Tzatziki Sauce

Restaurant style Tzatziki Sauce is so simple to make in the comfort of your own home. If you are like me and love to have delicious meals with quality sides, I suggest giving this creamy reward a try. This sauce goes great on shawarma, gyro and many other Mediterranean inspired dishes. I love to whip this up and just munch on it as a dip with my favorite pita chips when just hanging out with the family. Check out the short video and follow the simple instructions to be on your way to making this authentic Tzatziki Sauce for your next foodlicious adventure.

Serve with pita chips.

Ingredients

Grate the cucumber and sprinkle ½ tsp salt on it. Let it sit for 10 minutes, this helps remove excess water. 

Squeeze the grated cucumber to remove additional water.

Place the drained cucumber, yogurt, minced garlic, lemon juice and olive oil in a medium sized bowl. Add a pinch/dash of salt and pepper to your liking.

Mix well.

Enjoy!

Tzatziki Sauce

5 from 1 vote
Prep Time 10 mins
Total Time 10 mins
Course Appetizer, Condiment, Sauce
Cuisine Mediterranean
Servings 4

Ingredients
  

  • ½ english cucumber with skin
  • 1-2 tbsp lemon juice approx. ¼-½ lemon +/- adjust to your liking
  • 3 garlic cloves finely minced
  • 1 cup Greek yogurt
  • 1 tbsp olive oil I used light
  • ½ tsp salt
  • salt & pepper to taste

Instructions
 

  • Grate the cucumber and sprinkle ½ tsp salt on it. Let it sit for 10-15 minutes, this helps remove excess water. 
  • Squeeze the grated cucumber to remove additional water.
  • Place the drained cucumber, yogurt, minced garlic, lemon juice and olive oil in a medium sized bowl. Add a pinch/dash of salt and pepper to your liking. Mix well.
  • Cover and refrigerate, until ready to eat.

Video

Keyword best tzatziki sauce recipe, easy tzatziki sauce recipe, homemade tzatziki sauce recipe, tzatziki sauce
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King Oyster Mushroom Ramen Noodles

Delicious Ramen noodles area a simple and an affordable quick easy meal that can satisfy your appetite without impacting your budget. Over the years for various reasons my family and I have had these types of noodles as a staple in our food rotation. It is affordable to buy these in bulk and have them available for a quick meal that can be made with just about anything you have in the refrigerator. This recipe was put together with some vegetables from the local Asian grocery store and prepared in about 15 minutes. The mushrooms are tender juicy and a good source of nutrition. The greens provide necessary minerals and the Japanese noodles are excellent. The sauce I use is some of my favorite flavors to balance out the dish and bring an extra level of satisfaction to the experience.

If you are busy or want to have meals available for a throw together quality dinning adventure, I suggest you consider adding these noodles and similar vegetables to your shopping list. My kids are able to make these types of meals to feed themselves when we do not have the time to sit together. Teaching the kids how to feed themselves is a basic life skill and this is a tasty rewarding meal that does not require a lot of dirty dishes when trying to get the food to the table. Watch the video, follow the very simple instructions and be ready at the drop of a hat to pull together a simple tasty foodlicious dish that is succulently savory and very filling.

Healthy vegan food.

Ingredients

Heat oil to medium-high for 30 seconds. Then add the garlic and shallot. Cook for 30-60 seconds or until fragrant.

Add sliced mushrooms and cook for 3-4 minutes.

Add choy sum stems, cook for 1-2 minutes.

Add cooked ramen noodles.

Pour the sauce mixture on top of the noodles.

Mix and toss well.

Enjoy!

King Oyster Mushroom Ramen Noodles

5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Asian
Servings 2

Ingredients
  

  • 7 oz dry ramen noodles 2 bundles
  • 2 cups chinese choy sum or bok choy cut into 2" long
  • 2 cups king oyster mushrooms (2) or any type of mushrooms sliced
  • 3 tbsp canola, vegetable or peanut oil
  • 3 garlic cloves minced
  • 2 shallots minced

Sauce

  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp chili oil
  • ½ tbsp black vinegar

Instructions
 

  • In a small bowl: combine all the sauce ingredients together and mix. Set aside.
  • In pot: add water and bring it to a boil.
  • Place dry ramen in the pot. Follow the instruction on the package for cook time.
  • Using a wok: Heat oil to medium-high for 30 seconds.
  • Then add the garlic and shallot. Cook for 30-60 seconds or until fragrant.
  • Add sliced mushrooms, cook for 3-4 minutes.
  • Add choy sum stems, cook for 1-2 minutes. Add the rest of the choy sum and cook for another 1 minute or until slighty tender.
  • Add cooked ramen noodles. Pour the sauce mixture on top of the noodles. Mix and toss well.

Enjoy!

    Video

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    Slow Cooker Cranberry Sauce

    Slow Cooker Cranberry Sauce is good anytime of the year but is extremely nice during the holidays season. The smell of fresh stewing cranberries creates a sweet aroma that will add to the holiday perfume your kitchen creates as you work to have all dishes table ready at the same time. This recipe and method of preparation allows you the flexibility to prepare other items in parallel as it is a steady and predictable quality approach to a holiday classic.

    This quick and convenient recipe calls for only 3 ingredients and is dump and go friendly. You’ll never want to buy caned cranberry sauce ever again because home cooked is so delicious, fresh tasting and easy to make. Watch the video and check out the instructions below to be well on you way to slapping the next person that tries to pour that caned jello looking stuff on your plate. Seriously though, I ate from the can for years and never liked it that much. Once I had fresh made; I enjoyed it and now I make it every year because my entire family loves it. It is so simple to make and adds authenticity to the presentation of your holiday table. Best part is that if you feed this to your kids, when they grow up; if someone drops that preformed canned stuff on their plate they will be missing mama right then and there. 🙂

    Serve with turkey, chicken or any protein.

    Ingredients

    Cranberries and sugar.

    Add fresh orange juice.

    Mix well. Cover and slow cook on high for 2 hours.

    Cook (uncover) for 1 more hour or until desire consistency.

    Delicious cranberry sauce.

    Slow Cooker Cranberry Sauce

    5 from 1 vote
    Cook Time 3 mins
    Total Time 3 mins
    Course Condiment, Side Dish
    Cuisine American
    Servings 2 cups

    Equipment

    • Slow Cooker

    Ingredients
      

    • 12 oz fresh or frozen cranberries
    • 1 cup granulated sugar
    • 1 fresh orange (juice) ½ cup

    Instructions
     

    • In a 2 qt. slow cooker: place cranberries, sugar and orange juice; mix/stir.
    • Cover and slow cook on high for 2 hours.
    • Remove lid and stir.
    • Leave lid off and cook uncovered for ~1 more hour or until desire consistency (don't worry if it looks watery, it's going to thicken up as it cools . For a quick tip: put the sauce in the refrigerator and it will thicken faster). Best served cool.
    • Transfer to a serving bowl or airtight container.

    Refrigerate up to 2 weeks or freezer up to a month.

      Keyword best slow cooker cranberry sauce recipe, easy slow cooker cranberry sauce recipe, homemade cranberry sauce recipe, slow cooker cranberry sauce
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      Instant Pot Pumpkin Puree

      Homemade Instant Pot Pumpkin Puree tastes fantastically fresh, is simple to make and you’ll never want to buy or eat from a can again.

      Traditionally, the oven baked pumpkin puree takes much longer to prepare, but if you use a pressure cooker, it will cut the time by half if not more. Follow this easy recipe and you will have fresh pumpkin puree for those Holiday meals that will solidify your place as the cook of the family.

      Cut the a circle around the stem and discard.

      Scoop out seeds.

      You can save the seeds or discard them.

      Place the trivet in the cooker. Add water and place the pumpkin in the cooker.

      Cooked pumpkin.

      Scoop out the pumpkin flesh and place in a bowl.

      Use a handle or regular blender and puree until smooth.

      Place a mesh strainer over a bowl with a coffee filter or cheesecloth inside. Place the smooth puree to the filtered strainer and drain out all the excess liquid.

      Homemade Instant pot pumpkin puree.

      Instant Pot Pumpkin Puree

      5 from 1 vote
      Prep Time 5 mins
      Cook Time 25 mins
      Total Time 30 mins
      Course Side Dish
      Cuisine American

      Equipment

      • Pressure Cooker / Instant Pot

      Ingredients
        

      • 1 sugar/pie pumpkin 3-4 pounds
      • 1 ½ cup water

      Instructions
       

      • Wash and clean the pumpkin. Pat dry with a paper towel.
      • Cut the top in a circle and discard stem. Scoop out seeds (you can save the seeds or discard them).
      • Place the trivet in the cooker. Add water and place the pumpkin in the cooker.
      • Put the lid on and pressure cook on high for 25 mintues, then natural release.
      • Carefully transfer the hot pumpkin to a plate or bowl. Let stand until cool to the touch.
      • Scoop out the pumpkin flesh and place in a bowl.
      • Use a handle or regular blender to puree until smooth.
      • Using a separate bowl: place a mesh strainer over the bowl with an inserted coffee filter or cheesecloth. Place the smooth puree in the filtered strainer and drain out all the excess liquid. Allow about an hour to properly drain.
      • Cover with air tight container and refrigerate up to a week or freeze up to six months.
      Keyword easy pressure cook pumpkin puree, homemade pumpkin puree, Instant pot pumpkin puree, quick and easy pumpkin puree
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      Chili Oil

      In many Asian households, Chili Oil is an important condiment that is a traditional staple on the dinner table. It adds an extra dimension to a wide variety of items by bringing a savory heat to a unique mildly peppered cinnamon flavor with hints of dark liquorish notes for a finish. You can alter the spices, pepper and salt to you preference. With homemade chili oil there are no artificial preservatives to concern yourself with. I have tried several times to create a version that I truly enjoy eating and recommend giving this a try. Check out the video and the instructions and let me know what you think of my take on a traditional Asian style, highly addictive, chili oil.

      I used Gochugaru for my red pepper flakes but you can customize yours by using Sichuan red hot peppers or Italian red peppers.

      This can be added to a bowl of noodles, on eggs, with vegetables, dim sum, rice, beef or anything you normally like to have your favorite hot sauce available for..

      Ingredients

      Oil, cinnamon sticks, bay leaves, Sichuan pepper and star anise.

      Infuse (soak) the spices for 30-60 minutes (I recommend 60 min. if you have the time).

      After 60 minutes.

      Discard the spices.

      Add red pepper flakes.

      Let it sit for 10 minutes before stiring.

      Chili Oil

      5 from 1 vote
      Cook Time 40 mins
      Total Time 40 mins
      Course Condiments, Side Dish
      Cuisine Asian
      Servings 4 cups

      Ingredients
        

      Note: You can cut the recipe in half.

      • 4 cups vegetable or canola oil 
      • 2 cups red pepper flakes Gochugaru, Sichuan or Italian flakes
      • 6 tbsp sichuan pepper
      • 2 bay leaves
      • 4 star anise
      • 2 cinnamon sticks
      • 1-3 tsp salt +/- adjust to your liking

      Instructions
       

      • In a pot, add oil and heat on medium (300°F/176°C).
      • Add bay leaves, star anise, cinnamon and sichuan peppers.
      • Reduce the heat to medium-low (250°F/121°C)
      • Infuse the oil with the spices; let soak for 30-60 minutes (I recommend 60 min for stronger flavor).
      • Discard the spices. Turn the heat to off.
      • Add red pepper flakes and salt (ajdust to your liking). Let it sit for 10 minutes and then gently stir.
      • Transfer chili oil to a airtight container.

      Store at room temperature for 2 weeks and up to 6 months in the refrigerator.

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        Instant Pot Chicken Broth

        Homemade chicken broth has a much faster method of preparation and maintains a savory flavor that is far superior to store bought broth, when made using the instant pot. With only ten ingredients (not including filtered water) you can have delicious homemade stock ready for use as you prepare for your next food adventure. Follow this recipe and you should end up with ~10 cups of authentic clear stock that will elevate the freshness of your next dish.

        If you want to make a truly home cooked dish leave the cans and cartons of broth on the shelf at the store. Start your next broth based meal with no artificial preservatives and less salt. When you consider the number of cups as compared to the cost of the fancy carton you end up saving dollars and having more broth. If you are using cubes, cans or cartons of broth; please give this a try and step up your homecoming game. Watch the video, read the instructions and you will never (under normal circumstances) plan to use factory made broth again.

        When you don’t have time to stew or simmer a whole chicken and don’t want to be in the kitchen for hours, this recipe is for you. You’ll get clear fresh stock with minimal effort in the most efficient and timely manor possible (need I say more?). You can refrigerate the stock for up to a week or freeze up to 3 months.

        Clear chicken stock.

        Ingredients

        Place everything in the instant pot/pressure cooker.

        Place the lid on the cooker. Pressure cook on high for 35 minutes and natural release (approximately 1 hour). Once done, remove the lid.

        Remove chicken from the cooker and place them in a bowl. Debone the chicken and save the meat for future meals (salads, wraps, sandwiches, etc.); discard the bones.

        Pour the stock to the filter. Strain all the vegetables and meat solids. You should have clear stock.

        Cover and refrigerate for up to a week or freeze up to 3 months.

        Instant Pot Chicken Stock (Bone Broth)

        EatFoodlicious
        5 from 1 vote
        Servings 10 cups

        Equipment

        • Pressure Cooker / Instant Pot

        Ingredients
          

        • 3 lb whole chicken preferably organic discard giblets
        • 2 celery stems cut in half
        • 3 carrots cut in half
        • 1 large onion or 2 small cut in half
        • 3 bay leaves
        • 1 garlic head cut in half
        • 3 tsp salt
        • 1 tbsp whole black peppercorn
        • 10 cups filtered water
        • ½ bunch fresh parsley remove tips

        Instructions
         

        • Wash and rinse the whole chicken including the neck. Discard the gilbets.
        • Place the whole chicken in the cooker.
        • Add the rest of the ingredients.
        • Place the lid on the cooker. Pressure cook on high for 35 minutes and natural release (approximately 1 hour). Once done, remove the lid.
        • Remove chicken from the cooker and place in a bowl. Debone the chicken and save the meat for future meals (salads, wraps, sandwiches, soups, etc.); discard the bones.
        • Discard everything in the cooker (you can save carrots and celery if you prefer).
        • In a large bowl or pot: place a mesh strainer on it with a coffee filter or cheesecloth.
        • Slowly pour the stock through the filter. Strain all the vegetables and meat solids. Viola – clear stock.

        Cover and refrigerate for up to a week or freeze up to 3 months.

          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!