By replacing the base of this bowl with cauliflower rice instead of the grain we amp up the nutritional value, while drastically cutting the calories and carbohydrates otherwise consumed.
Using frozen peas in this dish is important, as the steam they release upon roasting helps keep the chicken beautifully tender as it roasts.
Preheat oven to 400 F (200 C).
In small airtight container, stir together red onions and white wine vinegar. Cover and set aside at room temperature while preparing rest of bowl.
In 13 x 9 x 2 in (33 x 23 x 5 cm) baking dish, add frozen peas, sweet potato, cumin seed, fennel seed, mustard seed, lime zest, garlic, water, and chicken. Toss everything together until well combined. Place chicken skin side up on top of peas and potatoes. Drizzle chicken with avocado oil before placing baking dish in oven to cook until potatoes are tender and chicken is cooked through and its skin is golden brown and crisp, about 45 minutes.
While chicken cooks, prepare remaining elements for bowl. Trim cauliflower and shred into pieces slightly larger than a rice grain either by pulsing in food processor or by grating on the large holes of a box grater. You should have about 2 to 3 cups (500 to 750 mL). Warm avocado oil in large frying pan over medium heat. Sauteu0301 shallot until softened but not brown, about 2 minutes. Add garlic and sauteu0301 another minute. Stir in cauliflower rice and cook until warmed through but still al dente, about 3 minutes. Stir in salt, turmeric, and red pepper flakes (if using), and cook for another minute.
Divide cauliflower rice among serving bowls and top with warm chicken and vegetables. Garnish with some drained pickled onions, cilantro, and almonds.
This recipe is part of the Beautiful Bowlfuls collection.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.