Teff offers an opportunity to make a nutritious riff on corn-based polenta. The teff base along with a tomato sauce and vegetable topping give this dish a definite pizza vibe. If possible, use canned San Marzano tomatoes for the sauce. Low in acid and high in fruitiness, these meaty Italian tomatoes are the gold standard for great red sauce.
1 1/2 cups (350 mL) teff grain
4 cups (1 L) vegetable broth, preferably no salt added
2 tsp (10 mL) dried thyme
3/4 cup (180 mL) grated Parmesan cheese
28 oz (796 mL) can crushed tomatoes
2 Tbsp (30 mL) tomato paste
3 garlic cloves, minced
2 Tbsp (30 mL) red wine vinegar
2 Tbsp (30 mL) extra-virgin olive oil or camelina oil
2 tsp (10 mL) dried oregano
1/2 tsp (2 mL) red chili flakes
1/4 tsp (1 ml) salt
2 Tbsp (30 mL) grapeseed oil, divided
4 cups (1 L) sliced mushrooms
1 lb (450 g) spinach (about 2 bunches), ends trimmed
1/3 cup (80 mL) torn basil
In large, heavy-bottom saucepan set over medium-high heat, toast teff, shaking pan regularly, until fragrant and beginning to crackle, 3 to 4 minutes. Add broth, 1 cup (250 mL) water, and thyme; bring to a boil, lower heat to medium-low, and simmer covered until mixture is thick and teff is tender, about 30 minutes. Stir mixture occasionally, especially toward the end to prevent clumping. Once cooked, stir in Parmesan.
Spread teff mixture out in even layer onto lightly greased or parchment paper-lined square cake pan. Let cool to room temperature and then chill for at least 2 hours, but preferably 24 hours.
To make sauce, bring tomatoes, tomato paste, garlic, vinegar, olive oil, oregano, chili flakes, and salt to a boil in medium-sized saucepan. Reduce heat to medium-low and simmer uncovered until slightly thickened, about 20 minutes.
Slice teff into 6 or more wedges. Heat 1 Tbsp (15 mL) grapeseed oil in large skillet over medium-high heat. Add teff wedges, in batches if necessary, and sear for 2 minutes per side. Remove wedges and cover to keep warm.
Add remaining grapeseed oil to pan and, once shimmering, add mushrooms. Cook until softened, about 3 minutes. In batches, add spinach and cook until wilted. Drain excess liquid.
Place teff wedges on serving plates and top with tomato sauce, cooked vegetables, and basil. Garnish with additional Parmesan if desired.
Each serving contains: 399 calories; 18 g protein; 14 g total fat (4 g sat. fat, 0 g trans fat); 55 g total carbohydrates (6 g sugars, 9 g fibre); 554 mg sodium
source: "Teff Love", alive #378, April 2014
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.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.