Five spice powder is one of the essential seasonings for much of Chinese cooking and infuses broths with a balanced mixture of sweet, savoury, and peppery flavour.
1 lemon grass stalk
3 cups (750 mL) low-sodium chicken broth
1/2 oz (14 g) dried shiitake mushrooms
2 in (5 cm) piece ginger, peeled and thinly sliced
1 Tbsp (15 mL) low-sodium soy sauce
1 1/2 tsp (7 mL) Chinese five spice powder
1/4 tsp (1 mL) red chili flakes
2 tsp (10 mL) sesame oil
6 oz (170 g) udon noodles (choose soba noodles for a wheat-free option)
1 Tbsp (15 mL) grapeseed oil or peanut oil
1 lb (450 g) boneless, skinless organic chicken thighs, sliced into 1 in (2.5 cm) pieces
2 cups (500 mL) snow peas, ends trimmed
4 or 5 baby bok choy, leafy parts only
3 green onions, thinly sliced
1/4 cup (60 mL) cilantro
1 Tbsp (15 mL) sesame seeds
Slice off tough end of lemon grass and discard. Cut remaining lemon grass into 2 in (5 cm) pieces and smash each piece. Bring lemon grass, broth, mushrooms, ginger, soy sauce, five spice powder, and chili flakes to a boil in medium saucepan. Turn off heat, stir in sesame oil, and set aside for at least 30 minutes.
Prepare noodles according to package directions. Drain, rinse well, and set aside.
Heat grapeseed or peanut oil in wok or large skillet over medium-high heat. Add chicken and cook until no longer pink, about 5 minutes. Remove chicken from pan and set aside. Add snow peas to pan and heat until tender, about 2 minutes. Add bok choy and green onions and heat just until bok choy has slightly wilted.
Remove lemon grass from broth and reheat to just under a simmer. If noodles have stuck together, rinse under cold water to loosen. Divide noodles, chicken, and vegetables among serving bowls. Spoon broth overtop and garnish with cilantro and sesame seeds.
Each serving contains: 388 calories; 30 g protein; 14 g total fat (3 g sat. fat, 0 g trans fat); 38 g total carbohydrates (12 g sugars, 5 g fibre); 486 mg sodium
Source: "Oodles of Noodles", alive #377, March 2014
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.