Month: October 2019

Categories
dinner maindish salmon

Poached Salmon in Coconut Lime Sauce

Poached Salmon in a coconut lime sauce that tastes like a Thai coconut curry – except it’s super quick and easy to make! Even though the salmon is poached, it’s well worth searing lightly to brown for the extra flavour on both the salmon and in the sauce.

Servings 4

Ingredients
  • 4 salmon fillets , 180g/6oz each preferably skinless (Note 1)
  • Salt and pepper
  • 2 tbsp oil , separated
  • 2 garlic cloves , finely grated
  • 2 tsp ginger , finely grated
  • 1 lemongrass , peeled, finely grated (Note 2)
  • 1 tbsp brown sugar
  • 1 tsp chilli garlic paste or other chilli paste, adjust to taste (Note 3)
  • 400 g/14oz coconut milk (Note 2)
  • 1 tbsp fish sauce (or soy sauce)
  • 2 tsp lime zest (1 lime)
  • Lime juice , to taste

GARNISH/SERVING:
  • Fresh coriander/cilantro leaves , finely chopped (recommended)
  • Finely sliced large red chillies (optional)
  • Vermicelli noodles , soaked per packet, or rice
  • Steamed Asian greens

Instructions
  1. Sprinkle both sides of salmon with salt and pepper.
  2. Heat 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).
  3. Turn heat down to medium low and allow skillet to cool.
  4. Heat remaining 1 tbsp oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden ~ 1 minute.
  5. Add sugar and cook for 20 seconds until it becomes a caramel (see video). Then stir in chilli paste.
  6. Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
  7. Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.
  8. Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.
  9. Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.
  10. Serve salmon over noodles or rice. Spoon over sauce, garnish with coriander and chili if using.

For full information kindly visit recipetineats.com.
Categories
Gluten Free Healthy Food noodles Vegan

Bangkok Coconut Curry Noodle Bowls

These Bangkok Coconut Curry Noodle Bowls with brown rice noodles are healthy and easy – can be made vegetarian, vegan, or gluten free!

Yield: 4 servings

INGREDIENTS
for the coconut curry sauce:
  • 1 tablespoon oil
  • 2 shallots
  • 1 tablespoon fresh ginger, minced (or a paste – I like this stuff)
  • 2 tablespoons red curry paste
  • 1 14-ounce can regular coconut milk
  • 1/2 cup reduced sodium chicken or veggie broth (optional – see notes)
  • 3 tablespoons sugar
  • 1 tablespoon hot chili paste (sambal oelek)
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce

for the bowls:
  • 4 ounces rice noodles – I use brown rice noodles but they can be hard to find – so I buy these ones
  • 1 tablespoon oil
  • half an onion, chopped
  • 1 cup chopped broccoli florets
  • 1 cup shredded carrots
  • 1 cup chopped asparagus
  • 1 cup shredded purple cabbage
  • sesame seeds for topping
  • limes for serving
  • a handful of fresh basil for serving

INSTRUCTIONS
  1. Noodles: Soak the noodles in a bowl of cold water. Start this right away – they need at least 20 minutes or so of soaking. When they’re soft, drain and rinse.
  2. Sauce: Heat the oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Add the curry paste; stir fry for 1 minute. Add the coconut milk, sugar, chili paste, fish sauce, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients – it should thicken slightly. If you’re adding the broth to make the sauce go farther, you might need a little extra simmer time for the sauce to thicken.
  3. Vegetables and Assembly: In a large skillet, heat the oil over high heat. Add the onion, carrots, broccoli, and asparagus. Stir fry for about 5 minutes until the broccoli and asparagus are bright green. Add the noodles and toss around in the pan with the vegetables. Add the sauce and toss together until just combined (if you cook it too long at this point, the noodles might get too sticky). Serve topped with the purple cabbage and sesame seeds and a squeeze of lime or basil leaves if you want.

For full information kindly visit pinchofyum.com.
Categories
dinner soup

Coconut Sweet Potato Lentil Soup with Rice

When you’re in need of warming comfort food, but you also want healthy, this Coconut Sweet Potato Lentil Soup with Rice is just the soup to make. All made in just ONE pot (or in your instant pot), in less than an hour. It’s cozy, a little spicy, and filled with vegetables. The perfect healthy bowl of soup!

servings 6

INGREDIENTS
  • 2 tablespoons extra virgin olive oil
  • 1/2 yellow onion, chopped
  • 1 inch fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 sweet potatoes, peeled and cubed
  • 1 tablespoon yellow curry powder
  • 1/2 teaspoon cayenne pepper, more or less to taste
  • 4 cups low-sodium vegetable broth or water
  • 3/4 cup dried red lentils
  • kosher salt
  • 1 can (14 ounce) coconut milk
  • 2 cups baby spinach
  • 2 cups cooked basmati rice
  • 1/3 cup fresh cilantro, chopped, plus more for serving
  • fresh Naan, for serving

INSTRUCTIONS
STOVE-TOP
  1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry powder and cayenne and cook another minute. 
  2. Add the broth and lentils. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes tender. 
  3. Stir in the coconut milk and spinach, cook 5 minutes. Remove from the heat and add the cilantro. 
  4. To serve, divide the rice among bowls and ladle the soup overtop. Garnish with cilantro. Serve with Naan on the side. Enjoy!

For full instructions kindly visit halfbakedharvest.com.
Categories
chicken dinner lunch maindish

BAKED RANCH CRISPY CHICKEN THIGHS

An easy weekday meal, these Crispy Chicken Thighs are seasoned with a compliment of ranch, garlic and Italian with a juicy pull off the bone inside.

YIELD: 6 SERVINGS

INGREDIENTS
  •  2 tsp Garlic Powder
  •  6-8 chicken thighs (bone in/skin on)
  •  1/2 tsp Thyme
  •  2 tsp Onion Powder
  •  1/2 tsp Oregano
  •  1 tsp salt
  •  1/2 tsp Rosemary
  •  1 tsp Black Pepper
  •  1 tsp Paprika
  •  2 tbsp Olive Oil
  •  2 tbsp ranch dressing (powder)

INSTRUCTIONS
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Remove thawed chicken from packaging, rinse with cold water and pat dry with paper towels.
  3. Place the chicken on lined baking sheet, brush with olive oil over the thighs.
  4. In a small bowl, mix together all seasonings/herbs. Sprinkle generously over each chicken thigh, leaving some to sprinkle over again near the end of cook time.
  5. Bake chicken in oven for 35 minutes or until golden brown, remove from oven and sprinkle a small amount of seasoning over the chicken and place back into the oven for another 10 mins until crusted (not burned) or until internal temperature reaches 165 degrees F.
  6. Serve with your favourite side or a over a bed of rice.

For the nutrition information kindly visit thislilpiglet.net.
Categories
cake sidedish

Pumpkin Roll

This classic pumpkin roll recipe is made with a delicious pumpkin cake, rolled up with a fluffy cream cheese filling. Always a crowd favorite, and easier than ever to make!

Servings: 8

Ingredients
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 3 large eggs
  • 2/3 cup canned pumpkin
  • 1 teaspoon vanilla extract

Filling:
  • 8 ounces cream cheese , softened
  • 2 Tablespoons butter , softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar , plus more for dusting

Instructions
  1. Preheat the oven to 350 degrees F. Line a jelly roll pan (15 x 10”) with parchment paper, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking. (You can VERY lightly grease the parchment paper, if you want to, but you don’t need to!)
  2. In a large bowl, whisk together the flour, salt, baking soda and cinnamon. In a separate bowl mix the eggs, sugar, vanilla and pumpkin until smooth.
  3. Add dry ingredients to the bowl and stir just until combined and no dry streaks remain.
  4. Spread the batter evenly in the prepared pan.
  5. Bake for 14-15 minutes until a toothpick inserted in the center comes out clean.
  6. Immediately lift the payment paper and hot cake out of the pan and onto a flat (heat-safe) surface. 
  7. While the cake is hot, starting at one of the short ends, use your hands to gently and slowly roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack. (This allows it to cool underneath the roll, and keeps the cake from sweating).

For full instructions kindly visit tastesbetterfromscratch.com.
Categories
dinner meal sidedish spinach

PARMESAN SPINACH GNOCCHI

This easy parmesan spinach sauce is the perfect cheesy accompaniment to soft, pillowy gnocchi. A great, quick gnocchi recipe for easy weeknight meals!

Yield: Serves 4

INGREDIENTS
  • 16 oz. potato gnocchi
  • 2 Tbsp. unsalted butter
  • 1 clove garlic, minced
  • 2 Tbsp. flour
  • 1.25 cups milk
  • 3 cups fresh spinach, roughly chopped
  • salt and pepper to taste
  • 1 cup shredded parmesan cheese (if you’re a strict vegetarian, look for parmesan cheese made without rennet)

INSTRUCTIONS
  1. Cook the gnocchi according to package directions. Drain, set aside, and return the empty pot to the stove.
  2. Melt butter over medium heat.
  3. Add garlic to butter and sauté for about a minute until garlic is fragrant.
  4. Add flour to butter and whisk to form a roux. Cook for 30 seconds or so to cook out any raw flour taste.

For full instructions kindly visit lifeasastrawberry.com.
Categories
bread dinner

Cheese and Garlic Crack Bread (Pull Apart Bread)

This is garlic bread – on crack! Great to share with a crowd, or as a centre piece for dinner accompanied by a simple salad.

Servings 8-10 Tap or hover to scale

Ingredients
  • 1 crusty loaf , preferably sourdough or Vienna
  • 1 cup shredded Mozzarella cheese (or other melting cheese)

GARLIC BUTTER
  • 100 g / 1 stick (8 tbsp) unsalted butter , softened
  • 2 large garlic cloves , minced
  • 3/4 tsp salt
  • 1 tbsp fresh parsley , finely chopped

Instructions
  1. Preheat the oven to 180C/350F.
  2. Combine butter, garlic and salt in a heatproof bowl and melt in the microwave. Stir through parsley.
  3. Cut the bread on a diagonal into 2cm/1″ diamonds but do not cut all the way through the bread.
  4. Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don’t need to be super neat, it’s nice to have some of the butter drizzled over the crust.
  5. Brush surface with remaining butter. 
  6. Wrap with foil and bake for 20 minutes until the cheese has mostly melted, then unwrap and bake for 5 – 10 minutes more to make the bread nice and crusty.
  7. Serve immediately. (See note 1 for best make ahead methods)

For full information kindly visit recipetineats.com.
Categories
appetizer dinner meal soup

WINTER DETOX MOROCCAN SWEET POTATO LENTIL SOUP (SLOW COOKER)

A soul-warming Moroccan sweet potato lentil soup recipe. This soup is made in the slow cooker and requires hardly any work at all. Plus, it makes the whole house smell warm and cozy!

YIELD: 6-8 SERVINGS

INGREDIENTS:
  • 1 lb. sweet potatoes, peeled and cubed into small pieces
  • 1 cup carrots, chopped
  • 1 cup onions, chopped
  • 1 cup celery, chopped
  • 1 red bell pepper, diced
  • 6 cloves garlic, minced or pressed
  • 1 ½ cups green or brown lentils, rinsed and picked over
  • 1 ½ teaspoon EACH coriander AND cumin powder
  • 1 teaspoon curry powder (or more to taste)
  • ½ teaspoon EACH smoked paprika, ground cinnamon, AND turmeric
  • ⅛ teaspoon ground nutmeg
  • 6-7 cups low sodium broth (vegetable or chicken)
  • 2 ½ cups baby spinach, roughly chopped
  • ¼ cup lemon juice or lemon wedges for serving

DIRECTIONS:
  1. Place the sweet potatoes, carrots, onions, celery, red bell pepper, garlic, lentils, spices, and 6 cups of broth into a slow cooker. Cover and cook on the low setting for 6-8 hours or on high for 4-6 hours. Check the lentils for doneness. If you’re lentils have been in the pantry for a while, note that they’ll take a bit longer to cook through.
  2. Place half the soup into a blender along with a little additional broth (½ cup or so) and blend till smoothish. Alternately, you can use an immersion blender directly in the slow cooker but be sure to not blend all of the soup if you want it to have a chunkier texture. Add the puree back into the slow cooker. Stir in the baby spinach and lemon juice. Cover the slow cooker, unplug it, and allow the ingredients to just hang out for 30 minutes or so until the spinach wilts down.
  3. Season with salt, pepper and curry powder to taste as desired. Thin with additional broth to desired consistency. Serve warm with whipped greek yogurt, fried pita bread, and tons of fresh herbs (parsley or cilantro) on top!

For full information kindly visit littlespicejar.com.
Categories
bacon sidedish

GNOCCHI WITH BACON CREAM SAUCE

Amazingly tender gnocchi are bathed in two of the best things in the world: bacon and cream, then sprinkled with cheese for one of the best side dishes ever.

yield:  6 servings

INGREDIENTS
  • 1 lb gnocchi
  • Water, enough to fill a large pot 3/4 full
  • 4 strips smoked bacon, chopped
  • 2 cloves garlic, pressed or minced
  • 2 egg yolks, beaten well
  • 1/4 cup (59 mL) milk or cream
  • 1/4 cup (20 g) freshly grated parmesan cheese
  • 1/4 cup (59 mL) chicken broth
  • 1/2 tbsp cornstarch
  • Kosher Salt and freshly cracked pepper to taste
  • Chopped parsley and more parmesan, to garnish

INSTRUCTIONS
  1. Bring a large pot of salted water to a boil.
  2. While bringing the water to a boil, in a medium mixing bowl, mix together egg yolks, milk, and parmesan cheese with a fork or whisk. Set aside.
  3. In a large high sided saute pan or large skillet over medium high heat, cook chopped bacon to desired crispness. At this point, you could remove or keep the rendered bacon fat, it’s entirely up to you. Once done, turn heat to low and add garlic. Stir well, making sure garlic doesn’t burn.
  4. Add gnocchi to the water and cook for 2-3 minutes, or as package describes.
  5. Drain gnocchi, then add to the pan. Add the egg mixture to the skillet (heat still on low, or turned off) and mix well.
  6. In a small bowl, whisk the chicken stock into the cornstarch, then add to the sauce to thicken. Taste and season with salt and pepper as needed.
  7. Serve immediately with parsley and parmesan as garnish.

For the notes kindly visit sweetteaandthyme.com.
Categories
appetizer dinner lunch soup

HOT AND SOUR SOUP

This classic Chinese hot and sour soup recipe is quick and easy to make, full of delicious flavor, easy to make vegetarian (with tofu!) or with pork, and it totally rivals any soup I’ve tried at a Chinese restaurant!

yield: 6-8 Servings

INGREDIENTS
  • 8 cups chicken or vegetable stock
  • 8 ounces shiitake mushrooms (or baby bella mushrooms), thinly-sliced with stems discarded
  • optional: 1 (8-ounce) can bamboo shoots, drained
  • 1/4 cup rice vinegar, or more to taste
  • 1/4 cup reduced-sodium soy sauce
  • 2 teaspoons ground ginger
  • 1 teaspoon chili garlic sauce
  • 1/4 cup cornstarch
  • 2 large eggs, whisked
  • 8 ounces firm tofu*, cut into 1/2-inch cubes
  • 4 green onions (scallions), thinly sliced
  • 1 teaspoon toasted sesame oil
  • Kosher salt and black pepper (or white pepper**)

INSTRUCTIONS
  1. Set aside ¼ cup of the chicken or vegetable stock for later use.
  2. Add the remaining 7 ¾ cups chicken or vegetable stock, mushrooms, bamboo shoots (if using), rice wine vinegar, soy sauce, ginger and chili garlic sauce to a large stock pot, and stir to combine.  Heat over medium-high heat until the soup reaches a simmer.
  3. While the soup is heating, whisk together the ¼ cup of stock (that you had set aside) and cornstarch in a small bowl until completely smooth.  Once the soup has reached a simmer, stir in the cornstarch mixture and stir for 1 minute or so until the soup has thickened.
  4. Continue stirring the soup in a circular motion, then drizzle in the eggs in a thin stream (while still stirring the soup) to create egg ribbons.  Stir in the tofu, half of the green onions, and sesame oil.  Then season the soup with salt and black pepper (or white pepper) to taste.  If you’d like a more “sour” soup, feel free to add in another tablespoon or two of rice wine vinegar as well.  Or if you’d like a spicier soup, add in more chili garlic sauce.
  5. Serve immediately, garnished with the extra green onions.

For the full information kindly visit gimmesomeoven.com.