Category Archives: Everyday Cooking

Arabic coffee BBQ ribs on countertop

Arabic Coffee Beef Ribs With Pomegranate BBQ Sauce Are Finger Lickin’ Good

My friend Shai introduced me to this incredible idea: rubbing beef with equal parts coffee and coriander, with a pinch of sugar. I’ve been using this rub for years, but the tweak of using Arabic coffee brings in a subtle hint of cardamom as well. Look for ground Arabic coffee in a specialty Middle Eastern grocery store or substitute by adding a pinch of cardamom to your favourite coffee. This recipe features a rib cooking technique that you can use for beef, pork and even lamb ribs. Plus, the pomegranate BBQ sauce is another go-to that you can rely on all grilling season.

Arabic coffee BBQ ribs on countertop

Arabic Coffee and Coriander Beef Ribs With Pomegranate BBQ Sauce

Prep Time: 15 minutes
Cook Time: 3 hours, 30 minutes
Total Time: 3 hours, 45 minutes
Servings: 3-4

Ingredients:

1 Tbsp coriander seeds, toasted and ground
1 Tbsp ground Arabic coffee
½ tsp sugar
½ tsp chili flakes
2 lb beef back ribs
2 Tbsp olive oil
3 cloves garlic, minced
½ white onion, minced
1 Tbsp minced fresh ginger
1 tsp paprika
1 tsp cinnamon
½ tsp chili flakes
1 cup ketchup
½ cup balsamic vinegar
¼ cup pomegranate molasses
⅓ cup brown sugar
½ tsp salt
3 Tbsp olive oil, for grilling

Directions:

1. Preheat the oven to 300°F. Mix the coriander, coffee, sugar and chili flakes in a small bowl. Rub the seasoning all over the ribs and massage into the meat. Wrap the beef ribs tightly in foil, then wrap again in another piece of foil. This tight wrapping helps to trap the heat and steam, allowing the ribs to cook slowly and become fall-apart tender. Place on a baking sheet in the oven and cook for 3 hours.

Related: Top Grilling Recipes and BBQ Ideas

2. To make the barbecue sauce, heat the olive oil in a pot over medium-low heat. Sweat the garlic, onion and ginger in the oil for 8 to 10 minutes, until soft and translucent. Add the paprika, cinnamon and chili flakes and cook for an additional minute, then add the ketchup, vinegar, pomegranate molasses, brown sugar, salt and 1 cup water. Bring the sauce to a boil, then simmer over very low heat for 25 to 30 minutes, until darkened and thickened. This sauce can be made several days in advance.

3. Remove the ribs from the oven and unwrap. They should be fork-tender and almost falling off the bone. Coat the ribs in the sauce.

Related: This 20-Minute Pomegranate Molasses Glazed Salmon is the Perfect Weeknight Meal

4. Heat some olive oil in a grill pan over medium-high heat. Season the ribs with a generous pinch of salt and place on the grill pan. Grill for 1 to 2 minutes per side to caramelize the sauce, but be mindful not to burn the sugars. Remove, carve individual ribs for serving and enjoy!

Cover of the cookbook 'Eat, Habibi, Eat!'Excerpted from Eat, Habibi, Eat! Fresh Recipes for Modern Egyptian Cooking by Shahir Massoud Copyright © 2021 Shahir Massoud. Photography by Kyla Zanardi. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Eat, Habibi, Eat! Fresh Recipes for Modern Egyptian Cooking, Amazon, $35.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Japanese yakitori grilled on serving platter

This 10-Ingredient Japanese Grilled Chicken is the Easy BBQ Recipe You Need

Yakitori is a Japanese recipe that simply translates to “grilled chicken” and it’s so popular in Japan, restaurants specialize in this seriously delicious protein on a stick. Traditionally, chicken thighs are best, they’re forgiving and still juicy if you accidentally overcook the skewers. Serve as an appetizer or as a main course with steamed rice or a fresh salad. I recommend serving with grilled shishito peppers!

Japanese yakitori grilled on serving platter

Yakitori

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 to 6

Ingredients:

½ cup Japanese soy sauce or soy sauce
½ cup mirin (a syrupy, sweet Japanese cooking wine low in alcohol content used for seasoning and glazing. Look for it in the cultural food aisle in your local supermarket or Asian grocery store)
¼ cup sake or Chinese rice wine
¼ cup packed brown sugar
1 Tbsp water
8 pieces green scallion + 8 scallions cut into 1-inch pieces, divided
8 boneless, skinless chicken thighs, cut into 1-inch pieces
2 Tbsp vegetable oil
½ tsp kosher salt and freshly ground pepper

Equipment:

12-16 bamboo skewers or 8-10 metal skewers

Japanese yakitori ingredients on countertop

Directions:

1. Submerge bamboo skewers in a casserole dish half-filled of water for 20 minutes or up to overnight.

2. Make the glaze: combine soy sauce, mirin, sake, brown sugar, water and 8 green onion pieces in a small saucepan and stir. Cook over medium-high heat and bring to a rolling boil. Reduce heat to medium and simmer, uncovered until thickened and reduced to by half, about 15 minutes. Discard the green onion and let cool, glaze should be syrupy. (You can store the glaze in an airtight container and refrigerate for up to 2 months).

Related: Our Most Popular Skewer Recipes for Summer Grilling

3. In a bowl, stir together the chicken, oil, salt and pepper. Working with 1 chicken piece at a time, fold in half and thread onto a skewer tightly together, repeat with 1 more chicken piece alternating with a scallion. Repeat with 2 chicken pieces and 1 scallion making sure they’re tightly packed. Repeat.

Japanese yakitori being skewered before hitting the grill

4. Preheat a grill to medium-high then clean and oil the grate. Place skewers over the heat and cook, covered. Turn after browned on each side, about 4 minutes per side. Brush the chicken and scallion with some of the glaze and cook for 30 seconds, turn and repeat with more glaze for another 30 seconds. Brush with more glaze and place on a serving platter. Serve with skewered and grilled shishito peppers, it takes about 1 minute per side for the most deliciously blistered accompaniment.

Tip: Don’t have a BBQ? Line a heavy baking sheet with foil and top with a greased cooling rack and broil for 6-7 minutes. Brush with glaze and broil until nicely charred and caramelized.

Like Soo’s yakitori recipe? Try her pan-fried pork chops with roasted cabbage wedges or pork banh mi burgers with grilled pineapple.

Heuvos rancheros on white serving platter

Make Breakfast at Home With This Hearty Huevos Rancheros Recipe

So much of my inspiration in the kitchen comes from when my daughters and I lived in Mexico City. When it comes to breakfast, huevos rancheros were a big part of our weekend brunch. We would go out to our favourite neighbourhood restaurant, where the aroma of freshly made corn tortillas filled the air and start our Saturday in the best way possible. Bathed in a fiery tomato sauce and topped with dollops of refried black beans, these huevos rancheros are the ones I make at home when the craving for a hearty Mexican breakfast strikes.

Heuvos rancheros on white serving platter

Huevos Rancheros

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2

Ingredients:

1 can (540 mL) black beans, drained and rinsed
1 cup tightly packed chopped fresh cilantro leaves, divided
5 Tbsp extra-virgin olive oil, divided
1 tsp chipotle peppers in adobo sauce
⅓ cup water
¼ tsp sea salt
2 cloves garlic, minced
1 can (398 mL) fire-roasted tomatoes
½ tsp ancho chili powder
4 eggs
4 corn tortillas
¾ cup crumbled cotija or feta cheese
1 avocado, pitted, peeled and sliced

Directions:

1. In a blender, combine the black beans, ½ cup of cilantro, 1 Tbsp of olive oil, chipotle, water and salt. Blend until smooth, about 1 minute.

2. In a small saucepan, heat 1 Tbsp of the olive oil over medium heat. Add the garlic and cook, stirring often, until golden, about 1 minute. Pour in the tomatoes, sprinkle the mixture with chili powder and cook, stirring often, for 3 minutes. Remove from the heat and set aside, keeping warm.

Related: Start Your Day the Molly Yeh Way With These Breakfast Recipes

3. In a medium frying pan, heat 1 Tbsp of olive oil over medium heat. Add the black bean mixture and cook, stirring constantly, for 2 minutes. Transfer to a plate and cover with foil to keep warm. Wipe the pan clean.

4. In the same pan, heat the remaining 2 Tbsp of olive oil over medium-high heat. Carefully crack the eggs into the pan, leaving space between each egg. Cook for 3 to 4 minutes or until the whites are cooked and no longer translucent and the yolks are still runny. Transfer to a plate. Cover loosely with foil to keep warm. Wipe the pan clean.

Related: Tasty Taco Recipes You’ll Crave Every Day of the Week

5. In the same pan over medium-high heat, toast the tortillas, about 2 minutes per side. A few charred spots are OK.

6. To serve, top each tortilla with refried beans, a fried egg, tomato sauce, cheese and avocado and sprinkle with the remaining cilantro.

Cover of Diala's Kitchen cookbookExcerpted from Diala’s Kitchen by Diala Canelo. Copyright © 2020 by Diala Canelo. Cover and interior photography by Diala Canelo. Published by Penguin an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Diala’s Kitchen, Amazon, $30.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Golden gooey monte cristo cut into half

This Clever TikTok Breakfast Hack Now Has Us Craving Monte Cristo Omelette Sandwiches

If you’ve seen the TikTok tortilla fold hack, then the breakfast challenge TikTok sandwich should come as no surprise. Where the wrap hack has @cookingwithayeh showing users how to divvy up a tortilla into quadrants for the ultimate fold, @foodqood‘s breakfast challenge sandwich similarly shows how to make an egg-and-cheese-based sandwich in the pan, with a few clever flips.

While that’s certainly one way to make a decadent, cheesy breakfast sandwich, it isn’t the only way. Known as the more savoury cousin to French toast and little brother to the béchamel-and-Gruyere-based croque monsieur, the Monte Cristo similarly offers delicious crisp on the outside and gooey-melty cheese on the inside. While this recipe includes both confectioners sugar and sliced ham, feel free to forgo or substitute either ingredient. It’s quick to make and easy enough for novice home cooks and pro chefs, alike.

A golden gooey monte cristo sandwich split in half

Related: Molly Yeh’s Bright, Spinach-Packed Spin on Eggs Benedict is Your New Brunch-Time Fave

Monte Cristo Omelette Sandwich

Prep Time: 15 minutes
Servings: 1 sandwich

Ingredients:

3 large eggs
Kosher salt
2 slices Swiss cheese
½ tsp Dijon mustard
½ Tbsp confectioners’ sugar
1 Tbsp unsalted butter
2 slices sourdough or white bread
2 large slices ham

Directions:

1. Add the eggs, 1 Tbsp water and ¼ tsp salt to a small bowl and whisk to combine. Spread each cheese slice with ¼ tsp of the Dijon and set the slices mustard-side-up on a flat surface. Put the confectioners’ sugar in a small fine-mesh sieve set over a plate.

2. Heat the butter in a large nonstick skillet over medium-high heat until melted and starting to brown around the edges of the pan. Add the egg mixture and swirl the pan to coat the bottom. Working quickly, dip 1 slice of the bread in the eggs, then flip the slice and place it so the top edge of the slice is near the edge of the pan furthest from you. Repeat with the remaining slice of bread, setting it across the pan from the first bread slice. The bottom edges of the two slices should be in a straight line, with eggs all around.

Related: Mother’s Day Breakfast in Bed Recipes You Can Drop Off to Mom

3. Continue to cook the eggs until they are completely set on the bottom and mostly cooked on the top, 1 to 2 minutes more. Slide a large nonstick spatula under the bread and flip the whole omelet in one single motion. Set the cheese mustard-side up on top of the omelet, covering the bread. Lay the ham on top of one of the slices of cheese. Using the spatula, fold one side of the omelet (but not the bread side) over the cheese and ham, then fold over the other side. Fold in half so the bread slices meet and form a sandwich.

Related: Kitchen Skills Parents Should Teach Their Kids By Age 10

4. Cook until the bread on the bottom is golden brown and the cheese is beginning to melt, 1 to 2 minutes. Reduce the heat if the bread begins to darken too quickly before the cheese melts. Flip and cook until the other side is golden brown, 1 to 2 minutes.

5. Set the sandwich on a plate and dust with the confectioners’ sugar.

Watch the how-to video here:

Egg-in-a-hole breakfast with orange slices on white plate

Rise and Shine With This Scrumptious Prosciutto-Wrapped Egg-in-a-Hole Breakfast Recipe

Combine your egg and toast together as one with this prosciutto-wrapped egg-in-a-hole recipe. A delicious runny yolk wrapped in bacon-like prosciutto and baked in the center of a cheesy piece of toast is the best way to treat yourself in the morning. It’s simple, fun and something that everyone will enjoy!

Egg-in-a-hole breakfast with orange slices on white plate

Prosciutto-Wrapped Egg-in-a-Hole

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6

Ingredients:

¼ cup softened, salted butter
6 slices of prosciutto
6 medium eggs
Pinch of sea salt and ground black pepper
1 Tbsp fresh chives, finely chopped,
1 ACE Bakery® Three Cheese Oval

Directions:

1. Preheat the oven to 375°F.

2. Cut the bread loaf into six 1 ½-inch thick slices, discarding ends. Using a 2-inch round cookie cutter, cut out the bread from the centre of each slice and discard bread cut-outs (or set aside for extra dipping). Spread both sides of each cut-out slice of bread with a light coating of butter.

Related: The Best Ways to Prepare Eggs Around the World, From France to Japan

3. Place bread slices onto a lined baking sheet. Next, fold and layer in a slice of prosciutto so it cups the well like a cupcake liner. You’ll want the sides to stick out like a flower because it’s going to cradle the egg and the edges will crisp up in the oven.

4. Crack an egg into each of the wells and sprinkle with sea salt, black pepper and chives. Transfer to the oven and bake for 15 minutes or until the egg whites are set, but the yolk is still soft like a poached egg. Serve warm and enjoy right away.

Watch the how-to video here:


beef with plantains on white plate

This Beef With Plantains and Black Beans Recipe is a Taste of Venezuela

A dish indigenous to Venezuelan people for over 100 years, this primavera beef with plantains and black beans recipe is filled with so many delicious ingredients, including onion, garlic, mushroom gravy, peppers, cilantro, spices and of course, beef, plantains and black beans. The perfect weeknight dinner!

beef with plantains on white plate

Primavera Beef With Plantains and Black Beans

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Servings: 2-4

Ingredients:

2 lbs of beef in cubes
1 medium onion chopped finely, divided
3-4 cloves of garlic, divided
½ cup mushroom gravy
½ cup beef broth
1 red and 1 green bell pepper chopped in cubes
1 dried red hot pepper
¼ tsp oregano
Salt to taste
½ lb of black beans
¼ tsp black pepper
1-2 plantains
1 lime cut into quarters
Cilantro to garnish

Directions:

1. In a frying pan, cook the beef with ½ the onion, ½ the garlic, mushroom gravy and beef stock, until tender.

2. Add the bell peppers, red pepper powder and oregano and add salt according to taste.

Related: Transgender Day of Visibility: Yasmeen Persad Talks About Food Insecurity and Trans Nutrition

3. Also in a pan, cook black beans with salt, pepper and remaining onions and garlic until soft.

4. Peel off the skin of 2 large plantains and slice them thin. Deep fry in vegetable oil.

5. Serve all with steamed rice. Garnish with lime and cilantro.

Cover of the cookbook 'Cooking With Trans People of Colour'Excepted from Cooking With Trans People of Colour, a cookbook of recipes of significance from The 519’s Trans People of Colour Project (TPOC). The cookbook is compiled by and for racialized trans people, also featuring unique sections including cooking and eating on a budget, hormones and healthy eating for trans folks, and resources and sexual health promotion information to support racialized trans folks.

Cooking With Trans People of Colour, Glad Day Bookshop, $25.

Photo by: Eli Carmona

rigatoni pie on white plate

Food Network’s Rigatoni Pie is the OG TikTok Honeycomb Pasta (and Now We Want Both!)

You might’ve seen the honeycomb pasta hack that has gone viral on TikTok, in which Anna Rothfuss AKA @bananalovesyoutoo stuffs string cheese in rigatoni pasta, layering on sauce, ground meat and grated cheese for good measure. We daresay this popular quick meal evokes a Food Network Canada eye-catching favourite: our very own 20-minute, 10-ingredient Rigatoni Pie. While slightly more elevated in flavour (no string cheese here), this vegetarian version is equally melty and gooey and just as straight-forward to make for a quick weeknight meal — all with simple pantry ingredients you likely already have on hand.

rigatoni pie on white plate

Looking to save additional time? Instead of making your own tomato sauce, swap in four cups of store-bought marinara. For meat-lovers, you can mix things up too by adding cooked ground meat to the sauce (just note: you’ll need less of the sauce). This delicious budget-friendly comfort food will be a fan favourite at home, and the good news is the yield is high, so there will be plenty to go around.

Watch the how-to video here:


Rigatoni Pie Recipe

Prep Time: 20 minutes
Cook Time: 60 minutes
Rest Time: 10 minutes
Total Time: 1 hour, 30 minutes
Servings: 8

Ingredients:

6 Tbsp extra-virgin olive oil, divided
9 cloves garlic, minced
½ tsp crushed red pepper flakes
1 28-oz can whole peeled tomatoes in juice
1 15-oz can whole peeled tomatoes in juice
1 cup loosely-packed fresh basil leaves
Kosher salt and freshly ground pepper
1 lb(s) rigatoni
1 lb(s) part-skim mozzarella, grated
⅔ cup grated Parmesan cheese

Directions:

1. Heat 4 Tbsp of the olive oil with the garlic in a large saucepan over medium-low heat. Once it begins to sizzle, cook, stirring occasionally, until the garlic is soft and just beginning to brown, about 6 minutes. Stir in the red pepper flakes, then add the tomatoes and 1 ½ cups water. Increase the heat to high and bring the tomato sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes then puree in a blender until smooth.

Related: This Feta Tomato Pasta Trending on TikTok is as Easy as 1-2-3

2. Preheat the oven to 375ºF. Grease a 9-inch springform pan with 1 Tbsp olive oil and bring a large pot of generously salted water to a boil. Cook the pasta until it is slightly less than al dente, about 8 minutes. Drain the pasta, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 Tbsp olive oil.

3. Stand the rigatoni on their ends in the prepared pan until it is completely filled (you might not use all the pasta). Place the pan on a foil-lined baking sheet to catch drips. Pour the sauce over the noodles, spreading it with the back of a spoon (You might not use all the sauce.) Sprinkle the pasta with the mozzarella and Parmesan cheeses.

Related: I Tried Meghan Markle’s “Filthy, Sexy” Zucchini Pasta Sauce — Here’s How It Stacked Up

4. Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, cut into wedges and serve.

Fresh rolls with green curry dipping sauce

Celebrate Spring With All-Green Fresh Rolls and Green Curry Dipping Sauce

I fell in love with the simplicity of fresh rolls since traveling to Bali. They’re on every menu and they all taste amazing! It might just be the tropical heat that makes them taste so good, but I ate my weight in them. It was on my agenda to master making them at home and I decided that filling them with lots of crunchy green stuff would be the game plan. I love that these are all green because, let’s face it, most of my best recipes are brown so it’s nice to change things up! Even if you can’t quite get the hang of rolling them on your first go, it all tastes the same in the end. And just wait until you get that creamy green curry dipping sauce in your mouth. It’s fantastic!

Fresh rolls with green curry dipping sauce

All-Green Fresh Rolls With Green Curry Dipping Sauce

Prep Time: 30 minutes
Cook Time: 20-25 minutes
Total Time: 50-55 minutes
Servings: 10 rolls

Ingredients:

½ cup canned coconut cream
1 ¾ cups tightly packed fresh cilantro, divided
2 Tbsp green curry paste
2 large garlic cloves
2 Tbsp lime juice (about 1 lime)
1 Tbsp seasoned rice vinegar
1 tsp granulated sugar
¼ tsp sea salt
Pinch chili flakes (optional)
10 dried rice paper sheets
5 large green leaf lettuce leaves (ribs removed), torn in half
2 avocados, sliced
½ English cucumber, ribboned with a peeler
1 ½ cups sugar snap peas
1 ½cups packed microgreens or sprouts
1 ½ cups fresh mint leaves
1 ½ cups fresh basil leaves

Directions:

1. To make the green curry sauce, in a high-powered blender, add the coconut cream, ¼ cup cilantro, green curry paste, garlic, lime juice, vinegar, sugar, sea salt and chili flakes. Blend until very smooth. Transfer to a small saucepan and bring to a low simmer, cooking about 2 to 4 minutes, until slightly thicker and reduced.

2. Once all your vegetables are prepped for the fresh rolls, fill a wide shallow dish that’s slightly larger than the rice paper sheets with tepid water so you can soak the whole sheet. Soak one rice paper sheet at a time, for 10 to 20 seconds. You still want to feel the cross- hatch pattern on the surface of the rice sheets. Don’t oversoak or it will be too soft and hard to roll.

Related: Veganism Made Easy: Lauren Toyota’s Fail-Safe Tips for Eating Plant-Based (And Loving It)

3. Assemble the rolls one at a time. Lay the wet rice paper sheets on a work surface. Add a piece of the lettuce and divide the avocado, cucumber, snap peas, microgreens or sprouts and fresh herbs among the sheets in whatever order you like. Roll one side of the rice paper over the filling, tucking it in as you start rolling again and also folding the sides in. Continue rolling until completely sealed. Place on a plate or cut in half if you prefer.

4. Serve with the green curry dipping sauce. Leftover dipping sauce will get thick from refrigeration. Add a teaspoon of water at a time to thin it out until it’s a smooth, dippable consistency.

Cover of cookbook 'hot for food all day'Excerpted from hot for food all day by Lauren Toyota. Copyright © 2021 by Lauren Toyota. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

 

hot for food all day, Amazon, $21.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Spring pea toast with ACE Bakery loaf of bread

Celebrate Sunnier Days With This Elevated Spring Lemon and Smashed Pea Toast

If you’re ready to dive into spring with a fresh new recipe, you’re going to love this smashed pea spring toast. The combination of seasonal veggies like peas, radishes and fresh herbs is a match made in food heaven. It’s light and refreshing — making it the perfect bite to welcome in the warmer months!

Spring pea toast with ACE Bakery loaf of bread

Spring Lemon and Smashed Pea Toast

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2-3

Ingredients:

2 cups fresh or frozen peas
2 cups fresh arugula
Juice of 1 lemon, divided
1 Tbsp extra-virgin olive oil, divided
¼ tsp of sea salt and ground black pepper, divided
2 Tbsp plain yogurt
1 small garlic clove, chopped
1 tsp fresh chives, finely chopped
2 leaves fresh mint, thinly sliced
2 leaves fresh basil, thinly sliced
Zest of 1 lemon
2 radishes, thinly sliced
3 Tbsp, crumbled feta
2 slices of ACE Bakery® Sliced Sourdough Miche

Directions:

1. Bring a medium saucepan of water to boil. Once water has reached a boil, add peas and cook for 3-5 minutes or until soft with a slight crunch, but still vibrant in colour.

2. While peas are cooking: in a medium mixing bowl, toss arugula with a squeeze of lemon, 1 tsp of olive oil and a pinch of sea salt and black pepper. Set aside.

Related: The Tastiest Things You Can Put on Toast (That Isn’t Avocado)

3. Drain peas and add to a food processor, along with yogurt, remaining lemon juice, garlic, chives, mint, basil, lemon zest, as well as a pinch of sea salt and black pepper. Pulse for 10-15 seconds or until slightly smooth with some texture from the peas. Set aside.

4. Place 2 slices of the ACE Bakery® Sliced Sourdough Miche on a lined baking sheet and drizzle with remaining olive oil. Transfer to the oven to broil on high for 6-8 minutes or until lightly golden and toasted. To assemble, spread on ½ cup of the mashed peas, layer on a handful of dressed arugula, as well as some sliced radishes and crumbled feta.

Watch the how-to video here:


Arabic lentil soup in white bowls

This Classic Arabic Lentil Soup is Perfect for Ramadan

Ramadan is a month celebrated by Muslims across the globe — and it requires fasting from food and water from sunrise to sunset. Most Muslims wake up before sunrise to have a small meal and then break their fast with a few dates and this Arabic lentil soup at sunset. Breaking the fast with soup helps to prepare the stomach for the meal to follow and it includes a lot of nutrients. Soup is also rich in fluids, which are much needed after a long day of fasting. This specific recipe uses a few simple ingredients that add a depth of flavour — and it only requires a few minutes of hands-on time.

Arabic lentil soup in white bowls

Arabic Lentil Soup

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Servings: 6-8

Ingredients:

4 Tbsp vegetable oil
1 medium white onion, peeled and diced
1 medium potato, peeled and diced
1 ½ tsp salt
½ tsp cumin
¼ tsp turmeric
½ tsp black pepper
1 ½ cups split red lentils
7-8 cups water
Lemon juice (optional)

Arabic lentil soup ingredients on countertop

Directions:

1. In a soup pot, add the vegetable oil along with the onions, potatoes and salt. Cook for a few minutes until they soften.

2. Add the cumin, turmeric and black pepper to the onions and potatoes and continue to cook for a few minutes to toast the spices.

Related: Healthy and Hearty Soup Recipes

3. Wash and drain the lentils several times until clean. Add the lentils along with the water to the pot. Mix well, then cover and simmer on medium heat for 40-60 minutes. (Halfway through, taste and adjust the salt. Also, add more water if required, depending on the consistency you prefer).

Arabic lentil soup cooking in pot

4. Remove from the heat once the vegetables have softened and serve with a squeeze of lemon on top.

Arabic lentil soup cooking in pot

Like Amina’s Arabic lentil soup? Try her Middle Eastern eggplant casserole or her curried Brussels sprouts.

Crispy potatoes in white bowl on kitchen countertop

Use Leftover Potatoes to Make This Internet-Famous Crispy Potatoes Recipe

Because the best kind of potatoes are the really, really crispy kind, it is no wonder these potatoes are taking TikTok by storm. The additional step of boiling the potatoes prior to roasting them yields a perfectly textured interior with an extremely crispy and golden exterior. A great way to use up those leftover boiled potatoes you intended to mash or that 10 pound bag on the brink of going bad. I highly recommend using avocado oil for this Love Your Leftovers recipe due to its high smoke point, but olive oil works too. Season them as you please, but I am sticking with my mix of garlic, oregano and smoked paprika. Bonus: you only need a handful of ingredients!

Crispy potatoes in white bowl on kitchen countertop

Crispy Potatoes

Prep Time: 10 minutes
Cook Time: 40-45 minutes
Total Time: 50-55 minutes
Servings: 2

Ingredients:

2 lbs (6 to 8) Yukon gold or red potatoes, peeled and quartered
⅓ cup avocado oil
2 cloves of garlic, minced
1 tsp dried oregano (can substitute rosemary or thyme)
1 tsp smoked paprika
Flaked salt and pepper, to taste
Fresh parsley, finely chopped

Crispy potato ingredients on kitchen countertop

Directions:

1. If you don’t have leftover boiled potatoes: place potatoes in large pot and fill with cold water. Season generously with salt. Bring to a boil and continue cooking until potatoes are fork tender, about 10 minutes.

2. Strain potatoes and give them a toss to rough up the edges. Let stand for 10 minutes while you preheat the oven to 450°F degrees.

Related: This Feta Tomato Pasta Trending on TikTok is as Easy as 1-2-3

3. Transfer potatoes to a baking sheet. Drizzle with avocado oil. Sprinkle with garlic, oregano, paprika, salt and pepper. Toss to evenly coat. Roast for 20 to 25 minutes, until crispy and golden.

Crispy potatoes on baking tray

4. Transfer to a plate and garnish with parsley. Serve immediately.

Like Marcella’s crispy potatoes recipe? Try her cinnamon pinwheel cookies (made with leftover pie dough!) or her vegan egg salad.

Stack of Guyanese roti on a plate

Want Layers of Flavour? This Flaky, Crunchy Guyanese Roti is a Meal-Time Must-Try

It’s a truth (nearly) universally acknowledged that bread on the table makes a meal more delicious, but this mouth-watering spin on a global staple is sure to elevate your table — whether it’s breakfast, lunch or dinner. While North Americans generally think of roti as an Indian food, the traditional flatbread is also a Caribbean staple. In this Guyanese-style twist on roti from Tavel Bristol-Joseph and Kevin Fink, Sonora flour (a nutrient-rich milled grain) adds tons of texture and bite to each crunchy, flaky morsel.

“Roti is an Indian flatbread that’s enjoyed around the world,” says Tavel. “In places, including the Caribbean, it’s traditionally eaten with curry or other types of stew. In this recipe, I make it with a combination of all-purpose flour and Sonora flour, a flour made from one of North America’s oldest wheat varieties.”

Related: Caribbean Recipes That Will Liven Your Dinner Table

Sonora Flour Roti

Active Time: 40 minutes
Total Time: 1 hour
Servings: 5 roti

Ingredients:
3 cups all-purpose flour
1 ¾ cups white Sonora flour
1 Tbsp baking powder
1 ½ tsp kosher salt
¼ cup plus 3 Tbsp olive oil, plus more for oiling and frying
¼ cup melted unsalted butter

Related: Can’t Find Yeast? You’ll Love These Yeast-Free Bread Recipes

Directions:
1. Mix the all-purpose flour, Sonora flour, baking powder and salt by hand in a large bowl.

2. Make a well in the centre of the mixture and pour in 3 tablespoons of the oil and 1 1/2 cups water. Mix together until fully incorporated and you can form a dough ball. Let the dough rest for 5 minutes.

3. Divide the dough into 5 equal pieces, each weighing about 120 grams. Form each piece into a ball. Lightly oil a rolling pin and a work surface. Roll each ball out into a circle about 6 to 7 inches in diameter. Combine the melted butter and the remaining 1/4 cup oil in a small bowl. Brush the rounds with the mixture.

4. One at a time, make a cut from the centre of a round out. Roll the round up like a cone. Take the tip of the cone and push down towards centre. Place on a baking sheet. Repeat with the remaining dough. Refrigerate the dough for 10 minutes or up to 12 hours.

5. Place a piece of dough on a lightly oiled cutting board and press down on it with your palm until it’s an even circle 6 to 7 inches in diameter. Heat a 9- or 10-inch skillet over medium-high heat. Add enough oil to cover the bottom. When the skillet is very hot but not smoking, add a roti. Cook until the bottom is golden brown and air pockets start to form, about 3 minutes. Flip and brown the other side. After each roti is cooked, place it in a bowl, cover with a lid and shake the bowl up and down. This creates texture in the roti. Repeat with the remaining roti, adding more oil to the skillet as necessary. Serve hot.

Cook’s Note: It’s important to shake the roti in an up-and-down motion while the roti is hot.

Want to try more takes on flatbread? This vegan za’atar manaeesh is full of flavour.

Moroccon-style stuffed artichokes

You Will *Heart* These Moroccan Stuffed Artichokes

These stuffed artichoke hearts take me back to festive Shabbat dinners and Passover seders with my family. My Moroccan mother makes this dish with frozen artichoke hearts (found at Middle Eastern grocery stores), but you can also use fresh artichokes if you’re up to the task of peeling and cutting them. If you’re short on time, skip the step of dredging and frying — both ways are classic — but I like the texture it adds. If you’re making this dish for Passover, you can swap regular flour for matzo meal. For a gluten-free option, you can also use chickpea flour.

Moroccon-style stuffed artichokes

Moroccan Stuffed Artichokes

Prep Time: 45 minutes
Cook Time: 60 minutes
Total Time: 1 hour, 45 minutes
Servings: 16 stuffed artichokes

Ingredients:

Sauce
3 Tbsp olive oil
3 cloves of garlic, crushed
1 tsp turmeric
1 lemon, halved and juiced, reserving both juice and peel
3 cups chicken broth
½ cup chopped cilantro
4 or 5 inner celery stalks, cut into 3-inch chunks (can substitute with cardoon stalks or anise)

Stuffed Artichokes

½ lb of ground beef (can substitute with chicken, turkey, lamb or a mix)
1 cup cilantro, chopped
½ tsp sea salt
¼ tsp cracked black pepper (or ground white pepper)
1 egg, beaten
1 potato, grated (with peel if it’s thin-skinned)
1 onion, grated
3 cloves of garlic, crushed
1 Tbsp ras el hanout
½ tsp turmeric
2 14-oz bags of frozen artichoke hearts (also known as artichoke bottoms), defrosted or 16 fresh artichokes (peeled and cleaned into hearts by removing leaves, fuzzy choke and stem)

Dredging (optional)
3 eggs, beaten, seasoned with sea salt
1 cup flour, seasoned with sea salt (can substitute flour with matzo meal or gluten-free chickpea flour)
Canola oil

Moroccon-style stuffed artichokes ingredients on countertop

Directions:

1. Make the sauce. You’ll need an extra-large saute pan with a lid or a tagine. Heat olive oil on medium heat, add garlic, sauteing for about 30 seconds, then add turmeric right before adding lemon juice and chicken broth. Add lemon peels and cilantro. Reduce to simmer. (Keep celery chunks aside to be added later).

Related: Traditional Jewish Comfort Food Recipes to Try

2. Make the meat filling for the artichokes. In a bowl, mix the meat with the cilantro, sea salt, black pepper, egg, potato, onion, garlic, ras el hanout and turmeric. Mound mixture into artichoke hearts.

Moroccon-style stuffed artichokes ready to stuff

3. Prepare for dredging and frying (optional). Place beaten eggs in one bowl and flour in another. Lightly cover the stuffed artichokes in flour, dusting off excess and then dip in egg mixture and set aside. When you’re done coating half of them, heat a large skillet with about an inch of canola oil on medium to medium-high. Finish coating the remainder of the stuffed artichokes and then begin frying, handling gently with a large slotted spoon. The stuffed artichokes should be golden on both sides, about one minute per side. Work in batches so you don’t overcrowd them.

Moroccon-style stuffed artichokes ready to cook

4. Place the celery chunks in the sauce pan, covering most of the bottom of the pan. Place the stuffed artichokes, meat side up, over the celery pieces and the sauce. (If your pan isn’t large enough to fit all 16 stuffed artichokes side by side, divide sauce and celery between two medium-sized pans).

5. Cover and simmer for one hour until artichokes are tender, meat is fully cooked and sauce is reduced. Serve with the sauce and enjoy with crusty bread, rice or matzah.

Moroccon-style stuffed artichokes

Like Claire’s stuffed artichokes recipe? Try her comforting mujadara or sfenj AKA Moroccan doughnuts.

Blackened trout and green beans on white plate

This Blackened Trout With Green Beans Only Takes 10 Minutes to Make (Yes, Really!)

Whether you seriously have no time to cook or you just have no desire to cook long, lengthy recipes, this is the perfect dinner for you! Blackening fish for this We Know You Have 10 Minutes recipe may seem complicated, but it is far from it. You simply combine a few spices, place them on the flesh of the fish and sear. Voila, that’s it! As the fish is cooking, you add orange juice in the pan to help poach and sweeten it. The fish isn’t actually blackening or burning, rather it is the spices that are and this technique helps enhance their flavours. Pair it with blanched green beans for a speedy side of veggies.

Blackened trout and green beans on white plate

Blackened Trout With Green Beans

Prep Time: 3 minutes
Cook Time: 7 minutes
Total Time: 10 minutes
Servings: 4

Ingredients:

1 lb French green beans
1 Tbsp paprika
1 tsp cayenne pepper (optional)
1 tsp Italian seasoning
1 tsp sea salt, divided
4 4-5 oz pieces of trout
1 Tbsp + few tsp extra-virgin olive oil, divided
¾ cup orange juice (3 oranges), divided
½ lemon squeezed
3 tsp orange zest
¼ cup fresh parsley, roughly chopped

Blackened trout and green beans ingredients on kitchen countertop

Directions:

1. Bring a large pot of water to a boil. Salt the water. As you’re waiting for the water to boil, prepare an ice bath in another big bowl.

2. Carefully drop the green beans into the boiling water and let them cook for 2 minutes, then drain and place them in the ice bath.

Related: 10-Minute Vegan Antipasto Skewers Are the Creative Plant-Based Appetizer You Need

3. While the green beans are cooling, mix the paprika, cayenne pepper, Italian seasoning and ½ tsp sea salt together in a wide dish. Place the trout flesh side down in the spices to ensure the flesh is coated.

Blackened trout seasoned on kitchen countertop

4. Place a wide pan on the stove, heat to medium-high, add 1 Tbsp oil and swirl around the pan. Place the trout flesh/spice side down.

5. Once the spices look like they’re browning, after about 2-3 minutes, add in ½ cup orange juice. Once the juice has mostly evaporated and caramelized, flip the fish over and cook for another 3-5 minutes. If your pieces are thick and aren’t cooked on the inside, place them in a 350°F oven for a few minutes.

Related: Healthy 10-Minute Meals When You Just Don’t Feel Like Cooking

6. Drain the beans again and place them in another bowl. Season with few tsp of oil, ½ tsp salt, the rest of the orange juice and lemon juice. Put the green beans on a dish with the trout and top both with orange zest and fresh parsley.

Blackened trout and green beans on plate

Like Tamara and Sarah’s 10-minute blackened trout with green beans? Try their 10-minute sauteed cauliflower and chickpeas.

Get the how-to recipe here:

Curry shrimp and rice in white bowl on top of green tea towl

This Easy Jamaican Curry Shrimp Recipe Takes Just 35 Minutes!

Jamaican curry shrimp is a fast and delicious way to spice up your lunch or dinner routine. The bright flavours of Scotch bonnet peppers, thyme and colourful bell peppers can make even the coldest winter days feel a bit less gloomy. This recipe includes some unexpected additions like lime juice and ketchup that add a delicious tang to the curry shrimp. Ketchup is often used in Caribbean kitchens and is perfect when you need a bit of tang and sweetness or if you’ve run out of tomatoes like me. Serve this up with a bowl of rice or fresh paratha and enjoy.

Curry shrimp and rice in white bowl on top of green tea towl

Jamaican Curry Shrimp

Prep Time: 15 to 20 minutes
Cook Time: 20 minutes
Total Time: 35 to 40 minutes

Ingredients:

500 grams shrimp (peeled and deveined)
2 bell peppers (green and red)
½ onion
1 Tbsp grated ginger
3 cloves garlic
2 sprigs green onion
1 Scotch bonnet pepper
3 ½ Tbsp Jamaican curry powder, divided
3 sprigs thyme
½ cup coconut milk
½ vegetable bouillon cube (optional))
2 Tbsp ketchup
1 lime
Salt to taste
1 tsp cornstarch (optional)

Curry shrimp ingredients on kitchen countertop

Directions:

1. Place cleaned, deveined and peeled shrimp in a bowl.

2. Cut the bell pepper and onion into thin slices and set aside. Then grate the ginger, mince the garlic and finely chop the green onions and Scotch bonnet pepper.

Curry shrimp ingredients on kitchen countertop

3. Season the shrimp with 2 Tbsp of Jamaican curry powder and half of the ginger, garlic and green onions. Feel free to add some of your favourite spice blends as well (I have a Caribbean all-purpose seasoning mix that I sometimes use or even some Cajun spice mix — it’s not traditional, but adds a nice flavour).

Raw curry shrimp in glass bowl

4. In a hot pan, sautee the onions then add the remaining Jamaican curry powder with a bit of oil so that it does not stick or burn. Cook the curry for just a few minutes. Then add the remaining garlic and ginger, along with the thyme and Scotch bonnet pepper — stir well.

5. Next add the coconut milk and bring to a simmer, add water as necessary then add the vegetable bouillon and ketchup and stir.

Related: Slow Cooker Curry Recipes That Deliver All the Comfort

6. Finally add the shrimp and a squeeze of lime (taste and adjust salt and lime as needed). The shrimp should cook pretty fast so be sure to keep an eye on your curry and remove pan from the heat as soon as the shrimp is cooked to prevent it from overcooking. If you’d like a thicker curry gravy, mix a tsp of cornstarch with water and pour into curry before it’s finished cooking to thicken up your curry shrimp.

7. Serve with a lime wedge and rice or paratha and enjoy!

Like Eden’s Jamaican curry shrimp? Try her vegan jerky or her quick and tasty guava tarts.

Several bao buns in steamer basket

Make These Soft and Fluffy BBQ Pork Bao Buns for Lunar New Year

Growing up, my dad made a big batch of baos once a year. He filled them with the traditional Vietnamese bao filling of ground pork, egg and Chinese sausage. My other memory of baos are enjoying them at Chinese restaurants on weekend mornings, the soft and pillowy outside, filled with a sweet and saucy pork filling — they’re seriously delicious! These BBQ pork bao buns are super easy and fun to make and all the reason you need to pick up that steamer basket you’ve been eyeing. Stuff them with your favourite fillings like ground chicken, beef and even tofu! Make a big batch, your future self will thank you.

bao buns in steamer basket

BBQ Pork Bao Buns

Prep Time: 30 minutes
Rest Time: 30 minutes
Cook Time: 14 minutes
Total Time: 1 hour, 14 minutes
Servings: 12 bao buns

Ingredients:

2 ¼ cups all-purpose flour
¼ cup cornstarch
3 Tbsp sugar
2 tsp instant yeast
½ tsp salt
1 Tbsp neutral oil
150 ml + more warm water
1 ½ cups store-bought BBQ pork, diced
3-4 Tbsp store-bought Char Siu sauce (Chinese BBQ Sauce)
2 Tbsp sliced scallions (about 2 stalks)
2 Tbsp vinegar

Equipment:

Kitchen Bamboo Steamer, Amazon, $59.

Bao bun ingredients

Directions:

1. In the bowl of a stand mixer with the dough attachment, add the flour, cornstarch, sugar, yeast, salt, oil and water. Mix on medium speed until the dough is smooth and forms one ball, about 5-8 minutes.

Roll of bao bun dough

2. Remove and place the dough on the counter and cover with the bowl for 5 minutes to rest. Cut 12 parchment paper square at 3 x 3-inches. Set on a baking sheet.

3. Dice the BBQ pork into ¼-inch bits. Place in a bowl and toss with the Char Siu sauce (just enough to coat the pork) and sliced scallions.

Bao bun filling in white bowl

4. Divide the dough into 12 equal portions and roll each piece of dough against a non-floured surface to create smooth round dough balls. Starting with one ball, keeping the rest covered, roll into roughly a 4-5-inch round.

Related: Our Most Popular Dinner Recipes That’ll Stand the Test of Time

5. Hold the dough piece in your hand, add a heaping Tbsp of the pork mixture into the centre. Start by folding the dough onto itself and pinching the dough together. Work in a circular motion, all the way around. Close the bao by gathering and pinching the dough together at the top. Place on the parchment paper square. Repeat with the rest of the dough balls.

bao bun filling inside bao bun dough

Person holding bao bun with three bao buns in the background

6. Place a damp towel over top of the bao buns and place in a warm area to proof until doubled in size, about 20-30 minutes.

Uncooked bao buns on baking tray

7. In the meantime, fill a large pot with 1 inch of water and the vinegar and place the steam basket overtop. About 5 minutes before the baos are ready, bring the water to a boil on high.

8. Once the baos have doubled in size, place in the steam basket about 1 inch apart. Cover with the lid and lower to a medium heat. Let steam for about 14 minutes. If you’re unable to fit all 12 baos in the steamer, place a piece of plastic overtop of the remaining and refrigerate to prevent the dough from further proofing.

Bao buns in steamer basket

Like Sabrina’s bao buns? Try her coconut buns or caramel apple cheesecake fried wontons.

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Spicy sautéed chickpeas on white plate

You Can Whip up This Spicy Sauteed Cauliflower and Chickpeas Recipe in Just 10 Minutes!

Who says simple meals can’t still be fancy? This quick We Know You Have 10 Minutes recipe is plate-lickingly good. In our opinion, you can never go wrong combining chickpeas and cauliflower, especially when they’re sauteed and caramelized with a splash of balsamic vinegar. A pro-tip: to get the cauliflower to cook quickly, cut into very, very small florets. The lemony yogurt is really the star of the dish. It’s tart and acidic flavours amplify the subtle sweetness and earthiness of the other ingredients and honestly, we could just eat the yogurt alone, it’s so, so good. You can use any plain yogurt, but if you want to really explode the flavour of this dish, choose a thick Greek variety. Then top with mint to add a bit of freshness. It’s shocking a dish that tastes this good only takes 10 minutes to make!

Spicy sautéed chickpeas on white plate

Spicy Sauteed Cauliflower and Chickpeas

Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 2 to 4

Ingredients:

Chickpea Cauliflower Saute
2 Tbsp extra virgin olive oil
½ tsp granulated garlic powder
½ to 1 tsp red pepper flakes (depending on spice preference)
1 can chickpeas, drained and rinsed
1 small or ½ large cauliflower (about 4 cups), chopped into very small florets
2 tsp balsamic vinegar
½ tsp sea salt
Pinch of pepper

Lemony Yogurt
½ cup plain, unsweetened yogurt (dairy or non-dairy)
¼ lemon, squeezed
Splash of extra virgin olive oil
¼ tsp sea salt
Pinch of pepper

Toppings
Few mint leaves
Squeeze of lemon

Ingredients for spicy sautéed chickpeas on countertop

Directions:

1. Place a large, wide skillet over medium-high heat. Add in the oil, swirl around the pan to coat the bottom, then toss in the granulated garlic powder and red pepper flakes. Saute for 30 seconds until fragrant.

2. Add in the chickpeas and cauliflower. Shake the pan so they’re coated in the oil. Pour in the balsamic vinegar, sea salt and pepper. If the pan seems too dry, add in another Tbsp of oil. Toss well to coat.

Related: Healthy 10-Minute Meals When You Just Don’t Feel Like Cooking

3. Leave the chickpeas and cauliflower undisturbed and let everything saute for 3-5 minutes. Seriously — no stirring — let them do their thing! After 3-5 minutes, toss and saute for another 3 minutes until the chickpeas and cauliflower are slightly browned.

Spicy sautéed chickpeas in frying pan

4. If the cauliflower still seems too hard and hasn’t quite cooked yet, add about ⅓ to ½ cup water and cover to soften the cauliflower. This will take about 5-ish minutes.

5. While the chickpeas and cauliflower are cooking, combine the yogurt, lemon, oil and salt and pepper, then spread it on the bottom of a platter or plate.

Three white plates next to a pan full of spicy sautéed chickpeas

6. Place the chickpeas and cauliflower on top of the lemony yogurt, squeeze a bit of lemon and add fresh mint leaves over to garnish.

Spicy sautéed chickpeas on three white plates

Like Tamara and Sarah’s spicy sauteed cauliflower and chickpeas recipe? Try their 10-minute vegan antipasto skewers or their 5-ingredient slow cooker beef Bolognese.

Get the how-to recipe here:


 

Glazed salmon on top of bed of asparagus

This 20-Minute Pomegranate Molasses Glazed Salmon is the Perfect Weeknight Meal

You have probably heard of honey glazed salmon… but have you heard of pomegranate glazed salmon? Pomegranate molasses is an ingredient commonly used in Middle Eastern cuisine and has both sweetness and tanginess that adds so much depth and flavour to any dish. It is the star ingredient in this glaze, along with garlic, honey and chilli flakes for some heat. You can typically find pomegranate molasses in the international aisle at your local grocery store, but if you can’t find it, you can make your own at home. Simply mix together pomegranate juice, a bit of lemon juice and sugar (to your preference) and reduce it down until it looks like a thick glaze.

Glazed salmon on top of bed of asparagus

Pomegranate Molasses Glazed Salmon

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

Salmon
½ kg salmon fillet (or 4 pieces)
Salt and pepper to taste
1 ½ Tbsp olive oil (or any vegetable oil)

Glaze
2 large garlic cloves, crushed
2 ½ Tbsp pomegranate molasses
2 ½ Tbsp honey
½ tsp salt
½ tsp chilli flakes (more or less per preference)
Squeeze of lemon juice
Spring onions for garnish

Glazed salmon ingredients on table

Directions:

1. Season the salmon fillets with salt and pepper on both sides.

Four raw salmon filets on white plate

2. Heat up a cast iron or non-stick skillet on medium high and add the olive oil. Wait until pan is hot, then lay the salmon skin side down and cook for 3-4 minutes. Make sure you don’t crowd your pan.

Four salmon filets cooking in pan

3. Flip the salmon to sear on the other side for 2 minutes until golden. Remove and set aside.

Two salmon filets cooking in pan

4. Decrease the heat to low and add in the crushed garlic. Cook for 30 seconds until fragrant.

5. Add the pomegranate molasses, honey, salt, and chilli flakes and stir for a minute. Add the squeeze of lemon.

6. Place the salmon back into the pan and cook for 5 more minutes or until cooked through (depending on thickness of the salmon).

Related: Easy Grilled Salmon Recipes You’ll Love

7. Plate the salmon (recommended on a bed of roasted vegetables) and spoon the glaze on top. The glaze thickens when it cools down, therefore it is recommended to serve immediately. If it does cool down, you can heat it back up and add a splash of water to loosen it.

8. Garnish with spring onions and additional chilli flakes.

Like Amina’s glazed salmon recipe? Try her curried Brussels sprouts or roasted cauliflower with tahini.

Plate of healthy fried chicken

This Healthy Sriracha-Honey Oven-Fried Chicken is Simply Delish

For all the fried chicken lovers out there who are looking for a much healthier way to enjoy delicious chicken — this paleo Sriracha-honey oven-fried chicken is right up your alley. It’s spicy, sweet and savoury, extremely flavourful and there’s no deep frying or oil required.

Plate of healthy fried chicken

Healthy Sriracha-Honey Oven-Fried Chicken

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Serving: 4

Ingredients:

2 cups almond flour
1 tsp flaky sea salt
½ tsp black pepper
2 eggs
1 lb chicken breasts or thighs (4-5 pieces)
⅓ cup Sriracha hot sauce
⅓ cup pure honey
1 tsp garlic powder
Fresh chives or parsley, for topping

Ingredients for healthy fried chicken on countertop

Directions:

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.

2. In a large bowl, combine almond flour, salt and pepper. In a smaller bowl, whisk eggs.

Related: Our Best Budget-Friendly Chicken Recipes to Have on Rotation

3. Dip each chicken breast in the whisked eggs, then coat with almond flour mixture and place on the lined baking sheet. Store any leftover almond flour mixture in an airtight container and place in the refrigerator. This can be reused within 3 days.

Healthy fried chicken in batter on baking pan

4. Transfer the chicken to the oven and bake for 20-25 minutes.

5. In the meantime, combine Sriracha hot sauce, honey and garlic powder in a small saucepan over medium-high heat until the honey is melted and mixture is smooth. Turn off the heat and set the sauce aside.

Sauce for healthy fried chicken in pot

6. When ready, take the chicken out of the oven, then turn the oven settings to broil. Using a pastry brush, brush the Sriracha-honey sauce on the surface of the chicken until coated. Place the chicken back in the oven and broil for 3-5 minutes.

Pan full of healthy fried chicken

7. When ready, top with fresh chives or herb of choice. Serve immediately.

Like Valerie’s healthy Sriracha-honey chicken? Try her low-carb mint lamb burgers or her low-sugar persimmon creme brulee.

Bulgur salad in white bowl

This Middle Eastern Bulgur, Pomegranate and Almond Salad is Full of Whole Grains

Bulgur wheat is one of the most underrated grains, but it’s oh-so versatile and packed with fibre. It’s a common Middle Eastern staple and comes in various sizes — from very fine (which is used for tabbouli) to coarse grind (which has a similar cook time to rice). If you’re looking for a creative way to give bulgur a try, this winter salad is the perfect recipe. It’s crunchy and nutty, with hints of sweetness and tartness from the pomegranate and lemon juice; and the parsley and green onion add freshness. It’s the ultimate balance of flavours and ready within minutes.

Bulgur salad in white bowl

Middle Eastern Bulgur, Pomegranate and Almond Salad

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 to 4

Ingredients:

Bulgur
¾ cup coarse bulgur wheat (makes 2 cups cooked)
2 Tbsp olive oil
1 ¼ cups water
½ tsp salt
¼ tsp black pepper

Salad
1 cup pomegranate seeds (roughly half a large pomegranate)
¾ cup slivered almonds (or whole or blanched almonds)
1 Tbsp olive oil
1 cup chopped parsley
¾ cup chopped green onions
½ cup crumbled feta (optional)

Dressing
3 Tbsp olive oil
⅓ cup pomegranate juice
Juice of 1 lemon (roughly ¼ cup)
¼ tsp salt
¼ tsp black pepper

Bulgur salad ingredients on kitchen counter

Directions:

1. Wash and drain the bulgur. In a pot on medium heat, add the olive oil and washed bulgur. Saute for a few minutes to toast the bulgur.

Related: Fantastic Warm Salad Ideas to Enjoy Right Now

2. Add the water, salt and pepper and bring to a boil. As soon as it starts to boil, cover and turn heat to low and cook for 20 minutes. Fluff with a fork when it is ready.

Bulgur cooking in pot

3. Meanwhile, deseed the pomegranate. You can do this by using your fingers or tapping the back of half the pomegranate with a wooden spoon to release the seeds.

Pomegranate seeds in bowl

4. In a pan on medium heat, toast the almonds in the olive oil for 5 minutes, stirring continuously until they turn golden brown. Remove immediately off the heat.|

Almonds roasting in pan

5. Chop the parsley and green onions.

6. Mix all the salad dressing ingredients together in a jar and shake well.

Salad dressing in jar

7. Assemble the salad by mixing all the ingredients except for the toasted almonds and chill in the fridge for at least 30 minutes. (You can also eat this salad warm!). Before serving, add the toasted almonds, mix well and enjoy.

Bulgur salad in white bowl

Like Amina’s bulgur, pomegranate and almond salad? Try her roasted cauliflower with tahini and curried Brussels sprouts.