The post Try Making Your Own Red Pepper Hummus 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:
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve the homemade hummus with your favorite dippers such as pita bread, crackers, or fresh vegetables.
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]]>The post These Parmesan Puffs are a Great Party Snack 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
Instructions:
- 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.
- 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.
- 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.
- 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.
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]]>The post Making Your Own Chutney is Easy With This Recipe appeared first on foodisinthehouse.com.
]]>Ingredients:
- 2 cups of diced ripe mango (about 2 medium mangoes)
- 1 cup of diced red onion
- 1/2 cup of raisins or chopped dried apricots
- 1/2 cup of apple cider vinegar
- 1/2 cup of brown sugar
- 1 teaspoon grated fresh ginger
- 1 teaspoon mustard seeds
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt to taste
Instructions:
- In a medium saucepan, combine the diced mango, diced red onion, raisins or chopped dried apricots, apple cider vinegar, brown sugar, grated fresh ginger, mustard seeds, ground cumin, ground coriander, ground cinnamon, cayenne pepper, and a pinch of salt.
- Stir the mixture well to combine all the ingredients. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally.
- Once the mixture comes to a boil, reduce the heat to low and let it simmer gently for about 30-40 minutes, or until the chutney has thickened and the flavors have melded together, stirring occasionally to prevent sticking. Taste the chutney and adjust the seasoning if needed, adding more salt or cayenne pepper according to your preferences.
- Once the chutney has reached your desired consistency and flavor, remove the saucepan from the heat and let the chutney cool to room temperature. Transfer the cooled chutney to sterilized jars or airtight containers for storage.
- Store the homemade chutney in the refrigerator for up to 2 weeks to allow the flavors to further develop and intensify. Serve the Homemade Chutney as a condiment alongside your favorite dishes, such as grilled meats, sandwiches, cheese platters, or samosas, and enjoy the burst of flavor it adds to every bite.
- Experiment with different variations of homemade chutney by adjusting the ingredients to suit your taste preferences, such as using different fruits, spices, or sweeteners.
- Share your homemade chutney with friends and family as a thoughtful homemade gift, and let them savor the delicious flavors of your culinary creation.
The post Making Your Own Chutney is Easy With This Recipe appeared first on foodisinthehouse.com.
]]>The post How to Make This Mindblowing Baba Ghanoush Flatbread appeared first on foodisinthehouse.com.
]]>Ingredients:
- 2 cups of all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon olive oil
- 3/4 cup of warm water
- 2 large eggplants
- 2 cloves of garlic, minced
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: Smoked paprika, toasted sesame seeds, or pine nuts (for garnish)
Instructions
- Start by making the flatbread. In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Add the olive oil and warm water, and mix until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, or until the dough is smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
- While the dough is resting, preheat your grill or grill pan to medium-high heat. Divide the rested dough into 6-8 equal portions. Roll each portion into a ball, then use a rolling pin to flatten it into a thin circle, about 1/4 inch thick.
- Place the flattened dough circles onto the preheated grill or grill pan and cook for 2-3 minutes on each side or until golden brown and slightly puffed. Remove from the grill and set aside.
- To prepare the baba ghanoush, preheat your oven to 400°F (200°C). Pierce the eggplants several times with a fork and place them on a baking sheet. Roast in the preheated oven for 45-50 minutes, or until the eggplants are soft and collapsed. Remove the roasted eggplants from the oven and let them cool slightly. Once cool enough to handle, peel off the skin and discard it. Place the flesh of the eggplants in a food processor.
- Add the minced garlic, tahini, lemon juice, olive oil, salt, and pepper to the food processor with the eggplant flesh. Blend until smooth and creamy, scraping down the sides of the bowl as needed.
- Transfer the baba ghanoush to a serving bowl and garnish with chopped fresh parsley. If desired, drizzle with a little extra olive oil and sprinkle with smoked paprika, toasted sesame seeds, or pine nuts for extra flavor and texture. Serve the homemade flatbread and baba ghanoush together as a delicious appetizer or snack, and enjoy the delightful flavors of the Mediterranean in every bite!
The post How to Make This Mindblowing Baba Ghanoush Flatbread appeared first on foodisinthehouse.com.
]]>The post Have You Ever Made Cashew Nut Butter Before? appeared first on foodisinthehouse.com.
]]>Ingredients:
- 2 cups of raw cashew nuts
- Optional: pinch of salt, honey, or other sweeteners to taste
Instructions:
- Preheat your oven to 350°F (175°C). Spread the raw cashew nuts in a single layer on a baking sheet. Roast the cashews in the preheated oven for 8-10 minutes, or until they are lightly golden and fragrant. Be careful not to let them burn.
- Allow the roasted cashews to cool slightly before transferring them to a food processor. Process the cashews in the food processor for about 5-7 minutes, scraping down the sides as needed, until they transform into a smooth and creamy consistency. The cashews will go through stages of finely ground, then clumping together, and finally, becoming smooth and buttery.
- If desired, add a pinch of salt, honey, or any other sweeteners to taste, and continue processing until well incorporated.
- Transfer the freshly made cashew nut butter to a clean, airtight jar or container. Store it in the refrigerator for up to 2 weeks.
- Enjoy your homemade cashew nut butter spread on toast, drizzled over fruit, or used as a dip for veggies. Experiment with different flavor variations to suit your taste preferences.
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]]>The post Have You Ever Made Kale And Kidney Bean Hummus Before? appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 tin of kidney beans, drained and rinsed
- 2 cups of kale leaves, stems removed and chopped
- 1/4 cup of tahini
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- Pinch of black pepper
- Water (as needed for consistency)
- Optional garnishes: extra olive oil, chopped parsley, sesame seeds
(@pearfect.trio)Instructions:
- In a food processor, combine the kidney beans, chopped kale leaves, tahini, minced garlic, lemon juice, olive oil, ground cumin, salt, and black pepper. Blend the ingredients until smooth and creamy, scraping down the sides of the food processor as needed.
- If the hummus is too thick, add water, 1 tablespoon at a time, until you reach your desired consistency. Taste the hummus and adjust the seasoning, adding more salt, pepper, or lemon juice as needed. Once the hummus reaches the desired consistency and flavor, transfer it to a serving bowl.
- Drizzle the top with a little extra olive oil and sprinkle with chopped parsley and sesame seeds for a decorative touch. Serve the kale and kidney bean hummus with your favorite dippers such as pita chips, sliced vegetables, or crackers. Enjoy this nutritious and flavorful dip as a snack, appetizer, or as a spread on sandwiches and wraps.
The post Have You Ever Made Kale And Kidney Bean Hummus Before? appeared first on foodisinthehouse.com.
]]>The post Easy and Tasty Potato Balls appeared first on foodisinthehouse.com.
]]>Ingredients
- 2 large potatoes, peeled and boiled
- 1/2 cup grated cheese
- 2 tablespoons chopped fresh herbs (parsley, chives, or cilantro)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 egg, beaten
- 1 cup breadcrumbs
- Oil for frying
- Optional fillings (bacon, ham, cheese, or jalapeños)
Instructions
- Once your potatoes are boiled and cooled, mash them until smooth.
- Add the grated cheese, chopped herbs, garlic powder, salt, and pepper to the mashed potatoes. Mix until well combined. Add any fillings, if you like.
- Roll the potato mixture into balls, about the size of a golf ball.
- Dip each potato ball into the beaten egg. Next, roll the egg-coated ball in the breadcrumbs until it’s completely covered.
- Place the coated balls on a plate and chill in the refrigerator for about 15-20 minutes to set.
- Heat oil in a deep fryer or a deep pan to 375°F. Carefully add the potato balls to the hot oil in batches.
- Fry until they are golden brown and crispy, about 2-4 minutes.
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]]>The post Sweet and Salty Snacks to Enjoy This Valentine’s Day appeared first on foodisinthehouse.com.
]]>Pizza Roses
While pizza is a wildly popular dish in general, these pizza roses look just like the flowers that embody Valentine’s Day. What’s more, this recipe takes just 15 minutes of prep time.
YOUR DAILY DOSE OF PIZZA! Air Fryer Steak Bites
If your soulmate is a meat lover, then this is the perfect recipe. These steak bites have all the flavor of a classic New York strip but come in a tasty bite-sized form that pairs perfectly with its juicy dipping sauce.
Pepper Jelly & Cream Cheese Bites
For the perfect sweet and spicy kick, there’s these Pepper Jelly & Cream Cheese Bites. Consisting of just four ingredients, this scrumptious snack makes for the ideal finger food if you’re looking for a handy appetizer.
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]]>The post Make Your Own Vegan Sausage Rolls at Home appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 tablespoon olive oil
- 1 onion
- 2 cloves of garlic
- 1 cup of mushrooms
- 1 cup of cooked lentils
- 1 cup of breadcrumbs
- 1 tablespoon soy sauce or tamari
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt
- Black pepper
- 1 sheet of vegan puff pastry
- Plant-based milk, for brushing
Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 5 minutes. Add the chopped mushrooms and cook until they release their moisture and become tender, about 5-7 minutes more. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the cooked lentils, breadcrumbs, soy sauce, smoked paprika, dried thyme, and the cooked onion, garlic, and mushroom mixture. Season with salt and pepper to taste. Mix until well combined. Roll out the vegan puff pastry on a lightly floured surface into a rectangle. Cut the pastry into smaller rectangles, about 3 inches wide and 6 inches long.
- Spoon a portion of the filling onto each pastry rectangle, leaving space at the edges. Roll up the pastry tightly to encase the filling, sealing the edges with a bit of water or plant-based milk. Place the rolls seam-side down on the prepared baking sheet. Brush the tops of the sausage rolls with plant-based milk for a golden finish. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crisp.
- Remove the vegan sausage rolls from the oven and let them cool slightly before serving. Enjoy them warm or at room temperature, with your favorite dipping sauce on the side. Delight in the homemade goodness of these vegan sausage rolls, perfect for snacking, appetizers, or light meals. Share them with friends and family, or keep them all to yourself for a delicious treat!
The post Make Your Own Vegan Sausage Rolls at Home appeared first on foodisinthehouse.com.
]]>The post Try These Leek and Cheddar Bites appeared first on foodisinthehouse.com.
]]>Ingredients:
- 2 leeks
- 1 tablespoon butter or olive oil
- 1 cup of grated cheddar cheese
- 1/2 cup of breadcrumbs
- 2 eggs
- Salt
- Black pepper
- Optionally: chopped fresh herbs such as parsley or chives for garnish
Instructions:
- In a skillet, melt the butter or heat the olive oil over medium heat. Add the thinly sliced leeks and sauté until softened and lightly caramelized, about 5-7 minutes. Remove from heat and let cool slightly.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- In a large mixing bowl, combine the cooked leeks, grated cheddar cheese, breadcrumbs, and eggs. Season with salt and pepper to taste. Mix until well combined.
- Using your hands, shape the mixture into small bite-sized balls or patties. Place them on the prepared baking sheet, leaving some space between each bite.
- Transfer the baking sheet to the preheated oven and bake the leek and cheddar bites for 15-20 minutes, or until golden brown and crispy on the outside.
- Remove the bites from the oven and let them cool slightly before serving. Optionally, garnish with chopped fresh herbs for added flavor and color. Serve the leek and cheddar bites warm as a delicious appetizer or snack. They’re perfect for dipping in your favorite sauces or enjoying on their own.
The post Try These Leek and Cheddar Bites appeared first on foodisinthehouse.com.
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