Pineapple adds acid, peppers bring a subtle crunch, and the very quick cook leaves everything bright and recognizable to the eye and palate for an attractive and tasty dish.
These are easy to make and foolproof to bake because the mixture gets cooked through in a short time, leaving each ball with lots of crispy surface and a tender, meaty center.
The ginger and garlic flavors add a level of spice and sweet/savory notes.
This plant-based version with tofu and garbanzo flour is scrumptious!
This may be as close as you can get to eating a rich pumpkin pie, straight out of the oven, for breakfast ... without actually eating a pumpkin pie for breakfast.
Whole grain flour and yogurt provide fiber, calcium and a good source of probiotics.
Similar to overnight oats, this version doesn’t require overnight refrigeration and is an easy, healthy, last-minute breakfast.
Make an extra batch to freeze so you can grab them for a quick morning meal.
A tasty variation of the old standby, home fries.
So simple it almost takes longer to describe than make.