This Lemon Garlic Chicken Noodle Bowl is the ultimate weeknight comfort food. Fresh lemon, creamy turmeric broth, and tender chicken come together in a cozy, one-pot dish that’s naturally gluten-free. The noodles soak up every bit of the flavourful broth, creating a creamy, juicy, satisfying mouthful. With just the right balance of zest, spice, and creaminess, it’s both refreshing and hearty. Topped with crunchy nuts, fresh herbs, and red shallots, this dish feels like a hug in a bowl—perfect for busy nights when you need something quick, easy, and delicious. Let's start cooking! The Story Behind the Recipe This recipe came about on one of those nights when I was craving a hearty noodle dish but didn’t have any of the usual Asian sauces in the pantry. All I had were a few lemons, some cream, and spices, so I decided to experiment. Originally, I planned to use wide flat rice noodles, but I only had Chang’s Potato Glass Noodles on hand. It turned out to be the best decision—these noodles absorbed the creamy, lemon-infused broth beautifully, making every bite juicy and full of flavour. Watch How to Make It 5 Easy Fuss-Free Steps to Cooking Prepare the Chicken : Coat chicken breasts in a flour, paprika, and oregano mixture. Sear in olive oil until golden on both sides. Make the Broth Base : Add garlic, turmeric, chili flakes, and spices to the pan. Stir until fragrant, then add chicken broth, honey, lemon juice, and zest. Simmer for 5 minutes. Rest the Chicken : Remove the chicken from the pan and let it rest. Add Cream and Noodles : Stir cream into the broth and bring to a boil. Add noodles and simmer for 10 minutes, stirring occasionally. Slice and Serve : Slice the chicken and serve over noodles. Garnish with nuts, sesame seeds, fresh herbs, and lemon wedges. Done in just a few easy steps, this dish is flavourful and fuss-free! Other Noodle Recipes you'll LOVE Beef Noodle Salad Bowl Creamy Chicken Curry Noodles Miso Chicken Noodle Soup Spring Roll Salad with Peanut Dressing Lemon Garlic Chicken Noodle Bowl (gluten-free) Serves:  4-6 Prep Time:  10 minutes Cook Time:  30 minutes INGREDIENTS Chicken: 2 large chicken breasts 2 tablespoons gluten-free plain flour 3 tablespoons olive oil 1 teaspoon paprika 1 teaspoon oregano Salt and pepper Noodle Broth: 6 garlic cloves, minced ½ teaspoon salt ½ teaspoon turmeric 1 teaspoon paprika 1 teaspoon oregano 2 teaspoons chili flakes 2 tablespoons honey 2 litres chicken broth* (note below the broth volume based on type of noodles) 60ml fresh lemon juice + zest of ½ a lemon 500ml fresh cream or coconut cream 2 packets (600g) Chang’s potato glass noodles*   * Note: If using noodles other than Chang’s Potato Glass Noodles, reduce the chicken broth to 1 ½ litres. Chang’s Potato Glass Noodles absorb more liquid than other noodles, requiring the full amount to soften. Flat rice noodles or similar alternatives will only need 1-1½ litres of broth for optimal results. Garnish: Lemon wedges Black sesame seeds Red shallots (thinly sliced) Crushed cashews or peanuts Coriander, parsley, or Thai basil INSTRUCTIONS 1.     Prepare the Chicken:  Combine the flour, paprika, oregano, salt, and pepper on a plate. Dredge the chicken breasts in the mixture, ensuring they are evenly coated. Heat the olive oil in a deep pan over medium heat and cook the chicken breasts for 4 minutes on each side, until golden. 2.     Build the Broth:  With the chicken still in the pan, add the garlic, salt, turmeric, paprika, oregano, and chili flakes. Sauté around the chicken for 1 minute until fragrant. Stir in the chicken broth, honey, lemon juice, and lemon zest. Bring to a boil, then reduce to a simmer. Cover and cook for 5 minutes to allow the chicken to absorb the flavours. 3.     Rest the Chicken:  Remove the chicken from the broth and set aside to rest for a few minutes before slicing. 4.     Finish the Broth and Cook the Noodles:  Add the cream to the broth and bring it to a gentle boil. Stir well, then add the noodles and simmer for 10 minutes. Remove from the heat and allow the noodles to absorb the liquid, stirring occasionally (Note: these noodles absorb a lot of liquid, the more they absorb, the juicier they become. If more liquid is needed, simply add hot water from the kettle until the desired texture is reached). 5.     Assemble the Bowls:  Divide the noodles and any broth among 4-5 bowls. Top with the sliced chicken, then garnish with thin slices of red shallots, black sesame seeds, crushed nuts, fresh herbs and lemon wedges. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube   Margaret Pahos @CreateCookShare

If you’re craving a dish that’s hearty yet light, wholesome yet indulgent, Spanakorizo – Greek Spinach Rice – is the answer. This creamy, lemon-infused pilaf is a traditional Greek recipe packed with tender spinach, fresh herbs, and fragrant basmati rice. Topped with crumbled feta for a touch of richness, it’s the ultimate vegetarian comfort food that’s ready in just 30 minutes. Whether served as a main meal or a flavorful side, Spanakorizo is versatile, satisfying, and perfect for weeknight dinners, a lovely side to any main, or leisurely lunches. Let’s dive into this simple yet delicious classic that brings Greek flavors to your table! The Story Behind the Recipe Spanakorizo – Greek Spinach Rice – was a staple in our home growing up, especially on busy evenings. My mum, a dedicated seamstress who spent countless hours at her sewing machine, would whip this up after work because it was fast, healthy, and packed with nutrition. As kids, we’d roll our eyes at the sight of it, but it always hit the table. Funny how things change – as an adult, I find myself making it all the time and loving every bite. While my mum kept it simple, feta was never part of the original. That’s a little indulgence we’ve added to make it our own. The feta transforms the dish, giving it the indulgent, familiar flavour of spanakopita without the fuss of making a pie. Watch How to Make It Tips for Perfect Spanakorizo Use Fresh Spinach : Opt for fresh spinach over frozen for the best texture and flavour. Wash thoroughly to remove any grit. Choose the Right Rice : Basmati rice works beautifully for this recipe due to its light, fluffy texture. Make sure to rinse it well to remove excess starch. Warm Your Stock : Using hot vegetable stock or chicken broth helps the rice cook evenly and absorb flavour more efficiently. Don’t Over-Stir : Once the rice and liquid are added, avoid stirring during cooking to prevent it from turning mushy. Rest the Rice : After cooking, let the dish rest, covered, for a few minutes. This allows the rice to fully absorb the flavours and steam to finish the cooking process. Add Lemon and Feta Last : A drizzle of fresh lemon juice and crumbled feta just before serving brightens the dish and adds a creamy, tangy finish. Make It Your Own : Feel free to customize! Add a handful of chopped green onions or a sprinkle of red chili flakes for extra flavor. Serve Hot or Cold : While delicious warm, Spanakorizo is equally good served at room temperature or chilled, making it perfect for meal prep or picnics. Pair It Up : Serve as a main dish with a side of crusty bread and olives, or enjoy it as a side to grilled chicken, fish, or lamb. Storage : Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of stock or water to bring it back to life. Meal Prep Tips for Spanakorizo Make Ahead : Spanakorizo is perfect for meal prep because it stores well and tastes even better the next day as the flavours meld. Double the Batch : Cook a larger portion to save time later. It can be divided into individual servings for lunches or dinners throughout the week. What to Serve with Spanakorizo Roasted Lamb Pieces in a Pocket Roasted Boneless Leg of Lamb Juicy Beef Kafta Lemon Garlic Chicken One-Pan Lamb Cutlets Halloumi Greek Spinach Rice with Feta (Spanakorizo) Serves 2-3 as a main Prep: 10 minutes Cook: 20 minutes INGREDIENTS Spanakorizo: 1 large brown onion, diced 1 leek, outer leaves removed, quartered lengthwise and finely chopped 1 bunch (300g) English spinach, washed and roughly chopped ¼ cup fresh dill, finely chopped ¼ cup parsley, finely chopped ¼ cup extra virgin olive oil 1 cup basmati rice, rinsed 2 ½ cups vegetable stock or chicken broth, heated 1 teaspoon sea salt ½ teaspoon freshly ground black pepper Garnish: Extra virgin olive oil Fresh lemon juice Feta cheese, crumbled (approx. 150g) - dairy free optional INSTRUCTIONS Sauté the Aromatics:  In a large pot, heat the olive oil over medium heat. Add the onion and leek, and sauté until softened and translucent, about 3-4 minutes. Wilt the Spinach:  Add the spinach to the pot and cook for a few minutes until wilted, stirring occasionally to combine with the onion and leek. Add Rice and Seasonings:  Stir in the rice, parsley, dill, salt, and pepper. Pour in the hot vegetable stock or chicken broth and stir well to combine. Cook Without Stirring: Reduce the heat to low, cover the pot, and let it simmer gently for about 15 minutes, or until most of the liquid is absorbed. Avoid stirring during this time, as it will help the rice cook evenly. Rest and Fluff:  Once cooked, turn off the heat and let the rice rest, covered, for 5 minutes. Remove the lid and fluff the rice with a fork. Serve and Garnish:  Before serving, add an extra drizzle of olive oil, a very good squeeze of fresh lemon juice and spread the crumbled feta. Divide and serve in shallow bowls. Enjoy hot, at room temperature or even cold out of the fridge. This dish can be enjoyed as a main meal or as a flavourful side. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube Margaret Pahos @CreateCookShare

If you love the creamy, comforting flavours of Marry Me Chicken, then this gluten-free Creamy Tuscan Chicken and Rice recipe is the one-pan meal you've been waiting for. Packed with the rich flavours of semi-sun-dried tomatoes, spinach, and parmesan, it's a perfect dinner meal and ideal for meal prepping - simple, low-effort, and easy to clean up. Tender chicken and fluffy rice cooked in a smooth sauce create a hearty, nutritious dish that's ready in only 30 minutes. Let's get cooking! The Story Behind the Recipe This recipe was inspired by the viral Marry Me Chicken, but I wanted to swap out pasta for rice, giving it a heartier, gluten-free twist. Rice works beautifully here, soaking up all the creamy, flavourful sauce while adding its own comforting texture. I’ve always loved the bold, tangy flavours of sun-dried tomatoes, and pairing them with spinach, cream, and parmesan cheese creates one of the most heavenly combinations. It’s a dish that’s both comforting and elegant, perfect for an easy weeknight dinner or meal prep. Watch How to Make It Helpful Tips and Substitutions Searing the Chicken: Sear the chicken until golden brown for maximum flavour. Don’t overcrowd the pan, as this can cause steaming instead of browning. Deglazing the Pan: After cooking the chicken, scrape the brown bits off the pan when you sauté the onions. These add incredible depth to the dish. Rinse the Rice: Rinse basmati rice to remove excess starch. This keeps it light and fluffy rather than clumpy. Avoid Overcooking : Check the rice for doneness around the 10-minute mark. Overcooking can lead to mushy rice. Sun-Dried Tomatoes Substitute: Swap semi-sun-dried tomatoes for fresh grape or cherry tomatoes, halved. Roast them lightly in the pan for added sweetness. Dairy-Free Option: Replace cream with coconut milk or a creamy almond alternative. For parmesan, use a vegan cheese or nutritional yeast. Protein Variations: Substitute chicken thighs with chicken breast, turkey, or even prawns. For a vegetarian option, use firm tofu or chickpeas for added protein. Extra Veggies: Add mushrooms, zucchini, or bell peppers for more colour and nutrients. Make It Spicy: Add a pinch of chili flakes or diced chili for a subtle kick. Meal Prepping For meal prep, divide the cooked dish into airtight containers while still slightly warm to lock in moisture. Store in the fridge for up to 4 days or freeze for up to a month. When reheating, add a splash of broth or water to maintain the creamy texture. This dish is perfect for make-ahead lunches or dinners. Other Easy Dinner Recipes you'll Love Stovetop Chicken Pot Pie with Puff Pastry Dippers 20-minute Satay Chicken Lemon and Basil Gnocchi Baked Feta Pasta with Spinach and Pine Nuts Ravioli Piccata Creamy Tuscan Chicken and Rice (gluten-free) Serves: 4 Prep Time: 5 minutes Cook Time: 25 minutes INGREDIENTS Chicken: 4-5 chicken thigh fillets 3 tablespoons olive oil 1 tablespoon Italian herbs 1 teaspoon smoked paprika 1 teaspoon garlic powder 1 teaspoon salt ½ teaspoon pepper Rice: 1 ½ cups basmati rice, rinsed 1 onion, diced ¾ cup (150g) semi-sun-dried tomatoes 3 cups (120g) baby spinach 1 teaspoon sea salt 300ml fresh cream or 270ml coconut milk 600ml chicken or vegetable broth ¼ cup parmesan cheese Garnish: Basil Lemon juice Parmesan cheese INSTRUCTIONS Prepare the Chicken: Heat the olive oil in a wide pan over medium heat. Add the chicken fillets and sear for about 3 minutes per side until golden brown. Season the chicken directly in the pan with Italian herbs, sea salt, paprika, garlic powder, and pepper. Once golden, remove the chicken from the pan and set it aside on a plate. Prepare the Rice: In the same pan, sauté the onion with the sea salt for about 2 minutes until softened. Stir in the semi-sun-dried tomatoes and cook for another minute. Add the rice and stir to coat it in the flavourful mixture. Add the Broth and Cream: Pour in the chicken broth and cream (or coconut milk). Bring the mixture to a boil, stirring to combine. Once boiling, add the spinach at this point and gently stir it through until it starts to wilt. Nestle the chicken fillets back into the pan and sprinkle over the parmesan cheese. Cook: Cover the pan with a lid, reduce the heat to a low simmer, and cook for 10 minutes or until the rice is tender and the liquid has been absorbed. Check occasionally to ensure the rice doesn’t stick to the bottom of the pan. Garnish and Serve: Once done, remove from heat and allow to sit for 5 minutes, then garnish with fresh basil, a good squeeze of lemon juice, and extra parmesan cheese. Serve and enjoy! Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube    Margaret Pahos @CreateCookShare

This Baked Feta Pasta with Spinach and Pine Nuts is a must-try for an easy, fuss-free weeknight meal. Bursting with juicy cherry tomatoes, creamy feta, and toasted pine nuts, it’s practically hands-off and let the oven work its magic with just a few simple ingredients! Plus, it’s gluten-free and cooked in less than 30 minutes. The flavours are so irresistible, that you'll find yourself reaching for another forkful every time! Let's get started! I'm Late to the Party but this is my Spin on the Viral Baked Feta Pasta I know I’m late to the party with the viral Baked Feta Pasta, but after hearing my brother rave about it, I finally gave in and made it myself. Although I'm not usually one for trendy dishes, this is one I can fully support! I can’t believe I waited so long to try it because now, I’m completely hooked. My take on this dish sticks to the original concept, with a few of my favourite additions—think roasted garlic, spinach, crunchy pine nuts, and gluten-free pasta paired with an aromatic herb blend that fills the kitchen with the irresistible scent of a pizza oven. It's amazing how a handful of simple ingredients can create such a deliciously addictive meal. One bite, and you’ll see why everyone went crazy for it! Watch How to Make It Helpful Tips Use high-quality feta.  Opt for a block of feta in brine for the best flavor and creaminess, as pre-crumbled feta can be drier and less flavorful. Also, for best flavour, use a medium to firm Greek feta made from sheep’s or goat's milk. Avoid cow’s milk feta, as it tends to be crumbly and more acidic. Don’t skimp on the olive oil.  A good amount of olive oil helps create a rich, silky sauce. Use extra virgin olive oil for the best taste. Toss your pasta right away.  For a smooth and creamy sauce, mix the hot pasta into the baked feta and tomatoes immediately after draining. Reserve pasta water.  Adding a splash of the starchy pasta water will help the sauce cling to the noodles and give it a glossy finish. Toast the pine nuts carefully.  Pine nuts toast quickly, so keep an eye on them as they can burn in seconds. A light golden color is perfect. Variations Use any gluten-free pasta you have on hand.  Rigatoni, spaghetti, penne, bow tie, or fettuccini all work beautifully. Add a protein boost.  Mix in cooked chicken, mince beef, Italian sausage, or mince chicken at the end for extra flavour and heartiness. Swap the spinach for another veggie.  Asparagus, broccoli, or zucchini are great alternatives. Just adjust the cooking time accordingly. Lower the carbs.  Try the dish with zucchini noodles or roasted spaghetti squash for a lighter option. Change up the cheese.  Feta is the star here, but you could easily substitute with cream cheese or goat cheese for a creamier twist. Make it dairy-free.  Try using dairy-free feta or a plant-based cheese for a vegan version of this dish. Add some crunch.  Top with toasted gluten-free breadcrumbs for a satisfying texture contrast. More easy recipes you'll LOVE Ravioli Piccata with Pine Nuts Spaghetti with Cashew Basil Pesto and Semi-Sun Dried Tomatoes 2-ingredient Fresh Gluten-Free Pasta Za'atar Ravioli Pasta Salad Creamy Mushroom Pasta Crispy Gnocchi Bake Baked Feta Pasta with Spinach and Pine Nuts, gluten-free Serves: 4 Prep Time: 10 minutes Cook Time: 20 minutes INGREDIENTS 400-500g gluten-free pasta (shape of your choice) 250g baby spinach 400g (2 punnets) cherry or grape tomatoes 250g block feta cheese 4 cloves garlic, thinly sliced 6 tablespoons extra virgin olive oil 2 tablespoons pine nuts 2 tablespoons parmesan cheese ½ cup reserved pasta water Spices 1 teaspoon dried oregano 1 teaspoon dried thyme 1½ teaspoons dried basil ½ teaspoon dried chili flakes or powder Sea salt and pepper INSTRUCTIONS Preheat Oven : Heat your oven to 200°C. Prep the Vegetables : In a 35x25cm baking dish, spread out the baby spinach and tomatoes. Drizzle with 2 tbsp of olive oil, season with salt and pepper, and give everything a good stir. Add Feta and Garlic : Place the block of feta in the centre of the dish. Scatter the garlic slices over the spinach and tomatoes. Drizzle the remaining 4 tbsp of olive oil over the feta and season it with oregano, thyme, basil, and chili flakes. Add extra salt and pepper to taste. Bake : Bake for 20 minutes, until the feta is golden and tomatoes are soft and bursting. Toast Pine Nuts & Cook Pasta : While the feta bakes, toast the pine nuts in a dry pan for a couple of minutes until lightly golden. Set aside. Then, cook the pasta according to the package instructions. Reserve ½ cup of pasta water before draining. Create the Sauce : Remove the baking dish from the oven. Use a spoon to smash the tomatoes and feta, mixing everything into a creamy sauce. Stir in the cooked pasta, adding a bit of the reserved pasta water for a silky texture. Adjust seasoning if needed. Serve : Top with toasted pine nuts and grated parmesan. Enjoy as is or serve with your favourite protein or a fresh salad on the side. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube    Margaret Pahos @CreateCookShare

With a delicious twist on traditional Italian flavours, this one-pot Ravioli Piccata combines savoury ravioli with a zesty lemony piccata sauce. This gluten-free ravioli, filled with tender beef, perfectly balances comfort and elegance and can be ready in just 20 minutes. This meal is about simple comfort food that tastes delicious and saves you time at the end of a busy day. Let's get started! What is Ravioli Piccata? Ravioli Piccata? It might sound new, but it's a twist on a classic! Usually, piccata features meat like chicken or veal, coated and seared, then drizzled in a lemony caper sauce. Now, swap the meat for your favorite stuffed ravioli, and you’ve got Ravioli Piccata! This tangy, bright dish is a crowd-pleaser, and even better—it comes together in no time. Why have pasta on the side when it can be the star? It’s a fun and flavourful way to switch up your dinner routine! Watch How to Make It Helpful Tips for making Ravioli Piccata Toast the Pine Nuts First : Toasting pine nuts enhances their flavour. Do this first, so they’re ready to sprinkle on top for a crunchy finish. Don’t Overcook the Ravioli : Gluten-free ravioli can quickly become mushy. Keep a close eye while boiling to ensure they’re tender but firm. Adjust the Sauce : If the sauce feels too thick, add a splash of broth to loosen it up. Too thin? Don't worry, the pasta will absorb the sauce. Dairy-Free Option : Coconut cream works beautifully if you need a dairy-free version, adding creaminess without overpowering the lemony tang. Capers vs. Caperberries : Both work, but caperberries are larger and slightly milder. Pick whichever you prefer for the sauce. Other Pasta Recipes you'll LOVE Za'atar Ravioli Pasta Salad Creamy Ravioli Soup One Pot Creamy Lasagna Spaghetti Marinara in Coconut Milk Ravioli Piccata with Pine Nuts, gluten-free Prep Time: 5 minutes Cook Time: 15 minutes Serves: 4 INGREDIENTS 2 x 280g packets gluten-free ravioli, beef 500ml chicken or beef broth OR (1 tablespoon Chicken Bone Broth Concentrate dissolved in 500ml boiling water) 200ml fresh cream (or coconut cream for a dairy-free option) 3 tablespoons capers or caperberries 3 fresh garlic cloves, minced 3 tablespoons lemon juice 2 tablespoons extra virgin olive oil 2 tablespoons lemon zest 2 teaspoons dried oregano 3 tablespoons pine nuts ½  cup fresh basil leaves                    ¼ cup parmesan cheese + extra Sea salt and pepper, to taste INSTRUCTIONS Toast the pine nuts: In a large pot, toast the pine nuts over medium heat for 2 minutes, stirring constantly until they turn golden brown and fragrant. Remove from the pot and set aside for later. Sauté the capers, garlic, and lemon zest:  In the same pot, heat the extra virgin olive oil over high heat. Add the capers and cook for a minute, stirring occasionally. Then, add the minced garlic, lemon zest, and dried oregano, cooking for an additional minute until fragrant. Add broth and seasonings:  Pour in the broth, lemon juice, sea salt, and pepper. Bring the mixture to a gentle boil. Cook the ravioli:  Add the gluten-free ravioli to the pot. The ravioli should be mostly submerged, but not fully in the broth, so you may need to stir frequently to prevent sticking. For refrigerated tortellini, cook for 5 minutes; for frozen ravioli, cook for 8 or more minutes, until they are just tender. Incorporate the cream:  Once the ravioli is cooked, pour in and stir through the fresh cream (or coconut cream) and allow to gently heat up for a couple of minutes, then remove from the heat. Finish and serve:  Fold in the fresh basil leaves and gently stir through the parmesan cheese. Adjust the seasoning with more salt if needed and top each serving with the toasted pine nuts and, if desired, more finely grated parmesan cheese. Enjoy! Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube    Margaret Pahos @CreateCookShare

From Japan comes this delicious gluten-free Okonomiyaki, which is a Japanese Savoury Pancake. It combines fresh vegetables, in a crispy gluten-free batter and is topped with okonomiyaki sauce, Kewpie mayonnaise, seaweed flakes, and my personal twist, everything bagel seasoning. Though this version may not be traditionally authentic, it is an easy twist that is healthy and simple, and the perfect quick dinner option. Let's make it! What is Okonomiyaki? Okonomiyaki is a Japanese Savoury Pancake, that is sometimes called a 'Japanese pizza or frittata'. If I had to say, it is closest to a combination of a pancake and a frittata. Traditionally, okonomiyaki combines wheat flour, mountain yam, eggs, tempura scraps, dashi, cabbage, pork or prawns and is then fried on both sides till crispy, in the shape of a pancake. Finally, it is topped with okonomiyaki sauce, kewpie mayonnaise and bonito flakes. This gluten-free version has many of the flavours without the gluten and best of all, using ingredients you will be able to source from your home pantry or refrigerator. Watch How to Make It Why I love this recipe and you will too! This gluten-free Okonomiyaki Japanese Savoury Pancake, is my favourite Japanese recipe ever! It is healthy, so simple and easy, comes together pretty quickly and is so much fun to eat. Best of all, for a gluten-free recipe, the batter is super easy to prepare, it cooks perfectly and the delicious mixture of toppings is the icing on the cake! I'm sure you will be as addicted as we are, in fact, my daughter eats a whole pancake to herself, and trust me each one is pretty big, and that's saying something. What I love most is that the vegetables are interchangeable , so you can use any vegetables from your refrigerator drawer and cook them as part of this savoury pancake. Simply make sure you slice them the same size, so they are able to cook evenly. Making Okonomiyaki in only 6 STEPS Combine the Okonomiyaki Sauce Combine and Whisk the Batter Ingredients Slice all the Vegetables Combine the Batter and Vegetables Fry the Okonomiyaki Pancakes Top with Sauces and Seasonings Other Asian-Inspired Recipes 15-minute Chicken Satay Thai Basil Chicken Butter Chicken with Cashews Kung Pao Cauliflower Portobello Mushroom Steaks in Hoisin Sauce Okonomiyaki Japanese Savoury Pancake, gluten-free Makes 2 x 22cm Prep: 15 minutes Cook: 12 minutes for each pancake INGREDIENTS Gluten-Free Batter: 180g (1 ¼ cup) Well & Good gluten-free self-raising flour 250ml vegetable stock, cold 2 medium eggs Vegetables: 4 tablespoons light olive oil 300g (3 cups) green cabbage, finely shredded 100g (1 cup) shitake mushrooms, sliced thin 100g (1 cup) carrot, shredded 2 spring onions, finely sliced ½ teaspoon sea salt ½ teaspoon pepper Garnish: Okonomiyaki Sauce* Kewpie Mayonnaise Everything Bagel Seasoning, gluten-free Seaweed Snack Sheets, crushed (or seaweed flakes) Sushi Pickled Ginger *Okonomiyaki Sauce: 4 tablespoons tomato sauce, gluten-free 2 tablespoons oyster sauce, gluten-free (I used Chang's as their sauces range is gluten-free) 1 tablespoon tamari soy sauce, gluten-free INSTRUCTIONS 1. Combine the sauce: In a bowl, combine the Okonomiyaki sauce and set aside. 2. Make the batter: In a separate very large bowl, whisk together the ingredients for the gluten-free batter until smooth. Set aside to rest for 15 minutes. (if too thick, add some water) 3. Slice the vegetables and combine with the batter: In the meantime, finely slice and shred all the vegetables including the cabbage, mushrooms, carrot, and green onions. Place the vegetables into the bowl with the batter and stir to combine well, making sure the batter is evenly distributed. Season with sea salt and pepper. 4. Fry the pancakes: Heat half the olive oil in a non-stick 20-22cm frying pan and add half the vegetable mixture. Press down with the back of a spoon so it fills the pan in an even and flat layer. Leave it to fry for 6 minutes over medium heat or until set and golden. Carefully flip the pancake over and cook for a further 6 more minutes. 5. Assemble and serve: Place onto a large plate and drizzle with Okonomiyaki sauce, Kewpie mayonnaise, seaweed flakes, everything bagel seasoning, and sushi pickled ginger. Slice and serve. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography by Margaret Pahos for @CreateCookShare

This gluten-free stovetop Chicken Pot Pie with Puff Pastry Dippers brings all the cozy flavors of the classic dish but is made quicker and easier. In 30 minutes, you’ll have tender chicken, creamy mushroom sauce, and a mix of veggies, all topped with flaky, golden puff pastry. It’s a fun, hands-on twist—scoop up the creamy filling with crisp pastry dippers or fill each pastry triangle with a spoonful of the hearty mix. Perfect for a quick weeknight meal or a comforting dinner that everyone will love. Story Behind the Recipe This recipe came to life on a chilly weeknight when I was craving the warmth of a classic chicken pot pie but didn’t have the time for a full oven-baked version. I started experimenting on the stovetop, simplifying steps and cooking everything in one pot to save time. The puff pastry dippers were an afterthought—something quick and crunchy that could bring the feel of a traditional pot pie topping but be easy to share and dip. When I saw my family tearing the pastry triangles and filling them with creamy chicken, I knew this playful twist had to be shared. It’s cozy, fun, and a little messy, making it the perfect comfort food with a bit of a twist! Watch How to Make It Helpful Tips Customize the Veggies : Feel free to add or swap out any veggies you love! Fresh veggies work well if you have them, or try adding diced potatoes for extra heartiness. Get Creative with Puff Pastry Shapes : Try cutting the gluten-free puff pastry into different shapes like squares or circles for variety. They’ll add a playful touch to the presentation. Make It Dairy-Free : If you prefer a dairy-free option, coconut cream works wonderfully here and adds a subtle, unique flavour to the filling (I tested it and personally prefer it!) Let It Rest : If you have time, let the filling sit for 10 minutes after cooking—this helps it thicken and makes it easier to scoop with the pastry. Freeze for Later : Make extra filling and freeze it in portions. You can reheat it for a quick, comforting meal anytime. If you try this stovetop chicken pot pie recipe, we hope you enjoy the warm, comforting flavours and the fun of those flaky puff pastry dippers. It’s a dish we love for its cozy, satisfying feel and easy, hands-on twist—perfect for sharing with family and friends. Other Quick Dinner Recipes you'll LOVE Chilli Con Carne Rice Bowl Honey Garlic Lamb with Pickled Cucumber Baked Feta Pasta with Spinach and Pine Nuts Ravioli Piccata Creamy Chicken Curry Noodles Stovetop Chicken Pot Pie with Puff Pastry Dippers (gluten-free) Serves:  4-5 Prep Time:  10 minutes Cook Time:  25 minutes INGREDIENTS Puff Pastry Dippers: 3-4 frozen puff pastry sheets, thawed 1 small egg, whisked   Chicken Pot Pie: 2 tablespoons olive oil 1kg chicken thigh fillets, diced 1 large brown onion, diced 450g creamy mushroom soup ( Dari's Creamy Mushroom Soup OR Australian Organic is gluten-free) 125ml fresh cream or coconut cream 400g frozen carrots, corn, and peas ½ cup fresh parsley, chopped 2 tablespoons fresh thyme leaves (dried optional) Zest of 1 lemon 2 tablespoons lemon juice Generous seasoning of salt and pepper INSTRUCTIONS Cook the Chicken Filling:  Heat the olive oil in a wide pot over high heat. Add the diced chicken, season with salt and pepper, and cook for about 5 minutes stirring occasionally. Add the diced onion and cook for an additional 3 minutes. Make the Creamy Filling:  Add the cream of mushroom soup, frozen vegetables, and thyme leaves to the pan. Simmer for 8-10 minutes, stirring occasionally. In the last 2 minutes, stir in the cream, lemon zest, and lemon juice. In the meantime, prepare the pastry. Prepare the Puff Pastry Dippers:  Preheat the oven to 200°C (fan-forced). Cut the puff pastry sheets into rough triangles and place them on a lined baking tray. Lightly brush with egg wash and bake for 12-15 minutes or until golden. Serve:  Remove the creamy chicken filling from the heat, stir through the parsley and let the dish rest for 5 minutes. Arrange the puff pastry triangles over the filling to mimic a classic pot pie topping, creating a visually traditional presentation. Place any extra pastry dippers around the dish for serving—they’re ideal for scooping up the rich, creamy filling and add a satisfying crunch with each bite. Make it fun:  Gently take a puff pastry triangle and locate the edge where the layers are visible. Using your fingers, carefully pry open the middle seam to reveal a hollow centre, creating a pocket. Spoon in the creamy chicken pot pie filling, being careful not to overfill to avoid spillage. Eat with your hands like a cheese triangle – it might get messy, but it's fun and delicious! Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube    Recipe and Photography Margaret Pahos @CreateCookShare

Give this delicious Sweet and Sour Chicken Tray Bake with pineapple a try – it's incredibly tasty and simple to prepare! You won't be stuck in the kitchen for long, yet the outcome is undeniably delicious. The balance of the sweet and sour sauce complements the tender chicken and crunchy vegetables perfectly. Moreover, it's both gluten-free and dairy-free. Enjoy it by itself or alongside some steamed rice, a sprinkle of sesame seeds, and you're good to go. Let's get started! This Asian-Inspired Tray Bake is one of my personal favourites. It's slightly sticky, slightly sweet and slightly sour, and just a little bit of everything all in one. The Challenge! Finding gluten-free options for sweet and sour chicken at restaurants can be quite a challenge, so I decided to create a solution for us to savor. Not only does this homemade version provide a gluten-free alternative, but it's also a healthier and more flavorful option compared to takeout. By opting for baking instead of frying, the unique flavors of the dish really shine through. While it might not stick to tradition, this sweet and sour chicken is undeniably delicious, making it a fantastic choice for families, health-conscious individuals, and those in need of a quick dinner fix. Its unconventional approach doesn't compromise on taste, but it still tastes delicious and has something for everyone to enjoy. Watch How to Make It Why you'll love this Sweet and Sour Chicken Tray Bake Quick and Easy: With just 10 minutes of prep and 20 minutes of cooking time, it's a hassle-free recipe perfect for those busy days. Gluten-Free: A great option for those seeking gluten-free meals, ensuring everyone can enjoy a delicious dinner without worries. Healthy Twist: Baking instead of frying not only makes it a healthier choice but also allows the flavors to stand out, creating a tasty and wholesome meal. Deliciously Balanced Sauce: The sweet and sour sauce, crafted with pineapple juice, Tamari soy sauce, apple cider vinegar, honey, and tomato paste, strikes the perfect balance of flavors. Family-Friendly: With its crowd-pleasing taste and easy preparation, it's a fantastic option for family dinners or when you need a quick yet satisfying meal. Helpful Tips Preparation Efficiency: To streamline the cooking process, ensure all ingredients are chopped and ready before starting. This makes assembling the tray bake quicker. Uniform Size: Dice chicken into uniform sizes to ensure even cooking. Slice the baby bok choy in half so that it does not overcook, and keep the broccoli, capsicum, and onions the same sizes to ensure even cooking. All diced pieces are approximately 4cm diced. Distribution of Sauce: When drizzling the sauce over the chicken and vegetables, aim for 2/3 of the sauce to cover the chicken and only 1/3 to cover the vegetables. Less sauce allows the vegetables to crisp up. Adjust Baking Time: If you prefer crispier vegetables or a more caramelized finish, you can adjust the baking time accordingly. Keep an eye on the oven to prevent overcooking. Meal Prepping This Sweet and Sour Chicken Tray Bake is a fantastic choice for meal prep for several reasons: Efficiency: The recipe is designed for simplicity with just 10-15 minutes of prep, making it convenient to prepare in bulk for multiple meals. Batch Cooking: You can easily scale up the quantities to prepare larger portions, ensuring you have several ready-made meals for the week. Easy Reheating: Baked dishes often reheat well without compromising flavor or texture, making it a practical option for leftovers. Freezer-Friendly: The components of this dish, including the sweet and sour sauce, chicken, and vegetables, are suitable for freezing. You can portion them into containers for future use, saving time on busy days. Reduced Cleanup: Using a single tray for baking minimizes the number of dishes, making cleanup a breeze and saving valuable time during meal prep sessions. What to serve with this Sweet and Sour Chicken Stovetop Rice Quinoa Cauliflower with Sweet Thai Seasoned Sauce Other Asian-Inspired Recipes Spring Roll Salad with Peanut Dressing Asian Marinated Beef Bowl Butter Chicken with Cashews 15-minute Satay Chicken Thai Basil Chicken Sweet and Sour Chicken Tray Bake, gluten-free   Serves 4 Prep 10 Cook 25 INGREDIENTS  Chicken and Vegetables: 4 large (6 small) chicken thigh fillets, diced into 4cm cubed 1 large brown onion, diced into large chunks 1 red capsicum, diced into large chunks 1 broccoli, cut into florets 4 baby Bok choy, sliced in half 430g can pineapple chunks in juice, drained (juice kept for sauce) 2 tablespoons olive oil 1 teaspoon sea salt ½ teaspoon pepper   Sweet and Sour Sauce: 160ml (2/3 cup) pineapple juice from canned pineapple 2 tablespoons Tamari Soy Sauce 2 tablespoons light olive oil 2 tablespoons apple cider vinegar 2 heaped tablespoons of honey 1 tablespoon tomato paste 1 tablespoon arrowroot starch or corn flour Garnish: Sesame seeds Green onions, thinly sliced   Optional to serve with: Stovetop Rice Quinoa Cauliflower Rice Vermicelli Noodles On it's own INSTRUCTIONS  1. Prepare the sauce:  In a small pot add the pineapple juice and apple cider vinegar along with the arrowroot or corn flour. Whisk to make a slurry and once combined add all the remaining ingredients, including Tamari, olive oil, tomato paste, and honey. Place onto high heat and bring to a boil. Once it starts to thicken, remove from the heat and set aside. 2. Preheat the oven:  Preheat the oven to 220°C fan forced / 240°C conventional oven / 374°F and line a large tray with baking paper. 3. Prepare the chicken:  Spread the diced chicken onto one side of the baking tray, drizzle over a tablespoon of olive oil, and season with salt and pepper. Place into the oven for 5 minutes and in the meantime dice and slice the vegetables. 4. Prepare the vegetables:  Slice and dice all the vegetables and add them to the tray with the chicken. Drizzle a tablespoon of olive oil over the vegetables and season with sea salt and pepper. Pour the sweet and sour sauce over the chicken and vegetables, and gently toss to combine. 5. Bake:  Place the tray back into the oven and bake for a further 20 minutes or until the chicken is cooked and the vegetables begin to colour. 6. Serve:  Once cooked, divide between bowls and top with sesame seeds and/or green onions. Serve on its own or with your favourite side.   OPTIONAL Whilst the chicken and vegetables are baking, it is the ideal time to prepare either the: 1.     stovetop rice 2.     quinoa 3.     cauliflower rice 4.     rice vermicelli noodles.   To cook the rice vermicelli noodles , place them in a bowl of boiling water, and cover for 5 minutes. Then drain and drizzle with sesame oil. They’re ready to serve alongside the Sweet and Sour Tray Bake. Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube Recipe and Photography Margaret Pahos @CreateCookShare

This Beef Noodle Salad Bowl is simple to prepare, gluten-free, and packed with unami-rish flavours. Juicy, tender beef is marinated in a mix of soy sauce, sesame oil, and sweet hoisin for a punchy, well-rounded taste. Paired with fresh vegetables, flat rice noodles, and a tangy-sweet dressing, it’s a dish that’s satisfying and perfect for sharing. For added fun, turn it into a DIY meal by setting out the ingredients and let everyone build their own bowl just the way they like it. Let’s get cooking! The Story Behind the Recipe I created this Beef Noodle Salad Bowl for Chang's Asian Food as part of their gluten-free recipe collection. After making it, I loved it so much that I knew it had to find a home on my own page too. This dish has everything I look for in a summer meal—it’s light and healthy but still satisfying and filling. And the best part? It doesn’t feel like a typical salad! The combination of tender marinated beef, fresh vegetables, and flavourful noodles makes it perfect for warm evenings when you want something refreshing yet hearty. I couldn’t wait to share it with everyone! Watch How to Make It Helpful Tips Marinating:  For the best flavour, marinate the beef for at least 1 hour. If short on time, even 10 minutes can work, but the longer, the better. Cooking Beef:  Let the beef come to room temperature before cooking to ensure it cooks evenly. Resting the beef after cooking keeps it juicy and tender. Noodles:  After soaking the rice noodles, rinse them under cold water and toss with sesame oil or olive oil to prevent sticking. DIY Option:  Arrange all the ingredients in separate bowls or platters so everyone can assemble their own noodle bowl to their liking. Vegetables:  Swap or add other fresh veggies like shredded red cabbage, snow peas, or sliced radishes for extra crunch. Storage:  This dish makes great leftovers! Store the beef, noodles, and dressing separately to keep everything fresh. Serving:  Provide extra lime wedges and chili on the side so each person can adjust the flavours to their preference. Cooking Method:  For a smoky flavor, cook the beef on a BBQ grill instead of a pan. Tips for Cooking the Beef Room Temperature:  Always let the beef come to room temperature for about 10 minutes before cooking. This helps it cook evenly. Heat:  Use medium-high heat to get a golden crust on the outside while keeping the inside tender. Timing:  Cook the beef for 3–4 minutes on each side for medium doneness. If the cut is thicker, add an extra minute per side or cook to your desired level. Resting:  Let the beef rest for at least 10–15 minutes after cooking. This allows the juices to be redistributed, keeping them tender and juicy. Slicing:  Slice the beef thinly and against the grain for maximum tenderness. Alternative Cooking Methods:  For a smoky flavor, grill the beef on a BBQ. Adjust cooking times as needed based on your grill’s heat. Beef Noodle Salad Bowl (gluten-free) Serves 4 Prep: 15 minutes Cook: 20 minutes INGREDIENTS Beef Marinade: 2 x 300g beef fillet tenderloin 3 tablespoons Chang’s Hoisin Sauce* 3 tablespoons Chang’s Tamari Light Soy Sauce* 1 tablespoon Chang’s Sesame Oil* 2 cloves garlic, minced ½ teaspoon sea salt ½ teaspoon black pepper Asian Salad Dressing: 4 tablespoons Chang’s Fish Sauce* 4 tablespoons fresh lime juice 2 tablespoons rice vinegar 2 tablespoons water 2 tablespoons brown sugar 1 clove garlic, minced 2 tablespoons finely grated carrot 1 long red chilli, deseeded and finely diced Noodle and Salad Bowl: 1 packet Chang’s Pad Thai Rice Noodles* 2 tablespoons olive oil or sesame oil 2 carrots, julienned 2 cucumbers, julienned 2 cups lettuce, finely sliced 1 cup bean sprouts 1 long red chilli, finely sliced 1 handful of fresh mint and coriander Lime wedges *Chang's products are gluten-free INSTRUCTIONS Marinate the Beef: In a sealable container or zip-lock bag, combine the marinade ingredients with the beef. For the best flavour, marinate for 1 hour. If short on time, marinate for 10 minutes. Make the Dressing: While the beef is resting, in a small bowl, whisk together all the dressing ingredients. Cook the Beef: Heat 2 tablespoons of cooking oil in a non-stick frying pan or preheated BBQ grill. Remove the beef from the marinade, and cook over medium heat for 3–4 minutes per side, depending on thickness, for medium doneness. Rest the beef for 10 minutes before slicing thinly. Prepare the Noodles: While the beef is resting, soak the Pad Thai Rice Noodles in boiling water as per packet instructions. Drain, rinse under water, and toss with 2 tablespoons of olive oil or sesame oil to prevent sticking. Place them in a large serving bowl. Prepare the Salad: While the beef marinates, julienne the carrots and cucumbers, slice the lettuce, and prep the remaining salad ingredients. Arrange them in bowls or on a serving platter. A ssemble the Bowl: Add the noodles to individual bowls. Top with the vegetables, herbs, and sliced beef. Drizzle generously with the Asian salad dressing and gently toss. Serve with lime wedges. DIY Option: For a fun serving style, place the noodles, vegetables, herbs, beef, and dressing in separate bowls or plates. Family and friends can build their own beef noodle bowls. Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok     YouTube Recipe and Photography Margaret Pahos @CreateCookShare

Lemon and Basil Gnocchi is a gluten-free dish bursting with flavour, ready in under 30 minutes. Think soft gnocchi tossed in a buttery lemon sauce, sautéed zucchini, fresh basil, and gooey mozzarella. Bright, creamy, and irresistibly moreish, it’s the perfect balance of fresh summer vibes and comforting indulgence. Let's get cooking! There's something magical about a dish that’s both light and comforting, and Lemon and Basil Gnocchi strikes that balance beautifully. Whether you're looking for a weeknight dinner idea or something special to share with loved ones, this recipe delivers in every way. It combines the comfort of traditional European flavours with a bright, summery twist, making it a go-to meal for any season. Plus, with its family-friendly ingredients and smooth, luscious texture, it's bound to become a new favourite. Get ready to fall in love with Lemon and Basil Gnocchi—a dish that celebrates fresh, simple ingredients while making dinner a breeze. One bite, and you’ll see why it’s the perfect blend of comfort and elegance. Watch How to Make It The Story Behind this Recipe This recipe holds a special place in my heart. Years ago, I visited my friend’s family, the first gluten-free household I’d ever met. Her Italian mother, with her thick accent and endless warmth, introduced me to this dish. Watching her effortlessly toss gnocchi with zucchini and basil left a lasting impression. Recently, the memory resurfaced, and I knew I had to recreate it. Other Gnocchi Recipes you'll LOVE Crispy Gnocchi Tray Bake with Bocconcini Salmon with Gnocchi in a Creamy Tomato Sauce Gnocchi and Salmon Tray Bake Lemon and Basil Gnocchi (gluten-free) Serves 2-3 Prep: 10 minutes Cook: 20minutes INGREDIENTS 500g gluten-free potato gnocchi 30g salted butter 2 tablespoons (30mls) extra-virgin olive oil, plus extra for drizzling 2 large zucchini, thinly sliced (mandolin or sharp knife recommended) 60g baby spinach leaves 2-3 tablespoons (40mls) fresh lemon juice ½ cup freshly grated Parmesan cheese, plus extra Zest of a large lemon ½ cup fresh basil leaves, roughly torn + extra 1 ball (200g) fresh mozzarella, torn into pieces Sea salt Cracked pepper INSTRUCTIONS Sauté the Zucchini:  In a wide pan over medium heat, melt the butter with the olive oil. Add the zucchini slices, season with salt and pepper and cook for 3 minutes until they slightly soften. Stir occasionally to ensure even cooking. Cook the Gnocchi:  While the zucchini is cooking, bring a pot of salted water to a boil. Add the gnocchi and cook until it floats to the surface (about 2-3 minutes), then remove from the water and set aside. Reserve ½ cup of the cooking water before draining. Prepare the Sauce:  To the pan with zucchini, add the baby spinach, and lemon juice. Pour in the reserved gnocchi cooking water, stir, then add the cooked gnocchi directly into the pan. Toss everything together until the spinach begins to wilt, and the sauce lightly coats the gnocchi. Finish with Fresh Flavours:  Remove the pan from the heat, then add the lemon zest, and the parmesan cheese. Gently toss, to combine, then scatter the basil leaves and torn pieces of fresh mozzarella and cover the pan for 2 minutes to let the flavours meld. Serve and Garnish: Divide the gnocchi mixture among bowls, topping each with extra cracked pepper and another drizzle of olive oil. Serve immediately for the best flavour and texture. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube    Recipe and Photography Margaret Pahos @CreateCookShare