Couscous and Mint Salad

From Fresh Moroccan by Nada Saleh

This is a traditional, simple salad made with a delicious mixture of aromatic herbs, spices, and tomatoes – an elegant and delicious recipe

INGREDIENTS

• 1 cup organic couscous
• 2 Tbsp argan or extra virgin olive oil
• 1-1 1/2 Tbsp dried mint
• 3 tomatoes, peeled, seeded and finely diced
• 1 large garlic clove, crushed
• 1 onion or 4 small green onions, finely chopped
• 3 Tbsp lemon juice
• 1/4 tsp cayenne pepper
   

METHOD

Cover the couscous with water. Rake it through with your fingers, then drain and immediately spread it evenly over a large tray or shallow pan. Rake the grains with your fingers a few times to aerate them, then leave for 20-30 minutes until the water is absorbed and the couscous is relatively dry.
Rub the couscous gently between your palms, allowing it to fall back into the tray or pan, to break down any lumps. Repeat until the couscous has no lumps.
Rub your palms with a little oil and repeat the process. Alternatively, drizzle the oil over the couscous and rake through the grains.
Add the mint, rub it in well, then add all the remaining ingredients, mixing gently yet thoroughly.
Leave for 5 minutes to allow the flavours to come together, then serve.

Parkin Spice Cake

Presented in “Joy of Cooking” as a not-too-sweet Guy Fawkes Day cake. It needs no icing, although a warm, tangy lemon dessert sauce goes nicely. It’s a treat for breakfast with no more sweetening than the average packaged breakfast cereal.

INGREDIENTS

Heat in a double boiler (or very gently in saucepan or microwave):

• 1/2 cup butter
• 2/3 cup treacle (or molasses, if need be)

Mix in a bowl:

• 2/3 cup quick-cooking rolled oats (not instant)
• 1 cup all-purpose flour
• 1 Tbsp sugar
• 1/2 tsp ginger
• 1/4 tsp cloves
• 1/2 tsp salt
• 1/2 tsp soda
• 1 tsp grated lemon rind

METHOD

1. Add 2/3 cup milk to the dry ingredients, alternating with the butter-mixture.
2. Combine until dry ingredients are just moist. The batter will be thin.
3. Bake in a greased 8 inch square pan for about 30-35 minutes, or until the cake begins to pull from the sides of the pan.
4. Let cool.
5. Eat and enjoy anytime—not just during November.

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About Guy Fawkes: In 1605, Guy Fawkes and a group of co-conspirators attempted to blow up the Houses of Parliament.

On the night of November 5, throughout Britain, bonfires are set alight, effigies are burned and fireworks are set off to commemorate Britain’s most notorious traitor

To find out more, read Antonia Fraser’s Faith and Treason, or check out www.bonefire.org/guy .

White Chili

From the “Full of Beans” cookbook. First printed in Hot Off the Griddle #24, February 1994.

INGREDIENTS

• 2 tsp canola oil
• 1 lb lean ground pork or turkey or chicken
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 Tbsp chopped pickled jalapeno pepper
• 1 tsp ground cumin
• 1 tsp ground thyme
• 1/2 tsp chili powder
• 1/2 tsp salt
• pinch cayenne pepper
• 1 bay leaf
• 2 cups cooked or canned white kidney beans
• 1 cup chicken stock
• 1/2 cup diced raw potato
• 1 Tbsp fresh lime or lemon juice
• 2 green onions, thinly sliced

METHOD

1. In large saucepan, heat oil over medium heat.
2. Cook pork, celery, garlic and onion, stirring to break up pork, for about 10 minutes or until pork is no longer pink.
3. Stir in jalapeno pepper, cumin, thyme, chili powder, salt, cayenne and bay leaf. # Cook stirring for 1 minute.
4. Add beans, stock and potato; bring to boil.
5. Reduce heat and simmer, partly covered, for 30 minutes. Discard bay leaf.
6. Just before serving, stir in lime juice.
7. Garnish with green onions.

Cabbage Salad with Mustard Dressing

From Hot Off the Griddle #48, February 1996.

INGREDIENTS

• 4 or 5 cups finely shredded cabbage
• 2 cups small raw broccoli flowerettes
• 1 carrot, coarsely grated
• 1/4 cup finely minced onion
• 2 tablespoons sliced pimento

Mustard French Dressing

• 2/3 cup oil (preferably part olive oil)
• 1/3 cup vinegar
• 1 tbsp mild prepared mustard
• 1 tsp sugar
• 1/2 tsp salt
• 1 small garlic clove, crushed, or pinch of garlic powder (optional)

METHOD

1. Stir dressing ingredients together to combine. Re-stir or shake in covered jar at serving time.
2. Combine vegetables in medium sized bowl.
3. Add dressing to season and moisten suitably and toss to combine.
4. Add salt and freshly ground pepper to taste.

Serves 5 or 6.

Squash and Apple Casserole

This is so easy and so very “where we live” that it just tastes and smells like autumn looks – earthy and bright.  Originally published in Hot Off the Griddle – October 1993

INGREDIENTS

• 1 large or 2 small acorn or pepper squash
• 3 medium apples
• 1/2 tsp ground cinnamon
• 1/2 tsp grated nutmeg
• 1/2 tsp salt
• 1/2 cup maple syrup
• 2 Tbsp butter, melted
• 1 Tbsp vinegar

METHOD

1. Preheat oven to 375F.
2. Slice squash into six 1-inch rings; remove seeds.
3. Place in a single layer in a 13 × 9 inch baking dish.
4. Core and cut apples in halves, crosswise.
5. Place one apple half in the centre of each squash ring.
6. Sprinkle with cinnamon, nutmeg and salt.
7. Combine syrup, butter and vinegar; pour over top.
8. Cover and bake 55 to 60 minutes, basting occasionally.

Makes 6 delicious servings.

Nutty Wild Rice Salad

A recipe from Jean Pare's Company’s Coming: Salads.

INGREDIENTS

• 3 cups cooked wild rice
• 1 cup halved cherry tomatoes
• 1/2 cup chopped fresh parsley
• 1/2 cup diced yellow peppers
• 1/3 cup chopped green onions
• 1/3 cup dried cranberries
• 1/4 cup coarsely chopped pecans

Raspberry Dressing

• 1/3 cup olive oil
• 3 Tbsp raspberry vinegar
• 2 Tbsp raspberry jam
• 1 tsp dijon mustard
• 1 garlic clove, minced
• 1/4 tsp each salt and pepper

METHOD

Combine first 7 ingredients in large bowl.

Raspberry Dressing: combine all 7 ingredients in small cup. Makes about 2/3 cup dressing. Drizzle over rice mixture. Toss. Makes about 6 cups.

Curried Quinoa Salad

INGREDIENTS

• 1 1/2 cups quinoa
• 3 cups low sodium vegetable stock
• 1 cup sliced cucumber
• 1 cup sliced mango
• 1/4 cup dried cranberries
• 2 Tbsp freshly chopped mint
• 2 Tbsp toasted sliced almonds
• 1 Tbsp curry powder
• 1/2 cup plain 2% yogurt
• 2 Tbsp canola oil
• 2 Tbsp rice wine vinegar
• 2 Tbsp honey
• Salt and pepper

PREPARATION

1. To make dressing, whisk together curry powder, yogurt, canola oil, vinegar, honey and season with salt and pepper. Set aside.
2. Meanwhile, bring vegetable stock to a boil. Add quinoa and 1/4 tsp salt and simmer for 15 minutes covered or until liquid is absorbed.
3. Turn off heat and let quinoa sit for 10 minutes covered. Fluff with a fork.
4. While quinoa cooks, prepare the remaining salad ingredients.
5. Let quinoa cool slightly, toss with dressing.
6. Transfer quinoa to a serving bowl and top with cucumber, mango, cranberries, mint and almonds. Sprinkle with freshly ground pepper.

New England Indian Pudding

From Hot Off the Griddle #19, October 1993.

METHOD

1. Scald 2 cups milk in a double boiler.
2. Mix separately 1/4 cup each yellow corn meal and cold milk.
3. Add to hot milk and cook 20 minutes, stirring.
4. Add 1/2 cup molasses, 1 tsp salt, 1/4 cup sugar, 1 tsp cinnamon, 1/4 cup butter, 1/2 cup raisins.
5. Pour into buttered baking dish.
6. Pour 1 3/4 cups cold milk over top and bake 3 hours at 250 degrees F.
7. Let stand 1/2 hour.
8. Serve with heavy cream.

Makes 4 to 6 servings.

Waldorf Salad

From Jean Pare's Company’s Coming: Salads.

This is the comfort food of the salad world.

INGREDIENTS

• 1 cup peeled apple, diced
• 1 cup chopped celery
• 1/2 cup chopped walnuts
• 1/4 cup mayonnaise
• 2 Tbsp lemon juice

METHOD

1. Put apple, celery and walnuts into bowl.
2. Add mayonnaise and lemon juice immediately to prevent apple from darkening.

Serves four.

Harvest Tortellini Chowder

Contributed by Pam Hickman

INGREDIENTS

• 900-mL carton of chicken broth OR 4 cups chicken bullion
• 28-oz can diced tomatoes
• 4 garlic cloves, minced
• 1/2 red onion, thinly sliced
• 1 Tbsp dried basil and oregano leaves
• 1 small butternut squash OR 1-lb package squash pieces
• 1/2 lb green beans
• 1 yellow, red or orange pepper
• 1/2 bag (500 g) frozen or fresh tortellini (meat or cheese)

METHOD

In a large saucepan over high heat, combine chicken broth with tomatoes and juice, garlic, onions, basil and oregano. Bring to a boil, stirring occasionally.

Meanwhile, peel squash, then cut into 1/2-inch pieces. Stir into tomato mixture. Boil, uncovered, stirring often, for 8 minutes.
Trim beans, then slice into thirds. Chop pepper. After mixture has boiled and squash is fairly tender, add beans, pepper and tortellini. Stir often until pasta is cooked and beans are tender, for 5 to 10 minutes more.

Ladle into bowls. Great with chunks of bread for dipping.

Chowder keeps well, covered and refrigerated up to 3 days or frozen for up to 2 months. Tortellini soaks up liquid when it sits, so add more broth when reheating.

Butterscotch Sauce - Old Style

From the Collection of Marg Dye. First appeared in Hot Off the Griddle May 1993

This is from a Pillsbury-sponsored cookbook so old that all the pages have come loose and frayed around the edges… but if you want a delicious butterscotch sauce that makes no apologies for it’s richness, this is it!

INGREDIENTS

• 2/3 c firmly packed golden sugar
• 2/3 c light corn syrup
• 3 Tbsp butter or margarine
• 2/3 c light cream or canned milk

METHOD

1. Combine ingredients over heat and boil gently, stirring, about 5 minutes, until the sugar is dissolved.
2. Gradually add the syrup mixture to the cream (in another pot), stirring constantly.
3. Quickly bring again to a boil, remove from heat and let stand.

This sauce thickens as it stands, but if it separates, just give it a quick stir before serving. Best warm, not hot – wonderful over golden cake, or the classic – vanilla ice cream.

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Quinoa Salad

From Jean Pare's Company’s Coming Whole Grain Recipes

INGREDIENTS

• 2 1/4 cups water
• 1/8 tsp salt
• 1 1/2 cups quinoa, rinsed and drained
• 2 tsp olive oil
• 1/2 cup celery, finely chopped
• 1/2 cup onion, finely chopped
• 3/4 cup pitted dates, chopped
• 1/2 cup crumbled light feta cheese
• 1/2 cup slivered almonds, toasted
• 2 TBSP fresh chives, chopped
• 2 TBSP fresh parsley, chopped (or 1 1/2 tsp dried)

Honey Lemon Dressing

• 3 TBSP lemon juice
• 2 TBSP liquid honey
• 1 TBSP olive oil
• 1/4 tsp salt
• 1/8 tsp pepper

METHOD

Combine water and salt in large saucepan. Bring to a boil. Add quinoa. Stir. Reduce heat to medium-low. Simmer, covered, for about 20 minutes, without stirring until quinoa is tender and liquid is absorbed. Transfer to large bowl.
Heat olive oil in small frying pan on medium. Add celery and onion. Cook for 5 to 10 minutes, stirring often, until onion is softened. Add quinoa. Stir. Cool.
Add next 5 ingredients. Toss.

Honey Lemon Dressing

Combine all 5 ingredients in small cup. Makes about 1/3 cup dressing. Drizzle over quinoa mixture. Toss until coated.

Makes about 6 cups.

Soba and Squash

Recipe from The Grain & Salt Society and adapted from Vegetable Heaven by Mollie Katzen.

INGREDIENTS

• 1 rounded Tbsp mellow barley miso
• 2 tsp sunflower oil
• 2 cups sliced onion
• 1/2 tsp sea salt
• 2-3 cups peeled, diced butternut squash
• 1/2 pound uncooked buckwheat soba
• 1 cup tofu, cut into strips and baked with 1 Tbsp tamari sauce and 2 tsp sesame oil in 350F oven for 30 minutes
• 1/2 cup fresh basil leaves, coarsely chopped
• pumpkin seeds toasted in 350F oven for 12 minutes
• 1 pinch cayenne (or to taste)

METHOD

1. Combine the miso with 1 1/2 cups hot water in a small bowl and mash with a spoon until the miso is mostly dissolved. Set aside.
2. Heat the oil in a large deep skillet over medium-high heat. Add the onion and saute for about 5 minutes. Sprinkle in the sea salt, cover and cook for about 10 minutes more over medium heat. Stir in the squash, cover again and cook for 10 minutes longer or until the squash is just tender.
3. Stir the miso solution and tofu into the sauteed onion and squash. Turn the heat way down, cover and let simmer very quietly while you cook the soba according to the directions on the package.
4. When the noodles are done, drain and transfer to a serving bowl.
5. Pour the vegetable-miso mixture over top. Toss, adding the basil and cayenne to taste as you go. Sprinkle with pumpkin seeds.

Zucchini Bread

Another recycled classic from “Foodstuffs: Hot Off the Griddle” August 1993
 

INGREDIENTS

• 3 eggs
• 1 1/2 or 2 cups sugar
• 1 cup grapeseed oil
• 1 tsp vanilla
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 2 cups zucchini, peeled and grated 3 cups flour
• 1/2 cup chopped nuts
• 1 cup raisins or dates or apricots

METHOD

1. Grease and flour 2 loaf pans.
2. Mix all ingredients, adding zucchini last.
3. Stir with fork only.
4. Bake approximately one hour at 350F.

Freezes well.

Artichoke, Green Olive & Almond Dip

INGREDIENTS

• 1 small jar of marinated artichokes
• ⅔ cup pitted green olives, without pimento
• 15 to 20 blanched whole almonds
• 3 Tbsp olive oil
• 4 oz mild soft goat cheese
• ¼ tsp chili flakes (optional)
• 1 tsp bottled green peppercorns

METHOD

1. Put the artichokes, olives and almonds into a food processor with the olive oil. Process until almost smooth.
2. Add goat cheese, pulse until combined, then stir in the chili flakes and green peppercorns.
3. Place mixture in a serving bowl, drizzle with a little more olive oil and serve with bread and bread sticks or crackers

Black Bean Salsa

"Before including beans on our menus became "a thing" this book was already dog-eared and well-loved on my mother's kitchen book-shelf." - Marcia

From "Full of Beans" by Violet Curry and Kay Spicer

For a snappy low-calorie first course serve this fat-free concoction on lettuce-lined plates garnished with low-fat yogurt and a sprinkle of hard-cooked egg. For a buffet, place in bowl surrounded by rice crackers or corn chips with a spoon to lift salsa onto crackers.

INGREDIENTS

• 2 cups cooked black beans
• 2 cups tomatoes, seeded, diced and drained
• 2 green onions, thinly sliced
• 1 clove garlic, minced
• 1/3 cup chopped fresh cilantro OR 2 Tbsp dried
• 2 Tbsp chopped red sweet pepper
• 2 Tbsp chopped green sweet pepper
• 1 Tbsp chopped pickled jalapeno pepper
• 1 Tbsp balsamic vinegar
• Pinch granulated sugar
• salt and freshly ground black pepper

METHOD

• In glass bowl, combine beans, tomatoes, green onions, garlic, cilantro, red, green and jalapeno peppers, vinegar and sugar; mix well. Season to taste with salt and pepper.

• Let stand, stirring occasionally, for 1 hour, before serving.

Edamame Hummus with Pita Chips

INGREDIENTS

• 6 pitas, split in half
• 1 1/2 cups edamame (green soybeans) frozen blanched shelled
• 4 tsp extra virgin olive oil
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 2 garlic cloves, peeled
• 1/2 cup cilantro
• 3 Tbsp coconut milk
• 3 Tbsp water
• 3 Tbsp fresh lime or lemon juice
• 1/2 tsp paprika

METHOD

1. In oven preheated to 350º F, arrange pita halves on wire rack. Bake 15 minutes or until crisp.
2. Allow to cool completely on rack.
3. Break each pita half into 6 chips. Prepare edamame according to package directions, omitting salt.
4. Place 3 tsp oil, salt, cumin, coriander and garlic in food processor and pulse 2 to 3 times or until coarsely chopped. Add edamame, cilantro, coconut milk, water and juice; process for 1 minute or until smooth.
5. Spoon hummus into serving bowl. Drizzle with 1 tsp oil and sprinkle with paprika. Serve with pita crisps.

Herb & Cheese Canapes

From Hot Off the Griddle #34, December 1994. 

Another time, another place...

Sift together:

• 1 cup sifted enriched all-purpose flour
• 1/4 tsp celery seed
• 1/8 tsp pepper

METHOD

1. Cream 1/2 cup butter in large bowl.
2. Blend in one 5 oz jar of cream cheese spread, one 5 oz. jar smoky cheese spread.
3. Cream thoroughly.
4. Add sifted dry ingredients to creamed mixture. Mix well.
5. Chill dough in refrigerator 1 hour.
6. Place on waxed paper and shape into a round roll 2 inches in diameter. Wrap in waxed paper.
7. Chill thoroughly in fridge at least 4 hours or overnight.
8. Cut into slices about 1/8 inch thick and place on ungreased cookie sheets.
9. Bake in hot oven (450 deg.) 8 to 10 minutes. Serve warm.

Dough may be kept in refrigerator and baked as needed.

Hummus

Low-fat but still ridiculously delicious. We found it in the “Full of Beans Cookbook”.

INGREDIENTS

• 1 1/2 cups cooked chickpeas (or Romano, white kidney or Dutch brown beans)
• 2 cloves garlic
• 2 Tbsp tahini
• 2 Tbsp lemon juice
• 1/2 tsp salt
• 6 drops hot pepper sauce
• hot water
• chopped fresh chives or parsley

METHOD

1. Set aside about 7 whole chickpeas.
2. In food processor or blender, combine beans, garlic, tahini, lemon juice, salt and hot pepper sauce.
3. Process until pureed adding hot water to thin to consistency desired.
4. Garnish with chives and reserved beans.

Makes about 1 3/4 cups.