Coconut Salmon Chowder
Chowder is a considerable part of New England cuisine. Along the Northeast coast and beyond, from Maine (where I was inspired to make this recipe) to Rhode Island, which makes sense; of course, it's an affordable way to get filled up, and you can customize the soupy stew to be whatever you want it to be. But, most simply, a combination of vegetables and protein in a rich, creamy broth or milk-based mixture thickened with crackers and potatoes. If you are already a chowder fan, I have another version you can check out here with sweet potato and corn.
I used salmon, which is plentiful in our household, to make fish chowder for this version. When I visit Maine, clam chowder was the most prominent, but you can use almost any fish or ocean dweller for traditional seafood chowder.
Even with a creamy broth, there is a danger of chowder falling flat. So how do you prevent it?
Taste, taste, taste.
Make sure you add seasoning and taste constantly. Salt, pepper, fresh and dried herbs, whatever compliments your set of ingredients. In this case, salt and pepper and perhaps a little bit more Old bay should do.
Season the star of the show.
Whatever ingredients you want to highlight in your chowder, make sure it's seasoned! This step can make all the difference. In this case, it's the salmon which I pan-seared and seasoned it with salt, pepper, Old Bay, olive oil, and soy sauce. Even if you use canned salmon, taste and adjust before adding to the chowder.
It pays to use rich stock or broth.
Most importantly, use a good quality broth or stock! This will be a game-changer for your chowder. If possible, use a homemade helping. Consider adding some parmesan cheese when adding the cream or bacon with the carrots and celery for even more flavour. You could also use bouillon cubes as an alternative.
Enjoy this recipe as a starter or side, with some additional crackers or fresh, toasted bread.
Ingredients
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons flour
1 1/2 cups pan-seared/cooked salmon
1 teaspoon salt
1 tablespoon black pepper
1 tablespoon Old Bay seasoning
1 cup chopped carrots
3 garlic, minced
1 cup chopped celery
1 cup chopped onion
1 QT seafood stock or broth
1/2 cup coconut cream
1/2 cup coconut milk
1 cup sweet corn kernels
1/4 cup + 2 tablespoons fresh dill
2 tablespoons cornstarch
4-5 crackers, roughly crushed
1 Russet potato, peeled and diced
Instructions
Prepare your salmon if you don’t have it set aside already.
In a large pot, melt the butter with olive oil. Saute the garlic until fragrant, for about 2 minutes. Bloom the seasoning for about 1 minute, stirring.
Add the onions and cook until transcalent, for about 3 minutes.
Add the carrots, celery, and dill, sweat out for about 4-5 minutes until the vegetables begin to soften. Add extra oil if necessary.
Mix in the diced potato and flour, cook for about 2 minutes. Pour in the stock or broth, coconut cream, and coconut milk. Bring to a boil, then simmer for 20 minutes. Make sure the potatoes are soft to the bite (but not falling apart).
Stir in the salmon, corn, and crackers, heat for about 1-2 minutes before serving hot with crackers or bread. You can add a dollop or splash of cream and fresh dill to garnish.
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.
Grilled Apricots with Honey and Walnuts
When it comes to summertime fruits, we often think of them as something to toss into a salad or arrange on a cheese board. But in my opinion, they deserve the spotlight — especially when dessert rolls around.
Sure, strawberry pies and peach cobblers have their place (don’t miss my no-churn peach crumble ice cream recipe), but grilling fruit takes things to another level, especially when paired with ice cream.
That’s exactly what I did with this simple and spectacular summer recipe, featuring the often-overlooked apricot.
Why Apricots?
Apricots are bold little things. Their tangy-sweet flavor can hold its own next to a peach any day. I’ve had a soft spot for them ever since I was a kid, thanks to the apricot tree in our backyard. And if you love apricot jam, this warm, caramelized version is going to be your new favorite. How do they taste? I always say something between a plum and a peach.
There’s something about the way apricots caramelize on the grill that feels a little luxurious, almost like you’re getting away with something fancy without trying too hard. The edges char just enough to give contrast, the centers turn syrupy, and every bite feels like a reward for keeping it simple. It’s the kind of dessert that feels both nostalgic and new.
This dessert is everything you want in summer: juicy, warm fruit, cold creamy ice cream, the crunch of nuts, and a drizzle of golden honey. It's elegant enough for guests, but simple enough for a weeknight treat. Apricots, take your well-earned bow.
I hope you enjoy the recipe! I made it by chance because I wanted to take a break from peaches, and now you can enjoy it too.
Grilled Apricots with Honey and Walnuts
This simple grilled apricot recipe brings bold summer flavor to your dessert plate. Juicy apricots are caramelized on the grill, then topped with toasted walnuts, a drizzle of raw honey, and a scoop of your favorite ice cream (crème brûlée is divine!). Ready in under 15 minutes, it's the perfect quick dessert for summer nights — especially with a hint of fresh mint on top.
Ingredients
- 6 ripe apricots, halved and pitted
- 1 tablespoon olive oil
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon brown sugar
- Pinch of sea salt
- 3 tablespoons raw honey
- Handful of toasted walnuts
- 6 scoops crème brûlée ice cream (or vanilla)
- Optional: fresh mint for garnish
Instructions
- Preheat and generously grease a grill pan with cooking spray. Heat over medium.
- Slice the apricots and remove the pits. Toss them in a bowl with the olive oil, making sure each side of each apricot is well coated. Add the brown sugar, cinnamon, ginger, salt, and about half of the honey. Mix gently to coat.
- Place the apricots cut-side down on the hot grill pan. Grill for 5–7 minutes, until grill marks appear and the fruit begins to soften. Check occasionally to prevent burning.
- On the other side of the grill pan, add the walnuts. Toast them for 4–5 minutes, stirring occasionally, then remove and set aside. (You can also broil them in the oven if you prefer.)
- Flip the apricots and grill the skin side for another few minutes. Reduce the heat to low, then close the lid of the grill pan and let them steam for about 5 minutes. This helps the apricots cook through without falling apart. Keep an eye on them—they should be tender but still hold their shape.
- Serve the apricots warm, topped with 2–3 scoops of ice cream. Drizzle with the remaining honey and sprinkle with the toasted walnuts. Add fresh mint leaves for a bright, refreshing finish, if desired.
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!).
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!
Red Wine Glazed Lamb Chops With Asparagus Pea Salad
If you're looking to host and have some meat eaters in your midst, get some lamb chops for a special treat! Cuts can be on the pricey side, but they are very much worth it. I love a juicy, well seasoned, chop.
Warm weather calls from pairing this with a fresh salad, and what scream spring and summer more than asparagus and English peas?
Ingredients
1 trimmed rack of lamb
1 tablespoon seasoned salt
1 teaspoon black pepper
1 teaspoon cracked pepper
1 tablespoon paprika
2 tablespoons olive oil
1/4 cup lemon juice
1 tablespoon Worchester sauce
1 tablespoon dried mint
2 tablespoons dried thyme
3 sprigs fresh rosemary
3 garlic cloves
1 cup red wine (use a bold red)
2 tablespoons butter
1/4 cup mushroom gravy
1 cup asparagus tips
1 cup peas
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1/3 cup feta cheese
Mint sauce (optional)
Instructions
Mix the herbs, seasoning, fresh garlic, olive oil, Worchester sauce, and lemon juice in a large bowl. Use the wet rub to marinate the lamb chops, and set them aside covered airtight in the fridge for about half an hour.
Heat your oven to 350F degrees.
In a hot skillet, add some olive oil and sear the chops on all four sides to create brown crisp at medium heat.
Deglaze the pan with red wine, then bake the chops for 15 minutes, or an internal temperature of 145F degrees for medium-well. Remove from the skillet pan and allow to rest for 10 minutes.
While the lamb cooks, prepare your greens. Heat a large pot of salted water with a bit of olive oil and bring to a boil. Blanch your asparagus tips and peas separately for 6 minutes each or until cooked to your desired doneness. Remove immediately from the pot and drain, allow to cool. Once both are drained, toss with the olive oil, balsamic, salt, pepper, garlic powder and parmesan. When ready to serve, top with the feta cheese. You can also use a simple vinaigrette instead! Adjust the dressing amount accordingly in either case - too much will make them soggy.
Reheat the remaining wine and create a sauce. Add the mushroom gravy, extra wine, and some butter, and stir over medium heat until it thickens.
Give the lamb chops a final seasoning and serve with the sauce, mint sauce and salad. Makes 2 servings.
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!
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!
Mushroom and Heirloom Tomato Quiche
This recipe is part of a six course brunch.
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.
Blueberry and Lemon Curd French Toast
This recipe is part of a six course brunch.
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.
Cauliflower Piccata
Is cauliflower underrated? Yes, and I think part of the reason is its association with broccoli, which many people don't like-- probably because they haven't had it cooked right! Strictly boiled is a terrible idea; generally, I recommend it roasted with parmesan, garlic, salt, and black pepper.
I'm sure you've seen cauliflower served in a variety of ways on restaurant menus. I'm talking cauliflower steak, rice, or soup to name a few.
This recipe, of course, treats the vegetable like a piece of butterflied, flattened chicken breast (or veal, actually) to make the classic Italian piccata. The dish combines capers and lemon juice with heavy cream (I used coconut to make it vegan), white wine, fresh parsley, garlic, and butter which brings everything together.
You can eat it as is Secondo style or with some hot pasta!
Ingredients
1 large cauliflower head (you will likely have a some individual florets left over)
2 tablespoons capers
1/4 - 1/3 cup olive oil
1 tablespoon butter
1/2 teaspoon salt
1 teaspoon black pepper
2 teaspoons garlic powder
1/2 cup flour (more or less depending on what you need to drench the cauliflower)
1 tablespoon steak seasoning
1/3 cup white wine
2-3 tablespoons lemon juice + slices to garnish
1-1 1/2 cups vegetable broth (depending on how saucy you want the dish)
2 teaspoons garlic, minced
Cooking spray
2-3 tablespoons fresh parsley, chopped
5 ounces coconut cream
Instructions
Remove the leaves and stem from the cauliflower head and cut lengthwise into 1/2-1 inch slices - you want them thick enough to not break down while cooking, but not too thick. 1 large head will give you 3-4 slices; you can keep the extra florets for another recipe. Make sure the cauliflower is dry so that it does not become soggy!
Season the cauliflower with 1 teaspoon garlic powder, salt, and black pepper.
Season the flour with the steak seasoning and 1 teaspoon garlic, mix well. Drench the cauliflower slices one by one, set aside.
Pour the olive oil into the nonstick pan until the entire surface is covered (you can adjust accordingly) and turn the heat to medium-high.
Add the cauliflower slices to the pan and cook for 2-3 minutes, cooking each side until golden. Remove from the pan.
Add the butter to the remaining oil and melt, and deglaze with the white wine, cook for about 1 minute. Add the garlic and capers, cook for about 2 minutes.
Follow this with the lemon and broth, then simmer for about 5 minutes (you can reduce the heat if necessary).
Mix in the coconut cream and stir; the mixture should start to thicken—if too watery, add 1/2 teaspoon of flour. Add the cauliflower back to the pan and cook on both sides for 1 minute each (you don’t want to overcook though!), and make sure you flip over the cauliflower slices gently to prevent them from breaking down.
Sprinkle with fresh parsley and gently shake the pan to distribute the sauce and herbs.
Remove from heat and serve hot with extra capers and lemon slices - I used limes because that's what I had! Serves 2.
Asparagus, Snap Pea, and Blue Cheese Galette
Another galette just in time for spring! Coming out of a snow-filled, bitterly cold winter, the change in weather and daylight hours could not have come at a better time. This isn't just because I prefer the sun and greenery, but because the season welcomes a new set of ingredients that brighten up your plates and make people more aware of what they are eating in some ways. Winter has a lot to offer, but I'm excited for this new chapter and recipes we can make together!
Galettes, which I have praised for many reasons before, are a perfect way to celebrate the slew of returning vegetables and fruits. I have several across the seasons on this website you can try out, including the Tomato, Thyme and Cheese, the Pumpkin, Caramelized Onion, the Blackberry, Mint and Ricotta, and the Cheesy Mushroom Galette with Ricotta and Gruyere.
This galette, like the others, is a quick, easy, and ideal solution if you have extra greens lying around - although fresh is king!
I used asparagus stalks and snap peas for this recipe, both of which offer texture and substance. I combined the (non-dairy) parmesan cheese mixed with the tofu ricotta, fresh herbs, and seasoning for the cheesy filling.
Before adding it to the pie crust plate, season to taste to make sure it’s good before baking!
Ingredients
1 pie crust, thawed in the fridge
1 handful snap peas
1/3 cup ricotta cheese (I used a vegan brand)
1/3 cup parmesan cheese, grated finely
About 20 stalks of green asparagus (woody, thick part cut off)
1/4 cup fresh parsley, finely chopped
1/4 cup fresh tarragon leaves, finely chopped + extra for topping and garnish
1 tablespoon fresh garlic, minced
1 teaspoon lemon juice
2 tablespoons biltong seasoning (optional - I used Freddy Hirsch Biltong Spice)
1 spring onion, finely chopped - mostly the green part)
1 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
Pinch of hot chilli flakes
2 tablespoons crumbled blue cheese
1 tablespoon parmesan cheese, grated
1 egg + 1 teaspoon water
Sesame seeds
Instructions
Take your pie crust out of the fridge to get it to room temperature, this should take about 20 minutes.
Get a medium-sized bowl, and mix the parmesan cheese, ricotta, tarragon, fresh garlic, parsley, olive oil, biltong seasoning, salt, dried thyme, black pepper, lemon juice, and garlic powder until evenly incorporated. Season to taste!
Spread the mixture over the unrolled pie crust gently with a spoon, making sure not to 'overfill' the inside and leaving at least a 1/2 inch border.
In a large bowl, toss the asparagus and snap peas in a little olive oil, salt and pepper. Lay the stalks over the cheese mix, followed by the snap peas, some additional tarragon leaves, the blue cheese and some parmesan cheese to garnish.
Fold the border edges over to make an open-faced frame, making sure both ends of the asparagus are tucked in or not visible.
Brush with the pie crust edges with the egg wash and sprinkle the sesame seeds on top.
Bake at 400F for 35-40 minutes on a parchment-lined baking tray, then remove from the oven.
Allow for the bubbling to stop and set the galette aside to cool for about 10 minutes. Garnish with additional tarragon leaves and scallions.
Maque Choux (Creamy Corn and Green Pepper)
If you're a sucker for creamed corn, you'll like this recipe. It's a great side or even a standalone meal. The dish comes out of Louisiana, with history and origins rooted in Native American food and culture and French influence.
If you are looking for anything corn related, I have several other recipes that can speak to your soul, so check them out!
Maque Choux is a mix of corn kernels, and bell peppers sautéed, sometimes with the addition of celery and tomato. Many people use bacon fat to add a smokey flavour, but that can also overpower the natural flavour and subtly of the vegetables, especially when they are fresh. The addition of cream is another way to add a richness factor to the dish. In this case, I used coconut cream to make is plant-based and add a slightly different flavour dimension. I also add a little bit of vegan cheese to make it extra creamy.
Like most of the dishes I post, you can customize accordingly!
Ingredients
3-5 fresh corn cobs, kernels sliced off
1/2 teaspoon sugar
1 teaspoon red chili flakes
1/2 teaspoon smoked paprika
3/4 cup coconut cream (or heavy cream)
2-3 scallions, chopped
1 tablespoon garlic, minced
1 large stick celery, diced
2 tablespoons butter
1/4 cup fresh parsley, chopped
1 1/2 teaspoons salt
1 tablespoon black pepper
1/2 large red onion, diced
1 large green bell pepper, diced
1 tablespoon (vegan) parmesan, grated
1/2 chili pepper, diced
Instructions
Add the red onion to a nonstick saucepan with the melted butter, along with the garlic, chilli, green pepper and celery. Saute for about 5 minutes to sweat out the vegetables.
Add the seasoning and cook for about 2-3 minutes. Follow with the corn and cook until done, another 4-5 minutes.
Gradually add the coconut cream, stirring to thicken the mixture, then simmer for about 3-4 minutes. Add in the parsley and green onion, leave on heat for a final 1-2 minutes before removing from the stovetop. Serve hot!
Cheesy Mushroom Galette with Ricotta and Gruyere
You know this website has a series of galettes if you're looking for them! I will continue to add them to the repertoire, as they are easy to make, customizable and delicious. Also, if you are looking for a quick sure way to impress, I recommend these. Galettes naturally look sophisticated even though it's essentially a free form open-faced pie you can stuff with whatever you like. Try this Tomato, Thyme and Cheese, or this Pumpkin, Caramelized Onion, and Feta version for my savoury lovers. For my sweet lovers, you can find this Blackberry, Mint and Ricotta.
Since we're on the subject of ricotta, I love using it for both sweet and savoury recipes. It has a subtle yet distinct flavour that lends it's well to blend with other ingredients, adding a creamy element and moisture. From lasagna to pastry fillings, it should be no surprise you to see it used widely. If you're vegan or dairy-free, luckily, manufacturers now make a specific milk-free version (I use the one from Tofutti).
In this case, I add the ricotta as dollops to some juicy, sautéed shiitake mushrooms and caramelized onions. The mushrooms provide the umami which every dish needs, while the ricotta, along with the gruyere cheese, the creaminess and balance of sweet and salty wrapped up in a buttery, flakey crust.
You can have this for breakfast, brunch, or as a light fare branch of dinner - so any time of the day!
Ingredients
1 pack (5-ounces) shiitake mushrooms
1 pie crust, thawed to room temperature
1 small yellow onion, sliced thinly lengthwise
2 tablespoons olive oil
1 green chili, chopped
1 teaspoon coriander
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon cumin
1 teaspoon course salt and black pepper
1 teaspoon fresh parsley + extra for garnish
1 tablespoon Worcester sauce
1 tablespoon sherry
1/3 cup gruyere cheese
6-8 dollops or teaspoons ricotta cheese
1 egg + 1 teaspoon cold water (egg wash)
Truffle oil (optional)
Instructions
Wash and dry your mushrooms in a salad spinner or with paper towels; set aside.
In a large nonstick pan, sauté the onions in olive oil for about 2-3 minutes. Add the minced garlic, spices, salt, and pepper, then cook for another 2 minutes.
Add the mushrooms and sweat them out on medium-high heat (cook until much of the water is out and the mushrooms begin to brown, about 5 minutes), add the green chilli, cook for another minute.
Deglaze the pan with Worchester sauce and sherry by pouring each teaspoon around the mushrooms and edge of the pan before mixing in to finish, set aside.
Carefully unroll your thawed pie crust onto a parchment paper-lined baking tray. Leaving at least 1/2-1 inch border (remember you’ll need to fold this over before baking), add 3/4 of the gruyere cheese in the centre.
Top with the mushroom mixture, add dollops of ricotta cheese spaced out slightly. Use the remaining gruyere to fill in any spaces, making sure everything is in the centre, leaving some of the pie crust clean—season with additional salt and pepper and some fresh coarsely.
Gently fold over the pastry edges in your desired pattern. Brush the egg wash over the edges, then sprinkle a bit of salt and pepper (or sesame seeds if you have them and prefer).
Bake in the oven for at least 30 minutes at 425F, regularly checking to ensure you don’t burn the cheese and pie crust!
Set aside to cool and set for 10 minutes before serving. Drizzle a bit of truffle oil and enjoy!
Classic Minestrone Soup with Sweet Potato
Hearty soup (especially broth-based) with flavour. Is that so much to ask? Sometimes it is! I have found many broth-based soups fall flat and don't have much flavour, making starch-based soups like creamy butternut or cream of mushroom, for example, a go-to for people. However, the soup shouldn't always have to rely on the addition of heavy or coconut cream to be delicious.
That's why I've come to appreciate this soup - minestrone - a traditional Italian soup that is easy to make and will taste quite impressive when you serve your friends and family. Making an Italian-themed dinner? I highly recommend this to start! Need something for lunch that will fill you up? Want a heart-warming something in the middle of winter or a rainy day? This soup checks all those boxes.
You can customize it in several ways, but below I've outlined a mostly traditional version that has worked for me. I reiterate the importance of seasoning to taste during the cooking process. I'll also mention that it will help if you use freshly made or good quality broth. With a soup like this, that can make or break your meal. You'll be happy with your finished product if you consider these things. Enjoy!
Ingredients
1 cup cavatappi pasta (or any small-sized pasta)
1/2 - 1 cup white beans soaked overnight, rinsed and drained, or precooked/canned (I used white kidney beans, you can also use cannellini)
1/4 cup finely chopped pancetta or shiitake mushrooms
2 tablespoons olive oil
1 cup equal parts carrots and celery diced
1 cup yellow onion, diced
2 1/2 quarts vegetable broth (homemade or good quality)
1 large zucchini, diced
1 large sweet potato, peeled and diced
3 large garlic cloves, chopped (or 2 teaspoons minced)
1/2 bunch kale, chopped into bite-size pieces
1 (!5-ounce) can whole tomatoes, chopped
1 bay leaf
1 large thyme sprig
1 teaspoon salt
1 tablespoon black pepper
1 tablespoon dried thyme (optional)
1 teaspoon coriander (optional)
1 teaspoon dried basil (optional)
Pesto
Grated or shaved parmesan cheese
Instructions
Boil your pasta according to the packaging instructions; set it aside (you can also wait to do this while the soup is cooking).
If you have dried beans, cook those until softened in a rolling boil, about 35 minutes or longer if necessary - don't cook to the point that the beans split.
Sauté the pancetta or mushrooms in a large, heavy-bottomed bottom for about two minutes.
Add the carrots, celery and onions, cook for about 4-5 minutes, sweating them out. (If you use the other dried spices, add them in at this point).
Add the garlic, followed by the tomatoes. Add the fresh thyme and bay leaf (this is also known as 'bouquet garni' in French), and finally, your broth. Allow your soup to simmer for about 15 minutes over medium heat.
Add the potatoes, increase the temperature to medium-high; get the soup to a soft rolling boil or fast simmer. Cook for another 15 and make sure the potato begins to soften and fool through. Season to taste with salt and pepper.
Reduce the heat slightly again and mix in the kale, zucchini and most of the beans; simmer for about 6-8 minutes until the kale has wilted down, and the zucchini is somewhat cooked. Season to taste.
Mix in the cooked pasta and add the parmesan cheese and pesto in the serving bowls (not the pot), then stir and season to taste.
Serve hot and store in the fridge for 3-5 days before freezing.
Note: Don't add the pasta, parmesan, and pesto to the pot I almost made that error- only do that when serving. This prevents the pasta from getting soggy and ensures your pesto and cheese taste their best.
Sadza Nenyama (Beef and Kale Stew)
Zimbabwean Sadza with Kale and Beef Stew: A Hearty African Comfort Food
If you're looking to explore authentic African cuisine, Zimbabwean sadza with kale and beef stew is a must-try dish that embodies comfort, tradition, and rich flavors. Sadza, a staple in Zimbabwean households, is a smooth, thick cornmeal porridge similar to fufu or pap, often served alongside flavorful stews. This hearty meal is deeply rooted in Zimbabwean culture and represents the essence of home-cooked comfort food.
In this recipe, tender beef chunks are slow-cooked in a savory, aromatic tomato-based stew, perfectly balanced with nutrient-packed kale. That said, bone-in cuts are more common for this dish, and, in my opinion, provide a more flavorful, rich broth to tie the entire meal together. The combination of rich, meaty flavors and wholesome greens pairs beautifully with sadza, creating a satisfying meal that warms the soul. Whether you have Zimbabwean roots or are simply looking to try something new, this dish is a delicious way to experience the heart of Southern African cuisine.
If there was any meal I got sick of eating as a kid, it was this. As an adult far from home, I found myself with a new-found appreciation, and wanted to share the steps to materialize the meal. While I’ve personally cut down on meat, this classic dish still brings comfort, warmth, and a taste of home, especially on cold or rainy days.
For more recipes inspired by traditional Zimbabwean, cuisine, browse the website or check out Oxtail and Butternut Stew, Fried Sadza with Chilli Creamed Corn, Sadza with Butter Bean Kale Relish, Sadza and Creamed Spinach with Sardines, Huku ne Dovi (Zimbabwean Peanut Chicken Stew), and Black-Eyed Peas with Coconut and Tomato.
Sadza Nenyama (Beef and Kale Stew)
Ingredients
- 1 pound chuck beef or cut ideal for stew
- 1/2 large bunch kale, chopped
- 1 tablespoon butter
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 tablespoon black pepper
- 3 tablespoons Royco Usavi Mix (optional but highly recommended - you can also use a blend of 1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon turmeric, 1/4 teaspoon paprika, 1/4 teaspoon cornstarch, and 1/2 teaspoon fenugreek powder)
- 1 yellow onion, diced
- 3-4 Roma tomatoes, diced
- 1 tablespoon fresh garlic
- 1 tablespoon chili flakes
- 3 beef or vegetable bouillon cubes
- 3 cups water
- 1 1/2 - 2 cups cornmeal/mealie meal (I used yellow cornmeal)
- 1 teaspoon salt
- 3 cups boiling water
- 3/4 cup cold water
- 1 teaspoon garlic powder
Instructions
- Prepare your stew. In a large pot, add the butter and vegetable oil. Sauté the onion and garlic until the onion becomes translucent and the garlic fragrant, about 3-4 minutes. Add the salt, pepper, and spice blend, cook for another 2-3 minutes.
- Add the beef chunks and chilli flakes, brown the meat by cooking for about 5-7 minutes. Add the diced tomato and bouillon cubes, mix to incorporate.
- Add the chopped kale, followed by water (or liquid broth if you're using that). Reduce the heat and simmer for 30 minutes with the lid on top, stirring occasionally and seasoning to taste. You want your beef tender and cooked through, but not tough - so don't overcook.
- While the stew is cooking, make you sadza. Boil the water.
- In a medium-sized pot, stir 1/2 cup of the cornmeal with the cold water to make a paste (not too thick, not too thin).
- Season, then while stirring, add the boiling water - careful not to splash yourself! The heat should be on medium as your stir. After about 4-5 minutes, the cornmeal will begin to bubble. You can close the pot with the lid, and allow it to cook for about 15-20 minutes. Don't burn the bottom of your pot - you may need to reduce the heat to medium-low depending on your stove!
- Bring down the heat to low, and add the remaining cornmeal a 1/2 cup at a time, folding it in to make a soft dough - the softer you want the sadza the less cornmeal, for a thicker consistency use more . Place the lid back on the pot, leaving a slight opening, allowing the sadza to rest over the heat for about five minutes.
- Remove from heat and shape with a wooden spoon. Serve hot with the stew.
Notes
- For vegetarian alternative, use butternut or pumpkin cubes instead of beef.
- Sadza tastes better eaten hot, so try to serve immediately, storing until the next day hardens it. Consume the stew within 3-4 days when refrigerated, otherwise, freeze.
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!).
Baked Feta Pasta "Tik Tok Viral"
#FetaPasta or #BakedFetaPasta. Some of you may have seen it already, the Tik Tok trend that went viral for its simplicity and deliciousness (at least from a visual standpoint. Last time I saw something like this was Dalogna coffee - which to be honest, I found overwhelming and well, gross.
I'm not one to jump on bandwagons, but this certainly looks like it is worth trying. Why?
I'm a huge fan of feta cheese, I love all the bold Italian flavours that one can incorporate into this recipe - I'm talking, basil, tomato, garlic, olive oil, and of course pasta. The pesto was to add another layer of flavour, and the chilli flakes some heat.
Also, it's easy. For a lot of people with busy schedules, this is all you want from a recipe.
Make this if you are looking for a filling dish or something vegetarian that still packs a flavour punch. I will note that I have seen comments and articles mentioning that tomatoes aren't currently in season, so this will probably taste better between May and October. Still worth trying in the means to see what the hype is about!
Ingredients
1 block feta cheese
1 cup grape or cherry tomatoes
1/4 cup fresh basil leaves, chopped
1 teaspoon dried basil
4-5 fresh garlic cloves, peeled
1 teaspoon salt
1 teaspoon black pepper
3 cups cooked pasta
3-4 tablespoons olive oil
Instructions
In a baking pan, toss the tomatoes half the salt and pepper, 2 tablespoons olive oil, and half the dried basil.
Place the feta in the centre, and the garlic cloves around the pan. Drizzle the cheese with more olive oil and remaining seasoning, and sprinkle with chilli flakes.
Bake at 400F for 35 minutes.
(Cook your pasta in the meantime if you haven't already).
Remove from heat. Crush the baked feta and garlic cloves, then stir in the fresh basil and pasta.
Serve immediately!
Eggplant Lasagna with Mushroom Ragu
This recipe is part of a two-part 3-course meal menu. Start with this Creamy Tomato Beet Soup.
Who doesn't love lasagna? Whether it's traditional with pasta and meat, vegetarian, vegan, gluten-free, you name it - it's a people pleaser and is super satisfying!
One of the most popular vegetarian, low-carb versions is substituting the pasta with eggplant. The vegetable cut into thick enough sheets (not too thick!) acts as the lasagna pasta sheets, and takes on whatever flavour you add to them like a sponge. Most people keep the meat, but I swapped that out for some baby Bella mushrooms, and it was just as delicious.
This a great main dish when you are hosting or looking for a tasty weekend dinner.
I also paired the lasagna with an easy Kale and Shaved Brussels Sprouts Salad. Even though eggplant is a vegetable, you may still want to balance out the cheese with something green!
I also recommend pairing this dish with a bold, red wine like a cabernet sauvignon or merlot.
Ingredients
2 eggplants
1/3 cup olive oil
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon garlic powder
1/2 cup ricotta cheese
1/3 cup parmesan cheese, grated
1 tablespoon Italian seasoning
1 teaspoon dried parsley
1 tablespoon fresh parsley, finely chopped
1 egg
1 teaspoon salt
1 tablespoon black pepper
1 tablespoon garlic powder
1/2 teaspoon paprika
9 ounces Baby Bella mushrooms ( a pack and a half)
1/2 red onion, finely chopped
3 spring onions, finely chopped
2 tablespoons fresh garlic, minced
1 teaspoon salt
1 tablespoon black pepper
1 tablespoon cumin
1 tablespoon coriander
1 teaspoon fenugreek powder
1 teaspoon dried parsley
1 teaspoon Italian seasoning
2 tablespoon butter
1 tablespoon olive oil
1 jar marinara sauce
2 tablespoon sherry or cooking wine
2 tablespoons Worcester sauce
1/3 cup mozzarella cheese
Fresh parsley or basil
Instructions
Prepare the eggplant. Think of this like boiling pasta sheets before laying them into the baking pan to layer your lasagna. Pre-cooked eggplant will taste so much better seasoned and baked before assembly.
Line two baking sheets with parchment paper. Slice off the tips of your eggplants, then slice lengthwise into 1/4 inch slices (or just thick enough to handle the layers on top).
Brush with olive oil, then season with the salt, pepper and garlic powder.
Bake at 375F for about 20 minutes, until slightly browned and softened, remove from oven and set aside.
Make your ragu. In a saucepan, add the butter, olive oil, salt, pepper, fresh garlic and spices. Sauté for 2-3 minutes until fragrant. Add the spring and red onions, cook for another 2-3 minutes.
Add in the mushroom, and sweat them out for about 5 minutes.
Add in the Worchester sauce, sherry, and marinara sauce, reduce heat from medium to low and simmer for about 10 minutes, stirring occasionally. Season to taste.
While the ragu cooks, make the cheese filling. In a small bowl, beat the egg with the parmesan, ricotta, fresh herbs, salt, pepper, garlic and spices.
Once the ragu is done, assemble your lasagna! In a baking pan (I used 8 by 8 inches) spoon a level layer of the ragu, then layer the eggplant, ricotta mix, and mozzarella cheese on top. Repeat the process in equal parts each time. Your final layer should be mozzarella cheese which can melt on top, sprinkle some grated parmesan and fresh parsley if you care.
Bake for 30 minutes at 375F - you can cover the baking pan with foil if you like then broil at the end to melt or crispen the top.
Serve with the Kale and Brussels Sprouts Salad!
Roasted Veggie Sheet Pan with Pan Seared Salmon
This recipe is part of a two-part 3-course meal menu. Start off with this Avocado and Strawberry Salad.
It doesn't get any more classic for dinner than a sheet pan with roasted vegetables, served with protein. You can choose to bake your salmon, but I wanted mine pan-seared with butter sauce!
Vegetable sheet pans are great during the week or whenever you are in a hurry but want something quick and delicious. You can also customize them and throw in a combination of anything you like.
If you are looking to pair your veggies with a protein, nothing beats a juicy fish fillet, in my opinion.
As for the vegetable selection, I used a number of my favourites, but of course, included red for a romantic valentine's flare given the timing in this case. Either way, you are getting a healthy selection of vitamins, antioxidants, and protein. If you are worried you won't get filled up, trust me, you will! The best part of it is you won't feel bad about an indulgent dessert.
Ingredients
2 salmon fillets with skin on (if you want to make it 4, double up the recipe accordingly)
4 tablespoons butter plus extra for butter sauce
Fresh thyme sprigs
2 tablespoons fresh garlic, minced
1/2 teaspoon salt
1 tablespoon old bay seasoning
1 teaspoon fish spice
1 tablespoon black pepper
2-3 tablespoons olive oil
Vegetable sheet pan:
1/4 cup olive oil
1/2 head cauliflower, chopped
1 fennel bulb, sliced thinly lengthwise
1 bunch tomatoes on a vine
2-4 red potatoes, quartered
1/2 red onion, sliced thinly
4-6 red chilli peppers
2 red bell peppers, decored and sliced
2 tablespoon sherry
2 tablespoon Worchester sauce,
1 tablespoon coriander
1 teaspoon paprika
1 teaspoon fenugreek powder
1 tablespoon garlic powder
1 teaspoon cumin
Instructions
Get your vegetables cooking. Be sure to inspect and wash them, then remove excess water - you can use a salad spinner or a regular colander, then blot with some paper towels.
In a large bowel, add the prepare vegetables.
In a small bowl, combine the olive oil, sherry, Worchester sauce, garlic, salt, black pepper, coriander, paprika, fenugreek powder, and cumin. Whisk until evenly mixed, then pour over the vegetables. Toss and stir gently with a wooden spoon to evenly coat the veggies, then set aside for 10 minutes.
On a large baking pan lined with parchment and sprayed with cooking oil, layout your vegetables - colour coordinate to make it visually appealing! Bake in the oven at 350F for 30 minutes, checking periodically to turn over veggies to make sure they cook evenly on both sides and to the appropriate doneness - try not to overcook.
While your vegetable sheet pan is in the oven, cook your salmon. (If you decide to bake your salmon, you can out the fillets in the oven with the veggies).
Blot with paper towels to dry the surface to remove excess moisture - this will help you get a nice crispy sear. Season the fish with salt, pepper, garlic powder, fish spice, and old bay seasoning.
In a non-stick pan, add the oil and heat on medium heat. Place the salmon skin down, cooking 5-6 minutes. Add the thyme, but garlic, then turn over the fillets.
Cooking for 2 minutes, then get to spoon and baste with butter sauce to finish cooking it for another 3 minutes. Remove from heat when cooked to your preferred doneness - at least 145F or flaky when you open along the grain with a fork - be sure to check the thickest part of the fillets.
Add a little more butter to the pan once the fish is removed to make more sauce, pour over the fish when ready to eat.
Serve hot with the vegetables and the remaining butter sauce.
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!