2 tsp (10 mL) grapeseed or other oil of choice
1 small yellow onion, diced
1 red bell pepper, diced
2 tomatoes, diced
1 ripe plantain (yellow peel with some black spots), peeled and diced (optional)
1 jalapeno pepper, seeded and diced
1 - 19 oz (540 mL) can black beans, rinsed and drained
2 Tbsp (30 mL) cocoa powder
1/2 tsp (2 mL) cumin powder
1/4 tsp (1 mL) sea salt
1/4 tsp (1 mL) black pepper
1/3 cup (80 mL) cilantro, chopped
Juice of 1/2 lime
Heat oil in skillet over medium heat. Add onion and cook for 2 minutes. Add bell pepper and cook for 2 minutes more. Add tomatoes, plantain (if using), jalapeno pepper, black beans, cocoa powder, cumin, salt, and pepper to skillet and cook for 2 minutes. Stir in cilantro and lime juice and remove from heat.
Each serving contains: 116 calories; 5 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 22 g total carbohydrates (5 g sugars, 6 g fibre); 332 mg sodium
source: "Taco Party", alive #376, May 2013
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.