Hearty Bread with Carrot, Parsnip and Zucchini

Ingredients

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup evaporated cane sugar
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 medium carrot, shredded
1 medium parsnip, shredded
1 small zucchini, shredded
3 large eggs
3/4 cup apple butter or pumpkin butter
3 tablespoons extra-virgin olive oil
1 tablespoon vanilla extract
2 tablespoons pumpkin seeds

Method

  1. Preheat the oven to 375°F. Oil two 8-1/2 by 4-1/2 by 2-1/2-inch loaf pans with olive oil.
  2. In a large bowl, combine the flours, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and shredded carrots, parsnip, and zucchini. Mix well. In another bowl, whisk together the eggs, fruit butter, olive oil, and vanilla. Add the wet ingredients to the dry and mix until combined, but don’t overmix.
  3. Divide the batter between the prepared pans and sprinkle the tops with the pumpkin seeds. Bake for 35 minutes or until a skewer inserted into the center of the bread comes out clean. Let cool on wire racks.

Makes 2 loaves.

Source: True Food

Ten-minute Meal of Chicken Burger

Ingredients

1 tablespoon olive oil
1/2 teaspoon dried chilli flakes
1/2 teaspoon ground cumin
1 clove garlic, crushed
1 tablespoon lemon juice
2 x 5 oz boneless skinless chicken breast, trimmed
2 Turkish rolls, toasted
1 cucumber cut into thin strips
2 tablespoons mango chutney
lemon wedges to serve

Method

  1. Mix together the oil, chili, cumin, garlic and lemon juice and brush over the chicken breasts.
  2. Heat a non-stick frying pan over medium heat. Add the chicken and cook for 5 minutes on each side or until cooked through.
  3. To assemble, place the chicken on the Turkish rolls with the cucumber and mango chutney, or serve on the side. Serve with the lemon wedges.

Makes 2 servings.

Source: Donna Hay

Sautéed Spicy Shrimp Combined with Avocado, Bell Peppers and Jicama

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small red onion, minced
1 jalapeno, minced
Kosher salt and freshly ground black pepper
1 pound small (50 to 60 count) shrimp
1 small jicama, cut into 1/4-inch dice
1 medium red bell pepper, cut into 1/4-inch dice
2 avocados, cut into 1/2-inch dice
juice of 2 limes
4 pieces whole-wheat pita bread
leaves from 1 head lettuce
1 tablespoon thinly sliced chives

Method

  1. 1. Heat a medium saute pan over medium heat. Add the 2 tablespoons oil and swirl to coat the bottom. When the oil is hot, add the onion and jalapeno and saute, stirring, until the onions have softened, about 1 minute.
  2. Season with salt and pepper. Add the shrimp and saute until just cooked through, about 4 minutes. Adjust the seasoning and transfer everything to a medium bowl.
  3. Add the jicama, bell pepper, avocados and lime juice and season with salt and pepper. Toss gently.
  4. Toast and quarter the pita, drizzle with olive oil, and sprinkle with salt.
  5. Divide the lettuce leaves among four individual plates. Top with the shrimp mixture. Arrange the pita around the salad, garnish the salad with chives, and serve.

Makes 4 servings.

Source: Simply Ming One-pot Meals

Grilled Vegetables and Cheese Sandwiches

Ingredients

2 large red bell peppers, quartered and cored
1 large eggplant, cut lengthwise in 12 slices
1 tablespoon olive oil
8 thin slices bread from a large seeded loaf
8 tablespoons soft medium-fat goat’s cheese
50 g arugula (or watercress)
lemon juice
freshly ground black pepper

Method

  1. Preheat the grill to high.
  2. Grill the bell pepper quarters skin-side up until well charred. Transfer to a covered bowl or plastic bag and leave for a few minutes to steam – this makes it easy to peel off the skin. Reserve any juices from the peppers.
  3. Meanwhile, reduce the heat to medium. Brush the eggplant slices with the oil and grill for 5-7 minutes, until lightly charred and softened on both sides. Transfer to a plate and spoon over the juices from the peppers.
  4. Spread the bread with the cheese and put a quarter of the bell pepper, eggplant and arugula on each of 4 of the slices. Season with lemon juice and pepper and top with the remaining slices.

Makes 4 servings.

Source: GL Diet Made Simple

Indian-style Pizza with Chicken Tikka Masala on Nan Bread

Ingredients

2 tablespoons clarified butter (ghee)
1 tablespoon olive oil
2 cups white onions, finely chopped (1 large onion)
3 cloves garlic, grated
1 inch piece of ginger root, grated
3 tablespoons tomato paste
2 teaspoons smoked sweet paprika
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon sea salt
1/2 teaspoon turmeric powder
1/4 teaspoon ground cinnamon
2 cups crushed tomatoes
1/2 cup heavy whipping cream or sour cream
2 boneless skinless chicken breasts, cut into 1-inch cubes
2 cups grated mozzarella cheese
4 tablespoons grated Parmesan cheese
4 prepared nan bread

Method

  1. Heat clarified butter or ghee and olive oil in a heavy-bottom saucepan. Saute onions until translucent. Add garlic and ginger. Stir to combine and continue sauteing until the garlic and ginger begin to turn golden.
  2. Add tomato paste, paprika, cumin, cayenne, salt, turmeric and cinnamon. Saute for a couple more minutes to “toast” the spices.
  3. Add the crushed tomatoes and chunks of chicken. Bring to a boil; reduce heat and simmer about 20 minutes with the lid on. Stir occasionally. Stir in cream. Continue to simmer on low heat with the lid off, stirring occasionally until the sauce is reduced and the consistency of thick gravy. The sauce can be made in advance and kept for 2 days in the refrigerator.
  4. To make the pizza: Preheat oven to 400ºF.
  5. Lay the nan out on a rack set into a sheet pan and sprinkle a small amount of the grated cheese on the bread. Top the cheese with the tikka masala, leaving a 1/2 inch border around the edge. Sprinkle the top with more grated cheese.
  6. Place in the oven for about 15 minutes. The pizza is done when the cheese is melted and the edges are crisp.
  7. Remove from the oven and brush the edges with a little olive oil while it is still hot. Serve and enjoy.

Makes 6 servings.

Source: Institute of Culinary Education