I found this recipe on Twitter. The original recipe can be found at http://infinebalance.com/2013/04/30/curried-chickpea-wraps/.
I love this recipe since you can make it in a tortilla wrap, lettuce leaves, or you can eat it as is! This recipe is super easy, especially if you own a food processor. I shredded my carrots and chopped my chickpeas using mine. I also used raisins instead of currants. The filling will last for several days making this is a great make-ahead recipe for lunches or dinner.
1 teaspoon olive oil
2 large carrots shredded
1 clove garlic, minced
1 tablespoon garam marsala curry spice
2 green onions, thinly sliced
1 18oz can chickpeas (about 2 cups cooked), rinsed and drained
2 tablespoons currants (soaked in hot water to plump and drained), then chopped
1/4 cup mayo, plus more to your taste
2 teaspoons rice wine vinegar
pinch of salt
1. If you haven’t already, pour some hot water over the currants so they plump up a bit before you drain and chop them.
2. In a skillet, warm oil over medium heat. Add garlic, garam marsala and carrots. Saute until carrots are soft, about 5 minutes. Stir in green onions and remove from heat.
3. in a food processor, add chickpeas and pulse several times until coarsely chopped. (Alternatively, you could mash the chickpeas in a bowl with a fork).
4. Transfer mashed chickpeas to a large bowl. Add carrot mixture, salt, mayo, chopped currants and rice wine vinegar. Blend well. Taste for seasonings.
5. Serve in a wrap or in lettuce leaves.
YIELD: Enough for 4 8-inch wraps.
There are many fun things to do at the lake, and visiting the chip truck is one of them. Rolly’s Homemade Fries is located in Ontario on Highway #1 between Granite Lake (Pinewood) and Clearwater Bay (Clearwater Market/ Shell).
The owners Georgette and Roland Fiola have been in business for 5 years. A true family business as they employ their grandchildren for extra help. Georgette and Roland are a hard-working couple working six days a week and only taking one day off, Tuesday. They spend their day off at their home in Portage La Prairie, Manitoba. The Fiola’s travel back again to Ontario to open up the chip truck for 11am on Wednesday.
The kids and I visited the truck on a Wednesday at around 2pm and it was a steady flow of families and couples. On this visit I noticed fries and poutine being sold, but this isn’t all Rolly’s has to offer. On the menu is also, smokies, hot dogs, burgers, bison burger and my kid’s favorite drink…..Slush Puppies!
Rolly’s is a great spot to bring your family as there are lots of picnic tables scattered all around to sit at. Each table has an umbrella for shade as well. If you have lots of kids, a fun spot for them to sit is a small yellow picnic table labelled “Kids Only”. There is even a designated dog area for your pooch! The wildlife is always fun for the kids. Squirrels are regular visitors. On our visit, Roland was sweeping up some dropped fries only to leave them on a pile on the ground for “Charlie” the squirrel.
I asked Georgette what her best selling menu item was, and she told me the large fries as it’s the best value ( small fries $4.50, medium $5.50, large $6.50 and a family tray for $28.00). She sells a lot of poutine as well, her biggest selling day is Sunday. I have to admit, the poutine is my favorite. Georgette makes her own homemade beef gravy and it’s so amazing!! (medium poutine $6.00 and large $8.00).
If you are travelling through Ontario to the lake, or travelling back to Manitoba, make sure you stop by! Georgette and Roland always have a smile on their face and they are so happy to see you and to serve you up some AWESOME food. Thank you Georgette and Roland for doing what you do…..it truly would not be the same lake experience without you! xo
I am making this for my fish taco platter, but you could honestly add this to anything. I took this recipe from “The Epicurious Cookbook – More than 250 of our best-loved four-fork recipes” by Tanya Steel. You can make this one week ahead. Cover and refrigerate.
1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise
5 small jalapeño chilies
2 cups seasoned rice vinegar
3 tablespoons fresh lime juice
1 tablespoon coarse kosher salt
1. Place the onion and jalapeños in a heatproof medium bowl. Mix the vinegar, lime juice, and salt in a small saucepan. Bring just to boil, stirring until salt dissolves. Pour over the onion and jalapeños. Let stand at room temperature at least 1 hour and up to 8 hours.
This salad is amazing!! I found it on Twitter. The link to the original recipe posted is at: http://www.pbs.org/parents/kitchenexplorers/2013/04/25/bacon-avocado-and-corn-salad/
I did not use the 4 ears of corn, rather I used 2 (341 ml)cans of peaches and cream corn. I find the ears of corn in the stores right now are not so great, although come September in Manitoba the corn is awesome. I will use the ears then. I also did not add the feta cheese since my husband doesn’t like it. I love it, but it was not missed without it. I made my salad ahead of time and put it in the fridge for dinner. The recipe does say to bring it to room temperature before serving. I actually really preferred it warm right after I made it. Next time, I will make ahead the bacon and cook the corn right before serving.
5 strips thick-cut bacon
4 ears corn, husks and silks removed
2 ounces cotija cheese (feta cheese may be substituted)
2 tablespoons chopped fresh cilantro
Juice of 1 lime
1 Hass avocado
Coarse salt and freshly ground black pepper to taste
1. Place a heavy skillet over medium heat. Arrange the bacon strips in the skillet and cook on both sides until the bacon is crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate to dry. Remove all but 1 tablespoon of the bacon fat from the skillet
2. Cut the kernels off each cob by laying the cob flat on a cutting board and using a sharp knife to remove the kernels. Discard the cobs and transfer the kernels to the skillet with the bacon fat. Cook the corn over medium-high heat until it is just slightly golden brown, about 5 minutes. Turn off the heat, crumble in the cotija cheese, and add the cilantro and lime juice. Let the mixture cool to room temperature. Roughly crumble the bacon onto the corn mixture and toss to combine.
3. Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and cut the avocado onto 1/2-inch pieces. Transfer the avocado to the skillet and toss.
4. Taste and season with salt and pepper before serving. Serve immediately at room temperature, or refrigerate for later. Bring to room temperature before serving.
This recipe is so amazing! I found it on Twitter. The original link is from a blog named “How Sweet it is”. http://www.yummly.com/recipe/external/Chocolate-peanut-butter-banana-bread-333863 I used 2 1/4 cups of all-purpose flour since I could not find whole wheat pastry flour or peanut flour. I also baked my loaf for 1 1/2 hours instead of the 50 minutes stated. I used the whole 1/2 cup of milk as the batter was super thick, I did not need to add it by tablespoons. This loaf is rich and delicious! I highly recommend you make it if you have some browning bananas that you are about to throw away. Also, did not leave out the turbinado sugar on top, as it adds a nice crunchy layer. 🙂
2 cups whole wheat pastry flour (or all purpose flour)
1/4 cup peanut flour
1 1/4 teaspoons baking powder
1/3 cup cocoa powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup peanut butter
1/3 cup brown sugar
1/3 cup white sugar
1 teaspoon vanilla extract
4-5 large ripe bananas, mashed
1/2 cup milk (owner of the recipe used vanilla almond milk)
1 cup chocolate chips
raw turbinado sugar for garnish
1. Preheat oven to 350F degrees. Combine flour, baking powder, cocoa, peanut flour, cinnamon and salt in a bowl and set aside.
2. Cream butter and peanut butter in the bowl of an electric mixer. Add sugars and beat until fluffy, about 3 minutes. Add egg and vanilla, mixing until combined. Add bananas and mix. Add dry ingredients slowly, mixing until just combined. Stir in milk, adding more one tablespoon at a time if batter is not wet enough. Fold in chocolate chips.
3. Spray a loaf pan with non-stick spray and pour in batter. Cover the top with course sugar for garnish. Bake for 50 minutes, or until knife inserted comes out clean.