Tuna-Macaroni Slaw

Source: Whole Foods for the Whole Family
Date tried: October 2, 2012
Yield: 6 servings
Time needed: 1 hour

This can be assembled quickly once the macaroni is cooked, but it needs to be chilled well. On a hot day, it can be made in the cool of the morning and save working over a hot stove in the heat of the afternoon. Great for a summertime picnic or pot-luck as well.

Tuna-Macaroni Slaw

Tuna-Macaroni Slaw
4 oz. uncooked macaroni
2 7½ oz. tins tuna rinsed and drained
3 cups cabbage, finely chopped or grated
½ cup chopped celery
1 cup carrots, thinly sliced
1 green bell pepper, diced
1 medium onion, thinly sliced
½ cup Cheddar cheese, grated
1 cup Italian Salad Dressing
3 Tbsp. Blender Mayonnaise (optional)
4 green olives, sliced (optional)

Cook macaroni. Rinse in cold water and drain.
Combine with tuna, vegetables and cheese in a large bowl.
Pour Italian dressing over salad. Toss and chill for ½ hour or more.
Stir in mayonnaise and top with olives. (optional)

Vegetarian Groundnut Stew

Source: Simply in Season
Date tried: September 9, 2016
Yield: 6 servings
Time needed: 45 minutes

The contributor served this stew, adapted from West African recipes, at her wedding feast. Inspired choice. It is a beautiful dish with just the right balance of spice and sweetness.

Vegetarian Groundnut Stew

Vegetarian Groundnut Stew garnished with bananas

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Red Lentil Coconut Curry

Source: Simply in Season
Date tried: November 17, 2012
Yield: 8-10 servings
Time needed: 30-40 minutes

Optional prior preparation
Put a can of coconut milk in the freezer 20 minutes before beginning the recipe.  Use the solidified coconut butter which forms on top in sautéing.

A substantial curry dish using lentils and vegetables enhanced with South Asian taste of coconut and cinnamon.  This is a keeper and simpler to prepare than the ingredient list suggests.  Just after I tried this at home, I saw it billed as the lunch-time special at the West End Food Co-op.

Red Lentil Coconut Curry

Red Lentil Coconut Curry

Red Lentil Coconut Curry
1 large onion, minced
1 Tbsp. coconut butter or oil
1 Tbsp. garlic, minced
1 Tbsp. ginger root, peeled and minced
2 tsp. curry powder
½ tsp. each ground turmeric, ground cumin, pepper
¼ tsp each ground red pepper, ground cinnamon
2-3 bay leaves
1 can (13.5 oz/400 ml) coconut milk
¼ cup/60 ml tamari or soy sauce
1 cup/250 ml tomato sauce
2 cups/500 ml red lentils
5 cups/1.3 liters water
1 medium head cauliflower, broken into florets
1 large sweet potato, cubed
¼ head cabbage, cut into chunks
1-2 cups/250-500ml peas (optional)

Break/cube/cut cauliflower, sweet potato and cabbage into bite-sized morsels about 1½”/4cm. in diameter.
Mince garlic and ginger root.
Combine ground spices.
Mince onion.

In a large soup pot, sauté the minced onion in the coconut butter or oil until transparent but not browned.
Add the minced garlic and ginger root, the ground spices and bay leaves.
Cook, stirring constantly.  Do not let spices or onion brown.
Add coconut milk, tamari or soy sauce and tomato sauce.
Stir, reduce heat and let simmer for 20 minutes.

As the soup simmers, bring 5 cups water to boil in a smaller saucepan.
Add lentils, reduce heat, cover and simmer for 15 minutes.
Add lentils together with cooking liquid to the soup pot.

Add the previously prepared cauliflower, sweet potato and cabbage to the soup pot.
Cook until vegetables are tender (about 10 minutes)
Add peas, if using, just before serving.

For a special meal, serve Indian-style, with rice. Place bowls of condiments on the table to add as toppings (e.g. chutney, pickles, fresh diced pears, sunflower seeds, plain yogurt, etc.)