The post Check Out This Halloumi and Sriracha Sandwich appeared first on foodisinthehouse.com.
]]>Ingredients (To make 1 sandwich):
- 1/2 a pack of halloumi cheese
- 1 tablespoon of mayonnaise
- 1 teaspoon of sriracha sauce
- 2 handfuls of salad leaves
- 1 teaspoon of vegetable oil
- 1/2 lemon
- 2 slices of bread of your choice
Instructions:
- Heat the oil in a frying pan.
- Slice the halloumi into thin, even sized pieces.
- Place the halloumi pieces in the hot oil. Fry for 3-4 minutes on one side, and then flip. As the halloumi fries it will release a lot of liquid, you can use a paper towel to carefully mop this up to ensure the halloumi becomes crisp on the outside.
- Remove the halloumi from the pan.
- Mix the mayonnaise and sriracha together. Spread this evenly over both pieces of bread.
- Layer up the halloumi with the salad leaves to create a fresh and tasty sandwich.
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]]>The post 3 Easy Cast Iron Skillet Dinners appeared first on foodisinthehouse.com.
]]>Sizzling Fajita Platter
Create a Tex-Mex feast with marinated slices of chicken, beef, or portobello mushrooms seared to perfection. Add bell peppers and onions to the skillet until charred, mix with the protein, and serve directly from the skillet for a communal, festive meal.
Skillet Pizza
Elevate pizza night by pressing your favorite dough into the skillet for a crispy yet chewy crust. Consider a pesto or a creamy garlic sauce instead of traditional red sauce, topping with mozzarella, goat cheese, and preferred toppings. Bake in a hot oven until the cheese is bubbly and the crust golden brown.
One-Skillet Creamy Tuscan Chicken
Sear chicken breasts for a golden crust, then set aside. In the same skillet, cook garlic, sun-dried tomatoes, and spinach, deglaze with white wine, and add cream and Parmesan, simmering into a rich sauce. Return the chicken to the skillet and bake until tender for an indulgent dinner.
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]]>The post 3 Easy and Delicious Vegan Taco Fillings appeared first on foodisinthehouse.com.
]]>Fried Beans, Corn, and Veggies
Beans are a great choice for vegans, as they’re easy, healthy, high protein, and delicious. For this easy meal simply open a can of beans and a can of corn. Fry them up with some onion, bell pepper, and zucchini with cumin, paprika, oregano, salt, and pepper. Load this filling into the taco shells and dollop some smashed avocado on.
Tofu Scramble and Salad
For a vegan version of a ‘breakfast style’ taco. Crumble up some firm tofu and add to a pan with oil. Add a sprinkle of turmeric, some black salt, and some black pepper. Stir well to ensure the tofu is evenly coated and then gently fry for 5-10 minutes. Chop up some crunchy lettuce and tomatoes and pop into the taco shells and then add the tofu scramble on top.
Jackfruit, Slaw, and Raita
Jackfruit is great if you want a totally vegan meal that has a hearty, meaty texture. Heat some oil in a pan and then add the jackfruit and season well with coriander, ginger, chili flakes, and black pepper. Add a dash of soy sauce and fry for 10-15 minutes, stirring frequently. In the meantime whip up some slaw and some raita using soya yogurt. Chuck all of this into the taco shells and enjoy.
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]]>The post A Delicious Way to Make Your Pesto More Interesting appeared first on foodisinthehouse.com.
]]>Ingredients:
- A large handful of carrot tops
- 1 cup of walnuts
- A handful of fresh baby spinach
- A handful of basil leaves
- 2 tablespoons of olive oil
- ½ cup of cashews
- ½ cup of milk
- Juice of half a lemon
- Salt to taste
- 1 cup of parmesan
Instructions:
- Put the carrot tops, spinach, and basil leaves into a food processor. Add the milk and olive oil to the mixture, making sure there is enough liquid. Blend until smooth.
- Add the cashews and walnuts to the mixture and blend. If it helps, you can crush up the nuts by hand beforehand. The end result should be smooth and without any lumps of nuts.
- Add salt, lemon, and parmesan gradually as they will have a big impact on the flavor. A couple of garlic cloves can also be added at this stage but be careful not to add too much. Blend one last time, and voila!
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]]>The post Try This Super Simple 3-Ingredient Pasta Sauce! appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 broccoli
- 4 cloves of garlic
- 2 tablespoons of olive oil
- 12 ounces of fusilli
- 1 cup of pasta water
- Salt to taste
Instructions:
- Begin by chopping broccoli roughly. Boil the broccoli in salty water for about 15 minutes until very soft. Make sure to not add too much water when boiling, but just enough to cover the broccoli.
- Meanwhile, cook your fusilli in very salty water and keep a cup of the pasta water when draining.
- Add your chopped garlic to broccoli and water. Remove from the heat add olive oil and blend. It should be very thick and creamy. If it’s too thick, you can add pasta water. Heat through to cook the garlic and salt to your preference.
- Add the cooked fusilli to the sauce and you are ready to serve. Add any parmesan, lemon, and black pepper if you fancy it, but it’s not necessary.
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]]>The post Have You Ever Heard of Pastina? appeared first on foodisinthehouse.com.
]]>So, what exactly is pastina? Tiny, bead-like pasta shapes that are perfect for soups, broths, and even creamy risottos. From tiny stars to small round balls, pastina comes in various shapes and sizes, each offering its own unique texture and flavor.
Go Small or Go Home
One of the best things about pastina is its quick cooking time, making it ideal for busy weeknight dinners or comforting bowls of soup on cold evenings. Whether you’re craving a classic chicken noodle soup or a rich minestrone, pastina is the perfect addition to your recipe.
Pasta for Dessert
One of the cool things about pastina is, it isn’t just limited to savory dishes. Pastina also shines in sweet treats, and one of the popular ways of making it is by cooking it with milk and sugar. With its ability to absorb flavors and add a satisfying texture, it’s somewhat of a culinary chameleon.
On your next visit to the supermarket, look for pastina when you reach the pasta aisle! Give it a try and prepare to be pleasantly surprised by its deliciously versatile nature.
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]]>The post This Mango Salad Goes Great With So Many Mains appeared first on foodisinthehouse.com.
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| Creator | Food blogger | Home Chef | (@chavdaar_marathi)Ingredients (4 servings):
- 2 ripe mangoes
- Juice of 1 lime
- 2 teaspoons of chilli oil
- 2 teaspoons of soy sauce
- 1 1/2 cups of fresh spinach
- 1 cup of chickpeas, drained
- 1/2 cup of toasted nuts and seeds, of your choice
Instructions:
- Carefully peel and cube the mangoes.
- Juice the lime and combine this with the chili oil and soy sauce.
- Finely shred the spinach.
- Mash some of the chickpeas using a fork, but leave at least half of them whole.
- Combine the mango, spinach, and chickpeas in a bowl.
- Toss through the salad dressing and then sprinkle over the toasted nuts and seeds.
- Enjoy!
Healthy Recipes (@jackfruitfulkitchen)The post This Mango Salad Goes Great With So Many Mains appeared first on foodisinthehouse.com.
]]>The post Mouthwatering Oven Roasted Parmesan Carrots appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 pound of carrots, peeled and sliced lengthwise
- 2 tablespoons of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of grated Parmesan cheese
- 1 teaspoon of garlic powder
- Additional grated Parmesan cheese (for serving)
Instructions:
- Start by preheating your oven to 400°F.
- While the oven heats, peel your carrots and slice them lengthwise into halves or quarters.
- Place the carrots in a large mixing bowl. Add the olive oil, salt, black pepper, and garlic powder. Toss everything together until the carrots are well-coated with the seasoning.
- Sprinkle the grated Parmesan cheese over the seasoned carrots. Toss again for even coating.
- Spread the carrots out in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and the edges are golden.
- Once the carrots are roasted, transfer them to a serving dish. Sprinkle with additional grated Parmesan cheese and enjoy.
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]]>The post Ode to the Simple: Tomato Burrata Salad appeared first on foodisinthehouse.com.
]]>Ingredients
- 2-3 heirloom tomatoes, sliced into thick wedges
- 1 ball of fresh burrata cheese
- 1/2 cup cherry tomatoes, halved
- Handful of fresh basil leaves, roughly torn
- Drizzle of extra virgin olive oil
- Splash of balsamic vinegar
- Salt and pepper to taste
Instructions
- Arrange the sliced heirloom tomatoes on a platter, creating a bed of vibrant color. Scatter the cherry tomatoes and fresh basil leaves on top.
- Now comes the star of the show—the burrata. Gently tear it open, letting the creamy goodness spill onto the salad.
- Drizzle with olive oil, and a touch of balsamic vinegar, and season with salt and pepper to taste.
Bonus Tips
Want to elevate the experience? Add some pesto or a drizzle of aged balsamic glaze for extra depth of flavor. If you’re feeling adventurous, roast the cherry tomatoes for a caramelized sweetness before adding them to the salad. Or, make it a meal! Add grilled chicken, shrimp, or even toasted crostini for a more substantial salad.
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]]>The post Perfect Peanut Noodle Recipe appeared first on foodisinthehouse.com.
]]>Ingredients
- 2 servings of your preferred noodles
- 2 tablespoons creamy peanut butter
- 1 1/2 tablespoons soy sauce
- 1 1/2 teaspoons brown sugar
- 2 teaspoons toasted sesame oil
- 1 teaspoon chili flakes
- 1 heaping teaspoon of grated ginger
- 2 clove garlic, minced
Instructions
- Cook your chosen noodles to al dente following the package instructions. Once cooked, drain them while reserving about 1/3 cup of the cooking water for later.
- In a mixing bowl, whisk together the peanut butter, soy sauce, brown sugar, toasted sesame oil, chili flakes or oil, grated ginger, and minced garlic.
- Gradually stir in the reserved noodle water, a little at a time, until the sauce reaches a creamy consistency that can easily coat the noodles.
- Add the cooked and drained noodles to the bowl with the sauce. Toss everything together until the noodles are evenly coated with the peanut sauce.
- Transfer the peanut noodles to serving dishes and sprinkle with a handful of crushed roasted peanuts.
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