Prep: 20 minutes
Total time: 40 minutes
Makes: 4 servings
Ingredients
Falafel
- 1 540-mL can chickpeas, drained and rinsed
- 1/4 cup chopped parsley
- 3 garlic cloves
- 1 egg
- 2 tsp ground coriander
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt, divided
- 4 tsp olive oil
- 1/4 cup plain bread crumbs
- 1/3 cup tahini
- 1/4 cup water
- 2 tbsp lemon juice
Salad
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 tsp salt
- 4 plum tomatoes, diced
- 1 cucumber, diced
- 1/2 cup chopped parsley (optional)
Directions
- Preheat oven to 400F. Line a large baking sheet with parchment.
- Whirl chickpeas with 1/4 cup parsley, garlic, egg, spices and 1/4 tsp salt in a food processor until finely chopped. With motor running, pour 4 tsp oil through the feed tube, scraping down side of bowl, if needed, until mixture starts to come together. Stir in bread crumbs. Scoop mixture and roll into 1-in. balls. Arrange 1 in. apart on prepared baking sheet. Gently press balls into 1/2-in.-thick nuggets.
- Bake in centre of oven, flipping halfway through, until firm, about 20 min.
- Stir tahini with water, 2 tbsp lemon juice and remaining 1/4 tsp salt in a bowl until smooth.
- Whisk 2 tbsp oil with 1 tbsp lemon juice and 1/4 tsp salt in a medium bowl until combined. Add tomatoes, cucumber and 1/2 cup parsley, tossing to coat.
Tags: cucumber, Falafel, lunch, tomato
Prep: 30 minutes
Total time: 35 minutes
Makes: 4 servings
Ingredients
- 1/4 cup sour cream
- 1 tsp lime zest
- 2 serrano chilies, seeded and minced
- 2 cups finely shredded red cabbage
- 1/2 cup finely sliced red onion
- 1/4 cup lime juice
- 400 g cod fillets
- 1/2 tsp salt
- fresh pepper
- 2 tbsp canola oil
- 8 soft flour tortillas
- 1 cup chopped pineapple
- 1/4 cup cilantro leaves
Directions
- STIR sour cream with lime zest and serrano chilies in a small bowl. Combine red cabbage with red onion and lime juice in a medium bowl. Set both aside.
- PAT cod fillets dry with paper towels. Sprinkle with salt. Season with fresh pepper. Heat a large non-stick frying pan over medium-high. Add canola oil, then fish. Cook until browned, 2 to 3 min per side. Remove from heat. Cut fillets in bite-sized pieces.
- ASSEMBLE tacos by filling tortillas with cabbage slaw, fish, sour cream mixture, pineapple and cilantro leaves.
Tags: fish, taco
Prep: 30 minutes
Total time: 40 minutes
Makes: 6 servings
Ingredients
- 3 eggs
- 2 1/2 cups milk, or water
- 1 cup quick oats
- 4 chai tea bags
- 1/4 to 1/3 cup honey
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/8 tsp salt
- sliced bananas
- toasted sliced almonds
- toasted coconut chips
Directions
- WHISK eggs with milk and oats in a medium saucepan and set over medium-low. Add tea bags. Cook, stirring often, until very creamy, about 15 min. Discard tea bags. Stir in honey, cinnamon, ginger and salt.
- DIVIDE among 4 bowls. Top with bananas, almonds and coconut chips.
Tags: Breakfast, oatmeal
Ingredients
- 1 cup (250 mL) Adams® 100% Natural Creamy Peanut Butter
- ⅓ cup (75 mL) agave syrup
- 1 cup (250 mL) Robin Hood® Oats
- 1 cup (250 mL) toasted coconut
- ½ cup (125 mL) dried blueberries
- ¼ cup (50 mL) raisins
- ½ tsp (2 mL) cinnamon
Directions
- Combine all ingredients. Press into foil-lined 8” square pan.
- Refrigerate overnight. Cut into bars.NOTES: Recipe freezes well and add up to 2 tbsp of your favourite vanilla or chocolate protein powder.
For more info you can find Pay online at PayChen.com or Twitter @PayChen
Tags: oatmeal, peanut butter, snack
Ingredients
- 1 cup (250 mL) pitted dates
- ½ cup (125 mL) Adams® 100% Natural Creamy Peanut Butter
- ½ cup (125 mL) finely chopped peanuts
- 2 tbsp (30 mL) toasted sesame seeds
Directions
- Purée dates in food processor. Add peanut butter and mix until well combined.
- Remove from food processor and knead in peanuts.
- Shape into balls and roll in toasted seeds or other favourite coating (crushed peanuts, hemp seeds, coconut).
- Refrigerate overnight.
NOTES: Recipe freezes well and add up to 2 tbsp of your favourite vanilla or chocolate protein powder.
For more info you can find Pay online at PayChen.com or Twitter @PayChen
Tags: peanute butter, sesame, snack
Prep: 30 minutes
Total time: 40 minutes
Makes: 6 servings
Ingredients
- 2 bunches cilantro, stems trimmed about 2 inches and washed well
- 2 cups low-sodium chicken broth
- 2 tsp olive oil
- 1 cup slivered blanched almonds
- 2 tbsp unsalted butter
- 2-Jan small onion, about 1/3 cup
- 1 small leek, white part only, chopped, about 1 cup
- 1 garlic clove
- 2 tbsp all-purpose flour
- 1/4 cup dry white wine
- 1 1/2 cups 3.25% milk
- 1/2 tsp salt
- Mexican crema, optional
Directions
- Bring a medium pot filled halfway with water to a boil. Add cilantro and cook for 1 min. Drain and rinse under cold running water until cool. Squeeze out water, then transfer to a blender.
- Add broth to cilantro. Whirl until puréed, about 1 min. Set a sieve over a deep bowl and pour puréed liquid through sieve. Use a ladle to press all liquid through sieve. Discard solids. Rinse out blender.
- Heat same pot over medium. Add oil, then almonds. Stir constantly until toasted, about 2 min. Transfer to a plate.
- Melt butter in pot. Add onion, leek and garlic. Cook until onion and leek start to soften, about 3 min. Stir in flour and cook 1 min. Add wine, stirring constantly until absorbed, about 1 min. Gradually whisk in milk until mixture thickens, about 2 min. Pour milk mixture into blender along with almonds and salt. Whirl at least 3 min until finely puréed. Return both almond-milk and cilantro mixtures to pot. Stir until warm. Ladle into bowls and top with dollops of Mexican Crema.
Tags: CIlantro, dinner, lunch, soup
Jays-inspired Brat-flip hot dogs
Ingredients:
- 4 bratwursts
- 4 hot dog buns
- 1 1/3 tbsp. smokey sweet mustard
- 1 dill pickle
- 1 vadallia onion
- 1 bottle Mill St. Organic
- 1 1/4 tbsp. sherry vinegar
- 2 1/2 tsp. sugar
- Salt to taste
Method:
- Slice onion crosswise into rings, place in pan on medium heat to caramelize.
- Place onions into oven set at 350F for 10 minutes or until tender.
- Return to the stove, add the sugar and allow to dissolve, deglaze with vinegar.
- Add bottle of beer and reduce liquid to 1/3.
- Season with salt.
- Grill sausages on a BBQ or roast in the oven.
- To assemble spread mustard on the inside of the bun, add sausage garnish with sautéed onions, pickles and fried onions.
Courtesy O&B Canteen
Tags: grill, hot dogs, summer
Prep: 20 minutes
Total time: 30 minutes
Makes: 4 servings
Ingredients
- 2 medium eggplants
- 1/4 cup olive oil
- 1/4 tsp salt
- 1 1/2 cups store-bought marinara sauce, divided
- 1 cup extra-smooth ricotta
- 1 cup grated mozzarella
- 1/2 cup grated Parmesan
- 1/4 cup panko bread crumbs
- 1/4 cup chopped basil, optional
Directions
- Position oven racks in top and bottom thirds of oven. Preheat to 450F. Line 2 large rimmed baking sheets with foil. Spray with oil. Set aside.
- Cut small pieces off the tops and bottoms of eggplant so they stand flat on cutting board. Slice eggplants lengthwise into 12 ¼-in.-thick strips (discard end pieces and extra strips, or keep for another use). Stir oil with salt in a small bowl. Lightly brush both sides of 12 eggplant slices with oil. Arrange in one layer on prepared baking sheets. Bake in top and bottom thirds of oven, switching sheets halfway through, until edges are fork-tender, about 15 min. Set aside to cool slightly.
- Spread 1/2 cup marinara in the bottom of an 8 x 8-in. baking dish. Stir ricotta with mozzarella and Parmesan in a small bowl. Spoon 2 tbsp ricotta mixture onto 1 end of each eggplant slice. Gently roll up. Place roll in prepared dish, seam-side down. Repeat with remaining eggplant and ricotta. Top with remaining 1 cup marinara sauce. Sprinkle panko overtop.
- Bake in top third of oven until top is golden-brown, 6 to 8 min. Sprinkle with basil before serving, if desired.
Tags: dinner, eggplant
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