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Recipes
Black Bean and Quinoa Bowl with Peach Salsa
By Alqualonde
1 Cook the quinoa: Rinse the 2 cups quinoa and drain completely
- 2 cups quinoa
- 1 recipe peach salsa
- 2 cans black beans
- 6 to 8 green onions (one bunch)
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Kosher salt
- Fresh ground pepper
Radish and Quinoa Salad with White Beans
By Alqualonde
With spring radishes and spinach, quinoa and zesty lemon, it’s both nutritious and delightfully fresh tasting
- 2 cups quinoa
- 2 cups chopped spinach leaves
- 1 bunch radishes
- 3 scallions
- 1 1/2 cans white beans (or ~ 2 1/2 cups cooked)
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 1 lemon (zest and juice)
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- Chopped walnuts or pepitas (optional)
Popover Egg Nests
By Alqualonde
These poached eggs tucked into popovers and accented with Lime Hollandaise Sauce add a flavorful touch to a special...
- 1/2 cup butter
- Shortening or nonstick cooking spray
- 2 eggs, beaten
- 1 cup milk
- 1 tablespoon cooking oil
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 6 eggs
- 3 egg yolks, beaten
- 1 tablespoon water
- 1 tablespoon lime juice
- 1/8 teaspoon salt
- 6 thin slices prosciutto, Canadian-style bacon, or cooked ham (about 4 ounces)
- Finely shredded lime peel (optional)
- Lime wedges (optional)
Smoky Grilled Cheese With Ale Onions
By Alqualonde
Although beer evaporates during cooking, it permeates the onions to give a twist to this classic comfort food
- 1/4 cup (60 mL) unsalted butter, softened
- 2 sweet onions, thinly sliced
- 1 cup (250 mL) Brown ale or porter
- 2 tsp (10 mL) granulated sugar
- 1 pinch pepper
- 4 tsp (18 mL) Dijon mustard
- 8 thick (1/2-inch/1 cm) slices sourdough bread, (cut from 8-inch/20 cm round loaf)
- 6 oz (170 g) applewood-smoked Cheddar cheese or Gruyère cheese, sliced
Spicy Asian Pork Cabbage Rolls
By Alqualonde
1. Preheat oven to 400 degrees F
- Nonstick cooking spray
- 1 large head green cabbage
- 1 teaspoon salt
- 1 egg, lightly beaten
- 1 cup cooked brown rice
- 1/2 cup finely chopped stemmed fresh shiitake mushrooms
- 1/2 cup frozen shelled sweet soybeans (edamame), thawed
- 1/2 cup snipped fresh cilantro
- 1/3 cup finely chopped carrot (1 small)
- 2 tablespoons finely chopped green onion (1)
- 2 tablespoons chopped pickled ginger
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 8 ounces lean ground pork
- 1 recipe Asian Braising Sauce
- Fresh cilantro sprigs (optional)
- Asian Braising Sauce
- 1 8 ounce can tomato sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons tomato paste
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons oyster sauce
- 1/2 teaspoon Asian chili sauce (Sriracha sauce)
Quinoa Salad With Pears, Baby Spinach and Chick Peas
By Alqualonde
A tip for those new to quinoa- it adds protein and heft to simple green salads- and is perfect for lunch or a light...
- 1 cup organic quinoa
- 2 good handfuls organic baby spinach leaves, washed, drained
- 1 large ripe pear, washed, stemmed and cored, cut into pieces
- 1/2 cup chilled chick peas, rinsed, drained
- 2 tablespoons parsley, fresh chopped
- 1 handful pecans, pan toasted and salted to taste
- 4 tablespoons extra virgin olive oil
- 3 tablespoons golden balsamic vinegar
- 2 tablespoons pure maple syrup
- sea salt
Hawaiian Ginger-Chicken Stew for Two
By Alqualonde
This chicken stew has a bold ginger-flavored broth and provides a whole serving of dark leafy greens in each bowl
- 1 1/2 teaspoons sesame oil, or canola oil
- 1/2 pound chicken tenders, cut into 1-inch pieces
- 1 (1-inch) piece fresh ginger, peeled and cut into matchsticks or minced
- 2 cloves garlic, thinly sliced
- 1/4 cup dry sherry, (see note)
- 1 cup reduced-sodium chicken broth
- 3/4 cup water
- 1 tablespoon reduced-sodium soy sauce
- 1/2 teaspoon Asian red chile sauce, such as Sriracha, or to taste
- 1/2 bunch mustard greens, or chard, stemmed and chopped (3 to 3 1/2 cups), or 1 cup frozen mustard greens, chopped
Tomato, Semolina, and Cilantro Soup
By Alqualonde
I had everything on hand for this soup and it came together beautifully
- Olive oil
- 1 medium onion, finely chopped
- 1 celery stick, finely chopped
- 2 tsp. ground coriander
- 2 tsp. ground cumin
- 1 1/2 tsp. sweet paprika
- 2 tsp. finely chopped fresh thyme
- 1/2 cup roughly chopped fresh cilantro
- 2 tbsp. tomato paste
- 1 pound fresh tomatoes, peeled, seeded and finely chopped
- 6 cups water, plus more for thinning if necessary
- 1 1/2 tbsp. sugar
- 1 cup semolina
- 1 cup cooked pasta
- Juice of 1 lemon
- Greek yogurt (for garnish)
- Kosher salt and freshly ground pepper
Pink Marbled Meringues
By Alqualonde
Both airy and crunchy, swirly one-bite meringues make the perfect holiday gift
- 4 egg whites
- 1/8 tsp (0.5 mL) cream of tartar
- 1 cup (250 mL) granulated sugar
- 1 dash pink paste food colouring
- 1 tbsp (15 mL) ground pistachio nuts
High Protein Garlic Mashed Potatoes
By Alqualonde
These mashed potatoes have a delicious buttery and garlicky flavor, and lots of texture from the potato skins
- 10 to 12 large organic red potatoes
- 3 to 3 1/2 cups cooked navy beans (two 15-oz cans)
- 1/4 cup soy-free Earth Balance buttery spread
- 2 tablespoons unsweetened/unflavoured almond milk
- 4 to 5 large cloves of garlic, minced
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon ground paprika
- Freshly ground black pepper, to taste
- Other herbs and seasonings as desired