Pumpkin Waffles
The other day I made some no-bake pumpkin energy bites using a lone can of pumpkin in the pantry, and it still left me with some unused pumpkin. If you have some leftover for whatever reason, consider whipping together some breakfast waffles! The smell will scent your kitchen and should fill you up until lunchtime.
Ingredients
1/3 cup pumpkin puree
1/2 cup milk (I used soy)
1 1/2 teaspoons pumpkin spice (or 1/2 teaspoon of cinnamon, ginger, and nutmeg each)
3/4 cup (whole wheat) flour
1/8 cup brown sugar
1 egg
1/4 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 tablespoons melted butter
Instructions
Mix the flour, spices, salt, and baking powder until well combined, make a well in the center.
Whisk the milk, egg, pumpkin, vanilla and sugar, and combine with the dry ingredients until just combined, do not overmix! If too thick, thin slightly with extra milk.
Prepare your waffle maker and pour half the batter for the first waffle.
Serve hot with butter and syrup!
Serves 2, double the recipe if you need to.
Salmon Wellington
Ever buy a family-size salmon fillet and wonder what to do with it? Well, if you happen to have some puff pastry or pie crust handy, why not make a beef wellington, but with salmon! It’s an elegant looking dish that you won’t regret making. The buttery pastry, creamy greens, and seafood flavours combine wonderfully. The best thing about this recipe is that it is easy to make and shouldn’t take you too long!
Ingredients
1 tablespoon butter
1 teaspoon garlic
1 teaspoon pesto
2 tablespoons cream cheese
3 teaspoons parmesan cheese, finely grated
2 handfuls of spinach or mixed greens (remove long stems)
1 large salmon fillet, skin removed
Puff pastry sheet or 1 pie crust
1 egg yolk and 1 teaspoon water
1/2 teaspoon salt
1 teaspoon black pepper
1 tablespoon dill
1 teaspoon old bay
Instructions
Step 1
Sauté the garlic in butter until flagrant on medium low. Add the pesto, cream cheese, and parmesan, mixing after each addition. A thick paste will form. Add in the spinach or mixed greens until wilted and creamy. (If you need to, add a little bit of heavy cream to combine the mixture).
Step 2
Season the salmon with salt, pepper, dill, and old bay. Place in the center of the rolled out pastry.
Step 3
Place the creamed spinach over the salmon fillet in an even layer. Fold the thawed dough over the fillet, cutting excess dough off on the horizontal sides if necessary. Tuck anything left underneath, flip it over, and place on a baking sheet with foil or parchment.
Step 4
Brush the egg wash over the dough, then make crossed scores over the top, careful not to cut too deep!
Step 5
Bake in a 400F oven for about 30-35 minutes, leaving the wellington golden brown and crisp, you can check the internal temperature if you need to (salmon is done at 145F) . Rest the wellington for at least 20 minutes.
Serves 2.
No-Bake Pumpkin Energy Bites
Do you have a lone can of unexpired pumpkin in the pantry? Here is a healthy, customizable way to make use of it - energy bites! These are typically made by combining rolled oats, nut butter, and other ingredients to pack a little punch of fiber and protein. You can add everything from dried nuts to shaved coconut, but the pumpkin and spices will give the bites a taste reminiscent of the fall season and smells.
What you need 🛒🛒🛒:
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon salt
1/4 cup chocolate chips or nuts*
1/3 cup pumpkin puree
2 cups rolled oats
1/3 cup maple syrup
1/4 cup peanut butter
1 teaspoon vanilla
What you do 🍳🍳🍳:
Step 1
Mix the wet ingredients and spices together, fold in the oats and chocolate chips.
Step 2
Cool the mix in the fridge for 30 minutes.
Step 3
Roll 1 teaspoon at a time with both hands. If you need to firm the balls up again before serving cool for another 10 minutes.
*Tip: for moister energy bites as demonstrated in the video , use 1 teaspoon coconut oil and 1 teaspoon chocolate hazelnut and melt together. The chocolate chips or nuts will keep them on the drier side and give you a sturdy bite.
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!
Stuffed Peanut Butter and Black Berry French Toast
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:
- Reduce the berries in the sugar and add the lemon juice.
- 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.
- 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.
- 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).
- In a greased pan, cook each side of the brioche slices for about 5 minutes on medium-low heat - careful not to burn.
- Slice into halves and serve with icing sugar, fresh berries, and syrup.
Calories
530Fat (grams)
24.73Carbs (grams)
52.17Protein (grams)
23.6
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 Alfredo Black Bean Pasta
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:
- Prepare the pasta according to the instructions on the box.
- Sauté the garlic, leeks and onion in butter and oil, cook until fragrant and the onions are translucent about 3 minutes.
- Add the dried sage and other spices, cook for another 2 minutes.
- Add the pumpkin, soy sauce, and alfredo sauce, cook for 5 minutes.
- Add the broth and cooked pasta, simmer on low heat for 20 minutes. Check and stir periodically.
- Finish with the lemon and add salt and pepper to taste. Garnish with parmesan cheese and fresh sage!
Calories
591Fat (grams)
44.72Carbs (grams)
35.12Protein (grams)
16.18
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!
Spicy Peanut, Kale and Sweet Potato Soup
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:
- Prepare your vegetables.
- 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.
- Add the diced tomatoes and tomato paste, cook for another 2 minutes.
- Add the sweet potato, carrots, and soy sauce, cook for 3 minutes.
- Add the coconut milk and 1 cup broth, simmer or 2 minutes, stirring frequently.
- Add the basil and scallions and bring the soup to a boil, about 5 minutes.
- Add the kale a bunch at a time to wilt down (this will create space for the next handful of kale).
- 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.
- 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.
- Garnish with fresh basil and serve hot with some fresh bread if you like!
Calories
353Fat (grams)
18.56Carbs (grams)
43.7Protein (grams)
9.19
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.
Sweet Potato Pancakes
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:
- Microwave your potato in microwave-safe container for 10 minutes or boil for 15, then cool, peel, and mash. Set aside.
- In a large bowl, sift the flour, baking powder, salt. Mix in the sugar and pumpkin spice.
- 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.
- 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.
- Serve hot with syrup, butter, walnuts, and bacon bits!
Calories
121Fat (grams)
4.7Carbs (grams)
16.31Protein (grams)
3.3
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.
Thanksgiving Breakfast Hash
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:
- Preheat oven to 350 F.
- 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.
- Add all the spices and seasoning, cook for 1 minute.
- Add the sweet potato, cook for 5 minutes. Add a little water to prevent them from burning if necessary.
- Add the carrots, peppers, turkey, stuffing, tomato paste, and cranberry sauce. Cook for 2 minutes, stirring regularly.
- Pour in the broth, make sure it covers everything in your pan. Sprinkle with scallions. Simmer for 5 minutes.
- 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
572Fat (grams)
34.14Carbs (grams)
39.38Protein (grams)
27.61
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
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:
- Cook the bacon until browned in a large pot, remove and set aside.
- 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).
- Add the minced garlic, cook until fragrant, about 2 minutes. Add the onion, cook until and carrots, cook for an additional 4 minutes.
- Return the bacon and chicken with the juices to the pot, cook for about 2 minutes.
- Add the wine, broth, and fresh thyme to the pot.
- 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.
- 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.
- 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.
- Add in the pearl onions and mushrooms, season with additional salt and pepper to taste.
- Serve with mashed sweet potatoes or a side of your choice. Serve the next day for optimum taste!
Calories
559Fat (grams)
37.25Carbs (grams)
13.54Protein (grams)
33.83
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.
Breakfast Enchilladas
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:
- 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.
- In a hot pan brown the steak with the butter, set aside.
- In a medium bowl, add the pepper jack cheese to steak.
- 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.
- Add the egg and corn to the steak and cheese mixture, stir until well combined.
- 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.
- 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
504Fat (grams)
34.08Carbs (grams)
30.8Protein (grams)
24.1
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.
Spanish Shrimp (Gambas al Ajillo)
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:
- Heat pan to medium temperature and melt the butter with the olive oil. Add the fresh garlic and cook for 5 minutes.
- 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).
- Sauté the shrimp for 4-5 minutes until it is a pinkish white colour and longer translucent.
- 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).
- Sprinkle with fresh parsley and serve hot with some toasted bread.
Calories
504Fat (grams)
40.39Carbs (grams)
6.83Protein (grams)
24.4