15+ One-Pot Anti-Inflammatory Summer Dinner Recipes - EatingWell

Summer is in the air, so welcome the season's fresh flavors with these easy dinner recipes. All you need is one pot or pan to whip up these meals, making them simple options for the months to come. Plus, they're packed with anti-inflammatory ingredients like broccoli, dark leafy greens, avocado and fish, so they can help relieve stubborn symptoms like joint stiffness, mental fog and digestive issues. Recipes like our Vegan Coconut Chickpea Curry and Sheet-Pan Chicken Fajitas are healthy and delicious choices for dinner this summer.

One-Pan Garlicky Shrimp & Rice

Caitlin Bensel

This one-pan shrimp and rice recipe makes a great weeknight dinner with easy cleanup. The garlic mellows as it cooks and infuses its flavor into the sweet shrimp and rice in the pan. A squeeze of lemon at the end brightens up the dish.

Sheet-Pan Chicken Fajitas

One sheet pan is all you'll need to whip up this chicken fajita recipe. They're quick and easy to make and cleanup is even faster!

Vegan Coconut Chickpea Curry

To make this 20-minute vegan curry even faster, buy precut veggies from the salad bar at the grocery store. To make it a full, satisfying dinner, serve over cooked brown rice. When shopping for simmer sauce, look for one with 400 mg of sodium or less and check the ingredient list for cream or fish sauce if you want to keep this vegan. If you like a spicy kick, add a few dashes of your favorite hot sauce at the end.

Easy Salmon Cakes

These healthy salmon cakes are a delicious way to boost your intake of omega-3s. It is also a great way to use convenient canned (or leftover) salmon.

One-Pan Roasted Chicken Legs with Citrus & Star Anise

Jacob Fox

Whole chicken legs make a beautiful presentation, but you can opt for drumsticks or chicken thighs—just watch the timing, as they'll be ready a little faster. This recipe only uses one skillet to help you cut down on cleanup. Serve with bok choy and rice to soak up all the delicious sauce.

Chicken & Kale Taco Salad with Jalapeño-Avocado Ranch

This healthy, super-fast salad recipe swaps out romaine for kale, giving you more than 10 times the vitamin C. Easy flavor hacks like store-bought ranch and pickled jalapeños help make a creamy, tangy and spicy dressing you'll want to drizzle on everything from salad to sliced veggies and shredded poached chicken.

One-Pot Pasta with Tuna

Joy Howard

Use the one-pot pasta cooking method to make this tuna pasta recipe that calls for just 5 ingredients and is ready in just over half an hour. For extra crunch and a tuna noodle casserole feel, sprinkle this speedy pasta dish with toasted whole-wheat panko breadcrumbs.

Shirataki Noodles with Chicken, Feta & Tomato

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall

We pair shirataki noodles with feta and tomatoes in this quick and vibrant dinner recipe. The tomatoes release their juices to create a glossy sauce that clings to the noodles and carries with it the flavors of garlic, oregano and basil. Crumbled feta and Kalamata olives add a briny punch.

Sautéed Striped Bass with Lemon and Herb Sauce

Greg Dupree

If you find sea bass to be strong-flavored, remove the pan drippings from the skillet before making the sauce for a milder final product. The wine-butter sauce is a good complement to the dish, especially with caramelized lemon notes.

20-Minute Chicken Cutlets with Creamy Pesto Sauce

Serve these creamy pesto chicken cutlets over your favorite pasta or zucchini noodles. This easy dinner recipe is sure to become a new family favorite.

One-Pot Pasta With Spinach & Tomatoes

Caitlin Bensel

This one-pot pasta dinner is simple, fresh, and healthy—what's not to love? Cooking the pasta right in the sauce saves time and cleanup while infusing the noodles with more flavor. This speedy recipe is also endlessly adaptable, and lends itself to plenty of easy ingredient swaps (make sure to check out the clever riffs below). Change up the spinach for any vegetables you have on hand such as sliced zucchini and mushrooms, or add leftover chicken or cooked and crumbled sausage. We've happily embraced whole-wheat spaghetti as a healthier alternative to white pasta; it works especially well in this one-pot application.

Skillet Chicken with Orzo & Tomatoes

Victor Protasio

In this healthy chicken recipe, chicken thighs are infused with lemon, garlic and herbs and paired with orzo that's perfectly al dente. Charred tomatoes and onions add full flavor to complete this easy, one-skillet dinner.

Greek Salad with Edamame

Edamame adds protein to the classic Greek salad: romaine, tomatoes, cucumber, feta and olives. Serve with toasted pita brushed with olive oil and sprinkled with dried oregano or za'atar.

One-Pot Garlicky Shrimp & Broccoli

Photography: Kelsey Hansen; Food Styling: Greg Luna

Shrimp and broccoli cook quickly in this easy, one-pot recipe, making it perfect for busy weeknights. Serve this healthy shrimp recipe over whole grains or rice.

Cauliflower Fajita Skillet

Jacob Fox

Thinly sliced cauliflower florets mimic the signature shape of fajita meat in this dish. We cook it in a cast-iron skillet for that tableside sizzle you'd get at a restaurant.

Chicken Cutlets with Sun-Dried Tomato Cream Sauce

Though a chicken cutlet may be a chicken breast cut in half, this recipe shows how to make chicken cutlets with double the deliciousness. A jar of sun-dried tomatoes does double duty for this healthy dinner idea. The flavorful oil they're packed in is used to sauté the chicken, and the tomatoes go into the cream sauce.

Pineapple Tofu Stir-Fry

At last--a sweet-and-sour dish with a fresh, not cloying, taste. Add a pinch of crushed red pepper, a splash of chile-garlic sauce or a dash of hot sauce to give it a little heat.

Chicken Club Wraps

Whole-wheat tortillas provide a tasty twist in this quick grilled chicken breast recipe that combines all the elements of a classic club sandwich into a wrap. Serve with extra napkins.

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Halloumi recipes - Good Housekeeping uk

Halloumi is one of our favourite ingredients. You can't beat this wonderful cheese that hails from Cyprus - it's salty, it's squeaky and it becomes irresistible when grilled and crunchy on the outside.

Halloumi is made with a combination of goat's and sheep's milk so has a lovely tangy flavour to it and it works really well in an array of dishes.

We love having it for

breakfast, lunch or dinner but it particularly pairs well with fresh fruit and veg like avocado, peas, watermelon and pomegranate.

We've pulled together our favourite halloumi recipes - from classic crunchy halloumi fries, salads, burgers, fritters, to an indulgent curry (which makes a great substitute to paneer).

If you want to know where to buy the best supermarket halloumi - we've found it!

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Yotam Ottolenghi on cooking with steam – recipes - The Guardian

In the kitchen, as in life, there are some things I simply rarely get around to doing, or cooking, or using all that much. So much so, in fact, that I often forget just how satisfying and delicious they can be. Cooking food with steam is a good example: I know I love it, but it sometimes takes a whole steamed meal to remind myself of the fact. Today’s recipes are unashamedly a few steps up from a simple plate of steamed greens, but they make a satisfying and delicious bank holiday project.

Sticky rice, pork and prawn balls with Shaoxing dipping sauce (pictured top)

These sticky rice balls, which in their native Hunan region are known as pearl sticky rice balls, are a type of dim sum that are often served on celebratory occasions. Ideally, cook them in a stack of Chinese steaming baskets; if you have only one basket, however, steam them in batches and serve as they are ready. If you’d like to get ahead, make the balls a day before, refrigerate and roll in the rice just before steaming.

Prep 25 min
Soak 2 hr+
Chill 30 min+
Cook 1 hr
Makes 22, to serve as part of a dim sum spread

25g dried shiitake mushrooms, soaked in 100ml hot water, then drained and finely chopped – reserve 2 tbsp of the soaking liquid
1 tbsp olive oil
½ tsp soy sauce
300g Thai sticky rice, soaked for at least 2 hours, or overnight
300g white cabbage leaves – the tougher outer leaves work best here
3 tsp mixed black and white sesame seeds

For the prawns
11 raw king prawns (120g), each cut in half widthways
2 tsp Shaoxing rice-wine vinegar
2 tsp cornflour
Fine sea salt

For the pork filling
260g unsmoked bacon lardons
4 tbsp olive oil
1 tbsp Shaoxing rice-wine vinegar
15g fresh ginger, peeled and finely grated
4 tsp cornflour
½ tsp ground white pepper
1 tsp sesame oil
¼ tsp soft brown sugar
200g pork mince
5 spring onions (or 75g chives), thinly sliced – set aside 10g of the green parts to garnish
70g fine green beans, topped and finely sliced

For the dipping sauce
60ml soy sauce
3 tbsp Shaoxing rice-wine vinegar
15g soft brown sugar
2 tsp sesame oil

Put the drained, chopped shiitake and a tablespoon of olive oil in a small saucepan on a medium-high heat, and cook for six or seven minutes, until dark and almost completely crisp. Off the heat, stir in a half-teaspoon of soy sauce, then leave to cool.

Put the prawns in a small bowl with the vinegar, cornflour and a quarter-teaspoon of salt, toss to coat, then refrigerate.

Now for the pork filling. Put the lardons and two tablespoons of olive oil in a food processor and blitz smooth. In a small bowl, combine the reserved mushroom soaking liquor, the vinegar, ginger, cornflour, pepper, sesame oil, sugar and half a teaspoon of salt, then tip into the food processor, add the pork mince and blitz for two minutes, to make a paste. Scrape into a bowl, add the crisp shiitake, spring onions and green beans, and stir with a wooden spoon for a minute or two, until the mixture starts to form strands.

Separate the mixture into 30g balls – you should end up with 22 or so – and place these on a tray. Put the remaining two tablespoons of olive oil in a small bowl and, with oiled hands and working one by one, pat each ball into a flat disc on your palm. Put one piece of prawn in the middle, then fold in the edges and reform into a tight ball. Return to the tray and chill for 30 minutes, or overnight.

Half-fill a steamer pan with water, cover and bring to a simmer on a medium-high heat.

Drain the soaked rice and spread it out on a tray. Roll the chilled pork balls in the rice, pressing down gently so they get well coated. Divide the cabbage between the steamer baskets, arrange the rice-covered pork balls on top, cover and steam on a medium-high heat for 20 minutes. Lift the steamer baskets off the pan and set aside, covered with the lid or a tea towel, for 10 minutes.

Meanwhile, make the dipping sauce: whisk all the ingredients and two tablespoons of cold water in a bowl, then set aside.

Arrange the cabbage leaves and the pork balls on a platter, scatter the reserved spring onion greens and sesame seeds on top, and serve with the dipping sauce.

Steamed aubergines with cashew rayu

Rayu is a Japanese chilli oil, and this version features cashew nuts and shichimi togarashi, a Japanese chilli blend made up of seven essential spices and seasonings – look for it on the world food aisle of large supermarkets. Make double the amount of rayu, if you like: it will keep in a sterilised jar in the fridge for up to 10 days, and is a lovely condiment to have to hand for spooning over crisp fried eggs or stirred through greens.

Prep 5 min
Cook 40 min
Serves 4

60ml sunflower oil
3 spring onions, whites finely chopped, greens sliced lengthways and put in a bowl of cold water
35g raw cashews, roughly crushed in a mortar
10g fresh ginger, peeled and grated
1 tbsp white sesame seeds
50ml soy sauce
1 tbsp rice-wine vinegar
2 tbsp maple syrup
1 tsp shichimi togarashi
1 tsp paprika
2 large aubergines (600g), stems removed
Fine sea salt

To make the rayu, put the oil, spring onion whites, cashews and ginger in a medium pan on a medium heat, bring to a simmer and cook for two minutes. Add the sesame seeds, cook for another two minutes, or until the cashews have browned, then take off the heat and carefully stir in the soy sauce, vinegar, maple syrup, shichimi togarashi and paprika (you are adding cold liquid to hot oil, so it will bubble quite vigorously). Return the pan to the heat, simmer for two minutes more, until slightly reduced, then pour into a bowl and leave to cool to room temperature.

Cut the aubergines in half widthways, then cut each half into 7cm x 2cm batons. Put these in a large bowl with a teaspoon of salt, then transfer to a steaming basket (or a colander that will sit over a large saucepan) and set aside.

Fill a large saucepan or steamer with enough water to come 4cm up the sides, then bring it to a boil. Place the aubergine basket (or colander) on top of the pan of boiling water, cover to prevent the steam escaping, then turn down the heat to medium and leave to steam for 20 minutes, or until the aubergines are very soft but still hold their shape. Lift the basket (or colander) off the pan, transfer to the sink, uncover and leave to drain for five minutes. Set the basket (or colander) over a large bowl and leave to cool to room temperature.

Once cooled, transfer the aubergines to a large platter, drizzle over the rayu, top with the drained crisp spring onion greens and serve at room temperature.

Steamed banana sponge with anise butter syrup and salted peanuts

This is inspired by a dessert on traditional dim sum carts, whose sweet offering is often fairly plain, mainly to offset all the savoury dim sum you’ve just eaten. If your steamer basket isn’t big enough to hold a 19cm cake tin, use ramekins or individual cake moulds instead. Just make sure to trim the bananas to fit the bases.

Prep 25 min
Cook 40 min
Serves 6-8

3 large eggs
60ml vegetable oil, plus 1 tsp extra for greasing
120g coconut palm sugar, or soft brown sugar
1½ tsp vanilla bean paste
⅛ tsp fine salt
80ml whole milk
20g custard powder
120g plain flour
2 tsp baking powder
3-4 bananas (425g), peeled and cut in half lengthways
200ml double cream
100g Greek yoghurt
100g roasted and salted peanuts, roughly chopped

For the butter syrup
100g coconut palm sugar, or soft brown sugar
⅔ tsp ground star anise
¼ tsp fine sea salt
60g room-temperature unsalted butter, cut into cubes

Put the eggs, oil, sugar, vanilla and salt in the bowl of a stand mixer fitted with a whisk attachment, then beat on medium-high speed for 10 minutes, until fluffy and doubled in size. With the whisk still going, slowly pour in the milk, then whisk for another 30 or so seconds, until it’s fully incorporated.

Put the custard powder, plain flour and baking powder in a medium bowl, mix to combine, then sieve into a second bowl. Sieve a sixth of the flour mixture into the egg mixture, then fold it in with a whisk, taking care not to knock out too much air. Repeat until all the flour mixture has been added (adding it in stages like this helps prevent lumps forming in the batter). Cover with reusable kitchen wrap and set aside for 30 minutes.

Meanwhile, make the butter syrup. Put the sugar, star anise, salt and 100ml cold water in a small saucepan on a medium-high heat and cook for seven to 10 minutes, until it’s bubbling furiously and reduced by half. Stir in the butter, then take off the heat.

Grease and line a round 19cm cake tin. Pour in 100ml of the syrup, then arrange the bananas cut side down and slightly overlapping on top. Set aside until needed.

Half-fill a saucepan with water, cover and bring to a boil. Once boiling, turn down the heat to medium-high. Pour the batter on top of the bananas in the tin, then put it in a steamer basket. Put the basket on top of the pan, cover with a tea towel and then the lid, and steam for 35 minutes.

Take off the heat and leave to rest for five minutes, until cool enough to handle. You will now have a set but fluffy cake.

Meanwhile, put the cream and yoghurt in a bowl, and whisk for three or four minutes, to soft peaks.

Carefully run a palette knife or similar around the edge of the cake to loosen it from the tin and put a large flat plate on top. Invert the tin, tap gently to release the cake, then lift off the tin and peel off the paper. Gently reheat the butter syrup and pour it all over the top. Scatter over half the peanuts and put the rest in a small bowl.

Serve warm with the cream mix and extra peanuts on the side.

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How to turn aquafaba into doughnuts – recipe - The Guardian

Anything You Can Cook, I Can Cook Vegan boasts the title of Richard Makin’s new book. And it turns out that’s true: Makin, AKA School Night Vegan, is a genius recipe developer and blogger who creates wonderful plant-based dishes. His doughnut recipe caught my attention especially, because they’re made from one of my favourite byproducts, aquafaba. Here’s my wholegrain version.

Vegan wholegrain doughnuts

Richard Makin has made it his mission to reinvent and veganise classic recipes, from New England-style lobster rolls to nonna’s lasagne. His recipes are great fun and, importantly, they work, too.

It’s miraculous what the liquid from a tin of chickpeas is capable of, and these clever aquafaba doughnuts are a case in point. The aquafaba binds the dough, which puffs up into delicious, pillowy treats. I’ve tweaked Richard’s original recipe to make these doughnuts a whole food, and even made with wholegrain flour they are light and fluffy .

They’re best eaten fresh, so fry only as many asyou want to eat at a time. If need be, prove the rolled doughnuts in the fridge overnight or even freeze them (remove from the fridge or freezer and, when fully defrosted and doubled in size, they’ll be ready to fry).

Save any leftover oil for cooking other foods or to fry your next batch of doughnuts. Once cool, strain it through a fine sieve and/or a clean cloth, seal in a clean container and store. Use up any leftover cinnamon sugar, too, in a cup of chai or sprinkled over cereal.

Richard fills his cooked doughnuts with a scrumptious jam made with doughnut peaches, but experiment with your own fillings – my maple apple butter from last week goes really well with them, too.

Makes 10 mini doughnuts

150g wholemeal bread flour
80g fine plain wholemeal flour, plus extra for dusting
2 tbsp unrefined sugar
2 tsp easy-bake yeast
½ tsp sea salt
2 tbsp (30g) extra-virgin olive oil, plus extra for deep-frying
160g aquafaba (ie, the liquid from 1 tin of chickpeas)
50g unrefined sugar – I used rapadura sugar, but any will do
1 tsp ground cinnamon (optional)

In a stand mixer or bowl, combine the bread flour, plain flour, yeast and salt. Stir in the two tablespoons of oil and the aquafaba, and knead in the bowl for 10 minutes, until the dough turns from sticky to smooth and strong. Cover and leave to rise for an hour, until doubled in size.

Tip the dough on to a lightly floured surface, cut and shape into 10 balls, then space them well apart. Cover with a cloth and leave to prove for another hour, or doubled in size. Meanwhile, in a small bowl, mix the sugar and ground cinnamon, if using.

Put a small saucepan filled with 2cm oil on a medium heat, and bring up to 170C (if you don’t have a temperature probe, drop in a crumb of bread: when it bubbles to the surface, the oil should be ready). Carefully drop in the doughnuts one by one without overcrowding the pan, cook for a couple of minutes, until golden brown underneath, thenflip and cook until golden on the other side. If need be, turn down the heat to avoid burning the oil.

Lift out each doughnut as it’s cooked, immediately roll in the sugar, then transfer to a serving plate and leave to cool before eating.

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Pearl Couscous Salad Recipe - The Recipe Critic

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

This pearl couscous salad is just what you need for all of your summer potlucks. The couscous is cooked in vegetable broth to make it fluffy and flavorful, then it’s combined with fresh veggies, feta cheese, and a zesty lemon vinaigrette for the ultimate Mediterranean flavor combination!

Looking to switch up your summer salad game? After you make this pearl couscous salad, try quinoa salad or Greek orzo salad! They’re light and fresh but packed with hearty pasta and grains.

Pearl Couscous Salad

Pearl couscous (also known as Israeli couscous) is a bit bigger than regular Moroccan couscous. Because of this, it’s the perfect size for throwing into summer salads! If you’ve never tried this pearl-shaped pasta, you’re going to love it. When you cook it in broth (today I’m using vegetable) it becomes light, fluffy, and so flavorful!

Today’s pearl couscous salad recipe has a delicious Mediterranean twist. I added chopped cucumbers, tomatoes, and crumbled feta cheese, all coated in a wonderful lemon vinaigrette. And of course, every Mediterranean dish needs some fresh herbs, so this salad is filled with fresh chopped parsley. Trust me, this recipe is going to be a game-changer for all of your summer barbecues.

Ingredients Needed

Besides the couscous, this salad uses a lot of great ingredients. It’s jam-packed with fresh veggies and a homemade lemon vinaigrette you’ll love! I’ve linked my recipe below. You can also find exact measurements in the recipe card at the end of the post.

• Extra Virgin Olive Oil: For toasting your couscous in.
• Pearl Couscous: This is the star of the show, a small pasta made from semolina flour! Some debate whether it’s a grain or a pasta, but one thing is for sure- it adds the BEST texture to this salad!
• Vegetable Broth: Once the couscous is toasted, then it’s cooked in this broth to make it fluffy and add flavor. You can also use chicken or mushroom broth if you prefer.
• Lemon Juice: Because no Mediterranean recipe is complete without a splash of lemon juice!
• Garlic Powder: The savory flavor helps to balance out the lemon juice and vinaigrette.
• Salt and Pepper: Season to taste.
• Fresh Parsley: A great way to add an extra pop of flavor! You can also use basil, mint, or rosemary.
• English Cucumber: Cucumbers are a must for any summer salad. They have the best crunch and are so refreshing!
• Grape Tomatoes: Add a little color and sweetness to the pearl couscous salad.
• Red Onion: Chopped red onions add a tasty crunch and savory flavor to the salad.
• Crumbled Feta Cheese: For some tangy, cheesy flavor.
• Easy Lemon Vinaigrette: The best dressing to toss your pearl couscous salad in! It’s bright, tangy, and coats the couscous and veggies perfectly.

How to Make Pearl Couscous Salad

All you have to do is toast your couscous, then toss all of your ingredients together! It’s so simple! You’ll have it ready in less than 30 minutes.

1. Toast Couscous: Heat your olive oil in a medium saucepan over medium high heat. Add in your couscous and toast it in the oil for about 5 minutes, stirring occasionally.
2. Cook in Broth: Once the couscous is toasted, add in the vegetable broth, lemon juice, garlic powder, salt, and pepper. Bring the liquid to a rolling boil. Reduce heat to low, cover, and simmer the couscous for 13-15 minutes.
3. Simmer: Uncover the couscous and fluff with a fork. All of the liquid should be absorbed so continue to simmer for a few more minutes if there is liquid remaining. 
4. Prepare Vinaigrette: While the couscous cooks, prepare the vinaigrette by following the linked recipe and set it aside.
5. Remove From Heat: Once the couscous is fully cooked and tender, remove it from the heat. 
6. Add the cucumber, tomatoes, red onion, parsley, feta, and vinaigrette.
7. Toss and Serve: Gently toss to coat the ingredients and serve!

Tasty Variations

Like other pasta salads, this pearl couscous salad is super customizable. Swap out the dressing, use different veggies, the choice is yours!

• Use a Different Dressing: If you don’t want to use lemon vinaigrette for your pearl couscous salad, you can swap it out for things like Greek salad dressing, balsamic vinaigrette, or Green goddess dressing. You could also add a drizzle of tzatziki sauce if you’d like.
• More Mix-Ins: Feel free to throw in kalamata olives, sliced avocados, chickpeas, bell peppers, butternut squash, cauliflower, broccoli, pine nuts, or green onions to your pearl couscous salad.
• Add Herbs: Instead of parsley, try adding fresh mint or fresh basil for some aromatics and flavor!

Storing Leftover Pearl Couscous Salad

I feel like this pearl couscous salad almost tastes better the longer it’s stored. This allows the vinaigrette to sink into the pasta, giving it more flavor in each bite! This salad is also great for making ahead and taking on the go. That’s why it’s so perfect for potlucks!

• In the Refrigerator: Leftovers can be kept in an airtight container in the fridge for up to a week.

More Delicious Summer Pasta Salads

There’s a reason why pasta salads are a staple at any barbecue or potluck. They’re easy to make, easy to store, and always a hit with the guests! If you need some salad inspiration, here are a few easy recipes to try out!

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• Heat your olive oil in a medium saucepan over medium high heat. Add in your couscous and toast it in the oil for about 5 minutes, stirring occasionally.

• Once the couscous is toasted, add in the vegetable broth, lemon juice, garlic powder, salt, and pepper. Bring the liquid to a rolling boil. Reduce heat to low, cover, and simmer the couscous for 13-15 minutes.

• Uncover the couscous and fluff with a fork. All of the liquid should be absorbed so continue to simmer for a few more minutes if there is liquid remaining.

• While the couscous cooks, prepare the vinaigrette by following the linked recipe and set it aside.

• Once the couscous is fully cooked and tender, remove it from the heat.

• Add the cucumber, tomatoes, red onion, parsley, feta, and vinaigrette. Gently toss to coat the ingredients and serve!

• Leftovers can be kept in an airtight container in the fridge for up to a week.

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Serves: 8

Calories220kcal (11%)Carbohydrates37g (12%)Protein7g (14%)Fat5g (8%)Saturated Fat1g (5%)Polyunsaturated Fat1gMonounsaturated Fat3gCholesterol4mg (1%)Sodium763mg (32%)Potassium151mg (4%)Fiber3g (12%)Sugar2g (2%)Vitamin A489IU (10%)Vitamin C7mg (8%)Calcium42mg (4%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Side Dish

Cuisine Mediterranean

Keyword israeli couscous salad, pearl couscous salad

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6 Yummy Steamed Desserts You Can Easily Make At Home (Recipes Inside) - NDTV Food

Easy Steamed Dessert Recipes: When we think of making desserts at home, we have to take into account many factors: ingredients, techniques, baking/setting time, equipment, etc. Thinking about all these criteria can be rather daunting, especially for beginners. Maybe some of us feel like abandoning the idea altogether. But there are easier ways to make sweet treats at home. One option is to prepare steamed delicacies, without the hassle of baking, churning and other time-consuming methods. Traditionally, many desserts have been designed using a stovetop steamer - no fancy equipment is required! Here are a few quick recipes to get started:
Also Read: Kitchen Hacks: How To Steam Food At Home Without A Steamer

Here Are 6 Yummy Steamed Desserts You Can Easily Make At Home:

1. Bhapa Doi

This traditional Bengali dessert is made using hung curd. Popular during festivals, it is often flavoured with cardamom, saffron, rose, mango, etc. Bhapa Doi can be ready in as less as 30 minutes. Click here for the full recipe.

2. Steamed Sandesh

_{Sandesh is a popular Bengali sweet that can be steamed too}

Sandesh is one of the most famous Bengali sweets and this steamed version is every bit as delicious as the regular one. This milk-based dessert is flavoured with cardamom and dry fruits. This sandesh is too wholesome to miss. Here's the complete recipe. 

3. Kharvas

Kharvas is a Maharashtrian delicacy with a subtle taste. This custard-like dessert can be flavoured with cardamom, nutmeg and/or saffron. You need 5 basic ingredients to make this yummy treat. Find the full recipe here.

4. Bread Pudding

_{Bread pudding is an amazing dessert you don't need to bake}

If you're in the mood for a classic pudding, then bread pudding is the way to go. There are different versions of this dessert, but the simple vanilla one will always be wholesome. Don't forget to add some raisins to make it more tempting. Here's the complete recipe.

5. Honey Sponge Cake

Who said you always need an oven to make cakes? This special sponge cake is a steamed indulgence you'll want to make again and again. Honey gives any dessert a wonderfully irresistible taste - and this one is no different. Pro-tip: drizzle it with some chocolate sauce once ready. Click here for the recipe.

6. Patholi

Coming back to traditional desserts, patholi is another must-try. This Mangalorean sweet is unique because it is steamed in haldi leaves. Patholi is made using rice, coconut, jaggery and cardamom powder. Click here to learn more about it and read the recipe.

Steamed desserts are a convenient way to enjoy sweet treats without putting in too much effort. Which of these recipes are you going to try first?
Also Read: 8 Maharashtrian Desserts That Are Too Yummy To Miss (Easy Recipes Inside)

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About Toshita SahniToshita is fuelled by wordplay, wanderlust, wonderment and Alliteration. When she is not blissfully contemplating her next meal, she enjoys reading novels and roaming around the city.

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Turkish peppers, tomatoes and eggs: how to cook the perfect menemen – recipe - The Guardian

Being good Guardian readers, I’m sure you’re all familiar with shakshuka – the north African egg dish that first conquered Israel, and then brunch menus around the world (with a little help from one Yotam Ottolenghi), but you may be less familiar with the (arguably superior) Turkish version, menemen, for which the eggs tend to be stirred into the sauce, rather than simply cooked on top.

“Quick, simple and tasty,” Ghillie Basan writes in her Classic Turkish Cooking, this chunky, tomato-rich stew is something you’ll find in “bus stations, train stations and ports anywhere there is passing trade”. According to Yasmin Khan, it derives its name from the Greek menemnos, “meaning to ‘flood’ or ‘overflow’”, which, as she observes, “makes sense when you see a pan of menemen with its eggs flooded in juicy, sweet tomatoes, just waiting for you to scrape up with some freshly baked pide ekmek”. But, as Somer Sivrioglu explains, though it’s a famous breakfast dish in Turkey, “no one can agree on the perfect version. It varies from village to village and from house to house – even in the Aegean town called Menemen, which is not necessarily its place of origin.” With that in mind, take today’s recipe as my humble contribution to the debate.

The vegetable base

Peppers and tomatoes are the soul of this dish – though green pepper haters, who seem to be legion (on social media, at least), will be disappointed to discover that they seem to be the most popular choice, what with Turkey being an enthusiastic consumer of peppers of all shapes and colours, including the long, slim, pale green sivri biber (literally “hot pepper”, though they vary in pungency) called for by Özlem Warren in her book Özlem’s Turkish Table. These are easily found anywhere that caters to Turkish or Balkan communities, though, if you’re averse to heat, you could swap in the paler green carliston peppers suggested by Basan, or the larger, deeper green, flatter bullhorn/romano peppers mentioned by Sivrioglu in Anatolia, which he co-authored with David Dale, though those are usually sold red in the UK.

J Kenji López-Alt allows that most (English language) home recipes call for a green bell pepper, but, he writes, the best menemens are made “with an entirely different type of green pepper: one that’s thinner, less grassy, with a touch more bitterness and a distinct heat.” He lists Japanese shishito, Chinese long, green horned or padrón peppers as decent substitutes for the Turkish sort, only the last of which are available in my local supermarket. (If you can find only bell peppers, you might want to also add a green jalapeño or another mild chilli, for heat, as Basan recommends.)

Khan’s recipe in Ripe Figs, her book on the cooking of the eastern Mediterranean, is the only one I find that calls for a red pepper. It makes her dish beautifully rich and sweet, but I miss the bitter warmth that the green variety brings to proceedings – if you’re less of a fan, however, you may be reassured to know that you have options. I’m more taken with Khan’s generous hand with the tomatoes; she uses six for two people, which is more than double the amount called for in most other recipes. Not only does this give her dish bags of flavour, but it also helps keep it fairly liquid, which is important, because, as far as I can tell, the worst crime a menemen can be accused of is being dry.

The late Jeremy Round cautions readers of his book The Independent Cook not to even consider making this dish with tinned tomatoes, though in fact López-Alt and Basan both allow them as a substitute for the fresh kind. As someone who steers clear of fresh tomatoes for much of the year, I can usually be relied upon to back the tinned sort, but here they’re too jammy and not acidic enough to be a truly satisfactory stand-in, though if that’s all you have available, they are, of course, better than nothing. That said, Warren confirms that “juicy ripe tomatoes work best, [and] if tomatoes [are] on the less ripe side, some folk may also add a bit of tomato paste to give it depth”.

I also rarely bother to peel tomatoes when instructed, but again, because the aim here is to create a sort of egg soup (bear with me), in which the tomatoes have broken down entirely, bits of floating skin could be fairly regarded as a nuisance. Peeling and chopping isn’t much of a faff, but I’ll be honest, it’s easier still to grate them.

Round is the only one who omits onions, with most people going for the yellow sort, with the exception of Sivrioglu, who uses red, and Warren, who calls for spring onions. I’m torn; l love the sweetness of fried onions, but the grassy sharpness of the spring onions appeals to me more at breakfast time. If you prefer the yellow or red ones, then peel, finely dice and add to the pan at the same time as the peppers.

The seasoning

Warren’s spicing is the most minimal; just a couple of teaspoons of Turkish red pepper flakes, also sold as pul biber or aleppo pepper – described by Sue Quinn as “gently fruity, slightly salty red chilli flakes with a soft kiss of heat” in her recent exploration of the impact of ongoing conflict in Syria on its cultivation. If you don’t have any stockists near you, it’s easily found online, but you can, as both Khan and López-Alt suggest, use paprika instead, or the hot chilli flakes that Warren tips as a substitute. It is delicious stuff, though, and well worth seeking out for myriad uses.

Khan and López-Alt both also include oregano, which I like, but which certainly seems to be an optional extra, and Khan garlic, which, while always welcome, isn’t strictly necessary here. (Depending on the ripeness of your tomatoes, you not need the sugar in her recipe either, but taste and see.)

The eggs

Interestingly, Basan’s recipe fries the eggs in the sauce, which results in a dish more reminiscent of shakshuka and which one correspondent tells me is known as “bus station menemen”, but I prefer the more common, scrambled version. The trick seems to be to keep the eggs as soft and moist as possible – this isn’t huevos a la mexicana, or even scrambled eggs with peppers and tomatoes, as much as an egg-thickened tomato soup, which means the heat should be low and you should take the pan off before the eggs are done to your taste. Sivrioglu prefers his eggs “stirred not scrambled”, so the white and yolk stay fairly distinct, something also cited as important by Serious Eats and several YouTube videos, but as someone who thinks egg white is always improved by fat, I prefer, like Warren and YouTuber Uncle Hajji, to mix them together. Each to their own, however, so I’ve given both methods below.

López-Alt has some advice for getting “the soft texture just right” – he lifts out half of the base before adding the egg, then stirs it back in at the end, when it will “instantly cool the mixture, preventing the eggs from overcooking”. This is a useful tip if you’re making smaller amounts, because the shallower depth of liquid in the pan will cause it to evaporate faster, though it’s probably unnecessary if you’re cooking for two or more.

The cooking medium, method and extras

Oil, either vegetable or olive, is the most common fat used – and plenty of it for the best results – but Basan, Khan and Warren also use butter for extra flavour. Though optional, if you add it, I’d suggest doing so once the peppers have softened, as in Hajji’s extremely wholesome 13-minute video on the subject, so it doesn’t burn.

This is one of those recipes where the method is almost more important than the ingredients; it also requires a bit of judgment on your part, because it’s impossible to give precise timings for different pans and stoves. You need to cook down the tomatoes until they create a thick sauce, but not so much that they dry out, or the eggs will cook on the base of the pan instead of poaching in the sauce, and making an entirely different thing. For this same reason, I’d advise using the smallest frying pan you can comfortably fit everything into.

Warren stirs white cheese into her dish, which is a nice idea if you want to bulk it out, particularly as a brunch or lunch dish, while Basan tops hers with a seriously garlicky yoghurt sauce, which, again, may or may not be to your taste at breakfast time.

I don’t think menemen strictly requires any greenery, but a fistful of chopped parsley, which seems most traditional, coriander or chives, as given by Khan as alternatives, certainly won’t do any harm, and will add a pleasing flash of colour. Really, however, the true beauty is in the eating.

Perfect menemen

Prep 10 min
Cook 15-20 min
Serves 2

4 ripe tomatoes, about 200g
About 90g green peppers, preferably a slightly hot variety such as sivri biber or padrón, or a mix of green peppers and 1 mild chilli
2 spring onions, or 1 small onion
2 tbsp vegetable or olive oil
Salt
1 tbsp butter
1 tsp pul biber/aleppo pepper, or ½ tsp ground paprika
½ tsp dried oregano (optional)
A pinch of sugar (optional)
4 eggs
A little chopped parsley, coriander or chives, to finish (optional)

Cut the tomatoes in half and grate them; discard the skins.

Cut the peppers in half, remove and discard the stems, seeds and pith, then cut the flesh into thin slices (if your peppers are very slender, you can just slice them, seeds and all).

Trim the spring onions and cut both white and green parts into chunky slices (or peel and finely dice the yellow or red onion).

Put the oil in a medium frying pan on a medium-low heat, then saute the peppers, along with a good pinch of salt, and the yellow/red onion, if using, for about five minutes, until soft.

Stir in the butter, spring onions, if using, pul biber and oregano, if using, fry, stirring, for a couple of minutes more, then add the tomatoes, plus a pinch of sugar, if you think they’ll need it.

Simmer gently until the colour of the tomatoes darkens and some, but not all of the liquid has evaporated.

Meanwhile, crack and beat the eggs, unless you’d prefer to keep the two parts separate, in which case crack them whole into the pan and stir them only a little to break the yolks without scrambling them.

Stir (or crack) in the eggs and cook, stirring, until the mixture has firmed up slightly, but not entirely. Top with herbs, if using, and serve with fluffy bread.

• Menemen: though breakfast shouldn’t be a competition, is it, in fact, the best egg dish going – and if so, what’s your perfect version? And what other personal or regional variations are worth a try?

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