CRISPY BBQ TOFU WRAPS

INGREDIENTS:

(will make 3-4 wraps)

• 1/2 block of extra firm pressed tofu
• 1/2 cup non-dairy milk
• 1 tbsp apple cider vinegar
• 1 tbsp dijon mustard
• 1/2 cup + 2 tbsp flour
• 2 cups cornflakes
• 1 tsp poultry seasoning
• A few tbsp of oil for frying
• Tortilla wraps
• BBQ Sauce
• Wrap fillings: lettuce, onions, carrots

DIRECTIONS:

1. In a frying pan on medium heat add a few tbsp of oil (I used coconut oil)
2. In bowl #1 whisk together your 1/2 cup non-dairy milk, 1 tbsp apple cider vinegar, 1 tbsp dijon mustard, 1 tsp poultry seasoning and 2 tbsp flour
3. In bowl #2 add your 1/2 cup flour
4. In bowl #3 add your corn flakes and with your hand crush up the cereal to a finer crumb
5. Slice up your tofu into “fingers” and dip first in the wet mixture (bowl #1), then dry (bowl #2), then wet again (bowl #1), then corn flakes (bowl #3)
6. Place your breaded tofu into the oil and fry until crispy and golden.
7. Toss your fried tofu pieces in your BBQ sauce and assemble your wraps

http://www.specofgold.com/crispy-bbq-tofu-wraps/

PANCAKES WITH CREAMY GARLIC CHICKEN AND MUSHROOMS

Ingredients

Pancakes:

• 100 g plain flour
• 2 eggs
• 300 ml milk
• oil for frying

Filling:

• 1 tsp vegetable oil
• 25 g butter
• 1 onion sliced
• 1 -2 cloves of garlic crushed
• 200 g mushrooms sliced
• 225 g cooked chicken cut into bitesize chunks
• 2 tbsp dry white wine or chicken stock
• 150 g light cream cheese
• salt and freshly ground black pepper to taste

Method

1. Make the pancakes and keep warm (How to Make Pancakes step by step).
2. To make the filling, heat the oil and butter together in a frying pan and gently cook the onion until softened. Stir in the garlic.
3. Add the mushrooms and cook for 5-10 minutes until softened. Add the chicken.
4. Stir in the wine or stock and allow to bubble for a few moments, then stir in the cream cheese.
5. Heat gently, stirring until piping hot. Season to taste with salt and pepper. Stir in the parsley.
6. Divide the chicken mixture between the pancakes and fold up into triangles or parcels. Serve immediately sprinkled with a little extra parsley.

https://www.recipesmadeeasy.co.uk/pancakes-creamy-garlic-chicken-mushrooms/

HONEY GARLIC CHICKEN STIR FRY

Ingredients

• 1 tablespoon + 1 teaspoon vegetable oil divided use
• 1 cup thinly sliced peeled carrots
• 2 cups broccoli florets
• 1 lb boneless skinless chicken breasts, cut into 1 inch pieces
• 4 cloves garlic minced
• 1/4 cup low sodium chicken broth or water
• 1/4 cup soy sauce
• 3 tablespoons honey
• 2 teaspoons cornstarch
• salt and pepper to taste

Instructions

1. Heat 1 teaspoon of oil in a large pan over medium heat. 
2. Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender.
3. Remove the vegetables from the pan; place them on a plate and cover.
4. Wipe the pan clean with a paper towel and turn the heat to high. 
5. Add the remaining tablespoon of oil.
6. Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
7. Add the garlic to the pan and cook for 30 seconds.
8. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
9. In a bowl whisk together the chicken broth, honey and soy sauce. 
10. In a small bowl mix the cornstarch with a tablespoon of cold water.
11. Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds. 
12. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
13. Serve immediately, with rice if desired.

https://www.dinneratthezoo.com/honey-garlic-chicken-stir-fry/

Baked Sweet Potato Chips

INGREDIENTS

For Sweet Potato Chips

• 3 medium sweet potatoes thinly sliced
• 3 1/2 Tablespoons extra virgin olive oil + more for brushing
• salt
• pepper if desired

Homemade Lemony Dill Dip

• 1/4 cup homemade mayonnaise
• 1 Tablespoon fresh lemon juice
• 1/4 teaspoon dill weed

INSTRUCTIONS

1. Preheat oven to 350°. Rinse and  Scrub sweet potatoes. Thoroughly dry before proceeding. Thinly slice potatoes. (The best methods are either a food processor with a slicing blade or a mandoline.) You want the potatoes to cook evenly so be sure to make them as uniform as possible while slicing.
2. In a medium sized bowl combine olive oil and sweet potatoes. Stir to combine and coat evenly.
3. Line 2 baking sheets with parchment paper. Very lightly brush olive oil on parchment.
4. Arrange sweet potato slices evenly on baking sheets. Sprinkle generously with salt and pepper (if desired). Bake 20 minutes. Flip sweet potatoes and rotate pans. Bake another 15 to 20 minutes or until desired crispness.
5. Remove and cool on paper towels. Repeat with any remaining sweet potato slices.
6. Store in an airtight container. Will last for up to a week.

https://gatherforbread.com/baked-sweet-potato-chips/

SLOW COOKER JERK CHICKEN

INGREDIENTS

• 6 chicken thighs bone and skin on
• 3 green onions from tip to tail with root trimmed
• 1/2 yellow onion
• 1/2 jalapeno pepper de-seeded and de-veined
• 1/3 cup soy sauce
• 1/4 cup distilled white vinegar
• 2 tablespoons vegetable oil
• 1 tablespoon brown sugar
• 2 teaspoons thyme
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice

INSTRUCTIONS

Note: click on times in the instructions to start a kitchen timer while cooking.

1. Add the chicken thighs to a large skillet and brown them on medium high heat on both sides for 3-5 minutes.
2. In a food processor add the green onions, onion, jalapeno, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice and puree until smooth.
3. Add the chicken to the slow cooker skin side up and pour the sauce over the chicken.
4. Cook on low for 8 hours.

https://dinnerthendessert.com/slow-cooker-jerk-chicken/?m

Filipino Style Cassava Cake

Ingredients

• 900 g grated cassava
• 125 ml (0.5 cup) condensed milk
• 250 ml (1 cup ) evaporated milk
• 2 eggs
• 3 tbsp melted butter
• 0.75 cup sugar
• 6 tbsp Cheddar cheese grated
• 400 ml (1.7 cup) coconut milk
• Topping:
• 2 tbsp flour
• 2 tbsp sugar
• 0.5 cup condensed milk
• 2 tbsp Cheddar cheese grated
• 1 tin coconut milk

Instructions

1. Preheat the oven to fan-assisted 160C / 180C / 350F / gas 4.
2. Combine the grated cassava, condensed milk, evaporated milk, eggs, butter,  sugar, cheese and coconut milk in a mixing bowl and mix until combined.
3. Grease the baking tray, then pour-in the cassava cake batter.
4. Bake the cassava cake for 1 hr. Remove from the oven and set aside.
5. Meanwhile, prepare the topping by combining the sugar, flour and condensed milk in a saucepan and mix thoroughly.
6. Add the cheese while stirring constantly.
7. Pour the coconut milk and stir constantly for 8-10 mins
8. Pour the topping over the cassava cake (baked batter) and spread evenly.
9. Grill / Broil the Cassava cake until colour turns light brown.
10. Garnish with grated cheese and serve.

https://recipesfromapantry.com/filipino-cassava-cake/

Quick & Easy Chicken Cabbage Stir Fry

Ingredients

• 1 tablespoon coconut oil (plus a little extra added later)
• 400 g / 0.8 lb chicken breast or thigh meat, sliced into thin strips (bite-size)
• ½ teaspoon sea salt
• ¼ teaspoon white pepper (black is fine too, but white is more Asian in flavour)
• 1 teaspoon grated ginger
• 3 cups sliced Napa cabbage (1/2 medium cabbage)
• 250 g / 0.5 broccolini or broccoli florets (about 10-12 broccolini stems)
• 1 large carrot, sliced
• 2 cloves garlic, finely diced
• 1 teaspoon fish sauce
• 3½ tablespoons coconut aminos (or 3 tablespoons Tamari sauce)
• Juice of ½ lime (or 2 tablespoons, lemon juice can also be used)
• 1 teaspoon sesame oil

Instructions

1. Heat a tablespoon of coconut oil in a large frying pan or a wok over high heat. Once hot, add the chicken meat and sprinkle with salt and pepper. Cook for 3 minutes each side, then remove to a bowl with all the juices.
2. Place the pan back over high heat and add another teaspoon of coconut oil. Add the ginger, cabbage, broccolini and carrot and cook for 2 minutes, stirring frequently. Add a splash of water (about 2 tablespoons), garlic, fish sauce, coconut aminos sauce, lime juice and return the chicken meat to the pan. Mix through. Cook altogether for 2 more minutes, stirring frequently. Finally, drizzle with a little sesame oil and stir through. Serve while hot!

http://eatdrinkpaleo.com.au/chicken-cabbage-stir-fry-recipe/

Seared Scallops

Ingredients

• 1 lb wild scallops
• 3 cloves garlic peeled and gently smashed
• 2 tsp olive oil
• 1.5 tbsp salted butter
• 1 large orange juiced
• 2 shots of rum
• zest from 1/2 orange
• 1/4 c flat leaf parsley roughly chopped
• 3/4 tsp sea salt or to taste
• 1/2 tsp red pepper flakes
• 1/2 tsp chile powder
• freshly cracked black pepper to taste
• 1/2 lemon
• 1 small orange sliced

Instructions

1. Pat the scallops dry on paper towels.
2. Drizzle the scallops with a little olive oil and sprinkle them all over with sea salt, chili powder, red pepper flakes and freshly cracked black pepper. Toss to coat well.
3. Preheat a cast iron skillet on medium flame until hot. Add a lug of olive oil, just enough to coat the bottom and sear the garlic cloves until golden on both sides, making sure not to burn them. Remove from the pan and set aside.
4. Using a pair of tongues add the scallops to the hot skillet without touching each other and sear for about 45 seconds on each side until nicely golden. Do not over cook them or they will become rubbery.
5. Transfer the scallops to a plate and keep warm.
6. Take a step back and pour the rum into the pan. Use a silicone spatula to scrape all the brown bits from the bottom of the pan and pour in the orange juice. Bring to a simmer and allow the sauce to reduce by half, about a minute or so. Remove from flame and stir in the cold butter until melted.
7. Taste the orange sauce and adjust seasonings with more sea salt. Add the roasted garlic cloves to the sauce if desired.
8. Transfer the scallops back into the orange rum sauce and squeeze the lemon all over the top.
9. Sprinkle with the parsley, some orange zest and serve over a bed of polenta or butternut squash puree garnished with the orange slices.

https://ciaoflorentina.com/seared-scallops-recipe-orange-rum-sauce/