Boiled Dishes

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Rainbow Veggie Noodle

Prep Time: 10 minutes
Total Time: 15 minutes

Nutrition Facts:

• Calories per serving: 70
• Fat: 2g
• Carbs: 12g
• Protein: 3g

Ingredients:

• 2 medium carrots, julienned
• 1 medium zucchini, julienned
• 1 bell pepper, thinly sliced
• 1 cup of snow peas, trimmed
• 4 cups of vegetable broth
• 1 tablespoon of soy sauce
• 1 teaspoon of sesame oil
• 1 teaspoon of rice vinegar
• 1 green onion, sliced (for garnish)
• Sesame seeds (for garnish)

Directions:

1. Boil Broth:
In a pot, bring 4 cups of vegetable broth to a boil.

2. Add Vegetables:
Add carrots, zucchini, bell pepper and snow peas. Cook for 2-3 minutes until vegetables are tender but still crisp.

3. Add Flavoring:
Stir in soy sauce, sesame oil and rice vinegar.

4. Serve:
Serve hot, garnished with sliced green onions and sesame seeds.

Tip: For extra flavor, add a dash of chili oil or sprinkle with toasted sesame seeds.

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Coconut Curry Quinoa

Prep Time: 5 minutes
Total Time: 25 minutes

Nutrition Facts:

• Calories per serving: 320
• Fat: 15g
• Carbs: 40g
• Protein: 8g

Ingredients:

• 1 cup of quinoa, rinsed
• 2 cups of coconut milk
• 1 cup of water
• 2 tablespoons of red curry paste
• 1 tablespoon of soy sauce
• 1 tablespoon of maple syrup
• 1 cup of mixed vegetables (such as peas, carrots and bell peppers)
• Fresh cilantro (for garnish)

Directions:

1. Combine Ingredients:
Combine quinoa, coconut milk, water, red curry paste, soy sauce and maple syrup in a pot.

2. Simmer Quinoa:
Bring to a boil, then reduce heat and simmer for 15-20 minutes until quinoa is cooked and liquid is absorbed.

3. Add Vegetables:
Stir in mixed vegetables and cook for 3-5 minutes until vegetables are tender.

4. Serve:
Serve hot, garnished with fresh cilantro.

Tip: For added crunch, sprinkle with chopped peanuts or toasted coconut flakes before serving.

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Tangy Tomato Basil Soup

Prep Time: 5 minutes
Total Time: 20 minutes

Nutrition Facts:

• Calories per serving: 70
• Fat: 0g
• Carbs: 16g
• Protein: 3g

Ingredients:

• 4 cups of tomato juice
• 1 can (14 oz) of diced tomatoes
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 teaspoon of dried basil
• Salt and pepper to taste
• Fresh basil leaves (for garnish)

Directions:

1. Prepare Soup Base:
Combine tomato juice, diced tomatoes, onion, garlic and dried basil in a pot.

2. Simmer Soup:
Bring to a boil, reduce heat and simmer for 10-15 minutes.

3. Season:
Season with salt and pepper to taste.

4. Serve:
Serve hot, garnished with fresh basil leaves.

Tip: Add a swirl of cream or sprinkle of parmesan cheese for extra richness.

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Lemon Herb Couscous

Prep Time: 2 minutes
Total Time: 10 minutes

Nutrition Facts:

• Calories per serving: 180
• Fat: 0g
• Carbs: 38g
• Protein: 6g

Ingredients:

• 1 cup of couscous
• 1½ cups of vegetable broth
• Zest of 1 lemon
• 1 tablespoon of chopped fresh parsley
• 1 tablespoon of chopped fresh dill
• Salt and pepper to taste

Directions:

1. Boil Broth:
Bring vegetable broth to a boil.

2. Add Ingredients and Cover:
Stir in couscous, lemon zest, parsley and dill. Cover and remove from heat. Let sit for 5 minutes.

3. Fluff and Season:
Fluff couscous with a fork and season with salt and pepper to taste.

4. Serve:
Serve hot as a flavorful side dish or base for other dishes.

Tip: Add a handful of toasted pine nuts or slivered almonds for added texture.

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Spicy Lemon Ginger Broth

Prep Time: 5 minutes
Total Time:20 minutes

Nutrition Facts:

• Calories per serving: 30
• Fat: 0g
• Carbs: 7g
• Protein: 1g

Ingredients:

• 4 cups of vegetable broth
• 1 lemon, sliced
• 2 inches of fresh ginger, sliced
• 2 cloves of garlic, minced
• 1 small chili pepper, sliced
• Salt and pepper to taste

Directions:

1. Combine Ingredients:
Combine vegetable broth, lemon slices, ginger, garlic and chili pepper in a pot.

2. Simmer Broth:
Bring to a boil, then reduce heat and simmer for 15 minutes.

3. Season:
Season with salt and pepper to taste.

4. Serve:
Serve hot as a comforting soup or a flavorful broth base for other dishes.

Tip: Add a handful of chopped scallions for an extra flavor.

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Spicy Peanut Noodles

Prep Time: 5 minutes
Total Time: 15 minutes

Nutrition Facts:

• Calories per serving: 340
• Fat: 10g
• Carbs: 55g
• Protein: 10g

Ingredients:

• 8 oz of rice noodles
• 4 cups of water
• ¼ cup of peanut butter
• 2 tablespoons of soy sauce
• 1 tablespoon of sriracha sauce
• 1 tablespoon of lime juice
• 1 teaspoon of minced ginger
• 2 green onions, sliced (for garnish)
• Crushed peanuts (for garnish)

Directions:

1. Cook Noodles:
Bring water to a boil. Add rice noodles and cook according to package instructions until tender.

2. Prepare Peanut Sauce:
Whisk together peanut butter, soy sauce, sriracha sauce, lime juice and minced ginger.

3. Toss Noodles in Sauce:
Drain noodles and toss with peanut sauce until evenly coated.

4. Serve:
Serve hot, garnished with sliced green onions and crushed peanuts.

Tip: Add a squeeze of extra lime juice or a sprinkle of chopped cilantro for added freshness.

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Mediterranean Bean Salad

Prep Time: 10 minutes
Total Time: 15 minutes

Nutrition Facts:

• Calories per serving: 180
• Fat: 8g
• Carbs: 21g
• Protein: 7g

Ingredients:

• 1 can (15 oz) of chickpeas, drained and rinsed
• 1 cup of cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, thinly sliced
• ¼ cup of chopped fresh parsley
• 2 tablespoons of olive oil
• 1 tablespoon of red wine vinegar
• Salt and pepper to taste
• Crumbled feta cheese (optional, for garnish)

Directions:

1. Prepare Chickpeas:
Bring water to a boil. Add chickpeas and cook for 5 minutes. Drain and transfer to a large bowl, letting them cool slightly.

2. Combine Salad Ingredients:
Add cherry tomatoes, cucumber, red onion and parsley to the bowl.

3. Make Dressing:
Drizzle with olive oil and red wine vinegar. Season with salt and pepper to taste.

4. Toss and Serve:
Toss until well combined. Serve chilled or at room temperature, garnished with crumbled feta cheese if desired.

Tip: Add a handful of olives or a sprinkle of dried oregano for a more Mediterranean flavor.

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Tangy Gazpacho Soup

Prep Time: 10 minutes
Total Time: 1 hour 10 minutes (including chilling time)

Nutrition Facts:

• Calories per serving: 120
• Fat: 10g
• Carbs: 7g
• Protein: 2g

Ingredients:

• 4 large tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 bell pepper, chopped
• ½ red onion, chopped
• 2 cloves of garlic, minced
• ¼ cup of olive oil
• 2 tablespoons of red wine vinegar
• Salt and pepper to taste
• Fresh basil leaves (for garnish)

Directions:

1. Blanch Tomatoes:
Bring water to a boil. Add chopped tomatoes and cook for 3-4 minutes. Drain and let cool slightly.

2. Blend Ingredients:
Combine cooked tomatoes, cucumber, bell pepper, red onion, garlic, olive oil and vinegar. Blend until smooth.

3. Season:
Season with salt and pepper to taste.

4. Chill and Serve:
Chill in the refrigerator for at least 1 hour before serving. Serve cold, garnished with fresh basil leaves.

Tip: Serve with a drizzle of extra virgin olive 

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Spring Vegetable Medley

Prep Time: 5 minutes
Total Time: 10 minutes

Nutrition Facts:

• Calories per serving: 50
• Fat: 0g
• Carbs: 10g
• Protein: 4g

Ingredients:

• 1 cup of asparagus, trimmed and cut into bite-sized pieces
• 1 cup of sugar snap peas, trimmed
• 1 cup of baby spinach
• 1 tablespoon of chopped fresh mint
• 1 tablespoon of chopped fresh dill
• 1 tablespoon of chopped fresh chives
• 2 cups of vegetable broth
• Salt and pepper to taste
• Lemon wedges (for serving)

Directions:

1. Boil Broth:
Bring vegetable broth to a boil.

2. Cook Vegetables:
Add asparagus and sugar snap peas. Cook for 2-3 minutes until vegetables are bright green and crisp-tender.

3. Add Herbs:
Stir in baby spinach, chopped mint, dill and chives. Cook for 1-2 minutes until spinach is wilted.

4. Season and Serve:
Season with salt and pepper to taste. Serve hot with lemon wedges to squeeze over the vegetables.

Tip: For more heat, add a pinch of crushed red pepper flakes.

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Tangy Tomato Seafood Soup

Prep Time: 10 minutes
Total Time: 30 minutes

Nutrition Facts:

• Calories per serving: 80
• Fat: 1g
• Carbs: 15g
• Protein: 4g

Ingredients:

• 4 cups of seafood broth
• 1 can (14 oz) of diced tomatoes
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 carrot, sliced
• 1 celery stalk, chopped
• 1 teaspoon of dried basil
• Salt and pepper to taste

Directions:

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Zesty Lemon Garlic Shrimp

Prep Time: 10 minutes
Total Time: 15 minutes

Nutrition Facts:

• Calories per serving: 160
• Fat: 6g
• Carbs: 4g
• Protein: 24g

Ingredients:

• 1 lb of large shrimp, peeled and deveined
• 4 cups of water
• 2 lemons, juiced
• 4 cloves of garlic, minced
• 2 tablespoons of olive oil
• 1 teaspoon of red pepper flakes
• Salt and pepper to taste

Directions:

1. Combine Ingredients:
Combine water, lemon juice, minced garlic, olive oil and red pepper flakes.

2. Boil Shrimp:
Bring the mixture to a boil, then add the peeled and deveined shrimp. Boil for 2-3 minutes or until the shrimp turn pink and are fully cooked.

3. Season:
Remove the pot from heat and season with salt and pepper to taste.

4. Serve:
Serve hot as a zesty seafood dish, perfect for a quick and flavorful appetizer or main course.

Tip: Garnish with a sprinkle of fresh parsley and lemon wedges for added color and flavor.

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Spicy Cajun Seafood Boil

Prep Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts:

• Calories per serving: 250
• Fat: 5g
• Carbs: 30g
• Protein: 20g

Ingredients:

• 1 lb of mixed seafood (shrimp, crab, crawfish)
• 4 quarts of water
• 1 lemon, halved
• 4 cloves of garlic, smashed
• 2 tablespoons of Cajun seasoning
• 4 corn cobs, halved
• 4 red potatoes, quartered
• Salt to taste

Directions:

1. Prepare Boiling Water:
In a large pot, fill with water and add the halved lemon, smashed garlic cloves and Cajun seasoning.

2. Boil Vegetables:
Bring the water to a rolling boil, then add the halved corn cobs and quartered red potatoes. Boil for 10 minutes, until the potatoes are nearly tender.

3. Add Seafood:
Add the mixed seafood to the pot and boil for 5 minutes or until the seafood is cooked.

4. Season and Serve:
Season with salt to taste and serve hot as a flavorful Cajun seafood boil.

Tip: Serve with extra lemon wedges and a sprinkle of fresh parsley for a festive look.

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Mediterranean Seafood Pasta

Prep Time: 10 minutes
Total Time: 25 minutes

Nutrition Facts:

• Calories per serving: 350
• Fat: 10g
• Carbs: 40g
• Protein: 25g

Ingredients:

• 8 oz of pasta (linguine or spaghetti)
• 4 cups of seafood broth
• 1 lb of mixed seafood (shrimp, calamari, mussels)
• 2 tomatoes, diced
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1/4 cup of chopped fresh parsley
• 2 tablespoons of olive oil
• Salt and pepper to taste

Directions:

1. Cook Pasta:
In a large pot of boiling water, cook pasta according to package instructions until al dente. Drain and set aside.

2. Heat Seafood Broth:
In a medium saucepan, heat the seafood broth over medium heat.

3. Add Ingredients:
Add the mixed seafood, diced tomatoes, chopped onion, minced garlic and olive oil.

4. Simmer:
Bring the mixture to a boil, then reduce the heat and let it simmer for 5-7 minutes or until the seafood is fully cooked.

5. Season and Serve:
Season with salt, pepper and fresh parsley. Serve hot over the cooked pasta.

Tip: Add a sprinkle of grated parmesan and extra parsley for a Mediterranean flair.

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Seafood Noodle

Prep Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts:

• Calories per serving: 300
• Fat: 5g
• Carbs: 40g
• Protein: 25g

Ingredients:

• 4 cups of chicken broth
• 8 oz of udon noodles
• 1 lb of mixed seafood (shrimp, fish, scallops)
• 2 cups of sliced bok choy
• 1 carrot, julienned
• 2 green onions, sliced
• 2 tablespoons of soy sauce
• 1 tablespoon of rice vinegar
• 1 teaspoon of sesame oil
• Salt and pepper to taste

Directions:

1. Boil Broth:
Bring the chicken broth to a boil.

2. Add Ingredients:
Add the udon noodles, mixed seafood, sliced bok choy and julienned carrot to the boiling broth.

3. Simmer:
Simmer the mixture for 5-7 minutes, until the seafood is cooked and the vegetables are tender.

4. Season and Serve:
Stir in soy sauce, rice vinegar, sesame oil and season with salt and pepper. Serve hot, garnished with sliced green onions.

Tip: Top with chili flakes or sesame seeds for an extra flavor.

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Seafood Minestrone

Prep Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts:

• Calories per serving: 280
• Fat: 6g
• Carbs: 35g
• Protein: 20g

Ingredients:

• 4 cups of vegetable broth
• 1 can (14 oz) of diced tomatoes
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup of small pasta (such as ditalini)
• 1 lb of mixed seafood (shrimp, squid, clams)
• 2 tablespoons of olive oil
• 2 cloves of garlic, minced
• 1 teaspoon of dried Italian herbs
• Salt and pepper to taste

Directions:

1. Sauté Vegetables:
Heat olive oil over medium heat. Add the diced onion, carrots, celery and zucchini, cooking until softened.

2. Add Garlic and Herbs:
Stir in minced garlic and dried Italian herbs, allowing them to cook until fragrant.

3. Add Broth and Pasta:
Pour in the vegetable broth and add the diced tomatoes and small pasta. Simmer for 10 minutes or until the pasta is almost cooked.

4. Add Seafood:
Add the mixed seafood to the pot and cook for 5 more minutes or until the seafood is fully cooked.

5. Season and Serve:
Season with salt and pepper to taste and serve hot as a comforting seafood minestrone.

Tip: Garnish with fresh basil or parsley for a colorful and aromatic finish.

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Coconut Seafood

Prep Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts:

• Calories per serving: 320
• Fat: 20g
• Carbs: 15g
• Protein: 25g

Ingredients:

• 4 cups of coconut milk
• 2 cups of seafood broth
• 1 lb of mixed seafood (shrimp, fish, squid)
• 1 cup of sliced mushrooms
• 1 red bell pepper, sliced
• 2 tablespoons of Thai red curry paste
• 2 tablespoons of fish sauce
• 1 tablespoon of brown sugar
• Juice of 1 lime
• Fresh cilantro for garnish

Directions:

1. Prepare Broth:
Combine coconut milk and seafood broth. Bring to a simmer over medium heat.

2. Add Ingredients:
Add the mixed seafood, sliced mushrooms and sliced red bell pepper to the simmering broth.

3. Stir in Seasonings:
Stir in Thai red curry paste, fish sauce and brown sugar, allowing the mixture to simmer for 5-7 minutes until the seafood is cooked and vegetables are tender.

4. Finish with Lime Juice:
Stir in the juice of one lime to add brightness to the dish.

5. Serve:
Serve hot, garnished with fresh cilantro for color and flavor.

Tip: For extra depth, add sliced green chilies or fresh basil leaves before serving.

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Seafood Pozole

Prep Time: 10 minutes
Total Time: 25 minutes

Nutrition Facts:

• Calories per serving: 300
• Fat: 10g
• Carbs: 25g
• Protein: 25g

Ingredients:

• 4 cups of chicken broth
• 1 can (14 oz) of hominy, drained
• 1 lb of mixed seafood (shrimp, fish, scallops)
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 jalapeño, sliced
• 1 teaspoon of ground cumin
• 1 teaspoon of chili powder
• Juice of 1 lime
• Salt and pepper to taste
• Avocado slices for garnish
• Tortilla chips for serving

Directions:

1. Prepare Base: 

Combine chicken broth, hominy, chopped onion, minced garlic and sliced jalapeño in a pot.

2. Simmer: 

Bring to a boil, then reduce heat and simmer for 10 minutes.

3. Add Seafood: 

Add mixed seafood to the pot and cook for 5 minutes until the seafood is cooked.

4. Season: 

Stir in ground cumin, chili powder, lime juice, salt and pepper.

5. Serve: 

Serve hot, garnished with avocado slices and accompanied by tortilla chips.

Tip: For an extra flavor, add a splash of hot sauce or chopped fresh cilantro just before serving.

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Seafood Curry

Prep Time: 10 minutes
Total Time: 25 minutes

Nutrition Facts:

• Calories per serving: 320
• Fat: 15g
• Carbs: 20g
• Protein: 25g

Ingredients:

• 4 cups of vegetable broth
• 1 lb of mixed seafood (shrimp, fish, squid)
• 1 onion, finely chopped
• 2 tomatoes, diced
• 2 cloves of garlic, minced
• 1 tablespoon of curry powder
• 1 teaspoon of ground turmeric
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1 cup of coconut milk
• Fresh cilantro for garnish
• Cooked rice for serving

Directions:

1. Prepare Base:

Combine vegetable broth, chopped onion, diced tomatoes, minced garlic, curry powder, ground turmeric, ground cumin and ground coriander in a pot.

2. Simmer:

Bring to a boil, then reduce heat and simmer for 10 minutes.

3. Add Seafood:

Add mixed seafood to the pot and cook for 5 minutes until the seafood is cooked.

4. Add Coconut Milk:

Stir in coconut milk.

5. Serve:

Serve hot cooked rice, garnished with fresh cilantro.

Tip: For a spicier curry, add a pinch of red chili flakes or a diced green chili with the other spices.

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Seafood Avgolemono Soup

Prep Time: 10 minutes
Total Time: 25 minutes

Nutrition Facts:

• Calories per serving: 280
• Fat: 8g
• Carbs: 25g
• Protein: 25g

Ingredients:

• 4 cups of chicken broth
• 1 lb of mixed seafood (shrimp, fish, scallops)
• 1/2 cup of orzo pasta
• 2 eggs
• Juice of 2 lemons
• Salt and pepper to taste
• Fresh dill for garnish

Directions:

1. Cook Orzo:

Bring chicken broth to a boil. Add orzo pasta and cook for 8 minutes until almost tender.

2. Add Seafood:

Stir in mixed seafood and cook for 5 minutes until the seafood is cooked.

3. Prepare Egg Mixture:

Whisk eggs and lemon juice.

4. Incorporate Egg Mixture:

Slowly pour the egg-lemon mixture into the soup while stirring constantly.

5. Season and Serve:

Season with salt and pepper. Serve hot, garnished with fresh dill.

Tip: If you prefer a thicker soup, add an extra egg yolk to the egg-lemon mixture before incorporating it.

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Seafood Paella

Prep Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts:

Calories per serving: 300
Fat: 5g
Carbs: 40g
Protein: 25g

Ingredients:

4 cups of seafood broth
1 lb of mixed seafood (shrimp, mussels, squid)
1 onion, chopped
2 cloves of garlic, minced
1 red bell pepper, diced
1 tomato, diced
1 cup of rice
1 teaspoon of smoked paprika
Pinch of saffron threads
Salt and pepper to taste
Lemon wedges for serving

Directions:

1. Heat Broth:

Heat seafood broth over medium heat.

2. Add Vegetables and Aromatics: 

Add chopped onion, minced garlic, diced red bell pepper and diced tomato to the pot.

3. Add Rice and Spices:

Stir in rice, smoked paprika and saffron threads.

4. Simmer:

Bring to a boil, then reduce heat and simmer for 15 minutes.

5. Add Seafood:

Add mixed seafood to the pot and cook for 5-7 minutes until the seafood is cooked.

6. Season and Serve:

Season with salt and pepper. Serve hot, accompanied by lemon wedges.

Tip: For added flavor, top with chopped parsley or drizzle with olive oil just before serving.

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Seafood Soup

Prep Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts:

• Calories per serving: 320
• Fat: 10g
• Carbs: 30g
• Protein: 25g

Ingredients:

• 4 cups of fish broth
• 1 lb of mixed seafood (shrimp, fish, lobster)
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 Scotch bonnet pepper, sliced
• 1 cup of diced pumpkin
• 1 cup of diced yam
• 1 cup of diced potato
• 1/2 cup of coconut milk
• 1 tablespoon of curry powder
• Salt and pepper to taste
• Fresh thyme for garnish

Directions:

1. Prepare Broth Base:

Bring fish broth to a boil in a large pot.

2. Add Aromatics and Vegetables:

Add the chopped onion, minced garlic, sliced Scotch bonnet pepper, diced pumpkin, yam and potato to the pot. Stir well.

3. Incorporate Coconut Milk and Curry:

Stir in the curry powder and coconut milk, ensuring they are fully incorporated.

4. Simmer:

Let the mixture simmer for 15 minutes or until the vegetables are tender.

5. Add Seafood:

Add the mixed seafood to the pot and cook for 5-7 minutes until the seafood is fully cooked.

6. Season and Serve:

Season with salt and pepper to taste. Serve hot, garnished with fresh thyme.

Tip:

For an extra flavor, add a squeeze of lime juice to each serving for a zesty finish.

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Bouillabaisse

Prep Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts:

• Calories per serving: 300
• Fat: 10g
• Carbs: 20g
• Protein: 25g

Ingredients:

• 4 cups of fish stock
• 1 lb of mixed seafood (shrimp meat, fish, mussels)
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 fennel bulb, thinly sliced
• 1 leek, sliced
• 1 tomato, diced
• 1/2 cup of white wine
• 2 tablespoons of olive oil
• 1 teaspoon of dried thyme
• Salt and pepper to taste
• Baguette slices for serving

Directions:

1. Sauté Vegetables:

Heat olive oil over medium heat in a large pot. Add the chopped onion, minced garlic, a thinly sliced fennel bulb, sliced leek and diced tomato.

2. Cook Aromatics:

Cook the vegetables until softened, stirring occasionally.

3. Add Herbs and Stock:

Stir in dried thyme, then pour in the fish stock and white wine. Mix well to combine.

4. Simmer Soup:

Bring the soup to a boil, then reduce heat and simmer for 15 minutes.

5. Add Seafood:

Add the mixed seafood to the pot and cook for 5-7 minutes or until the seafood is cooked.

6. Season and Serve:

Season with salt and pepper to taste. Serve hot, accompanied by baguette slices.

Tip:

For additional flavor, toast the baguette slices and rub them with a garlic clove before serving.

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Seafood Poke Bowl

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts:

• Calories per serving: 350
• Fat: 15g
• Carbs: 35g
• Protein: 20g

Ingredients:

• 1 lb of sushi-grade mixed seafood (tuna, salmon, shrimp)
• 2 cups of cooked sushi rice
• 1 avocado, diced
• 1 cucumber, sliced
• 1/4 cup of soy sauce
• 2 tablespoons of sesame oil
• 1 tablespoon of rice vinegar
• 1 tablespoon of honey
• 1 teaspoon of sriracha
• 1 tablespoon of sesame seeds
• Sliced green onions for garnish
• Seaweed salad for serving

Directions:

1. Prepare Marinade:

Whisk the soy sauce, sesame oil, rice vinegar, honey and sriracha until well combined.

2. Marinate Seafood:

Add the mixed seafood to the marinade and toss to coat. Allow it to marinate for 10 minutes.

3. Assemble Poke Bowls:

Divide the cooked sushi rice among serving bowls. Top each bowl with marinated mixed seafood, diced avocado and sliced cucumber.

4. Garnish:

Sprinkle with sesame seeds and sliced green onions.

5. Serve with Seaweed Salad:

Serve with a side of seaweed salad for added texture and flavor.

Tip:

For added crunch, top with crispy onions or tempura flakes.

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Seafood Hot Pot

Prep Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts:

• Calories per serving: 280
• Fat: 10g
• Carbs: 25g
• Protein: 25g

Ingredients:

• 4 cups of seafood broth
• 1 lb of mixed seafood (shrimp, squid, clams)
• 1 block of tofu, diced
• 1/2 cup of sliced mushrooms
• 1 cup of sliced cabbage
• 2 green onions, sliced
• 2 tablespoons of gochujang (chili paste)
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• 1 teaspoon of minced ginger
• Salt and pepper to taste
• Cooked rice for serving

Directions:

1. Heat Broth:

Bring seafood broth to a boil in a large pot.

2. Add Main Ingredients:

Add the mixed seafood, diced tofu, sliced mushrooms, sliced cabbage and sliced green onions to the pot.

3. Incorporate Seasonings:

Stir in gochujang, soy sauce, sesame oil and minced ginger.

4. Simmer:

Simmer for 5-7 minutes until the seafood is cooked and vegetables are tender.

5. Season and Serve:

Season with salt and pepper to taste. Serve hot with cooked rice on the side.

Tip:

Garnish with sliced chili peppers for extra heat.

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Seafood Stew

Prep Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts:

• Calories per serving: 320
• Fat: 15g
• Carbs: 25g
• Protein: 25g

Ingredients:

• 4 cups of fish broth
• 1 lb of mixed seafood (shrimp, fish, squid)
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 red bell pepper, chopped
• 1 tomato, diced
• 1/2 cup of coconut milk
• 2 tablespoons of lime juice
• 1 tablespoon of palm oil (dende oil)
• 1 teaspoon of ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Directions:

1. Heat Oil:

Heat the palm oil over medium heat.

2. Cook Vegetables:

Add the chopped onion, minced garlic, chopped red bell pepper and diced tomato. Cook until the vegetables are softened, stirring occasionally.

3. Add Spices and Liquids:

Stir in the ground cumin, fish broth, coconut milk and lime juice. Mix well to combine.

4. Simmer Stew:

Bring the stew to a boil, then reduce heat and let it simmer for 15 minutes.

5. Add Seafood:

Add the mixed seafood to the pot and cook for 5 minutes or until the seafood is fully cooked.

6. Season and Serve:

Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and accompanied by cooked rice.

Tip:

For an extra flavor, add a sprinkle of smoked paprika or crushed red pepper

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Classic Chicken Noodle Soup

Prep Time: 10 minutes
Total Time: 35 minutes

Nutrition Facts:

• Calories per serving: 250
• Fat: 5g
• Carbs: 25g
• Protein: 25g

Ingredients:

• 4 cups of chicken broth
• 1 lb of boneless, skinless chicken breast
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 teaspoon of dried thyme
• 1 bay leaf
• 2 cups of egg noodles
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Combine Ingredients:

Add the chicken broth, chicken breast, sliced carrots, chopped celery, diced onion, minced garlic, dried thyme and bay leaf.

2. Bring to a Boil:

Bring the mixture to a boil, then reduce heat and simmer for 20 minutes or until the chicken is cooked.

3. Shred Chicken:

Remove the chicken from the pot, shred it using a fork and return it to the pot.

4. Cook Noodles:

Add the egg noodles to the pot and cook for 8-10 minutes or until the noodles are tender.

5. Season and Serve:

Season with salt and pepper, to taste. Serve hot, garnished with fresh parsley.

Tip:

For extra richness, add a splash of heavy cream just before serving.

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Classic Minestrone Soup

Prep Time: 10 minutes
Total Time: 25 minutes

Nutrition Facts:

• Calories per serving: 280
• Fat: 5g
• Carbs: 45g
• Protein: 15g

Ingredients:

• 4 cups of vegetable broth
• 1 can (14 oz) of diced tomatoes
• 1 cup of small pasta (such as ditalini)
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 zucchini, diced
• 1 cup of kidney beans, cooked
• 1 teaspoon of dried basil
• Salt and pepper to taste
• Grated parmesan cheese for serving

Directions:

1. Combine Ingredients:

Add the vegetable broth, diced tomatoes, small pasta, diced carrots, chopped celery, diced onion, minced garlic, diced zucchini, cooked kidney beans and dried basil.

2. Bring to a Boil and Simmer:

Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes or until the vegetables are tender and the pasta is cooked.

3. Season and Serve:

Season with salt and pepper, to taste. Serve hot, sprinkled with grated parmesan cheese.

Tip:

Add fresh basil and a drizzle of olive oil on top for a fragrant finish.

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Comforting Potato Leek Soup

Prep Time: 10 minutes
Total Time: 30 minutes

Nutrition Facts:

• Calories per serving: 300
• Fat: 15g
• Carbs: 35g
• Protein: 5g

Ingredients:

• 4 cups of chicken broth
• 4 potatoes, peeled and diced
• 2 leeks, sliced
• 2 cloves of garlic, minced
• 2 tablespoons of butter
• 1/2 cup of heavy cream
• Salt and pepper to taste
• Chopped chives for garnish

Directions:

1. Combine Ingredients:

Add the chicken broth, diced potatoes, sliced leeks, minced garlic and butter to a large pot.

2. Bring to a Boil and Simmer:

Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes or until the potatoes are tender.

3. Blend Soup:

Use an immersion blender to blend the soup until smooth.

4. Add Cream and Season:

Stir in the heavy cream and season with salt and pepper to taste.

5. Serve:

Serve hot, garnished with chopped chives.

Tip:

For extra creaminess, add an extra splash of cream or top with a dollop of sour cream before serving.

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Creamy Broccoli Cheddar Soup

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts:

• Calories per serving: 350
• Fat: 20g
• Carbs: 25g
• Protein: 15g

Ingredients:

• 4 cups of vegetable broth
• 1 head of broccoli, chopped
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 tablespoons of butter
• 1/4 cup of all-purpose flour
• 1 cup of shredded cheddar cheese
• 1 cup of milk
• Salt and pepper (to taste)

Directions:

1. Cook Broccoli:

Bring the vegetable broth to a boil. Add the chopped broccoli and cook for 5 minutes or until tender.

2. Prepare Cheese Sauce:

In a separate pot, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until softened. Stir in the flour to create a roux.

3. Add Milk:

Slowly pour in the milk, whisking constantly to avoid lumps and cook until the mixture thickens.

4. Add Cheddar Cheese:

Add the shredded cheddar cheese and stir until it melts and the sauce is smooth.

5. Combine and Season:

Pour the cheese sauce into the pot with the broccoli and broth. Season with salt and pepper, to taste.

6. Serve:

Serve hot, with additional shredded cheddar cheese if desired.

Tip:

For added flavor, sprinkle a little smoked paprika or crushed red pepper (on top) before serving.

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Rustic Tomato Basil Soup

Prep Time: 10 minutes
Total Time: 25 minutes

Nutrition Facts:

• Calories per serving: 120
• Fat: 7g
• Carbs: 15g
• Protein: 2g

Ingredients:

• 4 cups of vegetable broth
• 1 can (14 oz) of diced tomatoes
• 1 onion, diced
• 2 cloves of garlic, minced
• 1/4 cup of chopped fresh basil
• 2 tablespoons of olive oil
• Salt and pepper to taste

Directions:

1. Heat Olive Oil:

Heat the olive oil over medium heat.

2. Cook Vegetables:

Add the diced onion and minced garlic, cooking until softened.

3. Add Tomatoes and Basil:

Stir in the diced tomatoes and chopped fresh basil, cooking for 5 minutes until the tomatoes soften.

4. Add Broth and Simmer:

Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.

5. Blend Soup:

Use an immersion blender to blend the soup until smooth.

6. Season and Serve:

Season with salt and pepper (to taste). Serve hot.

Tip:

Top with fresh basil leaves and a swirl of cream for a beautiful presentation and richer taste.

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Chicken Tortilla Soup

Prep Time: 10 minutes
Total Time: 30 minutes

Nutrition Facts:

• Calories per serving: 280
• Fat: 10g
• Carbs: 15g
• Protein: 25g

Ingredients:

• 4 cups of chicken broth
• 1 lb of boneless, skinless chicken thighs
• 1 can (14 oz) of diced tomatoes
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 jalapeño, diced
• 1 teaspoon of ground cumin
• 1 teaspoon of chili powder
• 1/4 cup of chopped fresh cilantro
• Juice of 1 lime
• Tortilla strips for serving
• Avocado slices for garnish

Directions:

1. Combine Ingredients:

Combine chicken broth, boneless, skinless chicken thighs, diced tomatoes, diced onion, minced garlic, diced jalapeño, ground cumin and chili powder.

2. Bring to a Boil and Simmer:

Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes or until the chicken is cooked.

3. Shred Chicken:

Remove the chicken from the pot, shred it and return it to the soup.

4. Add Fresh Herbs and Lime:

Stir in the chopped fresh cilantro and lime juice.

5. Serve:

Serve hot, garnished with tortilla strips and avocado slices.

Tip: Add sour cream or shredded cheese for an extra creamy finish.

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Coconut Chicken Soup

Prep Time: 10 minutes
Total Time: 30 minutes

Nutrition Facts:

• Calories per serving: 300
• Fat: 15g
• Carbs: 10g
• Protein: 30g

Ingredients:

• 4 cups of chicken broth
• 1 lb of boneless, skinless chicken breast
• 1 can (14 oz) of coconut milk
• 1 stalk lemongrass, sliced
• 2 tablespoons of fish sauce
• 2 tablespoons of lime juice
• 1 tablespoon of brown sugar
• 1 red chili, sliced
• Fresh cilantro for garnish
• Cooked rice for serving

Directions:

1. Combine Ingredients:

In a large pot, add the chicken broth, boneless, skinless chicken breast, coconut milk, sliced lemongrass, fish sauce, lime juice and brown sugar.

2. Bring to a Boil and Simmer:

Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes or until the chicken is cooked.

3. Shred Chicken:

Remove the chicken from the pot, shred it and return it to the soup.

4. Add Chili:

Stir in the sliced red chili.

5. Serve with Rice:

Serve hot with cooked rice, garnished with fresh cilantro.

Tip: Add sliced mushrooms or baby corn for added texture.

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Onion Soup

Prep Time: 10 minutes
Total Time: 35 minutes

Nutrition Facts:

• Calories per serving: 250
• Fat: 10g
• Carbs: 30g
• Protein: 10g

Ingredients:

• 4 onions, thinly sliced
• 4 cups of beef broth
• 2 tablespoons of butter
• 2 tablespoons of all-purpose flour
• 1 teaspoon of dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Baguette slices
• Shredded Gruyere cheese for serving

Directions:

1. Melt Butter and Cook Onions:

Melt the butter over medium heat. Add the thinly sliced onions and cook until caramelized (15-20 minutes).

2. Add Flour:

Stir in the all-purpose flour and cook for 1 minute, stirring constantly.

3. Add Broth and Seasoning:

Pour in the beef broth and add the dried thyme and bay leaf. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.

4. Season:

Remove the bay leaf and season the soup with salt and pepper, to taste.

5. Toast Baguette and Serve:

Toast baguette slices under the broiler until golden. Serve hot, topped with toasted baguette slices and shredded Gruyere cheese.

Tip: For a richer flavor, add a splash of white wine before adding the broth.

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Boiled Shrimp and Corn

Prep Time: 10 minutes
Total Time: 15 minutes

Nutrition Facts:

• Calories per serving: 200
• Fat: 2g
• Carbs: 26g
• Protein: 21g

Ingredients:

• 1 lb of shrimp, deveined and peeled
• 4 ears of corn, husked and halved
• 1 lemon, sliced
• 4 cloves of garlic, crushed
• 1 bay leaf
• 1 tablespoon of seasoning
• Salt to taste
• Cocktail sauce for serving

Directions:

1. Prepare Water with Seasonings:

In a large pot, add water along with lemon slices, crushed garlic, bay leaf and seasoning. Bring to a boil.

2. Add Shrimp and Corn:

Once the water is boiling, add the shrimp and corn to the pot. Boil for 3-4 minutes or until the shrimp turns pink and the corn is tender.

3. Drain and Serve:

Remove the shrimp and corn from the pot and drain well.

4. Serve with Sauce:

Serve hot with cocktail sauce on the side for dipping.

Tip: Sprinkle Old Bay seasoning over the shrimp and corn before serving.

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Boiled Chicken and Vegetable Pasta Salad

Prep Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts:

• Calories per serving: 350
• Fat: 10g
• Carbs: 40g
• Protein: 30g

Ingredients:

• 1 lb of chicken breast
• 8 oz of pasta (penne or fusilli)
• 1 cup of cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup of chopped fresh basil
• 1/4 cup of grated parmesan cheese
• 2 tablespoons of olive oil
• 1 tablespoon of balsamic vinegar
• Salt and pepper to taste

Directions:

1. Cook the Chicken:

Bring a pot of water to a boil. Add the chicken breast and cook for 15-20 minutes or until fully cooked. Remove from the water, let it cool and then shred.

2. Cook the Pasta:

In the same pot of boiling water, cook the pasta (according to package instructions). Drain and rinse under cold water.

3. Combine Ingredients:

In a large bowl, combine the cooked chicken, cooked pasta, cherry tomatoes, cucumber, red onion, fresh basil and grated parmesan cheese.

4. Add Dressing:

Drizzle olive oil and balsamic vinegar over the salad. Season with salt and pepper to taste, then toss to combine.

5. Serve Chilled:

Serve chilled or at room temperature.

Tip: Add a handful of arugula or baby spinach for fresh flavor.

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Boiled Vegetable Dumplings

Prep Time: 30 minutes
Total Time: 45 minutes

Nutrition Facts:

• Calories per serving: 150
• Fat: 2g
• Carbs: 25g
• Protein: 5g

Ingredients:

• 1 package of dumpling wrappers
• 1 cup of finely chopped cabbage
• 1/2 cup of shredded carrots
• 1/4 cup of chopped green onions
• 2 cloves of garlic, minced
• 1 tablespoon of soy sauce
• 1 teaspoon of sesame oil
• 1/2 teaspoon of grated ginger
• Salt and pepper to taste
• Soy sauce or dumpling sauce for dipping

Directions:

1. Prepare Filling:

Mix the chopped cabbage, shredded carrots, green onions, minced garlic, soy sauce, sesame oil, grated ginger, salt and pepper.

2. Fill and Seal Dumplings:

Place a small spoonful of the vegetable mixture in the center of each dumpling wrapper. Moisten the edges of the wrapper with water, then fold and pinch to seal.

3. Cook Dumplings:

Bring a large pot of water to a boil. Carefully add the dumplings and cook for 4-5 minutes or until they float to the surface and are cooked.

4. Drain and Serve:

Remove the dumplings with a slotted spoon and drain.

5. Serve with Sauce:

Serve hot with soy sauce or dumpling sauce for dipping.

Tip: Sprinkle sesame seeds or chopped green onions on top for added texture.

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Boiled Sweet Potato and Chickpea Salad

Prep Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts:

• Calories per serving: 250
• Fat: 8g
• Carbs: 40g
• Protein: 8g

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) of chickpeas, drained and rinsed
• 1/4 cup of chopped fresh parsley
• 2 tablespoons of olive oil
• 1 tablespoon of lemon juice
• 1 teaspoon of ground cumin
• 1/2 teaspoon of smoked paprika
• Salt and pepper to taste

Directions:

1. Cook the Sweet Potatoes:

Bring a pot of water to a boil. Add the diced sweet potatoes and cook for 10-12 minutes until tender.

2. Add Chickpeas:

In the last 5 minutes of cooking, add the chickpeas to the pot to heat.

3. Drain and Combine:

Drain the sweet potatoes and chickpeas, then transfer them to a large bowl.

4. Add Seasoning:

Add the chopped fresh parsley, olive oil, lemon juice, ground cumin, smoked paprika, salt and pepper. Toss to combine.

5. Serve Warm:

Serve warm or at room temperature.

Tip: Top with crumbled feta cheese for a creamy and tangy addition.

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Boiled Vegetable Stir-Fry

Prep Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts:

• Calories per serving: 200
• Fat: 6g
• Carbs: 30g
• Protein: 8g

Ingredients:

• 2 cups of broccoli florets
• 1 cup of sliced bell peppers
• 1 cup of sliced carrots
• 1 cup of snow peas
• 1/2 cup of sliced mushrooms
• 2 cloves of garlic, minced
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• 1 tablespoon of hoisin sauce
• 1 teaspoon of grated ginger
• Cooked rice for serving

Directions:

1. Blanch the Vegetables:

Bring a pot of water to a boil. Add broccoli florets, sliced bell peppers, carrots, snow peas, and sliced mushrooms. Cook for 3-4 minutes until the vegetables are crisp-tender, then drain.

2. Sauté Garlic and Ginger:

In a large skillet or wok, heat sesame oil over medium-high heat. Add minced garlic and grated ginger, cooking until fragrant.

3. Stir-Fry Vegetables:

Add the boiled vegetables to the skillet. Stir in soy sauce and hoisin sauce and cook for 2-3 minutes, stirring frequently.

4. Serve Over Rice:

Serve hot, over cooked rice.

Tip: Sprinkle sesame seeds or add a splash of rice vinegar for a tangy finish.

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Boiled Egg and Avocado Salad

Prep Time: 5 minutes
Total Time: 20 minutes

Nutrition Facts:

• Calories per serving: 250
• Fat: 20g
• Carbs: 10g
• Protein: 10g

Ingredients:

• 4 eggs
• 2 ripe avocados, diced
• 1/4 cup of chopped fresh cilantro
• 2 tablespoons of lime juice
• 1 tablespoon of olive oil
• Salt and pepper to taste

Directions:

1. Boil the Eggs:

Place eggs in a pot and cover with water. Bring to a boil, reduce heat and simmer for 8-10 minutes.

2. Cool and Peel the Eggs:

Transfer the eggs to a bowl of ice water to cool. Once cool, peel and slice them.

3. Prepare Avocado Mix:

Combine diced avocado, chopped fresh cilantro, lime juice, olive oil, salt and pepper.

4. Add Eggs:

Gently toss the sliced eggs with the avocado mixture until well combined.

5. Serve Chilled:

Serve the salad chilled for a refreshing dish.

Tip: Top with a sprinkle of chili flakes or a dash of hot sauce for an extra kick.

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Boiled Pork and Vegetable Skewers

Prep Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts:

• Calories per serving: 300
• Fat: 10g
• Carbs: 20g
• Protein: 25g

Ingredients:

• 1 lb of pork loin, cut into cubes
• 1 bell pepper, cut into chunks
• 1 onion, cut into chunks
• 1 zucchini, sliced
• 1/4 cup of soy sauce
• 2 tablespoons of honey
• 1 tablespoon of olive oil
• 1 teaspoon of minced garlic
• 1 teaspoon of grated ginger
• Salt and pepper to taste

Directions:

1. Boil Pork Cubes:

Bring a pot of water to a boil. Add the pork loin cubes and cook for 10-12 minutes or until tender.

2. Prepare Vegetables and Marinade:

While the pork cooks, prepare the bell pepper, onion and zucchini. Whisk the soy sauce, honey, olive oil, minced garlic, grated ginger, salt and pepper.

3. Assemble Skewers:

Thread the cooked pork cubes and vegetables onto skewers, alternating each ingredient.

4. Brush with Marinade and Grill:

Brush the skewers with the marinade. Grill the skewers on a preheated grill or pan for 6-8 minutes, turning occasionally, until the vegetables are tender and the pork is caramelized.

5. Serve with Garnish:

Serve hot, garnished with chopped parsley if desired.

Tip: For extra flavor, marinate the pork cubes in the soy sauce mixture for 30 minutes before cooking.

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Boiled Lemon Herb Chicken Breast

Prep Time: 5 minutes
Total Time: 25 minutes

Nutrition Facts:

• Calories per serving: 200
• Fat: 3g
• Carbs: 0g
• Protein: 40g

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 lemons, sliced
• 4 sprigs of fresh rosemary
• 4 sprigs of fresh thyme
• 4 cloves of garlic, crushed
• Salt and pepper to taste

Directions:

1. Prepare Boiling Water with Herbs:

Fill a large pot with water. Add sliced lemons, rosemary, fresh thyme, crushed garlic, salt and pepper, then boil.

2. Simmer Chicken Breasts:

Add the chicken breasts to the pot, reduce the heat to a simmer and cook for 15-20 minutes or until the chicken is cooked and tender.

3. Rest and Slice the Chicken:

Remove the chicken from the pot and let it rest for a few minutes before slicing.

4. Serve Hot:

Serve as flavorful lemon herb chicken breasts.

Tip: Slice thinly and serve over a green salad or with a side of roasted vegetables for a light, healthy meal.

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Boiled Herb Butter Potatoes

Prep Time: 5 minutes
Total Time: 25 minutes

Nutrition Facts:

• Calories per serving: 250
• Fat: 12g
• Carbs: 30g
• Protein: 3g

Ingredients:

• 1 lb of baby potatoes
• 4 tablespoons of butter
• 2 tablespoons of chopped fresh parsley
• 1 tablespoon of chopped fresh chives
• Salt and pepper to taste

Directions:

1. Boil the Potatoes:

Place baby potatoes in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the potatoes are fork-tender.

2. Drain and Return to Pot:

Drain the potatoes and return them to the pot.

3. Add Herb Butter:

Add butter, chopped fresh parsley, chopped fresh chives, salt and pepper to the pot.

4. Toss to Coat:

Toss the potatoes until they’re evenly coated with the herb butter.

5. Serve Hot:

Serve hot as delicious herb butter potatoes.

Tip: For added flavor, sprinkle grated parmesan cheese or a dash of paprika before serving.

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Boiled Herb Rice Pilaf

Prep Time: 5 minutes
Total Time: 25 minutes

Nutrition Facts:

• Calories per serving: 200
• Fat: 5g
• Carbs: 35g
• Protein: 5g

Ingredients:

• 1 cup of long-grain white rice
• 2 cups of chicken broth
• 2 tablespoons of butter
• 1 teaspoon of minced garlic
• 1 teaspoon of dried thyme
• 1 teaspoon of dried parsley
• Salt and pepper to taste

Directions:

1. Boil the Broth with Ingredients:

Bring chicken broth to a boil. Add the rice, butter, minced garlic, dried thyme, dried parsley, salt and pepper.

2. Simmer Until Tender:

Stir to combine, cover with a lid and reduce heat to low. Simmer for 18-20 minutes or until the rice is tender and the liquid is absorbed.

3. Rest the Rice:

Remove the pot from the heat and let the rice sit, covered, for 5 minutes.

4. Fluff and Serve:

Fluff the rice with a fork before serving.

5. Serve Hot:

Serve hot as a flavorful herb rice pilaf.

Tip: For extra flavor, add a squeeze of lemon juice and toasted almonds or pine nuts on top.