Triple Onion Soup

Ingredients

• 1 medium red onion
• 1 medium yellow onion
• 1 medium white onion
• 2 tablespoons butter
• 2 cups beef broth
• 1 cup water
• 1 teaspoon rosemary
• ½ teaspoon fennel seeds
• 1–2 teaspoons white pepper
• 2–3 bay leaves
• A few drops of liquid smoke, to taste
• Salt, to taste

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Instructions

1. Prep the onions:
   Slice all three onions into thin strips. Try to keep them roughly the same size so they cook evenly.
2. Start cooking:
   Melt the butter in a pot over medium heat. Add the onions and cook for about 4–5 minutes, just until they start to soften and turn a little golden.
3. Caramelize:
   Turn the heat down to medium-low. Let the onions cook slowly for 1–2 hours, stirring now and then. They’ll turn brown, sweet, and smell amazing. This is where the flavor happens, so don’t rush it.
4. Add the rest:
   Pour in the beef broth, water, liquid smoke, rosemary, fennel, white pepper, and bay leaves. Stir well and bring it to a gentle simmer.
5. Simmer and finish:
   Let it simmer for 30–45 minutes so everything blends together. Taste and add salt as needed.
6. Serve:

Mussels in Creamy White Wine Sauce with Fresh Pasta

Serves: 2
Yield: ~1 cup cooked pasta total

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Mussels

Ingredients

• 8 mussels, cleaned and debearded
• 1 tablespoon butter
• ½ onion, finely sliced
• ½ tomato, chopped
• 1 clove garlic, minced
• Juice of ½ lemon
• ⅓ cup dry white wine
• ¾ cup heavy cream
• 1 teaspoon rosemary
• ½ teaspoon sage
• ½ teaspoon cumin
• ½ teaspoon thyme
• Salt and pepper, to taste

Instructions

1. Caramelize the Onions
   In a small pot, melt the butter over medium heat. Add the sliced onion and cook, stirring occasionally, until deep golden and caramelized (15–20 minutes).
2. Add Tomatoes
   Stir in the chopped tomato and cook until it breaks down (about 5 minutes).
3. Build the Sauce
   Add garlic, lemon juice, and white wine. Simmer and reduce slightly (3–5 minutes).
4. Add Cream and Seasoning
   Stir in heavy cream, rosemary, sage, cumin, thyme, and a generous amount of salt and pepper. Let simmer gently.
5. Cook the Mussels
   Add mussels, cover the pot, and cook for 5–7 minutes. Shake the pot occasionally. Discard any mussels that do not open.
6. Serve
   Spoon mussels into bowls and pour sauce over top. Serve with fresh pasta.

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Fresh Pasta Dough (Small Batch)

Ingredients

• 1 large egg
• ⅔ cup (80g) all-purpose flour
• ½ teaspoon olive oil
• Pinch of salt

Instructions

1. Make the Dough
   Mound the flour, make a well, and add egg, oil, and salt.
2. Mix
   Gradually incorporate flour into the egg until a shaggy dough forms.
3. Knead
   Knead for 8–10 minutes until smooth and elastic. Adjust moisture as needed.
4. Rest
   Wrap and let rest for at least 30 minutes at room temp.
5. Roll and Cut
   Roll to your preferred thickness. Cut into ribbons like tagliatelle.
6. Cook
   Boil in salted water for 2–3 minutes. Drain and plate with mussels.

Scallops With Bacon Jam & Mashed Potatoes

Serves: 2
Total Time: ~1 hour
A restaurant-style dish with sweet-savory bacon jam, creamy mashed Yukon Gold potatoes, and seared scallops.

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Ingredients

For the Bacon Jam

• 2 oz thick-sliced bacon (about 2 slices), cut into 1-inch pieces
• ¼ large yellow onion, finely diced
• ½ clove garlic, smashed
• 1 tablespoon red wine vinegar
• 1 tablespoon packed brown sugar
• Pinch ground cumin
• Pinch ground coriander
• Pinch paprika
• Small pinch cayenne pepper (optional)

For the Yukon Gold Mashed Potatoes

• ¾ lb Yukon Gold potatoes (about 2 medium), peeled and cut into chunks
• ⅓ cup heavy cream
• 2 tablespoons salted butter, divided
• ¼–½ teaspoon salt, to taste
• 1 garlic clove, smashed
• 1 small sprig rosemary (or pinch dried rosemary)

For the Seared Scallops

• 6–8 large sea scallops (about ⅓ lb per person)
• Salt and pepper
• 1/2 tabel spoon of Bacon Grease
• 1/2 tablespoon neutral oil (grapeseed, avocado, or canola)
• 1 tablespoon butter
• Optional: lemon wedge and chopped parsley for garnish

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Instructions

1. Make the Bacon Jam

1. In a skillet over medium heat, cook the bacon until browned but not overly crispy. Remove and drain on paper towels.
2. Leave about ½ tablespoon of bacon fat in the pan. Add diced onion and smashed garlic; cook about 6 minutes until soft.
3. Stir in red wine vinegar and brown sugar, scraping up any browned bits.
4. Add cumin, coriander, paprika, cayenne (if using), and return bacon to the pan.
5. Simmer on low, uncovered, for 25–30 minutes, stirring occasionally, until thickened and jammy. Set aside.

2. Make the Mashed Potatoes

1. Place peeled potato chunks in a pot, cover with cold salted water, and bring to a boil. Cook for 15–20 minutes or until fork-tender. Drain well.
2. In a small saucepan, heat the cream, 1 tablespoon butter, smashed garlic, and rosemary over medium heat until hot. Remove the rosemary and garlic.
3. Mash potatoes until smooth, then fold in the hot cream mixture and remaining 1 tablespoon of butter.
4. Season with salt to taste. Cover and keep warm.

3. Sear the Scallops

1. Pat scallops very dry with paper towels. Season both sides with salt and pepper.
2. Heat oil and grease in a skillet over medium-high heat until hot but not smoking.
3. Add scallops and sear undisturbed for 1½ to 2 minutes per side, until golden brown and just firm to the touch.
4. During the last 30 seconds, add butter and spoon it over the scallops as they finish cooking. Remove from heat.

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To Plate

• Spoon mashed potatoes onto each plate.
• Arrange scallops on top or beside the potatoes.
• Add a generous spoonful of bacon jam over or next to the scallops.
• Optional: drizzle with pan butter, garnish with chopped parsley, or squeeze fresh lemon over the top.

Spicy Honey Garlic Pork Bao Buns

Servings: ~10 bao buns
Prep Time: 2 hours (including dough rising)
Cook Time: 15 minutes

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Dough Ingredients

• 2 cups (250g) all-purpose flour
• 1 teaspoon instant yeast
• 1 tablespoon sugar
• ½ teaspoon salt
• ¾ cup (180ml) warm milk or water
• 1 tablespoon vegetable oil

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Pork Filling

• ½ lb (225g) ground pork
• 2 green onions, finely chopped
• 1 clove garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon chili flakes
• ½ cup cabbage, finely shredded (optional)

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Spicy Honey Sauce

1. 3tablespoons honey
2. 1 tablespoon soy sauce
3. 1 tablespoon rice vinegar
4. 1 clove garlic, minced
5. 1 teaspoon sriracha (adjust spice level)
6. ½ teaspoon chili flakes
7. 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

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Instructions

1. Make the Dough

1. In a large bowl, mix the flour, yeast, sugar, and salt.
2. Add warm milk or water and vegetable oil. Mix until a dough forms.
3. Knead for 8–10 minutes until smooth. Cover and let it rise for 1–1.5 hours until doubled in size.

2. Make the Filling

1. In a bowl, combine pork, green onions, garlic, ginger, soy sauce, sesame oil, chili flakes, and cabbage.
2. Mix well and set aside.

3. Shape the Bao Buns

1. Once the dough has risen, punch it down and divide it into 10 pieces.
2. Roll each piece into a ball, then flatten into a 4-inch circle.
3. Place a spoonful of filling in the center.
4. Pinch and pleat the edges to seal the bun.

4. Steam the Buns

1. Place the buns on parchment paper squares and let them rest for 15 minutes.
2. Heat a steamer with boiling water and steam the buns for 12–15 minutes over medium heat.
3. Turn off the heat and let the buns sit for 5 minutes before opening the lid.

5. Make the Sauce

1. In a small saucepan, combine honey, soy sauce, rice vinegar, garlic, sriracha, and chili flakes.
2. Bring to a simmer, then stir in the cornstarch mixture to thicken.
3. Cook for 1–2 minutes until glossy.

6. Serve

• Brush or drizzle the sauce over the bao buns.
• Garnish with sesame seeds and extra green onions.

Honey Garlic Shrimp with Spicy Sauce, Avocado & Rice

Ingredients

For the Sauce:

• 1 cup honey
• 1/4 cup hot sauce
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon mustard
• 1/2 teaspoon dried basil
• 4 teaspoons butter
• 7 cloves garlic, minced
• 1/2 jalapeño, finely chopped
• 1 teaspoon fresh grated ginger

For the Shrimp:

• 17 shrimp, deveined and deshelled
• 1 teaspoon oil
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste

For Serving:

• Cooked white or jasmine rice
• 1 ripe avocado, sliced

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Instructions

1. Make the Sauce
   • Melt butter in a small saucepan over medium heat.
   • Add garlic, jalapeño, and ginger; sauté for 1–2 minutes until fragrant.
   • Stir in honey, hot sauce, cayenne, mustard, and basil.
   • Let simmer for 3–4 minutes, stirring frequently. Remove from heat.
2. Cook the Shrimp
   • Heat oil in a medium skillet over medium heat.
   • Toss shrimp with paprika, cayenne, salt, and pepper.
   • Add shrimp to the skillet and cook 1 to 1½ minutes per side, until pink and cooked through.
3. Combine
   • Pour sauce over the shrimp or toss shrimp directly into the sauce pan and mix well.
4. Serve
   • Plate the shrimp with a serving of warm rice and slices of fresh avocado.
   • Spoon extra sauce over the top and enjoy!

Blueberry Mahi Mahi with Avocado Purée

Servings: 2 | Prep Time: 15 min | Cook Time: 20 min

Ingredients:

For the Mahi Mahi:

• 2 Mahi Mahi fillets
• 1 tbsp olive oil
• Salt and pepper (to taste)
• ½ tsp garlic powder
• ½ tsp paprika

For the Mustard-Blueberry Sauce:

• 1 cup fresh blueberries
• 1 tbsp whole mustard seeds
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup water (as needed for consistency)

For the Avocado Purée:

• 1 ripe avocado
• 1 tbsp lime juice
• ¼ cup Greek yogurt (or coconut cream for dairy-free)
• ½ tsp garlic powder
• Salt and pepper (to taste)

Instructions:

1. Prepare the Avocado Purée:

• Blend avocado, lime juice, Greek yogurt, garlic powder, salt, and pepper until smooth.
• Adjust consistency with a splash of water if needed.
• Set aside.

2. Make the Mustard-Blueberry Sauce:

• In a small saucepan over medium heat, toast the mustard seeds for 1-2 minutes until fragrant.
• Add blueberries, honey, balsamic vinegar, salt, and pepper.
• Stir occasionally, mashing the blueberries as they soften.
• Simmer for 5-7 minutes until the sauce thickens.
• Add water if needed for a smooth consistency.
• Remove from heat and set aside.

3. Cook the Mahi Mahi:

• Season the fillets with salt, pepper, garlic powder, and paprika.
• Heat olive oil in a skillet over medium-high heat.
• Sear the Mahi Mahi for 3-4 minutes per side until golden brown and flaky.

4. Plate & Serve:

Garnish with fresh herbs or extra blueberries for a pop of color.

Spread a spoonful of avocado purée on the plate.

Place the Mahi Mahi on top.

Drizzle with the mustard-blueberry sauce.

Salmon with a Ginger Honey Sauce

Salmon is one of the most versatile and widely enjoyed fish, featured in cuisines across the world—from the Caribbean to China and beyond. This simple yet flavorful recipe brings out the best in salmon, balancing the sweetness of honey, the warmth of ginger, and the aromatic depth of fresh herbs. Plus, it comes together in just a few easy steps!

Ingredients:

• 1 skinless salmon fillet
• Salt, to taste
• Black pepper, to taste
• ½ teaspoon garlic powder
• 1 tablespoon fresh ginger, minced (or more to taste)
• 3 sprigs fresh rosemary (or 2 tablespoons dried)
• 2 fresh sage leaves, finely chopped (or 2 teaspoons dried)
• 2 tablespoons soy sauce
• 2 tablespoons honey (add an extra tablespoon for more sweetness)
• 1 tablespoon neutral oil (such as grapeseed, vegetable, or canola)
• 1 scallion, finely chopped (for garnish)
• ½ teaspoon red pepper flakes (optional, for heat)

Instructions:

1. Prepare the salmon – Pat the fillet dry and season both sides with salt, black pepper, and garlic powder. Mince the fresh ginger and finely chop the rosemary and sage if using fresh herbs.
2. Heat the pan – In a medium-sized pan, heat the oil over medium-high heat until shimmering.
3. Sear the salmon – Place the salmon fillet in the pan and let it cook undisturbed for about 3 minutes until golden brown. Flip and cook for another 3 minutes.
4. Make the sauce – While the salmon is cooking, add the soy sauce, honey, minced ginger, rosemary, and sage directly to the pan. If you like a bit of heat, stir in red pepper flakes.
5. Reduce the sauce – Let the sauce simmer for about 2 minutes, occasionally spooning it over the salmon as it thickens into a flavorful glaze.
6. Plate and garnish – Remove the salmon from the pan and drizzle any remaining sauce over the top. Garnish with finely chopped scallions and a sprinkle of freshly grated ginger for an extra burst of flavor.
7. Serve and enjoy! – This dish pairs beautifully with steamed rice, roasted vegetables, or a light salad.

With just a few ingredients and minimal effort, this Salmon with a Ginger Honey Sauce delivers a perfect balance of sweet, savory, and aromatic flavors. Enjoy!

Pumpkin Curry

Hello, food enthusiasts! Looking for a comforting, flavorful curry with the perfect balance of spices? This Creamy Pumpkin Chicken Curry is the one for you! It features marinated chicken, sautéed vegetables, and a rich, creamy pumpkin sauce, all infused with aromatic ground spices. Whether you’re making it for a cozy dinner or a gathering, this curry is sure to be a hit!

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Ingredients:

• 16 oz unseasoned pumpkin puree (or 24 for a extremely strong flavor)
• 2 chicken breasts, cut into bite-sized pieces
• 1 green bell pepper, chopped
• 1 can (13.5 oz) coconut milk
• 1 8 oz container plain yogurt
• 1 lemon, juiced
• 1 lime, juiced
• 3-4 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 large onion, chopped
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground fennel
• 1 teaspoon ground all-spice
• 1 teaspoon ground sage
• 1 teaspoon ground garam masala
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Olive oil (or your preferred cooking oil)

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Instructions:

1. Marinate the Chicken:
In a large bowl, combine the chicken breast pieces with the yogurt, lemon juice, lime juice, 1 teaspoon of ground coriander, ground turmeric, ground fennel, ground all-spice, ground sage, salt, and pepper. Mix well to coat the chicken evenly. Let the chicken marinate for at least 30 minutes (or up to 2 hours in the fridge for deeper flavor).

2. Cook the Chicken:
Heat 2 tablespoons of olive oil in a large pan or skillet over medium heat. Add the marinated chicken pieces to the pan and cook until browned on all sides and fully cooked through, about 7-10 minutes. Remove the chicken from the pan and set it aside.

3. Sauté the Vegetables:
In the same pan, add the chopped onions, garlic, green pepper, and sliced mushrooms. Sauté for about 5 minutes, until the vegetables are softened.

4. Add Pumpkin Puree and Spices:
Stir in the pumpkin puree, along with the remaining ground coriander, ground garam masala, ground cinnamon, and a pinch of salt. Cook everything together for 5-7 minutes, allowing the spices to bloom and the flavors to meld.

5. Add Coconut Milk:
Pour in the coconut milk and stir well to combine. Bring the mixture to a simmer, then let it cook for 10-15 minutes, stirring occasionally. The sauce will thicken and become beautifully creamy.

6. Return the Chicken to the Pan:
Add the cooked chicken back into the pan, stirring to coat the chicken in the creamy pumpkin sauce. Let it simmer for an additional 5 minutes to allow the flavors to meld together.

7. Finish and Serve:
Taste the curry and adjust the seasoning with salt, pepper, or more citrus juice if needed. Serve the curry hot, with rice or naan, and enjoy!

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Tips for the Perfect Pumpkin Curry:

• Let the chicken marinate for as long as possible to really enhance the flavor of the spices.
• Customize the veggies: You can add spinach, carrots, or peas to the curry for extra nutrition and texture.
• Make it spicier: Add chili flakes or a chopped fresh chili for some heat.
• Leftovers are even better: Like most curries, this dish tastes even better the next day when the flavors have had more time to develop.

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Why You’ll Love This Recipe:

This curry is creamy, rich, and full of flavor, with the perfect balance of earthiness from the pumpkin and warmth from the spices. The marinated chicken brings tenderness and depth to the dish, while the coconut milk ensures a velvety smooth sauce. It’s a satisfying, comforting meal that’s perfect for any occasion!

Steak!

Steak you know it you live it steak The classic, but can you cook it Im going to show you the best way! Now there are a lot of ways the oven, grill but today we are using a pan Now there are So many pans to choose one so which one should you use Now there are two main options the cast iron And Stainless steel, both of these are great.But today we are going to use stainless steel, why well it’s much easier to control the heat, and way easier clean.

Step One: Seasoning Your Steak

Start by generously seasoning your steak with salt. Any type of salt will work, but make sure to coat all sides evenly. Next, freshly crack black pepper over both sides of the steak. Let the seasoned steak rest in the fridge for 30 minutes to allow the flavors to really sink in.

Step Two: Preparing the Pan

Choose a neutral oil like avocado, peanut, or canola oil. Add about 1 to 1 ½ tablespoons of oil to your pan and set the heat to medium-high. Let the oil heat up, but be careful not to let it burn. The pan should be hot enough to create a nice sear.

Step Three: Cooking the Steak

Now, it’s time to get cooking! Gently place the steak into the hot pan. For a perfect medium-rare (the best way to enjoy steak!), let it cook on the first side for about 4 minutes. When flipping the steak, do so carefully to maintain that beautiful crust. Cook the other side for 3 minutes, then add a couple of tablespoons of butter, a few sprigs of fresh rosemary, and a couple of smashed garlic cloves. Start basting your steak with the melted butter using a spoon to keep it juicy and flavorful.

Pro Tip: Once your steak is done, it’s crucial to let it rest for 10 to 15 minutes. This allows the muscle fibers to relax and the juices to redistribute, making your steak tender and flavorful.

More to Know

What steak should I use?

While it’s all up to personal preference, here’s a quick rundown of your options:

• Ribeye: This is my personal favorite. It’s incredibly flavorful and tender, with the perfect marbling for a juicy bite.
• New York Strip: Slightly tougher than the ribeye, but packed with flavor and nice marbling.
• Filet Mignon: The most tender cut, though it can be a bit lacking in flavor compared to the others. It’s also one of the most expensive.

Rare: Completely pink in the center, cold in the middle.

Medium Rare: Pink in the middle, still hot.

Medium: Slightly pink with some grey.

Medium Well: Mostly grey with a bit of pink in the center, chewy.

Well Done: Fully grey, tough, and quite chewy—definitely not for the faint of heart!

Coriander Crusted Lamb Chops & Spiced Peaches

Ingredients
4 lamb chops (bone-in is the best way)
1 tbsp olive oil (for marinating)
3 tbsp ground coriander (for a fragrant, citrusy crust)
2-3 tsp ground cumin (adds earthiness and depth)
½ tsp smoked paprika (for a subtle smoky flavor)
½ tsp garlic powder (enhances savoriness)
½ tsp salt (to bring out flavors)
¼ tsp black pepper (for mild heat)
1 tbsp butter or more olive oil (for cooking)

For the Spiced Peaches
2 ripe peaches, sliced (slightly firm peaches work best)
1 tbsp butter
1 tbsp honey or brown sugar (adds sweetness and helps caramelize)
½ tsp ground cinnamon
¼ tsp ground ginger
Pinch of cayenne pepper (optional, for a touch of heat)
1 tbsp balsamic vinegar or lemon juice (adds brightness and balances sweetness)

For Garnish & Serving:
½ cup plain Greek yogurt or labneh (optional)
Fresh mint or cilantro leaves (for a refreshing contrast)
Toasted nuts (like sliced almonds or pistachios, optional, for crunch)
Instructions

1. Prepare the Lamb Chops
   Pat dry the lamb chops with a paper towel to ensure a good sear.
   In a small bowl, mix ground coriander, cumin, smoked paprika, garlic powder, salt, and black pepper.
   Rub the spice mixture evenly over both sides of the lamb chops.
   Drizzle with olive oil, ensuring each chop is well-coated.
   Cover and let them marinate for at least 30 minutes at room temperature (or up to overnight in the fridge for deeper flavor).
2. Cook the Lamb Chops
   Heat a cast-iron skillet or grill pan over medium-high heat.
   Add butter or olive oil to the pan.
   Once hot, place the lamb chops in the pan and sear for 3-4 minutes on each side for medium-rare (adjust cooking time to your preferred doneness).
   For medium: Cook about 4-5 minutes per side.
   For well-done: Cook about 5-6 minutes per side.
   Transfer the lamb to a plate and let it rest for 5 minutes to allow the juices to redistribute.
3. Caramelize the Spiced Peaches
   In the same pan, melt 1 tbsp butter over medium heat.
   Add the sliced peaches and let them cook for 1-2 minutes, until they begin to soften.
   Sprinkle in honey (or brown sugar), cinnamon, ginger, and cayenne pepper.
   Stir gently and cook for another 2-3 minutes, until the peaches are caramelized but still hold their shape.
   Add balsamic vinegar or lemon juice, stir, and cook for another 30 seconds, then remove from heat.

Assemble & Serve
Plate the lamb chops with a generous spoonful of spiced peaches on the side.
If using, add a dollop of Greek yogurt or labneh for a creamy contrast.
Garnish with fresh mint or cilantro leaves for brightness.
For an extra touch, sprinkle toasted nuts on top for crunch