Recipes
Celebrating our Diversities
Fish Kabiraji
submitted by Manisha Saha Roy- A classic Kolkata dish 4 servings
Ingredients-
Prep Time : 10min
8 pieces of Basa or Cod 4 green chilies 100 grams Onion 8 eggs 10 garlic gloves 250 gm breadcrumbs 25 gm Ginger 8 tbsp of oil 1 lemon
Cook Time: 30 Min
½ cup chopped Coriander ¼ cup chopped Mint 100 gm of Flour
Preparation Rinse Fish and pat dry Soak in salt, lemon juice and 4 cups of water for 10 min
Dip each piece in egg mixture and sprinkle with breadcrumbs
Then remove from salt bath and marinade Fry until brown on both sides for 1 hour with onion, garlic, ginger, green chilies, chopped mint and coriander – add salt to taste Mix flour and salt and coat fish Heat oil in pan Beat eggs and add a pinch of salt
You can substitute the fish with chicken
Famous Kolkata Egg Roll Submitted by Manisha Saha Roy
5 Rolls
Ingredients
Prep time: 45min
For the Dough 2 cups all purpose flour 1 tsp sugar ½ tsp salt 1 tbsp oil 100- 110 ml warm water Other ingredients 5 eggs ( 1 egg per roll) 1 large red onion thinly sliced
Cooking time: 30 min
1 cucumber – julienne I carrot – julienne 4 green chilies thinly sliced 1 lemon/lime 5 tbsp ketchup 1 ½ tsp chaat masala ( 2 pinches per roll) 5 pinches of salt ( 1 pinch per roll)
Preparation For the wrap (paratha)
Beat an egg with a pinch of salt and set aside
Add flour, salt , sugar to a bowl and mix well- then add 1 tbsp oil to bowl- mix well with hand- add required amt of warm water in small portions and mix to make a soft dough
Heat 1 tbsp of oil in flat fry pan – add dough and fry on both sides until golden brown , rotate and flipping often to ensure a uniform crust
Apply ½ tsp of oil over dough and cover it with a wet kitchen towel and let it rest for ½ hr. Thinly slice the onion and add ½ of lemon juice mix gently and set aside Cut the cucumber and set aside Cut the green chilies and set aside
Take egg mixture and spread evenly over the Paratha ( spread with back of spoon) Flip and cook for another minute until the egg is fried Transfer to cutting board with egg side up – Sprinkle with chaat masal and rock salt- Add a row of the pickled onions, top with cucumber and a squeeze of lime- add Ketchup
After 30 min knead dough and divide into 5 equal portions –roll pieces into round balls
Form a tight roll and wrap bottom portion with parchment paper and tuck extra paper at the bottom
Roll dough out thinly – cover the others with wet cloth until you need them
Serve warm
Greek Baklava Submitted by Gus Karathanasis – A traditional Greek treat
18 individual servings
Ingredients Prep time: 30 min 1 pkg ( 16 ounce) package of phyllo dough 1 pound of nuts 1 cup of butter 1 tsp of cinnamon 1 cup of water 1 cup white sugar 1 tsp vanilla extract
Cook time: 40 min ½ cup of honey
Preparation Preheat oven to 350 Butter the bottom and sides of a 9x 13 inch pan Chop nuts and toss with cinnamon and set aside
While it is baking- make the sauce by combining the water and sugar and boiling until sugar has disappeared- add vanilla and honey – simmer for 20 min
Remove Baklava from oven when cooked and Unroll phyllo – cut whole package in ½ so it will fit spoon honey mixture over it immediately into pan- cover phyllo with dampen cloth so it does not dry out Let it cool and serve – enjoy Place 2 sheets in pan and butter thoroughlysprinkle with nut mixture – repeat 8 times The top layer should be 6-8 sheets deep and sprinkle with remaining nut mixture With a sharp knife cut into a diamond shape all the way to the bottom of the pan Bake for 50 min until golden and crisp
** freezes well – just leave uncovered or it becomes soggy
Avgolemono Chicken Soup with Rice 4 Servings
Submitted by Gus Karathanasis- A staple in Greek kitchens in the winter months! Ingredients Prep time – 30 min Cook time- 30 min 4 cups chicken stock Salt and Pepper- to taste 2 cups cooked white rice 2 large egg yolks ¼ cup plus 2 tbsp of fresh lemon juice 2 cooked chicken breasts ½ cup chopped dill
Preparation Bring stock to a simmer – season with salt and pepper Transfer 1 cup of stock to a blender and add ½ cup of rice, egg yolks and the lemon juice- puree until smooth Take cooked chicken and shred it with two forks Stir the puree into the pot of simmering stock along with the shredded chicken and the remaining cooked rice- simmer until thickened ( approx. 10 min) Stir in the dill and serve
Απολαμβάνω- Greek for ENJOY
!
5 Cup Fruit Salad Submitted by Courtney Whitehead – this is a Dutch treat that was enjoyed on a picnic Ingredients Prep time 10min 1 cup mini marshmallows 1 cup shredded coconut 1 cup drained mandarin oranges 1 cup drained pineapple chunks 1 cup sour cream
Preparation Mix all ingredients together in a bowl Cover and refrigerate until flavors blend Min 5- 6 hrs.
Serve chilled
6-8 servings
Fridge time: 5-6 hrs
Tinolang Manok Submitted by Lolita Lingatong – this is a hearty Filipino Soup
4- 5 servings
Ingredients Prep time: 6 min
Cook time : 1 hour
1 tbsp Canola oil 1 bunch of spinach leaves stems trimmed 1 small onion peeled and thinly sliced Salt and pepper to taste 3 garlic gloves peeled and minced 2 thumb size pieces of ginger julienned 1 chicken( 3-4 lbs.) cut into pieces 2 tbsp fish sauce 5 cups of water 1 small green papaya cut into 2 inch wedges
Preparation for 3-5 more minutes In a pot over medium- heat oil then add onion, ginger and garlic- cook until softened Add spinach and season with salt and Add chicken and cook, stirring occasionally pepper to taste for about 5- 7 min or until juices run clear Once spinach is wilted – serve hot Add fish sauce and cook for additional 2 min Add water and bring to boil- skim off any ‘froth’ that floats to top Lower heat and simmer for 30 min or until chicken is cooked through Add papaya and continue cooking
You can use boneless chicken as well but the bone in adds flavor * You can also substitute the papaya with potatoes
Chicken Adobo
Submitted by Lolita Lingatong –brought to the Philippines by the Spanish in the 16th century – Adobo is the Spanish word for marinade Ingredients Prep time: 5 min
Cooking time: 35-40 min
For Marinade 1.5 lbs. chicken thighs ( do not use breast ) 3 garlic glove minced 1/3 cup soya sauce 1/3 cup plus 2 tbsp white vinegar 4 Fresh or 3 dried bay leaves
For Cooking 2 tbsp oil ( veg or canola) 3 garlic minced 1 small onion diced 1 1 /2 cups water 2 tbsp brown sugar 1 tbsp black pepper
4 servings
*** 2 green onions sliced for garnish
Preparation Combine chicken and marinade ingredients in a bowl and marinade ½ hr. – or max overnight Heat 1 tbsp oil over high heat- remove chicken from marinade and set aside for later Sear chicken both sides until brown Remove chicken and set aside
simmer and then turn down heat to med low and continue cooking for 5 min Add chicken ( skin side up ) and cont. simmering for 20- 25 min Sauce should reduce to a jam like consistency
Heat remaining oil and add garlic- cook for 1 – 2 min and then add reserved marinade, Serve chicken over rice and coat with glaze water, sugar and black pepper- bring to a
Brown Sugar Fudge Submitted by Ashley Cudmore her Grandmother’s recipe that she makes over the holidays Ingredients 1 kg brown sugar 1 lb. of butter 2 tsp of vanilla extract 1 can of evaporated milk 1 kg of icing sugar
Preparation Melt butter , brown sugar evaporated milk and vanilla extract together over medium heat- stirring constantly to avoid burning Bring to a boil and keep stirring for exactly 12 min Remove from heat and beat in icing sugar for 4 min Pour into a greased cookie sheet and let cool- cut into pieces and enjoy!!
Makes approx. 18 bite size morsels
Slow Cooker Buffalo Chicken Pasta Submitted by Ashley Cudmore – one of the only recipes her fiancé cooks! Ingredients prep time : 10 min
6 servings
Cook time :4 – 8 hrs.
1½ pounds of boneless skinless chicken 3 cups chicken broth ½ cup Frank’s Buffalo sauce ( divided) ½ tsp garlic powder ¼ tsp salt 1/8 tsp pepper 8 ounces cream cheese 1 cup sharp cheddar shredded 16 oz fusilli or penne noodle
Preparation Place chicken in crock pot along with the broth , ¼ cup of the buffalo sauce and seasonings Top with cream cheese and cheddar cheese Cover and cook on high for 4 hrs. or low for 8 hrs. Remove chicken when fully cooked and shred with a fork and put back in to crock pot along with remaining Franks and stir to combine Add noodles and cook on high until noodles
are fully cooked ( 30 min – 1 hr.) If noodles are not done you can add ¼ cup of water or broth at a time Serve hot
Lobster and Tarragon Tarter Roll Submitted by Angi Rowe – her mother is from Nova Scotia and this was a staple on the weekends growing up
4 servings
Ingredients ½ cup mayo 1/3 cup finely chopped celery 1 med shallot diced ( approx. ¼ cup) 3 tbsp chopped gherkins 1 tsp fresh tarragon chopped 1 tbsp chopped capers 1 small garlic clove minced 2 tsp lemon juice 2 dashes of tabasco sauce
2 cups of coarsely chopped lobster meat Salt and pepper 1 good roll
Preparation Combine all ingredients together and build the roll – should be served chilled
Frozen lobster can be used… but Fresh is always best!
Hodge Podge Submitted by Angi Rowe – A vegetarian delight in Nova Scotia
4 – 6 servings
Ingredients 4 cups fresh vegetables (whole green and sea salt and freshly ground black pepper yellow waxed beans, small carrots, quartered new potatoes, fresh peas etc.) 2 tbsp unsalted butter 3 cups 10% cream 1 cup water from blanching pot 2 tbsp cornstarch 1/4 cup chopped fresh seasonal herbs (chives and dill)
Preparation 1 Blanch vegetables (see timing in notes tender. below). Boil small vegetables (beans, asparagus etc.) for 60 seconds, carrots 90 5. Season with salt and pepper to taste. Add chives and dill and serve warm. seconds, potatoes 2 minutes. 2. Heat heavy bottomed pot over medium. Add unsalted butter. When melted add vegetables to warm through. 3. Add cornstarch to water and mix thoroughly. 4. Add cream and water. Bring mixture to a boil. Then turn heat down to low to let simmer 10 minutes or until vegetables are
Vegetables should be 3/4 done with blanching. As no vegetable is the same, think of it as al dente to be finished in simmering process. I've given approximate times but you may need to check. I always go light on the smaller veggies as I don't mind them firm, and more time on potatoes as they are ok to be overcooked but not undercooked.
Beer Battered Perch Submitted by Courtney Whitehead- Her grandfather immigrated to Canada in 1930’s and became a fisherman here- this was one of his favorite ways to enjoy perch
Ingredients Prep time: 5 min 1 cup flour 1 ⁄2 cup cornstarch 2 teaspoons baking powder 1 (12 ounce) can beer 1 tablespoon salt 1 tablespoon pepper 2 tablespoons garlic powder 1 cup extra flour (for dredging)
Directions Mix all dry ingredients, except the extra flour, whisk together. Add beer and only mix lightly. Dip fish in the batter mix and once removed dredge in the additional flour Heat vegetable oil in a cast iron pan, once hot and bubbly add the battered fish for approximately 10 mins Serve with your favorite tartar sauce
Cook time : 5 min
2 servings
Jerk Marinade Submitted by Lotoya Thompson Ingredients 1 large onion 12 pieces of fresh thyme 8 scallions or green onions 8 garlic gloves 2 scotch bonnet peppers ( see tip below) 1 tbsp of fresh ginger ½ tsp of allspice 1 tsp of salt 1 tbsp of brown sugar
½ tsp of nutmeg 1 tsp of cinnamon ¼ cup freshly squeezed lemon juice ½ cup low sodium soya sauce ¼ cup of oil ( canola or vegetable)
Directions Add soya sauce, onion , thyme, garlic, scallions, peppers and ginger into a blender and blend ( pulse 2-3 times) Add ground cloves ,allspice, salt ,sugar , nutmeg, cinnamon black petter and lemon juice- mix well Add oil and blend until you have a slightly coarse puree Pour over chicken or pork and allow to marinade for min 4 hrs. – max 24 hrs. Cook meat as usual
Try only with ½ of the scotch bonnet if you do not like SPICE
Simple Fried Dumplings Submitted by Lotoya Thompson
5- 6 servings
Ingredients 1 cup flour ¼ cup cornmeal ½ tsp salt 1 tbsp of sugar Warm water as needed 1 cup of veg oil
Preparation Mix cornmeal and flour together Slowly add water until you get dough forming Let the raw dough sit for 30 minutes Heat 1 cup of oil Roll out dough and break into small pieces and form a patty Fry the dough until it is golden brown on the outside and fully cooked in the center- about 3 minutes per side
Served with cod fish at breakfast
Chicken Curry Submitted by Rob Chong - this is his wife’s recipe Ingredients 2 lbs. of boneless /skinless chicken breast or thighs cut into cubes 2 large onion chopped 4 garlic cloves minced 1 inch of fresh ginger peeled and minced 2 tbsp of oil 2 tbsp of yellow curry 1 tsp turmeric 14 oz can of coconut milk
1 tbsp maple syrup ¾ tsp salt Ground pepper to taste 4 tbsp of cold water 1 tbsp cornstarch
Preparation Cook white or brown rice as per package instructions
and cook uncovered for 15 min
In a small bowl whisk cold water with Preheat large skillet on medium and heat oil cornstarch and pour over sauce and stir – cook for a few minutes more until thickened Add onion , garlic and ginger – cook for 5 Serve over rice min Add curry powder and turmeric and saute another 30 seconds- stirring often Add coconut milk , maple syrup, salt and pepper and bring to boil Add chicken –stir and reduce heat to low
You can substitute the chicken with chickpeas or cauliflower for a vegan version
Loretta’s Chocolate Almond Cookies Submitted by Rob Chong
Makes 25 cookies
Ingredients ½ cup of unsalted butter ( room temp) 1 ¼ cup of flour ( all purpose) 2 cups almond flour ½ cup granulated sugar ½ tbsp baking powder 2 large eggs ¾ cups sliced almonds 5 ox bakers chocolate melted
Preparation In a large bowl using an electric mixer on low – beat butter, sugar, flour , baking powder and eggs until combined ( approx. 3min) Using a tablespoon to scoop dough and roll into 1 ½ inch balls Add almonds to a bowl Press and coat each ball into the almonds to coat and place on a parchment lined baking sheet Using thumb, press a shallow well into each cookie
bake in a preheated 350 oven for 15- 20 min until golden brown let cool – then using a tsp add melted chocolate into the center of each cookie and refrigerate for 30 min Serve at room temp
Contributors Manisha Saha Roy Gus Karathanasis Angi Rowe Ashley Cudmore Rob Chong Lolita Lingatong Courtney Whitehead Lotoya Thompson