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Hearty Meals

Recipes

Weeknight Beef Stroganoff

by Chef
written by Chef

A cozy, hearty dish featuring tender beef and mushrooms in a creamy, savory sauce — ready in just 30 minutes and perfect for a satisfying weeknight dinner.

Origin Weeknight Beef Stroganoff

Beef Stroganoff originated in 19th-century Russia and became popular worldwide for its rich, comforting flavors. This quick version trims the prep time while keeping all the classic goodness intact.

Why You’ll Love This Recipe

It’s fast, fuss-free, and full of flavor. The creamy mushroom sauce feels indulgent, but the simple steps make it easy enough for any night of the week. Plus, it pairs beautifully with pasta, rice, or mashed potatoes.

Also Read : The Best Vegan Mapo Tofu Recipe

Weeknight Beef Stroganoff
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Weeknight Beef Stroganoff

Recipe by RecipeWikkiCourse: Recipes
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

290

kcal

Ingredients

  • 1 lb (450g) beef sirloin or flank steak, thinly sliced

  • 1 tbsp olive oil

  • 1 tbsp butter

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 8 oz (225g) mushrooms, sliced

  • 1 tbsp all-purpose flour

  • 1 cup beef broth

  • 1 tbsp Worcestershire sauce

  • ½ cup sour cream

  • Salt and black pepper, to taste

  • Fresh parsley, chopped (for garnish)

  • Cooked egg noodles or rice, for serving

Directions

  • Cook the beef: Heat olive oil in a large skillet over medium-high heat. Add beef slices, season with salt and pepper, and cook until browned. Remove and set aside.
  • Sauté veggies: In the same skillet, add butter, onion, and garlic. Cook for 2–3 minutes until soft. Add mushrooms and cook until browned and their liquid evaporates.
  • Make the sauce: Sprinkle flour over the mushrooms and stir for 1 minute. Slowly add beef broth while stirring to avoid lumps. Add Worcestershire sauce and bring to a simmer.
  • Finish it up: Lower heat, stir in sour cream until smooth. Return beef to the pan and simmer for another 2–3 minutes. Taste and adjust seasoning.
  • Serve hot over cooked noodles or rice, garnished with chopped parsley.

Notes

  • Use Greek yogurt instead of sour cream for a lighter version.
  • For extra richness, add a splash of heavy cream along with sour cream.
  • Great with egg noodles, but mashed potatoes or rice work just as well.
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Soup

Creamy Italian White Bean Soup

by Chef
written by Chef

A bowl of pure comfort—this creamy soup is loaded with tender white beans, hearty vegetables, fragrant herbs, and a silky finish, perfect for chilly nights or anytime you need something soothing and satisfying.

Origin Creamy Italian White Bean Soup

Inspired by traditional Tuscan white bean soups, this version adds a creamy twist to the rustic Italian classic. Simple pantry staples come together to create deep, slow-cooked flavor in under an hour.

Why You’ll Love This Recipe

  • Hearty but wholesome
  • Naturally creamy—no heavy cream needed
  • Perfect for meal prep or freezing

Alos Read : Cooker Butter Chicken

Creamy Italian White Bean Soup
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Creamy Italian White Bean Soup

Recipe by RecipeWikkiCourse: Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

250

kcal

Ingredients

  • 2 tbsp olive oil

  • 1 small yellow onion, finely chopped

  • 2 garlic cloves, minced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 1 tsp dried thyme or Italian seasoning

  • ¼ tsp crushed red pepper flakes (optional)

  • 2 cans (15 oz each) cannellini beans, drained and rinsed

  • 4 cups vegetable or chicken broth

  • 1 bay leaf

  • Salt and pepper, to taste

  • 2 cups chopped fresh spinach or kale

  • Juice of ½ lemon

  • Optional garnish: grated Parmesan, fresh parsley, crusty bread

Directions

  • Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Cook 5–7 minutes, until softened.
  • Add seasoning: Stir in thyme and red pepper flakes. Cook 1 minute until fragrant.
  • Simmer: Add beans, broth, and bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
  • Blend partially: Remove bay leaf. Using an immersion blender, blend part of the soup directly in the pot until creamy, leaving some beans and veggies whole. (Or transfer half to a blender and return to pot.)
  • Finish: Stir in chopped greens and lemon juice. Simmer 3–5 more minutes until greens are wilted. Season with salt and pepper to taste.
  • Serve: Ladle into bowls and top with Parmesan and parsley, if using. Serve hot with warm, crusty bread.

Notes

  • No immersion blender? Just mash some beans with a spoon or blend a portion in a standard blender.
  • Add protein: Stir in cooked sausage, shredded chicken, or pancetta if desired.
  • Make it vegan: Use vegetable broth and skip the Parmesan.
  • Freezer-friendly: Let soup cool completely before freezing in portions for up to 3 months.
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Soup

Tomato Gorgonzola Soup

by Chef
written by Chef

Tomato Gorgonzola Soup is a rich and creamy dish that blends the tangy sweetness of tomatoes with the bold, slightly pungent flavor of Gorgonzola cheese. This comforting soup is perfect for chilly days and pairs beautifully with crusty bread or a grilled cheese sandwich.

Origin Tomato Gorgonzola Soup

This soup is inspired by classic Italian flavors, as both tomatoes and Gorgonzola cheese are staples in Italian cuisine. Gorgonzola, a type of blue cheese, originates from Northern Italy and has been used in soups, sauces, and pasta dishes for centuries.

What I Love About This Recipe

The combination of tangy tomatoes and creamy, slightly sharp Gorgonzola creates an incredibly comforting and flavorful soup. It’s easy to make, requires minimal ingredients, and is a great way to elevate a simple tomato soup into something more indulgent. The texture is smooth and velvety, and the flavors get even better the next day!

Also Read : Creamy Tomato Bean Soup

Tomato Gorgonzola Soup
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Tomato Gorgonzola Soup

Recipe by RecipeWikki
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

227

kcal

Ingredients

  • 2 tablespoons olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 can (28 oz) crushed tomatoes

  • 2 cups vegetable broth

  • 1 teaspoon dried basil

  • ½ teaspoon dried oregano

  • ½ teaspoon salt (adjust to taste)

  • ¼ teaspoon black pepper

  • ½ cup heavy cream

  • 4 oz Gorgonzola cheese, crumbled

  • Fresh basil or parsley for garnish

Directions

  • Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
  • Add minced garlic and sauté for another 30 seconds until fragrant.
  • Pour in the crushed tomatoes, vegetable broth, dried basil, oregano, salt, and black pepper. Stir well and bring to a simmer.
  • Cover and let the soup cook for about 15 minutes, stirring occasionally.
  • Reduce the heat to low, then stir in the heavy cream and crumbled Gorgonzola cheese. Stir until the cheese is fully melted and incorporated.
  • Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
  • Taste and adjust seasoning if needed.
  • Serve hot, garnished with fresh basil or parsley, and enjoy with a slice of crusty bread.

Notes

  • Add a pinch of red pepper flakes for a subtle heat boost.
  • If the soup is too thick, add a bit more vegetable broth to reach your desired consistency.
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Recipes

Belizean Chicken Stew

by Chef
written by Chef

Belizean Chicken Stew is a rich and flavorful dish made with tender chicken, slow-cooked in a savory, spiced gravy. This dish is a staple in Belizean cuisine, often served with rice and beans for a complete, satisfying meal.

Origin Belizean Chicken Stew

Belizean Chicken Stew has deep Creole influences and is a popular dish throughout Belize. The combination of simple ingredients like recado (annatto paste), garlic, and spices creates a rich and comforting meal that is enjoyed across the country. It is commonly paired with coconut rice and fried plantains for an authentic experience.

What I Love About This Recipe

This dish is packed with bold flavors, yet it’s surprisingly easy to make. The slow-cooked chicken becomes incredibly tender, absorbing all the delicious spices. The sauce is rich and thick, perfect for spooning over rice. Plus, it’s a one-pot meal, making cleanup a breeze. I love how versatile this dish is—you can tweak the seasonings to your preference and even cook it in a slow extra convenience.

Also Read : Lazy French Onion Soup

Belizean Chicken Stew
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Belizean Chicken Stew

Recipe by RecipeWikki
Servings

8

servings
Prep time

15

minutes
Cooking time

1

hour 
Calories

237

kcal

Ingredients

  • 1 whole chicken, cut into pieces

  • 2 tablespoons recado (annatto paste)

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon dried thyme

  • 1 teaspoon garlic powder

  • ½ teaspoon cumin

  • 2 tablespoons vegetable oil

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 1 bell pepper, chopped

  • 2 tomatoes, chopped

  • 2 cups chicken broth

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon vinegar

  • 1 bay leaf

Directions

  • In a large bowl, season the chicken with recado, salt, black pepper, thyme, garlic powder, and cumin. Let it marinate for at least 30 minutes (or overnight for deeper flavor).
  • Heat oil in a large pot over medium heat. Add the chicken pieces and brown them on both sides (about 3-4 minutes per side). Remove and set aside.
  • In the same pot, sauté the onions, garlic, and bell pepper until softened. Add the chopped tomatoes and cook until they break down.
  • Return the chicken to the pot and pour in the chicken broth. Add Worcestershire sauce, vinegar, and a bay leaf. Stir to combine.
  • Cover and let simmer for about 35-40 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
  • Adjust seasoning as needed and remove the bay leaf before serving.

Notes

  • Recado (annatto paste) gives this dish its signature flavor and color, but if unavailable, you can substitute with paprika mixed with a bit of garlic and cumin.
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Recipes

Creamy Italian White Bean Soup

by Chef
written by Chef

A hearty and comforting Italian-inspired soup made with creamy white beans, aromatic herbs, and a rich, velvety broth. This dish is packed with protein, fiber, and classic Mediterranean flavors, making it a satisfying nourishing meal.

Origin Creamy Italian White Bean Soup

White bean soups have been a staple in Italian cuisine for centuries, often found in rustic Tuscan and Roman kitchens. Traditionally made with cannellini or Great Northern beans, these soups highlight simple yet rich flavors using fresh herbs, olive oil, and slow-simmered broths.

What I Love About This Recipe

This soup is incredibly creamy without needing heavy cream, thanks to blended white beans. It’s a perfect balance of comfort and nutrition, filling yet light. Plus, it’s a one-pot dish that’s easy to make with pantry staples.

Also Read : Mint Chicken

Creamy Italian White Bean Soup
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Creamy Italian White Bean Soup

Recipe by RecipeWikkiCourse: Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

50

minutes
Calories

245

kcal

Ingredients

  • 2 tbsp olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 2 medium carrots, diced

  • 2 celery stalks, diced

  • 4 cups vegetable broth (or chicken broth for a richer flavor)

  • 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed

  • 1 tsp dried oregano

  • 1 tsp dried thyme

  • ½ tsp red pepper flakes (optional, for heat)

  • Salt and black pepper to taste

  • 1 cup baby spinach or kale, chopped

  • ½ cup grated Parmesan cheese (plus more for garnish)

  • ½ cup milk or cream (optional for extra richness)

  • Juice of ½ lemon (for brightness)

Directions

  • Heat olive oil in a large pot over medium heat.
  • Sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
  • Add white beans, broth, oregano, thyme, red pepper flakes, salt, and black pepper.
  • Simmer for 15 minutes, allowing flavors to meld.
  • Blend half the soup with an immersion blender (or transfer half to a blender) for a creamy texture while keeping some chunks.
  • Stir in spinach or kale and cook until wilted.
  • Add Parmesan cheese, milk/cream (if using), and lemon juice. Stir well.
  • Serve hot, garnished with extra Parmesan and a drizzle of olive oil.

Notes

  • For a vegan version, omit Parmesan and use coconut milk or cashew cream.
  • Add crispy pancetta or sausage for extra flavor.
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