Posted on May 23, 2022 by cookwithkathy

Ingredients

3/4 cup uncooked Kamut berries
4 cups cauliflower florets
2 tablespoons extra-virgin olive oil, divided
cooking spray
2 tablespoons tahini (roasted sesame seed paste)
2 tablespoons fresh lemon juice
2 tablespoons warm water
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 garlic clove, grated
2-1/2 ounces baby arugula
1 ripe peeled avocado, thinly sliced
Method
- Preheat oven to 475°F.
- Cook Kamut according to package directions. Drain (if necessary) and rinse with cold water. Drain.
- While Kamut cooks, combine cauliflower and 1 tablespoon oil on a foil-lined jelly-roll pan coated with cooking spray. Toss well to coat. Roast at 475°F for 15 minutes or until browned and crisp-tender.
- Combine 1 tablespoon oil, tahini, lemon juice, 2 tablespoons warm water, 1/2 teaspoon salt, pepper, and garlic in a large bowl, stirring well with a whisk.
- Toss cauliflower with 1 tablespoon dressing.
- Add Kamut and arugula to bowl with remaining dressing. Toss gently to coat.
- Arrange about 1 cup Kamut mixture onto each of 4 plates. Divide cauliflower and avocado evenly over servings.
- Sprinkle avocado evenly with 1/4 teaspoon salt before serving.
Makes 4 servings.
Source: Everyday Whole Grains
Today’s Comic

Filed under: Fruit, Grain, Recipe Clipping, Roast, Salad, Vegetable | Comments Off on Kamut Salad with Roasted Cauliflower and Avocado
Posted on March 19, 2022 by cookwithkathy

Ingredients

2 sweet red peppers, cut in 2-inch pieces
1 red onion, cut in 2-inch pieces
4 tsp olive oil
1-1/2 tsp Italian herb seasoning
1/2 tsp each salt and pepper
1/3 cup cubed feta cheese (about 50 g)
2 tbsp liquid honey
1 tbsp balsamic vinegar
2 cloves garlic, pressed or finely grated
2 tsp Dijon mustard
4 bone-in centre-cut pork loin chops (about 850 g total)
2 tbsp chopped fresh parsley
Method
- In large bowl, toss together red peppers, red onion, half of the oil, the Italian seasoning and half each of the salt and pepper.
- Arrange in single layer on generously greased rimmed baking sheet. Sprinkle with feta. Roast in 425°F oven, turning once, until tender and golden, about 20 minutes.
- In a small bowl, stir together honey, vinegar, garlic and mustard.
- Sprinkle pork with remaining salt and pepper.
- In large nonstick skillet, heat remaining oil over medium heat. Cook pork, turning once, until just a hint of pink remains inside, 8 to 10 minutes.
- Pour honey mixture over pork chops. Cook, turning to coat, until glazed, about 1 minute.
- Divide pork and vegetables among 4 serving plates. Sprinkle with parsley before serving.
Makes 4 servings.
Source: Mediterranean Flavours
Today’s Comic

Filed under: Cheese, Pork, Recipe Clipping, Roast, Vegetable | Comments Off on Honey Balsamic Pork Chops with Roasted Peppers
Posted on March 18, 2022 by cookwithkathy

Ingredients

2 x 175 g tuna steaks
8 baby potatoes, halved
olive oil, for brushing
sea salt and cracked black pepper
8 cloves garlic, skin on
2 tablespoons salted capers, rinsed
1/4 cup olive oil
1 tablespoon white wine vinegar
100 g green beans, trimmed and blanched
1/3 cup small black olives
Method
- Preheat oven to 180°C (350°F).
- Toss the potato in a little oil and salt and place on a baking tray with the garlic. Bake for 20-25 minutes or until the potatoes are golden and garlic is soft.
- Brush the tuna with a little oil and sprinkle with pepper.
- Heat a frying pan over high heat. Add the tuna and capers and cook for 2 minutes each side or until the tuna is well seared.
- To make the dressing, squeeze the garlic from its skin and whisk together with the oil and vinegar.
- Place the potato, beans, olives and capers on serving plates. Top with the tuna and spoon over the dressing to serve.
Makes 2 servings.
Source: Fast, Fresh, Simple
Today’s Comic

Filed under: Fish, Recipe Clipping, Roast, Salad, Vegetable | Comments Off on Tuna Nicoise Salad with Roasted Garlic Vinaigrette
Posted on August 10, 2021 by cookwithkathy

Ingredients

1-1/2 lb center-cut pork loin, trimmed
2 tablespoons maltose or honey, dissolved with a little water
Marinade
1 tablespoon rock sugar
1 tablespoon yellow bean sauce
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
1 tablespoon fermented red bean curd
1 tablespoon Chinese spirit (Mou Tai) or brandy
1/2 teaspoon roasted sesame oil
Method
- Combine the marinade ingredients. Cut the pork into 4 x 8 inch strips, add to the marinade and keep in the fridge for at least 6 hours.
- Preheat the oven to 425°F.
- Put a baking dish filled with 2-1/2 cups boiling water in the bottom of the oven.
- Drain the pork, reserving the marinade. Put an S-shaped meat hook through one end of each strip and hang from the top rack.
- Roast for 10-15 minutes, then baste with the marinade. Reduce the heat to 350°F and roast for 8-10 minutes. Cool for 2-3 minutes, then brush with the maltose and lightly brown under a broiler for 4-5 minutes, turning to give a charred look around the edges.
- Cut the meat into slices.
- Pour 3/4 cup liquid from the baking dish into the marinade. Bring to a boil and cook for 2 minutes. Strain and pour over the pork.
Makes 4 servings.
Source: The Food of China
Today’s Comic

Filed under: Chinese, Pork, Recipe Clipping, Roast, Sauce | Comments Off on Char Siu
Posted on July 14, 2021 by cookwithkathy

Ingredients

160 g lean pork
160 g chicken liver
160 g pork fat
4 tbsp maltose
1 tsp salt
3 tbsp sugar
1/4 cup light soy sauce
1 tbsp Hoi Sin sauce
1 tbsp Mai Kuei Lu Chiew (Chinese cooking wine)
1 tbsp ginger juice
1 tbsp chopped shallot
Method
- Rinse pork and chicken liver, wipe dry, trim into cylindrical shape and slice into 0.25 cm thin rounds, set aside.
- Cook pork fat in 1/2 pot of boiling water for 15 minutes, remove and rinse well. Slice into 0.25 cm thin round pieces.
- Mix marinade together with pork, chicken liver and pork fat, set aside for 1/2 hour.
- Preheat gas oven at 220°C.
- Thread alternate layers of pork, pork fat and chicken liver together on the skewer. (Makes 2 skewers.)
- Place skewers of meat on a rack over a baking sheet, roast in the oven for 15 minutes. Turn over and roast for another 10 minutes until cooked.
- Brush meat with maltose and cook in the oven for a few more minutes to glaze.
Source: Towngas Millennium Cookbook
Today’s Comic

Filed under: Chicken, Chinese, Pork, Recipe Clipping, Roast | Comments Off on Roasted Gold Coin Chicken