Add a pop of flavor to your cookout routine with our easy 4-ingredient Keto Grilled Okra with zesty TAJIN^® seasoning. It's a crispy low carb side dish or snack with a spicy kick. Ready in just 5 minutes - making it one delicious "fruit" on a skewer.

Yep, okra is technically a fruit because of the seeds. However, we treat it like a vegetable in savory dishes like our Indian spiced okra and Chinese okra stir fry. In this recipe post we are going to show you how to cook okra so it's not slimy but instead crunchy, tender, and full of flavor. So, let's get started.

Ingredients

Fresh Okra - Did you know there are over 60 known okra varieties around the world? In the US, the Clemson spineless okra is the most common. There is even a red okra. You can use any type of "fresh" okra you desire. However, you cannot use frozen or previously cooked okra in this recipe because you will end up with slimy okra. More on that later.

Olive oil - or oil of choice to prevent sticking to the grill.

Tajín^® Seasoning - is a gluten-free Mexican seasoning mix made with chili peppers, lime, and sea salt.You can easily exchange this spice mixture with chili powder - so don't worry if you do not have it on your spice rack. Just as an FYI, this post is not sponsored in any way. We just love this spice because it is delicious on cut fruit like pineapple, spices up grilled mango chicken and fun to add to cocktails.

Lime Juice - Adds a pop of brightness to the okra on the grill and prevents it from going from crunchy to slimy.  

Low Carb and Keto Friendly

With less than 1 net carbohydrate per serving, keto grilled okra with tajin seasoning is the perfect way to align with your culinary goals of eating healthy. Serve keto grilled okra along chicken kabobs or grilled shrimp and maybe a starter of caprese salad skewers because everything is more fun to eat on a stick.

Equipment Needed

1. Gas grill, BBQ grill or alternatively you can use a grill pan on the stove top. Our preferred method is a standard gas or BBQ grill as it adds that delicious smokey charcoal flavor to the dish.
2. Wooden/metal skewers or a vegetable grill basket so the okra does not fall between the grill grates.

How Do You Grill Okra?

• Preheat the grill to medium high heat. Soak wooden skewers (so they do not burn on the grill) or grease your vegetable grill basket.
• Toss fresh whole okra with olive oil, Tajin^® seasoning (or chili powder) and salt and pepper to taste.
• Use 2 skewers and thread on the okra on them or place them on a grill plate. This keeps them secure and easier to turn.

• Grill okra over medium high heat for 2 minutes on each side until lightly charred but still crisp.
• Remove okra from the grill and squeeze over fresh lime juice to taste.

Frequent Asked Questions (FAQ's)

More Grilling Favorites

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Keto Grilled Okra with Tajín

This easy 4-ingredient keto grilled okra recipe with zesty Tajín seasoning is ready in just 5 minutes! Best crispy low-carb side or snack with a spicy kick.

Course Sides

Cuisine American

Diet Diabetic, Gluten Free, Low Fat, Low Lactose, Vegan

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 skewer with 4 whole okra

Calories 66kcal

Author HWC Magazine

Ingredients

• 12 whole okra
  fresh or about 4 medium okra pods per person. Leave them whole, do not bother trimming the tops off.
• 2 tablespoons olive oil
  
• 1 teaspoon Tajin Seasoning or dried chili powder
• salt and pepper
  to taste
• 2 tablespoon lime juice or juice of one lime

US Customary - Metric

Instructions

• If using wooden skewers, pre-soak in water for at about 30 minutes to prevent burning on the grill. You can also use metal skewers or a vegetable grill basket. Preheat the BBQ or gas grill to a medium high heat: 400°Fto 425°F (204°C to 218°C). If using a grill pan on the stovetop, see the recipe notes below.
• Make sure your okra are dried completely after rinsing- very important step. In a large bowl, mix together okra, olive oil, Tajin spice seasoning (or chili powder) and salt and pepper to taste and mix well.
• Place the okra on the skewers or lay flat them flat on a vegetable grill grate - being careful to leave room between each okra and no overlapping. I used two skewers side by side and threaded each okra on in two spots. This will give you more stability when turning them on the grill.
• Grill okra for about 2-3 minutes on each side or just until some grill marks are showing on the okra. Remove from Grill. Squeeze fresh lime juice on top of the grilled okra.
• Enjoy your keto friendly side dish or appetizer while warm or at room temperature.

Storage and Reheating

• Leftover keto grilled okra can be stored in a covered container in the refrigerator for up to 3 days. We do not recommend freezing them due to texture issues. To reheat in the air fryer, preheat to 350 degree F for about 3-5 minutes or until toasty warm.

Video

Notes

Recipe Tips:

• Dry Okra Pods Well After washing: Make sure they are extra dry before adding any of the seasonings. If they are still wet, they will steam instead of getting a quick sear on the grill. This will result in a soggy okra. 
• Cook Fast! Use Medium - High Heat! The longer the okra sits on the grill to cook the more potential there is for okra to get slimy.
• Give Okra Pods Space to Cook: Don't overcrowd your grill basket or place too many okra pods on your skewers. The okra needs space in between to sear quickly. You may need to cook in batches if your grill space is small.
• Do not overcook your okra. The goal is just until you can pierce your knife into the edge of it. It is nice when they are slightly crisp but have taken on the smokey flavor of the grill. 
• Add lime juice: The acid helps reduce any slimy consistency.

Cooking okra in a Grill Pan on the Stovetop

• Preheat stovetop to a medium high and turn on your stovetop exhaust.
• Place okra in the grill pan, being careful to leave room between each and no overlapping. 
• Grill the okra for 2-3 minutes per side or until tender but crisp. 

Nutrition

Serving: 4okra pods | Calories: 66kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 56mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 173IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 0.2mg

The post Keto Grilled Okra with Tajín appeared first on Healthy World Cuisine

Ingredients

Chicken - We used boneless skinless chicken breasts and sliced them into cutlets. Cutlets are essentially just chicken breasts that have been sliced in half lengthwise to make them thinner just like we did with out mushroom chicken recipe. Chicken breast cutlets are a more budget friendly option. If you want to save time, you can use pre-cut chicken cutlets.

Plain Panko breadcrumbs (Japanese breadcrumbs) - These make the cutlets extra light and crunchy because they are made from white bread without the crusts and are grated before dried. Regular Italian breadcrumbs are heavier and will not give you the same level of crunchiness. For dietary issues you may want to use gluten-free panko breadcrumbs like we breaded our stuffed zucchini blossoms with.

Eggs - helps hold the breading on the Italian chicken cutlets.

Flour - seals in the juices, helps the egg bind to the chicken which in turn helps the panko breadcrumbs stick. We used all-purpose flour. If you have dietary issues, you can substitute with a gluten-free flour blend.  

Olive Oil - but of course, right!

Italian Seasoning Blend - this is a spice mixture of basil, oregano, rosemary, marjoram, and thyme. The addition of Italian seasoning and parmesan cheese is what makes this recipe for Italian chicken cutlets different from Japanese chicken or pork tonkatsu.

Garlic - kept it easy with garlic powder or can use freshly minced garlic.

Parsley - nice to garnish with - but not required.

Parmesan Cheese - finely grated - the king of cheese! We use most of the cheese in the panko bread crumb mixture but also use a little in the egg mixture. Double the flavor. If you love the flavor of parmesan cheese but are looking for a low carb recipe, you are going to love our herb crusted beef cutlet recipe.

Preparing the Breading Station

*For the full Italian chicken cutlet recipe instructions, see the recipe card below.

• Toast panko breadcrumbs with olive oil in a pan until lightly browned. Set aside to cool.

• Butterfly or slice chicken breast down the center lengthwise to make thin cutlets.

• Pound chicken cutlets with a meat mallet or a heavy skillet to flatten to about ¼ inch thickness.
• Season chicken cutlets

• Mix parmesan cheese, Italian seasoning, garlic powder, parsley, and salt and pepper in the toasted panko breadcrumbs.
• Beat eggs and add the rest of the parmesan cheese and salt and pepper. Set it aside.

• Place flour on a plate and set up your breading station.

How to Make Italian Chicken Cutlets?

• Dip the seasoned chicken cutlets into the flour and shake lightly to remove excess flour.

• Next, dip the floured chicken piece into the egg mixture to coat both sides.
• Transfer the coated chicken onto the plate of seasoned toasted breadcrumbs. Coat both sides and press lightly to ensure the breading sticks to the chicken.
• Prepare to either air fry or bake.

Recipe Tip: Our foolproof method of toasting the panko breadcrumbs BEFORE baking or air frying is the secret to juicy chicken. Now, you don't have to overcook the chicken just to get your breadcrumbs brown, toasty and crispy because they already are!

Recipe Tip: Cook time will vary depending on how flat your chicken cutlets are. Thicker cutlets will take longer to cook than thinner cutlets.

Recipe Tip: If you need to cook for more than 2 people, you may want to opt for the baked method. On the other hand, cooking just for 2 people, try the air fryer option.

Healthy World Cuisine first published this Italian chicken cutlet recipe on June 5, 2013. Wow, tabletop air fryers were not even invented back then. We updated the recipe with new methods, photos, videos, recipe card, and the works.

More Easy Chicken Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Italian Chicken Cutlets (Oven Baked or Air Fried)

Crispy oven-baked or air-fried Italian Chicken Cutlets with a foolproof technique for a perfect golden crust. Healthier than frying and family-approved!

Course Mains

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 chicken cutlets

Calories 315kcal

Author HWC Magazine

Equipment

• oven or air fryer
• meat mallet or heavy flat bottomed frying pan

Ingredients

Toasted Panko Breadcrumbs

• 1.5 cups panko breadcrumbs plain (sometimes also called Japanese breadcrumbs)
• 1 tablespoon olive oil

Chicken Cutlets

• 3 chicken breasts or 6 chicken cutlets or about 1.5 pounds depending on the size.
• salt and pepper to taste
• ½ cup all purpose flour or gluten free alternative to coat the chicken cutlets

Panko Breadcrumb Mixture

• toasted panko bread crumbs from above
• ¾ cup parmesan cheese finely grated
• 1 teaspoon Italian seasoning dried herb blend (mixture of basil, oregano, rosemary, marjoram, and thyme)
• 1 teaspoon garlic powder dried or 3 cloves of fresh peeled and minced garlic
• 2 tablespoons parsley fresh finely chopped or 2 teaspoons dried +extra for garnish.
• salt and pepper to taste

Egg mixture

• 2 whole eggs beaten
• ¼ cup parmesan cheese finely grated
• salt and pepper to taste

Instructions

• Decide if you want to BAKE or AIR FRY the chicken cutlets. If baking, preheat oven to 400° F (204°C) now. For air frying, you will preheat the air fryer to 400° F (204°C) approximately 5 minutes before air frying.

Toast the Panko Breadcrumbs

• Place panko breadcrumbs and olive oil into medium skillet and toast for about 5 minutes or until golden brown. Then transfer to a large plate or sheet pan to cool.

Prepare the Chicken Cutlets

• Cut the chicken breasts carefully in half lengthwise or butterfly them open. Then, cut in half lengthwise. Now you should have 6 chicken cutlets (If you have purchased chicken cutlets, you can skip this step)
• Pound chicken cutlets with a meat mallet or a heavy flat bottomed skillet to flatten to about ¼ inch thickness.
• Season both sides of the chicken cutlets well. Set it aside.

Set Up Breading Station

• Prepare Panko Breadcrumb Mixture: Mix ¾ cup of grated parmesan cheese, Italian seasoning, garlic powder, parsley, and salt and pepper into the cooled toasted panko breadcrumbs.
• Prepare Egg Mixture: Beat eggs and add the rest of the parmesan cheese (¼ cup) and salt and pepper.
• Place ½ cup all purpose flour on a large flat plate.
• Set up your breading station like the Ford Assembly line. First, place your prepared chicken cutlets Next, place your plate of flour. In third place, set your egg mixture. Finally, place your seasoned panko bread crumbs.

Assemble Chicken Cutlets

• Dip the seasoned chicken cutlets into the flour and shake lightly to remove excess flour.
• Next, dip the floured chicken piece into the egg mixture to coat both sides.
• Transfer the coated chicken onto the plate of seasoned toasted breadcrumbs. Coat both sides and press lightly to ensure the breading sticks to the chicken.

Baking Instructions: Preheat 400° F (204°C)

• Place prepared cutlets on a lined and lightly greased baking sheet and bake uncovered for 15 minutes. Then, turn over and continue baking for another 5 to 10 minutes or until the chicken has reached the internal temperature of 165°F (73.9°C). Cooking time will vary depending on how thin your cutlets are.

Air Frying Instructions: Preheat 400° F (204°C)

• Place chicken cutlets in the lightly greased air fryer basket and spray with oil. Air fry for 5 minutes. Then flip the chicken over and spray the other side with oil. Continue to air fry for another 5 to 7 minutes (total of 10 - 12 minutes) or until the chicken has reached the internal temperature of 165°F (73.9°C). Cooking time will vary depending on how thin your cutlets are.

Serving

• Enjoy while hot! We like to sprinkle the cutlets with a extra fresh parsley and fresh lemon juice.

Storage and Reheating

• Leftovers can be stored in a covered container in the refrigerator for 3 days or in the freezer for up to 2 months.
• Reheating Methods:

  Oven - 350° F (176° C) and place on a wire rack in your oven uncovered for about 15 minutes or until crispy.

  Air Fryer - 350° F (176° C) for about 3 to 5 minutes.

  Pan Fry - not one of our favorite methods but add a little oil in a skillet and over medium heat until crisp and warm.

  Microwave - not the best option as this will make the panko bread crumbs soggy. But if you must, them cover lightly and microwave for 30 seconds to 1 minute until warm.

Video

Notes

Baking Cook Time - 20 to 25 minutes /Air Fryer cook time - 10 to 12 minutes or until the chicken has reached the internal temperature of 165°F (73.9°C)

Recipe Tips:

• If using previously frozen chicken, make sure it is completely thawed and dried well before breading or it will be soggy.
• Season the chicken cutlets, egg mixture and the panko bread mixture thoroughly for the best tasting breaded chicken.
• Set up your breading station like the Ford assembly line! First goes the chicken, then the flour, followed by the egg mixture and then the panko bread crumb mixture. Lastly, have your lined baking tray or prepared air fryer basket ready at the end.
• Use a fork to bread the chicken or use one hand for breading and keep the other hand clean.
• Shake off the excess flour so that the egg and panko breadcrumbs adhere well to the chicken.
• After dipping the chicken into the panko breadcrumb mixture, press down firmly on both sides so the breadcrumb mixture adheres to the chicken cutlet.
• The goal is to pound the chicken to a ½ inch thickness all around the cutlet to make sure it cooks evenly.
• Don't overcook the chicken! You do not have to worry about the panko breadcrumbs getting browned or crispy because you already completed this task on the stove top. The goal is to have a moist chicken cutlet with an internal temperature of 165°F (73.9°C).

Nutrition

Serving: 1chicken cutlet | Calories: 315kcal | Carbohydrates: 20g | Protein: 33g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 510mg | Potassium: 492mg | Fiber: 1g | Sugar: 1g | Vitamin A: 284IU | Vitamin C: 3mg | Calcium: 240mg | Iron: 2mg

The post Italian Chicken Cutlets appeared first on Healthy World Cuisine

Get ready to fall in love with this delightful roasted side dish, where:

• Natural sweetness meets nuttiness.
• Aromatic rosemary takes center stage.
• A hint of cayenne pepper adds a subtle kick.
• Smoky paprika finish ties it all together.

Not only are these butternut squash steaks vegan, gluten-free, whole30 and paleo friendly, but are a delicious addition to creamy roasted butternut and carrot soup or curried autumn salad.

What is Winter Squash?

Behold the beloved Winter squash. Because they have seeds and develop from a flower, they fall in the fruit category! The humble butternut squash is a delicious example of winter squash that is typically harvested in the fall. They come in all shapes and sizes from round to oblong and a vast array of colors. The flavors of different winter squash types can vary widely, offering super sweetness, buttery richness, nuttiness, savory notes, and more.

Butternut squash is a particularly excellent choice for air frying, thanks to its shape, size, and flavor profile. Additionally, its thicker skin and rind contribute to a longer shelf life compared to summer squash.

What Does Butternut Squash Taste Like?

Have you ever savored the flavor of butternut squash? It boasts a naturally sweet and nutty taste. In addition, you are going to love the velvety and creamy texture when it's roasted, incorporated into pumpkin risotto, or layered in our vegetarian lasagna. Butternut squash shines in recipes where you desire a delightful combination of mild sweetness and savory goodness."

Shape and Color

Butternut squash has a rather amusing shape, resembling a long, pear-like figure. Usually, it features a rounded bottom and an elongated neck. An average fully grown butternut squash measures between 8 to 12 inches (20 to 30 cm) in length and approximately 3 to 5 inches at its widest point.

When selecting butternut squash for air frying, opt for a smaller size that can fit in the air fryer in a single batch. Smaller squashes are often sweeter and more manageable for this cooking method.

How to Choose the Best Butternut Squash

You could wait for a sweet little grandma to venture into the produce section and have her pick out the perfect squash for you. But if you are low on time, here are some quick tips on how to select the best butternut squash:

Inspect the Skin: Look for butternut squash with smooth, unblemished skin. Avoid squash with cuts, bruises, or soft spots, as they may indicate over ripeness or damage. You will know if it has gone bad if you can see mold.

Check for Firmness: A ripe butternut squash should feel firm and heavy for its size. Gently press your fingernail against the skin; it should not give in easily. If it feels soft or spongy, it may be overripe.

Examine the Color: Choose a squash with a consistent, matte beige or tan color. While some variations in color are normal, avoid squash with greenish or moldy patches.

Inspect the Stem: The stem at the top of the squash should be dry and firmly attached. A green or moist stem may indicate that the squash is not fully ripe.

Size Matters: Select a size that suits your cooking technique.

Look for a Uniform Shape: A butternut squash with a consistent shape, meaning a well-defined neck and bulbous end, is easier to work with when preparing it.

Consider the Weight: Pick up the squash and feel its weight. It should feel heavy for its size, indicating that it's dense and has a good amount of flesh inside.

Seasonal Timing: Butternut squash is typically in season during the fall and early winter months. Buying during this time can often result in the best flavor and quality.

Simple Ingredients

1. Butternut Squash - Opt for a smaller size to fit perfectly in the air fryer. Alternatively, you can use acorn, kabocha, or other sweet winter squash varieties for equally delightful results.
2. Olive Oil - Use olive oil or your preferred light-flavored oil to prevent sticking in the air fryer basket and to achieve that beautifully bronzed exterior.
3. Rosemary - We've incorporated 3 small sprigs of fresh rosemary as the star aromatic ingredient. If needed, you can substitute with 1 teaspoon of dried rosemary.
4. Paprika - Particularly, smoked paprika imparts a bold, woodsy flavor to the dish.
5. Garlic Powder or Garlic Salt - Feel free to use what you have on hand for a touch of savory goodness. Fresh cracked pepper is also a tasty addition.
6. Cayenne Pepper - Add just a dash for a subtle kick of heat. This ingredient is optional. If you're a fan of spicy flavors, consider drizzling your roasted air-fried squash with a bit of garlic chili oil.

How to Cut Butternut Squash Steaks?

Ready for some fantastic news? Our time-saving air frying recipe eliminates the need for peeling or dicing butternut squash. After air frying, the peel slips off easily. You can technically eat the peel but it's a bit tougher than kabocha skin. Therefore, most of us prefer to remove it before eating.

Less peeling, cutting, and chopping mean fewer opportunities for kitchen accidents. We're quite fond of all ten of our fingers, and we're sure you are too!

Here are some tips to ensure safe and efficient cutting:

• Sharpen your chef's knife or butcher's knife. Did you know that dull knives are more likely to cause accidents? The concept is simple: more pressure is needed with a dull knife, increasing the risk of slipping and cutting yourself. Keep your knives sharp for safety.
• Keep your cutting board steady and secure on the kitchen counter. If it tends to move, place a lightly damp cloth underneath to provide traction.
• If you'd like, microwave the whole butternut squash for 2 minutes before cutting. While not mandatory, it can make the cutting process easier.

• Leave the skin on the butternut squash. Begin at the thinner neck side and slice the squash into approximately 1 to 1.5-inch (2.5 to 3.8 cm) steaks.

• When you reach the bulbous section of the butternut squash, cut it in half and remove the seeds. You can save these seeds to make roasted pumpkin seeds.
• Continue cutting the remaining squash into slices.

Seasoning and Air Frying

• Preheat your air fryer to 400°F (204°C).
• Lightly brush each side of the butternut squash steak with olive oil.

• Sprinkle on paprika, garlic salt, pepper, rosemary, and a touch of cayenne pepper for a hint of heat. If you're planning for a gathering, you can refrigerate it at this stage for up to a week.

•  Arrange the seasoned squash in your air fryer basket or tray and air fry for about 25-30 minutes or until it's fork tender. Start checking them at the 20 minute mark for doneness.

Recipe Tips

• Opt for a smaller squash. If it's too large, you can either cut it into smaller wedges or cook it in batches.
• Consider microwaving the whole butternut squash for 2 minutes before slicing. It's not mandatory but can make slicing easier.
• Make sure to season both sides of the squash generously.
• Allow a bit of space between the slices in the air fryer to ensure proper air circulation and even cooking. Avoid overlapping just like what we do with our air fryer baby carrot recipe!
• The cooking time for air frying butternut squash depends on the thickness of your steaks. Thinner slices require less time, while thicker ones need more.
• Keep in mind that cooking times may also vary depending on the type or brand of air fryer you use. We used a Cosori Air Fryer Toaster Oven (32QT/32L) for this recipe.

Substitutions and Variations

• Get creative with your spice and herb choices.
• Enhance the flavor with a drizzle of curry sauce on top of the roasted butternut squash.
• For extra sweetness, consider adding a sprinkle of brown sugar or a drizzle of maple syrup at the end of the cooking process to avoid mess and prevent overbrowning.

How to Serve

• Enjoy these Rosemary Air Fryer Butternut Squash Steaks piping hot as a delectable side dish. They're also perfect for advance preparation-simply reheat them in the air fryer for a few minutes before serving to maintain their delightful crispiness. Consider adding a sprig of fresh rosemary as a garnish for an elegant touch.
• Get adventurous and try them in butternut squash tacos. It's a delightful combination of slight sweetness and a hint of heat - a true yum!
• Elevate your quinoa harvest salad or autumn salad by adding these squash steaks.
• Air fryer butternut squash make a fabulous side dish for Thanksgiving or any autumn meal.
• They're a spectacular addition to curries and soups or can serve as an alternative to kabocha in our vegan truffle pasta recipe.
• Don't forget about those sweet winter squash seeds. Try our air fryer pumpkin seed recipe for a deliciously crunchy topping on soups, salads, or simply as a late-night healthy keto snack.

How to Store?

Cooked butternut squash can be stored in the refrigerator in a sealed container for up to 3 days or frozen for as long as 3 months. When reheating, you have a couple of options: microwave for 1 to 2 minutes until it's toasty warm or air fry at 400°F or bake at 350°F until it reaches that delightful, toasty warmth.

Types of Winter Squashes

Winter squash can be divided into 2 categories.

1. Savory winter squash is lightly naturally sweet but also delicious in savory recipes. Examples include butternut, acorn, spaghetti, Hubbard and kabocha. A kabocha or acorn squash has a similar taste profile to butternut squash. These can be used as an exchange in this air fryer recipe.
2. Sweet winter squash is much sweeter and many of these are used for desserts like our pumpkin empanadas. Some examples include sugar pumpkin, delicata and golden nugget squash. You may also use these in this air fryer recipe, if you prefer a sweeter side dish.

Frequent Asked Questions (FAQ's)

Autumn Meal Ideas

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Rosemary Air Fryer Butternut Squash Steaks

Discover the perfect autumn side dish - easy spicy Rosemary Air Fryer Butternut Squash Steaks! No peeling, vegan, gluten free and ready in 30 minutes.

Course Sides

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 137kcal

Author HWC Magazine

Equipment

• air fryer We used a Cosori toaster oven style air fryer (32 quart sized)

Ingredients

• 2 pounds butternut squash unpeeled and sliced into 1 to 1.5 inch (2.5to 3.8 cm) steaks. Remove seeds and pulp.
• 2 tablespoons olive oil
  
• 1.5 teaspoon paprika (We used a smokey paprika)
• 1 teaspoon garlic salt or to taste - if on a low salt diet, exchange with garlic powder.
• 2 to 3 sprigs rosemary
  fresh minced or 1 teaspoon of dried rosemary
• pepper to taste
• ½ teaspoon cayenne pepper or to taste for desired heat (optional)

US Customary - Metric

Instructions

• Preheat air fryer to 400 degrees F ( 204 degrees C).
• To make the butternut squash easier to slice, you can microwave it whole on full power for 2 minutes. The step is optional but it does make it easier.
• Leave the skin on the butternut squash. Begin slicing at the thinner neck side and slice the squash into approximately 1 to 1.5-inch (2.5 to 3.8 cm) steaks. When you reach the bulbous section of the butternut squash, cut it in half and remove the seeds.  Continue cutting the remaining squash into half moon slices.
• Lightly brush each side of the butternut squash steak with olive oil. Season with paprika, garlic salt, pepper, rosemary, and a touch of cayenne pepper for a hint of heat on both sides.
• Spray your air fryer tray with a little oil to prevent sticking. Lay out the cut and seasoned butternut squash in a flat layer. Do not overlap. (Depending on the size of your air fryer, you may need to make a second batch.)
• Air fry for about 25 to 30 minutes or until fork tender, turning the steaks halfway in the cooking process. Start checking for doneness at the 15 to 20 minute mark.
• Enjoy! (You can make this dish up to 3 days in advance and then just reheat to serve)

Video

Notes

Recipe Tips

• Choose a smaller squash. If it's too large, you can either cut it into smaller wedges or cook it in batches.
• Consider microwaving the whole butternut squash for 2 minutes before slicing. It's not mandatory but can make slicing easier.
• Make sure to season both sides of the squash generously.
• Allow a bit of space between the slices in the air fryer to ensure proper air circulation and even cooking. Avoid overlapping!
• The cooking time for air frying butternut squash depends on the thickness of your steaks. Thinner slices require less time, while thicker ones need more.
• Keep in mind that cooking times may also vary depending on the type or brand of air fryer you use.

Storage

Roasted squash can be refrigerated in a sealed container for up to 3 days or frozen for us to 3 days. It can be reheated in the microwave, air fryer or oven just until toasty warm. 

If you are prepping for a holiday gathering, you can slice and season butternut squash steaks up to a week in advance and then air fry on the day of your gathering. 

Oven Directions

No air fryer - No problem! 

Preheat your oven to 350 degrees F (175 degrees C) and bake rosemary butternut squash steaks for 40 to 45 minutes or until fork tender. 

Nutrition

Serving: 2slices | Calories: 137kcal | Carbohydrates: 27g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 810mg | Fiber: 5g | Sugar: 5g | Vitamin A: 24474IU | Vitamin C: 48mg | Calcium: 115mg | Iron: 2mg

The post Rosemary Air Fryer Butternut Squash Steaks appeared first on Healthy World Cuisine

Perfect lunch or dinner for those busy back to school days, cold days or days you are feeling a bit under the weather.

Clear Broth in an Instant

Wave farewell to the hours spent waiting for Chinese soups to simmer on the stovetop, blanching chicken, and skimming the surface. The Instant Pot (or electric multi cooker) does all the work, so you don't have to.

Using the Instant Pot soup setting allows the liquid to come to a slow simmer without boiling - the result is a clear soup. In addition, we have loads of other helpful hacks to help you achieve a clear soup that even grandma would be proud of.

Soup Benefits

Grandmas always know best! This time-honored ABC Soup recipe has been around for centuries boosting immunity during cold and flu seasons or whenever you need some extra tender loving care. Revitalize your health and bolster your immunity with nourishing chicken soup. It's a bowl of prevention and wellness in every spoonful.

This chicken soup is cooked with bones, so it contains extra vitamins and collagen. ABC Soup is not cooked as long as our beef bone broth.  However, the added pressure from the Instant Pot helps extract the nutrients and flavor.

With just 6 main staple ingredients, you can enjoy a delicious homemade Cantonese soup, in under an hour. Try adding fun alphabet noodles or rice to the soup for an extra hearty meal.

What does ABC Soup Stand For?

Healthy ABC soup contains vitamins A, B and C from the nourishing carrots, potatoes, and tomatoes. One may argue that it is called ABC soup because it is an essential recipe that everyone should learn how to make - and it's easy like ABC.

Did ABC soup originate in Malaysia, China or elsewhere?  Does it even matter? All we know, is that you are going to love having this simple Asian soup on your menu rotation.

Easy to Find Ingredients

Chicken drumstick (legs) - are budget friendly. You can also substitute with other chicken parts with bones such as thighs, wings, etc. In addition, you can also substitute with pork ribs. If you use pork, you may consider adding in a little Shaoxing wine or cooking sherry to mellow out the flavor in the soup.

Potatoes - We used a waxy Yukon gold potato because we love that creamy buttery flavor. Because they are less starchy, they hold up well in soups and retain their shape. Red potatoes and new potatoes are also waxy potatoes that do not turn into mash while the soup simmers. If you prefer rice instead of potatoes, you may like to try our immunity boosting soup.

Carrots - Pick the thicker carrots. We prefer to cut larger the carrots larger to prevent them from breaking down during the cooking process. They add sweetness to this Chinese soup.

Tomatoes - Plum or Roma tomatoes are budget friendly, have less seeds and are meatier compared to other types of tomatoes. However, use the type of fresh tomatoes you have on hand or canned tomatoes. The acid from the tomatoes helps extract more collagen and cartilage from the bones.  This makes this Chinese soup more delicious and nutritious. 

Corn - Fresh on the cob is preferred during the peak season.  Our Tri-colored farmers market sweet corn added a delicate sweetness to the ABC soup broth.  Of course, you can substitute with either frozen or canned corn as well.

Onion - but of course, right! As shocking as this may seem, there is NO garlic in this recipe. A few sliced green onions add a pop of freshness to the dish.

Ginger - This fresh spice is optional but really makes this recipe super cozy, zippy and warming.  Of course, you can also try a little dried ground ginger instead of fresh. We add about 2.5-inch knob ginger bashed and add directly into the soup.

Optional Chinese Red Dates and Goji Berries - to nourish your spleen and blood.

How to Make Cantonese Soup in the Instant Pot

• Peel Tomatoes - First make a small slit in the tomato skin in both directions. Then, pour boiling water to cover the tomatoes for just about 1 to 2 minutes. Immediately, plunge the poached tomatoes into a bath of iced water. Then, peel the tomatoes and slice them into large chunks.

• Prep Vegetables - Peel and chop potatoes, carrots, onions, and slice into large chunks. Remove the husk from the corn on the cob. Use a knife to carefully cut into sections or just break it in half with your hands.

• Aromatics - Cut approximately a 2.0-inch (5.0 cm) piece of fresh ginger in half and bash with a knife. Rinse Chinese red dates and goji berries if you plan on using them - optional ingredient.
• Remove skin from chicken- If using a chicken drumstick, just start peeling from the large end down to the small end and pull off the skin and fat.

• Place all the ingredients in the Instant Pot and cover with water. Seal the Instant Pot and make sure the nozzle is in the sealed position. Set the Instant Pot to the soup setting for 35 minutes on high pressure. Allow the pressure cooker to natural release for at least 15 to 20 minutes or until the plunger is released. Season to taste.
• Serve ABC Soup - Place the cooked chicken, potatoes, carrots, tomatoes, onion, and corn on the cob in a bowl and ladle over several scoops of the nourishing clear chicken broth. Garnish with sliced green onions and enjoy.

The Instant Pot Advantage

Unlike a standard pressure cooker, the Instant Pot or electric multi cooker, has many other preset programs. These special settings are very convenient when cooking black rice or even a lentil ham stew because they simply the cooking process and you have better results.  

One of the primary benefits of owning a multi cooker lies in its soup setting. Unlike the pressure cook option, the soup setting facilitates a gradual and gentle simmer for the broth under pressure. With this function, there's no aggressive boiling involved. This is crucial because boiling soup can lead to undesirable outcomes such as cloudiness and the risk of vegetables turning mushy.

Of course, a cloudy soup with impurities and mushy veggies is not very appetizing! If you want a clear broth while cooking on the stovetop, you must first skim off the impurities and that takes time. This soup function on the Instant Pot keeps soups clear of impurities and/or at least allows the few to be easily scooped away from the top.

Crafting the Clear Broth

If your grandma showed you how to make authentic Chinese ABC soup, you were probably taught that you needed to blanch the chicken, not once but twice, before adding to the soup pot. With our fool proof method, you can skip this time-consuming step altogether.

1. Use the Soup function on the Instant Pot or electric multi-cooker with a normal pressure.
2. Use Chicken legs (drumsticks) because the skin is so easy to remove. In addition, there is no need to pre-blanch chicken legs before adding to the Instant Pot. (However, if you decide to use a fatty difficult to skin protein like chicken feet, etc. - These will need to be blanched before placing them in the Instant Pot)
3. When adding optional Chinese red dates to the soup, keep them whole. Remove them carefully before serving the soup. If they break open, they can cloud the soup broth. If they do break open, no worries. For the home cook, this is just fine because it makes the soup extra nourishing.
4. If you choose to cook Cantonese ABC soup on the stove top, do not boil broth. Instead, allow gradual heating to a simmer so that the proteins have a chance to gather. This makes it easier to skim foam off the top.

Recipe Tips

• Cut the vegetables into large chunks so that they do not break apart when cooking. The star of today's recipe is delicious sweet fresh picked sweet corn on the cob.
• Peeled vegetables and tomatoes are more pleasing from a texture standpoint.
• Remove as much fat and skin from the chicken as possible to keep the clearest broth. This is also more pleasing from a serving perspective.
• Season abc soup to taste with salt and pepper and adjust before serving. We usually do not add too much salt at the beginning because the flavors have not yet developed fully. If you are trying to watch your sodium intake, you can try using a salt free seasoning. 
• It can take up to 30 minutes for the Instant Pot to come to pressure before starting to cook on the soup setting.
• If you have the time, you can allow the Instant Pot multi cooker to naturally release. We chose to allow 15 minutes of natural release, followed by a quick release.
• Please be careful and use a towel when using the quick release method. The Instant Pot is quite full, and some juice and steam will be released.
• Do not overfill the multi-cooker! There is a line labeled on the inside pot that you should never go above.

Equipment

We used a 6.0 quart (5.6 liter) Instant Pot Duo series. It took approximately 6 cups of cool water to cover the ingredients. If you own a smaller multi-cooker, you can cut the ingredients in half and just cook less.

How to serve

Kid Friendly - We usually remove the chicken from the bone and shred or cut it into bite-sized pieces. This makes it easier for them to enjoy the soup without the hassle of bones.

Adults - We add tender chicken drumsticks and veggies with several ladles of nourishing broth into a soup bowl. Then, top it off with a few sliced green onions.

Accompaniments

• Consider incorporating cooked alphabet pasta or rice for a fun and filling meal idea. Encouraging the kids to spell out words using the alphabet pasta.
• Serve with crackers, whole wheat focaccia bread or gluten free dinner rolls.
• Sometimes, we like to serve a little soy sauce with garlic chili oil on the side to dip the chicken in.
• Serve a few pan-fried or boiled dumplings on the side.
• You can't go wrong with a delicious bowl of Hong Kong fried rice or eggplant with garlic sauce on the side.

Vegan Option

If you want to try a plant-based option, swap the chicken with mushrooms. Rehydrated dried shiitake mushrooms and their soaking liquid add a delicious umami flavor to the broth. You will need to reduce the cooking time to 20 minutes using the soup setting.

Storage and Reheating

Cantonese ABC Soup can be stored covered in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Reheat the soup over medium heat in a pot on the stove top or in the microwave until warm.

Frequently Asked Questions (FAQ's)

More Savory Chinese Soups

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Cantonese ABC Soup (Instant Pot Clear Broth Recipe)

Warmup with a comforting bowl of traditional Cantonese ABC soup with our quick and easy Instant Pot's clear broth technique.

Course Mains

Cuisine Chinese

Diet Gluten Free, Low Lactose, Low Salt

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Instant Pot Natural Release 15 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 bowls

Calories 338kcal

Author HWC Magazine

Equipment

• 1 Electric Multi-Function Cooker (6 Quart Instant Pot or device with the soup function)

Ingredients

• 3 whole tomatoes (We used Roma) - peeled and chopped into large chunks
• 3 whole potatoes (We used Yukon Gold) peeled and chopped into large chunks
• 3 whole carrots peeled and chopped into large chunks
• 1 small onion peeled and chopped into large chunks
• 2 inch ginger fresh knob, cut in half and smashed
• 2 whole corn on cob peeled and chopped into 3 to 4 sections
• 4 whole chicken drumsticks (Legs, with the bone in) - remove skin
• water to cover ingredients in Instant Pot - we needed about 6 cups (1.4 liters).
• salt and pepper to taste (we used white pepper)
• red dates and goji berries dried optional - just a few
• 3 whole green onions sliced thin for garnish - optional

US Customary - Metric

Instructions

• Peel Tomatoes - First make a small slit in the tomato skin in both directions. Then, pour boiling water to cover the tomatoes for just about 1 to 2 minutes. Immediately, plunge the poached tomatoes into a bath of iced water. Then, peel the tomatoes and slice them into large chunks. (If you do not mind the peel in soup, you can just chop the tomatoes in large chunks.)
• Prep Vegetables - Peel and chop potatoes, carrots, onions, and slice into large chunks. Remove the husk from the corn on the cob. Use a knife to carefully cut into sections or just break it in half with your hands.
• Aromatics- Cut approximately a 2.0-inch (5.0 cm) piece of fresh ginger in half and bash with a knife. Optional - Rinse Chinese red dates and goji berries if you plan on using them.
• Remove skin from chicken- If using a chicken drumstick, just start peeling from the large end down to the small end and pull off the skin and fat.
• Place all the ingredients in the Instant Pot and cover with water. Season to taste. Seal the Instant Pot and make sure the nozzle is in the sealed position. Set the Instant Pot to the soup setting for 35 minutes on high pressure. Allow the pressure cooker to natural release for at least 15 to 20 minutes or until the plunger is released.
• We chose to allow 15 minutes of natural release, followed by a quick release. Please be careful and use a towel when using the quick release method. It is possible that some juice and steam will be released.
• Remove the ginger. To keep a clear broth, carefully remove the Chinese red dates if added. Check seasoning and add more salt and pepper as desired.
• Serve in bowls and garnish with a few sliced green onions. Enjoy!
• For the Kids: Our preference is to remove the chicken from the bone so it is easier for them to eat. In addition, we like to also add some cooked alphabet pasta or rice for an extra hearty meal.

Video

Notes

Recipe Tips

• Cut the vegetables into large chunks so that they do not break apart when cooking.
• Peeled vegetables and tomatoes are more pleasing from a texture standpoint.
• Remove as much fat and skin from the chicken as possible to keep the clearest broth. This is also more pleasing from a serving perspective.
• Season ABC soup to taste with salt and pepper and adjust before serving. We usually do not add too much salt at the beginning because the flavors have not yet developed fully. If you are trying to watch your sodium intake, you can try using a salt free seasoning.
• It can take up to 30 minutes for the Instant Pot to come to pressure before starting to cook on the soup setting.
• If you have the time, you can allow the Instant Pot multi cooker to naturally release. We chose to allow 15 minutes of natural release, followed by a quick release.
• Please be careful and use a towel when using the quick release method because some juice and steam will be released.
• Do not overfill the multi-cooker! There is a line labeled on the inside pot that you should never go above.

Storage 

Leftover soup can be stored covered in the refrigerator for up to 3 days or frozen for up to 3 months. 

Reheating

Feel free to reheat soup on the stove top over medium heat until heated through. Alternatively, you can reheat lightly covered in the microwave for a minute or until heated through. 

Nutrition

Serving: 1bowl | Calories: 338kcal | Carbohydrates: 31g | Protein: 40g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 119mg | Sodium: 174mg | Potassium: 1226mg | Fiber: 5g | Sugar: 5g | Vitamin A: 8130IU | Vitamin C: 40mg | Calcium: 61mg | Iron: 3mg

The post Cantonese ABC Soup appeared first on Healthy World Cuisine

But that's not all! These salmon bites cook up in just about 6 minutes making them perfect for a busy weekday meal or crowd-pleasing Asian appetizer. In addition, we will be sharing our secret way to effortlessly remove skin from salmon with our quick and easy video demonstration. Lastly, these salmon nuggets are made without breading and are entirely gluten-free when made with either tamari sauce or coconut aminos.

So, let's turn fish haters into fish lovers with this quick and easy air fried salmon recipe.

Ingredients

Salmon - Use the thicker portion of the fillet for the best salmon bites. Wild caught is preferred to farmed. Fresh is best but you can also use frozen fillets. Choose your favorite type and one in your budget.

• King (Chinook) is highest in fat and in cost. 
• Sockeye is redder in color and leaner and from the Pacific.
• Coho (Silver Salmon) from the Pacific have a little less oil but are brighter in color compared to Atlantic.
• Atlantic salmon are usually farm-raised but are less expensive.

If you can't find salmon, try mackerel, or black cod which are both high in omega-3 fatty acids.

Oranges or Mandarin Oranges - or even try blood oranges when in season - fresh juice and zest

Lime or Lemon - fresh juice and zest

Garlic and Ginger - fresh or dried ground spices.

Soy sauce - or tamari or coconut aminos to keep this recipe gluten-free.

Sesame Oil - and a little light flavored oil to prevent sticking to the air fryer grates.

Garlic Chili Sauce or Sriracha Sauce - to give this recipe a little spicy kick. Alternatively, you can add a little dash of dried red pepper flakes or even fresh chili peppers.

Honey - or maple syrup or other sugar alternatives of choice.

Air Fryer Instructions

• Remove the salmon skin, if desired, and cut it into 1.5-inch cubes. Ours look more like rectangles. (smiling)

• Make the orange salmon marinade. Zest and juice the oranges and limes. Then, stir in garlic, ginger, soy sauce (tamari or coconut aminos), sesame oil, garlic chili sauce and honey.

• Add ½ of the orange salmon marinade to the patted dry salmon cubes. Reserve the other half of the marinade for the glaze.

• Place the marinated salmon nuggets in a lightly oil sprayed air fryer basket or tray. Air fry salmon bites at 400° F (204° C) for about 6 to 8 minutes or until easily flakes with a fork or the internal temperature is 145° F (62° C). Turn the salmon or shake the basket halfway through the cooking process.

• In the meantime, reduce the other half of the orange marinade by half or until thick and bubbly.
• Drizzle the orange glaze over the air fried salmon bites. Garnish with sesame seeds and green onions, if desired, and enjoy.

The Irresistible Orange Glaze

Have you tried our mandarin orange chicken? Then you will know how delicious the natural sweetness of oranges and zest from citrus can brighten up any dish. You are going to love this orange glaze over air fryer fish bites because it's completely balanced. Actually, make extra because it is so good over air fryer ham, drizzled on roasted carrots or even duck.

Salmon Skin On or Off?

Should you keep the skin on or off the salmon before air frying? The easiest way to solve this debate is to look at the pros and cons of each and you be the judge. We prefer to take the skin off when cooking fish in the air fryer.

Leaving the Skin on

Pro's

• Saves time.
• No need to flip the salmon.
• Protects the fish from drying out.

Con's

• Higher probability that that one side of the salmon will not get browned.
• The skin may stick to the air fryer tray.
• Skin will not be truly crispy.  If you want to eat the salmon skin as a crispy snack, you will need to air fry the skins separately from the salmon flesh.
• Might not be aesthetically pleasing to those that are not true fish fans.

Removing Skin

Pro's

• Easier to eat because you do not have to remove the skin first.
• This method is more appealing to those finicky eaters.
• The salmon nugget gets crispy on all sides.

Con's

• It takes a little more time. However, with our quick and easy hack shown in our video below, you will have the skin off in less than 5 minutes.
• Be extra careful not to overcook the salmon. The skin acts as a heat barrier and keeps it moist.

How to Remove Salmon Skin

Removing the skin to make fish bites can be done in a couple of different ways.

1. Ask your fish monger to remove the skin for you.
2. The knife method is where you lay the salmon skin side down and flesh side up and run your sharp knife between the skin and flesh. This can be tricky as it takes some skill. In addition, if you are not monitoring what you are doing you can inadvertently take off too much of the salmon flesh.
3. We chose to use the Hand method to remove the skin.
4. Lay the salmon flesh side down on a cutting board and the skin side up.
5. With a sharp knife or your fingers, pull up the edge of the skin and hold it with one hand. Use the knife or your other hand to hold the salmon fillet down on the cutting board. Then, pull the skin back with a light side to side motion to help peel the skin away from the flesh.

In either method, sometimes you need to remove a little extra brown fish flesh (bloodline) located next to the skin with a sharp knife. Although you can eat the bloodline, it has a little stronger flavor - so the choice is yours.

Breading-Free Salmon Nuggets

We are all about keeping things simple, healthy, and less messy in the kitchen. The air fryer can help you do this by making the salmon edges crispy while keeping the interior is flaky and succulent - and your kitchen clean. No messy breading stations and it is happily gluten-free. Say goodbye to greasy stovetops and extra dishes to clean up.

How to Serve Salmon Bites

Can you keep a secret? We have been eating orange glazed salmon bites, one right after the other, straight off the air fryer tray. They are just that good. (smiling) Alternatively, you may like to try these other ways to serve air fried salmon bites.

• Serve air fryer salmon bites with rice and stir-fried fresh veggies or make an Asian style buddha bowl.
• Grab a few skewers or toothpicks and serve them up as an appetizer with extra orange glaze dipping sauce on the side.
• Try them in a green salad. Add orange segments and toss with a lemon balsamic vinaigrette
• Bring on Taco Tuesday with an Asian flare. Enjoy salmon bites in a hard or soft shell and top with an Asian coleslaw, spicy garlic pickles and enjoy.
• Add these orange glazed salmon bites to a sandwich, slider bun or Chinese bao (bread).

Recipe Tips

• Cut salmon into uniform sized pieces. In addition, use the thick center cut of the salmon fillet. You can save the thin odd, shaped pieces for Thai Salmon Curry.
• Pat the salmon bites dry with a paper towel before air frying. This ensures a crispy result.
• Don't overcrowd the air fryer basket. Make sure that the salmon bites have room for the air to flow around them. Do not overlap the fish slices.
• Do not overcook! Start checking on your air fryer salmon bites at the 3-to-4-minute mark. Turn salmon or shake the basket, depending on the type of air fryer you have. As soon as the fish flakes easily, are golden brown or have reached 145°F (62° C)- they are done cooking.
• You can make the Asian orange marinade up to 3 days in advance for an easy meal prep idea.
• Do not marinate the salmon for longer than 10 to 15 minutes. The acid from the citrus will start to "cook" the fish, like a ceviche recipe, if left on longer.

Storage Instructions

If you have leftover air fryer orange glazed salmon, lucky you! You may want to hide these delectable bites under the broccoli. No one will ever look there. Then when you want a snack or tomorrow for lunch - your orange glazed salmon bites will be there waiting for you.

Once salmon bites are cooked, they can be stored in a sealed container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Frequently Asked Questions (FAQ's)

Simplify dinner! This salmon recipe is fast and easy for busy back to school days and crazy busy workdays.  Perfect for the days you really do not feel like cooking but want a cozy healthy dinner.

Don't worry if you are late hopping on the air fryer bandwagon!  Start today, to create extra crispy salmon bites without all the mess of frying.

More Air Fryer Recipes

More Salmon Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Orange Glazed Air Fryer Salmon Bites

Easy Orange Glazed Air Fryer Salmon Bites are crispy, yet succulent, with an addictive sticky sweet & spicy orange sauce and marinade.

Course Mains

Cuisine American, Chinese

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 4 servings

Calories 332kcal

Author HWC Magazine

Equipment

• air fryer

Ingredients

• 4 fillets salmon
  skin and bones removed approximately 6 ounces each or 24 ounces total.
• ½ tablespoon lime zest
• ½ tablespoon orange zest
• 1 tablespoon lime juice or juice from ½ of a lime
• ¼ cup orange juice or juice from one medium orange
• 2 to 3 cloves garlic large cloves peeled and minced or ½ teaspoon dried ground garlic
• 2 teaspoons ginger freshly peeled and grated or just a touch of dried ground ginger
• 2 tablespoons soy sauce or tamari or coconut aminos for gluten free
• 1 teaspoon sesame oil
• 1 tablespoon oil light flavored - plus extra to coat the air fryer basket or tray
• ½ tablespoon garlic chili sauce or Sriracha sauce
• 2 tablespoons honey or to taste

US Customary - Metric

Instructions

• Remove the salmon skin. Cut the salmon into approximately 1.5 inch ( 3.8 cm) cubes or bite sized pieces. Dab the salmon cubes with a paper towel. Place the salmon cubes in a bowl or baggie so they an be marinated. Set aside.
• Make the orange salmon marinade. Add ½ tablespoon lime zest and ½ tablespoon of orange zest in a bowl. Then, add the juice of one orange and juice of ½ of a lime in with the zest. Mix in garlic, ginger, soy sauce (tamari or coconut aminos), sesame oil, light flavored oil, garlic chili sauce (or sriracha sauce) and honey and stir well.
• Place ½ (one-half) of the marinade over the salmon cubes and mix so that the marinade is evenly distributed over the salmon cubes. Marinate the salmon cubes up to 10 minutes. Reserve ½ of the marinade to make the orange glaze later.
• Preheat the air fryer to 400°F (204° C) for 5 minutes. Spray air fryer basket or tray with oil. Place marinated salmon cubes in air fryer basket or tray - making sure they are not touching or overlapping. Allow room between the cubes so that air can circulate. Depending on the size and type of air fryer you have, you may have to cook them in more than one batch.
• Air Fry salmon bites for approximately 6 to 8 minutes or until the internal temperature is 145°F (62° C) or they flake easily with a fork and are slightly golden brown. Half way through you can give your air fryer basket a little shake or turn the cubes so they get golden on all sides.
• While the salmon bites are cooking in the air fryer, reduce the other half of the reserved orange salmon marinade in a pan over medium - high heat. Cook until the orange glaze is thickens and bubbly. This process takes about 2 minutes.
• Remove the air fryer salmon bites from the air fryer. Drizzle with the orange glaze. Garnish with sesame seeds and green onions, if desired. Enjoy!

Video

Notes

Recipe Tips

• Cut salmon into uniform sized pieces. In addition, use the thick center cut of the salmon fillet.
• Pat the salmon bites dry with a paper towel before air frying. This ensures a crispy result.
• Don't overcrowd the air fryer basket. Make sure that the salmon bites have room for the air to flow around them. Do not overlap the fish slices.
• Do not overcook! Start checking on your air fryer salmon bites at the 3-to-4-minute mark. Turn salmon or shake the basket, depending on the type of air fryer you have. As soon as the fish flakes easily, are golden brown or have reached 145°F (62° C)- they are done cooking.
• It is best to use the temperature or flake method to determine when the salmon is cooked because the size of the salmon pieces can differ. In addition, each air fryer model cooks a little differently.
• You can make the Asian orange marinade up to 3 days in advance for an easy meal prep idea.
• Do not marinate the salmon for longer than 10 to 15 minutes. The acid from the citrus will start to "cook" the fish, like a ceviche recipe, if left on longer.

Storage Instructions

Once salmon bites are cooked, they can be stored in a sealed container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 332kcal | Carbohydrates: 12g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 468mg | Potassium: 915mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 105IU | Vitamin C: 11mg | Calcium: 30mg | Iron: 2mg

The post Orange Glazed Air Fryer Salmon Bites appeared first on Healthy World Cuisine

Decadent cocoa and antioxidant-rich matcha green tea are blended separately with non-dairy milk and nutrient-packed chia seeds, and then layered up in a parfait. It's cool, creamy, energizing and keeps you feeling satiated for hours. Top it with fresh fruit, nuts and homemade coconut whipped cream for a lightly sweet guilt free treat.

This healthy pudding is perfect for a quick make ahead breakfast, an afternoon snack, or a post-workout treat. With just 10 minutes of preparation, you can have breakfast ready for the entire week!

This post has been sponsored by Fraser Tea. Thank you for supporting the brands that help Healthy World Cuisine bring more delicious recipes your way. 

Healthy Breakfast or Snack

• Easy Meal Prep! The chocolate and green tea chia pudding lasts for 5 days in the refrigerator, if stored in a sealed covered container. Perfect for busy work or school breakfasts and for healthy snacks on the go.
• Chia seeds are packed with protein, fiber, and antioxidants to help you feel satiated, provide cardiac protection and keeps the gastrointestinal system running smoothly. Yep- we had to go there - helps you poop!
• Vegan, gluten-free and dairy-free just like our Spicy Chocolate Chai Pu-erh Chia Pudding and Lemony Lavender Chia Seed Pudding.
• Calming caffeine boost! Organic Matcha Green Tea has a higher dose of L-theanine which is an amino acid that calms the nervous system, so you feel more focused and alert without the caffeine jitters.
• Chocolate cravings sorted!

Ingredients

Chia seeds, either black or white, can be used in this chocolate matcha chia seed pudding recipe and in our strawberry banana pancakes. Both black and white chia seeds have a nutty flavor. However, black seeds are more common, have a slightly higher protein level and are somewhat cheaper than white. Chia seeds contain mucilage which is a high fiber soluble fiber. When the chia seeds are placed in the dairy free milk, they magically absorb the liquid and form a gel-like pudding. 

Matcha Green Tea Powder - We used Fraser Tea^® Ceremonial Matcha Organic Green Tea in our matcha chia pudding layer. It's a premium high grade matcha from Japan with a bright green color and vibrant earthy vegetal flavor. We love the quality of Fraser Tea^® products, the organic difference, and the superior customer service. You can also use culinary types of matcha like vanilla, raspberry, or blueberry matcha but it will not be as bright green.

Unsweetened Cocoa or Cacao powder adds a deep rich deep flavor to the chocolate chia seed pudding layer of the parfait. We used Hershey's unsweetened cocoa powder, but you can also use a high-quality organic cacao powder. 

Flexible Ingredients

Non-Dairy Milk or dairy of choice - We used almond milk to keep this recipe a keto friendly option. However, you can also use coconut milk, oat milk, regular dairy milk but they have higher fat, calorie and carbohydrate levels compared to almond milk.

Vanilla extract - optional but it does add a secondary dimension of flavor. If you are trying to cut down on any added sugar, it helps. 

Maple syrup or sweetener of choice - To keep this chia seed pudding vegan, we chose maple syrup. If you want to make this recipe keto friendly or lower in carbs - use a sweetener alternative of choice like monk fruit or stevia. We find that we can reduce the amount of sweetener needed by adding a few fresh berries on top to garnish. If you plan on mixing your chia seed matcha pudding in the blender or food processor to make it smooth, add a teaspoon or two of jujube paste or Medjool date paste. You can enjoy the natural sweetness of dates without spiking your glucose (sugar) levels.

Step by Step Instructions

You will be making a matcha chia seed pudding and a chocolate chia seed pudding and then layering them into a parfait cup.

• In 2 separate bowls add 1 cup of milk in each. Then, add in ½ teaspoon of vanilla in each.

• Add 4 tablespoons of chia seeds into each bowl.
• Sift 2 teaspoons of Ceremonial Matcha Organic Green Tea into one of the bowls.

• Then, sift 2 tablespoons of unsweetened cocoa powder or cacao powder into the other.
• Add maple syrup or other sweetener alternatives of choice into each.
• Stir well until well incorporated.

• Layer a spoonful or 2 of chocolate chia seed pudding into containers. Then top with the matcha chia seed pudding. Repeat until the process to fill the containers.
• Chill in the refrigerator for 2 hours or overnight and enjoy.

Tips for Storing

Chia seed pudding can be covered with an airtight lid and stored in the refrigerator for up to 5 days, according to the USDA.  We like to use small jelly mason jars with lids so you can see the layers in the pudding. You can even add the toppings before storing them.  However, it is best to hold off on the nuts or seeds until just serving to keep it fresh.

Delicious Topping Ideas

1. Fresh fruit - sliced strawberries, blackberries, blueberries, raspberries are good lower carb options. You might also like to try mango, kiwi or even bananas.
2. Nuts and Seeds - chopped almonds, pecans, walnuts, easy roasted pepitas or sunflower seeds.
3. Unsweetened Coconut either grated or flakes pairs lovely with both matcha and chocolate.
4. Cacao Nips or Dark and/or White Chocolate Dairy Free Chips - for a touch of indulgence.
5. Coconut Whipped Cream - non-dairy and extra creamy makes this chocolate matcha chia seed pudding taste like a dessert.
6. Jam or fruit compote - spoon on some raspberry, strawberry refrigerator jam, or blueberry compote for a burst of fruity goodness
7. Spices and Sprinkles like warming cinnamon, extra matcha or unsweetened cocoa powder
8. Granola - for some extra crunch and texture. This is not a low calorie or low carbohydrate option.
9. Maple syrup or date syrup for a touch of sweetness. If you do not need to follow a vegan diet, honey works well too.
10. Nut or Seed Butters like unsweetened almond, cashew, sunflower or roasted pumpkin seed butter.

Recipe Tips

• Sift the matcha and unsweetened cocoa to remove any clumps before adding it to the milk.
• Use a fork and whisk and mix the cocoa powder and green tea powder in the chia seed milk mixture. The matcha and cocoa powder will float to the top of the milk at first. After mixing, all the chia seeds will be coated, and the mixture will start to thicken.
• Choose a high quality matcha that is vibrant green and has a smooth earthy umami flavor for the best tasting matcha chia seed pudding.
• It's important to note that chia seeds will continue to absorb liquid and thicken over time, so you may want to add more milk or non-dairy to the pudding after it has been refrigerated for a few hours.

Variations

• Enjoy your chia pudding warm! There is nothing like a warm and cozy breakfast to start the day. In addition, it is better for your gut health and spleen qi health. Yes, you heard us right! You can heat up the chia seed pudding in the microwave for 20 to 30 seconds at a time until toasty warm.
• Make a blended chia pudding. Blend the ingredients together in the food processor or mixer before refrigerating to make it a smoother and creamier texture.
• Add whipped topping and make a chia berry pudding. Try berries like strawberries, raspberries, or blackberries between the layers for a gourmet parfait.
• Make a keto chocolate chia pudding by substituting maple syrup with stevia, monk fruit or your preferred sweetener alternative.
• If you want to serve chocolate and chia matcha pudding as a dessert, try substituting ½ the non-dairy milk with full fat canned coconut milk for a rich and creamy bite.

What Milk is Best for Keto Diet?

For a keto diet, it's best to choose milk or non-dairy alternative that is lower in carbohydrates. We do not follow any strict diets at HWC Magazine but instead try to choose healthy options and avoid dairy because that causes us tummy woes.  The nutrition calculation for chocolate and matcha chia seed pudding cups are using almond milk.

The number of calories and fat content will change depending on the kind of non-dairy you choose. Here is a chart outlining the basic caloric content of 1 cup (240 ml's) of the common unsweetened dairy free milk options using the Very Fit Well nutrition calculator. Please note that each brand of non-dairy milk varies in their nutritional facts.

Matcha vs Regular Green Tea?

Matcha is different from regular green tea even though they come from the same Camellia sinensis plant.  Farmers cover the tea leaves during the last few weeks before harvesting and then grind the whole leaves into a fine matcha powder.  This special process increases the amount of chlorophyll which makes it bright green and increases the antioxidants and health benefits. Early Spring is the start of the harvest season for premium ceremonial grade matcha.

When preparing regular green tea, you only extract a portion of the nutrients by steeping the leaves in water and drinking the resulting tea. On the other hand, consuming matcha involves ingesting the entire tea leaves, which have been ground into a fine powder and are packed with antioxidants.

Ways to Use Matcha

Matcha is a versatile ingredient that can be used in many ways. Add it to baked goods like Sakura Shortbread Matcha Cookies or Matcha White Chocolate Brownies  to add color and flavor to cakes, cookies, and other treats.

Think outside the matcha latte box! Matcha green tea powder adds a unique flavor and a boost of antioxidants to smoothies. Simply add 1-2 teaspoons of matcha powder to your favorite smoothie recipe or try it in our Matcha Banana Strawberry Ice Cream Cups.

Elevate your morning meal with Healthy Vegan Matcha Pancakes or delectable Baked Matcha Lemon Glazed Donuts and savor the soothing energy of matcha.

Did you know that you can use matcha as a seasoning in savory soup broths, salad dressings or even over roasted vegetables? Sprinkle a little on Matcha Red Bean Energy Balls for a healthy energy packed treat.

Frequent Asked Questions (FAQ's)

More Easy Breakfast ideas

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Chocolate Matcha Chia Seed Pudding

Packed with nutrients, this easy make ahead layered chocolate matcha chia seed pudding is the perfect guilt free vegan dessert or healthy breakfast option.

Course Appetizers/ Snacks, Breakfast and Brunch, Dessert

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10 minutes minutes

Refrigerator Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 4 servings

Calories 137kcal

Author HWC Magazine

Equipment

• mason jars or container with lids if you plan on doing meal prep for the week.

Ingredients

Matcha Chia Seed Pudding Layer

• 1 cup unsweetened almond milk (or other non-dairy or dairy or choice)
• ½ teaspoon vanilla extract optional
• ¼ cup chia seeds whole (4 tablespoons)
• 2 teaspoon Ceremonial Matcha Organic Green Tea
• 1 tablespoon maple syrup or sweetener alternative of choice to your desired sweetness level

Chocolate Chia Seed Pudding Layer

• 1 cup unsweetened almond milk (or other non-dairy or dairy or choice)
• 1 teaspoon vanilla extract
• ¼ cup chia seeds
  whole (4 tablespoons)
• 2 tablespoons unsweetened cocoa powder
  or cacao powder
• 1 tablespoon maple syrup or sweetener alternative of choice to your desired sweetness level

Toppings (optional)

• berries and fruit optional
• nuts and seeds optional
• Homemade Coconut Whipped Cream optional

US Customary - Metric

Instructions

Make Matcha and Chocolate Chia Seed Puddings

• Set up 2 medium sized bowls in front of you. Place 1 cup of almond milk or non-dairy of choice in each bowl. Next, place ½ teaspoon of vanilla extract into each bowl with the almond milk. Measure out ¼ cup (4 tablespoons) of chia seeds and place into one of the bowls. Then, measure out another ¼ cup of chia seeds and place it in the second bowl.
• Sift in 2 teaspoons of Ceremonial Matcha Organic Green Tea into one of the bowls with the chia seeds and non-dairy milk. Sift in 2 tablespoons of unsweetened cocoa powder into the second bowl of chia seeds and non-dairy milk. Add 1 tablespoon of maple syrup of sweetener alternative of choice into each bowl. Adjust to your desired sweetness level.
• Stir and mix the matcha chia pudding and the chocolate chia pudding mixtures until there are no more lumps and the mixture is well incorporated. (At first the matcha and chocolate powders will be floating on the top. Keep mixing - like you are beating an egg, until the powder is fully mixed in. The matcha pudding will turn green and the chocolate pudding will be dark brown. The chia pudding will start to thicken.)

Layer Up the Pudding Parfaits

• Set out 4 small jelly mason jars or cups with lids. (We like to use a glass containers so you can see the layers.)
• Spoon a layer of chocolate chia seed pudding into each jar. Then spoon a layer of the matcha chia seed pudding in each jar. Repeat this process until you fill the jars or are out of pudding. Place the lids on the containers.

Chill & Serve

• Refrigerate for at least 2 hours or overnight.
• Top with berries, other fruits, nuts, seeds or even homemade whipped cream if you wish. Dust with a little cocoa powder or matcha as desired. Enjoy!

Video

Notes

Tips for Storing

• Chia seed pudding can be covered with an airtight lid and stored in the refrigerator for up to 5 days, according to the USDA.  We like to use small jelly mason jars with lids so you can see the layers in the pudding. 
• You can freeze chia seed pudding in an airtight container for up to 3 months. When you are ready to eat it, just place it in the refrigerator for a couple hours or overnight to thaw. 

Recipe Tips

• If you are new to matcha powder, start with just 1 teaspoon instead of 2. Choose a high quality matcha that is vibrant green and has a smooth earthy umami flavor for the best tasting matcha chia seed pudding

Variations

• Blend the ingredients together in the food processor or mixer before refrigerating to make it a smoother and creamier texture.
• Add whipped topping and berries like strawberries, raspberries, or blackberries between the layers for a gourmet parfait.
• If you want to serve as a dessert, try substituting ½ the non-dairy milk with full fat canned coconut milk for a rich and creamy bite.
• Enjoy your chia pudding warm for a cozy breakfast or snack. Heat up the layered chia seed pudding in the microwave for 20 to 30 seconds at a time until toasty warm.

Nutrition

Serving: 1g | Calories: 137kcal | Carbohydrates: 11g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 167mg | Potassium: 127mg | Fiber: 9g | Sugar: 0.4g | Vitamin A: 111IU | Vitamin C: 0.3mg | Calcium: 287mg | Iron: 2mg

The post Chocolate Matcha Chia Seed Pudding appeared first on Healthy World Cuisine

Lotus roots (also known as lotus stems) are mild in flavor and taste like a starchy potato. However, it's that extra crispy addictive texture sets it apart from ALL other vegetables. Our Sichuan Spicy Lotus Root Stir Fry is crunchy, garlicky, savory, spicy and takes less than 20 minutes to prepare. It's a quick and easy vegan Asian dish for a weekday dinner.

Stir-fried lotus root is also commonly eaten during the Chinese New Year celebration because it symbolizes abundance and prosperity. The Cantonese word for lotus root is "Leen Ngau" which sounds like "having year after year" so it is lucky to eat in the Lunar New Year.

What is a Lotus Plant?

We can't wait for you to try this unique aquatic rhizome plant called the lotus. The root of the plant thrives underwater producing huge leaves and flowers that grow upward and display on top of the water. Of course, the budding flowers are gorgeous and magical but just wait until you explore the wonderful textures and taste of this interesting vegetable.

Edible Parts

Did you know that you can eat every part of the lotus plant?

Yes, you can! You can even eat the lotus seeds. They add a pop of crunch in a Lucky Shrimp and Lotus Seeds stir fry or can be made into lotus paste for mooncakes. Even, the flowers can be steeped as a tea.

The edible stem is what we are using today to make a stir-fried side dish. Lotus root is called Lián'ǒu (莲藕) in Chinese and renkon (れんこん) in Japanese.  Chinese, Japanese, Korean and many other nationalities use this special crunchy vegetable to make delicious soups, stir fries, pickles, salads, braised or made into lotus chips. The actual root is not that glamorous to look at. It's usually tan or beige with little sprouts at the end. However, once peeled, it has snow white flesh with holes in the core.

One of its best attributes is its ability to take on the flavors and seasonings of whatever you add to it. Lotus root recipes can be either savory like our Spicy Beef and Longevity Noodles or sweet like Braised Orange Anise Lotus Root.

Ingredients

Lotus Root -It's the main ingredient in our spicy lotus root stir fry. You can buy them fresh with the peel still on, peeled and sliced in the refrigerator section, or frozen at Asian Markets near you. In addition, you can also find them canned but these are not as crisp.

Lemon water or vinegar - When the root is peeled and exposed to air, it can oxidize and start to turn brown. Either lemon or vinegar water can prevent this from happening. If you purchase them refrigerated or frozen, they are commonly preserved with a citric acid solution to prevent oxidation. We still like to blanch the lotus roots in either lemon or vinegar to prevent any further color changes during the cooking process. The vinegar or lemon juice soak also removes the slight bitterness of the root.

Ginger - fresh is best but substitute with 1 to 1.25 teaspoons of dried ground ginger for a large 1-inch knob of fresh ginger.

Garlic - but of course! Garlicky is one of our favorite food descriptions. Adjust to your liking.

Chili paste or Sriracha Sauce - Adds that kick of spice. If you have a full Asian pantry, doubanjiang sauce used in our Mapo Tofu is very delicious in stir fried lotus root.

Soy sauce - to taste. Use tamari sauce to keep this recipe gluten free.

Sesame Oil - for that umami flavor

Dried Red Pepper Flakes - easy to find ingredient that adds another layer of Sichuan spiciness.

Cornstarch + Water - slurry to thicken the sauce.

Green Onions - aromatic and a delicious garnish.

Substitutions

There is no perfect substitute for lotus root. However, in a pinch you could use jicama, daikon radish, turnip, water chestnuts or potatoes. Each of these items will change the taste and texture profile of the Chinese lotus root recipe but are still delicious. In addition, each item may need more or less time to blanch before stir frying.

To keep this recipe gluten-free, exchange the soy sauce with tamari sauce and you are good to go.

Prepping

For the full and complete recipe and video, please scroll down to the recipe card for details.

• Fresh Whole Lotus Root Prep: Cut the ends off the vegetable.  Peel, slice thin, and rinse well. As it grow in muddy murky waters, be sure to wash it thoroughly to remove any dirt or debris.
• If using frozen ones, defrost before using. We like to rinse pre-sliced refrigerated or frozen lotus prior to using in a recipe. Canned ones do not need to be washed prior to consuming. In addition, many times the refrigerated lotus roots have already been boiled (blanched) and are soaking in a solution of citric acid. (In this case, it is not required to soak and blanch before using in a stir fry.)

• After you are done rinsing, place raw lotus slices in a large pot of water with either lemon or vinegar and salt to prevent further oxidation and it also helps to remove that slight bitterness.
• Blanch (boil) the slices in the lemon or vinegar water for approximately 2 minutes in lightly boiling water with the lid on. Immediately drain and rinse with cool water to stop the cooking process. Drain well and set aside. At this point, the lotus root is safe to cook and consume in a Spicy Sichuan Hot Pot (or mild broth) or any of your favorite recipes.

Sauce and Aromatics

• Make the stir fry sauce. Mix soy sauce, sesame oil, water, and cornstarch slurry together and set aside.
• In a frying pan or wok, add oil, ginger, chili sauce (Sriracha), garlic, whites of green onion and rinsed and drained blanched lotus root slices.
• Add dried red chili pepper flakes or fresh chilis to desired heat level.

Stir Frying

• Fry for couple of minutes on each side as I love that little sear. If you have a small wok or frying pan, you may want to do this in batching to increase the pan's capacity for full contact with each lotus root slice.
• Lastly, add the stir fry sauce and keep stirring until the sauce thicken.
• Garnish stir fried lotus root with the green section of the green onions and red chili peppers as desired.

Dishes to Serve With

There are a variety of ways to enjoy blanched and cooled lotus root, such as thinly slicing it and adding it to salads or sushi rolls or grating it and using it as a topping for sandwiches or wraps. You can also slice the root into thin rounds and serve it as a crunchy snack, either on its own or with a dipping sauce.

If you want to serve it as part of a traditional Chinese dinner, try this recipe meal plan.

• Shanghai Wonton Soup or Spicy Garlic Cucumber Refrigerator Pickles
• Beef and Peppers in Black Bean Sauce and plain Jasmine white rice.
• Spicy Lotus Root Stir Fry
• Four Ingredient Okra Stir Fry
• Chinese Pear Dessert Soup for a light ending.

Hosting a dim sum or Chinese New Year Gathering? Have fun with these tasty Chinese dishes along with a side of stir-fried lotus root.

• Asian Steamed Scallops with Garlic Vermicelli 
• Air Fryer Spring Rolls (Baked instructions included)
• Tofu Veggie Pancakes
• Homemade Chinese Dumplings
• Hong Kong Style Egg Tarts

How to Choose?

There are a few things you should inspect to make sure your lotus root is fresh, not spoiled, and perfect for stir frying.

A healthy lotus root has these following characteristics.

1. The skin is usually beige or light tan and should be free from any wrinkles.
2. Look for any mold spots. Do not choose any roots with white, black, brown, or green spots or areas.
3. They should be firm to the touch and heavy. If it is soft or feels light it could be rotten or dried out.
4. Choose ones that are relatively thin and uniform in size, as this will make them easier to cut into thin slices.
5. Lastly, cut into the lotus. If the flesh is yellow or pink, it has probably gone bad. A fresh one will be white inside. If the flesh smells sour, discard it right away as it has spoiled.

How to Store

Fresh Lotus Root is best enjoyed as soon as harvested because they can dry out or spoil. However, they can be stored in the refrigerator wrapped in a towel and in a loose baggie for up 1 to 2 weeks. Do not peel or slice but keep them whole.

If you peel or cut them, they will only last 3 to 4 days in the refrigerator. It is best to wash the lotus root well and soak in a bath of vinegar or lemon water, so they do not oxidize or turn brown.

Refrigerated peeled and sliced store-bought lotus roots are generally boiled (blanched), cooled and placed in a citric acid solution and sealed. They can remain in the refrigerator until the date to use by on the sealed package. Once the package has been opened, please consume within 3 days.

Cooling or Warming Vegetable

In Traditional Chinese Medicine (TCM), lotus root is considered a cool vegetable when raw. However, it should always be at least blanched before eaten. (You can read more about that in our FAQ section below.)

Once the vegetable is blanched, it is considered a neutral food with neither warming nor cooling properties. Cooked lotus root is generally seen as having a balancing effect on the body.  It provides strengthening of the spleen, stimulates the appetite, strengthens blood, promotes tissue regeneration, strengthens qi and is also high in fiber.

Frequent Asked Questions (FAQ's)

More Chinese New Year Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Spicy Lotus Root Stir Fry

Sichuan Spicy Lotus Root Stir Fry is crunchy, garlicky, savory, spicy and takes less than 20 minutes to prepare.

Course Sides

Cuisine Chinese

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 80kcal

Author HWC Magazine

Ingredients

Blanch Lotus Root

• 12 slices Lotus root or about 2 segments washed, peeled and sliced
• water enough to cover the lotus root slices.
• Salt to taste
• ½ Lemon ½ lemon in water or 2 tablespoons of vinegar to prevent oxidation if using fresh lotus root.

Stir Fry Sauce

• 2 tablespoons Soy sauce
  or tamari sauce for gluten free
• 1 teaspoon Sesame oil (see chef notes for gluten-free options)
  
• 1 teaspoon sugar or sugar substitute of choice
• ¼ cup Water
  
• 1 teaspoon cornstarch

Lotus Root Stir Fry

• 1 tablespoon Oil
  light flavored (if you do not have a non-stick pan or wok, you may need 2 tablespoons of oil.)
• 1 inch Ginger knob peeled and grated
• 3 cloves Garlic
  fresh peeled and minced
• 1 teaspoon Sriracha or more to taste (doubanjiang sauce is also delicious)
• ½ teaspoon Red pepper chili flakes
  or to taste
• 2 Spring onions white part in with the aromatics and reserve the green section for garnish.
• blanched lotus root from above

US Customary - Metric

Instructions

Prepare Lotus Root

• If you are using fresh ginger root, pre-pare a bath of lemon water with ½ lemon juice (or vinegar) and enough water to cover the lotus root slices. Set aside. Wash fresh lotus root segments well. Peel and make sure you let the water run through the holes as they grow in mud - wash well. Slice about ⅛ inch thick. Place lotus root in lemon water bath.
• Blanch (boil) lotus root slices in the lemon or vinegar water for approximately 2 minutes in lightly boiling water with the lid on. Immediately drain and rinse well with cool water to stop the cooking process. Drain well and set aside.

  (If you are using refrigerated prepared peeled, sliced blanched lotus root preserved in a citric acid solution from the grocery store, you can skip this step. However, be sure to rinse well before using in the stir fry.)

Stir Fry Lotus Root

• While your lotus root is blanching, make the stir fry sauce. Mix soy sauce, sesame oil, sugar or sugar alternatives, water, and cornstarch slurry together and set aside.
• In a frying pan or wok, add oil, ginger, Sriracha sauce, garlic, whites of green onion and rinsed and drained blanched lotus root slices.
• Add dried red chili pepper flakes or fresh chilis to desired heat level.
• Fry lotus root on medium high heat for 2 to 3 minutes on each side to get that nice little sear. If you have a small wok or frying pan, you may want to do this in batches to increase the pan's capacity for full contact with each lotus root slice.
• Lastly, add the stir fry sauce and keep stirring until the sauce thickens.
• Garnish stir fried lotus root with the green section of the green onions and red chili peppers as desired. Enjoy!

Video

Notes

How to Store

Fresh Lotus Root is best enjoyed as soon as harvested because they can dry out or spoil. However, they can be stored in the refrigerator wrapped in a towel and in a loose baggie for up 1 to 2 weeks. Do not peel or slice but keep them whole.

If you peel or cut fresh lotus roots, they will only last 3 to 4 days in the refrigerator. It is best to wash the lotus root well and soak in a bath of vinegar or lemon water, so they do not oxidize or turn brown.

Refrigerated peeled and sliced store-bought lotus roots are generally boiled (blanched), cooled and placed in a citric acid solution and sealed. They can remain in the refrigerator sealed until the date to use by on the package. Once the package has been opened, please consume within 3 days.

Prepared Spicy Lotus Root Stir Fry should be stored in a sealed container in the refrigerator and consumed within 3 days or placed in the freezer for up to 2 months. Stir fried lotus root can be reheated in the microwave or stir fried on the stovetop for 3 to 4 minutes or until toasty warm. 

Nutrition

Serving: 1g | Calories: 80kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 327mg | Potassium: 216mg | Fiber: 2g | Sugar: 2g | Vitamin A: 65IU | Vitamin C: 21mg | Calcium: 26mg | Iron: 1mg

The post Spicy Lotus Root Stir Fry appeared first on Healthy World Cuisine

The warm espresso starts to melt the gelato or ice cream and creates this creamy pumpkin spice latte goodness on top. We can't wait to share with you the best recipe hacks for keeping homemade no-churn ice cream soft and scoopable and not icy.  So, let's get started!

Affogato, pronounced as "AH-FOH-GAH-TOE", is an Italian word meaning drowned or poached. Sometimes it is also referred to as affogato al caffè which translates to drowned in coffee. Literally, your pumpkin ice cream is poached in a bath of warm espresso or coffee.

Aroma - Flavor - Texture

Go ahead and dip your spoon in this amazing affogato dessert. Grab a dollop of the creamy pumpkin ice cream along with the strong espresso.  First, you will enjoy the cool temperature of the vegan ice cream. As it starts to melt in your mouth, you will then taste the sweetness and spice. Finally, you will enjoy a robust caffeine kick!

The aroma, flavor, texture, and temperature combinations are addicting. We must warn you right now that you are going to crave this every day.

Autumn Dessert with Perks

• Vegan no churn ice cream that is creamy, smooth, easy to scoop and is NOT icy!
• Dairy free and gluten free
• Perfect amount of warming spice for an autumn day
• Can be made in advance
• Just a few pantry ingredients so really can make this any time of the year - even in summer.
• Can be made with leftover roasted butternut squash, pie pumpkin or any sweet winter squash puree.
• Delicious Italian dessert to serve after a Thanksgiving feast or any meal.

Ingredients

Full Fat Coconut Cream -Use a good quality product. Our favorite brand is Arroy - D. It gives you the smoothest and creamiest texture as it only has coconut in the ingredients. Do not use coconut milk, or any off-brand coconut creams as these will not work. (We only used Thai Kitchen as that is what they had at the market. However, we prefer Arroy - D as it takes less time to whip up.) Refrigerate the coconut cream overnight and do not shake the can. You only use the coconut cream solids to make a fluffy Homemade Coconut Whipped Cream that will be folded into the pumpkin mixture.

Sweetened Condensed Coconut Milk is dairy free. Great product if lactose gives you tummy woes or if you want to keep your pumpkin spice ice cream or coconut rice pudding vegan. However, you may exchange with a regular sweetened condensed milk if dairy is not an issue.

Pure Pumpkin Puree - the plain pumpkin canned version WITHOUT any spices. You do not want to choose pumpkin pie mix as we will be adding our own mix of spices in the recipe.

Vanilla - extract but can also use vanilla paste or 2-inch real vanilla bean

Spices - pumpkin pie spice, cardamom, and extra cinnamon

Alcohol - we used vodka. You can't taste it, but it is the secret ingredient hack for keeping homemade no churn ice cream soft and creamy. If you plan on serving dairy free pumpkin ice cream to children, you can just skip it. Feel free to try other alcohol flavorings like Frangelico, amaretto, or your favorites.

Espresso Shot - We have a Nespresso maker and that that thing goes everywhere with us. Road trips near and far. Whether we are enjoying an iced triple layer Bumblebee Coffee or café latte she does not disappoint. However, if you do not have an espresso maker, you can use strong brewed coffee, instant espresso in hot water or French pressed coffee to make an affogato. Like in our Tiramisu recipe, espresso delivers a big caffeine kick. If you are serving late in the evening, you can serve a decaffeinated espresso or decaf coffee shot instead.

Step By Steps

This is just an overview of the process. Please scroll down to the recipe card below for the full recipe.

• Refrigerate coconut cream overnight. Carefully scoop out ONLY the coconut cream solids from the can. Be careful to not let any of the coconut water into a bowl. Beat until light and fluffy.
• In a separate bowl, add the canned plain pumpkin, sweetened condensed coconut milk, vanilla, pumpkin spice, cinnamon, cardamom, and vodka (or alcohol of choice) and blend well.

• Carefully fold the whipped coconut cream into the prepared pumpkin mixture.
• Transfer to a freezer safe container and cover. Freeze for about 4 to 6 hours.

• Make espresso coffee shots!

• Scoop dairy free pumpkin ice cream into little cups.
• Pour espresso over vegan pumpkin ice cream, garnish and serve immediately.

Hacks for Making NO-Churn Ice Cream Softer

Have you ever made or tried homemade no churn ice cream but then were disappointed because it was icy and hard? Great news - we have cracked the code! Not only is this pumpkin ice cream dairy free, but it is also creamy, easy to scoop and not icy. Here are some of our favorite hacks for making the best softer scoopable ice cream at home.

1. Add alcohol. As you know alcohol does not freeze. All you need is about 1 tablespoon. We added plain vodka as we wanted the pumpkin spice flavors to shine through. However, you could add up to 3 tablespoons of your favorite flavored alcohol like Frangelico, Grand Marnier, amaretto or whatever your favorites are. However, it is best that the alcohol proof stays around 40% or less.

• Sugar does not freeze completely. We are not talking about imitation sugar but the real deal (glucose and fructose). We used sweetened condensed coconut milk to avoid the tummy woes with lactose.

Do you remember learning about molecules in science class? The reason why sugar does not freeze completely is because water has a lot of molecules, and it is easily for them to bind - so they bind first and freeze first. However, the sugar molecules are left with less options to bind to and therefore do not freeze completely.

• Fat - Full fat coconut cream is what we used in our dairy free pumpkin ice cream. Fat also does not freeze well. We make a Homemade Coconut Whipped Topping with chilled canned coconut cream. We use ONLY the coconut solids in the can - being very careful not to add any of the coconut water.

Fun Toppings

Pumpkin affogato is delicious served plain. If you want to take this coffee and cream Italian dessert to the next level, try these delicious topping ideas.

• Try a dollop of non-dairy whipped topping or coffee sauce.
• Candied pecans or toasted nuts of choice.
• Grated dark chocolate. If you can't find vegan chocolate, try our quick and easy homemade chocolate we used on top of our Spicy Chai Coconut Jelly desserts.
• Sprinkle of cinnamon
• Crushed biscotti or cookies
• Drizzle of your favorite liquor
• Sea salt
• Crumbled Spiced Coffee Cake on top
• Vegan caramel or chocolate sauce

How to Serve and Eat Affogato?

There really is no wrong or right way to serve affogato to guests but here are some guidelines.

1. Choose a cup or glass that can handle both hot and cold liquids and can hold about 2 scoops of ice cream and a shot or two of espresso.
2. Clear glass cups are nice so you can watch as the espresso being poured into the glass but not required. Some people use coffee mugs, margarita glasses, martini glasses or vintage glass dessert cups like us.
3. Freeze glasses or coffee mugs with ice cream for a few minutes before serving. This helps keep your ice cream cold, so it does not melt so fast when the espresso is added.
4. Don't pour extremely hot brewed espresso right over the ice cream as everything will melt immediately. Well, you can but it is best to let the espresso shot cool down a little bit, so it is still warm but not boiling hot. Then, pour it over the scoops of ice cream.
5. You can serve the dairy free pumpkin ice cream in a cup with a shot of espresso on the side. Then, everyone can make their own affogato at the table.
6. Take that concept one step further and set up an affogato dessert bar and let everyone add their own toppings just the way they like it.
7. Provide both long spoons and straws for your guests so they can enjoy every last drop.
8. First, we like to use a spoon to get a bite of both the vegan pumpkin ice cream and espresso with every bite. After everything is melted you can drink directly from the cup or use a straw.

Expert Tips

• Use a quality full fat coconut cream. It is preferable not to use a brand that has fillers or anything other than coconut in the ingredients.
• Refrigerate the coconut cream overnight in the refrigerator
• Chill the beaters and the bowl before whipping coconut cream.
• Use only the coconut cream solids and not the coconut water in the can.
• Fold in the coconut cream into the pumpkin mixture carefully so that it stays creamy.
• Allow the dairy free pumpkin ice cream to sit out at room temperature for about 15 minutes before scooping into bowls just like we do with our Mocha Banana Ice Cream or No-Churn Dairy Free Mango Swirl Ice Cream.
• The ratio of ice cream or gelato to espresso is roughly 2 scoops to 2 ounces (or 2 espresso shots).
• Do not try to change out the ingredient to try to make this healthier. For example, using maple syrup instead of sweetened condensed milk or using coconut milk instead of coconut cream. We have already done that it is an epic failure. Your ice cream will not be creamy but will freeze whole and you can't even scoop it out. 

How to Make Espresso or Strong Coffee?

There are many ways to achieve this.

• First you can use a proper espresso maker with coffee bean grinder.
• Portable espresso maker like a Nespresso machine. That is what we used.
• Extra strong regular coffee made the standard way but with half the water.
• Moka pot brews coffee by passing boiling water pressurized by steam through ground coffee.
• Instant espresso mixed with boiled water. If you have any leftover instant espresso, you can make a batch of our Chocolate Espresso Fig Balls.
• Make espresso in a French Press (coffee brewing device) by adding about 2 tablespoons of ground coffee beans for every cup of water.
• Feel free to make decaffeinated espresso or coffee for your guests if desired.

Can You Make an Affogato in Advance?

You certainly can! That is why this dairy free pumpkin ice cream affogato is such a great dessert when you are entertaining. Here is what you do.

1. Make a batch of pumpkin cinnamon ice cream the day before so it has time to firm up.
2. You can even scoop the ice cream into your serving dishes and cover them and place them in the freezer.
3. Then, when you are ready to serve dessert all you need to do is brew your espresso and have your toppings ready to go.
4. Take the prepared glasses of pumpkin gelato ice cream out of the freezer and serve with a shot of espresso. Let your guests pour their own warm espresso over the top and add their favorite toppings.

Variations

1. Life is busy. We totally get it. If you do not have time to make non-dairy ice cream at home, purchase one of the many pre-made lactose free or vegan options at the grocery store.
2. In addition, there are also many plant-based gelato brands at the market. In case you are wondering, gelato is like ice cream but contains more milk than cream. Many of the vegan gelato brands use oat milk or almond milk instead of dairy.
3. Our healthy lychee, raspberry and blueberry sorbets are made with just fruit and sugar. They are not generally used in an affogato with coffee.  However, they are delicious with a drizzle of Italian sparkling wine in the summer.
4. If you want to make this coconut affogato dessert for children, hold the vodka in the pumpkin ice cream. In addition, you can serve it with hot chocolate or hot apple cider instead of espresso or coffee.
5. Pumpkin pie ice cream is delicious all on its own without a shot of espresso or coffee for an anytime treat.

Frequent Asked Questions (FAQ's)

More Vegan Dessert Recipes

Easy Microwave Chocolate Pudding

No Bake Cranberry Bliss Balls

Dark Chocolate Macadamia Nut Cookies

Velvety Vegan Chocolate Mousse

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Dairy Free Pumpkin Ice Cream Affogato

Dairy Free Pumpkin Ice Cream Affogato is an unforgettable Italian coffee dessert. Warm espresso is poured over no-churn vegan pumpkin pie ice cream.

Course Desserts

Cuisine Italian

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 15 minutes minutes

Freeze time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 4 servings

Calories 287kcal

Author HWC Magazine

Ingredients

Dairy Free Pumpkin Ice Cream

• 13.66 ounces coconut cream canned - full fat (403 ml) - chilled overnight in the refrigerator
• 11.25 ounces sweetened condensed coconut milk (320 grams)
• 1 cup pumpkin puree plain pumpkin - do not use pumpkin pie puree with the added spices
• 1 teaspoon vanilla extract or paste (or 2 inches real vanilla bean)
• 1.5 teaspoons pumpkin spice dried ground
• ½ teaspoon cardamom dried ground (optional but delicious)
• ½ teaspoon cinnamon
• 1 tablespoon vodka or other alcohol of choice - keeps the ice cream smooth and creamy.

Affogato

• 8 scoops dairy free pumpkin ice cream 2 scoops for each serving
• 8 ounces espresso shots 2 ounce espresso shot for each serving (or strong coffee)

US Customary - Metric

Instructions

• Place the coconut cream in the refrigerator overnight. Do not shake.
• Make Coconut Whipped Cream - Gently open the lid to the refrigerated coconut cream being very careful to not shake or stir. Place only the coconut solids into a bowl and whip with beaters until light and fluffy like whipped cream. Set aside. (Do not use any of the coconut water in the ice cream recipe as this will make the ice cream icy. You can use the left over coconut water in smoothies or other recipes.)
• Prepare Pumpkin Mixture - In a separate bowl add pumpkin puree, sweetened condensed coconut milk, vanilla, pumpkin spice, cardamom, cinnamon and vodka. Mix well.
• Carefully fold the coconut whipped cream into prepared pumpkin mixture.
• Pour the pumpkin mixture into a pan or plastic container. Cover and freeze for 4 to 6 hours.
• Remove dairy free pumpkin ice cream from the freezer. Place 2 scoops of vegan no churn ice cream into each glass. Place dessert cups with ice cream in the freezer for just a couple of minutes to chill while you brew your espresso.
• Make 2 shots of espresso or strong coffee for each serving. Allow the espresso to cool just a tiny bit so it is warm but not boiling hot.
• Pour the espresso shots over the pumpkin ice cream. Garnish with all your favorite toppings like whipped coconut cream, chopped candied pecans, crushed cookies, grated vegan dark chocolate, drizzle of your favorite liquor or whatever your little heart desires. Serve with long spoons and a straw, if desired, and enjoy!

Video

Notes

The dairy free pumpkin ice cream recipe makes enough for 8 + servings. The espresso for the affogato makes 4 servings. You will have extra ice cream leftover. 

Recipe Tips

• Use a quality full fat coconut cream. It is preferable not to use a brand that has fillers or anything other than coconut in the ingredients.
• Refrigerate the coconut cream overnight in the refrigerator
• Chill the beaters and the bowl before whipping coconut cream.
• Use only the coconut cream solids and not the coconut water in the can.
• Fold in the coconut cream into the pumpkin mixture carefully so that it stays creamy and fluffy.
• Allow the dairy free pumpkin ice cream to sit out at room temperature for about 15 minutes before scooping into cups. Run your ice cream scooper under warm water for a few minutes to make it easier to scoop.
• The ratio of ice cream or gelato to espresso is roughly 2 scoops to 2 ounces (or 2 espresso shots).
• The purpose of vodka is make a creamy smooth ice cream. If serving pumpkin ice cream to children - please omit. 
• Leftover dairy free pumpkin ice cream is best enjoyed fresh but it can be kept frozen up to one week. 
• If you do not have an espresso maker, you can use extra strong coffee. 

How to make a fun Candied pecan topping 

On the stove top, add about ⅛ cup coconut sugar and ½ cup of pecans, sprinkle of sugar and heat until the sugar melts. Remove from pan and place on a waxed paper lined dish until cools. Sprinkle on top of affogato treats and enjoy!

Nutrition

Serving: 1serving | Calories: 287kcal | Carbohydrates: 32g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 58mg | Sodium: 114mg | Potassium: 328mg | Fiber: 1g | Sugar: 28g | Vitamin A: 556IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 0.2mg

The post Dairy Free Pumpkin Ice Cream Affogato appeared first on Healthy World Cuisine

Melo Melo Coconut Dessert Recipe

This unique coconut jelly (also known as coconut jello) recipe is a copycat "chai latte version" of the famous Melo Melo Coconut Dessert. However, our version is a little richer because we do not use any coconut water or regular dairy - just creamy coconut milk.  Now, you can now make this easy recipe at home at a fraction of the cost.

Ingredients

Coconut Milk - Full fat for that luxurious silky smooth mouth feel. This is "canned" coconut milk and NOT "drinkable" coconut milk in a carton like we used for our Spicy Chocolate Chai Pu-erh Chia Pudding.   We have not tested this recipe with canned low fat coconut milk.

Unflavored Gelatin - Pasture - raised, grass Fed unflavored beef gelatin is the best. However, you can also use Knox gelatin. We have used the NuNatural brand for this recipe and our Valentine Day Jello Jigglers with good results.

Chai Spices - Either whole or dried ground cardamom, ginger, cinnamon, and star anise. You can use Chinese five spice powder as a replacement for star anise in this recipe and is a delicious addition to Asian spiced baked pears. We like to sprinkle in a little extra dried ground cinnamon at the end to give the coconut jelly a little pop of color specks and flavor.

Sugar or Sugar Alternative of Choice - We used just regular granulated because we only like our desserts lightly sweet and to preserve the white color of the coconut. However, you can use brown sugar, sugar alternatives of choice or even date paste to sweeten. Please note: If you use brown sugar or date paste the color of the coconut will turn a tan, brown color.

Vanilla - to balance the flavors.

How to Make: Step - By - Step Directions

Please refer to the recipe card below for the full and complete directions.

• Bloom or dissolve the gelatin in cool water. The mixture will thicken to the consistency of apple sauce.

• Add coconut milk, chai spices (cardamom, ginger, cinnamon, and star anise), sugar, salt, vanilla and bloomed gelatin into a pan and simmer gently. Whole spices take a little longer for flavors to mingle. However, ground spices only need about 15 minutes. Heating activates the gelatin.
• Stir continuously until the gelatin dissolves.
• Strain and remove the whole spices.

• Pour the Spicy Chai coconut Jelly into jars or serving containers and allow to cool to room temperature.
• Cover and place in the refrigerator to set for 4 hours or overnight.  We used little 4 ounce jam jars as they have convenient little matching lids.

• Garnish with fruit or chocolate as desired.

Variations and Toppings

• Top your Spicy Chai Coconut Jelly with an in-season fruit of choice. Fresh berries are delicious when in season. However, canned mandarin oranges are always in season (smiling) and great pantry ingredient to have on hand. More importantly, we like to keep the texture of the dessert ingredients soft and supple.
• The warming spices also pair well with fresh figs, dried dates, or even rum marinated raisins. Yes, that is certainly a must try - especially around the holidays.
• Dark chocolate paired with oranges and chai spices are a match made in heaven.  Delicious topping for festive fall or winter dessert.
• Stir in fresh fruit like mangoes, dragon fruit or berries BEFORE the jello sets.
• Tongue numbing Anise seed spice is a fabulous addition but if you can find that, exchange with a little Chinese five spiced powder as anise is one of the main ingredients.
• Want to make this coconut dessert vegan? Use 2 teaspoons of agar agar which is made from seaweed instead of gelatin that is made from cattle skin, bones, and cartilage.
• Make coconut jelly cubes!

How to make Coconut Jelly Cubes?

1. Spray a little oil into the bottom of an 8-inch x 8-inch non-stick cake pan.
2. Then, line the pan both ways with plastic wrap.  Allow a little plastic wrap to hang over both sides so it is easier to lift out of the cake pan.
3. Pour the strained coconut chai mixture into the pan.
4. Allow to cool and then place in the refrigerator to cool and set - about 4 hours or overnight.
5. Then, using the plastic wrap overhang, carefully remove spicy chai coconut jelly.
6. Cut into cubes or diamond shapes and serve. Dip in shredded coconut flakes, if desired.

Recipe Tips

• Bloom the gelatin first in cold water. This makes sure that the gelatin gets dissolved completely. If you dump the dry gelatin powder directly into the heated coconut chai milk, it will clump up.
• Cook the spiced coconut mixture over medium heat. You will first notice little bubbles forming on the side. Keep your eye on it and keep stirring. Once the mixture starts a gentle boil, immediately remove off the heat.
• Make sure you continue stirring until all the gelatin is dissolved and none is sticking to the bottom of the pan.
• Don't take your eyes off the pan. If you have ever had to clean up the stove top burners after a milk overflow, you will never do that again.
• Be sure to strain the hot coconut chai mixture through a fine mesh strainer to remove any of the gelatin that may have not melted and/or whole spices.
• Cover and place in the refrigerator so a skin does not form.
• Best kept in refrigerator until ready to eat as it gets softer when at room temperature.

Frequent Asked Questions (FAQ's)

More Asian Desserts

Easy Mango Sticky Rice

Chinese Pear Dessert Soup

Baked Black Sesame Mochi Donuts

Apple Pie Pot Stickers

Braised Orange Anise Lotus Root

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Spicy Chai Coconut Jelly

Silky smooth Spicy Chai Coconut Jelly is a light and creamy Asian pudding dessert.

Course Desserts

Cuisine Chinese, Thai

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 4 ounce cups

Calories 110kcal

Author HWC Magazine

Ingredients

• ½ cup Cold water
• 5 teaspoons Unflavored gelatin
  (we used a grass fed non GMO unflavored beef gelatin or you could use Knox gelatin)
• 26 ounces Coconut milk
  2 cans (full fat)
• 6 whole Cardamom pods
  bashed whole (or 1 teaspoon dried ground)
• 4 whole Cinnamon sticks
  or 2 teaspoons dried ground
• 2 to 3 whole star Anise or 1 teaspoon ground anise or 5 spice powder
• 2 inch Ginger
  knob fresh peeled and sliced or ½ teaspoon dried ground
• 3 to 4 tablespoons granulated sugar or sugar alternative of choice ( as we only like our delicately sweet, can also use honey, coconut sugar or brown sugar if not watching your carb intake) Taste test and add more if you like yours sweeter.
• ½ teaspoon ground cinnamon optional if using whole spices
• 1 teaspoon vanilla
• ¼ teaspoon salt
• canned mandarin oranges, raspberries, etc. other fruit as desired for garnish - optional
• dark chocolate optional - garnish

US Customary - Metric

Instructions

• Bloom the Gelatin: In a small bowl, add the cold water and unflavored gelatin. Stir and set aside for 1 minute. Do not let it set to long. First the gelatin will turn into an applesauce consistency and then into a firmer gel. You want to work with it while it is in an applesauce consistency OR stir it up really good.
• In a sauce pan, add the coconut milk and spices in either whole or ground version (cardamom, cinnamon, anise seeds and ginger). Then add sugar or sugar alternative and stir.
• Stir the dissolved bloomed gelatin mixture again. Add the gelatin mixture, a sprinkle of extra ground cinnamon (optional if you used WHOLE spices - it gives the dessert a pop of color ), vanilla and a pinch of salt to the spiced coconut milk. Stir continuously over medium simmer heat for about 15 minutes until the gelatin is fully dissolved and the essence of the spices are fragrant.

  Taste and adjust the sweetness level to your liking. (We only like delicately sweet desserts but you may want yours sweeter)
• First, the coconut mixture will start to show little bubbles on the side. Once it starts a very soft boil. Turn off the heat immediately and remove from burner - if you have an electric stovetop.
• Pour the coconut jelly mixture through a fine mesh strainer.
• Then, carefully pour the strained coconut mixture into individual serving cups. If you have any bubbles on top, you can remove them so you have a prettier dessert - but not required. Cover and refrigerate for about 4 hours or overnight. Your Spicy Chai Coconut Jelly will turn into a jello dessert.
• Just before serving garnish with canned mandarin oranges, raspberries or any fruit you desire. Chocolate, although it is not required is so good with the chai spices - highly recommended. Enjoy!

Video

Notes

Leftover can be stored in the refrigerator for up to 3 days. 

How to make coconut jelly cubes?

• Spray a little oil into the bottom of an 8-inch x 8-inch non-stick cake pan.
• Then, line the pan both ways with plastic wrap. Allow a little plastic wrap to hang over both sides so it is easier to lift out of the cake pan.
• Pour the strained coconut chai mixture into the pan.
• Allow to cool and then place in the refrigerator to cool and set - about 4 hours.
• Then, using the plastic wrap overhang, carefully remove spicy chai coconut jelly.
• Cut into cubes or diamond shapes and serve. Dip in shredded coconut flakes, if desired.

Recipe Tips

• Bloom or dissolve the gelatin first in cold water. This makes sure that the gelatin gets all the way absorbed. If you dump the dry gelatin powder directly into the heated coconut, it will clump up.
• Cook the spiced coconut mixture over medium heat. You will first notice little bubbles forming on the side. Keep your eye on it and keep stirring. Once the mixture comes to a full boil, immediately remove off the heat.
• Make sure you continue stirring until all the gelatin is dissolved and none is sticking to the bottom of the pan.
• Don't take your eyes off the pan. If you have ever had to clean up the stove top burners after a milk overflow, you will never do that again.
• Be sure to strain the hot coconut mixture through a fine mesh strainer to remove any of the gelatin that may have not melted and/or whole spices.
• Cover and place in the refrigerator so a tough skin does not form. Best kept in refrigerator until ready to eat as it gets softer when at room temperature

Nutrition

Serving: 14 ounce serving | Calories: 110kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 6g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.04g | Sodium: 155mg | Potassium: 23mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3IU | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 0.3mg

The post Spicy Chai Coconut Jelly appeared first on Healthy World Cuisine

Black Rice (also known as Forbidden Rice, Emperor's Rice or Purple Rice) is a healthy whole grain to add to salads, hearty soups, and as a side to our Air Fryer Kabocha Squash with Curried Sauce. Using a multi-function pressure cooker with the sauté function, allows you cook everything in one pot and infuse the aromatics into the rice.

Ingredients

• Black Rice - Heads up! You want to look for either long or short grained plain black rice (forbidden) or Thai Jasmine black rice. You do NOT want sticky or glutinous black rice for this pilaf recipe. They are two completely different things. Read the package carefully before purchasing. We used a long grain made in Thailand. Although black sticky rice would be delicious in our Easy Mango Sticky Rice, it has a different texture and a different preparation is required.

• Coconut oil or oil of choice - We chose coconut oil as we were planning on serving our instant pot black rice pilaf with our Thai Pumpkin Curry.  You can exchange with any oil of choice. The purpose of the oil is to coat each rice grain, and this prevents sticking and clumping together. In addition, the sautéing before pressure cooking adds an intense nutty flavor to the recipe.

• Aromatics - onions and garlic

• Chicken or Vegetable broth - adds flavor to this recipe. Please use a vegetable broth to keep it vegan. Choose a low sodium broth so you adjust the seasonings.

Step by Step Overview

• Rinse and drain well

• Sauté onions and garlic in oil.
• Add the drained black rice into the Instant Pot and sauté until aromatic and all the grains are covered in the oil. This seals the rice and helps prevent sticking.

• Pour in the chicken or vegetable broth and season to taste.
• Seal Instant pot (pressure cooker) and cook on high pressure cook for 17 minutes.
• Allow natural release for 10 minutes.
• Carefully release the pressure for the Instant Pot.
• Fluff, stir and serve.

Garnishes

After the Instant Pot grain has cooked, be sure to season to taste with salt and pepper. Then add fresh herbs like parsley, cilantro or even chopped chives or green onions. A fun and easy way to add a little extra protein is to add canned cooked garbanzo beans (chickpeas) and little fresh lemon zest like in our recipe for Lemon Pepper Rice.

Where to purchase Forbidden Rice?

You can purchase this nutty grain at specialty stores, Asian food stores and even online. If you have access to Amazon, there are many delicious organic choices available.

Frequent Asked Questions (FAQ's)

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Instant Pot Black Rice Pilaf

Learn how to make fool proof Instant Pot Black Rice Pilaf in just 30 minutes. Forbidden rice is nutty, naturally sweet and has an addictive chewy texture.

Course Sides

Cuisine American, Chinese, Thai

Diet Gluten Free

Prep Time 3 minutes minutes

Cook Time 17 minutes minutes

Instant Pot Natural Pressure Release 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 221kcal

Author HWC Magazine

Equipment

• Instant Pot or Multi-function pressure cooker that can also sauté.

Ingredients

• 1 cup Forbidden black rice
  
• 1 tablespoon coconut oil or oil of choice
• 1 small onion peeled and chopped
• 2 cloves garlic peeled and minced
• 1 and ¼ cup chicken broth low sodium and gluten-free or vegetable broth to keep vegan
• salt and pepper to taste

US Customary - Metric

Instructions

• Rinse forbidden black rice with cool water in a fine mesh colander until it runs clear. Drain well.
• In the meantime, chop onion and garlic. Turn the Instant Pot on and set to sauté function. Add coconut oil or oil of choice to the instant pot. Add the chopped onion and garlic into the oil and sauté until aromatic and translucent,
• Add the rinsed and drained black rice to the Instant pot with the onions and garlic and toss well to coat all the rice in the oil. Sauté just until toasty ~ 1 to 2 minutes. Turn the Instant Pot off.
• Add 1 and ¼ cup chicken broth or vegetable broth and salt and pepper to taste. Seal Instant Pot and set it to high pressure cook for 17 minutes. Once the time is up allow for natural release of pressure for 10 minutes. Then, very carefully release the pressure in the Instant Pot manually.
• Fluff with fork and enjoy!

Video

Notes

Please note that your rice will turn a slight purple hue when cooked and this is completely normal.

This recipe will make about 2 cups of cooked black rice. One serving of Instant Pot Black Rice Pilaf is only ½ cup. I know! We were quite sad about that too as we could have eaten the whole darn thing. 

Leftovers, if you have any, can be kept in a covered container in the refrigerator for up to 3 days or frozen for up to 2 months. You can reheat the leftovers in the microwave or on stovetop. 

Please make sure that you purchase plain black rice either short grain, long grain or Thai Jasmine style. Do NOT purchase sticky or glutinous black rice as this is very different and requires a different cooking method. 

Make sure you wash/rinse the grains well until the water runs clear and drain really well. Draining is very important as if you have lots of extra water the consistency of your rice might be mushy instead of chewy tender. Just a quick heads up, the purple color may stain countertops or utensils. To prevent that wash them straight away after use.

The ratio is 1 cup of dry black rice to 1.25 cups of broth. Yes, you can increase the ratio amount of both to feed a larger crowd. 

Nutrition

Serving: 1½ cup serving | Calories: 221kcal | Carbohydrates: 39g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 26mg | Potassium: 198mg | Fiber: 2g | Sugar: 1g | Vitamin A: 0.5IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

The post Instant Pot Black Rice Pilaf appeared first on Healthy World Cuisine