Saturday, April 27, 2019

Moroccan Minted Rice with Chicken


Moroccan Minted Rice with Chicken

This moroccan-inspired dish uses fresh mint and yogurt to brighten it up and add a creamy texture. Don't skip out on the cauliflower, which turns crispy when roasted in the oven with thyme. The Banza chickpea rice adds a healthy amount of protein and a great base to mop up any extra yogurt dressing.

Ingredients

1 bag of Banza™ Chickpea Rice ¼ cup extra virgin olive oil, divided Small handful mint leaves, chopped Juice from 1 lime, divided 1 small cauliflower, broken into florets 1 teaspoon dried thyme 2 chicken breasts, cut into cubes ½ teaspoon garlic powder ½ cup greek yogurt 1 small garlic clove, grated or minced 1 cup shredded red cabbage 2 persian cucumbers, thinly sliced Wooden skewers, soaked for 20 minutes in water

Instructions

Cook the Banza Chickpea Rice according to the package directions. Once cooked, Transfer to a large bowl and combine with 2 tablespoons olive oil, mint, and half the lime juice. Season with salt and pepper and set aside. Heat the oven to 425 degrees. In a large bowl toss the cauliflower, 1 tablespoon olive oil, and dried thyme. Season with salt and pepper and transfer to a baking sheet. Bake for 15-20 minutes until the cauliflower is fork-tender and browned in spots. Set aside. Meanwhile, heat a grill or grill pan to medium-high. Combine the chicken, 1 tablespoon olive oil and garlic powder in a large bowl. Season with salt and pepper and skewer a few pieces of chicken onto each wooden skewer. Grill the skewers for 5-6 minutes on each side until cooked through. Set aside. Combine the yogurt, garlic and remaining half of lime juice in a small bowl. To assemble, place the rice in individual bowls and top with equal amounts of the red cabbage, cucumbers, cauliflower, and chicken skewers. Serve with the yogurt sauce on the side.

3.5.3251


 




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Baked Lemon and Curry Leaf Rice

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Baked Lemon and Curry Leaf Rice

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Dr. Roebuck’s Byron 2-In-1 Mask + Scrub

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Easy Honey Lemon Chicken Recipe

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Easy Honey Lemon Chicken is perfect for weeknights! Chicken breast lightly coated in seasoned flour, pan-fried until golden and then served with a gorgeous honey lemon sauce.


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How To Make: Dairy Free Yorkshire Puddings

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It wouldn't be Sunday without them, and there's no reason to forgo them just because you're eschewing dairy! Rebel Kitchen show us how it's done.

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Friday, April 26, 2019

Working on a supply chain gang

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PLANS to create an organisation representing Scotland’s aquaculture supply chain were mooted during a workshop in Edinburgh yesterday.
The meeting, opened by Rural Economy minister Fergus Ewing and bringing together around 90 people from across the industry, looked at how businesses could accelerate growth.
The event, at the Edinburgh International Conference Centre, emerged from the Aquaculture Growth to 2030 vision, which established the Aquaculture Industry Leadership Group (AILG), and the focus was specifically on finding ways to develop the supply chain.
Stewart Graham, managing director of leading supplier Gael Force Group, as well as co-chair of the AILG, said the discussion revolved around possible means of collaboration.
‘We see a big opportunity, and the biggest part of that opportunity for the supply chain is to ensure, first of all, that the industry itself is growing,’ he said.
Delegates at the summit – who included salmon producers, feed companies, government bodies, and equipment makers – were asked whether suppliers should form some sort of association or forum.
Graham said the idea sprang from a trip he made to Denmark last year, along with Highlands and Islands Enterprise head of food and drink, Elaine Jamieson, who organised yesterday’s conference.
They were invited by the Danish Fish Tech Group, which represents a network of about 100 seafood equipment suppliers who sell to global markets.
‘It was very clear that how they function together as a group brought critical mass to their supply chain,’ said Graham.
‘It also allows them to do things like create trade export missions, fact finding missions and exhibition stands that they could all participate in. I think it’s tremendously successful.’
It was up to the Scottish supply chain to decide whether it should form some similar mechanism, said Graham – ‘to create scale and take further advantage of the opportunity in Scotland today, and in line with the planned growth, but also how we will build and develop our export market’.
‘Other countries do this very well and perhaps we should learn lessons and best practice from what others already do.’
He said about two thirds of delegates supported the idea yesterday, but no firm conclusions were reached. Data collected from the day will be collated and circulated in due course.
But he added that ‘there was definitely a consensus in the room that more collaboration would be better’.
AKVA general manager Jason Cleaversmith, who was also at the summit, said he supported the idea of greater collaboration.
‘The suppliers should be the innovation engine for the industry and, through that, we have value to bring to the table, and there should be some formal recognition that we are an integral part of the aquaculture sector.’
But Graham said supply chain growth cannot be disentangled from industry growth, and any acceleration will depend on producers getting more biomass. ‘Fundamentally, there is nothing very much we can do in the supply chain if the industry doesn’t grow,’ said Graham.
‘We can take a bit more share of it, and substitute a bit more import but, ultimately, if we want to feed and develop the wider economy, the bottom line is we need more growth from the producers.’
He said he is ‘extremely optimistic that we will double the economic value of the industry to Scotland by 2030’, and a big part of that will be growth in production.
He believes that much of this will come from the new SEPA (Scottish Environment Protection Agency) modelling, which allows existing sites to get more biomass, and from new sites, many of which may well be higher energy, larger sites.
‘Some sites will probably close too. But the net position will be that the existing footprint will very much provide a significant part of the growth that the industry are looking for.’
He predicts, based on what is in the water now, that production this year could exceed 190,000 tonnes, after dipping to around 150,000 tonnes last year.
‘I am hopeful that we will see growth back into line with the aspirations of 2030,’ said Graham.


Picture (from left to right): Amanda Stott, Facilitate This!, Jason Cleaversmith, AKVA; Julie Hesketh-Laird, SSPO; Mike Forbes, Ace Aquatec; David Gregory, SAIC; Alban Denton, Loch Duart; Fergus Ewing, Scottish Government; Elaine Jamieson, HIE; Stewart Graham, Gael Force; Jim Gallagher, Scottish Sea Farms; Alistair Ferguson, Ferguson Transport; John Marshall, Benchmark Holdings (photo:Gary Doak/HIE)




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Turkey Delight Pasta


During the holidays, you may be looking for an easy meal to prepare. This pasta dish is simple to prepare, and you can use what you have on hand. We are using turkey Italian sausage and some fresh vegetables you may have in your refrigerator.

 

If you happen to have some leftover chicken on hand, that will also work very well in this dish. Honestly, I think this would work well with pork Italian sausage too!

Love Pasta? Check out these other pasta recipes

Prego Pasta Sauce Bowls
Alonti’s Pecan Pesto Pasta
Black Kettle Pasta with Garlic Butter

Turkey Delight Pasta

Enjoy this lighter pasta dish, made with turkey sausage, and a light sauce.

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Turkey Delight Pasta

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8

Calories: 460kcal

Ingredients

1 pound pasta1 cup sliced white onion1 sliced red bell pepper2 teaspoons chopped garlic2 tablespoons olive oil2 tablespoons vodka 1 pound Italian style turkey sausage1 ounce bacon1 cup frozen peas 26.1 ounces Swanson Cream StarterTM Traditional or Swanson Cream Starter 25% Reduced Fat1/2 cup shredded Asiago cheesesalt to taste

Instructions

Preheat oven to 350 degrees. Cook turkey sausage in the oven until it has cooked through, this will take about 15 minutes. 

Cook pasta according to package directions. In a large skillet over medium heat add two tablespoons of olive oil. Add onion, red pepper, and garlic and cook until the onions are translucent. 

Slice the bacon into small pieces and slice sausage and add to the pan and brown the sausage to give it a little color. When the sausage has browned slightly, you can deglaze the pan with a couple tablespoons of vodka to deglaze the pan. 

Pour in Cream Starter and mix into the vegetable and sausage mixture. Sprinkle cheese over the sauce and stir until the cheese has melted. Pour in frozen peas and heat through. Adjust seasoning and salt if desired.

Nutrition

Calories: 460kcal | Carbohydrates: 59g | Protein: 22g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 979mg | Potassium: 825mg | Fiber: 4g | Sugar: 6g | Vitamin A: 13.1% | Vitamin C: 33.9% | Calcium: 19.4% | Iron: 9.6%




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