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Shrimp and Vegetable Stir Fry
Calories304 Kcal
Protein23 g
Fat11 g
Carbs28 g

Shrimp and Vegetable Stir Fry

OtherNon-vegetarian1020 min

Stir-fried shrimp and vegetables are finished in a sauce made with Chinese Tsingtao beer in this recipe from Jaden Hair, author of The Steamy Kitchen Cookbook a...

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Ingredients
  1. 2 tablespoons cooking oil (divided)
  2. 8 ounces raw jumbo shrimp (peeled and deveined)
  3. 1/2 cup canned baby corn (cut in half lengthwise)
  4. 1/2 cup snow peas (cut in half lengthwise)
  5. 1/2 red bell pepper (sliced thinly)
  6. 1 clove garlic (finely minced)
  7. 1 teaspoon fresh ginger (grated)
  8. 1/2 cup beer (Tsingtao, if available)
  9. 1 tablespoon soy sauce
  10. 1/2 teaspoon cornstarch (+ 1 tablespoon cool water)
  11. 1 teaspoon sesame seeds (toasted)
Directions
  1. Gather the ingredients.
  2. Heat a saute pan over high heat. When the pan is very hot, add just 1 tablespoon of the cooking oil and swirl to coat.
  3. Add the shrimp and arrange in one layer. Let cook undisturbed for 1 minute. Flip the shrimp and fry for 30 seconds, then immediately remove the shrimp to a plate. The shrimp should be seared on the outside but still a little uncooked on the inside.
  4. Wipe the pan clean with a paper towel. Return the same saute pan to medium-high heat. When the pan is hot, add the remaining 1 tablespoon of cooking oil and swirl to coat.
  5. Add the bell peppers, baby corn and snow peas to the pan and saute for 1 minute. Stir in the garlic and the ginger and saute until fragrant, about 30 seconds.
  6. Pour in the Tsingtao beer and the soy sauce and let come to a boil.
  7. Add the shrimp back into the pan and pour in the cornstarch/water mixture. Stir to coat the shrimp and let cook for an additional 1 to 2 minutes until the shrimp is cooked through.
  8. Sprinkle with sesame seeds and serve over rice. Enjoy!
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Vegan Tomato and Barley Vegetable Soup
Calories265 Kcal
Protein11 g
Fat5 g
Carbs49 g

Vegan Tomato and Barley Vegetable Soup

AmericanVegan3300 min

If you're looking for a nourishing beef-free barley soup recipe, most recipes use mushrooms to pair with the barley—but this meatless tomato barley soup uses ...

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Ingredients
  1. 1 tbsp olive oil
  2. 2 ribs celery (chopped)
  3. 2 medium carrots (chopped small)
  4. 1/2 onion (chopped small)
  5. 2 to 3 cloves garlic (minced)
  6. 3 cups vegetable broth
  7. 1 (16-ounce) can diced tomatoes (do not drain)
  8. 1 cup pearl barley
  9. 1/2 tsp Italian seasoning
  10. Optional: 2 cups fresh spinach leaves
  11. Dash salt (or to taste)
  12. Dash pepper (or to taste)
Directions
  1. Gather the ingredients.
  2. In a large soup or stock pan, heat onions and garlic for a minute or two, then add the chopped carrots and celery. Heat for 4 to 5 minutes, just to start the vegetables cooking a bit with a head start.
  3. Add the can of diced tomatoes (do not drain), the vegetable broth, barley, and the Italian seasoning, stirring well to combine.
  4. Bring to a boil, cover, then reduce to a medium-low simmer.
  5. Cook for 30 to 40 minutes, or until barley is cooked and carrots are soft. You may need to add a little bit of extra water or vegetable broth.
  6. Once the barley is cooked, stir in the fresh spinach and heat for one more minute (just until barely wilted), then turn off heat. Season your soup generously with salt and pepper.
  7. Serve and enjoy!
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Moroccan Vegetarian Carrot and Chickpea Tagine
Calories454 Kcal
Protein16 g
Fat14 g
Carbs72 g

Moroccan Vegetarian Carrot and Chickpea Tagine

OtherVegan3300 min

Tagines are usually the main dish in Morocco, but this vegetarian version works equally well as a side to meat or poultry. Chickpeas and carrots are stewed wit...

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Ingredients
  1. 1 large onion (chopped)
  2. 4 cloves garlic (finely chopped or pressed)
  3. 3 tablespoons olive oil
  4. 1 1/4 teaspoons salt, or to taste
  5. 1 teaspoon ginger
  6. 1 teaspoon turmeric
  7. 3/4 teaspoon cinnamon
  8. 1/2 teaspoon black pepper
  9. 1/4 teaspoon cayenne pepper
  10. Optional: 1/8 teaspoon Ras el hanout (or more to taste)
  11. 2 or 3 tablespoons chopped parsley or cilantro
  12. 4 or 5 peeled carrots (cut into 1/4-inch thick sticks)
  13. 1 cup water (half vegetable or chicken broth, if desired)
  14. 2 to 3 teaspoons honey (or to taste)
  15. 1 to 2 cups cooked or canned chickpeas (drained)
  16. Optional: 1 or 2 small chili peppers
  17. Optional: 1/4 cup golden raisins
  18. Garnish Optional: Additional parsley or cilantro
Directions
  1. Gather the ingredients.
  2. In the base of a tagine or in a large skillet with a lid, sauté the onions and garlic in the olive oil over medium-low heat for several minutes.
  3. Add the salt, ginger, turmeric, cinnamon, black pepper, cayenne pepper, ras el hanout, parsley or cilantro, carrots, and the water.
  4. Bring to a simmer over medium-low heat, then continue cooking, covered, until the carrots are nearly cooked to desired tenderness. In a skillet, this may take up to 25 minutes, in a tagine a bit longer.
  5. Stir in the honey and add the chickpeas and optional chili peppers and raisins. Continue simmering until the chickpeas are heated through and the sauce is reduced and thick.
  6. Taste, adjust seasoning if desired, and serve garnished with parsley or cilantro.
  7. Enjoy!
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Slow Cooker Potato Leek Soup
Calories266 Kcal
Protein13 g
Fat11 g
Carbs30 g

Slow Cooker Potato Leek Soup

AmericanNon-vegetarian29700 min

Bacon and shredded cheese flavor this tasty slow cooker potato and leek soup. It's perfect for a rainy day, or add crusty bread for a filling meal.

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Ingredients
  1. 4 cups potatoes (diced)
  2. 3 to 4 cups leeks (3 or 4 leeks, thinly sliced)
  3. 1 bunch green onions (chopped)
  4. 2 cups chicken broth (canned, homemade, bouillon or base)
  5. 4 to 6 slices bacon (cooked, drained and crumbled)
  6. 1 cup evaporated milk
  7. Salt and pepper (to taste)
  8. Optional: 1/2 to 1 cup shredded cheese
Directions
  1. Gather the ingredients.
  2. Combine the diced potatoes, leeks, green onions, chicken broth, and bacon in the slow cooker crockery insert.
  3. Cover and cook on low for 8 to 10 hours.
  4. Add evaporated milk and cheese, if used, in the last 30 minutes. Taste and adjust seasonings.
  5. Mash with a potato masher to thicken, or puree for a smooth consistency, adding additional milk or broth if necessary.
  6. Serve and enjoy!
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Ground Beef and Black Bean Chili
Calories449 Kcal
Protein39 g
Fat11 g
Carbs50 g

Ground Beef and Black Bean Chili

OtherNon-vegetarian7200 min

Serve this hearty ground beef and black bean chili with cornbread or crackers or use it as a taco filling. This is a great everyday meal your family will ask fo...

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Ingredients
  1. 1 sweet onion (about 1 cup diced)
  2. 1 red bell pepper
  3. 2 cloves garlic (large)
  4. 1 1/2 pounds ground beef
  5. 1 4-ounce can mild green chili peppers
  6. 2 14.5-ounce cans diced tomatoes
  7. 1 8-ounce can tomato sauce
  8. 1 1/2 teaspoons chili powder
  9. 1/2 teaspoon ancho chile powder or more chili powder
  10. 1/2 teaspoon ground cumin
  11. 1/4 teaspoon dried oregano
  12. Optional: dash chipotle chile powder
  13. 1 15-ounce can black beans (rinsed and drained)
  14. Salt and pepper (to taste)
Directions
  1. 1 sweet onion (about 1 cup diced)
  2. 1 red bell pepper
  3. 2 cloves garlic (large)
  4. 1 1/2 pounds ground beef
  5. 1 4-ounce can mild green chili peppers
  6. 2 14.5-ounce cans diced tomatoes
  7. 1 8-ounce can tomato sauce
  8. 1 1/2 teaspoons chili powder
  9. 1/2 teaspoon ancho chile powder or more chili powder
  10. 1/2 teaspoon ground cumin
  11. 1/4 teaspoon dried oregano
  12. Optional: dash chipotle chile powder
  13. 1 15-ounce can black beans (rinsed and drained)
  14. Salt and pepper (to taste)
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Savory Sweet Potato Gratin
Calories451 Kcal
Protein8 g
Fat30 g
Carbs41 g

Savory Sweet Potato Gratin

AmericanVegan4200 min

This savory sweet potato gratin is a refreshing change of pace from the ubiquitous streusel- or marshmallow-topped sweet potato casserole. This easy gratin is...

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Ingredients
  1. 2 tablespoons butter
  2. 1 1/2 to 2 pounds sweet potatoes
  3. Garnish: Kosher salt and freshly ground black pepper, to taste
  4. 6 tablespoons cheese (Parmesan)
  5. 1 cup heavy cream
Directions
  1. Heat the oven to 400 F. Generously butter a 9-inch square baking dish or 2-quart baking dish.
  2. Peel the sweet potatoes and slice them into 1/4-inch rounds. If the potatoes are large, cut them in half lengthwise before slicing.
  3. Arrange about one-third of the sweet potato slices in the prepared baking dish.
  4. Sprinkle with salt and pepper and then sprinkle with 2 tablespoons of the grated Parmesan cheese. Repeat the layers, ending with the last of the Parmesan cheese.
  5. Cut the remaining butter into small pieces and distribute evenly over the casserole. Pour heavy cream over all.
  6. Cover the casserole tightly with foil. Bake for 25 minutes.
  7. Uncover and continue baking for 20 to 25 minutes longer, until potatoes are tender.
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Crunchy Middle Eastern Chicken Salad
Calories560 Kcal
Protein44 g
Fat32 g
Carbs27 g

Crunchy Middle Eastern Chicken Salad

OtherNon-vegetarian900 min

A couple of culinary things are a given in my house. One is that, every two or three weeks, I will eat roasted chicken for dinner with good crusty bread and a g...

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Ingredients
  1. 1 whole roasted chicken (store bought is fine)
  2. 1 batch Greek yogurt tahini (recipe below)
  3. 2 carrots (peeled and julienned or shredded)
  4. 1/4 cup almonds (sliced)
  5. 2 tablespoons fresh cilantro (chopped)
  6. 1/2 teaspoon za'atar seasoning
  7. Salt and pepper to taste
  8. For the​ Greek Yogurt Tahini:
  9. 1 Clove garlic (peeled)
  10. 3 tablespoons sesame paste
  11. 2 tablespoons lemon juice
  12. 1/4 cup plain Greek-style yogurt
  13. 3 - 4 tablespoons water
  14. Salt and pepper to taste
Directions
  1. Make the tahini sauce by combining the garlic, sesame paste, lemon juice, Greek yogurt and water in the bowl of a small food processor. Puree until fully combined and season with salt and pepper.
  2. Remove the skin from the chicken and shred or dice the meat.
  3. Add the chicken to a large bowl along with the shredded carrots and toss with the tahini sauce.
  4. Stir in the sliced almonds, chopped cilantro and za'atar.
  5. Season with additional salt and pepper as desired.
  6. Serve on pita or naan bread with greens such as baby spinach.
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Vegetarian Moroccan Lentils Recipe
Calories288 Kcal
Protein18 g
Fat2 g
Carbs53 g

Vegetarian Moroccan Lentils Recipe

OtherVegan3000 min

For those who grew up with the notion that lentils belong in soups and salads and not much else, or for whom bean dishes in general just don't hold much appeal,...

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Ingredients
  1. 2 cups brown lentils (or green lentils)
  2. 2 or 3 large, ripe tomatoes (grated)
  3. 1 medium onion (chopped)
  4. 3 to 5 cloves of garlic (finely chopped or pressed)
  5. 4 tablespoons chopped fresh parsley and cilantro
  6. 2 1/2 teaspoons cumin
  7. 2 1/2 teaspoons paprika
  8. 1 1/2 teaspoons ginger
  9. 1/2 teaspoon pepper
  10. Optional: cayenne pepper (to taste)
  11. 2 teaspoons salt (or to taste)
Directions
  1. Pressure Cooker Method
  2. Gather the ingredients.
  3. Mix all ingredients in a pressure cooker.
  4. Add 2 liters (about 2 quarts) of water, and bring to a simmer.
  5. ​Cover, and cook on pressure over medium heat for 35 to 40 minutes, or until the lentils are tender.
  6. If the lentils are still submerged in sauce, you must reduce the liquids so that the sauce is ample, but not watery. Adjust the seasoning if desired.
  7. Portion into bowls and garnish with some fresh parsley.
  8. Enjoy!
  9. Stovetop Method
  10. Mix all ingredients in a heavy-bottomed pot.
  11. Add 2 liters (about 2 quarts) of water, and bring to a simmer.
  12. ​Cover, and simmer the lentils over medium heat about 1 1/2 hours, or until the lentils are tender and the sauce is not watery. (If the liquids reduce too much during cooking, add a little water to prevent the lentils from burning.) Adjust the seasoning if desired, and serve.
  13. You can serve the lentils in individual bowls or on plates, but when offering the lentils as a main course, Moroccan tradition is to serve them on a communal platter, with each diner eating from his side of the dish.
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Drunken Chicken in Red Wine Sauce - Beschwipster Huhn
Calories698 Kcal
Protein53 g
Fat28 g
Carbs42 g

Drunken Chicken in Red Wine Sauce - Beschwipster Huhn

GermanNon-vegetarian3000 min

Braised chicken thighs are both economical and very tasty. Cooking chicken over liquids this way allows the collagen to break down and flavor the sauce while yi...

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Ingredients
  1. 2 to 3 slices of bacon (chopped, or 50 grams of Bauchspeck, cubed)
  2. 1 onion (chopped)
  3. Optional: 1/2 leek (chopped)
  4. 1/4 cup all-purpose flour (or brown rice flour)
  5. 1/2 teaspoon salt
  6. Pinch black pepper (freshly ground)
  7. 1 1/2 pounds chicken thighs (or 1 pound boneless chicken thighs, about 6)
  8. 2 to 3 carrots (sliced)
  9. 2 to 3 stalks of celery (or 1/2 celeriac, sliced)
  10. 1 clove of garlic (chopped)
  11. 1 cup chicken broth
  12. 1 1/2 cups red wine
  13. 1 small sprig of fresh rosemary
  14. 2 to 3 sprigs of fresh thyme
  15. 1 bay leaf
Directions
  1. Brown bacon pieces in a frying pan, then add onions and leek (optional) for a few minutes, stirring often. Remove from pan, leaving as much bacon grease as possible.
  2. Add a little oil to pan if necessary. Mix the flour, salt, and pepper on a plate and coat the chicken thighs with it. Brown the chicken on both sides in the pan.
  3. Add the onions and bacon back to the pan and the rest of the vegetables. Add the chicken broth and red wine.
  4. Tie the rosemary and thyme together with kitchen string. I like to catch as many leaves as possible in the bundle so the rosemary doesn't fall apart in the stew and I have to fish out the needle-like leaves during dinner. You may also use dried herbs, about 1/2 teaspoon of each place in a cheesecloth bag.
  5. Put all herbs in the pan. Place a lid on the pan and simmer for 30 or more minutes.
  6. Taste and adjust seasonings. If a thicker sauce is desired, mix one tablespoon of flour with three tablespoons of liquids and add to the pan, stirring to blend. Simmer a few minutes to thicken. You may also choose to add sour cream or "Schmand" (crème frâiche).
  7. The meat is done after about 30 minutes but the timing of this dish is not critical. You can let it simmer for up to an hour plus in case the rest of the dinner is not done or you become distracted.
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Mexican Pizza
Calories589 Kcal
Protein42 g
Fat31 g
Carbs37 g

Mexican Pizza

Italian cuisineVegan3300 min

This wonderful recipe for Mexican pizza takes the flavors of a taco or a tostada and turns it into a pizza treat. This recipe is packed with flavor and amazing ...

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Ingredients
  1. 1 pound ground pork (or chorizo sausage, raw)
  2. 1 onion (chopped)
  3. 2 garlic cloves (minced)
  4. 1 tablespoon olive oil
  5. 1 (16-ounce) bottle taco sauce
  6. 1 (8-ounce) can tomato sauce
  7. 1 tablespoon chili powder
  8. 1/8 teaspoon cayenne pepper
  9. 1/4 teaspoon pepper
  10. 1 (4-ounce) can green chilies (drained)
  11. 2 (13.8-ounce) cans pizza dough (or enough pizza dough for 2 pizzas)
  12. Cooking spray
  13. 4 cups Colby-Jack cheese (or Monterey Jack cheese, shredded)
Directions
  1. Gather the ingredients.
  2. Preheat the oven to 400 F. Arrange the racks in the oven so they evenly divide the oven into thirds. You'll use both racks, rotating and moving the pizzas around as they cook.
  3. In a large skillet, cook the pork with onion and garlic in olive oil over medium heat until the meat is browned, stirring to break up with a fork. Drain if necessary. If you are using chorizo cook the onions until they are tender and then add the chorizo, cooking for a few minutes until the fat is rendered and the meat is well browned.
  4. Add the taco sauce, tomato sauce, chili powder, cayenne pepper, and pepper to the onion mixture. Stir well, and simmer on low heat for 5 minutes to blend flavors.
  5. Stir in drained green chilies.
  6. Spray two cookie sheets with non-stick cooking spray and then spread the pizza crust dough onto the sheets.
  7. Bake them for 5 to 8 minutes or until they are just set.
  8. Spread the sauce evenly over both of the pizza crusts and top evenly with the shredded cheese.
  9. Bake at 400 F for 20 to 25 minutes until cheese is melted, bubbly, and begins to brown. Halfway through the cooking time, swap the cookie sheets, so they each have time on the upper and lower baking racks. This will help ensure an even bake on both pizzas. Make sure that the crusts are browned on the bottom and the pizzas have cooked evenly.
  10. Slice, serve, and enjoy!
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Cajun-Style Smothered Pork Chops
Calories695 Kcal
Protein59 g
Fat41 g
Carbs20 g

Cajun-Style Smothered Pork Chops

OtherNon-vegetarian3900 min

These smothered pork chops make a tasty family meal. It's a quick and easy preparation, perfect for a busy day. The pork chops are seared and then simmered with...

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Ingredients
  1. 4 pork chops, boneless
  2. 4 1/2 tablespoons all-purpose flour, divided
  3. 2 teaspoons Cajun or Creole seasoning (add salt to taste if the seasoning is salt-free)
  4. 2 tablespoons extra virgin olive oil
  5. 2 tablespoon butter or more olive oil
  6. 1/2 cup chopped celery
  7. 1/2 cup chopped onion
  8. 1/2 cup chopped green bell pepper
  9. 2 cups chicken broth
  10. 2 teaspoons Worcestershire sauce
Directions
  1. Heat 2 tablespoons of olive oil in a skillet over medium heat.
  2. Combine 3 tablespoons of flour and the Cajun seasoning. Coat the pork chops thoroughly with the seasoned flour.
  3. Heat 2 tablespoons of olive oil in a skillet over medium heat.
  4. When the oil is hot, add the pork chops to the skillet—Cook for about 4 to 5 minutes on each side, or until nicely browned.
  5. Remove the chops to a plate and add the butter to the skillet. Add onion, green pepper, and celery and cook, stirring, until the onion is softened. Stir in the remaining 1 1/2 tablespoons of flour. Cook, stirring, for 2 minutes longer.
  6. Add the chicken broth and Worcestershire sauce to the skillet. Add the pork chops, cover, and reduce heat to low.
  7. Simmer for 20 to 25 minutes, or until the pork is tender.
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Vegetarian Lasagna Rolls With Pesto
Calories706 Kcal
Protein51 g
Fat27 g
Carbs77 g

Vegetarian Lasagna Rolls With Pesto

Italian cuisineVegan3900 min

Lasagna rolls or lasagna roll-ups are a growing food trend that is gaining popularity along with traditional layered lasagna. These vegetarian lasagna rolls are...

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Ingredients
  1. 4 medium sweet potatoes (about 2 pounds)
  2. 4 cups basil leaves (loosely packed, fresh)
  3. 4 cups spinach (loosely packed, fresh)
  4. 2 tablespoons pine nuts
  5. 2 tablespoons olive oil
  6. 5 cloves garlic
  7. Salt (to taste)
  8. 15 ounces part-skim ricotta
  9. 6 ounces mozzarella (grated)
  10. 1/3 cup Parmesan cheese
  11. Black ground pepper (to taste)
  12. 2 cups marinara sauce (tomato basil)
  13. 12 lasagna noodles
Directions
  1. Gather the ingredients.
  2. Preheat oven to 350 F.
  3. Poke sweet potatoes all over with a fork.
  4. Wrap each in a damp paper towel and microwave together on high, until fork-tender, 6 to 8 minutes total.
  5. When sweet potatoes are cool enough to touch, remove the skin.
  6. Meanwhile in a food processor, combine the basil, spinach, pine nuts, olive oil, and garlic to make the pesto.
  7. Blend until smooth.
  8. Add the ricotta, half of the mozzarella, the Parmesan cheese, and peeled sweet potatoes to the pesto in the food processor and process until smooth.
  9. Season to taste with salt and black pepper.
  10. Spread 3/4 cup of the tomato sauce onto the bottom of a 9- by 13-inch baking pan.
  11. Bring a pot of salted water to a boil, then add the lasagna noodles.
  12. Cook until just al dente.
  13. Using a pair of tongs, carefully remove the noodles from the cooking water and place them next to each other on a baking sheet or work surface.
  14. Divide the sweet potato filling onto the noodles and spread to cover them.
  15. Beginning at one end, loosely roll each noodle.
  16. Place the rolls, seam side down, into the baking pan with the tomato sauce, fitting them as snugly against each other as possible.
  17. Top with the remaining tomato sauce.
  18. Cover pan with aluminum foil and bake for 30 minutes.
  19. Remove foil, add remaining mozzarella cheese and then return to oven, uncovered, until cheese starts to brown, about 15 more minutes.
  20. Allow it to cool for at least five minutes before serving.
  21. Serve and enjoy!
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