Indian-style Spicy Chicken with Papaya

Ingredients

2 Tbsp grapeseed oil
1 tsp fenugreek seeds
1/2 tsp asafoetida
2 Tbsp grated garlic
1 Tbsp grated ginger
1 green chili, finely chopped
1 large onion, chopped
1 Tbsp cumin seeds
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
1/2 tsp ground cardamom
1/2 tsp Spanish paprika
1 tsp salt
2 lb boneless, skinless chicken breast, cut in small cubes
1/4 cup low-fat plain yogurt
1 cup cubed ripe, juicy papaya

Method

  1. Place the oil, fenugreek seeds, and asafoetida in a non-stick skillet over medium heat and cook for 10 seconds. Add the garlic, ginger. and green chili, and cook for 2 minutes, stirring occasionally.
  2. Increase the heat to medium-high, add the onion, and saute for 4 minutes until caramelized.
  3. Add the whole cumin seeds, ground cumin, coriander, turmeric, cardamom, paprika, and salt, and cook for 10 seconds.
  4. Add the chicken and cook until it’s almost done, about 8 minutes.
  5. Stir in the yogurt and cook until the chicken is it fully done, another 2 minutes.
  6. Add the papaya chunks, and remove from the heat. Serve over rice or with naan or plain rotis.

Makes 4 servings.

Source: Everyday Indian

Advertisements

Soup with Split Peas, Onion, Carrots and Potato

Ingredients

1 tbsp canola oil
1/2 cup chopped onion
3/4 cup diced carrot
3/4 cup diced potato
1 cup yellow split peas
4 cups sodium reduced chicken broth
1/3 cup diced lean cooked ham
1 bay leaf
1/8 tsp ground black pepper

Method

  1. In large saucepan, heat canola oil over medium-high heat and add onion, carrot and potato. Sauté until vegetables are tender.
  2. Add split peas, broth, ham and bay leaf.
  3. Bring to a boil. Reduce heat, cover and simmer for about 45 to 60 minutes or until peas are tender and soup has thickened. Stir occasionally.
  4. Remove bay leaf. Add pepper just before serving.

Makes 6 servings.

Source: Heart and Stroke Foundation of Canada

Moroccan-style Vegan Couscous

Ingredients

3 cups couscous
2-1/2 cups warm water
1 tsp salt
pinch of saffron threads
3 tbsp sunflower oil
2 tbsp olive oil
4 oz ready-to-eat dried apricots, cut into slivers
3 oz dried dates, chopped
3 oz seedless raisins
4 oz blanched almonds, cut into slivers
3 oz pistachio nuts
2 tsp ground cinnamon
3 tbsp caster (superfine) sugar

Method

  1. Preheat the oven to 180°C/350°F.
  2. Put the couscous in a bowl. Mix together the water, salt and saffron and pour it over the couscous, stirring. Leave to stand for 10 minutes. Add the sunflower oil and, using your fingers, rub it through the grains. Set aside.
  3. Heat the olive oil in a large pan and stir in the apricots, dates, raisins, most of the almonds (reserve some for the garnish) and pistachio nuts.
  4. Cook until the raisins plump up, then transfer into the couscous and mix well. Spoon the couscous into an ovenproof dish and cover with foil. Bake in the oven for 20 minutes, until heated through.
  5. Toast the reserved sliced almonds. Pile the couscous in a mound on a serving dish and sprinkle with the cinnamon and sugar in stripes down the mound. Sprinkle the toasted almonds over the top and serve.

Makes 6 servings.

Source: Vegan Cooking

Broiled Rock Oysters Duo

Ingredients

Kilpatrick

6 medium rock oysters
2 oz smoked bacon, finely diced
1 cup fresh bread crumbs
Worcestershire sauce
Tabasco sauce
juice of 1/2 lemon

Rockefeller

6 medium rock oysters
4 oz spinach
1 shallot, peeled and chopped
1/2 tbsp unsalted butter
1 tbsp chopped flat-leaf parsley
6 tbsp heavy cream
freshly grated nutmeg
2 tsp pastis
1 free-range egg yolk
rock salt and seaweed, for serving
black pepper

Method

  1. Shuck all the oysters, collecting all the juice, and clean the bottom shells.
  2. For oysters Kilpatrick, pour the oyster juice into a wide pan. Add the oysters, bring to a simmer and cook for just a moment or two. Remove them and set aside, keeping the poaching liquor.
  3. Fry the bacon, then stir it into the bread crumbs and set aside a quarter of the mixture for sprinkling on top of the oysters. Mix the rest of the bacon and crumbs with the Worcestershire and Tabasco sauces to taste, the lemon juice and enough of the poaching liquor to make a thick sauce.
  4. Divide this between the bottom shells and place the oysters on top. Sprinkle with the reserved bacon and bread crumb mixture and finish cooking under a hot broiler to brown and crisp the tops. Serve at once.
  5. For oysters Rockefeller, blanch the spinach briefly in boiling water, then refresh in cold water. Drain the spinach well, then squeeze out as much water as possible and chop.
  6. Sweat the shallot in the butter, add the spinach, chopped parsley and a dash of cream to moisten, then season with grated nutmeg and pepper. Pour the oyster juice into a wide pan. Add the oysters, bring to a simmer and cook for a moment or two, then remove them and set aside, leaving the juices in the pan.
  7. Add a little pastis to the pan and reduce, then add the rest of cream and reduce again until the mixture is thick and creamy with the consistency of a sauce. Whisk in the egg yolk.
  8. Place a little of the spinach mix into each bottom shell and top with an oyster, then some sauce. Put the oysters under a preheated broiler to bake and glaze or into a preheated oven at 425°F for a few minutes. Serve the oysters hot on a bed of rock salt and seaweed.

Makes 2 servings.

Source: The French Kitchen

Apple Cinnamon Pancakes

Ingredients

1-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
1 tbsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
3 eggs
2-1/2 cups milk
1/4 cup butter, melted
2 tbsp pure maple syrup or packed brown sugar
1-1/2 cups shredded apple (about 2 large)
2 tbsp butter for cooking (approx.)

Method

  1. In a large bowl, combine all-purpose and whole wheat flours, baking powder, cinnamon and salt.
  2. In separate bowl, whisk together eggs, milk, melted butter and maple syrup. Pour over dry ingredients and add apples. Stir gently just until combined (a few lumps should remain).
  3. In large nonstick skillet over medium heat, melt a thin layer of butter. Scoop about 1/3 cup batter per pancake into skillet. Cook for 2 minutes or until bubbles break in batter but do not fill in. Turn and cook for 1 to 2 minutes longer or until golden and puffed. Repeat with remaining butter and batter, adjusting heat as necessary to prevent burning.

Makes 6 servings.

Source: Manitoba Dairy Farmers