Instant Pot Mujadara Lentils and Rice

A tasty and healthy dish made with cumin, coriander, cinnamon, allspice, and brown lentils and basmati rice. With the Instant Pot, making Mujadara is quick and easy, and the end result is a tasty dish that will please your taste buds.

Ingredients:

• 1 cup brown lentils, rinsed
• 1 cup basmati rice, rinsed
• 1 large onion, thinly sliced
• 3 tablespoons olive oil
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Put the Instant Pot on Saute and heat the olive oil

Put in the sliced onions and cook them until they turn golden brown

Put in the allspice, cinnamon, cumin, and coriander

Mix well

Put in rice, lentils that have been rinsed, and vegetable broth

Add pepper and salt

Get out of Saute mode

Lock the lid and close it, making sure the steam valve is closed

For 15 minutes, put the Instant Pot on Manual or Pressure Cook mode

Let the pressure naturally drop for 10 minutes after the cooking is done, then quickly drop any remaining pressure

With care, open the lid and use a fork to fluff up the mujadara

Serve hot with fresh parsley on top

Have fun with your Instant Pot Mujadara Lentils and Rice

CRISPY Herb Baked Chicken with Gravy

Enjoy a herb-baked chicken that is perfectly seasoned and crispy, served with a tasty homemade gravy. This recipe will make chicken that is tender and juicy, and the skin will be golden brown and crispy. Its an easy dish that will look great at any event.

Ingredients:

• 1 whole chicken about 4 lbs
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp dried thyme
• 2 tsp dried rosemary
• 2 tsp dried sage
• 1 cup chicken broth
• 2 tbsp all-purpose flour

Instructions:

Preheat oven to 425F 220C

Rinse chicken and pat dry with paper towels

Rub olive oil all over the chicken, then season with salt, pepper, garlic powder, onion powder, thyme, rosemary, and sage, ensuring its evenly coated

Place the chicken in a roasting pan breast side up and roast for about 1 hour and 20 minutes, or until the internal temperature reaches 165F 75C

Transfer the chicken to a cutting board and let it rest for 10 minutes before carving

While the chicken rests, make the gravy: Pour the pan drippings into a saucepan, add chicken broth, and bring to a simmer

In a small bowl, mix flour with a bit of water to create a slurry, then gradually whisk it into the simmering broth until thickened

Season the gravy with salt and pepper to taste

Serve the crispy herb baked chicken with the gravy on the side

Crispy Coated Baked Tofu with Gravy

This recipe makes a hearty and filling dish out of crispy baked tofu and savory gravy. The gravy adds richness and depth of flavor, and the tofu is baked until golden brown after being coated in a flavorful breadcrumb mixture.

Ingredients:

• 1 block tofu, pressed and cut into cubes
• 1/2 cup breadcrumbs
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 2 cups vegetable broth
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 tablespoons chopped fresh parsley optional, for garnish

Instructions:

Preheat oven to 400F 200C

In a bowl, mix breadcrumbs, nutritional yeast, garlic powder, paprika, salt, and pepper

In another bowl, mix soy sauce and olive oil

Dip tofu cubes in the soy sauce mixture, then coat with breadcrumb mixture

Place coated tofu cubes on a baking sheet lined with parchment paper

Bake for 20-25 minutes, or until tofu is crispy and golden brown

While tofu is baking, prepare the gravy

In a saucepan, bring vegetable broth to a simmer

In a small bowl, mix cornstarch and water until smooth

Whisk cornstarch mixture into the simmering broth, stirring constantly until thickened

Remove from heat and season with salt and pepper to taste

Serve baked tofu with gravy drizzled on top and garnish with chopped parsley if desired

Creamy Broccoli-White Bean Soup

This vegan soup made with broccoli and white beans is creamy and filling. Its great for a cozy meal. It tastes great, is rich, and fills you up. Broccoli and white beans make it healthy. Adding coconut milk makes it creamier, and nutritional yeast gives it a cheesy taste.

Ingredients:

• 1 large head broccoli, chopped
• 1 can white beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tablespoons nutritional yeast
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

It will take about 5 minutes of cooking after adding the chopped onion and garlic

It will take another 5 minutes after you add the chopped broccoli

Add the vegetable broth, bring to a simmer, and cook for about 10 minutes, or until the broccoli is soft

Add the nutritional yeast, coconut milk, and white beans and mix them in

Blend the soup with an immersion blender until it is smooth and creamy

You could also put the soup in a blender and blend it until its smooth, then add it back to the pot

Add pepper and salt to taste

Simmer for five more minutes to let the flavors mix

If you want, you can drizzle some coconut milk or nutritional yeast on top of the hot dish to make it look nice

Blueberry Lemon Glazed Doughnuts

These Blueberry Lemon Glazed Doughnuts are a delightful treat that combines the tangy flavor of lemon with the sweetness of blueberries. Perfect for breakfast or dessert

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup fresh blueberries
• 1/2 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• Zest of 1 lemon
• Oil for frying

Instructions:

Mix the flour, sugar, baking soda, baking powder, and salt in a mixing bowl

Put the buttermilk, melted butter, egg, vanilla extract, and lemon zest in a different bowl

Mixing until just combined, pour the wet ingredients into the dry ingredients

Add the fresh blueberries and fold

Heat oil in a large pot or deep fryer to 350 degrees Fahrenheit 175 degrees Celsius

Cut out doughnut shapes from the dough using a round or doughnut cutter

The doughnuts should be cooked through and golden brown after 2 to 3 minutes of frying each side, when they are carefully dropped into the hot oil

Take out the doughnuts and put them on a plate covered with paper towels to absorb extra oil

To make the glaze, combine the powdered sugar and lemon juice in a small bowl

If necessary, adjust the consistency by adding extra sugar or lemon juice

Lean each doughnut over and let the excess glaze fall off

Once the glaze has had a chance to solidify, proceed to serve your delectable Blueberry Lemon Glazed Doughnuts

Homemade Pizza Dough

With this simple pizza dough recipe, you can make your own tasty pizza at home. Great for pizza nights with the family

Ingredients:

• 1 1/2 cups warm water 110F
• 2 1/4 teaspoons active dry yeast 1 packet
• 1 teaspoon granulated sugar
• 3 1/2 cups all-purpose flour
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt

Instructions:

In a bowl, combine warm water, yeast, and sugar

Let it sit for 5-10 minutes until foamy

In a large mixing bowl, add flour and make a well in the center

Pour in the yeast mixture, olive oil, and salt

Stir until a dough forms, then knead for about 5 minutes until smooth and elastic

Place the dough in a greased bowl, cover it with a towel, and let it rise for 1-2 hours or until doubled in size

Preheat your oven to 475F 245C and place a pizza stone or inverted baking sheet inside

Divide the dough into two equal portions

Roll out each portion into a 12-inch circle on a floured surface

Transfer the rolled dough to parchment paper, add your favorite pizza toppings, and slide it onto the preheated pizza stone or baking sheet

Bake for 10-12 minutes or until the crust is golden and the cheese is bubbly and browned

Remove from the oven, slice, and enjoy

Temarizushi

Making sushi in the shape of a ball is a fun and flexible way to eat sushi at home. Make these small sushi balls that are easy to eat. You can fill them with your favorite foods.

Ingredients:

• 2 cups sushi rice
• 2 1/2 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• Assorted sushi fillings such as fish, avocado, cucumber, etc
• Nori seaweed sheets, cut into small strips

Instructions:

Use cold water to rinse the sushi rice until the water runs clear

In a rice cooker, put the rice and water together and follow the directions on the box

Put the rice vinegar, sugar, and salt in a small saucepan

Heat them over low heat until the sugar and salt are gone

Take it off the heat

Put the cooked rice in a large bowl, and then slowly mix in the vinegar mixture until everything is well mixed

Wait until the rice is cool enough to touch

Make a ball out of a little rice in the palm of your hand

Make a hole in the middle of the rice ball and fill it with a small amount of the sushi filling of your choice

Form a ball by gently rolling the rice around the filling

To keep the rice ball together, wrap a strip of nori around the middle of it

Do it again with the rest of the filling and rice

The temarizushi balls can be served as is, or they can be put on a plate to look nice

Keto Chinese Pulled Pork

Experience the delightful flavors of Keto Chinese Pulled Pork. This savory and tender dish features pork shoulder marinated in a rich blend of soy sauce, rice vinegar, and Chinese five-spice powder. Slow-cooked to perfection, this low-carb pulled pork is a keto-friendly culinary journey into the heart of Chinese cuisine.

Roasted Cauliflower Salad with Tahini Sauce and Pomegranate Seeds

The flavors and textures in this Roasted Cauliflower Salad with Tahini Sauce and Pomegranate Seeds go so well together. The tahini sauce makes the dish creamy with a hint of sour, and the roasted cauliflower gives it a nutty and slightly sweet taste. You can taste the juicy sweetness and see the bright color of the pomegranate seeds in this salad. It goes well with any meal or can be eaten on its own for a healthy and filling meal.

Ingredients:

• 1 head of cauliflower, cut into florets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup tahini sauce
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 2 tablespoons water
• 1/4 cup pomegranate seeds
• Fresh parsley leaves for garnish

Instructions:

Preheat your oven to 425F 220C

In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper until evenly coated

Spread the cauliflower on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and browned, tossing halfway through

While the cauliflower is roasting, prepare the tahini sauce

In a small bowl, whisk together tahini sauce, lemon juice, minced garlic, and water until smooth

Add more water if needed to achieve your desired consistency

Once the cauliflower is done, remove it from the oven and let it cool slightly

To assemble the salad, place the roasted cauliflower on a serving platter

Drizzle the tahini sauce over the cauliflower

Sprinkle pomegranate seeds on top and garnish with fresh parsley leaves

Serve immediately and enjoy

Greek Salad

This easy and refreshing Greek salad will take you to Greece. It goes well with a lot of things or by itself as a light meal.

Ingredients:

• 2 cups of chopped cucumbers
• 2 cups of diced tomatoes
• 1/2 cup of sliced red onions
• 1/2 cup of Kalamata olives
• 1/2 cup of crumbled feta cheese
• 1/4 cup of extra virgin olive oil
• 2 tablespoons of red wine vinegar
• 1 teaspoon of dried oregano
• Salt and pepper to taste

Instructions:

Put cucumbers, tomatoes, red onions, and Kalamata olives in a large bowl and mix them together

Mix olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl with a whisk

Toss the salad to coat it with the dressing

Add some broken up feta cheese on top

As soon as possible, serve as a cool Greek salad

Fig, Burrata, and Prosciutto Pizza

This Fig, Burrata, and Prosciutto Pizza has both sweet and savory tastes. When you put together fresh figs, creamy burrata cheese, and salty prosciutto, your mouth waters. This pizza has a great mix of tastes and textures thanks to the balsamic glaze and arugula on top.

Ingredients:

• 1 pizza dough
• 6-8 fresh figs, sliced
• 8 oz burrata cheese
• 4-6 slices of prosciutto
• 1/4 cup balsamic glaze
• 1/4 cup arugula
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

Set your oven to 475F 245C before you start cooking

On a floured surface, roll out the pizza dough to the thickness you want

Place the dough on a pizza stone or baking sheet after it has been rolled out

Spread the dough out evenly after adding the olive oil

The sliced figs should be put on top of the dough

Cut the burrata cheese into little chunks and sprinkle them on top of the figs

Spread out the slices of prosciutto on the pizza

Add pepper and salt to taste

Put it in an oven that is already hot and bake for 10 to 12 minutes, or until the crust is golden brown and the cheese is foamy and melted

Spread the balsamic glaze over the pizza after taking it out of the oven

Add fresh arugula on top for a spicy finish

Cut it up and serve it right away

Delicious Classic Cookies

A classic cookie recipe that produces perfectly chewy, chocolatey cookies. For years, these cookies have been a favorite

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups chocolate chips

Instructions:

Before you start cooking, heat the oven to 375F 190C

Put the flour, baking soda, and salt in a small bowl and mix them together

Put away

Put the butter, brown sugar, granulated sugar, and vanilla extract in a large bowl and beat them together until they are smooth

One at a time, add the eggs and beat well after each one

Slowly add the dry ingredients and mix them in until they are just combined

Add the chocolate chips and mix them in

Drop rounded tablespoons of dough onto baking sheets that have not been greased

The cookies should be baked for 9 to 11 minutes, or until they turn golden brown

For a few minutes, let them cool on the baking sheets

Then, move them to wire racks to cool completely

Keto Chocolate Peanut Butter No Bake Cookies

For people on the ketogenic diet, these Keto Chocolate Peanut Butter No Bake Cookies are a tasty treat. Theyre great for satisfying your sweet tooth without throwing off your low-carb lifestyle because they are full of flavor.

Ingredients:

• 1 cup natural peanut butter
• 1/2 cup coconut oil
• 1/2 cup unsweetened cocoa powder
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1/2 cup unsweetened shredded coconut

Instructions:

Melt the coconut oil and peanut butter in a medium saucepan over low heat while stirring all the time

Take it off the heat and mix in the sea salt, cocoa powder, erythritol, and vanilla extract until its smooth

Toss in the coconut shreds until everything is well mixed

Drop spoonfuls of the mixture onto a baking sheet lined with parchment paper and shape them into cookies

Put it in the fridge for 30 minutes or until it gets firm

Once hard, put it in a container that wont let air in and put it in the fridge