Baked Asparagus and Eggs

INGREDIENTS

• 3 tablespoons olive oil, more for drizzling
• 200 g asparagus, trimmed and cut into small pieces
• 2 spring onions, white and light green parts, thinly sliced
• 5 large eggs
•  roughly chopped soft herbs like basil, cilantro, chives or parsley use at least 2
• 1/2 cup heavy cream
• 1 tablespoons grated Parmesan
•  Salt
•  black pepper, to taste
•  Lemon wedges, for serving
•  Flaky sea salt for sprinkling

PREPARATION

1. Heat the oven to 150C.
2. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
3. Whisk together the eggs, most of the herbs, and cream. 
4. Whisk in Parmesan, salt and pepper. 
5. Pour the egg mixture over asparagus and place the skillet in the oven.
6. Bake for about 20 minutes, until set, but still slightly jiggly in the center. 
7. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
8. Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.

Baked Potato and Cauliflower

INGREDIENTS

4 large baking potatoes, like russets
1 teaspoon olive oil
 Kosher salt
1 small head of cauliflower, cut into florets
3 cups milk
2 bay leaves
4 tablespoons unsalted butter
1 cup grated Parmesan cheese.
 Nutritional Information


PREPARATION

Preheat oven to 450.
Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork.

Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.

While the potatoes are baking, put the cauliflower into a saucepan set over medium-high heat, and add the milk and bay leaves. Heat until almost boiling, then reduce flame to low, and simmer until tender, approximately 20 minutes.

When the potatoes are done, remove them from the oven, slice them open down the middle and use a spoon to scrape out their flesh into a bowl. Add the butter, the cauliflower and a healthy splash of the milk, and mash to combine. Spoon the mixture back into the empty jackets, place on a baking sheet and shower with cheese. Return to the oven for approximately 15 minutes, until the cheese is melted and golden.

Turnip Gratin

INGREDIENTS

•  Butter or olive oil for the baking dish
• 1 garlic clove, cut in half
• 2 pounds turnips, preferably small ones, peeled and sliced in thin rounds
•  Salt and freshly ground pepper
• 4 ounces Gruyere cheese, grated (about 1 cup tightly packed)
• 2 ½ cups low-fat milk (1 percent or 2 percent)
• 1 teaspoon fresh thyme leaves, roughly chopped

PREPARATION

1. Preheat the oven to 400 degrees. Butter or oil a 2-quart baking dish or gratin dish. Rub the sides and bottom with the cut clove of garlic.
2. Place the sliced turnips in a bowl and season generously with salt and pepper. Add half the cheese and the thyme and toss together, then transfer to the gratin dish and pour on the milk. It should just cover the turnips.
3. Place in the oven and bake 30 minutes. Push the turnips down into the milk with the back of a large spoon. Sprinkle the remaining cheese over the top and return to the oven. Bake another 40 to 50 minutes, until all of the milk is absorbed, the turnips are soft and the dish is nicely browned on top and around the edges.

Tortilla Espanola

INGREDIENTS

• 1 ¼ pounds onions, diced
• 1 large green bell pepper, seeded and chopped
• 4 cloves garlic, minced
• 2 ½ pounds russet potatoes
•  Kosher salt, to taste
• 4 cups extra-virgin olive oil
• 10 large eggs

PREPARATION

1. Place the onions, pepper and garlic in a large bowl. Peel the potatoes, quarter them lengthwise, and slice those crosswise into 1/8th inch tiles. (A mandoline is great for this.) Add them to the onion mixture and season with 2 teaspoons kosher salt.
2. Heat the oil over high heat in a 12-inch, deep-sided skillet (preferably nonstick or well-seasoned cast iron). Drop 1 potato tile into the oil as it heats; when it floats and then begins to fry vigorously, carefully add all the potato-onion mixture and stir gently.
3. Cook the potatoes at a vigorous simmer, stirring occasionally so they don’t brown toomuch on the bottom, until they are very soft but not quite losing their shape, 20 to 25 minutes. Drain the potatoes through a colander and let them cool until warm.
4. Beat the eggs in a large bowl. Taste the potatoes for salt and season the eggs with salt accordingly. Stir the potatoes into the eggs.
5. Place the skillet over medium high heat. When it is very hot, pour in the potato mixture, spread evenly and turn heat to medium. Using a spatula, gently pull the edges of the tortilla towards the center to release them from the pan and let any liquid egg run out the sides.
6. After 4 minutes, cover the pan with the bottom of an oiled baking sheet. Using towels or oven mitts, carefully flip the pan onto the sheet, place the pan back over the heat, then slide the inverted tortilla back into the pan. Cook, without stirring, for 3 minutes. Both sides of the tortilla should be golden brown.
7. Insert a long skewer into the side of the tortilla to see how wet it is inside. Some prefer the inside a little moist, some fully cooked. You can continue to cook it, flipping the tortilla as described once a minute, until it’s done to your liking. Serve warm or at room temperature.

Sweet Potato & Garlic Soup

Ingredients 

 1 kg sweet potatoes (about 5), peeled, cut into 2-inch chunks

2 onions, chopped

1 head garlic, separated into cloves, peeled

2 Tbsp. olive oil

1500ml 6 cups chicken stock

1/4 cup Philadelphia Light Cream Cheese Product

2 Tbsp. chopped fresh chives

Heat oven to 200c.

Toss potatoes, onions and garlic with oil. Spread onto foil-covered baking sheet. Bake 1 hour or until vegetables are tender;

spoon into large saucepan, stir in stock.

Bring to boil on medium-high heat.

Remove from heat; cool slightly.

Blend – then add cream cheese

Lentil Daal

Original Article

Spicy Lentil Dahl

1 T. sesame oil or, alternatively, olive oil
1 cup finely chopped white onion
2 cloves garlic, finely chopped
1 T. finely chopped fresh ginger
4 cups water or vegetable broth
1 cup dried red lentils, rinsed and picked over
1 t. cumin
1 t. coriander
1 t. tumeric
¼ t. cardamom
¼ t. cinnamon
¼ t. cayenne pepper
1 t. salt, or to taste
2 T. tomato paste

Duration 45 Minutes

1. In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic and ginger. Cook, stirring often, until the onions are translucent, about 6 minutes.

2. Stirring constantly, add the water or broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.

3. Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is desired temperature and consistency, adding more water to the dahl if needed. Serve hot with Dairy-free Cheesy Flatbread and garnish with a dollop of dairy-free soy yogurt if desired.
Ashley Skabar, About.com Guide

Roasted Cauliflower

Roasted Cauliflower

INGREDIENTS

3  red bell peppers

1  medium-to-large head cauliflower

  Olive oil

  Salt and pepper

½  cup Marcona almonds

1  small garlic clove, peeled

1  tablespoon sherry vinegar

PREPARATION

Fill a large pot 2/3 of the way with water, and set to boil; turn on the broiler, and put the rack about 4 inches from the heat source.

Put the peppers on a foil-lined baking sheet, and broil, turning as each side browns, until they have darkened and collapsed, 15 to 20 minutes.

Wrap the peppers in the same foil that lined the pan; when they are cool enough to handle, remove the skins, seeds and stems (this is easiest under running water). Set aside.

Heat the oven to 450. Remove the leaves from the cauliflower.

When the water boils, salt it generously.

Submerge the head of cauliflower in the water, reduce the heat to a simmer and cook until you can easily insert a knife into the center, 15 minutes or more. Don’t overcook.

Using two spoons or a shallow strainer, transfer the cauliflower to a rimmed baking sheet, and pat dry with paper towels.

Drizzle all over with olive oil, sprinkle with salt and roast until it’s nicely browned all over, 40 to 50 minutes.

Meanwhile, combine the roasted red peppers, almonds, garlic, vinegar and a sprinkle of salt and pepper in a food processor. Turn the machine on and stream in 1/4 cup olive oil; purée into a thick paste. Taste, and adjust the seasoning.

When the cauliflower is browned, transfer it to a serving platter. Cut it into slices or wedges, and serve the romesco on the side for dipping.

Rice & Peas

Original Article

Rice and peas

50ml/2fl oz vegetable oil
1 onion, finely chopped
300ml/10½fl oz long grain rice
400ml/14½fl oz water
400ml/14½fl oz coconut milk
400g/14¼oz tin kidney beans, rinsed and drained
3 tbsp fresh thyme
salt and freshly ground black pepper
fresh coriander, to garnish

Yield Serves 4
Prep Time 30 Minutes
Cook Time 30 Minutes

Heat the oil in a frying pan and fry the onion until translucent.
Add the rice, stir well and add the water and coconut milk. Bring to the boil.
Add the kidney beans and thyme, simmer, and cover, for about 20 minutes until the rice is cooked. Season with the salt and freshly ground black pepper.
Serve garnished with the coriander.
Simon Rimmer

Roasted Cauliflower Gratin

INGREDIENTS

• 1 medium-size head of cauliflower
•  Salt and freshly ground pepper to taste
• 3 tablespoons extra virgin olive oil
• 1 small or 1/2 large red onion, cut in half or quarters (if using a whole onion) lengthwise, then sliced thin across the grain
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 1 (14 8/10-ounce) can choppedtomatoes in juice
• ⅛ teaspoon cinnamon
• ½ teaspoon coriander seeds, lightly toasted and coarsely ground
• 2 eggs
• 2 ½ ounces soft goat cheese (about 1/2 cup plus 2 tablespoons)
• 2 to 3 teaspoon chopped chives

• 
  

  Nutritional Information

PREPARATION

1. Preheat oven to 450 degrees. Line a baking sheet with parchment or foil. Cut away the bottom of the cauliflower stem and trim off leaves. Cut cauliflower into 1/3 inch thick slices, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with 2 tablespoons of the olive oil, salt, and pepper. Place on baking sheet in an even layer.
2. Roast for 15 to 20 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from oven and cut large slices into smaller pieces. You should have about 2 cups. Transfer to a large bowl. Turn oven down to 375 degrees.
3. Oil a 1-1/2 to 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium-size skillet or a wide saucepan and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and thyme and continue to cook, stirring, until garlic is fragrant, 30 seconds to a minute. Add tomatoes, cinnamon, ground coriander seeds, and salt and pepper to taste and bring to a simmer. Cook, stirring often, over medium-low heat, for 10 to 15 minutes, until the tomatoes have cooked down and the sauce is fragrant. Taste and adjust seasoning. Add to bowl with the cauliflower and stir everything together. Scrape into prepared baking dish.
4. Set aside 2 tablespoons of the goat cheese. Beat eggs, then add the remaining cheese and beat together until smooth. Pour over cauliflower mixture, making sure to scrape out every last bit with a rubber spatula. Dot top with small pieces of the remaining goat cheese and sprinkle on chives.
5. Bake 30 minutes, until top is beginning to brown in spots. Remove from oven and allow to sit for 5 to 10 minutes before serving.

• Advance preparation: Both the roasted cauliflower and the tomato sauce will keep for a couple of days in the refrigerator. The finished gratin will also keep for a couple of days. Reheat in a medium oven.

Crispy Oven Baked Wedges

this works for Wedges or Chips

Cut potato into wedges or chips

Put in boiling water for 7 minutes

Rinse off the chips

Pat dry with kitchen roll (they should be sticky)

Add to a bowl, drizzle a little olive oil over and some spices 

Mix with hands to coat all the chips

Put on tray, with generous space between each chip

Roast in 220c+ oven for 30 minutes (Open oven door a couple of times during cooking to release steam – swap over trays if using more than one)

Sweet Potato Daal

Sweet potato & coconut daal

ingredients

•     275g peeled sweet potato cubed into 5cm squares
•     88g split red lentils
•     1 green chilled deseed and thinly sliced 
•     200ml coconut milk
•     225ml water
•     1 tsp grated ginger
•     1/2 tsp ground cinnamon
•     1/4 tsp turmeric
•     salt & pepper
•     Fresh coriander for sprinkling

   

Instructions

Add the sweet potato, lentils, chilli, coconut milk and water to a saucepan and bring to the boil on a medium heat. 

Simmer gently for around 15 minutes or until the sweet potato & lentils are soft and the mixture is thick.

Now add the ginger, cinnamon & turmeric then season to taste.

Leave it to simmer on the lowest heat for a few minutes so it gets a chance to absorb all the flavours.

Finally serve with the cooked rise and a good sprinkle of fresh coriander.

Shakshuka

Shakshuka

Ingredients

•     1 tbsp olive oil
•     1/2 medium brown or white onion, peeled and diced
•     1 clove garlic, minced
•     1 medium green or red bell pepper, chopped
•     1 Passata or 2 cans (14 oz. each) diced tomatoes
•     2 tbsp tomato paste
•     1 tsp chili powder (mild)
•     1 tsp cumin
•     1 tsp paprika
•     Pinch of cayenne pepper (or more to taste-- spicy!)
•     Pinch of sugar (optional, to taste)
•     Salt and pepper to taste
•     5-6 eggs
•     1/2 tbsp fresh chopped parsley (optional, for garnish)

Instructions

Cook onion & garlic until soft

Add peppers – cook five mins

Add tomato paste, cook out

Add tomato sauce, sugar & spices

Simmer, med heat – 5-10 mins

Crack eggs on top of sauce

Cover & cook for 10 mins

Hot and Spicy Roasted Sprouts

• brussel sprouts, root ends trimmed, halved if large
• 2 tablespoons honey
• 2 teaspoons sriracha
• Lime juice
• salt
• oil

par boil sprouts for 5 mins

Preheat the oven to 190c.

In a small bowl, combine honey and sriracha. Taste and adjust for spice level.

Add lime juice and stir to combine.

When the sauce has the perfect balance of spice, sweetness, and tartness, transfer it to a larger bowl and add sprouts.

Toss to combine.

 Transfer sprouts to a rimmed baking sheet in a single layer, and drizzle remaining sauce overtop.

Sprinkle with salt (a couple big pinches will be plenty), and drizzle the oil overtop. Bake for 25-30 minutes, depending on your oven, until sprouts are fully crisped outside, and soft but not mushy within. Serve immediately.

Lentil Daal

Spicy Lentil Dahl

Ingredients

1 Tsp. oil
1 cup finely chopped white onion
2 cloves garlic, finely chopped
1 Tsp. finely chopped fresh ginger
4 cups water or vegetable broth
1 cup dried red lentils, rinsed and picked over
1 t. cumin
1 t. coriander
1 t. tumeric
¼ t. cardamom
¼ t. cinnamon
¼ t. cayenne pepper
1 t. salt, or to taste
2 Tbp. tomato paste

Instructions

1. In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic and ginger. Cook, stirring often, until the onions are translucent, about 6 minutes.
2. Stirring constantly, add the water or broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.
3. Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is desired temperature and consistency, adding more water to the dahl if needed. Serve hot with Dairy-free Cheesy Flatbread and garnish with a dollop of dairy-free soy yogurt if desired.