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Preview: 101 Cookbooks

101 Cookbooks



When you own over 100 cookbooks, it is time to stop buying, and start cooking. This site chronicles a cookbook collection, one recipe at a time.



 



Violet Bakery Chocolate Devil's Food Cake

2018-04-26T06:41:03-08:00

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What you see here is Violet Bakery Chocolate Devil's Food Cake. The chocolate factor is deep and strong. The cake itself is rich, moist, and tender. It's exactly what you want when you're craving a homemade chocolate cake - an ace in that regard.

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I love a beautiful, frosted, homemade cake like no one else, but only bake them now-and-then. Because, cake. If it's there, I want to eat it. All of it. More often than not, I throw together quick and easy loaf cakes (like this, this, and this) and call it a day.

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But, because I brought back a beautiful brass cake server from Simon Marks in Jaipur, and because my birthday was just around the corner, and because Claire Ptak's Violet Bakery Cookbook was winking at me, I pulled my favorite mixing bowl from the shelf, and checked to see if I had enough buttermilk. This cake was meant to be, I had all the ingredients on hand, and shy of the buttermilk, you probably do too.

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The frosting is Claire's Marshmallow Icing, it's also in the same beautiful book. It's billowy, sweet, vanilla-flecked, and a compelling alternative to buttercream. You'll want to put it on the cake, and everything else edible in your life. I found myself dipping berries into it, and orange segments, and my fingers.

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Simon, this marshmallow icing reminded me a bit of your incredible cannoli filling at Caffé Palladio. So so so so good!

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The Most Popular Recipe Last Month

2018-04-24T07:46:53-08:00

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I'm always quite surprised to see which recipes pop the most throughout the month. For example, the last time month I did this (January), the most popular recipe was this Black Bean Chili with Kahlua, even though I was sure it was going to be this Spicy Rainbow Chop Salad with Peanuts. You really never know what is going to resonate with people. Here's the recipe that took the top spot this time around - a vibrant twist on pad thai!

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1. Sunshine Pad Thai (Vegetarian): This was the most popular recipe on 101 Cookbooks last month! Its a pad that that combines a Thai heart and a California spirit. Hot water is traditionally used to soften the rice noodles, and I boost that water with lots of turmeric. The noodles drink it up until they glow a hot yellow!

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2. Spicy Instant Pot Taco Soup: And I can't help but mention the second place contender, because it really is the perfect weeknight meal. If you can bring yourself to chop an onion, along with a couple cloves of garlic - the rest of this taco soup creation is dump-and-stir. And in case you don't have an Instant Pot, no worries, it's just as easy to make on a conventional stovetop.

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Turmeric Soaked Chickpeas

2018-04-22T07:48:11-08:00

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Remember the turmeric-soaked turmeric noodles I used recently in this pad thai recipe? Well, these turmeric-soaked chickpeas build on that idea. I wanted to figure out a way to work turmeric into the chickpeas, and it was actually pretty straight-forward, thankfully. You can make them on the stovetop. You can make them in an Instant Pot - I tested both approaches. Pick whichever method you prefer!

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I've been using these chickpeas in all sorts of preparations, and I thought I needed to isolate the recipe on its own, so I can point to the technique when I post a recipe that uses them. You can use them in a lot of recipes that call for chickpeas.

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I've used these in hummus, in my favorite chana masala, and in meals like the one you see below. I'll post that recipe next! Working on it now. All in all these chickpeas are a great way to easily integrate a bit more turmeric into your everyday eats.

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Food, Flowers, and Photography - Traveling Around India

2018-04-19T07:10:14-08:00

This is just a quick post to highlight some of the videos and photos I posted related to my recent India trip. Its for anyone who missed them as I was traveling, or anyone wanting to catch some glimpses of what traveling around India might be like! I posted a bunch to my Instagram account, and set up and India collection of video clips (which you can see on your phone) as well. This was the second time I've been to Delhi (and then Rajasthan), and it was as inspiring as the first. It was rickshaws and thali plates and rich, thick garlands of roses and marigolds. It was long dusty walks, faded floral fabrics, and market baskets filled with ladyfingers and bright green desert berries. The palaces! The forts! The traffic! It was deafening horns, and morning chanting, and gin and tonics, and getting sick, and then getting better. It was old trains, and desert blooms that blind you (literally), and kids in lots of denim with huge smiles, phones in hand for selfies. To see the videos - if you're looking at my Instagram profile on your phone, you should see the INDIA collection. Beyond that, you can click on the location tags and hashtags to see where I am, or get more info. It looks like this: I also posted a good number of photos, but they'll get pushed down my feed over time. In the short term, look for them here: If you're curious about how I ended up in Rajasthan for the second time in five years, here's the story. Those of you who have been longtime readers know I like to take a class or workshop every year or so - whatever inspires me, or whatever I want to dive a little deeper into. Over the years I've done color photo printing classes, letterpress intensives, most of the G.I.A. labs - it all somehow weaves itself into my work at one point or another. I'd been looking for a serendipitous sign to pull me back to Rajasthan, and when I got an email from these two legends / superstars / favorite people, saying they were teaching a workshop in there. Exactly! I was in. This lady ended up being my roommate (leap of faith!), we had a blast, and are already scheming the next adventure. Maybe to the South next time? I hope you enjoy the photos, there are so many more I haven't had a change to process yet. I shot a lot of portraits on this trip, and might wrangle them into a collection of some sort. Long way of saying, more to come. Continue reading Food, Flowers, and Photography - Traveling Around India... [...]



Melissa Clark's Instant Pot Hummus (with Variations)

2018-04-17T07:57:37-08:00

I've been having quite a lot of fun playing around with different Instant Pot recipes over the past few months, but one recipe has emerged as a breakout. It's the one that keeps my Instant Pot on my counter instead of under it. You ready? It's the hummus from Melissa Clark's Dinner in an Instant. I find myself making it once or twice a week (no joke!). Because, who doesn't need nearly effortless containers of hummus in their refrigerator all week? The recipe yields a silky, smooth hummus, and once you nail the method, the variations you can do are endless. I love to take it in different directions, and the version you see photographed here is fortified with a couple generous handfuls of spinach. I'll also including notes related to a few other favorite variations down below as well. Because, as much as I love classic, straight-forward hummus, I also like to make an herb version, a spinach hummus, there's a beet version, and (pictured here) berbere spiced hummus - maybe my favorite version yet?!. It goes on and on. Melissa uses some interesting techniques here, and it results in a beautifully smooth, billowy hummus - without having to peel each individual chickpea! I think the biggest positive impact on the texture comes from making an ice watery paste with tahini, garlic, and lemon juice, and then working in the chickpeas from there. Hummus Variations: Berbere Hummus (pictured above): The version pictured here is flared out with berbere, a spice blend typical to Ethiopia and Eritrea. I like the berbere recipe in Josef Centeno's Baco cookbook. But if you don't have it, google around for another version online. To make the berbere-accented hummus, add 1 tablespoon (or more to taste!) of berbere spice to the blender with the other ingredients. Also, sprinkle on top of the hummus, after drizzling with olive oil. Beet Hummus: throw a small, peeled (yellow, orange, or red) beet or two into the pot long with the chickpeas, and proceed with recipe. Alternately, you can add the beet raw to the blender. Herby Miso Hummus: Add a dollop of this wintery miso paste to the blender, Turmeric-soaked Chickpeas with Yuzu and Black Pepper Hummus: I'll post my technique for these chickpeas soon (working on it!), I season that hummus with a generous splash of yuzu juice, you can find alongside Japanese ingredients on occasion in well-stocked grocery stores. Also, lots of freshly ground black pepper. If you don't have an instant pot, you can still use these ideas, just start with cooked (canned will work) chickpeas. Also, for reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1 Continue reading Melissa Clark's Instant Pot Hummus (with Variations)... [...]



10 Recipes That Teach You How To Cook Asparagus Like A Pro

2018-04-15T07:51:54-08:00

Asparagus is the workhorse of the springtime kitchen. Unlike the fussier darlings (I still love them), fava beans, peas, and artichokes, all of which require copious amounts of preparation time. Asparagus is relatively simple. Instead of partaking in tasks like shelling, trimming, and de-choking, asparagus can be at its pinnacle with a simple trim, quick blanch, drizzle of oil, and dusting of salt. We get pencil thin asparagus here, as well as asparagus thick as a candle - and everything in between. Here are a range of asparagus winners that will teach you how to cook asparagus like a pro. Happy spring, and enjoy! 1. A Simple Aspragus Soup - (101 Cookbooks) A great starter recipe. Everyone should have a good asparagus soup in their back pocket. This one is tops - fresh asparagus, new potatoes, a bit of green curry paste, and coconut milk are pureed to make this spring favorite. Get the recipe here. 2. Avocado Asparagus Tartine - (101 Cookbooks) An excellent impromptu springtime lunch tartine: avocado smeared across toasted day-old slabs of sesame bread, layered with arugula and garlicky caraway asparagus + toasted pepitas. Get the recipe here. 3. Grilled Asparagus Plate + Cilantro Pepita Pesto - (Sprouted Kitchen) Cheers to spring produce from Sprouted Kitchen. Love this simple preparation with the pesto. It has a surprise kiss of chipotle in it, along with a hint of lime. Perfection. Get the recipe here. 4. Weeknight Ponzu Pasta - (101 Cookbooks) All things green in a quick, weeknight pasta option. It's feel-good food that won't weigh you down - ponzu dressing, green vegetables, and the pasta of your choice. Swap asparagus in for the green beans here, and you're all good. Get the recipe here. 5. Shaved Asparagus and Shell Pea Salad With Rhubarb Vinaigrette - (Hungry Ghost) Spring magic with a rhubarb vinaigrette. Shaved asparagus with all the things fresh and green. Get the recipe here. 6. Asparagus Stir-fry - (101 Cookbooks) A favorite stir-fry recipe. Asparagus and tofu form the base, but it has quite a lot going on beyond that. You get a bite of tang from the lime, heat from the red chiles and fresh ginger, mint and basil cool things down, and a touch hoisin sauce gives you just enough sweetness to balance it all out. Get the recipe here. 7. Fava Bean and Asparagus Salad - (Bon Appétit) Love this Alison Roman recipe. Also, a good opportunity to get your fava peeling fix on, if that's what you're in the mood for. Get the recipe here. 8. Asparagus Cilantro Salad - (101 Cookbooks) I love this salad so much. And, unless you absolutely loathe cilantro, you must try it. Simply cilantro leaves and stems tossed with a simple shallot-forward soy sauce dressing, plus peanuts, and asparagus. So good. Get the recipe here. 9. Grilled Asparagus Spring Rolls - (Bojon Gourmet) Yes to spring rolls. Yes to ginger lime dipping sauce. Get the recipe here. 10. Asparagus Panzanella - (101 Cookbooks) A simple asparagus panzanella - a quick, mustard buttermilk dressing accents good asparagus, alongside crusty shards of toasted bread, and a dusting of sesame seeds. Shred a hard boiled egg over the top and you've got an even more substantial meal.Get the recipe here. Continue reading 10 Recipes That Teach You How To Cook Asparagus Like A Pro... [...]



Triple-Oat Breakfast Cereal

2018-04-10T06:36:02-08:00

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I keep a big, double container of this on hand for days when a quick breakfast is in order. It's one of a handful of custom cereal blends I like to keep in rotation - there's also this one, and this one. The big-batch thing is the magic. Especially if you're at all lazy, but still want a great breakfast. The thing that makes this cereal blend different? It's oat centric. So, if you're trying to work more oats into your diet, make this a go-to. Rolled oats and oat bran In addition to unsweetened O's cereal form the oat trifecta, with puffed kamut added for more crunch, and freeze-dried blue berries for a boost.

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Like I mention related to the other cereal blends, I'm including the recipe for what I think of as my "master" cereal recipe, but use it as a jumping off point, and don't get hung up on whether you can track down the exact cereals I use.

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White Bean Soup with Pesto Herb Dumplings

2018-04-05T06:33:08-08:00

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This is the sort of meal I've been craving since I arrived home from India. Hearty, substantial, and squarely in the comfort food realm. It's the simplest of bean soups, topped with plump herb-packed dumplings. I use whatever herbs I have on hand, and in this case it was dill, basil, and minced lemongrass, along with lots of scallions. Doubling down on the herb flavors, I also add a big dollop of pesto. A classic dumpling stew with a green, herby twist. Super delicious, and satisfying.

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I note a number of variations in the headnotes of the recipe down below. If you don't want to go the pesto route, a mustard-spike is also delicious. Or, harissa! A couple of tablespoons of harissa paste in place of pesto takes the dumplings in a completely different directions.

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Making this soup vegan is simple. The soup is already vegan, you just need to make a couple tweaks to the dumplings. First, be sure to use nut milk in the dumpling batter, and omit the egg (adding an extra 1/4 cup of nut milk to the batter). The details are in the headnotes as well. The dumplings are a bit more dense, but still tasty. The one important detail to adhere to - don't oversize the dumplings.

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Ten Most Popular Noodle Recipes

2018-04-02T08:22:03-08:00

Everyone loves noodles, and I've posted a lot of noodle recipes in the past decade. Here are ten of the most popular. 1. Sriracha Rainbow Noodle Salad - (101 Cookbooks) This is a salad you'll crave every day. A radiant, color-flecked tangle of noodles, cabbage, shredded carrots, pickled sushi ginger, and an abundance of cilantro, basil, and scallions. It has tofu and peanuts, coconut, ginger, avocado, and hemp seeds. The dressing(!) - it's simple but strong, and steps in with an assertive spicy sriracha-lime punch. Get the recipe here. 2. My Favorite Veg Ramen - (101 Cookbooks) My attempt at tackling a great veg ramen. Introduce your favorite noodles to a rich, miso-scallion nut-milk broth. Add a blitz of seasonal toppings, and spicy turmeric oil to finish. Also, suggestions for seasonal adaptations. Get the recipe here. 3. Spicy Tahini Noodles with Roasted Vegetables - (101 Cookbooks) This is my favorite kind of weeknight meal. Noodles tossed with a quick sauce, topped with an abundance of vegetables, and kissed with chile feistiness courtesy of the condiment shelf. Get the recipe here. 4. Sunshine Pad Thai - (101 Cookbooks) If you love pad thai, you need to try this simple trick to make a turmeric noodle version. Get the recipe here. 5. Slurp-tastic Herb Noodles - (101 Cookbooks) A big, slurpy bowl of whisper-thin spinach noodles draped in a spicy curry and herb broth - inspired by a beautiful box of noodles I picked up in Mill Valley, Ca. Get the recipe here. 6. Harissa Spaghettini - (101 Cookbooks) A unique and flavor-packed pasta recipe. Whole wheat pasta noodles, olives, kale, pine nuts tossed in a pan for a tangle with a garlic-charged harissa and olive oil sauce. Get the recipe here. 7. Black Sesame Otsu - (101 Cookbooks) The Black Sesame Otsu recipe from Super Natural Every Day - soba noodles and tofu slathered in a thinned-out, salty-sweet black sesame paste, then topped with lots of sliced green onions. Get the recipe here. 8. New Year Noodle Soup - Ash-e-Reshteh - (101 Cookbooks) An amazing New Year Noodle Soup from Greg & Lucy Malouf's beautiful book, Saraban. It's a bean and noodle soup at its core featuring thin egg noodles swimming in a fragrant broth spiced with turmeric, cumin, chiles, and black pepper. You use a medley of lentils, chickpeas, and borlotti beans which makes the soup heart and filling without being heavy. You add spinach, dill, and cilantro. You add lime juice for a bit of sour at the end. And then you've got a number of toppings to add when you serve the soup - chopped walnuts, caramelized onions, and sour cream. Amazing. Get the recipe here. 9. Ottolenghi Soba Noodles with Aubergine and Mango - (101 Cookbooks) Spicy brown sugar and lime-sauced soba noodles with tofu, eggplant, mango and lots of herbs. Inspired by a rare mango find, and a recipe in Yotam Ottolenghi's cookbook, Plenty. Get the recipe here. 10. Last Minute Everything Bagel Noodle Bowl - (101 Cookbooks) A perfect one-pot meal. Noodles, tofu, and broccoli boiled in one pot, drained, tossed with splashes of olive oil and ponzu, plus a generous showering of everything bagel seasoning to finish it all off.Get the recipe here. Continue reading Ten Most Popular Noodle Recipes... [...]



Blueberry Beet Pancakes (Vegan)

2018-03-31T06:28:01-08:00

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This recipe is a riff on my favorite vegan oatmeal pancakes, they're accented with blueberries, and boosted with beet juice. The beet juice is what makes the pancakes the beautiful pink color you see. These pancakes are hearty, substantial, delicious, and kid-friendly. especially when you dust them with cinnamon-sugar straight out of the pan, churro style.

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I use fresh beet juice, made with a juicer. If you're out of luck on the juicer front, play around with other concentrated juices you might have access to. Wayne has a carrot-turmeric juice he likes to buy on occasion (Trader Joe's, I think?), and that's a great alternative.

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Once you have the batter made, you can refrigerate it for up to a few days. The resulting pancakes aren't quite as good as when you cook them immediately, but they are pretty fantastic for a quick mid-week breakfast.

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Lime Leaf Miso Soup

2018-03-24T06:37:11-08:00

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One of my favorite ingredients is makrut lime. I use the leaves constantly. I would use the rind as well, but our tree hasn't put off any fruit...yet. The flavor and fragrance of this lime varietal is completely distinctive, and there isn't really a comparable substitute. So, what I'm saying is - keep your eyes peeled for the knobby little limes, and the leaves when you're shopping. Then stock up. You can freeze both for later use. And, when you do have some leaves? Get cracking on this miso soup. The base is an incredibly aromatic dynamic lime leaf broth punctuated with lemongrass, lots of garlic, ginger, and serrano chile. It's my favorite broth right now.

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I use the leaves in everything! In stir-fries, rice bowls and risottos. I fry the shredded leaves in a splash of oil and toss them with toasted almonds, cashews, or peanuts. I shred them as finely as possible, and add them to leafy salads. Find them, and use them in everything. I feel like people often get hung up on just using these limes in specific recipes. Shift into using them as a favorite seasoning / flavor. I mean, even on certain sandwiches!

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Last suggestion! Make this cauliflower soup, and use the lime leaf broth as the liquid - it's incredible!

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Homemade Strawberry Almond Milk

2018-03-20T23:27:54-08:00

Once you've tasted homemade almond milk it's quite difficult to return to store-bought. From scratch it's fresh, fragrant, and creamy. An added bonus? You're able source your own almonds, which results in a noticeable difference in taste and overall quality. I'm not sure anyone really needs another almond milk primer, but I've been making this homemade strawberry almond milk a couple of times a week now that berries are in season, and it is devastatingly good. Ripe strawberries plus fresh almond milk were made for each other. And that shade of pink? It triggers some deep pleasure-point in my brain reserved for childhood memories of milkshakes and slather-frosted birthday cakes. If you've never attempted to make almond milk - straight or otherwise, this is the tutorial. I use strawberries here, but of course you can trade in blueberries, blackberries, or other favorite seasonal fruit as the seasons progress. The general jist is the following: soak almonds, drain and rinse, blend with water and any other ingredients you fancy, strain almond milk from almond solids, chill. There are some considerations within these steps as you're working through the process, particularly when it comes to straining. I'll highlight the different methods you might consider below. For example, a lot of people recommend using cheese cloth, which I just cannot get onboard with, so I'll show you what I prefer. Above: soaking almonds, preferably overnight / pre-blend / post-blend [...]



Sunshine Pad Thai (Vegetarian)

2018-03-17T11:41:00-08:00

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Pad thai is nearly always a crowd-pleaser. It's the sort of food that's good, even when it's bad. I mean, everyone loves a noodle-based stir-fry. Also, all the gluten-free people can get on board, because, rice noodles. Today's recipe is the riff on pad thai I've been making lately - combining a Thai heart and a California spirit. Hot water is traditionally used to soften the rice noodles. I boost that water with lots of turmeric and the noodles drink it up until they glow a hot yellow. Also, this typically ends up being a one-dish meal for us, and I can't help but add a significant green component. Enter broccolini.

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Like any other stir fry, you want to have all your ingredients prepped, and your noodles soaked before you fire up the burner. Once you start cooking, things go down fast. For this recipe I have you cook the broccolini first, remove it from the pan, and then proceed with the recipe. One pan meal.

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The other wild card here is in relation to the bean sprouts. Sometimes, none of the stores within walking distance of my house have them, or they are sad looking. I substitute dice celery, which I actually love - lots of crunch and flavor! Hope you enjoy!

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Seven Magic Sauces you Should Know About

2018-03-13T08:25:27-08:00

What is a magic sauce? It's a simple sauce you can use a hundred different ways. And you should absolutely have one or two in your repertoire! Here are a handful of the best. 1. Original Magic Sauce - (101 Cookbooks) This was the first magic sauce I posted. I called it magic sauce, in part because it makes everything it touches shimmy with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - but one that has veered off the rails in a big way. Get the recipe here. 2. Magic Ancho Chile Relish - (101 Cookbooks) This Ancho Chile Relish brings the fast magic - adding depth, raisiny-chile flavor, color, and dimension to all sorts of simple preparations. Perfect swirled into soups, dolloped onto tacos, or to punctuate yogurt. Get the recipe here. 3. Green Kitchen Stories' Magic Green Sauce - (Green Kitchen Stories) Just yes to this. Avocado and herbs with a bit of chile and garlic make this crazy versatile. And look at what they do with it - a stunner of a watermelon & Halloumi Salad. Gorgeous. Get the recipe here. 4. Magic Artichoke Dipping Sauce - (Platings & Pairings) It's the season for artichokes. Tripling down with mustard, lemon and garlic powder make this simple dipping sauce a stand-out. Get the recipe here. 5. Walnut Olive Miso Magic Sauce - (101 Cookbooks) A chunky, walnut olive miso creation worthy of its name. You combine toasted walnuts, olives, miso, a dusting of oregano, and a dollop of tahini into a blockbuster condiment of sorts. Get the recipe here. 6. Red Pesto - (101 Cookbooks) This red pesto is also magic. I make walnut-studded sauce and cast sun-dried tomatoes in the role basil typically plays. Flavor-forward, intense, and delicious. If this isn't your jam, here is more pesto inspiration. Get the recipe here. 7. 5-minute Magic Green Sauce - (Pinch of Yum) Lindsay's jalapeño and herb spiked magic sauce bringing up another option on the green side of things. Get the recipe here. Continue reading Seven Magic Sauces you Should Know About... [...]



Spicy Instant Pot Taco Soup

2018-03-11T09:00:22-08:00

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This is a recipe for the laziest nights. No joke. If you can bring yourself to chop an onion, along with a couple cloves of garlic - the rest of this taco soup creation is dump-and-stir. And it's delicious! Here's the deal - you can make it in an Instant Pot. You can make it on a conventional stovetop. It's also occurring to me that it's probably a perfect slow cooker stew as well.

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The soup? It is a hearty melding of beans, and corn, and taco spices, and quinoa. I bring the creaminess and crunch factor in via the toppings - toasted pepitas for the later, ripe avocado, and a dollop of yogurt for the creamy.

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For reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1

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If case you're interested, here is where all the Instant Pot recipes live.

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