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!            

Chicken Noodle Soup with Lemongrass

I wanted to add a bit of an exotic flavour to my regular chicken noodle soup as the kids absolutely love it, but my palette was growing weary of the same old recipe.  Everyone loved it (although Devon told me that I am not allowed to stop making plain old chicken noodle soup! LOL!)  This reminds me of a Thai or Vietnamese-style soup (or pho as it is called in Vietnam)!  Hope you enjoy the medley of flavours while getting the goodness of homemade chicken soup!!!

CHICKEN NOODLE SOUP WITH LEMONGRASS

Ingredients:

2 1/2 tbsp coconut or grapeseed oil

2 small boneless, skinless chicken breast halves, butterflied*

Salt and freshly ground black pepper

3 medium shallots, peeled and thinly sliced into rings

2 stalks of lemongrass, trimmed, outer layers discarded, halved lengthwise and bruised with the back of a chef's knife

1 tbsp minced fresh ginger (I use my rasp)

2 tsp packed light brown sugar (I used maple syrup)

5 1/2 cups homemade or low sodium chicken broth

1 1/2 cups stemmed and quartered shiitake mushrooms

9 oz fresh udon noodles (these are made of wheat so substitute rice noodles if necessary)

1 small Serrano chili pepper finely diced

8 large fresh basil leaves, torn (either Thai or Italian basil)

1 lime, half juiced and half cut into wedges

1 tbsp soy sauce (or gluten free Bragg's)

2 green onions, finely sliced

1 carrot, grated (for garnish)

1/2 cup fresh cilantro leaves (garnish)

• Heat 1 1/2 tbsp of oil in a large Dutch oven or stock pot, over medium high heat, until hot (the oil shimmers when ready).  Season the chicken with 1/2 tsp each of salt and pepper, and saute until both sides are evenly browned and almost entirely cooked through.  Transfer to a cutting board and allow to cool.
• Add the remaining 1 tbsp oil to the pot with the shallots and sprinkle with 1/4 tsp salt.  Reduce heat to medium and saute until they start to become translucent (approx. 2 minutes).  Add the bruised lemongrass, ginger, and brown sugar and stir constantly until the ginger becomes fragrant and lemongrass sizzles (1 minute).  
• Add chicken broth and scrape up any browned pieces off of the bottom of the pot.  Bring to a boil and them reduce to simmer.  Add the mushrooms and simmer for 5 to 7 minutes.
• Meanwhile, bring a medium-sized pot of water a boil and cook the noodles until al dente (still a little undercooked in the centre).  Drain and run under cool water to stop the cooking process.  Leave to drain well.
• Either finely sliver or shred the chicken breasts.  Add the chicken and noodles to the broth and cook for a further 3 to 4 minutes.  Discard the lemongrass.  Stir in the chilies, basil, lime juice and soy sauce.
• Portion between 4 large warmed soup bowls.  Garnish each with shredded carrot, green onions, and cilantro.  Serve with a lime wedge for squeezing.
• ENJOY!

Saag Paneer (Indian Spinach with Homemade Cheese)

Saag...

Paneer...

 This is a classic Northern Indian dish that consists of spinach and fresh, unripened cheese made by curdling whole milk to separate the curds from the whey.  You can find it in many stores,
but as with most things, I find homemade best!

SAAG PANEER

Ingredients:

2 bunches spinach, trimmed

2 tbsp vegetable (or coconut) oil

3/4 tsp whole cumin seeds

1 onion, finely chopped

1 tbsp butter

3 cloves garlic, minced

2 tsp finely grated fresh gingerroot

1/4 cup finely chopped fresh cilantro (AKA coriander)

1/2 tsp cayenne pepper

3/4 tsp salt

1/2 tsp turmeric

1/2 tsp ground coriander

Pinch cinnamon

3 plum tomatoes, peeled and finely chopped

1/3 cup Balkan-style yogurt

2 tsp lemon juice

1 tsp garam masala

8 oz paneer, cubed

Saag Paneer!!!

• In a large pot of salted boiling water, blanch spinach until just wilted; drain.  Chill under cold water and drain again.  In a food processor, puree spinach with 1/4 cup water and set aside.
• In a large deep skillet, heat oil over medium-high heat;  cook cumin seeds until slightly darkened (approx. 10 seconds).  Add onion and butter; saute until onion is golden (approx. 8 minutes).  
• Reduce heat to medium; stir in garlic and ginger and saute for 1 minute.  Stir in fresh cilantro, cayenne, turmeric, ground coriander, salt and cinnamon.  Saute, stirring constantly, for 30 seconds before adding tomatoes.  Stir until tomatoes break down (approx. 3 minutes).
• Stir in pureed spinach; cover and cook, stirring occasionally and adding 1 to 2 tbsp water if mixture is getting too dry, until steaming hot (approx. 3 mins).
• Stir in yogurt, lemon juice and garam masala; bring to a simmer.  Reduce heat to low and add paneer.  Cover and cook until heated through (approx. 2 minutes)
• Serve and ENJOY!

PANEER RECIPE:

12 cups homogenized milk

1 cup lemon juice

1/4 tsp salt

• In a large saucepan, bring milk to a boil; remove from heat.  Add lemon juice; stir until milk curdles and separates into spongy white chunks (curds) and greenish milky water (whey).  Stir in salt.
• Pour into a double cheesecloth-lined stainer set over bowl.  Let stand until most of the liquid has drained off.  Fold cheesecloth over top; weigh down with a plate and full 28oz can.  Refrigerate for 8 hrs or up to 24 hrs.
• Remove cheesecloth and use!

*I substituted goat's milk yogurt - it is thicker and my family who is lactose intolerant can eat it!  I also omitted the butter and used coconut milk for the saag recipe...the paneer recipe I followed to a "T".

South Indian-Style Vegetable Curry

This easy one-pot meal is perfect for using up any of those random vegetables in your crisper!  There are many ingredients, but don't let that deter you - the complex flavours created from using these spices and vegetables is delicious!!

SOUTH INDIAN-STYLE VEGETABLE CURRY

Ingredients

2 tbsp coconut oil, or olive oil

1 large yellow onion, finely diced

4 medium cloves garlic, minced

1-2" piece of fresh ginger, peeled and finely grated

1 tbsp ground coriander

1 1/2 tsp ground cumin

3/4 tsp ground turmeric

1/2 tsp cayenne

1 tbsp tomato paste

2 cups vegetable broth

1 cup light coconut milk

1-3" cinnamon stick

Sea salt and black pepper

1 small cauliflower, broken into florets

1lb sweet potatoes, peeled and cubed into 1" cubes

2 medium tomatoes, coarsely chopped

2 lrg carrots, peeled and cut into 1/2" thick rounds

1can chickpeas, drained and rinsed

4 lightly packed cups of fresh baby spinach

2 tbsp fresh lime juice

1 tsp finely grated lime zest

2 tbsp chopped fresh cilantro

• In a large Dutch oven, heat the oil over medium-high heat.  Add the onions and cook, stirring occasionally until beginning to brown (2 to 4 minutes).  Reduce heat to medium and cook until the onion is richly browned (5 to 7 minutes more).  Add the garlic and ginger; cook stirring for 1 minute.
• Add coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices.  Add the tomato paste and stir until well blended with the spices.
• Add the broth, coconut milk, cinnamon stick, 1 tsp salt, and 1/4 tsp black pepper and bring to a boil.  Reduce the heat to medium and simmer for 10 minutes.
• Add the cauliflower, sweet potatoes, tomatoes, and carrots. Simmer until the vegetables are tender, 20 to 25 minutes.  Discard the cinnamon stick.
• Stir in the chickpeas, spinach, lime juice, and zest;  cook until the spinach has wilted (about 3 minutes).
• Serve garnished with the cilantro and ENJOY!

Lentil and Chickpea Soup

"Harira" is a traditional Ramadan soup that is easy to prepare, makes a large quantity and is substantial for supper after fasting all day.  I've made this often over the years and all of us enjoy the wonderful aroma and taste of this delicious soup!

LENTIL AND CHICKPEA SOUP

Ingredients:

1 large bunch of fresh parsley and cilantro (coriander)

8 cups vegetable stock

1 cup green or brown dried lentils

1 can chickpeas, drained and rinsed

2 cans (each 19oz) chopped tomatoes, drained

2 onions, diced

2 tsp ground cinnamon

1 tsp each ground cumin, ground ginger, turmeric and black pepper

1/4 cup lemon juice

2 tbsp EVOO

• Chop 1/4 cup each of the cilantro and parsley; set aside.  Tie together remaining coriander and parsley and place in a large pot.  Add stock and bring to a boil.  Reduce heat to low and simmer, covered, for 15 minutes.  Discard herb bundle.  Add lentils; cover and continue to simmer for 15 minutes.
• Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, turmeric, and pepper.  Cover and simmer for a further 30 minutes.
• In a food processor, blender or using an immersion blender, puree 3 cups of the soup.  Return to the pot and stir in the lemon juice, olive oil and reserved chopped herbs.
• Serve in warmed bowls and ENJOY!  

Chinese Five-Spice Chicken

I'll admit it - I run out of dinner ideas and sometimes just don't want to cook dinner.  These are the times that I go to my library of cookbooks and see what inspires me.  Tonight I really didn't know what to make for dinner and with the clock showing 4:30pm, I decided that I better hurry up and decide!  I grabbed my "Looneyspoons" cookbook and  happened to have everything for this recipe in my fridge and pantry.

CHINESE FIVE-SPICE CHICKEN

Ingredients:

4 boneless, skinless chicken breast halves, cut into 1" cubes

1 tsp of Chinese five-spice powder*

1 cup trimmed and halved snow peas

1 cup thinly sliced sweet red pepper

2 cloves garlic, minced

2 tsp grated ginger root

3 cups low-sodium, reduced-fat chicken broth

1 1 /2 cups uncooked long grain white rice

1/2 cup chopped green onions

2 tbsp lime juice

2 tbsp reduced-sodium soy sauce

1 tbsp honey

2 tsp sesame oil

1/4 tsp each crushed red pepper flakes and black pepper

• Combine chicken and five-spice powder in a large bowl.  Toss or stir to coat chicken evenly with spice.
• Spray a large saucepan with non-stick spray.  Add chicken and cook over medium-high heat, stirring often, until no longer pink.
• Add snow peas, red pepper, garlic and ginger root.  Cook and stir over medium heat for 2 to 3 minutes.
• Add all remaining ingredients and bring to a boil.  Reduce heat to medium-low.  Cover and cook for 20 to 25 minutes, until liquid is absorbed by rice and chicken is very tender!

*Five-spice powder is a seasoning commonly used in Chinese cooking.  It is a blend of cumin, cloves, fennel, Szechuan peppercorns, and star anise.  You can find it in most supermarkets and of course, Asian specialty stores!
 

Better Than Take-Out Fried Rice

India decided to create a main dish to go along with my kale salad and Devon's oven fried French fries, for dinner last night.  I recently bought my kids this fantastic cookbook called "Kids 4 Books In One:  Breakfast/Lunch/Snacks/Dinner" and they are super excited about trying these beautifully illustrated recipes.  We had a pork tenderloin in the freezer so she decided to adapt this recipe while leaving out the rice part...it was delicious!

BETTER THAN TAKE-OUT FRIED RICE

Ingredients:

3 tbsp reduced-sodium soy sauce

1 tbsp unseasoned rice vinegar

1/8 tsp red pepper flakes

1 yellow bell pepper

1 tbsp coconut oil

6 green onions, cut into 1" pieces

1 tbsp grated fresh ginger

1 1/2 tsp minced garlic

1/2 lb boneless pork loin or tenderloin, cut into 1" pieces

• Combine soy sauce, vinegar and red pepper flakes in a small bowl.
• Cut bell pepper into 1" pieces.
• Heat oil in large nonstick skillet over medium-high heat.  Add bell pepper, green onions, ginger and garlic; stir-fry for 1 minute.  Add pork; stir-fry for 2 to 3 minutes or until pork is cooked through.
• Stir in soy mixture and cook, stirring frequently for 1 minute.
• Serve and ENJOY!

Asian Squash-Noodle Salad

Just like everyone at this time of year, I received quite a few zucchini in my CSA box from Cooper's.  I was wondering what to do with them (make brownies?  make a lasagna?) and then I found this recipe that I had torn out of a magazine ages ago.  I am SO glad I made it because all of us loved it ~ my son couldn't stop eating it!  It comes out better with a mandolin, but cutting it finely like I did is okay too!

ASIAN SQUASH-NOODLE SALAD

Ingredients:

4 zucchini, each about 10" long

2 tbsp minced green onions (I used garlic scapes!)

3 tbsp soy sauce

2 1/2 tsp sugar

2 tbsp dry Sherry or Scotch

1 tbsp rice vinegar

1 tbsp toasted sesame oil

1/4 tsp ground black pepper

1 tbsp finely grated ginger

• If you have a mandolin, cut the zucchini lengthwise into shoestring 'noodles'.  Otherwise, using a chef's knife, cut into 1/8" thick slices.  Stack the sliced, and cut them lengthwise into 1/4" strips.
• Steam the zucchini noodles for 5 mins or until tender.  Immediately rinse them under cold water to stop them cooking.  Drain well and put into a large bowl.
• In a separate bowl, whisk together the remaining ingredients and drizzle over the zucchini noodles, tossing gently to coat.
• Serve and enjoy! 

Thai Cashew Turkey and Broccoli on Quinoa

As I have said in previous blog entries concerning quinoa, it is a perfect superfood!  It is high in vitamins and minerals such as riboflavin, calcium, vitamin E, iron, potassium, phosphorus, magnesium, folic acid, and beta carotene.  It is not from the same family as wheat and is therefore, gluten-free which makes it the perfect food for those with celiac disease, Crohn's disease, or colitis.  It has also been identified as ideal for autistic children or those with ADD.  Quinoa is rich in the amino acid histadine, which cannot be formed by combinations of nutrients and instead must be provided directly in the diet.  Histadine is considered an essential amino acid in children because it is necessary for human development....and lastly, it is always organic because the saponin (or bitter coating on the quinoa grain) is a natural pesticide!!!

THAI CASHEW TURKEY AND BROCCOLI ON QUINOA

Ingredients: 

4 boneless, skinless chicken breasts (or turkey!)

1/4 cup soy sauce or gluten-free tamari
2 tbsp oyster sauce (I used seasoned rice vinegar)

1 tsp minced fresh garlic

2 tsp minced fresh ginger

2 cups water

1 cup quinoa

4 tsp sesame oil

2 cups broccoli florets

1 cup thinly sliced onion

3/4 cup water

3 tbsp peanut butter

1 tbsp honey (I used maple syrup)

1 cup unsalted, toasted cashews (I didn't have any so I used pistachios)

• Slice the chicken into thin pieces and place in a large, sealable plastic bag.  Combine the soy sauce, oyster sauce, garlic and ginger in a bowl and pour into the bag with the sliced chicken.  Place in the refrigerator for at least 1 hour (and up to 24 hours) to marinate.
• Bring the water and quinoa to a boil in a medium saucepan*.  Cover.  Reduce the heat to a simmer and cook for 10 minutes.  Turn the heat off and leave the covered saucepan on the burner for another 6 minutes.  Fluff with a fork and set aside
• Place 2 tsp sesame oil in a large frying pan over medium heat.  When the oil is hot, add the broccoli and onion and cover the pan.  Stir frequently and add 1 tbsp of water if the saucepan appears dry.  Cook until the onion is opaque and the broccoli tender, about 8 to 10 minutes.  Transfer to a bowl and set aside.
• Remove the chicken, reserving the marinate.  Place the remaining sesame oil and the chicken into the frying pan on medium-high heat and cook until the chicken is no longer pink, about 7 to 8 minutes.  
• Reduce the heat to medium and add the marinade to the pan.  Stir in the water, peanut butter, and honey and cook for 1 minute.  Toss in the broccoli and onion mixture and stir thoroughly.
• Divide the quinoa among individual serving plates.  Top with the chicken and broccoli mixture.  Sprinkle with toasted cashews**and serve!

*Check on your bag of quinoa to see if it is prewashed or not.  If it doesn't say it has been washed, place the quinoa in a fine sieve and rinse with cold water.  Quinoa has a bitter coating on the outside of it and rinsing it removes this bitter coating (saponin).  I find no matter if it is washed or not, it improves the taste!
**To toast cashews, place in a single layer on a rimmed baking sheet and put into a 350F oven for approximately 5 to 10 minutes - keep an eye on the nuts as the oils can cause them to burn quite quickly!  Shake the pan occasionally to ensure even toasting!

Fruity Beef Curry

As we have a freezer full of "Cooper's Farm's" hormone and antibiotic free, pasture raised, Angus-grade beef, and I was wishing I was somewhere far warmer than home, I created this sweet and succulent curry which fit the bill perfectly!

FRUITY BEEF CURRY

Ingredients

2 tsp EVOO

1 lb lean ground beef

1 tsp sea salt

1 1/2 cups chopped onion

1 tbsp cumin seeds

2 tsp coarsely grated fresh gingerroot (or 1/2 tsp ground ginger)

1 tsp turmeric

1/2 tsp ground cardamom

1 bay leaf

1/8 tsp ground cloves

1/2 tsp dried crushed red chilis

3 medium sized tomatoes, chopped

2 McIntosh apples, peeled, cored and chopped

Juice and grated peel of 1 medium lemon

1/2 cup sultana raisins.

2 medium bananas, cut into 1" pieces

1 cup chopped, ripe mango

2 tbsp liquid honey

• Heat olive oil in a large skillet over medium heat.  Add ground beef and salt and saute until beef is no longer pink.  Add next 8 ingredients.  Stir together and cook for approx. 5 mins, stirring often until onion is soft.
• Add next 4 ingredients, stir and cook covered for about 5 minutes, stirring occasionally until apple just begins to soften.
• Add banana, mango and honey.  Stir, cook covered for 1 to 2 minutes, or until heated through and fruit is just slightly softened.  Remove and discard bay leaf.
• Serve over basmati rice and ENJOY! 

Chicken Tikka Masala

India LOVES chickpeas and enjoys spicy foods so since pulses and legumes are recommended on her diet, I decided to use up some leftover chicken and create a version of the traditional Indian dish, Chicken Tikka Masala!  I have included the recipe for the basmati rice as well!!!  Hope you like it as much as my family (and India's friend!) did!!!

CHICKEN TIKKA MASALA

Ingredients:

2 cups sliced, cooked chicken

I can chickpeas, drained and rinsed

4 tbsp olive oil

2 onions, thinly sliced

1-1" piece of fresh gingerroot, freshly grated

2 garlic cloves, minced

6 cardamom pods, bruised*

2 tsp garam masala

2 tsp ground coriander

1 tsp chili powder, or to taste

1 can of low fat coconut milk

2 tbsp tomato paste

4 tbsp hot water

1/2 tsp salt

1/2 tsp stevia or agave syrup

Chopped fresh coriander, for garnish

Juice of half a lime

• Make the sauce by heating the oil in a large skillet, add the onions, ginger and garlic and cook over medium heat, stirring frequently, for approximately 5 minutes or until softened but not coloured.
• Add the spices and fry, stirring for 1 to 2 minutes, until fragrant, then add the coconut milk, tomato paste, water, salt and stevia.  Bring slowly to a boil over medium-high heat and then lower to a simmer.  
• Add the chicken and saute for 10 minutes or less (until the chicken and chickpeas are warmed through)
• Serve over top the basmati rice and garnish with chopped coriander and squeeze lime juice over top!

* to bruise the cardamom pods, simply lay them on a chopping board and with the flat side of your knife, press downwards (much as you would to remove garlic skins).  They are a relative of ginger and the seeds are what emit the aroma. If you are not fond of cardamom, just omit from this recipe!*

SAFFRON BASMATI RICE

Ingredients:

1/2 tsp saffron threads

3 cups boiling water

1/4 cup olive oil

2 large onions, sliced thinly

1 1/2 cups basmati rice, rinsed through a strainer

1 tsp whole cloves

4 whole cardamom pods

1 tsp salt

1 tsp freshly ground black pepper

• Put the saffron threads in a small bowl with 1 tbsp of the boiling water and leave to soak for 20 to 30 minutes.  Heat the oil in a large heavy-bottomed pot and add the onions.  Saute for 4 to 5 minutes until softened.
• Add the rice to the onions in the pan and stir in the cloves, cardamom, salt and pepper.  Saute 3 minutes, stirring frequently.
• Pour the remaining boiling water into the pan, together with the saffron and its soaking liquid, then lower the heat and simmer for 15 to 20 minutes, until rice is cooked.
• Drain well and transfer the rice to a serving dish. ENJOY!

Nutty Chicken Stir-Fry

I found this recipe in "Taste Of Home" magazine this month and the entire family LOVED it (especially India, which is great because it totally accommodates her dietary restrictions at the moment!!!)  Best of all?  It's a fast, easy meal that uses some of the left over bits and pieces of vegetables that might be hanging out in your crisper!!

NUTTY CHICKEN STIR-FRY

Ingredients:

1 lb boneless, skinless chicken breasts, chopped (I used leftover chicken that I simply shredded and reduced the cooking time as it was pre-cooked)

1 tbsp EVOO

1/2 cup chopped broccoli or cauliflower, or both!

1/2 yellow pepper, thinly sliced

1 finely chopped onion

6 garlic cloves, minced

2 tbsp brown sugar (or 1 tbsp agave syrup)

4 tsp cornstarch (or 4 tsp brown rice flour)

3/4 tsp ground ginger

1/2 cup chicken broth

1/3 cup reduced sodium soy sauce (I used Bragg's as it contains no yeast or wheat)

1/4 cup chunky peanut butter (or 1/4 cup roasted almond butter)

5 to 6 drops of hot pepper sauce

3 cups shredded cabbage

3/4 cup unsalted peanuts, chopped (or 3/4 cup chopped, unsalted pistachios)

Hot cooked basmati rice

• In a large skillet or wok, stir-fry the chicken in the oil for 2 to 3 minutes over medium-high heat.  Add broccoli, peppers, and onions.  Cook 4 minutes longer.
• Add garlic and stir-fry until the chicken is no longer pink inside and vegetables are crisp-tender.
• In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended.  Pour over chicken mixture in wok.
• Bring to a boil; cook and stir for 2 minutes or until thickened.  Add cabbage; cook 2 to 3 minutes longer or until crisp-tender.  Sprinkle with peanuts and serve over rice!

Ginger Chicken Stir-Fry

This is one of those super-easy, mid-week meals that you can get on the table almost faster than it takes the rice to cook!  Also a little ginger at this time of year is always a good idea!!!

GINGER CHICKEN STIR-FRY

Ingredients

Marinade:

1 egg white, beaten

1 tbsp soy sauce

1 tsp cornstarch

1/8 tsp white pepper

1 lb boneless skinless chicken breasts, cut into 1" pieces

Sauce:

1/2 tsp cornstarch

2 tbsp rice vinegar

2 tbsp soy sauce

1 tsp granulated sugar

Stir-Fry:

1 tbsp plus 2 tsp oil, divided (I have been using "Olys" which is derived from cereal grains, but you can use vegetable or peanut oil)

1 medium green bell pepper, julienned

3 green onions, cut into 1" lengths

1/2 cup canned bamboo shoots, finely chopped

3 tsp minced fresh gingerroot

1/4 cup slivered almonds, toasted (I didn't have any almonds this time, but usually add them!)

• In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and white pepper.  Add chicken, seal bag and turn to coat.  Refrigerate for 30 mins.
• Combine the cornstarch, vinegar, soy sauce and sugar until smooth;  set sauce aside.
• Drain chicken and discard marinade.  In a large skillet (or wok), stir-fry chicken in 1 tbsp oil until no longer pink.  Remove from the pan and set aside.
• Stir-fry green pepper and onions in remaining oil for 2 minutes.  Add bamboo shoots and ginger; stir-fry 3 to 4 mins. longer or until vegetables are crisp tender.
• Stir sauce mixture and add to pan.  Bring to a boil; cook and stir for 2 minutes or until thickened. 
• Add chicken and heat through.  Sprinkle with almonds and stir to combine.  Remove from heat.
• Serve over warm rice!

*I usually buy my gingerroot when it's on sale in the grocery store and then store it in the freezer so it lasts, is easy to grate using my rasp, and I always have it on hand.  Don't leave it out of the freezer too long though, as it will go mushy!!*

Smashed Rutabagas with Ginger-Roasted Pears

I pulled this recipe out of a magazine ages ago and it has become a regular side dish at our table!  I must admit that the kids aren't so fond of them, but any adult I serve it to usually goes back for seconds!!

Rutabagas are the larger, waxed root vegetable that you will find in the markets - the flesh is an orange colour.  Turnips are small (size of a beet), white with a purplish colour to one end.  The flesh of a turnip is white. These two are often mistaken for each other!

SMASHED RUTABAGAS WITH GINGER-ROASTED PEARS

Ingredients:

4lbs rutabagas, peeled and cut into 1" cubes

1 1/2 tbsp EVOO

1 tbsp fresh lemon juice

1 tbsp minced peeled fresh ginger

1 1/2 tsp granulated sugar

3 firm Anjou pears, peeled, cored and cut into 3/4" cubes

1/3 cup heavy whipping cream

5 tbsp butter

1 tbsp chopped fresh thyme

Kosher salt

Freshly ground black pepper

• Boil rutabagas in a pot of boiling, salted water until tender (approx. 35 mins)
• Meanwhile, preheat oven to 400F.  Line a large rimmed baking sheet with parchment paper.  Combine extra virgin olive oil (EVOO), lemon juice, ginger and sugar in a large bowl.  Add pears and toss to coat.  Spread evenly on the lined baking sheet and roast until tender, turning pears frequently, about 35 mins.  Remove from heat and set aside.
• Drain rutabagas and return to the same pot.  Mash to a coarse puree.  Stir over medium heat until excess moisture evaporates, approx. 5 mins.  Add cream, butter, and thyme.  Mix in pears and any juices from the baking sheet.
• Season with salt and pepper. ENJOY!

This dish can be made a day ahead and transferred to a microwave-safe bowl.  Cover and chill.  Bring to room temperature and rewarm at 1 minute intervals in the microwave, stirring often.

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.

Dal - An Indian Red Lentil Dish

Dal is one of those Indian comfort foods that I could just eat contentedly with a piece of warm garlic naan bread! This is a delicious recipe that incorporates a smoky flavour that really hits the spot!

MURKHA DAL

Ingredients:

1/4 cup butter

2 tsp black mustard seeds

1 onion, finely chopped

2 garlic cloves, finely chopped

1 tbsp grated gingerroot

1 tsp turmeric

2 green chilies, deseeded and finely chopped *wear gloves!!*

1 cup of dried red lentils

4 cups water

1 1 /4 cups coconut milk

1 tsp salt

• Melt the butter in a large saucepan over a medium heat. Add the mustard seeds and cover the pan - when you can hear the seeds popping, add the onion, garlic and gingerroot (this smell emanating from the pot just makes my mouth water!!)
• Cook uncovered until they are soft and the garlic is brown - about 7 to 8 minutes. Do not worry that the garlic is burned to the bottom of the pan - this is what produces the heavenly smoky flavour.
• Stir in the turmeric and green chilies and cook for 1 to 2 minutes until the chilies soften a little.
• Add the lentils, and cook for 2 minutes, stirring frequently, until they begin to turn translucent.
• Add the water, coconut milk and salt. Stir well and bring mixture to a boil. Reduce heat to a simmer and cook for 40 minutes, or until the desired consistency is reached. You may like it more liquid than I do, in which case 40 minutes will be about right. For a thicker consistency you will need to cook it about 10 to 15 minutes longer.
• Serve immediately and ENJOY!!!

Butter Chicken - MY FAVOURITE INDIAN DISH!!!

For me the quintessential Indian dish is butter chicken. You can tell the calibre of the restaurant you are at simply by the sauce - many try to use a cream of tomato base which is always too salty (like prepared soups are) and not a robust fresh tomato taste. I love to make it at home for my family...and the bonus is leftovers can be chopped up and made into sandwiches or put on salad!!!!

This is NOT a low-cal option, but it is the #1 way to get into my good books by preparing it for dinner ... hint, hint !!

BUTTER CHICKEN - Murgh Makhani

Ingredients:

2 cups Balkan-style plain yogurt

6 cloves garlic, minced

1" piece of gingerroot, minced

1 tbsp Garam Masala

1 tbsp each lime juice and medium curry paste

2 tsp each mild paprika, ground cumin and coriander

1/2 tsp salt

8 air-chilled free range chicken breasts

BUTTER SAUCE

1 tbsp vegetable oil

1 onion, chopped

1 tbsp Garma Masala

2 tsp each mild paprika and medium curry paste

1 can chopped tomatoes

3/4 cup whipping cream

1/3 cold butter, cubed

1/4 cup chopped fresh coriander

• Line a sieve with cheesecloth; set over a bowl. Add yogurt; drain in refrigerator for 1 hour. Discard liquid; place yogurt in a large bowl and whisk in garlic, ginger, garam masala, lime juice, curry paste, paprika, cumin, coriander and salt.
• Add chicken to bowl (or a large ziploc freezer bag), and turn to coat with yogurt marinade. Refrigerate for 24 hours.
• Place chicken, skin side up, on a rack in a large shallow roasting pan; spoon yogurt mixture over top. Roast in a 400F oven until no longer pink inside - about 45 mins. Transfer to a platter and tent with foil; let stand 10 minutes. Skim fat from pan juices, reserving juices in pan.
• BUTTER SAUCE: Meanwhile in a large skillet, heat oil over medium heat. Saute onion until browned - approx. 10 mins. Add garam masala, paprika, and curry paste; cook, stirring often until fragrant and beginning to stick to the pan - about 5 minutes.
• Add tomatoes and scrape up browned bits from the bottom of the pan; mash tomatoes with spoon. Simmer until spoon drawn across the bottom of the pan leaves a gap that fills in slowly - about 15 minutes.
• Let cool slightly. In a food processor or blender, puree until smooth *You can make this ahead of time and allow to cool; cover and refrigerate for up to 24 hours*
• Pour sauce into a roasting pan; bring to a boil over medium heat, scraping up any brown bits. Add cream and butter, a few pieces at a time, cooking just until each is melted and incorporated. Pour over chicken. Garnish with coriander.
• ENJOY with a cold beer and naan bread!!!

Rhubarb-A-Rama!!!

There is nothing, for me, that signifies springtime more than the annual arrival of the rhubarb crop!!! After making a couple of pies (rhubarb meringue pie, and a sour cream and rhubarb pie), I turned me thoughts to my newfound obsession of preserving. I scoured my recipe collection and found a few I had torn out of a "Canadian Living" in the thoughts of one day tackling the scary job of canning....well that day has arrived! I decided to create a chutney that can be enjoyed in the height of wintertime either on a baked brie, or just alongside a ploughman's lunch. Although I have the jars in my cupboard, I have yet to crack the seal on one - but I tasted it just prior to canning and I believe it will quickly become a family fave!!

RHUBARB TOMATO CHUTNEY

Ingredients:

4 cups chopped rhubarb

2 cups packed brown sugar

2 cups chopped, seeded and peeled tomatoes

1 cup cider vinegar

1/2 cup golden raisins

1 tbsp grated fresh ginger

2 cloves of garlic, minced

1/2 tsp salt

1/2 tsp hot pepper sauce

1 tbsp yellow mustard seeds

• In a large, shallow Dutch oven, combine rhubarb, sugar, tomatoes, vinegar, raisins, mustard seeds, ginger, garlic, salt and hot pepper sauce; bring to a boil. Reduce heat and simmer, stirring occasionally, until mixture is reduced to 4 cups. Approximately 1 1/2 to 2 hours.
• Ladle into hot 1 cup (250 mL) canning jars, leaving 1/2" headspace. Cover with prepared lids; screw on bands fingertip tight. Process in a boiling water bath for 15 mins.
• Makes 4 cups (1L)
• Enjoy on top of a baked brie, with robust cheeses or meats, or on a sandwich!