HOW TO Make Perfect Quinoa Every Time | Fluffy Stovetop Quinoa At Home | White, Black, or Red Quinoa
Recipes in this Video
Hummus has its roots in the Levant region, particularly Lebanon, where it is a staple in many households. Traditionally served as a mezze, it brings people together, often enjoyed with pita bread or fresh vegetables. Today, hummus has gained international popularity, with countless variations and flavors appearing worldwide.
Ingredients
- ●chickpeas
- ●tahini
- ●lemon juice
- ●garlic
- ●olive oil
- ●cumin
- ●salt
- ●water
- ●paprika
- ●fresh parsley
Instructions
- 1Soak chickpeas in water overnight.
- 2Drain and rinse chickpeas, then place in a pot with fresh water.
- 3Bring to a boil, then reduce heat and simmer until tender, about 1-1.5 hours.
- 4Drain the chickpeas and reserve some cooking liquid.
- 5In a food processor, combine chickpeas, tahini, lemon juice, garlic, and cumin.
- 6Blend until smooth, adding reserved cooking liquid as needed to reach desired consistency.
- 7Season with salt to taste and blend again.
- 8Transfer hummus to a serving bowl.
- 9Drizzle olive oil on top and sprinkle with paprika.
- 10Garnish with chopped parsley before serving.
Kimchi Fried Rice, or Kimchi Bokkeumbap, has its roots in Korea, where it was traditionally a way to use leftover rice and kimchi. This dish reflects the Korean philosophy of resourcefulness and minimizing waste. It is often enjoyed as a quick meal, showcasing the bold flavors of fermented kimchi combined with the comforting texture of rice. Today, Kimchi Fried Rice has gained popularity worldwide, with variations including different proteins and vegetables to suit diverse palates.
Ingredients
- ●cooked rice
- ●kimchi
- ●vegetable oil
- ●garlic
- ●onion
- ●carrots
- ●green onions
- ●soy sauce
- ●sesame oil
- ●egg
- ●peas
- ●protein (tofu or meat)
- ●gochujang
- ●black pepper
Instructions
- 1Heat vegetable oil in a large skillet over medium heat until shimmering.
- 2Add minced garlic and diced onion; sauté until fragrant, about 2-3 minutes.
- 3Stir in diced carrots and cook until tender, about 3-4 minutes.
- 4Add kimchi and stir-fry for 2-3 minutes until heated through.
- 5Incorporate cooked rice, breaking up clumps; stir-fry for 5 minutes until heated evenly.
- 6Add soy sauce, sesame oil, and gochujang; mix well to combine.
- 7Push rice to one side of the skillet; crack an egg into the empty space and scramble until cooked.
- 8Mix the scrambled egg into the rice mixture.
- 9Add peas and chopped green onions; stir-fry for an additional 2 minutes.
- 10Season with black pepper to taste and serve hot.
Ingredient Alternatives
kimchi
Healthier: sauerkraut
Cheaper: pickled vegetables
Sauerkraut offers a similar tangy flavor at a lower cost.
vegetable oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil provides healthy fats and a higher smoke point.
egg
Healthier: tofu
Cheaper: scrambled egg substitute
Tofu offers a plant-based protein alternative.
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Low-sodium soy sauce reduces sodium intake.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup quinoa
- ●2 cups water
- ●1/2 tsp salt
- ●1 tbsp olive oil
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 tsp black pepper
Instructions
- 1Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness.
- 2In a medium saucepan, combine the rinsed quinoa, water, and salt.
- 3Bring the mixture to a boil over medium-high heat.
- 4Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
- 5Remove the saucepan from heat and let it sit, covered, for an additional 5 minutes.
- 6Fluff the quinoa with a fork and stir in the olive oil, garlic powder, onion powder, and black pepper.
- 7Taste and adjust seasoning if necessary.
- 8Serve warm as a side dish or base for salads.
Equipment
Ingredients
- ●1 cup dried chickpeas
- ●1/2 tsp baking soda
- ●1/4 cup tahini
- ●1/4 cup fresh lemon juice
- ●2 cloves garlic, minced
- ●2 tbsp olive oil
- ●1/2 tsp ground cumin
- ●1/2 tsp salt
- ●1/4 cup water (or more as needed)
- ●Paprika for garnish
- ●Fresh parsley for garnish
Instructions
- 1Soak the dried chickpeas in water overnight, ensuring they are fully submerged.
- 2The next day, drain and rinse the chickpeas. In a pot, combine the chickpeas and baking soda, then cover with water and bring to a boil.
- 3Reduce the heat and simmer for about 1-1.5 hours, or until the chickpeas are very tender. Drain and let cool slightly.
- 4In a food processor, combine the cooked chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt.
- 5Blend until smooth, adding water gradually until you reach your desired consistency.
- 6Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 7Transfer the hummus to a serving bowl and smooth the top with a spatula.
- 8Drizzle with olive oil, sprinkle with paprika, and garnish with fresh parsley before serving.
Equipment
Ingredients
- ●1 cup sun-dried tomatoes (packed in oil)
- ●1/2 cup fresh basil leaves
- ●1/4 cup pine nuts
- ●1/4 cup grated Parmesan cheese
- ●2 cloves garlic
- ●1/2 cup olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Drain the sun-dried tomatoes and place them in a food processor.
- 2Add the fresh basil leaves, pine nuts, Parmesan cheese, and garlic to the food processor.
- 3Pulse the mixture until it is finely chopped.
- 4With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
- 5Season with salt and black pepper to taste.
- 6Transfer the pesto to a jar or airtight container.
- 7Store in the refrigerator for up to one week or freeze for longer storage.
Equipment
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