Creamy Tomato and Beet Soup
This recipe is part of a two-part 3-course meal menu.
Check out the first starter, here: Avocado and Strawberry Salad with Sherry Vinaigrette.
Next to broccoli, I think tomatoes and beets cause some of the most polarizing responses. People either love them or hate them. Beets in particular warrant one extreme response or another. I was not a fan for some time, but they grew on me. Beets also happen to have incredible health benefits and can aid in weight management.
It turns out that combining the two not only helps your valentine theme colour-wise but also makes for a rich but light creamy soup!
Garnished with some cheese of your choice ( I used parmesan) and served with some fresh, hot bread, you and your loved one will be in for a treat to kick off the meal.
Beets have a subtle, earthy, slightly bitter, citrus-like flavour. The tomatoes have a bolder, overpowering taste, and you'll want to use fresh, ripe, sweet tomatoes to balance things out - but you'll be able to get both flavours. If you use unripe tomatoes, their tartness can overtake your soup, so keep that in mind.
I like to leave my soups slightly chunky for texture, but if you also want to make sure you're feeling the BEET, leave a couple of roughly cut pieces unblended!
Overall, even with the cream, you're going to get undertones of acidity and rich flavour, which deepen over time, so maybe make it the day before and leave it overnight. I would recommend consuming the soup in three days if sitting in the fridge for optimum taste!
This recipe may seem unconventional as far as soups go due to the pairing, but it makes for an excellent starter.
Ingredients
5 Roma tomatoes, chopped
1 (28-ounce) can fire-roasted tomatoes
3 large beets, cooked
2 tablespoons butter
2 tablespoons olive oil
1 cup mirepoix (equal parts diced celery, carrots and onions)
2 tablespoons fresh garlic, minced
1 tablespoon fresh dill, finely chopped + extra to garnish
1 can coconut milk or 1 cup heavy cream
1/2 cup vegetable broth
2 tablespoons Worchester sauce
2 tablespoons cooking wine
1 tablespoon salt
2 tablespoons black pepper
1 teaspoon fenugreek powder
1 tablespoon coriander
1 tablespoon cumin
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon paprika
Instructions
In a large pot, melt the butter and olive oil, then add you're mirepoix, spices, salt, pepper, and garlic. Sauté for 3 minutes until the mix begins to soften. Add the fresh dill, cook for another minute.
Pour in the fire-roasted tomatoes, followed by the Roma tomatoes. Cook for about 5-7 minutes until the tomatoes begin to integrate with the rest of the mixture.
Add in the beets, cook for another 3-5 minutes, stirring frequently.
Add in the Worchester sauce, sugar, cooking wine, broth, and coconut milk. Stir until evenly distributed, then reduce heat and simmer on low for about 35-40 minutes with the lid on top. Stir occasionally, seasoning to taste in the final 10 minutes.
Season to taste again (i.e. add some salt, pepper, or spice to your liking as this can change as you cook).
Remove from heat and cool for about 5-10 minutes. Get your immersion blender or transfer to a blender and mix until you get your desired texture.
Serve hot with fresh bread, topped with sour cream, parmesan cheese, and fresh dill!
White Bean and Short Rib Chilli
Who doesn't love a warm bowl of chilli when it's rainy or cold outside? Perhaps it's a year-round lunch go-to for you. Whatever the case, I recommend this recipe. It's a great meal just for you, or for the family.
Short rib. For many of us, barbeque comes to mind when we think about the cut, a portion of the rib bone taken from the brisket part of cattle. It's tender, flavourful, and takes some time to cook to break down the connected tissues. The result? Shreds of beef, high in fat, but well worth the wait!
I hope you now understand why it makes sense to integrate short rib into a chilli from that description. This cut was made for it.
In this case, the short rib is typically sauteed then stewed along with the beans, spices and tomato-based broth, cooking for 3 hours or more. This is known as braising, a combination cooking method that uses both dry and wet heat.
The great thing about this recipe is that you don't need a crockpot or slow cooker either, stove top on low heat works just as well!
As for the type of bean(s) you use for your chilli, that's up to you. I used white kidney beans, which have a nutty, earthy flavour profile I think goes well with the steak. My one recommendation would be to select a bean that can hold well for hours of boiling in terms of structure - you wouldn't want to use beans that quickly get mushy. I'd also suggest staying away from canned beans! Even though they take longer to cook, dried beans aren't as high in sodium as any canned vegetables, have more flavour, and you get more out of them through your finished product.
Ingredients
1 pound short rib beef
2 tablespoons chipotle powder
3 tablespoons chilli powder
1 tablespoon salt
2 tablespoons black pepper
1 teaspoon curry powder
1 tablespoon coriander
1 tablespoon cumin
1 tablespoon dried basil
1 tablespoon dried thyme
1 bag dry white beans
1 (28-ounce) can fire-roasted tomatoes
1 red onion, diced
2 tablespoons fresh thyme
3 spring onions
2 tablespoons garlic, minced
2 tablespoons butter
2 tablespoons olive oil
1 jalapeno, diced
1 green pepper, diced
Instructions
Soak the beans in cold water, set aside.
Slice the short rib into thin pieces. You can also cut it into 2-3 larger pieces (if it doesn't come packed that way already) then shred them up with a fork once cooked and broken down after the 3 hour cook time.
In a large pot, sear the short rib in the olive oil and butter with fresh thyme and garlic for about 5 minutes. N.B. At this point, you can also remove the short rib form the pot, then add it back after the tomatoes have simmered. I wanted mine to absorb all those flavours in between as well.
Add the salt, pepper and spices and saute for another 2 minutes.
Add the peppers, jalapenos and onions and cook for another 3-4 minutes.
Finally, mix in the diced tomatoes and tomato paste, followed by the broth and Worcester sauce. Simmer for 5 minutes.
Drain the beans and add them to the pot, reduce the heat to low. Close the pot and simmer for 3 hours. Every 20 minutes or so, stir to ensure even cooking and prevent the chilli from sticking to the bottom of the pot. Season and adjust to taste as necessary while the chilli cooks.
Note: to test readiness, the beans must be soft and edible, and the short rib should break down easily. Shredding along the grain with a fork should pull it apart!
Serve hot with sour cream, cheese, and fresh basil, scallions or parsley! You can also make my Quick Cornbread as a side dish to compliment the chilli.
To store and reheat: allow the contents to cool. You can separate the chilli into single servings in small, airtight containers.
Put them in the freezer (for 3 months maximum) or the fridge to consume in 3-4 days.
Mini Jerk Mushroom and Lentil Empanadas with Ricotta
Empanadas are pockets of deliciousness. If you need a light appetizer for your guests or yourself, these mini empanadas packed with flavour and heat are perfect.
In case you didn’t know, empanadas translate to ‘embreaded’ or ‘wrapped in bread’, and you can thank the Spanish for this little filled pastry invention! However, several cultures consider them a mainstay in their cuisine repertoire.
The glorious thing about empanadas is that you can stuff them with, well anything!
I decided to take a Caribbean twist and loaded these bites with jerk-marinated lentils and mushrooms. The baby Bella mushrooms add the umami, and the lentils additional flavour and substance. They also happen to be some of my favourite legumes!
One thing about turnovers is that you don’t want the filling to be flavourless or dry. There are four things you can do to address this:
Add tomatoes and/or tomato paste
Simmer your filling in broth
Add some cheese (moist like ricotta would be best)
Use a dip or sauce
Regarding the jerk seasoning, you can make it from scratch or save time and get something in the store - which is what I did! The same goes for the lentils. I typically cook mine from scratch after soaking them overnight, but you can find an organic can of precooked lentils instead as well. I hope you enjoy these!
Ingredients
5 ounces baby Bella mushrooms (chopped)
1 can lentils
2 tablespoons butter
1 tablespoon olive oil
1/4 large orange bell pepper, chopped
1 cup jerk marinade
1 1;2 tablespoons garlic minced
1/4 yellow onion, diced (optional)
1 tablespoon soy sauce
1/4 cup tomato paste
1/2 teaspoon salt
1/3 cup broth
1 teaspoon black pepper
1/2 teaspoon cumin
1/3 cup ricotta cheese
Parmesan cheese, shredded
1 tablespoon fresh thyme
2 pie crusts, thawed
1 egg, beaten
Instructions
Marinate the lentils and mushrooms overnight.
In a nonstick saucepan melt the butter and olive oil. Add the garlic, onion, salt, pepper, and cumin, sauté for 2-3 minutes until fragrant.
Add the mushroom-lentil mixture, along with the peppers, tomato paste, and fresh thyme. Cook for 5 minutes over medium-high heat, stiring frequently.
Pour in the broth and simmer for another 5 minutes, until the mixture has thickened and most of the liquid is incorporated - you don't want a dry mixture, but you still want it wet enough to be moist, but not too moist to avoid soggy empanadas. Use your judgement.
Roll out each pie crust on a lightly floured surface, enlargening it slightly. Using a cookie cutter or mason jar lid, cut circular shapes where you will place your filling.
Using a 1/2 teaspoon, scoop the mushroom-lentil mixture on one side of each disc. Then, spoon some ricotta and parmesan cheese on top. Fold over the dough and use a fork to seal shut the empanadas. Measure to make sure they are evenly filled, but try not to overdo it as you can end up with messy empanadas and spillage!
Brush the turnovers with the egg wash to ensure the crust bakes to a golden finish.
Bake at 400F for 25-30 minutes. Serve hot!
Cheesy Butternut Gnocchi Bake with Tuscan Kale
Pasta-lovers, can you resist a bowl of gnocchi? I can't. Now imagine that baked into cheesy goodness with some fresh Tuscan kale?
The cold months are prime time for casseroles, which I will continue to create dishes around. Try out my coconut artichoke and spinach bake for example - a riff off the classic dip you find in restaurants.
For this recipe, using butternut, I took one of my favourite kinds of pasta and paired it with one of the most familiar vegetables to me - kale! This loaded, creamy bake is perfect for dinner, a potluck, or simply to have on hand when you need a recipe like this.
Some people find it intimidating to make pasta at home, but gnocchi is relatively easy - it’s just a vegetable starch like a potato or a gourd such as butternut boiled or roasted, combined with flour, egg, and sometimes seasoning and cheese to make a soft dough. This dough is then cut, shaped, and boiled, and finally tossed in butter. Pretty simple right?
The rolling and cutting of the dough into pieces are what can take a bit of time, but you can always reserve some for another day!
Think of this as a mac and cheese version of gnocchi. Give it a try! It's quite filling so you won't need anything else to get full.
Ingredients
Gnocchi:
1 lb. butternut
1 cup parmesan cheese, grated
1/2 teaspoon salt
1 egg, beaten
1 teaspoon black pepper
1/2 teaspoon dried sage
1/2 teaspoon nutmeg
Pinch of cloves
1/2 teaspoon cinnamon
1 teaspoon garlic powder
Fresh sage
4 tablespoons butter
1 tablespoon garlic, minced
Tuscan kale cheese bake:
1 bunch Tuscan kale
1 cup parmesan cheese, shredded
1/2 cup sharp white cheddar, grated
1/2 cup heavy cream
1 cup milk
3 tablespoons all-purpose flour
4 spring onions. chopped
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chili flakes
Instructions
Prepare the gnocchi. Boil the chopped butternut until tender, for about 25-30 minutes.
Drain and transfer to a bowl. Combine with seasoning, parmesan cheese, egg, and flour.
Knead into a soft dough. Add extra flour if it is too sticky (but not too much otherwise your mixture will dry out).
On a lightly floured surface, transfer the dough and divide into 4-8 parts to make things more manageable.
Shape the dough into long rolls and cut into little 1/2 inch pieces, set aside until you have the desired amount. You can refrigerate or freeze the remaining dough, wrapped tightly in some cling wrap for later use.
Once all the gnocchi dough is prepped, rollover a fork to create a wedge in each piece. At this point, you can roll them up a little tighter if you prefer. Remember to flour the surface to prevent the dough from getting sticky again!
Boil a large pot of water and add the gnocchi in batches. Once they float to the top, they are done. Place the pasta in a colander.
In a large nonstick saucepan, add the butter, sage, minced garlic, salt, and pepper. Saute for 1-2 minutes until the sage leaves begin to wilt, and the butter is fragrant. Add the gnocchi and toss for about 4-5 minutes, set aside.
In a large pot, prepare your kale. Chop the bunch and add to salted boiling water for about 5 minutes until wilted. Drain and set aside.
In a saucepan or pot add the butter and saute the onion for about 2-3 minutes. Add the flour and mix into a thick consistency. Add the cream and the milk and mix, whisking if necessary to remove lumps. Add the shredded parmesan and white cheddar cheese and stir until both melts.
Season with salt, pepper, chilli flakes, and nutmeg. Taste and adjust accordingly.
Mix the kale and gnocchi, then transfer to the cheesy roux. (You can add a bit of roux to the casserole dish before this step as you would with marinara sauce when making lasagna).
Pour the gnocchi mix into the baking dish, sprinkle with additional cheese and parsley, and bake at 400F for 25 minutes.
Remove from heat and served warm!
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 an easy addition to any meal, especially for plant-based eaters or anyone looking for bold, veggie-forward flavors. They bring a deep, savory umami that adds richness without needing meat, making them perfect for a variety of dishes.
Stir-fries are a fantastic way to get dinner on the table fast without sacrificing flavor or nutrition. They’re incredibly versatile, you can swap in whatever vegetables you have on hand, experiment with different spices and sauces, and easily adjust portions to suit your appetite or crowd size. Stir-fries lock in vibrant color, texture, and nutrients, especially when you keep the cooking time short and the heat high.
If you’re looking for inspiration beyond this stir-fry, check out these other mushroom recipes, but there are so many more:
– Mushroom Stroganoff
– Cheesy Mushroom Galette with Ricotta and Gruyere
– Red Wine Cream Sauce with Rigatoni Pasta and Shiitake Mushrooms
This recipe combines shiitake mushrooms, broccoli, and cauliflower with fresh garlic, ginger, and a punchy blend of spices for a simple yet satisfying dish. You can serve it as a light side or bulk it up with egg noodles for a heartier meal.
If you have a wok, great. If not, a large non-stick saucepan works just as well. Just be sure not to overcook the veggies, you want them to keep their crunch and nutrients.
Mushroom, Broccoli and Cauliflower Stirfry
A quick and flavorful vegetable stir-fry made with shiitake mushrooms, cauliflower, and broccoli, tossed in a savory soy-ginger sauce with bold spices. Perfect served hot with egg noodles for a satisfying plant-forward meal.
Ingredients
- 2 cups shiitake mushrooms
- 2 cups cauliflower florets
- 2 cups broccoli
- 2 tablespoons soy sauce
- 2 tablespoons cooking wine
- 1 tablespoon steak and chops seasoning
- 1 teaspoon salt
- 1 tablespoon black pepper
- 1 tablespoon coriander
- 1 teaspoon red chili flakes
- 1 teaspoon black sesame seeds
- 1 tablespoon rice vinegar
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup egg noodles
- 1 tablespoon fresh ginger, grated
- 2 tablespoons fresh garlic, minced
- 1 teaspoon fenugreek powder
- 1/2 large shallot, minced
- 1/3 cup green onions, chopped
Instructions
- In a hot skillet, melt the butter with the olive oil. Add the spices, salt, and pepper. Sauté on medium-low heat for 2 to 3 minutes.
- Add the mushrooms, broccoli, and cauliflower. Cook for another 5 minutes, allowing the vegetables to sweat and release their moisture.
- Once most of the moisture has evaporated from the mushrooms, deglaze the skillet with the soy sauce, cooking wine, and rice vinegar. Cook for 2 minutes.
- Add the fresh ginger and continue to sauté for another 2 minutes.
- Season with additional salt, pepper, and chili flakes to taste. Serve hot.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Tried this recipe? I’d really love to know how it turned out for you. Leave a quick review or comment below — your feedback helps others (and makes my day!).
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!
Ugandan Rolex (Omelette Rolled in Chapati)
Good street food can be made in the kitchen, make no mistake! Whether you’ve seen it on TV or enjoyed it in person, it’s probably fairly easy to make and perfect to take on the go. If you like breakfast wraps and burritos, this recipe is for you.
The “rolex” is a vegetable omelette wrapped in fresh chapati, a flaky, unleavened flatbread similar to roti. It’s one of my favorite flatbreads, I even have another recipe for it, here. Chapati is very popular across East Africa and often accompanies almost every meal, so it’s no surprise that it’s also used to whip up a quick, on-the-go snack.
“Rolex” definitely rolls off the tongue better than “rolled eggs.” It’s both humorous and ironic for a meal that’s meant to save you time.
But in this case, you can take your time. Because chapati is unleavened, there’s no need to wait for the bread to rise. A batch of these wraps makes a great brunch platter or lunch served with a side salad.
There are no rules about what goes inside or on top of your eggs, this is where you can have fun with flavors! I used sun-dried tomatoes, but you can substitute fresh diced tomatoes. I also added pesto and goat cheese for layers of flavor, and seasoned the eggs with salt, pepper, fenugreek powder, parsley, and Italian seasoning. The avocado was the cherry on top, making each bite extra luscious. If you like a little heat, try adding jalapeño.
This is a great way to start a weekend morning or enjoy a hearty post-workout meal. Give it a try!
Serving Suggestions
Serve these rolex wraps warm with a fresh side salad, such as mixed greens with a light vinaigrette, or roasted veggies for a more filling meal. They also pair well with a cooling yogurt dip or a spicy chutney if you want to add some contrast. Perfect for brunch, lunch, or even a quick dinner.
Ugandan Rolex (Omelette Rolled in Chapati)
A delicious and satisfying East African street food classic, fluffy vegetable omelette wrapped in soft, flaky chapati flatbread. This “rolex” is customizable, quick to make, and perfect for breakfast, brunch, or anytime you want a flavorful, handheld meal.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 tablespoon vegetable oil, plus extra for cooking
- 1/4 cup hot water + 1 tablespoon hot water (adjust as needed)
- 4 eggs
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- Pinch of salt
- 2 tablespoons pesto
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons sun-dried tomatoes, chopped
- 2 tablespoons goat cheese
- 1 avocado, mashed or sliced with lemon juice
Instructions
- In a medium bowl, mix the flour and salt. Add the vegetable oil and mix. Gradually add the hot water while stirring to form a soft dough. On a lightly floured surface, knead the dough for about 5 minutes until smooth. Shape into a ball, then divide into two equal pieces. Cover and let rest for 10 minutes.
- On a lightly floured surface, roll each dough ball into a circle about 1/4 inch thick and roughly the size of the pan you’ll use to cook the omelette.
- Lightly brush each chapati with oil, then press into a lightly floured shallow plate. Flip and repeat.
- Heat a non-stick pan over medium-high heat and lightly oil it. Cook each chapati for about 15 seconds per side, flipping once, until you see brown spots and the chapatis are cooked through. Set aside.
- In a bowl, beat the eggs with black pepper, fresh parsley, Italian seasoning, dried parsley, salt, Parmesan cheese, half of the goat cheese, and half of the sun-dried tomatoes.
- Pour the egg mixture into the hot pan and cook omelettes one at a time until set.
- Place each omelette on top of a chapati. Top each with half an avocado and 1 tablespoon of pesto. Sprinkle with the remaining sun-dried tomatoes and goat cheese.
- Roll up each chapati tightly to form a “rolex.” Cut each in half, secure with toothpicks, and serve hot.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.