dontmissmyplate 6/19/21 dontmissmyplate 6/19/21

Lentil and Mushroom Salisbury 'Steak’

I love the combination of lentils and mushrooms. It made sense to put them together for this recipe. Familiar to many but obscure to some, a Salisbury steak is typically a ground beef burger patty served with gravy. Modern versions call for the addition of sauteed mushrooms, and the dish is generally paired with green beans or peas and mashed potato. I steamed some peas and made a quick sweet potato mash. http://npengage.com/nonprofit-fundraising/design-fundraising-appeal-that-raises-more-this-december/

I made sure the lentils and mushrooms were well-flavoured for the patty base. You could get pre-cooked vegetables and beans, which saves you time if you don’t meal prep, but it gives you more control. For a homemade mix, get dried lentils, soak them overnight, then cook in broth and store until it’s time to make the patties. As for the button mushrooms, you can roughly chop and saute in advance, then mix with the cooked lentils. I kept mine as larger chunks to give the patties textures.

For the mushrooms in the gravy, I used shiitake. They are juicy, packed with flavour and enhance whatever you add them to, serving as the perfect bite and umami. You get the creamy, ‘meaty’ taste while enjoying the lentil patties with even more mushroom.

Ingredients

Patties/’steak’:

1 1/2 cups cooked lentils

1/2 cup cooked button mushroom, roughly chopped

1 teaspoon Worcester sauce

1 large garlic clove, minced

1/2 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon Fenugreek powder

1/2 teaspoon coriander

1/2 teaspoon cumin

2 vegetable bouillon cubes, crushed

2 tablespoons Italian seasoning

1/4 cup Panko breadcrumbs

1/4 cup regular breadcrumbs

1 egg

1/2 yellow onion, grated

2 tablespoons tomato sauce/ketchup

2 teaspoons Dijon mustard

Mushroom gravy:

1/2 cup Shiitake mushrooms

1/2 teaspoon salt

1 teaspoon cracked pepper

1-2 cup(s) vegetable broth

Olive oil

2 tablespoons butter

1/2 teaspoon lemon juice

2 tablespoons flour

1 tablespoon mustard

2 teaspoons Worcester sauce

1/2 yellow onion. diced

1 teaspoon minced serrano pepper

1 large garlic clove, minced

Instructions

First, make your steaks! In a large bowl, add the onion, garlic, and breadcrumbs, mix with your hands and set aside for 5-10 minutes.

Add cumin, coriander, fenugreek powder, Italian seasoning, salt, pepper, bouillon cubes, lentil and mushroom mix, mustard, tomato sauce, and egg. Give it another good mix until the ingredients are evenly distributed, then shape your patties to the desired size and thickness - don't make them too thick and make sure they are the same size and cook evenly. Chill in the fridge for 10 minutes.

Fry the lentil mushroom steaks on medium-high heat in some olive oil, 4-5 minutes each side or until the surface begins to brown and get crispy. Remove from the nonstick pan set aside.

Time for the gravy. Using the same large pan or a large pot, saute the onion, chilli pepper, and garlic with olive oil for about 3 minutes, until fragrant and softened. Add the butter followed by the shiitake mushrooms. Sweat out for another 6-8 minutes. Add the Worchester sauce, mustard, and broth, and stir.

Gradually add the flour in parts, mixing each time to thicken the gravy. Add the patties back and nestle in the gravy, scoping over each patty.

Serve hot with sweet mashed potatoes, butter and steamed peas.

dontmissmyplate 5/5/21 dontmissmyplate 5/5/21

Fried Avocado and Roasted Sweet Potato Tacos

Tacos. They're quick, easy, and delicious if you do them right. What prompted me to create these tacos was the Mexican holiday Cinco de Mayo, which I didn't realize for some time was actually a celebration of a victory that the Mexicans won in a battle over the French. For many, it's an opportunity to embrace Mexican food and the culture, and tacos are just one of those things everyone loves to come together for.

I decided to go simple with these and use a fruit and vegetable that I grew up constantly eating in Zimbabwe -- sweet potato and the avocado. I wanted to add texture and depth to the flavor for both, so I roasted the potatoes after tossing them in a combination of spices that I thought would enhance the natural flavor, including one of my favourite spice blends very common in Zimbabwean kitchens. As for the avocados, I coated them in panko breadcrumbs and parmesan cheese. I also used rice seasoning, which many people I don't realize can add great flavour to most savoury dishes. I used Robinson's, which is a South Africa brand and tastes great. All the toppings I included in the recipe add to the overall taste and texture to compliment the tacos.

I hope you enjoy these and make them a staple in your home; I certainly have!

Ingredients

Olive oil

1 large sweet potato, peeled and diced

1 tablespoon taco seasoning or your favorite spice blend (I used Royco Usavi mix)

1/2 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon cracked black pepper

1 teaspoon paprika

1/4 teaspoon nutmeg

1 Hass avocado, a bit under ripe/not too soft

1 egg, beaten

Lime juice

1/2 cup panko breadcrumbs

1/4 cup parmesan cheese, grated

1 tablespoon spice for rice

1 teaspoon steak seasoning

3 taco flour tortillas

1/4 cup red cabbage, shredded

2 tablespoon corn

Cilantro

Limes

1 small thinly sliced radish

Feta cheese

Remoulade

Instructions

In a bowl, toss the cubed sweet potato with enough olive oil to coat with the first set of spices. Bake at 375F for about 25 minutes, turning/stirring once. Remove and set aside, don't overcook.

Slice avocado thickly, drizzle with lime juice.

Mix the breadcrumbs, parmesan, rice spice and steak seasoning. Drench the avocado in the egg, then the breadcrumb mix.

Coat the inside of an air fryer with cooking spray, and place each avocado piece separately. Spray with oil. Cool at 350 for 3 minutes on one side and 4 minutes after flipping. (You can also fry in a shallow pan of vegetable oil, then drain on paper towels).

In a non-stick pan, with some cooking spray, toast the tortillas until slightly crispy.

Assemble tacos with all your toppings and the feta and remoulade. Squeeze a bit of fresh lime over each taco. Enjoy!

dontmissmyplate 4/15/21 dontmissmyplate 4/15/21

Red Wine Glazed Lamb Chops With Asparagus Pea Salad

Elevate your spring and summer hosting with these Red Wine Glazed Lamb Chops with Asparagus and Pea Salad, a dish that feels both elegant and effortlessly seasonal. Juicy, herb-marinated lamb chops are seared to perfection, then finished in a rich red wine glaze that adds depth and a subtle sweetness. The bold flavors of garlic, rosemary, thyme, and paprika create a beautifully seasoned crust, while the glaze brings everything together with a glossy, restaurant-quality finish.

To balance the richness of the lamb, this dish is paired with a bright and refreshing asparagus and pea salad. Crisp asparagus tips and tender English peas are lightly blanched and tossed with olive oil, balsamic vinegar, and garlic, then finished with creamy feta for a salty, tangy contrast.

Perfect for dinner parties, date nights, or a special weekend meal, this recipe highlights the best of warm-weather ingredients while delivering bold, satisfying flavor. It’s a complete plate that feels elevated without being overly complicated—ideal for impressing guests or treating yourself.

Yield: 3 servings (2–3 lamb chops per person, plus salad)

Author: Dontmissmyplate

Red Wine Glazed Lamb Chops With Asparagus Pea Salad

Celebrate spring with these succulent red wine glazed lamb chops and a fresh asparagus and pea salad. Herb-marinated lamb is seared and finished with a rich red wine reduction, while the crisp, feta-topped salad balances the plate. Perfect for holiday dinners or special weekend meals.

Prep time: 35 MinCook time: 25 MinTotal time: 1 Hour

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Ingredients

Lamb Chops:

1 trimmed rack of lamb (6–8 small chops, about 1 lb / 450 g)
1 tbsp seasoned salt
1 tsp black pepper
1 tsp cracked black pepper
1 tbsp paprika
2 tbsp olive oil
1/4 cup lemon juice
1 tbsp Worcestershire sauce
1 tbsp dried mint
2 tbsp dried thyme
3 sprigs fresh rosemary
3 garlic cloves, minced
1 cup red wine (bold red recommended)
2 tbsp butter
1/4 cup mushroom gravy
Mint sauce (optional, for serving)

Asparagus and Pea Salad:

1 cup asparagus tips
1 cup peas
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 tbsp olive oil
1 tsp balsamic vinegar
1/3 cup feta cheese

Instructions

In a bowl, combine seasoned salt, black pepper, cracked pepper, paprika, olive oil, lemon juice, Worcestershire sauce, dried mint, thyme, rosemary, and garlic. Coat the lamb thoroughly and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for deeper flavor).
Preheat oven to 350°F (175°C).
Heat 1–2 tablespoons of cooking oil in a large skillet over medium-high heat. Pat the marinated lamb dry to remove excess moisture, then add it to the hot pan.
Sear each side for 2–3 minutes in a preheated skillet with a small drizzle of oil added just before the lamb. Use a heavy-bottomed or cast-iron pan for even heat, avoid overcrowding, and don’t move the lamb too much so each side develops a deep, golden-brown crust.
Pour in the red wine to deglaze the pan, scraping up any browned bits, then transfer the skillet to the oven and roast for about 12–15 minutes for medium (135°F / 57°C) or about 15 minutes for medium-well (145°F / 63°C). Remove the lamb and let it rest for 10 minutes before slicing to keep it juicy and flavorful.
Bring a pot of salted water to a boil. Blanch the asparagus and peas separately for about 3–6 minutes, until tender but still vibrant. Drain and let cool.
Toss the vegetables with the olive oil, balsamic vinegar, salt, pepper, and garlic. Top with feta cheese just before serving.
Return skillet to medium heat. Add mushroom gravy, butter, and additional red wine if needed. Stir until slightly thickened and glossy.
Slice lamb, spoon over red wine glaze, and serve alongside the asparagus pea salad. Add mint sauce if desired.

Notes

Marinating enhances both flavor and tenderness, don’t skip it.
A bold red wine (like Cabernet or Merlot) gives the best depth for the glaze.
Blanching keeps vegetables bright, crisp, and fresh, not mushy.
Feta adds saltiness, adjust seasoning accordingly.
Mint sauce adds a classic, refreshing contrast to rich lamb.
Letting the lamb rest ensures juicy, tender slices.

Nutrition Facts

Calories

380

Carbs (grams)

9 g

Protein (grams)

29 g

Fat (grams)

24 g

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

https://www.dontmissmyplate.com/how-to-cook/2021/4/13/red-wine-braised-lamb-chops-asparagus-pea-salad

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dontmissmyplate 4/8/21 dontmissmyplate 4/8/21

Triple Citrus Gin and Tonic Ice Lollies

Oh yes, the glorious gin and tonic cocktail I've learned to appreciate over time. In the US, G&T is associated with elderly folks, not sure why! I've always been a wine enthusiast first, but I love a good gin o'clock once in a while.

When the weather starts to warm up wherever you are, consider converting this classic alcoholic beverage into an icy, sweet treat! I don't believe all cocktails lend themselves well to this method. For instance, a Pina colada could easily, vodka tonic or an old fashioned? Not so much. The lime, lemon, and botanicals help enhance the mixture and make it easy to convert the water-based drink into a popsicle. I used a decent quality gin infused with orange for a trifecta of citrusy goodness—perfect for the spring.

This recipe is obviously not for the kids! I will make some non-alcoholic versions in the future so stay tuned. Of course, you're going to need some moulds, but they're super inexpensive. Here are the ones I use: another one of my favourite spring (and summer) kitchen must-haves. Enjoy and lick quickly before it melts!

Helistar Popsicle Molds with Sticks

Ingredients

1/4 cup lemon juice

1 tablespoon lime zest

1 tablespoon lime juice

1 1/2 cups tonic water

1/4 cup citrus-infused gin (I used Tanqueray Sevilla Orange)

1/4 cup water

1/3 cup granulated sugar

Botanicals (I used a few blueberries and one thing lime slice per lolly)

Instructions

Mix all the ingredients together except for the botanicals in a bowl, and stir well before transferring to a small jug. Make sure all the sugar is dissolved.

Use the jug to evenly pour the mixture into the individual moulds, almost filled but leaving enough room at the top for the blueberries or anything else you want at the bottom or sides of your ice lollies. You can add other botanicals at this point!

Freeze on a sturdy shelf overnight or for at least 6 hours. Carefully jiggle the lollies out of the case, and enjoy!

Note: If you have any mixture leftover, stir it into a regular gin and tonic!

dontmissmyplate 4/3/21 dontmissmyplate 4/3/21

Mushroom and Heirloom Tomato Quiche

I don't think you can ever go wrong with quiche. It's another recipe that's super customizable and a great addition to the brunch table.

The only thing challenge with quiche is that there is a risk it will end up tasting bland. How do you avoid that? Make sure you season the egg mixture in addition to your filling well; it will make a huge difference!

If you're tired of omelettes, scrambled, or fried eggs, quiche is a great way to add different flavours and textures while getting your dose of protein and egg differently, with the addition of a delicious buttery, flaky pastry, of course. I used puff pastry because I like the extra flakiness, but you can still use regular pie crust. I also used coconut milk as a non-dairy alternative.

Add this recipe to your brunch spread, weekday breakfast repertoire (go crust-free and use a muffin tray), or any time you have folks over for lunch and need a light fare - you can serve it with a light side salad.

Ingredients

1 puff pastry sheet, thawed (10 minutes before baking)

2 tablespoons olive oil

1/2 cup shiitake mushrooms

1/4 cup corn (canned or fresh from the cobb)

2 tablespoons garlic, minced

1/2 green bell pepper, diced

1 tablespoon spice for rice (or your favorite all-purpose seasoning)

2 shallots, diced

1 1/2 teaspoons salt

2 teaspoons black pepper

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon coriander

1 teaspoon fenugreek powder

1 teaspoon dried thyme

1 teaspoon dried basil

1 tablespoon soy sauce

1 large heirloom tomato, thinly sliced

1/4 cup parmesan cheese, grated

4 eggs

1/2 cup coconut milk

Fresh basil leaves

Instructions

In a non-stick pan, heat the olive oil and saute the mushrooms for about 5 minutes. Add 1 teaspoon salt, 1 teaspoon black pepper, spices and herbs; cook for 1-2 minutes to bring the flavours out. Add the fresh garlic, bell pepper, and scallions; cook for another 3-4 minutes to soften the vegetables.

Deglaze the pan with soy sauce, then add the corn. Cook for about 2-3 minutes, then a set aside to cool.

In a separate bowl, whisk the eggs, milk, parmesan cheese, spice for rice, garlic powder, 1/2 teaspoon salt, and 1 teaspoon pepper until well combined.

Place the puff pastry into a 9-inch pie dish. Since the puff pastry is square, you can trim the edges or fold them slightly. Spoon the mushroom mixture onto the pastry, followed by the tomato slices.

Pour the egg mixture on top, garnish with some additional dried and fresh basil if you please, and bake for 30 minutes at 350F or until the eggs are set - they should no longer jiggle if you move the pan around.

Sprinkle a little more parmesan on top, cool for about 10 minutes, and serve warm.

dontmissmyplate 4/3/21 dontmissmyplate 4/3/21

Blueberry and Lemon Curd French Toast

I promise you won't regret this! Best French toast recipe ever, especially if you love blueberries, citrus flavours, and well the both of them combined!

The lemon really does bring out the best in berries and quite literally deepens the colour of the blueberries; that dark rich hue is courtesy of your friendly springtime citrus fruit.

Honestly, when it comes to my favourite brunch items, French toast is pretty high up on the list. You can do so much with it, but at the same time, it offers this classic taste and comforting feeling that I will never get tired of.

The lemon curd enhanced mixture and filling along with the blueberry compote screams spring and will wow you and your guests. The tartness and subtle sweetness from the berries and lemon are mellowed out by the cream and eggs and come together nicely. Enjoy and tag me if you make it to see how it goes!

Ingredients

Blueberry compote:

1/2 cup blueberries

1 teaspoon lemon zest + extra for garnish

1 tablespoon lemon juice

2 tablespoons water

1 tablespoon coconut sugar

French toast mixture:

2 eggs

1/4 cup lemon curd

1 tablespoon coconut sugar

2 tablespoons coconut milk

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 teaspoon vanilla extract

2 tablespoons lemon curd

1/4 cup whipped cream (I used almond-milk based)

Fresh mint (optional)

Instructions

In a long dish, whisk the eggs, milk, lemon curd, vanilla, sugar, salt, cinnamon, cloves, and nutmeg. Melt the butter and cool, then add to the mixture. (If the mixture seems too thick, add a little almond milk to thin it out).

In a small saucepan, bring the blueberries, water, lemon zest, lemon juice, and sugar to a boil. Reduce the temperature and simmer on medium-low heat, stirring frequently. Keep a close eye, as this can burn quickly! Once the berries have started to break down, and the mixture has thickened into a thin jam-like consistency, set aside.

Prepare your toast! Lay the bread slices spaced out in the dish to absorb the egg mixture, about 10 seconds per side, making sure each face is evenly coated. Place the slices into an oil sprayed, non-stick pan on medium heat. Cook until golden on each side, about 3 minutes each, Again, keep a close eye, so you don’t burn anything. Set the prepared toast aside.

In a small bowl, mix the whipped cream and lemon curd.

Now assemble your French toast when ready to serve. On one slice (2 per person), smear a tablespoon (or less) of the whipped mix, followed by the same amount of compote, then place the second slice and repeat. For the top slice, garnish with a bit of extra lemon zest and mint leaves.

Serve and enjoy! This recipe serves two people, so double for four and so on.

dontmissmyplate 3/31/21 dontmissmyplate 3/31/21

Corn, Arugula, and Avocado Salad with a Lemon Vinaigrette

Greens don’t always get the spotlight at brunch, but they should. While the table is often filled with pastries, eggs, and rich dishes, a fresh salad brings balance, something light, vibrant, and refreshing to cut through it all. It wakes up the palate and adds a bit of color to the spread, especially during the warmer months.

This Corn, Arugula, and Avocado Salad is simple but full of contrast. Peppery arugula is paired with sweet corn, creamy avocado, tangy blue cheese, and a touch of sweetness from raisins, all brought together with a bright lemon-thyme vinaigrette. It’s the kind of dish that quietly rounds out the table but ends up being one people keep going back to.

Perfect for sharing, it’s an easy way to bring something fresh and seasonal into your brunch rotation.

Yield: 4-6

Author: Dontmissmyplate

Corn, Arugula, and Avocado Salad with Lemon Vinaigrette

A bright, fresh, salad that’s perfect for spring or a vibrant brunch table. Peppery arugula pairs with sweet corn, creamy avocado, tangy blue cheese, and chewy raisins, all tossed in a zesty lemon-thyme vinaigrette. Quick to assemble and packed with color and nutrients, this vegetarian salad makes a healthy, satisfying side or a light main.

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

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