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Vegetarian Ceviche Salad (Ceviche de Verduras)
Calories372 Kcal
Protein15 g
Fat22 g
Carbs32 g

Vegetarian Ceviche Salad (Ceviche de Verduras)

OtherVegan3000 min

The exciting flavors of a ceviche marinade work just as well for vegetables as they do for seafood, and it would be a shame for those who don't like seafood to ...

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Ingredients
  1. 1/2 red onion
  2. 3 limes
  3. 1 red pepper
  4. 1/2 cup cooked corn (choclo if available)
  5. 1 avocado
  6. 1 /2 aji Amarillo chile pepper or other hot pepper
  7. 8 ounces fresh mozzarella cheese
  8. 1/4 cup cilantro leaves
  9. Salt and pepper to taste
Directions
  1. Slice the onion very thinly into half-moon slices and place them in a bowl of salt water. Add the juice of 1 lime and leave them to marinate for at least 20 minutes.
  2. Chop the red pepper and place in a bowl with the corn.
  3. Finely chop the chile pepper and toss with the vegetables.
  4. Chop the avocado and mozzarella cheese into small (1/2 inch) cubes and add to the bowl.
  5. Drain the onions and add to the other vegetables. Toss the salad gently with the juice of the 2 remaining limes and season with salt and pepper to taste.
  6. Marinate salad in the refrigerator for 15 minutes, covered with plastic wrap.
  7. Coarsely chop the cilantro and toss the salad gently once more, incorporating the chopped cilantro.
  8. Serve immediately.
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Chettinad Chicken Curry
Calories796 Kcal
Protein70 g
Fat48 g
Carbs23 g

Chettinad Chicken Curry

South IndianNon-vegetarian2100 min

From Tamilnadu in South India, Chettinad chicken is a fiery curry. There's no reason why you can't reduce the chilies to suit your palate though. While Chettina...

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Ingredients
  1. 1 tablespoon poppy seeds
  2. 1 teaspoon coriander seeds
  3. 1 teaspoon cumin seeds
  4. 1 teaspoon anise seed/fennel seeds
  5. 3 red chilies (dry)
  6. 1 stick cinnamon (1 inch)
  7. 2 cardamom pods
  8. 3 cloves
  9. 1/2 cup coconut (grated)
  10. 2 teaspoons ginger paste
  11. 2 teaspoons garlic paste
  12. 2 to 3 tablespoons vegetable oil (or sunflower, canola, or ghee)
  13. 10 to 15 curry leaves
  14. 2 large onions (sliced fine)
  15. 1 star anise
  16. 2 tomatoes (chopped fine)
  17. Optional: 1 teaspoon chili powder
  18. 1-kilogram chicken (a whole chicken cut into bits or leg or breast pieces)
  19. Salt (to taste)
  20. 2 teaspoons lime juice
  21. Garnish: chopped coriander leaves
Directions
  1. Heat a heavy pan or skillet on a medium flame and roast the poppy, coriander, cumin and fennel seeds, dry red chilies, cinnamon, cardamom, cloves, and coconut for 3 to 4 minutes. Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry coffee grinder.
  2. Mix the ginger and garlic pastes with this powder and keep aside.
  3. In another deep pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown.
  4. Add the spice paste and star anise and fry for another 2 to 3 minutes.
  5. Add the tomatoes and chili powder and stir well to mix all the ingredients.
  6. Add the chicken, cover and simmer till it is tender.
  7. When the chicken is done add lime juice, mix well and turn off the flame.
  8. Garnish with coriander leaves and serve.
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Baked Salmon Loaf
Calories417 Kcal
Protein27 g
Fat24 g
Carbs21 g

Baked Salmon Loaf

OtherNon-vegetarian3900 min

Forget the meatloaf—mix up this salmon loaf instead for a healthy dose of protein, omega-3 fatty acids, and B vitamins. Because this recipe calls for canned s...

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Ingredients
  1. 16 ounces canned salmon (drained)
  2. 1 1/2 cups soft fresh bread crumbs
  3. 2 large eggs, beaten
  4. 1/2 cup light cream (or evaporated milk)
  5. 2 tablespoons melted butter
  6. 3 tablespoons onion (finely chopped)
  7. 1 tablespoon fresh parsley (chopped)
  8. 1 teaspoon dry dill weed
  9. 1/2 teaspoon salt
  10. Ground black pepper, to taste
Directions
  1. Gather all the ingredients.
  2. Grease an 8 1/2- x 4 1/2- x 2 1/2-inch loaf pan. Heat the oven to 350 F.
  3. Flake the salmon, and combine it with bread crumbs in a medium-sized bowl.
  4. In a separate small bowl, whisk the eggs with cream (or milk) and melted butter.
  5. Combine the wet ingredients with the salmon mixture and stir in the onion, parsley, dill, salt, and pepper.
  6. Use a spatula to turn the salmon mixture into the loaf pan.
  7. Bake for 45 to 55 minutes or until cooked through.
  8. Enjoy!
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