Fish Kofta Curry

Ingredients

1 tbsp olive oil, plus extra for frying
450-500 g mixed skinned fish, such as cod, haddock and salmon, cut into bite-sized pieces
1/2 onion, grated
1 large egg, beaten
1-2 garlic cloves
1 tsp ground ginger
1 tsp ground cumin
1 tsp garam masala
1/2 tsp mild chilli powder
salt and pepper

Sauce

2 tbsp olive or vegetable oil
1 onion, finely chopped
6 cardamom pods, lightly crushed with a pestle and mortar
6 whole cloves
1 cinnamon stick
1 tsp ground turmeric
1 tsp cumin seeds, lightly crushed
1 tsp ground coriander
1/2 tsp mild chilli powder (more if you like it hot)
2 tsp black onion seeds
1/2 tsp fenugreek seeds
2 dried bay leaves
2 potatoes, peeled and chopped
1 apple, peeled, cored and chopped
1 tsp runny honey
4 tomatoes, chopped
300 ml fish stock
150 ml coconut cream
chopped fresh coriander, to garnish

Method

1. To make the koftas, heat the oil in a large, non-stick frying pan and add the fish. Fry for 4-5 minutes, turning carefully. Remove from the pan and allow to cool.
2. Squeeze the grated onion to remove any excess juice and then put in a large bowl along with the remaining kofta ingredients. When the fish is cool enough to handle, flake with your fingers, feeling for any stray bones, and then add to the bowl. Mix well and season with salt and pepper, then squeeze into 12 small balls. Cover loosely with cling film and chill in the fridge for at least 1 hour to firm up.
3. Meanwhile make the sauce. Heat the oil in a wok or deep frying pan over a medium heat and add the onion. Cook for 10 minutes, stirring occasionally.
4. Add all the spices (whole and ground) and cook for 2 minutes, stirring continuously.
5. Add the potatoes, apple, honey and tomatoes and stir together for a few minutes before adding the stock and coconut cream. Bring to the boil, then reduce the heat, cover and simmer for 30 minutes, until the potatoes are cooked through.
6. Shallow fry your chilled fish balls in batches. Heat a little oil in a frying pan and brown them on all sides. Don’t move them about too much in the pan. They have a more delicate constitution than your average meatball. Remove from the pan with a slotted spoon and drain on kitchen paper.
7. When you are nearly ready to eat, add the kofta balls to the pan, easing them into the gently simmering sauce. Cover the pan and poach for 10 minutes. Serve with a scattering of coriander leaves.

Makes 4 servings.

Source: My Family Kitchen

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Tucson Chimichangas

Ingredients

1-1/2 cups shredded cooked turkey or chicken
1-1/4 cups grated Monterey jack cheese
1 can (4 oz) diced mild green chiles, drained
2 fresh tomatoes, diced
2 tbsp minced cilantro (coriander leaves)
1/2 tsp each ground cumin, dried oregano, and salt
2 tbsp oil
2 cloves garlic, minced
1 onion, minced
6 fresh large flour tortillas
as needed oil for deep-frying
4 cups salsa verde
2 cups guacamole
2 cups sour cream, for garnish
1 head lettuce, shredded, for garnish
2 fresh tomatoes, chopped, for garnish
1 can (4 oz) sliced black olives, for garnish
6 radishes, sliced, for garnish

Method

1. In a large bowl combine turkey or chicken, cheese, chiles, tomatoes, cilantro, cumin, oregano, and salt.
2. In a skillet heat oil. Add garlic and onion and saute over medium heat until wilted (about 5 minutes). Stir into the chicken mixture.
3. In center of each tortilla place a generous spoonful of the chicken mixture, leaving about 2 inches of tortilla Uncovered at each end. Fold over both ends, then fold over the sides. Secure with toothpicks. Repeat until all tortillas are filled.
4. In a large, deep skillet, heat 1-inch of oil to 350°F (175°C). Gently place each chimichanga in the oil, seam side down. Fry until lightly browned and crisp (about 1 minute), then carefully turn and fry the other side. Remove and drain chimichanga on paper towels and keep warm in a low oven. Repeat until all chimichangas are cooked.
5. To serve, place chimichanga on a plate and remove toothpicks. Coat with salsa and top with a dollop of guacamole and sour cream. Garnish with lettuce topped with tomatoes, olives, and radishes.

Makes 6 servings.

Source: Tortilla International

Borscht with Fresh Dill

Ingredients

6 beets, peeled and diced
3 carrots, coarsely grated
1 white onion, chopped
3 cups (9 oz) shredded cabbage
1-3/4 cups canned vegetable broth
5 cups water, plus more if needed
1/2 teaspoon ground pepper
3 tablespoons lemon juice
6 tablespoons low-fat sour cream
1/3 cup chopped fresh dill

Method

1. In a large saucepan, bring the beets, carrots, onion, cabbage, broth, water, and pepper to a boil.
2. Reduce heat to low, cover, and simmer until the beets are tender, 20-25 minutes. If the soup seems too thick, stir in 1/4 cup additional water.
3. Remove from heat and stir in the lemon juice.
4. To serve hot, ladle into individual bowls. Top each with 1 tablespoon of the sour cream and sprinkle with the dill.
5. To serve cold, cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 4 hours or up to 3 days. Ladle into cups and top with the sour cream and dill.

Makes 6 servings.

Source: Mayo Clinic

Apple Cinnamon Breakfast Quinoa

Ingredients

2 tsp butter or vegan buttery spread
1 cup diced unpeeled apples
3/4 cup unsweetened almond milk (or dairy milk)
2 tbsp dried currants or raisins
2 tbsp sliced almonds
2 tsp coconut sugar, pure maple syrup or liquid honey
1/2 tsp each ground cinnamon and vanilla
1-1/2 cups cooked quinoa

Method

1. Melt butter in a small non-stick skillet over medium heat. Add apples. Cook and stir for about 2 minutes, until apples begin to soften.
2. Add milk, currants, almonds, coconut sugar, cinnamon and vanilla. Mix well and cook until bubbly around edges but not boiling.
3. Add cooked quinoa. Continue to cook, stirring often, until some of the milk has been absorbed and mixture thickens, about 2 minutes.
4. Serve hot topped with more cinnamon, if desired.

Makes 2 servings.

Source: Yum & Yummer

Mini Turkey Burgers

Ingredients

1/3 cup full-fat plain Greek yogurt
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon granulated garlic (garlic powder)
1 teaspoon whole-grain mustard (may substitute Dijon mustard)
1-1/2 teaspoons fish sauce (may substitute Worcestershire sauce)
1 pound ground turkey, preferably dark meat
2 teaspoons canola oil
2 tablespoons honey
1/2 to 1 teaspoon Spanish smoked paprika (sweet or hot pimenton)
Salad greens, for serving (optional)
2 whole-wheat pita breads, warmed, for serving (optional)

Method

1. Combine the yogurt, 3/4 teaspoon of the salt, the pepper, garlic powder, mustard, fish sauce and ground turkey in a mixing bowl. Gently mix with your clean hands. Shape into eight balls of equal size, which will be soft.
2. Heat the oil in a large skillet over medium heat. Once the oil shimmers, add all the ground turkey balls so they are not touching each other, flattening them slightly into patties. Cook for three to four minutes, until lightly browned on the bottoms, then turn them over and cook for about three minutes on the second sides, until nicely browned.
3. Reduce the heat to low; partially cover the pan and continue to cook the burgers for an additional two minutes or so, until they are cooked through (at the centre, registering 165ºF on an instant-read thermometer), and firm to the touch.
4. Meanwhile, whisk together the honey, smoked paprika (to taste) and the remaining 1/4 teaspoon salt in a small bowl.
5. Uncover the burgers and brush the tops of each one with the spiced honey. Cook for 30 seconds or so — just long enough for the honey glaze to set and melt a little into the pan.
6. Serve as you wish, either atop salad greens or tucked into the warm, quartered pita breads.

Makes 4 servings.

Source: Washington Post