We’ve adapted this delicious vegetarian soup and added a little barley to the angel hair noodles to make it a meal unto itself. The combination of fresh herbs makes it come alive. Top with dollops of plain yogurt and serve lavash (crisp flatbread) on the side.
1/2 cup (125 mL) dried chickpeas
1/2 cup (125 mL) dried navy beans
2 Tbsp (30 mL) extra-virgin olive oil
2 onions, minced
4 garlic cloves, minced
3 1/2 quarts (3.3 L) vegetable stock
1/2 cup (125 mL) pot barley, rinsed
1/4 cup (60 mL) dried lentils
1 tsp (5 mL) turmeric
4 oz (115 g) angel hair pasta
3 cups (750 mL) baby spinach leaves
1 large bunch fresh mint, chopped
1/2 cup (125 mL) each of minced cilantro and minced parsley
1/4 cup (60 mL) finely chopped fresh dill
Salt and pepper, to taste
2 cups (500 mL) thick plain yogurt
Minced fresh chives
Place dried chickpeas and navy beans in large colander. Sort through them and remove any tiny pebbles or other debris. Rinse under cold water and place in large, heavy saucepan with three times their volume of cold water. Bring them gently to a boil. Then remove saucepan from the heat and let beans soak uncovered for no more than 2 hours. Soaking beans too long causes them to ferment, which affects flavour and digestibility.
Meanwhile, heat oil in large frying pan. Add onions and garlic, and sauté until soft and golden, about 5 minutes. Set aside.
Once beans have soaked the recommended time, drain well and return to saucepan. Add vegetable stock and sautéed onions and garlic. Bring to a gentle boil, reduce heat to medium-low, cover and gently boil for 30 minutes. Stir in barley, lentils, and turmeric. Return to a gentle boil and cook covered for another 30 minutes to 1 hour.
Beans are done when you can easily mash with a fork. Don’t worry about the foam, as it will be reabsorbed into the liquid. Stir occasionally. For a creamier texture, use a hand-held emulsifier and purée soup for a few seconds.
Stir in pasta and return to a gentle simmer, with lid slightly ajar for another 15 minutes or until pasta is tender to the bite. Add spinach and herbs, and cook for 2 to 5 minutes or until soft. Add salt and pepper to taste.
Serve with dollops of thick white yogurt and a sprinkling of fresh chives.
Each serving contains: 301 calories; 15 g protein; 7 g total fat (2 g sat. fat, 0 g trans fat); 49 g total carbohydrates (8 g sugars, 11 g fibre); 148 mg sodium
source: "Persian Cuisine", alive #377, March 2014
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.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.