Smother fries with chili and top with melted cheese for a kid- and kid-at-heart-approved meal. Try substituting your family’s favourite cheese as a topping.
4 large yams or Yukon Gold potatoes (about 2 lbs/1 kg), washed
2 Tbsp (30 mL) extra-virgin olive oil
1 medium yellow onion, grated
2 garlic cloves, minced
1/2 red pepper, finely diced
1/2 green pepper, finely diced
1 cup (250 mL) fresh or frozen corn kernels
1 - 27 oz (796 mL) can no-salt-added diced tomatoes
1 - 18 oz (540 mL) can mixed beans, drained and rinsed well
1/4 tsp (1 mL) ground cumin
1/4 tsp (1 mL) dried oregano
1/2 tsp (2 mL) paprika
1/8 tsp (0.5 mL) chili powder (optional)
1/2 cup (125 mL) grated Monterey Jack or crumbled goat cheese
Salt and freshly ground black pepper
Low-fat sour cream (optional)
Place baking sheet on oven rack positioned in middle of oven. Preheat oven to 375 F (190 C).
Cut yams lengthwise into wedges or into thick french fries. In large bowl, toss together yams with 1 Tbsp (15 mL) olive oil, 1/2 tsp (2 mL) salt, and 1/4 tsp (1 mL) ground black pepper. Carefully tip seasoned yams onto hot baking tray. Bake, stirring several times, until cooked through and starting to brown, about 45 minutes.
While fries are baking, prepare chili. In large saucepan, heat remaining 1 Tbsp (15 mL) oil over medium heat. Add onion and garlic, and cook, stirring, until onion is soft and translucent, about 4 minutes. Stir in red pepper, green pepper, and corn. Continue cooking until peppers are soft, about 5 minutes. Stir in diced tomatoes, mixed beans, cumin, oregano, paprika, and chili powder. Bring chili to a simmer and cook, stirring occasionally, until mixture has thickened, about 20 minutes. Season to taste with salt and pepper. Set aside and keep warm.
Divide fries among serving plates; top with a scoop of chili and a sprinkling of cheese. A dollop of sour cream makes a cooling accompaniment, if desired.
Each serving contains: 409 calories; 12 g protein; 14 g total fat (6 g sat. fat, 0 g trans fat); 62 g carbohydrates; 12 g fibre; 362 mg sodium
Source: "Cheese Please," alive #347, September 2011
Don’t be fooled by the simplicity of this roasted vegetable appetizer platter. High quality ingredients, a variety of textures and colours, fresh herbs, and a flash of lemon make it shine. Not all olive oils and balsamics are created equal Use your good, fruity, cold-pressed extra-virgin olive oil to accompany this appetizer platter, since the quality and flavour will shine through. You can use a more neutral and affordable olive oil for roasting the vegetables, if you prefer. As for the balsamic vinegar, use either an aged one that’s thick and sweet, or reduce a young balsamic in a small saucepan until thick, optionally adding a pinch of sugar to sweeten it (see the oyster mushrooms with caramelized parsnips recipe for helpful directions). A store-bought balsamic glaze that’s already been thickened works as well, but check the ingredients for unwanted preservatives and sweeteners.
Spooned over hearty fall greens such as kale or chard, this delicious side dish can also double as a main meal; its flavours absolutely pop with our zesty herb topping. The beets are packed with amazing nutrients, plus they’re delicious served hot, at room temperature, or cold. Add some crunch This dish is a meal in itself. Scatter toasted pine nuts or pecans overtop for some added crunch.
“One of my favourite stir-fry meals is broccoli beef, so when I found myself with several hundred pounds of Yukon Mountain caribou this past fall, I figured a ’bou backstrap would be an excellent game replacement,” says Cosco. “Paired with a side of rice, this quick game meal is ready to go.” Note to those afraid of cranking the heat: “The pan needs to be ripping hot to give an immediate sear,” says Cosco. Take a deep breath, and go for it. What’s backstrap? Backstrap comes from the caribou’s longissimus dorsi, the muscle that runs along the spine. Beef striploin would be a good substitution for the lean meat, says Cosco. The slices should be cut to the classic length of fajita strips, about 1/2 in (1.25 cm) wide.