Spicy GazpaCho Shooters

 

Ingredients:

• 2-½ cups tomato juice, divided
• 1 clove garlic
• 1 jalapeño chile
• 1 cup peeled and finely chopped English cucumber
• ½ cup finely chopped green bell pepper
• Handful of cilantro leaves

Directions:

1. Using a food processor or blender, puree 1 cup tomato juice, garlic and jalapeño chile.

2. Transfer to a large bowl.

3. Add remaining tomato juice, cucumber, pepper and a handful of cilantro leaves.

4. Serve chilled in twelve 2-ounce shot glasses, topped with additional cilantro leaves.  

Couscous Stuffed Bell Peppers

 

Ingredients:

• ½ cup couscous, uncooked
• 1 cup water
• 6 green bell peppers, whole
• 2 red or yellow bell peppers, diced
• 4-6 green onions (scallions), sliced
• 2 tbsp lemon juice
• 2 tbsp olive oil
• ¼ cup fresh parsley, chopped
• salt and pepper to taste

Directions:

1. Cook couscous according to package directions.

2. While couscous is cooking, Slice the stems and tops off of the whole green bell peppers and remove the cores and seeds.

3. Dice the red or yellow bell peppers and place them in a large bowl.

4. Slice the green onions and add them to the bowl with the peppers.

5. Once cooked, fluff the couscous with a fork and allow it to cool.

6. When the couscous has cooled add it to the bowl with the bell pepper and green onions and mix to combine.

7. In a separate small bowl, whisk together the lemon juice, olive oil and parsley. Pour this dressing over the couscous and gently toss to combine.

8. Spoon couscous into each whole green bell pepper, and sprinkle a dash of salt and pepper on top.   
 
Yields: 6 servings

Oven-Baked Carrot Fries

 

Ingredients:

• 1 ½ lbs. carrots
• 1 tsp. sugar
• 2 Tbsp. olive oil
• ½ tsp. salt
• 2 Tbsp. finely chopped pinch of pepper
• Fresh rosemary

Directions:

1. Preheat oven to 425.

2. Line a shallow baking sheet with foil and coat with cooking spray.

3. Using a sharp knife, slice away the tip and end of each carrot; peel each completely.

4. Cut carrots in half cross-wise, then cut length-wise, then cut length-wise again.

5. In a mixing bowl, combine the carrot sticks, oil, rosemary, salt and pepper. Stir till all are evenly coated.

6. Place carrots in pan, spreading sticks out as much as possible.

7. Bake for 20 minutes or until carrots are tender.

8. Serve hot or at room temperature.

Fruit Salsa and Cinnamon Chips

 

A true comfort dish with plenty of vitamins, minerals and antioxidants, perfect for these short dark days and easily modified to incorporate more of your favorite veggies!
Chef: Amy Symington

Ingredients – Fruit Salsa:

• 2 kiwis, peeled and diced
• 2 Golden Delicious apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavour

Ingredients – Cinnamon Chips:

• 10 (10 inch) flour tortillas
• Butter flavored cooking spray
• 2 cups sugar
• ½ cup cinnamon
• Cookie cutters or scissors

Directions:

1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves.

2. Cover and chill in the refrigerator at least 15 minutes.

3. Preheat oven to 350 degrees F and line a baking sheet with tin foil.

4. Combine the sugar and cinnamon in a small dish and set aside.

5. Using cookie cutter or scissors cut the flour tortillas into desired shapes.

6. Arrange tortilla shapes on a baking sheet and spray the shapes with cooking spay.

7. Sprinkle wedges with desired amount of cinnamon sugar.

8. Spray again with cooking spray.

9. Bake for 8 to 10 minutes.

10. Repeat with any remaining tortilla wedges.

11. Allow to cool approximately 15 minutes.

12. Serve with chilled fruit mixture.

Simple Quinoa Salad

 

Ingredients:

• 4 cups vegetable broth
• 1 ½ cups quinoa
• 1 cucumber, sliced
• 1 red or yellow bell pepper, diced
• 2 tomatoes, chopped
• ¼ cup olive oil
• 1/3 cup lemon juice
• 2 cloves garlic, minced
• Dash salt and pepper, to taste (sea salt tastes best)

Directions:

1. Put a medium size pot onto the stove.

2. Add the quinoa and the chicken stock to the pot

3. Bring the stock to a boil, then reduce head and simmer covered for Cook until the quinoa fluffs up, about 15 minutes, stirring occasionally.

4. While quinoa is cooking, whisk together lemon juice, olive oil, garlic cloves and salt and pepper in a large bowl. Set aside.

5. Wash the cucumber, bell pepper, and tomatoes under cook water and dry them with a clean towel.

6. Using a sharp knife slice the cucumber and add it to the large bowl.

7. Then dice the bell pepper into 1inch cubes and add it to the bowl.

8. Then dice the tomatoes into 1inch cubes and add them to the bowl.

9. When quinoa is finished cooking, allow to cool slightly then, toss with vegetables and lemon juice mix, stirring to combine well.

10. Add more salt and pepper to taste.

11. Eat immediately or chill before serving.

Quinoa Chocolate Cake

 

Ingredients:

• 3 eggs
• 200 ml/0,85 cup sugar
• 75-100 g/2,6-3,5 oz salted butter
• 100 g/3,5 oz of dark chocolate
• 250 ml/1 cup cooked quinoa
• 300 ml/1,25 cup flour
• 1 tsp baking powder
• 1 tsp ground cardamom (optional)

Directions:

1. Pre-heat oven to 350 degrees and spray a loaf pan with cooking spray.

2. Whip eggs and sugar for a couple of minutes.

3. Melt the butter and the chocolate before adding it to the egg and sugar.

4. Add the already cooked quinoa, stir well and add flour, baking powder and the ground cardamom.

5. Pour it into sprayed loaf pan.

6. Bake for 20-30 minutes, until the top of the cake is set and a tooth pick comes out clean.

Green Papaya Salad (Tam Mahoo)

 

Ingredients:

• 1–2 Thai bird chilies
• 1–2 cloves garlic
• pinch salt
• 1–2 Tbsp palm sugar (substitute: brown sugar)
• 1–2 Tbsp fish sauce
• 1–2 Tbsp lime juice
• 1 Tbsp tamarind water
• 3 ½ cups green papaya, peeled and shredded
• ½ cup carrots, shredded
• ¼ cup cherry tomatoes, halved
• 1/3 cup long beans sliced
• ¼ cup cilantro, shredded (optional)
• ¼ cup mint, shredded (optional)

Directions:

1. Rinse papaya with water to remove any bitterness

2. Place garlic, chilies and salt in mortar and mash with pestle until a paste is formed. Careful not to let any juices splash up into your eyes!

3. Place ¼ of papaya and half of each fish sauce, limejuice, tamarind into mortar. Mash with pestle.

4. And remainder of ingredients in mortar. Gently smash once more and change to spatula to toss flavours throughout.

5. Taste and adjust ingredients for personal preference.
 
Yields: 4 servings

Red Curry Chicken (Gaeng Ped Gai)

 

Ingredients:

• 1 Tbsp vegetable oil
• 2 Tbsp red curry paste
• 1 lb chicken breast, cut into cubes (about 1-inch squares)
• 2 cups coconut milk
• 1/3 cup chicken stock
• 2–3 Tbsp fish sauce
• 3 Tbsp Palm Sugar (substitute: brown sugar)
• ½ cup bamboo shoots
• ½ cup firm tofu (optional)
• ¼ cup diced red peppers (optional)
• ½ cup sliced long beans (optional)
• ½ cup Thai eggplant (substitute: Japanese eggplant)
• 6-8 kaffir lime leaves
• ½ cup Thai sweet basil leaves

Directions:

1. Heat oil in medium sized pot over medium heat.  Add curry paste and sizzle 1-2 minutes. Add chicken and toss to coat with curry paste. Brown slightly.
2. Add chicken stock, coconut milk, fish sauce, palm sugar and vegetables. Simmer 3–4 minutes
3. Add lime leaves and half of Thai basil leaves. Simmer 3–4 minutes.
4. Taste and adjust for seasoning. Serve over steamed jasmine rice.  
 
Yields: 4 servings