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Prep Time: 20 Mins | Cook Time: 20 Mins | Total Time: 40 Mins | Yield: 4 Servings

This soup is loaded with delicious flavors! It will surely satisfy all your cravings! Ready in less than an hour, this is surely a must-try!

Ingredients:

12 dried shiitake mushrooms (or 150 grams/5 ounces fresh)
1/2 c wood ear mushrooms, chopped 1.5cm/ 3/5a-inch pieces
220 grams / 7 ounces chicken breast

HOT AND SOUR SOUP BROTH:

1 teaspoon ginger, finely grated
1 teaspoon sesame oil
1 teaspoon sugar
1 teaspoon dried chili / red pepper flakes, adjust the spice to taste
1/2 teaspoon white pepper (sub-black)
1 tablespoon light soy sauce
1/4 c (65 ml) white vinegar (adjust to taste)
6 c (1.5 liters /1.5 quart) chicken or veg stock/broth, low sodium
2 teaspoons dark soy sauce

SOUP:

1/4 c (40 grams) cornstarch/cornflour
1/4 c (125 ml) water
1/4 c bamboo shoots, thinly sliced
Salt to taste
125 grams / 4 ounces firm tofu (~ 1 c), cut into 1.2cm / 0.5-inch cubes
1 shallot/scallion, finely sliced
2 Eggs, whisked

Directions:

For the Mushrooms:

Add the shiitake mushrooms into a large mixing bowl, then pour in enough boiling water to submerge them. Let them soak for about 30 minutes.

Drain the mushrooms and slice them into thin pieces.

For the Poached Chicken:

In a large pot, add the soy sauce, sesame oil, salt, pepper, ginger, sugar, chili, and chicken broth. Stir everything until well blended.

Place the pot on the stove and turn the heat to medium-high. Bring it to a simmer.

Put the chicken breasts, then stir to combine. Cook for about 10 minutes.

Transfer the chicken breasts onto a clean plate, then use two forks to shred them into small pieces.

To Finish the Soup:

Put the shredded chicken back into the pot together with the bamboo shoots, vinegar, tofu, shiitake mushrooms, and wood ear mushrooms. Stir everything until well combined and simmer for about 10 minutes.

In a small bowl, add water and cornflour. Stir to combine, then put pour it into the soup. Stir until well blended and bring to a simmer.

Gradually add the egg and stir continuously until well blended.

Taste and add more seasonings if needed. Remove from the heat. Garnish with chopped shallots.

Serve hot. Enjoy!

Notes:

I highly recommend using shiitake mushrooms for this recipe.

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 216cal (11%) Carbohydrates: 19g (6%) Protein: 21g (42%) Fat: 6g (9%) Saturated Fat: 1g (6%) Cholesterol: 93mg (31%) Sodium: 501mg (22%) Potassium: 622mg (18%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 130IU (3%) Vitamin C: 1.6mg (2%) Calcium: 55mg (6%) Iron: 1.7mg (9%)

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Prep Time: 15 Mins | Cook Time: 4 Hrs | Total Time: 4 Hrs 15 Mins | Yield: 6 Servings

Fall-off-the-bone ribs smothered in BBQ sauce. That’s what you can expect from this recipe! 4 hours of cooking time is so worth it once you bite your teeth into them. These ribs are simply amazing!

Ingredients:

6 x 300-350 grams / 10-12 ounces beef ribs (aka beef short ribs) patted dry

RUB:

1/2 teaspoon cumin powder
1/2 teaspoon black pepper
1 tablespoon brown sugar (sub-white)
1 teaspoon salt
2 teaspoons paprika
3/4 teaspoon mustard powder
1 teaspoon onion powder (sub garlic powder)
1 teaspoon garlic powder (sub 1 tsp fresh garlic)

BARBECUE SAUCE:

1/2 c brown sugar, loosely packed (ie don’t pack it tight) (sub-white)
2 garlic cloves, minced (sub 2 teaspoons powder)
1/2 c apple cider vinegar
2 c water
1 1/2 c ketchup, or Aussie tomato sauce
1 teaspoon cayenne pepper (adjust to taste re: spiciness)
1 tablespoon Worcestershire sauce (sub soy sauce)
2 teaspoons EACH black pepper, onion powder, mustard powder

OPTIONAL GARNISH:

Parsley or chives, chopped

Directions:

Prepare the oven and preheat it to 320 degrees F.

In a mixing bowl, add all the ingredients for the rub. Whisk everything until well incorporated.

Sprinkle the rub over the beef ribs, then toss to coat.

In a baking pan, add all the ingredients for the BBQ sauce aside from the water. Stir everything until well blended. Add the water and stir to combine.

Lay the ribs on top of the sauce, then toss to coat. Arrange them in a single layer. Cover the baking pan with foil.

Place the pan in the preheated oven and bake the ribs for about 3 1/2 hours.

Remove the foil cover and bake for another 30 minutes or until fork-tender.

Remove from the oven and transfer ribs onto serving plates. Top with the sauce.

Serve and enjoy!

Notes:

You can finish the ribs on the grill if you like to give them a smoky flavor.

Keep leftovers in an airtight container, then in the fridge. They can last up to 5 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 538cal (27%) Carbohydrates: 38g (13%) Protein: 43g (86%) Fat: 23g (35%) Saturated Fat: 10g (63%) Cholesterol: 129mg (43%) Sodium: 1114mg (48%) Potassium: 1045mg (30%) Fiber: 1g (4%) Sugar: 33g (37%) Vitamin A: 433IU (9%) Vitamin C: 3mg (4%) Calcium: 50mg (5%) Iron: 5mg (28%)

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Prep Time: 10 Mins | Cook Time: 2 Hrs 50 Mins | Total Time: 3 Hrs | Yield: 4 Servings

These Lamb Shanks were slow-cooked to perfection in a rich and delicious sauce! Serve them over mashed potatoes, and you have yourself a meal to remember! Dinner is going to be awesome, I’m telling you!

Ingredients:

3 tablespoons olive oil, separated
3 garlic cloves, finely minced
1/2 teaspoon cooking / kosher salt
4 c (1 liter) beef stock/broth, low sodium (or low-sodium chicken stock or water)
2 tablespoons tomato paste
1 c water
1 teaspoon black pepper
4 lamb shanks, around 350–400 grams / 12–14 ounces each

RED WINE MARINADE

5 sprigs of thyme (preferably tied together), or 2 teaspoons of dried thyme
1 celery stem, finely diced
1 small onion, finely diced (brown, yellow, or white)
2 bay leaves, fresh (sub-dried)
3 c (750 ml) pinot noir red wine, or other dry red wine
1 small carrot, finely diced

SAUCE THICKENER

30 grams / 2 tablespoons cold unsalted butter, cut into 1cm / 1/2″ cubes
2 tablespoons water
6 teaspoons cornflour/cornstarch

TO SERVE:

Finely chopped fresh parsley or thyme leaves, optional
Mashed potato, polenta, or pureed cauliflower

Directions:

In a large mixing bowl, add the lamb shanks together with all the ingredients under Red Wine Marinade. Toss to combine and make sure to soak the shanks well. Cover it with plastic and refrigerate for a whole day / 24 hours.

Prepare the oven and preheat it to 350 degrees F.

Transfer the marinade to a large pan over medium-high heat and let it simmer for 15 minutes or until it reduces to 1/2.

Remove any scum that surfaces on top.

Use paper towels to pat dry the shanks, then season them with salt and pepper.

Place a large pot on the stove and turn the heat to high. Add 2 tbsp of oil and allow it to become hot.

Add 2 shanks into the pot, then sear all sides for about 5 minutes or until they turn brown. Move them to a clean plate. Sear the rest of the shanks.

In the same pot, add 1 tbsp of oil and allow it to become hot. Add the veggies from the marinade and saute for a few minutes until aromatic. Stir in the tomato paste and cook for about a minute to remove the raw taste.

Stir in the reduced wine, water, and stock. Lay the shanks on top and soak them. Simmer for a few minutes.

Remove the pot from the heat, then place it in the preheated oven and cook for 2 hours 20 minutes or until tender.

Remove from the oven and let the shanks rest at room temperature.

Strain the sauce, then put it back into the pot. Simmer for 10 minutes or until it reduces to about 2 cups.

Add slurry and stir to combine. Simmer for a few minutes until the texture of the sauce becomes thick. Stir in butter until melted completely. Remove the pot from the heat.

Serve the shanks over mashed potatoes and top it with the delicious sauce. Enjoy!

Notes:

Serving: 822g Calories: 753cal (38%) Carbohydrates: 27.4g (9%) Protein: 75.1g (150%) Fat: 26.3g (40%) Saturated Fat: 7.7g (48%) Cholesterol: 225mg (75%) Sodium: 1027mg (45%) Potassium: 1863mg (53%) Fiber: 5.9g (25%) Sugar: 5.4g (6%) Vitamin A: 5580IU (112%) Vitamin C: 8.1mg (10%) Calcium: 63mg (6%) Iron: 3.9mg (22%)

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Prep Time: 1 Hr | Cook Time: 1 Hr 15 Mins | Total Time: 2 Hrs 15 Mins | Yield: 4 to 6 Servings

This Chicken Pot Pie is insanely delicious! Filled with different ingredients, you will be so glad that you gave it a try! A family of six can enjoy this!

Ingredients:

CHICKEN & BROTH:

2 teaspoons chicken or vegetable stock powder
2 c milk, any fat %
600 grams /1.2 pounds chicken breast (or boneless thighs)
2 sprigs thyme, optional
1 c chicken broth (stock)

CHICKEN POT PIE:

1/3 c white wine (sub more chicken stock)
1/3 c flour
1/2 c grated Parmesan
1 large onion, chopped
2 garlic cloves, minced
1 c frozen peas, no need to thaw
1 Egg, lightly whisked
50 grams / 3 tablespoons butter
2 sheets puff pastry (enough to cover pots, with a drape)
1 teaspoon dried thyme
1/2 teaspoon black pepper
2 large carrots (3 small), chopped
3 celery ribs, chopped

Directions:

For the Chicken:

In a large pan, add the stock, milk, and broth. Stir to combine. Place it on the stove and turn the heat to medium and let it simmer.

Stir in the thyme and chicken until well combined. Cover it with the lid and simmer for 15 more minutes.

Remove the chicken from the pan, then use two forks to shred them into small cuts. Put them back into the pan. Cover and set aside.

For the Chicken Pot Pie:

Place a large pot on the stove and turn the heat to medium-high. Add butter and allow it to melt.

Add the onion and garlic, then saute for about 2 minutes or until soft and aromatic.

Stir in the celery, thyme, and carrots. Cook for about 3 minutes or until soft.

Stir in the win and deglaze the pot by scraping the bottom to get the browned bits. Simmer for a few minutes to remove the alcohol from the wine.

Whisk in the flour and cook for about a minute to remove the raw taste.

Stir in 1/2 of the poaching liquid until well blended. Let the mixture become thick.

Stir in the Parmesan cheese, salt, pepper, milk, and broth until well blended. Stir in the peas and chicken as well. Cook for 3 more minutes.

Remove the pot from the heat, then fill each oven-safe pot with it. Refrigerate them for half an hour.

To Assemble:

Thaw the puff pastry, then make round cuts out of it using a bowl.

Prepare the oven and preheat it to 350 degrees F.

Brush with egg wash on the top of each pot, followed by the puff pastry. Fold the sides.

Bake for 35 minutes or until done.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 2 days or 3 months in the freezer. Reheat before serving again.

Nutrition Facts:

Calories: 588cal (29%) Carbohydrates: 36g (12%) Protein: 47g (94%) Fat: 26g (40%) Saturated Fat: 11g (69%) Cholesterol: 144mg (48%) Sodium: 1191mg (52%) Potassium: 1152mg (33%) Fiber: 4g (17%) Sugar: 12g (13%) Vitamin A: 6245IU (125%) Vitamin C: 22.4mg (27%) Calcium: 344mg (34%) Iron: 2.9mg (16%)

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Prep Time: 30 Mins | Cook Time: 45 Mins | Total Time: 1 Hr 15 Mins | Yield: 5 Servings

This Baked Spinach and Ricotta Rotolo is total comfort food! Enjoy the cheesy flavor of this dish. Filled with spinach mixture, each bite is such an adventure. Enjoy!

Ingredients:

1 c mozzarella cheese, shredded
1 tablespoon olive oil (for drizzling later)
8-10 fresh lasagne sheets (15 x 11 cm/6 x 4.5-inch)

FILLING

1 c mozzarella cheese, shredded
1 Egg
1/2 teaspoon Black pepper
1/2 c Parmesan cheese, shredded
1/4 fresh nutmeg, grated (or 1/8 teaspoon nutmeg powder)
1 garlic clove, pressed using a garlic crusher or finely grated
3/4 teaspoon salt
500 grams / 1-pound frozen spinach (pre-chopped), thawed and excess water squeezed out
500 grams / 1-pound ricotta cheese

TOMATO SAUCE

700 grams / 24 ounces tomato passata (US: Tomato puree)
2 tablespoons olive oil
A handful of basil leaves (optional)
1/2 onion, finely diced (brown, yellow, white)
1 1/2 c water
2 cloves garlic, minced
1/2 teaspoon black pepper
3/4 teaspoon salt

Directions:

For the Tomato Sauce:

Place an oven-safe skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot. Stir in the garlic and saute for a few seconds just until aromatic.

Add the onion and saute for a few minutes until soft.

Add salt, pepper, passata, chili flakes, and water. Stir until well combined.

Reduce the heat to medium-low, then cook for 5 more minutes. Add the basil and stir to combine. Set aside 1 cup of the sauce for later use.

To Assemble:

Prepare the oven and preheat it to 350 degrees F or 175 degrees C.

In a mixing bowl, add all the ingredients for the filling. Stir everything until well combined.

Add 1/3 cup of the filling in the middle of a lasagna sheet, then roll it up. Seal the sides with your wet finger. Slice it into three pieces and lay them in the sauce. Repeat the process with the rest of the ingredients.

Spread the reserved sauce on top of the rolls. Cover them with aluminum foil.

Place the skillet in the preheated oven and bake for about 30 minutes.

Remove the foil cover and add a bit of oil on top, followed by mozzarella cheese. Bake for 15 more minutes.

Serve and enjoy!

Notes:

Make sure to squeeze dry the spinach.

Discard any excess liquid from the cottage cheese.

Feel free to use a baking dish instead of an oven-safe skillet.

Nutrition Facts:

Serving: 463g Calories: 553cal (28%) Carbohydrates: 53.8g (18%) Protein: 30.6g (61%) Fat: 22.8g (35%) Saturated Fat: 9.8g (61%) Cholesterol: 93mg (31%) Sodium: 952mg (41%) Potassium: 537mg (15%) Fiber: 3.9g (16%) Sugar: 1.6g (2%) Vitamin A: 6550IU (131%) Vitamin C: 25.6mg (31%) Calcium: 570mg (57%) Iron: 2.9mg (16%)

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Prep Time: 15 Mins | Cook Time: 10 Mins | Total Time: 25 Mins | Yield: 4 to 6 Servings

For the perfect side dish today, you have got to give this recipe a try! It is very refreshing with simple ingredients! In less than 30 minutes, it is ready for serving! Enjoy this Asian Vermicelli Noodle Salad! You will not be disappointed at all!

Ingredients:

1 1/2 c bean sprouts
2 green onions, finely sliced
1 1/2 c shredded carrot (1 medium carrot)
1/2 c coriander/ cilantro leaves
2 c white or green cabbage, shredded
100 grams / 4 ounces dried vermicelli noodles

DRESSING

2 tablespoons rice wine vinegar
1 1/2 teaspoons sugar
1 birds eye chili, finely minced
2 tablespoons light soy sauce
1 garlic clove, minced
1 1/2 tablespoons grapeseed oil (or any other neutral oil)

GARNISHES (OPTIONAL)

Red chili, finely sliced
Fried Asian Shallots, to garnish (optional)

Directions:

Add all the ingredients for the dressing into a jar. Seal and shake it until everything is well blended. Let it rest for at least 5 minutes to incorporate all the flavors.

Refer to the directions provided on the package of vermicelli noodles on how to cook them. Drain for about 10 minutes. You can pat them dry with paper towels if you prefer.

In a large mixing bowl, add the vermicelli noodles, dressing, and the rest of the ingredients. Toss everything until well combined.

Sprinkle fried shallots over each serving to garnish.

Serve and enjoy!

Notes:

Feel free to use lime juice for this recipe instead of rice wine vinegar.

You can skip the chili if you are not a fan of spicy foods.

You can add mint or Thai basil if you wish.

Serve this as a side dish for your favorite main courses.

Nutrition Facts:

Serving: 147g Calories: 170cal (9%) Carbohydrates: 29g (10%) Protein: 4.3g (9%) Fat: 4g (6%) Sodium: 29mg (1%) Potassium: 242mg (7%) Fiber: 1.6g (7%) Sugar: 4g (4%) Vitamin A: 4700IU (94%) Vitamin C: 45.4mg (55%) Calcium: 30mg (3%) Iron: 0.7mg (4%)

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Prep Time: 20 Mins | Cook Time: 40 Mins | Total Time: 1 Hr | Yield: 6 Servings

Noodles, meat, and an incredible sauce, this Beef Stroganoff is total comfort food! You can enjoy this in just an hour of preparation! Try it now. Enjoy!

Ingredients:

3 c wide egg noodles
2/3 c sour cream
1 medium onion, chopped
10 oz. white button mushrooms, cleaned and sliced thinly
2 tbsp fresh thyme or Italian parsley chopped
salt and pepper
2 tbsp all-purpose flour
1 1/2 c chicken broth, low sodium or homemade
1 1/2 pounds sirloin steak tips
1 1/2 c beef broth, low sodium
4 tbsp vegetable oil
2 tsp lemon juice, freshly squeezed

Directions:

Slice each steak into 2-inch cuts, then into another 1/2-inch cut each.

Line a baking sheet with paper towels, then place the steak slices on it and pat them dry. Sprinkle salt and pepper, then toss to coat.

Place a 12-inch skillet on the stove and turn the heat to medium-high. Add 1 tbsp of oil and allow it to become hot.

Add 1/2 of the steaks into the hot skillet, then cook each side for about 5 minutes. Move them to a clean plate and cook the rest. Keep them warm.

Add 2 tbsp of oil to the same skillet and allow it to become hot. Add the mushrooms and onions, then saute for a few minutes until soft. Season with 1/2 tsp of salt to taste. This usually takes about 8 minutes.

Whisk in the flour, then cook for about one minute to remove the raw taste.

Add the broth and deglaze the skillet by scraping the bottom. Stir everything until well blended.

Put the steaks back into the skillet, then toss to coat with the sauce. Cover and cook for 30 more minutes or until fork-tender.

Add the noodles and toss to combine. Cover again and cook for 10 more minutes.

Remove the skillet from the stove, then stir in the lemon juice and sour cream until well blended. Dish out!

Sprinkle freshly chopped parsley over each serving to garnish.

Serve and enjoy!

Notes:

Make sure to pat dry the meat before cooking them.

Feel free to use Greek yogurt for this recipe in exchange for sour cream.

Keep leftovers in the fridge and reheat them before serving again.

Nutrition Facts:

Calories: 381 kcal | Carbohydrates: 20g | Protein: 31g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 96mg | Sodium: 529mg | Potassium: 744mg | Fiber: 1g | Sugar: 3g | Vitamin A: 171IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 3mg

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