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.

RecipesToTry.ca©2012 Website by Techurs.com
%d bloggers like this: