Moroccan-style Chicken Sandwich

Ingredients

1 lb ground chicken (preferably not 100% breast meat)
1/2 medium yellow onion, grated on
the large holes of a box grater
3 Tbsp chopped fresh mint
2 Tbsp harissa
1-1/2 tsp groundcumin
1-1/2 tsp finely grated fresh ginger
Kosher salt
3 medium carrots, grated on the large holes of a box grater or cut into thin strips with a julienne peeler
1 Tbsp fresh lemon juice; more to taste
2 tsp granulated sugar
1 tsp cumin seed
vegetable oil for grilling
4 mini whole-wheat pitas, slit open
1-1/2 oz crumbled feta (1/3 cup)

Method

  1. Prepare a medium (350°F to 375°F) gas or charcoal grill fire.
  2. With your hands, gently mix the chicken, onion, 1 Tbsp of the mint, the harissa, ground cumin, ginger, and 3/4 tsp salt in a large bowl. With wet hands, form into four 1/2-inch-thick patties.
  3. Toss the remaining 2 Tbsp mint with the carrots, lemon juice, sugar, cumin seed, and 1/4 tsp salt. Season to taste with more lemon juice and salt.
  4. Oil the grill grate and grill the burgers, flipping once, until cooked through (165°F), 8 to 10 minutes total. Serve the burgers in the pitas along with the feta and slaw.

Makes 4 servings.

Source: Cook Fresh magazine

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Italian-style Pork Belly Casserole

Ingredients

100 g pork belly slices
1 onion
1/4 cabbage
1/2 carrot
1 tomato
1/2 cup chicken broth
shredded cheese of your choice
salt and pepper

Method

  1. Cut long pork slices into smaller pieces.
  2. Cut onion in half and then cut into thin slices.
  3. Cut cabbage into chunks.
  4. Cut carrot into slices.
  5. Remove stem of tomato and cut into dices.
  6. Layer in sequence onion, cabbage, carrot and tomato in a heat-proof casserole. Place pork on top.
  7. Add broth and cook, covered, over low-medium heat for 5 minutes.
  8. Add salt, pepper and shredded cheese. Cover and cook for another 5 minutes. Serve hot.

Source: Japanese magazine

Creamy Cauliflower Soup with Spicy Roasted Chickpeas

Ingredients

3 Tbsp extra-virgin olive oil, divided, plus more for serving
3 garlic cloves, minced
1 head cauliflower, roughly chopped
2 cups water
2 cups low-sodium vegetable broth
1/2 tsp salt, divided
1 Tbsp lemon juice
2 cups cooked chickpeas
1 Tbsp curry powder
4 lemon slices, for serving

Method

  1. Preheat oven to 400ºF (200ºC).
  2. In large pot, heat 2 Tbsp oil over medium heat, add garlic, and cook until fragrant, about 30 seconds.
  3. Add cauliflower, water, broth, and 1/4 tsp salt. Reserve a couple of florets of cauliflower for garnish, if desired. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes, until cauliflower is tender.
  4. Stir in lemon juice. Puree soup in batches in blender or with handheld immersion blender. Keep warm.
  5. Toss chickpeas with 1/4 tsp salt, curry powder and remaining oil on a large rimmed baking sheet. Roast for 15 minutes, or until crispy.
  6. Ladle soup into bowls and garnish with chickpeas and (optional) reserved cauliflower florets. Drizzle with additional olive oil and serve with lemon for seasoning.

Makes 4 servings.

Source: Alive magazine

Thai-inspired Pasta Dish with Red Curry, Chicken and Peanut Butter

Ingredients

1/2 (500-g) pkg spaghetti pasta
1/3 cup peanut butter, preferably natural
3 tbsp Thai red curry paste
3 tbsp soy sauce
2 tbsp honey
1 tbsp vegetable oil
1 red onion, thinly sliced
2 skinless, boneless chicken breasts, cut into thin strips
1 head broccoli, cut into bite-sized pieces

Method

  1. Cook pasta, following package directions, 8 to 10 minutes.
  2. Meanwhile, in a small bowl, whisk peanut butter with 1/4 cup water, curry paste, soy and honey.
  3. Heat a large, non-stick frying pan over medium-high. Add oil, then onion and chicken. Stir-fry until chicken is no longer pink, 4 minutes.
  4. Add peanut-butter mixture and reduce heat to medium. Stir frequently until chicken is cooked, about 2 minutes.
  5. Ladle out 1/2 cup pasta water and add to sauce. Add broccoli to pasta water for last minute of cooking. Drain pasta and broccoli, then return to pasta pot.
  6. Stir in chicken mixture until combined. Serve with chopped peanuts if desired.

Makes 4 servings.

Source: Chatelaine magazine

Mexican-style Slow Cooked Pulled Pork

Ingredients

3 pounds boneless pork shoulder, cut into 1-1/2-inch pieces
1 pound pork belly, cut into 1-inch pieces
1 cup homemade chicken stock or low-sodium chicken broth
1 tablespoon (heaping) kosher salt
1 teaspoon freshly ground black pepper
Warm corn tortillas, chopped white onion, lime wedges, sliced avocado, dried oregano, chopped cilantro, and shredded cabbage (for serving)

Method

  1. Place pork shoulder, pork belly, stock, salt, and pepper in a large heavy pot; cover and bring to a boil over medium-low. Reduce heat and simmer until pork is tender and shreds easily, about 2 hours.
  2. Remove lid and cook 10 minutes to reduce liquid (but not completely). Remove from heat.
  3. Transfer half of pork and pan juices to a large skillet, preferably nonstick, and cook over high until liquid evaporates and pork begins to fry in its rendered fat.
  4. Fry, stirring occasionally and pressing on pork with spoon to break up, until browned and just beginning to crisp, 10–15 minutes. Most of the pieces should be bite-size with some smaller shredded and super-crisp bits in the mix.
  5. Using a slotted spoon, transfer to a paper towel–lined baking sheet. Cover with foil to keep warm and moist. Repeat with remaining pork.
  6. Serve carnitas with tortillas, onion, limes, avocado, herbs, and cabbage.

Makes 8 servings.

Source: Bon Appetit magazine