1 red onion, chopped
4 garlic cloves, chopped
1 Tbsp (15 mL) chili powder
1 Tbsp (15 mL) ground cumin
2 tsp (10 mL) unsweetened cocoa powder
1 tsp (5 mL) salt
1/2 tsp (2 mL) crushed red pepper flakes
1/4 tsp (1 mL) ground cinnamon
Freshly ground black pepper
28 oz (796 mL) can diced tomatoes and juice
1 dried ancho chili or canned chipotle chili in sauce, minced
19 oz (540 mL) can black beans, rinsed and drained
2 cups (500 mL) peeled and diced yams
1 cup (250 mL) water
1 cup (250 mL) frozen edamame beans
2 cups (500 mL) finely shredded kale
2 Tbsp (30 mL) fresh lime juice
1/2 cup (125 mL) low-fat plain sour cream or plain, thick Greek yogurt
1/2 cup (125 mL) thinly sliced green onions
1 lime cut into wedges
Organic corn tortilla chips
In 4 to 6 L slow cooker, combine onion, garlic, and seasonings. Add tomatoes and chipotles and stir together to evenly disperse seasonings. Fold in black beans and yams and add water. Cover and cook on low for 7 to 8 hours or high for 4 hours.
Stir in edamame beans, kale, and lime juice. Cover and continue to cook on high for 30 more minutes or until beans are hot.
Ladle into bowls and top with a dollop of sour cream or yogurt, green onions, and wedge of lime. Serve tortilla chips or wedges of corn bread for dipping.
Serves 6 to 8.
Each serving contains: 249 calories; 13 g protein; 3 g total fat (1 g sat. fat, 0 g trans fat); 46 g total carbohydrates (6 g sugars, 14 g fibre); 384 mg sodium
source: "Slow Cooking", alive #375, January 2014
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
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.