Here’s a simple bowl of comfort food with a soothing flavour that employs both steaming and poaching techniques to gently cook and soften. Although wonderful on its own, this dish becomes even more bolstering when served in a light, lemony broth—itself another great use for water.
When adding spinach to the broth, stir in a cooked grain such as barley to add a pleasing chew and heft to the meal.
In large pot, bring broth, water, garlic, and lemon juice to a boil. Reduce to a very gentle simmer and carefully add turkey (do not allow to boil). Poach turkey until cooked through and internal temperature reaches 160 to 165 F (70 to 74 C), about 15 to 20 minutes. When cooked, transfer to cutting board and rest for 15 minutes. Shred rested turkey with 2 forks or slice into medallions. Reserve turkey and keep broth warm.
Meanwhile, in steamer basket inserted into large pot or electric steaming system, steam squash for 12 to 15 minutes and broccoli for 5 minutes, until both are very tender.
Stir spinach into broth and cook until wilted, about 30 seconds.
To compose, in warm bowls, add turkey, squash, and broccoli. Ladle broth overtop and add spinach. Serve with drizzle of olive oil, sprinkle of cayenne, and squeeze of fresh lemon.
This recipe is part of the Cooking with Water collection.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.
Wait, isn’t mousse all about egg whites? Turns out, aquafaba––the viscous liquid left over after cooking chickpeas––fluffs up pretty well, too. And no, it doesn’t make the mousse taste like chickpeas. Plus, you don’t need to worry about using unpasteurized eggs, and it’s vegan-friendly. To reduce the sugar content, skip the praline and simply toast the pecans. Aquafaba FAQ Why is my aquafaba only whipping to soft peaks? Depending on your chickpeas, the aquafaba could whip to stiff peaks or quit at soft peaks with liquid below. If it doesn’t fully whip, scoop off the fluffiest foam on top and leave any liquid. The result will just be a more coconut-forward mousse. What do I do if my whipped coconut cream coagulates and bubbles when I add the aquafaba? Don’t worry! It’s not a bad thing. The cream will just be heavier and more textured (again, not bad), so make sure you use it as the base layer of the mousse so as not to weigh down the ethereal pear mixture on top. If you just want the light-as-air pear mousse layer, you can skip the coconut milk entirely and fold all the aquafaba into the pear purée.