Eggplant and Shiitake Mushroom Lettuce Wraps

These wraps are inspired by two different plates I've enjoyed while eating out, and you may have to! The first, bulgogi lettuce wraps. Bulgogi refers to Korean-style marinated beef or pork strips. The second, shiitake mushroom steam buns. This was a vegetarian option I’ve opted for, but duck would be the likely substitute since the mushrooms were covered in a rich, hoisin sauce. Both make for an incredible bite, so with the addition of eggplant, I have a quick recipe here for you if you need a light lunch or appetizers for your guests.

The shiitake mushrooms add the meaty, umami flavour, while the eggplant adds to the filling and absorbs all the spices and flavour from the sauce. The hoisin sauce, honey, and Worchester tie everything together, and you get a sweet and slightly salty flavour profile familiar in Asian cuisine.

I add a few chilli flakes and fresh jalapeno garnish for a little heat, with the cucumber to help cool everything off and add some crunchy texture.

I hope you enjoy these, they are one of my favourites!

Ingredients

5 ounces shiitake mushrooms

1/2 medium eggplant, sliced lengthwise into thin prices

4 tablespoons butter

2 tablespoon peanut or sesame oil

1/3 cup red onion, sliced lengthwise

1/2 teaspoon salt

1 teaspoon black pepper

1 teaspoon cumin

1/2 teaspoon fenugreek powder

1 teaspoon coriander

1 teaspoon chilli flakes

1 teaspoon paprika

1 tablespoon garlic powder

1 teaspoon dried parsley

1 tablespoon hoisin sauce

1 teaspoon honey

1 teaspoon Worcester sauce

1 tablespoon fresh garlic

1 tablespoon fresh thyme

Fresh parsley, jalapeno and cucumber

Sesame seeds and green onions (optional - to garnish)

1/2 butter lettuce head, washed leaves

Instructions

In a large nonstick saucepan, heat the oil and 2 tablespoons butter until melted. Add the red onion and garlic, saute for about 2-3 minutes until the onion begins to soften over medium-high heat.

Add the spices, salt, pepper, and fresh thyme to coax out the flavours. Cook for another 1-2 minutes until fragrant.

Mix in the eggplant, and cook for about 3-4 minutes until the pieces begin to soften. Add the mushrooms and the rest of the butter, continue to saute until the vegetables. Reduce heat to medium and cook for 5 minutes, stirring frequently.

Mix in the honey, hoisin sauce, and Worchester sauce. Reduce the heat to medium-low, mixing until the sauce thickens and completely coats the mushrooms and eggplant. Cook for about 2-3 minutes, then remove from heat.

Layout your butter lettuce leaves, and scoop 1-2 teaspoons of the mixture into each leaf.

Serve immediate with fresh cucumber, jalapeno, scallions, and sesame seeds!

Baby Potato and Black-Eyed Pea Stew

Who doesn't want a warm stew during the winter months? It’s filling, warms the body, and can be customized to your liking. Whenever I make stew, I there are certain elements I include that make for a flavourful soup or stew, here is the breakdown:

Mirepoix and garlic. These four ingredients are just as critical to any soup or stew as salt and pepper! They add much-needed flavour. Sugars from the onion help them caramelize and add to the umami that makes the dish complete and enhances the stew, along with the garlic, carrots and celery.

Spices and fat. All stews need seasoning beyond salt and pepper for a depth of flavour, intensified by the blooming method of coaxing them out in heated oil or butter. This stew holds a curry profile, making the curry powder, smoked paprika, turmeric, coriander and cumin most important. Optional, but the chilli flakes and pepper sauce add a great punch that makes the stew heartier.

Starch and legumes. I always include one legume or bean and one starch to add some substance and thicken the stew. In this case, of course, it was baby potatoes and black-eyed peas. The potatoes are easy to eat and absorb all the flavour. As for black-eyed peas, they are one of my favourite legumes for a reason!

Tomatoes and cream. These two ingredients add acidity, depth of flavour and creaminess. You can use heavy cream, but I typically use coconut for interesting flavour and because it’s dairy-free.

Ingredients

1 can black-eyed peas, drained

1 1/2 cups small potatoes, boiled and halved

2 tablespoons butter

2 tablespoons olive oil

1 can diced tomatoes

2 tablespoons fresh minced garlic

1/2 yellow onion, diced

2 tablespoons soy sauce

1 tablespoon fenugreek powder

1 tablespoon rice seasoning (optional)

1 tablespoon smoked paprika

Fresh parsley to garnish

1 tablespoon cumin

2 broth sachets

1 tablespoon coriander

1 tablespoon dried parsley

1 teaspoon Italian seasoning

1 tablespoon curry powder

1 teaspoon turmeric

1 teaspoon chili flakes

1/4 cup pepper sauce

2 bay leaves

2 cups water

1 small (5-ounce) can coconut cream

Instructions

In a large pot over medium heat, sauté the garlic and mirepoix in the olive oil and butter for 3 minutes until the vegetables begin to soften.

Add the spices and broth sachets, bloom for 2 minutes, stirring to make sure they don't burn.

Once fragrant, add the tomatoes, stir and cook for 2 minutes. Add the black-eyed peas, cook for another 2 minutes.

Pour in the coconut cream and dried herbs (Italian seasoning and parsley). Simmer for 5 minutes, stirring frequently.

Stir in the pepper sauce, soy sauce, water, and bay leaves. Reduce the heat and put the lid on the pot. Simmer for 20 minutes on low heat and stir frequently. This will thicken the stew and prevent burning at the bottom of the pot.

Remove from heat and season to taste with extra salt, pepper and chilli flakes if you want more heat.

Serve hot with fresh bread and garnish with fresh parsley.

Cauliflower Kedgeree with Farro and Raisins

The funny thing about this dish is that I first head about it on the Netflix show The Crown in Season 4 when Margaret Thatcher was making dinner. The British dish is connected to its colonial past, inspired by an Indian/South Asian dish known as khichuri among other names, which is sometimes served with fried fish.

Typically the dish has curried rice, spices, smoked fish, heavy cream, fresh parsley, herbs, and boiled eggs - sometimes with peas and raisins added in.

Kedgeree is considered a brunch dish more than anything, but I ate mine both for lunch and dinner! It also makes for a great side dish for a table full of guests looking for something savoury.

Since khichuri is rice mixed with lentils, I decided to add in another grain - farro. It has plenty of health benefits, including fibre and protein. I also switched out the regular rice with cauliflower rice to make for a lower-calorie dish - but you can use regular rice if you prefer!

The smoked whitefish adds rich flavourful undertones that compliment the rice and are absorbed by the rice, and the butter and cream make it an undeniable comfort food of sorts.

Once you make it, it will likely become a quick and easy staple in your home, enjoy!

Ingredients

16 ounces frozen cauliflower rice

8 ounces uncooked farro

1/4 large yellow onion, diced

1 tablespoon fresh garlic, minced

2 tablespoons fresh parsley (keep half to garnish)

2 tablespoons rice seasoning (I used Roberston’s Spice for Rice - optional)

1 tablespoon Aromat spice (optional)

1 teaspoon salt

1 tablespoon black pepper

1 tablespoon coriander

1 teaspoon cumin

1/4 cup coconut cream or heavy cream

3 chicken broth sachets

2 tablespoons curry powder

1 teaspoon turmeric

1/4 cup raisins

1/2 lb. smoked white fish

3 tablespoons butter

1 tablespoon peanut oil

3 eggs

Instructions

Place the eggs in a medium pot submerged in water for about 10-12 minutes. Removed from heat and set aside with the lid on top. They should be hard-boiled after that, reduce the time for softer yolks.

In another pot, place the farro grains in boiling water with two sachets of broth. Follow the instructions on the box or boil the farro for about 30-35 minutes until softened and cooked through. Drain the water, set aside.

While the farro is cooking, soak the raisins to rehydrate them - they will go from being dry to plump and juicy.

In a large pan, sauté the chopped onion and garlic in the oil and butter until fragrant, and the onion begins to soften - about 2-3 minutes. Add all the spices and one tablespoon of the parsley. Cook for another minute to coax the flavours out - this is called blooming!

Prepare the cauliflower rice according to the package - you can also grate fresh cauliflower and lightly sauté in olive oil with salt and pepper. Close the pot or pan with a lid and allow the cauliflower rice to steam for about 5 minutes then set aside.

In a large bowl, mix the drained cauliflower rice, farro and raisins. Remove the bones from the smoked fish and break the fillet up into small pieces. Mix those in and save a bit for topping. 

Add in the cream, and simmer the kedgeree for about 10 minutes with the lid on top. To prevent burning the bottom of the pot, add a little bit of water or broth. 

Season to taste and transfer to a serving dish. Garnish with the halved or quartered eggs, fresh parsley and extra smoked whitefish. 

Eat immediately, especially if using cauliflower rice - it’s best when used in the following day or two in a sealed container in the fridge, or frozen.

Tip: If reheating the eggs, make sure you cover them in the microwave, in case they explode. 

Pinto Bean and Chickpea Bessara

Bambara groundnuts or nyimo as I knew them, aren't beans you can easily find in the United States. You can, however, cross chickpeas and pinto beans to get a similar taste. That’s what I did for this heart-warming bean dip.

I grew up eating nyimo, they are some of my favourite bean/nuts, and I had to incorporate them into this bessara-inspired dish.

Popular in Morocco, Egypt, and other parts of North Africa, bessara (a bean dip or soup thinned in the process) is comparable to hummus. Typically fava beans are used,along with the lemon, cumin, olive oil and paprika (I add extra which gave it the orangish-red tone and add a smoky, rich, taste).

If you are looking for a quick, savoury snack and have some fresh bread lying around, this might be it for you!

Ingredients

1 cup dried pinto beans (soaked overnight)

1 cup dried chickpeas (soaked overnight)

2 tablespoons smoked paprika

1 teaspoon cayenne pepper

1 tablespoon fresh garlic

1 teaspoon salt

1 tablespoon black pepper

1 teaspoon coriander

1 teaspoon cumin

1 tablespoon scotch bonnet pepper sauce or hot sauce

1/4 cup lemon juice

1/2 cup olive oil

1/4 cup water

Fresh parsley or basil

Chilli flakes

Peanut oil

Instructions

Cook the beans. Bring the pinto and chickpeas to a boil completely submerged in salty water in a large pot, then reduce to a simmer until softened and fully cooked, about 1-2 hours. Drain.

In a blender or food processor, add the cooked beans, olive oil, lemon juice, fresh garlic, salt, pepper, spices, water, and the hot sauce. Puree until a smooth consistency has formed. You can make it more like a soup with extra liquid if you prefer, but a smooth dip with a few chunks is what I did here.

Plate your dip, and garnish with extra paprika, chilli flakes, fresh herbs, peanut oil or olive oil. Add salt and pepper to taste. Serve with fresh baguette or brioche.

Creamy Coconut Spinach and Artichoke Bake

I love artichoke dip, and spinach dip, and crab dip. When I've ordered an appetizer or snack at the bar, I used to wonder why can't I take this home?

I also love casseroles, which I think many of you would agree is a winter essential, especially come dinner time! This recipe combines the two concepts in a creamy, indulgent bake - probably slightly less fatty than the restaurant version.

What should you eat it with? How about some fresh, toasted, buttery garlic bread? Or a juicy salmon filet with some rice and potatoes on the side? It's delicious either way, hope you enjoy!

Ingredients

2 bags baby spinach

1/4 cup water

1 small can coconut cream

1/3 package (8-ounce) Greek yoghurt cream cheese

1 teaspoon salt

1 tablespoon course black pepper

2 tablespoons butter

2 tablespoons olive oil

2 tablespoons fresh garlic, minced

1 tablespoon garlic powder

1 cup + 2 tablespoons sour cream

1/4 cup parmesan cheese, grated

1/3 cup Bran flakes (pulsed) or breadcrumbs

1 small onion, diced

2 scallions, diced

1 1/2 cans artichokes in brine

1 tablespoon fenugreek powder

1 tablespoon Italian seasoning

1 teaspoon coriander

1 broth sachet

Instructions

Steam your spinach. Pour the water into a large pot with a little salt.

Add the leaves to the pot, and allow the water to start boiling. Close the lid and steam for about 4-5 minutes until the spinach is a bit wilted. Drain by pressing the spinach into a colander, set aside.

In a large skillet, melt the butter with the olive oil. Add the fresh garlic, onion, scallions, broth mix, spices, salt and pepper. Sauté for about 3-4 minutes.

Add the Greek yoghurt cream cheese, sour cream, coconut cream, parmesan cheese, cook for about 2 minutes. Stir in the artichokes and spinach, cook for another 2 minutes.

Add the creamy mixture into a baking dish. Evenly sprinkle the pulsed Bran flakes or breadcrumbs over the mixture, then bake for 25 minutes at 350F.

Serve piping hot side with fish filets or fresh bread!

Mushroom, Broccoli and Cauliflower Stirfry

Mushrooms are a fantastic addition to any meal. They are rich in umami, full of flavor, and perfect for plant-based eaters or anyone looking for a veggie-forward dish. Shiitake mushrooms, in particular, have a meaty texture and deep, savory taste that makes them a satisfying stand-in for meat in stir-fries or other dishes.

Stir-fries are one of my favorite weeknight go-tos because they’re quick, versatile, and packed with color, texture, and nutrients. You can swap in whatever vegetables you have on hand, experiment with different spices or sauces, and easily adjust portions for one or a crowd. The high heat and short cooking time help the veggies stay tender-crisp while locking in flavor and nutrients — no mushy broccoli or cauliflower here!

This recipe combines shiitake mushrooms, broccoli, and cauliflower with fresh garlic, ginger, and a punchy blend of spices for a simple yet satisfying dish. It’s light enough to serve as a side, but toss it with egg noodles, rice, or even quinoa for a more filling, main-dish meal.

A few practical tips: if you have a wok, it’s perfect for this recipe, but a large non-stick skillet works just as well. Be careful not to overcrowd the pan — cooking in batches ensures the vegetables sear instead of steam, keeping them vibrant and full of texture.

For even more variety, you can swap in other vegetables like snap peas, bell peppers, or bok choy. Try experimenting with sauces — a touch of hoisin, teriyaki, or sesame oil can completely change the flavor profile while keeping it quick and simple.

If you love mushrooms, check out some other favorite recipes:

– Mushroom Stroganoff
– Cheesy Mushroom Galette with Ricotta and Gruyere
– Red Wine Cream Sauce with Rigatoni Pasta and Shiitake Mushrooms

This stir-fry is a great reminder that plant-based meals can be fast, easy, and full of flavor, proving that weeknight dinners don’t have to be boring or complicated.

Yield: 4

Author: Dontmissmyplate

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Mushroom, Broccoli and Cauliflower Stirfry

A quick, vibrant vegetable stir-fry featuring shiitake mushrooms, broccoli, and cauliflower, tossed in a savory soy-ginger sauce with bold spices. Serve it hot on its own for a light meal, or add egg noodles for a heartier, plant-forward dinner.

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

Cook modePrevent screen from turning off

Ingredients

Vegetables:

• 2 cups shiitake mushrooms, sliced
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1/2 large shallot, minced
• 1/3 cup green onions, chopped

Sauce and Seasonings:

• 2 tbsp soy sauce
• 2 tbsp cooking wine
• 1 tbsp steak and chops seasoning
• 1 tsp salt
• 1 tbsp black pepper
• 1 tbsp coriander
• 1 tsp red chili flakes
• 1 tsp fenugreek powder
• 1 tbsp rice vinegar

Oils and Extras:

• 3 tbsp butter (or plant-based alternative)
• 2 tbsp olive oil
• 1 tbsp fresh ginger, grated
• 2 tbsp fresh garlic, minced
• 1/2 cup egg noodles (optional)
• 1 tsp black sesame seeds (optional garnish)

Instructions

1. Heat butter and olive oil in a large skillet or wok. Add spices, salt, and pepper; sauté 2–3 minutes until fragrant.
2. Add mushrooms, broccoli, cauliflower, and shallot. Cook 5–6 minutes, stirring occasionally, until vegetables start to soften.
3. Deglaze with soy sauce, cooking wine, and rice vinegar; cook another 2 minutes.
4. Add ginger and garlic; sauté 2 more minutes.
5. Taste and adjust seasoning with extra salt, pepper, or chili flakes if needed.
6. Serve hot, either as-is or tossed with cooked egg noodles. Sprinkle with black sesame seeds if desired.

Notes

• Meat-free / plant-based: This dish is naturally vegetarian/vegan — omit butter and use plant-based oil or margarine.
• Extra veggies: Add snap peas, bell peppers, or bok choy for variety.
• Faster cooking: Slice mushrooms thinner and pre-cut veggies to reduce cook time by a few minutes.
• Heartier meal: Serve over noodles, rice, or quinoa.

Nutrition Facts

Fat (grams)

16 g

Carbs (grams)

15 g

Fiber (grams)

5 g

Sugar (grams)

4 g

Protein (grams)

7 g

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

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Corn Pudding

I love corn. I love the texture, the subtle sweetness, and most of all, the fact that you can use it for sweet or savoury dishes. Corn pudding - commonly served as a Thanksgiving side dish - is a combination of both! Think cornbread meets custard. That speaks to the consistency and the taste, thanks to the mix of eggs, milk, and of course, corn!

It's considered a staple in the rural American South.

Cornbread is what I'm more familiar with when it comes to corn-based sides, but that's mostly because in Zimbabwe we have something very similar called chimodo which I have a recipe for, here.

Corn pudding is a great alternative side for the holidays, with sweet undertones and not so potent flavour that it will overpower the main dishes. Think of it like extra moist, rich, and delicious cornbread.

The recipe is a super easy, tasty addition to the table, and certainly, an ultimate comfort food making it a fitting for the holidays.

Ingredients

1 can sweet corn kernels (15.25 ounces)

1 1/2 cans creamed corn (14.75 ounces)

5 eggs

Pinch of salt

1/4 teaspoon chipotle

1/4 teaspoon black pepper

1/4 cup white sugar

1/3 cup butter, melted

1/4 cup yellow stone ground cornmeal

4 tablespoons cornstarch

1/2 cup milk or cream

Instructions

In a large bowl, whisk the eggs. Add the milk, butter, sugar, salt, pepper, and chipotle, whisk again until well mixed.

Whisk in the cornstarch, and try to make sure most of the large lumps dissolve.

Add the corn kernels, cornmeal, and creamed corn, stir until well incorporated.

Transfer to a small glass baking dish (lightly sprayed with cooking oil), then bake at 400F for 50 minutes to an hour until set.

Remove from the oven and allow to cool but serve warm! The pudding's consistency should be like a thick custard.

Braised Oxtail with Sweet Potato Mash and Green Bean Casserole

Oxtail is a delicacy and beloved dish in my eyes. That's because growing up my mother made the most delectable, slow-cooked braised oxtail you'll ever taste. A lot of people associate oxtail stew with the Caribbean, however, it's enjoyed in parts of Africa as well and, Zimbabwe is no exception. It should be reserved for special occasions as the meat around the bones is high in fat content, but you won’t regret it!

The oxtail bones can be marinated, or not, then lightly fried to brown the meat before adding it to a pressure cooker or roasting pot with vegetables and broth for a few hours i.e. braising. The result? A juicy, succulent, flavourful fall-off-the-bone short rib like dish in a very rich stew you can even eat separately with some fresh bread.

Why now? The holidays call for hearty, comforting dishes, and this oxtail main is the epitome and will not disappoint the table. It's also a great alternative to roast turkey for those who want to venture out!

What sides to pair it with? That can remain classic, I used green beans and sweet potato. I add some garlic to the mashed potatoes for some extra flavour and made caramelized onions for the green bean casserole.

I stewed in cream of mushroom soup but didn't want to use the out-of-a-box fried onions to top the beans as per the traditional recipe. It seems a fresh onion is a better option!

What about the texture? That's where some bread crumbs can come in, but it's up to you!

Ingredients

Oxtail:

4-8 oxtail bones

1/4 cup scallions, chopped

3 tablespoons fresh garlic, minced

1/2 yellow onion, diced

1 jalapeno, diced

1/2 large shallot, diced

2 large heirloom tomatoes

2 tablespoons tomato paste

Fresh thyme sprigs

4 tablespoons Royco Usavi mix (optional)

3 beef bouillon cubes

3 cups warm water

3 tablespoons steak seasoning or equal mix salt and coarsely ground pepper

1/4 cup soy sauce

1/4 cup cooking wine

1/4 cup olive oil

3 tablespoons vegetable oil

Mashed sweet potato:

2 large sweet potatoes

2 tablespoons garlic, minced

1/2 teaspoon salt

1 teaspoon coarsely ground black pepper

2 tablespoons garlic powder

2 tablespoons butter

1/4 cup milk or cream

Green bean casserole:

1 small bag French green beans

2 tablespoons garlic powder

1 can cream of mushroom soup

1/2 teaspoon salt

1 teaspoon black pepper

1 teaspoon brown sugar

1/3 cup milk

1/4 cup bread crumbs

2 tablespoons Habanero cheese, grated

1/4 of a large yellow onion

2 tablespoons butter

Instructions:

Prepare the oxtail. Cut off as much of the extra, visible fat that you can. Marinate the bones in the soy sauce, cooking wine, steak seasoning, fresh thyme, 2 tablespoons Royco seasoning, 1 tablespoon garlic, and olive oil. Cover with cling wrap and set in the fridge for about 3 hours.

In a large saucepan or skillet, heat the vegetable oil on medium-high. Brown the oxtail for 5 minutes, then add the scallions and 2 tablespoon garlic. Saute for another 3 minutes.

Transfer the oxtail to a roasting pot. Toss the diced jalapeno, onion, and shallot in the same saucepan with 1 tablespoon of Royco. Spoon over the oxtail.

Add the tomato paste, grate one tomato in and dice the other, over the oxtail.

In a small bowl, crush and dissolve the bouillon cubes in warm water, then pour into the pot. Add extra steak seasoning and 1 tablespoon of Royco, then mix well.

Remove any large thyme stems. Place in a 350F oven with the lid on for 4 hours, or until the broth has thickened and the meat easily comes off the bone.

Prepare the mashed potatoes. Boil the sweet potatoes until softened, about 15 minutes. Remove the skin and transfer to a bowl. Mash with a potato masher, then add the butter, salt and pepper, garlic powder, fresh garlic, and milk/cream. Mix until well incorporated, season to taste.

When the oxtail has about an hour left, blanch the green beans. Boil a pot of water (enough to cover the beans) then add the beans and cook until the outside is a bit softened, about 3-5 minutes. You want them to have a bit of crunch. Quickly dunk in cold water to stop the cooking, drain and set aside.

Chop the onion lengthwise, the add to a nonstick pan with the butter. Season with the salt and pepper, sweat them out for about 3-4 minutes.

Deglaze the pan with the soy sauce and add brown sugar. Reduce the heat and stir until the onions begin to caramelize, set aside.

In a small baking dish, add the drained beans, mushroom cream soup, salt, pepper, garlic powder, and milk.

Sprinkle the bread crumbs and grated cheese on top. Bake at 350F for about 25-30 minutes. Remove from heat and top with the caramelized onions.

Serve the oxtail hot atop the mashed potatoes with the green bean casserole on the side.

Tip: The oxtail will taste better in the two days after as the flavours will meld together and intensify, consider making it the day before serving!

Spaghetti Squash Shakshuka

This is a great dish for any time of the day - breakfast, lunch or dinner. It also lends itself to utilizing leftovers from all the upcoming holiday dishes.

I used spaghetti squash not only because it can be both a vessel and have its insides used as part of the main dish, but because it can absorb flavours so well.

The vegetable is related to zucchinis, pumpkins and other gourds. Why spaghetti? The texture is similar to spaghetti pasta and ideal for this season.

As for shakshuka, I've always been a fan. A medley of tomatoes, peppers and spices with eggs baked in, it makes for a light and flavorful dish usually served warn, toasted crostinis. It's a pretty ancient dish that has lived on for a reason!

Ingredients

2-3 eggs

1 (14-ounce) can diced tomatoes

1/2 teaspoon salt

1 tablespoon black pepper

2 tablespoons chili powder

2 tablespoons paprika

2 tablespoons stone ground mustard

1 teaspoon coriander

1 tablespoon cumin

1 teaspoon chili flakes

1 teaspoon fenugreek powder

1/3 cup habanero cheese

1/3 cup mirepoix (equal parts diced onion, carrots and celery)

2 tablespoons fresh garlic, minced

2 tablespoons tomato sauce

1 tablespoon fresh thyme

1./2 large orange pepper, diced

2 tablespoons parmesan cheese, grated

2 tablespoons butter

2 tablespoons olive oil + extra to drizzle over squash

1 teaspoon steak seasoning

1 teaspoon dried parsley

1 spaghetti squash

Instructions

Cook your spaghetti squash. Cut it in half and remove the seeds with a spoon. Drizzle with olive oil rub, rub over the flesh, and season with the steak seasoning and dried parsley.

Bake in the oven for 45 minutes at 400F or until you can easily fork the flesh away.

In a saucepan, cook the spices in the olive oil and butter for about a minute. Add the mirepoix, and sauté for another 3 minutes until the mix begins to soften. Add the peppers and continue to sauté for another 2 minutes.

Stir in the mustard, tomatoes, and tomato sauce. Reduce the heat and simmer for about 5 minutes - add a little water or broth if necessary.

Remove the spaghetti squash insides and mix them in a small bowl with the habanero, thyme, and parmesan. Spoon the mixture back into the empty squash, then spoon the tomatoes on top.

Use the back of a spoon to make way for an egg, then crack open into the nest - you can add 1-2. Sprinkle with extra parsley and parmesan cheese to garnish, then bake at 400F for 20 minutes and the eggs are cooked through.

Serve hot with crostini and feta.

Shiitake Mushrooms and Cranberry Sauce with Creamy Polenta

The end of the year marks cranberry season in the U.S., and I'm here for it! The great thing about this fruit is its versatility, as well as its health benefits (I'm talking anti-inflammatory and rich in antioxidants to name only two). You can use cranberries in both savoury or sweet dishes. Their inherent sweetness and tartness can help balance your flavours.

When the weather is bitterly cold, I crave creamy, hot meals, and polenta does it for me. It should, however, be paired with a hot, saucy stew. Last time I made polenta, I made mushroom bourguignon, which is a stew of French origin where typically beef is braised in red wine and cooked with onions, carrots, pearl onions, bacon and mushrooms. My vegetarian version was delicious, I was inspired by that and the upcoming Thanksgiving family feasting period to make something similar.

I decided to use cranberry sauce as my ‘red wine’ or sauce to stew the mushrooms. This makes for a rich and seasonal entrée that goes wonderfully with a creamy starch - be it polenta or even mashed potatoes.

You can use any type of mushrooms, but shiitake mushrooms have a strong, earthy, rich, meaty taste, giving them the umami that will make your dish more flavourful.

I also infused the cranberry sauce with fresh thyme to give in an additional layer when folding it into the sautéed mushrooms.

Ingredients

Cranberry sauce:

6 ounces fresh cranberries

2 tablespoons dried cranberries

1/2 cup orange juice

1/2 cup white sugar

Fresh thyme sprigs

Mushrooms:

1 tablespoon fresh thyme

1 tablespoon garlic, minced

1/3 cup scallions, chopped

1 cup shitake mushrooms

1/2 teaspoon salt

1 tablespoon black pepper

1 teaspoon cumin

1 teaspoon coriander

1 tablespoon chili powder

1 tablespoon paprika

1 teaspoon fenugreek

2 tablespoons soy sauce

2 tablespoons cooking wine

2 tablespoons butter

2 tablespoon olive oil

1/4 cup fresh cranberries

1 cup vegetable broth

Polenta:

Instant polenta

2 tablespoons butter

4 1/2 cups broth

1/4 cup cream

Bean spouts

Instructions

Prepare the cranberry sauce. Dissolve the sugar in the orange juice in a small pot over low heat. Wash and strain the cranberries, then add them to the pot along with a few thyme sprigs. Boil on medium-low heat for 10 minutes, stirring occasionally until the mixture begins to thicken and the cranberries are mostly broken down. Remove the thyme and set aside.

For the mushrooms, on medium-low heat, sauté the salt, pepper, fresh thyme, and all the spices in the butter and olive oil in a large nonstick saucepan for about 1 minute, take care not to burn!

Add the garlic and onion, cook for another 2-3 minutes until the onions begin to soften. Mix in the mushrooms and cook for another 4-5 minutes. Deglaze the pan around the mushrooms with the soy sauce and the cooking wine, cook for another minute.

Pour the cranberry sauce into the saucepan, mix to incorporate, and cook for about a minute. Add the broth, dried cranberries, and a few extra fresh cranberries. Simmer for about 5 minutes, then remove from heat, Make sure there is enough liquid for the sauce, if not, add some extra broth and mix to thicken.

Prepare the polenta as directed on the package - boil the broth, add the dried polenta in a steady stream and whisk for 2-3 minutes. Add the butter and cream to make it extra creamy.

Serve the polenta and braised mushrooms hot with the bean sprouts tossed in olive oil and thyme.

One Potato, Two Potato Au Gratin

The holidays. No matter where you are in the world if you're fortunate enough these times involve heavy eating and merry times with family. Both Thanksgiving and Christmas are coming up, and one question that comes up in many households is what sides should we serve?

Potatoes nearly always feature on the table in one way or the other. My preference is for sweet potatoes for health reasons, but white or more specifically russet potatoes taste great and have their own unique flare.

I decided to combine both in this easy, flavourful au gratin potato dish. Au gratin is a French technique consisting of a creamy sauce usually made with eggs, milk, butter and cheese, poured over sliced potatoes, sometimes topped with breadcrumbs. How does this differ from scalloped potatoes? Au gratin potatoes don't have to be as thinly sliced and always include grated cheese.

In this case, I omit the breadcrumbs and didn't add any eggs. I also used coconut milk and made sure the roux-based sauce was well-seasoned. If you overlook that step you can end up with a pretty bland side!

If you make this for the table during the holidays, tag me on Facebook or Instagram to let me know! I’d love to see it. Happy cooking! 🦃

Ingredients

1 large russet potato

1 large sweet potato

3 tablespoons flour

1 cup coconut milk, warm

1 cup vegetable broth, warm

3 tablespoons butter

1 teaspoon salt

2 tablespoons black pepper

1 teaspoon lemon juice

1 tablespoon Royco Usavi mix or equal parts cumin, coriander, and fenugreek powder

1/2 cup scallions, chopped

1 teaspoon garlic powder

1 tablespoon Italian seasoning

1/2 cup parmesan cheese + extra for topping

1/4 cup pepper jack or gruyere cheese + extra for topping

1/4 cup olive oil

1 tablespoon garlic, minced

Fresh or dried parsley

Instructions

Peel both potatoes and wash. Slice into thin, circular pieces (not too thin so they don't fall apart).

Season with 1/2 teaspoon salt, 1 tablespoon pepper, Italian seasoning, olive oil, and garlic powder.

In a non-stick pan, heat the butter. Add the chopped scallions and garlic and sauté for 2-3 minutes.

Whisk in the flour until fully incorporated. Add the coconut milk, salt, pepper, and Royco Usavi spice blend.

Add the broth and whisk until thickened. Taste and add more salt and pepper if necessary.

Add the parmesan and pepper jack cheese, mixing until smooth. Allow the sauce to simmer for about 5 minutes.

Spray a cast iron skillet with cooking oil, then spoon some of the sauce into the pan.

Lay the potatoes in a spiraled, circular pattern. After every two layers, spoon more sauce over the potatoes.

Sprinkle some additional cheese over the potatoes. Bake for 20 minutes at 400F.

Remove from heat and garnish with parsley.

Tomato and Pumpkin Bisque with Grilled Cheese

There is nothing like a warm bowl of soup as the weather chills. This used to be one of my favourite dinner time meals - rich and flavorful with a crust of bread and cheese. It is heart-warming and so satisfying!

I made this quick and simple for you to follow with a seasonal addition - pumpkin! Pumpkin and tomato melody quite nicely with one another, so I’m sure you’ll enjoy it.

You can use roasted tomatoes, diced tomatoes or tomato sauce from a can, it’s up to you and what’s available in your kitchen. The same goes for the pumpkin. Whole fruits and vegetables will, of course, require a few extra steps to prepare.

You can make this in one sitting, but I encourage you to make the soup the day free to get more depth of flavour. I cooked mine and left it overnight, then made the cheese sandwich.

You can add other elements to the sandwich, like pesto to sundried tomatoes like what I did. I would recommend using at least two different types of cheese for some extra dimension, and these can be plant-based.

I also used palm oil instead of butter to add some additional richness to the soup.

If you are familiar with my recipes, you'll know I’m a big advocate for using multiple spices to get the right flavours. Salt and pepper are great, but not enough! This blend will give you a grade-A tomato and pumpkin bisque, don't be intimidated by the amount.

Ingredients

Soup:

1 (28-ounce) can tomato sauce

1 cup pumpkin puree

1/2 can coconut milk

1/4 cup tomato paste

4 tablespoons palm oil or plant-based butter

1 teaspoon salt

1 tablespoon black pepper

1 tablespoon chili powder

1 teaspoon cayenne

1 tablespoon Royco Usavi (optional)

2 vegetable broth bouillons

2-3 cups water

2 tablespoons garlic, minced

1/3 cup mirepoix (onion, carrots and celery)

1 tablespoon chipotle powder

1 teaspoon curry powder

1 teaspoon cumin

1 tablespoon cinnamon

1 tablespoon paprika

1 tablespoon dried basil or Italian seasoning

1/4 cup cooking wine

2 tablespoons soy sauce

1 tablespoon dried parsely

Grilled cheese:

1/2 baguette or several bread slices of choice

Herbed butter

Pesto

Garlic powder, salt and black pepper

Sun-dried tomatoes

Habanero cheese

Pepper Jack cheese

Instructions

In a large pot, add all the spices, salt, pepper and cook in the palm oil/butter and mix for about 2 minutes. Add the pumpkin puree and tomato sauce, cook for about 5 minutes. Transfer to a bowl.

In the same pot, saute the garlic, mirepoix, parsley, bouillon cubes, and tomato paste, cook for 3 minutes.

Add the pumpkin and tomato back into the pot, with the water, cooking wine, soy sauce, and 1/2 the coconut milk. Reduce heat, simmer for 40 minutes with the lid on. Stir occasionally to prevent the soup sticking to the bottom of the pot.

While the soup cooks, prepare the grilled cheese. Cut two slices for each sandwich, and butter both sides of each piece.

Spray an iron-cast skillet with cooking spray (you can add a little bit of olive oil if you like).

Smear all the slices with the herbed butter.

Slice the cheeses very thinly (careful not to cut yourself!) and lay the pieces on one piece of each sandwich. Place some sundried tomatoes, garlic powder, and pepper on top.

On the other slice of the sandwich, smear with pesto then assemble the sandwiches.

On medium-low heat, place each sandwich in the skillet. Cook for about 3 minutes, or until slightly toasted, and the cheese has melted.

Stir in the remaining coconut milk and lemon juice into the cooked soup as the final step. Simmer for another 5 minutes then remove from the stovetop.

Slice the sandwiches in half and serves with your hot soup.

Fish Tacos with Acorn Squash and Brussels Sprouts

Who doesn’t love tacos? Taco Tuesday is a huge thing in my household, and one of my favourite tacos are fish tacos. I don’t mean a bit bits of pieces coated in breadcrumbs, I’m talking a whole grilled or pan-seared fillet. This ensures you get a good dose of protein and makes the fish the star of the show along with anyother sauces you serve the tacos with. This is the second in a set of meals using MSC Bluefish certified hake. I got the fillets from Walmart in the frozen seafood section, but it’s wild-caught and sustainably fished. I made a recipe with the recipe fillet, here.

If you’re a conscious eater like myself and want to make the best decisions for your body and the environment, check out this shopper’s guide and check out my Instagram page!  

I wanted to make these seasonal and so used fall vegetables to serve as a side along with the tacos or incorporate them into the taco as your plate.

Brussels sprouts are filling, delicious and nutritious and were my first choice for greens to add to the tacos. Make sure when you are preparing them that you cut them sprouts into quarters, this will make them easier to eat and help prevent breaking down the tacos.

As for the gourd, I used acorn squash because I like the mild taste to help focus on the fish and the shape, but you can use butternut squash diced into bite-sized pieces. 

Is hope you enjoy these fall inspired tacos.

Ingredients

3 full hake fillets, thawed

2 tablespoon fish spice

1/2 teaspoon salt

1 tablespoon black pepper

1 tablespoon lemon or lime juice

2 tablespoons + 1/4 cup olive oil

1 teaspoon dried parsley

1 teaspoon Italian seasoning

1 tablespoon garlic powder

Cooking spray

Fall vegetables:

1 small acorn squash

1/4 cup dried cranberries

1 cup brussels sprouts

1 teaspoon salt

1 tablespoon black pepper

1 teaspoon fenugreek powder

1 teaspoon cumin

1 tablespoon garlic powder

1 teaspoon cinnamon

2 tablespoons cooking wine

2 tablespoons soy sauce

1/4 cup sweet potato nectar (or natural sweetener)

Herbed garlic butter sauce:

2 tablespoons fresh dill

2 tablespoons fresh cilantro

2 tablespoons butter

1/2 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

Flour tacos

Instructions

Season your thawed fish fillets. Pat them dry with paper towels first, especially the skin to make sure you get a crispy texture when you fry them. Brush or drizzle with 2 tablespoons of olive oil and lemon juice on both sides of the fish.

In a small bowl mix your spices and season all the fillets evenly. You can rub on the blend with your hands.

While your fish soaks in the flavours, prepare your vegetables. Slice the acorn squash in half, and remove the seeds and fibres. Slice into 1 inches pieces.

Slice and quarter the Brussels sprouts, add both vegetables to a large bowl. Add all the seasoning, cranberries, soy sauce, cooking wine, sweet potato nectar and olive oil. Mix until everything is evenly coated.

Place the veggies on a baking sheet with parchment paper (cover entirely to prevent burning from the running juices). Bake at 400F for about 30 minutes, carefully turning over the pieces every 10 minutes until the acorn squash has softened and the Brussels sprouts are cooked through.

Heat the 1/4 cup olive oil and fry the hake fillets skin down for about 5 minutes. Flip over carefully and cook until the fish is opaque and white, with crispy skin, about 3 minutes. Remove the fillets from the pan, set aside.

Add the butter, salt, pepper, and chopped herbs to the pan to make your sauce with all the remaining bits and juices from the fish. Stir until everything is well mixed, set aside.

Char your flour tacos for about 15 seconds on each side Directly on the stovetop.

Assemble your tacos! Place the fish fillets and vegetable on top of your tacos and brush the hake with the butter sauce. Serve with fresh cilantro, remoulade sauce, feta, avocado and corn!

Seared Hake with Mofongo Irio (Mashed Plantains with Corn & Peas)

There's nothing like a crispy piece of fish, especially when it’s wild-caught. I was inspired to put this together by MSC Bluefish, a non-profit organization that seeks to protect the oceans by advocating for sustainable fishing practices and educating people on the importance of conscious consumption in a world where our food choices have a huge impact on the environment and food security.

To learn more visit their website, and download their new guide to help out when you are shopping! https://www.msc.org/en-us/what-you-can-do/blue-fish-guide

I got my hake fillets at Walmart, but you can find MSC Bluefish labelled products at several grocery stories - tinned, fresh, frozen, in a wide price range that can accommodate your budget.

I love hake, it’s a tasty but mild fish you can pair with almost anything. With the skin on, you can get some great flavours.

I paired the fish with a fusion side dish. One dish is considered Puerto Rican, the other Kenyan. If you're a stickler for traditional meals, this isn’t for you! Experimenting in the kitchen and trying new things can teach you a lot and greatly improves your cooking skills and overall knowledge. This worked out, so I wanted to share the recipe!

Mofongo is fried plantain mashed with garlic, salt and olive oil to be formed into a ball used to eat. Typically you add bacon bits or pork rinds crushed in with a pestle and mortar. I tried it for the first time in New York at a Cuban restaurant with shrimp, and it was delicious! It's origins link back to fufu which was brought by Africans to the Caribbean in the Spanish colonies.

As for irio, that’s a side dish popular in Kenya consisting of mashed potatoes, corn, and peas. I switched out the potatoes for mashed plantains, with the addition of the garlic and voila, a side dish to compliment the crispy-skinned hake! If you like mashed potatoes and as a side for your fish and favour the taste of plantains, the 'mofongo irio' will be a delightful side to your dish!

Ingredients

Seared hake:

2 whole hake filets, with skin on, thawed (I got the MSC Bluefish-certified frozen pack)

1/4 cup vegetable oil

1 teaspoon salt

1 tablespoon black pepper

1 tablespoon fish spice

2 tablespoons lemon juice

1 egg

1/3 cup breadcrumbs

Mofongo irio:

2 large plantains, ripe

1/4 cup green peas, frozen

1/4 cup sweet corn kernels, frozen

1 teaspoon salt

1 tablespoon black pepper

1 teaspoon fenugreek

1 tablespoon garlic, minced

1/3 cup olive oil

Sautéed greens:

1 cup kale, chopped

1 tablespoon olive oil

1/4 teaspoon salt

1/2 teaspoon black pepper

Instructions

Season the fish with the salt, pepper, fish spice and lemon, set aside. Slice the fillets in half for more manageable pieces, but be careful not to rip the skin.

Get two shallow dishes - add the beaten egg to one and the breadcrumbs to the others. Place the fillets skin side up first in the egg, then the breadcrumbs to add a light coating.

In a hot a skillet, cook the fish in the vegetable oil. Put the fillets skin down, and fry for 3-5 minutes until the skin is crispy, then turn over to finish cooking. Remove from the fish skillet but keep all the juices and bits in the pan, set aside.

Peel and slice your plantains about 1 inch in thickness. If your plantains are not so ripe, you can boil them until they start to soften. If they are quite ripe, they will be ready to fry immediately.

Add the olive oil and garlic to the skillet and fry the plantains. Season with salt, pepper and fenugreek powder on medium-low heat until the plantains have softened, and are slightly crispy and goldish, about 5 minutes. Place them on a paper towel to remove excess oil once they are done.

Return to the skillet, add the peas and sweet corn. Cook for another 3-5 minutes to get the peas and corn some flavour.

Remove from heat and using a potato masher, press down on the mixture until a mashed potatoes consistency forms - you can leave a few pieces partially whole for texture. If you have a pestle and mortar, you can also transfer the mixer and use that instead!

Prepare your kale. In a small saucepan, saute the leaves in the oil with salt and pepper until wilted, but don’t overcook.

You can also make some chermoula as a sauce for the fish, but the sauteed kale, juicy fish, and moist mofongo irio mash is enough. Find my recipe for the seafood accompaniment, here: https://www.dontmissmyplate.com/how-to-cook/2020/6/30/chermoula-red-snapper-peanut-butter-rice

Now time to plate your dishes! Using a measuring cup, shape the mofongo irio into a dome shape. Place about a tablespoon of the kale on top, then set your crispy, juicy hake on top. Repeat for the desired number of servings. Serve with avocado and lemon, enjoy!

Spooky Lentil Spaghetti Bolognese

Woo-Hoo! It’s that time of the year again, and one of the few times I get to play with my food without feeling any guilt. Halloween is also an opportunity for parents to have some fun in the kitchen with the young ones who like to get involved in the cooking process.

Are you looking for some ideas for a spooky dish? Try my plant-based Bolognese!

If you prefer ground beef or turkey, you can easily make the swap. In this case, I used red lentils. They are one of my favourite sources of protein. These legumes are filing and absorb all the flavours you use. I also wanted the lentils to match my theme due to the colour, but you can use green or brown lentils as well! One tip with red lentils is to not overcook them! They will disintegrate quickly.

The olives function as eyes - or eggs, whatever you think - but they also add a nice flavour punch as well. Olives are not, however, a part of the traditional bolognese recipe.

Ingredients

1/2 box spinach spaghetti noodles

1 cup red lentils, dry

3 cups broth (beef or vegetable)

2 teaspoons salt

2 tablespoons black pepper

1 tablespoon Italian seasoning

1 tablespoon dried parsley

Fresh parsley

14/ cup grated parmesan cheese

Olives

Truffle oil (optional)

1 teaspoon fenugreek powder

1 tablespoon Royco Usavi (optional, spice blend)

2 tablespoons olive oil

2 tablespoons butter

1 teaspoon coriander

1 tablespoon garlic, minced

1/3 cup red wine or cooking wine

1/8 cup soy sauce

1/4 cup shallots, diced

1/4 cup carrot and leek mix, diced

2 tablespoons tomato paste

1 1/2 cups tomato ragu

Instructions

Get your lentils cooking. Wash and set aside in a strainer.

In a large nonstick pan with the butter and olive oil, add the garlic and spices. Cook for 2 minutes until fragrant.

Add the shallots and lentils and sauté for 2 minutes. Follow with the carrots and leeks, cook for another 3 minutes.

Add the tomato paste, soy sauce, wine, and ragu. Bring to a boil for about 2 minutes, stirring frequently.

Reduce heat, add the broth and simmer for about 15 minutes. Stir frequently to prevent the lentils from sticking to the bottom of the pan. If necessary, add a little more (equal parts) ragu and water until the lentils are soft but still have a bite. Season with more salt and pepper to taste.

While the lentils are cooking, prepare your noodles. Prepare as the package directs, cool with cold water and drain.

Plate your little monstrosities! 🍝🎃🧟‍♀️

Spoon the spaghetti followed by the saucy lentils, then place a few olives on top of the Bolognese. Remember they have a powerful taste, so not too many!

Garnish with fresh parsley, truffle oil, and parmesan cheese. Serve hot!

Kale-Stuffed Shells in a Pumpkin Peanut Sauce

Stuffed pasta shells are an the easy recipe for a quick supper that is sure to please. You can probably make the shell-stuffing a family exercise as well! I reached back to a familiar ingredient trio I grew up on I like to bring to life in modern classics like this one. That is, peanut butter, pumpkin and kale! The recipe, of course, includes other ingredients including spinach, ricotta, parmesan, and pesto, which bring everything together nicely.

The beauty is you can adjust it to suit what you have available in your kitchen, what's in season, and your preferences.

The most important thing is to make sure both the filling AND the sauce the shells are nestled in are equally intense in flavour. Keep tasting as you go. It will make the finished product so much better.

Speaking of which, I had some left over jerk mushroom and lentil mixture I used to stuff some mini turnovers, about 1/4 cup. I add that to the peanut pumpkin sauce. If you want to add another dimension of flavor, you could start off with diced bacon when you sauté the onions, or, add some ground beef to the sauce to make a sort of Bolognese.

Ingredients

Sauce:

1/2 a box of jumbo shells

2/3 cups pumpkin puree

1/4 cup peanut butter

1 tablespoon palm oil

1 tablespoon olive oil

1 teaspoon salt

1/2 cup vegetable broth

2 tablespoons cooking wine

2 tablespoons Worchester sauce

1 tablespoon black pepper

1/2 yellow onion, chopped

1 tablespoon garlic

1 teaspoon fenugreek powder

1 teaspoon fresh sage, chopped

1 teaspoon coriander

1 teaspoon paprika

3 tablespoons pumpkin spice pepper sauce (I used Camella’s Kitchen’s)

1 teaspoon chili flakes

1/2 cup tomatoes, diced

1/4 cup tomato paste

Filling:

1 cup chopped kale and spinach

1 cup ricotta cheese

1 teaspoon olive oil

1/3 cup grated parmesan

2 tablespoons lemon juice

1 teaspoon salt

1 tablespoon black pepper

2 tablespoons pesto

Instructions

Cook the pasta as directed on the box until al dente, set aside. If you overcook they will break down so keep that mind.

Sauté the onion, spices, sage, and garlic in the olive and palm oil for about 3 minutes until fragrant on medium-low heat - don’t burn!

Add the tomato paste and diced tomatoes and cook for 2-3 minutes. Add the pumpkin puree, broth, cooking wine, and Worchester sauce. Stir until evenly mixed and thickened, then add the peanut butter, paprika and chili flakes. Simmer for about 5 minutes, set aside.

Fill your baking tray about halfway with the sauce, set aside.

In a small bowl, stir the parmesan, salt, olive oil,  pepper, pesto, spinach and kale until evenly mixed.

Stuff the shells with about 1 heaped teaspoon, then carefully lay the shells on top of the pumpkin peanut sauce.. Bake in the oven at 350F for about 25 minutes.

Remove the baking dish to cool for about 5 minutes before serving.

Makai Paka Fish Pie

I’ve mentioned several times before that although I cut back on meat consumption with plans to be completely vegan, I still occasionally eat fish and seafood. What says fall better than a hot, flavourful stew pie? I grew up on both and wanted to share a delicious meal to celebrate them and keep you cozy.The recipe is a combination of two different dishes.

As the weather gets cooler many of us will be seeking out pie recipes. One of the most scrumptious in my humble opinion is fish or fisherman's pie. The flavours the white fish absorbs, muddled with vegetables and a white sauce, topped with creamy, baked mashed potatoes make for the ultimate, mouthwatering treat. Fish pie is similar to the well-known
shepherd's pie. Some classic renditions call for the addition of boiled eggs and shrimp. No need for pastry!

Why not spice things up to make your fish pie extra special?

For this, I turned to a Kenyan preparation of mealie Cobb, also known as makai paka, cooked in coconut milk and spices. Instead of whole mealies, of course, I used corn kernels. It's a popular dish in the South Asian community in Mombasa and across East Africa.

This makes for the kind of meal you'll be happy to serve your guests or present at the Family dinner table. I hope you enjoy it!

Ingredients

Fish stew:

1-2 pounds tilapia fillets (or any boneless white fish)

1/2 cup frozen corn kernels

2 tablespoons mustard 

2 tablespoons lemon juice

2 tablespoons soy sauce

3 tablespoons olive oil

1/4 cup frozen peas

1/4 cup leeks, diced

1 can coconut milk

1 tablespoon tomato paste

1 tablespoon Madras curry powder

2 tablespoons black pepper

2 teaspoons salt

1 teaspoon turmeric

1 teaspoon coriander

1/4 cup parmesan cheese

1/3 cup scallions

2 tablespoons fish spice

1 tablespoon dill

1 tablespoon minced garlic

1/4 cup red onion, chopped

2 tablespoons butter

1 jalapeno, diced

1/3 cup crushed tomatoes

2 heaped tablespoons tomato paste

Mashed potatoes:

3 russet Potatoes

1/4 cup coconut cream

2 tablespoons butter

1/4 cup grated parmesan

Salt and pepper

Fresh coriander, scallions or chives to garnish

Instructions

Prepare the fish. In a shallow dish, season the fillets with 1 teaspoon salt, 1 tablespoon black pepper, 1 tablespoon olive oil, dill, lemon juice, soy, and 1 tablespoon fish spice. Set aside to marinate.

Prepare the mashed potatoes. Boil the potatoes in water until they are soft, about 20 minutes, fully submerged in a large pot. Using a potato masher, crush the potatoes with the butter, parmesan, and coconut cream until smooth. Season with salt and pepper and set aside.

In a large skillet or non-stick saucepan, sauté the jalapeno and green onions in the butter, garlic and olive oil for about 2 minutes, mix in the flour and cook for another minute. Add the red onion, leeks, and spices, cook for about 3 minutes, until fragrant.

Add the tomatoes and tomato paste, sauté for 2-3 minutes. Add the coconut milk, corn, mustard,  and peas, reduce to simmer for about 5 minutes. Add the fish pieces, simmer for another 2-3 minutes before transferring to a sprayed baking dish.

Spoon the mashed potato on top and create a pattern with a fork if desired. Bake at 400F for 25-30 minutes. Rest for 5-10 minutes and serve hot with a side salad.

Pecan-Crusted Fish with Sweet Potato Chips & Apple Slaw

Fish and chips is one of my go-to dishes when I decide to be pescatarian for the day. I always find it interesting that most menus don’t offer a different take on the staple. It seems to me there are many ways you could serve fish and chips! I stuck to the traditional equation but made a few tweaks and additions to adhere to the current season - autumn.

Coleslaw, along with tartar sauce, is notably the most common side for fish and chips, but I grew up eating it with everything from roast chicken to grilled pork chops. I simplified the salad, adding apples to the mix I recently picked myself (yes, autumn in Maryland is all about visiting orchards). You can still add carrots and green cabbage. I prefer purple cabbage because it’s slightly softer and sweeter.

As for the chips, I used sweet potato. They are more nutritious than regular potatoes and taste better, in my opinion. As we move into the colder weather, sweet potato recipes will be featured more often, and I’m here for it!

For the fish, I used branzino, which, like cod, is mild and sweet. That means you can soak it up with some flavour. I like fried fish with some good old fashioned beer batter, but this recipe takes a detour! I used crushed pecans--another fall favourite--for texture and a nutty flavour for the crust after seasoning the fish.

This recipe is great for a filling, flavorful, lunch or light fare dinner depending on how hungry you are. If you are hosting a crowd, they will be most happy!

Ingredients

1 branzino fillet

1 tablespoon dill

1/3 cup + 1 tablespoon pecans, finely chopped

2 tablespoons olive oil + extra for chips

1 tablespoon fresh garlic

2 tablespoons salt

1 1/2 tablespoons black pepper

1 tablespoon soy sauce

1 1/2 tablespoons lemon juice

1/2 a large apple

1 cup shredded red cabbage

2-3 tablespoons mayonnaise

1 egg, beaten

2 tablespoons milk

2 tablespoons fish spice

1/8 cup bread crumbs

1 large sweet potato

2 tablespoons cornstarch

1 teaspoon brown sugar

1 tablespoon Old Bay seasoning

2 teaspoons garlic powder

Fresh thyme

Cream or tartar sauce

Instructions

Prepare your slaw. Chop your apple into thin match sticks and mix with the red cabbage in a medium-sized bowl. Add the mayonnaise, 1 tablespoon pecans, 1 tablespoon olive oil, 1 teaspoon lemon juice, 1/2 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder. Toss until everything is evenly coated, set aside in the fridge.

Slice the potato thinly (not too thin or else they will burn easily). Soak the slices in water for at least 1 hour to remove excess starch and maximize crispiness. Drain and dry completely with a kitchen towel. In a bowl, toss the potatoes in the cornstarch, drizzle with some olive oil, then add the Old Bay, 1/2 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and brown sugar until evenly coated. On a parchment-lined baking tray, lay out the slices. Bake at 425F for 15 minutes, spray with some cooking oil then flip them over. Watch closely to make sure the chips don’t burn!

While the chips bake, season the fish with the fresh garlic, 1 teaspoon salt, 1 tablespoon lemon juice, the soy sauce, 1 tablespoon black pepper and fish spice, set aside.

Add the milk to the egg and beat well. Coat the fish, then press the fillet into the breadcrumbs and pecans in a shallow plate. In a skillet on low-medium heat, sear the fish. Start with skin side first (if present), then after about 6-8 minutes carefully flip over. Cook for another 5-7 minutes until the fish is flakey and opaque. 

Garnish with fresh thyme and serve the fish immediately with the sweet potato chips, apple slaw and some cream of tartar sauce. Double the recipe per person. 

Pumpkin, Caramelized Onion, and Feta Galette

Do you need a savoury brunch dish for the fall? I've one for you right here!

Pumpkin isn’t something I grew up eating a lot of, even though it’s an important vegetable in Zimbabwe. Of course, in the US, it's the symbol of fall, and over the past decade, I’ve come to embrace it.

I like other members of the gourd family such as butternut and acorn squash, but pumpkin has a subtly you can dress up nicely with a combination of herbs and spices. This lends itself well to a not-so-overpowering savoury galette! I recommend using a sugar pumpkin for this recipe, which is sweeter and less fibrous than some other types making them ideal for cooking.

The feta, sun-dried tomatoes and caramelized onion all add a different dimension to pack a flavourful punch. The onions add some sweetness and acidity - as do the tomatoes. The feta adds a tang and some creaminess, and the sage an earthy flavour with a hint of mint.

If you want to add meat, sauté some finely chopped bacon and mix it with the caramelized onion.

Ingredients

1 small sugar pumpkin

1 sprig fresh sage, chopped

2 tablespoons dried sage

1 tablespoon salt

2 tablespoons black pepper

1/2 yellow onion

1 tablespoon sun-dried tomatoes

1/4 cup feta cheese

1 pie crust, room temperature

1 tablespoon garlic, minced

2 tablespoons + 1/4 cup olive oil

1 teaspoon cinnamon

1/2 teaspoon pumpkin spice

1 teaspoon brown sugar

1/2 teaspoon chili powder

1/2 teaspoon cumin

1 tablespoon cooking wine

1 tablespoon tamari soy sauce

1 tablespoon fenugreek powder

1 egg beaten + 1 teaspoon water (egg wash)

Instructions

Caramelize the onions. Place the sliced onions in a pan with the 1/4 cup of olive oil on medium heat for about 5 minutes. Season with fenugreek and the remaining salt and pepper, and reduce the temperature to low. Mix occasionally to prevent burning! As the onions soften and brown, after about 20 minutes, deglaze the pan with the tamari and cooking wine to add sugar aid with the caramelization. Add the garlic and sauté for another 5-10 minutes. Set aside. (These onions won't be perfectly caramelized as that can take up to an hour, but they will serve their purpose for the galette).

Roast the pumpkin. Slice it in half and remove the seeds and fibres, then slice into 1/2 inch pieces.

In a small container, mix 2 tablespoons olive oil, 1 teaspoon salt, 1 tablespoon black pepper, chilli, dried sage, cumin, cinnamon, and pumpkin spice. Brush the mix on both sides of the pumpkin slices. Bake at 425F on a parchment-lined baking sheet for about 25 minutes. When halfway done, spray the pumpkin with cooking spray, then flip each piece over. Sprinkle with fresh sage and bake for the remaining time.

Roll out the pastry. Leave about 1- inches to fold over, then lay half of the tomatoes, feta and caramelized onions in the centre of the pastry. Mash the roasted pumpkin in a small container, season to taste with additional salt and pepper if necessary, then press on top with a fork. Add the rest of the cheese and onions on top.

Fold the sides of the pastry then brush with egg wash. Sprinkle some spices and dried sage over the crust if you wish, then bake at 400F for 25 minutes and until the crust is a golden tone.

Garnish with the rest of the sun-dried tomatoes and fresh sage. Serve immediately!

Mushroom Stroganoff

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

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

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

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

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

Yield: 2

Author: Dontmissmyplate

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Mushroom Stroganoff

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

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

Ingredients

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

Instructions

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

Nutrition Facts

Calories

600

Fat (grams)

38.1

Carbs (grams)

51.7

Protein (grams)

13.7

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