Dessert Popovers with Citrus Sauce

Ingredients

3 eggs, room temperature
1 cup all purpose flour
3 tbsp sugar
1/2 tsp cardamom
1/4 tsp salt
1 cup milk, room temperature
3 cups fresh fruit, chopped

Citrus Sauce

1-1/2 cups non fat lemon yogurt
4 egg yolks
1/4 cup sugar
1 tbsp lemon zest

Method

1. To make the sauce, in top of double boiler (or in small bowl) set over simmering water, whisk together yogurt, egg yolks, sugar and lemon zest.
2. Cook, stirring constantly, until mixture thickens, about 15 to 20 minutes.
3. Remove from heat and cover with plastic wrap. Chill in refrigerator. Sauce will thicken a bit more in refrigerator.
4. Pre-heat oven to 400°F (200°C). Generously grease a 12 cup non-stick muffin pan with shortening.
5. In a large bowl, beat eggs lightly. Add flour, sugar, cardamom, salt, and milk. Beat just until combined and mixture is smooth.
6. Heat muffin pan in the oven.
7. Divide egg mixture into hot muffin cups. Fill about 1/2 – 3/4 full.
8. Bake for about 20 minutes. Reduce heat to 325°F (160°C) and cook for about 15-20 minutes longer, or until deep golden brown.
9. Remove from oven and tip popovers out of muffin cups.
10. Fill each warm popover with fresh chopped fruit.
11. Serve with the Citrus sauce.

Makes 12 servings.

Source: Manitoba Egg Farmers

Advertisements

Lemon and Ginger Chicken Stir-fry

Ingredients

1 teaspoon grated lemon rind
1/3 cup lemon juice
1 small fresh red chili, finely chopped
1 clove garlic, crushed
1 tablespoon grated fresh ginger
2 tablespoons chopped fresh coriander leaves
1 lb 7 oz chicken breast fillets, sliced
1 tablespoon sesame seeds
2 tablespoons vegetable oil
5 oz snow peas, halved lengthways
5 oz baby corn, quartered
2 tablespoons soy sauce
6-1/2 oz bean sprouts, tailed

Method

1. Combine the lemon rind and juice, chili, garlic, ginger and coriander in a large non-metallic bowl. Add the chicken, toss well, then cover with plastic wrap and marinate in the fridge for 20 minutes.
2. Heat a wok over high heat, add the sesame seeds and stir-fry for 30 seconds, or until light brown. Remove from the wok.
3. Heat 1 tablespoon oil in the wok and swirl to coat. Drain the chicken and stir-fry in batches for 5 Minutes, or until lightly browned. Remove from the wok.
4. Heat the remaining oil, then add the snow peas, baby corn and soy sauce, and stir-fry for 2 minutes. Return the chicken to the wok. Add the bean sprouts and stir-fry for 1 minute.
5. Sprinkle the sesame seeds over the top and serve with rice.

Makes 4 servings.

Source: The Essential Wok Cookbook

Orange Beef with French Dip

Ingredients

juice and zest of 2 oranges
1 tablespoon sambal or 1 minced jalapeno
1 bunch scallions, sliced thin, white and green parts separated
1 tablespoon minced ginger 2 shallots, sliced thin
1-1/2-pound hanger steak, any silverskin removed, and sliced as thin as possible
4 tablespoons grapeseed or canola oil
2 cups fresh beef stock, fresh chicken stock, or low-sodium canned broth
1 tablespoon naturally brewed soy sauce, if needed
Kosher salt and freshly ground black pepper
4 soft hoagie buns
1 large tomato, or 3 roma tomatoes, sliced 1/4-inch thick
1 small head iceberg lettuce, shredded

Method

1. In a medium bowl, combine the orange juice, sambal, scallion whites, ginger and shallots. Add the beef, stir to coat the slices, and marinate for 15 minutes.
2. Drain the beef, and reserve the marinade. Heat a wok over high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil is hot, add half the beef and stir-fry until cooked through, 4 to 5 minutes. Transfer the beef to a plate. Add the remaining two tablespoons oil to the wok, swirl, stir-fry the remaining beef, and transfer to the plate.
3. Add the stock and reserved marinade. Add the soy sauce if the stock is unsalted or low-sodium. Add the orange zest and scallion greens, season with salt and pepper, and bring to a boil.
4. Transfer the broth to four individual bowls.
5. To make the hoagies, split the rolls in half.
6. On the bottom halves place the tomato slices and top with the lettuce, then the beef. Cover with the bun tops, and serve with the broth bowls for dipping the hoagies into.

Makes 4 servings.

Source: Simply Ming One-pot Meals

Middle Eastern Couscous and Spinach Salad

Ingredients

1 cup Israeli couscous (also called large couscous)
1 tsp cumin seeds
1-1/2 cups low-sodium vegetable stock
1/4 cup golden seedless raisins
finely grated zest and juice from 1 lemon
2 Tbsp extra-virgin olive oil
1 small garlic clove, smashed and minced
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
3 cups baby spinach leaves, washed and spun dry
1/4 cup red onion, finely diced
1/4 cup chopped cilantro
2 Tbsp chopped fresh mint
1/4 cup chopped walnuts, toasted
2 Tbsp crumbled feta

Method

1. In large, dry saucepan over medium-high heat, add couscous and toast for 2 minutes or until pearls begin to turn colour. Stir often.
2. Stir in cumin seeds and continue to toast for 1 to 2 more minutes, stirring often.
3. Slowly add vegetable stock, as it will sputter, and bring to a gentle simmer. Cover and simmer couscous for about 10 minutes, or until couscous has absorbed all the liquid and is tender-cooked but still has a little bite.
4. Remove from heat and set aside, covered, for another l0 minutes. Drain, if necessary.
5. In small bowl, combine raisins with 1/2 cup hot water and set aside to soak and become plump, about 10 minutes.
6. In large bowl, combine lemon zest and juice, olive oil, garlic, salt, and pepper. Whisk together to blend. Add warm cooked couscous, spinach, red onion, cilantro, and mint. Drain raisins and add. Fold together to evenly blend and slightly wilt spinach.
7. Taste and add more lemon, salt, and pepper if you wish. Scatter walnuts and feta overtop. Serve slightly warm or at room temperature. Or cover and refrigerate and serve chilled the same day or next.

Makes 6 servings.

Source: Alive magazine

Tropical Fruit Smoothie Bowl

Ingredients

1 cup fat-free, plain yogurt
1 small banana, sliced crosswise
1/4 cup chopped fresh or frozen papaya and 1/4 cup chopped fresh or frozen papaya, divided use
1/4 cup chopped fresh or frozen mango and 1/4 cup chopped fresh or frozen mango, divided use
1/4 cup chopped fresh or frozen pineapple and 1/4 cup chopped fresh or frozen pineapple, divided use
1/2 teaspoon stevia sweetener (Organic or Natural) or 1 packet stevia sweetener (Organic or Natural)
1 squeeze coconut-flavored liquid stevia sweetener
1 squeeze tropical punch-flavored stevia water enhancer
1 tablespoon fresh, chopped mint
1/4 cup chopped, dry-roasted pecans
4 sprigs fresh mint leaves

Method

1. In a food processor or blender, process the yogurt, 1/2 of the banana slices, 1/4 cup of the papaya, 1/4 cup of the mango, 1/4 cup of the pineapple, the stevia sweetener, and liquid stevia sweetener in the order listed, for 1 to 2 minutes, scraping the sides as needed. Pour or spoon the mixture into four small serving bowls.
2. In a separate small bowl, stir together the stevia water enhancer, mint, and remaining banana, papaya, mango, and pineapple. Spoon about 1/4 cup of the fruit mixture on top of the yogurt mixture in each bowl. Top with 1 tablespoon pecans. Garnish each with a sprig of mint.

Makes 4 servings.

Source: American Heart Association