1 large sweet potato, peeled and cut into 1/2-inch cubes
1 large red onion, diced
3 tbsp. extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1 lb. boneless, skinless chicken breasts
1/2 tsp. garlic powder
1/2 tsp. ground ginger
1 small clove garlic, minced
2 tbsp. creamy peanut butter
1/4 c. Juice of 1 lime
1 tbsp. low-sodium soy sauce
1 tbsp. honey
1 tbsp. toasted sesame oil
4 c. cooked brown rice
1 avocado, thinly sliced
2 c. baby spinach
1 tbsp. Freshly chopped cilantro, for garnish
1 tsp. Toasted sesame seeds
DIRECTIONS
Preheat oven to 425°. On a large baking sheet, toss sweet potatoes and onion with 1 tablespoon of oil and season with salt and pepper. Bake until tender, 20 to 25 minutes.
Meanwhile, in a large skillet over medium- high heat, heat 1 tablespoon of oil. Season chicken with garlic powder, ginger, salt, and pepper. Cook until golden and no longer pink, 8 minutes per side. Let rest 10 minutes, then slice.
In a small bowl, whisk together garlic, peanut butter, lime juice, soy sauce, and honey. Whisk in sesame oil and remaining 1 tablespoon olive oil until smooth.
Divide rice among four bowls and top each with sweet potato mixture, chicken, avocado, and baby spinach.
Sprinkle with cilantro and sesame seeds and drizzle with dressing before serving.
Anchovies are totally optional in this recipe. The garlic, however, is not! INGREDIENTS 6 cloves garlic, divided 1/4 c. extra-virgin olive oil, divided 1/2 c. panko bread crumbs 1/4 tsp. crushed red pepper flakes Kosher salt 1 lb. dry spaghetti 1 tbsp. butter 3 oil-packed anchovy filets, minced (optional) Juice and zest of 1/2 lemon 1/3 c. freshly grated Parmesan (optional) 1/3 c. freshly chopped parsley Mince 3 garlic cloves. In a large skillet over medium-high heat, heat 3 tbsp olive oil. Add breadcrumbs and minced garlic and season with crushed red pepper flakes and salt. Cook until bread crumbs or golden and garlic is fragrant, about 3 minutes. Remove breadcrumbs onto a paper towel lined plate and wipe out skillet. Thinly slice remaining 3 cloves garlic. Place a large pot of salted water over high heat and bring to a boil. Prepare spaghetti according to package instructions, reserving at least 1 cup pasta water. Meanwhile, return skillet to medium heat and add remaining tablespoon of olive oil and butter. When butter is melted, add sliced garlic and anchovies if using. Cook until garlic is fragrant and anchovies are dissolved, about 2 minutes. Lower heat to medium-low until pasta is done cooking. Add pasta to skillet and toss. Stir in lemon juice, lemon zest, and Parmesan if using. Add pasta water to thicken sauce as needed. Stir in parsley and 3/4 of the bread crumbs and toss. Top with remaining bread crumbs and serve immediately.
450 gram skinless chicken thighs or legs
2 tomatoes finely chopped
2 zucchini diced
1 large onion finely chopped
1 potato diced
1 carrot diced
4 garlic cloves minced
3/4 cup chopped coriander leaves
2 tablespoons oil
2 tablespoons tomato paste
1 tablespoon coriander powder
2 teaspoons cumin powder
1/2 teaspoon black pepper powder
1/2 teaspoon turmeric powder
1/4 teaspoon cardamom powder
1/4 teaspoon cinnamon powder
Salt
8 cups of boiling water
Instructions
Add the oil and onion in a hot pan, and cook till the onion turns brown. Add the chicken and cook on medium heat until you see brown patches on either side of the chicken.
Add the potatoes and carrot and stir for 3 minutes.
Add the tomatoes, stir for 3 minutes, and cook on medium heat for five to seven minutes. Add the garlic and spices, stir to mix, and add the zucchini and fixings. Let it simmer for 2 minutes.
Now it's time to season with the salt. Add the boiling water and let the stew cook for 45 minutes, until the chicken is tender. Finish off with the coriander and serve hot. Enjoy!
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4 skin-on salmon fillets
1 1/2 cups chopped fresh pineapple
1/4 onion, chopped
Juice of 3 limes, divided
2 tablespoons extra virgin olive oil
1 tablespoon chopped fresh cilantro
1 teaspoon honey
Kosher salt
Ground black pepper
Mix together pineapple, onion, juice of 1 lime, cilantro, salt and pepper in a bowl. Set aside. Combine juice of 2 limes, oil and honey in a bowl. Brush fillets with mixture then cook on a pre-heated grill over medium high heat for 5 to 6 minutes per side or until cooked through. Allow to cool for a few minutes before serving with pineapple mixture.
650g sliced flank steak
650g baby yellow potatoes, quartered
1 tablespoon olive oil
3 tablespoons butter
5 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh oregano, chopped
salt and fresh black pepper
crushed red chili pepper flakes, optional
For the marinade:
1/3 cup soy sauce
1 tablespoon olive oil
1 tablespoon hot Sriracha sauce
Fresh cracked pepper
Mix the steak strips with soy sauce, olive oil, pepper, and the hot sauce, and set aside to marinate.
Cook the potatoes in boiling salted water for 8 minutes.
In a large pan over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When the butter is melted, add the potatoes and cook for about 4 minutes until the potatoes are golden and fork tender. Set aside.
Add the remaining 2 tablespoons butter, garlic, red chili pepper flakes, and fresh herbs in the pan, and lay the steak strips in one layer. Keep the drained marinade for later.
Cook the meat on both sides until nicely browned, or to your own taste. Stir in the rest of the marinade before the steak is done, and cook for another minute. Add the potatoes back to the pan and add salt and pepper if needed.
Remove the pan from the heat and garnish with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese. Serve and enjoy!
