Simple poached eggs are lent an elegant cachet by the addition of a flavourful balsamic reduction and roasted cherry tomatoes. Resting on a nutritious bed of Swiss chard, this über healthy meal is easy to prepare and makes the perfect quick lunch or dinner.
1/3 cup (80 mL) balsamic vinegar
1 Tbsp (15 mL) coconut palm sugar or honey
20 cherry tomatoes
1 Tbsp (15 mL) extra-virgin olive oil
1 bunch Swiss chard (about 4 cups/1 L)
Dash of white vinegar
4 large free-range eggs
Salt and pepper, to taste
Preheat oven to 350 F (180 C). In small saucepan over medium heat, bring balsamic vinegar and sugar to a boil. Reduce heat and allow to simmer until mixture becomes syrupy. Remove from heat and allow to cool.
Meanwhile, place cherry tomatoes in ovenproof dish and drizzle with olive oil. Place in oven and roast for about 10 minutes—or just until tomatoes begin to collapse.
While tomatoes are roasting, wash and tear Swiss chard. Steam chard in steamer until just softened, about 3 minutes. Remove from heat and set pan aside until ready to assemble the dish.
As chard cooks, prepare eggs by bringing large saucepan filled with water to a gentle simmer. Add dash of white vinegar to water and stir with spoon to create a swirl. Carefully break 2 eggs into water and cook for about 3 minutes. Remove with slotted spoon and repeat this process with remaining 2 eggs.
When eggs are done, divide chard onto 4 plates. Surround chard with 5 roasted tomatoes on each plate. Top chard with poached egg and drizzle each plate with cooled balsamic reduction. Season with salt and pepper to taste. Serve with crusty bread and slices of mozzarella for a complete meal.
Each serving contains: 159 calories; 8 g protein; 9 g total fat (2 g sat. fat, 0 g trans fat); 12 g total carbohydrates (9 g sugars, 2 g fibre); 191 mg sodium
source: "Easter Eggs-travaganza", alive #390, April 2015
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.