Cilantro Lime Cream Sauce | Instant Flavor Boost | Starts With Kitchen
This fast and easy secret sauce recipe will add the perfect finishing touch to a variety of meat dishes, tacos, sandwiches, and more. The cream base also tames the heat of spicy foods. The zest of the lime along with the savory kick of garlic, and the bright notes of cilantro make for an exciting combination of richness and tanginess.
Links will be added below for additional recipes that are shown in the video.
Music: Fugetta
Musician: Ilya Truhanov
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Musician: Ilya Truhanov
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Additional recipes shown:
Chipotle Garlic Grilled Chicken Thighs
Golden Annatto Rice
Homestyle Black Beans
Pickled Red Onions
Pickled Red Cabbage
How to Make Cilantro Chili-Lime Cashew Pesto | Dinner Recipes | Allrecipes.com
A pesto with a little kick using a favorite snack -- Chili-Lime Cashews! This pesto is great on pasta and with shrimp or fish. Brush on meat, chicken, or fish before grilling! It’s a unique twist of a classic favorite. Versatile as a dip with chips or bread, and for a main course! Get the recipe for Cilantro Chili-Lime Cashew Pesto:
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Cozy Black Bean Soup Recipe | Jacques Pépin Cooking at Home | KQED
Jacques Pépin shares a simple and delicious black bean soup recipe. This recipe freezes well so it's a great meal prep option. Jacques suggests blending a portion to give it a creamy consistency and shares some garnish options, including cilantro, hardboiled egg, and even his wife's favorite - sliced bananas.
What you'll need:
1 lb dry black beans, 2 qt. water, 1 qt. chicken stock, 1/2 cup rice, 1/2 tsp cumin 1/2 chili pepper, salt. cilantro, 2 cups salsa, 6 cloves garlic, 1 leek, 2 cups onions, garnish.
Jacques Pépin Cooking At Home: Black Bean Soup
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Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
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Red Quinoa & Black Bean Chili
Callicoon Kitchen achieves chili perfection with its Red Quinoa & Black Bean Chili. Black lager plus roasted tomatoes and garlic give this awesome chili added body, texture and intense flavor taking this fall classic to new heights.
Award Winning Chili Recipe
#chili #recipe #awardwinning
1 1/2 yellow sweet onion, chopped
1 lb ground beef
3 cups diced tomatoes
1/2 cup chili seasoning
14-16 ounces chili or kidney beans
14-16 ounces black beans
Dash of sugar
Dash of coriander
Dash of cinnamon
1 bottle of beer
Chop onions and cook in olive oil until soft. Add in beef and cook until brown. Stir in rest of ingredients and let simmer until all combined. Add more seasoning as needed.
CHILI SEASONING
Cayenne
Chili powder
Onion powder
Cumin Paprika
Amounts depend on taste. Mix together until combined.
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Valerie Bertinelli's Veggie Chili with All the Fixings | Valerie's Home Cooking | Food Network
Valerie uses roughly chopped mushrooms to create a hearty and meaty texture for this smoky bean and vegetable chili!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Veggie Chili
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 1 hr 25 min
Active: 55 min
Yield: 8 servings
Ingredients
1 pound baby bella mushrooms
2 tablespoons vegetable oil
Kosher salt
1/2 cup chopped fresh cilantro stems (reserve leaves for garnish)
2 stalks celery, chopped
1 orange bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 yellow onion, diced
1 poblano pepper, seeded and chopped
1 tablespoon chili powder
1 tablespoon smoked paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
4 cloves garlic, grated
One 28-ounce can crushed tomatoes
One 28-ounce can diced tomatoes
1 large zucchini, quartered and sliced
1 1/2 cups frozen corn
One 15-ounce can black beans, rinsed and drained
One 15-ounce can pinto beans, rinsed and drained
Assorted toppings, such as sour cream, grated Cheddar, chopped white onion, avocado, pickled jalapeños
Directions
Remove all the stems from the mushrooms and add them to a food processor fitted with the blade attachment. Add half of the mushroom caps, slightly breaking them up with your hands as you add them. Pulse the mushrooms until they are finely chopped. Set aside. Halve and slice the remaining mushroom caps and set aside.
Heat a large Dutch oven over medium-high heat. Add the oil and heat until shimmering. Add the finely chopped mushrooms from the food processor and 1/2 teaspoon salt. Cook until the natural liquid from the mushrooms has released and evaporated, about 4 minutes. Add the cilantro stems, celery, bell peppers, onion, poblano pepper and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the chili powder, smoked paprika, cumin, coriander and garlic. Stir to coat until the spices are fragrant, about 1 minute. Add the crushed tomatoes, diced tomatoes, zucchini and sliced mushrooms. Stir to combine. Bring the mixture up to a boil, then turn the heat down to low. Cover and simmer for 30 minutes.
Remove the lid from the Dutch oven and add the corn, black beans and pinto beans. Stir to combine. Continue cooking until the corn and beans are heated through, an additional 5 minutes. Season with salt.
Ladle the chili into bowls and top with the desired toppings.
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Valerie Bertinelli's Veggie Chili with All the Fixings | Valerie's Home Cooking | Food Network