A Vegetarian Side-dish with Brussels Sprouts and Avocado

Ingredients

1-1/2 lb Brussels sprouts
1 tbsp oil
1 onion, chopped
1 garlic clove, crushed (optional)
3 tbsp pine nuts or split blanched almonds
1 tsp dried oregano
3 tbsp raisins
salt and freshly ground black pepper
2 ripe avocados
juice of 1/2 lemon
2 tbsp chopped mint or parsley

Method

  1. Halve the sprouts unless they are very small. Add them to a small amount of boiling water, bring back to a boil and cook for 2-3 minutes, then drain and set aside.
  2. Heat the oil. Add the onion, garlic, if used, pine nuts, oregano, and raisins with a good dash of seasoning. Cook over moderate heat, stirring often, for about 15 minutes, or until the onion is softened.
  3. Meanwhile, halve the avocados and remove their pits, then quarter the flesh and remove the peel. Cut into chunks and toss in the lemon juice.
  4. Add the sprouts to the onion mixture and cook, stirring, for about 2 minutes, until they are really hot. Stir in the avocados and parsley, or mint, then cook, stirring, for about 3 minutes, or until the avocado is hot and slightly creamy. Serve at once.

Makes 4 servings.

Source: Healthy Vegetarian Cooking

Moroccan-style Stuffed Leg of Lamb

Ingredients

1.5 kg leg of lamb, boned
2 garlic cloves, crushed
40 g butter
3/4 cup chicken stock
1 tbsp cornstarch
1 tbsp apricot jam
salt and freshly ground black pepper

Stuffing

1 green chili, seeded
2 shallots
1 garlic clove
1 bunch fresh coriander
sprig of fresh parsley
25 g butter
2 tsp ground cumin
1/2 tsp ground cinnamon
3/4 cup cooked long grain rice
2 tbsp pine nuts

Method

  1. Preheat the oven to 200ºC/400ºF.
  2. To make the stuffing, finely chop the chili, shallots, garlic and herbs in a food processor.
  3. Fry the shallot, chili and herb mixture gently in the butter for 2-3 minutes to soften the shallots. Stir in the spices.
  4. Place the cooked rice in a bowl, add the pine nuts and then stir in the rest of the stuffing ingredients from the pan. Season well with salt and freshly ground black pepper.
  5. Season the meat on both sides and rub the outside with the crushed garlic and putter. Place the meat, skin side down, on a work surface and spread the stuffing evenly over it. Roll the meat around the stuffing, secure the roll with a skewer and tie with cooking string at even intervals along the roll.
  6. Place the meat in a roasting tin and cook in the oven for 20 minutes, then reduce the heat to 180ºC/350ºF and continue to roast for a further 1-2 hours. Baste the meat during the cooking process. Remove the meat from the roasting tin.
  7. To make the sauce, pour away the excess fat from the roasting tin and add the stock. Heat gently, stirring all the time, to deglaze the tin. Blend the cornstarch with 2 tbsp water and add to the roasting tin with the apricot jam. Gradually bring to the boil, stirring all the time. Strain the thickened sauce into a serving jug and serve with the stuffed leg of lamb.

Makes 6 servings.

Source: Best of Morocco

Quick Almond Cake

Ingredients

2 cups almond meal
8 eggs, separated; 4 yolks removed for other uses
16 packets monk fruit extract
olive oil cooking spray
4 teaspoon vanilla extract
salt
12 tablespoons raw coconut nectar
4 cup mixed berries

Method

  1. Preheat the oven to 375°F.
  2. Place the almond meal on a baking sheet and bake in the oven until toasted and aromatic, 3 to 5 minutes. Remove from the oven and transfer the toasted meal to a cool baking sheet.
  3. Put the egg whites and monk fruit extract in a mixing bowl and whisk until the egg whites form stiff peaks.
  4. Spray a 10-inch non-stick can pan with cooking spray.
  5. Pour the cooled almond meal into a clean mixing bowl and add the egg yolk, vanilla, salt, and coconut nectar.
  6. Fold the egg whites into the almond mixture and pour the batter into the prepared pan.
  7. Bake at 350°F until golden brown, about 10 minutes.
  8. Turn the oven down to 300°F and bake until fully cooked through, 15 to 20 minutes.
  9. Cool on a wire rake and serve, sliced, with the berries.

Makes 16 servings.

Source: The Negative Calorie Diet

Braised Chicken with Butternut Squash, Walnuts and Sage

Ingredients

2 tablespoons olive oil or vegetable oil
3 tablespoons unsalted butter
one 3-1/2-pound chicken, cut into 8 pieces (2 breasts, 2 wings, 2 legs, 2 thighs)
fine sea salt and freshly ground black pepper
1/2 small onion, diced
1 carrot, diced
2 cups butternut squash, peeled and cut into 1-inch dice (about 2 pounds squash)
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1-1/2 cups homemade chicken stock or low-sodium, store-bought chicken broth, simmering in a pot
1/2 cup finely chopped walnuts, plus more for serving
2 tablespoons chopped sage, plus more for serving

Method

  1. Heat the oil and melt 1 tablespoon of the butter in a high-sided saute pan over medium heat. Season the chicken parts generously with salt and pepper. Add the chicken pieces to the pan, skin side down, without crowding and cook slowly until golden brown, about 8 minutes.
  2. Turn the pieces over and brown the other side, about 8 more minutes.
  3. Transfer the chicken pieces to a plate and cover loosely with foil to keep warm. Set aside.
  4. Add the onion, carrot, and squash to the pan and saute until softened but still holding their shape, 6 to 8 minutes.
  5. Stir in the cinnamon, cloves, and ginger. Pour in the hot stock, return the chicken to the pan, raise the heat to high, and bring the liquid to a boil. Lower the heat and let simmer until the chicken shows no pink when pierced at the joint, about 20 minutes.
  6. Taste the sauce and season it with salt and pepper.
  7. Remove the chicken from the pan and arrange the pieces on a serving platter.
  8. Add the walnuts and sage leaves to the pan and cook for 2 minutes.
  9. Add the remaining 2 tablespoons butter, stirring it in to give the sauce a smooth finish.
  10. Spoon the vegetables around the chicken and pour any extra sauce over the chicken. Sprinkle more sage and walnuts over the dish and serve.

Makes 4 servings.

Source: Nightly Specials

Brown Rice Breakfast Bowl with Mango and Coconut Milk

Ingredients

2 cups water
1 cup uncooked short-grain brown rice
14 oz can coconut milk (full fat or light)
1 Tbsp raw honey
1 tsp turmeric
1/2 tsp ground cardamom
1/4 tsp ground ginger
1/8 tsp ground black pepper
1/8 tsp sea salt
2 ripe mangoes, peeled, cored, and diced
1/4 cup unsweetened coconut flakes or chips
sliced natural almonds, optional

Method

  1. In medium saucepan, bring water and rice to a boil, reduce to a simmer, cover, and cook for 55 minutes. Turn off heat and steam, covered, for 5 minutes.
  2. In medium bowl or blender, whisk or blend coconut milk, honey, turmeric, cardamom, ginger, pepper, and salt.
  3. To assemble, spoon rice into serving bowls and pour coconut milk mixture on top. Top with diced mango (about 1/2 mango per person), coconut flakes and almond. Serve warm, at room temperature, or chilled.

Makes 5 servings.

Source: Alive magazine