While still under the culinary radar, cuisine from Myanmar (formerly Burma) is poised to become the next “hot” Asian culinary trend. Chickpea flour gives this traditional soup from the Shan people of Myanmar a velvety thick texture that is a wonderful change of pace from other Asian soups.
Be sure to place some Asian chili sauce on the table for those who like a fiery kick. If available, chopped Chinese chives are a great addition as well.
8 oz (225 g) brown rice vermicelli noodles
1 cup (250 mL) chickpea (garbanzo) flour
2 Tbsp (30 mL) coconut sugar or other raw-style sugar
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) red chili flakes
2 tsp (10 mL) grapeseed oil or peanut oil
2 shallots, chopped
3 garlic cloves, minced
4 cups (1 L) low-sodium vegetable broth
4 cups (1 L) chopped Asian greens, such as pea tendrils, watercress, baby bok choy, and/or Chinese broccoli
1/3 cup (80 mL) chopped roasted unsalted peanuts
1/4 cup (60 mL) cilantro
1 lime, sliced into wedges
Prepare noodles according to package directions. Drain and set aside.
Place chickpea flour, sugar, salt, chili flakes, and 1 1/2 cups (350 mL) water in blender and blend until smooth.
Heat oil in large saucepan over medium heat. Add shallot and garlic; cook for 2 minutes, stirring often. Add broth and 1 1/2 cups (350 mL) water to pan and bring to a boil. Reduce heat to medium and slowly pour in chickpea mixture while stirring. Heat for 5 minutes, stirring very often to prevent mixture from sticking to bottom of pan. Stir in additional water or broth if you want a thinner consistency.
Divide noodles and greens among serving bowls and pour chickpea soup over top. Garnish with peanuts and cilantro. Serve with lime wedges.
Serves 6.
Each serving contains: 314 calories; 8 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 53 g total carbohydrates (8 g sugars, 4 g fibre); 313 mg sodium
Source: "Oodles of Noodles", alive #377, March 2014
Refreshing flavours with a spicy zing—and, at 15 g per serving, a whopping load of protein—come together in this classic ceviche. Rockfish, often sold under the name Pacific snapper, is high in selenium—an 85 g serving provides 44 percent of the recommended daily value of the mineral, which has a role in preventing infection and cell damage, as well as in the proper functioning of the thyroid. Rockfish is also a good source of healthy omega-3 and omega-6 fats. Ceviche tips Keep an eye on the fish while it is “cooking” in the lime/lemon juice; 30 minutes is usually optimum to achieve a “just cooked” texture. You can extend that to an hour or more, but after about 2 hours, you’ll find that the texture will change and become “overcooked.” Waiting to add the tomatoes and avocado just at serving time keeps flavours fresh and distinct.
Crunchy, with sharp and satisfying flavour, this hearty salad is a great accompaniment to tacos (including the ones in the next recipe). Cabbage is high in fibre and vitamins C and K. Higher consumption of cruciferous vegetables such as radishes and cabbage is linked to lower rates of cancer. Make ahead Unlike a typical green salad, this one can stand up to an hour or two in the fridge, so if you want to make it ahead of time, go for it. The cabbage will soften up and some water will be released; just drain any excess before serving.
These taco-inspired lettuce wraps are full of vibrant flavour tempered by subtle heat, all topped off with a zingy tomatillo salsa. Shredding the chicken helps to make a small quantity of chicken feed a crowd, and the texture pairs well with the light wrapper. The bright salsa features heart-healthy tomatillos, which contain phytochemicals called withanolides, which studies have found can help inhibit cancer cell growth. Quick shred If you have a kitchen mixer with a paddle attachment, you can use it to quickly and easily shred chicken for taco lettuce wraps. After chicken has rested, add it to the bowl of a stand mixer with a paddle attachment. Reserve any pan juices that may have accumulated in the baking dish. Turn mixer on to a low-to-medium speed and process the chicken for 30 seconds to 1 minute, so that chicken is just separated, being careful not to overprocess. Add in cooking juices and mix through with spoon. To shred chicken by hand, use two forks to gently pull meat apart before combining with pan juices.
This rich bean dip is delicious warm or cold. It’s also a good source of protein, iron, and potassium. A single serving of this dip will help Dad get 19 percent of the recommended daily value of dietary fibre. Dried pasilla peppers impart a smoky, earthy fruitiness balanced with mild spice from a hint of hot paprika and cayenne. And those canned tomatoes add a nice hit of lycopene to an already healthy dish. Epazote (Eh-pah-zo-tay) Epazote has a history of use as a medicinal herb throughout Latin America and is a frequent ingredient in bean dishes because of its antiflatulent properties as well as its pleasant aromatic taste. Its flavour has no direct comparison but is reminiscent of oregano, tarragon, or licorice. There is a pungency to the scent, which some have described as having notes of kerosene, but it imparts a pleasing, earthy, and herbal quality to dishes. Dried epazote added to beans can help reduce their gas-causing properties. Epazote contains saponins, which can be toxic in copious quantities, so sparing use is recommended. Look out for it at specialty culinary stores. If you can’t find it, try cilantro, fennel, or oregano.