Okay, I am in love with all flavours of all regions of the world (literally), but Middle Eastern…AND Italian?! Two heavyweights in the culinary world and I’m here for it! Like a hundo P’s.

Let me break down this fusion for you. We have the following Italian/Mediterannean ingredients:

• Orzo
• Feta
• Basil

And those from the Middle East include:

• Dried fruit (apricots, cherries, currants)
• Pistachios
• Olives
• Pomegranate seeds
• Cilantro
• Spices (Turmeric, Paprika, Cumin, Coriander, etc.)

Together, they are Chrissy and John. Rachel and Ross. Bey and Jay. Me and me.

The warm flavours of the spices paired with creamy orzo, sweet fruit and salty olives and feta…hawt damn! I’m drooling.

Oh, one more thing…This makes the perfect lunch the next day. Leftovers for the win!

Middle Eastern Orzo Pilaf

Serving Size: 4

Prep time: 10 minutes

Cook time: 12 minutes

Ingredients:

• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/2 tsp cumin
• 1/4 tsp turmeric
• 1/4 tsp paprika
• 1/4 tsp ground coriander
• pinch of fresh nutmeg
• pinch of black pepper
• 1 cup uncooked orzo, rinsed well
• 1 1/2 cups vegetable broth
• salt
• 1 cup dried fruit (I use cherries, currants and chopped apricots)
• 1 tbsp freshly squeezed lemon juice (optional)
• 4-5 olives, chopped
• 1/4 cup feta, crumbled
• 1/4 cup pomegranate arils
• 1/4 cup pistachios, shelled
• fresh herbs (cilantro and basil) for topping, (optional)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the garlic and cook for 30 seconds or until fragrant. Add the cumin, turmeric, paprika, coriander, nutmeg and pepper and stir until toasted, another 30 seconds to 1 minute. Add the orzo and stir to coat with the spices. Once coated, pour in the broth, add 1/4 tsp salt and bring up to a boil and then reduce heat and let simmer for 8 minutes, with the lid on.
2. After the 8 minutes, quickly lift the lid, add the dried fruit, and stir to incorporate with the orzo. Place the lid back on and let stand for 2 more minutes off the heat.
3. Squeeze some fresh lemon juice into the pan and stir to combine. Transfer the orzo to a serving dish and top with olives, feta, pomegranate seeds, pistachios and fresh herbs. Serve immediately or let cool and refrigerate in an airtight container for up to three days.

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Although I love living in a country that experiences four diverse seasons, winter is always way too long. And as a teacher, it’s hard NOT to pick up a few illnesses during the winter season at school. This soup is my remedy. It has turmeric, an immune-boosting, detoxifying anti-inflammatory, and ginger, a nausea-relieving, cancer-fighting, all-round great-for-you root vegetable. Let’s fight that cold together!

The best days are the ones where you get to walk through your front door, sniff the air and remember back to this morning when you threw your dinner into the crockpot, and now it’s ready for you. Now all you have to do is take your bra off, put your sweatpants on, grab your ladle and slurp away. MMMhhhhmmmmm.

I recommend having your veggies all chopped the night before, that way you can just throw them in the crockpot when you wake up and away you go. If you are a morning person, firstly, please tell me your secret, and secondly, morning chopping is also an option. Note: This recipe may also be made on the weekend.

I always start this recipe by tossing my chopped onions into my crockpot with some olive oil, turning it to high heat and letting them warm up while I prep the rest of my ingredients. The heat begins to soften them before everything else enters the pot and starts to crowd them. After the onions have softened up slightly, I add in the garlic, ginger and spices and toast them up until fragrant. I then put everything else in the crockpot, put the lid on and say, “Bye, see you in a few hours. I love you. Keep warm.”

If you are still reading this:

1. Thank you.
2. I’m sorry.

Let’s make soup!

Crockpot Ginger and Turmeric Immune-Boosting Soup

Serving size: 6-8

Prep time: 30 minutes

Cook time: 3-4 hours

Ingredients:

• 2 tbsp olive oil
• 1 small onion, diced
• 3 cloves of garlic, minced
• 1 heaping tbsp ginger, minced
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 2 tsps turmeric powder
• 1/2 tsp paprika powder
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp tomato paste
• 1 cup carrots, diced (about 2 medium carrots)
• 1.5 cups celery, diced (about 4 stalks)
• 1 cup butternut squash, diced into 1/2 inch cubes
• 1 bay leaf
• 8 cups vegetable stock
• 1/2 cup red lentils
• 2 big handfuls baby spinach
• 100g vermicelli noodles (optional)
• Fresh cilantro or parsley for garnishing (optional)

Instructions:

1. Turn your crockpot on high and add the olive oil and onion. Let this heat up while you prepare all of your other ingredients, about 10 minutes.
2. Add the garlic, ginger, basil, oregano, turmeric, paprika, salt and pepper to the crock pot and stir around with a wooden spoon. Let the spices begin to toast and the garlic and ginger to become fragrant, about 4-5 minutes.
3. Stir in the tomato paste until everything is coated.
4. Add the carrots, celery, squash, bay leaf and stock. Put the lid on the crockpot and cook on high for 3-4 hours or on low for 5-6 hours.
5. About 45 minutes before the end time, open lid and add in the lentils. Close the lid again and let cook for the remaining 45 minutes.
6. When the soup is ready (vegetables are tender, lentils are cooked through), discard the bay leaf and taste, adjusting salt and pepper according to preference. Add the spinach and vermicelli noodles (if using), and put the lid on for 2 more minutes to soften.
7. Ladle soup into bowls and top with freshly chopped herbs.

NOTES:

Avocado is also a great topping for this soup.

Store leftovers in an airtight container in the fridge for up to 5 days.

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I’m lucky to live in the most multicultural country in the world, in a city that embraces diversity and highlights it on every corner. I’m able to walk through the downtown core and fulfill cravings of any kind with just a few steps. We are a nation rich in culture, and thus rich in cuisines from around the world, and I’m grateful for the opportunity to gain new perspectives through the city’s eats.

This curry dish is by no means traditional. I haven’t had the pleasure of learning, first-hand, what it takes to put together an amazing Indian-style curry, but I do eat a lot of food (like, a lot!), and this is my take on curry, with a few twists. What I do know is that a decent chunk of the Indian population is vegetarian, and it’s exciting that a dish without meat can be so fulfilling and hearty. My Cauliflower and Sweet Potato Curry is meatless, but you can always add your choice of meat protein (or tofu, or paneer), if that’s your thing!

Because there is a bit of prep work that goes into making a curry, I like to do all of the chopping and measuring first so that everything is ready to go into the pot at the proper time. So, let’s start with the vegetables. You will need about one and a half cups of both, sweet potatoes and cauliflower florets. I like to chop both into smaller size pieces so they cook through in the time it takes the curry to develop. You will also need an onion, baby spinach and some minced garlic. Flavour!

It is a good idea to also have the spices ready. This prevents one of the spices from burning while you try to measure out all of the rest. I chose to use curry powder, garam masala, cumin, cayenne (optional), coriander, turmeric, paprika, salt and pepper for this recipe. As soon as they hit the pan, your house will fill with the most wonderful aroma!

The base of the sauce is made up of diced tomatoes (you can use fresh or canned), full-fat coconut milk, and cashew milk. Obviously the cashew milk isn’t a typical base in a curry, but I promise it gives it a creaminess and smooth flavour that you won’t be mad about. I always like to use the Silk brand. You may substitute this for any other milk of your choice – coconut milk, almond milk or even regular milk if you consume dairy.

There are a few more ingredients to prep and then it is time to cook! You will need some tomato paste to help thicken and enrich the flavour of the curry, some coconut flour to act as another thickener (this is optional) and some lime to finish it off and brighten it up. Of course toppings like avocado and cilantro are always encouraged.

This curry, like all other curries are best served with rice and naan bread. Two carbs, one girl. Just the way I like it.

Cauliflower and Sweet Potato Curry

Servings: 4

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients:

• 1/2 yellow onion, diced
• 1.5 cups cauliflower florets
• 1.5 cups sweet potato, small dice
• 2 cloves garlic, minced
• 2 tsp curry powder
• 1 tbsp garam masala
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/4 tsp cayenne (optional)
• 1 tbsp tomato paste
• 2 cups diced tomatoes (fresh or canned)
• 3/4 cup canned coconut milk
• 3/4 cup cashew milk (may sub for coconut milk or almond milk, I prefer Silk brand)
• 1.5 tbsp coconut flour (optional)
• 2 big handfuls of spinach
• Juice of half a lime
• salt
• pepper
• olive oil
• Cooked rice and naan bread to serve with
• Avocado and fresh cilantro for topping (optional)

Instructions:

1. Put 1.5 tablespoons of olive oil in a large pot over medium-low heat. Add the onion and let it cook down until it is transparent. About 5 minutes.
2. Add the cauliflower and sweet potato to the pot and allow vegetables to begin to soften. This takes about 8-10 minutes, stirring often.
3. Add the minced garlic, curry powder, garam masala, cumin, paprika, coriander, turmeric, cayenne (if using), 1/2 teaspoon of salt and a few grinds of fresh black pepper. Stir for a few seconds, coating all of the vegetables with the spices. Quickly add the tomato paste and mix again to coat the veggies.
4. Add in the diced tomatoes and allow everything to simmer together for another 10 minutes.
5. Pour in the coconut milk, the cashew milk and add in the coconut flour. Stir well and simmer for at least 15 minutes, or until the curry has developed and thickened.
6. Toss in the spinach and let the heat of the pot wilt it down. This does not take long.
7. Turn the heat off and add a squeeze of lime to the curry. Mix it all together and spoon over cooked rice.
8. Serve with warm, buttery naan bread, avocado, a sprinkling of fresh cilantro and an extra lime wedge.

NOTES:

Any protein would be a great addition to this dish. I would recommend tofu or paneer to maintain the vegetarianism, or chicken or shrimp if you eat meat.

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