Packed with chicken, mozzarella, tomatoes and pesto, this frittata has a definite pizza vibe. You’ll have extra pesto, so use it in pasta dishes, as a sandwich spread, or even as a garnish for creamy soups. The arugula pesto can be made up to three days in advance.
2 cups (500 mL) arugula
1/2 cup (125 mL) fresh basil
1/3 cup (80 mL) walnuts
3 garlic cloves, chopped
1/3 cup (80 mL) grated low-sodium Parmesan cheese
Juice of 1/2 lemon
1/4 cup (60 mL) extra-virgin olive oil or camelina oil
1 Tbsp (15 mL) grapeseed oil
1 lb (450 g) skinless, boneless chicken thighs, cut into 1 in (2.5 cm) pieces
2 shallots, thinly sliced
8 large free-range eggs
1/3 cup (80 mL) milk or unflavoured rice milk
1 cup (250 mL) shredded mozzarella cheese, divided
1/2 cup (125 mL) oil-packed sun-dried tomatoes, sliced
To create pesto, pulse together arugula, basil, walnuts, and garlic in food processor or blender until coarsely minced. Pulse in Parmesan and lemon juice. With food processor running, pour olive oil in through feed tube until incorporated.
Preheat oven to 400 F (200 C). Heat grapeseed oil in 10 in (25cm) ovenproof skillet over medium heat. Add chicken to pan and heat until just cooked through, about 5 minutes. Stir in shallots and heat for 2 minutes.
Whisk together eggs, milk, 1/2 cup (125 mL) mozzarella, tomatoes, and 1/3 cup (80 mL) pesto. Carefully pour egg mixture into skillet without displacing pan’s contents. Scatter remaining cheese over top and cook for 3 minutes, without stirring. Transfer skillet to oven and bake for 10 to 12 minutes, or until knife inserted into centre leaves a clean cut into eggs and liquid does not fill cut.
Use heatproof spatula to loosen frittata from skillet and slice into wedges to serve.
Each serving contains: 388 calories; 33 g protein; 26 g total fat (7 g sat. fat, 0 g trans fat); 6 g total carbohydrates (2 g sugars, 1 g fibre); 303 mg sodium
source: "30-Minute Meals", alive #384, October 2014
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.
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