Masak Masak Ala Emak

Ingredients 1 red onion, halved and thinly sliced 1 Roma tomato, seeded and finely chopped 1 ripe kiwi, diced 1 lime, quartered, divided 2 tablespoons chopped cilantro, divided salt and ground black pepper to taste 4 tablespoons sour cream olive oil 1 poblano pepper - cored, seeded, and finely chopped 10 ounces ground pork 1 tablespoon Mexican seasoning 2 tablespoons chicken stock 1 tablespoon tomato paste 6 flour tortillas Directions Mince a few slices of onion to get 1 tablespoon. Add minced onion, tomato, kiwi, juice from 2 lime wedges, 3/4 of the cilantro, salt, and pepper to a small bowl. Mix into a salsa. Juice 1/4 of the lime into another small bowl; mix in sour cream to make the crema. Heat olive oil in a large pan over medium-high heat. Add sliced onion and poblano pepper. Cook, tossing occasionally, until softened and lightly charred, 3 to 4 minutes. Add pork and Mexican seasoning. Cook until pork is browned throughout, 4 to 5 minutes. Reduce

Ingredients 1 1/2 pounds ground beef  1 egg  1 onion, chopped  1 cup milk  1 cup dried bread crumbs  salt and pepper to taste  2 tablespoons brown sugar  2 tablespoons prepared mustard  1/3 cup ketchup  Directions Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf. Bake at 350 degrees F (175 degrees C) for 1 hour.

Yes, this crucifer-turned-Italian-dumpling is having a moment. These pillowy-soft bits are a great gluten-free, vegan pasta fix—and, well, they're made from cauliflower. At Trader Joe's, they have become a cult favorite with low-carb and keto dieters, millennials and just about everyone. Here's why they're good for you, plus how to transform them into dinner. Cauliflower Gnocchi Nutrition Compared with traditional potato gnocchi, they shave off almost 90 calories per cup (140 vs. 227) and have less than half the carbs (22 vs. 48) and 2 grams more fiber (6 grams). The ingredient list is simple: cauliflower, cassava flour, potato starch, extra virgin olive oil, and sea salt. 6 Cauliflower Gnocchi Dinner Ideas So far, we've only found them at Trader Joe's, but with their Instagram cred, we're guessing we're about to see more. (Are you listening, food industry?) Best of all, a bag of cauliflower gnocchi can turn into a satisfying dinner in jus

This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients—boneless, skinless chicken breast, bagged baby spinach and canned beans. It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor. If you are very pressed for time, you can substitute 3 to 4 tablespoons of a store-bought basil pesto. Recipe by Nancy Baggett for EatingWell. Ingredients 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided ½ cup carrot or diced red bell pepper 1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters 1 large clove garlic, minced 5 cups reduced-sodium chicken broth 1½ teaspoons dried marjoram 6 ounces baby spinach, coarsely chopped 1 15-ounce can cannellini beans or great northern  beans, rinsed  ¼ cup grated Parmesan cheese ⅓ cup lightly packed fresh basil leaves Freshly ground pepper to taste ¾ cup plain or herbed multigrain croutons for garnish (optional) Preparation Heat 2 te