Tomato and Halloumi Bake with Courgette Recipe

Ingredients

• 1 tbsp Olive Oil
• 1 Onion chopped
• 2 cloves Garlic crushed
• 2 Courgettes chopped
• 6 Medium Tomatoes chopped
• 1 tbsp Tomato Puree
• 1 tbsp Turmeric
• 1 tbsp Cumin
• 1 tsp Smoked Paprika
• 1 tsp Chilli Flakes (adjust according to how spicy you like your food, it will still taste great without!)
• Salt and Pepper
• 200 g Halloumi sliced
• Handful Fresh Basil chopped

Instructions

1. Start by heating the oil in a frying pan which you can also use under the grill over a medium heat. Add the onion and fry for a few minutes. Add the garlic and cook for a little longer.
2. Once the onion and garlic has softened add the tomatoes and courgettes followed by the tomato puree and all the spices along with a good sprinkling of salt and pepper. Cook over a medium heat for 20 minutes until everything is softened and the tomatoes have released their liquid.
3. Heat the grill to medium high heat. Remove the pan from the heat and place the slices of halloumi across the top of the vegetables. Place under the grill for a few minutes until the cheese has browned. Sprinkle with basil before serving.

Recipe source: thecookreport

Creamy Chicken Pot Pie Soup Recipe

Ingredients

• 1 Fully cooked Roasted Chicken Breast
• 1/3 cup butter
• 1 cup thin baby carrots
• 1/2 cup chopped celery
• 1/3 cup chopped onion
• 1 cup frozen peas
• 1/3 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 2 teaspoons Chicken Base (I use Better Than Bouillon)
• 1 3/4 cups water
• 2/3 cup milk

Instructions

1. Prepare the Roasted Chicken Breast as directed in my recipe. Click here for my Roasted Chicken Breast recipe.
2. While the chicken breast is roasting in the oven, melt 1/3 cup butter in a saucepan over medium heat. Add 1 cup carrots and cook until they start to soften (between 3-5 minutes). Then add 1/2 cup chopped celery, 1/3 cup chopped onion, and 1 cup frozen peas. Cook until veggies are tender.
3. Add 1/3 cup flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon celery seed and stir to coat the veggies.
4. Slowly stir in 1 3/4 cups water and 2/3 cups milk. Add 2 teaspoons chicken base, and reduce the heat to mid-low. Give it a taste and adjust the seasoning to your liking. Simmer until thickened.
5. Once the chicken is rested and cooled slightly, remove the meat from the bones and cut into bite sized pieces. Add chicken to the soup. Don't be afraid to toss the skin in there too! It adds great roasted flavor! Enjoy!

Recipe source: ourlifetastesgood

GOAN FISH CURRY RECIPE

Ingredients

For the spice paste/masala

• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 2 - 3 cloves garlic
• 1 tbsp chopped fresh ginger (approx a 1in/2.5cm piece)
• 1/4 tsp salt
• 1/2 tsp cayenne pepper
• 1/2 tsp paprika
• 1/2 tsp turmeric

For curry

• 1 tbsp vegetable oil
• 2 green chilis
• 1 onion
• 1 tomato
• 1 lb haddock 450g or use cod, pollock or other firm white fish
• 2 tsp tamarind concentrate
• 1 cup coconut milk 240ml

Instructions

1. Warm a small skillet/frying pan over a medium heat and toast the whole spices (coriander, cumin and mustard seeds) for a couple minutes until fragrant. The mustard seeds may start to pop which is a sign to stop.
2. Roughly chop the garlic and ginger and crush with the salt to a relatively smooth paste. Add the toasted spices and crush. Add the remaining powdered spices and mix to a relatively smooth paste.
3. Finely dice the chilis and onion. Warm the oil in a medium-large skillet or other shallow pan over a medium heat.
4. Cook the onion in the oil for a few minutes until it has softened. Add the spice paste and stir through. Cook for a minute or two then add the tomato and chili and let the liquid almost disappear (a minute).
5. Cut the fish into large bite-sized chunks.
6. Add the tamarind and coconut milk to the pan, mix through. then put the fish chunks in and cook until cooked through, a couple mins.
7. Serve over rice.

Recipe source: carolinescooking

SPAGHETTI SQUASH PAD THAI RECIPE

Ingredients

• 1 spaghetti squash
• 1 tbsp olive oil
• 2 cloves garlic minced or crushed
• 2 cups sugar snap peas or snow peas, sliced in half
• 1 bell pepper diced
• 2 carrots chopped
• 5 green onions thinly sliced
• 1/2 cup peanuts chopped, more for serving
• Lime for serving

For the sauce:

• 2 tbsp soy sauce
• 2 tbsp peanut butter
• 1/2 lime juiced
• 1 tbsp honey
• 2 tsp fresh ginger finely chopped

Instructions

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Prepare the spaghetti squash by slicing it in half, scooping out the seeds, and seasoning each cut side with salt and pepper. Place each half cut side down on the lined baking sheet and bake for 40 to 45 minutes. Remove from oven, flip each half over, and let cool for a few minutes.
2. While the squash is cooking, heat olive oil in a skillet over medium heat. Add the garlic, peppers, and snow peas and sauté for 5 to 7 minutes or until the veggies are tender. Chop the carrots, green onions, and peanuts. 
3. You can also prepare the dressing while the veggies are cooking. In a small bowl, whisk together the dressing ingredients until smooth. Set aside for later. 
4. Once the spaghetti squash is finished, use a fork to scoop the cooked squash into a large bowl. Add the peppers, snows peas, carrots, green onions, and peanuts. Mix until well combined. Pour the dressing over the mixture and stir until coated. 
5. You can serve the pad thai in the spaghetti squash skins for fun, or just on a plate! Garnish with more peanuts and green onions, and serve with lime wedges. Enjoy!

Recipe source: itsavegworldafterall

CREAMY SMOTHERED GROUND BEEF BURRITOS RECIPE

INGREDIENTS

• 2 lbs lean ground beef
• 1 teaspoon chili powder
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon onion powder
• 1⁄4 teaspoon dried oregano
• 1⁄2 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1⁄2 teaspoon cornstarch
• 1⁄2 cup water
• salt and pepper
• 2 cups sour cream
• 2 (10 3/4 ounce) cans condensed cream of chicken soup
• 2 (4 ounce) canschopped green chilies
• 2 cups shredded monterey jack cheese
• 12 flour tortillas (burrito size)

OPTIONAL GARNISH

• shredded lettuce
• diced tomato
• chopped onion
• sour cream

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, cook the ground beef, until the beef browned. While beef is browning, mix together in a small bowl, the chili powder, garlic powder, onion powder, oregano, paprika, cumin, salt pepper and cornstarch. After beef is browned, sprinkle the seasoning mix over the beef and mix well. Stir in water and simmer until water has evaporated, about 10 minutes.
3. In a medium bowl, mix together sour cream, cream of chicken soup, green chilies and cheese.
4. Mix about half of the cheese mixture with the ground beef. Divide the meat mixture evenly between tortillas and roll up. Place in a 9 x 13 inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas.
5. Bake in preheated oven for 20 to 30 minutes.
6. Allow to cool for about 5 minutes then serve with desired garnish.

Recipe source: geniuskitchen

CREAMY PARMESAN RISOTTO RECIPE

Ingredients

• 5 cups chicken stock
• 1 1/2 tbsp olive oil extra-virgin
• 1 cup onion diced
• 1 1/2 cups Arborio rice uncooked
• 1/4 tsp salt
• 1 tbsp butter
• 1/2 tsp pepper
• 4 oz Parmesan grated
• 1 tbsp parsley chopped

Instructions

1. Bring stock to a simmer in a large saucepan. Keep warm over low heat, but do not boil.
2. Heat a Dutch oven over medium heat. Add oil to the pot; swirl to coat.  (Everything from here on will be added to this pot.)
3. Add onion; cook 5 minutes, stirring occasionally.
4. Add the Arborio rice and salt, cook 1 minute, stirring frequently.
5. Add 1/2 cup stock; cook 2 minutes or until liquid is absorbed, stirring frequently.
6. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
7. Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (about 20-25 minutes); reserve 1/3 cup stock at last addition.
8. Remove pot from heat.
9. Stir in reserved remaining stock, butter, pepper, and cheese.
10. Top the risotto with parsley.

Recipe source: graceandgoodeats

Simple Korean Cucumber Salad Recipe

Ingredients

• 1 cucumber (Japanese, English, Persian, Pickling are all good) – about 1 1/2 cup sliced for 1 cucumber
• 1 Tbs soy sauce (Jin Ganjang)
• 2 Tbs rice vinegar
• 1 Tbs sugar
• 1/2 tsp Korean red chili powder
• 1/4 tsp sesame seeds
• 2 green onions , chopped

Instructions

1. Slice cucumbers into thin slices. Around 1/8 inch (3 mm).
2. Mix soy sauce, vinegar and sugar in a bowl. Pour soy vinegar into the bowl with cucumbers.
3. Then, add 1/2 tsp chili powder and sesame seeds. Mix and taste. Add more chili powder if you want. Doing it in this order allows you to taste and control the amount of chili powder based on how spicy you want it.
4. Add chopped green onions and mix again.
5. YOU ARE DONE!! 
6. Serve immediately for the most fresh and crunchy cucumber flavor. You can also let it sit for 10-15 minutes for the cucumbers to absorb the dressing before serving.

Recipe source: kimchimari