A savoury breakfast bowl is just the thing to slow down and linger over after a busy week. If you’re short on time, skip the roasted chickpeas and substitute a sprinkling of toasted pumpkin seeds or roughly chopped almonds.
Spiced roasted chickpeas can be made up to 4 days in advance and stored at room temperature in an airtight container. If chickpeas lose their crispness, place on baking tray and pop in a 400 F (200 C) oven for 5 to 10 minutes.
Start by making chickpeas. Preheat oven to 425 F (220 C). Place rimmed baking tray in oven while it is preheating.
Lay clean kitchen towel or paper towel on clean work surface and spread chickpeas overtop. Place another towel over top and gently press and roll the chickpeas around to remove any excess water. Place chickpeas in bowl and toss with seasonings and oil. Transfer seasoned chickpeas to hot baking tray and spread into single layer. Bake, stirring once after 15 minutes, until golden brown and crispy, about 20 to 25 minutes total. Let chickpeas cool on tray until warm or room temperature, stirring occasionally, before serving.
While chickpeas are baking, make farro. Bring large saucepan of water to a boil. Stir in farro, reduce heat to medium, and simmer until just chewy, about 20 minutes. Drain and set aside.
To cook eggs, bring small saucepan of water to a boil. Add cold eggs and reduce heat to medium low. Simmer for 6 minutes before transferring eggs to bowl of ice water to cool completely, about 10 minutes. Drain, peel, and set aside.
In small bowl, stir together yogurt, tahini, and lemon juice. Sauce should be the consistency of yogurt. If too thick, add water 1/2 tsp (2 mL) at a time, until desired consistency is achieved.
When ready to serve, heat half the avocado oil in large frying pan over medium heat. Add cumin and fry, stirring constantly, for 30 seconds. Stir in farro. Cook, stirring often until lightly toasted, about 2 minutes. Divide farro among serving bowls. Place frying pan back over medium high heat and add remaining oil. Place kale on one half of pan and cherry tomatoes on the other. Sauteu0301 kale with salt until wilted while cherry tomatoes blacken and blister, about 2 minutes. Divide kale and cherry tomatoes over farro. Carefully halve soft-boiled eggs and add to bowls. Top each bowl off with some avocado slices, a dollop of yogurt sauce, a sprinkling of spiced roasted chickpeas, and chopped parsley.
This recipe is part of the Beautiful Bowlfuls collection.
These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
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.