My Favourite Super-Simple Salad

I often like to put lots of things in salads, but whenever I'm low on supplies or just decide to make this, I love it!

PRO TIP: If you make it with just arugula, this is awesome served on top of a hot pizza

Ingredients:

• lettuce (green or red leaf is fine - it's great with some arugula added in too)
• parmesan or asiago cheese, grated
• juice of 1/2 lemon
• olive oil
• salt
• pepper

Directions:

1. Wash and spin the lettuce
2. Sprinkle with parmesan
3. Mix equal parts olive oil and lemon juice in a small jar or mug with a little salt and pepper to make a dressing
4. Toss

I Ain't Got No Bubby... Challah Recipe

I don't have a Jewish grandmother because well I'm not Jewish. So instead I scoured the Internet for a challah recipe and have made my own tweaks to it over time. Here's how I make it!

Ingredients

• 2 c whole wheat flour
• 1.5 c all purpose flour, plus...
• additional flour: 2 - 3.5 c all purpose flour (usually about 2.5 cups is right)
• 1.5 tbs active dry yeast (traditional)
• 1 tbs salt
• 1/3 c sugar, divided
• 2 c warm water (wrist temperature)
• 1 egg, beaten (plus another for glaze)
• 1/4 c vegetable oil
• 1/4 c melted butter
• 1 c golden raisins (optional)
• sesame or poppy seeds for topping (optional)

Method

1. Rinse bowl of stand mixer with warm water to heat it up a bit
2. Combine 1 tbs of the sugar with the warm water in the mixer bowl then sprinkle the yeast on top
3. Let yeast dissolve for about 10 minutes, until foamy. 
4. Meanwhile, mix together the first 3.5 cups of flour, the rest of the sugar and the salt
5. Stir to dissolve the yeast mixture then add the flour mixture to it
6. Combine the oil, melted butter, and beaten egg - add to the mixer bowl.
7. Using the dough hook and a low speed setting, start mixing/kneading the dough as you slowly add in the additional flour (add only as much as needed - start with 2 cups and add more if it starts getting sticky before you hit the smooth and elastic stage). This should take about 2-3 minutes, maybe 4. Add the raisins in somewhere near the end (if using). [ALTERNATIVELY - knead by hand about 10 minutes as you add in the additional flour]
8. Once the dough is smooth and elastic, lift it from the bowl and pour in about 1 tbs of olive oil. Place the ball of dough on top of the oil then spin it in all directions to coat the dough with the oil (to keep it from sticking to the bowl as it rises).
9. Cover with plastic wrap or a clean damp tea towel and let rise in a warm place for about 2 hours (or longer in a cool place)... aim to gently release some gas every 20 minutes or so after the first hour but if you don't do this it's no biggie.
10. Gently press down on the dough to release excess gas. Divide the dough into 2 (or more) pieces and then divide each of these for braiding. This recipe makes 2 large challahs or more smaller ones.
11. Braid using your preferred method. I like a 4-strand braid with the dough snakes wider in the middle and not too long and skinny, but you can find various challah-braiding instructions online.
12. Let rise 1/2 hour, covered with a damp tea towel. Meanwhile, preheat oven to 375F.
13. Glaze with the extra beaten egg (mix it with a little water if you like but I don't usually bother). Sprinkle with poppy or sesame seeds if you like.
14. Bake 25-30 minutes. Don't forget to transfer off the baking sheet after 5-10 minutes so it doesn't get moist underneath the loaves.

Asian Chicken Lettuce Wraps

I have made a few different versions of these in the last while but these were some of my favourites!

I've consulted and made these from several recipes that are all similar, but this version uses the sauce from this one: https://joyfoodsunshine.com/asian-chicken-lettuce-wraps/

Ingredients

Sauce

• 3 tbs soy sauce
• 3 tbs hoisin sauce (or substitute with massaman curry paste)
• 1 tbs sesame oil
• 1 tbs rice vinegar
• 1 tbs peanut butter
• 1 tbs honey
• 2 tsp sweet chili sauce
• 1/2 tsp garlic powder
• 1/4 tsp powdered ginger

Chicken filling

• 1 lb chicken, ground or chopped small - I used thighs and pulsed them in the food processor
• 1-2 tbs peanut oil
• 1/2 - 1 onion, diced small
• 1 8oz can water chestnuts, drained and minced
• ~2 cups grated carrots (optional but very tasty)

Accessories

• 1/4 c roasted peanuts, crushed (I whizzed them in a mini food processor)
• chopped cilantro
• lettuce leaves
• cooked rice (optional)

Method

1. Whisk together the sauce ingredients until well-combined
2. Heat peanut oil in a large frying pan or wok. Once hot, add the chicken.
3. Cook until the chicken bits are starting to brown, stirring regularly - this will take some time.
4. Add onion and cook for 5 mins or until onion is becoming translucent. 
5. Add the water chestnuts and cook another 5 mins or so.
6. Add the sauce and simmer on low heat until the chicken mixture is evenly coated and everything is heated through.
7. Turn off the heat and mix in the grated carrots.
8. Assemble the lettuce wraps at the table and don't forget to top with peanuts and cilantro!

Basic Belgian Waffles

Based on https://www.geniuskitchen.com/recipe/the-best-belgian-waffles-63071

This is my go to waffle recipe these days...

Ingredients

• 1 c white/all purpose flour
• 1 c whole wheat flour
• 4 tsp (or 1 tbs and 1 tsp) baking powder
• 1/2 tsp salt
• 2 tbs sugar
• 1 tsp cinnamon (optional)
• 2 eggs, separated
• 1/2 c vegetable oil
• 2 c milk (or a mixture of milk and yogourt or yogourt whey)
• 1 tsp vanilla (optional)

Method

1. Sift dry ingredients together in a large bowl (if you're on the ball, do this part the night before!)
2. Beat the egg whites to stiff peaks (in their own bowl)
3. Mix the wet ingredients (egg yolks, oil, milk, vanilla) in a small bowl
4. Add wet ingredients to the flour mixture and mix well.
5. Fold in egg whites.
6. Cook in waffle iron to desired crispiness - note that this recipe cooks a little faster than some denser ones, so don't let them burn!

Variations

A new variant: hazelnut waffles!

Add 1 cup ground hazelnuts and multiply the wet ingredients by 1.5. Yum yum!

Bean and Rice Bowls - Pot in Pot, Instant Pot style

If you don't have an instant pot, you could easily adapt this to make it on a normal stove top, especially if you just use canned beans. But it's a pretty fun way to use the instant pot. Before I came across this recipe, I didn't know what pot-in-pot cooking was, but this is a prime example!

Based on https://www.cookwithmanali.com/instant-pot-beans-brown-rice/#wprm-recipe-container-36574

Ingredients

Beans

• 1 cup dry beans - either soak them in warm water for a couple of hours (or cold water overnight), or if you're not so organized then you can do a quick soak in the instant pot (there are recipes for this online)
•  1 tbs olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 14.5oz can of tomatoes (or skip the tomatoes and just a little extra water instead - about 1/2 cup should do)
• 1 tsp dried oregano
• 1/2 tsp cumin powder
• 1/2 tsp paprika (smoked if you have it)
• 1/2 tsp chipotle powder, divided (optional)
• 1/4 tsp cayenne pepper (optional)
• 1-1.5 cups water, depending on how dry you like them
• 1 tsp salt
• 2-3 tbs chopped cilantro
• lime/lemon juice

Rice

• 2 c brown rice in a heat-proof container that fits inside your instant pot such as a medium-large bowl or a small lidded casserole dish - make sure the container is big enough to fit the rice and water comfortably
• 2.5 c water

Toppings 

• sliced avocado
• grated cheddar cheese
• diced tomatoes
• chopped cilantro
• whatever else you like: sauteed mushrooms, grilled chicken, steak strips....?

Method

1. Press Sauté button on instant pot. When it says "hot", add oil then onion and garlic.
2. Cook, stirring often, for 3 minutes - until onions are softened
3. Stir in the can of tomatoes (if using) and the spices (oregano, cumin, paprika, 1/4 tsp of the chipotle powder, cayenne)
4. Cook for 3-4 minutes. 
5. Add the soaked beans, water, and salt and mix well.
6. This is where the pot-in-pot comes in: Place a trivet inside the instant pot (yup, just smush it right into the beany mixture so it sticks out the top), then place the container of rice on top of the trivet
7. Add the water to the rice container. Cover this inner container with tinfoil or a lid.
8. Put the lid on the instant pot
9. Press manual or pressure cook button. Cook on high pressure for 22 minutes, let pressure release naturally for 10 minutes, then do a quick release.
10. Open the pot carefully. Fluff the rice with a fork and carefully remove the rice container.
11. Remove the trivet then press the sauté button. Mash some of the beans (optional). Add cilantro and simmer 2-3 minutes. Add the remaining 1/4 tsp of chipotle powder (if using). 
12. Add a squeeze of fresh lime or lemon juice. Adjust seasonings to taste.
13. Serve bowls of rice and beans and let diners add toppings of their choice at the table.

This is the best way to cook rice because the clean up is so easy!