Instant Pot Chicken Tortilla Soup

This Instant Pot Chicken Tortilla Soup is loaded with shredded chicken, tomatoes, corn, and beans. It’s ready so fast in the pressure cooker! Don’t forget to garnish this weeknight soup with avocado, lime, and, of course, tortillas.

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12 Magical Ways to Transform Bread Into Dessert
12 Magical Ways to Transform Bread Into Dessert
12 Magical Ways to Transform Bread Into Dessert
12 Magical Ways to Transform Bread Into Dessert
12 Magical Ways to Transform Bread Into Dessert
12 Magical Ways to Transform Bread Into Dessert
12 Magical Ways to Transform Bread Into Dessert

Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make things run a little more smoothly for you and your loved ones.

On many occasions, baking a multi-step layer cake or whipping a creamy semifreddo is an accomplished and therapeutic process. On other days, when your life has thrown one too many curveballs, the most you can muster is to pour a glass of milk to go with that stale box of chocolate wafers sitting on top of your fridge.

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* This article was originally published here

Caramelly-Crisp Coconut Macaroons Are a One-Bowl Pantry Hero
Caramelly-Crisp Coconut Macaroons Are a One-Bowl Pantry Hero
Caramelly-Crisp Coconut Macaroons Are a One-Bowl Pantry Hero
Caramelly-Crisp Coconut Macaroons Are a One-Bowl Pantry Hero
Caramelly-Crisp Coconut Macaroons Are a One-Bowl Pantry Hero

Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.


Even if you’ve had some version of these macaroons before (and you have) and been quite happy, there’s a secret side to them you’re going to want to get to know.

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* This article was originally published here

It’s National Cleaning Week, minions, which feels appropriate since that’s what a lot of you are doing with your extra free time at home. Not me, though. I already work at home, so I have exactly the same amount of free time as before, and I need all of it for browsing Instagram and annoying my cats.

Still, I’m all for cleaning out the old grody stuff and giving things a little refresh. Which was a hint. Directed at these bakeries.

Ahem hem hem. Spotlight over here, boys.

::dramatic hair flip to reveal 80s style mullet::

Cakes fall apart

rachel+w.ow.monkey.jpg

  

day after day

tina+h.ow.christmas+wreath+%28collapsed+icing%29.jpg

And I slowly go insane

 I know this whale isn’t mine

Sarah+H+.+ow+.+whale+flies.jpg

But it doesn’t stop the pain

 If displays won’t last forever

Wut.ow.disney+crack.jpg

Why do you clean them never?

Tom+H+.+ow+.+doll.jpg

[chorus of Muppety cake voices starts to sing]

Wherever you go

Whatever you do

We will be wrecked here, waiting for you

george+v.ow.woman+photo.jpg

For how long it takes
‘Til they make new cakes
We will be wrecked here, waiting for youuu

Thanks to Rachel W., Tina H., Sarah H., Wut, Tom H., & George V. for Part 1. That’s right, I WROTE THE WHOLE DANG SONG, so tune in tomorrow to keep this 80s ear worm going.

*****

P.S. If you’re like me and would rather have a clean house without actually having to clean it, then do I have the bunny slippers for you:

61gdzKZINzL._AC_SL1001_.jpg

 Bunny Mop Slippers

They also have ones that look like teddy bears, frogs, and my personal favorite: pigs.

*****

And from my other blog, Epbot:

Two Best Tips.jpg

* This article was originally published here


These fresh pasta recipes are well worth the extra time.
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* This article was originally published here

Mexican Lasagna

Mexican Lasagna

Mexican Lasagna! Also known as Taco Lasagna or Mexican Casserole, this dish is layered with corn tortillas, ground beef, green chiles, beans, salsa, and cheese. A huge hit with a crowd! Perfect for potlucks.

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* This article was originally published here


Essential recipes, techniques, and isolation-friendly cooking tips.
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11 Recipes to Make with Freezer Ingredients

The freezer is stocked, so now what? Check out these easy recipes for delicious meals all week long.

Continue reading “11 Recipes to Make with Freezer Ingredients” »

* This article was originally published here

When I'm Low on Pasta, This Nourishing Ingredient Swoops In

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we’re guessing you have those covered. Today, we’re branching out beyond pasta.


After four days of social-distancing, I had already eaten pasta for dinner three times, a pace I would gladly keep up for the rest of this mess if I had that much pasta (I don’t) and the nearby supermarket had any in stock (it doesn’t). Perhaps you’re in a similar boat?

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* This article was originally published here

Spicy Cabbage Chickpea Soup | The Full Helping

It’s a gray, gloomy day here in New York City. It’s been raining, mostly, but it was even sleeting for a little while this morning.

It would be a good day to stay inside and make soup even if it weren’t for the current circumstances. Since we’re at home anyway, watching it drizzle outside, I think it’s an especially nice day for soup.

Spicy Cabbage Chickpea Soup | The Full Helping

I thought I’d share one of the Power Plates recipes that most spells “comfort” to me. This spicy, lemony cabbage chickpea soup is the closest thing I’ve created in adulthood that evokes the chicken soup I remember from childhood, which was definitely one of my mom’s specialties. It’s super similar to an older recipe from the blog, but I like the spice blend and the brown rice used here, and this is the version that’s become my go-to.

The soup is easy to make, and it’s packed full of veggies that keep well (onions, carrots, celery, cabbage). As written, the recipe makes tons—at least 8 servings. But you can cut it in half, or you can freeze some. In the last week I’ve had a few moments when I’ve wondered if I should make less, to protect freezer space, but actually, I keep defrosting and finishing things, so I think my cadence right now is good.

When my recipe testers were helping me out with this soup, one tester suggested a short pasta shape in place of rice. I have a lot of long-grain brown rice that needs cooking right now, so I’m making my way through it, meal by meal. But a small pasta would be lovely here, as would orzo! The soup gets a kick from red pepper flakes, stirred in at the end, which you can adjust to taste. And the turmeric gives it the prettiest, most vibrant golden color.

Spicy Cabbage Chickpea Soup | The Full Helping

Spicy Cabbage Chickpea Soup | The Full Helping

Print

Spicy Cabbage Chickpea Soup

Servings 8 people
Author Gena Hamshaw

Ingredients

  • 1 tablespoon olive oil (substitute a few tablespoons vegetable broth)
  • 1 white or yellow onion, chopped
  • 3 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 6 cups shredded green cabbage (about 1/2 head of cabbage)
  • 1 cup medium or long-grain brown rice (substitute a short pasta or orzo)
  • 1 teaspoon sweet paprika (substitute smoked)
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt (more as needed)
  • 8 cups low sodium vegetable broth
  • 1-2 cups water
  • 3 cups cooked chickpeas (2 cans, drained and rinsed)
  • Juice of 1 large lemon
  • Freshly ground black pepper to taste
  • Pinch of crushed red pepper flakes, to taste
  • Chopped fresh parsley, for garnish (optional)

Instructions

  • Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, for 5 minutes, or until the onion is soft and clear. Add the garlic and cook, stirring constantly, for 2 minutes.
  • Stir in the cabbage, chickpeas, rice, paprika, turmeric, and salt, then pour in the broth and 1 cup water. Bring to a boil over high heat. Lower the heat, cover, and simmer for about 45 minutes, until the rice is tender.
  • Stir in the lemon juice. Season to taste with black pepper and/or crushed red pepper flakes. If the soup is thicker than you'd like, add the extra cup of water. Serve with fresh parsley, if desired.

Notes

Soup will keep in the fridge for up to 6 days and can be frozen for up to 6 weeks.

Reprinted with permission from Power Plates, copyright © 2018by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Spicy Cabbage Chickpea Soup | The Full Helping

This is a filling meal in its own right, but a little slice of buttered toast certainly doesn’t hurt.

I’ve been thinking a lot about how times like this bring us back to what matters. Part of that awareness includes thinking about, and preparing, meals that are simple and comforting, like this one. This lemony, spicy bowl will help to keep me warm on a damp evening.

Hope it warms you up, comforts, and keeps you full sometime soon, too!

xo

The post Spicy Cabbage Chickpea Soup appeared first on The Full Helping.

* This article was originally published here

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