FEEL GOOD SWEET POTATO STEW
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat a large saucepan over medium heat and add the oil. When hot, add the garlic and onions and cook until beginning to soften, about 2 minutes. Add the potatoes, turmeric, coriander and pepper and cook for 2 minutes. Add the crushed tomatoes, beans, coconut milk, vegetable stock and nuts and bring to a simmer. Cook until the potatoes are tender and the liquid thickens, 20 to 30 minutes. Taste and season with salt if needed.
- Serve the stew in bowls with lime wedges for squeezing. Garnish with cilantro and hot sauce if using.
BASQUE-STYLE SALMON STEW
Heart-healthy salmon tops this simple one-pot which will help towards your five-a-day
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan and add the peppers, onion and potatoes. Cook, stirring regularly for 5-8 mins until golden. Then add the paprika, garlic, thyme and tomatoes. Bring to the boil, stir and cover, then turn down heat and simmer for 12 mins. Add a splash of water if the sauce becomes too thick.
- Season the stew and lay the salmon on top, skin side down. Place the lid back on and simmer for another 8 mins until the salmon is cooked through. Scatter with parsley, if you like, and serve.
Nutrition Facts : Calories 414 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 0.33 milligram of sodium
LIME-SPIKED SEAFOOD WITH ROASTED SWEET POTATOES
Provided by Paul Grimes
Categories Milk/Cream Roast Valentine's Day Quick & Easy Dinner Seafood Salmon Scallop Sweet Potato/Yam Boil Chile Pepper Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Put a baking sheet in middle of oven and preheat oven to 450°F.
- Arrange sweet potato slices in 1 layer on hot baking sheet and roast until tender and lightly browned, 20 to 25 minutes. Divide between 2 plates and keep warm, loosely covered with foil.
- While sweet potato roasts, cut salmon and scallops into 3/4-inch pieces, then toss with 1 tablespoon lime juice and 1/4 teaspoon pepper.
- Cook onion in oil in a 10-inch heavy skillet over medium heat, stirring occasionally, until pale golden, about 3 minutes. Add celery and chile and cook, stirring occasionally, until celery just begins to soften, about 2 minutes.
- Add cream and bring just to a boil, then add seafood (with juice) and simmer until just cooked through and cream is slightly thickened, about 5 minutes. Stir in remaining 2 tablespoon lime juice and 1/4 teaspoon salt.
- Spoon seafood mixture on top of sweet potatoes. Sprinkle with cilantro.
ONE-PAN SPANISH FISH STEW
Use any sustainable white fish or salmon in this easy, flavour-packed stew - perfect with crusty bread
Provided by Barney Desmazery
Categories Dinner
Time 50m
Number Of Ingredients 13
Steps:
- In a small bowl, mix the parsley with ½ the garlic and lemon zest, then set aside. Heat 2 tbsp oil in a large sauté pan. Throw in the onion and potatoes, cover the pan, then sweat everything for about 5 mins until the onion has softened. Add the remaining oil, garlic and spices, then cook for 2 mins more.
- Pour over the lemon juice and sizzle for a moment. Add the tomatoes, ½ a can of water and crumble in the stock. Season with a little salt, then cover the pan. Simmer everything for 15-20 mins until the potatoes are just cooked.
- Stir through the prawns and chickpeas, then nestle the fish chunks into the top of the stew. Reduce the heat and recover the pan, then cook for about 8 mins, stirring very gently once or twice. When the fish is just cooked through, remove from the heat, scatter with the parsley mix, then bring the dish to the table with the bottle of olive oil for drizzling over and some crusty bread, if you want.
Nutrition Facts : Calories 382 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.92 milligram of sodium
SESAME SWEET POTATO & SALMON BAKE
Tuck into our tahini-roasted salmon with sweet potato, tomatoes and broccoli. A balanced meal made with just one tray, it will save on washing up
Provided by Liberty Mendez
Categories Dinner
Time 45m
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/180C/gas 6. Put the oil and sweet potatoes on a baking tray and toss with seasoning. Roast for 15-20 mins. Add the cherry tomatoes and broccoli, then toss with the sweet potatoes. Roast for 15 mins more until the tomatoes are close to bursting.
- Nestle the salmon in the tray, brush with 1 tbsp of the tahini and top with the sesame seeds. Bake for a further 8-10 mins until the salmon is cooked through. Loosen the remaining tahini with a bit of water if needed, then drizzle over the cooked veg and serve.
Nutrition Facts : Calories 586 calories, Fat 31 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 10 grams fiber, Protein 41 grams protein, Sodium 0.3 milligram of sodium
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- Heat 2 tbsp extra virgin olive oil in a large pot until shimmering but not smoking. Add green onions, bell pepper, and garlic and cook over medium-heat, stirring frequently until fragrant (about 3 minutes or so). Add ½ of the fresh dill, and stir for 30 seconds more.
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