Indonesian Beef Fried Rice

From Deborah Palmer of A Movable Feast

A sweet, simple, tasty dish. Ingredients are basic. Preparation is a cinch. Flavours are a palate-friendly combo of familiar and exotic. This one is a sure winner for both adults and kids to make and eat. 

INGREDIENTS

• 2 Tbsp vegetable oil
• 1 onion chopped
• 2 cloves garlic, minced
• 1 zucchini, halved lengthwise and chopped
• 2 cups (6 oz.) sliced mushrooms
• 8 oz ground beef
• 2 Tbsp each, ketchup and soy sauce (or 1/4 cup ketjap manis, a sweet Indonesian soy sauce)
• 2 tsp each, brown sugar and paprika
• 1/2 tsp chili paste or hot pepper flakes (optional or to taste)
• 3 cups cooked rice

GARNISH

Large tomato cut in wedges
Half long cucumber thinly sliced
Egg strips (see method)

METHOD

1. In small non-stick pan, put 1 tsp oil.
2. Add one well-beaten egg; swirl round to cover pan.
3. Cook 2 minutes or till set.
4. Flip. Cook other side for 1 minute.
5. Cook and slice into strips for garnish. Set aside.
6. In a large skillet or wok over medium heat, cook onion, garlic, zucchini and mushrooms for 8 to 10 minutes, until starting to brown.
7. Add beef. Cook and break up any chunks until it is no longer pink.
8. Add ketchup, soy sauce (or ketjap manis), brown sugar, paprika and chili.
9. Cook, stirring, for 2-3 minutes on low heat.
10. Stir in rice. Reduce heat to very low.
11. Cook, stirring gently for 3 to 5 minutes or until heated through.

Garnish and serve.

Asparagus Gratin

From the Canadian Mennonite Cookbook.

INGREDIENTS

1. 3/4 to 1 lb. asparagus
2. 1/2 tsp salt
3. 1 cup water
4. 2 Tbsp butter
5. 2 Tbsp flour
6. 1 cup milk
7. 2 hard cooked eggs, sliced
8. 1/2 cup grated cheese
9. salt and pepper
10. 1/2 cup crumbs

METHOD

1. Cut asparagus in 1 inch pieces
2. Cook in salted water for about 10 minutes.
3. Drain well.
4. Melt butter, blend in flour.
5. Add milk slowly and cook till thick and smooth, stirring constantly.
6. In greased baking dish arrange in layers asparagus, sliced eggs, grated cheese, salt and pepper and sauce.
7. Brown crumbs in a little butter and sprinkle over top.
8. Bake and serve.

Asparagus Saute with Roasted Almonds

From Tomato Blessings and Radish Teachings by Edward Espe Brown

INGREDIENTS

• 1/4 cup almonds
• 2 pounds asparagus
• 1 Tbsp olive oil
• several pinches of salt
• 1/2 tsp grated lemon peel

METHOD

1. Roast almonds in 350F oven for 8 minutes until toasty, or in a dry skillet over moderate heat.
2. Let cool, and then slice them. (Already slivered almonds will not provide the same flavour.)
3. Snap off the tough ends of the asparagus by hand. Then cut into 3 inch long diagonal strips.
4. Heat large skillet, add the olive oil and a sprinkling of salt. Saute the asparagus for 2-3 minutes.
5. Taste, cover and cook over low heat until tender enough for your taste. The asparagus should be bright green.
6. Toss with lemon peel, check the seasoning, and serve, garnished with the almonds.

Serves 4 to 6 people.

Calabacitas con Queso

From “Company’s Coming: Dinners of the World”. Originally featured in Foodstuffs Hot Off the Griddle, August 1994.

INGREDIENTS

• 2 Tbsp cooking oil
• 1 cup chopped onion
• 1 garlic clove, crushed and minced
• 4 or 5 zucchini (~6”) unpeeled and thinly sliced
• 1 1/2 cups kernel corn
• 7 1/2 oz tomato sauce
• 4 oz canned chopped green chillies
• 1/2 tsp sugar
• 1 tsp salt
• 1/8 tsp pepper
• 1/2 cup grated Monterey Jack cheese

METHOD

1. Heat the cooking oil in a large frying pan.
2. Add onion and garlic.
3. Saute for about 3 minutes.
4. Add zucchini and corn, stirring and cooking until tender (3 or 4 minutes).
5. Add next five ingredients, heat until bubbling and turn out into a serving bowl.
6. Sprinkle with cheese before serving.

Serves approx. 8

Celery Couscous Curry

This curry makes a quick side-dish.

INGREDIENTS

• 2 tbsp oil
• 3 cups chopped celery
• 1 medium-large onion, chopped
• 2 cloves garlic, minced
• 1 ½ tsp curry powder
• 1 ½ tsp cumin (ground)
• 1 tsp coriander (ground)
• ½ tsp turmeric
• 1 cup couscous
• 2 cups boiling water
• ½ tsp salt
• Optional: nuts, raisins, dried cranberries

METHOD

Heat the oil in a large skillet. Add the celery, onion, and spices. Stir over medium-high heat for 2–3 minutes. Add the garlic and couscous and stir for a minute or so.
Add the salt to the boiling water. Pour the water over the vegetable–couscous mixture. Stir once, then cover. Turn the element to the lowest setting and simmer for about 20 minutes, without lifting the lid.
Fluff the mixture and let it steam, covered, for about 5 minutes
Add nuts, raisins and/or cranberries.

Coconut Vegetable Curry

A recipe from Company’s Coming by Jean Pare

INGREDIENTS

• 14oz can of light coconut milk
• 1 cup vegetable broth
• 3 Tbsp granulated sugar
• 3 Tbsp soy sauce
• 2 Tbsp lime juice
• 1 tsp red curry paste
• 19 oz can of chickpeas, rinsed and drained
• 14 oz can of cut baby corn, drained
• 1 cup chopped onion
• 1 cup sliced carrot
• 1 cup sliced celery
• 1/2 cup pot barley
• 1 cup chopped fresh asparagus
• 1 cup chopped red pepper

METHOD

1. Whisk first 6 ingredients in medium bowl until smooth.
2. Put next 6 ingredients in 3 1/2 to 4 quart slow cooker.
3. Pour coconut milk mixture over top. Stir. Cook, covered, on Low for 8-9 hours or on High for 4-4 1/2 hours.
4. Add asparagus and red pepper. Cook, covered, on High for 20-30 minutes until asparagus and red pepper are tender-crisp.

Makes about 8 cups.

Curried Fruit Wild Rice

A recipe from Company’s Coming by Jean Pare

INGREDIENTS

• 2 tsp canola oil
• 1 cup finely chopped onion
• 2 tsp curry powder
• 2 garlic cloves, minced (or 1/2 tsp of powder)
• 1 bay leaf
• 3 cups cooked wild rice
• 1 cup chopped cooking apple (such as McIntosh)
• 1/2 cup chopped dried apricot
• 1/2 cup chopped frozen (or fresh) mango pieces
• 1/2 cup evaporated milk
• 1/2 cup prepared chicken broth
• 1/4 cup dried cranberries
• 1/2 tsp lemon juice

METHOD

1. Heat canola oil in large saucepan on medium. Add onion. Cook, uncovered, for about 5 minutes, stirring often, until onion starts to soften.
2. Add next 3 ingredients. Stir (being careful not to break up the bay leaf). Cook for 1 minute.
3. Add remaining 8 ingredients. Stir. Bring to a boil. Reduce heat to medium-low.
4. Simmer, covered for 10 minutes, stirring occasionally, to blend flavours. Discard bay leaf.

Makes about 6 cups.

Garlicy Polenta Scramble with Basil & Cranberries

This garlicy Polenta acts as a new twist on an old Italian favourite. Makes a great side dish! (Vegan and Gluten Free!)

INGREDIENTS

• 1 package of Aurora Garlic and Basil Polenta 
• 3 tbsp olive oil
• 1/3 cup dried cranberries
• 1/2 cup fresh chopped basil
• 2-3 cloves crushed garlic
• 1/2 chopped onion
• salt and pepper to taste

METHOD

1. In a hot skillet, sautee onions and garlic in olive oil
2. Once onions are soft, add your Polenta (slicing it first and gradually scrambling it in the pan)
3. Add fresh basil, cranberries, and salt & pepper and continue to scramble your mixture. A hot skillet ensures a nice crispy texture, but be sure to keep your Polenta moving as it has a tendency to stick.

Once your mixture has darkened in colour and has formed a nice scramble, it’s ready to serve!

Harvest Vegetable Curry

From “Lighthearted Everyday Cooking” by Anne Lindsay

A warm meal for a cold month. This recipe is pretty adaptable if you’ve got a bountiful and miscellaneous crisper-full. It includes no salt. Secretly, we can tell you that ½ teaspoon of fine sea salt does not go amiss if not restricted by other dietary considerations.

Serves 6

INGREDIENTS

• 2 carrots, sliced
• 2 cups peeled cubed squash (about one inch pieces)
• 2 cups broccoli florets
• 1 sweet red pepper, cut in strips
• 1 small yellow zucchini (about 6 inch), cut in wedges
• 1 red onion, cut in wedges
• 1 cup cooked chick peas
• 1 Tbsp olive oil
• 1 Tbsp curry powder
• 2 Tbsp minced ginger root (or equivalent prepared chopped ginger)
• 1 tsp ground cumin
• 3 cloves garlic, minced (or equivalent prepared chopped garlic)
• 1/4 tsp hot pepper flakes (optional)
• 1/2 cup chicken or vegetable stock or water
• 2 Tbsp lemon juice
• 3 cup hot cooked brown rice, or couscous, or bulgur
• 2 Tbsp chopped fresh coriander, or parsley

METHOD

1. Steam carrots and squash for 5 minutes.  
2. Add broccoli, red pepper, zucchini and red onion; steam for 5 minutes.
3. Add chick peas; steam for 3 to 5 minutes or until all vegetables are tender-crisp.
4. Meanwhile, in a small saucepan, heat oil over medium heat.
5. Cook curry powder, ginger root, cumin, garlic and hot pepper flakes (if using). Stir often, for 2 minutes.
6. Add stock and lemon juice. Simmer uncovered, for 2 minutes.
7. Toss vegetables with sauce.

Serve over hot rice or couscous or bulgur. Garnish with coriander or parsley.

Jeweled Couscous

From Deborah Palmer of A Movable Feast

INGREDIENTS

• 2 cups quick cooking couscous
• 3 Tbsp butter or olive oil
• 2 or 3 steamed or sautéed zucchini squash (or another favourite like butternut)
• Chopped herbs such as chives, parsley, cilantro, etc.
• Salt to taste
• Dried fruits such as cranberries, apricots, currants, golden raisins, etc.
• Nuts such as walnuts, pumpkin seeds, almonds, cashews, etc. (you may choose to leave out all nuts according to dietary restrictions)
• ¼ tsp cinnamon and or ground coriander if desired
• 2 ½ to 3 cups of water or vegetable broth, brought to a boil

METHOD

1. In a medium skillet, sauté the squash just until tender.
2. Combine all ingredients except squash in a large microwave-proof bowl.
3. Cover the top of the bowl partially and heat on high for 3 minutes, checking after 3 minutes to stir and break up any clumps. Add more liquid if needed.
4. Microwave for 3 minutes more, then fluff up the grains. Gently stir in the squash.
5. Cover lightly after cooking.

Nutty Bulgur Pilaf

Originally published in Foodstuffs Hot Off the Griddle, November 1994.

INGREDIENTS

• 1 Tbsp vegetable oil
• 1 large carrot, finely diced
• Half onion, finely diced
• 1 cup bulgur
• 1 1/2 cups water
• 1/2 tsp salt
• 1/2 cup chopped pecans
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped sweet red pepper

METHOD

1. In small heavy saucepan, heat oil over medium-high heat; add carrot and onion. #Cover and cook, stirring occasionally, for 3 to 4 minutes or until softened.
2. Add bulgur; cook, stirring, for 1 minute.
3. Add water and salt; bring to boil.
4. Reduce heat to low; cover and simmer for 20 to 25 minutes or until bulgur is tender and liquid is absorbed.
5. Add pecans, parsley, and red pepper (if using); toss lightly with fork to combine.
6. Taste and adjust seasoning if necessary.

Makes 4 servings.

Rapini x 2

Silvia's Rapini

INGREDIENTS

• 1 bunch rapini, ends trimmed and stems sliced in half lengthwise
• 1/2 cup pinenuts
• 2-3 Tbsp olive oil
• 1-2 Tbsp honey
• salt to taste

METHOD

1. Wash rapini in plenty of water, lightly drain the water, leaving some water on the rapini to add to the pan later.
2. Lightly saute the pinenuts in the olive oil over medium heat until lightly browned.
3. Add the slightly wet rapini to the pan, cook, stirring occasionally, for about 10 minutes or until rapini is wilted and tender.
4. Sprinkle with salt and drizzle honey over top. Toss to coat.

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Robin’s Rapini

INGREDIENTS

• 1 bunch rapini, ends trimmed and rapini chopped
• 1 small red onion, chopped
• 3-4 garlic cloves, peeled and minced
• 2-3 Tbsp olive oil
• Salt and pepper to taste

METHOD

1. Wash rapini in plenty of water, lightly drain the water, leaving some water on the rapini to add to the pan later.
2. Heat the olive oil in the pan over medium heat, add the onion and garlic. Cook, stirring, for 3-4 minutes.
3. Add the slightly wet rapini to the pan, cook, stirring occasionally, for about 10 minutes or until rapini is wilted and tender.
4. Season with salt and pepper. Toss to coat.

Ratatouille a la Marche

From Deborah Palmer of A Movable Feast

This main course or side dish is especially good served at room temperature and wonderful when the flavours have had a chance to meld. 

INGREDIENTS

• 4 medium tomatoes, cut in half
• 2 onions, red and / or white, cut into slices
• 2 to 3 cloves garlic
• 3 zucchini, cut in half and sliced lengthwise
• 1 medium eggplant, sliced lengthwise
• 1 green pepper, cut in half and seeded
• 2 to 3 Tbsp olive oil
• 1/2 tsp sugar
• Salt and pepper
• 1/4 tsp dried thyme, oregano and basil OR 1 Tbsp each of fresh
• 1 Tbsp lemon juice

METHOD
Slice tomatoes, onions, zucchini, eggplant and peppers as directed. Peel garlic cloves and leave whole. Place all vegetables, cut side down, on grill and cook turning for approximately 15 minutes. Thin slices will take less time. When all vegetables are cooked, slice the larger pieces into more convenient serving size. Place in serving dish and dress with herbs, then with oil, lemon juice and salt and pepper.

Saffron Pilau

From Deborah Palmer of A Movable Feast

A heavenly feast of something yummy. 

INGREDIENTS

• 1 to 2 tsp saffron threads
• 2 cups boiling water
• 1 tsp salt
• 2 Tbsp butter OR one each oil and butter
• 2 Tbsp olive oil
• 1 large onion, finely chopped or sliced
• 3 Tbsp pine nuts
• 1 3/4 cups white long-grain rice
• 1/2 cup golden raisins or sultanas
• 6 green cardamom pods, shells lightly cracked
• 6 cloves
• Salt and pepper

METHOD
Toast saffron threads in a dry skillet, stirring over medium heat for about 2 minutes or until they give off aroma. Transfer immediately to a plate. Pour the boiling water into measuring cup. Stir in saffron and 1 tsp salt. Set aside for 30 minutes to infuse. Melt butter with oil in a skillet over medium high heat. Add onion and cook 5 minutes, stirring until softened. Lower heat. Stir in pine nuts. Cook for 2 minutes, stirring until golden brown. Take care not to burn. Stir in rice for about 1 minute, coating all grains with oil. Add raisins, cardamom, pods and cloves. Pour in the saffron-flavoured water and bring to a boil. Lower heat; cover and simmer 15 minutes without removing the lid. Remove from heat. Let stand 5 minutes without uncovering. Remove lid and check that rice is tender, all the liquid has been absorbed and the surface has small indentations all over. Using a fork, fluff up the rice.

Spicy Kasha

Looking for something new in your cereal bowl? Try this rich and exotic Russian breakfast treat.

INGREDIENTS

• 1 cup kasha (toasted buckwheat groats)
• 1 egg, lightly beaten
• 1/4 cup molasses
• 1/2 tsp ginger
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 2 1/2 cups boiling water
• 3 Tbsp butter

METHOD

1. Mix the kasha and egg with a fork and put in a large heavy skillet over medium heat.
2. Stir until the grains separate, being careful not to burn the mixture.
3. Add remaining ingredients (except butter) and bring to a boil.
4. Reduce heat, cover and simmer until the kasha is tender and the liquid is absorbed—about 25 minutes.
5. Add butter and fluff with a fork.

Serve with light cream.

Spinach with Raisin and Pine Nuts

Delicious as a snack or with your meal. From Hot Off the Griddle, April 2004

INGREDIENTS

• 1/3 cup dark raisins
• 1 thick slice crusty white bread
• 3 Tbsp olive oil
• 1/3 cup pine nuts
• 1 1/4 lb (570 grams) young spinach with stalks removed
• 2 garlic cloves, crushed
• Salt
• Ground black pepper

VARIATION Use Swiss chard, kale or beet greens instead of spinach, cooking them a little longer.

METHOD

1. Put the raisins in a small bowl with boiling water. Leave to soak for 10 minutes. Drain.
2. Cut the bread into cubes. Discard the crusts. Heat 2 Tbsp of the oil and fry the bread until golden. Drain.
3. Heat the remaining oil in the pan. Fry the pine nuts until beginning to colour.
4. Add the spinach and garlic and cook quickly, turning the spinach until it has just wilted.
5. Toss in the raisins and season lightly with salt and pepper.

Transfer to a warmed serving dish. Scatter with croutons and serve hot.

Summer Vegetable Bowl

Originally published in Foodstuffs Hot Off the Griddle, August 1994.

INGREDIENTS

• 4 bacon slices
• 12 tiny white onions
• 1 small green pepper, diced
• 2 cups hot water
• 1 pound trimmed green beans
• 6 ears corn, broken in thirds
• 2 tsp salt
• 2 tsp sugar
• 1/4 tsp ground white pepper
• 6 small zucchini, cut in 1” chunks
• 2 large celery stalks, cut in 1” slices
• 1 large ripe tomato, cut in wedges

METHOD

1. In 6-quart Dutch oven over medium heat, fry bacon until crumbly-crisp; drain on paper towel.
2. To drippings add onions and green pepper, and cook until golden and tender-crisp.
3. Add 2 cups hot water and next five ingredients.
4. Bring to a boil, then reduce heat, cover and simmer for 10 minutes.
5. Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender.
6. With a slotted spoon, arrange on a large platter or in a large shallow bowl.
7. Crumble bacon and sprinkle over top, and arrange tomato wedges – just before serving.

Serves approx. 8

Tandoori Masala Roasted Vegetables

Tested and contributed by Mandy Carter

These tasty indian-style roasted vegetables make an excellent side dish. They’re easy and allow for lots of creativity!

INGREDIENTS

• 1 large carrot
• 1 large turnip (or other root vegetable of your choice)
• 1 head of broccoli
• 1 head of cauliflower
• 1 onion
• 1/3 cup olive oil
• 1 - 3 tbsp tandoori masala (depending on batch size). Available at Foodstuffs!
• 1 tsp cumin
• 1 tsp curry powder
• salt and pepper to taste

Depending on how much you’d like to make, any other vegetables can be added (red and green peppers, sweet potatoes, new potatoes).

METHOD

In a pyrex or similar casserole dish add chopped vegetables (the thinner the slice, the faster they will cook) and toss with olive oil. Add your spices and mix again. Once your oven has reached it’s 400 degree temperature, place your dish inside and allow it to bake for about 30 minutes. Can be served with rice, tandoori chicken, or a nice chick pea curry. Enjoy!

Zucchini & Lemon

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

INGREDIENTS

• 4 small zucchini
• 3/4 cup onion, chopped
• 1/4 cup butter
• 3 Tbsp lemon juice
• 1 tsp oregano

METHOD

1. Slice zucchini in 1/2 inch rounds.
2. Cook 8 minutes in boiling water or over steam.
3. Drain and place in serving dish.
4. Meanwhile cook onion in butter until tender.
5. Add lemon juice & oregano.
6. Pour over zucchini & serve.

Apricot Shortbread

From Hot Off the Griddle #22, December 1993.

This is a fun variation on shortbread. 

INGREDIENTS

• 1/3 cup soft butter or margarine
• 1/2 cup light brown sugar, firmly packed
• 1 cup sifted all purpose flour
• 3/4 cup dried apricots
• 1 tsp grated lemon peel
• 2/3 cup granulated sugar
• 2 tsp. cornstarch
• 1/3 cup chopped walnuts

METHOD

1. Preheat oven to 350 F.
2. In medium bowl beat butter with sugar until light and fluffy.
3. At low speed, beat in flour.
4. Pat mixture evenly into bottom of an 8” x 8” x 2” pan.
5. Bake 12 minutes, or until light golden in colour.
6. Let cool completely in pan on wire rack.

APRICOT FILLING 

... Meanwhile make apricot filling.

1. Place apricots in small saucepan; add just enough water to cover; bring to boiling.
2. Reduce heat, and simmer, covered, 15 minutes.
3. Drain apricots, reserving 3 tbsp. cooking liquid.
4. Chop apricots fine.
5. Combine in small saucepan with reserved liquid, lemon peel, sugar, cornstarch.
6. Bring to boiling, stirring; boil 1 minute.
7. Let filling cool 10 minutes.

Spread evenly over shortbread crust. Sprinkle with walnuts. Bake 20 minutes.  Let cool completely in pan on wire rack before cutting into bars.

Makes 20.