Stuffed with nutty brown rice, piquant salsa, and gooey cheese, this tortilla is a meal in itself.
3/4 cup (180 mL) cooked brown rice*, packed
3/4 cup (180 mL) low-sodium cheddar cheese, grated
1/2 cup (125 mL) salsa
1 cup (250 mL) frozen corn, peas, and carrots mixture, thawed
1 Tbsp (15 mL) low-fat mayonnaise or sour cream
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) chili powder
4 - 10 in (25 cm) whole wheat flour tortillas
Stir rice with cheese, salsa, vegetables, mayonnaise, cumin, and chili powder. Divide between tortillas and roll up bottom third of tortilla; fold in both ends; then continue to roll to form a log. Wrap in aluminum foil. Reheat in foil wrapping in a hot oven, or unwrap and heat in a microwave or panini press.
Each serving contains:
372 calories; 15 g protein; 14 g total fat (6 g sat. fat, 0 g trans fat); 48 g carbohydrates; 5 g fibre; 370 mg sodium
*Brown rice has more fibre and nutrients than white rice. Try mixed rice blends; they have an assortment of different varieties (brown, black, and red) and dense, chewy textures and complex flavours.
JUMP-START: Cook extra rice at dinner so you’re not starting from scratch. Substitute any leftover vegetables (chopped finely) for the frozen veggies.
source: "Nutrition in No Time", alive #329, March 2010
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.