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Creamy Mushroom Risotto with Truffle Oil

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  Creamy Mushroom Risotto with Truffle Oil Preparation Time: 25 min. Total Calories: 525 kcal Ingredients: 1 cup Arborio rice 4 cups vegetable broth 1 cup mushrooms, sliced 1/2 cup onion, finely chopped 2 cloves garlic, minced 1/2 cup Parmesan cheese, grated 1/4 cup heavy cream 2 tablespoons truffle oil 2 tablespoons olive oil Salt and pepper to taste Fresh parsley for garnish Kitchen Tools Needed: Saucepan Large pan Ladle Wooden spoon Measuring cups Knife Cutting board Instructions: In a saucepan, heat the vegetable broth and keep it warm over low heat. In a separate large pan, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent. Add the sliced mushrooms and cook until they are soft and browned. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue this process unti...
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Beef and Broccoli Stir-Fry with Sesame Seeds

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  Beef and Broccoli Stir-Fry with Sesame Seeds Preparation Time: 25 min. Total Calories: 385 kcal Ingredients: 200g beef sirloin, thinly sliced 250g broccoli florets 2 tablespoons soy sauce 1 tablespoon oyster sauce 1 tablespoon sesame oil 1 tablespoon vegetable oil 2 cloves garlic, minced 1 teaspoon ginger, minced 1 tablespoon sesame seeds Salt and pepper to taste Kitchen Tools Needed: Large pan Spatula Knife Cutting board Instructions: Heat vegetable oil in a large pan over medium-high heat. Add the sliced beef and stir-fry for about 2-3 minutes until browned. Add minced garlic and ginger, and stir-fry for another minute. Add broccoli florets and stir-fry for 3-4 minutes until tender-crisp. Pour in soy sauce and oyster sauce, stirring to combine. Drizzle sesame oil over the stir-fry and mix well. Season with salt and pepper to taste. Sprinkle sesame seeds on top before serving. Macros: Total Calories: 385kcal Carbs: 15g Proteins: 40g Fats: 20g
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Spaghetti Carbonara with Pancetta and Parmesan

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  Spaghetti Carbonara with Pancetta and Parmesan Preparation Time: 25   min. Total Calories: 600   kcal Ingredients: 200g spaghetti 100g pancetta, diced 50g Parmesan cheese, grated 2 large eggs 2 cloves garlic, minced Salt to taste Black pepper to taste 1 tablespoon olive oil Kitchen Tools Needed: Large pot Frying pan Mixing bowl Whisk Colander Instructions: Cook the spaghetti according to package instructions in salted boiling water until al dente. In a pan, heat olive oil over medium heat and add the diced pancetta. Cook until crispy, about 5-7 minutes. Add minced garlic to the pancetta and sauté for 1 minute until fragrant. In a bowl, whisk together the eggs, grated Parmesan, salt, and black pepper. Once the spaghetti is cooked, reserve a cup of pasta water and drain the rest. Add the hot spaghetti to the pancetta and garlic mixture, tossing to combine. Remove the pan from heat and quickly pour the egg and cheese mixture over the spaghetti, stirring rapidly to create a...
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One-Pan Lemon Herb Chicken and Potatoes

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  One-Pan Lemon Herb Chicken and Potatoes Preparation Time: 25   min. Total Calories: 440   kcal Ingredients: 2 boneless, skinless chicken breasts (about 300g) 300g baby potatoes, halved 2 tablespoons olive oil 1 lemon, juiced and zested 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon dried thyme Salt and pepper to taste Fresh parsley for garnish Kitchen Tools Needed: Baking dish Mixing bowl Measuring spoons Knife Cutting board Instructions: Preheat the oven to 200°C (400°F). In a large bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. Add the chicken breasts to the bowl and coat them well with the marinade. In a baking dish, arrange the halved baby potatoes and drizzle with a little olive oil, salt, and pepper. Place the marinated chicken breasts on top of the potatoes in the baking dish. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender. Garnish wi...
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Garlic Butter Shrimp Scampi with Linguine

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  Garlic Butter Shrimp Scampi with Linguine Preparation Time: 25   min. Total Calories: 570   kcal Ingredients: 200g linguine 300g shrimp, peeled and deveined 4 tablespoons unsalted butter 4 cloves garlic, minced 1/4 teaspoon red pepper flakes 1/2 cup white wine 1 lemon, juiced Salt to taste Black pepper to taste 2 tablespoons fresh parsley, chopped Kitchen Tools Needed: Large pot Skillet Colander Measuring cups Measuring spoons Tongs Instructions: Cook the linguine according to package instructions until al dente. Drain and set aside. In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes, sauté for about 1 minute until fragrant. Add the shrimp to the skillet, season with salt and black pepper, and cook until they turn pink, about 2-3 minutes per side. Pour in the white wine and lemon juice, and let it simmer for 2-3 minutes to reduce slightly. Add the cooked linguine to the skillet, tossing to combine with the shrimp and sauce....
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