Curried Chickpea and Mango Salad Wraps

I love the free magazine that you can pick up in the natural foods section of Loblaws called "Sage".  It always has interesting articles and recipes that inspire me!  This recipe came from January's edition and it is fantastic - quick to assemble, tasty and a great source of protein!!!

CURRIED CHICKPEA AND MANGO SALAD WRAPS

Ingredients:

2 tbsp plain yogurt (I used goat yogurt)

1 tbsp mayonnaise

1 tbsp rice vinegar

Juice from 1 lime

1 tsp honey

2 1/2 tsp yellow curry powder

Pinch of cayenne pepper

Pinch of salt

1/3 cup diced red onion

2 green onions, green and white parts sliced

1 cup diced mango

1-15oz can of chickpeas, drained and rinsed

4 soft tortilla shells

1 cup baby spinach, washed and dried

• In a medium sized mixing bowl, combine: yogurt, mayonnaise, rice vinegar, lime juice, honey, curry powder, cayenne, and salt.
• Add red onions, green onion, mango and chickpeas; stir to combine.
• Split mixture among 4 tortillas and top each with spinach.  Fold in sides and roll up tightly; cut each in half and serve.
• ENJOY!

*If you are planning to pack this for lunch, simply keep the chickpeas in a container with the baby spinach and take along a tortilla separately.  Assemble right before eating to avoid a soggy tortilla!!

**If you don't have chickpeas, this recipe works just as well with diced cooked chicken or firm tofu.

Butternut Squash and Chickpea Curry

I needed something that would be quick and easy, include ingredients that I had on hand, and would make enough for a couple of dinners...Jamie Oliver to the rescue!  This recipe popped up on my Twitter feed and it completely fit the bill.  My only complaint is that it isn't hot enough for me, but my kids enjoyed it (and I just added more chili to mine!)  For someone who doesn't love leftovers; I ate this all week and enjoyed it more and more as the flavours deepened!!

BUTTERNUT SQUASH & CHICKPEA CURRY
Ingredients:

1 butternut squash, peeled, seeded and diced into 1" chunks

1 tbsp freshly grated ginger

1 large onion, diced

4 cloves of garlic, minced

1 fresh red Thai chili sliced

1 bunch of fresh cilantro, leaves removed and stems finely diced

1 tbsp coconut oil

1 tsp mustard seeds

1 tbsp curry powder

1 tsp turmeric

1 large can of diced tomatoes

2- 400g cans of coconut milk

2-400g cans of chickpeas, drained and rinsed

• Melt coconut oil over medium high heat in a large skillet.  Add ginger, garlic, red chili and onion.  Stir frequently until golden brown.  Add mustard seeds, curry, and cilantro stems.  Saute until crispy.
• Add the turmeric, can of tomatoes with juice, and coconut milk.  Bring to a boil and add squash and chickpeas.  Reduce heat to medium and simmer until tender and sauce has thickened (approximately 25 to 30 mins).
• Serve over a bed of basmati rice.
• ENJOY!

Curried Chickpea Quinoa

Last night we had baked salmon in a soy and maple syrup glaze, as well as a leaf salad.  I needed a quick and nutritious side dish that would appeal to my kids as well as the adults.  Upon surfing www.allrecipes.com, I came upon this recipe which is excellent warm or cold!

CURRIED CHICKPEA QUINOA

Ingredients:

1 cup water

1 cup orange juice

1 cup quinoa, rinsed

1 medium red bell pepper, seeded and diced

1 medium red onion, diced

2 medium tomatoes, seeded and diced

1/2 cup of raisins

1 teaspoon of curry powder

Salt and black pepper to taste.

• In a large saucepan, bring the water and orange juice to a boil.  
• Add the rest of the ingredients, except the salt and pepper, and stir.   Bring back to the boil, reduce heat to medium low, cover and simmer for 15 minutes (or until the liquid is absorbed).
• Turn off the heat and leave the pot covered for another 5 minutes.  Remove the lid, fluff quinoa with a fork, season with salt and pepper, and serve
• ENJOY!

Curried Crab with Coconut and Chili

So good that Emeli wore it!

The boys digging in like savages!

 Greg and I were watching the "Food Network" and Chef Curtis Stone came on to discuss the best dish he has ever made.  It looked so yummy and easy that we decided to give it a go!  We even went so far as to cover our table with a big sheet of plywood and put kraft paper on top of that for the shells!  Then we invited our friends Mike and Emeli over and feasted!!!!  It is delicious and I think this sauce would be excellent with fish, shellfish, chicken, veggies or even beef!!!!  DO NOT skimp on toasting and grinding the whole spices ~ the flavour that is produced is what makes this dish!!!!

CURRIED CRAB WITH COCONUT & CHILI

Ingredients:

2 1/4 lbs live crab (we used blue crab)

1/4 cup whole coriander seeds

1 1/2 tbsp cumin seeds

1 tbsp whole black peppercorns

Sea salt, to taste

2/3 cup white wine vinegar

1/4 cup desiccated unsweetened coconut flakes

1 tbsp finely grated fresh ginger

5 garlic cloves

1 white onion, chopped

1 large green chile, chopped roughly

1 tbsp coconut oil (or olive)

1 medium ripe tomato, diced

10 fresh curry leaves (didn't have this so I used 2 tbsp hot curry powder)

2 tsp turmeric

1 tbsp chili powder

1 can of unsweetened coconut milk

• Place the crab in the freezer for 2 hours, or until it stops moving (this is really a humane way of killing them because they just go to sleep ~ especially if you are squeamish about killing them!  Otherwise buy frozen!!)  Remove the legs and crack them with a rolling pin.  Remove the top fo the shell and clean out the insides with your fingers.  Chop the crab and top shells in half.
• Heat a medium skillet over medium heat.  Add the coriander seeds, cumin seeds, and peppercorns.  Stir constantly until they become fragrant and toasted, approx 3 to 4 minutes.  Cool completely.
• To make the paste, grind the toasted seeds with a pinch of salt using a mortar and pestle or a spice grinder.  Transfer this dry mixture to a food processor and add the vinegar, coconut flakes, ginger, garlic, chile and onions.  Blend to form a paste.  
• Heat the oil in a large Dutch oven over low heat.  Add the paste and saute until fragrant and some of the juices evaporate, approx. 5 to 10 minutes.  Add the tomato, curry leaves, turmeric, chili powder, and a pinch of salt and cook until the tomato are tender and melting into the sauce, approx 5 mins.  Add the crab and 1/2 cup water, increase the heat to medium and bring to a boil.  Reduce the heat to low and simmer until the crab pieces are cooked through, approx 10 mins.  Mix in the coconut milk and simmer for 2 to 3 mins to allow flavours to blend.  DO NOT boil the coconut milk as it will split.
• Place the crab either directly on your kraft paper or on a big platter and dig in!!!

      

    

Rockin' Moroccan Stew

Years ago I discovered this stew recipe in my "Crazy Plates" cookbook and I had forgotten about it until we recently went to a friend's Moroccan-themed dinner party!  It is simple, nutritious, filling, delicious and low fat....what more could you want?!?!

ROCKIN' MOROCCAN STEW

Ingredients:

2 tsp olive oil

1 cup chopped onions

1/2 cup each of diced celery and chopped green bell pepper (I only had orange for the dish pictured!)

1 clove garlic, minced

3 cups vegetable broth

3 cups peeled, cubed sweet potatoes

1 can (19oz) diced tomatoes, drained

1 can (19 oz) drained and rinsed chickpeas

1 tbsp lemon juice

2 tsp grated fresh ginger

1 tsp each of ground cumin, curry powder, ground coriander, and chili powder

1/2 tsp salt

1/4 tsp black pepper

1/4 cup raisins (I didn't have any so I used dried cranberries)

2 tbsp each light peanut butter, and chopped fresh cilantro

• Heat olive oil in a large Dutch oven over medium high heat.  Add onions, celery, green pepper, and garlic.  Cook and stir until vegetables begin to soften (approx. 3 minutes)
• Add all remaining ingredients, except raisins, peanut butter and cilantro.  Bring to a boil.  Reduce heat to low and simmer, covered, for 20 minutes.
• Stir in raisins, peanut butter and cilantro.  Mix well.  Simmer for 5 more minutes.
• ENJOY!            

Garam Masala Drumsticks with Aloo Gobi

We all love Indian food, but to make it from scratch can be VERY time consuming.  When I found this simplified recipe in February's issue of "Inspiring Ideas for Everyday Living", I decided to give it a try.  I'm so glad that I did!  The result was a delicious Indian meal in a fraction of the time, with minimal clean up!

GARAM MASALA DRUMSTICKS WITH ALOO GOBI

Ingredients:

1/2 cup dried breadcrumbs (or cornflakes like I used)

4 tsp garam masala

1/4 tsp each ground coriander, garlic powder and onion powder

Pinch each cayenne pepper and salt

4 skinless, chicken drumsticks

1 cup medium shredded unsweetened coconut

1 egg, beaten

ALOO GOBI

1 1/4 tsp ground cumin

3/4 tsp each ground coriander, curry powder and turmeric

1/2 tsp garlic powder

1/4 tsp salt

Pinch cayenne pepper

2 tbsp oil (coconut or olive)

2 cups cauliflower florets

340g mini yellow-fleshed potatoes, scrubbed and halved

CURRY YOGURT SAUCE

1/2 cup Balkan-style plain yogurt (or goat yogurt like I used)

2 tsp lemon juice

1/2 tsp liquid honey

• GARAM MASALA DRUMSTICKS:  In a resealable freezer bag, combine bread crumbs, garam masala, coriander, garlic powder, onion powder, cayenne pepper, salt and coconut.  
• Dip chicken into beaten egg and add chicken drumsticks to the bag and shake to coat each drumstick thoroughly.  Remove to a plate.
• ALOO GOBI:  In a small bowl, stir together cumin, coriander, curry powder, turmeric, garlic powder, salt and cayenne pepper.  Remove 1 tsp and set aside.  Stir oil into remaining spice mixture.
• Place cauliflower and potatoes in separate bowl and divide the oil mixture evenly between the two.  Toss each to coat the vegetables thoroughly.
• Arrange chicken drumsticks and potatoes on a foil-lined baking sheet; bake at 400F for 20 minutes.  Turn chicken and stir potatoes.  Add cauliflower to baking sheet; bake until juices run clear when chicken is pierced and cauliflower is beginning to brown (approx. 20 minutes).
• CURRY YOGURT SAUCE:  In a small bowl, stir together yogurt, reserved spice mixture, lemon juice and honey.  Serve with the chicken and vegetables
• ENJOY!            

*I served this dish with lime wedges to give the vegetables more zip!!

Squash and Apple Soup with Horseradish Cream

It was my girlfriend Clare's birthday so my friend Michelle and I decided to throw her a luncheon since a birthday on December 28th often gets overlooked!  We have received quite a dump of snow lately and the cold northerly winds were blowing...so I decided to make soup for lunch!  This has quite a few flavours which work beautifully together, and if you have the time, make the horseradish cream for the top - it awakens the soup!

SQUASH AND APPLE SOUP WITH HORSERADISH CREAM

Ingredients:

1 butternut squash, peeled, seeded and diced

1 cooking apple, peeled, cored, and diced

2 tbsp unsalted butter

1 onion, finely chopped

2 tsp curry powder

4 cups vegetable stock

1 tsp chopped fresh sage (or 1/2 tsp dried)

2/3 cup apple juice

Salt and freshly ground black pepper, to taste

Lime rind for garnish (optional)

Horseradish Cream:

4 tbsp 18% cream

2 tsp horseradish sauce

1/2 tsp curry powder

•   Heat the butter in a large pot.  Add the onion and saute, stirring until soft (approx. 3 to 5 minutes).  Stir in the curry powder, and cook to bring out the flavour.  Stir constantly for 2 minutes to prevent burning and sticking.
• Add the stock, squash, apple and sage.  Bring to a boil, lower the heat, and cover and simmer for 20 minutes, until the squash and apple are soft.
• Meanwhile, make the horseradish cream by beating the cream until it has frothed up, fold in the horseradish sauce and curry until well combined.  Cover and refrigerate until ready to use.
• Puree the soup in a blender, food processor, or using an immersion blender.  Add apple juice, season with the salt and pepper.  Reheat gently without boiling.
• Serve the soup in bowls topped with a spoonful of the horseradish cream and sprinkled with lime zest!
• ENJOY!

Curried Sweet Potato Cups

This delicious appetizer comes from Women's Day magazine and is perfect if you have leftover mashed sweet potatoes!

CURRY SWEET POTATO CUPS

Ingredients:

2 tbsp unsalted butter

1/2 cup chopped onion

1/2 cup chopped bell pepper

2 tsp curry powder

1 cup mashed sweet potatoes

1/4 cup plain yogurt

1 tbsp melted butter

12 wonton wraps

• Preheat oven to 400F
• Melt butter in a small skillet over medium high heat.  Add the onion, bell pepper and curry powder.  Saute for 5 minutes, or until vegetables are tender.  Remove from heat
• Sir in mashed sweet potatoes and yogurt.
• Brush wonton wrappers with melted butter and press into muffin cups.
• Spoon mixture into the wonton wrappers and bake on the bottom rack of the oven for 15 minutes, or until the wraps are crisp.

Acorn Squash Soup with Bacon

In our CSA boxes we have been receiving a lot of squash lately (which makes me SO happy!)  As I had 3 white acorn squash hanging about I decided to try this recipe which I found on www.allrecipes.com.  All I can say is YUMMY!!!  Greg and I had two full bowls each and the kids gobbled theirs up too.  The bacon isn't necessary, but it did make a nice contrast to the sweet and slightly spicy soup.

ACORN SQUASH SOUP WITH BACON

Ingredients:

1 small onion

1/4 cup chopped celery

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1 teaspoon chicken bouillon granules

1/2 teaspoon dill weed

1/4 teaspoon curry powder

dash cayenne pepper

2 cups chicken broth

1 (12 ounce) can evaporated milk

3 cups mashed cooked acorn squash

salt and pepper to taste

5 bacon strips, cooked and crumbled

 

• In a large saucepan, saute the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
• In a blender or food processor, process the soup in batches until smooth. Pour into bowls; garnish with bacon.

Cheddar Apple Soup

Mother Nature has definitely turned her thoughts towards autumn, and the air is getting chillier! I picked up our CSA box from "Cooper's CSA Farm & Maze" today and inside were all sorts of delicious vegetables ~ and most notably baby leeks!!! I LOVE the tender flavour of leeks and nothing smells better than sliced leeks sauteing in butter!!! Since we also received carrots, and I have apples from our apple-picking expedition to "Siloam Orchards" on Sunday, I decided to make this fall favourite! Paired with a loaf of warm crusty bread, this makes a delicious cool weather dinner!

CHEDDAR APPLE SOUP

Ingredients:

1/4 cup unsalted butter

2 small apples, peeled, cored and chopped

1 leek, sliced thinly

1 carrot, diced

1 stalk of celery, diced

1/4 cup all-purpose flour

2 1/2 cups chicken broth

1 1/2 cups apple cider or juice

1 tsp curry powder

1 tsp ground cumin

Pinch hot pepper flakes

2 cups grated cheddar cheese

1 cup grated Parmesan Reggiano

• In a large Dutch oven or soup pot, melt the butter over medium-high heat and saute the apples, leeks, carrots and celery until softened.
• Add flour and stir well to coat the vegetables. Stir in the broth, cider, curry powder, cumin and pepper flakes. Bring to a boil, then reduce the heat to a simmer. Simmer until the apples and vegetables are tender.
• Using an immersion blender, or in a food processor or blender in batches, puree the soup until smooth. Return to Dutch oven and bring to a simmer.
• Whisk in the cheeses until melted and soup is smooth.
• Serve with a warm loaf of crusty bread and ENJOY!

*To properly prepare leeks: Cut off root end and slice leek in half, lengthwise. Under running water, gently rinse to remove all grit that can be trapped in between the layers of the leek. Shake dry and then lay the halves, cut side down and slice!*

Curry Pickled Cauliflower

In our CSA basket we received cauliflower for several weeks and when I looked in my fridge, I noticed that I had 1 large head and 2 smaller ones waiting to be used. Since I wasn't intending to use them this week, I decided to preserve them. In my "Complete Book of Pickling" by Jennifer MacKenzie, I found this recipe which is absolutely delicious! I forsee me using this pickled cauliflower heated up in boiled potatoes for a quick aloo gobi, or in muffaletta sandwiches, on an antipasto tray or in couscous, it is that versatile!

CURRY PICKLED CAULIFLOWER

Ingredients

2 large heads of cauliflower (about 5lbs)

6 cloves garlic, halved

1 tbsp finely chopped gingerroot

1 cup granulated sugar

1 tbsp pickling or canning salt

2 tsp curry powder

1/2 tsp cumin seeds

1/8 tsp ground turmeric

5 cups white vinegar

2 1/4 cups water

• Prepare canner, jars and lids as usual.
• Trim off all leaves from heads of cauliflower. Cut cauliflower into 1 1/2" florets, trimming off thick stems. You should have about 18 cups. Set aside.
• In a large pot, combine garlic, ginger, sugar, salt, curry powder, cumin seeds, turmeric, white vinegar and water. Bring to a boil over medium heat, stirring often until sugar and salt is dissolved. Reduce heat to low, cover, and simmer for 5 minutes until mixture is flavourful. Increase heat to medium-high. Add cauliflower and return to a boil, pressing occasionally to immerse cauliflower in liquid as it softens. Remove from heat.
• Using a slotted spoon, pack cauliflower into hot jars leaving 1" headspace, and adding 2 pieces of garlic per jar. Pour in hot pickling liquid, leaving 1/2" headspace. Remove air bubbles and adjust headspace as necessary by adding hot pickling liquid.
• Wipe jar rims and add hot lid disc on jar. Screw band down until fingertip tight.
• Place jars in canner and return to a boil. Process for 10 minutes. Turn off heat, remove canner lid and let jars stand in water for 5 minutes. Transfer jars to a towel-lined surface and let stand for 24 hours. Check lids and reprocess any jars that aren't sealed.

*If you purchase your cauliflower from a farm that doesn't use pesticides, like I do, make sure that you prepare a salt water bath in the sink to soak the cauliflower and rid it of any creepy-crawlies! 3/4 cup of kosher salt to 16 cups of cold water. Stir the salt into the water and then immerse the cauliflower florets for approx. 30 minutes. Drain and rinse the cauliflower prior to adding to the recipe.

Soup Kitchen Faves

Someone commented to me that if my blog is called "soup kitchen", how come there's no soup recipes on there? Funnily enough I LOVE soup and am usually making all sorts, but prior to creating this blog I stocked my freezer so I haven't been cooking any lately! Victoria, I will put some of my favourites on here and then add photos later on when I make them again, okay?!

FENNEL & POTATO SOUP

Ingredients:

3 tbsp of unsalted butter

2 medium-sized fennel bulbs (sometimes called anise), trimmed, chopped and reserve some of the fronds for garnish

1 large leek, halved lengthwise, rinsed and thinly sliced crosswise

1 tsp of fennel seeds

1 1/2 lbs of potatoes, peeled and cut into 2" cubes

5 1/2 cups of broth (I use vegetable, but you can also use chicken)

• Melt butter in a large pot over medium-high heat. Add fennel, leak and seeds and cook until the vegetables become soft. Make sure to stir often to prevent sticking and burning!
• Add potatoes and broth. Bring to a boil, then reduce heat to medium. Cover with a lid and simmer until potatoes are tender (approx. 15 mins).
• Either using an immersion-style blender (a MUST for soups in my books!), or a standing blender, puree the soup until smooth. If it is too thick for your liking, you can thin it using water or stock.
• Season to taste with salt & pepper.
• When serving, garnish with fennel fronds. If you enjoy smoked salmon, you can also garnish with a few pieces of this too!

*This soup freezes really well!*

SPICED PARSNIP SOUP

Ingredients:

2 tbsp unsalted butter

1 medium onion, chopped

1 lb parsnips, peeled and chopped

1 clove of garlic, peeled and chopped

2 tsp hot curry powder

3 1/4 cups of vegetable or chicken stock

1/2 cup heavy cream

salt & pepper

Paprika or red pepper flakes for garnish

• Melt butter in a large pot, and saute onion. Add garlic and parsnips and continue sauteing.
• Add stock to pot and bring to a boil. Reduce heat and simmer until parsnips are tender (approx. 15 to 20 mins). Take off of the heat.
• Puree using an immersion blender or standing blender.
• Add cream and stir. Season to taste using salt and pepper and garnish before serving!

*This soup freezes really well!*

PARSNIP & GINGER SOUP

Ingredients:

2 tbsp EVOO (Extra Virgin Olive Oil)

1 onion, chopped

1 clove of garlic, peeled and chopped

1 carrot, peeled and chopped

1 lb parsnips, peeled and chopped

1 tbsp freshly grated ginger

4 1/2 cups of vegetable stock

2 tsp of creamy peanut butter

1 tbsp Tamari (or regular soy sauce)

salt & pepper

• In a large pot, saute onion in EVOO until translucent and then add the garlic, ginger, carrot and parsnips. Saute for a few minutes and then add the stock.
• Bring soup to a boil and then reduce heat. Simmer until parsnips are tender.
• Add peanut butter and tamari to taste.
• Puree with an immersion or standing blender.

*My children love this and we call it "peanut butter soup" so that there is no objections to the mention of vegetables!*