The flowing cycle of (w)holes

The flowing cycle of (w)holes. Mixed media collage, 2012.

Cranberry Poached Pears

Serves: 4

Prep Time: 10 min

Cooking Time: 15 min

Total:  25 min, plus optional few hours to soak

Ingredients

4 pears, peeled, leaving stem intact
1 cinnamon stick
4-5 strips of orange rind
4-5 strips of lemon rind
1 tbsp. sugar
1 tbsp. honey or agave
1 1/2 cups fresh cranberries
1 green tea bag
3-4 cups water

Directions

1. Arrange pears so that they fit snugly into a pot. Remove and set aside.
2. Add sugar, cinnamon stick, citrus rind, honey, lemon juice and 1 cup water to the pot. Stir on low heat, allowing the sugar and honey to melt.
3. Place pears, cranberries and teabag into the pot and add enough water to just cover them. Simmer for 10 minutes, until pears are tender. Remove them from the pot using a slotted spoon. Continue to boil liquid until it reduces to a medium-thick syrup.
4. To turn the pears pink, simply return them to the pot once the syrup has formed. Allow to soak in the liquid for a few hours. This step is optional.
5. Serve pears, at room temperature in individual bowls, with some cranberry syrup and either plain or with a spoonful of yogurt.

Lightly adapted from marthastewart.com

Pear and Ginger Muffins

Serves: 12 large muffins

Prep Time: 10 min

Cooking Time: 15-20 min

Total:  30 min

Ingredients

2 cups flour
1/2 cup brown sugar, lightly packed
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground nutmeg
1/4 tsp. salt
1 cup milk
1 tbsp. lemon juice
1 egg, lightly whisked
1/2 tsp. vanilla
2 pears, peeled and cubed
1/2 cup candied ginger, cut into small pieces

Directions

1. Stir together milk and lemon juice and set aside for about 10 minutes until it turns to buttermilk.
2. In a large bowl combine flour, sugar, baking powder, baking soda, nutmeg and salt.
3. Add pears and most of the ginger, and toss to coat.
4. Add buttermilk, egg and vanilla and mix until a batter forms.
5. Grease 12 large muffin wells or line with paper cups. Scoop batter into each well. Garnish with a few pieces of candied ginger.
6. Bake in a preheated oven at 350 F for 15-20 minutes, until muffins have turned light brown.
7. Allow to cool on a wire rack before serving.

Butternut and Pear Savoury Crumble

This savoury crumble is made with butternut squash and pear.

Serves: 8

Prep Time: 15 min

Cooking Time: 30 min

Total:  45 min

Ingredients

1 medium butternut squash, peeled and cut into small cubes
2 ripe pears, peeled and cubed
2 tbsp. flour
1-2 tsp. thyme
salt and pepper, to taste
1 1/2 cups premade breadcrumbs or finely chopped fresh bread
1 cup chopped walnuts
1/2 cup fresh grated Parmesan cheese
1/4 tsp. cayenne pepper
2 tbsp. fresh parsley, chopped
1/3 cup melted butter

Directions

1. In a bowl, combine breadcrumbs, walnuts, cheese, cayenne pepper and parsley. Add butter and stir until a crumble forms. Set aside.
2. In another bowl add butternut and pear cubes with flour, thyme, salt and pepper. Mix until thoroughly coated.
3. In a large baking dish (13x9 inches), transfer butternut and pear mixture. Sprinkle breadcrumb mixture evenly over top.
4. Bake in a preheated oven at 350 F for 30 minutes, until the crumble topping has browned and the butternut and pear filling is tender.
5. Allow to stand for 10 minutes before serving. Serve with a side of green salad.

Lightly adapted from besthealthmag.ca

Sweet Potato Soup with Coconut Milk

Serves: 8

Prep Time: 10 min

Cooking Time: 20 min

Total:  30 min

Ingredients

2 tsp. sesame oil
1 onion, diced
1-2 tsp. fresh ginger root, peeled and diced
2 cloves garlic, diced
1/2 - 1 tsp. Thai red curry paste
3 medium sweet potatoes, peeled and cut into chunks
4 cups vegetable stock
1 cup coconut milk
1 lime, zest and juice
sliced spring onion or sprig of cilantro, to garnish

Directions

1. In a large pot, heat oil. Saute onion, garlic and ginger until lightly browned. Add curry paste and stir for 30 seconds.
2. Add vegetable broth and sweet potatoes. Bring to a boil and reduce to simmer, allowing potatoes to cook until tender, about 15-20 minutes.
3. Using a handheld immersion blender, puree soup.
4. Add coconut milk, lime juice and zest and stir to combine. Heat thoroughly, without boiling.
5. Serve warm, garnished with spring onions or a sprig of cilantro.

Lightly adapted from care2.com

Three Layer Veggie Mash

Dress up a vegetable mash by layering three different kinds for a pretty and more complex tasting dish! 

Serves: 8

Prep Time: 20 min

Cooking Time: 30 min

Total:  50 min

Ingredients

3 medium white potatoes
1 medium sweet potato
1-2 tbsp. butter or margarine
2-3 tbsp. milk
2-3 carrots, peeled and cut into chunks
2 cups butternut chunks, peeled
1 onion, finely chopped
1-2 cloves garlic, pressed
1 tbsp. olive oil
4 cups chopped fresh spinach and kale or 1 package frozen
salt and pepper, to taste
1/3 tsp. ground nutmeg, or more
1/2 cup crumbled feta cheese, to garnish

Directions

1. Potatoes: In a large pot cover potatoes with water. Bring to a boil and cook for 20 minutes, until potato flesh is tender when pricked with a knife. Drain, remove potatoes and peel off the skins. Mash potatoes, adding butter, milk and some salt and pepper to taste. Set aside.
2. Carrot and butternut: Using a steamer basket, steam carrots and butternut until tender. Mash or puree using a food processor. Add nutmeg, salt and pepper to taste.
3. Spinach and kale: Heat oil in a frying pan and saute onions and garlic until translucent. Add spinach and kale and cover with a lid. Steam until a bright green colour and semi-soft.  Add salt and pepper to taste.
4. In a deep dish, assemble the potatoes, carrots and butternut, and finally spinach and kale as layers on top of one another.  Garnish with crumbled feta cheese.
5. Serve immediately if still warm, or reheat in the oven for 10 minutes.

Quinoa, Fruit and Nut Breakfast Bowl

Serves: 2

Prep Time: 5 min

Cooking Time: 0 min

Total:  5 min

Ingredients

2 cups cooked plain quinoa (1/2 cup uncooked)
1 carrot, grated or julienned
1 1/2 cups honeydew melon, cut into pieces or other fresh fruits
1 tsp. fresh lemon juice
a handful of dried cherries or cranberries
1/2 cup plain Greek yogurt or soy yogurt
handful of pecans or walnuts, toasted
sprinkle of poppy seeds

Directions

1. Mix together quinoa, lemon juice and dried cherries or cranberries. Divide between two bowls.
2. Add all other ingredients into the bowls and serve immediately.

Plum Galette

This recipe makes a gorgeous rustic plum galette.

Serves: 8-10

Prep Time: 15 min, plus 1 1/2 hours chilling time

Cooking Time: 60-70 min

Total:  2 hours, 45 min

Ingredients

2 1/2 cups flour
1 cup butter, cut into chunks
5 tbsp. sugar, divided
1 tsp. salt
1/4 cup ice water
1/2 tsp. vanilla
5-6 ripe plums, pitted and sliced
1/4 cup ground almonds
1-2 tbsp. milk or cream

Directions

1. In a food processor fitted with a dough blade add flour, butter, salt and 1 tbsp. sugar. Pulse until it resembles a coarse mixture.
2. Add ice water and vanilla, and pulse to combine, scraping the sides of the work bowl if necessary, until a dough which is crumbly but holds together when pressed is formed. If dough is too dry, add ice water, one tablespoon at a time. Be careful not to over mix.
3. Form dough into a disk and cover with plastic wrap. Refrigerate for 1 hour.
4. In a small bowl, stir ground almonds with 3 tbsp. sugar and set aside.
5. Line a large baking sheet with parchment paper and remove dough from fridge. Roll to 1/4 inch thickness directly on the baking sheet.
6. Spread almond mixture in the centre of the dough, leaving a 2-inch border around. Arrange plum slices on top and sprinkle with 1 tbsp. sugar.  Fold edges of dough inward over the fruit.
7. Refrigerate galette for 30 minutes, then remove and brush dough with milk or cream.
8. Bake in a preheated oven at 350 F for 60-70 minutes, until crust has turned golden brown.
9. Serve warm or at room temperature, plain or with a scoop of vanilla ice cream or frozen yogurt.

Recipe from marthastewart.com

Mango and Avocado Salad

Serves: 2-4

Prep Time: 8 min

Cooking Time: 0 min

Total:  8 min

Ingredients

1 large ripe mango, peeled and sliced 
1 large ripe avocado, cut into cubes
4 tbsp. fresh red onion, diced
1/2 lime, juiced
1/2 tbsp. olive oil
1/2 tbsp. balsamic vinegar
salt and pepper

Directions

1. In a bowl whisk olive oil, lime juice, balsamic vinegar, salt and pepper.
2. Add mango, avocado and red onion, and gently toss to coat.
3. Serve immediately.

Recipe from foodnetwork.com

Chocolate Zucchini Loaf

Serves: 12 pieces

Prep Time: 15 min

Cooking Time: 50-60 min

Total:  75 min

Ingredients

1 1/2 cups grated zucchini, with liquid pressed out
1 cup flour
1/2 cup unsweetened cocoa powder
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tbsp. instant coffee granules (optional)
1/2 cup vegetable oil
1/3 cup white sugar
1/2 cup brown sugar, loosely packed
1/4 cup milk or soy milk
2 eggs, lightly beaten
1 tsp. vanilla

Directions

1. In a large bowl, combine flour, cocoa powder, cinnamon, baking soda, baking powder, sugar and salt.  Form a well in the middle.
2. In another bowl, lightly beat eggs and milk with a fork. Add oil, vanilla, coffee granules and zucchini shreds.
3. Transfer wet mixture into the well of the dry bowl and stir only until combined.
4. Pour batter in a well greased or parchment paper lined loaf tin or baking dish. Bake in a preheated oven at 350 F for 55-60 minutes, until a cake tester comes out clean.
5. Allow to cool before slicing.

Recipe from inspiredtaste.net

Colourful Potato Salad

Serves: 4

Prep Time: 10 min

Cooking Time: 15-20 min

Total:  30 min

Ingredients

8-10 small red potatoes, scrubbed and boiled
3 tbsp. olive oil
1 clove garlic, pressed
bunch of fresh chives, chopped
1 yellow or red bell pepper
1 cup cherry or grape tomatoes, sliced in half
1/4 cup kalamata olives
1/4 cup feta cheese, crumbled
salt and pepper

Directions

1. In a pot, boil potatoes until tender, about 15-20 minutes. Drain and allow to cool. Slice each potato in half and place into a large bowl.
2. Add bell pepper, tomatoes, chives, olives and feta cheese.
3. In a small bowl combine oil and garlic, then pour over potatoes and vegetables.
4. Gentle toss to combine and season with salt and pepper to taste.
5. Serve slightly chilled or at room temperature.

Tri-Colour Breakfast Bowl

Serves: 1

Prep Time: 5 min

Cooking Time: 0 min

Total:  5 min

Ingredients

1 small carrots, grated
a bunch of red seedless grapes
handful of fresh baby spinach, chopped
a large scoop of plain Greek yogurt or cottage cheese
1 tbsp. sesame seeds, toasted
2 tbsp. sunflower seeds, toasted
3 tbsp. shelled pumpkin seeds, toasted
1 tsp. poppy seeds
drizzle of maple syrup or honey (optional)

Directions

1. Add carrots, grapes and baby spinach in a bowl.
2. Top with a scoop of yogurt or cottage cheese and sprinkle with toasted seeds.
3. Drizzle with maple syrup or honey and serve immediately.

Curried Zucchini Soup

This beautiful thick curried zucchini soup, served hot or cold makes a great appetizer.

Serves: 4-6

Prep Time: 10 min

Cooking Time: 25-30 min

Total:  40 min

Ingredients

1 tbsp. olive oil
1 large onion, diced
2-3 cloves garlic, minced
2 tsp. curry powder
4 cups water
3 medium zucchini, washed and sliced into chunks
1 large potato, peeled and cubed
1 tbsp. salt, or more
1/4 tsp. pepper or more
chopped fresh chives, to garnish

Directions

1. In a large pot, heat oil on high heat. Add onion and salt and saute until translucent, about 3-4 minutes.
2. Add garlic and curry powder, stirring until fragrant, about 1-2 minutes.
3. Add water, zucchini and potato pieces and cover with a lid. Cook until the potatoes are tender, about 15-20 minutes.
4. Using a hand-held immersion blender, puree soup until smooth.
5. Add additional salt and pepper to taste.
6. Serve either warm or chilled, garnished with fresh chives.

Lightly adapted from marthastewart.com

Waldorf Salad with Blue Cheese Dressing

Serves: 4

Prep Time: 15 min

Cooking Time: 0 min

Total:  15 min

Ingredients

2 stalks celery, washed and chopped
2 apples, washed and chopped into small pieces
3/4 cup walnut pieces, toasted
1/2 cup raisins


Dressing

1/4 cup crumbled blue cheese
1/4 cup mayonnaise
1/2 cup plain yogurt
juice from 1/2 lemon
1 tsp. honey (optional)

Directions

1. In a small bowl, mix together all dressing ingredients.
2. In a larger bowl, combine all salad ingredients.
3. Pour dressing over salad and toss to coat.
4. Serve chilled, by itself or with fresh mixed greens.

Lightly adapted from Mollie Katzen's Moosewood Cookbook (p.56)