Chicken Enchilada Stew

Yield: 4-6 servings

1 tbsp olive oil

1 onion, chopped

1 jalapeno, seeded and diced

1 green bell pepper, chopped

3 cloves garlic, minced

1 tsp cumin

1 tsp coriander

1/2 tsp turmeric

1/2 tsp oregano

salt and pepper

1 cup red enchilada sauce

2 cups chicken broth (or vegetable broth)

1 can cannellini beans, rinsed and drained, divided

1 lb boneless, skinless chicken

3/4 cup corn kernels

juice of 1 lime

1/4 cup cilantro, chopped

optional garnishes: tortilla strips or chips, shredded cheese, avocado, jalapeno, lime, cilantro

1. In a large pot, heat olive oil over medium high heat. Add onion, jalapeno, green bell pepper, and garlic. Saute until onions are translucent and begin to soften, about 2-4 minutes.

2. Reduce heat to medium and stir in all of the spices: cumin, coriander, turmeric, oregano, and salt and pepper.

3. Add in the enchilada sauce, chicken broth, 1/2 can white beans, and uncooked chicken.

4. Bring soup to a boil then reduce to a simmer for 25 to 30 minutes.

5. After 25 minutes or so, remove the chicken with a slotted spoon and shred with two forks. Add back to the pot.

6. In a blender or food processor, add the remaining white beans and 1/2 cup water (or broth). Blend until smooth, adding a little more water if necessary. Add blended white beans into the soup pot.

7. Stir in the corn, lime juice, and cilantro. Allow soup to cook and simmer uncovered for 10 more minutes to thicken and bring flavors together.

8. Optional: Serve with tortilla chips, shredded cheese, avocado, jalapeno slices, an extra lime wedge, and/or more cilantro.

https://www.ambitiouskitchen.com/chicken-enchilada-soup/

Tofu Cashew Coconut Curry

Yield: 4 servings

1 tbsp coconut oil

3 cloves garlic, minced

1 tbsp ginger, grated

1 jalapeño, diced

1 medium sweet potato, diced into 1-inch cubes

1/2 head of cauliflower, cut into small florets (about 2-3 cups)

1 yellow or orange bell pepper, diced

2 carrots, thinly diced or chopped

2 tbsp curry powder

1/2 tsp turmeric

1/2 tsp cumin

1/8 tsp cinnamon

1/2 tsp salt

1 can coconut milk

1/2 cup tomato sauce

1/2 cup vegetable broth

1/4 cup roasted cashews, ground

1 package firm or extra firm tofu, cubed

to garnish: cilantro and extra cashews

1. In a large pot, heat coconut oil over medium-high heat. Add in garlic, ginger, jalapeno, sweet potato, cauliflower, bell pepper, and carrots. Saute for 10 minutes, stirring frequently, until carrots start to soften.

2. Stir in curry powder, turmeric, cumin, cinnamon and salt.

3. Add coconut milk, tomato sauce, broth, and ground cashews. Stir until smooth.

4. Gently add in tofu and stir. Simmer on low heat for 20 minutes or until sweet potatoes and carrots are fork tender.

5. Serve immediately with cilantro and extra cashews.

https://www.ambitiouskitchen.com/vegetarian-tofu-cashew-coconut-curry/

Southwest Black Bean Stew

Yield: 4-6 servings

1 tbsp olive oil

1 onion, chopped

3-4 cloves garlic, minced

6 crimini mushrooms, sliced

1 potato, diced

1 yam, diced

1 red bell pepper, chopped

1 tbsp chili powder

1 tbsp oregano

2 tsp cumin

salt and pepper

1 can diced tomatoes

1/3 cup tomato paste

1 cup water

1 can black beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 cup corn kernels

4 cups collard greens, coarsely chopped (or sub other greens)

1 cup loosely packed cilantro, chopped (plus extra for garnish)

avocado, chopped

1. In a large pot, heat olive oil over medium-high heat. When hot, add onion, garlic, and mushrooms, and cook while stirring for 5 to 8 minutes.

2. Add the potatoes, yam, red pepper, and spices. Cook while stirring for another couple of minutes.

3. Add the tomatoes, tomato paste, and water. Bring stew to a boil, then reduce heat to medium-low, cover, and cook for 15 minutes, stirring once or twice.

4. Add the beans and corn and cook for 5 more minutes.

5. Stir in the greens and cook for 5 minutes more, or until the potato and yam are tender.

6. Stir in the cilantro, and garnish with more chopped cilantro and chopped avocado.

https://gamechangersmovie.com/recipes/southwest-stew/

Jambalaya with Chicken, Sausage, and Prawns

Yield: 6-8 servings

4 chicken thighs, skin on

4 chicken drumsticks, skin on

pinch cayenne pepper

2 tbsp olive oil

2 smoked sausages (such as andouille or chorizo), cut into 1cm thick slices

1 onion, chopped

4 sticks celery, chopped

4 bay leaves

4 sprigs fresh thyme

6 cloves garlic, finely minced

1 fresh red chilli, deseeded and finely chopped

1 large can diced tomatoes

6 cups chicken stock

2 cups long-grain rice

1 green pepper, chopped

1 red pepper, chopped

20 raw prawns, peeled and deveined

1 handful fresh parsley, chopped

1. Season the chicken with salt, pepper, and cayenne.

2. In a large Dutch oven, heat oil over medium heat. Brown the chicken and sausage pieces.

3. Once nicely browned on all sides, add onion, celery, bay leaves, thyme, and salt and pepper. Stir and cook for 8 to 10 minutes, until vegetables have softened.

4. Add garlic and chilli and cook for a minute.

5. Add tomatoes, chicken stock, and rice. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes, until chicken and rice are almost cooked.

6. Add peppers and cook for another 5 minutes.

7. Add prawns and cook for another 3 minutes.

8. Stir parsley through and serve on a big platter.

https://www.jamieoliver.com/recipes/chicken-recipes/chicken-sausage-prawn-jambalaya/

Salmon Moqueca

Yield: 4-6 servings

Fish and Marinade:

1 1/2 pounds salmon fillets

1 can whole tomatoes

1 onion, roughly chopped

1 cup cilantro, chopped

2 cloves garlic

1 Serrano chile pepper, cut in half (with seeds if you want your stew to be pretty spicy)

1/4 cup lime juice

1 tbsp olive oil

1 tsp salt

Stew:

2 tbsp olive oil

1 sweet potato, peeled and diced

1 zucchini, chopped

1 green pepper, chopped

1 red pepper, chopped

1/2 cup water (or fish stock)

1 can coconut milk

1/4 cup green onion, minced

1/2 cup cilantro, chopped

1. Place salmon in a shallow bowl or dish.

2. In the bowl of a food processor, combine the tomatoes, onion, cilantro, garlic, chile pepper, lime juice, oil, and salt. Process until smooth and pour over fish. Allow to marinate for 30 minutes to 1 hour.

3. In a large skillet, heat olive oil over medium heat.

4. Add diced sweet potato and cook for 10 to 15 minutes, adding a little water if needed, until softened.

5. Add zucchini, green pepper, and red pepper, and continue to cook until tender, about 5 to 7 minutes, again adding water to the pan, if needed.

6. Add water and coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes.

7. Add fish and marinade and gently simmer for 5 to 10 minutes, or until fish flakes easily with a fork.

8. Just before serving, stir in green onion and cilantro. Serve alone or over rice.

https://food52.com/recipes/4574-salmon-moqueca

Sweet and Sour Chicken

Yield: 4 servings

4 chicken breasts, sliced

2 tsp cornstarch

juice of 1 lime

salt and pepper

1 tbsp olive oil

1 small onion, sliced

2 cloves garlic, finely minced

1-inch piece ginger, finely minced

1 red pepper, cut into 1-inch pieces

1 yellow pepper, cut into 1-inch pieces

1 bunch asparagus

1 cup broccoli florets

1 cup pineapple, cut into 1-inch pieces

1 tbsp tamari

1 tbsp fish sauce

1 tsp red pepper flakes

1 tsp honey

1/4 cup cilantro, chopped

lime wedges, to garnish

1. In a medium bowl, combine chicken, cornstarch, juice of half a lime, and salt and pepper. Toss to coat.

2. Heat oil in a large pan over a high heat. Add chicken and cook for 5 to 6 minutes, or until the chicken is golden and cooked through. Remove from pan.

3. Add onion to the pan, and saute for 5 minutes.

4. Add garlic, ginger, red pepper, yellow pepper, asparagus, broccoli, add stir-fry for 3 minutes.

5. Add pineapple, tamari, fish sauce, red pepper flakes, and honey. Let cook for a couple more minutes. Vegetables should be just cooked (still with a touch of crunch). Add a splash of water to loosen the sauce, if needed.

6. Serve immediately over rice, with chopped cilantro and lime wedges to garnish.

https://www.jamieoliver.com/recipes/chicken-recipes/tom-daley-s-sweet-sour-chicken/

Moroccan Sweet Potato Salad

Yield: 4 servings

2 sweet potatoes, diced

1 bunch carrots, sliced length-wise (some heirloom purple ones are great for colour contrast)

1 can chickpeas, drained and rinsed

3 tbsp olive oil, divided

salt and pepper

2 tbsp tamari

1 tbsp maple syrup

1 tsp cumin

1 tsp paprika

1/2 tsp garlic powder

1 yellow pepper, diced

1 cup cherry tomatoes, halved

1 shallot, thinly sliced

1 cup cilantro, roughly chopped

1 sprig of mint, roughly chopped

1/4 cup pistachios, chopped

1. Preheat the oven to 375F. Line three baking sheets with parchment paper.

2. Place the sweet potatoes on one baking sheet. Toss with one tablespoon of olive oil and salt and pepper. Roast for 20 minutes, or until tender.

3. Place carrots on a second baking sheet. Toss with another tablespoon of olive oil and salt and pepper. Roast for 20 minutes, or until tender.

4. Toss chickpeas with last tablespoon of olive oil, tamari, maple syrup, cumin, paprika, garlic powder, and salt and pepper. Roast for 10 minutes.

5. In a large bowl, combine sweet potatoes, carrots, chickpeas, yellow pepper, cherry tomatoes, shallot, cilantro, and mint. Toss to combine. Sprinkle the chopped pistachios on top and serve with date vinaigrette.


http://thefirstmess.com/2015/07/01/moroccan-sweet-potato-sunshine-salad/

Turkey Roll-Ups

Yield: 4 servings

12 slices organic turkey breast
1/2 cup hummus
6 leaves of red lettuce, spine removed and torn in half
1 cucumber, deseeded and cut into batons
1 red pepper, sliced
1 yellow pepper, sliced
2 tbsp basil, chiffonade

1. Lay out one slice of turkey breast. Spread with a thin layer of hummus.
2. Place a piece of lettuce on top leaving some hummus on the far end of the turkey uncovered.
3. Take one baton of cucumber and one slice each of red and yellow pepper and place on one end of turkey slice. Top with a few slices of basil.
4. Roll to enclose vegetables. Hummus should "glue" the roll together.
5. Repeat with remaining slices of turkey.


http://www.foodnetwork.com/recipes/ellie-krieger/turkey-roll-ups-recipe-1957544

Moroccan Chickpea Stew

Yield: 4-6 servings

1 tbsp coconut oil

1 medium onion, diced

2 tsp cinnamon

2 tsp ground cumin

2 tsp ground coriander

1 tsp chili flakes

2 cloves of garlic, finely minced

4 dates, pitted and chopped

2 medium carrots, chopped

1 large sweet potato, peeled and chopped
1 small potato, peeled and chopped

1 can crushed tomatoes (preferably fire-roasted)

3 cups vegetable stock 

1 yellow pepper, chopped
1 zucchini, chopped

2 cups chickpeas

1 cup kale, chopped
2 tbsp parsley, chopped

zest of 1 lemon
salt and pepper

1. Heat the coconut oil in a large pot over medium heat. Add the onions and sauté until soft and translucent.
2. Reduce heat to medium-low, and add the cinnamon, cumin, coriander and chili flakes. Slowly sauté and stir until the onions are very soft, about 5 minutes.
3. Add the garlic and sauté until fragrant, about 1 minute.
4. Add the chopped dates, carrots, sweet potato, and potato. Stir to coat the vegetables in the spices and oil.
5. Add the tomatoes and vegetable stock. Bring to a boil and simmer until the sweet potatoes are just tender, about 15 minutes.

6. Add the yellow pepper, zucchini, and chickpeas. Simmer until the peppers and zucchini are tender and the sweet potatoes are quite soft, about 5 minutes.
7. Add the kale and cook for 1 minute, or until just wilted.
8. Garnish with parsley, lemon zest, and season with salt and pepper.


http://thefirstmess.com/2013/09/26/moroccan-style-vegan-vegetable-chickpea-stew-recipe/

Wheatberry Chickpea Salad

Yield: 4 servings (side)

1 cup dry wheatberries

1 can chickpeas, drained and rinsed

1 cucumber, deseeded and diced

1 yellow pepper, diced

1 cup cherry tomatoes, halved

1/4 cup parsley, finely chopped

2 green onions, finely sliced

1 tbsp olive oil

salt and pepper

1. In a medium pot, place wheatberries in 4 cups of water. Bring to a boil, then reduce heat to low and simmer for one hour. Drain and cool.
2. Once wheatberries are cool, in a large bowl, mix wheatberries together the remaining ingredients, Stir to combine.
3. Serve with balsamic tamari dressing.


http://ohsheglows.com/2010/12/28/back-on-track-wheat-berry-and-bean-salad/

Chipotle Red Salsa

Yield: 2 1/2 cups

1 tbsp coconut oil

1/2 onion, diced

3 cloves garlic, minced

2 carrots, diced

1 orange bell pepper, diced

1 small can diced tomatoes

1/2 tsp cumin

1/2 tsp chili powder

salt and pepper, to taste

1 chipotle pepper in adobo sauce

1/3 cup vegetable stock (or water)

1-2 tbsp maple syrup

1 lime, juiced

1. Melt coconut oil in a large skillet over medium heat.

2. Add onion, garlic, carrot, and bell pepper. Cook for about 10 minutes, stirring occasionally, until carrots are starting to soften.

3. Add tomatoes, cumin, chili powder, and salt and pepper. Stir, reduce heat to low, and simmer for another 5-10 minutes, stirring occasionally.

4. Transfer mixture to a food processor or high speed blender. Add chipotle pepper, vegetable stock, maple syrup, and lime juice. Blend until creamy and smooth. Taste and adjust seasonings as needed.

5. Serve warm, at room temperature, or refrigerated. Keeps in the fridge for at least 7-10 days.

http://minimalistbaker.com/chipotle-red-salsa/

Ratatouille

Yield: 4 servings

1 tbsp olive oil

1 red onion, chopped

4 cloves of garlic, finely minced

1 Japanese eggplant, chopped

1 large zucchini, chopped

2 bell peppers, red and yellow or green, chopped

2 large ripe tomatoes, diced
1 small can plum tomatoes
4 sprigs of fresh thyme

1 tbsp balsamic vinegar
juice of 1/2 lemon
salt and pepper
1/2 bunch of fresh basil, finely chopped

1. In a large saucepan, over medium heat, heat the oil. Add onion and cook for 3 minutes.
2. Add garlic, eggplant, zucchini, peppers, tomatoes, and canned tomatoes. Cover and cook for 10-15 minutes, stirring occasionally, until vegetables are just tender.
3. Add the thyme, vinegar, and lemon juice. Season with salt and pepper. Stir to combine.
4. Add basil just before serving.

Stuffed Peppers

Yield: 4 servings

4 bell peppers, different colours, halved lengthwise and seeded 

2-3 tbsp olive oil

salt and pepper
1 cup quinoa

1 lb ground meat (beef, pork, turkey) (optional)
1 small onion, chopped
2 cloves garlic, finely minced
1/2 zucchini, finely diced

1/2 tsp ground cinnamon

1/4 tsp cayenne pepper

2 roma tomatoes, seeded and diced

1 cup loosely packed fresh parsley leaves, chopped

1. Preheat the oven to 375F.

2. Arrange bell pepper halves on a baking sheet. Drizzle with 1 tablespoon of oil and some salt and pepper. Bake for 15-20 minutes or until just fork tender.

3. Meanwhile, cook the quinoa with 2 cups of water. Bring to a boil, cover, and reduce heat to low and cook for 15 minutes, or until water is absorbed. Remove from heat.
4. In a medium saucepan, over medium-high heat, heat 1 tablespoon oil. If using, add the meat and cook through. Remove from pan and set aside.
5. In the same pan, heat the remaining 1 tablespoon of oil. Add the onions and cook, stirring occasionally, until soft, about 4 minutes.
6. Add the garlic and zucchini and cook until zucchini is tender, about 4 minutes. Remove from heat.
7. Add spices, tomato, parsley, and cooked meat if using. Stir to combine.

8. Stuff the pepper halves with the quinoa mixture. Serve warm or at room temperature.