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Beef and Pinto Bean Soup
Hearty Beef and Pinto Bean Soup with Tomatoes, Spices, and Vegetables
Ingredients:
1 lb ground beef or stew beef, browned
1 tablespoon olive oil (if using stew beef)
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 (15 oz) can pinto beans, drained and rinsed
1 (14.5 oz) can diced tomatoes
4 cups beef broth
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1 bay leaf
Salt and pepper, to taste
Optional: chopped fresh parsley or cilantro, for garnish
Directions:
In a large soup pot, brown the beef over medium heat. If using stew beef, heat olive oil first and sear beef until browned on all sides.
Add onion and garlic, sauté 2–3 minutes until fragrant.
Stir in carrots and celery, cooking another 3–4 minutes.
Add pinto beans, diced tomatoes, beef broth, cumin, paprika, oregano, bay leaf, salt, and pepper.
Bring to a boil, then reduce heat and simmer uncovered for 30–40 minutes, or until vegetables are tender and flavors meld.
Remove bay leaf. Taste and adjust seasoning. Garnish with parsley or cilantro if desired. Serve warm.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 380 kcal | Servings: 4–5 servings
#beefsoup #pintobeansoup #heartyhomemadesoup #comfortfood #souprecipe #beefandbeans #easyweeknightmeals #onepotdinners #beanbasedsoup #beefbrothrecipes #rusticsoup #soupszn #homemadesoupideas #vegetablesoup #proteinpacked #familydinnerideas #nourishingmeals #savorycomfort #soupsandstews #beansfordinner
When it’s cold outside, this Beef and Pinto Bean Soup brings all the cozy vibes! So hearty, so flavorful.Beef and Pinto Bean Soup Hearty Beef and Pinto Bean Soup with Tomatoes, Spices, and Vegetables Ingredients: 1 lb ground beef or stew beef, browned 1 tablespoon olive oil (if using stew beef) 1 medium onion, chopped 2 cloves garlic, minced 2 carrots, diced 2 celery stalks, diced 1 (15 oz) can pinto beans, drained and rinsed 1 (14.5 oz) can diced tomatoes 4 cups beef broth 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon dried oregano 1 bay leaf Salt and pepper, to taste Optional: chopped fresh parsley or cilantro, for garnish Directions: In a large soup pot, brown the beef over medium heat. If using stew beef, heat olive oil first and sear beef until browned on all sides. Add onion and garlic, sauté 2–3 minutes until fragrant. Stir in carrots and celery, cooking another 3–4 minutes. Add pinto beans, diced tomatoes, beef broth, cumin, paprika, oregano, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 30–40 minutes, or until vegetables are tender and flavors meld. Remove bay leaf. Taste and adjust seasoning. Garnish with parsley or cilantro if desired. Serve warm. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes Kcal: 380 kcal | Servings: 4–5 servings #beefsoup #pintobeansoup #heartyhomemadesoup #comfortfood #souprecipe #beefandbeans #easyweeknightmeals #onepotdinners #beanbasedsoup #beefbrothrecipes #rusticsoup #soupszn #homemadesoupideas #vegetablesoup #proteinpacked #familydinnerideas #nourishingmeals #savorycomfort #soupsandstews #beansfordinner When it’s cold outside, this Beef and Pinto Bean Soup brings all the cozy vibes! So hearty, so flavorful.
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Vietnamese Grilled Chicken with Rice Noodles
Fragrant Vietnamese Lemongrass Grilled Chicken over Rice Vermicelli (Bún Gà Nướng)
Ingredients:
For the Chicken Marinade:
1 ½ lbs boneless chicken thighs (skinless)
3 tablespoons lemongrass, finely minced
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
2 cloves garlic, minced
1 tablespoon shallots, minced
1 tablespoon vegetable oil
1 teaspoon ground black pepper
For the Noodle Bowl:
8 oz rice vermicelli noodles
2 cups lettuce, shredded
1 cup cucumber, julienned
1 cup bean sprouts
1 large carrot, shredded
Fresh herbs: mint, cilantro, Thai basil
Crushed roasted peanuts (for garnish)
Fried shallots (optional, for garnish)
For the Nước Chấm (Dipping Sauce):
1/3 cup fish sauce
1/3 cup water
3 tablespoons sugar
2 tablespoons lime juice
1 garlic clove, minced
1 Thai chili, finely sliced (optional)
Directions:
In a large bowl, mix together lemongrass, fish sauce, soy sauce, sugar, garlic, shallots, oil, and pepper. Add chicken and coat well. Marinate for at least 1 hour (or overnight for best flavor).
Cook rice vermicelli noodles according to package instructions. Rinse with cold water and set aside.
Grill marinated chicken over medium-high heat for 5–6 minutes per side until caramelized and fully cooked. Let rest, then slice.
In a small bowl, combine all Nước Chấm sauce ingredients. Stir until sugar dissolves.
Assemble bowls by placing a layer of noodles, followed by lettuce, cucumber, carrots, sprouts, and herbs. Top with grilled chicken slices.
Drizzle with dipping sauce and garnish with peanuts and fried shallots.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 420 kcal | Servings: 4 servings
#vietnamesefood #grilledchicken #bunghanouong #ricevermicelli #asiannoodlebowls #vietnamesechicken #lemongrasschicken #freshherbs #nướcchấm #vietnamesecuisine #healthyasianrecipes #ricebowlideas #streetfoodvibes #chickennoodlebowl #vietnamesegrill #herbaceousmeals #southasianflavors #vermicellibowl #lightandfresh #simplevietnamese
Fresh, fragrant, and full of flavor! This Vietnamese Grilled Chicken with Rice Noodles is perfect for warm-weather eating.Vietnamese Grilled Chicken with Rice Noodles Fragrant Vietnamese Lemongrass Grilled Chicken over Rice Vermicelli (Bún Gà Nướng) Ingredients: For the Chicken Marinade: 1 ½ lbs boneless chicken thighs (skinless) 3 tablespoons lemongrass, finely minced 2 tablespoons fish sauce 1 tablespoon soy sauce 1 tablespoon brown sugar 2 cloves garlic, minced 1 tablespoon shallots, minced 1 tablespoon vegetable oil 1 teaspoon ground black pepper For the Noodle Bowl: 8 oz rice vermicelli noodles 2 cups lettuce, shredded 1 cup cucumber, julienned 1 cup bean sprouts 1 large carrot, shredded Fresh herbs: mint, cilantro, Thai basil Crushed roasted peanuts (for garnish) Fried shallots (optional, for garnish) For the Nước Chấm (Dipping Sauce): 1/3 cup fish sauce 1/3 cup water 3 tablespoons sugar 2 tablespoons lime juice 1 garlic clove, minced 1 Thai chili, finely sliced (optional) Directions: In a large bowl, mix together lemongrass, fish sauce, soy sauce, sugar, garlic, shallots, oil, and pepper. Add chicken and coat well. Marinate for at least 1 hour (or overnight for best flavor). Cook rice vermicelli noodles according to package instructions. Rinse with cold water and set aside. Grill marinated chicken over medium-high heat for 5–6 minutes per side until caramelized and fully cooked. Let rest, then slice. In a small bowl, combine all Nước Chấm sauce ingredients. Stir until sugar dissolves. Assemble bowls by placing a layer of noodles, followed by lettuce, cucumber, carrots, sprouts, and herbs. Top with grilled chicken slices. Drizzle with dipping sauce and garnish with peanuts and fried shallots. Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes Kcal: 420 kcal | Servings: 4 servings #vietnamesefood #grilledchicken #bunghanouong #ricevermicelli #asiannoodlebowls #vietnamesechicken #lemongrasschicken #freshherbs #nướcchấm #vietnamesecuisine #healthyasianrecipes #ricebowlideas #streetfoodvibes #chickennoodlebowl #vietnamesegrill #herbaceousmeals #southasianflavors #vermicellibowl #lightandfresh #simplevietnamese Fresh, fragrant, and full of flavor! This Vietnamese Grilled Chicken with Rice Noodles is perfect for warm-weather eating.
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Tkemali Chicken Thighs
Pan-Seared Chicken Thighs Glazed in Homemade Tkemali Sauce
Ingredients:
6 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 cup green or red tkemali (Georgian sour plum sauce)
3 cloves garlic, minced
1 teaspoon coriander
1 teaspoon smoked paprika
Salt and black pepper, to taste
1/4 teaspoon crushed red pepper flakes (optional)
Fresh cilantro or parsley for garnish
Lemon wedges, for serving
Directions:
Pat chicken thighs dry with paper towels and season generously with salt, pepper, smoked paprika, and coriander.
Heat olive oil in a large skillet over medium-high heat.
Sear the chicken thighs skin-side down for 5–6 minutes until golden and crispy. Flip and sear the other side for 3–4 minutes.
Reduce heat to medium-low. Remove excess fat if needed, leaving about 1 tablespoon in the pan.
Add minced garlic and red pepper flakes. Cook for 30 seconds until fragrant.
Pour in the tkemali sauce and gently coat the chicken. Simmer uncovered for 12–15 minutes, occasionally spooning the sauce over the meat, until chicken is fully cooked and tender.
Garnish with fresh herbs and serve with lemon wedges and rice or roasted vegetables.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 385 kcal | Servings: 4 servings
#georgiancuisine #tkemali #chickenthighs #easychickenrecipes #georgiansauce #sourplumsauce #chickendinner #comfortfood #weeknightdinner #homecooking #savoryglaze #pansearedchicken #georgianflavors #plumsauce #authenticflavors #midweekmeals #freshherbs #spiceddinner #worldcuisine #homemadesauce
This is not your average chicken dish! These Tkemali-glazed chicken thighs are bold, tangy, and full of Georgian flavor. Perfect for impressing your dinner guests or just treating yourself!Tkemali Chicken Thighs Pan-Seared Chicken Thighs Glazed in Homemade Tkemali Sauce Ingredients: 6 bone-in, skin-on chicken thighs 1 tablespoon olive oil 1 cup green or red tkemali (Georgian sour plum sauce) 3 cloves garlic, minced 1 teaspoon coriander 1 teaspoon smoked paprika Salt and black pepper, to taste 1/4 teaspoon crushed red pepper flakes (optional) Fresh cilantro or parsley for garnish Lemon wedges, for serving Directions: Pat chicken thighs dry with paper towels and season generously with salt, pepper, smoked paprika, and coriander. Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down for 5–6 minutes until golden and crispy. Flip and sear the other side for 3–4 minutes. Reduce heat to medium-low. Remove excess fat if needed, leaving about 1 tablespoon in the pan. Add minced garlic and red pepper flakes. Cook for 30 seconds until fragrant. Pour in the tkemali sauce and gently coat the chicken. Simmer uncovered for 12–15 minutes, occasionally spooning the sauce over the meat, until chicken is fully cooked and tender. Garnish with fresh herbs and serve with lemon wedges and rice or roasted vegetables. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 385 kcal | Servings: 4 servings #georgiancuisine #tkemali #chickenthighs #easychickenrecipes #georgiansauce #sourplumsauce #chickendinner #comfortfood #weeknightdinner #homecooking #savoryglaze #pansearedchicken #georgianflavors #plumsauce #authenticflavors #midweekmeals #freshherbs #spiceddinner #worldcuisine #homemadesauce This is not your average chicken dish! These Tkemali-glazed chicken thighs are bold, tangy, and full of Georgian flavor. Perfect for impressing your dinner guests or just treating yourself!
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Blackberry Jam
Velvety Homemade Blackberry Jam with Tart-Sweet Flavor
Ingredients:
4 cups fresh blackberries
3 cups granulated sugar
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon (optional, for a warm note)
Directions:
Rinse and gently mash blackberries in a large bowl, leaving some whole for texture.
Transfer berries to a heavy-bottomed saucepan and add lemon juice.
Stir in the sugar and bring the mixture to a rolling boil over medium heat, stirring constantly.
Allow to boil for 20–25 minutes, stirring frequently, until the jam thickens and reaches 220°F (105°C) on a candy thermometer.
Test for doneness by dropping a spoonful on a chilled plate—if it wrinkles when pushed, it’s ready.
Remove from heat and skim off any foam from the surface.
Carefully pour hot jam into sterilized jars, leaving 1/4 inch headspace.
Seal with lids. Store in the fridge for up to 1 month or process in a water bath for shelf-stable jars.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 48 kcal per tablespoon | Servings: About 3 cups
#blackberryjam #homemadejam #berrypreserves #blackberries #jammaking #fruitspread #easyjamrecipe #freshfruit #summertreat #classicpreserves #simpleingredients #blackberryrecipes #homemadegoodness #pantryessentials #fromscratch #rustickitchen #jarsandjams #flavorfulspread #fruitpreserving #tangyandsweet
Just finished a fresh batch of blackberry jam and it’s bursting with deep berry flavor! Perfect on toast, waffles, or right off the spoon.Blackberry Jam Velvety Homemade Blackberry Jam with Tart-Sweet Flavor Ingredients: 4 cups fresh blackberries 3 cups granulated sugar 2 tablespoons lemon juice 1/2 teaspoon ground cinnamon (optional, for a warm note) Directions: Rinse and gently mash blackberries in a large bowl, leaving some whole for texture. Transfer berries to a heavy-bottomed saucepan and add lemon juice. Stir in the sugar and bring the mixture to a rolling boil over medium heat, stirring constantly. Allow to boil for 20–25 minutes, stirring frequently, until the jam thickens and reaches 220°F (105°C) on a candy thermometer. Test for doneness by dropping a spoonful on a chilled plate—if it wrinkles when pushed, it’s ready. Remove from heat and skim off any foam from the surface. Carefully pour hot jam into sterilized jars, leaving 1/4 inch headspace. Seal with lids. Store in the fridge for up to 1 month or process in a water bath for shelf-stable jars. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 48 kcal per tablespoon | Servings: About 3 cups #blackberryjam #homemadejam #berrypreserves #blackberries #jammaking #fruitspread #easyjamrecipe #freshfruit #summertreat #classicpreserves #simpleingredients #blackberryrecipes #homemadegoodness #pantryessentials #fromscratch #rustickitchen #jarsandjams #flavorfulspread #fruitpreserving #tangyandsweet Just finished a fresh batch of blackberry jam and it’s bursting with deep berry flavor! Perfect on toast, waffles, or right off the spoon.
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Persian Love Ice Cream
Saffron-Rose Persian Love Ice Cream with Pistachios and Cardamom
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
4 egg yolks
1/2 tsp ground cardamom
1/4 tsp saffron threads
2 tbsp rose water
1/2 cup chopped pistachios
Pinch of salt
Directions:
Warm the milk and cream in a medium saucepan over medium heat. Add saffron threads and allow to steep for 5 minutes.
In a separate bowl, whisk egg yolks and sugar until light and pale.
Slowly pour the warm saffron cream into the yolk mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan. Cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (170–175°F or 77–80°C).
Remove from heat and stir in rose water, cardamom, and salt. Strain the custard through a fine mesh sieve.
Chill the custard in the refrigerator for at least 4 hours or overnight.
Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
In the last few minutes of churning, add chopped pistachios.
Freeze for 4 hours before serving.
Prep Time: 25 minutes | Cooking Time: 15 minutes + chill/freeze | Total Time: 6 hours
Kcal: 310 kcal | Servings: 6 servings
#persianicecream #saffronrose #homemadedesserts #icecreamtreat #floralflavors #middleeasterndessert #pistachiolove #creamyicecream #cardamomdessert #dessertdreams #gourmeticecream #roseflavored #saffronrecipes #eggcustardbase #icecreamrecipes #exoticdessert #persianflavors #homemadeicecream #spicedicecream #romanticdessert
Fall in love with every bite of this Persian Love Ice Cream Infused with saffron, rose water, and cardamom—it's truly a scoop of elegance.Persian Love Ice Cream Saffron-Rose Persian Love Ice Cream with Pistachios and Cardamom Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup sugar 4 egg yolks 1/2 tsp ground cardamom 1/4 tsp saffron threads 2 tbsp rose water 1/2 cup chopped pistachios Pinch of salt Directions: Warm the milk and cream in a medium saucepan over medium heat. Add saffron threads and allow to steep for 5 minutes. In a separate bowl, whisk egg yolks and sugar until light and pale. Slowly pour the warm saffron cream into the yolk mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan. Cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (170–175°F or 77–80°C). Remove from heat and stir in rose water, cardamom, and salt. Strain the custard through a fine mesh sieve. Chill the custard in the refrigerator for at least 4 hours or overnight. Churn the mixture in an ice cream maker according to the manufacturer’s instructions. In the last few minutes of churning, add chopped pistachios. Freeze for 4 hours before serving. Prep Time: 25 minutes | Cooking Time: 15 minutes + chill/freeze | Total Time: 6 hours Kcal: 310 kcal | Servings: 6 servings #persianicecream #saffronrose #homemadedesserts #icecreamtreat #floralflavors #middleeasterndessert #pistachiolove #creamyicecream #cardamomdessert #dessertdreams #gourmeticecream #roseflavored #saffronrecipes #eggcustardbase #icecreamrecipes #exoticdessert #persianflavors #homemadeicecream #spicedicecream #romanticdessert Fall in love with every bite of this Persian Love Ice Cream Infused with saffron, rose water, and cardamom—it's truly a scoop of elegance.
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