Free Recipe Cookbook — Macros & 1-Tap Shopping

Beef Barbacoa Prep

Mexican · 90 min · beef · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

3.5 lb beef chuck roast
4 guajillo chiles
3 chipotle peppers in adobo
1 white onion
6 garlic cloves
1/4 cup apple cider vinegar
1 tbsp ground cumin
1 tbsp dried Mexican oregano
3 bay leaves
1.5 cups beef broth

Toast and soak the guajillo chiles in hot water for 10 minutes.
Blend the chiles with chipotles, onion, garlic, vinegar, cumin, oregano, and broth into a smooth sauce.
Cut the chuck into large chunks, season with salt, and sear in a hot pot for 4 minutes per side.
Pour the sauce over the beef, add the bay leaves, and bring to a simmer.
Cover and cook at high pressure for 55 minutes (or braise at 325 F for 3.5 hours) until fork-tender.
Shred the beef in its juices, then cool and portion for the week.

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Beef Bibimbap

Korean · 40 min · beef · dairy-free

Ingredients & steps ↓

3/4 lb ground beef
3 cups steamed short-grain rice
4 cups spinach
1 carrot, julienned
1 cup shiitake mushrooms, sliced
2 cups bean sprouts
4 eggs
4 tbsp gochujang
3 tbsp toasted sesame oil
2 tbsp soy sauce

Season beef with soy sauce and a little sesame oil and brown in a skillet 6 minutes.
Blanch spinach and bean sprouts separately 1 minute each, then squeeze and season with sesame oil and salt.
Saute carrot and shiitake separately 3 minutes each until tender.
Fry the eggs sunny-side up with runny yolks.
Divide rice among bowls and arrange beef and vegetables in sections on top.
Crown each with a fried egg and a spoon of gochujang; mix at the table.

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Beef Bulgogi

Korean · 35 min · beef · dairy-free, low-carb, high-protein

Ingredients & steps ↓

1.5 lb thinly sliced ribeye beef
5 tbsp soy sauce
2 tbsp brown sugar
1/2 pear Asian pear, grated
4 cloves garlic cloves, minced
1 tbsp toasted sesame oil
1 medium yellow onion, sliced
3 stalks green onions
1 tbsp toasted sesame seeds

Whisk soy sauce, brown sugar, grated pear, garlic, and sesame oil into a marinade.
Toss the sliced beef and onion in the marinade and rest 15 minutes at room temperature.
Heat a large skillet or wok over high heat until smoking, about 2 minutes.
Add beef in a single layer in batches, searing 2-3 minutes per batch so it browns rather than steams.
Return all beef to the pan, add green onions, and toss 1 minute until the sauce glazes.
Finish with sesame seeds and serve with steamed short-grain rice.

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Beef Burrito Bowls With Rice, Beans And Cheddar

American · 25 min · beef · high-protein

Ingredients & steps ↓

1 1/2 lb lean ground beef
4 cups cooked microwave white rice
2 cans (15 oz), drained canned black beans
1 3/4 cups sharp cheddar, shredded
1 cup salsa
1/2 cup sour cream
1 1/3 cups frozen corn
3 cups, shredded romaine lettuce
1 small, diced avocado
1, cut in wedges lime
2 tsp each chili powder, cumin, oregano and salt

Brown the beef in a dry skillet over medium-high for 8 minutes, pressing it flat and turning it in slabs so it develops crust instead of stewing in its own liquid, then drain the fat.
Add the chili powder, cumin, oregano and salt with a splash of water and cook 2 minutes until the spices coat every crumb of meat.
Warm the rice with a squeeze of lime, and heat the beans and corn together in a small pan for 3 minutes.
Build four bowls in layers - rice, beans and corn, beef, cheddar - then top with lettuce, salsa, sour cream and avocado so the cold ingredients sit on the hot ones rather than wilting under them.

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Beef Chow Fun

Chinese · 30 min · beef · dairy-free

Ingredients & steps ↓

1 lb fresh wide rice noodles (ho fun)
8 oz flank steak, thinly sliced
2 cups bean sprouts
4, cut into 2-inch lengths scallions
1/2, sliced yellow onion
1.5 tbsp dark soy sauce
1.5 tbsp light soy sauce
1 tbsp cornstarch
3 tbsp neutral oil
1 tbsp Shaoxing wine

Velvet the beef by tossing with cornstarch, 1 tbsp light soy, and a splash of water; rest 15 minutes.
Gently separate the rice noodles by hand so they do not tear.
Sear the beef in 2 tbsp oil in a screaming-hot wok for 1 minute until just browned, then remove.
Add remaining oil, onion, and scallion whites and stir-fry 1 minute.
Add the noodles and both soy sauces, tossing gently over high heat for 2 minutes so they char without breaking.
Return the beef, add bean sprouts and Shaoxing wine, and toss 1 minute until sprouts just wilt.

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Beef Kofta Wraps

Mediterranean · 30 min · beef · high-protein

Ingredients & steps ↓

1.25 lb ground beef, 80/20
1/2 small yellow onion, grated
3 cloves garlic, minced
1.5 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/4 cup fresh parsley, chopped
2 tbsp fresh mint, chopped
6 pita or flatbread
1 cup Greek yogurt
1 lemon, juiced
1 cucumber, sliced
2 tomato, sliced
1 tsp kosher salt

Mix beef with grated onion (squeeze out liquid first), garlic, spices, half the herbs, salt. Shape into 12 oblong koftas around skewers or just patties.
Heat a heavy skillet (cast iron is great) over medium-high. Cook koftas 3 min per side until charred and cooked through.
Mix yogurt + lemon juice + remaining herbs for a quick sauce.
Warm pita. Wrap with kofta, yogurt sauce, cucumber, tomato.

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Beef Stroganoff Over Buttered Egg Noodles

American · 40 min · beef · high-protein

Ingredients & steps ↓

2 lb top sirloin steak
16 oz cremini mushrooms
1 large yellow onion
14 oz wide egg noodles
4 tbsp salted butter
1/4 cup all-purpose flour
2 cups beef broth
1 cup sour cream
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
3 garlic cloves
1 tsp black pepper
3 tbsp chopped fresh parsley

Freeze the steak for 15 minutes, then slice it against the grain into strips no thicker than a pencil. Firm meat slices thin; room-temperature meat tears.
Pat the strips dry and salt them. Sear in a large skillet over high heat in two batches, 60 to 90 seconds per batch, just until browned outside and still pink within. Move to a bowl and keep the juices.
Melt 2 tablespoons of butter in the same pan and add the quartered mushrooms. Do not stir for the first 4 minutes. Let them give up their water, hiss, and brown, another 5 minutes, then add the onion and cook until soft.
Stir in the garlic, then the flour, and cook 2 minutes until the flour smells nutty and clings to the vegetables.
Whisk in the broth in stages until smooth, then the Dijon and Worcestershire. Simmer 5 minutes, until the sauce is glossy and thick enough to leave a clear track when you drag a spoon across the pan bottom.
Boil the egg noodles in salted water until just tender, about 7 minutes, then drain and toss with the remaining 2 tablespoons of butter.
Take the sauce off the heat before adding the sour cream, whisking it in a spoonful at a time. Boiling sour cream will break it into grains.
Return the beef and its juices to the warm sauce for 1 minute to heat through, then spoon over the noodles and shower with parsley.

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Beef Stroganoff over Zucchini Noodles

· 50 min · beef · high-protein

Ingredients & steps ↓

1 lb sirloin steak
4 large zucchini
1 cup sliced mushrooms
1/2 cup sour cream
1 small onion
2 cloves garlic
2 tbsp olive oil
1/2 cup beef broth
1 tsp Dijon mustard
1/2 tsp paprika
to taste salt
to taste pepper

Thinly slice the steak against the grain into strips.
Peel and finely chop the onion and garlic.
Slice mushrooms thinly.
Use a spiralizer or julienne peeler to make zucchini noodles.
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Cook steak strips 3-4 minutes until browned, then remove and set aside.
Add another 1 tbsp olive oil, sauté onion and garlic until fragrant, about 2 minutes.
Add mushrooms and cook 5 minutes until tender.
Stir in beef broth, Dijon mustard, paprika, salt, and pepper. Simmer 3 minutes.
Return steak to skillet and stir in sour cream, cook 2 minutes until heated through.
Meanwhile, quickly sauté zucchini noodles in a separate pan with 1 tsp olive oil for 2-3 minutes.
Serve beef stroganoff over zucchini noodles.

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Beef Youvetsi with Orzo

Greek · 140 min · beef · high-protein

Ingredients & steps ↓

1.5 lb beef stew chuck, cubed
1.5 cups orzo pasta
1 (14 oz) can crushed tomatoes
1 yellow onion
3 garlic cloves
4 cups beef broth
3 tbsp olive oil
1/4 tsp ground allspice
1/2 cup grated kefalotyri cheese

Brown the beef cubes in olive oil in a Dutch oven, then add diced onion and garlic.
Stir in crushed tomatoes, allspice, and broth, cover, and simmer gently 90 minutes to 2 hours, until the beef is truly tender.
Stir in the orzo and add more broth or water if needed.
Transfer to a baking dish and bake uncovered at 375F for 20 minutes until the orzo is plump.
Sprinkle with cheese and serve hot.

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Beef and Broccoli

Chinese · 30 min · beef · dairy-free, low-carb, high-protein

Ingredients & steps ↓

1 lb flank steak, thinly sliced
4 cups broccoli florets
3 cloves, minced garlic
1 inch, minced fresh ginger
2 tbsp oyster sauce
2 tbsp light soy sauce
1.5 tbsp cornstarch
1 tbsp Shaoxing wine
3 tbsp neutral oil
1/2 cup beef stock

Velvet the beef with 1 tbsp soy sauce, 1 tbsp cornstarch, and a splash of water; rest 15 minutes.
Blanch the broccoli in boiling water for 90 seconds, then drain.
Sear the beef in 2 tbsp oil in a very hot wok for 1 minute until browned; remove.
Add remaining oil, garlic, and ginger and stir-fry 30 seconds.
Add oyster sauce, remaining soy, Shaoxing wine, and stock, then thicken with the remaining cornstarch slurry.
Return the beef and broccoli and toss 1 minute until coated in a glossy sauce.

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Beef and Vegetable Kimbap

Korean · 45 min · beef · dairy-free

Ingredients & steps ↓

5 sheets roasted seaweed sheets (gim)
3 cups steamed short-grain rice
1/2 lb bulgogi beef
3 eggs
1 carrot, julienned
3 cups spinach
5 strips pickled yellow radish (danmuji)
2 tbsp toasted sesame oil
1 tbsp toasted sesame seeds

Season warm rice with sesame oil, sesame seeds, and a pinch of salt.
Cook the beef 5 minutes, saute the carrot 3 minutes, blanch and season the spinach, and make a thin egg omelet cut into strips.
Lay a seaweed sheet on a bamboo mat and spread a thin layer of rice over two-thirds of it.
Line up beef, egg, carrot, spinach, and radish across the rice.
Roll tightly with the mat, sealing the edge with a dab of water.
Brush the roll with sesame oil and slice into rounds with a sharp knife.

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Beer-Battered Cod And Chips With Tartar Sauce

American · 50 min · fish · pescatarian, dairy-free, high-protein

Ingredients & steps ↓

3 lb (4 thick fillets) cod fillets
2 cups all-purpose flour
1 1/2 cups cold lager beer
2 quarts (about 1/2 cup absorbed) vegetable oil for frying
4 large potatoes large russet potatoes
3 tbsp vegetable oil for the chips
1/2 cup mayonnaise
1/2 cup dill pickles, finely chopped
2 lemons lemons
2 tsp baking powder plus salt kosher salt, black pepper, baking powder

Heat the oven to 450F. Cut the potatoes into thick batons, toss with the 3 tablespoons of oil and a heavy pinch of salt, spread on a sheet pan in one layer, and roast 35 to 40 minutes, flipping once, until the edges are blistered and crunchy.
Stir the mayonnaise with the chopped pickles, a squeeze of lemon, and plenty of black pepper. Chill the tartar sauce while everything else cooks.
Whisk the flour, baking powder, and a teaspoon of salt, then pour in the cold beer and whisk just until it looks like thin pancake batter. Lumps are fine; overmixing is not.
Heat 2 inches of frying oil in a heavy pot to 365F. Pat the cod dry, salt it, dip each piece in the batter and let the excess run off for a second before easing it into the oil away from you.
Fry two pieces at a time for 6 to 7 minutes, turning once, until the crust is deep gold and rigid and the fish flakes at the thick end. Drain on a rack, not paper, so the bottom stays crisp. Salt immediately.
Pile the chips next to the fish, add a lemon wedge and a spoonful of tartar sauce, and eat while it is still too hot.

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Beer-Battered Fish Fry with Hushpuppies

American · 50 min · fish · pescatarian, high-protein

Ingredients & steps ↓

2 lb cod or haddock fillets
2 cups all-purpose flour
1/2 cup cornstarch
2 tsp baking powder
12 oz cold lager beer
1 1/2 cups stone-ground cornmeal
1 cup buttermilk
1 egg
1 tbsp sugar
1/2 tsp baking soda
1/2, grated yellow onion
8 cups peanut oil
1 tbsp kosher salt
1/2 tsp cayenne pepper
2 lemons
1 cup tartar sauce

Stir the cornmeal, 1/2 cup of the flour, the sugar, baking soda, a teaspoon of the salt, the egg, buttermilk and grated onion into a thick hushpuppy batter and let it rest 10 minutes.
Heat the oil in a heavy pot, no more than halfway up the sides, to 365°F on a clip-on thermometer, and set a rack over a sheet pan.
Drop tablespoons of the hushpuppy batter into the oil, six at a time, and fry 3 to 4 minutes, turning them, until deep golden all over and cooked through in the middle; drain on the rack and salt.
Let the oil come back to 365°F, then whisk the remaining 1 1/2 cups flour, the cornstarch, baking powder, cayenne and the rest of the salt with the cold beer to the texture of thin pancake batter — lumps are fine, overmixing is not.
Cut the fish into 4-inch pieces, pat them very dry and dust them lightly with a little flour so the batter has something to hold.
Dip a piece in the batter, let the excess run off and lower it into the oil away from you, holding it a second before you let go so it does not stick to the bottom.
Fry three or four pieces at a time for 4 to 6 minutes, until the crust is deep golden and crisp and the fish is opaque and reads 145°F at the center.
Drain on the rack, salt straight away and hold in a 200°F oven while you fry the rest, letting the oil recover to 365°F between batches.
Serve with the hushpuppies, tartar sauce and lemon wedges.

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Beijing Zhajiangmian

Chinese · 35 min · pork · dairy-free

Ingredients & steps ↓

1 lb fresh wheat noodles
10 oz ground pork
3 tbsp sweet bean sauce (tianmianjiang)
2 tbsp yellow soybean paste (huangjiang)
1 cucumber, julienned
3, chopped scallions
3 cloves, minced garlic
1 inch, minced fresh ginger
1 tbsp Shaoxing wine
2 tbsp neutral oil

Mix the sweet bean sauce and soybean paste with 1/2 cup water to loosen.
Brown the ground pork in oil over medium-high heat for 6 minutes until the fat renders.
Add ginger and garlic and fry 1 minute, then deglaze with Shaoxing wine.
Pour in the loosened sauce and simmer gently for 10 minutes until thick and glossy, stirring often.
Boil the noodles until tender and divide into bowls.
Spoon the fried sauce over the noodles and top with cucumber and scallions to toss together.

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Big Bean And Cheese Burritos With Spanish Rice And Salsa

American · 45 min · beans · vegetarian, high-protein

Ingredients & steps ↓

4 cans (15 oz each) canned pinto beans, drained
3/4 cup long-grain white rice
2 1/2 cups sharp cheddar, shredded
1 cup plain Greek yogurt
4 large tortillas burrito-size flour tortillas
1 1/4 cups salsa
1 can (8 oz) tomato sauce
2 tbsp olive oil
1 large onion yellow onion, diced
1 large pepper bell pepper, diced
1 tbsp cumin total cumin, chili powder, garlic powder, salt

Heat half the oil in a saucepan, toast the dry rice for 2 minutes until it smells nutty and turns chalky white, then add the tomato sauce, 2 cups of water, and a teaspoon of salt.
Bring to a boil, cover, drop to low, and cook 18 minutes without lifting the lid. Kill the heat and let it sit covered 5 more minutes, then fluff with a fork.
While the rice cooks, heat the rest of the oil in a skillet and cook the onion and bell pepper 6 minutes until soft. Add the cumin, chili powder, and garlic powder and stir 30 seconds.
Add the drained beans with half a cup of water and mash about a third of them against the side of the pan — that is what makes the filling hold together instead of falling out the end. Simmer 8 minutes until thick.
Warm the tortillas one at a time in a dry skillet for 20 seconds a side so they fold without cracking. Load each with rice, beans, cheddar, salsa, and yogurt down the center.
Fold in the sides, roll tight, then set each burrito seam-down in the hot dry skillet for 90 seconds to seal and toast. Cut on the diagonal and serve with extra salsa.

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Birria de Res with Consomme

Mexican · 220 min · beef · high-protein

Ingredients & steps ↓

3 lb beef chuck roast, cut in 3-inch pieces
1 lb bone-in beef short ribs
6 guajillo chiles, stemmed and seeded
3 ancho chiles, stemmed and seeded
2 chiles de arbol
1 large white onion
6 garlic cloves
3 roma tomatoes
3 tbsp cider vinegar
1 tbsp Mexican oregano
2 tsp ground cumin
1 cinnamon stick
2 bay leaves
4 cups beef stock
16 corn tortillas

Toast the guajillo, ancho and arbol chiles in a dry pan over medium 30 seconds a side until they smell nutty — pull them the moment they darken, as a scorched chile turns the whole pot bitter. Cover with boiling water and soak 20 minutes.
Season the beef generously with salt and sear in a Dutch oven over high heat, in two batches, about 4 minutes a side until well browned. Set aside.
Blend the drained chiles with the tomatoes, half the onion, the garlic, vinegar, oregano and cumin plus 1 cup of the stock until completely smooth, then strain through a sieve into the pot, pressing the solids.
Return the beef, add the remaining stock, the cinnamon stick, bay leaves and 2 tsp salt. Bring to a bare simmer, cover, and cook at 300F in the oven for 3 hours, until the beef pulls apart under a fork.
Lift the meat out and shred it, discarding bones, cinnamon and bay. Skim the bright red fat from the surface of the broth into a small bowl — that fat is what makes a quesabirria crisp.
Serve the shredded beef in tortillas with a cup of the consomme alongside for dipping, or dip each tortilla in the reserved fat and griddle it 2 minutes a side with cheese and beef inside.
Cool and portion the meat and broth separately for the fridge or freezer.

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Bison Burger with Smoked Cheddar and Chipotle Mayo

American · 35 min · high-protein

Ingredients & steps ↓

1.5 lb ground bison
4 slices smoked cheddar
1/3 cup mayonnaise
2 chipotles in adobo
4 burger buns
1/2 red onion
4 leaves green leaf lettuce
2 tbsp unsalted butter
1 tbsp neutral oil
2 tsp kosher salt
1 tsp black pepper

Mash the chipotles with a tablespoon of their adobo and stir into the mayonnaise with a pinch of salt.
Bison runs about 90 percent lean, so work 1 tbsp of soft butter into the meat before shaping. Form four loose 6-oz patties with a dimple in the center and season only the outsides.
Heat the oil in a cast-iron skillet over medium-high, around 400F — hot enough for a crust but below the point where a lean patty seizes.
Cook 4 minutes on the first side without pressing. Pressing is what wrings the little fat there is straight into the fire.
Flip and cook 3 to 4 minutes more to 160F internal, the food-safe temperature for ground bison as for ground beef. Lay the cheddar on for the last minute and cover to melt.
Toast the buttered buns in the pan, rest the patties 4 minutes, and build with lettuce, thin red onion and the chipotle mayonnaise.

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Bistec a la Mexicana

Mexican · 30 min · beef · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓

1.25 lb beef sirloin
4 roma tomatoes
2 serrano chiles
1 white onion
2 garlic cloves
1/4 cup fresh cilantro
2 tbsp vegetable oil
3 cups cooked white rice

Cut the beef into small thin strips and season with salt and pepper.
Sear the beef in hot oil over high heat for 2 to 3 minutes until browned, then remove.
Add sliced onion to the pan and cook for 3 minutes until softened.
Stir in diced tomatoes, minced serranos, and garlic and cook for 6 minutes until saucy.
Return the beef to the pan and simmer for 3 minutes to combine.
Finish with chopped cilantro and serve over white rice.

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Black Bean & Sweet Potato Bowls

Mexican · 35 min · beans · vegetarian, gluten-free

Ingredients & steps ↓

2 large sweet potato, 1/2-inch cubes
2 tbsp olive oil
1.5 tsp ground cumin
1 tsp chili powder
2 cans (15 oz) black beans, drained
1 cup white rice
1 large avocado, sliced
1 lime, wedged
1/2 cup cilantro
1/2 cup Greek yogurt or sour cream
to taste kosher salt

Cook rice per package directions.
Preheat oven to 425°F. Toss sweet potato with olive oil, cumin, chili powder, salt. Roast 22 min until tender + browned on edges.
Warm beans in a small saucepan with a splash of water + pinch of cumin.
Build bowls: rice base, beans, sweet potato, avocado, cilantro, yogurt dollop, lime squeeze.

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Black Bean And Corn Quesadillas With Cheddar And Avocado

American · 25 min · beans · vegetarian, high-protein

Ingredients & steps ↓

8 8-inch flour tortillas
2 (15 oz) cans canned black beans, drained and rinsed
2 cups frozen corn
6 oz sharp cheddar, shredded
1 1/2 tbsp vegetable oil
1 tsp ground cumin
1 tsp chili powder
1/2 tsp garlic powder
1 tsp each kosher salt and black pepper
1 avocado, diced
1/3 cup sour cream
1 cup jarred salsa
2 scallions, sliced
1 lime

Heat 1/2 tablespoon oil in a skillet over high and cook the corn without stirring until kernels blacken in spots and pop, 4 to 5 minutes.
Add the beans, cumin, chili powder, garlic powder, salt and pepper and cook 3 minutes, mashing about a third of the beans against the pan so the filling holds together.
Squeeze in the lime, stir in the scallions, and taste for salt.
Lay out four tortillas, cover each with cheddar, then the bean and corn filling, then more cheddar, and cap with a second tortilla.
Wipe the skillet, add a film of the remaining oil, and cook each quesadilla over medium 3 minutes a side, pressing with a spatula, until the outside is spotted brown and crisp and the cheese has fused the layers.
Rest 2 minutes before cutting into wedges, then serve with avocado, sour cream and salsa.

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Black Bean Burgers With Chipotle Mayo And Oven Fries

American · 35 min · beans · vegetarian

Ingredients & steps ↓

2 cans (15 oz each) canned black beans, drained and rinsed
1 cup panko breadcrumbs
2 large eggs
1/2 yellow onion
3 cloves garlic
2 tbsp olive oil
4 hamburger buns
1/4 cup mayonnaise
2 1/2 oz, sliced sharp cheddar
10 oz frozen crinkle-cut fries
4 romaine leaves
1 tomato
2 tsp, 1 tsp, 1 tsp chipotle chili powder, cumin, salt

Heat the oven to 425F, spread the fries in a single layer, and bake 20 to 22 minutes, flipping once, until the edges are blistered and crisp.
Dry the beans on a sheet pan for 5 minutes; wet beans make patties that fall apart.
Mash three-quarters of the beans to a coarse paste, leaving the rest whole for texture.
Mix in the panko, eggs, grated onion, minced garlic, cumin, half the chipotle powder, and salt until the mixture holds a ball that does not slump.
Form four thick patties and chill 10 minutes so they set.
Sear in the olive oil over medium 4 to 5 minutes per side, until a dark crust forms and the patty lifts cleanly from the pan; lay cheddar on top the last minute to melt.
Stir the remaining chipotle powder into the mayonnaise, spread on toasted buns, and build with lettuce and tomato; serve the fries alongside.

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Black Bean Nachos With Melted Jack And Avocado

American · 25 min · beans · vegetarian, high-protein

Ingredients & steps ↓

8 oz tortilla chips
3 cans (15 oz), drained canned black beans
2 1/4 cups pepper jack, shredded
1 1/4 cups sharp cheddar, shredded
1 cup salsa
scant 1/2 cup sour cream
1 small, diced avocado
1 1/3 cups frozen corn
1/2 cup pickled jalapenos
3, sliced scallions
1, cut in wedges lime
1 tsp each cumin, chili powder and salt

Heat the broiler. Warm the beans in a saucepan with the cumin, chili powder, salt and a splash of water, mashing about a third of them so the mixture thickens and clings to the chips.
Char the corn in a dry hot skillet for 4 minutes, shaking occasionally, until spotted black.
Layer half the chips on a sheet pan with half the beans, corn and both cheeses, then repeat - two shallow layers beat one deep pile, where the bottom chips never see cheese.
Broil 3 to 4 minutes until the cheese is bubbling and just browning, then finish with avocado, salsa, sour cream, jalapenos, scallions and lime.

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Blackened Catfish Fillets

Cajun · 25 min · fish · pescatarian, keto, low-carb, high-protein

Ingredients & steps ↓

4 catfish fillets
4 tbsp butter
1 tbsp paprika
1 tsp garlic powder
1 tsp dried thyme
1 tsp onion powder
0.5 tsp cayenne pepper
1 lemon

Combine paprika, garlic powder, thyme, onion powder, cayenne, and salt in a bowl.
Pat the catfish dry, brush with melted butter, and coat both sides in the spice blend.
Heat a cast-iron skillet over high heat until very hot, about 5 minutes.
Add a little butter, then the fillets, and cook 3-4 minutes per side until a dark crust forms and fish flakes.
Squeeze lemon over the top and serve.

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Blackened Catfish With Buttered Corn And Rice

American · 35 min · fish · pescatarian, high-protein

Ingredients & steps ↓

2 lb catfish fillets
8 tbsp butter
1 1/2 cups long-grain white rice
3 1/2 cups frozen corn
1 1/2 tbsp vegetable oil
4 scallions
1 lemon
3 tbsp total paprika, cayenne, thyme, garlic powder, salt

Rinse the rice until the water runs clear, then simmer it covered in 2 1/4 cups salted water for 15 minutes and let it stand off heat 5 minutes.
Mix the paprika, cayenne, thyme, garlic powder and salt into a blackening rub.
Pat the fillets bone dry, brush with melted butter, and coat both sides heavily with the rub.
Heat a cast-iron skillet with the oil over high heat until it just begins to smoke; open a window first.
Cook the fillets 3 to 4 minutes per side, undisturbed, until the crust is near-black and the fish flakes when pressed at the thickest point.
Wipe the pan, melt the remaining butter, and cook the corn until it starts to pop and brown, 5 minutes.
Fluff the rice, stir the scallions into the corn, and serve the fish over the rice with lemon wedges.

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Blackened Chicken Breast

Cajun · 30 min · chicken · keto, low-carb, high-protein

Ingredients & steps ↓

4 boneless chicken breast
3 tbsp butter
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
0.5 tsp cayenne pepper
1 tsp black pepper

Mix paprika, garlic powder, onion powder, oregano, cayenne, black pepper, and salt.
Pound the chicken to even thickness, brush with melted butter, and coat in the spice blend.
Heat a cast-iron skillet over high heat until smoking hot.
Cook the chicken 4-5 minutes per side until a dark crust forms and internal temp reaches 165F.
Rest 5 minutes before slicing.

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Blackened Salmon With Cajun Cream Sauce And Asparagus

American · 30 min · fish · pescatarian, keto, low-carb, high-protein

Ingredients & steps ↓

2 lb, four 8-oz pieces, skin on salmon fillets
1 1/2 lb, trimmed asparagus
1 cup heavy cream
5 tbsp unsalted butter
1/3 cup grated parmesan
2 tbsp olive oil
3 cloves, minced garlic
1, cut in wedges lemon
1 tbsp smoked paprika
1/2 tsp cayenne pepper
1 tsp dried thyme
2 tsp garlic powder
2 tsp kosher salt
1 tsp black pepper

Mix the paprika, cayenne, thyme, garlic powder, salt and pepper into a blackening rub and press it firmly onto the flesh side of each fillet.
Heat 2 tablespoons butter and the oil in a cast-iron skillet over medium-high until it shimmers and just wisps smoke. Lay the salmon spice-side down and cook 4 minutes without moving it, until the crust is dark and lifts cleanly. Flip and cook 3 to 4 minutes more, until the thickest part flakes with gentle pressure. Set the fillets aside.
Wipe the pan, melt 2 tablespoons butter, and cook the garlic 30 seconds. Add the cream and any leftover rub, simmer 3 minutes until it coats a spoon, then whisk in the parmesan.
In a second pan, cook the asparagus in the last tablespoon of butter over high heat for 5 minutes, tossing, until it is bright green with blistered spots and still has snap.
Plate the asparagus, set the salmon on top, pour the cajun cream around it and serve with lemon wedges.

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Blackened Shrimp Bowls With Rice And Corn Salsa

American · 30 min · shrimp · pescatarian, gluten-free, high-protein

Ingredients & steps ↓

1 1/2 lb large shrimp, peeled and deveined
1 1/2 cups long-grain white rice
12 oz frozen corn kernels
1 (15 oz) can canned black beans, rinsed
2 medium avocado, diced
3 tbsp olive oil
1 3/4 tbsp butter
2 limes plus 1/2 cup limes, red onion, cilantro
1 tsp each smoked paprika, garlic powder, cayenne, oregano, salt

Cook the rice with 2 1/4 cups salted water, covered, 15 minutes, then fold in half the lime juice and cilantro.
Char the corn in a dry skillet over high heat 5 minutes, shaking occasionally, until the kernels blister and pop.
Toss the hot corn with the red onion, remaining lime juice, cilantro, and a pinch of salt to make the salsa.
Pat the shrimp completely dry and toss them with the oil and the full spice blend so each one is coated dark.
Sear in a very hot skillet in a single layer, 90 seconds per side, until the spices blacken and the shrimp curl and turn opaque through the center.
Add the butter off the heat and toss until it melts into a glaze.
Build the bowls with lime rice, black beans, shrimp, corn salsa, and avocado.

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Blackened Swordfish Sandwich

American · 30 min · fish · pescatarian, high-protein

Ingredients & steps ↓

4 (5 oz each, 3/4 inch thick) swordfish steaks
4 kaiser rolls
3 tbsp unsalted butter
1/3 cup mayonnaise
8 slices dill pickles
1 tbsp sweet paprika
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried oregano
1 1/2 tsp kosher salt
1 lemon
4 leaves iceberg lettuce
1 tomato

Open a window and turn the extractor on high — blackening makes real smoke — then set a cast-iron skillet over high heat for 5 minutes until a drop of water vanishes on contact.
Mix the paprika, cayenne, garlic powder, onion powder, thyme, oregano and salt on a plate.
Trim the dark skin from the swordfish, pat the steaks dry, brush both sides with 2 tablespoons of the melted butter and press them firmly into the spice mix.
Lay the steaks in the dry pan and cook 3 to 4 minutes without moving them, until the crust is very dark brown and smells toasted rather than acrid.
Turn once and cook 3 to 4 minutes more, until the flesh is opaque all the way through and reads 145°F at the center; rest 3 minutes.
Stir the mayonnaise with the juice of half the lemon and a pinch of the leftover spice mix.
Toast the rolls in the remaining butter and build with the spiced mayonnaise, lettuce, tomato, pickles and a swordfish steak.

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Blue Cheese Butter Ribeye With Charred Broccoli

American · 30 min · beef · keto, low-carb, high-protein

Ingredients & steps ↓

2 lb (two 1-lb steaks), 1 1/4 inch thick boneless ribeye steaks
4 tbsp, softened unsalted butter
3 oz blue cheese crumbles
1 lb broccoli florets
3 cloves, smashed garlic
2 tbsp olive oil
2 tsp kosher salt
1 tsp coarse black pepper

Mash the softened butter with the blue cheese and half the pepper, spoon it onto plastic wrap, roll into a log and chill in the freezer while you cook.
Pat the steaks bone dry and salt them hard on both sides. Heat a dry cast-iron skillet over medium-high until it just begins to smoke, then lay the steaks in and leave them alone for 4 to 5 minutes, until the crust releases from the pan without sticking. Flip, add the smashed garlic, and cook 4 more minutes for medium-rare, 130F at the center.
Move the steaks to a board and rest them 8 minutes, uncovered, so the crust stays crisp.
Pour the olive oil into the same skillet, add the broccoli and a pinch of salt, and press it flat against the pan. Char undisturbed 4 minutes, toss, then cook 3 to 4 minutes more until the edges are blackened and the stems still snap.
Slice the steak against the grain, fan it over the broccoli, and lay two cold coins of blue cheese butter on top so they melt into the meat.

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Blue Cheese and Bacon Burger on a Pretzel Bun

American · 40 min · beef · high-protein

Ingredients & steps ↓

1.5 lb ground chuck, 80/20
8 slices thick-cut bacon
4 oz blue cheese crumbles
4 pretzel buns
1/2 red onion
1/4 cup mayonnaise
1 tsp Worcestershire sauce
4 leaves butter lettuce
2 tsp kosher salt
1 tsp coarse black pepper

Lay the bacon on a rack over a sheet pan and bake at 400F for 16 to 20 minutes until crisp. Doing it in the oven means flat slices and a pan of clean fat rather than a spattered stovetop.
Mash half the blue cheese into the mayonnaise with the Worcestershire and a grind of pepper. Slice the red onion paper-thin and soak it in cold water for 10 minutes to take the harshness off.
Form four loose 6-oz patties, dimple the centers, and season the outsides with salt and coarse pepper only.
Heat a cast-iron skillet over medium-high, about 425F, with a teaspoon of the bacon fat. Cook the patties 4 minutes, flip, and cook 3 to 4 minutes more to 160F internal.
Scatter the remaining blue cheese over the patties in the last minute and cover the pan so it softens without fully melting — blue cheese breaks into oil if you push it.
Split and toast the pretzel buns cut-side down for 60 seconds. Spread the blue cheese mayonnaise, add lettuce, the patty, two slices of bacon and the drained onion. Rest 3 minutes before eating.

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Blueberry Baked Oatmeal

American · 45 min · vegetarian, gluten-free

Ingredients & steps ↓

2 cups old-fashioned rolled oats
1.5 cups whole milk
1 large egg
1/3 cup maple syrup
1 cup fresh blueberries
1 tsp baking powder
1 tsp ground cinnamon
2 tbsp melted butter

Preheat oven to 375F and grease an 8-inch baking dish.
Stir oats, baking powder, and cinnamon together.
Whisk milk, egg, maple syrup, and melted butter in a separate bowl.
Combine wet and dry, then fold in most of the blueberries.
Spread in the dish, scatter remaining berries on top.
Bake 30-35 minutes until the center is set and the top is lightly golden; cool briefly and serve.

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Blueberry Buttermilk Waffles With Toasted Pecan Butter

American · 30 min · vegetarian

Ingredients & steps ↓

2 1/2 cups all-purpose flour
2 cups buttermilk
3 large eggs
7 tbsp butter, softened
3 tbsp granulated sugar
1/2 cup pecans
2 cups blueberries
3 tbsp pure maple syrup
1 tsp each baking powder, baking soda, salt

Toast the pecans in a dry skillet over medium 4 minutes, until they smell nutty and darken a shade; cool, then chop fine.
Mash the chopped pecans into 4 tbsp of the softened butter with a pinch of salt and a splash of the maple syrup; refrigerate.
Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
Beat the buttermilk, eggs, and the remaining butter, melted, then fold the wet into the dry until barely combined; a few dry patches are correct.
Rest the batter 5 minutes while the waffle iron heats to high; the batter should thicken and bubble.
Ladle into the greased iron, scatter blueberries over the batter, and bake 5 minutes until the steam slows and the crust is crisp and deep gold.
Serve with the pecan butter melting on top and the remaining syrup.

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Bo Kho (Vietnamese Beef and Lemongrass Stew)

Vietnamese · 150 min · beef · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

2 lb beef chuck, cut in 1.5 inch cubes
3 carrots, chunked
2 lemongrass stalks, bruised
2 tbsp tomato paste
2 pods star anise
1 tsp annatto or paprika
3 tbsp fish sauce
4 cups beef broth
1 onion, diced
4 cloves garlic, minced

Marinate beef with garlic, fish sauce, and annatto for 15 minutes while you prep vegetables.
Sear the beef in a hot oiled pot in batches until browned, about 8 minutes total.
Add onion, lemongrass, and tomato paste and cook 3 minutes until fragrant.
Pour in beef broth and add star anise; bring to a boil then reduce to a simmer.
Cover and braise 1 hour 30 minutes until the beef is nearly fall-apart tender.
Add carrots and simmer uncovered 25 to 30 more minutes until tender and the sauce thickens.
Discard lemongrass and star anise, then cool and portion.

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Bo Luc Lac (Vietnamese Shaking Beef)

Vietnamese · 30 min · beef · dairy-free, low-carb, high-protein

Ingredients & steps ↓

1.25 lb beef sirloin or tenderloin, cubed
4 cloves garlic, minced
2 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp sugar
1 red onion, wedged
3 cups watercress or lettuce
for dip lime, salt, and pepper
2 tbsp neutral oil

Marinate cubed beef with garlic, oyster sauce, soy sauce, and sugar for 15 minutes.
Whisk a small dip of lime juice, salt, and black pepper.
Heat oil in a wok over high heat until smoking.
Sear the beef in a single layer, then shake and toss 2-3 minutes for a medium-rare center.
Add red onion and toss 1 more minute so it stays crisp-tender.
Pile the beef over a bed of watercress and serve with the lime-pepper dip and rice.

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Bocadillo de Calamares

Spanish · 25 min · shrimp · pescatarian, dairy-free

Ingredients & steps ↓

1 lb squid rings
4 crusty baguette rolls
3/4 cup all-purpose flour
1 lemon
2 cups sunflower oil for frying
1 garlic clove
4 tbsp mayonnaise
1 tsp fine salt

Pat the squid rings dry and season with salt.
Dredge the rings in flour, shaking off the excess.
Heat the oil to 375 F and fry the squid in batches for 2 minutes until pale gold and crisp, then drain on paper.
Stir the crushed garlic into the mayonnaise to make a quick aioli.
Split the rolls, spread with the garlic mayo, and pile in the fried squid.
Squeeze over lemon and serve immediately.

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Bocadillo de Jamon Serrano

Spanish · 8 min · dairy-free

Ingredients & steps ↓

1 large crusty baguette
4 oz thinly sliced jamon serrano
1 ripe tomato
1 garlic clove
3 tbsp extra virgin olive oil
to taste flaky sea salt

Cut the baguette into four pieces and split each lengthwise.
Rub the cut faces lightly with garlic.
Grate the tomato and spread the pulp over the bread, then drizzle with olive oil and salt.
Layer the jamon serrano evenly across the bottom halves.
Close the sandwiches and press gently.
Serve or wrap for a packed lunch.

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Boeuf Bourguignon

French · 180 min · beef · dairy-free, low-carb, high-protein

Ingredients & steps ↓

3 lb cubed beef chuck
6 oz bacon lardons
1 bottle (3 cups) dry red wine
2 cups beef stock
12 oz cremini mushrooms
10 oz pearl onions
3 sliced carrots
2 tbsp tomato paste
3 tbsp all-purpose flour
5 sprigs fresh thyme

Render the bacon in a Dutch oven, remove it, then brown the seasoned beef in batches in the fat.
Add the carrots and tomato paste, sprinkle in the flour, and cook for 2 minutes.
Pour in the red wine and stock, scraping the pot, and return the beef and bacon with the thyme.
Cover and braise in a 325F oven for about 2 1/2 hours until the beef is fork-tender.
Saute the mushrooms and pearl onions until golden, stir them into the stew, and simmer 15 minutes more.

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Bourbon-Pecan Sweet Potato Casserole

American · 110 min · vegetarian

Ingredients & steps ↓

4 lb sweet potatoes
8 tbsp (1 stick) unsalted butter, divided
3 tbsp bourbon
1/4 cup pure maple syrup
2 large eggs
1 tsp vanilla extract
1 (zest and juice) orange
1 1/2 tsp ground cinnamon, divided
1/8 tsp cayenne pepper
1 1/2 cups pecan halves, chopped
2/3 cup light brown sugar
1/2 cup all-purpose flour

Heat the oven to 425F. Prick the sweet potatoes and roast them whole on a foil-lined pan 60 minutes, until collapsing — roasting instead of boiling concentrates the sugars and keeps the filling from going watery. Drop the oven to 350F.
When cool enough to handle, scoop the flesh into a large bowl. Mash with 5 tablespoons of the butter, the bourbon, maple syrup, eggs, vanilla, the orange zest and 2 tablespoons of its juice, 1 teaspoon of the cinnamon, and 1/2 teaspoon salt until smooth.
Spread the filling in a buttered 9x13 baking dish.
Make the topping: stir the brown sugar, flour, remaining 1/2 teaspoon cinnamon, and the cayenne — our praline spice, warm with a whisper of heat — with the remaining 3 tablespoons butter, melted, then fold in the pecans.
Crumble the topping evenly over the filling.
Bake at 350F for 30 minutes, until the topping is toasted and the edges bubble. Rest 10 minutes before serving.

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Bowl Of Red Beef Chili With Cheddar And Avocado

American · 120 min · beef · gluten-free, low-carb, high-protein

Ingredients & steps ↓

2 lb, cut in 1/2-inch cubes beef chuck
1 lb ground beef, 80/20
8 oz, shredded sharp cheddar
2, diced avocado
3/4 cup sour cream
1 can (28 oz) crushed tomatoes
2, diced bell peppers
2, diced yellow onion
2 cups beef broth
1/4 cup olive oil
6 cloves, minced garlic
2, cut in wedges lime
1/4 cup chili powder
1 tbsp ground cumin
2 tsp dried oregano
1 tbsp kosher salt
1 tsp black pepper

Dry the cubed chuck and brown it hard in half the olive oil over high heat in batches, 5 minutes per batch, until each side is crusted. Crowding the pan is what turns it grey, so give it room.
Add the ground beef and cook 5 minutes, breaking it up, then add the remaining oil, the onions and peppers and cook 6 minutes until softened.
Stir in the garlic, chili powder, cumin and oregano and cook 1 minute, until the spices smell toasted rather than dusty.
Add the tomatoes and broth, bring it to a bare simmer, and cook uncovered for 90 minutes, stirring occasionally, until the chuck is fork-tender and the chili has darkened and thickened enough that a spoon leaves a trail.
Season, then serve in bowls under a heap of cheddar, sour cream and avocado with lime wedges on the side.

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Braised Beef Ragu with Pappardelle

Italian · 180 min · beef · high-protein

Ingredients & steps ↓

2 lb beef chuck
1 lb pappardelle
28 oz canned crushed tomatoes
1 yellow onion
1 carrot
1 celery stalk
1 cup dry red wine
3 garlic cloves
2 tbsp olive oil
1/2 cup parmesan

Season beef and sear in olive oil in a Dutch oven until browned on all sides; set aside.
Soften finely diced onion, carrot, celery, and garlic in the same pot for 8 minutes.
Pour in red wine and simmer to reduce by half, scraping up browned bits.
Return beef, add crushed tomatoes, cover, and braise at a low simmer for 2.5 hours until fork-tender.
Shred the beef into the sauce and season to taste.
Boil pappardelle until al dente, toss with ragu, and finish with grated parmesan.

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Braised Beef Short Ribs Over Creamy Mashed Potatoes

American · 195 min · beef · high-protein

Ingredients & steps ↓

2 lb boneless beef short ribs
2 lb russet potatoes
5 tbsp butter
1/2 cup heavy cream
3 medium carrots
1 large yellow onion
2 cups beef broth
2 tbsp all-purpose flour
2 tbsp vegetable oil
2 tbsp tomato paste
to taste bay leaf, thyme, salt and pepper

Heat the oven to 325°F. Pat the ribs dry, season hard with salt and pepper, and dust with the flour.
Sear them in the oil in a Dutch oven over medium-high heat until a dark crust forms on every side, about 10 minutes total.
Move the beef to a plate and cook the onion and carrots in the drippings until the onion edges brown, 6 minutes.
Stir in the tomato paste and cook until it darkens to brick red, 2 minutes, then pour in the broth and scrape the pot clean.
Return the ribs, add the bay and thyme, cover, and braise 2 1/2 hours until a fork twists in the meat with no resistance.
Boil the potatoes until tender, 18 minutes, then mash with the butter and warm cream until smooth and glossy.
Skim the fat from the braising liquid and simmer it uncovered until it reduces to a light sauce, about 8 minutes.
Spoon the ribs and vegetables over the potatoes and pour the sauce on top.

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Braised Chuck Pot Roast With Potatoes Carrots And Pan Gravy

American · 215 min · beef · high-protein

Ingredients & steps ↓

2 3/4 lb beef chuck roast
3 1/4 lb Yukon gold potatoes
1 lb carrots, cut into big chunks
2 onions yellow onions, quartered
3 cups beef broth
1/2 cup all-purpose flour
2 tbsp vegetable oil
2 tbsp tomato paste
2 tbsp unsalted butter
2 bay leaves plus 1 tsp thyme bay leaves, dried thyme, salt, coarse black pepper

Heat the oven to 300F. Dry the roast thoroughly and salt it all over — a wet surface will never brown, and the browning is the whole flavor of the dish.
Heat the oil in a Dutch oven over medium-high and sear the roast 4 to 5 minutes per side, until every face is mahogany. Set it on a plate.
Add the onions and cook 5 minutes, then stir in the tomato paste and cook it another 2 minutes until it darkens from red to brick. Pour in the broth, scraping the bottom clean.
Return the roast with the bay leaves and thyme, cover, and braise 2 1/2 hours. Add the potatoes and carrots around it and braise 45 minutes more, until a fork twists out of the meat with no effort.
Lift out the meat and vegetables. Skim the fat, whisk the flour into the butter in a small pan to make a paste, then whisk that into the simmering liquid and cook 5 minutes until it is a proper gravy.
Pull the roast into big chunks with two forks, pile it with the potatoes and carrots, and pour the gravy over everything.

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Bratwurst With Sauerkraut And Mustard Potatoes

American · 40 min · gluten-free

Ingredients & steps ↓

1.25 lb (5 links) fresh bratwurst links
1 lb sauerkraut, drained
1.75 lb baby red potatoes, halved
3 tbsp salted butter
2 tbsp whole-grain mustard
1 medium yellow onion, thinly sliced
1 apple, cored and sliced
1 tbsp olive oil
1 tsp caraway seeds
1.5 tsp each kosher salt and black pepper

Cover the halved potatoes with cold salted water, bring to a boil, and cook 14 to 16 minutes until a knife slips in with no resistance, then drain and let them steam dry.
Meanwhile, heat the olive oil in a large skillet over medium and brown the brats on all sides, about 8 minutes total, turning them a quarter turn at a time.
Move the brats aside, add the onion and apple, and cook 5 minutes until the onion is limp and the apple edges are translucent.
Stir in the sauerkraut and caraway, nestle the brats back in, add a half cup of water, and cover.
Simmer 12 to 14 minutes until the brats read 160F at the center and the kraut has gone soft and mellow.
Toss the warm potatoes with the butter, mustard, salt, and pepper until each half is coated and the mustard seeds are visible on the skins.
Serve each brat over a pile of kraut with the mustard potatoes alongside.

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Brazilian Feijoada Black Bean Stew

Latin · 240 min · beans · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

1 lb dried black beans
12 oz smoked pork sausage (linguica)
1 lb pork shoulder
6 oz thick-cut bacon
2 yellow onion
6 garlic cloves
3 bay leaves
1 orange
2 cups white rice

Soak black beans overnight, or quick-soak: cover with water, boil 2 minutes, then rest off heat 1 hour; drain.
In a large pot, render diced bacon, then brown cubed pork shoulder and sliced sausage in batches; remove meats.
Saute diced onion and garlic in the fat until soft, about 5 minutes.
Return meats, add beans, bay leaves, and water to cover by 2 inches; simmer covered 2 to 2.5 hours until the beans are creamy and the pork shreds easily.
Squeeze in orange juice and simmer uncovered 10 minutes to thicken.
Cook white rice and serve the stew over rice.

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Brazilian Moqueca Fish Stew

Latin · 45 min · fish · pescatarian, gluten-free, low-carb, high-protein

Ingredients & steps ↓

1.5 lb firm white fish fillets (cod or halibut)
1 (14 oz) can coconut milk
1 red bell pepper
1 yellow bell pepper
3 roma tomatoes
1 yellow onion
1/3 cup fresh cilantro
2 limes
3 tbsp dende (palm) oil
4 garlic cloves

Season fish with lime juice, garlic, and salt; marinate 15 minutes.
In a wide pot, layer sliced onion, peppers, and tomato with the dende oil.
Lay the fish over the vegetables and pour in coconut milk.
Bring to a gentle simmer, cover, and cook 15 minutes until the fish flakes.
Scatter cilantro over the top and simmer 2 minutes.
Serve in bowls over white rice.

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Brazilian Tapioca Crepe with Cheese

Latin · 15 min · vegetarian, gluten-free

Ingredients & steps ↓

1.5 cups tapioca starch (polvilho)
1/2 cup water
1 cup shredded coalho or mozzarella cheese
1 tbsp salted butter
1 sliced tomato
1/2 tsp kosher salt

Slowly stir water and salt into the tapioca starch until it forms damp crumbs, then press through a sieve for a fine flour.
Heat a lightly buttered nonstick skillet over medium and sprinkle a thin even layer of the tapioca flour to form a 7-inch round.
Cook 2 minutes until the flour fuses into a solid crepe.
Sprinkle cheese and a few slices of tomato over one half and cook 1 minute until melted.
Fold the crepe in half and serve warm.

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Brazilian Vegan Black Bean Feijoada

Latin · 55 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

3 (15 oz) cans canned black beans
1 tbsp smoked paprika
3 portobello mushrooms
1 yellow onion
5 garlic cloves
2 bay leaves
1 orange
2 cups vegetable broth
3 tbsp olive oil
2 cups white rice

Saute diced onion and chopped portobello in olive oil until browned, about 8 minutes.
Add garlic and smoked paprika; cook 1 minute until fragrant.
Stir in black beans with their liquid, vegetable broth, and bay leaves.
Simmer 30 minutes until thick, mashing some beans to build body.
Squeeze in orange juice and season with salt.
Cook white rice and serve the feijoada over it.

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Breaded Pork Cutlets With Mashed Potatoes And Applesauce

American · 50 min · pork · high-protein

Ingredients & steps ↓

2 1/2 lb (8 cutlets) boneless pork chops, pounded thin
1/2 cup all-purpose flour
2 eggs large eggs
1 1/2 cups plain breadcrumbs
1/4 cup vegetable oil
2 3/4 lb russet potatoes
4 tbsp unsalted butter
3/4 cup whole milk
1 3/4 cups unsweetened applesauce
1 lb green beans, trimmed
1 tsp garlic powder plus salt salt, black pepper, garlic powder

Peel and quarter the potatoes and boil them in salted water 18 to 20 minutes until a knife goes through cleanly. Drain, dry them in the hot pot for a minute, and mash with the butter and warm milk.
Put each chop between two sheets of plastic and pound to a quarter inch — thin and even is what makes them cook fast and stay juicy.
Set up flour seasoned with salt, pepper, and garlic powder; beaten eggs; and breadcrumbs. Coat each cutlet in that order, pressing the crumbs on so they adhere, and let them rest 5 minutes so the coating sets.
Heat a quarter inch of oil in a wide skillet until a crumb sizzles hard on contact. Fry the cutlets two at a time, 2 to 3 minutes a side, until they are deep gold and the crust crackles when you tap it.
Drain on a rack and salt right away. Keep them uncovered — a lid will steam the crust soft in a minute.
Steam the green beans 5 minutes. Serve two cutlets per person with mashed potatoes, the beans, and a cold spoonful of applesauce.

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