Beer and chili are a classic flavour combination that is hard to beat. Smoky chipotle chilis in adobo sauce are available in the Latin section of better grocers. Because a little goes a long way, consider freezing leftover chipotles for future use.
1 1/2 cups (350 mL) dried black beans
4 medium tomatoes, chopped
1 Tbsp (15 mL) apple cider vinegar
1 Tbsp (15 mL) minced chipotle chili pepper in adobo sauce or 1 tsp (5 mL) ancho chili powder
1 tsp (5 mL) cumin
1 tsp (5 mL) dried thyme
Salt and pepper to taste
1 Tbsp (15 mL) grapeseed or extra-virgin olive oil
1 large yellow onion, chopped
1 large carrot, chopped
3 garlic cloves, minced
1 red bell pepper, chopped
1 cup (250 mL) frozen corn
2 celery stalks, sliced
1 cup (250 mL) porter or stout beer
2 Tbsp (30 mL) tomato paste
1 ripe avocado, diced
1/3 cup (80 mL) fresh cilantro, chopped
Place beans in large bowl, cover with water, and let soak for several hours. Drain beans, place in saucepan, and add enough water to cover by 2 in (5 cm). Bring to boil, reduce heat, and simmer covered for 40 minutes, or until slightly tender. They will soften further in the chili.
Add tomatoes, cider vinegar, chipotle chili in adobo sauce, cumin, thyme, and salt and pepper to blender or food processor container and blend until smooth.
In large skillet, heat oil over medium heat. Add onion and carrot; cook for 5 minutes. Add garlic, red bell pepper, corn, and celery; cook 2 minutes. Add black beans, beer, tomato paste, and tomato mixture. Bring to a boil; reduce heat to medium-low and simmer, uncovered, for 30 minutes.
Serve garnished with avocado and cilantro.
Serves 6.
Each serving contains: 329 calories; 14 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 51 g carbohydrates;
13 g fibre; 41 mg sodium
source: "Think Outside the Mug", alive #353, March 2012
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.