HIJIKI SALAD RECIPES

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INSTANT POT SPICY TURKEY CHILI | KAREN'S KITCHEN STORIES



Instant Pot Spicy Turkey Chili | Karen's Kitchen Stories image

This light and spicy turkey chili recipe, made in the Instant Pot or a stove top pressure cooker, is wonderful served in bowls with toppings, used as a dip with corn tortilla chips, and eaten with flour tortillas.

Provided by Karen's Kitchen Stories

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Number Of Ingredients 19

2 tablespoons olive oil
1 pound ground turkey
80 grams (1/2 cup) yellow onion, diced
80 grams (1/2 cup) red onion, diced
75 grams (1/2 cup) diced red bell pepper
75 grams (1/2 cup) red bell pepper
3 large cloves garlic, minced
1 tablespoon dried Mexican oregano
4 teaspoons chili powder
1 tablespoon Worcestershire sauce
1/4 teaspoon ground cumin
1/8 teaspoon ground clove
1 teaspoon dark brown sugar
2 cups chopped fresh tomatoes
1 (16 ounce) can red kidney beans, rinsed and drained
2 teaspoons kosher salt
1 cup low sodium chicken stock
1 tablespoon dry Jiffy Cornbread muffin mix
Shredded cheddar cheese, cilantro, and sour cream for garnish

Steps:

  • Heat the olive oil in the pressure cooker using the sauté function and add the ground turkey. Cook the turkey until lightly browned, 3 to 6 minutes.
  • Add the onions, peppers, garlic, herbs, and spices, continuing to stir until all of the ingredients, with the exception of the garnishes, are added.
  • Turn off the sauté function, and add the lid to the pot.
  • Cook the ingredients on high pressure for 10 minutes. Let the pressure release naturally for 7 minutes, and then use auto-release
  • Add the tablespoon of cornbread mix to the chili and cool over sauté until the chili has thickened.

Nutrition Facts : Calories 522.95, FatContent 30.82, SaturatedFatContent 8.05, CarbohydrateContent 27.01, FiberContent 6.38, SugarContent 8.27, ProteinContent 37.30, SodiumContent 1059.46, CholesterolContent 130.99

EASY BLACK FOREST CAKE | #CAKESLICEBAKERS | KAREN'S ...



Easy Black Forest Cake | #CakeSliceBakers | Karen's ... image

This easy black forest cake is the perfect combination of chocolate cake, sweetened whipped cream, and cherries cooked in cherry liqueur or brandy.

Provided by Karen's Kitchen Stories

Total Time 2 hours 10 minutes

Prep Time 1 hours

Cook Time 1 hours 10 minutes

Number Of Ingredients 17

280 grams (2 1/3 cups) all-purpose flour
400 grams (2 cups) granulated sugar
50 grams (2/3 cup) Dutch process cocoa
1 teaspoons baking soda
1 teaspoon kosher salt
1 1/4 cups strong hot coffee
2 tablespoons rum or brandy (I used brandy)
2 eggs
1 cup buttermilk
1/2 cup neutral vegetable oil
1 teaspoon pure vanilla extract
To assemble the cake you will also need sweetened whipped cream from 2 cups whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla whipped together into stiff peaks.
550 grams (4 cups) frozen or fresh sweet dark pitted cherries
1/4 cup water
2 tablespoons kirschwasser or brandy
100 grams (1/2 cup) granulated sugar
1 1/2 tablespoons cornstarch

Steps:

  • Heat the oven to 350 degrees F and line a nine-inch Pullman pan with parchment paper. Spray with spray oil. Alternatively, spray 2 8-inch round cake pans with spray oil and line the bottoms with parchment paper.
  • In a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt.
  • In another bowl, mix together the coffee and brandy.
  • In a medium bowl, whisk together the eggs, buttermilk, oil, and vanilla.
  • Pour the egg mixture and half of the coffee mixture into the flour mixture and gently mix until combined. Add the rest of the coffee mixture and mix to combine.
  • Pour the mixture into the pan and smack the pan down onto the counter top to let out any extra bubbles. Place the pan in the oven and bake for 70 minutes, until a tester comes out clean (30 minutes for cake pans and 20 minutes for 24 cupcakes).
  • Cool completely in the pan.
  • Meanwhile, whip together the whipping cream, sugar, and vanilla until you have stiff peaks.
  • In a medium saucepan, stir together the cherries, water, and liqueur over medium low heat and cook, covered, for about 10 minutes for frozen cherries and 15 minutes for fresh cherries.
  • In a small bowl, whisk together the sugar and cornstarch.
  • Strain the cherries through a fine mesh sieve, saving the juice in one bowl and the cherries in another.
  • Return the juices to the saucepan. Add the sugar and cornstarch mixture and cook over medium until boiling. Cook for about 3 minutes until thickened and shiny. Add the cherries back to the pan and cook for another 30 seconds.
  • Remove the pan from the heat and let cool while the cake is baking.
  • You can store the filling for up to four days in the refrigerator.
  • Slice the cake into 1/2 inch slices. Place a slice on a serving plate, spread with the whipped cream, and top with some cherries.
  • Repeat with a second layer.

Nutrition Facts : Calories 433.37, FatContent 19.67, SaturatedFatContent 7.85, CarbohydrateContent 57.63, FiberContent 1.84, SugarContent 40.01, ProteinContent 5.09, SodiumContent 215.97, CholesterolContent 60.91

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INSTANT POT SPICY TURKEY CHILI | KAREN'S KITCHEN STORIES
This light and spicy turkey chili recipe, made in the Instant Pot or a stove top pressure cooker, is wonderful served in bowls with toppings, used as a dip with corn tortilla chips, and eaten with flour tortillas.
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EASY BLACK FOREST CAKE | #CAKESLICEBAKERS | KAREN'S ...
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