Pork Chop and Apple Skillet

I was inspired to update this recipe after an afternoon of apple picking. Handling all those crisp, fragrant apples made me think about the classic pairing of pork and apples—a combination I had never fully questioned before, but one that clearly has roots both in tradition and in nature. Historically, pigs would forage for fallen apples in the fall, which naturally complemented the richness of their meat. Over time, this pairing became a culinary classic, and it’s easy to see why.

Growing up, pork chops were a staple in my household, often served at braais (barbeques) or as simple weeknight dinners with mashed potatoes and peas. There’s something inherently satisfying about pork chops; I always ate them down to the bone. They carry a subtle, natural sweetness that pairs beautifully with a wide variety of flavors. Apples, with their acidity and tartness, provide a perfect counterpoint, balancing the richness of the pork while adding freshness and brightness to the plate.

This skillet recipe celebrates that harmony. The pork is seared to a gorgeous, glistening brown, while the apples and onions soften and caramelize in a creamy, herb-infused sauce. A touch of crispy pancetta adds depth and saltiness, making every bite rich, comforting, and visually stunning. It’s a dish that’s approachable enough for weeknights but elegant enough to serve to guests—a certified people-pleaser that combines nostalgia, flavor, and seasonal inspiration all in one skillet.

Pork chops, Apple pork chops, Keto

Keto

Yield: 2

Author: Dontmissmyplate

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Pork Chop and Apple Skillet

Pork chops serve as the ultimate lunch or dinner, and when paired with apples make for a tangy, sweet and succulent meal. Don't be afraid to use fruit in your savory dishes, this one is worth it!

Prep time: 25 MinCook time: 30 MinTotal time: 55 Min

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Ingredients

Marinade

• 2 bone-in center-cut pork chops (1 to 1½ inches thick)
• 2-4 tablespoons olive oil
• 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon steak and chops seasoning
• ½ teaspoon dried herbs (Italian seasoning, rosemary, or oregano)
• ½ teaspoon garlic powder

Sauce

• 1 teaspoon dried herbs
• 1 teaspoon flour
• 1/4 teaspoon cumin
• 1 bouillon cube to dissolved in equal parts water (or ¾ cup chicken stock)
• 1/4 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Royco Usavi Mix (no-sodium all-purpose seasoning)
• ½ large red onion, thinly sliced
• 1 large apple (Honeycrisp or Granny Smith work well), thinly sliced
• ¼ cup diced pancetta
• 2 tablespoons cooking oil
• 2 tablespoons butter
• 2 sprigs fresh rosemary
• 1 teaspoon mustard
• 1 teaspoon soy sauce
• ¼ cup cream or coconut milk

• Fresh parsley (to garnish)

Instructions

1. Marinate the pork chops for at least 4 hours, up to 8 hours.
2. In a bowl, container, or zip-top bag, combine oil, Worcestershire sauce, and soy sauce to coat the pork chops.
3. Add paprika, garlic powder, dried herbs, salt, black pepper, and steak and chops seasoning.
4. Add extra oil if needed to ensure the pork is fully coated.
5. Cover and refrigerate until ready to cook.
6. Prepare the Base Seasoning:
7. Combine dried herbs, flour, cumin, chicken bouillon cube, black pepper, salt, and Royco Usavi Mix — this will be added to the sauce later to build flavor.
8. Prepare the Apples and Onion:
9. Peel (if desired) and slice the apples and red onion into wedges — not too thin, not too thick — for optimal texture.
10. In a skillet, sauté the pancetta in cooking oil until it starts to brown and becomes slightly crunchy.
11. Remove the pancetta and set aside, leaving the rendered fat in the pan.
12. Brown the pork chops on each side in the same pan.
13. Add butter and rosemary to baste the chops and infuse aromatics. This helps the pork sear beautifully.
14. Remove the pork chops. If the internal temperature is not yet 145–160°F (63–71°C), they will finish cooking in the sauce.
15. Using the same oil, cook the onions until they begin to caramelize.
16. Add the apples and cook until slightly softened.
17. Add butter and seasonings to release flavor and aromatics; cook for 2–3 minutes.
18. Add the prepared base seasoning and water or chicken stock to the pan.
19. Add soy sauce and stir to combine.
20. Reduce the heat to low and return the pork chops to the pan. Cover and simmer until the pork chops are fully cooked (check with a meat thermometer).
21. Once the pork is cooked through, stir in the cream and reserved pancetta.
22. Cook for an additional 3–4 minutes to thicken the sauce and meld flavors.
23. Remove from heat and garnish with fresh parsley.
24. Serve with grits, beans, or a starch of your choice.

Nutrition Facts

Calories

333

Fat (grams)

16.36 g

Carbs (grams)

13.57 g

Protein (grams)

32.38 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-cook/2019/1/27/pork-chops-and-apple-skillet

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Oven-Baked Whole Trout with Herbs and Lemon

Growing up in Zimbabwe, fishing wasn’t just a pastime, it was a way of life. Okay, maybe that’s a tad hyperbolic. It was more like something I had to do on holiday if there was a lake or river nearby. Still, there’s nothing I love more than the thrill of a nibble, the quick jerk of the rod, and that split second of hope that you haven’t been outsmarted by a wise-guy fish.

With that came a deep love for fish, especially the Kariba bream, but also others like trout. From casting lines into serene rivers to tasting the earthy, fresh flavors of fish straight from the water, I learned early on that a simple, whole fish can tell a beautiful story on the plate.

Whole fish is something I’ve always cherished, not only for its taste, but for the connection it creates between nature, tradition, and the kitchen. Over the years, whole fish (with chakalaka) has become one of my favorite meals, and even a signature dish of mine. Not necessarily trout, but this simple recipe is my ode to fish in general. Its tender, delicate flesh, paired with the right seasonings, has the power to transform a meal into a memorable experience.

It’s a tribute to both African flavors and the elegance of simple, fresh fish. I’ve combined aromatic herbs like dill and parsley with the bold warmth of berbere and Robertson’s spice-for-fish seasoning, finished with a splash of lemon for brightness. The method is simple: cook the trout gently, then broil it for five minutes at the end on parchment. The result? Tender, juicy flesh with perfectly crisp skin, a balance that’s hard to resist.

Tips for Perfect Trout:

• Freshness is key: Choose trout with bright eyes, firm flesh, and a mild aroma. Fresh fish makes all the difference.

• Pat dry thoroughly: Moisture is the enemy of crisp skin. Make sure the trout is well dried before applying your seasoning paste.

• Herb and spice paste: Don’t skimp—it infuses flavor into every part of the fish. Rub generously inside the cavity and on the outside.

• Watch the broil: Broiling is quick! Keep a close eye to avoid burning while achieving that golden, crispy skin.

Serving Suggestions:

• Pair with lightly roasted vegetables like sweet potatoes, bell peppers, or zucchini to complement the spices.

• A fresh, tangy salad with avocado, cucumber, and a citrus dressing balances the richness of the trout.

• Just before serving, drizzle with a little extra olive oil and a squeeze of lemon for a burst of brightness.

Variations and Fusion Ideas:

• Swap trout for other firm, white-fleshed fish like tilapia or bass if needed.

• Add chopped chili or smoked paprika for a smoky, spicy kick.

• Try a light yogurt drizzle on the side to introduce a creamy element that balances the spices.

This broiled trout is more than a meal, it’s a celebration of fresh ingredients, bold African flavors, and the simple joy of cooking whole fish. (As shown in the video, you can also fillet the fish before serving for a boneless option your family or guests will appreciate.)

Whether it’s a weeknight dinner or a special occasion, this dish shines in both flavor and presentation. By layering herbs and spices and finishing with a quick broil for that irresistible skin, you’ll create something that’s not only visually stunning but deeply satisfying.

Yield: 4

Author: Dontmissmyplate

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Oven-Baked Whole Trout with Herbs and Lemon

A simple, flavorful oven-baked whole trout recipe with herbs, lemon, and a crisp finish, perfect for weeknight dinners or special occasions.

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

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Ingredients

• 1 whole large trout
• 2 lemons
• 1/3 cup spring onions, chopped
• 1/3 cup fresh dill, chopped
• 1/3 cup fresh parsley, chopped
• 2 garlic cloves, minced
• 2 tablespoons berbere spice
• 2 tablespoons spice for fish
• 1 tablespoon butter
• Salt and black pepper to taste
• Chili flakes (optional)
• Olive oil

Instructions

1. Preheat your oven to 200°C (4000°F).
2. Clean and pat the trout dry. Make a few diagonal slashes on each side.
3. In a small bowl, mix spring onions, dill, parsley, garlic, berbere spice, fish spice, salt, black pepper, and a drizzle of olive oil to form a paste.
4. Rub the paste all over the trout, including inside the cavity. Slice one lemon and place the slices inside the fish cavity with a small knob of butter.
5. Place the trout on parchment-lined baking sheet and cook in the oven until almost done, about 15–20 minutes depending on size.
6. Switch the oven to broil and broil the trout for 5 minutes at the end to crisp the skin. Watch closely so it doesn’t burn.
7. Serve hot with extra lemon wedges on the side and enjoy the fusion of African flavors with tender, juicy trout and perfectly crisp skin.

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-cook/2025/8/26/oven-baked-whole-trout-herbs-lemon

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Guava Glazed Wings with Air Fryer Sweet Potato Fries

Wings are the perfect snack. They are not heavy; they are both sweet and salty, satisfying most people's taste buds. You can customize the flavour profile via seasoning rub, marinade or sauce to toss in after cooking.

How long should chicken wings cook?

Instead of deep-frying, you can bake wings twice to get the ultimate texture without drying them out. You can put them in the oven with the glaze, but I've found that since this is typically high in sugar, your coating will burn before the wings are cooked through and crisp! Once seasoned, bake for 25 minutes at 425F. Flip them over, then cook at 375F for 15-20 minutes until golden caramelized and crispy. 

What do guavas taste like?

Growing up in Zimbabwe, I was fortunate enough to have a guava tree in the garden. Although this fruit is not native to southern Africa, it's now a commonly consumed fruit, enjoyed in the form of juice or eaten as is. Guavas can be hard to come by in the US, but you can typically find the juice, nectar or paste in many grocery stores, which can be reduced to a glaze with honey and soy sauce over the stovetop. I wanted to bring this tropical flavour to life and leverage the sweetness and acidity. To that end, what does guava taste like? I would say a combination of melon and pear, but that depends on your taste buds! Either way, they are delicious.

Yield: -6+

Author: Dontmissmyplate

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Guava Glazed Wings with Air Fryer Sweet Potato Fries

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A finger-licking combination never gets old! Try this version to make things interesting, and get your sweet and salty fix to soothe cravings while sipping cocktails or entertaining on game night.

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

IngredientsUSMetric

Wings:

• 2 lbs. organic chicken wings
• 1/4 cup canola oil
• 1/4 cup spice for rice
• 4 tablespoons paprika
• 1 tablespoon sesame seeds
• 1 tablespoon dried or fresh parsley

Glaze:

• 2 cans (9.6 ounces) guava nectar
• 2 tablespoons soy sauce
• 1/4 cup honey

Fries:

• 2 large sweet potatoes
• 2 tablespoons canola oil
• 1 tablespoon dried rosemary
• 2 tablespoons Old Bay seasoning
• 1 tablespoon smoked paprika
• 1 tablespoon cornstarch
• Cooking oil spray

Instructions

1. In a large bowl, add the oil and seasoning. Add the chicken and toss; sit for 10-15 minutes. Transfer to a parchment-lined baking tray and bake at 425F for 25 minutes. Don't pile the wings on top of each other! Turn over each wing, and reduce the heat to 350F. Bake again for 15-20 minutes until caramelised and golden.
2. While the wings cook, add the nectar to a nonstick saucepan and bring to a boil. Reduce heat to low, then add the honey and soy sauce and simmer, frequently stirring, until it thickens.
3. Peel and cut the sweet potatoes into thin rectangular shapes (your choice depending on how you like your fries).
4. Toss the sweet potatoes in the cornstarch until evenly coated in another bowl. Drizzle with the oil and toss until evenly coated, then season.
5. Line the air fryer with foil, then add the sweet potatoes to the air fryer. Spray with the cooking oil, then cook at 400F for 7 minutes. Toss, then cook for another 7 minutes or until crispy. If you need to, cook the fries in batches.
6. Once the wings are done, toss in the guava sauce. Serve hot with the fries and extra sauce, garnish with sesame seeds and parsley.

Nutrition Facts

Calories

592

Fat (grams)

25.8

Carbs (grams)

44

Sugar (grams)

20.6

Protein (grams)

48.3

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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Burrata, Melon, and Prosciutto Galette

What's not to love about this combo? Fruit and cured meat is an ancient pairing meant to help boost the immune system. With the addition of burrata and arugula, melon and prosciutto are some of the most well-known Italian antipasti out there, and that's not a shock! I'm a sucker for the sweetness from the melon, saltiness from the prosciutto, creaminess from the burrata, freshness, and slightly bitter notes from the arugula put together.

How about baking all these ingredients together? Explore the website for sweet and savoury recipes, which use the galette, a perfect vehicle to combine what you love and experiment. All you need is some pastry dough, either store-bought or homemade and some egg wash. Save the arugula to top at the end; this changes the characteristics a bit but leaves what we love about the combo intact.

Enjoy a slice for lunch or dinner or as a warm, tasty appetizer before the main meal. Many restaurants have embraced the approach in the form of a pizza; why not create the experience in your own home?

Ingredients

1 pie pastry dough, thawed

4-5 slices of prosciutto

1/2 cup arugula

1 burrata

3/4 cup melon

1/4 teaspoon black pepper

1/8 teaspoon salt

1 teaspoon steak seasoning

1 teaspoon date syrup

1 teaspoon olive oil

1 egg (for egg wash)

Hot honey

Red chili flakes

Instructions

Roll out the thawed pastry dough.

Remove the melon flesh from the skin and slice it into thin, flat pieces. Toss in a bowl with salt, pepper, date syrup and olive oil.

Lay the melon pieces in the middle of the dough. Leave about an inch of the outside to fold over part of the filling.

Place the cured meat and cheese broken up evenly over the melon. For the prosciutto, you can bunch it up or lay the pieces flat.

Fold the pastry sides all the way around, tucking in or folding any corners that stick out.

Beat the egg, then use a basting brush to coat the edge of the galette, then garnish with steak seasoning.

Bake the galette for 20-2r minutes at 350F; the contents will be bubbling hot.

Remove from heat, then top with the arugula and a drizzle of hot honey and chili flakes. Serve warm.

Pork Chops, Purple Peppers, and Peaches with Wine Sauce

John Harris' Peter Piper picked a peck of pickled peppers came to mind when I began writing out this recipe! 

After a trip to the farmer's market, I left with some fresh purple peppers, which taste mostly like their green, orange and red cousins; subtle, but a little bitter, which can be a nice contrast in the suitable dish. Given the colour, they could be a great addition to a salad. I also happened to have some peaches from a previous recipe.

To keep pork chops juicy and prevent them from drying out, you want to sear both sides on high heat in a cast iron or non-stick pan to give them a nice colour and crisp, then poach in the wine with the lid to finish. To avoid overcooking the peaches and peppers, you can sauté separately in the same pan the chops are prepared once the remaining poaching liquid is moved to a saucepot to reduce.

Yield: 2

Author: Dontmissmyplate

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Pork Chops, Purple Peppers, and Peaches with Wine Sauce

Pork chops are inherently sweet and go quite well with peaches, which offer both a subtle sweetness and tartness. The white wine for poaching at the final stage and the resultant sauce to drizzle over your chops will complete the meal.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

• 2 large pork chops
• 2 peaches, sliced into segments
• 1 tablespoon steak and chops seasoning (I used Roberston’s)
• 1/3 cup white wine (real wine preferred)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 bell peppers, sliced into strips (I used purple, you can also use green)
• Rosemary sprigs
• 4 garlic cloves

Wine sauce:

• 2 tablespoons butter
• 1 tablespoon shallots, finely chopped (optional)
• 2 tablespoons mirin
• 1 teaspoon red wine vinegar
• 1 teaspoon Worchester sauce
• Salt and pepper to taste

Instructions

1. Pat the pork chops dry. Make small lengthwise slices in the fat to prevent shrinkage—season. Lay them in a cast iron pan once the olive oil and 1 tablespoon of butter are heated. Sear on each side for about 4 minutes until golden brown and crispy. Once flipped to the other side, add the garlic, rosemary and remaining butter.
2. Pour in the wine, then cover with a lid on low heat and poach until the thickest parts are 165F. Remove the pork chops from the pan and allow to rest for 10 minutes.
3. While the sauce is simmering, saute the peach segments and bell pepper slices, season to taste for about 3 minutes until slightly softened.
4. Pour the sauce into a serving cup, return all the ingredients to the skillet, and serve with sides of your choice.

To make the wine sauce:

1. Remove the rosemary and garlic.
2. Transfer the liquid to a small saucepot, and bring the liquid to a boil.
3. Add the butter, mirin, vinegar, and Worchester—adjust and season to taste.
4. Lower the heat to simmer and reduce the liquid until thickened, and stir occasionally.
5. You can also add some shallots with the butter first for additional flavour, but don't burn it to avoid bitter taste.

Nutrition Facts

Calories

749

Fat (grams)

57.7

Carbs (grams)

34.4

Sugar (grams)

24.4

Protein (grams)

21.4

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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Lentil and Mushroom Salisbury 'Steak’

I love the combination of lentils and mushrooms. It made sense to put them together for this recipe. Familiar to many but obscure to some, a Salisbury steak is typically a ground beef burger patty served with gravy. Modern versions call for the addition of sauteed mushrooms, and the dish is generally paired with green beans or peas and mashed potato. I steamed some peas and made a quick sweet potato mash. http://npengage.com/nonprofit-fundraising/design-fundraising-appeal-that-raises-more-this-december/

I made sure the lentils and mushrooms were well-flavoured for the patty base. You could get pre-cooked vegetables and beans, which saves you time if you don’t meal prep, but it gives you more control. For a homemade mix, get dried lentils, soak them overnight, then cook in broth and store until it’s time to make the patties. As for the button mushrooms, you can roughly chop and saute in advance, then mix with the cooked lentils. I kept mine as larger chunks to give the patties textures.

For the mushrooms in the gravy, I used shiitake. They are juicy, packed with flavour and enhance whatever you add them to, serving as the perfect bite and umami. You get the creamy, ‘meaty’ taste while enjoying the lentil patties with even more mushroom.

Ingredients

Patties/’steak’:

1 1/2 cups cooked lentils

1/2 cup cooked button mushroom, roughly chopped

1 teaspoon Worcester sauce

1 large garlic clove, minced

1/2 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon Fenugreek powder

1/2 teaspoon coriander

1/2 teaspoon cumin

2 vegetable bouillon cubes, crushed

2 tablespoons Italian seasoning

1/4 cup Panko breadcrumbs

1/4 cup regular breadcrumbs

1 egg

1/2 yellow onion, grated

2 tablespoons tomato sauce/ketchup

2 teaspoons Dijon mustard

Mushroom gravy:

1/2 cup Shiitake mushrooms

1/2 teaspoon salt

1 teaspoon cracked pepper

1-2 cup(s) vegetable broth

Olive oil

2 tablespoons butter

1/2 teaspoon lemon juice

2 tablespoons flour

1 tablespoon mustard

2 teaspoons Worcester sauce

1/2 yellow onion. diced

1 teaspoon minced serrano pepper

1 large garlic clove, minced

Instructions

First, make your steaks! In a large bowl, add the onion, garlic, and breadcrumbs, mix with your hands and set aside for 5-10 minutes.

Add cumin, coriander, fenugreek powder, Italian seasoning, salt, pepper, bouillon cubes, lentil and mushroom mix, mustard, tomato sauce, and egg. Give it another good mix until the ingredients are evenly distributed, then shape your patties to the desired size and thickness - don't make them too thick and make sure they are the same size and cook evenly. Chill in the fridge for 10 minutes.

Fry the lentil mushroom steaks on medium-high heat in some olive oil, 4-5 minutes each side or until the surface begins to brown and get crispy. Remove from the nonstick pan set aside.

Time for the gravy. Using the same large pan or a large pot, saute the onion, chilli pepper, and garlic with olive oil for about 3 minutes, until fragrant and softened. Add the butter followed by the shiitake mushrooms. Sweat out for another 6-8 minutes. Add the Worchester sauce, mustard, and broth, and stir.

Gradually add the flour in parts, mixing each time to thicken the gravy. Add the patties back and nestle in the gravy, scoping over each patty.

Serve hot with sweet mashed potatoes, butter and steamed peas.

Asparagus, Snap Pea, and Blue Cheese Galette

Another galette just in time for spring! Coming out of a snow-filled, bitterly cold winter, the change in weather and daylight hours could not have come at a better time. This isn't just because I prefer the sun and greenery, but because the season welcomes a new set of ingredients that brighten up your plates and make people more aware of what they are eating in some ways. Winter has a lot to offer, but I'm excited for this new chapter and recipes we can make together!

Galettes, which I have praised for many reasons before, are a perfect way to celebrate the slew of returning vegetables and fruits. I have several across the seasons on this website you can try out, including the Tomato, Thyme and Cheese, the Pumpkin, Caramelized Onion, the Blackberry, Mint and Ricotta, and the Cheesy Mushroom Galette with Ricotta and Gruyere. 

This galette, like the others, is a quick, easy, and ideal solution if you have extra greens lying around - although fresh is king!

I used asparagus stalks and snap peas for this recipe, both of which offer texture and substance. I combined the (non-dairy) parmesan cheese mixed with the tofu ricotta, fresh herbs, and seasoning for the cheesy filling.

Before adding it to the pie crust plate, season to taste to make sure it’s good before baking!

Ingredients

1 pie crust, thawed in the fridge

1 handful snap peas

1/3 cup ricotta cheese (I used a vegan brand)

1/3 cup parmesan cheese, grated finely

About 20 stalks of green asparagus (woody, thick part cut off)

1/4 cup fresh parsley, finely chopped

1/4 cup fresh tarragon leaves, finely chopped + extra for topping and garnish

1 tablespoon fresh garlic, minced

1 teaspoon lemon juice

2 tablespoons biltong seasoning (optional - I used Freddy Hirsch Biltong Spice)

1 spring onion, finely chopped - mostly the green part)

1 teaspoon black pepper

1 teaspoon salt

2 tablespoons olive oil

Pinch of hot chilli flakes

2 tablespoons crumbled blue cheese

1 tablespoon parmesan cheese, grated

1 egg + 1 teaspoon water

Sesame seeds

Instructions

Take your pie crust out of the fridge to get it to room temperature, this should take about 20 minutes.

Get a medium-sized bowl, and mix the parmesan cheese, ricotta, tarragon, fresh garlic, parsley, olive oil, biltong seasoning, salt, dried thyme, black pepper, lemon juice, and garlic powder until evenly incorporated. Season to taste!

Spread the mixture over the unrolled pie crust gently with a spoon, making sure not to 'overfill' the inside and leaving at least a 1/2 inch border.

In a large bowl, toss the asparagus and snap peas in a little olive oil, salt and pepper. Lay the stalks over the cheese mix, followed by the snap peas, some additional tarragon leaves, the blue cheese and some parmesan cheese to garnish.

Fold the border edges over to make an open-faced frame, making sure both ends of the asparagus are tucked in or not visible.

Brush with the pie crust edges with the egg wash and sprinkle the sesame seeds on top.

Bake at 400F for 35-40 minutes on a parchment-lined baking tray, then remove from the oven.

Allow for the bubbling to stop and set the galette aside to cool for about 10 minutes. Garnish with additional tarragon leaves and scallions.

White Bean and Short Rib Chilli

Who doesn't love a warm bowl of chilli when it's rainy or cold outside? Perhaps it's a year-round lunch go-to for you. Whatever the case, I recommend this recipe. It's a great meal just for you, or for the family.

Short rib. For many of us, barbeque comes to mind when we think about the cut, a portion of the rib bone taken from the brisket part of cattle. It's tender, flavourful, and takes some time to cook to break down the connected tissues. The result? Shreds of beef, high in fat, but well worth the wait!

I hope you now understand why it makes sense to integrate short rib into a chilli from that description. This cut was made for it.

In this case, the short rib is typically sauteed then stewed along with the beans, spices and tomato-based broth, cooking for 3 hours or more. This is known as braising, a combination cooking method that uses both dry and wet heat.

The great thing about this recipe is that you don't need a crockpot or slow cooker either, stove top on low heat works just as well!

As for the type of bean(s) you use for your chilli, that's up to you. I used white kidney beans, which have a nutty, earthy flavour profile I think goes well with the steak. My one recommendation would be to select a bean that can hold well for hours of boiling in terms of structure - you wouldn't want to use beans that quickly get mushy. I'd also suggest staying away from canned beans! Even though they take longer to cook, dried beans aren't as high in sodium as any canned vegetables, have more flavour, and you get more out of them through your finished product.

Ingredients

1 pound short rib beef

2 tablespoons chipotle powder

3 tablespoons chilli powder

1 tablespoon salt

2 tablespoons black pepper

1 teaspoon curry powder

1 tablespoon coriander

1 tablespoon cumin

1 tablespoon dried basil

1 tablespoon dried thyme

1 bag dry white beans

1 (28-ounce) can fire-roasted tomatoes

1 red onion, diced

2 tablespoons fresh thyme

3 spring onions

2 tablespoons garlic, minced

2 tablespoons butter

2 tablespoons olive oil

1 jalapeno, diced

1 green pepper, diced

Instructions

Soak the beans in cold water, set aside.

Slice the short rib into thin pieces. You can also cut it into 2-3 larger pieces (if it doesn't come packed that way already) then shred them up with a fork once cooked and broken down after the 3 hour cook time.

In a large pot, sear the short rib in the olive oil and butter with fresh thyme and garlic for about 5 minutes. N.B. At this point, you can also remove the short rib form the pot, then add it back after the tomatoes have simmered. I wanted mine to absorb all those flavours in between as well.

Add the salt, pepper and spices and saute for another 2 minutes.

Add the peppers, jalapenos and onions and cook for another 3-4 minutes.

Finally, mix in the diced tomatoes and tomato paste, followed by the broth and Worcester sauce. Simmer for 5 minutes.

Drain the beans and add them to the pot, reduce the heat to low. Close the pot and simmer for 3 hours. Every 20 minutes or so, stir to ensure even cooking and prevent the chilli from sticking to the bottom of the pot. Season and adjust to taste as necessary while the chilli cooks. 

Note: to test readiness, the beans must be soft and edible, and the short rib should break down easily. Shredding along the grain with a fork should pull it apart!

Serve hot with sour cream, cheese, and fresh basil, scallions or parsley! You can also make my Quick Cornbread as a side dish to compliment the chilli. 

To store and reheat: allow the contents to cool. You can separate the chilli into single servings in small, airtight containers. 

Put them in the freezer (for 3 months maximum) or the fridge to consume in 3-4 days.

Mushroom Stroganoff

If you're looking for a delicious, quick and easy lunch or dinner meal, this is it!

I used a mixture of mushrooms to give the dish more flavour and dimension, adding rosemary, dried thyme, and other spices.

I also choose to deglaze the pan with cooking wine, adding truffle oil and sautéing the onions and mushrooms in peanut oil.

These kinds of choices make a huge difference when it comes to a finished product.

You won’t want to skip the step where you mix the sour cream with a bit of broth - this helps to prevent the dairy product from curdling.

Yield: 2

Author: Dontmissmyplate

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Mushroom Stroganoff

Stroganoff is a Russian dish that has been popularized all over the world, consisting mainly of chunks of beef, mushrooms, and sour cream. This iteration is meat-free, but still has the creamy goodness of the original variation!

Prep time: 5 MinCook time: 20 Mininactive time: 5 MinTotal time: 30 Min

Ingredients

• 4-ounces mushrooms (mix of shitake, oyster, and cremini)
• 1 teaspoon salt
• 3 tablespoons peanut oil
• 1/3 of a poblano pepper
• 1 tablespoon black pepper
• 1 tablespoon truffle oil
• 2 tablespoons cooking wine
• 1/4 cup sour cream
• 1 teaspoon dried thyme
• 1 tablespoon fresh rosemary
• 1 teaspoon cumin
• 1 teaspoon chili flakes
• 1 teaspoon fenugreek powder
• 1 cup beef broth (or 1 bouillon cube + 1 cup water)
• 1/2 yellow onion
• 2 cups egg noodles

Instructions

1. Slice the onions lengthways and sauté in a pan with the mushrooms, rosemary, dried thyme, cumin, fenugreek, chili flakes, salt, pepper and the poblano pepper in peanut oil. Cook for about 10 minutes to sweat out the mushrooms and caramelize the onions.
2. Drizzle the truffle oil then deglaze the pan with the cooking wine.
3. Add the broth and simmer for 2-3 minutes. Scoop out about 2 tablespoons of the broth and mix it with the sour cream. Add it back to the mushrooms and mix well.
4. Prepare the noodles as instructed on the bag, wait to drain until you combine with the mushrooms.
5. Mix the noodles in with the creamy mushroom mixture. Season with additional black pepper and chili flakes.

Nutrition Facts

Calories

600

Fat (grams)

38.1

Carbs (grams)

51.7

Protein (grams)

13.7

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Portobello Steak with Acorn Squash and Greens

This recipe is the fourth of six plates I would serve if asked to make a 6-course meal or string of small plates/tapas based on Zimbabwean cuisine. I used ingredients that are commonly eaten or are considered a cornerstone of our cooking, but with a modern twist. The first was sweet potato soup, the second tomato bruschetta with guava balsamic glaze, and the third fried sadza with chilli creamed corn.

I tackled three vegetables this time which are of great importance in the Zimbabwean diet both in the countryside and the urban areas. 

The star of this dish is the Portobello mushroom (if you must have meat, you can replace this with ribeye or sirloin steak). The mushroom cap is not only a great alternative to a piece of steak due to the umami, but in Zimbabwe, mushrooms are commonly eaten. One of the most popular forms in particular is nhedzi, consumed in the form of rich broth soup. Mushrooms are readily available and not everyone can afford meat, another reason that makes mushrooms an ideal meat replacement. 

I also used acorn squash, but in Zimbabwe, the pumpkin would have been the first choice. The vegetable is consumed year-round boiled, mixed with peanut butter, in stews, and spread on bread, but not so much roasted. There is something about well-spiced pumpkin/squash that can be appreciated as a side (or main) on a plate. I will note that the pumpkin is used in its entirety, including the leaves. In fact, dried pumpkin leaves are considered a favored delicacy (muboora). 

Finally kale, like sadza, is a cornerstone of Zimbabwean cuisine. Many variations are grown in people's backyards, stewed, cooked with peanut butter or fried crispy.

This dish can serve 1-2 people, so you can double up the quantities if necessary. I would recommend not keeping the Portobello steaks longer than 2 days for optimum taste! There is a variety of flavors and textures that make this a healthy, filing, dinner or lunch.

Ingredients

Portobello steak:

1 large Portobello mushroom cap

1 tablespoon steak 'n chops seasoning

1 teaspoon garlic powder

1/2 teaspoon salt

1 tablespoon black pepper

1 tablespoon pesto

1 tablespoon soy sauce

2 tablespoons butter

2 tablespoons olive oil

1 thyme sprig

2 tablespoons minced garlic

Acorn squash :

1 small acorn squash (or pumpkin)

1 tablespoon cinnamon

1 tablespoon honey

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 tablespoon black pepper

1 tablespoon smoked paprika

1 teaspoon cumin

1 tablespoon olive oil

Green beans:

1 small bunch green beans

2 tablespoons olive oil

1 teaspoon garlic powder

1 tablespoon black pepper

1/2 teaspoon salt

Kale:

2 cups kale

1 teaspoon fenugreek powder

1/2 teaspoon chili flakes

1 tablespoon Royco Usavi mix (optional)

1/2 teaspoon cumin

1 tablespoon coriander

Instructions

Scrub any mud or debris from the Portobello steak. Rub the mushroom with olive oil, garlic powder, salt, pepper, steak ‘n chops seasoning, and soy sauce.

Heat a pan on medium-high heat with the olive oil, then place the mushroom head to sear one side - leave it still for about 3-4 minutes. Add the thyme spring, butter and minced garlic, flip over, then cook the other side while basting with the melted butter sauce. Do this for another 2-3 minutes then remove from heat and set aside. 

In a small bowl toss the green beans in salt, pepper, garlic powder, and olive oil then set aside. 

To prepare the acorn squash, split in half and remove the seeds and fibers. Season with cinnamon, nutmeg, salt, pepper, cumin, and paprika then drizzle with olive oil and honey. Make some incisions with a knife to help the flavors seep in. 

Place the Portobello steak, green beans and acorn squash onto a lined baking tray, and bake at 400F. After 25 minutes, remove the mushroom and the green beans from the tray - you'll want to flip the mushroom and turn over the beans at least once before that. Bake the squash for an additional 15 minutes, or until it has softened. Once done, spoon the sauce in the middle over each acorn half and reserve any other juices for serving. 

In a small pan while the other vegetables are baking, sauté the kale. Add olive oil and toss the leaves with the garlic powder, chili flakes, salt, pepper, coriander, and Royco Usavi mix. Cook for 5 minutes or until the kale begins to wilt slightly but still maintains a crispy texture. 

Serve the Portobello steak with pesto and any juices from the mushroom, along with the green beans, acorn squash, and kale. 

Creamy Celery Soup

The recipe for this soup came about by chance. I had a whole bunch of celery that I didn't want to toss! The vegetable lends itself brilliantly to soups, and the underlying taste can go either way depending on the additional ingredients. Due to the chickpeas, mushroom and peas, this soup has a sweet, earthy, nutty, lentil-like flavour.

Celery also has a lot of health benefits, such as helping to reduce inflammation and aid digestion. It’s heavy in water content and is often praised by those into fitness and weight loss. No need, in this case, to blend the celery into a bland juice! It's a lot more versatile than that.

Like with all soups, you can get creative, put in your favourite ingredients, and make use of other vegetables you don’t want to go waste.

You also don't need to wait for the cold weather for this one. Celery is in season, and make for a great summertime soup.

I would recommend incorporating some extra greens - I add some zucchini and peas for nutritional value and sweetness. The chickpeas for another flavour element (the nuttiness) and to help thicken the soap. Potatoes are another great option for that. Give it a go!

Ingredients

1 large bunch celery sticks

1 large portobello mushroom, chopped

1 small zucchini, sliced and chopped

1 cup dried chickpeas (soaked overnight and drained)

1/3 cup frozen peas

2 tablespoons vegetable oil

2 tablespoons butter

1/2 large onion, chopped

1 tablespoon garlic, minced

1 tablespoon fenugreek

1 teaspoon mustard powder

1 teaspoon chili powder

1 teaspoon salt

1 tablespoon black pepper

3 vegetable bouillon cubes

1 tablespoon cumin

1 tablespoon coriander

1 tablespoon dried thyme

4-5 cups water

1/4 cup heavy cream or coconut cream

Instructions

Wash, peel and chop the celery into small pieces - peeling will get rid of the larger strands and make for a more pleasant celery eating experience! 

In a large pot, sauté the garlic and onion in the butter and vegetable oil for about 2 minutes. Add the spices, bouillon cubes, salt and pepper, and cook for another 3 minutes. 

Add the chickpeas, celery and zucchini. Sweat out the vegetables for about 5 minutes.

Add the peas and mushroom, cook for another 2 minutes. Pour in the water and simmer on reduced heat with the lid on. Stirring occasionally, do this for about 30 minutes or until the chickpeas and celery have softened. Season to taste.

Remove from the heat and stir in the cream, set aside to cool for 10 minutes. 

Using a hand mixer or blender, cream the soup until smooth.

Top with fresh basil, thyme and cream, and serve with toasted bread. Enough for 4-5.

Fried Cauliflower 'Chicken’ Sandwich

There is nothing quite like a sandwich with a fried something that has all the textures and flavours going on, especially when you are hungry! This sandwich takes the joys of a fried chicken sandwich but makes it plant-based by switching out the chicken with cauliflower.

Cauliflower is great because it’s surprisingly more versatile than you may expect. Not to mention the health benefits.

You get the crunch from the breaded cauliflower and slaw, the tang from the ranch and pickles, the juiciness from the tomato, and of course the soft bun.

This is a great sandwich for lunch or dinner and will get you filled up. Pair it up with some sweet potato fries or zucchini crisps!

Ingredients

12 ounces cauliflower florets

1 cup red cabbage, chopped into a slaw

Ranch

2 cups breadcrumbs

2 eggs

1 cup all-purpose flour

2 tablespoons all-purpose seasoning or old bay (I used Primal Palate’s New Bae)

Mayonnaise and butter

1/2 cup pickles, sliced

1 large, sturdy tomato, cut into thin slices

4 hamburger buns

Instructions

Prepare the cauliflower. Line up your flour, egg mix, and breadcrumbs in separate bowls. Season the eggs and flour. Reserving one hand for dry dipping and one hand for wet dipping, dunk the cauliflower florets in the flour, then egg mix, and breadcrumbs. Set aside in preparation for frying.

I used an air fryer, but you can use vegetable oil in a pot and drain the excess fat on a paper towel. Do it in batches to prevent overcrowding both the air fryer and the pot.

For the air fryer, I sprayed the coated florets who olive oil spray to ensure there would be a nice crunch. Fry at 400F  for 14 minutes, turning over after 7 minutes, set aside.

In a small bowl, toss the cabbage in about a tablespoon of the ranch to give it a bit of flavour, but no need to drench the slaw!

Toast your buns! Smother the insides of each bun with mayonnaise and butter, then broil at 500F for about 2 minutes. Keep an eye to avoid burning anything.

Assemble your sandwich. Place the tomato on the bottom of the bun, then a few pickles, the cauliflower florets, the slaw, and then drizzle with some ranch.

Black-Eyed Pea and Pinto Bean Meatloaf

If you're like me and have reduced your weekly meat intake for health purposes or otherwise, that shouldn’t mean you can’t eat certain meals! Especially with recipes that are flexible about the form of protein you use - and that doesn’t have to be meat! Beans and tofu are just two examples of additions you can make for a recipe that can be equally as delicious, especially when you season everything well. How about some meatloaf? Using black-eyed peas and pinto beans I put together a recipe that should satisfy most vegetarians, and no need for Beyond Meat (although I'm a fan, no shade).

It's quite easy and something you can eat for lunch or dinner. I like to think of meatloaf as a giant, rectangular meatball. For those who find meatloaf to be heavy, this version is light but still filing - you’ll probably get seconds though like I did!

If you're worried about your loaf drying, don't skip on sautéing your vegetables, adding the ketchup and BBQ sauce, and consider soaking your breadcrumbs.

The other thing I did is reduce the temperature halfway into baking to take it nice and easy, and it came out great! Luckily, unlike with meat, you don’t have to worry about the ‘doneness’ as much.

Ingredients

12-ounces black-eyed peas, cooked

15-ounces pinto beans, cooked

1 medium carrot, finely chopped

1 1/2 mushrooms, finely minced

2 celery sticks

1/2 yellow onion, finely chopped

1 tablespoon garlic, minced

2 tablespoon olive oil

1 tablespoon butter

1 teaspoon salt

2 teaspoons black pepper

1/4 teaspoon powdered mustard

2 teaspoons smoked paprika

1/2 teaspoon coriander

1 teaspoon cumin

1/4 teaspoon fenugreek, ground

1 teaspoon cayenne pepper

1/3 cup ketchup

1/3 cup BBQ sauce

2 tablespoons teriyaki sauce

1 tablespoon soy sauce

1 tablespoon plant-based mayonnaise

1/4 cup fresh parsley, finely chopped

1 cup bread crumbs

Instructions

Prepare the black-eyed peas and pinto beans. If you're using dried beans you’ll want to soak them overnight or for at least 4-6 hours. You can also use drained, canned beans.

While your beans are cooking, melt the butter with the olive oil and sauté the garlic for about 2 minutes. Add the spices, salt and pepper (reserve 1 teaspoon paprika, 1 teaspoon black pepper, 1/2 teaspoon cayenne, and 1/2 teaspoon salt). Cook for another minute before adding the vegetables - onion, carrot, celery sticks, and mushrooms. Cook for about 5-7 minutes, until the juices, evaporate and the mixture is somewhat dry, set aside.

Mash the pinto beans and black-eyed peas until a mush forms - you can use a potato masher or your (clean) hands. It’s okay if you have larger bits as long as the mixture is mostly mashed.

Combine this in a large bowl with breadcrumbs, mayo, parsley, cooked veggies, teriyaki sauce, soy sauce, and the reserved spices. 

Combine the ketchup and BBQ sauce, add to the bowl and mix until combined but don't overmix - you may end up with a tough meatloaf!

Add the mixture to a bread loaf pan prepped with parchment and cooking spray, then brush with some more of the ketchup and BBQ sauce. Bake the meatloaf at 350F for 30 minutes.

Remove and baste with more of the ketchup and BBQ sauce mixture. Don’t be afraid to lay it on so you have a nice coating once the meatloaf is done! Reduce the temperature to 325F and bake for another half hour. 

Remove from oven and rest for at least 10 minutes then chill in the fridge to firm. Serve hot with more sauce.

Tomato, Thyme and Cheese Galette

Do you need a delicious summertime pie for brunch or dinner? If you are a lover of fresh tomatoes and thyme, this galette is for you! It's an amazing combination of sweet and savoury and perfect on a hot day. The cheese base provides the fat, which the acidity and the tartness from the tomatoes cut through. Then you have the pie crust which offers a crunchy, buttery, flakey texture.

I love this galette pie and hope you will try it! You can serve it as it is or with a small scoop of sour cream.

The sweet potato nectar in the marinade adds a subtle sweetness as well as a concentrated, depth of flavour that mingles well with the tomatoes.

The great thing about this free from crust pie is that it doesn't have to be perfect, so have fun with it!

Ingredients

1 large beefsteak tomato

1/4 cup cherry tomatoes

1 tablespoon fresh thyme

1 tablespoon dried thyme

1/4 cup sweet potato nectar (I used D’Vash but you can use another plant-based sweetener)

1 teaspoon salt

1 tablespoon black pepper

1 teaspoon coarsely ground steak seasoning

1 teaspoon chili flakes

1 heaped teaspoon garlic, minced

1 tablespoon Worchester sauce

1 tablespoon olive oil

1 tablespoon smoked paprika

1 teaspoon dried parsley

1 pie crust

1 egg, beaten

Cheese base:

1/8 cup heavy cream

1/3 cup cheddar cheese, grated

1 tablespoon queso fresco, crumbled

1/2 teaspoon fresh thyme

1/2 teaspoon dried thyme

1 teaspoon smoked paprika

1 teaspoon cayenne pepper

1/2 teaspoon salt

1 teaspoon black pepper

1 tablespoon sour cream

Instructions

Prepare your tomatoes. Thinly slice the beefsteak tomato and slice the cherry tomatoes in half. 

Make the marinade. Whisk together the olive oil, garlic, paprika, salt, pepper, Worchester, sweet potato nectar, chilli flakes, and thyme in a bowl. Place the tomatoes in the bowl and gently mix until all are coated evenly. Set aside.

Make the cheese base. Mix the cheddar cheese, queso cheese, seasoning, fresh thyme, heavy cream, and sour cream. Taste and make sure you like the flavour. Spread the cheese mix over the centre of the pie crust, leaving a few inches to fold over. 

Lay the marinaded tomatoes on top, then fold the edges of the pie crust to encase the filling (leave the remaining liquid out).

Brush the sides of the pie with the egg wash, then sprinkle with the steak seasoning for texture and taste.

Bake in a 425F oven for 25-30 minutes. Watch so the crust and tomatoes on top don't burn.

Remove the galette from the oven and garnish with fresh thyme, chili flakes, queso, and a drizzle of olive oil.

Corn and Sweet Potato Chowder

As someone who has lived on the East Coast of the United States, close enough to New England, I don't eat enough chowder! On restaurant menus, I always thought it wasn't as exciting enough option to kick off a 3-course menu comparatively speaking.

I had some leftover corn and sweet potatoes in the freezer and decided to make some chowder (basically a soup or stew with some potatoes, corn, and cream or milk thickened with a roux or crackers).

I didn't add any clams or other type of seafood as traditionally used, but I did have some clam juice handy and a few strips of bacon in the fridge to help enhance the flavour of the vegetables.

Dear plant-based eaters, you don't need bacon or clam juice, butter and the vegetable broth is enough!

Ingredients

1 cup sweet corn kernels

1 cup sweet potato, chopped

1 cup clam juice

1 teaspoon butter (use 1 tablespoon if you don't use bacon)

2 strips of bacon, chopped

1 vegetable bouillon

2 cups water

3/4 can coconut milk

1 teaspoon salt

1 teaspoon thyme

1 tablespoon black pepper

2 teaspoons chili powder

2 teaspoons paprika

4 tablespoons flour

1 tablespoon garlic, minced

1/2 white onion, chopped

1 cup carrots, finely chopped

Instructions

Cook the bacon until it starts to get crisp around the edges and the oil seeps out, for about 3-4 minutes. Add the onion and garlic, saute for about 3 minutes until the onions begin to soften.

Add the seasoning and the vegetable bouillon, crush and mix until everything is well incorporated and your pot is flagrant, for about another 2 minutes.

Add the carrots and flour, cook for about 2 additional minutes.

Add the water, corn, sweet potato and clam juice, stirring to make sure there are no lumps or dry bits of flour. Bring to a boil. Reduce the heat and simmer for 15-20 minutes until the sweet potatoes are soft. Add additional broth or water if you need it.

Add the coconut milk gradually, stirring to thicken the soup. Let it simmer for another 5-10 minutes. 

Enough for 4, serve with warm bread or crackers!

Herring and Salmon Toast with Pineapple Salsa

There's nothing like a crispy slice of toast with smoked or tinned fish on top. It's an elegant appetizer you can also serve as a light snack. My go-to has often been the Mediterranean-style Tapa de Sardinas (Spanish sardines), but herrings work just as well. They aren't as rich in calcium, but just as delicious and almost identical! I add salmon to the dish in the form of spread to mimic salmon cream cheese. You can get it store-bought but why not make your own version?

I used MSC-certificated products, sustainably caught fish as I did with my Cornmeal Tuna Cakes. As I've mentioned before, you can identify their products by a (clearly visible) little blue label!

Tinned fish is underrated but it's so versatile.

Pineapple always adds freshness to whatever you serve it with. It also adds a little bit of acidity which, in this case, helps cut through the oil from the fish. You also end up with a very colourful plate!

Ingredients

2 tablespoons sour cream

1 teaspoon garlic, minced

1/2 teaspoon mustard

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon parsley

1/2 teaspoon dill

1 1/2 tablespoons Wild-caught pink salmon, boneless and skinless (Chicken of the Sea)

1/4 teaspoon chili flakes

2 slices whole grain bread

1 teaspoon clam juice

4 Kipper snack herring fillets (Crown Prince)

1/2 teaspoon olive oil

Salsa:

1 tablespoon tomato, finely chopped

2 tablespoons pineapple, finely chopped

1 teaspoon scotch bonnet hot sauce

1 tablespoon sweet corn

1/2 teaspoon parsley

1/2 teaspoon black pepper

Pinch of salt

Instructions

In a small bowl, mix the sour cream, garlic, mustard, dill, salt, chili flakes, pepper, olive oil, salmon, and clam juice until well combined.

In another bowl, mix the corn, salt, pineapple,tomato, parsely, pepper, and hot sauce.

Lightly toast your bread.

Spread the salmon cream over your toasts, top with the herring, followed by the pineapple salsa.

Serve at room temperature as or with a simple garden salad!

Cornmeal Tuna Cakes

People love going to relax at the beach. People love indulging in seafood from fresh oysters to grilled fish and curried shrimp. People love partying on yachts and competitively sailing boats. The question is, are people doing what it takes to protect the bodies of water that make these experiences possible? Not only do oceans provide beautiful beaches, delicious seafood and amazing memories, but they also provide food for millions of people. They provide oxygen in the air we breathe and hold 97% of the earth's water.

We need to protect the oceans from the pollution that kills ecosystems like the coral reef. We need to reduce the emissions that contribute to global warming, which raise sea levels and threaten natural habitats and coastal areas where people live. We need to reduce the amount of plastic that ends up in the stomachs of sea turtles and sea birds. We need to protect the oceans from overfishing and ensure food security for everyone.

June 8 marks World Oceans Day, and one of the key messages is that we can help the oceans by making more sustainable choices when we purchase seafood. How do you identify what’s sustainable? Buy MSC branded products marked with a little blue label. They are easy to spot as you can see below! The products are sustainably caught and you can trace back to the source. MSC is a science-based global nonprofit dedicated to the prevention of overfishing worldwide. You can read more about their work at  www.msc.org.

Tinned fish is a versatile ingredient and one of many MSC-approved products. I was challenged to make something creative and decided to treat tinned tuna in a similar way to crab, and replace the breadcrumbs with cornmeal bread to give the cakes added sweetness and a soft but gritty texture.

Next time you need seafood, find the products in the grocery store with the MSC label! Make the right choice when you shop, your decision contributes to a #BigBlueFuture and a delicious meal.

Ingredients

3 (5-ounce) tuna cans

1/2 cup scallions, finely chopped

2 cups cornbread, crumbled

1/4 cup mayonnaise

2 eggs, beaten

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon fish spice

1 tablespoon dill

1 tablespoon parsley

2 tablespoons olive oil

1 tablespoon Dijon mustard

2 tablespoons Worchester sauce

1 tablespoon sour cream

1 tablespoon garlic, minced

1 teaspoon Cajun seasoning

1/2 teaspoon lemon juice

1 tablespoon chili pepper, chopped

Cornmeal

Vegetable oil

Instructions

Add all the ingredients to a large bowl and mix everything with your hands until evenly incorporated.

Heat some vegetable oil in a pan on medium heat. 

Coat your hands with cornmeal and shape the cakes, but don't make them too thick to ensure they cook through.  

Fry the cakes in batches until each side is crispy and golden brown. 

Serve hot with aioli and guacamole! Makes about 10-12 cakes. 

Cashew Chicken

I grew up eating a lot of chicken stew I'm Zimbabwe. Many of them were tomato-based, so I was immediately drawn to and inspired by the Haitian cashew chicken - also commonly known as poulet aux noix (chicken in nuts). To sum it up, you marinate the chicken in spices, chili pepper and tomato, cook it with peppers and onion, and top it with cashew nuts. The dish is sweet but spicy, and the cashews add a delightful crunch. You can use whichever cuts of the chicken you prefer. I used the thighs and wings because they are more flavourful in my opinion. Cashews are common in Haitian cooking, and I happen to be a huge cashew fan. If you like them too and are looking for a table-worthy chicken dish, try this version! It’s usually paired with black rice, but the main ingredient (djon-djon mushrooms) can be difficult to find. Try it with my mushroom and black bean rice instead.

Ingredients

4 chicken thighs and 1 lb. wings, bone-in and skin on

1 half large onion, sliced thin lengthways

1 lemon

2 tablespoons olive oil

1 tablespoon mustard

2 teaspoons salt

2 tablespoons black pepper

1/2 teaspoon ground cloves

1 tablespoon parsley

1 tablespoon dried thyme

2 sprigs fresh thyme

1 tablespoon butter

1 tablespoon + 1 teaspoon garlic

1 tablespoon garlic

1/2 cup tomato ragu

1 green bell pepper, chopped

1 large red pepper, thinly sliced

1 scotch bonnet or hot chili pepper, chopped

1 cup water

2 cups chicken broth

3 large scallions

1 can (15-ounce) peeled plum tomatoes

3 heaped tablepoons tomato paste

3 tablespoons chili flakes

1 cup cashew nuts

Instructions

The night before you cook, you'll need to marinate your chicken. Wash with hot water then rinse with lemon juice.

Season with 1 teaspoon salt, 1 tablespoon black pepper, fresh and dried thyme, mustard, and paprika. Add the garlic, chopped chili pepper, black pepper, onion, and tomato ragu.

Mix until the chicken pieces are well coated. Cover with a lid or cling film and refrigerate overnight.

Prepare the chicken

In a large pan, melt 1 tablespoon butter and 1 teaspoon garlic, sauté for 1 minute.

Add the chicken pieces and brown, cook each side for 3-4 minutes. The skin should start to crisp. Set aside in a plate, keep the chicken fat and bits in the pan. 

Sweat out the scallions, red peppers, and green peppers in the pan. The vegetables should start to soften, cook for about 3 minutes. 

In the bowl with the remaining marinade, add the plum tomatoes and tomato paste, mix and add to the pan. Cook for about 4 minutes.

In a large pot big enough for all the pieces, add the chicken. Pour the sauce over the chicken and mix well. Add the chili flakes, broth, 1 tablespoon black pepper, and water. Reduce heat and simmer for 30 minutes, until the chicken is fully cooked. 

While the chicken is cooking, submerge the cashews in a small pot and boil for at least 10 minutes until they are soft on the outside. Drain the water. Add the cashews to the chicken stew. Season with salt and pepper to taste.

Serve hot with mushroom rice!

Easy Shrimp and Grits

This is easily one of my favourite brunch options but I can eat it any time. It is certainly a crowd pleaser and the ultimate comfort food, one of many out of southern states like Louisiana and Georgia. Some of the best shrimp and grits I ever had was in New Orleans, you can read about it here. This dish has a lot of interesting history, borrowing from different cultures and cuisines. However, the bottom line is it’s delicious, and you can make a simple version in your kitchen!

One thing I will note is there are tomatoes in this dish, along with Cajun seasoning. Why is that worth mentioning? Well because technically that is one of the ways you tell the difference between Creole and Cajun dishes that come out of Louisiana - Creole dishes are the ones that typically use tomato. In this instance, you can ignore it unless you truly want to align with the essence of what is Cajun!

Video Tutorial

Shrimp and grits, Soul food, Comfort food

American

Yield: 3

Author: Dontmissmyplate

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Easy Shrimp and Grits

This southern classic will go down in time as one of the most comforting soul food dishes, and you can make it in your kitchen no problem! The combination of the mildly sweet creamy grits with the mildly spicy but well-seasoned shrimp is just irresistible. You'll want this in your cooking arsenal.

Prep time: 10 MCook time: 35 MTotal time: 45 M

Ingredients:

• 1/2 lb. raw large or medium shrimp (they may shrink/curl up when cooking so you may want them on the bigger side. You can also add a bit more if necessary)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 tablespoon garlic, minced
• 1/2 teaspoon Cajun seasoning
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 teaspoon ginger
• 1 1/2 tablespoons lemon juice
• 1/2 cup tomato, diced
• 1/2 cup peppers, chopped
• 1/2 cup onion, chopped
• 1 tablespoon Worchester sauce
• 1 bouillon cube
• 1/2 - 1 cup water (add after bouillon cube)
• 1 cup broth
• 1 cup coarsely ground cornmeal
• 1 cup vegetable broth
• 1 cup milk
• 1 cup water
• 1/2 cup sharp cheddar
• 1/2 teaspoon black pepper
• 1 tablespoon butter
• Some cream or milk (optional)

Instructions:

1. In a pan heat the butter and olive oil, add the garlic and seasoning for the shrimp and cook for about 1 minute.
2. Add the onions and sweat them out for about 2 minutes. Then add the tomato and peppers and cook for another 2 minutes. 
3. Add the broth, Worchester sauce, bouillon cube, and water. Simmer for 5 minutes on medium-low heat.
4. Add the lemon juice to the shrimp then add the shrimp to the pan. Cook for about 4 minutes, stirring sometimes. Turn over the shrimp if necessary to cook through, they are done when pink and no longer translucent.
5. Prepare the grits. Boil the water, broth, and milk.
6. Whisk a well in the middle of the pot and gradually pour in the cornmeal. Bring to a boil again but careful not to get hot cornmeal on you!
7. Close the pot with a lid and simmer the cornmeal for about 20 minutes, periodically stirring and adding more water when necessary.
8. Once the grits are done, whisk in the butter, cheese, and pepper. You can add some cream or milk to get them to your desired consistency.
9. Serve hot with the shrimp on top! Garnish with parsley.

Calories

574

Fat (grams)

28.02

Carbs (grams)

55.08

Protein (grams)

27.81

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-cook/2020/5/20/shrimp-and-grits

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Coconut Shrimp Po Boys

 I love coconut and I think it's safe to say peoole either have a love or hate relationship with it. Not only do I like the taste, but the sheer vertility is just magical. You can use it in various forms in multiple ways - I'm talking coconut milk, oil, flour, water, cream, flakes you name it.

This recipe uses 3 of those forms - flour, cream and flakes to make one of the most famous sandwiches in the American South - the po boy! A delicious yet simple sandwich stuffed with fried shrimp, lettuce, tomato, pickles, and topped with an aioli, what more do you need? You can make them at home easy, with the infusion of some coconut to give a unique flavour. Try it out!

Ingredients

1/2 lb. shrimp, skin and tail removed, deveined

1/4 cup + 1-2 teaspoons old pay seasoning

3 eggs

1 cup coconut flour

2 cups shaved coconut

2 tablespoons coconut cream

1/2 cup mayonnaise (low sodium)

3-5 coco bread pockets/ sub rolls/ whatever bread rolls you have

1 cup lettuce, shredded

Video Tutorial

Instructions

Step 1

Pat your shrimp dry and season with old bay, set aside.

Step 2

Heat some oil to fry you shrimp ( the amount will depend on the size of your pot, use about 1 quart/ 4 cups to start). Watch carefully so it does not burn.

Step 3

While your oil heats up, prepare your shrimp. In 3 separate bowls, line up the coconut flour, the beaten eggs and the coconut flakes. Pat your shrimp dry, then systematically dip them in the flour, eggs, and coconut, set aside. Make sure as much of the surface is covered. ( You can use one hand for the eggs, the other for the flour and flakes to avoid clumping.)

Step 4

Once the oil is ready, get to frying! Do so in batches if necessary  you don’t overcrowd the pot. Place the coated shrimp in the hot oil and cook for about 4-5 minutes. When browned, scoop out and place on a paper towel to soak excess oil. Turn off the heat.

Step 5

To prepare your sauce, whisk the mayonnaise and coconut cream. Add in the old bay tasting along the way, then set aside.

Step 6

Now you are ready to assemble your sandwich! Spread your sauce on the bread/roll. Lay on the lettuce, a few tomato slices, and the fried shrimp on top. Drizzle about a tablespoon of the coconut cream sauce on top.

Serve with pickles, fries, a salad, or whatever!

This recipe was developed as part of the Black Foodie Battle contest, a cooking challenge to make coconut a star of the dish. Check out the full episode and other contestants dishes at  blackfoodie.co.