Angie's Recipes . Taste Of Home

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Crisp Cajun Salmon

Sunday, September 20, 2020

This light, low carb meal is quick and tasty, perfect for midweek dinners. Crispy-skin salmon steak is the star of this dish, soaking up the earthy flavours of cajun seasoning blend. Serve on a bed of leafy greens with a few of blackberries and you have a healthy dinner that is ready in 15 minutes.

2x150 g Skin-on salmon steak
2 tbsp Beef dripping (or olive oil)
1/3 tsp Dried oregano
1/3 tsp Paprika powder
1/3 tsp Garlic powder
A large pinch of cayenne pepper
Sea salt and pepper
A handful of curly endive (or other baby greens)
Blackberries
Grape tomatoes
Lemon wedges
1 tsp Chilli pepper, shredded
Dill fronds

Combine the beef dripping or olive oil, oregano, paprika, garlic and cayenne powder in a bowl. Season with salt and pepper. Add the salmon and gently turn to evenly coat in the spice mixture.
Heat a frying pan over medium-high heat. Add the salmon, skin-side down and cook for 4-5 minutes or until skin is crispy. Turn the salmon and reduce heat to medium-low. Cook for another 3 minutes for medium or until cooked to your liking. Transfer to a plate and set aside for 5 minutes to rest.
Meanwhile, combine curly endive, blackberries or grape tomatoes. Divide into two serving plates and top with salmon. Garnish with lemon wedges, shredded chilli pepper and dill fronds.

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Butternut Squash stuffed with Pesto Black Rice

Thursday, September 17, 2020

Fill butternut squash halves with hazelnut pesto flavoured forbidden black rice and Feta for a quick, healthy and delicious weeknight meal. It's easy to adapt and alter the stuffing (quinoa, buckwheat, spelt, or bulgur) for the squash, depending on what you have on hand and what you fancy. Homemade pesto is fresher and infinitely more delicious, but if you are in a hurry, store-bought one will work just fine.

	Parsley Hazelnut Pesto
1 / 650-750 g Butternut squash, halved lengthways, seeds removed 1 clove Garlic, crushed 1 tsp Chilli flakes Olive oil Salt flakes Black pepper, crushed 100 g Black rice 1 stalk Spring onion, chopped 80 g Feta, crumbled 50 g Hazelnuts, toasted	40 g Parsley, roughly chopped, plus extra to sprinkle 20 g Basil, plus extra to garnish 60 g Hazelnuts, toasted 50 g Parmesan, grated 1 clove Garlic, crushed Grated zest and juice 1 lemon, plus extra to serve 80 ml Extra-virgin olive oil Salt and pepper to taste

Heat the oven to 220C/430F. Put the halved butternut squashes on a baking sheet, cut-side up, and rub the cut sides with the crushed garlic, chilli flakes and a little olive oil. Season with salt flakes and freshly crushed black pepper, then roast for 40-50 minutes or until tender.
Meanwhile, make the pesto. Put all the ingredients in a food processor and whizz to make a rough paste. Season, if you like, with salt and pepper.
Bring a small saucepan of water to the boil and add the rice. Simmer for 20 minutes until just tender but still with some bite left. Drain well and transfer to a mixing bowl. Stir in the chopped spring onion and pesto. Season to taste.
Divide the pesto rice among the 2 cavities of the butternut squash halves. Sprinkle over the feta, then return the filled squash to the oven for another 10 minutes until the cheese has turned golden and everything is piping hot.
Serve sprinkled with the toasted hazelnuts, chilli flakes, parsley and a squeeze of lemon.

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Spiced Beetroot Jelly with Sprouts and Sour Cream Dressing

Tuesday, September 15, 2020

Jellied beetroot with sprouts is a super tasty, refreshing appetizer that would lifts up your mood, whet your appetite and makes you feel good. The fun combination of beetroot and sprouts with a creamy horseradish sour cream dressing that's a cinch to make and perks up any dish.
Beetroot is delicious and is a rich source of antioxidants, minerals and vitamins. If you love this humble root vegetable, you can't go wrong with this. Sprouts (I am using alfalfa and radish sprouts) are also a nutrient-dense food. One cup of alfalfa sprouts has a mere 8 calories and is a good source of vitamin K. In a nutshell, this dish is a nutritional powerhouse!

	Sour Cream Dressing
6 sheet Leaf gelatin 1 Shallot 300 g Beetroot 150 ml Vegetable broth Salt and pepper Pinch of allspice Pinch of nutmeg 2 tbsp Blackcurrant jelly 3 tbsp Dry white wine (or beetroot juice) Sprouts Fresh herbs	200 ml Sour cream 50 ml Plain Joghurt 2 tsp Dill, chopped 1 tsp Horseradish cream Sea salt White pepper Lemon juice

Soak the leaf gelatin in a bowl of cold water for 10 minutes or until soft. Meanwhile peel and finely dice the shallot and beetroot. Place them in a saucepan with vegetable broth. Cook for about 20 minutes until softened. Use an immersion blender to process until smooth. Season the puree with salt, pepper, allspice, nutmeg and blackcurrant jelly.
Warm up the white wine or beetroot juice in your microwave. Remove the softened gelatin from bowl and squeeze out excess water. Dissolve the gelatin in the wine or beet juice. Now add this to the beetroot puree and mix until well combined.
Divide the mixture into 6 silicone muffin cups and chill at least 5 hours or overnight until firm.
Whisk together sour cream and yoghurt together. Add in dill and horseradish cream. Season with salt, pepper and lemon juice.
Turn out the jelly onto serving plates. Drizzle sour cream dressing over and serve with some sprouts and fresh herbs.

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Oxtail Soup - Gluten Free, Keto

Sunday, September 13, 2020

Oxtail Soup is a clear broth soup that makes use of oxtail as the main ingredient, together with fresh ginger, star anise, chilli pepper flakes, pak choi, spring onions, and cilantro. The oxtail is the tail of a steer, usually skinned and cut into several sections. It's marbled with fat and the meat is gelatinous and flavourful, therefore it's ideal for slow cooking, braising or in soups.


1.2 kg Oxtails, cut into about 4-5 pieces 3-4 slice Ginger, peeled 3 Whole star anise 1 tsp Whole white peppercorns 750 ml Homemade beef broth 750 ml Water Salt to taste 2 Spring onions, chopped 1/2 bunch Cilantro, chopped Baby pak choi 1 Lime, cut into wedges Chilli pepper flakes Ginger, peeled and cut into thin matchsticks

Preheat the oven to 200C/400F. Place the oxtails on a baking tray and roast for 30 minutes. Remove the roasted oxtails from the oven and place them in the Instant Pot with ginger slices, star anise, peppercorns, beef broth and water. Cover and set to “Soup”, 30 minutes.
When the oxtails are done cooking, let the pressure release naturally. If you’re in a hurry, just release the pressure manually after 30 minutes has elapsed.
Arrange pak choi in 2 soup bowls. Add in a piece of oxtail or two, and then ladle the soup into the soup bowls. Garnish with lime wedges, crushed red pepper flakes, ginger matchsticks, cilantro, and green onions.

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Haricots Verts and Freekeh with Tahini Dressing

Friday, September 11, 2020

A high-fiber whole grain, freekeh (Grünkern) is spelt that's harvested while still soft, young and green, then sun-dried and smoked. It is very rich in nutrients and perfect as a side dish like rice, for salads, cold or warm, and the freekeh flour makes fantastic bread.
Freekeh is sold as “whole” and as “cracked.” The cracked freekeh cook faster because it's been broken into smaller pieces. I usually buy whole green wheat directly from the farm. Freekeh and haricots verts can be cooked 2 days ahead. Cover and chill separately.

	Tahini Dressing
150 g Whole green wheat freekeh Salt 400-500 g Haricots verts, trimmed 10 Walnut halves, toasted and coarsely-chopped 20 g Fresh herbs Red currants, optional	1 Large garlic clove, minced 2 tbsp Lemon juice 2 tbsp Olive oil 2 tbsp Tahini 1 tsp Maple syrup 1 tbsp Water Sea salt

Cook green wheat freekeh in a large saucepan of salted simmering water until al dente, 12–15 minutes for cracked and 30–35 for whole. Drain and rinse under cold water. Set aside.
Meanwhile, cook haricots verts in a small pot of boiling salted water until crisp-tender, about 4 minutes. Drain and transfer to a large bowl of ice water; let cool. Drain, then pat dry.
In a medium skillet over medium heat, heat walnut halves until browned and fragrant, stirring occasionally, about 2 to 5 minutes. Remove from skillet and coarsely chop.
Whisk garlic, lemon juice, olive oil, tahini, maple syrup, and water in a bowl. Season with salt. Add freekeh and haricots verts and toss gently to coat. Season with salt.
Divide the green wheat and haricots verts into two serving plates. Top with fresh herbs, red currants if using and sprinkle chopped walnuts over.