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Quick Cook Sugar-Roasted Plums

Quick Cook Sugar-Roasted Plums

Sugar-roasted plums are a quick and elegant dessert that's perfect any time of the year. Watch the authors of The Complete Quick Cook make this sophisticated treat featured in the book.View Recipe: Sugar-Roasted Plums with Balsamic and Rosemary Syrup

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Cored + diced

Last weekend Christoph and I spent our Saturday night in, which is usually how we spend our Saturday nights anyway. We get up to a lot during the week so we’re usually pretty tired by the end of it. Plus, we’re lazy and it’s winter here in Toronto. As usual we tried to find something good on Netflix and this time it was The Secret Life of Walter Mitty. Usually, I’m not much for Ben Stiller movies since most of them tend to be goofy comedies. Not saying that I lack a sense of humour but I’m more into the dark comedy types. If you’ve seen The Secret Life of Walter Mitty then you’ll know for the most part that the movie isn’t a typical Ben Stiller flick but instead has a lot of great shots and scenes as well as a pretty great story. You’ll also know that this clementine cake plays an important role in the movie.

Ever since I was a child I found that food within movies or stories has always stuck with me. Even if I can’t remember a plot of a movie I always remember the food. As in the chocolate cake from Matilda, a bavarian cream cookie from Stranger Than Fiction, or even the donuts with goose livers from Fantastic Mr. Fox. Yes, I’ve thought about eating donuts with goose livers.

But back to the cake. This recipe comes from Nigella Lawson’s Clementine Cake which is made from whole clementines and almond flour. It’s naturally gluten free and oil free. To be honest the cake wasn’t exactly what I was looking for and doesn’t exactly match the cake seen in the movie but it’s definitely close. It’s extremely simple to make, has a lovely damp texture, and a very interesting slightly bitter note from the clementine skins. It also gets better the longer you keep it.

Clementine Cake (gluten free, oil free)
Recipe found here

Clementine Icing
Makes enough icing for one cake

1 1/4 to 1 1/2 cups icing sugar
2 TBSP fresh clementine juice
pinch of salt

Mix ingredients together until smooth and quite thick. Smooth on top of the cooled cake and gently push over the sides.

Candied Clementines

1 medium clementine
3 TBSP caster sugar
1 TBSP water

Slice the clementine into thin slices and lay flat in a medium sized pan. Sprinkle over the sugar and water. Bring to a simmer over medium heat and cook for about 5 minutes or until the sugar and water has thickened. Take off the heat and let cool.

  • Dried Plums - 250 grams
  • Sugar - 250 grams
  • Almonds - 15 to 20
  • Roasted cumin powder - 1 tsp
  • Red chilly powder - 1/2 tsp
  • Cardamom - 6 to 7
  • Salt - 1/2 tsp
  • Vinegar - 1 tbsp

Rinse the dried plums twice and then with help of knife remove the seeds and separate out the pulp.

After this, soak the plum pulp on warm water. For this, take 2 cup water in a vessel and let it simmer. Now mix this water to the pulp and let them remain drenched for half an hour. Also soak few almonds in warn water and let them drench so that they puff up as well and can be peeled easily.

When the plums puff up, prepare the chutney. For this, transfer these plums in any vessel and place them in flame to cook. Then add sugar, roasted cumin, red chilly powder and some salt. Let it simmer until sugar melts completely and turn thick in consistency. Meanwhile peel almonds. Keep stirring the chutney after every 2 to 3 minutes. Cook the chutney for 15 minutes on medium flame.

After this, check the chutney. To check, take some syrup in your finger and thumb and stick together. It should be gooey in texture. Now add vinegar to the chutney and transfer it to a bowl.

Sweet and tangy tantalizing plum chutney is ready. Store it in any container and serve whenever with poori, kachoris, pulao or paranthas and relish eating.. This chutney can be stored in refrigerator for up to a month.


  • You can also add melon seeds, finely sliced dates or raisins instead of almonds.
  • Vinegar not only increase the taste of chutney but also increase it's shelf life.

Aloo Bukhara Chutney Recipe - Plum Chutney Recipe

Zwetschgendatschi. German Plum Cake.

Want to know what gets me really excited? Getting packages in the mail.

I have a thing for online shopping. That is, when I do shop. I don’t spend a lot of money but when I do get around to making purchases, I find it much more exciting to buy them online. It’s like getting a present in the mail! One might think that ordering items from the comfort of your home is a good way to over spend but I actually think it helps me spend less. The problem with shopping in person is that, for me at least, it tends to lead to impulse buys or buying something I don’t even want at all, mainly because of pressure from sales people or false advertising. No, none of that with online shopping. I get to spend hours and hours comparing prices, reading reviews, and looking for coupon codes. Some people like to call it a waste of time…but I like to call it smart shopping.

Now, that leads me to a package I received in the mail yesterday. Oh how I was excited for this one. I had been waiting a good 6 months for these to go on sale. What are they? Dates! Like, the dates you eat. Those brown little shrivelled things that you find in your supermarket in clear plastic containers next to the produce aisle. Yeah, I know it’s weird that I was excited to order dates online. But these were fresh, just picked dates, soft, moist, and juicy. So it was really disappointing when I finally opened up my first date to take a bite out of it and found a long pale maggot squiggling it’s way out onto my hands. Yup. Maggot.

At first I was completely put off by the thought of eating even one date after that, let alone the full 8 pounds that I had bought. But I guess the fact that they’re organic made up for all the grossness of it. That’s the one thing about organic produce though, you never know what you’re going to get. As well, I think waiting 6 months for a fruit to come into season just to be put off by a little bug is a bit silly.

Which now, finally, brings me to this lovely Zwetschgendatschi. Which is really just a long, fancy, German word for “Plum Cake”. However, Zwetschgen are the German name for Blue Plums, also known as Prune Plums or Damson Plums. Correct me if I’m wrong. However, these little, oblong plums only come into season around here during the end of summer and knowing me, I love to buy way too much produce that’s in season because well, my eyes are bigger than my stomach.

The recipe I have today is a typical recipe for this cake that you can find all over Germany. From what I’ve been told, it’s a popular cake to be had at ‘kaffee und kuchen’ time in Germany. Yes, coffee and cake time, a meal eaten between lunch and dinner, mostly on Sundays or really whenever you feel like coffee and cake. Why don’t we have this in Canada? It seems like it would be a very beneficial meal to get you through the day.

So, back to the actual recipe. This cake isn’t what you’d really think of as a “cake”. The base is made out of a slightly sweet, yeasted dough, topped, with fresh plums, a sprinkling of sliced almonds, and a streusel topping. Also, serving with whipped cream is a must. It’s both light from the tanginess of the plums as well as substantial from the dough. Without the streusel, I’d say would make for a delicious breakfast, whipped cream optional.

For the dough:
350g/ 3 cups all purpose flour
50g/ 1/4 cup sugar
1.5 tsp dried yeast
125ml lukewarm milk (2% or Homo)
1 tsp vanilla extract
50g/ 1/4 cup soft salted butter

For the Filling:
Approximately 25 small Damson Plums or half of that if using regular plums
100g/ 1/2 cup brown sugar
50g/ 1/2 cup slivered almonds

For the Streusel:
50g/ 1/4 cup flour
50g/ 1/4 cup cold, salted butter, diced
50g/ 1/4 cup brown sugar

Cream or egg for egg wash

Line an 8.5 inch x 12 inch tray with a piece of parchment paper. You may also use a slightly bigger tray if that’s what you have.

To make the dough, stir yeast into warmed milk and let stand for a few minutes until foamy. Either using a stand mixer with the dough hook or by hand, combine the flour and sugar in your mixing bowl and stir in milk, eggs, and vanilla. Knead for about 5 minutes with the machine or about 10 by hand on your counter. If the dough is very sticky, add a little more flour, a tbsp at a time. Knead in the softened butter until the dough looks springy and doesn’t stick to the bowl or your hands. Form the dough into a ball and place into a buttered bowl, covered with plastic wrap, in a warm place, to rise for about an hour and a half or until doubled in size.

Meanwhile, prep the plums by slicing them into quarters, lengthwise. Make the streusel topping by combining the 3 ingredients with your fingers until the butter is mixed in well with the flour and sugar, to form a crumbly mix. Refrigerate until ready to use.

Preheat your oven to 350˚F.

Once the dough has doubled in size, punch it down and roll it out to about 1/4 inch thick and slightly larger than your tray. If there is too much dough, just trim off the sides and use the leftover dough another time (I rolled out my extra dough and spread softened butter and sprinkled brown sugar and cinnamon over to make cinnamon buns).

Press the dough into the tray and up the sides. Sprinkle with 1/4 cup of brown sugar and place the plums on top, skin facing down, tightly next to each other. Sprinkle over the remaining 1/4 cup of brown sugar and the streusel topping. Next, sprinkle the slivered almonds over top. Let the Kuchen sit for 15 minutes for the dough to rise a little and then brush with egg wash or cream if you have it.

Bake on the middle rack for about 25 minutes. Check after 20 minutes. If the top is browning too much, cover with a piece of foil.

Enjoy warm with a side of fresh whipped cream.

Quick Cook Sugar-Roasted Plums - Recipes

Title: Easy Summer Cooking

Author: Kelsey Nixon (TV Cook)

Sample Text: Kelsey uses one of her favorite essential tools, the slow cooker, to make some surprising, delicious and versatile dishes. Her spicy and savory pork recipe comes out of the slow cooker fork tender and perfect for any number of dishes. To start, she’ll wrap the Pork in a Warm Tortilla and add pickled red onions, pineapple and cilantro and serve it with a side of Black Bean Salad With Mango and Lime. Then, for a twist, she’ll make a Thai inspired Pork Summer Roll, filled with mint, cilantro and basil and serve it with rich and creamy Peanut Dipping Sauce. And for dessert, she’ll show you how to make a creamy and wonderful Tres Leches Bread Pudding.

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Peach + Pink + Toasted + Roasted

I’ve been reminiscing a lot these days… mostly because I’m wearing the same pair of jean shorts that I’ve worn for the past two summers, and they’ve either shrunk or my thighs are getting… stronger (see what I did there?). The summer days have me thinking in peach dreams and strawberry fields. It’s in the air. I also love how the streets in my little beachy neighborhood are abuzz with people carrying surf boards and beach towels. I love it!

I’ve spent a lot of summers here on Joy the Baker which means I’ve made my fair share of amazing summer treats. Can we talk about that? Can we be inspired by the past? Can we also talk about the Lasagna Grilled Cheese Sandwich I’m going to bring you tomorrow? Oh man… the other day I did a search for ‘grilled cheese‘ on Joy the Baker…it’s too real.

I’m thinking PIE this summer. Are you? This Peach Blueberry Pie feels particularly festive. The smell? Don’t even get me started.

I’ll be the first to admit that I have a stacking addiction. I might also have a scone and butter addiction. Addictions (and peaches) collide: Peach Cobbler Scones.

These are the flavors I dream about in November. Peach and Raspberry Crumble! Just to be clear, I can eat this whole pan by myself. No problem.

If you’re going to make breakfast rolls, they really should be Lemon Raspberry Breakfast Rolls. This was a tremendous day with yeast.

Don’t put me in a kitchen with jars and boiling water and ask me to combine them in some sort of canning situation. I’m just not the one.

Strawberry Raspberry Vanilla Quick Jam is well within my kitchen limits and out-of-control delicious. Ps. You’ll need biscuits.

Figs blow my mind! I can’t believe this candy grows on trees. This Brown Sugar Roasted Fig Oatmeal features figs from my friend Clemence’s tree and remind me of the time I chased chickens down the street with her children.

Strawberry Jam Coconut Rice Pudding: I’m sorry you’re about to eat the whole pot. Also… you’re welcome.

Roasted Strawberry Buttermilk Cake is made in a skillet and served in a skillet which makes it perfect for every season, all day, every day.

Toasted Marshmallow Squares are like camping cookies. Not cookies that you take camping… rather, cookies that you sit on your couch and eat while imagining that you were camping.

Couches are more comfortable than camping. #provenfact

Roasting fruit changes the fruit in the most delicious way. These plums are tender and herby. With yogurt and granola Roasted Plums with Olive Oil and Thyme Yogurt are an incredible (and majorly easy) weekend brunch happening.

Please consider this you dinner for the entire month of August. Summer tomatoes and blue cheese biscuits. Just hush. Tomato Cobbler with Blue Cheese Biscuits

Last summer I went to Maine, ate a tremendous amount of food, hung out of a big boat, looked at the starry sky and then came home and ate Fore Street Mussels with Almond Butter on my couch. It was all the best thing ever.

I hope you’re in the kitchen and at the beach this summer. Bake the cookies. Bring the sunscreen. I love you so much.

Seriously Eating II: 94 Recipes from Serious Eats' Healthy and Delicious Column

Since September 2008, I’ve been writing the Monday morning Healthy and Delicious column for Serious Eats (except in September 2010, when Leigh took over 'cos I got hitched). As we don’t include those recipes on Cheap Healthy Good, I figured I’d take today’s regular article slot to list them all. Why? They’re all healthy and good, and the vast majority are eminently affordable, as well. As far as photos … they’re not bad! They make food look like food! So that’s fun. Enjoy, and I hope you get some mileage out of 'em.

Kelsey's Essential Summer Recipes

Kelsey Nixon knows a thing or two about entertaining with ease. Make summer cookouts, picnics and potlucks extra special with her easy, tasty recipes.

Related To:

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Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Alice Gao ©2014, Cooking Channel, LLC. All Rights Reserved.

Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Alice Gao ©2014, Cooking Channel, LLC. All Rights Reserved.

Photo By: Stephen Murello ©Stephen Murello

Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Sweet and Sour Barbecued Picnic Drums

Take the flavors of your favorite Chinese takeout and pack them in these grilled chicken drumsticks. A little marmalade and crushed red pepper flakes go a long way.

Dos Leches Strawberry Cake

Stack up your summer dessert with fresh whipped cream and condensed-milk-soaked shortcakes. You won't regret it.

Lemon Blueberry Muffins

The secret ingredient to keep these muffins from drying out is sour cream, which adds a nice tang to the classic blueberry recipe.

Stuffed French Toast with Fresh Strawberry Jam and Blueberries

Step up your French toast game with cream cheese and strawberry jam stuffed inside.

Mango Salsa

Pump up your salsa's flavor with a mix of sweet (from ripe mangoes) and spicy (from serrano chiles).

Sugar Cookie Crust Fruit Pizza

Layer sliced seasonal fruits in concentric circles atop a giant sugar cookie for a sweet take on a pizza pie.

Slow Cooker Shredded Pork

Kelsey's slow-cooked pork is the perfect recipe for the busy professional or mom on the go. Set it in the morning, forget it all day and come home in the evening to a flavorful, fork-tender meal that melts in your mouth.

Charred Corn Salad With Basil Vinaigrette

Charred sweet corn is a welcome side at any backyard gathering, but when dressed with a rich basil vinaigrette and tossed with tomatoes, it's a standout side exploding with summer flavors.


These are no ordinary fajitas. Kelsey rubs skirt steak with a garlic, chile, cumin and sugar mixture, then serves the grilled fare with a homemade pomegranate glaze for a sweet finish.

Quick Coleslaw

Kelsey's simple coleslaw calls for just seven ingredients and can be prepared in 10 minutes or less, so you can whip it up on your way out the door for your next backyard barbecue or potluck party.

Chocolate Peanut Butter and Banana Icebox Cake

Kelsey updates the no-bake icebox cake with a classic trio of flavors: chocolate, peanut butter and banana. This decadent layered cake will remind you that sometimes one slice just isn't enough.

Classic Macaroni Salad

Kelsey's macaroni salad has the perfect balance of chewy, crunchy and creamy textures, and fresh dill gives a refreshing burst of herby flavor.

Asian Chicken Burger

Kelsey's flavorful chicken burger gets its Asian edge from chili sauce-infused mayo, hoisin- and soy sauce-flavored patties, and pickled Asian slaw with ginger.

Sinless Sangria

Kelsey's virgin sangria starts with a sparkling grape juice base, plus cranberry, lime and orange juices for sweet tang and color. She mixes in strawberries, citrus and mint, but you can feel free to use any fruit and fresh herbs you have on hand.

S'mores Bars

It's hard to improve on the classically simple s'more, but Kelsey might have done just that with her marshmallowy, chocolately s'mores bar recipe.

Fried Quick Pickles with Buttermilk Ranch Dippin’ Sauce

Kelsey's crunchy, tangy quick pickles become hearty barbecue sides when breaded and fried to a golden-brown finish.

Fresh Herb Salad with Burrata

Creamy burrata cheese and a variety of summer herbs top crostini for a light, flavorful summer appetizer.

Fresh Peaches and Cream Tart

Is there anything better than fresh peaches? Perhaps, if you count this easy open-faced tart. The rustic style means you can spend less time crimping the perfect crust and more time eating peach pie, topped with vanilla ice cream, of course.

Pressed Picnic Sandwich with Roasted Red Pepper and Pepperoncini Spread

Planning a picnic? Make this pressed sandwich first thing in the morning and put it in the refrigerator for 4 hours with a pan on top of it. This will help condense and flatten the sandwich as well as marry all those deliciously salty flavors.

Herby Potato Salad With Warm Bacon Vinaigrette

Vanilla Bean Lemonade

Kelsey adds vanilla bean paste to her homemade lemonade recipe, adding aromatic sweetness to the classic cooling summer beverage.

Shredded Pork and Pineapple Tacos

Adorn Kelsey's slow-cooked shredded pork with quick pickled red onions and an array of garnishes for a winning fiesta dish.

Grilled Picnic Corn

Kelsey spreads grilled corn with a mixture of cilantro, garlic, chili powder and lime juice and then rolls it in Romano cheese for a spicy, tangy take on the classic barbecue side.

S'mores Pudding Pie

Transform a campfire classic treat into pie form by topping a graham cracker crust with chocolate pudding pie filling. Gooey toasted marshmallows add just the right finishing touch.

Ratatouille Tart with Caramelized Onion-Tomato Jam

Ratatouille, the inspiration for Kelsey's rustic tart, is a traditional French dish made of stewed vegetables, including tomatoes, onions, zucchini, squash and eggplant. This recipe is topped with goat cheese and fresh oregano –– a tangy, tasty and summery spin on the classic.

Pan Seared Pacific Cod With Cilantro Vinaigrette and Creamed Corn

Turn sweet summer corn into a creamy base for seared cod fillets, and brighten the dish by topping with a zesty cilantro vinaigrette.

Tangy Maple Baked Beans with Applewood Smoked Bacon

Applewood-smoked bacon lends its sweet-smoky flavor to these baked beans, which are nicely balanced by opposing cider vinegar and maple syrup.

Antipasto Summer Lettuce Wraps

Kelsey chops the ingredients for a traditional antipasto platter, tosses them in a red wine vinaigrette, then serves the mixture up in Bibb lettuce for a playful spin on a classic Italian appetizer.

Tres Leches Bread Pudding

Who knew you could bake dessert in your slow cooker? Kelsey's recipe for Tres Leches Bread Pudding is ready in four hours. Don't forget the cinnamon-sugar sauce that takes it to the next level.

Fried Green Tomato BLT with Sweet Basil Mayo

Kelsey dips sliced green tomatoes in buttermilk batter before dredging them in a combination of rice flour and cornmeal and then frying. The result is a wonderfully crispy twist on the traditional "T."

Cumin-Scented Oven-Baked Ribs With Sweet and Tangy BBQ Sauce

Quick Pickles

Kelsey's salty, tangy pickling liquid produces crisp pickles in just 20 minutes. Make sure to reserve any extra liquid to dress the pickles later, or to add some tang to other sauces.

Grilled Garlic Shrimp with Romesco Sauce

Romesco sauce, made with toasted Marcona almonds and roasted red peppers, makes the perfect accompaniment to shrimp grilled with smoky paprika and garlic.

Shredded Pork Summer Rolls

Spiced, slowly simmered pork, fresh herbs and vegetables are wrapped in rice paper for a lighter bite-sized take on the pulled pork sandwich.

Smoked Bacon Blue Burger With Caramelized Onion Tomato Jam

A mixture of brown sugar and molasses gives Kelsey's carmelized onion and tomato jam rich sweetness, which complements the salty tang of this blue cheese-topped burger.

Peach Salad with Tomatoes, Feta and Basil Vinaigrette

Salty feta cheese offsets sweet, juicy peaches in Kelsey's fresh summer salsa.

Watermelon, Ginger and Lime Granita

Sweet watermelon, zesty lime and tangy ginger blend together in this beautiful icy pink dessert. Give the refreshing treat authentic Italian flair by topping it with fleur de sel.

Grilled Vegetable Panini with Herbed Feta Spread

The salty, herby feta spread, made thick, creamy and tangy with cream cheese and sour cream, almost overshadows all the fresh veggies in this sandwich.

Salted Caramel Milkshake

A hint of sea salt turns this caramel shake into an addictive, down-to-the-last drop drink.

Smoky Panzanella With Market Vegetables

Got leftover bread? Chop it up and toss it into this colorful salad with red and yellow peppers, juicy cherry tomatoes, fresh basil and smoked mozzarella.

Pickled Shrimp with Lemon Chive Aioli

Whereas most pickling processes take several days or weeks to complete, Kelsey whips up these tangy, brined shrimp in a matter of minutes. Dipped in a creamy lemon chive aioli, these shrimp will disappear as fast as you made them.

Raspberry Limeade with Lavender and Mint

If you're skipping the alcohol, you can do no better than Kelsey's raspberry limeade, sweetened with sugar and infused with bubbly seltzer water.

Stone Fruit Salsa With Cinnamon Chips

Chips 'n' dip becomes a dessert when cinnamon-dusted tortilla chips are topped with a unique, sweet stone fruit salsa. (Don't forget the fresh basil, which adds a burst of herby flavor.) For a different take, try using strawberries and mangoes, or any other favorite fruit combination.

Deviled Eggs With Candied Bacon

Crowd-pleasing deviled eggs become salty, sweet and indulgent with the addition of crunchy candied bacon.

Sugar-Roasted Stone Fruit

Stone fruits –– whether peaches, plums, nectarines or apricots –– are late summer's darling. Concentrate the fruits' sweet flavor with a spin in a hot oven, then serve warm with vanilla ice cream.

Bacon, Cheddar and Chive Biscuits

For rolls that can stand up to barbecue's diverse flavors, try Kelsey's savory bacon, cheddar and chive biscuits.

Berry Pie Pops on a Stick

These mini, portable pies are as much fun as they are delicious, and they make the perfect picnic basket addition. Sub in whatever fruit fillings you'd like!

Cumin-Seared Scallop Tacos

Serve a sophisticated taco complete with cilantro-lime rice, mango salsa and seared scallops.

Banana Caramel Cream Pie

Kelsey adds a gourmet twist to this cookout classic with a swirl of salted caramel. It adds richness and helps cut the sweet.

Skillet Corn Cakes

Rethink corn on the cob and instead, fry some of Kelsey's sweet corn cakes and serve as an appetizer.

Skillet Blueberry-Peach Cobbler

Swap your favorite summer fruits into Kelsey's flexible cobbler recipe. Here, she uses blueberries and peaches.

Tomatillo Guacamole

Kelsey gives guacamole some extra spunk with the addition of tangy tomatillos.

Cherry Pie-in-a-Jar

Fresh tart cherries are fleeting, so savor as many as you can while they're here. Kelsey's adorable personal-sized pies in a jar are perfect as a late-summer party treat. They also make great gifts –– if they ever make it out of your kitchen.

Quick Cook Sugar-Roasted Plums - Recipes

Roasted & Stuffed Acorn Squash with Brown Rice, Seasoned, Lean Ground Beef and Black Beans, with a touch of Sharp White Cheddar

2 acorn squash
• Olive oil
• Salt
• Fresh cracked black pepper
¼ onion, finely diced
¼ lb extra lean ground beef (96/4)
2 cloves garlic, pressed through garlic press
• Pinch cumin
• Pinch cayenne pepper
• Pinch cinnamon
¾ cup cooked brown rice
½ cup black beans
¼ cup cherry tomatoes, quartered
2 tablespoons fresh cilantro, chopped, divided use
1 tablespoon sunflower seeds
¼ teaspoon orange zest
¼ cup finely shredded sharp white cheddar cheese
1 green onion, chopped, for garnish
• Simple Tomato-Cilantro Salad (recipe below)

-Preheat the oven to 400 degrees, and line a baking sheet with foil or parchment paper.

-Prepare the acorn squash by cutting off the bottom “point” to create a flat surface (don't take too much off), and also cut the stem part off to create another flat surface, again taking care to not cut too much off next, cut the squash in half width-wise, in the center, creating 4 halves scoop the seeds and stringy bits out, drizzle a little bit of olive oil into each of the 4 halves, and add a couple of pinches of salt and pepper to each half place each squash half onto the baking sheet with the cavity facing down, and roast for roughly 35 minutes, or until the flesh is fork tender remove from the oven, and allow the squash to cool slightly until they can be handled leave the oven on.

-While the squash roasts, cook the ground beef by placing a medium-size non-stick pan over medium-high heat, and drizzling in about 1 tablespoon of olive oil once the oil is hot, add in the onion, and saute for about 2 minutes next, add in the ground beef and break it up with a spoon/spatula into small crumble once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

-Once the squash is cool enough to handle, spoon equal portions of the beef/rice mixture into the cavity of each squash half, sprinkle over the top about 1 tablespoon of the sharp cheddar cheese, and place the halves back onto the baking sheet and into the oven to bake for an additional few minutes just until the cheese melts serve with Tomato-Cilantro Salad on the side, for a fresh and bright addition.

Simple Tomato-Cilantro Salad ingredients:

1 cup cherry tomatoes, halved
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh lemon or lime juice
• Salt
• Olive oil

-Place the halved tomatoes into a bowl, and add in the cilantro, the lemon or lime juice, a pinch of two of salt and a drizzle of olive oil toss all ingredients together, and keep in fridge until ready to serve.

Quick Cook Sugar-Roasted Plums - Recipes

Thai-Style Crispy Tofu Sauteed with Red and Yellow Bell Peppers, Onions, Mushrooms and Tomatoes with Fresh Basil and Crushed Peanuts Over Brown Rice Noodles

1 (1 lb.) block “extra firm” tofu, cut into bite-sized cubes
2 tablespoons soy sauce
2 teaspoons sesame oil
4 cloves garlic, pressed through garlic press, divided use
½ teaspoon freshly cracked black pepper, divided use
¼ cup flour
• Vegetable oil
½ cup sliced mushrooms
1 Roma tomato, chopped
1 small red bell pepper, cored and seeded, and sliced into strips
1 small yellow bell pepper, cored and seeded, and sliced into strips
1 small orange bell pepper, cored and seeded, and sliced into strips
½ onion, halved again and sliced thinly
• Sweet Chili-Hoisin Sauce (recipe below)
½ pound brown rice pasta (I used spaghetti-style), cooked according to package instructions, then rinsed well and drained (*see note)
¼ cup fresh basil leaves, julienned, divided use
¼ cup peanuts, minced

(*Brown rice pasta can be a bit more starchy than normal pasta, so use a big pot with a lot of water in it when you put the pasta into the boiling water, use tongs to move the pasta around to keep it as separated as possible, stirring occasionally during the cooking process cook until soft but with a slight bite.)

-Place the cubed tofu into a large bowl, add the soy sauce, sesame oil, 2 cloves of the pressed garlic, and ¼ teaspoon of the cracked black pepper, and toss to coat allow the tofu to marinate while you prep/slice the rest of the ingredients.

-Once marinated, add the flour to the tofu cubes, and toss to coat them as evenly as possible to crisp the tofu, place a large non-stick skillet or pan onto medium-high/high heat, add about 2-3 tablespoons of the vegetable oil, and allow it to become hot once hot, add the flour-coated tofu cubes to the pan in an single layer (working in two batches, if necessary), not moving them to allow them to crisp up on that side for about 2 minutes turn them over once they're golden on that first side, and don't touch them again for another 2 minutes to allow them crisp on that second side next, shake the skillet/pan a bit to move the tofu around to crisp on all remaining sides, for about 1 more minute turn the heat off once the tofu cubes are golden, and slide them into a bowl or onto a plate, setting them aside for a moment and keeping them warm.

-Next, saute the veggies by placing the same large non-stick skillet or pan over medium-high heat, and adding about 1-2 tablespoons of the vegetable oil to it once the oil becomes hot, add in the sliced mushrooms and chopped Roma tomato, and saute them for a 2-3 minutes until the mushrooms become golden, and the tomato begins to soften and become juicy slide them out of the pan and onto a plate, and set them aside for just a moment next, drizzle just a touch more oil into the hot pan if necessary, and add in the sliced bell peppers and the sliced onions leave them undisturbed for about 2 minutes, to create a nice char/caramelization on one side, and then toss them a bit and allow them to char a little more, again undisturbed, for another couple of minutes next, add in the remaining 2 cloves of pressed garlic and stir, and then add the crisped tofu cubes back into the pan, along with the Sweet Chili-Hoisin Sauce, the brown rice noodles and about half of the julienned basil turn off the heat, and toss everything together to evenly coat.

-To serve, spoon equal portions of the brown rice pasta and tofu/veggies into a bowl or plate, and garnish each portion with about 1 tablespoon of the minced peanuts.

Sweet Chili-Hoisin Sauce ingredients:

½ cup Hoisin sauce
2 tablespoons sweet chili sauce
3 tablespoons rice vinegar

-Whisk all ingredients in a small bowl until combined cover with plastic and refrigerate if not using immediately.

Watch the video: Super Fast Chefs (January 2022).