Quick and Healthy Recipes

11/23/2025

CÂU ĐỐI MÀNH TRE
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Nội dung: chữ viết tay

11/23/2025

06/26/2025

🍖 Jerk Chicken – Jamaican Spice Explosion

A fiery favorite from the Caribbean, this grilled chicken is marinated in a spicy-sweet blend of herbs, chili, and allspice. Bold, smoky, and unforgettable.

🛒 Ingredients (Serves 2):
• 2 chicken thighs or drumsticks
• 2 green onions
• 2 garlic cloves
• 1 small onion
• 1 chili (Scotch bonnet preferred)
• 1 tbsp allspice
• 1 tsp thyme
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• Juice of 1 lime
• Salt & pepper

👨‍🍳 Instructions:

1. Blend all marinade ingredients into a paste.
2. Rub into chicken and marinate overnight.
3. Grill over medium heat until charred and cooked through (or bake then broil).

💡 Caribbean Tip: Serve with rice and peas (coconut rice with red beans) for the full island experience.

06/25/2025

🍲 Moroccan Lamb Tagine – With Apricots & Almonds

A deeply aromatic stew of tender lamb slow-cooked with sweet dried fruit, spices, and nuts—best served with fluffy couscous.

🛒 Ingredients (Serves 4):
* 800g lamb shoulder, cubed
* 1 onion, chopped
* 3 garlic cloves, minced
* 1 tsp cinnamon
* 1 tsp ground ginger
* 1 tsp turmeric
* 1/2 tsp black pepper
* Salt
* 2 tbsp honey
* 1/2 cup dried apricots
* 1/4 cup toasted almonds
* 2 cups beef stock or water
* Olive oil

👨‍🍳 Instructions:
1. Brown lamb in oil. Remove and sauté onion and garlic in same pot.
2. Add spices, return lamb, and pour in stock. Simmer 1.5 hours.
3. Stir in apricots and honey. Cook 20 more minutes until rich and thick.
4. Top with toasted almonds. Serve with couscous.

💡 Moroccan Tip:
Add preserved lemon or a splash of orange blossom water for authentic floral notes. Garnish with fresh coriander for balance.

06/25/2025

🦐 Gambas al Ajillo – Spanish Garlic Shrimp Tapas

Quick, sizzling, and full of bold flavor – this Spanish tapas favorite features shrimp in garlicky olive oil with a hint of chili. Best served with crusty bread and good company.

🛒 Ingredients (Serves 2):
• 200g raw shrimp, peeled
• 4 garlic cloves, thinly sliced
• 3 tbsp olive oil
• 1 small dried chili or pinch of chili flakes
• Salt, parsley, lemon

👨‍🍳 Instructions:

1. Heat olive oil, sauté garlic and chili until fragrant.
2. Add shrimp and cook for 2–3 minutes until pink.
3. Season, sprinkle with parsley and a squeeze of lemon.

💡 Spanish Tip: Serve immediately while the oil is still sizzling in a small clay dish (cazuela).

06/25/2025

🧆 Falafel – Crispy Chickpea Fritters

Golden herb-packed chickpea balls, deep-fried to crunchy perfection—iconic vegetarian street food across the Levant.

🛒 Ingredients (Serves 4–6):
* 1.5 cups dried chickpeas (soaked overnight, not canned)
* 1 onion, chopped
* 4 garlic cloves
* 1 cup fresh parsley
* 1 cup fresh cilantro
* 1 tsp cumin
* 1 tsp coriander
* Salt, pepper
* 1/2 tsp baking soda
* Oil for frying

To serve:
* Pita, tahini sauce, chopped tomato, cucumber

👨‍🍳 Instructions:
1. Blend all ingredients into a coarse paste. Chill 30 min.
2. Form into small balls or patties. Fry in hot oil until golden and crisp.
3. Serve in pita with veggies and tahini sauce.

💡 Levantine Tip:
For extra crispiness, double-fry the falafel—or bake with oil spray if you prefer a lighter version.

06/25/2025

🍢 Shish Tawook – Lebanese Grilled Chicken Skewers

Tender marinated chicken skewers grilled to juicy perfection—bursting with garlic, lemon, and Middle Eastern spices.

🛒 Ingredients (Serves 4):
* 600g boneless chicken breast or thigh, cubed
* 3 tbsp plain yogurt
* 3 tbsp lemon juice
* 3 garlic cloves, minced
* 1 tbsp tomato paste
* 1 tsp paprika
* 1/2 tsp cumin
* Salt, pepper
* Olive oil

To serve:
* Pita bread, garlic sauce (toum), pickles

👨‍🍳 Instructions:
1. Mix all marinade ingredients. Coat chicken, cover, and refrigerate at least 4 hours or overnight.
2. Skewer the chicken pieces. Grill over medium-high heat until cooked through and charred at edges.
3. Serve in warm pita with garlic sauce and pickled vegetables.

💡 Lebanese Tip:
Marinate overnight for deeper flavor. Serve with sumac-sprinkled onions or wrap in flatbread with fries for a street-style bite.

06/25/2025

🦌 Tourtière – Canadian Meat Pie (Québécois Style)

A spiced meat pie traditionally served during holidays in Quebec, made with minced meat, onions, and warming spices encased in a buttery crust.

🛒 Ingredients (Serves 4):
• 500g ground pork (or mix beef/veal)
• 1 small onion, finely chopped
• 1 clove garlic, minced
• ½ tsp cinnamon
• ¼ tsp cloves
• ¼ tsp allspice
• Salt & pepper
• 1 pie crust (top & bottom)
• ¼ cup broth (or water)

👨‍🍳 Instructions:

1. Cook meat, onions, garlic and spices in a skillet. Add broth, simmer until thickened.
2. Fill pie crust with mixture, cover with top crust, seal edges, cut steam vents.
3. Bake at 190°C (375°F) for 35–40 mins until golden.

💡 Canadian Tip: Serve with ketchup or fruit chutney, and a mug of mulled cider!

06/24/2025

🌿 Sarmale – Romanian Cabbage Rolls with Pork & Rice

Sour cabbage leaves stuffed with pork, rice, and herbs, simmered in tomato sauce—one of Romania’s most cherished holiday dishes.

🛒 Ingredients (Serves 6–8):
* 1 large sour cabbage head (or 16–20 pickled leaves)
* 600g ground pork
* 1/2 cup rice
* 1 onion, minced
* 1 tsp dried thyme
* Salt, pepper
* 1 can tomato puree (400g)
* 1 tbsp oil
* Optional: smoked bacon or ham bits

👨‍🍳 Instructions:
1. Rinse cabbage leaves if too salty. Trim thick stems.
2. Mix pork with rice, onion, thyme, salt & pepper.
3. Roll into tight cylinders. Layer in pot with chopped cabbage scraps.
4. Pour tomato sauce + water to cover. Add oil. Simmer 2 hours.

💡 Romanian Tip:
Add smoked ham or bacon between layers for deep aroma. Best eaten the next day—flavors intensify overnight.

06/24/2025

🍆 Moussaka – Greek Baked Eggplant & Meat Casserole

A luscious layered bake of eggplant, spiced meat, and béchamel, golden and bubbling—Greek comfort food at its finest.

🛒 Ingredients (Serves 6):

Base:
* 2 large eggplants, sliced and salted
* Olive oil (for brushing)
* 500g ground lamb or beef
* 1 onion, chopped
* 2 garlic cloves, minced
* 1 can diced tomatoes (400g)
* 1 tsp cinnamon
* Salt, pepper

Béchamel:
* 50g butter
* 3 tbsp flour
* 2 cups milk
* Nutmeg, salt
* 1 egg yolk
* Grated cheese (kefalotyri or Parmesan)

👨‍🍳 Instructions:
1. Roast eggplant slices until soft and browned.
2. Cook meat with onion, garlic, tomato, cinnamon. Simmer until thick.
3. Make béchamel: melt butter, whisk in flour and milk, season. Off heat, add yolk and cheese.
4. Layer eggplant, meat, béchamel. Bake at 180°C for 40–45 min until golden.

💡 Greek Tip:
For deeper flavor, deglaze the meat with a splash of red wine. Let the dish rest 30 min before slicing—it holds better!

06/24/2025

🐟 Plokkfiskur – Icelandic Fish Stew

Hearty, humble, and warming – Plokkfiskur is a traditional Icelandic dish of mashed fish and potatoes in a creamy white sauce. Perfect comfort food from the land of fire and ice.

🛒 Ingredients (Serves 2–3):
• 250g cod or haddock, poached and flaked
• 2 medium potatoes, boiled and mashed
• 1 onion, finely chopped
• 2 tbsp butter
• 2 tbsp flour
• 1 cup milk
• Salt, white pepper, parsley

👨‍🍳 Instructions:

1. Sauté onion in butter. Stir in flour and cook briefly.
2. Gradually add milk to form a smooth white sauce.
3. Add mashed potatoes and flaked fish. Stir until creamy. Season to taste.

💡 Nordic Tip: Serve with rye bread and pickled cucumbers for true Icelandic flavor.

06/24/2025

🍢 Ćevapi – Serbian Grilled Sausages with Flatbread & Onions

Mini skinless sausages made from seasoned minced meats, grilled over charcoal and served with raw onions and fluffy flatbread.

🛒 Ingredients (Serves 4):
* 300g ground beef
* 200g ground lamb or pork
* 4 garlic cloves, minced
* 1 tsp baking soda
* 1 tsp paprika
* Salt, black pepper
* Optional: 1 tbsp mineral water (for fluffiness)

To serve:
* Lepinja (Balkan flatbread)
* Raw white onion, chopped
* Ajvar (pepper spread)

👨‍🍳 Instructions:
1. Mix meats with garlic, paprika, soda, salt & pepper. Chill for 1 hour.
2. Shape into finger-length sausages.
3. Grill on high heat until browned and juicy.
4. Serve with lepinja, onions, and ajvar.

💡 Balkan Tip:
Add a bit of lamb fat to the mix for authentic juiciness—or serve with yogurt sauce if ajvar is unavailable.