This dish delves into the herb box to deliver a dose of fall freshness that can be enjoyed year-round. Dried herbs deliver the flavour, but halve the quantities for fresh herbs used below.
6 - 1/3 lb (140 g) Pacific, trawl-caught albacore tuna steaks (you may substitute halibut, if you prefer)
1 medium onion, sliced
2 cloves garlic, minced
2 whole anchovies
1 tsp (5 mL) fresh rosemary
1 tsp (5 mL) dried oregano
1/2 cup (125 mL) fresh mint leaves
Salt, to taste
1 pinch black pepper
1 Tbsp (15 mL) butter
1/4 cup (60 mL) olive oil
1/2 cup (125 mL) fish stock
1/2 cup (125 mL) red wine, preferably Syrah
Preheat oven to 425 F (220 C). Lightly grease a baking dish with olive oil. Place tuna in the dish and surround with onion and garlic. Season with anchovies, rosemary, oregano, and mint. Add salt and pepper.
Dot with bits of butter and drizzle with olive oil. Bake for 5 minutes; add fish stock and wine. Return to oven and cook for another 5 minutes or until tuna is tender.
To serve, place the albacore tuna in centre of plate, pour pan juices and onions over. Top with salsa and enjoy.
3 Tbsp (45 mL) red wine vinegar
1/2 tsp (2 mL) sugar
1/2 lemon, juiced
1/4 cup (60 mL) extra-virgin olive oil
1 clove garlic, minced
1 tsp (5 mL) fresh oregano, chopped
2 Tbsp (30 mL) fresh parsley, chopped
1 Tbsp (15 mL) fresh mint
1 tsp (5 mL) fresh thyme leaves
1/2 tsp (2 mL) fresh rosemary
2 Tbsp (30 mL) capers, rinsed
Salt, to taste
In a medium bowl, mix vinegar and sugar. Whisk until sugar is dissolved. Add lemon juice, olive oil, garlic, oregano, parsley, mint, thyme, and rosemary. Mix well. Stir in capers. Salt as needed.
source: "West Coast Wonder", alive #301, November 2007
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.
For many of us, turkey is a comfort food that recalls happy memories. This stew is one that is comforting both to make and to eat. Simmered slowly over a few hours, turkey drumsticks deliver rich flavour as well as a huge punch of protein. Tarragon gives it a fresh, bright pop of flavour that balances the earthy richness of the stew. Turkey contains high levels of B vitamins and selenium, as well as tryptophan, which has been explored in recent research for its role in the formation of the mood regulator serotonin. Leftover turkey You can also make this dish with leftover cooked turkey. Simply start the recipe by browning the leek and onion and adding stock, carrots, and parsnips. When the vegetables are tender, add cooked turkey and continue with the recipe [object Object]