This dip has great flavour hooks: sweet, spicy, salty. The coconut milk adds a tropical kick while fish sauce provides depth of flavour. Try serving with cooked shrimp or chicken strips.
Better for you: Mango delivers soaring levels of vitamin C, a potent antioxidant shown to help shave down blood pressure numbers.
2 ripe mangoes, flesh removed
1/4 cup (60 mL) coconut milk
2 Tbsp (30 mL) Thai sweet chili sauce
1 Tbsp (15 mL) fish sauce
Juice of 1/2 lime
2 tsp (10 mL) minced fresh ginger
1/4 tsp (1 mL) red chili flakes or 1 crushed Thai red chili
Place mango flesh in food processor along with the remaining ingredients. Blend until well combined, but still slightly chunky (if you over-blend, the mixture will become too saucy).
Each serving contains: 87 calories; 1 g protein; 2 g total fat (2 g sat. fat, 0 g trans fat); 19 g total carbohydrates (13 g sugars, 1 g fibre); 303 mg sodium
source: "Take a Dip", alive #362, December 2012
Reminiscent of the stuffed cabbage of yore, the flavour profile of these stuffed chard smacks of cozy fall. It looks all fancy, but everything comes together surprisingly quickly. If desired, you can use turkey or pork sausage and brown rice. Time-saver tip For larger grains, such as wild rice and spelt, it’s a very good idea to soak them for several hours before cooking. This will slash the cooking time by about a third. If not soaking the wild rice, add roughly 20 minutes to the simmering time.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
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.