Origin

Roasting vegetables is a technique that dates back centuries, with roots in Mediterranean and Middle Eastern cuisines. Asparagus, native to Europe and Asia, has long been prized for its delicate flavor and nutritional benefits. This recipe modernizes the classic method by using high heat to caramelize the asparagus, enhancing its natural sweetness.

What I Love About This Recipe

This dish is all about simplicity and letting the star ingredient shine. Roasting brings out the natural sugars in asparagus, creating a caramelized exterior while keeping the inside tender. The addition of olive oil, garlic, and Parmesan elevates the dish without overpowering the vegetable’s inherent flavor. It’s quick, healthy, and utterly satisfying.

Also Read : Cottage Cheese Tomato Soup

Oven-Roasted Asparagus

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

123

kcal

Ingredients

• 1 lb fresh asparagus, trimmed

• 2 tbsp olive oil

• 2 cloves garlic, minced (optional)

• Salt and black pepper to taste

• ¼ cup grated Parmesan cheese (optional)

• Lemon wedges, for serving

Directions

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
• Wash and dry the asparagus spears. Trim the woody ends by snapping them off or cutting about 1-2 inches from the bottom.
• In a large bowl, toss the asparagus with olive oil, minced garlic (if using), salt, and black pepper until evenly coated.
• Spread the asparagus in a single layer on the prepared baking sheet.
• Roast in the preheated oven for 12-15 minutes, depending on the thickness of the spears, until tender and slightly caramelized at the edges.
• Remove from the oven and sprinkle with grated Parmesan cheese, if desired. Serve hot with lemon wedges on the side for squeezing over the asparagus.

Notes

• For extra flavor, add a sprinkle of red pepper flakes or a drizzle of balsamic glaze before serving.
• Substitute shaved Parmesan or Pecorino Romano for a different cheesy twist.
• Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or enjoy cold in salads.

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Origin Mushroom Ramen

Mushroom ramen is inspired by traditional Japanese ramen, which has its roots in Chinese noodle soups. Over the years, ramen has evolved into a staple of Japanese cuisine, with countless variations, including plant-based versions like this one. Mushrooms add an earthy depth to the broth, making it a fantastic alternative to meat-based ramen.

What I Love About This Recipe

This mushroom ramen is not only incredibly flavorful but also quick to make. The umami-rich broth, enhanced by miso and soy sauce, gives it a deep, complex taste. Plus, it’s customizable—add your favorite vegetables, tofu, or even a soft-boiled egg for extra richness.

Also Read : Mint Chicken

Mushroom Ramen

Recipe by RecipeWikkiCourse: Recipes

Servings

5

servings

Prep time

30

minutes

Cooking time

35

minutes

Calories

382

kcal

Ingredients

• 1 tbsp sesame oil

• 2 cups mixed mushrooms (shiitake, cremini, or button), sliced

• 3 cloves garlic, minced

• 1-inch ginger, grated

• 4 cups vegetable broth

• 2 tbsp soy sauce

• 1 tbsp miso paste

• 1 tbsp rice vinegar

• 1 tsp chili flakes (optional)

• 2 packs ramen noodles

• 1 cup baby spinach

• 2 green onions, chopped

• 1 soft-boiled egg (optional)

• 1 tsp sesame seeds (for garnish)

Directions

• Heat sesame oil in a pot over medium heat. Add mushrooms and sauté until browned.
• Add garlic and ginger, stirring for about 1 minute until fragrant.
• Pour in the vegetable broth, soy sauce, and miso paste. Stir until combined.
• Bring to a gentle simmer and cook for 10 minutes. Add rice vinegar and chili flakes.
• In a separate pot, cook ramen noodles according to package instructions. Drain and set aside.
• Add baby spinach to the broth and stir until wilted.
• Divide the cooked noodles into bowls and ladle the hot broth over them.
• Top with green onions, sesame seeds, and a soft-boiled egg if desired.

Notes

• Use a mix of mushrooms for the best flavor. Shiitake adds an especially rich umami taste.
• Adjust the spice level with more or less chili flakes.

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Origin of Egg Butter

Egg butter, known as “Munavoi” in Finland, is a classic Finnish spread often served with Karelian pasties (Karjalanpiirakka) or rye bread. It’s a simple yet flavorful combination of mashed boiled eggs and butter, creating a creamy, slightly salty spread that pairs well with a variety of dishes.

What I Love About This Recipe

• Super simple – just two main ingredients!
• Creamy, buttery texture makes it perfect for spreading.
• Great for breakfast, snacks, or side dishes.

Also Read : Pistachio Cream Cinnamon Rolls

Egg Butter

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

257

kcal

Ingredients

• 4 large eggs

• ½ cup unsalted butter, softened

• ½ tsp salt (adjust to taste)

• Black pepper (optional, for extra flavor)

• Fresh chives (optional, for garnish)

Directions

• Boil eggs for 8-10 minutes until hard-boiled.
• Transfer eggs to an ice bath and let cool for 5 minutes.
• Peel and mash the eggs with a fork or potato masher.
• Add softened butter and salt, then mix until smooth.
• For extra creaminess, use a hand mixer to blend.
• Adjust seasoning with black pepper, if desired.
• Garnish with chopped fresh chives.
• Serve immediately or refrigerate for up to 3 days.

Notes

• Best served at room temperature for easy spreading.
• Try different variations by adding garlic powder, smoked paprika, or mustard.

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Origin of Spanish Garlic Shrimp

Gambas al Ajillo is a popular Spanish dish, especially in the tapas bars of Madrid and Andalusia. It’s known for its simplicity and bold flavors, where shrimp are cooked in a garlicky olive oil sauce and served sizzling hot.

What We Love About This Recipe

• Authentic Spanish flavors with minimal ingredients
• Quick & easy – ready in just 10 minutes!
• Perfect with crusty bread to soak up the delicious garlic-infused oil

Also Read : Christmas Dinner Wellington Recipe

Spanish Garlic Shrimp (Gambas al Ajillo)

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

230

kcal

Ingredients

• 1 lb (450g) shrimp, peeled and deveined

• ¼ cup extra virgin olive oil

• 6 cloves garlic, thinly sliced

• ½ tsp red pepper flakes (adjust to taste)

• ½ tsp smoked paprika (optional for extra depth)

• ¼ tsp salt (or to taste)

• ¼ tsp black pepper

• 2 tbsp dry white wine (optional)

• 1 tbsp lemon juice (fresh)

• 2 tbsp chopped fresh parsley

• Crusty bread for serving

Directions

• Heat the Olive Oil: In a large skillet or pan, heat olive oil over medium heat.
• Sauté Garlic & Spices: Add sliced garlic and red pepper flakes. Cook for 30-60 seconds until fragrant but not browned.
• Cook the Shrimp: Add shrimp, season with salt, pepper, and paprika, and cook for 1-2 minutes per side until pink and opaque.
• Deglaze & Finish: Add white wine (if using) and cook for 1 more minute. Stir in lemon juice and parsley.
• Serve Immediately: Serve hot with crusty bread to soak up the flavorful garlic oil.

Notes

• Serve as a tapa with Spanish wine for an authentic experience.
• Use high-quality olive oil for the best flavor.

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Origin of Colleen’s Slow Cooker Jambalaya

Jambalaya is a classic Louisiana dish with Creole and Cajun influences, traditionally made with a mix of meats, seafood, and vegetables cooked with rice and spices. This slow cooker version, created by Colleen, simplifies the process while keeping the authentic flavors intact.

What We Love About This Recipe

• Easy & Convenient: Made in a slow cooker, so minimal effort is required.
• Flavorful & Hearty: A mix of sausage, chicken, and shrimp for a rich taste.
• Perfect for Meal Prep: Great for leftovers and reheats well.

Colleen’s Slow Cooker Jambalaya

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

250

kcal

Ingredients

• 1 lb boneless chicken breast, diced

• 1 lb andouille sausage, sliced

• 1 can (28 oz) diced tomatoes with juice

• 1 cup each: chopped onion, bell pepper, celery

• 2 cups chicken broth

• 2 tsp oregano, 2 tsp basil, 1 tsp thyme

• ½ tsp cayenne pepper, 1 tsp hot sauce

• 2 bay leaves

• 1 lb shrimp, peeled and deveined

• 2 cups cooked white rice

Directions

• Add chicken, sausage, tomatoes, onion, bell pepper, celery, broth, and spices to the slow cooker. Stir well.
• Cook on Low for 7-8 hours or High for 3-4 hours.
• In the last 30 minutes, add shrimp and cook until pink.
• Remove bay leaves, stir in cooked rice, and serve hot.

Notes

• Let it sit for 10 minutes for a thicker consistency.

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Chinese Lion’s Head Soup

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 lb (450g) ground pork (or a mix of pork and shrimp)

• 1 egg

• 2 tbsp cornstarch

• 1 tbsp Shaoxing wine (or dry sherry)

• 2 tbsp soy sauce

• 1 tsp sesame oil

• 1 tsp sugar

• ½ tsp salt

• ½ tsp white pepper

• 2 green onions, finely chopped

• 1-inch piece of ginger, minced

Directions

• repare the Meatballs:
  In a bowl, mix all meatball ingredients until well combined.
  Shape into 4–6 large meatballs (about the size of a small apple).
  Lightly coat with cornstarch to help them hold their shape.
• Sear the Meatballs:
  Heat 1 tbsp oil in a pan over medium heat.
  Brown the meatballs on all sides for about 2-3 minutes (they don’t need to cook through).
  Remove from the pan and set aside.
• Make the Soup:
  In a pot, heat a little oil and sauté garlic for 30 seconds.
  Add broth, soy sauce, sugar, and white pepper. Bring to a simmer.
  Gently place the meatballs into the broth. Cover and simmer for 30 minutes on low heat.
  Add napa cabbage and shiitake mushrooms in the last 10 minutes of cooking.
• Serve & Enjoy:
  Garnish with extra green onions or cilantro.
  Serve hot with steamed rice or noodles for a complete meal.

Notes

• Meatball Texture: For extra soft meatballs, mix the pork filling in one direction until sticky.

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Citrus Carp – A Zesty and Flavorful Fish Dish

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 whole carp (about 1.5–2 lbs), cleaned and scaled

• 2 tbsp lemon juice (or lime/orange juice)

• 1 tsp salt

• ½ tsp black pepper

• 2 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tbsp honey (or sugar)

• 2 garlic cloves, minced

• 1 tsp ginger, grated

• 1 small chili, finely chopped (optional)

• 1 tbsp cornstarch (for sauce thickening)

• 2 tbsp vegetable oil

• 1 orange, sliced for garnish

Directions

• Prepare the Fish:
  Rinse the carp thoroughly and pat it dry with a paper towel.
  Make a few diagonal cuts on both sides of the fish to allow flavors to penetrate.
  Rub the fish with salt, pepper, and 1 tbsp lemon juice. Let it marinate for 15 minutes.
• Cook the Fish:
  Heat oil in a large pan over medium heat.
  Carefully place the fish in the pan and cook for about 5 minutes per side until golden brown.
  Remove the fish and set it aside on a plate.
• Make the Citrus Sauce:
  In the same pan, add garlic, ginger, and chili (if using). Sauté for 1 minute.
  Add soy sauce, rice vinegar, honey, and the remaining lemon juice. Stir well.
  Mix cornstarch with 2 tbsp water and add it to the sauce to thicken. Simmer for 2 minutes.
• Combine & Serve:
  Pour the citrus sauce over the fried fish.
  Garnish with orange slices, fresh cilantro, or green onions.
  Serve hot with steamed rice or stir-fried vegetables.

Notes

• Freshness Matters: Use the freshest carp available for the best flavor.

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