August 17, 2024 / Lyn Jones / 0 Comments
Ingredients
1 x 567g peeled butternut pumpkin
2 tsp ancho chili powder, divided
½ teaspoon salt
1 x 425g can black beans or pinto beans, rinsed
2 spring onions, sliced
3 Tabs lime juice, divided
2 Tabs grapeseed oil, divided
½ tsp ground cumin
3c chopped romaine lettuce
8 tostada shells (fried corn tortillas)
½ cup crumbled feta cheese
¼ cup toasted unsalted pepitas
2 medium bowls
Step 1
Bring about 1 ” of water to a boil in a large saucepan fitted with a steamer basket. Add squash, cover and steam until very tender, about 15 minutes. Drain and return to the pan. Add 1.5 tsp chili powder & salt. Mash until mostly smooth; cover to keep warm.
Step 2
Meanwhile, combine beans, spring onions, 2T lime juice, 1 Tab oil, cumin & the remaining 1/2 tsp chili powder in a medium bowl. Toss lettuce with the remaining 1 tablespoon each lime juice and oil in another bowl.
Step 3
Spread about 1/4 cup pumpkin on each tostada. Top each with about 3Ts of the bean mixture, 1/4 cup lettuce and 1T cheese. Sprinkle with pepitas.
COMMENTS: This was amazing – my husband and I absolutely loved it and were amazed at how filling it was! This was excellent! Very flavourful!
July 1, 2024 / Lyn Jones / 0 Comments
A nutritious dish that’s lovely and warming, easily made in a half an hour. It’s the perfect choice for a weeknight pot-to-plate quick fix. Serves 4
2 cups dry red lentils
3 brown or red onions, halved and thinly sliced
3 Tab coconut oil
3 garlic cloves, minced
2 Tab fresh ginger, finely chopped
1 Tab curry powder of your choice
1 tsp ground turmeric
1 litre chicken stock
1 can coconut milk
3 Tab chopped fresh coriander reserve 1 tbsp for garnish
sea salt & pepper to taste
sour cream or yoghurt with coriander for garnish
1. Fry the onions in 1 Tab coconut oil, over a moderate heat until softened and translucent, approximately 6 to 7 minutes. Add curry powder & turmeric and cook, stirring constantly, until fragrant, about a further 1 minute. Stir in remaining 2 Tab coconut oil and cook, stirring occasionally. Add the garlic & ginger stirring, for 1 minute. Transfer to saucepan.
2. Add the chicken stock, coconut milk, red lentils and 2 Tab fresh coriander to the saucepan and bring to a simmer. Cook over mod low heat, stirring occasionally, until lentils are tender – about 20-25 minutes. (it may be necessary to add a little water as you go as it will thicken a bit)’
3. When ready, season with salt & pepper and garnish with remaining fresh coriander and a swirl of sour cream or yoghurt. Serve alongside some toasted rotis for dipping or if you wish, some fragrant jasmine rice.
NOTES:
For a bit of a punch and additional heat, sprinkle with some finely chopped red chillies