Mediterranean Chickpea Salad Recipe!
Mediterranean Chickpea Salad Recipe!
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Ingredients:
For Salad:
Garbanzo Beans 15 Oz
Cucumber 1 Cup
Cherry Tomato 1/2 Cup
Mixed Bell Pepper 1/4 Cup
Olive 1/4 Cup
Onion
Parsley
Dressing
For Dressing:
Garlic Clove 1
Lemon Juice 1 Tbsp
Honey 1 Tbsp
White Vinegar 1 Tbsp
Olive Oil 2 Tbsp
Salt
Black Pepper
#chickpeasalad #mediterranean #salad #dishanddevour
Avocado Salad Dressing Recipe Video
Learn how to make the best creamy avocado dressing recipe in less than 10 minutes and use it in 4 different easy and quick to make recipes.
01:16 Avocado Salad Dressing
02:44 Southwest Chicken Salad
05:03 Quinoa Black Bean Tacos
06:45 Avocado Egg Toast
07:28 Avocado Dip (Cheese Board)
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Ingredients for the Homemade Avocado Salad Dressing recipe:
3 tablespoons of lime or lemon juice
3 tablespoons of olive oil
2 ripe avocadoes, peeled and cut into small pieces
2 cloves of garlic, peeled and minced
1 jalapeno pepper, seeded (optional)
½ cup cilantro, rinsed and roughly chopped
¾ teaspoon kosher salt
¼ teaspoon black pepper
Almond milk – optional
Instructions:
1. Place lime or lemon juice, olive oil, avocados, garlic, jalapeno, cilantro, 3/4 teaspoon salt, and black pepper into the bowl of a food processor. Process 4-5 minutes or until creamy. Scrape down the bowl with a spatula a few times during the process.
2. If you want a more liquidy avocado dressing add in almond milk in one tablespoon increments until it reaches to the consistency you desire.
3. Taste for seasoning and add if necessary.
4. Place in a jar, place a piece of stretch film on top of the surface of the dressing to keep it from browning, and close it tightly with a lid. As long as it is kept in the fridge, this dressing will be good for 4-5 days.
You can print the recipes in the URL below:
Creamy Avocado Salad Dressing:
Southwest Chicken Salad:
Quinoa Black Bean Tacos:
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How to Make Pozole Verde de Pollo (Mexican Green Soup with Chicken and Hominy)
If you've ever cooked that great Rick Bayless recipe for pozole verde, the Mexican meat and hominy soup flavored with green chilies and tomatillos, you'd know that it's a beast. The truth is, unless you've got the day off, cooking pozole on a Thursday is nothing more than a sueño imposible. My goal was to come up with a recipe that is not only delicious, but fast enough that it can reasonably be made on a Thursday night. The recipe I came up with may or may not be authentic, but it sure as heck is delicious.
WHY THIS RECIPE WORKS
- Streamlining the multi-day, multi-pot traditional posole recipes into a single Dutch oven makes this recipe doable on a weeknight.
- Searing the green salsa adds depth to its flavor.
- Pumpkin seeds add nutty flavor and a creamy texture.
NOTES:
You can use dried hominy in place of canned. Soak dried hominy in water overnight. Drain and cook in fresh water at a gently simmer until tender, about 1 1/2 hours. Drain and use as directed.
INGREDIENTS
For the Soup:
3 ounces pumpkin seeds (85g; about 1/2 cup)
2 1/2 pounds bone-in chicken leg quarters (1.2kg; about 3 leg quarters)
1 pound tomatillos (450g)
1 large white onion, roughly chopped
1 jalapeño pepper, stems and seeds removed, roughly chopped
1 poblano pepper, stems and seeds removed, roughly chopped
1 Anaheim pepper, stems and seeds removed, roughly chopped
6 cups homemade or store-bought low-sodium chicken stock (1.5 liters)
2 tablespoons dried oregano, preferably Mexican (about 8g)
2 sprigs epazote (optional)
Salt
Handful fresh cilantro leaves and fine stems
1 (28-ounce; 800g) can white hominy, drained (see note)
To Serve:
Diced avocado
Diced radishes
Thinly sliced Serrano or Jalapeño peppers
Chopped fresh cilantro leaves
Finely chopped white onion
DIRECTIONS
1. For the Soup: Heat pumpkin seeds in the base of a large Dutch oven over medium-high heat, stirring constantly, until they start to pop and smell nutty, about 4 minutes. Transfer pumpkin seeds to a bowl and set aside.
2. Add chicken, tomatillos, onion, peppers, chicken stock, oregano, epazote (if using), and a large pinch of salt to the Dutch oven. Bring to a boil over high heat then reduce to a bare simmer. Cook, stirring occasionally, until chicken and vegetables are completely tender, about 40 minutes.
3. Using tongs, transfer chicken to a large plate or bowl and set aside. Discard epazote sprigs (if using). Set a large fine mesh strainer over a large bowl and strain the broth through it. Transfer solids to the jar of a blender. Add pumpkin seed sand cilantro to the blender. Blend on high speed until smooth. Set aside.
4. Using a ladle, carefully skim off a few tablespoons of fat from the strained stock and add it to the Dutch oven (it's OK if a little stock gets in as well). Heat over high heat, swirling and stirring until the watery stock completely evaporates and starts to form a browned layer in the bottom of the pan (it will spatter a bit. The more you stir, the less it will spatter). As soon as the chicken fat starts to smoke lightly, immediately pour in the contents of the blender all at once and cook, stirring, for about 15 seconds (it will spatter a lot—wear an apron!). Immediately pour in strained chicken stock and fat and stir to combine. Bring to a bare simmer, stir in hominy, season to taste with salt, and keep warm.
5. By this stage, the chicken should be cool enough to handle. Discard the skin and bones and shred the meat into bite-sized pieces with your fingertips. Stir the picked chicken back into the soup.
6. To Serve: Ladle the hot soup into bowls and garnish with diced avocado and radish, sliced chilies, chopped cilantro, and chopped white onion. Serve immediately.
Salads: Cucumber Tomato Avocado Salad Recipe - Natasha's Kitchen
This Cucumber Tomato Avocado Salad recipe is a keeper! Easy, Excellent Salad with a light, flavorful lemon dressing and freshness of cilantro.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
We sold our house and moved in with our parents last week while we search for our dream home. Working in Mom's kitchen is quite a treat - so much beautiful natural light, not to mention it's huge!!
SALAD INGREDIENTS:
►1 lb Roma tomatoes
►1 English cucumber
►½ medium red onion, sliced
►2 avocados, diced
►2 Tbsp extra virgin olive oil or sunflower oil
►Juice of 1 medium lemon (about 2 Tbsp)
►¼ cup (1/2 bunch) cilantro, chopped
►1 tsp sea salt or ¾ tsp table salt
►⅛ tsp black pepper
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Healthy Recipe: How To Make a Quick Chicken Avocado Soup
Sonja Manning demonstrates this fast and easy meal, perfect for any season when you’re looking for something healthy and nourishing.
???? This recipe calls for bone broth, which is low in calories and carbohydrates but provides collagen and essential amino acids, which are crucial for metabolic health. Plus bone broth brings plenty of flavor to many recipes.
???? Ingredients:
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 4 cups chicken bone broth
- 1 can diced tomatoes, drained
- 2 garlic cloves, minced
- 1 onion, chopped
- 2 to 3 carrots, peeled and diced
- 2 to 3 celery stalks, diced
- 1 to 2 cups chicken, shredded
- 1 large avocado, diced
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
???????? Directions:
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic, and sauté for five minutes until the onion is soft.
- Add the cumin, oregano, paprika, and red pepper flakes to the pot, and sauté for one to two minutes until fragrant.
- Pour in the chicken broth and diced tomatoes, then brink the soup to a simmer.
- Add the pre-cooked shredded chicken to the soup and simmer for 10 to 15 minutes until heated through.
- Remove the soup from the heat and stir in the diced avocado. Season with salt and pepper to taste.
- Serve the soup hot, garnished with fresh cilantro if desired.
- Enjoy!
#metabolichealth #healthyrecipe #weightloss #soup #soupseason
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