This is a favourite recipe, and I have fond memories of making this for the first time with my father-in-law. It is a multilayered recipe with several steps—you need to start preparing it two days before you intend to serve it. It is well worth it, as taking shortcuts diminishes not only its flavour but also its nourishing qualities.
2 cups (500 mL) brown rice
1 cup (250 mL) red lentils
2 Tbsp (30 mL) fresh lemon juice
1 tsp (5 mL) unrefined salt
1 to 2 Tbsp (15 to 30 mL) unsalted butter, ghee (clarified butter), or virgin coconut oil
Put brown rice in bowl and cover with 4 cups (1 L) filtered warm water. In second bowl cover lentils with 2 cups (500 mL) water. Add 1 Tbsp (15 mL) lemon juice to each bowl. Let both bowls sit overnight (8 to 12 hours) at room temperature, covered with tea towel.
Drain water from both bowls. Blend rice and lentils separately in food processor or high-powered blender with fresh filtered water (approximately 2 cups/500 mL water for rice and 1 cup/250 mL water for lentils) until smooth and creamy.
Mix both purées together with salt, adding more warm water if needed, to make batter the consistency of cream. Cover and leave another 24 hours in a warm place, such as on top of the fridge.
When fermentation is complete, batter is ready for frying. Heat cast iron pan until it’s very hot to avoid sticking. Fry like pancakes, using butter, ghee, or coconut oil to coat pan.
Note: you can add more water to make a thinner crepe-like pancake, if desired. If the batter is too sticky, add additional oil (approximately 3 Tbsp/45 mL) to batter before frying.
Makes about 20 thin pancakes. Serves 8.
Each serving contains: 81 calories; 2 g protein; 2 g total fat (2 g sat. fat, 0 g trans fat); 14 g carbohydrates; 1 g fibre; 292 mg sodium
5 to 7 small to medium new potatoes, halved
2 Tbsp (30 mL) unsalted butter, ghee (clarified butter), or virgin coconut oil
1 Tbsp (15 mL) mustard seeds
Dried red chilies to taste (optional)
1 tsp (5 mL) turmeric
1 medium yellow onion, chopped
1 cup (250 mL) green peas (optional)
Unrefined salt, to taste
Boil potatoes until very soft. Cut into small slices and set aside.
Add butter, ghee, or oil to pan over medium heat and add mustard seeds. Cook until they pop. Add chilies (if using), then turmeric and onion. Cook until onion is translucent. Add potatoes and green peas (if using) and salt to taste. Sauté until soft.
Serve dosas with dosa filling either on top or inside.
Each serving contains: 156 calories; 4 g protein; 4 g total fat (3 g sat. fat, 0 g trans fat); 28 g carbohydrates; 4 g fibre; 35 mg sodium
source: "Culinary Spices for Life", alive #354, April 2012
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.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.