1poundskinless, boneless chicken breast meat - cubed 1teaspoonsalt 1onion, chopped 2carrots, sliced 2stalkscelery, sliced 2clovesgarlic, chopped 1tablespoonminced fresh ginger root ¾teaspoonground cumin ½teaspoonpaprika ½teaspoondried oregano ¼teaspoonground cayenne pepper ¼teaspoonground tur...
Jump to recipe Yields: 4 Prep Time: 25 mins Cook Time: 45 mins Total Time: 1 hr 10 mins Cal/Serv: 390 Ingredients 2 Tbsp. olive oil 1 red onion, finely sliced 400 g floury potatoes, peeled and cut into 2cm chunks 1 small aubergine, cut into 2cm chunks 2 garlic clove...
Double the recipe and make this quinoa salad the Main dish around your dinner table. Toss in grilled chicken, fish, or uncured meat. Pair with soft boiled eggs orhard boiled eggs. Or keep as is, hearty and plant based! The surprising thing is, this salad took little effort. And if you...
So, I came home, searched for a recipe, and you totally delivered (as usual). This was the perfect pairing with my lemon roast chicken, and it got me out of my roast chicken/starch side/veg side rut. . . I got 2 thumbs up from my 4-year-old son, my 2-year old gobbled it ...
Most Moroccan dishes calls for a whole cabinet of spices. Since we are traveling we don’t carry many spices with us and have therefore stripped it down to the most important ones. The key ingredient in this salad is mint. Together with cilantro and lemon it gives the quinoa its fresh ta...
Laters, I am off for a quick sojourn to Morocco… I wish! At least my tastebuds are though. After the indulgence of Duncan’s famouschocolate and orange twistsand 6-stage testing for another sweet recipe (coming soon), I thought it is time to do something healthy again. ...