The combination of sweet and savoury with a hit of orange zest packs a flavourful punch. Serve with a side of steamed Chinese broccoli or fresh green beans.
1 large sweet potato, peeled and cut into 1/4 in (0.5 cm) rounds
1 1/2 Tbsp (30 ml) extra-virgin olive oil, divided
Salt and freshly ground black pepper
4 - 125 g skin-on white fish fillets
1/2 cup (125 ml) finely crushed toasted almonds
Finely grated zest and juice from 1 orange
1/4 cup (60 ml) finely chopped Italian parsley
1 1/2 Tbsp (30 ml) finely chopped coriander
3 tsp (15 ml) finely chopped chives
1 1/2 Tbsp (30 ml) pure maple syrup
3 tsp (15 ml) white miso paste
1 tsp (5 ml) sesame oil
Preheat oven to 350 F (180 C).
Line baking tray with baking paper. Place sweet potato slices in single layer on baking tray and brush with 3 tsp (15 ml) olive oil. Lightly sprinkle with salt and pepper and bake in oven for 15 to 20 minutes or until fork tender. Remove baking tray from oven and place on rack; set aside.
Increase oven temperature to 450 F (230 C).
Lightly brush rimmed baking tray with oil. Arrange fish fillets skin-side down in single layer and brush with 3 tsp (15 ml) olive oil. Mix almonds, orange zest and herbs in bowl. Gently press almond mixture evenly over fillets. Bake in oven for 8 minutes or until fish is tender in the centre.
Meanwhile, combine orange juice, maple syrup, miso and sesame oil in small bowl and whisk to blend. Add more miso to taste, if you wish.
To serve, arrange several cooked sweet potato slices on 4 serving plates. Rest crusted fish on top. Drizzle with miso maple syrup glaze.
Each serving contains: 1415 kilojoules; 28 g protein; 12 g total fat (2 g sat. fat, 0 g trans fat); 28 g total carbohydrates (8 g sugars, 3 g fibre); 229 mg sodium
source: "Marvellous Miso", alive Australia #21, Spring 2014
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.