Recipes

Shrimp Quinoa Bowl

 

Shrimp Quinoa Bowl

The orange juice and hit of hot sauce make a delicious marinade and dressing for this nutritious bowl!
Course Dinner, Lunch, Main Course
Servings 4

Ingredients
  

Quinoa

  • 1 cup quinoa
  • 2 cups water

Marinade & Dressing

  • 1 cup Florida Orange Juice
  • 1 Tbsp hot sauce
  • 1 Tbsp honey
  • 1 Tbsp soy sauce
  • 6 Tbsp vegetable oil (divided: 4 Tbsp + 2 Tbsp)
  • 2 Tbsp lime juice
  • 1 Tbsp white miso (optional)

Toppings for Quinoa Bowl

  • 1 1/2 lb shrimp, peeled and deveined
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 orange bell pepper, diced
  • 1 English cucumber, sliced into half moons
  • 2-3 green onions, sliced
  • 1 avocado, sliced
  • 1 tsp sesame seeds
  • 2 Tbsp cilantro, chopped

Instructions
 

  • Place water and quinoa in a pot. Bring to boil. Cover and simmer for 12-15 minutes. Fluff with a fork.
  • While quinoa is cooking, place Florida Orange Juice, hot sauce, honey, soy sauce, 4 Tbsp vegetable oil, lime juice and miso (optional) in a bowl. Whisk together.
  • Pour half of the orange juice mixture over the shrimp. Marinate for 15 minutes. Reserve the remaining half of the orange juice mixture to use as a dressing.
  • Season shrimp with salt and pepper. Add shrimp to a skillet or wok and sauté, cooking approximately 2 minutes per side until pink and cooked through.
  • Place 1/2 cup quinoa in a bowl and top with shrimp, avocado, cucumber, pepper and green onions.
  • Drizzle with dressing that was set aside, and garnish with sesame seeds and cilantro.

Notes

Recipe modified from Florida Orange Juice.
Keyword grain bowl, orange juice, quinoa, shrimp, Shrimp Quinoa Bowl

Chicken Quinoa Salad

 

Chicken Quinoa Salad in a white bowl with 2 small white side plates

Chicken Quinoa Salad

The peppery arugula blends wonderfully with the quinoa and chicken for a delicious salad! The salad measurements are flexibile - use more or less, depending on what you have!
Course Dinner, Main Course, Salad
Cuisine Mediterranean

Ingredients
  

Salad

  • 2 cups cooked quinoa (about 1 cup uncooked quinoa, and cook according to package directions)
  • 2 cups arugula
  • 1-2 cups cooked chicken (or search for my recipe for Mediterranean Chicken Kebabs)
  • 1/2 cup red onion, finely sliced
  • 1 cup cucumber, diced
  • 1 cup red pepper, diced

Dressing

  • 2 Tbsp olive oil
  • 2 Tbsp cider vinegar
  • 1 garlic clove, minced
  • 1 Tbsp lemon juice
  • 1/2 tsp dried oregano
  • 1/4 tsp pepper

Instructions
 

  • Add cooked quinoa and salad ingredients into a large bowl.
  • In a small bowl, whisk together salad dressing ingredients.
  • Drizzle dressing over salad and toss gently to coat.
Keyword arugula, avocado salad, Chicken kebabs, Mediterranean Chicken Kebabs, quinoa

Fluffy Orange Pancakes

 

Fluffy Orange Pancakes

My family's favourite recipe! Perfect for brunch, Mother's Day or a weekend at the cottage! If you have any leftovers, freeze them between sheets of parchment paper.
Course Breakfast, Brunch, Mother's Day
Servings 4

Ingredients
  

  • 1 egg
  • 1 1/2 cups milk
  • 3/4 cups orange juice
  • 2 Tbsp butter, melted
  • 1 tsp vanilla extract
  • 1 1/2 Tbsp orange zest
  • 2 cups all-purpose flour or whole wheat flour (or a mix of both)
  • 2 Tbsp sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • butter or oil for cooking

Instructions
 

  • In a large bowl, whisk egg and milk. Add orange juice, melted butter, vanilla extract and orange zest. Whisk to combine.
  • In another bowl, stir together flour, sugar, baking powder and salt. Add to the orange juice mixture and stir just enough to moisten.
  • In a large skillet, melt butter or heat oil over medium-high heat, to coat the pan.
  • Pour in 1/4 to 1/3 cup of batter (for small pancakes) or 1/2 cup batter for large pancakes. Cook for about 1 1/2 to 2 minutes or until small bubbles begin to appear and the pancake begins to set. The bottoms should be golden. Flip the pancake and cook for another 30 seconds to 1 minute or until set.
  • Enjoy with your favourite toppings! Makes 12-16 small pancakes or 8 large pancakes.

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!
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

BBQ Shredded Tofu Burger

 

Shredded tofu burger on a sesame bun.

BBQ Shredded Tofu Burger

This is a fantastic recipe whether you're new to tofu or have been enjoying tofu for a while. Make sure to use extra-firm tofu for the best texture and results.
Course Main Course
Cuisine Vegan, Vegetarian
Servings 4

Ingredients
  

  • 1 350-400 g block of extra-firm tofu
  • 1 tbsp vegetable oil (e.g. canola oil)
  • 1 tbsp soy sauce
  • 2 tsp chilli powder
  • 1/2 tsp paprika or smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 cup BBQ sauce
  • 1/2 cup water

Instructions
 

  • Preheat oven to 350F. Lightly grease or line a large baking tray.
  • Drain off any excess water from the tofu and pat dry. Use the large side of a cheese grater and grate the tofu into shreds.
  • In a large bowl, combine oil, soy sauce, chilli powder, paprika and garlic powder. Add the shredded tofu and gently mix so that the tofu is all coated.
  • Spread the tofu in an even layer on the prepared pan. Bake for 28-33 minutes until the tofu is browned. Stir the tofu half-way through cooking.
  • Heat the BBQ sauce and water. Stir in the baked tofu. Serve hot on a bun and add your favourite toppings. Or enjoy in tacos or a lettuce wrap.
    [Recipe is a slight modification from ItDoesn'tTakeLikeChicken.com]
Keyword BBQ tofu, tofu, tofu burger

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!
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
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.
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.  
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