This hearty soup makes a perfect cold weather lunch or light dinner paired with a kale salad.
450 g dried black beans (about 2 cups/500 ml)
1 Tbsp (20 ml) coconut oil
1 cup (250 ml) diced onion
1 red capsicum, diced
2 large celery stalks, thinly sliced across the stalk
1/2 cup (125 ml) carrot, diced
1 jalapeño pepper, seeded and finely diced
3 garlic cloves, minced
2 tsp (10 ml) ground cumin
1 tsp (5 ml) smoked paprika
1 bay leaf
4 cups (1 L) water
2 cups (500 ml) brewed coffee
2 cups (500 ml) butternut pumpkin, cut into 1/2 in (1.25 cm) cubes
1/2 tsp (2 ml) salt
2 spring onions, trimmed and thinly sliced
4 1/2 Tbsp (90 ml) light sour cream
1/4 cup (60 ml) fresh coriander leaves
Pick over beans, making sure to discard any stones or broken beans. Rinse well, place in large bowl or container and cover with 2 in (5 cm) cold water. Let beans soak overnight.
Heat oil in large pot over medium heat for 2 minutes. Add onion, capsicum, celery, carrot, jalapeño and garlic. Cook, stirring frequently, until vegetables begin to soften, about 8 minutes. Stir in cumin, smoked paprika and bay leaf, cooking for another minute. Pour in water and coffee.
Drain beans, rinse well and stir into soup base. Turn heat up to high and bring soup to a boil. Reduce heat to a simmer and skim off any foam that accumulates on surface. Cover pot and simmer, stirring occasionally, until beans are very tender, about 1 hour.
Meanwhile, steam pumpkin until just cooked, about 5 minutes.
Once beans are cooked, remove pot from heat. Remove bay leaf from soup and stir in salt. Purée about half the soup in blender until smooth. Return purée to pot and stir until incorporated.
When ready to serve, warm soup gently over medium heat, stirring often, until warm. Ladle into bowls and garnish with cooked pumpkin, a sprinkle of spring onion, a dollop of sour cream and a few torn coriander leaves.
Each serving contains: 1377 kilojoules; 18 g protein; 3 g total fat (2 g sat. fat, 0 g trans fat); 60 g total carbohydrates (6 g sugars, 21 g fibre); 239 mg sodium
source: "Cooking with Coffee", alive Australia #19, Autumn 2014
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
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