Dinner doesn’t have to be complicated. In this dish, the only cooking you need to do is sautéing the onions. After that, it’s just stirring ingredients in a slow cooker and waiting for them to magically become dinner. This curry is intensely warm and soothing after a cold rainy or snowy night.
6 boneless skinless chicken thighs
1/4 cup (60 mL) organic unbleached all-purpose flour (choose quinoa flower for a wheat-free option)
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
1/2 Tbsp (7 mL) coconut oil
1 onion, chopped
2 garlic cloves, finely minced
14 oz (398 mL) can light coconut milk
2 to 3 Tbsp (30 to 45 mL) red curry paste
2 tsp (10 mL) miso paste
1 tsp (5 mL) raw coconut crystals or brown sugar
14 oz (398 mL) can chickpeas, rinsed and drained
4 kaffir lime leaves or 4 wedges fresh lime
1 red bell pepper, cored and cut into julienne strips
3 cups (750 mL) baby spinach leaves
1 cup (250 mL) fat-free plain Greek yogurt
1/4 cup (60 mL) chopped toasted peanuts
1/4 cup (60 mL) toasted coconut
Dust chicken with flour, salt, and pepper and place in single layer in bottom of 4 to 6 L slow cooker.
Sauté onions and garlic in oil until soft. Scatter over top of chicken. Whisk coconut milk, curry paste, miso, and sugar together in bowl and pour over chicken. Stir in chickpeas and kaffir lime leaves or wedges.
Cover and cook on low for 5 to 7 hours or high for 2 1/2 to 4 hours or until chicken is no longer pink on the inside. Taste and add a little more miso or sugar to taste if you wish. Stir in red pepper strips and continue to cook on high for 20 more minutes. Fold in baby spinach leaves.
Serve over steamed basmati rice and garnish with dollops of yogurt, peanuts, coconut, and cilantro.
Each serving contains: 302 calories; 22 g protein; 13 g total fat (6 g sat. fat, 0 g trans fat); 25 g total carbohydrates (4 g sugars, 3 g fibre); 346 mg sodium
source: "Slow Cooking", alive #375, January 2014
These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
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.