This classic spanish dish is great for entertaining friends and family. Your guests will end up too full to move, but still want more!

This is a very tasty spanish dish

Something I made to go with our Friendsgiving Oxtail "Osso Buco."1.5 pounds of mushrooms will look like a lot for 4 people, but mushrooms have really high water content, and they'll shrink considerably when you're done.If you want to double the recipe, I suggest using a fairly large pan with lots of surface area (at least 13-inch), or just make two separate batches in two separate pans.I used fresh thyme for this batch, but parsley, basil, Italian or Herbes de Provence blends would all work well.Oxtail "Osso Buco" Recipe:https://cookpad.wasmer.app/us/recipes/1714687-budget-oxtail-osso-buco-for-regular-stovetop-and-pressure-cooker

Healthy and full of flavour.

A quick and easy one pot meal, full of veggies and creamy goodness!

I made this on trick or treat night , it was perfect as we came and went . I kept it in the crockpot and the kids could just get it when they wanted.You can make this on the stove top, crockpot, or instant pot. I had made it the instant pot but put it in my smaller crockpot on low. I will have to double this recipe next time I make it, that’s how big of a hit it was with my picky eaters kids.

#goldenapron#reststyleHi friends this is a super healthy and a one pot meal...loaded with lots of veggies...power pack punch for your loved ones...

This chicken and rice, or chicken paella, is a traditional recipe and a staple among rice dishes. The secret lies in making a good sofrito and using homemade chicken broth. The rest comes together almost effortlessly.

My go-to veggie-heavy dish for the winter months. It’s the perfect blend of sweet, savory, spicy, and acidic, it’s incredibly satisfying, and it comes together in 30 minutes.

Monggo was not one of my favourite dishes growing up. I didn't like the way it tasted, and I didn't like the mushy, gritty texture it left in my mouth. To be fair, I hated all legumes back then, so my dislike for monggo made perfect sense. Anyway, this bias lingered for years, and it wasn't until well into my adulthood that things started to change. Slowly, surely, beans made their way back into my diet. I even accepted them in my chili (but will leave them out if given a choice 😉). And so nowadays, my mom's monggo is one of the home-cooked meals I look forward to most. This is my take on that dish. Unlike my mom's, I used cherry tomatoes and added them closer to the end of cooking, because I like seeing them in there. I also added coconut cream, to give the final stew a little extra richness. And, because I shared this dish with my cousin who has a shellfish allergy, I left out the shrimp that would otherwise go in. Feel free to add them. Whichever you choose, it'll be delicious.

I based this recipe on an Ottolenghi one but felt that I wanted something more chewy and substantial than the orzo he used, hence my substitution of barley. I also added sage, which I thought would work well by adding additional woodsy notes to the dish. Last but not least, as I condensed the version down to my style of cooking, I made the recipe with chicken thighs on the stovetop for a quicker cooking time rather than the original version with a whole chicken and a lengthy oven cooking time; it is too early in the near-fall season to start doing that.This is yummy, with a really rich, complex broth - most of which got absorbed into the barley which was infinitely moreish. Even though this is essentially a one-pot meal (though I served it with roasted carrots on the side), it is delicious tasting enough that you could serve this as a lovely dinner party main course, maybe gilding the lily with some fresh mushrooms added along with the barley.

Usually the eggplant used in this dish is deep fried, but I tried cooking it another way to cut down on the calories.Bring out the fragrance of the garlic in olive oil by sautéing it slowly over low heat.Eggplant absorbs a lot of oil. If you sprinkle it with salt first and cook it with a lid on using its water, you can cut down on oil.Add chili pepper to the tomato sauce to taste. For 2 servings. Recipe by Arsinda