Tangy Apricot Sirloin with Lentils and Carrots | How to Make Healthy Dinner Recipe
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The joy of cooking is when you try new things every day! Insanely juicy, tender baked Sirloin, served with apricot sauce is an exotic go-to supper dish. Fresh Apricot Sirloin with Lentils and Carrots for dinner? The fruity saucy taste on the baked steaks with some carrots, white rice or even lentils toppings is a winner. You are free to use the substitute like peach or pineapple as well but my preference is apricot, as it has vitamins and fiber & also helps to reduce body fats. So the focus on fitness and happy taste buds together get served in this platter.
Serve: 2
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Ingredients
2 sirloin steaks of 4 oz.
1 tbsp. of garlic powder
3 bay leaves
1 tbsp. of marjoram
8 oz. of apricots
½ lb. of medium tomatoes
Juice from ½ lime
Juice from ½ lemon
¼ tsp fresh basil
1 cup of cooked lentils
1 medium carrot
2 tbsp. of coconut oil/ghee
Sea salt and pepper to taste
Instructions
Preheat oven to 350°f.
Chop the bay leaves, basil, and tomatoes.
Bone apricots and cut them into small squares.
In a food processor, blend the tomatoes, apricots, basil, bay leaves, marjoram, garlic powder, lime juice, and lemon juice until smooth. Season with sea salt and pepper to taste.
Put the apricot mixture into a saucepan and add ½ cup of water. Heat until mixture has a sauce consistency. Stir constantly.
Thinly slice the carrot.
Grease a baking pan with coconut oil and place the sirloin steaks and carrot slices onto the prepared baking pan.
Bake for 20 minutes.
Serve steaks with lentils and carrot chips. Pour apricot sauce over the steaks.
Enjoy!
Substitutions
You can substitute the lentils with white rice.
Chef Notes
Wash the vegetables before using them.
Peel the carrot before slicing it.
Depending on how thick you sliced the carrot, beware for them not to burn in the oven. Check if they are ready 10 minutes after placing them in the oven. If they are golden, remove them from the oven and place the steaks back to the oven.
Seep the flavors; enjoy the incredible juicy Sirloin with tangy Apricot for your Dinner. You would even lick the plate because there’s too much of intensified flavor that wouldn’t let you stop. If you really want to impress your family or someone special with your home cooking skills, We Being Fit says go for it! A platter of healthy delicious flavors that just looks soothing and taste heavenly.
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Annette Sym is the author of the Symply Too Good To Be True cookbook series 1 - 7 and has helped thousands lose weight and keep it off with her deliciously healthy recipes, Breakfast Shakes and mentoring. Cooking for 1 or 2 people RELEASED DECEMBER 2018 contains 96 pages and over 150 deliciously healthy easy-to-make recipes for singles or couples. Includes recipes adapted from cookbooks 1-7, PLUS 21 new recipes (3 new recipes for each of the 7 sections).
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Let's make some Apricot Glazed Carrots in a Crockpot / Slow Cooker. I am using fruit spread from the Bonne Maman 2020 Advent Calendar. Chefman 1.5 Quart Slow Cooker on Amazon: Bonne Maman 2020 Advent Calendar:
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DELICIOUS CARROT CAKE ????????
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Lacnor's Table | Chicken Tagine with Apricot and Carrots in Lacnor Peach Nectar Sauce
This recipe was inspired by the flavors of Morocco, known for its sweet and savoury cuisine by combing fruit with meat. A “Tagine” refers to the shallow cooking dish with a tall, conical lid. Its design helps cook food in a steamed environment making it deliciously tender and juicy. This slowly stewed chicken with warm sweet spices, carrots, apricots, and almonds makes for a wonderful medley of flavours and textures for Ramadan.
Ingredients:
- 1 kg, Chicken Drumsticks and Thighs (skinless)
- 1 tsp, Ground Cumin
- 1 tsp, Ground Coriander
- 1 tsp, Ground Turmeric
- 1 tsp, Ground Ginger
- 1 tsp, Ground Cinnamon
- 1/2 tsp, Sweet Paprika
- 1/2 tsp, White Pepper
- 1/4 tsp, Cayenne Pepper
- 1 tsp, Salt
- 1/4 Cup, Parsley (chopped)
- 1/4 Cup, Coriander (chopped)
- 1 tsp, Vegetable Oil
- 1 Piece, Onion (sliced)
- 1 Piece, Small Fresh Ginger (minced)
- 1 Clove, Garlic (minced)
- 1 tsp, LACNOR Tomato Paste
- 2 Cups, LACNOR Essentials Peach Nectar
- 1/2 Piece, Lemon Zest and Juice
- Pinch, of Saffron
- 1/2 - 1 Cup, Water
- 8 Pieces, Dried Apricots
- 2 Pieces, Carrots (halved)
- 1/4 Cup, Almond Flakes (toasted)
- Sprigs, of Fresh Coriander Leaves Instructions:
• In a large bowl, combine the chicken with all the spices, salt, herbs and vegetable oil. Toss to combine and set aside.
• In a large tagine, heat the oil and brown the chicken on all sides for a few minutes. Set aside on a plate.
• In the same tagine, sweat the onions and ginger until softened, then add Lacnor Tomato Paste and cook for a minute. Add Lacnor Essentials Peach Nectar, lemon juice, zest, saffron, and water; bring to a simmer.
• Return the chicken to the tagine, place the thighs in the center, and arrange the drumsticks nicely, (around the tagine) with the carrots and apricots in between.
• Pour just enough water to submerge the chicken halfway.
• Cover and cook on medium-low heat for 30-40 minutes until chicken is fully cooked and tender.
• Garnish with fresh coriander and almonds.
• Serve either with couscous or crusty bread.
Ginger & Walnut Carrot Cake - Nigella: At My Table | Episode 3 - BBC Two
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Watch the BBC first on iPlayer ???? Programme website: While in some senses Nigella's Ginger and Walnut Carrot Cake is reminiscent of an old fashioned, slightly rustic English Teatime treat, it is also a perfect pudding. Recipe:
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