Steaming Recipes | Taste Recipes

Treacle Pudding

Val Goodrich — Tue, 22 Apr 2025 16:19:40 +0000

Ingredients

1-1/2 cups all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold butter, cubed
1 large egg, room temperature
3/4 cup whole milk
3 tablespoons golden syrup or honey, divided
3 tablespoons molasses, divided
1/2 teaspoon vanilla extract
Devon Custard

Directions

Grease a 2-quart oven-safe glass bowl. Set aside.
In a large bowl, stir together flour, brown sugar, baking powder and salt. Cut in butter until crumbly.
In another large bowl, beat egg, milk, 1 tablespoon golden syrup, 1 tablespoon molasses and vanilla extract until well-combined, 2-3 minutes. Add wet all at once to dry and stir just until moistened
Pour remaining 2 tablespoons golden syrup and molasses into prepared glass bowl; use a spoon to coat the bottom 3/4 of the bowl. Spoon pudding mixture into the bowl. Cover bowl with plastic wrap; tightly wrap with foil.
Place a steamer basket inside a large pot; fill with water to the bottom of the steamer basket. Bring water to a boil. Place pudding bowl in the steamer; secure lid on the pot; reduce to a simmer. Steam 1-1/2 to 2 hours or until the pudding is set. Carefully remove the pudding bowl from the pot; let sit 5 minutes. Remove foil and plastic wrap.
Place a plate on top of the bowl; flip to transfer pudding to the plate. Serve warm with custard.

Nutrition Facts

1 serving: 309 calories, 13g fat (8g saturated fat), 56mg cholesterol, 251mg sodium, 45g carbohydrate (27g sugars, 1g fiber), 4g protein.

Chicken Biryani

Anikah Shaokat, Val Goodrich — Thu, 27 Mar 2025 14:45:18 +0000

Ingredients

SPICE BLEND:
1 cinnamon stick (3 inches)
3 green cardamom pods
2 black cardamom pods
5 whole cloves
5 blades mace
1-1/2 teaspoons coriander seeds
1 teaspoon whole peppercorns
1/2 teaspoon cumin seeds
CHICKEN AND MARINADE:
1 cup plain whole milk yogurt
2-in. piece fresh gingerroot
10 garlic cloves
20 unsalted cashews, soaked in water
1 tablespoon ghee
1 tablespoon salt
1 teaspoon ground nutmeg
2 pounds bone-in chicken thighs and legs, skin removed
2 bay leaves
BIRYANI:
5 tablespoons ghee, divided
1 large russet potato, peeled and cubed
1 large onion, thinly sliced, divided
1 pinch ground turmeric
2 tablespoons chili powder
1 teaspoon garam masala
1 teaspoon salt
1 cup whole milk
1 pinch saffron thread
1/2 cup raisins, prunes, golden sour prunes, chopped
1/2 teaspoon kewra water, optional
RICE:
2 cups uncooked basmati rice
2 cups warm water
1 teaspoon salt
1 teaspoon ghee
1 cardamom pod, optional
1 bay leaf, optional
3 whole cloves, optional

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Directions

In a large skillet, toast spices over medium-low heat until fragrant, 3-5 minutes. Remove from heat; let cool. Transfer spices to a spice grinder; process to a fine powder. Set aside.
In a food processor or high-powered blender, combine yogurt, ginger, garlic, soaked cashews (discard soaking liquid), ghee, salt and nutmeg; puree until smooth. Transfer to a large glass bowl. Add chicken, reserved toasted spice mixture and bay leaves; toss to thoroughly coat. Cover; refrigerate at least 1 hour.
Preheat oven to 350°. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon ghee. Once hot, add potatoes and turmeric. Cook until edges are lightly browned, 5-6 minutes. Use a slotted spoon to transfer potatoes to a plate; set aside. Add remaining 4 tablespoons ghee to the Dutch oven. Add half of the sliced onions. Cook, stirring constantly, until onions are crisp, 5-6 minutes. Remove with a slotted spoon to a paper-towel lined plate.
Add the remaining onions to the Dutch oven. Cook over medium-low heat until onions are golden brown, 6-7 minutes. Stir in chili powder, garam masala and salt.
Discard bay leaves from chicken mixture. Add chicken with marinade to the caramelized onions; cook over medium heat 4-5 minutes, stirring often and scraping the bottom of the pot to prevent the sauce from sticking. Add potatoes; cook 15 minutes over medium heat, occasionally stirring and scraping the bottom of the pot.
Meanwhile, rinse rice under cold water until water runs clear; add to a small saucepot. Add warm water, salt and ghee. If desired, add cardamom pod, bay leaf and cloves. Cook rice, uncovered, over medium-low heat until the water has absorbed and the rice grains have a slight bite when pressed between two fingers, 4-5 minutes. If used, remove cardamom pod, bay leaf and cloves. Fluff rice with a fork; set aside.
Place milk in a small saucepan. Add saffron; cook over low heat until milk is just warmed.
Place half of the cooked rice on top of the chicken, along with half of the reserved fried onions and the dried fruits. Layer the remaining rice and, with the back of a wooden spoon or spatula, poke several holes on the surface of the rice. Pour warm saffron milk overtop and sprinkle with a teaspoon of kewra water, if desired; top with remaining fried onions.
Cover and bake until chicken is tender, 30-35 minutes. Let rest, covered, 5 minutes. Remove lid; carefully mix the rice and chicken, scraping the bottom of the pot and pulling some of the chicken pieces to the surface (do not overmix). Serve family style.

Nutrition Facts

1 serving: 378 calories, 16g fat (7g saturated fat), 58mg cholesterol, 1076mg sodium, 43g carbohydrate (7g sugars, 2g fiber), 16g protein.

Maqluba

Saghar Setareh — Mon, 31 Mar 2025 05:55:22 +0000

Ingredients

1 large russet potato, sliced
1 large eggplant, sliced
2 teaspoons salt, divided
1 teaspoon pepper
1/2 cup ghee or canola oil, divided
1 large onion, sliced
2 pounds lamb stew meat, cut into 1-in cubes
1 teaspoon whole peppercorns
3 green cardamom pods
1/2 teaspoon cumin seeds
2 cinnamon sticks (3 inches)
2 bay leaves
1 pinch ground turmeric
1 large tomato, sliced
2 cups uncooked basmati rice
Toasted slivered almonds
Minced fresh parsley

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Directions

Preheat oven to 400°. Place potato and eggplant on a parchment or foil-lined baking sheet. Sprinkle with 1 teaspoon salt and pepper, drizzle with 1/4 cup ghee. Toss to coat. Bake until vegetables are golden brown, about 30 minutes.
In a Dutch oven or large sauce pot, heat 2 tablespoons ghee over medium-high heat. Add onions, cook until golden brown, 5-6 minutes. Remove with a slotted spoon to a plate. To the same pot, add lamb stew meat, sear stew meat on all sides. Add 3 cups water to cover.
Place peppercorns, cardamom pods and cumin seeds on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Add to the pot with cinnamon sticks, bay leaves, remaining 1 teaspoon salt and turmeric. Bring to a boil. Reduce to a simmer; cook until lamb is tender, 40-45 minutes.
Discard spice bag, cinnamon sticks and bay leaves. Strain lamb and stock through a colander; reserving stock. Set lamb aside. Add water to stock until you have 5 cups.
To the same pot, add remaining 2 tablespoons ghee. Layer tomatoes over bottom of the pot. Top with roasted eggplant and potatoes, then cooked onions and lamb. Meanwhile, rinse rice under cold water until water runs clear; evenly layer over lamb.
Pour reserved stock over rice (stock should completely cover rice). Return to stove; bring to a boil. Reduce heat to low, cover and cook until rice is tender, 40-45 minutes. Let rest, covered, 5 minutes. Remove lid; carefully flip the pot onto a large serving platter. Garnish with slivered nuts and parsley; serve family style.

Nutrition Facts

1 serving: 347 calories, 13g fat (7g saturated fat), 71mg cholesterol, 449mg sodium, 38g carbohydrate (3g sugars, 3g fiber), 19g protein.

Air-Popped Popcorn

Lindsay D. Mattison, Val Goodrich — Tue, 21 Jan 2025 18:59:15 +0000

Ingredients

2 tablespoons popcorn kernels

Text Ingredients

Directions

Microwave method: To make in the microwave, place kernels in a brown paper bag. Fold the top over to trap steam inside; microwave on high heat 2-3 minutes.
Air popper method: Follow air popper manufacturer's directions.

Nutrition Facts

1 serving: 80 calories, 1g fat (0 saturated fat), 0 cholesterol, 0 sodium, 19g carbohydrate (0 sugars, 4g fiber), 3g protein.

Chicken Ole Foil Supper

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:19:38 +0000

Ingredients

1 can (15 ounces) black beans, rinsed and drained
2 cups fresh or frozen corn (about 10 ounces), thawed
1 cup salsa
4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt
1 cup shredded cheddar cheese
2 green onions, chopped

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Directions

Mix beans, corn and salsa; divide among four 18x12-in. pieces of heavy-duty foil. Top with chicken. Mix seasonings; sprinkle over chicken. Fold foil over chicken, sealing tightly.
Grill packets, covered, over medium heat until a thermometer inserted in chicken reads 165°, 15-20 minutes. Open foil carefully to allow steam to escape. Sprinkle with cheese and green onions.

Nutrition Facts

1 serving: 405 calories, 13g fat (6g saturated fat), 91mg cholesterol, 766mg sodium, 34g carbohydrate (8g sugars, 6g fiber), 37g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.

Individual Flans

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:08:10 +0000

Ingredients

2 tablespoons sweetened shredded coconut
2 teaspoons caramel ice cream topping
1 large egg
1 large egg yolk
3/4 cup half-and-half cream
3 tablespoons sugar
1/4 teaspoon vanilla extract
Pinch ground allspice

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Directions

Divide coconut between 2 ungreased 6-oz. custard cups. Drizzle with caramel topping. In a small bowl, whisk the remaining ingredients; pour into custard cups.
Place a steamer rack inside a large skillet. Pour water into skillet until it comes almost to the top of the rack. Place custard cups on rack. Bring to a boil; cover and steam until a knife inserted 1 in. from the edge comes out clean, 10-12 minutes.
Remove cups to a wire rack; let stand 10 minutes. Run a knife around edge of cup. Unmold flans onto dessert plates; serve warm.

Nutrition Facts

1 each: 307 calories, 16g fat (9g saturated fat), 258mg cholesterol, 119mg sodium, 30g carbohydrate (28g sugars, 0 fiber), 8g protein.

Squash Ribbons

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:05:44 +0000

Ingredients

1 small yellow summer squash
1 small zucchini
1 tablespoon butter, melted
1/4 teaspoon onion powder
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon pepper

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Directions

With a vegetable peeler or metal cheese slicer, cut very thin slices down the length of each squash, making long ribbons. Place in a steamer basket; place in a saucepan over 1 in. boiling water. Cover and steam until tender, 2-3 minutes.
In a small bowl, combine the butter, onion powder, rosemary, salt, thyme and pepper. Add squash and toss to coat.

Nutrition Facts

3/4 cup: 80 calories, 6g fat (4g saturated fat), 15mg cholesterol, 206mg sodium, 5g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

Sweet-Sour Red Cabbage

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:57:10 +0000

Ingredients

2 tablespoons cider vinegar
1 tablespoon brown sugar
1/4 teaspoon caraway seeds
1/4 teaspoon celery seed
2 cups shredded red cabbage
1/2 cup thinly sliced onion
Salt and pepper to taste

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Directions

In a small bowl, combine vinegar, brown sugar, caraway seeds and celery seed; set aside. Place cabbage and onion in a saucepan; add a small amount of water. Cover and steam until tender, about 15 minutes.
Add vinegar mixture; toss to coat. Season with salt and pepper. Serve warm.

Nutrition Facts

1 serving: 60 calories, 0 fat (0 saturated fat), 0 cholesterol, 12mg sodium, 15g carbohydrate (12g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

Grilled Brussels Sprouts

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:49:53 +0000

Ingredients

16 fresh Brussels sprouts (about 1-1/2-inch diameter), trimmed
1 medium sweet red pepper
1 medium onion
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon coarsely ground pepper
1 tablespoon olive oil

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Directions

In a large saucepan, place a steamer basket over 1 in. of water. Bring water to a boil. Place Brussels sprouts in basket. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 4-6 minutes. Cool slightly; cut each sprout in half.
Cut red pepper and onion into 1-1/2-in. pieces. On 4 metal or soaked wooden skewers, alternately thread Brussels sprouts, red pepper and onion. Mix salt, garlic powder and pepper. Brush vegetables with oil; sprinkle with salt mixture. Grill, covered, over medium heat or broil 4 in. from heat until vegetables are tender, 10-12 minutes, turning occasionally.

Nutrition Facts

1 skewer: 84 calories, 4g fat (1g saturated fat), 0 cholesterol, 316mg sodium, 11g carbohydrate (4g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Broccoli and Carrot Cheese Bake

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:37:29 +0000

Ingredients

2 cups thinly sliced fresh carrots
2 cups fresh broccoli florets
3 large eggs
2 cups 2% milk
1/4 cup butter, melted
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1-1/2 cups (6 ounces) grated Gruyere or Swiss cheese, divided
6 cups cubed egg bread

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Directions

Place carrots and broccoli in a steamer basket; place in a large saucepan over 1 in. water. Bring to a boil; cover and steam 3-4 minutes or until crisp-tender.
Preheat oven to 325°. In a large bowl, whisk eggs, milk, butter, salt, nutmeg and pepper. Stir in vegetables and 1 cup cheese. Gently stir in bread.
Transfer to a greased 11x7-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

To make ahead: This recipe can be made a day ahead; cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Nutrition Facts

1 piece: 261 calories, 16g fat (8g saturated fat), 122mg cholesterol, 428mg sodium, 18g carbohydrate (5g sugars, 2g fiber), 13g protein.

Cheddar Chicken Potpie

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:13:53 +0000

Ingredients

CRUST:
1 cup all-purpose flour
1/2 teaspoon salt
5 tablespoons cold butter, cubed
3 tablespoons cold water
FILLING:
1-1/2 cups chicken broth
2 cups peeled cubed potatoes
1 cup sliced carrots
1/2 cup sliced celery
1/2 cup chopped onion
1/4 cup all-purpose flour
1-1/2 cups whole milk
2 cups shredded sharp cheddar cheese
4 cups cubed cooked chicken
1/4 teaspoon poultry seasoning
Salt and pepper to taste

Text Ingredients

Directions

For crust, in a small bowl, combine flour and salt. Cut butter into flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover and chill at least 30 minutes.
For filling, place broth in a Dutch oven; bring to a boil over high heat. Add vegetables. Reduce heat; simmer until vegetables are tender, 10-15 minutes.
In a small bowl, combine flour and milk; stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10-in. cast-iron or other ovenproof skillet. Set aside.
On a lightly floured surface, roll dough for crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape.
Bake at 425° until golden brown, about 40 minutes.

Nutrition Facts

1 serving: 603 calories, 31g fat (18g saturated fat), 161mg cholesterol, 902mg sodium, 38g carbohydrate (6g sugars, 3g fiber), 42g protein.

Steamed Shrimp

Lindsay D. Mattison — Tue, 04 Jun 2024 15:33:21 +0000

Ingredients

1 small lemon, sliced
1 small onion, sliced
3 garlic cloves, smashed
2 bay leaves
1-1/2 pounds uncooked shell-on shrimp (26-30 per pound)
Optional: seafood cocktail sauce and lemon wedges

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Directions

Place lemon, onion, garlic and bay leaves in pan; add 1-in. water. Place steamer basket over water, making sure water is not touching bottom of basket. Bring water to a boil.
Add shrimp. Reduce heat to maintain a simmer; steam, covered, until shrimp just turn pink, 3-5 minutes. Serve hot or, if desired, immediately drop shrimp into bowl of ice water; drain.

Nutrition Facts

4 ounces cooked shrimp: 144 calories, 2g fat (0 saturated fat), 207mg cholesterol, 201mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 28g protein. Diabetic Exchanges: 4 lean meat.

Shrimp Shumai

Suzanne Podhaizer — Wed, 27 Nov 2024 06:46:39 +0000

Ingredients

1 tablespoon soy sauce or tamari soy sauce
2 teaspoons rice vinegar
2 teaspoons sesame oil
1 teaspoon mirin (sweet rice wine), optional
1/4 teaspoon ground black or white pepper
Dash salt
2 teaspoons cornstarch
8 ounces uncooked shrimp (26-30 per pound), peeled, deveined and finely chopped
2 tablespoons finely chopped water chestnuts
1-3/4 teaspoons minced fresh gingerroot
1 garlic cloves, minced
16 round dumpling or wonton wrappers (trimmed into rounds)
9 cabbage leaves
DIPPING SAUCE:
1 tablespoon soy sauce or tamari soy sauce
2 teaspoons rice vinegar
1 teaspoon sesame oil
1 green onion, finely chopped
1/2 teaspoon mirin (sweet rice wine), optional
1/2 teaspoon grated fresh gingerroot

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Directions

In a large bowl, whisk soy sauce, vineger, sesame oil, mirin if desired, pepper and salt. Gradually whisk in cornstarch. Add shrimp, ginger, garlic and water chestnuts. Stir until filling texture becomes slightly sticky, about 5 minutes.
Place 1 scant tablespoon shrimp mixture in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edge with water. Place the wrapper with filling into your non-dominant hand. Close your hand slightly to form a cup shape. Using your dominant hand, add pleats to hold the cup shape, leaving 1 inch open across the top to show filling. Repeat with remaining wrappers and filling.
Line a steamer basket with three cabbage leaves. Arrange dumplings 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until a thermometer inserted in filling reads 145°, 8-10 minutes. Discard cabbage. Repeat with remaining cabbage and dumplings.
Meanwhile, in a small bowl, combine soy sauce, vinegar, sesame oil, green onion, mirin if desired and ginger. Serve with dumplings.

Nutrition Facts

1 dumpling: 48 calories, 1g fat (0 saturated fat), 18mg cholesterol, 207mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 3g protein.

Haluski

Lesley Balla — Wed, 22 May 2024 20:33:02 +0000

Ingredients

3 tablespoons butter
1/2 medium head cabbage, thinly sliced
2 cups uncooked wide egg noodles
1/2 teaspoon salt
1/8 teaspoon pepper

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Directions

In a large skillet, melt butter over medium heat. Add cabbage; cover and cook on low until tender, about 20 minutes, stirring occasionally. Meanwhile, cook egg noodles according to package directions; drain. Stir into skillet. Add salt and pepper; heat through.

Nutrition Facts

3/4 cup: 70 calories, 6g fat (4g saturated fat), 15mg cholesterol, 158mg sodium, 4g carbohydrate (2g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Ginger, Scallion and Soy Steamed Fish

Taste Recipes Editorial Team — Wed, 27 Sep 2023 10:50:17 +0000

Ingredients

2 green onions, thinly sliced
2 tablespoons julienned fresh gingerroot
4 fresh cilantro sprigs
1/4 cup reduced-sodium soy sauce
2 tablespoons hot water
1 tablespoon mirin (sweet rice wine)
1/8 teaspoon sugar
1 whitefish fillet (1-1/2 pounds), such as sea bass, cod or branzino
3 tablespoons canola oil, divided

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Directions

In a small bowl, combine green onions, ginger and cilantro. In another small bowl, stir together soy sauce, hot water, mirin and sugar until dissolved. Set both bowls aside.
Prepare a wok for steaming or place a steamer basket in a large saucepan over 1 in. water; bring to a simmer. Place the fish on a heat-proof plate that will fit in steamer; place plate in steamer. Adjust heat to maintain a gentle simmer. Cover and steam until fish just begins to flake easily with a butter knife, 10-15 minutes.
Meanwhile, in a small saucepan, heat 2 tablespoons oil until hot. Add two-thirds of the ginger mixture; stir-fry 1 minute or until very aromatic. Add the soy sauce mixture; simmer until green onions and cilantro are wilted, about 30 seconds.
Drain any liquid from fish plate. Pour soy mixture over fish. Top with remaining ginger mixture. In a small skillet, heat remaining 1 tablespoon oil until hot. Gently pour over the ginger mixture. Serve immediately.

Nutrition Facts

5 ounces cooked fish: 350 calories, 20g fat (3g saturated fat), 105mg cholesterol, 665mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 35g protein.

Sauteed Fiddleheads

Taste Recipes Editorial Team — Thu, 15 Jun 2023 10:46:32 +0000

Ingredients

1 pound fiddleheads, trimmed
1/4 cup butter
2 garlic cloves, minced
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

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Directions

In a large saucepan, place a steamer basket over 1 in. of water. Place fiddleheads in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 10-12 minutes.
In a large skillet, melt butter over medium heat; add fiddleheads. Cook and stir until edges begin to brown, 5-8 minutes. Add garlic; cook 1 minute longer. Stir in lemon juice, salt and pepper.

Sauteed Fiddleheads Tips

How do you prepare and trim fiddleheads?

If you're just starting to learn about fiddlehead ferns, you'll find that they are fairly easy to prepare and cook. Cook them as soon as you can after harvesting. Start by removing any papery husks around the curled heads, and trimming off any extra long or discolored stems. After trimming, rinse away the dirt in cold running water. If they are extra dirty, let them soak for 10 to 15 minutes.

Can you skip steaming the fiddleheads?

The short answer is no. Fiddleheads need to be boiled for 15 minutes or steamed for 10 to 12 minutes, even if they are later sauteed or roasted. This reduces the risk of foodborne illness.

What else can you use to season fiddleheads?

Saute or roast fiddleheads with your favorite aromatics like garlic, onion, ginger or fennel. Then, season with herbs like basil, thyme or cilantro. If you aren't sure how to choose the right herbs for what you are cooking, our guide to cooking with fresh herbs can help create delicious combinations!

—Peggy Woodward, Taste Recipes Senior Food Editor

Nutrition Facts

3/4 cup: 145 calories, 12g fat (7g saturated fat), 31mg cholesterol, 388mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 5g protein.

Vegan Broccoli Cheddar Soup

Jenna Urben — Thu, 23 Mar 2023 10:50:08 +0000

Ingredients

1 bunch broccoli, cut into florets
5 cups water, divided
1/2 cup raw cashews
3 tablespoons vegan butter-style sticks, such as Earth Balance
1 medium onion, chopped
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
1 teaspoon garlic powder
1/2 teaspoon onion powder
2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 bay leaf
4-1/2 teaspoons no chicken vegetable base or vegetable base
1 tablespoon nutritional yeast
1/2 teaspoon salt
1/4 teaspoon pepper

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Directions

In a large saucepan, place a steamer basket over 1 in. water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until just tender, 5-6 minutes. Let broccoli cool, then coarsely chop and set aside.
Place 1 cup water and cashews in a blender or food processor; cover and process until smooth. Set aside. In a Dutch oven, melt vegan butter over medium-high heat. Add onion; cook and stir until just tender, 3-4 minutes. Add sage, thyme, garlic powder and onion powder; cook 1 minute longer. Add potatoes, bay leaf, vegetable base and remaining 4 cups water.
Bring to a boil; reduce heat. Simmer, covered, until potatoes are tender, 10-12 minutes. Stir in nutritional yeast, salt, pepper, cashew mixture and broccoli. Heat through. Discard bay leaf.

Nutrition Facts

1 cup: 166 calories, 8g fat (2g saturated fat), 0 cholesterol, 224mg sodium, 21g carbohydrate (3g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

How to Bake Salmon in Foil

Lauren Jarvis-Gibson — Tue, 14 Mar 2023 10:35:55 +0000

Ingredients

1 salmon fillet (about 2 pounds)
2 tablespoons butter, melted
2 garlic cloves, minced
2 teaspoons grated lemon zest
1 tablespoon minced fresh parsley
3/4 teaspoon salt
1/4 teaspoon pepper
6 lemon slices

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Directions

Preheat oven to 350°. Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Combine butter, garlic and lemon zest; drizzle over salmon. Sprinkle with parsley, salt and pepper. Top with lemon slices. Fold foil around salmon; seal tightly.
Bake for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from heat until fish flakes easily with a fork, 3-5 minutes.

Nutrition Facts

4 ounces cooked salmon: 273 calories, 18g fat (5g saturated fat), 86mg cholesterol, 402mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 26g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

Caraway Just Launched Steamers for Two Popular Pans

Emily Way — Thu, 19 Jan 2023 16:00:59 +0000

Spend and receive a gift card up to $200 with Caraway through March 31. Gift codes are emailed after purchase. Spend $95 for $25, $195 for $50, $395 for $100 and $795 for $200.

Stop boiling the flavor out of vegetables, over-poaching fish and struggling with your bamboo inserts. Caraway just launched a new product: the steamers duo!

What is Caraway?

We’re no stranger to Caraway—take a look at our review of their famous cookware. Not only do Caraway cookware sets feature eye-catching kitchenware made from durable stainless steel, but their website also lists a myriad of bakeware options. You can even find mini versions of their coveted pans that work just as well as their larger counterparts!

Caraway puts a lot of thought behind the construction of their cookware. A colorful ceramic coating offers more than just a pretty finish—their pans distribute heat evenly. The best part? Ceramic-coated pans offer a stick-free surface without the use of chemicals like Teflon.

What is the Caraway steamers duo?

Caraway’s high-quality materials and attractive design set a pretty high bar, and these steamers don’t disappoint. Crafted from stainless steel and coated in the same ceramic found on their frying pans, they add new functionality to the already-praised cookware line.

Because the steamers are made to complement the size of their Dutch oven and sauce pan, they easily nestle inside for fuss-free storage after dinner. Thanks to an innovative design, the steamers do more than just cook food—they tackle everything from washing produce to draining pasta.

How to Use Caraway Steamers

Fill one of Caraway’s Dutch ovens or sauce pans with enough water to cover the bottom. Insert the small or large steamer basket so the handles of the steamer sit on the edge of the pot. Make sure that the water doesn’t touch the bottom of the steamer for the best results.

Turn the stovetop on in accordance with what you’re cooking. Foods like seafood and buns should steam at a higher temperature, while meat should steam at a medium temperature. Fragile, easily-overcooked foods like custards are best steamed at a low temperature.

Once it’s time to cook, simply arrange food like chicken, carrots or corn in the basket and pop on a lid. Once the water reaches 100 degrees, the magic begins.

As the water heats up and evaporates, it travels upwards. The lid keeps heat and moisture sealed in, which encourages it to collect around the food in the steaming basket. The hot steam is what ultimately cooks your broccoli florets and brussels sprouts.

Where to Buy Caraway Steamers

Caraway steamers come in two sizes: small, priced at $55, and large, priced at $65. Both sizes are available on Caraway’s website. Snag a set soon—Caraway products tend to sell out within the first few days of their launch.

Shop Now

The post Caraway Just Launched Steamers for Two Popular Pans appeared first on Taste Recipes.

Caraway Brussels Sprouts

Taste Recipes Editorial Team — Fri, 23 Sep 2022 16:15:20 +0000

Ingredients

2 pounds fresh Brussels sprouts, trimmed and halved
6 teaspoons olive oil or bacon drippings
1 large sweet onion or large red onion, sliced
6 garlic cloves, thinly sliced
2 teaspoons caraway seeds
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground pepper
1/4 teaspoon crushed red pepper flakes
1/4 cup maple syrup
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard

Text Ingredients

Directions

In a large skillet, place steamer basket over 1 in. water. Place Brussels sprouts in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 8-10 minutes. Remove from skillet; keep warm. Drain water.
In the same skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in Brussels sprouts, caraway seeds, thyme, salt, pepper and red pepper flakes. In a small bowl, whisk maple syrup, sherry vinegar and Dijon until blended. Pour over Brussels sprout mixture; stir until coated. Serve warm.

Nutrition Facts

1 serving: 121 calories, 4g fat (1g saturated fat), 0 cholesterol, 166mg sodium, 20g carbohydrate (10g sugars, 5g fiber), 4g protein.

Chicken and Cashew Steamed Buns

Taste Recipes Editorial Team — Wed, 31 Aug 2022 16:14:23 +0000

Ingredients

1/2 pound ground chicken
3 green onions, finely chopped
2 tablespoons finely chopped cashews
1 tablespoon large egg white
1-1/2 teaspoons brown sugar
1-1/2 teaspoons soy sauce
1 teaspoon minced fresh gingerroot
1/4 teaspoon sesame oil
1 pound fresh or frozen pizza dough, thawed
1 cup thinly sliced cabbage
Hoisin sauce, optional

Text Ingredients

Directions

In a small bowl, combine the first 8 ingredients until mixture forms a paste. On a lightly floured surface, roll dough into a 12x9-in. rectangle. Cut into twelve 3-in. squares. Divide chicken mixture among squares. Bring 4 corners of dough together; twist and pinch to seal. Let rest 15 minutes.
In a Dutch oven, place a steamer basket over 1 in. water. Line basket with cabbage. In batches, place 4 buns in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam buns, covered, until a thermometer reads 165°, 18-20 minutes. Carefully remove lid to avoid dripping condensation onto buns. Serve with hoisin sauce if desired.

Nutrition Facts

1 steamed bun: 132 calories, 4g fat (1g saturated fat), 13mg cholesterol, 155mg sodium, 18g carbohydrate (1g sugars, 1g fiber), 7g protein.

Cauliflower-Salsa Salad

Taste Recipes Editorial Team — Wed, 30 Mar 2022 16:00:02 +0000

Ingredients

1 medium head cauliflower
1 container (16 ounces) refrigerated fresh salsa
1 tablespoon garlic oil
1/4 teaspoon coarsely ground pepper
1 cup flat-leaf parsley or cilantro leaves

Text Ingredients

Directions

Cut cauliflower into florets. In a large saucepan, place steamer basket over 1 in. of water. Place cauliflower in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 6-8 minutes. Remove cauliflower and immediately drop into ice water. Drain and pat dry.
Place cauliflower in a large bowl; toss with salsa, garlic oil and pepper; stir in parsley. Refrigerate at least 30 minutes before serving, or up to 2 hours.

Nutrition Facts

3/4 cup: 73 calories, 3g fat (0 saturated fat), 0 cholesterol, 338mg sodium, 11g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Clam Stew

Taste Recipes Editorial Team — Wed, 15 Sep 2021 10:16:56 +0000

Ingredients

3 pounds fresh littleneck clams
1 bunch Swiss chard, stems removed and chopped (about 4 cups)
1/2 pound fully cooked Spanish chorizo links, chopped
1 can (15 ounces) cannellini beans, rinsed and drained
1 medium onion, chopped
1 cup fresh or frozen corn
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 bottle (12 ounces) beer
1/3 cup olive oil
Grilled French bread baguette slices

Text Ingredients

Directions

Place clams in a stockpot; top with the next 8 ingredients. Add beer and oil; bring to a boil. Reduce heat; simmer, covered, for 10 minutes.
Stir; cook, covered, until clams open, 5-7 minutes longer. Discard any unopened clams. Ladle into bowls; serve with grilled bread.

Clam Stew Tips

What's the best way to clean fresh clams?

As clams live their lives burrowed in sand, you need to clean them to remove any sand and grit. Clean your clams as soon as you bring them home from the market. First, check for any clams that are broken, chipped or open, and discard (opened clams are not fresh). Fill a bowl with cold water and submerge the clams for 20 minutes to 1 hour to allow the sand to filter out of the shells. Lift each clam individually out of the water and scrub it to rid the shells of any excess grit.

Can you use canned or frozen clams instead of fresh clams in clam stew?

Clams that have been frozen in their shell can certainly be used in place of fresh. Thaw completely, then clean as suggested above. Canned clams may also be used, but keep in mind that canned clams are typically sold without their shells as whole, chopped, or minced, so choose accordingly. Canned clams also do not need to be cooked as long, so all you really need to do is heat them through.

Why did my clams get rubbery?

Like with most clam recipes, if your clams are rubbery that's a sure sign they were overcooked. Be sure to follow the recipe instructions and timing carefully to avoid overcooking the clams.

What else can you use in this clam stew recipe?

Other cooked sausage, such as Kielbasa, can be used in place of chorizo in your clam stew. Spinach can be used in place of kale and other beans, such as black beans or butter beans, can be substituted. For a different version of this dish, serve the clam stew over pasta. Here are more seafood recipes we love.

How should you reheat clam stew?

If you have leftovers, clam stew can be kept refrigerated in an airtight container in your refrigerator for up to 1-2 days. When reheating, remove the clams and put them in another bowl. Heat the stew (without clams) in a microwave or on the stovetop in a saucepan until warm. Add the clams back into the stew and stir gently to let the residual heat warm the clams back up. This will keep them from overcooking and turning rubbery.

—Mark Neufang, Taste Recipes Culinary Assistant

Nutrition Facts

2 cups: 265 calories, 17g fat (4g saturated fat), 28mg cholesterol, 729mg sodium, 16g carbohydrate (3g sugars, 4g fiber), 12g protein.

Seitan Chicken

Taste Recipes Editorial Team — Fri, 06 Aug 2021 10:20:19 +0000

Ingredients

1-3/4 cups vital wheat gluten
1/4 cup all-purpose flour
3 tablespoons nutritional yeast
1 teaspoon salt
3/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1-1/2 cups vegetable broth
3 tablespoons canola oil
COATING:
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
2 teaspoons seafood seasoning
1/2 cup soy milk
1/4 cup canola oil

Text Ingredients

Directions

In a large bowl, whisk the first 9 ingredients; stir in broth and oil until mixture pulls away from sides of bowl and form a ball. Turn onto a surface lightly floured with vital wheat gluten flour. Knead 3-5 minutes or until smooth and elastic. Cover and let rest 10 minutes.
Divide dough into 4 equal portions. Shape into 1/2-in.-thick ovals, roughly 3 x 5-in. Place each patty in the center of a 12 x12-in. piece of foil. Loosely fold foil around patties and crimp edges to seal, making 4 packets (leave room in packets for patties to expand while cooking).
In a large saucepan, place a steamer basket over 1 in. of water. Place packets in basket, overlapping as needed. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until firm and no longer sticky, 35-40 minutes. Remove from steamer basket. Leaving in foil packets, refrigerate until cool, about 1 hour.
In a shallow bowl, mix flour, corn meal and seafood seasoning. Pour soy milk in a separate shallow bowl. Dip in milk, then in flour mixture, patting to help coating adhere.
In a large skillet, heat oil over medium heat. Add patties. Cook until lightly browned and heated through, 3-5 minutes on each side.

Seitan Chicken Tips

How do you store seitan chicken?

To store homemade seitan chicken, put it in an airtight container in the fridge for up to five to seven days.

Why is my seitan rubbery?

Your seitan may be rubbery because you're over-kneading, causing more gluten to develop. The excess gluten can make this plant-based meat substitute a little more rubbery in texture. We recommend kneading for about 3 to 5 minutes.

What sauces pair with seitan chicken?

You can pair seitan chicken with any sauce you'd pair with regular ol' chicken. Try a regional barbecue sauce, a Garlic Cream Sauce or your favorite vegan sauce.

How do you use seitan chicken?

You can use seitan chicken as a main dish served with a side (try one of these vegan recipes!), as part of a hot sandwich or cut up and tossed into a salad.

—Christina Herbst, Taste Recipes Assistant Digital Editor

Nutrition Facts

1 patty: 616 calories, 26g fat (2g saturated fat), 0 cholesterol, 1194mg sodium, 51g carbohydrate (2g sugars, 2g fiber), 41g protein.

Tofu Chicken Nuggets

Taste Recipes Editorial Team — Wed, 30 Jun 2021 01:17:28 +0000

Ingredients

1 package (14 ounces) soft tofu, patted dry
2-3/4 cups vital wheat gluten, divided
1-1/2 teaspoons poultry seasoning
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1-1/4 cups water, divided
1/4 cup vegan egg substitute (powdered)
Oil for frying

Text Ingredients

Directions

Combine tofu, 1-1/2 cups vital wheat gluten, poultry seasoning, salt, garlic powder and pepper in large bowl just until combined. Add 1/4 cup water, a little at a time, until dough forms a ball. On a surface lightly dusted with vital wheat gluten, roll dough into a circle about a 1/2 inch thick. Gently cut or tear dough into 50 pieces.
In a large saucepan, place a steamer basket over 1 in. water. In batches, place dough pieces in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, until pieces look puffed and firm, 10-15 minutes. Remove and keep warm.
Place remaining 1-1/4 cups vital wheat gluten in a shallow bowl. In a separate shallow bowl, mix egg substitute with remaining 1 cup water; let stand 5 minutes to thicken. Dip pieces in egg mixture, then in vital wheat gluten. In a Dutch oven, heat oil to 375°. Fry in batches until golden brown, 2-3 minutes on each side; drain on paper towels. Serve immediately.

Tofu Chicken Nugget Tips

What sauces should I serve with tofu chicken nuggets?

Serve them with a classic BBQ sauce, ketchup, honey mustard, teriyaki sauce or sweet-and-sour sauce. The options are endless! By the way, make sure you avoid these tofu cooking mistakes when preparing this dish.

Where can I buy vital wheat gluten?

Vital wheat gluten is the main ingredient in seitan, which is a popular meat substitute. When mixed with water, the vital wheat gluten takes on a hearty texture similar to meat. You can find vital wheat gluten at most grocery stores or online. We particularly like the Bob's Red Mill brand.

How do I store tofu chicken nuggets?

Store leftover tofu nuggets in airtight containers and store for up to 3 days. To reheat, place nuggets on a greased sheet pan and bake at 350 degrees until they’re hot and crispy. Discover more tofu recipes, too.

Research contributed by Sarah Fischer, Taste Recipes Culinary Assistant

Nutrition Facts

5 pieces: 268 calories, 11g fat (1g saturated fat), 0 cholesterol, 56mg sodium, 14g carbohydrate (0 sugars, 0 fiber), 26g protein.

Cauliflower Gnocchi

Taste Recipes Editorial Team — Wed, 26 Aug 2020 15:09:02 +0000

Ingredients

1 small head cauliflower, broken into florets
1/3 cup whole-milk ricotta cheese
1 large egg yolk
1 teaspoon salt
3/4 to 1 cup all-purpose flour
1/4 cup butter
Fried sage leaves, optional

Text Ingredients

Directions

In a 6-qt. stockpot, place a steamer basket over 1 in. of water. Place cauliflower in basket. Bring to a boil. Reduce heat; steam, covered, until tender, 8-10 minutes. Drain. When cauliflower is cool enough to handle, wrap in a clean kitchen towel and squeeze dry.
Puree ricotta in a food processor until smooth, 20-30 seconds. Add cauliflower and egg yolk; process until smooth. Add 3/4 cup flour and pulse until mixture forms a soft dough, adding additional flour as needed. Divide dough into 4 portions. On a floured surface, roll each portion into 1/2-in.-thick ropes; cut into 1/2-in. pieces.
In a large saucepan, bring water to a boil. Cook gnocchi in batches until they float, 30-60 seconds. Remove with a slotted spoon. Melt butter in a large skillet. Add gnocchi and cook over medium heat until gnocchi start to brown, 3-4 minutes. Garnish with sage, if desired. Serve immediately.

Cauliflower Gnocchi Tips

How do you serve cauliflower gnocchi

Cauliflower gnocchi can be served however you best like you pasta. We suggest serving it with browned butter and fresh sage, or a rich vodka sauce and basil. Cauliflower gnocchi would also be great with any of these homemade sauce recipes.

How can cauliflower gnocchi be customized

To make this cauliflower gnocchi recipe your own, add your favorite herbs or chopped garlic.

Nutrition Facts

1/2 cup: 165 calories, 10g fat (6g saturated fat), 57mg cholesterol, 486mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2 fat, 1 starch.

Slow-Cooker Beef and Broccoli

Tana Baer — Fri, 27 Mar 2020 06:49:27 +0000

Ingredients

2 cups beef broth
1/2 cup reduced-sodium soy sauce
1/3 cup packed brown sugar
1-1/2 teaspoons sesame oil
1 garlic cloves, minced
1 beef top sirloin steak (1-1/2 pounds), cut into 1/2-inch-thick strips
2 tablespoons cornstarch
1/4 cup cold water
4 cups fresh broccoli florets
Hot cooked rice
Optional: Sesame seeds and thinly sliced green onions

Text Ingredients

Directions

In a 5-qt. slow cooker, combine the first 5 ingredients. Add beef; stir to coat. Cover and cook on low until tender, about 6 hours.
In a small bowl, whisk cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high until thickened, about 30 minutes. Meanwhile, in a large saucepan, place a steamer basket over 1 in. water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 3-4 minutes. Stir broccoli into slow cooker. Serve over rice. If desired, garnish with sesame seeds and green onions.

Slow-Cooker Beef and Broccoli Tips

Can you put raw meat in the slow cooker?

We recommend browning the meat before placing it in your slow cooker. This is just one of our favorite slow-cooker tips that will bring out the best flavor in all of your slow-cooker beef recipes.

How do you thicken the beef and broccoli sauce?

You can thicken this beef and broccoli recipe by adding more cornstarch. Learn more about thickening agents, like cornstarch, in our comprehensive guide to the best thickeners.

What do you serve with slow-cooker beef and broccoli?

Serve this beef and broccoli recipe over a bed of white rice or even cauliflower rice for a complete dish. Try any of our Asian appetizers like easy egg rolls or Asian sides like bok choy to round out the meal.

How else can you cook slow-cooker beef and broccoli?

For a quicker recipe, we recommend trying our speedy beef broccoli stir-fry or saucy beef with broccoli for faster results than this slow-cooker recipe. Both take between 25 and 30 minutes tops in the skillet!

Nutrition Facts

1 cup: 366 calories, 9g fat (3g saturated fat), 69mg cholesterol, 1696mg sodium, 28g carbohydrate (19g sugars, 2g fiber), 42g protein.

Lobster Bisque

Lindsay D. Mattison — Mon, 02 Mar 2020 07:01:16 +0000

Ingredients

2 live lobsters (about 1 pound each)
2 medium carrots, peeled and chopped
1 medium onion, chopped
3 tablespoons butter
2 tablespoons tomato paste
2 garlic cloves, minced
3/4 cup white wine or sherry
1 carton (32 ounces) seafood stock
2/3 cup uncooked long grain rice
2 cups heavy whipping cream
1 teaspoon minced fresh thyme
1-1/2 teaspoons salt
1 teaspoon coarsely ground pepper
Minced fresh parsley, optional

Text Ingredients

Directions

In a Dutch oven, add 2 inches water; bring to a rolling boil. Add lobsters; cover and steam for 8 minutes. Remove lobsters, reserving liquid. When cool enough to handle, remove meat from claws and tail, reserving any juices; refrigerate meat and juices.
In the same Dutch oven, cook carrots and onion in butter over medium-high heat until tender, 5-8 minutes. Stir in tomato paste and cook until it starts to caramelize, about 5 minutes. Add garlic; cook 1 minute. Stir in wine and simmer until reduced by half. Add lobster shells, bodies, reserved cooking liquid, reserved lobster juices and stock. Bring mixture to a simmer; cook 1 hour. Strain mixture, pressing to extract as much liquid as possible; discard shells and solids.
Return liquid to Dutch oven. Add rice and cook until extremely soft, 25-30 minutes. Puree in a blender until smooth. Add cream, thyme, salt and pepper. Bring mixture to very low simmer; add reserved lobster meat and cook until heated through. If desired, sprinkle with additional ground pepper and parsley.

Nutrition Facts

1 cup: 373 calories, 26g fat (17g saturated fat), 127mg cholesterol, 942mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 10g protein.

Roasted Beets with Orange Gremolata and Goat Cheese

Taste Recipes Editorial Team — Mon, 01 Jan 0001 06:00:00 +0000

Ingredients

3 medium fresh golden beets (about 1 pound)
3 medium fresh beets (about 1 pound)
2 tablespoons lime juice
2 tablespoons orange juice
1/2 teaspoon fine sea salt
1 tablespoon minced fresh parsley
1 tablespoon minced fresh sage
1 garlic clove, minced
1 teaspoon grated orange zest
3 tablespoons crumbled goat cheese
2 tablespoons sunflower kernels

Text Ingredients

Directions

Preheat oven to 400°. Scrub beets and trim tops by 1 in. Place beets on a double thickness of heavy-duty foil (about 24x12 in.). Fold foil around beets, sealing tightly. Place on a baking sheet. Roast until tender, 55-65 minutes. Open foil carefully to allow steam to escape.
When cool enough to handle, peel, halve and slice beets; place in a serving bowl. Add lime juice, orange juice and salt; toss to coat. Combine parsley, sage, garlic and orange zest; sprinkle over beets. Top with goat cheese and sunflower kernels. Serve warm or chilled.

Nutrition Facts

3/4 cup: 49 calories, 1g fat (0 saturated fat), 2mg cholesterol, 157mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable.

Foil-Packet Potatoes and Sausage

Taste Recipes Editorial Team — Mon, 01 Jan 0001 06:00:00 +0000

Ingredients

3 pounds red potatoes, cut into 1/2-inch cubes
2 packages (12 ounces each) smoked sausage links, cut into 1/2-inch slices
4 bacon strips, cooked and crumbled
1 medium onion, chopped
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper
Additional chopped fresh parsley, optional

Text Ingredients

Directions

Prepare campfire or grill for medium heat. In a large bowl, toss potatoes with sausage, bacon, onion, parsley, salts and pepper.
Divide mixture among eight 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil. Fold foil around potato mixture, sealing tightly.
Place packets over campfire or grill; cook 15 minutes on each side or until potatoes are tender. Open packets carefully to allow steam to escape. If desired, sprinkle with additional parsley.

Test Kitchen tips

Change up the flavor with other types of fully cooked sausage like spinach and feta chicken sausage.

If you don't have heavy-duty foil on hand, use a double thickness of regular foil.

Nutrition Facts

1 packet: 414 calories, 25g fat (10g saturated fat), 61mg cholesterol, 1181mg sodium, 31g carbohydrate (4g sugars, 3g fiber), 17g protein.