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Articles by Lime wedges
Red Pepper, Bean and Corn Vegan Quesadillas
Red Pepper, Bean and Corn Vegan Quesadillas These mild and smoky vegan quesadillas contain a rich, creamy ‘cheese’ sauce made from a wholesome mix of vegetables and cashews Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3! These tasty vegan quesadillas are filled with a mild, smoky mix of red peppers, sweetcorn, and pinto beans enrobed in a rich, cashew cheese sauce.
Quito Quinoa Bowl
Recipes › Lunch / Dinner › Quito Quinoa Bowl with grilled chicken Lunch / Dinner Quinoa takes the lead in this quasi-South American-themed bowl, bolstered with chicken, corn, and beans. Let’s go bowling. Makes 2 servings Total Time 45 minutes Print Recipe Print It Now Ingredients 3 Tbsp. minced garlic, divided 3 Tbsp. olive oil, divided 2 Tbsp. lime juice 1 Tbsp. honey or agave nectar 1 tsp.
Grilled Miso Clams
Recipes › Lunch / Dinner › Grilled Miso Clams with basil and lime Lunch / Dinner Grilled Miso Clams with basil and lime Clams are an often-overlooked shellfish, at least in terms of cooking them at home. Throwing them on the grill creates a stunning summer meal that can’t be any easier (there’s a theme here!). Miso lends a touch of umami while lime and basil add bright freshness. About Miso Miso comes in a variety of colors. The darker the paste, the longer it’s aged and the stronger the flavor.
Vietnamese Pork & Watercress Soup
Special Gift Offer Close Recipes › Lunch / Dinner › Vietnamese Pork & Watercress Soup Lunch / Dinner This Vietnamese Pork and Watercress Soup tastes complex, but is utterly straightforward to make. Makes 4 servings Total Time 30 minutes Print Recipe Print It Now Ingredients 1 Tbsp. vegetable oil ¼ cup minced shallots 2 Tbsp. minced garlic 2 Tbsp. minced ginger 1 lb. ground pork 4 cups low-sodium chicken broth 2 Tbsp. fish sauce 1 pkg.
Yellow Curry
Cook noodles according to package directions; drain. Heat 2 Tbsp. vegetable oil in a skillet over medium-high until shimmering; add beans and sear until blistering and beginning to brown, 2–4 minutes, stirring often. Add garlic, ginger, and scallion whites, stir-fry 1 minute. Deglaze skillet with soy sauce, vinegar, and sesame oil, scraping up brown bits. Stir in coconut milk and bring to a boil; whisk in curry paste, brown sugar, fish sauce, and lime juice. Add cooked noodles; remove curry from heat.
Red Curry Beef
Special Gift Offer Close Recipes › Lunch / Dinner › Red Curry Beef with brown basmati rice Lunch / Dinner Hanger steak has big beefy flavor that stands up to the complex aromatics and spice of red curry, perceived by many as the hottest of curry pastes. It relies on dried red chiles, fresh red bird chiles, and fresh red peppers for spicy heat and color. Makes 2 servings Total Time 30 minutes Print Recipe Print It Now Ingredients STIR-FRY: 10 oz. hanger steak, thinly sliced 2 Tbsp.
Southwest Quinoa Salad
Recipes › Lunch / Dinner › Southwest Quinoa Salad with chipotle vinaigrette Lunch / Dinner Beets, black beans, and bell pepper gather together in this Southwestern salad sprinkled with quinoa. Nutritious sweet potatoes and arugula get into the mix, but it’s the chipotle vinaigrette that really sings with flavor. Quinoa is an ancient food native to the Andes mountains of South America. Although quinoa cooks like a grain, it’s technically the fruit of an herb plant.
One-Pot Burrito Rice
One-Pot Burrito Rice Hate washing up? Us too! That’s why we love healthy vegan dinners like this vegan one-pot burrito rice recipe that can be made in one-pot. It saves time in the kitchen and better yet, one-pot dishes like this burrito rice make great leftovers as they taste even better the next day. Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3! “When you want all the joy of a full Mexican spread, but just can’t even.
For a kick, top roasted sprouts with spicy aioli
Step 1: Preheat oven to 400 F. Step 2: On rimmed baking sheet, place 1 pound trimmed and halved Brussels sprouts. Drizzle with 1 tablespoon extra-virgin olive oil and season with kosher salt and fresh ground black pepper to taste, tossing to coat. Step 3: Bake until Brussels sprouts are lightly browned, crispy and tender in the center, about 20 to 30 minutes, stirring halfway through cooking time. Step 4: Transfer Brussels sprouts to a serving platter. Drizzle with Sriracha aioli.
Huevos Rancheros Bowls
Recipes › Breakfast / Brunch › Huevos Rancheros Bowls with Tomato Pico de Gallo Breakfast / Brunch Huevos rancheros, or "rancher's eggs," is a breakfast dish traditionally served with eggs atop tortillas with salsa, beans, and avocado. Here, we flipped this Mexican breakfast from the plate to the bowl for a fresh and filling breakfast, lunch, or dinner. It's flavorful and protein-packed from the addition of soyrizo for a vegetarian option, or substitute with Mexican chorizo for the meat eaters.
These beef and mushroom kebabs get tons of flavor from a dry rub and flavored butter
Step 1: Put beef pieces into a large bowl. Add the smoky dry rub and toss with clean hands to coat the meat well. Refrigerate covered at least 1 hour or up to 2 days. Step 2: Place 1 piece of meat on a skewer. Add a mushroom, another piece of meat and then a cherry tomato. Repeat the pattern to fill the skewer and make 4 to 6 skewers as desired. Step 3: Preheat a gas grill to medium-high or prepare a charcoal grill and let coals burn until they are covered with ash and glowing red.
Grilled Sweet Potato Tacos
Recipes › Lunch / Dinner › Grilled Sweet Potato Tacos Lunch / Dinner Bursting with color, flavor, and textures, these sweet potato tacos have got it going on. Plus, with black beans and the veggie-centric ingredient list, these babies are nutrient-rich. Makes 4 servings (8 tacos) Total Time 30 minutes Print Recipe Print It Now Share Recipe Ingredients TOSS: 2 lb. sweet potatoes, peeled, and sliced into ½-inch planks 4 Tbsp. olive oil, divided COMBINE: 1 tsp.
Rosemary-Skewered Shrimp Marinated in Chipotle
Step 1: Remove the leaves from half the length of each rosemary sprig, and set the sprigs aside. Chop enough of the leaves to make 1 1/2 teaspoons. (Reserve any remaining leaves for another use.) Step 2: In a medium bowl, combine 1/4 cup olive oil, 1 1/2 tablespoons fresh lime juice, 2 minced garlic cloves, 3 tablespoons chopped fresh cilantro, 2 teaspoons ground chipotle and 1 1/2 teaspoons chopped rosemary. Season the marinade with salt and black pepper to taste.
Orange-Glazed Salmon
Recipes › Lunch / Dinner › Orange-Glazed Salmon Lunch / Dinner Buying a side of salmon and filleting it yourself, then freezing individual portions, means this pantry meal is only as far away as your freezer. Orange-Glazed Salmon fillets and simple sautéed greens couldn’t be any better or easier. Orange marmalade and a touch of brown sugar lend a sweet element to the salmon. Cajun spice lends a little — you guessed it — spice. And lime juice freshens it all up.
Instant Pot Spicy Ramen Bowls
Recipes › Lunch / Dinner › Instant Pot Spicy Ramen Bowls with red curry Lunch / Dinner Incorporating a pan-Asian palette of ingredients, this ramen bowl takes no time at all to cook. But as with stir-fries, it’s all in the ingredient preparation. If you’re spicy-heat sensitive, use less red curry paste and seed the chiles. For the fire eaters, the spicy heat builds with the first few bites and then plateaus. Instant ramen noodles come in two types.
Pork & Cheese Pupusas
Recipes › Lunch / Dinner › Pork & Cheese Pupusas Lunch / Dinner No need to jet off to Central America for this traditional Salvadoran favorite. Making these tasty treats at home is easier than you may think. Follow our simple step-by-step process and you’ll be feeling like a master pupusa maker in no time! Pupusas were all the rage in the Test Kitchen. Some of us had never had a pupusa before, while others talked about standing in line to order them at a food truck or farmer’s market.
Acorn Squash with Cheesy Rice and Poblanos
Put squash halves, cut side down, in a single layer in a microwave-safe baking dish. (Work in batches to accommodate your microwave oven). Add about ½ inch of water to the dish; cover with lid or plastic wrap vented at one corner. Microwave on high, turning dish if needed, until a fork can be inserted easily in the flesh of the squash, 13 to 15 minutes. Keep covered while you cook the remaining squash.
Thai Coconut Chicken Soup
Thinly slice the chicken breasts crosswise into strips. Heat the vegetable oil in a medium pot over medium-high heat. Add the onion and red pepper. Cook until softened, stirring occasionally, about 2 minutes. Add the garlic, ginger and curry paste and cook for 30 seconds. Add the chicken broth, coconut milk and brown sugar. Cover and bring to a boil. Add the chicken and simmer until cooked through, about 5 to 7 minutes.
Cuban Black Beans & Quinoa
Recipes › Lunch / Dinner › Cuban Black Beans & Quinoa with Bacon Lunch / Dinner This twist on Cuban rice and beans is a bowlful of tasty satisfaction. It may not have a main meaty element, but with hearty beans and quinoa, this bowl will fill you up. Cooked in half the time of brown rice, and full of iron and potassium, quinoa brings something more to the table in this slightly spicy dish. Ingredients FOR THE QUINOA, HEAT: 2 tsp. vegetable or canola oil 1 cup quinoa 1 tsp.
Red Lentil Daal
Recipes › Lunch / Dinner › Red Lentil Daal Lunch / Dinner Often underestimated for their convenience, lentils are a great meat alternative when you’re short on time or simply trying to eat healthier. Daal (also spelled dal or dahl) is a classic preparation found in nearly every household and on every street corner in India. It refers both to the dish and the lentils themselves. Like a work of art, there’s no right or wrong way to make daal, and everyone has their preferred variations.
Red Lentil Daal
Recipes › Lunch / Dinner › Red Lentil Daal Lunch / Dinner Often underestimated for their convenience, lentils are a great meat alternative when you’re short on time or simply trying to eat healthier. Daal (also spelled dal or dahl) is a classic preparation found in nearly every household and on every street corner in India. It refers both to the dish and the lentils themselves. Like a work of art, there’s no right or wrong way to make daal, and everyone has their preferred variations.
Street Loaf for Tacos al Pastor
For the marinade, toast chiles in a saucepan over medium-high heat, turning occasionally until browned and aromatic, 5 minutes. Add water, bring to a boil, then remove pan from heat, and soak chiles, covered, (making sure they’re submerged) until very tender, at least 30 minutes. Purée chiles and water with vinegar, garlic, salt, oregano, annatto, agave, chipotle, adobo sauce, and cumin in a food processor; transfer to a large bowl. Stir in sausage, bacon, onion, and cornmeal.
Curried Pumpkin Soup
Recipes › Side Dishes › Curried Pumpkin Soup with Lime & Cashews Side Dishes If you’ve had a Thai curry made with pumpkin, you’ll have an idea just how great a soup can be. This creamy one incorporates all the five tastes — sweet, sour, salty, bitter, and umami — into one warming bowl of goodness that’s sure to excite your taste buds. Ingredients MELT: 2 Tbsp. unsalted butter 1 ½ cups diced onions ½ cup diced red bell pepper ADD: 2 Tbsp. red curry paste (such as Thai Kitchen) 2 tsp.
Huevos Rancheros Bowls
Recipes › Breakfast / Brunch › Huevos Rancheros Bowls with Tomato Pico de Gallo Breakfast / Brunch Huevos rancheros, or "rancher's eggs," is a breakfast dish traditionally served with eggs atop tortillas with salsa, beans, and avocado. Here, we flipped this Mexican breakfast from the plate to the bowl for a fresh and filling breakfast, lunch, or dinner. It's flavorful and protein-packed from the addition of soyrizo for a vegetarian option, or substitute with Mexican chorizo for the meat eaters.
Vegetarian Tom Yum
Recipes › Lunch / Dinner › Vegetarian Tom Yum with Tofu & Shiitake Mushrooms Lunch / Dinner Soups are an easy way to pack nutrition into your diet. What vegetable doesn’t taste good after simmering in a flavorful broth? And as a bonus, beyond their health benefits and taste, all of these soups come together in under 45 minutes, which makes eating well a no-brainer. Hailing from Laos and Thailand, tom yum is a spicy soup best known for its hot-and-sour broth often made with chicken or seafood.
Crab Salad Lettuce Wraps
Recipes › Lunch / Dinner › Crab Salad Lettuce Wraps with Watermelon Relish Lunch / Dinner Starting with a lean protein sets you up for success when trying to eat healthier and smarter. And using a flavorful option, like crab, means you’re still able to pack some “oomph” into your meal without adding extra fat or sodium. Then nestle the crab in buttery-textured lettuce leaves along with fresh ingredients like juicy watermelon, crunchy cucumber, spicy jalapeño, and fragrant cilantro.
Chicken Vindaloo
Recipes › Lunch / Dinner › Chicken Vindaloo Lunch / Dinner Fall is the perfect season for a hearty chicken stew. And while they are staples of the season, stews are not always weeknight dinner-friendly. But you’re in luck! This speedy version of a classic Indian recipe, Chicken Vindaloo, and its companion side dish get dinner on the table fast. Chicken Vindaloo [VIHN-dah-loo] is a dish from central and southwestern coastal India. It’s typically very spicy, but this one is tamed down quite a bit.
Grill Master Helps Make Chicken with Peanut Garlic Dipping Sauce!
Not gonna lie. Things in the kitchen are always easier and quicker when the Grill Master helps out. This is exactly what Bob has become in our family. In other words, he Googles and then follows directions to a T! But we’re here to talk about something magical. Peanut Garlic Dipping Sauce is here… just in time before summer ends. Although truth be told, grilling season seems to be part of our year-long agenda no matter what the weather.
Jamaican Pork Tenderloin with Broccoli-Peach Slaw
Login to rate this recipe. total ratings: 0 Average rating 0 from 0 reviews Broccoli slaw mix is the quick cheat in this colorful, weeknight-simple recipe that's festive enough to serve to friends.
Chipotle-Maple Chicken Thighs
We won’t mince words: This is juicy, spicy, sticky, glorious barbecued chicken. One of the secrets? Chicken thighs. They cook fast, like breasts, but they have richer flavor and don’t dry out. And nutritionally speaking, the two are more similar than you’d think.
Thai Red Curry Shrimp
Heat oil in a large skillet or wok over medium-high. Add shrimp and cook until firm, 1–2 minutes per side; transfer to a plate. Add bell pepper and snap peas to skillet; stir-fry until softened, 2–3 minutes. Stir in coconut milk, scraping up any brown bits, then stir in curry paste, brown sugar, and fish sauce; bring to a boil. Reduce heat to medium and simmer curry until thickened, 3–4 minutes. Stir in shrimp and basil and simmer to heat through, 2 minutes.
Fajita-Style Stir-Fry
Fajita-Style Stir-Fry Laura Marzan | Delicious Living Wok it up with sizzling steak, vibrant peppers, punchy green onions and the perfect hit of heat. Directions Make Southwest Fajita Sauce (recipe below); place in a large bowl. Add beef to sauce in bowl; toss to coat. Cover; marinate in the refrigerator at least 1 hour or up to 4 hours. In a large wok or skillet over medium-high heat, heat 1 tablespoon oil. Add vegetables. Cook and stir 4 to 6 minutes or until crisp-tender.
Asian-Style Baked Rockfish
Preheat the oven to 425 degrees F. Line a large baking sheet with aluminum foil. Place the gutted and scaled rockfish on top of the aluminum foil. Rub skin and cavity with coarse salt and season with pepper. Stuff the cavity with the lime slices and half of the cilantro leaves. Sprinkle the top of the fish with the carrot, ginger, garlic, and remaining cilantro. In separate bowl, whisk together the soy sauce, sesame oil, and red pepper powder. Pour sauce evenly over the fish.
Chicken Carnitas Tacos
For pickled onions: In a resealable plastic bag, combine vinegar, sugar, red onion and jalapeno pepper. Seal bag; turn to coat. Let sit 10 minutes or so to allow sugar to dissolve, then place in refrigerator to marinate for 24 to 48 hours. Drain and discard marinade before serving. For chicken: In a small skillet, toast oregano, cumin, fennel, ancho chile, caraway, coriander and cinnamon over medium-high heat until fragrant, 1 to 2 minutes. Let cool.
Quinoa-Black Bean Turkey Burgers
Place black beans in a large bowl and mash with a potato masher or back of fork. Add turkey, quinoa, cilantro, egg, Salmon Rub, lime zest, cumin, and salt. Season with freshly ground black pepper and mix with hands until all ingredients are incorporated. Shape turkey into 6 burgers and refrigerate for 30 minutes. Preheat grill to medium-high heat.
Chipotle-Maple Chicken Thighs
Meanwhile, in a small saucepan, combine ketchup, maple syrup, molasses, chipotle peppers, Worcestershire sauce and the remaining 1 teaspoon dry mustard and 1/2 teaspoon garlic powder. Bring just to boiling; reduce heat to low, and simmer uncovered for 15 minutes, stirring occasionally. Set aside. Meanwhile, in a small saucepan, combine ketchup, maple syrup, molasses, chipotle peppers, Worcestershire sauce and the remaining 1 teaspoon dry mustard and 1/2 teaspoon garlic powder.
Sprig for Spring
NotesWant to learn how to become a master cocktail meddler? Follow these 3 tips: Choose a Muddler: Ideally, a muddler should be taller than the mixing vessel, with some heft so that it can do a lot of the work for you. Don’t use a muddler that is varnished, lacquered or painted, as this could flake or chip off into the cocktail. Master the Perfect Muddle: Fresh fruits, and even vegetables, are great for muddling. To properly muddle, put preferred ingredients into an empty glass.
Crispy Tandoori Chicken Drumsticks with Mango Chutney
Chicken tandoori is simply chicken marinated in yogurt, citrus and spices, then grilled or broiled. The name comes from the cylindrical clay oven — or tandoor — in which the dish is traditionally prepared. This is my favorite version: the chicken is deliciously spiced with super-crispy skin, and the mango chutney served alongside adds fruity, tangy flavor. The chicken is best marinated overnight but if you’re in a time crunch, a few hours will do just fine.
Green Pea Guacamole
This is the recipe that caused an uproar on the Internet a few weeks ago, when The New York Times tweeted “Add peas to your guacamole. Trust us.” People were outraged by the idea of messing with such a classic recipe, and Twitter blew up with funny replies. Even President Obama weighed in. I was skeptical too, but also intrigued. The recipe comes from ABC Cocina’s chef-owner, Jean-Georges Vongerichten, and his chef de cuisine, Ian Coogan.
Easy Thai Shrimp Curry
This is my husband Michael’s favorite Thai dish. Plump shrimp are simmered in a rich and fragrant coconut sauce infused with lemongrass, ginger, hot green chilies and fresh herbs. It sounds exotic but it’s super easy to make. In fact, with just a few essentials in your pantry, you’re never more than 25 minutes away from this delicious meal, alive with the vibrant flavors of Thailand. Serve with jasmine rice, and be sure to put the rice on first so that everything is ready at the same time.
Chipotle Chicken Quesadillas
Crisp tortillas filled with gooey melted cheddar and shredded chicken in a sweet and smoky chipotle sauce — these are the best quesadillas! The recipe is adapted from the website of Curtis Stone, one of my favorite chefs and cookbook authors. What gives these quesadillas such distinctive flavor is the canned chipotle peppers in adobo sauce. They’re small peppers (usually red jalape??os) that have been dried and smoked, and they come in a spicy, smoky tomato sauce.
Baja Fish Tacos - Once Upon a Chef
Many years ago, Michael and I rented a convertible and drove up the California coast. One of our favorite stops was La Jolla, where we strolled around town and stumbled upon a Mexican restaurant with great food and breathtaking views of the Pacific ocean. I don’t know if it was the scenery, the margaritas, or the fact that we were on vacation, but the Baja fish tacos were out of this world.
Crispy Sea Bass
Preheat oven to 450°. Place egg white and soy sauce in a bowl; beat at high speed with an electric mixer until soft peaks form. Season fish with salt and pepper. Dredge fillets in flour, shaking off excess. Coat fish in egg mixture, then dip fillets in cereal. Heat oil in an ovenproof nonstick skillet over medium heat. When oil is hot but not smoking, add fish and cook until golden, 2–3 minutes per side.
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