This smoky hot sauce is perfect for friends and family members who like a little spice in their life and who are probably burnt out, so to speak, with the onslaught of holiday cookies and cakes. It’s excellent when stirred into yogurt or sour cream for use in tacos, on meats, or as a dip. Dried chili options include ancho, chipotle, morita, guajillo, or pasilla. Try to use at least two different ones to give the hot sauce plenty of flavour nuances. Ancho peppers tend to be the mildest of the bunch. The hot sauce will keep for several weeks in the refrigerator.
2 garlic bulbs
1/2 tsp (2 mL) extra-virgin olive oil
3 vine-ripened tomatoes, sliced in half
3 to 4 oz (85 to 112 g) dried Mexican chili peppers
3 Tbsp (45 mL) honey or agave syrup
2 Tbsp (30 mL) cider vinegar
2 tsp (10 mL) onion powder
2 tsp (10 mL) dried oregano
1/2 tsp (2 mL) cinnamon
Preheat oven to 400 F (200 C).
Slice off 1/4 in (6 mm) from the top of garlic bulbs so that most of the cloves are exposed. Place garlic on piece of parchment paper and drizzle with a touch of oil. Wrap tightly and bake for 30 minutes, or until cloves are very soft. Set aside to cool.
Switch on oven broiler. Place tomatoes, cut side up, on baking sheet and brush tops with remaining oil. Broil for 12 minutes, or until tops are slightly charred.
Heat heavy skillet such as cast iron over medium-high heat. Add chili peppers to skillet and toast until fragrant, about 30 seconds per side, being very careful not to scorch. Using kitchen shears or a sharp knife, remove stems from toasted peppers and pour out most of the seeds.
Add peppers, tomatoes, roasted garlic pulp, honey or agave, cider vinegar, onion powder, oregano, cinnamon, and 1/2 cup (125 mL) hot water to blender or food processor container and blend until smooth. If you prefer a thinner consistency, add a little more water.
Makes about 2 1/2 cups (625 mL), enough for 8 gifts.
Each 1 Tbsp (15 mL) serving contains: 16 calories; 0 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 4 g total carbohydrates (2 g sugars, 1 g fibre); 3 mg sodium
source: "Love Bites", alive #386, December 2014
You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.
Tender tofu and fresh-tasting mango sauce combine to make a nutritious, Japanese-style dessert with little effort. But don’t worry: your dessert will not taste beany. Silken soft tofu has a rather neutral flavour. The key here is to use blocks of very soft tofu as opposed to firm or extra-firm versions. Silken tofu is undrained and unpressed tofu. It has the highest water content of all types of tofu and is made by coagulating soy milk without curdling it. It’s ultra-soft texture means it can be easily blended with other ingredients and used to boost protein numbers in puddings, cakes, tarts, ice cream, and even smoothies.
Fool is a classic English dessert made, traditionally, by folding a stewed fruit into a creamy, sweet custard. This modern take adds layers of sweet pumpkin flavour and swaps out much of the cream for higher-protein Greek yogurt. The crunchy chocolate topping is a special finishing touch. Beat it It’s the fat in cream that helps trap air bubbles that make it light and fluffy. If it gets too warm, the fat melts and the air escapes. Start with a cold bowl and beaters (or a cold balloon whisk, if you’re whipping by hand). Put your bowl (ideally a stainless one) and beaters in the freezer for 15 minutes before whipping. They’ll chill easily and help keep everything cool during the whipping process.
Blondies are basically “blonde brownies.” There is no cocoa or melted chocolate in the batter of a blondie. Here, the nutritionally lacklustre all-purpose flour is swapped out for puréed beans for a higher dose of protein. The end result is just as tender and chewy without any noticeable bean flavour. A great potluck dessert option, too. If desired, chopped nuts can be used instead of chocolate chips. Squeeze play To easily fit a piece of parchment paper into a baking dish, run it under cold water for a couple of seconds, scrunch it up, and then squeeze out the excess moisture. Now it will effortlessly form into the pan.