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.