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.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
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.