All bell peppers are an excellent source of vitamins A, C, and K, but red bell peppers are chock full of them.
2 red bell peppers
1 Tbsp + 1 tsp (20 mL) extra-virgin olive oil, divided
2 tsp (10 mL) ras el hanout, divided (recipe follows)
1/2 small eggplant, cut into 1/2 in (1.25 cm) cubes
1 shallot, diced
2 garlic cloves, minced
1 tomato, diced
1/2 cup (125 mL) cooked chickpeas
1 tsp (5 mL) lemon zest, finely grated
2 Tbsp (30 mL) parsley, chopped
2 Tbsp (30 mL) pine nuts
Freshly ground black pepper, to taste
Preheat oven to 400 F (200 C).
Trim off and reserve tops of peppers. Scoop out seeds. Place peppers on parchment-lined baking sheet and bake, until they just start to soften, about 10 minutes. Set aside until cool.
In medium bowl, stir together 1 Tbsp (15 mL) olive oil and 1 tsp (5 mL) ras el hanout.
Toss eggplant in spice mixture until well coated.
Place eggplant on parchment-lined baking sheet, and bake until soft and fragrant, about 20 minutes. Set aside to cool.
In medium saucepan, heat 1 tsp (5 mL) olive oil over medium heat. Add shallot and garlic and sauté until shallot is soft, about 4 minutes. Stir in tomato and remaining 1 tsp (5 mL) ras el hanout. Cook until tomato starts to break down, about 4 minutes. Remove saucepan from heat and stir in eggplant, chickpeas, lemon zest, parsley, pine nuts, salt, and black pepper.
Stuff peppers and arrange in baking dish along with reserved pepper tops. Bake until filling is warmed through, about 25 minutes. Place pepper top over filling and serve warm or at room temperature.
Each serving contains: 292 calories; 11 g protein; 11 g total fat (1 g sat. fat, 0 g trans fat); 42 g carbohydrates; 14 g fibre; 309 mg sodium
Makes 1/4 cup (60 mL)
This is a wonderfully versatile spice blend to have on hand when you’re looking to add an exotic touch to your next meal. Sweet, savoury and spicy all at once, it means “head of the shop,” implying that it is a store’s best spice blend.
2 tsp (10 mL) ground coriander
1 1/2 tsp (7 mL) ground cumin
1 tsp (5 mL) ground ginger
1 tsp (5 mL) ground cardamom
1/2 tsp (2 mL) freshly ground black pepper
1 tsp (5 mL) ground turmeric
1 tsp (5 mL) ground allspice
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) sweet Spanish paprika
1/4 tsp (1 mL) cayenne pepper
In bowl whisk together all ingredients. Store ras el hanout in an airtight container.
Each serving contains: 5 calories; 0 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 1 g carbohydrates; 1 g fibre; 1 mg sodium
source: "Be Mine, Vegetarian Valentine", alive #352, February 2012
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.