Recipes

MADE-FOR-HOME, TAKEOUT INSPIRED RECIPES

November 2, 2016

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MADE-FOR-HOME, TAKEOUT INSPIRED RECIPES

FALL IS HERE! With the cooler weather upon us, many are already opting for those cozy nights in (I know I am!). And, what goes better with a night-in than delicious comfort food?

The answer? NOTHING.

Recently I partnered with Coca-Cola Life to develop a variety of made-for-home, takeout inspired recipes. All of the recipes are made with better-for-you ingredients, so you can indulge without any grease-guilt.

Make these dishes, you will love them. xx

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Vegan Mustard and Coconut Curry

Prep time: 20 minutes

Cook time: 25 minutes

Serves: 4 people

 

Ingredients for curry sauce:

2 medium sized tomatoes

2 tbsp fresh grated ginger

2 cloves of garlic, finely chopped

3 shallots, finely chopped

1 red chili pepper (note: seeds in will make it spicier)

1 tbsp cilantro stems, freshly chopped (plus cilantro leaves for garnish)

1 tbsp coconut oil (alternative: vegetable or grape seed oil)

1 tbsp mustard seeds

2 cardamom pods or 1 tsp cardamom powder

1 tsp cumin seeds

1 ½ tbsp curry powder

½ tsp ground coriander

1 tsp turmeric

2 large sweet potatoes, peeled and cut into medium-sized chunks

1 head of cauliflower, cut into medium sized florets

1 ½ cans of full fat unsweetened coconut milk

Pinch of sugar

Salt to taste

Directions for curry sauce:

  • In a blender, place the tomatoes, ginger, garlic, shallots, chili pepper and cilantro stems. Blend until completely broken down.
  • In a pot heat up the coconut oil. Add in the mustard seeds, cardamom pods and cumin seeds. Keep on medium and when the mustard seeds start to pop add in the pureed tomato mixture. Season with salt.
  • Add in the curry powder, coriander and turmeric. Let simmer on medium heat for 15 minutes until the sauce has thickened and the liquid has evaporated.
  • Add in the sweet potatoes, cauliflower and the coconut milk. Bring to a boil and cover, than turn to a simmer.
  • Cook for 20 minutes until the cauliflower and sweet potato are cooked, check on it while it’s cooking so it doesn’t stick to the bottom of the pot.
  • Serve with cardamom basmati rice and garnish with cilantro

Ingredients for cardamom basmati rice:

3 cardamom pods, crushed or 1 ½ tsp cardamom powder

1 cup basmati rice, rinsed 3 times

2 cups of water

Directions for cardamom basmati rice:

  • In a pot place the cardamom pods and rinsed rice. Bring to a boil and then cover with a lid and let simmer for 12-15 minutes.

To serve:

  • Over a bed of rice, add the curry sauce. Garnish with fresh cilantro

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Grilled Chicken Gyro with Tzatziki and Chopped Salad

Prep time: 20 minutes

Cook time: 20 minutes

Serves: 6 people

 

Ingredients for marinated chicken:

6 chicken thighs

1 lemon sliced in ½ cm slices

6 cloves of garlic, chopped

6 springs of thyme, finely chopped

6 sprigs of oregano, finely chopped

¼ cup of olive oil

1 tsp kosher salt

1 tsp cracked black pepper

Directions for marinated chicken:

  • Mix all of the above ingredients together
  • Marinate the chicken for at least 1 hour (or overnight for best result).
  • Heat up a grill and grill the chicken 5-6 minutes on each side.

Ingredients for tzatziki:

1 cup of plain Greek yogurt

1 Persian cucumber, finely chopped (if you can’t find Persian cucumbers you can substitute with a ¼ English cucumber)

1 tbsp of fresh dill, finely chopped

2 tsp of fresh lemon juice or a half a lemon squeezed

1 tbsp extra virgin olive oil

1 tsp salt

Directions for tzatziki:

  • In a bowl mix all the ingredients together. Keep in the fridge until ready to serve

Ingredients for salad:

2 medium fresh tomatoes, finely chopped

¼ a red onion, finely chopped

2 Persian cucumbers, finely chopped (or half English cucumber)

1 tbsp extra virgin olive oil

2 teaspoons lemon juice

1/2 tsp kosher salt

 

Will require 6 pitas for serving

Directions for salad:

  • Mix the tomatoes, onion, cucumbers, extra virgin olive oil lemon juice and salt in a bowl.

To serve:

  • Heat up the pita, spread in the tzatziki, toss in the grilled chicken and finish with the salad.

dsc01896Masala Burger with Cilantro Chutney

Prep time: 20 minutes

Cook time: 15 minutes

Serves: 4 people

Ingredients for burger patties:

1 lb. ground lamb

½ a red onion, finely chopped

1 tsp ginger, grated

1 garlic clove, grated

1 tsp garam masala

¼ tsp ground cumin

½ tsp cinnamon

1 tsp kosher salt

1 tsp cracked black pepper

4 potato rolls for serving the burgers

Directions for burger patties:

  • In a bowl mix all ingredients and form into ½ inch thick patties.
  • Season both sides well with the salt and black pepper.
  • Heat up you cast iron skillet on high and place in the skillet or on the grill 3-4 minutes each side.

Ingredients for cilantro raita:

1 large bunch of cilantro, washed and dried well

1 handful of fresh mint leaves

½ lemon juiced

1 cup plain Greek yogurt

½ clove of garlic, grated

½ Serrano chili, chopped

½ tsp salt

Directions for cilantro raita:

  • In a blender, place the cilantro, mint, lemon juice, yogurt, garlic, chili and salt.
  • Blitz until combined and smooth. Check for seasoning.

To serve:

  • Serve burgers on the potato buns with cilantro raita, garnish with sliced red onion, fresh cilantro and mint.

dsc01623Pepperoni, Chili and Honey Pizza

Prep time: 45 minutes

Cook time: 10 minutes

Serves: 2 people

 Ingredients for pizza dough:

1 package of dry active yeast

1 cup warm water

2 ½ cups bread flour

1 tsp sugar

1½ tsp salt

3 tbsp of olive oil, plus more for brushing and drizzling

Directions for pizza dough:

  • In a bowl place the yeast and pour in the warm water. Mix and let dissolve.
  • In a standing mixer add the flour, sugar, salt and mix. Pour in the yeast water and the olive oil.
  • Mix until the dough pulls away from the sides and is smooth around 5-6 minutes.
  • Brush olive oil in a large bowl, rub the dough in it and cover with plastic warp.
  • Place in a warm place (like an oven that is off) for 1 hour or until it doubles in size.
  • Once warmed for 1 hour, pound down and roll into 2 separate balls.
  • Place on a floured tray and cover again with plastic wrap. Dough should be served same-day.

Ingredients for tomato sauce:

2 cloves of garlic, finely chopped

1 tbsp of olive oil

1 can of San Marzano tomatoes

1 tbsp tomato paste

1 tsp kosher salt

½ tsp black and pepper

¼ tsp of sugar

Directions for tomato sauce:

  • In a pan heat up the olive oil. Add in the garlic and let sauté for a couple of minutes until the garlic has a little bit of a golden edge.
  • Add in the tomato, salt pepper and a pinch of sugar.
  • Stir and let simmer for 15-20 minutes.

Pizza toppings:

12 slices of pepperoni

1 tsp chili flakes

1 tbsp Honey, to drizzle

1 mozzarella ball, sliced

½ cup grated parmesan

2 tsp of extra virgin olive oil to brush the crust and drizzle on top.

Directions for preparing pizzas:

  • Preheat the oven to 500°F. Place a baking tray inside.
  • Flour a clean surface and flatten out the dough, roll out trying to keep it as circular as possible.
  • Roll it to ¼ inch or ½ inch thick, depending on how thick you want your crust.
  • Place the dough in the oven for 3-5 minutes, until it is firm and lightly golden all over. Check the bottom.
  • Remove from the oven and spread over the sauce, lay over the mozzarella, pepperoni, grate over a nice amount of parmesan and sprinkle over the chili flakes. Place back into the oven and let melt for another 5-7 minutes until the pepperoni is a little crisp and all the cheese has melted.
  • Remove from the oven and brush the crust with olive oil and drizzle the top with a little bit of honey.

dsc01902Fish Tacos with a Mango Avocado Salsa

Prep time: 20 minutes

Cook time: 10 minutes

Serves: 4 people

 

Ingredients for marinated fish:

1 lb. of flaky white fish, like tilapia, sea bass or mahi mahi

1 garlic clove, sliced

¼ tsp ground cumin

¼ tsp chili powder

½ lime, juiced

1 tsp grape seed oil

¼ cup cilantro stems, finely chopped

Directions for marinated fish:

  • In a blender place the cilantro stems, lime juice, chili powder, cumin, grape seed oil and cilantro. Blend until combined.
  • Place the marinade in a bowl with the fish and let marinade for 20-30 minutes.
  • Heat up a grill or a frying pan and pour in 1 Tbsp. grapeseed oil.
  • Place the fish on and grill each side for 4 minutes.
  • Remove from the heat

Ingredients for mango avocado salsa:

¼ cup mango, finely chopped

¼ cup red onion, finely chopped

1 avocado, finely chopped

½ jalapeno, finely chopped

1 tsp fresh lime juice

Salt to taste

Fresh cilantro leaves for garnish

Directions for mango avocado salsa:

  • In a bowl, mix all ingredients together

To serve:

  • Take soft, corn taco shells, place pieces of marinated fish on the shells, place salsa on the fish. Garnish with fresh cilantro

 

 

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