indieistanbul

[indieistanbul]

A delicious and nutritious Tex Mex casserole featuring quinoa, beans, and vibrant vegetables. This skinny version is light on calories but rich in flavor.

Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 cup diced tomatoes. 1 cup diced bell peppers assorted colors. 1 cup diced red onion. 1 cup shredded low-fat cheese. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Warm the oven up to 190C 375F. Put the quinoa and vegetable broth in a medium saucepan. Once it starts to boil, lower the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the liquid is absorbed. Put black beans, kidney beans, corn, tomatoes, bell peppers, red onion, 3/4 cup of shredded cheese, olive oil, cumin, chili powder, garlic powder, salt, and pepper in a large bowl. Mix the ingredients together. Combine well. Spread the mixture out evenly in a casserole dish that has been greased. Add the last 1/4 cup of shredded cheese on top. Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the cheese melts and bubbles. Take it out of the oven and let it cool down for a few minutes before you serve it. Add fresh cilantro on top and serve hot. Have fun with your Lean Tex-Mex Bean and Quinoa Casserole!

Norah

[indieistanbul]

These Crispy Taco Sloppy Joes are a tasty take on the original sloppy joe recipe. They combine the flavors of tacos with the ease of making a sloppy joe. Great for a quick and filling dinner during the week!

Ingredients: 1 lb ground beef. 1 packet taco seasoning mix. 1 cup salsa. 1 cup shredded cheddar cheese. 8 taco shells. 1/4 cup chopped fresh cilantro optional.

Instructions: In a large skillet, cook ground beef over medium heat until browned and cooked through, breaking it apart with a spoon as it cooks. Stir in taco seasoning mix and salsa. Cook for an additional 2-3 minutes until heated through and well combined. Meanwhile, preheat oven to 350F 175C. Place taco shells on a baking sheet and warm in the oven for 5 minutes. Once taco shells are warm, spoon the beef mixture into each shell. Top each taco with shredded cheddar cheese and chopped cilantro, if desired. Serve immediately and enjoy!

Donna

[indieistanbul]

A traditional dish called Roasted Garlic Chicken Kiev is made with soft chicken breasts that are stuffed with a tasty mixture of garlic, butter, and parsley. The chicken is then covered in breadcrumbs and baked until it's done. It's a fancy and tasty meal that will definitely impress!

Ingredients: 4 boneless, skinless chicken breasts. 8 cloves garlic, minced. 1/2 cup unsalted butter, softened. 1/4 cup fresh parsley, chopped. 1/4 cup breadcrumbs. Salt and pepper to taste. 2 eggs, beaten. 1 cup all-purpose flour. Vegetable oil for frying.

Instructions: Before you start cooking, heat the oven to 375F 190C. Cut up some garlic, melt some butter, add some chopped parsley, breadcrumbs, salt, and pepper to a small bowl. Keep cutting each chicken breast until you get to a pocket. Do not cut all the way through. Stuff the chicken breasts with the garlic butter mixture, making sure to cover all of the spaces. Use toothpicks to close up the holes. In a bowl, beat the eggs together and then coat each stuffed chicken breast in flour. Put vegetable oil in a big skillet that can go in the oven and heat it over medium-high heat. It will take about two to three minutes per side to brown the chicken breasts. Place the skillet in an oven that has already been heated up. Bake for 20 to 25 minutes, or until the chicken is fully cooked and the juices run clear. Take out the toothpicks before serving.

Marcus S

[indieistanbul]

An appetizer that will please a lot of people, this Bacon Jalapeo Cheese Ball is ideal for entertaining! It has a spicy kick, is creamy and cheesy, and will definitely be a hit at your next get-together.

Ingredients: 8 oz cream cheese, softened. 1 cup shredded cheddar cheese. 1/2 cup cooked bacon bits. 2-3 fresh jalapeno peppers, finely chopped. 1/4 cup green onions, chopped. 1/4 cup chopped fresh cilantro. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/4 tsp black pepper. 1 cup crushed buttery crackers. 1 cup crispy bacon bits for coating.

Instructions: In a large mixing bowl, combine softened cream cheese, shredded cheddar cheese, cooked bacon bits, finely chopped jalapeno peppers, chopped green onions, chopped fresh cilantro, garlic powder, onion powder, and black pepper. Mix until all ingredients are well combined. Shape the mixture into a ball and wrap it tightly in plastic wrap. Refrigerate for at least 2 hours or until firm. In a food processor, pulse the buttery crackers until they become fine crumbs. Transfer the cracker crumbs to a shallow bowl or plate. Remove the cheese ball from the refrigerator and unwrap it. Roll the cheese ball in the crushed cracker crumbs until it's evenly coated. Press crispy bacon bits onto the surface of the cheese ball to create a bacon coating. Serve the Bacon Jalapeno Cheese Ball with your favorite crackers or sliced vegetables for dipping. Enjoy!

Ray Hopkins

[indieistanbul]

The Parmesan and herb-crusted lamb chops are a tasty dish that would be great for a special dinner. When you mix Parmesan cheese, garlic, and fresh herbs together, you get a savory crust that goes great with the soft lamb meat.

Ingredients: 6 lamb loin chops. 1/2 cup grated Parmesan cheese. 1/4 cup bread crumbs. 2 cloves garlic, minced. 2 tablespoons chopped fresh parsley. 1 tablespoon chopped fresh rosemary. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Put garlic, parsley, rosemary, olive oil, salt, and pepper in a bowl. Add the bread crumbs and mix them in. On both sides, season the lamb chops with salt and pepper. Cover all sides of each lamb chop with the Parmesan and herb mixture by pressing it on. Put the lamb chops on a baking sheet that has parchment paper on it. Put the dish in an oven that has already been heated up and bake it for 25 to 30 minutes, or until the crust is golden brown and the lamb is cooked to your liking. Enjoy while hot!

Ellis Mann

[indieistanbul]

Modachya Moongachi Amti is a traditional Konkan curry made with sprouted moong beans cooked in a spicy coconut-based gravy. It's flavorful, nutritious, and perfect for a wholesome meal.

Ingredients: 1 cup sprouted moong beans. 1 onion, finely chopped. 2 tomatoes, chopped. 2-3 green chilies, slit. 1 teaspoon ginger-garlic paste. 1/2 teaspoon turmeric powder. 1 teaspoon red chili powder. 1/2 teaspoon coriander powder. 1/2 teaspoon cumin seeds. 2 tablespoons grated coconut. 1 tablespoon oil. Salt to taste. Fresh coriander leaves for garnish.

Instructions: Put cumin seeds in a pan with hot oil. Put in the chopped onions and cook until they turn golden brown. Put in the ginger-garlic paste and cook until the raw smell goes away. Put in chopped tomatoes and cook them until they get soft. Pepper powder, coriander powder, red chili powder, and salt should all be added. Combine well. Sprout green chilies and moong beans that have grown roots. Mix well. Add enough water to cover the beans, then boil them. Keep cooking on low heat until the moong beans are soft. Grate the coconut and mix it with a little water to make a smooth paste. After you add the coconut paste, let the curry cook for a few more minutes. Add fresh coriander leaves on top, and serve hot with roti or rice.

Billy B

[indieistanbul]

With pomegranate seeds, feta cheese, and a balsamic glaze on top, this bowl of quinoa and roasted winter vegetables is both tasty and good for you.

Ingredients: 1 cup quinoa. 2 cups mixed winter vegetables e.g., sweet potatoes, Brussels sprouts, carrots, and parsnips, diced. 2 tablespoons olive oil. Salt and pepper to taste. 1 teaspoon dried thyme. 1/2 cup pomegranate seeds. 1/4 cup feta cheese, crumbled. 1/4 cup chopped fresh parsley. 1/4 cup balsamic glaze.

Instructions: Turn on the oven and heat it up to 400F 200C. Run cold water over the quinoa to clean it. Put the quinoa and 2 cups of water in a saucepan. Slowly raise the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Add the diced winter vegetables to a large bowl and mix them with the olive oil, salt, pepper, and dried thyme. Place the vegetables in a single layer on a baking sheet. Put the vegetables in an oven that has already been heated. Roast them for 25 to 30 minutes, stirring them once, until they are golden brown and soft. Use a fork to fluff up the cooked quinoa, then put it in bowls to serve. The roasted winter vegetables should be put on top of the quinoa. Pomegranate seeds, crumbled feta cheese, and chopped parsley should all be put on top of the bowl. Add the balsamic glaze on top. Enjoy while still warm!

Derek

[indieistanbul]

Indulge in the creamy sweetness of this Southern-style macaroni salad. Perfect for picnics, barbecues, or potlucks, this dish combines tender elbow macaroni with a rich and tangy dressing, crunchy vegetables, and savory hard-boiled eggs.

Ingredients: 1 lb elbow macaroni. 1 cup mayonnaise. 1/4 cup white vinegar. 1/3 cup granulated sugar. 1/4 cup sweet pickle relish. 2 tablespoons Dijon mustard. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 1/2 cup finely chopped celery. 1/2 cup finely chopped red bell pepper. 1/2 cup finely chopped green bell pepper. 1/4 cup finely chopped red onion. 2 hard-boiled eggs, chopped.

Instructions: Cook the elbow macaroni according to package instructions until al dente. Drain and rinse with cold water. In a large mixing bowl, whisk together mayonnaise, white vinegar, sugar, sweet pickle relish, Dijon mustard, salt, and black pepper until well combined. Add the cooked macaroni, chopped celery, chopped red bell pepper, chopped green bell pepper, chopped red onion, and chopped hard-boiled eggs to the bowl with the dressing. Gently toss everything together until all ingredients are evenly coated with the dressing. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld together. Serve chilled and enjoy!

Annie L

[indieistanbul]

A quick and delicious version of the classic Vietnamese Banh Mi sandwich, perfect for a street food Monday!

Ingredients: 1 baguette. 150g thinly sliced pork or chicken. 1 carrot, julienned. 1 cucumber, thinly sliced. Handful of fresh cilantro leaves. 3 tbsp mayonnaise. 2 tbsp soy sauce. 1 tbsp sesame oil. 1 tbsp sriracha sauce. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Warm the oven up to 175F 350C. Cut the baguette in half lengthwise, and then toast it in the oven for 5 minutes. Put mayonnaise, soy sauce, sesame oil, sriracha sauce, minced garlic, salt, and pepper in a small bowl. Mix them all together to make the sauce. Cover both sides of the baguette with the sauce. Put sliced cucumber, thinly sliced carrots, thinly sliced pork or chicken, and cilantro leaves on one side of the baguette. Use the other half of the baguette to close the sandwich. Cut into individual servings and serve right away.

Gia