Omelette with Pea Shoot and Cheese

Ingredients

4 large eggs
4 tbsp water
salt and pepper
4 tsp olive oil
1/2 cup pea shoots
1/4 cup crumbled feta cheese
1/2 cup frozen peas, thawed
1/2 avocado diced
pinch red pepper flakes

Method

  1. Using a whisk or fork, beat 2 eggs with 2 tbsp water. Season with salt and pepper.
  2. Heat 2 tsp oil in a non-stick fry pan over medium-high heat. Once the pan is hot, pour in half the egg mixture. As the egg mixture sets around the edge of pan, use a spatula to gently push cooked portions toward the center of pan. Tilt and rotate pan to allow uncooked egg to flow into empty spaces.
  3. When the surface of the egg looks moist, add 1/2 of each the shoots, cheese, peas and avocado. Sprinkle with red pepper flakes.
  4. Fold omelette in half with a spatula and let the bottom brown slightly before sliding onto a plate.
  5. Repeat cooking method for second omelette.

Makes 2 servings.

Source: Manitoba Egg Farmers

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Hard-boiled Egg with Tomato Curry Sauce

Ingredients

1 Tbsp grapeseed oil or sunflower oil
1 small yellow onion, finely diced
1/2 tsp salt
3 garlic cloves, chopped
1 Tbsp finely chopped ginger
1 tsp garam masala
1/2 tsp ground turmeric
1/2 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp black pepper
1/4 tsp cayenne
1 lb cherry tomatoes, halved
1 Tbsp fresh lemon juice
4 cups spinach, tough ends trimmed
4 hard-boiled organic large eggs, halved
1 avocado, sliced
1/4 cup sliced almonds
1/3 cup chopped cilantro

Method

  1. In large skillet over medium heat, warm oil. Add onion and salt to pan. Cook until onion has softened and is beginning to darken, about 5 minutes.
  2. Add garlic and ginger to pan and heat for 2 minutes.
  3. Add garam masala, turmeric, coriander, cumin, black pepper, and cayenne. Cook for 30 seconds. Gently stir in tomatoes and heat for 6 minutes, until tomatoes begin to wilt and release their juices.
  4. Stir in lemon juice and then add spinach and cook until wilted.
  5. Gently lower eggs into the tomato sauce and spoon some of the mixture over eggs.
  6. Serve garnished with avocado, almonds, and cilantro.

Makes 4 servings.

Source: Alive magazine

Baked Crispy Tortilla with Apple, Cinnamon and Nutmeg

Ingredients

1 cup caster or granulated sugar
1 tbsp ground cinnamon
4 medium cooking apples (such as Granny Smiths)
1/2 tsp ground nutmeg
1/2 stick unsalted butter
12 flour tortillas
1/3 cup agave syrup
6 scoops of vanilla ice cream, to serve
6 fresh mint leaves, to decorate

Method

  1. Preheat the oven to 180ºC (350ºF).
  2. Mix 3 tbsp of the sugar and 2 tsp of the cinnamon together in a bowl and set aside.
  3. Peel, core and cut the apples into small chunks. Place the apples, nutmeg and the remaining cinnamon and sugar in a saucepan with 1/2 cup of water. Mix well until the apples are coated. Cover, place over a medium heat and cook for 10-12 minutes until the apples are soft, stirring regularly.
  4. Melt the butter and use a little to brush a thin layer over a shallow baking dish. Lay a tortilla flat and put 2-3 tbsp of the apple pie mixture in the centre. Tightly roll it up and secure the tortilla with a cocktail stick/ toothpick.
  5. Brush the taquito (the rolled and tooth-picked bundle) with a little melted butter, then sprinkle over some of the reserved sugar-cinnamon mixture.
  6. Place the taquito in the prepared baking dish and then repeat the process with the rest of the tortillas and apple mixture, reserving about a quarter of the sugar-cinnamon mix for later.
  7. Bake in the preheated oven for about 15 minutes or until the taquitos start to turn golden on top.
  8. To serve, remove the cocktail sticks/toothpicks and place two taquitos on each plate. Drizzle a zig-zag of agave syrup over the top and then sprinkle over the remaining sugar-cinnamon mix. Finally, add a scoop of ice cream to each plate and decorate with a mint leaf.

Makes 6 servings.

Source: Winnipeg Free Press

Moroccan-style Oven-braised Chicken

Ingredients

1 chicken, cut into serving pieces
1 Tbsp cumin
2 tsp paprika
1/2 – 1 tsp ginger
1/2 – 1 tsp turmeric
5 garlic cloves, chopped
several handfuls of fresh cilantro, chopped
juice of 2 lemons
black and cayenne pepper, to taste
4 tomatoes, chopped (either ripe or canned)
10–15 each (three types in total): green olives of choice, black olives, cracked olives, oil-cured olives, purplish-red olives, Kalamata, pimiento-stuffed green olives, etc., drained
1/4 cup extra-virgin olive oil
1 cup chicken broth
1 lemon, cut into 6 wedges
extra lemon juice, to taste

Method

  1. Preheat the oven to 325ºF.
  2. Combine the chicken with the cumin, paprika, ginger, turmeric, garlic, cilantro, lemon juice, and pepper. Place in a baking dish in a single layer. Leave to marinate for 30 minutes.
  3. Add the flour, and toss together to coat well.
  4. Add the tomatoes, olives, lemon wedges, olive oil, and broth to the dish. Bake uncovered for about 1 hour or until the chicken is tender and a delicious sauce has formed.

Makes 4 servings.

Source: Garlic

Vegan Farro Risotto

Ingredients

2 vegetable flavored bouillon cubes
2 tablespoons vegan butter
1 leek, sliced (white and light green parts only)
3 garlic cloves minced
4 oz shiitakes, stemmed and sliced
1/2 cup dry white or red wine
2 cups farro
4 strips of meyer lemon peel
4 sprigs fresh thyme
1 tablespoon miso
juice of 1/2 meyer lemon

Method

  1. In a small pot over low heat, whisk the bouillon cubes in 4 cups of water until dissolved. Cover the pot and keep at a low simmer.
  2. In a medium pot, melt the butter over medium heat. Cook the leeks for 3 minutes.
  3. Add the mushrooms and garlic, plus a pinch of salt and pepper, and cook for 5 more minutes.
  4. Add the farro then pour in the wine, scraping up any brown bits from the bottom of the pot with a wooden spoon. Cook, stirring, for about 1-2 minutes, until all the liquid has been absorbed.
  5. Turn the heat down to low. Add 1 cup of broth along with the thyme and lemon peels. Cook while stirring until the broth has been absorbed and the bottom of the pot is dry. Repeat this process, adding 1/2 cup of broth at a time until absorbed, stirring constantly.
  6. When there is only 1/2 cup of broth remaining (it should take take about 30-35 minutes to get to this step), remove and discard the thyme sprigs and lemons peels. Add the final 1/2 cup of broth and stir in the miso.
  7. Right before serving, stir in the lemon juice.

Makes 2 to 3 servings.

Source: Vegan Magazine