This colourful dish is sure to thrill sushi lovers. Arctic char is considered one of the more sustainable seafood options, but you can also use rainbow trout or wild salmon for this recipe. Wasabi powder and nori can be found in health food stores or the Asian section of many grocers.
1 cup (250 mL) Chinese black rice
1 cup (250 mL) frozen shelled edamame
1 large carrot, sliced into matchsticks
1 cup (250 mL) thinly sliced radish
2 sheets nori, crumbled
1 Tbsp (15 mL) rice vinegar
1 Tbsp (15 mL) sesame oil
Juice of 1/2 lemon
1 Tbsp (15 mL) + 1 tsp (5 mL) honey
1/4 tsp (1 mL) sea salt
1/8 tsp (0.5 mL) cayenne
2 tsp (10 mL) wasabi powder
1 Tbsp (15 mL) reduced sodium soy sauce
1 1/2 lb (750 g) Arctic char fillets
1 Tbsp (15 mL) sesame seeds (optional)
In medium-sized saucepan, combine rice with 1 3/4 cups (435 mL) water. Bring to a boil, reduce heat, and simmer, covered, for 30 minutes, or until tender. Set aside for 5 minutes and then fluff with a fork.
Prepare edamame according to package directions.
Preheat oven to 400 F (200 C). In large bowl toss together cooked rice, edamame, carrot, radish, and nori.
In small bowl, whisk together rice vinegar, sesame oil, lemon juice, 1 tsp (5 mL) honey, salt, and cayenne to create dressing. Pour dressing over rice mixture and toss to coat.
Liquefy remaining honey (1 Tbsp/15 mL) in small saucepan over low heat. In small bowl, whisk together wasabi powder with 1 Tbsp (15 mL) water. Whisk in soy sauce and liquefied honey.
Place Arctic char skin-side down on parchment- or silicone-lined large baking sheet and brush with generous amount of wasabi and honey mixture. Bake for 5 minutes. Remove char from oven, brush with more of the wasabi and honey mixture, and cook until it flakes easily, about 6 minutes more.
Divide rice mixture among serving plates and top with chunks of the Arctic char. Garnish with sesame seeds, if desired.
Each serving contains: 333 calories; 30 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 30 g total carbohydrates (6 g sugars, 4 g fibre); 243 mg sodium
source: "Rice Is More Than Nice", alive #360, October 2012
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.