Mango Salsa

Serve colourful mango salsa on toasted baguette pieces, atop grilled salmon or scoop up with tortilla chips.

Serves: 2 cups

Prep Time: 5 min, plus 30 min chilling time

Cooking Time: 0 min

Total:  35 min

Ingredients

1 ripe mango, peeled and cut into small pieces
1-2 tbsp. lime juice
1 tsp. lime zest
a few fresh cilantro leaves, chopped
1 green onion or bunch of chives, finely chopped
1/4 red bell pepper, finely chopped
1/2 tsp. crushed red chili flakes or 1 fresh jalapeno pepper, finely chopped
salt and pepper

Directions

1. Toss all ingredients in a bowl.  Taste and adjust if necessary.
2. Cover and refrigerate for 30 minutes.
3. Serve on toasted baguette, atop grilled salmon fillets or with tortilla chips.

Spinach with Raisins and Pine Nuts

A delicious and flavourful side dish with a hint of sweetness from the raisins.

Serves: 4

Prep Time: 10 min

Cooking Time: 5 min

Total:  15 min

Ingredients

1/4 cup raisins
1 tbsp. olive oil
2 cloves garlic, sliced
1 spring onion or bunch of clives, sliced
500g baby spinach leaves, washed
3 tbsp. cup pine nuts, toasted
salt and pepper

Directions

1. Place raisins in a small bowl and cover with boiling water. Let soak for 10 minutes, then drain.
2. Heat oil in a large frying pan and saute garlic a minutes. Add spinach and spring onions, and cook until lightly wilted, another minute or two.
3. Add raisins and pine nuts, season with salt and pepper and toss.
4. Serve immediately.

Recipe from Vegetarian Bible (2008).

Caramelized Pears and Almonds

Caramelized pears and almonds make a delicious snack, or can be used as a topping for a salad.

Serves: 1 1/2 cups

Prep Time: 10 min

Cooking Time: 60 min

Total:  70 min

Ingredients

4 firm pears, thinly sliced
1 cup slivered almonds
1 tbsp. butter or margarine
1/2 cup sugar
2 tbsp water

Directions

1. In a saucepan melt butter and add sugar. Add pears and water, and stir continuously until pears are coated and the liquid has evaporated.  Add almonds and stir to coat.
2. Spread on a parchment paper lined baking sheet and bake in a preheated oven at 200 F for about 60 minutes, or until pears have dried and almonds are lightly toasted.
3. Allow to cool before serving or storing in an airtight container.

Chicken and Potato Curry

A delicious chicken and potato curry served with rice.

Serves: 6-8

Prep Time: 5-8 min

Cooking Time: 25 min

Total:  30 min

Ingredients

1 tbsp. vegetable oil
2 onions, chopped
3 cloves garlic, diced
1 1/2 lbs. skinless, boneless chicken thighs or breasts
1 1/2 cups diced tomatoes, fresh or tinned
3 potatoes, peeled and cubed
1 cube chicken or vegetable stock
1 1/2 cups boiling water
2 tsp. lemon juice
1/4 tsp. garam masala
salt, to taste

Whole Spice Mix
3-4 whole cloves
1 star anise
1/4 tsp. anise seeds
2-inch piece cinnamon stick
1/4 tsp. cumin seeds
1/4 tsp. mustard seeds

Curry Spice Mix

1 tbsp. ground cumin
1-2 tsp. chili powder
2 tsp. ground tumeric
1 tsp. fenugreek powder
2 tsp. ground cinnamon
2 tsp. ground ginger

Directions

1. Heat oil in a large pot and add onions, garlic and whole spice mix. Saute until onions are golden brown.
2. Add chicken and curry spice mix and stir fry for 5 minutes.
3. Dissolve stock in boiling water. Add broth, lemon juice and tomatoes to pot with chicken, cover and cook slowly until meat is tender.
4. Add potato cubes and cook until soft.
5. Just 10 minutes before serving, add garam masala. Taste and add salt if necessary. Serve with rice or naan.

Masala Spiced Spinach and Ricotta

Masala spiced spinach and ricotta is an adaptation of the Western Indian dish Saag Paneer.

Serves: 4-6

Prep Time: 5 min

Cooking Time: 15 min

Total:  20 min

Ingredients

2 boxes frozen chopped spinach
1/2 tbsp. ghee, butter or oil
1 cup smooth ricotta cheese
2-inch piece fresh ginger root, peeled and grated
3-4 cloves garlic, crushed
1 green Thai or serrano chilies, minced
2 tsp. garam masala
1/4 tsp. freshly grated nutmeg
1/3 cup cream
salt

Directions

1. Unwrap spinach and place in a microwaveable dish. Defrost in microwave and set aside.
2. In a pot, melt ghee over medium heat. Add ginger, garlic and chilies and saute for 1 minute stirring constantly.
3. Add spinach, including any of its liquids and simmer for 2-3 minutes.
4. Add ricotta cheese, garam masala and nutmeg and allow to simmer for 5 minutes.
5. Add cream and salt, and gently simmer for 5 minutes.
6. Serve immediately with naan or rice.

Adapted from World Food Cafe: Global Vegetarian Cooking (1999).

Orange Scented Rice

Lightly orange scented Basmati rice is a perfect accompaniment for a spicy curry.

Serves: 4-5

Prep Time: 5 min

Cooking Time: 25 min

Total:  25 min

Ingredients

1 1/2 cups Basmati rice
3 cups water
1/2 cinnamon stick
3-4 whole cardamom pods
4-5 whole cloves
1/2 tbsp. orange zest
1/3 cup whole cashews or slivered almonds, toasted
2 oranges, peeled and cut into small pieces

Directions

1. Place rice into a pot and rinse until water runs clear. Drain well.
2. Add water, cinnamon, cardamom, cloves and orange zest and cover with a lid. Boil on medium heat until water has evaporated and rice is cooked, about 25 minutes.
3. Serve immediately garnished with toasted nuts and orange pieces.

Fragrant Orzo Salad

The fragrance of this salad comes from the sesame dressing and cilantro garnish.

Serves: 8

Prep Time: 15 min

Cooking Time: 10 min

Total:  25 min

Ingredients
Dressing

1/2 cup sunflower oil
1/2 cup sesame oil
2 tbsp. rice wine vinegar
1 tsp. grated orange rind
1 tsp. soy sauce
1/2 tsp. minced garlic
1 tsp. grated ginger root
1/4 tsp. crushed red pepper flakes
1 tbsp. sugar
salt and pepper

Salad

1 lb dry orzo
1 tbsp. sesame oil
3 cups grated carrots
2 cups dried currants
1 cup sunflower or shelled pumpkin seeds, toasted
2 tbsp. fresh cilantro, finely chopped
3 tbsp. green onion or chives, finely chopped

Directions

1. Make the dressing by whisking all ingredients together or putting them in a jar and shaking well. Taste and adjust if necessary. Set aside.
2. Cook orzo in rapidly boiling water until tender, about 7-10 minutes. Drain and rinse under cold water. Let rest for 2-3 minutes to allow water to fully drain.
3. Transfer orzo into a large bowl and toss with carrots, currants and some dressing. Allow to cool completely.
4. Add cilantro, green onion or chives, toasted seeds and additional dressing just before serving.

Peanut Butter Chocolate Bites

These bites are quick to make and much healthier than many other PB chocolate snacks.

Serves: about 22 balls
Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min

Ingredients

1 cup pitted dates
1/2 cup raw almonds
2 tbsp. ground flax seed
3 tbsp. natural peanut butter
4-5 tbsp. unsweetened cocoa powder, for rolling

Directions

1. Add all ingredients into the work bowl of a food processor. Pulse until combined and forms a sticky mixture that can easily be rolled into balls. If necessary, add a teaspoon of water while mixing.
2. Roll teaspoon sized balls of mixture.  Then, coat with cocoa powder.
3. Serve or store refrigerated in an airtight container for a couple days.

Feta, Beet and Mint Salad

Balsamic roasted beets are complimented by a creamy feta cheese and aromatic fresh mint.

Serves: 4

Prep Time: 10 min

Cooking Time: 20 min

Total:  30 min

Ingredients

3 beets, roasted
1/4 cup feta cheese, cut into little cubes
2 tbsp. balsamic vinegar
fresh mint leaves
1 tbsp. olive oil
salt and pepper

Directions

1. Peel beets and cut into bite sized pieces. Toss in balsamic vinegar, oil, salt and pepper and transfer to a parchment paper lined baking sheet. Bake in a preheated oven at 400F for 20 minutes until beets are tender, stirring occasionally.
2. Allow beets to cool to room temperature, and add feta and mint.
3. Serve immediately or refrigerate for later.

Moroccan Spiced Quinoa with Butternut

Warmly spiced Moroccan quinoa with sweetness from raisins and butternut pieces make a delicious side or main dish.

Serves: 4

Prep Time: 15 min

Cooking Time: 30 min

Total:  45 min

Ingredients

1 tbsp. oil
1 small onion, chopped
1-2 cloves garlic, pressed
1 tbsp. fresh ginger root, grated
1/2 tsp. ground tumeric
1/2 tsp. ground cumin 
1/2 tsp. ground coriander
1/2 tsp. ground cinnamon
1/4 tsp. cayenne pepper
1 cup dry quinoa
2 cups water or vegetable broth
1 tbsp. honey or agave
1/4 cup raisins or currants
2 cups butternut, cut into small pieces
1/4 cup walnut pieces, toasted
1/2 tsp. lemon zest
5-6 fresh mint leaves, finely chopped, to garnish

Directions

1. In a pot, heat oil and saute onions, garlic and ginger until browned. Combine spices in a small bowl, then add the mixture to the onions. Cook until fragrant, about 1 minute.
2. Add water, quinoa and butternut to the pot and cover with lid. Simmer on medium-low heat until butternut pieces are tender and quinoa has absorbed all the water, about 20 minutes.
3. Remove from heat and stir in walnut pieces, raisins, honey and lemon zest.
4. Serve warm or at room temperature, garnished with mint leaves.

Oatmeal Raisin Bites

Who needs cookies when you have these delicious bites!

Serves: about 22 balls

Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min

Ingredients

1 cup pitted dates
1/2 cup raw almonds
1/2 cup rolled oats
1/4 cup raisins
1 tsp. ground cinnamon
1 tsp. vanilla extract
pinch of salt
4-5 tbsp. unsweetened coconut flakes, for rolling

Directions

1. Add nuts and oats into the work bowl of a food processor. Pulse until cut into small pieces.  Add the remaining ingredients and pulse until well combined and forms a sticky mixture that can easily be rolled into balls. If necessary, add a teaspoon of water while mixing.
2. Roll teaspoon sized balls of mixture.  Then, coat with coconut flakes.
3. Serve or store refrigerated in an airtight container for a couple days.

Adapted from fooddoodles.com

Challah (Braided Egg Bread)

Challah is a traditional Jewish bread that is braided, fluffy and made with eggs. Delicious for sandwiches and french toast!

Serves: 1 large braided loaf

Prep Time: 15 min, plus 2 hours rising time

Cooking Time: 30 min

Total:  2 hours, 45 min

Ingredients

1/2 cup warm water
1 packet quick rise yeast
1 tsp. sugar
1/4 cup butter, melted
1/4 cup liquid honey
2 tsp. salt
3 1/4 cups flour
2 eggs and 2 egg yolks, whisked
1/2 tbsp. oil
1 egg yolk, to glaze
1 tbsp. poppy or sesame seeds

Directions

1. Rinse a small bowl under warm water, allowing it to heat up. Add water and sugar to the bowl, then sprinkle with yeast and stir. Set aside and allow to proof, for about 5-10 minutes.
2. In a large bowl combine flour and salt. Make a well in the middle and add butter, honey, eggs and yeast mixture.
3. Stir with a spatula or wooden spoon until dough begins to form, then use your hands to knead dough until it becomes glossy and thick. If too sticky, add a little more flour.
4. Form dough into a ball and coat with oil. Cover bowl with a clean dishcloth and place in a warm, draft-free place for 1 1/2 hours.
5. Punch down down and transfer to a clean, lightly floured work surface.
6. Knead dough for about 5 minutes, adding raisins or chocolate chips if desired. Cut into thirds or quarters and roll each piece into a long rope.
7. Braid the pieces and place on a parchment paper lined baking sheet.  Cover with towel and return to warm place to rise for 30 minutes.
8. Brush braid with egg yolk and sprinkle with seeds.
9. Bake in a preheated oven at 350 F for 30 minutes, removing when the bread turns a golden brown and the bottom makes a hollow sound when tapped.
10. Allow to sit for 30 minutes before serving.

Recipe from canadianliving.com