Caponata

35 mins prep
25 mins cook
1 hr 45 total
Easy
(20 reviews)
Caponata

Description

This caponata is super versatile—serve it warm, cold, or at room temp as an appetizer, side, or light lunch.

Ingredients
  • 1 large eggplant (1¼ lbs/560 g), cut into ¾-to 1-inch (2-to 2.5-cm) cubes
  • 1 1/4 teaspoon salt, divided
  • 1/4 cup + 2 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow onion, diced
  • 2 celery stalks, sliced ¼-inch (6-mm) thick
  • 1 red, orange, or yellow bell pepper, cut into 1/2-inch (8-mm) chunks
  • Freshly ground black pepper
  • 2 ripe plum tomatoes, chopped
  • 1 tablespoon tomato paste
  • 1/4 cup green olives, pitted and sliced
  • 3 tablespoons raisins
  • 2 tablespoons capers, drained and rinsed
  • 1 1/2 teaspoons sugar
  • 2 tablespoons red wine vinegar
  • 1/4 cup pine nuts
  • 2 tablespoons chopped fresh basil

Instructions

  1. Place the cubed eggplant in a colander and sprinkle with 1 teaspoon of the salt. Let it sit for 45 to 60 minutes to draw out excess moisture. Afterward, pat the eggplant firmly with paper towels or a clean dish towel to absorb moisture.

  2. Heat 1/4 cup (60 ml) olive oil in a large nonstick skillet over medium-high heat. Add the cubed eggplant and cook, stirring occasionally, until golden brown and tender, about 10 minutes (it will shrink quite a bit). Using a slotted spoon, remove the eggplant and set it aside on a plate.

  3. In the same pan, add 2 tablespoons more oil, then add the onion, celery, and bell pepper. Season with the remaining ¼ teaspoon salt and a few grinds black pepper. Cook over medium-high heat, stirring occasionally, for 5 to 7 minutes, until softened. Do not brown; reduce the heat if necessary.

  4. Stir in the tomatoes, tomato paste, olives, raisins, capers, and sugar. Cook for 2 to 3 minutes, allowing the flavors to combine. Add the vinegar and cook for 1 to 2 minutes until it evaporates.

  5. Add the cooked eggplant back to the pan and stir to combine. Let everything simmer over low heat for a few minutes to meld the flavors. Remove the caponata from the heat and let it cool to room temperature.

  6. Meanwhile, in a small dry skillet, toast the pine nuts over medium heat, stirring frequently, until golden and fragrant, 3 to 4 minutes. Keep a close eye on them—they can go from perfect to burnt fast. Transfer to a small bowl right away to stop the cooking and set aside.

  7. Before serving, stir in the pine nuts and basil. Taste and adjust seasoning with salt, sugar, vinegar, or more basil if necessary.

Nutrition Information

Per serving

171
Calories
12g
Carbs
2g
Protein
14g
Fat
2g
Saturated Fat
0.0g
Trans Fat
356mg
Sodium
4g
Fiber
8g
Sugar

Tags

Appetizer Caponata Dairy-Free Special Diets
Print Recipe Save Recipe

Fettuccine Alfredo Chicken

15 mins prep
30 mins cook
45 mins total
Easy
(210 reviews)
Dairy-Free Chicken

Description

Try this delightful Dairy-Free Chicken Fettuccine Alfredo recipe to satisfy your cravings for creamy pasta without any dairy. It's a mouthwatering, easy-to-make dish that combines the luxurious flavors of coconut milk, aromatic garlic, zesty lemon juice, and the subtle sweetness of shallots to create a sauce that's rich and bursting with flavor.

Ingredients
  • 4 boneless, skinless chicken breasts, about 1 inch (2.5 cm) thick
  • 3 1/2 teaspoons kosher salt, divided, plus more to taste
  • 2 1/2 teaspoons freshly ground black pepper, divided
  • 5 tablespoons olive oil, divded
  • 3/4 lb fettuccine pasta (340 g), uncooked
  • 1 large shallot, minced
  • 6 garlics, minced
  • 3 tablespoons all purpose flour
  • 13.5 oz coconut milk (400 mL)
  • 1 cup chicken stock (240 mL), or vegetable stock
  • 1 tablespoon fresh lemon juice
  • Fresh parsley, minced, to taste

Instructions

  1. Season the chicken all over with 1 1/2 teaspoons salt and 1 teaspoon pepper.

  2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts, 2 at a time, and cook for 4-5 minutes, until golden brown. Add more olive oil, if needed, and Flip and cook on the other side for 4-5 minutes more, until golden brown and the internal temperature reads 165ºF (75˚C). Remove from the pan, set aside, and cover to keep warm while you repeat with the remaining chicken.

  3. Meanwhile, heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the shallots and garlic, season with a pinch of salt, and cook until the shallot is translucent, 3-4 minutes.

  4. Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and 1½ teaspoons pepper.

  5. Pour the sauce over the fettuccine and toss well to coat. Slice the chicken.

  6. Divide the pasta between bowls and top with the chicken. Garnish with parsley and serve.

Nutrition Information

Per serving

835
Calories
82g
Carbs
62g
Protein
28g
Fat
5g
Fiber
9g
Sugar

Tags

Chicken Main Course Healthy Dairy-Free Special Diets
Print Recipe Save Recipe

Peanut Butter Noodle

5 mins prep
10 mins cook
15 mins total
Easy
(221 reviews)
Peanut Butter Noodle

Description

These Peanut Butter Noodles are creamy, savory, and slurp-worthy, and as spicy (or mild) as you like. Tossed in a simple peanut-lime sauce, they come together in under 20 minutes using pantry staples. Serve them hot or cold, dress them up or keep it simple. They're a weeknight win!

Ingredients
  • Salt, for the pasta water
  • 1 pound spaghetti, linguine, or any other long noodles
  • Generous 1/3 cup no-stir creamy peanut butter
  • 1/4 cup sweet Thai chili sauce, plus more to taste
  • 2 tablespoons soy sauce, plus more to taste
  • 1/4 cup boiling water (from the pasta pot)
  • Sliced green onions

Instructions

  1. Bring a large pot of salted water to a boil over high heat. Cook the spaghetti or other noodles to al dente according to their package instructions. Drain the noodles in a colander and rinse with cool water until they’re no longer hot.

  2. In a large mixing bowl, whisk together the peanut butter, chili sauce, soy sauce, and boiling water (from the pasta pot). Continue to whisk until the ingredients combine into a smooth sauce, about 1 minute. The sauce should be thick but still pourable. Taste the sauce and adjust the seasonings if you like, adding more soy sauce if you want it saltier, or more chili sauce for more sweetness.

  3. Add the drained and cooled noodles to the bowl with the sauce. Use tongs to toss the noodles in the sauce until they’re evenly coated. Transfer the peanut butter noodles to serving dishes. Top with sliced green onions, cilantro, and/or sesame seeds, if you like, and serve right away.

  4. The peanut butter noodles will keep refrigerated in an airtight container for up to 3 days. They will absorb the sauce as they sit—you can enjoy them as is or toss them with a tablespoon or two of boiling water to bring back some of their saucy texture.

Nutrition Information

Per serving

223
Calories
32g
Carbs
8g
Protein
8g
Fat
1g
Saturated Fat
463mg
Sodium
178mg
Potassium
2g
Fiber
7g
Sugar
18mg
Calcium
1mg
Iron

Tags

Noodle Peanut Dairy-Free Perfect for Diets
Print Recipe Save Recipe

Potstickers

30 mins prep
25 cook
55 mins total
Easy
(320 reviews)
Potstickers

Description

Time to get your dumpling game on! Don't fret about perfect pleats – if it's all too hard, just press the seams together without pleating, plenty of Chinese restaurants do this.

Ingredients
  • 5 – 6 dried shiitake mushrooms
  • 1 1/2 cups finely chopped Chinese cabbage
  • 1/2 teaspoon salt
  • 250 g / 0.5 lb fatty pork mince
  • 1/4 cup garlic chives
  • 2 teaspoon light soy sauce
  • 1 1/2 teaspoon Chinese wine
  • /2 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • 1 garlic clove
  • 1/2 tsp grated fresh ginger
  • 30 – 35 round dumpling wrappers
  • 1/2 cup water per batch
  • 4 – 6 tsp vegetable oil

Instructions

  1. Place the mushrooms in a bowl and pour over plenty of boiled water. Leave for 20 minutes or until rehydrated. Squeeze out excess water, then finely chop.

  2. Place cabbage in a bowl with salt. Toss with fingers, then set aside for 15 minutes. Squeeze out excess liquid from cabbage using hands.

  3. Place cabbage, mushrooms and remaining Filling ingredients in a bowl. Mix with your hands until well combined.

  4. Peel one wrapper off and place on the palm of your left hand (if right handed). Dip your finger in water and run it along half the edge of the wrapper.

  5. Place 1 heaped tablespoon of filling in the centre. Fold wrapper over, then pleat to seal. Alternatively, just press together with no pleats.

  6. Finish so the dumpling is curved slightly, see photos in post, with the pleats on the top.

  7. Place on tray. Cover with cling wrap or wet tea towel (important). Repeat with remaining dumplings. Should make 30, if yours are extremely plump you may only make 25.

  8. Make sure your pan has a lid that fits it half decently.

  9. Heat 2 teaspoon oil in a non stick pan over medium high heat. Add dumplings, pressing down firmly to flatten the base onto the pan. Cook around 8 to 10 per batch.

  10. When the base is golden brown (check them), add 1/2 cup of water into the pan.

  11. Immediately clamp the lid on, then leave for 7 minutes (any less and the pleats won’t be cooked through so if your water dries out, add a bit more).

  12. Remove lid – most of the water should be evaporated, the pleats should be cooked through. Leave the pan on the stove until the base dries and the underside of the dumplings are once again crisp.

  13. Remove dumplings from pan and transfer to serving plate. Repeat with remaining Dumplings.

  14. Serve with Dipping Sauces of choice.

Nutrition Information

Per serving

78
Calories
5.1g
Carbs
1.7g
Protein
5.5g
Fat
1.7g
Saturated Fat
6.7mg
Cholestrol
112mg
Sodium
0.3g
Fiber
0.1g
Sugar

Tags

Dairy-Free Chinese Cuisine Potstickers Family Favorite
Print Recipe Save Recipe

Rendang Beef

15 mins prep
1 hr 30 mins cook
1 hr 45 mins total
Easy
(55 reviews)
Rendang Beef

Description

Beef rendang is a spicy, rich, and creamy Indonesian/Malaysian beef stew made with beef, spices, and coconut milk. This is the best and most authentic beef rendang recipe you will find online!

Ingredients
  • 1 1/2 lbs. boneless beef short ribs
  • 5 tablespoons cooking oil
  • 1 stick cinnamon, about 2-inch length
  • 3 cloves
  • 3 star anise
  • 3 cardamom pods
  • 1 lemongrass
  • 1 cup thick coconut milk
  • 1 cup water
  • 2 teaspoons tamarind pulp
  • 6 kaffir lime leaves
  • 6 tablespoons kerisik
  • 1 tablespoon sugar
  • Salt
  • 5 shallots
  • 1 inch galangal
  • 3 lemongrass
  • 5 cloves garlic
  • 1 inch ginger
  • 10-12 dried chilies

Instructions

  1. Chop the spice paste ingredients and then blend in a food processor until fine.

  2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.

  3. Add the kaffir lime leaves, kerisik (toasted coconut), sugar, or palm sugar, stirring to blend well with the meat.

  4. Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for storage.

Nutrition Information

Per serving

795
Calories
24g
Carbs
37g
Protein
64g
Fat
34g
Saturated Fat
128g
Sodium
6g
Fiber
9g
Sugars

Tags

Dairy-Free Rendang Special Diets Easy
Print Recipe Save Recipe

Sesame Lemon Chicken

10 mins prep
15 mins cook
25 mins total
Easy
(100 reviews)
Sesame Lemon Chicken

Description

Make our crispy sesame lemon chicken for a quick, easy and flavour-packed family dinner. Scatter with spring onions and serve with your favourite sides.

Ingredients
  • 600g chicken breast fillets
  • 2 tablespoons of cornflour
  • 5 tablespoons plain flour
  • 1 teaspoon baking powder
  • Large pinch of white pepper
  • 1 egg
  • 2 tablespoons sunflower or vegetable oil
  • 2 spring onions
  • Cooked noodles, to serve
  • 2 teaspoons cornflour
  • 2 unwaxed lemons
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame seeds
  • 2 teaspoons sesame oil

Instructions

  1. To make the sauce, tip the cornflour into a bowl and whisk in the lemon zest and juice until any lumps disappear. Add the honey, soy, sesame seeds and sesame oil and mix again. Set aside.

  2. Combine the cornflour, flour, baking powder, ¼ tsp salt, the pepper, beaten egg and 4 tbsp water in a large bowl. Tip in the chicken pieces, gently tossing to coat.

  3. Heat the vegetable oil over a high heat and fry the battered chicken pieces in batches for 6 mins per batch until golden and cooked through. Remove the cooked chicken and transfer to a plate or tray lined with kitchen paper.

  4. When all the chicken has been cooked, return all of it to the pan, still over a high heat, pour in the sauce and toss to coat – the sauce will thicken and cling to the chicken. Scatter with the spring onions and serve with noodles, if you like.

Nutrition Information

Per serving

280
Calories
26g
Carbs
26g
Protein
8g
Fat
1g
Fiber

Tags

Special Diets Lemon Chicken Perfect for Diet
Print Recipe Save Recipe

Southwestern Goulash

10 mins prep
15 mins cook
25 mins total
Easy
(195 reviews)
Southwestern Goulash

Description

Ground beef, diced tomatoes, corn, and Tex-mex seasonings come together in this deliciously kid-friendly weeknight dinner!

Ingredients
  • 16 ounces elbow macaroni
  • 2 teaspoons olive oil
  • 1 yellow onion
  • 1 cup corn kernels
  • 1 lb ground beef
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 14 ounce canned diced tomatoes with green chiles

Instructions

  1. Gather all ingredients.

  2. Add the bag of onions, corn, ground beef, and spices to the instant pot.

  3. Top with dry elbow macaroni.

  4. Cook on High Pressure for 5 minutes.

  5. Remove lid and stir to combine.

  6. Serve with desired toppings.

Nutrition Information

Per serving

224
Calories
24g
Carbs
19g
Protein
6g
Fat
2g
Saturated Fat
567mg
Sodium

Tags

Dairy-Free Goulash Special Diets
Print Recipe Save Recipe

Turkey Pot Pie

10 mins prep
1 hr 10 mins cook
1 hr 20 mins total
Easy
(201 reviews)
Turkey Pot Pie

Description

We are bringing you the best turkey pot pie recipe with all the fixings! Buttery crunchy crust, creamy savory sauce, and a mix of veggies will be your favorite cozy crowd pleaser.

Ingredients
  • 1/2 cup (1 stick) salted butter
  • 1 cup chopped onion
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 3 garlic cloves, minced
  • 1/2 cup flour
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon celery seed
  • 1 teaspoon fresh thyme leaves
  • 1 cup whole milk
  • 2 cups chicken stock or turkey stock
  • 2 cups frozen peas
  • 1/3 cup Italian parsley leaves, finely chopped (optional)
  • 3 cups shredded cooked turkey
  • 1 double pie crust
  • 1 egg, beaten

Instructions

  1. Preheat the oven to 400°F with a rack in the center position.

  2. Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery and cook until the onions are tender and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute.

  3. Add the flour, salt, pepper, celery seed, and thyme and cook, stirring, until a thick paste forms about 2 minutes.

  4. Gradually stir in the milk until fully incorporated. Once the milk is incorporated, gradually stir in the stock. Simmer, stirring continuously, until mixture has thickened, about 3 minutes.

  5. Add the peas, parsley if using, and turkey to the sauce and stir to combine. Remove from heat.

  6. Line a 9-inch pie pan with one of the rolled out pie crusts. Spoon the filling into the pie crust forming a slight mound in the center. Brush the edge of the crust with beaten egg. Place the second rolled out pie crust over the filling. Crimp the edges of the bottom crust and top crust together using the tines of a fork of your fingers. Using a sharp knife, cut two, 2-inch slits into the top of the crust. Brush the top of the crust with remaining beaten egg.

  7. Bake the pot pie on a rimmed baking sheet until the crust is lightly browned and the filling is bubbling, about 45-50 minutes.

  8. Cool on a baking rack for 10-15 minutes before serving.

Nutrition Information

Per serving

481
Calories
39g
Carbs
6g
Protein
26g
Fat
507mg
Sodium
2g
Fiber
5g
Sugar

Tags

Dairy-Free Turkey Pie Perfect for Diet
Print Recipe Save Recipe