Creamy Tortellini Soup with Sausage

1 tablespoon olive oil 1 pound Italian sausage, casing removed 3 cloves garlic, minced 1 medium sweet onion, diced 2 teaspoons Italian seasoning Kosher salt and freshly ground black pepper, to taste 2 tablespoons all-purpose flour 4 cups chicken stock 1 (8-ounce) can tomato sauce 1 (9-ounce) package refrigerated three cheese tortellini 1/2 bunch kale,… Continue reading Creamy Tortellini Soup with Sausage

Stuffed Pepper Boats

2 tablespoons olive oil 1 medium yellow onion (7 ounces), chopped 1 pound ground turkey, preferably 93 percent lean (may substitute ground beef) 1/2 teaspoon fine salt, plus more to taste 1/2 teaspoon freshly ground black pepper 1 teaspoon sweet paprika 1 teaspoon chili powder 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 3 tablespoons… Continue reading Stuffed Pepper Boats

Mediterranean Stuffed Peppers

4 large bell peppers ( red, yellow or orange, or a mix) 1 cup cooked brown rice, (or sub white rice, quinoa, freekeh, farro, or cauliflower rice) 2 tablespoons olive oil 1 small red onion, about 1 cup diced 2 teaspoons garlic, minced 1 pound of ground turkey or choice of protein ( ground plant-based… Continue reading Mediterranean Stuffed Peppers

Skillet Creamy Pesto Chicken

2 teaspoons olive oil, for the pan 2 boneless skinless chicken breasts, each cut in half lengthwise making 4 pieces 7 oz cherry tomatoes, halved 3 Tablespoons basil pesto 3 Tablespoons crème fraîche, *see Notes for substitution options For garnish: Fresh or dried basil Heat the olive oil in a non-stick frying pan over medium… Continue reading Skillet Creamy Pesto Chicken

Jamaican Rice and Peas

50g / 3 tbsp unsalted butter (or 2 tbsp canola or veg oil) 2 garlic cloves , finely minced 1 small onion , finely chopped 1 tsp dried thyme 1 tsp all spice powder (sub mixed spice) 2 bay leaves , preferably fresh 1 scotch bonnet or habanero chilli – any colour (optional), keep whole… Continue reading Jamaican Rice and Peas

Ginger Garlic Chicken Noodle Soup

For the soup: 10 cups water 2 pounds boneless, skinless chicken thighs, trimmed of visible fat 6 cloves garlic, thinly sliced One (3-inch) piece fresh ginger, minced or finely grated 1 bunch scallions (8 ounces), sliced, whites and greens separated 2 teaspoons fine salt, plus more to taste Freshly ground black pepper, to taste (optional)… Continue reading Ginger Garlic Chicken Noodle Soup

Air-Fryer Salmon With Sweet Tamarind Glaze

3 Tbsp. pourable tamarind concentrate (such as Pure Indian Foods) 2 Tbsp. light brown sugar 2 tsp. extra-virgin olive oil 1 tsp. crushed red pepper flakes 1 tsp. fish sauce 2 6-oz. skin-on salmon fillets (about 1½” thick) Kosher salt, freshly ground pepper 1 medium English hothouse cucumber, halved lengthwise, thinly sliced 1/4 cup coarsely… Continue reading Air-Fryer Salmon With Sweet Tamarind Glaze

Orange and Cashew Cabbage Salad with Sesame Dressing

For the dressing 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 2 tablespoons sesame oil 2 tablespoons mustard, preferably Chinese or Dijon 1 tablespoon honey 1 tablespoon sesame paste, may substitute tahini 2 teaspoons grated fresh ginger 1 teaspoon chili oil, or more to taste 1/2 cup peanut oil, or another neutral oil Fine… Continue reading Orange and Cashew Cabbage Salad with Sesame Dressing

Glass Noodle Salad with Chicken

Glass noodle salad: 100 g / 3.5 oz bean thread vermicelli noodles / cellophane noodles (Note 1) 3 cups shredded cooked chicken (about 1/2 store bought roast chicken) (Note 2) 2 packed cups (180g) green cabbage, finely sliced 1 cucumber, cut in half, sliced 3mm / 1/8″ thick on the diagonal 1 carrot, peeled then… Continue reading Glass Noodle Salad with Chicken

Pressure Cooker Chili

2 cups dry pinto beans (or sub red beans or black beans) SEE NOTES. 1–2 tablespoons olive oil 1 onion, diced 1 pound ground organic beef, chicken, turkey or vegan TVP (1 3/4 cups dry and rehydrated) Textured Vegan Protein or “Soy crumbles”) or soy chorizo! 4 cloves garlic, rough chopped (or 1 tablespoon granulated… Continue reading Pressure Cooker Chili

Alu’r Dum (Bengali Potatoes and Peas)

1 kg new baby potatoes 1 L water 30 g salt FOR THE COOKING 125 g onions 100 g tomatoes 10 g garlic 5 g ginger paste 50 g mustard oil 2 pc dried red chillies 2 pc bay leaves 1/4 tsp cumin seeds 1 tsp turmeric powder 1/2 tsp kashmiri red chilli powder 1… Continue reading Alu’r Dum (Bengali Potatoes and Peas)

Air-Fryer Chicken Breast

1 large boneless, skinless chicken breast (about 11 ounces) Salt Freshly cracked black pepper 2 teaspoons light brown sugar 1 tablespoon rice vinegar 1 tablespoon low-sodium soy sauce 2 teaspoons olive oil Lime wedge (optional), for serving Heat air fryer to 375 degrees, if preheating is recommended for your air fryer. Pat chicken breast dry… Continue reading Air-Fryer Chicken Breast

Air-Fryer Pork Chops

2 (3/4 inch-thick) boneless pork loin chops (about 6 ounces each) Salt 1 teaspoon brown sugar 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander Heat air fryer to 375 degrees, if preheating is recommended for your air fryer. Pat pork chops dry with paper towels. Season the pork chops with salt on both sides. In… Continue reading Air-Fryer Pork Chops

Tomato-Braised Cauliflower with Feta and Mint

1/3 cup extra-virgin olive oil 1 medium yellow onion, halved and thinly sliced 2 pound head cauliflower, trimmed and cut to 2-inch florets Kosher salt and ground black pepper 1/4 cup tomato paste 4 medium garlic cloves, thinly sliced 1/2 teaspoon red pepper flakes 3 tablespoons raisins 1 tablespoon honey 1/4 teaspoon ground cinnamon 3… Continue reading Tomato-Braised Cauliflower with Feta and Mint

Fish with Peanut Stew

2 pounds skinless cod, mahi-mahi or other firm-fleshed white fish, cut into 2-inch cubes 2 teaspoons kosher salt (such as Diamond Crystal), plus more as needed 1 teaspoon coarsely ground black pepper 1/2 cup unsalted raw peanuts, plus more coarsely chopped peanuts for garnish 1 medium yellow onion, roughly chopped 1 (14-ounce) can diced tomatoes,… Continue reading Fish with Peanut Stew

Burmese Coconut Noodle Soup

8 oz. (2) chicken breast, cut into small cubes 1 cup coconut milk 2 tbsp. chickpea flour 1 medium onion, diced 3 cloves garlic, minced 2 tsp. grated ginger 2 tbsp. oil 1 tbsp. fish sauce 1 tsp sugar 1/2 tsp. paprika 1/4 tsp. turmeric powder 2 cups chicken stock 8-10 pearl onions Salt to… Continue reading Burmese Coconut Noodle Soup

Burmese Chicken and Garlic Oil Noodles

3 bone-in, skin-on chicken thighs 2 garlic cloves, whole 1/4 inch ginger 2 tbsp. oil 5 garlic cloves, minced a pinch of turmeric powder 3 ounces (2 bundles) dried noodles, 1/8 inch wide, prepared per package instructions 2 tbsp. soy sauce 2 tsp. sugar 2 stalks of green onions, chopped Preparing chicken-flavored garlic oil: Remove… Continue reading Burmese Chicken and Garlic Oil Noodles

Burmese Shrimp And Coconut Curry Noodles

8 oz. shrimps, peeled but heads and tails on 5 oz. dried spaghetti, cooked al dente 1/4 cup of dried chickpea, soaked overnight 1/4 cup coconut cream 3 tbsp. vegetable oil 1 medium onion, diced 3 garlic cloves, minced 2 garlic cloves, whole 1 tbsp. fish sauce 1 tsp. sugar A pinch of turmeric powder… Continue reading Burmese Shrimp And Coconut Curry Noodles