Indian-spiced flavours paired with any grain create a taste sensation. Folded into cooked barley, it’s a double win. The turmeric and mustard seeds coupled with barley are touted as excellent foods for brain health.
Per serving:
In large bowl filled with cold water, soak barley for 1 hour. Once barley has soaked, drain. In medium saucepan, combine barley and 3 cups (750 mL) lightly salted water and bring to a boil. Reduce heat to simmer, and with lid ajar, cook until barley is tender but still chewy, about 25 to 30 minutes. It will have tripled in volume. Drain off any excess liquid.
Once barley is tender, heat oil in large wok and swirl to coat the sides. Add cumin and mustard seeds and stir-fry just until seeds begin to pop. Add onion, ginger, and seasonings, and stir-fry just until onion starts to become clear and soft. Add stock or water to loosen onion mixture from wok.
Add cooked barley and stir-fry for 2 minutes, folding ingredients together to evenly distribute. Add a little more coconut oil if itu2019s beginning to stick to wok.
Fold in chickpeas and stir-fry until piping hot. Then add spinach and fold in just until barely wilted.
Immediately serve Spiced Indian Barley in small bowls or transfer to large platter. Drizzle with lime juice and sprinkle with chopped cilantro and toasted almonds. Serve with a pinch of crushed chilies, if you wish. Excellent with crisp pappadums for scooping and dollops of plain yogurt.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
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.