Poached Salmon with Curried Couscous

Ingredients

4 (3 oz each) wild salmon fillets, skin on
1 cup organic dry white wine
1 cup water
1 lemon, thinly sliced
2 bay leaves
2 sprigs Italian parsley
1 cup sugar snap peas

Couscous

4 Tbsp coconut oil or extra-virgin olive oil, divided
1 cup Israeli couscous, also known as pearl couscous 1/4 cup (60 mL) plain yogurt
1 tsp white wine vinegar
1 tsp curry powder
1/4 tsp ground turmeric
1 tsp sea salt
1 tsp freshly ground black pepper
1 small carrot, peeled and coarsely grated
1/2 cup minced cilantro
1/2 cup dried currants
1/4 cup unblanched sliced almonds, lightly toasted
2 whole green onions, thinly sliced

Method

  1. Cut salmon into 4 single servings.
  2. In large, deep frying pan, bring wine, water, lemon, bay leaf, and parsley to a gentle simmer. Add salmon fillets, skin side down. Add a little more water if necessary to completely cover salmon. Cover pan with lid and gently poach over low heat for 5 minutes. Scatter sugar snap peas overtop. Remove pan from heat and set aside, keeping covered.
  3. Meanwhile, cook couscous. Bring 2 cups water to a boil. Stir in 1 Tbsp oil and couscous. Reduce heat and simmer, uncovered, for 7 to 10 minutes, or until couscous absorbs the liquid but is still firm. Give it a quick stir every minute. Remove from heat, cover, and set aside for 2 to 3 minutes. Fluff with fork.
  4. Whisk together yogurt, remaining oil, vinegar, and seasonings. Stir to blend. Pour over fluffed couscous and mix well.
  5. Fold in carrot, cilantro, and currants. Stir in more seasonings to taste, if you wish.
  6. Remove salmon and peas from poaching liquid. Discard liquid. Peel skin from fillets.
  7. Spoon couscous onto large platter or divide among 4 individual serving bowls. Place salmon fillet on top and surround with snap peas. Sprinkle with toasted almonds and green onions.

Makes 4 servings.

Source: Alive magazine

Asian-style Rice-stick Noodle with Chicken

Ingredients

1/3 (450-g pkg) rice-stick noodles
200 g snow peas
2 tbsp grated ginger
1 tbsp dark sesame oil
1 tbsp granulated sugar
1 tsp Dijon mustard
generous pinches salt
3 tbsp vegetable oil
1/2 English cucumber
6 small radishes
1 ripe mango, peeled
1 cup coarsely chopped cilantro
4 thin turkey or chicken cutlets
generous pinches of pepper
sesame seeds, optional

Method

  1. Cook noodles following package directions, from 2 to 3 min. Or soak noodles by separating and placing in a large bowl. Cover completely with boiling water. Let stand until tender, 5 to 10 min. Stir frequently.
  2. Add snow peas for the last 2 min of cooking or soaking.
  3. In a medium bowl, whisk vinegar with ginger, sesame oil, sugar, Dijon and pinches of salt. Slowly whisk in 2 tbsp vegetable oil.
  4. Cut cucumber in half lengthwise, then thinly slice into half moons. Slice radishes into thin rounds and mango into bite-sized strips. Prepare cilantro. Combine all in a large bowl.
  5. Drain noodles and peas and add. Drizzle with 3/4 of the dressing and toss to coat.
  6. Heat remaining 1 tbsp oil in a large frying pan over medium heat. Sprinkle chicken with pinches of salt and pepper. Sauté until light golden and springy when pressed, 3 to 4 min per side.
  7. Remove to a cutting board and slice into thick strips.
  8. To serve, place noodle mixture on plates. Lay chicken on top. Drizzle chicken with remaining dressing. Sprinkle with sesame seeds.

Makes 4 servings.

Source: Chatelaine magazine

Thai-style Spaghetti with Ground Chicken Sauce

Ingredients

1/2 lb ground chicken
1/3 lb spaghetti
1 tsp preserved cabbage
1 tsp minced garlic
6 shredded chilies
total of 2 cups onion, green bell pepper, tomato
20 Thai basil leaves

Sauce

1-1/2 Tbsp fish sauce
1 tsp sweet soy sauce
1 tsp sugar
1 tsp vinegar

Thickening

2/3 cup chicken stock
2 tsp cornstarch

Method

  1. Cook spaghetti in boiling salted water until al dente. Remove and drain. Set aside.
  2. Heat 2 tbsp oil in a wok. Saute preserved cabbage, garlic and chilies until fragrant. Add chicken and stir-fry until chicken is no longer pink.
  3. Add vegetables, basil and sauce ingredients. Stir-fry briefly. Add thickening ingredients. Cook until the sauce thickens.
  4. Mix spaghetti with 1 Tbsp oil and transfer to the serving platter. Pour meat sauce over the spaghetti and serve.

Makes 4 servings.

Source: Thai Cooking Made Easy

Italian-style Grilled Lamb with Sun-dried Tomatoes Served with Pasta

Ingredients

1 rack of lamb
1 lamb shank
pinch of salt
pinch of pepper
pinch of oregano
pinch of rosemary
1 Tbsp sliced fresh basil

Sun‑dried Tomato Purée

1/2 cup sun‑dried tomatoes
1 Tbsp olive oil
pinch of salt and pepper

Pasta

250 g fettuccine
3/4 cup snow peas
1/2 cup diced red onion
1/4 cup white wine
1/2 cup diced tomato
1/4 cup heavy cream
1/4 Tbsp chopped garlic
1 Tbsp butter
salt and pepper to taste

Method

  1. Preheat oven to 325°F.
  2. Rub salt, pepper and oregano on lamb shank. Roast in a covered dish for 1 hour or until meat is loose and tender.
  3. Pull meat off bone and shred into a frying pan. Save all drippings and add to meat. Set aside.
  4. Cut lamb rack into chops, removing all fat. Season with salt and pepper, oregano, rosemary and fresh basil.
  5. Grill lamb chops or broil in oven at high heat until desired doneness.
  6. To make the Sun‑dried Tomato Purée, process all ingredients in a blender. Remove and set aside.
  7. Add tomato purée, red onions, tomato, garlic, butter, white wine and cream to shredded lamb meat in the frying pan. Simmer until vegetables are cooked and sauce starts to thicken. Season with salt and pepper to taste.
  8. Cook fettuccine and add to sauce.
  9. Serve the lamb chops and lamb shank with the pasta.

Makes 3 to 4 servings.

Source: ciao! magazine

Malaysian-style Vegan Stir-fried Soba with Vegetables

Ingredients

500 g soba noodles
1 tablespoon vegetable oil
2 tablespoons olive oil
500 g trimmed and sliced mushrooms
2 cups baby carrots, sliced
1 onion, sliced
2 cloves garlic, finely chopped
3 cups broccoli florets

Sauce

1/2 cup fresh orange juice
1 tablespoon cornstarch
1 teaspoon five-spice powder
1 teaspoon crushed red chili flakes
2 tablespoons soy sauce
2 teaspoons agave syrup

Method

  1. Cook the soba according to the packet instructions. Drain and return to the pan. Stir in the vegetable oil, toss to coat the noodles, then cover the pan and set aside.
  2. Cmbine the ingredients in a large bowl and whisk until well blended. Set aside.
  3. Heat the olive oil in a saucepan over medium heat. Add the mushrooms, carrots, onion, and garlic and stir fry for 5 minutes, until onion and garlic are golden.
  4. Add the broccoli florets, cover the pan, and cook for 5–6 minutes, stirring occasionally, until the vegetables are crispp tender.
  5. Add the sauce and stir-fry for 3 minutes or until the sauce has thickened.
  6. Transfer the noodles to a serving bowl. Pour the vegetable-sauce mixture over the noodles, toss to combine, and serve immediately.

Makes 4 servings.

Source: Vegan – The Cookbook