This fanciful looking dish, bursting with Mediterranean flair, is a great way to break away from the dinnertime blahs. Other nuts such as pine nuts, almonds, and pecans would work here, too. Herbs de Provence contains a mixture of marjoram, thyme, rosemary, and other dried herbs, and is a great way to punch up whole grains. You can also use whichever dried herbs you have on hand or the Middle Eastern spice mixture za’atar.
2/3 cup (160 mL) millet
2 tsp (10 mL) Herbs de Provence
1/2 cup (125 mL) chopped walnuts, preferably toasted
1/3 cup (80 mL) finely chopped kalamata olives
1/3 cup (80 mL) finely chopped oil-packed sun-dried tomatoes
1/3 cup (80 mL) pomegranate seeds
1/4 cup (60 mL) chopped flat-leaf parsley
1 green onion, chopped
1 Tbsp (15 mL) + 1 tsp (5 mL) extra-virgin olive oil
1/2 tsp (2 mL) lemon zest
Juice of 1/2 lemon
1/4 tsp (1 mL) black pepper
4 large red bell peppers
1/4 cup (60 mL) grated Parmesan cheese
Place millet, Herbs de Provence, and 1 1/2 cups (350 mL) water in medium saucepan. Bring to a boil, reduce heat, and simmer covered until millet is tender, about
25 minutes. Remove from heat, drain any excess water, and let stand for 5 minutes. Fluff millet with fork and toss with walnuts, olives, sun-dried tomatoes, pomegranate seeds, parsley, and green onion in large bowl.
In small bowl, whisk together 1 Tbsp (15 mL) oil, lemon zest, lemon juice, and black pepper. Add dressing to millet mixture and toss to combine.
Preheat oven broiler. Slice red peppers in half lengthwise and discard seeds, inner white membrane, and stem. Arrange slices, cut side down, on baking sheet and brush with remaining oil. Broil, about 6 in (15 cm) from heat, until skins are slightly charred and peppers are tender, about 8 minutes.
To serve, turn peppers over, stuff with millet mixture, and garnish with Parmesan.
Each serving contains: 390 calories; 11 g protein; 21 g total fat (3 g sat. fat, 0 g trans fat); 44 g total carbohydrates (10 g sugars, 9 g fibre); 241 mg sodium
source: "Go Nuts", alive #372, October 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.