Spicy jerk seasoning is a mainstay of Jamaican cooking. While there is no definitive recipe, you will usually find Scotch bonnet peppers, allspice, onion, thyme, and garlic as the flavour base. Scotch bonnet peppers carry a lot of heat and should be handled with plastic gloves when slicing them, although in this recipe they go right in the blender so gloves are not necessary.
1 medium onion, chopped
1/2 cup (125 mL) green onion, chopped
2 cloves garlic
1 tsp (5 mL) fresh ginger, chopped
1 tsp (5 mL) sea salt
2 tsp (10 mL) fresh thyme or 1 tsp (5 mL) dried
2 Tbsp (30 mL) ground allspice
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) nutmeg
1 tsp (5 mL) fresh ground black pepper
1 or 2 Scotch bonnet peppers
16 to 20 medium shrimp, peeled (optional)
2 Tbsp (30 mL) organic coconut oil
1 cup (250 mL) sweet potato, peeled and thinly sliced
1 cup (250 mL) collard greens, thinly sliced
1 cup (250 mL) small broccoli and cauliflower florets
1 lime, juiced
Add jerk sauce ingredients to food processor and blend to a paste consistency. Set aside.
If using shrimp, warm wok over medium-high heat, then add 1 Tbsp (15 mL) coconut oil. Add shrimp, toss to coat, and season lightly. Cook, stirring constantly, until pink and flesh is opaque, about 3 to 4 minutes. Remove to plate and cover to keep warm.
Wipe out wok with a clean, absorbent cloth, reheat, and add remaining 1 Tbsp (15 mL) coconut oil. Add vegetables and season. Cook, stirring, until crisp-tender, about 5 minutes.
Add shrimp (if using) and jerk sauce and stir for 1 minute to heat through.
Remove from heat, add lime juice, and serve. Steamed brown rice makes a great accompaniment to this dish.
Makes 4 servings.
Each serving (based on a recipe made with 16 shrimp) contains: 120 calories; 7 g protein; 5 g total fat (3 g sat. fat, 0 g trans fat); 15 g carbohydrates; 3 g fibre; 73 mg sodium
Pairing tip: Belgian abbey-style beers have a sweet note that would pair well with the spicy jerk seasoning. For a nonalcoholic option, a refreshing ginger beer would also hit the spot!
source: "Wonderful Winter Stir-Fries", alive #339, January 2011
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.