Seared Turmeric Chicken & Couscous with Greens

Seared Turmeric Chicken Hummus, Peppers, Couscous & Greens – Candy Coated Culinista

The iron journey continues….

Yield/Serving: 2
Prep Time: 15 min.
Cook Time: 1 hr 25 min.
Difficulty level is: Medium, time-consuming

From: Everyday Superfood

Ingredients
• 2 large roasted red peppers
• 2 sprigs of fresh oregano
• 1 tsp ground turmeric
• Olive oil
• 2 boneless skinless chicken breast
• 7 oz Seasonal vegetables, like Swiss chard or spinach
• ½ cup whole-wheat couscous
• ½ a bunch of fresh mint
• pomegranate seeds
• fresh carrots, peeled and diced
• 1 sprig green onion, diced
• 1 lemon
• 1 tbsp blanched hazelnuts
• 1 can of chick peas
• Olive oil
• Lemon
• 3 garlic cloves
• Salt, to taste
• Plain yoghurt, optional
• Hot sauce, optional

Assembly
1. Preheat oven to 400°F and roast red peppers coated in olive oil for an hour.
2. Finely chop oregano and place in a bowl along with turmeric, salt and pepper and olive oil.
3. Add chicken to the marinade and set aside.
4. Blanch greens in a large pot of boiling water under just tender and reserve water.
5. Add couscous to the just boiled greens water and season and let sit for 10 minutes.
6. Add mint to couscous and squeeze in half a lemon.
7. Toast hazelnuts in a dry non-stick frying pan over medium-high heat and crush in a pestle and mortar slightly.
8. Cook chicken over high heat in a cast-iron skillet for 4 minute on each side until cooked through.
9. Remove stems from red peppers and set aside.
10. Reheat greens if needed.
11. Place chick peas in a food processor along with olive oil, lemon juice, garlic and salt and blend.
12. Serve chicken with couscous, peppers, greens and hummus.
13. Add hot sauce if desired.

Please Enjoy

My thoughts
This is one of my favourite recipes. It combines all the components I enjoy except I wasn’t a fan of the hazelnuts. Marinating the chicken in turmeric gave it a lovely colour and taste and my favourite part was the roasted red peppers and the lemony bright hummus. As a plus I boosted my iron level some and I love that there can be a vegetarian and meat option.

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Sweet Potato Wedges with Tahini dressing and Hummus

Sweet Potato Wedges with Tahini dressing and Hummus – Candy Coated Culinista

A delicious side with a Middle Eastern flair.

Yield/Serving: 6
Prep Time: 10 min.
Cook Time: approx. 30 min.
Difficulty level is: Easy

Slightly altered from Cherry Bombe

Ingredients
• 3 large sweet potatoes, cut into wedges
• ¼ cup extra virgin olive oil
• 1tsp sea salt
• Chives, finely chopped, handful
• ¼ cup chopped cilantro
• ¼ cup chopped basil
• ¼ cup chopped parsley
• 1 tbsp black sesame seeds
Dressing
• 1/3 cup tahini
• ¼ cup honey
• 2 lemons, freshly squeezed
• 2 tsp toasted ginger garlic sesame seed oil
• ¼ tsp sea salt
• Cumin, to taste
Hummus
• 1 red pepper, roasted
• ¾ cups chickpeas
• 2 cloves garlic, finely diced
• 6 tbsp tahini
• 4 tbsp extra virgin olive oil
• ½ tsp Kosher salt
• ½ tsp Black pepper

Assembly
1. Preheat oven to 400°F.
2. In a small roasting pan place red pepper and drizzle with extra virgin olive oil and roast until the wedges are complete.
3. Peel and cut sweet potatoes into wedges.
4. In a medium sized bowl combine extra virgin olive oil and salt with wedges.
5. Place onto another large sized baking sheets and bake for 10 minutes on one side and then turn and continue to bake for another 15 minutes or until brown and creamy in the centre.
6. In a small bowl whisk all the ingredients for the tahini dressing and set aside.
7. Cut red pepper in half and drizzle with extra virgin olive oil.
8. Roast for 1 hour and set aside to cool.
9. Pour chickpeas, garlic, tahini, extra virgin olive oil, salt & pepper in a food processor and blend.
10. Add in the red peppers and blend once again.
11. Once mixture is smooth, set aside in a small bowl.
12. Arrange wedges on a serving platter, drizzle with dressing and hummus and sprinkle with basil, chives, parsley, cumin and black sesame seeds.
13. Serve dressing and hummus on the side.

Tips
• Parboil the sweet potato whole first, let cool and then cut into wedges and toss in extra virgin olive oil and then bake is another option, if your like me and don’t enjoy sweet potato wedges cooked only in the oven.
• Add a little water to dressing if too thick.

Please Enjoy

My thoughts
I was making homemade burgers for dinner and wanted to add a different and tasty but familiar side. Well this sweet potato fries made the best accompaniment. I also made some more of my roasted red pepper hummus as a dipping sauce to keep that Middle Eastern theme going. I wasn’t that much of a fan of the tahini dressing, so I added the hummus for my own selfish reasons. Tahini is an odd thing to me; I love it in shawarma; but when I tasted it in this dressing or on its own I just couldn’t get on board. The original recipe called for cilantro, mint and scallions; but I used chives, basil and parsley instead. I also sprinkled in a touch of cumin and I used black sesame seeds as I prefer and always have those in my pantry. I can’t wait to make this again; just without the tahini dressing sadly.

Buddha Bowls with Turkey & Chicken Kofta Kebabs

Buddha Bowls with Turkey & Chicken Kofta Kebabs – Candy Coated Culinista

These healthful round bowls of proteins, fresh vegetables and grains are a delight to anyone. In addition, the best part of these bowls is you can use whatever you have on hand and skies the limit.

Yield/Serving: 6
Prep Time: 30 min.
Cook Time: 1 hr. & 30 min.
Difficulty level is: Easy, time consuming

Ingredients
Hummus

• 1 red pepper, roasted
• ¾ cups chickpeas
• 2 cloves garlic, finely diced
• 6 tbsp tahini
• 4 tbsp extra virgin olive oil
• ½ tsp Kosher salt
• ½ tsp Black pepper
• any seeds, to garnish
Turkey & Chicken Kofta Kebabs
• ½ pound lean ground chicken
• ½ pound lean ground turkey
• ½ small white onion, diced
• 4 garlic cloves, finely diced
• 1 cup breadcrumbs
• 1 egg
• Onion powder, to taste
• Garlic powder, to taste
• Kosher salt, to taste
• Black pepper, to taste
• Oregano, to taste
• Dried parsley, to taste
• Curry power, two pinches or to taste
Buddha Bowl
• Kidney beans
• Lentils
• Chives, chopped
• Carrots, steamed
• Broccoli florets, steamed
• Brussel sprouts, halved and sautéed in vegan butter
• Red skinned potatoes, boiled
• Lemon oil, to drizzle
• Slivered almonds, to garnish

Assembly
Hummus

1. Preheat oven to 400°F.
2. Cut red pepper in half and drizzle with extra virgin olive oil.
3. Roast for 1 hour and set aside to cool.
4. Pour chickpeas, garlic, tahini, extra virgin olive oil, salt & pepper in a food processor and blend.
5. Add in the red peppers and blend once again.
6. Once mixture is smooth, set aside in a small bowl.
Turkey & Chicken Kofta Kebabs
1. Preheat oven to 350°F.
2. In a large bowl add in ground chicken and turkey, white onion, garlic, breadcrumbs, eggs and spices and mix until combined.
3. Form ground meat into a football shape and place of a aluminum foil lined roasting pan.
4. Bake for 35 minutes and let cool.
Buddha Bowl
1. Drain and pour kidney beans into a bowl and prepare the lentils by boiling for 5 minutes. Or use canned lentils if desired.
2. Chop chives and set aside.
3. Steam carrots and broccoli, meanwhile sauté brussel sprouts in a frying pan in vegan butter.
4. In a small saucepan boil 2 red skinned potatoes until tender. Let cool and then cut into chunks.
5. Add all ingredients into a bowl and drizzle with lemon oil and serve.

Please Enjoy

My thoughts
This was my meal prep for the week. I don’t ever do meal prep; but I found this lends itself to being perfect for meal prepping. My favourite aspect was the hummus and I have come a long way from 2014. I posted a recipe I made for feta hummus where I still wasn’t a fan even though I add feta. So this time I bought feta thinking I would need it once again and I absolutely loved the roasted red pepper hummus without any feta. I can now say I love hummus and I’m excited to make a beetroot hummus next. The preparation of veggies was very simple and my taste testers really enjoyed this. I got told “you trying to show me up by making your own hummus eh.” “what did you use in that hummus and kofta” to which I replied “C’C’s secret spices and love. Love makes everything taste better.”

Feta Hummus

Feta Hummus - Candy Coated Culinista

Feta Hummus – Candy Coated Culinista

I don’t like hummus at all … chick peas and I don’t get along; but I want to like hummus because it’s so healthy. I thought if I can pump up the flavour I may have a chance of liking hummus.

Yield/Serving: almost 2 cups
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 540ml chick peas
• ¼ cup tahini
• 2 cloves garlic, minced
• Juice from 1 lemon
• ¼ tsp ground cumin
• ¼ tsp paprika
• ¼ tsp cayenne pepper
• ¼ tsp black pepper
• ¼ tsp kosher salt
• 1/3 cup feta cheese, crumbled
• 3 tbsp water
• 3 tbsp extra virgin olive oil
• Extra virgin olive oil, to decorate
• Paprika, to decorate
• Green onion, chopped, to decorate

Assembly
1. Rinse off chick peas and pour into the food processor.
2. Add in tahini, garlic, lemon juice, cumin, paprika, cayenne pepper, black pepper, salt, feta, water and olive oil and mix until a smooth consistency is achieved.
3. Pour into a bowl and drizzle some olive oil, sprinkle a little paprika and green onions on top.
4. Serve with veggies, bread or chips.

Please Enjoy

My thoughts
The verdict is this definitely tastes better than the other hummus I have had. Do I like hummus now – well I’m still on the fence. The added feta and spices made me enjoy it more, but I still can’t get past the colourless texture or hummus. I am moving in the right direction though to one day enjoying it more.

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