Shrimp Bunny Chow

Here's to 'Bunny Chow' as the South Africans call it, or 'Stondido' as the Zimbabweans refer to it (arguably a misnomer but I always loved the word!). Perhaps this makes you think of a bread bowl with soup from your local deli. The inspiration here mainly goes to bunny chow - Indian curry served, and eaten with a hollowed-out loaf of bread. The dish's origins are rooted in Durban, South Africa and there is a long history behind it.

I put together a version that would serve as the ultimate comfort food. You can leave out the shrimp and keep it vegan/vegetarian with the chickpeas and malanga root. The combination of spices, fresh bread, coconut, and a kick from the kachumbari (East African tomato, onion, and jalapeno salad) on the side makes for a delicious, satisfying meal you won't’ regret making!

Ingredients

1 tablespoon butter

2 tablespoons vegetable oil

1 teaspoon garlic, minced

1/2 medium red onion

1 can diced tomatoes

1 teaspoon cumin

1 tablespoon curry powder

1 teaspoon ginger

1 teaspoon dried parsley

1/2 teaspoon lemongrass

1 teaspoon + 1/2 teaspoon salt

1 teaspoon + 1 teaspoon black pepper

1 teaspoon chili powder

1 teaspoon dried chili flakes

1 teaspoon + 1 tablespoon paprika

2 tablespoon fish spice

1 cup malanga root, peeled and chopped

1/2 cup yellow peppers, chopped

1/2 cup carrots, chopped

1/2 pound shrimp, cooked

1 can chickpeas

1 cup coconut cream

3 cups (seafood) broth

1 chicken bouillon cube

1 tablespoon olive oil

2 teaspoons lemon juice

1/2 teaspoon fish sauce

2 tablespoons tomato paste

1 teaspoon cornstarch

1/2 cup coconut milk

1 sturdy loaf, unsliced (I used pain de campagne round bread/French sourdough)

Kachumbari:

(Optional curry condiment that resembles sambals)

1/2 jalapeno

1/4 medium red onion

1 roma tomato

1 teaspoon honey

1 teaspoon balsamic vinaigrette

3 tablespoons olive oil

1 teaspoon lemon juice

1/2 teaspoon garlic

1 teaspoon dried parsley

Instructions:

Step  1

Toss your shrimp and chickpeas in olive oil, 1 teaspoon black pepper, 1 teaspoon lemon juice, 1 tablespoon paprika, and the fish spice, Set aside in the fridge.  

Step 2

Add the butter and vegetable oil to a large pot. Add the garlic and onions and sauté until fragrant, about 2 minutes. Add all the spices, sauté for another 2 minutes. 

Step 3

Add the chopped malanga, carrots, and pepper. Cook for about 5 minutes to sweat the vegetables out. Add the tomatoes and tomato paste. Cook for another 2 minutes.

Step 4

Add the broth, a crushed, dissolved bouillon cube, and the coconut cream. Heat the pot until the contents reach boiling point, then reduce the temperature to low and simmer for about 25 minutes with the lid on, stirring occasionally. 

Step 5 

Check to see if the malanga has softened (if not, simmer for an additional 5-10 minutes). Season with additional salt and pepper to taste if you like.

Step 6

Add the shrimp and chickpeas, along with the coconut milk and dissolved cornstarch (you can use some of the hot curry to do this). Simmer for another 10-15 minutes, stirring occasionally to make sure it thickens.

Step 7

To make Kachumbari: In a bowl, whisk together vinaigrette, honey, olive oil, lemon, salt, pepper, parsley, and minced garlic - taste to see if it is to your liking. Add finely chopped jalapeno, tomato, and onion and mix everything well. Set aside. 

Step 8

Cut the top off your bread (or cut it in half depending on the shape). Hollow out the loaf but keep the bread stuffing, set aside. Dish your curry directly into the bread and serve hot with kachumbari. Enjoy!

Serves 3 - 4

IKEA Swedish Meatballs, Remixed

When IKEA UK released the recipe to its popular Swedish meatballs, it got the internet buzzing. This recipe maintains the creamy sauce the meatballs are served in, but with one significant switch - the ground meat. Chorizo is a pork sausage popular in Spain, Portugal, and South America. It is full of flavor and higher in fat compared to (making it taste even more delicious in my opinion) the standard combination of pork and beef. This is a guilty pleasure you can try at least once! 

IKEA, meatballs, IKEA meatballs, Swedish meatballs, Chorizo meatballs

Pasta

Swedish

Yield: 3

Author: Dontmissmyplate

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IKEA Swedish Meatballs, Remixed

A spin on the popular Swedish meatballs with a signature, creamy sauce. Using chorizo for meatballs makes them juicier and more flavourful as they have higher fat content. These meatballs will have you craving more.

Prep time: 65 MCook time: 35 MTotal time: 100 M

Ingredients:

• 1 heaped cup ground chorizo
• 1/3 cup green onions, chopped
• 3/8 cup breadcrumbs
• 1/8 cup milk (about 5 tablespoons)
• 1 egg (or 1 teaspoon mayonnaise)
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon chili powder
• 1 teaspoon garlic
• 1 teaspoon mayonnaise
• 1 teaspoon Worchester sauce
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 cup chicken broth
• 1 1/2 tablespoons flour
• 1/4 cup heavy cream
• 1/2 teaspoon garlic chili spice
• 1/2 teaspoon lemon juice

Instructions:

1. In a bowl using your hands, mix the chorizo, garlic, onions, garlic, egg/mayonnaise, breadcrumbs, chili powder, salt, and pepper. Be sure to mash any large lumps. 
2. Add the milk, then shape into meatballs into the size of a golf ball. Chill in the fridge for at least 1-hour minimum (this will help the meatballs from breaking apart too easily).
3. Add 1 tablespoon butter and 1 tablespoon olive oil to a pan. Brown the meatballs, each for about 4 minutes per side. 
4. Finish them off in an oven at 350F for about 25 minutes and add 2 tablespoons of water to prevent burning. Keep a close eye and make sure the meatballs cook through.
5. In another pan, add the rest of the butter and olive oil. Whisk in the flour to form a paste, cook for about a minute. 
6. Add the broth, cream, Worchester sauce, lemon juice, and mayonnaise. Season the sauce with salt, pepper, and garlic chili and cook for another 2 minutes. Continue to whisk until it thickens.
7. Add the baked meatballs to the sauce and baste with the sauce over low heat until they all fully covered.
8. Serve hot with pasta or mashed potatoes!

Calories

591

Fat (grams)

43.74

Carbs (grams)

17.93

Protein (grams)

30.8

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/2020/4/27/ikea-meatballs

Please credit dontmissmyplate.

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Cauliflower Tumeric Chickpea Soup

Next to kale, cauliflower is probably one of my favorite cruciferous vegetables. I like it more than I do broccoli (though I think broccoli has an unfair reputation!) Soup is a great way to make use of stray vegetables in the fridge or freezer, as well as dressing up vegetables you may otherwise not enjoy raw, roasted or eaten whole in another form. This flavorful, turmeric-spiced soup should warm you up if you have the chills or are just craving something hot and hearty and can be enjoyed with some lightly toasted bread.

Ingredients

2 cups uncooked cauliflower

1 tablespoon turmeric

3- 4 cups vegetable broth (depends on how much soup you want, less broth if your vegetables are frozen)

1 tablespoon flour

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon salt

1 tablespoon black pepper

1/2 teaspoon curry power

1/2 teaspoon ginger

1 cup mix of carrots and celery, chopped

1/3 + 1/3 cups heavy cream (or coconut milk)

1 tablespoon garlic, minced

2 tablespoons butter

1 tablespoons olive oil

1/4 + 1/4 cups parmesan cheese

1/2 cup chickpeas

Instructions

Step  1

Heat 1 tablespoon butter and olive oil and sauté onions and garlic for about 3 minutes, do not burn. Add the spices and cook for another 2 minutes, until fragrant. 

Step 2

Add the carrots and celery, cook for 2 minutes, or until slightly softened.

Step 3

Add the cauliflower, chickpeas, and broth, reduce temperature to simmer.

Step 4

In a smaller pot on low heat, add 1 tablespoon butter until melted. Add the flour, 1/4 cup cheese, and 1/3 cup cream a little bit at a time. Whisk to form a roux (which will act as a thickening agent for your soup). You can season the mix with salt and pepper. 

Step 5

Add the roux, and the remaining cream and parmesan cheese to your soup pot, stir, and simmer for 15 minutes. Season to taste with salt and pepper. 

Step 6

Once your soup is cooked, turn the heat off and set aside to cool. When slightly cooled, using a hand mixer or moving your soup to a blender, blend the soup to your preferred consistency.

Serve hot with lightly toasted bread, garnish with cheese, spring onions, and roasted cauliflower. Serves 4-5. 

Tip: Keep tasting and seasoning as you cook! This will ensure your soup comes out to your liking and does not taste bland.

Carbonara Pasta

Thank the stars and the Romans for this delicious Italian dish! Yes, you can make it in your home easily and impress all guests and family. Restaurants or the taste may make carbonara appear complicated, but it is one of the easiest pasta dishes out there. You just have to make sure the raw eggs are fully cooked, but not scrambled. With very few ingredients, this makes a satisfying dinner or lunch.

Ingredients

Half a box of spaghetti noodles (1lb)

Half a packet of bacon (4-6 ounces)

2 - 3 eggs

1 cup parmesan cheese, finely grated or shredded

3 tablespoons parsley (ideally fresh but dried works)

2 tablespoons fresh garlic, minced

4 tablespoons black pepper, coarsely ground

Salt

Instructions

Step  1

Chop the bacon into bits and sauté them until just crispy, then add the garlic and cook for another minute, do not burn!

Step 2

Put the bacon aside, prepare your spaghetti according to the box’s instructions. When you drain the noodles keep the water for the sauce. Toss in the bacon, bacon fat and garlic and make sure it evenly coats.

Step 3

Quickly whisk the eggs and parmesan cheese together, then add to the hot pasta. (Don’t do this over the heat, you want the pasta’s heat to cook the eggs as you mix everything together, but you don’t want them to scramble).

Step 4

Season generously with the black pepper and parsley, add more cheese if you like. You can add the pasta water to get the desired sauce consistency and amount.

Eat while hot! Serves 3-4.

Baked Buffalo Chicken Tenders

When people think of buffalo sauce they often imagine thickly coated wings paired with blue cheese dip or a juicy chicken sandwich. You can use it on your tenders for a tangy, savory dish you can pair with an array of sides such as peas and mashed potatoes. Adding some cheese on top before or after you bake the tenders will make it that much more creamy and delicious!

What you need 🛒🛒🛒:

2 pounds chicken tenders

1 teaspoon dried thyme

1 teaspoon dried parsley

1/2 teaspoon salt

1 teaspoon black pepper

1 teaspoon paprika

2/3 cup buffalo sauce

1/3 cup mozzarella cheese

Fresh lemons

Chives, finely chopped for topping (optional)

What you do 🍳🍳🍳:

Step  1

Turn your oven to bake at 400F. Squeeze lemon juice over the tenders to remove the raw chicken smell and taste. 

Step 2

Season your chicken with the paprika, salt, pepper, and dried herbs. Pour the buffalo sauce to cover the tenders in a deep dish pan and sit for about 10 minutes.

Step 3

Sprinkle the mozzarella cheese and bake for about 25-30 minutes. Check the internal temperature or take a small piece to taste and make sure it is cooked through. 

Honey Soy Orange Glazed Pork Chops

Pork chops are a perfect blend of sweet and savory. Pork goes well with apples as most people know, but also pairs well with citrus, more specifically orange. Soy is used in a lot of pork marinades, and adding that in along with the honey adds a deep, rich flavor you’ll be sure to enjoy!

What you need 🛒🛒🛒:

4 boneless chops

1 cup orange juice 

1 tablespoon orange peel

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon paprika

 2 tablespoon soy sauce

 1 teaspoon ginger

1/2 teaspoon cardamom

1/4cup honey, raw organic (set aside another 1/4 for sauce)

Orange slices

1 teaspoon minced garlic

1/2 red onion

1/4 cup sherry (cooking wine or broth)

What you do 🍳🍳🍳:

Step  1

Marinate your pork chops for one hour. Whisk 1/4 cup of the honey with the soy sauce, seasoning, orange juice, orange peel, and garlic in a bowl then cover and refrigerate.

Step 2

In a grill pan, cook the pork chops and red onion. Finish in an oven at 350F and make sure the pork is done - cook until juices run clear or the pork is done with an internal temperature at 145F/white on the inside. Deglaze the pan with the sherry.

Step 3

Mix the marinade juice with another 1/3 cup of honey and cook into a glaze, pour onto the pork chops.

Step 4

Serve with the roasted brussels spouts and grains. 1 teaspoon butter and orange slices squeezed over the chops will add more flavor.

Notes:

For the Brussels Sprouts, roast them in bacon fat (with bacon pieces), a little olive oil, garlic, salt, and pepper. When roasted, toss in parmesan cheese.

For the quinoa and brown rice mix, I used a near a Near East. product which you can find, here.

Spicy Peanut, Kale and Sweet Potato Soup

Kale, sweet potato and peanut butter are all ingredients that make wonderful additions to your diet for various health-related reasons. Bring the trio together with some cayenne pepper and coconut milk to get a hearty soup that warms you even the coldest night!

Soup, Sweet potato soup,Peanut butter soup, Kale soup

Vegetarian

African, Caribbean

Yield: 5

Author: Dontmissmyplate

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Spicy Peanut, Kale and Sweet Potato Soup

What do you get when you put two superfoods together and tie them with a peanut butter bow? This soup! comforting and rich in nutrients, it's just what the doctor called for on a rainy day or chilly evening.

Prep time: 10 MCook time: 45 MTotal time: 55 M

Ingredients:

• 1/2 cup mix of leeks and onions, chopped
• 1 tablespoon oil
• 1 tablespoon butter
• 1/2 cup carrots, chopped
• 1 large sweet potato, chopped
• 1 can sweet corn
• 1 can diced tomatoes
• 1 teaspoon tomato paste
• 2 tablespoons garlic, minced
• 1/4 cup scallions, chopped
• 1/8 cup basil, chopped
• 1 cup coconut milk
• 2 cups vegetable broth
• 1 teaspoon ground mustard
• 1/2 cup peanut butter
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 2 tablespoons cayenne pepper
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice

Instructions:

1. Prepare your vegetables.
2. On medium heat, sauté the garlic in butter and olive oil until fragrant, about 1 minute. Add the spices, onion and leek mix, cook until onions become translucent, about 3 minutes.
3. Add the diced tomatoes and tomato paste, cook for another 2 minutes.
4. Add the sweet potato, carrots, and soy sauce, cook for 3 minutes.
5. Add the coconut milk and 1 cup broth, simmer or 2 minutes, stirring frequently.
6. Add the basil and scallions and bring the soup to a boil, about 5 minutes.
7. Add the kale a bunch at a time to wilt down (this will create space for the next handful of kale). 
8. Add the remainder of the broth, corn, and scoop in the peanut butter, making sure to dissolve all the lumps. Add the lemon juice, stir.
9. Reduce the heat and simmer for 25-30 minutes, check on your soup to ensure it doesn't burn and add more broth if necessary. Add salt and peer to taste, stirring occasionally.
10. Garnish with fresh basil and serve hot with some fresh bread if you like!

Calories

353

Fat (grams)

18.56

Carbs (grams)

43.7

Protein (grams)

9.19

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/2019/11/25/spicy-peanut-kale-and-sweet-potato-soup

Please credit dontmissmyplate.

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Spanish Shrimp (Gambas al Ajillo)

Garlic butter shrimp is one of the tastiest Spanish tapas. They are protein rich and super filling. If you are tired of having to pay for them in restaurants, make them yourself! The recipe is super easy and a crowd pleaser.

tapas, shrimp, spanish shrimp, spanish tapas, gambas al ajillo

Spanish

Yield: 2

Author: Dontmissmyplate

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Spanish Shrimp (Gambas al Ajillo)

Shrimp swimming in garlic and olive oil can never be a bad idea. Probably one of the most well known Spanish tapas, you'll want to have this in your home cooking repertoire for a tasty appetizer.

Prep time: 15 MCook time: 10 MTotal time: 25 M

Ingredients:

• 1 tablespoon lemon juice
• 1/2 lb. jumbo shrimp, peeled and deveined
• 1 tablespoon black pepper
• 1 1/2 tablespoons garlic, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon coriander
• 1 teaspoon smoked paprika
• 1/4 cup white wine 
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 2 tablespoons butter
• 1/4 cup olive oil

Instructions:

1. Heat pan to medium temperature and melt the butter with the olive oil. Add the fresh garlic and cook for 5 minutes.  
2. Season the shrimp with salt, pepper, lemon, paprika, coriander, and powdered garlic. Let them stand in a bowl and marinate for about 10 minutes. (If you place in the fridge remove 5 minutes before cooking 5).
3. Sauté the shrimp for 4-5 minutes until  it is a pinkish white colour and longer translucent. 
4. Deglaze the pan with the wine to finish, cook for a remining 3 minutes, take off the heat (take care not to overcook the shrimp).
5. Sprinkle with fresh parsley and serve hot with some toasted bread. 

Calories

504

Fat (grams)

40.39

Carbs (grams)

6.83

Protein (grams)

24.4

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/2019/3/12/spanish-shrimp-gambas-al-ajillo

Please credit dontmissmyplate.

Created using The Recipes Generator