The creamy addition of coconut milk enhances the sweet flavour of the beets, while the synergistic blend of ingredients provides a nutrient-dense bowl full of fibre, vitamins, and phytochemicals.
1 Tbsp (15 mL) extra-virgin coconut oil
2 cloves garlic, minced
1/2 cup (125 mL) celery, sliced
2 large carrots, sliced
4 cups (1 L) water
3/4 cup (180 mL) red split lentils
1 tsp each dried parsley, oregano, thyme, and dill
2 cups (500 mL) beets, peeled and sliced
2 Tbsp (30 mL) lemon juice
2 Tbsp (30 mL) apple cider vinegar
1/2 cup (125 mL) apple juice
1 medium tomato, diced
1/4 cup (60 mL) coconut milk
Pinch of cayenne, optional
Salt to taste
Heat oil in large stockpot. Add garlic, celery, and carrots. Saute for 5 minutes. Add 4 cups of water to pot and bring to a boil. Add rinsed red lentils, herbs, and beets. Stir, then simmer covered, for 30 minutes.
Add remaining ingredients; stir, and let the mixture heat for an additional 15 minutes, covered.
Serve with whole grain flat bread.
Each 1 cup (250 mL) serving contains: 130 calories; 6 g protein; 4 g total fat (3 g sat. fat, 0 g trans fat); 20 g carbohydrates; 7 g fibre; 179 mg sodium
Source: "Soul Warming Winter Soups", alive #339, January 2011
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.