Appetizers Recipes - The Yummy Bowl

Cilantro Lime Rice

Julia | The Yummy Bowl — Wed, 18 Oct 2023 20:41:15 +0000

Cilantro Lime Rice - Bursting with zesty lime and cilantro, this fluffy rice is a perfect side for Mexican or Asian dinners. Pair it with fish, chicken, meat, tacos, or burritos for a simply delicious meal!

This rice recipe is almost a mandatory accompaniment to any of our family’s Mexican food dinner nights. Whether we’re making Taco Dinner Board, Sweet Potato Tacos, Vegan Meat Tacos, or Healthy White Bean Chicken Chili, a bowl of this fluffy rice is always on the table.

The instructions for this rice cooking are very easy to follow and you’ll have a perfect side dish ready in less than 30 minutes! I also like to freeze it to have read ahead of time.

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Ingredients

Rice - we are using basmati rice (long grain) and cooking it via the ''absorption method''. If you want to use another type of rice then the end result may not turn out as in the pictures.
Cilantro - for the key flavor, use fresh cilantro, or switch to parsley or basil if you prefer.
Lime - citrus brings a lively taste; you can use lime, lemon, or orange juice.
Garlic - garlic enhances the dish's flavor and makes it stand out. You can add ½ cup of finely diced onion to the mix too!

How To Make Cilantro Lime Rice

Rinse the rice under cold water in a fine-mesh sieve until it runs clear. Drain well before cooking. Alternatively, soak the rice in a bowl of water for up to 30 minutes to reduce starch.

Heat olive oil in a large skillet and saute garlic until fragrant.

Add uncooked rinsed rice, season with salt and pepper, and toast for 2-3 minutes.

Pour in broth, reduce heat, add lime zest, and simmer with a lid for 20-25 minutes.

Remove from heat, add lime juice, and let it sit for 10 minutes.

Fluff with a fork, stir in cilantro, and serve as a side dish or with various meals.

Serve warm as a side dish, in Buddha bowls, tacos, burritos, with fish and etc.

How To Cook Cilantro Rice In Rice Cooker

Put rinsed rice, water (following the manufacturer's guidelines), salt, and optional oil into the rice cooker.
Close the lid, plug it in, and start cooking according to the manufacturer's instructions.
Once done, mix in cilantro, black pepper, lime juice, and sauteed garlic. Adjust the salt to your taste and serve it hot or at room temperature.

Storing and Reheating Instructions

Cool the cooked rice, then portion it into zip-top bags or airtight containers and freeze for 2-3 months. When needed, thaw at room temperature and reheat in a skillet or microwave.

Leftover rice stays good for 3-4 days in an airtight container or resealable freezer bag in the fridge.
Freeze cooked rice for up to three months in an airtight container or resealable freezer bag.
Reheat rice in a pot over medium heat with a teaspoon of water, stirring to prevent sticking, or use a microwave until hot.
Frozen rice can be added directly to hot dishes or thawed in the fridge overnight and reheated.

Serving Suggestions

Our favorite ideas on how to serve cilantro rice:

Does This Taste Like Chipotle Cilantro Rice?

It's a Chipotle-inspired recipe, but the addition of garlic gives this rice an extra burst of flavor.

More Delicious Rice Recipes

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Recipe

How To Make Cilantro Lime Rice

Presenting you the new kind of rice - Cilantro Lime Rice, with zesty lime and cilantro flavors, tender, fluffy rice makes a great side dish for a Mexican or Asian Dinner party. Use it as a side dish for baked fish, chicken, meat, or with tacos and burritos. Simply delicious!

Course Side Dish

Cuisine Mexican, Tex-Mex

Keyword chipotle rice, cilantro rice, lime cilantro rice

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 151kcal

Author Julia | The Yummy Bowl

Ingredients

1 cup white basmati rice uncooked, properly rinsed
1-2 teaspoon fresh minced garlic
1 large lime zested
2 teaspoons lime juice freshly squeezed
1 ½ teaspoon salt or to taste
⅛ teaspoon black ground pepper or use chili pepper mix for a little heat
¼ cup cilantro finely diced
2 cups chicken or vegetable broth or water
olive oil for cooking

Instructions

Heat olive oil in a large skillet and cook garlic.
Add rice, season with salt and pepper, and toast for 2-3 minutes.
Pour in broth, reduce heat, add lime zest, and simmer with a lid for 20-25 minutes.
Remove from heat, add lime juice, and let it sit for 10 minutes.
Fluff with a fork, stir in cilantro, and serve as a side dish or with various meals.

Notes

Instead of garlic powder, you can use 1 fresh garlic clove, minced, and paste-like. But every garlic is different and if yours is way too strong use less or go for garlic powder. Personally, I don't like fresh garlic taste with a simple dish as rice but it's a personal preference.

For Extra flavor I like to add in a little Vegeta seasoning. This is a universal all-purpose seasoning blend (usually yellow), made from vegetables, herbs, and spices. But if this is not available where you are located, I'd recommend dry vegetable or chicken bouillon cube (bio/organic preferred).

My favorite way to use this rice is in Buddha Bowls and as a side with Sweet Potato and Kale Tacos and Vegan Meat Tacos

Nutrition

Calories: 151kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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The post Cilantro Lime Rice appeared first on The Yummy Bowl.

Pan Fried Tofu

Julia | The Yummy Bowl — Sun, 17 Jul 2022 19:23:34 +0000

Enjoy delicious crispy pan fried tofu that has plenty of flavors! Easy to make, no longer pressing, and messing with the tofu. All are made in one pan, 25 minutes, and is gluten-free and vegan friendly.

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Ingredients For Fried Tofu

Tofu - extra firm or just firm tofu is what we need here. This will vastly help with things getting crispy as we like it! Soft tofu and silky tofu will just not work in this recipe.
Sesame oil toasted - normal sesame oil in the bottle has some smell to it but not so much flavor. It is best to toast it for a couple of minutes to open up the flavors.
Cornstarch - I have used this so far but possibly potato starch could work here as well.

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Pan Fried Tofu

To prepare the tofu, first drain it and then press it between two kitchen towels or thick paper towels to remove excess liquid.

Alternatively, place the tofu on a flat surface, cover it with a cutting board, and gently press to squeeze out the water.

For a more convenient option, consider using a tofu press if available. Don't worry if the tofu crumbles slightly, especially if it's firm tofu rather than extra firm.

While pressing is recommended for crispy results, even removing some water will suffice.

Cut the tofu into thick cubes about 2-3 inches, and toss in cornstarch until fully covered.

Mix all the marinade ingredients in a small bowl, and set aside.

Heat up a large skillet (nonstick!) over medium-high heat with enough oil to fry this amount of tofu (about 2-3 tablespoons).

Season tofu with a little salt and black pepper. Pan fry for 2-3 minutes on all sides until browned slightly and crisp.

This is the longest part as you’ll have to carefully flip each tofu cube. (My best recommendation for this is to use chopsticks).

Reduce the heat to low and stir in the sauce coating all the tofu.

Cook the tofu for 2 minutes gently coating with the sauce during this time.

Serve with Thai Peanut sauce, green onions, sesame seeds, and a bowl of rice or noodles.

Tips

Do it the right way. For optimal results, press tofu to remove excess water. If pressing the whole block seems cumbersome, cut into cubes and press between cutting boards with a towel in between.
Simple marinade. After frying tofu in cornstarch, serve with soy sauce, peanut sauce, or your favorite sauce for added flavor. If serving plain, consider frying it in a dark soy-based sauce for enhanced taste.
Flip the tofu - Be patient and take the time to flip it with the chopsticks. You can just gently turn the tofu around with a spatula but some parts will not become as crisp, which is fine too. By the way, this tofu can be reheated in the pan within 1-2 days and still taste good!
Be careful as once you added the marinade it may spatter.
Choose a wide pan to spread out the tofu cubes all across the pan, they should be apart from each other for best results.
A good nonstick pan goes along the way as the tofu covered in cornstarch tends to stick to the pan easily.
Generously season the tofu with salt and black pepper but again, it depends on where you’ll use it later. You can use kitchen staples such as garlic powder and onion powder to have some more flavor to tofu.

What to Serve With Fried Tofu

There are different ways you can enjoy this pan-fried tofu recipe. My favorite and best way to serve this tofu is to top my Asian-style noodles with it instead of meat protein, and serve it over fried rice (minus the beef) or with plenty of veggies.

I also enjoy tofu as a healthy snack option with dipping sauces, especially Peanut Sauce and Sweet and Spicy Tahini Sauce.

Freezing And Storing Instructions

Store leftovers in the fridge in an airtight container for up to 3 days. If you fried the tofu in cornstarch, it will remain fresh for longer than fried in the sauce.
Once the tofu is mixed with the marinade it will not remain crisp after reheating, but still tastes good, to be honest!

Easy Vegan Dinners

ALL Vegan Dinner recipes.

Recipe

Pan Fried Tofu

Enjoy delicious crispy tofu that has plenty of flavors! Easy to make, with no long pressing and messing with the tofu. All are made in one pan, 25 minutes, and is gluten free and vegan-friendly. Serve with your favorite gluten-free noodles dish (soba), fried rice and buddha bowls and so much more.

Course Main Course

Cuisine Asian

Keyword firm tofu, pan fried tofu

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Author Julia | The Yummy Bowl

Ingredients

For Tofu

1 pack extra firm tofu or just firm tofu, not silky
2-3 tablespoons oil for cooking
2 tablespoon cornstarch

For Marinade

½ teaspoon salt
1 tablespoon low sodium soy sauce gluten-free
1 tablespoon sesame oil toasted is preferred

Instructions

Drain the tofu, and press it between two kitchen towels to remove as much liquid as possible. Or you can place a small cutting board on block tofu and press gently until most of the water will come out. Don’t press too strong as some parts may crumble slightly, and if it happens that's fine, they don't have to be precise uniform sizes!
Getting out the extra moisture is highly recommended for the crispy result but if you get at least some water out it is already good. Cut the tofu into thick cubes about 2-3 inches, and toss in cornstarch until fully covered.
Mix all the marinade ingredients in a bowl, and set aside. Heat a large nonstick skillet over medium-high heat with enough oil to fry this amount of tofu (about 2-3 tablespoons).
Season tofu with a little salt and black pepper. Pan fry for 2-3 minutes on all sides until browned slightly and crisp. This is the longest part as you’ll have to carefully flip each tofu cube. (My best recommendation for this is to use chopsticks). Reduce the heat to low and stir in the sauce coating all the tofu.
Cook the tofu for 2 minutes gently coating with the sauce during this time. Serve with green onions, and sesame seeds.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

Asian Style Recipes

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Pan Fried Tofu appeared first on The Yummy Bowl.

Healthy Halloween Mummy Pizzas (Gluten Free)

Julia | The Yummy Bowl — Sat, 19 Sep 2020 21:37:03 +0000

Halloween Mummy Pizzas are healthy and easy gluten-free pizza for the holiday period. Make these mummies with your kids during Halloween or use the simple gluten-free pizza base all year around!

I had so much fun making these pizzas (and eating was even more fun!) You can make Halloween pizza into a main course with a side salad or slice into appetizer-size pieces for a party.

Serve it as a party appetizer or quick dinner before trick-or-treating.

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How to Make Mummy Pizzas

STEP 1

Preheat oven to 350 F.

In a blender or food processor blend spinach leaves into an almost paste-like mixture. Transfer to a bowl.

STEP 2

Add egg, season with salt and pepper, and stir in the ground chicken.

Mix to combine all the ingredients well.

If too runny, add 2 tablespoons of gluten-free breadcrumbs and set aside for few minutes so the crumbs can soak in the mixture (you may or might not need to add these, depends on the spinach leaves).

STEP 3

Spinach pizza dough. On a baking sheet lined with parchment paper place a 4-inch springform pan (remove the bottom first leaving only the outer ring). Grease with vegetable oil.

You can use an even smaller pan or any similar round shape for the chicken spinach pizza base.

Press the chicken and spinach mixture into the mold and even it out so it becomes about ½ inch (2-3 cm) thick.

STEP 4

Detach the ring and repeat with the rest of the pizzas. When ready, transfer to the oven and bake for 10-15 minutes.

You should end up with 4 mummy pizzas.

STEP 5

Remove the baking sheet from the oven, let cool to touch and spoon 1-2 tablespoons of tomato or pizza sauce onto each spinach pizza.

Add one thin tomato slice on each.

Using a knife, cut a mozzarella stick into long, thin slices - varying in length and size as needed for each pizza.

Arrange the cheese on top as on the picture below. (The best way is to actually simply pull the string cheese apart)

STEP 6

Once each mummy pizza has these toppings, place them back into the oven and bake for 10 minutes or until cheese is melted slightly and golden brown on the edges (personal preference!).

Decorate with sliced olives on each pizza near the top center to create mummy eyes.

Serve mummy pizzas while warm (but they are very tasty once cooled down as well!).

Storing And Freezing Instructions

Any leftovers can be stored in the fridge for up to 2-3 days. Reheat in microwave or preheated oven at 350 degrees Fahrenheit until warmed through.

You may need to add new fresh toppings.

To freeze, I recommend freezing only the pizza part and for best flavor these should go in the freezer unbaked.

Freeze for up to 2-3 months in an airtight container or bag. Thaw overnight in the fridge and continue with baking instructions.

Recipe

Healthy Halloween Mummy Pizzas (Gluten Free)

Halloween Mummy Pizzas are healthy and easy gluten-free pizza for the holiday period. Make these mummies with your kids during Halloween or use the simple gluten-free pizza base all year around!

Course Appetizer

Cuisine international

Keyword gluten free dairy free pizza, gluten free pizza base, mummy pizza, spinach pizza

Prep Time 10

Cook Time 20

Total Time 30

Servings mummy pizzas

Calories 281kcal

Author Julia | The Yummy Bowl

Ingredients

4 tablespoon pizza sauce or tomato sauce
⅔ lb ground chicken
5 mozzarella sticks
3 oz spinach
1 egg
1 large tomato
4-5 green olives
4-5 black olives
pinch of salt pinch of pepper
olive oil for greasing the surface

Instructions

Preheat oven to 350 F.
In a blender or food processor blend spinach leaves into an almost paste-like mixture. Transfer to a bowl.
Add egg, season with salt and pepper, and stir in the ground chicken.
Mix to combine all the ingredients well.
If too runny, add 2 tablespoons of gluten-free breadcrumbs and set aside for few minutes so the crumbs can soak in the mixture (you may or might not need to add these, depends on the spinach leaves).
Spinach pizza dough. On a baking sheet lined with parchment paper place a 4-inch springform pan (remove the bottom first leaving only the outer ring). Grease with vegetable oil.
You can use an even smaller pan or any similar round shape for the chicken spinach pizza base.
Press the chicken and spinach mixture into the mold and even it out so it becomes about ½ inch (2-3 cm) thick.
Detach the ring and repeat with the rest of the pizzas. When ready, transfer to the oven and bake for 10-15 minutes.
You should end up with 4 mummy pizzas.
Remove the baking sheet from the oven, let col to touch and spoon 1-2 tablespoons of tomato or pizza sauce onto each spinach pizza.
Add one thin tomato slice on each.
Using a knife, cut a mozzarella stick into long, thin slices – varying in length and size as needed for each pizza. Arrange the cheese on top as in the picture below. (The best way is to actually simply pull the string cheese apart)
Once each mummy pizza has these toppings, place them back into the oven and bake for 10 minutes or until cheese is melted slightly and golden brown on the edges (personal preference!).
Decorate with sliced olives on each pizza near the top center to create mummy eyes.
Serve mummy pizzas while warm (but they are very tasty once cooled down as well!).

Nutrition

Calories: 281kcal

The post Healthy Halloween Mummy Pizzas (Gluten Free) appeared first on The Yummy Bowl.

Cream Cheese Stuffed Mushrooms

Julia | The Yummy Bowl — Fri, 03 Feb 2023 13:50:47 +0000

Easy and quick cream cheese stuffed mushrooms are an incredibly tasty appetizer recipe for any occasion. Made with just a few ingredients, these mushrooms are oven baked to perfection and are soy-free, vegetarian, and gluten free. Only 5 ingredients!

These cheesy bite-sized hors d'oeuvres are perfect for dinners, potlucks, celebrations, get-togethers, and parties.

Serve these mushrooms along with one of my favorite holiday appetizers such as Spinach Artichoke Dip, Jalapeno Poppers, Air Fryer Nachos, and Deviled Eggs.

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Ingredients

Mushrooms - white mushrooms, baby bella mushrooms, cremini. If possible pick all mushrooms in uniform sizes and for an easy bite-size appetizer these should be around 2 or 3 inches wide.
Cream Cheese - use trusted brands, and the cream cheese needs to be thick. Light or whipped cream cheese is healthier and will work in this recipe too.
Parmesan and Mozzarella - I prefer Parmesan for its salty flavor and thickening ability, while Mozzarella creates a creamy, melt-in-your-mouth top layer. Grate both cheeses from a block which will help with even melting and blending. Consider other favorites like Gruyère, blue cheese, Roquefort, Brie, Gorgonzola, feta crumbles, or goat cheese.

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Stuffed Mushrooms

Preheat oven to 400 F. Prepare a baking dish or baking pan lined with parchment paper or aluminum foil.

Clean the mushrooms. With a clean damp cloth or kitchen towel, clean each mushroom to remove any dirt.

Carefully remove the stems and scrape out the inside of the mushroom cap.

The best way is to use slightly bigger mushrooms as these won’t break so easily.

Chop the stems into small pieces and set everything aside.

In a large nonstick skillet, warm olive oil over medium heat.

Saute diced mushroom stems until most or all the water is evaporated.

Toward the end of cooking add garlic. Cook for another 30 seconds to a minute. Set aside on a plate to cool.

In a large mixing bowl, with a fork combine parmesan, and cream cheese, black pepper, salt, green onion, and cooled mushroom stems with garlic.

Assemble the mushrooms. Spoon the filling into each prepared mushroom focusing on the center creating a small dome of filling on top.

Don’t overload these as you may end up with a big mess.

Transfer the mushrooms to a baking sheet and sprinkle with grated mozzarella cheese on top.

Bake in the middle oven rack for 15-17 minutes until golden brown.

How long to cook will depend on the mushroom size.

But generally, mushrooms will be ready once they are easily pierced with a fork and tender.

Serve with green onions!

How Do You Keep Stuffed Mushrooms From Getting Soggy?

Overstuffing. Don't overstuff the mushroom caps with too much filling.
Avoid low temperatures. Don't use a lower oven temperature than instructed. Baking at low, mushrooms and the filling may not cook through evenly causing the excess moisture.
Fresh is best. Use fresh mushrooms and not frozen ones. Pick mushrooms that look cleaner, fresher, bigger, and with no visible mold on them.
Pre-bake them. And lastly, if you have time you can pre-bake them in the oven for 5-10 minutes before adding the filling.

How To Remove Mushroom Stem From Cap

With a small knife, with a slightly rounded angle go around the edges of the stem first.

Carefully twist the stem and it should come off easily. Clean the inside with a towel.

⭐Love cream cheese recipes? I got you covered. Next time, try our party favorite Cold Spinach Dip, and perfect every time French Toast, the best Mashed potatoes!

Tips

The beauty of this recipe is that you can make it even easier and use just mushrooms, cream cheese, and a little seasoning. Other ingredients like mozzarella and parmesan cheese are extras and can be optional.
Be generous with stuffing these mushrooms (without OVERstuffing them). They can hold more filling as mushrooms will shrink down once baked. I like to make a small dome on the top.
Mushrooms will be ready once they are easily pierced with a fork and tender.

📋 JULIA'S TIP: Mushrooms will release water while they are baking, this is normal. Just clean the bottoms of the mushrooms before serving.

What To Serve With Stuffed Mushrooms

Starter or easy snack. These stuffed mushrooms make the perfect appetizer for parties, Super Bowl, Thanksgiving, and Christmas. Bring them to potlucks and picnics. And be sure to keep them warm in the oven or thermal bag before serving.
Side dish. As a low-carb side dish, it will be great with any main course, either vegetarian, meat, or seafood.
Main course. We like to use full-size or larger Portobello mushrooms and stuff them with hearty filling. Add a side salad, turkey pie or mashed potatoes and you have a delicious wholesome meal.

Freezing And Storing Instructions

To Store. These stuffed mushrooms will be best right out of the oven. Make as many as you’d consume or any leftovers can be stored in an airtight container in the fridge for 3-4 days.
To Reheat. Place the mushrooms in a preheated oven at about 400 F until warmed through. Add more cheese on top to have a more ‘’fresh look’’. Or microwave them.
How to freeze stuffed mushrooms? To freeze unbaked mushrooms follow all the steps in the recipe but don’t bake and transfer them to large or multiple airtight containers. When ready to bake, let them thaw on the kitchen counter for 10-15 minutes and bake as instructed.
You can also bake these from frozen by adding an additional 5-8 minutes in the oven.
Make ahead. To make these stuffed mushrooms ahead of time, follow all the steps until baking and add grated cheese.

More Appetizer Recipes

Recipe

Cream Cheese Stuffed Mushrooms (Gluten Free)

Easy and quick cream cheese stuffed mushrooms are an incredibly tasty appetizer recipe for any occasion. Made with just a few ingredients, these mushrooms are oven baked to perfection and are soy-free, vegetarian, and gluten free. Only 5 ingredients!

Course Appetizer

Cuisine American

Keyword gluten free stuffed mushrooms, stuffed mushrooms with cream cheese

Prep Time 10

Cook Time 17

Total Time 27

Servings mushrooms

Calories 76kcal

Author Julia | The Yummy Bowl

Ingredients

15 white button mushrooms or cremini mushrooms
1 tablespoon olive oil
salt to taste
black pepper to taste
2 garlic cloves minced
4 oz cream cheese
2 tablespoon green onion + extra for garnish
⅓ cup Parmesan cheese freshly grated
½ cup Mozzarella cheese shredded

Instructions

Preheat oven to 400 F. Prepares a baking dish or baking pan lined with parchment paper or aluminum foil.
Clean the mushrooms. With a clean damp cloth or kitchen towel, clean each mushroom to remove any dirt. Carefully remove the stems and scrape out the inside of the mushroom cap. The best way is to use slightly bigger mushrooms as these won’t break so easily.
Chop the stems into small pieces and set everything aside.
In a large nonstick skillet, warm olive oil over medium heat. Saute diced mushroom stems until most or all the water is evaporated. Toward the end of cooking add garlic to the mix. Cook for another 30 seconds to a minute. It should take about 4 minutes in total for this step. Set aside on a plate to cool.
In a large mixing bowl, combine a fork parmesan, and cream cheese. Black pepper, salt, green onion, and cooled mushroom stems with garlic.
Assemble the mushrooms. Spoon the filling into each prepared mushroom focusing on the center creating a small dome of filling on top. Don’t overload these as you may end up with a big mess.
Transfer the mushrooms to a baking sheet and sprinkle with grated mozzarella cheese on top.
Bake in the middle oven rack for 15-17 minutes until golden brown. How long to cook will depend on the mushroom sized. But generally, mushrooms will be ready once they are easily pierced with a fork and tender. Serve with green onions!

Video

Notes

How to clean mushrooms? I’d recommend rinsing all the wild mushrooms under running water and then drying them properly. For cultivated mushrooms, use a damp paper towel or kitchen towel to wipe off the dirt from each mushroom, one by one. Any brown spots should be carefully removed with a knife.
Mushrooms are like sponges, they absorb lots of water and for this reason, it is not recommended to keep them in water or washing at all. It is always better to clean them with a damp towel instead.
Storing Instructions. These stuffed mushrooms will be best right out of the oven. Make as many as you’d consume or any leftovers can be stored in an airtight container in the fridge for 3-4 days. To reheat, place the mushrooms in a preheated oven at about 400 F until warmed through. Add more chees on top to have a more ‘’fresh look’’. Or microwave them.
Freezing Instructions. To freeze unbaked mushrooms follow all the steps in the recipe but don’t bake and transfer them to large or multiple airtight containers. When ready to bake, let them thaw on the kitchen counter for 10-15 minutes and bake as instructed. Or you can also bake these from frozen by adding additional 5-8 minutes in the oven.
How do you make stuffed mushrooms not soggy? Naturally, mushrooms will release some liquid while cooking. To make them less soggy, do not rinse or wash them with water. Simply rub them with paper towels or a cloth to wipe off the dirt and if any browned spots, just scrape them off or remove them with a knife.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

FAQs

How do you make stuffed mushrooms not soggy?

Naturally, mushrooms will release some liquid while cooking. To make them less soggy, do not rinse or wash them with water.

Simply rub them with paper towels or a cloth to wipe off the dirt and if any browned spots, just scrape them off or remove them with a knife. Another way is to pre-bake them in oven to release at least half of the water.

What can I make with extra mushroom stems?

These can be used for making broth, creamy sauces, tomato sauces, soups, and dips.

In this particular recipe, I’ve used all the stems for the filling. Whatever filling was left I just refrigerated it and eat later with a spoon!

Why is there liquid on baking sheet?

It is normal for mushrooms to release extra moisture while cooking, whether it’s in the oven or skillet, grill and etc.
Before transferring the stuffed mushrooms to the serving platter, pat dry the bottoms with a paper towel.

More Mushroom Recipes

The post Cream Cheese Stuffed Mushrooms appeared first on The Yummy Bowl.

Air Fryer Brussels Sprouts

Julia | The Yummy Bowl — Sat, 05 Mar 2022 07:36:31 +0000

Air Fryer Brussels Sprouts is one of the best ways to enjoy a side of low-carb vegetables. The crispy seasoned exteriors of each brussel sprout are totally addictive - not firm but not over soft on the inside! Serve these tasty veggies with my homemade and healthy chipotle aioli.

If that wasn’t enough, I’ve also combined these crispy air fryer Brussels sprouts with salty crispy bacon and freshly grated Parmesan just like in my Air Fryer Fingerling Potatoes.

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⭐Don’t miss my other air fryer recipes! Crispy Sweet Potato Fries, classic cheesy French Fries, or Jalapeno Poppers

Ingredients

Brussels sprouts - you’ll need 1 pound of Brussels sprouts, washed and trimmed. If you have larger-sized sprouts, simply cut them in half.
Oil - I’ve used olive oil to coat the Brussels sprouts with seasoning as I enjoy the taste but you could also use vegetable oil or even an unscented coconut oil instead if you wish.
Bacon - cooked to crispy pieces. While this is completely optional, it’s a great addition to the dish, especially if you plan on serving this during a holiday or special event.
Parmesan - grate the Parmesan from a block, don’t use pre-shredded Parmesan for this recipe. Keep extra on the side for garnish.
Onion powder - this provides a depth of flavor that’ll make you come back for more! Keep it simple!
Garlic - make sure to use 1 fresh clove of garlic, minced. This will provide a much deeper flavor than using garlic powder. Garlic should be added in the end along with the parmesan cheese to prevent over frying.

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Air Fryer Brussels Sprouts

In a large bowl add Brussels sprouts and season with salt, pepper, and onion powder along with 1 tablespoon of oil.

Preheat the air fryer to 400 degrees Fahrenheit according to manufacturer instructions (mine is for 5 minutes).

Related: Fried cabbage with bacon

Lightly spray the air fryer basket with vegetable oil and add the vegetables in a single layer.

Don't overcrowd the basket, you may need to do this in batches.

Air fry for 5 minutes, shake and stir gently. Add parmesan and fry for another 5-6 minutes until charred and crisp.

If using fresh garlic add it here now.

Make the chipotle aioli by combining all the ingredients in a small bowl and let chill in the fridge before serving.

Serve the Brussels sprouts with a drizzle of lime or lemon juice, crispy bacon, and more parmesan on top.

Tips

The Brussels sprouts should be crisp by the end of cooking. It shouldn’t be firm but shouldn’t be overly soft either. You can also tell that the sprouts have cooked sufficiently by their lovely enhanced flavor.
For softer sprouts, soak them in a bowl of water for about 30 minutes before air frying. It’s also best to allow the soaked Brussels sprouts to dry as much as possible before air frying.
You can air fry these for a couple of minutes longer if necessary but then be sure to shake the basket in between a few times to promote even cooking and prevent any burning.
Space the sprouts out in the air fryer basket so that they are not overcrowded. This will ensure an even cook on all sides.
You can easily double or triple this recipe if serving to a larger crowd. You will likely then need to fry in batches.
I’ve found that larger Brussels sprouts work better for this recipe than the smaller variety. The cooking time may vary, keep an eye on these sprouts!

📋 JULIA'S TIP For an extra hearty meal, we like to serve these tasty sprouts with lazy Cabbage Roll Casserole, Salmon Casserole or my unstuffed Ukrainian Cabbage Rolls recipe.

Brussel Sprouts In Oven Instructions

You can make these Brussels sprouts in a regular oven too.

Preheat the oven to 400 degrees Fahrenheit.

Toss the vegetables in 1-2 tablespoons of olive oil, season with spices, and arrange in a single layer on a large baking sheet lined with parchment paper.

Bake for 15-20 minutes or until they start becoming golden brown.

Or you can use a broiling function for the last 5-10 minutes to make the outer layer even crispier and darker.

Don't leave them unattended as they will burn rather quickly!

However, I love cooking in the air fryer because you can get away with less oil and the texture can't compare to a regular oven.

Use just a tablespoon or even less, keep an eye on these sprouts and cook until they've become golden brown.

How To Serve Air Fryer Brussels Sprouts

Crispy Brussels sprouts are also good on their own with maple syrup, balsamic glaze, or with a drizzle of good-quality olive oil.

Stuffed Mushrooms
Glazed Carrots
pork tenderloin or air fryer ribs
barbecue slow cooker pork ribs
chicken
mix in pasta
warm salads.

Freezing And Storing Instructions

Store the Brussels sprouts in an airtight container for 2-3 days in the fridge.
You can refrigerate and freeze this but like most of baked or fried foods, the texture will be off and unappealing. Your crispy sprouts are highly likely will become soggy.
To make your prep easier, make Brussel sprouts ahead by cutting them in advance, and adding seasoning. Keep refrigerated for 1-2 days and when ready to air fry, drizzle olive oil, toss and cook!

Easy Air Fryer Recipes

If you love this Air Fryer Brussels Sprouts with Chipotle Aioli be sure to try my Air Fryer Cauliflower next!

ALL MY SIDE DISHES AND APPETIZERS!

Recipe

Air Fryer Brussel Sprouts With Bacon And Chipotle Aioli

Air Fryer Brussel Sprouts is one of the best ways to enjoy a side of low-carb vegetables. The crispy seasoned exteriors of each brussel sprout is totally addictive - not firm but not over soft on the inside! Served with my homemade and healthy chipotle aioli.

Course Appetizer

Cuisine American

Keyword air fryer brussel sprouts, air fryer brussel sprouts bacon, chipotle aioli

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Author Julia | The Yummy Bowl

Ingredients

1 pound Brussel Sprouts trimmed and larger sprouts cut in half
1 tablespoon olive oil
¼ cup Parmesan grated
Salt and
black pepper to taste
1 teaspoon onion powder
1 clove garlic minced (optional)
Crispy cooked Bacon optional and more parmesan for garnish

Healthy Chipotle Aioli

½ cup yogurt
½ fresh garlic clove minced
¼ teaspoon lemon juice
½ teaspoon chipotle powder
⅛ teaspoon salt
⅛ teaspoon black pepper
1 teaspoon olive oil

Instructions

In a large bowl add Brussel sprouts and season with salt, pepper, onion powder along with 1 tablespoon oil.
Preheat the air fryer to 400 degrees Fahrenheit according to manufacturer instructions (mine is for 5 minutes, Cosori 5.8 quart). Lightly spray the air fryer basket with vegetable oil and add the vegetables in a single layer. Don't overcrowd the air fryer basket, you may need to do this in batches.
Air fry for 5 minutes, shake and gently stir, add parmesan and fry for another 5-6 minutes until charred and crisp. If using fresh garlic add it here now.
Make the chipotle aioli by combining all the ingredients in a small bowl and let chill in the fridge before serving.
Serve with a drizzle of lime or lemon juice and more parmesan on top.

Video

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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Tomato Salad (With Onions)

Julia | The Yummy Bowl — Thu, 30 Jun 2022 09:37:49 +0000

Tomato Salad is the perfect salad for any dinner table. This refreshing summer salad is made with juicy fresh tomatoes, sweet onion, simple seasoning, and balsamic vinegar dressing. Just 5-ingredients + salt and black pepper!

Serve this tomato salad as a great side dish to garlic chicken pasta, baked ziti, over scrambled eggs, over baked fish, or on top of crusty gluten free bread similar to tomato bruschetta.

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If you like easy and fresh salad recipes please take a look at my similar recipes such as Tomato Basil and Mozzarella Salad and Marinated Cucumber, Onion and Tomato Salad.

Ingredients For Tomato Salad

Tomatoes - I’ve used large ripe tomatoes that are each cut into 6 thinner wedges. You could use smaller tomatoes such as grape tomatoes, cherry tomatoes, or heirloom tomatoes, cut into quarters.
Onion - A sweet onion is best for this salad. Cut the raw onions in half-moons. You can also use red onion for a more intense flavor. To make their flavor less strong you can soak the slices in cold water for 15-30 minutes.
Olive oil - Using good olive oil of the highest quality will make a huge difference to the taste of this onion salad recipe. If you don't have olive oil, you can also use vegetable oil, canola oil or avocado oil.
Balsamic vinegar - This is the popular choice for this simple salad but you could also use red wine vinegar, simple vinaigrette, or tangy vinaigrette dressing.
Salt - A teaspoon of salt to taste is all you need. Kosher salt or table salt will do.
Oregano - Use ½ teaspoon or 1 teaspoon for more flavor. Fresh herbs such as fresh basil or fresh dill would also be great additions to the refreshing side dish. My go-to dried herbs are usually oregano, basil, thyme, or a blend of different Italian seasonings.

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Tomato Salad

Slice the onions and tomatoes into a large bowl.

In a small bowl combine olive oil, and balsamic vinegar (or red wine vinegar), and season with oregano (or a mix of 2-3 dried Italian herbs), and generously with salt and pepper to taste.

Toss tomatoes and onion generously in the dressing.

I like to sprinkle some sea salt flakes on top right before serving.

Serve right away.

Tips

Buy your tomatoes directly from a farmers' market to get the best tomatoes during tomato season.
Always check your tomatoes for any marks, bruises, or blemishes. Use tomatoes immediately if their skin has split since purchasing them.
Since I’ve used large tomatoes, I prefer to slice them into thin wedges but you can cut your juicy tomatoes in half or in quarters, especially when using smaller tomatoes such as Cherry or Grape tomatoes.
Using the best quality olive oil will really add to the flavor of this salad. Something like Italian Nocellara extra virgin olive oil is great although you can use whatever quality brand that you enjoy the most.
To intensify the flavors in this simple salad, allow it to sit for 10-15 minutes.
You can use this delicious salad as a base, adding in other ingredients such as seeds, fresh herbs, nuts, or even shredded meat like chicken or turkey.
Leftover tomato salad can be added to a blender together with other tasty ingredients to make a salsa or you can toss them into a leafy green salad so that nothing goes to waste!
This salad is best enjoyed immediately at room temperature. Leftovers won’t keep well for long since the tomatoes will release more liquid as time goes on.
What else can I add to this salad? This fresh tomato salad is great as a simple salad with fresh herbs. You could also bulk up this salad by including quartered English cucumber (or Kirby cucumber) as a tomato cucumber salad, add in canned and drained chickpeas, fresh mozzarella balls, feta cheese, or even some small pasta of choice.

What To Serve With Tomato Salad

Try ALL DINNER recipes.

Storing Leftovers

To Store: This salad is best when served right away. You can refrigerate it for up to 2 days, however, the flavor is not the freshest on the second day.
Make ahead: Dressing can be made in advance for 1-2 days but for best results, other ingredients should be cut and combined right before serving.

Easy Side Salad Recipes

ALL SALAD recipes.

Recipe

Tomato and Onion Salad

Tomato and Onion Salad is the perfect salad for any dinner table. This refreshing summer salad is made with juicy fresh tomatoes, sweet onion, simple seasoning, and balsamic vinegar dressing.

Course Appetizer, Salad

Cuisine American

Keyword tomato and onion salad

Prep Time 10

Total Time 10

Servings as side dish

Author Julia | The Yummy Bowl

Ingredients

3 large tomatoes cut in 6 thinner wedges
1 medium sweet onion cut into half moons
2 tablespoons olive oil
1 ½ tablespoons balsamic vinegar or red wine vinegar
½ teaspoon oregano or 1 teaspoon for more flavor
Salt to taste
Black pepper to taste

Instructions

Slice the onions and tomatoes into a large bowl.
In a small bowl combine olive oil, balsamic vinegar, and season with oregano (or a mix of 2-3 dried Italian herbs), and generously with salt and pepper to taste.
Toss tomatoes and onion generously in the dressing.
Sprinkle sea salt flakes on top before serving. Serve right away.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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Roasted Pumpkin Hummus

Julia | The Yummy Bowl — Thu, 12 Aug 2021 07:33:10 +0000

Easy, creamy, and full of flavor Roasted Pumpkin Hummus is a great low-calorie veggie or bread dip. Made with fresh pumpkin to complete your best fall appetizers list.

If you like recipes with pumpkins be sure to also check out Butternut Pumpkin Casserole, Roasted Pumpkin Salad next!

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Ingredients

Pumpkin - choose your favorite, I like to use a pumpkin that has deep orange color inside and tastes sweeter. I used Muscade de provence Pumpkin. Butternut Squash will work here too. Making hummus with properly roasted pumpkin makes a whole lot difference to your traditional hummus.
Chickpeas (or garbanzo beans) You can use either canned or raw chickpeas. I usually use the canned ones and boil them with soda to remove the skins (creates a very smooth texture but does require more prep). If in a rush, straight-up drained chickpeas from a can will be fine too. Read more in detail in the ‘’Tips’’ section.
Olive oil - even 1 tablespoon makes a whole difference once added to the puree while blending. Olive oil gives a luxurious texture to the hummus as well as a delicate flavour.
Salt - generously season with salt, not enough salt and pepper and your pumpkin hummus will not taste good!
Red Curry Paste - if you haven't tried it with hummus yet, you have not eaten a delicious hummus 🙂 Feel free to increase to ½-1 teaspoon or more if you like the spiciness and flavor.

Instructions

Layout the pumpkin on a baking tray (in one layer) and sprinkle with salt and pepper along with a drizzle of vegetable oil.

Bake at 370 F for 30-45 minutes or until soft and slightly golden brown.

Once roasted, transfer the pumpkin to a food processor and pulse until smooth and creamy.

Add drained chickpeas, curry paste, more salt, and pepper to taste if needed. Pulse again until chickpeas are creamy and desired texture is achieved.

Served chilled with your favorite garnishes.

Consume pumpkin hummus within a week but for best flavor consume within 2-3 days.

Tips

Prepare chickpeas - If you have enough time, prepping the chickpeas will make a little difference in the texture. How to: Rinse and drain canned chickpeas. Boil them with water (pour water just right to cover all the chickpeas) and soda for 20 minutes. Rinse properly under chilled water to remove the skins (it may take some time). After that, proceed with the recipe as instructed.
The ingredient quantities in this recipe make a delicious and creamy pumpkin hummus, however you can try with different proportions until you find the right balance. For example, by adding less pumpkin and more chickpeas will make your hummus a little drier but you can always balance it off with warm water, lemon juice and olive oil adding as needed to achieve the desired consistency.
For more flavor add 1 teaspoon of garlic (or freshly minced garlic clove when blending all the ingredients later) and/or onion powder once seasoning the pumpkin before roasting.
Fresh lemon juice to taste when all the ingredients are added. Mix until combined.
Smoked paprika for more flavor and color or add spiciness with chili powder or red chili flakes when seasoning the hummus.
Add Tahini and olive oil to taste to achieve an even more creamy texture.
Roasted peppers!
Other spices to add: ground cumin, ground turmeric, cayenne, sumac.

Easy Pumpkin Recipes

Check out ALL PUMPKIN recipes.

Recipe

Roasted Pumpkin Hummus

Easy, creamy and full of flavor Roasted Pumpkin Hummus is a great low calorie veggie or bread dip. Made with fresh pumpkin to complete your best fall appetizers list.

Course Appetizer, Side Dish

Cuisine Middle Eastern

Keyword pumpkin hummus, recipe for pumpkin hummus, roasted pumpkin

Prep Time 10

Cook Time 30

Total Time 40

Servings portions

Calories 239kcal

Author Julia | The Yummy Bowl

Ingredients

3 cup fresh pumpkin medium diced
1 ½ teaspoon red curry paste
1 ½ cup canned chickpea drained
½ teaspoon salt or more to taste
pepper to taste
½ tablespoon vegetable oil

Instructions

Lay out pumpkin on a baking tray and sprinkle with salt and pepper along with a drizzle of vegetable oil.
Bake at 370 F for 30-45 minutes or until soft and slightly golden brown.
Once roasted, transfer the pumpkin to a food processor and pulse until smooth and creamy.
Add drained chickpeas, curry paste, more salt and pepper to taste if needed. Pulse again until chickpeas are creamy and desired texture is achieved.
Served chilled with your favorite garnishes.
Consume within few days of making.

Notes

The ingredient quantities in this recipe make delicious and creamy pumpkin hummus, however, you can try with different proportions until you find the right balance. For example, adding less pumpkin and more chickpeas will make your hummus a little drier but you can always balance it off with warm water, lemon juice, and olive oil adding as needed to achieve the desired consistency.
Add Tahini and olive oil to taste to achieve an even more creamy texture.

Nutrition

Calories: 239kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

Easy Appetizer Recipes

Sauteed Eggplant Salad With Chickpea
Eggplant Caviar Recipe
Roasted Summer Squash Spread
Easy Spinach Artichoke Dip

The post Roasted Pumpkin Hummus appeared first on The Yummy Bowl.

How To Cook Pumpkin Seeds In Air Fryer

Julia | The Yummy Bowl — Fri, 08 Dec 2023 03:14:16 +0000

Craft up a delightful and healthy snack with these irresistibly crunchy Air Fryer Pumpkin Seeds. Easily made in the air fryer, these roasted gems offer endless seasoning possibilities, allowing for a range of flavor experiments from savory to sweet or spicy.

During the fall season, we love to take advantage of fresh pumpkins, a versatile fruit, and make both sweet and savory recipes. From pumpkin chili, pancakes, to spiced pumpkin bread and more.

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How To Clean Pumpkin Seeds?

To clean and roast pumpkin seeds, start by carving a pumpkin and extracting the seeds. Set aside the remaining pumpkin flesh for other cooking methods like making a puree, for soup, roasted pumpkin salad, baking, or air frying pumpkin slices.

Cleaning pumpkin seeds effectively is crucial for achieving a crispy outcome after cooking. Here are the steps I recommend for thorough cleaning and roasting.

Related: Homemade Pumpkin Seeds With Honey

Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

Raw Pumpkin Seeds - these are the star ingredient of the recipe. Don't toss those fresh pumpkin seeds! Get a whole pumpkin from the grocery store (opt for a large pumpkin that will have the biggest seeds), carve it, and remove the seeds or for a quick recipe go for already cleaned and dried raw pumpkin seeds from the store.
Butter - adds richness and a subtle creamy flavor to the pumpkin seeds when melted and mixed with them before roasting. It helps the seasonings adhere to the seeds and contributes to a deliciously crisp texture. Ghee is another option that will work great here.
Whether kosher salt or flaky sea salt will amp up the flavor of these pumpkin seeds.
Seasonings - both garlic powder and onion powder bring distinct flavors to the roasted pumpkin seeds. Feel free to add your twist, whether it is ranch seasoning, or your fave seasoning salt, chili powder for some heat, or for sweet flavor try brown sugar or cinnamon sugar. Try our honey roasted seeds in oven.

📋 JULIA'S TIP: Pre-drying the seeds before roasting ensures an even oil coating, guaranteeing perfect toasting.

Instructions

Prep. I prefer using the air fryer recipe for roasting because it's much more practical than using the oven.

Typically, I like to preheat my air-fryer.

Dry the seeds. To begin roasting pumpkin seeds, ensure they're completely dry and the pumpkin pulp removed.

Place the dried seeds into a medium bowl.

Add seasonings. Combine melted butter (or olive oil) with garlic & onion powder, salt, and black pepper, ensuring an even coating over all the seeds.

Spread seasoned pumpkin seeds in a single layer onto the air fryer basket.

Air fry. Air fry pumpkin seeds at 350°F for around 15-20 minutes until golden brown, remembering to shake the basket halfway through for uniform roasting.

Afterward, check their crispiness, and if needed, air fry them for an extra 3-5 minutes for the desired texture.

Allow to cool and enjoy. Once done, allow them to cool down.

Adjust the seasoning to your liking and indulge in this delicious snack.

Try more nutritious snack options: air fryer kale chips and crunchy chickpeas.

Tips

Experiment with the seasoning quantities to match your taste buds; just be cautious with spicy seasonings.
When using store-bought pumpkin seeds, ensure they're labeled as 'raw.'
Waiting for the seeds to cool before handling them might be tough, but it prevents stickiness. Trust me, these seeds are so addictive; it's best not to leave them out in plain sight on the kitchen table. Store them in the pantry for safekeeping!
Pumpkin seeds, also known as pepitas, offer several health benefits and are an easy snack that is both delicious and nutritious.

What Are The Benefits Of Eating Pumpkin Seeds?

Pumpkin seeds are super healthy! They've got antioxidants, and are a great source of magnesium, and zinc. Plus, when you eat the shell too, you get some extra fiber, making them even more nutritious.

Serving Suggestions

The versatility of pumpkin seeds makes them a great addition to various dishes, adding both taste and nutritional value.

Snack: Eat them as a standalone snack, whether roasted, seasoned, or salted, for a crunchy and satisfying munch.
Salads: Sprinkle roasted pumpkin seeds atop salads like avo chickpea salad, kale salad, roasted pumpkin salad to add texture, a nutty flavor, and extra nutrition.
Trail Mix: Combine crunchy pumpkin seeds with nuts, dried fruits, and maybe even a bit of chocolate for a tasty trail mix.
Yogurt or Oatmeal Topping: Sprinkle roasted pumpkin seeds over yogurt or overnight oats to add crunch and a nutty flavor to your breakfast.

Freezing And Storing Instructions

To Store. I typically keep them at room temperature for up to a week. For longer freshness, refrigerate the seeds and reheat them in the air fryer or oven until crispy when needed. Allow the seeds to reach room temperature before storing.
To Freeze. When freezing, use an airtight bag or container for up to 6 months. Yet, note that the texture might not be as crispy after thawing. If freezing raw seeds without honey coating, it's best to do so before preparation.

Air Fryer Pumpkin Seeds Recipe: Common Questions

Should you eat the pumpkin seed shell?

Yes, it's generally safe to eat the outer shell, but individuals with digestive issues might want to avoid consuming the shells. According to a Healthline article, some people with digestive problems may find the shells difficult to digest, so they might choose to remove them before eating.

How do you dry pumpkin seeds?

Follow these tips on how to clean and dry pumpkin seeds.

Looking for more all things pumpkin recipes? You’ll find plenty!

Recipe

How To Cook Pumpkin Seeds In Air Fryer

Course Appetizer, Snack

Cuisine American

Keyword air fryer pumpkin seeds, how to cook pumpkin seeds in air fryer, how to roast pumpkin seeds in air fryer

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 103kcal

Author Julia | The Yummy Bowl

Ingredients

2 cups raw pumpkin seeds with shell
1 tablespoon butter or ghee or olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt or to taste
⅛ teaspoon black pepper optional

Instructions

Prep. I prefer using the air fryer recipe for roasting because it's much more practical than using the oven. Typically, I like to preheat my air-fryer.
Dry the seeds. To begin roasting pumpkin seeds, ensure they're completely dry and the pumpkin pulp removed. Place the dried seeds into a medium bowl.
Add seasonings. Combine melted butter (or olive oil) with garlic & onion powder, salt, and black pepper, ensuring an even coating over all the seeds. Spread seasoned pumpkin seeds in a single layer onto the air fryer basket.
Air fry. Air fry pumpkin seeds at 350°F for around 15-20 minutes until golden brown, remembering to shake the basket halfway through for uniform roasting. Afterward, check their crispiness, and if needed, air fry them for an extra 3-5 minutes for the desired texture.
Allow to cool and enjoy. Once done, allow them to cool down. Adjust the seasoning to your liking and indulge in this delicious snack.

Notes

To Store. I typically keep them at room temperature for up to a week. For longer freshness, refrigerate the seeds and reheat them in the air fryer or oven until crispy when needed. Allow the seeds to reach room temperature before storing.
To Freeze. When freezing, use an airtight bag or container for up to 6 months. Yet, note that the texture might not be as crispy after thawing. If freezing raw seeds without honey coating, it's best to do so before preparation.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post How To Cook Pumpkin Seeds In Air Fryer appeared first on The Yummy Bowl.

Gluten-Free Latkes (Potato Pancakes)

Julia | The Yummy Bowl — Sat, 23 Apr 2022 03:44:17 +0000

Gluten-Free Latkes are creamy potato pancakes with a pan-fried crispy exterior. It’s as if the hash brown and pancake decided to join culinary forces, resulting in this potato-rich pancake - a delicious addition to the breakfast table or to be served for brunch.

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Gluten Free Latkes Recipe

While traditional latkes have been around for quite some time as part of Jewish cuisine, I’ve made a few recipe tweaks, creating a gluten-free and ultra-smooth potato pancake that’s going to have you coming back for more in no time! Everything comes together in one bowl!

If you like recipes with potatoes be sure to check out my other recipes such as Homemade Parmesan Truffle Fries, Mashed Cauliflower and Potatoes, or simply type the word ''potato'' into the search bar.

Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

Potatoes - I’ve used large Russet potatoes for these pancakes as Russets are high in starch needed for holding the pancakes together. You could use another high starch potato though such as Idahos. If you decide to grate them then Russet are the way to go as they make latkes crispier.
Onion - You will need a small brown or yellow onion that’s roughly chopped. Alternatively, fresh chopped green onions can be used instead. You'll need about 3-4 stalks.
Eggs - Bring your eggs to room temperature before combining them with the potato mixture and flour for better incorporation.
Flour - I’ve used gluten-free flour to keep these pancakes gluten-free but you are welcome to use all-purpose flour instead of gluten doesn’t bother you. The flour helps the batter to keep together so any good all-purpose gluten-free blend or simple ingredient such as rice flour will be fine.
Seasonings - Salt, pepper, and garlic powder are the simple ingredients I use to make these latkes…you really don’t need much else!
Olive Oil - I used this but you can use any frying oil of your choice. Make sure that the oil selected has no distinct taste to it and has a high smoke point. While you could use butter instead, I find that it tends to brown too quickly when frying food in a skillet or pan, transferring a burnt taste to the food and possible dark marks too.

How To Make Latkes

Add chopped potatoes and onions to the food processor. Pulse until smooth or leave a few chunks here and there.

It is totally up to you which texture you'd like in the end. Alternatively, you can use a box grater to medium grate the potatoes and onions (optional, these can be just diced very small too).

Place the potato mixture into a clean kitchen towel (or a fine mesh strainer or a cheesecloth) and squeeze all of the liquid into a large bowl.

Discard the liquid and keep the potato starch that you’ll find in the bottom of the bowl. It helps the potato pancakes stay together.

Add the drained potato mixture with starch to a large mixing bowl. Add flour, eggs, and seasonings. Stir to combine.

In a nonstick pan over medium-high heat add a little oil. Once the oil is sizzling hot, slowly drop 2 tablespoons of potato mixture into the pan.

Try a test latke first. I will always create a small latke first to assess and adjust the seasonings, mainly salt, if needed. This step is crucial!

Gently press down with the back of the spoon (instead of spreading the batter out, please see notes) and fry the pancakes for 2-3 minutes on both sides until crispy and golden brown.

Don’t overcrowd the pan, you’ll need to do it in batches.

Don’t forget to wipe down the browned bits from the pan and add more oil if needed between the batches.

Transfer the cooked pancakes to a plate lined with paper towels to remove the excess moisture.

📋 PRO TIP: To avoid soggy latkes keep the cooked pancakes separate from each other either on a large platter or with some parchment paper and kitchen paper in between.

Traditional potato latkes are served with fresh herbs, sour cream or apple sauce. Any favorite sauce that you'd use for french fries will work too!

Recipe Troubleshoot

My Potato Latkes Are Breaking/Falling Apart!

If the latkes are falling apart as you make them, first, handle them gently. They might hold together in the pan. However, if they're not holding at all, you may require a bit more flour or egg to bind your potato latkes, indicating they might be too wet. Ensure thorough squeezing to remove excess moisture.

Tips

While latkes are traditionally made with grated potatoes, I’ve found that the food processor makes the task much easier as well as creates a smoother texture.
A great way to reduce mess is to place the freshly fried latkes on a cooling rack above a paper-lined baking pan to catch any drippings.
If you don’t have a food processor you can use a hand-held grater to grate the potatoes and onions. It’s a bit of a workout and won’t yield as smooth texture as a food processor but it’s still an option.
The key to getting crispy latkes is to remove as much excess liquid from the potato mixture as possible. You can use a kitchen towel, cheesecloth, or other finer strainer for this purpose.
If the latkes don't maintain a perfect shape, just use your spatula to gently reshape the edges.
Little oil needed - We are not deep frying here and the method is similar to cooking pancakes where only just a little oil or butter is needed.
Oil temperature - It is important to find the right temperature as with very hot oil you'll not be able to spread or change the shape of the pancake at all. And with not enough hot oil the batter will spread out way too much.

Freezing And Storing Instructions

These gluten-free latkes are best enjoyed right away, but you can still store them for later.

To Store. Keep the latkes warm in the oven while you finish the batches. Make as much as you'd consume but in case of leftovers keep them in the fridge for 2 days in an airtight container, separated with parchment paper or kitchen towels.
To Freeze. For the freezer, tightly cover the pancakes with plastic wrap and store them for up to 2 months. Thaw and reheat in the oven or over low heat in the pan with a little butter.

Serving Suggestions

Traditionally, latkes are enjoyed with sour cream or apple sauce.

Alternatively, we like to serve them with options like tzatziki, ranch dip, pumpkin jam, or with squash spread and pesto.

Common Readers Questions

What are latkes?

A latke is a potato pancake that’s traditional to Jewish cuisine, usually made as part of the festivities for Hanukkah.
While I’ve made these latkes with potato and onion, other versions include ingredients such as cheese and even zucchini.

What’s the difference between latkes and hash browns?

While latkes and hash browns certainly seem similar, hash browns are typically made with fewer ingredients - potatoes and onion. Latkes, on the other hand, include a batter-like mixture that can be likened to pancakes or fritters.

What is the best type of potato for latkes?

Russet potatoes are by far the best type of potato for latkes due to the high starch content of these potatoes which helps to keep the pancakes from falling apart.
Feel free to read about different potato types over HERE.
Other high starch potatoes include Idahos, good all-purpose Yukon gold potatoes, and even sweet potatoes!

Do you have to peel potatoes for latkes?

Just like with mashed potatoes, you can leave the skin on too.
If you decide to leave the skins on, ensure you wash and scrub the potatoes thoroughly.

Can potato latkes be made in advance?

Possible! You can fry the latkes a day or two in advance, arrange them on baking sheets in a single layer, and later reheat them either in the oven or on the stove in some oil when you're ready to serve. They are most enjoyable when hot and crispy!

More Recipes You'll love

Recipe

Gluten-Free Latkes (Potato Pancakes)

Gluten Free Latkes are delicious creamy on the inside with a pan-fried crispy exterior. It’s as if the hash brown and pancake decided to join culinary forces, resulting in this potato-rich pancake - a delicious addition to the breakfast table or to be served for brunch.

Course Appetizer, Side Dish

Cuisine American

Keyword gluten free latkes, gluten free potato pancakes

Prep Time 10

Cook Time 20

Total Time 30

Servings pancakes

Author Julia | The Yummy Bowl

Ingredients

For Gluten free Latkes

4 large Russet potatoes roughly chopped
1 small brown onion roughly chopped
2 large eggs
¼ cup gluten free flour
¼ teaspoon garlic powder
Salt to taste
Black pepper to taste
Cooking oil for frying

For serving

Herbs Green onion, Dill, Parsley
Sour cream

Instructions

In a food processor add chopped potatoes and onions. Pulse until smooth or leave a few chunks here and there. It is totally up to you which texture you'd like in the end. Alternatively you can use a box grater to medium grate the potatoes and onions (optional, these can be just diced very small too).
Place the potato mixture into a clean kitchen towel (or a fine mesh strainer or a cheese cloth) and squeeze all of the liquid into a large bowl. Discard the liquid and keep the potato starch that you’ll find in the bottom of the bowl. It helps the potato pancakes stay together.
Add the drained potato mixture with starch to a large mixing bowl. Add flour, eggs, and seasonings. Stir to combine.
In a nonstick pan over medium-high heat add a little oil. Once the oil is sizzling hot, slowly drop 2 tablespoons of potato mixture into the pan. Gently press down with the back of the spoon (instead of spreading the batter out, please see notes) and fry the pancakes for 2-3 minutes on both sides until golden brown and crispy. Don’t overcrowd the pan, you’ll need to do it in batches.
Don’t forget to wipe down the browned bits from the pan and add more oil if needed between the batches.
Transfer the cooked pancakes to a plate lined with paper towels to remove the excess moisture. PRO TIP: To avoid soggy latkes keep them separate from each other either on a large platter or with some parchment paper and kitchen pape in between.
Traditional potato latkes are served with fresh herbs and sour cream. Any favorite sauce that you'd use for french fries will work too!

Video

Notes

Oil - I generally use oils with high smoke points such as grapeseed or avocado oil.
Little oil needed - We are not deep frying here and the method is similar to cooking the pancakes where only just a little oil or butter is needed.
Oil temperature - It is important to find the right temperature as with very hot oil you'll not be able to spread or change the shape of the pancake at all. And with not enough hot oil the batter will spread out way too much.
Storing instructions. These gluten-free latkes are best enjoyed right away. Keep the latkes warm in the oven while you finish the batches. Make as much as you'd consume but in case of leftovers keep them in the fridge for 2 days in an airtight container, separated with parchment paper or kitchen towels. For the freezer, tightly cover the pancakes with plastic wrap and store them for up to 2 months. Thaw and reheat in the oven or over low heat in the pan with a little butter.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

More Potato Favorites

The post Gluten-Free Latkes (Potato Pancakes) appeared first on The Yummy Bowl.

3 Ingredient Simple Guacamole Recipe (No Tomatoes!)

Julia | The Yummy Bowl — Tue, 25 May 2021 18:44:00 +0000

Simple Guacamole Recipe only uses 3 ingredients and takes about 5 minutes to whip up. Great for breakfast, salad, toast, burgers, snacks and dipping chips into.

Well, it’s amazing on it's own or for whatever you like to eat it with.

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Why You'll Love This

Today, we are going to prepare a super simple guacamole recipe from scratch with only 3 ingredients + salt and pepper and without tomatoes. I love to make avocado toast with it, use it in burgers, with tacos, or eat with chips + nacho cheese.
If you only have 10 or fewer minutes and craving some creamy avocado dip then this quick guac is a perfect choice for you.

Then it's just a matter of preparing the avocado for eating.

Ingredients

Avocado
Lemon or lime juice
Fresh cilantro leaves

Season with salt and pepper (optional). I've used ½ teaspoon sea salt flakes and ¼ black ground pepper.

Guacamole without cilantro - I know many folks don't like it so feel free to sub with parsley!

Instructions

Slice the avocado in half lengthwise and twist it open. Slice your knife right into the pit to pull it out. Or what you can also do is simply press on the edges of the avocado and the pit should pop out (if perfectly ripe avocado, it should come out easily).

Then, just pull it out with your fingers.

Using a small knife, make few cuts in the avocados. Then scoop the avocado flesh and transfer to a small bowl.

Mash the avocado with a muddler, potato masher or a fork until creamy (i like to leave few chunks here and there for the texture).

It’s a personal preference, you can do both - either creamy or more chunky mix. I suggest you test few times different ways and decide on which one you like the most.

Press in lemon (or lime) juice.

Add the freshly chopped cilantro in the mix, season with salt and pepper.

Stir everything together and serve chilled with your favorite Mexican recipes.

Like it hot? Add some chilli flakes or fresh jalapeños!

How To Choose Ripe Avocado

The main ingredient for guacamole - is choosing a perfectly ripe avocado.

When shopping for avocados make sure you choose avocados with stems attached. Because if there is no stem anymore, then it's more likely that your avocado will have brown spots inside.

Next, do a so-called press test. Gently press your thumb into the skin around the avocado. If the avocado yields to firm gentle pressure, it means it’s ripe and you’re good to go.

Storing Instructions

I don't recommend to freeze guacamole or avocados in general. The guacamole may turn brown after freezing, even if you add lots of lime juice.

The taste will not be the freshest too. The best option is to make it fresh or another way is to freeze the whole avocados separately. For thawing, place the avocados in cold water for at least 30 minutes or thaw overnight in the fridge.

How To Store Guacamole - In case you do have some leftover guacamole, spoon it into an airtight container, pour cold water on top, close the lid, and refrigerate. Water will help the guacamole to remain fresh and green without turning brown. When ready to use, carefully pour the water out and stir the guacamole. It is ready for use.

Can I substitute lemon juice for lime juice in guacamole?

Absolutely. Guacamole is traditionally made using lime juice but If you like the lemon taste more, you can do that instead. Or what I like to do sometimes, is to mix lemon and lime juice 50:50 and add it to my homemade guacamole. These two citrus fruit juices combined result in even better final result.

Serving Suggestions

Guacamole and other Mexican side dishes are great to be served with tacos, taquitos, burritos and so much more. If you are looking to make it a meal, we have a delicious collection of roundup on what to serve with taquitos.

We also love to serve guacamole super simple:

On toast - egg or salmon avocado toast (or with Eggs Benedict or Eggs Royale!) is my favorite!
Sandwiches, burgers
Add sour cream to your guacamole and you have a perfect avocado dip/sauce.
Salad dressings
Loaded potatoes

Appetizers and Condiments

Recipe

Simple Guacamole Recipe (3 ingredients)

Simple Guacamole Recipe only uses 3 ingredients and takes about 5 minutes to whip up. Great for breakfast, salad, toast, burgers, snacks and dipping chips into.

Course Dip, Sauce

Cuisine Mexican

Keyword basic guacamole recipe, mexican guacamole recipe, simple guacamole recipe

Prep Time 5

Cook Time 0

Total Time 5

Servings small side dish servings

Calories 4011kcal

Author Julia | The Yummy Bowl

Ingredients

4 avocado
1 tablespoon lemon or lime juice
bunch of fresh cilantro leaves (about 3-4 tablespoon chopped cilantro)
salt and pepper to taste

Instructions

Scoop the avocado flesh and transfer to a small bowl.
Mash the avocado with a muddler, potato masher or a fork until creamy (personal preference: I like to leave few chunks in).
Next up, add lime juice and freshly chopped cilantro and season with salt and pepper.
Stir until all the ingredients combined. Serve guacamole chilled with nacho/tortilla chips, tacos, burritos and many more.

Video

Notes

Lime juice - best practice: drizzle lime juice over the avocados after you have mashed them, this way the guacamole will stay fresh for longer and won't go brown quickly.
How to store guacamole - In case you do have some leftover guacamole, spoon it into an airtight container, pour cold water on top, close the lid, and refrigerate. Water will help the guacamole to remain fresh and green without turning brown. When ready to use, carefully pour the water out and stir the guacamole. It is ready for use.
Can you freeze guacamole - It is best to consume guacamole as soon as it is ready, on the same day. It is not recommended to freeze guacamole or avocados in general. The guacamole may turn brown after freezing, even if you add lots of lime juice. The taste will not be the freshest too. The best option is to make it fresh or another way is to freeze the whole avocados separately. For thawing, place the avocados in cold water for at least 30 minutes or thaw overnight in the fridge.

Nutrition

Calories: 4011kcal

The post 3 Ingredient Simple Guacamole Recipe (No Tomatoes!) appeared first on The Yummy Bowl.