This soup is ready in 15 minutes and really packs a punch, providing 189 percent of your recommended daily dosage of vitamin C with each serving. It’s also loaded with beta carotene from the peppers, tomatoes, and orange juice. Tomatoes also contain lycopene, which has been shown to have protective effects against prostate cancer. The extra-virgin olive oil helps in the absorption of this important phytochemical. Seasonings such as cayenne pepper and cinnamon also help with heart health. Enjoy this soup for lunch or dinner along with fresh whole grain bread or dinner rolls. To save time, use a food processor to chop garlic, ginger, onions, and bell pepper.
4 tsp (20 mL) extra-virgin olive oil
1 medium onion, chopped
4 medium garlic cloves, crushed
1 Tbsp (15 mL) grated ginger root
1 red bell pepper, seeded and chopped
2 cups (500 mL) vegetable broth or water
1 28-oz (796-mL) can diced tomatoes
1 tsp (5 mL) ground coriander
1/4 tsp (1 mL) ground cinnamon
1/4 tsp (1 mL) cayenne pepper
2 cups (500 mL) freshly squeezed orange juice or orange juice with pulp
Sea salt, to taste
Heat oil in medium soup pot over medium heat. Add onion, garlic, ginger, and red pepper and sauté 5 to 8 minutes. Add vegetable broth, tomatoes, coriander, cinnamon, and cayenne pepper. Simmer 10 minutes. Add orange juice, warm through, season with salt to taste, and serve. Freeze remaining servings and reheat on stovetop. Serves 4.
source: "Suppers for Savvy Seniors", alive #276, October 2005
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.