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Category: Dinner

Konjac Noodles with Vegetables and Air Fryer Salmon
Serves: 2
Prep time: 10 minutes
Cook time: 12–15 minutes
Style: light, low-carb, air fryer dinner

🛒 Ingredients

Salmon
- 2 salmon fillets (about 120–150 g each)
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp garlic powder
Konjac Noodles & Vegetables
- 1 package konjac noodles (about 200 g, drained)
- 1 small zucchini, sliced
- 1 red bell pepper, sliced
- 1 small carrot, julienned
- 1 tbsp soy sauce (or tamari)
- 1 tsp sesame oil
- 1 tsp honey or maple syrup
- 1 clove garlic, minced
- Optional: chili flakes or fresh ginger
👩‍🍳 Instructions
1. Prepare the salmon
  Pat the salmon fillets dry. Rub with olive oil, salt, pepper, smoked paprika, and garlic powder.
2. Cook the salmon in the air fryer
  Preheat the air fryer to 180°C (356°F). Place the salmon fillets inside and cook for 8–10 minutes, until flaky and lightly golden on top. Set aside.
3. Prepare the konjac noodles
  Rinse the konjac noodles thoroughly under cold water, then drain well. This helps remove their natural aroma.
4. Cook the vegetables
  Heat a pan over medium heat. Add sesame oil and garlic, cooking briefly until fragrant. Add the zucchini, bell pepper, and carrot. Stir-fry for 3–4 minutes, until just tender but still crisp.
5. Combine noodles and sauce
  Add the drained konjac noodles to the pan along with soy sauce and honey. Toss everything together and cook for another 2–3 minutes, allowing the flavors to combine.
6. Serve
  Divide the noodles between plates and top with air fryer salmon. Sprinkle with chili flakes or fresh herbs if desired.
📝 Notes & Tips
- Konjac noodles are naturally low-carb and gluten-free.
- You can swap salmon for tofu or shrimp if preferred.
- For extra freshness, add a squeeze of lime juice before serving.
You may also like: Vodka Pasta with Creamy Tomato Sauce

Light konjac noodles with colorful vegetables and air fryer salmon
January 14, 2026
Vodka Pasta with Creamy Tomato Sauce
Serves: 4
Prep + cook time: ~25 minutes
Style: creamy, restaurant-style pasta

🛒 Ingredients
- 400 g pasta (rigatoni or penne work best)
- 2 tbsp olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- ½ cup (120 ml) vodka
- 1 cup (240 ml) heavy cream
- ½ tsp chili flakes (adjust to taste)
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ½ cup (50 g) freshly grated parmesan cheese
- Fresh basil, for serving
👩‍🍳 Instructions
1. Cook the pasta
  Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve ½ cup of pasta water, then drain.
2. Build the base
  Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for 30 seconds until fragrant.
3. Tomato paste & vodka
  Add the tomato paste and cook for 1–2 minutes, stirring constantly, until it deepens in color. Pour in the vodka and simmer for about 2 minutes, allowing the alcohol to cook off.
4. Make it creamy
  Lower the heat and stir in the cream, chili flakes, salt, and black pepper. Simmer gently for 3–4 minutes until the sauce thickens slightly.
5. Combine with pasta
  Add the drained pasta to the sauce and toss to coat. If needed, loosen the sauce with a splash of reserved pasta water.
6. Finish & serve
  Remove from heat and stir in the parmesan cheese. Serve immediately, topped with fresh basil and extra cheese if desired.
📝 Notes & Tips
- Rigatoni holds the sauce best, but penne or fusilli work well too.
- The vodka enhances the tomato flavor — it doesn’t make the dish taste alcoholic.
- For extra richness, finish with a knob of butter before serving.
You may also like: Creamy Chicken Noodle Soup

Creamy vodka pasta with rich tomato sauce and fresh basil
January 13, 2026
One-Pot Chili Mac & Cheese
Serves: 5–6
Prep + cook time: ~25 minutes
Style: easy comfort food, one pot

Ingredients

Main
- 1 tbsp olive oil
- 2 garlic cloves, finely minced
- 1 medium onion, finely diced
- 1 red bell pepper, diced
- 500 g lean ground beef
- 800 g canned crushed tomatoes
- 420 g canned red kidney beans, drained and rinsed
- 2½ cups (625 ml) beef stock (or chicken stock)
- 250 g uncooked elbow macaroni
- 200 g shredded cheese (cheddar or similar melting cheese)
- Fresh cilantro or parsley, for garnish (optional)
Seasoning
- ½ tsp cayenne pepper (adjust to taste)
- 2 tsp paprika
- 2 tsp ground cumin
- 1½ tsp onion powder
- 1 tsp dried oregano
- ½ tsp black pepper
- 1¼ tsp salt (or to taste)
Instructions
1. Heat olive oil in a large pot over medium-high heat. Add onion and garlic and cook for about 1 minute until fragrant. Stir in the bell pepper and cook another 1–2 minutes, until softened.
2. Add the ground beef and cook, breaking it up with a spoon, until browned all over.
3. Sprinkle in all the spices and stir well so the meat is evenly coated. Pour in the crushed tomatoes, stock, and kidney beans. Mix to combine.
4. Add the uncooked pasta directly to the pot. Bring everything to a gentle boil, then cover and cook for about 12 minutes, stirring once or twice, until the pasta is al dente and most of the liquid has been absorbed.
5. Turn off the heat and stir in half of the shredded cheese until the sauce becomes creamy. Taste and adjust seasoning if needed.
6. Sprinkle the remaining cheese over the top, cover the pot, and let it sit for 2 minutes until the cheese melts.
7. Serve hot, topped with fresh herbs if desired.
Notes
- Works well with other ground meats like turkey or beef-pork mix.
- Adjust cayenne for milder or spicier flavor.
- Thickens even more as it rests — perfect for leftovers.
January 13, 2026
Broccoli & Cheese Pasta — Creamy, Simple, Comfort Food

This broccoli and cheese pasta is a cozy, quick dinner idea that feels like home. Tender broccoli florets, melted cheese and perfectly cooked pasta come together in a creamy, satisfying dish. It’s simple enough for a weeknight meal but rich enough to feel special.

Prep + Cook Time

About 25–30 minutes

Servings

2–3 servings

Ingredients

200 g pasta (your choice — shells, penne, or fusilli work great)

1 medium head of broccoli, cut into small florets

1–1½ cups grated cheese (cheddar or a mix of cheddar & mozzarella)

2 tbsp butter

2 tbsp all-purpose flour

300 ml milk

½ tsp garlic powder (optional)

Salt and pepper, to taste

A pinch of chili flakes (optional)

Olive oil (optional, for finishing)

Method (Step by Step)

Cook the pasta:

Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve about ½ cup of pasta water, then drain.

Steam the broccoli:

While the pasta cooks, add the broccoli florets to the boiling water for the last 3–4 minutes of the pasta time. Drain together with the pasta.

Make the cheese sauce:

In a medium saucepan, melt the butter over medium heat. Add the flour and stir constantly for about 1 minute to form a light roux.

Slowly pour in the milk, whisking continuously until the sauce thickens. Reduce heat if needed.

Add cheese:

Once the sauce has thickened, remove from heat and add the grated cheese a handful at a time, stirring until smooth and creamy. Season with salt, pepper and garlic powder (if using).

Combine:

Add the drained pasta and broccoli to the cheese sauce, tossing gently so everything is coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

Serve:

Divide between plates or bowls, add a drizzle of olive oil and a sprinkle of chili flakes if you like a bit of heat.

Tips & Variations

For extra flavor, sauté a clove of minced garlic in olive oil before making the sauce.

Substitute half of the milk with cream for an even richer sauce.

Add cooked chicken or bacon for a protein boost.

January 12, 2026