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02-08-2019 12:52 PM
@mtc We're very picky when it comes to apples. We can't handle them if they're at all soft or mealy. When in season, Jonagold or Honeycrisp. Usually we buy Gala or sometimes Fugi. Last week we bought a lot of Gala's and they're still good. When they start to go bad, I make applesauce out of them. When I want applesauce with a kick, I add a few Hot Tamales Candies. If you try that, watch out they can be really hot and a lot of sugar. You'll have red applesauce. 😉
NEXT INGREDIENT: CHICKPEAS
02-08-2019 07:05 PM - edited 02-08-2019 07:07 PM
I like using chickpeas in lots of dishes. Our son has introduced us to many interesting Indian style dishes. Here's a recipe I found on the net and modified. We love it!
Indian-Spiced Chicken with Chickpeas and Spinach
1 tablespoon vegetable oil
6 bone-in chicken legs (thigh and drumstick), skin removed OR 8-10 Boneless chicken thighs
1 tablespoon unsalted butter
2 large onions, thinly sliced
4 garlic cloves, chopped
1 1/2 tablespoons grated peeled ginger
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground turmeric
1/4 teaspoon cayenne pepper
1 15-ounce can chickpeas, rinsed
2 cups (or more) low-sodium chicken broth
5 ounces baby spinach (about 8 lightly packed cups)
1/4 cup Greek yogurt
1/4 cup fresh cilantro leaves with tender stems (Optional)
Place a rack in lower third of oven; preheat to 325°. Heat oil in a large oven safe pot over medium-high heat. Season chicken with salt. Working in batches, cook chicken, reducing until golden brown on all sides, 5-7 minutes per batch. Transfer to a plate. Add butter and onions to drippings in pot; season with salt. Cook, stirring often, until onions are soft and golden brown, 10-15 minutes. Stir in garlic, ginger, coriander, cumin, turmeric, and cayenne. Cook, stirring constantly, until spices are fragrant, about 1 minute. Stir in chickpeas and 2 cups broth. Return chicken and any accumulated juices to pot. Add more broth if needed to cover chicken about three-fourths of the way up. Bring to a simmer. Cover pot and transfer to oven. Braise chicken until fork tender, 45-55 minutes. Add spinach to pot, cover, and remove from heat. Let stand until spinach is wilted, 5-7 minutes. Stir yogurt into cooking liquid. Season with salt. Return chicken to heat. Warm over low heat (do not boil or yogurt may curdle. Sprinkle with cilantro.
Next Ingredient: Barley
02-11-2019 08:41 AM - edited 02-11-2019 08:44 AM
Next ingredient: Parmesan cheese
02-11-2019 06:01 PM - edited 02-11-2019 06:37 PM
Thanks @house_cat I'm trying to use more barley with my meals than less nutritious startches. I never thought of nuts.
Oh, next ingredient Parmesan Cheese
02-12-2019 05:45 PM
1/2 cup vegetable oil
1/4 cup grated PARMESAN CHEESE
1 1/2 teaspoons dried parsley flakes
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
dash of pepper
3 cans (12 ozs each) refrigerated buttermilk biscuits
in small bowl, combine oil, PARMESAN CHEESE, parsley, oregano, garlic powder and pepper; set aside.
Cut each biscuit in half. Roll each portion into a 6" rope; tie in a loose knot. Place on greased baking sheet.
Bake at 450 degrees for 6-8 minutes or until golden brown; remove from oven and immediately brush with the PARMESAN mixture. Serve warm or freeze up to 2 months.
A Taste of Home recipe.
NEXT INGREDIENT ..... POTATOES
02-12-2019 08:33 PM
What a nice, shortcut recipe! Thank you!
I love Taste of Home recipes. I ordered the mini-book trio that was presented on ITKWD this past Sunday. I'm looking forward to receiving it.
Next ingredient: POTATOES
02-13-2019 10:20 AM
PAN ROASTED LEMON POTATOES WITH DILL (10 mins)
Next ingredient: rice
02-13-2019 08:51 PM
Ok my Instant Pot friends, here is a great way to make low maintenance risotto:
Instant Pot Risotto
Freshly ground black pepper
Next Ingredient: Anchovy Paste
02-14-2019 03:06 PM
next ingredient: Bananas
02-14-2019 07:02 PM
1 ¼ c sugar
1/2 c butter or 1/2 c margarine softened
1 ½ c mashed bananas (3-4 medium very ripe bananas)
1/2 c buttermilk
1 tsp vanilla
2 ½ c flour
1 tsp baking soda
1 tsp salt
1 c chopped nuts, if desired
Heat oven to 350 degrees. Grease bottoms of (2) 8” x 4” loaf pans. In a large bowl, mix sugar and butter.
Add eggs, bananas, buttermilk & vanilla. Beat with electric mixer on medium speed until smooth. Stir in flour, baking soda, salt and nuts.
Pour batter into pans. Bake for 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes.
Loosen sides of loaves from pans; remove from pans to cooling rack. Cool about 1 hour before slicing.
NEXT INGREDIENT: BLUEBERRIES
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