VARIETY IS THE SPICE OF LIFE
Put a twist on your favourite comfort foods
While we love the comforting familiarity of our favourite classics, sometimes we can’t help but spice things up. We have some ideas to add a little variety to your family favourites.
Cauliflower and potato mash might be the oldest “trick” in the book, but whipping it in the food processor keeps it creamy and rich, while adding nutmeg, paprika and microgreens gives it some extra flair.
Our cheddar and bacon sandwiches are like grilled cheese with a sweet and savoury twist, thanks to the aforementioned bacon and (don’t knock it till you try it!) raisin bread.
If you like hummus, you have to try our hummus soup. The earthiness of the garlic, chickpeas and tahini is complemented by the bright flavours and colours of the lemon, red pepper and parsley.
Despite being grown in Canada, barley doesn’t make it to many home kitchens. It acts as the perfect stand-in for rice in our simple barley vegetable pilaf.
Calgary-based ATCO Blue Flame Kitchen has been providing advice on food, cooking, recipes and other household topics for more than 80 years. Their cookbooks include Everyday Delicious and From the Grill.
HUMMUS SOUP
Serves: 5 1 tbsp (15 mL) canola oil
1 1/2 cups (375 mL) diced red bell peppers
6 cloves garlic, finely chopped 2 cans (19 oz/540 mL each) chickpeas, rinsed and drained 4 cups (1 L) vegetable broth 1/3 cup (80 mL) tahini (sesame seed paste)
1 tbsp (15 mL) ground cumin 1 tsp (5 mL) turmeric
1 cup (250 mL) plain Greek yogurt
1/3 cup (80 mL) fresh lemon juice
1/3 cup (80 mL) finely chopped fresh parsley
1. Heat oil in a Dutch oven over medium heat. Add red peppers and garlic; sauté for 3 minutes.
2. Add chickpeas, broth, tahini, cumin and turmeric; stir to combine. Bring to a boil.
3. Reduce heat and simmer, uncovered, stirring occasionally, until red peppers are tender, about 15 minutes. Remove from heat.
4. Using a hand blender, purée mixture until almost smooth.
5. Stir in yogurt, lemon juice and parsley. Serve immediately.