Green Onion Chickpea Curry

This is easily one of our favourite dishes. It is simple to make, cook, and easy to eat.

RECIPE: Green Onion Chickpea Curry

Ingredients:
1/4 cup oil
1 tbsp cumin seeds
1 large onion, chopped or sliced
2 large tomatoes, diced (or a can of diced tomatoes)
1 tsp salt
5 tbsp minced ginger
2-4 large jalapeños, minced
3 cans (16 oz each) chickpeas, drained
1 can coconut milk, stirred
8 stalks green onions, cut in 1 cm lengths

Stovetop Method:
> heat the oil and fry the cumin seeds for 30-60 seconds or until fragrant
> sauté the ginger, jalapeños, and onion until soft
> add the tomatoes, salt, chickpeas, and coconut milk and simmer for 10 minutes or until the rest of dinner is ready (add water to thin the curry as needed)
> stir in the green onions just before serving

Oven Method:
> pre-heat the oven to 190ºC or 375ºF
> the oil can be omitted if the cumin and vegetables are not being sautéed
> throw all the ingredients into a deep pan or lidded casserole dish and stir it all together
> put the lid on and bake it

Serve over:
> rice or noodles
> salad greens like spinach, arugula, or endive
> thinly sliced sautéed cabbage

For an interesting twist, add a chopped apple or two to the curry before cooking. Pairs well with tangy chilli sauce.

Frijoles a la Huacha / Dirty Beans

RECIPE: Frijoles a la Huacha / Dirty Beans

(serves 6)

Ingredients:

- 1 tbsp oil

- 1/2 onion, finely chopped

- 1 jalapeño chile, diced (use gloves)

- 2 cans red kidney beans

- 500 ml chicken broth

- 1 large bunch of mint

Method:

> fry the onion and chile in the oil until soft but not brown

> blend the beans with broth until smooth

> add beans to the fry pan with onion and peppers

> fry until beans reduce to a thick paste (about 10 minutes)

> add chopped mint leaves toward end of cooking time

To see the full menu created for the Guatemalan lunch, go here. 

Subanik / Roasted Aubergine & Mushroom Stew

Subanik / Roasted Aubergine & Mushroom Stew

(serves 6)

Ingredients:

For the sauce

- 4 medium red bell peppers, cut in half from top to bottom, then stemmed and seeded

- 9 roma tomatoes, cut in half lengthwise

- 1 onion, cut into quarters

- 4 tomatillos, husks removed

- 1 dried ancho chili pepper, washed inside and out, seeds and stem removed

- 1 dried red chili pepper, such as chili de arbol

- 1 or 2 Thai red chili peppers

For the mushroom and aubergine (eggplant)

- 1 to 2 tablespoons vegetable oil

- 1.25 pounds mushrooms

- 1.5 tsp salt

- freshly ground black pepper

- water, as needed

- 1.25 pounds aubergine, cubed into 1-inch pieces

- 2 bay leaves

- 2 to 4 sprigs thyme

Method:

For the sauce

> preheat the oven to 500ºF

> place the red bell peppers on a foil lined baking sheet and roast for 20 to 25 minutes, turning them once or twice, until their skins are blistered with black spots all around

> foil another baking sheet and place the tomatoes and onion cut side down on the sheet, along with the whole tomatillos, dried chili peppers and Thai red chili pepper; roast for about 10 minutes, until the tomatoes are quite tender, with blistered skins

> working in several batches, transfer the roasted peppers, tomatoes, tomatillos, onion and Thai red chili pepper to a blender; pulse for 1 to 2 minutes for each batch, until a fairly smooth sauce forms; do not over-process the mixture

> break off pieces of the dried chili peppers and add them through the top of the blender while the motor is running; stop to taste, and add more of the dried chili peppers to achieve the desired level of spiciness

For the mushroom and aubergine:

> toss the cleaned mushrooms and cubed aubergine in the oil with thyme and gently salt and pepper

> place on an unlined baking sheet and place into the broiling hot oven

> broil until golden all over, turning a few times

> add a little water to the baking sheet to scrape up the browned on bits from broiling the mushrooms and aubergine; pour over the vegetables

> in a large pot, add together the puréed vegetables, roasted mushroom and eggplant, and the bay leaves

> cover and cook for 25 minutes, stirring occasionally, until the flavors have blended

> salt and pepper to taste

For the full menu of what was served at the Guatemala lunch, go here.  

Kaq Ik / Roasted Pepper Turkey Stew

Kaq Ik / Roasted Pepper Turkey Stew

(serves 6)

Ingredients:

- 1/4 turkey (hind quarter, breast "roast")

- 4 cups chicken stock

- 1 head of garlic

- 1/2 pound of tomatoes

- 1 onions

- salt

- 1 large tomatillo

- 1 onion

- 1 fresh sweet red pepper

- 1 dried chile guajilla

- 1 dried chile pasilla

- half to 1 tbsp chopped chipotle peppers in adobo sauce

- 1/4 cup water

- 1/2 tbsp achiote

- 3 corn tortillas

- 1 bunch fresh cilantro

- 1 bunch fresh mint

- salt

Method:

> place the turkey and the whole garlic head in the chicken stock; salt to taste.

> in a separate pan, cook tomato, onion, sweet red pepper, chile guajillo, and chile pasilla, chipotle pepper until soft; once fully cooked, puree in blender; partial vegetable chunks also work

> once the turkey is cooked, add the vegetable mix to the stew

> place achiote in a small bowl and add some of the “soup” to it and stir until it is a smooth paste; stir into soup pot with adobo chipotle

> to thicken the soup, tear up corn tortillas into small pieces and add to soup pot; stir well

> bring to boil for about ten minutes, or until tortillas have dissolved and soup has thickened

> add cilantro and mint and season with salt to taste.

Served with rice on the side to be added to the bowl. Garnish with lime wedges and avocado slices.

Variation:

- add corn (fresh or frozen) for the last 10 minutes of cooking

For a full menu of what was served at the Guatemalan lunch, go here.  

Hilachas / Guatemalan Beef Stew

RECIPE: Hilachas / Guatemalan Beef Stew

(serves 6)

Ingredients:

- 2 pounds beef, cubed

- 5 cups water

- 2-3 tbsp oil

- 1 onion, chopped

- 1 cup chopped tomatoes

- 1 cup chopped tomatillos

- 2 to 3 guajillo (say 'gua-HE-yo') chiles, warmed over a flame, deseeded and chopped

- salt and pepper - to season

- 1 pound potatoes, peeled and chopped

- 2-3 carrots, peeled and chopped

- 1/2 cup breadcrumbs

- 1 bunch cilantro, chopped

Method:

> place the beef, water, and a big pinch of salt in a large saucepan and bring to a boil over medium heat

> reduce heat to low, cover, and simmer for 1 to 1 1/2 hours, or until the beef is very tender

> while the beef is simmering, place the onion, tomatoes, tomatillos and chiles in a food processor or blender and puree, adding a little water if necessary

> heat the oil in a large pot over medium; add the onion-tomato puree and simmer until the puree is cooked down and darkens somewhat in color, about 10 minutes; do not burn

> add the shredded beef and about 3 cups of the broth to the onion-tomato puree and season with salt and pepper; reserve the rest of the broth

> stir in the potatoes, onions and a little more broth if necessary

> simmer until the potatoes and carrots are cooked through, about 15-20 minutes

> stir in the breadcrumbs to thicken the sauce (optional)

> stir in the chopped cilantro, adjust seasoning and serve hot with corn tortillas or rice with shredded cabbage and chopped cilantro to garnish

Variations:

- add 2 teaspoons achiote seasoning to the onion-tomato puree for added flavour; bricks of achiote seasoning can be found at many Latin markets

- the potatoes and carrots can be eliminated if you like

- canned tomatoes and tomatillos work just fine in this recipe

- tomatoes can be used if you would like to eliminate the tomatillos

- if you can't find guajillo chiles, use anchos or pasillas (say 'pa-SEE-yas') or substitute with 1 tablespoon of paprika and 1/4 teaspoon of cayenne pepper

To see the full menu for the Guatemalan lunch, go here.  

Guatemalan Guacamole

RECIPE: Guatemalan Guacamole

(serves 6)

Ingredients:

- 4 ripe but not mushy avocados, diced in large cubes

- 2 small tomatoes, diced

- 0.5 (1/2) cup finely chopped red onions

- 1 fresh green chilli, chopped

- 1 bunch chopped fresh cilantro

- 1 lime, juiced

Method:

> put avocados into bowl and mix with lime juice

> mix in other ingredients gently; serve as soon as possible

If you plan to prepare this ahead for a party or gathering later, put diced veggies into the bowl in the order they are listed. Make sure the tomatoes cover the top of the avocado and drizzle the lime juice over top of the works; this prevents the avocado from browning. Do not stir until ready to serve. 

To see the rest of what we did for the Guatemalan lunch, check here. 

Vegetarian Christmas Stuffing?!

Yes, it can be done. Just don't put the stuffing in the turkey.

I recently made another of my FAVOURITE Christmas classics: stuffing. This dish is simple to pull together and can easily be made with leftover rice, quinoa, corn (or other grainy) bread, and a few aromatic vegetables.

Ranch Dip

There is something about it... creamy and delicious, a good ranch dip or dressing makes everything better. 


After looking in stores for the perfect iteration, I am usually appalled either by the price or the ingredient list. Is it really that hard? Is a good ranch dip out of reach?

Fear not, amazing home-made ranch dip awaits!!

Madras Roasted Vegetables

If you are looking for a simple, easy, quick, versatile vegetable side dish for anything saucy or curry-ish, THIS dish is for you.

green cardamom pods

Eat Somethin' Good

Today's entry is essentially a guest post by my friend Phil.  To see his original posting, go here.

Grub's up

Garlic Vegetable Omelette

I will be the first to tell you that I do not like eggs. In fact, I really do not like eggs. All by themselves, the texture, flavour, and aroma - I cannot handle it.

I clearly remember it - a night when I was about 7 or 8, I slept over at a friend's house. The mom and dad of the home kick-started Saturday morning with a nice big breakfast of bacon, toast, and sunny side up soft eggs. I ate all I could of that breakfast - even some of the egg whites - until my stomach threatened to embarrass me, at which point I stated I was full.

The other day, I knew I needed an egg for breakfast, protein and veggies, but what could I make? The best answer: eggs.

Breakfast Like A Mennonite

It was a slow start to the day and I soon realized that breakfast was turning into brunch... and then brunch was turning into lunch. So the breakfast-brunch-lunch became heartier as I made it, and here is where we ended up.

It started out as eggs and sliced tomato. Then I saw the leftover perogies, red onion, red cabbage, and sliced scallions in soft goat cheese and I knew I had all I needed to make a really great meal.

Philly Cheese Steak

Sometimes I think that any cookbook I make might have a full chapter devoted to "things that go on a bun". This sandwich would be in that chapter.

Neither I nor my husband have ever been to the east coast, but this is our best guess at what this legendary sandwich might taste like...

En Papillote

One of my favourite ways to cook fish is the french style 'en papillote' (in parchment). All it means is that you cook the fish in the oven, wrapped in parchment paper. The result is always perfectly done moist fish. Here is how it breaks down...

Lazy Pizza

The other day, I decided on pizza for dinner. It was already nearly 5:00 pm and I was low on ideas.

The kids decided on ham, pineapple, and bell pepper pizza. For Chris and I, vegetarian. We picked up two pizza crusts (gasp) at the store and got to making it. I really did not want a tomato pizza sauce, so I made a "white" pizza sauce that worked quite well.

Portabella Garlic Mushroom Burgers

I was in need of a delicious, healthy, filling, fast dinner (on our way out the door). One that the kids would eat quickly and enjoy. Solution: Portabella Garlic Mushroom Burgers.

It's actually one of the best things I have ever put on a bun. Here is how it breaks down...

Portabella Garlic Mushroom Burger with tomato, cilantro, and caramelized red onions on a toasted ciabatta bun.

Hearty Mushroom Soup

There are times when I want something hearty, meaty, but... meatless. This soup is the solution.

What mushrooms should you use? As many different kinds as you can - variety is one of my favourite spices! I have used white button, brown button, cremini (baby portabella), large portabella, oyster, enoki, and shitake all in this soup.

Home Made Pasta

A little while ago, I popped some chopped beef into the freezer with some garlic, olive oil, and some Italian herbs. I forget what exactly I put in with the meat, but to find out, check here. Now the time has come to cook the beef!

I sautéed the beef with the herbs, added some chopped onion, and dressed it at the end with some halved cherry tomatoes. Now for the noodles...

Easy Dinner: Serve Over Rice

Last night, I needed an easy solution for dinner; something quick, simple, that my children and husband would all love, and that would also be good for school lunches today. Here was the solution:

Bunwich Kind of Day...

There are times when all I want to eat for the weekend is food on buns: that was this weekend. 

Friday night, we had tuna buns and Saturday morning we had breakfast on a bun. Here is how it breaks down: