5 Mouthwatering Media Recipes You Can't Resist Trying Now

Spicy Chickpea and Spinach Curry

If you’re looking for a hearty and healthy dish that packs a flavorful punch, then the Spicy Chickpea and Spinach Curry is something you should not miss. Chickpeas, known for their high protein and fiber content, are the star ingredient here, while spinach adds a burst of color and nutrition. This curry is not only delicious but also incredibly satisfying.

Ingredients:

• 2 cans of chickpeas, drained and rinsed
• 2 cups of fresh spinach
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 inch ginger, grated
• 1 can of diced tomatoes
• 1 tablespoon tomato paste
• 1-2 green chilies, sliced (optional for heat)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• Salt to taste
• Oil for cooking
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds.
2. Add the chopped onion, garlic, and ginger, cooking until the onions turn translucent.
3. Mix in the turmeric, coriander, and garam masala, stirring well to coat the spices with the oil.
4. Add the diced tomatoes, tomato paste, and green chilies if using. Cook until the tomatoes break down and the mixture thickens.
5. Stir in the chickpeas, ensuring they’re well coated with the spice mix. Add salt to taste.
6. Pour in enough water to create a curry-like consistency. Simmer for 15 minutes to blend the flavors.
7. Stir in the spinach and cook until it wilts. Adjust seasoning if necessary.
8. Garnish with fresh cilantro before serving.

🌶 Note: For a creamier texture, you can add a dollop of coconut milk or cream at the end of cooking.

Crispy Baked Parmesan Chicken Wings

There’s something undeniably irresistible about Crispy Baked Parmesan Chicken Wings. Whether it’s for a game day or just a craving for comfort food, these wings offer a healthy twist to traditional fried wings by baking them in the oven.

Ingredients:

• 2 lbs chicken wings, split at joints, tips discarded
• 1 cup grated Parmesan cheese
• ¹⁄₂ cup Panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ¹⁄₂ teaspoon paprika
• Salt and black pepper to taste
• Oil spray

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the Parmesan cheese, Panko breadcrumbs, garlic powder, oregano, paprika, salt, and pepper.
3. Pat the chicken wings dry with paper towels. Toss the wings in the breadcrumb mixture until well coated.
4. Arrange the wings on the baking sheet, spray lightly with oil, and bake for 40-45 minutes, turning halfway through for even cooking.
5. The wings should be crispy and golden when done. Let them rest for a few minutes before serving to retain their crispiness.

🍗 Note: If you want an extra crunch, you can double dip the wings by dipping them first in beaten egg, then in the breadcrumb mixture again before baking.

Vegan Avocado Brownies

The fusion of chocolate and avocado might sound unusual, but these Vegan Avocado Brownies are here to challenge your taste buds. Not only do they offer a rich, fudgy texture, but they’re also free from animal products, making them a delightful treat for vegans and non-vegans alike.

Ingredients:

• 2 ripe avocados, peeled and pitted
• ³⁄₄ cup sugar
• ²⁄₃ cup cocoa powder
• ¹⁄₂ cup almond milk or any plant-based milk
• ¹⁄₂ cup melted coconut oil
• 1 teaspoon vanilla extract
• ¹⁄₂ cup all-purpose flour
• ¹⁄₂ teaspoon baking powder
• ¹⁄₄ teaspoon baking soda
• ¹⁄₄ teaspoon salt
• ¹⁄₂ cup vegan chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
2. In a food processor, blend the avocados until smooth. Add sugar, cocoa, milk, coconut oil, and vanilla extract, blending until well mixed.
3. In another bowl, whisk together flour, baking powder, baking soda, and salt. Fold this dry mixture into the avocado blend. Stir in chocolate chips if using.
4. Pour the batter into the prepared pan, smoothing the top. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
5. Let the brownies cool in the pan before cutting into squares.

🥑 Note: These brownies are best when served slightly warm, as they become even more gooey and rich. Store leftovers in the fridge for up to 5 days.

One-Pot Lemon Garlic Shrimp Pasta

For those nights when you want something light yet satisfying, One-Pot Lemon Garlic Shrimp Pasta comes to the rescue. It’s easy to make, uses minimal dishes, and the citrus and garlic flavors truly elevate the dish.

Ingredients:

• 12 oz spaghetti
• 1 lb large shrimp, peeled and deveined
• 4 cloves garlic, minced
• Juice of 1 lemon
• Zest of 1 lemon
• 4 tablespoons butter
• ¹⁄₄ cup olive oil
• ¹⁄₂ cup chicken broth
• ¹⁄₂ cup heavy cream (optional for richness)
• ¹⁄₂ cup grated Parmesan cheese
• Red pepper flakes (optional for a kick)
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large pot, melt 2 tablespoons of butter with olive oil over medium heat. Add garlic and cook until fragrant.
2. Add the lemon juice, zest, and chicken broth. Bring to a simmer.
3. Stir in the spaghetti, ensuring it’s submerged in the liquid. Cook for about 7-8 minutes, stirring occasionally to prevent sticking.
4. When the pasta is nearly cooked, add the shrimp, cooking for an additional 3-4 minutes or until shrimp are pink.
5. If using, add heavy cream and Parmesan, stirring until the sauce thickens.
6. Season with salt, pepper, and red pepper flakes. If the sauce needs thinning, add more broth or cream.
7. Garnish with chopped parsley before serving.

Butternut Squash Risotto

Nothing screams comfort like a creamy Butternut Squash Risotto. This dish combines the nutty flavor of Arborio rice with the sweet, earthy tones of butternut squash, creating a luxurious meal that’s perfect for chilly evenings.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 ¹⁄₂ cups Arborio rice
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4-5 cups vegetable or chicken stock, warmed
• ¹⁄₂ cup dry white wine (optional)
• ¹⁄₂ cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Fresh sage or thyme, finely chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash with a bit of olive oil, salt, and pepper, then roast for 25-30 minutes or until tender.
2. In a large skillet or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Add onion and cook until translucent. Add garlic and cook for another minute.
3. Add the Arborio rice and stir to coat with the fat, toasting slightly for a couple of minutes.
4. If using, pour in the white wine and let it simmer until mostly absorbed.
5. Begin adding the warm stock, one ladle at a time, stirring frequently. Allow each ladleful to be mostly absorbed before adding the next. This process will take about 20-25 minutes.
6. When the rice is al dente, add the roasted butternut squash, mashing some of it to help thicken the risotto. Stir in the remaining butter and Parmesan cheese.
7. Season to taste with salt and pepper. Garnish with fresh sage or thyme before serving.

🍲 Note: Risotto requires patience, as constant stirring helps release the starches from the rice for that creamy texture. Keep an eye on the heat to prevent burning.

To wrap up our culinary journey, these recipes offer a variety of flavors to explore, from the spicy depth of curry to the sweet indulgence of avocado brownies. Each dish brings something unique to your table, whether it’s through innovative ingredients or simple, wholesome cooking techniques. Cooking at home not only allows you to customize flavors to your preference but also gives you a sense of accomplishment with every delicious bite.