Recipes tagged with « Healthy Dinner »
Fondue Chinoise Stir-Fry
Adapted leftover fondue chinoise. Uses chicken or beef, swap typical veggies for crunchy snap peas and shaved carrots. Replace hoisin with teriyaki and add fish sauce twist. Stovetop method keeps flavors concentrated. Oil for sear and broth to steam veggies, sauce thickens till clingy. Simple quick dinner or use scraps smartly. Focused on color, texture, aroma changes over clock. Sensory cues guide doneness and seasoning adjustment. No dairy, gluten, nuts, or eggs. Flexible, practical. Emergency freezer rescue or fresh-made.
Pan-Seared Mackerel with Celery Root Mash
Pan-sear mackerel skin-side down weighted for a crisp crust. Celery root cubes cook 20 min with garlic and green onions, blitzed with softened butter and chives replacing parsley. Swap microgreens for pea shoots. Finish with sunchoke dice instead of kohlrabi. Oil drizzle and roasted green onions bring sharpness. Rest mackerel briefly off heat. Mix salt and pepper at each step. Mash not too smooth, some texture stays. Quick, earthy, bright herbal notes, a twist on traditional celery root mash. Cooking times slightly adapted for texture and flavor retention.