CHICKPEA CAKES

CHICKPEA CAKES

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CHICKPEA CAKES
Course Breakfast, Lunch
Servings
Ingredients
Course Breakfast, Lunch
Servings
Ingredients
Instructions
  1. Pre-heat oven to 375°F; spray baking sheets with nonstick cooking spray
  2. Coarsely mash chickpeas in a medium bowl with a potato masher; stir in carrots, bread crumbs, salt, pepper, half salad dressing and egg; mix well and adjust seasoning as necessary
  3. Shape chickpea mixture into 24 patties using about 1 tablespoon of mixture for each; place on prepared baking sheets
  4. Bake for 15 – 18 minutes or until cakes are lightly browned on both sides, turning halfway through baking time
  5. Serve warm, using additional salad dressing for dipping
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CHEESE CROQUETTES

CHEESE CROQUETTES

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CHEESE CROQUETTES
Course Breakfast, Lunch
Servings
Ingredients
Course Breakfast, Lunch
Servings
Ingredients
Instructions
  1. In a saucepan, melt butter over a medium heat; add onion and stir occasionally until cooked
  2. Stir in flour and cook for another 2 minutes
  3. Whisk in milk gradually and cook until mixture comes to a boil; remove from heat; stir in mashed potato, half of the cheese, salt, paprika and nutmeg
  4. Transfer mixture to a bowl; cover and refrigerate for several hours or up to 24 hours
  5. Shape teaspoonfuls of dough into 1 inch balls with lightly floured hands
  6. Beat egg in shallow bowl; combine bread crumbs and remaining half of cheese in another bowl
  7. Dip each ball into egg and then roll in bread crumb mixture
  8. Heat 2 oz of oil in a frying pan over a medium-high heat; cook croquettes in batches until brown on all sides, replenishing oil as needed
  9. Drain and serve warm
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VEGETABLE LASAGNA

VEGETABLE LASAGNA

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VEGETABLE LASAGNA
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Instructions
  1. Cook Lasagna noodles until al dente and set aside
  2. In a saucepan, place all other ingredients except cheese and let simmer for 15 minutes, stirring occasionally; season with salt and pepper and stir in half of the cheese
  3. Cut noodles into ½ inch thick strips, combine with mixture, place in a casserole dish, top with remaining cheese and bake at 350°F for 15 minutes; OR layer noodles in a casserole dish, top with mixture and repeat process, top with cheese and bake
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BLACK BEAN BURGERS

BLACK BEAN BURGERS

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BLACK BEAN BURGERS
Servings
People
Ingredients
Servings
People
Ingredients
Instructions
  1. Place beans, onions, herbs and all dry ingredients (except bread crumbs) in the food processor bowl
  2. Pulse for 30 – 40 seconds or until mixture begins to hold together
  3. Add fat and fold in sweet potato and bread crumbs; season to taste
  4. Shape mixture into patties
  5. Bake in pre-heated oven at 350°F for 18 – 20 minutes or pan fry.
  6. Serve on bun and garnish as desired
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CARAMELISED SWEET POTATOES

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CARAMELISED SWEET POTATOES
Course Main Dish
Servings
Course Main Dish
Servings
Instructions
  1. Cook sweet potatoes until barely tender (do not overcook).
  2. When cooled, peel and cut into half-inch thick slices.
  3. Heat butter in a pan, add sugar and caramelize.
  4. Add sliced sweet potato and toss in caramelized mixture.
  5. Serve warm.
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HERB-ROASTED PORK LOIN

HERB-ROASTED PORK LOIN

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HERB-ROASTED PORK LOIN
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Instructions
  1. Combine garlic, herbs and onion.
  2. Liberally squeeze the juice of the limes over and around the pork loin.
  3. Pour red wine over the pork loin and cover with the Dijon mustard.
  4. Spread the chopped mixed herbs over the loin.
  5. Marinate for 30-40 minutes or overnight.
  6. Heat olive oil in a pan smear the loin in the hot oil until golden brown on all sides.
  7. Finish in a 350 F oven until cooked through.
  8. Serve sliced or whole on a platter with your favourite potatoes and vegetables.
Recipe Notes

WHY IS PORK LOIN USED?

The loin is used in our pork recipes because it is a tender cut of meat. It is that portion of muscle tissue that covers the ribs and given its position, it is not highly used and therefore, remains relatively tender.

Pork Loin can also be stuffed before roasting and for flavor you can experiment as you wish. For a sweet option, try apple, banana, mango or plantain in your stuffing; any combination of herbs and spices can be used with bread or biscuit for a savory option.

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