Only One Recipe

Author: John Dough

  • Classic Italian Margherita Polenta

    Classic Italian Margherita Polenta

    If you’re looking for a warm, comforting dish that combines the simplicity of Italian cooking with hearty flavors, then you’ve come to the right place! Our Margherita Polenta recipe is a delightful take on traditional Italian cuisine, transforming basic ingredients into a sumptuous and satisfying meal.

    Ingredients:

    • 1 cup polenta (coarse cornmeal)
    • 4 cups water or vegetable broth
    • 1 tsp salt
    • 2 tbsp unsalted butter
    • 1/2 cup grated Parmesan cheese
    • 1 cup tomato sauce
    • 1 large ripe tomato, sliced
    • 1 ball fresh mozzarella cheese, sliced
    • Fresh basil leaves, for garnish
    • Olive oil, for drizzling
    • Salt and pepper to taste

    Instructions:

    1. Prepare the Polenta: In a large saucepan, bring the water or vegetable broth to a boil. Gradually whisk in the polenta and salt. Reduce the heat to low and continue to stir regularly for about 30 minutes, until the mixture thickens and the polenta is cooked through.
    2. Add Flavor: Once the polenta is cooked, remove it from the heat and stir in the butter until melted. Add the grated Parmesan cheese and mix well until the cheese is fully incorporated and the polenta has a creamy texture.
    3. Assemble the Margherita: Spread the warm polenta in an even layer on a serving dish. Pour the tomato sauce over the polenta and spread it with a spatula. Arrange the tomato slices and mozzarella slices on top of the sauce.
    4. Bake: Place the dish under a preheated broiler for about 5 minutes, or until the cheese is bubbly and slightly golden. Keep a close eye on it to prevent burning.
    5. Garnish and Serve: Remove the polenta from the broiler and let it cool for a couple of minutes. Then, garnish with fresh basil leaves, drizzle with olive oil, and season with salt and pepper to taste. Serve this delightful Margherita Polenta warm, and enjoy the flavors of Italy in every bite!

    Tips:

    • For an even creamier polenta, you can substitute milk for half of the water or broth called for in the recipe.
    • If you prefer a firmer polenta that you can cut into slices, pour the cooked polenta into a greased baking dish, let it set, and then cut into squares before topping with tomato sauce, cheese, and baking.
    • Leftover polenta can be refrigerated and reheated, with a little added water or milk, to restore its creamy consistency.

    This classic Italian Margherita Polenta is perfect for a cozy night in and is bound to become a favorite in your recipe collection. Buon appetito!

  • Grilled Teriyaki Chicken and Pineapple Skewers

    Grilled Teriyaki Chicken and Pineapple Skewers

    If you’re searching for a delicious grill option that combines sweet, savory, and tangy flavors, look no further than these teriyaki chicken and pineapple skewers! They’re perfect for any summer BBQ, easy to prepare, and are sure to be a hit with everyone. Let’s dive into how you can recreate this tasty dish at home.

    Ingredients:

    • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
    • 1 cup teriyaki sauce (store-bought or homemade)
    • 1 tablespoon sesame oil
    • 1 tablespoon honey
    • 2 teaspoons fresh ginger, grated
    • 2 cloves garlic, minced
    • 1 pineapple, peeled, cored and cut into 1-inch chunks
    • 1 red bell pepper, cut into 1-inch pieces
    • 1 green bell pepper, cut into 1-inch pieces
    • 1 onion, cut into 1-inch pieces
    • 1 tablespoon sesame seeds (optional, for garnish)
    • 1 tablespoon chopped cilantro or green onion (optional, for garnish)

    Instructions:

    1. In a mixing bowl, whisk together teriyaki sauce, sesame oil, honey, grated ginger, and minced garlic.
    2. Add the chicken pieces to the marinade and make sure they’re well coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes to 2 hours. This will allow the flavors to penetrate the chicken for a richer taste.
    3. While the chicken marinates, soak your wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
    4. Preheat your grill to medium-high heat.
    5. Thread the marinated chicken pieces, pineapple chunks, bell peppers, and onion onto the soaked skewers. Ensure each skewer has an even distribution of chicken and vegetables for proper cooking.
    6. Place the skewers onto the preheated grill. Cook for 5-7 minutes on each side or until the chicken is no longer pink in the center and has a nice char on the edges.
    7. While grilling, you can brush the skewers occasionally with the remaining marinade to add extra flavor and moisture.
    8. Once cooked, transfer the skewers to a platter. Let them rest for a few minutes before serving.
    9. Garnish the skewers with a sprinkle of sesame seeds and chopped cilantro or green onion if desired.

    Serving Suggestions:

    These skewers go perfectly with steamed rice, a fresh salad, or a side of grilled vegetables. For a festive touch, you can serve them with additional teriyaki sauce on the side for dipping.

    There you have it, an incredibly simple yet delicious recipe for grilled teriyaki chicken and pineapple skewers. Enjoy the unique combination of flavors and the joy of grilling outdoors!

    Tip: For an extra special touch, try making your own teriyaki sauce at home with soy sauce, sake, mirin, sugar, and a touch of ginger and garlic for a personalized twist on this classic recipe.

  • Classic Hungarian Goulash

    Hearty Hungarian Goulash

    Embark on a culinary journey to the heart of Central Europe with a steaming bowl of traditional Hungarian goulash. This stew is not only a national treasure but also a staple in Hungarian cuisine, known for its comforting qualities and rich paprika-infused flavor. Perfect for a cozy dinner, this recipe outlines how to create an authentic goulash experience at home.

    Ingredients:

    • 2 tablespoons olive oil
    • 2 medium onions, chopped
    • 2 cloves of garlic, minced
    • 2 tablespoons sweet paprika
    • 1 teaspoon caraway seeds
    • 1.5 pounds beef chuck, cut into 1-inch cubes
    • 1 large tomato, diced
    • 1 red bell pepper, diced
    • 6 cups beef broth or water
    • 2 large potatoes, peeled and cubed
    • Salt and pepper to taste
    • Fresh parsley, chopped for garnishing

    Instructions:

    1. Heat olive oil in a large pot over medium heat. Add the onions and garlic and sauté until onions are translucent.
    2. Stir in the paprika and caraway seeds, cooking for an additional minute until fragrant.
    3. Add the beef cubes, browning them on all sides which will seal in their juices and add depth to the stew.
    4. Mix in the tomato and red bell pepper, and continue to cook for a couple of minutes.
    5. Pour in the beef broth or water and bring the mixture to a boil. Reduce heat to low, cover, and simmer for about 1.5-2 hours, or until the beef is almost tender.
    6. Add the cubed potatoes to the pot and season the stew with salt and pepper. Continue to simmer until the potatoes are tender and the beef is completely cooked through.
    7. If the goulash is too thick, add more broth or water to reach your desired consistency. Adjust the seasoning if necessary.
    8. Once the stew is ready, allow it to stand for a few minutes. This helps the flavors meld together.
    9. Garnish with fresh parsley before serving warm.

    This goulash pairs wonderfully with a slice of crusty bread or traditional egg noodles. Whether for a weeknight dinner or a special occasion, this Hungarian goulash is sure to impress with its robust flavors and heartwarming essence.

  • Shrimp and Avocado Zoodle Stir-Fry

    Shrimp and Avocado Zoodle Stir-Fry

    Today’s recipe is all about combining the succulence of shrimp, the creamy texture of avocados, and the health benefits of zucchini noodles, to create a stir-fry that’s not only quick to prepare but also delicious and nutritious. Whether you’re looking for a new weeknight dinner staple or a simple meal that’ll keep you on track with your health goals, this shrimp and avocado zoodle stir-fry is a perfect choice.

    Ingredients:

    • 2 medium-sized zucchinis, spiralized
    • 1 lb (450g) shrimp, peeled and deveined
    • 1 ripe avocado, pitted and sliced
    • 2 tablespoons olive oil
    • 1 clove garlic, minced
    • 1 small red onion, thinly sliced
    • 1 red bell pepper, julienned
    • 1 yellow bell pepper, julienned
    • 1 teaspoon chili flakes (optional)
    • Salt and pepper to taste
    • Fresh cilantro for garnishing
    • Lime wedges for serving

    Instructions:

    1. Prepare your zucchini noodles using a spiralizer and set aside.
    2. Heat a large pan or wok over medium-high heat. Add 1 tablespoon of olive oil.
    3. Add the shrimp to the pan, season with salt and pepper, and cook until they are pink and opaque, about 2-3 minutes per side. Remove shrimp from the pan and set aside.
    4. In the same pan, add the remaining tablespoon of olive oil. Sauté garlic and onions until the onions are translucent.
    5. Add the julienned bell peppers and cook for another 2 minutes, until slightly softened.
    6. Return the cooked shrimp to the pan and add chili flakes if desired. Toss everything together, heating the shrimp through.
    7. Add the zucchini noodles (zoodles) and cook for 1-2 minutes or until the zoodles are tender but still al dente. Be careful not to overcook them as they can become soggy.
    8. Gently toss in the avocado slices and remove from heat to avoid overcooking the avocado.
    9. Taste and adjust seasoning according to preference.
    10. Transfer to serving plates, garnish with fresh cilantro, and serve with lime wedges on the side.

    Conclusion:

    This shrimp and avocado zoodle stir-fry is a testament to the beauty of simple, fresh ingredients and how quickly a nutritious and satisfying meal can come together. With the delectable combination of the sea’s bounty and the earth’s best produce, this dish is sure to become a favorite in your recipe repertoire.

  • Caprese Chicken Zoodle Bowl

    If you’re in the mood for something that’s both light and satisfying, flavorful yet healthy, then this Caprese Chicken Zoodle Bowl is just what you need. This dish combines the fresh, classic flavors of a Caprese salad with the wholesome goodness of zucchini noodles and the protein punch of chicken, creating a meal that is as nutritious as it is delicious. And the best part? It’s simple enough to put together in a matter of minutes!

    Ingredients:

    • 2 large zucchini, spiralized into zoodles
    • 2 boneless, skinless chicken breasts
    • Salt and pepper, to taste
    • 2 tablespoons olive oil, divided
    • 1 cup cherry tomatoes, halved
    • 8 ounces fresh mozzarella, cubed
    • Fresh basil leaves, for garnish
    • Balsamic glaze, for drizzling

    Instructions:

    1. Season the chicken breasts with salt and pepper.
    2. Heat one tablespoon of olive oil in a grill pan over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until fully cooked. The internal temperature should reach 165°F (75°C). Let the chicken rest for a few minutes and then slice it thinly.
    3. While the chicken is cooking, spiralize the zucchini into noodles using a spiralizer. If you don’t have a spiralizer, you can use a vegetable peeler to create long, thin strips.
    4. Heat the remaining olive oil in a separate pan over medium heat. Add the zoodles and sauté for 1-2 minutes, just until tender. Be careful not to overcook them as they can become soggy.
    5. In a large bowl, combine the cooked zoodles, sliced chicken, cherry tomatoes, and cubed mozzarella. Toss to mix well.
    6. Divide the mixture between bowls, garnish with fresh basil leaves, and drizzle with balsamic glaze.
    7. Serve immediately and enjoy your Caprese Chicken Zoodle Bowl!

    This dish is perfect for those who are looking for a grain-free alternative to pasta without sacrificing flavor or texture. The zoodles provide a fantastic base that pairs wonderfully with the juicy cherry tomatoes, creamy mozzarella, and the tang of the balsamic glaze. It’s a simple yet elegant meal that will leave you feeling satisfied and refreshed, perfect for a quick lunch or a light dinner.

  • Succulent Teriyaki Salmon and Asparagus

    Introduction

    Whip up a delicious and balanced meal in no time with this simple teriyaki salmon and asparagus recipe. Perfect for a nutritious weeknight dinner, this dish combines the rich flavors of teriyaki with the health benefits of salmon and the fresh crunch of asparagus.

    Ingredients

    • 4 salmon fillets (4-6 ounces each)
    • 1 lb fresh asparagus, trimmed
    • 1/4 cup soy sauce
    • 1/4 cup water
    • 2 tablespoons brown sugar
    • 1 tablespoon honey
    • 2 teaspoons minced garlic
    • 2 teaspoons fresh ginger, grated
    • 1 tablespoon cornstarch
    • 1 tablespoon cold water
    • 2 tablespoons vegetable oil
    • Sesame seeds for garnish (optional)
    • Sliced green onions for garnish (optional)

    Instructions

    1. In a small saucepan, whisk together soy sauce, water, brown sugar, honey, garlic, and ginger over medium heat. Stir continuously until the sugar has dissolved.
    2. In a small bowl, mix cornstarch with cold water until smooth. Add to saucepan and stir in to combine. Continue cooking until the sauce thickens, about 2 minutes. Remove from heat and set aside.
    3. Heat vegetable oil in a large skillet over medium-high heat. Season salmon fillets with salt and pepper to taste. Add to skillet, skin side down, and cook for about 3 minutes.
    4. Flip the salmon and add the asparagus to the skillet. Cook for an additional 4-5 minutes, until the salmon is cooked through and asparagus is tender-crisp.
    5. Pour the teriyaki sauce over the salmon and asparagus, ensuring both are well coated. Simmer for another 2 minutes, allowing the flavors to meld.
    6. Transfer the salmon and asparagus to plates. Garnish with sesame seeds and sliced green onions, if desired.

    Serving Suggestions

    Serve this tasty teriyaki salmon with steamed rice or quinoa and enjoy a wholesome and satisfying meal that captivates your taste buds.

    Nutritional Information

    Salmon is a superb source of Omega-3 fatty acids, protein, and essential vitamins. Asparagus provides fiber, antioxidants, and is low in calories, making this dish an excellent option for those watching their diet.

    Conclusion

    Combining the best of ease, health, and taste, this teriyaki salmon and asparagus recipe is sure to become a go-to for busy evenings. Bursting with sweet and savory teriyaki flavor, it’s a guaranteed crowd-pleaser that comes together in under 30 minutes!

  • Beef and Mushroom Zoodle Stir-Fry

    Beef and Mushroom Zoodle Stir-Fry

    Are you looking for a delicious, quick, and healthy meal for your busy weeknights? Look no further than this Beef and Mushroom Zoodle Stir-Fry! It’s a low-carb, nutrient-dense dish that brings together tender beef, savory mushrooms, and spiralized zucchini noodles for a mouthwatering combination. Not only does this recipe satisfy your cravings for Asian cuisine, but it’s also gluten-free and keto-friendly!

    Ingredients:

    • 2 medium zucchinis, spiralized into zoodles
    • 1 tablespoon olive oil
    • 1 pound beef sirloin, thinly sliced
    • 2 cups mushrooms, sliced
    • 1 red bell pepper, thinly sliced
    • 3 cloves of garlic, minced
    • 1-inch piece of ginger, grated
    • 3 tablespoons soy sauce (or tamari for gluten-free option)
    • 1 tablespoon oyster sauce (optional, skip for strict keto)
    • 1 tablespoon sesame oil
    • Salt and pepper to taste
    • Green onions and sesame seeds for garnish

    Instructions:

    1. Prepare the zucchini noodles using a spiralizer and set aside.
    2. Heat the olive oil in a large pan or wok over medium-high heat. Add the beef slices and stir-fry until browned. Remove the beef from the pan and set aside.
    3. In the same pan, add the mushrooms and bell pepper, and stir-fry for a few minutes until they’re tender.
    4. Add the minced garlic and grated ginger to the pan and stir-fry for another minute until fragrant.
    5. Return the beef to the pan along with the soy sauce, oyster sauce, and sesame oil. Stir to combine all the ingredients well.
    6. Add the zucchini noodles to the pan, gently tossing everything together for 2-3 minutes, just until the noodles are heated through. Be careful not to overcook the zoodles, or they will become soggy.
    7. Season with salt and pepper to taste.
    8. Remove from heat, garnish with chopped green onions and sesame seeds, and serve immediately.

    This Beef and Mushroom Zoodle Stir-Fry is not only a joy for your taste buds but also a healthy, balanced meal that will keep you full and satisfied without the heaviness of traditional noodles. Enjoy this guilt-free dish in just minutes!

    Nutritional Information:

    (Approximate values per serving):

    • Calories: 350
    • Protein: 25g
    • Fat: 22g
    • Carbohydrates: 9g
    • Fiber: 2g
    • Sugar: 4g

  • Beef and Mushroom Pie

    Classic Beef and Mushroom Pie

    There’s nothing quite like a homemade pie to bring comfort and warmth to the dinner table. Our beef and mushroom pie recipe is an instant classic, featuring tender chunks of beef, hearty mushrooms, and a thick, savory gravy, all encased in a flaky, golden pastry crust. This recipe is perfect for a cozy night in or a festive gathering with friends and family.

    Ingredients:

    • 1 tbsp olive oil
    • 1 pound beef chuck, cut into 1-inch cubes
    • 1 onion, finely chopped
    • 2 cloves garlic, minced
    • 8 ounces mushrooms, sliced
    • 2 tbsp all-purpose flour
    • 1 cup beef stock
    • 1 tsp Worcestershire sauce
    • 1 tsp fresh thyme leaves
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 1 sheet puff pastry, thawed
    • 1 egg, beaten

    Instructions:

    1. Preheat your oven to 375°F (190°C).
    2. In a large pan, heat the olive oil over medium-high heat. Add the beef chunks and brown on all sides. Remove the beef from the pan and set aside.
    3. In the same pan, add the onion and garlic and sauté until translucent. Add the mushrooms and cook until they’re softened and browned.
    4. Sprinkle the flour over the vegetables and stir to coat. Cook for a minute to remove the raw flour taste.
    5. Slowly add the beef stock, stirring continuously to avoid lumps. Add the Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer.
    6. Return the beef to the pan, cover, and let it simmer for about 1 hour, or until the beef is tender.
    7. Roll out the puff pastry on a lightly floured surface to fit the top of your pie dish with some overhang.
    8. Transfer the beef and mushroom mixture into a pie dish. Place the pastry over the filling, pressing down the edges to seal. Trim any excess pastry with a knife.
    9. Make a few slits in the pastry to allow steam to escape. Brush the top with the beaten egg to give the pie a golden finish.
    10. Bake in the preheated oven for 25 to 30 minutes, or until the pastry is puffed and golden brown.
    11. Let the pie cool slightly before serving. Enjoy your homemade beef and mushroom pie with a side of mashed potatoes or your favorite vegetables for a complete meal.

    This beef and mushroom pie will be sure to satisfy your comfort food cravings with its rich flavors and satisfying textures. Perfect for a weekend dinner or a special occasion, it’s a dish that’s sure to impress. Bon appétit!

  • Fresh Margherita Zoodle Salad – A Light & Tasty Delight

    Fresh Margherita Zoodle Salad – A Light & Tasty Delight

    Preparation time: 10 minutes | Cooking time: 0 minutes | Total time: 10 minutes

    Dive into a bowl of freshness with this Margherita Zoodle Salad, offering a healthful take on the classic flavors of a Margherita pizza without the carbs. This vibrant dish combines zucchini noodles with tomatoes, mozzarella, and basil, all tossed in a light homemade dressing.

    Ingredients:

    • 2 medium zucchinis, spiralized into noodles
    • 1 cup cherry tomatoes, halved
    • 8 oz fresh mozzarella balls (bocconcini), halved
    • 1/2 cup fresh basil leaves, roughly torn
    • 1/4 cup extra-virgin olive oil
    • 2 tablespoons balsamic vinegar
    • 1 garlic clove, minced
    • Salt and pepper to taste
    • Optional: Red pepper flakes for a bit of heat

    Instructions:

    1. Start by preparing your zucchini noodles using a spiralizer or a vegetable peeler. If you’re using a vegetable peeler, continue peeling the zucchini into long ribbons to mimic the shape of noodles.
    2. Transfer the zoodles to a large bowl. Add the halved cherry tomatoes, mozzarella balls, and torn basil leaves.
    3. In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, minced garlic, salt, and pepper to create the dressing.
    4. Pour the dressing over the zoodle mixture and gently toss to combine, ensuring that the zoodles are well-coated with the dressing.
    5. If desired, sprinkle with red pepper flakes to introduce a spicy kick to the salad.
    6. Let the salad sit for a few minutes to allow the flavors to meld. For best results, you can also refrigerate the salad for about 30 minutes prior to serving, as this will give more time for the zoodles to absorb the dressing.
    7. Taste and adjust the seasoning if necessary. Serve chilled or at room temperature.

    Notes:
    If you’d like a more substantial meal, you can add grilled chicken or shrimp to the salad. This can still be accomplished within the preparation time if you use pre-cooked ingredients. For a vegan version, omit the mozzarella and add your favorite plant-based cheese or some avocado for creaminess.

    Savor the simplicity and freshness of this Margherita Zoodle Salad as a stand-alone meal or as a side to your favorite entrées. Healthy eating doesn’t mean compromising on flavor!

  • Shrimp and Spinach Zoodle Bowl

    If you’re in the mood for something light, healthy, and quick to prepare, then this Shrimp and Spinach Zoodle Bowl is the perfect dish for you. It swaps out traditional pasta for zucchini noodles, also known as ‘zoodles,’ creating a low-carb, gluten-free base that’s both nutritious and delicious. The succulent shrimp pair beautifully with the fresh spinach, while a touch of lemon adds just the right amount of zest to the mix. This dish can be prepared in less than 20 minutes, making it a wonderful choice for a busy weeknight dinner or a leisurely weekend lunch.

    Ingredients

    • 2 large zucchinis, spiralized into noodles
    • 1 tablespoon olive oil
    • 1 pound of shrimp, peeled and deveined
    • 2 cloves garlic, minced
    • 2 cups fresh baby spinach
    • 1 lemon, juiced
    • Salt and pepper, to taste
    • Red pepper flakes, optional for heat
    • Grated Parmesan cheese, for garnish
    • Fresh parsley, chopped for garnish

    Instructions

    1. Heat the olive oil in a large skillet over medium heat. Once hot, add the minced garlic and sauté for about 30 seconds or until fragrant.
    2. Add the shrimp to the skillet and cook until they are pink and opaque, usually about 2-3 minutes per side. Remove the shrimp from the skillet and set them aside.
    3. In the same skillet, add the spiralized zucchini noodles. Sauté for 2-3 minutes or until they begin to soften. You want the zoodles to remain a bit crisp, not mushy.
    4. Add the baby spinach to the skillet with the zoodles and stir until the spinach begins to wilt, which should take about 1-2 minutes.
    5. Return the cooked shrimp to the skillet, and add the lemon juice. Toss everything to combine and heat through. Season with salt and pepper to taste and add red pepper flakes if desired.
    6. Divide the mixture into bowls, garnish with grated Parmesan cheese and fresh parsley before serving.

    This Shrimp and Spinach Zoodle Bowl is an incredibly versatile dish, allowing you to customize it in various ways. For example, you can add cherry tomatoes for a pop of color, swap the shrimp for chicken for a different protein, or sprinkle nuts on top for added crunch.

    Nutritious yet indulgent, this zoodle bowl is a fantastic way to enjoy a low-carb meal without skimping on flavor. So, the next time you’re craving pasta but want something lighter, give this shrimp and spinach masterpiece a twirl on your fork!