In my opinion, polenta is a quintessential comfort food. I love it as side dish, where it is particularly apt at complementing robust stews, or as a main course topped with a traditional pasta sauce. This version, which contains the luscious combination of corn and chiles, also works as a main course on its own. I like to serve it with a tossed salad, sliced tomatoes with vinaigrette or some marinated roasted peppers, all of which would add a panoply of valuable nutrients to the meal.
This combination of beef and chickpeas in an Indian-inspired sauce is particularly delicious. I like to serve this with brown basmati rice, not only because I like its pleasant nutty flavor but also for its nutritional value. This is a generous serving (almost 2 cups/500 mL) so there will be more than enough to fill you up.
I first tasted this delectable combination many years ago in Charleston, South Carolina, and I haven’t been able to get enough of it since. Serve this to guests for a special lunch with a crisp green salad or fresh asparagus in season. Or just it enjoy it with your family, as I often do.
Groats are the whole oat kernel that hasn’t been cut or flattened in any way. Steel-cut oats, also known as Irish or Scottish oatmeal, are whole oat groats cut into smaller pieces. These are the most nutritious versions of the grain. They are flavorful and nicely chewy and can be eaten with your favorite finish – milk or a non-dairy alternative, sugar or honey, raisins, chopped bananas, toasted nuts or seeds – almost anything that strikes your fancy will work.
Here’s a hearty vegetable soup that’s the perfect antidote to a blustery day. The addition of miso adds robustness and a hint of complexity that is often lacking in simple vegetable soups. Serve this with your favorite sandwich for a delicious soup and sandwich meal.Continue reading
