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Braised Daikon with Salted Pork and Glass Noodles

Add to ❤ Favorites The beauty of Chinese salted pork is that it’s really a flavor agent like soy sauce or white pepper. It adds tons of complexity and umami deliciousness to dishes, so I do hope this post gives you some inspiration and the freedom to improvise with your salted pork! Ingredients for 4 servings 3 tablespoons oil 3 cloves garlic 3 scallions, the white and green parts separated 5 ounces salted pork belly, sliced 1½ pounds daikon radish, cut into small pieces 3½ cups chicken stock 2 small bundles of mung bean glass noodles (approximately 75 grams) ½ teaspoon sesame oil ¼ teaspoon white pepper Salt, to taste Read the Instructions here  

Roasted Cauliflower And Ricotta Grandma Pie

Add to ❤ Favorites A delicious deep dish pizza baked in a big tray is perfect for a party or gathering. Plant based, this Grandma Pie is gorgeous with the roasted cauliflower and all the salty punchy flavours of the Mediterranean – capers and olives dotted over mozzarella and ricotta on a thin and crispy pizza base. Ingredients for a 36 X 28 cm baking tray for the cauliflower 1 small head (700g) of cauliflower florets 1 large lemon, cut into quarters and seeded 5 garlic cloves, minced ¼ cup (45g) drained and chopped capers ¼ cup (45g) pitted and chopped green olives ¼ cup (60ml) olive oil 1 teaspoon sea salt flakes (or to taste) freshly ground black pepper for the breadcrumbs 1 cup fresh breadcrumbs ¼ cup (60ml) olive oil ½ cup grated parmesan for the pizza base 750 g unbleached baker’s flour (or regular baker’s flour) 200g semolina 2 teaspoons sea salt flakes 1 tablespoon caster sugar 1 tablespoon (12g) dried yeast 2 tablespoons olive oil extra flour for dusting to assemble 1½ cups mozzarella, grated 1 cup ricotta ½ cup freshly chopped parsley drizzle of olive oil Read the Instructions here  

Caramelised Lime Prawns

Add to ❤ Favorites It’s lovely and light, just perfect for summer and best of all, you can have it from wok to table in just under 10 minutes! Ingredients for 2 servings 250g medium green prawns, peeled, deveined 1 teaspoon vegetable oil 2 tablespoons lime juice 3 tablespoons brown sugar 1 teaspoon fish sauce 1 tablespoon soy sauce 1/2 teaspoon chilli flakes 100g rocket leaves 1 avocado, chopped Read the Instructions here  

One Pot Cheesy Mexican Beef and Rice

Add to ❤ Favorites This one pot recipe is easy, hearty, comfort food and it’s packed with flavor and texture from the taco-seasoned ground beef, sautéed onions, salsa, tomatoes, corn, rice, cilantro, and cheese. It has all the ingredients you’d find in a burrito, minus the wrap, and made in a skillet. Ingredients for 6 servings 2 tablespoons olive oil one pound ground beef (I used 85% lean) one small/medium sweet Vidalia or yellow onion, peeled and diced small one .25-ounce packet taco seasoning (I used medium, reduced sodium) one 14.5 ounce can petite diced tomatoes (I used no salt-added) 3/4 cup red salsa (I used medium Herdez) 3/4 cup water 3/4 cup long-grain rice, uncooked (I used white) 1/2 teaspoon freshly ground black pepper, or to taste 3/4 cup corn (I used frozen, straight from freezer) 1 1/2 to 2 cups finely shredded Mexican cheese blend (or your favorite cheese blend) 3 to 4 tablespoons fresh cilantro, finely chopped avocado, guacamole, sour cream, etc. for garnishing, optional Read the Instructions here  

20-Minute Tortellini Skillet Lasagna

Add to ❤ Favorites This 20-Minute Tortellini Skillet Lasagna with Sausage & Kale makes it easy to have a delicious and nutritious Italian dinner on the table in a hurry, even on a weeknight. Ingredients for 6 servings 1 lb. mild bulk Italian sausage 2 12-oz. containers Buitoni Marinara Sauce ½ cup water 20 oz. Buitoni cheese tortellini 3 cups baby kale 1 cup ricotta cheese ¼ cup parmesan cheese, finely grated ½ cup mozzarella cheese, shredded 1 tsp. basil 1 tsp. oregano Salt and pepper, to taste Read the Instructions here  

Shrimp Fried Rice

Add to ❤ Favorites Ingredients for 4 cups – serving For the rice : 2 cups uncooked jasmine rice 1½ cups water 1 tablespoon dark soy sauce 2 teaspoons regular soy sauce ½ teaspoon turmeric For the dish : 3 tablespoons canola oil, divided 2 eggs, beaten 12 ounces shrimp, peeled and deveined (51 to 60 size) 1 medium onion, diced ¼ teaspoon salt or to taste ¼ teaspoon sugar ¼ teaspoon sesame oil Freshly ground white pepper 1 cup chopped snow peas 1 scallion, chopped 1 tablespoon Shaoxing wine Read the Instructions here  

Lemon Chicken Stir Fry

Add to ❤ Favorites Quick, easy and delicious, this lemon chicken stir fry is ready in the time it takes to cook the rice! Use any vegetables you like! Ingredients for 2 servings 4 boneless, skinless chicken thighs, cut in to bite-sized pieces For the sauce: 1/2 cup chicken broth 1/4 cup freshly squeezed lemon juice Zest of 1 lemon 2 Tbsp soy sauce 1 Tbsp white or brown sugar 1/4 tsp kosher salt 1 Tbsp cornstarch For the stir fry: 1 1/2 Tbsp cooking oil 2 tsp minced garlic 1 tsp minced fresh ginger 3 Tbsp thinly sliced green onion, green and white parts 1/4 tsp red pepper flakes 1 small red, orange or yellow bell pepper, cored and seeds removed and thinly sliced 1 small onion, peel, halved and thinly sliced 5-6 baby bok choy, stem end removed and quartered For serving: Cooked rice or noodles, for serving Sesame seeds, for garnish Sliced green onion, for garnish Read the Instructions here  

Greek Lamb Meatballs and Rice

Add to ❤ Favorites Great and easy one pot meal which starts on the stove and finishes in the oven! Greek lamb meatballs and brown rice is a healthy, complete meal full of the flavors of mint and thyme and finished with a crumble of feta. Ingredients for 4 servings Lamb Meatballs 1 lb ground lamb (or beef) 2 tsp dried oregano 1/2 tsp cumin 1/2 tsp coriander 1 tsp kosher salt 1 clove garlic minced 1/2 cup fresh breadcrumbs 1/4 cup shredded kefalotyri (or parmesan cheese) 1 egg Brown Rice 2 tbsp olive oil 1 medium onion diced 4 cloves garlic minced 1/2 tsp kosher salt 1 cup brown basmati rice 1/2 cup vermouth (or white wine) or white wine 2 3/4 cups low or no sodium chicken stock 1/2 tsp coriander 1 tsp lemon zest 1 slices lemon seeded and cut into 8 oz snap peas cut into 1/2 inch pieces 1/4 cup fresh chopped oregano 2 tbsp lemon juice 6 oz feta cheese Read the Instructions here  

Roast Beef Tenderloin with Wine Sauce

Add to ❤ Favorites Nothing says holiday dinner like a show-stopping roast, and I love this combination of sear-roasted beef tenderloin with a deeply flavored, richly colored red wine sauce. Not only is it delicious, it’s deceptively simple to make. The sauce can be made mostly in advance so there’s very little fussing at the last minute – and beef tenderloin, believe it or not, is one of the easiest things in the world to cook. Ingredients for 4-6 servings For the Sauce 8 tablespoons unsalted butter, divided 3/4 cup finely chopped shallots, from 2-3 large shallots 1-1/4 cups red wine 3 cups beef broth 6 fresh thyme sprigs 1/4 teaspoon kosher salt 1/8 teaspoon ground black pepper 1 teaspoon sugar 2 tablespoons all-purpose flour For the Beef 1 (2 – 3 lb) center cut beef tenderloin roast Kosher salt (1/2 teaspoon per pound of beef) Freshly ground black pepper (1/4 teaspoon per pound of beef) 2 tablespoons vegetable oil 1/4 cup beef broth Read the Instructions here  

Beef Stew with Carrots and Potatoes

Add to ❤ Favorites It’s a classic French beef stew, otherwise known as Beef Bourguignon. The meat is seared in olive oil first, then slowly braised with garlic and onions in a wine-based broth. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich, deeply flavored sauce. Ingredients for 4 servings 3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces 2 teaspoons salt 1 teaspoon freshly ground black pepper 3 tablespoons olive oil 2 medium yellow onions, cut into 1-inch chunks 7 cloves garlic, peeled and smashed 2 tablespoons balsamic vinegar 1-1/2 tablespoons tomato paste 1/4 cup all-purpose flour 2 cups dry red wine 2 cups beef broth (I like the Pacific organic brand) 2 cups water 1 bay leaf 1/2 teaspoon dried thyme 1-1/2 teaspoons sugar 4 large carrots, peeled and cut into one-inch chunks on a diagonal 1 pound small white boiling potatoes (baby yukons), cut in half Fresh chopped parsley, for garnish (optional) Read the Instructions here  

Tomato Crab Spaghetti

Add to ❤ Favorites If you love seafood pasta then this is a must make. I actually had three serves of this which is not necessarily wise but it made my soul happy. The XO sauce gives this simple dish all of the kick and gutsy flavour that it needs. Ingredients for 2-3 servings 250g/8.83ozs. angel hair pasta Extra virgin olive oil 3 cloves garlic, peeled and thinly sliced 200g/7ozs. cherry tomatoes, sliced in half 400g/14ozs. crab meat (drained but reserve the juice) 4 tablespoons XO sauce Chopped parsley to garnish Fresh lemon juice Read the Instructions here  

Creamy Parmesan Herb Chicken Mushroom

Add to ❤ Favorites So many flavours in the one pan! Crispy skinned chicken simmered in a beautifully thick and creamy sauce, using NO cream, with a mixture of herbs, a good kick of garlic and parmesan; simple ingredients for maximum taste. Ingredients for 6 servings FOR THE CHICKEN: 6 chicken thighs (skin on or off, bone in or out)* 2-3 teaspoons garlic powder Salt and pepper FOR THE SAUCE: 1 tablespoon minced garlic 400 g | 14 oz cups sliced mushrooms (1½ cups) 1 tablespoon dried Italian herbs* 2 teaspoons fresh chopped parsley 1½ cups 2% milk** Salt and pepper, to taste 1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons of extra 2% milk ¾ cup fresh grated Parmesan cheese, divided ¼ cup fresh chopped parsley (EXTRA), to serve Read the Instructions here