This savoury upside-down tart replaces the traditional apple topping with vitamin K-rich caramelized endive.
1 cup (250 mL) whole wheat pastry flour
1/4 tsp (1 mL) sea salt
1/2 tsp (2 mL) dried Italian herb seasoning
2 Tbsp (30 mL) extra-virgin olive oil
1/4 cup (60 mL) water
1 Tbsp (15 mL) honey
3 Tbsp (45 mL) orange juice
1 Tbsp (15 mL) extra-virgin olive oil
2 sprigs fresh thyme
6 heads of endive, trimmed and halved lengthwise
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
3 Tbsp (45 mL) red wine vinegar
For crust, in medium-sized bowl, whisk together flour, salt, and Italian seasoning. Make well in flour mixture and add oil and water. Mix with fork, until liquid has been absorbed, and knead dough in bowl until it comes together in a ball. Wrap in plastic wrap and refrigerate at least 20 minutes.
Preheat oven to 400 F (200 C).
For endive topping, in 8 in (20 cm) frying pan over medium heat stir together honey, orange juice, olive oil, and thyme and bring to a simmer. Lay endive, cut side down, into the pan (it will be a tight fit) and sprinkle with salt and pepper. Cover, reduce heat to low, and cook endive, turning occasionally, until soft and caramelized, about 20 minutes. Uncover, add vinegar, increase heat to medium, and let liquid reduce to a glaze, about 5 minutes.
While endive is cooking, roll out pastry onto lightly floured work surface to form a 10 in (25 cm) diameter disk.
Discard thyme and top caramelized endive with pastry. Bake until pastry is golden brown, about 20 to 25 minutes. Let tatin cool 5 minutes before running a knife around edge of frying pan and turning it out onto cutting board or serving plate. Serve warm or at room temperature.
Each serving contains:
162 calories; 4 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 22 g carbohydrates; 6 g fibre; 218 mg sodium
Source: "Winter harvest", alive #350, December 2011
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.
For many of us, turkey is a comfort food that recalls happy memories. This stew is one that is comforting both to make and to eat. Simmered slowly over a few hours, turkey drumsticks deliver rich flavour as well as a huge punch of protein. Tarragon gives it a fresh, bright pop of flavour that balances the earthy richness of the stew. Turkey contains high levels of B vitamins and selenium, as well as tryptophan, which has been explored in recent research for its role in the formation of the mood regulator serotonin. Leftover turkey You can also make this dish with leftover cooked turkey. Simply start the recipe by browning the leek and onion and adding stock, carrots, and parsnips. When the vegetables are tender, add cooked turkey and continue with the recipe [object Object]