Vegetarian Borscht

Ingredients

1 Tbsp grapeseed oil or sunflower oil
1 yellow onion, chopped
1/2 tsp salt
4 medium red beets, peeled and chopped into 1-inch pieces
2 medium red-skinned unpeeled potatoes, cut into 1-inch pieces
2 large carrots, peeled and sliced
3 cups shredded red cabbage
3 garlic cloves, chopped
2 Tbsp tomato paste
1 Tbsp honey
2 tsp paprika
1/2 tsp black pepper
1/4 tsp cinnamon
5 cups salt-free vegetable broth
1 bay leaf
1 1/2 cups cooked or canned chickpeas
2 Tbsp balsamic vinegar
1/2 cup baby red Russian kale, optional
1/2 cup plain yogurt
1/4 cup chopped dill
2 Tbsp prepared horseradish

Method

  1. Heat oil in a 6-Litre large saucepan over medium heat. Add onion and salt. Heat until onion has softened and is beginning to brown, about 5 minutes.
  2. Add beets, potatoes, and carrots to pan. Cook for 5 minutes.
  3. Add cabbage and garlic. Stir and cook for another 3 minutes.
  4. Add tomato paste, honey, paprika, black pepper, and cinnamon to pan. Stir and cook for 30 seconds.
  5. Place broth and bay leaf in pan. Bring to a boil, reduce heat to low, and simmer, covered, for 20 minutes.
  6. Stir in chickpeas and balsamic vinegar and continue to simmer, uncovered, until beets are tender, about 20 minutes.
  7. Fold in baby kale, if using.
  8. In bowl, stir together yogurt, dill, horseradish, and a pinch of salt.
  9. Place soup in serving bowls and top with a swirl of yogurt sauce.

Makes 6 servings.

Source: Alive magazine

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Mini Turkey Burgers

Ingredients

1/3 cup full-fat plain Greek yogurt
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon granulated garlic (garlic powder)
1 teaspoon whole-grain mustard (may substitute Dijon mustard)
1-1/2 teaspoons fish sauce (may substitute Worcestershire sauce)
1 pound ground turkey, preferably dark meat
2 teaspoons canola oil
2 tablespoons honey
1/2 to 1 teaspoon Spanish smoked paprika (sweet or hot pimenton)
Salad greens, for serving (optional)
2 whole-wheat pita breads, warmed, for serving (optional)

Method

  1. Combine the yogurt, 3/4 teaspoon of the salt, the pepper, garlic powder, mustard, fish sauce and ground turkey in a mixing bowl. Gently mix with your clean hands. Shape into eight balls of equal size, which will be soft.
  2. Heat the oil in a large skillet over medium heat. Once the oil shimmers, add all the ground turkey balls so they are not touching each other, flattening them slightly into patties. Cook for three to four minutes, until lightly browned on the bottoms, then turn them over and cook for about three minutes on the second sides, until nicely browned.
  3. Reduce the heat to low; partially cover the pan and continue to cook the burgers for an additional two minutes or so, until they are cooked through (at the centre, registering 165ºF on an instant-read thermometer), and firm to the touch.
  4. Meanwhile, whisk together the honey, smoked paprika (to taste) and the remaining 1/4 teaspoon salt in a small bowl.
  5. Uncover the burgers and brush the tops of each one with the spiced honey. Cook for 30 seconds or so — just long enough for the honey glaze to set and melt a little into the pan.
  6. Serve as you wish, either atop salad greens or tucked into the warm, quartered pita breads.

Makes 4 servings.

Source: Washington Post

East-Indian Style Sliders

Ingredients

1 package of naan bread
1 lb lean ground beef
1 jalapeno chili pepper, stemmed, seeded and finely minced
1 tbsp curry powder
3 garlic cloves, finely minced
1 small white onion, finely chopped
2 tsp chopped fresh ginger
salt and pepper
1/4 cup (60 mL) Greek-style yogurt
mango chutney
fresh mint

Method

  1. Using a 2″ round cookie cutter, cut circles out of naan bread.
  2. In a mixing bowl, combine ground beef, chili, curry, garlic, onion and ginger. Season mixture with salt and pepper. Form beef into 2″ patties.
  3. Preheat a gas barbecue or grill pan.
  4. Place patties on grill and cook for about 3 minutes a side, or until juices run clear when meat is poked with a toothpick.
  5. Place 1 patty on 1 slice of naan and top with a dollop of yogurt, some chutney and a mint leaf.
  6. Top with another round of naan and serve immediately.

Makes 6 servings.

Source: Flavours magazine

Italian-style Penne Bake

Ingredients

1 lb penne pasta
2 cups plain yogurt, divided
3 tbsp white wine vinegar
2 cloves garlic, minced
3 tbsp fresh basil, chopped
3 tbsp fresh oregano, chopped
3 tbsp fresh parsley, chopped
1 tsp pepper
1/2 tsp salt
2 tsp hot pepper sauce
1 tsp dried chili flakes
1 cup zucchini, shredded
1 cup carrots, shredded
1/2 cup green onions, chopped
1 red pepper, diced
3 medium tomatoes, seeded and diced
2 cups old white Cheddar cheese, shredded
8 eggs
1/4 cup Parmesan cheese, grated

Method

  1. Cook pasta according to package directions. Set aside.
  2. Combine 1/2 cup yogurt, vinegar, garlic, basil, oregano, parsley, pepper, salt, pepper sauce and chili flakes. Toss gently with hot pasta.
  3. Add zucchini, carrots, onions, pepper and tomatoes. Toss until mixed and turn into a large baking dish. Sprinkle with Cheddar cheese.
  4. Beat eggs until light and foamy.
  5. Stir in remaining 1-1/2 cups yogurt. Pour over pasta mixture. Sprinkle with Parmesan cheese.
  6. Bake at 350°F (180°C) for about 45 minutes or until mixture is set and golden brown. Serve hot.

Makes 8 servings.

Source: Manitoba Egg Farmers

Seared Lamb with Chickpea Salad

Ingredients

4 x 150 g lamb fillets
2 teaspoons cumin seeds
1 tablespoon olive oil
sea salt and cracked black pepper
2 x 400 g can chickpeas (garbanzos), drained and rinsed
2 Lebanese cucumbers, thinly sliced
3/4 cup mint leaves
50 g baby spinach leaves

Yoghurt Dressing

1 cup natural yogurt
2 tbsp lemon juice
sea salt

Method

  1. Add yogurt dressing ingredients to a bowl. Stir to combine. Set aside.
  2. Place the lamb, cumin, oil, salt and pepper in a bowl and toss to coat.
  3. Heat a large non-stick frying pan over medium heat. Add the lamb and cook for 2-3 minutes each side or until cooked to your liking.
  4. Slice the lamb, divide the lamb, chickpeas, cucumber, mint and spinach among plates.
  5. Serve with the yoghurt dressing.

Makes 4 servings.

Source: Donna Hay