By Carolyn Hemming
The renewed spirit of 2022 has many of us eager for new beginnings and maybe even a bit of adventure. Trying new foods and ingredients has become somewhat mainstream as we are paying more attention to preventing illness, avoiding food intolerances and maintaining our health goals.
Tastes are changing and so are our shopping habits. We now like to buy groceries online. Online grocery sales are climbing to more than 20 percent of overall grocery retail in the US. We’ve come to the realization that it’s just more convenient to have someone else venture out, park the car, and push and load up that squeaky old shopping cart. Plus, it gives us back our valuable time so we can do more important things, including everything we have missed in the last few years.
Shopping for groceries online also makes it easy to order ingredients that we wouldn’t have bothered to look for, or may have had trouble finding ourselves. Searching the aisles for an ingredient like black quinoa or heirloom rice may have been a time-consuming task before now. You no longer need to hunt for ingredients like sorghum, chia seeds, teff or coconut flour; you simply just ask for it.
These recipes contain a few of those unique ingredients. But they’ll amp up your eating in a powerful, nutritional way without changing the flavors – and give you new, tasty favorites for all of your warm weather feasting.
Barbecue Beef Lettuce Wraps
Beef bulgogi is a traditional Korean favorite. Include the hot pepper flakes if you prefer a little heat. You can either grill the meat or cook it on your stovetop. Either way, it’s easy!
Ingredients:
1⁄2 cup sodium-reduced soy sauce or tamari
3 Tbsp brown sugar
2 Tbsp sesame oil
1 Tbsp rice vinegar
1 tsp minced garlic
1 tsp minced fresh ginger
1⁄2 tsp hot red pepper flakes (optional)
1 lb sirloin steak
1 cup water
1⁄2 cup quinoa
2 hearts romaine or 1 head butter lettuce, leaves separated
1⁄2 cup shredded carrots
1⁄4 cup thinly sliced green onions
1 Tbsp sesame seeds
1 can (8 oz/230 g) water chestnuts, drained and halved (optional)
Directions:
In a large bowl or resealable plastic bag, combine the soy sauce, brown sugar, sesame oil, vinegar, garlic, ginger and hot pepper flakes (if using). Add the steak. Place in the refrigerator to marinate for at least 1 hour and up to 24 hours.
Bring the water and quinoa to a boil in a medium saucepan. Reduce to a simmer, cover and cook for 15 minutes. Remove from the heat and set aside, covered.
Preheat the barbecue to medium-high. Brush the grill lightly with oil. Remove the steak from the bag and drain off the marinade (discard the marinade). Grill the steak for about 4 minutes per side for medium-rare, or cook to your preferred doneness. Transfer the steak to a cutting board and let rest for 8 minutes. Slice thinly across the grain with a sharp knife.
Fluff quinoa with a fork and spoon onto each romaine leaf. Top with a few beef strips, carrots, green onions, a sprinkle of sesame seeds and water chestnuts. Wrap and serve.
Pear, Walnut and Blue Cheese Salad with Thyme Dressing in Radicchio Cups
Even though this stunningly delicious salad is perfect for a warm weather dinner party, it can be enjoyed any time of the year. Do not separate the radicchio leaves until just before serving to prevent wilting.
Ingredients:
1 1/3 cups water
2/3 cup quinoa
6 Tbsp unsweetened apple juice
1⁄4 cup white wine vinegar
3 Tbsp flaxseed oil or olive oil
1 tsp chopped fresh thyme
Pinch of salt
2 to 3 ripe pears (Bartlett, Bosc or Anjou)
1⁄4 cup walnuts or pecans, coarsely chopped
1⁄4 cup crumbled blue cheese
1⁄4 cup sliced green onions
1 head radicchio
Directions:
Combine the water and quinoa in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and set aside to cool completely.
In a medium bowl, whisk together the apple juice, vinegar, oil, thyme and salt.
Peel the pears if the skin is thick. Core and dice the pears to make 1½ cups. Add the pears to the dressing and gently toss to coat completely. Add the cooled quinoa, the walnuts, blue cheese and green onions. Toss gently.
Chipotle Sweet Potato Tacos with Grilled Pineapple Salsa
These sweet and zesty tacos please all taste buds and are a perfectly easy, warm-weather dinner. Smoky, grilled sweet potato is tossed with chili pepper and slightly sweetened with tangy pineapple salsa and wrapped in a warm corn tortilla. Sweet potato is a great meatless alternative and the foundation in this dish because of its weight, texture and ability to hold its own as a filling.
Grilled Pineapple Salsa Ingredients:
1 can (14 oz/398 mL) pineapple slices, juice drained
2 Roma tomatoes, diced
3 Tbsp minced red onion
2 Tbsp chopped fresh cilantro
1⁄2 tsp minced garlic
1 Tbsp fresh lime juice
1⁄4 tsp sea salt
Chipotle Sweet Potato Taco Ingredients:
2 lb (900 g) sweet potato, cut into 3⁄4-inch wide sticks (about 32 sticks)
1 Tbsp grapeseed oil or vegetable oil
1⁄4 tsp ground chipotle pepper
1⁄4 tsp sea salt
8 small (6-inch) corn tortillas
1⁄4 cup sour cream (optional)
4 lime wedges, to garnish (optional)
Directions:
Preheat the barbecue to medium temperature and place the pineapple on the grill. Turn the pineapple when lightly grilled, about 5 minutes each side. Let the pineapple cool slightly and dice. Toss it with the tomatoes, onion, cilantro, garlic, lime juice and salt. Set aside at room temperature to allow the flavours to mix.
Gently toss the sweet potato pieces with the oil, chipotle pepper and salt. Brush the grill with oil if necessary. Place the sweet potato sticks on the grill. Flip after 7 minutes or so. The sweet potato may become slightly blackened, but don’t worry; this will add flavour. Cook for another 7 minutes or until tender. Set aside.
Heat a dry skillet. Warm each tortilla and place in a covered dish. Place 4 sweet potato sticks in each tortilla and top with approximately 2 Tbsp of pineapple salsa and 1 Tbsp sour cream (if using). Garnish with lime wedges.
Rich Chocolate Raspberry Tartlets
Pretty when posed on a platter, these tiny chocolate tarts made with sorghum, teff and a chocolate coconut filling are a brilliant finish to a brunch or dinner party. Prepare the tartlets and filling separately a few days in advance to easily throw together when you’re ready to enjoy them. If you are really crunched for time, replace the ganache with chocolate hazelnut spread.
BAKING TIP: When buying coconut milk for the ganache filling, only buy cans where the ingredients are coconut solids/cream and water. Do not use coconut milk with other ingredients, as additional stabilizers and preservatives can prevent the ganache from forming properly.
Tartlet Ingredients:
1/3 cup teff flour
1/3 cup sorghum flour
3 Tbsp unsweetened cocoa powder
pinch salt
1/4 cup liquid honey
3 Tbsp unsalted butter or virgin coconut oil, melted
Ganache Filling Ingredients:
14 oz (398 mL) can full-fat coconut milk, chilled, or 1/2 cup whipping cream, chilled
1/2 cup milk chocolate chips
36 fresh raspberries
Directions:
Set aside two mini-muffin tins. Preheat the oven to 325°F.
For the tartlets, place the teff and sorghum flours, cocoa and salt in a bowl and whisk together to combine. Work in the honey and butter with your hands until evenly mixed. Place 1 tsp of dough inside each muffin cup. Press into the bottom and use a wet finger to create a “cup” halfway up the sides. Place in the oven for 8 minutes. Remove from the oven and press the bottoms down with a finger while still warm. Let cool completely.
For the filling, ensure you open the coconut milk can from the top (that is, not the end it was standing on in the refrigerator). Pour off the coconut water into a jar to use for smoothies later (freeze it in an ice cube tray if desired). Scoop out the coconut cream from the can. It should be as thick as butter. Prepare the filling by heating 1⁄2 cup of the coconut cream to almost a simmer in a small saucepan. Remove from the heat and stir in the chocolate chips until completely melted. Let cool enough to touch, then pour 1 tsp of filling into each tartlet.
Chill the prepared tartlets for at least 30 minutes. Place a fresh raspberry on top of each one before serving.
Chocolate Whoopie Pies
Many variations of whoopie pies have been a tradition in North America for years, with all kinds of names. One thing we can agree on is that these deliciously soft chocolate cookies are fabulous for any family occasion, especially picnics.
Chocolate Whoopie Pies Ingredients:
1/2 cup quinoa seeds
1 cup sorghum flour
1/2 cup brown rice or white rice flour
1/2 cup unsweetened cocoa powder
2 tsp psyllium husks
1 tsp baking soda
1/2 tsp salt
1 cup 1% milk or water
2 large eggs
2 tsp pure vanilla extract
2/3 cup unsalted butter, melted
1 cup lightly packed brown sugar
Filling Ingredients:
1 large egg white
1/8 tsp cream of tartar
1/2 cup organic cane sugar
1 Tbsp honey
Directions:
For the cookies
Place the quinoa in a medium saucepan with 1 cup of water and bring to a boil. Turn down the heat to a simmer, cover and cook for 15 minutes. Remove from the heat and let sit, covered, for an additional 15 minutes. The quinoa seeds will be very fluffy when cooked.
Line a large baking sheet with parchment paper. Preheat the oven to 350°F.
Whisk together the sorghum and rice flours, cocoa, psyllium, baking soda and salt in a large bowl until combined. Set aside.
Place the fluffy cooked quinoa in a blender with the milk, eggs and vanilla. Blend for a few moments then add the melted butter. Continue to blend until the mixture is completely smooth with no whole quinoa remaining in the batter. Blend in the brown sugar until thoroughly incorporated. Add the pureed batter to the flour mixture. Mix until fully combined and there is a smooth dough.
Using a tablespoon, scoop the dough onto the prepared baking sheet, leaving about 1½ inches between each cookie.
Bake for 15 for 17 minutes, until the bottoms are golden. Allow the cookies to cool on the sheet for a few minutes, until they can easily be transferred to a cooling rack. Cool completely on the rack.
For the filling
Whip the egg white and cream of tartar on high speed in a stand mixer until soft peaks form. Set aside.
Place the sugar and honey in a saucepan with 1 Tbsp of water and bring to a simmer. Simmer for about 1½ minutes while whisking, until the sugar has completely dissolved. Restart the stand mixer and pour the hot syrup 1 Tbsp at a time into the whipping egg whites with the machine running. Do this until all the syrup is gone. Whip for another 7 minutes, until this marshmallow cream has become glossy with stiff peaks. Use 1½ tsp of filling to sandwich together two cookies. Store the cookies with layers separated by parchment or wax paper.
