Creamy, sweet, and tart, this dessert is destined to become a favourite. You can buy créme fraiche or make your own by combining 1 Tbsp (15 mL) buttermilk with 2 cups (.5 L) whipping cream. Let this mixture sit uncovered on kitchen counter for 24 hours. Refrigerate overnight and you have créme fraiche.
2/3 cup (150 mL) graham cracker crumbs
1/4 cup (60 mL) walnuts
2 Tbsp (30 mL) melted butter
1 Tbsp (15 mL) organic sugar
Pinch of cinnamon (optional)
1 lb (500 g) cream cheese
1/2 cup (100 g) organic sugar
1 Tbsp (15 g) unbleached flour
3 drops natural vanilla extract
1 free-range egg
1/2 cup (100 g) créme fraiche
2 cups (500 mL) chopped organic rhubarb
1 cup (250 mL) water
1/4 cup (60 mL) organic sugar
Juice of half an organic lemon
1 Tbsp (15 mL) chopped ginger
As baking containers, choose 4 cans that are about 2 to 2-1/2 inches (5 to 6 cm) tall; for example, use empty canned pineapple tins. Remove both ends and the label, and wash each can. Line with parchment paper and place cans on baking tray.
Preheat oven to 375 F (190 C). Combine all ingredients for Graham Crust and divide mixture among 4 cans, tamping each down with bottom of a glass or bottle that fits just inside the can. Bake 15 minutes.
Reduce oven temperature to 250 F (120 C). Beat cream cheese, sugar, and flour until light and fluffy. Add egg and scrape down bowl. Add vanilla and créme fraiche. Scrape bowl and continue to mix at medium speed. Divide mixture among 4 prepared cans. Bake 1 hour. Turn off oven and allow cheesecakes to cool in oven for another hour. Remove from oven and run a knife between can and parchment paper. Lift cans and gently unwrap paper from cheesecakes.
Meanwhile place all ingredients for Rhubarb Compote in saucepan and simmer until soft, about 30 minutes. Chill and serve on cheesecakes. Garnish with mint.
source: "Open to Inspiration", alive #284, June 2006
Refreshing flavours with a spicy zing—and, at 15 g per serving, a whopping load of protein—come together in this classic ceviche. Rockfish, often sold under the name Pacific snapper, is high in selenium—an 85 g serving provides 44 percent of the recommended daily value of the mineral, which has a role in preventing infection and cell damage, as well as in the proper functioning of the thyroid. Rockfish is also a good source of healthy omega-3 and omega-6 fats. Ceviche tips Keep an eye on the fish while it is “cooking” in the lime/lemon juice; 30 minutes is usually optimum to achieve a “just cooked” texture. You can extend that to an hour or more, but after about 2 hours, you’ll find that the texture will change and become “overcooked.” Waiting to add the tomatoes and avocado just at serving time keeps flavours fresh and distinct.
Crunchy, with sharp and satisfying flavour, this hearty salad is a great accompaniment to tacos (including the ones in the next recipe). Cabbage is high in fibre and vitamins C and K. Higher consumption of cruciferous vegetables such as radishes and cabbage is linked to lower rates of cancer. Make ahead Unlike a typical green salad, this one can stand up to an hour or two in the fridge, so if you want to make it ahead of time, go for it. The cabbage will soften up and some water will be released; just drain any excess before serving.
These taco-inspired lettuce wraps are full of vibrant flavour tempered by subtle heat, all topped off with a zingy tomatillo salsa. Shredding the chicken helps to make a small quantity of chicken feed a crowd, and the texture pairs well with the light wrapper. The bright salsa features heart-healthy tomatillos, which contain phytochemicals called withanolides, which studies have found can help inhibit cancer cell growth. Quick shred If you have a kitchen mixer with a paddle attachment, you can use it to quickly and easily shred chicken for taco lettuce wraps. After chicken has rested, add it to the bowl of a stand mixer with a paddle attachment. Reserve any pan juices that may have accumulated in the baking dish. Turn mixer on to a low-to-medium speed and process the chicken for 30 seconds to 1 minute, so that chicken is just separated, being careful not to overprocess. Add in cooking juices and mix through with spoon. To shred chicken by hand, use two forks to gently pull meat apart before combining with pan juices.
This rich bean dip is delicious warm or cold. It’s also a good source of protein, iron, and potassium. A single serving of this dip will help Dad get 19 percent of the recommended daily value of dietary fibre. Dried pasilla peppers impart a smoky, earthy fruitiness balanced with mild spice from a hint of hot paprika and cayenne. And those canned tomatoes add a nice hit of lycopene to an already healthy dish. Epazote (Eh-pah-zo-tay) Epazote has a history of use as a medicinal herb throughout Latin America and is a frequent ingredient in bean dishes because of its antiflatulent properties as well as its pleasant aromatic taste. Its flavour has no direct comparison but is reminiscent of oregano, tarragon, or licorice. There is a pungency to the scent, which some have described as having notes of kerosene, but it imparts a pleasing, earthy, and herbal quality to dishes. Dried epazote added to beans can help reduce their gas-causing properties. Epazote contains saponins, which can be toxic in copious quantities, so sparing use is recommended. Look out for it at specialty culinary stores. If you can’t find it, try cilantro, fennel, or oregano.