Chia-Seeded Tomato Sandwich with Smoked Mozzarella and Basil-Avocado "Mayo"

 

4 sandwiches

• 8 tomato slices ½-inch thick
• 3 tablespoons chia seeds
• 4 sub rolls, sliced in half (or burger buns or Parmesan Kale bread)
• ¾ cup Basil-Avocado "Mayo" (recipe below)
• 1 cup fresh baby spinach
• 4 slices smoked mozarella cheese or regular mozzarella cheese

1. Lay out the slices of tomato and coat them evenly with chia seeds.
2. Lay out the sub rolls and spread with the Basil-Avocado "Mayo".
3. Add the spinach to each roll, and then layer with the smoked mozzarella and 2 slices of chia seed-dusted tomatoes.

Note : Click here for "Parmesan Kale Bread"

Basil-Avocado "Mayo"

About 2 cups

• 2 avocados
• ½ cup water
• ¼ cup fresh basil
• 1 tablespoon lime zest
• 3 tablespoons lime juice
• Salt to taste

1. Cut the avocados in half, discard the pit and use a spoon to scoop out the flesh.
2. Place the flesh of the avocados in a food processor or blender ; add the water, basil, lime zest, lime juice, and salt.
3. Blend or process until the mixture is very smooth and has a mayo-like consistency.
4. Place in a bowl with a tight-fitting lid ; refrigerate until ready to use.

BON APPÉTIT

Blueberry-Chipotle Barbecue Sauce

 

                    This is the perfect sauce to slather on top of any meat, especially if it's right off the grill. The sweetness from the blueberries plays off of the smoky heat of the chipotles and works well on grilled vegetables too.

Makes about 2½ cups

• 1 tablespoon olive oil
• 1 cup diced onion
• 2 cups fresh blueberries
• 2 chipotle peppers in adobo sauce (more if you like heat, less if you don't)
• ¼ cup molasses
• 1 can (6oz / 168gr) tomato paste
• 1 teaspoon salt
• 2 cups water
• 1 tablespoon honey
• 2 tablespoons raspberry vinegar

1. In a medium-size pot, heat the oil over medium heat ; sweat the onion until it softens slightly and becomes translucent, about 5 minutes.
2. Add the blueberries, chipotle peppers, molasses, tomato paste, salt, and water ; stir to combine, and then bring the mixture to a boil over high heat.
3. Once the mixture reaches a boil, reduce to a simmer over low heat for about 1 hour, or until the sauce thickens a bit and the onions have cooked through.
4. Let cool slightly and transfer to a blender ; purée the mixture until combined, about 1 minute.
5. Return the sauce to the pot and add the honey and vinegar ; season to taste with salt.
6. The sauce will keep in the refrigerator for about 2 weeks.

BON APPÉTIT

Spicy Chicken Tagine with Apricots, Rosemary and Ginger

 

                    This tagine is both fruity and spicy, and the rosemary and ginger give it a delightful aroma.

4 portions

• 2 tablespoons olive oil plus 1 tablespoon butter
• 1 onion, finely chopped
• 3 resh rosemary sprigs, 1 finely chopped, the other 2 cut in half
• 7.5 cm fresh ginger, peeled and finely chopped
• 2 fresh red chillies, deseeded and finely chopped
• 1-2 cinnamon sticks
• 8 chicken thighs
• 1 cup ready-to-eat dried apricots
• 2 tablespoons honey
• 1 x 400g/14oz can plum tomatoes with juice
• Leaves rom a small bunch of fresh green or purple basil
• Salt and pepper
• Plain, Buttery Couscous, to serve (recipe below)

1. Heat the oil and butter in a tagine or heavy-based casserole dish ; add the onion, chopped rosemary, ginger and chillies and sauté until the onion begins to soften.
2. Stir in the halved rosemary sprigs and the cinnamon sticks ; add the chicken thighs and brown them on both sides.
3. Toss in the apricots with the honey, then stir in the plum tomatoes with their juice ; add a little water, if necessary, to ensure there is enough liquid to cover the base of the tagine and submerge the apricots.
4. Bring the liquid to the boil, then reduce the heat ; cover and simmer gently for 35-40 minutes, until the chicken is cooked through.
5. Season to taste with salt and pepper.
6. Shred the larger basil eaves and leave the small ones intact ; sprinkle them over the chicken and serve with Plain, Buttery Couscous.

Plain, Buttery Couscous

4-6 servings

• 2 cups couscous, rinsed and drained
• ½ teaspoon salt
• 400 ml warm water
• 2 tablespoons olive oil
• 2 tablespoons butter, broken into small pieces

To serve

• 1 tablespoon butter
• 2-3 tablespoons blanched, flaked almonds

1. Preheat the oven to 350F (180C).
2. Tip the couscous into an ovenproof dish, stir the salt into the water and pour it over the couscous ; leave the couscous to absorb the water for 10 minutes.
3. Using your fingers, rub the oil into the couscous grains to break up the lumps and aerate them.
4. Scatter the butter over the surface and cover with a piece of foil or wet parchment paper ; put in the preheated oven for about 15 minutes, until the couscous is heated through.
5. Meanwhile, prepare the almonds ; melt the butter in a heavy-based frying pan set over medium heat, add the almonds and cook, stirring until the begin to turn golden, remove from the pan and drain on kitchen paper.
6. Take the couscous out of the oven and fluff up the grains with a fork.
7. Serve it from the dish or tip it onto a plate and pile it high in a mound, with the toasted almonds scattered over the top.

BON APPÉTIT

Moroccan Fish Tagine

 

                    This recipe uses an ordinary baking dish, with foil in place of the conical tagine lid.

4 portions

• 1 kg boneless, skinless fish fillets such as cod or haddock, cut into large chunks
• 1 onion, coarsely chopped
• A handful of fresh parsley leaves
• 2 garlic cloves, crushed
• 1 x 400gr/14oz can chopped tomatoes
• 4 thin carrots, halved and sliced
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper
• Pinch of sugar
• Salt and pepper

To serve

• Coriander/cilantro sprigs
• Lemon wedges

For the marinade

• 2 tablespoons chopped fresh cilantro leaves
• 1 tablespoon coarse sea salt
• 4 garlic cloves, crushed
• 2 tablespoons paprika
• ½ teaspoon cayenne pepper
• 1 tablespoon groung cumin
• Juice of ½ lemon
• ½ cup olive oil

1. To make the marinade, combine the cilantro, salt, garlic, paprika, cayenne, cumin, lemon juice and olive oil in a shallow baking dish large enough to hold the fish in a single layer ; mix well.
2. Add the fish, and use your hands to turn the pieces until the are coated in the oil ; cover with plastic wrap and rerigerate for at least 30 minutes.
3. Preheat the oven to 375F (190C).
4. To make the sauce, put the onion, parsley and garlic in a food processor and process until finely chopped.
5. Transfer to a saucepan set over medium heat ; add the tomatoes, 1 cup water, carrots, cumin, cayenne and sugar.
6. Season, and stir to blend ; bring to the boil, then reduce the heat and simmer, covered, or about 15 minutes, until the carrots are tender.
7. Remove the fish from the refrigerator ; transfer it to a plate and pour the tomato sauce into the baking dish containing the marinade and mix well.
8. Return the fish to the dish, arranging it on top of the sauce ; Cover with kitchen foil and bake in the preheated oven for 10-20 minutes, until the fish is cooked through.
9. Remove from the oven, sprinkle with the cilantro sprigs and grind over some black pepper.
10. Serve with the lemon wedges on the side for squeezing and plain, buttery couscous or rice, as preferred.

BON APPÉTIT

Lamb Tagine with Prunes, Apricots and Honey

 

                    A classic lamb tagine, sweetened with honey and fruits, is the perfect introduction to the tastes of Morocco. Traditionally, this aromatic dish is served with bread to soak up the syrupy sauce. Too balance the sweetness, you could also serve a crunchy salad of finely shredded carrot, onions and cabbage or bell peppers.

4 portions

• 1 tablespoon olive oil plus 1 tablespoon butter
• 2 tablespoons blanched almonds
• 2 red onions, finely chopped
• 2-3 garlic cloves, finely chopped
• A thumb-sized piece of fresh ginger, peeled and chopped
• A pinch of saffron threads
• 2 cinnamon sticks
• 1-2 teaspoons coriander seeds, crushed
• 500 gr boned lamb, from the shoulder, leg or shanks, trimmed and cubed
• 12 dried, pitted prunes, soaked for 1 hour and drained
• 6 dried, pitted apricots, soaked for 1 hour and drained
• 3-4 strips orange zest
• 1-2 tablespoons honey
• Leaves from a small bunch of fresh coriander / cilantro leaves, finely chopped
• Salt and pepper
• Salad and crusty bread, to serve.

1. Heat the olive oil / butter in a tagine or heavy-based casserole dish, stir in the almonds and cook until they turned golden.
2. Add the onions and garlic and sauté until they begin to color ; stir in the ginger, saffron, cinnamon sticks and coriander seeds.
3. Toss in the lamb, making sure it is coated in the onions and spices, and sauté for 1-2 minutes.
4. Pour in enough water to just cover the meat and bring it to a boil.
5. Reduce the heat, cover the tagine or casserole dish and simmer for about 1 hour, until the meat is tender.
6. Add the prunes, apricots and orange zest, cover the tagine again, and simmer for a further 15-20 minutes.
7. Stir in the honey, season with salt and pepper to taste, cover and simmer for a further 10 minutes ; make sure there is enough liquid in the pot, as you want the sauce to be syrupy and slightly caramelized, but not to dry, add a little more water if necessary.
8. Stir in some of the coriander/cilantro and reserve the rest to sprinkle over the top of the dish.
9. Serve immediately with a salad and some crusty bread.

BON APPÉTIT

Crevettes aux Tomates et à la Lime

 

4 portions

• 130 gr nouilles de riz
• 600 gr grosses crevettes surgelées
• 1 oeuf
• 250 ml chapelure
• 15 ml paprika
• 5 ml assaisonnement à la cajun
• 5 ml poudre d'ail
• 15 ml huile de canola
• 1 boîte de 398 ml tomates en dés
• 1 poivron vert, en dés
• Quelques gouttes de Tabasco
• Quelques feuilles de coriandre fraîche
• Le jus de 1 lime
• Sel et poivre

1. Dans une casserole, cuire les nouilles de riz selon les indications inscrites sur l'emballage ; égoutter.
2. Entre-temps, faire décongeler les crevettes dans l'eau chaude pendant quelques minutes et les décortiquer ; éponger avec un linge propre et réserver.
3. Dans un bol, battre l'oeuf à l'aide d'une fourchette.
4. Dans un autre bol, mélanger la chapelure, le paprika, l'assaisonnement à la cajun et la poudre d'ail ; saler et poivrer.
5. Tremper les crevettes dans l'oeuf puis les enrober de chapelure.
6. Dans une poêle chaude, à feu vif, chauffer l'huile et faire revenir les crevettes pendant 30 secondes de chaque côté ; poursuivre la cuisson à feu moyen pendant une minute puis réserver dans un plat.
7. Dans la poêle, à feu moyen, mélanger les nouilles de riz, les tomates et le poivron ; ajouter le tabasco, saler et poivrer puis réchauffer 5 minutes.
8. Servir les nouilles aux tomates avec les crevettes.
9. Garnir de coriandre et arroser de jus de lime.

Valeur nutritive par portion

• Calories 398
• Lipides 7g
• Sodium 530mg
• Glucides 55g
• Fibres 4g
• Protéines 25g

BON APPÉTIT

Hamburgers Végétariens

 

6 portions

• 1 boîte de 540 ml de haricots noirs, rincés et égouttés (donne 360 gr)
• 15 ml huile d'olive
• 250 ml quinoa cuit
• 60 ml flocons d'avoine à cuisson longue
• 1 oignon, haché
• 2 gousses d'ail, écrasées
• 1 oeuf
• 5 ml cumin moulu
• 5 ml sauce chipotle
• 5 ml basilic séché
• 250 ml chapelure
• 6 pains à hamburger de grains entiers
• Condiments au choix (ex: moutarde, ketchup, chutney)
• Sel et poivre

1. Au robot culinaire, réduire les haricotes noirs avec l'huile en purée.
2. Ajouter le quinoa, les flocons d'avoine, l'oignon, l'ail, l'oeuf, le cumin, la sauce chipotle et le basilic ; saler et poivrer.
3. Mélanger au robot culinaire jusqu'à l'obtention d'une préparation homogène (ne pas réduire en purée).
4. Transvider la préparation dans un grand bol et ajouter la chapelure ; bien mélanger à l'aide d'une cuillère.
5. Avec les mains, préparer 6 galettes d'environ 2.5 cm d'épaisseur.
6. Dans une poêle légèrement huilée, à feu moyen, cuire les galettes de 4 à 5 minutes de chaque côté.
7. Garnir les pains à hamburger avec les condiments choisis et les galettes ; servir avec une salade verte.

Valeur nutritive par portion

• Calories 385
• Lipides 9g
• Sodium 416mg
• Glucides 60g
• Fibres 8g
• Protéines 16g

BON APPÉTIT

Poulet en croûte d'Amandes

 

4 portions

• 400 gr poitrines de poulet, en lanières
• 30 ml farine de blé entier
• 1 oeuf
• 30 ml eau
• 15 ml moutarde de Dijon
• 50 gr amandes hachées
• 45 ml chapelure
• 2 ml poudre d'ail
• 5 ml basilic séché
• 5 ml paprika
• Sel et poivre

1. Préchauffer le four à 375F (190C).
2. À l'aide d'un maillet ou d'un rouleau à pâtisserie, aplatir les lanières de poulet.
3. Mettre la farine dans une assiette ; dans une deuxième assiette, battre l'oeuf avec l'eau et la moutarde ; dans une troisième assiette, mélanger les amandes, la chapelure et les assaisonnements.
4. Enrober le poulet de farine ; tremper les lanières dans l'oeuf battu, puis dans la préparation d'amandes et de chapelure.
5. Les déposer au fur et à mesure sur une plaque de cuisson tapissée de papier parchemin.
6. Cuire le poulet au centre du four pendant 7 minutes ; retourner les lanières et poursuivre la cuisson 8 minutes.
7. Accompagner les lanières de poulet avec du taboulé ou du couscous.

Valeur nutritive par portion

• Calories 260
• Lipides 11g
• Sodium 160mg
• Glucides 9g
• Fibres 2g
• Protéines 28g

BON APPÉTIT

Curried Brocoli Sandwich with Toasted Cashews

 

                    When you coat brocoli in curried yogurt and broil it, something amazing happens. The bright yellow yogurt clings to the brocoli and creates a crust that look just as graet as it tastes. 

                    Toasting cashews, just like when you toast any nut, releases their oils, enhances their flavor, and allows them to really shine.

Recommended bread : Sub rolls, Honey Miso Whole Wheat Sesame buns

4 sandwiches

• ½ cup unsalted cashews
• 1 cup Greek yogurt
• 2 teaspoons curry powder
• ¼ teaspoon turmeric
• 4 cups brocoli florets
• ½ teaspoon salt
• 4 sub rolls, sliced in half
• ¼ cup roughly chopped cilantro

1. Preheat the oven to 400F (200C). 
2. Lay the cashews in a single layer on a baking sheet ; roast the nuts until they turn a deep golden brown, 7 to 10 minutes, remove from the oven and set aside to cool.
3. In a medium-size bowl, combine the yogurt with the curry powder and turmeric ; add the brocoli to the bowl and stir to combine, coating the brocoli in the yogurt.
4. Lay te brocoli in a single layer on a baking sheet, sprinkle with salt, place on the top rack in the oven, and change the oven temperature to broil.
5. Cook the brocoli until it starts to get very dark in color, about 5 minutes ; remove from the oven and stir the brocoli.
6. Return to the oven and cook for a couple minutes more, until the brocoli is done ; set aside to cool.
7. To assemble the sandwiches, lay out the sub rolls.
8. Divide the brocoli among 4 slices and top with the toasted cashews ; sprinkle the cilantro on each sandwich and top with the remaining sub rolls.

BON APPÉTIT

Pork Tenderloin Sandwich with Shredded Brussels Sprout Slaw

 

                    The mustard and balsamic vinegar brighten any bitterness from the sprouts, and dried currants give it a touch of sweetness.

4 sandwiches

Recommended bread : Sub rolls, Kaiser rolls, Parmesan Kale bread.

• ½ pound Brussels sprouts
• 1 tablespoon olive oil
• ¼ cup currants
• 2 teaspoons balsamic vinegar
• 2 tablespoons plus 1 teaspoon Dijon mustard, divided
• Salt
• 1½ pounds pork tenderloin
• 4 slices provolone cheese
• 4 sub rolls, sliced in half

1. Preheat the oven to 425F (220C).
2. Prepare the Brussels sprouts by washing them, trimming their stems, and then shredding them into thin strips with a knife.
3. Heat the oil in a medium-size skillet over medium-high heat and add the Brussels sprouts, currants, vinegar, and 1 teaspoon of the mustard ; stir to combine and cook, stirring regularly,until the sprouts start to brown, 10 to 15 minutes, and season to taste with salt.
4. While the sprouts are cooking, rub the pork with the remaining 2 tablespoons mustard and season with salt.
5. Lay the pork in a pan and cook until exterior is browned and the centre registers an internal temperature of 140 to 145F (60 to 63C) ; transfer to a clean cutting board to rest 5 to 7 minutes.
6. To assemble the sandwich, divide the cheese evenly among the sub rolls and melt in the toaster oven or oven.
7. Slice the pork thinly and divide equally among the sandwiches ; top with equal amounts of the slaw.

BON APPÉTIT