20 minute

Easy skillet meal featuring shrimp, pre-cooked sausage, bell peppers and zucchini. Chop your veggies first and this flavor-packed surf and turf paleo dish comes together fast!

20-Minute Shrimp & Sausage Paleo Skillet Meal Recipe

shrimp

oz of pre-cooked smoked sausage (chopped (choose your favorite))

red bell pepper

green bell pepper

yellow onion (diced)

chicken stock

zucchini (chopped)

garlic

Salt & pepper

red pepper flakes

tsp Old Bay Seasoning

Olive oil or coconut oil

parsley

Serves about 4

Heat skillet

Heat a large skillet over medium-high heat with some olive oil or coconut oil

Season shrimp

Cook shrimp

Cook shrimp about 3-4 minutes until opaque – remove from skillet and set aside

Cook onions and peppers

Cook onions and bell peppers in skillet with 2 Tbsp of olive oil or coconut oil for about 2 minutes

Add sausage and zucchini to skillet

Add sausage and zucchini to the skillet, cook another 2 minutes

Return shrimp to skillet

Put cooked shrimp back into skillet along with the garlic, and cook everything for about 1 minute

Add chicken stock

Pour chicken stock into pan and mix through to moisten everything

Season to taste

Add salt, ground pepper, and red pepper flakes to taste

Remove from heat and garnish

Remove from heat, garnish with parsley and serve hot

Crispy golden tofu (that requires no pressing!) gets drizzled with a creamy and indulgent peanut sauce, and paired alongside a refreshing, citrusy cabbage-carrot slaw. A gourmet dinner in just 20 minutes!

Crispy Tofu with Peanut Sauce and Cabbage Slaw

Earth Grown Extra-Firm Tofu

Simply Nature Avocado Oil

½ of a small green or red cabbage

carrots

lime juice

Simply Nature Organic Extra Virgin Olive Oil

sesame oil

sea salt

black pepper

Simply Nature Creamy Peanut Butter

agave nectar (or maple syrup)

soy sauce ((use tamari

water (more as needed)

Pat dry the excess water from the block of tofu. Slice the tofu widthwise into ⅓ to ½-inch thick slices (about 10 slabs on a 14-ounce block). Dab with paper towels to get rid of some excess water.

Heat the 2 tablespoons of oil in a large nonstick frying pan over medium-high heat. Once the oil is hot, add the tofu slices. Cook for 6 to 8 minutes, gently moving them around the pan as needed to coat evenly in the oil, or until the bottom is golden browned. Stand back to avoid oil sputter. Using a spatula, flip the tofu and cook for 4 to 6 minutes on the other side.

Note: I find it helpful to use a large spatula and a smaller offset spatula or butter knife to flip the tofu.

Meanwhile, make the slaw. Shred the cabbage and carrots (using a mandoline, box grater, or food processor shredding disc). Transfer the cabbage and carrots to a large bowl, and add the cilantro. In a small bowl, whisk together the olive oil, sesame oil, lime juice, ½ teaspoon sea salt, and black pepper to taste. Pour the vinaigrette on top of the slaw and toss well to coat. Add a final squeeze of lime juice or a sprinkle of salt and pepper, if needed.

Meanwhile, make the peanut sauce. Add the peanut butter to a bowl, along with the agave, lime juice, soy sauce, 1 teaspoon of sesame oil, and red pepper flakes. Whisk well to combine until smooth. Taste, adding the additional teaspoon of sesame oil, if desired. Stream in the water, a tablespoon at a time, and whisk until the sauce is pourable but still thick.

This Iceberg Lettuce dish is not your usual salad dish, it&#039;s a delicious blanched vegetable dish that reminds me of home at Bak Kut Teh shops and Dai Chow. This recipe is so easy to make and will make you fall in love with simple veggie dishes. Give this a try, and I hope you&#039;ll like it as much as my family does.

Easy Iceberg Lettuce Dish - 素蚝油玻璃生菜

Iceberg Lettuce

salt

shallots (sliced thinly)

soy sauce

vegan 'oyster' sauce

Prepare the shallot oil: Fill a small tall pot with about 3 tablespoons of oil (see notes).

Once the oil is heated, turn the heat to low-medium then add in the shallots slices.

Using a pair of chopsticks, stir while cooking to avoid shallots from getting burned.

Once the shallots start to turn slightly golden, turn off the heat.

Use a sieve to remove the shallots and strain the oil to a bowl. If you prefer to have crispy shallots, spread the cooked shallots on a sheet of parchment paper and let them dry out.

How to make Shallot Oil

Prepare the lettuce: Remove the tough core part and tear the leaves into big pieces. Wash the leaves thoroughly with cold water.

Then, fill a pot or wok with water and bring it to a rolling boil. Add a drizzle of oil and season with salt.

Blanch the iceberg lettuce for about 45 seconds or remove it as soon as they turn to a darker green. Drain out the water completely

How to Prepare the Lettuce

Plate the greens on a serving plate.

Drizzle a tablespoon or two of shallots oil then season with soy sauce and vegan &#039;oyster&#039; sauce. Top with crispy shallots and serve warm.

How to Serve

If you need another cooking method for your greens, try blanching them and serve them with a simple sauce. Today, I'm sharing two easy blanched vegetables using Iceberg Lettuce and Yu Choy. 中文食谱往下滑, 谢谢收看.

Iceberg Lettuce full recipe: https://woonheng.com/easy-iceberg-lettuce/
Yu Choy full recipe (starts at 2:05): https://woonheng.com/simple-yu-choy-sum/

Blog: https://woonheng.com
Instagram: https://www.instagram.com/woon.heng/
Pinterest: https://www.pinterest.com/woonheng/
Facebook: https://facebook.com/WoonHengKitchen/
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Iceberg Lettuce Ingredients:
- 1 head of Iceberg Lettuce
- oil for blanching
- salt for seasoning
Shallot Oil
- 2-3 shallots sliced thinly
- oil for cooking
Simple Sauce
- 1 tablespoon soy sauce
- 1 tablespoon vegan 'oyster' sauce - https://youtu.be/1t5D385E7So

生菜材料
-1个生菜
- 油
- 盐
香葱油
-2-3个红葱头切成薄片
- 油
酱
-1汤匙酱油
-1汤匙素蚝油 - https://youtu.be/1t5D385E7So

油菜材料
- 1lb 油菜 (菜心)
- 2辣椒
- 油
- 盐
酱
- 3瓣大蒜或生姜片
- 1汤匙素食蚝油 - https://youtu.be/1t5D385E7So
- ¼杯水

#lettuce #veganfood #chinesefood

2 Easy Blanched Vegetables (Lettuce and YuChoy) | 简单又美味的烫油菜

Fettuccine Alfredo for Two is the easiest date night recipe around, yet it still feels luxurious and indulgent. This version has garlic in the sauce and is super customizable with add-ins.  It says &#039;I love you&#039; in the most delicious way possible. Plus, enjoy 15 other date night recipe ideas above!

Date Night Recipes: Fettuccine Alfredo for Two

fettuccine noodles (high quality recommended)

butter

half-and-half (room temperature*)

tsp fine sea salt (more

tsp black pepper

pasta water (more depending on the sauce)

parmesan cheese

parsley (for garnish)

Fill a large stockpot with water and a generous pinch of salt. Bring to a boil and add fettuccine noodles, cooking a few minutes under package directions.

Meanwhile, in a large skillet, melt 3 tablespoons of the butter on low heat. Add the minced garlic and cook for 1-2 minutes until fragrant, stirring frequently so it doesn't burn. Keep the heat low!

Increase the heat to medium and whisk in the half-and-half; add half of the salt and pepper. Simmer for 1-2 minutes, then add 1/2 cup of the pasta water. Simmer for an additional 2-3 minutes until slightly reduced.

Add the grated parmesan cheese and the remaining butter, whisking until smooth and combined. Test the sauce for salt levels, adding more as needed.

Add the pasta into the sauce and toss to combine. Let the pasta simmer for 1-2 minutes until al dente. If the sauce is too thick (which may be the case especially if you used heavy cream), add additional pasta water 1-2 tablespoons at a time to loosen, stirring between each addition.

Serve immediately. Garnish with freshly chopped parsley as desired. 

A summer-fresh pasta filled with flavors of bright lemon, garlic, &amp; fresh basil. A beautiful dish for ripe garden tomatoes!

Fresh Tomato Pasta with Lemon & Basil

penne pasta (gluten-free if desired)

tomatoes

shallot (about 1/4 cup)

basil

lemon

olive oil (omit

Salt

Cook pasta according to package directions, leaving al dente (slightly firm, not mushy).

While pasta is cooking, finely dice shallot, mince garlic, and dice tomatoes. Add to a large bowl.

Roughly chop or chiffonade basil. Set aside.

When pasta is done cooking, drain, and immediately add to bowl. Stir.

Add lemon juice, olive oil, basil, and capers if using. (Start with 1 lemon and add more to taste if necessary.)

Toss well to combine, and salt to taste.

Great served warm, cold, or room temperature. Best if eaten within 2-3 days.

The tender meat-like texture of this black bean burger is packed with incredible flavor. Black beans are blended in a mixture of veggies, flavorful herbs, and panko breadcrumbs to create an amazing meatless burger that will impress anyone! 

Black Bean Burger

black beans

olive oil

green bell pepper (minced)

onion

jalapeño (seeded and diced)

cilantro, roughly chopped

tomato paste

garlic powder

cumin

flour

Panko crumbs

Lay the drained black beans on a paper towel to dry.

Heat a medium sized skillet or grill over medium high heat.

Add the olive oil, bell pepper, onion, and jalapeño to the skillet. Cook for 5 minutes to soften the vegetables.

Add the cooked vegetables to a food processor along with the black beans, cilantro, tomato paste, garlic powder, salt, and cumin.

Pulse the food processor to mix and combine the ingredients. Leave the mixture slightly chunky.

Add it to a bowl and stir in the flour and the Panko breadcrumbs.

Scoop out a 1/3 cup of the mixture and form it into a patties.

Cook the patties on a skillet or a grill. Cook for 5-7 minutes on each side. Patties will be crispy on the outside and warmed through the middle.

Serve warm on a bun with your favorite burger toppings.

Have you tried Mung Bean Sprouts Stir Fry? It&#039;s super delicious, simple, and only takes 15 minutes to make. The recipe is also gluten-free and easily customizable to your preference. Also check out how to store the Mung Bean Sprouts you got from the store.

Easy Mung Bean Sprouts Stir Fry - 炒豆芽

lb fresh mung bean sprouts

garlic (sliced (optional)

Thai Chilis (sliced)

salt (or more, adjust to taste)

scallions

mushroom powder (or your favorite umami seasoning)

(Optional) Prepare the mung bean sprouts by removing the ends. Wash and rinse with cold water and shake off excess water. I like to let them dry in my colander.

Heat a large non-stick wok, then add in a drizzle of oil.

When the oil is warm up, add in the salt and garlic, if using.

Sauté garlic (if using) until fragrant, then add in the chili and mung bean sprouts. Quickly toss everything together and stir-fry* until all the ingredients are incorporated.

Season with a pinch of mushrooms or umami seasoning of your choice.

Finally, fold in the chopped scallions or cilantro and serve warm.

https://www.youtube.com/watch?v=cf8PAbTswpA

Give these easy 20-minute veggies stir fry a try today! The recipe is simple, quick, and easily customizable. 中文食谱往下滑, 谢谢收看.

Bok Choy Stir-Fry, 炒奶油白菜
Full recipe instruction - https://woonheng.com/bok-choy-stir-fry/

Mung Bean Sprouts Stir-Fry, 炒豆芽 (starts at 2:16)
Full recipe instruction - https://woonheng.com/mung-bean-sprout-stir-fry/

Blog: https://woonheng.com
Instagram: https://www.instagram.com/woon.heng/
Pinterest: https://www.pinterest.com/woonheng/
Facebook: https://facebook.com/WoonHengKitchen/
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Bok Choy Stir-Fry Ingredients
- 1 lb Bok Choy or Baby Bok Choy
- 8 oz King Oyster Mushrooms sliced
- 4 slices of ginger
- water for blanching
- oil for cooking
Sauce
- 1 tablespoon vegan 'oyster' sauce - https://youtu.be/1t5D385E7So
- ½ cup water with 2 teaspoons cornstarch

Mung Bean Sprouts Stir-Fry Ingredients
- 1 lb fresh mung bean sprouts
- 2 cloves garlic sliced (optional) or check my options on my blog
- 2 Thai Chilis sliced
- ½ teaspoon salt or more, adjust to taste
- a handful of chopped scallions or cilantro
- a pinch of mushroom powder or your favorite umami seasoning
- oil for cooking
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炒奶油白菜材料
- 1磅 奶油白菜
- 8oz 杏鲍菇, 切片
- 片生姜
- 水
- 油
酱料
- 1汤匙素蚝油 - https://youtu.be/1t5D385E7So
- ½杯水和2茶匙玉米淀粉

炒豆芽材料
-1磅新鲜绿豆芽
-2瓣大蒜切成薄片
-2片辣椒
-1/2茶匙盐
-少数切碎的葱或香菜
-少数撮香菇精
- 油

Stir Fry Veggies - 2 Easy Dishes!! 简单清炒蔬菜

Creamy, cheesy parmesan pasta loaded with fresh garlic and topped with perfectly pan-seared scallops. It&#039;s a rich and indulgent 20-minute dinner for two that&#039;s perfect for date-night, and easily doubled for more.

Creamy Garlic Pasta with Pan Seared Scallops

high-quality dried spaghetti or fettuccine noodles

garlic (thinly sliced)

black pepper (to taste)

red pepper (to taste)

Tablespoon all-purpose flour

whole milk (room temperature)

vegetable stock

parmesan

(as desired)

Sea Scallops* (pat dry)

Cook pasta just under al dente according to package directions. Be sure to reserve approximately 1/2 - 1 cup pasta water. While pasta cooks, begin making the sauce and let the scallops come to room temperature.

Add 3 tablespoons butter to a large skillet over medium-low heat and let the butter melt. Add the thinly sliced garlic cloves and let cook for 2-4 minutes until garlic becomes slightly tender, being careful to not burn them. Add salt, pepper, and a dash of red pepper flakes as desired. Stir in flour until combined completely and cook for an additional minute, continuing to stir so it doesn&#39;t burn. Stir in milk and vegetable stock until combined and bring to a low simmer.

Add the just-under al dente noodles to the sauce and stir to combine. Let simmer on low for about 1-2 minutes, adding additional pasta water as needed until your desired sauce consistency is reached (I usually add about 1/3 cup). Stir in parmesan cheese until melted and remove pasta from heat. Don&#039;t forget to taste test for salt levels.

Pasta Sauce

Pat scallops dry and generously coat with salt and pepper on the tops and bottoms. As the sauce finishes cooking, heat a smaller stainless steel skillet over medium-high heat. Add the remaining 2 TBSP butter and let melt.

Once the butter is hot and slightly bubbly, add the scallops &quot;standing up&quot; on the flat edge. Let cook for approximately 1-2 minutes (depending on their size) until a golden crust forms. Flip the scallops (they should easily come up, if not, cook a little longer) and cook for another 1-2 minutes until a golden crust forms and the inside is translucent. Remove from heat and top pasta with scallops.

Optional: squeeze a lemon on top, or stir in lemon zest, for added brightness to the pasta. Garnish with fresh parsley as desired, and enjoy!

Pan-Seared Scallops

https://www.youtube.com/watch?v=IdQQm_anpOk

This creamy garlic pasta makes the perfect date-night dinner for two, or can easily be doubled for more! Spaghetti served in a decadent creamy garlic sauce topped with pan-seared brown butter scallops for a luxurious combination. It's a garlic lover's dream come true!

FULL RECIPE: https://www.forkinthekitchen.com/creamy-garlic-pasta-with-pan-seared-scallops/

Creamy Garlic Pasta with Pan-Seared Scallops

This super easy Creamy Beef and Shells recipe comes together in about 20 minutes and is perfect for those busy weeknights!

Creamy Beef and Shells Recipe

pasta shells (uncooked)

beef

red bell pepper (diced)

Italian seasoning

½ tsp black pepper

tbsp Land O Lakes® Butter

all-purpose flour

beef broth

sour cream

cheddar cheese

tbsp parsley (chopped)

Bring a large pot of salted water to a boil and cook pasta shells according to package instructions, until tender. Drain and set aside.

Meanwhile, in a large pan over medium heat, brown ground beef, red bell pepper and onion until beef is cooked through and crumbled. Drain any fat and return pan to heat.

Add in garlic, Italian seasoning, salt and pepper and stir until fragrant. Stir in Land O Lakes® Butter with Olive Oil &amp; Sea Salt until melted, then whisk in flour and cook about 1 minute, until flour is absorbed.

Gradually stir in beef broth, until mixture is slightly thickened. Stir in sour cream and mild cheddar cheese until combined, then stir in pasta shells. Garnish with parsley and enjoy!

https://www.youtube.com/watch?v=d58QpQhdE9o

20-minute vegan meals that don't sacrifice on flavor! Thank you to ALDI for sponsoring this video! Be sure to visit your local ALDI for unbeatable prices on so many plant-based groceries.  

For the printable recipes and tips on how to save time in the kitchen, head to the blog post: https://rainbowplantlife.com/20-minute-vegan-meals

🥗 Get my "Complete Guide to Salads" eBook here! Use code YOUTUBE for 50% off. https://shop.rainbowplantlife.com/products/salad-ebook

20-Minute Vegan Meals EVERYONE Should Know

Bruschetta is an easy appetizer recipe for parties and potlucks! Great for making ahead and enjoying later!

Easy Bruschetta Recipe

baguette

tbsp extra virgin olive oil

garlic (minced)

beef steak tomatoes (diced *see notes)

purple onion (diced)

basil (thinly

tbsp balsamic vinegar

Turn your oven broiler to high. Line a baking sheet with foil and place the sliced baguette pieces on. Spritz the baguette slices with olive oil cooking spray (or brush with olive oil), then sprinkle with garlic powder.

Toast bread for a minute or two, until nice and golden. Remove from oven, flip bread over and repeat the steps above.

Top 24 20 minute recipes from across the web

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Top 24 20 minute recipes from across the web

The most viewed 20 minute recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

20-Minute Shrimp & Sausage Paleo Sk...

Crispy Tofu with Peanut Sauce and C...

Easy Iceberg Lettuce Dish - 素蚝油玻璃生菜

Date Night Recipes: Fettuccine Alfr...

Fresh Tomato Pasta with Lemon & Bas...

Black Bean Burger

Easy Mung Bean Sprouts Stir Fry - 炒...

Creamy Garlic Pasta with Pan Seared...

Creamy Beef and Shells Recipe

Crispy Tofu with Peanut Sauce and C...

Easy Bruschetta Recipe

Cherry Tomato Sauce

Quick and Juicy Vegan Jackfruit Tac...

Simple Healthy Vegetable Stir Fry w...

Philly Cheesesteak Sloppy Joe Slide...

Black Garlic Chili Oil Noodles

Pan Seared Chilean Sea Bass Recipe

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Winter Chicken and Vegetable Stir-F...

Asparagus Mushroom Stir-Fry

Grinder Salad Recipe

Pad Kra Pao Recipe (Authentic Thai ...

Need A New Snack? Try This Air Frye...

The most viewed 20 minute recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine