-bait chefs. “Those people need someone to react to,” they say.
Experts like Rathje, however, are not convinced the culinary TikTok vibe shift is a good thing. “People stop and pay attention to negative content because it’s kind of like stopping to watch a car crash — you can’t really look away,” he added. “That might be good for influencers to learn, but I think it’s somewhat bad for the world.”
Betchick, meanwhile, doesn’t think that hate-based content is negative as long as its focus is on something like food. “I think that people who are simply viewing my videos are able to find joy in the amount of hatred they feel,” they say. “I might as well provide that service to them.”
It’s a sentiment that Brain can get behind. While she doesn’t see herself as a rage-bait chef — she claims her cooking attempts are in earnest — she has seen firsthand how much content can be produced from a single questionably executed recipe. Tapping into the trend for financial gain, in her eyes, is a smart move — as long as those who dare to cook badly are prepared for the hateful comments.
“If your goal is strictly to make as much money as possible — and if hate and anger is the way to do that — then I can totally see why it makes sense,” says Brain. “To each their own with that one.”
What is it about the winter season that makes us look forward to it so eagerly? One of the most frequent answers will undoubtedly be - crunchy, delicious, and fresh vegetables. Don't you agree? This time of year, we fill our vegetable baskets with a variety of seasonal veggies and fruits, including carrots, radishes, leafy greens, and more. All of these natural and healthy ingredients are used to create a plethora of delectable dishes. Sarson ka saag, gajar ka halwa, palak paneer, and other indulgent dishes are just a few examples. In addition to the aforementioned recipes, we have a few winter special paratha recipes that will keep you warm. For a quick lunch, these parathas are the ideal choice because they're tasty as well as highly nutritious. So, without further ado, let's get started on making them at home.
Winter Lunch Recipes: Here're 5 Classic Paratha Recipes You Must Try This Winter Season
1. Khasta Methi Paratha - Our Recommendation
Let's begin with this one. In many Indian homes, this paratha recipe is a wintertime staple. It's quick, delicious, and packed with the health benefits of methi (fenugreek) leaves. Pair it with curd and chutney and you're set. Click here. You can also give it a cheesy twist by adding a bit of cheese as a stuffing. For that recipe, click here.
2. Beetroot Paratha
Beetroot is packed with nutrients that benefit our health in a variety of ways. Given this, we present to you a beetroot paratha that should undoubtedly be a part of your diet. For the full recipe of beetroot paratha, click here.
3. Palak Paratha
We get hungry just thinking about ghee-slathered, hot, crispy parathas. This paratha recipe is loaded with spinach goodness. Remember to serve your palak paratha with butter, pickles, or yogurt as a condiment of your choice! Click here for the complete recipe.
4. Mooli Ka Paratha
For its distinct, hot and pungent flavour, radish (or mooli) tastes delicious as a stuffing in parathas. This vegetable is even more appealing due to its low-calorie content. Click here for the complete recipe.
5. Sarson Ka Paratha
If you're tired of eating the same sarson ka saag, here's a recipe that will help you incorporate mustard greens into your diet in a fresh way. Sarson ka paratha is the name of this dish. For the detailed recipe, click here.
Try these recipes at home for a quick lunch and let us know what you think in the comments section. Stay tuned for more winter special recipes.
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Tandoori Chicken Popcorn Recipe | How To Make Tandoori Chicken Popcorn
What is it about the winter season that makes us look forward to it so eagerly? One of the most frequent answers will undoubtedly be - crunchy, delicious, and fresh vegetables. Don't you agree? This time of year, we fill our vegetable baskets with a variety of seasonal veggies and fruits, including carrots, radishes, leafy greens, and more. All of these natural and healthy ingredients are used to create a plethora of delectable dishes. Sarson ka saag, gajar ka halwa, palak paneer, and other indulgent dishes are just a few examples. In addition to the aforementioned recipes, we have a few winter special paratha recipes that will keep you warm. For a quick lunch, these parathas are the ideal choice because they're tasty as well as highly nutritious. So, without further ado, let's get started on making them at home.
Winter Lunch Recipes: Here're 5 Classic Paratha Recipes You Must Try This Winter Season
1. Khasta Methi Paratha - Our Recommendation
Let's begin with this one. In many Indian homes, this paratha recipe is a wintertime staple. It's quick, delicious, and packed with the health benefits of methi (fenugreek) leaves. Pair it with curd and chutney and you're set. Click here. You can also give it a cheesy twist by adding a bit of cheese as a stuffing. For that recipe, click here.
2. Beetroot Paratha
Beetroot is packed with nutrients that benefit our health in a variety of ways. Given this, we present to you a beetroot paratha that should undoubtedly be a part of your diet. For the full recipe of beetroot paratha, click here.
3. Palak Paratha
We get hungry just thinking about ghee-slathered, hot, crispy parathas. This paratha recipe is loaded with spinach goodness. Remember to serve your palak paratha with butter, pickles, or yogurt as a condiment of your choice! Click here for the complete recipe.
4. Mooli Ka Paratha
For its distinct, hot and pungent flavour, radish (or mooli) tastes delicious as a stuffing in parathas. This vegetable is even more appealing due to its low-calorie content. Click here for the complete recipe.
5. Sarson Ka Paratha
If you're tired of eating the same sarson ka saag, here's a recipe that will help you incorporate mustard greens into your diet in a fresh way. Sarson ka paratha is the name of this dish. For the detailed recipe, click here.
Try these recipes at home for a quick lunch and let us know what you think in the comments section. Stay tuned for more winter special recipes.
Featured Video Of The Day
Tandoori Chicken Popcorn Recipe | How To Make Tandoori Chicken Popcorn
Leaves are falling, and the smell of pumpkin spice permeates the air. It’s that time of the year when family and friends gather to give thanks and, of course, eat some delicious food. Get ready to celebrate this Thanksgiving with mouth-watering recipes that are so good you will want to eat them all year round:
Cranberry Brie Pastry Tarts from Half Baked Harvest
These bite-sized cranberry brie pastry tarts are the best appetizers for any occasion, especially Thanksgiving. The red cranberries add a festive touch to the delicious sweet and savory snack, and the brie brings out a subtle yet buttery taste. They will be gone as soon as you bring them out, so try these pastry tarts this holiday season.
Brussels Sprouts with Garlic from The New York Times
The New York Times’ Brussels sprouts are crispy, delicious and a perfect combination of flavors. With just six ingredients, this Thanksgiving dish is the best solution for anyone who needs a simple recipe. The combination of balsamic vinegar and garlic fills your mouth with overwhelmingly unique yet delicious flavors. Once you try these sweet caramelized Brussels sprouts, they will be your go-to recipe for years to come.
Buttery Rolls from Bon Appétit
Rolls are the perfect addition to almost any Thanksgiving dinner, and these pull-apart rolls from Bon Appétit are essential. These fluffy, buttery rolls take some time as they are made from scratch, but trust me, the process is worth it. The end result will leave you and your guests wanting more.
Classic Stuffing from Epicurious
What is Thanksgiving without stuffing? Stuffing can be hard to master, with so many different ingredients to choose from and ways to cook the dish. This recipe from Epicurious simplifies the process and creates the perfect flavor combination of bread, celery, onions and herbs. Try this classic vegetarian-friendly stuffing and wow your guests with your cooking skills.
Swiss Chard and Sweet Potato Gratin from Smitten Kitchen
Although this is not a dish you always see at Thanksgiving, Smitten Kitchen’s Swiss Chard and Sweet Potato Gratin is a fan favorite and the ultimate side if you are looking to make something more unique. Swiss chard is not the easiest item to prep, but it will be worth it once you try the gratin. The fusion of sweet potato and swiss chard creates an unusual yet delectable fall dish that will keep you coming back for more.
Creamy Mashed Potatoes from Spend with Pennies
Mashed potatoes are a Thanksgiving staple — you almost never see a table without a large dish of appetizingly creamy mashed potatoes. If you are on mashed potato duty this year and feel the pressure, this recipe from Spend with Pennies will solve all of your cooking worries. This dish pairs well with any sauces as well as gravy, so feel free to keep it simple or throw in extra spices or cheese to add a dash of flavor.
Green Bean Casserole from Allrecipes
You can’t have Thanksgiving without a mouth-wateringly delicious green bean casserole on the table. The dish is the perfect way to add some vegetables to your meal. Allrecipes makes the process easy for you with just four ingredients in this scrumptious dish: green beans, canned soup, cheese and French-fried onions. Give it a try this Thanksgiving.
Martha’s Macaroni and Cheese from Smitten Kitchen
Mac and cheese is always a go-to comfort food, and during Thanksgiving, it adds a warm, homey touch to the meal. Martha’s Macaroni and Cheese from Smitten Kitchen is a cheesy and delicious addition to any holiday festivities. This flavorful pasta, along with its crunchy bread topping, pairs well with anything from broccoli to bacon. Trust me, this mac and cheese will be gone as soon as you set it down.
Apple Crisp from The Chunky Chef
Curling up in a blanket and watching a movie while eating a warm apple crisp with ice cream sounds like the ideal way to end your Thanksgiving. This Old Fashioned Apple Crisp recipe from The Chunky Chef is an easy and decadent dessert to make after a long day of festivities. Smelling the apples and cinnamon wafting from the oven will be enough to make you want to bake another batch.
The Great Pumpkin Pie from Sally’s Baking Addiction
When I think of the fall season or Thanksgiving, pumpkin pie is one of the first things that comes to mind. The dessert is the perfect way to complete your Thanksgiving holiday, and this recipe from Sally’s Baking Addiction will top off the meal and wow your guests. Despite being so full they cannot eat anymore, the combination of cinnamon, nutmeg and pumpkin baked into the pie will keep everyone coming back for a second slice.
Varanasi, also known as Kashi and Banaras, is one of the world's oldest continuously inhabited cities. The food served in Banaras' lanes perfectly explains the history of the city. Every single item has a unique history and tale to share, as well as a very authentic, distinctive flavour, captivating texture and taste. In addition to how delicious they are, the best things about these street foods are their affordability and year-round availability. If you want to try the authentic flavours of Banarasi food in the comfort of your own house, we have got you covered. We have shortlisted 5 Banarasi-style recipes to try as your next special breakfast. So, what are you waiting for? Let's get started with the recipes.
Breakfast Special: Here're 5 Banarasi-Style Breakfast Recipes You Must Try:
1. Chura Matar - Our Recommendation
Chura matar is a breakfast dish from the streets of Banaras. It is a popular breakfast option in the city. This recipe, also known as chooda matar or matar poha, is made with flaked rice that has been generously cooked in pea-based masala and roasted cashew nuts. Click here for the complete recipe.
2. Kachori Sabzi
When we think of spicy snacks, kachori is probably the first thing that comes to mind. And it's definitely difficult to limit yourself to just one, especially if the crispy kachoris are dipped in a hot potato curry! For the complete recipe, click here.
3. Banarasi Bhaji
The city's favourite breakfast dish is Banarasi bhaji, which is made with protein-rich black gram (kale chane), potatoes, and a variety of spices and lemon juice. Find the recipe here.
4. Chai Malai Toast
The simplest of all! You only need to make a cup of tea and toast. Yes, we're referring to the all-time classic 'Chai Malai Toast.' To prepare this, all you need to do is toast bread, spread malai and top it with sugar. It's ready!
5. Chenna Dahi Vada
Banaras-style Chena Dahi Vada is a savoury snack made with Chena or paneer that is a perfect combination of sweet and sour and is topped with sweet curds and chutneys.
Try out these recipes and let us know how you all liked them in the comments below.
New Delhi– Do you stay away from your favorite food because you have diabetes and feel that healthy food cannot be tasty? Having diabetes does not mean you cannot enjoy delicious meals.
Planning the necessary steps as part of preventative measures and lifestyle changes to control high blood sugar levels is essential. Food plays an important role in regulating blood sugar levels, it is vital for people with diabetes to look into their diet and pay attention to what they eat when they eat, and plan the meals accordingly. To manage diabetes, one needs to be equally vigilant and watch daily intake.
Here are some delectable recipes shared by Pratibha Sharma, Certified Health and Wellness Coach of Fast&Up that will help you meet your goals and satisfy you, no matter which season it is:
Mexican Vegetable Salad
INGREDIENTS
FOR DRESSING:
Extra virgin olive oil 2 tbsp
Fresh coriander roughly chopped
Minced garlic 2 cloves
Oregano 2 tsp
Lemon juice 3 tbsp
Cumin powder 3/4th tsp
Chili flakes 1/4th tsp
FOR SALAD:
Lettuce 200 gm
Tomatoes 3/4
Corn 1/4 cup
Kidney beans 1/2 cup boiled
Bell peppers 2 small sized
STEPS:
In a glass, add olive oil, coriander, garlic, oregano, lemon juice, cumin powder, and chili flakes and whisk them well.
Chop lettuce, tomatoes, bell peppers, corn, and boiled kidney beans. Add dressing and toss the ingredients.
The delicious Mexican Salad is ready to be served.
Stir Fry Tofu
INGREDIENTS
Olive oil 2 tbsp
Tofu 200 gm
Soy Sauce 1 tbsp
Broccoli 1 cup
Mushroom 8 to 10 buttoned mushroom
Sesame Seeds 2 tsp
Brown Rice cooked 120 gm
STEPS
In a skillet, take olive oil.
Add tofu, and saute until golden brown.
Add some soy sauce and saute for a minute.
Now add broccoli, mushroom, and some soy sauce and saute for a few more minutes.
Put sesame seeds.
Your tofu is ready to be served over brown rice.
Zucchini Basil Noodles
INGREDIENTS
Zucchini 2
Olive oil 2 tbsp
Garlic 1 clove
Tomato 1
Chili Flakes 1/4th tsp
Salt and pepper as per taste
Fresh basil 1 cup
STEPS
Spiralize the zucchini.
In a skillet, heat the olive oil and saute spiralized zucchini
Add garlic and toss in sliced tomatoes for a minute
Add chili flakes, salt, and pepper, and toss well
Sprinkle on torn fresh basil and twirl!
Italian Vegetable Minestrone Soup
INGREDIENTS
Olive oil 2 tbsp
Onion 1, chopped
Carrot 1, cubed
Celery handful
Tomato paste 2 tbsp
Salt and black pepper as per taste
Garlic 1 clove
Oregano 1 tsp
Thyme 1/4th tsp
Bay leaves 1
Chili flakes 1/4th tsp
STEPS
Warm some olive oil in a pot
Add chopped onion, carrot, celery, tomato paste, and a pinch of salt.
Cook for 7-10 minutes
Add garlic, oregano and thyme. Stir for 2 minutes
Add the salt, bay leaves, and chili flakes.
Season with black pepper. Serve hot.
Enjoy nutritious and delicious dinners all week with these diabetic-friendly recipes. The best part is that even the non-diabetic members of your family will love this! (IANS)
With Thanksgiving just a week away, you may find yourself crafting a holiday menu for your guests, or thinking of show-stopping sides to bring to your hosts. Whether you plan for a turkey dinner with sides, or are opting for a twist on tradition, THIRTEEN has many programs to whet your appetite.
And for those of you saving a little room for dessert, the folks at Cook’s Country prepare an array of sweet treats, including banana pudding pie and no-churn ice cream.
Available for THIRTEEN Members: The team from Cook’s Country also presents a full Thanksgiving dinner, simplified. Follow host Julia Collin Davison as she makes One-Pan Turkey Breast and Stuffing, and watch Toni Tipton-Martin enter the dressing versus stuffing debate. Ingredient expert Jack Bishop shares tips for buying turkey, and Christie Morrison makes Pear-Cranberry Chutney from the Recipe Box. Lawman Johnson makes Roasted Butternut Squash and Apple. Stream Thanksgiving Simplified with THIRTEEN Passport.
As Chef Pépin says: “Happy cooking!”
Citrus Dry Brined Turkey
This simple turkey recipe will make a great centerpiece for your meal. The blend of seasonal herbs and citrus brings modern brightness to a traditional recipe that will satisfy everyone at your table.
Pan Drippings Gravy
What’s a turkey dinner without gravy? Learn how to use every part of your bird to make this essential accompaniment.
Crispy Parmesan Potatoes
Do your mashed potatoes always play second fiddle to stuffing? It’s time to take these babies out of the corner and let them have a starring role on your table.
Balsamic Glazed Pearl Onions
Onions are rarely the stars of a dish, but this simple recipe from Martha Stewart’s Cooking School really allows them to shine.
Brown Sugar Glazed Carrots
Thanksgiving is a time for indulgence, and even vegetables should get a sweet treatment. These carrots are sure to please even the most finicky feaster at your table.
Giant Cheese Popovers
Add a touch of class to your breadbasket with these savory cheese popovers. No one will guess how simple the recipe is!
Sweet Potato Leek Soup
Sweet potatoes are a Thanksgiving classic, and this soup gives them an unexpected twist. Try it as an appetizer, or put out smaller servings as an amuse-bouche.
Kale, Pomegranate and Caramelized Parsnip Salad
Traditional Thanksgiving fare can be a bit heavy, so it helps to lighten things up with this (relatively) healthier but still seasonal kale and parsnip salad.
Leftover Turkey Skillet Shepherds Pie
Leftovers can be the best part of a Thanksgiving meal. Whether you prefer a sandwich, turkey salad, or this simple and tasty shepherd’s pie, we agree that one day a year is not nearly enough for roast turkey.
Dessert
Pumpkin Maple Creme Caramel
Are you sick of pumpkin pie? No? Okay, okay – hear us out. This Pumpkin Maple Creme Caramel is a unique twist on familiar flavors, and it’s a heck of a lot easier than making pie crust.
Chocolate Chip Skillet Cookie
Do you prefer to eat your chocolate chip cookies by the slice? With just a few tweaks to traditional cookie recipe, you’ll have crispy edges and a chewy middle and bring smiles of surprise to the table.
Whoopie Pies
Whoopie pies are a classic dessert recipe consisting of rounds of moist chocolate cake sandwiching a thick layer of creamy frosting. The origins of the pie date to the early part of the 20th century, and have roots in either coastal Maine or in the rich baking tradition of the Pennsylvania Dutch. To whichever part of the country started this – thank you!
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Everyone knows that the most enticing part of any fete is the appetizers. (And don’t even get us started on cheese boards.) But it’s time to move beyond what you know about party foods: Let’s trade the standard crudités platters and chip dips for something a little more exciting. If you’re looking for inspiration, why not try one of these 58 easy finger foods recipes for a crowd? We've got everything from next-level pull-apart breads to bite-size poppers to even options for vegans. We’ll bring the wine—see you tonight.
Why We Love It: beginner-friendly, no sugar, vegetarian
Looking to really shake things up? Look no further. These easy and unexpected phyllo bites are creamy, spicy and irresistible. Serve them with hot pepper jelly to really wow the crowd.
Careful: One bite of these babies, and your guests will be back every weekend for more. But since the glaze requires just five ingredients, maybe you won’t mind.
Why We Love It: slow cooker recipe, crowd-pleaser,
We love meatballs. We love chicken tikka masala. So we combined them and used our Crockpot (plus a bit of garam masala) to develop layers and layers of flavor. The recipe serves four as a main, but more as an appetizer.
52. Lunch Kebabs with Mortadella, Artichoke and Sun-Dried Tomatoes
Photo: Liz Andrew/Styling: Erin McDowell
Time Commitment: 30 minutes
Why We Love It: no cook, crowd-pleaser, beginner-friendly, <10 ingredients
Layer your favorite deli meats and veggies (like mortadella and artichoke hearts for lots of flavor) between mini slices of bread. Just like that, your next-level appetizer is ready.
Pop quiz: Which appetizer will have your guests buzzing for days: (A) veggie platter, (B) canapés or (C) bite-sized chicken and waffles? The answer is definitely C.
58. Everything Bagel Pigs in a Blanket with Cheater’s Aioli
Katherine Gillen
Time Commitment: 35 minutes
Why We Love It: crowd-pleaser, kid-friendly, beginner-friendly
They’re just as easy to make as the original, but with a special “pretzel” treatment that gives a gorgeously golden brown crust, and a sprinkle of everything seasoning.
Katherine Gillen is PureWow’s senior food editor. She’s a writer, recipe developer and food stylist with a degree in culinary arts and professional experience in New York City restaurants. She used to sling sugary desserts in a pastry kitchen, but now she’s an avid home cook and fanatic baker.
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