This dish provides an endless supply of nutrients. For eyes, nose, and taste buds, it’s mild enough with just a hint of smoky flavour, yet soothing to the stomach because it’s minus the spicy and typically fatty chorizo and crushed red peppers. Add some cooked julienned organic chicken or a few wild prawns if you have a craving for an extra boost of protein.
3 Tbsp (45 mL) extra-virgin olive oil
1 medium-sized Vidalia onion, diced
1 red bell pepper, cored and cut into strips
1 small fennel bulb, cut in half and thinly sliced
3 large garlic cloves, minced
2 bay leaves
1 cup (250 mL) sprouted short grain organic brown rice
1/4 cup (60 mL) sherry vinegar
1 tsp (5 mL) saffron, crushed
1 tsp (5 mL) turmeric
1/2 tsp (2 mL) smoked paprika
1/4 tsp (1 mL) cayenne
1/4 tsp (1 mL) sea salt
2 cups (500 mL) vegetable stock, hot
1 cup (250 mL) frozen shelled edamame beans, thawed
1 cup (250 mL) halved grape tomatoes
6 oz (170 mL) jar grilled artichokes, quartered
1/2 cup (125 mL) pitted Greek olives
1/3 cup (80 mL) coarsely chopped cilantro
Lemon, cut into wedges
Warm oil in large, wide paella or frying pan. Add onion and sauté until soft. Add red pepper strips and fennel and sauté for 5 minutes, stirring often. Add garlic and sauté for a minute. Stir in bay leaves and rice. Stir-fry for a couple of minutes to coat the rice. Deglaze pan with sherry vinegar. Sprinkle with seasonings and fold in. Add hot stock. Reduce heat and simmer uncovered, until rice is cooked and most of the stock has been absorbed, about 20 to 30 minutes. Do not stir.
Turn off heat, leaving pan on warm burner. Scatter edamame beans, tomatoes, and artichokes over top and gently tuck into hot rice. Add a little more salt to taste, if you wish. Cover tightly with lid and let rest for about 10 minutes.
To serve, place a generous ladle into each of 4 serving dishes and scatter each with a couple of olives, chopped cilantro, and a lemon wedge.
Each serving contains: 398 calories; 12 g protein; 16 g total fat (2 g sat. fat, 0 g trans fat); 54 g total carbohydrates (4 g sugars, 8 g fibre); 458 mg sodium
source: "Cancer Fighting Foods", 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.