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10 best pressure cooker recipes to make in your instant pot

so many of us have fallen in love with our instant pots recently and our appetite for pressure cooker recipes isn’t going to let up any time soon! are you ready for a few more?pressure cooking makes such short work out of recipes that would often take longer or require more hands-on attention. this means dinner can happen more quickly, and we have time for other things besides standing at the stove. (bonus!)here are ten easy instant pot recipes to add to your weeknight repertoire:





the best lemon meringue pie + perfect meringue tip

1 pre-bake the pie shell: if you are using a packaged frozen pie crust, please follow the directions on the package to pre-bake. if you are using a homemade crust, please follow these instructions:preheat oven to 375°f. line a frozen pie shell with aluminum foil so that the foil extends over the edges (will make convenient handles). fill two-thirds of the way with pie weights or dry beans.bake for 20 minutes. then remove the foil and the pie weights. poke the bottom of the crust in several places with the tines of a fork. this will help prevent the bottom from bubbling up.put the crust back in the oven and bake for 15 minutes more, or until the crust is lightly browned. remove from oven and set aside.2 make the lemon filling: whisk the egg yolks in a medium bowl and set aside.in a medium-sized saucepan, add 6 tbsp cornstarch, 1 1/3 cup sugar, 1/4 teaspoon salt, and 1 1/2 cups water, and whisk to combine. bring to a boil on medium heat, whisking constantly. let simmer for a minute or two until the mixture begins to thicken.once the cornstarch mixture has thickened up well (consistency of cream of wheat) remove from heat. take a spoonful of the cornstarch mixture and whisk it into the beaten egg yolks to temper the yolks. continue to whisk in spoonfuls of the cornstarch mixture until you've used about half of the cornstarch mixture.then add the egg yolk mixture back to the pot with the cornstarch. return to a boil, on medium to medium high heat, stirring constantly. cook 3 ...





12 savory & sweet recipes featuring delicious, nutritious pecans

everyone knows pecan pie, right? no thanksgiving dessert table would be complete without it!but this sweet nut is so delicious and versatile — and nutritious! — that it deserves to be in the spotlight more than just once a year.american pecans, the original supernut™pecans are the only major tree nut indigenous to america — kinda cool, right? and since thanksgiving is a uniquely american holiday, it makes sense that we use them liberally when preparing our annual feast.but did you know they add crunchy texture and natural sweetness to any recipe, any time of the year? they are especially delicious mixed with dried fruit for a quick trail mix, tossed over morning oatmeal, yogurt parfaits, or salads, or sprinkled as a savory topper on pastas or dips.pecans also make an easy, portable snack all on their own. they don’t require peeling or shelling, and are easy to pack into a lunchbox or backpack.it’s no surprise that many classic southern dishes make use of delicious, nutritious pecans, since most of the pecans in the us are grown in over a dozen southern states. in fact, american family farmers produce over 80 percent of the world’s pecan supply.what makes pecans the original supernut™pecans are naturally sweet and so satisfying — but they’re truly a nutrition powerhouse.a handful of pecans — about 19 halves — provides a good source of fiber, thiamin, and zinc, and is an excellent source of copper and manganese, a mineral that’s essential for metaboli...





roasted potatoes and asparagus with lemon-mustard dressing recipe

1 preheat the oven to 450ºf. oil a rimmed baking sheet.2 begin roasting the potatoes: mound the potatoes in the center of the baking sheet. sprinkle with 1 tablespoon of the olive oil and 1/8 teaspoon salt, or to taste. toss to coat the potatoes and then spread on the baking sheet in one layer. roast for 15 minutes. the potatoes should be partially cooked at this point.3 add the asparagus and continue roasting: in a bowl, toss the asparagus with the remaining 1 tablespoon of oil and 1/8 teaspoon salt, or to taste.remove the baking sheet from the oven and push the potatoes to one side, keeping them in one layer. spread the asparagus on the other side of the pan and return the pan to the oven.roast for 10 minutes longer, or until the asparagus and potatoes are tender. (total cooking time is 25 minutes.) transfer to a serving bowl.4 make the dressing: in a small bowl, mix the lemon juice, lemon zest,  mustard, salt and a pinch of black pepper. gradually whisk in the oil.5 toss the potatoes in the dressing: pour half the dressing over the warm potatoes and asparagus and toss to coat. taste, and add more dressing, salt or pepper, if you like. sprinkle with chopped tarragon and serve.





singapore noodles with shrimp recipe

1 make the sauce: in a bowl, combine the sesame oil, soy sauce, and rice vinegar.2 cook the rice noodles: bring a large saucepan of water to a boil, add the noodles, and use tongs to turn them so they are submerged. cook for 2 minutes, or until they are tender but still have some bite (they will cook a little more once you add them to the skillet).drain, rinse with cold water, and use scissors to snip the noodles several times to break them up into shorter lengths.3 scramble the eggs: in a small bowl whisk together the eggs. heat the skillet or dutch oven over medium heat. add 1 tablespoon of the peanut or canola oil. add the eggs and scramble them for 2 minutes, or until they form large, soft curds. transfer them from the pan to a plate or bowl.4 cook the vegetables: add 1 tablespoon of the remaining oil to the pan. when it is hot, add the ginger, garlic, carrots, jalapeño, onion, and salt. cook, stirring constantly, for 2 minutes or until the vegetables start to soften.5 add the remaining ingredients: sprinkle the vegetable mixture with the remaining 1 tablespoon peanut or canola oil. when the oil is hot, add the ham, cabbage, scallions, red pepper, and curry powder to the pan. cook, stirring constantly, for 1 minute.add the shrimp and cook, stirring, for 3 more minutes or until the shrimp are bright pink and cooked through. 6 add the noodles in batches: add the eggs, the sauce mixture, and half the noodles to the pan. toss for 1 minute.add the remaining noodles and conti...





spring shrimp scampi with peas and mint recipe

1 cook the spaghetti: bring a large pot of water to a boil. add 1 teaspoon of the salt and the spaghetti. cook, stirring occasionally, for 8 minutes, or until the pasta is tender but still has some bite.scoop out 1 1/2 cups of starchy pasta cooking water with a heatproof measuring cup. drain the spaghetti and, without rinsing, return it to the pan. add 1/2 cup of the pasta cooking water and 1 tablespoon of olive oil; toss well and set aside. reserve the remaining pasta cooking water.2 cook the shrimp: in a skillet over medium-high heat, heat the remaining 2 tablespoons olive oil. when it is hot, add the garlic. cook, stirring, for 1 minute. add the shrimp, black pepper, and crushed red pepper.cook, stirring constantly, for 2 minutes, or until the shrimp start to turn bright pink; they will not be fully cooked at this point. scoop out and remove the garlic. tip the shrimp and chili flakes into the pot with the pasta.3 finish the dish: set the pot of pasta over low heat. add the ricotta, parsley, lemon zest, and 1/2 cup of the remaining pasta cooking liquid.cook, stirring gently, until the liquid heats up and the shrimp are pink and cooked all the way through. add more of the reserved pasta water if the mixture seems dry. add the peas and mint and toss gently until the peas are hot.4 serve: divide among 4 shallow bowls and serve.





moo goo gai pan (chinese chicken and mushroom stir fry) recipe

1 prep the chicken: using a sharp knife, slice each chicken breast in half lengthwise from the thin tip to the wider end, creating into two long strips. thinly slice each strip across into bite-sized pieces.the goal here is to create bite-sized pieces of chicken that are all about the same size and shape. however you end up with that, you're good to go!2 mix the cornstarch and soak the chicken: in a large mixing bowl, whisk together the egg and 1 tablespoon of the cornstarch until smooth. toss the sliced chicken breast in the egg mixture to coat thoroughly. allow the chicken to soak in the mixture while you prepare your sauce.3 make the stir fry sauce: in a separate bowl, combine the chicken stock, 2 tablespoons cornstarch, soy, hoisin and oyster sauces, the five spice powder, and white pepper. whisk the mixture together and set aside.4 preheat the wok and arrange your ingredients: begin preheating your wok, or a large, deep skillet, over high heat and turn on your stove top’s ventilation fan. drain the chicken of any excess egg mixture and return the chicken to its bowl.arrange your ingredients next to the stove in the following order: vegetable oil, chicken, carrots and snow peas, garlic and ginger, mushrooms, water chestnuts and bamboo shoots, and mixed sauce. this will help things go quickly once you’ve begun cooking.5 cook the chicken: when the wok has heated (a flick of water should evaporate on contact), carefully add the vegetable oil, quickly followed by the ch...





meal plan for april week 4

this month, summer miller is back, sharing her meal plans for april. summer is a mom, a full-time food writer, and also helps test the fabulous recipes we bring you every week at simply recipes.each spring i tiptoe out to my garden to check the buds on our perennials and the blossoms on our apple trees, and to plant seeds for early-season vegetables. as an avid gardener, i want to spend these extra hours of daylight outside with my hands in the dirt.my kids have cabin fever as well. by this time in the season their bike tires have been inflated, their jackets flung off, and they want to spend their afternoons in the crisp spring air.dinner for this week is all about quick, simple, and not overly fussy meals. friday’s dish will take the most time, but hopefully the weather is warm and your time at the stove can be rewarded with dinner outside on the deck.





how to make creamy sunflower seed butter

before we had our toddler son, i used to make a lot of homemade pantry staples. yogurt? check. bread? check. nut butter? check. these days, though, because time is tight, many of our homemade staples have been replaced with good store-bought versions.but i’m still making my nut and seed butter! it’s so quick and simple—and i like that you can control exactly what’s in it.how to make sunflower butterthis recipe is specifically for sunflower seed butter, which is perfect for allergy-prone kiddos and their friends. if you’ve never made nut or seed butter at home, don’t worry. it’s really easy and there is very little hands-on time: going from seed to velvety butter takes about 7 to 8 minutes total.toast the seeds first. this deepens the flavor and the natural oils are released as the seeds are toasting, which allows you to make this spread with very little additional oil.then process in a food processor. the mixture will go through a number of stages. first, your seeds will be blitzed into a fine powder, and then turn into a clumpy powder. as you continue to process, the mixture will transform into a ball and become a thick spread. finally, it will turn into a smooth, loose seed butter.everyone’s food processor is different, so yours may work a little faster or slower. just use the visual cues in the recipe below and trust your seed butter instincts!just a side note: you can actually make this recipe without any added oil at all. i just happen to love the subtle ...





nut-free "peanut butter" chocolate chip cookies (gluten-free, vegan, allergy-friendly)

1 prepare the flax "egg": combine the flax meal with 2 1/2 tablespoons of water in a small bowl. let stand for 7 to 10 minutes to thicken. this will be used as an egg replacer in this recipe.2 combine the oil and sugars: in the bowl of a stand mixer fitted with the paddle attachment (or using electric hand beaters), beat the coconut oil, brown sugar, and sugar until smooth and combined.the mixture will be a little grainy and will flatten to cover the bottom of the bowl in a uniform layer; it won’t be light and creamy like more traditional cookie batters. scrape down the sides of the bowl a few times and continue mixing until the sugar is well incorporated.3 add the sunflower butter, flax egg and vanillaand beat until combined. use a rubber spatula to scrape down the sides as needed. beat for 1 to 2 minutes—it’ll start to soften and look much more creamy at this point.4 whisk together the dry ingredients: in a small, separate mixing bowl, whisk together the flour, baking soda, cornstarch, and salt.5 beat in the dry ingredients: slowly add the dry ingredients into the mixing bowl and beat on medium until smooth. scrape down the sides of the bowl as needed. the dough will look like large pebbles at first, but keep beating and it will eventually become smooth and more uniform in about 2 minutes.turn off the mixer and knead the dough a few times with your hands to ensure all the dry bits come up from the bottom of the bowl and are incorporated.6 work in the chocolate chi...





12 easy skillet chicken dinners

there never seem to be enough chicken recipes, am i right?here, we’ve put together some of our favorites for your weeknight (or weekend!) inspiration. they all have an eye toward expedience and efficiency, and are easily made in one skillet.





mushroom toast with fried egg recipe

1 cook the mushrooms: in a large nonstick skillet over medium heat, heat the oil. add the shallot, garlic, mushrooms, salt, and pepper. cook, stirring, for 5 minutes, or until the mushrooms release their juices.turn the heat to medium-high and continue cooking, stirring often, until all the mushroom liquid evaporates. this intensifies their flavor.2 add the stock and parsley: add the chicken stock and 1 tablespoon of the parsley. cook, stirring often, for 1 minute. add more chicken stock, if needed, to make a mixture that is a little saucy, but overly liquidy. transfer to a bowl, cover loosely, and keep warm. wipe out the skillet.4 fry the eggs: in the skillet, melt the butter. drop the eggs into the skillet and sprinkle them lightly with salt and pepper. cook 1 minute. cover the skillet and cook 2 minutes more, or until the whites are just set but the yolk is still runny. (cook a little longer if you prefer more firmly-set yolks.)5 while the eggs are frying, toast the bread: transfer to individual plates when done and butter. cut in half, if desired.4 serve: divide the mushrooms among the plates. top with an egg. sprinkle with the remaining 2 tablespoons parsley, to garnish.





moo goo gai pan (chinese chicken and mushroom stir fry) recipe

1 prep the chicken: using a sharp knife, slice each chicken breast in half lengthwise from the tip to the wider end, creating into two long strips. thinly slice each strip across into bite-sized pieces.2 mix the cornstarch and soak the chicken: in a large mixing bowl, whisk together the egg yolk and 1 tablespoon of the cornstarch until smooth. toss the sliced chicken breast in the egg mixture to coat thoroughly. allow the chicken to soak in the mixture while you prepare your sauce.3 make the stir fry sauce: in a separate bowl, combine the chicken stock, 2 tablespoons cornstarch, soy, hoisin and oyster sauces, the five spice powder, and white pepper. whisk the mixture together and set aside.4 preheat the wok and arrange your ingredients: begin preheating your wok, or a large, deep skillet, over high heat and turn on your stove top’s ventilation fan. drain the chicken of any excess egg mixture and return the chicken to its bowl.arrange your ingredients next to the stove in the following order: vegetable oil, chicken, carrots and snow peas, garlic and ginger, mushrooms, water chestnuts and bamboo shoots, and mixed sauce. this will help things go quickly once you’ve begun cooking.5 cook the chicken: when the wok has heated (a flick of water should evaporate on contact), carefully add the vegetable oil, quickly followed by the chicken. stir fry the chicken for 4 minutes, tossing occasionally with a wooden spoon.6stir fry the veggies: add the carrots and snow peas and cook for...





what’s in season in april?

welcome spring, and welcome to month 4 of our monthly seasonal produce guides!april is all about spring vegetables—asparagus and artichokes are at their peak, snap peas begin to make an appearance, as well as young carrots with their fern-like carrot tops, and fava beans. spring garlic, spring onions, leeks and fennel are thriving, as are the first spring radishes.winter citrus are fading, and while we are seeing some early strawberries, the “fruit” of april isn’t really a fruit, but a vegetable that acts like one—rhubarb. perfect for pies and cobblers.peas: treat yourself to a handful of fresh snap peas, sear them and toss them with olive oil and mint.carrots: did you know that “baby” carrots aren’t really juvenile carrots at all, but regular carrots cut and shaped into bite-sized pieces? nab a bunch of real baby carrots, the young carrots of spring.rhubarb: my father remembers picking wild rhubarb and dipping the tart bright red stalks in sugar to eat. nature’s jolly ranchers! you can do that too, or do what most of us do with it, cook rhubarb into cobblers and pies.asparagus: april is peak asparagus season! roast, grill, steam, or boil them. they’re great with salmon, eggs, shrimp, chicken, steak, or even on a pizza.artichokes: you can find artichokes in the market in the spring or fall. look for artichokes that feel heavy when you pick them up, and whose petals (leaves) haven’t opened wide. new to artichokes? check out our guide on how to cook and ea...





mushroom toast with fried egg recipe

1 toast the bread: transfer to individual plates when done. cut in half, if desired. 2 cook the mushrooms: in a large nonstick skillet over medium heat, heat the oil. add the shallot, garlic, mushrooms, salt, and pepper. cook, stirring, for 5 minutes, or until the mushrooms release their juices.turn the heat to medium-high and continue cooking, stirring often, until all the mushroom liquid evaporates. this intensifies their flavor.3 add the stock and parsley: add the chicken stock and 1 tablespoon of the parsley. cook, stirring often, for 1 minute. add more chicken stock, if needed, to make a mixture that is a little saucy, but overly liquidy. transfer to a bowl, cover loosely, and keep warm. wipe out the skillet.4 fry the eggs: in the skillet, melt the butter. drop the eggs into the skillet and sprinkle them lightly with salt and pepper. cook 1 minute. cover the skillet and cook 2 minutes more, or until the whites are just set but the yolk is still runny. (cook a little longer if you prefer more firmly-set yolks.)4 serve: divide the mushrooms among the plates. top with an egg. sprinkle with the remaining 2 tablespoons parsley, to garnish.





meal plan for april week 3

this month, summer miller is back, sharing her meal plans for april. summer is a mom, a full-time food writer, and also helps test the fabulous recipes we bring you every week at simply recipes.here we are squarely in the latter half of april and ready to celebrate the best of spring.we don’t think much about it anymore, but eggs are actually seasonal. chickens are photosensitive, which means they lay more eggs as our days grow longer.it’s also about this time of spring where cool nights followed by warm wet afternoons, and morel mushroom season begins.it only seems fitting, then to start the week off with a dish that pairs two of my favorite in-season products – eggs, and mushrooms!when our kids were little they loved foraging for mushrooms. but then as they entered elementary school, they decided it was “so boring” to walk around outside looking for an obscure food they didn’t want to eat any way. i would play little games like “find the colors of the rainbow in the forest” to keep their minds off the fact that we were hunting endlessly for a hollow mushroom the color of dried leaves.but then you do find a mushroom, and it’s next to impossible not to give another 30 minutes of your life in search of another. if you’ve never foraged for mushrooms, i highly suggest finding an experienced forager in your area and giving it a go.although, the recipes below don’t call for morels, feel free to substitute them for any mushroom recommended in the dish if you a...





what’s in season in april?

welcome spring, and welcome to month 4 of our monthly seasonal produce guides!april is all about spring vegetables—asparagus and artichokes are at their peak, snap peas begin to make an appearance, as well as young carrots with their fern-like carrot tops, and fava beans. spring garlic, spring onions, leeks and fennel are thriving, as are the first spring radishes.winter citrus are fading, and while we are seeing some early strawberries, the “fruit” of april isn’t really a fruit, but a vegetable that acts like one—rhubarb. perfect for pies and cobblers.peas: treat yourself to a handful of fresh snap peas, sear them and toss them with olive oil and mint.carrots: did you know that “baby” carrots aren’t really juvenile carrots at all, but regular carrots cut and shaped into bite-sized pieces? nab a bunch of real baby carrots, the young carrots of spring.rhubarb: my father remembers picking wild rhubarb and dipping the tart bright red stalks in sugar to eat. nature’s jolly ranchers! you can do that too, or do what most of us do with it, cook rhubarb into cobblers and pies.asparagus: april is peak asparagus season! roast, grill, steam, or boil them. they’re great with salmon, eggs, shrimp, chicken, steak, or even on a pizza.artichokes: you can find artichokes in the market in the spring or fall. look for artichokes that feel heavy when you pick them up, and whose petals (leaves) haven’t opened wide. new to artichokes? check out our guide on how to cook and ea...





singapore noodles with shrimp recipe

1 make the sauce: in a bowl, combine the sesame oil, soy sauce, and rice vinegar.2 cook the rice noodles: bring a large saucepan of water to a boil, add the noodles, and use tongs to turn them so they are submerged. cook for 2 minutes, or until they are tender but still have some bite (they will cook a little more once you add them to the skillet).drain, rinse with cold water, and use scissors to snip the noodles several times to break them up into shorter lengths.3 scramble the eggs: in a small bowl whisk together the eggs. heat the skillet or dutch oven over medium heat. add 1 tablespoon of the peanut or canola oil. add the eggs and scramble them for 2 minutes, or until they form large, soft curds. transfer them from the pan to a plate or bowl.4 cook the vegetables: add 1 tablespoon of the remaining oil to the pan. when it is hot, add the ginger, garlic, carrots, jalapeño, onion, and salt. cook, stirring constantly, for 2 minutes or until the vegetables start to soften.5 add the remaining ingredients: sprinkle the vegetable mixture with the remaining 1 tablespoon peanut or canola oil. when it is hot, add the ham, cabbage, scallions, red pepper, and curry powder to the pan. cook, stirring constantly, for 1 minute.add the shrimp and cook, stirring, for 3 more minutes or until the shrimp are bright pink and cooked through. 6 add the noodles in batches: add the eggs, the sauce mixture, and half the noodles to the pan. toss for 1 minute.add the remaining noodles and continue t...





8 best asparagus recipes to make this spring

one of the first green veggies to pop up in the spring is asparagus. granted, we can buy it at the super market year round, but it really does taste sweetest in spring, when it’s in season.where to find asparagusmost supermarkets will carry asparagus this time of year, and for some reason, i feel like i always see it in the front of the produce section, positioned upright, as though it’s standing up to get your attention. and perhaps it is.the freshest (and often least expensive) asparagus can be of course purchased in season at the farmers’ market. but if your market is anything like mine, and you happen to buy asparagus regularly when it surfaces, you likely know that it sells out quickly. everyone’s looking for alternatives to root veggies by the time asparagus shows up.asparagus will also grow prolifically in your garden once established, which creates a need for recipes—and a need to share the harvest.how to pick the best asparagusi like asparagus that isn’t too thick and isn’t too thin—spears that will stand up to a little bit of heat, but also won’t be too tough or woody, which sometimes happens with thicker stalks. it’s a bit of a goldilocks situation; for most recipes, you want asparagus whose diameter is just right, somewhere between thick and thin.this said, those pencil-thin spears of asparagus do look really elegant when draped over some salmon or plated alongside steak, but that’s your call!either way, pick bunches of asparagus that feel fi...





8 recipes to celebrate asparagus this spring

one of the first green veggies to pop up in the spring is asparagus. granted, we can buy it at the super market year round, but it really does taste sweetest in spring, when it’s in season.where to find asparagusmost supermarkets will carry asparagus this time of year, and for some reason, i feel like i always see it in the front of the produce section, positioned upright, as though it’s standing up to get your attention. and perhaps it is.the freshest (and often least expensive) asparagus can be of course purchased in season at the farmers’ market. but if your market is anything like mine, and you happen to buy asparagus regularly when it surfaces, you likely know that it sells out quickly. everyone’s looking for alternatives to root veggies by the time asparagus shows up.asparagus will also grow prolifically in your garden once established, which creates a need for recipes—and a need to share the harvest.how to pick the best asparagusi like asparagus that isn’t too thick and isn’t too thin—spears that will stand up to a little bit of heat, but also won’t be too tough or woody, which sometimes happens with thicker stalks. it’s a bit of a goldilocks situation; for most recipes, you want asparagus whose diameter is just right, somewhere between thick and thin.this said, those pencil-thin spears of asparagus do look really elegant when draped over some salmon or plated alongside steak, but that’s your call!either way, pick bunches of asparagus that feel fi...