Carrot and Beet Salad with Ginger Vinaigrette

1/4 cup minced shallot

2 tablespoons minced peeled fresh ginger

1 garlic clove, minced

1/4 cup rice vinegar (available at Asian markets and some supermarkets)

1 tablespoon soy sauce

1/2 teaspoon Asian (toasted) sesame oil

Tabasco to taste

1/2 cup olive oil

4 cups finely shredded carrots

4 cups finely shredded peeled raw beets (about 3/4 pound)

spinach leaves, washed thoroughly, for garnish if desired

In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.

In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves.

Reference

BUTTERNUT SQUASH AND COCONUT SOUP WITH SHRIMP

best soup ever!

Serves 4 to 6

Savor this Thai-inspired soup, with a base of creamy coconut milk, rich butternut squash, a hint of spicy peppers and succulent shrimp. For a shortcut, look for peeled and cubed butternut squash in the produce department. Serve over rice or noodles if you like.

Ingredients

2 teaspoons canola oil
1 small yellow onion, chopped
1 clove garlic, finely chopped
2 teaspoons finely chopped fresh ginger
1 teaspoon red curry paste, more to taste
2 teaspoons light brown sugar
1/2 teaspoon sea salt
1 medium butternut squash, peeled and cut into 1-inch pieces, about 4 cups
2 cups low-sodium gluten-free chicken broth
1 (14-ounce) can coconut milk
1 pound medium shrimp, peeled and deveined
1/4 cup chopped fresh cilantro
1/4 cup shredded coconut, toasted (optional)
Lime wedges

Method

Heat oil in a large soup pot over medium-high heat. Add onion, garlic and ginger. Cook, stirring frequently, until fragrant and onion is translucent, about 5 minutes. Stir in curry paste, sugar and salt and cook 1 minute longer. Stir in squash, broth and coconut milk and bring to a boil. Reduce heat and simmer until squash is tender, 20 to 25 minutes.

Stir in shrimp and simmer just until cooked through, about 2 minutes. Stir in cilantro, sprinkle with coconut and serve with lime wedges on the side.

Nutrition

Per serving (About 17oz/476g-wt.): 250 calories (60 from fat), 7g total fat, 3.5g saturated fat, 23g protein, 26g total carbohydrate (6g dietary fiber, 7g sugar), 175mg cholesterol, 480mg sodium

Reference

Chocolate Peanut Butter Balls (aka 'Buckeye cookies')

from http://allrecipes.com//Recipe/buckeye-cookies-iii/Detail.aspx

Ingredients

• 1 1/2 cups creamy peanut butter
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 2 1/2 cups semisweet chocolate chips
• 2 tablespoons shortening
• 4 cups confectioners' sugar

Directions

1. You'll need wax paper, a double boiler, a cookie pan, and a medium bowl. In the medium size bowl, mix peanut butter, butter, vanilla, and confectioners' sugar (mixture will be stiff).
2. Shape into balls and place on a pan covered with wax paper. Place into the refrigerator.
3. In double boiler, melt chocolate and shortening. Pour into bowl and dip balls with chocolate. Refrigerate for thirty minutes until chocolate is firm.

Makes 3-4 dozen balls.

Citrus quinoa salad

By Anne Lindsay

Pronounced “keen-wah,” the small grain-like seeds of this South American plant supply the
same nutrients as grains like wheat, barley and rice. One-half cup (125 mL) cooked quinoa is
high in magnesium and is also a source of iron and zinc. Look for it in select grocery stores
and health food stores. Its crunchy texture makes an interesting and pleasing base for a salad.
If you like, use sections of fresh orange instead of canned mandarin orange.

Makes 8 servings, 1⁄2 cup (125 mL) each

Ingredients:

Salad:
1 cup quinoa 250 mL
1 cup diced (unpeeled) cucumber 250 mL
1⁄2 cup diced figs or dried apricots or raisins 125 mL
1⁄2 cup drained canned mandarin orange sections, halved 125 mL
1⁄4 cup sunflower seeds or toasted almonds 50 mL
2 green onions, diced 2
2 tbsp chopped fresh coriander (cilantro) or parsley 25 mL

Dressing:
1 tsp grated lemon or lime rind 5 mL
3 tbsp fresh lemon or lime juice 50 mL
1 tbsp sesame oil 15 mL
1 tsp granulated sugar 5 mL
1⁄4 tsp each ground cumin and coriander 1 mL

Method:

Rinse quinoa under cold running water; drain. In saucepan, bring 2 cups (500 mL) water to
boil; stir in quinoa. Reduce heat, cover and simmer for 15 minutes or until water is absorbed
and quinoa is translucent; drain and let cool. In salad bowl, combine quinoa, cucumber, figs,
orange sections, sunflower seeds, onions and coriander.

Dressing: In small bowl, mix lemon rind and juice, oil, sugar, cumin and coriander; pour over
salad and toss to mix.

MAKE AHEAD: Cover and refrigerate for up to 3 days.

NOTE: Use these high-fat ingredients sparingly in your salads: nuts, avocados, bacon bits,
high- fat cheese, olives, croutons prepared with added fat and, of course, high-fat salad
dressings.

PER SERV ING: 161 calories, 4 g protein, 5 g total fat, 1 g saturated fat, 0 mg cholesterol, 26
g carbohydrate, 3 g fibre, 8 mg sodium, 311 mg potassium

From: Lighthearted at Home by Anne Lindsay
Published by John Wiley & Sons, 2010
Excerpted with permission
Broadcast on CBC Radio’s North by Northwest Cooking Club
www.cbc.ca/nxnw