Page 125 – CWEB

Zucchini Fritters Recipe

CWEB

January 22, 2021

DESCRIPTION: Those who say you can never have too much of a good thing have never had a bumper crop of zucchini. Trust me, you can only eat zucchini noodles and zucchini bread so many times.

Ingredients

4 zucchinis (480 g)

2 green onions (10 g). diced

1 Tablespoon of onion powder (7 g)

1 Tablespoon of garlic powder (10 g)

1 Tablespoon of Italian seasoning (3 g)

3/4 cup of coconut flour (84 g)

Avocado salsa, to serve with (optional)

Preparation

1. Preheat the oven to 350 F (180 C).

2. After grating or blitzing the zucchini, squeeze out as much moisture as you can. When you think you have squeezed out as much as you can, squeeze some more! You should be left with a dry pulp.

3. Combine the zucchini pulp with the diced green onions, onion powder, garlic powder, dried herbs and coconut flour. Season with salt and form into 12 balls of approximately 1oz (30g) each. When forming these balls, use the opportunity to squeeze out more moisture and flatten them slightly into fritters.

4. Place on a greased baking tray and bake for 20 minutes until golden.

5. Serve with an avocado salsa.

Credit: Foodista

Steak with Mushrooms, Thyme, and Sweet Potatoes

CWEB

January 22, 2021

Steak with Mushrooms, Thyme, and Sweet Potatoes

DESCRIPTION: The sweet potato side dish adds a lovely sweetness to complement the umami-packed steak.

Ingredients

5 Tablespoons of olive oil (75 ml), divided, to cook with

2 small sweet potatoes (260 g), peeled

2 beef steaks (400 g)

12 white button mushrooms (120 g), sliced thick (or use other mushrooms of your choice)

2 cloves garlic, peeled and finely sliced

4-6 sprigs thyme

Preparation

1. Preheat the oven to 350 °F / 180 °C.

2. Cut the sweet potato into large chunks and toss in 2 tablespoons olive oil. Season with salt and spread out on a greased roasting tray. Bake in the oven until softened, approximately 25-30 minutes.

3. For the steak, season with salt.

4. Heat 2 tablespoons olive oil in a large pan and cook the steak to your liking, ensuring there is a nice, golden crust on the outside. Remove from the pan and set aside to rest, while you flash-fry the mushrooms.

5. Add the last tablespoon of olive oil to the same pan used for the steak and cook the sliced mushrooms over high heat until caramelized, adding the garlic and thyme leaves halfway through. Season with salt.

6. Serve the steak topped with the garlicky mushrooms and the roasted sweet potato alongside.

7. If you choose to use fillet steak (which is much thicker), there is a foolproof method of getting it done to perfection (medium). Simply brown the outside as per the recipe, then place in a 320 °F / 160 °C preheated oven for 12 minutes. This will ensure the steak cooks through sufficiently without over-cooking the outside. Don’t forget to rest it for 10 minutes before serving.

Credit: Foodista

Slow Cooker Lamb Beet Meatballs Recipe

CWEB

January 21, 2021

DESCRIPTION: This tasty, hearty dish combines earthy flavor from the beetroot with the sweetness of carrot. It’s a great option for weeknights because you can pop it in the slow cooker and forget about it.

Ingredients

14oz of ground lamb (392 g)

3 Tablespoons of olive oil (45 ml)

1 medium onion (110 g), sliced

12 white button mushrooms (120 g), quartered

1 carrot (50 g), peeled and finely diced

2 beets (164 g), peeled and finely diced

2 Tablespoons of red wine vinegar (160 ml)

A few sprigs thyme

2 rosemary sprigs

1 cup of beef broth (240 ml)

Salt to taste

Cauliflower mash, to serve

Parsley, chopped to garnish

Preparation

1. Season the ground lamb with salt and form into small 1oz balls.

2. Heat half the olive oil and fry meatballs until browned all over. Remove from pan and set aside.

3. In the same pan, heat the remaining olive oil and add the onion, mushrooms, carrot, and beetroot. Cook until caramelized and softened. Add the vinegar and transfer the mixture to the crockpot.

4. Add the meatballs, beef broth, and herbs to the crockpot. Cover and cook for 3 hours.

5.Serve warm with cauliflower mash and garnish with chopped parsley.

Credit: Foodista

Shrimp Fried Rice

CWEB

January 21, 2021

DESCRIPTION: This aip shrimp fried rice dish is so fresh and flavorful you’ll never miss takeout again!

Ingredients

0.5 lb of shrimp (225 g), peeled

1 medium onion (110 g), diced

2 cloves of garlic (6 g), diced

1 head of cauliflower (600 g), broken into florets

2 carrots (100 g), diced

2 green onions (10 g), diced

4 Tablespoons of avocado oil (60 ml), to cook in

2 Tablespoons of coconut aminos (30 ml)

Salt, to taste

Preparation

1. Add avocado oil to a frying pan and cook the peeled shrimp along with the diced onion and garlic until the shrimp is cooked and the onions are slightly browned. Remove from the pan and set aside.

2. Food process the cauliflower florets in a food processor until it forms rice-like small pieces.

3. Make sure to dry the cauliflower before food processing and squeeze out excess water after.

4. Add the cauliflower rice and carrots to the pan and cook until softened.

5. Add back the shrimp, onion, garlic and then top with green onions. Season with coconut aminos and salt to taste.

Credit: Foodista

Shepherd’s Pie

CWEB

January 21, 2021

DESCRIPTION: This shepherd’s pie uses mashed sweet potatoes to replace the traditional white potato topping.

Ingredients

2 Tablespoons (30 ml) avocado oil

24 oz ground lamb (710 g)

1 onion, peeled and finely chopped

2 cloves garlic, peeled and finely chopped

2 large carrot, peeled and finely chopped

2 celery stalk, finely chopped

1 large sprig rosemary, leaves picked and finely chopped

2 cups (480 ml) beef or lamb stock

2 medium sweet potatoes (4 small sweet potatoes)

Salt

Preparation

1. Preheat oven to 400 F (200 C).

2. Place sweet potatoes into the oven and roast until soft (approx. 40 minutes).

3. Meanwhile, add avocado oil to a large pot and cook the ground lamb until browned.

4. Then add in the onion, garlic, carrot, celery, and rosemary.

5. Cook for 15 minutes and then add in the beef stock. Season with salt to taste.

6. Simmer for 40 minutes until the liquid gets cooked down.

7. Peel and then mash the sweet potatoes.

8. Pour the lamb mixture into a dish and top with the mashed sweet potatoes.

Credit: Foodista

Pan-Seared Duck Breast Recipe with Orange Sauce

CWEB

January 20, 2021

Pan-Seared Duck Breast Recipe with Orange Sauce

DESCRIPTION: Duck and orange have been living harmoniously since they first co-starred in the French dish, Duck a l’Orange.

Ingredients

2 duck breasts (770 g), skin on, de-boned

1 Tablespoon salt

2 teaspoons of olive oil (10 ml), divided to cook with

2 slices of fresh navel orange

1/2 medium onion (55 g), diced

Juice from 1 navel orange (100 g)

Zest from 1 navel orange (strips tied in a muslin parcel)

1/2 Tablespoon of arrowroot flour (4 g), for thickening sauce

1/2 cup of chicken broth (120 ml)

2 Tablespoons of fresh parsley (2 g), finely chopped for garnish

Additional grated orange zest for garnish (optional)

Preparation

1. Preheat the oven to 285 °F / 140 °C.

2. Score the duck skin and season the breast on both sides with salt. Heat one teaspoon olive oil in a pan and sear the duck breasts skin-side down over high heat until the skin has caramelised and crisped. Remove and transfer to a greased roasting tray. Place in the oven skin-side up to cook a little further while you finish the rest of the dish.

3. Using the same pan on the stove top, grill the two orange slices that will be used for garnish later. Remove from the pan and set aside.

4. To make the sauce, add the second teaspoon olive oil to the same pan and caramelise the onions over moderate heat until golden. Add the orange juice to deglaze as well as the muslin parcel containing the strips of orange zest. Cook for a minute or two, then remove from the heat and strain the sauce through a fine mesh sieve, discarding the onions — but not the muslin.

5. Return the strained sauce to the heat and open the muslin parcel of zest strips and add into the sauce. Whisk the arrowroot into the chicken stock in a small jug, then pour into the pan. Cook the sauce gently until it has sufficiently thickened.

6. Serve the duck with the sauce and garnish with the grilled orange garnish, parsley and additional finely grated orange zest.

Credit: Foodista

Loco Moco Burger

CWEB

January 20, 2021

This is no ordinary burger. Take one bite of this satisfying, deeply flavored version of the Hawaiian classic and you’ll want it in your regular recipe rotation. This version is topped with creamy, high-fiber avocado and delicious diced beetroot.

Ingredients

For the cauliflower rice

0.5 head of cauliflower (300 g), food processed into small pieces

1 Tablespoon of coconut oil (15 ml)

Salt to taste

For the Loco Moco

0.5 lb of ground beef (225 g)

1 Tablespoon of onion powder (7 g)

1 Tablespoon of garlic powder (10 g)

Sea salt, to taste

2 Tablespoons (30 ml) coconut oil, plus more if needed

1 onion (110 ml), peeled and sliced

15 white button mushrooms (150 g)

2 cloves garlic, peeled and sliced

2 Tablespoons (16 g) arrowroot powder

1 cup (240 ml) beef broth

1/2 large avocado (100 g), sliced

3 oz pickled beetroot, diced small (80 g) or 1 small beet boiled and peeled

2 Tablespoons (2 g) parsley, to garnish

Preparation

1. After blitzing the cauliflower florets, place in a pan with the coconut oil and cook over a moderate heat for 8-12 minutes until cooked through, but not completely soft. Season with sea salt and set aside to keep warm.

2. Combine the ground beef, onion powder, garlic powder and salt and form into two burger patty shapes. Heat the coconut oil in a pan and cook the patties on both sides until cooked to your liking. Remove and set aside to keep warm.

3. Use the same pan and add a dash of coconut oil (if needed) and cook the onions over a moderate heat until softened. Add the garlic and mushrooms and increase the heat slightly to caramelize the mixture.

4. Pour most of the beef broth into the pan. Reserve 1/4 cup of the broth and whisk with the arrowroot powder. When the mixture in the pan has reduced a bit, add in the arrowroot mixture and cook for 1-2 minutes more to reduce to a thick gravy.

5. In the meantime, peel and slice the avocado and dice the beetroot.

6. Serve the burger patty over the cauliflower rice (on which you have spooned the gravy) and top with the sliced avocado and diced beetroot.

7. Garnish with parsley

Credit: Foodista

Lemon Thyme Chicken Recipe

CWEB

January 20, 2021

DESCRIPTION: The lemon thyme chicken recipe makes the dish pop. While a simple salad will work on the side, I’ve got some fancier ideas in mind.

Ingredients

4 Tablespoons (60 ml) olive oil

4 chicken pieces (thighs and drumsticks)

Handful thyme sprigs, plus extra for garnish

1 Tablespoon (15 ml) lemon juice + 1 teaspoon lemon zest

Salt, to taste

2 cloves garlic, peeled and sliced

1 lemon, sliced

Preparation

1. Preheat the oven to 350 F (180 C).

2. Place the olive oil and chicken pieces into a large bowl. Add the thyme sprigs (run your fingers along the stalks to remove the leaves) and the lemon juice, zest, and salt. Use clean hands to mix everything well, massaging the flavors into the chicken.

3. Place a pan over high heat and when hot, place the chicken pieces into the hot pan skin-side down. Cook until the skin is crispy, then use tongs to turn the chicken over, cooking the underside for 1 more minute. Remove the pan from the heat and add the garlic and lemon slices to the pan, coating everything in the rendered fat and juice.

4. Place everything (chicken skin-side up) into an oven-proof dish and place in the oven for 20-25 minutes or until the chicken has cooked through.

5. Serve garnished with a scattering of fresh thyme leaves and serve with any side dishes of your choice and season with more salt, if needed.

Credit: Foodista

Greek Meatballs Recipe with Beet and Carrot Sauce

CWEB

January 19, 2021

DESCRIPTION: This Greek meatballs recipe with beet and carrot sauce gets its authentic Greek flavor from a bit of mint. A beet and carrot sauce beautifully mimics tomato sauce and rounds out the dish perfectly.

Ingredients

For the beet and carrot sauce:

1 Tablespoon (15 ml) olive oil

1 large carrot, peeled and finely diced

2 medium beetroots, peeled and finely diced

1/2 Tablespoon (7 ml) vinegar

1 Tablespoon (15 ml) honey

Small handful fresh mint leaves, finely chopped

1 teaspoon (1 g) dried oregano

Salt, to taste

For the Greek-style meatball:

1 lb (450 g) ground lamb or beef

4 teaspoons (4 g) dried oregano

Large handful fresh mint leaves, finely chopped

2 cloves garlic, peeled and minced

Salt, to taste

1/4 cup (60 ml) olive oil, to fry the meatballs with

Preparation

1. To make the beetroot carrot sauce:

2. Add the tablespoon of olive oil to a large frying pan and fry the diced carrots and beetroot, cooking over medium heat until slightly caramelized and softened. Add 1 cup of water and bring to a simmer, covered, over very low heat for 1 hour.

3. When the vegetables are completely softened, remove from the heat and stir in the vinegar and honey. Adjust the seasoning with salt, if needed and stir in the herbs.

4. Allow to the sauce to cool, then place in a food processor or blender or use an immersion blender to blend everything to a smooth sauce. Then return the sauce to a clean pan and gently reheat.

5. To make the meatballs:

6. Combine the ground meat with the herbs and garlic. Season the mixture with salt. Form the mixture into small meatballs. Set aside in the fridge until the sauce is finished.

7. Heat the olive oil in a large frying pan and cook the meatballs (in batches) until they’re browned. Then add the meatballs to the sauce and cook for 10-15 minutes.

8. Serve with cauliflower rice and garnish with any leftover mint leaves.

Credit: Foodista

Chicken Korma

CWEB

January 19, 2021

DESCRIPTION: It’s time to spice it up. Tumeric, cinnamon, and ground ginger dial up the flavor of the chicken korma masterpiece.

Ingredients

1/2 head of cauliflower (300 g), food processed into small pieces

2 Tablespoons of coconut oil (30 ml)

Sea salt, to taste

1 Tablespoon of fresh cilantro (or parsley) (1 g), finely chopped

2 large chicken breasts (400 g), sliced thin

1 teaspoon (5 g) sea salt, to rub on chicken

2 Tablespoons of coconut oil (30 ml)

1/2 medium onion (55 g), peeled and sliced

2 cloves garlic, peeled and diced

2 teaspoons (4 g) ground turmeric

1/2 teaspoon (1 g) ground cinnamon

1 teaspoon (2 g) ground ginger

1/4 cup (60 ml) of water

1/2 cup of coconut cream (120 ml)

1 teaspoon (5 ml) maple syrup or honey

Cilantro leaves, to garnish

Preparation

1. After food processing the cauliflower florets, place in a pan with the olive oil and cook over a moderate heat for 8-12 minutes until cooked through, but not completely soft. Season with sea salt and set aside to keep warm. Stir through the chopped cilantro just before serving.

2. Slice the chicken breasts very thin and season with sea salt. Heat the olive oil in a pan and brown the chicken pieces on both sides. Remove and set aside.

3. Cook the onions and garlic in the same pan over a low heat until they have softened. Add the turmeric, cinnamon, ginger, and ¼ cup of water.

4. Cook until the mixture has reduced completely, then return the chicken pieces to the pan and cook with the lid on for 30 minutes. Stir in the coconut cream and maple syrup. Simmer until the sauce thickens. Serve the creamy chicken korma over the warm cauliflower-cilantro rice.

5. Garnish with cilantro leaves.

Credit: Foodista

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CWEB

CWEB

CWEB Inc.

Zucchini Fritters Recipe

Ingredients

Preparation

Steak with Mushrooms, Thyme, and Sweet Potatoes

Ingredients

Preparation

Slow Cooker Lamb Beet Meatballs Recipe

Ingredients

Preparation

Shrimp Fried Rice

Ingredients

Preparation

Shepherd’s Pie

Ingredients

Preparation

Pan-Seared Duck Breast Recipe with Orange Sauce

Ingredients

Preparation

Loco Moco Burger

Ingredients

Preparation

Lemon Thyme Chicken Recipe

Ingredients

Preparation

Greek Meatballs Recipe with Beet and Carrot Sauce

Ingredients

Preparation

Chicken Korma

Ingredients

Preparation

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