Not enough can be said about the importance of turmeric in a cancer recovery diet. It is not only recognized for its cancer-fighting properties but also contributes an amazing colour to this dish. Serve spooned over brown basmati rice or with rotis made from gluten-free millet flour.
2 Tbsp (30 mL) unrefined coconut oil or extra-virgin olive oil
6 boneless, skinless organic chicken thighs (about 1 1/4 lbs/575 g)
2 tsp (10 mL) cumin seeds
2 tsp (10 mL) black or brown mustard seeds
1 large onion, finely diced
1 1/2 Tbsp (22 mL) fresh ginger root, peeled and finely minced
1 Tbsp (15 mL) turmeric
1 Tbsp (15 mL) ground cumin
14 oz (398 mL) can diced tomatoes, including juice
3/4 cup (180 mL) low-sodium chicken or vegetable broth
1 cinnamon stick
5 1/2 oz (165 mL) can coconut milk
1 tsp (5 mL) freshly squeezed lime juice
1/2 tsp (2 mL) pure maple syrup
Sea salt and freshly ground black pepper
Preheat oven to 350 F (180 C).
Heat oil in large heavy pot over medium heat. Add chicken thighs a couple at a time and gently sear until lightly browned. Remove to a platter and repeat with remaining chicken.
Add cumin and mustard seeds to remaining oil in pot. Sauté until they begin to pop, about 1 minute. Immediately add onion, ginger, turmeric, and ground cumin. Add a little more oil if needed. Sauté for about 3 minutes or until onion is soft but not browned. Add diced tomatoes and their juices and broth.
Nestle chicken thighs in mixture to cover adequately with juices. Add cinnamon stick and bring to a gentle boil. Cover, reduce heat, and simmer gently for 20 minutes. Stir occasionally.
Stir in coconut milk, cover, and simmer for a few more minutes or until chicken is cooked through and sauce is piping hot. Remove cinnamon stick and stir in lime juice and maple syrup. Add salt and pepper to taste. Serve sprinkled with fresh cilantro.
Excellent spooned over rice with steamed broccoli rabe on the side.
Each serving contains: 265 calories; 15 g protein; 18 g total fat (14 g sat. fat, 0 g trans fat); 14 g carbohydrates; 2 g fibre; 381 mg sodium
Canned products are under fire these days regarding bisphenol A (BPA). It’s been linked to cancer and other health issues. BPA is a polycarbonate plastic used to line canned products, which forms a barrier between the metal and the food to prevent bacterial contamination. Look for canned tomatoes that don’t contain BPA or tomatoes packed in jars.
source: "Fighting Cancer with Food", alive #354, April 2012
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.