Baked Bean and Mushroom Shakshuka

Shakshuka! I've made it several times and it's worth trying if you have not. Originally from North Africa and the Middle East, it is a mix of tomatoes, eggs, and seasoning often served with fresh bread. It can be served at breakfast, brunch, or any other time of the day. To give the tangy, rich, tomato sauce and egg dish an English breakfast spin, add baked beans, bacon, and mushrooms. The combination is savory, sweet, and delicious!

What you need 🛒🛒🛒:

2 - 5 eggs

1 cup tomato ragu

1 1/2 cups cremini mushrooms

1 tablespoon dried thyme

1 teaspoon dried parsley

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon butter

5 cherry tomatoes, sliced in half

1 small can baked beans (I used one infused with brown sugar and bacon)

What you do 🍳🍳🍳:

Step  1

Sauté the mushrooms and seasoning on medium heat, add the cherry tomatoes and cook for 2 minutes until both have softened slightly.

Step 2

Add the baked beans, mix until well incorporated, then add the butter.

Step 3

Mix in the ragu and cook for 5 minutes, then create partings for the eggs. In a 350F oven, bake the eggs to your preferred doneness.

Serve hot with fresh bread and tea!

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.

Mushroom and Asparagus Mini Quiches

Most people are huge fans of quiche, and in the past, I have made them regular size with crust and coconut cream. However, if you are looking for a quick and easy savory breakfast dish and don’t feel like fried eggs or a plate of omelets, these mini quiches with asparagus and mushroom fit the bill. Quiches are flexible and a great way to make use of straddling vegetables in your fridge.

What you need 🛒🛒🛒:

7 large asparagus spears, stems chopped half way

5 eggs

1/4 cup milk

1/2 cup mushrooms, sliced

1 tablespoon soy sauce

1 teaspoon chill flakes

1 tablespoon garlic, minced

1 tablespoon scallions

2/3 cup grated parmesan cheese

1/2 teaspoon salt

1/2 teaspoon onion powder

1 tablespoon butter

1 tablespoon olive oil

1 teaspoon black pepper

What you do 🍳🍳🍳:

Step 1

Chop the asparagus and mushrooms. In a pan, heat butter and olive oil and sauté the garlic, seasonings, and scallions until fragrant. Add the vegetables and soy sauce and cook for 3 minutes on medium-high. Remove from heat when softened.

Step 2

In a separate bowl, beat the eggs, cheese, and milk together. Once the vegetables have cooled, mix with the egg mix.

Step 3

Pour the quiche mix into greased muffin pan and top with more vegetables if you wish. Bake at 350F for 12 minutes, check regularly to ensure they do not burn.

Makes about 10 - 12 mini quiches.

Sweet Potato and Carrot Fritters

Fritters or hash browns are a great savory addition to the morning or early lunch plate, so it’s good to have a quick and easy recipe you can whip up. I love sweet potatoes and more people realize they make a perfect substitute for white potatoes for pretty much everything from fries to au gratin. Mix in some carrots to add freshness and an extra dosage of vitamins and other nutrients, and voila!

What you need 🛒🛒🛒:

2 cups sweet potato, shredded

1 1/2 cups carrots, shredded

2 eggs

2 teaspoons ginger

1 teaspoon paprika

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon chilli powder

1 teaspoon salt 

1 teaspoon black pepper

2/3 cups all-purpose flour

Spicy aioli:

2 teaspoons chili sauce

1/2 cup mayonnaise

1 teaspoon lemon juice

1/2 teaspoon salt

1/2 teaspoon black pepper

What you do 🍳🍳🍳:

Step 1

Shred the carrots and sweet potato in a bowl. Add the spices and flour.

Step 2

Add the eggs and mash with your hands to ensure even distribution.

Step 3

Cook each fritter for about 3-5 minutes depending on the size and how thick you make them, do not burn!

Serves 3 - 4.

Nutella French Toast

Make your morning sweet with this Nutella French toast. Nothing more delightful than waking up to the smell of buttery, sizzling smell of break soaked in cream. Add some fruit to cut in and add some freshness. This is one of my favorite breakfast and brunch meals, especially since it is quick and easy.

What you need 🛒🛒🛒:

4 slices of ciabatta

3/4 cup half and half

2 eggs

1 teaspoon vanilla

1/2 teaspoon grated orange peel

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 tsp nutmeg

1 1/2 tablespoons Nutella

Strawberries, icing sugar and syrup

What you do 🍳🍳🍳:

Step 1

1Spread the Nutella on one side of two slices, place the other slice on top to create a sandwich.

Step 2

Beat eggs, vanilla, half and half, salt, nutmeg, cinnamon, and orange peel. Soak the sandwiches while you heat butter in a pan on medium low heat.

Step 3

Cook the French toast on all 4 sides for about 2 minutes each, do not burn!

Top with fruit, syrup and icing sugar! Serves two.

Pear Foster

Have you ever had banana foster? There is nothing better than the smell of butter, spices, rum, and cream caramelizing together. Throw in some pears and serve it on top of some ice cream? Pear foster! This a simple dessert that will satisfy your sweet tooth and get your fruit fix.

What you need 🛒🛒🛒:

2 Anjou pears, peeled, cored and quartered

4 tablespoons butter

1/2 teaspoon vanilla

1/3 cup brown sugar

1/4 cup half and half (I used Baileys Irish cream)

1/4 cup rum

1 teaspoon cinnamon

1/2 teaspoon cardamom

1/2 teaspoons nutmeg

1/4 teaspoon salt

What you do 🍳🍳🍳:

Step 1

Melt butter and sugar, then stir in the spices. Add the pears and baste consistently for about 5 minutes.

Step 2

Add in the half and half and rum and stir.

Step 3

Reduce temperature, then cook and caramelize the pears for about 20 minutes, do not allow the mix to burn.

Serve with chocolate or vanilla ice cream.

Zimbabwean Pepper Steak Meat Pies

Meat pies come in all shapes and sizes, but one of my favourites is the handheld pepper steak pie.

These pies are often paired with a bottle of Fanta or Coca Cola, an on-the-go snack enjoyed by many Zimbabweans and Southern Africans in general. They are heart-warming, full of flavour, with the perfect kick from the ground peppercorns. This was my attempt to recreate something I grew up eating and will always love, hope you will enjoy them too.

If you use this recipe, please tag me on Facebook or Instagram @dontmissmyplate_dc, I would love to see your remakes!

St Patrick's Day Brunch 🍀

All things green with this St Patrick’s Day brunch spread! Whether or not you are Irish or have another specific reason to observe St. Paddy’s, you don’t need one to eat a green, hearty breakfast-lunch to jumpstart the day.

Lucky Charms Pancakes

What you need 🛒🛒🛒:

1 1/4 cups flour of choice

2 eggs

3 cups chopped fresh kale

3/4 cup non-alcoholic Bailey’s (Irish cream) half and half

2 tablespoons maple syrup or sugar

1 teaspoon vanilla essence

1/2 teaspoon baking soda

1/2 teaspoon salt

Lucky charms cereal and whipped cream to garnish

Butter

What you do 🍳🍳🍳:

Step 1

In a blender combine all ingredients together until well incorporated.

Step 2

Heat some butter over medium low in a pan or on a griddle, and scoop 1/4 cup per pancake. Flip over when bubbles surface on the side facing up. (Careful not to burn! These are thin and fragile pancakes). Set aside on paper towels.

Step 3

Stack and serve hot, top with butter or whipped cream mixed with a bit of Bailey’s half and half. Drizzle with syrup and sprinkle Lucky Charms.

Serves 2.

4-Leaf Spinach Omelette

What you need 🛒🛒🛒:

2-3 eggs

1 cup spinach

1/2 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons butter

1 tablespoon feta cheese

1 teaspoon green onion

What you do 🍳🍳🍳:

Step 1

In a blender combine all ingredients.

Step 2

Heat butter over medium low and cook omelette as desired.

Step 3

Fill omelette with feta and chopped scallions and serve hot.

Serves 1.

St Patrick’s Avocado Soda Bread

What you need 🛒🛒🛒:

1 slice Irish soda bread

1/2 hass avocado

1/4 teaspoon salt

1/4 black pepper

1/4 chili and garlic spice

1/2 teaspoon safflower oil

1 tablespoon pea shoots

Lemon juice

Butter

What you do 🍳🍳🍳:

Step 1

Mash avocado and squeeze some lemon juice to slow oxidation. Mix in salt, pepper, and chili and garlic spice.

Step 2

Butter the bread and lightly toast in a pan.

Step 3

Spread the mashed avocado over the bread and top with the pea shoots, olive oil and a little more chili garlic.

Serves 1.

Stuffed Peanut Butter and Black Berry French Toast

The inspiration for this was both the classic peanut butter and jelly sandwich, and the popularity of both peanut butter and mulberries in Zimbabwe. Since I could not find the berries, black berries were the closest substitute. The combination of sweet and salty comes together seamlessly through the gooey French toast, the perfect treat for brunch!

Frech toast, Stuffed french toast, Peanut butter and jelly

Breakfast, Brunch

Yield: 2

Author: Dontmissmyplate

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Stuffed Peanut Butter and Black Berry French Toast

Peanut butter and jelly - an American favourite - is the inspiration of this French toast. The salty peanut butter and sweet, tart berries come together in this buttery, soft brioche melody. You'll love it.

Prep time: 5 MCook time: 20 MTotal time: 25 M

Ingredients:

• 2 large slice  brioche
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup milk
• 3 eggs
• 1 cup mulberries/black berries
• 4 tablespoons peanut butter
• 1 tablespoon light brown sugar
• 4 tablespoons water
• 1 teaspoon lemon

Instructions:

1. Reduce the berries in the sugar and add the lemon juice. 
2. When the sauce begins to thicken add water to prevent burning. Crush the berries and continue to mix until it appears to be a jam-like consistency.
3. Make an incision in the bread slices (careful not to cut the sides). Stuff each slice with 2 tablespoons of mulberry reduction and 2 tablespoons of peanut butter.
4. In a container or glassware, whisk the vanilla, eggs, milk, nutmeg, cinnamon, and salt then wet brioche slices on each side (do not over soak).
5. In a greased pan, cook each side of the brioche slices for about 5 minutes on medium-low heat - careful not to burn.
6. Slice into halves and serve with icing sugar, fresh berries, and syrup.

Calories

530

Fat (grams)

24.73

Carbs (grams)

52.17

Protein (grams)

23.6

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/2020/1/20/peanut-butter-and-black-berry-french-toast

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Pumpkin Alfredo Black Bean Pasta

We all know to expect a slew of pumpkin recipes when autumn hits or whenever the vegetable is in season. Why not mix it with a classic? Alfredo is a delicious, cream and cheese-based sauce we know and love. It pairs with pumpkin seamlessly and can match with any pasta. For the experimental or health-conscious, a vegetable-based pasta serves as a great alternative, such as black bean!

Pumpkin, Black bean

Pasta, Vegetarian

Yield: 5

Author: Dontmissmyplate

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Pumpkin Alfredo Black Bean Pasta

If you have extra pumpkin in the kitchen and are open to trying something new this pumpkin alfredo will give you and your pasta something to look forward to! This recipe uses high protein, lower carb black pasta, but you can use whatever you prefer.

Prep time: 15 MCook time: 30 MTotal time: 45 M

Ingredients:

• 1 box of black bean pasta (I used Explore Cuisine's 8 ounces box)
• 1 can organic pumpkin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon minced garlic
• 1 1/2 cups alfredo sauce
• 1 cup mix of leeks and onions, chopped
• 1 teaspoon dried sage
• 1 teaspoon chili powder
• 1 teaspoon cayenne powder
• 1 teaspoon chipotle
• 1 teaspoon cumin
• 2 tablespoons butter
• 1 teaspoon pumpkin spice
• 1 cup broth
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon lemon juice

Instructions:

1. Prepare the pasta according to the instructions on the box.
2. Sauté the garlic, leeks and onion in butter and oil, cook until fragrant and the onions are translucent about 3 minutes.
3. Add the dried sage and other spices, cook for another 2 minutes. 
4. Add the pumpkin, soy sauce, and alfredo sauce, cook for 5 minutes.
5. Add the broth and cooked pasta, simmer on low heat for 20 minutes. Check and stir periodically. 
6. Finish with the lemon and add salt and pepper to taste. Garnish with parmesan cheese and fresh sage!

Calories

591

Fat (grams)

44.72

Carbs (grams)

35.12

Protein (grams)

16.18

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/2019/10/27/pumpkin-alfredo-black-bean-pasta

Please credit dontmissmyplate.

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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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Sweet Potato Pancakes

Who doesn’t appreciate a good sturdy helping of pancakes for breakfast? Or as a side during brunch? Sweet potatoes make a great addition to the morning starter, giving them a unique twist when the vegetable is in peak season. The pumpkin spice adds a seasonal kick around Thanksgiving, and is the perfect way to use leftover sweet potatoes.

Pancakes, Sweet potato pancakes

Breakfast, Brunch

Yield: 12

Author: Dontmissmyplate

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Sweet Potato Pancakes

Who doesn't love pancakes? They smell amazing and bring so much joy and comfort especially when smothered in syrup and butter. Why not add a twist with sweet potato? With the addition of cinnamon and nutmeg, these pancakes will bring about warm, spicy notes reminiscent of sweet potato pie.

Prep time: 20 MCook time: 15 MTotal time: 35 M

Ingredients:

• 1 1 /2 cups all-purpose flour
• 1 teaspoon vanilla essence
• 1 tablespoon brown sugar
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/3 cup sweet potato (1 large, mashed)
• 1/2 teaspoon salt
• 3 tablespoons butter, melted
• 3 1/2 teaspoons baking powder
• 1 egg
• 1 1/4 cups milk

Instructions:

1. Microwave your potato in microwave-safe container for 10 minutes or boil for 15, then cool, peel, and mash. Set aside.
2. In a large bowl, sift the flour, baking powder, salt. Mix in the sugar and pumpkin spice.
3. Make a well, then add the egg, sweet potato, milk, vanilla, and butter. Mix until just combined and major lumps are gone, but don't overmix.
4. Heat a skillet and add some butter on medium-low. Scoop the batter using a 1/4 cup and cook each pancake for 2 minutes or until bubbles start to from, them flip them over. 
5. Serve hot with syrup, butter, walnuts, and bacon bits! 

Calories

121

Fat (grams)

4.7

Carbs (grams)

16.31

Protein (grams)

3.3

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/2019/11/24/sweet-potato-pancakes

Please credit dontmissmyplate.

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Thanksgiving Breakfast Hash

Breakfast hash is one of the easiest ways to serve up a delicious, robust, savory meal in the morning or for brunch. It is typically a mix of potatoes, vegetables and meat, topped with eggs in a fashion similar to shakshouka. The best part is that you can pretty much add what you want to it. This makes hash a great way to make use of leftovers, especially during the holidays. This one was inspired by what is typically seen on the American Thanksgiving dinner table, incorporating turkey, sweet potato, and cranberries.

Hash, Breakfast hash, Sweet potato Hash, Thanksgiving

Breakfast

American

Yield: 3

Author: Dontmissmyplate

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Thanksgiving Breakfast Hash

For many of those who celebrate Thanksgiving, it's a known that there are typically leftovers. To switch it up once you are ready to eat the next day, why not out together a brunch

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

Ingredients:

• 2 tablespoons garlic, minced
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1/2 cup mix of onions and leeks
• 1/3 cup ground turkey
• 1/3 cup of carrots, chopped
• 1 cup red peppers, chopped
• 1 large sweet potato, chopped
• 1/2 cup Thanksgiving stuffing
• 1 teaspoon tomato paste
• 1 teaspoon cranberry sauce
• 2 cups vegetable broth
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon coriander
• 1/2 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 3 eggs
• 1/4 cup scallions. chopped

Instructions:

1. Preheat oven to 350 F. 
2. On medium heat stovetop, sauté the garlic in butter and olive oil for 2 minutes. Add the onions and leeks, cook for another 2 minutes.
3. Add all the spices and seasoning, cook for 1 minute.
4. Add the sweet potato, cook for 5 minutes. Add a little water to prevent them from burning if necessary. 
5. Add the carrots, peppers, turkey, stuffing, tomato paste, and cranberry sauce. Cook for 2 minutes, stirring regularly. 
6. Pour in the broth, make sure it covers everything in your pan. Sprinkle with scallions. Simmer for 5 minutes.
7. Make a little space and crack in each egg whole without beating. Place the pan in the oven and bake for 25 minutes, check your pan regularly to prevent burning and overcooking your eggs. You can add extra broth if you need to. Serve hot with crispy bread!

Calories

572

Fat (grams)

34.14

Carbs (grams)

39.38

Protein (grams)

27.61

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/2019/11/24/breakfast-hash-thanksgivingseasonal

Please credit dontmissmyplate.

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Chicken in Red Wine (Coq au Vin)

Coq au Vin is probably one of my favourite dishes and one of the first I started making regularly when cooking became a thing for me. It's a delicious, heartwarming meal that will impress almost anyone you make it for!

coq au vin, chicken

French

Yield: 8

Author: Dontmissmyplate

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Coq au Vin

One of the classiest chicken dishes out there, this French staple uses red wine to enhance the inherent sweetness of the poultry, with the bacon adding another element of flavour. You'll love it!

Prep time: 5 MCook time: 55 MTotal time: 60 M

Ingredients:

• 8 chicken thighs, with skin and bone
• 3 bacon strips, chopped 
• 1 cup chicken stock
• 1 sweet white onion, sliced lengthways
• 1 cup frozen pearl onions
• ½ bottle of pinot noir (or good red wine)
• 3 large carrots, cut into diagonal pieces
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon  garlic, minced
• 1 teaspoon cumin
• 2 tablespoons dried thyme 
• 2 sprigs fresh thyme 
• 1 ½ tablespoons olive oil
• 1 packet (4 ounces) cremini mushrooms
• 1 tablespoon soy sauce
• 1 teaspoon lemon juice
• 3 tablespoons butter
• 2 tablespoons flour

Instructions:

1. Cook the bacon until browned in a large pot, remove and set aside.
2. Season chicken with salt, pepper, onion powder, dried thyme, garlic powder, and lemon. Brown in bacon fat on each side and remove from pot. (Try not to over crowd the pot, do this in batches if necessary).
3. Add the minced garlic, cook until fragrant, about 2 minutes. Add the onion, cook until and carrots, cook for an additional 4 minutes.
4. Return the bacon and chicken with the juices to the pot, cook for about 2 minutes.
5. Add the wine, broth, and fresh thyme to the pot.
6. In a 350F oven, cook the chicken in an oven-proof pot or a baking pan covered with foil and bake for about 40 minutes. Remove any herb sticks and return to the stove when done.
7. While the chicken is baking, cook the mushrooms in olive oil, 1 tablespoon butter, cumin, and soy sauce with salt and pepper to taste for about 5 minutes, set aside.
8. Make a roux to thicken the red wine sauce. Do this by melting 2 tablespoons butter and whisking it with the four, then add this to the pot and stir until incorporated. 
9. Add in the pearl onions and mushrooms, season with additional salt and pepper to taste.
10. Serve with mashed sweet potatoes or a side of your choice. Serve the next day for optimum taste!

Calories

559

Fat (grams)

37.25

Carbs (grams)

13.54

Protein (grams)

33.83

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/2019/11/13/coq-au-vin

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Breakfast Enchilladas

Need a quick, delicious breakfast packed with protein? This one is family friendly or for a two, guaranteed to keep you full until lunch. Mexican enchiladas are a great treat to wake up to with a side of chorizo sausage, tortilla chips and queso dip, fresh fruit, and churros! The simple tortillas with a steak, cheese and egg topped with an enchilada sauce are a people pleaser for any time of the day without the eggs.

For the dish pan, use one where you can tightly fit the enchiladas so that they hold together - a 2-quart casserole pan should work fine.

enchilladas, chicken

Breakfast, Brunch

Mexican

Yield: 3

Author: Dontmissmyplate

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Breakfast Enchilladas

A favourite in the world of Mexican cuisine, enchiladas are great because you can stuff them with whatever you while they swim in a delicious tomato-based sauce topped with cheese. What more can you ask for? This recipe stars steak and can be eaten for breakfast for a morning boost.

Prep time: 20 MCook time: 25 MTotal time: 45 M

Ingredients:

• 5 flour tortillas (burrito size)
• 1/2 pound of shaved steak
• 3 tablespoons butter
• 1/2 cup beaten eggs (use 3 eggs)
• 1/2 cup pepper jack cheese
• 1/4 cup sharp cheddar cheese
• 1/4 cup milk
• 1 can mild enchilada sauce
• 1 tablespoon paprika
• 1 teaspoon mustard
• 1/4 cup soy sauce
• 1/8 cup olive oil
• 1 tablespoon black pepper
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne
• 1/2 teaspoon cilantro
• 1 tablespoon garlic powder
• 1/2 cup sweet corn
• Scallions and cilantro for garnish

Instructions:

1. Turn the oven on to 350F. Place the steak in a bowl and mix in soy sauce, olive oil, chili, cayenne, salt, mustard, paprika, cilantro, garlic, and black pepper. Marinate covered in the fridge for at least 15 minutes, take the steak out 5 minutes before cooking.
2. In a hot pan brown the steak with the butter, set aside. 
3. In a medium bowl, add the pepper jack cheese to steak. 
4. In a separate bowl, crack the eggs and whisk in the milk with a little salt and pepper.  Cook over medium-low heat until the eggs scramble, but don't overcook.
5. Add the egg and corn to the steak and cheese mixture, stir until well combined. 
6. In a line closer to one side of the tortilla, spoon about 2 tablespoons or a 1/5th of the mixture down the center each tortilla and roll the burrito. Pack the enchiladas seam side down in a baking pan. 
7. Pour the enchilada sauce on top with the sharp cheddar cheese. Bake for 15 minutes at 350F. Cool slightly and enjoy with avocado and sour cream!

Calories

504

Fat (grams)

34.08

Carbs (grams)

30.8

Protein (grams)

24.1

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/2019/7/20/steak-and-eggs-breakfast-enchilladas

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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.

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Sweet Potato Gnocchi and Coconut Shrimp

I love sweet potato and grew up calling it ‘mbambaira’, typically in boiled form. Boring! Sweet potato is extremely versatile and I understand the superfood much better now. Combine it with flour to make some easy homemade gnocchi. The dumplings can be combined with your choice of sauce and/or protein---in this case, coconut shrimp in a thickened red Thai curry sauce.

gnocchi, coconut, shrimp

Pasta

Italian

Yield: 3

Author: Dontmissmyplate

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Sweet Potato Gnocchi and Coconut Shrimp

Gnocchi is one of the most comforting kinds of pasta out there, and the addition of coconut, shrimp, and red curry paste gives the dish a Thai spin you will love.

Prep time: 35 MCook time: 15 MTotal time: 50 M

Ingredients:

• 3 large sweet potatoes
• 1 cup parmesan cheese, grated
• 1 cup ricotta cheese (drained for 2 hours)
• 2 tablespoon brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 6-8 cups water
• 1/2 lb. large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon minced garlic
• 1 tablespoon red curry paste
• 1 cup coconut milk
• 1 teaspoon cornstarch
• 2 cups chicken stock
• 1 teaspoon salt
• 1 tablespoon black pepper
• 2 tablespoon old bay seasoning
• 1 teaspoon chili powder
• 1 teaspoon fresh sage, chopped
• 1 teaspoon lemon juice

Instructions:

1. Roast the sweet potatoes in the oven at 400F for 20 minutes until softened and fully cooked. Allow to cool, remove the skin, and mash in a medium bowl.
2. Add the ricotta and mix until combined well. Add the parmesan, sugar, cinnamon, nutmeg, and salt. Mash until well incorporated.
3. Add the flour in three parts until a soft dough forms. Roll and knead on a lightly floured surface (add more flour if the dough is too sticky). Cut the dough into three parts and roll into 12-inch/30 cm long pieces the same thickness as your middle finger.
4. Cut into ½ inch/1 cm pieces and press roll with a fork. Place the uncooked gnocchi on a baking trays with parchment paper.
5. Boil the water and add salt to taste. Add the gnocchi in batches and cook for 6 minutes each or until they float to the top, placing the cooked gnocchi back on the parchment paper.
6. Prepare the coconut shrimp. Cook the garlic in the oil and butter until fragrant, about 2 minutes.
7. Add the coconut milk, curry paste, stock, salt, pepper, chili powder, and old bay. Stir in the cornstarch to thicken the sauce. Simmer for about 5 minutes, stirring occasionally.
8. Add the shrimp and cook for 4 minutes until pinkish and no longer translucent. Finish with lemon juice and take the pan off the heat.
9. Combine the gnocchi with the shrimp, serve hot. Garnish with sage and additional parmesan.

Calories

797

Fat (grams)

49.33

Carbs (grams)

57.97

Protein (grams)

35.84

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/2019/2/16/sweet-potato-gnocchi-and-coconut-shrimp

Please credit dontmissmyplate.

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Spicy Ginger Carrot Soup

Soup, glorious soup! It’s one of the most heartwarming meals I especially love during the colder months. I also adore ginger. Carrot and ginger combined make for one of the most delicious soups, and both have several health benefits. The intensity from the ginger, heat from the Ethiopian spice mix berbere (easy to make at home, I linked a recipe below but you can get it in the store), and sweetness from the carrots make for a well-balanced, super tasty soup.

soup, ginger carrot soup, ginger soup, carrot soup

Vegetarian

Yield: 4

Author: Dontmissmyplate

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Spicy Ginger Carrot Soup

Ginger and carrot pair so well together, you have the sweetness from the carrot and the strong flavourful from the ginger. A heartwarming recipe for a rainy or cold day.

Prep time: 10 MCook time: 30 MTotal time: 40 M

Ingredients:

• 1 cup coconut cream
• 1 1/2 cups water
• 1/2 red onion, finely chopped
• 3 garlic cloves, minced
• 1 thyme sprig
• 2 tablespoons butter or coconut oil
• 1 large sweet potato, chopped
• 1 tablespoon ground ginger
• 1 tablespoon fresh ginger, finely minced
• 3 large carrots, chopped
• 1 tablespoon curry powder
• 1 teaspoon pepper
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon lemon juice
• 1 teaspoon fish oil
• 1 tablespoon brown sugar
• 1 tablespoon berbere spice
• 2 cups chicken stock

Instructions:

1. Add the butter/oil to a large pot and cook the onion and garlic until fragrant. Add the spices and sugar, cook for 2 minutes. Do not burn!
2. Add the carrots, sweet potato, water, and stock. Simmer at medium-low heat for 20-25 minutes until the sweet potatoes especially have softened - test with a fork. 
3. Take off the heat and add half the coconut milk, allow to cool. Blend with a hand mixer until smooth.
4. Add remaining coconut milk, lemon juice, and fish oil to finish. Serve hot and garnish with seeds, herbs and coconut cream.

Calories

371

Fat (grams)

29.43

Carbs (grams)

27.41

Protein (grams)

5.18

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/spicy-ginger-carrot-soup

Please credit dontmissmyplate.

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Salmon Egg Skillet

Sometimes you want something light and healthy when you wake up. Salmon, egg, and spinach are all superfoods high in protein, so this skillet is perfect and will get you going, guilt-free! 

Yield: 2-3

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Salmon Egg Skillet

Sometimes you want something salty with a healthy protein when you wake up. Salmon, egg, and spinach are all superfoods, so this skillet is filling enough to get you going for the rest of the day.

Ingredients

• 2 handfuls spinach
• 4 oz. salmon chopped
• 2-3 eggs
• 1/4 cup mushrooms
• 1/2 cup onion
• 1 tsp. garlic
• 1/4 cup almond or coconut milk

Instructions

1. 1. Sauté the onion and garlic.
2. 2. Wilt the spinach. Add the mushrooms and almond milk.
3. 3. Make partings for the eggs then add salmon on the spinach beds. Season how you like! Salt, pepper, chilies, coriander, old bay etc.
4. 4. Put in the oven at 350 F for 15 minutes. Enjoy!

https://www.dontmissmyplate.com/how-to-cook/2019/1/27/salmon-egg-skillet

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