🍽️ Family Recipe Box

27 recipes saved from videos we loved · updated 2026-10-14

Cucumber Avocado Salad with Chili Lime Dressing

Instagram saladvegetariangluten-freeno-cookmediterraneansummer
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Serves 2–4 Added 2026-10-11 from mediterranean.diet.plan

Salad

  • 1 English cucumber (or 2–3 Persian cucumbers), sliced
  • 1 ripe avocado, diced
  • 1/4 red onion, thinly sliced
  • 2 tbsp chopped cilantro

Chili lime dressing

  • 2 tbsp extra-virgin olive oil
  • 1 tbsp fresh lime juice
  • 1 tsp honey
  • 1/2 tsp chili flakes
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions

  1. Dressing: in a small bowl, whisk together the olive oil, lime juice, honey, chili flakes, salt, and black pepper.
  2. Assemble: add the cucumber, avocado, onion, and cilantro to a large bowl. Pour the dressing over the salad and gently toss until evenly coated.
  3. Serve: let the salad rest for 5–10 minutes, then finish with flaky sea salt and freshly cracked black pepper before serving.

Notes: Recipe from the Instagram caption (@mediterranean.diet.plan, credited to @mydarr). No-cook summer salad. The caption lists '1/4 red onion' in the ingredients but says 'green onion' in the assemble step — I've used red onion per the ingredient list. No serving count given (2–4 estimated).

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Cheesy Zucchini Beef Rolls

YouTube beefzucchinihigh-proteinbakeddinner
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Serves 4 Added 2026-10-11 from OnTrac5

Zucchini beef rolls

  • 2 large zucchinis
  • 500g lean beef mince
  • 100g mozzarella, shredded
  • 3 garlic cloves, minced
  • ½ red onion, finely chopped
  • 1 celery stick, finely chopped
  • ½ carrot, finely chopped
  • 100g mushroom, finely chopped
  • 1 tsp ground cumin
  • 2 tsp paprika
  • Salt and pepper, to season
  • Olive oil spray

Tomato risoni (base)

  • 2 tbsp olive oil
  • ½ brown onion, finely diced
  • 2 garlic cloves, minced
  • 1 tbsp tomato paste
  • 700ml tomato passata
  • 250ml (1 cup) chicken or vegetable stock
  • 200g (1 cup) risoni (orzo)
  • Salt and pepper, to taste
  • 30g parmesan, finely grated
  • Small handful parsley, chopped

Instructions

  1. Preheat the oven to 200°C fan-forced and line a baking tray with baking paper. If using wooden skewers, soak them in water for 20 minutes.
  2. Use a mandolin or sharp knife to slice the zucchini lengthways into thin, even strips.
  3. Combine the beef mince, garlic, red onion, celery, carrot, mushroom, cumin, paprika, salt and pepper in a bowl until just combined.
  4. Lay the zucchini strips flat on a board. Spoon a thin, even layer of the beef mixture along each strip and sprinkle with half the mozzarella.
  5. Roll each strip tightly into a spiral, starting from one end.
  6. Thread the rolled spirals onto skewers, pushing the skewer through the point where the zucchini overlaps to secure the shape. Fit as many onto each skewer as comfortably works.
  7. Place the skewers on the lined tray, spray with olive oil, and sprinkle with the remaining mozzarella.
  8. Bake for 20–25 minutes, or until the mince reaches an internal temperature of 75°C and the mozzarella is melted and golden. Check the thickest roll with a thermometer, as the zucchini wrap will hide underdone mince.
  9. Meanwhile, make the risoni: heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook until softened.
  10. Stir in the tomato paste and cook for one minute.
  11. Add the passata and stock and bring to a simmer.
  12. Stir in the risoni, cover, and cook, stirring occasionally, for 12–15 minutes, or until the risoni is tender and the sauce has thickened. Add a splash of water if it dries out before the risoni is cooked. Season with salt and pepper to taste.
  13. Spoon the tomato risoni onto the base of a serving dish or individual plates, top with the zucchini beef skewers, and finish with grated parmesan and chopped parsley.

Notes: Full quantities and directions taken from the creator's site (ontrac5.com) — the Short's description just pointed to the site. Creator did not state a serving count — 4 is an estimate. Two components: baked zucchini-wrapped beef rolls on skewers, served over a tomato risoni (orzo). Internal temp target 75°C — don't skip the thermometer since the zucchini hides underdone mince.

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Pasta alla Zozzona (Roman rigatoni)

YouTube pastaitalianromanporkdinnercomfort-food
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Serves 4 Added 2026-10-02 from Denis Prokopyev

Denis's ingredients (the video gives no quantities — amounts at right are the classic Roman proportions for 4)

  • Rigatoni — 400 g
  • Guanciale — 150 g, cut into thick strips
  • Italian sausage (salsiccia) — 250 g, casings removed
  • Onion — 1 small, finely chopped
  • Tomato sauce (passata) — 400 g
  • Pecorino Romano — 100 g, finely grated
  • Egg yolks — 4
  • Dried chili — a pinch, to taste
  • Freshly cracked black pepper — plenty

Instructions

  1. Bring a large pot of water to the boil and salt it lightly — the pecorino and guanciale bring plenty of salt.
  2. In a wide pan over medium heat, render the guanciale until the fat runs and the strips are golden and crisp. Lift it out and set aside, leaving the fat in the pan.
  3. Add the sausage to the fat, breaking it into rough chunks, and brown it well. Add the onion and the dried chili and soften for about 5 minutes.
  4. Pour in the tomato sauce, season with black pepper and simmer gently for 15–20 minutes until thickened. Stir the guanciale back in.
  5. Cook the rigatoni until al dente, then drain — but save a mugful of the starchy pasta water.
  6. In a bowl, beat the egg yolks with the grated pecorino and a generous grind of black pepper into a thick paste. Loosen it with a splash of the hot pasta water.
  7. Take the pan OFF the heat. Add the drained rigatoni and toss it through the sauce, then fold in the egg-and-pecorino mixture. Keep it off the flame so it turns into a silky sauce instead of scrambling. Loosen with pasta water until it's glossy and coats the pasta.
  8. Serve immediately, with more pecorino and black pepper on top.

Notes: ⚠️ Provenance: Denis films silent, talking-free ASMR cooking — he lists the ingredients but gives NO quantities and no written method. The ingredient set is his (rigatoni, guanciale, salsiccia, onion, tomato sauce, Pecorino Romano, egg yolks, dried chili, black pepper); the amounts above are the classic Roman proportions for 4 servings and the steps follow the traditional preparation — they are not quoted from the video. Zozzona is essentially carbonara + amatriciana in one pan, so the golden rule carried over from carbonara is the same: the egg yolks and pecorino go in OFF the heat, or you get scrambled egg instead of sauce. No nutrition data published. Guanciale is the traditional choice — pancetta works at a push, but it's noticeably less rich.

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Creamy Sausage Pasta

YouTube pastasausagecreamyitalian-americanweeknightcomfort-foodquick
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Serves 3–4 (not stated in the source) Added 2026-10-02 from ThatDudeCanCook (Sonny)

Sonny's amounts (exactly as published in the video description)

  • 3 sausages, crumbled (removed from their casings)
  • 3/4 lb pasta — he used lumache (any short shape works)
  • 2 cups marinara sauce
  • 1/2 cup + 2 tbsp heavy cream
  • 4 1/2 oz finely grated parmesan cheese
  • Salt for the pasta water, plus black pepper to finish

Instructions

  1. Bring a large pot of well-salted water to the boil and cook the pasta to al dente — but pull it a minute early, because it finishes in the sauce. Save a mugful of pasta water.
  2. While it cooks, heat a large pan over medium-high. Add the crumbled sausage and brown it properly, breaking it into bite-sized pieces and letting the edges catch — you want the fat rendered and the meat deeply browned, since that's where the flavour comes from.
  3. Pour in the marinara and simmer for a few minutes, scraping the browned bits off the bottom of the pan into the sauce.
  4. Stir in the heavy cream (the full 1/2 cup plus the extra 2 tbsp) and let it bubble gently until the sauce thickens slightly and turns from red to a deep pink.
  5. Add the drained pasta straight into the pan and toss to coat. Loosen with splashes of pasta water until the sauce clings to every piece.
  6. Take the pan off the heat, then add the grated parmesan in a few handfuls, tossing hard as it melts so it emulsifies into a glossy, velvet-thick sauce rather than clumping.
  7. Serve immediately with more parmesan and a good grind of black pepper.

Notes: ⚠️ Provenance: the video description lists the amounts exactly as above but gives NO written method and no serving count, so the steps here are the standard preparation for this kind of sauce rather than a transcription of the video. Serves about 3–4 as written. Two things worth knowing: the parmesan goes in OFF the heat (on the flame it splits instead of emulsifying), and this is deliberately a saucy, generous dish — 2 cups of marinara plus the cream is a lot of liquid for 3/4 lb of pasta, so if the family likes it tighter, drop to 1 1/2 cups marinara and add the cream to taste. No nutrition data published.

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Air-Fried Patatas Bravas

YouTube spanishtapaspotatoesair-fryersidesaucespicy
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Serves Serves 4–6 as a side / tapas Added 2026-10-02 from ThatDudeCanCook (Sonny)

Brava sauce (Sonny's amounts, from the video description)

  • Extra-virgin olive oil — 4 tbsp
  • Yellow onion — 1 medium, diced
  • Garlic — 4 cloves, thinly sliced
  • All-purpose flour — 1 1/2 tbsp
  • Sweet paprika — 2 tsp
  • Picante (hot) paprika — 1 tsp
  • Chicken stock — 1 1/2 cups (360 ml)
  • Sherry vinegar — 1 1/2 tsp
  • Salt — to taste

Garlic mayo / aioli (Sonny's amounts, from the video description)

  • 1 whole egg
  • Water — 2 tsp (he notes he forgot to show this in the video, but add it)
  • Garlic — 2 medium cloves
  • White wine vinegar — 1 1/2 tsp
  • Lemon juice — 1 1/2 tsp
  • Salt — 1/2 tsp
  • Avocado oil — 1 cup (240 ml)
  • Extra-virgin olive oil — 2 tbsp

Potatoes (the video doesn't give an amount — this is a good batch)

  • Yukon Gold potatoes — about 1 kg (2 lb), unpeeled, cut into 1-inch cubes
  • Kosher salt — 1 tbsp for the blanching water
  • White vinegar — 2 tbsp for the blanching water
  • Olive oil — 1–2 tbsp, just to coat
  • Freshly ground black pepper — to taste

Instructions

  1. BRAVA SAUCE — Warm 4 tbsp olive oil in a small saucepan over medium-low heat, add the diced onion with a pinch of salt, and cook until soft and translucent, about 5 minutes.
  2. Add the sliced garlic and cook another 2 minutes, stirring so it doesn't colour.
  3. Sprinkle over the flour and stir continuously for about 4 minutes to cook out the raw taste.
  4. Stir in the sweet and picante paprika and cook 1 minute on low — burnt paprika turns bitter, so keep it gentle.
  5. Whisk in the chicken stock gradually, bring to a gentle simmer and cook about 10 minutes until thickened.
  6. Off the heat, blend smooth with an immersion blender. Blend in the sherry vinegar, then taste and adjust salt and vinegar.
  7. GARLIC MAYO — In a tall container, combine the avocado oil, olive oil, egg, lemon juice, white wine vinegar, salt, garlic and water. Blend with the immersion blender, moving it up and down, until thick and creamy (about 30 seconds).
  8. POTATOES — Wash and cube the potatoes, skin on. Bring a large pot of water to the boil with 1 tbsp kosher salt and 2 tbsp white vinegar — the vinegar is what gives the crust a head start.
  9. Boil the potatoes about 20 minutes, until a fork slides in with slight resistance but the cubes still hold their shape. Drain and let them steam-dry in the colander for 5 minutes.
  10. Rough up the edges: shake and toss the potatoes hard in the colander for a few minutes until the outsides look fluffy and white. This starchy crust is the whole trick.
  11. Toss with the olive oil, salt and black pepper.
  12. Air fry at 400°F / 200°C for 10 minutes, shake the basket, then 10 minutes more until deep golden and crisp. Don't crowd the basket — do two batches rather than pile them up.
  13. Plate the potatoes, spoon the brava sauce over or serve it alongside for dipping, and add a dollop of garlic mayo.

Notes: ⚠️ Provenance: Sonny published the two sauce recipes in the video description but the potato technique — the actual subject of the video — is only shown on screen. The sauce amounts above are his verbatim; the potato steps were reconstructed from a third-party transcript of the video, so give it a glance the first time you make it. Two technique points worth knowing: the white vinegar in the blanching water and roughing up the drained potatoes are what make these genuinely crisp rather than just dry, and the sauces both use an immersion blender, so no whisking by hand. The garlic mayo is a cheat aioli (whole egg + oil, one container, 30 seconds). No official nutrition published — a third-party converter's figure of ~1,100 kcal a serving looks badly inflated for a side dish, so ignore it.

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Gyudon (Japanese Beef Bowl)

YouTube japanesebeefrice-bowldonburiquickdinner
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Serves 2 Added 2026-10-02 from Japanese Cooking Ichie

Main (Ichie's amounts, from the video description)

  • Thinly sliced beef — 1/2 lb (200–250 g)
  • Onion — 1
  • Ginger — 1 piece (5 g)
  • Cooked rice — to serve

Broth

  • Water — 2 cups (460 ml)
  • Mirin — 2 tbsp
  • Cooking sake — 3 tbsp
  • Soy sauce — 3 tbsp
  • Sugar — 2 tbsp
  • Dashi powder — 2–3 g

Topping

  • Beni shoga (pickled red ginger)

Instructions

  1. Halve the onion and slice it thinly. Grate or mince the ginger.
  2. Combine the broth ingredients in a wide frying pan — water, mirin, sake, soy sauce, sugar and dashi powder — and bring to a simmer over medium heat.
  3. Add the onion and ginger and simmer about 5–6 minutes, until the onion is soft and translucent rather than raw.
  4. Lay the beef in, separating the slices so they don't clump, and simmer just 2–3 minutes until no longer pink. Overcooking is what makes gyudon beef tough.
  5. Skim the foam and fat off the surface as it cooks — it keeps the broth clean and the flavour sweet rather than muddy.
  6. Spoon the beef, onion and plenty of the broth over bowls of hot rice and top with beni shoga.

Notes: ⚠️ Provenance: the description gives the ingredient list and the broth amounts exactly as above, but no written method — the steps here are the standard gyudon preparation, not a transcription. Beef: buy it pre-sliced for sukiyaki/gyudon if you can, otherwise freeze a block for 30 minutes and slice it as thinly as you can manage. The dashi powder can be skipped by using dashi stock instead of the water (Ichie has a dashi video). He also has a mirin-substitute video if you don't keep mirin. No official nutrition published — it's essentially beef, onion, rice and a sweet soy broth.

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High Protein Cilantro Chicken Burritos

YouTube mexicanchickenhigh-proteinslow-cookermeal-prepburritos
360 kcal kcal
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Serves 12 burritos Added 2026-10-02 from Legends_Cooking

Chicken

  • Chicken breast — 2 lb
  • Taco seasoning — 1 packet
  • Bell peppers — 2
  • Yellow onions — 2
  • Jalapeño — 1

Cilantro sauce

  • Low-fat cottage cheese — 2 cups
  • Cilantro — 1 bunch
  • Lime juice — from 1 lime

To assemble

  • Mission Carb Balance tortillas — 12

Instructions

  1. Put the chicken breasts in the slow cooker with the taco seasoning packet and cook on high for 4 hours (or low for 6).
  2. Chop the bell peppers, onions and jalapeño and add them to the pot so they soften along with the chicken — see the note about this if you'd rather cook them separately.
  3. While the chicken cooks, blend the sauce: cottage cheese, the bunch of cilantro and the lime juice, until completely smooth and pourable.
  4. Shred the chicken straight in the pot and stir it through the softened peppers and onions.
  5. Microwave the tortillas briefly to make them pliable so they roll without cracking.
  6. Fill each tortilla with the chicken mixture, add a generous spoonful of the cilantro sauce, roll up tightly and enjoy — or sear the finished burritos seam-side down in a dry pan for a crispy shell.

Notes: Macros published by the creator: 360 kcal · 35 g protein · 23 g carbs per burrito. ⚠️ Two small ambiguities in the published recipe: (1) the peppers, onions and jalapeño are listed under 'Chicken' without saying whether they go in the slow cooker or are cooked separately — the card assumes they go in with the chicken, which is the easy weeknight version; (2) it doesn't state how the sauce is used, but it's a cottage-cheese-and-cilantro sauce, so it's blended smooth and spooned in (it also works as a dip on the side). The cottage cheese is doing the protein work here — don't swap it for sour cream or the macros won't hold. Great meal-prep: the filling freezes well, so make the batch and roll as needed.

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Creamy Ground Beef Pasta

YouTube pastabeefcreamyitalian-americanweeknightcomfort-foodone-pan
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Serves 4 Added 2026-10-02 from ThatDudeCanCook (Sonny)

Sonny's amounts (exactly as published in the video description)

  • Ground beef — 1 lb (about 0.5 kg)
  • Butter — 3 tbsp
  • Oil — 3 tbsp
  • Onion — 1 medium, diced
  • Garlic — 4 cloves, minced
  • Dried basil — 1 tsp
  • Smoked paprika — 2 tsp
  • Flour — 1 tbsp
  • Beef broth — 1 cup (240 ml)
  • Tomato sauce — 2 cups (480 ml)
  • Heavy cream — 1 cup (240 ml)
  • Salt — 1 tsp
  • Black pepper — 1 tsp
  • Cheddar cheese — 5 oz (140 g), grated
  • Pasta — 10 oz (280 g); any short shape (penne, fusilli…)
  • Fresh parsley — a handful, chopped

Instructions

  1. Get a large pot of well-salted water boiling and cook the pasta to al dente. Save a mugful of pasta water before draining.
  2. Meanwhile, heat the oil in a big deep skillet or Dutch oven over medium-high. Add the beef, break it up, and brown it properly — let it sit untouched for a minute at a time so it crusts rather than steams. Season with the salt and pepper.
  3. Add the butter and diced onion and cook about 4–5 minutes until soft, scraping up the browned bits. Add the garlic and cook another minute.
  4. Stir in the dried basil and smoked paprika and cook 30 seconds — the paprika is what gives this its depth.
  5. Sprinkle over the flour and stir for a minute to cook it out.
  6. Pour in the beef broth, scraping the base of the pan clean, and let it bubble down for about 2 minutes until it thickens.
  7. Add the tomato sauce and simmer 5–8 minutes until it's a rich, dark red.
  8. Drop the heat to low and stir in the heavy cream. Keep it at a gentle simmer — a hard boil can split it.
  9. Take the pan OFF the heat, then stir in the grated cheddar until it melts into the sauce and turns glossy.
  10. Add the drained pasta and toss to coat, loosening with splashes of pasta water until the sauce clings. Finish with the chopped parsley and serve.

Notes: ⚠️ Provenance: the video description publishes the full amount list but NO written method, so the steps here are the standard preparation for this kind of creamy beef pasta rather than a transcription of Sonny's video. Note also that this is Sonny's own take on someone else's viral recipe — he credits the original creator in the description. Two technique points that matter: the cheddar goes in OFF the heat (on the flame it strings rather than melting into the sauce), and reserve pasta water — with 1 cup of cream plus cheese it tightens fast. Serves about 4 as written. No nutrition data published, and this one is unapologetically rich — 3 tbsp butter, 3 tbsp oil and 1 cup of cream.

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Takeout-Style Beef and Broccoli

YouTube chinesebeefstir-frybroccolitakeoutweeknightwok
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Serves 4 Added 2026-10-02 from ThatDudeCanCook (Sonny)

Beef marinade (Sonny's amounts, from the video description)

  • Flank or flap steak — 1 lb (0.5 kg), sliced 1/4-inch thin against the grain
  • Soy sauce — 2 tsp
  • Shaoxing wine (or dry sherry) — 1 tbsp
  • Oyster sauce — 2 tsp
  • Baking soda — 1 tsp (optional, for tenderising)
  • Cornstarch — 1 tbsp
  • Vegetable or peanut oil — 2 tsp
  • Water — 2–3 tbsp (keeps the beef juicy)

For the stir-fry

  • Broccoli florets or broccolini — 3–4 cups, cut bite-size
  • White onion — 1/4, thinly sliced (optional)
  • Garlic — 3–4 cloves, finely minced or grated
  • Fresh ginger — 1 tbsp, finely minced or grated
  • Neutral high-smoke-point oil (peanut, canola) — 2 tbsp for the wok sear
  • Shaoxing wine (or dry sherry) — 1 tbsp
  • Sesame oil — 1/2 tsp, to finish

Stir-fry sauce

  • Oyster sauce — 1 tbsp
  • Soy sauce — 3–4 tbsp
  • Water — 1 tbsp
  • White vinegar — 2 tsp
  • Sugar (brown or white) — 2 tsp
  • White pepper — 1/2 tsp
  • Sesame oil — 1 tsp
  • Cornstarch — 1–3 tsp mixed with 1 tbsp water, to thicken

Instructions

  1. Slice the steak 1/4-inch thin against the grain. Whisk the marinade together, add the beef and work it in with your hands. Let it sit 20–30 minutes — this is what gives it the takeout texture.
  2. Mix the stir-fry sauce in a small bowl and set it next to the wok. Everything after this happens fast.
  3. Blanch the broccoli: drop it into boiling salted water for 1–2 minutes, then drain and leave it to steam-dry. Wet broccoli steams instead of searing.
  4. Get a wok or large pan ripping hot, add the oil, and sear the beef in a single layer — in batches if needed. About 1–2 minutes a side, until browned outside but not fully cooked through. Remove it.
  5. Add the onion, garlic and ginger to the same pan and stir-fry about 30 seconds until fragrant. Splash in the Shaoxing wine and let it sizzle off.
  6. Return the beef along with the broccoli, pour in the sauce and toss hard for 1–2 minutes until everything is glossy and the sauce clings. The cornstarch slurry in the sauce is what thickens it.
  7. Kill the heat, finish with the sesame oil and serve immediately over rice.

Notes: ⚠️ Provenance: the description publishes all the exact amounts but no written method — the steps here are the standard wok preparation, not a transcription. Two technique points that make or break it: (1) the baking soda + cornstarch in the marinade is the velveting trick that gives takeout beef its silky texture — don't skip it, though leave it out if you're sensitive to the texture baking soda gives; (2) high heat and no crowding — a piled-up wok steams the beef grey instead of searing it. Serves about 4 over rice. No nutrition data published.

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Pad Kra Pao (Thai Basil Stir-Fry)

YouTube thaiporkstir-frybasilquickspicy30-minute
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Serves 4 Added 2026-10-02 from derekkchen

Sauce (creator's amounts, verbatim)

  • Light soy sauce — 1 tbsp
  • Dark soy sauce — 1/2 tbsp
  • Fish sauce — 1 tbsp
  • Oyster sauce — 1 tbsp
  • Palm sugar — 1 1/2 tbsp

The rest

  • Garlic — 6 cloves
  • Red Thai chillies — 5–7
  • Long beans — 3/4 cup, cut into small pieces
  • Neutral oil — 1/4 cup
  • Eggs — 2–3
  • Ground pork, chicken or beef — 1.5 lb
  • Holy basil or Thai basil — 2 cups
  • Hot jasmine rice — to serve

Instructions

  1. Combine the light soy, dark soy, fish sauce, oyster sauce and palm sugar in a bowl and stir to dissolve the sugar.
  2. In a mortar and pestle, grind the chillies and garlic together into a rough paste. (This is the heart of the dish — a blender makes it watery.)
  3. Heat the oil in a wok over medium-high and fry the eggs until the edges are crispy and the yolk still runny. Remove them and drain off half the oil.
  4. Sauté the chilli-garlic paste until fragrant — less than a minute, don't let it burn — then add the ground meat and cook until the water has evaporated and the fat starts to render and sizzle. That sizzle is the signal, not just browning.
  5. Add the long beans and the sauce and stir-fry a few minutes, then add the basil.
  6. Cook a few minutes more until the leaves wilt. Serve over jasmine rice with a fried egg on top — ideally with a runny yolk to break into it.

Notes: Full recipe published by the creator (amounts and method both, verbatim from the video description). Serves about 4 over rice. The chilli count (5–7) is genuinely hot — if Dylan or anyone is sharing the pan, go with 2–3 and add chilli oil at the table. Holy basil is the authentic choice and has a sharper, more peppery flavour than Thai basil, but Thai basil works fine and is much easier to find. Cracking the egg into hot oil so the edges go lacy is the Thai street-food signature — don't skip it. No nutrition data published.

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Easy Chicken Teriyaki

YouTube chickenjapaneseteriyakirice-bowlquickweeknight
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Serves 2 Added 2026-10-01 from drew_eats (drew-eats.com)

Chicken

  • Boneless chicken thighs (quantity not given in the source — enough for 2 servings)
  • A little oil, for searing

Marinade / glaze

  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp cooking wine
  • 1 tsp sesame oil
  • 1 tbsp honey
  • 1 tsp sugar (1/2 tsp if you prefer it less sweet)
  • 1 tsp corn starch
  • 1/2 tsp black pepper
  • 3 slices ginger, thinly sliced

To serve

  • Hot steamed rice
  • Green onions, thinly sliced, to garnish

Instructions

  1. Marinate: coat the boneless chicken thighs with the light soy, dark soy, cooking wine, sesame oil, honey, sugar, corn starch and black pepper. Set aside.
  2. Sear: heat a little oil in a pan over medium heat. Shake the excess marinade off the chicken and add it to the pan. Sear until deeply browned on the first side (about 3–4 minutes), then flip and cook another 3–4 minutes until nearly cooked through.
  3. Glaze: pour in the reserved sauce — or bring any leftover marinade to a boil first before using — and add a few slices of ginger if you like. Simmer, basting the chicken, until the sauce turns glossy and thick and coats the chicken.
  4. Rest and slice: move the chicken to a board and rest briefly, then slice into bite-size pieces and toss back in the pan to pick up the extra glaze.
  5. Serve: spoon over a hot bowl of rice and garnish with thinly sliced green onions.

Notes: ⚠️ The creator's ingredient list omits the chicken itself — the method calls for boneless chicken thighs, so buy enough for 2 servings (roughly 400–500 g). No nutrition data published. Total time ~30 minutes. Safe-food note: if you use the marinade the raw chicken sat in, boil it first (the recipe says this too).

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One-Pan Chicken Puttanesca

YouTube chickenitalianmediterraneanone-pangluten-freedinnerolives
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Added 2026-10-01 from TheMediterraneanDish

Chicken

  • 3 lb bone-in, skin-on chicken pieces (the creator used 4 thighs + 4 drumsticks)
  • Kosher salt
  • Ground black pepper
  • 3 tbsp extra virgin olive oil, for searing
  • 1 tsp Italian seasoning
  • Juice of 1 lemon

Puttanesca sauce

  • 1/4 cup extra virgin olive oil
  • 4–8 anchovy fillets
  • 5 large garlic cloves, minced
  • 1 (28 oz) can whole peeled San Marzano tomatoes
  • 1/2 cup pitted kalamata olives, sliced
  • 3 tbsp drained capers
  • 2 tsp dried oregano
  • 1 tsp red pepper flakes (optional)

To serve

  • 1/2 cup chopped parsley leaves, for garnish
  • The remaining olives and capers

Instructions

  1. Season the chicken: pat the pieces dry with paper towels and season well with kosher salt and black pepper on both sides — rub some under the skin too.
  2. Sear: heat 3 tbsp olive oil in a large nonstick skillet over medium-high. Once shimmering, add the chicken skin-side down and cook until the skin is crispy and golden, 5–8 minutes. Flip and cook about 5 minutes more.
  3. Season and rest: move the chicken to a tray, sprinkle with the Italian seasoning and pour over the lemon juice. Set aside.
  4. Start the sauce: turn the heat to medium. If the pan is dry add a little more olive oil, then add the anchovy fillets and cook ~2 minutes, pushing them around so they melt into the oil.
  5. Finish the sauce: add the garlic and cook until fragrant (~30 seconds). Add the tomatoes, half the olives, half the capers, the oregano and the red pepper flakes (if using). Bring to a simmer.
  6. Cook the chicken in the sauce: nestle the chicken back in, spoon a little sauce over it, and cover partway (lid or splatter guard). Cook 25–30 minutes until fully cooked and tender — a thermometer in the thickest part should read 165°F (74°C).
  7. Serve: garnish with the parsley and the remaining olives and capers.

Notes: One pan, about 40 minutes, and gluten-free. The creator gives no servings count and no nutrition figures — with 3 lb of chicken it comfortably feeds 4–6. Anchovy fillets melt into the oil and give the sauce its briny depth (they don't taste 'fishy'); use the upper end of the range if you like it punchy.

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Easy Homemade French Onion Soup (No Alcohol)

YouTube soupfrenchcomfort-foodbeefno-alcoholclassic
▾
Serves 6 Added 2026-10-01 from Heidi Hourani

Soup

  • 6 yellow onions, thinly sliced
  • 8 tablespoons butter
  • 2 cloves garlic, crushed
  • 1 tablespoon brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1 tablespoon Worcestershire sauce
  • 1 sprig fresh thyme (optional)
  • 1 bay leaf (optional)
  • 8 cups beef broth
  • 14 oz Gruyère cheese, freshly shredded (Swiss cheese works too)

Crostini

  • 1 baguette
  • 4 tablespoons melted butter
  • Kosher salt
  • Freshly cracked black pepper
  • 1 clove raw garlic

Instructions

  1. Melt the butter in a large pot over medium-high heat. Add the onions and cook until translucent, then lower the heat and slowly caramelize for 90 minutes to 2 hours, stirring occasionally, until the onions are deeply golden brown, meltingly soft, sweet, and almost jammy in texture.
  2. Add the crushed garlic and sauté for about 3 minutes until lightly golden. Stir in the brown sugar, salt, pepper, Worcestershire sauce, thyme, bay leaf, and beef broth. Simmer for 15 minutes.
  3. For the crostini, slice the baguette and place on a baking sheet. Brush with melted butter and sprinkle with salt and pepper. Bake until golden and crisp. While still warm, rub each slice with the raw garlic.
  4. Ladle the soup into oven-safe bowls, top with crostini and a generous handful of shredded Gruyère. Broil until the cheese is melted and bubbly. Serve hot.

Notes: No-alcohol version: Worcestershire sauce stands in for the traditional wine. The real time sink is the onions — a proper slow caramelize is 90 min to 2 hours on low; don't rush it, that's where the deep flavor comes from. Gruyère is classic but the creator says Swiss works too. Full quantities come from the creator's video description; the creator did not state a serving count — ~6 bowls is my estimate from 8 cups of broth.

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Garlic Lemon Chicken (20 minutes)

YouTube chickenasianmalaysianquickweeknightone-panlunchbox
681 kcal48g protein14g carbs47g fat
▾
Serves 4 Added 2026-10-01 from TIFFYCOOKS (tiffycooks.com)

Chicken & marinade

  • 6 boneless chicken thighs (skin on optional), cut into 1.5-inch pieces
  • 2.5 tbsp soy sauce
  • 1.5 tbsp oyster sauce
  • 0.5 tbsp dark soy sauce (optional)
  • 1 tbsp honey
  • 2 tbsp cornstarch
  • Black pepper, to season

Aromatics & finish

  • 10–15 cloves garlic, chopped
  • 1/2 red onion, sliced
  • 1 lemon, sliced
  • 1 handful cilantro, chopped
  • Oil, for pan-frying

Instructions

  1. Marinate the chicken with the soy sauce, oyster sauce, dark soy sauce, honey, black pepper and cornstarch. Set aside for at least 5 minutes while you prep everything else.
  2. Heat a drizzle of oil in a pan over medium-high. Pan-fry the chicken 6–7 minutes until slightly browned.
  3. Add the sliced onion and garlic and sauté 2–3 minutes until the onion softens and everything smells fragrant.
  4. Turn the heat to high, add the sliced lemon and chopped cilantro, and sauté for 1 minute to finish.
  5. Serve hot — great with rice, or packed into a lunchbox.

Notes: The Short's own description was empty, so the quantities come from TIFFYCOOKS' blog post for the same dish (tiffycooks.com — 'Garlic Lemon Chicken', Malaysian-inspired pan-fried lemon chicken). Per serving: 681 kcal, 48 g protein, 14 g carbs, 47 g fat (with skin-on thighs; trim the skin to cut the fat). Use the lemon slices last and on high heat so they stay bright rather than bitter.

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Mediterranean Tuna Pasta

YouTube pastaseafoodmediterranean30-minutesone-pan
▾
Serves 3 Added 2026-10-01 from OnTrac5

Pasta

  • 350g spaghetti
  • 3 × 95g cans (285g total) Italian-style tuna in oil, drained (reserve the oil)
  • 2 tbsp of reserved tuna oil
  • 4 garlic cloves, minced
  • 1/2 red onion, finely diced
  • 3 anchovy fillets, chopped
  • 1 punnet (200g) cherry tomatoes, halved
  • 1/2 cup pitted Kalamata olives, halved
  • 1/2 red chilli, sliced and deseeded
  • 1 tbsp capers, drained
  • 1 tsp lemon zest
  • juice of 1/2 lemon
  • One large handful of baby spinach leaves
  • Salt and freshly cracked black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the pasta according to packet instructions until al dente. Reserve ½ cup of the cooking water, then drain.
  2. While the pasta cooks, heat the oil from the tuna cans in a large pan over medium heat.
  3. Add the onion, garlic, anchovies, and chilli. Cook for 2–3 minutes until the onion softens.
  4. Add the cherry tomatoes, olives and capers. Cook for 2–3 minutes, until the tomatoes start to soften.
  5. Add the cooked pasta to the pan along with the spinach. Toss everything together, adding about ⅓ cup of the reserved pasta water to loosen.
  6. Turn off the heat. Gently fold in the tuna, lemon zest, lemon juice, parsley, and a pinch of salt and pepper. Serve and enjoy.

Notes: Prep 10 min, cook 15 min, serves 3. Full quantities taken from the creator's site (ontrac5.com); the Short's description was empty. Creator's tips: leftovers keep airtight in the fridge up to 2 days; not ideal for freezing (tuna and tomatoes lose texture). Swaps: linguine/penne for spaghetti, canned salmon or cooked prawns for tuna, add zucchini and roasted capsicum, leave out anchovies if preferred. Good warm or as a cold pasta salad the next day.

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Greek Chicken Gyros with Tzatziki

YouTube chickengreekmediterraneangrillhigh-protein
▾
Serves 4 Added 2026-10-01 from OnTrac5

Chicken & marinade

  • 800 g boneless, skinless chicken thighs (or breasts, pounded to even thickness)
  • 3 tbsp Greek yogurt
  • 2 tbsp extra-virgin olive oil
  • 3 garlic cloves, finely grated or minced
  • 2 tbsp dried oregano
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • Juice of 1 medium lemon (about 2.5 tbsp)
  • Zest of 1/2 lemon (about 1 tsp)
  • Salt and pepper, to taste

Tzatziki

  • 1 cup full-fat Greek yogurt
  • ½ large Lebanese cucumber (or 1 small), grated
  • 1 small garlic clove, finely grated or minced
  • 2 tbsp fresh dill, finely chopped
  • 2 tbsp fresh mint, finely chopped
  • 2 tbsp fresh lemon juice
  • 1 tbsp extra-virgin olive oil, plus more for drizzling
  • Salt and pepper, to taste

To serve

  • 4 Greek pita breads (or flatbreads), warmed
  • 2 medium tomatoes, thinly sliced
  • ½ red onion, thinly sliced
  • 2 cups shredded lettuce
  • 100 g feta, crumbled
  • Lemon wedges

Instructions

  1. In a large bowl, whisk together the yogurt, olive oil, garlic, oregano, cumin, paprika, lemon zest and juice, salt, and pepper. Add the chicken and toss well to coat. If time allows, cover and refrigerate for 1 hour (or up to 24 hours) for maximum flavour.
  2. Cook the chicken — BBQ or grill pan: preheat to medium-high and grill 4–6 minutes per side (depending on thickness) until golden, lightly charred, and cooked through.
  3. Oven option: preheat to 220°C / 200°C fan. Arrange the chicken on a lined tray and roast 18–20 minutes, flipping halfway, until golden and juicy. Finish under the grill for 1–2 minutes for a smoky edge.
  4. Transfer the cooked chicken to a board and rest 5 minutes, then slice thinly across the grain into strips that fit neatly into wraps.
  5. For the tzatziki: halve the cucumber lengthways and scoop out the watery seeds. Grate it, wrap in a clean tea towel, and squeeze firmly to remove as much liquid as possible (this keeps the tzatziki thick).
  6. Combine the Greek yogurt, drained cucumber, garlic, dill, mint, lemon juice, olive oil, salt, and pepper. Stir until smooth.
  7. Refrigerate at least 30 minutes to let the flavours develop. Before serving, drizzle with a little olive oil and garnish with a sprig of dill or mint. Build the gyros in the warm pitas with chicken, tzatziki, tomato, red onion, lettuce, feta, and a squeeze of lemon.

Notes: Full quantities and directions taken from the creator's site (ontrac5.com); the Short's description was empty. Creator did not state a serving count — 4 is an estimate (4 pita breads). Marinating 1–24 hours is recommended for best flavour; the tzatziki is best made at least 30 minutes ahead.

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Tortellini Minestrone

YouTube souppastaitalianone-potcomfort-food
▾
Serves 4–6 Added 2026-10-01 from OnTrac5

Soup

  • 1 tbsp olive oil
  • ½ brown onion, finely diced
  • 1 carrot, diced
  • 1 small zucchini, diced
  • 3 button mushrooms, diced
  • 1 celery stalk, diced
  • 1 cup baby spinach
  • 4 garlic cloves, minced
  • 1 tbsp Italian herb seasoning
  • Salt and black pepper, to taste
  • 2 tbsp tomato paste
  • 400g can cannellini beans
  • 800g passata
  • 400g tin cherry tomatoes (or diced tomatoes)
  • 3 cups chicken stock (or veg stock for a vegetarian version)
  • 600g spinach and ricotta tortellini (about 2 supermarket packets)
  • ½ cup grated parmesan, plus extra to serve

Instructions

  1. Heat oil in a large pot over medium heat. Add the onion, carrot, zucchini, mushroom and celery. Cook 5–6 minutes, stirring, until softened.
  2. Stir in the garlic, Italian seasoning, salt and pepper. Cook 1 minute until fragrant.
  3. Add the tomato paste and stir it through the veg for another minute to caramelise slightly.
  4. Add the passata, tinned tomatoes, chicken stock and the drained can of cannellini beans. Stir to combine. Bring to a boil, then reduce to a simmer for 10 minutes to let the flavours develop.
  5. Gently stir in the tortellini and spinach. Simmer for 3 minutes (or according to packet instructions), until the tortellini is tender and cooked through.
  6. Stir through the grated parmesan just before serving. Taste and adjust salt or pepper as needed.

Notes: Full quantities and directions taken from the creator's site (ontrac5.com); the Short's description just said "Recipe at Ontrac5.com". Vegetarian version: use vegetable stock in place of chicken stock. Creator did not state a serving count — 4–6 is an estimate. One-pot weeknight meal.

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Chickpea & Broccoli Vegetable Soup

YouTube soupvegetarianchickpeabroccolihealthymeal-prep
▾
Serves 4 Added 2026-10-01 from Yummy Simple Recipes

Soup

  • 1 onion
  • 1 carrot
  • 1 stalk celery
  • 1 clove garlic
  • Red pepper (chilli flakes or powder), to taste
  • Italian herbs, to taste
  • 2 bell peppers
  • Vegetable broth or water
  • 200 g chickpeas (canned or cooked)
  • 1 broccoli
  • Salt to taste
  • Black pepper to taste

To finish & garnish

  • 2 tbsp chickpeas
  • Olive oil (for frying)
  • 100 ml sour cream
  • Fresh parsley

Instructions

  1. Dice the onion and carrot and fry in a little oil for about 3 minutes.
  2. Add the chopped celery, garlic, red pepper and Italian herbs; mix well and sauté the vegetables over medium heat.
  3. Add the 2 bell peppers (chopped) and mix well.
  4. Add the vegetable broth (or water) and the 200 g of chickpeas. Cover and bring to a boil.
  5. Add the broccoli, season with salt and black pepper, and cook a further 5–7 minutes.
  6. Meanwhile, fry the 2 tbsp of chickpeas in olive oil until golden brown and set aside as a garnish.
  7. Blend the soup with an immersion blender (mixer) until smooth.
  8. Stir in the 100 ml sour cream, mix well, and add parsley to taste. Serve topped with the golden fried chickpeas.

Notes: Quantities and step order come from the creator's video description, which lists ingredients and steps as a single interleaved list — the structure here is my best reconstruction. The creator gives no amounts for broth, herbs, salt or pepper ("to taste"), and does not state a serving count (~4 estimated). It's a blended, creamy vegetable soup: the soup is puréed with a mixer, finished with sour cream, and topped with separately fried golden chickpeas.

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Healthy Quinoa Chickpea Bowl (Plant-Based)

YouTube veganplant-basedquinoachickpeahigh-proteinone-potmeal-prep
▾
Serves 3 to 4 Added 2026-10-01 from Food Impromptu

To fry the chickpeas

  • 1 can (398ml) cooked chickpeas, low sodium (or 275g home-cooked, water not included)
  • 1 to 2 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • Salt to taste (the creator used 1/4 teaspoon pink Himalayan salt)

To cook the quinoa

  • 1 cup quinoa (190g) — thoroughly washed & drained
  • 2 to 3 tablespoon olive oil
  • 1 cup onion (135g), chopped
  • 2 teaspoon garlic (3 to 4 cloves), chopped/grated
  • 2 teaspoon ginger (about 1/2 inch), chopped/grated
  • 3/4 cup (175ml) strained tomatoes OR passata
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 + 1/2 cup (350ml) water
  • Salt to taste (the creator used 1/2 teaspoon pink Himalayan salt)
  • 1/4 cup (40g) raisins, finely chopped
  • 1/2 cup (45g) parsley, chopped

Instructions

  1. Fry the chickpeas: to a heated pan add the oil and chickpeas. Cook over medium-high until they start to crisp up (about 2–3 minutes). Add the paprika, black pepper and salt; fry another 1–2 minutes until nicely coated. Transfer to a plate (spread out so they don't get soggy) and set aside.
  2. In the same pan, add a little more oil, the onion and salt. The salt releases moisture so the onion cooks faster — don't skip it. Fry over medium-high to high just until the onion starts to caramelise (about 4–5 minutes).
  3. As soon as the onion starts to caramelise, add the ginger and garlic. Reduce the heat to medium-low and fry 1–2 minutes until fragrant.
  4. Add the strained tomatoes/passata and cook about 2 minutes. Meanwhile, wash the quinoa thoroughly and add it to the pan along with the ground cumin and cayenne (optional).
  5. Increase the heat to medium-high, add the water, and bring to a boil. Reduce to low, cover, and cook about 20 minutes (or until the quinoa is fully cooked).
  6. Uncover and check the quinoa; if there's still water, cook uncovered a little longer. Turn off the heat, add the parsley, raisins and fried chickpeas, and mix well. Check the seasoning and serve.

Notes: Full recipe from the creator's video description (Food Impromptu). Creator's key tips: wash and drain the quinoa thoroughly (otherwise it turns soggy); don't skip the raisins — finely chopped, they balance the tartness of the tomato; go easy on the ginger (too much turns the dish bitter). Perfect for meal prep — stores in the fridge 3–4 days. Serves 3–4, one-pot.

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Tabbouleh Quinoa Salad

YouTube saladmediterraneanquinoavegetariangluten-freehigh-proteinno-cook
▾
Serves 2–4 Added 2026-10-01 from Myhealthyliving

Salad

  • 1 cup cooked quinoa
  • 1 1/2 cups grape tomatoes, finely diced
  • 1/4 cup red onion (or sub white), finely chopped
  • 1/2 cucumber, seeds removed, finely chopped
  • 1/2 cup fresh mint, finely chopped
  • 1/2 cup fresh parsley, finely chopped
  • Pinch of salt and freshly ground black pepper
  • Juice of 1/2 lemon
  • 2–3 Tbsp extra-virgin olive oil

Instructions

  1. Add the cooked quinoa, tomatoes, onion, cucumber, mint, and parsley to a large bowl.
  2. Add the lemon juice, olive oil, salt, and black pepper, then toss everything together until well combined.
  3. Taste and adjust the lemon, olive oil, salt, and pepper to your liking.
  4. Serve chilled or at room temperature.

Notes: Full ingredient list from the creator's video description (Myhealthyliving). The creator gave no step-by-step method (just "Enjoy!") — it's a toss-together no-cook salad, so the steps above are the standard assembly. Creator notes: white onion can be substituted for red; swap in quinoa for extra protein versus a classic bulgur tabbouleh. No serving count stated — 2–4 estimated.

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Kkanpunggi — Spicy Garlic Fried Chicken

YouTube chickenkoreankorean-chinesefried-chickenspicydinner
▾
Serves 2–3 Added 2026-10-01 from Maangchi

Chicken

  • 1/2 lb chicken breast (~230 g), cut into small bite-size pieces
  • 1/2 tsp minced ginger
  • 1 tsp soy sauce
  • 1/4 tsp ground black pepper
  • 1/2 cup potato starch
  • 1 egg white (use 1 whole egg if you scale up to 1 lb chicken)

Spicy garlic- and leek-infused oil

  • 1/4 cup vegetable or corn oil
  • 1/2 cup thinly shredded leek
  • 4 garlic cloves, cut into halves
  • 1 tbsp coarse red chili flakes

Vegetables & seasonings

  • 1 green chili pepper, deseeded, thinly sliced
  • 1 fresh red chili pepper, deseeded, thinly sliced
  • 1 green onion, chopped
  • 1/2 medium onion, chopped
  • 3–4 small dried red chili peppers

Sweet & sour sauce (mix in a small bowl)

  • 1 tbsp soy sauce
  • 2 tbsp water
  • 2 tbsp rice syrup (or sugar)
  • 1 tbsp white vinegar
  • 1 tsp potato starch

Oil

  • 1 cup cooking oil (grapeseed, vegetable or corn oil)
  • 1 tsp toasted sesame oil

Instructions

  1. Prep the chicken: combine the chicken, ginger, soy sauce and black pepper in a bowl, mix well and let sit 10–20 minutes. Then add the egg white and 1/2 cup potato starch and mix well by hand.
  2. Make the infused oil: heat 1/4 cup oil in a small pan, lower to medium and add the garlic and leek. Stir for a couple of minutes until light golden and crispy, then lift them out with tongs onto a small plate.
  3. Turn off the heat and add the chili flakes to the hot oil. Stir, let it cool a few minutes, then strain.
  4. Fry the chicken (first pass): heat 1 cup oil in a 12-inch skillet for 3–4 minutes over high heat (335–350°F). Turn down to medium-high and fry the chicken, turning with tongs so it cooks evenly, about 5 minutes until crunchy and light golden. Remove, strain, turn off the heat.
  5. Stir-fry the vegetables: heat a large pan, add the spicy garlic-leek infused oil, then add the onion, green onion, red and green chili peppers and the dried red chilis. Stir over medium-high 2–3 minutes until the onion starts turning crispy. Add the sweet and sour sauce and stir 20–30 seconds, then turn off the heat.
  6. Fry the chicken a second time: reheat the oil in the skillet and fry the chicken another 3–5 minutes, turning until very crunchy and golden brown. Strain.
  7. Glaze: reheat the sauce until sizzling, add the chicken, the fried leek and garlic, and a drop of toasted sesame oil. Stir and mix to coat the chicken.
  8. Serve right away — Maangchi says it goes well with Coke :)

Notes: Maangchi's own site blocks automated access (Cloudflare), so this came from the Internet Archive's copy of maangchi.com/recipe/kkanpunggi — the creator's real quantities, not re-invented. Total time ~40 min (20 prep / 20 cook). No nutrition data published. Two things worth knowing: the potato starch in the sauce is what thickens it, and the chicken is double-fried, which is what keeps it crunchy under the glaze.

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Galbi-jjim — Braised Beef Short Ribs

YouTube beefkoreanbraisedspecial-occasiondinnernon-spicy
▾
Serves 4 Added 2026-10-01 from Maangchi

Seasoning sauce & vegetables

  • 4 dried shiitake mushrooms, washed and soaked in 2 1/2 cups cold water for 3–4 hours until soft
  • 1/3 cup soy sauce
  • 1/2 cup mirim (mirin), or water
  • 1/4 cup sugar (white or brown, or swerve)
  • 1/2 tsp ground black pepper
  • 8 garlic cloves, minced
  • 1 tsp minced peeled ginger
  • 1 medium Korean radish (8–12 oz) or daikon, peeled
  • 2 large, thick carrots, peeled

Beef short ribs

  • 2 lb beef short ribs (8 pieces), rinsed and soaked in cold water 30–60 min, changing the water a couple of times
  • 12 peeled frozen chestnuts, or fresh chestnuts
  • 2 tbsp rice syrup
  • 8 large dried jujubes, pitted

Garnish (optional)

  • 12 pine nuts, tips removed
  • 12 frozen ginkgo nuts, shelled and cooked

Instructions

  1. Prep the mushrooms: after soaking, drain them through a strainer over a bowl. Measure out 2 cups of the soaking water (top up with cold water if short) into a medium bowl — discard the rest.
  2. Make the seasoning sauce: add the soy sauce, mirim, sugar, black pepper, garlic and ginger to the mushroom water and mix well. Set aside.
  3. Prep the vegetables: remove the mushroom stems (reserve for another use) and cut each cap into quarters onto a plate. Cut the radish into 1 1/2-inch cubes and round the edges with a paring knife into ~1-inch balls (10–12) — add to the plate. Do the same with the carrots (10–12 balls).
  4. Blanch the ribs: fill a large heavy pot halfway with water and bring to a boil over medium-high. Drain the ribs, rinse again and add to the boiling water. Blanch 5 minutes, stirring a few times. Drain, rinse thoroughly in cold water, then wash the pot.
  5. Braise: put the ribs back in the pot and add the seasoning sauce. Cover and cook over medium-high for 20 minutes.
  6. Add the vegetables: stir in the mushrooms, chestnuts, radishes and carrots. Cover, turn the heat to low and cook for 1 hour, stirring occasionally.
  7. Finish: stir in the jujubes and rice syrup, cover and simmer another 10 minutes, until the meat is just about falling off the bone. Poke with a wooden skewer — if it doesn't slide through easily, add about 1 cup water and cook 15–30 minutes more (thicker ribs take longer).
  8. Glaze: turn the heat to high and spoon the remaining broth from the bottom of the pot over the meat and vegetables for a few minutes, until most of the sauce has reduced and everything is nicely glazed.
  9. Serve: transfer to a large platter, sprinkle with the pine nuts and ginkgo nuts if using, and serve with rice and side dishes.

Notes: A Korean special-occasion dish (Chuseok, Seollal, birthdays) — Maangchi calls it 'kind of a challenging recipe' with a payoff of meat falling off the bone. No nutrition data published. Two optional prep jobs: skinning fresh chestnuts (slice off both ends, run a paring knife down the sides, peel and trim to a uniform creamy colour) and cooking ginkgo nuts (stir-fry in a little oil with salt until the skins loosen and they turn golden/bright green, then rub them in a paper towel). Source: Maangchi's site blocks automated access, so this came from the Internet Archive copy of maangchi.com/recipe/galbi-jjim — her own quantities and method.

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High Protein Jennifer Aniston Salad

Instagram high-proteinhigh-fibresaladvegetarianquinoano-cook
31g protein
▾
Serves 2 Added 2026-09-29 from doctors_kitchen

Salad

  • 100 g feta cheese, crumbled
  • 1 can chickpeas, drained and rinsed
  • 50 g red onion, chopped
  • 200 g cucumber, chopped
  • 50 g parsley, chopped
  • 50 g pistachios, roasted salted, chopped
  • 200 g quinoa, cooked

Dressing

  • Juice of 1 large lemon
  • 3 tbsp extra virgin olive oil
  • Salt and pepper, to taste

Instructions

  1. Gather and prepare all the ingredients — chop the onion, cucumber, parsley and pistachios.
  2. Put everything into a bowl, pour over the lemon juice and olive oil, and toss to coat.
  3. Season with salt and pepper to taste. Serve fresh, or keep in the fridge for lunches.

Notes: Per serving the creator lists ~31 g protein (from chickpeas, pistachios, quinoa and feta), 16 g fibre and 6 'plant points'. No calorie figure given. It's a no-cook assembly salad — good make-ahead lunch.

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Mediterranean Cauliflower Soup

Instagram soupvegetarianmediterraneangluten-freehealthymeal-prep
175 kcal
▾
Serves 4–6 Added 2026-09-29 from kitchenmediterranean2026

Soup

  • 1 large head cauliflower, cut into florets
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 tbsp extra-virgin olive oil
  • 6 cups vegetable broth (or chicken broth)
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • Salt and black pepper, to taste
  • Juice of 1/2 lemon
  • 2 tbsp chopped fresh parsley

Optional toppings

  • Crumbled feta cheese
  • Toasted chickpeas
  • Fresh parsley or dill
  • Extra drizzle of olive oil
  • Red pepper flakes

Instructions

  1. Sauté: heat the olive oil in a large pot over medium heat. Add onion, carrots and celery; cook 5–6 minutes until softened. Stir in the garlic and cook 1 minute.
  2. Add the cauliflower florets, oregano, thyme, cumin, paprika, salt and pepper. Stir well to coat with the spices.
  3. Pour in the broth, bring to a boil, then reduce the heat and simmer 20–25 minutes until the cauliflower is very tender.
  4. Blend with an immersion blender until smooth and creamy (or carefully blend in batches in a countertop blender).
  5. Finish: stir in the lemon juice, then taste and adjust the seasoning.
  6. Serve ladled into bowls, topped with parsley, feta, toasted chickpeas and a drizzle of olive oil if you like.

Notes: Creator's tips: add a drained can (15 oz/425 g) of chickpeas before blending for extra protein; blend in 1/4 cup plain Greek yogurt for a creamier texture. Keeps 4 days in the fridge, freezes up to 3 months. ~150–200 cal per serving without toppings (the creator gives a range — I've listed the midpoint).

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Mediterranean Chicken Meatballs

Instagram high-proteinchickenmeatballsmediterraneanmeal-prepfeta
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Added 2026-09-29 from mediterranean.diet.plan

Meatballs

  • 1 lb ground chicken
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 1/2 cup feta, crumbled
  • 1/4 cup red onion, finely diced
  • 1/4 cup sun-dried tomatoes, finely diced
  • 1/4 tsp dried dill
  • 1/4 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 tbsp fresh mint (optional, for garnish)

Instructions

  1. Combine the ground chicken, panko, egg, feta, red onion, sun-dried tomatoes, dill, oregano, garlic powder and salt in a bowl and mix until just combined.
  2. Roll into meatballs (about 1.5–2 tbsp each).
  3. Cook until browned and cooked through — bake at ~400°F (200°C) for 18–22 min, or pan-sear in olive oil, turning to brown all sides.
  4. Garnish with fresh mint and serve in a wrap, over a salad, or on their own.

Notes: ⚠️ The caption lists ONLY the ingredient quantities — it gives no method, no servings and no macros. The steps above are the standard approach for this kind of chicken meatball (mix → roll → bake/sear), so treat the cooking times as a sensible default rather than the creator's own numbers. Creator's note: great for meal prep and works in wraps or salads.

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High Protein Greek Chicken Thighs

YouTube high-proteinchickengreekair-fryerovenmeal-prep
224 kcal24g protein4g carbs13g fat
▾
Serves 6 chicken thighs (1 tray) Added 2026-09-25 from Legend's_Cooking

Chicken & potatoes

  • 6 chicken thighs (bone-in; remove the skin if you want fewer calories)
  • 6–8 baby potatoes, quartered
  • 2 tsp olive oil
  • Squeeze of one full lemon
  • 1 tbsp minced garlic
  • 1 tsp each: salt, oregano, onion powder, chili flakes, pepper, smoked paprika

Tzatziki sauce

  • 1 cup plain fat-free Greek yogurt
  • Squeeze of one lemon
  • 2 tsp minced garlic
  • 1/2 cup finely chopped cucumber
  • 1/4 cup parsley
  • 1/2 tsp salt
  • 1/2 tsp dill

Instructions

  1. Toss the chicken thighs and quartered baby potatoes with the olive oil, lemon juice, garlic and all the spices until evenly coated.
  2. Oven: bake at ~450°F (230°C) for 25–30 minutes. Air fryer: 390°F (200°C) for 18–20 minutes.
  3. Cook until the internal temperature reaches ~165°F (74°C) — timings vary with your oven/air fryer.
  4. For the tzatziki, stir together the Greek yogurt, lemon juice, minced garlic, cucumber, parsley, salt and dill.
  5. Serve the chicken and potatoes with the tzatziki spooned over.
  6. Make the sauce in a big batch — it keeps in the fridge as long as the yogurt's expiry date (great on wraps and bowls too).

Notes: Macros as given by the creator: ~224 cal / 24g protein / 13g fat / 4g carbs per chicken thigh, and ~159 cal / 23g protein / 17g carbs / 0g fat for the whole batch of tzatziki. Spice amounts are '1 tsp each' — adjust to taste.

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High Protein Mediterranean Bowl

YouTube high-proteinchickenmediterraneanmeal-prep
560 kcal55g protein44g carbs15.5g fat
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Serves 3 Added 2026-09-24 from Legend's_Cooking

Chicken

  • 24 oz (680 g) chicken breast, thinly sliced
  • Salt & pepper, to taste
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cumin
  • 1 tbsp olive oil

Salad (all chopped)

  • Tomato
  • Cucumber
  • Red onion
  • Parsley
  • 1 tbsp olive oil
  • Juice of 1 lemon
  • Salt, to taste

To serve

  • Basmati rice (home-cooked or 90-second microwave rice)
  • The seared chicken
  • The chopped salad
  • Tzatziki sauce (optional)

Instructions

  1. Season the sliced chicken with salt, pepper, paprika, garlic powder, onion powder, cumin and olive oil.
  2. Sear on medium-high heat for 3–5 minutes per side.
  3. Rest the chicken 5–6 minutes before slicing, then drizzle with the resting juices when you serve it.
  4. Chop the tomato, cucumber, red onion and parsley, then dress with olive oil, lemon juice and salt.
  5. Serve over basmati rice with the salad and a spoon of tzatziki if you like.

Notes: Salad vegetable quantities aren't given in the source — eyeball to taste. Macros are per serving as stated by the creator.

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