Dukkah, a fragrant Middle Eastern nut and spice mixture, is a delightful companion to earthy sweet winter squash. Roasting the squash gives this soup an extra layer of flavour. You may also like to add a dollop of sour cream or yogurt. Extra soup can be frozen for future use.
1 medium buttercup or butternut squash, halved lengthwise and seeds removed
3 tsp (15 mL) grapeseed oil or other oil of choice, divided
1 yellow onion, chopped
2 stalks celery, diced
2 garlic cloves, chopped
1 in (2.5 cm) ginger root, chopped
2 tsp (10 mL) curry powder
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) salt, divided
1/4 tsp (1 mL) cayenne or chili powder
5 cups (1.25 L) low-sodium vegetable broth
1 cup (250 mL) red or yellow lentils
1/3 cup (80 mL) unsalted shelled pistachios
1 Tbsp (15 mL) sesame seeds
1 tsp (5 mL) coriander seeds
1 tsp (5 mL) cumin seeds
1/2 tsp (2 mL) fennel seeds
1/2 tsp (2 mL) whole black peppercorns
Juice of 1/2 lime
2 tsp (10 mL) fresh thyme
Sour cream or yogurt, for garnish (optional)
Preheat oven to 400 F (200 C). Brush flesh of squash with 1 tsp (5 mL) oil and place flesh side down on parchment paper-lined baking sheet. Bake for 40 to 45 minutes, or until squash is tender. Scoop out cooked flesh and discard skin.
Heat remaining oil in large saucepan over medium heat. Add onion and cook until softened, about 4 minutes. Add celery, garlic, and ginger. Cook for 1 minute.
Stir in curry powder, cinnamon, 1/4 tsp (1 mL) salt, and cayenne or chili powder; heat for 30 seconds. Pour in vegetable broth and lentils. Bring to a boil, reduce heat to medium low, and simmer until lentils are tender, about 15 minutes.
Meanwhile, to make dukkah, toast pistachios in dry skillet over medium heat until golden brown, shaking pan often, about 4 minutes. Remove pistachios from pan. Add sesame seeds, coriander seeds, cumin seeds, fennel seeds, and peppercorns to skillet and heat until fragrant, stirring often, about 1 minute. Remove from heat and let cool. Once cool, coarsely grind pistachios, spice mixture and remaining salt in mortar and pestle or spice grinder.
Stir squash, lime juice, and thyme into soup. Purée soup, in batches if necessary, in a blender or food processor until smooth. If needed, thin soup with additional broth or water.
Serve soup garnished with a dollop of sour cream or yogurt, if desired, and sprinkle dukkah over top.
Each serving contains: 269 calories; 11 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 43 g total carbohydrates (6 g sugars, 8 g fibre); 330 mg sodium
source: "Good Gourd", alive #373, November 2013
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.