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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
- 1 Tbsp Lahlah’s curry powder
- 2 tsp coriander (ground)
- 1 tsp cumin (ground)
- 1 tsp turmeric
- 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
- 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
- 1 cup buttermilk
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice
- 1/8 teaspoon paprika
- 1/4 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 Tbsp chopped fresh parsley
- 1 teaspoon chopped fresh chives
- 1/4 teaspoon of dry dill (or a teaspoon chopped fresh)
In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.
Keeps for a week, covered in the fridge.
This delicious recipe is via Elise Bauer of Simply Recipes.
- 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.
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.
- 1 ¼ to 1 ⅜ cups water
- 2 tablespoons oil
- 2 tablespoons liquid honey
- ¾ teaspoon salt
- 1 cup white bread flour
- 1 ½ cups whole wheat bread flour
- 3 tablespoons vital wheat gluten
- ¼ cup old-fashioned oats (not instant)
- ¼ cup wheat bran
- ¼ cup bulgur
- ¼ cup sunflower seeds
- 2 teaspoons active dry yeast
- (a big handful of dried cranberries)
- (extra sunflower or pumpkin seeds for the topping)
Add all ingredients to the bread machine, except for the cranberries and the extra seeds. Set the machine on the dough setting and start.
At the end of the first kneading, add the dried cranberries.
When dough is ready, remove from pan and knead a few times on a floured surface. Shape into a long, narrow roll, and place on a buttered (and sprinkled with cornmeal if you like) baking sheet. Cover with plastic wrap or damp dish towel, and put in a warm place to rise again until doubled in bulk,about 25 minutes or so. Poke the risen bread with a finger: if the indent stays, the bread is ready to bake, if it bounces back out, give it another few minutes to rise.
Preheat the oven to 425F, and place a pan of water onto the bottom of the oven if you like crisp crust.
Brush the top of the bread with a wash (milk, water, beaten egg, butter), and gently put the seeds onto the loaf. You can make a few shallow slashes with a very sharp knife, or a few snips with sharp kitchen scissors.
Bake for approximately 25 minutes. Loaf is done when it reaches 200F inside.
Vegetable Stir-fry sauce:
- ⅓ cup chicken broth
- 1 tablespoon soy sauce
- ½ teaspoon freshly ground black pepper
- 1 tablespoon cornstarch
Mix well, set aside, pour into the pan over your hot stir-fried vegetables*. Toss gently and cook for 1 to 2 minutes.
Use any vegetables that you like; this is simply suggestion.
- 1 slice fresh ginger (not cut up)
- ½ cup snow peas
- 1 cup broccoli florets
- 1 cup cauliflower florets
- ½ cup sliced mushrooms
- 1 small white onion, cut into eighths
- 1 carrot, peeled and cut into matchsticks
- 1 celery rib, finely chopped
- 1 big handful of beansprouts
In a medium-sized pot, bring salted water to a boil. Add snow peas and cook for 5 seconds. Remove from water and run under very cold water, and drain. Add the broccoli and cauliflower to the boiling water, and cook for 2 or three minutes until bright green. Drain and rinse under cold water.
Heat oil in wok until just smoking over medium heat. Add the ginger slice and cook until brown, 1 to 2 minutes. Remove and discard ginger. Add all of the prepared vegetables except for the bean sprouts and stir-fry until tender, about 5 minutes.
Throw in the bean sprouts. Pour sauce over and toss to mix. Cook until sauce thickens and naps vegetables, about 1 or 2 minutes.
These will keep for about two weeks when refrigerated. I do not “can” these. They are not as high in salt as prepared pickles. They are very crunchy!
- 1 teaspoon yellow mustard seeds
- 1 teaspoon fennel seeds
- 2 1/4 cups water
- 1 3/4 cup white vinegar
- 1/4 cup granulated white sugar
- 5 garlic cloves, smashed and peeled
- 1 tablespoon salt
- approximately 3/4 to 1 pint small “Kirby” cucumbers (the small, very rough/bumpy ones, meant for pickling), quartered lenghtwise
- 1 cup chopped FRESH dill
Toast the mustard and fennel seeds in a large saucepan over medium heat until fragrant, about 2 minutes. Stir in the water, vinegar, sugar, garlic and salt, and simmer for 10 minutes.
Combine the hot brine, cucumbers, ad dill in a large bowl and let cool to room temperature, about 1 hour.
Cover tightly with plastic wrap and refrigerate until chilled and flavourful, about 10 hours. These can be refrigerated in their liquid, in an airtight container for up to two weeks.
Drain well before serving.
We’ve been on a years-long quest for a stir fried veggie recipe that duplicates takeout, and have recently found it via Grace Young, author of Stir-Frying to the Sky’s Edge, and posted at the Kitchn. Wonderful photos and tips are included with the recipe, as well as wok care etc. This is the adaptation for our own kitchen:
- 4 cups of chopped firm vegetables, OR 8 to 12 cups of leafy greens — such as baby bok choy cut into lengthwise halves, or other greens cut into 1” wide pieces
- 2 Tablespoons dry sherry or rice wine
- 1 Tablespoon chicken broth (we use organic vegetarian cubes to mix up with water for this small amount)
- 2 Tablespoons soy sauce
- 3 medium cloves garlic, smashed with the side of a knife
- 1 teaspoon minced jalapeno chilies, with seeds (optional)
- 1 Tablespoons oil
- ½ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Cut up the ingredients: it is extremely important that all of the ingredients are cut as directed! Each piece must be of uniform size. Cut the vegetables and set them aside in a bowl. Prepare the aromatics as directed and set them aside as well.
- Make the sauce: In a small bowl, combine the sherry, broth, and soy sauce.
- Heat the wok: Turn on a stove burner to high. Set a 14” wok over the burner. The wok is hot enough when droplets of water dropped into it evaporate within 1 to 2 seconds of contact. Do not overheat the wok!
- Pull the wok off of the heat and add the oil: Swirl it around until it coats the sides and bottom. If the wok smokes wildly the moment you add the oil, it is too hot.
- Add the aromatics to the wok: Put the wok back on the heat. Add the garlic and chilies, and stir them for 10 seconds, until fragrant.
- Add the vegetables: Push the garlic and chilies up the sides of the wok and add the vegetables
- Season the vegetables: Sprinkle the salt and pepper over the top.
- Set a timer for 2 minutes.
- Stir-fry the vegetables for 1 minute, or until the vegetables begin to wilt.
- Add the sauce: Pour the sauce mixture around and down the sides of the pan instead of directly into the centre. Stir-fry and toss to coat the vegetables.
- Cover and cook for 15 seconds.
- Uncover and stir-fry for another 30 to 60 seconds, or until the vegetables are crisp-tender and brightly coloured.
This is from America’s Test Kitchen, and is very good.
- 1 ¼ lbs ground turkey
- ½ cup whole-milk ricotta cheese
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- (I tablespoon canola oil, if cooking in frying pan)
Combine the ground turkey, cheese, salt, pepper, Worcestershire sauce, and mustard in a medium bowl until blended. Divide the meat into 4 portions. Lightly toss one portion from hand to hand to form a ball, then lightly flatten the ball with your fingertips into a 1” thick patty. Repeat with the remaining portions.
Grill the burgers over medium fire until dark spotty brown on the bottom, about 7 to9 minutes. Turn them over, and continue to grill for 7 to 9 minutes longer. The centre needs to be completely opaque.
Heat the oil in a large heavy skillet over medium heat until very hot. Swirl the oil to coat the bottom. Add the burgers and cook over medium heat without moving them until the bottom of each is dark brown and crusted, 3 to 4 minutes. Turn the burgers over; continue to cook for 3 to 4 minutes longer. Reduce the heat to low, and cover, with the lid slightly ajar to allow steam to escape, and continue to cook for 8 to 10 minutes longer, flipping once if necessary to promote deep browning, or until the centre is completely opaque.
Serve on crusty buns with lettuce, tomato slices, red onion slices and mayo.
True comfort food for me — my great Aunt Rose made the very best “cheese pillows” ever, and my Grandmother’s and Mom’s were fantastic. The “Kleckner Girls” made two varieties: one with dry curd cottage cheese, and another with basically mashed potatoes with lots of sharp cheddar mixed into the mashed potatoes while they were hot. A fiddle to make, but worth the effort. This is the recipe for the dough, and the filling. Makes approximately 75 perogies.
- 2 cups sour cream
- 4 ½ cups all purpose flour
- 2 tablespoons melted butter
- 2 eggs plus 1 egg yolk
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- In a large bowl, miss all of the ingredients and knead into a soft, pliable dough.
- Cut in half and let rest, covered, for 10 minutes.
- Roll out each half into a thin circle ( about 1/8”).
- Using a drinking glass or biscuit cutter, cut the dough into round circles.
- Fill them with desired filling (we like a potato/sharp cheese filling*). Place less than a tablespoon of filling in the centre of each circle, and fold in half.
- Press and seal into a half moon. If desired, rub a bit of water around the edges to ensure a tight seal.
- Cook for 10 minutes in boiling salted water, until they float to the top. Drain.
- Pan fry in butter, and serve with caramelized onions, fried crumbled bacon, and sour cream.
*For potato and cheese filling, boil approximately 1 ½ pounds of peeled potatoes. Drain and mash well with a little butter and milk. Add grated sharp cheddar, to taste (lots is good — a ratio of 1:1 is my favourite). Taste, and season with salt and pepper. Sometimes some caramelized minced onions can be added for a change.
This is basically how this recipe appears in “The All New All Purpose Joy of Cooking”. It is absolutely delicious! Make sure that you use all of the specified ingredients, as the taste blend is wonderful. It’s a good idea to have a read through and get things prepared in advance of beginning to cook.
Heat in a large skillet or dutch oven over medium heat until sizzling:
- ¼ cup vegetable oil
- 2 teaspoons crushed cumin seeds
- 1 tbsp minced peeled fresh ginger
- 1 tbsp minced garlic.
Cook, stirring, over low heat for 1 minute; do not brown. Stir in:
- 2 tsp curry powder
Cook for 1 minute. Stir in:
- 1 ¾ cups cooked chickpeas, rinsed and drained if using canned
- 1 cup of ½ inch cubes peeled sweet potatoes
- 1 cup of ½ inch cubes peeled potatoes
- 2 cups cauliflower florets
- 1 cup 1 inch pieces green beans (or use frozen)
- 1 cup chicken stock, or vegetarian chicken cube with water to make 1 cup
- ½ to 1 tsp salt
- ground black pepper, to taste
Cover and cook over medium heat until the vegetables are tender, about 10 minutes. Stir together in a separate small bowl:
- 1 cup plain yogurt (we use Greek)
- 2 tbsp all-purpose flour
Add to the vegetables along with:
- 1 tbsp finely chopped fresh jalapeno peppers (or more, to taste)
Cook, stirring, over low heat until heated through; do not boil. In a small separate skillet over medium heat, toast:
- 2 tbsp shredded, unsweetened dried coconut
Sprinkle over the vegetables. Top with:
- ¼ cup chopped roasted unsalted peanuts
Serve with rice and/or naan.
This is adapted from a recipe at “Skinnytaste.com”, which I highly recommend! Reminds us of New York Fries’ “The Works”
- 2 medium potatoes, yukon gold or russet, washed and dried (peel if desired)
- 2 tsp olive oil
- 1 tsp smoked paprika
- 1/4 tsp chili powder
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp cumin
- coarse salt and fresh cracked pepper
- 1 slice center cut bacon, cooked & finely chopped
- 1/3 cup sharp shredded cheddar cheese
- 2 tbsp diced scallions
- 1 tbsp sliced pickled Jalapeno (jarred on canned)
- Preheat the oven to 400°. Lightly coat a large cookie sheet with olive oil.
- Cut each potato lengthwise into 1/4 inch thin slices; then cut each slice into 1/4 inch fries.
- In a large bowl, combine cut potatoes and oil; toss well.
- Add seasoning (paprika to salt and pepper). Toss to coat.
- Place potatoes in a single layer on a lightly greased large baking sheet.
- Bake uncovered for about 25 minutes or until tender, turning once half way through.
- Remove from oven, place fries into two small oven safe dishes (or one large dish for sharing), top with cheddar cheese, sliced jalapenos, scallions and bacon bits and return to oven for about 2 minutes, or until the cheese melts.
- Serve with sour cream.
I do love my whole-wheat-nutrition-packed recipe for banana bread, but sometimes I just crave my Mom’s!
- 1 ¾ cup all purpose flour
- 1 ¾ teaspoons double-acting baking powder
- ¾ teaspoons salt
- ½ teaspoon baking soda
- 1/3 cup room temperature butter
- ½ cup packed brown sugar
- 2 eggs, well beaten
- ½ cup pecans or walnuts, chopped roughly
- 1 teaspoon grated orange rind
- 1 cup bananas, mashed
- Mix dry ingredients together with whisk.
- In a separate bowl, cream butter; add sugar gradually until light and fluffy. Add eggs and beat well. Stir in nuts and rind.
- Add flour alternately with the mashed bananas. Do not over mix.
- Bake in a greased 8”x4”x3” loaf pan, at 350F for 55 minutes, or until done (toothpick inserted into middle comes out clean).
- Store for at least 6 hours before cutting/serving, preferably overnight.
Will wonders never cease? We’ve found another ground beef recipe that is really good! The flavours and textures are so delicious, that I don’t even really notice the ground beef. Adapted from “Canadian Living”. Serves 4 people.
- 1 four-inch piece cucumber, cut in half lengthwise, then very thinly sliced crosswise
- 1 sweet red pepper, cut into matchstick-sized pieces
- 1 carrot, shredded
- 2 green onions, thinly sliced
- 8 Boston lettuce leaves or leaf lettuce, washed and dried (we use a whole head)
- 4 lime wedges
- about 1 cup of dried parboiled rice, sushi rice, jasmine rice — or any sticky rice — cooked according to package directions, and placed in a serving dish
- 1 lb lean ground beef
- 3 cloves garlic, minced
- 1 tsp minced gingerroot
- 1 tsp Chinese five-spice powder
- ¼ cup hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp Asian chili sauce or hot pepper sauce
- Arrange vegetables, lettuce and lime wedges on serving platter, or place in small bowls.
- In large nonstick skillet, sauté beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off any fat.
- Add garlic, ginger and five-spice powder; cook over medium heat, stirring, until aromatic, about 2 minutes.
- Add hoisin sauce, soy sauce and chili sauce; cook, stirring, until hot, about 4 minutes. Transfer to bowl.
- Let each person spoon beef mixture into each lettuce leaf. Top with some cooked rice, cucumber, red pepper, carrot and green onions. Squeeze some lime onto the filling. Wrap lettuce around filling.
I grew up eating Bonnie’s pork pie; my mom also makes this recipe, and now we have started! This recipe makes one absolutely gigantic meat pie, or two normal-sized pies. If you want two pies, just make sure you have enough pie dough to line two pie plates.
- Pie crust for 10” covered pie (roll out 2 rounds)
- 3 lbs lean ground pork
- 2 small onions, minced
- ¾ cup boiling water
- 2 cloves garlic, minced
- 2 ½ tsp salt
- ½ tsp celery salt
- ½ tsp freshly ground black pepper
- ½ tsp sage
- 2 pinches ground cloves
- 4 to 5 medium potatoes, peeled and chopped roughly
- Cook pork over low heat with a little water, and drain off excess fat with a spoon.
- Add all the rest of the ingredients, stirring constantly until the meat loses its pink colour, and liquid has reduced by half.
- Cover and cook 45 minutes longer.
- Meanwhile, boil potatoes until tender, drain, and then mash them.
- Mix the potatoes into the cooked meat mixture, and cool.
- Preheat oven to 450F
- Lay one of the piecrust rounds into a 10” pie plate.
- Fill the pie so that the mixture forms a high mound.
- Cover with remaining pie dough round, seal, and cut some venting holes.
- Bake at 450F for 10 minutes.
- Reduce heat to 350F, and continue baking for 30 to 40 minutes, or until crust is golden and baked through.
- 2 cups sugar
- ½ cup milk
- ¼ cup butter
- 1 cup peanut butter
- Very generous pinch of salt
- 1 tsp vanilla extract
Pre-measure all ingredients, and have them ready and waiting!
- Combine sugar, milk, and butter in a heavy pot, and bring to a full rolling boil.
- Boil for 1 minute only.
- Remove from heat, and then stir in peanut butter, salt, and vanilla.
- Smooth into a buttered 8”x8” pan, and cool, and cut.
Note: You can melt some chocolate chips with a little butter, and smooth this over the set peanut butter layer. Cool and cut.
- 1 ½ cups less 1 Tbsp of warm water
- 2 Tbsp milk powder
- 2 Tbsp butter
- 2 Tbsp molasses
- 1 Tbsp honey
- 1 ½ tsp salt
- 1 cup whole wheat flour
- 2 cups white flour
- ¾ cup quick oats
- 2 Tbsp poppy seeds
- 2 Tbsp flax seeds (we like milled)
- 2 Tbsp 12 Grain Cereal
- 1 ½ tsp bread machine yeast
Add ingredients to the machine in order listed. Use 1 ½ lb whole wheat setting if using machine for entire process. Select “Dough” to shape it by hand and bake it in your oven.
This recipe is good as a freeform loaf or buns, or makes one large bread-pan loaf. Here’s how:
For the dough cycle (my preferred method):
- When dough is finished, remove it from the pan onto a floured surface (about 1 to 2 Tbsp of flour).
- For freeform loaves, shape the dough into a smooth ball by pulling it down the sides and pinching underneath. Let it relax for a couple of minutes, then shape it into 1 or 2 rounds or 1 or 2 oblongs, and place on a lightly greased or parchment-lined baking sheet.
- Cover with a damp tea towel, and let rise in a warm, draft-free place until almost doubled in bulk.
- Bake at 400F for about 30 minutes, until it sounds hollow when you tap on the bottom.
Lightly sweetened, and very dense.
- 1 cup chopped apricots
- 1 cup boiling water
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 2 Tbsp butter
- ½ cup granulated sugar
- 1 egg
- 1 tsp almond or vanilla extract
- ½ cup chopped almonds (I like to use 3/4 cup slivered almonds)
- Soak apricots in the boiling water for 10 minutes, set aside, and cool.
- In a large bowl, whisk together the flour and the baking powder.
- In a separate bowl, beat together the sugar and butter until fluffy.
- Into the sugar-butter mixture, add the egg, and the almond extract. Beat well.
- Stir in the apricots and the water they’ve been soaking in. Stir well to combine.
- Pour the wet ingredients into the flour mixture, adding almonds at the same time, and stir gently. Do not over mix!
- Smooth into a greased loaf pan, and bake for about 50 minutes at 350F.
NOTE: this batter is extremely thick and does not “pour”, so don’t be alarmed when you are mixing it!
- 2 tablespoons sugar
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 8 whole cloves
- 1 clove garlic, peeled and chopped
- 1/3 cup cider vinegar
- 1/4 cup water
- 2 cups cooked, sliced fresh beets (roast or boil them, then remove skins)
- 1 small sweet red onion, sliced and separated into rings
- Layer beets and onion rings into a lidded container (the large Ziplock screw-top containers work well); you could also just toss everything into a bowl.
- In saucepan, combine the sugar, mustard, salt, cloves, garlic, vinegar and water; bring to a boil and pour over the beets and onion rings.
- Cover and refrigerate at least 1 day.
- Every once in a while, when you think of it, give the container a little toss so that the marinade ingredients move around amongst the vegetables.