This is one-pot comfort cooking at its finest! A new twist on the classic shepherd’s pie, this casserole is sure to become a favourite midweek meal.
To ensure a speedy supper, it helps to take a cue from professional chefs and first organize your mise en place. A French phrase literally meaning “put in place” it refers to organizing all of your ingredients before starting to cook. Taking time to organize yourself before cooking lets you throw together dinner effortlessly and will actually save you time in the end.
Applying heat to whole spices coaxes out their maximum flavour potential. Two of the best ways to achieve this are either to dry roast or oil fry. Each method delivers a different result. Dry roasting spices results in a deeper, toasted, and earthier flavour, while frying spices in oil tends to enhance their flavours, making them bolder and more intense.
The braised greens and chickpea mixture may be made ahead, stored in airtight container, and refrigerated for 3 days or frozen for up to 1 month. If frozen, thaw in refrigerator for at least 8 hours before continuing with recipe.
Preheat oven to 375 F (190 C).
Heat coconut oil in large Dutch oven or ovenproof sauteu0301 pan over medium heat. Add mustard, cumin, and fennel seeds; cook for about 1 minute until fragrant and seeds start to pop. Stir in onion and cook for about 4 minutes, stirring often, until it starts to brown. Add garlic, grated ginger, lemon zest, and red chili flakes. Cook for 3 minutes, stirring frequently.
Stir in chickpeas before adding greens one handful at a time, allowing greens to wilt before adding next handful. When all greens have been added, stir in coconut milk, lemon juice, and ground ginger. Bring to a simmer, reduce heat to medium-low, and continue to cook for 8 minutes, stirring occasionally.
Meanwhile, prepare potato topping. Using vegetable spiralizer or mandoline fitted with a julienne blade, finely slice potato and carrot into long noodles.
In large bowl, whisk together coconut flour, egg, grapeseed oil, cilantro or parsley, and salt before stirring in potato and carrot strands. Arrange mixture over top of hot greens mixture, cover, and bake in oven for about 20 minutes, until potatoes are tender. Uncover, turn on broiler, and, watching carefully, allow potatoes to brown and crisp, about 2 minutes. Garnish with chopped chives before serving.
Licorice-flavoured fennel, tart apple, and a hint of pleasant bitterness from radicchio combines with a touch of sweet dressing for a refreshingly delicious salad. Fennel contains a number of vitamins and minerals known to be involved in digestion, including vitamin C, manganese, and niacin which helps transform the food you eat into energy. Apple adds sweet crunch and all-important fibre. Know your fennel The fennel bulb we buy at the market is a cultivar variety known as Florence fennel. Fennel seeds, which are sometimes eaten after a meal to ease digestion, and which are also used for cooking, come from the common fennel, which grows wild in southern Europe, Australia, and parts of the US.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.