Make this tasty chicken burrito bowl recipe in your RICARDO electric pressure cooker or Instant Pot.
Метка: Gluten-free
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Pressure Cooker Creamy Beef Stew with Peas
Make this cozy and creamy beef stew recipe in your RICARDO multi-function electric pressure cooker or Instant Pot.
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Egg- and Gluten-Free Coconut Macaroons
The classic coconut macaroon is already hacked—no wheat or leavening agents make it a popular Passover treat, and perfect for gluten-free diets. Well, brace yourself for our egg-free spin that takes this plump little cookie to chewy new heights.
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Sesame-Crusted Chicken Drumsticks with Spicy Lemon Sauce
This budget-friendly recipe for sesame-crusted chicken drumsticks is absolutely easy to make!
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Hake and Potato Stew with Roasted Garlic Mayonnaise
Firm, flaky white fish holds up well when gently poached in a savoury, well-rounded broth. Here, fillets of hake (a versatile, affordable alternative to cod), dusted with smoked paprika, take a dip in clam juice, diced tomatoes and Yukon Gold potatoes, with some jalapeño for a hint of spice. And to take the dish to family-favourite territory, a generous dollop of roasted-garlic mayo.
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Waldorf Salad with Green Apple, Celery and Pecans
A standard is a standard because it works. This salad celeb (made of apples, grapes, celery and walnuts) originated more than a century ago at New York City’s Waldorf Astoria Hotel, which gave it its name. Timeless classics, like the Waldorf salad, are also open to interpretation, and our riff has Granny Smiths, celery, grapes and pecans lightly tossed with a mayonnaise-based dressing on a ballad of baby lettuce.
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Vinegar Chicken Legs
This classic French dish features red wine vinegar, which is added during the deglazing step. This technique incorporates the cooking juices from the chicken to concentrate the flavours. The result is a very tasty sauce in which the vinegar, reduced almost to dry, is very subtle. Adding cream at the end of cooking helps to thicken the sauce as well as mellow and bind the flavours. Tarragon, added just before serving, adds a fresh note to each bite. This was the first recipe Ricardo cooked on the CBC, in Regina in 1991!
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Pork Tenderloin with Fig Glaze and Herbs
This Easter we went for something easy, inexpensive and quick-cooking to feed a crowd: roasted pork tenderloin. Marinated in garlic, rosemary, thyme and sage, it will immediately transport you to the fields of Provence. The final touch perfectly complements the tender, juicy meat: a sweet smear of fig jam applied a few minutes before serving.
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Stuffed Zucchini (Kousa Mahshi)
Stuffed zucchini or squash—otherwise known as kousa in Arabic—dates way back to the Ottoman Empire and is still common in many Mediterranean countries like Lebanon, Egypt, Cyprus, Syria and Libya. We made our Lebanese-inspired version with cousa squash
(also called white squash), which are sweeter and softer, making them easier to stuff with rice, ground meat and spices. The best way to hollow out a zucchini or squash is with a manakra, a special tool that resembles a long apple corer found in Middle Eastern stores. Tunnelling tip: There’s a lot less chance your squash will break or split if you bring them to room temperature before you dig in.
