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Lamb and Parsnip Soup
Hearty Lamb and Parsnip Soup with Herbs and Root Vegetables
Ingredients:
1 lb lamb shoulder or stew meat, cubed
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
2 parsnips, peeled and diced
2 carrots, diced
1 potato, peeled and cubed
1 stalk celery, sliced
6 cups lamb or vegetable broth
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
Salt and black pepper to taste
Fresh parsley, for garnish
Directions:
In a large soup pot, heat olive oil over medium-high heat. Add lamb pieces and brown on all sides. Remove and set aside.
In the same pot, sauté onion and garlic for 2–3 minutes, until fragrant.
Add parsnips, carrots, potato, and celery. Cook for another 5 minutes, stirring occasionally.
Return lamb to the pot. Add rosemary, thyme, broth, salt, and pepper. Stir well.
Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 1 hour 45 minutes | Total Time: 2 hours
Kcal: 390 kcal | Servings: 6 servings
#lambsoup #parsnipsoup #rootvegetables #comfortfood #slowcookedsoup #heartymeals #winterwarmers #souprecipes #lambandveggies #rusticsoup #wholesomeeats #homecookedcomfort #rootveggiesoup #souptime #traditionalrecipes #lambrecipes #fallrecipes #souplovers #onepotmeals #cozykitchen
Cozy up with this Lamb and Parsnip Soup — it’s rich, rustic, and full of soul-warming flavor. A bowl of this is all you need on a chilly night!Lamb and Parsnip Soup Hearty Lamb and Parsnip Soup with Herbs and Root Vegetables Ingredients: 1 lb lamb shoulder or stew meat, cubed 1 tablespoon olive oil 1 onion, chopped 2 garlic cloves, minced 2 parsnips, peeled and diced 2 carrots, diced 1 potato, peeled and cubed 1 stalk celery, sliced 6 cups lamb or vegetable broth 1 teaspoon dried rosemary 1/2 teaspoon dried thyme Salt and black pepper to taste Fresh parsley, for garnish Directions: In a large soup pot, heat olive oil over medium-high heat. Add lamb pieces and brown on all sides. Remove and set aside. In the same pot, sauté onion and garlic for 2–3 minutes, until fragrant. Add parsnips, carrots, potato, and celery. Cook for another 5 minutes, stirring occasionally. Return lamb to the pot. Add rosemary, thyme, broth, salt, and pepper. Stir well. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving. Prep Time: 15 minutes | Cooking Time: 1 hour 45 minutes | Total Time: 2 hours Kcal: 390 kcal | Servings: 6 servings #lambsoup #parsnipsoup #rootvegetables #comfortfood #slowcookedsoup #heartymeals #winterwarmers #souprecipes #lambandveggies #rusticsoup #wholesomeeats #homecookedcomfort #rootveggiesoup #souptime #traditionalrecipes #lambrecipes #fallrecipes #souplovers #onepotmeals #cozykitchen Cozy up with this Lamb and Parsnip Soup — it’s rich, rustic, and full of soul-warming flavor. A bowl of this is all you need on a chilly night!
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Lentil Soup with Curry
Curried Lentil Soup with Coconut Milk and Warming Spices
Ingredients:
1 tablespoon coconut oil or olive oil
1 onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon ground cumin
1/4 teaspoon chili flakes (optional)
1 cup red lentils, rinsed
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
3 cups vegetable broth or water
Salt and black pepper, to taste
Juice of 1/2 lime
Fresh cilantro, for garnish
Directions:
In a large pot, heat oil over medium heat. Add onion and sauté for 4–5 minutes until soft and translucent.
Add garlic, ginger, curry powder, cumin, and chili flakes. Cook for 1–2 minutes until fragrant.
Stir in red lentils, diced tomatoes, coconut milk, and broth. Mix well.
Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until lentils are soft and the soup thickens.
Season with salt, pepper, and a splash of lime juice.
Serve hot, topped with fresh cilantro.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 4 servings
#curriedlentilsoup #lentilcurry #plantbasedsoup #vegetariansoup #comfortfood #glutenfree #veganrecipes #curryflavors #coconutmilkrecipes #spicysoup #easyveganmeals #healthylunch #warmingmeals #meatlessmonday #redlentilsoup #souprecipe #herbyflavors #spicedcomfortfood #limesoup #onepotvegan
Spiced, creamy, and soul-warming! This Curried Lentil Soup is packed with red lentils, coconut milk, and bold curry flavors.Lentil Soup with Curry Curried Lentil Soup with Coconut Milk and Warming Spices Ingredients: 1 tablespoon coconut oil or olive oil 1 onion, finely chopped 3 garlic cloves, minced 1 tablespoon fresh ginger, grated 1 tablespoon curry powder 1 teaspoon ground cumin 1/4 teaspoon chili flakes (optional) 1 cup red lentils, rinsed 1 can (14 oz) diced tomatoes 1 can (14 oz) coconut milk 3 cups vegetable broth or water Salt and black pepper, to taste Juice of 1/2 lime Fresh cilantro, for garnish Directions: In a large pot, heat oil over medium heat. Add onion and sauté for 4–5 minutes until soft and translucent. Add garlic, ginger, curry powder, cumin, and chili flakes. Cook for 1–2 minutes until fragrant. Stir in red lentils, diced tomatoes, coconut milk, and broth. Mix well. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until lentils are soft and the soup thickens. Season with salt, pepper, and a splash of lime juice. Serve hot, topped with fresh cilantro. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 320 kcal | Servings: 4 servings #curriedlentilsoup #lentilcurry #plantbasedsoup #vegetariansoup #comfortfood #glutenfree #veganrecipes #curryflavors #coconutmilkrecipes #spicysoup #easyveganmeals #healthylunch #warmingmeals #meatlessmonday #redlentilsoup #souprecipe #herbyflavors #spicedcomfortfood #limesoup #onepotvegan Spiced, creamy, and soul-warming! This Curried Lentil Soup is packed with red lentils, coconut milk, and bold curry flavors.
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Tofu and Soy Sauce Pasta
Umami Tofu Pasta with Garlic-Soy Glaze and Crisp Veggies
Ingredients:
12 oz spaghetti or noodles of choice
1 tbsp sesame oil (or neutral oil)
14 oz extra-firm tofu, pressed and cubed
1 red bell pepper, thinly sliced
1 carrot, julienned
3 green onions, chopped
3 cloves garlic, minced
1 tbsp grated ginger
1/4 cup low-sodium soy sauce
1 tbsp rice vinegar
1 tbsp maple syrup or honey
1 tsp chili flakes or sriracha (optional)
Toasted sesame seeds and cilantro for garnish
Directions:
Cook pasta according to package instructions. Drain and set aside.
Heat sesame oil in a large pan or wok over medium-high heat. Add tofu cubes and cook until golden and crispy on all sides, about 6–8 minutes. Remove and set aside.
In the same pan, sauté garlic, ginger, bell pepper, and carrot for 2–3 minutes until just tender.
Stir in soy sauce, rice vinegar, maple syrup, and chili flakes. Simmer for 1–2 minutes.
Add cooked pasta and tofu back to the pan. Toss everything together until well coated and heated through.
Top with green onions, sesame seeds, and cilantro. Serve warm.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 470 kcal | Servings: 4 servings
#tofupasta #veganpasta #soyglazedtofu #asiantwistpasta #tofuandnoodles #meatlessmeal #easyveganrecipes #plantbasedpasta #umamibowl #dinnerunder30 #weeknightvegan #tofulovers #vegancomfortfood #soygarlicsauce #asianfusion #healthyveganpasta #quickplantbasedmeal #garlicgingerpasta #onepanvegan #tofuandveggies
Savory, satisfying, and full of umami This Tofu and Soy Sauce Pasta is your new plant-based favorite!Tofu and Soy Sauce Pasta Umami Tofu Pasta with Garlic-Soy Glaze and Crisp Veggies Ingredients: 12 oz spaghetti or noodles of choice 1 tbsp sesame oil (or neutral oil) 14 oz extra-firm tofu, pressed and cubed 1 red bell pepper, thinly sliced 1 carrot, julienned 3 green onions, chopped 3 cloves garlic, minced 1 tbsp grated ginger 1/4 cup low-sodium soy sauce 1 tbsp rice vinegar 1 tbsp maple syrup or honey 1 tsp chili flakes or sriracha (optional) Toasted sesame seeds and cilantro for garnish Directions: Cook pasta according to package instructions. Drain and set aside. Heat sesame oil in a large pan or wok over medium-high heat. Add tofu cubes and cook until golden and crispy on all sides, about 6–8 minutes. Remove and set aside. In the same pan, sauté garlic, ginger, bell pepper, and carrot for 2–3 minutes until just tender. Stir in soy sauce, rice vinegar, maple syrup, and chili flakes. Simmer for 1–2 minutes. Add cooked pasta and tofu back to the pan. Toss everything together until well coated and heated through. Top with green onions, sesame seeds, and cilantro. Serve warm. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 470 kcal | Servings: 4 servings #tofupasta #veganpasta #soyglazedtofu #asiantwistpasta #tofuandnoodles #meatlessmeal #easyveganrecipes #plantbasedpasta #umamibowl #dinnerunder30 #weeknightvegan #tofulovers #vegancomfortfood #soygarlicsauce #asianfusion #healthyveganpasta #quickplantbasedmeal #garlicgingerpasta #onepanvegan #tofuandveggies Savory, satisfying, and full of umami This Tofu and Soy Sauce Pasta is your new plant-based favorite!
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Beef and Pinto Bean Soup
Hearty Beef and Pinto Bean Soup with Tomatoes, Spices, and Vegetables
Ingredients:
1 lb ground beef or stew beef, browned
1 tablespoon olive oil (if using stew beef)
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 (15 oz) can pinto beans, drained and rinsed
1 (14.5 oz) can diced tomatoes
4 cups beef broth
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1 bay leaf
Salt and pepper, to taste
Optional: chopped fresh parsley or cilantro, for garnish
Directions:
In a large soup pot, brown the beef over medium heat. If using stew beef, heat olive oil first and sear beef until browned on all sides.
Add onion and garlic, sauté 2–3 minutes until fragrant.
Stir in carrots and celery, cooking another 3–4 minutes.
Add pinto beans, diced tomatoes, beef broth, cumin, paprika, oregano, bay leaf, salt, and pepper.
Bring to a boil, then reduce heat and simmer uncovered for 30–40 minutes, or until vegetables are tender and flavors meld.
Remove bay leaf. Taste and adjust seasoning. Garnish with parsley or cilantro if desired. Serve warm.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 380 kcal | Servings: 4–5 servings
#beefsoup #pintobeansoup #heartyhomemadesoup #comfortfood #souprecipe #beefandbeans #easyweeknightmeals #onepotdinners #beanbasedsoup #beefbrothrecipes #rusticsoup #soupszn #homemadesoupideas #vegetablesoup #proteinpacked #familydinnerideas #nourishingmeals #savorycomfort #soupsandstews #beansfordinner
When it’s cold outside, this Beef and Pinto Bean Soup brings all the cozy vibes! So hearty, so flavorful.Beef and Pinto Bean Soup Hearty Beef and Pinto Bean Soup with Tomatoes, Spices, and Vegetables Ingredients: 1 lb ground beef or stew beef, browned 1 tablespoon olive oil (if using stew beef) 1 medium onion, chopped 2 cloves garlic, minced 2 carrots, diced 2 celery stalks, diced 1 (15 oz) can pinto beans, drained and rinsed 1 (14.5 oz) can diced tomatoes 4 cups beef broth 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon dried oregano 1 bay leaf Salt and pepper, to taste Optional: chopped fresh parsley or cilantro, for garnish Directions: In a large soup pot, brown the beef over medium heat. If using stew beef, heat olive oil first and sear beef until browned on all sides. Add onion and garlic, sauté 2–3 minutes until fragrant. Stir in carrots and celery, cooking another 3–4 minutes. Add pinto beans, diced tomatoes, beef broth, cumin, paprika, oregano, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 30–40 minutes, or until vegetables are tender and flavors meld. Remove bay leaf. Taste and adjust seasoning. Garnish with parsley or cilantro if desired. Serve warm. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes Kcal: 380 kcal | Servings: 4–5 servings #beefsoup #pintobeansoup #heartyhomemadesoup #comfortfood #souprecipe #beefandbeans #easyweeknightmeals #onepotdinners #beanbasedsoup #beefbrothrecipes #rusticsoup #soupszn #homemadesoupideas #vegetablesoup #proteinpacked #familydinnerideas #nourishingmeals #savorycomfort #soupsandstews #beansfordinner When it’s cold outside, this Beef and Pinto Bean Soup brings all the cozy vibes! So hearty, so flavorful.
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Vietnamese Grilled Chicken with Rice Noodles
Fragrant Vietnamese Lemongrass Grilled Chicken over Rice Vermicelli (Bún Gà Nướng)
Ingredients:
For the Chicken Marinade:
1 ½ lbs boneless chicken thighs (skinless)
3 tablespoons lemongrass, finely minced
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
2 cloves garlic, minced
1 tablespoon shallots, minced
1 tablespoon vegetable oil
1 teaspoon ground black pepper
For the Noodle Bowl:
8 oz rice vermicelli noodles
2 cups lettuce, shredded
1 cup cucumber, julienned
1 cup bean sprouts
1 large carrot, shredded
Fresh herbs: mint, cilantro, Thai basil
Crushed roasted peanuts (for garnish)
Fried shallots (optional, for garnish)
For the Nước Chấm (Dipping Sauce):
1/3 cup fish sauce
1/3 cup water
3 tablespoons sugar
2 tablespoons lime juice
1 garlic clove, minced
1 Thai chili, finely sliced (optional)
Directions:
In a large bowl, mix together lemongrass, fish sauce, soy sauce, sugar, garlic, shallots, oil, and pepper. Add chicken and coat well. Marinate for at least 1 hour (or overnight for best flavor).
Cook rice vermicelli noodles according to package instructions. Rinse with cold water and set aside.
Grill marinated chicken over medium-high heat for 5–6 minutes per side until caramelized and fully cooked. Let rest, then slice.
In a small bowl, combine all Nước Chấm sauce ingredients. Stir until sugar dissolves.
Assemble bowls by placing a layer of noodles, followed by lettuce, cucumber, carrots, sprouts, and herbs. Top with grilled chicken slices.
Drizzle with dipping sauce and garnish with peanuts and fried shallots.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 420 kcal | Servings: 4 servings
#vietnamesefood #grilledchicken #bunghanouong #ricevermicelli #asiannoodlebowls #vietnamesechicken #lemongrasschicken #freshherbs #nướcchấm #vietnamesecuisine #healthyasianrecipes #ricebowlideas #streetfoodvibes #chickennoodlebowl #vietnamesegrill #herbaceousmeals #southasianflavors #vermicellibowl #lightandfresh #simplevietnamese
Fresh, fragrant, and full of flavor! This Vietnamese Grilled Chicken with Rice Noodles is perfect for warm-weather eating.Vietnamese Grilled Chicken with Rice Noodles Fragrant Vietnamese Lemongrass Grilled Chicken over Rice Vermicelli (Bún Gà Nướng) Ingredients: For the Chicken Marinade: 1 ½ lbs boneless chicken thighs (skinless) 3 tablespoons lemongrass, finely minced 2 tablespoons fish sauce 1 tablespoon soy sauce 1 tablespoon brown sugar 2 cloves garlic, minced 1 tablespoon shallots, minced 1 tablespoon vegetable oil 1 teaspoon ground black pepper For the Noodle Bowl: 8 oz rice vermicelli noodles 2 cups lettuce, shredded 1 cup cucumber, julienned 1 cup bean sprouts 1 large carrot, shredded Fresh herbs: mint, cilantro, Thai basil Crushed roasted peanuts (for garnish) Fried shallots (optional, for garnish) For the Nước Chấm (Dipping Sauce): 1/3 cup fish sauce 1/3 cup water 3 tablespoons sugar 2 tablespoons lime juice 1 garlic clove, minced 1 Thai chili, finely sliced (optional) Directions: In a large bowl, mix together lemongrass, fish sauce, soy sauce, sugar, garlic, shallots, oil, and pepper. Add chicken and coat well. Marinate for at least 1 hour (or overnight for best flavor). Cook rice vermicelli noodles according to package instructions. Rinse with cold water and set aside. Grill marinated chicken over medium-high heat for 5–6 minutes per side until caramelized and fully cooked. Let rest, then slice. In a small bowl, combine all Nước Chấm sauce ingredients. Stir until sugar dissolves. Assemble bowls by placing a layer of noodles, followed by lettuce, cucumber, carrots, sprouts, and herbs. Top with grilled chicken slices. Drizzle with dipping sauce and garnish with peanuts and fried shallots. Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes Kcal: 420 kcal | Servings: 4 servings #vietnamesefood #grilledchicken #bunghanouong #ricevermicelli #asiannoodlebowls #vietnamesechicken #lemongrasschicken #freshherbs #nướcchấm #vietnamesecuisine #healthyasianrecipes #ricebowlideas #streetfoodvibes #chickennoodlebowl #vietnamesegrill #herbaceousmeals #southasianflavors #vermicellibowl #lightandfresh #simplevietnamese Fresh, fragrant, and full of flavor! This Vietnamese Grilled Chicken with Rice Noodles is perfect for warm-weather eating.
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Tkemali Chicken Thighs
Pan-Seared Chicken Thighs Glazed in Homemade Tkemali Sauce
Ingredients:
6 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 cup green or red tkemali (Georgian sour plum sauce)
3 cloves garlic, minced
1 teaspoon coriander
1 teaspoon smoked paprika
Salt and black pepper, to taste
1/4 teaspoon crushed red pepper flakes (optional)
Fresh cilantro or parsley for garnish
Lemon wedges, for serving
Directions:
Pat chicken thighs dry with paper towels and season generously with salt, pepper, smoked paprika, and coriander.
Heat olive oil in a large skillet over medium-high heat.
Sear the chicken thighs skin-side down for 5–6 minutes until golden and crispy. Flip and sear the other side for 3–4 minutes.
Reduce heat to medium-low. Remove excess fat if needed, leaving about 1 tablespoon in the pan.
Add minced garlic and red pepper flakes. Cook for 30 seconds until fragrant.
Pour in the tkemali sauce and gently coat the chicken. Simmer uncovered for 12–15 minutes, occasionally spooning the sauce over the meat, until chicken is fully cooked and tender.
Garnish with fresh herbs and serve with lemon wedges and rice or roasted vegetables.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 385 kcal | Servings: 4 servings
#georgiancuisine #tkemali #chickenthighs #easychickenrecipes #georgiansauce #sourplumsauce #chickendinner #comfortfood #weeknightdinner #homecooking #savoryglaze #pansearedchicken #georgianflavors #plumsauce #authenticflavors #midweekmeals #freshherbs #spiceddinner #worldcuisine #homemadesauce
This is not your average chicken dish! These Tkemali-glazed chicken thighs are bold, tangy, and full of Georgian flavor. Perfect for impressing your dinner guests or just treating yourself!Tkemali Chicken Thighs Pan-Seared Chicken Thighs Glazed in Homemade Tkemali Sauce Ingredients: 6 bone-in, skin-on chicken thighs 1 tablespoon olive oil 1 cup green or red tkemali (Georgian sour plum sauce) 3 cloves garlic, minced 1 teaspoon coriander 1 teaspoon smoked paprika Salt and black pepper, to taste 1/4 teaspoon crushed red pepper flakes (optional) Fresh cilantro or parsley for garnish Lemon wedges, for serving Directions: Pat chicken thighs dry with paper towels and season generously with salt, pepper, smoked paprika, and coriander. Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down for 5–6 minutes until golden and crispy. Flip and sear the other side for 3–4 minutes. Reduce heat to medium-low. Remove excess fat if needed, leaving about 1 tablespoon in the pan. Add minced garlic and red pepper flakes. Cook for 30 seconds until fragrant. Pour in the tkemali sauce and gently coat the chicken. Simmer uncovered for 12–15 minutes, occasionally spooning the sauce over the meat, until chicken is fully cooked and tender. Garnish with fresh herbs and serve with lemon wedges and rice or roasted vegetables. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 385 kcal | Servings: 4 servings #georgiancuisine #tkemali #chickenthighs #easychickenrecipes #georgiansauce #sourplumsauce #chickendinner #comfortfood #weeknightdinner #homecooking #savoryglaze #pansearedchicken #georgianflavors #plumsauce #authenticflavors #midweekmeals #freshherbs #spiceddinner #worldcuisine #homemadesauce This is not your average chicken dish! These Tkemali-glazed chicken thighs are bold, tangy, and full of Georgian flavor. Perfect for impressing your dinner guests or just treating yourself!
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