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Food Enthusiasts! We’re all about igniting your love for cooking. That’s why we’re thrilled to share new, mouthwatering recipes with you every single day. So, don’t forget to swing by our page regularly to uncover a fresh dose of culinary inspiration. And guess what? Today’s your lucky day because we’ve got some delicious food recipes waiting just for you:

  1. Avocado and Chickpea Salad
  2. Ingredients:

    • 1 ripe avocado, diced
    • 1 cup chickpeas, cooked and drained
    • 1/2 red onion, finely chopped
    • 1/2 cup cherry tomatoes, halved
    • 1/4 cup fresh cilantro, chopped
    • 2 tbsp olive oil
    • 1 tbsp lemon juice
    • Salt and pepper to taste

    Culinary:

    1. In a large bowl, combine the avocado, chickpeas, red onion, cherry tomatoes, and cilantro.
    2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
    3. Pour the dressing over the salad and toss gently to combine.
    4. Serve immediately or refrigerate for up to 2 hours before serving.

  3. Garlic Butter Shrimp Pasta
  4. Ingredients:

    • 200g spaghetti
    • 300g shrimp, peeled and deveined
    • 4 cloves garlic, minced
    • 1/4 cup butter
    • 1/4 cup grated Parmesan cheese
    • 2 tbsp parsley, chopped
    • 1 tbsp lemon juice
    • Salt and pepper to taste

    Culinary:

    1. Cook the spaghetti according to the package instructions. Drain and set aside.
    2. In a large skillet, melt the butter over medium heat. Add the garlic and sauté for 1-2 minutes.
    3. Add the shrimp to the skillet and cook until they are pink and opaque, about 4-5 minutes.
    4. Stir in the cooked spaghetti, Parmesan cheese, parsley, lemon juice, salt, and pepper. Toss to combine.
    5. Serve immediately, garnished with extra parsley and Parmesan if desired.

  5. Stuffed Bell Peppers
  6. Ingredients:

    • 4 large bell peppers
    • 1 cup quinoa, cooked
    • 1/2 cup black beans, drained and rinsed
    • 1/2 cup corn kernels
    • 1/2 cup shredded cheddar cheese
    • 1/2 onion, finely chopped
    • 2 cloves garlic, minced
    • 1 tsp cumin
    • Salt and pepper to taste
    • 2 tbsp olive oil

    Culinary:

    1. Preheat the oven to 375°F (190°C).
    2. Cut the tops off the bell peppers and remove the seeds and membranes.
    3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
    4. Stir in the quinoa, black beans, corn, cumin, salt, and pepper. Cook for another 2-3 minutes until heated through.
    5. Spoon the quinoa mixture into the bell peppers and place them in a baking dish.
    6. Sprinkle the shredded cheddar cheese on top of each stuffed pepper.
    7. Bake for 25-30 minutes, until the peppers are tender and the cheese is melted and bubbly.

  7. Thai Coconut Curry Soup
  8. Ingredients:

    • 1 tbsp vegetable oil
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 tbsp ginger, grated
    • 2 tbsp red curry paste
    • 1 can (400ml) coconut milk
    • 2 cups vegetable broth
    • 1 cup mushrooms, sliced
    • 1 red bell pepper, sliced
    • 1 cup baby spinach
    • 2 tbsp soy sauce
    • 1 tbsp lime juice
    • Fresh cilantro for garnish

    Culinary:

    1. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant, about 3-4 minutes.
    2. Stir in the red curry paste and cook for another minute.
    3. Add the coconut milk and vegetable broth, and bring to a simmer.
    4. Add the mushrooms, red bell pepper, and soy sauce. Cook for 5-7 minutes, until the vegetables are tender.
    5. Stir in the baby spinach and lime juice, and cook for another 1-2 minutes until the spinach is wilted.
    6. Serve hot, garnished with fresh cilantro.

  9. Blueberry Oatmeal Pancakes
  10. Ingredients:

    • 1 cup rolled oats
    • 1 cup milk
    • 1 egg
    • 1/2 cup whole wheat flour
    • 1 tbsp sugar
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1/2 cup blueberries
    • 2 tbsp vegetable oil
    • 1 tsp vanilla extract

    Culinary:

    1. In a bowl, combine the rolled oats and milk. Let sit for 10 minutes to soften the oats.
    2. In a separate bowl, whisk together the egg, vegetable oil, and vanilla extract.
    3. Add the oat mixture to the wet ingredients and mix well.
    4. In another bowl, combine the whole wheat flour, sugar, baking powder, baking soda, and salt.
    5. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the blueberries.
    6. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
    7. Serve warm with maple syrup or your favorite toppings.

NOTE: ADJUST THE SEASONING AS PER YOUR TASTE AND ALWAYS ENSURE TO CHECK FOR ALLERGIES BEFORE USING ANY INGREDIENT.
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