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Savory Sweet Potato Gratin
Calories451 Kcal
Protein8 g
Fat30 g
Carbs41 g

Savory Sweet Potato Gratin

AmericanVegan4200 min

This savory sweet potato gratin is a refreshing change of pace from the ubiquitous streusel- or marshmallow-topped sweet potato casserole. This easy gratin is...

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Ingredients
  1. 2 tablespoons butter
  2. 1 1/2 to 2 pounds sweet potatoes
  3. Garnish: Kosher salt and freshly ground black pepper, to taste
  4. 6 tablespoons cheese (Parmesan)
  5. 1 cup heavy cream
Directions
  1. Heat the oven to 400 F. Generously butter a 9-inch square baking dish or 2-quart baking dish.
  2. Peel the sweet potatoes and slice them into 1/4-inch rounds. If the potatoes are large, cut them in half lengthwise before slicing.
  3. Arrange about one-third of the sweet potato slices in the prepared baking dish.
  4. Sprinkle with salt and pepper and then sprinkle with 2 tablespoons of the grated Parmesan cheese. Repeat the layers, ending with the last of the Parmesan cheese.
  5. Cut the remaining butter into small pieces and distribute evenly over the casserole. Pour heavy cream over all.
  6. Cover the casserole tightly with foil. Bake for 25 minutes.
  7. Uncover and continue baking for 20 to 25 minutes longer, until potatoes are tender.
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Cajun-Style Smothered Pork Chops
Calories695 Kcal
Protein59 g
Fat41 g
Carbs20 g

Cajun-Style Smothered Pork Chops

OtherNon-vegetarian3900 min

These smothered pork chops make a tasty family meal. It's a quick and easy preparation, perfect for a busy day. The pork chops are seared and then simmered with...

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Ingredients
  1. 4 pork chops, boneless
  2. 4 1/2 tablespoons all-purpose flour, divided
  3. 2 teaspoons Cajun or Creole seasoning (add salt to taste if the seasoning is salt-free)
  4. 2 tablespoons extra virgin olive oil
  5. 2 tablespoon butter or more olive oil
  6. 1/2 cup chopped celery
  7. 1/2 cup chopped onion
  8. 1/2 cup chopped green bell pepper
  9. 2 cups chicken broth
  10. 2 teaspoons Worcestershire sauce
Directions
  1. Heat 2 tablespoons of olive oil in a skillet over medium heat.
  2. Combine 3 tablespoons of flour and the Cajun seasoning. Coat the pork chops thoroughly with the seasoned flour.
  3. Heat 2 tablespoons of olive oil in a skillet over medium heat.
  4. When the oil is hot, add the pork chops to the skillet—Cook for about 4 to 5 minutes on each side, or until nicely browned.
  5. Remove the chops to a plate and add the butter to the skillet. Add onion, green pepper, and celery and cook, stirring, until the onion is softened. Stir in the remaining 1 1/2 tablespoons of flour. Cook, stirring, for 2 minutes longer.
  6. Add the chicken broth and Worcestershire sauce to the skillet. Add the pork chops, cover, and reduce heat to low.
  7. Simmer for 20 to 25 minutes, or until the pork is tender.
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Pepper and Herb Crusted Sirloin Strip Roast
Calories726 Kcal
Protein88 g
Fat36 g
Carbs10 g

Pepper and Herb Crusted Sirloin Strip Roast

AmericanNon-vegetarian6000 min

This delicious sirloin strip roast is covered with coarse freshly ground pepper and herbs, then it is roasted to perfection. This roast can be prepared earlier...

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Ingredients
  1. 2 teaspoons sea salt (or kosher salt)
  2. 2 tablespoons black pepper (coarsely ground; or cracked black pepper)
  3. 2 cloves garlic (minced)
  4. 1 tablespoon rosemary (finely chopped and fresh)
  5. 2 tablespoons parsley (flat leaf or curly, finely chopped)
  6. 3 tablespoons extra virgin olive oil
  7. 3 to 4 pounds sirloin strip roast
  8. Optional: pan gravy or onion gravy
Directions
  1. Heat oven to 425 F.
  2. Combine the sea or kosher salt, pepper, minced garlic, rosemary, parsley, and olive oil. Rub the pepper and herb mixture all over the roast; place in a baking or roasting pan, fat side up. If not roasting right away, cover the roast and refrigerate.
  3. Roast for 30 minutes, then reduce the heat to 325 F. Continue cooking for about 1 to 1 1/2 hours, or until the roast registers about 130 F on an instant-read thermometer or temperature probe inserted into the center of the roast. This is for medium rare. For medium, take it out of the oven at about 140 F to 145 F.
  4. Remove the roast from the oven, transfer to a platter or cutting board, cover loosely with foil and let it rest for 15 to 20 minutes before slicing.
  5. While the roast is resting, prepare Pan Gravy or Onion Gravy.
  6. Slice the roast and serve with the gravy, along with mashed potatoes and a vegetable or tossed salad.
  7. Serves 4 to 6.
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Peruvian Stewed Chicken in Cilantro Sauce (Seco De Pollo)
Calories1161 Kcal
Protein82 g
Fat50 g
Carbs94 g

Peruvian Stewed Chicken in Cilantro Sauce (Seco De Pollo)

AmericanNon-vegetarian3600 min

Seco de pollo is an easy recipe for stewed chicken with peas, carrots, and potatoes, cooked together in a delicious cilantro sauce. It is a Peruvian specialty t...

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Ingredients
  1. 4 medium yellow potatoes
  2. 3 large carrots
  3. 1 large bunch cilantro
  4. 4 cups chicken broth (divided)
  5. 2 whole chicken breasts (boneless, each cut in half)
  6. Salt and pepper (to taste)
  7. 2 tablespoons butter
  8. 2 tablespoons olive oil
  9. 1 cup onion (chopped)
  10. 3 tablespoons chopped chili pepper (aji amarillo, jalapeno or similar hot chili pepper)
  11. 3 cloves garlic (minced)
  12. One (10-ounce bag) (2 cups) frozen peas
  13. Garnish: fresh cilantro leaves
  14. 2 cups of rice (for serving)
Directions
  1. Gather the ingredients.
  2. Peel the potatoes and cut each into 4 wedges.
  3. Peel the carrots and slice each crosswise into 1/4-inch-thick round pieces. Set aside with the potatoes.
  4. Place the bunch of cilantro in a blender or food processor with 1/2 cup of the chicken broth and process until smooth. Set aside.
  5. Cut each chicken breast half into 3 to 4 pieces. Season chicken with salt and pepper.
  6. Melt the butter and oil in a large saucepan over medium heat. Sauté chicken pieces just until lightly browned on all sides. Remove chicken to a plate and set aside.
  7. Add the chopped onion, chili pepper, and minced garlic to the saucepan and cook over medium-low heat until soft and translucent, about 10 minutes.
  8. Add the processed cilantro and the remaining 3 1/2 cups chicken broth to the saucepan. Add the carrots and potatoes, and simmer until just tender, about 20 minutes.
  9. Add the chicken pieces and the peas and simmer. Cook for 10 to 15 minutes, checking the chicken pieces for doneness often, and remove saucepan from heat once the chicken is just cooked through.
  10. Garnish with fresh cilantro and serve over rice.
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Thai Yellow Curry Chicken With Vegetables
Calories881 Kcal
Protein64 g
Fat42 g
Carbs66 g

Thai Yellow Curry Chicken With Vegetables

OtherNon-vegetarian4800 min

This Thai yellow curry recipe is a classic chicken curry dish you'll want to make again and again. Here it's made in a traditional way using chicken pieces and ...

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Ingredients
  1. 24 to 32 oz. chicken (6 to 8 drumsticks or other chicken pieces, without skin for a lower fat dish)
  2. 2 to 3 potatoes (chopped into small chunks)
  3. 1 cup tomatoes (cherry variety, or 1 to 2 medium-sized tomatoes, sliced into wedges)
  4. 1 cup stock (chicken, good-quality)
  5. 1 handful coriander (fresh)
  6. Curry Sauce:
  7. 1 stalk lemongrass (fresh, minced, or substitute 1 tbsp lemon juice)
  8. 4 cloves garlic
  9. 6 teaspoons galangal (or ginger, or Thai ginger, sliced thinly)
  10. 1 shallot (or 1/4 cup purple onion)
  11. 1 chili pepper (yellow or red, sliced, or 1/2 to 1 tsp. dried crushed chili from the spice aisle)
  12. 1/2 tsp. chili powder (North American type at your local supermarket spice aisle)
  13. 3/4 tsp. turmeric
  14. 1 tsp. coriander (ground)
  15. 1 tsp. cumin (ground)
  16. 1/4 tsp. cinnamon
  17. 1/3 tsp. white pepper
  18. 3/4 tsp. shrimp paste
  19. 2 tbsp. fish sauce
  20. 1 tbsp. lime juice
  21. 2 tbsp. palm sugar (or brown sugar)
  22. 1 tbsp. ketchup
  23. 3/4 can coconut milk (reserve remaining 1/4 can)
Directions
  1. Preheat oven to 375 F.
  2. Place all curry sauce ingredients in a food processor, large chopper, or blender. Process well to create a fragrant yellow curry sauce.
  3. Transfer curry sauce to a large casserole-type dish (you will need a lid or foil). Add the chicken stock, and stir to combine.
  4. Add the chicken pieces and potatoes, reserving the tomatoes for later. Stir everything together. Cover and bake at 375 F for 45 minutes. Remove from oven, add tomatoes, cover, and return to oven for 15 to 20 more minutes.
  5. Remove from oven, and check the chicken. If the meat is tender and juices run clear, the dish is cooked. If not, stir and return to oven for another 10 minutes.
  6. Before serving, stir in the reserved coconut milk. Now taste test the curry, adding more fish sauce instead of salt as needed. If the curry is too salty, add a little more lime juice. More chili can be added for more spice. If too spicy, add more coconut milk or chicken stock.
  7. Top with a handful of lightly chopped coriander, serve with Thai jasmine rice. Enjoy!
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Indian-Style Chinese Chili Chicken
Calories579 Kcal
Protein24 g
Fat48 g
Carbs15 g

Indian-Style Chinese Chili Chicken

Indian ChineseNon-vegetarian3900 min

Eastern India is home to a whole community of Chinese people who migrated there years ago. As is always the case, there was an exchange of ideas, values, tradit...

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Ingredients
  1. 1 lb. (500 g.) boneless chicken (thigh is ideal)
  2. 2 tbsp. cornflour (divided)
  3. 4 tbsp. soy sauce (divided)
  4. 1 egg
  5. 2 large onions or 4 to 5 spring onions
  6. 1 cup vegetable, canola or sunflower oil (divided)
  7. 4 to 6 dry red chilies
  8. 2 tbsp. finely minced fresh garlic
  9. 1 tbsp. freshly grated ginger
  10. 2 tbsp. tomato ketchup
  11. 2 cups hot water
  12. 2 large green bell peppers, cut into 2-inch squares (seeds and stems discarded)
  13. 5 to 6 tablespoons cool water
  14. Salt (to taste)
Directions
  1. Cut the chicken into 2-inch cubes and put into a large mixing bowl.
  2. Add 1 tablespoon cornflour, 1 tbsp. of soy sauce and the egg to the chicken and mix well until a smooth liquid marinade is formed. Set aside for 15 to 20 minutes to marinate.
  3. Cut the onions into 1-inch pieces. If using spring onions, cut the green, leafy stems into 1-inch pieces.
  4. Place a wok or deep pan over high heat and add 2 tablespoons of oil. When hot, add the dry red chilies and cut onions and fry until the onions are translucent. Add the garlic and ginger and fry for 1 minute.
  5. Add the remaining soy sauce and tomato ketchup. Stir often and fry for another minute. Remove from heat and set aside.
  6. Put another wok or deep pan onto the stove over high heat. Add the remaining cooking oil and when hot, fry a little of the marinated chicken at a time until it is golden.
  7. Remove from oil with a slotted spoon and put straight into the pan with the onion-garlic-sauce mixture. Repeat with the remaining chicken.
  8. Once all the chicken is done, return the sauce with the chicken to high heat and stir. Cook for 3 to 4 minutes.
  9. Add 2 cups of hot water and cook until chicken is tender and done, about 5 to 7 minutes.
  10. Add the green bell peppers, and while they are cooking, put the remaining tablespoon of cornflour in a cup, add 5 to 6 tablespoons of cool water and mix well until a smooth liquid is formed. Add this liquid to the pan and stir well. The gravy will thicken fairly quickly. As soon as this happens, remove the pan from the heat.
  11. Serve hot with plain boiled rice.
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Sweet Potato Falafel
Calories319 Kcal
Protein12 g
Fat6 g
Carbs56 g

Sweet Potato Falafel

OtherVegan4320 min

This recipe for sweet potato falafel is a win-win situation. Sweet potatoes are not only reasonably priced and readily available, but they also have a more inte...

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Ingredients
  1. 2 medium sweet potatoes
  2. 2 tablespoons all-purpose flour
  3. 1 (14-ounce) can chickpeas (rinsed and drained)
  4. 1 large yellow onion (finely diced)
  5. 2 tablespoons garlic (minced)
  6. 2 teaspoons fresh parsley (chopped)
  7. 1 teaspoon cumin
  8. 1 1/2 teaspoons ground coriander
  9. 2 tablespoons lemon juice
  10. 1/2 teaspoon salt
  11. Sesame seeds
Directions
  1. Gather the ingredients.
  2. Heat oven to 425 F.
  3. Bake sweet potatoes for one hour or until they can be pierced easily with a fork. Alternatively, you can microwave the sweet potatoes (usually 20 minutes for two large sweet potatoes, depending on your microwave). Allow sweet potatoes to cool completely. Once cooled, peel off skins and discard.
  4. Place cooled sweet potatoes in a large bowl and mash with a fork. Add flour, chickpeas, onion, garlic, parsley, cumin, coriander, lemon juice, and salt. Continue to mash with a fork until well combined and smooth in consistency. Alternatively, pulse all of the ingredients in a food processor for quick mashing.
  5. Using your hands, a melon baller, cookie scoop, or tablespoon, form mixture into small balls and place them 2 inches apart on a baking sheet that has been sprayed with cooking spray. Sprinkle with the desired amount of sesame seeds. Chill falafel balls in the refrigerator about 45 minutes.
  6. Heat oven to 375 F. Remove the chilled falafel balls from the refrigerator and bake for about 10 to 12 minutes or until golden and crispy.
  7. If you choose to flatten the balls with a fork for a small falafel patty, bake them for about 8 to 10 minutes.
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Easy Curried Indian Vegetables Recipe
Calories355 Kcal
Protein10 g
Fat6 g
Carbs69 g

Easy Curried Indian Vegetables Recipe

Indian cuisineVegan2100 min

If you like Indian food spices such as curry or ginger, you'll love this vegan recipe of mixed carrots, peas, and potatoes simmered in a generous amount of arom...

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Ingredients
  1. 1 tbsp. vegetable oil
  2. 1 tbsp. vegan margarine
  3. 2 cloves garlic (minced)
  4. 3/4 tsp. cinnamon
  5. 1/2 tsp. ground cardamom
  6. 1 1/2 tsp. ground cumin
  7. 3/4 tsp. turmeric
  8. 2 tsp. ground ginger
  9. 1/2 tsp. cayenne pepper
  10. 2 onions (diced)
  11. 4 tomatoes (chopped, or one 12-ounce can diced tomatoes)
  12. 3 carrots (sliced)
  13. 1 cup peas
  14. 2 potatoes (chopped into 1-inch pieces)
  15. 1/4 tsp. salt
  16. 3/4 cup water
Directions
  1. Gather the ingredients.
  2. In a large skillet or frying pan, heat the vegetable oil and margarine over medium heat. Add the minced garlic along with the cinnamon, cardamom, cumin, turmeric, ginger, and cayenne pepper, and then reduce the heat to low. Cook for just one minute, stirring once or twice.
  3. Next, add the diced onions to the pan and sauté for about 3 minutes, or until the onions turn clear.
  4. Add the chopped tomatoes, carrots, peas, potatoes, salt, and water.
  5. Cover your pan and allow the vegetables to cook for about 20 minutes, or until the potatoes are done cooking and tender. While the vegetables are cooking, check on them once or twice and give them a quick stir. You may need to add a little bit more water at the end of the cooking process.
  6. Once the vegetables are done cooking, remove the lid from the pan and serve your mixed vegetable curry over plain steamed white or brown rice.
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Parsi Brown Rice
Calories396 Kcal
Protein8 g
Fat1 g
Carbs87 g

Parsi Brown Rice

Indian cuisineVegan2100 min

Indian food is a combination of various flavours - salty, sweet, bitter, sour and hot. Ideally these flavors should not only balance within a dish but a good me...

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Ingredients
  1. 2 cups long grained Basmati rice
  2. 2 tbsps vegetable/sunflower/ canola cooking oil or ghee
  3. 1/2 tsp sugar (I usually use raw sugar)
  4. 5 black peppercorns
  5. 4 cloves
  6. 1 bay leaf
  7. 1" piece of cinnamon
  8. 2 large onions sliced very thinly
  9. 4 and a 1/2 cups hot water
  10. Salt to taste
Directions
  1. Gather the ingredients.
  2. Wash the rice in a sieve under running water until the water runs clear. Drain the rice thoroughly in the seive.
  3. Heat the vegetable/sunflower/ canola cooking oil or ghee in a deep, heavy-bottomed pan on a medium heat. When the oil is hot, add the sugar and cook until it caramalizes and turns dark brown and liquid. Stir frequently.
  4. Add the whole spices and fry till they release their aroma (or turn slightly darker).
  5. Add the sliced onions and fry until they are soft, translucent and starting to turn a pale golden colour.
  6. Add the rice to this and mix well. Fry for 2 minutes, stirring often to prevent sticking.
  7. Add the hot water and mix again.
  8. Bring to a boil and then reduce flame to a simmer.
  9. Cook this way till the water almost dries up.
  10. Now sprinkle about 3-4 tablespoons of water all over the rice, cover and cook till done. To check if rice is cooked, pick up a few grains and squeeze between thumb and index finger. The grains should feel firm but mash fully.
  11. Turn off fire, cover and allow to rest for 5 minutes.
  12. Serve hot with Dhansak and Kachumbar salad.
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Curried Sweet Potato Soup With Coconut Milk
Calories704 Kcal
Protein44 g
Fat48 g
Carbs25 g

Curried Sweet Potato Soup With Coconut Milk

Indian cuisineVegan6900 min

Curried sweet potato soup with coconut milk is a welcome dish during the cooler months. The creamy, aromatic soup has a subtle sweetness from the roasted sweet ...

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Ingredients
  1. 3 medium sweet potatoes
  2. 4 tablespoons olive oil (divided)
  3. 1 teaspoon sea salt
  4. 1 medium onion (chopped)
  5. 2 stalks celery (chopped)
  6. 2 clove garlic (finely chopped)
  7. 1 tablespoon garam masala
  8. 1 teaspoon curry powder
  9. 5 cups chicken or vegetable stock
  10. 1 cup coconut milk
  11. 1/2 cup water
  12. (Optional) 4 slices
  13. crusty bread (optional)
Directions
  1. Preheat the oven to 350 F (180 C).
  2. Slice the sweet potatoes into 2-inch rounds. Place potatoes on a baking sheet and drizzle with 2 tablespoons of the olive oil. Season with salt. Bake for 1 hour, or until tender. Remove from the oven and set aside to cool.
  3. Meanwhile, in a large saucepan, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and celery and fry, stirring often, for 5 minutes. Add the garlic and fry for 30 seconds.
  4. Add garam masala and curry powder. Fry, stirring constantly with a wooden spoon, for 30 seconds. Remove the saucepan from the heat.
  5. Scoop flesh out of the sweet potatoes and discard the skins. Place potatoes into the saucepan and stir well to coat in the spices.
  6. Add stock and bring to the boil. Turn the heat down to medium-low and cover. Simmer soup for 15 minutes. Remove soup from heat and cool.
  7. Ladle soup into a blender or food processor and blend in batches until smooth and creamy. Place soup back into the saucepan over medium heat.
  8. Add coconut milk and water and stir well to combine. Simmer soup over medium heat for 5 minutes.
  9. Divide soup into bowls and serve with a slice of crusty bread for dipping if desired.
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Indo-Chinese Sichuan Style Cauliflower
Calories215 Kcal
Protein8 g
Fat5 g
Carbs37 g

Indo-Chinese Sichuan Style Cauliflower

Chinese cuisineVegan2400 min

Indo-Chinese or Chindian food is a product of the huge Chinese community that lives in India. The delicious flavors of their food have been taken and adapted to...

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Ingredients
  1. 1 large cauliflower (washed, stems removed and cut into medium-sized florets)
  2. 5 tbsp. all-purpose flour
  3. 3 tbsp. cornflour
  4. Dash salt (or to taste)
  5. 1 tsp. freshly ground black pepper
  6. Cooking oil for deep frying cauliflower (We used a deep fryer)
  7. 3 tbsp. cooking oil (vegetable/ canola/ sunflower oil)
  8. 3 spring onions chopped coarsely (bulb and leaves)
  9. 1 cup Indo-Chinese Szechuan sauce
  10. Optional: 1 large green bell pepper (seeds removed and chopped into 1" squares)
  11. 2 cups vegetable stock
  12. 1 tbsp. cornflour (for thickening gravy)
Directions
  1. Start to heat the cooking oil for deep frying. The temperature should ideally be between 338 to 356 F/170 to 180 C.
  2. While the oil is heating, put the flour, cornflour, salt to taste and pepper into a large mixing bowl. Add a little water at a time to the mix to make a medium thick batter - the same consistency as pancake batter. Mix well till there are no more lumps and the batter is smooth.
  3. Add the cauliflower florets and stir to coat them well with the above batter.
  4. Once the oil is hot, gently add a few battered cauliflower florets at a time and fry till crisp and golden in color. See my handy tip for lower-fat frying. Drain well and remove from the oil. Keep aside on paper towels for later use.
  5. In another pan or wok, heat on high, add the 3 tbsp. vegetable/ canola/ sunflower cooking oil. When the oil is smoky hot, add the spring onions (reserve a little to garnish the dish later). Sauté for a minute.
  6. Now add the Indo-Chinese Szechuan sauce and chicken stock. Mix well. Cook for 2 minutes.
  7. Omit this step if you want the dish to be a dry one or would like to serve it as an appetizer: Mix 1 tbsp. of cornflour with 1/2 cup of cold water and stir to mix well. Make sure there are no lumps in this mixture. Pour into the above gravy and stir well. The gravy will start to thicken. Once this happens, turn off the heat.
  8. Now add the previously fried cauliflower florets and the chopped bell pepper to this gravy. Stir well to coat all the chicken and peppers with the gravy. Spoon into a serving dish, garnish with reserved, chopped spring onions and serve.
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Deep-Fried Chicken Croquettes
Calories643 Kcal
Protein44 g
Fat37 g
Carbs31 g

Deep-Fried Chicken Croquettes

OtherNon-vegetarian2400 min

Chicken croquettes are made with chicken and minced onions and parsley, with a thick white sauce binding the ingredients. The croquettes are rolled in breadcrum...

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Ingredients
  1. 3 tablespoons butter
  2. 1/3 cup flour
  3. 1 teaspoon salt
  4. 1 cup milk
  5. 2 cups finely chopped cooked chicken
  6. 1 tablespoon minced onion
  7. 2 tablespoons minced parsley
  8. 2 eggs
  9. 2 tablespoons lemon juice
  10. 1/3 cup fine dry breadcrumbs (unseasoned)
Directions
  1. In a saucepan, melt butter; blend in flour and salt and cook, stirring, for 1 minute. Add milk gradually, stirring. Cook over low heat, stirring constantly until thickened. Add chicken, onion, and parsley; spread in a greased shallow pan and chill thoroughly.
  2. In a bowl, whisk together eggs and lemon juice. Form chilled chicken mixture into 8 logs; dip each into egg mixture, then coat with crumbs.
  3. Heat deep fat to 365 F.
  4. When the oil reaches, fry croquettes for about 5 minutes each, or until golden brown. Don't crowd them. Depending on the pan you use, you might have to fry the croquettes in two batches.
  5. Drain on paper towels.
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