Sweet Potatoes Stuffed with Stir-fried Tofu and Broccoli

Ingredients

4 medium sweet potatoes
1 – 350 g pkg extra-firm tofu, cubed
1 head broccoli, cut into bite-sized florets

Sauce

1/4 cup water
2 Tbsp rice vinegar or apple cider vinegar
1 Tbsp maple syrup
1 Tbsp tamari
2 garlic cloves, minced
1 fresh red chili, cut into thin rounds (add less if you prefer a mild sauce)
2 tsp arrowroot flour (arrowroot starch)
1 tsp ground dried ginger
2 Tbsp coconut oil or refined avocado oil

Method

  1. Preheat oven to 400ºF (200ºC).
  2. Line large baking sheet with parchment paper. Add sweet potatoes and pierce a few times with a knife. Roast for 45 to 65 minutes, until tender when pierced.
  3. In small bowl, whisk all sauce ingredients together. Set aside.
  4. In large wok or large high-sided skillet, heat oil over medium heat. Add tofu and broccoli. Continue to cook, stirring often, for 8 to 12 minutes, until broccoli is tender.
  5. Stir in prepared sauce and cook until sauce is glossy and thick.
  6. To serve, slice potatoes in half and fill with broccoli and tofu.

Makes 4 servings.

Source: Alive magazine

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Fish Sandwiches

Ingredients

1/2 cup mayonnaise
1 medium lime, finely grated to yield 1/2 tsp zest and squeezed to yield 4 tsp juice
1-1/2 tsp wasabi paste; more to taste
Kosher salt and freshly ground black pepper
2 large eggs
2 Tbsp soy sauce
1 cup panko
4 (4 to 5 oz) boneless, skinless hake, haddock, or cod fillets (preferably 1 to 1-1/2 inches thick)
1/2 cup plus 1 Tbsp vegetable oil
1 tsp finely grated fresh ginger
3 cups thinly sliced iceberg lettuce (1/4 head)
4 hamburger buns, lightly toasted

Method

  1. In a small bowl, combine the mayonnaise, lime zest, 1 tsp of the limejuice, and the wasabi paste. Season to taste with salt, pepper, and more wasabi, if you like.
  2. In a wide, shallow bowl, lightly beat the eggs and 1 Tbsp of the soy sauce until combined. Put the panko in another wide shallow bowl.
  3. Pat the fish fillets dry and lightly season with salt. Working with one fillet at a time, dip it in the egg mixture, letting any excess drip off, then coat with the panko, pressing the breadcrumbs onto the fish. Set each breaded fillet on a plate or tray as you finish it.
  4. In a 10-inch nonstick skillet, heat 1/2 cup of the oil over medium heat until shimmering hot. Fry the fish, flipping once, until well browned andjust cooked through, 5 to 8 minutes total. Transfer to paper towels to drain, and sprinkle each fillet with a pinch of salt.
  5. Meanwhile, in a large bowl, stir together the remaining 1 Tbsp lime juice, 1 Tbsp soy sauce, 1 Tbsp oil, the ginger, 1/4 tsp salt, and 1/4 tsp pepper. Add the lettuce and toss to coat.
  6. Spread the wasabi mayonnaise on both cut sides of the buns. Put one fish fillet on the bottom of each bun, then top with the lettuce and the bun top.

Makes 4 servings.

Source: Cook Fresh

Spanish-style Hearty Soup

Ingredients

1 lb gammon, in one piece
2 bay leaves
2 onions, sliced
2 tsp paprika
1-1/2 lb potatoes, peeled and cut into large chunks
8 oz spring greens
15 oz can haricot or
cannellini beans, drained
salt and freshly ground black pepper

Method

  1. Soak the gammon overnight in cold water. Drain and put into a large saucepan with the bay leaves and onions. Pour over 6-1/4 cups fresh cold water.
  2. Bring to a boil, then reduce the heat and simmer very gently for about 1-1/2 hours, until the meat is tender. Keep an eye on the pan to make sure it doesn’t boil over.
  3. Drain the meat, reserving the cooking liquid, and cool slightly. Discard the skin and any excess fat from the meat and cut into chunks.
  4. Return to the pan with the reserved cooking liquid, the paprika and potatoes. Bring to a boil, then reduce the heat, cover and simmer gently for 15 minutes.
  5. Cut away the cores from the greens. Roll up the leaves and cut into thin shreds. Add to the pan with the beans and simmer for about 5-10 minutes. Season with salt and pepper to taste and serve hot.

Makes 4 servings.

Source: The Best of Spain

Omelette with Pea Shoot and Cheese

Ingredients

4 large eggs
4 tbsp water
salt and pepper
4 tsp olive oil
1/2 cup pea shoots
1/4 cup crumbled feta cheese
1/2 cup frozen peas, thawed
1/2 avocado diced
pinch red pepper flakes

Method

  1. Using a whisk or fork, beat 2 eggs with 2 tbsp water. Season with salt and pepper.
  2. Heat 2 tsp oil in a non-stick fry pan over medium-high heat. Once the pan is hot, pour in half the egg mixture. As the egg mixture sets around the edge of pan, use a spatula to gently push cooked portions toward the center of pan. Tilt and rotate pan to allow uncooked egg to flow into empty spaces.
  3. When the surface of the egg looks moist, add 1/2 of each the shoots, cheese, peas and avocado. Sprinkle with red pepper flakes.
  4. Fold omelette in half with a spatula and let the bottom brown slightly before sliding onto a plate.
  5. Repeat cooking method for second omelette.

Makes 2 servings.

Source: Manitoba Egg Farmers

Baked Chicken Marinated with Tequila and Lime Served with Chili Ginger Garlic Sauce and Baked Potato

Ingredients

1 whole chicken de-jointed or 4 chicken thighs bone in, skin on and 4 chicken drumsticks with skin on
75 ml tequila blanco
zest and juice of 2 limes
1/4 tsp chilli flakes, plus more for garnish
2 tbsp olive oil
2 tsp salt flakes

Chili Ginger Garlic sauce

100 g red chillies, roughly chopped
2 cloves garlic, crushed
10 cm piece (50 g) ginger, peeled and roughly chopped
1 tsp fine sea salt, or to taste
4 tsp sunflower oil
2 tsp sugar
juice of 1 lime

Baked Potato

4 brush potatoes, washed
200 g coconut yoghurt, to serve
1/2 cup chopped coriander leaves
salt, to taste

Garnish

1 avocado, mashed
leaves of 1 Romaine lettuce, torn
finely chopped coriander leaves
lime wedges

Method

  1. Preheat oven to 220ºC.
  2. Place potatoes onto a baking tray lined with baking paper. Pierce several holes into each potato using a skewer. Season with salt and pepper and bake in the oven until soft, about 45 minutes.
  3. Meanwhile, mix coconut yoghurt and chopped coriander together in a bowl until combined. Season with salt, to taste, cover with plastic wrap and set aside in the fridge.
  4. Place chicken pieces into a large zip lock bag. Add marinade ingredients and seal bag, pushing out air first. Place onto a tray and into the fridge for at least 45 minutes or overnight.
  5. To make the sauce, place all ingredients into a bowl and puree with a hand blender. Set aside to rest for at least 15 minutes before use.
  6. Once chicken has marinated, remove chicken pieces from the bag, reserving marinating liquid in the bag. Pour about half of the marinade over the chicken pieces. Place chicken onto a shallow baking tray and bake in the oven for 25 minutes.
  7. Remove chicken from oven and pour the remaining marinade over the chicken pieces. Continue to bake until golden brown, about 25-30 minutes. Check that chicken is cooked through and remove from oven. Remove chicken pieces from the baking tray and set aside, keeping warm.
  8. Add some boiling water to the baking dish to loosen the pan juices and stir to create a slightly thick sauce. Set aside until required.
  9. To serve, place some torn lettuce leaves and a dollop of mashed avocado on the plate. Place two pieces of chicken onto a plate and sprinkle with chili flakes. Place a Baked Potato onto the plate, slice potato open and fill with some of the coriander coconut yoghurt dressing. Dollop some of the Chili Ginger and Garlic sauce to the side. Drizzle some of the reserved pan juices over the chicken and sprinkle with chopped coriander. Serve with a wedge of lime.

Makes 4 servings.

Source: Nigella Lawson