Curried Chickpea - A Vegetarian Meal

A fast and simple vegetarian meal that the whole family will love.

Serves 4

1 tablespoon oil
2 cloves garlic, minced
1 tablespoon fresh ginger, peeled and minced
1 onion, chopped
1 tablespoon curry powder 
2 teaspoons ground cumin
1/8 teaspoon cinnamon
1/8 teaspoon cayenne pepper 
1 large potato, peeled and minced
1 28 fl oz can tomatoes with juice
1 can (19 fl oz) chickpeas, drained and rinsed
1 cup frozen peas
1/3 cup fresh cilantro, chopped

cooked rice

In a large saucepan heat oil over medium high heat.  Add garlic, ginger, onion and saute 7 minutes or until soft.  Add curry powder, ground cumin, cinnamon, cayenne pepper and saute 1 minute.  Add potato, tomatoes and chickpeas.  Simmer, stirring frequently for about 30 minutes or until potatoes are cooked.  Add peas and cook 5 more minutes.  Serve over cooked rice with cilantro sprinkled on top.

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Grilled Chicken In Curry Yogurt

A Yummy Easy Dish To Make On The Barbecue

Serve with new potatoes and grilled or steamed vegetables

Serves 4

1/2 cup yogurt
1 tablespoon curry powder
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
2 teaspoons fresh ginger, peeled and chopped
1 1/2 pounds skinless boneless chicken breasts

In a bowl combine all ingredients except chicken.  Mix well.  Add chicken and cover with marinade.  Marinate in refrigerator for at least 2 hours or overnight.  Prepare barbecue.  Remove chicken, pat dry and cook over barbecue until cooked about 30 minutes.  


Looking for another chicken recipe to try?  


 Honey Curry Chicken 

Chicken Enchiladas

Chicken Cacciatore

Roasted Veggie Salad With Farro

Roasted Veggie Salad With Farro

This is a great fall salad to try.  It’s loaded with both colour and flavour.

Serves 4

2 cups butternut squash peeled, seeded, and cut into 1/2 inch cubes
2 cups beets, peeled and cut into 1/2 inch cubes
2 tablespoons olive oil, divided
Salt and pepper

1 small shallot (about 2 tablespoons), diced
1/2 cup farro pearled, rinsed
1 cup water
3 cups salad greens
1/4 cup dried cranberries
1/4 cup pumpkin seeds, toasted
1/4 cup feta cheese

Dressing:
1/4 lemon juice
1/2 cup olive oil
1 tablespoon honey

Preheat oven to 450° F.  Line a cookie sheet with foil.

Add butternut squash to a bowl and toss with 1 tablespoon olive oil. Season with salt and pepper.  Place squash on one side of cookie sheet. Add beets to the bowl and toss with 1 tablespoon olive oil.  Season with salt and pepper and place on the other side of the cookie sheet. Roast in the oven until tender, about 30 minutes.

In a medium saucepan, over medium-high heat add 1 tablespoon olive oil. Sauté 1 small shallot with a wooden spoon until soft and fragrant, about 3 minutes.  Add 1/2 cup farro and sauté for 3 more minutes stirring often. Add 1 cup water, turn up heat and bring to a boil.  Lower heat, bring to a simmer. Cover and cook for about 25 minutes or until al dente.  Drain and set aside. 

Whisk together lemon juice, olive oil and honey in a small bowl.  

In a salad bowl toss salad greens with enough dressing to coat.  Place squash and beets on top.  Sprinkle with feta, cranberries, farro and pumpkin seeds.

Ingredients for Roasted Veggies Salad With Farro

Looking to try another salad with Farro?  Try our Spinach Salad with Radish, Chickpeas, Blueberry and Farro.

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Printable Meal planner

Banana Muffins

Banana Muffins

An easy recipe to make using up blackened bananas.  Freeze extra muffins to throw into kids lunches.

Makes 12

1 1/2 cup all purpose flour
1 teaspoon baking powder
1 teaspoon soda
1/2 teaspoon salt
3-4 ripe banana's mashed
3/4 cup sugar
1 egg, slightly beaten
1/3 cup melted butter
1 teaspoon vanilla extract
1/2 cup walnuts, chopped

Preheat oven to 350 degrees F.  

In a large bowl combine flour, baking powder, baking soda and salt.

In another bowl combined banana's, sugar, egg, melted butter and vanilla.  

Add wet ingredients into dry ingredients, add walnuts and mix until just combined.

Spoon into muffin tin lined with paper muffin cups

Bake 15 - 18 minutes or until cooked.

Barbecue Chicken

Barbecue Chicken

Have you ever tried making your own BBQ sauce?  Here's an easy recipe to try.  It makes  lots of sauce so freeze the extra for later. Serve with new potatoes and salad or lightly steamed veggies

Serves 4-6

6 boneless, skinless chicken breasts

Marinade:

2 tablespoons canola oil

1 tablespoon white wine vinegar

1 teaspoon dry mustard

1 teaspoon dried oregano

BBQ Sauce:

1 1/2 cup ketchup

1/2 cup honey or brown sugar

1 tablespoon vegetable oil

1 clove garlic, minced

2 tablespoons lemon juice

2 tablespoons Worcestershire sauce

2 tablespoons molasses

2 teaspoons paprika

1/2 teaspoon cayenne pepper

2 teaspoons dry mustard

1 tablespoon soya sauce

Combine marinade ingredients together and place in a ziplock bag with chicken.  Marinate a few hours or overnight.  

In a small bowl whisk together ingredients fro the BBQ sauce.  Prepare BBQ.  Remove chicken from marinade and throw away bag and marinade.  Grill chicken at medium to high heat on BBQ until cooked through about 6 minutes per side.  During the last two minutes of cooking liberally brush BBQ sauce all over chicken while cooking.

Marinating Chicken

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Blueberries Are Full Of Antioxidants

Blueberries are both good for us and delicious...especially in baking, such as in blueberry cake (see below) or muffins. There's many reasons why they're healthy but mainly they're full of antioxidants, the substance found in food that helps neutralize the cellular damage caused by free radicals. They are high in vitamin C, contain fibre, help reduce urinary tract infections and may help control cholesterol problems.  Plus, (and this is the one I like best) they may help slow down age-related mental loss.  

Blueberries freeze really easily. so purchase lots when they're in-season (which in now). Give them a rinse and freeze them flat on a cookie sheet lined with parchment paper. Once frozen, place the frozen berries into a freezer bags and use them throughout the year.  They are great in muffins, cakes, smoothies, salads and fruit desserts.

Blueberries at Farmers Market

Blueberry Cake

Here's a fantastic recipe to make with blueberries.  You can use either fresh or frozen blueberries in this recipe.  

Makes one cake

2 cups all-purpose flour
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter softened
1 cup sugar
2 eggs
1/3 cup milk
1 teaspoon vanilla
2 cups blueberries, frozen or fresh
Whipping cream (optional)

Preheat oven to 350° F,
Grease and 8 inch square (20x20cm) baking pan.  In a large bowl, combine flour, baking powder, salt and set aside.  In a separate bowl, cream together butter and sugar.  Beat in eggs and vanilla.  Add dry ingredients alternately with milk; batter will be stiff.  Spread 1/2 batter into prepared pan.  Spread blueberries on top.  Drop spoonfuls of remaining batter over blueberries and try to spread it out evenly (this is a bit tricky). 

Bake for 50 minutes or until the cake is cooked and the tester comes out clean.  Serve warm with whipping cream if desired.

Blueberry Cake

Blueberries are great in salads.  Check out our Spinach Salad with Radish, Chickpeas, Farro and Blueberries

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Kaleslaw

Kaleslaw

This is a colourful summer salad that’s great with many meals.  When you serve it to friends and family you’ll soon find you never can make enough!

Serves 4

3 cups curly kale, stemmed and slivered
1 cup grated carrots
2 cups shredded red cabbage
1/4 cup chopped toasted sunflower seeds
3 green onions, chopped
1/3 cup dried cranberries
1 tablespoon olive oil
Salt and pepper

Dressing :
2 tablespoons seasoned rice vinegar
2 teaspoons apple cider vinegar
3 teaspoons Dijon mustard
1/4 cup plain 2% yogurt

Place kale in a large bowl with 1 tablespoon olive oil and massage for 3 minutes.  Add carrots, red cabbage, sunflower seeds, green onions and dried cranberries.

Dressing:  In a small bowl whisk together rice vinegar, apple cider vinegar, Dijon mustard and yogurt. 

Toss kale salad with enough dressing to coat.  Season with salt and pepper and serve.

Ingredients for Kaleslaw

Looking for another squash recipe?  Try the Recipes To The Rescue's Kale, Squash, Bean Soup recipe.

Kale, Squash, Bean Soup Recipe

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Salmon With Capers, Sun-Dried Tomatoes & Fresh Basil Vinaigrette

Salmon with capers, sun-dried tomatoes & fresh basil vinaigrette

Looking for a simple, tasty salmon recipe to try?  This is a tasty and simple dish to make for those nights you don’t have time to cook. Serve with brown basmati rice and a green salad.

Serves 4 

1 1/2 - 2 pounds of salmon

Olive oil

Salt and pepper

Vinaigrette:

1/4 cup fresh basil, chopped

1/4 cup olive oil

2 tablespoons fresh lemon juice

1 tablespoon capers with 1 teaspoon caper juice

1 tablespoon sun-dried tomatoes, chopped

1 clove garlic, minced

Preheat oven to 425° F.   Place fish on a cookie sheet lined with foil.  Brush with olive oil and season with salt and pepper. In a small bowl combine basil, olive oil, lemon juice, capers and juice, sun-dried tomatoes and garlic. Cook fish 10-15 minutes or until it flakes.  Dish up fish and serve, passing the vinaigrette to spoon on top.

Need inspiration to Meal Plan?  Check out our colourful downloadable meal planner....it's only $2.99

Digital Download - Colourful Meal Planner

All About The Radish

Radishes at the farmers market

Radishes were never part of my upbringing. I’m not sure why. My mom served us interesting foods but radishes never made it into her repertoire. It’s too bad because they’re some really interesting and unusual varieties and they can pack a big punch. It’s surprising how a cute little red and marble-size, yet sometimes globe-shaped, veg can wake up your taste buds.

The radish is a root vegetable from the brassica family which includes a large variety of veggies such as cauliflower, kale, Brussels sprouts, cabbage and many more. The many varieties of radish range in taste from mild to pungent and peppery. The red globe radish is the most familiar. But they can also be white, oval, oblong, and long like the Asian white daikon radish in the shape of salami or the turnip shaped “black radish." 

Their peppery taste makes them popular in salads such as the Spinach with Radishes, Chickpea, Blueberry and Farro salad recipe in this blog. When buying radishes look for ones with the greens still attached. The green tops should look crisp and healthy. Cut them off and store the radishes in your refrigerator’s crisper. These radish greens are edible but only on the day you buy them because they wilt fast.  Although radishes are typically eaten raw or in salads, I recently roasted them and was pleasantly surprised.

Radishes come in various sizes

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Food Safety Tips For Barbecuing

Food Safety Tips For Barbecuing

I heard a story from an acquaintance about how she once poisoned her whole family at a summer barbecue. She felt terrible!  It was a potluck and she’d brought a stir-fried rice dish. There were leftovers so she sent her family home with the extra. They all became sick.

She didn’t know that cooked eggs, sitting in the hot sun, can grow a nasty bacteria and cause food poisoning. Ouch! So please do glance over this Canadian government website on food safety tips at a barbecue before going to your next family gathering.

Looking for a salad to take to your next potluck? Check out these salads....

Curried Rice Salad

Watermelon Salad  

Couscous, Garbanzo Bean Salad