The next time you’re flummoxed for a dish with flashy presentation, consider using juicy tomatoes as an edible bowl. When they’re stuffed with chicken and whole grain rice, you end up with a well-balanced meal. Don’t compost the scooped out tomato innards. Instead, use them in gazpacho or other puréed tomato soup recipes.
3/4 cup (180 mL) plain 2% Greek yogurt
1 1/2 tsp (7 mL) curry powder
Juice of 1/2 lemon
1/4 tsp (1 mL) salt
2 cups (500 mL) finely chopped cooked chicken
2 celery stalks, thinly sliced
1 small yellow bell pepper, finely diced
1/3 cup (80 mL) finely chopped flat-leaf parsley
1 shallot, minced
1/4 cup (60 mL) chopped almonds or pecans (optional)
1/4 cup (60 mL) dried currants
8 large tomatoes
1 1/2 cups (350 mL) cooked whole grain rice
In small bowl, stir together yogurt, curry powder, lemon juice, and salt. In large bowl, toss together chicken, celery, yellow bell pepper, parsley, shallot, nuts (if using), and currants. Add yogurt mixture to chicken mixture and mix well.
Slice 1/4 in (0.6 cm) off tops of tomatoes and use spoon to scoop out innards of each tomato. Stuff each tomato with equal amount of rice and then top rice with equal amount of chicken salad.
Each serving contains: 333 calories; 32 g protein; 5 g total fat (2 g sat. fat, 0 g trans fat); 44 g total carbohydrates (18 g sugars, 7 g fibre); 240 mg sodium
source: "You Say Tomato", alive #370, August 2013
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.