Pizza Al Taglio

Makes 1 (12 15-inch)

Ingredients

Pizza Dough

• 6 1/3 cups (820 g) bread flour
• 1 1/3 cups (200 g) spelt or whole wheat flour
• 3 cups (750 ml) water, room temperature
• 1 cup (200 g) sourdough starter
• 5 tsp (25 g) fine sea salt
• 3 tbsp (45 ml) extra virgin olive oil, divided, + more oil or butter for greasing the baking sheets
• Semolina rimacinata or all-purpose flour, to dust your work surface

Pizza

• 1/2 recipe Al Taglio Pizza Dough (enough for one pizza)
• 1 lb (450 g) fingerling potatoes or 2 large Yukon gold potatoes, scrubbed
• 6 fresh rosemary sprigs (2 whole and 4 chopped), divided
• 1 tsp black peppercorns
• Extra virgin olive oil
• 5 oz (142 g) smoked provolone or smoked cheddar, sliced
• 2 balls (5.2 oz/150 g or about 1 cup) buffalo mozzarella
• 1 small yellow onion, thinly sliced (about 1 cup)
• Freshly ground black pepper 1 cup finely grated parmesan

Directions

Pizza Doughhydrate the flours: In the bowl of a stand mixer with a hook attachment (or in a very large bowl using a rubber spatula), com- bine the flours with the water. Mix on the lowest setting until a shaggy mass forms. Turn off the mixer and let it rest for 10 minutes.Mix or knead the dough: Add the sourdough starter and salt and continue to knead until the dough is smooth and relatively uniform, about 10 minutes. Transfer the dough to a clean surface and scrape out the mixing bowl using a dough scraper, discard- ing any dried bits. Generously oil that same bowl with 2 tbsp olive oil and place the dough inside. Cover the dough and rest it at room temperature for 30 minutes.Fold the dough and let it rise: Starting with the edge farthest away from you, gently lift and fold the dough in half over itself. (This motion should be done confidently to stretch the dough without ever tearing it.) Rotate the bowl 90 degrees and repeat the same process until the dough has been folded on itself for a total of four times, rotating the bowl after each fold. Cover the dough and rest it at room temperature for 30 minutes. Repeat the folding process two more times, resting the dough 30 minutes at the end of each folding session. The whole process should take about 1 hours.Divide the dough: Transfer the dough to a lightly floured surface by flipping the bowl over and letting the dough slowly fall out.Using a dough scraper, divide the dough in half.Corner toward the center of the dough. Then fold the dough on itself twice as if you were folding a piece of paper to put in an envelope. Use the dough scraper to tuck the edges and create a smooth and even oval shape. Put the dough back in the same oiled container.Cover and chill in the fridge for 2 days. During this time, the dough should proof gently, becoming lighter and springier to the touch.It can be stored in a lightly oiled, sealed container in the fridge for up to 3 days or frozen for a few months.When you are ready to make your pizza, proof the dough again: Grease two baking sheets with olive oil (or use butter for an extra-crispy bottom crust). Uncover the dough and coat lightly with 1 tbsp olive oil. Carefully transfer each dough portion onto the baking sheets, keeping the top side of the proofed dough facing up. Using your fingertips, gently press down on the surface of the dough to release some of the air. Cover with a damp towel and let it rest in a warm spot for at least 30 minutes and up to 3 hours. (The longer the dough proofs, the more relaxed it will become, making it easier to stretch but also more fragile.)Stretch the dough: Once the dough has proofed, uncover it and start stretching it by lifting it from the bottom to make sure no air gets trapped underneath. Gradually and gently stretch out the corners of the dough toward the edges of the baking sheet.Continue working with your fingertips to stretch the dough until its about the same size as the baking sheet. Press the dough firmly into the corners. Repeat this process with the remaining portion of dough. Your al taglio is now ready to welcome toppings.PizzaTemper the dough: If your dough is in the fridge, remove it and let it temper while you cook the potatoes. If its still proofing on the counter, leave it there.Cook the potatoes: Bring a pot of salted water to a boil. Add the potatoes, two rosemary sprigs and the peppercorns and simmer until the potatoes are fork-tender but not falling apart, 20 minutes for fingerlings and 2535 for larger potatoes. Remove the potatoes from the pot and let them rest for a few minutes.Once they are cool enough to handle but still warm, peel the skins off using a small paring knife. Put the potatoes in a bowl and break them into rough chunks. Add 2 tbsp olive oil and toss to coat.Preheat the oven: Place a rack in the upper and lower thirds of the oven. Preheat the oven to 500F.Stretch the dough: Once your dough is done proofing and you are ready to make your pizza, stretch it as directed in the al taglio dough recipe (p. 104 or 106).Top the pizza: Distribute the provolone on the pizza, reaching as close to the edges as possible. Break the buffalo mozzarella into small pieces and disperse evenly. Top with the crushed potatoes, sliced onions and chopped rosemary.Bake the pizza: Place the pizza on the bottom rack, moving it to the top halfway through, and bake until the crust is golden brown and the onions are charred in spots, 1215 minutes.Finish the pizza and serve: Garnish with more olive oil, freshly ground black pepper and freshly grated parmesan. Cut into squares and enjoy!Excerpted from Salad Pizza Wine by Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky. Copyright 2023 Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray, and Marley Sniatowsky. Photographs by Dominique Lafond. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.Next: Shake Up Pizza Night with this Riff on the Classic Grandma Slice

The post This Potato-Topped Pizza Is the Ultimate Comfort Food appeared first on Best Health.

Mango Coconut Tapioca Pudding

Pudding Sakoo Mamuang Sohd |

Serves 4 to 6Cooking Time : 30 minutes

Ingredients

• 1 cup (250 ml) coconut milk
• 1 pandan leaf, tied into a knot (optional; see note below )
• 5 to 7 tablespoons (62 to 75 g) finely chopped palm or granulated sugar (see note)
• teaspoon (1 ml) table salt
• 2 tablespoons (15 g) rice flour
• 2 tablespoons (30 ml) water
• cup (85 g) small tapioca pearls
• cup (10 g) julienned young coconut meat, fresh or canned
• 2 to 3 sweet ripe mangoes, cut in -inch (1.2 cm) cubes

Directions

Bring at least 6 cups (1.5 L) water to a full boil over high heat to cook the tapioca pearls. Make the coconut cream by placing the coconut milk and pandan leaf in a small pot and bringing the milk to a boil over medium heat. Add the sugar and salt; stir until dissolved.Dissolve the rice flour in the water, then pour it into the coconut milk while you stir with a rubber spatula. Keep stirring constantly until the coconut milk returns to a boil and the mixture has thickened. Remove the coconut cream from the heat, discard the pandan leaf, and let cool.Sprinkle the tapioca pearls into the boiling water and stir until the water returns to a boil. Then stop stirring and let them boil for 12 to 13 minutes. Meanwhile, prepare a small bowl of cold water to check doneness.Check the doneness of the pearls by putting a small amount into the cold water. The pearls are done when any white centers remaining in the pearls look no larger than a tiny dot.Drain the pearls through a metal fine-mesh sieve and run cold water through them until completely cool. Shake off excess water and transfer to a mixing bowl. If youre not ready to serve, you can leave them at room temperature, covered, for up to 4 hours. For the best texture, its better to not refrigerate them.To assemble, stir the coconut cream (it can be warm, room temperature, or cold) and the young coconut meat into the pearls, mixing well. You can taste the pudding with a piece of mango and add more sugar and/or salt as needed, depending on the sweetness and tartness of the mangoes.Spoon into a small serving bowl and top with a generous helping of mango pieces. Serve within 30 minutes of mixing. The tapioca pearls will continue to absorb moisture from the cream as they sit, so the longer they sit, the less soft and creamy the texture will be. If you have any leftovers, you can store them in the fridge, but the texture will not be as good the next day.

Notes

If not using pandan leaf, use palm sugar instead of granulated sugar for added flavor.If the mango is very sweet, use less sugar, and vice versa. Also, if youre serving right after assembly, use less sugar, as the sugar will not have had time to absorb into the pearls and the dish will taste sweeter than if it had.Make sure you use the tiny tapioca pearls that are no larger than 1/16 inch (2 mm) in diameter; theyre available in white or a mix of pink, green, and white.Do-ahead: You can make the coconut cream in advance and either keep it at room temperature for up to 8 hours or refrigerate it for up to 3 days.Tapioca pearls can be cooked up to 4 hours in advance and left at room temperature.Excerpted fromSabaiby Pailin Chongchitnant. Copyright 2023 Pailin Chongchitnant. Photographs by Janis Nicolay. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.Next: Have 45 Minutes? That’s All You Need for This Yellow Curry and Beef Recipe

The post Try This Mango Coconut Tapioca Pudding for an Easy, Make-Ahead Dessert appeared first on Best Health.

Quick Yellow Curry with Beef

Gaeng Garee Neua |

Serves 4Cooking Time: 45 minutes

Ingredients

Yellow curry paste

• 0.7 ounce (20 g) mild dried red chilies, cut in -inch (1.2 cm) chunks
• 1 tablespoon (15 ml) coriander seeds, toasted 1 teaspoons (7 ml) cumin seeds, toasted
• teaspoon (2 ml) white peppercorns 1 teaspoon (5 ml) table salt
• 1 stalk lemongrass, bottom half only, finely sliced
• 2 tablespoons (15 g) chopped ginger
• 2 tablespoons (15 g) chopped galangal
• 1 tablespoon (8 g) chopped turmeric, or teaspoon (2 ml) ground turmeric
• 6 cloves (30 g) garlic, chopped
• cup (70 g) chopped shallots
• 1 tablespoon (15 ml) curry powder
• 2 teaspoons (10 ml) fermented shrimp paste (optional)

Curry and beef

• 1 pounds (675 g) chuck top blade steak (see note)
• 1 teaspoon (5 ml) table salt
• 5 to 6 tablespoons (75 to 90 ml) yellow curry paste, store-bought or homemade, divided
• 2 cups (500 ml) coconut milk, divided
• 1 tablespoons (18 g) finely chopped palm sugar, packed
• 1 to 2 tablespoons (15 to 30 ml) fish sauce 1 tablespoon (15 ml) tamarind paste, store-bought (optional)
• 10.5 ounces (300 g) waxy potatoes, such as new or red-skinned potatoes, cut into 1-inch chunks
• medium (120 g) yellow onion, julienned
• cup (100 g) halved cherry tomatoes Jasmine rice, for serving

Directions

For the curry pasteUsing a coffee grinder, grind the dried chilies, coriander seeds, cumin seeds, peppercorns, and salt into a fine powder.If using a heavy-duty mortar and pestle, add the lemongrass, ginger, galangal, and fresh turmeric, and pound into a fine paste. Add the garlic and shallots, and pound into a fine paste. Add the ground chili mixture and pound until well combined. Add the curry powder, ground turmeric, and shrimp paste; pound to mix.If using an immersion blender, place the lemongrass, ginger, galangal, and turmeric in a narrow container, such as a glass measuring cup.Then top it off with the garlic, shallots, and shrimp paste (it is easier to blend with the moister ingredients on top). Use the immersion blender to blend everything until fine. You will need to lift and reposition the blender several times, stopping to scrape the bottom and bringing it to the top halfway through. Once the mixture is fine, add the ground chili mixture, curry powder, and ground turmeric, and blend to mix.Use right away, store in the fridge for up to 3 days, or divide into two portions and freeze for up to a few months.For the curry with beefSlice the steak into 1/8-inch (3 mm) pieces, removing any silver skin on the exterior (the little strip of connective tissue running through the middle of the steak is fine to leave).Place the beef in a medium pot and add just enough water to sub- merge it. Add the salt and 1 tablespoon (15 ml) curry paste and stir to mix; bring to a simmer over high heat. Turn the heat down to low and simmer for 20 to 25 minutes, until fork-tender. The timing will vary if you use a different cut of meat. Skim off any scum that floats to the top.While the beef cooks, make the curry sauce. In a medium pot, bring cup (185 ml) coconut milk to a boil over medium-high heat, then add the remaining curry paste and stir to mix well. Turn the heat down to medium and stir frequently until the mixture is very thick and the coconut oil separates from the paste, about 5 minutes (the oil may not separate depending on the coconut milk youre using; this is okay).Add the remaining coconut milk, sugar, 1 tablespoon (15 ml) fish sauce, and the tamarind paste to the curry. Stir to mix, then bring to a boil over medium-high heat.Add the potatoes and onions, and simmer for 5 minutes, then remove from the heat while you wait for the beef to be done; the potatoes should not be fully cooked at this point.Once the beef is tender, use a slotted spoon to transfer only the beef into the curry. Then add only as much of the beef cooking liquid as needed to keep everything barely submerged. Taste the sauce and adjust the seasoning with more fish sauce, tamarind, or sugar as needed.Turn the heat to medium and simmer the curry for another 5 to 10 minutes, until the potatoes are fully cooked.Stir in the tomatoes, turn off the heat, and allow the tomatoes to soften in the residual heat for 1 to 2 minutes. Serve with jasmine rice.Cooking Beef Out of the Curry: Why not just simmer the beef in the curry itself, you ask? The technique used in this recipe is one thats commonly used in Thai cuisine when cooking with beef, for a couple of reasons. When you simmer the beef, you will notice a lot of brown scum in and on top of the liquid, which would discolor the otherwise beautiful curry sauce. As well, many Thai people dont like the strong beef flavor that would be in the curry if it were all cooked together, especially because beef in Thailand can be quite gamey. And, in our weeknight-friendly case, it also saves time so that we can make the rest of the sauce while the beef is doing its thing.Do-ahead: The whole curry can be made up to 3 days in advance and reheated. If reheating, be sure to not overcook the potatoesor add them when serving.Notes: If you cant find chuck top blade, you can choose other cuts of beef that are flavorful but not too tough. Most inexpensive steaks sold for marinating and grilling fit this bill, and if possible, choose one that is not too lean. If you have time to cook, you can choose any stewing beef and increase the cooking time accordingly.If you dont have tamarind paste, no need to buy or make it just for this recipe. We just need a little bit of acid to brighten up the sauce, so a few dashes of Worcestershire sauce or a squeeze of lime at the end will also do.Excerpted fromSabai by Pailin Chongchitnant. Copyright 2023 Pailin Chongchitnant. Photographs by Janis Nicolay. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.Next: A Simple Recipe for Old-School Pad Gaprao

The post Have 45 Minutes? That’s All You Need for This Yellow Curry and Beef Recipe appeared first on Best Health.

Old-School Pad Gaprao

Pad Gaprao Moo Kai Dao |

Serves 4Cooking Time: 10 minutes, plus 5 to 10 minutes if frying eggs

Ingredients

• 2 to 3 Thai chilies, or as many as you can handle
• 1/3 cup (40 g) chopped mild red peppers
• 7 cloves (35 g) garlic
• Oil for frying eggs (optional)
• 4 eggs (optional, see note)
• 2 to 3 tablespoons (30 to 45 ml) neutral oil
• 1 pound (450 g) lean ground pork
• 2 tablespoons (30 ml) fish sauce
• 2 teaspoons (10 ml) granulated sugar
• 1 cups (22 g) holy basil or Italian basil leaves (see note)
• Jasmine rice, for serving

Notes: Pad gaprao is typically paired with a fried egg when served as a one-dish meal. If serving as part of a multi-dish Thai meal, you can omit the egg.You might be tempted to use Thai basil instead, but Italian basil is actually the better substitute.

Directions

Using a mortar and pestle, pound the Thai chilies until fine, then add the mild red peppers and garlic and pound into a rough paste.If youre making fried eggs, make them now. In a small nonstick frying pan, heat about 1/3 inch (8 mm) of oil over medium-high heat. Test the temperature of the oil by adding a little piece of vegetable scrap, like the garlic or pepper, and it should bubble excitedly right away. Once the oil is hot, add 1 egg. The white should bubble up right away. Using a spoon to occasionally baste the top of the egg with oil to help it cook faster, cook for about 1 minute for a runny yolk, or 2 minutes for a set yolk. You want the white crispy and browned, so if its not browning, turn up the heat. Remove the egg from the pan and drain on paper towel; repeat with the remaining eggs.Place a wok on medium heat, then add the oil and garlic-chili paste. Stir for about 2 minutes, until the smallest bits of garlic start to turn golden.Turn the heat up to high, add the ground pork, then quickly toss to mix with the garlic-chili paste. Add the fish sauce and sugar, and keep tossing and breaking up the pork until it is fully cooked.Turn off the heat, then add the holy basil and cook just until wilted. Taste and adjust the seasoning with fish sauce and sugar as needed.Plate and serve with jasmine rice. If serving as a one-dish meal, place the rice on a plate, spoon the pork over it, and top everything with the fried egg.Tip:I usually say you can make things as spicy as you want, but for the real pad gaprao experience, you should make it as spicy as you can handle! But it’s not just about the heat, as chilies also provide flavor that’s important to this dish. This is why we use mild and hot chilies; the mild ones add the needed chili flavor without making the dish too spicy. Red bell pepper will work, but preferably something smaller and less watery. The seeds and pith can be removed to reduce heat.Excerpted fromSabaiby Pailin Chongchitnant. Copyright 2023 Pailin Chongchitnant. Photographs by Janis Nicolay. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.Next: How to Make Egg Fried Rice (And Use Up Fridge Leftovers) 

The post A Simple Recipe for Old-School Pad Gaprao appeared first on Best Health.

Leftover Anything Fried Rice

Kao Pad Kong Leua |

Serves 2Cook time: 5 minutes

Ingredients

• 2 tablespoons (30 ml) neutral oil
• 6 cloves (30 g) garlic, chopped
• 2 large eggs
• 2 cups (375 g) cooked jasmine rice (see sidebar on p. 203)
• 1 tablespoon (15 ml) soy sauce, preferably Thai (use a bit less if your leftovers are salty)
• 2 teaspoons (10 ml) fish sauce
• 1 teaspoon (5 ml) granulated sugar
• teaspoon (1 ml) ground white pepper
• 4.6 ounces (130 g) leftover protein, shredded or chopped
• 1 green onion and/or 4 to 6 sprigs cilantro, chopped

For serving

• English cucumber slices Lime wedges
• Prik nam pla (fish sauce & chilies condiment)

Directions

Place a wok on medium heat and add the oil and garlic. Once the garlic bubbles, stir for 1 to 2 minutes, until the smallest pieces start to turn golden.Add the eggs, scramble slightly, then let them set about halfway before stirring to break up the pieces.Turn the heat up to high, then add the rice, soy sauce, fish sauce, sugar, and pepper; toss to distribute the sauce evenly.Add the protein and toss to mix, then let the rice sit without stirring for 10 to 15 seconds so that it can toast and develop some browning and flavor. Toss to mix and repeat this toasting step a few more times. Turn off the heat, then taste and adjust the seasoning.Toss in the green onions and/or cilantro to taste, then plate and garnish with more fresh herbs, if desired. Serve with cucumber slices, lime wedges, and some prik nam pla, if you wish.Tip 1: Use Those Drippings! I first used this recipe with leftover supermarket rotisserie chicken, and if youve ever had rotisserie chicken, youll know that at the bottom of the container lie delicious chicken juices. And the same might be true with whatever leftover meats you havedrippings or juices sitting at the bottom of the plate. This is liquid gold that should absolutely go into your fried rice. However, be mindful of how salty the liquid is, and cut down on the soy sauce or fish sauce accordingly. Also, dont add more than 2 to 3 tablespoons (30 to 45 ml) liquid for this recipe, so as to not make it too wet.Tip 2: Old, cold rice for fried rice is great, but you dont need it. If cooking fresh rice, wash the rice at least three times, until the water runs clear, then use a little bit less water to cook it than you normally would (I do a one-to-one ratio for jasmine rice). If you have time, spread the rice out onto a plate to let it dry out before cooking. I also recommend weighing the cooked rice for accuracy, but if measuring by cup, press the rice in just enough so there arent any big gaps, but do not pack it tightly. Finally, if you dont have a large wok, I recommend cooking in two batches to maximize rice toasting, though you can cook all the protein at once.Excerpted from Sabai by Pailin Chongchitnant. Copyright 2023 Pailin Chongchitnant. Photographs by Janis Nicolay. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.Next: 3 Cozy, Delicious Thai Recipes to Try at Home

The post How to Make Egg Fried Rice (And Use Up Fridge Leftovers) appeared first on Best Health.

Pea and Basil Pesto

Makes: 1 cup prep time: 5 minutes cook time: 10 minutes

Ingredients

• cup pine nuts, toasted
• 1 cup frozen peas, thawed
• 2 cloves of garlic, smashed
• cup olive oil
• 3 tbsp lemon juice
• 1 cups fresh basil leaves, packed
• 1 tsp salt

Directions

1. Add pine nuts to a small skillet set over medium heat. Toast, tossing frequently, until lightly golden and fragrant, 3 to 5 minutes.2. Combine pine nuts, peas and garlic in the bowl of a food processor or blender and pulse until peas and nuts are mostly broken down. Add olive oil, lemon juice, basil and salt and continue to pulse, scraping down the sides of the food processor or blender as needed, until well combined and smooth. Avoid over-blending, this can cause the basil to bruise and turn brown.3. Use immediately or store in the refrigerator in an airtight container, covered with a thin layer of olive oil, for up to three days.Two options:Tip: Try swapping out pine nuts for walnuts or blanched almonds and basil for mint or arugula.Next: Pesto, the Perfect Spring Foodand It’s Healthy Too

The post A Spring-Perfect Recipe for Pea and Basil Pesto appeared first on Best Health.

Brown Butter & Orange Cauli-Couscous Salad

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Almond-Orange Smoothie

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Lemon-Ricotta Pancakes with Cherry Sauce

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Soupa de Lima (Lime Soup)

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Lemony Sugar Snap Peas

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Lemon Dill Seafood Risotto

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Fig and Prosciutto Salad

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Roasted-Cauliflower Spaghetti with Lemon

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Lime & Coconut Energy Bites

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Lemon Sea Salt Kale Chips

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Chicken Tagine with Herbed Orange Couscous

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Lovely Lemon Squares

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Sticky Sriracha-Lime Drumettes

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Meringue Nests with Lemon Curd and Mixed Citrus

Crisp, airy meringues go well with almost any fruit, but because they’re sweet, pairing them with the tart acidity of fresh citrus makes for a balancednot to mention beautiful-dessert.Recipe: Meringue Nests with Lemon Curd and Mixed Citrus

Orange Chicken on Moroccan Couscous

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Lemon Cream Cupcakes

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Lemon Mint Lamb Chops with Pea Pure

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Chickpea and Orange Salad with Tahini Dressing

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Roast Turkey with Lemon Couscous

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Lime Curd Pavlova with Fresh Berries

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Orange Olive Tapenade

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Lemon and Currant Scones

These light and fluffy scones will become a brunch favourite in your house. Serve warm with butter, jam, or fruit preservatives.Recipe: Lemon and Currant Scones

Pistachio Orange White Chocolate Macarons

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Quinoa and Black-Eyed Pea Salad With Tahini-Lemon Dressing

This hearty salad is filled with nutrients that will keep your stomach full and your heart healthy. Try a flavourful combination of seeds, grains and veggies for an immune-system boost and a hefty serving of protein and fibre.Recipe: Quinoa and Black-Eyed Pea Salad With Tahini-Lemon Dressing

Honey Lime Grilled Shrimp And Pineapple Skewers

Sweet, tangy, and rich with flavour, these skewers can be eaten on their own or added to a salad or sandwich.Recipe: Honey Lime Grilled Shrimp And Pineapple Skewers

Lemon and Thyme Grilled Chicken

This flavourful grilled chicken will be a show-stopper when you bring it to the table. To make it as crispy and delicious as possible, cook it with a slow, consistent heat.Recipe: Lemon and Thyme Grilled ChickenNext: 11 Healthy Granola Recipes for Any Time of Day

The post 30 Flavour-Packed Citrus Recipes That Taste Like Spring appeared first on Best Health.

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Creamy Smoked Salmon-Stuffed Cucumber Rolls

You only need seven ingredients to make these creamy and delicious salmon cucumber rolls. With only 1g of carbs and 37 calories per serving, this light and healthy appetizer will make sure you don’t fill up on appetizers.Recipe: Creamy Smoked Salmon-Stuffed Cucumber Rolls

Ginger-Chili Tofu With Broccoli & Sweet Potatoes

This one-pan ginger-chili baked tofu will have vegetarian guests rejoicing this Easter. Plus, this dish is super health-conscious, with 21g of protein and 6g of fibre in every serving.Recipe: Ginger-Chili Tofu With Broccoli & Sweet Potatoes

Turmeric & Coconut Baked Aloo Gobi

With sweetness from the coconut milk, earthiness from the mustard seeds, and a punch from the ginger, this flavour packed roasted cauliflower dish will be the star of the show at your Easter dinner.Recipe: Turmeric & Coconut Baked Aloo Gobi

Slow-Cooker Burgundy Lamb Shanks

Slow cooked until fall-off-the-bone tender, this lamb shank recipe tastes gourmet but is super straight-forward to make.Recipe: Slow-Cooker Burgundy Lamb Shanks

Brown Butter & Orange Cauli-Couscous Salad

This salad is loaded with lemon juice, orange juice and orange slices, ensuring a pop of zest in every bite. The fatty acid in butter provides antioxidants, fat-soluble vitamins, and omega-3 fats.Recipe: Brown Butter & Orange Cauli-Couscous Salad

Rhubarb Elderberry Crisp

Satisfy your sweet tooth with this 10-ingredient crisp. Pairing the tart rhubarb with the earthy elderberry makes for a balanced, light and irresistible dessert that is sure to become a new Easter favourite.Recipe: Rhubarb Elderberry Crisp

Gravlax Pt

An Easter celebration demands a special appetizer to complement the main event, and this Nordic delicacy hits the mark. Dill, lemon zest, and salmon come together to create an irresistibly tasty spread.Recipe: Gravlax Pt

Fig and Walnut Amuse-Bouche

These hors d’oeuvres are salty, sweet, and only take a minute to assemble. Serve on a bed of arugula as an appetizer or on their own as a finger food.Recipe: Fig and Walnut Amuse-Bouche

Beet, Cherry & Lentil Salad

If you’re looking for a delicious Easter dish that keeps you feeling light and energized, you can’t go wrong with this beet, cherry and lentil salad. Packed with ingredients like pistachios, arugula, and cherries, this salad is high in protein, fibre and antioxidants.Recipe: Beet, Cherry & Lentil Salad

Chocolate Olive Oil Cake with Rosewater Ganache

The fruitiness of good olive oil is a fantastic match for dark chocolate in this rich, fudgy cake.Recipe: Chocolate Olive Oil Cake with Rosewater Ganache

Curried Devilled Eggs

This classic Easter snack has been re-imagined to deliver an extra pop of flavour that will keep your guests coming back for more.Recipe: Curried Devilled Eggs

Vegetable Risoni Salad

Loaded with asparagus, broccoli, and cheery tomatoes, this risoni salad is fresh and delivers 31g of protein in every serving.Recipe: Vegetable Risoni Salad

Crispy Shrimp Cakes with Smoky Tomato Aioli

These tender, golden shrimp cakes, inspired by the flavours of Spanish tapas, are deceptively easy to pull together. Plus, you can make them ahead and simply reheat when you’re ready to serve them.Recipe: Crispy Shrimp Cakes with Smoky Tomato Aioli

Beloved Beans, Greens & Butter

Make this aromatic and satisfying beans and greens side dish and impress your guests this Easter with your professional kitchen skills.Recipe: Beloved Beans, Greens & Butter

Wine-Roasted Chicken with Apricots and Olives

Elevate your Easter main dish with this Middle Eastern-inspired wine-roasted chicken. With only 12 ingredients, this decadent dish can be whipped up in almost no time at all.Recipe: Wine Roasted Chicken with Apricots and Olives

Stuffed Mushrooms

These hard-to-resist party bites are filled with nuts and fresh veggies and topped with grated Parmesan cheese. They’re salty, crispy, crunchy, and savoury, making them the perfect finger food.Recipe: Stuffed Mushrooms

Asparagus Mimosa Salad

With fresh and sunny springtime colours, this early-summer dish adds a retro-cool feel to any dinner table. Plus, asparagus is in season in spring in Canada, meaning it will be at its peak this Easter.Recipe: Asparagus Mimosa Salad

Baked Peaches With Almond Cookie Stuffing

This dish tastes like homemade peach pie. The only difference? It’s healthier and easier to make! Turn fresh peaches into a fabulous holiday dessert by stuffing them with apricots, toasted almonds and crushed amaretti cookie crumbs.Recipe: Baked Peaches With Almond Cookie Stuffing

Traditional Baked Ham with a Fruit Glaze

This homage to retro-classic pineapple baked ham is the perfect main course for Easter. Cranberry sauce and mandarin oranges make a beautiful, aromatic glaze that is sure to be a crowd pleaser.Recipe: Traditional Baked Ham with a Fruit Glaze

Roasted Carrots

Carrots can lower cholesterol, reduce your risk of cancer, and keep your vision sharp. On top of that, they’re also delicious, as evidenced by this quick and tasty Easter side dish.Recipe: Roasted Carrots

Twice-Cooked Dill Rice

Put a spin on regular white rice with this elevated dill basmati rice. Guests will surely ask for seconds of this simple, but delicious side dish.Recipe: Twice-Cooked Dill Rice

Nut-free Carrot Cupcakes

Soft, fluffy and moist, these carrot cupcakes are always a hit, especially on Easter. Plus, with the use of light brown sugar and light cream cheese, these sweets are health-conscious without sacrificing taste.Recipe: Nut-Free Carrot Cupcakes

Avocado Caprese Crostini

Avocado toast meets caprese salad in this Instagram-worthyappetizer.Recipe: Avocado Caprese Crostini

Rich Chocolate Torte

What would Easter be without decadent chocolatey dessert? This heavenly cake is the ultimate comfort food and uses healthier ingredients like reduced-salt margarine and dark chocolate.Recipe: Rich Chocolate Torte

Spanish-Style Eggs

There’s no holiday like Easter to get you excited about brunch. These Spanish-style eggs, sprinkled with Manchego cheese, are just what you need to spice up Easter in lockdown.Recipe: Spanish-Style Eggs

Honey Lime Grilled Shrimp and Pineapple Skewers

Embrace spring flavours this Easter with these fruity shrimp skewers. Cooked for only five minutes on the BBQ or grill, these are perfect for an outdoor, socially distanced Easter celebration.Recipe: Honey Lime Grilled Shrimp and Pineapple Skewers

Grilled Salmon Nioise with Turmeric Vinaigrette

This grilled salmon is perfect for a spring-time celebration. Served with Easter staples like hard-boiled eggs, potatoes, and green beans, this dish hits all the marks and tastes amazing.Recipe: Grilled Salmon Nioise with Turmeric Vinaigrette

Three-Vegetable Mash

Take mashed potatoes to a whole new level with this three vegetable mash made of sweet potatoes, spinach, and beets. Not only does this dish look and taste gourmet, but the bases also help aid in anti-inflammation, support the immune system, and are high in vitamins and minerals.Recipe: Three-Vegetable Mash

Triple-Berry Cornmeal Muffins

Packed with berries and tangy buttermilk, these muffins are perfect for a healthy Easter dessert.Recipe: Triple-Berry Cornmeal MuffinsNext: 30 Flavour-Packed Citrus Recipes That Taste Like Spring

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Marinated Fava Beans and Ricotta Toast

Fava beans are a good source of complex carbohydrates, protein and fibre, all of which help you stay fuller longer. They boast a sweet, nutty flavour and pair well with spring vegetables like asparagus, spring onions and peas, as well as herbs like mint, dill and basillike in this ricotta toast recipe.Recipe: Marinated Fava Beans and Ricotta Toast

Spaghetti with Yellow Zucchini, Asparagus and Fresh Herbs

With a burst of fresh peas, asparagus, and cherry tomatoes, this spaghetti packs a flavour punch and is an excellent source of vitamins and nutrients.Recipe: Spaghetti with Yellow Zucchini, Asparagus and Fresh Herbs

Roasted Carrot and Radish Salad with Crispy Chickpeas

Whether you’re on the West Coast, East Coast or in Central Canada, radishes peak in springtime. Take advantage of this tasty vegetable while it’s in-season with this protein-packed salad that makes radishes the star of the show.Recipe: Roasted Carrot and Radish Salad with Crispy Chickpeas

Blueberry Salad with Barley & Dill

This high-fibre blueberry salad makes a hearty spring side dish. Barley improves digestion and lowers cholesterol, while blueberries deliver loads of antioxidants and help protect against aging.Recipe: Blueberry Salad with Barley & Dill

Grilled Shrimp & Asparagus Skewers

With a pop of citrus and a dash of spice, these fresh skewers are the perfect dish to kick off spring BBQ season.Recipe: Grilled Shrimp & Asparagus Skewers

Sweet Potato Spinach Bowl With Hummus Dressing

This energizing bowl is a great source of fibre, protein, and antioxidants. Sweet potatoes promote gut health while hummus dressing helps protect against heart disease and diabetes.Recipe: Sweet Potato Spinach Bowl With Hummus Dressing

Strawberry Kale Salad

This fresh, zingy, strawberry kale salad is always a crowd-pleaser. The sliced strawberries and kale give it a spring-time feel, and crumbled bacon and toasted almonds add the perfect amount of crunch.Recipe: Strawberry Kale Salad

Spinach & Artichoke Dip

This is an appetizer you can feel good about. With low-fat dairy alternatives and 15g of protein per serving, this creamy dip delivers a healthier alternative to a spinach and artichoke dip without sacrificing taste.Recipe: Spinach & Artichoke Dip

Rhubarb Elderberry Crisp

Satisfy your sweet tooth with this 10-ingredient crisp. Pairing the tart rhubarb with the earthy elderberry makes for a balanced, light and irresistible dessert that is sure to become a spring-time favourite.Recipe: Rhubarb Elderberry Crisp

Spring Pea Pesto Pasta Salad

This pea pesto pasta salad is the perfect dish to ring in spring. The delicate sweetness of fresh green peas makes this pasta salad super refreshing, while in-season spinach offers a ton of fibre and healthy antioxidants.Recipe: Spring Pea Pesto Pasta Salad

Asparagus Mimosa Salad

With fresh and sunny springtime colours, this early-summer dish adds a retro-cool feel to any dinner table. Asparagus is in season starting in March on the West Coast, and May in central and Eastern Canada, meaning this starring vegetable will be at its peak this spring.Recipe: Asparagus Mimosa Salad

Lentil-Spinach Salad With Feta and Grapes

This flavourful salad is loaded with fibre and protein, delivering over 30g of each in every serving. Fun fact: The majority of the world’s lentils are produced right here in Canada.Recipe: Lentil-Spinach Salad With Feta and Grapes

Citrus Avocado Spinach Salad

This quick and easy salad is zesty, crunchy, and super healthy. Not only is it simple to assemble, it is also energizing and fresh, almost guaranteeing it to become a new spring-time favourite.Recipe: Citrus Avocado Spinach SaladNext: 30 Flavour-Packed Citrus Recipes That Taste Like Spring

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Pan Fried Brussels Sprouts with Lemon and Pecorino

Serves 4

Ingredients

Toasted Pistachios

• 2 cups (500 mL) shelled raw pistachios

Brussels Sprouts

• cup (60 mL) neutral oil, such as grapeseed or canola
• 1 pounds (675 g) Brussels sprouts, thinly sliced
• teaspoon (2 mL) salt
• 1 teaspoon (5 mL) Dijon mustard Pinch of dried red chilies
• Juice of lemon
• 1 tablespoon (15 mL) pistachio oil or extra-virgin olive oil
• cup (60 mL) toasted pistachios, chopped
• 1 cup (250 mL) finely grated pecorino cheese

Directions

Toasted PistachiosI dont think a nut exists that doesnt benefit from a quick ride in the oven. Toasting nuts intensifies their flavour and dries them out just a touch so that they grow a little more delicious and a little crunchier as well. Its a small thing that makes a big difference, and so I do recommend, if you have the time and the oven spaceand most importantly the inclinationthat you toast your nuts. What follows is less a recipe and more of a loose method, since the nut you choose will determine your exact toasting time. If you want to toast a few different nuts together, make sure they are all the same general size or else their toasting times will be different.Preheat the oven to 325F (160C). Line a baking sheet with parchment paper.Spread the nuts in an even layer on the prepared baking sheet. Bake for 8 minutes (or 6 minutes if they are very small nuts like pine nuts). Remove the baking sheet from the oven, give the nuts a stir, and check to see if they are golden and smell nuttier than they did before they went in the oven. Youre going to have to use your judgment here, but I find 8 minutes to be a good amount of time for a light toast on a medium-size nut. For a darker toast, or a larger nut, return to the oven for 2 to 4 minutes and then check again. Repeat as necessary, until your nuts are perfectly golden brown. Let cool.Store the toasted nuts in an airtight container in the fridge for up to 2 weeks.Brussels SproutsIn a medium cast iron skillet, heat about half of the neutral oil over high heat, until it starts to shimmer. Add about half of the Brussels sprouts and sprinkle with about half of the salt. Let the sprouts caramelize over high heat without stirring for 1 to 2 minutes, reducing the heat if they start to look too dark. Stir once. Continue to cook for an additional 1 to 2 minutes until the sprouts are charred but still crunchy. Transfer the sprouts to a large bowl or platter. Repeat with the remaining oil, Brussels sprouts, and salt.In a small bowl, whisk together the Dijon, chilies, lemon juice, and pistachio oil. Drizzle the mixture over the sprouts. Add the pistachios and about half of the pecorino. Toss well to combine. Top with the remaining pecorino. Serve immediately.Store leftovers in an airtight container in the fridge for up to 4 days.Excerpted from A Generous Meal by Christine Flynn. Copyright 2023 Christine Flynn. Photographs by Suech and Beck. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.Next: These Chewy Molasses Cookies with Dark Chocolate Chunks Are Ridiculously Satisfying

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Dark Chocolate and Molasses Cookies

Makes 12 large cookies

Ingredients

• cup (125 mL) unsalted butter, room temperature
• cup (175 mL) granulated sugar
• 2 tablespoons (30 mL) fancy molasses
• 1 large egg
• 2 teaspoons (10 mL) pure vanilla extract
• teaspoon (2 mL) espresso powder
• 1 cups + 1 tablespoon (315 mL)
• all-purpose flour
• 2 teaspoons (10 mL) cornstarch
• 1 teaspoon (5 mL) baking powder
• 1 teaspoon (5 mL) baking soda
• teaspoon (2 mL) kosher salt
• 1 cup (250 mL) dark chocolate chunks

Directions

In a stand mixer fitted with the paddle attachment, cream the butter, sugar, and molasses on high speed until fluffy. Add the egg and vanilla. Add the espresso powder.Mix until well combined.In a medium bowl, sift the flour, cornstarch, baking powder, baking soda, and salt. Add the dry ingredients to the butter and sugar mixture. On low speed, mix until just combined. Add the chocolate chunks. Stir to combine. Cover the dough and chill in the fridge for at least 2 hours, or overnight.Preheat the oven to 350F (180C). Line a baking sheet with parchment paper. Remove the dough from the fridge and let it sit at room temperature for 10 minutes.Roll the chilled dough into 1- to 2-inch (4 to 5 cm) balls. Arrange them on the prepared baking sheet. Press each dough ball slightly to flatten. Bake for 8 to 10 minutes.Remove from the oven and slam the baking sheet once, sharply, against a hard (non-chippable) surface to help the cookies settle. Let cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely.Store the cookies in an airtight container at room temperature for up to 5 days.Excerpted from A Generous Meal by Christine Flynn. Copyright 2023 Christine Flynn. Photographs by Suech and Beck. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.Next: A Recipe for Brothy Farro with Mushrooms and Tofu to Add to Your Dinner Rotation

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Brothy Farro with Mushrooms and Tofu

Serves 4 to 6

Ingredients

• 2 tablespoons (30 mL) extra-virgin olive oil
• 2 shallots, minced
• 1 cups (375 mL) farro
• 2 teaspoons (10 mL) salt, more to taste
• 12 cups (3 L) low-sodium chicken or vegetable stock, warm
• Small handful of fresh thyme sprigs, tied into a bundle
• pound (115 g) shiitake mushrooms, caps only, thinly sliced
• 1 pound (450 g) soft tofu, cubed or torn into chunks
• Cracked black pepper
• 6 cups (1.5 L) baby spinach
• Walnut oil, for drizzling

Directions

In a large heavy-bottomed saucepan or Dutch oven over medium-high heat, place the olive oil. Add the shallots and cook for 1 to 2 minutes, stirring so that they do not brown, until just barely translucent. Add the farro and toast it for 3 to 4 minutes until the colour deepens and it smells a bit nutty, stirring all the while so nothing burns. Add the salt, stir briefly, then add the warm stock and thyme. Stir to combine. Bring to a boil, cover, and reduce the heat to low. Let simmer for 20 minutes, until the farro is just starting to get tender. Remove the lid and continue simmering, uncovered, for another 10 to 15 minutes.Turn off the heat. Add the mushrooms, tofu, and spinach. Stir to combine. Cover and let sit for 5 minutes, until the mushrooms and tofu are warmed through and the spinach is wilted. Add salt and cracked black pepperto taste.Ladle the stocky mixture into bowls and serve with a drizzle of walnut oil.Store leftovers in an airtight container in the fridge for up to 3 days.Excerpted from A Generous Meal by Christine Flynn. Copyright 2023 Christine Flynn. Photographs by Suech and Beck. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.Next: This Is Not Your Typical Panzanella SaladIt’s a Punchy, Winterized Version

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Winter Panzanella Salad

Serves 4 to 6

Ingredients

For the honey (makes 1 cup)

• 1 cup (250 mL) pure liquid honey
• 1 tablespoon (15 mL) white vinegar
• 2 to 3 long red chilies, halved lengthwise
• 1 teaspoon (5 mL) dried red chili flakes
• 1 teaspoon (5 mL) Aleppo pepper
• Pinch of salt

For the salad

• 1 small sugar pumpkin, peeled, seeded, and cut into 2-inch (5 cm) chunks
• 1 delicata squash, halved, seeded, and sliced 1 inch (2.5 cm) thick
• 2 to 3 shallots, halved
• loaf stale bread, torn into bite-size chunks
• 1 bunch fresh sage, stems removed and discarded and leaves roughly chopped
• 2 tablespoons (30 mL) extra-virgin olive oil
• 2 pinches of salt, divided Pinch of ground red chilies
• 1 tablespoon (15 mL) Hot Honey
• 1 bunch kale, washed and torn into bite-size pieces
• 1 tablespoon (15 mL) hazelnut oil, more for drizzling
• 1 tablespoon (15 mL) red wine vinegar 8 ounces (225 g) bocconcini cheese
• cup (125 mL) hazelnuts, toasted and roughly chopped

Directions

For the honeyHot honey is one of those things I cant believe I ever lived without. Its such an easy thing to put together, and it adds so much to any dish. Drizzle it over Baked Cheese (page 45) or Fried Cabbage with Halloumi and Jalapenos (page 151), or level up your takeout fried chicken (heck, its pretty great on a McNugget!), a buttered biscuit, or even a simple platter of roast veggies.In a small saucepan over medium-high heat, combine all the ingredients. Bring the mixture to a simmer, then remove the saucepan from the heat. Let cool to room temperature.If you prefer a smooth hot honey, use a fine-mesh sieve to strain out the solids as you transfer the honey to a 16-ounce (500 mL) jar with a tight-fitting lid. Store in the refrigerator until ready to use.If you use a clean spoon when dipping into the hot honey, it will keep in the refrigerator indefinitely.For the saladPreheat the oven to 475F (240C). Line a large-rimmed baking sheet with parchment paper.In a large bowl, place the pumpkin, squash, shallots, bread, sage, olive oil, a pinch of salt, and the chilies. Toss to combine.Spread the mixture in an even layer on the prepared baking sheet. Roast for 15 to 20 minutes, until the bread is slightly toasted and the pumpkin is easily pierced with a fork. Remove from the oven and drizzle with the hot honey. Stir briefly and set aside to cool while you prepare the other ingredients.In the same large bowl you used to combine the vegetables and bread, place the kale. Add the hazelnut oil, red wine vinegar, and a pinch of salt. Massage the ingredients until the kale is evenly coated.Check to make sure the vegetable and bread mixture is not hot; it should be warm or room temperature before you add it or the kale will wilt. Add the roasted vegetable and bread mixture and half of the cheese and hazelnuts to the kale. Toss to combine. Top the salad with the remaining cheese and hazelnuts and a drizzle of hazelnut oil.This salad keeps relatively well. Store leftovers in an airtight container in the refrigerator for up to 4 days.Excerpted from A Generous Meal by Christine Flynn. Copyright 2023 Christine Flynn. Photographs by Suech and Beck. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.Next: This Recipe for Spice Roasted Root Veggies Is Our New Favourite Winter Dish

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Spice Roasted Root Veggies

Makes : About 5 cupsTotal time: 40-45 minutes, including 10 minutes of prep time

Ingredients

• 1 lb carrots, about 5-6 small
• 1 lb parsnips, about 2-3 medium
• 1 lb sweet potato, about 1 large
• lb beets, about 3 medium
• 3 tbsp olive oil
• 1 tbsp honey
• 1 tsp kosher salt
• 1 tsp chili powder, or chili pepper such as Aleppo
• tsp ground coriander
• tsp ground cumin
• tsp turmeric

Directions

Step 1Preheat the oven to 400F. Line one large baking sheet (or two medium) with parchment paper.Step 2Trim and scrub vegetables to remove any dirt and rough patches, then chop into 1-inch chunks. In a large bowl, combine chopped vegetables, oil, honey and spices, tossing until vegetables are well-coated.Step 3Arrange vegetables in a single layer on a prepared baking sheet. Roast on middle rack of oven, rotating pan halfway through cooking time, until vegetables are tender and edges are golden brown, 30-35 minutes.Tip: Switch up your veg! Sub in other vegetables like Brussels sprouts, squash, fennel, cauliflower and red onions for any of the vegetables in this recipe.Laura Jeha is a registered dietitian, nutrition counselor and recipe developer. Find out more at ahealthyappetite.ca.Next: Why Roasted Root Veggies Are a Winter Nutrition Win

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Charred Brussels Sprout Toast with Ricotta

Makes 6 toasts

Ingredients

• Olive oil
• 6 slices (-inch-thick, medium-sized) sourdough or country bread
• 1 garlic clove, halved Kosher salt
• 1 pound (455 grams) Brussels sprouts, trimmed, halved lengthwise, sliced inch thick, or 12 ounces (340 grams) sliced Brussels sprouts
• Freshly ground black pepper 1 medium lemon
• 1 cup (250 grams) whole-milk ricotta
• Red pepper flakes, to taste
• cup (80 grams) hazelnuts, toasted, loose skins removed, coarsely chopped

Directions

Drizzle a large pan lightly with olive oil, and add as many bread slices as fit in one layer. turn the heat to medium, and cook until golden brown and toasted underneath, about 4 minutes. flip, and toast the second side, about 1 minute more, then set toast aside on a plate. repeat with the remaining bread, adding more oil as needed. remove from heat and rub toasts with the halves of the garlic clove, and sprinkle with salt.Increase the heat to medium/medium-high, and add enough oil to recoat the pan well. Heat the oil until hot, and add the brussels sprouts. season well with salt and freshly ground black pepper, and let them cook undisturbed until well browned underneath, 3 to 5 minutes. flip, and let the second side brown well underneath, 2 to 4 minutes more. stir once or twice, and repeat this browning-and-flipping process until the brussels have charred spots all over. remove from the heat, and squeeze the juice of half your lemon over the top. taste, and season with more salt and pepper if needed.Spread each slice of bread thickly with ricotta. Heap the ricotta with the charred brussels sprouts. finish with another drizzle of oil, squeeze of lemon juice, salt, and red-pepper flakes, to taste. scatter with hazelnuts.Excerpted from Smitten Kitchen Keepers: New Classics for Your Forever Files. Copyright 2022 by Deb Perelman. Photography copyright 2022 by Deb Perelman. Book Design by Cassandra J. Pappas. Jacket Photography by Deb Perelman. Food Styling by Barret Washburne. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.Next: Need a New Go-To Dessert Recipe? Enter: Oatmeal Date Shortbread Cookies

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Chocolate Orange & Vanilla Cardamom Barfi

Barfi is a milk-based Indian-style fudge traditionally made and shared on festive occasions. Here’s a modern version, made with vanilla, dark chocolate, and a hint of juicy citrus.Recipe: Chocolate Orange & Vanilla Cardamom Barfi

Crme de Marrons and Chocolate Bostock

Think of this little pastry as a cross between French toast and an almond croissant. Topped with a layer of chestnut spread, chocolate, and sliced almonds, this bakes until the frangipane puffs up and the nuts are golden brown.Recipe: Crme de Marrons and Chocolate Bostock

Chocolate and Peanut Butter Caramel Shortbread Bars

Inspired by millionaire bars, the cookie base is made from protein-packed almond flour and the caramel layer is melt-in-your-mouth decadence. Even with the three layers, these bars are quite simple to make and well worth the bit of extra effort.Recipe: Chocolate and Peanut Butter Caramel Shortbread Bars

Double Chocolate Cake

We snuck in some calorie-reducing ingredients like applesauce, Greek yogurt and egg whites into this gooey chocolate cake.Recipe: Double Chocolate Cake

Mocha Panna Cotta with Blueberries

This rich-yet-refreshing, velvety smooth dessert takes just a handful of ingredients to make before topping with berries.Recipe: Mocha Panna Cotta with Blueberries

Date-Coconut Energy Bars

This recipe uses Medjool dates, which makes these bars a healthy and filling sweet treat.Recipe: Date-Coconut Energy Bars

Hedgehog Cookies

These German-style cookies are extremely delicate and have a melt in your mouth texture. Decorate them with whatever sprinkles you have on-hand.Recipe: Hedgehog Cookies

Chocolate Peanut Butter Smoothie

Made with healthy ingredients like frozen bananas, peanut butter, plant-based milk and vanilla protein powder, this smoothie makes a sweet post-workout treat.Recipe: Chocolate Peanut Butter Smoothie

Banana Chocolate Quinoa Bars

When it comes to taste and nutrition these not-too-sweet bars are winners. They’re the perfect snack to keep your energy going throughout the day.Recipe: Banana Chocolate Quinoa Bars

Super-Comforting Chocolate Chia Seed Pudding

Aloe and chia seeds: Two foods you wouldn’t necessarily think of as ingredients for breakfast or dessert, but this healthy bowl is a real treat.Recipe: Super-Comforting Chocolate Chia Seed Pudding

Double Chocolate Donuts with Strawberry Chocolate Glaze

These decadent homemade treats are loaded with all your favourite things (butter! sugar! flour!) for a comfort food that’ll leave you satisfied.Recipe:Double Chocolate Donuts with Strawberry Chocolate Glaze

Spiced Mayan Chocolate Coated Walnuts

This simple and flavourful mix adds a fiery kick of cayenne pepper to chocolate-coated walnuts.Recipe: Spiced Mayan Chocolate Coated Walnuts

Chocolate-Avocado Brownies

These decadent brownies are packed with feel-good ingredients like gluten-free flour, almond flour, and, of course, avocado.Recipe: Chocolate-Avocado Brownies

Chocolate Olive Oil Cake with Rosewater Ganache

The fruitiness of good olive oil is a fantastic match for dark chocolate in this rich, fudgy cake.Recipe: Chocolate Olive Oil Cake with Rosewater Ganache

Deliciously Moist Chocolate Cake

This classic chocolate cake recipe deserves to be in everybody’s dessert repertoire.Recipe: Deliciously Moist Chocolate Cake

Chocolate Chunk Cookies

These chocolate cookies with chocolate chunks are a chocoholic’s dream.Recipe: Chocolate Chunk Cookies

Chocolate Hazelnut Fondue

This mouthwatering chocolate hazelnut fondue is begging to be paired with your favourite fruits.Recipe: Chocolate Hazelnut Fondue

Creamy Chocolate Cupcakes

Cream cheese fills these cupcakes for a rich treat.Recipe: Creamy Chocolate Cupcakes

Legendary Chocolate Chip Oatmeal Cookies

These mouthwatering cookies contain half the fat of original chocolate chip cookies.Recipe: Legendary Chocolate Chip Oatmeal Cookies

Chocolate Cream Pie

This creamy chocolate cream pie is bound to become your new favourite dessert.Recipe: Chocolate Cream Pie

Chocolate Toffee Bars

Homemade chocolate toffee bars make a wonderful (and easy) treat to bring to a potluckand it’s sure to be a crowd-pleaser.Recipe: Chocolate Toffee Bars

Chocolate Cherry Mini-Cupcakes

These chocolate cupcakes are made with cherry jelly and feature jelly icing, making them a sweet and fruity treat.Recipe: Chocolate Cherry Mini-Cupcakes

No-Bake Chocolate Coconut “Truffles”

These vegan-approved two-bite energy balls, made with almonds, walnuts, and dates, and rolled in shredded coconut, will satisfy you morning, noon, and night.Recipe: No-Bake Chocolate Coconut “Truffles”Next: 11 Healthy Granola Recipes for Any Time Throughout the Day

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Oatmeal Date Shortbread

Makes 30 to 32 cookies

Ingredients

• 1 cups (195 grams) all-purpose flour
• 6 tablespoons (80 grams) packed light-brown sugar
• cup (50 grams) granulated sugar
• 1 teaspoon (3 grams) kosher salt 1 teaspoon vanilla extract
• 1 cup (8 ounces or 225 grams) unsalted butter, cold for food processor or stand mixer, room temperature for hand mixer
• 1 cups (130 grams) old-fashioned rolled oats
• 1 cup (140 grams) chopped, pitted dates
• About teaspoon (but, please, just eyeball it) finely grated orange zest

Notes:

• You can make a variation like this: Oatmeal, Date, and White Chocolate shortbread: reduce the dates to cup, and add 1 cup (6 ounces, or 170 grams) chopped white chocolate when you add the dates. this is our second-favorite way to make the cookiesdelicious, but sweeter and slightly less delicate.
• For a prettier cookie, beat 1 egg until its blended and brush it over the cooled cookie log, then roll the log in coarse or turbinado sugar before slicing.

Directions

In a food processor or stand mixer: Combine the flour, sugars, and salt. add the vanilla and cold butter in chunks, and blend (in a food processor) until the mixture is sandy and no chunks remain; or beat (in a stand mixer) until the butter is fully blended into the flour. add the oats, dates, and orange zest, and mix until everything is combined and the dough looks a little clumpy.With a hand mixer: beat room-temperature butter, sugars, and salt together in a medium-to-large bowl until light and smooth. add vanilla, flour, oats, dates, and orange zest and beat until combined; the mixture will seem crumbly.Divide the dough in half, and transfer each to a 9-by-13-inch piece of parchment paper. Draw up the sides of the paper over one half of the dough, press the dough from the outside of the paper into a tight log, and then roll the extra paper up around it. repeat with the second half of the dough, forming another log. Chill the logs until theyre firm, about 1 hour in the fridge or 20 minutes in the freezer.Heat the oven to 350f (175C). Unwrap each cookie log, and use the parchment to line a large baking sheet.Carefully cut each log with a sharp serrated knife into -inch slices. if the slices break apart, just squeeze them back together. arrange them on the prepared baking sheet(s). the cookies will barely spread.Bake them for 12 to 14 minutes, or until the edges are just beginning to get golden brown. Let them cool slightly before transferring the cookies you dont eat immediately to wire racks to cool.The dough log can be made ahead and stored, wrapped in plastic, for 1 week in the fridge, or 1 month in the freezer. baked cookies keep in an airtight container for 5 days, or so Ive heard.Excerpted from Smitten Kitchen Keepers: New Classics for Your Forever Files. Copyright 2022 by Deb Perelman. Photography copyright 2022 by Deb Perelman. Book Design by Cassandra J. Pappas. Jacket Photography by Deb Perelman. Food Styling by Barret Washburne. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.Next: These Braised Winter Squash Wedges Are All We Want to Eat Right Now

The post Need a New Go-To Cookie Recipe? Enter: Oatmeal Date Shortbread Cookies appeared first on Best Health.

Braised Winter Squash Wedges

Serves 4

Ingredients

• 2 to 2 pounds (1 to 1.15 kilograms) winter squash (about kabocha or red kuri squash)
• 2 tablespoons (30 grams) unsalted butter
• 2 tablespoons (25 grams) olive oil, divided
• Leaves from 6 sprigs fresh thyme
• Kosher salt and freshly ground black pepper
• 6 garlic cloves, smashed
• 1 cup (235 grams) vegetable broth
• cup (60 grams) apple-cider vinegar
• 1 cup (230 grams) plain Greek-style yogurt
• 2 cups (55 grams) baby arugula leaves

Note: you can often buy squash in halves or quarters from a farmers market, which is great, because it runs largekabocha is my favorite here, followed by red kuri squash. Butternut and acorn squash work, too. the peel of winter squash is fully edible, so no need to trim it away.

Directions

Heat the oven to 425f (220C).Cut the squash in half and scoop out the seeds and pulp, then slice the halves into 1-inch wedges. add butter and 1 tablespoon of the oil to a 10-by-15-inch baking sheet, and place in the oven until the butter melts, about 2 minutes. remove the tray from the oven, and roll the butter around so that it evenly coats the pan. arrange the squash wedges in one layer, and sprinkle with thyme, teaspoon salt, and lots of freshly ground black pepper. roast for 15 minutes, or until deeply browned under neath. flip the slices, and season the second side on top with another teaspoon salt and more pepper. scatter the garlic cloves in the pan, and return the pan to the oven to roast for another 12 to 15 minutes, until the wedges are browned on the second side. Dont worry if the squash isnt fully cooked yet. Carefully pour the broth and vinegar into the pan, and roast for another 10 to 15 minutes, until the squash is tender and the liquid is somewhat cooked off.To serve the squash: Use the back of a spoon to swirl plain yogurt onto a serving platter into a thin layer. toss the arugula with the remaining tablespoon olive oil and a pinch of salt and pepper, and scatter over the yogurt. arrange the squash wedges on top, scrape out every bit of pan juice thats left, and pour it over the squash.Excerpted from Smitten Kitchen Keepers: New Classics for Your Forever Files. Copyright 2022 by Deb Perelman. Photography copyright 2022 by Deb Perelman. Book Design by Cassandra J. Pappas. Jacket Photography by Deb Perelman. Food Styling by Barret Washburne. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.Next: Buttery, Salty and Flaky, These Cheddar Biscuits Are Everything You Could Want in a Breakfast Food

The post These Braised Winter Squash Wedges Are All We Want to Eat Right Now appeared first on Best Health.

Skillet Shepherds Pie With Rutabaga Mash

Rutabagas, which are in season throughout the winter months, deserve special attention. They’re lower in carbohydrates than other starchy vegetables and a good source of fibre. Try this spin on the classic shepherds pie with a recipe for rutabaga mash.Recipe: Skillet Shepherds Pie With Rutabaga Mash

100K Curry Chicken

Here’s a recipe for Jamaican chicken curry featuring a homemade spice blend.Recipe: 100k Curry Chicken

Coconut Clay Pot Taro & Edamame

In this dish, taro cooks down to fragrant, meaty bites with a fine-textured starchiness, a quality called min, or floury, and a stick-to-the-roof-of-your-mouth savouriness reminiscent of a hard-boiled egg yolk.Recipe: Coconut Clay Pot Taro & Edamame

Gnocchi with Brown Butter and Sage

Celeriac is an underrated root vegetableit’s actually nutrient-dense and has great cooking potential. Try it as the hero ingredient in gnocchi, topped with brown butter sage sauce.Recipe: Celeriac Gnocchi with Brown Butter and Sage

Lentil Soup with Carrots and Harissa

Why is this soup so good? Some say it’s because of all the carrots (they ramp up the sweetness and colour) and the tomato paste (which increases the umami factor). You tell us.Recipe: Lentil Soup with Carrots and Harissa

Chicken and Yellow Zucchini Avgolemono-Style Soup

This soup takes the yellow from squash (or yellow zucchini), lemon, and turmeric to create a light but filling soup. Finishing it with eggs and more lemon makes it pleasantly creamy and thick.Recipe: Chicken and Yellow Zucchini Avgolemono- Style Soup

Pantry Channa Masala

Here’s a recipe for channa masala that’s perfect for nights when youre scratching your head figuring out the evenings dinner, or for when your refrigerator is only half full and you turn to your pantry for inspiration.Recipe: Pantry Channa Masala

Effortless Barley and Mushroom Whole-Grain Risotto

This easy and wholesome risotto is sure to bring comfort to your kitchen this winter season. Barley makes a delicious, satisfying whole-grain risotto, and the slow cooker makes it effortless.Recipe: Effortless Barley & Mushroom Whole Grain Risotto

Lightened-Up Chicken Stew

The broth in this recipe lightens the dish and allows the healthy vegetables to take a leading role. In fact, if you want to make it a soup instead, increase the broth. The saffron adds an interesting flavour.Recipe: Lightened-up Chicken Stew

Slow Cooker Beef Chili

Make cool nights warmer with this hearty, slow cooker beef chili. This make-ahead recipe is perfect for those busy weeknight dinners.Recipe: The Best Slow Cooker Beef Chili For A Cold Night In

Rustic Creamy Pumpkin and Walnut Soup

This creamy soup is perfect for a crisp winter night or as a hearty starter at your next gathering. If using cannedpumpkin, be sure to use pure pumpkin and not pumpkin pie filling. For an alternative recipe, you can also replace the pumpkin with butternut squash.Recipe: Rustic Creamy Pumpkin and Walnut Soup

Lentil & Mushroom Vegetarian Bolognese

Canned lentils are budget-friendly, busy-family weeknight warriors and a dinnertime saviour when paired with pre-made tomato sauce and quick-cooking pasta. And with a little prep, this dish can be on the table in just 20 minutes!Recipe: Lentil & Mushroom Vegetarian Bolognese

Classic French Onion Soup

This meal-in-a-bowl needs only a green salad to round it out as a dinner or a hearty lunch. Replace the toasted baguette slices with handfuls of ready-made croutons, if desired.Recipe: Classic French Onion Soup

Chicken, Cauliflower and Sweet Potato Curry

This one-pot chicken curry makes dinner prep and cleanup quick and easy. With yourtomato sauce prepared ahead, it just takes some pantry spices and a can of coconut milk to take your sauce from spaghetti night to exotic Indian delight.Recipe: Chicken, Cauliflower and Sweet Potato Curry

Lean and Low-Cal Butter Chicken

This popular Indian-restaurant favourite is a crowd-pleaser but full of fat and calories thanks to oil, butter and cream. Indian cuisine is all about building layers of flavour with fragrant spices. Dont be put off by the number of ingredients in this recipe; it is really simple to make. Most of it can also be prepared in advance for a quick and easy weeknight dinner.Recipe: Lean & Low-Cal Butter ChickenNext: 16 Healthy, Energy-Boosting Breakfast Recipes

The post 15 Winter Meals to Enjoy on Cozy Nights In appeared first on Best Health.

Sour Cream and Flaky Cheddar Biscuits

Makes 9 biscuits plus 1 snack

Ingredients

• 2 cups (295 grams) all-purpose flour
• 1 teaspoons baking powder
• teaspoon baking soda
• 1 teaspoons (4 grams) kosher salt
• A few grinds of black pepper
• Heaped teaspoon onion powder
• 12 tablespoons (170 grams, or 6 ounces) unsalted butter, diced
• 4 ounces (115 grams) sharp cheddar, cut into -inch cubes (heaped cup)
• cup (180 grams) sour cream Flaky salt, to finish

Directions

Heat the oven to 400f (205C), and line a baking sheet with parchment paper.In a large bowl, whisk the flour, baking powder, baking soda, salt, black pepper, and onion powder. add the butter to the bowl, and use your fingers or a pastry blender to squash the pieces into flatter bits, pinching and tossing until the mixture has tiny clumps throughout. stir in the cheddar, then the sour cream. (the mixture will seem crumbly, but it will come together, i promise.)Flour your counter, and dump the dough and any unmixed floury bits onto it, kneading it once or twice to bring it together. Pat the dough into a 1-inch-thick square. Use a knife or bench scraper to divide it into quarters; then stack the quarters. repeat this process, patting the dough into a thick square a second time, re-flouring the counter if needed, and stuffing any loose scraps of dough between the layers.Transfer the dough slab to the prepared baking sheet, and pat it into a -inch-tall square. Place the tray in the freezer and keep it there for 7 to 10 minutes, until its cool and semi-firm to the touch. remove from the freezer. Use a sharp knife to trim inch from each side, and squish these pieces into a bonus biscuit you do not need to tell anyone about. Cut the newly trimmed large square into nine approximately 2-inch-square bis- cuits, and space them out on the sheet. sprinkle with flaky salt. (if youd like to bake them another day, freeze them at this point. Let them warm up at room temperature for 15 minutesthey will not fully defrostbefore baking.)Bake the biscuits for 16 to 19 minutes, until they are deep golden brown at the edges and some cheese is melted in crisp puddles around the edges. eat right away.Excerpted from Smitten Kitchen Keepers: New Classics for Your Forever Files. Copyright 2022 by Deb Perelman. Photography copyright 2022 by Deb Perelman. Book Design by Cassandra J. Pappas. Jacket Photography by Deb Perelman. Food Styling by Barret Washburne. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.Next: French Toast Meets Almond Croissant With This Delectable Chocolatey Pastry

The post Buttery, Salty, Flaky: These Cheddar Biscuits Are Everything You Could Want in a Breakfast Food appeared first on Best Health.

Aloo Methi

Prep time: 15 minutesCook time: 20 minutes Yield: serves 4

Ingredients

• 2 large or 4 medium Russet potatoes, peeled
• 3 tablespoons sunflower oil
• 2 cups finely chopped fresh fenugreek leaves
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• teaspoon turmeric powder
• teaspoon Indian chili powder (add up to teaspoon for more heat)
• 1 teaspoons sea salt, or to taste

Directions

1. Slice the potatoes in half lengthwise, then continue to thinly slice in – to -inch thick slices. Be sure that all the potatoes are of the same thickness so they cook at the same rate.
2. In a large non-stick skillet on medium-high heat, heat the oil. Add the potatoes and fenugreek. Sprinkle in the coriander, cumin, turmeric, and chili powder, distributing the spices evenly over the potatoes. With a wide utensil or spatula, fold the potatoes so they are evenly coated with the spices and oil. Sprinkle in the salt and fold again.
3. Cover with a lid and reduce the heat to medium-low. Cook the potatoes for 10 to 15 minutes or until they are softened, occasionally turning so they dont burn or stick to the bottom of the pan. If you want the potatoes to be slightly crispy, adjust the heat to medium-high toward the end of cooking and allow the potatoes to get golden brown. Serve with chapatis and dahi.

 Excerpted from New Indian Basics, by Arvina Chauhan and Preena Chauhan. Copyright 2022, Arvina Chauhan and Preena Chauhan. Published by Appetite, an imprint of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.Next: This Recipe for Kale & Black-Eyed Peas Is a Favourite Among Plant-Based Protein Fans

The post An Easy Recipe for Aloo Methi—a Potato Recipe Served with Chapatis, Yogurt and Pickles appeared first on Best Health.

Kale & Black-Eyed Peas

Prep time: 15 minutes plus overnight soakingCook time: 1 hours, 15 minutesYield: Serves 4

Ingredients

• 1 cup black-eyed peas (whole), dried
• 4 cups water, plus extra if necessary
• 1 teaspoons sea salt, divided
• 1 tablespoon sunflower oil
• cup finely chopped onions
• 1 medium fresh tomato, chopped, or 1 tablespoon crushed tomatoes
• 1 teaspoons coriander powder
• teaspoon cumin powder
• teaspoon turmeric powder
• teaspoon Indian chili powder 1 teaspoon garlic paste
• 2 cups finely chopped green kale
• 1 teaspoon kasoori methi (dried fenugreek leaves)
• Fresh cilantro, finely chopped, to garnish

Directions

1. In a medium bowl, rinse the black-eyed peas in two to three changes of warm water. Cover with fresh warm water and soak overnight.
2. Rinse and drain the peas in another couple of changes of warm water, then place in a medium pot along with 4 cups water and 1 teaspoon salt. Cook on medium-high for 10 minutes, then reduce the heat to medium and simmer, partially covering with a lid. Cook for 40 minutes or until tender.
3. In a separate medium non-stick pot on medium-high heat, heat the oil. Add the onions and cook until soft and golden brown, 5 to 10 minutes. Lower the heat to medium-low, then add the tomatoes and sprinkle in the coriander, cumin, turmeric, chili powder, and remaining teaspoon salt. Add the garlic paste and stir to combine. Add the kale and cook for 5 to 7 minutes or until slightly wilted.
4. Stir in the cooked black-eyed peas along with their cooking liquid. Add cup water if they start to dry out. Sprinkle in the kasoori methi. Cover and simmer for 10 to 15 minutes or until the black-eyed peas are very tender and the spices have mixed in thoroughly. It should have a soupy consistency.
5. Transfer to a serving dish and garnish with cilantro to taste.

Note: Feel free to use spinach, rapini, or fresh fenugreek leaves as a substitute for kale. Black-eyed peas can also be cooked in a pressure cooker in 10 minutes.Excerpted from New Indian Basics, by Arvina Chauhan and Preena Chauhan. Copyright 2022, Arvina Chauhan and Preena Chauhan. Published by Appetite, an imprint of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.Next: A Recipe for Chocolate Orange & Vanilla Cardamom Barfi, an Indian-Style Fudge

The post This Recipe for Kale & Black-Eyed Peas Is a Favourite Among Plant-Based Protein Fans appeared first on Best Health.

Chocolate Orange & Vanilla Cardamom Barfi

Prep time: 1 hours, plus 4 hours to overnight chillingCook time: 1 minuteYield: 16 to 20 pieces

Ingredients

• cup ghee
• cup icing sugar
• 1 cups whole milk powder
• cup half-and-half cream
• cup almond flour
• teaspoon green cardamom seeds, finely ground
• teaspoon pure vanilla extract
• 1 tablespoon finely slivered pistachios, to garnish

Chocolate Topping

• 3 ounces dark chocolate (70% cocoa), chopped
• 3 ounces milk chocolate, chopped
• 1 tablespoon salted butter
• 2 tablespoons half-and-half cream
• 1 teaspoon orange blossom water

Directions

1. Line an 8-inch diameter, 1-inch deep stainless-steel plate with parchment paper. Set aside.
2. In a large non-stick skillet on medium-low heat, melt the ghee. Stir in the icing sugar to combine.
3. Sift in the milk powder and mix to combine. Add the cream, almond flour, cardamom, and vanilla and stir so all the ingredients become uniform. Remove the barfi from the pan, and once it is cool enough to handle, knead it with your hands so all the mixture comes together.
4. Press the barfi into the prepared plate and smooth it out into an even layer. You can use the bottom of a small stainless-steel bowl or katori ora spatula to compress the mixture firmly into the plate.
5. For the chocolate topping: Melt the chocolates using a double boiler (see Note). Once the chocolate is smooth and melted, stir in the butter. Add the cream and orange blossom water and stir to combine. The chocolate topping should be glossy.
6. Using a spatula, layer the chocolate topping on top of the barfi and smooth it out evenly. Sprinkle on the pistachios to garnish. Refrigerate for at least 4 hours or overnight.
7. Cut the barfi into 1-inch squares or diamond shapes. For a bite-sized barfi, cut the squares into 1-inch pieces. Serve as a decadent treat!

Note: Chocolate is often melted in a double boiler so that direct heateither direct from the stovetop or a microwave does not come in contact and overcook the chocolate. Set upa double boiler by boiling water in a small saucepan or heavy-bottomed pot over the stove. Nest a slightly larger stainless-steel bowl on top of the saucepan, ensuring it doesnt come into contact with the boiling water. Add the chocolate to the bowl and it will slowly melt from the accumulated steam.Excerpted from New Indian Basics, by Arvina Chauhan and Preena Chauhan. Copyright 2022, Arvina Chauhan and Preena Chauhan. Published by Appetite, an imprint of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.Next: This Channa Masala Recipe Will Be Your Go-To for Weeknights

The post A Recipe for Chocolate Orange & Vanilla Cardamom Barfi, an Indian-Style Fudge appeared first on Best Health.

Pantry Channa Masala

Prep time: 20 minutesCook time: 30 minutesYield: serves 2 to 4

Ingredients

Spaghetti Squash

• 2 cups water
• 1 medium spaghetti squash, sliced in half lengthwise, seeded
• 2 tablespoons ghee or olive oil
• cup finely chopped fresh cilantro
• teaspoon garlic paste
• teaspoon sea salt

Channa Masala

• 2 tablespoons sunflower oil 3 black peppercorns
• 3 green cardamom pods 2 cinnamon sticks
• 2 star anise
• 2 bay leaves
• cup unsalted crushed tomatoes
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon onion powder (optional)
• teaspoon turmeric powder
• teaspoon Indian chili powder
• teaspoon sea salt, or to taste
• teaspoon raw cane sugar
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 cups water, divided
• 2 cups channa (whole chickpeas), cooked, or one 19-ounce can, rinsed and drained
• 1 teaspoon kasoori methi (dried fenugreek leaves)
• Warming Garam Masala, to garnish
• Fresh cilantro, to garnish

Directions

1. For the spaghetti squash: In a medium pot, add the water and place the spaghetti squash skin side down in the pot. Leaving the lid ajar, cover and cook on medium-high heat for 30 minutes or until the squash is tender.
2. For the channa masala: In a separate medium non-stick pot or pan on medium-high heat, heat the oil. Add the peppercorns, cardamom, cinnamon, and star anise and fry for 15 to 30 seconds or until the spices become fragrant and the cardamom pods swell. Add the bay leaves andfry for a few seconds.
3. Reduce the heat to medium and stir in the tomatoes. Sprinkle in the coriander, cumin, onion powder, turmeric, and chili powder. Cook for1 minute, until the spices become fragrant. Add the salt and sugar and stir, then add the garlic and ginger pastes and mix together. Add 1 cup water and combine to make a curry sauce.
4. Reduce the heat to medium-low and add the chickpeas, then cover and simmer for 5 to 10 minutes to cook the curry through. Remove the lid and stir, then add the remaining cup water and the kasoori methi. Mix and cook for another couple of minutes.
5. Using tongs, transfer the squash to a cutting board. Using a large spoon, scrape out the flesh of the squash. Using a fork, separate the squash into spaghetti-like strands. Transfer the squash to a medium bowl. Stir in the ghee, cilantro, garlic paste, and salt. Mix to combine.
6. For each serving, make a nest of spaghetti squash and place a serving of channa masala in the center with a garnish of garam masala and cilantro to taste.

Note: For a more traditional Indian experience, serve this channa masala with Mattar Pullao.Excerpted from New Indian Basics, by Arvina Chauhan and Preena Chauhan. Copyright 2022, Arvina Chauhan and Preena Chauhan. Published by Appetite, an imprint of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.Next: 26 Healthy Comfort Soups Thatll Make You Feel Warm and Cozy

The post This Easy Channa Masala Recipe Will Be Your Go-To for Weeknights appeared first on Best Health.

Serves: 6Prep time: 5 minutes Cook time: 30 minutes Total time: 35 minutes

Ingredients

• 8 cups unsweetened apple cider
• 4 cinnamon sticks
• 12 whole green cardamom pods
• 16 whole cloves
• 2-inch piece ginger, peeled
• 3 tsp vanilla extract or 1 whole vanilla bean
• 4 orange slices
• Directions

Directions

Step 1: Place cardamom pods on a flat surface and press down on them using the bottom of a heavy pot until slightly cracked. Add cardamom to a large, heavy-bottomed pot along with the rest of spices, cider, ginger, vanilla and orange slices.Step 2: Bring to a boil, then reduce to a simmer and cook for 25-30 minutes. Strain to remove spices, ginger and orange slices.Step 3: Ladle into mugs or glasses and serve hot, or chill and serve cold with ice.Tip: Spike your cider by adding 1 ounce (30 mL) of bourbon or spiced rum per serving.Next: Why You Need to Eat More Cloves This Season

The post Warm Up This Winter with Chai-Spiced Mulled Cider appeared first on Best Health.