How To Make Socca! A Naturally Gluten-Free Chickpea Flatbread

How To Make Socca! A Naturally Gluten-Free Chickpea Flatbread

Bread Recipes Easy Recipes

Socca is a popular street food in Nice, France, and is often enjoyed as an appetizer with a glass of crisp rosé. In our own kitchens, this classic dish can be a go-to, any-time-of-day recipe.

Socca Chickpea Flatbread

VeganServes: 4
Gluten FreeKeyword: Bread

Prepare the chickpea batter. Whisk the chickpea flour, water, olive oil, and salt together in a medium bowl until smooth. Let rest for 30 minutes to give the flour time to absorb the water.

Preheat the oven and then the pan. Arrange an oven rack 6 inches below the broiler element and heat to 450°F. About 5 minutes before the batter is done resting, place a 10-inch cast iron skillet in the oven and turn the oven to broil.

Add the batter to the prepared pan. Carefully remove the hot skillet from the oven. Add about 1 teaspoon of oil, enough to coat the bottom of the pan when the pan is swirled. Pour the batter into the center of the pan. Tilt the pan so the batter coats the entire surface of the pan, if needed.

Broil the socca for 5 to 8 minutes. Broil until you see the top of the socca begin to blister and brown, 5 to 8 minutes. The socca should be fairly flexible in the middle but crispy on the edges. If the top is browning too quickly before the batter is fully set, move the skillet to a lower oven rack until done.

Slice and serve. Use a flat spatula to work your way under the socca and ease it from the pan onto a cutting board. Slice it into wedges or squares, sprinkle with salt and pepper, and drizzle with more olive oil and sprinkle with the za'atar if using.

1 cup chickpea flour (4 1/2 ounces)
1 cup water
1/2 teaspoon kosher salt
1 teaspoon za'atar (optional)
1 1/2 tablespoons extra-virgin olive oil, plus more for the pan and drizzling

Equipment:

10-inch cast iron skillet
Flat spatula
Knife
Measuring cups and spoons
Whisk

Calories168

Fat7.2 g (11.1%)

Carbs18.4 g (6.1%)

Fiber3.4 g (13.8%)

Sugar3.5 g

Protein7.1 g (14.3%)

Sodium223.7 mg (9.3%)

Storage: Socca is best if eaten immediately after baking while still warm, but can be refrigerated and re-toasted for up to 1 week.

Chickpea flour: You can find chickpea flour in the bulk bins at Whole Foods and other natural foods-type stores. Bob's Red Mill also sells it in packages. Look for it under the name "garbanzo bean flour" if you're having trouble finding it.

TAGS: Bread recipes
Keyword: bread, gluten-free, socca, french dish, appetizer

20 Minutes Spicy Sriracha Ramen Noodle Soup

20 Minutes Spicy Sriracha Ramen Noodle Soup

Easy Recipes Noodle Recipe

An incredibly easy and delicious spicy ramen noodle soup spiked with sriracha hot sauce and ready in just 20 minutes! One of the most loved recipes on my blog and a personal favorite! Get ready to fall in love with this one!

Sriracha Ramen Noodle Soup

Prep Time: 10 MinsTotal Time: 20 Mins
Cook Time: 10 MinsYield: 4 Bowls

Add the sesame oil and sriracha to a large stockpot and bring to a simmer over medium-heat. Add the onion and tomato and cook for 4 minutes, stirring occasionally. Add the ginger, garlic, and seasonings; cook for 2 minutes or until fragrant. Add 2 cups of water and transfer mixture to a blender or food processor and pulse until smooth. Return mixture to the pot and add the broth.

Bring to a simmer; add soy sauce and vinegar (if using), and simmer for 8-10 minutes. Taste and adjust seasonings as needed.

Add the ramen noodles to the broth and simmer for an additional 2-3 minutes, or until the noodles have softened. Remove pan from heat, ladle soup into bowls, and top with scallions, cilantro, and eggs (if using). Enjoy!

2 tablespoons sesame oil
2 tablespoons sriracha hot sauce
1 small onion, diced
1 small roma tomato, diced
1 tablespoon ginger, grated
5 cloves garlic, minced
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
2 cups water
4 cups vegetable broth
1 tablespoon soy sauce
3 packages ramen noodles
1/2 cup scallions, chopped
1/2 cup cilantro, chopped
4 poached eggs (optional)
1 teaspoon rice vinegar (optional; only if you like tang)

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If you plan to make this ahead of time, I advise making the broth and noodles separately. Drain the noodles and pat them dry, then stir them in right before re-heating and serving. This will help avoid the noodles becoming soggy and soaking up all of the broth.

TAGS: Easy Ramen Recipes
Keyword: Noodle, Ramen, Soup, Egg, Spicy

Pressure cooker chicken Piccata with lemon and capers

Pressure cooker chicken Piccata with lemon and capers

Chicken Recipes Easy Recipes

Pressure cooker chicken Piccata with lemon and capers. Chicken thighs with delicious homemade sauce cooked in a pressure cooker. Very easy chicken recipe!

Chicken Piccata with Lemon and Capers

Prep Time: 10 MinsTotal Time: 20 Mins
Cook Time: 10 MinsYield: 4 Servings

In a mixing bowl, combine 2 tablespoons olive oil, lemon juice, salt and black pepper. Mix well. Add chicken, turning to coat all sides. Cover and refrigerate for 2 hours.

Remove marinated chicken from marinade, reserving liquid. Pat dry with paper towel. Season marinated chicken thighs with salt and black pepper.

Heat remaining olive oil and butter in pressure cooker over medium-high heat. Working in the batches, lightly brown marinated chicken for about 3 minutes per side. Remove cooked chicken from the pressure cooker and transfer to a plate.

Add the shallots to pot and cook, stirring, until softened. Pour reserved liquid into the pot along with chicken broth and scrape any browned bits from the bottom. Return chicken to pressure cooker. Sprinkle in drained capers.

Close pressure cooker and lock the lid. Set the burner heat to high pressure. When cooker reaches high pressure.reduce heat to low. Set timer to cook for 8 minutes.

Remove pot from the heat. Open the pressure cooker and stir in lemon zest. Season with salt and black pepper, if need it.

Transfer cooked chicken to a serving platter. Pour sauce over and serve immediately.

4 tablespoons olive oil
1/2 cup (125 ml) freshly squeezed lemon juice
8 boneless and skinless chicken thighs
2 tablespoons unsalted butter
2 tablespoons minced shallot
3/4 cup (180 ml) chicken broth
3 tablespoons capers,rinsed
grated zest of 1 lemon
salt and freshly ground black pepper

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TAGS: Instant pot Chicken
Keyword: instant pot, chicken, recipes, main dish, easy recipes

40 Minutes ! The Most Amazing Coconut Cake

40 Minutes ! The Most Amazing Coconut Cake

Cake Recipes Easy Recipes

This Coconut Cake Recipe is made from scratch and full of bold coconut flavor and topped off with a coconut cream cheese frosting. This is the kind of cake that will wow everyone in the room.

Coconut Cake

Prep Time: 10 MinsTotal Time: 40 Mins
Cook Time: 30 MinsYield: 3 Layers

Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.

In a large mixing bowl, use a hand mixer to cream the butter, oil, and sugar together until smooth. Beat in coconut extract and egg whites 2 minutes until fluffy. Beat in coconut milk and sour cream until just combined.

Mix in cake flour, baking powder, and salt until just combined.

Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.

Make the frosting by using a hand mixer to beat cream cheese and butter together for 1 minute until light and fluffy. Add in coconut extract and mix until combined, about 10 seconds.

Slowly add in powdered sugar, one half cup at a time until smooth, mixing between additions.

Frost and layer cake with frosting and use coconut flakes to coat.

CAKE:

½ cup salted butter, softened
½ cup vegetable oil
1½ cups sugar
2 teaspoons coconut extract
6 large egg whites, room temperature
1½ cups coconut milk
¼ cup sour cream
3½ cups cake flour
4 teaspoons of baking powder
½ teaspoon salt

FROSTING:

16 ounces cream cheese, softened
1 cup salted butter, softened
1 teaspoon coconut extract
3 cups powdered sugar
3 cups coconut flakes

VIDEO RECIPES *Not Available

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TAGS: Coconut Cake
Keyword: cake, coconut, cream cheese frosting

Mind-Blowing Vegan Chocolate Pie

Mind-Blowing Vegan Chocolate Pie

Cake Recipes Chocolate

This vegan chocolate pie is a five-ingredient, no-bake miracle. The ultra-thick and creamy chocolate pie filling is made with (wait for it)… tofu, almond butter, almondmilk, and melted chocolate. Easy!

Mind-Blowing Vegan Chocolate Pie

Prep Time: 10 MinsYield: 10 Slices

Chocolate Pie Filling: Blend the tofu, almondmilk, and almond butter until smooth. Melt the chocolate chips. Add to the blender and blend until smooth – it gets pretty thick so you might need to help it along with a spatula between blends.

Chocolate Pie Assembly: Pour filling into a crust, sprinkle with sea salt if you want, and chill for 12-24 hours. Cut and serve!

For the chocolate pie filling:

12 ounces firm silken firm tofu
1/2 cup almond butter
12 ounces chocolate chips*
flaky sea salt for topping
1/2 cup Almond Breeze Chocolate Almondmilk

For the Crust:

pie crust of your choice! ideas in the notes section.

Total Fat 28.6g44%

Sodium 133mg6%

Sugars 24.9g0%

Vitamin A 9.3µg1%

Cholesterol 0mg0%

Total Carbohydrate 40.6g14%

Protein 8.5g17%

Vitamin C 0mg0%

*For strict vegans, use dairy-free chocolate chips – we found them at stores like Whole Foods.

We used chocolate almondmilk and it was deeeelicious. Bonus: the leftover milk sitting in my fridge has become my new favorite morning drink of choice.

Crust ideas: my favorite is a graham cracker crust, and unless I’m missing something major, it looks like most of the store-bought ones are vegan because they use oils instead of butter! Online forums support my findings, but if you know something I don’t, feel free to comment. I also love the idea of an Oreo crust or a regular pie crust, which you can make with coconut oil to be vegan. Also: a date and nut crust could be nice.

TAGS: Chocolate Pie
Keyword: cake, vegan, choco pie

10 Minutes ! Quick & Easy Chinese Noodle Soup

10 Minutes ! Quick & Easy Chinese Noodle Soup

Easy Recipes Noodle Recipe

Quick & Easy Chinese Noodle Soup - A delicious soup with plenty of vibrant flavors that's made all in one pot. Once you try this recipe, you’ll never go back to the packaged soups again!

Chinese Noodle Soup

Prep Time: 5 MinsTotal Time: 10 Mins
Cook Time: 5 MinsYield: 2 Servings

In a large saucepan, heat the chicken stock and bring to a boil.

Add the green onions, Bok Choy or chinese greens, soy sauces, oyster sauce & the noodles.

Reduce the heat and cook according to noodle package instructions (just until tender).

Serve hot

4 cups chicken stock
1 tablespoon oyster Sauce
3 green onions finely sliced into rounds
4 oz Dried Chinese noodles of your choice
4 leaves Bok Choy/pak choi sliced
1 tablespoon low sodium light Soy Sauce
1 tablespoon low sodium dark Soy Sauce

Calories 236 Calories from Fat 9

Total Fat1g

Sodium3440mg

Potassium660mg

Total Carbohydrates47g

Protein12g

Vitamin A27.4%

Vitamin C57.9%

Calcium8.6%

Iron18.3%

Cooking the noodles separate: If you are concerned that your noodles might suck up too much of the soup, just cook them separately (according to the package instructions), add them to the bowl and cover with the soup.

On Making your own stock: This recipe tastes best with homemade stock. I highly recommend making your own and storing it in the freezer.

TAGS: Noodle
Keyword: chinese, Asian, soup, noodle, spring onions

Instant Pot Garlic Parmesan Chicken Recipe

Instant Pot Garlic Parmesan Chicken Recipe

Chicken Recipes Easy Recipes

Instant Pot Garlic Parmesan Chicken – a fast and easy chicken dinner with a creamy garlic parmesan sauce with chopped spinach. We like to eat this chicken and sauce with fettuccine noodles or with mashed potatoes.

Instant Pot Garlic Parmesan Chicken

Prep Time: 15 MinsTotal Time:31 Mins
Cook Time: 16 MinsYield: 6 Servings

Turn your Instant Pot to the saute setting (more). When the display reads HOT add in the butter. Once the butter is melted add in the onions and saute for about 3-4 minutes. Add in the garlic and saute for 30 seconds. Add in the chicken broth, garlic powder, pepper and salt. Stir. Add in the mushrooms (if using) and chicken.

Optional: If you want to cook pasta at the same time and in the same pot you can. Just get a pan that will fit inside your Instant Pot* and fill it with 3 cups or water and then break 10 ounces of fettuccine or linguine noodles to fit inside the pan (see my note below). Carefully place the pan on top of the chicken. I use a homemade silicone sling that I cut from a silicone baking mat* to lower my pan down onto the chicken. You can also make a foil sling.

Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 6 minutes (this is the cooking time for the 1/2 inch pieces of chicken breast, if they are thicker than that you may need more time). Let the pressure release naturally for 10 minutes and then move the valve to “venting.”

Remove the lid. If you are cooking pasta, carefully remove the pan of pasta and set aside. Use tongs to place the chicken on a platter. Loosely cover with foil. Turn the Instant Pot to the saute setting. Warm the half and half up in a pyrex measuring cup for 45 seconds in the microwave. Whisk the flour into the half and half until it’s smooth. Whisk the mixture into the Instant Pot. This will thicken up the sauce in a few minutes. Add in the parmesan cheese. Add in the spinach. Salt and pepper to taste. If using pasta, drain any water off of the pasta and stir into the pot.

Serve sauce (and optional pasta) with the chicken.

2 Tbsp butter
1 small yellow onion, diced
4 large garlic cloves, minced
1/2 cup chicken broth
1/2 tsp garlic powder
1/4 tsp pepper
1/2 tsp salt
8 oz sliced mushrooms (optional)
2 Tbsp flour
1 cup half and half
1/2 cup parmesan cheese
3 oz coarsely chopped spinach
Salt and freshly ground pepper
1 1/2 lbs boneless skinless breasts sliced into 1/2 inch filets

To make with pasta:

3 cups water
10 ounces uncooked fettuccine noodles or linguine noodles

Calories265

Sugar2g

Sodium292mg

Fat12g

Carbohydrates7g

Protein31g

I used my 6 quart Instant Pot Duo 60 7 in 1*.

When cooking with pot in pot pasta: When I cook the pasta at the same time in the same pot I like to bump up the seasonings a bunch. I like to add in twice as much salt, pepper, garlic powder, garlic and parmesan cheese. If not, the dish will be pretty bland. Always season to taste at the end of the cooking time as well!

Chicken: I used chicken breasts but you can also use chicken thighs or bone-in chicken. If using bone-in chicken, remove the skin first or you can crisp it up under the broiler in your oven (after it has cooked in the Instant Pot). Cook bone-in chicken for 15 minutes. If you use boneless, skinless chicken thighs cook for 10 minutes.

Half and half: if you don’t have any half and half you can use half milk and half cream or you can use evaporated milk.

Flour: I used flour to thicken my sauce but if you want to make this recipe gluten free you can also use a cornstarch slurry.

Parmesan cheese: I use parmesan cheese that I buy in a big bag from Costco, it’s pre-grated. It worked well for this garlic parmesan chicken. You can use parmesan cheese off the block and if you’re in a pinch you can even use the stuff from the green can.

TAGS: Chicken recipes
Keyword: chicken, one pot meal, dinner recipes

Ginger Garlic Noodle Soup with Bok Choy Recipe

Ginger Garlic Noodle Soup with Bok Choy Recipe

Lunch Ideas Noodle Recipe

Ginger Garlic Noodle Soup with Bok Choy is a nutritious, comforting, and flu-fighting twenty-minute recipe made with homemade vegetarian broth, noodles, mushrooms, and baby bok choy. Easily make it your own by adding chicken, shrimp, spicy chilis, or other veggies.

Ginger Garlic Noodle Soup with Bok Choy

Prep Time: 5 MinsTotal Time: 20 Mins
Cook Time: 15 MinsYield: 2 Servings

Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat.

To the oil add the diced shallots and mix well. Cook over medium heat for 4-5 minutes, or until the shallots turn translucent and start to soften. Stir often.

Chop the end off of each green onion- dividing the white part from the green part. Chop and set aside the green part for topping. Meanwhile, finely chop the white part of each green onion.

Add the white part of the green onions, minced garlic, and ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger is fragrant.

Carefully pour the chicken stock or water (or mix) into the pot and bring to a simmer. To the pot add the star anise and soy sauce. Cover and continue to simmer for 10 minutes.

Remove lid from the pot and carefully remove and discard each star anise from the soup.

Add the sliced mushrooms, uncooked noodles, and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender. Season to taste.

Divide soup between bowls and garnish with sesame seeds, the green parts of green onions and red pepper flakes (if desired).

1 tbsp olive oil
3 shallots diced
4 cloves garlic minced
2 tbsp ginger fresh, minced
2 whole star anise
10 oz crimini mushrooms sliced
6 oz rice noodles
1.5 heads bok choy roughly chopped
sesame seeds for topping
red pepper flakes for topping
2 tbsp soy sauce or Tamari for a Gluten Free option
1 bunch green onions chopped, green and white divided
5.5 cups low sodium chicken broth or water for vegan

Calories 647Calories from Fat 117

Total Fat13g

Cholesterol0mg

Sodium1781mg

Potassium3055mg

Total Carbohydrates110g

Protein32g

Not everyone loves the taste of star anise. However, I find that it plays a crucial role in the flavor of the broth. That said, if you hate it or don't have any on hand, I have found cinnamon sticks to be a good substitute.

Need a little protein? Don't be shy about adding some chopped chicken or shrimp to the soup approximately 5 minutes before serving (assuming the chicken has been previously cooked).

For a lower sodium diet, you can substitute low sodium soy sauce, and/or substitute unsalted chicken broth.

TAGS: Easy noodle recipes
Keyword: ginger, noodle, bok choy, soup

Crazy Mix Instant Pot Tuscan Chicken

Crazy Mix Instant Pot Tuscan Chicken

Chicken Recipes Easy Recipes

Make this Italian-inspired Creamy Instant Pot Tuscan Chicken Recipe (Pressure Cooker Tuscan Garlic Chicken). Tender chicken immersed in simple yet richly balanced creamy garlic sauce with caramelized mushrooms and sweet sun-dried tomatoes. Crazy satisfying easy weeknight meal!

Instant Pot Tuscan Chicken

Prep Time: 10 MinsTotal Time: 50 Mins
Cook Time: 40 MinsYield: 4-6 Servings

Brown Chicken Thighs or Chicken Breasts: Heat up Instant Pot using Sauté More function. Wait until it says HOT. This prevents chicken from sticking to the pot.

Pat dry chicken and season one side gently with salt + black pepper. Add in 2 tbsp (28g) unsalted butter or olive oil. Quickly add in the chicken to prevent butter from burning. While one side is browning, season the other side with more salt + black pepper. Brown first side for 3.5 minutes, then the other side for 2 minutes. Set the chicken aside.

*Pro Tip: For better browning results, brown chicken in 2 batches using the same cooking times.

Saute Garlic & Mushrooms: Add minced garlic, then saute for 30 seconds until fragrant. Add sliced mushroom, season with salt + black pepper, then saute for a minute. Add 2 tsp (2.4g) Italian seasonings, then saute for another minute.

Deglaze Instant Pot: Mix 1 tbsp (15ml) soy sauce + ¾ cup (188ml) unsalted chicken stock together, then pour in Instant Pot and deglaze (scrub all the flavorful brown bits off the bottom). Give it a quick mix.

Pressure Cook Chicken: Add in browned chicken + meat juice. With Venting Knob at Venting Position, close the lid and turn Venting Knob to Sealing Position.
- Chicken Thighs: Pressure Cook at High Pressure 5 minutes + Natural Release 10 minutes
- Chicken Breasts: Pressure Cook at High Pressure 4 minutes + Natural Release 10 minutes
After 10 minutes, release remaining pressure.

Create Tuscan Chicken Sauce: Set aside chicken, bring the liquid mixture back to a boil (Saute button). Add in 1 cup (40g) spinach and 60 - 80g sun-dried tomatoes, then cook for 30 seconds. Give them a quick stir. Mix in 1/2 cup (125ml) heavy cream and 1/4 - 1/2 cup (16 - 32g) freshly grated Parmesan cheese.

Thicken Tuscan Chicken Sauce & Seasoning: Mix 3.5 tbsp (32g) cornstarch + ¼ cup (63ml) cold water together in a small mixing bowl. Add the cornstarch mixture one third at a time to thicken the Tuscan Chicken sauce until desired thickness. Taste and season with more salt, cheese, soy sauce if necessary.

Serve Instant Pot Tuscan Chicken: Place chicken back in Instant Pot and give it a quick mix. Then, serve Creamy Tuscan Garlic Chicken!

2 tablespoons (28g) unsalted butter or olive oil
2 teaspoons (2.4g) Italian seasonings
8 (83g) cremini mushrooms , sliced
1 tablespoon (15ml) light or regular soy sauce (not low sodium)
¾ cup (188ml) unsalted chicken stock
4 (16g) garlic cloves , minced
60 - 80 grams sun-dried tomatoes
1 cup (40g) spinach
½ cup (125ml) heavy cream
¼ - ½ cup (16 - 32g) freshly grated Parmesan cheese
4 - 6 (955g) skinless chicken breasts or skinless chicken thighs

Thickener:

3.5 tablespoons (32g) cornstarch
¼ cup (63ml) cold water

Calories 343 Calories from Fat 135

Total Fat15g

Cholesterol139mg

Sodium139mg

Potassium1087mg

Total Carbohydrates13g

Protein37g

Vitamin A20.5%

Vitamin C9.8%

Calcium5.5%

Iron11.7%

VIDEO RECIPE *not available

TAGS: Chicken recipes
Keyword: Dinner recipes, Lunch, Main course, meat, Quick meals, American, Italian

How To Make Bacon and Egg Cups

How To Make Bacon and Egg Cups

Breakfast Recipes Easy Recipes

If you are following the Paleo or Whole30 diet these Bacon and Egg Cups are for you. They are full of protein and easy to eat on the go. Perfect meal prep breakfast that is full of protein and portable!

Bacon and Egg Cups

Prep Time: 10 MinsTotal Time: 35 Mins
Cook Time: 25 MinsYield: 12 Servings

Preheat oven to 400 degrees.

Cook bacon for about 8-10 minutes. Remove from pan while still pliable, not crisp. Cool on paper towels.

Grease your muffin tins.

Put one piece of bacon in each hole, wrapping it around to line the sides. Crack the eggs in each hole. Top with chopped chives. Salt and pepper to taste.

Cook for about 12-15 minutes or until bacon is crisp. Watch closely.

12 eggs
1 tbsp chopped chives
salt and pepper
12 pieces nitrate free bacon (paleo approved if necessary)

Calories67 kcal

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TAGS: whole30 diet recipes
Keyword: gluten-free, paleo, whole30, low-carb, keto