Origin Super Easy Cabbage Stir Fry

Stir-fried cabbage is a staple across many Asian cuisines, especially in Chinese and Indian kitchens, where it’s loved for its simplicity and versatility. It’s an easy way to make a healthy vegetable the star of your plate.

Why You’ll Love This Recipe

This stir fry comes together in under 15 minutes, needs just a handful of pantry staples, and delivers satisfying crunch and savory flavor every time. It’s healthy, budget-friendly, and customizable.

Also Read : Easy Curry Sauce

Super Easy Cabbage Stir Fry

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

550

kcal

Ingredients

• 1 small head of cabbage, thinly sliced

• 2 tbsp vegetable oil

• 3 garlic cloves, minced

• 1-inch piece ginger, minced

• 1-2 green chilies, sliced (optional for heat)

• 1 tbsp soy sauce

• 1 tsp sesame oil

• Salt to taste

• Freshly ground black pepper, to taste

• Sesame seeds, for garnish (optional)

• Chopped scallions, for garnish (optional)

Directions

• Heat vegetable oil in a large pan or wok over medium-high heat.
• Add minced garlic, ginger, and green chilies. Sauté for about 1 minute until fragrant.
• Toss in the sliced cabbage and stir well to combine with the aromatics.
• Stir-fry for 5-7 minutes until the cabbage softens slightly but still has some crunch.
• Drizzle soy sauce and sesame oil over the cabbage, stirring to coat evenly.
• Season with salt and freshly ground black pepper according to your taste.
• Remove from heat and garnish with sesame seeds and chopped scallions if using.
• Serve hot as a side dish or with steamed rice for a light meal.

Notes

• For a nuttier flavor, add a handful of roasted peanuts or cashews.
• You can add sliced carrots or bell peppers for extra color and nutrition.
• If you like it spicy, increase the green chilies or add a dash of chili flakes.

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Origin Banana Pancakes the Easy Way

Banana pancakes have long been a favorite in home kitchens, especially in places where ripe bananas are a staple. This easy recipe keeps things simple but lets the bananas shine as the star ingredient.

Why You’ll Love This Recipe

You don’t need fancy ingredients or complicated steps to make delicious banana pancakes. They’re naturally sweet, soft, and super quick to whip up. Plus, using bananas adds moisture and a lovely flavor boost—no extra sugar needed if you like them a bit healthier.

Also Read : Cornbread Salad

Banana Pancakes the Easy Way

Recipe by RecipeWikki

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

322

kcal

Ingredients

• 1 cup all-purpose flour

• 1 tbsp sugar (optional)

• 1 tsp baking powder

• ½ tsp baking soda

• Pinch of salt

• 1 cup mashed ripe bananas (about 2 medium)

• 1 cup milk

• 1 large egg

• 2 tbsp melted butter or oil

• 1 tsp vanilla extract (optional)

Directions

• Mix dry ingredients: In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• Combine wet ingredients: In another bowl, mix mashed bananas, milk, egg, melted butter, and vanilla.
• Make the batter: Pour the wet mixture into the dry and gently stir until just combined. Some lumps are okay—don’t overmix!
• Cook pancakes: Heat a greased skillet or griddle over medium heat. Pour about ¼ cup batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden on both sides.
• Serve: Stack them high and enjoy with syrup, fresh fruit, or a sprinkle of nuts.

Notes

• For extra flavor, add a pinch of cinnamon or nutmeg to the dry mix.
• If the batter is too thick, add a splash more milk to loosen it up.
• These pancakes freeze well—just warm them up in the toaster or microwave.
• Try adding chocolate chips or chopped nuts for a fun twist.

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Origin High Protein Broccoli Cheddar Soup

Broccoli cheddar soup is a beloved American comfort dish, especially popular in delis and cafes. This high-protein version keeps all the cheesy goodness, while boosting the nutrition to better suit active lifestyles or anyone looking for a more balanced meal.

Why You’ll Love This Recipe

This isn’t your average broccoli soup. It’s creamy and cheesy, yes—but with the added bonus of protein from Greek yogurt, cottage cheese, or your favorite unflavored protein powder. It’s a satisfying one-bowl meal that feels indulgent while actually fueling you. Great for meal prep, quick lunches, or a cozy dinner with crusty bread.

Also Read : Green Goddess Salad

High Protein Broccoli Cheddar Soup

Recipe by RecipeWikki

Servings

4

servings

Prep time

40

minutes

Cooking time

45

minutes

Calories

528

kcal

Ingredients

• 1 tbsp olive oil or butter

• 1 small onion, diced

• 2 garlic cloves, minced

• 4 cups broccoli florets (fresh or frozen)

• 1 carrot, shredded or diced

• 3 cups low-sodium chicken or vegetable broth

• ½ cup plain Greek yogurt or blended cottage cheese

• 1–2 scoops unflavored protein powder (optional)

• 1 cup shredded sharp cheddar cheese

• Salt and pepper, to taste

• Pinch of paprika or nutmeg (optional)

• Optional garnish: more shredded cheese or a sprinkle of red pepper flakes

Directions

• Sauté the base: In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until soft, about 3–4 minutes.
• Simmer the veggies: Add broccoli, carrot, and broth. Bring to a boil, then reduce to a simmer. Cook for 10–12 minutes, until broccoli is tender.
• Blend (optional): For a smoother texture, use an immersion blender to partially blend the soup, or leave it chunky if you prefer.
• Add protein and cheese: Stir in Greek yogurt (or cottage cheese) and protein powder if using. Mix well until combined. Add cheddar cheese and stir until melted.
• Season and serve: Add salt, pepper, and a pinch of paprika or nutmeg if desired. Serve hot, topped with extra cheese or red pepper flakes.

Notes

• Protein boost without powder: Blended cottage cheese or Greek yogurt adds creaminess and protein.
• Make it vegetarian: Use vegetable broth and skip protein powder if it contains animal products.
• Want it thicker? Add 1 tbsp flour with the onions or a handful of blended white beans.
• Storage: Keeps well in the fridge for 4–5 days. Reheat gently over low heat to keep the cheese from separating.

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Origin Caprese Pasta with Thai Basil

Caprese salad hails from Italy, known for its bright, simple flavors highlighting fresh mozzarella, ripe tomatoes, and basil. This pasta version adds Thai basil for a unique, slightly spicy herbal note that elevates the dish with a fresh Asian-inspired twist.

Why You’ll Love This Recipe

It’s easy to prepare, bursting with fresh flavors, and perfect for a light lunch or dinner. The Thai basil adds a new layer of aroma and taste that pairs beautifully with the classic Caprese ingredients.

Also Read : Coffee Panna Cotta

Caprese Pasta with Thai Basil

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 8 oz pasta (penne, fusilli, or your favorite shape)

• 1 ½ cups cherry tomatoes, halved

• 1 cup fresh mozzarella balls (bocconcini), halved

• ½ cup fresh Thai basil leaves (can substitute with sweet basil if needed)

• 2 tbsp extra virgin olive oil

• 1 tbsp balsamic glaze or reduction

• Salt and freshly ground black pepper to taste

• Optional: toasted pine nuts or walnuts for crunch

Directions

• Cook pasta according to package instructions until al dente. Drain and rinse with cold water to cool slightly.
• In a large bowl, combine cooked pasta, cherry tomatoes, mozzarella, and Thai basil leaves.
• Drizzle with olive oil and gently toss to combine.
• Season with salt and pepper to taste.
• Just before serving, drizzle with balsamic glaze and sprinkle with nuts if using.
• Serve immediately or chilled.

Notes

• For a more intense basil flavor, tear the leaves instead of chopping.
• If you can’t find Thai basil, sweet basil works well too but has a milder flavor.
• Adding a little freshly grated Parmesan on top can enhance the dish.
• This pasta salad can be prepared a few hours ahead; just add basil fresh before serving to keep it vibrant.

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Origin Sweet Restaurant Slaw

This style of slaw is popular across American diners and barbecue joints, known for its refreshing crunch and sweet, creamy dressing.

What I Love About This Recipe

The crisp cabbage and carrots combined with a sweet, tangy dressing make it an ideal side for fried chicken, sandwiches, or grilled meats. It’s simple yet addictive!

Alos Read : Air Fryer Honey Mustard Salmon Bites

Sweet Restaurant Slaw

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

150

kcal

Ingredients

• 4 cups shredded green cabbage

• 2 cups shredded carrots

• ½ cup mayonnaise

• ¼ cup apple cider vinegar

• ¼ cup granulated sugar

• 1 tablespoon Dijon mustard

• 1 teaspoon celery seed (optional)

• Salt and black pepper, to taste

Directions

• In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed (if using), salt, and pepper until smooth.
• Add shredded cabbage and carrots to the bowl and toss well to coat all the vegetables evenly.
• Cover and refrigerate for at least 1 hour to let the flavors meld and the cabbage soften slightly.
• Give the slaw a good stir before serving.

Notes

• For extra crunch, add thinly sliced green onions or bell peppers.
• Adjust sugar based on your preferred sweetness level.
• This slaw is best served chilled and can be made a day ahead.

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Origin Awesome Pasta Salad

Pasta salads have Italian-American roots and have become a staple in American cookouts and casual gatherings. This version adds a fresh, vibrant twist with crisp vegetables and zesty dressing.

What I Love About This Recipe

The medley of textures and flavors — tender pasta, crunchy veggies, and a bright, herby dressing — makes this salad a favorite any time of year. Plus, it’s easy to customize with your favorite add-ins.

Also Read : Big Mac Crispy Rice

Awesome Pasta Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

250

kcal

Ingredients

• ⅓ cup olive oil

• 3 tablespoons red wine vinegar

• 1 tablespoon Dijon mustard

• 1 garlic clove, minced

• 1 teaspoon honey or sugar

• Salt and pepper, to taste

• 3 cups cooked pasta (rotini, penne, or farfalle)

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• ½ cup red bell pepper, diced

• ¼ cup red onion, finely chopped

• ½ cup black olives, sliced

• 1 cup mozzarella balls or cubes (optional)

• ¼ cup fresh basil, chopped

Directions

• Cook pasta according to package instructions until al dente. Drain and rinse under cold water. Set aside.
• In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, honey, salt, and pepper.
• In a large bowl, combine pasta, cherry tomatoes, cucumber, bell pepper, red onion, olives, mozzarella, and basil.
• Pour dressing over salad and toss gently to combine.
• Chill for at least 30 minutes before serving to allow flavors to meld.

Notes

• Add grilled chicken or salami for extra protein.
• Substitute fresh herbs with dried Italian seasoning if fresh isn’t availabel
  
• This salad keeps well in the fridge for up to 3 days.

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Origin World’s Best Potato Salad

Potato salad is a beloved dish in many cultures, especially popular in American cookouts. This version takes inspiration from traditional recipes, elevated with fresh herbs and a flavorful dressing.

What I Love About This Recipe

The creamy yet tangy dressing pairs perfectly with tender potatoes and crisp celery. It’s easy to make ahead and gets better as the flavors meld.

Alos Read : Hot Muffuletta Dip

World’s Best Potato Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

250

kcal

Ingredients

• 3 pounds Yukon Gold or red potatoes, peeled and cut into chunks

• 1 cup mayonnaise

• 2 tablespoons Dijon mustard

• 2 tablespoons apple cider vinegar

• 1 teaspoon sugar

• Salt and freshly ground black pepper, to taste

• 3 celery stalks, finely chopped

• 1 small red onion, finely chopped

• 3 hard-boiled eggs, chopped (optional)

• 2 tablespoons fresh dill or parsley, chopped

Directions

• Place potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until potatoes are tender but firm, about 10–12 minutes. Drain and cool slightly.
• In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper.
• Add the warm potatoes, celery, red onion, and chopped eggs (if using) to the dressing. Gently toss to coat.
• Sprinkle fresh dill or parsley and mix lightly.
• Chill in the refrigerator for at least 1 hour before serving to allow flavors to develop

Notes

• Use waxy potatoes like Yukon Gold or red potatoes for best texture.
• Adjust the amount of mustard and vinegar for your preferred tanginess.
• Add crispy bacon bits for extra flavor.

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Origin Dad’s Creamy Cucumber Salad

This type of creamy cucumber salad is a staple in American home cooking, especially popular in the Midwest and Southern states. It’s often passed down through generations as a family favorite side.

What I Love About This Recipe

The cool crunch of cucumbers paired with a rich, slightly tangy dressing makes it incredibly refreshing. It’s quick to prepare and always a hit at the dinner table.

Alos Read : Dyed Greek Red Easter Eggs

Dad’s Creamy Cucumber Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

110

kcal

Ingredients

• 3 medium cucumbers, thinly sliced

• 1 cup sour cream or Greek yogurt

• 2 tablespoons white vinegar or apple cider vinegar

• 1 tablespoon sugar

• 1 teaspoon salt

• ¼ teaspoon black pepper

• 2 tablespoons fresh dill, chopped (optional)

• 1 small red onion, thinly sliced (optional)

Directions

• In a large bowl, whisk together sour cream (or Greek yogurt), vinegar, sugar, salt, and pepper until smooth.
• Add sliced cucumbers (and red onion, if using) to the bowl and toss gently to coat all pieces evenly with the dressing.
• Sprinkle chopped fresh dill on top and stir gently.
• Cover and refrigerate for at least 30 minutes before serving to let flavors meld.

Notes

• For extra crispness, sprinkle cucumbers with salt and drain excess liquid before mixing with dressing.
• Use Greek yogurt for a lighter, tangier version.
• This salad tastes best when made a few hours ahead, allowing the flavors to develop.

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Origin One Pot Turmeric Chicken and Rice

Turmeric-infused rice dishes are common in many global cuisines, particularly in Indian and Middle Eastern cooking. The combination of turmeric, chicken, and rice is inspired by traditional dishes like Biryani and Middle Eastern Pilaf. The earthy, slightly peppery taste of turmeric complements the rich flavors of slow-cooked chicken and aromatic rice.

What I Love About This Recipe

This dish is not just delicious but also incredibly easy to make. Cooking everything in one pot means less cleanup while allowing the flavors to blend perfectly. The anti-inflammatory properties of turmeric, combined with the heartiness of chicken and rice, make it a great meal for both weeknights and special occasions. The aromatic spices create a rich, comforting dish that pairs well with yogurt or a fresh salad.

Also Read : Crockpot Buffalo Chicken Chili

One Pot Turmeric Chicken and Rice

Recipe by RecipeWikkiCourse: Indian Recipies

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

480

kcal

Ingredients

• 2 tablespoons olive oil or butter

• 500g bone-in, skin-on chicken thighs (or boneless for faster cooking)

• 1 teaspoon salt (adjust to taste)

• 1 teaspoon black pepper

• 1 teaspoon turmeric powder

• ½ teaspoon cumin powder

• ½ teaspoon coriander powder

• 1 teaspoon paprika (optional, for added depth)

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 cup basmati rice (rinsed and drained)

• 2 cups chicken broth (or water)

• ½ teaspoon garam masala (optional, for warmth)

• ½ cup peas or chopped carrots (optional)

• Juice of half a lemon

• Fresh cilantro or parsley for garnish

Directions

• Heat olive oil in a large deep skillet or pot over medium heat.
• Season chicken with salt, pepper, turmeric, cumin, coriander, and paprika.
• Sear chicken skin-side down until golden brown (about 3-4 minutes per side). Remove and set aside.
• In the same pot, sauté onions until soft, then add garlic and cook for 1 minute.
• Stir in rinsed basmati rice and toast for 1-2 minutes until fragrant.
• Pour in chicken broth and stir in garam masala. Bring to a simmer.
• Return seared chicken to the pot, skin-side up. Cover and reduce heat to low.
• Cook for 25 minutes until the rice is tender and the chicken is fully cooked.
• Remove from heat, let it rest for 5 minutes, then fluff the rice with a fork.
• Squeeze lemon juice over the top and garnish with fresh cilantro or parsley.

Notes

• Use bone-in chicken thighs for extra flavor.
• Substitute brown rice but adjust cooking time to 40-45 minutes.

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Origin Easy One Pan Ramen Chicken Alfredo

Alfredo sauce originates from Italy, traditionally made with butter, cream, and Parmesan cheese. This version takes inspiration from Japanese ramen, swapping traditional pasta for quick-cooking ramen noodles. This fusion brings together the best of both worlds—silky Alfredo sauce and the springy texture of ramen.

What I Love About This Recipe

This dish is incredibly easy, coming together in just 20 minutes. I love how the ramen absorbs the creamy Alfredo sauce, making it extra flavorful. Plus, it’s a one-pan meal, so there’s barely any cleanup. It’s a perfect budget-friendly, comforting dinner that feels indulgent without much effort.

Also Read : Rosemary Lemon Grilled Chicken

Easy One Pan Ramen Chicken Alfredo

Recipe by RecipeWikki

Servings

6

servings

Prep time

50

minutes

Cooking time

55

minutes

Calories

881

kcal

Ingredients

• 2 packs instant ramen noodles (discard seasoning packets)

• 2 tablespoons butter

• 2 cloves garlic, minced

• 1 cup cooked, shredded chicken

• 1 cup heavy cream

• ½ cup chicken broth

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon Italian seasoning

• ¾ cup grated Parmesan cheese

• ¼ teaspoon red pepper flakes (optional)

• Fresh parsley for garnish

Directions

• In a large pan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
• Stir in shredded chicken and cook for 2 minutes.
• Pour in heavy cream and chicken broth, stirring well. Season with salt, black pepper, and Italian seasoning.
• Add ramen noodles (uncooked) directly into the pan, submerging them in the sauce. Let simmer for 3-4 minutes, stirring occasionally, until the noodles are tender.
• Stir in Parmesan cheese, mixing until the sauce thickens and coats the noodles evenly.
• Sprinkle red pepper flakes if desired. Remove from heat and garnish with fresh parsley.

Notes

• Use rotisserie chicken for convenience.
• If the sauce thickens too much, add a splash of milk or broth.
• For extra flavor, mix in sautéed mushrooms or spinach.

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