Recipes

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

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!
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!
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!
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.
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

Strawberry Cobbler Cake

 

Strawberry cobbler cake in a glass baking dish, arranged beside a white teapot

Strawberry Cobbler Cake

A delicious cobbler-style cake which can be made with either fresh or frozen strawberries. The strawberries are scattered over the batter and topped with an oat crumble. Serve on its own or with a small scoop of ice cream.
Course Dessert
Servings 8

Ingredients
  

For the batter

  • 1/4 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1 egg (large)
  • 2 tsp vanilla extract
  • 1 1/4 cup flour, divided (all purpose flour, whole wheat flour, or combination of both)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup plain Greek yogurt
  • 1/4 cup milk
  • 2 cups fresh or frozen strawberries (if using frozen, do not thaw)

For the topping

  • 1/4 cup flour or oats (for a "true" cobbler, you can use flour; I substituted oats for extra fibre and crunch)
  • 1/4 cup brown sugar
  • 1/4 cup unsalted butter, cold and cut into small pieces

Instructions
 

For the batter

  • Preheat oven to 350F. Grease an 8 x 8 inch baking pan.
  • In a large mixing bowl. cream together the softened butter and sugar.
  • Beat in egg and vanilla extract.
  • In a medium bowl, mix together half of the flour, baking powder, salt. Stir in yogurt. Add remaining flour and stir in milk to form a wet batter. Pour batter into the greased pan.
  • Arrange the strawberries in a flat layer over the batter.

For the topping

  • In a small bowl, whisk together oats and brown sugar.
  • Cut in chilled butter with a pastry blender or 2 forks. The topping will look crumbly.
  • Sprinkle the topping on top of the strawberries. It doesn't have to be completely even.
  • Bake for about 40 minutes or until a toothpick inserted comes out clean. If using frozen strawberries, you may need to increase the baking time by 5-10 minutes.
Keyword dessert recipe, fresh strawberries, frozen strawberries, strawberries, strawberry cake, strawberry cobbler, strawberry cobbler cake

Easy Chicken Kebabs

 

Chicken skewers and salad on a white plate, with a green napkin beside it

Easy Chicken Kebabs

You'll love how fast and easy this recipe is. Allow the chicken to marinade for at least 30 minutes to bring out the delicious flavour!
Course Main Course
Cuisine Mediterranean

Ingredients
  

  • 2 boneless chicken breasts, cut into 1 1/2 inch pieces
  • 2 tbsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp paprika
  • 1/2 tsp salt
  • 2 cloves garlic, minced
  • 3 tbsp lemon juice (about 1 lemon)
  • 3 tbsp olive oil
  • wooden or metal skewers

Instructions
 

  • Place chicken pieces in a large bowl. Add spices, garlic, lemon juice and olive oil. Mix well, cover and marinade in fridge for at least 30 minutes or overnight.
  • Soak wooden skewers (if using) for 30 minutes. Thread chicken pieces onto skewers, leaving some space between chicken pieces.
  • Broil or BBQ chicken skewers for 10-12 minutes or until they reach an internal temperature of 165F. Flip skewers halfway through cooking.
  • Serve with your favourite salad!
Keyword Chicken kebabs, Mediterranean Chicken Kebabs, Mediterranean recipe

Portobello Mushroom Burgers

 

Portobello Mushroom Burgers

A "meaty" tasting burger bursting with flavour. Even my meat-loving husband loves these (although he needs to eat 2 burgers!)
Course Main Course
Cuisine Vegan, Vegetarian
Servings 4

Ingredients
  

  • 4 Portobello mushrooms
  • 4 Tbsp olive oil
  • 4 Tbsp soy sauce
  • 2 Tbsp apple cider vinegar
  • 2 tsp brown sugar
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 2 tsp paprika
  • salt and pepper to taste
  • 4 slices Swiss cheese (or your favourite cheese; optional)
  • 4 buns
  • Your favourite burger toppings - lettuce, tomatoes, onions, avocado, relish, etc.

Instructions
 

  • Gently wipe the mushrooms with a mushroom brush. Trim off the stems and save these for a soup, salad or stir-fry. Place mushroom caps in a shallow dish with the gills facing up.
  • Mix the olive oil, soy sauce, apple cider vinegar, sugar and spices in a small bowl to make a marinade.
  • Brush the marinade along the mushroom gills, and then pour some of the marinade into the mushroom caps. Turn the mushrooms over and pour the remaining marinade on top of the mushrooms. Brush the marinade on mushroom tops.
  • Allow mushrooms to marinade 10 minutes. Turn mushrooms over so that gills are facing up again. Use a spoon to scoop the marinade and pour marinade into the mushrooms. Let mushrooms marinade for at least another 20 minutes.
  • Cook mushrooms on a heated grill for a few minutes on each side. Or pan fry on medium heat.
  • Enjoy your burger with your favourite buns and toppings!

Notes

This is a modified version of a recipe created by BudgetBytes. 
Keyword mushroom burger, mushroom burger recipe, portobello mushroom, portobello mushroom burger, vegetarian burger

Dim Sum Stuffed Green Peppers

 

Dim sum stuffed green peppers on a white platter with red chopsticks and a small bowl of sauce

Dim Sum Stuffed Green Peppers

Sue Mah, award-winning dietitian
These shrimp stuffed peppers are one of my favourite dim sum dishes! Serve these as an appetizer or side dish (serves 6) or as main dish (serves 4).
Course Appetizer, Main Course, Side Dish
Cuisine Chinese

Ingredients
  

  • 340 g shrimp, shelled and de-veined
  • 2 green onions, plus extra for garnish
  • 1 tsp sesame oil
  • 1 tsp salt
  • 1 1/2 tbsp corn starch, plus more for dusting
  • 3-4 green bell peppers
  • 1 tbsp canola oil
  • 1/2 cup chicken broth or water
  • 1/2 tbsp oyster sauce
  • 1/2 tbsp soy sauce
  • 2 tsp cornstarch
  • 1 1/2 tbsp water

Instructions
 

  • Finely mince the shrimp to create a paste. (Fold the minced shrimp over and continue to mince. Repeat this about 10 times until you get a paste. Or you can use a food processor.)
  • In a bowl, add shrimp paste, chopped green onions, sesame oil, salt and cornstarch. Mix well.
  • Cut each green pepper into quarters (or more pieces, if pepper is large). Remove seeds. To help peppers lie flat when cooking, trim off the curved ends. (Save these for a stir-fry or salad.)
  • Dust each piece of green pepper with cornstarch. You can sprinkle the cornstarch into the pepper with a spoon, and then tap the green pepper upside down to remove any excess. Chef Mah's tip (aka my Dad): This helps the shrimp filling to stick to the green pepper.
  • Spoon in the shrimp filling and press firmly into the pepper.
  • Heat oil in a skillet over medium-high heat. Cook peppers, stuffing side down for a few minutes until browned. Turn peppers over and cook for another few minutes.
  • Add 2 T water and steam for a couple of minutes until peppers are tender. Remove lid and continue cooking until all water has evaporated.
  • To make the sauce: Add broth (or water), oyster sauce and soy sauce in a small saucepan. Bring to gentle boil and reduce to simmer. In a small bowl, mix cornstarch and water to create a slurry. Gradually whisk slurry into the sauce until it thickens.
  • Garnish stuffed peppers with remaining green onions. Serve with sauce. Enjoy!
Keyword Chinese dim sum, Chinese food,, dim sum, dim sum recipes, green peppers, shrim stuffed peppers, shrimp, shrimp stuffed peppers, stuffed peppers