Angie's Recipes . Taste Of Home

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Cumin Roasted Baby Carrots with Spiced Buckwheat Granola

Saturday, June 19, 2021

If you can find tender baby carrots, they are wonderful to roast whole. Just give them a good scrub—no peeling required. Save the greens for the pesto. Otherwise, regular carrots are okay too. Don't over cook the baby carrots or they would get mushy.
The sweet and savoury buckwheat granola makes the BEST topping for roasted vegetables, salads or soups. You can of course use other seeds, or spices to make this to suit your taste. Quinoa is another great alternative.

Spiced Buckwheat Granola	Cumin Roasted Carrots
50 g Buckwheat 50 g Almond sticks 50 g A mixture of sesame, pepita and sunflower seeds 6-8 Dates, stoned and chopped 2 tbsp Avocado or olive oil 1 tbsp Maple syrup 1 tsp Cinnamon 1 tsp Cumin seeds 1/2 tsp Black salt	750 g Baby carrots with tops, trimmed 2 tbsp Avocado or olive oil 1 tsp Cumin seeds 1/4 tsp Red pepper flakes Salt and black pepper 1 tbsp Carrot greens, chopped

Preheat oven to 180C/350F. Line a baking sheet with parchment paper.
Mix all the ingredients for the granola in a bowl then spread mixture onto prepared baking sheet. Bake in the middle of hot oven until golden brown, about 20 minutes. Remove from oven and let cool.
Wash carrots, peel and trim off tops, leaving some small stems if desired. Preheat oven to 200C/400F.
Spread carrots onto a baking tray. Drizzle with avocado oil to coat them. Sprinkle with cumin seeds, red pepper flakes, salt and pepper. Toss to coat thoroughly.
Roast for 18-22 minutes, depending on size, until tender when tested with the point of a knife. Remove from oven and transfer to a serving plate. Sprinkle with spiced granola and chopped carrot greens.

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Crumbed Meatballs with Green Pea Salad

Thursday, June 17, 2021

A deliciously different way to enjoy meatballs. Beef mince (or any other kinds of mince), Parmesan cheese and herbs are formed into meatballs, coated in breadcrumbs, fried and served with a baby Romaine lettuce and pea salad tossed with a herb dressing. The crumbed meatballs are crunchy on the outside and so tender and tasty on the inside. Don't skip the Parmigiano-Reggiano as it adds so much more flavours to the meatballs. Next time I will add some grated Parmesan in the breadcrumbs too. They can be served stuffed into pita pockets with tzatziki or over some pasta with marinara sauce.

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Pepper Crusted Eye-of-Round Roast

Tuesday, June 15, 2021

For this roast beef recipe I used an eye of round roast. This budget-friendly cut of meat comes from the hind quarter, or round, and is very lean and flavourful. This usually means that you want to cook the meat low and slow, but in this recipe, you should start the roast at a high heat, then turn off the oven and leave it for 1 hour 30 minutes or longer if your roast is heavier. The eye of the round is best (for me) when it's cooked to medium-rare, which is a range between 54.4C/130F or 57.2C/135F. But someone in the house prefer it medium-well, so I had to comproise. So if you prefer medium-rare, take it out of the oven once it hits 54.4C/130F as the roast continues to cook from residual heat.

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Carrot Cake Bliss Balls #refined-sugar free#gluten free#dairy free

Monday, June 14, 2021

These bliss balls or energy bites take the flavours of a traditional carrot cake and turns it into a healthy pick-me-ups. They are natually sweetened with dates and pineapples and coated with desiccated coconut or anything you like. Chia, hemp or poppy seeds are all great for the coating. They really are the perfect little snack to keep stored in a container in the fridge for whenever you need something easy and healthy to eat.

90 g Carrot, peeled, grated
8 Dates, pitted, chopped
40 g Finely chopped dried pineapple
90 g Rolled oats
1 tbsp Almond butter
1 tbsp Rum, or pineapple juice
1/2 tsp Ground cinnamon
1/4 tsp Ground nutmeg
Desiccated coconut for coating

Process carrot, date, pineapple, oats, almond butter, rum or pineapple juice and spices in a food processor until almost smooth and well combined.
Roll the mixture into balls. Roll in coconut to coat. Place on a lined tray in fridge for 1 hour or until set. Store in an airtight container in fridge for up to 1 week.

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Pearl Barley Balls with Spiced Yoghurt Dip

Saturday, June 12, 2021

These baked pearl barley balls are healthy, delicious, nutty and super easy to make! Plus, you can make them ahead and freeze for later. They are awesome for an appetizer, or as a side, or main dish---an easy dish that never fails to satisfy. This recipe will leave you with some dressing leftover, but it keeps well in the fridge to use for other salads.

Pearl Barley Balls	Spiced Yoghurt Dressing
125 g Pearl barley 1 Large egg 1 Schallot, finely chopped 1 tsp Turmeric poweder 1 tsp Cumin powder 1/2 tsp Cinnamon powder 1/2 tsp Cayenne pepper 2 tbsp Fresh flat parsley or coriander, chopped 50 g Raisins Salt and pepper, to taste 5 tbsp Olive oil to fry Leafy greens, to serve Pomegranate seeds, to serve	1/2 tsp Cumin powder 1/2 tsp Coriander powder 1/3 tsp Turmeric powder 250 g Greek yoghurt 1 tbsp Olive oil 1 tbsp Fresh parsley, chopped 1 clove Garlic, minced 1 tbsp Raisins Sea salt and freshly ground black pepper

Cook the pearl barley according to the package instructions. Rinse under cold water to remove the starch and leave to drain until cool enough to handle.
Preheat the oven to 180C/350F. Mix together the rest of the ingredients, excpet the olive oil, with cooled pearl barley. Shape the mixture into golf-ball sized balls or patties. Place in the fridge for 30 minutes.
Heat a large frying pan and add the olive oil, once hot add the balls and fry about 4 minutes until lightly golden brown. Finish them in the oven for 10 minutes.
While the pearly barley balls bake, prepare the dressing. Place cumin, coriander and turmeric in a small skillet over medium heat. Cook 1 minute or until fragrant. Combine spice mixture, Greek yoghurt, and remaining ingredients in a medium bowl, stirring to combine.
Arrange the pearl barley balls on a bed of salad, sprinkle some pomegranate seeds over. Serve with the prepared spiced yoghurt dressing.

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White Bean Dip with Sundried Tomatoes and Cashews

Friday, June 11, 2021

A deliciously healthy, creamy and flavourful white bean dip with sundried tomatoes and cashews comes together in minutes and is packed full of nutrients. It can be prepared up to 3 days in advance. Serve with crudités and toasted slices of bread as a snack, light lunch or as part of a picnic. It's naturally gluten-free and dairy-free.

280 g Cooked white beans
5 Soft dried tomatoes soaked in olive oil
2 tbsp Extra-virgin olive oil
1 clove Garlic
40 g Cashew nuts, toasted
Juice of 1 lemon
2 tbsp Hot water
1 tsp Smoked paprika powder
1 tsp Pink salt
1/2 tsp Fresh milled black pepper
Olive oil, for the topping
Sundried tomatoes, for the topping
1 tsp Parsley, chopped for the topping
Toasted slices of bread, to serve
Radish, carrot and chicory, to serve

Place white beans, sundried tomatoes, olive oil, garlic, cashew nuts, lemon juice, hot water, smoked paprika, pink salt and black pepper in a food processor and blend until smooth, or less if you prefer a coarse texture.
Taste and adjust seasoining as necessary. Transfer to a serving dish. Drizzle the top with extra olive oil. Top with a few piece of sundried tomatoes and sprinkle some chopped parsley over. Serve with toasted slices of bread and crudités.

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Chicken and Egg Salad Tower with Curry Greek Yoghurt Dressing

Wednesday, June 09, 2021

I use a combo of Greek yoghurt and crème fraîche to make the dressing because I just love the creamy tangy Greek yoghurt. You can use mayonnaise if you like. Curry powder is a wonderful spice blend for adding a depth of flavour to food. Use as much or as little as you like. The chicken and egg salad is delicious as it is or in a sandwich or pita pocket. It's perfect for a quick and healthy lunch.

Salad	Curry Greek Yoghurt Dressing
5 Medium eggs, hard boiled and diced 200 g Chicken breast, baked and cut in cubes (or leftover roasted chicken) 1/2 tbsp Olive oil 150 g Carrot, peeled and diced 150 g Sweet corn 3 Cherry radish, thinly sliced	100 g Full fat Greek yoghurt 100 g Crème fraîche (or sour cream) 2-3 tsp Curry powder 1 tbsp Freshly squeezed lemon juice Salt and pepper to taste

Bring a saucepan of water to the boil. Add eggs and simmer for 8 minutes for hard-boiled eggs. Plunge the eggs into cold water to stop the egg from cooking any further. Peel and chop the eggs. Place them in a large bowl.
Rub olive oil on the chicken breast and generously sprinkle with salt and pepper. Place chicken breast in an oven dish and bake for 30 minutes. Remove and allow it to rest and cool for 10 minutes. Reserve the juice. Cut the chicken into small cubes.
In a medium bowl, combine Greek yoghurt, crème fraiche, curry powder, lemon juice, juice from the roasted chicken, salt and pepper.
Add diced carrots, sweet corn, and chicken to the chopped eggs in the bowl. Add in prepared curry yoghurt and stir to combine well. Taste the salad and adjust the seasoning.
Place a salad ring in a serving dish. Surround the the salad ring with sliced cherry radishes. Spoon the salad into the ring. Lift off the ring gently. Granish with the fresh herbs.