Lentil Rice and Veggie Bake

Ingredients:(Lentil Rice and Veggie Bake)

1/2 cup uncooked long grain white rice
2 1/2 cups water
1 cup red lentils
1 teaspoon vegetable oil
1 small onion, chopped
3 cloves garlic, minced
1 fresh tomato, chopped
1/3 cup chopped celery
1/3 cup chopped carrots
1/3 cup chopped zucchini
1 (8 ounce) can tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground cumin
salt and pepper to taste

Directions:(Lentil Rice and Veggie Bake)

Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a skillet over medium heat, and stir in the onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.
In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce, and sprinkle with remaining basil, oregano, and cumin.
Bake 30 minutes in the preheated oven, until bubbly.

Baked Fish and Chips

Ingredients:(Baked Fish and Chips)

[For the Chips]
3 medium russet potatoes (1 1/4 pounds)
1/4 cup extra-virgin olive oil
Pinch of cayenne pepper
Kosher salt
[For the Fish]
Olive oil cooking spray
2 3/4 cups crispy rice cereal
Kosher salt and freshly ground black pepper
3 large egg whites
1 1/2 pounds skinless, boneless Pollock (or other firm white fish), cut into 2-by-4-inch pieces
Tartar sauce and/or malt vinegar, for serving (optional)

Instructions:(Baked Fish and Chips)


Preheat the oven to 350 degrees F.
Toss the potato with olive oil, salt and black pepper on a sprayed large baking until well coated.
Bake for 20 to 25 minutes or until golden, slightly brown and fork tender.
Meanwhile whisk together the yoghurt and parsley until well combined and keep refrigerated before serving.
Add the bread in a food processor and process until finely crumbled.
Transfer the bread crumbs to a large plate.
Place the flour and egg white in two separate bowls.
Coat the the fish with the flour, shake off the excess, dip into the egg white, then roll in the breadcrumbs to make sure the fillet is well and evenly coated with bread crumbs.
Place the fish on a sprayed baking sheet or lined with parchment paper.
Once the potatoes are done, remove from the oven . Set aside.
Bake fish for about 15 minutes or until golden and fish flakes easily when tested with a fork in the thickest part.
Divide the fish and chips between the serving plates.
Serve warm with the yoghurt sauce.

My special vegan kofte

Ingredients: (My special vegan kofte)


1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 thumb-sized piece of fresh ginger

2 cloves of garlic

olive oil

2 courgettes

fine sea salt

1 large bunch of fresh coriander

1 x 400 g tin of chickpeas, drained

40 g fine breadcrumbs

freshly ground black pepper

For the minty yoghurt dip:

½ a cucumber

3 sprigs of fresh mint

4 tablespoons soya yoghurt

1 lemon

For the nutty sauce:

1 small onion

1 clove of garlic

100 g cashew nuts

140 ml light coconut milk

2 tablespoons smooth peanut butter

Instructions: (My special vegan kofte)



Toast the coriander and cumin seeds in a small frying pan over a medium heat for 2 to 3 minutes, then tip into a pestle and mortar and bash to a coarse powder.

Peel and finely chop the ginger and garlic, then add to the frying pan over a medium heat with a splash of oil. Fry for 2 to 3 minutes, or until golden, then place into a food processor with the toasted spices.

Coarsely grate the courgettes, place into a colander in the sink, then sprinkle with a good pinch of fine sea salt. Squeeze the mixture together with your hands to get rid of the excess moisture, then add to the processor. Pick the coriander leaves and set aside, then add half the coriander stalks to the processor with the chickpeas, breadcrumbs and a pinch of salt and pepper. Pulse until combined, but not smooth – you want to retain a bit of texture.

Transfer to a clean work surface then, with wet hands, divide and shape the mixture into eight little fat fingers. Place onto a tray, then pop in the fridge to chill for around 20 minutes.

Meanwhile, make the minty yoghurt dip. Halve the cucumber lengthways, scoop out and discard the watery seeds, then roughly chop. Pick and finely slice the mint leaves, then place into a bowl with the cucumber, yoghurt and a squeeze of lemon juice. Mix well.

To make the nutty sauce, peel and finely slice the onion and garlic, then finely slice the remaining coriander stalks. Place into a large frying pan over a medium heat with a splash of oil, then cook for a few minutes, or until golden. Add the cashew nuts and toast for a further 2 to 3 minutes, then transfer to a food processor. Add the coconut milk and peanut butter, then blitz until thick and smooth.

Return the large frying pan to a medium heat with a splash of oil. Once hot, add the kofte and cook for around 2 minutes, or until golden and piping hot through, turning regularly. Divide the kofte between your plates, tear over the coriander leaves, then serve with the nutty sauce and minty yoghurt dip and lemon wedges for squeezing. Delicious with pitta breads or fluffy rice.

Puy lentil parsnip and walnut salad

Ingredients: (Puy lentil parsnip and walnut salad)


6 parnsips

1 litre vegetable stock

250 g puy lentils

1 bay leaf

50 g walnuts

2 tbsp olive oil

For the dressing:

3 tbsp walnut oil

1 tbsp red wine vinegar

2 tsp runny honey

1/2 tsp Dijon mustard

1 shallot

1/2 clove of garlic

a large bunch of watercress, or rocket leaves

a few shavings of vegetarian hard cheese, to serve (leave this out for a vegan option)

Instructions: (Puy lentil parsnip and walnut salad)



Preheat the oven to 200C/gas 6. Peel and trim the parsnips, cutting them into batons approximately 5cm long and 1cm thick. Finely chop the shallot and crush the garlic.

Bring the stock to the boil, add the puy lentils and bay leaf and simmer gently for 25–30 minutes, or until the lentils are just tender but still retain some bite. Drain the lentils, discard the bay leaf and set aside.

Place the walnuts on a baking tray and toast in the oven until lightly browned and fragrant. Remove the tray from the oven, scoop out the walnuts, and add the parsnips in their place. Drizzle with the olive oil and roast for 35 minutes until golden.

Make the dressing by whisking together the walnut oil, vinegar, honey, mustard and garlic. Season and stir in the garlic and shallots.

In a bowl, toss together the lentils, walnuts, parsnips and dressing. Place the watercress or rocket onto plates, pile on the lentil salad and top with shavings of vegetarian cheese.




40 g quinoa, rinsed
125 g halloumi cheese, cut into thin slices
8 black olive, pitted and halved
4 tbsp barley couscous
120 ml vegetable stock, boiling
1 tsp olive oil
8 cherry tomatoes, halved
¼ cucumber, peeled and diced
handful of fresh parsley, roughly chopped
handful of mint leaves, roughly chopped
1 tbsp extra virgin olive oil
1 tbsp lemon juice



Preheat the grill to high. Cook the quinoa in boiling water for about 12 minutes – or according to the packet instructions. Drain and rinse under cold water.
Meanwhile, soak the halloumi slices and olives in water for 10 minutes, to remove any excess salt. While the cheese and olives are soaking, place the couscous in a deep bowl and cover with the vegetable stock. Stir in the olive oil and cover the bowl with cling film. Set aside
for 5 minutes.
In a bowl mix the tomatoes, cucumber, drained olives, parsley and mint. Add the quinoa and couscous and stir to combine. Whisk together the olive oil and lemon juice, and add half to the vegetables and grains.
Drain the halloumi, pat dry, and place under the hot grill for 3 minutes on each side, until browned and crispy.
To serve, divide the couscous mixture between serving plates, along with the halloumi slices and drizzle with the remaining dressing. Season with black pepper and serve.




For the mint chutney
3 large handfuls mint leaves
2 tomatoes, chopped
1 large hot green chilli, chopped
1 cloves garlic, finely chopped
1 tbsp extra virgin olive oil
1 tbsp lime juice

For the fish
250 g plain flour, plus 2 tbsp extra
1 tsp baking powder
2 tsp mild curry powder
125-150 ml beer
4 firm white fish fillets, such as pollack, cut into 4-5cm chunks
olive oil, for frying


For the mint chutney:
wash the mint leaves and put them in a liquidizer with the tomatoes, chilli, garlic, olive oil and lime juice. Blitz until puréed – you might need to add a dash of water to help it on its way. Cover and chill until ready to serve.
For the fish:
sift the flour, baking powder and curry powder into a large mixing bowl and season with salt and coarsely ground black pepper
Make a well in the center and whisk in enough beer to make a smooth batter – aim for the consistency of single cream. Set aside.
Heat enough olive oil to come 5cm up the sides of a deep sauté pan. Meanwhile, dust the fish pieces lightly in the extra flour.
Working with a few pieces of fish at a time, dip them in the batter and shake off any excess. Carefully lower the fish into the hot oil and fry until golden and crisp.
Remove the cooked fish from the oil with tongs or a slotted spoon and leave to drain on kitchen paper while you fry the remainder. Serve straight away with the fresh mint chutney.

Red Curry Marinated Skirt Steak Fajitas

Ingredients: (Red Curry Marinated Skirt Steak Fajitas)

3/4 cup ancho chile powder
1/4 cup sweet paprika
1 tablespoon dried oregano
1 tablespoon ground coriander
1 tablespoon dry mustard
2 teaspoons ground cumin
1 tablespoon ground black pepper
1 tablespoon kosher salt
BBQ Sauce
6 tablespoons canola oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
2 tablespoons ancho chile powder
1 tablespoon paprika
1 cup ketchup
1/3 cup water
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 canned chipotle chile in adobo, chopped
2 tablespoons dark brown sugar
1 tablespoon honey
1 tablespoon molasses
Salt and freshly ground pepper
Barbecued Onions
BBQ Rub, recipe above
BBQ Sauce, recipe above
2 Vidalia onions, cut into 1/4-inch thick slices
Canola oil
Kosher salt and freshly ground pepper
Pickled Roasted Peppers
1 cup white wine vinegar
1/2 cup apple cider vinegar
1 clove garlic, thinly sliced
2 tablespoons sugar
1 tablespoon kosher salt
2 roasted red bell peppers, peeled, seeded and thinly sliced
2 roasted yellow bell peppers, peeled, seeded and thinly sliced
1 tablespoon finely chopped fresh oregano leaves
Avocado Crema
2 ripe Hass avocados, peeled, pitted and chopped
1/4 cup water
1 lime, juiced
2 tablespoons rice vinegar
1 teaspoon honey
1/4 cup chopped fresh cilantro leaves
Kosher salt and freshly ground black pepper
1/4 cup red curry paste
1/2 cup canola oil
1/4 cup plus 2 tablespoons fresh lime juice
1 1/2 pounds skirt steak, cut in half or thirds crosswise
Salt and freshly ground black pepper
1/4 cup clover honey
1/4 cup fresh lime juice
12 (6-inch) flour tortillas, wrapped in foil and warmed on the grill for 5 minutes
BBQ Onions
Pickled Roasted Peppers
Avocado Crema

Directions: (Red Curry Marinated Skirt Steak Fajitas)

For the rub:
Combine all ingredients in a small bowl and store, tightly covered in a dark, dry, place.

For the BBQ sauce:
Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients and simmer for an additional 10 minutes until thickened, stirring occasionally.

Transfer the mixture to a food processor and puree until smooth, season with salt and pepper to taste. Pour into a bowl, and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.

For the onions:
Heat grill to medium. Brush the onion slices with oil and season with salt and pepper. Season one side of the slices with bbq rub.

Grill the onions rub-side down until lightly golden brown. Flip over, brush with bbq sauce and grill until just cooked through. Separate the slices into rings and serve.

For the peppers:
Combine vinegars, garlic, sugar and salt in a small saucepan over high heat and bring to a boil. Boil until the sugar is dissolved. Remove from the heat and let cool to room temperature.

Put the pepper and oregano in a medium bowl, add the vinegar mixture and stir to combine. Cover and refrigerate for at least 4 hours and up to 2 days.

For the crema:
Combine the avocados, water, lime juice, rice vinegar and honey and in a blender and blend until smooth. Add the cilantro, salt and pepper and blend a few seconds just to incorporate.

For the fajitas:
Combine the curry paste, canola oil, and a 1/4 cup of the lime juice in a food processor and process until smooth.

Place the steak in a large baking dish and add half the marinade. Turn to coat the steak in the marinade, cover and refrigerate the steak for at least 4 hours and up to 8 hours.

Whisk together the honey and the remaining 2 tablespoons of lime juice in a bowl.

Heat grill to high or cast iron pan or griddle over high heat. Remove the steak from the marinade and season with salt and pepper on both sides. Grill the steak until golden brown and slightly charred on both sides, brushing with the honey-lime glaze a few times and cooked to medium-rare, about 12 minutes total. Remove from the grill and let sit 10 minutes before slicing across the grain into thin slices. Place the meat on a platter and immediately drizzle with the honey-lime dressing.

Grilled Skirt Steak Tacos with Roja Salsa

Ingredients: (Grilled Skirt Steak Tacos with Roja Salsa)

2 tablespoons olive oil
3 cloves garlic, smashed and peeled
1 onion, chopped
1 poblano pepper, seeded and chopped
1/2 jalapeno pepper, chopped
2 teaspoons ancho chile powder
Kosher salt and freshly ground black pepper
One 15-ounce can fire roasted diced tomatoes
Juice of 1 lime
1 3/4 pounds skirt steak, trimmed of excess fat, cut in half
8 corn tortillas
Guacamole, recipe follows
Chopped Roma tomatoes or mild store-bought tomato salsa
Shredded Cheddar
Sour cream
Shredded iceberg lettuce
4 ripe avocadoes
Juice of 3 limes
1/4 cup chopped white onion
1/4 cup sour cream
Kosher salt and freshly ground black pepper
2 plum tomatoes, chopped

Directions: (Grilled Skirt Steak Tacos with Roja Salsa)

Heat a large skillet over medium heat. Once hot, add the olive oil and saute the garlic, onions and peppers until soft and lightly browned, about 8 minutes. Add the chili powder, and some salt and pepper and stir until fragrant, about 1 minute. Add the diced tomatoes with their juices and 1/2 cup water and simmer on low for 10 minutes. Season the mixture with a big pinch of salt and healthy grind of black pepper. Let cool.
Add the cooled tomato mixture and the lime juice into a food processor or blender and pulse a few times, keeping some of the texture. Remove and reserve 1/2 cup of the salsa for serving. Add the remaining salsa to a 13-by-9-inch casserole dish. Add the skirt steak and flip to make sure it’s well coated. Cover with plastic wrap and place in the fridge for at least 1 hour, or up to 8.
Preheat a grill to medium-high heat. Take the steak out of the refrigerator and bring to room temperature while the grill is heating.
Once the grill is hot and ready, remove the steak from the salsa marinade and shake off any excess. Grill for 4 minutes on each side for medium. Rest for 10 minutes. Wrap the corn tortillas in aluminum foil and heat on the grill until warm and soft.
To serve, slice the steak into 4-inch sections, and then slice into 1/4-inch-thick slices across the grain. Serve the sliced steak in the warm corn tortillas, topped with the reserved salsa and Guacamole.
For kid’s taco toppings: Cut the steak into smaller bite-size pieces. In place of the salsa, top the tacos with chopped Roma tomatoes or purchase a mild store bought red salsa. Top kid’s tacos with shredded Cheddar, sour cream and shredded iceberg lettuce.



2 Tbsp. I Can’t Believe It’s Not Butter Spread
2 medium carrots, sliced
1 medium zucchini, sliced
1 clove garlic
1 1/3 cups water
1 cup milk
1 package Pasta Sides – Alfredo
2 Tbsp. snipped fresh dill* (optional)
1/2 cup frozen green peas, thawed (optional)
Ground black pepper to taste


Melt Spread in 12-inch skillet over medium-high heat and cook carrots, zucchini and garlic, stirring occasionally, 3 minutes or until vegetables are tender; remove and set aside.
Stir water and milk into same skillet and bring to the boiling point. Stir in Italian Sides – Alfredo and dill and continue boiling over medium heat, stirring occasionally, 7 minutes or until pasta is tender. Stir in vegetables, peas and pepper; heat through. Sprinkle, if desired, with grated Parmesan cheese. Garnish, if desired, with additional carrot and dill.



4 medium tomatoes, coarsely chopped
1 large onion, coarsely chopped
2 Tbsp. olive oil
1 package Vegetable recipe mix
3 Tbsp. chopped fresh cilantro


Preheat oven to 425°.
Arrange tomatoes and onions on baking sheet, then sprinkle with Vegetable. Toss with olive oil. Bake 20 minutes or until vegetables are browned and tender. Remove from oven; cool 10 minutes.
Transfer to medium bowl, scraping all juices and brown bits from pan. Stir in cilantro. Serve warm or chill if desired.