low carb

Easy Sous Vide Wild Alaskan Cod

black pepper

Aleppo chile finishing salt

coconut oil

Summer salad with grilled peaches and zucchini

zucchini

peaches

cucumber

arugula

1.4 tsp chili flakes

buffalo mozzarella cheese

lemon

olive oil

marjoram

salt

pepper

olive oil (for coating)

Green Beans with Lemon and Garlic

green beans, ends trimmed

butter

garlic cloves, minced

red pepper flakes

lemon zest

Salt and black pepper

Marinated Chicken Breasts

garlic or onion powder, optional

salt and black pepper

chicken

Pork Tenderloin with Seasoned Rub

garlic powder

oregano

cumin

coriander

thyme

Salt

pork tenderloin

garlic

Slow-Cooker Pork Tacos

ancho chiles

whole pasilla chiles

garlic,

chipotles in adobo sauce

white onion,

honey

cider vinegar

Kosher salt

oregano,

chicken broth

pork

bay leaves

cinnamon

Corn tortillas, warmed,

Assorted taco toppings,

As a meat that is best served medium rare, duck breast makes an ideal candidate to cook sous-vide. By cooking it at 135°F for two hours, much of the fat under the skin begins to soften and render out while the proteins in it begin to set, making it much easier to crisp without shrinking on the stovetop just before serving.

Sous Vide 101: Duck Breast Recipe

duck breasts

Season duck generously with salt and pepper. For best results, place on a plate and refrigerate uncovered overnight before proceeding.

Seal duck in vacuum bags. Place in 130°F (54°C) water bath for at least 45 minutes and up to 4 hours. Remove from bags and dry thoroughly with paper towels.

Place breasts skin side-down in heavy-bottomed 12-inch non-stick or cast iron skillet and set over high heat until sizzling, about 2 minutes. Reduce heat to medium and cook, moving and pressing breasts to ensure good contact between skin and pan until golden brown and crisp, about 5 minutes. Flip and cook second side until barely colored, about 30 seconds. Transfer to paper towel-lined plate and allow to rest for 5 minutes.

Slice breasts crosswise into 1/2-inch strips and serve.

Easy Grilled Salmon

salmon

Extra virgin olive oil

soy sauce (use gluten-free soy sauce if cooking gluten-free)

garlic cloves,

ginger root, grated

brown sugar

mirin (sweet Japanese rice rice vinegar

ginger

green onions

vegetable oil

chili pepper flakes

sake

mirin

red chili pepper flakes

white sugar

Santa Maria Style Tri Tip

Tbsp Kosher salt

Tbsp black pepper

onion powder

cayenne

dry rosemary (or fresh, finely minced)

dry sage

Grilled Marinated Flank Steak

extra virgin olive oil

red wine vinegar

soy sauce

flank steak

Tandoori Chicken

Tbsp vegetable oil

turmeric

Tbsp garam masala

Tbsp sweet (not hot) paprika

plain yogurt (can sub buttermilk)

lemon juice

garlic cloves

Tbsp ginger

Beef bourguignon

beef trimmed,

brown onion, finely chopped

shortcut rindless bacon, halved lengthways, cut into 1cm strips

garlic cloves, finely chopped

red wine

Massel beef stock

tomato paste

pickling onions, peeled (see tip)

small button mushrooms

Green beans, to serve

This Italian-inspired recipe features salmon fillets gently poached in a garlicky fresh tomato broth.

Salmon in Crazy Water

fennel seeds

plum tomatoes,

onion,

water

dry white wine

salmon fillet,

Coarsely chopped fresh parsley,

Good bread, for serving (optional)

Heat the olive oil in a large, high-side sauté pan or skillet over medium heat. Add the garlic, fennel seeds, and red pepper flakes and sauté until fragrant, about 1 minute. Add the tomatoes, onion, and 1/2 teaspoon of salt and sauté until the tomatoes break down to release their juices and the onion is softened and translucent, about 5 minutes.

Add the water and wine and bring the liquid to a gentle simmer. Simmer, uncovered, until the liquid reduces by about one fourth, 5 to 10 minutes. Taste and season with additional salt, as needed.

Season the salmon with salt and place it in the pan. Reduce the heat to medium-low, cover the pan, and simmer until the fish just begins to flake, 5 to 8 minutes, depending on the thickness of your fillets. An instant-read thermometer inserted into the middle of the thickest fillet should read 120°F to 130°F for medium-rare or 135°F to 145°F if you prefer your salmon more well done.

Transfer the salmon fillets to 4 shallow bowls and spoon the broth around them. Sprinkle with parsley and serve with bread, if desired.

Here's what you need: olive oil, chicken breast, salt, pepper, onion, garlic, ginger, chili powder, garam masala, turmeric, coriander powder, water, passata sauce, single cream, low fat natural yogurt

Lighter Chicken Korma Recipe by Tasty

chicken breast, diced

onion, diced

garlic, grated

ginger, crushed

chili powder

garam masala

coriander powder

passata sauce, or tomato sauce

single cream

low fat natural yogurt

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Heat the oil in a large pan over a medium heat.

Add the chicken and season with the salt and pepper. Fry for 6-8 minutes or until cooked through.

Fry the onions with the garlic and ginger for about 5 minutes.

Stir in all the spices and fry for another 2 minutes.

Stir in the water and passata sauce. Bring to a boil.

Place a lid on top of the pan and simmer for 10 minutes.

Add in the chicken and cook for another 5 minutes, until the sauce thickens slightly.

https://vid.tasty.co/output/32349/mp4_640x640/1495144293

Broccoli moves to the center of the plate in this simple yet show-stopping vegetarian main dish.

Broccoli Steaks with Walnut-Raisin Salsa

(about broccoli

olive oil, divided

sherry vinegar

golden raisins

walnuts, toasted and chopped

ricotta salata, crumbled (about 3/4 cup)

parsley

garlic clove, grated or minced

Place a rack in the middle of the oven and preheat the oven to 450°F.

Trim off about 1/2 inch from the bottom of the broccoli stems to remove their dried ends and use a vegetable peeler to peel away the tough, fibrous skin on the outside of the stems to reveal the pale green flesh. Halve each broccoli head from the stem end lengthwise to get 4 halves and place them on a rimmed sheet pan. Drizzle with 2 tablespoons of olive oil and toss gently to coat, rubbing the oil onto the stems. Lightly season all over with salt and pepper. Place the halves, cut-side down, on the pan and roast until browned and caramelized underneath, 25 to 30 minutes. Flip the broccoli and continue to roast until tender, 10 to 15 minutes more.

Meanwhile, prepare the salsa. In a medium bowl, combine the vinegar and raisins and let rest for 5 minutes to allow the raisins to plump and soften. Add the remaining 2 tablespoons of olive oil, the walnuts, ricotta salata, parsley, garlic, and red pepper flakes. Mix well.

Transfer the roasted broccoli steaks to a serving platter or individual plates. Spoon the salsa generously over the top and serve.

This 5-ingredient, shortcut slow cooker recipe is going to completely change how you think about pot roast. 

How to Make the Best Slow Cooker Mississippi Pot Roast

(3 beef chuck roast

(1-ounce) packet ranch salad dressing & seasoning mix

(1-ounce) packet au jus gravy mix (or 2 (.6-ounce) packets)

unsalted butter

pepperoncini peppers

Options cheese

Add the chuck roast to a slow cooker. Place a 3- to 4-pound boneless beef chuck roast in a 6-quart or larger slow cooker. 

Add the seasoning packets. Sprinkle the chuck roast with 1 packet ranch salad dressing and seasoning mix and 1 (1-ounce) packet au jus gravy mix. 

Add the butter, pepperoncini, and brine. Cut 1 stick butter into cubes and place on top of the roast. Pour 1/2 cup brine from a jar of pepperoncini peppers and pour this over the roast. Add 10 to 12 pepperoncini peppers. 

Cover and cook on LOW for 8 hours. Cover and cook until the beef is very tender, about 8 hours on the LOW setting, or 5 to 6 hours on the HIGH setting.

Use tongs to shred the roast and serve. Shred the roast into bite-sized pieces with tongs. Serve the pot roast over mashed potatoes or pile onto rolls and top with provolone cheese. 

While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it’s not traditional, but we strongly recommend it to brighten up the flavors of the final dish.

The Best Tuna Salad

tuna

celery

red onion,

flat-leaf parsley

mayonnaise

whole-grain mustard

lemon juice (optional)

In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using. 

It's pretty good. I only had parsley flakes and didn't have sweet relish so I diced up 2 bread and butter pickle slices. 

Super great recipe! Me and my wife love it! I usually make a double batch. Highly recommend to try.

Loved it!  The Dijon mustard and lemon juice quieted the fishy taste I usually get when making tuna salad.

This is a classic recipe that my mother used, I prefer Albacore Tuna  in oil (drained) double the celery and parsley, add white with the black pepper fresh lemon juice a must.

Truth a this doesn't taste as good as my own homemade recipe, which is t add salt, pepper, celery, onion, boiled egg, mayo, a fresh heb and sometimes a little crumbled Ritz crackers all to taste.

Very good, light and fresh. I used a little less mayo. Easy to make and must use Albacore tuna  

Yum! I added a dash of sirarcha to the original.  

Awesome! I tried the chefs tip and added Dijon and sweet relish, turned out great! 

Beef chuck is cheaper and more foolproof than brisket, and lends itself very well to classic Texas-style barbecue. In this recipe, we use a salt and pepper rub, some slow smoking, and the "Texas Crutch" (a wrap in aluminum foil) for moist and tender results each time.

Barbecue Smoked Beef Chuck Recipe

black peppercorns (about 1/3 cup; 55 grams) (see note)

kosher salt (about 1/4 cup; 65 grams)

1 (4- to 5-pound; 1.8 to 2.25kg) piece beef chuck roll

Dill pickles, sliced yellow onion, and white bread,

Combine pepper and salt in a small bowl. Rub mixture evenly over surface of chuck roll. Secure chuck roll with 2 to 3 pieces of twine, tied around its circumference at 1- to 1 1/2-inch intervals.

Light 1/2 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high heat, cover, and preheat for 10 minutes. Clean and oil grilling grate.

Place chuck roll on cooler side of grill. Add 4 to 5 hardwood chunks to hotter side of grill. (If using a gas grill, wrap wood chunks loosely in aluminum foil before placing over hotter side of grill.) Cover and allow beef to smoke, adjusting vents and adding coals a few at a time or adjusting the knobs on a gas grill as necessary to maintain a temperature between 275 and 300°F (135 and 149°C) and adding 2 to 3 wood chunks twice during cooking. Smoke until a deep, dark bark has formed and internal temperature registers between 150 and 165°F (66 and 74°C), about 4 hours. 

Remove beef from grill and wrap tightly in a double layer of heavy-duty aluminum foil. Return to cooler side of grill and continue cooking, adding coals or adjusting knobs to maintain internal grill temperature between 225 and 250°F (107 and 121°C). Alternatively, you can transfer foil-wrapped chuck to a wire rack set in a rimmed baking sheet and finish in a preheated 225°F (107°C) oven indoors. (Warning: This will make your whole house smell strongly of smoke.) Cook until meat is almost completely tender and a fork inserted and twisted shows little resistance, 5 to 5 1/2 hours longer. Remove foil, return to grill or oven, and continue cooking until a crisp bark forms, about 30 minutes. Remove from heat, transfer to a cutting board, tent with foil, and allow to cool until internal temperature drops to between 140 and 165°F (60 and 74°C) before serving, 30 minutes to 1 hour.

To serve, slice meat in half with its grain, running knife in between the two largest muscle groups to separate them. Discard twine and place the two halves cut side down on the cutting board.

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