Tag Archives: Supper

Black Bean and Corn Patties

This is a recipe from Food52.  Smoked paprika is a must, as is a food processor.  We serve on top of mixed greens dressed with lemon juice and olive oil, and top the patty with N’s Killer Guacamole, salsa, sour cream, and thinly sliced red onions (we don’t think it would taste good on a bun).

Serves 4 to 6

  • 1 small yellow onion, chopped 
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 3 cupscooked black beans, DIVIDED (or approximately 1 1/2 cans, rinsed and drained) 
  • 1 1/2 teaspoons cumin powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt
  • Black pepper to taste
  • red pepper flakes, to taste
  • 2/3  quick oats, plus extra as needed
  • 3/4 cups fresh corn cut from cobs
  1. Sauté onion and garlic in the olive oil for eight to ten minutes, or until golden, soft, and fragrant.
  2. Add the cumin, paprika, chili powder, sea salt, and peppers to taste. Stir in the sauté pan till spices toast lightly.
  3. Add 2 cups of the beans and stir to coat with the spices and onions.  Turn off heat.
  4. Add the oats to the bowl of a food processor and pulse them a few times. Add the onion, garlic, and bean mixture. Process everything together, until it’s well combined but still has texture.
  5. Transfer mixture to a mixing bowl. Add the last cup of black beans and the corn, and mix well with your hands. Check for seasoning and season to taste. If the mixture is too mushy to form into patties, add a little more oats or bread crumbs.
  6. Shape mixture into six patties. Pan fry them in olive oil until golden on each side, and heated through.
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Aarti Sequeira’s Keema

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
  1. In a large skillet, heat the oil and add onions; cook until golden (do not rush this step)
  2. Add the garlic and ginger, and sauté for another minute.  Stir in the spices, and cook for 1 minute.
  3. Add the beef, breaking up lumps with a spoon, and sauté until the meat is no longer pink.
  4. Add the tomatoes, 1 cup of water, and season with salt and pepper.  Simmer, partially covered, about 10 minutes.
  5. Add the peas, and cook another 5 minutes, partially covered.
  6. Stir in the vinegar and chopped cilantro.
  7. Serve with warm chapatis, or over rice.

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Moroccan-style Vegetable Pie with Chickpea Crust

This recipe is from CBC’s “Best Recipes Ever

 

  • 2 tbsp vegetable oil
  • 1 onion, diced
  • 1 carrot, diced
  • 1 clove garlic, minced
  • 1/4 tsp cinnamon
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1 sweet yellow pepper or red pepper, diced
  • 1 zucchini, diced
  • 3 cups small cauliflower florets
  • 1 cup (250 mL) rinsed drained canned chickpeas
  • 1 cup (250 mL) tomato pasta sauce
  • 1 tbsp lemon juice
  • 1 cup frozen peas
  • 2 tbsp fresh coriander or parsley, chopped
  • 2 tbsp almond butter or peanut butter

In large saucepan, heat oil over medium heat; fry onion, carrot, garlic, cinnamon, ground coriander, cumin, salt, pepper and cayenne, stirring often, until softened, about 5 minutes.

Add yellow pepper, zucchini, cauliflower and chickpeas; fry, stirring often, until pepper is softened, 8 minutes.

Add pasta sauce and lemon juice; cover and simmer over low heat until vegetables are tender, 20 minutes. Stir in peas, fresh coriander and almond butter; let cool. (Make-ahead: refrigerate in airtight container for up to 24 hours; to continue, let stand at room temperature for 20 minutes.)

Chickpea Crust*:

  • 1 cup (250 mL) rinsed drained canned chickpeas
  • 1/3 cup cold butter, cubed
  • 1 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1-1/2 cups all-purpose flour
  • 1 tbsp milk

Meanwhile, in food processor, pulse together chickpeas, butter, 3 tbsp (50 mL) cold water, salt, cumin and turmeric until crumbly. Add flour; pulse until combined.*

Turn out onto floured surface; knead until smooth, about 2 minutes. Cut in half; roll out each to 10-inch (25 cm) circle. Line 9-inch (23 cm) pie plate with 1 of the circles; spoon in vegetable mixture. Lightly brush pastry edge with some of the milk. Top with remaining pastry; trim edge. Using tines of fork, press edges together to seal and crimp. Brush top with remaining milk; slash steam vents.

Bake in bottom third of 400°F (200°C) oven until golden brown, about 40 minutes. Let stand for 5 minutes before cutting.

*Note:  I had to add about 2T more butter, and 3T more cold water to make the dough hold together enough to knead it.

Servings: 6

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

Cauliflower and Chickpea Coconut Curry

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
  • 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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Stir Fried Vegetables

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:

Vegetables

  • 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

Sauce

  • 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

Aromatics

  • 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
  1. 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.
  2. Make the sauce:  In a small bowl, combine the sherry, broth, and soy sauce.
  3. 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!
  4. Pull the wok off of the heat and add the oilSwirl it around until it coats the sides and bottom.  If the wok smokes wildly the moment you add the oil, it is too hot.
  5. 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.
  6. Add the vegetables:  Push the garlic and chilies up the sides of the wok and add the vegetables
  7. Season the vegetables:  Sprinkle the salt and pepper over the top. 
  8. Set a timer for 2 minutes.
  9. Stir-fry the vegetables for 1 minute, or until the vegetables begin to wilt.
  10. 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.
  11. Cover and cook for 15 seconds.
  12. Uncover and stir-fry for another 30 to 60 seconds, or until the vegetables are crisp-tender and brightly coloured.

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Pierogis, Perogies, Etc

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
  1. In a large bowl, miss all of the ingredients and knead into a soft, pliable dough.
  2. Cut in half and let rest, covered, for 10 minutes.
  3. Roll out each half into a thin circle ( about 1/8”).
  4. Using a drinking glass or biscuit cutter, cut the dough into round circles.
  5. 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.
  6. Press and seal into a half moon.  If desired, rub a bit of water around the edges to ensure a tight seal.
  7. Cook for 10 minutes in boiling salted water, until they float to the top.  Drain.
  8. 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.

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Tomatoey Chicken Curry

  • 2 ½ tsp garam masala
  • 1 ½ tsp ground cumin
  • 1 ½ tsp ground coriander
  • 1 tsp ground turmeric
  • ½ tsp ground cinnamon
  • ½ tsp mustard seeds
  • ½ tsp ground fennel seeds
  • pinch red ground Indian chilies
    • 3 tbsp ghee
    • 2 medium onions, minced
    • salt
    • 6 garlic cloves, minced (appx 2 tbsp)
    • 1 tbsp minced or grated fresh ginger
    • 1 jalapeño chile, seeds and ribs removed (include seeds if you want it hotter), minced
    • 1 tbsp tomato paste
    • 2 ¼ pounds boneless, skinless chicken
    • 1 cup water
    • 2 plum tomatoes, cored, seeded, and chopped finely (about 1 cup)
    • ½ cup frozen peas, thawed
    • ½ cup coconut milk or whole milk plain yogurt
    • ¼ cup fresh cilantro leaves, minced
    • 2 tbsp unsalted butter
    • ground black pepper
  1. Combine the spices and set aside.  Heat the ghee in a large Dutch oven over medium heat until shimmering.  Add the spices and sauté until fragrant, about 10 seconds.
  2. Stir in the onions and 1 tsp salt, and cook, stirring constantly until the onion is softened and lightly browned, 10 to 12 minutes.
  3. Stir in the garlic, ginger, jalapeno, and tomato paste and cook until fragrant, about 30 seconds.
  4. Stir in the chicken to coat with the spices and cook, stirring often, until it is just opaque, about four minutes.
  5. Stir in the water and bring to a boil.  Cover, reduce to a simmer, and cook until no longer pink.
  6. Transfer the chicken to a plate and shred into bite-sized pieces using two forks.
  7. Stir the tomatoes, peas, coconut milk or yogurt, cilantro, and butter into the sauce until combined, then stir in the shredded chicken.
  8. Return the curry to medium heat and cook, until the butter is melted and the sauce is hot, 1 to 2 minutes.  Season with salt and pepper.

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