Chana Masala: A Delicious Indian Chickpea Curry

A classic Indian dish of chickpeas slow-simmered with onions, tomatoes and spices, Chana Masala is a delicious spicy, fragrant and comforting dish with a delicate sour citrus note that comes from amchoor powder, a dried unripe mango powder that's readily available in Indian shops, however an extra squeeze of lemon juice can be used if you can't find amchoor. Adapted from a recipe by Madhur Jaffrey, this is delicately spiced bright orange Chana Masala  is delicious topped with cooling yogurt or Cumin Seed Crème Fraîche and a drizzle of sweet-tart pomegranate molasses. Spooned over steamed rice or scooped up with naan, Chana Masala, also known as Chole Masala or Channay is one of the most popular Punjabi dishes in Pakistani and Indian cuisine.




Chana Masala
Serves 8

1 tbsp vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 tsp grated fresh ginger
1 fresh hot green chili pepper, minced
1 tbsp ground coriander
2 tsp ground cumin
1 tbsp amchoor powder
1/2 tsp ground cayenne pepper
1 tsp ground turmeric
2 tsp cumin seeds, roasted and ground
2 tsp paprika
1 tsp garam masala
15-ounce can whole tomatoes with their juices, chopped small
2/3 cup water
4 cups cooked chickpeas or 2 15-oz cans chickpeas, drained and rinsed
1/2 tsp salt
1/2 lemon, juiced
6-8 kari leaves for garnish


Heat the oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor, paprika and garam masala. Cook the onion mixture with spices for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice. Cover and keep on low heat until ready to serve with a garnish of fresh kari leavs.

Toasted Cumin Seed Crème Fraîche
Makes 1 cup

1 tbsp cumin seeds
1 cup Greek yogurt or crème fraîche
Salt and freshly ground black pepper


Place the cumin in a small sauté pan over medium heat. Toast until lightly golden brown. Place in spice grinder or mortar and pestle and grind until coarse. Stir it into the yogurt and season with salt and pepper, to taste.

Black Bean-Pumpkin Soup with Sweet Potato Croûtes

A fabulous Mexican-style soup that features one of the healthiest foods you can eat — cholesterol-lowering, high-fibre and heart-healthy black beans. This south of the border sensation features a winning combination of black beans, onions, tomatoes and smokey chipotle peppers in adobo sauce, simmered to perfection and infused with spices to create an exquisite soup that’s got just the right kick. This soup is loud, beefy, spicy, smoky, textured and complex and has no cream — thickened only by coarsely-puréed black beans. 

Pumpkin purée is yet another star in this ensemble cast, but the prima donna — potassium-rich sweet potato cubes that are pan-roasted to form crisp little 'croutons'. Joined by omega-3 packed creamy avocado, tangy fat-free Greek yogurt and a drizzle of Chipotle hot sauce, this soup is an award-winning combination of healthy heart-smart foods in one dish. Served with a salad and crusty piece of bread, it's substantial enough to be a meal in itself. 

Spicy Black Bean & Pumpkin Soup with Crispy Sweet Potato Croûtes
Serves 8
photo courtesy Lauren/Healthy Food for Living

2 tbsp extra virgin olive oil
2 cups yellow onion, finely chopped
4 garlic cloves, finely minced
1 chipotle pepper in adobo sauce, minced
2 tsp adobo sauce
1 tbsp ground cumin
1/4 tsp cayenne pepper, or more to taste
3 15 oz cans black beans, rinsed and drained
1 cup canned tomatoes, drained

1 16 oz can pumpkin purée, about 1 1/2 cups
4 cups beef broth

1/2 cup dry sherry

3 tbsp sherry vinegar
Kosher salt and freshly ground black pepper, to taste
1/2 avocado, peeled, pitted, and diced
1 cup plain Greek yogurt or sour cream, for garnish
Chipotle hot sauce

Sweet Potato Croûtes: 

1 tbsp extra virgin olive oil

1 medium sweet potato, peeled and diced into 1/4-inch cubes

1/4 tsp chipotle chile powder 

Kosher salt and freshly ground black pepper

Heat the olive oil in a large saucepan set over medium-high heat. Add the chopped onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the minced garlic cloves, chipotle pepper, adobo sauce, cumin, cayenne and cook, stirring constantly, for 30 seconds. Add in the drained beans, tomatoes, pumpkin purée, dry sherry and broth. Bring to a boil, then reduce the heat to low, and simmer uncovered for 15-20 minutes, or until it's thick enough to coat the back of a spoon. 

Meanwhile, while the soup is simmering, start to prepare the sweet potato croutons. Heat 1 tablespoon of olive oil in a medium skillet set over medium-high heat. Add the cubes of sweet potato, a generous pinch of kosher salt and the chile powder. Stir to coat the sweet potato and sauté for 2 to 3 minutes, or until crisp and browned on the bottom. Stir the potatoes and brown the other side for another 2 to 3 minutes. Repeat until all sides of the sweet potato cubes are crisp and browned, then drain on paper towel, season to taste with salt and pepper and set aside.

Once the soup is cooked through, purée the mixture using an immersion blender or by transferring the soup into a blender, and process in batches. Season to taste with salt and pepper. Serve the Spicy Black Bean & Pumpkin Soup in warmed bowls and garnish with Sweet Potato Croutons, diced avocado, yogurt and a drizzle of chipotle hot sauce. Hay Caramba!

Jean's Famous Coleslaw

One of the quintessential North American salads, Coleslaw has many variations, but the core ingredient is shredded cabbage which is dressed with buttermilk and mayonnaise, or with vinegar and seasonings for a lighter 'slaw'. Sometimes even cream or sour cream are used with a little mustard or vinegar, and a variety of vegetables such as shredded carrots, onions, radishes, peppers, horseradish, seeds or even broccoli slaw, which uses shredded raw broccoli in place of the cabbage.

The perfect side dish with a hamburger or hot dog, coleslaw is a natural. The best recipes are generally family favourites, passed down from generation to generation, and this recipe is no different. This recipe came from my dear friend Jean White, who passed away 2 years ago at 91. She made the best coleslaw — not to creamy, not too vinegary, but just right. Her secret ingredient: pickle juice. Inspired. Just like Jean, bless her soul.

Jean's Coleslaw Dressing
Makes 1 cup

2/3 cup mayonnaise
1/4 cup or less of pickle juice
2 tbsp white sugar
1 tsp celery seeds, crushed
1 tsp yellow mustard seeds, crushed
pinch of garlic salt
salt and pepper to taste

In a small bowl, combine all of the above ingredients and mix thoroughly. Pour into a jar and store until needed. Add to shredded cabbage with shredded carrots and finely chopped celery and onion to taste.

Butternut Squash Gratin

It's autumn, the season of change. One of the quintessential fall vegetable casseroles made with half and half cream or crème fraîche, is this smooth, rich and creamy Butternut Squash Gratin. Perfect seasonal autumn or winter fare, the bright orange hue of the squash peeking out from beneath a blanket of melted cheese is enough to make you want to delve into this golden baked heartwarming dish. Simple and delicious, this quick, easy and flavourful gratin makes most of the the season's harvest. October is prime time for a multitude of delicious and versatile gourds — everyone seems to have their favourite — this luscious recipe is wonderfully delicious with either spaghetti, acorn, zucchini or butternut squash — just be sure you make enough, it goes fast!




Butternut Squash Gratin
Serves 6
Recipe & photo courtesy of Paragary’s Bar and Oven

1 medium butternut squash, peeled, seeded & cut into 1/8-inch slices
2 cups heavy cream or crème fraîche
1 head garlic, cut in half horizontally
4 sprigs of fresh thyme
1/2 tsp grated nutmeg
1/2 yellow onion, roughly chopped
Sea salt and pepper
2 Bay leaves
1 cup finely grated Parmigiano-Reggiano or Gruyère cheese
4 sprigs of sage for garnish

Combine cream, garlic, herbs, and onions in a medium saucepan and bring to a simmer over low heat. Continue to cook until the garlic and onion are very soft, about 30-40 minutes. Place a sieve over a large bowl and strain the mixture and season with salt, pepper, and freshly grated nutmeg.

Arrange the slices of squash in a 9”x13” baking dish, seasoning each layer with a little Parmigiano cheese. Pour the infused cream over the layered squash and season the top with more cheese. Allow the ingredients to settle for several minutes, then bake the gratin at 350°F until the squash is very tender and cream has been absorbed. Let cool for at least 10-15 minutes before serving with a few sprigs of garnish.

Turkey Lasagna with Ricotta, Mushrooms & Spinach

One of the ultimate comfort foods, this light, creamy and über cheesy Turkey Lasagna with Ricotta, Mushrooms & Spinach is a luscious lower fat version of the classic Italian favourite. Extra lean ground turkey keeps things light, but seasoning it with sweet Italian sausage and crushed fennel seeds gives this dish a boost of extra flavour. The addition of fresh spinach, cremini mushrooms and a generous blend of four cheeses — creamy ricotta, mozzarella cheese, tangy goat cheese and piquant Parmigiano-Reggiano — all topped with a hearty Marinara sauce, makes this a rich and satisfying lasagna. Layers of delicious turkey meat sauce, creamy cheeses and tender pasta topped with a layer of golden melted cheese, is comfort food at its best.




Turkey Lasagna with Ricotta, Mushrooms & Spinach
Serves 6-8

Recipe and photo courtesy of 'get-me-cooking'

2 tbsp olive oil
1lb lean ground turkey
1/2 lb sweet Italian turkey sausages, casings removed
1 cup yellow onion, chopped
1/2 tsp fennel seeds, crushed
2 cups fresh baby spinach, washed and trimmed
2 garlic cloves, minced
1 1/2 tbsp dried oregano
1/2 tsp sea salt
1 tsp freshly ground black pepper
8oz cremini mushrooms, thinly sliced
1 cup Parmigiano-Reggiano
2 cups fresh mozzarella, grated
4 oz goat cheese
2 cups ricotta
5 cups marinara sauce, homemade or store-bought
1 large egg, slightly beaten
16 plain, whole wheat or spinach no-boil lasagna noodles
2 tbsp fresh parsley, chopped


In a large skillet, add olive oil over medium heat. Add the garlic and onions and sauté until translucent. Add the ground turkey, turkey sausage, mushrooms, spinach, oregano, crushed fennel seeds, salt and pepper and cook until the meat is cooked through, about 8 minutes. Once cooked, set the turkey mixture aside and turn off the heat.

 In a medium bowl, combine the ricotta, goat cheese, 1/2 cup of Parmesan, egg, 1 tablespoon of parsley, and season with salt and pepper. Set aside.

Ladle a layer of marinara along the bottom of a 9x12-inch rectangle baking dish. Add a single layer of lasagna noodles overtop, overlapping the pasta sheets slightly, so the lasagna will not fall apart when served. Layer a thin layer of ricotta over the pasta sheets, then sprinkle a single layer of the turkey meat. Layer a quarter of the mozzarella over the turkey meat, then repeat starting with the marinara sauce, the noodles and so forth until your baking dish is full. Layer the last bit of parmesan cheese on top so it creates a crust for the top of the lasagna.

Put aluminum foil over the top of the baking dish and place in the oven for 30 minutes. Remove the aluminum foil and bake for another 15 minutes. Serve warm with an extra dollop of marinara sauce on top right before serving with the parsley to decorate.

Roast Squash with Sausage, Farro & Spinach

Acorn squash is absolutely delicious when roasted and topped with a pat of butter and a drizzle of maple syrup, but when filled with a hearty stuffing of fennel sausage, baby spinach, dried cranberries, toasted pecans, nutty farro and delicate goat cheese, it’s a meal in itself. Bursting with lots of comforting fall flavours and perfumed with fresh thyme, cinnamon and cumin, this fabulous Roasted Acorn Squash Stuffed with Sausage, Farro & Spinach brings the spirit of autumn home in this hearty and nutritious one 'bowl' dish.




Roasted Acorn Squash Stuffed with Sausage, Farro & Spinach
Serves 2 as a main course
photo:courtesy Matthew Mead

1 acorn squash
1 tbsp butter
1/2 cup farro
3 tbsp olive oil
1 large shallot, chopped finely
2 garlic cloves, minced

1 tsp fresh thyme leaves, chopped

1 tsp cumin

1/4 tsp cinnamon

1/3 cup dried cranberries

1/2 cup toasted pecans, chopped
8 oz mixed mushrooms, chopped
1/2 fennel bulb, finely chopped with fronds reserved
1 cup fennel sausage, casings removed
2 cups fresh baby spinach, washed and trimmed
2 oz crumbled goat cheese


Preheat oven to 375°F with rack in the centre. Cut the acorn squash in half and scoop out all of the seeds with a spoon. Rub the inside and outside with a tablespoon of olive oil, sprinkle with salt and pepper and roast on a baking sheet for 30 minutes, or until fork tender. Turn off the oven and let the squash remain warm inside.

While the squash is roasting, rinse the farro in a strainer under cold running water. Have 4 cups of salted water boiling in a large pot, drop in the farro, stir and get water to a steady, lively simmer. Partially cover the pot and cook 30 to 45 minutes, or until tender. Drain the farro in a sieve and set aside.

Meanwhile, cook the fennel sausage in a medium sauté pan until cooked through, about 10 minutes. In a large saucepan, add 2 tablespoons of olive oil and sauté the garlic, shallots, fennel and spices for about 8 minutes. Add the sausage meat, dried cranberries, mushrooms and pecans and cook for a few more minutes. Mix in the farro and cook for another minute or two. Sprinkle half of the cheese into the mixture and stir until melted, then add the spinach, mixing until it becomes wilted. Season to taste with salt and pepper.

Remove the acorn squash from the oven and the mound the farro mixture inside each of the halves. Sprinkle the remainder of the goat cheese, a few fennel fronds and serve immediately.

Grilled Polenta with Wild Mushroom Ragu & Chèvre

Polenta and cheese are a wonderful combination, and the addition of grilled wild mushrooms such as chanterelles, crimini, oyster, shiitake or portobello, makes this dish downright heavenly. Plain white button mushrooms just don't do the trick — they're not flavourful enough. The cooked and cooled polenta can be cut into all kinds of shapes and simply grilled or baked to make an excellent base for lots of tempting toppings. Here the polenta is flavoured with Taleggio cheese and finished in the oven with a little fresh grated parmesan. 

Fluffy and creamy on the inside and lovely and crispy on the outside, the polenta pairs beautifully with the rich and hearty mushroom ragu, which is made with minced shallots, garlic and wild mushrooms cooked together then deglazed with Marsala wine. Heavy cream, beef broth and a tablespoon of butter towards the end, for a luscious and velvety texture. Finished with some crumbled goat cheese and a flurry of fresh thyme, this recipe for Grilled Polenta with Wild Mushrooms & Chèvre makes a delicious rich starter or light main course with a small green salad and simple vinaigrette.





Grilled Polenta with Wild Mushroom Ragu & Chèvre
Serves 4
photo courtesy of Renée of 'sweet sugar bean'

Taleggio Polenta:
2 cups chicken or vegetable stock
1/2 cup ground cornmeal
3 oz Taleggio or Gruyère cheese, grated
1 oz Parmesan, grated
1 tsp salt
2 tbsp butter

Wild Mushroom Ragu:
3 tbsp butter
2 tbsp olive oil
1 1/2 lb assorted wild mushrooms: crimini, oyster, shiitake or portobello
2 cloves garlic, mined
1/4 cup finely chopped shallots
3 tbsp Marsala wine
1/4 cup beef broth
2 tsp fresh thyme
1/3 cup whipping cream
small handful fresh parsley, chopped
salt, pepper to taste
8 oz goat cheese, crumbled for garnish


Bring the stock to the boil in a large saucepan. Pour in the cornmeal in a steady stream, stirring with a wooden spoon to prevent lumps from forming. Cook over a low heat, stirring constantly, for about 5 minutes or until the mixture thickens and pulls away from the sides of the pan. Remove from the heat, add the salt and stir in the Taleggio or Gruyère cheese, until the mixture becomes lovely and creamy. Pour the polenta onto a baking tray and spread it out into an 8"x10" rectangle about 1/8-inch thick. Leave to cool for about 30 minutes or until set.

For the mushroom ragu: Using a mushroom brush or a paper towel, gently clean the mushrooms. Cut the end of the stem off, and then slice into medium sized slices. Heat 2 tablespoons of butter and 2 tablespoons of oil in a frying pan, and over medium heat sauté the mushrooms until tender and browned, stirring often. Add the shallots, garlic and Marsala wine, and cook another 3 minutes or so. Stir in the beef broth, thyme, whipping cream and season with salt and pepper. Let it reduce down a little and thicken, about 2-3 minutes.

To make the polenta rounds, use a 3-inch round cookie cutter or upturned glass to stamp out 8 cakes. Place the slices on a parchment lined baking sheet and broil until golden brown, about 7 minutes. Flip over, sprinkle each slice with parmesan cheese and broil again, until cheese is melted and brown. Remove from broiler and set aside.

To serve, arrange one polenta slice per plate, top with some mushrooms, then another polenta slice, then more mushrooms. Garnish with crumbled goat cheese and garnish with fresh thyme.