A surprising little trick to enhance a good tomato-based broth is allspice or cinnamon.
1 Tbsp (15 ml) extra-virgin olive oil
2 regular cooking onions, peeled and diced
2 celery stalks, finely diced
2 carrots, peeled and finely diced
4 garlic cloves, minced
28 oz (796 mL) can diced tomatoes and juice
4 cups (1 L) low-sodium vegetable stock
2 in (5 cm) chunk of Parmesan rind
2 Tbsp (30 mL) chopped fresh basil
1 Tbsp (15 mL) chopped fresh oregano
1 tsp (5 mL) brown sugar
2 tsp (10 mL) fresh lemon juice
1/2 tsp (2 mL) allspice
Salt and freshly ground black pepper
3 cups (750 mL) shredded Swiss chard
1/2 cup (125 mL) fat-free plain Greek yogurt
Heat oil in heavy saucepan and sauté onion, celery, carrot, and garlic until soft. Do not brown. Transfer to a 4 to 6 L slow cooker along with tomatoes, stock, Parmesan rind, herbs, sugar, lemon juice, and allspice. Cover and cook on low for 8 hours or high for 4 hours.
Remove Parmesan rind and discard. Use immersion blender if you wish soup to be a little creamy. Add salt and pepper to taste.
Fold in chard. Cover and continue cooking for 15 more minutes to wilt chard.
Ladle into bowls and serve with a dollop of yogurt.
Each serving contains: 122 calories; 6 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 18 g total carbohydrates (10 g sugars, 5 g fibre); 282 mg sodium
source: "Slow Cooking", alive #375, January 2014
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.