n this sensational soup, yogurt performs double duty by adding richness and body to the soup and a pleasant tang to the curried shrimp garnish. Perfect for a light supper on a warm evening, this dish is also elegant enough to serve to friends at your next dinner party.
3 Tbsp (45 mL) plus 1/3 cup (80 mL) non-fat plain yogurt, divided
1 Tbsp (15 mL) Thai red curry paste
1/2 tsp (2 mL) smoked paprika
1 tsp (5 mL) avocado oil, plus extra for garnish
12 large shrimp, peeled, tail removed, and deveined
1 large ripe cantaloupe
1/3 cup (80 mL) ice cubes
1/4 tsp (1 mL) salt
1/4 English cucumber, seeded and finely diced
1/2 Granny Smith apple, cored and finely diced
1 tsp (5 mL) chopped chives, plus extra for garnish
Cilantro leaves, for garnish
In bowl, whisk together 3 Tbsp (45 mL) yogurt with curry paste, paprika, and oil until smooth. Add shrimp and toss to coat. Set aside to marinate for 20 minutes.
Meanwhile, cut cantaloupe in half. Discard seeds, peel, and cut into chunks. Add to blender or food processor along with remaining 1/3 cup (80 mL) yogurt, ice, and salt. Blend until very smooth. Transfer to bowl or pitcher, and chill while preparing curried shrimp garnish.
Remove shrimp from marinade and place on rimmed baking sheet. Discard remaining marinade. Broil shrimp, turning once halfway through, until cooked through, about 3 to 4 minutes total. Shrimp could also be grilled. Let cool for a couple of minutes before cutting shrimp into large dice. Add to new bowl and mix with diced cucumber, apple, and chives.
To serve, place a large dollop of curried shrimp mixture in centre of 4 chilled soup bowls. Pour melon soup around shrimp and garnish with a drizzle of avocado oil, extra chives, and cilantro, if desired.
Each serving contains: 116 calories; 7 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 20 g total carbohydrates (16 g sugars, 2 g fibre); 322 mg sodium
source: "A Taste of Yogurt", alive #367, June 2013
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.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.
At Oktoberfest celebrations in Munich, there are always people walking around selling large pretzels, says Canadian expat Chris Gilles, who moved to the city in 2018. The large pieces of golden, twisted pretzel dough come topped with coarse salt for a savoury crunch with every bite. “They don’t come with any dipping sauce,” Gilles says, “but you could dip it in sauce if you had ordered something else”—say, the honey mustard or stone-ground mustard you might have with your bratwurst or sauerkraut balls. But don’t feel bad if you prefer to break from German tradition and dip them in caramel or tahini instead! There’s no need to flour a surface when rolling out your dough; the psyllium keeps it from sticking.