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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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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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Ground Lamb on Skewers
Calories480 Kcal
Protein29 g
Fat37 g
Carbs8 g

Ground Lamb on Skewers

OtherNon-vegetarian2400 min

This is a very old and traditional Middle Eastern recipe also known as kofta. The trick is getting the meat to hold onto the skewers. Be gentle with them. The m...

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Ingredients
  1. 1 pound ground lamb (or ground beef)
  2. 1 green chili (finely chopped)
  3. 1 large onion (finely chopped)
  4. 2 teaspoon fresh coriander
  5. 2 cloves garlic (minced)
  6. 1 teaspoon chili powder
  7. 1 teaspoon garam masala
  8. 1/2 teaspoon ground cumin
  9. 2 teaspoons ground almonds
  10. 1/2 teaspoon turmeric
  11. 1/4 cup vegetable oil
Directions
  1. Gather the ingredients.
  2. Drain lamb on a paper towel for 15 minutes.
  3. Preheat grill.
  4. Mix all ingredients together.
  5. Mold mixture around long skewers.
  6. Or, form the mixture into long thin sausages and thread onto skewers. The latter option is a bit more difficult for most people, but you select the option that best works for you. Note: only the ends of the skewers should be visible.
  7. Place on grill and brush with oil and cook until done. The safe temperature for ground lamb is 165 F or 75 C.
  8. Remove kofta from the skewers and serve.
  9. Enjoy!
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Vegetarian Ceviche Salad (Ceviche de Verduras)
Calories372 Kcal
Protein15 g
Fat22 g
Carbs32 g

Vegetarian Ceviche Salad (Ceviche de Verduras)

OtherVegan3000 min

The exciting flavors of a ceviche marinade work just as well for vegetables as they do for seafood, and it would be a shame for those who don't like seafood to ...

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Ingredients
  1. 1/2 red onion
  2. 3 limes
  3. 1 red pepper
  4. 1/2 cup cooked corn (choclo if available)
  5. 1 avocado
  6. 1 /2 aji Amarillo chile pepper or other hot pepper
  7. 8 ounces fresh mozzarella cheese
  8. 1/4 cup cilantro leaves
  9. Salt and pepper to taste
Directions
  1. Slice the onion very thinly into half-moon slices and place them in a bowl of salt water. Add the juice of 1 lime and leave them to marinate for at least 20 minutes.
  2. Chop the red pepper and place in a bowl with the corn.
  3. Finely chop the chile pepper and toss with the vegetables.
  4. Chop the avocado and mozzarella cheese into small (1/2 inch) cubes and add to the bowl.
  5. Drain the onions and add to the other vegetables. Toss the salad gently with the juice of the 2 remaining limes and season with salt and pepper to taste.
  6. Marinate salad in the refrigerator for 15 minutes, covered with plastic wrap.
  7. Coarsely chop the cilantro and toss the salad gently once more, incorporating the chopped cilantro.
  8. Serve immediately.
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Indo-Chinese Sichuan Style Cauliflower
Calories215 Kcal
Protein8 g
Fat5 g
Carbs37 g

Indo-Chinese Sichuan Style Cauliflower

Chinese cuisineVegan2400 min

Indo-Chinese or Chindian food is a product of the huge Chinese community that lives in India. The delicious flavors of their food have been taken and adapted to...

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Ingredients
  1. 1 large cauliflower (washed, stems removed and cut into medium-sized florets)
  2. 5 tbsp. all-purpose flour
  3. 3 tbsp. cornflour
  4. Dash salt (or to taste)
  5. 1 tsp. freshly ground black pepper
  6. Cooking oil for deep frying cauliflower (We used a deep fryer)
  7. 3 tbsp. cooking oil (vegetable/ canola/ sunflower oil)
  8. 3 spring onions chopped coarsely (bulb and leaves)
  9. 1 cup Indo-Chinese Szechuan sauce
  10. Optional: 1 large green bell pepper (seeds removed and chopped into 1" squares)
  11. 2 cups vegetable stock
  12. 1 tbsp. cornflour (for thickening gravy)
Directions
  1. Start to heat the cooking oil for deep frying. The temperature should ideally be between 338 to 356 F/170 to 180 C.
  2. While the oil is heating, put the flour, cornflour, salt to taste and pepper into a large mixing bowl. Add a little water at a time to the mix to make a medium thick batter - the same consistency as pancake batter. Mix well till there are no more lumps and the batter is smooth.
  3. Add the cauliflower florets and stir to coat them well with the above batter.
  4. Once the oil is hot, gently add a few battered cauliflower florets at a time and fry till crisp and golden in color. See my handy tip for lower-fat frying. Drain well and remove from the oil. Keep aside on paper towels for later use.
  5. In another pan or wok, heat on high, add the 3 tbsp. vegetable/ canola/ sunflower cooking oil. When the oil is smoky hot, add the spring onions (reserve a little to garnish the dish later). Sauté for a minute.
  6. Now add the Indo-Chinese Szechuan sauce and chicken stock. Mix well. Cook for 2 minutes.
  7. Omit this step if you want the dish to be a dry one or would like to serve it as an appetizer: Mix 1 tbsp. of cornflour with 1/2 cup of cold water and stir to mix well. Make sure there are no lumps in this mixture. Pour into the above gravy and stir well. The gravy will start to thicken. Once this happens, turn off the heat.
  8. Now add the previously fried cauliflower florets and the chopped bell pepper to this gravy. Stir well to coat all the chicken and peppers with the gravy. Spoon into a serving dish, garnish with reserved, chopped spring onions and serve.
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Easy Vegetarian Singapore Noodles
Calories291 Kcal
Protein8 g
Fat10 g
Carbs44 g

Easy Vegetarian Singapore Noodles

OtherVegan1200 min

Wondering how to make vegetarian Singapore noodles? Siddhi shared this recipe for vegetarian Singapore noodles with me and gave me permission to share it, so I ...

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Ingredients
  1. 2 tablespoons olive oil
  2. 1 green bell pepper (sliced into thin strips)
  3. 1 red or yellow onion (chopped)
  4. 2 cloves garlic (minced)
  5. Chili garlic sauce (to taste)
  6. 2 to 3 cups egg noodles (cooked)
  7. 3 tablespoons curry powder
  8. 2 to 3 tablespoons soy sauce (or tamari if you need it to be gluten-free)
Directions
  1. Gather the ingredients.
  2. Cook the noodles according to the package instructions. Drain well and set aside.
  3. In a large skillet or saute pan over medium-high heat, saute the sliced bell pepper, onions, and minced garlic in olive oil for a few minutes, until vegetables are just starting to get tender. Reduce the heat to medium low, then stir in the chili garlic sauce, stirring to coat the vegetables well.
  4. Add the pre-cooked noodles and stir again to combine, then add in the curry powder and soy sauce until well mixed.
  5. Serve and enjoy!
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Easy Grilled Skirt Steak Fajitas
Calories330 Kcal
Protein24 g
Fat17 g
Carbs21 g

Easy Grilled Skirt Steak Fajitas

MexicanVegan1800 min

This grilled skirt steak fajitas recipe is easy enough to make at home and tastes like those you get at your favorite Mexican restaurant. For a busy weeknight, ...

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Ingredients
  1. 4 garlic cloves (minced and mashed to a paste with 1 teaspoon salt)
  2. 1/4 cup lime juice (fresh)
  3. 1 1/2 teaspoons cumin (ground)
  4. 2 tablespoons olive oil
  5. 2 pounds skirt steak (trimmed and cut into large pieces to fit on a grill or in a ridged grill pan)
  6. 3 bell peppers (assorted colors, sliced thin)
  7. 1 large red onion (or sweet onion, sliced thin)
  8. 1/4 cup fresh cilantro sprigs
  9. 12 (7- to 8-inch) flour tortillas (warmed)
Directions
  1. Gather the ingredients.
  2. In a large, heavy-duty freezer bag, combine garlic paste, lime juice, cumin, and olive oil. Seal and shake to combine.
  3. Place skirt steak, bell peppers, onion, and cilantro sprigs into the bag. Squeeze out the air, and turn to coat the meat, distributing vegetables evenly.
  4. Refrigerate at least 2 hours or overnight to allow marinade to penetrate.
  5. Heat the gas or charcoal grill to high heat. While the grill is heating, remove skirt steak from the marinade and place on a platter, shaking off the liquid and reserving marinade with the vegetables.
  6. Heat a heavy skillet to the smoking point. Drain vegetables and cilantro, and quickly stir-fry over high heat until slightly charred and softened, but not mushy. Set aside and keep warm.
  7. Grill the skirt steak over high heat until medium-rare—about 2 minutes per side.
  8. Slice meat into strips against the grain.
  9. Serve immediately with warm tortillas (2 per serving), the seared vegetables, and the toppings of your choice.
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Crab and Shrimp Seafood Bisque
Calories421 Kcal
Protein30 g
Fat20 g
Carbs29 g

Crab and Shrimp Seafood Bisque

EnglishNon-vegetarian1800 min

If you're a purist, you know that a true bisque is a seafood soup, but it is often used to describe any creamy soup. The soup is French, but the origin of the w...

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Ingredients
  1. 3 tablespoons butter
  2. 2 tablespoons green onion, chopped
  3. 2 tablespoons celery, chopped
  4. 3 tablespoons all-purpose flour
  5. 2 1/2 cups milk
  6. 1/2 teaspoon ground black pepper
  7. 1 tablespoon tomato paste
  8. 1 cup heavy whipping cream
  9. 8 ounces crab meat
  10. 8 ounces cooked baby shrimp, or other seafood
  11. 2 tablespoon sherry wine
Directions
  1. Gather the ingredients.
  2. Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. sauté, stirring, until tender.
  3. Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
  4. Warm the milk in another saucepan over medium heat.
  5. Slowly stir in the warmed milk and continue cooking and stirring until thickened.
  6. Add the freshly ground black pepper, tomato paste, and heavy cream.
  7. If desired, puree the soup in a blender or food processor (see the tips) at this point and then return it to the saucepan.
  8. Stir in the crab, shrimp, and the sherry. Bring to a simmer.
  9. Serve hot.
  10. Enjoy!
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Celery Casserole With Toasted Almond Topping
Calories147 Kcal
Protein4 g
Fat8 g
Carbs16 g

Celery Casserole With Toasted Almond Topping

Hong Kong WesterNon-vegetarian3000 min

Celery is not usually thought of as a main ingredient, but this recipe is a surprisingly delicious exception. The casserole is an excellent way to use an abunda...

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Ingredients
  1. 4 cups sliced celery, (sliced 1-inch)
  2. Salt for the cooking water and to taste
  3. 1 can sliced water chestnuts, drained (5 oz)
  4. 1 can (10 3/4 ounces) condensed cream of chicken soup (do not add water)
  5. 1/4 cup diced pimiento, drained
  6. 1/8 teaspoon freshly ground black pepper
  7. 3/4 cup soft bread crumbs
  8. 1/4 cup slivered almonds, toasted*
  9. 2 tablespoons melted butter.
Directions
  1. Heat the oven to 350 F/180 C/Gas 4. Butter a 1- to 1 1/2-quart baking dish.
  2. Bring a pot of water to a boil, add about 1 teaspoon of salt per quart of water and the sliced celery. Boil the celery for about 8 minutes. Drain in a colander and then combine it in the empty saucepan or a bowl with the sliced water chestnuts, cream of chicken soup, and diced pimiento. Add the pepper and then taste and add salt, as needed.
  3. Spoon the celery mixture into the prepared baking dish.
  4. Combine the bread crumbs, almonds, and melted butter in another bowl; sprinkle over the casserole.
  5. Bake the casserole for about 25 to 30 minutes, or until hot and bubbly.
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Simple Beef Curry With Rice
Calories889 Kcal
Protein59 g
Fat25 g
Carbs93 g

Simple Beef Curry With Rice

TurkishNon-vegetarian9900 min

This beef curry is made with lean stewing beef, rice, and simple seasonings. It's a very easy recipe to prepare and other ingredients may be added to it. It's a...

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Ingredients
  1. 1 1/2 pounds beef chuck (stewing beef, lean)
  2. Salt and black pepper
  3. 1/2 cup all-purpose flour
  4. 1 tablespoon vegetable oil
  5. 3/4 cup very hot water
  6. 2 cups hot cooked rice
  7. 1 tablespoon of curry powder or more, to taste
  8. 1 tablespoon chopped pimiento.
Directions
  1. Gather the ingredients.
  2. Cut the stew beef into small 1/2-inch cubes. Sprinkle the beef with salt and freshly ground black pepper and then toss with the flour.
  3. Heat the vegetable oil in a heavy skillet over medium-high heat. When the oil is hot, brown the beef, turning to brown all sides.
  4. Add the hot water to the pan and bring to a boil. Reduce heat, cover, and simmer for 2 hours. Check occasionally and add more water if necessary.
  5. Cook the rice following package directions.
  6. Add the curry powder and pimientos to the beef and mix well.
  7. Taste and adjust seasonings.
  8. Add the rice to the beef or serve the beef on a bed of rice.
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Indo-Chinese Sichuan Chicken
Calories647 Kcal
Protein50 g
Fat37 g
Carbs26 g

Indo-Chinese Sichuan Chicken

Indian ChineseNon-vegetarian2400 min

Indo-Chinese or Chindian food is a product of the huge Chinese community that lives in India. The delicious flavors of their food have been taken and adapted to...

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Ingredients
  1. 2 pounds/1 kilogram chicken (skinless, boneless breast or thigh cut into 1 1/2-inch cubes)
  2. 1 egg
  3. 5 tablespoons flour (all-purpose)
  4. 3 tablespoons corn flour
  5. Salt to taste
  6. 1 teaspoon black pepper (freshly ground)
  7. 4 inches cooking oil (for deep frying chicken, you use a deep fryer)
  8. 3 tablespoons vegetable oil (or canola/sunflower cooking oil)
  9. 3 spring onions (chopped coarsely, bulb and leaves)
  10. 1 cup Indo-Chinese Szechuan sauce
  11. 1 large bell pepper (green, with seeds removed and chopped into 1-inch squares)
  12. 2 cups stock (chicken)
Directions
  1. Start to heat the cooking oil for deep frying. The temperature should ideally be between 180 to 190 C / 356 to 374 F.
  2. While the oil is heating, put the chicken into a large mixing bowl and add the egg, flour, corn flour, salt to taste and pepper to it. Mix well until the other ingredients form a thick paste that coats the chicken well. If the paste is not thick enough, sprinkle a little more corn flour and mix well.
  3. Once the oil is hot, gently add a few battered chicken pieces at a time and fry until crisp and golden in color. Drain well and remove from the oil. Keep aside on paper towels for later use.
  4. In another pan or wok, heat on high, add the 3 tablespoons vegetable/canola/sunflower cooking oil. When the oil is smoky hot, add the spring onions (reserve a little to garnish the dish later). Sauté for a minute.
  5. Add the Indo-Chinese Szechuan sauce and chicken stock. Mix well. Cook for 2 minutes.
  6. Omit this step if you want the dish to be a dry one or would like to serve it as an appetizer: Mix 1 tablespoon of corn flour with 1/2 cup of cold water and stir to mix well. Make sure there are no lumps in this mixture. Pour into the above gravy and stir well. The gravy will start to thicken. Once this happens, turn off the heat.
  7. Now add the previously fried chicken pieces to this gravy. Stir well to coat all the chicken with the gravy. Spoon into a serving dish, garnish with reserved, chopped spring onions and serve.
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