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Cauliflower with Curry Butter and Almonds


Serves 4

Cauliflower with Curry Butter and Almonds

1 medium head of cauliflower, about 2 pounds
4 tablespoons butter
1 shallot, peeled and finely diced
   (can use ½ a small onion instead)
2 teaspoons curry powder
3 tablespoons fresh-squeezed lemon juice
1 teaspoon honey
3-4 tablespoons minced fresh cilantro leaves
½ cup slivered almonds, toasted
salt, to taste

Toast slivered almonds in a dry skillet over medium heat, shaking the pan or stirring often, until they start to turn golden. Immediately remove almonds to a dish or bowl to stop the toasting.

Rinse cauliflower under cold water and cut into small florets. Steam cauliflower in a basket over boiling water for 5-8 minutes, or until just tender. Remove the cauliflower to a plate or bowl and set aside.

Melt butter in a large skillet or sauté pan over medium heat. Add shallot and cook, stirring, until softened. Add curry powder and stir for another 30 seconds. Stir in lemon juice, cilantro, and honey. Add steamed cauliflower and almonds and toss until well combined and heated through.

Season to taste with salt. Serve over steamed white or brown rice or red quinoa, as a side dish.

adapted from Pinch My Salt, which was adapted from Vegetarian Cooking for Everyone

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Roasted Cauliflower with Parsley Sauce


Serves 4-6

Roasted Cauliflower with Parsley

1 head cauliflower, cut into large florets
1/4 cup / 60 ml extra-virgin olive oil
1 tsp / 5 ml kosher salt
1/2 tsp / 2 ml black pepper

Parsley Sauce:
1 cup / 250 ml firmly packed flat-leaf parsley leaves
1/2 cup / 125 ml extra-virgin olive oil
4 large cloves garlic, chopped
3 tbsp / 45 ml drained capers, rinsed
1/2 tsp / 2 ml black pepper

In mixing bowl, toss cauliflower with oil, salt and pepper. Spread on baking sheet. Roast in preheated 450F (230C) oven, shaking pan halfway through cooking, until tender and slightly charred, about 45 minutes. Return cauliflower to bowl.

Meanwhile, for Parsley Sauce, place parsley, oil, garlic, capers and pepper in blender or mini food processor. Purée until mixture is smooth. Sauce should be slightly soupy. Makes about 3/4 cup / 185 ml.

To serve, toss cauliflower with Parsley Sauce to taste (about 1/4 cup / 60 ml to 1/2 cup / 125 ml, depending on amount of cauliflower. Refrigerate remaining sauce, covered, for another use.

adapted from Toronto Star recipes

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Chinese Five-Spice Roasted Almonds


Serves 4-6

Chinese 5-Spice Roasted Almonds

2 cups raw almonds
2 teaspoons olive oil
1 teaspoon Chinese Five-Spice powder
¾ teaspoon fine grain sea salt
¼ teaspoon ground cayenne pepper
½ to 1 teaspoon sugar

Preheat oven to 350 °F / 175 °C / Gas Mark 4. In a large bowl, toss the almonds with the olive oil. Spread almonds out on a baking sheet or shallow pan in a single layer. (Keep the mixing bowl handy – you will need it again.)

While oven heats, mix the spices, salt, and sugar in a small bowl; set aside. Bake almonds in a preheated oven for 10 minutes. Remove pan from oven and carefully pour the hot almonds back into the mixing bowl. Sprinkle spices over the nuts and toss well with a spoon. Pour the seasoned almonds back onto the baking sheet and return to the oven for 5 minutes. Remove from oven and let nuts cool completely on the baking sheet. Store cooled nuts in a covered container.

adapted from Pinch My Salt

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White Beans with Crushed Red Pepper


3 Cups

1 can (19 oz / 540 ml) white beans (such as cannellini, white kidney, navy), rinsed, drained
1 tbsp / 15 ml extra-virgin olive oil
1 tbsp / 15 ml crushed red pepper flakes
Coarse kosher or flaky sea salt to taste
Crackers or tortilla chips for serving (optional)

In a medium serving bowl, combine beans, oil, red pepper flakes and salt. Gently stir to combine. (If desired, mash slightly with fork.) Serve with crackers or tortilla chips. Makes about 3 cups / 750 ml.

adapted from Eva's Kitchen

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Creamy Chilled Cucumber and Avocado Soup


4 Servings

Creamy Cucumber and Avocado Soup2 large cucumbers, about 1½ pounds, peeled, seeded, and chopped
1/2 medium avocado, chopped
2 or 3 green onions, chopped
1 serrano chili, chopped finely
1½ cups plain whole milk (not low-fat) yogurt (not Greek-style) or kefir
½ cup crème fraîche (or sour cream)
juice of 1 lime (or frozen lime juice note)
¼ teaspoon ground cumin
¼ teaspoon dried oregano leaves, crushed
2 tablespoons chopped cilantro (optional)
salt, to taste

  chopped tomatoes
  chopped avocado
  crumbled feta cheese
  chopped cilantro (optional)

Place all ingredients in a blender and process until smooth.  Serve immediately or store in the refrigerator.  To serve, garnish soup with chopped tomato, avocado, cilantro, and crumbled feta cheese.

This soup is good the next day, so you can make it ahead or keep leftovers.

note If you aren't serving the soup with chopped tomatoes, add a tiny amount of sugar or honey to the blender mixture (maybe ½ – 1 teaspoon) to help balance the flavours. If you use the frozen lime juice instead of fresh lime juice you may already have enough extra sweetness in the soup.

adapted from Pinch My Salt

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Tapioca Pudding


4-6 Servings

Tapioca PuddingLook at the instructions on the package of tapioca that you buy. Some small pearl tapioca requires overnight soaking in water. If your package has that requirement, reduce the milk in the recipe to 2 1/2 cups from 3 cups.


1/2 cup small pearl tapioca (do not use instant tapioca)
3 cups whole milk (or skim milk with cream added)
1/4 teaspoon salt
2 eggs
1/2 cup of sugar
1/2 teaspoon of vanilla

Combine tapioca, milk, and salt in 1 1/2 quart pan on medium high heat. Stir until boiling. Simmer 5 minutes, uncovered at the lowest possible heat, adding sugar gradually.

Beat eggs in a separate bowl. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid curdling).

Return eggs to pan with tapioca. Slowly bring mixture barely to a boil, stirring constantly. Reduce heat and stir several minutes at a low simmer, stirring constantly until you get a nice thick pudding consistency. Cool 15 minutes. Add vanilla. Serve either warm or chilled.

Note: If you want to make a more light and fluffy, but still rich, tapioca pudding, separate the eggs. Use the egg yolks to stir in first to the pan with the tapioca. Once the pudding has become nice and thick, beat the egg whites in a separate bowl to soft peaks. Remove the pan of tapioca pudding from the stove, fold in the beaten egg whites into the pudding. Serves 4-6.

adapted from Simply Recipes

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Banana Pecan Pancakes

15 Minutes

4 Servings



Banana Pecan Pancakes2 eggs
2 cups milk
4 Tbsp unsalted butter, melted
1 tsp vanilla extract
1 cup mashed bananas (2 large)
1¾ cups flour
¼ cup brown sugar
2 tsp baking powder
1 tsp cinnamon
½ tsp salt
½ cup finely chopped pecans

Whisk together the eggs, milk, melted butter, vanilla, and banana.

In a separate bowl, whisk together the remaining ingredients. Combine with the wet ingredients and whisk until mostly combined (don't over-mix).

Heat a non-stick griddle or well-seasoned cast-iron skillet over medium heat, and when it's hot pour 1/2 cup at a time onto the griddle.

Cook until each side is golden brown, and serve topped with maple syrup and extra pecans.

NOTE: Preheat the oven to 200°F (95°C / Gas mark 1/4) and place the done pancakes on a baking sheet (in the oven) to keep them warm while you cook!

adapted from The Kitchen Paper

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Red Lamb Curry

50 Minutes

6 Servings

The spice list is admittedly long, but you’ll see, every single one has a vital role to play. One taste of the finished product and you’ll be glad you expanded your spice pantry! Plus, when you think about it, mixing the spices together and browning the meat is the only actual work required. The slow cooker does the rest.

Ingredients (Curry paste):

Red Lamb CurryCurry Paste
3 tbsp (45 ml) tomato paste
2 tbsp (30 ml) rice vinegar
2 tbsp chopped fresh ginger
2 tbsp unbleached all-purpose flour
1 tbsp chilli powder
1 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp mustard seeds
3 cloves garlic, peeled
1 clove
Salt and pepper

Ingredients (Curry):

3 1/2 lb (1.6 kg) boneless lamb shoulder or similar cut,
    fat removed and cubed
2 tbsp (30 ml) olive oil
2 cups (375 g) baby potatoes, halved
1/2 cup (125 ml) chicken broth

Method (Curry paste):
In a small food processor, purée all the ingredients until smooth. Season with salt and pepper. Set aside.

Cook until each side is golden brown, and serve topped with maple syrup and extra pecans.

Method (Curry):
In a large skillet over medium-high heat, brown half the meat at a time in oil. Transfer to slow cooker.

Add potatoes and curry paste to slow cooker. Toss together well. Add broth and mix thoroughly. Cover and cook on low for 4 hours.

Using sous vide, preheat to 131°F / 55°C and cook for 3 hours

It can be maintained on warm for up to 8 hours.

Recipe from Ricardo at http://ricardocuisine.com.

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Squash and Lentil Curry

Prep: 15 Minutes

6-8 Servings

Squash and lentil CurryThe luxurious texture of this satisfying veggie curry comes courtesy of coconut milk and two types of lentils: green lentils that cook slowly to maintain their toothsome texture, and red lentils that partially dissolve to add incredible body to the sauce. It doesn’t get easier than this recipe: Mix together, press ON, and walk away!

The only tip is to not prep the ingredients the day before. The acidity in the tomatoes might make the coconut milk curdle.



3 cups (750 ml) vegetable broth
1 can (14 oz/398 ml) diced tomatoes
1 can (14 oz/398 ml) coconut milk
1 cup (200 g) dried green lentils, rinsed and drained
1/2 cup (95 g) dried red lentils, rinsed and drained
2 cups (280 g) peeled, seeded and diced butternut squash
1 onion, finely chopped
1 jalapeno pepper, seeded and chopped
1 tsp chilli powder
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground turmeric
Salt and pepper

1. In slow cooker, combine all ingredients. Season with salt and pepper. Cover and cook on low for 6 hours.

2. Using sous vide, preheat to 183°F / 84°C and cook for 5 hours

3. It can be maintained on warm for up to 8 hours.

4. Serve with other curries and naan bread and/or pappadam.

Recipe from Ricardo at http://ricardocuisine.com.

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Butter Chicken with Rice

Prep: 40 Minutes

8 Servings

Butter Chicken


3 tbsp (30 g) unbleached all-purpose flour
1 tbsp garam masala
1 tsp ground cumin
1 tsp curry powder
3 lb (1.3 kg) skinless, boneless chicken thighs, each cut into 4 pieces
1/2 cup (65 g) cashews
1 onion, chopped
4 cloves garlic, chopped
1 jalapeno pepper, seeded and chopped
1 tbsp chopped fresh ginger
2 tomatoes, seeded and diced
3/4 cup (180 ml) heavy cream (35 per cent butterfat)
2 tbsp (30 ml) tomato paste
3/4 cup (180 ml) plain Greek yogurt
Cilantro leaves, to taste
Salt and pepper

The trick to this creamy and delicately spiced butter chicken recipe is the half-cup of finely ground cashews. It’s an amazing thickener that’s also packed with flavour. After you put everything into the slow cooker and tend to other business for four hours (or more if you leave it on warm), you’ll discover that the richness of the cashews has mingled with the cream, tomato, ginger, garlic and garam masala to create an addictively comforting dish.

1. In the slow cooker, combine flour and spices. Add chicken and toss to coat with flour mixture.

2. In a small food processor or with a mortar and pestle, finely grind cashews.

3. Add nuts and remaining ingredients, except yogurt and cilantro, to slow cooker. Season with salt and pepper. Cover and cook on low for 4 hours. It can be maintained on warm for up to 4 hours.

4. Using sous vide, preheat to 140°F / 60°C and cook for 3 hours

5. When ready to serve, stir in yogurt. Garnish with cilantro leaves. Serve with Indian-style pilaf and naan bread.

Recipe from Ricardo at http://ricardocuisine.com.

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Basmati Pilaf

40 Minutes

6 Servings


Basmati PilafThis basmati rice pilaf is simple and only takes 20 minutes cooking time. The rice comes out perfumed with the complex aromas of fried onions, garlic, cardamom, cinnamon, cloves and bay leaf.


1½ cups (345 g) basmati rice
1 onion, finely chopped
2 tbsp (30 ml) olive oil
1 clove garlic, finely chopped
3 pods cardamom
1 clove (the small nail-like spice)
1 bay leaf
1 stick cinnamon, about 2 inches (5 cm) long
3 cups (750 ml) water salt and pepper


1. In a bowl, place rice and cover with cold water. Rinse rice and repeat until water runs clear. Drain well.

2. In a medium saucepan over high heat, brown onion in oil. Add garlic, spices and rice. Season with salt and pepper. Continue cooking over medium heat, stirring until rice just begins to stick to bottom of pan. Add water. Stir and bring to a boil.

3. Cover and cook over low heat for about 12 minutes or until rice is tender. Remove from heat and let rest for 5 minutes.

Recipe from Ricardo at http://ricardocuisine.com.

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