Archive for the ‘vegetarian’ Category

Also from Robin’s lunchtime cooking class.

1 butternut squash
1 t oil
1 red onion
1 Tb fresh ginger, grated
2 ripe pears, peeled and chopped
4 c chicken stock or veg broth
1 t salt
2 tsp brown sugar
1 tsp red curry paste
1 can coconut milk
Preheat oven to 375, cut squash in half, scoop out seeds, bake until soft (45 min). Let cool, then scoop out flesh.

Saute onion until tender, add ginger and curry paste, stirring often, 1 min. Add stock, squash, pears, salt and sugar Bring to a boil, simmer 15 min.
Puree, bring to a simmer, add coconut milk, cook until reheated.

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This is a favourite in Joanne’s house.  My kids love chickpeas and sweaet potato, so I’m going to give it a shot tomorrow.  I bet you could do it in the crockpot too.

1.5 Tbsp canola oil
1.5 cups thinly sliced onion
2 cups green bell pepper
1.5 tbsp curry powder
.5 tbsp cumin
.5 tsp salt (divided)
1 qt low-sodium veg broth
4 cups peeled, half inch pieces of sweet potato or butternut squash
1 can drained unsalted chickpeas
1 cup light coconut milk
.5 tsp black pepper

Heat oil in large stockpot or dutch oven over medium heat
Stir in onion and bell pepper, cook for about 8 minutes
Stir in curry powder, cumin, and 1/4 tsp of salt; cook for 2 minutes
Add vegetable stock and sweet potatoes and bring to a boil; reduce heat, cover and simmer for 15 minutes until potatoes are tender
Remove 1 cup of sweet potatoes and mask with a fork.
Stir mashed potatoes back into pot and bring to a boil; reduce heat and boil gently for 5 minutes to allow mixture to thicken.
Stir in chickpeas, coconut milk, cilantro and black pepper
Cook for 1-2 minutes or until warm throughout
Stir in remaining salt and serve

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My friend Jess makes this all the time. All the ingredients are optional but add any leftover veggies to really make it good. Buy the really nice fancy organic nachos as a treat. This is surprisingly filling!

Bag of nice nacho chips
3 green onions finely chopped (or some red onion)
Chopped yellow or orange peppers
Lots of diced tomato (pick the fancy sweet ones)
Chopped avocado
Leftover chicken or beef
Kidney beans (my kids love beans)
Finely grated cheeseburger- you choose the type

Spread the chips on you largest cookie sheet covered in foil.
Layer ingredients on top ending with the cheese.
Bake in oven at 375 until cheese melts. You can also make these on BBQ.

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That name kinda rhymes.  This came from an old friend who said her kids loved these.  I’m trying them tonight so will let you know.  If your kids like this one then you should check out my other quesadilla recipe Veggie Quesadilla.

3 medium sweet potatoes, peeled and cut into ½-inch chunks
15-ounce can of kidney beans with liquid included
2 tsp chili powder (I would leave this out for the kiddies!)
1 tsp cumin
1 tbsp Dijon mustard
2 tbsp soy sauce
10 small soft tortillas
2 cups shredded Cheddar cheese
Place sweet potatoes in microwave-safe dish with 2 tablespoons of water. Microwave on high or until they are soft (about 10 minutes).  (I also cooked the sweet potato on the weekend when I was cooking something else, scooped it out of the skins and kept in the fridge until ready to use)

Preheat over to 350 degrees.

Mash sweet potatoes, beans with their liquid, chili powder (I left the chilli out), cumin, mustard, and soy sauce until the mixture is soft and well blended – (I put the whole lot in the food processor)

Divide mixture evenly on tortillas. Top each with a generous handful of cheese. Fold burrito style and place in baking dish. Bake for 12 minutes and serve warm.  I would strongly recommend not putting too much in each one.  Also, I think it would be better if you folded them in half and pan fried them in some marg.

Also – this makes a ton of filling.  You could mix it with flour and milk and make a pancake batter and then have sweet potato pancakes for breakfast.  Check out this post for ideas Pumpkin Pancakes.

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This came from Robin. The kids loved it, but you need to add some tobasco or hot sauce for parents.


2 tbsp(25 mL) butter
1small onion, chopped
3 tbsp(45 mL) all-purpose flour
3 cups(750 mL) vegetable or chicken stock
1 cup(250 mL) 1% milk
4 cups(1 L) frozen mixed chunky vegetables
Pinchblack pepper
Pinchcayenne (optional)
2 cups(500 mL) shredded old orange cheddar cheese (one 227-g pkg)


1. In a large saucepan, heat butter over medium heat. Add onion; cook, stirring often, about 5 minutes, until softened. Add flour; cook, stirring, 2 minutes. Gradually add stock and milk, stirring constantly. Bring to boil over medium-high heat, stirring often. Boil 1 minute until thickened and smooth.

2. Stir in vegetables, pepper and cayenne. Return to boil. Reduce heat to medium-low; simmer about 5 minutes, stirring often, until vegetables are tender and heated through. Remove from heat and add cheese, stirring until melted.


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Yummy Brocolli

Yup – you heard it hear – something about yummy brocolli.  Joanne discovered this recipe, but says that because her guys won’t eat brocolli it’s not kid approved.  However, she thinks it is YUMMY!

1 head of broccoli – or as much as you like
1/3 cup butter
1 tbsp brown sugar
3 tbsp soy sauce
tbsp white vinegar
1/4 tsp ground black pepper
2 cloves of garlic, minced

Place the broccoli in a large pot with 1 inch water in the bottom. Bring to a boil and cook for 7 minutes or until crisp. Drain.
Melt butter in a small skillet over medium heat, mix in the brown sugar, say sauce, vinegar, pepper and garlic.
Bring to a boil and remove from the heat.
Pour sauce over broccoli – add cashews if you like.

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This one is a fave in the Forbes/Zachariah home.  Robin stole it from the Moosewood Restaurant (and I think this isn’t the first time she’s stolen from them).  She throws everything in the food processor or a bowl with the immersion blender, and doesn’t grate or chop anything. She also adds more more cottage cheese (use the entire medium size container).

1 1/2 c 1% cottage cheese
1 1/2 c skim milk or buttermilk
1 t dried mustard or 1 T prepared mustard
pinch of cayenne (or more)
1/4 t nutmeg
1/2 t salt
1/4 t ground black pepper
1/4 c grated onions
1 c grated sharp cheddar (4 oz.)
1/2 lb. uncooked elbow macaroni (or other tubular pasta)
2 T finely grated Pecorino or Parmesan cheese
1/4 c bread crumbs

Preheat oven to 375. Prepare square baking pan with a light spray of oil.

In a blender, combine cottage cheese, milk, mustard, cayenne, nutmeg, salt and pepper and puree until smooth. In a large bowl (actually, I did this right in the baking dish), combine pureed mixture with the onions, cheddar and uncooked macaroni. Stir well. Pour macaroni and cheese mixture into the baking pan. Combine the grated Pecoino or Parmesan and bread crumbs and sprinkle over top.

Bake about 45 minutes, until topping is browned and the center is firm.

Serves 4.

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