This plate of pasta gets an extra kick from ponzu sauce. Ponzu is soy sauce seasoned with citrus, and it adds a delicious blend of flavours to many dishes. It is available in grocery stores in the Asian foods section. Some ponzu is gluten free; however, if you have difficulty finding this type, you can make your own using the recipe included below.
If you don’t have a spiralizer to turn the squash into noodles, cut squash using a mandoline fitted with a julienne blade. Julienned squash may need a couple of extra minutes of baking time.
Noodle Dish 1 medium butternut squash 2 Tbsp (30 mL) extra-virgin olive oil, divided Freshly ground black pepper 1/2 small red onion, diced 2 1/4 cups (540 mL) canned chickpeas, drained and rinsed 1 bunch fresh kale, stems removed, washed, and coarsely chopped 1/4 cup (60 mL) chopped Italian parsley 2 Tbsp (30 mL) ponzu sauce 1/3 cup (80 mL) toasted pumpkin seeds
Gluten-Free Ponzu (optional) 1/4 cup (60 mL) orange juice 1/4 cup (60 mL) lemon juice 1/3 cup (80 mL) gluten-free soy sauce 2 Tbsp (30 mL) rice vinegar 2 Tbsp (30 mL) mirin Organic brown sugar, to taste Crushed hot chilies, to taste
Preheat oven to 400 F (200 C). Line baking sheet with parchment paper.
Cut off bulbous end of squash. Place in reusable container and refrigerate for another use. Trim end off remaining piece of squash and peel. Cut in half to make 2 pieces about 3 in (8 cm) long. Process 1 piece through spiralizer or mandoline, cutting squash into long, thin noodles. Repeat with remaining piece of squash. You may need to separate noodles using your fingers.
Toss squash noodles with 1 Tbsp (15 mL) olive oil and spread out in single layer on baking sheet. Season lightly with pepper. Add a little more oil if noodles appear too dry. Bake for 5 minutes, or until squash is tender but still firm when pierced with a fork.
Meanwhile, heat remaining 1 Tbsp (15 mL) olive oil in large, heavy saucepan or deep frying pan. Add onion and sauté just until soft. Add chickpeas and stir. Remove from heat.
If making your own ponzu, pour liquid ingredients into small bowl and whisk to blend. Add brown sugar and hot crushed chilies to taste.
When squash is ready, gently fold into chickpea mixture along with kale and return to burner. Gently toss over high heat for 1 to 2 minutes, or until kale wilts and ingredients are piping hot.
Fold in parsley. Spoon into heated serving bowls, drizzle with a little ponzu sauce, and sprinkle with toasted pumpkin seeds.
Each serving contains: 243 calories; 11 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 29 g total carbohydrates (4 g sugars, 6 g fibre); 366 mg sodium
source: "Veggie Noodles", alive #390, April 2015
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.
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.