Recipes tagged with « Quick Recipe »
Celery Apple Shakeup
Green apple swapped with cucumber for freshness. Peanut butter replaced by tahini for richer nuttiness. Almond milk lowered by 50ml, added coconut water for lightness. Tripled celery quantity. Glaçons kept for chill but reduced. Blend until the texture shows no fibrous bits, about 4 to 7 minutes depending on blender power. Serve fast before separation. Works cold or room temp. Nut alternatives or seeds suggested for allergy swap. Smooth, fibrous. Substitutions for liquid and nut butter to keep balance. Tactile and visual cues guide timing more than clocks here.
Roasted Rainbow Radishes Whipped Ricotta
Roasted radishes quick-sear to tender-crisp with a sweet and spiced glaze. Ricotta whipped with crème fraîche for tang and silk. Pistachios and pumpkin seeds add crunch; mint leaves freshen. Uses sumac and smoked paprika instead of garam masala and plain sour cream swapped with crème fraîche for depth. Radishes retain bite, not mushy. Roasting brings out natural sweetness, caramelizing edges. Simple, sneaky way to elevate humble radishes into a textured, layered starter with visual pop from color and crunch.
Tex-Mex Creamed Corn Twist
Creamed corn infused with smoky chipotle powder and sweet corn kernels. Blended half the corn with coconut cream for a tropical twist. Simmered with sautéed red onion, poblano pepper, and fresh tomato pulp. Finished with lime zest and chopped cilantro. Serve hot for a vibrant side or a bold entrée. Grain-free, egg-free, nut-free. Adapts well with canned corn and can swap poblano for green bell. Uses visual caramelization cues and bubbling for heat control. Herb garnish adds fresh brightness to the rich base. A tactile and aromatic experience marked by slow softening and gentle caramel notes on the aromatics.
Spicy Pickled Jalapeños
Quick pickled jalapeños with reduced vinegar and swapped water for apple cider vinegar. Adds a pinch of smoked paprika and fresh oregano sprig for a subtle smoky herbal twist. Membranes partially removed to keep some heat; balances zing and crunch. Uses garlic minced instead of halved clove to boost flavor release. Macerate 20-25 hours for optimal infusion. Can keep refrigerated 2 1/2 months. Sharp pop of vinegar with lingering smoke, crisp heat beneath, bright green flash. Practical, adaptable, straight to the point.
Spicy Tuna Vermicelli Salad
A quick mix of rice vermicelli and boldly spiced tuna. Fresh veggies and herbs bring crunch and fragrance. Uses chili flakes and ginger for heat, swapping lime for lemon, and soy sauce for tamari. Perfect for warm kitchens, light dinners or lunch redux from fridge. No nuts no gluten no dairy no fuss.
Pear Grape Salad Twist
A fresh take on a classic pear and grape salad. Uses fewer pears and substitutes red seedless grapes with sliced kiwi for a tart pop. Honey swapped for agave syrup to balance acidity. Lemon juice quantity reduced mildly. Keeps gluten, nuts, eggs, dairy out. Quick fruit prep. No peeling saves time and adds texture contrast. Mix and serve chilled or room temp. Can swap citrus for lime if preferred. Great for last-minute desserts or fruit side. Visual cue: juicy, glossy fruits glistening with dressing. Expect bite contrast between crisp pears and soft grapes or kiwi.
Cabbage Chorizo Slaw Remix
A crunchy slaw with finely shredded green cabbage, swapped smoky chorizo for spicy pepperoni and tossed with creamy Greek yogurt instead of mayo. Brightened with lime juice and a touch of honey. Onion swapped for fresh parsley adds brightness. Quick to prep at 10 minutes, this salad plays on textures and sharp heat. Salt and pepper to taste finishes it off. Great as a side or light lunch.
Pork Medallions Clementine Glaze
Tender pork medallions glazed with a tangy and slightly sweet clementine sauce. Uses reduced quantities, swaps apple cider vinegar for red wine vinegar and adds fresh thyme for earthiness. Cornstarch replaced by arrowroot powder for thickening. Quick sear and gentle simmer to coat medallions perfectly.
Creamy Red Curry Ramen
Firm tofu browned in oil, simmered in red curry paste, tomato paste, and coconut milk. Lime juice brightens the sauce. Ramen noodles cooked al dente, tossed with fresh or frozen corn and tofu. Garnished with scallions and toasted black and white sesame seeds. A vegan, nut-free, dairy-free, egg-free dish with bold flavors and creamy texture.
Spiced Warm Olives
Olives warmed with sweet anise seed, grilled lemon, and a splash of anise-flavored spirit. Barbecue-roasted lemon caramelizes its edges, adding smoky tang. Olives sizzle with rosemary and chili flakes. Flambé the spirit for a quick flame burst. Rich olive oil finishes it, resting briefly to soak flavors. Serve warm for intense aroma and taste. Simple, vegan, allergen-free and with a twist on classic Mediterranean bites.
Cashew-Miso Tofu Dip
A creamy vegan dip with soft tofu and toasted cashews. Radishes blanched briefly provide crisp dippers. Miso and tamari add umami, while maple syrup balances. Toasted sesame oil brings nuttiness. Chili oil drizzle optional. Ready in under 40 minutes. Store chilled for up to a week. Simple, plant-based, no dairy, no eggs.
Lamb Chops with Curry and Melon Raitha
Twelve lamb chops coated in a spicy turmeric blend. Grilled quickly over high heat for a medium-rare finish. Accompanied by a chilled raitha made from cantaloupe and diced cucumber. Yogurt base with chopped shallots and fresh mint replaces coriander. Olive oil replaced with avocado oil for a subtle nutty flavor. Raitha is tangy and cooling, balancing the warmth of curry on lamb. Simple. Fast with minimal ingredients.