comforting

Here's what you need: sweet potatoes, olive oil, garlic, fresh thyme, pepper, salt, raw cashews, low sodium vegetable broth, garlic, unsweetened coconut milk, nutritional yeast, lemon juice, ground nutmeg, cayenne, kosher salt, oil

Vegan Sweet Potatoes Au Gratin Recipe By Tasty

potatoes,

olive oil

garlic,

thyme

pepper

salt

cashews

garlic

coconut milk

yeast

lemon juice

nutmeg

cayenne

oil,

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Tasty

Vegan Sweet Potatoes Au Gratin Recipe by Tasty

Add the cashews to a medium bowl with enough vegetable broth to cover. Soak for at least 2 hours, or overnight. Drain and rinse.

Using a mandolin or a sharp knife, thinly slice the sweet potatoes into rounds.

Add the sweet potatoes to a large bowl and toss with the olive oil, garlic, thyme leaves, pepper, and salt.

Add the drained cashews to a blender or food processor, along with the garlic, coconut milk, nutritional yeast, lemon juice, vegetable broth, nutmeg, cayenne, and salt. Blend until smooth and creamy.

Grease a large cast-iron skillet or other ovenproof dish with oil.

Pour ⅓ of the cashew sauce into the skillet and tilt to evenly coat the bottom. Layer half of the sweet potato rounds over the sauce, overlapping slightly to completely cover the bottom of the pan. Repeat with another ⅓ of the sauce, the rest of the potatoes, and the rest of the sauce.

Bake for 1 hour, or until golden brown on top and the sweet potatoes are tender.

Let cool for 15 minutes before slicing and serving.

https://vid.tasty.co/output/114500/landscape_480/1541544338

A favourite of Good Food's associate food ed, this quiche just had to be on the site. Perfect comfort food

Leek, mushroom & gruyère quiche

butter

leeks,sliced and washed

pack chestnut mushroom,sliced

eggs

double cream

gruyère,coarsely grated

plain flour

cold butter,cut into pieces

To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.

Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.

While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.

Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown

While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

Chinese Egg Noodle Dough (Hand,mixer,or Food Processor) Pt 1

Salt

lg Eggs

For Large Processors

water

tb Gluten flour*

c Cornstarch; (about)

For Small Processors

c All-purpose flour; plus 1

ts Oriental sesame oil;

cornstarch

lg Egg

Low-Calorie Irish Colcannon

c Water

Skim milk

c Instant mashed potato flakes

tb Reduced calorie margarine

onion,

c Chopped cabbage

Butternut risotto

g Butter

Tbsp Olive oil

Onion, small, diced

Butternut,

Water, boiling

Dry white wine

Parmesan cheese,

Place the oil and half the butter in a large heavy-based saucepan. Cook the onion until soft but not coloured, then add the rice and stir until well coated with oil.

Add butternut and wine and stir until all the liquid has evaporated. Add the hot water a ladleful at a time, stirring constantly until all the liquid is absorbed before you add the next ladleful. The risotto should be kept at a rapid simmer. Continue, a ladle at a time, until the rice is al dente (about 20 minutes).

Season with salt and pepper. Remove from the heat and add the remaining butter and parmesan cheese.

Serve immediately with fried sage leaves if wished. They add a simple garnish—cook in hot oil, a few at a time, for 10-20 seconds. Drain well and leave to crisp as they dry.

The whole family will enjoy this easy to make creamy potato and leek soup.

Potato and leek soup recipe

olive

brown onion, halved, chopped

garlic clove, crushed

leeks, pale section only, washed, dried, thinly sliced

1.25L (5 cups) Massel Vegetable Liquid Stock

milliliters (1/2 cup) thickened cream

chives

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5423694709001&=domain=del

5348771529001-5423694709001

&quot;Found in response to a request for a bread machine recipe for Ciabatta Bread. I love this stuff. It is one of the best breads I make!&quot;

Ciabatta Bread Recipe

Water

Sugar

Flour (4.06 cups of spelt)

Yeast

Emeril Lagasses Chicken And Smoked Sausage Gumbo

c Vegetable oil

c Celery chopped

c Onions chopped

Bay Leaves

tb File powder

c bell peppers Chopped

tb Chopped parsley

c Green Onions chopped

lb Smoked sausage

ts Cayenne

chicken

ts Rustic Rub

c Flour

&quot;This delicious and simple recipe for juicy, quickly prepared pork chops calls on three kitchen staples -- garlic, sage and rosemary. The chops are pan roasted, cooked in a covered skillet with the herbs, garlic and some olive oil. Covering the pan holds in moisture and helps keep the chops from becoming too dry or tough. &quot;

Rosemary Sage Pork Chops

olive oil (up to 4), (depends on number of chops & size of pan)

sage

rosemary

pork

Salt and black pepper

vermouth (optional)

This super simple pantry pasta recipe is made with just a handful of shelf stable ingredients. Fast, kid friendly and delicious, this is a real weeknight dinner winner!

Pasta with White Clam Sauce

C Pasta Cooking Water (reserve, may not need all of it.)

Olive Oil

Yellow Onion (diced)

C White Wine (optional)

Clams (preferably chopped, with their juice)

tsp Dried Parsley

tsp Dried Thyme

1/2-1 tsp Red Pepper Flakes (optional)

C Half n Half (or 1/2 cup each cream and milk)

Kosher Salt and Pepper (to taste)

Bring a stockpot of salted water to a rolling boil and cook your pasta according to package directions. Note: If there is a time range, cook it on the shorter end of the spectrum, as the pasta will continue to cook when the hot sauce is added. TIP: Be sure to reserve a cup of pasta cooking water when you drain your noodles. You may not need to use the whole thing, but pasta water is gold when you&#039;re making pasta sauce!

Heat a few glugs of olive oil over medium heat in a sauté pan. Once it&#039;s shimmering, add the diced onions and a pinch of salt. Sauté for 3-4 minutes, until the onions are mostly translucent at the edges and are quite soft.

Add the wine (if using) and reduce by half.

Add the clams with their juices and your herbs/spices, then simmer for another 3-4 minutes.

Pour the half and half into the mix, stir, then simmer for about 3 minutes.

Once the sauce is ready, pour it into the stockpot where you cooked your pasta. Add the cooked pasta in with it, and stir. If you have the patience, allow it to rest for about 5 minutes with a lid on. Come back to stir, adding pasta water as necessary to make it silky and creamy.

Season with salt and pepper as needed. Enjoy!

Satisfying and comforting soup is the ultimate meal in a bowl, like this smooth and spicy North African blend

Moroccan spiced cauliflower & almond soup

cauliflower

½ tsp each ground cinnamon, cumin and coriander

harissa paste

1l hot vegetable or chicken stock

almond

Cut the cauliflower into small florets. Fry olive oil, ground cinnamon, cumin and coriander and harissa paste for 2 mins in a large pan. Add the cauliflower, stock and almonds. Cover and cook for 20 mins until the cauliflower is tender. Blend soup until smooth, then serve with an extra drizzle of harissa and a sprinkle of toasted almonds.

If you&#39;re someone who needs a little TLC in the form of edible THC or CBD, you&#39;ve come to the right place. In this step-by-step post, I&#39;ll show you how easy (and odor-free) it is to make Cannaoil or Cannabutter in the Instant Pot. Do your lungs and pocketbook a favor and join me!

Cannaoil or Cannabutter in the Instant Pot

oz CBD or THC Flower

Cup Coconut Oil

Take your flower and grind it into a fluffy state, but not so small that it&#39;s powder. I use my spice grinder to shorten this process, but one of those hand held grinders will absolutely work.Place the grinds into a small, clean mason jar and firmly attach the lid.Place trivet in the bottom of your Instant Pot, and place the mason jar on top. Pour in enough water to cover roughly half of the jar.Secure the lid, set the Instant Pot to pressure cook on high for 40 minutes. Do a quick release, being sure to avoid the scorching hot steam as it escapes.

Now that your flower is decarboxylated, it&#39;s ready to make oil. Measure out oil (or butter) of choice into a small mason jar.Carefully remove the jar you used for decarbing the flower from the Instant Pot. Using either a mesh tea steeper or a piece of cheesecloth, secure the flower and add it to the container with the oil. NOTE: Decarbed flower is going to look a few shades darker than prior to this process. Don&#39;t fret, that&#39;s normal.Secure the lid on the jar with your oil and flower. Place it back into the Instant Pot, again looking for the water to cover about half of the jar.Secure the lid of the Instant Pot and set to pressure cook on high for 20 minutes. Allow to naturally release for 40 minutes, then quick release any remaining pressure.Carefully remove the jar from the Instant Pot and allow to cool enough to handle. Remove the lid, then remove your flower. Squeeze any oil that has seeped into the cloth or flower back into the jar, then discard the flower. If necessary, add more oil to the jar to get the amount you need for your recipe.

This cheesy pasta combines an indulgent and silky 3-cheese sauce with rich garlic and oregano. It's also super simple to pull together!
The default recipe serves 2.

Easy Cheesy Pasta

/ 6 oz spaghetti,

mild cheddar, grated (see note 2)

parmesan, grated

gruyère cheese, grated

whipping cream

oregano herbs

parsley (optional)

Cook the pasta in well-salted boiling water for a minute less than the package instructions. Drain and retain the water as you&#8217;ll use it later (see note 3).

Add the olive oil to a large pan over medium-high heat. Saute the garlic until golden and then add the pasta.

Add the cheese to the pan along with the cream and a splash of the pasta water. Stir everything together until the cheese has melted into a sauce. Add more pasta water, a little at a time, until you have the consistency you want.

Spoon onto plates and then scatter with the chopped parsley if using.

Monkey Face Biscuits

7.5cm; (3 inch) plain

ml Vanilla essence; (1/2

g Caster sugar; (4 ounces)

Paper hats; (optional)

ml Flavourless oil; (1

g Butter; (4 ounces)

greaseproof paper piping

cutter

baking tray; floured

; chocolate Buttons

not set

Yukgaejang is a classic spicy Korean beef soup that is made from brisket meat, green onions, bean sprouts and gosari (bracken fiddleheads). It is soo good you can't stop at just one bowl. Serve with rice and you have a complete meal.

Yukgaejang - Korean spicy beef soup

lb beef brisket, fat

water ((1 gallon))

onions

fresh mung bean sprouts ((12 oz bag))

Tbsp guk ganjang ((Soy Sauce for Soups))

Korean chili powder ((Gochukaru, can add more to taste))

Tbsp sesame oil

tsp sesame seeds ((crushed))

(Trader

tsp sugar

tsp chopped garlic

garlic powder

tsp black pepper

Rinse your fat trimmed brisket in water and then add to a stock pot big enough to hold 1 gallon of water plus room for boiling.

Turn heat to medium high and bring to boil. Skim off any foam that comes to the top.

Reduce heat to medium low and simmer for about 1 hour or until a fork goes in easily into the meat. Meat should be tender enough for you to tear off brisket by hand pretty easily. There will still be a little bit of resistance and that’s OK since we will be cooking the meat further.

In the mean time, clean green onions and cut them into thirds. If there are some green onions that are too thick (think about chewing on it), split the white part in half lengthwise first and then cut into pieces about the length of your palm.

When done, the stock should be nice and cloudy. You can actually just stop here and eat the soup and meat like it is. See my post for Hearty Beef Soup (Gogiguk) on how to make the most delicious plain beef soup. Take out the brisket and let it cool.

Once the meat is cool enough to handle, tear the meat into pieces, following the grain. You will have a pile of wonderfully chewy and flavorful brisket meat.

Season the torn brisket pieces with soy sauce, chili powder, sesame oil, sea salt, sugar, garlic, garlic powder, sesame seeds and black pepper.

Mix well with hands (use a plastic glove). And add couple handfuls of green onions and mix again.

Add seasoned meat and green onions and rest of the green onions all back into the soup.

Turn heat on to medium high and bring to boil. Cook for 10 minutes and then add bean sprouts (and gosari).

Reduce heat and simmer 20 minutes or more. After about 10 minutes of simmering, taste the soup and adjust seasoning. Add more salt or more chili powder to taste. Simmer remaining 10 minutes.

This hamburger steak recipe is not only comforting all-year-round, but it's also savory and creamy, thanks to the additional mushroom gravy. 

Super-Comforting Hamburger Steak Recipe

beef

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