Korean Chicken with Gochujang and Vegetables Spicy Korean Chicken Stir-Fry with Gochujang and Colorful Veggies Ingredients: 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces 2 tablespoons gochujang (Korean red chili paste) 1 tablespoon soy sauce 1 tablespoon sesame oil 1 tablespoon rice vinegar 1 tablespoon honey 3 cloves garlic, minced 1 teaspoon grated fresh ginger 1 tablespoon vegetable oil 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 zucchini, halved lengthwise and sliced 1 cup broccoli florets 2 green onions, chopped 1 tablespoon sesame seeds Cooked white rice, for serving Directions: In a bowl, mix gochujang, soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger until well combined. Add the chicken to the bowl and toss to coat evenly. Let marinate for at least 20 minutes. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 6-8 minutes until browned and cooked through. Add the bell peppers, zucchini, and broccoli. Stir-fry for another 4-5 minutes until the vegetables are crisp-tender. Sprinkle with chopped green onions and sesame seeds. Serve hot over a bed of steamed rice. Prep Time: 20 minutes (plus marinating) | Cooking Time: 15 minutes | Total Time: 35 minutes Kcal: 390 kcal | Servings: 4 servings #koreanchicken #gochujang #spicystirfry #koreanflavors #asianinspired #easyweeknightdinner #glutenfreerecipe #homemadeasian #chickenthighs #quickmeals #mealprepideas #wokrecipes #savoryandspicy #dinnerideas #colorfulveggies #chickenlovers #spicyfoodlover #vegetableloaded #comfortfoodrecipes #ricebowl Bold, spicy, and colorful! This Korean Chicken with Gochujang and Vegetables is a quick stir-fry dream come true Ready in 30 minutes and packed with flavor!

Fish Head Soup Savory Fish Head Soup with Ginger and Lemongrass Ingredients: 2 fish heads (snapper, grouper, or your choice), cleaned and gills removed 1 tablespoon oil 1 onion, sliced 3 cloves garlic, minced 1 thumb-sized piece of ginger, sliced 2 stalks lemongrass, smashed 2 tomatoes, quartered 1 red chili, sliced (optional) 6 cups water or fish stock 2 tablespoons fish sauce Juice of 1 lime Salt and pepper to taste Fresh cilantro or scallions, for garnish Directions: Heat oil in a large pot over medium heat. Add the onion, garlic, and ginger. Sauté for 3–4 minutes until fragrant. Add the lemongrass, tomatoes, and chili (if using). Cook for another 2 minutes. Place the cleaned fish heads in the pot and gently sauté for 2 minutes. Pour in water or fish stock. Bring to a boil, then reduce heat and simmer for 20–25 minutes, skimming off any foam. Add fish sauce, lime juice, salt, and pepper. Adjust seasoning to taste. Carefully remove the fish heads and set aside. Strain the broth if desired for a smoother texture, or serve as is. Ladle soup into bowls, top with fresh herbs, and serve hot with steamed rice. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 210 kcal | Servings: 4 servings #fishhead #seafoodsoup #gingersoup #lemongrasssoup #fishlovers #asiansoup #comfortingbroth #homemadesoup #cleaneating #glutenfreerecipes #lightmeals #soupseason #fishrecipe #simplecooking #healthyfish #seafoodlovers #heartybroth #freshherbs #traditionalrecipes #nourishingmeals This Fish Head Soup is pure comfort in a bowl With ginger, lemongrass, and lime, it’s light, aromatic, and full of flavor!

Chicken and Sweetcorn Soup Creamy Chicken and Sweetcorn Comfort Bowl Ingredients: 1 tablespoon sesame oil or vegetable oil 1 small onion, finely chopped 2 garlic cloves, minced 1-inch piece of fresh ginger, grated 1 boneless, skinless chicken breast (or 1 cup shredded cooked chicken) 4 cups chicken stock 1 can (14 oz) sweetcorn, drained (or 1½ cups frozen or fresh) 1 tablespoon soy sauce 2 teaspoons cornstarch mixed with 2 tablespoons cold water 2 eggs, lightly beaten Salt and white pepper to taste 2 spring onions, finely sliced Fresh coriander (optional) Directions: Heat oil in a medium saucepan over medium heat. Add onion and sauté for 3-4 minutes until softened. Stir in garlic and ginger, cook for another minute. Add chicken breast and pour in chicken stock. Bring to a simmer and cook for 12-15 minutes until the chicken is fully cooked. Remove chicken, shred it, and return to the pot. Stir in the sweetcorn and soy sauce. Simmer for 5 more minutes. Add the cornstarch slurry to the pot, stirring continuously until the soup slightly thickens. Slowly drizzle the beaten eggs into the soup while stirring to create silky ribbons. Season with salt and white pepper to taste. Ladle into bowls and garnish with spring onions and fresh coriander if desired. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 215 kcal | Servings: 4 servings #souprecipe #chickenrecipe #asianinspired #comfortfood #easymeals #homemadesoup #cornsoup #weeknightdinners #quickrecipes #chickensoup #highproteinmeals #soulfood #chineseinspired #brothyrecipes #onepotrecipes #heartymeals #easycooking #lightdinners #glutenfreerecipes #simpleingredients Nothing beats a warm bowl of Chicken and Sweetcorn Soup on a chilly night Simple, nourishing, and ready in 30 minutes!

Grilled Garlic and Herb Shrimp Zesty Grilled Shrimp with Garlic-Herb Marinade Ingredients: 1 lb large shrimp, peeled and deveined 3 tablespoons olive oil 4 cloves garlic, minced 2 tablespoons fresh parsley, finely chopped 1 tablespoon fresh basil, finely chopped 1 tablespoon fresh lemon juice 1 teaspoon lemon zest ½ teaspoon salt ¼ teaspoon black pepper ½ teaspoon red pepper flakes (optional) Lemon wedges for serving Directions: In a large bowl, whisk together olive oil, garlic, parsley, basil, lemon juice, lemon zest, salt, black pepper, and red pepper flakes. Add the shrimp to the bowl and toss to coat evenly. Cover and refrigerate for at least 20 minutes (up to 1 hour) to marinate. Preheat your grill or grill pan over medium-high heat. Thread shrimp onto skewers (if using wooden skewers, soak in water for 30 minutes beforehand). Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Remove from the grill and serve with lemon wedges. Prep Time: 10 minutes | Marinate Time: 20 minutes | Cooking Time: 6 minutes | Total Time: 36 minutes Kcal: 210 kcal | Servings: 4 servings #grilledshrimp #seafoodrecipes #shrimpdinner #garlicshrimp #herbmarinade #easygrilling #lemonshrimp #pescatarianrecipes #summerrecipes #quickdinnerideas #healthyshrimp #seafoodlover #grillingseason #lowcarbdinner #shrimpkebabs #glutenfreerecipes #bbqrecipes #lightmeals #proteinpacked #freshingredients Fire up the grill! These Grilled Garlic and Herb Shrimp skewers are packed with flavor and ready in minutes. Perfect for summer nights!

Autumn Harvest Quinoa Salad Warm Autumn Quinoa Salad with Roasted Squash, Apples, and Cranberries Ingredients: 1 cup quinoa 2 cups water or vegetable broth 1 cup diced butternut squash 1 tablespoon olive oil Salt and pepper to taste 1 medium apple, diced 1/3 cup dried cranberries 1/4 cup chopped pecans or walnuts 1/4 cup crumbled goat cheese or feta (optional) 2 tablespoons chopped fresh parsley For the dressing: 2 tablespoons apple cider vinegar 2 tablespoons olive oil 1 tablespoon maple syrup 1 teaspoon Dijon mustard Salt and pepper to taste Directions: Preheat oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly golden. Rinse the quinoa under cold water, then combine with water or broth in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool slightly. In a large bowl, combine cooked quinoa, roasted squash, diced apple, cranberries, nuts, and parsley. Add cheese if using. In a small bowl, whisk together all dressing ingredients until well combined. Pour dressing over salad and toss gently to combine. Serve warm, at room temperature, or chilled. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 320 kcal | Servings: 4 servings #quinoasalad #fallrecipes #harvestsalad #butternutsquashrecipes #autumncooking #healthyfallfood #vegetarianmeals #mealprepideas #cranberries #applequinoa #glutenfreerecipes #plantbasedeats #mapledressing #cozyfood #seasonaleats #superfoodsalad #quinoarecipes #healthysalads #nourishingbowls #warmquinoasalad Warm, cozy, and full of fall flavor This Autumn Harvest Quinoa Salad with roasted squash, apples, and cranberries is your new seasonal go-to!