Nan-e Berenji, or Persian rice cookies with poppy seeds, are one of the most traditional cookies in the Persian culture. I always looked forward to eating these cookies, along with some of my other favourite baked goodies, every Persian New Year (Norouz). So with Persian New Year approaching next week, I think it's about time I whip up a batch of these in my own home.
Persian new year (Norouz) is fast approaching. One of the biggest Norouz traditions is baking delicious sweets. The cardamom, rose water, and nutty aromas that are filling my kitchen right now is basically my idea of heaven. Over the next few weeks I will be in a baking frenzy and will essentially be running what will look like an Iranian bakery, right out of my kitchen. First up on the menu: nan-e nokhodchi aka. Persian chickpea cookies with pistachio.
If you know anything about me, you know that I am a sucker for quick and easy weeknight meals. As a full-time working woman, these type of meals are a life-saver. But luckily, quick and easy does not have to mean bland and boring. One pot Spanish chicken and rice is packed with flavour, real ingredients and is full of vibrant colours that will make your heart sing.
Spanish chicken and rice is quick because it only takes about 30 minutes to cook. It's easy because everything cooks in one single pot or skillet. That's right... this is a no fuss, no clean up dinner. From cutting board to pot to plate.
To make the perfect weeknight meal, you will need to gather the following ingredients:
Essentially, you cook your ingredients, one by one, in a skillet. Then, once all your ingredients have been added and tossed together in the skillet, you simply cover and let it cook on its own for 25 minutes. You don't have to monitor a thing. You don't even have to use this time to prepare side dishes because this dish, my friend, is an all-round wholesome and balanced meal. It's got your protein, it's got your grains, its got your veggies.
Let me break down the easy steps for you.
So basically while you wait for your chicken and rice to cook, the only thing that will be happening in your home is you sitting down, kicking your feet up while your mouth starts salivating from the amazing aromas that will be filling up your kitchen. Trust me on this one. So good.
You can also change things up and add some chorizo sausage to this dish. To do so, add 4 ounces of skinned and sliced chorizo to the pan once the chicken has been cooking for 2-3 minutes. Then cook the two together for another 2-3 minutes and follow the rest of the steps as set out in the recipe.
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
You guessed it... another easy chicken weeknight meal. That's what happens when you buy a pack of chicken breasts from Costco. And right now, when it is so cold outside and literally on the verge of snow, nothing sounds more prefect that a bowl of creamy comfort food. So what happens when you have lots of chicken and craving comfort food? Creamy chicken, broccoli and quinoa casserole. Or in other words, the best casserole ever.
Winner winner chicken dinner. Delicious, creamy skillet chicken with lemon garlic sauce is a one-skillet meal that is ready in just 30 minutes. It's garicky, saucy, creamy, and packed with so much flavour. Yup, that sounds like a winner to me. It is the perfect weeknight meal. The only downside: there will be no leftovers.
What makes this chicken turn out perfect every time? Well, there are many reasons:
There is something about December and big bowl of warm, slow cooker loaded baked potato soup that just go hand in hand. I pretty much like soup all year long but when the weather is chilly and we are on the brink of a snowfall, no other soup really makes as much sense. Excuse me while I take my crockpot out of storage. 🙂
I love the holidays for many reasons but especially because of the pie. And anyone who knows me knows that I have had a relationship with pecan pie my entire life. The sad truth, is that I basically only eat it if I am a dinner party because when it is just my hubby and I at home, a whole pie just seems too big for us to finish. Well, not anymore. Ever since I got my hands on Corningware Meal Mugs, my prayers have basically been answered. I have been using these mugs to create small single serving dishes and yes, one of those dishes is pecan pie in a mug.
It’s lunch prep time again and I am bored with my usual go-to salads. I decided to change it up this week and make some baked tuna “crab” cakes. The reason I put “crab” in quotations is because these are 100% tuna cakes that taste just as good as crab cakes and are sooo much cheaper! Plus, with Raincoast Trading canned tuna, you have the option of using different flavours! I would normally make this with their no salt Albacore Tuna (that is right, they have a no salt option for low sodium diets!). But today I tried my recipe using their smoked Albacore Tuna. Best decision ever! The smoked flavour takes these tuna cakes to a whole ‘nother level!!
Tacos are one of my favourite Mexican dishes, and my favourite taco of all time is the fish taco. There is something incredible that happens when cabbage, sour cream, lime and cilantro come together with seasoned, tender and flaky white fish filets that creates a mouthful of tangy and exquisite flavour. Everyone needs to experience these flavourful and easy fish tacos with lime crema and cabbage slaw. You won't regret it.
This fresh, delicious, and baked (not fried) version of fish tacos is my go-to summer recipe. They are perfect for lunch, dinner, as a snack, on game day... basically for any time of day or any occasion. They are my go-to not only because they taste amazing but also because they take only 25 minutes to come together. Yup, 25 minutes, and that includes time for marinating the fish. So so easy!
This recipe is quite versatile and you can use ingredients that you have on hand that are consistent with the flavour profile in this recipe.
There are three parts to this recipe: the fish, the slaw and the crema. One cannot exist without the other. Each part complements the other to a T.
You can serve these fish tacos on their own or with:
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
This post was first published in August 2016. It has been completely updated in May 2020 with new photos, written content including helpful tips, and the recipe has been organized more clearly. Here is an original photograph for comparison.
It's my first year wedding anniversary! So in keeping with the theme, I am sharing a bit of a throwback recipe from my bridal shower last year. I was so lucky to have my talented sister organize the entire party, make me a delicious and stunning 3-layer, naked vanilla bean cake with Nutella buttercream frosting and photograph the entire event! Triple threat much? Check out her awesome photography work here: Leili Heidema Photography. The cake was such a big hit at the party that I just had to share her recipe and photos with all of you. Besides, anniversaries are all about reminiscing 🙂
I love Spring. I love the light and airy recipes that come along with spring. I love the seasonal vegetables and the freshly-caught wild halibut that start appearing at my local grocery store. Today, I picked up a couple of those fresh halibut fillets to prepare an almond-crusted halibut with lemon garlic butter.
First things first. Don't be fooled by it's professional and aesthetic appearance. This fish is easy to make. Which is why I obviously chose to make it on a good old Wednesday. But in hindsight, I should have saved this to make on the weekend when I have guests over because it would literally blow them away. Plus, I would spend way less time in the kitchen. Halibut only takes a record-breaking 10 minutes to cook.
So the halibut takes 10 minutes to cook, but what about the prep? Well, the only prep involved is the making of the butter and the almond topping. These 2 ingredients are crucial to this recipe.
The lemon garlic butter brings so much flavour and life to the halibut. And guess what? It only takes about 5 minutes to make. I make it in the time that I am waiting for my oven to preheat. I suggest making an even larger batch of this stuff because this lemon garlic butter is versatile. It can be spread over all your favourite meats and/or served alongside them this entire summer barbecue season. Try it with steak, lamb chops, salmon or chicken breast.
So go ahead, double or triple this part of the recipe and store the extra butter in your fridge for another day.
The almond topping is the icing on cake. It keeps the fish juicy and moist inside and seals in the delicious buttery, lemony and garlicky juices that are seeping out.
All this talk means one thing: almond-crusted halibut with lemon garlic butter will be appearing on my dinner table regularly this season.
This part is so important that it gets a heading all on its own. The 10-minute cooking time is the secret to producing the best and flakiest halibut. Do not overcook. Halibut can dry out very quickly! It is only tasty when it is flaky and just cooked through. Once overcooked, you can kiss it good-bye because at that point it basically becomes inedible.
So head over to your local grocery store or fish market and pick up some halibut! Make this in your own home and be amazed with your skills. I served this alongside some quick and easy sauteed asparagus and creamy garlic mashed cauliflower.
Once cooked, it can last for up to 2 days in the fridge.
Tip: if you have an extra thick halibut filet, you may need to adjust the cooking time a few minutes longer.
It's the first of May and that means one thing people... helloooo Cinco de Mayo week! For me, Cinco de Mayo is all about the food. So what better way to kick of the week than with chipotle chicken burrito bowls with cilantro rice? I'm talking oven-baked, tender, chipotle chicken breasts served over a bowl of lime cilantro rice, sautéed bell peppers, corn, black beans and a side of guacamole. These burrito bowls are healthy, low in fat and low in sugar. There really is no better way to kick off the week.
There are 3 key components in the perfect burrito bowls: chicken, rice and toppings. The secret to getting this meal prepared quickly, in 30 minutes, while nothing gets cold while you are waiting for the other ingredients to cook, is to coordinate the prep and cooking of every component, so that they all come together at the exact same time. Note that the 30 minute cook time does not take into account the the 2 hour time required to marinate the chicken. This has to be done in advance.
Here is what you need to do to make these burrito bowls:
Easy coconut rice is light, fluffy, delicious, and flavorful. It's quick and easy to make restaurant quality coconut rice at home with just a handful of ingredients in under 30 minutes!
It's our go-to side dish that pairs well across so many different cuisines including Thai entrees, South Asian curries, tropical dishes, and more. This rich coconut milk rice is loaded with natural coconut flavors and is a favorite amongst our readers with over 52 five-star reviews!
To make easy coconut rice, you will need the following ingredients (full measurements in recipe card below):
You will also need measuring cups and spoons and a medium saucepan.
You can also add some toppings or garnishes to the rice once it has been cooked or toss them in. Some of my favorites to add are:
Cooking coconut milk rice is really not any different from cooking any other rice side dish (such as Steamed Rice). The only difference is the addition of coconut milk and a pinch of sugar.
If making this recipe in the rice cooker, you will need to use ½ cup less water. Rinse the rice as directed in the recipe. Then, add all of the ingredients into the rice cooker and give them a quick stir. Set the rice cooker to cook on the white rice setting. Once done, keep the rice cooker sealed and let the rice steam for another 5-10 minutes. Then, open the lid, fluff it with a fork, and serve.
Easy coconut rice is the perfect rice dish to compliment a variety of different cuisines such as Thai, South Asian, Caribbean, and Hawaiian (or any tropical cuisine). But just because it can be paired so well with these cuisines, do not be fooled! This side dish can be paired with any type of cuisine at all that needs a little coconut flair.
Serve it hot and pour a curry on top (or any meat or vegetable dish) and enjoy!
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
So you may have guessed that I recently bought a lot of asparagus and have been coming up with different ways to make it: creamless cream of asparagus soup, quick and easy sautéed asparagus... you get the gist. But my large bag of asparagus from Costco has dwindled down to its last, bunch-size batch. I looked in my fridge for some inspiration and noticed the near-expiration shrimp that I needed to make. So, this light and vibrant, roasted lemon garlic shrimp and asparagus was created.
My moto this spring is to stop eating like it's still winter! It is time to lighten up my diet and bring on the spring dishes! And this dish is perfect for the spring and upcoming summer season because it's pretty much on the top of the list for lightening up a diet. It is low-carb, low-fat, dairy-free, gluten-free, paleo and basically every other healthy word comes to mind. [Read more...]
Looking for a new recipe for Meatless Monday? Look no further, today I am sharing delicious quinoa, cauliflower and chickpea vegetarian meatballs with tahini sauce. I have to admit that I cannot say that without my mouth watering a little bit...
From what appears to be a long list of ingredients, this recipe is quite simple and requires only a few main ingredients along with an assortment of spices and herbs. You will need: cooked quinoa, cauliflower, canned chickpeas, breadcrumbs, eggs and a handful of spices and herbs. You will first need to cook the cauliflower. But keep in mind that this recipe calls for cooked quinoa and if you don't have any cooked on hand, no need to panic. I have laid out the basic steps on how to easily make quinoa, below.
There are a few dishes that we make in our home that fall under my husband's department and Chinese fried rice with shrimp is one of them. If he even sees me making it, he will take over. My theory is that because it turns out so good, I think he wants the credit for it. And I gladly allow him to take over because that means I get to stretch my legs out and relax!
As a teenager, my favourite thing to order off of any menu was the classic chicken tenders and fries. It didn't matter which restaurant I was at, I wanted to try those juicy strips. My friends would make so much fun of me, as they could always guess what my order would be. Now fast forward 15 years later, and here I am making my very own baked crispy chicken strips.
It is just so much more rewarding making homemade versions of your favourite recipes. And to top it off, making them healthier. Now that feeling is in a category of its own! Since the majority of restaurant-ordered chicken strips are deep fried, the fact that this version is baked makes it a zillion times healthier for you.
So...remember those Easy Lima Beans that I cooked up last week? Well, I made a big batch and I had lots of leftovers. I decided to do something creative with what was left. So what did I decide to do? Homemade veggie burger with lima beans. Let me pause a minute while you take that in.
Let's talk about lima beans. The first time I tried them, I was about 12 years old, at a friend's house and I hated them. They were boring and bland. So one day, when my mom randomly made them, I was quite hesitant to eat it. But, I succumbed to the pressure and tried these beans once again. I was pleasantly surprised. Lima beans can actually be tasty and full of flavour!
If you don't normally eat these beans, or have never tried them, I don't know what you are waiting for! Lima beans are packed with protein and a wide array vitamins and minerals. They are particularly a good source of copper, manganese, folate, iron and cholesterol-lowering fiber.
They also provide numerous health benefits including:
Plus, they are readily available in your local grocery store. So no excuses! You can find them dried, canned or frozen. This recipe uses dried lima beans, since it is the only type that I have tried to make so far.
To prepare the lima beans for cooking, you will need to do the following:
So what is the secret to make them tasty? There really is no secret at all. There's no complicated way to cook them, nor is there a rare, secret ingredient. In fact, all it takes is a few basic ingredients to bring these beans to life: onions, garlic, turmeric, italian seasoning blend (which consists mainly of basil, oregano, rosemary, and thyme), salt and pepper. Yup, that is ALL!
The key is that once everything has cooked in the saucepan, turn off the heat and set it aside (still covered) for at least 20 minutes. This is crucial! It enables the flavours from this combination of ingredients to really settle into the sauce to create the flavourful creaminess and richness that is so apparent in this dish. That's right, the creamy texture comes from the beans, not from any dairy. This dish is completely 100% vegan!
You can even create a more substantive dish by adding other hearty vegetables. Both carrots and potatoes taste incredible in this dish, hence why I added the carrots (which are optional). Adding corn or sweet potatoes will also result in a great stew. Experiment a little and see what works for you! 🙂
Serve hot or, once ready to serve, simply reheat the beans on the stove. Give them a taste and add more salt, pepper or italian seasoning as required. I love to keep this meal gluten-free and vegan by serving over a warm plate of Basmati rice. If you are not on a strict diet, you can also serve this with a dinner roll or homemade biscuit.
If you realize that you have made too big of a batch, no need to panic! This recipe makes excellent leftovers! I personally think they taste even better the next day. They also freeze very well. So well, that I usually double this recipe just to freeze the rest. It makes my life so much easier on a weekday when I am super tired and do not feel like cooking! I just take one of these out in the morning and it is thawed out by the time I get home. I only need to reheat and possibly add more salt or seasoning.
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
A great way to use any leftovers is in a Homemade Veggie Burger with Lima Beans. So delicious and flavourful.
I am not a big shellfish person but mussels are my one exception. I love them in tomato sauce. I love them in a coconut curry sauce. The list goes on and on. Thai. Red. Curry. Mussels. This really doesn't need an explanation. It trumps my list of ways to cook mussels. And don't get me started on the thai red curry sauce. It is the best part of this recipe. Soak up some french bread in that? Yes, please!
Mussels are normally considered an appetizer and they look pretty impressive at a dinner party. But, in my household, we don't care about food classifications. We eat this stuff as our main course. I mean, why not? It's quick, it's easy and it's filling! The only part of this that might slow you down is the prep. It takes a while to scrub and debeard the mussels, one by one. [Read more...]
Last Sunday was tough for us. The Patriots lost the Conference Championships and their chance to play at the Super Bowl next week. What eased the pain was that at least my appetizer game was on point with these spicy and hot game day buffalo hot wings. They will make a perfect and necessary part of your Super Bowl party next weekend!
These wings taste just like restaurant wings without the hefty $10 price tag for 1 pound of wings. The only difference is that they are baked rather than deep-fried. Yet, they are just as crispy. In my eyes that is a bonus because that means these are healthier!
The challenge with making your own wings is knowing how to prepare them. When you buy wings in the store, they may not be conveniently separated for you into wingettes and drumettes. Rather, you get a mass consisting of the two connected together at a joint and with an additional appendage attached to the other side of the wing called the tip. Using a knife or kitchen shears, you will need to cut off the tip and discard it. Then, cut the wing at the joint to separate the wingette portion from the drumette.
Once the chicken wings have been separated, the rest is easy. You don't need to marinate the wings or do anything really. Just wash and pat them dry and line them up on a foiled pan. You don't even need to season the wings with salt or pepper because it will get all it's flavour from the hot sauce mixture. So, just place your tray in the oven and let the wings bake until they reach a crispy goodness. If you are like me and like a little charring and burnt edges, then use your broiler to bake these instead. Turn the broiler to high and bake the wings on the top rack. Broil for only 20 minutes, flipping at the 10 minute mark.
While your wings are baking, prepare the hot sauce mixture. This really only consists of melted butter, hot sauce and a pinch of salt. My favourite hot sauce to use for buffalo wings is Frank's RedHot Original Hot Sauce. It is spicy yet manageable. Once the wings are baked, toss them in this mixture and serve with a side of blue cheese dressing and celery sticks. If you don't like blue cheese dressing, use ranch instead.
Check out my roundup: 60 Easy Super Bowl Appetizers.
I have noticed a lot of searches on the blog for Persian recipes so today we are taking it back to the roots! Lamb shashlik is my husband's favourite Persian dish and I can definitely see why. It's a Persian style lamb chops dish that is juicy, tender and bursting with flavour. It may become your new favourite as well! Not to boast or anything, but he even says that it tastes better than when we order it at the restaurant. Not that he is biased or anything… hehe 😉
Lamb shashlik is a quick and easy way to prepare lamb chops. It takes less than 20 minutes to get the perfect medium/rare to medium lamb chop. Of course, if you prefer your meat to be well-done, you just need to adjust the cooking time. Or alternatively, if you prefer a solid medium-rare, lower the cooking time by a few minutes. This may become your new favourite way to make lamb chops!
What gives this that decadent Persian/Middle Eastern taste is the marinade. We love yogurt. We douse it on just about anything. We even dilute it with water, add salt and drink it. So, naturally, we marinade our meat in a yogurt mixture. This mixture also contains lemon, garlic, onions and saffron. I personally don’t like chunks of onion stuck on my meat when I cook it and that is why I choose to put the marinade through the food processor before I use it. But if you don’t mind, then just chop up the onions and garlic more finely and you are good to go.
Although this dish is quick and easy to make, you have to prepare ahead of thyme time to ensure your lamb is fully marinated and has soaked up all that yummy flavor. I would recommend 1-2 hours in the fridge. If you don’t have time to wait for the lamb to marinate, then do it the night before!
Once marinated and all ready to cook, leave the lamb out for about 15 minutes at room temperature. Traditionally, lamb shashlik is skewered and prepared on a barbeque grill, but considering the fact that is it January… the middle of WINTER, let’s use the oven! 🙂 The method that I use is to skillet-fry the lamb chops for a few minutes on each side first. This will “sear” the lamb, giving it those beautiful burnt marks. Then roast them in the oven for about 10 minutes.
This lamb dish is traditionally served with a side of Basmati rice. For a low-carb option, serve with a mixed greens salad with feta cheese.
It's winter. It's cold. I've had a stressful week. What am I craving? A warm plate of smooth and creamy pasta with turkey bacon, obviously!
I have been so stressed this entire week with planning a retirement party for our office manager. Initially, I offered to help and somehow I found myself in charge of a large bulk of the event. Why is there always miscommunication and misunderstandings in these types of situations? The person whom I thought was taking on the decorating job was in fact not. And when did I find out? Wednesday at 4 pm. Yup, the afternoon before the party. So, a colleague and I scrambled around the morning of to set up and decorate at literally the very last minute. The whole process kind of reminded me of wedding planning. It was the type of stress that I was glad to never have to experience again! But, in the end everything came together and it was all worth it. It was so great to be able to show our manager how much we have appreciated her and to see her enjoy her special day. I am not going to lie, though, thank goodness that it's over! And thank you for listening to my rant! 🙂
Now let me sit down and enjoy my plate of pasta, please!
Mmm, mmmm, mmmm! This delicious, warm, smooth and creamy pasta is loaded with cheese and turkey bacon to yield the ultimate comfort food. I think I deserve it! This pasta kind of tastes a little bit like a carbonara pasta but without the egg. Not too bad, my friend, not too bad. I initially had fettuccine alfredo in mind, but didn't have fettuccine pasta. I had a box of rotini pasta instead. Exploring my fridge for anything else that I could add, I noticed my turkey bacon was expiring in a couple of days. So, *light bulb moment* I decided to throw that in there. Best decision ever.
Tip: This pasta heats very well the next day and is one of those foods that the leftovers give the fresh stuff some major competition. So if you don't finish it all in one go, pack it up for lunch tomorrow.
Bon appétit!
I had never tried or heard of this vegetable until I met my husband, who is of Chinese descent. He grew up eating this quite regularly. The stir-fried lotus root with green onions is a classic Chinese stir-fry vegan dish that will make an excellent addition to your dinner table.
The lotus root vegetable is starchy vegetable similar to a potatoes. It is very popular in China and other Asian countries but is still not that popular in the West. I cannot find this vegetable at any of the big chain grocery stores. The only place that I have been able to pick up some is at a Chinese supermarket.
This vegetable has a wide range of health benefits. The Chinese believe that it is of high medicinal value. It is high in fibre, vitamins and minerals. 100 grams of this bad boy contains 73% of your daily vitamin C requirement! The lotus root aids in stimulating blood circulation, promotes mental clarity and mood, regulates blood pressure, aids in digestion and promotes heart health.
To prepare this vegetable for a stir-fry, you need to peel it like a potato using a potato peeler. Then rinse under cold water and into thin slices, about ⅛ " thick. Raw lotus roots will start to change colour and darken very quickly. To prevent this natural process, put the slices in water with a splash of vinegar or peel and prepare the vegetable just before you are about to fry it.
One of my favourite dishes when I go to a Thai restaurant is the Thai coconut red curry. That was before I started to make my own at home. Homemade Thai coconut red curry with prawns is easy, quick and full of so much flavour! It is way better than take out, and takes just 15 minutes to cook, and 10 minutes of prep time. Weeknight dinners have never been so easy.
The flavour in homemade Thai curry is unmatched. From the second that red curry paste starts sizzling in your wok, the aromas are absolutely incredible. You know it is going to be a good meal when your mouth starts salivating as soon as you start... true story.
Thai coconut red curry with prawns pairs so unbelievably well with coconut rice, and it really enhances the coconut flavours in this dish. It also goes really well served over noodles.
I am not a big meat-eater but when I do incorporate meat into my diet, my favourite is chicken. This dish, in particular, is one I have been cooking for years. Chicken thighs with green beans and potatoes is a dish that my mother taught me to make. But whenever my mother shares a recipe with me it goes something like this: "Fry an onion or two, add some turmeric, add half a can of tomato paste, keep adding water so it doesn't dry out and add salt and pepper." "How much salt and pepper, mom?" "Just keep adding enough until it tastes good."Umm? (scratches head). Her instructions are self-explanatory to an extent but it did take me a few tries to get the measurements right.
The prep time for this recipe does not take too long, I would say about 30 minutes total to prepare the chicken and to make the sauce. But because the chicken takes about an hour and a half to cook, you need to start making this meal ahead of thyme time. I get home from my day job at 5 pm on weeknights; so for me, this is a meal I prefer to cook on the weekends. I could make this on a weeknight, but then I won't be eating dinner until 7 pm and I just simply can't wait that long!
I made this meal last night and because it is only my husband and I in my household, there were lots of leftovers for me to take to for lunch today! SCORE! My favourite side to go with this dish is white rice (which I also made sure to make extra so that I would have leftovers of both). I am eating this right now while using my lunch break to publish this post 🙂
Say hello to your new favourite weeknight meal. Quick and easy, pan-fried garlic prawns with soy sauce, garlic, and green onions is a simple Chinese stir-fry dinner bursting with so much flavour that can be served, from prep to table, in under 15 minutes. Mind blown.
It takes about 5 minutes to prep and less than 10 minutes to cook. No joke. In 10 minutes, you can make an impressive, mouth-watering, flavourful seafood meal for yourself, or your family and friends.
This is a small batch recipe perfect for one or two people (10 prawns). You can easily double or triple the recipe to serve a crowd. I love to serve these prawns on their own as an appetizer or as full-on meal over some coconut rice, fried rice or noodles. They are also really good with mashed potatoes.
This is my FIRST BLOG POST!!! And naturally, I am going to blog about what I made for lunch today 🙂 = mixed greens salad with balsamic vinaigrette.
When I want to make a quick and easy salad, this is my go-to recipe. A big bowl of this stuff fills me up at lunch. You can also serve it as a side dish with your dinner. This salad is versatile. Add your favourite fruits and veggies. I only added tomatoes, but it tastes great with sliced cucumbers, olives and even strawberries. For extra protein, I highly suggest slicing some juicy, baked chicken breast with Greek souvlaki marinade on top.
To go along with my go-to salad, I've also made my go-to dressing. Balsamic vinaigrette is my dressing of choice with this salad. Making your own dressings enables you to know exactly what ingredients you are putting in. It eliminates all the sugars and preservatives found in many store-bought dressings. Plus, when you are in control, you can keep the calories low. I am an easy on the dressing type of girl, so if you like more dressing, I would suggest that you double the ingredients for a larger output.
You can also top this salad with your favourite nuts or seeds. I normally garish this salad with toasted pumpkin seeds and cranberries, but I didn't have any on hand 🙁
