Roasted Za’atar Chicken Thighs (Cuisinart steam oven)

Roasted Za’atar Chicken Thighs (Cuisinart steam oven)
Za’atar is a Middle Eastern spice that is a combination of different herbs and spices which gives a unique Mediterranean flavor to any dish. Baking the thighs with onions, carrots, or any root vegetable (or a mixture) and you have a full meal. Using the steam bake feature ensures a moist and tender chicken.
Source:
Serves: 2-3
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 small boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • ½ tablespoon fresh lemon
  • 1 teaspoon Za’atar
  • ½ teaspoon sesame seeds
  • ¼ teaspoon sea salt
  • Onion, quartet
  • Add Any other root Vegetable (See note**)
  • Salt & Pepper

Directions
  1. Cover the baking pan with foil (easier cleaning)
  2. In a medium bowl add the onions and cut up root vegetable(s) and add 2 teaspoon oil. Season with salt and freshly ground pepper. Mix until vegetables until coated. Place the veggies on the foil covered baking pan.
  3. Pat chicken thighs dry with a paper towel and in the same bowl add the chicken thighs, 3 tsp. Of olive oil, lemon juice, Za’atar, sesame seeds, and sea salt. Mix, so the chicken thighs are coated evenly with the spices.
  4. Add the Chicken thighs to the baking pan with the vegetables. You may have to tuck in the vegetables around the thighs to fit.
  5. Place the baking pan in the oven and turn oven to bake & steam, 450 F, 20-25 minutes.
Notes
No Za’atar you can use thyme, oregano, and rosemary
Replace the olive oil with sesame oil for an Asian-inspired recipe and rich, nutty flavor
Although Za’atar already tends to be a little smoky and zesty, you can try adding some crushed red pepper flakes to kick things up


Root vegetables**Root vegetables[/b] Beet,Carrot,Celeriac (a.k.a. Celery Root),Onion,Parsnip,Potato,Radish,Rutabaga,Sweet Potato,Turnip

 

 

 

Easy Hard Boiled Eggs (Mini Instant Pot)
Pressure Cooker Easy Hard-Boiled Eggs are called "Easy," for a reason. Forget the 6-6-6 method. Forget the 5-6-6 method. Easy Peel every time and no watching and plunging in cool water
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Prep time: 
Cook time: 
Total time: 
Ingredients
  • 6 large Eggs
  • 1 Steamer Basket
  • 1 cup Fresh Water
Directions
  1. Place one cup of water into the Pressure Cooker cooking pot.
  2. Place the basket of eggs into Pressure Cooker cooking pot.
  3. Lock on the lid and close Pressure Valve. Cook at High Pressure for 2 minutes. When Beep sounds, wait 10-15 minutes and release the rest of the pressure.
  4. Open when you feel like it (within reason). 15 minutes is good. If you plan to be away longer, drop the cook time to 1 minute.
  5. Peel eggs now or place in the refrigerator for later use.
Notes
If you want your eggs a bit faster, set the pressure cooker to 3 minutes and pull them out after pressure is released.

 

http://recipestotry.ca/6125-2/

Meatloaf potatoes carrots Mini Instant pot

Meatloaf potatoes carrots Mini Instant pot
This complete meal is comforting food at its best and ready in less than 30 minutes
Source:
Serves: serves 3-5
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Meatloaf
  • 2 tbsp milk
  • 1 egg
  • ⅓ cup of panko, Japanese breadcrumbs
  • ½ cup of sweet onion, minced finely
  • 2 cloves of garlic minced
  • 2 tbsp carrot minced finely
  • 2 tbsp celery minced finely
  • 2 tbsp fresh parsley minced
  • 1 lb of lean ground beef
  • Salt and black pepper, to taste
  • Or use premade meatloaf ground beef from the grocery store
  • Vegetables:
  • 5-6 small red potatoes cleaned and halved
  • 1 medium carrot cut into 2-inch pieces
  • 1 cup water
  • Gravy
  • 2 tbsp. butter,
  • 2 tbsp. flour,
  • 2 cups of reserved liquid from the instant pot, add beef stock to make 2 cups
  • 1 beef bullion cube,
  • 1 tsp. Italian seasonings
  • pepper salt to taste.
Directions
  1. Meatloaf
  2. If using meatloaf pre-mix skip down to place in the pan
  3. Whisk together the milk and egg in a small bowl; add the Panko crumbs and set aside until all the milk has been absorbed.
  4. Meanwhile, mince the onion, garlic, carrot, celery, and parsley together in a food processor.
  5. In a large bowl, combine the Panko mixture, onion mixture, ground beef, salt, and black pepper, to taste.
  6. Mix together gently with just your fingertips.
  7. Once combined, form the mixture into a loaf. Place in a greased 6 “ baking pan or use an aluminum foil packet (see notes)
  8. Instant Pot
  9. Add the potatoes & carrots in the pot. Place the rack over the potatoes and carrots add 1 cup of water. Place the pan of meatloaf or packet of aluminum foil on top
  10. Cover with the lid and lock the pressure cooker making sure the pressure release valve is set to “sealing.”
  11. Select “Manual” and cook at High Pressure for 20 minutes. When done do a quick release. Once the pot has released the pressure, carefully open the lid.
  12. Confirm the meatloaf’s internal temperature is at least 160°F with a food thermometer.
  13. Serve with or without topping the meatloaf with barbeque sauce, tomato sauce glazes or gravy. I love the gravy made from the juices from the instant pot and meatloaf pan.
  14. Gravy Directions
  15. Turn instant pot to sauté when hot melt the butter stir in the flour cook for a minute add the liquid stirring while adding until all is incorporated. Add the beef bullion cube and seasonings. Stir to combine.
Notes
Instead of a baking pan place meatloaf on a sheet of aluminum foil making sure the meatloaf fits into your pressure cooker.
Fold the sheet of aluminum foil up and around the meatloaf to form a packet, leaving the top open slightly to release the steam.

 

Heather’s Harissa Mango Chicken Stir-Fry

Heather’s Harissa Mango Chicken Stir-Fry
A one pot meal that is very tasty with the bonus of being oh so healthy. Omit the chicken, and you have a great side dish. : A friend gave me this recipe, and I added a couple of ingredients. The first time I made it I forgot to add the chicken and honestly, I didn’t miss the chicken at all. The photo is also hers and what a delicious looking photo it is
Source:
Recipe type: Stir Fry Side Dish Main Dish
Serves: 5-6 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • The veggie mix Makes about 6 cups
  • ½ Red Pepper roughly chopped
  • ½ Yellow pepper roughly chopped
  • 1 Carrot medium sliced
  • 1 Broccoli stem broken into small bite-sized pieces
  • ¼ small head of Cauliflower cut into small bite-sized pieces
  • 120-gram bag Snow peas, de-stringed
  • 180 gm mushrooms sliced
  • 1 small red onion roughly chopped
  • For stir fry
  • 2 tsp oil
  • 1 tablespoon butter
  • ¼ inch piece of ginger peeled and minced for each cup of veggie mix
  • 1 clove of garlic for each 1 cup of veggie mix
  • Mango peeled and chopped
  • 2 oz chicken cooked and cut into bite-size pieces (optional) for each cup of mixed veggies
  • ¼ cup dried cranberries (optional)
  • ¼ cup peanuts or other nuts (optional)
  • 1 tsp Harissa
  • Salt and pepper to taste
Directions
  1. Mix the veggies. Microwave the veggies you wish to use for about 1 minute per cup. Just to soften the vegetables.
  2. Heat oil in a non-stick frying pan until simmering add butter when butter is melted add garlic and ginger sauté 30 seconds and then add the veggies and sauté for another 3 minutes. Add the chicken to the veggies. Heat chicken through for about 2 minutes. Add the mangoes, cranberries & nuts. Sprinkle the mixture with Harissa to taste. Add salt and pepper. Mix and heat. Serve immediately.

 

Pork Tenderloin with Roasted Cherries and Shallots

Pork Tenderloin with Roasted Cherries and Shallots
Savory pork pairs with a sweet/slightly tart sauce and chopped fresh parsley. This recipe is all over the internet, so it is impossible to credit the original source so as it was featured in the Calgary Health Trust recipe of the month series I have given them credit.
Source:
Recipe type: Main Dish
Serves: 3- 4 servings
Ingredients
  • 2 tablespoons canola oil divided
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon black pepper
  • ½ teaspoon ground cumin
  • ⅛ teaspoon ground cinnamon
  • 1 (1-pound) pork tenderloin, trimmed
  • 3 large shallots quartered
  • 8 ounces fresh cherries pitted and halved
  • ¼ cup unsalted chicken stock
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon brown sugar
  • 1 tablespoon butter
  • ¼ cup coarsely chopped fresh flat-leaf parsley
Directions
  1. Preheat oven to 425°.
  2. Heat a large ovenproof skillet over medium-high heat. Add one tablespoon oil; swirl to coat. Combine ½ teaspoon salt, pepper, cumin, and cinnamon. Rub pork evenly with spice mixture. Add pork to pan; sauté 4 minutes. Turn pork over; place pan in the oven and bake at 425° for 15 minutes or until a thermometer register 140°. Remove pork from pan; place on a cutting board (do not wipe out pan). Let pork stand 10 minutes. Cut into thin slices.
  3. Add remaining one tablespoon oil to pan; swirl to coat. Add shallots and cherries; sprinkle with remaining ¼ teaspoon salt. Place pan in oven; bake at 425° for 10 minutes (do not turn cherries). Carefully remove the pan from oven; place over medium-high heat. Stir in stock, vinegar, and sugar; bring to a boil. Cook 4 minutes or until liquid is syrupy. Remove from heat; stir in butter. Serve cherry mixture with pork; sprinkle with parsley.
Notes
Substitute Basil for the parsley for a tasty change. No Shallot, a small yellow onion will work. No fresh cherries, frozen unsweetened will work you will just have to cook longer to reduce the liquid to a syrupy consistency.

 

Cauliflower with Cranberries & Toasted Almonds

Cauliflower with Cranberries & Toasted Almonds
A quick, easy and so delicious side dish ready in 10 minutes. Did I say this was delicious?
Source:
Recipe type: Side Dish
Serves: 3-4 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 cups cauliflower florets (from 1 small head)
  • ¼ cup fat-free low-sodium chicken broth Kosher salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove minced
  • 2 tablespoons dried cranberries
  • 2 tablespoons whole almonds
  • 1 teaspoon grated orange zest
  • 2 tablespoons chopped fresh parsley
Directions
  1. Place cauliflower and broth in a microwave-safe bowl; cover loosely with plastic wrap and microwave until tender, 4 minutes
  2. Heat the olive oil and in a large skillet over medium-high heat; Add the almonds to toast until lightly browned. Add the garlic and cook about 1 minute. Add the cauliflower and broth, the cranberries, orange zest, parsley, salt, and pepper to taste and stir to heat through.
Notes
No Almonds? Use pistachios or other similar nuts. No chicken broth? You can substitute water.

Instead of microwaving the cauliflower you could also roast the cauliflower in a parchment lined pan for 30 minutes at 400 F. This, of course, will take longer.

Stuffed Pork with crisp potatoes, Brussels sprouts and a baby green salad

 

Stuffed Pork with crisp potatoes, Brussels sprouts and a baby green salad
A recipe inspired by the winning recipe from the Master Chef Canada Mystery Box Challenge. An aromatic fig, walnut and apple stuffing with a seared savory Za’atar pork chop finished with a white wine pan sauce drizzled over the crisp Parmesan Potatoes
Recipe type: Main
Serves: 2 servings
Cook time: 
Total time: 
Ingredients
  • Baby Kale
  • 6 oz Brussels Sprouts quartered
  • 5 oz Cherry Tomatoes
  • 1 oz Black Mission Figs finely chopped
  • ½ oz Walnuts
  • 1 large Shallot small diced
  • 4 gm Fresh Rosemary
  • ½ oz Parmesan Cheese
  • 2 oz White Wine
  • ½ oz Butter
  • 3 gm Za’atar
  • 1 gm Dried Thyme
  • 1 oz Apple Cider Vinegar
  • 4 tbsp. oil divided
Directions
  1. Preheat the oven to 450 F
  2. Prepare the Black Mission figs, rosemary, shallot, brussels sprouts, fingerling potatoes, apple
  3. Prepare 2 parchment-lined baking sheets
  4. In a bowl add the fingerling potatoes, rosemary and 1 tbsp of oil season with salt and pepper toss to coat
  5. Arrange the potatoes, cut sides down on the pan. Roast 25 minutes
  6. In the same bowl add the Brussels sprouts, cherry tomatoes and 2 tsp of oil season with salt and pepper and toss to coat Arrange the vegetables on the second pan Roast for 18 min until Brussels sprouts are crisp. (Place in the oven 7 minutes after the potatoes were placed in the oven. That way they will come out at the same time.
  7. While the veggies & potatoes roast— Add ½ of the butter in a large non-stick frying pan over medium heat until melted. Add the apple, black mission figs, walnuts, dried thyme and ½ of the diced shallot. Cook for 3-5 min, stirring occasionally until the nuts are toasted. Season with salt and pepper. Add ¾ of the apple cider vinegar and cook for 30 sec. stirring to deglaze the pan, remove the stuffing from the pan and set aside
  8. Wipe the pan clean
  9. Dry the pork chops with a paper towel and season all sides with the Za’atar seasoning and salt and pepper. Arrange the pork on a work surface like a book and fill with the apple walnut stuffing. (there will stuffing left) Fold the chop to close use and use toothpicks to hold together. In the frying pan used earlier add 2 tsp oil and when shimmering add the pork chop and cook for 4 minutes per side ( or until the pork reaches 160F). Set the pork aside to rest. Be very careful not to overcook the pork as it will become dry and tough.
  10. In the same pan heat 2 tsp of oil over medium until hot. Add the remaining shallot and cook for 1 min, until softened. Add the white wine and cook for 1-2 min until reduced by half stirring and scraping the bottom to release any brown bits. Off heat, add the remaining butter and stir to melt. Season with salt and pepper
  11. Return the roasted potatoes to a bowl and add the parmesan cheese with 1 tsp of oil. Toss to coat.
  12. In another bowl add the remaining apple-cider vinegar and 2 tsp oil whisk together. Add the baby kale toss to coat.
  13. Serve the stuffed pork over the roasted vegetables and potatoes. Drizzle the white wine sauce over the top. Serve with he baby green salad.
Notes
Deglazing the pan with the white wine helps to release the flavor-packed fond at the bottom of the pan, boosting the impact of the sauce.

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