Cabbage and Sausage Skillet

Ingredients

• 1 (12 ounce) package of smoked sausage
• 1 tablespoon butter
• 2 cloves of garlic, crushed
• 4 cups cabbage, chopped into bite size pieces
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Heat a 12-inch skillet over medium heat. Spray with cooking spray or add 1 teaspoon of olive oil.
2. Brown the sliced smoked sausage until lightly crisp.
3. Remove sausage from skillet and set aside.
4. Add butter, garlic, chopped cabbage, and spices and stir well.
5. Fry cabbage to your desired tenderness. If you would like more crunch this will take 3-4 minutes. If you like your cabbage very tender it will cook closer to 10 minutes.
6. When the cabbage reaches your desired texture, add the cooked sausage and stir until heated through.

Harissa Portabello Tacos

Ingredients

• 1 pound (450g) portobello mushrooms
• 1/4 cup (60g) spicy harissa, or use a mild harissa
• 3 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 6 collard green leaves

Guacamole

• 2 medium ripe avocados
• 2 tablespoons chopped tomatoes
• 2 tablespoons chopped red onion
• 1 1/2 to 2 tablespoons lemon or lime juice
• pinch of salt
• 1 tablespoon chopped cilantro

Optional Toppings

• cashew cream
• chopped tomatoes
• chopped cilantro

Instructions

1. Remove the stem of the portobellos. Rinse mushrooms and pat dry.
2. Mix harissa, 1 1/2 tablespoons olive oil, cumin, and onion powder in a bowl. Brush each mushroom with the harissa mixture, making sure to cover the edges of the mushroom as well. Let mushroom marinade for 15 minutes.
3. While the mushrooms are marinating, prepare guacamole. Halve and pit the avocados and scoop out the flesh. Mash avocados and mix in chopped tomatoes, red onion, lemon (or lime) juice, salt, and cilantro. Set aside.
4. Rinse collard greens. Chop off the tough stems and set aside.
5. When the mushrooms are done marinating, heat 1 1/2 tablespoons of olive oil in a skillet or sauté pan over medium-high heat. Place the portobello mushrooms in the pan and cook for 3 minutes. Flip over and cook for another 2 to 3 minutes. Each side should be browned.
6. Turn off the heat and let the mushrooms rest for 2 to 3 minutes before slicing.
7. Take a collard green leaf and fill it with a few slices of portobello. Add guacamole, chopped tomatoes, cashew cream, and cilantro to your liking.

Verdict - TASTY!!! I also used chicken in this recipe (separate from the mushrooms) and it was phenomenal. My only addition would be salt, this needed salting.

Chahan (Pork Fried Rice)

 Ingredients

• 1/2 head of medium cauliflower
• 2 large eggs
• 2 cloves garlic chopped
• 100 g pork belly
• 2 mini green capsicums
• 2 spring onions
• 1 tablespoon soy sauce or tamari
• 1 tsp black sesame seeds
• 1 tsp pickled ginger

Instructions

Prepare the caulirice

1. Chop the cauliflower into florets.
2. Place in a food processor and pulse until it forms rice sized granules. Don’t go too far or you’ll end up with cauliflower mash instead!
3. Heat some oil in a frying pan (or wok) add the cauliflower and saute over a medium heat for about 5 minutes, until cooked. Remove from pan and set aside.

Prepare the fried rice

1. Next, prepare your omelette by beating the eggs and adding to your frying pan. Swirl the mixture around to create a thin omelette. When cooked through, flip and cook an additional minute. Remove from pan and set aside.
2. Add your garlic to the frying pan and once fragrant, add the pork belly. While it’s cooking, slice your omelette into small cubes.
3. Once the pork belly is cooked through, add the capsicum, half the spring onion and cook for an additional minute.
4. Next, add the cauliflower and egg back into the pan. Add in the soy sauce and stir thoroughly.
5. Cook over a high heat, until well combined and serve steaming hot.
6. Garnish with the remaining spring onions, sesame seeds and pickled ginger. Enjoy!

"Quick" Butter Chicken

 Ingredients:

• 1.5 lbs chicken breast cubed
• 2 tablespoons garam masala
• 3 teaspoons fresh ginger grated
• 3 teaspoons minced garlic
• 4 oz whole milk plain Greek yogurt
• 1 tablespoon coconut oil

Sauce:

• 2 tablespoons ghee or butter
• 1 onion
• 2 teaspoons fresh ginger grated
• 2 teaspoons minced garlic
• 
  
• 14.5 oz can crushed tomatoes
• 1 tablespoon ground coriander
• ½ tablespoon garam masala
• 2 teaspoons cumin
• 1 teaspoon chili powder
• ½ cup heavy cream
• Salt to taste

Optional for serving:

• minced cilantro
• cauliflower rice
• sliced fresh jalapeños

Instructions

1. Cut chicken into 2-inch pieces and place in a large bowl with 2 tablespoons garam masala, 1 teaspoon grated ginger, and 1 teaspoon minced garlic. Add in the yogurt, stir to combine. Transfer to the refrigerator and chill at least 30 minutes.
2. For the sauce, place the onion, ginger, garlic, crushed tomatoes and spices in a blender, and blend until smooth. Set aside.
3. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Place the chicken along with the marinade in the skillet, browning 3 to 4 minutes per side. Once browned, pour in the sauce cook and 5 to 6 minutes longer.
4. Stir in the heavy cream and ghee, continue to cook another minute. Taste for salt and add additional if needed. Top with cilantro and serve with cauliflower rice if desired.

Creamy Tuscan Chicken

 INGREDIENTS

• 1½ pounds boneless skinless chicken breasts thinly sliced
• 2 Tablespoons olive oil
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon italian seasoning
• 1/2 cup parmesan cheese
• 1 cup spinach chopped
• 1/2 cup sun dried tomatoes

INSTRUCTIONS

1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
2. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.

Verdict - not bad. I need to play with this a bit. It was wet and even though I used dried sun dried tomatoes, they released a ton of grease in the recipe (as they do). I opted for plant cream instead of heavy cream because we're lactose intolerant and it was a good sub, but the sauce never really thickened and just got greasy because of the tomatoes. Not bad overall but I did triple the spinach (probably contributed to the wetness). I may play around and try pounded chicken breasts instead of strips.