Andrew Graham

Flash-braised pork chops with apples and cream make a quick and tasty dinner. After sear the chops, braise them in a delicious apple and cream sauce. This will make the perfect mix of sweet and savory.

Ingredients: - 4 bone-in pork chops. - Salt and black pepper to taste. - 2 tablespoons vegetable oil. - 1 onion, thinly sliced. - 2 apples, cored and sliced. - 1 teaspoon dried thyme. - 1 cup chicken broth. - 1/2 cup heavy cream. - 2 tablespoons Dijon mustard. - Fresh parsley for garnish.

Instructions: On both sides, season the pork chops with salt and black pepper. Put vegetable oil in a large skillet and heat it over medium-high heat. Place the pork chops on the pan and sear them for two to three minutes on each side, until they turn brown. Take it out of the pan and set it aside. Put apples and sliced onions in the same pan. About 34 minutes of cooking will soften the food. Add the dried thyme and stir it in. Cook for one more minute. Heavy cream, Dijon mustard, and chicken broth should all be added. Use a stir to mix. Put the cooked pork chops back into the pan and cover them with the apple mixture. Let it cook on low heat for 10 to 12 minutes, or until the pork chops are fully cooked. Check to see if it needs more seasoning, and add salt and black pepper if it does. Place the pork chops that have been braised on top of the apple and cream spread. Add fresh parsley as a garnish. Enjoy these delicious Flash-Braised Pork Chops with Apples and Cream for a hearty and tasty meal!

Prep Time: 15 minutes

Cook Time: 25 minutes

This vegetable barley soup is hearty, nutritious, and perfect for picky eaters. The sweetness of carrots, earthiness of barley, and mild flavor of leeks make it kid-friendly while still being packed with wholesome ingredients.

Ingredients: 1 cup barley. 2 leeks, sliced. 3 carrots, diced. 2 celery stalks, diced. 1 onion, chopped. 2 cloves garlic, minced. 6 cups vegetable broth. 2 cups water. 2 bay leaves. 1 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the leeks, carrots, celery, onions, and garlic. For about 5 to 7 minutes, or until the vegetables are soft, cook. Bring it all together with water, bay leaves, thyme, salt, and pepper. Bring to a boil, then lower the heat and let it cook for 30 to 40 minutes, until the barley is soft. Check the seasoning and make changes if needed. Take the bay leaves out before you serve. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 45 minutes

Enjoy the richness of double dark chocolate and the moistness of zucchini in this delicious vegan loaf. Perfect for when you want chocolate but also want to sneak in some vegetables!

Ingredients: 1 1/2 cups grated zucchini. 1/2 cup unsweetened applesauce. 1/2 cup coconut sugar. 1/4 cup maple syrup. 1/4 cup almond milk. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup vegan dark chocolate chips.

Instructions: Warm the oven up to 175F 350C. Set the loaf pan aside after greasing it. Grate the zucchini and add it to a large bowl. Then add the applesauce, maple syrup, almond milk, melted coconut oil, and vanilla extract. Sift the flour, cocoa powder, baking soda, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones while stirring them together. Add vegan dark chocolate chips and mix well. Once the loaf pan is ready, pour the batter into it. Put it in the oven and bake for 50 to 60 minutes, or until a toothpick stuck in the middle comes out clean. Cool the loaf in the pan for 10 minutes, then move it to a wire rack to cool all the way down.

Prep Time: 15 minutes

Cook Time: 50 minutes

Indulge in a rich, chocolatey treat without the guilt with this keto-friendly chocolate brownie mug cake. It's gluten-free, low carb, and ready in minutes!

Ingredients: 2 tbsp almond flour. 1 tbsp cocoa powder. 1 tbsp powdered erythritol or sweetener of choice. 1/4 tsp baking powder. 1 tbsp melted butter. 1 large egg. 1/4 tsp vanilla extract. Pinch of salt. 1 tbsp sugar-free chocolate chips optional.

Instructions: In a microwave-safe mug, mix almond flour, cocoa powder, sweetener, baking powder, and salt. Add melted butter, egg, and vanilla extract. Stir until well combined. If desired, fold in sugar-free chocolate chips. Microwave on high for 60-90 seconds, or until the cake is set but still moist. Let it cool slightly before enjoying. Optionally, top with whipped cream or a dollop of keto-friendly ice cream.

Prep Time: 5 minutes

Cook Time: 2 minutes

This grilled halibut recipe features a zesty blend of cumin and lime, adding layers of flavor to the succulent fish. It's a low-carb, gluten-free, and paleo-friendly dish perfect for a healthy meal.

Ingredients: 4 halibut fillets. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon sea salt. 1/4 teaspoon black pepper. 2 limes, juiced. 2 tablespoons chopped fresh cilantro.

Instructions: Warm the grill up to a medium-high level. Put ground cumin, sea salt, black pepper, and lime juice in a small bowl. Use the mixture to brush on halibut fillets. Fish fillets should be grilled for 4 to 5 minutes on each side, or until they flake easily with a fork. Before you serve the grilled halibut, sprinkle it with chopped cilantro.

Prep Time: 10 minutes

Cook Time: 10 minutes

This Spicy Tomato Cream Pasta is a quick and easy meal that tastes great with the combination of spicy and creamy flavors.

Ingredients: 250g pasta of your choice. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 small onion, finely chopped. 1 teaspoon red pepper flakes. 1 can 400g crushed tomatoes. 1/2 cup heavy cream. Salt and pepper to taste. Grated parmesan cheese for garnish. Fresh basil leaves for garnish.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic, chopped onion, and red pepper flakes. Saut until onions are translucent and fragrant, about 3-4 minutes. Pour in the crushed tomatoes and stir well. Let it simmer for about 5 minutes. Stir in the heavy cream and season with salt and pepper. Let it simmer for another 2-3 minutes. Add the cooked pasta to the skillet and toss until well coated with the sauce. Serve hot, garnished with grated parmesan cheese and fresh basil leaves.

Prep Time: 10 minutes

Cook Time: 15 minutes

This vegan recipe for No More Street Meat BitterSweet is cool, tasty, and full of protein and good nutrients. You can make it quickly for lunch or dinner, and the quinoa, black beans, and fresh vegetables make it filling and tasty.

Ingredients: 1 cup cooked quinoa. 1 cup cooked black beans. 1 cup corn kernels. 1/2 cup diced red bell pepper. 1/4 cup chopped fresh cilantro. 1/4 cup finely chopped red onion. 2 tablespoons lime juice. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. Lettuce leaves for serving.

Instructions: Put quinoa, black beans, corn, red bell pepper, cilantro, and red onion in a large bowl. Mix cumin, chili powder, salt, and pepper with a whisk in a small bowl. Toss the quinoa mixture with the dressing until everything is well mixed. Wrap the quinoa mixture in lettuce leaves and serve them that way. Eat it right away or put it in the fridge for later.

Prep Time: 15 minutes

Cook Time: 0 minutes

Steak and potato kebabs are a tasty and filling thing to grill. For a balanced and filling meal, potatoes, bell peppers, onions, and tender sirloin steak that has been marinated in a tasty mixture are skewered.

Ingredients: 1 pound sirloin steak, cut into 1-inch cubes. 4 medium potatoes, peeled and cut into 1-inch cubes. 1 red bell pepper, cut into chunks. 1 yellow bell pepper, cut into chunks. 1 red onion, cut into chunks. 1/4 cup olive oil. 2 tablespoons soy sauce. 2 cloves garlic, minced. 1 teaspoon paprika. 1/2 teaspoon cumin. Salt and pepper to taste. Wooden skewers, soaked in water for 30 minutes.

Instructions: In a bowl, whisk together olive oil, soy sauce, minced garlic, paprika, cumin, salt, and pepper to create the marinade. Place the sirloin steak cubes in a resealable plastic bag or shallow dish, and pour half of the marinade over the steak. Seal the bag or cover the dish, and marinate the steak in the refrigerator for at least 30 minutes, or preferably, overnight for maximum flavor. In a separate bowl, toss the potato cubes with the remaining marinade until evenly coated. Allow them to marinate for at least 30 minutes. Preheat your grill to medium-high heat. Thread the marinated steak cubes, marinated potato cubes, red bell pepper chunks, yellow bell pepper chunks, and red onion chunks onto the soaked wooden skewers in an alternating fashion. Brush the assembled kebabs with any remaining marinade from the bowl. Place the kebabs on the preheated grill and cook for about 10-12 minutes, turning occasionally, or until the steak is cooked to your desired level of doneness and the potatoes are tender and slightly crispy on the outside. Remove the kebabs from the grill and let them rest for a few minutes before serving. Serve the Steak and Potato Kebabs hot with your favorite dipping sauce or a side salad.

Prep Time: 45 minutes

Cook Time: 15 minutes