BHealthy
Cooking always! love
A COLLECTION OF FAMILY RECIPES
Cooking always! love
We've been cooking up something special here at Boardwalk! Inspired by the B Healthy pillar of our BWell program, we’re proud to introduce Cooking with Love Always—a beautiful, brand-new cookbook filled with cherished recipes from our own Resident Members and Associates.
Finding healthy, budget-friendly, and easy recipes can be a challenge, but that’s where our Boardwalk Family truly shines. Our community cookbook is packed with favourite recipes, organized into four delightful categories: quick 20-minute meals, vibrant international dishes, nutrient-packed options, and budget-friendly creations. Each recipe celebrates our community’s shared love of good food and the joy of coming together.
Thank you to everyone who contributed a recipe—this cookbook is a testament to our amazing Boardwalk Family!
BHealthy
Italian Bake
6-8 SERVINGS 45 MINUTES | RECIPE BY: ANJALEE FROM EDMONTON
Ingredients
1 lb ground beef
1 cup chopped mushrooms
½ cup chopped onions
½ tsp pepper
½ cup sour cream
¼ tsp oregano
¼ tsp rosemary
¼ tsp basil
8 oz can of Italian tomato sauce
1 cup shredded cheddar cheese
1 can refrigerated crescent rolls
Instructions
1. Preheat oven to 375°F.
2. In a frying pan, brown ground beef, mushrooms, and onions.
3. Drain excess juice if necessary.
4. Add salt, pepper, and tomato sauce.
5. Place mixture in an 8x8 baking dish, and sprinkle with cheese.
6. Place baking dish in oven for 15 minutes.
7. While in oven, begin separating the dough of the crescents into 8 triangles.
8. Combine sour cream and herbs. Spread 1 tbsp of mix on each triangle.
9. Roll crescents starting at the wide end.
10. Remove baking dish and place rolls on top of the baking dish.
11. Place the baking dish back in the oven for 25 minutes until the crescents are golden brown.
This is our main dish that my family shares every Christmas eve as we gather around our Grandmother’s dining room table after midnight mass. Much like a Grandmother’s home this dish is warm, comforting and full of love. We hope you enjoy it and share it with many loved ones in days to come.
Ingredients
2 eggs
2 cups water
1-2 chopped spring onion
1 tsp white pepper
Light soy sauce
2 tbsp fish sauce
2 tbsp cornstarch mixed with 2 tbsp of water
Eggdrop Soup
4 SERVINGS 8 MINUTES | RECIPE BY: ARMAN FROM SASKATOON
Instructions
1. Boil 2 cups water.
2. While water is boiling, beat the eggs in a separate bowl.
3. When the water is boiled, pour in the spring onions, add the cornstarch mixture gradually, and stir gently.
4. Next, add the eggs slowly and stir again in one direction.
5. Add the white pepper, fish sauce, and soy sauce to taste and serve hot.
My Mama taught me how to prepare this budget-friendly hot soup and so I passed this simple recipe to my children as well. This soup is a delightful way to kick start a cold morning other than drinking coffee.
Chilla with Raita (Lentil Bread with Cucumber Yogurt Dip)
Ingredients
1 cup dry split red lentils
1 inch cut of fresh ginger
1 tsp salt
1 pinch turmeric
1 pinch garlic powder
1 pinch paprika
½ cup water
½ cup grated carrot
½ cup grated zucchini
1 cup Astro yogurt
½ an English cucumber grated 5 SERVINGS 15 MINUTES | RECIPE BY: MEENAL FROM EDMONTON
Instructions
1. Rinse and drain red lentils, then soak in water overnight or for at least 4 hours.
2. Drain out all the water and add the lentils to a food processor or blender.
3. Add ginger, salt, turmeric, garlic powder, paprika, and water. Process or blend into a smooth batter.
4. Add grated carrot and zucchini and give a quick stir.
5. Rest the batter for 5 minutes.
6. While the batter rests, preheat a frying pan to medium heat and spray with cooking oil.
7. Pour ¼ cup of batter into the pan and spread it into a 5-6 inch pancake. (If your batter is too thick, spoon it out and spread using a spatula).
8. Cook on medium heat for 2-3 minutes.
9. Carefully flip the pancake and cook for another 2-3 minutes or until the pancake is lightly browned.
10. Remove the pancake and repeat with the remaining batter.
11. Yogurt Dip: Put 1 cup yogurt in a bowl and add salt, pepper, and grated cucumber. Serve chilled.
Chicken or Turkey Leg a la King
Ingredients
1 rotisserie chicken or leftover turkey or chicken
3-4 cups brown rice or quinoa (or just serve with toast)
2 cans Campbell's Cream of Mushroom soup
1 ½ cups milk
1 tbsp chicken broth
1 tsp Worcestershire sauce
1 tsp Knorr liquid seasoning
1 can peas
½ tbs garlic salt
½ tbsp onion powder
1 tbsp dehydrated parsley
1 tsp pepper
2 tbsp minced garlic
¼ cup minced onion
2 tbsp butter
Optional: chopped mushrooms
Instructions
1. Cook rice or quinoa for the bed of dish.
2. In a bowl, combine mushroom soup, milk, and all other liquid and dry seasonings. Whisk.
3. Shred the rotisserie chicken or turkey into a pot. Make sure there is no bone or skin in the pot.
4. Heat a large pot to low-mid heat and melt butter until brown.
5. Add chicken or turkey and lightly cook for 3-5 minutes.
6. Add minced garlic and onion and cook until golden brown.
7. Add soup and seasoning mixture into the pot.
8. Bring to a boil and add peas.
9. Cook for another 5 minutes. Serve over either rice, quinoa, or toast!
I learned this dish from my nana! She always made this the day after we had a turkey or homemade rotisserie chicken dinner. She would serve it over rice, toast, or quinoa. She is now in her 80’s and still makes it for the family. I make it for my family. Especially when we miss NANA.
Spicy Turmeric Chickpea Couscous
5 SERVINGS 30 MINUTES | RECIPE BY: MIKALA FROM CALGARY
Ingredients
2 cups Israeli couscous
3 cups chicken or vegetable broth
2 can chickpeas
2 cups roughly chopped spinach
1 shallot
1 small yellow onion
6 cloves garlic
½ tbsp turmeric powder
½ tsp red pepper flakes
1 tsp ground cloves
1 tsp ground cumin
1 cup milk of choice
3 tbsp olive oil
Fresh cilantro for garnish (optional)
Salt and pepper to taste
Instructions
1. Dice the garlic, shallot, and yellow onion.
2. Roughly chop the spinach and cilantro (if using).
3. In a large pot, add olive oil and turn to medium heat.
4. Add the red pepper flakes, and cook for 1 minute.
5. Add the shallot, onion, garlic, and salt and pepper to taste. Sauté until onions are translucent.
6. Add the couscous and mix together. Let the couscous toast for about 1-2 minutes.
7. Add the broth and bring to a simmer. Stir frequently to avoid the couscous sticking to the bottom of the pot for around 5-7 minutes or until it is cooked through. If couscous is not fully cooked, add in an extra few splashes of broth as needed.
8. Once cooked, turn the stove to low, maintain a simmer, and stir in milk.
9. Stir in turmeric, cloves, cumin, and pepper to taste.
10. Add in the chopped spinach and chickpeas. Mix until spinach is wilted and the chickpeas are warm.
11. Serve warm with naan bread. Add cilantro garnish, if desired.
I’m a student so I was looking for a dish that would be quick to make, protein-rich, filling, and cheap. It started with just trying to use up some couscous that I had in my cupboard and turned into experimenting with adding vegetables and proteins I had in the house at the time with different spice combinations to find the one I liked most; this happened to be the winner for my partner and I.
Cheesy Cowboy Casserole
4+ SERVINGS 4-6 HOURS IN CROCKPOT | RECIPE BY: NICOLE FROM LONDON
Ingredients
1 can of condensed mushroom soup
1 can of drained corn
1 can of rinsed kidney beans or blackheads
1 can of diced tomatoes liquid and all
1lb of cooked, drained ground beef, pork, or chicken.
5-6 potatoes sliced diced
1 tbsp of seasoning of choice (Mrs. Dash, chili, or taco seasoning)
Salt and pepper to taste
Shredded cheese
Instructions
1. In a crockpot, combine mushroom soup, corn, beans, diced tomatoes, protein, potatoes, and seasoning.
2. Cook on high for 4 hours or low for 6 hours.
3. Add shredded cheese on top and stir before serving hot.
Salmon Teriyaki Rice Balls
4 SERVINGS 30 MINUTES | RECIPE BY:
Ingredients
3 ½ cups cooked cold rice
1 can of cooked salmon (418 grams)
½ cup low-sodium teriyaki sauce
2 tbsp of Furikake
4 tbsp cooking oil
4 individual pouches of seaweed
Cucumber (for serving)
Soy sauce (for serving)
Instructions
1. In a large mixing bowl, add rice, salmon, teriyaki sauce, and Furikake and mix well.
2. Divide and form into 12 large balls
3. In a frying pan, heat 1 ½ tbsp oil over medium-low heat.
4. Once the oil is heated, add 4-6 balls into the pan, turning every 3 minutes on all sides until golden brown.
5. Repeat with the remaining balls and add more cooking oil as needed.
6. Serve with a side of seaweed, sliced cucumbers, and soy sauce.
SOPHIA FROM CALGARY
TomaCoco Chicken
Ingredients
4 chicken breasts or 1 block of tofu
Salt and pepper to taste
½ tbsp paprika
2 tbsp light soy sauce
2 tbsp ketchup
2 tbsp sriracha or hot sauce of choice
½ cup coconut milk
1 can tomato sauce
Instructions
1. Cut chicken in to cubes and put it in a mixing bowl.
2. Take all the listed ingredients above and add them to the chicken in the bowl.
3. Mix it well with your hands (gloves if you prefer).
4. Marinate it for 15-30 minutes.
5. BONUS – Make extra sauce to be used later (optional).
6. Air fryer – Place the marinated chicken in the air fryer for 20 minutes at 375°F. Flipping it halfway. (Add oil spray/brush if using skinless chicken) OR
Oven – Place the chicken on a baking sheet, cover with aluminum foil, and bake for 20 minutes at 375°F.
7. Uncover from aluminum foil and cook for another 15 minutes at 425°F. (Add oil spray/brush if using skinless chicken)
8. Serve your chicken with your preference of carbs.
9. Optional – Put the extra sauce in a pan and cook it (roughly 7-10 min). Add any Italian seasoning of choice and coconut milk (optional) and cook for 2 more minutes. Serve sauce on top of chicken.
Lazy Bread
6+ SERVINGS 40 MINUTES + 1 HOUR REST TIME | RECIPE BY: THIAGO FROM CALGARY
Ingredients
2 tsp salt
2 tbsp sugar
3 tbsp oil
2 cups hot water
4 cups wheat flour
1 tbsp dry yeast
Instructions
1. In a bowl, add the yeast, sugar, and hot water. Mix until dissolved.
2. Add the oil, salt, and flour and mix with a spoon until you get a smooth, soft dough.
3. Cover the bowl and leave it in the oven with the oven turned off for 40 minutes. After that, transfer it to a rectangular pan, previously greased with flour and oil.
4. Let it rest for another 20 minutes and preheat the oven to 355°F.
5. After 20 minutes of resting, once the dough has risen, place it in the oven and bake for 40 minutes.
6. You can also add spices or bacon to the dough.
Quiche
4 SERVINGS 40 MINUTES | RECIPE BY: BRAD FROM CALGARY
Ingredients
1 pie crust per quiche
1 jar of artichoke hearts drained and chopped
Handful of spinach
4 large eggs
1 cup milk
1 cup shredded white cheddar Salt and Pepper to taste
Instructions
1. Preheat oven to 375°F.
2. Mix all ingredients together and pour into the pie crust.
3. Cook in the oven for 30-40 minutes or until the centre is set and firm.
Shepherds Pie
4-6 SERVINGS 30-45 MINUTES | RECIPE BY: ALYSE FROM SASKATOON
Ingredients
1 lb ground beef
5-6 red potatoes
Corn & peas
1 can of mushroom soup
Shredded cheese
1 tbsp butter
Gravy (optional)
Optional: chopped onion, green onion, parsley
Instructions
1. Preheat oven to 350°F.
2. Cook ground beef in a pan until fully browned.
3. Fill a large pot about halfway with water and sprinkle in some salt.
4. Peel and cut potatoes into cubes and place into the pot of water. Bring the pot to a boil and cook for about 10-15 minutes until soft. Drain the water, add the butter, and mash the potatoes.
5. Add the mushroom soup to cooked hamburger and mix.
6. In a casserole dish, layer hamburger, corn, peas, mashed potatoes, and cheese and bake in oven for 5-10 minutes
7. Layer gravy on top (optional)
8. Additional options – add onion, & green onion with parsley on top.
Tuna Casserole
4-6 SERVINGS 30-45 MINUTES | RECIPE BY: BRENDA FROM EDMONTON
Ingredients
Chow mein noodles
2 cans of mushroom soup
2 cans of mushroom pieces
2 cans of tuna in water
½ cup diced onion
½ cup diced celery (optional)
1 can water
Shredded cheddar cheese topping or chopped broccoli can also be added
Instructions
1. Preheat oven to 350°F.
2. Combine all ingredients and place in a casserole dish.
3. Bake covered for 30-45 min.
Ready In 20 Minutes
Greek Garlic-Butter Shrimp
2 SERVINGS 15 MINUTES | RECIPE BY: ALEXANDRA FROM LONDON
Ingredients
10 pieces of medium shrimp
2 cloves of fresh garlic minced
1 cup cherry tomatoes
¾ cup orzo
1 tsp oil
2 tbsp butter
1 lemon
1 small jar of artichoke hearts
1 cup green peas
2 tsp Greek spices
Salt and pepper
Instructions
1. Add orzo to medium pot of boiling salted water, cook until just tender (8-10 mins), drain and rinse.
2. Return to pot and drizzle with oil to prevent sticking.
3. Cut the lemon in half and squeeze juice into a bowl.
4. Drain and pat artichokes dry, roughly chop.
5. Pat shrimp dry and season with salt and pepper.
6. In a nonstick pan, heat 1 tsp oil. When pan is hot, add minced garlic and 2 tbsp butter, cook for 30 seconds, until fragrant.
7. Add shrimp and tomatoes and cook for 1-2 mins per side until shrimp are cooked through.
8. Season with half the spices. Then add peas, artichokes, and lemon juice. Cook for 1-2 minutes until warmed through. Add remaining spices. Divide orzo between two plates and top with shrimp and veggie mixture.
Golgappa
3-4 SERVINGS 15-20 MINUTES | RECIPE BY: MANJOT FROM RED DEER
Ingredients
1 package of pani puri
1 can black chickpeas
3 yellow potatoes
½ red onion diced
Fresh cilantro
½ lemon
½ tsp red chili powder
½ tsp cilantro-cumin powder
3 tbsp jaggery
¼ tamarind sauce
2 cups chilled water
Sugar to taste
Pani puri masala
Instructions
1. Boil black chickpeas and potatoes together for about 10 minutes or when potatoes are soft.
2. In a bowl, add chickpeas, potatoes, chopped red onion, cilantro and spices and mix well.
3. Fill the pani puri with the mixture.
4. In a separate bowl, begin making the dipping sauce by combining the lemon juice, tamarind sauce, pani puri masala, and jaggery, and cilantro.
5. Once all the pani puri balls have been filled, they can be dunked into the tamarind sauce.
Every weekend, me and my friends (we are from India), love to enjoy this snack because it’s very easy to make and we love to enjoy it while watching movies, or having a picnic with friends outside.
Smash Naked Cucumber
2 SERVINGS 5 MINUTES | RECIPE BY: CHANG FROM SASKATOON
Ingredients
1 English cucumber
1 clove freshly grated garlic
1 tbsp light soy sauce
½ tbsp white vinegar
1 pinch white sugar
Chili pepper flakes
Lao Gan Ma chili sauce
Instructions
1. Peel the cucumber and then use a knife to gently smash it from end to end using the knife’s flat side.
2. Cut it into pieces, (about 1 inch chunks) and add all other ingredients.
3. Mix well and serve
Lemon Garlic Pearl Couscous
Ingredients
1 cup pearl couscous
2 tbsp olive oil
3 cloves minced garlic
1 lemon, zested and juiced
2 cups vegetable or chicken broth
Salt and pepper to taste
2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
1. In a medium saucepan, heat the olive oil over medium heat.
2. Add the minced garlic and cook for about 1 minute, until fragrant but not browned.
3. Stir in the pearl couscous and cook for another 2 minutes, to lightly toast it.
4. Pour in the vegetable or chicken broth. Bring the mixture to a boil.
5. Reduce the heat to low, cover, and simmer for about 10-12 minutes, or until the couscous is tender and the liquid is absorbed.
6. Remove from heat and stir in the lemon zest and lemon juice. Season with salt and black pepper to taste.
7. Garnish and Serve: Optionally, garnish with chopped fresh parsley before serving.
Spicy Semolina Pancake
Ingredients
2 cups semolina
1 cup curd
1 tsp chili paste
1 tsp ginger garlic paste
1 tsp salt
3 tbsp frozen peas
1 cup mixed finely chopped vegetables (onion, capsicum, Tomatoes, etc.)
¾ cup water
½ tsp Eno Fruit Salt
2 tbsp oil
2 tbsp sesame oil
2 tbsp cilantro
Instructions
1. Mix semolina, curd, water, and salt in one bowl and beat until smooth. Make sure that there are no lumps. Add ginger-chili paste and let it set for 15-20 minutes. Don’t make the batter thin or very thick.
2. Add 1 tsp oil and Eno fruit salt to the batter. Stir briskly, add frozen green peas, and mixed finely chopped vegetables, and be quick to mix. Make sure the fruit salt is distributed evenly in the batter. The batter should be slightly thicker and not too much thinner.
3. Heat a cast iron pan or non-stick pan over medium heat. Add ½ tsp of oil to hot pan and spread it.
4. Pour one ladle of batter and spread it in round shape by gently rotating the ladle in a clockwise direction. Make sure that the batter is spread evenly.
5. Cook for about 3-4 minutes and then cover it with a lid until the bottom surface turns light golden brown. Flip it gently and cook another side for a minute or until the bottom surface looks cooked.
6. Transfer it to a plate. Repeat the process for the remaining batter.
Cracked Wheat Upma
Ingredients
4 tsp oil
1 tsp mustard seed
1 tsp urad dal
½ tsp cumin seeds
A few curry leaves
1 dried red chili
8 whole cashew
½ onion, finely chopped
2 green chili, slit
1 inch ginger, chopped
1 tomatoes, chopped
2 tbsp carrot, chopped
¼ potato, chopped
2 tbsp peas
5 green beans, chopped
¼ tsp turmeric
¾ tsp salt
1 cup Samba Rava (cracked wheat)
3 cups water
Instructions
1. Heat 4 tsp of oil in a large skillet or frying pan over medium heat. Add 1 tsp of mustard seeds, 1 tsp of split urad dal (optional), ½ tsp of cumin seeds, a few curry leaves, 1 dried red chili, and 8 whole cashews. Cook until they start to splutter.
2. Add ½ chopped onion, 2 sliced green chilies, and 1-inch piece of grated ginger. Sauté until the onion becomes soft.
3. Stir in 1 chopped tomato, 2 tbsp of diced carrot, ¼ diced potato, 2 tbsp of peas, and 5 chopped green beans. Add ¼ tsp of turmeric and ¾ tsp of salt. Cover and cook for 5 minutes.
4. Add 1 cup of cracked wheat (also called bulgur wheat) and roast on low heat for 5 minutes, stirring occasionally.
5. Pour in 3 cups of boiling water while keeping the heat on low. Cover and cook for 2 minutes on high heat.
6. Serve the hot mixed vegetable cracked wheat upma with coconut chutney.
RADHA FROM REGINA
Healthy Yogurt Soup
6 SERVINGS 15 MINUTES | RECIPE BY: TUGCE FROM EDMONTON
Ingredients
2 cups of yogurt
2 cups of chicken or beef stock
1 pinch of salt
1 egg yolk
½ can of chickpeas
⅓ cup of cooked rice
2 tbsp butter
2 tbsp dried mint
Instructions
1. In a medium saucepan, combine the yogurt and stock.
2. Next mix in the egg yolk and salt.
3. Add the rice and chickpeas and stir to combine. You can add some flour to thicken it up.
4. In another pan, melt the butter and add dried mint. When melted, pour it on the soup.
Ingredients
1 lb ground chicken (use ground chicken thigh with fat when possible)
1 cup finely minced onion
½ cup finely chopped green onions, use both white and green parts about 4 green onions
2 tbsp finely minced ginger
1 tsp cumin and coriander powder
1 tbsp salt
¼ cup melted butter
35 dumpling wrappers
Instructions
1. In a bowl, mix the ground chicken with finely chopped onions, green onions, ginger, butter, spices, and salt. Leave aside for 5 minutes.
2. Meanwhile, place out the dumpling wrappers.
3. Take 1 tbsp of mo:mo filling and place it on a dumpling wrapper and fold it to your desired shape (fold in half and pinch the edges together).
4. Close the wrap with filling by applying a thin layer of water on the edges.
5. Fill a steamer with water and grease the steamer basket with oil.
6. Bring the water to a boil. Steam dumplings for 10 minutes.
Spiced Oat and Veggie Flatbread
2 SERVINGS 15-18 MINUTES | RECIPE BY:
Ingredients
1 cup quick oats
1 cup milk
1 tsp salt
1 green onion (chopped)
½ chopped red pepper
Parsley (chopped, optional)
2 eggs
Salt and pepper to taste
A pinch of crushed red pepper
Olive oil or butter (for cooking)
Black sesame seeds (optional)
Note: you can replace or can add more vegetables of your choice
Instructions
1. Combine quick oats and milk in a bowl. Let it soak for 5 minutes.
2. Mix vegetables and eggs.
3. In a separate bowl, add the green onions, parsley, and 2 eggs. Season with salt, black pepper, and a pinch of crushed red pepper. Mix everything well.
4. After the oats have soaked, add the oats mixture to the egg and vegetable mixture. Stir until well combined.
5. Heat olive oil or butter in a pan over medium heat. Pour the mixture into the pan and flatten it with a spatula. Optionally, sprinkle some black sesame seeds on top.
6. Cook for 3-5 minutes on medium heat until the bottom is golden brown. Carefully flip it over using a plate or spatula and cook for another 3 minutes until golden on both sides.
7. Once cooked through and golden on both sides, it’s ready to serve. Enjoy it hot!
ZEBA FROM EDMONTON
Around the World
Zesty Lemon Chicken
2-3 SERVINGS 25-30 MINUTES | RECIPE BY: ASMA FROM EDMONTON
Ingredients
2 chicken breasts, boneless and skinless
2 tbsp olive oil
Juice of 1 lemon
Zest of 1 lemon
2 garlic cloves, minced
1 tsp oregano
1 tsp paprika
Salt and pepper to taste
Fresh parsley for garnish
Instructions
1. In a small bowl, mix lemon juice, lemon zest, garlic, oregano, paprika, salt, and pepper.
2. Heat olive oil in a pan over medium heat.
3. Add chicken breasts and cook for 5-6 minutes on each side until golden brown.
4. Pour the lemon mixture over the chicken, reduce heat to low, and let it simmer for another 5 minutes, spooning the sauce over the chicken to coat it evenly.
5. Garnish with fresh parsley and serve hot with rice or salad.
It reminds me of summer evenings spent in my grandmother’s kitchen, where she would always use fresh ingredients to create meals that brought our family together. Lemon was her favorite, and I remember how she’d add its zest to brighten up any dish. Every time I make this chicken, it feels like I’m reconnecting with those moments—her love, her warmth, and the joy of sharing a meal with those who matter most. It’s not just food; it’s a way of keeping those precious memories alive.
Ceviche Mexicano
Ingredients
500 g fresh fish (of your choice)
250 g fresh shrimp
Lemon juice (enough to cover the fish and shrimp)
1 medium onion, thinly sliced
1 cucumber, cut into thin strips
1 chili pepper (optional), thinly sliced
Salt to taste
Instructions
1. Slice the fish into thin strips and place them in a bowl. Cover completely with lemon juice.
2. Peel and clean the shrimp, then cut them in half and place them in a separate bowl. Cover with lemon juice.
3. Let the fish and shrimp marinate in the lemon juice while you prepare the other ingredients.
4. Thinly slice the onion and cut the cucumber into thin strips.
5. Slice the chili pepper if you choose to use it.
6. Once the fish and shrimp are “cooked” by the lemon juice (about 15-20 minutes), add the onion, cucumber, and chili pepper to the bowl.
7. Mix everything gently and season with salt to taste.
8. Serve cold and enjoy.
This recipe holds a special place in my heart because it’s something I grew up with in my region of Mexico. Whenever families visit the coast, ceviche is the go-to dish. It’s a symbol of community, where everyone comes together to enjoy fresh, locally caught seafood under the sun. This particular style is a reflection of the way it’s made in my hometown, where the balance of lime, seafood, and simple, fresh ingredients brings out the best flavors of the sea.
Chile Relleno
Ingredients
4 poblano chiles
3 ½ cups shredded Oaxaco cheese (can use mozzarella cheese)
½ small white onion
4 eggs
½ tsp salt
1 cup cooking oil
1 cup all-purpose flour
Crumbled Cotija cheese for garnish
For Tomato Sauce:
2 tbsp cooking oil
5 roma tomatoes cut in half
½ small onion cut in strips
1 large garlic clove cut in half
1 tsp salt
½ tbsp dried (Mexican) oregano crushed
1 tsp of Knorr Suisa (dried chicken bouillon) or to taste
Instructions
1. Lightly coat the poblano chiles with oil and wipe off the excess.
2. Turn on a gas burner or BBQ to high. Using tongs, place 1-2 chiles directly over the flame. Turn every 2-3 minutes until the skin blackens but doesn’t turn to ash.
3. Transfer the chiles to a plastic bag, seal it with some air inside, and steam for at least 10 minutes.
4. Once cooled, scrape off the charred skin using the back of a knife or spoon. Make a slit from the bottom to just below the stem and remove veins, leaving the stem intact.
5. Fill each chile with ¾ cup shredded cheese and 3-4 onion strips. Pin closed with toothpicks if needed.
6. Cook the sauce: Heat 2 tbsp oil in a large pan over medium heat. Add tomatoes, onion strips, and garlic, cooking for 10 minutes, turning frequently. When the tomatoes are soft and the skins peel, blend the cooked ingredients with 2 cups of water until smooth. Transfer back to the pan, season with salt and oregano, and simmer for 5 minutes.
7. Separate egg whites and yolks. Beat the egg whites with salt until stiff peaks form, then fold in the beaten yolks.
8. Lightly coat each chile in flour, shaking off excess. Then, dip them in the egg batter.
9. Fry the chiles: Heat 1 cup oil in a medium frying pan over medium heat. Hold the chile by the stem and place it in the hot oil. Baste with oil until golden brown. Place on paper towels to drain. Repeat with remaining chiles.
10. Spread the tomato sauce on 4 plates, top with onion slices, and place the chiles on top. Garnish with oregano and Cotija cheese.
Ghormeh Sabzi
Ingredients
¼ cup canola oil, divided
1 large yellow onion, finely chopped
1 tsp ground turmeric
1 ½ lb boneless chuck roast, cut into 1 ½ inch cubes
1 ½ cups finely chopped spinach
1 cup finely chopped green onions (green part only)
½ cup finely chopped Italian flat-leaf parsley
¼ cup finely chopped cilantro
¼ cup finely chopped chives
¼ cup finely chopped fenugreek leaves
1 ½ cups water, or more as needed
Salt and pepper to taste
1 lemon, juiced
4 dried Persian limes (limoo amani), or more to taste
1 (15 oz) can red kidney beans, drained and rinsed
Instructions
1. Heat 2 tbsp oil in a large pot over medium-high heat. Add onion and stir until deep golden brown, 10-15 minutes. Stir in turmeric for 1-2 minutes.
2. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8-10 minutes.
3. Heat the remaining 2 tbsp oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves. Cook and stir until deep dark green in color, 5-10 minutes.
4. Stir spinach mixture into onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Stir in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
5. Pierce dried limes with a fork; add to the stew.
6. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 more minutes.
7. Discard dried limes before serving.
4 SERVINGS 1.5 HOURS | RECIPE BY: DANIEL FROM EDMONTON
African Jollof Rice
13 SERVINGS 2 HOURS | RECIPE BY: JULIET FROM EDMONTON
Ingredients
6 cups of long-grain rice
3 fresh tomatoes
1 chili pepper
2 large onions
2 medium-sized bell peppers
2 large shallots
1 large carrot
3 garlic cloves
2 ginger knobs
1 celery stalk
2 cups of cooking oil
2 tsp of thyme
2 tsp of curry masala
156 ml of tomato paste
½ tsp of rosemary
2 tsp of curry masala
4 tsp of paprika
2 tsp of sea salt
1 tsp of nutmeg
2 tsp of white pepper
1 tsp of honey
3 bay leaves
3 ½ tbsp of butter
2 cups of stock
Instructions
1. On a baking sheet, place your cut up bell peppers, onions, carrot, chili pepper, garlic cloves, ginger knobs, and celery stalk, glazed with two tablespoons of oil. Bake these ingredients for about 40 minutes in a preheated oven at 350°F. Once they are done baking, blend them till they are smooth in a clean blender and set the puree aside.
2. Wash six cups of white, parboiled, long-grain rice which can conveniently make about 11-13 servings and set aside.
3. Then, heat up one cup of oil until it shimmers. Add one large, diced shallot with one tsp of thyme and one tsp of curry masala. Fry the mixture in the pot for about two minutes or until fragrant.
4. Add tomato paste. Remember to stir it occasionally and fry it until it becomes little clumps without letting it burn (about 10 minutes). After that, add 2 cups of the blended puree. Fry this mixture on medium heat for about 10 minutes, stirring occasionally until the puree starts to secrete some oil but do not cover the pot so it won’t cook instead of frying.
5. Add in your spices: rosemary, thyme, curry masala, paprika, salt, nutmeg, white pepper, honey and three rinsed bay leaves. The paprika should make the puree have a reddish-brown colour.
6. Add your pre-washed six cups of long-grain parboiled rice to the seasoned puree. Fry the rice a little in your pot. Then stir in stock (beef, chicken, turkey, or goat). The rice must be at the same level as the sauce, no extra sauce on the rice. You can also add your mixed spices and herbs, which is completely optional.
7. Cook it for 45 minutes, stirring every 15 minutes or transfer it to an oven-safe basin, and bake it at 380°F for 40 minutes. Whether in an oven or on a stove, make sure you cover it tightly and firmly with a lid that doesn’t have a vent hole. This is important because the rice needs to be steamed. When the rice is cooked, turn the heat to high for one minute to get the smoky flavour, then turn off the heat.
Relish your smoky, flavorful Nigerian jollof rice. This is a special recipe created by my mom. This is a no-MSG recipe, hence no additional seasoning is required, but still produces a rich taste. Leftovers can be stored in the fridge for up to one week, to save you on those hectic week-nights. Enjoy!
Thai Minced Pork Rice
Ingredients
300 g minced pork
2 cloves garlic, minced
1-2 Thai bird chilies, finely chopped (adjust to taste)
1 tbsp vegetable oil
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp sugar
¼ cup water or chicken broth
1 small onion, chopped
1 bell pepper, sliced Fresh basil leaves
Cooked jasmine rice (about 2 cups for 2 servings)
Optional: sliced cucumber, lime wedges, and additional basil for garnish
Instructions
1. Heat the vegetable oil in a pan over medium heat.
2. Add the minced garlic and Thai bird chilies, and sauté until fragrant.
3. Add the chopped onion and bell pepper, cooking until they begin to soften.
4. Increase the heat to medium-high and add the minced pork. Cook until it is browned and cooked through.
5. Stir in the fish sauce, soy sauce, sugar, and water or chicken broth. Let it simmer for a few minutes until the sauce thickens slightly.
6. Add the fresh basil leaves and stir to combine. Remove from heat.
7. Serve the minced pork mixture over cooked jasmine rice.
8. Garnish with additional basil, cucumber slices, and lime wedges if desired.
PATRICK FROM EDMONTON
Beef Empanadas
Ingredients
For the dough:
4 cups all-purpose flour
1 tsp salt
½ cup unsalted butter (or lard), cold and cut into cubes
¾ cup water
1 egg (for brushing)
For the filling:
500 g (1 lb) ground beef
1 large onion, finely chopped
1 green bell pepper, finely chopped
4 boiled egg, chopped
¼ cup green olives, chopped
1 tsp paprika
1 tsp cumin
1 tsp chili flakes (optional)
Salt and pepper to taste
Olive oil (for cooking)
Instructions
1. For the dough: In a large bowl, combine the flour and salt.
2. Add the cold butter (or lard) and mix it into the flour using your fingers or a pastry cutter, until the mixture looks like coarse crumbs.
3. Slowly add the water while mixing, until the dough starts to come together. Knead gently until smooth (but don’t overwork it). Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
4. For the filling: In a large skillet, heat some olive oil over medium heat. Add the chopped onion and green pepper, and saute for 5-7 minutes, until softened.
5. Stir in the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked (about 10 minutes).
6. Add paprika, cumin, chili flakes (if using), salt, and pepper. Mix well and let it cook for 2-3 more minutes to let the flavours blend.
7. Once the filling is cooked, remove it from heat and stir in the chopped boiled egg and green olives. Let the mixture cool before assembling the empanadas.
8. Assemble the empanadas: After chilling, roll out the dough on a floured surface until it’s about ⅛ inch thick. Use a round cutter (about 4-5 inches in diameter) to cut out circles.
9. Place about 1-2 tbsp of the beef filling in the centre of each dough circle. Fold the dough over the filling to form a half-moon shape and press the edges together to seal.
10. You can seal the edges by pressing them with a fork or by folding and pinching them to make a decorative edge (‘repulgue’).
11. Place the empanadas on a baking sheet lined with parchment paper. Beat the egg and brush the tops of the empanadas with it to give them a golden finish when baked.
12. Bake: Preheat your oven to 400°F (200°C). Bake the empanadas for 20-25 minutes, or until golden brown.
Empanadas are such a classic Argentine dish, and for me, they always bring back memories of my grandmother. When I was a child, she would make them from scratch, and the whole house would fill with the smell of sauteed onions, beef, and spices. She’d prepare the dough by hand and carefully fold each empanada with a ‘repulgue’ that only she could master. I remember sitting at the kitchen table, watching her work, eagerly waiting for them to come out of the oven. It’s more than just a recipe; it’s a connection to my childhood.
Green Thai Curry Chicken
4 SERVINGS 40-50 MINUTES | RECIPE BY:
Ingredients
1 ¾ cups coconut milk, divided
3 tbsp, (or to taste) green curry paste
1 cup unsalted chicken stock
1 lb boneless, skinless chicken thighs cut into 1-inch pieces
2 tbsp palm sugar, finely chopped, (Can substitute with brown or coconut sugar)
1½ -2 tbsp fish sauce
3-4 kaffir lime leaves, roughly torn
1 ½ cups canned bamboo shoots
1 cup Thai basil or dried Thai basil to taste
1 red bell pepper, julienned
Salt and pepper to taste
Jasmine rice for serving
Instructions
1. In a large pot, reduce ¾ cup coconut milk until thick and coconut oil starts to separate from the coconut milk (if the oil doesn’t separate after it has reduced and becomes thick, it’s ok, just proceed with the recipe).
2. Add curry paste and saute, stirring constantly over medium heat for about 2 minutes until aromatic. If the paste sticks to the bottom of the pan, you can deglaze it with a little bit of the remaining coconut milk.
3. Add the chicken and stir to mix with the paste.
4. Add kaffir lime leaves, chicken stock, remaining 1 cup of coconut milk, palm sugar and 1 tbsp fish sauce. Bring to a simmer and let simmer gently for 10-15 minutes or until the chicken is fork tender.
5. Next, add the bamboo shoots and bring to a boil. If you prefer your peppers to be more cooked, add them at this stage. Once boiling, remove from heat.
6. Stir in basil and peppers and serve with jasmine rice.
7. Side note: For a true authentic taste, use May Ploy curry paste but start off using only 1 tbsp as this brand is quite strong, then adjust to taste.
While vacationing in Thailand, I fell in love with the complex flavours, aromas and textures of the food there and started making Thai dishes at home. In my opinion, Thai food is some of the best in the world. Enjoy!
WILLIAM FROM FORT MCMURRAY
4 SERVINGS 1.5 HOURS | RECIPE BY: SERPIL FROM EDMONTON
Ingredients
Dough:
2 cups all-purpose flour (plus extra for dusting)
½ tsp salt
2 large eggs
½ tsp water (or as needed)
Filling:
2 onions, peeled
½ lb ground beef
Salt and pepper to taste
Red Pepper Oil:
3 tbsp vegetable oil
1 tbsp red pepper flakes
Yogurt Sauce:
1 (8 oz) container of plain yogurt
1 tbsp minced garlic
Instructions
1. Mix flour and salt in a bowl. Incorporate eggs and water, kneading to form a soft dough. Let it rest covered for 30 minutes.
2. In a separate bowl, shred onions, drain the juice, and combine with ground beef, salt, and pepper until well-mashed.
3. On a floured surface, roll half the dough into a thin rectangle. Cut into 2-inch squares, place filling in the center, and pinch edges at the top.
4. Red Pepper Oil: Warm the oil and pepper flakes until the oil is colored.
5. Yogurt Sauce: Combine yogurt and garlic.
6. Boil manti in salted water until done (20-25 minutes), then drain.
7. Plate the manti, top with yogurt sauce, and drizzle with pepper oil.
I grew up eating this meal. The woman would meet up and make a lot of it and freeze it before cooking. When you do it with family it tastes so much better and it’s so much fun.
Nutrient Dense
Mediterranean White Bean Soup
Ingredients
1 yellow onion (2 cups diced)
2 carrots (1 cup diced)
1-2 celery ribs (¾-1 cup diced)
3-4 cloves garlic, minced
2 tbsp olive oil
1 tbsp butter
2 tsp Italian seasoning blend (like Mrs. Dash)
¼-½ tsp salt
¼ tsp black pepper
4-5 cups vegetable broth or chicken broth
2 cans white beans (like cannellini) 14.5/15 oz each
1 Parmesan cheese rind (optional)
1 cup of freshly grated Parmesan cheese for topping
Fresh rosemary and/or parsley for topping 4-6 SERVINGS 35 MINUTES | RECIPE
BY: WHITNEY FROM CALGARY
Instructions
1. Heat oil and butter in a large pot or Dutch oven to medium-high heat. Sauté onions, celery, and carrots until tender.
2. Add garlic and spices (Italian seasoning, salt, and pepper) and sauté for about a minute.
3. Add broth (or stock) along with drained and rinsed beans and optional Parmesan rind. For a more stew-like soup, use 4 cups broth, or a little extra for a brothier soup.
4. Bring the soup to a boil, then reduce to a low but active simmer. Cook for about 15 minutes, or until the vegetables are tender and the beans are warmed through.
5. Remove and discard Parmesan rind, if using.
6. Taste and add any additional herbs/spices your heart desires.
7. Once the soup is hot and ready, top with grated Parmesan cheese and choice of toppings and dive on in!
Pumpkin Pie Overnight Oats
Ingredients
¼ cup plain nonfat Greek yogurt (or use vanilla!)
½ cup unsweetened vanilla almond milk (or any milk)
¼ cup pumpkin puree
1-2 tbsp pure maple syrup
½ tsp vanilla extract
½ cup rolled oats (gluten-free if desired)
½ tsp chia seeds
½ teaspoon pumpkin pie spice
Instructions
1. In a medium bowl, mix together Greek yogurt, almond milk, pumpkin puree, vanilla and 1 tbsp maple syrup until well combined.
2. Stir in oats, chia seeds and pumpkin pie spice. Taste and add more maple syrup if you want it sweeter. Pour into a glass jar or container and place in the fridge for 4 hours or overnight.
3. If you don’t have pumpkin pie spice: feel free to sub in ½ tsp cinnamon, ⅛ tsp nutmeg and ⅛ tsp ginger and a TINY pinch of ground cloves or allspice.
Easy Stir-Fry
Ingredients
¾ lb 3400 g boneless chicken cut into thin strips
¼ tsp garlic powder
½ cup chicken or vegetable broth
1 tbsp cornstarch
2 tsp soy sauce
1 ½ tsp granulated sugar
1 tsp salt
2 tbsp cooking oil
2 ¼ cups snow peas, trimmed
1 ½ cups sliced fresh white mushrooms
¾ cup small broccoli florets
¾ cup thinly sliced carrot
⅓ cup thinly sliced celery
⅓ cup thinly sliced green onion
Instructions
1. Stir broth into cornstarch in small bowl. Stir in soy sauce, sugar, garlic powder, and salt and set aside.
2. Heat cooking oil in a large frying pan or wok on medium-high until very hot. Add snow peas and mushrooms. Stir-fry for 2 minutes.
3. Add remaining vegetables and chicken if desired. Stir-fry for 3-5 minutes until vegetables are tender and crisp. Stir in the cornstarch mixture. Heat and stir for about 2 minutes until boiling and thickened.
4. Serve with rice, noodles, or rice noodles
Borscht
Ingredients
5 medium beets
2 onions, slivered
2 shallots, slivered
3 carrots, diced
3 stalks of celery, diced
6 small potatoes, peeled and diced
1 head of garlic, minced
4 medium tomatoes, diced
½ head of red cabbage
4 stalks parsley
7-8 stalks of dill
⅓-¾ bottle of red wine
3 tbsp white vinegar
3 tbsp pickle brine
1 tbsp dry basil
1 tbsp dry oregano
1 tbsp dry cilantro
Salt and pepper to taste
¾ can tomato sauce
3 cups dried mushrooms chopped
¾ tbsp Marmite
Instructions
1. Start by boiling 4 cups of water. Add dried mushrooms and Marmite (or other broth concentrate). Let steep for 1 hour. After steeping, strain and squeeze the dried mushrooms and discard the rehydrated mushrooms.
2. In a separate large pot, caramelize the onions and shallots on low-med, should take 15 min. Add a little sugar at the end. Deglaze the pot with enough water to cover the beets. Add the beets, and boil till most of the colour comes out (15-20 min).
3. Add mushroom broth. Add veggies, and boil for 15-20 min.
4. Add wine, herbs, vinegar, and brine (all to taste) and tomato paste. Boil for a little longer, refrigerate and serve the following day for best results.
5. Add water as required to cover veggies as you go.
This is one of the dishes I bring to family gatherings. After all food has been eaten and taken in takeout containers, it is distributed to the local unhoused people. It is really full of nutrients and is incredibly filling. Traditionally it is served with sour cream, however, we opt out due to food intolerances. In my humble opinion, the best soup there is.
Braised Pork Belly
6-8 SERVINGS 2 HOURS | RECIPE BY: HUI FROM SASKATOON
Ingredients
1 piece of pork belly cut into 1-inch chunks
2 stalks green onions (scallions)
2 slices of fresh ginger
2 cloves of crushed garlic
2 tbsp light soy sauce
4 tbsp dark soy sauce
2 tbsp cooking wine (or sherry)
1 tbsp rock or white sugar
2 star anise
1 tsp cinnamon
2 bay leaves
10 Sichuan peppercorns
Salt
Water or broth
Braised egg
1 green bell pepper
Instructions
1. Cut the pork into large pieces and set aside. Cut the green onions into sections, slice the ginger, and peel the garlic. Prepare the braised (hard-boiled) eggs and cut the green bell pepper into chunks.
2. In a pan, add a small amount of oil and add rock sugar or white sugar. Heat slowly over low heat, stirring until the sugar melts and turns a brown caramel color.
3. Add the pork pieces to the pan and sauté over medium heat until the surface is slightly golden. Then add cooking wine, green onion sections, ginger slices, and garlic, stirring well.
4. Pour in light soy sauce and dark soy sauce, add star anise, cinnamon, bay leaves, and Sichuan peppercorns. Stir a few times, then add water or broth, enough to submerge the pork pieces.
5. Bring to a boil over high heat, then reduce to low heat. Cover and simmer for about 1-2 hours until the meat is tender.
6. When the meat is tender, add the braised eggs and green bell pepper, and simmer for an additional 10 minutes to allow the eggs to absorb flavor and the peppers to cook slightly.
7. Add salt to taste and reduce the sauce slightly so that the meat and braised eggs are coated in a rich sauce.
Thai Chicken Coconut Curry with Coconut Rice
Ingredients
Curry:
2-3 tbsp coconut oil
1 medium sweet Vidalia or yellow onion, diced small
1 lb boneless/skinless chicken breast, diced into bite-sized pieces
3 cloves of garlic, minced
2-3 tbsp ground ginger or 1 tbsp fresh ginger, finely chopped
2 tsp ground coriander
1 can coconut milk, 13 oz
1 ½ cups shredded carrots
1 ½ cups frozen cauliflower rice
1-3 tbsp Thai red curry paste, or to taste (the more the spicier)
Salt and pepper to taste
3 cups fresh spinach
1 tbsp lime juice
Coconut Rice:
1 14 oz can of coconut milk
1 cup basmati rice
½ cup water
Optional:
1-2 tbsp brown sugar, or to taste
¼ cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
Naan (optional for serving)
Instructions
1. Coconut Rice: Rinse the rice under running water in a fine mesh strainer.
2. Add rice to a medium saucepan over medium heat and toast for 3 minutes.
3. Add the coconut milk and water to the saucepan. Bring to a boil, then reduce heat to simmer.
4. Cover and cook for 15 minutes.
5. Remove from heat, leaving the cover on, and let sit for 5 minutes to fluff up the rice.
6. Curry: To a large skillet, add the oil, and onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
7. Add the chicken and cook for about 5 minutes, or until the chicken is done; flip and stir often to ensure even cooking.
8. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
9. Add the coconut milk, carrots, cauliflower, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
10. Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1-2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
11. Optional: If you have extra veggies you want to incorporate such as cauliflower, bell peppers, tomatoes, or edamame, add them when you add the coconut milk and carrots.
Mushroom Pulav
4 SERVINGS 35 MINUTES | RECIPE BY: PRIYANKA FROM CALGARY
Ingredients
1 cup mushrooms, sliced
1 cup basmati rice
4 tsp cooking oil
2 tbsp ghee or butter
1 bay leaf
1 cinnamon stick
2 cardamom seeds
4 cloves
2 tbsp ginger garlic paste
2 medium onions
2 green chilis
1 cup coconut milk
Salt to taste
Instructions
1. Soak the rice in water and get the veggies sliced. After 20 minutes, drain all the water from the rice and keep it aside.
2. In a pressure cooker, heat 3 tbsp of oil with 2 tbsp of ghee (butter) and add the bay leaf, cloves, cinnamon, and cardamom. Quickly mix and then add sliced onions, ginger, garlic paste, and green chilies. Stir and saute it for 3 minutes.
3. Now add the sliced mushroom (can also add other vegetables like carrots, and potatoes). Add the coconut milk and ½ cup of saved water.
4. In the boiling water, add the soaked rice and salt. Cook for 3 minutes or until rice is cooked.
5. To serve, top with cashews.
Green Peas Curry
Ingredients
1 can green peas
3 white onions, finely chopped
2 roma tomatoes, coarsely cut
1-2 green chilis
1 tbsp ginger garlic paste
1 tbsp cooking oil
Handful of coriander leaves
6-8 curry leaves
A small handful mint leaves
1 tsp Jeera (cumin) seeds
1 tbsp Jeera (cumin) powder
2 tbsp fennel powder
2 tbsp red chili powder
1 ½ tbsp coriander (cilantro) powder
½ tbsp garam masala
Pepper to taste
1 lemon
Instructions
1. Rinse and drain the peas. Cut the green chilis, coriander leaves, and curry leaves.
2. In a pressure cooker, heat oil, jeera (cumin) seeds, green chilis, onions and some salt.
3. Saute the onions till they are cooked.
4. Saute the tomatoes and put 1 tbsp of ginger garlic paste.
5. Add red chili powder, coriander powder, garam masala, jeera (cumin) powder, and fennel powder. Put some coriander leaves, curry leaves, mint leaves, and add some water.
6. Close the lid and cook for about 3 minutes.
7. Open the cooker and boil out the water.
8. Finally add some ghee (butter) and pepper. Serve it with chapati or roti.
Loaded Cauliflower Chicken Casserole
Ingredients
1 head cauliflower, cut into bite-sized pieces
1 tbsp olive oil
Salt and pepper to taste
¼ cup unsalted butter, plus more for greasing the baking dish
¼ cup all-purpose flour
2 cups chicken stock
1 ½ cups shredded cheddar cheese, divided
1 cup sour cream
2 cups chopped cooked chicken
3 green onions, chopped
3 slices cooked bacon, crumbled
Instructions
1. Preheat the oven to 450°F (230°C). Line a sheet pan with parchment paper, and grease an 8x8-inch baking dish.
2. Place cauliflower pieces on the prepared pan, toss with olive oil, and season with salt and pepper.
3. Roast in the preheated oven until tender, but still firm, about 20 minutes. Remove from the oven and reduce oven temperature to 350°F (175°C).
4. Meanwhile, make the sauce. In a large saucepan, melt butter over medium heat. Sprinkle in flour and stir constantly until the mixture is bubbly and thick, about 3 minutes. Slowly stir in chicken stock, and continue to stir until bubbly, 3-5 minutes. Remove from heat and stir in 1 cup shredded cheddar until melted. Add sour cream and stir until well blended.
5. Add chicken pieces to sauce, and stir in roasted cauliflower. Pour chicken mixture into the prepared baking dish.
6. Bake at 350°F (175°C) until the casserole is bubbly and heated through, about 20 minutes.
7. Sprinkle on remaining shredded Cheddar cheese, chopped green onions, and crumbled bacon. Serve warm.