Recipes

Chickpea Lettuce Wraps

 

Two lettuce leaves each filled with a mixture of chickpeas, mango, tomatoes and onions .

Chickpea Lettuce Wraps

Here's a fresh and colourful plant-based meal! Bonus: It's a no-cook recipe that's ready in less than 10 minutes!
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Course Main Course, Salad, Snack
Cuisine Vegan, Vegetarian
Servings 4

Ingredients
  

  • 1 cup canned chickpeas
  • 1 head Boston or romaine lettuce
  • 1 mango or orange or peach, diced
  • 1 cup grape tomatoes, quartered
  • 1/2 cup red onion, diced
  • 1/4 cup cilantro leaves, chopped
  • salt and pepper to taste

Dressing

  • 1 lime, juiced (about 2 Tbsp)
  • 1 tbsp olive oil
  • 1 tbsp sugar
  • 2 cloves garlic, minced

Instructions
 

  • Rinse and drain the chickpeas. (Or save the bean water - also called aqua faba - for another recipe.)(Use any leftover chickpeas for another salad or stew.)
  • Wash and dry lettuce leaves.
  • In a large bowl, combine chickpeas, mango / orange, tomatoes and red onion. Toss in cilantro.
  • In a small bowl or measuring cup, whisk the dressing ingredients.
  • Add dressing to the chickpea mixture. Toss gently to coat. Season with salt and pepper to taste.
  • Scoop the chickpea mixture into a lettuce leaf. You may also add lettuce into the chickpea mixture to make a salad. Enjoy!

Notes

Adapted from a recipe by the Canadian Pulse Industry.
Keyword chickpeas, plant-based, vegan, vegetarian

Chocolate Raspberry Mug Cake

 

2 large mugs filled with chocolate cake. One mug reads "Mr. Right"; the other mug reads "Mrs. Always Right."

Chocolate Raspberry Mug Cake

This mug cake is absolutely delicious and takes only 90 seconds to cook in the microwave!
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Course Dessert

Ingredients
  

  • 1 cup all purpose-flour
  • 3/4 cup sugar
  • 1/2 cup cocoa
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter
  • 1/4 cup canola oil
  • 3/4 cup milk
  • 1/2 cup white chocolate chips
  • 1/2 cup fresh raspberries

Instructions
 

  • In a large bowl, whisk together flour, sugar, cocoa, baking powder and salt.
  • In a medium bowl, melt butter in the microwave (about 30 seconds). Stir in canola oil and milk.
  • Whisk the butter mixture into the dry ingredients.
  • Fold in white chocolate chips, then the raspberries.
  • Spoon the batter into 2 large microwave-safe mugs (as shown in the photo) or 4 small microwave-safe mugs. Fill the mugs to about 3/4 full.
  • Microwave on high power for about 90 seconds (add another 20-30 seconds if using large mugs). Do not over cook. Let cool for a few minutes and dust with icing sugar. Enjoy. (Cake will settle slightly after it has cooled.)
    Makes 2 very large servings, or 4 small servings.
    Recipe source: Baking with Bruno, by Bruno Feldeisen.
Keyword chocolate, chocolate mug cake, mug cake, raspberry, Valentine's Day

Healthy Recipes for the Whole Family

Two glasses of berry smoothie, each with a paper straw.

 

 

 

 

 

 

 

 

 

As parents, sometimes we sacrifice our own taste buds to please our kids’ preferences. But we don’t have to! Here are 2 easy recipes for everyone in the family to enjoy!

 

3 pizzas made on naan. One pizza has red and green peppers; one pizza has ham and pineapple; one pizza has olives, roasted red peppers, artichokes, red onion and feta cheese.

 

 

 

 

 

 

Naan Pizzas

Get the kids in the kitchen! Kids are more likely to try the foods that they’ve helped to make. Get all of the pizza ingredients ready and each person can make their own.

Ingredients:

  • Naan (regular sized and / or mini; or use flatbread, tortilla wraps, English muffin or bagel)
  • Tomato / Pasta sauce
  • Mozzarella cheese
  • Feta cheese
  • Your favourite toppings: e.g. red peppers, green peppers, ham, diced pineapple, olives, artichokes, sliced red onion, roasted red peppers

Directions:

  1. Spread 1-2 Tbsp of tomato sauce on each naan.
  2. Sprinkle on Mozzarella cheese.
  3. Add your favourite toppings.
  4. Bake at 375 F for about 5-10 minutes or until the Mozzarella cheese has melted.

 

2 glasses of berry smoothies, each with a paper straw.

 

 

 

 

 

 

 

Banana Berry Smoothies

We’ve all had smoothies with banana and berries. But this version also calls for cauliflower which adds a creaminess to the smoothie! Give it a try!

Ingredients:*

  • ½ banana (fresh or frozen)
  • 1½-2 cups strawberries (fresh or frozen)
  • ¼ cup pineapple chunks (fresh or frozen)
  • ¼ cup frozen cauliflower (raw; fresh or frozen; optional)
  • ¾ cup Greek yogurt (plain or flavoured; more or less)
  • ½ cup milk (more or less)

Directions:

  1. Put all of the ingredients in a blender. Blend until smooth.
  2. Add more Greek yogurt to thicken the smoothie, or more milk to thin it out.

Makes 4 servings.

*Notes: At least one of the fruits or the cauliflower should be frozen. I use vanilla flavoured Greek yogurt.

 

Basil Pesto Torte

 

A beautiful plate of Basil Pesto Torte topped with pine nuts and sun-dried tomatoes.

Basil Pesto Torte

A festive showstopper appetizer for your next party! This delicious recipe is from the cookbook Culinary Herbs: Grow, Preserve, Cook! - written by my colleague Yvonne Tremblay and published by Whitecap 2021.
5 from 1 vote
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Course Appetizer

Ingredients
  

Basil Pesto

  • 2 cups packed basil leaves
  • 1/4 cup Italian parsley leaves (or 1/2 cup curly parsley) (optional)
  • 3 cloves garlic
  • 1/2 cup pine nuts
  • 1/2 cup grated Parmesan cheese (use Parmigiano-Reggiano)
  • 1/3 to 1/2 cup olive oil

Torte

  • 1 package (8 oz) cream cheese, softened
  • 8 ounces chèvre (goat cheese) softened
  • 1/2 cup butter, softened
  • 1 cup Basil Pesto (see instructions below)
  • 1/2 cup toasted pine nuts
  • 1/2 cup diced, oil-packed sun-dried tomatoes (drain and blot on paper towel)
  • basil sprig for garnish

Instructions
 

Basil Pesto

  • In a food processor, combine basil, parsley (if using), garlic and pine nuts; pulse until finely minced.
  • Add cheese and process to blend.
  • Using the feed tube, slowly drizzle in oil, processing to a moist paste.
  • Remove to a small air tight container. (Optional: Cover surface with a thin film of oil to prevent browning.) Makes about 1 1/2 cups.

Torte

  • In a clean food processor or medium bowl, mix together cream cheese, chèvre and butter until well blended.
  • In a 7-inch springform pan, begin with a layer of half the cheese mixture (just over 1 1/4 cups). Refrigerate for about 20 minutes to firm it up. Spread with pesto. Add dollops of remaining cheese. Carefully spread to cover pesto but not disturb it. Cover and refrigerate to firm it up.
  • Arrange pine nuts on top in a spoked wheel pattern; fill in between spokes with sun-dried tomatoes. Garnish centre with fresh basil sprig. Remove sides of pan and serve with assorted crackers. (Allow to warm at room temperature a bit before serving so that it's spreadable.)
Keyword appetizer recipe, basil, basil pesto torte, pesto

Butternut Squash & Quinoa Salad

 

A salad platter filled with salad that includes butternut squash, tomatoes, quinoa, arugula and cheese cubes.

Butternut Squash & Quinoa Salad

Hands down, quinoa is one of my favourite grains! The natural sweetness from the roasted butternut squash pairs so well with the peppery arugula.
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Course Salad

Ingredients
  

  • 3 cups chopped butternut squash (about 1 small or 1/2 medium sized squash)
  • 2 tbsp canola oil
  • 1 tsp dried thyme
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 cups cooked quinoa
  • 2 cups arugula (or other leafy green)
  • 1 container (255 g) grape tomatoes, quartered
  • 1 cup diced firm Ontario cheese

Salad dressing

  • 2 tbsp olive oil
  • 2 tbsp cider vinegar
  • 1 garlic clove, minced (optional)
  • 1 tbsp lemon juice
  • 1/2 tsp dried oregano
  • 1/4 tsp pepper

Instructions
 

  • Preheat oven to 400 F.
  • In a large bowl, toss butternut squash with oil, thyme, salt and pepper. Spread onto parchment-paper lined baking sheet. Roast for about 30 minutes or until tender and golden.
  • Add cooked quinoa to salad platter. Add arugula, roasted butternut squash, tomatoes and cheese. Toss.
  • In a small bowl, whisk together salad dressing ingredients. Drizzle dressing over salad when ready to serve.
Keyword butternut squash, quinoa, Salad

Easy Cheesy Tuna Casserole

 

Easy Cheesy Tuna Casserole

When I was a kid, my mom made this almost every Sunday for dinner. It’s a classic comfort food casserole, and oh so easy to make, using a combination of fresh, frozen and canned ingredients.  
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Course Main Course
Servings 6

Ingredients
  

  • 3 cups cooked whole wheat pasta noodles
  • 1 cup diced carrots
  • 1 cup frozen peas, thawed
  • 2 cans (170 g each) tuna
  • 2 cans (284 mL each) cream of mushroom soup
  • 1 cup Ontario milk
  • 2 cups Ontario cheese, grated or shredded
  • 1 cup breadcrumbs
  • 2 tbsp Ontario butter, melted

Instructions
 

  • Preheat oven to 425 F.
  • In a large bowl, combine pasta, carrots, peas and tuna.
  • Add cream of mushroom soup and mix well.
  • Pour in milk and add grated cheese. Mix well.
  • Spread into a 2 L casserole dish.
  • Mix breadcrumbs with melted butter. Sprinkle breadcrumb mixture over casserole.
  • Bake about 25-30 minutes or until bubbly.
Keyword Casserole, Comfort food, Tuna, Tuna casserole

Beef & Bok Choy Stir-Fry

 

A plate of rice, topped with baby bok choy, beef slices and sesame seeds.

Beef & Bok Choy Stir-Fry

A simple yet delicious dinner for 2 that's ready in no time. Bonus - there's only one pan to clean up!
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Course Main Course
Cuisine Chinese
Servings 2

Ingredients
  

  • 375 g lean beef (such as sirloin), sliced thinly
  • 1 1/2 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp corn starch
  • 1 Tbsp cooking oil (such as canola oil)
  • 2-3 Tbsp oyster sauce, divided
  • 1 lb baby bok choy or regular bok choy, chopped lengthwise
  • 2 tsp sesame seeds (optional: toast the sesame seeds)
  • 3-4 cups cooked rice or noodles for serving

Instructions
 

  • In a medium bowl, combine beef strips with soy sauce, sesame oil and corn starch. Let sit for at least 5-10 minutes while you prepare the bok choy.
  • In a skillet or wok, bring 1 cup of water to a boil. Add bok choy. Cover and cook on medium-high heat until bok choy stems are tender when pierced with a fork. Add about 1/2 Tbsp to 1 Tbsp of oyster sauce (more or less to taste) and toss the bok choy. Transfer bok choy to a plate.
  • Drain off any excess water from the skillet and make sure the skillet is dry.
  • Heat skillet on medium-high heat. When skillet is hot, add 1 T cooking oil.
  • Add beef strips to skillet and let cook for 1 minute, undisturbed. Then stir-fry beef strips for another 3-4 minutes, depending on desired level of doneness. Add remaining oyster sauce to taste and combine.
  • Place bok choy over rice. Top with beef and sprinkle with sesame seeds.
Keyword Beef & Bok Choy Stir-Fry, bok choy, Stir fry recipe

Easy Pork Stir Fry

 

A meal of pork stir fry arranged on a beautiful Chinese red platter.

Easy Pork Stir Fry

This recipe is bursting with flavours - ginger, garlic, soy sauce and sesame oil! Ready in less than 30 minutes!
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Course Main Course
Servings 4

Ingredients
  

  • 1 lb pork tenderloin
  • 2 tsp ginger, minced
  • 2 cloves garlic, minced
  • 1/2 cup light soy sauce
  • 3 tsp sesame oil
  • 5 tsp rice vinegar
  • 1 1/2 cups snow peas
  • 1 large carrot, sliced thinly
  • 1 package dried chow mein noodles (454 g or 1 lb) (or substitute your favourite long noodle)
  • 2 tsp vegetable oil (canola, sunflower, peanut, etc.)
  • 4 green onions, sliced thinly
  • 2 Tbsp sesame seeds, toasted

Instructions
 

  • Trim off the silver skin from the pork (this is the silvery-white connective tissue that is tough and doesn't dissolve upon cooking). Slice the pork into thin strips and place in a bowl.
  • Make the marinade / sauce. In a small bowl, combine the ginger, garlic, soy sauce, sesame oil and rice vinegar. Pour about 1/3 of the marinade over the pork strips. Allow pork to marinate at room temperature while you prepare the other ingredients.
  • Cook noodles in a large pot according to package directions. In the last minute of cooking, add snow peas and carrots to the pot. Drain noodles, snow peas and carrots, and rinse under cold water.
  • Heat oil on medium-high heat in a large frying pan or wok. Add the marinated pork. Stir fry for about 4-5 minutes or until the pork is no longer pink.
  • Add noodles and veggies to the frying pan or wok. Add green onions. Toss to mix all of the ingredients. Pour remaining marinade over noodles and toss so that noodles are evenly coated with the sauce.
  • Sprinkle with sesame seeds and enjoy!

Notes

A meal of pork stir fry arranged on a beautiful Chinese red platter.
Keyword Easy Pork Stir Fry, Noodles, Pork, Pork stir fry, Stir fry recipe

Cheese and Veggie Omelet

 

Cheese and veggie omelette on a white plate served with orange slices, strawberries and toast

Cheese and Veggie Omelet

Did you know that the vitamin D in eggs boosts the absorption of calcium from cheese? Add any veggie you have on hand for this easy and delicious meal!
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Course Breakfast, Main Course, Snack
Servings 1

Ingredients
  

  • 3 eggs
  • 1 tbsp milk
  • salt and pepper to taste
  • 1-2 tsp butter
  • 1/4 red pepper, diced
  • 1/4 cup shredded cheese
  • 2 tbsp diced onions or green onions

Instructions
 

  • In a bowl, beat eggs with a whisk or fork.
  • Add milk, salt and pepper. Whisk again.
  • Melt the butter in a frying pan over medium-high heat.
  • Pour the egg mixture into the pan. Tilt and rotate the pan so that the egg is spread out evenly.
  • Cook for about 2-3 minutes or until the egg starts to set. Fill half of the omelet with red pepper, onions and cheese.
  • Use a spatula to gently fold the unfilled side of the omelet onto the filled side.
  • Cook for about 1 minute.

Notes

Cheese and veggie omelette on a white plate served with orange slices, strawberries and toast
Keyword cheese and veggie omelet, cheese omelet, eggs, omelet, veggie omelet

Black Bean, Corn & Avocado Salad

 

Bean, corn and avocado salad in a large white platter

Black Bean, Corn and Avocado Salad

Take one can of black beans and dress it up with corn, tomatoes, and creamy avocado. The lime juice vinaigrette and cilantro give this vibrant salad a fantastic fresh flavour.
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Prep Time 10 minutes
Cook Time 0 minutes
Course Salad
Cuisine Vegan, Vegetarian

Ingredients
  

Salad

  • 1 can (19oz/540mL) black beans, drained and rinsed
  • 1 cup corn (fresh, canned or frozen thawed)
  • 1 cup cherry tomatoes (quartered)
  • 1/2 small red onion, diced
  • 1 avocado, diced
  • 1/2 cup cilantro, roughly chopped Add more cilantro if you like!

Dressing

  • 1/3 cup lime juice (about 2 limes)
  • 3 tbsp olive oil
  • 1 clove garlic, minced
  • 1/4 tsp sugar
  • 1/4 tsp salt

Instructions
 

  • Gently toss salad ingredients ina large serving bowl.
  • Whisk dressing ingredients in a small bowl.
  • Pour the dressing over the bean salad and toss to coat.
Keyword avocado, avocado salad, bean salad, Black Bean, Corn & Avocado Salad, black beans, corn, lime, quinoa and beet salad, summer salad