Food

Here’s a healthy spin on me dear old Mom’s classic dessert. Short-grain rice gives the pudding a creamy texture.

Sometimes it’s just nice to eat something other than rice and bread with Indian food. This pilaf can be served in place of a rice pilaf with any dish and many actually prefer it, as the barley can take more spices than rice.

We originally used orange roughy in this recipe, but when we realized it is considered an endangered fish, we switched to halibut. If you can’t find halibut, substitute a similar, firm white fish that is readily, and preferably, locally available. The coconut curry also tastes great with prawns, grilled chicken, or vegetables.

If you are not a fan of ginger, make this soup with garlic instead. Choose either garlic or ginger, since using both will hide the flavour of the coriander seeds. Similarly, use curry leaves or cilantro, but do not use both. In the winter we use curry leaves and in the summer we use cilantro. Also be sure to use juicy tomatoes so you get a rich tomato taste.

In Hindi, “chai” means simply a cup of tea with milk and sugar. There are so many variations that an entire book could be written on ways to make chai. Vij’s chai goes very well with Indian desserts or as an after-dinner drink in place of dessert.

Beets are high in folic acid and potassium and are a good source of vitamins A and C.

In a large re-sealable plastic bag, combine:

Loaded with folic acid, potassium, vitamin A, and beta carotene, spaghetti squash is an excellent low-fat alternative to pasta.

Here’s a cold chaser rich in vitamins A and C plus essential iron.

Not only a good source of vitamin A and protein, but it adds a little heat to the furnace.

This is akin to a stir-fry but with whole pork chops instead of strips. Buy quick-cooking skinny chops, no thicker than a 1/2 inch. For best flavour use fresh ginger instead of bottled—it’s worth the extra minute or so to grate it.

This is a rich, hearty dinner salad. A mix of cremini, field, and shiitake mushrooms adds a buttery tasting depth of flavour that goes well with nutty farro.

What makes this pasta dish so quick is the sauce—you barely cook it. Big cherry or campari tomatoes look pretty and are quick to prep—just slice in half.

This one-pot chicken and rice jumble gets an autumnal boost from butternut squash and is laced with the fragrant perfume of a variety of mixed dried spices. It’s not a spicy dish but is wonderful served with harissa, a North African spicy pepper paste.

Steaming fish in parchment paper packages keeps it juicy and moist. While the fish cooks, prepare the coleslaw.

You won’t miss the pasta with this savoury spaghetti squash dish.

Roasted squash is a great alternative to potatoes. Eat it by itself, as a side, or add it to a salad or risotto.

The new natural shortening available at health food stores in the refrigerated section is trans fat-free.

Adding pumpkin ups the nutrient ante of regular pancakes.

The black beans marry well with the vegetables and spices in what can only be described as a chili that warms even if the weather outside is frightful.

This baked custard is a cross between a pumpkin pie without the pie crust and a crème brûlée without most of the fat. The average baked pumpkin custard or pumpkin crème brûlée has a whopping 20 grams of total fat. My version weighs in with 3.5 g of total fat.

If the thought of cooking the big bird makes you want to head for the hills, why not try the smaller cousin of the poultry family? Good old reliable chicken—make it organic and free-range, the lifestyle makes the chicken taste much better.

An upscale salad that is simple to make and always gets raves from company. The dressing alone is so wonderful you’ll want to double it and serve it over baby greens just for you.

These mushrooms are juicy and succulent with a crispy light batter and a hint of lime in each irresistible bite. 3 1/2 lb (1.5 kg) portobello mushrooms, stems removed and gills scraped 2 Tbsp (30 mL) freshly squeezed lime juice 1 1/2 Tbsp (20 mL) vegan Worcestershire sauce 4 to 5 Tbsp (60 to 75 mL) potato starch (or arrowroot powder or cornstarch) 3 to 4 Tbsp (45 to 60 mL) extra-virgin olive oil Few pinches sea salt Few pinches freshly ground black pepper Sea salt (for finishing) Slice mushrooms into 1 to 1 1/2 in (2.5 to 4 cm) thick strips. In large shallow dish, combine lime juice and Worcestershire sauce. Add mushrooms and season with pepper; marinate for at least 20 minutes, flipping mushrooms halfway through. On large plate, combine potato starch and salt. In nonstick frying pan on high, heat 3 Tbsp (45 mL) oil. Coat marinated mushrooms in starch mixture, and lightly tap them to remove any clumps. Carefully add mushrooms to pan, searing one side for 4 to 5 minutes, until golden brown and crispy. Flip over and cook for another 3 to 4 minutes or until crispy, adding more oil if needed. If mushrooms stick together, separate with a heatproof spatula. Serve hot, sprinkled with additional salt if desired. If reheating is necessary, transfer to a lined baking pan and bake at 450 F (230 C) until hot. Serves 3 as side dish. Source: "Mushroom Mania", alive #323, September 2009