Recipes etc. @rahulsrao - Tumblr Blog

This German Red Cabbage recipe (Rotkohl) is easy and delicious, with sweet and sour flavors from brown sugar, vinegar, apple and cloves.

#german food #braised cabbage

You are going to love this Island Noodles Recipe! It's quick, easy and delicious and can be customized to your liking. Easy 10 minute meal!

#yakisoba #island noodles #japanese

Doenjang Salmon Rice Bowl

From the NY Times

2 tablespoons packed dark brown sugar

1 tablespoon olive oil

4 tablespoons doenjang

6 tablespoons mirin

2 tablespoons rice vinegar

Salt and black pepper

1 pound salmon fillets (preferably skinless and center-cut), cut into 1½-inch pieces

1 medium yellow onion, halved and thinly sliced

In a medium bowl, whisk the brown sugar, oil, doenjang, mirin and vinegar until the sugar and doenjang dissolve. Season with salt and pepper. Add the salmon to the marinade and turn with your fingers to evenly coat. Cover and marinate in the refrigerator for at least 10 minutes and up to 8 hours.

When ready to cook, heat the oven to 425 degrees. Add the onion slices to a sheet pan or shallow baking dish. Dump the salmon and its marinade over the onion and toss to combine. Arrange the salmon and onion in a single layer.

Roast until the doenjang glaze bubbles like hot lava along the edges of the pan and the salmon is opaque but still slightly pink in the center, rotating the pan halfway through, 9 to 12 minutes. Divide the rice then the salmon among bowls and serve with other toppings like Korean style spinach, julienned carrots, cucumbers, kimchi and/or edamame. Drizzle the sauce over the salmon and rice.

#doenjang #salmon #salmon bowl

https://www.foodnetwork.com/recipes/art-wiener-schnitzel-12247841

#schnitzel

This simple vegan eggplant recipe with chickpeas and tomatoes is all the comfort! A statisfying stew loaded with flavors including oregano.

#vegetarian #mediterranean

Instant pot chicken tinga

Adapted from Ministry of Curry

Sauce

1/2 can chipotle peppers in adobo

1 large tomato quartered

6 garlic cloves

Other Ingredients

2 tbsp oil

1 large onion thinly sliced

2 tomatoes diced or 1/2 can of diced tomatoes

2 pounds skinless chicken breasts or thighs

1/2 cup low sodium chicken broth

2 teaspoons kosher salt

1 tsp annato paste

1 bay leaf

1 tsp Mexican oregano

1/4 tsp ground cinnamon

1 teaspoon cayenne pepper optional to taste

Instructions

Puree quartered tomato, 4 cloves of garlic, and half a can of chipotle peppers with adobo sauce and set aside.

Turn the Instant Pot to Sauté mode and heat oil. Add sliced onions and the remaining 2 cloves of garlic, and cook for a minute with a glass lid on. Add the chicken and bown for a couple of minutes. Turn off the sauté mode and add diced tomatoes, broth, salt, annato, bay leaf, oregano and cinnamon. Pour the pureed sauce over the chicken breasts. Pressure Cook for 8 minutes.

Allow 10 minutes of natural pressure release. Open the Instant Pot, take the chicken out, and shred it using two forks. Put the shredded chicken back in the pot and turn the Instant Pot to Sauté mode. Cook for 5 mins or until the sauce thickens to the desired consistency. Adjust salt and add cayenne pepper to taste.

Serve with warm corn tortillas and toppings (avocados, cilantro, diced onions, sour cream, cabbage, fresh lime) of your choice.

#chicken tinga #tacos #taco tuesday #instant pot

Chicken vindaloo

To make vindaloo paste

1.5 tbsp coriander seeds or 1 tbsp coriander powder 1 tsp cumin seeds 10 black peppercorns 1 inch cinnamon stick 4 cloves 2 green cardamom seeds 1/2 tsp mustard seeds 1 tbsp Kashmiri chili powder 3 tbsp malt vinegar 5 garlic cloves 1/2 inch ginger root

Other ingredients

1.5 lbs chicken thighs, cut into bite-sized pieces

1 medium onion diced

1 tbsp malt vinegar

1/4 cup tomato puree or 1/4 cup diced tomatoes plus 1 tbsp tomato paste

1 tsp sugar

Making the vindaloo

Blend vindaloo paste ingredients in a spice grinder, marinate the chicken for at least an hour, preferably overnight

Heat coconut and olive oil in a pot

Sautee onions until golden brown. Stir in the remaining vinegar, sugar and chicken

Sautee for 3-5 minutes, then pour in the tomatoes and continue cooking for another 3-4 minutes

Cover and simmer until chicken is fully cooked

#chicken vindaloo #vindaloo #Goan food #Indian food

I couldn't make enchilada sauce and not make enchiladas. It just doesn't make sense. And because I've somehow never put sweet potatoes in en

#enchiladas #black beans #sweet potato #vegetarian #mexican

Yum! Just saw this over on Martha Stewart’s website. Although I haven’t made it yet, I can tell by what’s in it that I would LOVE it. This i

Loco Moco

The best Loco Moco recipe you'll ever taste! A bed of rice topped with a juicy hamburger patty, fried egg and smothered in mushroom gravy!

#loco moco #hawaiian

Strawberry jam

My strawberry jam recipe may be one of the easiest and simplest recipes I know! All you need is strawberries, sugar, and thick bottomed pot.

Chipotle chicken recipe

This copycat Chipotle chicken recipe is spot-on, and arguably even better than the original! You will LOVE this marinade!

#chipotle #chicken #burrito bowl

Blackened seasoning

1 Tbsp smoked paprika

1 Tbsp regular paprika

1 Tbsp kosher salt

2 tsp onion powder

2 tsp garlic powder

1.5 tsp ground black pepper

1.5 tsp dried oregano

1.5 tsp dried thyme

1/2 tsp cayenne pepper

#blackened seasoning #blackened chicken #spices

Easy to make ahi tuna poke bowl recipe loaded with healthy brown rice, salad, vegetables, and topped with Hawaiian-style tuna tar-tar.

#poke bowl #ahi tuna #ahi poke

If you're anything like me you end up having the same thing for breakfast most days without realizing you haven't branched out in months. La

Air Fryer Baja Fish Tacos

Air Fryer Baja Fish Tacos are a healthier version of a classic. Lightly breaded cod is air-fried & topped with cabbage, pico & chipotle crem

#fish tacos #air fryer #taco tuesday

Instant Pot Chili

Adapted from the NY Times 2 tbsp olive oil 1 lb ground beef 2 tsp kosher salt, more as needed 1 large onion, diced 1 green bell pepper, seeded and diced 1 jalapeño, seeded or not, diced 4 cloves garlic, finely grated or minced 2 tbsp chili powder 1 tbsp tomato paste ½ tsp ground cumin 1 tbsp cocoa powder 1 tsp cinnamon or allspice 1 tsp dried oregano 1 (13.5-ounce) can diced or crushed tomatoes 2 (15-ounce) cans pinto or kidney beans, drained and rinsed or 1 cup of cooked dried beans ½ cup of water, broth or beer

Preparation

Set instant pot to saute and heat the oil. Add beef, spread it over the bottom of the pot over the oil, and let it brown without stirring for 7 minutes. Give it a good stir and sauté for 1 more minute, then use a slotted spoon to transfer it to a plate. Season meat with 1 teaspoon salt.

Stir in onion, bell pepper, jalapeño, garlic and ½ teaspoon salt; cook until softened, about 5 minutes.

Stir in chili powder, tomato paste, and cumin, cook until fragrant, about 1 minute. Stir in beef and any juices from the plate, oregano, tomatoes, beans and remaining ½ teaspoon salt, then cover and cook on high pressure for 8 minutes. Let pressure release naturally.

For serving, top with chopped cilantro leaves, sour cream, cubed avocados, sour cream, and/or cheese

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