This recipe — more of a stew than a child — was created by the wonderful Janet and Greta Podleski, of “Looney Spoons” fame. We’ve never made one of their recipes and not liked it! Their books are full of nutrition information and useful trivia.
I chop everything into the size that makes it palatable for everyone, and sometimes add some eggplant along with the mushrooms and zucchini. For those who prefer meat, they can just fry up some ground beef and put it into a smaller pot with some of the vegetarian chili.
Vegetarian Chili: sautéing the vegetables.
After the beans
- 1 Tbsp olive oil
- 1 1/4 cups chopped onions
- 1 cup chopped green bell peppers
- 1 cup chopped red bell peppers
- 3/4 cup chopped celery
- 3/4 cup chopped carrots
- 1 Tbsp minced fresh garlic
- 1 can (12 oz) no salt whole-kernal corn UNDRAINED (I usually use frozen corn, and add a bit of water)
- 1 can (19oz) no salt chick peas, drained and rinsed
- 1 can (19 oz) no salt black beans, drained and rinsed
- 1 can (28 oz) diced, no salt tomatoes UNDRAINED
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 1/2 tsp dried oregano
- 1 1/2 tsp dried basil
- 1 1/2 cups chopped mushrooms
- 1 cup unpeeled, diced zucchini
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 2 Tbsp minced fresh cilantro
Heat oil in a dutch oven over medium heat. Add onions, red and green peppers, celery, carrots, and garlic. Cook and stir until vegetables begin to soften, about 5 or 6 minutes.
Add mushrooms and zucchini. Cook and stir for 4 more minutes.
Add child powder, cumin, oregano, and basil. Cook for 1 more minute.
Add undrained tomatoes, the beans and chickpeas, undrained corn, cayenne pepper, and salt. Mix well. Bring to a boil.
Reduce heat to medium-low. Cover and simmer for 20 minutes. Remove from heat and stir in cilantro.
Serve with brown rice, or cornbread.
We use this to marinate vegetables for grilled veggie and soft goat cheese sandwiches on ciabatta buns; we marinate and grill red peppers, red onions, eggplant, zucchini, portobello mushroom caps, and anything else that strikes our fancy, topped off with fresh baby greens.
- 1 tsp garlic paste (prepared, or make your own by mashing a garlic clove with salt)
- 1/2 cup red wine vinegar
- 1 shallot, minced
- 1 tsp Dijon mustard
- salt, to taste
- freshly ground black pepper, to taste
- 1 cup extra virgin olive oil
- In a jar, shake together all of the ingredients EXCEPT for the olive oil.
- Add olive oil to the jar, and shake well.
- Taste, and adjust seasonings.
OPTIONAL (and recommended):
Add 1/3 cup minced fresh herbs, of choice (such as flatleaf parsley, basil, thyme)
Use any orzo or firm rice, along with any dark green tender greens.
- 1 cup dry whole wheat orzo pasta, cooked according to package directions, drained well, and cooled (may substitute with brown rice)
- 4 cups kale, chopped (OR baby spinach or baby kale, chopped)
- 1 tsp. olive oil, only if using large kale
- 1 can (15.5 oz.) chick peas, rinsed and drained well
- 1/2 small red onion, finely diced
- 3/4 cup crumbled Feta cheese
- The zest and juice of one large lemon (zest the lemon before juicing it)
- 1tsp garlic paste, or 1-2 small cloves of garlic, mashed
- 2 T balsamic vinegar (or substitute any type of mild vinegar)
- 1 tsp. ground cumin
- salt and fresh ground black pepper to taste
- 1/4 cup extra virgin olive oil
- In a jar, shake together the olive oil, lemon juice, lemon zest, balsamic vinegar, cumin, salt, and pepper.
- IF using large kale: cut leaves away from the stalks and coarsely chop; discard stems. Heat the tsp. of olive oil in a large frying pan over medium high heat, add the kale all at once and turn over until it wilts, not more than 1-2 minutes. Put the kale into a large salad bowl.
- IF you’re using baby spinach or baby kale: do not cook it! Just put the chopped, raw leaves into a large salad bowl.
- Gently mix the rest of the salad ingredients into the bowl with the kale.
- Pour salad dressing over the salad, and toss to combine.
4 to 6 servings (for on toast, biscuits, or puff pastry)
Note: prepare the sauce, and the vegetables at the same time, if able
A. The Chicken
- 1 1/2 lbs boneless, skinless chicken breast, cooked and shredded; tuna would also work!
B. The Sauce
- 1/4 cup butter
- 1/3 cup all purpose flour
- 2 cups chicken stock
- 1 1/2 cups whole milk, half-and-half, or light cream
- (2 to 3 Tbsp sherry, optional)
- squeeze of lemon
- salt and pepper
- 2 to 3 pinches ground nutmeg
- Melt the butter over medium-low heat in a medium saucepan.
- Add flour and whisk constantly for 1 minute.
- Remove the pan from the heat, and add 2 cups of chicken stock; whisk until smooth.
- Whisk in the milk and return the pan to heat. Increase the heat to medium and bring the mixture to a simmer, whisking constantly, and vigorously.
- Add lemon, salt and pepper, and nutmeg.
C. The Vegetables
- 1 1/2 Tbsp butter or canola oil
- 1 onion, finely diced
- 2-3 carrots, finely diced
- hand full of mushrooms, finely diced
- 1/2 cup frozen peas, thawed
- Sauté the fresh vegetables until tender, and all liquid has evaporated. Add peas.
D. The a la King
- Add the shredded chicken and the hot vegetables to the sauce
E. The Chicken a la King
- Toast whole wheat bread, and lightly butter. Cut into triangles and place on dinner plate.
- Spoon the hot chicken and vegetable mixture over the toast.
- Eat with a knife and fork.
Filed under food, Protein
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
- 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!
- 1 9” pie shell, partially baked (see below)
- 5 large eggs
- ½ cup skim milk
- 1 ½ cups whipping cream
- ½ teaspoon pepper
- ¼ teaspoon salt
- small log of creamy herbed goat cheese
- a few slices of bacon, cooked and crumbled
- 6 green onions, sliced small
Partially bake the pie crust, and have the other ingredients ready; the pie crust should be warm when it is filled.
- The crust should be fitted into a 9” glass pie plate, and “frozen” for about 30 minutes before baking.
- Adjust an oven rack to the lower-middle position and heat the oven to 375F. Line firm, chilled crust with foil, and fill with pie weights (or beans etc).
- Bake until the pie dough looks dry and is light in colour, about 25 to 30 minutes. Transfer the crust to a wire rack and remove the weights and foil.
- Whisk together the eggs, milk, cream, pepper and salt.
- Move the oven rack to the middle position, and reduce the oven temperature to 350F.
- Sprinkle the bacon, onions, and crumbled goat cheese evenly over the bottom of the warm pie shell.
- Pour the egg mixture into the shell until it reaches about 1/2” from the top of the crust.
- Bake until the top of the quiche is lightly browned and a knife inserted about 1” from the edge comes out clean, about 40 to 50 minutes.
- Cool to desired temperature on a wire rack.
Note: if you want to use more filling ingredients and less custard, use 4 eggs, and 1-1/2 cups liquid. Use any cheese and/or sauteed vegetables that you like, such as seafood, leeks, broccoli, onions, etc
- 8 oz creamy goat cheese log
- 3⁄4 cup coarsely chopped fresh parsley
- 1⁄4 cup coarsely chopped fresh basil
- 1⁄2 cup sundried tomatoes, julienned (soak dried ones in hot water or can use a combination of dried and jarred ones in oil)
- 1⁄4 cup black olives, pitted, sliced
- 2 cloves garlic, minced
- Pinch of thyme (or can use fresh thyme)
- Pinch of hot red pepper flakes
- 1 cup extra virgin olive oil (1/2 c oil, about as much as provided by the jar of oil- packed tomatoes, is adequate)
- Salt & Pepper to taste
- Combine marinade ingredients in a bowl and let stand to let flavours blend.
- Spoon over the cheese, cover and refrigerate overnight.
- Serve on large platter with crisp toasts,crackers, and/or fresh sliced baguette.
- ½ large egg white
- ¼ cup granulated white sugar
- ¼ cup brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¾ teaspoon sea, or kosher, salt
- Large pinch to 1/8 teaspoon cayenne pepper
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons water
- 2 to 3 ½ cups raw pecan halves
- Preheat oven to 300F.
- Line a large baking sheet with parchment paper.Using an electric mixer, or a whisk, beat egg white until foamy, about 1 minute with the mixer.Add sugar, brown sugar, spices, salt, vanilla and water. Whisk until well combined – it will get thick-ish – about 45 seconds with the mixer.Gently stir in pecans until well coated. The original recipe calls for 2 cups of pecans for this amount of “candy”, but it will coat almost 4 cups very nicely.Pour nuts onto baking sheet, and spread out so that they are in a single layer.Bake for a total of 40 minutes, taking out and stirring/flipping the nuts after the first 20 minutes.Remove from oven and cool completely.
- Break apart into single nuts.
- Store in an airtight container at room temperature.
These are great on a spinach salad dressed with citrus vinaigrette. For nuts that are great “out of hand”, try Maple Roasted Almonds.
Really an “anything goes” kind of salad, adapted from LLL’s “Whole Foods for the Whole Family”
The Salad Ingredients:
- ½ lb pasta, cooked and drained
- ½ cup celery, chopped small
- ¼ cup red or Vidalia onion, finely diced (use spring onions if you don’t have)
- 1 carrot, shredded
- ½ red or green pepper, diced
- 2 tins water-packed tuna –no hydrolyzed plant protein – flaked
- ½ cup cottage cheese
- Cheddar cheese, shredded, a handful
- ½ cup cucumber, seeded and chopped
The Dressing/dip Ingredients:
This makes way more than the above recipe requires!
- 2 cups plain yogurt
- 1 cup real mayonnaise
- 1 teaspoon dried dill weed
- ½ teaspoon dry mustard powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Whisk all dressing ingredients together and set aside.
- Gently combine all of the salad ingredients. Add dressing, tossing, until the salad is coated to your preference; it’s likely that you’ll have about 2/3 to ½ of the dressing left over. Refrigerate until flavours mingle.
The left over dressing makes a great raw veggie dip.
This dressing is not as sweet as the Poppyseed and Honey Dressing below. Excellent with a spinach salad, topped with candied pecans, thinly sliced sweet onions, and strawberries or oranges.
- 2 Tbsp rice vinegar
- 2 Tbsp orange juice
- 1 Tbsp olive oil
- 1 Tbsp liquid honey
- salt, pinch
- pepper, pinch
- (optional: 1 Tbsp poppyseeds)
Shake or whisk all ingredients together.
- 3 Tbsp ghee (or non-GMO vegetable oil)
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 2 tsp grated fresh ginger
- 2 tsp cumin
- 2 tsp ground coriander seeds (not cilantro leaves)
- 1 tsp ground turmeric
- Indian ground chili pepper powder, or cayenne, to taste
- 1 pound lean or extra lean ground beef
- 1/2 cup chopped tomatoes, either fresh tomatoes, or canned and drained
- 1 pound potatoes, peeled and cut into 1/2 “ cubes (this is roughly 3 – 4 medium)
- 1 cup water
- 1 cup or so of frozen green peas
- Salt, to taste
- freshly ground black pepper, to taste
- Handful of cilantro, chopped
- Heat the ghee in a large heavy skillet over moderate heat and sauté the onion until golden. This will take approximately 10 minutes.
- Add garlic, and sauté until fragrant, about 1 or 2 minutes.
- Add all of the seasonings and toast well; the ghee will glisten on top.
- Stir in beef and tomatoes and cook, breaking up the beef, until the beef is browned and the liquid has evaporated, leaving only the ghee.
- Add the potatoes and cook, stirring, for 2 minutes.
- Add the water, reduce the heat, and simmer covered until the potatoes are tender, 15 to 20 minutes. Increase the heat, remove the cover, and cook until all the water has evaporated.
- Add the peas and stir well.
- Gently stir in the chopped cilantro, taste for addition of salt and pepper, and serve with naan, rice, or other hearty bread.
Serves 4 to 6.
Fireworks compliments of WordPress 🙂 :
- 2 cloves garlic, chopped roughly
- 1 19 oz can of chickpeas, drained and liquid reserved
- 2 Tbsp tahini
- juice of one lemon (about 1/4 cup)
- pinch of cayenne pepper
- 1/2 tsp basil
- 1/2 tsp cumin
- a few twists of black pepper
- salt, about 1/2 tsp or to taste
In a blender or food processor, puree with some of the reserved liquid (or water), until creamy. To serve, sprinkle with olive oil, or make a well in the centre to hold a puddle of olive oil.
- Whole-wheat flour, or soft corn tortillas
- Shredded cheese of choice
- Oil to coat frying pan
- Red or green pepper, small dice
- Sliced green onions
- Red or sweet white onion, small dice
- Tomatoes, chopped
- Jalapeno pepper, finely diced
- Chopped cilantro
1. In a frying pan, pour enough oil to coat bottom; set heat to medium-high
2. When oil is hot, place a tortilla on it. Sprinkle one half with cheese, and fillings of choice.
3. Fold the tortilla in half to make a half-moon shape.
4. Brown the quesadilla on one side, and then carefully flip to brown other side. The cheese should melt nicely during this time.
5. Cut into wedges.
6. Serve with sour cream, salsa.
- ½ lb low salt bacon (in a box “pre-cooked” and vacu-packed)
- 1 medium onion, chopped finely
- 2 cloves garlic, minced
- 2 jalapeno peppers, minced (optional)
- 1 – 1 ½ tsp ground cumin
- 1 tsp ground coriander seeds
- Small tomato, chopped (optional)
- 1 tin black beans, drained (rinsed, if desired)
- Water for consistency
- Salt and pepper
In a large frying pan, cook bacon over medium heat until the fat renders. Add onions, garlic, and jalapenos and sauté, preferably until golden, or at least until softened. Add tomatoes and cook until “loose” and softened. Stir in cumin, coriander and toast for a minute or two.
Pour in black beans, stir with mixture in pan, then mash with a potato masher. Add water until it is a little wetter and looser than you like it. Cook, stirring occasionally, until bean mixture has thickened to the consistency you prefer. Add salt and pepper to taste.
Use as burrito filling, as a dip for tortilla chips, etc.
- 1 tsp lime zest
- 6 tbsp lime juice
- 1 tsp cumin
- 1 jalapeno, seeded and finely diced
- 1/4 cup vegetable oil
- Sea salt
- 1 – 19 oz. (540 ml) tin black beans, rinsed very well and drained
- 1 – 19 oz. (540 ml) tin mixed beans (pintos, chickpeas, etc) rinsed and drained
- 1 cup of fresh corn, blanched (or frozen corn, thawed)
- 1/2 small red or sweet white onion diced
- 1 small sweet red pepper, seeded and diced
- 1/4 cup finely chopped cilantro
1. Make the dressing by combining the lime zest, juice, cumin, jalapeno and vegetable oil. Whisk to combine. Season with salt, to taste. Set aside
2. Combine all the salad ingredients in a bowl. Add the dressing and toss.
3. Season with additional salt if needed and serve.
- 1 cup real mayonnaise (we like Hellman’s or Hellman’s reduced fat)
- 1/2 cup sour cream (we like Western Creamery’s because it doesn’t have added “stuff”)
- 1/4 cup finely chopped fresh parsley (don’t use dried)
- 1 or 2 tablespoons freshly squeezed lemon juice (don’t use the bottled kind)
- 1 teaspoon minced garlic
- 6 dashes Worcestershire sauce
- salt and freshly ground black pepper, to taste
- pinch of ground red pepper (the kind we use for Indian cooking)
In a medium-sized bowl, whisk these ingredients until well blended. Then crumble in:
- a big chunk of blue cheese (our favourite for this in Canada is Danish blue, because of its creaminess)
With the back of a spoon, or a fork, mash the cheese until it is the consistency that you like it to be in your dressing. Stir well to combine, and taste for seasonings. Can be used as a very thick dressing, or as a dip .
(yes 😉 )
- Large fresh egg(s)
- Fresh water
Gently place the eggs into the bottom of a pot into which they will fit comfortably. Slowly fill the pot with fresh room temperature water until it reaches about 1″ above the tops of the eggs (if the eggs float, they are not fresh).
Place the pot, lid off, onto the stove top, and turn the burner onto high setting. Bring water to a rolling boil, then turn the burner off. Place the pot’s lid on.
Let the eggs stand in the pot full of hot water for exactly 14 minutes.
Carefully pour the hot water out, and run the eggs under cold water until they are room temperature, or cool to touch. Peel, and use as desired.
I have an irrational fear of making pie crust, in spite of many lessons from my mother (pie crust maker Extraordinaire) and from my dear patient friend Leslie. We have been using the America’s Test Kitchen recipe for pastry, and it really is easier to make, and tastes delicious!
- 1 (8” or 9”) premade pie shell in foil pan (or from scratch)
- 4 large eggs
- 1/2 cup heavy cream OR milk
- Salt and pepper, to taste
- Herbs of choice, if desired
- 1 cup or so of grated cheese of any kind (or cr blue some soft goat cheese — our favourite)
- Filling ingredients of choice, totalling approximately 1 cup: sautéed onions, sautéed mushrooms, sautéed leeks, sautéed zucchini, chopped scallions, sautéed or steamed broccoli, sautéed bacon, finely chopped ham, tinned or marinated artichoke hearts, steamed asparagus, chopped baby spinach; use your imagination and personal preferences.
Preheat oven to 400F, and remove pie shell from freezer to thaw in its foil pan for approximately 15 minutes. Prick the shell generously, line it with foil or parchment paper, and put in some pie weights or dried beans. Bake for about 11 minutes.
Place warm pie crust — in its foil pan — on top of a cookie sheet. Cover the bottom of the pie shell with your chosen ingredients. Top with cheese. Set aside. Reduce oven heat to 350F.
Crack eggs into a medium sized bowl and lightly whisk. Add cream, salt, and a few grinds of pepper. If you like, add some thyme, tarragon, basil, or oregano – or any other herb you like — if they go well with your ingredients. Whisk very well. Pour gently into the pie shell.
Place quiche, on cookie sheet, into the preheated 350F oven for 35 – 40 minutes or until egg mixture has set. It should be slightly browned, and a knife inserted into the egg mixture, about 1″ from the edge should come out clean.
Of course, this filling tastes even better when baked inside a home made pie crust 🙂
* Our most recent favourite is to use approximately 3/4 of a small log of herbed soft goat cheese, layered with 10 or so steamed asparagus spears and half a dozen or so crisply fried bacon rashers (or shaved ham). We leave out the bacon if we want a vegetarian version, and it is just as delicious. Butter-sauteed mushrooms & zucchini are also excellent with the goat cheese.