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[tastyfaith]

Caramelize Onions

How to Caramelize Onions

PREP TIME 10 mins COOK TIME 45 mins TOTAL TIME 55 mins SERVINGS 8 servings YIELD 2 cups

NOTE: Quantities depend on how much caramelized onions you wish to make. In this example, 5 large raw onions yielded about 2 cups caramelized onions.

Ingredients

Several medium or large onions, yellow, white, or red Extra virgin olive oil Butter, optional Kosher salt Sugar, optional Balsamic vinegar, optional

Method

1. Cut the onions root to tip:

Slice 1/2-inch off the stem ends of the onions and the roots off of the root end. Place the onions cut side down on the cutting board. Cut them in half through the root end. Peel back the peels from the onions.

Lay the onions cut side down and make angled cuts into each onion, aimed at the center, cutting almost all the way, but not completely through the root end. Make the cuts to your desired level of thickness.

The root end will help hold the onion together as you cut it, making it easier to cut. Then cut a V in the root end to cut out the tough root holding the slices together.

2. Heat the olive oil and add the onion:

Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter, if using (about 1 teaspoon per onion).

Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally.

Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out.

After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. (I add only about a teaspoon of sugar for 5 onions, you can add more.) One trick to keeping the onions from drying out as they cook is to add a little water to the pan.

3. Stir the onions every few minutes:

Let the onions cook for 30 minutes to 1 hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn.

The trick is to leave them alone enough to brown (if you stir them too often, they won't brown), but not so long so that they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning.

A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds. As the onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes.

Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. At the end of the cooking process you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.

Store refrigerated for several days in an air-tight container.

What's your favorite way to use caramelized onions? Let us know below and leave us a rating and review if you enjoyed this recipe!

[tastyfaith]

Waffle Nachos

Who needs chips?

In this genius mash-up, buttermilk waffle pieces serve as delicious handheld vehicles for your favorite nacho fixings. We love the combo of smoky chorizo, scrambled eggs, and Cheddar, but feel free to pile on whatever toppings you fancy—just be sure to line the baking sheet with parchment paper for easy clean-up.

Yields: 4 serving(s) Total Time: 15 mins Cal/Serv: 624

Ingredients

8 frozen buttermilk waffles 3 tsp. olive oil, divided 6 oz. fully cooked chorizo or andouille sausage, sliced 1/4 inch thick 4 large eggs, beaten Kosher salt and pepper 4 oz. Cheddar cheese, coarsely grated (1 1/4 cups) 1/2 c. pico de gallo, drained

Directions

Step 1 Cook waffles per package directions. Transfer to cutting board and cut into wedges. Heat oven to 450°F and line rimmed baking sheet with parchment paper. Arrange waffles on top.

Step 2 Heat 1 teaspoon oil in medium nonstick skillet on medium. Add chorizo and cook until browned, 2 to 3 minutes per side. Transfer to plate.

Step 3 Wipe out skillet and heat remaining 2 tsp oil on medium. Add eggs and cook, stirring often, until eggs begin to set. Season with 1/4 tsp each salt and pepper.

Step 4 Scatter chorizo, eggs and cheese over waffles and roast until cheese melts, 2 min. Spoon pico de gallo over top and serve.

NUTRITIONAL INFORMATION (per serving): About 624 calories, 40 g fat (15 g saturated), 260 mg cholesterol, 1,520 mg sodium, 37 g carb, 2 g fiber, 5 g sugar (0 g added sugar), 28 g protein

[tastyfaith]

Oatmeal with Apricots and Pistachios

Wake up to warming spices in your bowl

This crave-worthy bowl is scented with cinnamon and cardamom, drizzled with a nutty tahini honey, and sprinkled with dried apricots and chopped nuts for a just-sweet-enough spin on classic oatmeal.

Yields: 1 serving(s) Total Time: 10 mins

Ingredients

1/4 c. quick-cooking steel-cut oats 1/8 tsp. cinnamon 1/8 tsp. cardamom Kosher salt 1/2 tbsp. tahini 1 tsp. honey 1 1/2 tbsp. chopped pistachios 2 dried apricots, chopped

Directions

Step 1 In small saucepan, bring 3/4 cup water to a boil. Add oats, cinnamon, cardamom, and pinch of salt and cook, stirring occasionally, until tender, 5 to 7 minutes.

Step 2 Meanwhile, in small bowl, combine tahini and honey, stir, adding water, until drizzleable.

Step 3 Transfer oatmeal to serving bowl, drizzle with tahini honey and top with pistachios and apricots.

[tastyfaith]

Fluffy Pancakes

Get the (brunch) party started

With our Homemade Mix, you’re already halfway there to a stack of warm, fluffy pancakes—just add milk, oil, an egg, and a touch of sugar for a super simple batter. Enjoy pancakes with a pat of butter and maple syrup, or mix it up with one of our delicious flavor variations. Mocha chip pancakes, anyone?

Yields: 8 serving(s) Total Time: 20 mins

Ingredients

1 c. whole milk 1 large egg 1 tbsp. vegetable oil 1 c. Homemade Pancake Mix 1 tbsp. sugar

Directions

Step 1 In medium bowl or measuring cup, whisk together milk, egg, and oil until smooth. In large bowl, whisk together pancake mix and sugar; make well in center and gradually whisk in milk mixture until mostly smooth (some small lumps are OK).

Step 2 Heat large nonstick skillet or griddle on medium until drop of water sizzles. In batches, add scant 1/4-cupfuls of batter. Cook until surface is bubbly and edges are set, 2 to 3 minutes. With wide spatula, gently flip; cook 1 to 2 minutes. Serve right away or keep warm on baking sheet in 225°F oven.

Variations:

Blueberry-Lemon: Add 2 teaspoons lemon zest and 1/2 teaspoon pure vanilla extract to wet ingredients, then fold 1 cup blueberries into batter. Add 1 minute to cook time.

Mocha Chip: Omit sugar and add 3/4 teaspoon instant espresso powder to dry ingredients and 1/2 teaspoon pure vanilla extract to wet ingredients, then fold 1/2 cup semisweet chocolate chips into batter.

Cardamom and Nutmeg: Add 1/8 teaspoon each ground cardamom and freshly grated nutmeg to dry ingredients and 1/2 teaspoon pure vanilla extract to wet ingredients.

[tastyfaith]

Almond-Buckwheat Granola with Yogurt and Berries

It's crunch time

Toasted buckwheat groats add a lovely earthiness and an addicting crunch factor to this maple-sweetened granola. It's just as good sprinkled over a yogurt bowl as it is eaten by the handful for an any-time-of-day snack.

Yields: 1 c. Total Time: 30 mins Cal/Serv: 364

Ingredients

FOR GRANOLA 1 tbsp. olive oil 1 tbsp. pure maple syrup 1/4 tsp. kosher salt 1/2 c. buckwheat groats 1/4 tsp. ground cinnamon 1/3 c. sliced almonds

FOR SERVING (1 BOWL) 3/4 c. plain Greek yogurt 1/2 c. mixed berries 1/3 c. almond-buckwheat granola Pure maple syrup, for drizzling

Directions

Step 1 Heat oven to 300°F. Line rimmed baking sheet with parchment paper. In medium bowl, whisk together oil, maple syrup and salt.

Step 2 Heat medium cast-iron skillet on medium-high. Add groats and toast, shaking and tossing often and adjusting heat as needed, until crisp and light golden brown, 2 to 4 minutes. Transfer to bowl with maple syrup mixture and toss to coat (it will sizzle), then stir in cinnamon and almonds. Spread mixture onto prepared baking sheet and bake, stirring halfway through, until golden brown, 15 to 20 minutes. Let cool.

Step 3 Serve granola with yogurt, berries and drizzle of maple syrup if desired.

[tastyfaith]

Focaccia French Toast

The fluffiest French toast there ever was

Think outside the bread with this fun twist on the classic brunch dish, which uses fluffy sliced focaccia instead of brioche or challah to make grilled-'til-golden French toast. Don’t forget the yogurt, berries, and a generous drizzle of warm syrup!

Yields: 4 serving(s) Total Time: 30 mins

Ingredients

5 large eggs 2/3 c. whole milk 1 1/2 tsp. pure vanilla extract 1 tsp. ground cinnamon Eight 1-in.-thick slices of focaccia 3 tbsp. unsalted butter, divided Yogurt, berries, and syrup or honey, for serving

Directions

Step 1 In large, shallow bowl, whisk together eggs, milk, vanilla extract, and cinnamon.

Step 2 Working in 2 batches, place 4 pieces focaccia in egg mixture and let soak 3 minutes. Flip and soak 3 minutes more (both sides of bread should be coated with egg).

Step 3 Meanwhile, heat 2 tablespoons butter in large nonstick skillet on medium-low. Add 4 pieces soaked bread and cook until golden brown, 2 to 3 minutes per side; transfer to wire rack. Repeat with remaining 1 tablespoon butter and remaining 4 pieces of focaccia. Serve topped with yogurt, berries, and syrup or honey if desired.

[tastyfaith]

Double Apple Baked Oatmeal

Ace your a.m. with this hearty breakfast treats.

Sweetened only with maple syrup and applesauce, this large-format oatmeal has definite fall vibes (cue the warm baking spices and fresh ginger). Freeze leftover portions for a hearty, ready-made breakfast that will fuel you for the day ahead.

Yields: 12 - 16 Total Time: 1 hr 25 mins Cal/Serv: 285

Ingredients

6 tbsp. olive oil, plus more for greasing 4 c. old-fashioned rolled oats 2 tsp. baking powder 1 tsp. ground cinnamon 1/2 tsp. freshly grated nutmeg 1/2 tsp. kosher salt 1/8 tsp. ground cloves 4 large eggs 1 3/4 c. unsweetened applesauce 1 3/4 c. milk 1/3 c. pure maple syrup 1 tbsp. grated fresh ginger 1 tbsp. pure vanilla extract 1 c. raw pecans, chopped, divided 3 small Gala or Braeburn apples, cored and cut into 1/2-in. pieces (about 31/2 cups)

Directions

Step 1 Heat oven to 375°F and lightly oil 9- by 13-inch baking dish. In large bowl, stir together oats, baking powder, cinnamon, nutmeg, salt and cloves.

Step 2 In second large bowl, whisk eggs until no streaks remain. Add applesauce, milk, maple syrup, ginger, vanilla and 6 tablespoons oil and whisk until combined. Add dry ingredients to bowl and stir until just combined. Reserve 1/3 cup chopped pecans for topping and fold remaining into batter along with apples.

Step 3 Spread batter in pan in even layer. Scatter reserved pecans on top and bake in top third of oven until fully set and edges begin to brown, 45 to 55 minutes. Let cool 10 minutes before serving.

[tastyfaith]

B.E.C. Breakfast Bites

Take these flavor bombs to go

Wrap all your favorite breakfast fixings in a Homemade Tortilla and griddle until golden for a hearty, handheld breakfast that can’t be beat. Even better with a dash of hot sauce!

Yields: 4 serving(s) Cook Time: 35 mins Total Time: 35 mins

Ingredients

2 hash brown patties, cooked and halved crosswise 4 Homemade Tortillas or store-bought 8-inch flour tortillas 4 strips bacon, cooked until crispy and broken into pieces 4 large eggs, scrambled 1 oz. extra-sharp Cheddar, coarsely grated (about 1/4 cup) 2 tsp. olive oil, divided Hot sauce, for serving

Directions

Step 1 Arrange 1 piece hash brown in center of each tortilla; then, dividing evenly, top with bacon, eggs, and cheese. Tightly wrap tortilla around filling, pleating edges, then place pleated side down.

Step 2 Heat 1 tsp oil in large nonstick skillet on medium. Place 2 wraps, pleated sides down, in skillet and cook each, pressing down on wrap and standing sides up as necessary, until entire tortilla is golden brown, about 2 minutes per large sides and 1 minute for smaller sides.

Step 3 Repeat with remaining oil and wraps. Cut wraps in half and serve with hot sauce if desired.

[tastyfaith]

Vanilla Custard Recipe

How to serve Vanilla Custard Recipe

Experience the pure bliss of my velvety smooth vanilla custard recipe. With its lusciously sweet aroma, it adds a heavenly touch to a makgeolli shake, pairs perfectly with fresh fruits, or can simply be enjoyed on its own.

Prep Time 5minutes mins

Cook Time 25minutes mins

Total Time 30minutes mins

Course: Dessert Cuisine: American Keyword: vanilla custard, vanilla custard recipe Servings: 4 (About 1 1/4 cups) Calories: 169kcal Author: Sue Pressey

Ingredients

3 egg yolks 1/4 cup white sugar (about 57g / 2 ounce) 2 Tbsp plain flour (all purpose flour) (20g / 0.7 ounce) 1 cup whole milk (250g / 8.8 ounce) 15 g butter , salted (0.5 ounce) 1/4 tsp vanilla extract

Instructions

Combine egg yolks and white sugar in a large bowl, whisking them together until they blend seamlessly. Then, whisk in the flour until the mixture achieves a smooth consistency.

Place the milk and butter in a saucepan. Warm them over low heat, stirring frequently to ensure even heating. Keep the mixture on the heat until the butter is fully melted into the milk, which should take around 5 minutes.

Gradually pour the warm milk and butter mixture into the bowl containing the egg mixture from step 1. Continuously whisk the ingredients while adding the milk to ensure a smooth combination.

Strain the combined mixture through a fine-mesh strainer, returning it to the saucepan. This step will help eliminate any lumps, ensuring a silky custard. Stir in the vanilla extract, then return the saucepan to medium-low heat.

Continue stirring until the custard thickens to your preference. This process usually takes around 8-10 minutes. Once achieved, remove the saucepan from the heat and allow the custard to cool down for about 5 minutes. Refrigerate the custard for at least 2 hours to cool down and let it set properly.

Your delicious homemade custard is now ready to enjoy. Use it in your shakes, such as a Makgeolli Shake, serve it with fresh fruit, or simply enjoy it on its own.

Notes 1 Tbsp = 15 ml, 1 Cup = 250 ml

Nutrition Calories: 169kcal | Carbohydrates: 19g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 161mg | Sodium: 54mg | Potassium: 112mg | Fiber: 0.1g | Sugar: 16g | Vitamin A: 387IU | Calcium: 94mg | Iron: 1mg

[tastyfaith]

Korean Curry Rice

How to serve Korean Curry Rice

Learn how to make Korean curry rice at home! Discover a flavorful blend of savory, slightly sweet, and spicy notes in this comforting dish, ideal for quick and easy weeknight dinners.

Prep Time 10minutes mins

Cook Time 35minutes mins

Total Time 45minutes mins

Course: Rice Cuisine: Korean Fusion Keyword: curry rice, korean curry, korean curry rice Servings: 4 to 6 Calories: 279kcal Author: Sue | My Korean Kitchen

Ingredients

250 g beef chuck steak (or your choice of meat), (8.8 ounce), diced 1 Tbsp sweet rice wine (mirin) 3/4 cup water , to mix with the curry powder 100 g Korean curry powder (3.5 ounce) 2 Tbsp cooking oil 200 g onion (7 ounce), peeled and cut into large cubes 70 g salted butter (2.5 ounce) 150 g potato (5.3 ounce), peeled and cut into large cubes 120 g carrot (4.2 ounce), peeled and cut into large cubes 4 cups water steamed rice , to serve

Instructions

In a bowl, marinate the meat with sweet rice wine (mirin), then set it aside for 5 minutes.

In a small jug, combine 3/4 cup of water with the Korean curry powder. Mix well until you achieve a smooth, well-blended mixture.

Preheat a large pot (e.g. dutch oven) over medium-high heat. Then, add the cooking oil and sauté the onions until they turn golden brown.

Add the previously marinated meat to the pot and stir. Cook the meat until it reaches a medium level of doneness, with a slight hint of pink in the center.

Add the butter to the pot and stir until it completely melts and evenly incorporates into the dish.

Add the potato and carrot pieces to the pot, and then pour in 4 cups of water.

Bring the pot to a boil over medium-high heat. Continue cooking uncovered for about 30 minutes, periodically skimming off any bubbles or foam that may form on the surface and discarding them. Stir occasionally to prevent sticking.

Finally, add the prepared curry powder mixture to the pot and stir it in until the curry thickens, which should take around 1 minute.

Serve the curry on a bed of steamed rice with a variety of side dishes to complement the flavors. Some popular side dishes include kimchi, radish kimchi, pickled radish, and a refreshing pickled cucumber. You can store any leftover curry in an airtight container in the refrigerator for 3 to 4 days, or freeze it for up to 3 months.

Notes 1 Tbsp = 15 ml, 1 cup = 250 ml

Nutrition Calories: 279kcal | Carbohydrates: 15g | Protein: 11g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 142mg | Potassium: 512mg | Fiber: 7g | Sugar: 3g | Vitamin A: 3803IU | Vitamin C: 6mg | Calcium: 110mg | Iron: 6mg

[tastyfaith]

Classic Dinner Meatloaf

Meatloaf

YIELDS: 6 - 8 serving(s)

PREP TIME: 30 mins

TOTAL TIME: 1 hr 30 mins

CAL/SERV: 564

Ingredients

3 tbsp. unsalted butter 1 medium yellow onion, finely chopped 1 stalk celery, finely chopped 3 cloves garlic, finely chopped 1 tsp. dried thyme 1 tbsp. Dijon mustard 1 tbsp. reduced-sodium soy sauce 1 tbsp. tomato paste 1 tbsp. Worcestershire sauce 2 large eggs 1/2 c. whole milk 1/2 tsp. unflavored powdered gelatin 1 1/2 lb. (80% lean) ground beef 1/2 lb. ground pork 1/2 c. ground Saltines (from about 3/4 sleeve) Kosher salt Freshly ground black pepper 1 c. ketchup 2 tbsp. brown sugar Chopped fresh thyme, for serving (optional)

Directions

Step 1 Preheat oven to 350°. In a medium skillet over medium high-heat, melt butter. Cook onions and celery, stirring occasionally, until softened and translucent, 10 to 15 minutes. Add garlic and thyme and cook, stirring occasionally, until fragrant, about 1 minute more. Remove from heat. Mix in mustard, soy sauce, tomato paste, and Worcestershire. Transfer to a medium bowl and let cool slightly.

Step 2 In a large bowl, lightly beat eggs to combine, then stir in milk. Sprinkle gelatin over and let sit 5 minutes.

Step 3 Add beef, pork, Saltines, and onion mixture; season with salt and pepper. Using your hands or a rubber spatula, mix until meat starts to feel tacky.

Step 4 In a small bowl, stir ketchup and brown sugar until combined.

Step 5 Spoon half of the meat mixture into a 9"-by-5" loaf pan, making sure there are no air pockets. Spread half of ketchup mixture on top. Cover with remaining meat mixture. Spread top with remaining ketchup mixture.

Step 6 Bake meatloaf until browned and an instant-read thermometer inserted into the center registers 160°, 40 to 50 minutes.

Step 7 Turn on broiler, if desired. Broil until top browns in spots, 2 to 3 minutes.

Step 8 Let sit 15 minutes. Carefully drain excess fat and remove loaf from pan with a spatula. Top with thyme (if using).

[tastyfaith]

Big Bowl of Minestrone

Minestrone Soup

YIELDS: 6 serving(s)

PREP TIME: 10 mins

TOTAL TIME: 45 mins

CAL/SERV: 428

Ingredients

1 1/2 tsp. kosher salt, plus more 6 oz. small pasta shells 1 tbsp. unsalted butter 1/3 c. extra-virgin olive oil, plus more for drizzling 1 medium Vidalia onion, chopped 3 stalks celery, sliced into 1/2"-thick half moons 2 medium carrots, halved lengthwise, sliced into 1/2"-thick half moons Freshly ground black pepper 6 cloves garlic, coarsely chopped 1 tbsp. tomato paste 1 qt. chicken broth 2 c. canned whole tomatoes, crushed 1 Parmesan rind (optional) 1 zucchini, sliced 1/2" thick 1 (15-oz.) can white kidney beans 2 oz. baby kale 1/3 c. coarsely chopped fresh basil Grated Parmesan, for serving

Directions

Step 1 In a medium saucepan over high heat, bring 5 cups water to a boil; season with 1 1/2 teaspoons salt. Add shells and cook, stirring occasionally, until al dente, about 7 minutes. Drain and transfer to a medium bowl. Add butter and toss to combine.

Step 2 Meanwhile, in a large pot over medium-high heat, heat oil. Add onions, celery, and carrots; season with salt and pepper. Cover and cook, stirring occasionally, until onion is translucent and carrots begin to soften, about 8 minutes. Uncover, add garlic, and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until brick red, about 1 minute. Add broth, tomatoes, and Parmesan rind (if using). Bring to a simmer and cook, stirring occasionally, until tomatoes are cooked down and broth is slightly thickened, about 5 minutes; season with salt and pepper, if needed.

Step 3 Reduce heat to medium. Add zucchini and beans and cook, stirring occasionally, until al dente, 7 to 8 minutes. Remove from heat and stir in kale, basil, and pasta.

Step 4 Divide soup among bowls. Top with Parmesan and drizzle with oil.

[tastyfaith]

Best Homemade Lasagna

Ricotta Lasagna

Ingredients

BOLOGNESE SAUCE

1 tsp. extra-virgin olive oil 1 lb. (90% lean) ground beef 1 lb. ground pork 3 tbsp. tomato paste 2 (32-oz.) jars marinara sauce 2 tsp. kosher salt

BÉCHAMEL SAUCE

4 c. whole milk 1/2 c. (1 stick) unsalted butter 1/2 c. all-purpose flour 1/4 tsp. ground nutmeg 2 tsp. kosher salt 1/2 tsp. freshly ground black pepper

ASSEMBLY

15 no-boil lasagna noodles (about 9 oz.) 1 lb. whole-milk mozzarella, shredded 3 c. finely grated Parmesan (about 7 oz.) Cooking spray Chopped fresh parsley, for serving

Directions

BOLOGNESE SAUCE

Step 1 In a large pot over medium-high heat, heat oil. Cook beef and pork, breaking up with a wooden spoon, until no longer pink, about 5 minutes. Drain excess fat.

Step 2 Add tomato paste to pot and cook over medium-high heat, stirring, until incorporated, about 1 minute. Add marinara sauce and stir to combine. Bring to a boil, then stir in 1 teaspoon salt. Reduce heat to medium-low and simmer, stirring occasionally, until flavors have melded, about 20 minutes; season with remaining 1 teaspoon salt, if needed.

BÉCHAMEL SAUCE

Step 1 In a medium pot over medium heat, heat milk until warm to the touch but not boiling.

Step 2 In a large pot over medium-high heat, melt butter. Add flour and cook, whisking frequently, until light tan in color and texture resembles wet sand, about 2 minutes. Whisking constantly, very slowly add milk until combined. Increase heat to high and continue to cook, whisking constantly, until sauce is thickened and smooth, 3 to 5 minutes.

Step 3 Pass spoon through edges of pot to collect any butter-flour mixture that wasn’t fully incorporated and mix to combine. Stir in nutmeg; season with salt and pepper.

ASSEMBLY

Step 1 Preheat oven to 350°. In a deep 13"-by-9" ceramic, glass, or metal baking dish, spread 1 1/2 cups Bolognese, followed by 3 pasta sheets and 3/4 cup béchamel. Sprinkle with about one-fifth of mozzarella and Parmesan. Repeat to make 5 layers, finishing with cheese.

Step 2 Spray a sheet of foil with cooking spray. Cover dish oiled side down.

Step 3 Bake lasagna 20 minutes, then increase oven temperature to 400°. Uncover and continue to bake until sides are bubbling and darkened and cheese starts to turn golden brown, 25 to 30 minutes.

Step 4 Turn broiler to medium. Broil lasagna, watching closely, until top is toasted, about 1 minute.

Step 5 Let cool 15 minutes. Top with parsley and serve.

[tastyfaith]

The Classic Cozy Meal

Turkey Chili

Ingredients

1 tbsp. extra-virgin olive oil 1 large red onion, finely chopped 1 bell pepper, seeds and ribs removed, finely chopped 1 jalapeño, seeded, finely chopped 4 cloves garlic, finely chopped 2 tbsp. tomato paste 1 1/2 lb. ground turkey 1 tbsp. chili powder 1 tbsp. kosher salt 2 tsp. ground cumin 1 1/2 tsp. ground coriander 1 tsp. dried oregano 1 tsp. ground mustard 1/2 tsp. cayenne pepper Freshly ground black pepper 1 c. lager 1 (15-oz.) can fire-roasted tomatoes 1 (15-oz.) can black beans, drained 1 (15-oz.) can kidney beans, drained 2 tsp. chicken or beef bouillon Shredded cheddar, sour cream, fresh cilantro, and/or saltines or Fritos, for serving

Directions

Step 1 In a large pot over medium heat, heat oil. Add onion and bell pepper and cook, stirring occasionally, until softened, about 7 minutes. Add jalapeño and garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste and stir until vegetables are coated and tomato paste has darkened, 1 to 2 minutes.

Step 2 Add turkey and cook, breaking up meat with a spoon, until no longer pink, about 7 minutes. Add chili powder, salt, cumin, coriander, oregano, mustard, cayenne, and several grinds of black pepper. Add lager and scrape up any browned bits on bottom of pan. Let simmer, stirring occasionally, until liquid is reduced by about half, 2 to 3 minutes.

Step 3 Add tomatoes, black beans, kidney beans, and bouillon. Bring mixture to a boil, then reduce heat to medium and simmer, stirring occasionally, until chili is thickened, about 45 minutes. Taste and adjust seasonings as desired.

Step 4 Divide chili among bowls. Serve with preferred toppings.

[tastyfaith]

The Flavors of a Holiday

Cranberry Whipped Feta Dip

Ingredients

1/3 c. fresh orange juice, plus 1 tsp. finely grated orange zest 2 tbsp. honey, divided 1 c. fresh or frozen cranberries 1 sprig thyme, plus 2 tsp. chopped thyme leaves 6 oz. feta in brine, cut into small cubes 1 clove garlic, grated or minced 1/4 tsp. crushed red pepper flakes 6 oz. cream cheese, room temperature 2 tbsp. extra-virgin olive oil 2 tbsp. toasted chopped pistachios Crackers or crostini, for serving

Directions

Step 1 In a small saucepan over medium heat, whisk orange juice and 1 tablespoon honey until combined, then bring to a boil. Add cranberries and thyme sprig and return to a boil. Reduce heat to medium-low and cook, stirring occasionally, until cranberries burst and become saucy, 7 to 8 minutes. Remove thyme and stir in orange zest. Let cool.

Step 2 Meanwhile, drain brine from feta. In a food processor, pulse feta, garlic, red pepper flakes, and chopped thyme until feta is broken up into small crumbs. Add cream cheese and pulse until combined. With motor running, drizzle in oil and blend until mixture is smooth and fluffy.

Step 3 Transfer whipped feta to a serving bowl. Top with cooled cranberry sauce. Sprinkle with pistachios and drizzle with remaining 1 tablespoon honey. Serve with crackers alongside.

Step 4 Make Ahead: Dip can be made 4 days ahead. Transfer to an airtight container and refrigerate.

[tastyfaith]

Smashing Side Dish

Garlic Smashed Potatoes

Ingredients

1 lb. baby Yukon Gold potatoes Kosher salt 4 tbsp. melted butter 2 cloves garlic, minced 1 tsp. fresh thyme leaves Freshly ground black pepper 1/2 c. freshly grated Parmesan

Directions

Step 1 Preheat oven to 425°. In a large pot, cover potatoes with water and add a generous pinch of salt. Bring water to a boil and simmer until potatoes are tender, about 15 minutes. Drain and let sit until cool enough to handle.

Step 2 On a large rimmed baking sheet, toss potatoes with melted butter, garlic, and thyme. Using bottom of a small glass or mason jar, press down on potatoes to smash them into flat patties.

Step 3 Season with salt and pepper, then sprinkle with Parmesan.

Step 4 Bake until bottoms of potatoes are beginning to crisp and Parmesan is golden, about 25 minutes.

[tastyfaith]

Little Appetizers TikTok-famous

Baked Feta Bites

Ingredients

All-purpose flour, for surface 1 (17.3-oz.) package puff pastry, thawed if frozen Cooking spray 2 tbsp. fig jam, apricot jam, or peach jam 2 tbsp. sliced shallots 1 (10-oz.) jar roasted red peppers, cut into 24 (2" x 1/2") pieces 8 oz. feta, cut into 24 (1" by 1/2") cubes 1 tbsp. fresh thyme leaves, plus more for serving Kosher salt Freshly ground black pepper Zest of 1 lemon 2 tbsp. chili oil

Directions

Step 1 Preheat oven to 425°. On a lightly floured surface, roll out puff pastry sheets to smooth out creases. Cut into 24 squares with a chef’s knife.

Step 2 Grease a 24-cup mini muffin tin with cooking spray. Gently press each square into prepared cups, ensuring pastry slightly protrudes out of the cup—this will create a cup-like shape after baking.

Step 3 Fill each square with jam, shallots, red peppers, a cube of feta, and a sprinkle of thyme; season with salt and pepper.

Step 4 Bake feta bites until pastry is cooked through, puffed, and browned, around 20 minutes. Let cool 5 minutes.

Step 5 Transfer bites to a platter. Top with more thyme, lemon zest, and a drizzle of chili oil.