1 ½ cups mango or apricot nectar (we used mango nectar)
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 (5-ounce can) (2/3 cup) evaporated milk or unsweetened coconut milk (we used evaporated milk)
¼ cup creamy peanut butter
2 tablespoons rice vinegar
Several dashes bottled hot pepper sauce or ¼ teaspoon crushed red pepper (we used crushed red pepper)
¼ cup snipped fresh cilantro (we gave it a rough chop)
Sour cream or plain yogurt (optional)
Dried Thai chile peppers (optional)
Take a large saucepan out and add the pumpkin, broth nectar, ginger, and garlic to it. Turn the heat up high enough for a boil to occur. Once it’s boiling, turn the heat down so it’s just at a simmer. Let the dish simmer for 30 minutes, stirring every now and then.
After 30 minutes has passed, stir in the milk, peanut butter, vinegar, and crushed red pepper until the soup has a smooth consistency. Stir in the cilantro now and enjoy, adding the optional toppings if you’d like.
This is a great soup to enjoy. You get sweetness from the pumpkin, savoriness from the peanut butter, heat from the crushed red pepper, and if you choose to use the sour cream, there’s a tanginess to the dish as well. The flavors all work really harmoniously together. You can also make this dish vegan super easily by choosing coconut milk and skipping on the sour cream/yogurt.
This is the first mashed potato recipe we ever found that we just loved eating !
4 ½ lbs. red potatoes, cut into 1-inch pieces
6 tablespoons margarine, cubed
1 ½ teaspoons salt
Pepper, to taste (we used freshly ground black pepper)
1 to 1 1/3 cups heavy whipping cream, warmed (we used one cup)
Take your cut up potatoes and place them in a large pot. Add enough water to fully cover the potatoes. Bring the water up to a boil and leave the potatoes in for somewhere between 15-20 minutes or until the potatoes are tender. You’ll know they’re tender when you try to pierce the potato and it breaks apart easily or slides off the fork. Drain the potatoes once they’re tender and add the potatoes to a large mixing bowl afterwards.
Once the potatoes are in the mixing bowl, add the margarine to the bowl and start mashing the potatoes up some (we used a potato masher for this) and then start pouring your desired amount of heavy whipping cream in. Continue mashing, adding the salt and pepper in as well until you reach your desired consistency.
Whether you call it smashed potatoes or skin-on mashed potatoes, this is a recipe you’ve got to try out at least once. It’s a perfect example of comfort food. Simple but scrumptious is the best way to describe it. You could be having a bad day but as soon as you eat these, your day starts to get better !
We’ve had this recipe for so long, we can’t remember where we originally found it.
4 Tbsp. olive oil, divided (we used extra-virgin olive oil)
1 small onion, chopped
1 garlic clove, minced
5 cups fresh baby spinach
¼ tsp. crushed red pepper flakes
¼ tsp. black pepper, freshly ground
¼ cup chopped walnuts, toasted
Take a shallow bowl and add the egg to it. Take another shallow bowl and add to it the bread crumbs, Italian seasoning, ½ tsp. salt, garlic powder and the paprika, stirring to combine. Take each fillet and dip it in the egg first, followed by the bread crumb mixture.
Take a large skillet out and pour 3 tablespoons of the oil in, setting the heat to medium. Once the oil’s hot, add in the fish and cook for 4 to 5 minutes on each side (4 minutes per side did the job for us) or until the fish looks golden brown and the fish flakes easily with a fork. Once cooked, put them on a plate and keep them warm.
In the same skillet you cooked the fish in, pour in the last of the oil. Once the oil’s hot again, add in the onion and cook until it’s tender. Toss in the garlic, cooking for another minute before mixing in the spinach, pepper flakes, pepper, and the remaining salt. Continuously stir for 3-4 minutes or until all of the spinach has wilted. Serve this on the side with the fish, sprinkling the spinach with the toasted walnuts.
The breadcrumb mixture was so good ! The tilapia was moist and flavorful and there was a butter-like flavor as well. The flavor of the spinach was really good and paired well with the fish as well. The walnuts add a nice texture and flavor to the dish as well.