Moroccan-Inspired Roasted Spiced Chicken

Ingredients

5 tbsp salted butter
4 medium garlic cloves, minced
2 tbsp cumin seeds, lightly crushed
1 smoked paprika
1/4 to 1/2 tsp cayenne pepper
Kosher salt and ground black pepper
2 tbsp finely chopped fresh cilantro, plus whole leaves to serve
2 tbsp finely chopped fresh flat-leaf parsley, plus whole leaves to serve
2 tsp packed light brown sugar
1 tsp lemon juice, plus lemon wedges, to serve
3 pounds bone-in, skin-on chicken leg quarters, patted dry

Method

1. Heat the oven to 230°C (450°F) with a rack in the middle position. Line a rimmed baking sheet with foil and set a wire rack on top.
2. In a small saucepan over medium, melt the butter. Add the garlic and cumin, then cook, swirling the pan, until the seeds sizzle, 60 to 90 seconds.
3. Stir in the paprika, cayenne and 1 tsp black pepper. Cook until the spices are fragrant, 30 to 60 seconds.
4. Remove from heat and whisk in the cilantro, parsley, sugar and lemon juice. Set aside.
5. Using a sharp knife, cut parallel slashes on each chicken leg about 1 inch apart all the way to the bone on both sides of each leg. Season all over with salt, then brush both sides with about half of the butter mixture.
6. Place the chicken skin up on the prepared rack and roast for 10 minutes.
7. Brush the remaining butter mixture onto the surface of the chicken. Continue to roast until well browned and the thickest part of the thigh reaches 80°C (175°F), about another 15 minutes.
8. Transfer the chicken to a serving platter and let rest for 10 minutes.
9. Sprinkle with cilantro and parsley leaves, then serve with lemon wedges on the side.

Makes 6 servings.

Source: The Winnipeg Free Press

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Tuna Salad Sushi Bowl

Ingredients

1/3 cup teriyaki sauce
1/3 cup rice vinegar
1 tbsp finely grated fresh ginger
45O g packaged brown microwave rice
2 X 185 g canned tuna in spring water, drained
1 Lebanese cucumber, about 130 g, halved lengthwise, seeded, sliced thinly lengthwise
1 large avocado, about 320 g, sliced thinly
1 large carrot, 180 g, cut into matchsticks
1/3 cup drained pickled ginger, sliced thinly
1 tbsp toasted sesame
1/2 sheet toasted seaweed (nori), shredded finely

Method

1. Combine sauce, vinegar and ginger in a small bowl.
2. Reheat rice following packet instructions.
3. Combine warm rice and half the dressing in a bowl.
4. Serve rice with tuna, cucumber, avocado, carrot and pickled ginger.
5. Drizzle with remaining dressing and sprinkle with sesame seeds and seaweed before serving.

Makes 4 servings.

Source: Everyday Powerfoods

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Brown Rice Pecan Cookies

Ingredients

1-2/3 cups brown rice flour
1 cup powdered sugar
1 cup chopped pecans, toasted
1/2 teaspoon salt
1/2 teaspoon baking powder
6 tablespoons butter, softened
6 tablespoons canola oil
1-1/2 teaspoons vanilla extract
1 large egg

Method

1. Preheat oven to 375°F.
2. Combine flour, sugar, pecans, salt, and baking powder, stirring with a whisk.
3. Place butter and oil in a large bowl. Beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until well combined. Add flour mixture; beat at low speed until just combined (dough will be soft).
4. Scoop dough by level tablespoonfuls onto 3 baking sheets lined with parchment paper, 12 per sheet. Lightly press down on each cookie. Bake at 375°F for 10 minutes or until lightly browned around edges. Cool 2 minutes on pan on wire racks. Remove cookies from pan and cool completely on wire racks.

Makes 36 cookies.

Source: Everyday Whole Grains

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Crispy Shanghai Spring Rolls

Ingredients

12 spring roll wrappers, thawed if frozen
2 tablespoons all-purpose flour mixed to a paste with water
sunflower oil, for deep frying

Filling

6 Chinese dried mushrooms, soaked for 30 minutes in warm water
5 ounces fresh firm beancurd (tofu)
2 tablespoons sunflower oil
8 ounces finely minced pork
8 ounces peeled cooked shrimp, roughly chopped
1/2 teaspoon cornstarch, mixed to a paste with 1 tablespoon light soy sauce
3 ounces each shredded bamboo shoot or grated carrot, sliced water chestnuts and bean sprouts
6 scallions or 1 young leek, finely chopped
a little sesame oil

Dipping Sauce

scant 1/2 cup light soy sauce
1 tablespoon chili sauce or finely chopped fresh red chili
a little sesame oil
rice vinegar, to taste

Method

1. 1 Make the filling. Drain the mushrooms. Cut off and discard the stems and slice the caps finely. Cut the beancurd (tofu) into slices of a similar size.
2. Heat the oil in a wok and stir-fry the pork for 2-3 minutes or until the color changes. Add the shrimp, cornstarch paste and bamboo shoot or carrot. Stir in the water chestnuts.
3. Increase the heat, add the bean sprouts and scallions or leek and toss for 1 minute. Stir in the mushrooms and beancurd. Off the heat, season, then stir in the sesame oil. Cool quickly on a large platter.
4. Separate the spring roll wrappers. Place a wrapper on the work surface with one corner nearest you. Spoon some of the filling near the center of the wrapper and fold the nearest corner over the filling. Smear a little of the flour paste on the free sides, turn the sides to the middle and roll up. Repeat this procedure with the remaining wrappers and filling.
5. Deep fry the spring rolls in batches in oil heated to 375°F until they are crisp and golden. Drain on paper towels and serve at once with the dipping sauce, made by mixing all the ingredients in a bowl

Makes 12 pieces.

Source: Asian Cooking

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Chawan-mushi

Ingredients

4 shrimp in shells without heads, about 30 g each
80 g chicken thighs, skinned
4 fresh shiitake mushrooms
1/4 bunch mitsuba (trefoil)

Custard

3 eggs
1-3/4 cups dashi
1 tsp mirin
2 tsp light soy sauce
pinch salt

Method

1. Shell and devein the shrimp. Cut chicken into 2-cm cubes. Parboil shrimp and chicken briefly, cool in cold water, and drain.
2. Cut shiitake into halves, and parboil. Cut mitsuba into 3/4-inch lengths.
3. Make the custard. Beat eggs lightly so they won’t bubble. Combine dashi and seasonings, add the mixture to the eggs, and strain through a sieve.
4. Pat dry shrimp, chicken, shiitake, and mitsuba, and distribute evenly into 4 serving cups. Fill with custard to four-fifths full, and cover with lids or plastic wrap.
5. Transfer the cups to preheated steamer, and cook over high heat for 2-3 minutes. Turn down heat to low, and cook for 15 minutes more. Custard is done if clear juice comes out when it is poked with a bamboo skewer.
6. Remove cups from steamer and serve hot.

Makes 4 servings.

Source: 100 Recipes from Japanese Cooking

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