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Ingredients:

• 1 cup of dried green or brown lentils
• 1 large onion
• 2 carrots
• 2 celery stalks
• 5 cloves garlic
• 1 tin of diced tomatoes
• 6 cups of vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt
• Black pepper
• 2 cups of spinach or kale
• Juice of one lemon (optional)
• Olive oil for sautéing

Instructions:

1. In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté until vegetables are softened, about 5 minutes. Add minced garlic and continue to sauté for an additional minute until fragrant.
2. Pour in the vegetable broth, diced tomatoes (with their juice), and rinsed lentils. Stir in cumin, smoked paprika, dried thyme, salt, and pepper.
3. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes or until the lentils are tender. Add chopped spinach or kale to the soup and cook for an additional 5 minutes until the greens are wilted.
4. Adjust seasoning to taste and squeeze in lemon juice if desired for a bright, refreshing finish. Serve your lentil soup hot, garnished with fresh herbs or a drizzle of olive oil.

The post Try This Heartwarming Lentil Soup appeared first on foodisinthehouse.com.

Ingredients:

• 1 cup of all-purpose flour
• 1/2 cup of cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup of granulated sugar
• 1/2 cup of unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup of buttermilk
• 1/2 cup of boiling water
• 2 cups of heavy whipping cream
• 1/4 cup of powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups of pitted and halved cherries (fresh or canned)
• 1/2 cup of cherry syrup or kirsch (cherry brandy)
• Chocolate shavings or curls for garnish

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Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
3. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Stir in the boiling water until the batter is smooth. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
4. In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Keep refrigerated until ready to use. If using fresh cherries, pit and halve them. If using canned cherries, drain them and reserve 1/2 cup of the syrup.
5. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the cake to set. Once the cakes are completely cool, slice each cake in half horizontally to create four layers. Place the first layer on a serving plate and brush with cherry syrup or kirsch. Spread a layer of whipped cream over the cake and top with a portion of the cherries.
6. Repeat the process with the remaining layers, finishing with a layer of whipped cream on top and around the sides of the cake. Decorate the top with chocolate shavings or curls and additional cherries. Slice and serve chilled, enjoying the combination of rich chocolate, sweet cherries, and light whipped cream.

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The post Here’s How to Make a Black Forest Gateau appeared first on foodisinthehouse.com.

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A post shared by hiromi (@hiromichan_22)

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tablespoons Cajun seasoning
• 2 tablespoons olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 cup of sticky rice (also known as glutinous rice)
• 2 cups of chicken broth
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

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Instructions:

1. Season the chicken thighs generously with Cajun seasoning, making sure to coat both sides evenly. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken thighs to the skillet and cook until golden brown on both sides, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.
2. In the same skillet, add diced onion and bell pepper. Cook until softened, about 5 minutes. Add minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
3. Stir in sticky rice and chicken broth. Season with salt and pepper to taste. Place the cooked chicken thighs on top of the rice mixture in the skillet.
4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the chicken is tender.
5. Once the rice is cooked and most of the liquid has been absorbed, remove the skillet from heat and let it sit, covered, for 5 minutes. Garnish with chopped fresh parsley before serving.

The post Try This Cajun Chicken and Sticky Rice Recipe appeared first on foodisinthehouse.com.

Classic Eggplant Parmesan

This Italian-American classic is a hearty and satisfying dish that layers thinly sliced eggplant with marinara sauce, mozzarella cheese, and Parmesan cheese. After coating the eggplant slices in breadcrumbs and frying them until golden brown, they are assembled in a baking dish with the sauce and cheeses before being baked until bubbly and golden. Serve this comforting dish with a side of pasta for a truly indulgent meal.

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A post shared by Jennifer Emilson | Cooking, Gluten Free (@thelemonapron)

Grilled Eggplant With Herbs

Grilling eggplants brings out their natural sweetness and imparts a smoky flavor that elevates any dish. Simply slice the eggplants into rounds, brush them with olive oil, and sprinkle with your favorite herbs such as thyme, rosemary, and oregano. Grill the slices until tender and lightly charred, then serve as a side dish or atop salads for a burst of flavor.

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A post shared by Hanne Appelqvist (@hanneappelqvist)

Stuffed Eggplants

For a more elegant presentation, try stuffing eggplants with a flavorful mixture of ingredients such as rice, ground meat, herbs, and spices. Cut the eggplants in half lengthwise, scoop out the flesh, and fill the cavities with the stuffing mixture. Bake until the eggplants are tender and the filling is cooked through, then garnish with fresh herbs and a drizzle of balsamic glaze for a dish that is as visually stunning as it is delicious.

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A post shared by Giorgos Tsoulis (@giorgos_tsoulis)

The post Three Delicious Ways to Cook Your Eggplants appeared first on foodisinthehouse.com.

Ingredients:

• 1 tin of chickpeas, drained and rinsed
• 2 large red bell peppers
• 3 tablespoons tahini
• 2 cloves of garlic, minced
• 3 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil, plus extra for roasting
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• Optional garnishes: chopped fresh parsley, drizzle of olive oil, sprinkle of smoked paprika

Instructions:

1. Preheat your oven to 425°F (220°C). Cut the red bell peppers in half and remove the seeds and membranes. Place the pepper halves on a baking sheet, skin side up. Drizzle with a little olive oil.
2. Roast the peppers in the preheated oven for 20-25 minutes, or until the skins are blistered and charred. Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a kitchen towel and let the peppers steam for about 10 minutes. This will make it easier to remove the skins.
3. Once the peppers have cooled slightly, peel off the charred skins and discard. In a food processor, combine the roasted red peppers, drained and rinsed chickpeas, tahini, minced garlic, lemon juice, olive oil, ground cumin, smoked paprika, salt, and black pepper.
4. Blend the mixture until smooth and creamy, scraping down the sides of the food processor as needed. If the hummus is too thick, you can add a little water, one tablespoon at a time, until you reach your desired consistency. Taste the hummus and adjust the seasoning if necessary, adding more salt, lemon juice, or spices to suit your taste.
5. Once blended to your liking, transfer to a serving bowl. Garnish the hummus with a drizzle of olive oil, a sprinkle of smoked paprika, and chopped fresh parsley, if desired.
6. Serve the homemade hummus with your favorite dippers such as pita bread, crackers, or fresh vegetables.

The post Try Making Your Own Red Pepper Hummus appeared first on foodisinthehouse.com.

Ingredients:

• 1 pound of chicken thighs, cut into bite-sized pieces (or substitute with tofu or chickpeas for a vegetarian option)
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground turmeric
• 1 tin of diced tomatoes
• 1 cup of vegetable broth
• 1 cup of dried apricots, chopped
• 1/4 cup of sliced almonds
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. In a large skillet or tagine pot, heat a bit of oil over medium heat. Add the chopped onion and minced garlic, and cook until softened and fragrant, about 3-4 minutes.
2. Add the chicken (or tofu/chickpeas) to the skillet and cook until browned on all sides, about 5-6 minutes. Sprinkle the ground cumin, coriander, cinnamon, ginger, and turmeric over the chicken, stirring to coat evenly and releasing their aromatic flavors.
3. Pour in the diced tomatoes and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer. Add the chopped apricots and sliced almonds to the skillet, stirring to distribute them throughout the dish.
4. Cover the skillet or tagine pot and let the tagine simmer gently over low heat for about 30-40 minutes, allowing the flavors to meld together and the chicken (or other protein) to become tender. Season the tagine with salt and pepper to taste, adjusting the seasoning as needed.
5. Serve your tasty tagine hot, garnished with fresh cilantro or parsley for a burst of color and freshness. Enjoy your flavorful tagine with couscous, rice, or crusty bread to soak up all the delicious sauce.

The post Try This Recipe for a Tasty Tagine appeared first on foodisinthehouse.com.

Ingredients:

• 1 package of frozen spinach, thawed and drained
• 1 package of filo pastry sheets
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup of crumbled feta cheese
• 1/4 cup of chopped fresh dill (or 1 tablespoon of dried dill)
• 1/4 cup of chopped fresh parsley
• 1/4 cup of olive oil
• Salt and pepper, to taste

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A post shared by Akis Petretzikis (@akis_petretzikis)

Instructions:

1. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the thawed and drained spinach, chopped onion, minced garlic, crumbled feta cheese, chopped dill, chopped parsley, olive oil, salt, and pepper. Mix everything together until well combined.
2. Lay out one sheet of phyllo pastry on a clean surface and brush it lightly with olive oil. Place another sheet of phyllo on top and repeat the process until you have a stack of about 5-6 sheets.
3. Spoon some of the spinach and feta mixture onto the filo stack, spreading it out evenly. Be careful not to overfill.
4. Roll up the filo stack into a log, folding in the edges to seal in the filling. Place the roll seam-side down on a baking sheet lined with parchment paper.
5. Repeat the process with the remaining filo sheets and spinach filling until you’ve used up all the ingredients. Brush the tops of the spanakopita rolls with a little more olive oil to help them crisp up in the oven.
6. Bake in the preheated oven for 25-30 minutes, or until the spanakopita is golden brown and crispy on the outside. Remove from the oven and let cool for a few minutes before slicing into individual portions. Enjoy!

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A post shared by (@antoniacooksofficial)

The post How to Make Great Spanakopita Every Time appeared first on foodisinthehouse.com.

Ingredients:

• 1 sheet of store-bought puff pastry, thawed
• 1/2 cup of grated Parmesan cheese
• 1/4 cup of unsalted butter, melted
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley (optional)
• Pinch of salt
• Pinch of black pepper

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A post shared by Joy Finnegan (@inlikefinn3)

Instructions:

1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper and set aside. In a small bowl, combine the grated Parmesan cheese, melted butter, garlic powder, dried parsley (if using), salt, and black pepper. Mix well to form a smooth, flavorful mixture.
2. Unroll the thawed puff pastry sheet onto a lightly floured surface. Using a pastry brush, evenly spread the Parmesan mixture over the surface of the pastry sheet.
3. Starting from one edge, tightly roll up the pastry sheet into a log. Using a sharp knife, slice the pastry log into 1/2-inch thick rounds. Place the rounds onto the prepared baking sheet, spacing them slightly apart.
4. Bake the Parmesan puffs in the preheated oven for 12-15 minutes, or until they are puffed and golden brown. Remove the baking sheet from the oven and let the Parmesan puffs cool for a few minutes before serving. Transfer the Parmesan puffs to a serving platter and watch as your guests eagerly devour these irresistible treats.

The post These Parmesan Puffs are a Great Party Snack appeared first on foodisinthehouse.com.

Ingredients:

• 2 cups of all-purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons chopped fresh coriander leaves
• 2 tablespoons plain yogurt
• 1 tablespoon olive oil
• 3/4 cup of warm water
• 2 tablespoons melted butter (for brushing)

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Instructions:

1. In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, salt, and chopped coriander leaves. Add the plain yogurt, olive oil, and warm water to the dry ingredients. Mix until a soft dough forms.
2. Knead the dough on a lightly floured surface for about 5-7 minutes, until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rest in a warm place for 1-2 hours, or until it doubles in size.
3. Once the dough has risen, divide it into 6 equal portions and shape each portion into a ball. Preheat a skillet or griddle over medium-high heat. Roll out each dough ball into a thin oval or round shape.
4. Cook the naans on the preheated skillet for 2-3 minutes on each side, or until they are golden brown and puffed up. Brush the cooked naans with melted butter before serving.
5. Enjoy your homemade coriander naans warm, alongside your favorite Indian dishes, or as a delicious snack on their own.

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The post How to Make Coriander Naans at Home appeared first on foodisinthehouse.com.

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A post shared by Nazuna (@natz_tera)

Ingredients:

• Flour tortillas (large, burrito-sized)
• Cooked protein of your choice (such as grilled chicken, seasoned beef, or sautéed shrimp)
• Beans (black beans, pinto beans, or refried beans)
• Rice (white or brown rice, seasoned with lime and cilantro)
• Assorted toppings: shredded lettuce, diced tomatoes, sliced avocado, chopped onions, diced bell peppers, shredded cheese, salsa, sour cream, guacamole, hot sauce

Optional extras:

• Chopped cilantro
• Lime wedges
• Jalapeño slices

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A post shared by Pamela (@outnumberedmama)

Instructions:

1. Prepare all your ingredients and set them out in separate bowls or plates, creating a DIY burrito bar station where everyone can easily access them. Warm the flour tortillas in a dry skillet or microwave for a few seconds until they are pliable and heated through.
2. Start assembling your burrito by adding a spoonful of rice to the center of each tortilla, followed by your choice of protein and beans. Next, layer on your desired toppings and extras, being careful not to overfill the burrito.
3. To wrap the burrito, fold the sides of the tortilla over the filling, then fold the bottom edge up and over the filling, tucking it in tightly. Continue rolling the burrito until it forms a tight cylinder. Repeat the process with the remaining tortillas and fillings, creating a variety of customized burritos to suit everyone’s tastes.
4. Serve the burritos with extra toppings and sauces on the side, allowing everyone to add their preferred finishing touches. Enjoy your homemade burritos straight away, or wrap them in foil and place them in a warm oven to keep them hot until ready to serve.

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The post How to Make Your Own Burritos at Home appeared first on foodisinthehouse.com.

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A post shared by Toni | Plant-Based on a Budget (@plantbasedonabudget)

Ingredients:

• 1 cup of dried green or brown lentils
• 1 large onion
• 2 carrots
• 2 celery stalks
• 5 cloves garlic
• 1 tin of diced tomatoes
• 6 cups of vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt
• Black pepper
• 2 cups of spinach or kale
• Juice of one lemon (optional)
• Olive oil for sautéing

Instructions:

1. In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté until vegetables are softened, about 5 minutes. Add minced garlic and continue to sauté for an additional minute until fragrant.
2. Pour in the vegetable broth, diced tomatoes (with their juice), and rinsed lentils. Stir in cumin, smoked paprika, dried thyme, salt, and pepper.
3. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes or until the lentils are tender. Add chopped spinach or kale to the soup and cook for an additional 5 minutes until the greens are wilted.
4. Adjust seasoning to taste and squeeze in lemon juice if desired for a bright, refreshing finish. Serve your lentil soup hot, garnished with fresh herbs or a drizzle of olive oil.

The post Try This Heartwarming Lentil Soup appeared first on foodisinthehouse.com.

Ingredients:

• 1 cup of all-purpose flour
• 1/2 cup of cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup of granulated sugar
• 1/2 cup of unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup of buttermilk
• 1/2 cup of boiling water
• 2 cups of heavy whipping cream
• 1/4 cup of powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups of pitted and halved cherries (fresh or canned)
• 1/2 cup of cherry syrup or kirsch (cherry brandy)
• Chocolate shavings or curls for garnish

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Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
3. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Stir in the boiling water until the batter is smooth. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
4. In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Keep refrigerated until ready to use. If using fresh cherries, pit and halve them. If using canned cherries, drain them and reserve 1/2 cup of the syrup.
5. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the cake to set. Once the cakes are completely cool, slice each cake in half horizontally to create four layers. Place the first layer on a serving plate and brush with cherry syrup or kirsch. Spread a layer of whipped cream over the cake and top with a portion of the cherries.
6. Repeat the process with the remaining layers, finishing with a layer of whipped cream on top and around the sides of the cake. Decorate the top with chocolate shavings or curls and additional cherries. Slice and serve chilled, enjoying the combination of rich chocolate, sweet cherries, and light whipped cream.

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A post shared by Daniela | Südhessen (@dani_backt)

The post Here’s How to Make a Black Forest Gateau appeared first on foodisinthehouse.com.

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A post shared by hiromi (@hiromichan_22)

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tablespoons Cajun seasoning
• 2 tablespoons olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 cup of sticky rice (also known as glutinous rice)
• 2 cups of chicken broth
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

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A post shared by tomoko yamanokuchi (@tomotthini)

Instructions:

1. Season the chicken thighs generously with Cajun seasoning, making sure to coat both sides evenly. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken thighs to the skillet and cook until golden brown on both sides, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.
2. In the same skillet, add diced onion and bell pepper. Cook until softened, about 5 minutes. Add minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
3. Stir in sticky rice and chicken broth. Season with salt and pepper to taste. Place the cooked chicken thighs on top of the rice mixture in the skillet.
4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the chicken is tender.
5. Once the rice is cooked and most of the liquid has been absorbed, remove the skillet from heat and let it sit, covered, for 5 minutes. Garnish with chopped fresh parsley before serving.

The post Try This Cajun Chicken and Sticky Rice Recipe appeared first on foodisinthehouse.com.

Classic Eggplant Parmesan

This Italian-American classic is a hearty and satisfying dish that layers thinly sliced eggplant with marinara sauce, mozzarella cheese, and Parmesan cheese. After coating the eggplant slices in breadcrumbs and frying them until golden brown, they are assembled in a baking dish with the sauce and cheeses before being baked until bubbly and golden. Serve this comforting dish with a side of pasta for a truly indulgent meal.

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A post shared by Jennifer Emilson | Cooking, Gluten Free (@thelemonapron)

Grilled Eggplant With Herbs

Grilling eggplants brings out their natural sweetness and imparts a smoky flavor that elevates any dish. Simply slice the eggplants into rounds, brush them with olive oil, and sprinkle with your favorite herbs such as thyme, rosemary, and oregano. Grill the slices until tender and lightly charred, then serve as a side dish or atop salads for a burst of flavor.

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A post shared by Hanne Appelqvist (@hanneappelqvist)

Stuffed Eggplants

For a more elegant presentation, try stuffing eggplants with a flavorful mixture of ingredients such as rice, ground meat, herbs, and spices. Cut the eggplants in half lengthwise, scoop out the flesh, and fill the cavities with the stuffing mixture. Bake until the eggplants are tender and the filling is cooked through, then garnish with fresh herbs and a drizzle of balsamic glaze for a dish that is as visually stunning as it is delicious.

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A post shared by Giorgos Tsoulis (@giorgos_tsoulis)

The post Three Delicious Ways to Cook Your Eggplants appeared first on foodisinthehouse.com.

Ingredients:

• 1 tin of chickpeas, drained and rinsed
• 2 large red bell peppers
• 3 tablespoons tahini
• 2 cloves of garlic, minced
• 3 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil, plus extra for roasting
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• Optional garnishes: chopped fresh parsley, drizzle of olive oil, sprinkle of smoked paprika

Instructions:

1. Preheat your oven to 425°F (220°C). Cut the red bell peppers in half and remove the seeds and membranes. Place the pepper halves on a baking sheet, skin side up. Drizzle with a little olive oil.
2. Roast the peppers in the preheated oven for 20-25 minutes, or until the skins are blistered and charred. Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a kitchen towel and let the peppers steam for about 10 minutes. This will make it easier to remove the skins.
3. Once the peppers have cooled slightly, peel off the charred skins and discard. In a food processor, combine the roasted red peppers, drained and rinsed chickpeas, tahini, minced garlic, lemon juice, olive oil, ground cumin, smoked paprika, salt, and black pepper.
4. Blend the mixture until smooth and creamy, scraping down the sides of the food processor as needed. If the hummus is too thick, you can add a little water, one tablespoon at a time, until you reach your desired consistency. Taste the hummus and adjust the seasoning if necessary, adding more salt, lemon juice, or spices to suit your taste.
5. Once blended to your liking, transfer to a serving bowl. Garnish the hummus with a drizzle of olive oil, a sprinkle of smoked paprika, and chopped fresh parsley, if desired.
6. Serve the homemade hummus with your favorite dippers such as pita bread, crackers, or fresh vegetables.

The post Try Making Your Own Red Pepper Hummus appeared first on foodisinthehouse.com.

Ingredients:

• 1 pound of chicken thighs, cut into bite-sized pieces (or substitute with tofu or chickpeas for a vegetarian option)
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground turmeric
• 1 tin of diced tomatoes
• 1 cup of vegetable broth
• 1 cup of dried apricots, chopped
• 1/4 cup of sliced almonds
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. In a large skillet or tagine pot, heat a bit of oil over medium heat. Add the chopped onion and minced garlic, and cook until softened and fragrant, about 3-4 minutes.
2. Add the chicken (or tofu/chickpeas) to the skillet and cook until browned on all sides, about 5-6 minutes. Sprinkle the ground cumin, coriander, cinnamon, ginger, and turmeric over the chicken, stirring to coat evenly and releasing their aromatic flavors.
3. Pour in the diced tomatoes and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer. Add the chopped apricots and sliced almonds to the skillet, stirring to distribute them throughout the dish.
4. Cover the skillet or tagine pot and let the tagine simmer gently over low heat for about 30-40 minutes, allowing the flavors to meld together and the chicken (or other protein) to become tender. Season the tagine with salt and pepper to taste, adjusting the seasoning as needed.
5. Serve your tasty tagine hot, garnished with fresh cilantro or parsley for a burst of color and freshness. Enjoy your flavorful tagine with couscous, rice, or crusty bread to soak up all the delicious sauce.

The post Try This Recipe for a Tasty Tagine appeared first on foodisinthehouse.com.

Ingredients:

• 1 package of frozen spinach, thawed and drained
• 1 package of filo pastry sheets
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup of crumbled feta cheese
• 1/4 cup of chopped fresh dill (or 1 tablespoon of dried dill)
• 1/4 cup of chopped fresh parsley
• 1/4 cup of olive oil
• Salt and pepper, to taste

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A post shared by Akis Petretzikis (@akis_petretzikis)

Instructions:

1. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the thawed and drained spinach, chopped onion, minced garlic, crumbled feta cheese, chopped dill, chopped parsley, olive oil, salt, and pepper. Mix everything together until well combined.
2. Lay out one sheet of phyllo pastry on a clean surface and brush it lightly with olive oil. Place another sheet of phyllo on top and repeat the process until you have a stack of about 5-6 sheets.
3. Spoon some of the spinach and feta mixture onto the filo stack, spreading it out evenly. Be careful not to overfill.
4. Roll up the filo stack into a log, folding in the edges to seal in the filling. Place the roll seam-side down on a baking sheet lined with parchment paper.
5. Repeat the process with the remaining filo sheets and spinach filling until you’ve used up all the ingredients. Brush the tops of the spanakopita rolls with a little more olive oil to help them crisp up in the oven.
6. Bake in the preheated oven for 25-30 minutes, or until the spanakopita is golden brown and crispy on the outside. Remove from the oven and let cool for a few minutes before slicing into individual portions. Enjoy!

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A post shared by (@antoniacooksofficial)

The post How to Make Great Spanakopita Every Time appeared first on foodisinthehouse.com.

Ingredients:

• 1 sheet of store-bought puff pastry, thawed
• 1/2 cup of grated Parmesan cheese
• 1/4 cup of unsalted butter, melted
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley (optional)
• Pinch of salt
• Pinch of black pepper

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A post shared by Joy Finnegan (@inlikefinn3)

Instructions:

1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper and set aside. In a small bowl, combine the grated Parmesan cheese, melted butter, garlic powder, dried parsley (if using), salt, and black pepper. Mix well to form a smooth, flavorful mixture.
2. Unroll the thawed puff pastry sheet onto a lightly floured surface. Using a pastry brush, evenly spread the Parmesan mixture over the surface of the pastry sheet.
3. Starting from one edge, tightly roll up the pastry sheet into a log. Using a sharp knife, slice the pastry log into 1/2-inch thick rounds. Place the rounds onto the prepared baking sheet, spacing them slightly apart.
4. Bake the Parmesan puffs in the preheated oven for 12-15 minutes, or until they are puffed and golden brown. Remove the baking sheet from the oven and let the Parmesan puffs cool for a few minutes before serving. Transfer the Parmesan puffs to a serving platter and watch as your guests eagerly devour these irresistible treats.

The post These Parmesan Puffs are a Great Party Snack appeared first on foodisinthehouse.com.

Ingredients:

• 2 cups of all-purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons chopped fresh coriander leaves
• 2 tablespoons plain yogurt
• 1 tablespoon olive oil
• 3/4 cup of warm water
• 2 tablespoons melted butter (for brushing)

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Instructions:

1. In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, salt, and chopped coriander leaves. Add the plain yogurt, olive oil, and warm water to the dry ingredients. Mix until a soft dough forms.
2. Knead the dough on a lightly floured surface for about 5-7 minutes, until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rest in a warm place for 1-2 hours, or until it doubles in size.
3. Once the dough has risen, divide it into 6 equal portions and shape each portion into a ball. Preheat a skillet or griddle over medium-high heat. Roll out each dough ball into a thin oval or round shape.
4. Cook the naans on the preheated skillet for 2-3 minutes on each side, or until they are golden brown and puffed up. Brush the cooked naans with melted butter before serving.
5. Enjoy your homemade coriander naans warm, alongside your favorite Indian dishes, or as a delicious snack on their own.

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The post How to Make Coriander Naans at Home appeared first on foodisinthehouse.com.

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Ingredients:

• Flour tortillas (large, burrito-sized)
• Cooked protein of your choice (such as grilled chicken, seasoned beef, or sautéed shrimp)
• Beans (black beans, pinto beans, or refried beans)
• Rice (white or brown rice, seasoned with lime and cilantro)
• Assorted toppings: shredded lettuce, diced tomatoes, sliced avocado, chopped onions, diced bell peppers, shredded cheese, salsa, sour cream, guacamole, hot sauce

Optional extras:

• Chopped cilantro
• Lime wedges
• Jalapeño slices

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Instructions:

1. Prepare all your ingredients and set them out in separate bowls or plates, creating a DIY burrito bar station where everyone can easily access them. Warm the flour tortillas in a dry skillet or microwave for a few seconds until they are pliable and heated through.
2. Start assembling your burrito by adding a spoonful of rice to the center of each tortilla, followed by your choice of protein and beans. Next, layer on your desired toppings and extras, being careful not to overfill the burrito.
3. To wrap the burrito, fold the sides of the tortilla over the filling, then fold the bottom edge up and over the filling, tucking it in tightly. Continue rolling the burrito until it forms a tight cylinder. Repeat the process with the remaining tortillas and fillings, creating a variety of customized burritos to suit everyone’s tastes.
4. Serve the burritos with extra toppings and sauces on the side, allowing everyone to add their preferred finishing touches. Enjoy your homemade burritos straight away, or wrap them in foil and place them in a warm oven to keep them hot until ready to serve.

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The post How to Make Your Own Burritos at Home appeared first on foodisinthehouse.com.