Related to kale, cabbage, and other cruciferous vegetables, frilly and peppery-flavoured mustard greens are commonly used in Asian cuisine. Hence, a good place to track them down is at an Asian market. When cooked, mustard greens lose some of their peppery bite. You can also slice the stalks and place them in the pan along with bell pepper.
Look for shrimp from North America, which is generally a more sustainable choice than Asian shellfish. Chewy barley is a wonderful alternative to rice as a base for this stir-fry. As with all stir-frying, make sure you have all your ingredients ready at hand to go into the pan.
1 cup (250 mL) pearl barley
1/2 cup (125 mL) orange juice
1 Tbsp (15 mL) reduced-sodium soy sauce
1 Tbsp (15 mL) sesame oil
3 garlic cloves, minced
2 tsp (10 mL) minced fresh ginger
2 tsp (10 mL) cornstarch
1/4 tsp (1 mL) dried red chili flakes
1 Tbsp (15 mL) grapeseed oil or other oil of choice
1 lb (450 g) large shrimp, peeled
1 red bell pepper, thinly sliced
1 large bunch mustard greens, roughly chopped (about 6 cups/1.5 L)
1 Tbsp (15 mL) sesame seeds
Bring pearl barley and 2 1/2 cups (625 mL) water to a boil in medium-sized saucepan. Reduce heat to low and simmer, covered, until tender, about 35 minutes. Drain any excess water and set aside, covered.
Meanwhile, in small bowl, whisk together orange juice, soy sauce, sesame oil, garlic, ginger, cornstarch, and chili flakes. Set aside.
Heat oil in wok or large skillet over medium-high heat. Add shrimp and cook until they just turn pink, about 3 minutes. Remove shrimp from pan and set aside.
Add red bell pepper slices to skillet and cook until slightly tender, about 2 minutes. Add mustard greens, in 2 to 3 batches, and cook until wilted. Return shrimp to pan along with sauce and heat until sauce has slightly thickened.
Serve mustard green-shrimp mixture overtop barley and garnish with sesame seeds.
Each serving contains: 412 calories; 31 g protein; 9 g total fat (1 g sat. fat, 0 g trans fat); 51 g total carbohydrates (5 g sugars, 11 g fibre); 407 mg sodium
Good for you: Cruciferous vegetables such as mustard greens are known to be well-endowed with glucosinolates. In the body, glucosinolates are converted to compounds that rev up detoxification enzymes to protect our cells from free-radical damage.
source: "Hearty Winter Greens", alive #375, January 2014
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.