20+ Best New Fall Dinner Recipes - EatingWell

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20+ Best New Fall Dinner Recipes  EatingWell

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8 quick and easy sandwich recipes for school and office lunches - The Washington Post

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8 quick and easy sandwich recipes for school and office lunches  The Washington Post

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Special recipes for Raksha Bandhan - India New England

New Delhi– When it comes to cooking for special occasions, it’s a good idea to prepare ahead of time, giving you more time to spend with your family rather than dealing with the details of meal preparation. The most valuable gift you can give yourself when cooking for special occasions is the time required to enjoy the special occasion.

Chef Manish Mehrotra curates special recipes:

Almond Cinnamon Tart

Ingredients:

. Almond flake (1 cup)

. Monaco biscuit (150 gm)

. Cinnamon powder (2 gm)

. Fine sugar (200 gm)

. Fresh cream (200 ml)

. Unsalted butter (60 gm)

Method:

. Roast the almond flake in preheated oven at 180 degrees Celsius for 4 minutes or till golden in colour.

. For toffee sauce, caramelise sugar, add 40 gms of butter followed by cream and thoroughly mix it.

. For monaco crumble, crush biscuits and mix 20 gm of butter with it. spread this mixture in a 6inch mould and bake at 160 degrees Celsius for 10 min.

. In a bowl mix, roasted almond slivers and toffee sauce and pour this mix over biscuit crumble in the mould.

. Bake the mix set in mould in a preheated oven at 180 degrees Celsius for 15 min.

. Serve once done and demould the tart. Serve with vanilla bean ice cream.

Masala Almond Tabbouleh

Ingredients:

Couscous (1/2 cup)

. Boiling water (1 cup)

. Finely chopped, onion (1/2 cup)

. Finely chopped, tomato (1/2 cup)

. Finely chopped, parsley (1 cup)

. Finely chopped, mint (1/4 cup)

. Fresh pomegranate seeds (4 tbsp)

..Lemon Juice (2tbsp)

. Finely chopped, green chillies (1 tsp)

. Olive oil (2 tbsp)

. Toasted almond flakes (1/3 cup)

. Chaat masala (1 tsp)

. Salt (to taste)

Method:

. Bring water to a boil. Add salt to taste and couscous. Remove from heat and place lid. Keep aside for 15 to 20 minutes. Remove lid and use a fork to loosen the fluffy bulgur/couscous. Keep aside.

. In a bowl, add chopped onions, chopped tomatoes, chopped parsley, chopped mint, olive oil, lemon juice, green chillies, almonds, pomegranate seeds and chaat masala. Mix well.

. Add the couscous and mix. Serve immediately.

Recipes by Voltas Beko

Pea Pancake

Remember how mom would add peas to pancakes to help some veggies go down our systems? If yes, then this is the best recipe that you and your sibling can bond over while recollecting those good old days.

. Serves: 2-4 I Duration: 30 mins

Ingredients:

. 500 g peas and baby spinach

. 1/4 avocado

. 140 g corn flour

. 2 eggs

. Olive oil

. Tablespoons of water if needed

Steps:

. In a cooking pot with boiling water, cook the peas and spinach for 1 minute

Pour avocado, flour, eggs, olive oil and peas into a food processor. Mash and add water if needed to make a creamy batter.

. Add olive oil to a frying pan. Add a tablespoon of the batter. Fry over low heat until the batter browns, then flip it over to the other side.

. To make even healthier pancakes, you can take a large tray and spray some oil to the surface and place your pancakes on them.

. Microwave the chillas on high for 2 minutes. Repeat steps 2 and 3 to make 9 more chillas in 3 more batches. . The Voltas beko microwave has a large turntable that allows you to maximise your cooking space and make many chillas in no time!

Banana Coconut Milkshake

This milkshake was not only the best part of summer vacations spent together, but also how the siblings competed against each other to see who finished their milk first!

. Duration: 10 mins I Serves: Per person

Ingredients:

. 1 large banana

. 1 spoonful pure cocoa

.1 spoonful maple syrup

. 1 50 ml coconut milk

Steps:

. Place all the ingredients in a mixer

. Mix until the liquid is uniform

.Vary thickness by adding more or less coconut milk

. Once ready, store it in the Voltas Beko refrigerator with StoreFresh Technology to lock in the freshness

Fruit Ice Cream

One of the best memories with our siblings was doing things together- both productive and unproductive. This recipe will definitely remind you of the holidays when you both wanted to scream for Ice Cream.

Ingredients:

. Frozen banana

. Other fleshy fruit: Mango, strawberry, peach, blueberry

. Optional: yogurt, soy yogurt, whipped yogurt

. Toppings: shaved dark chocolate, dried fruits, grated coconut, sunflower seeds, fruit cubes

Steps:

. Cut fruit into cubes or slices, remove peel, stones, and seeds, and freeze them.

When ready to eat, pour banana slices into the food processor and whip until it has the consistency of ice cream.

. Add the rest of the fruit and whip again. Cream should be at least 50% banana for good texture. And what is even more important in this recipe is to use freshest of fruits! Voltas Beko refrigerators now come with HarvestFresh that keeps the fruits and vegetables in their natural original environment long after it’s been harvested, preserving their vitamins and freshness for longer.

. Top with desired toppings.

. Prepare it when ready to eat it or 15 minutes before, at most, and keep in the freezer; otherwise, instead of a creamy texture it will be hard ice. (IANS)

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Freezer Meals and Recipes to Cook for New (and Tired Parents) - The New York Times

A collection of ready-to-eat meals is almost as good as a full night’s sleep.

Nothing can prepare someone for the level of exhaustion and elation that accompanies the early days of parenthood. But helping stock a friend’s freezer with delicious, nourishing dishes that need just a few minutes in the oven or microwave can certainly help.

A few tips: Before whipping up a freezer feast for friends, make sure there’s room in their freezer to accommodate it. For recipes that serve more than two, consider preparing half to eat soon and packaging the other half to be frozen and eaten at a later date, or divide a six-serving recipe into three meals by packing them in three two-serving containers. Use containers you don’t need returned, and label them with the dish’s name, instructions and maybe a little note — something like “You’re doing great, Dad!” or “What a lucky kid to have you as a mom.” Becoming a parent is a wild, and at times, lonely road. A little Post-it pep talk can go a long way.

1. Chicken Parmesan

Andrew Scrivani for The New York Times

Melissa Clark’s take on the classic Italian American casserole of fried, breaded chicken covered with tomato sauce and gooey cheese is cozy and satisfying. You can use pork or veal in place of the chicken, or, if you’re cooking for vegetarians, there’s always eggplant Parmesan or lasagna.

Recipe: Chicken Parmesan

2. Easy No-Yeast Cinnamon Rolls

David Malosh for The New York Times. Food Stylist: Simon Andrews.

These cinnamon rolls, which were adapted from “At Home With Magnolia: Classic American Recipes From the Owner of Magnolia Bakery” by Allysa Torey, don’t take as long to make as the traditional sort because they use baking powder and baking soda instead of yeast. Make a double batch, then gift one and freeze the other for your future lazy Sunday self.

Recipe: Easy No-Yeast Cinnamon Rolls

3. Arroz con Pollo

Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

With chicken, rice and vegetables, Von Diaz’s arroz con pollo is a complete meal (or two) in and of itself. Boneless chicken thighs work best here — boneless breasts don’t have enough fat or flavor — but you can also use bone-in chicken thighs.

Recipe: Arroz con Pollo

4. Texas Sheet Cake

Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.

Hot tip: Make friends with Genevieve Ko. Why? Because when you have a baby, she will appear at your house with slices of this cake stacked between wax paper in Tupperware. “Frozen, the slices are like fudgy brownies,” she said.

Recipe: Texas Sheet Cake

5. Cheese Enchiladas

Chris Simpson for The New York Times. Food Stylist: Maggie Ruggiero. Prop Stylist: Sophia Pappas.

Cheesy heaven in a 9-by-13 pan, these Tex-Mex enchiladas from Bryan Washington will make everyone in the house happy. Include a jar of salsa, a container of sour cream and other toppings that’ll keep for a while with your delivery.

Recipe: Cheese Enchiladas

6. Best Black Bean Soup

Jessica Emily Marx for The New York Times

“I have made lifelong friends with this soup,” wrote Julia Moskin, and we believe her. Black beans, also known as turtle beans, make a complex, silky broth, so it doesn’t need meat for seasoning like some bean soups do. This recipe calls for chipotle chiles, but ground cumin and ground coriander are a milder substitute. Make a batch of cornbread — cut into wedges and plastic-wrapped so they can be frozen and thawed as needed — to go alongside.

Recipe: Best Black Bean Soup

7. Jordan Marsh’s Blueberry Muffins

Blueberry muffins.Jim Wilson/The New York Times

New parents spend a lot of time holding their little people, so any foods that can be eaten easily with one hand — trail mix, muffins, cookies, hand pies, etc. — are a great idea. These gorgeous, pillowy-soft muffins, a recipe Marian Burros received from a reader in 1987, are tender and sweet, perfect for a 4 a.m. breakfast or a late-night feeding snack.

Recipe: Jordan Marsh’s Blueberry Muffins

8. Creamy Baked Macaroni and Cheese

Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.

Eric Kim reverse-engineered the much-loved Stouffer’s macaroni and cheese, and for that, we love him forever. It’s so rich and creamy that it’s a meal on its own. Whatever you do, don’t skip the Velveeta! It has sodium citrate, which prevents the sauce from separating.

Recipe: Creamy Baked Macaroni and Cheese

9. Hot Honey Nut Mix

Joseph De Leo for The New York Times. Food Stylist: Monica Pierini.

Technically not a meal, but for a harried new parent with only one free arm, a big handful of this spicy-sweet mix from Ali Slagle counts. Make two batches: One to snack on now, and one to store in the freezer for later. You can eat it straight from the freezer, but the flavors are better if you let it come to room temperature first.

Recipe: Hot Honey Nut Mix

10. Slow Cooker Ribollita With Smoked Mozzarella Toasts

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Pack as much seasonal produce as you can into this Italian vegetable soup from Sarah DiGregorio for a delicious and nourishing vegetarian meal that will delight new parents who’ve been subsisting on dry cereal and takeout. (Here are stovetop and Instant Pot versions as well.)

Recipe: Slow Cooker Ribollita With Smoked Mozzarella Toasts

11. Chocolate Chip Cookies

Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

Make a batch of this chocolate chip cookie dough from David Leite (or any drop cookie dough, really), roll it into balls and freeze them in layers separated by parchment or wax paper in an airtight container. Whenever the desire strikes, new parents can bake off a cookie directly from the freezer. Write the baking instructions on an index card and tape it to the top of the container.

Recipe: Chocolate Chip Cookies

12. Toor Dal (Split Yellow Pigeon Peas)

Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

“I make a really big pot of dal or khichdi and batch it into quart containers to freeze — always a hit with new moms!” Priya Krishna wrote. She recommends this dal recipe from Tejal Rao. Send along a few containers of cooked rice, which can also be frozen.

Recipe: Toor Dal (Split Yellow Pigeon Peas)

13. Shrimp Fried Rice

David Malosh for The New York Times. Food Stylist; Simon Andrews.

This quick shrimp-fried rice from Eric Kim smartly employs the use of one of our favorite shortcut ingredients: frozen vegetables. You can also make it with chunks of boneless chicken, but adjust your cook time accordingly. To reheat frozen rice, add a splash of water and stir the rice to break up chunks, then gently heat in the microwave or on the stovetop until warmed through.

Recipe: Shrimp Fried Rice

14. Turkey Chili

Julia Gartland for The New York Times

Chili is a near-perfect food for sharing. This one, from Pierre Franey, is easy to make in large batches and to adjust spices for differing palates. It also tastes better the second day, freezes like a charm and can be repurposed into a topping for baked potatoes, nachos or chili dogs.

Recipe: Turkey Chili

15. Lemon Bundt Cake

Ryan Liebe for The New York Times. Food Stylist: Victoria Granof.

This lemon cake from Yossy Arefi is the ultimate lemon cake. It contains the zest, juice and flesh of the fruit, so it’s tender, moist and delightfully lip-puckering. Bake it, slice it, then individually wrap the slices before freezing, so tired parents can defrost a slice or two whenever they need a little bit of sunshine.

Recipe: Lemon Bundt Cake

16. Skillet Chicken Potpie

Craig Lee for The New York Times

Divide Alison Roman’s recipe for chicken potpie into two smaller pans before topping with pastry and baking. Once cool, wrap well with plastic wrap and foil, and freeze. Ta-da! Two meals for the new family.

Recipe: Skillet Chicken Potpie

17. Chicken Miso Meatballs

Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.

Crumbled Ritz crackers are the secret to these rich, tender meatballs from Kay Chun (but plain bread crumbs or even old-fashioned oats work, too). Once baked, layer them between parchment and freeze. Stir together the sauce in a small, lidded jar — two parts soy sauce to one part distilled white vinegar, sliced scallions and red-pepper flakes if you like — and pair with a salad that’ll keep for a few days like Genevieve Ko’s kale salad with plums.

Recipe: Chicken Miso Meatballs

18. Slow Cooker BBQ Pulled Pork

Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

If you want to contribute something, but you don’t have the time, then this is the recipe for you. Rub a boneless pork shoulder with a simple spice rub, toss it into a slow cooker, pour over a can of Dr. Pepper, root beer, cola or birch beer, then let it cook on low until the meat collapses and shreds easily. Toss with your favorite barbecue sauce and pile it into a big Tupperware container. Pick up a package of buns and a container of slaw from the store, and voilà, you’re the best friend ever.

Recipe: Slow Cooker BBQ Pulled Pork

19. Bean and Cheese Burritos

Kate Sears for The New York Times. Food Stylist: Barrett Washburne.

These bean and cheese burritos from Kay Chun are a cinch to make, and they freeze beautifully. Make a double batch, wrap them individually in foil and tuck them into your exhausted friend or family member’s freezer. If you have a kid, enlist them to decorate each wrapped burrito with cute pictures and messages using a Sharpie.

Recipe: Bean and Cheese Burritos

20. No-Knead Bread

Joseph De Leo for The New York Times. Food Stylist: Monica Pierini.

Homemade bread is balm for the weary soul. Bake up a loaf or two of Jim Lahey’s famous no-knead bread, then do as Emily Weinstein does: Slice, then toss into a plastic resealable bag and freeze. Whenever they want a piece of perfect toast, all they have to do is pop it into the toaster. (You could also reserve half for them to eat fresh with the pot of soup you’re bringing and slice and freeze the other half. Do you!)

Recipe: No-Knead Bread

21. Picadillo

Johnny Miller for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis.

Savory and sweet with pops of briny olives and crunchy almonds, picadillo is a Cuban beef and tomato dish that’s a delight to eat. Krysten Chambrot, associate editor of New York Times Cooking, said her mom filled her freezer with it when she was in college. “I ate it for months and was so grateful,” she wrote. “It’s literally the most cozy thing in the world to me.”

Recipe: Picadillo

22. Slow Cooker Lemony Chicken Soup

Armando Rafael for The New York Times. Food Stylist: Rebecca Jurkevich.

Homemade chicken soup is always a good idea. Sarah DiGregorio’s lemony riff is a “fix-it-and-forget-it” version that comes together in a slow cooker so it’s mostly hands-off. Once it’s done, divide it into a couple of different containers — one for now and one to freeze — and don’t add the tortellini yet! Boil it separately until just al dente, and include it in a separate container so they can be added to the soup as needed.

Recipe: Slow Cooker Lemony Chicken Soup

23. Big Cluster Chocolaty Granola

David Malosh for The New York Times. Food Stylist: Simon Andrews.

We’ll say it again: Make them foods they can eat with one hand. This chunky, chocolaty granola from Ali Slagle fits the bill and can be eaten out of hand, in a bowl with milk or over ice cream. For those with a sweet tooth, you can add mini chocolate chips or Cocoa Puffs cereal after the granola has cooled.

Recipe: Big Cluster Chocolaty Granola

24. Salted Caramel Ice Cream

Angie Mosier for The New York Times

“Ice cream. A freezer full of ice cream is an amazing thing,” wrote Pete Wells, when asked what freezer-friendly dish he likes to gift new parents. We’re pretty sure he meant ordering several pints (Jeni’s and Graeter’s are staff favorites), but some of Melissa Clark’s homemade salted caramel ice cream would feel like a real luxury.

Recipe: Salted Caramel Ice Cream

Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.

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7 no-cook recipes for tacos, soup, dessert and more - The Washington Post

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7 no-cook recipes for tacos, soup, dessert and more  The Washington Post

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The 10 Best Websites for Delicious Single-Serving Recipes - MUO - MakeUseOf

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The 10 Best Websites for Delicious Single-Serving Recipes  MUO - MakeUseOf

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5 colorful sauce recipes to brighten up your meals - The Washington Post

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5 colorful sauce recipes to brighten up your meals  The Washington Post

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