(pictured with Cornbread Stuffing)
Look for organic poultry in your local health food store or ask if they can do a special order for you. Plenty of suppliers now offer naturally raised, organic, non-medicated, and free-range animals that generally have less saturated fat and more flavour. The organic label is the ideal as standards require animals to be raised without antibiotics, hormones, or growth stimulants. Also, humane treatment and access to the outdoors are stipulated, and the animals must be fed 100-percent certified organic feed and must graze in certified organic pastures. Game birds can be cut in half for quicker cooking times or left whole for a traditional look. Ask the butcher to cut them or cut them in half at home with a sharp butcher’s knife.
3/4 cup (185 mL) fresh orange juice
2 Tbsp (30 mL) grated fresh ginger
2 Tbsp (30 mL) maple syrup
1 Tbsp (15 mL) tamari soy sauce
1 Tbsp (15 mL) water
2 tsp (10 mL) cornstarch or arrowroot powder
Extra-virgin olive oil
2 Cornish hens
1/2 tsp (2 mL) sea salt
1/2 tsp (2 mL) ground ginger
2 large oranges cut into slices
Fresh herbs such as rosemary or thyme
Preheat oven to 475°F (240°C). Combine orange juice, ginger, maple syrup, and soy sauce in a small saucepan and bring to boil. Combine water and cornstarch or arrowroot in a small bowl, stirring with a whisk. Stir cornstarch into juice mixture and cook, whisking constantly until thick and glossy, about 2 minutes.
Oil roasting pan with olive oil and place hens on it. Sprinkle hens with salt and ground ginger. Spoon juice mixture evenly over hen halves and add orange slices and fresh herbs for garnish. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake 35 minutes or until thermometer registers 180°F (82°C). Baste occasionally if desired.
source: "Easy Traditional Elegance", alive #278, December 2005
Reminiscent of the stuffed cabbage of yore, the flavour profile of these stuffed chard smacks of cozy fall. It looks all fancy, but everything comes together surprisingly quickly. If desired, you can use turkey or pork sausage and brown rice. Time-saver tip For larger grains, such as wild rice and spelt, it’s a very good idea to soak them for several hours before cooking. This will slash the cooking time by about a third. If not soaking the wild rice, add roughly 20 minutes to the simmering time.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
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.