|Baked Sweet Potatoes with Avocado and Queso Fresco|
4 Sweet potatoes
2 Ripe Avocados
1 Handful of Pumpkin seeds
150 g Mexican queso fresco or Spanish manchego
Preheat the oven to 180ºC/gas 4.
Drizzle the potatoes with oil, sprinkle with sea salt and black pepper, wrap in foil and bake in the oven for 1 hour to 1 hour 15 minutes, or until tender.
When the potatoes are nearly done, destone and roughly chop the avocados and toss with the juice from half a lime.
Toast the pumpkin seeds in a dry pan for a few minutes until slightly golden.
Top the potatoes with the avocado, crumble over the cheese and sprinkle with the toasted seeds.
Serve with lime wedges for squeezing
|One-Pot Fish Paella |
1 tbsp butter
1 tbsp olive oil
4 garlic cloves, chopped
1 large leek, halved lengthwise and chopped in half circle shape (We are going to use only half the leek)
Pinch of salt
1/2 cup frozen or fresh green peas
1 large tomato fresh or frozen, chopped
1.5 cups rice (I used basmati rice as that's what I like but if you want, you can use any short grain rice used in traditional paella recipes)
3.5-4 cups water
Salt & Black pepper to taste
Big pinch of saffron
1-2 tsp hot paprika
Handful of fresh parsley, chopped
Juice of 1/2 a lime or lemon
1-2 white fish fillet (I used tilapia)
Preheat oven to 350F.
In a pot, add butter and oil and melt. To it add chopped garlic and half of the leeks along with a pinch of salt. Saute on medium-low heat for few minutes. Add green peas, tomato and stir around. Cook for few minutes. Add rice, 2.5 cups of water, saffron, salt, black pepper, lemon/lime juice, paprika and half of fresh parsley. Stir it all around and taste. Add little extra salt as by the time it cooks, water will absorb some of it salt flavor.
Cover and cook on medium-high for good 15 minutes.Keep an eye. If it starts to dry out, add more water and stir.
Now clean the fish and chop in desired size. Rub salt and paprika on both sides of the fish and lay the fish pieces in the pot on top of the half cooked rice.
Cover and transfer the pot to the pre heated oven and cook for 8 minutes. Flip the fish and continue cooking for another 7-9 minutes until fully cooked through.
Garnish with remaining parsley and more lemon or lime juice.
Serve hot or at room temperature.
|Raw Pad Thai (Vegan) |
3 medium zucchinis
3 large carrots
2 green onions, chopped
1 cup shredded purple cabbage
1 cup cauliflower florets
1 cup mung bean sprouts or radish sprouts (spicy) (optional)
1/2 cup crushed peanuts (optional)
1/2 cup chopped fresh coriander/cilantro (optional)
1/4 cup tahini
1/4 cup almond butter (or cashew butter, or a blend of both)
1/4 cup tamari (gluten-free, as required)
2 tbsp agave (or maple syrup)
2 tbsp lime or lemon juice
1 clove garlic, minced
1 tsp ginger root, grated
Use a spiralizer (or mandolin or vegetable peeler) to create noodles from the carrot and zucchini. Place them in a large mixing bowl and top with the other vegetables.
Whisk sauce ingredients in a bowl. The sauce will be thick, but will thin out after itâ€™s mixed with the vegetables.
Pour the sauce over the vegetables and toss. Best after 1 day in the fridge.
|Easy One-Pot Lasagna
1 tablespoon olive oil
3 Italian sausage links, casing removed
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes, optional
8 ounces farfalle pasta
Kosher salt and freshly ground black pepper, to taste
1 cup shredded mozzarella cheese
1/4 cup freshly grated Parmesan
1 cup ricotta cheese
2 tablespoons chopped fresh parsley leaves
Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
Stir in diced tomatoes, tomato sauce, oregano, basil, garlic powder and red pepper flakes; season with salt and pepper, to taste.
Bring to a simmer and stir in pasta and 2 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
Remove from heat. Stir in mozzarella and Parmesan until well combined. Using a small cookie scoop, top with dollops of ricotta and cover until heated through, about 2-4 minutes.
Serve immediately, garnished with parsley, if desired.
|Flourless Double Chocolate Pecan Cookies (Gluten-free)
Bottom Chocolate Layer:
3 cups confectioners' sugar
3/4 cup Dutch-process cocoa powder (spooned and leveled)
1/2 teaspoon coarse salt
5 ounces bittersweet chocolate, chopped
1 1/2 cups chopped pecans (or other type of nut)
4 large egg whites, room temperature
Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do not overmix).
Drop dough by 1/4 cupfuls, 3 inches apart, onto 2 parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely. (To store, keep in an airtight container, up to 3 days.)