This Potato and Tomato Mediterranean Bake is an easy dish with an elegant presentation. Thin layers of potato and tomato overlap each other and are topped with aromatic Mediterranean herbs, extra virgin olive oil, and lemon juice. It is the perfect side dish for any meal. Helpful Tips INGREDIENTS AND VARIATIONS Potatoes: I'm not fussy with what potatoes you use, whether it be Desiree , white, or brushed, as long as they are for baking. What is more important is to try and get an even thickness with your slices so they all cook evenly. It is for this reason that I use a mandolin and slice then thinly, approximately 2mm thick. Tomatoes and more! I have added only tomatoes alongside the potatoes but I actually love to add slices of onions as well. It's not for everyone but if you love baked onions, add a slice in between every few potatoes - you'll love it! Baking Dish: I was so excited when I found this baking dish - and yes it's a simple baking dish but the beautiful middle eastern pattern around the dish makes this meal look special. This is where I purchased it from: https://www.house.com.au/ovenbake-2-piece-lasagne-baker-~-oval-baker-set?SearchID=46582358&SearchPos=16 HOW TO MAKE THIS RECIPE This recipe has 4 basic steps: Slice the vegetables Arrange in rows or a spiral in the baking dish Combine the dressing and pour over the vegetables Bake Doesn't get easier and yet it is so elegant! Watch How to Make It Other Potato Recipes Cheesy Potato Cakes https://www.createcookshare.com/single-post/cheesy-potato-cakes Potato with Bacon and Onion Gratin https://www.createcookshare.com/single-post/potato-with-bacon-and-onion-gratin Potato, Mushroom, and Truffle Oil Pizza https://www.createcookshare.com/single-post/potato-mushroom-and-truffle-oil-pizza And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named "Videos by CreateCookShare" that you can follow and save. Can’t wait to hear from you. Happy Cooking, Margaret x Potato and Tomato Mediterranean Bake Bakeware 30x22cm oval Serves 6-8 as a side dish Prep 20 Cook 1 hour 20 minutes INGREDIENTS: 800g potatoes, thinly sliced (2mm), preferably with a mandolin 500g tomatoes, sliced thinly 4 garlic cloves, minced 1/3 cup extra virgin olive oil (plus extra to drizzle) 2 tablespoons lemon juice, fresh 1 tablespoon oregano, dried (optional to use fresh herb) 2 teaspoons thyme, dried (optional to use fresh herb) 2 teaspoons sea salt 1 teaspoon freshly cracked pepper 1/3 cup water METHOD: 1. Preheat oven 180C fan-forced. 2. Place the potatoes upright in rows and arrange a slice of tomato in between every fourth potato slice. Pack snuggly but not too tightly. Season evenly with sea salt, and pepper. 3. In a bowl combine and whisk the herbs, garlic, extra virgin olive oil, and lemon juice. Drizzle evenly over the potatoes and tomatoes, making sure everything has been coated with the mixture. Pour into the edges the water and drizzle an extra few tablespoons of olive oil over the top. 4. Place baking paper and foil over the top and bake for 1 hour, then remove the cover and cook a further 20 -30 minutes to allow browning. Serve warm alongside the main meal or garden salad. Love onions? Then why not elevate this recipe by slicing onion rings and adding them into the rows in between the potatoes. Have you tried this recipe? Share it with me at @createcookshare on Facebook, Instagram or TikTok! #potatoandtomatomediterraneanbake #potatoandtomatobake #potatobake #glutenfreepotatobake

These Teriyaki Chicken Fillets are a weeknight wonder! Juicy, flavourful gluten-free chicken thighs with irresistibly crispy skin are coated in a rich, thick teriyaki sauce that makes every bite satisfying and full of flavour. This recipe is a win not only because of its deliciousness but also because of its simplicity—you can whip it up in less than 30 minutes! Pair it with crunchy broccolini stir-fried in garlic, ginger, and soy for a refreshing side. This duo is perfect for dinner and an amazing option for meal prep that will make weekday lunches something to look forward to. Everyone loves juicy, sticky glazed, and flavourful pieces of chicken, which explains why Teriyaki Chicken is one of the most popular Japanese takeout options worldwide. The only issue for coeliacs is that it is often difficult to find gluten-free. Fortunately, if you live in Australia, Chang's Asian Food has created an authentic-tasting, gluten-free Japanese Teriyaki Sauce that's delicious! The best part of having this sauce available is that it makes cooking fast and easy. This Japanese Teriyaki Sauce will rival your favourite takeout or restaurant, so there is simply no reason not to make it at home! In fact, all you truly need is chicken and this sauce and you've got the most perfect, gluten-free Teriyaki Chicken you will ever try. Watch How to Make It Helpful Tips Get the Skin Extra Crispy : For beautifully crispy skin, start with a hot pan and avoid moving the chicken for the first few minutes. This helps create a golden, crisp crust. Adjust Sauce Consistency : If you prefer a thicker sauce, let it simmer uncovered for a bit longer. You can also add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) at the end to thicken it quickly. Ginger and Garlic Preparation : To save time, use a fine grater for the ginger and garlic. This gives you maximum flavor without needing to chop or mince finely, which can be time-consuming. Broccolini Timing : For optimal texture, keep the broccolini slightly crunchy. You can adjust the cook time according to your preference, but a short stir-fry keeps it vibrant and fresh. Make It a Full Meal : Serve the teriyaki chicken and broccolini with rice or noodles for a balanced, satisfying meal. Rice absorbs the sauce beautifully and complements the flavours perfectly. Meal Prep Idea:  Double this Teriyaki Chicken Fillets recipe to make nutritious, ready-to-go lunches for the week! Pair each portion of tender chicken and broccolini with a side of rice , noodles or quinoa in individual containers for a complete, balanced meal that reheats beautifully. Other Chicken Recipes you'll LOVE Creamy Chicken Curry Noodles Sweet and Sour Chicken Tray Bake Butter Chicken with Cashews 20 minute Satay Chicken Slow Cooker Chicken Red Curry Teriyaki Chicken with Garlic Broccolini Servings:  4 Prep Time:  10 minutes Cook Time:  20 minutes CHICKEN TERIYAKI INGREDIENTS 5-6 chicken thigh fillets, skin on 2 tablespoons cooking oil ½ cup tablespoons Chang’s Japanese Teriyaki Sauce (extra if needed) 1 tablespoon white sesame seeds (optional) 2 green onions, thinly sliced (optional) Salt and pepper to taste INSTRUCTIONS 1. Prepare and Cook the Chicken: Heat cooking oil in a non-stick frying pan over medium heat. Once the pan is hot, place the chicken thighs skin-side down. Let them cook for about 5-7 minutes on each side or until they turn golden and the skin becomes crispy. Cooking time may vary based on the thickness of the chicken. Season well. 2. Add the Teriyaki Sauce: Pour the Japanese Teriyaki Sauce over the chicken, and place the lid on the pan. Let it cook for 2 minutes, then flip the chicken over and cook for an additional 2 minutes. The sauce should thicken and coat the chicken beautifully. 3. Serve: Remove the chicken from the pan and optional to sprinkle it with sesame seeds and green onions. GARLIC BROCCOLINI INGREDIENTS 2 bunches broccolini, stems trimmed and washed 1 tablespoon cooking oil 2x2 cm piece of fresh ginger, grated 3 large garlic cloves, thinly sliced 2 tablespoons Tamari Light Soy Sauce 1 tablespoon Sesame Oil Sesame seeds and chili flakes (optional) INSTRUCTIONS 1. Stir-Fry the Broccolini: Heat the cooking oil in a wok or large frying pan over medium-high heat. Add the sliced garlic, grated ginger, and broccolini. Stir-fry for 2-3 minutes until fragrant. 2. Add the Soy Sauce: Pour in the Tamari Light Soy Sauce, season with a little salt and pepper, and continue stir-frying for another 2 minutes, or until the broccolini is tender-crisp. 3. Serve: Remove the broccolini from heat and drizzle with Sesame Oil. Top with sesame seeds and chili flakes for an extra kick, if desired. Serve alongside STOVETOP STEAMED RICE Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok    YouTube Recipe and Photography Margaret Pahos @CreateCookShare

If you're looking for a meal that’s both impressive and incredibly simple to make, this Honey Garlic Lamb with Quick Pickled Cucumbers is it! Imagine tender lamb rump steaks coated in a glossy, sweet, and garlicky sauce, served alongside perfectly steamed rice and crunchy, tangy pickled cucumbers. It's a flavour-packed dish that balances sweet and savoury in every bite, making it restaurant-worthy but completely doable in your own kitchen. Plus, this recipe is so quick that by the time you'd have a restaurant meal delivered, you could already be enjoying your homemade version—healthier, fresher, and so satisfying. This Honey Garlic Lamb serves four, is gluten-free and is ready in just 20 minutes, so you’ll have plenty of time to savour it. Pair it with my quick-pickled cucumbers for a refreshing side that perfectly complements the rich flavours of the lamb. Watch How to Make It Helpful Tips Prep in Advance : Dice the lamb, slice the onions, and mince the garlic before you start cooking. This will streamline your cooking process since everything cooks fairly quickly once you start. Marinate for Extra Flavour : If you have a few extra minutes, toss the diced lamb in soy sauce, honey, and sesame oil before cooking. Letting it sit for even 10 minutes can enhance the flavour. Don’t Overcrowd the Pan : When cooking the lamb, avoid overcrowding to help the pieces sear and caramelize well. If needed, cook the lamb in batches to ensure even cooking. Rice Options : For a healthier twist, pair it with cauliflower rice. Alternatively, try my stovetop rice recipe if you prefer freshly cooked rice over microwave options. Customize the Pickles : Add extra chili flakes to the quick-pickled cucumbers if you love spicy flavours, or, throw in some thinly sliced red onion for added color and a slight bite. Perfect Timing for Sesame Oil : Sesame oil has a strong flavour, so add it at the very end after turning off the heat. This keeps the flavour bright and aromatic without overpowering the dish. Optional Garnishes : Don’t skip the garnish! A squeeze of lime and extra sesame seeds can brighten up this gluten-free dish and add that finishing touch. Fresh cilantro/ coriander or thai basil would also work well if you want extra colour and freshness. Meal Prepping Tips Separate Components : For the best results, store each component separately: the lamb, rice, and pickled cucumbers. This way, the rice won’t get soggy, and the pickled cucumbers will stay crisp. Proper Storage : Use airtight containers to maintain freshness. The lamb and rice can go in one container if you’re short on space, but the pickled cucumbers should be kept in their own container to avoid any transfer of flavours or moisture. Reheating Tips : To reheat, microwave the lamb and rice together for 2-3 minutes, or until warmed through. This keeps the texture and flavour of the lamb intact. Extending Freshness : This dish lasts well in the fridge for up to 4 days. The lamb maintains its flavour, and the pickled cucumbers can become even more flavourful after a day or two as they absorb the marinade. Just be sure to keep them in a sealed container to preserve their freshness. Double the Recipe for Batch Cooking : If you’re looking to save time, double the recipe so you have enough for multiple meals. The lamb’s flavours develop beautifully over time, making it a tasty option for lunch or dinner throughout the week. Optional Freezing : For longer storage, the lamb (without the rice or cucumbers) can be frozen for up to 2 months. Let it thaw overnight in the fridge, then reheat and pair with freshly cooked rice and pickles for the best taste. WHY ADD PICKLED CUCUMBER TO A MEAL In Asian dishes, pickled cucumbers are often served as a fresh and healthy salad appetiser or alongside the main meal to balance flavours and aid digestion. For this recipe, you can prepare the pickled cucumbers either before you start cooking the main meal or while the lamb is frying. Simply combine the ingredients in a bowl and refrigerate for 10 minutes. Once the 10 minutes are up, give them a quick stir, and they’re ready to eat—fresh, crunchy, and full of flavour! Bringing It Together If you have time, jasmine or basmati rice cooked from scratch adds a nice touch. But if you’re in a rush, microwave rice is a quick, convenient option that works perfectly here. Here is the recipe to my STOVETOP RICE To serve, set out 4 bowls. Start with a layer of steaming rice, then add a generous scoop of Honey Garlic Lamb, making sure to spoon some extra sauce over the top. Finish with a squeeze of fresh lime juice, and sprinkle with green onions, herbs and sesame seeds for added crunch and freshness. Serve each bowl alongside a small dish of the pickled cucumbers. With each bite, enjoy a refreshing cucumber to cleanse your palate and balance the rich flavours of the lamb. More Asian Recipes You'll LOVE Thai Basil Cashew Chicken Creamy Chicken Curry Noodles Asian Marinated Beef Noodle Bowl Cucumber Noodle Salad Okonomiyaki Japanese Pancakes Honey Garlic Lamb with Pickled Cucumber (gluten-free) Serves 4 Prep 10 Cook 15 INGREDIENTS Honey Garlic Lamb: 2 tablespoons butter (dairy-free optional) 1 extra-large brown onion, sliced 4 lamb rump steaks, cut into 2 cm diced pieces Sea salt Freshly cracked pepper 4 tablespoons soy sauce 3 tablespoons runny honey 8 garlic cloves, minced 1 teaspoon ground ginger 3 green onions, cut into 2 cm lengths 2 tablespoons sesame oil 1 tablespoon sesame seeds 1 packet Family Size Microwave Rice ( or my STOVETOP RICE ) Lime wedges for serving Extra green onions for garnish (optional) Quick Pickled Cucumber: 2 Lebanese cucumbers ¼ cup rice wine vinegar 2 tablespoons soy sauce ½ teaspoon salt 2 teaspoons caster sugar 1 teaspoon chilli flakes INSTRUCTIONS 1. Prepare the Pickled Cucumbers: Combine all ingredients for the pickled cucumbers in a wide bowl. Cover and refrigerate for at least 10 minutes, stirring halfway through. Set aside. 2. Season the Lamb: Season the diced lamb pieces with sea salt and freshly cracked pepper, then set aside. 3. Sauté the Onions: In a large pan or wok, melt the butter over medium heat. Add the sliced onion and sauté for 2-3 minutes, until the onion is softened and starting to turn golden. 4. Sear the Lamb: Increase the heat to medium-high. Add the seasoned lamb pieces to the pan with the onions, searing for 3-4 minutes. Stir occasionally, allowing the lamb to brown on all sides. 5. Add Sauce Ingredients and Aromatics: Lower the heat to medium, then add soy sauce and honey, stirring to coat the lamb and onions in the sauce. Add the minced garlic, ground ginger, and green onions. Stir well and cook for another 2-3 minutes, until the lamb is cooked through but still juicy. 6. Finish with Sesame Oil and Seeds: Turn off the heat, drizzle sesame oil over the lamb, and sprinkle with sesame seeds. 7. Prepare the Rice: Heat the microwave rice according to packet instructions, or serve with my stove top rice (prepare this before cooking the lamb). 8. Bring It All Together: In each of 4 bowls, place a layer of hot rice. Top with a generous scoop of Honey Garlic Lamb, making sure to add some extra sauce over the top. Finish with a squeeze of lime juice and a sprinkle of extra green onions, if desired. 9. Serve with Pickled Cucumbers: Serve each bowl with a small dish of pickled cucumbers on the side. With each bite, enjoy a refreshing cucumber to balance the rich flavours of the lamb. Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok   YouTube Recipe and Photography Margaret Pahos @CreateCookShare

Maroulosalata, pronounced mar-U-lo-salata, is a classic Greek salad with finely chopped lettuce, spring onions, creamy feta, fresh herbs, and a zesty lemon dressing. This simple and flavourful salad highlights a combination of textures, with the velvety feta complementing the crunchy lettuce and an assortment of spring onions, parsley, and dill. It's an exceptional salad that rejuvenates every bite and comes together in 10 minutes. For a complete meal, stuff this salad into gluten-free pita bread or in a wrap to enjoy a hearty lunch. Let's start cooking! Craving a salad that’s fresh, vibrant, and packed with flavor? Look no further than Maroulosalata! This Greek classic comes together in minutes with just a few fresh ingredients, bringing that perfect Mediterranean vibe to your table. It’s light, refreshing, and full of crunch—plus, it’s bursting with nutrients, so you can feel good about every bite. Whether you’re hosting a BBQ, whipping up a quick lunch, or adding a side to your weeknight dinner, Maroulosalata is the kind of dish that everyone will keep reaching for. Give it a try, and get ready to crave that fresh crunch on repeat! Watch How to Make It Turn Maroulosalata into a Main Meal Add Protein : Toss in grilled chicken, seared prawns, or pan-fried salmon to make it a satisfying lunch. Chickpea Boost : For a vegetarian option, add chickpeas or white beans for extra protein and fiber. Avocado : Sliced avocado brings healthy fats and a creamy texture, making the salad more substantial. Hard-Boiled Eggs : A couple of hard-boiled eggs can transform the salad into a complete and nourishing meal. Quinoa : For a grain-based twist, mix in cooked quinoa to keep it light yet hearty. Tap HERE on how to cook Quinoa Perfect for Meal Prep Prep the Base : Chop the romaine, herbs, and feta, then store them in the fridge for up to 3 days. Keep the Dressing Separate : Store the lemony dressing in a small jar and add it just before eating to keep the salad crisp. Ready to Go : Assemble the salad the night before and add your chosen protein or toppings in separate containers to mix when ready. Great for Summer : This salad is ideal for hot days—it’s refreshing, light, and quick to prepare, perfect for summer lunches on the go! Other Salad Recipes Viral Cucumber Salad Chickpea Quinoa Salad with a Creamy Hummus Dressing Peanut Pad Thai Salad with Chicken Chopped Salad with Pita Pockets The Classic Greek Salad ALL SALAD RECIPES MAROULOSALATA Greek Lettuce and Feta Salad Serves 8 as a side salad Serves 2-3 as a meal Time 10 minutes INGREDIENTS Salad: 1 head coz lettuce (romaine), finely chopped 1 small head curly lettuce, finely chopped 5 spring onions, finely chopped ½ cup parsley, finely chopped ¼ cup fresh dill, finely chopped 150g feta, crumbled   Dressing: 1 tablespoon red wine vinegar 3 tablespoons fresh lemon juice 4 tablespoons extra virgin olive oil (extra if needed) 1 teaspoon sea salt ½ - 1 teaspoon white pepper   INSTRUCTIONS 1.     Prepare the lettuce:  Fill a large mixing bowl with cold water and submerge the lettuce for about 5 minutes to refresh and crisp it. Drain the lettuce, then dry thoroughly using a salad spinner. Alternatively, pat dry with paper towels to remove excess moisture. Next, chop the lettuce into small and thin strips and place into a large serving bowl. 2.     Prep the herbs and feta:  Finely chop the spring onions (both white and green parts), parsley, and dill leaves, then add them to the bowl. Crumble the block of feta and spread it over the lettuce and herbs. 3.     Make the dressing:  In a medium mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, sea salt, and white pepper, until the dressing is emulsified. Add more oil if needed for a smooth consistency. 4.     Serve:  Just before serving, give the dressing a quick whisk and pour it over the salad. Toss gently or use your hands to massage the salad, ensuring it's well-coated. Serve immediately. 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 Indian-inspired gluten-free Butter Chicken recipe can be cooked in 20 minutes and in four simple steps. It will be on your regular rotation list because it's so incredibly tasty and so easy to make. It's the perfect bowl of comfort food, made with aromatic spices, cream, and juicy chicken pieces all in one pot. I know you'll love a big bowl of this at the end of your busy day, as it will transport your taste buds to another world! Let's make it together. What is Butter Chicken? Butter Chicken, originally known as Murgh Makhani, is a very popular and very simple curry, originating from North India. The curry combines Indian spices, yoghurt, tomatoes, butter and cream which gives the sauce its silky and rich texture and flavour. Traditionally it is marinated for hours but this is a quick weeknight version that still holds the flavours. It is one of the milder curries in Indian cuisine and therefore also family-friendly . Watch How to Make It Why You'll LOVE this Recipe This Butter Chicken cooks in 20 minutes and in 4 easy steps! It's cooked all in one pot The curry sauce is sugar-free and healthy (restaurant butter chicken uses a load of butter and cream!) Makes for a great weeknight meal, can be served to guests, and makes for great meal prep. Serve it with my STOVETOP RICE or make it GRAIN FREE by serving it with steamed vegetables. Make it DAIRY-FREE by using vegan butter and cream Storing and Meal Prep It's great to make a double batch of this gluten-free 15-minute Butter Chicken with Cashews as you can enjoy it for dinner whilst cooking the second batch as meal prep for the week ahead. Here is my STOVETOP RICE recipe to pair it with or serve it alongside gluten-free naan bread or steamed vegetables. Add any leftovers to an air-tight container and keep it refrigerated for up to 5 days, OR Place lunch-size servings into containers and heat in the microwave. Vegetable and side-options to serve with this Butter Chicken What pairs perfectly are a few small side dishes that complete this recipe, including: Greek or natural yoghurt (dairy-free optional) crushed cashews or macadamia nuts fresh herbs such as coriander and mint thinly sliced cucumbers tomato wedges gluten-free naan bread gluten-free papadums Other Chicken Recipes 15-minute Satay Chicken Teriyaki Chicken Fillets with Broccolini Miso Chicken with Pickled Cucumber Stuffed Baked Chicken Breast Chipotle Pulled Chicken with Avocado and Corn Salsa ALL CHICKEN RECIPES Butter Chicken with Cashews, gluten-free Serves 4-6 Prep and Marinate for 10-15 minutes Cook 20 minutes INGREDIENTS Chicken: 1kg boneless thighs, cut into strips 250ml (1 cup) Greek yoghurt (or dairy-free Greek yoghurt) 2 tablespoons olive oil or coconut oil 4 large garlic cloves, finely grated 2 tablespoons fresh ginger, grated 2 tablespoons fresh lemon juice 2 teaspoons smoked paprika Generous seasoning of sea salt and cracked pepper Sauce: 300ml (1 ¼ cup) double cream (or vegan cream/ coconut cream option) 250ml (1 cup) tomato passata 2 tablespoons butter (or dairy-free option) 2 brown onions, finely diced 2 tablespoons fresh lemon juice Generous seasoning of sea salt and cracked pepper Spices: 1 tablespoon garam masala 2 teaspoons turmeric 1 teaspoon ground coriander 1 teaspoon cumin 1 teaspoon cayenne pepper or chilli powder ½ teaspoon cinnamon Options to serve with: cashews, roughly chopped or crushed handful of coriander leaves gluten-free naan bread Greek yoghurt rice INSTRUCTIONS 1. Marinate the chicken: Place the chicken strips into a wide bowl and add the yoghurt, garlic, ginger, lemon juice, paprika and season well. Toss together and let it sit for 10 minutes. In the meantime, prepare all the remaining ingredients. 2. Frying the chicken: Drizzle the olive oil or coconut oil into a wide pan and add the chicken, keeping the yoghurt marinade aside. Fry the chicken strips for 5 minutes, turning over once. Remove the chicken from the pan. Leave any juices from the chicken in the pan. 3. Making the Sauce: Add to the pan the butter and the onions and cook until softened but not browned. Next add the spices, garam masala, turmeric, coriander, cumin, chilli and cinnamon. Stir and cook until fragrant for 2 minutes. Then add the tomato passata, ¼ cup of boiling water and season generously. Cook a further 3 minutes. 4. Adding the chicken and cream to the sauce: Finally add in the chicken, cream and lemon juice. Bring to a boil and simmer for 5 minutes. If the sauce is too thick, add an extra ¼ cup of boiling water and combine. 5. Serve: Serve alongside gluten-free naan bread or my stovetop rice. Top with fresh coriander leaves, crushed cashews and Greek yoghurt. MEAL PREP MEAL Allow the Butter Chicken to cool and divide between 4-5 microwave-safe containers alongside rice or steamed vegetables. Store in refrigerator for up to 5 days. To heat, microwave for 3-4 minutes. 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

These Chilli Con Carne Rice Bowls bring vibrant, Mexican-inspired flavours to your table in just 30 minutes! With everything cooking together in one pot, there's no need to fuss with separate pans for the rice. Seasoned beef, fluffy rice, and colorful veggies simmer in a rich, savoury sauce, creating a hearty, flavour-packed base. Pile on your favorite toppings—creamy avocado, tangy sour cream, tasty cheddar cheese, crunchy corn chips, and fresh herbs—for a meal that's easy to make,gluten-free, customizable, and sure to become a family favourite. Let's get cooking! I created this one-pot Chilli Con Carne Rice Bowl recipe to make it simple enough for my teenage kids to cook on their own. They love warming spices that add just the right amount of flavour without being overpowering, and they especially enjoy serving food in a bowl—it’s comforting, like holding a warm hug. This recipe quickly became a favourite for its ease, delicious taste, and all the flavours they love most. Watch How to Make it Helpful Tips Adjust the Spice Level : This recipe uses mild warming spices, but you can easily adjust the heat by adding or reducing cayenne pepper or serving sliced fresh chilies on the side. Perfect for tailoring to different spice preferences in the family! Prep Ingredients in Advance : To make cooking easier, prep and measure ingredients before you start cooking. This makes the cooking process smoother, especially for teenagers or beginners. Swap the Protein : While beef is classic, you can use ground chicken, turkey, or even a plant-based alternative if preferred. Each adds its own unique flavour and keeps the meal versatile. Add extra Vegetables: Stir in a handful of baby spinach or chopped kale during the last few minutes of cooking. They’ll wilt quickly and add a pop of color and extra nutrients. Use a Non-Stick Pot : A non-stick or heavy-bottomed pot helps prevent the rice from sticking, making cleanup easier and ensuring evenly cooked rice. Customize the Toppings : Toppings bring this dish to life, so feel free to get creative! From crushed tortilla chips for crunch to a dollop of sour cream for creaminess, the toppings can be easily customised to everyone’s taste. Meal Prepping Meal prepping this Chilli Con Carne Rice Bowl recipe makes for a convenient, ready-to-eat meal throughout the week! Here are some meal-prep tips: Divide Into Portions : Once the dish has cooled slightly, divide it into individual containers for easy grab-and-go meals. This helps control portions and makes reheating simpler. Add Toppings Later : If you’re adding fresh toppings like sour cream, avocado, or fresh herbs, keep them separate until serving. This keeps everything fresh and prevents the toppings from becoming soggy. Reheat Properly : When reheating, add a splash of water or broth to keep the rice and beef moist. Heat in the microwave in 1-minute intervals, stirring between intervals, or warm on the stovetop over low heat. Double the Recipe : This recipe can easily be doubled if you want to meal prep for the whole family or stock up the freezer with extra portions. Freezing : The bowls freeze well without the toppings. Freeze individual portions in airtight containers for up to 2-3 months. Thaw overnight in the fridge, then reheat and add fresh toppings before serving. Mix Up the Toppings : To keep it interesting, try different toppings throughout the week. One day, add crushed corn chips; the next, try sliced jalapeños or diced tomatoes. This small change can make each meal feel new! Other Family Recipes you'll LOVE Nacho Salad with Spiced Beef and Creamy Nacho Dressing Thai Basil Cashew Chicken Baked Feta Pasta with Spinach and Pine Nuts Baked Meatballs and Potatoes in a Rich Tomato Sauce Chickpea Vegetable Soup with Lemon Dukkah Chilli Con Carne Rice Bowls Serves: 4-5 | Prep Time: 5 minutes | Cook Time: 30 minutes INGREDIENTS Chilli Con Carne: 800g beef mince 1 tablespoon olive oil 4 cloves garlic, minced 1 onion, finely diced 1 red capsicum, diced 1x 400g can red kidney beans, rinsed and drained 1x 400g can diced tomatoes 2 tablespoons tomato paste 3 tablespoons lime juice 300ml beef broth or water (broth gives a tastier flavour) Rice: 1 cup basmati or long grain rice, rinsed 500ml boiling water Spice Mix: Easy option - use 1 packet gluten-free taco mix + 1 teaspoon cumin OR make your own by combining ½ teaspoon pepper 1 teaspoon sugar 2 teaspoons salt 2 teaspoons cayenne pepper (adjust to taste) 2 teaspoons onion powder 2 teaspoons smoked paprika 3 teaspoons cumin powder 3 teaspoons oregano Optional Toppings: Sour cream Avocado, diced Tasty cheddar cheese, grated Corn chips, crushed or canned corn, rinsed and drained Parsley or coriander leaves Green chilli or jalapenos, sliced INSTRUCTIONS Sauté the Onion and Capsicum: In a large pot, heat the olive oil over medium heat. Add the onion and red capsicum, sautéing for 3-4 minutes until softened and fragrant. Cook the Beef: Add the beef mince and cook, breaking it up with a spoon, until browned all over and most of the liquid is absorbed, about 5 minutes. Add Spices and Garlic: Stir in the garlic, spice mix, and tomato paste. Cook for another minute until aromatic. S immer the Chilli: Add the diced tomatoes, kidney beans, and 300ml boiling water. Stir well, bring to a boil, then reduce the heat to low. Cover and simmer for 10 minutes, stirring occasionally to prevent sticking or drying out. Add a little extra water if needed. Add Rice: After simmering the chilli for 10 minutes, stir in the rinsed rice and 500ml of boiling water. Cover the pot and continue simmering for another 10 minutes, stirring occasionally to prevent the rice from sticking. If the mixture becomes too dry, add a bit more water. Rest the Rice: Once the 10 minutes of simmering are done, turn off the heat and let the pot sit, covered, for 5 minutes. This allows the rice to steam and finish cooking. Finish with Lime: Once the rice and chili are fully cooked, stir in the lime juice just before serving for a fresh burst of flavour. Serve: Spoon the chili con carne over the rice and top with a dollop of sour cream. Garnish with your choice of grated cheddar, avocado, chilli or jalapeno, crushed corn chips, and fresh herbs like parsley or coriander. Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok    YouTube Recipe and Photography Margaret Pahos @CreateCookShare

This Creamy Mushroom Pasta is filled with chunky mushrooms and is the perfect hearty comfort food when running low on time and you need a quick vegetarian dinner. Not only is it gluten-free, but it's also silky, creamy, can be made dairy-free, and is the perfect pasta dinner. Watch my video below on how easy and quick it is to cook. Why do I love to pair Pasta and Mushrooms? Mushrooms are known for their great taste and wonderful health benefits. Not only are they packed with so many vitamins and minerals, they are a delicious addition to any meal, especially as they are a nutritionally dense vegetable. They're a good source of vitamin D, which is important for bone health and immunity, an excellent source of Zinc, and a rich source of Potassium. But most importantly, Mushrooms have an anti-inflammatory effect on the body which is a huge benefit to most people with gut and auto-immune health issues. Watch How to Make It Helpful Tips What type of Mushrooms should I use? Any of your favourite mushrooms can be added to this recipe. I have used portobello, white cup, and chestnut/brown mushrooms. Oyster, shiitake, and king oyster mushrooms are a wonderful addition as well. Washing Mushrooms It's very important that any mushrooms used are dry and not wet. To clean, use a damp towel to remove any dirt and wipe clean. If you wash them, mushrooms are like a sponge and they absorb the water, creating a texture that, when cooked, you do not want. Slicing Mushrooms Do not slice the mushrooms thin as they will shrivel down to nothing whilst cooking. Make it DAIRY-FREE! Both double cream and vegan cream make for a creamy and delicious option. Gluten-Free Pasta Please do not cook gluten-free pasta the whole time that is suggested on the packet instructions. Make sure it is cooked only 3/4 (three-quarters) of the way as once the pasta is added to the sauce, it continues to cook. Storing and Meal Prep I always make a double batch of this Creamy Mushroom Pasta as we love leftovers and it makes a great meal prep option. Add any leftovers to an air-tight container and keep it all week, OR Place lunch-size servings into air-tight containers and heat in the microwave. Other Pasta Recipes Minestrone Soup with Butter Beans Greek Hearty Beef Stew with Pasta One Pot Creamy Lasagna Basil and Zucchini Pesto Pasta All other Pasta, Rice and Gluten-Free Grains Recipes Creamy Mushroom Pasta, gluten-free Serves 4 Prep 10 minutes Cook 15 minutes INGREDIENTS 500g tagliatelle or fettuccini pasta, gluten-free 800g mixed mushrooms, sliced (portobello, white cup, chestnut/brown) 500ml (2 cups) double cream, dairy-free optional 20g (½ cup) chives, chopped 1 large brown onion, finely diced 4 large garlic cloves, thinly sliced 3 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar Generous amount of sea salt and cracked pepper Parmesan cheese, finely grated (dairy-free optional) INSTRUCTIONS 1. Bring a large pot of salted water to boil, to cook the pasta, and in the meantime slice and chop all the ingredients. Once the water is boiling, place the pasta into the pot and cook until al dente. Do not overcook the pasta as it will continue to cook when placed into the creamy sauce. 2. Place the oil into a wide non-stick pan and sauté the onion until soft, then add the garlic and all three types of mushrooms. Season with sea salt and pepper. Cook for 2 minutes, stirring often, and then pour in the double cream and balsamic vinegar. Bring to a boil. 3. Next add in the pasta and 1/2 cup pasta water. Give that stir and allow to simmer for 3 minutes. 4. Remove from heat, top with the chives and more cracked pepper. Divide between 4 bowls, top with parmesan cheese and serve. MEAL PREP MEAL Allow to cool and divide between 4 microwave-safe containers. Optional to top with parmesan cheese. Store in refrigerator for up to a week. To heat, microwave for 2-3 minutes. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube

This Thai Basil Cashew Chicken is a quick, flavorful dish that’s sure to be a family favorite! In just 30 minutes, tender chicken is fried until golden and tossed with colorful capsicums, green beans, and crunchy cashews. Finished with aromatic Thai basil, every bite is a delicious balance of sweet, spicy, and savory. Serve over steamed rice with a perfectly fried egg—crispy edges and a soft yolk—for a comforting, gluten-free meal that brings the vibrant flavors of Thailand to your table. Made in one pan, it’s the perfect go-to for hot summer days. Let's get cooking! This recipe came together so easily on a busy day, inspired by the flavors of Pad Kra Pao and a garden overflowing with Thai basil. With plenty of basil to use up and some chicken on hand, I decided to throw together a quick and flavorful dish that combines fresh ingredients with minimal effort. The result is a delicious, fragrant meal that’s spicy, savory, and perfect for a weeknight dinner. Watch How to Make It Helpful Tips Prep Ingredients First:  Since this dish cooks quickly, have everything chopped and ready to go before you start cooking. Adjust the Spice:  For a milder flavor, use sweet chili sauce instead of hot chili paste. You can also control the heat by adjusting the amount of chili paste or adding a sprinkle of fresh chili slices at the end. Use Fresh Thai Basil:  Thai basil has a slightly spicier, more aromatic flavor than regular basil. If you don’t have Thai basil, regular basil will work but will taste a bit different. Add Extra Crunch:  If you love extra texture, toast the cashews in a dry pan for a few minutes before adding them to the dish. Perfect Fried Egg:  To get the egg edges crispy, use a generous amount of oil and cook on medium-high heat. A quick cover over the pan for the last minute helps set the yolk perfectly. Serve Suggestions:  This dish is excellent with steamed jasmine rice, or for a lower-carb option, serve over cauliflower rice or zucchini noodles. Leftovers:  Store any leftovers in an airtight container in the fridge for up to two days. This dish reheats well and can make a great lunch the next day! Meal Prepping Double the Recipe:  Scale up the ingredients to make extra servings at once, ensuring you have enough for several meals. Portion with Rice:  Pack the chicken, vegetables, cashews, and steamed rice together in single-serve, airtight containers. This keeps everything in one spot and makes reheating easy. Reheating Tips:  Reheat the meal in the microwave in short bursts, or warm it on the stovetop with a splash of water or broth to keep it moist. Egg Tip:  For a fresh, runny yolk each time, fry an egg daily to add just before eating, or keep soft-yolk boiled eggs on hand in the fridge to add a boost of flavor and texture. Fresh Finishes:  For extra flavor, pack a few fresh basil leaves and lime wedges separately to add after reheating. Other Asian-Inspired Recipes you'll LOVE Creamy Curry Chicken Noodles Peanut Pad Thai Salad with Chicken Sweet and Sour Chicken Tray Bake 20-minute Satay Chicken Thai Basil Cashew Chicken (Gluten-Free) Serves:  4 Prep Time:  10 minutes Cooking Time:  20 minutes INGREDIENTS Chicken and Vegetables: 500g chicken or pork mince 4cm x 4cm piece fresh ginger, grated 6 garlic cloves, grated 1 brown onion, diced 1 large red capsicum, sliced 100g (1 cup) green beans, cut into 2cm pieces 100g (3/4 cup) cashews 60ml (¼ cup) cooking oil (Avocado oil recommended) 1 cup fresh Thai Basil leaves, roughly torn Sea salt and pepper Sauce: 1 tbsp hot chilli sauce (use 2 tbsp sweet chilli sauce for a milder flavor) 3 tbsp gluten-free Kecap Manis sweet soy sauce* 1 tbsp gluten-free fish sauce* 60 ml (¼ cup) fresh lime juice 1 tbsp gluten-free chicken powdered stock/broth To Serve: Fried Eggs (recipe below) Fresh Lime Stovetop Steamed Rice *Chang’s Asian Food has gluten-free Kecap Manis and Fish Sauce available at Woolworths and online. INSTRUCTIONS 1. Cook the Mince Heat the cooking oil in a wok or wide pan over medium-high heat. Add the chicken or pork mince and cook, breaking it up with a wooden spoon until golden, about 5-6 minutes. 2. Prepare the Sauce In a small bowl, mix all the sauce ingredients (chilli paste, sweet soy sauce, fish sauce, lime juice, and powdered stock). Set the sauce aside. 3. Add Aromatics and Vegetables Season the browned mince with freshly ground pepper and a pinch of sea salt. Add the grated garlic, ginger, and diced onion to the pan, stir-frying for 1 minute. Add the sliced capsicum, green beans, and cashews, stirring and cooking for another 3 minutes. 4. Add the Sauce Pour the prepared sauce over the mince and vegetables. Increase heat to high, bringing the sauce to a boil. Continue stir-frying for 4 minutes, or until the sauce thickens and coats the mince and vegetables well. 5. Add Thai Basil and Serve Remove the pan from heat, and stir in the Thai basil leaves. Serve the dish with steamed rice, topped with a crispy fried egg and a squeeze of fresh lime juice. Stovetop Steamed Rice While the rice is steaming (about 15 minutes), prepare and cook the Thai Basil Cashew Chicken. How to Fry Eggs Heat Oil:  Add 2-3 tablespoons of cooking oil (olive or avocado oil) to a frying pan over medium-high heat and allow it to heat for about 1 minute. Add Eggs:  Carefully crack 4 eggs into the pan, spacing them evenly around the pan’s edge to prevent them from sticking together. Be cautious of any oil splatter. Cook to Desired Crispiness:  Let the eggs cook, tilting the pan occasionally to coat them with oil. This should take 2-3 minutes for crispy edges with a soft yolk. For a firmer yolk, cook a bit longer. Note:  If the oil splatters too much, cover the pan with a lid and let the eggs cook for 3-4 minutes. Remove from heat and serve as desired. Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok    YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

When I crave takeout, I always turn to this 20-minute gluten-free Satay Chicken recipe. It's a delicious and simple alternative that combines peanut sauce, coconut milk, and curry paste in a way that's irresistibly tasty. You'll find yourself going back for seconds! This dish can easily replace your Friday night takeout, impress your weekend guests, serve as a romantic dinner for two, and even become a staple in your weekly meal prep due to its versatility. Let me guide you through the steps to make it! What is Chicken Satay? Chicken Satay is considered a national dish in Indonesia and is a popular Southeast Asian street food. Traditionally, the chicken is marinated and skewered, then grilled and served topped with a spicy peanut sauce. My recipe is in no way authentic, but it embodies the flavours, cooks in a fraction of the time, and is gluten-free. Watch How to Make It Why You'll LOVE this Recipe Cooks in 15 minutes It's cooked all in one pot The satay sauce is sugar-free (depending on which red curry paste you use) Makes for a great weeknight meal, can be served to guests, and makes for great meal prep. Storing and Meal Prepping Perfect for Meal Prep: Satay Chicken holds up well for meal prep, maintaining its rich flavors even after reheating. Storage Instructions: Allow the chicken to cool completely before dividing into 4-5 microwave-safe containers. Pair with steamed jasmine or basmati rice, or healthier options like quinoa or cauliflower rice. Add steamed vegetables (e.g., broccoli, green beans, carrots) to round out the meal. Refrigeration: Store in the refrigerator for up to 5 days. Reheating Instructions: Microwave each portion for 3-4 minutes until hot. Garnish Suggestions: Keep garnishes (crushed peanuts, chili, coriander) in separate containers. Add garnishes after reheating to maintain freshness. Flavour Tip: Squeeze fresh lime juice just before serving to brighten the flavors and enhance the overall taste. Here is my STOVETOP RICE recipe to pair it with the Satay Chicken. Other Chicken Recipes Creamy Chicken Curry Noodles Butter Chicken with Cashews Teriyaki Chicken Fillets with Broccolini Miso Chicken with Pickled Cucumber Stuffed Baked Chicken Breast Chipotle Pulled Chicken with Avocado and Corn Salsa ALL CHICKEN RECIPES 20-minute Gluten Free Satay Chicken Serves 4 Prep: 5 minutes Cook: 15 minutes INGREDIENTS Satay Chicken: 800g chicken thigh fillets, diced into bite-size pieces 400g can of coconut cream 5 tablespoons peanut butter, crunchy or smooth 3-4 tablespoons red curry paste, gluten-free (depending on how spicy you would like it) 1 large brown onion, roughly chopped Salt and pepper Options to garnish: Fresh long red chilli, thinly sliced Crushed peanuts Coriander leaves Fresh lime juice INSTRUCTIONS Sauté the Curry Paste: In a large non-stick frying pan, heat over medium. Add the red curry paste and sauté for about 1 minute, allowing the flavors to bloom and become fragrant. Cook the Chicken: Add the diced chicken to the pan, stirring to coat it evenly with the curry paste. Cook for 5 minutes, turning occasionally to ensure even browning. Add the chopped onion and continue cooking for another minute until softened. Incorporate the Peanut Butter and Coconut Cream: Stir in the peanut butter, ensuring it melts into the chicken and creates a thick coating. Pour in the coconut cream and stir to fully combine. Season with salt and pepper to taste. Simmer and Cook Through: Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover the pan and cook for 5-7 minutes, until the chicken is cooked through and the sauce has thickened. Serve and Garnish: Serve the satay chicken with steamed vegetables or fluffy rice. Garnish with thinly sliced red chili, crushed peanuts, coriander leaves, and a generous squeeze of fresh lime juice for an extra burst of flavour. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

Get ready to be obsessed with this Bagel Seasoning Salmon Bowl. You only need 3 ingredients to make this deliciously flaky salmon, topped with bagel seasoning, the highlight of the dish. It's served with a homemade creamy sriracha mayonnaise, diced cucumber, avocado, and fluffy rice. Additionally, I've included instructions for cooking the salmon in both the oven and air fryer, making it a perfect choice for a speedy dinner or meal prep. Time to start cooking! Why You'll Love this Recipe Optional to cook in the oven or air fryer. It's super easy, simple, and quick while still being tasty and delicious. The salmon requires only 3 ingredients. It cooks in 12 minutes in the oven and 7 minutes in the air fryer. It's a healthy recipe that can easily be made grain-free or adapted to other health requirements. Pair it with diced vegeables (cut into 2cm cubed) to create your favourite one-tray baked meal. It's perfect for dinner or lunch especially when cooked as part of your weekly meal prep. Watch How to Make It What else to serve with this Bagel Seasoning Salmon? Stovetop Rice Steamed Quinoa Cucumber Noodle Salad with Sichuan Dressing Roasted Cauliflower with Sweet Thai Sauce Greek Salad Spicy Butter Barbecued Corn Other Salmon and Seafood Recipes Honey Mustard Salmon and Vegetable Tray Bake Salmon with Gnocchi in a Creamy Tomato Sauce Salmon and Bruschetta Salad Baked Salmon with Peas and Butter Beans Lemon and Garlic Butter Fish Bagel Seasoning Salmon Bowl, gluten-free Serves 4 Prep: 5 minutes Cook: Oven 15 minutes OR Air Fryer 8-10 minutes INGREDIENTS Salmon: 4 x 120g-150g salmon fillets 2 tablespoons Everything Bagel Seasoning 4 teaspoons extra-virgin olive oil Pinch of sea salt Sriracha Mayonnaise: ½ cup mayonnaise ½ teaspoon garlic powder ½ teaspoon onion powder 1 tablespoon sriracha (or chilli sauce) 1.5 tablespoons fresh lemon juice Pinch of sea salt To Serve: 2 green spring onions, thinly sliced 1-2 lebanese cucumbers, diced 1-2 avocado, diced 4 cups rice or quinoa (cauliflower rice for grain-free) INSTRUCTIONS FOR OVEN: 1. Preheat oven: Preheat the oven to 210°C fan force and line a tray with baking paper. 2. Prepare the salmon: Rinse and pat dry the salmon using a paper towel. Place onto a baking tray and then drizzle with extra-virgin olive oil over the top. 3. Apply seasoning: Generously sprinkle Everything Bagel Seasoning over the top and press to adhere. 4. Bake: Bake in preheated oven for 12-14 minutes or until cooked through. 5. Prepare the mayonnaise: In the meantime, in a bowl, whisk together the ingredients for the sriracha mayonnaise and refrigerate. 6. To serve: Divide the rice or quinoa between plates and place the salmon over the top. Drizzle with a good amount of homemade sriracha mayonnaise and top with cucumber, avocado, and green spring onions. INSTRUCTIONS FOR AIR FRYER: 1. Preheat the air fryer: Preheat the air fryer to 220°C for 3 minutes. 2. Prepare the salmon: Rinse and pat dry the salmon using a paper towel. Place onto a tray and then drizzle with extra-virgin olive oil over the top. 3. Apply seasoning: Generously sprinkle Everything Bagel Seasoning over the top and press to adhere. 4. Air Fry: Air fry for 7-8 minutes. 5. Prepare the mayonnaise: In the meantime, in a bowl, whisk together the ingredients for the sriracha mayonnaise and refrigerate. 6. To serve: Divide the rice or quinoa between plates and place the salmon over the top. Drizzle with a good amount of homemade sriracha mayonnaise and top with cucumber, avocado, and green spring onions. 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