CookDiaries

July 17, 2025

Soy-Glazed Salmon Bowls

Weeknight-ready bowl food at its best, this recipe marries saucy chunks of salmon with a fresh marinated salad made of blanched green beans and juicy cherry tomatoes. Recipe information Ingredients 1 1″ piece ginger, peeled, finely grated 1 garlic clove, finely grated ¼ cup unseasoned …

Seafood

by CookDiaries

July 16, 2025

Yogurt and Cucumber Soup

As the heat of the summer ramps up, this luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer that makes me feel like I’m taking a dip in the cold mountainous streams of northern Iran. It’s one …

Soups & Salads

by CookDiaries

July 15, 2025

Creamy Garlic Shrimp Cauliflower Rice Risotto

The creamiest, low carb, good for you risotto complete with seared prawns, garlic and wine! In less than half the time it takes to make a normal Risotto. All in one pan at the cheap cost of zero guilt!

Prep Time: 5 minutes mins
Cook Time: 5 minutes mins
Servings: 5

Ingredients

▢ 1 head large cauliflower leaves and stalk removed, chopped into florets
▢ 14 oz prawns/shrimp peeled, tails intact
▢ 2 tablespoons butter
▢ 4 cloves garlic crushed
▢ 1/2 medium lemon juiced
▢ 1 tablespoon olive oil coconut oil
▢ 1 cup cream
▢ 1/4 cup dry white wine
▢ 1/3 cup grated parmesan cheese
▢ 1/2 teaspoon salt to taste about 1-2 teaspoons
▢ 2 tablespoons parsley finely chopped
▢ 1/2 teaspoon cracked pepper
▢ Lemon wedges to serve

Instructions

In a blender (or food processor) add 1 cup of cauliflower florets at a time (working in batches) and pulse each batch quickly about 3-5 times or until the cauliflower is the same consistency of rice. Transfer to a large bowl and repeat with remaining cauliflower until all done.
Melt butter in a large pan or skillet over medium heat. Add prawns (shrimp) and sear them while stirring them occasionally until they just start to change in colour. Add garlic and lemon juice and fry for an additional minute. Add the oil and the cauliflower ‘rice’ to the pan, and fry for a few minutes until glossy and coated in all of the pan flavours. Stir through the cream, wine and cheese. Season with salt; reduce heat to low, cover the pan and cook while stirring occasionally until cauliflower is creamy and tender (about 6-8 minutes).
Serve with parsley, pepper, lemon wedges and top with additional cheese if you like.

Notes

Fresh or frozen shrimp can be used for the recipe.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Risotto

by CookDiaries

July 15, 2025

Boursin and Tomato Pasta

Easy-to-make and packed with flavor, tender tortellini coated in a creamy sauce made from roasted tomatoes, tangy cheese, caramelized garlic and fragrant basil is a mealtime favorite. Prep Time 5 minutes minsCook Time 30 minutes minsServings 8 Equipment Ingredients Instructions Nutrition Calories: 323kcalCarbohydrates: 44gProtein: 13gFat: …

Pasta

by CookDiaries

July 14, 2025

Beurre Blanc

Beurre blanc, a sauce of butter suspended in white wine, is centuries old. Also called beurre nantais, after its hometown of Nantes, France, it’s is part of a family of French butter sauces that occasionally inspire fear due to their tendency to break over high …

Simple

by CookDiaries

July 13, 2025

Red Pepper–Anchovy Toasts

Boquerones, or white anchovies, are marinated in an assertive vinegary brine. They come in a variety of containers but can usually be found in the refrigerated seafood section of many supermarkets. They have a fresher, brighter, and milder taste than the more common salt-cured, oil-packed brown anchovies.

Recipe information

Total Time30 minutes
Yield4 servings

Ingredients

½ small white onion, halved, thinly sliced

½ small red bell pepper, quartered, ribs and seeds removed, flesh sliced into thin strips

3–4 guindilla peppers or other small pickled chiles (depending on heat preference), finely chopped

1 Tbsp. sherry vinegar or red wine vinegar

½ tsp. sugar

4 Tbsp. (or more) extra-virgin olive oil, divided

Kosher salt

½ baguette, sliced on a diagonal ⅓” thick

1–2 garlic cloves

8–10 boquerones (marinated white anchovies), oil-packed anchovies, or other cured fish (from at least a 1.7-oz. container)

Preparation

Step 1
Toss ½ small white onion, halved, thinly sliced, ½ small red bell pepper, quartered, ribs and seeds removed, flesh sliced into thin strips, 3–4 guindilla peppers or other small pickled chiles (depending on heat preference), finely chopped, 1 Tbsp. sherry vinegar or red wine vinegar, ½ tsp. sugar, 2 Tbsp. extra-virgin olive oil, and a large pinch of kosher salt in a medium bowl until vegetables are coated. Taste and season with more salt if needed. Let pepper mixture sit at least 10 minutes and up to 30 minutes.
Step 2
Heat remaining 2 Tbsp. extra-virgin olive oil in a large cast-iron or stainless-steel skillet over medium. Working in batches and adding more oil if needed, cook ½ baguette, sliced on a diagonal ⅓” thick, until golden brown and crisp, about 3 minutes per side.
Step 3
Arrange bread on a platter or plates and rub one side with 1–2 garlic cloves. Place 1–2 boquerones (marinated white anchovies), oil-packed anchovies, or other cured fish (from at least a 1.7-oz. container), skin side up, on each slice, for a total of 8–10, then spoon pepper mixture over.

Appetizers

by CookDiaries

July 12, 2025

Gambas al Ajillo

A staple of tapas bars in Spain, this quick-cooking shrimp recipe could serve as a weeknight dinner all on its own serve it with a big green salad and some crusty bread. You could also go the route some choose for its Italian cousin, shrimp …

Seafood

by CookDiaries

July 11, 2025

Sheet-Pan Pomegranate Chicken With Walnut Relish

There are hundreds of weeknights in a year. That’s a lot of dinner! This dish is inspired by fesenjan, a sweet-and-sour Persian stew featuring pomegranate and walnuts. Recipe information Ingredients 1½ lb. skinless, boneless chicken thighs (about 6), patted dry 6 Tbsp. extra-virgin olive oil, …

Chicken

by CookDiaries

July 10, 2025