5 Ingredients Inspiring Us This April

Which ingredients are becoming popular with cooks this month? Check out "5 Ingredients Inspiring Us This April" and see if any of them tickle your fancy. Also, if you have any ingredients to add, let us know!

Here are a few of our current obsessions this spring. Can you relate to any of these?

Cambria says: "I'm eating Haitian mangoes, which Whole Foods brings in every spring. I've made Emma's shrimp tacos with avocado-mango salsa twice in the last week!"

• Recipe: Roasted Shrimp Tacos with Mango-Avocado Salsa

Faith is all about the Meyer lemons. Their season runs from late winter through May and the citrus and herbal notes are basically the best ever thing for spring cooking.

• Get a recipe: Spring Recipe: Meyer Lemon Shaker Pie

In California, Anjali is on a "half basket a day" strawberry habit. "I think it’s because of the drought, but they’re super flavorful this year," she says.

• Get a recipe: Strawberries, Sour Cream & Brown Sugar

Ariel has been making chicken with artichokes all the time this spring, mostly using frozen artichokes, but she's excited for the fresh ones to start showing up at the markets in New York.

• Get the recipe: Chicken & Artichokes in Wine Sauce

Emma is loving fresh asparagus (yes, she lives in California too!). She says, "I'm roasting it in olive oil and sea salt and then eating it straight from the baking sheet."

• Get a recipe: Roasted Asparagus with Poached Egg and Parmesan

What's inspiring you to cook right now as spring bursts through the door?

(Image credits: Danielle Tsi; Faith Durand; Emma Christensen; Cambria Bold; Rachel Joy Photos;Ariel Knutson; Rachel Joy Baransi)

Original Article Here: http://www.thekitchn.com/5-ingredients-inspiring-us-this-april-202034

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10 Meals in 10 Minutes

Are you in a time crunch between all of your priorities?  Check out these ten great meals that you can make in under ten minutes.  You can learn more about quick easy meals at The Kitchn. 
1. Quick and Easy Fried Rice: Fried rice can come together even faster than 10 minutes if you happen to have a good selection of leftovers floating around. It's the end-all recipe to using up leftover rice and is tasty enough to eat for any meal of the day — yes even breakfast.

2. Apple-Arugula Salad Wraps: Although wraps seem more like a lunch food, for a quick dinner they can contain actual food groups and even do away with dishes if needs be. Perfect, no clean up!

3. Thai Crab Salad with Chili, Ginger, and Coconut: Since this meal merely needs to be chopped and tossed, it's quick to throw together and has big bold flavors that will satisfy without a laundry list of ingredients.

4. Miso Soup: Miso soup is perfect for those worried about over cooking tofu as it simply warms in this rich broth and suddenly, dinner is served! Check out this version with a poached egg — extra tasty!

5.The BEST Pancakes Ever: Pancakes might traditionally be breakfast food, but they're perfect for any meal in fact... we want some right now!

6. Egyptian Tomato Soup: This recipe just barely passes the 10 minute mark, but it can be made entirely from your pantry so there's minimal chopping or prep — making it a winner in our book!

7. Friday Night Slow-Cooked Brisket and Onions: So technically speaking this meal takes 5-8 hours to make, but there's really only 10 minutes of prep work involved. Make it before you head out the door to work and when you return dinner is already done for you!

8. Spicy Grilled Shrimp: These shrimp get a quick brine before hitting the grill, but since they cook up so quick, we're willing to overlook the extra brining time (only 30 minutes). Just make sure to drop them in the brine the second you come home from work or possibly lessen the salt and brine them while you're away (so they don't get too salty) to make things extra easy.

9. Thai-Style Omelet (Kai Jeow): This recipe comes together in less than 10 minutes which might even leave you time to walk the dog or check your email before dinner!

10. Scrambled Eggs with Fresh Corn, Goat Cheese, and Oven-Roasted Tomatoes: This meal is labeled as a 10 minute dish and mixes up with many things that you probably already have on hand.

What are your favorite no-time, extra-quick weeknight meals?

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Recipe: Quick Coconut Chicken Soup

Don't stress over complicated recipes with long cook times. Check out "Recipe: Quick Coconut Chicken Soup" and get your next meal done in a snap!

Quick Winter Coconut Soup

Makes 4 2-cup servings

1 quart low-sodium chicken broth
1/2 cup coconut cream
1 tablespoon fish sauce
2 teaspoons ginger paste (or fresh ginger, microplaned)
2 teaspoons lemongrass paste (see Recipe Note for substitute)
2 small rutabagas, peeled and cut into 1/2-inch dice
2 medium carrots, peeled and cut into 1/2-inch dice
2 medium parsnips, peeled and cut into 1/2-inch dice
1 russet potato, peeled and cut into 1/2-inch dice
1 pound boneless, skinless chicken tenders, cut into bite-size pieces
1/4 of a medium red onion, cut into thin slices
6 sprigs cilantro, stems removed
Juice of 1 large lime

To serve:
Sprigs of cilantro
Lime wedges
Sriracha sauce

In a medium (at least 5-quart) heavy-bottomed soup pot or Dutch oven, combine the chicken broth, coconut cream, fish sauce, ginger paste, and lemongrass paste. Bring up to a simmer over a medium flame.

Add the rutabagas, carrots, parsnips and potato to the pot. Allow the soup to come back up to a simmer (this takes about 6 minutes), then turn the heat down to medium-low and simmer until vegetables are just shy of fork-tender.

Add the chicken pieces to the pot, turn the flame back up to medium, and bring up to a simmer. Turn down to low again, then let the chicken simmer for another 2 minutes, until it is cooked through and the vegetables are tender but not falling apart.

Remove the soup pot from heat, then add the red onion, cilantro leaves, and lime juice. Ladle into bowls and serve with additional cilantro, lime wedges, and Sriracha sauce on the side.

Recipe Notes:

• Vegan Soup Version: Make this recipe vegan with three simple substitutions: use vegetable or mushroom broth instead of chicken broth, cubed tofu or sliced mushrooms instead of chicken, and tamari or soy sauce instead of fish sauce.
• Coconut cream can be purchased at Trader Joe’s and some Asian grocery stores. If you can’t find this ingredient, you can substitute the solid coconut cream that rises to the top of a can of regular coconut milk.
• Lemon Grass Paste Substitute: Instead of paste, you can use a 3" piece of fresh lemon grass. Peel away the tough outer layer, chop it roughly, and tie it up in a bundle of cheesecloth with a piece of kitchen twine, or a bouquet garni bag. Add it to the pot along with the ginger paste, then remove just before serving.

(Image credits: Coco Harris)

Original Article Here: http://www.thekitchn.com/quick-coconut-chicken-soup-recipes-from-the-kitchn-201107

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Don't Forget the Wine! Jacques Pepin's 5 Habits for Better Cooking

Food expert and renowned chef Jacques Pepin offers 5 tips for you and your kitchen! Check out "Don't Forget the Wine! Jacques Pepin's 5 Habits for Better Cooking", grab a glass, and get cooking!

Small kitchen habits can make a big difference in your cooking, so we love learning about the everyday cooking habits of cookbook authors, chefs and other food professionals. What are the small habits they practice every time they step into the kitchen?

This week we are talking to our favorite food experts to find out the simple cooking practices they rely on, and today legendary French chef and cookbook author Jacques Pepin shares his five basic habits for better, happier cooking every day. His not-so-secret tip? Enjoy a glass of wine while you cook.

Jacques Pepin's 5 Habits for Better Cooking

1. I cook basically every day.

2. I try to use products in season.

3. I prepare food to please my wife, my dog, and me.

4. I always start with a glass of wine when I cook.

5. I continue with another glass of wine.

Simple and foolproof — thank you, Jacques!

(Image credits: KQED; Shesternina Polina/Shutterstock)

Original Article Here: http://www.thekitchn.com/jacques-pepins-5-habits-for-better-cooking-198978

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Recipe: Spiced Yellow Dal with Rice (Kitchari)

We've got a recipe for you tonight, so check it out and add some spice to your next dish with "Recipe: Spiced Yellow Dal with Rice (Kitchari)"

Kitchari

Serves 4 to 6

3/4 cup split yellow mung beans
2/3 cup basmati rice
1 teaspoon coconut oil or ghee
2 teaspoons black mustard seeds
1 teaspoon fenugreek seeds
1/8 teaspoon asafoetida
1 tablespoon minced fresh ginger root
1 teaspoon ground turmeric 
1 teaspoon ground cumin 
2 bay leaves
2 quarts (8 cups) water
1/2 cup chopped fresh cilantro
Bragg's Liquid Aminos or sea salt

Rinse the mung beans and rice together under running water until the water runs clear.

In a 3-quart or larger heavy-bottomed pot with a lid, heat the coconut oil over medium heat. Add the mustard and fenugreek seeds and toast until the mustard seeds pop. Add the asafoetida, ginger, tumeric, and cumin and cook for about 30 seconds, stirring constantly. Add the beans and rice and stir until they are coated with the spice mixture.

Add the water and bay leaves to the rice and bean mixture and bring to a boil. Lower the heat to a simmer and cover. Cook until the beans and rice are soft, but not mushy, 15 to 20 minutes. Serve warm with chopped cilantro and either Bragg's Liquid Aminos or sea salt, as needed.

(Image credits: Sara Kate Gillingham)

Original Article Here: http://www.thekitchn.com/recipe-kitchari-recipes-from-the-kitchn-202005

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