Only One Recipe

Month: September 2024

  • Healthy & Flavorful Teriyaki Salmon Bowl

    Healthy & Flavorful Teriyaki Salmon Bowl

    Looking for a quick and satisfying meal that doesn’t skimp on flavor or nutrition? Dive into the simplicity of a Teriyaki Salmon Bowl that you can whip up in no time. This dish perfectly balances the rich, umami flavor of teriyaki sauce with the succulent texture of salmon, coupled with a colorful array of vegetables served over a bed of steaming rice.

    Ingredients:

    • 4 salmon fillets (4 oz each)
    • 1 cup teriyaki sauce (homemade or store-bought)
    • 2 cups cooked brown rice or quinoa
    • 1 cup shredded carrots
    • 1 cup sliced cucumbers
    • 1 ripe avocado, sliced
    • 1 tablespoon sesame seeds
    • 1 tablespoon olive or sesame oil
    • Optional garnishes: green onions, nori strips, or pickled ginger

    Instructions:

    1. Begin by preheating your oven to 400°F (200°C), and lining a baking sheet with parchment paper.
    2. Place the salmon fillets on the baking sheet, and brush generously with teriyaki sauce.
    3. Bake the salmon for 12-15 minutes, or until the fish flakes easily with a fork.
    4. While the salmon is baking, prepare your rice or quinoa according to package instructions, if not already cooked.
    5. In a large bowl, combine the cooked rice with carrot shreds and cucumber slices. Divide this mixture among four serving bowls.
    6. Once the salmon is cooked, remove from the oven, and let it rest for a couple of minutes.
    7. Top the rice bowls with a piece of the baked teriyaki salmon.
    8. Add the sliced avocado to each bowl and sprinkle with sesame seeds.
    9. Drizzle extra teriyaki sauce over the salmon and rice if desired, and add any optional garnishes to enhance the flavor.
    10. Heat the olive or sesame oil in a small pan over medium heat until warm, and drizzle over the bowls for added richness.

    Serving Suggestion:

    For an authentic touch, serve your Teriyaki Salmon Bowl with a side of miso soup or a seaweed salad. Pair with a cup of green tea for a complete and balanced dining experience. Enjoy the perfect combination of sweet and savory in every bite of this simple yet scrumptious meal!

    Cooking Tips:

    To ensure your salmon is perfectly cooked, check the internal temperature with a thermometer; it should read 145°F (63°C). If you’re using homemade teriyaki sauce, remember that a little goes a long way—a thick, flavorful glaze will make your salmon bowl unforgettable.

    Your delicious Teriyaki Salmon Bowl is now ready to serve. This meal is not only mouthwatering but also great for those looking for a healthy, protein-packed dish that’s sure to satisfy. Enjoy!

  • Hearty Beef and Guinness Stew

    Hearty Beef and Guinness Stew

    As the weather starts to turn chilly, nothing beats a warm and hearty stew. This Beef and Guinness Stew is not only brimming with rich, deep flavors but also has a touch of Irish tradition that makes it perfect for a cozy night in or to celebrate St. Patrick’s Day. Tender chunks of beef, combined with the malty tones of Guinness and a medley of vegetables, makes for a one-pot wonder that’s sure to satisfy your comfort food cravings. Let’s get cooking!

    Ingredients:

    • 2 lbs beef chuck, cut into 1-inch cubes
    • 2 tablespoons all-purpose flour
    • Salt and freshly ground black pepper to taste
    • 3-4 tablespoons olive oil, divided
    • 1 large onion, chopped
    • 3-4 cloves garlic, minced
    • 3 carrots, peeled and sliced
    • 2 celery stalks, sliced
    • 1 parsnip, peeled and sliced (optional)
    • 1 bottle (12 oz) of Guinness stout
    • 3 cups beef broth
    • 2 tablespoons tomato paste
    • 2 teaspoons Worcestershire sauce
    • 1 teaspoon sugar
    • 1 teaspoon dried thyme
    • 2 bay leaves
    • 1 cup frozen peas, thawed
    • Fresh parsley, chopped, for garnish

    Instructions:

    1. Season the beef cubes with salt and pepper and toss them with flour until they’re well coated.
    2. In a large pot or Dutch oven, heat half of the olive oil over medium-high heat. Add the beef in batches and brown on all sides. Transfer the browned beef to a plate and set aside.
    3. Add the remaining olive oil to the pot and sauté the onion, garlic, carrots, celery, and parsnip until they’re slightly softened, about 5-7 minutes.
    4. Pour in the Guinness and scrape up any browned bits from the bottom of the pot. Allow the mixture to simmer for a couple of minutes to reduce slightly.
    5. Add the beef back to the pot along with the beef broth. Stir in the tomato paste, Worcestershire sauce, sugar, dried thyme, and bay leaves. Bring to a simmer.
    6. Reduce the heat to low and cover the pot with a lid. Let the stew cook for about 1 1/2 to 2 hours or until the beef is very tender.
    7. About 10 minutes before serving, add the peas and remove the bay leaves. Adjust the seasoning with more salt and pepper if necessary.
    8. Garnish with fresh parsley and serve hot with crusty bread or over mashed potatoes for a complete meal.

    This Beef and Guinness Stew is the epitome of comfort food, with its rich, thick broth and succulent pieces of meat. It’s simple enough to make on a weeknight, but impressive enough for entertaining guests. So ladle up a serving of this delicious stew and enjoy the hearty flavors of Ireland in your own home!

    Note: The stew can also be made ahead and tastes even better the next day after the flavors have melded together overnight. Just reheat on the stove or in a microwave before serving.

    Preparation time: 20 minutes | Cooking time: 2 hours | Total time: 2 hours 20 minutes

  • Hearty Chicken Sausage Gumbo

    Hearty Chicken Sausage Gumbo

    Looking to bring a taste of Louisiana into your kitchen? This Chicken Sausage Gumbo is the perfect dish to satisfy your cravings for something warm, hearty, and full of deep Southern flavor. With its combination of tender chicken, spicy sausage, and a roux-thickened broth, it’s a crowd-pleaser that’s sure to become a staple in your recipe collection.

    Ingredients:

    • 1 lb boneless skinless chicken thighs, cut into pieces
    • 12 oz andouille sausage, sliced
    • 1/4 cup all-purpose flour
    • 1/4 cup vegetable oil
    • 1 large onion, chopped
    • 1 green bell pepper, chopped
    • 3 stalks celery, chopped
    • 4 cloves garlic, minced
    • 1 can (14.5 oz) diced tomatoes
    • 6 cups chicken broth
    • 2 teaspoons Cajun seasoning
    • 1/2 teaspoon dried thyme
    • 2 bay leaves
    • Salt and pepper to taste
    • 1 cup okra, sliced (fresh or frozen)
    • 1/2 cup fresh parsley, chopped
    • 3 green onions, sliced
    • 2 cups cooked white rice

    Instructions:

    1. In a large pot or Dutch oven, brown the chicken and sausage over medium heat. Remove the meat and set it aside.
    2. In the same pot, add the flour and oil to create a roux. Cook over medium-low heat, stirring constantly, until it reaches a dark brown color, about 15-20 minutes.
    3. Add the onions, bell pepper, celery, and garlic to the roux, and cook until the vegetables are softened, about 5 minutes.
    4. Gradually stir in the chicken broth and bring to a boil. Add the diced tomatoes, Cajun seasoning, thyme, bay leaves, salt, and pepper.
    5. Reduce heat to low and add the chicken and sausage back into the pot. Simmer for 45 minutes.
    6. Add the okra and continue to simmer for another 15 minutes.
    7. Remove the bay leaves and adjust seasoning if necessary.
    8. Serve the gumbo over cooked white rice and garnish with fresh parsley and green onions.

    This Chicken Sausage Gumbo is not only a filling meal but also an exquisite example of Southern comfort food. Best enjoyed with family and friends, this gumbo is sure to warm your heart and belly. Remember, the key to a great gumbo is patience while making the roux—it’s worth the effort for that authentic flavor!

    Tips:

    • If the roux starts to burn, start over. It’s a crucial element for the gumbo’s flavor and can’t be rushed.
    • For a thicker gumbo, simmer it longer before adding the okra; for a thinner gumbo, add a bit more broth or water.
    • The gumbo tastes even better the next day after the flavors have had more time to meld together.

  • Creamy Butternut Squash Soup Recipe

    Introduction

    As the leaves start to change color and the air gets crisper, nothing beats the comfort of a warm bowl of butternut squash soup. This recipe is not only a treat to your palate but also packed with vitamins and fiber. In about 5 minutes, you’ll learn how to make this easy and delightful soup that is sure to become a fall staple in your kitchen.

    Ingredients

    • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
    • 2 tablespoons olive oil
    • 1 medium onion, chopped
    • 2 cloves garlic, minced
    • 6 cups chicken or vegetable broth
    • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon nutmeg
    • Salt and freshly ground black pepper to taste
    • 1/2 cup heavy cream (optional for vegan version)
    • Pumpkin seeds and fresh parsley for garnish (optional)

    Instructions

    1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
    2. Add the cubed butternut squash to the pot and cook for another 5 minutes, stirring occasionally.
    3. Pour in the chicken or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook until the squash is tender, about 20-30 minutes.
    4. Add the thyme, cinnamon, nutmeg, and season with salt and pepper. Stir to combine.
    5. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, you can use a regular blender to puree the soup in batches, then return it to the pot.
    6. If using, stir in the heavy cream and heat through. Taste and adjust seasoning if necessary.
    7. Serve hot, garnished with pumpkin seeds and fresh parsley if desired.

    Conclusion

    This creamy butternut squash soup is the embodiment of fall in a bowl. It’s a straightforward recipe that creates a luxurious and comforting meal, especially when served with crusty bread or a salad. The beauty of this soup is that it can be easily customized to fit dietary preferences, making it a versatile staple for anyone’s recipe collection.

    Tips

    • To make this recipe vegan, simply omit the cream or use a plant-based alternative such as coconut milk.
    • Roasting the butternut squash beforehand can add an extra layer of flavor to the soup.
    • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months for a quick and easy meal later on.

  • Chicken Bacon Ranch Wrap

    Chicken Bacon Ranch Wrap

    Whether you’re looking for a quick dinner or a satisfying lunch, this Chicken Bacon Ranch Wrap recipe is sure to hit the spot. Combining the smoky flavor of bacon with tender chicken and zesty ranch dressing all wrapped up in a soft tortilla, this recipe is both convenient and scrumptious.

    Ingredients:

    • 2 large flour tortillas
    • 2 chicken breasts, cooked and sliced
    • 4 strips of bacon, cooked and crumbled
    • 1/2 cup of ranch dressing
    • 1 cup of lettuce, shredded
    • 1 tomato, diced
    • 1 cup of shredded cheddar cheese
    • Salt and pepper to taste

    Instructions:

    1. Lay the flour tortillas on a flat surface.
    2. Spread the ranch dressing evenly across the center of each tortilla.
    3. Add the sliced chicken breast on top of the ranch dressing.
    4. Sprinkle the crumbled bacon over the chicken.
    5. Add the shredded lettuce and diced tomato over the bacon.
    6. Top with shredded cheddar cheese.
    7. Season with salt and pepper to your preference.
    8. Fold in the sides of the tortilla and roll it up tightly. If desired, you can use a toothpick to secure the wrap.
    9. Heat a non-stick pan over medium heat and gently place the wrap seam-side down to toast it lightly, turning once, until the tortilla is golden brown and the cheese is melted.
    10. Remove the wrap from the pan, cut it in half, and serve immediately.

    This Chicken Bacon Ranch Wrap is perfect for those days when you want something hearty but don’t want to spend hours in the kitchen. It’s a versatile recipe, so feel free to add any additional veggies you love or switch up the cheese for a different flavor profile. Enjoy your delicious creation!

    Preparation Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes

  • Authentic Mexican Guacamole

    Authentic Mexican Guacamole

    Indulge in the rich and creamy texture of a traditional Mexican favorite with this authentic guacamole recipe. Perfect for parties, gatherings, or a simple snack, nothing beats the taste of freshly made guacamole. With a few simple ingredients and minimal preparation time, you’ll have a delicious dip ready to enjoy in just minutes.

    Ingredients:

    • 3 ripe Hass avocados
    • 1 finely chopped Roma tomato
    • 1/4 cup finely chopped red onion
    • 1/4 cup chopped fresh cilantro
    • 1 Jalapeño pepper, finely chopped (seeds removed for less heat)
    • 2 tablespoons of freshly squeezed lime juice
    • 1 teaspoon of salt (or to taste)

    Instructions:

    1. Cut the avocados in half, remove the pits, and scoop out the flesh into a mixing bowl.
    2. Using a fork, mash the avocados to your desired consistency — chunky or smooth.
    3. Add the chopped tomato, onion, cilantro, Jalapeño, and lime juice to the mashed avocado.
    4. Mix everything together gently, being careful not to mash the tomatoes.
    5. Season with salt, tasting and adjusting as necessary.
    6. If not serving immediately, cover with plastic wrap pressed directly onto the surface of the guacamole to prevent oxidation (browning).
    7. Serve with tortilla chips, or as a condiment to your favorite Mexican dishes.

    Tips:

    • For optimal flavor, use ripe avocados that yield to gentle pressure.
    • Customize your guacamole by adding garlic, extra Jalapeño, or a dash of ground cumin.
    • To keep the guacamole green, add the avocado pits back into the bowl until you’re ready to serve.

    Embrace the essence of Mexican cuisine with this simple yet delicious guacamole recipe that’s sure to satisfy your cravings and impress your guests!

  • Classic Cuban Sandwich Recipe

    Classic Cuban Sandwich Recipe

    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes

    Ingredients:

    • 1 Cuban bread loaf or a long French bread loaf
    • 1 pound sliced roast pork
    • 1 pound sliced ham
    • 8 slices of Swiss cheese
    • Dill pickles sliced lengthwise
    • Yellow mustard
    • Butter, for spreading

    Instructions:

    1. Begin by slicing your bread loaf in half lengthwise. Spread a layer of mustard on both halves of the bread.
    2. Layer the sliced ham on the bottom half of the bread.
    3. Add a layer of roasted pork over the ham.
    4. Arrange the Swiss cheese slices on top of the pork.
    5. Place the sliced pickles onto the cheese.
    6. Top with the other half of the bread and press the sandwich together gently.
    7. Heat a pan or a sandwich press over medium heat.
    8. Butter the outside of the sandwich or the press, then place the sandwich in the press or skillet.
    9. If using a skillet, place another heavy skillet or a clean brick wrapped in foil on top of the sandwich to press it down.
    10. Cook the sandwich for about 3 to 5 minutes per side or until the bread is crispy and the cheese has melted.
    11. Once cooked, remove from heat and let it sit for a minute before slicing.
    12. Cut the sandwich diagonally and serve immediately.

    Notes:

    • The key to a great Cuban sandwich is to press it well, which compacts the sandwich and results in a crispy exterior with melted cheese.
    • If you don’t have a sandwich press, a heavy pan or a panini press will work just fine.
    • For authentic flavor, use Cuban-style roast pork, which is marinated in mojo sauce.

    Enjoy your homemade Cuban Sandwich with a side of plantain chips or a light salad for a complete and satisfying meal!

  • Easy Chicken Teriyaki Bowl

    Easy Chicken Teriyaki Bowl

    Bringing the flavors of Japan to your kitchen, this Chicken Teriyaki Bowl is the perfect blend of savory, sweet, and umami. In just a few simple steps, you can enjoy a wholesome, delicious meal that’s both satisfying and quick to make.

    Ingredients:

    • 2 boneless, skinless chicken breasts, cut into bite-size pieces
    • 1 cup teriyaki sauce (store-bought or homemade)
    • 2 cups cooked rice
    • 1 tablespoon vegetable oil
    • 1 cup broccoli florets
    • 1 red bell pepper, sliced
    • 1 small carrot, julienned
    • 2 green onions, thinly sliced
    • Sesame seeds for garnish (optional)

    Instructions:

    1. Start by marinating the chicken pieces in the teriyaki sauce for at least 30 minutes to allow the flavors to infuse.
    2. In a large pan, heat the vegetable oil over medium-high heat. Add the marinated chicken to the pan, reserving the excess marinade for later. Cook the chicken until it’s browned and cooked through, about 5-6 minutes, then set aside.
    3. In the same pan, add the broccoli, red bell pepper, and carrot. Sauté the vegetables until they’re tender-crisp, approximately 3-4 minutes.
    4. While the vegetables are cooking, pour the reserved marinade into a small saucepan. Bring it to a simmer over medium heat, and allow it to reduce until it thickens into a sauce, about 5 minutes.
    5. Divide the cooked rice among bowls. Top with the cooked chicken and vegetables.
    6. Drizzle the reduced teriyaki sauce over the bowls.
    7. Garnish with green onions and sesame seeds if desired.
    8. Serve immediately and enjoy your homemade Chicken Teriyaki Bowl!

    Tips:

    • For a healthier version, you can use brown rice or quinoa instead of white rice.
    • Add your favorite vegetables or whatever you have on hand to make it your own.
    • If you’d like a spicier dish, add a drizzle of sriracha or a sprinkle of red pepper flakes to the marinade.

    There you have it, a simple yet flavorful dish that’s perfect for a weeknight dinner or meal prep for the week. This Chicken Teriyaki Bowl is sure to become a regular in your meal rotation!

  • Savory Beef and Mushroom Zoodle Bowl

    Savory Beef and Mushroom Zoodle Bowl

    If you’re looking for a nutritious dish that doesn’t skimp on flavor, then you’ve come to the right place. Our Beef and Mushroom Zoodle Bowl is not only packed with protein and veggies, but is also a delightful low-carb option. Using zucchini noodles (zoodles) as a substitute for pasta, this dish is both gluten-free and keto-friendly, making it suitable for a variety of dietary preferences.

    Ingredients:

    • 2 medium zucchini, spiralized into noodles
    • 300g (about 10oz) beef steak, thinly sliced
    • 200g (about 7oz) mushrooms, sliced
    • 1 small onion, thinly sliced
    • 2 cloves garlic, minced
    • 2 tablespoons olive oil
    • 1 tablespoon soy sauce or tamari
    • 1 teaspoon sesame oil
    • Salt and pepper to taste
    • Fresh parsley or green onions for garnish

    Instructions:

    1. Prepare the zucchini noodles using a spiralizer or julienne peeler and set them aside.
    2. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced beef, season with a pinch of salt and pepper, and cook until browned. Remove the beef from the skillet and set aside.
    3. In the same skillet, add the remaining tablespoon of olive oil along with the sliced mushrooms and onions. Sauté until they are soft and the onions are translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
    4. Return the beef to the skillet with the mushrooms and onions. Drizzle with soy sauce, sesame oil, and adjust seasoning with salt and pepper if needed. Stir everything together and cook for an additional 2 minutes.
    5. Finally, add the spiralized zucchini noodles to the skillet. Toss to combine with the beef and mushroom mixture and heat through for about 1-2 minutes – be careful not to overcook the zoodles to prevent them from getting too soft.
    6. Divide the mixture into bowls and garnish with chopped parsley or sliced green onions, whichever you prefer.

    Cooking Tips:

    • The key to avoiding soggy zoodles is to cook them just until they’re heated through—if they cook too long, they will release water and lose their bite.
    • Feel free to customize your bowl by adding other vegetables like bell peppers or spinach for extra nutrition and color.
    • For extra flavor, marinate the beef in the soy sauce, sesame oil, and some minced garlic for at least 30 minutes before cooking.

    Nutrition Note:

    This Beef and Mushroom Zoodle Bowl is an excellent source of protein and essential vitamins thanks to the beef, mushrooms, and zucchini. By switching out traditional noodles for zoodles, you’re getting fewer carbohydrates and calories without sacrificing the satisfaction of a delicious meal.

    Enjoy this guilt-free and comforting Beef and Mushroom Zoodle Bowl anytime you’re in the mood for a dish that’s both wholesome and satisfying. Buon appetito!

  • Angolan Muamba de Galinha – A Traditional Chicken Stew

    Angolan Muamba de Galinha – A Traditional Chicken Stew

    Muamba de Galinha (also sometimes spelled ‘Moamba’ or ‘Muamba’) is a classic Angolan dish that is hearty, flavorful, and deeply satisfying. It’s made with ingredients that reflect the rich culinary traditions of Angola, combining chicken with spices, vegetables, and palm oil. This recipe will take you on a journey to Central Africa and show you how to create an authentic taste of Angola in your kitchen.

    Ingredients:

    • 1 whole chicken, cut into pieces
    • 3 tablespoons of palm oil (or a neutral oil as a substitute)
    • 2 garlic cloves, minced
    • 1 large onion, chopped
    • 3 tomatoes, peeled and chopped
    • 1 small butternut squash, peeled and cubed
    • 1 eggplant, cubed
    • 1 okra, sliced
    • 2 chili peppers, chopped (adjust to taste)
    • 1 bundle of fresh basil leaves, chopped
    • Salt to taste
    • 1 teaspoon of ground turmeric
    • 2 cups chicken broth

    Instructions:

    1. In a large pot, heat the palm oil over medium heat. Once hot, add the chicken pieces and brown them on all sides.
    2. Add the minced garlic and chopped onions to the pot. Sauté until the onions become translucent, about 3 minutes.
    3. Introduce the chopped tomatoes and continue to cook for another 5 minutes, allowing the tomatoes to break down slightly.
    4. Add the butternut squash, eggplant, okra, and chili peppers to the pot. Stir to combine.
    5. Season the mixture with salt and ground turmeric, mixing well to ensure even distribution of the spices.
    6. Pour the chicken broth into the pot. Bring the mixture to a boil, then reduce the heat to a simmer.
    7. Cover the pot and allow the stew to cook for about 30 minutes, or until the chicken is fully cooked and the vegetables are tender.
    8. A few minutes before the end of the cooking time, add the chopped basil leaves to the pot for a fresh, aromatic flavor.
    9. Taste the stew and adjust the seasoning as necessary.
    10. Serve your Muamba de Galinha hot, accompanied by rice or funge (a traditional Angolan side dish made from cassava flour).

    This dish’s unique taste comes from the palm oil and the combination of fresh aromatic herbs and spices. Muamba de Galinha is an excellent example of Angola’s flavorful and diverse cuisine, and an ideal meal to explore the tastes of Africa from the comfort of your home.

    Preparation Time: 15 minutes
    Cooking Time: 45 minutes
    Total Time: 1 hour

    Tips:

    • If palm oil is unavailable or you prefer not to use it, vegetable oil can be used as a substitute, although the dish’s traditional flavor will be slightly altered.
    • For a thicker sauce, some recipes include a spoonful of peanut butter or a small can of tomato paste.
    • Adjust the quantity of chili peppers based on your preference for spice levels.
    • To make this dish more authentic, try serving it with traditional side dishes from Angola such as funge or pirão (a dish similar to polenta).

    Enjoy your homemade Muamba de Galinha and the rich, warming flavors that it brings to your table!