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How to Cook Quinoa 3 Ways: Stovetop, Slow Cooker & Instant Pot

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Ever wondered how to cook the perfect quinoa? Here is a guide on how to cook quinoa three ways: stovetop, slow cooker, and Instant Pot. 

How to Cook Quinoa 3 Ways: Stovetop, Slow Cooker & Instant Pot

I cook quinoa often, and I never seem to remember how much water I need to use to cook it. If you look at my online search history, “how to cook quinoa” is probably right up there at the top. Rather than continue this ongoing cycle of typing in the same search query every month, I decided it was finally time to develop my own spreadsheet of cooking times for quinoa (along with other grains and legumes). It is so handy!

As I prepared for this post, I found that a lot of existing recipes for cooking quinoa in the slow cooker and Instant Pot use too much water. As a result, the quinoa is too soft and mushy for my taste. I think that the amount of water you use to cook quinoa should vary depending on the cooking method. Cooking on the stovetop requires the most water and the Instant Pot method the least amount. Feel free to play around with the amount of water to get the quinoa to be the texture you prefer.

Healthy Quinoa Cakes with Chickpeas and Mango Salsa - these protein packed cakes are great as an appetizer or a meal!

COOKING NOTES FOR THE QUINOA

  • Finding the right cooking time for the slow cooker. I have an All-Clad slow cooker with a ceramic bowl, and the quinoa cooked relatively quickly. The quinoa around the edges browned at around 2 1/2 hours, so I turned off the slow cooker. The quinoa was already cooked through. Do a test batch in your slow cooker and see if 2 1/2 hours is enough time for you.

HOW TO USE YOUR COOKED QUINOA: A FEW RECIPES

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How to Cook Quinoa 3 Ways: Stovetop, Slow Cooker & Instant Pot

How to Cook Quinoa 3 Ways: Stovetop, Slow Cooker & Instant Pot
  • Author: Lisa Lin
  • Yield: About 4 cups

Ingredients

  • 1 cup uncooked quinoa
  • water
  • 1/2 teaspoon salt

Instructions

  1. Rinse the quinoa.
  2. STOVETOP METHOD: Add 1 cup of quinoa, 2 cups of water, and 1/2 teaspoon salt in a saucepan. Bring the water to boil, then reduce the heat to low, and cover the saucepan with a lid. Cook for another 15 minutes, until all the liquid has been absorbed. Turn off the heat and let the quinoa sit, covered for another 10 minutes. Fluff the quinoa with a fork and serve.
  3. SLOW COOKER METHOD: Add 1 cup of quinoa, 1 3/4 cups of water, and 1/2 teaspoon salt to the slow cooker. Cook the quinoa on low for about 2 1/2 to 3 1/2 hours. One important thing to note here is that a different brand of slow cooker may take a longer time. Do a test on your slow cooker first to figure out the appropriate time. Once the quinoa is ready, fluffy it with a fork and serve.
  4. INSTANT POT METHOD: Add 1 cup of quinoa, 1 1/2 cups of water, and 1/2 teaspoon salt to the instant pot. Set the Instant Pot manual mode and cook on high pressure for 5 minutes. Once the timer goes off, let it rest for 10 minutes. Release any remaining pressure and remove the lid. Fluff up the quinoa and serve.

How to Cook Chickpeas 3 Ways: Stovetop, Slow Cooker & Instant Pot

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Ever wondered how long it takes to cook dried chickpeas? Here’s a handy guide on how to cook chickpeas 3 ways: stovetop, slow cooker, and Instant Pot.

How to Cook Chickpeas 3 Ways: Stovetop, Slow Cooker & Instant Pot

Some of you are probably reading the title of this post and wondering, “Why would I bother cooking chickpeas when I can just buy them in a can?” One word: texture.

I will be the first to admit that canned chickpeas are very convenient for weeknight meals. However, I actually prefer chickpeas cooked slightly al dente, when they still have a light crunch as I bite into them. They’re better for salads, and I love snacking on them. And yes, I do actually eat chickpeas as a snack.

Of course, others may prefer chickpeas on the softer side and that’s completely fine! That’s the beauty of cooking chickpeas yourself—you get to control the texture of the beans to your liking.

How to Cook Chickpeas 3 Ways: Stovetop, Slow Cooker & Instant Pot
How to Cook Chickpeas 3 Ways: Stovetop, Slow Cooker & Instant Pot

In general, it is a good idea to soak your chickpeas for at least 8 hours (overnight is even better). The soaking speeds up the cooking process. The chickpeas will soak up water and expand over time, so be sure to use the right sized bowl.

If you are using unsoaked beans, I recommend cooking them in the pressure cooker because it is faster. You can also cook unsoaked beans in the slow cooker on low for 8 hours. The chickpeas will be al dente—still fully cooked but not as tender. 

HOW TO USE YOUR COOKED CHICKPEAS: A FEW RECIPES

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How to Cook Chickpeas 3 Ways: Stovetop, Slow Cooker & Instant Pot

How to Cook Chickpeas 3 Ways: Stovetop, Slow Cooker & Instant Pot

In this basic recipe, I am cooking the chickpeas with water, bay leaves, garlic, and salt. Feel free to use broth or any other herbs, such as thyme or oregano. If you are cooking the beans with broth, you can save the chickpea broth for soups and stews.

  • Author: Lisa Lin
  • Yield: About 3 to 4 cups

Ingredients

  • 1 cup dried chickpeas
  • water
  • 2 cloves garlic, smashed
  • 2 bay leaves
  • 1/2 to 1 tablespoon kosher salt*

Instructions

  1. Soak the chickpeas with water overnight or for at least 8 hours. You want to cover the beans with about 2 inches of water. The chickpeas expand as it soaks, so be sure to use a large enough bowl for soaking. Before cooking the chickpeas, drain the water and rinse the beans.
  2. STOVETOP METHOD: Transfer the soaked chickpeas to a large saucepan or a small pot. Cover the chickpeas with water by 2 inches. Add the garlic, bay leaves, and salt. Bring the water to boil, then reduce the heat slightly and simmer for 20 to 25 minutes for firmer beans, 40 to 50 minutes for softer beans.
  3. SLOW COOKER METHOD: Transfer the soaked beans and cover with 6 cups of water, garlic, bay leaves, and salt to a slow cooker. Cook on high for 4 hours or on low for 8 hours.
  4. INSTANT POT METHOD: Transfer the soaked beans, 4 cups of water, garlic, bay leaves, and salt to an Instant Pot. Set the Instant Pot to manual mode, and cook on high pressure for 12 to 20 minutes, depending on your preference. I liked mine at 12 minutes. Once the cooking time is up, let the pressure naturally release before opening the lid. If you are using unsoaked beans, you will need to cook the chickpeas for at least 35 to 40 minutes. Let the pressure release naturally.
  5. The beans will keep in the refrigerator for 4 to 5 days. You can also freeze chickpeas for a few months.

Notes

  • I prefer cooking the beans with 1 tablespoon of kosher salt. If you are using sea salt, use 2 teaspoons of salt.

How To Make Pomegranate Molasses

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Have you ever tried pomegranate molasses? It’s tangy and bright in flavor, and it’s easy to make at home! You can use it for dressings, sauces, roasts or desserts!

How to Make Pomegranate Molasses #pomegranaterecipes #glutenfree #vegan

I first came across this thing called “pomegranate molasses” about 6 years ago when I flipped through the pages of Heidi Swanson’s Super Natural Every Day (one of my favorite cookbooks, by the way). It found her recipe for Pomegranate-Glazed Eggplant with Tempeh, and the photo in the cookbook looked so inviting. As I read the ingredients list, I saw pomegranate molasses and thought, “What on earth is that?” Mix pomegranate juice with molasses? That doesn’t sound right.

Everything was going fine, until I bought a bad bottle of pomegranate molasses. I noticed something was wrong when I a batch of muhammara (red pepper dip) and wondered why my dip tasted bitter. Then, I tasted the molasses. Instead of a familiar sweet and tangy taste, the molasses had a bitter finish. I later learned that the bitterness could have come from the manufacturers not separating the pomegranate arils from the rind properly while making the pomegranate juice. Because of that experience, I make my own pomegranate molasses from scratch.

It’s actually quite easy to make. All you do is boil down pomegranate juice, sugar and lemon juice for about 1 hour to 1 hour 15 minutes, and that’s it. You can use store-bought pomegranate juice to make the molasses. I prefer using fresh pomegranate juice because the color of the molasses will look much brighter (and better for photographs).

How to Make Pomegranate Molasses How to Make Pomegranate Molasses

To juice the pomegranate, we’re going to dig into those ruby globes and separate the arils. Find the crown of the pomegranate (the part that’s sticking out). (Did you know that the crown is actually the bottom of the pomegranate?) Holding the paring knife at a diagonal, start cutting underneath the crown. Make a full circle around the crown and remove it. Score the pomegranate.

How to Make Pomegranate Molasses How to Make Pomegranate Molasses

Tear the pomegranate apart into different sections. Remove the arils by prying them loose from the rind. To prevent pomegranate juice from splattering everywhere (because it will), loosen the arils inside a large bowl filled with water.

When you’re done, you’ll notice that most of the seeds have sunken to the bottom of the bowl and the loose membrane will float on the top. Remove any stray pieces of membrane, and drain all the water.

How to Make Pomegranate Molasses

Pour the arils into a high-speed blender or food processor, and pulse or gently blend until all the arils have been crushed.

Strain the juice through a fine-mesh strainer. Use a spatula to press down on the purée so that you can squeeze out as much juice as possible.

How to Make Pomegranate Molasses How to Make Pomegranate Molasses

Right, we now have pomegranate juice. Onto making the molasses!

MASTERING MY MISTAKES / COOKING NOTES

  • You can overcook the molasses: When I was making the video for this, I wasn’t keeping an eye on the molasses carefully and overcooked it. The molasses turned from a beautiful magenta color to brown. Once the molasses cooled, I ended up with a very thick and stiff substance that was very difficult to remove from the jar and difficult to work with. I ended up throwing it all away. The last 10 to 15 minutes of the cooking process are the most critical, so if you can, try to pay attention then.
  • How to tell when the molasses is done: After an hour, you’ll notice that the bubbles will start to look thicker at more viscous. That’s a good sign. You want the molasses to be able to coat the back of a spoon (see below). I also like to pour the molasses into a glass measuring jar to see how much liquids I have. Once I’ve boiled everything down to about 1 1/2 cups or so, I’ll stop.

How to Make Pomegranate Molasses

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How To Make Pomegranate Molasses

How to Make Pomegranate Molasses #pomegranaterecipes #glutenfree #vegan

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Makes about 1 1/3 to 1 1/2 cups of pomegranate molasses. Once cooled, the consistency of this molasses should be similar to a runny honey.

  • Author: Lisa Lin
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes

Ingredients

  • 6-7 large pomegranates, enough to yield about 9 cups of arils OR use 3 1/2 cups (950ml) of pomegranate juice
  • 1/2 cup (100g) sugar
  • 3 tablespoons lemon juice

Instructions

If you are pressing fresh pomegranate juice:

  1. Find the crown of the pomegranate (the part that’s sticking out). With a paring knife, dig into the part underneath the crown, and make a circular incision. You’re removing the crown and a bit of the skin underneath it so that the pomegranate is easier to peel later. Score the pomegranate.
  2. Tear the pomegranate apart into different sections. Remove the arils by prying them loose from the peel. If you want to prevent pomegranate juice from splattering everywhere, remove the arils inside a large bowl filled with water.
  3. When you’re done, you’ll notice that most of the seeds have sunken to the bottom of the bowl, and the loose membrane will float on the top. It’s okay if some of the arils are floating too. Remove any stray pieces of membrane, and drain all the water.
  4. Pour the arils into a high-speed blender or food processor, and pulse until all the arils are crushed. The airls should crush pretty easily. It’s okay if the seeds are not pulverized. You may need to do this step in batches.
  5. Strain the juice through a fine-mesh strainer. Use a spatula to press down on the purée so that you can squeeze out as much juice as possible. You should end up with 3 1/2 cups of pomegranate juice.

Make the molasses

  1. Add the pomegranate juice, sugar and lemon juice in a saucepan and stir to dissolve the sugar. Bring everything to a boil. Then, reduce the heat to medium-low or low so that the juice gently simmers. I transfer my saucepan to a smaller burner and leave it on the medium-low setting. If you are cooking this on a large burner, you’ll want to keep it on low. You should see the juice lightly bubbling in the center.
  2. Let the juice simmer for 1 hour to 1 hour 15 minutes, stirring every 15 minutes. Stirring the juice occasionally helps prevent the sugars from sticking to the bottom of the saucepan.
  3. By the end of the hour, most of the liquid should have burned off, and you’ll notice that the bubbles look more viscous. That’s exactly what we want. The molasses is done when you can coat the back of the spoon with the sauce. You can also let the spoon (that’s been dipped in the molasses) cool for 15 to 20 seconds and run your finger down the back of the spoon. If you see a clean streak, that’s also an indication that the molasses is ready to cool. The mixture will still look runny, but don’t worry. The molasses thickens as it cools. You should end up with about 1 1/3 to 1 1/2 cups of molasses.
  4. Remove the saucepan from heat, and let it cool for 10 to 15 minutes before transferring to a glass jar. Let the molasses cool to room temperature. Store the molasses in the refrigerator for several months.

Notes

  • Shortcut: Use store-bought pomegranate juice if you are pressed for time.
  • Ways to cook with the molasses: The molasses is great for dressings, sauces, drizzles on cakes or roasting!
  • Original Recipe: In the original recipe, I used 4 cups of pomegranate juice, 1/2 cup + 2 tablespoons sugar, and 1/4 cup of lemon juice and instructed you to reduce the liquids to about 1 to 1 1/3 cups. Having made the molasses several more times now, I prefer the consistency of what I have outlined above.
  • Making a smaller batch: I once tried a batch with about 2 1/2 cups pomegranate juice, 1/3 cup sugar and about 2 tablespoons lemon juice, and the results looked good. The cooking time was somewhere between 55 minutes to 1 hour, and I ended up with about 3/4 to 1 cup of molasses.

Use the molasses as a drizzle on cakes!

How to Make Pomegranate Molasses #pomegranaterecipes #glutenfree #vegan

*Note: This recipe was originally published in 2014 and has been republished to updated photos and the headnote.

How to Roast Garlic (Video)

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Ever wondered how to roast garlic? Here’s a step-by-step tutorial and video on how you can easily roast garlic at home. They’re great in dressings, hummus or mixed with vegetables!

STEP-BY-STEP tutorial on how to roast garlic and a video!

Years ago, I learned how to roast garlic so that I could make roasted garlic hummus at home. (It’s one of my favorite things to snack on.) For some reason, I had thought that roasting garlic is a very involved process, but it’s actually quite simple. All you need to do is slice off the tops of garlic bulbs, drizzle them with a bit of oil, wrap in foil and bake. That’s it!

It seems wasteful to turn on the oven just to roast a few bulbs of garlic, so I always roast them alongside something else. For example, if I’m roasting potatoes, I’ll roast garlic on a separate rack. Roasted garlic usually keeps in the refrigerator for a little while, so I usually roast 3 or 4 bulbs at a time. I love adding them to my dips, sauces or spreading them on my lunch wraps.

What’s your favorite way of eating roasted garlic?

VIDEO TUTORIAL on how to roast garlic. Roasted garlic is great with roasted vegetables or mixed in dressings and hummus!

MASTERING MY MISTAKES / COOKING NOTES

  • Cooking time: If you are roasting the garlic alongside something else and the desired oven temperature isn’t 375ºF, don’t worry. You can still roast the garlic at a different temperature—just adjust the cooking time. For example, I often roast my potatoes at 400ºF. If I’m roasting garlic on a separate rack, I will start checking the garlic after 35 minutes to see if they’re done.
  • Slicing off the tops: When roasting garlic, you want to expose the tops of the garlic cloves, so don’t be shy about slicing away a considerable portion off the top. I usually dig out the garlic chunks that are still stuck to the top and save it for something else. Alternatively, I’ll lay the garlic chunks on top of the sliced bulb and roasted everything together. The bottom line is, don’t throw away those garlic chunks!
  • Ways to use roasted garlic: Besides adding them to hummus, I love mashing up the garlic and adding them to my fried rice and stir fries. They also add a lovely mellow flavor to my salad dressings. Because roasted garlic is less intense than raw garlic, you can add a generous amount to your dishes. I usually add an entire bulb of roasted garlic to a batch of hummus! (By the way, I’ll be sharing the recipe for the roasted garlic hummus exclusively to my newsletter subscribers next week. If you are interested in the recipe, be sure to sign up for my newsletter!)
  • Wrapping the garlic bulbs in foil: I have found that wrapping each bulb of garlic in foil helps to soften the garlic faster. If you need to roast a huge batch of garlic at once (say, 10 to 15), lay all the bulbs on a baking dish. Cover the entire thing with one or two sheets of foil and bake. You may need to bake the garlic for an extra 5 to 15 minutes.

VIDEO TUTORIAL on how to roast garlic. Roasted garlic is great with roasted vegetables or mixed in dressings and hummus!

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How to Roast Garlic (Video)

VIDEO TUTORIAL on how to roast garlic. Roasted garlic is great with roasted vegetables or mixed in dressings and hummus!

Use the roasted garlic to make hummus, dressings or mash and toss them with vegetables!

  • Author: Lisa Lin
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes

Ingredients

  • 4 bulbs of garlic

Instructions

  1. Preheat oven to 375ºF (190ºC).
  2. Slice off the tops of the garlic, exposing the cloves. You’ll probably have large chunks of garlic still stuck to the tops. Save them for another dish.
  3. Place each bulb of garlic on top of a small sheet of foil. Drizzle each bulb of garlic with a tiny bit of oil (about 1/2 to 1 teaspoon). Wrap the garlic in the foil. Make sure that the garlic is completely encased in the foil.
  4. Place the garlic on top of a pie dish (or any other baking dish) and bake for 45 to 50 minutes. Check to see if the garlic cloves are brown and softened. You want the cloves of garlic to be soft enough to be mashed by a fork. Bake the garlic for an additional 5 to 15 minutes if you want them to be more caramelized.
  5. Unwrap the foil and let the cloves cool. Squeeze out the garlic cloves from the papery skin. If you want to save the roasted garlic for later, keep the garlic cloves in tact. Refrigerate the roasted garlic in a sealed container for up to 1 to 2 weeks.

How to Cut a Pineapple

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Here is a step-by-step tutorial + video on how to cut a pineapple! Make sure to use a sturdy knife. You can use the fresh pineapple for fruit salads, smoothies or my pineapple fried rice!

How to cut a pineapple: a step-by-step tutorial + video!

I’m not ashamed to admit that I used to buy canned pineapple. The thought of having to rip through the tough exterior seemed like too much work. But what bothers me about canned pineapple is the extra sugar. I’m not the biggest fan of soaking fruit in sugary syrups. Even brands that claim to soak pineapple only in its own juices seems too sweet for me. Eventually, I got over my apprehensions and figured out how to cut a pineapple.

It’s actually a lot easier than you think! The entire process usually takes me about 10 to 15 minutes. All you need is a good sturdy knife a bit of patience. Follow along my step-by-step tutorial and video on how to cut a pineapple, and you’ll be a pro in no time.

How to cut a pineapple: a step-by-step tutorial + video!

PICKING A RIPE PINEAPPLE

Ideally, you want a pineapple with golden colored skin. A few small green patches at the top is okay. Often times, the pineapple I buy at the supermarket are still green on the outside. I usually leave the pineapple on the counter for several days and wait for the pineapple to ripen into a nice golden color. You may notice a bit of mold forming at the bottom of a ripe pineapple, but don’t worry about it. You will be slicing off that bottom part anyway.

(Side note: The pineapple that I’m using in the video is actually a little underripe for me. I usually wait until it’s much more golden on the outside. However, the leaves usually dry up and turn golden too, which doesn’t look nice for photographs or videos.)

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How to Cut a Pineapple

  • Author: Lisa Lin
  • Prep Time: 15 minutes
  • Total Time: 15 minutes

Ingredients

  • 1 pineapple

Instructions

  1. Slice off the top and bottom of the pineapple, about 1/2 to 3/4 of an inch away from either end. (I don’t like wasting too much pineapple.)
  2. Stand the pineapple on the bottom end. Slice off a small section of the skin. Continue working your way around the pineapple until all the skin has been trimmed off.
  3. Lay the pineapple on its side. You’ll notice that the eyes run along diagonal lines. Cut off the eyes along those diagonal lines. Slide your knife at an angle underneath three or four eyes, making a small cut. Do the same on the opposite side of those eyes. You should be able to remove a small wedge of pineapple containing those eyes. Continue removing the rest of the eyes along the diagonal lines. When you’re done, the pineapple should look like it has a spiral pattern on it.
  4. Stand the pineapple up again, and slice the pineapple in half, and then into quarters. Slice off the hard core from each wedge. You can usually feel the difference between the core and the fleshy fruit.
  5. Lay each wedge flat and cut into slices. Use the sliced fruit in my pineapple fried rice or freeze it for smoothies!

 

Quick Guide on How to Cook with Tofu

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Ever wondered how to cook with tofu? Look no further! Here’s a quick guide on how to cook with several common types of tofu: soft, medium firm, firm and extra firm. 

Quick Guide How to Cook Tofu

Thank you House Foods for sponsoring this post!

As many of you know, I LOVE tofu. When I was young, Mama Lin used to whip up tofu dishes all the time—from soups to stir fries to desserts. So began my love affair with tofu. I pride myself on converting my husband into a tofu lover. What he saw in tofu was a white, bland, squidgy mass that’s shaped into a block. What I see is a blank canvas to build a wide range of flavors. He has been amazed by the different tofu dishes that I’ve whipped up over the years.

My friends at House Foods know about my passion for tofu and asked me to put together a quick guide on how to cook with tofu! All the dishes you see below have been made with House Foods tofu.

Quick Guide How to Cook Tofu

Quick Guide How to Cook Tofu

Making tofu is a lot like making cheese. First, soybeans are soaked in water, and ground up with a bit of water to get a thick soybean mixture. Then, the soybean mixture is added to a pot of hot water to make soy milk. Next, the soy milk is combined with a coagulant, such as calcium sulphate or magnesium chloride. The mixture is then poured into cloth-lined molds and pressed to release the whey (liquids). The amount of whey that remains in the tofu helps to determine the texture and density of the tofu.

TYPES OF TOFU
Quick Guide How to Cook Tofu

SOFT TOFU

Soft tofu is either not weighed down at all or weighed down very briefly. The soy curds don’t separate from the whey, which is why the texture of soft tofu looks very smooth. There is no need to press soft tofu to absorb the liquid before cooking. Because it doesn’t have a strong structure, to tofu will end up crumbling

Vegan Mango and Pineapple Mousse - easy dessert made with just 5 ingredients! dairy free + gluten free!

I love using soft tofu to make desserts. Because of its rich flavor, it is a versatile ingredient for dairy-free desserts, such as the mango pineapple mouse pictured above. (Click here for the recipe.) You can also blend soft tofu into your smoothies for a shot of natural protein. No need to cook the tofu before adding it to the blender. Just throw it right in!

Here are a few more ideas on how to make desserts with soft tofu!

Vegan Tofu Banana Cream Pie - delicious, creamy pie with an easy prep!

Lightened Up Gingerbread Cheesecake with Tofu - an easy, gluten free dessert from @healthynibs

Quick Guide How to Cook TofuBesides desserts, you can also use soft tofu for savory dishes. I like dicing it into small cubes and adding them as a garnish to brothy soups, such as the miso soup pictured above.

One of my favorite dishes growing up was a soft tofu stir fry that Mama Lin made. It’s gently stirred with onions, garlic, dried shrimp, scallions and soy sauce. If you are stir-frying soft tofu be sure not to mix it too much with a spatula. Otherwise, the tofu will crumble too much.

MEDIUM-FIRM TOFU

Because some of the whey has been pressed out, you can generally see curds in medium-firm tofu. If you use your hands to press down on a block of medium-firm tofu gently, however, you can immediately tell that the tofu is wobbly in the center. The tofu block with definitely crack if you handle it too much.

Medium-firm tofu is great to add to soups, like my curry laksa (pictured below), if you want a more toothsome tofu than the soft variety. I don’t cook the tofu for too long. Once the noodle soup is nearly done, I add the medium tofu and stir gently. The heat in the soup will warm up the tofu. Click here for the curry laksa recipe.

Curry Laksa with Tofu - a delicious, gluten-free dish to keep you warm in the winter!

FIRM TOFU

Firm tofu is very commonly used in stir-fry recipes. The curds are visible and the structure is quite tight. When you press down on the block of tofu, there is some give, but it won’t break when you handle in.

I often pan fry firm tofu. Before cooking, I will wrap one to two layers of paper towels around the tofu block and place it in between two plates. Then, I place a bag of sugar or flour over the top plate to use as a weight to press the tofu. This helps release extra moisture from the tofu, which ensures a crisper texture on the outside when pan frying.

You can pan-fry firm tofu, like I have done here for my kale salad (pictured below). Click here for the recipe.

Kale Salad with Fried Tofu and Miso Ginger Dressing - an easy vegan salad with asian flavors

EXTRA-FIRM TOFU

Extra-firm tofu is probably the variety that I use the most. It is the most compact out of all the tofus discussed here because it’s been pressed in the mold for the longest time. That’s why extra-firm tofu is not quite as high as the other varieties. Even though a lot of the whey has been pressed out of the tofu, I still press the tofu between two plates to get out the extra moisture before pan frying.

In general, firm tofu and extra-firm tofu can be used interchangeably in stir fries, but I prefer the chewier texture of extra-firm tofu. It is amazing when cooked with teriyaki sauce!

Here are a few ways to cook with extra-firm tofu!

30-Minute Coconut Curry Stir Fry Noodles with Glazed Tofu - easy weeknight gluten free and vegan meal! by Lisa Lin of healthynibblesandbits.com
Jamaican Jerk Tofu Stir Fry - easy vegan meal that is full of spice!
Gluten-Free Teriyaki Tofu Sandwich with Herbed Tofu Dip - ready in less than 30 minutes! Perfect healthy lunch! by @healthynibs
Red Curry Brown Sugar Tofu Spring Rolls with Ginger Onion Paste - vegan and gluten-free appetizer!

I hope this guide inspires you to make a few tofu dishes soon! Be sure to grab a package of House Foods tofu and let me know how your creations turn out!

Disclosure: This recipe is sponsored by House Foods. Thank you for supporting the brands that keep me inspired in the kitchen! To learn more about House Foods products and recipes, check them out at their website or follow them on Facebook!

How to Make Butternut Squash Puree

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Here’s a simple method on how to make butternut squash puree at home. You can use the puree to make soups, butternut squash mac and cheese and even baked goods!

I know that a lot of us cook with pumpkin puree all the time, but we often forget about butternut squash puree! Butternut squash is slightly sweeter than pumpkin, so the puree is a great ingredient for baked goods. Have a good pumpkin bread recipe? Why not try it with butternut squash instead? The possibilities are endless! (Sorry to use a cliché there!)

Besides dessert recipes, I have also used the butternut squash puree for my soups. For any recipe that calls for a butternut squash that’s between roughly 2 to 3 pounds, I’ll use about 2 cups of butternut squash puree. I usually stir in the squash right when the broth boils.

You may have noticed in the video that I strain the puree through a mesh. It’s not necessary but highly recommended if you plan to use the puree for baked goods. There’s always a few stringy or tough bits that the food processor won’t catch.

If you try making this butternut squash puree, let me know how it goes and how you’re planning to use it!

How to Make Butternut Squash Puree - here is a simple way to make butternut squash puree at home! by @healthynibs

MASTERING MY MISTAKES / COOKING NOTES

  • Blend butternut squash when it’s still warm: The butternut squash breaks down in the food processor easier when it’s still slightly warm. When I tried blending squash that was refrigerated overnight, it took more time to break down the squash.
  • Roasting the squash: I like chopping the squash into cubes first because it bakes faster. There’s nothing wrong with baking the butternut squash whole or in 2 halves. All you need to do is scoop out the flesh when it’s done. However, the roasting usually takes about an hour.
  • Recipe ideas: Use the butternut squash in my butternut squash baked mac and cheese or butternut squash cookies!

KITCHEN TIP: HOW TO PEEL & CUT BUTTERNUT SQUASH

If you like the video, I would love it if you could give it a thumbs up on YouTube! For the latest updates, subscribe to my YouTube channel.

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How to Make Butternut Squash Puree

How to Make Butternut Squash Puree - here is a simple way to make butternut squash puree at home! by @healthynibs

A 2 to 2 1/2-pound butternut squash will yield just about 2 cups of butternut squash puree.

  • Author: Lisa Lin
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes

Ingredients

  • 2 to 2 1/2 pounds butternut squash
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 375F (190C). Line a large baking sheet with parchment paper.
  2. Slice off the ends of the butternut squash. Using a vegetable peeler, peel off the outer skin. Slice the squash in half and remove the seeds and strings. Dice the squash into small cubes.
  3. Toss the butternut squash with the olive oil. Spread the butternut squash on the baking sheet. Bake for 35 to 40 minutes, until the squash can be easily pierced with a fork.
  4. Let the squash cool for 10 to 15 minutes. Working in batches, add the squash to a food processor and blend. You may need to use a spatula to scrape down any chunks that are stuck to the sides. Continue blending until you get a smooth consistency.
  5. If you want a smoother puree (especially if you are planning to use it for baked goods), strain the puree through a mesh. You will need a spatula to help press the puree through the mesh. This will take about 5 to 10 minutes. Discard the tough, stringy bits that don’t make it past the strainer.
  6. Use the puree for soups, my butternut squash mac and cheese or sweets!

How to Make Butternut Squash Puree - here is a simple way to make butternut squash puree at home! by @healthynibs

How to Make Pomegranate Juice

18 Comments

Fresh pomegranate juice is so much tastier than store-bought varieties. Here’s a step-by-step by tutorial and a video on how to cut open pomegranates and how to make pomegranate juice!

How to make Pomegranate Juice - an easy, step-by-step tutorial + video on how to make pomegranate juice.

Around this time of the year, one of the most searched recipes on this site is the one on making pomegranate molasses. I was going through that post earlier last month, and I was quite appalled by how horrible the photos looked in that post. I suppose it’s true that we are our own worst critic. At least I’m glad to say that my photography has improved somewhat over the last two years…

In an effort to give that post a much needed face lift, I reshot some photos on deseeding a pomegranate, and I decided to make a step-by-step video tutorial on how to make pomegranate juice. I nearly forgot how delicious the juice tastes.

If you’ve never tasted fresh pomegranate juice before, you definitely need to give it a try. It tastes much lighter than store-bought versions and the juice gives off a beautiful magenta hue.

Pomegranate juice is great on its own and wonderful in a beet smoothie. I have been playing around with the juice smoothie recipes lately, and hopefully, I’ll be able to share a few of them with all of you soon!

Now, go and buy some pomegranates while they’re in season and enjoy!

MASTERING MY MISTAKES / COOKING NOTES

  • How to Pick a Pomegranate: Conventional wisdom has it that the best pomegranates are the ones that have unblemished skin and are bright red on the outside. In my experience, that has not been the case. The best pomegranates, with deep ruby arils, are the ones that are slightly cracked and have some golden brown patches on the exterior (see the photos below). The sweetest pomegranates tend to be ones that I buy from the farmers market and not from the grocery store.
  • What to do with pomegranate juice: The obvious thing to do is to drink the juice straight from the glass, but there’s many other ways to use the juice, too! You can add it to smoothies, make my pomegranate apple cider spritzer or even make pomegranate molasses!

TOOLS USED

LOOKING FOR MORE WAYS TO USE POMEGRANATE JUICE?

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How to Make Pomegranate Juice

How to Make Pomegranate Juice - an easy, step-by-step tutorial + video on how to make pomegranate juice.
  • Author: Lisa Lin
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 4 cups

Ingredients

  • 5 to 6 large pomegranates

Instructions

  1. Using a paring knife, remove the part of the pomegranate that looks like a crown. I like angling my paring knife downward and making a circle around the crown.
  2. Score the pomegranate into sections. I find scoring the fruit 4 times is enough for me, but feel free to score it a few more times.
  3. Break open the pomegranate into sections.
  4. Fill a large bowl with cool water. Break apart the pomegranate arils underneath the water. It helps prevent pomegranate juice from squirting everywhere. (By the way, don’t wear light colored clothes while you’re doing this.) Drain the water from the pomegranate arils when you’re done separating them from the rind.
  5. Pour the arils into a blender. Blend until you no longer see whole arils inside the blender. This usually takes no more than 20 to 30 seconds.
  6. Pour the juice through a strainer. You’ll notice that the juice passes through the strainer pretty slowly because the pulp is pretty thick. To speed up the process, use a rubber spatula to press the pulp agains the strainer. The juice should drip through faster.
  7. Pour juice into a glass to serve. 5 to 6 large pomegranates should yield about 4 cups of juice. Leftover juice can be refrigerated in a jar for 5 to 6 days.

Notes

NUTRITION INFORMATION: Amount Per Serving (1 cup):  Calories: 136, Total Fat 1g, Saturated Fat: 0.2g, Sodium: 22mg, Cholesterol: 0mg, Total Carbohydrate: 33g, Potassium: 533mg, Dietary Fiber: 0.2g, Sugar: 31g, Protein 0.4g

How to Make Pomegranate Juice - an easy, step-by-step tutorial + video on how to make pomegranate juice.

 

How to Pit Cherries Without a Cherry Pitter

15 Comments

Need to pit a whole bunch of cherries for a tasty delicious pie? Here’s a quick and easy trick on how to pit cherries without a pitter! No mess, no stress.

How to Pit Cherries Without a Pitter - an easy trick + video tutorial!

Summer. So begins the days when we kick off our shoes and run through the sprinklers to stay cool…the days when our biggest task is finishing our ice cream before it melts in our hands…the days when cherries are finally in season!

My favorite way to consume cherries is to shove them in my mouth and spit out the pits, while engaging in contests to see who can shoot the furthest. But when I’m planning to cook with cherries, this shove-them-in-the-mouth method might not be the best.

I own this OXO cherry pitter, which works wonderfully, but I get that most people don’t want to own kitchen gadgets with a limited purpose. That’s why I want to show you this quick trick on how to pit cherries without a pitter.

All you need is an empty bottle and a chopstick. That’s it!

How to Pit Cherries Without a Pitter - an easy trick + video tutorial!

MASTERING MY MISTAKES / COOKING NOTES

  • Use a stick with a wider, round tip: Some chopsticks have a flat bottom and others are pointier. You’ll want to use the ones with the flat bottom because they’re easier to push against the cherry pit. I tried using a pointed chopstick the first time around, and the chopstick kept sliding off the pit.
  • Use any sturdy bottle: You don’t have to use a wine bottle for this—any sturdy bottle will do. You can also do this without a bottle: just stick the chopstick through the cherry, as if you were skewering it. However, I don’t like this method as much because it’s messier.
  • Does the cherry juice squirt all over when I do this? It shouldn’t! From my experience, the juice doesn’t squirt out from the top, and all the juice coming from the bottom of the cherry is all contained within the bottle. I have found using my OXO cherry pitter to be messier.

Now that you’ve pitted all these cherries, let’s cook with them! Here are a few recipes for your inspiration:

Black Forest Mousse - decadent, rich, and creamy vegan delight that's ready with FIVE ingredients only! #VEGAN #GLUTENFREEBlack Forest Mousse

Vegan Cherry Crumble #VEGAN

Vegan Cherry, Peach, and Blueberry Crumble


Cherry Bourbon Barbecue Sauce - no refined sugar! #GLUTENFREECherry Bourbon BBQ Sauce

I also have a tasty round-up of 15 healthy cherry recipes, in case you’re looking for more ideas!

If you try this kitchen trick, let me know! Also, if you have a few minutes, I would love it if you liked my video on YouTube or subscribed to my channel!

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How to Pit Cherries Without a Cherry Pitter

How to Pit Cherries Without a Pitter - an easy trick + video tutorial!

★★★★★

5 from 1 reviews

Ingredients

  • cherries
  • empty bottle
  • a chopstick with a flat bottom

Instructions

  1. Stem a cherry and place it on top of your empty bottle, with the top facing up.
  2. Hold on to the cherry as you place your chopstick above the cherry, where the stem used to be. Push down until you can feel the pit. Keep pushing until the pit goes through the bottom. The pits can be at an odd angle sometimes, and you might find that you’ve poked through the cherry without actually dislodging the pit. Check to make sure that the pit isn’t still stuck on the cherry before cooking.

How to Make Baked Tortilla Chips

22 Comments

Making chips at home is easier than you think! You only need four ingredients: tortillas, oil, salt and lime juice.

Easy, healthy baked tortilla chips made with 4 ingredients only! (gluten free)

Everything needs a bit of spring cleaning, including this blog. I’m going through all of my old posts, picking some of my favorite recipes to make into videos, and these baked tortilla chips were high on my list. Then again, I was probably eager to find another excuse to make chips and guacamole again.

With Cinco de Mayo just around the corner, there’s no better way to celebrate than with a fresh batch of tortilla chips. Five years ago, I tried making tortilla chips for the first time by deep frying tortillas. The chips tasted fine, but the cooking was more hassle than it was worth. Having baked tortilla chips many times now, I’m definitely not going back. Baked chips are so much easier to make, and they’re healthier, too!

When Cinco de Mayo rolls around, be sure to make a batch of this for your festivities! Be warned, these chips are incredibly addictive!

Easy, healthy baked tortilla chips made with 4 ingredients only! (gluten free)

MASTERING MY MISTAKES / COOKING NOTES

  • Lime juice: The lime juice in this recipe is optional, but I like the additional flavor. If you want the chips to taste more tangy, add another tablespoon of lime juice to the recipe. You can also squeeze lime juice over the finished chips. However, the chips will lose a bit of their crisp when you use more lime juice.
  • When are the chips done? I like my chips on the crispier side, so I left the chips in the oven until the edges were golden brown before pulling them out, about 11 to 12 minutes. Do note that the chips cook faster if you are baking them in a well-heated oven. For example, if you have already baked one or two batches of chips in the oven already, the third batch shouldn’t need as much oven time.
  • Dark vs. Light Baking Sheets: I noticed that when I used dark colored baking sheets, like the one pictured above, the chips cooked faster. If you’re using dark baking sheets check the chips for doneness at around 8 or 9 minutes.

Easy, healthy baked tortilla chips made with 4 ingredients only! (gluten free)

TOOLS USED

TORTILLA CHIP PAIRINGS

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How to Make Baked Tortilla Chips

Easy, healthy baked tortilla chips made with 4 ingredients only! (gluten free) by @healthynibs

This recipe yields about 4 to 6 cups of chips. Do note that the chips cook faster if you use a dark baking sheet or if you are baking them in a well-heated oven. Check the chips at around 8 or 9 minutes to see if they’re done. Also, give the chips 5 to 10 minutes to cool before you start eating them. The chips will continue to crisp up as they cool.

  • Author: Lisa Lin
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 4 to 6 cups

Ingredients

  • 15 yellow corn tortillas
  • 2 tablespoons olive oil, more for greasing baking sheet
  • 1 tablespoon lime juice
  • salt

Instructions

  1. Preheat oven to 375ºF (190ºC). Brush two large baking sheets with olive oil or use cooking spray.
  2. In a small bowl, mix 2 tablespoons of oil and 1 tablespoon of lime juice together. Brush oil on one tortilla, making sure to cover the entire surface. Stack another tortilla on top and brush on oil mixture. Continue until you get have about 7 or 8 tortillas in a stack. Cut tortillas in half. Cut each half into small triangles. Set aside. Brush oil on remaining tortillas and cut into triangles.
  3. Arrange tortilla pieces on baking sheet in a single layer. They can be lined right next to each other as they’ll shrink once baked. Sprinkle salt all over tortilla pieces.
  4. Bake for 8 to 12 minutes, or until the chips are golden. Depending on the size of your baking sheets, you may need to bake everything in two batches.
  5. Let chips cool before serving. Store chips in an airtight container. They should stay crispy for 1 to 2 weeks.

Notes

NUTRITION INFORMATION: Amount for 1/6 of recipe: Calories: 171, Total Fat 6g, Saturated Fat: 1g, Sodium: 27mg, Cholesterol: 0mg, Total Carbohydrate: 27g, Dietary Fiber: 3g, Sugar: 1g, Protein 3g

Easy, healthy baked tortilla chips made with 4 ingredients only! (gluten free)

Strawberries and Cream Oat Flour Waffles

11 Comments

These simple gluten-free waffles are made with oat flour and topped with strawberries and homemade whipped cream! Plus, here’s a neat trick on how to make whipped cream in a jar!

Gluten-Free Strawberries and Cream Oat Flour Waffles - these waffles are paired with a homemade kahlua whipped cream that you make in a jar! (video tutorial) by @healthynibs

We’re working with magic today. Pure magic.

Pour heavy cream into a jar, give it a good shake, and, poof, fresh whipped cream in your jar! I first talked about this whipped cream trick last year with my churro waffles, but I really wanted to make a video so you could see how easy it is to make. Seeing is believing, right?

Why does whipped cream in a jar work? If you think about it, when we’re shaking heavy cream in a jar, we’re forcing air molecules to integrate with the cream, just like whisking heavy cream with a mixer. The longer we shake the jar, more the air bubbles will surround the fat in the cream and turn the liquid into a sturdy structure. It all seems like magic to me.

Now that I’m starting to see more strawberries pop up at my farmers’ market, I can no longer resist the urge to pick up a few baskets of them and bring them home. They’re still not quite in their peak season form yet, but I can’t care less. Those ruby berries are just calling my name!

Gluten-Free Strawberries and Cream Oat Flour Waffles - these waffles are paired with a homemade kahlua whipped cream that you make in a jar! (video tutorial) by @healthynibs

MASTER MY MISTAKES / COOKING NOTES

  • When to stop shaking: When you start shaking the jar, you’ll hear the heavy jostling inside the jar. Stop ONLY when you can no longer hear anything moving inside the jar. This process usually takes me 3 to 5 minutes. I’ve seen some videos say that you can finish whipping the cream in 45 seconds, but that’s never long enough for me.
  • Let batter rest before cooking: When you’re working with gluten-free batters (whether they’re for waffles, pancakes, muffins, or breads), you want to let it rest for about 10 to 15 minutes before cooking it. Gluten-free flours need some extra time to absorb moisture. You may notice that the batter is very runny right after you mix it. If you let it sit for a little while, the batter will thicken.
  • Coconut Sugar: I tried making the waffles with regular sugar, coconut sugar, and maple syrup. The waffles made with coconut sugar are by far my favorite because of the golden color.
  • Adding chopped strawberries to the batter: I thought it would be a good idea to add some strawberry chunks into the batter, but my waffles didn’t turn out great. The chopped strawberries actually added too much moisture and made my waffles soggy.
  • Try to warm up the milk and use room temperature eggs: Because melted coconut oil hardens very quickly, I suggest using an egg that’s been left out at room temperature and warming up the milk in the microwave for 30 seconds before mixing up everything. It’s not essential, but I think the ingredients mix better this way.
  • Looking for more ways to enjoy the whipped cream? It also pairs very well with my churro waffles and soy milk pancakes.

Gluten-Free Strawberries and Cream Oat Flour Waffles - these waffles are paired with a homemade kahlua whipped cream that you make in a jar! (video tutorial) by @healthynibs

If you like my whipped cream video, I would love it if you could give it a thumbs up on YouTube! For the latest updates on my videos, subscribe to my YouTube channel! Also, if you try making any part of this recipe, let me know! Take a photo of your creation and tag me on Instagram so that I can give you a fist bump!

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Strawberries & Cream Oat Flour Waffles

Gluten-Free Strawberries and Cream Oat Flour Waffles - these waffles are paired with a homemade kahlua whipped cream that you make in a jar! (video tutorial) by @healthynibs
  • Author: lisa lin
  • Prep Time: 15 hours
  • Cook Time: 25 minutes
  • Total Time: 15 hours 25 minutes
  • Yield: 4-5 waffles

Ingredients

Whipped Cream

    • 1 cup heavy cream
    • 3 TBS powdered sugar (any sugar works)*
    • 1 tsp vanilla extract
    • splash of Kahlua (optional)

Waffles

  • 1 3/4 cups (220g) oat flour
  • 2 TBS coconut sugar (any sugar works)
  • 1 to 2 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 TBS melted coconut oil
  • 1 large egg
  • 1 1/3 cups (315ml) low-fat milk (I used 2% milk)
  • 2 tsp vanilla extract
  • cooking spray
  • 10 to 15 large strawberries, sliced

Instructions

  1. Pour whipped cream ingredients into a jar. You want to make sure that the jar is not full after you pour in the cream. You want it to be 1/3 or 1/2 empty. Shake jar for 3 to 5 minutes, until you can no longer hear any liquids jostling inside. If you hear a little bit of liquid still shaking inside, it’s NOT ready! Keep shaking. Chill whipped cream in refrigerator until you’re ready to serve.
  2. In a large mixing bowl, mix oat flour, coconut sugar, cinnamon, nutmeg, baking powder, and salt. Stir in coconut oil, egg, milk, and vanilla until well combined. A few small lumps are okay. Let batter rest for 10 minutes. Heat your waffle iron to medium-high.
  3. Spray your waffle iron with cooking spray and pour in about 1/2 to 2/3 cup of batter. Cook for 3 to 4 minutes, until the waffle are golden brown. Repeat with the rest of the batter.
  4. Top waffles with sliced strawberries and serve with a dollop of whipped cream. Refrigerate leftover whipped cream in the jar for up to 3 days.

Notes

NUTRITION INFORMATION: Amount Per Waffle (without whipped cream): Calories: 330, Total Fat 14g, Saturated Fat: 9g, Sodium 359mg, Cholesterol: 40mg, Total Carbohydrate: 42g, Dietary Fiber: 4g, Sugar: 11g, Protein 10g

*1. If you’re using regular sugar for the whipped cream, I would use between 2 to 2 1/2 tablespoons.

2. I like using coconut sugar for the waffles because it gives everything a deeper golden color. Feel free to use whatever sweetener you have on hand. Liquid sweeteners will work, too.

2. Because the melted coconut oil hardens very quickly, I suggest using an egg that’s been left out at room temperature and warming up the milk in the microwave for 30 seconds before mixing up everything. It’s not essential, but I think the ingredients mix better this way.

Nutrition

  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

 

How to Make an Avocado Rose

32 Comments

Avocado roses are a fun way to decorate your toast. Here is a quick tutorial on how you can make them at home!

An easy tutorial and video on how to make an avocado rose!

I wasn’t a particularly picky eater as a kid, but there was one thing I absolutely hated.

Avocados.

Soft, buttery, flavorless—I didn’t think that avocados served any real purpose on my plate.

I was also put off by the Chinese name for avocados: “butter fruits.” Butter is butter, and a fruit is a fruit, and never the twain shall meet.

It didn’t help that the only way my family knew how to enjoy avocados was to sprinkle a tiny bit of sugar or salt on one half and dig right in with a spoon. I still remember that horrible time when my oldest sister tricked me into eat a tiny morsel of sugared avocado. Well, I fought back in a way that only a child would. I spit everything out. That was my moment of childhood rebellion.

I’m very thankful that my college friends were obsessed with eating Mexican food and insisted on going out for it every other week. If it weren’t for them and the guacamole at the Taqueria Guadalajara at Davis, I would still be in the dark about how dang tasty avocados can be. Even worse, we wouldn’t be making avocado roses today!

These cute roses are easy to make, and they are a fun addition to any avocado toast. My friend Liz is on board with the roses, too! Now, let’s get started.

An easy tutorial and video on how to make an avocado rose! by @healthynibs

MASTER MY MISTAKES / COOKING NOTES

  • Don’t use an avocado that’s too ripe: Ripe and soft avocados are great for guacamole but not these roses. The avocado just doesn’t slice as cleanly when it’s too ripe, and you’ll end up with a mushy mess when you try to curl the avocado slices into a rose. I learned that the hard way. Be sure to pick a ripe avocado that’s still firm.
  • Sprinkle lemon juice to keep avocado from changing color: You may notice that some avocados start developing black spots soon after you cut into them. To slow down that process, sprinkle lemon juice on them.

If you like the video, I would love it if you could give it a thumbs up on YouTube! For the latest updates on my videos, subscribe to my YouTube channel! Also, if you try making these roses, let me know! Take a photo of your creation and tag me on Instagram so that I can give you a fist bump!

PRODUCT USED FOR THIS TUTORIAL

  • Kuhn Rikon Paring Knife: I use this knife all the time to slice and dice vegetables and herbs. It’s very lightweight, and cutting thing slices of avocado with this knife is a breeze. It’s pretty inexpensive and it stays sharp for a long time!
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How To Make an Avocado Rose

An easy tutorial and video on how to make an avocado rose! by @healthynibs
  • Author: Lisa Lin

Ingredients

  • 1 ripe and firm medium avocado

Instructions

  1. Cut avocado in half and peel off the skin. Lay one half of the avocado, cut side down, and slice the avocado thinly. You want the slices to be quite thin so that they’re easier to shape. If you want a smaller rose, you’ll only want to use 1/2 of the slices. Use all the slices if you want a large flower.
  2. Fan out avocado slices so that they form a long line with the slices overlapping each other. I usually remove the small slices from the ends because they are difficult to shape. Starting from one end, curl avocado slices toward the center. Continue curling the avocado slices until you get a rose.
  3. Serve avocado rose on toast with a fried egg, if desired. Sprinkle on your favorite spices, such as za’atar, to garnish.

Nutrition

  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

 

How to Make a Sushi Burrito

29 Comments

Have you ever wondered how to make a sushi burrito? Look no further! This is a very simple sushi burrito recipe with chicken. You can also use your favorite protein, such as beef, pork, tofu or beans!

How to Make a Sushi Burrito - easy, healthy comfort food! | by Lisa Lin of healthynibblesandbits.com

Sometimes, a small cookie is enough to satisfy my food cravings. Other times, I need something much, much more substantial. These are the times that call for a sushirrito. Part sushi, part burrito, these oblong packages of rice, fish, and guacamole bliss are my kind of comfort food.

The original Sushirrito restaurant chain is in the Bay Area. As some of you already know, I live in Sacramento now, so where is a girl to go for her sushi burrito fix? At home, of course! My version of the sushi burrito is healthier, and it’s made with ingredients that you can easily find in your supermarket. Just cook some rice, chop up vegetables, grill chicken, make your guac, roll it all up, and you have a meal in about 40 minutes! I even made a video to show you how easy it is to make all of this.

If grilled chicken is not your thing, feel free to add whatever protein you like. Grilled tofu is pretty awesome in these sushi burritos, too! By the way, these burritos are incredibly filling. Half of a burrito was all it took to get me full!

How to Make a Sushi Burrito - easy, healthy comfort food! | by Lisa Lin of healthynibblesandbits.com

MASTER MY MISTAKES / COOKING NOTES

  • ALWAYS dip your fingers in water before using them to spread rice: Sushi rice tends to be very sticky. You should always have a small bowl of water and maybe even a damp towel around when you’re making sushi. Give your fingers a quick dip, and you’ll find it much easier to spread the rice.
  • There can be too much of a good thing: I tried stuffing one sushi burrito with a ton of fillings, and the plan backfired. I couldn’t actually seal the sushi burrito tight because there was too much filling.
  • Cooking the rice: I used my Instant Pot to cook the rice, and it was ready in 12 minutes! If you plan to cook the rice in a rice cooker, use the measuring cup that comes with the rice cooker, and measure out 3 level cups

If you like the video, be sure to share it with your friends or like it on YouTube! Don’t forget to subscribe to my channel!

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Chicken Sushi Burritos

How to Make a Sushi Burrito | by Lisa Lin of healthynibblesandbits.com

★★★★★

5 from 2 reviews

These sushi burritos are great for lunch or dinner. This recipe makes 4 burritos and each burrito can serve 1 to 2 people

  • Author: Lisa Lin
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hours 55 minutes
  • Yield: 4 sushi burritos

Ingredients

Sushi Rice

  • 2 cups (325g) uncooked short-grain rice, or about 5 cups cooked rice
  • 3 to 4 tablespoons sushi seasoning
  • pinch of kosher salt

Chicken

  • 1 1/4 pounds (565g) chicken breast
  • generous pinch of kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon cajun seasoning
  • 1/2 teaspoon granulated garlic
  • 1 tablespoon olive oil

Guacamole

  • 1 large avocado
  • 1 tablespoons lime juice
  • 1 garlic clove, minced
  • 1/2 tablespoon chopped cilantro
  • 2 tablespoons chopped red onion
  • 1/2 teaspoon kosher salt

Vegetable Filling

  • 1 small red pepper, seeded and sliced
  • 1 carrot, peeled and cut to matchsticks
  • 1 persian cucumber, cut to matchsticks
  • 4 sheets of roasted sushi seaweed (nori)

Instructions

  1. Cook rice according to package instructions. When rice is done, spread onto baking sheet to cool off. You don’t want to roll sushi with hot rice. Once it is cooled, about 15 minutes, pour into bowl and mix with sushi seasoning and a small pinch of salt.
  2. Cook chicken. If your chicken breasts were thick like mine, slice them in half, horizontally. Sprinkle kosher salt, chili powder, cajun seasoning, and garlic on the chicken breasts. Heat olive oil in a pan over medium-high heat and cook chicken until they are no longer pink or a meat thermometer registers 165 degrees F (75 degrees C), about 8 minutes. Dish up chicken and let it rest before cutting into strips.
  3. Prep guacamole by mashing avocado and mixing with the rest of the guacamole ingredients. Set aside.
  4. Lay sushi mat on your counter. Take a sheet of roasted sushi seaweed, and lay the shinier side down. Spread about a cup of cooked rice on top, making sure that the rice covers the entire surface of the seaweed. Lay about 4 strips of chicken an inch away from one end of the seaweed. Spread guacamole and top with vegetables. Roll up sushi burrito. Watch video for sushi rolling technique. Serve immediately.

Notes

NUTRITION INFORMATION: Makes 4 Sushi Burritos. Amount per burrito: Calories: 721, Total Fat 27g, Saturated Fat: 6g, Sodium: 428mg, Cholesterol: 91mg, Total Carbohydrate: 82g, Dietary Fiber: 6g, Sugar: 3g, Protein 38g

Nutrition

  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

Disclosure: The links to the Instant Pot, sushi seaweed, and sushi mat are affiliate links. 

How to Make a Sushi Burrito - easy, healthy comfort food! @healthynibs

How to Make Slow Cooker Chickpeas and Red Beet Hummus Bruschetta

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Have you tried making slow cooker chickpeas before? They’re so much better than their canned cousins. In the next few weeks, we’re going to learn how to make slow cooker chickpeas and what to do with that pot of treasure. First up, it’s this red beet hummus bruschetta!

The perfect appetizer - Red Beet Hummus Bruschetta | healthynibblesandbits.com

Quick show of hands, how many of you buy canned beans? There’s no shame in that because I do it all the time. That or we can all cower in shame together.

My kitchen is in a constant state of panic. I usually have three things going on the stove, something probably burning in the oven, and 10,000 ingredients to chop. There’s no time to worry about beans simmering on the stove. Praise the genius who invented the slow cooker because the beans can just work their magic all by themselves.

Slow cooked chickpeas. You heard me right. And it’s a great thing.

How to Make Slow Cooker Chickpeas | healthynibblesandbits.com @healthynibs

When I asked you on Facebook about featuring a slow cooker chickpea recipe on here, you were all about it! So here’s my end of the bargain to you.

These chickpeas are beyond better than the canned stuff. They’re:

Tastier
Fresher
Crunchier

They’re TFC.

Am I weird for thinking that canned chickpeas are a bit too mushy and bland? Quite frankly the canned goods don’t do much to make my salads any sexier. These beans though…where do I even begin? They have a natural crunch and they’re infused with the broth that they’re cooked in. But enough talk, let’s get ready to make them.

First, we’re going to give a pound of chickpeas a quick bath and drain out all the water.

How to Make Slow Cooker Chickpeas | healthynibblesandbits.com @healthynibs

Then, we fill the slow cooker with 6 cups of vegetable stock, or whatever stock you prefer. Add a teaspoon of salt and some bay leaves for flavor. Set it on low for 8 hours, and that’s it!

How to Make Slow Cooker Chickpeas | healthynibblesandbits.com @healthynibs

Perfectly cooked chickpeas—about 6 cups total. You’ll notice that there’s still some broth left. Make sure to save it! It is the one of the best stock bases I’ve used for a soup. I’ll show you how to do that next week.

How to Make Slow Cooker Chickpeas | healthynibblesandbits.com @healthynibs

But for now, let’s make a hummus.

The perfect appetizer - Red Beet Hummus Bruschetta | healthynibblesandbits.comI’ve been buying so much red beet hummus lately that I thought it was about time to make my own. I can’t get over it’s lovely hue and slightly sweet flavor. Serve the hummus as a bruschetta or dip your favorite vegetables in this magenta wonder. You can’t go wrong with this one!

The perfect appetizer - Red Beet Hummus Bruschetta | healthynibblesandbits.com

Print

Red Beet Hummus Bruschetta

Serves 10

  • Author: Lisa Lin
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Category: appetizer, vegetarian

Ingredients

Red Beet Hummus

  • 2 cups (340g) slow-cooked chickpeas (see note on how to cook them)
  • 2.5 ounces (70g) cooked red beets (about one and a half small beets)
  • 6 tablespoons water
  • 2 tablespoons olive oil
  • 2 to 3 tablespoons lemon juice (adjust to taste)
  • 1 tablespoon tahini
  • 1 teaspoon sea salt
  • 1/2 teaspoon onion powder
  • pine nuts for topping (optional)
  • chopped fresh dill for garnish (optional)

Bruschetta

  • 1 French baguette
  • olive oil for brushing
  • 1 to 2 cloves of garlic
  • salsa for topping

Instructions

  1. Blend all the hummus ingredients in a food processor until smooth. Set aside.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Slice the baguette to 1/2-inch slices. Lightly brush each slice with olive oil. Line the brushetta on a baking sheet and bake for about 10 to 15 minutes, or until they start to brown. When the bread is cool enough to handle, rub the garlic on each slice of toasted bread to give it more flavor.
  4. Smear each slice of toasted bread with some hummus and top with salsa.
  5. Serve immediately. Store any hummus in an airtight container for up to a week.

Notes

  • To make the slow cooker chickpeas, a one-pound (450g) of chickpeas. Pour the rinsed chickpeas into the slow cooker. Add 6 cups of vegetable stock (or your favorite broth), 1 teaspoon of salt, and 2 bay leaves. Set the slow cooker on low for 8 hours. Be sure to save any leftover broth for another dish!
  • The slow cooker chickpeas will last in the refrigerator for 4 or 5 days. You can also freeze the chickpeas if you don’t think you can use all 6 cups of it in a few days. It’s a lot, I know.

 Looking for more dip ideas?

THE BEST Butternut Squash, Hummus and Guacamole Dip | healthynibblesandbits.com #vegan #glutenfree

Butternut Squash, Hummus & Guacamole Dip