Kamut Salad with Roasted Cauliflower and Avocado

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

1. Preheat oven to 475°F.
2. Cook Kamut according to package directions. Drain (if necessary) and rinse with cold water. Drain.
3. 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.
4. 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.
5. Toss cauliflower with 1 tablespoon dressing.
6. Add Kamut and arugula to bowl with remaining dressing. Toss gently to coat.
7. Arrange about 1 cup Kamut mixture onto each of 4 plates. Divide cauliflower and avocado evenly over servings.
8. Sprinkle avocado evenly with 1/4 teaspoon salt before serving.

Makes 4 servings.

Source: Everyday Whole Grains

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Today’s Comic

Honey Balsamic Pork Chops with Roasted Peppers

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

1. In large bowl, toss together red peppers, red onion, half of the oil, the Italian seasoning and half each of the salt and pepper.
2. 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.
3. In a small bowl, stir together honey, vinegar, garlic and mustard.
4. Sprinkle pork with remaining salt and pepper.
5. 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.
6. Pour honey mixture over pork chops. Cook, turning to coat, until glazed, about 1 minute.
7. Divide pork and vegetables among 4 serving plates. Sprinkle with parsley before serving.

Makes 4 servings.

Source: Mediterranean Flavours

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Today’s Comic

Tuna Nicoise Salad with Roasted Garlic Vinaigrette

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

1. Preheat oven to 180°C (350°F).
2. 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.
3. Brush the tuna with a little oil and sprinkle with pepper.
4. 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.
5. To make the dressing, squeeze the garlic from its skin and whisk together with the oil and vinegar.
6. 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

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Today’s Comic

Char Siu

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

1. 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.
2. Preheat the oven to 425°F.
3. Put a baking dish filled with 2-1/2 cups boiling water in the bottom of the oven.
4. Drain the pork, reserving the marinade. Put an S-shaped meat hook through one end of each strip and hang from the top rack.
5. 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.
6. Cut the meat into slices.
7. 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

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Today’s Comic

Roasted Gold Coin Chicken

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

1. Rinse pork and chicken liver, wipe dry, trim into cylindrical shape and slice into 0.25 cm thin rounds, set aside.
2. 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.
3. Mix marinade together with pork, chicken liver and pork fat, set aside for 1/2 hour.
4. Preheat gas oven at 220°C.
5. Thread alternate layers of pork, pork fat and chicken liver together on the skewer. (Makes 2 skewers.)
6. 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.
7. Brush meat with maltose and cook in the oven for a few more minutes to glaze.

Source: Towngas Millennium Cookbook

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Today’s Comic