This lovely dal lends itself well to diced butternut squash in place of lentils. The kick of lime and smooth, creamy yogurt swirled on top add delicious tartness and visual eye appeal.
Tip: To make ghee, gently simmer butter in a saucepan until it begins to caramelize, which makes it nutty tasting and aromatic.
If you’re concerned about sodium, substitute water for vegetable broth, or use half broth and half water.
Sometimes it’s difficult to find seeds such as mustard or cumin. In such cases, the soup is made equally delicious by adding more ground cumin to the broth and a bit of Dijon and vinegar.
Heat oil or ghee in large soup pot over medium heat. Add cumin and mustard seeds and sauteu0301 until they begin to pop, about 1 to 2 minutes.
Immediately add onion, ginger, turmeric, ground cumin, and pinch of salt. Stir together and sauteu0301 for about 3 minutes or until onion is soft. Add diced tomatoes and sauteu0301 for a minute. Add stock (or water) and stir in red lentils and cinnamon stick. Bring to a boil.
Reduce heat, cover, and simmer for about 25 to 30 minutes, or until lentils are soft. Add salt to taste. Remove cinnamon stick and stir in lime juice and agave syrup.
Pureu0301e in batches until smooth, adding a little more stock if thinner soup is preferred. Serve with cilantro and a dollop of yogurt.
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.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.