Spinach & Prosciutto Stuffed Twice-Baked Sweet Potatoes

Original Source: A Gilt Nutmeg

Makes: Serves 4

Ingredients:

• 2 large sweet potatoes 
• 2 tablespoons butter
• 1 Shallot
• 3 slices of prosciutto
• 1 bag of fresh baby spinach
• 70g (¼ cup) plain Greek yogurt
• 2 tablespoons ricotta
• 25g (¼ cup) shredded Gruyere

Methods:

1. Bake the sweet potatoes in a 180°C oven for 1 hour or until soft when poked with a fork.  When the potatoes are done, set them aside to cool for 10 minutes or so before slicing in half, lengthwise. 
2. Lay the three slices of prosciutto on a baking sheet covered in aluminium foil.  Bake for 5 minutes, flip the prosciutto slices and bake for 5 minutes longer. 
3. In the meantime, melt the butter in a large pan and saute the shallot until soft.  When the shallots are soft, turn the heat off under then pan and dump the bag of spinach into the pan, stirring slowly as the spinach leaves wilt.  
4. Once the potatoes have cooled a bit, slice them in half length wise and gently scoop out the insides of the potato, leaving some potato in the skin, to keep the skin sturdy.  Brush the skins with some olive oil and put them in the oven for 10 minutes. 
5. While those are baking, in a large bowl, mix together the insides of the sweet potatoes, the yogurt, ricotta, spinach-shallot mixture and then rip the prosciutto into small pieces into the bowl and mix until well combined. 
6. Take the potato skins out of the oven, divide the filling from the bowl evenly into the skins, then sprinkle the cheese over the tops of the filling and bake for another 10 minutes until the filling is heated and the cheese melted. 

Spiced Chickpea Smothered Sweet Potato

Original Source: Good Life Eats

Makes: 2 Servings

Ingredients:

• 2 medium sweet potatoes
• 1 tbsp olive oil
• 2 medium shallots
• 1 tablespoon cumin seeds
• 2 teaspoons coriander seeds
• 2 whole cloves
• ½ teaspoon red pepper flakes
• 1 tablespoons smoked paprika
• ½ teaspoons salt
• 1 cup stewed tomatoes
• 2 tablespoons tomato paste
• ½-1 cup vegetable broth
• 2 cups chickpeas

Methods:

1. Preheat oven to 200˚C. Scrub sweet potatoes with running running, pat dry, and pierce several times with a fork. Place on a baking sheet and bake for 45 minutes to an hour.
2. Add cumin and coriander seeds to a small dry pan. Over medium-low heat, lightly toast until fragrant, 3-4 minutes. Place in a mortar along with cloves and grind until large pieces are broken down. Combine with red pepper flakes, paprika, and salt; set aside.
3. In a medium pot, heat olive oil over medium heat. Mince shallot and add to pan, sautéing for translucent, 4-5 minutes. Stir in spices and cook for 1 minute more. Add stewed tomatoes, tomato paste, and 1/2 cup vegetable broth. Bring to a boil, reduce to a simmer and add chickpeas. Continue to simmer for at least 15 minutes or until sweet potatoes are done. Add more vegetable broth if desired.
4. To serve, place a slit in the top of the sweet potato and gently squeeze open. Remove part of the insides of the sweet potato reserving for a separate use or stir into chickpeas. Ladle chickpea mixture over sweet potato and serve with a sprinkle of cilantro.

Southwest Loaded Baked Potato Skins

Original Source: Food Wanderings in Asia

Makes: 12 Skins

Ingredients:

• 6 medium potatoes
• 330 g lean beef mince
• 1 medium onion - finely chopped
• 3 cloves garlic - minced
• 125g (¾ cup) frozen corn
• 150g (¾ cup) black beans
• 1 large tomato - seeded
• 2 tbsp cilantro
• 1 tsp chilli powder
• ½ tsp paprika
• ¼ tsp cumin 
• sprinkle of cayenne
• salt and pepper to taste
• olive oil
• ¾ cup grated cheese

Methods:

1. Mix the chilli powder, paprika, cayenne and cumin in a small bowl. 
2. Heat a little bit of oil on a pan over medium heat. Brown the meat in the pan. Drain some of the fat and drippings from the meat in the pan. 
3. Add the onions and garlic. Cook until the onions are translucent. 
4. Add the tomatoes and cook for 1-2 minutes, then add the black beans, corn, spices, and cilantro. Gently stir to mix everything together. Season with salt and pepper. Cook for 5-7 minutes. Set aside.
5. Preheat oven to 200°C. Cover a baking sheet with foil. Lightly brush the foil with oil.
6. Wash and dry the potatoes. Using a fork, pierce the potato several times. Rub the potatoes with oil. Arrange on a baking sheet and bake for 50 mins. until they are tender and the skins are crisp. Let them cool for a few minutes. 
7. Slice the potatoes lengthwise in half. Scoop out the insides and save for another time. Brush the skins and the insides lightly with oil. 
8. Flip the potatoes so that the skins face upwards. Bake for 10 minutes. Flip the potatoes over and bake for another 5-7 minutes until the edges get crisp with a nice brown colour.
9. Take them out and immediately fill the potato skins with the meat filling. Sprinkle grated cheese on top and put them back in the oven just long enough to melt the cheese. 

Cauliflower Pizza Bites

Original Source: DAMY Health

Makes: 24 Bites

Ingredients:

• One head of Cauliflower - Riced in a food processor
• 1 tsp Oregano
• 2 tsp Cilantro
• ¼ tsp Garlic Powder
• 2 tbsp Coconut Oil
• 1 tbsp Tabasco
• 1 Flax Egg (1 Tbsp Ground Flax and 3 Tbsp Warm Water)
• 125g (½ cup) Firm Tofu
• 120g (½ cup) Chickpeas - Cooked and Drained

Methods:

1. Pre-heat your oven to 230°C (450°F) and oil the mini-muffin tin.
2. Make your flax egg – Place ground flax and 3 tbsp of water in a small bowl – set aside to let thicken.
3. In a hot frying pan stir-fry the cauliflower until the cauliflower is slightly translucent (about 6-8 minutes). Place in a bowl and let cool.
4. Place all other ingredients into your food processor and blend until smooth.
5. In a bowl combine both the “cauliflower rice” and blended ingredients. Mix completely.
6. Evenly spoon mixture into your muffin tin molds. Press pizza dough down evenly and firmly (The pressing down firmly is very important to make sure these stick together).
7. Place in your oven and bake for 30-35 minutes.
8. Remove the pizza bites from the oven and let set until cool (This is also very important – let these pizza bites set in their pan for 5 – 10 minutes before removing – If you take them out while they are too hot they will break).

Creamed Avocado and Lime Chilled Pasta

Original Source: Noriko Burky

Makes: 1 Serving

Ingredients:

• 120g (1½ cups) dry shell pasta or short pasta of your choice
• 1 Avocado
• Handful of Cilantro - roughly chopped
• 1½ tbsp Lime Juice
• 3 tbsp Mayonnaise
• 1 tsp Garlic Paste
• Chopped Cilantro and/or Jalapeno - for garnish

Methods:

1. Cook pasta according to the package instructions. Drain well, set aside to cool.
2. Peel avocado and remove the pit. Put it in a food processor together with chopped cilantro, lime juice, mayonnaise and garlic paste. Blend it until it’s creamy. Add salt and pepper to taste.
3. Transfer the avocado sauce to a medium sized bowl. Add cooked pasta and toss them well. Sprinkle chopped cilantro and/or jalapeno on top.

Spicy Creamy Kale Pasta

Original Source: Cheap & Simple Vegan

Makes: 2 Servings

Ingredients:

• 225g (8oz) Penne Pasta
• 100g (¾ cup) Cashews
• ¼ Medium Onion - chopped
• 300g Kale
• 1 tbsp Nutritional Yeast
• 60ml (¼ cup) Milk (dairy or non-sweetened non-dairy)
• ½ tsp Paprika
• 1 tsp Chili Powder
• 1 tsp Chili Flakes
• 1 tsp Garlic Salt
• 2 tbsp Olive Oil

Methods:

1. Cook pasta according to directions.
2. In a large pan, warm a few tablespoons of olive oil. Toss in chopped onions and kale, and saute until for 7-9 minutes.
3. In a blender, add cashews, nutritional yeast, spices, and milk. Blend until you have a creamy consistency, adding more milk or water if too thick.
4. Add cooked kale to pasta pot and toss with cream sauce.
5. Sprinkle with a dash of chili powder for some color.

Nettle-Mushroom Pie with Pine Nuts

Original Source: Voodoo & Sauce

Makes: 4 Servings

Ingredients:

• 100g Nettles
• 450g (1lb) Cottage Cheese
• 1tsp Lemon Zest
• Pinch of fresh nutmeg
• 2 Small handful of Parmesan
• 1 Egg
• 100g Feta Cheese
• 1x Medium Onion - chopped
• 2x Garlic - crushed
• 4x Mushrooms - sliced
• 1 Sprig of Dill
• 1 Sprig of Thyme
• 1x Pie Shell
• 1 tbsp Pine Nuts

Methods:

1. Clean the nettles and blanch them in a pot of boiling water just until they flash bright green (approximately 10 seconds). Drain and shock in cold water. Drain again, spin, and squeeze out the water that remains. If there a lot of big stems, you can pick the leaves off, otherwise just chop.
2. In your food processor, combine the cottage cheese,  lemon zest, nutmeg, 1 handful of Parmesan, salt and pepper. Crack in the egg, and crumble the feta; then blend until smooth and silky.
3. In a medium pan, heat up some butter and a little olive oil. Saute the onions, garlic and mushrooms. When it starts to get translucent and aromatic, add a few pinches of dill and thyme. 
4. Turn off the heat, stir in both the chopped nettles and cottage cheese mixture; then pour this into your pie shell and top with the pine nuts and the other handful of Parmesan cheese. Bake at 190°C (375°F) for about 45 minutes.

Spicy Peanut Noodles with Garlicky Shrimp

Original Source: Season with Spice

Makes: 2 Servings

Ingredients:

• 2x nests of s thin-style Asian noodles
• 3 tbsp peanut oil
• 8-10 large shrimp
• 4-5 garlic cloves – finely chopped
• 1 tbsp fresh ginger – minced
• 1 tsp of red chili flakes
• 1 tbsp of Curry Powder
• ¼ tsp of ground turmeric
• 175g (1¼ cup) unsalted roasted peanuts – crushed
• 1 tbsp soy sauce
• 2 tsp rice vinegar
• ½ tbsp of Coconut Palm Sugar (or raw sugar)
• 240ml (1 cup) coconut milk
• 10 sprigs cilantro – freshly chopped
• Squeeze of fresh lime juice
• 2 dashes of sesame oil

Methods:

1. Cook noodles to retain a springiness and set aside.
2. Heat a wok or a large frying pan, and add in a tablespoon of oil and the shrimp. Cook about two minutes on one side over medium-high heat. Then add in one tablespoon of the chopped garlic, stir, and cook the shrimp on the other side for a minute or two until golden brown on the edges. Set aside.
3. Wipe the wok/pan clean with a paper towel. Heat up again, and add in the rest of the oil and garlic, as well as the ginger, red chili flakes, curry powder and turmeric. Stir over low-medium heat for about 30-40 seconds until fragrant. Then stir in the crushed peanuts, soy sauce, rice vinegar, and sugar. Finally, add in the coconut milk and chopped cilantro. Simmer on low heat until sauce thickens to desired consistency. Add in sesame oil and squeeze in lime juice.
4. Immediately add in the noodles, stir well to coat, and cook for a further 30 seconds over medium heat to allow the noodles to absorb the sauce. Turn heat off. Place the spicy peanut noodles in each serving bowl and top with the garlicky shrimp. Garnish with more crushed peanuts and chopped cilantro.

Rich, Fudgy Cocoa Brownies

Original Source: Fine Cooking

Makes: 16 Servings

Ingredients:

• 225g (8 oz./1 cup) unsalted butter
• 85g (3 oz./⅔ cup) unbleached all-purpose flour
• 400g (2 cups) granulated sugar
• 4 large eggs, at room temperature
• ½ tsp. pure vanilla extract
• 70g (2½ oz./¾ cup) unsweetened natural cocoa powder
• ½ tsp. baking powder
• ½ tsp. table salt

Methods:

1. Position a rack in the center of the oven and heat the oven to 180°C (350°F). Prime a 9-inch-square metal baking pan.
2. Melt the butter in a medium saucepan over medium heat; then remove the pan from the heat. 
3. Whisk or stir in the sugar, followed by all four of the eggs and the vanilla; then stir in the flour, cocoa, baking powder, and salt.Stir until the batter is smooth and uniform, about 1 minute.
4. Spread the batter into the prepared baking pan, smoothing it so it fills the pan evenly. Bake until a toothpick or a skewer inserted ¾ inch into the center of the brownies comes out with just a few moist clumps clinging to it, about 40 minutes. Let the brownies cool completely in the pan on a rack.

Mile End Carrot Cake with Cream Cheese Frosting

Original Source: Crepes of Wrath

Makes: 10-12 Slices

Ingredients (Cake):

• 3 large eggs - room temperature
• 330g (1½ cups) granulated sugar
• 100g (½ cup) packed brown sugar
• 350ml (1½ cups) vegetable or canola oil
• 5x (450g/1lb) large carrots - peeled and grated
• 310g (2½ cups) all-purpose flour
• 1¼ teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon freshly grated nutmeg 
• pinch of ground cloves

Ingredients (Frosting):

• 450g (16oz) cream cheese - room temperature 
• 60g (½ cup) icing sugar 
• pinch of salt
• 60ml (¼ cup) sour cream
• 1 teaspoon vanilla extract
• roughly chopped walnuts, for garnish

Methods:

1. Preheat your oven to 180°C (350°F). Line the bottom of your cake pan(s) with a circle of parchment paper, then grease the pans well with cooking spray or butter. You can use 1 12-inch cake pan or 2 8-inch cake pans.
2. In a mixing bowl, combine the eggs and sugars and mix until the sugar has dissolved. 
3. Add in the oil very, very slowly, mixing or processing until the oil starts to emulsify a bit; then add in the grated carrots and mix until incorporated. 
4. Mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves, then add it to the egg and oil mixture until just moistened and evenly combined. 
5. Pour the cake batter into your prepared pan(s). Bake, rotating the pans halfway through baking time, until the cake is golden brown and set (when a toothpick is inserted, it should come out clean), about 25-30 minutes. Allow the cake to cool completely on a wire rack before removing it from the pan(s). 
6. Combine the cream cheese, icing sugar, salt, sour cream, and vanilla extract, in a stand mixer fitted with your whisk attachment. Beat for a solid 5 minutes or so, until the mixture is light and airy. 
7. To assemble the cake, first, if you are using 2 layers, place the first layer on a cake stand or a plate and put about ⅓ of the frosting on top of the flat side of the cake. Spread it out evenly, then place the 2nd layer on top. Frost the cake with a light layer of frosting – this is the “crumb” layer, so you just want a really thin base to keep the crumbs from showing through the final layer. Place the cake and its crumb layer in the fridge for 10 minutes or so, to firm up, then finish frosting whichever way you like. Decorate with walnuts or whatever else you like and place back in the fridge for 20 minutes before slicing and serving. This cake will keep well in an airtight container, refrigerated, for up to 5 days

Garlic & Herb Halibut with Salad Onion

Original Source: Kitchen Confidante

Makes: 4 Servings

Ingredients:

• 4x 110g (4oz) Halibut Fillets
• Butter
• Herbs
• 1x Garlic Clove - Minced
• 3x Salad Onions
• Salt
• Lemon, for garnish

Methods:

1. Melt the Butter, herbs, and garlic in a skillet over medium heat. 
2. Add the halibut, seasoning lightly with salt. Cook for about 5 minutes, then flip. 
3. Add the scallions and season again with a pinch of salt. Let the fish cook for another 2-5 minutes, depending on the thickness of the fillet (a general rule is 10 minutes per inch). 
4. Serve immediately, with a squeeze of lemon, if desired.

Spinach Artichoke Grilled Cheese

Original Source: A Couple Cooks

Makes: 2 Sandwiches

Ingredients:

• 100g (3 cups) Fresh spinach – chopped 
• 3x (approx. 170g/6oz) Canned artichoke hearts
• 2 cloves garlic
• 1 tablespoon olive oil
• 2 tablespoons sour cream
• 100g (1 cup) grated cheese
• 4 pieces bread
• Salt
• Butter or more olive oil

Methods:

1. Dice the 2 cloves garlic. Chop the artichokes. Wash and stem the spinach, then chop it coarsely.
2. Heat about 1 tablespoon olive oil in a skillet. Add the garlic and saute for 30 seconds. Then add the spinach and a pinch of salt, and saute for a few minutes until just limp. Add the artichokes and saute for another minute or so, until heated through. 
3. Drain off any liquid from the pan. Stir in 2 tablespoons sour cream and another pinch of salt.
4. Spread butter (or olive oil) on one side of each of the 4 bread pieces. Heat a griddle pan to medium high heat. Place 2 pieces of bread on the griddle, buttered side down. On each piece, spread some grated cheese, the spinach artichoke filling, some more cheese, and the other piece of bread. When the bottom bread is browned, flip the sandwich and cook until the bread is toasted and the cheese is melted.

Oreo Stuffed Chocolate Chip Cookies

Original Source: Becky Bakes

Makes: 24 Large Cookies

Ingredients:

• 225g (2 Sticks) softened butter
• 150g (¾ cup) packed light brown sugar
• 200g (1 cup) granulated sugar
• 2 large eggs
• 1 tablespoon pure vanilla
• 440g (3½ cups) flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 280g (10 oz) bag chocolate chips
• 1 pkg. Oreo cookies

Methods:

1. Preheat oven to 180°C (350°F). Cream butter and sugars together with a mixer until well combined; then beat in eggs and vanilla.
2. In a separate bowl mix the flour, salt and baking soda; then slowly add to wet ingredients along with chocolate chips until just combined.
3. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo cookie; then seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough.
4. Place onto a parchment and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.