Sometimes I want to travel without leaving my kitchen, so I combine ingredients into an exotic mix and create aromas and flavours that conjure up the cooking of other countries. This is one of my favourite such combinations.
1 tsp (5 mL) each ground cumin and ground turmeric
Pinch each of red pepper flakes, ground cloves, and cinnamon
8 boneless, skinless chicken thighs
2 Tbsp (30 mL) extra-virgin olive oil
2 large onions, finely chopped
3 garlic cloves, minced
1 1/2 cups (350 mL) low-sodium chicken stock
2 Tbsp (30 mL) fresh lemon juice
1/4 cup (60 mL) pitted and halved green olives
1 lemon, thinly sliced
1/4 cup (60 mL) finely chopped fresh parsley
Combine cumin, turmeric, pepper flakes, cloves, and cinnamon in large mixing bowl. Add chicken and toss to coat.
Heat oil in pressure cooker over medium-high heat and brown chicken on all sides, a few pieces at a time. Transfer to plate. Add onions and garlic to pressure cooker and sauté for 2 minutes, or until onions begin to soften. Return chicken to pot; add stock and lemon juice. Lock lid and cook at high pressure for 4 minutes.
Release pressure naturally and remove lid. Transfer chicken to a serving platter and cover loosely with foil. Bring sauce to boil, add olives and lemon slices, and simmer for 10 minutes until slightly thickened. Spoon sauce over chicken and sprinkle with parsley. Serve with couscous or rice.
Each serving contains: 154 calories; 12 g protein; 9 g total fat (1 g sat. fat, 0 g trans fat); 9 g total carbohydrates (2 g sugars, 2 g fibre); 232 mg sodium
source: "Pressure Cooking", alive #372, October 2013
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.