This nutrient-dense, colourful take on traditional “toad in the hole” is an easy-to-prepare meal the whole family will love. Served with a large salad or steaming bowl of soup, it’s an economical entrée that’s as comforting as it is delicious.
1 extra-large russet potato, peeled
1 extra-large sweet potato, peeled
2 Tbsp (30 mL) coconut or camelina oil
2 leeks, well rinsed, trimmed, and finely shredded (soft green parts only)
2 large carrots, peeled and grated
4 large free-range eggs
1 Tbsp (15 mL) chopped parsley or cilantro
3 Tbsp (45 mL) grated Parmesan cheese
Freshly ground black pepper, to taste
Preheat broiler. Grate both potatoes and squeeze out as much liquid as possible with hands and then pat grated spuds dry on a paper or tea towel.
Heat oil in large cast iron skillet. Add shredded leeks and sauté for 2 to 3 minutes. Add potatoes and carrots, spreading entire mix in skillet. Sauté over medium heat for a further 10 to 12 minutes or until potatoes start to turn golden brown.
Place pan under broiler and cook for a further 5 minutes or until potatoes start to turn nicely brown on top—do not let them burn.
Remove from broiler and carefully make four holes on top of the hash.
Break an egg into each hole and sprinkle chopped parsley and cheese on each hole; season with pepper. Place lid over skillet, place it back on the stove-top burner, and cook for about 4 minutes, or until eggs are set and cooked to your preferred level of doneness.
Each serving contains: 289 calories; 11 g protein; 14 g total fat (8 g sat. fat, 0 g trans fat); 32 g total carbohydrates (6 g sugars, 5 g fibre); 195 mg sodium
source: "Easter Eggs-travaganza", alive #390, April 2015
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.