Classic Cocktail Sauce is a tangy, spicy accompaniment to shrimp and seafood dishes. Quick and easy to make, this bold sauce adds the perfect zesty kick to your appetizers.
Small bowl, Spoon, Measuring Cups, Measuring Spoons
Ingrediënten
½cupketchup
2tablespoonshorseradishadjust to taste
1tablespoonfresh lemon juice
1teaspoonWorcestershire sauce
¼teaspoonhot sauceoptional, for extra spice
Pinchof salt
Instructies
In a small bowl, combine the ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce (if using), and salt.
Stir until well combined.
Taste and adjust seasoning, adding more horseradish or hot sauce if you prefer a spicier kick.
Chill in the refrigerator for 10-15 minutes before serving for the best flavor.
Notes / Tips / Wine Advice:
Serving Tip:Serve with shrimp cocktails, crab legs, or as a dipping sauce for fried seafood. You can also use it as a tangy topping for burgers or sandwiches.Wine Advice:Pair with a crisp, dry white wine like Chardonnay or Sauvignon Blanc to complement the tangy flavors of the cocktail sauce.
Tangy Red Bulgur Salad is a refreshing, healthy dish featuring red bulgur, fresh vegetables, and a zesty lemon dressing. Full of vibrant flavors and textures, it’s a perfect side dish or light meal for warm days.
Large bowl, Knife, Cutting Board, Spoon, Measuring Cups, Measuring Spoons
Ingrediënten
1cupred bulgur
2cupsboiling water
1cucumberdiced
1largetomatodiced
½red onionfinely chopped
¼cupfresh parsleychopped
¼cupfresh mintchopped
¼cupolive oil
2tablespoonslemon juice
1tablespoonred wine vinegar
1teaspoonground cumin
Salt and pepper to taste
Instructies
Place the red bulgur in a large bowl.
Pour the boiling water over the bulgur, cover, and let it sit for about 10 minutes until the water is absorbed and the bulgur is tender.
Fluff the bulgur with a fork and let it cool to room temperature.
Add the diced cucumber, tomato, red onion, parsley, and mint to the cooled bulgur.
Stir to combine.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, cumin, salt, and pepper.
Pour the dressing over the bulgur mixture and toss everything together to coat evenly.
Taste and adjust seasoning as needed.
Serve chilled or at room temperature.
Notes / Tips / Wine Advice:
Serving Tip:This salad is great on its own or paired with grilled vegetables, falafel, or pita bread for a complete meal. You can also add feta or chickpeas for extra protein.Wine Advice:Pair with a crisp, refreshing white wine like Sauvignon Blanc or a light rosé to complement the tangy, fresh flavors.
Szechuan Tofu and Vegetable Stir-Fry is a bold, spicy dish filled with crispy tofu, vibrant vegetables, and a fiery Szechuan sauce. Perfect for spice lovers, it’s a quick, satisfying meal that’s full of flavor and crunch.
Wok or large skillet, Knife, Cutting Board, Spoon, Measuring Cups, Measuring Spoons
Ingrediënten
1block14 oz firm tofu, drained and cubed
2tablespoonscornstarch
2tablespoonsvegetable oil
1red bell peppersliced
1zucchinisliced
1carrotthinly sliced
1cupsnap peastrimmed
2clovesgarlicminced
1tablespoonfresh gingergrated
3tablespoonssoy sauceor tamari for gluten-free
2tablespoonsrice vinegar
1tablespoonSzechuan peppercornsground
2tablespoonschili paste or Srirachaadjust to taste
1tablespoonhoisin sauce
1tablespoonmaple syrup or agave
2tablespoonswater
1tablespoonsesame oilfor finishing
2tablespoonsgreen onionschopped (for garnish)
1tablespoonsesame seedsoptional, for garnish
Instructies
Press the tofu to remove excess moisture, then cut it into cubes.
Coat the tofu cubes evenly with cornstarch.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
Add the tofu cubes and fry until crispy on all sides, about 5-7 minutes.
Remove tofu from the pan and set aside.
In the same wok, add the remaining tablespoon of vegetable oil.
Add the bell pepper, zucchini, carrot, and snap peas.
Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
Add the garlic and ginger to the wok and stir-fry for an additional minute, until fragrant.
In a small bowl, mix the soy sauce, rice vinegar, Szechuan peppercorns, chili paste, hoisin sauce, maple syrup, and water to make the sauce.
Pour the sauce over the vegetables in the wok, stirring to coat everything evenly.
Bring the sauce to a simmer for 1-2 minutes.
Add the crispy tofu back to the wok, gently stirring to coat the tofu in the sauce.
Drizzle the sesame oil over the stir-fry and toss everything together.
Cook for an additional minute to allow the flavors to meld.
Garnish with chopped green onions and sesame seeds, then serve immediately.
Notes / Tips / Wine Advice:
Serving Tip:Serve over steamed rice or noodles to complete the meal. You can also top with extra chili paste or fresh cilantro for added spice and flavor.Wine Advice:Pair with a crisp white wine like a Sauvignon Blanc or a slightly sweet wine like Riesling to balance the heat and spices in the dish.
Sweet and Sour Tofu with Cashews is a vibrant, flavor-packed dish featuring crispy tofu cubes, crunchy cashews, and a tangy, sweet sauce. A satisfying vegan meal that’s quick and easy to prepare, perfect for any time of year.
Wok or large skillet, Knife, Cutting Board, Spoon, Measuring Cups, Measuring Spoons
Ingrediënten
1block14 oz firm tofu, drained and cubed
¼cupcornstarch
2tablespoonsvegetable oil
½cupcashewsunsalted
1bell pepperdiced
1smalloniondiced
2clovesgarlicminced
¼cuprice vinegar
¼cupketchup
2tablespoonssoy sauceor tamari for gluten-free
2tablespoonsmaple syrup or agave
1tablespoongingergrated
Salt and pepper to taste
Instructies
Press the tofu to remove excess moisture, then cut into cubes.
Coat the tofu cubes with cornstarch, ensuring they are evenly coated.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
Add the tofu cubes and fry until golden and crispy on all sides, about 5-7 minutes.
Remove tofu from the pan and set aside.
In the same wok, add the remaining tablespoon of oil.
Add the cashews, bell pepper, and onion, and sauté for 3-4 minutes until the vegetables are tender and the cashews are lightly toasted.
Add the garlic and ginger to the wok and sauté for another minute until fragrant.
In a small bowl, mix the rice vinegar, ketchup, soy sauce, and maple syrup.
Pour the sauce over the vegetables and bring to a simmer.
Add the crispy tofu back into the wok, stirring gently to coat the tofu with the sauce.
Cook for another 2-3 minutes, allowing the sauce to thicken and coat the tofu.
Season with salt and pepper to taste, then serve hot with steamed rice or noodles.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a side of steamed jasmine rice or over a bed of noodles for a complete meal. Garnish with additional cashews and fresh cilantro for extra flavor.Wine Advice:Pair with a crisp white wine like a Sauvignon Blanc or a dry Riesling to complement the sweet and tangy flavors of the dish.
This Spiced Red Wine Pot Roast combines tender beef with rich, aromatic spices and a flavorful red wine sauce. Slow-cooked to perfection, it’s a comforting dish that’s perfect for family gatherings or special occasions, ideal for the colder months.
Large Dutch oven or roasting pan, Knife, Cutting Board, Spoon, Wooden Spoon, Tongs
Ingrediënten
3-4lbbeef chuck roast
2tablespoonsolive oil
1largeonionsliced
2clovesgarlicminced
1cupred wine
2cupsbeef broth
2tablespoonstomato paste
1tablespoonfresh thymechopped
1tablespoonfresh rosemarychopped
1cinnamon stick
2whole cloves
1teaspoonblack peppercorns
Salt to taste
4mediumpotatoespeeled and cut into chunks
4carrotspeeled and cut into chunks
Instructies
Preheat the oven to 325°F (165°C).
Heat olive oil in a large Dutch oven over medium-high heat.
Season the beef roast with salt and pepper, then sear on all sides for 4-5 minutes until browned.
Remove the roast and set aside.
Add the onion and garlic to the pot, cooking for 3-4 minutes until softened.
Stir in the red wine, beef broth, tomato paste, thyme, rosemary, cinnamon stick, cloves, and peppercorns.
Bring to a simmer.
Return the roast to the pot, placing it in the center of the liquid.
Add the potatoes and carrots around the roast.
Cover the Dutch oven and place it in the preheated oven.
Roast for 2.
5 to 3 hours, or until the meat is tender and can be easily shredded with a fork.
Remove the roast from the pot and let it rest for 10 minutes before slicing.
Serve with the vegetables and sauce from the pot.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a side of crusty bread or mashed potatoes to soak up the flavorful sauce.Wine Advice:A glass of the same red wine used in cooking, such as a Cabernet Sauvignon or Merlot, pairs perfectly with this rich and savory dish.
Rob’s Veggie Chili is a hearty and flavorful dish packed with vegetables, beans, and a rich tomato base. Perfect for chilly nights, it’s both satisfying and nutritious, making it an excellent choice for vegans, vegetarians, and anyone looking for a filling, comforting meal.
Large pot, Knife, Cutting Board, Spoon, Measuring Cups, Measuring Spoons
Ingrediënten
1tablespoonolive oil
1oniondiced
1bell pepperdiced
2clovesgarlicminced
1zucchinidiced
1cupcorn kernelsfresh or frozen
2cans14.5 oz diced tomatoes
1can15 oz kidney beans, drained and rinsed
1can15 oz black beans, drained and rinsed
1tablespoonchili powder
1teaspoonground cumin
1teaspoonsmoked paprika
½teaspoonground cinnamon
Salt and pepper to taste
2cupsvegetable broth
1tablespoonfresh cilantrochopped (for garnish)
Instructies
Heat olive oil in a large pot over medium heat.
Add the onion and bell pepper, and sauté for 5-6 minutes until softened.
Add the garlic, zucchini, and corn, and cook for another 3-4 minutes, stirring occasionally.
Stir in the chili powder, cumin, smoked paprika, cinnamon, salt, and pepper.
Cook for 1-2 minutes to allow the spices to bloom.
Add the diced tomatoes, kidney beans, black beans, and vegetable broth.
Bring the chili to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, stirring occasionally.
Taste and adjust the seasoning with more salt, pepper, or spices as needed.
Serve hot, garnished with fresh cilantro.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a side of cornbread or over rice for a filling meal. You can also top it with avocado slices or dairy-free sour cream for extra creaminess.Wine Advice:Pair with a bold red wine like Zinfandel or a light beer to complement the spice and heartiness of the chili.
This Quick Onion Pot Roast with Gravy is a flavorful, tender beef roast cooked with onions and served with a rich, savory gravy. It’s an easy-to-make comfort food perfect for a weeknight dinner or family gathering.
Large Dutch oven or roasting pan, Knife, Cutting Board, Measuring Cups, Measuring Spoons, Spoon, Wooden Spoon, Tongs
Ingrediënten
3lbbeef chuck roast
2tablespoonsolive oil
1largeonionsliced
1cupbeef broth
¼cupred wineoptional
2clovesgarlicminced
1tablespoonfresh thymechopped
1tablespoonfresh rosemarychopped
1tablespoonall-purpose flouror gluten-free flour for gluten-free version
Salt and pepper to taste
Instructies
Preheat the oven to 350°F (175°C).
Heat olive oil in a large Dutch oven over medium-high heat.
Season the beef roast with salt and pepper.
Sear the roast on all sides for 5-6 minutes, until browned.
Remove the beef roast and set aside.
Add the sliced onion and garlic to the pot and sauté for 3-4 minutes, until softened.
Stir in the beef broth and red wine (if using), scraping the bottom of the pot to release any browned bits.
Add the thyme and rosemary.
Return the beef roast to the pot, placing it on top of the onions.
Cover the Dutch oven with a lid and place it in the preheated oven.
Roast for 1 hour to 1 hour 30 minutes, or until the beef is tender and can be easily shredded with a fork.
Remove the roast from the pot and set aside.
For the gravy, place the Dutch oven on the stovetop over medium heat.
In a small bowl, mix the flour with a little water to make a slurry, then stir it into the liquid in the pot.
Bring the gravy to a simmer, stirring constantly until it thickens to your desired consistency, about 5 minutes.
Slice the roast and serve with the gravy poured over the top.
Notes / Tips / Wine Advice:
Serving Tip:Serve with mashed potatoes, roasted vegetables, or a fresh green salad for a balanced, comforting meal.Wine Advice:Pair with a full-bodied red wine such as a Cabernet Sauvignon or a Syrah to complement the rich flavors of the roast and gravy.
This Classic Beef Pot Roast with Vegetables is a tender, flavorful dish where a juicy roast is slow-cooked with carrots, potatoes, and onions, creating a hearty and satisfying meal. Perfect for a Sunday dinner or any family gathering.
Large Dutch oven or roasting pan, Knife, Cutting Board, Measuring Cups, Measuring Spoons, Wooden Spoon, Tongs
Ingrediënten
3-4lbbeef chuck roast
2tablespoonsolive oil
4carrotspeeled and cut into chunks
4potatoespeeled and cut into chunks
2onionsquartered
4clovesgarliccrushed
2cupsbeef broth
1cupred wineoptional
1tablespoonfresh thymechopped
1tablespoonfresh rosemarychopped
Salt and pepper to taste
Instructies
Preheat the oven to 325°F (165°C).
Heat olive oil in a large Dutch oven over medium-high heat.
Season the beef roast with salt and pepper, then sear it on all sides in the hot oil, about 3-4 minutes per side.
Remove the beef roast and set aside.
Add the garlic, onions, carrots, and potatoes to the Dutch oven.
Sauté for 5 minutes.
Return the beef roast to the pot, placing it on top of the vegetables.
Pour in the beef broth and red wine (if using).
Add the thyme and rosemary, then season with additional salt and pepper.
Cover the Dutch oven and place it in the preheated oven.
Roast for 2.
5 to 3 hours, or until the meat is tender and easily shreds with a fork.
Remove the roast from the pot and let it rest for 10 minutes before slicing.
Serve with the roasted vegetables and sauce from the pot.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a side of crusty bread or a green salad for a complete, comforting meal.Wine Advice:Pair this pot roast with a robust red wine like Cabernet Sauvignon or Merlot to complement the rich flavors of the beef and vegetables.
Carefully remove the outer leaves from the cabbage, then blanch the cabbage in the boiling water for 3-4 minutes until softened.
Remove the cabbage and let it cool slightly.
Reserve 8 large cabbage leaves for wrapping.
In a large bowl, mash the boiled potatoes.
Add the chopped onion, parsley, sour cream, olive oil, salt, pepper, and breadcrumbs (if using).
Mix well to combine.
Place a cabbage leaf on a flat surface.
Spoon a generous amount of the potato mixture onto the center of the leaf.
Fold the sides of the cabbage leaf over the filling and roll tightly, securing the stuffing inside.
Place the cabbage rolls seam-side down in a casserole dish.
Pour the vegetable broth over the cabbage rolls.
Cover the dish with aluminum foil and bake at 350°F (175°C) for 1 hour, or until the cabbage is tender.
Serve warm, optionally garnished with additional parsley and a dollop of sour cream.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a side of pickled vegetables or a light salad for a complete, balanced meal.Wine Advice:A light white wine such as a Grüner Veltliner or a crisp Chardonnay complements the comforting flavors of the potato-stuffed cabbage rolls.
Hungarian Paprikash Stew is a rich and comforting dish made with tender chicken, a creamy paprika-infused sauce, and hearty vegetables. This flavorful stew is a classic Hungarian recipe that’s perfect for a cozy family dinner.
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the chicken chunks and cook until browned on all sides, about 5-7 minutes.
Remove the chicken and set aside.
In the same pot, add the diced onion and garlic.
Sauté for 3-4 minutes, until softened and fragrant.
Stir in the sweet paprika, smoked paprika, cumin, black pepper, and salt.
Cook for another 1-2 minutes, allowing the spices to bloom.
Add the chicken broth and diced tomatoes to the pot, scraping any browned bits from the bottom of the pot.
Return the browned chicken to the pot.
Bring the stew to a boil, then reduce the heat to low.
Cover and simmer for 1 hour, stirring occasionally, until the chicken is tender and the flavors are well combined.
Stir in the sour cream and heavy cream, then cook for an additional 5-10 minutes, allowing the stew to thicken and become creamy.
Garnish with fresh parsley before serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a side of egg noodles, mashed potatoes, or crusty bread to soak up the flavorful sauce.Wine Advice:A medium-bodied red wine, such as a Hungarian Kékfrankos, or a dry white like Sauvignon Blanc, pairs beautifully with the rich flavors of the Paprikash Stew.
