Sweet Potato and Lentil Chili

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 bell peppers, diced
  • 3 sweet potatoes, diced
  • 3 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 (15-ounce) can diced tomatoes with green chilis
  • 2 cups steamed lentils
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1/4 teaspoon cayenne pepper, or more to taste
  • Kosher salt and freshly ground black pepper, to taste

Pineapple Barbecue Sauce Pork Chops

Ingredients

  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 cup honey barbecue sauce
  • 1/3 cup finely chopped onion
  • 2 tablespoons chili sauce
  • 4 bone-in pork loin chops (8 ounces each)

Directions

  1. In a small bowl, combine the pineapple, barbecue sauce, onion and chili sauce. Pour half into a greased 3-qt. slow cooker. Top with pork chops and remaining sauce.
  2. Cover and cook on low for 4-5 hours or until meat is tender.

White Chicken Chili

Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 1 small yellow onion, diced
  • 1 jalapeño, seeded and minced
  • 2 cloves garlic, minced
  • 1/2 tsp. oregano
  • 1/2 tsp. ground cumin
  • 2 (4.5 oz.) cans green chilies
  • 3 boneless skinless chicken breasts, cut into thirds
  • 5 c. low-sodium chicken broth
  • Kosher salt
  • Freshly ground black pepper
  • 2 (15 oz.) cans white beans
  • 1 1/2 c. frozen corn
  • 1/2 c. sour cream
  • Freshly chopped cilantro, for garnish
  • 1/4 c. shredded Monterey jack
  • 1/4 c. crushed tortilla chips

Green Chili Chops with Sweet Potatoes

Ingredients

  • 3 medium sweet potatoes, peeled and cut into 1/2-inch slices
  • 1 large onion, chopped
  • 1 large green pepper, coarsely chopped
  • 1-1/2 cups frozen corn
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless pork loin chops (6 ounces each)
  • 1 can (10 ounces) mild green enchilada sauce
  • 1/2 cup sour cream
  • 2 tablespoons reduced-sodium teriyaki sauce

Udon Peanut Butter Noodles

Ingredients

  • 1 (9 ounce) package dried udon noodles
  • 1/2 cup chicken broth
  • 1 1/2 tablespoons minced fresh ginger root
  • 3 tablespoons soy sauce
  • 3 tablespoons peanut butter
  • 1 1/2 tablespoons honey
  • 2 teaspoons chili oil
  • 3 cloves garlic, minced
  • 1 whole rotisserie chicken, skinned and boned, meat pulled into large chunks
  • 1 red bell pepper, thinly sliced
  • 1/4 cup green onions, chopped
  • 1/4 cup chopped peanuts
  • 1/4 cup chopped fresh cilantro

Pilchard Puttanesca

Ingredients

  • 300g spaghetti
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 red chilli, deseeded and finely chopped
  • 1 tbsp tomato purée
  • 425g can pilchard in tomato sauce
  • 70g pack dried black olive with herbs (we used Crespo), roughly chopped
  • Shaved parmesan , to serve

Directions

  1. Cook the pasta following pack instructions. Heat the oil in a non-stick frying pan and cook the onion, garlic and chilli for 3-4 mins to soften. Stir in the tomato purée and cook for 1 min, then add the pilchards with their sauce. Cook, breaking up the fish with a wooden spoon, then add the olives and continue to cook for a few more mins.
  2. Drain the pasta and add to the pan with 2-3 tbsp of the cooking water. Toss everything together well, then divide between plates and serve, scattered with Parmesan.

Oven-roasted Chicken Satay

Ingredients

  • 1 bunch fresh coriander, leaves picked, stems chopped
  • 3 tbsp crunchy peanut butter
  • 1½ tbsp Thai red curry paste
  • 60ml lime juice
  • 60ml light soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp grated fresh ginger
  • 250ml coconut milk
  • 8 free-range skin-on chicken thighs
  • 1 lemongrass stalk (pale core only), bruised
  • 4 kaffir lime leaves
  • Chopped roasted peanuts to serve
  • 1 red chilli, deseeded, finely sliced
  • Steamed rice and bok choy

Directions

  1. Put the coriander stems, peanut butter, curry paste, lime juice, soy sauce, sugar, ginger and coconut milk in a food processor and whizz until smooth. Put the chicken in a glass or ceramic bowl, coat in the marinade, cover and chill for at least 30 minutes.
  2. Heat the oven to 180°C/160°C fan/gas 4. Put the chicken in a roasting tin, skin-side down, reserving the marinade. Roast the chicken for 20 minutes, then turn skin-side up. Pour over the reserved marinade, tuck the lemongrass and lime leaves around the chicken and roast for a further 30 minutes until the chicken is golden and tender.
  3. Scatter with the peanuts, chilli and coriander leaves. Serve with steamed rice and bok choy.