Bring some island flavour to your table with this recipe. The fruit salsa helps to quell the spicy shrimp and also provides a good hit of vitamin C.
1 shallot, chopped
1 Tbsp (15 mL) chopped fresh thyme
1/2 tsp (2 mL) freshly ground black pepper
1/2 Tbsp (7 mL) ground allspice
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) ground nutmeg
1 tsp (5 mL) ground cinnamon
1 scotch bonnet pepper or habanero chili, seeded and chopped
2 garlic cloves, chopped
1/4 cup (60 mL) low-sodium soy sauce
1/4 cup (60 mL) cider vinegar
2 Tbsp (30 mL) extra-virgin olive oil
1/4 cup (60 mL) freshly squeezed orange juice
1/2 tsp (2 tsp) lime zest
20 large shrimp, peeled, tail left on, and deveined
3/4 cup (180 mL) diced cantaloupe
2 kiwi, diced
3/4 cup (180 mL) diced cucumber
2 Tbsp (30 mL) chopped fresh cilantro
1 Tbsp (15 mL) chopped fresh mint
1 green onion, trimmed and chopped
1 Tbsp (15 mL) lime juice
1/2 tsp (2 mL) honey
Place first 14 ingredients in blender and combine until smooth. Pour into bowl and stir in shrimp. Set aside to marinate for 20 minutes.
Meanwhile, in another bowl, stir together cantaloupe, kiwi, cucumber, cilantro, mint, green onion, lime juice, and honey until well combined. Set aside.
Remove shrimp from marinade and place on rimmed baking sheet. Broil, turning once halfway through, until firm and pink, about 3 to 4 minutes total.
To serve, divide shrimp among serving plates and garnish with salsa over top. Serve alongside cooked quinoa and simple chopped salad, if desired.
Each serving contains: 124 calories; 9 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 14 g carbohydrates (8 g sugars, 2 g fibre); 327 mg sodium
source: "Shellfish", alive #364, February 2013
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
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.