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Build-Your-Own Baked Potato Board

Build-Your-Own Baked Potato Board

by | Jun 6, 2023 | Cooking with Cape Demo

A great way to eat up leftovers that we have in the fridge from other meals enjoyed throughout the week. Everyone gets to stuff their own baked potato to make it a meal with a variety of veggies, proteins and flavorful toppings. The Build-Your-Own Baked Potato Board brings the fun together for spud creativity at your fingertips.

 

Ingredients

  • Butter
  • Sour cream
  • Shredded cheese
  • Blue cheese
  • Grilled chicken
  • Bacon
  • Hummus
  • Avocado
  • Chopped kale mix
  • Steamed broccoli
  • Cherry tomatoes
  • Green onions
  • Sliced jalapeño
  • Cilantro
  • Salsa
  • Hot sauce
  • Salt
  • Pepper
  • Red pepper flakes

 

Instructions

Baking Potatoes

  1. Preheat Oven to 220°C
  2. Prep baking sheet with parchment paper (and optional oiled baking rack)
  3. Wash potatoes thoroughly with a vegetable brush and pierce the skin of the potato with a fork several times.
  4. Rub with olive oil (melted butter works great, too!) and sprinkle generously with kosher salt.
  5. Bake at 220°C for 45-60 minutes, flipping the potatoes about halfway through, if not using a rack. Check for doneness by piercing with a fork or squeezing with an oven mitt.

Arranging the Board

  • Place toppings in small bowls for serving and arrange around the perimeter of the board, leaving space for potatoes in the center.
  • Slice each potato down the middle and squeeze gently to open. Place the baked potatoes in the center of the board.
  • Top and enjoy!

Thank you The Baker Mama for this yummy recipe!

 

Greek Lemon Chicken Soup

Greek Lemon Chicken Soup

by | Jun 6, 2023 | Cooking with Cape Demo

Cozy, delicious and easy to make – this easy sick day recipe is sure to help you feel a little bit better! Easy to make in the instant pot, crock pot or on the stove. Lemony and healthy! You can serve it with rice, pasta or zucchini noodles.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup celery chopped finely
  • 1 cup onion chopped finely
  • 1 tablespoon garlic minced, about 5 cloves
  • 2 cups carrots sliced in small circles
  • 1/2 teaspoon salt
  • 1/2 teaspoons pepper
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried thyme
  • 4 bay leaves
  • 680g boneless, skinless chicken breasts about 3 chicken breasts
  • 6 cups chicken broth low or no salt
  • 1/2 cup fresh squeezed lemon juice (off to the side)
  • 1 cup dry orzo or other pasta sub zoodles or GF pasta

StoveTop Instructions

  1. Chop all vegetables (I prefer to put mine in the food processor!) In a large pot, heat olive oil in the pan and sauté celery, onion + garlic until fragrant and softened (about 5-10 minutes)
  2. Once cooked, stir in carrots and spices (including bay leaves).
  3. Place whole chicken breasts on top of vegetables. Cover with chicken broth. Do not add lemon juice to the pot. 
  4. Cover pot and bring to a boil. Once boiling, reduce heat and simmer over low-medium heat for 45 minutes to an hour.
  5. While the soup cooks, bring a pot of water to a boil and cook your pasta per the directions.
  6. After one hour, remove bay leaves from the chicken broth and discard. Remove chicken from the pot + shred on a cutting board with forks or in a mixer.
  7. Add shredded chicken, lemon juice and cooked pasta or zoodles to the pot. Stir to combine and enjoy!
  8. Pro Tip: To avoid soggy pasta/noodles: Add cooked orzo or zucchini noodles to a bowl. Serve soup on top of the zoodles/pasta. This prevents the pasta/noodles from absorbing chicken broth and turning mushy

Crockpot Instructions:

  1. In a pan, heat olive oil over the stovetop. Sauté celery, onion + garlic until fragrant and softened, approximately 5-10 minutes.
  2. Add sautéd veggies to the crockpot. Stir in carrots and spices.
  3. Place whole chicken breasts on top of vegetables in a crock pot. Cover with chicken broth. Do not add lemon juice to the pot.
  4. Place the lid on the crockpot and cook on low for 8 hours or high for 4-6 hours
  5. While the soup cooks, bring a pot of water to a boil and cook your pasta per the directions.
  6. Remove bay leaves from the broth and discard. Remove chicken from the pot + shred on a cutting board with forks or in a mixer.
  7. Add shredded chicken, lemon juice and cooked pasta or zoodles to the pot. Stir to combine and enjoy!
  8. Pro Tip: To avoid soggy pasta/noodles: Add cooked orzo or zucchini noodles to a bowl. Serve soup on top of the zoodles/pasta. This prevents the pasta/noodles from absorbing broth and turning mushy

Thank you The Clean Eating Couple for this yummy recipe!

Chia Pudding with Coconut Milk and Berries

Chia Pudding with Coconut Milk and Berries

by | May 3, 2023 | Cooking with Cape Demo

Cool and creamy-dreamy Chia Pudding with Coconut Milk is accented with sweet blackberry preserves, topped with fresh berries and bananas, and finished with a perfect little granola crunch. Our lightened-up version is deliciously light but satisfying – a true power breakfast that’ll keep you full for hours! 

Ingredients

  • 1 cup unsweetened coconut milk (the lower-fat refrigerated kind – not canned)
  • 1/4 cup chia seeds
  • 1 tablespoon pure maple syrup (honey is a good alternative)
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla
  • 1/4 cup blackberry jam or preserves (preferably 100% pure fruit)
  • 1 cup fruit (blueberries, sliced strawberries and sliced bananas)
  • 1/4 cup granola

Instructions

  1. Mix coconut milk, chia seeds, maple syrup, sugar, and vanilla in a medium bowl with a spoon or whisk, stirring thoroughly to combine.
  2. Set aside briefly and stir or whisk again after about 10-15 minutes to break up any clumps of chia seeds.
  3. Cover with plastic wrap and refrigerate at least an hour or two, or overnight. At this point, you can divide it into 4 single-serve containers, or leave your pudding in a large serving bowl to portion out later. The pudding will be soft-set after about 1 hour. But, if possible, we recommend waiting at least 2 hours before eating, until the pudding is creamier and more fully set.
  4. When ready to serve the pudding, if it’s not already divided into single-serve containers, portion out 4 equal servings. Top each serving with 1 tablespoon jam, 1/4 cup fruit (or a little more, if desired) and 1 tablespoon granola. Serve immediately.

 

Thank you Two Healthy Kitchens for this yummy recipe!

 

Tomato Asparagus Frittata

Tomato Asparagus Frittata

by | May 3, 2023 | Cooking with Cape Demo

Eggs mixed with a variety of colourful vegetables, cooked to perfection and topped with fresh cilantro. This tomato asparagus frittata is infused with cumin, fenugreek and chilli flakes, to create an easy, delicious, low carb breakfast or lunch! And it is dairy-free. 

 

Ingredients

  • 10 asparagus, washed, ends trimmed, sliced in small pieces
  • 1/2 onion, finely chopped
  • 15 cherry tomatoes, washed and sliced in half – lengthwise
  • 6 eggs, medium, organic
  • 1/2 tsp cumin powder
  • 1/2 tsp fenugreek powder
  • 1/2 tsp chilli flakes, red
  • 1/2 tsp salt, sea salt
  • 1 tbsp olive oil, extra virgin
  • 1/3 cup cilantro, fresh, washed, finely chopped

 

Equipment

  • pan

 

Instructions

  • 1. Preheat the oven to 230 degrees celsius.
  • 2. Prepare all the vegetables: wash, trim and slice the asparagus, tomatoes and onion and set aside.
  • 3. Crack the eggs in a medium bowl and add all the spices and salt. Whisk well.
  • 4. Heat the oil in a medium cast iron or non-stick pan. Add the chopped onion and asparagus and saute for a few minutes on medium/high heat.
  • 5. Add the egg mixture to the pan and gently arrange the asparagus to spread evenly.
  • 6. Top with sliced tomatoes, ensuring they do not submerge completely in the egg mixture. Cook for 5 minutes on low heat until the eggs begin to set
  • 7. Sprinkle with cilantro and bake in the oven for 8-10 minutes or until cooked through. Serve whilst hot.

Thank you Desi-licious RD for this egg-cellent recipe!

 

Frikkadel – Delicious South African Braised Meatballs

Frikkadel – Delicious South African Braised Meatballs

by | Apr 10, 2023 | Cooking with Cape Demo

Spiced with cinnamon and coriander and then slowly simmered in a creamy tomato curry sauce make this dish so flavorful and delicious! Giant Meatballs – Frikadelles – South African Braised Meatballs – this is absolutely yummy!

 

For the Sauce

  • Ingredients
  • 2 Tbsp olive oil
  • 4-5 plum tomatoes, diced or 2 (14 oz) canned diced tomatoes
  • 2 medium onions, chopped
  • 6 garlic cloves
  • 1 can coconut milk (optional)
  • 2-3 tsp curry powder (mild)
  • 1 Tbsp brown sugar
  • 1 tsp salt

 

For the Meatballs

  • Ingredients
  • 1 kilo or 2.2 lbs ground beef
  • 1 cup oatmeal
  • Spices: 2 tsp nutmeg, 1 tsp cinnamon, 1/2 tsp coriander, 1/4 tsp cloves
  • 1 tsp salt
  • 3 Tbsp fruit chutney (pref. Mrs. Ball’s South African chutney)*
  • 2 eggs
  • 1/8 cup rice vinegar

 

Instructions:

  1. Heat oil in a deep/large oven proof pan (like a Dutch oven). Sauté the garlic and onions until tender (about 5 mins).
  2. Add the tomatoes. Sauté for another 5 minutes. Pour in the coconut milk. Add the curry powder, sugar and salt.
  3. Bring to a boil then simmer covered until the meatballs are ready. Adjust to taste.
  4. Prepare the meatballs while the sauce is simmering.
  5. Mix all the ingredients and form into giant meatballs (about 2-2 ½ inches in diameter).
  6. Place the meatballs in the sauce.  Cover the pan and bake in a preheated 160℃ oven for about 1 1/2 hours.
  7. Serve with rice or noodles. Oh, yummingtons!  As always, even better the next day!

 

Thank you Manila Spoon for this wholesome recipe!

 

PAMPOENKOEKIES / PUMPKIN FRITTERS

PAMPOENKOEKIES / PUMPKIN FRITTERS

by | Apr 10, 2023 | Cooking with Cape Demo

This traditional Afrikaans fritter is served either as breakfast, snack, dessert or a side dish depending on how it is made. They are a little bit savory, a little bit sweet, and a delight. 

 

Ingredients:

  • 1 cup mashed or pureed pumpkin
  • 1 cup flour
  • 2 teaspoons baking powder
  • 2- tablespoon sugar
  • ¼ cup milk
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon salt
  • 1 large egg
  • Oil for deep-frying
  • Caramel glaze
  • 1 cup sugar
  • 3 tablespoons water
  • ¾ cup heavy cream
  • 1 tablespoon unsalted butter
  • 1 tablespoon light corn syrup

 

Instructions:

For the dough

  1. In a large bowl -combine all the ingredients: mashed pumpkin, flour, baking powder, sugar, milk, egg, cinnamon, nutmeg, salt and allspice. Stir until everything has been fully combined
  2. In a saucepan pour vegetable oil, until it is at least 5 centimeters high (too little will result in flatter balls), and place on medium heat until oil is 180 degrees.
  3. The dough is going to be sticky and light, if you can, use your hands to grab a little bit of mixture at time and drop in the oil or use a spoon to spoon up the batter, and drop it in the oil. Do not overcrowd the pan. Do so in batch
  4. Fry for about 2-3 minutes until it is golden brown.
  5. Use a slotted spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.
  6. If desired, you can roll the finished product in cinnamon sugar or use the caramel glaze

For the caramel glaze

  1. Add water, sugar and corn syrup in a medium sauce -pan. Combine everything with a stir.
  2. Heat over medium high heat for about 5-10 minutes, depending on your stove. Swirl the pan if you feel the sides are getting browned too quickly. Do not stir the caramel; it will cause crystallization. Wipe down any splatters with a brush from the sides of the pan as the sugar is caramelizing- make sure you get a brown color. It does make a difference in taste
  3. Lower the heat on the saucepan, and gently add the cream and butter there will be splatters so be careful. Finally stir the mixture into a smooth consistency. Remove from the heat and let it cool
  4. Serve with fritters.

 

Thank you Immaculate Bites for this yummy recipe!