This soup is a hearty meal in itself. Chickpeas add a boost of protein while clams are a very good source of iron and selenium, a mineral that may help ward off certain cancers and heart disease.
1 cup (250 mL) dried chickpeas
3 garlic cloves, divided
Leaves from one rosemary sprig
1/8 tsp (0.5 mL) red pepper flakes (optional)
2 Tbsp (30 mL) extra-virgin olive oil, plus extra for garnish
1 cup (250 mL) diced fennel, reserving fennel fronds for garnish
2 Roma tomatoes, diced
1 3/4 lbs (800 g) Manila clams or other small clams, scrubbed and purged
3 cups (750 mL) homemade vegetable stock or organic, low-sodium vegetable stock
3/4 cup (180 mL) small whole wheat soup pasta such as ditalini, orzo, cut spaghetti, or elbow macaroni
1 cup (250 mL) chopped baby spinach
Place chickpeas in large bowl and cover with cold water by 3 in (7.5 cm). Let soak at room temperature overnight.
Drain and rinse chickpeas before placing in large saucepan. Add 5 cups (1.25 L) water, 2 crushed garlic cloves, rosemary, and red pepper flakes (if using). Bring to boil, reduce heat to bare simmer, and cook beans, uncovered, until tender, about 2 hours. Add more water as needed to cover beans. Discard garlic cloves.
In another saucepan, warm oil over medium heat. Add diced fennel and sauté until just starting to soften but not brown, about 5 minutes. Mince remaining garlic clove and add to fennel along with tomatoes and 1/4 cup (60 mL) water. Increase heat to medium-high and add clams. Cover with tight-fitting lid and cook until clams open, about 4 minutes. Discard any clams that have not opened. Remove clams and place in bowl.
Add cooked chickpeas along with their cooking liquid to fennel mixture. Add vegetable stock and bring to simmer over medium heat. Add pasta and cook until just tender but still al dente, about 8 minutes. Stir in clams and spinach and cook another minute. If soup is too thick, adjust the consistency by adding more water. Season to taste with salt and black pepper.
Ladle soup into warmed bowls and garnish with reserved fennel fronds and drizzle of olive oil, if desired, just before serving.
Each serving contains: 423 calories; 43 g protein; 9 g total fat (1 g sat. fat, 0 g trans fat); 41 g total carbohydrates (4 g sugars, 8 g fibre); 233 mg sodium
source: "Italian Food the Italian Way", alive #366, April 2013
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.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.