Walnut Pesto Potato Salad

From Canadian Living magazine July 2014
 

INGREDIENTS

• 500 grams yellow-fleshed baby potatoes, scrubbed
• 1 1/3 cups (325 mL) lightly packed fresh basil leaves
• 1/3 cup (75 mL) chopped walnuts, toasted
• 1/4 cup (60 mL) grated Parmesan cheese
• 1/4 tsp (1 mL) lemon zest
• 4 tsp (18 mL) lemon juice
• 1 clove garlic, minced
• 1/4 tsp (1 mL) salt
• Pinch of pepper
• 3 Tbsp (45 mL) extra-virgin olive oil
• 1 Tbsp (15 mL) chopped fresh chives
   

METHOD

1. In large saucepan of boiling salted water, cook potatoes until tender, about 15 minutes; drain, reserving 2 Tbsp cooking liquid. Let cool enough to handle; peel and set aside.
2. Meanwhile, in food processor, pulse together basil, all but 1 Tbsp of walnuts, the Parmesan cheese, lemon zest, lemon juice, garlic, salt and pepper until mixture becomes coarse paste; scrape down side.
3. With motor running, add oil and reserve cooking liquid in thin, steady stream until smooth.
4. Toss potatoes with pesto and half the chives to coat.
5. Top with remaining chives and reserved walnuts.

Wheat Berry and Chickpea Salad

From Canadian Living magazine July 2014
 

INGREDIENTS

• 1 cup (250 mL) wheat berries
• 4 cups (1 L) broccoli florets (about one small head)
• 3 Tbsp (45 ML) extra-virgin olive oil
• 2 Tbsp (30 mL) lime juice
• 1 tsp (5 mL) garam masala
• 1 tsp (5 mL) liquid honey
• 1/4 tsp (1 mL) salt
• Pinch of pepper
• 1 can (540 mL) chickpeas, drained, rinsed and patted dry
• 1/3 cup (75 mL) diced red onion
• 1/3 cup (75 (mL) torn fresh cilantro
   

METHOD

1. In large saucepan of boiling salted water, cook wheat berries, covered, until chewy on the outside with a soft centre, about one hour; let cool.
2. Meanwhile, place broccoli in steamer over boiling water; cover and steam until tender-crisp, about 3 minutes; set aside and let cool.
3. In large bowl, whisk together oil, lime juice, garam masala, honey, salt and pepper.
4. Stir in wheat berries, broccoli, chickpeas, onion and cilantro.
5. Toss to combine.

Chili Sauce - the Classic

From the Collection of Marg Dye

This recipe – or something like it – has been in every Canadian family's recipe treasury for generations – how better to use some of those tomatoes that are ripening faster than you can ever hope to eat them?

Honestly, there's no substitute for hand-chopping. The food processor will make short work of it ... but the resulting Chili Sauce "relish" will not be quite as spectacular. Delicious with meats and cheeses… or chips... or just by the spoonful!

INGREDIENTS

• 12 cups peeled ripe tomatoes, cut in eighths
• 3 cups finely chopped inner celery
• 2 cups chopped onion
• 1/4 cup pickling salt
• 2 cups sugar
• 1 cup cider vinegar
• 1/16 tsp cayenne pepper (or to taste)
• 2 Tbsp mustard seed
• 1 finely chopped medium green pepper
• 6-ounce can tomato paste

METHOD

1. Pour boiling water over about 3 1/2 quarts tomatoes to blanch for 1 minutes.
2. Drain. Peel and cut into eighths, then measure 12 cups, well packed.
3. Stir in the chopped celery and onion, and sprinkle with the pickling salt and stir in and let stand overnight.
4. In the morning, drain through colander to drain off excess liquid but do not press it.
5. Turn into large kettle (not enamel) and add sugar, vinegar, mustard seed and cayenne and boil for 45 minutes, or until celery is tender and tomatoes are cooked to a mush, stirring frequently.
6. Now add finely chopped green pepper and the tomato paste and boil 15 to 30 minutes longer or until green pepper is tender and all is of chili sauce consistency.
7. Pour into sterile jars and seal.

Scan the recipe index for other ways to get into a
delicious pickle!

Jamaican Jerk Sauce

From Deborah Palmer of A Movable Feast

For a festive summer, add barbecue brush to big bowl of jerk sauce. Apply liberally on fish, steak, pork, chicken or shrimp. Call all the neighbours and put on the music. Recipe makes enough to party all summer. 

INGREDIENTS

• 6 scallions, thinly sliced
• 2 large shallots, minced
• 2 large cloves garlic, minced
• 1 Tbsp fresh ginger, peeled and minced
• 1/2 Scotch bonnet or habanero chili seeds and ribs removed, minced
• 1 Tbsp ground allspice
• 1 tsp black pepper, freshly ground
• 1/4 tsp cayenne pepper
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg, ground
• 1 Tbsp thyme leaves, fresh or dried
• 1 tsp coarse salt
• 1 Tbsp dark brown sugar
• 1/2 cup orange juice
• 1/2 cup rice wine vinegar
• 1/4 cup red wine vinegar
• 1/4 cup soy sauce
• 1/4 cup olive oil

METHOD
In bowl, combine scallion greens, shallots, garlic, ginger and chili. Set aside. In another bowl, combine spices, thyme, salt and sugar. Into the spices, whisk the orange juice, both vinegars and soy sauce. Slowly drizzle in the oil while whisking constantly. Add scallion mixture and stir to combine. Allow at least one hour before marinating meat, fish, shrimp or poultry. Boil, grill or pan fry. Serve hot. Enjoy!

Marmalade Sauce

From Anne Lindsay’s “Lighthearted Everyday Cooking”.

INGREDIENTS

• 1/2 cup marmalade
• 1/4 cup orange juice
• 1 tbsp lemon juice
• 1/2 tsp each grated lemon and orange rind
• 5 cups sliced fruit or berries
• 2 tbsp Cointreau or orange liqueur (optional)

METHOD

1. In bowl, mix marmalade, orange and lemon juice and rind.
2. Add sliced fruit or berries; gently stir to mix well.
3. Cover and let stand for up to 4 hours.

Just before serving, stir in Cointreau (if using).

Roasted "Plum" Sauce

From Deborah Palmer of A Movable Feast

INGREDIENTS

• 8 plum tomatoes, halved lengthwise
• 1/2 tsp sugar
• 1 to 2 tsp olive oil
• 1 tsp balsamic vinegar

METHOD
Halve plum tomatoes. Arrange cut side up in a roasting pan. Spray with cooking oil. Sprinkle with sugar. Grill until slightly charred, about 10 to 15 minutes. Turn and grill for 3 to 5 minutes more. Remove from pan and puree in a blender or processor. Add olive oil, vinegar, salt and pepper.

Zita's Sundried Tomato Sauce

Thanks to Zita, a long-time customer, for this recipe. First printed in Hot Off the Griddle #47, January 1996.

INGREDIENTS

• 2 tbsp sun-dried tomatoes, chopped
• 2 tbsp balsamic or red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, mashed

METHOD

Combine the above 4 ingredients, then add 1/3 cup olive oil and mix well.

Bagel Bonanza & Stuffed Croissants

BAGELS
One bagel per person, your choice of variety

FILLINGS
Cream cheese with sliced salami
Cheery jam with sliced banana
Grated cheddar cheese with sliced tomatoes (lightly grill the cheesy bagel to melt slightly before topping with tomatoes

METHOD
Layer bottoms of the toasted bagels with filling of your choice, then put lids on bagels and eat while they are warm.

CROISSANTS
One croissant per person

FILLINGS
Cream cheese with strawberry jam
Dark semi-sweet chocolate, coarsely grated
Sliced ham or turkey with cheddar cheese

METHOD
Warm croissant in oven or under broiler, then cut them in half and spread with filling of your choice. Spread croissant with cream cheese, then top with jam. For chocolate croissant, sprinkle grated chocolate on the bottom half and warm it under the broiler for a minute, then add croissant lid. For ham and cheese croissant, layer a slice of ham on the bottom, sprinkling grated cheese on top. Grill for one minute before adding croissant lid.

Sesame Seed Wafers

From Hot Off the Griddle #49, March 1996.

INGREDIENTS

• 3/4 cup soft butter or margarine
• 1 1/2 cups light brown sugar, packed
• 2 eggs
• 1 tsp vanilla
• 1 1/4 cups sifted all-purpose flour
• 1/4 tsp baking powder
• 1/2 cup sesame seeds, toasted in 325F oven

METHOD

1. Cream butter; add sugar, eggs and vanilla; beat until light.
2. Add remaining ingredients; mix well.
3. Drop by teaspoonfuls onto greased cookie sheets.
4. Bake in 325F oven about 15 minutes.

Makes about 5 dozen.

Summertime Green Soup

Hot Off the Griddle, June 2005 - From Deborah Palmer of A Movable Feast

INGREDIENTS

• 6 cups chicken stock
• 3 Tbsp long grained rice
• 1 large onion, choped
• 3 medium or 4 small zucchini, sliced OR 1 large bag washed spinach
• 1 clove garlic (optional)
• Freshly grated nutmeg, to taste
• Freshly ground black pepper, to taste
• Plain yogurt or sour cream

INSTRUCTIONS

1. In a large soup pot, bring the stock to a boil.
2. Add rice.
3. Turn down heat to medium-low, add the onion, and simmer gently, covered, about 20 minutes.
4. Drop in the zucchini, re-cover, and let cook until zucchini is quite soft, 7 to 8 minutes.
5. If using spinach, drop the leaves by handfuls into the hot stock. Do not cover, but stir gently until all the leaves are wilted and soft, about 3 to 4 minutes.
6. Allow soup to cool slightly and puree in a blender; zucchini soup can be chunky but spinach soup is best if pureed completely.

The zucchini soup is good hot or cold; spinach soup is best cold. Try both. See which you prefer!

Serve with yogurt or sour cream.

Black Bean and Barley Soup

From Jean Pare's Company’s Coming - Soups

INGREDIENTS

• 1 Tbsp canola oil
• 2 cups chopped onion
• 1 1/2 cups chopped celery
• 1 cup chopped red pepper
• 2 garlic cloves, minced
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 8 cups prepared chicken or vegetable broth
• 19oz can of black beans, rinsed and drained
• 1/3 cup pot barley
• 2 bay leaves
• 2 Tbsp chopped fresh cilantro or parsley

METHOD

1. Heat canola oil in large saucepan or Dutch oven on medium.
2. Add next 3 ingredients. Cook, uncovered for about 10 minutes, stirring often, until onion is softened.
3. Add next 3 ingredients. Heat and stir for about 1 minutes until fragrant.
4. Add broth and beans. Stir. Carefully process with hand blender or in blender until vegetables are finely chopped. Bring to a boil.
5. Add barley and bay leaves. Stir. Reduce heat to medium-low. Simmer, covered, for about 1 hour, stirring occasionally, until barley is tender. Discard bay leaves.
6. Add cilantro. Stir.

Makes about 9 3/4 cups.

Camper's Six Bean Soup Mix

From Hot Off the Griddle #52, June 1996. Contributed by Chris Dye. Taken from the wonderful book “Full of Beans” by Violet Currie & Kay Spicer, published in the early 1990s - and one of the first gluten-free cookbooks any of us had the pleasure to own and use.

Make this ahead of time and take it with you on camping trips, or give it as a gift. 

Cooking instructions for the mix are elsewhere in our collection.

INGREDIENTS

• 2 cups each dried white, red and dark red kidney, black, yellow-eyed and Romano beans.

• 1 1/2 cups millet or long grain rice

• 1/4 cup chili powder

• 2 tbsp each dried basil and parsley

• 1 tbsp each ground thyme, marjoram and sage

• 1 tbsp ground celery seed

• 1 tbsp dehydrated granulated garlic

• 1 tsp freshly ground black pepper

• 1 tsp crushed red chili pepper

• 1 1/2 cups chopped sun-dried tomatoes

• 1 1/2 cups dehydrated chopped onions

• 2 tbsp salt

• 1 tbsp granulated sugar

• 6 bay leaves

METHOD

1. In large bowl, thoroughly mix white, red and dark red kidney, black, yellow-eyed and Romano beans.

2. Measure 2 cups into each of six plastic storage bags.

3. Add 1/4 cup millet to each bag.

4. In small processor or with mortar & pestle, combine chili powder, basil, parsley, thyme, marjoram, sage, celery seed, garlic, black and red pepper.

5. Process or grind until well blended.

6. Divide evenly among 6 small plastic bags.

7. To each one, add 1/4 cup each tomatoes and onions, 1 tsp salt, 1/2 tsp sugar and 1 bay leaf, crumbled.

8. Close and seal bags.

Makes 6 bags, each enough for 8 servings.

Camper's Six Bean Soup

From Hot Off the Griddle #52, June 1996. Contributed by Chris Dye. Taken from the wonderful book “Full of Beans” by Violet Currie & Kay Spicer, published in the early 1990s - and one of the first gluten-free cookbooks any of us had the pleasure to own and use.

INGREDIENTS

• 1 bag Camper’s Six Bean Soup Mix (recipe elsewhere in our collection)

• 8 cups water

METHOD

1. Remove bag of seasoning from soup mix; set aside.

2. Rinse bean mixture.

3. Add to large heavy soup kettle; stir in water.

4. Bring to boil over campfire, grill or burner; reduce heat and simmer, covered and stirring occasionally, for 30 minutes or until beans are almost tender.

5. Stir in seasonings; simmer, stirring frequently and adding more water as liquid evaporates, for 45 to 60 minutes or until beans are tender. (Some of them will be mushy and thicken the soup).

Makes 8 one-cup servings.

Carrot Soup

Originally published in Foodstuffs Hot Off the Griddle, October 1993.

INGREDIENTS

• 1/3 cup butter
• 1/2 cup chopped onion
• 2 cups thinly sliced carrots
• 3 chicken bouillion cubes
• 3 cups boiling water
• 1/4 cup long grain rice
• 1/2 tsp salt
• 2 cups milk

METHOD

1. In a medium saucepan, saute onions in butter until golden.
2. Add carrots and toss until coated with butter.
3. Add bouillion cubes, water and rice.
4. Cover and simmer until carrots are fork-tender and rice is cooked.
5. Add salt.
6. Whir in blender one-third at a time until smooth.
7. Return to saucepan.
8. Add milk and heat.

Makes 6 servings.

Egg Drop Soup

INGREDIENTS

• 4 cups rich chicken stock
• 1/2 tsp soy sauce
• 1/2 cup chopped cooked chicken
• 1/2 cup frozen green peas
• 1/4 cup thinly sliced green onon
• 1 egg, lightly beaten

METHOD

1. Bring stock and soy sauce to boil.
2. Add chicken, peas and onion.
3. Return to boil.
4. Remove from heat and, in slow steady stream, drizzle egg into soup.
5. Allow egg to set for 1 minute.
6. Stir gently before ladling soup into bowls.

Serves 4.

Hot and Sour Soup

From Deborah Palmer of A Movable Feast

Make fresh each time to fully enjoy this justly famous soup. 

INGREDIENTS

• 5 cups of chicken or vegetable stock
• 1/4 oz of dried Chinese mushrooms, (OPTIONAL: cloud ears)
• 12 or more fresh shitake mushrooms
• 1/2 cup firm tofu, cut into ½ inch cubes
• 1 or 2 red chilies, finely sliced
• OPTIONAL: 1/4 tsp chili oil or 1 tsp to 1 Tbsp sambal oelek
• 1 small can bamboo shoots, drained and sliced
• 2 to 4 Tbsp minced coriander leaves
• 2 Tbsp light soy sauce
• 1/2 tsp white pepper
• 1 Tbsp sugar
• 2 to 3 Tbsp rice vinegar
• 2 Tbsp cornstarch
• 2 Tbsp cold water
• 1 egg white
• 1 tsp sesame oil

OPTIONS FOR THAI FLAVOUR

• 2 cloves minced garlic
• 1 lemon grass stalk, 2 inches at bottom finely minced
• 1 or 2 lime leaves
• 4 slices of fresh ginger or galangal
• Juice of one lime
• 2 Tbsp chopped fresh coriander root
• 1/2 cup thinly sliced red pepper

METHOD
If using dried mushrooms, soak for about 20 minutes. Remove and discard stems of the shitake mushrooms; then cut caps into thin strips. Cut tofu into 1/2 inch cubes and slice bamboo shoots finely. Place stock, mushrooms, tofu, bamboo shoots and Chinese mushrooms in large saucepan. Bring to a boil, lower the heat and simmer for about 5 minutes. Stir in sugar, vinegar, soy sauce, chili and pepper. Mix cornstarch with water to form a paste; then mix it into the soup, stirring until the soup thicken slightly. Lightly beat the egg white; then pour slowly into the soup in a steady stream. Stir constantly until egg white changes colour. Just before serving, add sesame oil. Ladle into hot soup bowls and garish with coriander leaves.

For Thai flavour soup, add some or all of the suggested options.

Indian-Inspired Vegetable Soup

From: The Indian Slow Cooker by Anupy Singla
(Contributed by our friend Dave Carney)

Slow Cooker size: 5-Quart
Cooking time: 7 Hrs on high
Yeild: 14 cups

"My mom makes the most amazing vegetable soups. This recipe is a great example of how she blends fresh vegetables with Indian lentils and spices. You may substitute any vegetable you have on hand, such as cauliflower, spinach or broccoli. You can also try using barley or wild rice as the grain, and substituting another lentil for the moong dal." Dave

INGREDIENTS

• 2 yellow or white onions, peeled and chopped
• 2 large tomatoes, chopped
• 1 (2 inch) piece ginger, peeled and minced or grated
• 3 cloves garlic, peeled and chopped or grated
• 4 stalks celery, chopped
• 1/2 head green cabbage, chopped
• 2 Tbsp dried whole moong dal with skin
• 2 Tbsp brown rice
• 2 Tbsp quinoa
• 1 Tbsp cumin seeds
• 1/2 tsp turmeric powder
• Salt and pepper to taste
• Shredded cheese (any kind), for garnish
• Crushed tortilla chips, for garnish

METHOD

Put all the ingredients in slow cooker (except salt, pepper, cheese and chips). Cover with water to about 2 inches above the contents.

Cook on high for 7 hours. Once it’s cooked, blend a few times with an immersion blender or take out 3 cups, process in a blender, and return it to the slow cooker.

Add salt and pepper to taste. Garnish with a pinch of shredded cheese and crushed tortilla chips.

Kale and Potato Soup

Greens and beans turn ordinary potato soup into a meal-in-a-bowl. Hearty kale hits the spot in winter, but try beet greens instead as spring draws nearer.

INGREDIENTS

• 2 tbsp oil
• 2 medium onions, chopped
• 1 carrot, peeled and chopped
• 3 garlic cloves, minced
• 2 large or 3 medium potatoes, peeled and diced
• 6 cups vegetables broth
• ½ tsp dried oregano
• ½ tsp dried basil
• ½ tsp hot red pepper flakes (or to taste)
• 4 medium/large kale leaves, washed and roughly chopped
• 1 cup cooked Romano beans, or 1 can Romano beans, drained and rinsed
• salt, pepper, and lemon juice to taste

METHOD

1. Heat the oil in a large pot over medium heat.
2. Add the onion and carrot. Cover, and cook until softened, about 7 minutes.
3. Add the garlic, potatoes, broth, oregano, basil, and red pepper flakes. Simmer for 20 minutes.
4. Blend with an immersion blender until smooth.
5. Stir in the kale and cook for 20 minutes longer.
6. Add the beans and simmer for 10 minutes.
7. Taste and adjust seasonings with salt, pepper, and lemon juice.

Lentil Soup

From Jehane Benoit’s Madame Benoit Cooks at Home.

A bowl of lentil soup, a thick wedge of apple pie with cheese and a large cup of hot tea make a perfect lunch.

INGREDIENTS

• 2 cups brown or green lentils
• 4 cups cold water
• 1 tsp salt
• 1/4 tsp pepper
• 1/2 cup butter
• 19-oz can tomatoes
• 1 onion, diced
• 2 Tbsp fresh dill or 1 tsp dill seeds
• 2 garlic cloves, crushed
• 2 bay leaves

METHOD

Place the ingredients in a saucepan and slowly bring to a boil.
Cover and simmer over low heat for 2 to 2 1/2 hours.

Makes 10-12 servings.
 

Potato Chowder

From: The New York Times New Natural Foods Cookbook.

INGREDIENTS

• 3 Tbsp vegetable oil
• 1/4 cups chopped onion
• 2 cups water
• 1 tsp salt
• 5 medium-sized potatoes, peeled and diced
• 1 cups carrots, finely diced
• 1 cups shredded spinach
• 4 cups milk, scalded (not boiled)

METHOD

1. Heat the oil in a heavy saucepan.
2. Add the onion; saute until tender.
3. Add the water, salt, potatoes and carrots.
4. Bring to a boil, cover and simmer until the vegetables are tender—about 15 minutes.
5. Add the spinach and cook just until it is limp and dark green—about 3 minutes.
6. Add the milk and heat the mixture to just below the simmer point (but do not boil!).

Serves six.