Lebneh Stuffed Peppers
Give a gathering some Middle Eastern flair with these one-bite wonders. Snowy white lebneh is made by draining yogurt so that it thickens and gets extra-tangy. Be sure to use yogurt with a 2% fat level or higher and one that is not Greek style. The floral and tangy spice mixture za’atar, which includes thyme and sumac, only serves to make it better. If you can’t locate za’atar, you could simply flavour the yogurt with fresh thyme and lemon zest. The lebneh is also stellar when stuffed into sweet-spicy peppadew peppers.
3 cups (750 mL) plain yogurt
1/2 tsp (2 mL) salt
1 1/2 Tbsp (22 mL) za’atar
1 tsp (5 mL) lemon zest
1 lb (450 g) mini sweet peppers
2 tsp (10 mL) grapeseed oil
For lebneh, line strainer with a couple of layers of cheesecloth. Set strainer over bowl deep enough so the bottom of the strainer is a few inches above the bottom of the bowl in which strained liquid will collect. Stir salt into yogurt and place yogurt into lined strainer. Fold ends of the cheesecloth over yogurt and refrigerate for 8 to 12 hours. Place thickened yogurt in container and stir in za’atar and lemon zest.
Preheat oven to 375 F (190 C). Cut 1/2 in (1.25 cm) from stem end of peppers. Remove seeds and veins with paring knife or fingers. Toss peppers with oil and spread out on baking sheet. Bake until peppers are tender, about 15 minutes. Let peppers cool.
Using small dessert spoon or piping bag, fill each pepper with lebneh mixture.
Serves 8 to 10.
Each serving contains: 83 calories; 4 g protein; 3 g total fat (2 g sat. fat, 0 g trans fat); 9 g total carbohydrates (6 g sugars, 1 g fibre); 182 mg sodium
source: "Pickup Artists", alive #386, December 2014
Lebneh Stuffed Peppers
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
READ THIS NEXT
SEE MORE »
Sweet and Sour Brussels Sprout Tempeh Stir-Fry
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Rutabaga Chard Cakes with Smokey Cashew Cream
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
Sweet Potato Breakfast Bowl with Maple Fall Fruit
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
Lentil and Shiitake Mushroom Potato Bake
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!