Think of mussels as the MVP of the fishmonger: they’re inexpensive, a cinch to prepare, and farmed in a manner that is actually beneficial to surrounding waterways.
Mussels have a laudable protein-to-fat-ratio and a wealth of iron, the antioxidant selenium, phosphorus, vitamin C, and vitamin B12—needed for proper nerve function and DNA synthesis.
You can find tamarind pulp at most Asian and Indian markets. Clams would work in this dish as well. Recipe can be halved.
4 Tbsp (60 mL) tamarind pulp
1 jalapeno pepper, seeded and chopped
3 cloves garlic, chopped
2 in (5 cm) piece fresh ginger, peeled and chopped
5 medium tomatoes, chopped
2 tsp (10 mL) mustard seeds
2 tsp (10 mL) cumin powder
2 tsp (10 mL) coriander powder
3 lbs (1.5 kg) farmed mussels
1/2 cup (125 mL) fresh cilantro, chopped
1/2 tsp (2 mL) turmeric
1/4 tsp (1 mL) black pepper
Sea salt to taste
Place tamarind pulp in bowl and cover with 6 cups (1.5 L) boiling water. Let soak for 10 minutes.
In blender or food processor, mix together jalapeno, garlic, ginger, and tomatoes until smooth; set aside.
In small skillet, dry-toast mustard seeds until they pop. Add cumin and coriander; heat for about 1 minute, set aside.
Rinse mussels and toss any that are broken or do not shut when lightly tapped. In large pot, bring 8 cups (2 L) water to a boil; add mussels, cover and cook until they open up, about 3 to 5 minutes. Drain mussels, toss any that stayed shut, and set others aside.
Return pot to heat and strain tamarind liquid through a sieve into pot. Mix in tomato mixture, toasted spices, cilantro, turmeric, and black pepper. Bring to a boil and simmer for 10 minutes. Return mussels in shells to the soup.
Ladle soup into bowls and lightly season with sea salt.
Each serving contains: 359 calories; 42 g protein; 8 g total fat (2 g sat. fat, 0 g trans fat); 29 g carbohydrates; 3 g fibre; 1,120 mg sodium
source: "Great Catch!", alive #332, June 2010
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
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.