It’s a given that a delicious bowl of stew hits the mark on a cold November night. This warming stew has a fiery kick with the hidden cayenne in the spice mix. A little extra simmering will soften the heat if taste buds are sensitive.
Ras el hanout gives this Moroccan dish a super kick of heat and warm flavours. If unable to find this aromatic spice mix at your local grocery, substitute with 2 tsp (10 mL) ground cumin, 1 tsp (5 mL) ground coriander, 1 tsp (5 mL) ground ginger, 1 tsp (5 mL) ground cinnamon (optional) and 1/2 tsp (2 mL) cayenne.
In large shallow bowl, combine ras el hanout, cinnamon, and paprika. Stir to blend. Set side.
Remove turkey breast skin, if you wish. Lightly season breast with salt and pepper. Then dredge in seasoning mixture, making sure itu2019s well coated under skin and all around. For optimal flavour, cover and refrigerate for 2 hours.
In large Dutch oven, heat oil over medium heat until hot but not smoking. Add turkey breast, skin side down if still intact, and sear until browned, about 3 to 5 minutes. Turn over and brown the other side. Remove to a dish.
Add carrot coins, onion, garlic, and ginger to Dutch oven, and sauteu0301 until onions are soft. Add a splash more oil if needed. Add broth and tomato paste and bring to a gentle boil. Return turkey breast to Dutch oven and nestle into liquid along with lemon slices, olives, raisins, and apricots. Reduce heat to medium low. Cover and cook for 30 minutes, or until meat thermometer inserted into thickest portion of turkey registers 165 F (75 C).
Remove turkey breast to cutting board and cover loosely to let rest for a couple minutes. Add chickpeas to Dutch oven and heat through.
To serve, cut turkey breast diagonally into thick slices. Ladle chickpea stew into serving bowls and place several slices of turkey breast on top. Scatter with cilantro and some toasted almonds, if using. Delicious the same day, although flavours intensify when served the next day. Excellent served with flatbread or ladled over couscous or rice.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.