Western Avocado Toast Sandwich

 Perfect for brunch (or even a light quick dinner).  Make sure your avocado is ripe!  I used farm fresh eggs for the omelette.

SANDWICHES

1 ripe avocado

4 slices good quality bread

Pinches sea salt

OMELETTE

3 tsp olive oil, divided

2 tbsp each finely chopped red onion and green pepper

4 eggs

pinches salt

tbsp salsa

1.  Begin sandwich assembly by cutting avocado in half and removing pit.  Toast 2 bread slices.  Place toast on plates.  Scoop avocado from peel, dividing between toast slices.  Mash and spread to edges.  Sprinkle with salt.

2.  Prepare ometette by heating small amount of oil in a medium sized pan set over medium low heat.  Add onion and pepper, cook stirring often until softened and fragrant.  Remove to a bowl and set aside.  Let pan cool and wipe out.  Whisk eggs with salt until frothy.

3.  Coat pan with remaining oil and add prepared egg from side of pan just until curds begin to form, about 1 minute.  Using spatula form omelette evenly in pan.  Gently cook until almost set but still moist.  Evenly scatter onion and pepper mixture overtop.  Cook until eggs are cooked s you like.  

4.  Toast remaining bread.

t.  Using a spatula, fold omelette in half then divide in half.  Remove and slide each folded piece onto the avocado toast.  Spoon Salsa and place remaining bread on top.

Chow Mein Noodles with Ground Pork and Peanuts

This has such Umami!  I like the ground pork but you can use whatever ground meat you like.  I use a good quality unsweetened peanut butter for this.  

500 grams fresh chow mein noodles
1/3 cup canola or vegetable oil 
2 tbsp fresh chopped ginger

1 tbsp chopped garlic

1/4 tsp chili flakes

500 g ground pork 

1 cup sodium free chicken stock

3 tbsp light soy sauce

2 tbsp natural smooth peanut butter

1 tsp brown sugar

210 g snow peas, trimmed and cut thinly

2 tsp cornstarch mixed with 1 tbsp water

1/4 cup sliced green onions

2 tbsp coarsely chopped roasted salted peanuts

1/2 tsp black peppercorns

1.  Place chow main noodles in a large bowl.  Add enough boiling water to cover and let stand for approximately. 2 minutes to soften.  Drain and reserve.

2.  Heat a well seasoned wok ( or a well seasoned cast iron pan - which is what I have) until hot.  Add 1/4 cup oil, and swirl carefully to coat.  Add noodles and fry for 5 minutes or until lightly browned in places.  Remove to a serving platter and keep warm.

 

3.  Add remaining 2 tbsp oil, ginger, garlic and chilli flakes and fry for 30 seconds or until fragrant.  Add pork, stirring to break up lumps and fry for 6 minutes or until juices have evaporated and pork is lightly browned.  Add chicken stock, soy sauce, peanut butter and brown sugar and stir to combine.  Boil for 1 minute or until flavours have come together.  Add snow peas and cornstarch mixture, and boil for 1 minute or until pea pods are bright green and sauce is thickened.

4.  Pour sauce over chow mein noodles and sprinkle with onions peanuts and pepper

Makes 4 to 6 servings.

**based on a recipe from Food and Drink Magazine 2016 Holiday

Japanese Curry Powder

This is not a hot curry but has lots of flavour!  Store in a tightly sealed container for up to 6 months

2 tbsp turmeric

1 tbsp ground coriander

1 tsp ground cumin

1/2 tsp ground cardamom

1/2 tsp cinnamon 

1/2 tsp ground ginger

1/2 tsp freshly ground pepper

1/4 tsp cayenne pepper

1/4 tsp ground cloves

1/4 tsp ground fennel

Combine all spices and stir until fully mixed.  Store in airtight container. 

Squash filled with Piccadillo

 You can make this as spicy (or not) as you wish.  I used butternut squash but acorn squash or delicate would work well also.  Serve with with rice and beans as a side.

SQUASH

2 butternut squash - 2-3 acorn squash depending on size

Olive oil for brushing

salt and freshly ground pepper

PICADILLO

2 tbsp olive oil

1 medium onion chopped (about 1 cup)

1 tbsp chopped garlic

500 g ground beef

1 spicy chorizo sausage, diced

salt and freshly ground pepper

2 bay leaves

1/2 cup white wine

1 cup chopped caned tomatoes

1 tbsp tomato paste

1 tbsp red wine vinegar

1/4 cup chopped pimento stuffed green olives

2 tbsp capers

Salt and freshly ground pepper

2 tbsp chopped cilantro

1.  Scoop seeds out of squash.  Use a melon baller to scoop out as much of the inside as you can to make a cavity for the picadillo.  Reserve squash shells and scooped squash flesh separately.

2.  Preheat oven to 400F

3.  Brush inside of shells with oil and season lightly with salt and pepper.  Sprinkle inside of shells with salt and pepper.  Place on a baking sheet and bake face up for 30 minutes or until softened.  Reserve.

4.  Heat oil in a large sauté pan over medium heat.  Add the onion and sauté for 2 minutes.  Add the garlic and continue to cook until onions are very soft (make sure not to burn garlic) about 2 minutes.  Add ground beef and chorizo and season with salt and pepper.  Cook until meat is no longer pink, about 3 minutes.  Stir in reserved squash flesh and bay leaves.

5.  Add white wine, bring to a boil and cook for 2 minutes, then add tomatoes, tomato paste and vinegar.  Cover reduce heat to low and simmer for 15 minutes or until sauce is thick and meat is cooked.  Stir in olives and capers and simmer another 10 minutes or until flavours are combined.  Season well with salt and pepper and remove bay leaves.  Stir in cilantro and pile into squash shells.  If desired reheat in oven for 10 minutes. (it wouldn't hurt to add a cheese of your choice)