Cauliflower and Chickpea Coconut Curry

Chop up some hot pepper and add at the beginning if you’d like to zip things up!

  • 2 Tbsp ghee or vegetable oil
  • 1 large onion, small dice
  • 3 cloves garlic, minced
  • 1” piece of ginger root, finely minced or grated
  • 2- 15 oz tins chickpeas, rinsed and drained
  • 1 28oz tin diced tomatoes
  • 1 head cauliflower, cut or broken into florets
  • salt, to taste
  • ¼ cup cilantro, chopped

In a Dutch oven, heat the ghee over medium heat.  When it is shimmering, add the onion and stir occasionally until softened.

Add the garlic and ginger, and cook a few minutes longer until the onion begins to caramelize.

Stir in the spices and toast for a couple of minutes until they are fragrant.  Add a couple of drops of water to prevent burning, if you need to.  Stir constantly.

Add the tomatoes, coconut milk, chickpeas, and cauliflower.  Bring to a boil, reduce heat to low and cover.  Simmer for about 15 minutes, until the cauliflower is tender.

If desired, take lid off and cook for a few more minutes  until sauce has reduced to the consistency that you like.

Taste for salt.  Add the chopped cilantro and stir carefully.

Serve over brown basmati rice, or with roti or naan

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Filed under food, Main Course, Protein, Vegetables, Vegetarian (lacto/ovo)

Spinach Quinoa Salad with Cherries and Almonds

This salad tastes much better to me with a double batch of the dressing.

  • 1/4 cup sliced almonds, toasted in dry frying pan or in oven
  • 1 1/2 cups quinoa, rinsed and drained
  • 2 cups baby spinach leaves
  • 1 cup dried cherries, chopped OR 2 cups fresh cherries, pitted and chopped
  • 1 medium English cucumber, seeded and cut into 1/3” dice (about 1 1/2 cups)
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 small red onion, finely chopped (about 1/2 cup)
  • 1/4 cup plain, low-fat yogurt (not Greek)
  • 3 Tbsp olive oil
  • 2 Tbsp fresh lemon juice
  • 2 cloves garlic, minced (about 2 tsp)
  • salt & pepper to season
  1. Bring 3 cups of water to a boil in a pot over medium-high heat.  Stir in quinoa.  Reduce heat to medium low, cover, and simmer for 15 minutes, or until all liquid has been absorbed.
  2. Remove from heat and cool, covered, in pot.
  3. Lay 5 or 6 spinach leaves flat on top of one another on a cupttingboard. Roll tightly into a cylinder, then slice crosswise into slivers.  Repeat with remaining spinach.
  4. In a large bowl toss together the cooled quinoa, almonds, spinach, cherries, cucumber, chickpeas and red onion .
  5. In a small bowl, whisk together yogurt, olive oil, lemon juice, and garlic.
  6. Pour over salad and toss to coat.  Season to taste with salt and pepper.
  7. Chill for 30 minutes to allow flavours to develop, then serve.

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Filed under food, Grains, Main Course, Protein, Salads, Vegetarian (lacto/ovo)

Grandma Robertson’s Shortbread

As written:

      • 1 lb butter
      • 5 cups flour
      • 1 cup brown sugar
      • pinch of salt

Method:

    • cream butter and sugar and salt
    • add flour 1 cup at a time using 4 cups
    • use last cup for roll out
    • dough should not be TOO stiff, but stiff enough to roll out
    • bake in 350F oven until slightly browned

My addition:  Roll out to a thickness of approximately 1/4″.  Cut out into shapes using cookie cutter.  Transfer onto a parchment-lined baking sheet.  Bake for approximately 10 to 15 minutes.

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Filed under "Sweets"/Cakes/Etc

Grandma Robertson’s Melting Moments

I don’t like these, but others in the family do!  This is Grandma’s recipe, as it is written:

      • 1 cup butter (soft)
      • 2 cups flour
      • 3 Tbsp icing sugar 

 Mix like shortbread.  Roll and cut, top with coloured decorations and cook in oven.  When cool put together with butter icing (pink).

I beat together the butter and icing sugar (confectioner’s sugar), then gently mix in the flour until incorporated.  Gather up in a ball and roll out to about 1/4″ to 1/2″ thick. Cut out small shapes with cookie cutter; Grandma used a very small, fluted circle, about one inch in diameter.  Place on a parchment-lined baking sheet, and onto each cookie sprinkle on a few of those tiny little coloured balls used for cake decorating.  I bake in a 350F oven, for around 8 to 10 minutes; these should not brown, but do need to be baked through.

Cool completely.  Make little sandwiches by spreading one cookie with buttercream icing (pink, or not!), then sticking another one to it.

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Shirlee’s Buttercream (for Grandma Robertson’s Melting Moments)

  • 4 Tbsp (1/4 cup) softened butter
  • 2 cups icing sugar (confectioner’s sugar)
  • 1/2 tsp vanilla
  • 3 Tbsp milk or cream

Beat together until fluffy.

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Filed under "Sweets"/Cakes/Etc, food

Smooth Play Dough

This was my children’s favourite play dough.  I like it because one doesn’t end up with salty, crusty hands when using it, and it doesn’t need a stovetop to cook it on.

  • 2 cups all purpose flour
  • 2 Tbsp salt
  • 2 Tbsp vegetable oil
  • 2 Tbsp alum (from bulk store)
  • 1 cup + 2 Tbsp boiling water
  • Food colouring, if desired
  1. In a medium sized bowl, mix the dry ingredients together and make a well in the center; add food colouring to water.
  2. Pour the boiling (coloured) water into the well, and mix thoroughly until all the flour is moistened.
  3. When cool enough to handle, knead the dough until it is smooth.
  4. Store in the fridge.

Variations:

  • to add interest, mix in with the dry ingredients: glitter, strongly scented spices, cake sprinkles, etc
  • use koolaid powder to colour the water, or add it to the dry ingredients prior to adding the water

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Filed under Fun/Kids, non-food

Tuna Melt

From the Basic Shelf Cookbook.  Good for when there’s “nothing in the fridge”.

 

  • 1 tin light tuna, drained
  • 1 cup grated sharp cheese
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 2 Tbsp (or more) mayonnaise
  • 6 slices whole wheat bread or English muffins

 

Preheat oven to 375F

Mix tuna, cheese, celery, onion and mayo in a medium bowl.  Add freshly ground black pepper to taste.

Put equal amounts of tuna mixture on each bread slice and spread out evenly.

Bake in oven until cheese is melted, about 10 minutes.

Cut each slice of bread into four pieces.  Serve immediately.

 

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Filed under food, Protein