Preheat oven to 350
Place haddock in a shallow dish. Cover with milk, salt and pepper. Dot with butter. Cover dish and bake for 15-20 minutes until fish is cooked.
Mix together eggs, grated cheese and bread crumbs. Sprinkle on top of cooked fish. Brown in oven for 25 minutes.
Serve garnished with parsley.
1In a large bowl, combine by hand the ground turkey, egg, onion, rosemary, 3/4 teaspoon of the black pepper, the sage, and 1/2 teaspoon of the salt.
2Add 1/2 tablespoon oil to each of two (PFOA-free) nonstick skillets and heat over medium-high. Transfer sausage mixture to hot skillets making 4 (1/2-cup) servings. Pat to form 4-1/2-inch diameter patties. Cook until well browned and well done, about 4 minutes per side. (Alternatively, cook patties in batches.) Transfer patties to a plate; loosely cover with foil.
3Add remaining 1/2 tablespoon oil to each of the two skillets and heat over medium. Add the eggs and cook until sunny-side-up or desired doneness, about 4 minutes.
Spicy Yogurt Sauce:
Teriyaki Sauce:
Put your rice on to cook according to package directions, substituting stock and coconut milk for water and stirring in the ranch powder. While the rice cooks, stir together your Spicy Yogurt Sauce ingredients. Set aside.
To make the teriyaki sauce, add all of the ingredients except the cornstarch and cold water in a small saucepan over medium heat, cooking for a minute or so. Stir together the cornstarch and cold water to make a slurry and add to the pot. Continue stirring over the heat until the sauce thickens and becomes glossy. Once thickened to your liking, remove from heat and set aside.
Heat 1 tbsp. oil in a very large wok over medium-high heat. Heat the chicken until cooked through. Add the diced veggies and stir fry for a few minutes, until veggies are tender-crisp. To assemble the bowls, stir together the cooked rice, chicken, veggies and teriyaki sauce. Taste and season with extra ranch seasoning if desired. Drizzle with Spicy Yogurt Sauce and serve!
1 C. dry Chickpeas/Garbanzo Beans
4 C. Water
3-4 cloves Garlic
2 Bay Leaves
First, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (Grate the ginger with a small-holed cheese grater). Set the sauce aside.
Add the cooking oil to a large skillet and heat it over medium flame. Wait until the skillet is very hot, then swirl the skillet to make sure the oil coats the entire surface. Add the batter coated chicken and spread it out into a single layer over the surface of the skillet.
Allow the chicken pieces to cook, undisturbed, until golden brown on the bottom. Then, carefully flip the chicken, breaking up the pieces into smaller clumps as you flip. Continue to cook the chicken until golden brown on the other side. Stir the chicken as little as possible to avoid breaking the egg coating from the surface of the chicken.
Once the chicken is cooked through and golden brown on all sides, pour the sauce over top. Toss the chicken to coat in the sauce. As the sauce comes up to a simmer, it will begin to thicken. Continue to gently stir the chicken in the sauce until it has thickened, then turn off the heat.
Add the turmeric, cinnamon, cloves, honey, and salt to the milk and whisk to combine. The spices may still clump slightly, but that’s okay. They’ll loosen as they hydrate while soaking overnight.
Add the oats to a jar or other air-tight container. Pour the spiced milk over the oats and stir briefly to combine.
Place a lid on the container and refrigerate for at least 8 hours, or up to five days.
To serve, stir the soaked oats and eat straight from your container or place them in a bowl. Feel free to top with fruit and nuts, if available.
2 heads of broccoli
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped
Buttermilk Dressing
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise (this is more than is in the original, to thicken the dressing further)
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot (or, you could just use a little extra red onion to simplify it)
Trim broccoli and cut it into large chunks. From here, you can either feed it through your food processor’s slicing blade, use a mandoline to cut it into thin slices, or simply had chop it into smaller pieces. I used the stem and the flowerets, but if you have a broccoli stem aversion you can just use the tops. (P.S. My favorite way to prep the stems is to peel them — the tough skin is why most people think they don’t like broccoli stems; the broccoli underneath is juicy and crisp — then use the mandoline or a knife to cut them into thin slices.)
Toss the sliced broccoli with the almonds, cranberries and red onion in a large bowl. Meanwhile, whisk the dressing ingredients in a smaller one, with a good pinch of salt and black pepper. Pour the dressing over the broccoli (if you’ve skipped the stems, you might not want it all; I otherwise found this to be the perfect amount) and toss it well. Season well with salt and pepper to taste.
Begin making the seasoned rice first, so you can prepare the rest of the ingredients as the rice cooks. Add the cooking oil and minced garlic to a sauce pot and sauté over medium for about one minute, just to take the raw edge off the garlic.
Add the chili powder, cumin, oregano, and rice to the pot. Continue to sauté, stirring continuously, for about two more minutes to toast the rice and spices.
Carefully add the water and salt to the pot, place a lid on top, and turn the heat up to high. Allow the pot to come up to a boil, then turn the heat down to low. Allow the pot to simmer on low for 15 minutes. After 15 minutes, turn the heat off, and let the rice rest undisturbed for five more minutes. Finally, fluff the rice with a fork.
While the rice is cooking, rinse and drain the black beans well. Slice the green onions.
When the rice is finished cooking and you’re ready to assemble the burritos, stack four tortillas on a large plate and place a damp paper towel over top. Microwave for 30 seconds to steam the tortillas, to make them more pliable and easy to roll. Steam the next four tortillas only when you’re ready to begin working with them.
To each tortilla add about 1/3 cup rice, 1/3 cup beans, 1 Tbsp taco sauce, 1/4 cup shredded cheddar, and a few slices of green onion. Roll the burritos up tightly, making sure to fold in the sides first to hold in the the filling.
Store the burritos in an air-tight container in the refrigerator for 4-5 days, or wrap each burrito individually in parchment paper or plastic wrap, then place in a freezer bag, and store for up to three months.
To Cook from Refrigerated: Place the burrito in a skillet or on a grill pan and cook over medium-low heat until the outside is brown and crispy and the cheese is melted on the inside.
To Cook from Frozen in Microwave: Set the microwave to the defrost setting for approximately 9 minutes, or the defrost by weight setting, programmed to one pound.
To Cook from Frozen in the Oven: Wrap the burrito in foil and bake in a preheated 350ºF oven for approximately 40 minutes.