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

Please credit dontmissmyplate.

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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.

Biscuits and Gravy Skillet

Looking for an easy breakfast or brunch solution? This skillet is the answer! It's so satisfying, super easy and guaranteed to please. You don't need to make the biscuits from scratch the beauty of this dish is the fact that you can customize it to your liking and use what you have available.

Ingredients

3 pork sausage patties, finely chopped

4 Pillsbury biscuits

1 teaspoon minced garlic

1 teaspoon cumin

1 teaspoon onion powder

1 teaspoon chili flakes

1/2 teaspoon salt

1 teaspoon black pepper

2 tablespoons vegetable broth

1 cup almond milk

1 tablespoon butter

1 teaspoon parsley

1 teaspoon rosemary

1 tablespoon flour

1 tablespoon Worcester sauce

Instructions:

Step 1

Bake the biscuits according to the package instructions, set aside.

Step 2

Brown the sausage, spices, and garlic in butter, cook for about 4 minutes.

Step 3

Mix in the flour, then gradually add the milk. Simmer for about 2 minutes. Add the broth and extra milk if necessary as the sausage cooks and thickens, stir regularly.

Step 4

Stir in the Worcester sauce, taste and add seasoning if necessary.

Step 5

Place the biscuits on top, scoop some of the gravy on top, then garnish with parsley.

Serve hot, enough for 2-3 people.

Tricolor Vegan Pasta

This dish was inspired by the Tris Signature gnocchi served at Gnoccheria by Luzzo’s in New York City. The plate caught my eye on Instagram where it continues to trend due to the striking colors and love for saucy pasta. This version is on the healthier side with the omission of heavy cream and cheese, but it's still a delightful, quick, and easy meal!

Ingredients

1 1/2 cups tricolor rotini (or whatever pasta you have)

6 tablespoons vegan butter or coconut oil

6 tablespoons flour

3 teaspoons minced garlic

1/2 cup coconut milk

1 1/2 cups vegetable broth

2 cups spinach

1/2 hass avocado

3 teaspoons black pepper

1 1/2 teaspoons salt

1 teaspoon Dijon mustard

3 tablespoons Worchester sauce

3 teaspoons olive oil

1/2 cup tomato ragu

1/2 teaspoon chili flakes

1 teaspoon fresh thyme

1 teaspoon fresh cilantro, chopped

1 tablespoon dried parsley

1 1/2 teaspoons lemon juice

Instructions

Step  1

Cook the pasta according to the packet and drain each portion separately.(Separate the noodles by color before cooking, it will make it easier but is worth it if have the tricolor available. This should equate to a 1/2 cup for each portion).

Step 2

For the vegan alfredo sauce: Melt 2 tablespoons butter and add 1 teaspoon black pepper, 1/2 teaspoon salt, 1 tablespoon Worchester sauce, 1/2 cup broth, the olive oil, lemon juice, and coconut milk, mix until combined.  Whisk in 2 tablespoons flour to thicken the sauce and cook for 2-3 minutes. (Depending on how saucy you like your pasta, add more coconut milk).

Mix in the regular colored pasta and mustard, set aside.

Step 3

For the spinach avocado sauce: Blend the avocado and spinach with a little bit of vegetable broth or water until smooth. 

Melt 2 tablespoons butter and add 1 teaspoon black pepper, 1/2 teaspoon salt, 1 tablespoon Worchester sauce, 1/2 cup broth, the olive oil, lemon juice, blended spinach avocado, and the parsley, fresh thyme, and cilantro. Mix until combined.  Whisk in 2 tablespoons flour to thicken the sauce and cook for 2-3 minutes. (Depending on how saucy you like your pasta, add more vegetable broth).

Mix in the green colored pasta and set aside.

Step 4

For the spicy tomato sauce: Melt 2 tablespoons butter and add 1 teaspoon black pepper, 1/2 teaspoon salt, 1 tablespoon Worchester sauce, 1/2 cup broth, the olive oil, lemon juice, tomato ragu, and the chili flakes, mix until combined. Whisk in 2 tablespoons flour to thicken the sauce and cook for 2-3 minutes. (Depending on how saucy you like your pasta, add more ragu).

Mix in the red colored pasta and set aside.

Note: You can also melt the butter and add the flour to form the roux first, then add the other ingredients.

When ready to serve, heat the portions individually and garnish to your liking. 

Stuffed Malanga Cakes

Potato cakes can be a yummy solution to meal uncertainty, a small plate, or an appetizer option. You can tailor the stuffing for breakfast, use meat, or make it vegetarian. These cakes use the malanga root which is similar to a potato with a uniquely nutty flavor. I stuffed them with mushroom, asparagus, and cheese, and the cakes pair wonderfully with stew or as stand alone bites. You can try them out with one of my fish stew recipes, here.

Potato cakes, Malanga cakes, Malanga

Vegetarian

Yield: 10

Author: Dontmissmyplate

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Stuffed Malanga Cakes

Try something different and pick up some malanga root next time you get some groceries. They are very similar to potatoes with a nutty flavour profile.

Prep time: 20 MCook time: 35 MTotal time: 55 M

Ingredients:

• 1 egg
• 1/3 cup breadcrumbs
• 2 large malanga roots, chopped and cleaned
• 1 teaspoon dried parsley
• 1 teaspoon fresh cilantro, chopped
• 1 1/2 teaspoons salt
• 2 teaspoons black pepper
• 1/2 teaspoon ginger
• 1/4 cup mushrooms, finely chopped
• 1/4 cup asparagus, finely chopped (use the tips if you have them)
• 1 teaspoon garlic
• 1 tablespoon butter
• Cheese strips (of your choice)
• 1/3 cup olive oil

Instructions:

1. Boil the malanga for 20 minutes in salted water or until the roots start to break down and are soft enough to mash, test with a spoon.
2. While the malanga boils, sauté the mushrooms and asparagus in garlic, butter, 1 teaspoon black pepper, 1/2 teaspoon salt, and the cilantro for 3-5 minutes until the vegetables are cooked through, but not overdone. 
3. In a bowl, transfer the malanga and mash. Add the egg, breadcrumbs, 1 tablespoon pepper, ginger, 1 teaspoon salt, and the parsley. Mix until well combined. 
4. Moisten your hands with olive oil, and form circular discs. Prepare two for each cake at your desired size - not too thick, not to thin. Fill one part with a small portion of the vegetables, then top with slices/bits of cheese. 
5. Place the second cake on top and crimp the edges together. Massage the cake into your desired shape, and brush over with a bit of olive oil.
6. In a greased pan, cook the cakes on each side for 4 minutes, or until moderately browned and crispy on top. Try not to overcrowd the pan.
7. Serve hot with chutney or sour cream.

Calories

134

Fat (grams)

10.29

Carbs (grams)

7.92

Protein (grams)

3.33

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/2020/5/10/malanga-potato-cake

Please credit dontmissmyplate.

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Whole-wheat Cornmeal Cereal Pancakes with Jalapeno and Honey

I love corn and cornmeal and grew up eating it in various forms, but never pancakes! Combining whole wheat flour and cornmeal not only adds a gritty dimension to your pancakes but gives you extra benefits like added fiber and vitamins. Adding jalapenos and honey gives them an extra kick and some natural sweetness and both ingredients are known to compliment cornmeal based baked goods such as muffins and bread. Enjoy these mini pancakes in cereal form, inspired by the Tik Tok and Instagram craze.

Ingredients

1 egg

1 cup almond milk

1/2 teaspoon vanilla

2 tablespoons honey

3/4 cups cornmeal

3/4 cups whole wheat flour

Pinch of salt

1/2 teaspoon cinnamon

1 teaspoon baking powder

2 tablespoons jalapenos, minced

2 tablespoons butter

Instructions

Step  1

Whisk the egg, vanilla, and milk in a medium-sized bowl. 

Step 2

Whisk in the honey, then add the cornmeal and whole wheat flour, whisk until there are no lumps. Mix in the baking powder and cinnamon.

Step 3

Heat and grease a non-stick pan, and move your batter to a piping bag (you can also use a plastic or zip lock bag and make a small incision in one of the corner tips.

Step 4

Pipe the batter at your desired size into the pan and while one side is cooking sprinkle the minced jalapeno on top, then turn over when you start to see bubbles do not burn! Set aside and cook your mini pancakes in batches.

Step 5

Once they are all done, toss the pancakes in the melted butter to crisp them up a bit and add some buttery flavor.

Serve hot in a bowl with butter, warm milk, and honey!

Lemon Chicken with Caramelized Onions

I first tried a version of this lemony, onion-packed chicken in Little Senegal in Harlem, and the flavors stuck with me ever since. The combination of tender chicken thighs, tangy lemon, and savory caramelized onions is unforgettable.

This dish works because the chicken is marinated in lemon juice, garlic, and herbs, which not only adds flavor but also keeps it juicy and tender. Searing the chicken first locks in those flavors and gives the skin a lightly crispy texture, while finishing it in the oven ensures it cooks evenly.

Cooking the onions slowly in the same pan caramelizes their natural sugars, creating a rich, tangy pan sauce that coats every piece of chicken. The balance of acidity from the lemon, warmth from the spices, and savoriness from the onions and pan sauce makes it a standout dish.

Serve it over rice or couscous, spooning extra sauce over the top. It’s perfect for weeknight dinners when you want something easy yet flavorful, and impressive enough to serve to guests.

Yield: 2-4

Author: Dontmissmyplate

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Lemon Chicken with Caramelized Onions (Chicken Yassa)

Tender, juicy lemon chicken thighs cooked with caramelized onions, garlic, and aromatic herbs. This Chicken Yassa-inspired dish is easy to make and perfect for a flavorful weeknight dinner or a special meal. Serve with rice or couscous and enjoy every bite of the zesty, savory pan sauce.

Prep time: 15 MinCook time: 45 MinInactive time: 3 HourTotal time: 4 Hour

Cook modePrevent screen from turning off

Ingredients

• 4 chicken thighs (bone-in, skin on)
• 1 large sprig fresh thyme
• 1 tablespoon dried thyme
• 1 ½ tablespoons black pepper
• 1 teaspoon hot dried chili, finely chopped
• 2 teaspoons salt
• 2 tablespoons olive oil
• 2 tablespoons minced garlic
• 5 slices fresh lemon
• 3 tablespoons fresh lemon juice
• ¾ cup vegetable broth (½ + ¼ cup)
• 1 chicken bouillon cube
• 2 large yellow onions, thinly sliced
• 1 tablespoon butter
• 2 bay leaves
• 2 tablespoons Dijon mustard
• Olives (optional to garnish)

Instructions

1. Score chicken and season with 1 tsp salt, 1 tbsp black pepper, dried chili, and minced garlic.
2. Add onions, 1 tbsp olive oil, 4 lemon slices, ¾ of the fresh thyme sprig, ¼ cup broth, Dijon mustard, bay leaves, lemon juice, and dried thyme.
3. Mix well, cover, and refrigerate for at least 2–4 hours or overnight.
4. Heat a large ovenproof pan. Melt butter with 1 tbsp olive oil.
5. Brown chicken thighs along with remaining lemon slices and thyme sprigs, ~4 minutes per side until skin is mostly crispy. Remove chicken and lemons; set aside.
6. Cook onions and any remaining marinade in the pan fat for ~5 minutes until soft and caramelized.
7. Add remaining broth and bouillon cube; simmer 10 minutes. Taste and adjust salt and pepper.
8. Place chicken thighs on top of onions, center a hot pepper if desired. Cover with a lid and simmer 10 minutes.
9. Transfer the pan to a 400°F oven and cook an additional 10 minutes. Baste chicken with onions and pan sauce at least once.
10. Remove bay leaves, lemon slices, and unwanted thyme.
11. Plate hot with couscous or rice. Garnish with fresh lemon slice and olives.

Notes

• Marinating: Overnight gives the deepest flavor, but 2 -4 hours is fine for a quicker meal.
• Spice level: Adjust the chili depending on your heat preference.
• Leftovers: Store chicken and onions separately in the fridge; reheat gently to avoid drying out.

Nutrition Facts

Calories

450

Fat (grams)

34 g

Carbs (grams)

8 g

Fiber (grams)

1 g

Protein (grams)

28 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/2020/5/7/lemon-chicken-onions-yassa

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Eggplant and Fish Stew

Garden egg is another term for eggplant, and they lend themselves well to stews because they absorb like sponges. The traditional Ghanaian ‘garden egg stew’ - what inspired this recipe - uses a white eggplant different the type I have always known (the elongated, purple version). The palm oil adds a unique flavor and reddish colour to the dish, but if you don’t have any babassu or coconut oil should do! That said, with the palm oil, this is a dish you will want to make once in while since it's on the greasy side, but it’s super yummy!

Ingredients

1 cup onion, chopped

1 teaspoon butter

3 large eggplants (chopped and peeled)

1 can diced tomato (15oz)

1/2 jalapeno, chopped

1 teaspoon garlic

1/4 cup palm oil

2 tablespoon fish spice

1 tablespoon lemon juice

1 teaspoon lemongrass

1 tablespoon lemongrass spice

1 tablespoon + 1 teaspoon black pepper

1 tablespoon + 1 teaspoon salt

3 trout fillets or steaks with skin, halved

3 cups broth

2-3 boiled eggs (optional)

Instructions

Step  1

Marinate your fish in 1 teaspoon lemongrass, lemon juice, 1 teaspoon salt, and 1 teaspoon pepper. Put it in the fridge for about half an hour.

Step 2

Heat the butter, onions, jalapeno, and garlic in a large pot, sauté for 3 minutes.

Step 3

Add the can of tomatoes, broth, and palm oil, cook for 5 minutes. 

Step 4

Add the fish, eggplant, fish spice, lemongrass, salt, and black pepper, simmer for about 20 minutes. Top with the boiled eggs and cook for another 2-3 minutes. Careful while cooking not to over stir and break down the fish.

Serve with mealie cobs, rice, plantains, or your starch of choice, enough for 3.

Chipotle's Almost Guacamole

Chipotle recently released its guacamole recipe and many of us are loving it. It's also just in time for Cinco de Mayo, a beloved celebratory day both in America and Mexico in honor of the South American nation's defeat against the French in 1862. For most people, it's a day to enjoy their favorite Mexican foods, and guacamole is one for many of us. Here is to Chipotle's recipe (with three tweaks), enjoy!

What you need 🛒🛒🛒:

1 ripe Hass avocado

1 teaspoon lemon juice

1 tablespoon fresh cilantro, finely chopped

1/8 cup red onion , finely chopped

1/4 jalapeño, seeded and finely chopped

1/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon olive oil

What you do 🍳🍳🍳:

Step  1

Chop the avocado and mix in the lemon juice to delay browning/oxidation.

Step 2

Whisk the finely chopped onion, jalapeno, cilantro, salt, pepper, and olive oil to your desired consistency.

Serve with tortilla chips.

Black Bean & Lentil Bobotie

Think of bobotie as a curried shepherd’s pie with a layer of egg custard instead of potato on top. This rendition of the traditionally South African dish, however, is vegetarian. The recipe usually uses ground beef seasoned with curry powder, chutney, and other fruits and spices. It is still a filling, protein-packed deal and is equally as delicious with the use of black beans, lentils, cheddar cheese, and spices familiar to Mexican cooking such as chili powder, cumin, and chipotle.

What you need 🛒🛒🛒:

1 tablespoon butter

2 tablespoons vegetable oil

1/4 cup red onion, chopped

3 large green onions/scallions, chopped

1/2 jalapeno, finely chopped

1 teaspoon garlic

1 teaspoon chili flakes

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon chipotle

1 teaspoon chili powder

1 teaspoon cilantro (dried or fresh)

1 teaspoon cumin

8oz dry lentils, soaked (half a 16oz packet)

1 can black beans

1 can diced tomato (15oz)

1 tablespoon tomato paste

2 1/2 cups broth

2 slices of bread

6 bay leaves (3 to garnish)

2 eggs

3/4 cup milk

1/4 cup heavy cream

1/2 cup sharp cheddar cheese, shredded

What you do 🍳🍳🍳:

Step  1

Heat the butter and oil. Add the onions, garlic, jalapeno, and chili flakes, sauté for 3 minutes. Add all the spices, cook for another 2 minutes.

Step 2

Soak the bread in some water, set aside.

Step 3

Add the lentils, sweat them out for about 5 minutes until fragrant and they begin to soften. Add the tomatoes and tomato paste, cook for another minute.

Step 4

Add the broth, black beans, and 3 bay leaves, simmer for about  10 minutes.

Step 5

Squeeze the water out of the bread then whisk it into the pot, remove the bay leaves.

Step 6

Pour the mix into an oven-proof pan, sprinkle the cheese on top.

Step 7

Beat the eggs, cream, and milk, season with some salt and pepper. Pour over the bean mix, top with some bay leaves and bake at 350F for 40-45 minutes. (Broil for an additional 5-10 minutes to further brown/cook the egg custard if necessary). 

Serve hot with avocado and sour cream, enough for 4-5.

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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Spicy Orange Shrimp

Even if you aren't much of a citrus lover, you can probably appreciate when it's featured in chocolate, poultry, fish, cake, and pork dishes. Orange chicken is one of the most popular, but you can make some delicious, rich shrimp that will make any dinner fabulous and reminiscent of Friday night take away too.

Ingredients

1/2 pound of shrimp (I already had some precooked)

1 teaspoon ginger

1 1/2 teaspoon old bay

1/4 + 1/4 cups soy sauce (I used Worcester sauce as a substitute)

2 tablespoons garlic

2 teaspoons orange peel, grated

1/4 + 1/4 cups orange juice

1 teaspoon salt

1 teaspoon lemon juice

2 tablespoons black pepper

1 tablespoon butter

1 tablespoon olive oil

1 tablespoon brown sugar

1 teaspoon cornstarch

1 teaspoon chili and garlic seasoning

2 teaspoons sesame oil

1 teaspoon apple cider vinegar

Instructions

Step  1

In a bowl, marinate your shrimp. Whisk 1 tablespoon garlic, 1/4 cup soy sauce, 1/4 cup orange juice, 1 teaspoon orange peel, 1/2 teaspoon salt, vinegar, 1 teaspoon sesame oil, and 1 tablespoon black pepper. Allow the thawed shrimp to marinate in the fridge, covered for 20 minutes (take out the shrimp 10 minutes before cooking). Keep the liquid. 

Step 2

In a pan on medium-high heat, melt the butter and olive oil. Sauté the garlic until fragrant, about a minute. Add the seasoning - 1/2 teaspoon old bay, 1/2 teaspoon salt, 1 tablespoon black pepper, and 1 teaspoon ginger. Sauté for another minute.

Step 3

 Add the shrimp, and cook until they are opaque, about 2 minutes on each side (if you are using precooked shrimp you just want to get the flavour in). Try to avoid overcrowding the pan, don't put the shrimp on top of each other.

Step 4

Add the orange juice, soy sauce, and sugar, cook for 2 minutes. 

Step  5 

Dissolve the cornstarch in some of the remaining marinade liquid, add it to the pan to thicken the sauce. Add 1 teaspoon lemon juice, 1 teaspoon sesame oil, chili garlic seasoning, and 1 teaspoon orange peel. Cook for another 2-3 minutes, stirring to thicken the sauce. 

Serve hot with broccoli and vegetable rice, garnish with sesame seeds if you have them available. Serves 2.

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.

Chicken and Chorizo Spanish Rice

If you enjoy Spanish cuisine and are craving some comfort food, try out this one-pan recipe! It’s a spin on Spanish rice taken to another flavor level with the addition of chorizo sausage and chicken to make it extra filling and delicious, seasoned with paprika, cumin, black pepper, parsley, coriander, onion salt, and garlic.

Ingredients

1 1/2 cups basmati rice

2 chorizo sausages

3-4 cups chicken broth

1/2 cup tomato sauce

1/2 cup Marion’s siracha and lime marinade (mild chili sauce of your choice)

1/4 cup chickpeas

1/4 cup raisins

6- 8 pieces of chicken (breasts, drumsticks, thighs, or a mix of all 3)

1/2 cup onions, chopped

2 tablespoons garlic, finely minced

1 tablespoon butter

2 tablespoon olive oil

2 tablespoons apple cider vinegar

1 tablespoon lemon juice

2 tablespoons black pepper

2 teaspoons cumin

1 teaspoon chipotle seasoning

2 teaspoons coriander

2 tablespoons onion salt

2 tablespoons paprika

2 tablespoons oregano (fresh or dried, I used parsley as an alternative)

Instructions

Step  1

Sauté the onions and garlic in the butter and 1 tablespoon olive oil until flagrant. Add half the spices - 1 tablespoon black pepper, 1 tablespoon onion salt, 1 teaspoon cumin, 1 teaspoon chipotle, 1 tablespoon paprika, and 1 tablespoon oregano. Cook for about 1 minute, do not burn.

Step 2

In a bowl, soak the chicken in the vinegar and lemon. Season with the remaining spices (1 tablespoon black pepper, 1 tablespoon onion salt, 1 teaspoon cumin, 1 tablespoon paprika,  and 1 tablespoon oregano) and olive oil. Set aside.

Step 3

Chop up the chorizo and brown on medium low heat along with the chicken, cook for about 5 minutes. Move to another plate, keep the juices and others bits in the pan.

Step 4

Add the washed and drained rice to the pan and brown, cook for about 3 minutes. Pour in the tomato sauce, chili sauce, raisins, chickpeas, and 3 cups of broth. Simmer for about 5 minutes, then add the chicken and chorizo back in.

Step 5

Simmer with a lid on on low heat for about 25 minutes until there is no more liquid. After about 15 minutes, add the extra cup of water if you think more cooking time will be required for the rice to be fully cooked. Season to taste with salt, pepper, and oregano if necessary.

Serves 4.

Tip: Make sure you use a non-stick, deep pan to avoid spillage and rice getting stuck to the bottom.

Banana Foster

When I finally got to taste this dish in it’s city and restaurant of origin, I was absolutely delighted. Banana foster indulges all the senses, and for a banana lover it is an extremely easy but sophisticated dessert that is guaranteed to please.

Ingredients

2 bananas (not overly ripe)

2/3 light brown sugar

1/2 teaspoon vanilla

3 tablespoons rum (or whiskey)

3 tablespoons butter

1/2 teaspoon cinnamon

Pinch of salt

Instructions

Note: This is not the flambé version so no worries about flames licking you in the face!

Step  1

Melt the butter. Stir in the sugar and mix until it has dissolved. Add the vanilla, cinnamon, salt, and rum.

Step 2

Add the bananas and baste, cooking and pouring over each side for about 2 minutes on medium low heat.

Enjoy hot with vanilla ice cream, serves 2!

Tip: Do not overcook, this will prevent the bananas breaking down and the rum/whiskey sauce caramelizing hardening.

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.

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.