Pork Green Beans and Oyster Stir Fry
Tuesday, 04 October 2016
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
servings |
Ingredients
- 1 tbsp lime juice
- 1 tbsp chilli bean paste or chilli sauce
- 75 ml oyster sauce
- 1 tsp soy sauce
- 2 tbsp vegetable oil
- 400 g pork
- fillet cut into thin slices
- 2 garlic clove chopped
- 1 red onion cut into chunky pieces
- 140 g green bean halved
Ingredients
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Instructions
- In a small bowl, mix together the lime juice, chilli bean paste, oyster sauce and half the soy sauce. Set aside. Heat a large wok with 1 tbsp of the oil. Season the pork and toss with the remaining soy sauce. Sear the meat quickly, then remove from the pan.
- Add the remaining oil and stir-fry the garlic, onion and beans for 2 mins. Return the meat to the pan with the sauce and stir-fry for another 3 mins, until the sauce has thickened.
Recipe Notes
233 Calories
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Callalloo Soup-Soup
Tuesday, 27 September 2016
This soup is so nive we had to put the word soup in twice. Healthy and with a hint of spice, a great change from the everyday. If you’re missing one of the main ingredients just substitute with a similar vegetable (example, can’t find okra, use another dark green, like broccoli, bok choy, or whatever you’d like)
| Prep Time | 25 minutes |
| Cook Time | 30 minutes |
| Servings |
servings |
Ingredients
- 2 tsp vegetable oil
- 1 1/2 cups onion chopped
- 3 cloves garlic pressed
- 2 tsp grated fresh ginger root
- 1/4 tsp ground allspice
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 1/2 tsp ground dried thyme
- 5 cups vegetable stock
- 2 cups sweet potatoes diced peeled
- 3 cups kale chopped
- 1 cup frozen sliced okra
- 1 cup coconut milk
- 1 cup diced tomato
- 1 cup canned black-eyed peas rinsed and drained
- 2 tbsp lime juice or to taste
Ingredients
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Instructions
- Heat the vegetable oil in a large pot over medium heat. Stir in the onion, garlic, and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle in the allspice, turmeric, coriander, and thyme; cook 1 minute longer.
- Pour in the vegetable stock and sweet potatoes and bring to a boil; reduce heat to medium-low; cover and simmer 5 minutes. Add the kale and okra; simmer 5 minutes. Stir in the coconut milk, tomato, black-eye peas, and lime juice. Simmer about 5 minutes longer until the vegetables are tender.
Recipe Notes
245 Calories
This soup stores well and can be frozen and reheated well so make a big batch and save some for later!
Grilled Fish Tacos with Chipotle/Lime Dressing
Wednesday, 31 August 2016
Grilled Fish Tacos taste as good as fried and this recipe has been a hit since we introduced it. Though this may seem like a lot of ingredients many of them are used in both the marinade and the dressing making double use and once you have this once, we're sure you'll keep coming back to it.
| Prep Time | 35 minutes |
| Cook Time | 9 minutes |
| Passive Time | 6 hours |
| Servings |
Servings |
Ingredients
Marinade
- 1/4 cup olive oil extra virgin
- 2 tbsp white vinegar
- 2 tbsp lime juice (ideally fresh)
- 2 tsp lime zest
- 1 1/2 tsp honey
- 2 garlic cloves, minced
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1 tsp seafood seasoning (such as "Old Bay")
- 1 tsp hot pepper sauce
- 1/2 tsp black ground pepper
- 1 pound tilapia fillets, cut into chunks
Dressing
- 1 container light cream cheese (8 ounces)
- 1/2 cup adobo sauce from chipotle peppers
- 2 tbsp fresh lime juice
- 2 tsp lime zest
- 1/4 tsp cumin
- 1/4 tsp chili powder
- salt and pepper to taste
Ingredients
Marinade
Dressing
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Instructions
- To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
- o make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
- Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
- Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
- Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.
Recipe Notes
416 Cakories
Salmon Mango Tango
Wednesday, 31 August 2016
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Passive Time | 15 minutes |
| Servings |
Servings |
Ingredients
- 1 mango peeled, seeded and diced
- 2 tbsp lime juice
- 2 tbsp red bell pepper and ancho chili jam
- 2 tbsp fresh cilantro chopped
- 2 fillets salmon skin removed
- sea salt to taste
- 2 tsp vegetable oil
Ingredients
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Instructions
- Stir mango, lime juice, pepper jam, and cilantro together in a bowl. Cover the bowl and refrigerate for relish flavors to combine, about 30 minutes.
- Season salmon fillets with sea salt.
- Heat oil in a large non-stick skillet over medium-high heat until oil begins to smoke. Place salmon, flesh-side down, in the hot skillet and cook until edges are just starting to cook through, about 2 minutes. Flip fillets, remove skillet from heat, and let fillets sit in the hot pan until cooked through, 2 to 3 minutes more. Transfer to a plate and top with chilled mango relish.
Recipe Notes
307 calories
