A delicious soup that can be made in no time! Ingredients: ¼ cup butter 2 cups onion, finely diced 1 ½ tbsp curry powder 1 tsp ground ginger 4 cups chicken (or veggie) broth 2 pounds butternut squash, peeled, seeded and chopped 2 apples, peeled cored and diced 1 cup apple juice salt, to taste pepper, to taste
Directions: Melt butter in large soup pot. Add onions, Curry and Ginger. Cook, covered, over low heat until onion is tender, about 5 minutes. Add broth, squash and apples, and bring to a boil. Reduce heat and simmer, partially covered, for about 20–25 minutes, until squash and apples are tender. Working in batches, purée solids with an immersion blender, blender or food processor. Return purée to pot. Add apple juice and heat. Season with Sea Salt and Black Pepper. Garnish with grated apple or cream if desired
One word: Outstanding! Ingredients: 4 medium sweet potatoes, scrubbed and rinsed then pierced several times with a fork 1 cup uncooked quinoa 1 3/4 cup low-sodium chicken broth or vegetable broth 1 Tbsp olive oil 1 cup chopped yellow onion 1 clove garlic 1 (15 oz) can black beans, drained and rinsed 1 1/2 cups grilled or frozen corn 1/2 tsp ground cumin 1/2 tsp ground paprika 1/4 tsp ground coriander 1/8 tsp caynenne pepper 3 1/2 Tbsp fresh lime juice 3 1/2 Tbsp honey Salt and freshly ground black pepper 3 Tbsp chopped cilantro, plus more for garnish 2 oz shredded Monterey Jack cheese (1/2 cup) Sour cream for serving, optional
Directions Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and bake in preheated oven until tender, about 40 minutes. Meanwhile, in a medium saucepan, bring quinoa and broth to a boil, then reduce heat to low and cover and simmer 15 minutes, or until fluffy. Heat oil in a skillet over medium-high heat. Once hot, add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sautéing. Add onion mixture to cooked quinoa, along with black beans, corn, cumin, paprika, coriander, cayenne, lime juice and honey, 3 Tbsp chopped cilantro and toss mixture. Season with salt and pepper to taste. Cut cooked sweet potatoes in half and scoop out some of the sweet potato flesh to create a bowl shape, while leaving about 1/3 to 1/2-inch of sweet potato intact (reserve scooped out potato in refrigerator for another use). Fill sweet potatoes with quinoa mixture, then sprinkle tops evenly with cheese. Transfer to oven and broil until cheese has melted. Serve warm garnished with cilantro and sour cream if desired.
Here’s what I’ve learned about cooking a whole chicken or turkey, just in time for the big Easter-eating! – If you are using a stuffing, make it the night before. It’s worth it. – Consider adding something smoked to stuffing: bacon is the obvious choice, but I used smoked cheddar today, and nearly fell off my chair, it was so good. – Dry the outside of the bird well if you want a crispy skin. Season it inside and out, liberally, and then leave it in the fridge uncovered for at least an hour to dry – you’ll be amazed at the gorgeous crisp on that skin. – If you aren’t using a stuffing, cut an onion into quarters or two celery sticks into halves and stick that into the cavity. It’s indescribable how much more moist and flavorful the chicken/turkey is. – Less is more when it comes to seasoning poultry. Try salt, pepper, and one or both of onion powder and garlic powder. Make sure to get it inside the cavity as well as all around the outside. – Roast the bird upside down! The breasts don’t dry out if they are on the bottom. – Truss the legs and wings. It’s not all that tricky, and ensures that the stucky-outy bits don’t dry out or burn. -Lastly, add some potatoes or carrots or onions the roast to caramelize all the juices. 350°F is a good temperature, uncovered. Remember to let it rest before carving.
Do have any more tips to get the perfect roast?
Source: Corlea Smit – Adapted from many recipes and some experience TRIED AND TESTED
Sometimes you want a hearty breakfast that you can eat on the go or throw in your bag to take to school or work. Usually the most portable of breakfast ideas are carb and sugar loaded. And these tasty breakfast egg muffins. You decide what meat, cheese and vegetables you want to put it in making the combination possibilities endless. And since you make a bunch in advance you have ready to go breakfast options all week. Get the kids involved as well by letting them choose their own ingredients.
Ingredients Spring onion Chopped tomatoes Onion Cheese Green chillies Fresh coriander You can add chicken, beef, cooked mince, spinach, sausages, ricotta cheese and lots more as per your taste. The sky’s the limit! 6 Eggs beaten with 2 tbsp milk, salt and black pepper to taste.
Method Preheat oven at 200C Grease your muffin tin Add veggies of your choice along with cheese, pour beaten egg mixture on it. Place muffin pan on the center rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set. Let muffins cool for a few minutes before removing from the muffin pan or cups. Loosen gently with knife if they seem to be sticking. Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer. The Egg Muffins can be reheated in the microwave. Enjoy!!
Source: The Recipe Hunter own creation TRIED AND TESTED