The giant of the grain world, Kamut is great for bulking up soups. This delightful veggie-packed number makes a tasty transition from heavier winter dishes to lighter spring fare. It’s also proof of how a well-made soup can be rich in substance without being rich in calories. Spelt or wheat berries can also work well here as a substitute.
If you are looking to breathe new life into your pancakes, muffins, pizza crusts, and DIY breads, try incorporating ancient grain flours such as spelt and Kamut. They are made by simply grinding up the grains into a fine powder, which provides significant nutritional advantages over refined all-purpose wheat flour.
These flours are becoming increasingly available in stores, but you can also make your own by blending whole kernels in a food processor or high-powered blender until powdery. Start by replacing half the flour in a recipe with an ancient version, and experiment from there.
Place Kamut and 2 cups (500 mL) water in medium-sized saucepan. Bring to a boil, reduce heat, and simmer covered over low heat until tender, about 50 minutes.
Heat oil in large saucepan over medium heat. Add chicken and heat until browned. Remove chicken from pan and set aside. Add onion, carrot, celery, yellow bell pepper, and salt to pan; heat until vegetables have softened, about 6 minutes. Add garlic; heat for 1 minute. Add tomato paste, herbes de Provence or Italian seasoning, black pepper, and chili flakes; heat for 30 seconds.
Add broth and tomatoes to pan, bring to a simmer, and heat covered for 15 minutes. Stir in cooked Kamut, chicken, spinach, and red wine vinegar; heat for 5 minutes.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!