Taragon Chicken with Apricot Sauce

Ingredients

4 boneless, skinless chicken breasts, about 1/4 pound each
4 tablespoons Dijon mustard
1 tablespoon olive oil or canola oil
1/2 cup sliced dried apricots
6 sprigs fresh tarragon
juice of 2 oranges
4 tablespoons pine nuts

Method

  1. Preheat the broiler to high.
  2. Spread 2 tablespoons of the mustard on one side of the chicken breasts. Turn and spread with the remaining 2 tablespoons of mustard.
  3. Place the chicken, skin side down, in a flameproof baking dish and drizzle with oil. Broil on one side for 10 minutes.
  4. Turn the chicken over and broil for another 5 minutes.
  5. Sprinkle with the apricots and tarragon. Pour the orange juice over all and broil for another 5 minutes, or until the chicken is browned and cooked through.
  6. Sprinkle the pine nuts over the chicken and broil for 30 seconds to warm through.
  7. Serve the chicken with the apricots and pine nuts and spoon the pan juices on top of each portion.

Cook’s Tip:

Salt and pepper are not used in this recipe because the mustard sufficiently seasons the chicken. Apricots and orange juice bring a sweet-tangy balance that would be compromised by adding salt.

Makes 4 servings.

Source: Super Foods Cookbook

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Chocolate Hazelnut Brownies

Ingredients

1 cup rice malt syrup
1 cup dried pitted dates, chopped coarsely
1/4 tsp sea salt flakes
1/2 cup water
1/2 tsp baking soda
6-1/2 oz butter, chopped
3 eggs
3/4 cup cocoa powder
3/4 cup ground hazelnuts
1/2 cup buckwheat flour
1/2 cup sour cream
1/2 cup whole roasted peeled hazelnuts, halved
1-1/2 tsp cocoa powder extra

Method

  1. Preheat oven to 18oºC/35oºF. Grease a 8-inch x 12-inch slice pan. Line base with baking paper, extending the paper 2-inches over long sides.
  2. Place syrup, dates, salt and the water in a small saucepan over low heat. Simmer for 5 minutes or until dates are soft.
  3. Stir baking soda into date mixture, transfer to a food processor. Process until smooth.
  4. Return date mixture to pan. Add butter, stir over medium heat until butter melts. Pour mixture into a large bowl to cool for 5 minutes.
  5. Whisk in eggs, one at a time. Stir in sifted cocoa, ground hazelnuts, flour, sour cream and chopped nuts. Spread mixture into pan and level top.
  6. Bake brownie for 30 minutes or until a skewer inserted into the centre comes out with moist crumbs attached.
  7. Cool in pan. Dust with extra cocoa, then cut into squares.

Makes 24 servings (1 square per serving).

Source: The Australian Women’s Weekly

Spinach with Beans, Raisins and Pine Nuts

Ingredients

3/4 cup haricot beans, soaked overnight, or 14 oz can, drained
4 tbsp olive oil
1 thick slice white bread
1 onion, chopped
3-4 tomatoes, peeled, seeded and chopped
1/2 tsp ground cumin
1 tsp paprika
1 lb spinach
1 garlic clove, halved
3 tbsp raisins
3 tbsp pine nuts, toasted
salt and freshly ground black pepper
Moroccan bread, to serve

Method

  1. If using soaked, dried beans, drain and cook them in fresh boiling water for about 1 hour, until tender. Drain.
  2. Heat 2 tbsp of the oil in a frying pan and fry the bread until golden. Transfer to a plate.
  3. Fry the onion in 1 tbsp of the oil over a gentle heat until soft but not brown, then add the tomatoes and cumin and continue cooking gently.
  4. Heat the remaining olive oil in a large pan, stir in the paprika and then add the spinach and 3 tbsp water. Cover the pan and cook for a few minutes, until the spinach has just wilted.
  5. Add the onion and tomato mixture to the spinach and stir in the beans, then season with salt and freshly ground black pepper.
  6. Place the garlic and fried bread in a food processor and blend until smooth. Stir into the spinach and bean mixture, together with the raisins. Add 3/4 cup water, cover and simmer gently for 20-30 minutes, adding more water if necessary.
  7. Scatter the spinach with toasted pine nuts and serve, accompanied by Moroccan bread.

Makes 4 servings.

Source: Best of Morocco

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

Sweet Potato Maple Pudding

Ingredients

1 large sweet potato (about 1 lb, peeled and cubed
1/3 cup skim milk
1 pkg unflavoured gelatin
1/2 cup plain non-fat yogurt
2-1/2 tbsp pure maple syrup
8 pecan halves

Method

  1. In small saucepan, cover sweet potato with water and bring to a boil. Cook for about 15 minutes or until very tender. Drain well and press through fine mesh sieve into bowl.
  2. Sprinkle gelatin over milk and let stand for 1 minute. Place in microwave for 45 seconds until liquid and whisk until smooth. Pour into sweet potato with yogurt and maple syrup.
  3. Divide among 4 ramekins, parfait or wine glasses and refrigerate for at least 1 hour or until firm and set. (Can be wrapped and refrigerated for up to 1 day.)
  4. Garnish with pecans before serving.

Makes 4 servings.

Source: Heart and Stroke Foundation of Canada