Nutrient-rich pumpkin seeds are an ideal thickener for this bright sauce. Extra sauce can be frozen for up to three months. If your chicken is thick, try pounding it flatter with a kitchen mallet to speed cooking. Consider serving with steamed greens. Canned tomatillos are available in the Latin section of grocers.
6 fresh or canned tomatillos, husked
1 cup (250 mL) fresh cilantro
2 inner leaves of romaine lettuce
1/2 tsp (2 mL) dried oregano
1 shallot, chopped
1 jalapeno or serrano pepper, seeded and diced
2 garlic cloves, minced
Juice of 1/2 lime
1/2 tsp (2 mL) salt, divided
2/3 cup (160 mL) shelled pumpkin seeds
1 tsp (2 mL) cumin seeds
2 cups (500 mL) reduced-sodium chicken broth
1 1/2 lb (750 g) skinless, boneless chicken breast
1/4 tsp (1 mL) black pepper
4 sprigs fresh rosemary
In bowl of food processor, add tomatillos, cilantro, lettuce leaves, oregano, shallot, jalapeno or serrano pepper, garlic, lime juice, and 1/4 tsp (1 mL) salt; process until smooth.
In skillet over medium heat, toast pumpkin and cumin seeds until pumpkin seeds are golden and begin to pop, about 3 minutes, shaking pan often. Remove from stove and place seeds in bowl to cool down.
Add tomatillo mixture to skillet and cook for 3 minutes.
Grind toasted seeds in spice grinder or food processor until finely ground.
Stir broth and ground seeds into tomatillo mixture. Bring to a boil, reduce heat, and simmer until thickened, about 15 minutes.
Meanwhile, season chicken with pepper and remaining salt. Add rosemary sprigs to steamer tray and place chicken breasts directly on top of rosemary. Steam, covered, over 2 in (5 cm) of water for 20 minutes, or until chicken is cooked through.
source: "Full Steam Ahead", alive #363, January 2012
Slice chicken into 1 in (2.5 cm) strips, place on serving plates, and top with pumpkin seed mole.
Each serving contains: 351 calories; 48 g protein; 14 g total fat (3 g sat. fat, 0 g trans fat); 10 g total carbohydrates (3 g sugars, 2 g fibre); 443 mg sodium
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
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.