Roast new potatoes with balsamic vinegar (very Easy)
Recipes in this Video
Lamb kebab is a beloved dish in Azerbaijan, often enjoyed at family gatherings and celebrations. Traditionally prepared over an open flame, it highlights the region's affinity for grilling and outdoor cooking. Today, variations of kebabs are popular worldwide, with each culture adding its unique twist to the recipe.
Ingredients
- ●lamb meat
- ●onion
- ●garlic
- ●cumin
- ●paprika
- ●salt
- ●black pepper
- ●parsley
- ●olive oil
- ●lemon juice
- ●skewers
- ●bell peppers
- ●tomatoes
- ●yogurt
Instructions
- 1Cut lamb meat into chunks.
- 2Finely chop onion and garlic.
- 3Mix lamb, onion, garlic, cumin, paprika, salt, and pepper in a bowl.
- 4Add olive oil and lemon juice to the mixture and combine well.
- 5Cover and marinate for at least 1 hour in the refrigerator.
- 6Soak skewers in water if using wooden ones.
- 7Thread marinated lamb onto skewers, alternating with bell peppers and tomatoes.
- 8Preheat grill to medium-high heat (about 400°F).
- 9Place skewers on the grill and cook for 10-15 minutes, turning occasionally, until lamb is cooked to desired doneness.
- 10Remove from grill and let rest for a few minutes.
- 11Serve with yogurt and fresh parsley.
Ingredient Alternatives
lamb meat
Healthier: chicken
Cheaper: pork
Chicken is leaner and more affordable than lamb.
yogurt
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt adds protein while sour cream is often less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●2 pounds new potatoes
- ●3 tablespoons olive oil
- ●1 tablespoon balsamic vinegar
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●1 tablespoon fresh rosemary, chopped
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2Wash the new potatoes thoroughly and cut them in half if they are large.
- 3In a large bowl, combine the potatoes, olive oil, balsamic vinegar, salt, black pepper, and chopped rosemary. Toss until the potatoes are well coated.
- 4Spread the potatoes in a single layer on a baking sheet.
- 5Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and tender, stirring halfway through.
- 6Remove from the oven and let cool for a few minutes before serving.
Equipment
Ingredients
- ●1 lb chicken breast, cut into bite-sized pieces
- ●2 cups spinach, chopped
- ●1 large onion, finely chopped
- ●2 tomatoes, pureed
- ●1/2 cup plain yogurt
- ●2 tbsp ginger-garlic paste
- ●2 tbsp vegetable oil
- ●1 tsp cumin seeds
- ●1 tsp coriander powder
- ●1/2 tsp turmeric powder
- ●1 tsp garam masala
- ●1/2 tsp red chili powder
- ●Salt to taste
- ●Fresh cilantro for garnish
Instructions
- 1Heat oil in a large pan over medium heat.
- 2Add cumin seeds and let them sizzle for a few seconds.
- 3Add chopped onions and sauté until golden brown.
- 4Stir in ginger-garlic paste and cook for 1-2 minutes until fragrant.
- 5Add the chicken pieces and cook until they are no longer pink.
- 6Stir in the pureed tomatoes, coriander powder, turmeric powder, red chili powder, and salt. Cook for 5-7 minutes until the oil separates from the mixture.
- 7Add chopped spinach and cook until wilted.
- 8Stir in yogurt and mix well, cooking for another 5 minutes.
- 9Add garam masala and mix well, cooking for an additional 2 minutes.
- 10Garnish with fresh cilantro before serving.
Equipment
Ingredients
- ●1 cup chickpea flour (besan)
- ●1/2 cup water
- ●2-3 green chilies, finely chopped
- ●4-5 cloves garlic, minced
- ●1/2 tsp cumin seeds
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●1/2 tsp salt
- ●1/4 tsp baking soda
- ●Oil for deep frying
Instructions
- 1In a mixing bowl, combine chickpea flour, water, cumin seeds, turmeric powder, red chili powder, and salt to form a smooth batter.
- 2Add the chopped green chilies and minced garlic to the batter and mix well.
- 3Heat oil in a deep frying pan over medium heat.
- 4Once the oil is hot, drop spoonfuls of the batter into the oil, being careful not to overcrowd the pan.
- 5Fry the pakoras until they are golden brown and crispy, about 4-5 minutes.
- 6Remove the pakoras with a slotted spoon and drain on paper towels to remove excess oil.
- 7Repeat the process with the remaining batter.
- 8Serve hot with chutney or sauce of your choice.
Equipment
Originating from the Indian subcontinent, Chicken Tikka Masala is a dish that reflects the fusion of Indian and British culinary traditions. It is believed to have been popularized in the UK, where it became a staple in Indian restaurants, symbolizing the multicultural tapestry of British cuisine. Today, it is enjoyed globally, with variations that cater to local tastes, making it a beloved comfort food around the world.
Ingredients
- ●chicken
- ●yogurt
- ●garam masala
- ●cumin
- ●coriander
- ●ginger
- ●garlic
- ●onion
- ●tomato puree
- ●cream
- ●butter
- ●cilantro
- ●lemon juice
- ●salt
- ●black pepper
- ●green chili
Instructions
- 1Marinate chicken in yogurt, garam masala, cumin, coriander, ginger, garlic, and salt for at least 1 hour.
- 2Preheat grill or oven to high heat.
- 3Grill chicken until charred and cooked through, about 10-15 minutes.
- 4In a large skillet, melt butter over medium heat.
- 5Add chopped onion and sauté until translucent, about 5 minutes.
- 6Stir in ginger and garlic, cooking for another minute until fragrant.
- 7Add tomato puree and simmer for 10 minutes, stirring occasionally.
- 8Mix in cream and remaining spices, adjusting seasoning as needed.
- 9Add grilled chicken to the sauce, stirring to coat.
- 10Simmer for an additional 5-10 minutes to meld flavors.
- 11Garnish with cilantro and a squeeze of lemon juice before serving.
Ingredient Alternatives
heavy cream
Healthier: coconut milk
Cheaper: milk + cornstarch
Coconut milk reduces calories while adding creaminess.
chicken
Healthier: tofu
Cheaper: chickpeas
Tofu provides a plant-based alternative with lower cost.
yogurt
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt offers similar tang with more protein.
garam masala
Healthier: curry powder
Cheaper: mixed spices
Curry powder is often more accessible and affordable.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb ground beef
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 cup shredded cheese (optional)
- ●4 large lettuce leaves
- ●1/2 cup diced tomatoes
- ●1/4 cup diced onions
- ●1/4 cup sour cream (optional)
- ●1/4 cup salsa (optional)
Instructions
- 1In a skillet over medium heat, cook the ground beef until browned, about 5-7 minutes.
- 2Drain excess fat from the skillet.
- 3Add garlic powder, onion powder, salt, and black pepper to the beef, stirring to combine.
- 4Cook for an additional 2-3 minutes to allow the spices to meld with the beef.
- 5Remove the skillet from heat and let the beef cool slightly.
- 6Lay out the large lettuce leaves on a clean surface.
- 7Spoon the cooked beef mixture evenly onto each lettuce leaf.
- 8Top with shredded cheese, diced tomatoes, and diced onions as desired.
- 9Drizzle with sour cream and salsa if using.
- 10Wrap the lettuce around the filling to create a wrap.
- 11Serve immediately and enjoy!
Equipment
Cauliflower Cheese originated in the UK, often served as a comforting side dish. It celebrates the humble cauliflower, elevating it with a rich cheese sauce, making it a staple in British households. Today, it has gained popularity beyond the UK, with variations appearing in many global cuisines, often incorporating different cheeses or spices for a unique twist.
Ingredients
- ●cauliflower
- ●cheddar cheese
- ●milk
- ●butter
- ●flour
- ●mustard
- ●nutmeg
- ●black pepper
- ●salt
- ●bread crumbs
Instructions
- 1Preheat the oven to 200°C (400°F).
- 2Cut the cauliflower into florets.
- 3Boil water in a large pot and add the cauliflower. Cook until tender, about 5-7 minutes.
- 4Drain the cauliflower and set aside.
- 5In a saucepan, melt butter over medium heat.
- 6Stir in flour and cook for 1-2 minutes to form a roux.
- 7Gradually whisk in milk, cooking until the sauce thickens, about 5 minutes.
- 8Add grated cheddar cheese, mustard, nutmeg, black pepper, and salt to the sauce. Stir until cheese melts.
- 9Combine the cauliflower with the cheese sauce, mixing well.
- 10Transfer the mixture to a baking dish and sprinkle with bread crumbs.
- 11Bake in the preheated oven until golden and bubbly, about 20-25 minutes.
Ingredient Alternatives
cheddar cheese
Healthier: reduced-fat cheese
Cheaper: processed cheese
Reduced-fat cheese lowers calories while still providing flavor.
milk
Healthier: almond milk
Cheaper: water + powdered milk
Almond milk is lower in calories and suitable for lactose intolerance.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier and adds a different flavor profile.
bread crumbs
Healthier: ground oats
Cheaper: crushed crackers
Ground oats are a healthier, gluten-free option.
Techniques
Equipment
Also Known As
Pea and ham soup is a traditional dish in many cultures, often made with leftover ham and dried peas, providing a hearty and nutritious meal.
Ingredients
- ●1 cup dried green split peas
- ●1 tablespoon olive oil
- ●1 onion, chopped
- ●2 carrots, diced
- ●2 celery stalks, diced
- ●2 cloves garlic, minced
- ●6 cups vegetable broth
- ●1 cup diced ham
- ●1 teaspoon dried thyme
- ●1 bay leaf
- ●Salt and pepper to taste
Instructions
- 1Rinse the dried split peas under cold water and set aside.
- 2In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until the vegetables are softened, about 5-7 minutes.
- 3Add the minced garlic and sauté for an additional minute until fragrant.
- 4Stir in the rinsed split peas, vegetable broth, diced ham, dried thyme, and bay leaf.
- 5Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for about 1 hour, or until the peas are tender.
- 6Remove the bay leaf and use an immersion blender to puree the soup to your desired consistency (optional).
- 7Season with salt and pepper to taste.
- 8Serve hot, garnished with additional diced ham if desired.
Equipment
Ingredients
- ●1 cup long-grain rice
- ●2 cups water
- ●2 tablespoons fresh dill, chopped
- ●1 tablespoon olive oil
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1 tablespoon lemon juice
Instructions
- 1Rinse the rice under cold water until the water runs clear.
- 2In a medium saucepan, combine the rinsed rice, water, olive oil, salt, and black pepper.
- 3Bring the mixture to a boil over medium-high heat.
- 4Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.
- 5Remove the saucepan from heat and let it sit, covered, for an additional 5 minutes.
- 6Fluff the rice with a fork and stir in the chopped dill and lemon juice.
- 7Serve warm as a side dish.
Equipment
Ingredients
- ●2 cups fresh spinach, chopped
- ●1 lb chicken breast, diced
- ●1 cup cream cheese, softened
- ●1 cup shredded mozzarella cheese
- ●1/2 cup grated Parmesan cheese
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1 tbsp olive oil
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 3Add the diced chicken to the skillet and season with salt, pepper, and paprika. Cook until the chicken is no longer pink, about 5-7 minutes.
- 4Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
- 5In a mixing bowl, combine the cream cheese, mozzarella cheese, and Parmesan cheese. Mix until well combined.
- 6Add the cooked chicken and spinach mixture to the cheese mixture and stir until evenly coated.
- 7Transfer the mixture to a greased baking dish and spread it out evenly.
- 8Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
- 9Remove from the oven and let it cool for a few minutes before serving.
Equipment
Ingredients
- ●2 cups all-purpose flour
- ●1 tsp salt
- ●1 tsp sugar
- ●1/2 cup warm water
- ●1 tsp active dry yeast
- ●2 tbsp olive oil
- ●1 cup cherry tomatoes, halved
- ●1/4 cup fresh basil, chopped
- ●1/2 tsp black pepper
- ●1/2 tsp garlic powder
Instructions
- 1In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
- 2In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil.
- 3Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic.
- 4Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 5Preheat the oven to 475°F (245°C).
- 6Once the dough has risen, punch it down and roll it out into a flatbread shape on a floured surface.
- 7Transfer the rolled-out dough to a baking sheet lined with parchment paper.
- 8Top the flatbread with halved cherry tomatoes, chopped basil, black pepper, and garlic powder.
- 9Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.
- 10Remove from the oven and let it cool slightly before slicing and serving.
Equipment
Ingredients
- ●2 cups grated carrots
- ●1 cup chickpea flour (besan)
- ●1 tsp cumin seeds
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●1/2 tsp salt
- ●1/4 tsp baking soda
- ●1/4 cup chopped fresh cilantro
- ●1/2 cup water (as needed)
- ●Oil for deep frying
Instructions
- 1In a large mixing bowl, combine the grated carrots, chickpea flour, cumin seeds, turmeric powder, red chili powder, and salt.
- 2Mix the dry ingredients well until the carrots are evenly coated.
- 3Add baking soda and chopped cilantro to the mixture.
- 4Gradually add water, a little at a time, mixing until a thick batter forms. The batter should be able to hold its shape.
- 5Heat oil in a deep frying pan over medium heat.
- 6Once the oil is hot, drop spoonfuls of the batter into the oil, being careful not to overcrowd the pan.
- 7Fry the pakoras until they are golden brown and crispy, about 4-5 minutes, turning occasionally for even cooking.
- 8Remove the pakoras with a slotted spoon and drain on paper towels to remove excess oil.
- 9Serve hot with chutney or sauce of your choice.
Equipment
Chicken Mojo, or Pollo al Mojo, hails from Cuba and is a beloved dish that showcases the island's vibrant flavors. The marinade, rich with garlic and citrus, reflects the influence of Spanish and Caribbean cuisine. Traditionally served during family gatherings and celebrations, it embodies the spirit of communal dining. Today, Chicken Mojo has found its way into kitchens around the world, celebrated for its simplicity and robust flavor.
Ingredients
- ●chicken
- ●garlic
- ●sour orange juice
- ●olive oil
- ●cumin
- ●oregano
- ●salt
- ●black pepper
- ●bay leaves
- ●onion
- ●cilantro
- ●lime juice
- ●red pepper flakes
- ●paprika
Instructions
- 1Combine garlic, sour orange juice, olive oil, cumin, oregano, salt, and black pepper in a bowl to create the marinade.
- 2Add chicken to the marinade, ensuring it's fully coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- 3Preheat grill or oven to medium-high heat.
- 4Remove chicken from marinade and let excess drip off.
- 5Grill chicken for 6-8 minutes per side until cooked through and internal temperature reaches 165°F.
- 6Alternatively, roast chicken in the oven for 25-30 minutes until golden and cooked through.
- 7While chicken cooks, heat remaining marinade in a saucepan over medium heat until simmering for 5 minutes.
- 8Serve chicken hot, drizzled with the heated marinade.
- 9Garnish with chopped cilantro and lime wedges.
Ingredient Alternatives
sour orange juice
Healthier: lime juice + orange juice
Cheaper: lemon juice + vinegar
Mixing lime and orange juices mimics the flavor of sour oranges.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil is healthier while canola oil is more budget-friendly.
fresh cilantro
Healthier: parsley
Cheaper: dried cilantro
Parsley offers a similar flavor profile and is often less expensive.
bay leaves
Cheaper: dried bay leaves
Dried bay leaves are more accessible and have a longer shelf life.
Techniques
Equipment
Also Known As
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