Posted by Ginger on April 9th, 2013
“Sunshine”? You betcha! It was a truly dreary day when I created this one, and I figured if I couldn’t have it through my window, I’d find a way to put it on my plate!! This one appeals to kids with that lovely peanut buttery dressing. This is such an easy dish, and made a very nice meal for me. As a matter of fact, it was all I could do to snap a picture before I devoured it! :0)
Yield: 4 appetizer-sized portions
3 medium heads of broccoli, cut into florets
1/2 red and yellow sweet peppers, cut into thin slices
1/4 white or red onion, sliced as thinly as possible
1 seedless orange or 3 seedless mandarins, peeled and segmented
Orange Peanut Dressing
1/4 cup peanut butter
1/3 to 1/2 cup orange juice
1 clove garlic, finely minced
1 tsp agave syrup or sweetener of choice
a pinch of ground cayenne pepper
salt and pepper to taste
- Put the peanut butter in a small bowl. Add the garlic, sweetener and cayenne, and mix/mush well with a spoon.
- Add half of the orange juice and start stirring. If you had a mini whisk for this, you’d be very happy. If not, just keep on stirring. First it will look as if it’s separating, then it magically comes together to form this ultra creamy concoction. If you like it thick, or want to make a dip, stop there. If you want it runnier (I did), stir the rest of the orange juice in. Season with salt and pepper.
- Place veggies in a medium bowl and pour dressing on top. Stir together well, and if possible, allow salad to sit for at least 30 minutes so everyone can become acquainted. If you can’t wait, it’s pretty great right away. Enjoy!
Posted by Ginger on December 14th, 2012
Zucchini Banana Bread (Fat Free!)
I almost don’t like to mention the “fat free” part as it inevitably makes some people assume the worst: something akin to a sweet-ish piece of molded sawdust, perhaps! Not So! Delight in this semisweet, dense, moist treat, knowing there is no added fat, a wee bit o’ sugar, and a whole lot of taste! This is awesome toasted the next day with a little dab o’ jam or jelly (my strawberry apple jam is pictured), or some honey, if you roll that way. Again, my harshest critic, the six year old, was asking for seconds before she’d finished her first helping!
Yield: 1 – 9-10” loaf
1 cup grated zucchini (about 1/2 to 1 – medium)
1/2 cup mashed, ripe banana (1-2 mediums)
1/2 Sucanat (or sweetener of your choice)
1 tsp vanilla extract
3/4 cup non-dairy milk (I used rice milk)
1 1/2 cups whole wheat flour
1/2 tsp nutmeg
1 tsp each ground ginger & cinnamon
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup raisins
- Preheat oven to 350f.
- In a medium bowl, combine zucchini, banana, sucanat, vanilla and milk. Mix well and set aside.
- In a larger bowl, combine flour, spices, soda, powder and salt. Whisk together to mix. Pour wet ingredients onto dry, and mix in a few good strokes. Add raisins, and fold in just until evenly incorporated. Like any quick dough, the secret to success is to get everything mixed in as few strokes as possible.
- Pour batter into a parchment lined 9 or 10” non stick loaf pan.*
- Place filled loaf pan in the middle of your oven and bake for 50-60 minutes at 350f, making sure an inserted knife comes out clean before the pan comes out of the oven.
* You may grease your pan if you prefer. I didn’t have to as I used the parchment on the bottom of a non-stick pan (and then kept it fat free).
Posted by Ginger on December 14th, 2012
Smoky Mustard BBQ Corn
I really can’t think of a way I wouldn’t like corn. I live in corn country you see, with six foot green feathered stalks waving at me in pretty much any direction I go. It’s awesome, I have to say. This is a great way to enjoy these wonderful late summer offerings, with that mouthwatering sweet n’ smoky flavour that says, “One is never enough!”. Yes, my mouth is watering as I write this, and yes, I will be sneaking into the fridge for leftovers once I hit “return”! Enjoy!
Yield: 4-6 portions
12 fresh ears sweet corn, husked and boiled for 5 minutes
3/4 cup apple juice
juice of 1 lemon
2 tbsp agave or maple syrup
2tbsp prepared yellow mustard
2 cloves garlic, pressed or grated on a micro plane zester
8-10 dashes liquid smoke
a few grinds black pepper
- Preheat your BBQ at high for 10 minutes.
- In a small bowl, whisk together juices, syrup, mustard, garlic, liquid smoke and pepper.
- Reduce grill heat to medium.
- Brush some of the mustard sauce on the corn cobs and place on your grill. Close the lid for 2-3 minutes. Come back, give your corn a turn, and baste the corn again. Continue this way for 15 minutes or so, till your corn is slightly charred and has grill marks (to your liking). How dark you like your corn depends on how much basting sauce you’ll have, but it’s nice to have a little left over to brush on your corn as you’re taking it off the grill.
- Chow down!
Posted by Ginger on March 23rd, 2012
I call this “Kick Ass”, because that’s what it does: kicks your arse into a place of health and happiness! Take a look at these: Wild Rice: high fibre, protein, low acid. Walnuts: Omega three’s, protein, antioxidant. Parsley: freshens the breath (really!), chlorophyll (aka blood cleanser). A multitude of fresh, colourful veggies (and all of their assorted nutrients), no added oils, a little sea salt and lemon for flavour. The only thing that takes time is cooking the rice, and that’s a “set it and forget it” kind of thing anyway! I purposely did not include garlic or onion, as I didn’t want any one big flavour to overpower this dish. If you really feel the need, go ahead. I won’t judge. Much. This is a big batch, great for pot-lucks, or to keep in your fridge for the fam to grab for a quick fueled, full flavoured snack or meal. Enjoy!
Yield: 6 servings
1 cup wild rice, cooked in 4 cups cold water and cooled
1 cup fresh parsley, roughly chopped (about 1/2 bunch)
1 cup cherry or grape tomatoes, cut in half
1/2 red (or other) sweet pepper, diced
1 medium carrot, peeled and grated
3/4 cup diced english cucumber (about 1/3 cuke)
3/4 cup walnut pieces, roughly chopped
juice of 2 fresh lemons
1 tsp sea salt
large grind of black pepper
- It will take about 45 – 60 minutes to cook your rice. Just keep an eye on it and once done, allow to cool to room temperature.
- Toss remaining ingredients into a glass bowl and eat! Yes, it’s better if you let the flavours blend, but it is pretty dang tasty right away – and I normally can’t wait for “blending” anyway…
Posted by Ginger on March 21st, 2012
ROASTED POTATOES & OLIVES
I picture enjoying this full flavoured dish with some crusty bread while lounging on a deck with a nice bottle of Vino (red or white – no snobs in mi casa!). I smacks my lips in anticipation! This is “Rustic Cuisine 101″, and as easy as it is delish – give it a try and I guarantee it will find permanent residence in your appetizer arsenal!
Yield: 6-8 appetizer-y portions
1 lb baby or new potatoes (the smaller the better), washed, skin on
1 1/2 cups olives of your choice (I went with my favorite for this dish: sun dried moroccan olives, but a mix would be great, too)
1/2 cup sun dried tomatoes, slivered
4-5 large cloves of garlic, peeled and slivered (about 6-8 pc per clove is best)
1/2 cup olive oil
3 tbsp vegan Worcestershire Sauce (I used “The Wizards” brand – gluten free, too!)
1 tsp red chile flakes (more if you like it spicy!)
1 tsp good course sea salt
1/2 bunch parsley, washed and chopped
Preheat oven to 400f.
- Place potatoes in slightly salted water and bring to a boil. Cook until taters are fork tender, drain and allow to cool for 5 minutes.
- When cool enough to handle, cut potatoes in half and place in a medium sized bowl. Add remaining ingredients and gently toss.
- Place in a baking or roasting dish, large enough so that everything fits in one layer.
- Roast for 15 minutes covered, then remove cover and roast for an additional 10 minutes.
- Remove dish from oven and toss in chopped parsley.
- This dish absolutely SINGS at room temperature, with some crusty italian bread to soak up all that oily, roasty goodness. And (of course): don’t forget the wine!