Category Archives: Starters

Jicama mango salad

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JicamaSalad

I fell in love with jicama in Mexico and have since looked for every opportunity to integrate it into a meal. Last night, we had baby back ribs for dinner and the refreshing, clean flavour of jicama was the perfect complement to the saucy, smokey flavour of the ribs.

Ingredients: (serves 4-5 people)

  • 1/2 jicama, peeled and finely sliced into strips
  • 1 regular cucumber (not English cucumber), peeled and finely sliced into strips
  • 3 limes, juiced
  • 2 stalks of cilantro (coriander), chopped
  • 1 green mango (mango that isn’t quite ripe), peeled and finely sliced into strips
  • 1/4 cup olive oil
  • 1-1/2 tablespoons of cracked pepper, or to taste
  • 3/4 tablespoon of cracked salt, or to taste

Preparation:

  1. Combine the sliced jicama, cucumber, and mango in a bowl and hand toss until everything is evenly distributed
  2. Juice the limes over the salad and toss again
  3. Add the olive oil, cilantro, salt and pepper. Toss yet again. Note, you’ll need a lot of salt and pepper to flavour the salad

And that’s it, the salad is ready to serve!

JicamaSalad2

Queso: A great side dip or topping for your chips or main

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cheeseWhile visiting friends in Austin, Texas last week, I was introduced to queso. If you’re not familiar with queso, it’s a delicious cheesy sauce that often comes with your chips or that you can top up your tacos or other dishes with. I have to admit, it was a new discovery for me, and the verdict: delicious! The good news – it’s very easy to make. This recipe is one that is based on what was described to me by my friend’s hubby who is Mexican and grew up on his momma’s made-from-scratch Mexican meals. The great thing about queso is there are many variations – you can put what you want in it.

I made a vegan variation.

Ingredients:

  • 250g of cheddar cheese, sliced or grated. Other kinds of cheese can be used. Cheddar is what was recommended to me. Many recipes call for “Velveeta cheese”, which is a processed cheese that’s softer in nature. I try to avoid processed foods, so didn’t use it. For the vegan variation, I used Okanagan’s Soya Co. cheddar.
  • 1/4 cup of cold water (for a non-vegan version, you can use 1/4 cup of half and half cream)
  • 1 Jalapeno pepper, finely chopped (remove the seeds if you prefer mild heat)
  • 1/2 sprig of green onion, finely chopped
  • 1 tomato, finely chopped
  • 1/4 of a medium sized white onion
  • 1/2 teaspoon of ground pepper
  • 1/4 teaspoon of coarse sea salt

Start your queso by melting the cheese. You can do this directly in a saucepan or pot. I didn’t want to have to transfer the gooey cheese from pot to serving bowl, so I placed my sliced up cheese in the serving bowl directly and placed the bowl in a larger pot that had 2 inches of water in it. The heat from the pot and water melted the cheese directly in my serving bowl.

Once the cheese is melted, add the water (or cream for the non-vegan version of this recipe) and mix until smooth.

Add the peppers, onions, tomato, and salt.

If you prefer a runnier dip, you can add a little more water and mix until it’s at the consistency you like.

Tomato salad

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This tomato salad is probably one of my favorite go-to salads to make. It’s quick, simple, easy, and lets the fresh ingredients speak for themselves.

Ingredients:

  • 3 to 4 plum tomatoes, coarsely chopped or sliced
  • 1/4 cup cilantro, finely chopped (can also substitute with basil)
  • 1 buffalo mozzarella, sliced
  • 2.5 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • salt, to taste
  • ground pepper, to taste

Coarsely chop your tomatoes into eighths, or slice them. Whether your chop or slice your tomatoes is up to you. Either way, they should be relatively chunky with the seeds intact. Chop up your cilantro and slice the mozzarella.

If you substitute with basil, a trick I use is to arrange the leaves into a fan pattern, one on top of the next first, roll up the leaves and them chop across the roll. You will get the even strips of basil this way.

Throw your ingredients together in a bowl, drizzle with olive oil and balsamic vinegar, add the salt and pepper to taste, and give it a good toss so everything is evenly mixed together.

You’re done! Ready to serve. In less than 15 minutes.

Guacamole

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We love guacamole. Every chance we get, we’ll order it at a restaurant or make it ourselves. On one occasion, after eating at one of our favorite spots that has what we think is one of the best guacamole in town, we were on mission to reproduce a similarly tasty guac.

This is the result.

Ingredients:

  • 2 ripe avocados, peeled and pitted
  • 1 vine tomato, finely chopped
  • 1/4 white onion, finely chopped
  • 1/4 cup cilantro, chopped
  • 1/2 to 1 tablespoon olive oil
  • 1 to 2 tsp coarse sea salt
  • 1 to 2 tablesoon lime or lemon juice
  • Ground pepper to taste

Peel and pit the avocadoes and mash them in a bowl with a fork. Mashing it with a fork keeps the texture a little uneven and chunky, which we prefer. If you want a more even, smooth texture, you can also use a hand blender to smooth it out.

Chop up the vine tomato, onion, and cilantro and add to the mixture. Add the salt, lime juice, and ground pepper. Stir so everything is mixed thoroughly.

Serve with chips.

A childhood favorite: Alphabet soup

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This weekend, while on a historical tour around Mennonite country in southern Ontario with our family, I came across dried alphabet noodles at a Mennonite General Store. Up to this point, I have never seen dried pasta in the shape of alphabets before. They lived only in the much-loved cans of Campbell’s alphabet or Heinz’s Alphagetti soups – both of which were considered an occasional treat in our household. Especially the Alphagetti, because of its perceived lower nutritional value.

In any case, I quickly scooped up a bag. For less than $3 for a reasonable-sized bag of homemade nostalgia, I didn’t need to think twice.

First thing I made when we returned to Toronto: my own homemade alphabet (and numbers, since it turned out the bag also contained numbers) vegetable soup. In a word, delicious.

As a tip, if you like adding rice or pasta to your soup, make the soup first and then cook the rice or pasta separately when the soup is ready for serving. Spoon in the pasta or rice into your serving bowls first, and pour in the soup over top. This keeps the pasta or rice from overcooking and falling apart.

Most of you will have a fabulous vegetable soup recipe already. However, in case you’re interested, I’ve included my uber-simple vegetable soup recipe below. You can really use any vegetables you happen to have in your fridge. Corn is fantastic to include for the sweetness it adds to any soup base.

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Tomatillo salsa

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Image credits: Vivian Chan

We received some beautiful, fresh tomatillos in our foodshare this last week, and decided to whip up a quick salsa out of them.

Tomatillos are a mainstay in Mexican and Latin American cooking. Chances are, if you’ve ever had a green salsa or sauce at a Mexican restaurant, then you’ve had tomatillos. They are part of the nightshade family (same family as tomatoes, potatoes, peppers, and gooseberries), and are usually bright green in colour, although there are tomatillos that are a green-purple. They have a firm texture, tart flavour, and grow with a paper-like covering over the fruit. Needless to say, we were really excited to get them and to make our own version of the tart salsa. The great part is that this salsa is really simple, quick, and easy – perfect to whip up for an appetizer or snack.

Ingredients: (makes about 2 cups of salsa)

  • 5 tomatillos, chopped
  • 1 chili pepper, finely chopped
  • 1 to 2 tablespoons of either parsley or cilantro, finely chopped
  • 1 large clove of garlic, finely chopped
  • 1 to 2 tablespoons of olive oil
  • 1/2 to 1 tablespoon of lemon juice
  • 1/2 teaspoon of salt, or to taste
  • 1 teaspoon of pepper, or to taste
  • Chips!

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Tomato gazpacho

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Nothing shouts SUMMER like a fabulous chilled bowl (or cup) of gazpacho. Gazpacho is a chilled raw tomato-based soup that hails from Spain and Portugal – although some say that before that, it likely had Arabic roots. In any case, it’s a delicious, refreshing soup that fares well as a mid-afternoon snack, cocktail hors d’oeuvres, or appetizer. Even better, it’s incredibly simple to make. That said, note that this soup does need to chill for at least 2 hours, so if you’re crunched for time to serve something right away, it may not be the best soup to make.

Ingredients:

  • 14 large tomatoes
  • 1 green capsicum pepper
  • 1 red capsicum pepper
  • 1 red chili pepper, deseeded (unless you want your soup quite spicy)
  • 1 garlic clove
  • 3 large basil leaves, fresh
  • 1 lime, fully squeezed
  • 2 slices of bread (wheat-based is best, but really, you can use any kind), toasted
  • 2 tablespoons of oliver oil
  • 2 tablespoons of red wine vinegar
  • 1 to 2 tablespoons of honey