dak rice bowl

Dak makes a delicious rice bowl that I cannot exactly replicate, but this is my best attempt. It's a great bowl to bring camping and on airplanes or long trips because it's dairy (and gluten) free! 

This recipe makes 4 servings.

prepare bowl ingredients

1.5 cups mixed wild rice – cooked
refrigerator pickled cucumbers and carrots
bean sprouts- washed
avocado – sliced
red leaf lettuce – washed and
black sesame seeds
cilantro

hoisin sauce

½ cup brown sugar
½ cup soy sauce
1 tbsp ginger juice (or grated ginger)
4 cloves garlic
1 tbsp rice wine vinegar
1 tbsp sesame oil
1 tbsp salbal oelek
1 tsp pepper
1tbsp cornstarch dissolved in 3tbsp warm water.

combine all sauce ingredients in a small pot and cook on medium/low heat until just before it boils.
add cornstarch and water, whisk every minute or so until sauce thickens (about 5-8 min)
remove from heat and let cool.

mushroom tofu mix
8 brown mushrooms - sliced
1 portabella mushroom -sliced
1 pkg enoki mushrooms – whole
2 cloves garlic - pressed
1 small pkg extra firm tofu, crumbled

heat a pan on medium, then add a splash of oil and about 1tbsp butter.
saute brown and portabella mushrooms until almost cooked through.
add garlic and toss together for 30 seconds.
add enoki mushrooms and cook until just wilted.

refrigerator pickles

this is an easy recipe for quick-pickling.

cucumber - sliced thin

fennel - sliced thin

carrots - matchsticked

feel free to add different flavors and spices, but I usually just use:

1/2 cup vinegar (rice, apple cider, or white)
1/4 cup sugar
1/2 cup warm water
about 1 cup sliced/matchsticked vegetables

dissolve sugar in warm water, add vinegar, add vegetable and store in the fridge for at least 24hrs and up to 1 week.

even quicker: if you just noticed the recipe calls for refrigerator pickles, try slicing super thin and using less water for soaking. they should be sufficiently pickle-y in about 30min.

tofu rice bowl

rice

1.5 cups short grain brown rice

3 cups water

rinse rice thoroughly

bring to a boil then simmer for approx 40 minutes

citrus dressing 

1/2 cup tahini
3 tbsp miso paste
1 tbsp honey
1 tbsp sesame oil
1 tbsp rice vinegar

1 tsp sambal oelek

1/3 cup orange juice
1 garlic - pressed

combine all ingredients with a blender, but add the garlic after blending

maple tofu

1 small package extra firm tofu - cut into 1cm cubes

2tbsp maple syrup

1 tbsp soy sauce

heat a pan to medium, then add a big splash of oil

toss in tofu and stir around for a few seconds to coat with oil

allow the tofu to brown on a few sides 

add the sauce and reduce temp to minimum

cook another few minutes for the sauce to absorb.

sunflower seeds

1/2 cup sunflower seeds

1tbsp brown sugar

1tsp cayenne pepper

1tsp black pepper

toast seeds on minimum for approx 5 minutes

turn up heat to just below medium

toss in sugar and spices and stir quickly

remove from heat immediately and let cool

garlic sauted kale

1/2 bunch purple kale

4 cloves garlic - chopped

heat pan on medium, then add a splash of oil

saute garlic for 1 minute

add kale, stir every minute or so for approx 5 minutes until kale is wilted

other toppings

mung bean sprouts

micro greens (I used broccoli sprouts) 

I made a few changes, but this recipe is basically from https://www.sproutedkitchen.com

salmon bowl

sushi rice (like for the relish bowl)

cooking the rice this way helps it stay loose and not clumpy

2 cups sushi rice

1/2 cup rice vinegar

1/4 cup sugar

rinse the rice thoroughly, until the water runs clear
soak the rice for 30 minutes in 4 cups water
strain the rice and rinse again
add the rice and 2.5 cups water, bring to a boil then simmer
when rice is done, remove from heat. don't stir it
combine rice vinegar and sugar and stir until dissolved
dump the rice into a large bowl and sprinkle the vinegar/sugar over it
stir minimally, just enough to coat the rice.

salmon

heat your pan to medium, then add a splash of oil

place the salmon in the pan, skin side down

reduce the heat to just above minimum and cover with a tight fitting lid

cook salmon for approx 10 min, until done.

remove, and flake or serve whole pieces

refrigerator pickles

1/2 a cucumber

1/2 cup rice vinegar (or any vinegar)

1/4 cup sugar

1/2cup warm water

dissolve sugar in warm water, add vinegar, add cucumbers and store in the fridge for at least 24hrs. if you don't have 24 hrs, omit the water and let them sit on the counter while you cook.

ponzu sauce

1/3 cup lime juice

1 tbsp cup rice vinegar

1 tbsp cooking sherry

1 tbsp brown sugar

1 tbsp soy sauce

other toppings:

sliced avocado

thinly sliced green onion

pickled ginger

black sesame seeds

mulled wine

2 bottles red wine

1/2 cup brandy

1 orange

1/4 cup brown sugar

3 cinnamon sticks

16 whole cloves

6 whole allspice berries

2 star anise (optional)

take a few nice slices of orange out from the middle of the orange. juice the 'ends' of the orange into a pot.
add the brandy, sugar, 1 cup of red wine, nice orange slices and the spices.  Simmer for at least 1 hr
when ready to serve, add the remaining wine and bring to a simmer.

you don't want the wine to cook for too long or all the alcohol will evaporate. simmering the spices etc with a small amount of the wine allows the flavours to absorb into the wine.

almond roca

1 cup skinned shaved almonds
2 cups brown sugar
2 cups butter
3.5 cups chocolate chips/coarse shavings

line a cookie sheet with parchment or wax paper.

sprinkle the almonds in an even layer over the paper.

in a medium sized pot, heat the butter on medium/high until it's melted. 

add the sugar and whisk until combined. 

keep cooking, whisking frequently, until the candy mix reaches a temperature of 285. 

don't let it get any hotter, because the candy will smell burned even though it may look normal. and also, don't pull it off the heat until it reaches 285 or the candy won't set properly.

remove from heat and immediately pour over the almonds.

heat the chocolate in a double boiler until melted

when the chocolate is melted, pour it carefully over the candy layer to make an even coating.

it's important that the candy layer is still somewhat warm (or at least not cold) when you pour the chocolate because it will help with spreading.

let the almond roca set at room temperature for a few hours, then break it into pieces!

autumn vegetable ratatoulli

2 small red onions
3 small and round yellow potatoes
1 skinny yam
bay leaves
4 cloves garlic
grapeseed (or canola) oil
salt and pepper

the shape of the veggies is important; you want to make sure they are all about the same size when sliced. the yams tend to go soft first so if you can, slice them a tiny (tiny!!) bit thicker. arrange the slices in 8x8inch pan. I repeated:

yam-potato-onion-yam-potato-onion-bay leaf

sprinkle with crushed garlic, oil, salt and pepper.
cover with foil and bake for about 35-45 minutes at 400degrees.
remove the foil 10 minutes before it's finished.

two types of pesto

2 cups fresh basil - chopped
2 cloves garlic - pressed
1/2 cup parmesan cheese - grated
1/3 cup pine nuts
1/2 cup extra virgin olive oil
1tsp lemon juice
----------------------------------
2 cups blanched kale - chopped
2 cloves garlic - pressed
1/2 cup parmesan cheese - grated
1/2 cup walnuts
1/2 cup extra virgin olive oil
1tsp lemon juice

sometimes I get bored of pesto, so I tried the kale+walnuts method that Anna suggested and it's a really nice change!

toast nuts in a pan on low/medium heat for about 10-15 minutes making sure to move them around every 3 minutes so they don't burn.

you can make the pesto by chopping everything up or by blending it in a food processor. the chopped way is nice because the pesto has a lot more texture.

If you decide to blend, combine all the ingredients except the garlic in a food processor and blend until it's smooth. add the garlic after blending or else it will taste firey and it will give you garlic breath.

If I am spreading the pesto on something (like a pizza) I like to make it a little thicker, so I use slightly less oil. but, if it's going to get mixed into a pasta then I typically add a little more oil so that it's more saucy.

you can freeze pesto. fill an ice cub tray with pesto, then freeze. then pop the frozen pesto cubes out and store in a container or bag in the freezer.

sauce for ribs and pulled pork

1 rack of pork back ribs
or
2-3lb pork shoulder roast

whisk all these together:

1/2 cup orange juice
1/2 tin tomato paste
1/2 cup dark brown sugar
1/4 cup cider vinegar
2 tbsp dijon mustard
1 tbsp soy sauce
3 tbsp worcestershire
2 tbsp chili powder
1 tbsp cumin
2 tbsp paprika

don't add onions!

for ribs:

you will want to take a big piece of tin foil and put your ribs on it, fold the sides up to make a bowl shape so no sauce will leak out. make your sauce and pour it into the 'bowl,' making sure all sides of the meat get smothered. Now seal the tin foil at the top, making sure the sides of the tin foil package are sealed well too. try to wrap it tight enough that there are no air pockets.

mashed potatoes or garlic bread make a really good side to soak up all the sauce.

bake at 300 for 2 1/2 hours.

for pulled pork:

heat the sauce in a pan for a few minutes to make it warm/hot.
heat up a pan to medium and lightly sear the roast on all sides.
put the roast in the slow cooker and pour the sauce overtop. cook for 8 hours, check to make sure it's cooked through.
use a fork to pull the meat apart, it will turn stringy and nice quite easily because it's so tender from being cooked all day.

make some coleslaw. let it sit for about 20 minutes before serving, this makes it creamier.

put the pork and coleslaw and buns on the table and let everyone assemble their own sandwiches. they get soggy if you assemble them ahead of time.

if you want these to be even tastier, try using garlic toast instead of white buns!

summer squash risotto with spicy tomato salsa

risotto
1tbsp olive oil
1tbsp butter
1 medium/large shallot - chopped tiny
2 cloves garlic - sliced thin
3/4cup arborio rice
1/2cup white wine
3 cups stock heated to a simmer
1 carrot - sliced to 1/4inch
3-4 small summer squash, either patty pan or zuccini - diced to 1cm pieces
4 large green beans - sliced to 1/2 inch
a few leaves of lacinato kale, diced
2 tbsp butter
1/2 tsp lemon zest
1/3 cup grated parmesan cheese

heat a large frying pan on low heat. add the butter and oil.
as soon as the butter has melted (it should melt slowly) add the shallots.
cook for about 10 minutes, stirring occasionally.
add the garlic and cook for 5 more.

now turn up the heat to medium and add the (uncooked) rice.
stir the rice in and allow to cook for about 3 minutes, until it gets translucent around the edge of each grain.
add the wine and stir in well, then allow the wine to evaporate.

add about 3/4 cup of the hot stock and stir together with the rice.
add the carrots and 1/2 cup of the hot stock, stir together and allow to almost evaporate.
repeat this step with the summer squash
repeat again with the beans
repeat again with the kale
repeat the liquid adding process until the rice is cooked. If you run out of stock hot water will work too.

now remove the risotto from the heat cover for about 5 minutes.
remove the lid, stir in the butter, lemon zest, and parmesan cheese.

spicy salsa

1/4 of a habanero pepper - diced very small
about 1/2 cup tomatoes diced small
2 tsp red wine vinegar
1tbsp diced italian parsley

combine habanero, tomatoes, parsley and red wine vinegar.

serve risotto topped with a scoop of salsa and about 1 tbsp extra virgin olive oil drizzled over everything.

I garnished this one with kale chips. Rub kale with oil and bake at 400 for approx 10 minutes

caprese salad

tomatoes

soft mozzarella
fresh basil leaves
extra virgin olive oil
balsamic vinegar
salt/pepper


there are lots of ways to make an impressive presentation for this salad; here I opted for the 'messy pile' approach. You can get creative; soft mozzarella comes in lots of shapes and sizes. as a potluck idea you can skewer one cherry tomato, one baby boccocini and one basil leaf on each toothpick, then drizzle with oil and vinegar.

make sure the basil you have is really fresh. also, good quality oil/vinegar makes a big difference.

baked eggs

3 cups hashbrowns
1 onion - diced
1 tbsp paprika


6 slices bacon
5 brown mushrooms - sliced
black pepper
1 large bunch swiss chard - chopped roughly

4 eggs
grated parmesan cheese
2 green onions - diced thin
avocado

crack the eggs into a small bowl and allow to come to room temperature.
preheat the oven to 375 degrees.

you'll need 2 frying pans to make this meal, and 1 should be over proof. alternatively, you can bake the eggs in a casserole dish.

use the oven proof pan to cook up the hashbrowns on medium heat, adding the onions about halfway through cooking. if you don't have an oven proof pan, transfer them to a casserole dish when they are done. add the paprika once the hashbrowns are done cooking, which usually takes about 20 minutes. keep in mind the hashbrowns will bake in the oven, so try not to let them get too dry/overcooked.

when you start the hashbrowns, get the bacon going in another pan. cook bacon to just less than you normally would like it, and set it aside. remove some of the bacon fat. heavily pepper the mushrooms and cook them in the remaining bacon fat. when they are almost done, add the chard and cover with a large lid. stir the chard a few times to ensure it's all nicely wilted. roughly chop the bacon and stir into the mushrooms and chard. the whole process of cooking the bacon then the mushrooms and chard should be about 20 minutes, try to time it so they are ready when the hashbrowns are ready. you want everything to be hot when you add the eggs.

now place the mushroom/chard mix on top of the hashbrowns and form 4 small wells for the eggs. pour the eggs into the wells. sprinkle with cheese and put the whole pan in the oven.

bake eggs for 10 minutes, checking periodically. my technique for checking is to look through the oven window and then wiggle the whole oven, you'll see the yolk wiggling around if it's not done yet. careful, the yolk will be not done, not done, not done - done!

serve with sliced avocado!

spanakopitas

1 package phyllo pastry
butter

2 large bunches of spinach
1 bunch green onions - diced
1 medium container feta cheese - crumbled
1/4c grated parmesan
1 egg
2tbsp diced parsley
2tbsp diced dill
1tbsp pepper
2tbsp olive oil

phyllo pastry is usually frozen, allow to thaw while making the filling

wash spinach and remove some of the stems, it's ok to leave some in but you don't want too many.
plunge the spinach into a large pot of boiling water and allow to cook for 3 minutes
strain the spinach then quickly plunge into a large bowl of cold water.
strain, and squeeze the spinach to remove excess water
chop spinach finely
combine in a large bowl with the rest of the ingredients

cut the roll of phyllo pastry in thirds, so that you have 3 rolls of narrow but long pieces.
lay out the sheet on a flat surface
lightly brush the edge of the phyllo with melted butter
spoon a small amount of filling into the bottom corner
fold the edge with filling over to the left to make a triangle, using the butter to seal the edge
then fold the filled triangle up, so that it begins to wrap the filling in pastry. then fold over to the right, then up again.
keep rotating until the spanakopita is a wrapped up triangle.
brush with more butter.

once you get the hang of things, you can brush about 4 sheets of phyllo at a time, then place the filling for all 4, and you'll probably just have enough time to fold them up before the butter dries on the phyllo pastry.

arrange complete spanakopitas on a cookie sheet and bake for 20 minutes at 350-375 degrees.

serve with tzatziki sauce for dipping

freeze leftover filling.

tzatziki sauce

1 cup 2% (or higher) greek yogurt
1/2 of a cucumber
2 cloves garlic - pressed
1tbsp lemon juice
1tbsp + 1 tsp extra virgin olive oil
2tsp fresh (or 1tsp dried) dill

slice the cucumber lengthwise and remove the seeds and the liquid center part. slice into skinny strips or dice into small pieces

combine all ingredients (except the 1tsp of olive oil) and allow to sit for at least 1 hour in the fridge to allow the flavour to be absorbed into the yogurt.

drizzle with 1tsp extra virgin olive oil for presentation

morning glory muffins

1 cup spelt flour
1 cup white flour
3/4cup cup wheat germ
3/4 cup dark brown demera sugar
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg

2 cups grated carrot
1 grated apple
2 eggs
2tsp vanilla
1/2 cup applesauce
1/2 cup vegetable oil
1/2 cup water

1/2 golden raisins
1/2 cup chopped walnuts
1/4 cup raw pumpkin seeds
1/2 cup unsweetened coconut
1/2 cup milk chocolate chips


mix the dry ingredients together in one bowl. mix the wet ingredients in another bowl. add the wet to the dry and stir as minimally as you can. add the raisins, walnuts, seeds, coconut and chocolate chips and stir until just combined.

they are pretty heavy muffins that don't rise much so I like to use the smaller size muffin liners (not the mini, just the slightly smaller normal size that fit in a normal muffin tin) and fill them to about 4/5 full. the recipe makes 18 muffins.

375degrees for 20 minutes

grilled cheese sandwiches

slice the bread thin/medium.
butter one side of half the slices.
place them butter-side down on wax paper.
lay a thin layer of cheese on these slices.
pile something fun (like chicken, sautéed mushrooms, or roast beef) on top of the cheese.
spread mayonnaise on another slice of bread and put it mayo-side down to complete the sandwich.
lightly butter the other side of the mayo-d bread so that the outside of the sandwich is all buttered.

your layers should end up:

butter-bread-cheese-something fun-mayo-bread-butter

slice a yellow or red onion very thin and turn on the pan to low-medium.
put the onions in the pan and then place the sandwiches on top, making sure about half of the onion pieces get squished into the bread.
don't move the sandwiches around once they are in the pan.
flip then after about 5 minutes, making sure they land on the rest of the onions. check them first, you don't want to be flipping back and forth.

serve with pickles!

prawn risotto

1tbsp olive oil
1tbsp butter
2 medium shallots - chopped tiny
2 celery stalks - sliced thin
2 cloves garlic - sliced thin
1.5 cup arborio rice
3/4 cup white wine
3 cups stock heated to a simmer
8 asparagus spears - sliced thin
12 large prawns - shelled, cleaned, and chopped into 1cm pieces
2 tbsp butter
1/2 tsp lemon zest
1/3 cup grated parmesan cheese


heat a large frying pan on low heat. add the butter and oil.
when butter has melted, add the shallots and celery.
cook for about 10 minutes, stirring occasionally. they should be clear and fragrant
add the garlic and cook for 5 more.

now turn up the heat to medium and add the (uncooked) rice.
stir the rice in and allow to cook for about 3 minutes, until it gets translucent around the edge of each grain.
add the wine and stir in well, allow the wine to evaporate.

add about 3/4cup of the hot stock and stir together with the rice.
allow this to cook down and almost completely evaporated (about 5 minutes)
add another 1/2cup of stock and repeat the process until the rice is cooked. If you run out of stock hot water will work too.
add thinly sliced asparagus during the last addition of stock.

now remove the risotto from the heat and stir in the prawn pieces. Cover and set it aside for about 5 minutes.
remove the lid, stir in the butter, lemon zest, and parmesan cheese.

serve!

not creamy coleslaw

for the salad:

1/4 of a large green cabbage
6 large radishes
2 medium carrots

finely slice the cabbage into thin strips.
slice the ends off the radishes.
peel and slice the ends off the carrots.

use a mandolin or cheese grater or hand-held julienne peeler to slice them into small matchsticks.

place everything in a large bowl. leave the salad undressed and it will keep in the fridge for about a week.

for the dressing:

3tbsp olive oil
1tbsp apple cider vinegar
1tsp celery seed
1tbsp sugar

use a fork or whisk to combine dressing ingredients. mix dressing into salad about 30 minutes before serving.

pistachio fig granola

3 cups rolled oats

1/3 cup unsweet coconut flakes

1 tsp cinnamon
1tsp nutmeg
1/4 cup brown sugar
3 tbsp flax seeds

1/4 cup sunflower seeds

1/4 cup pumpkin seeds

1/4 cup grapeseed (or canola) oil
2 tbsp honey
1 tbsp maple syrup
2 tsp vanilla extract

1/3 cup shelled pistachios
1/4 cup shaved almonds

2 cups dried figs, chopped into small pieces *add after baking

combine all ingredients (except the nuts and figs) in large bowl and mix well. spread on a cookie sheet and bake at 350 for about 30 minutes. set your timer and stir granola every 7/8 minutes.

during the 2nd stirring, so after about 15 minutes, add the nuts. if you add them too early they toast too much and even start burning.

once granola is done, allow to cool then stir in fig pieces.

lentils and sausages

lentils
1.5 cups french green lentils
3 cups stock
2 cloves garlic - quartered
1tsp extra virgin olive oil
1tsp lemon juice
1tsp cumin
1tsp smoked paprika

roasted cauliflower
1 cauliflower
1tbsp grapeseed or vegetable oil
2 cloves garlic
2 tsp lemon juice

kale
grapeseed or vegetable oil + butter
1 onion - sliced
6 leaves lacinato kale - chopped

fennel salad
1 bulb fennel
1/4 cup parmesan cheese - grated
1tsp lemon juice
extra virgin olive oil

sausages
4 large sausages
grainy mustard

lentils
rinse the lentils then put them in a pot with the stock, garlic, oil and lemon juice.
bring to a boil then simmer until lentils are tender - about 20 minutes
strain and pick out the garlic pieces. stir in the cumin and paprika.

roasted cauliflower
break a large cauliflower into florets
toss with grapeseed oil, garlic and lemon
roast at 425 for about 30 minutes, stirring once or twice to move the pieces around.

kale
heat a pan on medium and when it's hot add a splash of oil and a little butter, then the onions
cook the onions, stirring occasionally. you're trying to get them crispy and brown on on a few sides but not blackened.
when they're nicely caramelized, add the kale and stir until it wilts.
then remove the pan from the heat.
combine gently with the cooked lentils

fennel salad
slice the fennel into thin pieces
combine with parmesan, oil and lemon juice.

sausages
grill on a bbq making sure to get nice blackened lines.
remove from bbq and slice on a diagonal.

serve
place the lentil and vegetable mix in the bowl
place a large spoonful of fennel salad on top of the veggies
arrange the sausage pieces and serve with a spoonful of grainy mustard and some Italian parsley

creamy crab linguini

1 crab

asparagus -shaved into long thin strips

arugula

linguini noodles

2 tbsp butter

1 tbsp flour

1/2-3/4 cup milk

2 cloves garlic - pressed

1/2 a spicy pepper - diced small

1/2 cup parmesan cheese

lots of pepper

steam the crab and get all the nice cooked meat out of it. (picking out the meat takes a while) 

cook some noodles as you make the sauce, when the noodle are almost done toss in the asparagus so it can cook for approx 30 seconds-1 minute.

make the cream sauce:
melt 2 tbsp butter in a pot with about 1 tbsp flour
whisk in the milk a little at a time until it's the right thickness.
add the chili pepper and garlic and Parmesan cheese.

add a little of the cream sauce to the crab meat before the next step (so it's not as clumpy when you stir it in)
as soon as the noodles are done, toss them with the cream sauce. gently stir in the arugula and crab meat. serve with fresh pepper and garlic toast!

lettuce wraps

1 head iceberg lettuce

wash and peel apart the leaves, try to keep them whole. I do this first so they have time to dry

1 inch piece grated ginger
3 cloves garlic - diced
2 green onions - diced
1lb ground beef

1/4 cup hoisin sauce
2tbsp soy sauce
1tbsp sesame oil

thinly sliced carrots
thinly sliced red peppers
shiitake mushrooms (cut in half)
bok choy (chopped)
green onions (1.5 inch pieces)
bean sprouts
sliced water chestnuts

sauté the ginger and garlic on low for 5 minutes.
remove from pan.
add the ground beef to the pan and cook on medium until done.
add the ginger and garlic and the green onions.
turn off the heat and add the hoisin sauce, soy sauce, and sesame oil.
pour into serving bowl and cover with foil to remain hot.
*you can prep this part a day ahead by cooking the beef through and having the ginger and garlic diced and ready

give the pan a quick wipe, turn the heat up to med/high, add a splash of oil then:
sauté the carrots for 2 minutes
add the red peppers for 2 minutes
add the mushrooms for 2 minutes
add the bok choy and water chestnuts for 1 minute
remove from heat
add the green onions and bean sprouts and splash with soy sauce.

serve right away! if you have 2 pans you can time the vegetables to be ready at the same time.

spoon some beef and some veggies into a lettuce leaf and roll it up as best you can!

quinoa salad

salad 
1/2 cup diced cucumber
1/2 cup diced red pepper
1/3 cup diced fennel
12 cherry tomatoes - sliced in half
2 green onions - sliced thin
2 tbsp diced italian parsley
2 tbsp diced mint leaves

1 avocado - diced
1/2 cup crumbled feta cheese
1/2 cup quinoa

dressing
3 tbsp extra virgin olive oil
2tbsp red wine vinegar
1tbsp lemon juice
1tsp lemon zest
1 clove garlic - pressed

rinse quinoa then add to a small pot with 1 cup water and a bit of salt
bring to a boil then simmer for about 10 minutes
remove from heat, rinse with cold water and strain
allow to cool

prepare the dressing by whisking ingredients together or shaking them up in a jar.

dice or chop all the vegetables and place them all in a bowl - but not the avocado
add cooled quinoa, feta cheese, and dressing to the vegetables and toss to combine
then add the avocado and gently combine, don't stir too hard or the avocado will go mushy. if your avocado is soft you can serve it sprinkled on top.

cashew chicken salad

chicken 
2 chicken breasts
2 cloves garlic - quartered
juice of half a lemon
salt and pepper

noodles

1 package skinny rice noodles

cashew dressing
1/2 cup cashew butter
3 tbsp lime juice
3 tbsp extra virgin olive oil
2 tbsp rice wine vinegar
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp hot sauce (sambal oelek)
1/4 cup packed cilantro
2 cloves of garlic - pressed

salad
1 small red pepper - sliced
1 cucumber - sliced
2 carrots - matchsticked
8 green onions - sliced
1pkg pea shoots
1/2cup raw cashews - toasted and crushed

chicken
poach chicken breasts by arranging in the bottom of a pot and adding enough water or chicken stock to cover. also add garlic, salt, pepper, and lemon juice. bring to a boil then reduce to a simmer for approximately 15-20 minutes. remove from water, check that the chicken is cooked and allow to cool.

noodles
bring a pot of water to a boil. add noodles and turn off heat.
test the noodles after a minute, you don't want them to overcook
when done, strain the water off and leave the noodles time to dry off completely

cashew dressing
soften cashew butter in microwave
combine with sauce ingredients (except garlic) and whiz in a blender or with an immesion blender.
stir in pressed garlic.

serve
arrange salad in wide bowl
place rice noodles in first and arrange vegetables on top
toss the whole chicken breasts in a bit of the dressing and sprinkle with sesame seeds. slice the chicken and arrange on top of the salad.
this recipe makes 4 salads

relish bowl

the sauce can be made a few days in advance.
pickles can be made the same day but they won't be quite as tangy.
prepare the sushi rice, cauliflower and chicken fresh when you want to eat, they take about 1 hour to prepare.

chicken
4 chicken thighs
1tbsp grapeseed or vegetable oil

cauliflower
1 head of cauliflower
2 cloves garlic - pressed
grapeseed or vegetable oil

sushi rice 
2 cups sushi rice
1/2 cup rice wine vinegar
1/4 cup sugar

cilantro for serving

refrigerator pickles
1 cucumber
1 fennel bulb
4 carrots

nuoc cham - vietnamese sauce
1tbsp lime juice
1tbsp sugar
1tbsp fish sauce
3tbsp water
1 clove garlic - pressed
1/2 thai chili - sliced thin

combine ingredients
this sauce will keep for a week in the fridge

sushi rice
this method of cooking rice prevents the rice from clumping together. it's important to stir minimally until the end when we add the vinegar and sugar.

rinse the rice thoroughly, until the water runs clear
soak the rice for 30 minutes in 4 cups water
strain the rice and rinse again
add the rice and 2.5 cups water, bring to a boil then simmer
when rice is done, remove from heat. don't stir it
combine rice vinegar and sugar and stir until dissolved
dump the rice into a large bowl and sprinkle the vinegar/sugar over it
stir minimally, just enough to coat the rice.

cauliflower

use the bottom rack in the oven so that you can use the top rack for the chicken (below)
mix cauliflower with oil and garlic and spread on a cookie sheet
roast at 425 for about 30 minutes, stirring once or twice

chicken
once the cauliflower is in the oven, prep the chicken.
coat each thigh with grapeseed/vegetable oil
heat an oven-proof pan on medium/high and sear chicken for 2 minutes
flip and put the pan in the oven for 15 minutes until chicken is cooked.

serve
place about 1/4 of the of cooked rice in each bowl
sprinkle rice with cilantro
arrange pickles on top of rice/cilantro
add 1 sliced chicken thigh to each and pour approximately 2 tbsp of sauce on top.
add some cauliflower to each bowl
this recipe makes 4 big servings.

tasty thai salad

*this recipe makes 8 big salads!

salad

1 large head napa cabbage

1/2 head red cabbage 

3 cups grated/matchsticked carrots

2 cups edamame beans
2 red peppers
1 cucumber
6 green onions
1/2 cup cilantro

1 cup salad crunchy mix *we get this in the bulk section at our grocery store. you can also use fried wonton pieces, or sesame seeds

peanut dressing
1/2 cup peanut butter

5 tbsp avocado or grapeseed oil
1/4 cup fresh lime juice

1/4 cup rice vinegar
1/4 cup honey

2 tbsp soy sauce
2 inches of ginger - diced small
1 teaspoon crushed red pepper flakes
3 tbsp packed cilantro
2 cloves garlic - pressed

combine all the dressing ingredients except the garlic. whiz with a blender or an immesion blender until combined. stir in the pressed garlic.

chicken - optional

2 chicken breasts

place chicken on cookie sheet and sprinkle with salt and pepper.
bake at 350 for 45-60 minutes.

halve then quarter the napa cabbage (lengthwise) slice thinly.

quarter the red cabbage (lengthwise) slice thinly.

cook the edamame beans and rinse with cold water

slice the red pepper into skinny, 1 inch pieces

halve the cucumber lengthwise, scrape out the watery seeds, then slice into skinny half moons

julienne the green onions

assemble the salad by tossing the cabbage together, and arranging the other vegetables on top. drizzle with dressing the sprinkle with crunch mix.

alternatively, toss all salad ingredients together with the sauce!

bacon mushroom hash

6 yellow potatoes
8 slices smoked bacon
1 yellow onion - diced
6 mushrooms - diced
6 green onions - sliced
2 avocados
cheese
hot sauce

peel and chop the potatoes into 1cm squares.
bring a pot of water to a boil then very gently cook the potatoes until just about done. strain.

bring a pan to medium heat, splash with oil, then add potatoes and cook slowly to get crisp sides.


meanwhile:

heat another pan to medium
slice the bacon into small pieces and cook bacon until just about done.
then remove bacon from pan and wipe out some of the bacon fat
cook the onions in the remaining bacon fat until just about done
add the mushrooms and some cracked pepper
when the mushrooms are just about done add the potatoes, bacon, and green onions and cook for another 2 minutes or so.

serve with grated cheese, sliced avocado, and hot sauce or salsa

this recipe makes enough for 4 breakfasts. fry/poach an egg for on top of each and you'll get 4 big breakfasts!

tumeric chicken bowl

roast cauliflower, fennel salad, and marinated chicken on top of lentils and kale.

the lentils are warm when served, so you can make them a little early. I try to time serving this bowl around the chicken and cauliflower.

chicken
6 chicken thighs (boneless skinless)

3tbsp yogurt

3 large garlic cloves - pressed

1tbsp tumeric

2tsp sumac

salt

cauliflower

1 head of cauliflower - broken into small pieces

2 cloves garlic - pressed

grapeseed or vegetable oil

salt and pepper

lentils

1.5 cups french green lentils
3 cups water
2 cloves garlic - pressed
1tsp extra virgin olive oil
1tsp lemon juice

1 bunch lacinato kale

fennel salad

1 bulb fennel
extra virgin olive oil
1/4 grated parmesan cheese

yogurt sauce

6tbsp yogurt

1/4 of a bunch of cilantro - chopped

1tsp lemon

marinate chicken
mix the yogurt, garlic, and spices together with the chicken and marinate for anywhere between 1hr and overnight

cauliflower
mix cauliflower with oil and garlic and spread on a cookie sheet
roast at 425 for about 30 minutes, stirring once or twice

lentils
rinse the lentils then put them in a pot with the water, garlic, oil and lemon juice.
bring to a boil then simmer until lentils are tender - about 20 minutes

kale
slice the kale into 1 inch sized pieces and remove the stalks
blanch the kale by plunging it into boiling water for 1 minute then dousing with cold water
strain kale and stir into lentils

cook the chicken
when cauliflower has been in the oven for 20 minutes, put a large oven proof pan on to medium-high heat.
when it's hot, add the chicken and cook for 3 minutes on each side.
put the pan in the oven and bake for about 15 minutes

fennel salad
slice the fennel thin, then add oil and cheese

yogurt sauce
combine yogurt, cilantro and lemon

serve
sprinkle more sumac on the chicken then slice each thigh
arrange bowl like in the picture and garnish with cilantro. this recipe makes 6 servings

tortellini soup

4 italian sausages - sliced
1 small onion - diced
2 cloves garlic - sliced thin
1 thai chili - diced
1/2tsp oregano
1tsp thyme
salt/pepper
2 carrots - diced
3 celery stalks - sliced

2 tomatoes - diced

1L chicken stock
12 green beans
1 cup lacinato kale - in 1 inch pieces

tortellini - or any kind of pasta

pasta
cook the tortellini separately because the starch that the pasta releases when cooking changes the taste of the soup

soup
heat a soup pot on medium then add a splash of oil
cook the sausage until cooked through
add the onion and cook for 10 minutes.
add the garlic and spices and cook for another 2 min.
add the carrots and celery and cook for 5min.
add the tomatoes and stir well, 1 minute
add the stock, make sure nothing is sticking to the bottom
add the beans
lower heat and let simmer for 20 minutes, stirring occasionally
add the kale about 5 minutes from serving.

freezing
you can reserve a portion of your soup for freezing (before adding the tortellini), then add pasta when you thaw it in the future..

serve
add your cooked tortellini just before serving.
serve with parmesan cheese

pad thai

this recipe is pretty simple to make but has quite a bit of prep involved. you don't have to use both prawns and tofu; just pick one if you're short on time. this recipe makes 3 large or 4 small servings.


tamarind juice:
dissolve 2 tbsp tamarind paste in 1/2 cup boiling water. (It will take about 30 min)
strain out the remaining chunks before using

tofu:
1tbsp grapeseed or vegetable oil
1cup extra firm tofu -sliced
1tbsp soy sauce
1tsp chinese five spice powder
1tsp ginger juice - 2 inches of ginger diced then pressed

heat a pan on medium high. when hot, add the oil then add the tofu.
fry a few minutes then stir and fry for a few more until golden brown on a few sides, set aside.

vegetables:
carrots - grated or matchsticks
been sprouts
green onions - sliced
peanuts - toasted and chopped
cilantro
wedge of lime

sauce:
strain about 1/4 cup of the tamarind juice into a small pot.
Mix in:
2tbsp fish sauce
3tbsp sugar
2 cloves garlic - pressed
1 thai chili pepper - diced

whisk over low heat for about 10 minutes, then remove from heat.

noodles:
boil 1-250g package flat rice noodles until just barely cooked, strain.

heat a pan or wok on medium then add 2tbsp oil.
add the noodles and the sauce, stir fry about 3 minutes until sauce is absorbed.
remove noodles from pan and add to the bowls you're serving in.
keep the pan on hot - for the prawns

prawns:
about 12 prawns
1tbsp sirracha pepper sauce
1tbsp grapeseed or vegetable oil

add prawns to the pan and cook for 2 minutes on each side then remove from pan and add to serving bowls.

assemble:

scramble 2 eggs in the pan, then add to serving bowls.
add the vegetables and tofu to the bowls and serve!

vietnamese bun thit nuong

pork + marinade
2 pork shoulder steaks or a small roast - boneless
2tbsp soy sauce
1tbsp sesame oil
1tbsp sugar
1tbsp sherry
4 green onions - diced small
2 cloves garlic - crushed

1 package skinny rice noodles

8 small spring rolls

vegetables

carrots - matchsticks
cucumber - matchsticks
head lettuce - sliced
green onion - sliced
bean spouts
peanuts - toasted and crushed

nuoc cham - vietnamese sauce
2 tbsp lime juice
2 tbsp fish sauce

2 tbsp sugar
6 tbsp water
1 clove garlic - crushed

1 thai red chili pepper - diced small

combine ingredients to make sauce
the sauce will keep for a week in the fridge

marinate the pork
lay the steak flat and slice horizontally creating large skinny pieces
if it's a roast, make skinny slices
marinate in sauce overnight if possible, but even an hour will still add a lot of flavour.

noodles
bring a pot of water to a boil. add noodles, and turn off heat.
test the noodles after a few minutes, you don't want them to overcook
when done, strain the water off and leave the noodles time to dry off completely

spring rolls
cook spring rolls, usually 325 for 20 minutes or so.
when slightly cooled, slice diagonally.

cook the pork

heat up the bbq and cook the pork for about 2-3 minutes on each side
slice into strips

serve
serve meals in wide bowls. put rice noodles in first, then arrange vegetables on top. add slice spring rolls and pork. serve with vietnamese and hoisin sauce.

honey mustard chicken thighs

for the chicken:

12 chicken thighs (boneless skinless)
2tbsp olive oil
2tbsp dijon mustard
salt and pepper

for the sauce:
4tbsp dijon mustard
4tbsp grainy mustard
4tbsp honey
3tbsp chicken stock
1tbsp olive oil
rosemary sprigs


marinate chicken
put the chicken in a bowl and rub the oil, 2tbsp dijon mustard and salt and pepper all over them. Let that sit while you make the sauce.

preheat your oven to 400.

sauce
mix all the sauce ingredients together, but leave out the rosemary sprigs.

cook the chicken
heat up an oven proof frying pan to medium/high. sear the chicken for 1 minute, then flip. add the sauce and the rosemary to the pan (drizzle over the chicken) then put the pan into the oven. let bake for about 15/20 minutes.

ginger granola

3 cups rolled oats

1/2 cup plain flaked coconut

2 tsp cinnamon
1/4 cup brown sugar

2 tbsp flax seeds 

2 tbsp chia seeds
1/4 cup sunflower seeds

1/3 cup pumpkin seeds

1/4 cup grapeseed (or vegetable) oil
2 tbsp honey
1 tbsp maple syrup
2 tsp vanilla extract

1 cup dried unsweetened ginger -cut into small pieces

*don't use chrystalized sugared ginger or the granola will be too sweet

combine all ingredients (except the dried ginger) in large bowl and mix well. spread on a cookie sheet and bake at 325 for about 35 minutes. set your timer and stir granola every 6/7 minutes.

stir in the ginger granola is cooled.