justanotherrecipeblog

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Japanese curry with Tofu Katsu and steamed Japanese Rice

Japanese curry with Tofu Katsu and steamed Japanese Rice 🍛

Recipe by @thefoodietakesflight

Ingredients:

For the Tofu “Katsu” (Makes 4 katsu):

2 240g blocks fresh extra firm tofu

1/2 tsp salt, or to taste*

Canola oil, for frying

For the Batter:

1/4 cup flour

1/2 tbsp + 1 tsp cornstarch

1/2 tsp baking powder

1/2 tsp salt

1/4 cup water

For the Breading:

1 cup japanese breadcrumbs, or more as needed

GET INGREDIENTS

Cooking Directions:

Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface (a board or plate) on top of each. Leave for 15 minutes until water has been absorbed by the towels.

Slice each tofu into two 3/4-inch thick square slabs. Sprinkle with salt as needed.

Prepare the batter by mixing all the ingredients until smooth. This will be a really thick batter. In another plate or tray, add the breadcrumbs.

Place each tofu in the batter then coat into the breadcrumbs. Repeat this step for the rest of the tofu.

Heat the oil in a frying pan. Once hot (you can test this by putting a little bread crumbs), add in the tofu. Fry for around 6-8 minutes over medium heat until golden brown. Take out of the oil then turn off the heat.

Let cool for 5-8 minutes then slice diagonally into strips.

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Creamy Pan-seared Tuscan Salmon

Creamy Pan-seared Tuscan Salmon

Recipe by @dianemorrisey

This is in a creamy garlic sauce with sun-dried tomatoes and other veggies. Crispy on the outside & moist and tender on the inside! Pan seared Salmon with Artichoke, Capers, Sun-dried Tomato and Spinach Cream Sauce⠀

Ingredients:

1 tbls canola oil⠀

1 tbls butter⠀

4 salmon fillets (seasoned with salt and pepper)⠀

1 small onion chopped⠀

3 cloves garlic chopped⠀

1 (16oz) bag frozen artichoke hearts thawed⠀

1/2 cup sun-dried tomatoes , chopped⠀

2 tbls capers⠀

1 (10oz) bag baby spinach⠀

1 cup heavy cream⠀

1/2 tsp smoked paprika⠀

1/4 cup chopped parsley *⠀

Cooking Directions:

Heat butter and oil in hot large skillet on medium-high heat.⠀

Add the seasoned fillets flesh side down and sear for 4 minutes (do not fiddle w/ the fish).⠀

Flip the salmon fillets and cook for another 3-4 or until your liking.⠀

Remove salmon from the skillet and set aside.⠀

To the skillet, add onions, garlic, sun-dried tomatoes, artichokes and capers. Cook for 2 minutes.⠀

Add spinach, and continue cooking until the spinach wilts. Add 1 heavy cream and smoked paprika. Season with s&p. Bring to a simmer and add salmon back in. Let cook for 2 minutes. Remove from heat and sprinkle with parsley. Serve with rice or pasta.

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Chicken Bacon Spinach Pasta

Chicken Bacon Spinach Pasta

Recipe by @thecozycook

Ingredients:

2 tablespoons olive oil

1 large, boneless skinless chicken breast

1 teaspoon Italian seasoning (a combo of thyme, oregano, & basil)

Salt/Pepper, to taste

4 bacon strips

10 oz. penne pasta

Garlic Parmesan Sauce

2 teaspoons garlic, minced

2 Tablespoons all-purpose flour

1 + 1/3 cups half and half

1 + 1/3 cups Parmesan cheese, shredded

1 tablespoon red pepper flakes

1 cup cherry tomatoes, halved

2 cups uncooked spinach

Cooking Directions:

In a large cast-iron skillet, heat 2 tablespoons of olive oil on medium-high heat.

Butterfly the chicken breast to create 2 thinner slices, each about an inch thick. Season each side generously with Italian seasoning and desired amounts of salt and pepper.

Sear the chicken in the hot skillet on each side. Refrain from moving the chicken around as it sizzles, it will hinder the nice golden sear color. If the pan gets too hot, reduce the heat to medium. Each side will take 3-5 minutes. Once each side is a nice, golden brown and the middle is cooked, set the chicken aside.

Reduce the heat to medium low and add the bacon to the same skillet. Low and slow is the best way to cook bacon.

While the bacon cooks, prepare the pasta according to package instructions. Once done, drizzle with a little olive oil to prevent sticking, toss, and set aside.

Once the bacon is cooked and crisp on each side, use tongs to remove it from the pan. Leave 2 tablespoons of bacon grease in the pan, and add the garlic. Cook for about 60 seconds.

Increase the heat to medium and gradually add in the flour, whisking constantly.

Temper the half and half by heating it in the microwave for 30 seconds. Add the half and half to the skillet and increase the heat to medium-high, stirring constantly. Once it starts to lightly bubble, decrease the heat to low. Mix in the Parmesan cheese. Once well-combined, add the tomatoes, spinach, and red pepper flakes. Cook for a few minutes until the tomatoes have softened slightly. Use a silicone spatula to gently mix in the penne.

Crumble the cooked bacon, sprinkle it on top of the pasta, and serve!

Fun tip: Like this recipe to save it in your liked posts collection and shop the groceries for this recipe online by viewing the web version of this tumblr

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Chicken + Avocado Burritos🥑

Recipe by @closetcooking

Burritos stuffed with juicy chicken, cool and creamy avocado, oozy gooey melted cheese, spicy salsa verde and sour cream!

Ingredients:

4 burrito sized tortillas (corn tortillas for gluten-free), warmed

1 pound cooked chicken, sliced or shredded

1 large avocado, diced

1 cup Monterey Jack cheese, shredded

1/4 cup salsa verde

1/4 cup sour cream or greek yogurt

2 tablespoons cilantro, chopped

Cooking Directions:

Assemble the burritos, optionally toast, and enjoy!

Nutrition Facts. Servings: 4. Per Serving, Approximately 466 Calories. Total Fat 26g. Total Carbohydrate 17g. Protein 43g.

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Chicken and Broccoli Stir Fry

Chicken and Broccoli Stir Fry

Recipe by @cremedelacrumb1

Better than takeout, and healthier too - this 30-minute Chicken and Broccoli Stir Fry is bursting with rich, savory flavor and pleases even the pickiest eaters.

Ingredients:

2 large (or 3 small-medium) boneless skinless chicken breasts, cut into 1/2-inch pieces

1 tablespoon oil

1 teaspoon Chinese five spice

3 cups broccoli florets

1/3 cup water or chicken broth

Sauce

1 tablespoon fish sauce or oyster sauce

2 tablespoons low sodium soy sauce

2 teaspoons sesame oil

2 teaspoons minced garlic

1/4 teaspoon ground ginger

1 tablespoon honey

2 tablespoons rice vinegar

1/2 cup cold water + 1 tablespoon corn starch

green onions and sesame seeds for garnish

Cooking Directions:

Whisk together all sauce ingredients (except for water and corn starch) and set aside.

Drizzle a large skillet over medium heat with oil. Add chicken, season with Chinese five spice, and saute for 6-8 minutes until chicken is cooked through. Transfer to a plate and set aside.

Add broccoli florets to pan, saute 2-3 minutes until broccoli starts to become crisp on the edges. Add 1/3 cup water or chicken broth and cook for 4-6 minutes longer until broccoli is fork-tender.

Add chicken back to pan. Pour sauce into the pan and give it a good stir. Whisk together 1/2 cup cold water and corn starch until dissolved, then stir into the pan. Once sauce has thickened (about 1 minute) cook 2-3 minutes longer, then garnish with onions and sesame seeds and serve.

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One-Pan Pesto Chicken and Veggies

Recipe by @juliasalbumblog

Delicious Pesto Chicken and Veggies. Sun-dried tomatoes, asparagus, cherry tomatoes in a delicious basil pesto sauce. 30 minutes from start to finish, everything is cooked in one pan.

Ingredients:

2 tablespoons olive oil

1 pound chicken thighs boneless and skinless, sliced into strips

1/3 cup sun-dried tomatoes drained of oil, chopped

1 pound asparagus ends trimmed, cut in half, if large

1/4 cup basil pesto

1 cup cherry tomatoes yellow and red, halved

Get Ingredients

Cooking Directions:

Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes - and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried from the skillet, leaving oil in.

Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through. Remove asparagus to serving plate.

Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, mix with the pesto and the chicken. Add chicken and tomatoes to the serving plate with asparagus.

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Garlic Butter Shrimp & Scallops

Recipe by @queenofthegrill

Who wants some smoked Garlic Butter Shrimp & Scallops 🍤🍷 Where are you starting....1. Shrimp 2. Scallops 3. Bread dip 4. Wine.⠀⠀

Ingredients:

4 tbsp unsalted butter⠀

4 large garlic cloves, chopped⠀

1/2-1 cup Pinot Grigio

2 tbsp fresh lemon juice⠀

1/2 pound or 454g large shrimp, peeled⠀

10 large scallops⠀

Salt and fresh ground black pepper to taste⠀

1/2 tsp crushed red pepper flakes or to taste (optional)⠀

2 tbsp chopped parsley⠀

4 tbsp Parmesan cheese, grated ⠀

Cooking Directions:

Preheat your @traegergrills to 350 F.⠀⠀

Place skillet on grates and preheat for about 5 minutes.⠀⠀

Heat butter and add garlic. Sauté until fragrant about 1-2 minutes.⠀⠀

Add wine, lemon juice, shrimp, scallops, salt, pepper, red pepper flakes, and parsley.⠀⠀

Mix it all up and add parmesan.⠀⠀

Bring to a simmer or until the liquid reduces by about half and the shrimp/scallops are fully cooked. About 30 minutes.⠀⠀

Serve with bread for dipping or over pasta/rice.⠀⠀

Garnish with parsley and lemon slices (optional).

🍤🍤🍤

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Crispy oven-baked potato wedges

🍟 Crispy oven-baked potato wedges

Recipe by @byanjushka

Ingredients:

4 medium sized yellow potatoes⠀

3 tbsp olive oil⠀

2 tbsp all-purpose flour⠀

1 tsp paprika⠀

1 tsp garlic powder⠀

1/2 tsp onion powder⠀

1/2 tsp salt (or to taste)⠀

Cooking Directions:

Preheat oven to 425ºF/220ºC.⠀

Scrub and wash potatoes well. Pat dry. Cut into wedges (each potato was cut into 8-10 wedges) and toss with 2 tbsp olive oil to coat (reserve 1 tbsp for the pan).⠀

In a small bowl, stir flour, paprika, garlic powder, onion powder, and salt.⠀

Sprinkle over oiled potato wedges and toss to coat.⠀

Prepare a baking sheet with the remaining 1 tbsp oil. Arrange potato wedges to stand up on the potato skin side. If some fall over, no big deal!⠀

Bake for 35-40 minutes until edges are crisp and golden, and the sides are golden.⠀

Remove from heat and serve. Feel free to sprinkle a little extra salt here⠀

Share with a friend!

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Spicy steamed dumplings

Spicy steamed dumplings, anyone?😋

Recipe by @woon.heng

Ingredients:

2 lbs of bok choy, washed and julienned

1 package of wonton/dumpling wrapper

1 box of firm tofu, drained & mashed

1/4 cup of saute mushrooms

1 tablespoon black bean sauce

1 tablespoon corn starch

salt to taste

oil

Spicy sauce (whisk all ingredients in a bowl until sugar dissolves):

3 tablespoons soy sauce

2 tablespoon chili oil with chili crumbs

1 tablespoon sesame oil

1 teaspoon Chinese black vinegar

1 teaspoon grated ginger

1 teaspoon sugar

Cooking Directions:

🍃

Place julienned bok choy in a large bowl with 2 tsp salt, using your hands, gently massage salt into veggies. Set aside for 15-20mins. In a heated pan with 1 tsp oil, sauté mushrooms until lightly brown, add black bean sauce and stir until well combined, set aside and pan fry mashed tofu for 2 minutes (or until brown), season with salt. Place both ingredients in a big bowl.

🍃

Using a cheesecloth or just with your palms, squeeze as much liquid out as possible from your bok choy. Add tofu mixture, 🌽 starch, combine well & season if needed.

🍃

Place a dollop of mixture in the middle of your wrapper, moisten side with water and pleat to seal. Place wontons on a steamer basket and steam for 15mins in high heat. Remove and serve warm with spicy sauce. You can serve sauce on the side or as pictured.

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Creamy Shrimp Alfredo Pasta 🍝🍤😋⁠

Recipe by @theblondelish 👌

Eat or pass?

Ingredients:

1 lb raw shrimp 🍤 peeled and deveined⁠⠀

1 lb dry linguine pasta 🍝⁠⠀

4 cloves garlic minced⁠⠀

1 red chili (mild) or Habanero (intense) finely diced (optional)⁠⠀

1 tsp sea salt or to taste⁠⠀

1/2 tsp pepper or to taste⁠⠀

6 cups milk (full fat or 2%)⁠⠀

1/2 cup fresh grated Parmesan cheese⁠⠀

a small bunch of fresh chopped basil to garnish⁠

Cooking Directions:

Heat oil in a large skillet over medium-high heat.⁠⠀

Add garlic and chili, and sautee for about 1 minute, until just fragrant.⁠⠀

Stir in the shrimps and cook until pink, about 3-4 minutes. Season with salt and pepper (to taste), then remove from the pan and set aside.⁠⠀

Pour the milk 🥛 in, reduce the heat and bring it to a gentle simmer. Season generously with salt and pepper.⁠⠀

Stir in the pasta and cook (on low heat), while stirring occasionally, until it gets to al dente (about 7-9 minutes). At this point, you can place the lid on, but remember to give it a stir every 2-3 minutes.⁠⠀

Return the shrimps to the pan and sprinkle with Parmesan cheese 🧀 , then mix to combine. (If the pasta is a bit too dry you can add 1/2-1 cup of milk and mix well to combine).⁠⠀

Serve immediately with fresh ground pepper and chopped basil 🌿 .

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Cheesy Chicken Broccoli Pasta

Recipe by @jocooks

This Cheesy Chicken Broccoli Pasta is a dish that is packed with cheesy, rich flavor, loaded with chicken and broccoli. It's prepared all in the same pot to ensure each bite is tasty and easy to whip up in a flash! One pot and only 30 minutes is all you require to make this incredibly delicious dish!

Ingredients:

1 tbsp olive oil

1 lb chicken breasts boneless and skinless cut into small bite size pieces

1/2 tsp salt or to taste

1/2 tsp pepper or to taste

1 medium onion chopped

4 cloves garlic minced

8 oz pasta uncooked, such as penne, shells, rigatoni, etc.

1 cup chicken broth low sodium

2 cups milk

2 cup broccoli cut into small florets, 1 head of broccoli

1/4 tsp nutmeg

2 cups cheddar cheese shredded

Cooking Directions:

Heat the olive oil in a large skillet. Add the chicken breasts to the skillet and season them with salt and pepper. Cook for about 5 minutes until the chicken is cooked through and starts to lightly brown.

Add the onions, garlic and cook for another 2 minutes until the onions softens a little bit.

Add the pasta, chicken broth, milk and bring to a boil. Turn the heat down to low, stir, cover the pot/skillet and simmer for 15 minutes, stirring occasionally, until the pasta cooks through.

Uncover the pot and stir in the broccoli. Continue cooking for a couple more minutes until all the liquid evaporates. Stir in the nutmeg and cheddar cheese. Taste for seasoning and adjust with salt and pepper if needed.

Serve while warm.

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Shrimp Teriyaki Stir-Fry

Shrimp Teriyaki Stir-Fry

Recipe by @gimmedelicious

Ingredients:

1 lb. medium shrimp, peeled & deveined

1 teaspoon oil

½ cup water, divided

¼ cup low-sodium soy sauce

2 tablespoons honey (or sugar or choice)

1 clove garlic, minced

1 teaspoon sesame oil (optional)

½ teaspoon ground ginger

1 tablespoon cornstarch

1 cup blanched broccoli florets

Steamed white rice or noodles, for serving

Cooking Directions:

Heat a large skillet medium high heat. Add oil & shrimp and cook for 2-3 minutes per side or until pink.

Remove shrimp from pan & add ¼ cup water, soy sauce, honey, garlic, sesame oil, & ginger. Whisk to combine. Bring mixture to a boil. - In a small bowl whisk together cornstarch & remaning1/4 cup water. - Slowly whisk in the cornstarch mixture into the saucepan & simmer for 3-4 minutes or until thick. - Return shrimp to pan along with 1 cup of blanched broccoli and coat evenly with sauce.

Serve rice, noodles or a salad.

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Shrimp Pasta with Creamy Mozzarella Sauce 😋

Recipe by @juliasalbumblog

Shrimp Pasta in a deliciously creamy and cheesy Mozzarella sauce. This easy weeknight dinner is made completely from scratch with sun-dried tomatoes, basil, and red pepper flakes.

Ingredients:

8 oz penne pasta (for gluten free version, use gluten free brown rice pasta)

Shrimp:

2 tablespoons olive oil (drained from sun-dried tomatoes jar or just use regular olive oil)

1 pound shrimp (without shells, and deveined)

3 garlic cloves minced

1/4 teaspoon salt

Creamy Sauce:

4 oz sun-dried tomatoes (without oil)

4 garlic cloves , minced

1 cup half and half

1 cup mozzarella cheese , shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)

1 tablespoon dried basil (if using fresh basil you can add more)

1/4 teaspoon red pepper flakes , crushed, add more to taste

1/8 teaspoon paprika

1/2 cup reserved cooked pasta water (or more)

1/4 teaspoon salt

Cooking Directions:

Cook pasta according to package instructions. Reserve some cooked pasta water. Drain the pasta.

Heat 2 tablespoons olive oil in a large skillet on medium-high heat. Add shrimp with minced garlic. Cook the shrimp on one side for about 1 minute, until shrimp turns pink or golden brown on that side. While it cooks, sprinkle salt over the shrimp to cover every single shrimp. After 1 minute, Flip the shrimp over to the other side and cook for about 30 seconds or 1 minute more. The shrimp should be golden color or pink on both sides and not overcooked. Remove the shrimp to a plate, being careful to leave all the oil in the skillet.

How to make creamy sauce. To the same skillet, add sun-dried tomatoes and more minced garlic. Saute sun-dried tomatoes in olive oil (remaining from shrimp) on medium heat, stirring, for 1 minute until the garlic is fragrant. Add half and half to the 3. hot skillet with sun-dried tomatoes and bring to boil. Add shredded cheese to the skillet, and quickly stir in while boiling. Immediately reduce to simmer. Continue cooking the sauce on low simmer heat, constantly stirring, until all the cheese melts and the creamy sauce forms. Add basil, crushed red pepper flakes, paprika. Stir. Add 1/4 teaspoon of salt gradually, stirring on low heat. Add cooked pasta to the sauce, and reheat gently on medium heat. Add the cooked shrimp, stir it in. Let everything simmer on low heat for a couple of minutes for flavors to combine.

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Tomato marinara pasta + red pepper jelly

Tomato marinara pasta + red pepper jelly by Aleyda

Recipe by @thedishonhealthy ♥

Ingredients

¼ cup of extra virgin olive oil

1 white onion finely diced into squares

2 small shallots finely diced

2-3 cups of fresh cherry tomatoes!

2 cups of roasted red peppers sliced

2 cups of sliced zucchini

2 tablespoons of organic tomato paste

2 packed tablespoons of red pepper jelly

3 cloves of garlic, finely minced

1 tablespoon of agave syrup

handful of fresh chopped oregano or basil

Sea salt and black pepper to taste.

Cooking Directions

In a medium pot, warm up the olive oil and add the shallots, zucchini, roasted red peppers, onions and garlic, while stirring often. Tip: garlic burns easily. Add it towards the end, when the veggies are starting to soften.

In a medium bowl, add your tomatoes and use a potato masher or wooden spoon to break them up and extract those good juices. Add them to the pot you have on the stove with the veggies, garlic and shallots & stir.

Add the agave or honey, red pepper jelly, sea salt, pepper, and oregano. Add the tomato paste and stir well.

Reduce heat to a simmer, cover the pot, and let it sit on the stove for about ~40 mins, stirring often. Pour over the cooked pasta of your choice.

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Mouth watering pasta bowl

Mouth watering pasta bowl

Recipe by @janetsmunchmeals

♥️ Pasta with Kalamata Olives, Cherry Tomatoes & Spinach in white wine sauce.

Ingredients

1/2 lb. pasta

1/4 cup olive oil

1 small onion finely chopped

4 to 5 cloves garlic minced

1 pint cherry tomatoes sliced lengthwise

1 tsp salt

1/2 tsp pepper

1 tsp dried oregano

1 tsp dried basil

1/3 cup pitted kalamata olives roughly chopped (some whole)

1 cup dry white wine

1/2 cup marinated sun-dried tomatoes

2 cups (packed) baby spinach

2 tbsp capers (drained)

Juice of 1/2 lemon

2 tbsp (packed) fresh parsley chopped

Cooking Directions

Cook pasta in salted water to al dente.

Meanwhile in a large pan, add oil and onion, cook around 8 to 10 min until translucent.

Add garlic, cook 1 min. Add tomatoes and seasonings, stir, cook 5 min. Add wine, stir, let reduce by half (gently bubbling away). Add olives, sun-dried tomatoes and spinach.

Stir and cook until spinach is just wilted. Add cooked pasta, lemon juice, capers, stir. Serve and top with parsley. Drizzle with a bit of olive oil and more lemon juice if desired.

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Garlic Shrimp Scampi 🍤

Recipe by Tasty

Full recipe below, send it to a friend who’d love this!⁣

Ingredients

3 tablespoons butter

3 cloves garlic, chopped

1 lb shrimp (455 g), peeled and deveined

1 teaspoon salt

1 teaspoon pepper

½ lemon, juiced

1 teaspoon red chilli flake

¼ cup fresh parsley (10 g), chopped

½ lb spaghetti (225 g), cooked

Cooking Directions

Heat the pot over medium heat.

Melt the butter in the pot.

Cook the garlic until it starts to brown.

Add the shrimp, salt, and pepper, cooking until shrimp is pink all the way through.

Add the lemon juice, chili flakes, and parsley.

Add the spaghetti, and toss until evenly coated.

Enjoy!

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Chicken Stew

Recipe by @spendpennies

Tender chicken and vegetables in a savory chicken broth.

Ingredients

8 chicken thighs about 1 ½ pounds, diced

2 tablespoon olive oil

2 carrots diced

1 small onion

2 stalks celery diced

5 tablespoons flour divided

½ teaspoon rosemary

½ teaspoon thyme

¼ teaspoon sage

salt and pepper to taste

1 ½ cups potatoes peeled and diced

1 ½ cups sweet potatoes peeled and diced

½ red pepper finely diced

¼ cup white wine

4 cups chicken broth or chicken stock

1 cup green beans or peas

½ cup heavy cream

Cooking Directions

In a large pot or dutch oven, brown chicken in 1 tablespoon olive oil (it doesn’t have to be cooked through). Remove from pot and set aside.

Cook onion, carrot, and celery in remaining olive oil for about 3 minutes or until onion is slightly softened. Stir in 3 tablespoons of flour, seasonings and salt & pepper to taste. Cook over medium heat for about 2 minutes.

Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.

Remove lid and stir in green beans and cream. Thicken if desired (below) and simmer an additional 10 minutes uncovered.

To thicken: In a mason jar combine the remaining 2 tablespoons flour and 1 cup water or broth. Shake very well (ensure there are no lumps) and add a little at a time to boiling stew to reach desired consistency.