- 1 cup raw cashews or cashew pieces
- Water to cover, OR, *boiling water to cover
1. a) Put the cashews into a bowl, or 2-cup measure, cover with water, and let sit overnight ~8 hours.
* b) Put the cashews into a heat-safe bowl, and cover generously with boiling water. Let sit for ~2 hours.
2. After soaking period is over, using a fine colander, drain the water off of the cashews, discarding the water. Rinse cashews well.
3. Put the drained and rinsed cashews into a small blender with 1/2 to 1 cup fresh water.
4. Blend on high speed until the cream is smooth, and at your desired consistency. Add a pinch of salt, if desired.
Put into the Instant Pot and stir till combined:
- 2 cups dried, unsoaked pinto beans, washed and picked over
- 3 cups vegetable stock or water (I use boiling water and stock paste from a jar)
- 1 large onion, chopped
- 5 cloves garlic, peeled and chopped
- 1 jalapeño pepper, sliced or chopped (leave seeds and ribs in)
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp chilli powder
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup tomato salsa, or some tomato paste and chopped tomatoes
Close lid of Instant Pot, and set to Manual > High Pressure > 30 minutes. When pressure cooker beeps, either let stand for 10 minutes and open after releasing remaining pressure, or let pressure release naturally.
Mash the contents with a potato masher, or blend with a hand blender.
- handful of grated sharp cheddar cheese
- handful of chopped red, or sweet, onion
- small handful of chopped cilantro
Let it rest for a minute or two to let the cheese melt, then stir gently to combine. It will thicken a great deal as it cools.
Love her recipes!
- 3 Tbsp canola oil
- 1 medium onion, minced
- 4 cloves garlic, minced
- ~ 1 Tbsp fresh ginger, minced
- 2 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp good garam masala
- 1/2 tsp ground cumin
- 1/2 teaspoon cayenne pepper
- 1 lb ground beef
- 2 medium tomatoes, chopped
- 1 cup water
- kosher salt and freshly ground black pepper
- 1/2 cup frozen peas, thawed
- 2 tsp malt vinegar or apple cider vinegar
- 1/4 cup cilantro, chopped
- In a large skillet, heat the oil and add onions; cook until golden (do not rush this step)
- Add the garlic and ginger, and sauté for another minute. Stir in the spices, and cook for 1 minute.
- Add the beef, breaking up lumps with a spoon, and sauté until the meat is no longer pink.
- Add the tomatoes, 1 cup of water, and season with salt and pepper. Simmer, partially covered, about 10 minutes.
- Add the peas, and cook another 5 minutes, partially covered.
- Stir in the vinegar and chopped cilantro.
- Serve with warm chapatis, or over rice.
This is based on a recipe at Food52, by “spacekase” — I’ve adapted it, ingredient-wise and quantities-wise to my own preferences. The quinoa adds a definite crunch; use quinoa flakes if you don’t like the whole quinoa.
Maple Quinoa Granola
Preheat oven to 225F
Mix together in a large bowl, then set aside:
- 2 cups whole rolled oats (not the instant kind)
- 1/3 cup uncooked quinoa, the pre-rinsed kind (like Bob’s Mill)
- 1 cup raw nuts, coarsely chopped (any kind that you like — I use walnuts & sliced almonds)
- 1/3 cup raw sunflower seeds
- 1/3 cup unsweetened coconut flakes or shreds
- 3/4 cup dried fruit, chopped if big (I like apricots, dried cranberries & dried cherries)
For the coating, whisk together until thoroughly combined:
- 1/3 cup coconut oil, liquid/melted
- 1/3 cup maple syrup
- 1/4 tsp cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp sea salt
Pour the wet mixture onto the dry mixture, and stir until everything is completely coated.
Spread the mixture evenly into a large roaster, or onto a large cookie sheet, so that it covers the entire bottom.
Bake for 1 to 1 1/2 hours, until it is lightly browned. Allow to cool completely. Store in an airtight container.
Aunt Weezie is an amazing cook, and undaunted by hoards of hungry guests. She told me that this recipe is from Canada’s “Chatelaine Magazine”, back in the 70’s.
- ½ cup butter, divided
- ½ pound mushrooms, thinly sliced (approximately 2 ½ cups)
- ½ cup coarsely chopped onion
- 1 1/3 cups pearl barley
- 5 cups hot chicken broth, divided
Preheat oven to 350F.
In 2 Tablespoons butter, sauté the mushrooms until they are tender, 4 – 5 minutes. Lift out the mushrooms with a slotted spoon, and set aside.
In same skillet, heat remaining butter; and sauté the onion until it’s golden, about 5 minutes.
Add barley to onions in pan, and cook over low heat, stirring frequently, until barley is golden brown, another 5 minutes..
Remove from heat; stir in mushrooms, and 2 cups of hot broth.
Turn mixture into a 2-quart casserole, and bake, covered, about 30 minutes.
Stir in 2 more cups hot broth, cover, and bake another 30 minutes or until barley is tender.
Finally, stir in remaining cup of broth, and bake 20 minutes longer.
Serve hot as a “side”.
Prep time: 15 minutes; Cook time: 15 minutes; Servings: 6
just add guacamole, sour cream, and salsa
- ½ cup chopped red bell pepper
- ½ cup chopped zucchini
- ½ cup chopped yellow squash (such as butternut)
- ½ cup chopped red onion
- ½ cup chopped mushrooms
- 1 Tbsp olive oil
- Cooking spray
- 6 x 9” whole wheat tortillas
- 1 ¼ cup shredded cheddar cheese
- guacamole, sour cream, salsa, etc
- In a large non-stick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in the olive oil over medium heat for about 7 minutes, or until just tender. Remove vegetables from pan.
- Coat the same pan with cooking spray, and place one tortilla in pan.
- Sprinkle ¼ cup of the cheese evenly over the tortilla, and layer ¾ cup of the vegetable mixture over the cheese.
- Sprinkle another 2 Tbsp of the cheese onto the vegetables, and top with a second tortilla.
- Cook until golden on both sides, for approximately 2 to 3 minutes per side.
- Remove quesadilla from pan, and repeat with remaining ingredients.
- Cut each quesadilla into 8 triangles with a pizza cutter.
- Serve hot with sour cream, salsa, and guacamole)
This is my never-fail sauce, that I always go back to; it’s from my 1979 copy of the Joy of Cooking, which is literally falling apart, but so wonderful that I can’t let it go!
The use of corn syrup in this recipe prevents the sugar from crystalizing.
Boil to the consistency of heavy syrup:
- 1/3 cup corn syrup
- 1/2 cup PLUS 2 T brown sugar
- 2 T butter
- 1/8 tsp salt
Cool the ingredients and add:
Serve the sauce hot or cold.
This is certainly not authentic, and doesn’t have well developed flavours, but it’s very quick and easy. Chop up some hot pepper and add at the beginning if you’d like to zip things up. Add some potato, small cubes, along with the cauliflower.
- 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
- 1 tin coconut milk (not sweetened!)
- salt, to taste
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
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
- 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.
- Remove from heat and cool, covered, in pot.
- 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.
- In a large bowl toss together the cooled quinoa, almonds, spinach, cherries, cucumber, chickpeas and red onion .
- In a small bowl, whisk together yogurt, olive oil, lemon juice, and garlic.
- Pour over salad and toss to coat. Season to taste with salt and pepper.
- Chill for 30 minutes to allow flavours to develop, then serve.
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.
Filed under food, Protein
Betty didn’t specify how much couscous to cook , or how much feta to add for her delicious version of this salad, so I just wing it…
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 tbsp freshly squeezed lemon juice
- 1 clove garlic, crushed/minced
- 2 tbsp snipped fresh dill
- 1/2 tsp dried oregano
Whisk all ingredients together, or shake up in a jar.
- 2 ripe tomatoes, cut into small pieces
- 1 cucumber, unpeeled and cut into small pieces
- red onion, sliced (to taste)
- black olives, to taste
- feta cheese, crumbled or cut up
- Cook the couscous, stir, and set aside to cool (follow the directions on the box); whole wheat is my preference.
- Combine the salad ingredients in a bowl.
- Add the dressing to the vegetables and toss.
- Add the couscous to the vegetables, toss. Just before serving, gently stir in the feta cheese.
Niall’s grilled shrimp recipe, discovered in Uncle Bruce’s ATK grilling book.
- 1 teaspoon grated fresh lime zest
- 5 Tablespoons fresh lime juice (~3 limes)
- 3 Tablespoons olive oil
- 1 seeded and chopped jalapeño chile
- 1 Tablespoon chopped fresh cilantro
- 6 minced garlic cloves
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 + 1/2 pounds large shrimp, peeled, deveined, and butterflied
- 1/2 teaspoon sugar
1. FOR THE MARINADE: Combine all of the ingredients in a bowl. Measure out and reserve 2 tablespoons of the marinade for serving.
2. FOR THE SHRIMP: Pat the shrimp dry with paper towels, add them to the remaining marinade and toss to coat. Cover and refrigerate for 15 minutes. Remove the shrimp from the marinade and thread them onto skewers. Sprinkle one side of the shrimp with the sugar.
3. Turn all the burners on a gas grill to high, cover, and heat the grill until hot, about 15 minutes.
4. Clean and oil the cooking grate. Place the shrimp, sugared side down, on the grill. Cook, covered, until lightly charred, 3 to 4 minutes
5. Flip the shrimp and slide them to the cooler part of the grill, and turn off all the burners. Cover and continue to cook the shrimp until the second side is no longer translucent, 1 to 2 minutes.
6. Remove the shrimp from the skewers, toss with the reserved 2 tablespoons of marinade, and serve.
- 2 cups cold water or broth
- 1 cup quinoa (rinse well before using – I use organic white quinoa)
Combine water and quinoa in a pot, bring to a boil and simmer until quinoa “pops” (~15-20 min). The water should all be absorbed and the quinoa should be tender. Let cool to room temperature. I like to cook the quinoa in the morning and then make the salad in the afternoon when it is cool.
- 1 sweet onion (Vidalia or similar) finely chopped
- 2 cloves garlic (crushed)
- 2 tblsp olive oil/butter/coconut oil
- Pinch each of white sugar and salt
Caramelize onions and garlic in the oil with salt and sugar over med-low heat, for about 25 minutes or until golden yellow and very soft. Remove from heat and let cool slightly.
- 2 stalks celery
- 1 red pepper (half and half red and yellow)
- 1 peeled carrot
- 1 peeled apple
- 1/3 cup raisins or cranberries
- 1/3 cup sunflower seeds
You can add any nuts, seeds, fruit or veggies that you like – be bold! If you use apple, get the dressing on the quinoa quickly so the apple does not go brown. Combine the quinoa, fruits, veggies, nuts, seeds and berries in one large bowl/pot. Pour on the dressing.
- 1/4 cup olive oil (or less)
- 1/3 cup apple cider vinegar
- a squeeze bragg or soya sauce
- bloop maple syrup (up to 1/8 cup)
- squeeze of lime juice
- 1/2 tsp mustard
- 1 tsp dill weed
- Orange zest (to taste)
- Salt and pepper as suits your taste
Combine all the dressing ingredients together in a glass container and give them a good shake. Pour over quinoa and veggies. Fold to disperse dressing. I stir the salad every hour or so to combine the flavours. Refrigerate for an hour or overnight – enjoy!
- 2 Tbsp cider vinegar
- 1 Tbsp vegetable oil
- 2 tsp finely chopped canned chipotle chile in adobo sauce
- ¼ tsp salt
- 2 cups shredded red cabbage (or use shredded kale)
- 1 medium carrot, shredded
- ¼ cup chopped fresh cilantro
- 1x 15-ounce can white beans, rinssed and drained
- 1 ripe avocado
- ½ cup shredded sharp Cheddar cheese
- 2 Tbsp minced red onion
- 4x 8- to 10-inch whole wheat wraps or tortillas
- Whisk venegar, oil, chopotle chile and salt in a medium bowl. Add cabbage, carrot, and cilantro. Toss to combine.
- Mash beans and avocado in another medium bowl with a potato masher. Stir in cheese and onion.
- To assemble the wraps, spread about ½ cup of the bean-avocado mixture onto a wrap and top with about ⅔ cup of the cabbage-carrot slaw. Roll up burrito style, or like a jelly roll. Repeat with remaining ingredients. Cut the wraps in half to serve.
This is from Bonnie Stern
- ½ head Napa cabbage or green cabbage, shredded
- ½ small red cabbage, shredded
- 4 carrots, grated
- 3 spring onions, chopped
- Handful chopped fresh cilantro or parsley (use less if desired)
- 3 Tbsp lemon juice, freshly squeezed
- 3 Tbsp rice vinegar
- 3 Tbsp liquid honey
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- ½ tsp hot chili paste
- 2 garlic cloves, finely minced
- 1 tsp fresh ginger root, grated or minced
- Place cabbages and carrots in a large bowl. Pour boiling water over and drain well. Rinse with cold water, and drain again (I skip this step)
- Toss green onions and cilantro with cabbage
- To make dressing, combine all of the ingredients until well blended.
- Toss dressing with the slaw.
- Taste, and adjust seasonings, if necessary.
- 7 ounces chocolate crumbs (or graham wafer crumbs)
- 3 Tbsp sugar
- 6 to 8 tablespoons unsalted butter, melted
- 8-ounce block light cream cheese
- 1/3 cup sugar
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup heavy cream (“whipping cream”)
- Combine chocolate crumbs and 3 tablespoons sugar in a bowl.
- Add 6 tablespoons melted butter, and mix well until crumb mixture holds together. If needed, add remaining 2 tablespoons butter.
- Transfer cookie mixture to a 6-inch springform pan, and pat out evenly to make the crust, lining sides of pan about 3/4 of the way up. Place in freezer while proceeding.
- Combine cream cheese, lemon juice, and remaining 1/3 cup sugar in a mixer, and beat until combined.
- In another bowl, lightly whip cream to soft peaks, then gently fold into cream-cheese filling.
- Remove crust from freezer, and spoon filling evenly into pan.
- Cover with plastic wrap, place in freezer for 30 minutes, then transfer to refrigerator until firm, at least 30 minutes, or up to 24 hours.
To serve, top with fruit of your choice. Fresh berries are especially good.
Whole Wheat English Country Bread
White English Country Bread
I was thrilled when I discovered this recipe at Food 52; it really is just like the “country bread” that I love so much in England. It is dense, and substantial. It’s unbelievably quick to make and bake (no kneading or second rising — just a 45 minute rise, then into the oven).
- 1 package dry yeast, or equivalent (I use 2 1/4 teaspoons of bread machine yeast)
- 1 teaspoon white sugar
- 1 teaspoon kosher salt
- 3 cups unsifted, unbleached all purpose flour OR 3 cups Canadian whole wheat bread flour (with 1 Tablespoon gluten flour, if desired)
- 3/4 cups boiling water
- 1/2 cup cold skim milk
- Stir dry ingredients together and set aside.
- Add boiling water to cold milk in a large bowl.
- To the milk & water, add half of the flour mixture and beat well by hand. Stir in the rest of the flour mixture, kneading in the last of the flour. Knead a few times and shape into a “bread shape” 🙂
- Place the dough into a greased loaf pan.
- Cover with a clean towel and allow to rise in a warm place for 45 minutes.
- Preheat oven to 400 degrees.
- Bake, uncovered, for 25 minutes (I consistently need to bake the bread for 8 additional minutes).
- Remove from pan and allow to cool.
For original recipe, including the story behind it, go to Food 52 . Liz Schmitt, aka “Liz the Chef’s” blog is here.
Another lower-sugar recipe from my friend Anne S.
- 1 mashed banana
- ½ cup white sugar
- 1 tbsp. molasses
- ¼ cup oil
- 1 beaten egg
- ½ cup yogurt
- 1 ¾ cup flour
- 2 tsp. baking powder
- 1 cup halved cranberries
- ¼ cup chopped nuts (optional)
- Beat together egg, banana, molasses, oil, sugar, and yogurt.
- Sift in flour & baking powder
- Stir in cranberries & nuts
- Spoon into greased 8×8 pan or ring mold
- Bake at 375′ for 35-45 mins, depending on pan
- Cool on rack before removing.
We’ve decided that we prefer this method of frying tofu to the General Tso version, but the sauce for the General Tso Version is better!
For the sauce:
- ⅓ cup liquid honey
- 3 tablespoons soy sauce
- 3 tablespoons fresh ginger, minced or grated
- 2 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 2 garlic cloves, minced
- 2 teaspoons red chili pepper flakes (use less if you like things less spicy)
For the tofu:
- 14 oz. extra-firm tofu, pressed*
- ¼ cup cornstarch with a good pinch of salt and pepper
- Vegetable oil for frying
For tossing with the sauce and tofu:
- 2 tablespoons sesame seeds, toasted if you have the time
- 4 green onions, minced
Mix all of the sauce ingredients together in a small saucepan and bring to a boil over medium-high heat. Simmer the sauce on low while you prepare the tofu.
Making sure that the pressed tofu has been thoroughly dried, cut it into ¾” to 1” cubes, and place them onto a large plate; we slice the entire block in half “sideways”, and then cut each shallow block into smaller pieces (we end up with 24 pieces). Sprinkle the cornstarch mixture over the tofu, and toss the cubes and cornstarch gently with your fingers until the cubes are completely coated.
Heat half an inch of vegetable oil in a deep frying pan until just smoking. Gently put the tofu cubes into the hot oil and fry them on all sides until light golden. Carefully lift the tofu from the oil and set on paper towels to drain. You may need to do it in batches, however, our 12” frying pan is large enough to hold an entire block’s worth of tofu.
When all of the tofu has been fried, place the cubes in a large bowl. Remove the sauce from the heat and pour half of it over the tofu, tossing to coat. Sprinkle in the sesame seeds and green onions, and toss gently to coat evenly.
Serve immediately, with remaining sauce on the side for dipping or pouring over the tofu.
*To press tofu: wrap the block of tofu in several layers of paper towels and set it on a flat plate. Place another plate on top of the tofu, and weigh it down with something heavy, such as a can of tomato juice. Let it sit for 20-30 minutes, or longer, if you have more time.