Author: Anne Marie

Mexican Quinoa with Pepitas and Cilantro

Serves: 4 Servings

Source: The New Whole Grain Cookbook

Serves: 4 Servings
Source: The New Whole Grain Cookbook

Ingredients:

  • 1 1/4 cup water
  • 1 cup quinoa
  • 1/2 cup raw pumpkin seeds
  • 1 cup of cilantro leaves, washed and dried
  • 2 cloves of garlic
  • 1/2 jalapeno chili
  • 1/2 teaspoon of salt
  • 1 teaspoon ground cumin
  • 2 tablespoons of olive oil
  • 1 teaspoon of lime juice
  • 1 small red pepper, chopped
  • 2 green onions, chopped

Instructions:

  1. In a 2 quart saucepan with a tight fitting lid, bring the water to a boil. In a medium bowl, rinse the quinoa with warm water, pour off most of the water, then drain with a fine-mesh strainer.
  2. When the water boils, add the quinoa and bring it back to a boil. Reduce heat and simmer for 15 minutes. The water should all be absorbed and small holes have formed on the surface of the grain. Let stand covered for 5 minutes.
  3. In a large saute pan over high heat, dry toast pumpkin seeds, shaking the pan, move the seeds over the heat until they begin to pop. Remove from heat and put them in a food processor or blender. Add the cilantro, garlic, jalapeno, salt, cumin and process, scraping down the sides frequently until all the ingredients are well minced. Gradually add the lime juice and olive oil.
  4. If serving immediately, stir in the cilantro mixture , bell peppers and onions into quinoa while still warm. Otherwise, chill the quinoa and add remaining ingredients when cool. Can be used to stuff whole grain wraps.

Quick Bean and Vegetable Couscous or Bulgar Pilaf

Serves: 4 Servings

Source: The New Whole Grain Cookbook

Serves: 4 Servings
Source: The New Whole Grain Cookbook

Ingredients:

  • 2 tablespoons of olive oil
  • 1 large carrot, shredded
  • 1 large onion, chopped (about 2 cups)
  • 2 cloves of garlic, minced
  • 1 14 ounce can of canned diced tomatoes, drained
  • 1/4 teaspoon of fresh ground pepper
  • 3/4 teaspoon of salt
  • 1 15 ounce can of black beans or white beans, rinsed
  • 1 1/4 vegetable stock or water
  • 1 cup of whole wheat couscous or Bulgar
  • 1/4 fresh parsley
  • 4 ounces of aged cheese, shredded

Instructions:

  1. Heat olive oil in a 4 quart saucepan with a tight fitting lid. Add carrot and onion and saute over medium heat until soft and golden.
  2. Add the garlic , tomatoes, pepper, salt, and beans. Saute, stirring gently until everything is heated through.
  3. Add stock or water, push the veggies to the side and bring the liquids to a full boil. Turn off the heat, add couscous , stir once quickly and cover tightly. (If using Bulgar, return to a full boil. cover tightly, and simmer for 10 minutes, then take off the heat.
  4. Let the pot stand uncovered, at room temperature for 10 minutes to absorb the liquids and flavours. Add parsley and cheese and fluff with a fork. Serve warm.

Whole Grain Biscuit Mix & 15 Minute Biscuits

Serves: I Batch

Source: The Whole Grain Cookbook

Serves: I Batch
Source: The Whole Grain Cookbook

Ingredients:

  • 1 cup whole wheat pastry flour
  • 1 cup of kamut or spelt flour
  • 1 cup cornmeal
  • 1/2 cup rolled oats, rolled rye, or rolled barley
  • 1/2 cup rolled quinoa or wheat germ
  • 1/2 cup powdered milk
  • 2 tablespoons baking powder
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 1/2 cup cold butter

For 4 Biscuits

  • 1 cup biscuit mix
  • 1/4 cup water, or more if needed
  • 1 tablespoon of milk (for brushing the tops of biscuits)

Instructions:

  1. For biscuit mix, mix flours, cornmeal, rolled grains,milk powder, baking powder, sugar and salt in a large bowl. When well combined, use a grater to shred the cold butter, tossing with the flour mixture to coat.
  2. Squeeze the mixture in handfuls to break up the butter into small pieces.
  3. Store the mixture if refrigerator or freezer in 1 cup portions.

To Make 4 Biscuits

  1. Preheat oven to 450°.
  2. Measure 1 cup of flour mixture into a mixing bowl. Quickly stir in 1/4 cup of water and mix just enough to moisten.
  3. Flatten dough at the bottom of a bowl and cut into 4 wedges.
  4. Transfer to a parchment lined baking sheet, brush the tops with milk and bake for 10 minutes. Serve hot.

Sweet and Spicy Cashew Chicken

Serves: 4 Servings

Source: Canadian Living February 2011

Serves: 4 Servings
Source: Canadian Living February 2011

Ingredients:

  • 1/2cup cup (125 mL) sodium-reduced chicken broth
  • 3 tbsp tbsp(45 mL) oyster sauce
  • 1tbsp tbsp(15 mL) granulated sugar
  • 1 tbsp tbsp(15 mL) cornstarch
  • 1 tbsp tbsp(15 mL) white vinegar
  • 2 tbsp tbsp(25 mL) vegetable oil
  • 1 lb lb(454 g) boneless skinless chicken breasts, cut in chunks
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp(1 mL) pepper
  • 1 sweet red sweet red peppers, chopped
  • yellow pepper chopped
  • 1 cup snow peas
  • 1 cup chopped broccoli
  • 1 tsp Thai chili paste or sambal oelek
  • 1/2 cup(125 mL)roasted unsalted cashews

Instructions:

  1. Whisk together chicken broth, oyster sauce, sugar, cornstarch and vinegar; set aside.
  2. In wok, heat half of the oil over medium-high heat; stir-fry chicken, salt and pepper until golden, about 4 minutes. Transfer to plate. Add remaining oil to wok; stir-fry red peppers, onions and chili paste for 3 minutes. Return chicken and any juices to wok; stir-fry until no longer pink inside, about 1 minute.
  3. Add cornstarch mixture; stir-fry for 1 minute. Add cashews and stir-fry for 1 minute.

Butternut Squash, Cinnamon and Ginger Soup

Serves: 6 Servings

Source: Rose Reisman

Serves: 6 Servings
Source: Rose Reisman

Ingredients:

  • 2 tsp vegetable oil
  • 1 1/2 tsp minced fresh garlic
  • 1 1/2 cups sliced leek
  • 5 cups peeled and diced butternut squash (about 1 large whole squash)
  • A pinch of salt and freshly ground black pepper
  • 4 cups chicken stock
  • 1 cup diced carrot
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 2 Tbsp molasses
  • 2 Tbsp honey

Instructions:

  1. Spray a non-stick saucepan with cooking oil, add the vegetable oil and place over medium-low heat. Stir in the garlic and leeks. Cover and cook until softened, about 3 minutes
  2. Stir in the squash, stock, carrot, cinnamon, ginger, salt and pepper. Bring to a boil, then reduce the heat to medium-low. Cover and cook for 15 to 20 minutes, or until the vegetables are tender. Add the molasses and honey.
  3. Transfer the soup to a food processor or puree with an immersion blender until smooth, working in batches if necessary.

Oat Demerara Shortbread

Serves: 12 to 16 Wedges

Source: Canadian Living, December 2010

Serves: 12 to 16 Wedges
Source: Canadian Living, December 2010

Ingredients:

  • 1/2cup (125 mL) large-flake rolled oats
  • 1cup(250 mL) unsalted butter, softened
  • 1/2cup cup(125 mL) packed Demerara sugar or dark brown sugar
  • 1/2 tsp(2 mL) salt
  • 1-1/2 cups(375 mL) all-purpose flour
  • 1/4 cup(50 mL) cornstarch

Topping:

  • 2 tbsp(25 mL) (2 large-flake rolled oat

Instructions:

  1. On baking sheet, bake oats in 325°F (160°C) oven until lightly toasted, 7 to 10 minutes. Let cool.
  2. In large bowl, beat butter, sugar and salt until fluffy. In separate bowl, whisk flour, cornstarch and oats; stir into butter mixture just to combine.
  3. Press into parchment paper–lined 9-inch (2.5 L) spring-form pan. Score into 12 to 16 wedges.

Topping

  1. Prick wedges with fork; sprinkle with oats and press lightly into dough.
  2. Bake in 325°F (160°C) oven until browned, about 50 minutes. Let cool in pan on rack for 5 minutes. Cut through score lines. Let cool completely.

Roasted Tomato Pasta with Basil

Serves: 4 Servings

Source: Every Day Food – April 2010

Serves: 4 Servings
Source: Every Day Food – April 2010

Ingredients:

  • 12 ounces of medium pasta shells
  • 1/4 cup olive oil
  • 3 garlic cloves, smashed and peeled
  • 2 cups of Roasted Tomatoes
  • grated Parmesan, and torn fresh basil leaves for serving
  • salt and pepper for seasoning

Instructions:

  1. Cook pasta according to package directions. Drain pasta and return to pot.
  2. Meanwhile, heat oil in a medium saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute.
  3. Add tomatoes and season with salt and pepper.Cook until slightly thickened for about 3 minutes. Toss with pasta and serve topped with Parmesan and basil.

Roasted Tomatoes

Serves: Makes 10 cups

Source: Every Day Food – April 2010

Serves: Makes 10 cups
Source: Every Day Food – April 2010

Ingredients:

  • 45 whole plum tomatoes (8 pounds)
  • 6 sprigs of thyme
  • 2 tablespoons olive oil
  • salt and pepper

Instructions:

  1. Preheat oven to 450°. Divide tomatoes and thyme between two shallow foil lined baking sheets.
  2. Brush with olive oi, season with course salt and pepper, l and bake for about 45 minutes or until the tomatoes burst, rotating pans half way through roasting time.
  3. Let cool, then chop coarsely.

Toblerone Icecream Pie

Serves: 10 Servings

Source: Anne Marie

Serves: 10 Servings
Source: Anne Marie

Ingredients:

  • 1 cup OREO chocolate wafer cookie crumbs
  • 2 Tbsp. butter, melted
  • 2 bars (100 g) each TOBLERONE Swiss Milk Chocolate, chopped
  • 4 cups each chocolate and vanilla ice cream, softened
  • 1/2 cup caramel ice cream topping

Instructions:

  1. COMBINE 1 cup Oreo Cookie Crumbs and 2 Tbsp. melted butter. Press into bottom of a 9 inch pie plate. Sprinkle with 1 bar (100 g) Toblerone Swiss Milk Chocolate, chopped and refrigerate for 15 minutes.
  2. SCOOP 4 cups each chocolate and vanilla ice cream into pie crust, stacking scoops by alternating between the two flavours.
  3. DRIZZLE with caramel topping and sprinkle with another bar of chopped Toberlone. Freeze 4 hours or overnight. Let stand 10 minutes before serving. Store leftover pie in freezer.

Pesto

Serves: 1/2 cup

Source: Bonnie Stern

Serves: 1/2 cup
Source: Bonnie Stern

Ingredients:

  • 2 tablespoons toasted pine nuts
  • 2 cloves of garlic
  • 1 1/2 cups fresh packed basil leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil

Instructions:

  1. In a food processor, chop2 peeled cloves of garlic and 2 tablespoons toasted pine nuts.
  2. Add basil, salt, and pepper and chop finely.
  3. Blend in olive oil and puree.