Marinated Vegetables

This is nice as a side dish or included in a burger or sandwich…From Food and Drink Summer 2011.

6 cups bite size vegetables such as carrots, sweet red pepper, cauliflower and broccoli florets, quartered mushrooms and green beans
1/3 cup white wine vinegar
2 tbsp water
1 shallot, minced
1 tbsp granulated sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup olive oil

• Cut vegetables in various shapes, keeping all pieces bite size.  Keep hard vegetables such as carrots, cauliflower and green beans separate.
• Combine vinegar, water, shallot, sugar and slat in a medium saucepan.  Bring to a boil over high heat.  Add carrot and cauliflower; cover and cook for a minute.  Add green beans; cover and cook for a minute more.  Take off heat.  Stir in black pepper.
• Pour hot mixture, including liquid, over pepper, broccoli and mushrooms ina  large mixing bowl. Drizzle with oil; toss.  Salad keeps well at room temperature for a couple of hours.  Or cover and refrigerate until needed, up to 2 days.

Quick Vegetable Curry

Really simple and yummy!  This can be served warm or cold and is nice with the naan bread.  From Canadian Living 2013.

1 tbsp olive oil
2 cloves garlic, minced
 2 tsp curry powder ( switched this with Indian Masala)
3/4 cup diced red onion
Half sweet red pepper, diced
3/4 cup thinly sliced carrot
1/4 tsp each salt and pepper
2 tomatoes, chopped
1 cup rinsed drained canned chickpeas
3 tbsp lemon juice
1/2 cup diced cucumber
2 tbsp 2% plain Greek yogurt

In nonstick skillet, heat oil over medium high heat; cook garlic and curry powder, stirring, until fragrant, about 1 minute.  Add onion; cook, stirring often, until softened slightly about 3 minutes.

Add red pepper, carrot, 3 tbsp water, salt and pepper; cook, stirring often, until carrot is softened slightly, about 3 minutes.

Stir in tomatoes, chickpeas, lemon juice and 1/4 cup water; cook, stirring, just until vegetables are tender, about 3 minutes.

Serve with cucumber and yogurt.

Classic Carrot Cake

I brought this cake into work and got very good comments on it.  It is simple to make and has everything a carrot cake should have, a little spice, moist cake and a light but tasty icing.

CAKE
1 cup canola oil
1 cup granulated sugar
3/4 cup packed brown sugar
4 eggs
2 cups all purpose flour (I always use unbleached)
2 tsp each; cinnamon, baking soda, baking powder
1 tsp salt
3 cups carrots finely grated (approx 454 g)

ICING
1/4 cup butter, softened
1 cup regular or low fat cream cheese, softened
4 cups icing sugar
1 tsp vanilla extract
1 tbsp milk, if necessary

1. Preheat oven to 350F.  Grease two 9" cake pans
2. CAKE: Beat oil and sugars together in a large bowl with an electric mixer until combined.  Add eggs, one at a time, beating well after each addition.
3. Combine flour cinnamon, baking soda, baking powder and salt in a separate large bowl.  Add flour mixture to egg mixture.  Mix just until combined.  Fold in carrots.  Divide batter evenly into prepared pans.  Bake in preheated oven, 30 to 35 minutes or until a toothpick inserted in centre of cake comes out clean.
4. Cool in pans, 20 minutes.  Remove and cool completely on wire cooling rack.
5. ICING: cream butter and cream cheese in a large bowl of an electric mixer.  Add icing sugar, 1 cup at a time.  Beat well after each addition.  Add vanilla.  Continue beating until fluffy.  Add 1 tbsp milk at a time to thin out icing if necessary.
6. ASSEMBLY:  Place one cake on serving dish.  Spread with icing. Top with remaining cake layer.  Spread top with remaining icing.

Asian Salmon Noodle Salad

Great for some left over salmon.  From Food and Drink Autumn 1999.

250 g Spaghetti, broken in half
1 tbsp grated ginger
4 tsp sesame oil
3 tbsp sodium reduced soy sauce
1/4 cup seasoned rice wine vinegar
2 tsp sugar
1 cup shredded carrot
2 cups matchstick size cucumber pieces
300g grilled salmon, cut into small chunks
2 tbsp chopped fresh coriander
1 tbsp toasted sesame seeds

1. Cook spaghetti in boiling water until cooked al dente.  Drain.
2. In a small bowl, mix together ginger, sesame oil, soy sauce, vinegar and sugar.  In a large bowl, toss together spaghetti, carrots, cucumber, salmon and coriander.  Pour in dressing and toss to coat salad.  Garnish with sesame seeds.

Lentil and Sweet Potato Soup

Love the colour and flavour of this soup!   From Food and Drink Autumn 2010.

2 tbsp olive oil
1 cup chopped onion
1 cup chopped carrot
3 cups peeled and chopped sweet potatoes
1 tsp chopped ginger
1/4 tsp chili flakes
1/2 tsp cinnamon
1/2 cup red lentils
5 cups vegetable stock
1/4 cup whipping cream (I use milk)
Salt and freshly ground pepper
1 tbsp lemon juice
1 tbsp maple syrup

Garnish
1 tbsp vegetable oil
1/4 cup sage leaves

1. Heat oil in a pot over medium heat.  Add onions and saute for 2 minutes or until they begin to soften.  Add carrots and sweet potatoes and saute for 5 minutes.
2. Add ginger, chili flakes and cinnamon and saute for 1 minute or until fragrant.  Add lentils and stir to coat with oil.
3. Add stock and bring to a boil.  Reduce heat to medium low and simmer for 20 to 25 minutes or until vegetables are very soft and lentils have exploded.
4. Puree soup in a food processor or with hand blender.  Return to pot, stir in whipping cream and season with salt and pepper.  Stir in lemon juice and maple syrup.  Reheat when needed.
5. For garnish, heat oil in a small skillet over medium high heat and fry sage leaves for 30 seconds or until crisp.  Drain on paper towels.  Place on soup.

Southwest Chicken Pot Pie

A hearty meal for the family and very easy to make.

1.5 lb boneless skinless chicken breast
1 large sweet onion, diced
3 celery stalks, chopped
3 large carrots, chopped
1/4 cup butter
1/4 cup flour
500 ml chicken stock

CORNMEAL TOP
2 cups flour
1 1/2 cups cornmeal
1/4 cup sugar
2 tbsp baking powder
2 tsp salt
1 tbsp chopped chipotle pepper
2 eggs
1 1/4 cups milk
2/3 cup butter, melted

Fry chicken in large skillet till no longer pink.  Transfer to plate.  Saute onion, celery and carrot for 5 minutes.  Transfer to plate.  Add butter, melt and add flour.  Cook 2 minutes.  Add stock to make roux. In 9 x 13 inch rectangle dish add above.  Mix all ingredients for cornmeal topping in a bowl and add by spoonfuls on top.  Bake in oven at 375F for 30 minutes.

Oatmeal and Carrot Muffins

yummy!

1 cup buttermilk (I use 1% milk soured with vinegar)
1 cup quick cooking oats (not instant)
1 egg, beaten
1/2 cup brown sugar
1/3 cup melted butter
1 cup finely shredded carrots
1 tsp vanilla
grated rind of 1 orange
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup chopped nuts or chocolate chips

Preheat oven to 375 degrees F.  Pour buttermilk over oats in a bowl.  Add egg, sugar, butter, carrots, vanilla and orange rind.  Mix thoroughly.  Combine flour, baking powder, baking soda and salt.   Add to oat mixture, stirring just until moistened.  Stir in nuts or chocolate chips.  Fill greased muffin cups two thirds full.  Bake until browned, about 15 to 20 minutes.

Danish Pork Soup

2 lb fresh pork (I use pork loin)
1 leek
2 carrots
1 parsnip
1/2 cup barley
2 potatoes
Salt to taste

Cut meat into cubes; add to 2 quarts boiling water.  Bring to a boil; skim soup.  Add barley and vegetables cut in cubes.  Cook about 1 1/2 hours.  Serve hot with chopped parsley.

Carrot Muffins

1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp each baking soda and salt
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg
generous pinch of allspice
3/4 cup packed brown sugar
1/2 tsp salt
1 egg
1/2 cup buttermilk or soured milk
1/3 cup oil
1/2 tsp vanilla
1 1/2 cup finely grated carrots
1 cup chopped nuts

1. Measure flour, baking powder, soda, salt, cinnamon, nutmeg, allspice and brown sugar into a large bowl.  Stir to blend in all ingredients.
2. In a smaller bowl, whisk together egg, buttermilk, oil and vanilla; pour over dry ingredients.  Sprinkle in carrots and nuts.  Stir just enough to blend dry and liquid ingredients together.
3. Transfer to greased or paper lined muffin cups.  Bake at 100F. for 18 min

Sweet'n Sour Chicken

A classic, and very family friendly!

1 can pineapple chunks
1/2 cup chopped onion
2 tbsp shortening
1 1/4 cups water
2 cups carrot sticks
3 bouillon cubes or instant broth packets
1/4 cup firmly packed brown sugar
2 tbsp cornstarch
1/4 tsp ginger
1/4 cup ketchup
2 tbsp vinegar
1 tbsp soy sauce
2 cups diced cooked chicken
1 cup green pepper strips
3/4 tsp salt
1 tbsp butter
2 1/4 cups minute rice

Drain pineapple, reserving juice.  Add water to juice to make 2 1/4 cups.  Saute onion in shortening in large skillet until tender.  Add 1 1/4 cups water, carrots and bouillon or broth.  Cover and simmer 5 minutes.  Combine sugar, cornstarch and ginger; add ketchup, vinegar and soy sauce, and stir into vegetable mixture.  Cook until clear and thickened.  Add chicken, green pepper and pineapple; cover and simmer 5 minutes.  Meanwhile, bring measured liquid, salt and butter to a boil.  Stir in rice.  Remove from heat; cover and let stand 5 minutes.  Serve chicken mixture over rice.

Makes 6 servings.

Grilled Sausage and Wheat Berry Salad

This is the first time I have tried Wheat Berries and I have to say they are wonderful!  A little chewy but I really like them.  They are wheat kernels with the outer hull removed.  An excellent source of dietary fibre and are available at the bulk food store.

4 bratwurst sausages - or turkey sausage
1 cup wheat berries
1 cup diced red peppers
1 cup diced, peeled carrots
1 cup diced cucumber
1/2 cup finely chopped green onion
1/2 tsp each salt and pepper
1/3 cup olive oil
2 tbsp balsamic vinegar
1/4 cup chopped fresh parsley

On greased grill preheated to medium high, grill sausages, turning often, until cooked through - about 15 minutes.  Let cool slightly; slice and set aside.

While the sausages are grilling, cook wheat berries in a large pot of boiling salted water, uncovered, until softened - about 40 minutes.  Drain.  Combine in a large bowl with red peppers, carrots, cucumber, green onion, salt, pepper, olive oil and balsamic vinegar.  Toss gently to combine.  Add sausage and parsley, and toss again.

Tomato Pasta Sauce

Simple and quick to make, healthier than the canned stuff!

1 tbsp olive oil
1 each onion and carrot, chopped
1 celery stalk, chopped
1/2 tsp salt
4 cloves garlic, minced
2 cans diced plum tomatoes (28 oz/796 ml)
2 bay leaves
1 1/2 tsp each dried oregano and basil leaves

1. Heat oil in a medium saucepan over medium heat.  Add onion, carrot, celery and salt.  Cook just until tender, about 5 minutes.  Add garlic and stir.
2. Add tomatoes.  Mash with a potato masher to crush them into smaller pieces.  Add bay leaves, oregano and basil.  Bring to a boil, reduce heat and simmer, stirring occasionally, until slightly thickened.

Thai Beef Salad

Awesome salad with an Asian flavour - feel free to switch up the beef for chicken, fish or shrimp

2 tbsp each lime juice and vegetable oil
1 tbsp each dark sesame oil and fish sauce
2 tsp granulated sugar
1 tbsp finely minced ginger
1 to 2 tsp very finely minced hot red chili pepper such as a habanero
1/4 tsp salt
4 cups thinly sliced Savoy cabbage
1 mini cucumber thinly sliced diagonally
1 medium carrot, coarsely grated
1 cup bean sprouts
1/3 cup shredded mint leaves
1/4 cup diced red onion
Thinly sliced leftover grilled steak
2 tbsp salted roasted peanuts

1. In a large bowl, whisk lime juice with vegetable oil, sesame oil, fish sauce and sugar until sugar is dissolved.  Stir in ginger, chili and salt.
2. Add cabbage, cucumber, carrot, bean sprouts, mint, red onion and steak. Toss to combine.  Sprinkle with peanuts.

Beef and Veg "Stroganoff"

A lighter take on the original stroganoff.  Add some mushrooms if you aren't feeding kids.  Got this out of Todays Parent magazine March 2010.

2 tbsp Worcestershire sauce
a couple of dashes hot sauce
4 tsp cornstarch
1 tbsp olive oil
1 lb (500 g) sirloin beef strips
pepper & salt (I didn't use any salt)
1 1/4 cups beef broth
2 tbsp tomato paste
2 cloves garlic, minced
1 tsp dried thyme leaves
1 large carrot, thinly sliced
1 cup frozen peas
3/4 - 1 cup sour cream (or substitute with 0 fat greek yogurt)

• In a small bowl, stir Worcestershire with hot sauce and cornstarch until cornstarch is dissolved.  Set aside.
• Heat oil in a large frying pan over medium high heat.  Season beef with salt and pepper.  Add half the meat and stir fry until cooked through, 3-4 minutes.  Remove to a plate.  Repeat with remaining meat.
• Add broth, tomato paste, garlic and thyme to pan, stirring any brown bits from bottom.  Bring to a boil.  Add carrots and simmer, covered, until nearly tender, about 5 minutes.
• Add peas and Worcestershire mixture.  Stir continuously until boiling and thickened.  Return meat to pan and heat through.  Remove pan from heat and stir in as much sour cream as you'd like.  Serve over extra broad egg noodles.
• Makes 4 servings.

Curried Sweet Potato, Carrot and Lentil Soup with Ginger

A great recipe based on one from Parents Canada magazine.  Healthy and delicious! Low in fat and loaded with fibre, vitamins and minerals.

1 tsp olive oil
1 medium onion, chopped
1-2 garlic cloves, crushed
1 tbsp grated fresh ginger
1/2 cup dry lentils
1 medium sweet potato, peeled and cut into chunks
2 carrots, peeled and chopped
1 tsp curry paste or powder
4 cups chicken or vegetable stock
salt to taste
1/4 to 1/2 cup plain yogurt (greek)

1. In a medium sized pot, heat oil over medium high heat and saute onion, garlic, and ginger for 3-4 mintues until the onion softens.
2. Add the lentils, sweet potato, carrots, curry paste and stock, along with a cup of water.  Bring to a boil, then turn the heat down, cover and simmer for half an hour, until the vegetables are very tender.
3. Season with salt, add the yogurt and use a hand held blender to puree it right in the pot.  Otherwise use a blender or potato masher.
4. Serve hot.  Leftovers can be stored in the refrigerator for up to a week, or cooled and frozen for up to 6 months.

Singapore Noodles with Burnished Barbecue Chicken

Vegetables, noodles and chicken you can't go wrong with this one!  The flavour will vary with the amount and type of curry you use.  I used a Japanese Curry powder that I had made for a previous recipe, but use what you enjoy.  Make sure you prep by chopping all vegetables prior to cooking.  This would also work well with a chow mein noodle.  Got this from the Food and Drink Summer 2011 book.

Chicken
1/3 cup (80 ml) reduced sodium soy sauce
2 tbsp (30 ml) vegetable oil
2 tsp (10 ml) pureed ginger root
8 boneless skinless chicken breasts, each about 8 oz (250 g)
1/4 cup (60 ml) honey

Noodles
12 oz (375 g) rice  vermicelli
hot water
3 tbsp (45 ml) vegetable oil
4 eggs, beaten
6 carrots, thinly sliced on the diagonal
4 stalks celery, thinly sliced on the diagonal
2 onions, thinly sliced
6 cloves garlic, minced
2 sweet red peppers, thinly sliced
2 tbsp (30 ml) minced ginger root
1/3 cup (80 ml) Indian yellow curry paste
2 tbsp (30 ml) reduced sodium soy sauce
1 tbsp (15 ml) Asian hot chili sauce
Chopped fresh cilantro
Lime wedges

1. For the chicken, combine soy sauce, oil and ginger in a shallow dish or sealable plastic bag.  Add chicken and turn to coat.  Cover or seal bag and refrigerate for at least 4 hours or for up to 1 day.
2. Preheat barbecue to medium.
3. Remove chicken from marinade, discarding any excess.  Grill, covered and turning once, 5 to 6 minutes per side or until no longer pink inside.  Brush 1 side with honey, turn and grill for 1 minute.  Brush remaining side with honey, turn and grill for 1 minute or until well glazed.  Transfer to a bowl or cutting board and let cool slightly. Shred chicken into large pieces or slice thinly.  Keep warm.
4. Soak rice vermicelli in a large bowl of hot water for about 5 minutes until softened or according to package directions.  Drain and set aside.
5. Heat 1 tbsp (15 ml) of the oil over high heat in a large wok and swirl to coat.  Pour in eggs and fry without stirring until almost set.  Stir to break up eggs slightly and fry until just set, then transfer to a plate.  Add half of remaining oil to wok.  In 2 batches, stir-fry carrots, celery and onions for 3 to 4 minutes or until onions are softened.  Transfer to a bowl.  Add remaining oil between batches.  Add garlic, red peppers, ginger and curry paste to wok and stir-fry for 3 minutes or until peppers are tender.
6. Return carrot mixture to wok and add noodles, soy sauce and chili sauce.  Fry, stirring gently, but thoroughly, with 2 large spatulas, until noodles are well coated in spices and steaming hot.  Add eggs and stir just to combine.  Arrange noodles on a platter and add chicken.  Garnish with cilantro and lime wedges.  Serve extra chili sauce on the side.

Serves 10 to 12