Meat cutlets, Meatcutlets, 78, Jakarta (2026)

02/03/2024

Creamy Tuscan Chicken Pasta
This Creamy Tuscan Chicken Pasta is a perfect comforting meal that you can make in just 30 minutes. Seared chicken, pasta, sun dried tomatoes, and spinach are coated in delicious flavorful sauce and will become your new favorite family dinner recipe.

Ingredients:
2 tablespoons olive oil
1 pound boneless skinless chicken breasts cut into 1×1-inch pieces
10 ounces pasta
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 ½ cups chicken broth
1 cup heavy cream
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes
1 cup Parmesan cheese grated
⅓ cup sun dried tomatoes removed from oil and sliced
4 cups baby spinach

Instructions:
1.Bring a large pot with water to boil. Transfer 10 oz ziti pasta and cook according to the instructions until al-dente. When done, drain all the water and set the pasta aside.
2.While the pasta is cooking, preheat a large pan over medium/high heat and add 2 tbsp olive oil.
3.Add cubed chicken, season with salt and pepper, and cook for about 7-10 minutes, or until the meat is cooked through. Then scoop all the cooked chicken out of the pan into a plate and set aside.
4.Low the heat to medium. In the same pan, melt 3 tbsp butter. Add 3 tbsp all-purpose flour and whisk until well combined for about 1 minute.
5.Add 1 ½ cups chicken broth and 1 cup heavy cream, then whisk again until the butter/flour mixture is dissolved.
6.Add the seasoning (½ tsp salt, ¼ tsp black pepper, ½ tsp onion powder, ½ tsp garlic powder, 1 tsp Italian seasoning, and ¼ tsp red pepper flakes). Whisk and continue to whisk until the sauce gets thicker, about 7-10 minutes.
7.Then add 1 cup grated Parmesan cheese and whisk again until well combined.
8.Then add ⅓ cup sun dried tomatoes and 4 cups spinach and cook for a few minutes until the spinach is wilted.
9.Add precooked chicken and cooked pasta, stir until well combined. Serve!

Notes:
1.Chicken. Make sure you don’t overcook it while searing. Otherwise, it might dry out and be tough.
2.Salt. Because the Parmesan cheese and sun dried tomatoes that you are adding at the very end are salty, be careful with not over salting the whole dish.
3.Sun-dried tomatoes. If you are using oil-based tomatoes, make sure you drain it from oil by pat drying it in paper towels.
4.How to store? You can keep it in an air tight container and refrigerate for 3-4 days.
5.How to reheat? Simply reheat it in the skillet over medium heat, covered with the lid.
6.How to freeze? When it’s completely cooled off, just transfer to an air-tight container and freeze for up to 3 months. To thaw, just leave in the fridge overnight, then reheat using the instructions above.

02/03/2024

Creamy Pesto Pasta Recipe
Try this amazing Creamy Pesto Pasta Recipe! Made with just a few ingredients, this simple yet flavorful pasta is coated in delicious velvety cream sauce. This comforting dish will be perfect for a quick weeknight dinner or a weekend family gathering.

Ingredients:
10 ounces dried pasta
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups whole milk
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
⅓ cup basil pesto
½ cup Parmesan cheese grated

Instructions:
1.In a large pot, bring water to boil and generously season with salt. Cook pasta according to the instructions until al-dente. When done, drain the liquid and set the pasta aside.
2.Preheat a large skillet over medium heat. Melt 3 tbsp butter, then add 3 tbsp all-purpose flour. Whisk it together and let it cook for about a minute or until everything is well incorporates and the mixture starts to bubble.
3.Add 3 cups milk, ½ tsp salt, ¼ tsp black pepper, ½ tsp onion powder, and ½ tsp garlic powder.
4.Stir and cook on low/medium heat for about 10 minutes until the sauce starts to thicken. Make sure to stir every few minutes, so the bottom of the skillet doesn’t burn.
5.Then add ⅓ cup basil pesto and ½ cup freshly grated Parmesan cheese. Stir will until combined.
6.When the sauce thickens and coats a spoon, add precooked pasta and fold it in. Let it cook together for a couple of minutes to bring the flavors together.

Notes:
1.Season the pasta water. The trick to make the pasta more flavorful is to generously season the water with salt. This will help to bring up the flavors and won’t taste too bland.
2.Don’t overcook the pasta. When we add pasta to the sauce, it will continue to cook and absorb the sauce. So, by cooking it to al-dente, you will get the right texture in the final dish.
3.Stir the sauce. Since the sauce is creamy, it’s easy to burn it on the bottom. To avoid it, just keep stirring it every few minutes.
4.How to store. You can refrigerate it in an air-tight container for up to 3-4 days.
5.How to reheat. When the pesto creamy sauce cools off, it will thicken up. To reheat, add a splash of milk or water to loosen up the sauce. Reheat in a skillet over medium heat with the lid on and stir every few minutes.

01/03/2024

Instant Pot Chicken Wings:
This is the best Chicken Wings recipe made with dry rub seasoning and delicious BBQ sauce! The best part is you can make it in your Instant Pot in just 30 minutes! It will be a great easy appetizer for Super Bowl party or a Summer cookout!

Ingredients:
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
⅛ teaspoon cayenne
½ teaspoon oregano
½ teaspoon thyme
2 pounds chicken wings
½ cup BBQ sauce

Instructions:
1.In a small mixing bowl, mix all the seasoning together (½ tsp salt, ¼ tsp black pepper, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp paprika, ⅛ tsp cayenne, ½ tsp oregano, ½ tsp thyme).
2.Rinse and pat dry 2 pounds of chicken wings. Add the seasoning and toss well until it evenly covered.
3.In the Pressure Cooker, add 1 cup water and place the trivet in the pot.
4.Put the seasoned meat on top of the trivet.
5.Close the pot with the lid and set it to Manual High Pressure for 6 minutes.
6.When done, let it naturally release pressure for 10 minutes.
7.Then, take the wings out to a large mixing bowl, add ½ cup BBQ sauce and mix well.
8.Transfer the BBQ chicken wings to a baking sheet with a wire rack. If you have some remaining BBQ sauce left in the mixing bowl, brush it over the wings with a baking brush.
9.Broil for 5-10 minutes, or until the skin is crispy and has char.

Notes
1. Use fresh or defrosted wings and not frozen ones. The reason is, we need to mix meat with the spices, so they are evenly coated. If your meat if frozen, I would advise to defrost it before cooking.
2. Make sure you use a trivet or a steamer basket. You don’t want the meat to sit in the liquid. Otherwise, it will be soggy and watery.
3. Seasoning. You can easily play around with the seasoning and add your favorite spices.
4. Sauce. If you want to make Buffalo sauce instead, just use ⅓ cup Frank’s hot sauce, 3 tbsp melted butter, and 1 tbsp honey. Mix with the wings and it’s ready! No need to broil!

How long to cook? You only need 6 minutes to cook 2 pounds of chicken wings. If you double the recipe, you can cook for 7-8 minutes.
How long to broil? After the chicken is cooked, place it on a baking sheet with a wire rack and broil for about 5-7 minutes or until the skin is crispy and has beautiful char.

01/03/2024

Instant Pot Orange Chicken Recipe
Instant Pot Orange Chicken recipe made with delicious sweet and spicy citrusy orange sauce. This is an easy healthy meal that is so much better than takeout!

Ingredients:
3 pounds chicken breasts diced
1 teaspoon salt
½ teaspoon black pepper
1 ½ cup orange juice
1 tablespoon apple cider vinegar
1 tablespoon soy sauce
4 tablespoons ketchup
¼ cup brown sugar
¼ cup maple syrup
½ teaspoon red pepper flakes
2 tablespoons vegetable oil
2 tablespoons cornstarch

Instructions:
1.Dice the chicken breasts in to bite size pieces. Season with salt and pepper and mix well.
2.In a medium size mixing bowl, mix together orange juice, apple cider vinegar, soy sauce, ketchup, brown sugar, maple syrup, and red pepper flakes.
3.Set Instant Pot to Sauté on high heat by pressing “sauté” button twice. Sauté chicken in three batches for about 5 minutes, until golden color. After the chicken is done, scoop it out to a different bowl.
4.Add sautéed chicken back to Instant Pot and add orange marinade.
5Cover with a lid and cook on Manual high pressure for 7 minutes. Make sure that the venting k**b is turned to “Sealing”!
6.When it is done, let it naturally release the pressure for 5 minutes. .hen switch the k**b to venting position and release the steam. Make sure the steam is fully released and the valve is completely down before opening the pot!
7.Set the Instant Pot to sauté again. As soon as the liquid starts boiling, add 2 tablespoons of cornstarch mixed with ¼ cup of water. Continue to boil until the sauce thickens to the right consistency.

28/02/2024

Instant Pot Chicken and Rice Pilaf
Instant Pot Rice Pilaf recipe loaded with chicken and vegetables is perfect healthy comfort food for a crowd that is easy to make. This homemade All-in-One-Pot meal will be ready in under 30 minutes.

Ingredients:
1 pound chicken breast diced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon cajun
1 tablespoon vegetable oil
1 large onion diced
2 large carrots diced julienne style
1 can 15.5 oz chickpeas
2 cups rice rinsed
1 garlic head cut off the bottom
2 ½ cups low-sodium chicken stock
1 cup parsley chopped

Instructions:
1.Dice chicken breast in 1x1 inch cubes. Season it with salt, black pepper and Cajun.
2.Set Instant Pot to Sauté on high heat by pressing “sauté” button twice. Sauté chicken in two batches for about 5 minutes, until golden color. After the chicken is done, scoop it out to a different bowl.
3.Add diced onion and carrots to the pot and sauté for about 5 minutes until the onion gets a nice golden color and carrots soften. Turn off the sauté function, by pressing the button “cancel”.
4.Add chicken to the pot and mix it together with vegetables. Add chickpeas on top, DO NOT STIR. Then add rinsed rice on top of the chickpeas, DO NOT STIR!
5.Cut off the bottom of the garlic head and press it into the rice. Add chicken stock, and season with a little bit more salt and pepper.
6.Cover with a lid and cook on Manual high pressure for 12. Make sure that the venting k**b is turned to “Sealing”!
7.When it is done, let it naturally release the pressure for 5-7 minutes. Then switch the k**b to venting position and release the steam. Make sure the steam is fully released and the valve is completely down before opening the pot!
8.After you open the lid, remove the garlic head. Mix the chicken and rice, add parsley, and mix again.
9.Enjoy!

Notes:
1.I like to brown the chicken in two batches, not to overcrowd the pot. Otherwise, your chicken will boil in released juices instead of sautéing.
2.If you want to use chicken thighs for this recipe, make sure they are BONELESS and SKINLESS. Also, I would suggest to sear them quite well before adding all other ingredients to make sure they will cook through.

28/02/2024

Instant Pot Turkey Meatballs
Instant Pot Turkey Meatballs cooked in tomato sauce is the best healthy 30 minute comfort meal! This recipe is easy to make is can be served with a bowl of spaghetti, rice, or other grains of your choice.

Ingredients:
1 pound ground turkey
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
1 medium onion finely chopped
2 cloves garlic minced
2 tablespoons parsley finely chopped
1 large egg
1 tablespoon milk
½ cup breadcrumbs
½ cup parmesan cheese grated
2 tablespoons olive oil
½ cup chicken stock I prefer to use Homemade Chicken Stock
1 can tomato sauce

Instructions:
1.In a large mixing bowl, mix all the ingredients together (ground turkey breast, salt, pepper, red pepper flakes, onion, garlic, parsley, an egg, milk, breadcrumbs, and parmesan cheese), and using your hands, mix it well until all the ingredients are evenly distributed.
2.Form the meatballs, about 2 tablespoons each.
3.Set Instant Pot to Sauté on high heat and add olive oil.
4.When the olive oil is hot, brown the meatballs in two batches, so they are in a single layer and don’t touch each other. Brown them for about 1-2 minutes each undisturbed on both sides, until they get brown color. Then remove from the pot.
5.Add chicken broth and scrape any burned bits from the bottom of the pot. Then add tomato sauce and mix. Bring it to the boil and let it simmer for about 5 minutes.
6.Transfer the meatballs back to the pot in a single layer.
7.Cover with a lid and cook on Manual high pressure for 5 minutes. Make sure that the venting k**b is turned to “Sealing”!
8.When it is done, let it naturally release the pressure for 5-7 minutes. Then switch the k**b to venting position and release the steam. Make sure the steam is fully released and the valve is completely down before opening the pot!
9.Serve with pasta, rice, or other grains of your choice.

Notes:
1.You can finely chop the onion or grind it. I always like to grind my onion in a mini food processor to make it more like paste. This way it also produces more liquid, which adds more flavor to the dish.
2.If you decide to grind your onion like me, your turkey mixture will be a bit more wet than with chopped onion. To balance, just add a bit more breadcrumbs (about ¼ cup).
3.In general, the turkey mixture will be more or less wet for everyone, so adjust your breadcrumbs accordingly to get the perfect texture, so your meatballs are not falling apart.
4.To make sure your meatballs don’t fall apart while cooking, I like to brown them on both sides. Plus, they taste better this way!

24/02/2024

Instant Pot Lamb Shanks
These are the best Instant Pot Lamb Shanks braised in rich red wine sauce until the meat is fall of the bone tender! It will be an easy recipe for a family dinner to serve with creamy mashed potatoes and vegetables on the side.

Ingredients:
2 tbsp olive oil
4 lamb shanks trimmed from excess fat
1 onion chopped
2 large carrots chopped in large pieces
2 celery ribs chopped in large pieces
3 cloves garlic smashed
2 tbsp tomato paste
2 cups red wine
1 cup beef broth
1 teaspoon dried thyme
1 teaspoon dried oregano
2 bay leaves
1 tbsp cornstarch

Instructions:
1.Trim the lamb shanks of their excess fat.
2.Press the sauté button on the Instant Pot. When the pot is hot, add 2 tbsp olive oil and the lamb shanks. Sear them for about 7-10 minutes on all sides, then transfer to a plate and set aside. I prefer to sear 2 lamb shanks at a time, so they properly fit in your pot.
3.When the meat is seared and set aside, add 1 chopped onion to the same pot. Cook for about 5-7 minutes or until the onion is softened and caramelized.
4.Then add 2 chopped carrots, 2 chopped celery ribs, 3 garlic cloves and cook for another 2-3 minutes.
5.Stir in 2 tbsp tomato paste and cook for 2 minutes.
6.Add 2 cups red wine and let it simmer for about 10 minutes or until the wine reduces in half and evaporates the alcohol.
7.Then add 1 cup beef broth, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp salt, 2 bay leaves. Stir it in.
8.Add pre-seared lamb shanks. Try to tuck them in so they are almost covered with the liquid.
9.Close the lid and set the pressure cooker to manual high pressure for 50 minutes. When done, let the natural pressure release for 10 minutes, then open the lid.
10.Remove the meat, set it on a plate, cover with foil, and set aside.
11.Press the sauté button again and let the sauce simmer.
12.Mix 1 tbsp cornstarch with ¼ cup water and gradually add it to the sauce until the desired consistency.
13.Let the sauce simmer for a few minutes until thickens.

Notes:
1.Trim the fat. I would highly suggest to trim the excess fat from the shanks to make sure that your gravy won’t be greasy.
2.Searing. I always like to sear the meat before cooking it in a pressure cooker. It helps to develop more flavor in the whole dish.
3.Reduce the wine. By simmering and reducing the wine, it will help to evaporate the alcohol and intensify the rich and deep flavor of the sauce.
4.Thickening the sauce. 1 tbsp of cornstarch mixed with water is usually enough to thicken the sauce. If it’s still too thin, just add more cornstarch/water slurry.
5.Skip the wine. While the wine provides the most flavor in the sauce, you can skip it if you don’t want to use any alcohol in the recipe. Simply add 2 extra cups of beef broth and 1 tbsp Worcestershire sauce. This last ingredient will add a nice touch and provide some acidity for the gravy.
6.Add more vegetables. To make it a truly one pot meal, you can add some baby potatoes, to the carrots and celery, so you can serve it together. You also can add some mushrooms or other root vegetables, like parsnip.
7.How to store. After the recipe is cooled off, you can transfer it to an air-tight container and refrigerate for 3-4 days.

23/02/2024

Chicken Macaroni Salad
This homemade Chicken Macaroni Salad is a classic pasta salad recipe that is packed with vegetables and creamy mayo-based dressing. It will be perfect for lunch, dinner, or a Summer cookout party!

Ingredients:
Ingredients for Dressing:
1 cup mayonnaise
2 teaspoons Dijon mustard
1 tablespoon white wine vinegar
½ teaspoon garlic powder
1 teaspoon granulated sugar
1 teaspoon salt
¼ teaspoon black pepper

Ingredients for Salad:
8 oz dry elbow pasta
2 cups cooked chicken breast chopped
½ cup red bell pepper chopped
½ cup celery chopped
½ cup carrot grated
⅓ cup green onion chopped

Instructions:
1.Cook 8 oz elbow pasta until al dente. When done, drain and rinse under cold water, then let it cool off.
2.While the pasta is cooking, combine 1 cup mayonnaise, 2 tsp Dijon mustard, 1 tbsp white wine vinegar, ½ tsp garlic powder, 1 tsp granulated sugar, 1 tsp salt, ¼ tsp black pepper in a mixing bowl and mix until well combined.
3.In a large mixing bowl, add cooked and cooled elbow pasta, 2 cups cooked and chopped chicken breast, ½ cup chopped red bell pepper, ½ cup chopped celery, ½ cup grated carrots, ⅓ cup chopped green onion. Add the dressing and mix until combined

Notes:
1.Cook the macaroni al dente. When you drain it, they still should have a bite. If you cook until they are fully cooked and then mix with the salad dressing, they will absorb extra moisture and will become too mushy.
2.After the pasta is cooked, I like to rinse it under cold water. This extra step helps to stop the cooking process (so the pasta won’t get mushy) and prevent it from sticking.
3.You can use any cooked chicken you have on hand (boiled, pan seared, baked, or rotisserie).
4.I like to refrigerate this dish for at least an hour before serving. That will help all the flavors to meld together and absorb the dressing.
5.You can store it in refrigerator in an air-tight container for up to 3-4 days.

23/02/2024

Chickpea Pasta Salad
Make this amazing Chickpea Pasta Salad! This vibrant and wholesome dish is packed with your favorite pasta, flavorful chickpeas, fresh vegetables, aromatic herbs, and a homemade Dijon dressing. Whether you’re looking for a light lunch or a vibrant side dish, this Chickpea Pasta Salad is sure to impress your family and guests.

Ingredients:
Ingredients for Chickpeas Pasta Salad:
8 ounces dried pasta
15 ounces chickpeas drained and rinsed
1 ½ cups cucumbers diced
1 ½ cups cherry tomatoes cut in halves
⅓ cup fresh herbs green onion, parsley, dill

Ingredients for Salad Dressing:
¼ cup olive oil
2 tablespoons white wine vinegar
1 ½ tablespoons Dijon mustard
¾ tablespoons maple syrup
¼ teaspoon garlic powder
⅛ teaspoon salt

Instructions:
1.In a bowl, add ¼ cup olive oil, 2 tbsp white wine vinegar, 1 ½ tbsp Dijon mustard, ¾ tbsp maple syrup, ¼ tsp garlic powder, and ⅛ tsp salt.
2.Whisk everything until well combined and set aside.
3.Boil a pot of water and cook 8 oz pasta according to the package directions. When done, drain the pasta and let it cool off completely.
4.When the pasta is cooled off, add it to a big salad bowl.
5.Drain and rinse the chickpeas and add it to the pasta.
6.Add diced cherry tomatoes, cucumbers, finely chopped green onion, parsley, and dill.
7.Pour over Dijon Salad Dressing and toss until all the ingredients are evenly coated with vinaigrette.

Notes:
1.Salt the pasta water. When cooking pasta, don’t forget to generously salt the water. It will properly season the pasta and will bring up the flavors.
2.Cool off pasta. Make sure you cool off the pasta completely before mixing with other ingredients. Hot or warm pasta can make the veggies and herbs look soggy.
3.Cucumbers. In my salads, I prefer to use small seedless Persian cucumbers. They have thin skin and great flavor. English or European variety will also work well.
4.How to store? You can refrigerate it in an air-tight container for up to 3 days.

23/02/2024

Pork Medallions with Apples
Try these amazing Pork Medallions with Apples! The sliced pork tenderloin medallions come out perfectly tender and served with delicious caramelized cinnamon apples. This simple yet flavorful 30 minutes dinner recipe is super easy to make and will be great for a busy weeknight dinner or a fancy family gathering.

Ingredients:
1 pound pork tenderloin cut in ½ inch medallions
1 tablespoon olive oil
3 apples peeled, cored, diced
2 tablespoons butter
½ teaspoon cinnamon
2 ½ tablespoons light brown sugar
1 tablespoon apple cider vinegar
1 tablespoon fresh sage leaves finely sliced

Instructions:
1.Slice pork tenderloin into ½-inch medallions. Season them with salt and black pepper and set aside.
2.Preheat a large skillet over medium/high heat. Sear the medallions in two separate batches for a few minutes on each side until they are golden outside. Measure the internal temperature with a food thermometer, it should read at least 145F.
3.When done, transfer them to a plate, cover with foil, and set aside.
4.Lower the heat to medium/low and melt 2 tbsp butter.
5.Add 3 diced apples. ½ tsp cinnamon, and 2 ½ tbsp light brown sugar. Stir, cover with a lid and let it simmer for few minutes.
6.Then add 1 tbsp apple cider vinegar, stir, cover with the lid and let them cook for about 5-10 more minutes until the apples are soft.
7.Take off the lid, add finely sliced sage leaves and cook for a couple of more minutes until the liquid starts to caramelize.
8.Serve the pork medallions and top them with caramelized apples.

Notes:
1.Sear. The best way to get a good sear on the meat is to cook it in a cast iron skillet or a stainless steel skillet.
2.Cooking. When searing the meat, you need to let it cook for a couple of minutes without moving it. This way it it will get a perfect golden crust and will be easy to release from the pan.
3.How to store. You can refrigerate it in an air-tight container for up to 4 days.

22/02/2024

Easy Instant Pot Bolognese Sauce
This rich and hearty Instant Pot Bolognese sauce is made with red wine and served over spaghetti or your favorite pasta. This is a great freezer-friendly recipe that is perfect for a meal prep and easily comes together in 1 hour in a pressure cooker.

Ingredients:
2 tablespoons olive oil
1 small onion chopped
1 large carrot diced
1 celery rib diced
1 pound ground beef
1 teaspoon salt
1 teaspoon dried oregano
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
¼ teaspoon cinnamon
2 tablespoons tomato paste
½ cup red wine
28 ounces crushed tomatoes
¼ cup heavy cream

Instructions
1.Press the Sauté button and set it to high setting. Add 2tbsp olive oil and 1 small diced onion. Cook for about 5-7 minutes or until it's soft and translucent.
2.Then add 1 diced carrot and 1 diced celery rib. Cook for another 5 minutes until they are softened.
3.Add 1 pound ground beef and the seasoning (1 tsp oregano, 1 tsp salt, ¼ tsp black pepper, ¼ tsp red pepper flakes, and ¼ tsp cinnamon) and cook until the meat is cooked through, about 7-10 minutes.
4.When done, add 2 tbsp tomato pasted and stir. Then add ½ cup red wine and cook for about 5-7 minutes or until the wine reduces in half.
5.Add 28 oz crushed tomatoes and stir everything in.
Close the lid and make sure that the venting k**b is sealed. Cook on manual high pressure for 20 minutes. When done, let it naturally release the pressure for 10 minutes.
6.After that, you can open the lid and press the sauté button again. 7.Add ¼ cup heavy cream, stir and let simmer for about 5-10 minutes or until the sauce thickens to the desired consistency.
8.Serve over your favorite pasta or spaghetti. Top with some grated Parmesan cheese and chopped parsley or fresh basil.

Notes:
1.Ground Beef. I prefer to use 85% lean meat as it has the best balance of fat and meat and provides great flavor. Also, you can use between 1 and 1 ½ pound of meat in this recipe.
2.Cinnamon. Don’t skip this ingredient! While many people think you can use cinnamon only in baking, it’s very popular in savory dishes, especially in tomato and meat sauces in Europe. It helps to highlight the flavors and brings out the warmth.
3.Red Wine. I prefer to use a cheap Cabernet Sauvignon, like Decoy (not sponsored) in this recipe. It has a rich deep flavor that balances very well with the red sauce. Also, you won’t taste any alcohol in the recipe. After the wine is reduced, you will be left only with the aroma and flavor, and all the alcohol will be evaporated.
4.Crushed tomatoes. Fire roasted crushed tomatoes are my favorite in any tomato sauce. They also add extra flavor and smoky aroma to the dish.
5.Heavy cream. After the sauce is cooked, it still has a little bit of acidity. Heavy cream helps to reduce the acidity from wine and the tomatoes and balance the flavors.
6.How to store. When the sauce is completely cooled off, you can transfer it to an air-tight container and refrigerate for 4-5 days.
How to freeze. This recipe is perfect for meal prepping! You can freeze it in an air-tight container or a freezer-friendly bag for up to 3 months. To thaw, just leave it in the fridge overnight, then reheat when ready to serve.

20/02/2024

Chickpea Pasta Salad
Make this amazing Chickpea Pasta Salad! This vibrant and wholesome dish is packed with your favorite pasta, flavorful chickpeas, fresh vegetables, aromatic herbs, and a homemade Dijon dressing. Whether you’re looking for a light lunch or a vibrant side dish, this Chickpea Pasta Salad is sure to impress your family and guests.

Ingredients:
Ingredients for Chickpeas Pasta Salad:
8 ounces dried pasta
15 ounces chickpeas drained and rinsed
1 ½ cups cucumbers diced
1 ½ cups cherry tomatoes cut in halves
⅓ cup fresh herbs green onion, parsley, dill
Ingredients for Salad Dressing:
¼ cup olive oil
2 tablespoons white wine vinegar
1 ½ tablespoons Dijon mustard
¾ tablespoons maple syrup
¼ teaspoon garlic powder
⅛ teaspoon salt

Instructions:
1.In a bowl, add ¼ cup olive oil, 2 tbsp white wine vinegar, 1 ½ tbsp Dijon mustard, ¾ tbsp maple syrup, ¼ tsp garlic powder, and ⅛ tsp salt.
2.Whisk everything until well combined and set aside.
3.Boil a pot of water and cook 8 oz pasta according to the package directions. When done, drain the pasta and let it cool off completely.
4.When the pasta is cooled off, add it to a big salad bowl.
5.Drain and rinse the chickpeas and add it to the pasta.
6.Add diced cherry tomatoes, cucumbers, finely chopped green onion, parsley, and dill.
7.Pour over Dijon Salad Dressing and toss until all the ingredients are evenly coated with vinaigrette.

Notes:
1.Salt the pasta water. When cooking pasta, don’t forget to generously salt the water. It will properly season the pasta and will bring up the flavors.
3.Cool off pasta. Make sure you cool off the pasta completely before mixing with other ingredients. Hot or warm pasta can make the veggies and herbs look soggy.
4.Cucumbers. In my salads, I prefer to use small seedless Persian cucumbers. They have thin skin and great flavor. English or European variety will also work well.
5.How to store? You can refrigerate it in an air-tight container for up to 3 days.

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