For millions of Thailand denizens, the day doesn’t start until they have slurped up their noodle soup from open-air stalls to take a bite out of the chill in the early morning air. Here in Canada you may find this delightful soup more to your liking for lunch or dinner. To turn up the heat, the Thai will often stir in some guise of fiery paste or sauce such as the recipes that follow. And always make sure to stuff each bowl with a generous amount of lively herbs.
6 oz (170 g) rice or soba noodles
2 tsp (10 mL) peanut or grapeseed oil
1/2 lb (225 g) lean ground chicken or turkey
2 shallots, chopped
2 garlic cloves, minced
1 in (2.5 cm) piece galangal or ginger, minced
5 cups (1.25 L) sodium-reduced chicken broth
1 Tbsp (15 mL) fish sauce
1/4 tsp (1 mL) freshly ground white or black pepper
2 large free-range eggs, lightly beaten
2 cups (500 mL) bean sprouts
2 Tbsp (30 mL) chopped Chinese chives (optional)
Any combination of fresh cilantro, mint, Thai basil, and pea shoots
1 lime, sliced into segments
In large saucepan, prepare noodles according to package directions. Drain noodles, rinse with cold water, and set aside.
Return pot to stovetop and heat oil over medium heat. Add meat, shallots, garlic, and ginger or galangal to pot; cook until meat is no longer pink, about 5 minutes. Pour in broth, 1 cup (250 mL) water, fish sauce, and pepper; simmer for 5 minutes. Add eggs and continually stir until they solidify. Stir in bean sprouts, chives, and noodles.
Each serving contains: 333 calories; 25 g protein; 7 g total fat (2 g sat. fat, 0 g trans fat); 44 g total carbohydrates (3 g sugars, 2 g fibre); 592 mg sodium
4 Thai or serrano chili peppers, minced
2 garlic cloves, minced
1/8 tsp (0.5 mL) salt
Juice of 1/2 lime
Using mortar and pestle, pound together chilies, garlic, and salt to form paste. You can also try this in a spice grinder. Stir in lime juice.
6 Thai or serrano chili peppers
1/2 cup (125 mL) fish sauce
Mince chili peppers (preferably wearing gloves) and transfer along with seeds to glass container. Add fish sauce, cover, and store in refrigerator for up to 1 month.
We often suggest organic, free-range chicken breast as a good source of lean protein after a workout. Why not switch it up a bit with turkey in this Morning Market Noodle Soup? A 100 gram serving of cooked turkey breast meat contains a mere 135 calories and 1 gram of total fat but a whopping 30 grams of muscle-building protein. Turkey also contains high levels of B vitamins, which are important for releasing energy in the body, keeping red blood cells healthy, and building and repairing body tissues—a necessity after a sweat-inducing workout.
source: "Stir-Up Delicious Thai Food", alive #364, February 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.