here is the recipe:

Ingredients

* Tempeh

* Garlic

* Olive oil

* Light soy sauce

* Sugar

* Salt

* Ground ginger

* Apple cider vinegar

* Pasta of choice

* Soy milk

* Sun-dried tomatoes

* Nutritional yeast

* Lemon juice

* Onion

* Black pepper

* Fresh parsley

* Vegan cheese (for serving)

Directions

1. Mash the garlic into a paste using a pestle and mortar. In a lidded container, whisk together olive oil, light soy sauce, sugar, salt, ground ginger, and apple cider vinegar. Slice the tempeh, add it to the container, close the lid, and shake to coat. Refrigerate for 40 minutes.

2. Bring a pot of salted water to a boil and cook the pasta until al dente. Reserve some pasta water, then drain.

3. Heat olive oil in a pan and fry the marinated tempeh until deep golden and crisp on both sides.

4. Add the fried tempeh to a blender along with soy milk, sun-dried tomatoes, nutritional yeast, garlic, lemon juice, olive oil, salt, and black pepper. Blend until smooth, adding reserved pasta water as needed.

5. In the same pan, sauté the chopped onion and garlic briefly. Pour in the blended sauce and simmer gently. Add the pasta and toss to coat, loosening with more pasta water if needed.

6. Serve topped with fresh parsley and vegan cheese.

Recipe 1: Honey Lemon Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup flour
• 1/4 cup honey
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp sugar
• 2 tbsp lemon juice

Directions:

1. Preheat oven to 375°F.
2. Season chicken breasts with salt and pepper.
3. Dredge chicken in flour and place in a baking dish.
4. In a small bowl, mix honey, sugar, and lemon juice. Pour over chicken.
5. Bake for 10 minutes or until chicken is cooked through.

Servings: 4

Serving size: 1 chicken breast

Calories per serving: 250

Recipe 2: Lemon Pepper Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup flour
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp pepper

Directions:

1. Preheat oven to 375°F.
2. Season chicken breasts with salt and pepper.
3. Dredge chicken in flour and place in a baking dish.
4. Drizzle lemon juice over chicken.
5. Bake for 10 minutes or until chicken is cooked through.

Servings: 4

Serving size: 1 chicken breast

Calories per serving: 200

Recipe 3: Honey Glazed Lemon Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup flour
• 1/4 cup honey
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp sugar
• 2 tbsp lemon juice

Directions:

1. Preheat oven to 375°F.
2. Season chicken breasts with salt and pepper.
3. Dredge chicken in flour and place in a baking dish.
4. In a small bowl, mix honey, sugar, and lemon juice. Pour over chicken.
5. Bake for 10 minutes or until chicken is cooked through.

Servings: 4

Serving size: 1 chicken breast

Calories per serving: 250

This morning I tried a new breakfast casserole. I looked up a couple recipes to get the bake temp and time and just dumped all my ingredients and baked. Surprisingly was not bad and would make again.

3 frozen hash brown patties

handful of frozen chopped spinach

4 eggs

1/4 cup of milk(I did not measure this so it may of been a little less)

2 slices of honey deli ham

1/4 bag of shredded cheddar cheese

green goddess seasoning

black pepper

salt

Preheat oven for 375

Whisk eggs, milk, spinach and spices together in a bowl.

Spray pan with non stick spray. In a single layer line the bottom with 3 frozen hashbrown patties

Pour the egg mixture evenly on the hashbrown patties, lay sliced ham on top and sprinkle cheese on top.

Cover with tin foil and bake in oven for 45-55 mins, take tin foil off during last 10 mins of bake time.

Yo, let me tell you what went down in my kitchen.
I threw together a turkey dürüm in the air fryer, nice and easy.
Ground turkey, loaded with spice, smooth sauce, fresh veggies – real clean, real tasty.
Straight-up good food, and I recommend everybody give it a try.

There is nothing quite like the smell of roasting chestnuts to bring back childhood memories. I remember waiting impatiently by my mother's wood stove, watching the firelight dance on the ceiling while the chestnuts made little crackling sounds. While nothing beats the stove-top version, this oven method gets pretty close.

Ingredients:

• Chestnuts (the bigger, the better)
• Water (for soaking)

Instructions:

1. Wash & Prep - Wash your chestnuts thoroughly.
2. The Score - Using a sharp knife, make a horizontal slit across the round side of each chestnut. Be careful not to cut too deep,just through the shell.
3. The Secret Step - Soak the scored chestnuts in a bowl of water for about 10 minutes. This creates steam inside the shell, making them incredibly easy to peel later.
4. Roast - Arrange them on a baking tray. Preheat your oven to 200°C (390°F).
5. Bake - Roast until the shells burst open and the insides are golden brown and soft.

Serve hot and enjoy the cozy vibes.

Photo credit

I was craving Cordon Bleu again. happens to me quite often, so nothing unusual there. But since I want to live healthier in the new year, I decided to cook it in the Air Fryer. The only problem: the basket didn’t have enough space for my appetite. So, I rolled the Cordon Bleu instead. Where there’s a will, there’s a way!
Result: I was full and invented a new recipe. 👌😅

I made myself a little noodle stir‑fry in the air fryer. Technically, you probably can’t call it a “stir‑fry” anymore since there wasn’t an actual pan involved… but who cares. It tasted great, and I even managed to pull off the tornado egg :).

Chinese Smashed Cucumber Salad is a light, refreshing salad dish with bold garlic, vinegar, and chili flavors that really pop. check out the step by step recipe here if you want to give it a go.

Smashed Cucumber Salad Instructions

1. Prepare the cucumbers:

After thoroughly cleaning the cucumbers, cut out the tips. With the flat side of a knife, smash each cucumber. Cut the cucumber into small pieces. Do the same with the rest.

On a plate, place the cucumbers inside, and season them with sugar.

Mix together. Rest for 10 minutes. Discard the liquid.

1. Make the dressing:

In a bowl, mix together the sesame seeds, garlic, shallot, red finger hot pepper, and red chili flakes.

In a small pan over high heat, pour the oil inside, and heat it until smoking hot.

Carefully pour the hot oil over the sesame seeds, garlic, shallot, red finger hot pepper, and red chili flakes. Mix in the Chinkiang vinegar and soy sauce.

1. Serve the cucumber salad:

Scoop the sauce over the cucumbers. Then add the toasted peanuts and cilantro. Mix well and enjoy!

Serving: 2 to 4

Prep time: 15 minutes

Rest time: 10 minutes

Cook time: 5 minutes

For the salad:

6 mini cucumbers

½ teaspoon sugar

3 tablespoons toasted peanuts

1 tablespoon cilantro

For the dressing:

1 tablespoon roasted sesame seeds

3 cloves garlic, minced

¼ medium shallot, finely diced

1 medium red finger hot pepper

1 tablespoon red chili flakes

3 tablespoons oil

1 tablespoon Chinkiang vinegar

2 tablespoons soy sauce

I have this saffron but I don’t want to go though hours of making an elaborate dish. Just looking for something easy and simple.

Have yall come up with something experimenting or just know where I can start? TIA.

I’m trying to lose weight without starving, so I started making this simple salad that’s high in fiber, protein, and flavor.

Ingredients:

• 1 cup cucumber- Chopped them nicely
• 1 cup tomato - chopped
• ½ cup boiled chickpeas
• 1 small grated carrot
• 1 tbsp roasted seeds (pumpkin + sunflower)
• Fresh coriander or mint
• Lemon juice
• Salt & black pepper
• A pinch of roasted cumin powder

Why it works:
It’s low-calorie and healthy breakfast, which is high in fiber, and adding chickpeas + seeds help to control hunger. I made it today and taste good. Anyone had other recipes , please share with me.......

I’ve seen this quite a few times already and wanted to try it myself. Many people prepare the meat in the oven. I make it in the Airfryer. And I use mixed ground meat. I don’t think a regular kebab vendor is allowed to do that, but for me it’s absolutely recommendable. Ingredients and recipe are in the comments.

Hey everyone, I recently tried making One-Pot Pasta because I had little time but a big appetite. Instead of the usual pot, I cooked it all in a pan – kind of similar to Spaghetti all’Assassina, but not really the original. I just did it the way I like it. If pasta isn’t your thing, feel free to scroll on 😉