Cookbook

Japanese Miso Salmon Bowl

Japanese · 40 min · fish · pescatarian, dairy-free, high-protein

Ingredients & steps ↓

• 4 (6 oz each) Salmon fillets
• 3 tbsp White miso paste
• 2 tbsp Soy sauce
• 2 tbsp Mirin (sweet rice wine)
• 1 tbsp Rice vinegar
• 1 tsp Honey
• 1 tsp Sesame oil
• 4 cups Cooked Japanese rice
• 2 stalks Green onions
• 1 tbsp Sesame seeds

1. Prepare the miso glaze: In a small bowl, whisk together miso paste, soy sauce, mirin, rice vinegar, honey, and sesame oil.
2. Marinate the salmon: Place the salmon fillets in a shallow dish and coat with half of the miso glaze. Let sit for 10 minutes.
3. Cook the salmon: Heat a non-stick skillet over medium heat. Cook the salmon for about 4-5 minutes per side, or until cooked through and caramelized.
4. Prepare the rice bowls: Divide the cooked rice among 4 bowls.
5. Assemble the bowls: Top each bowl of rice with a cooked salmon fillet.
6. Garnish: Slice green onions and sprinkle over the salmon along with sesame seeds.
7. Serve immediately: Enjoy your flavorful Japanese miso salmon bowls.

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Japanese Miso Salmon with Stir-Fried Vegetables

Japanese · 40 min · fish · pescatarian, dairy-free, high-protein

Ingredients & steps ↓

• 4 pieces (6 oz each) Salmon fillets
• 3 tbsp White miso paste
• 2 tbsp Soy sauce
• 1 tbsp Honey
• 1 tsp Sesame oil
• 2 tbsp Olive oil
• 2 cups Broccoli florets
• 1 cup each, sliced Bell peppers (red and yellow)
• 2 medium, sliced Carrots
• 3 stalks, sliced Green onions
• 1 tbsp Sesame seeds

1. In a small bowl, whisk together miso paste, soy sauce, honey, and sesame oil to create the marinade.
2. Place salmon fillets in a shallow dish and coat with the miso marinade. Let sit for 10 minutes.
3. Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add broccoli, bell peppers, and carrots. Stir-fry for about 8-10 minutes until vegetables are tender-crisp.
4. While vegetables cook, heat a separate non-stick pan over medium heat. Remove salmon from marinade and cook for 4-5 minutes per side, or until cooked through and slightly caramelized.
5. Serve the salmon over the sautéed vegetables, garnished with sliced green onions and sesame seeds.
6. Optional: drizzle additional soy sauce or sesame oil for extra flavor.

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Japanese Mushroom & Salmon Rice Bowl

Japanese · 40 min · fish · pescatarian, dairy-free, high-protein

Ingredients & steps ↓

• 4 (6 oz each) Fresh salmon fillets
• 2 cups Short-grain Japanese rice
• 3 cups Mixed mushrooms (shiitake, enoki, shiitake)
• 1/4 cup Soy sauce
• 2 tbsp Mirin (sweet rice wine)
• 1 tbsp Sesame oil
• 3 Garlic cloves, minced
• 4 Green onions, sliced
• 2 tsp Sesame seeds
• to taste Salt & pepper

1. Cook the rice: Rinse rice thoroughly and cook in a pot with 2 1/2 cups water until tender, about 20 minutes. Keep warm.
2. Prepare the salmon: Season the salmon fillets with salt and pepper. In a skillet over medium heat, add 1 tbsp sesame oil and cook salmon for about 4-5 minutes per side until cooked through. Remove and set aside.
3. Sauté the mushrooms: In the same skillet, add a little more sesame oil if needed, then sauté garlic for 30 seconds. Add mushrooms and cook until tender, about 5 minutes.
4. Make the sauce: In a small bowl, mix soy sauce and mirin. Add to the mushrooms and cook for another 2 minutes to combine flavors.
5. Assemble bowls: Flake the cooked salmon into bite-sized pieces. Divide rice into 4 bowls, top with sautéed mushrooms and salmon.
6. Garnish: Sprinkle sliced green onions and sesame seeds over each bowl. Serve immediately.

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Japanese Salmon & Cabbage Lettuce Wraps

Japanese · 30 min · fish · pescatarian, dairy-free, keto, low-carb

Ingredients & steps ↓

• 4 oz per wrap Fresh salmon fillet
• 1 cup shredded Green cabbage
• 8 leaves Iceberg lettuce leaves
• 2 tbsp Soy sauce
• 1 tsp Sesame oil
• 1 tsp Rice vinegar
• 1 inch piece Fresh ginger
• 2 stalks Green onion
• 1 tbsp Sesame seeds
• to taste Salt and pepper

1. Preheat a skillet over medium heat. Season the salmon with salt, pepper, and a splash of soy sauce.
2. Cook the salmon for 4-5 minutes per side until flaky. Remove from heat and let cool slightly.
3. While the salmon cools, thinly slice the green onion and grate the ginger.
4. In a small bowl, mix soy sauce, rice vinegar, sesame oil, ginger, and half of the green onion to make a quick dressing.
5. Flake the cooked salmon into bite-sized pieces and toss with half of the dressing.
6. Prepare the cabbage by shredding it finely. Wash and dry the lettuce leaves.
7. To assemble, place a lettuce leaf on a plate, add some shredded cabbage, top with salmon, and sprinkle with sesame seeds and remaining green onion.
8. Serve immediately as a fresh, light wrap.

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Japanese Salmon & Spinach Stir-Fry (Keto-Friendly)

Japanese · 40 min · fish · pescatarian, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 4 (6 oz each) Salmon fillets
• 4 cups Fresh spinach
• 1/4 cup Soy sauce (gluten-free if desired)
• 2 tbsp Sesame oil
• 3 Garlic cloves
• 1 inch piece Ginger
• 2 stalks Green onions
• to taste Salt
• to taste Black pepper

1. Pat the salmon fillets dry and season with a pinch of salt and pepper.
2. Heat 1 tablespoon of sesame oil in a large skillet over medium heat.
3. Add the salmon fillets skin-side down and cook for 4-5 minutes until golden; flip and cook another 3-4 minutes until cooked through. Remove from skillet and set aside.
4. In the same skillet, add minced garlic and grated ginger; sauté for 30 seconds until fragrant.
5. Add soy sauce and stir to combine, then add fresh spinach and cook until wilted, about 2-3 minutes.
6. Return the salmon to the skillet, gently pressing into the spinach and sauce, cooking for another 2 minutes to reheat.
7. Chop green onions and sprinkle over the top before serving.

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Japanese Salmon and Spinach Stir-Fry

Japanese · 30 min · fish · pescatarian, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 4 (6 oz each) Salmon fillets
• 4 cups Fresh spinach
• 3 Garlic cloves
• 1/4 cup Soy sauce
• 2 tbsp Sesame oil
• 1 tbsp Vegetable oil
• 2 tsp Sesame seeds
• 2 stalks Green onions

1. Pat the salmon fillets dry and cut into 2-inch pieces.
2. Mince the garlic cloves and chop the green onions.
3. Heat vegetable oil in a large skillet over medium-high heat.
4. Add salmon pieces and cook for 3-4 minutes per side until golden and cooked through; remove and set aside.
5. In the same skillet, add garlic and cook for 30 seconds until fragrant.
6. Add spinach and cook for 2-3 minutes until wilted.
7. Return salmon to the skillet, add soy sauce and sesame oil, and toss gently to combine; cook for another 2 minutes.
8. Sprinkle with sesame seeds and chopped green onions before serving.

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Japanese Seaweed & Tofu Stir-Fry

Japanese · 40 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 14 oz Firm tofu
• 2 tbsp Dried wakame seaweed
• 3 tbsp Soy sauce
• 2 tbsp Sesame oil
• 3 Garlic cloves
• 3 Green onions
• 1 large Carrot
• 1 Bell pepper
• 4 cups Cooked jasmine rice
• 1 tbsp Sesame seeds

1. Rehydrate dried wakame seaweed in warm water for 5 minutes, then drain and chop roughly.
2. Cut the tofu into bite-sized cubes and pat dry with paper towels.
3. Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add tofu and cook until golden brown on all sides, about 8 minutes. Remove and set aside.
4. In the same skillet, add minced garlic, sliced carrot, and sliced bell pepper. Stir-fry for 5 minutes until vegetables are tender.
5. Add rehydrated wakame and cooked tofu back into the skillet. Pour in soy sauce and remaining tablespoon of sesame oil. Stir well and cook for another 5 minutes.
6. Meanwhile, reheat jasmine rice if needed. Serve stir-fry over rice, garnished with chopped green onions and sesame seeds.

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Japanese Shirataki Noodle Breakfast Stir-Fry

Japanese · 20 min · vegetarian, dairy-free, keto, low-carb

Ingredients & steps ↓

• 200g Shirataki noodles (konjac noodles)
• 4 large Eggs
• 3 stalks Green onions
• 2 tbsp Soy sauce (tamari for gluten-free)
• 1 tbsp Sesame oil
• 2 cloves Garlic
• 1 tbsp Vegetable oil
• to taste Salt and pepper

1. Drain and rinse the shirataki noodles thoroughly under cold water, then set aside.
2. In a large skillet or wok, heat vegetable oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
3. Add the shirataki noodles to the skillet, stir-frying for 2-3 minutes to dry and heat through.
4. Push noodles to one side of the pan. Crack eggs into the empty side and scramble gently until just set.
5. Mix the scrambled eggs into the noodles, then add soy sauce and sesame oil, stirring to combine evenly.
6. Slice green onions and sprinkle over the stir-fry, cooking for another minute.
7. Season with salt and pepper to taste, then serve hot.

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Japanese Spinach and Mushroom Miso Omelette

Japanese · 20 min · vegetarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

• 8 large Eggs
• 2 cups Fresh spinach
• 1 cup Shiitake mushrooms
• 2 tbsp Miso paste
• 1 tbsp Sesame oil
• to taste Salt
• to taste Black pepper
• 2 stalks Green onions

1. Wash the spinach, mushrooms, and green onions thoroughly. Slice the mushrooms and chop the green onions finely.
2. In a small bowl, whisk the eggs with a pinch of salt and pepper. Mix in the miso paste until well combined.
3. Heat sesame oil in a non-stick skillet over medium heat. Add the mushrooms and cook for 2-3 minutes until tender.
4. Add the spinach to the skillet and cook until wilted, about 1-2 minutes.
5. Pour the egg mixture over the vegetables in the skillet, spreading evenly. Cover and cook on low heat for about 5 minutes until the eggs are set.
6. Gently fold the omelette in half or serve flat, garnished with chopped green onions.
7. Serve hot, optionally with a side of sliced avocado for extra fats.

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Japanese Tamago Wraps with Avocado and Smoked Salmon

Japanese · 20 min · fish · pescatarian, keto, low-carb

Ingredients & steps ↓

• 4 large Eggs
• 1 large Avocado
• 4 slices Smoked Salmon
• 4 tbsp Cream Cheese
• 4 sheets Nori Sheets (Seaweed)
• to taste Salt
• to taste Pepper

1. 1. Beat the eggs with a pinch of salt and pepper. Scramble or make thin omelet sheets in a non-stick pan, then set aside.
2. 2. Slice the avocado thinly and lay out the smoked salmon slices.
3. 3. Spread a tablespoon of cream cheese on each omelet sheet.
4. 4. Place slices of avocado and smoked salmon on one edge of each omelet sheet.
5. 5. Roll each omelet sheet tightly around the fillings to form a wrap.
6. 6. Wrap each roll with a nori sheet to secure and add flavor.
7. 7. Slice the wraps into bite-sized pieces if desired, and serve immediately.
8. 8. Optional: serve with a side of chopped fresh cucumber or a small salad.

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Japanese Tamago Wraps with Spinach and Mushrooms (Keto Friendly)

Japanese · 25 min · vegetarian, dairy-free, keto, low-carb

Ingredients & steps ↓

• 8 large Eggs
• 2 cups Fresh spinach
• 1 cup sliced Mushrooms (shiitake or button)
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

1. In a bowl, beat the eggs with a pinch of salt and pepper until well combined.
2. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
3. Add sliced mushrooms and cook until tender, about 3-4 minutes.
4. Add spinach to the skillet and cook until wilted, about 1-2 minutes. Remove the mixture from the skillet and set aside.
5. In the same skillet, pour half of the beaten eggs and cook until just set, about 2 minutes.
6. Spread half of the cooked spinach and mushroom mixture over the eggs, then carefully roll into a wrap or omelette shape.
7. Repeat with remaining eggs and filling to make a second wrap.
8. Slice each wrap into 2-3 pieces and serve warm.

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Japanese Tuna & Cucumber Rice Bowl

Japanese · 30 min · fish · pescatarian, dairy-free

Ingredients & steps ↓

• 2 cups Cooked sushi rice
• 1 can (5 oz) Canned tuna in water
• 1 large Cucumber
• 2 tbsp Soy sauce
• 1 tbsp Mayonnaise
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 1 tsp Sesame seeds

1. Cook the sushi rice according to package instructions and let it cool slightly.
2. While rice is cooking, peel and thinly slice the cucumber.
3. In a bowl, mix canned tuna with mayonnaise, soy sauce, rice vinegar, and sesame oil to create the tuna mixture.
4. Divide the warm rice into four bowls.
5. Top each bowl with the tuna mixture and sliced cucumber.
6. Sprinkle sesame seeds over each bowl for garnish.
7. Serve immediately for a fresh, flavorful lunch.

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Japanese Vegetable Tempura Bowl

Japanese · 35 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 2 medium Carrots
• 1 large Sweet Potatoes
• 200g Green Beans
• 2 cups Vegetable Oil
• 1 cup All-purpose Flour
• 1/2 cup Cornstarch
• 1 cup Cold Sparkling Water
• 4 cups Cooked Rice
• 1/4 cup Soy Sauce
• 2 tbsp Sesame Seeds
• 3 stalks Scallions

1. Prepare the vegetables: peel and slice carrots and sweet potatoes into thin strips, trim the ends of green beans.
2. In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).
3. Make the tempura batter by whisking together flour, cornstarch, and cold sparkling water until smooth.
4. Dip the vegetables into the batter, allowing excess to drip off, then carefully fry in hot oil until golden and crispy (about 3-4 minutes).
5. Remove tempura from oil and drain on paper towels.
6. Warm cooked rice in a large bowl, then top with tempura vegetables.
7. Drizzle soy sauce over the bowl, sprinkle with sesame seeds and chopped scallions.
8. Serve immediately for a crispy, flavorful vegetarian Japanese lunch.

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Japanese Vegetable Udon Noodle Bowl

Japanese · 35 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 400g udon noodles
• 2 medium carrots
• 2 medium zucchini
• 1 large green bell pepper
• 200g mushrooms (shiitake or button)
• 4 tbsp soy sauce
• 2 tbsp sesame oil
• 4 cups vegetable broth
• 4 stalks green onions
• 2 tbsp toasted sesame seeds

1. Bring a large pot of water to a boil and cook the udon noodles according to package instructions. Drain and set aside.
2. Meanwhile, julienne the carrots, zucchini, and bell pepper. Slice the mushrooms.
3. In a large wok or skillet, heat sesame oil over medium heat. Add the carrots, zucchini, bell pepper, and mushrooms. Stir-fry for about 5-7 minutes until vegetables are tender.
4. Add the vegetable broth and soy sauce to the wok. Bring to a simmer.
5. Add the cooked udon noodles to the broth and vegetables. Toss gently to combine and heat through for about 2-3 minutes.
6. Slice the green onions and sprinkle over the bowl along with toasted sesame seeds.
7. Serve hot, garnished with additional green onions if desired.

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Japanese Vegetable and Shrimp Stir-Fry with Rice

Japanese · 40 min · shrimp · pescatarian, dairy-free, high-protein

Ingredients & steps ↓

• 2 cups Long-grain white rice
• 1 pound Large shrimp, peeled and deveined
• 2 (medium) Bell peppers (red, yellow)
• 2 cups Broccoli florets
• 2 medium Carrots
• 1/4 cup Soy sauce
• 2 tablespoons Sesame oil
• 3 cloves Garlic cloves
• 1 inch piece Fresh ginger
• 3 stalks Green onions
• 2 tablespoons Vegetable oil
• to taste Salt
• to taste Black pepper

1. Cook the rice according to package instructions; set aside and keep warm.
2. Prepare the vegetables by slicing bell peppers and carrots into thin strips; cut broccoli into bite-sized florets. Mince garlic and ginger, chop green onions.
3. In a large skillet or wok, heat vegetable oil over medium-high heat. Add garlic and ginger; sauté for 30 seconds until fragrant.
4. Add shrimp to the skillet; cook for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
5. In the same skillet, add bell peppers, carrots, and broccoli; stir-fry for 5-7 minutes until vegetables are tender-crisp.
6. Return shrimp to the skillet, add soy sauce and sesame oil; stir well to combine and heat through for 2 minutes.
7. Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped green onions.
8. Serve the stir-fry over the cooked rice.

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Japanese Vegetarian Sushi Bowl

Japanese · 30 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 2 cups Cooked Sushi Rice
• 4 sheets Nori Sheets
• 1 large Cucumber
• 1 large Avocado
• 2 medium Carrots
• 200g Tofu (firm)
• 1/4 cup Soy Sauce
• 2 tbsp Sesame Seeds
• to taste Pickled Ginger

1. Cook the sushi rice according to package instructions and let it cool slightly.
2. Slice the tofu into small cubes and pan-fry until golden brown, about 5-7 minutes.
3. Julienne the cucumber and carrots into thin strips.
4. Slice the avocado thinly and set aside.
5. Lay a sheet of nori on a clean surface and spread a thin layer of rice over it, leaving about an inch at the top edge.
6. Arrange tofu, cucumber, carrots, and avocado on the rice sheet. Roll tightly to form a sushi roll, then cut into bite-sized pieces.
7. Serve the sushi pieces on bowls, drizzle with soy sauce, sprinkle with sesame seeds, and add pickled ginger on the side.

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Jeyuk Bokkeum Spicy Pork Stir-Fry

Korean · 30 min · pork · dairy-free, low-carb

Ingredients & steps ↓

• 1.5 lb thinly sliced pork shoulder
• 3 tbsp gochujang
• 1 tbsp gochugaru chili flakes
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 medium onion, sliced
• 4 cloves garlic cloves, minced
• 1 tsp ginger, grated
• 3 stalks green onions
• 1 tbsp toasted sesame oil

1. Mix gochujang, gochugaru, soy sauce, sugar, garlic, and ginger into a marinade.
2. Toss the pork in the marinade and rest 15 minutes.
3. Heat a wok over high heat with a little oil until smoking.
4. Add pork and onion and stir-fry 6 minutes until the pork is cooked and caramelized.
5. Add sesame oil and green onions and toss 1 minute.
6. Serve over rice with lettuce leaves for wrapping.

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Jok Moo (Thai Pork Rice Porridge)

Thai · 20 min · pork · dairy-free

Ingredients & steps ↓

• 2 cups cooked jasmine rice
• 8 oz ground pork
• 5 cups chicken stock
• 1 tbsp fresh ginger, julienned
• 3 cloves garlic, minced
• 2 eggs
• 3 green onions, sliced
• 1/2 tsp white pepper
• 1 tbsp soy sauce

1. Mix ground pork with the minced garlic, white pepper, and 1 tsp soy sauce; roll into small 1-inch meatballs.
2. Bring chicken stock to a boil in a large pot, then add the cooked rice and simmer 10 minutes until the grains break down into a loose porridge.
3. Drop the pork meatballs into the simmering porridge and cook 4 to 5 minutes until firm and cooked through to 160F.
4. Stir in the remaining soy sauce and the julienned ginger.
5. Crack an egg into each serving bowl, ladle the boiling porridge over it to poach softly, and top with green onions and extra white pepper.

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Juicy Lucy Cheese-Stuffed Burger

American · 40 min · beef · high-protein

Ingredients & steps ↓

• 2 lb ground chuck, 80/20
• 8 American cheese slices
• 4 hamburger buns
• 1 yellow onion
• 1/2 cup dill pickle chips
• 2 tbsp unsalted butter
• 2 tsp kosher salt
• 1 tsp black pepper

1. Divide the beef into eight 4-oz balls and flatten each between sheets of parchment into a thin 5-inch round.
2. Fold two cheese slices into a small square and set it in the middle of four of the rounds, leaving a clear 1-inch border of bare meat.
3. Top with the remaining rounds and pinch the borders together hard, then roll the sealed edge inward and smooth it with your palm. Any gap is a blowout, and molten cheese in a hot pan is the failure mode of this burger.
4. Season the outsides only, and press a dimple into the top of each. Chill 15 minutes so the seal firms up.
5. Cook in a cast-iron skillet over medium — not high — heat, about 375F, for 5 to 6 minutes per side. Flip once and gently; the lower heat gives the cheese time to melt before the outside burns.
6. Check 160F in the meat, avoiding the molten core, which will read much hotter and tell you nothing.
7. Toast the buttered buns in the same pan. Rest the burgers 5 full minutes before serving, or the first bite is a mouthful of scalding cheese. Serve with raw onion and pickles.

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Kansas City Baby Back Ribs

Bbq · 300 min · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

• 2 racks baby back ribs
• 1/2 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp kosher salt
• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar

1. Pull the membrane from the back of each rack and pat dry.
2. Mix the brown sugar, paprika, garlic powder and salt, and coat both racks.
3. Smoke or bake at 275°F for 3 hours, spritzing with the vinegar every 45 minutes.
4. Wrap in foil with a splash of vinegar and cook 1 hour more until tender.
5. Unwrap, brush with barbecue sauce and cook 20 minutes to set the glaze.
6. Rest 10 minutes, then cut between the bones.

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Katsu Sando

Japanese · 30 min · pork · high-protein

Ingredients & steps ↓

• 2 pork loin cutlets
• 1.5 cups panko breadcrumbs
• 0.25 cup all-purpose flour
• 1 eggs
• 8 slices milk bread (shokupan)
• 4 tbsp tonkatsu sauce
• 3 tbsp japanese mayonnaise
• 0.15 head green cabbage
• 2 cups neutral frying oil

1. Pound cutlets thin, season, then coat in flour, beaten egg and panko.
2. Fry in 340F oil 3-4 minutes per side until golden and cooked to 145F; drain and rest.
3. Shred cabbage very finely and toss with a little of the mayonnaise.
4. Spread the bread slices with mayonnaise and tonkatsu sauce.
5. Brush each cutlet with tonkatsu sauce, sandwich with cabbage between the bread.
6. Trim the crusts and cut each sandwich in half to show the cross-section.

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Kenyan Chapati Beef Wrap

African · 40 min · beef · dairy-free, high-protein

Ingredients & steps ↓

• 1 lb ground beef
• 4 chapati flatbread
• 1 yellow onion
• 2 roma tomato
• 1 carrot
• 1 tbsp curry powder
• 1/4 bunch fresh cilantro
• 2 tbsp vegetable oil

1. Brown the ground beef in oil over medium-high 6 minutes, breaking it up, then drain excess fat.
2. Add chopped onion and cook 4 minutes, then stir in curry powder and bloom 1 minute.
3. Add chopped tomatoes and grated carrot and simmer 8 minutes until saucy and thick.
4. Season with salt and fold in chopped cilantro.
5. Warm the chapatis in a dry pan 30 seconds per side.
6. Spoon the beef into each chapati and roll into a wrap.

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Kerala Prawn Curry

Indian · 35 min · shrimp · pescatarian, gluten-free, keto, low-carb

Ingredients & steps ↓

• 1 lb raw shrimp, peeled
• 1 1/4 cups coconut milk
• 6 shallots
• 1 sprig curry leaves
• 1/2 tsp ground turmeric
• 2 tsp kashmiri chili powder
• 1 tbsp ginger-garlic paste
• 1 tsp tamarind paste
• 2 tbsp coconut oil

1. Heat coconut oil over medium, add curry leaves and sliced shallots, cook 5 minutes until soft.
2. Add ginger-garlic paste, turmeric and chili powder; cook 1 minute.
3. Pour in coconut milk with 1/4 cup water and the tamarind, and simmer 5 minutes.
4. Add shrimp and cook 4-5 minutes just until pink and opaque.
5. Season with salt and rest off heat 2 minutes before serving.

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Keto Indian Masala Egg Muffins

Indian · 25 min · vegetarian, keto, low-carb

Ingredients & steps ↓

• 8 large Eggs
• 1 cup, chopped Spinach
• 1 small, finely chopped Onion
• 1, finely chopped Green chili
• 1 teaspoon, grated Ginger
• 1 teaspoon Garam Masala
• 1/2 teaspoon Turmeric powder
• to taste Salt
• 1/4 teaspoon Black pepper
• 1/2 cup Cheddar cheese, shredded

1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line with silicone muffin cups.
2. In a mixing bowl, whisk the eggs until well combined. Add salt, pepper, turmeric, garam masala, and grated ginger. Mix well.
3. Stir in chopped spinach, onions, green chili, and shredded cheese until evenly distributed.
4. Pour the egg mixture into the prepared muffin cups, filling about 3/4 full.
5. Bake in the preheated oven for 12-15 minutes, or until the muffins are set and lightly golden on top.
6. Remove from oven and let cool slightly before removing from the tin.
7. Serve warm, garnished with extra green chili or herbs if desired.

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Keto Indian Spiced Egg & Spinach Wraps

Indian · 30 min · vegetarian, keto, low-carb

Ingredients & steps ↓

• 8 large Eggs
• 4 cups Fresh spinach
• 2 tbsp Ghee or coconut oil
• 1 tsp Garam masala
• 1/2 tsp Turmeric powder
• 1/4 tsp Chili powder
• to taste Salt
• to taste Black pepper
• 8 large leaves Low-carb collard green or lettuce leaves

1. In a bowl, beat the eggs with salt, pepper, turmeric, garam masala, and chili powder.
2. Heat ghee or coconut oil in a large skillet over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes.
3. Pour the beaten eggs into the skillet with spinach, stirring gently to combine. Cook until eggs are just set, about 5-7 minutes.
4. Warm the collard green or lettuce leaves slightly to make them pliable. Spoon the egg and spinach mixture onto each leaf.
5. Roll up each leaf to form wraps. Serve immediately or wrap in foil for on-the-go breakfast.

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Keto Indian Spinach & Egg Breakfast Wraps

Indian · 25 min · vegetarian, keto, low-carb

Ingredients & steps ↓

• 8 large Eggs
• 4 cups Fresh spinach
• 2 tbsp Ghee or butter
• 1, finely chopped Green chili
• 1 tsp Garam masala
• to taste Salt
• to taste Black pepper
• 4 large Low-carb wraps or lettuce leaves
• 2 tbsp, chopped Fresh cilantro (optional)

1. In a large bowl, beat the eggs with salt, pepper, and garam masala.
2. Heat ghee or butter in a skillet over medium heat. Add chopped green chili and sauté for 30 seconds.
3. Add the spinach to the skillet and cook until wilted, about 2-3 minutes.
4. Pour the beaten eggs into the skillet, stirring gently to combine with spinach and chili. Cook until eggs are set, about 4-5 minutes.
5. While eggs are cooking, warm the low-carb wraps or prepare lettuce leaves for wrapping.
6. Divide the egg and spinach mixture among the wraps or lettuce leaves, sprinkle with cilantro if using, and roll up to serve.
7. Serve immediately for a warm, savory breakfast.

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Keto Indian Spinach & Egg Stir-Fry

Indian · 20 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓

• 8 large Eggs
• 4 cups Fresh spinach
• 2 tbsp Ghee or coconut oil
• 1 inch piece Ginger
• 1 Green chili
• 1 tsp Turmeric powder
• 1/2 tsp Cumin seeds
• to taste Salt

1. Heat ghee or coconut oil in a large skillet over medium heat.
2. Add cumin seeds and let them sizzle for 30 seconds.
3. Add chopped ginger and green chili; sauté for 1 minute.
4. Add fresh spinach and cook until wilted, about 2-3 minutes.
5. Crack the eggs directly into the skillet, season with salt, and scramble gently.
6. Cook until eggs are set and fully cooked, about 3-4 minutes.
7. Serve hot, garnished with additional spices if desired.

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Keto Italian Chicken & Cauliflower Rice Bowl

Italian · 35 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 4 pieces (about 1.5 lbs) boneless, skinless chicken breasts
• 4 cups cauliflower florets
• 3 tbsp olive oil
• 3 garlic cloves
• 1 cup cherry tomatoes
• 1/4 cup fresh basil
• 1 cup mozzarella cheese, shredded
• 1 tsp Italian seasoning
• to taste salt and pepper

1. Dice the chicken breasts into bite-sized pieces, season with salt, pepper, and Italian seasoning.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken until browned and cooked through, about 8-10 minutes. Remove and set aside.
3. In the same skillet, add another tablespoon of olive oil. Mince the garlic and sauté until fragrant, about 30 seconds.
4. Add the cauliflower florets to the skillet, cook for 8-10 minutes until tender, stirring occasionally. Use a wooden spoon or potato masher to rice the cauliflower for a finer texture if desired.
5. Stir in the cooked chicken, cherry tomatoes (halved), and chopped basil. Cook for another 2-3 minutes to combine flavors.
6. Sprinkle shredded mozzarella over the mixture and cover the skillet for 2 minutes until cheese melts.
7. Serve hot, garnished with additional basil if desired.

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Keto Italian Chicken & Spinach Bowl

Italian · 35 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 4 pieces (about 1.5 lbs) Boneless, skinless chicken breasts
• 8 cups Fresh spinach
• 3 tbsp Olive oil
• 4 cloves Garlic cloves
• 1/2 cup Grated Parmesan cheese
• to taste Salt
• to taste Black pepper
• 1/4 tsp Red pepper flakes (optional)

1. Season the chicken breasts with salt, pepper, and red pepper flakes.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken until browned and cooked through, about 6-7 minutes per side. Remove and let rest.
3. In the same skillet, add the remaining 2 tablespoons of olive oil. Add minced garlic and sauté for 30 seconds until fragrant.
4. Add the spinach to the skillet and cook until wilted, about 3-4 minutes.
5. Slice the cooked chicken breasts into strips. Return to the skillet and toss with the spinach and garlic mixture.
6. Sprinkle with grated Parmesan cheese and toss to combine. Adjust seasoning if needed.
7. Divide the mixture into four bowls and serve immediately.

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Keto Italian Chicken & Zucchini Noodle Bowl

Italian · 35 min · chicken · keto, low-carb, high-protein

Ingredients & steps ↓

• 4 pieces (about 1.5 lbs) boneless, skinless chicken breasts
• 4 large zucchini
• 3 tbsp olive oil
• 4 garlic cloves
• 1 cup cherry tomatoes
• 1/4 cup fresh basil
• 1/4 cup parmesan cheese, grated
• to taste salt
• to taste black pepper

1. Slice the chicken breasts into thin strips and season with salt and pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken strips and cook until browned and cooked through, about 7-8 minutes. Remove and set aside.
3. While chicken cooks, spiralize the zucchini into noodles using a spiralizer or julienne peeler.
4. In the same skillet, add another tablespoon of olive oil. Mince garlic and sauté for 30 seconds until fragrant.
5. Add cherry tomatoes to the skillet and cook until they start to burst, about 3-4 minutes.
6. Add zucchini noodles to the skillet and cook for 2-3 minutes until just tender. Return chicken to the skillet and toss to combine.
7. Remove from heat, stir in chopped basil, and sprinkle with grated parmesan cheese.
8. Serve immediately, garnished with additional basil if desired.

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Keto Italian Chicken Lettuce Wraps

Italian · 35 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 1 lb Boneless, skinless chicken breasts
• 2 tbsp Olive oil
• 3 Garlic cloves
• 1 cup Cherry tomatoes
• 1/4 cup Fresh basil leaves
• 8 large Romaine lettuce leaves
• 1/4 cup Parmesan cheese (optional)
• to taste Salt
• to taste Black pepper

1. Dice the chicken breasts into small, bite-sized pieces.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken and cook until browned and cooked through, about 8-10 minutes. Season with salt and pepper.
3. While the chicken cooks, mince the garlic and halve the cherry tomatoes.
4. Add the garlic to the skillet with the chicken and cook for 1 minute until fragrant.
5. Add cherry tomatoes to the skillet and cook for another 2-3 minutes until they soften slightly.
6. Chop basil leaves and stir into the chicken mixture. Remove from heat.
7. Scoop the cooked chicken mixture onto each lettuce leaf, top with Parmesan cheese if desired, and wrap to serve.
8. Serve immediately as a keto-friendly, low-carb lunch.

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Keto Italian Chicken Stuffed Bell Peppers

Italian · 35 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 4 large Bell peppers (assorted colors)
• 2 cups Cooked shredded chicken
• 4 oz Cream cheese
• 1 cup Mozzarella cheese, shredded
• 2 tbsp chopped Fresh basil
• 1 tbsp Olive oil
• 3 cloves Garlic cloves, minced
• 1 tsp Italian seasoning
• to taste Salt and pepper

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds. Brush the outside with a little olive oil.
3. In a bowl, mix shredded chicken, cream cheese, half of the shredded mozzarella, chopped basil, minced garlic, Italian seasoning, salt, and pepper.
4. Stuff the mixture evenly into each bell pepper, pressing down slightly.
5. Place the stuffed peppers in a baking dish and sprinkle the remaining mozzarella on top.
6. Bake for 20-25 minutes until peppers are tender and cheese is bubbly and golden.
7. Remove from oven, garnish with extra basil if desired, and serve hot.

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Keto Italian Chicken Zucchini Bowls

Italian · 35 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 4 pieces Chicken breasts
• 4 large Zucchini
• 3 tbsp Olive oil
• 3 Garlic cloves
• 1 cup Cherry tomatoes
• 1/4 cup Fresh basil
• to taste Salt
• to taste Black pepper

1. Slice the chicken breasts into thin strips, season with salt and pepper.
2. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Cook chicken until browned and cooked through, about 7-8 minutes. Remove and set aside.
3. In the same skillet, add another 1 tbsp of olive oil. Sauté minced garlic until fragrant, about 30 seconds.
4. Add sliced zucchini to the skillet and cook until tender, about 5 minutes.
5. Stir in cherry tomatoes and cook for another 2-3 minutes until they soften.
6. Return cooked chicken to the skillet, toss to combine and heat through.
7. Chop fresh basil and sprinkle over the bowl before serving.

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Keto Italian Chicken and Cauliflower Rice Bowl

Italian · 30 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 4 pieces (about 1.5 lbs) boneless, skinless chicken breasts
• 4 cups cauliflower florets
• 3 tbsp olive oil
• 3 cloves garlic cloves
• 1 cup cherry tomatoes
• 1/4 cup fresh basil leaves
• 1/2 cup shredded mozzarella cheese
• 1 tsp Italian seasoning
• to taste salt and pepper

1. 1. Season chicken breasts with Italian seasoning, salt, and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat and cook chicken until golden and cooked through, about 6-7 minutes per side. Remove and set aside.
2. 2. While chicken cooks, pulse cauliflower florets in a food processor until rice-like texture. Set aside.
3. 3. In the same skillet, add remaining olive oil and sauté minced garlic until fragrant, about 1 minute.
4. 4. Add cauliflower rice to the skillet and cook for 5-7 minutes until tender. Season with salt and pepper.
5. 5. Slice cooked chicken into strips. Add cherry tomatoes to the cauliflower rice and cook for 2 minutes until they soften.
6. 6. Return chicken to the skillet, mixing everything together. Stir in chopped basil and shredded mozzarella cheese until melted.
7. 7. Serve hot, garnished with extra basil if desired.

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Keto Italian Chicken and Zucchini Noodle Bowl

Italian · 35 min · chicken · keto, low-carb, high-protein

Ingredients & steps ↓

• 1 lb Boneless, skinless chicken breasts
• 4 medium Zucchini
• 3 tbsp Olive oil
• 1 cup Cherry tomatoes
• 3 Garlic cloves
• 1/4 cup Fresh basil
• 1/4 cup Parmesan cheese (optional)
• to taste Salt
• to taste Black pepper

1. Slice the chicken breasts into thin strips, season with salt and pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook chicken until browned and cooked through, about 8-10 minutes. Remove and set aside.
3. While the chicken cooks, spiralize the zucchinis into noodles using a spiralizer or julienne peeler.
4. In the same skillet, add another tablespoon of olive oil. Sauté minced garlic for 30 seconds, then add cherry tomatoes. Cook until tomatoes soften, about 3-4 minutes.
5. Add zucchini noodles to the skillet with tomatoes, cook for 2-3 minutes until slightly tender.
6. Return cooked chicken to the skillet, toss everything together. Stir in chopped basil and sprinkle with Parmesan if using.
7. Serve hot, garnished with extra basil if desired.

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Keto Italian Zucchini Noodle Salad

Italian · 35 min · vegetarian, keto, low-carb

Ingredients & steps ↓

• 4 large Zucchini
• 1 cup Cherry tomatoes
• 1 cup Mozzarella balls (fresh)
• 1/2 cup Pesto sauce (basil & olive oil)
• 2 tbsp Olive oil
• to taste Salt
• to taste Black pepper
• 1/4 cup grated Parmesan cheese

1. Use a spiralizer or julienne peeler to create zucchini noodles from the zucchinis.
2. In a large bowl, combine zucchini noodles, cherry tomatoes halved, and mozzarella balls.
3. In a small bowl, whisk together olive oil, pesto sauce, salt, and black pepper to make the dressing.
4. Pour the dressing over the zucchini mixture and toss gently to coat evenly.
5. Sprinkle grated Parmesan cheese on top for added flavor.
6. Serve immediately or refrigerate for 10-15 minutes to enhance flavors.
7. Optional: Garnish with fresh basil leaves before serving.

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Keto Japanese Garlic Ginger Salmon

Japanese · 40 min · fish · pescatarian, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 4 (6 oz each) Salmon fillets
• 4 Garlic cloves
• 1-inch piece Fresh ginger
• 1/4 cup Soy sauce (or coconut aminos for keto)
• 2 tbsp Sesame oil
• 2 stalks Green onions
• 1 tbsp Sesame seeds
• to taste Salt
• to taste Black pepper

1. Mince the garlic and grate the ginger finely.
2. In a small bowl, whisk together soy sauce, sesame oil, garlic, and ginger.
3. Pat the salmon fillets dry and season lightly with salt and pepper.
4. Heat a large skillet over medium heat. Add a little sesame oil if desired.
5. Place the salmon fillets skin-side down and cook for about 4-5 minutes until crispy.
6. Flip the fillets and pour the garlic-ginger sauce over them. Cook for an additional 4-6 minutes until the salmon is cooked through and glazed.
7. Chop the green onions and sprinkle over the salmon along with sesame seeds before serving.
8. Serve hot, garnished with extra green onions if desired.

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Keto Japanese Salmon & Cabbage Stir-Fry

Japanese · 40 min · fish · pescatarian, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 4 (6 oz each) Salmon fillets
• 1 medium head Green cabbage
• 3 Garlic cloves
• 3 tbsp Soy sauce (low sodium)
• 2 tbsp Sesame oil
• 1 inch piece Ginger root
• 2 Green onions
• 1 tbsp Sesame seeds

1. Pat dry the salmon fillets and season lightly with salt and pepper.
2. Chop the garlic, ginger, and green onions; shred the cabbage into thin strips.
3. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add salmon fillets and cook for 4-5 minutes on each side until golden and cooked through. Remove and set aside.
4. In the same skillet, add remaining sesame oil. Sauté garlic and ginger until fragrant, about 1 minute.
5. Add shredded cabbage to the skillet and stir-fry for about 5-7 minutes until tender but still crisp.
6. Return the salmon to the skillet, breaking it into large chunks. Add soy sauce and cook together for an additional 2-3 minutes to meld flavors.
7. Garnish with chopped green onions and toasted sesame seeds before serving.

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Keto Masala Egg Muffins

Indian · 30 min · vegetarian, keto, low-carb

Ingredients & steps ↓

• 8 large Eggs
• 1 cup, halved Cherry Tomatoes
• 1 cup, chopped Spinach
• 1, finely chopped Green Chili
• 1 teaspoon Ginger-Garlic Paste
• 1 teaspoon Garam Masala
• to taste Salt
• to taste Black Pepper
• ½ cup, shredded Cheddar Cheese

1. Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
2. In a mixing bowl, whisk together eggs, salt, black pepper, garam masala, and ginger-garlic paste.
3. Add chopped spinach, cherry tomatoes, and green chili to the egg mixture. Mix well.
4. Pour the mixture evenly into the muffin cups, filling about ¾ full.
5. Sprinkle shredded cheddar cheese on top of each muffin.
6. Bake in the preheated oven for 15-20 minutes, or until the eggs are set and slightly golden.
7. Remove from oven and let cool for a few minutes before serving.
8. Serve warm, garnished with additional herbs if desired.

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Keto Masala Egg Muffins with Spinach and Tomato

Indian · 30 min · vegetarian, keto, low-carb

Ingredients & steps ↓

• 8 large Eggs
• 2 cups Fresh spinach
• 1 cup Cherry tomatoes
• 1/2 cup Cheddar cheese, shredded
• 2 tbsp Olive oil
• 1 tsp each Spices (cumin, turmeric, chili powder)
• to taste Salt
• to taste Black pepper

1. Preheat the oven to 375°F (190°C). Grease a muffin tin with a little olive oil.
2. In a mixing bowl, beat the eggs until well combined. Add spices, salt, and pepper.
3. Chop the spinach and cherry tomatoes. Mix them into the beaten eggs.
4. Stir in the shredded cheddar cheese.
5. Pour the egg mixture evenly into the muffin tin cups.
6. Bake for 15-20 minutes until the muffins are set and slightly golden on top.
7. Remove from oven and let cool slightly before serving.
8. Enjoy hot or cold, with a side of avocado for extra healthy fats.

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Khai Jiao (Thai Crispy Omelet)

Thai · 12 min · pescatarian, dairy-free

Ingredients & steps ↓

• 3 eggs
• 1 tsp soy sauce
• 1 tsp fish sauce
• 1/4 tsp white pepper
• 1/3 cup vegetable oil
• 1 tsp lime juice
• 1 green onion, sliced
• 1 cup cooked jasmine rice

1. Beat the eggs vigorously with soy sauce, fish sauce, white pepper, and lime juice until very frothy.
2. Heat the oil in a wok or small skillet over medium-high until it shimmers, about 375F.
3. Pour the egg in from about 10 inches above the pan so it puffs and spreads; do not stir.
4. Fry undisturbed for 2 minutes until the edges are golden and lacy, then flip and cook 1 minute more.
5. Lift out, drain on paper towels, and serve over hot jasmine rice with green onion.

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Khao Pad Gai (Thai Chicken Fried Rice)

Thai · 25 min · chicken · dairy-free

Ingredients & steps ↓

• 4 cups day-old jasmine rice
• 12 oz chicken breast, diced
• 2 eggs
• 3 cloves garlic, minced
• 1/2 onion, diced
• 1 tomato, wedged
• 1/2 cucumber, sliced
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 3 green onions, sliced
• 3 tbsp vegetable oil
• 1 lime wedges

1. Heat the oil in a wok over high heat and stir-fry the chicken with garlic for 4 minutes, until cooked through with no pink remaining.
2. Push the chicken aside and scramble the eggs in the open space.
3. Add the onion and cook 1 minute, then add the day-old rice and break up any clumps.
4. Season with fish sauce and soy sauce and toss for 3 minutes until the rice is evenly colored and hot.
5. Fold in the tomato and green onions, cook 1 minute, and serve with lime wedges and cucumber.

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Khao Pad Sapparod (Pineapple Shrimp Fried Rice)

Thai · 30 min · shrimp · pescatarian, dairy-free

Ingredients & steps ↓

• 4 cups day-old jasmine rice
• 12 oz raw shrimp, peeled
• 1.5 cups fresh pineapple, cubed
• 2 eggs
• 1 tsp curry powder
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1/3 cup cashews
• 3 green onions, sliced
• 3 tbsp vegetable oil
• 1/2 onion, diced

1. Heat the oil in a wok over high heat and stir-fry the shrimp 2 minutes until pink, then remove.
2. Scramble the eggs in the wok, then add the diced onion and cook 1 minute.
3. Add the day-old rice and curry powder and stir-fry 3 minutes, breaking up clumps.
4. Season with fish sauce and soy sauce, tossing until evenly colored.
5. Return the shrimp and fold in the pineapple, cashews, and green onions; heat through 1 minute and serve.

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Khao Tom Goong (Thai Shrimp Rice Soup)

Thai · 18 min · shrimp · gluten-free, dairy-free

Ingredients & steps ↓

• 2 cups cooked jasmine rice
• 10 oz raw shrimp, peeled
• 5 cups chicken stock
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, julienned
• 2 tbsp fish sauce
• 1 stalk celery, chopped
• 1/4 cup cilantro, chopped
• 1/2 tsp white pepper

1. Bring the chicken stock, garlic, and ginger to a boil in a pot.
2. Add the cooked rice and simmer 5 minutes so the broth stays brothy but the rice softens.
3. Add the shrimp and simmer 3 minutes until pink and opaque.
4. Season with fish sauce and white pepper, adjusting salt to taste.
5. Ladle into bowls and top with chopped celery and cilantro.

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Kielbasa And Potato Skillet With Sweet Peppers

American · 40 min · gluten-free, high-protein

Ingredients & steps ↓

• 1.25 lb kielbasa, sliced on the bias
• 2 lb baby yellow potatoes, halved
• 2 large red and yellow bell peppers, sliced
• 1 medium yellow onion, sliced
• 4 oz shredded sharp cheddar cheese
• 3 tbsp olive oil
• 3 tbsp salted butter
• 1 tbsp whole-grain mustard
• 2 tsp smoked paprika
• 3 cloves garlic, minced
• 1.5 tsp each kosher salt and black pepper

1. Toss the halved potatoes with 2 tablespoons of the oil, salt, and pepper, spread them cut side down in a large oven-safe skillet, and roast at 425F for 20 minutes until the flat faces are golden and crusted.
2. Meanwhile, brown the kielbasa in a separate skillet over medium-high with the remaining oil, 5 minutes, until the coins are lacquered at the edges.
3. Add the peppers and onion to the sausage pan and cook 7 minutes until the peppers soften and the onion picks up color.
4. Stir in the garlic and smoked paprika and cook 45 seconds until fragrant.
5. Tip the sausage and peppers into the potato skillet, add the butter and mustard, and toss until everything is glossy and the butter has melted into a light pan sauce.
6. Return the skillet to the oven for 5 minutes so the flavors settle and the potatoes finish soft all the way through.
7. Scatter the cheddar over the top and let the residual heat melt it, about 2 minutes, then serve straight from the pan.

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Kielbasa, Cabbage And White Bean Skillet With Buttered Potatoes

American · 30 min · beans · gluten-free, high-protein

Ingredients & steps ↓

• 1 lb, sliced on the bias smoked kielbasa
• 2 cans (15 oz), drained canned white beans
• 1/2 head, shredded green cabbage
• 1 1/3 lb, halved baby potatoes
• 2 tbsp butter
• 1, sliced yellow onion
• 2 tbsp whole-grain mustard
• 1/2 cup chicken broth
• 1 tsp each caraway seed, salt and pepper

1. Boil the halved potatoes in salted water for 12 minutes until a knife slides in with no resistance, then drain and toss them with the butter and a heavy grind of pepper.
2. While they boil, brown the kielbasa slices cut-side down in a dry skillet over medium-high for 4 minutes until the edges curl and darken, then scoop them out and leave the rendered fat behind.
3. Cook the onion and cabbage in that fat for 7 minutes, stirring, until the cabbage wilts to half its volume and picks up brown edges.
4. Return the sausage with the beans, broth, mustard and caraway and simmer 5 minutes until the liquid is nearly gone and the beans have taken on the smoky flavour. Serve with the buttered potatoes.

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Kimchi Breakfast Muffins

Korean · 30 min · vegetarian, dairy-free, low-carb

Ingredients & steps ↓

• 1/2 cup Kimchi, chopped
• 4 large Eggs
• 1 cup All-purpose flour
• 1 teaspoon Baking powder
• 1 teaspoon Sesame oil
• 1/4 teaspoon Salt
• 1 tablespoon Vegetable oil
• 2 tablespoons Green onions, sliced

1. Preheat the oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
2. In a mixing bowl, whisk together the eggs, sesame oil, and salt until well combined.
3. Add the flour and baking powder to the egg mixture, stirring until just combined.
4. Fold in the chopped kimchi, sliced green onions, and vegetable oil until evenly distributed.
5. Pour the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake for 15-20 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
7. Allow to cool slightly before removing from the tin. Serve warm or at room temperature.

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Kimchi Jjigae with Pork

Korean · 35 min · pork · gluten-free, dairy-free, low-carb

Ingredients & steps ↓

• 3/4 lb pork shoulder, sliced
• 2 cups well-fermented napa kimchi
• 1/2 cup kimchi brine
• 1/2 block firm tofu, cubed
• 1 tbsp gochugaru chili flakes
• 3 cloves garlic cloves, minced
• 1/2 onion onion, sliced
• 2 stalks green onions
• 1 tsp toasted sesame oil

1. Saute pork with sesame oil in a pot over medium-high heat 4 minutes until it loses its pink color.
2. Add kimchi and gochugaru and stir-fry 5 minutes to deepen the flavor.
3. Pour in kimchi brine and 3 cups water, add onion, and bring to a boil.
4. Lower to a simmer and cook 12 minutes until the kimchi is soft.
5. Add tofu and garlic and simmer 5 more minutes.
6. Top with green onions and serve bubbling with rice.

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