Recipes

Vanessa Groeneveld
Occupation: Coordinator for the Port Dalhousie Business Association

My community:
Downtown St. Catharines, I have lived in Niagara for all but 5 years of my life, those 5 years reminded me of how special Niagara really is!

Learning Inspiration:
My grandmother has always been a huge inspiration to me. She was an extremely unique and intelligent individual. She always had the patience to teach me things that seemed impossible to learn and encouraged me to continue learning no matter what it was. Right now my big learning interests are culinary and wine. They are two very diverse areas that are constantly changing and growing, especially in the Niagara Region

Recipe:
I love my vegetable marrow/zucchini recipe as it is really quick and easy to make on a hectic day. I especially love that everything in it is local; I usually pick up all my ingredients from the downtown St.Catharines Market or my garden.

Zucchini/Vegetable Marrow and Dill Soup

Grate 1 large (or 3 small) zucchini/vegetable marrow. Cook a chopped onion in a tbsp of butter until softened, then add zucchini/vegetable marrow until softened (approx. 5 mins). Add chicken stock (preferably homemade) and bring to a boil; simmer for about 5 minutes, then puree until smooth. Season with cracked sea salt & black pepper and lots of garden fresh chopped dill. I really like adding light sour cream while I am pureeing and topping with a crostini.
 

Kevin Buis
Occupation: Farmer

Community:
I currently live in Niagara on the Lake and have lived in Niagara for over 45years.

Learning Inspiration:
I was always encouraged to learn by my parents. My father always told me whatever it is you do just be good at it. My mother instilled in me the desire to be curious about almost everything

Recipe:
This is a great winter dish and/or when I want to make something quick but interesting and full of flavour – plus it’s a bit spicy … and the people at home love that. e this recipe I like to make this recipe because it’s easy and a crowd pleaser every time! I am also a fan of curries and experimenting with various cultural foods. I found the recipe in an Indian Cook book and was inspired to give it a try. Over time I have modified the recipe to suit my palate and to add some complexity of flavours.

Mohini's Spicy Shrimp

You will need a large wok or frying pan

2 lbs shrimp, peeled and deveined
2 tsp cayenne pepper, divided
1 tsp tumeric, divided
1 tsp salt to taste
juice of 1 lemon or lime
1 tbsp minced peeled ginergerroot
1 tbsp minced garlic
2 tsp coriander powder
2 tsp mango powder (amchur) or 3 tbsp freshly squeezed lemon juice
2 tbsp vegetable oil
1 can ( 7 1/2 oz) tomatoe sauce
1/3 cup cilantro, chopped

1. Mix shrimp with 1/2 tsp of the cayenne pepper, 1/4 tsp of the tumeric, salt and lemon juice. Set aside.
2. Meanwhile, in a blender combine ginger, garlic, coriander, cumin and mango powders, remaining cayenne pepper and 3 tbsp water to make a paste. (Masala)
3. In a large wok, heat oil over medium heat. Saute masala paste and remaining tumeric until masala is fragrant. 4 to 5 minutes.
4. Stir in tomato sauce and cook until reduced by about 1/3.
5. Increase heat to high and mix in shrimp. Cook until shrimp turn opaque, 4 to 5 minutes. Do not overcook.
6. Fold in cilantro and serve over rice immediately.

Cherie Michels
Occupation: Owner & Designer of Munkybuns Sock Creatures

My Community:
Niagara Falls. I have lived in Niagara for my entire life (31 years)

Learning Inspiration:
If I were independently wealthy, I would be an eternal student. I would travel the world and study art history. Rome, Paris, Egypt are just a few of the places I'd love to see and experience and learn first hand everything about the history of art, and the artists themselves. I have always considered myself to be an artist, and for the short time I was in school and when I was studying art history, I felt complete.

Recipe:
I love making this recipe when I have an urge for something seriously sweet, and I don't feel like going out to get it! It's simple, and quick, and sure to fill even the biggest sweet craving!

No Bake Peanut Butter Chocolate Squares

1 1/2 cups graham crumbs
1 cup melted butter or margarine
1 cup peanut butter
2 cups icing sugar
1 tbsp vanilla
2 cups chocolate chips

Combine first 5 ingredients and spread in a greased or wax paper lined 11" x 17" pan. Melt 2 cups chocolate chips in double boiler or in microwave. Spread over peanut butter mixture. Refrigerate for 15 minutes - 1/2 hour and cut into squares. Place back in fridge and chill completely.
 

Angela Peters
Occupation: Currently on an extended maternity leave from a retail District Manager position

Community
I currently live in Niagara on the Lake and I have lived in Niagara my whole life!

Recipe Inspiration
I have enjoyed eating a highly nutritious diet since I was in high school and I suppose my inspiration for this was due to losing both my father & my sister to cancer. We live in such a toxic world, and we have to be our own health advocates. There is no greater influence on our health than the foods we put in our bodies. Since having my daughter last year, my diet has evolved into a mostly Vegan diet with 50% of my food being raw. I have never felt better and have all the energy I need to keep up with her every day! I'm a big believer in Meal Planning and spend a bit of time each week to catching up on all the great Vegan blogs & cookbooks out there!

Recipe
I make a big batch of quinoa every week because it is so versatile and it's the only grain that is a complete source of protein (has all 8 essential amino acids). I have many quinoa recipes that I use, but this one is a weekly staple! My 1 year old daughter loves this!

Quinoa Cranberry Walnut Salad

1 cup dry quinoa
1/2 cup dry barley
3 cups water
1/2 cup walnuts
1/2 cup cranberries
1/4 cup sunflower seeds
1/4 cup white onions
2 celery stalks
1/4 cup cilantro
DRESSING: 2 tbsp Olive Oil, 2 tbsp flax oil, 3 tbsp agave, 1/2 lemon juiced, 1 tsp cinnamon, 1/2 tsp cumin, 1/4 tsp nutmeg.
Method:
Soak the quinoa & barley in water overnight or for a few hours. You want the water to cover the grains. This helps to break down the phytic acid in the grains and aids in digestion
Chop the onions, celery & cilantro.
Bring the water to a boil and add the quinoa & barley to cook for 10 minutes. Meanwhile.....
Toast the walnuts, seeds & onions in the oven at 350 for 10 minutes
Mix the dressing together and pour over all ingredients in a large bowl

**Recipe adapted from www.DietDessertnDogs.com

Stephanie Bonetta
Occupation: Owner of girlnola inc. gluten-free gourmet goodness
Niagara-on-the-Lake, ON

My Community:
I am originally from Niagara Falls, Ontario and have just recently moved back after living in Ottawa, Italy, Switzerland and Toronto for half of my life.

Learning Inspiration:
My grandmother “nonna” taught me how to bake bread, cakes, tarts and donuts on her farmhouse at the age of 5. I would watch her bake and help her in any way I could. I of course was the official taste tester! Nowadays with optimal health, physical fitness and energy being primary goals, I have decided to enhance and create superfood infused gourmet goodness

My Recipe:
I love eating these treats because they are all natural, they satisfy my craving for sweets without the guilt or a sore tummy. They give me the energy boost I need without extra carbs, plus you couldn’t get more fiber and protein from a small 20g ball anywhere!

Blueberry Lavender Raw Vegan Truffles

10 large Medjool dates
10 large dried prunes
1/3 cup dried blueberries
½ cup ground almonds
3 tbsp coconut oil/butter
2tbsp cacao powder
2tbsp cacao nibs
2 tbsp coconut sugar
3tbsp lavender flowers dried

Process all ingredients in a food processor except cacao nibs until dense paste/dough has formed.
Add in nibs and pulse a few times.
Use a heaping teaspoon to roll into 1- 1 ½ “ balls and place on a tray with parchment paper.
Place in refrigerator for one hour before serving. Serve chilled.

Makes 23 truffles @ 20g each

Jaime Bosak
Occupation: Mom/ Human Resources Professional

My Community:
I have lived in St. Catharines for 26 years (Born and raised).

Learning Inspiration:
I have learned a lot from my education and work experience over the years. However, the biggest life learning experiences have come from travelling. My husband and I love to travel together and learn about the history and unique cultures across the world. There are so many places we have left to visit and will continue to learn along the way of our exciting adventure.

Recipe:
I got this recipe from my dad and it reminds me of family dinners at home.

Apple Walnut Pork Chops

Ingredients:

•  4 pork chops
•  1 tbsp olive oil
•  1/2 cup walnuts
•  2 granny smith apples (peeled, cored and diced)
•  1 tsp crushed red pepper
•  salt and pepper

Season pork chops on both sides with salt and pepper
In a large frying pan sear the pork chops for 5 minutes on each side on med/high heat or until meat is white and outside is a touch of brown.
Turn the heat down to medium
Add walnut and cook 3-4 minutes
Flip pork chops and add remaining ingredients a simmer until pork chops are done (apporximately 3-4 minutes)
Serve pork chops topped with apple walnut mixture

Jeff Post
Occupation: Academic Advisor

Community:
I have lived in Welland for 31 years.

Learning Inspiration:
My father has inspired me to be a life long learner. At a young age, he instilled in me a love of trivia. That love of trivia and knowledge has created an inquisitive nature that I one day hope to pass on to my children.
As I am often reading 3-4 books at a time, I look to learn about many different things but lately I have been interested in reading about the events surrounding 9/11.

Recipe:
I love to make this recipe on a cold Saturday in November. I am a huge football fan so I will usually start the Jambalaya around 4pm or so and have it ready for halftime. There is nothing better then a good football game and a warm bowl of Jambalaya!

Jambalaya

2 links of chorizo sausage, sliced
2 chicken breasts chicken, pieces
10- 15 shrimp, peeled and deveined
2 tablespoons oil
3 cups chicken broth
1.5 cups rice -uncooked
1 can diced tomatoes
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup – chopped celery,
2 cloves garlic, minced
2 bay leaves
Pepper, salt, paprika, cumin, coriander (add to your taste)

Recipe Instructions:
Grill chicken and sausage on BBQ and put aside.
Put oil in a large pot over medium high heat and add onion, celery and green pepper. After a few minutes, add garlic being sure to stir often.
When vegetables are tender, add broth, tomatoes, bay leaf, spices and rice. If you like it a little spicy, add some hot sauce! Stir thoroughly and bring mixture to a boil over medium-high heat.
Cut chicken and sausage into bit size pieces and return to pot. Reduce heat, cover and simmer until rice is tender, about 30 minutes. Add shrimp and simmer until pink.
Jambalaya is an easy recipe to alter and change. If you like different herbs, seasonings or spicy peppers, add them in. Once you have the base of the meat, rice and tomatoes you can bend and shape this any way you want!

Pauline Dawson
Occupation: Program Manager, Career Services - Brock University

My Community:
I currently live in Wellandport and I have lived in Niagara for 16 years.

Learning Inspiration:
My Mom is the person who has consistently inspired me to learn. She often taught by example and still believes that you should never be afraid to try something new. Things might not always turn out the way you expect them to, but there’s always something to learn and memories to create during your journey. I enjoy cooking and am always interested in learning new techniques or recipes. Also, as a parent of young children, I would like to learn more about raising healthy, happy and independent children.

Recipe:
I like this recipe because it is easy, tasty and everyone in the family loves it. An added bonus is that it only requires one pan to make it.

Herbed Chicken and Vegetables

4-5 boneless, skinless chicken breasts cut into bite sized pieces or strips
¼ cup all purpose flour
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
½ teaspoons chopped fresh or ½ teaspoon dried oregano
1 teaspoon paprika
¾ teaspoon chopped fresh or ¼ teaspoon dried marjoram
¼ teaspoon pepper
2 tablespoons vegetable oil
1 cup white wine (can use 1 cup chicken broth to substitute)
12 small pitted black olives
8 medium carrots, cut into fourths
1 onion chopped coarsely
4 medium potatoes, cut into fourths

Mix flour, basil, oregano, paprika, marjoram and pepper. Coat chicken with flour mixture.
Heat oil in a large skillet. Cook chicken in oil until light brown. Remove chicken from pan once browned. In the same skillet stir in wine, olives, carrots, onions and potatoes. Add chicken to top.
Heat to boiling then reduce heat, cover and simmer for 35 minutes.

Makes 6 servings

Meaghan Moore
Occupation: Young Alumni & Student Programs Officer at Brock University

Community:
I currently live in downtown St. Catharines and have been in Niagara for 5 years.

Learning Inspiration:
I was always that kid who loved going to school. My favourite times were (and still are) those ‘aha’ moments when something would finally click! I would love to learn a new language. I started learning Italian in my first year of university, but never continued. I’d love to be able to travel back to Italy and actually carry on a conversation rather than ask ‘parla inglese?’

Recipe:
This recipe is best served on a summer evening with great friends and a nice patio! I love a good burger, and the spices just set it over the edge. Plus, the homemade salsa adds a great healthy garnish to an already mouthwatering dinner!

Fajita Burger w/ Homemade Salsa
A spicy barbeque burger served on an oblong roll with spicy chipotle mayonnaise and homemade salsa!
4 servings | Total Time: 50 minutes

Burger Ingredients
• 1 pound lean ground beef
• 3/4 cup chopped fresh cilantro, divided
• 1/2 cup finely chopped red onion
• 1/4 cup chopped scallions
• 2 teaspoons minced garlic
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 1/3 cup reduced-fat mayonnaise
• 1 tablespoon lime juice
• 4 French rolls, split and toasted

Salsa Ingredients
• 1 large tomato, diced
• 1/4 cup diced red onion
• 1/2 jalapeno, minced
• 2-3 tablespoons lime juice
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1/2 avocado, diced
• 1/4 cup chopped fresh cilantro
• Pinch of chili powder

Preparation
Salsa
Combine tomato, onion, jalapeno, lime juice to taste, salt and pepper in a medium bowl. Stir in avocado and cilantro. Add chili pepper.

Burger

Preheat grill to medium-high.
Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick and oval-shaped to match the rolls.
Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice and chipotle in a small bowl.
Peel the roasted peppers, halve lengthwise and remove the seeds.
Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, about 6 minutes per side.
Assemble the burgers on toasted rolls with the chipotle mayonnaise, top with salsa.

Dave Evans
Occupation: Lead Cinematographer, Silicon Knights

Community
I currently live in downtown St. Catharines. I grew up in St. Catharines and attended Brock University here. I then moved to Toronto to continue my education and work in the film industry. I moved back to St. Catharines 4 years ago to work at Silicon Knights.

Learning Inspiration
My father was a science teacher and he enjoyed teaching and learning so much that he brought it home and it rubbed off on me.

Recipe
A great summer dinner served hot or cold!

Broiled Eggplant and Cherry Tomato Pasta Toss
Serves 2
Prep 5 mins
Cook 10 mins

1 eggplant, cut in ½ inch cubes
1 tbsp olive oil
juice of ½ lemon
salt
1 cup of dried rigatoni
1 cup of cherry tomatoes, halved
1/4 cup feta cheese, diced
1 tbsp chopped fresh oregano or basil (optional garnish)

Halve cherry tomatoes and dice feta cheese and set aside. Dice eggplant into ½ inch cubes, removing and discarding the stem. Combine half of the olive oil with the lemon juice and brush over the eggplant. Sprinkle the eggplant with salt and place them in a single layer on a broiler pan or roasting pan. Cook for approximately 10 minutes under a preheated hot broiler until the cubes are golden brown and tender, stirring them around half way to help them cook evenly. Meanwhile, cook the pasta in rapidly boiling salted water until al dente. When the eggplant is nearly ready, add the halved cherry tomatoes and feta cheese to the broiling pan and continue to cook for a minute or two, until the eggplant is golden, the tomatoes are plump and the cheese is melting and golden brown in places. Drain pasta and toss with remaining oil, top with the eggplant, cheese and tomato mixture and garnish with fresh herbs if desired.

Aaron House U.E., B.A., M.Ed.
Occupation: Manager, Student Awards, Brock University

Community:
I currently live in St. Catharines and have lived in Niagara for my entire life. My family are United Empire Loyalist who came here in the early 1800’s.

Learning Inspiration:
I live by Eartha Kitt’s words, “I am constantly learning. The tombstone will be my diploma.” I am inspired by the world around me and am constantly finding a new and exciting learning opportunities. Currently, I am really focusing on my culinary skills and focusing on southern delicacies: BBQ, smoking, stews and Roux’s.

Recipe:
I picked up this recipe when I was in New Orleans; it is traditionally served during Mardi Gras.

Mardi Gras Jalapeno Mac & Cheese

Ingredients:
8 tablespoons of melted butter
1/2 pound of melted cream cheese
2 1/2 cups of Heavy Cream
1 teaspoon of Salt
1/4 teaspoon of Cajun Seasoning
1/2 pound of grated Cheddar
1/3 cup of flour
1 can of jalapeño's
2 tablespoons of bread crumbs
1 pound of macaroni noodles (shells)

In a sauce pan melt butter and add cream cheese and mix for a minute; the mixture will not blend fully at this point.
Add heavy cream to the butter and cream cheese and whisk.
Add the juice from the jalapeno can (optional).
Mix in cheddar, stir until it is all blended and melted together.
Mix in sliced jalapeno’s (if you don’t like spicy food limit how many you add).
Add salt, Cajun Seasoning and flour and continue stirring to you have a nice ‘sauce’
Spray a casserole dish with non stick.
Layer bottom with cooked macaroni.
Spoon in mixture and cover with cheddar.
Add another layer of pasta, mixture and cheddar.
Dust top with bread crumbs, cover and bake at 350F for 30 mins.
Uncover and bake for another 30 mins. or until top is browning.
 

Alice Lee
Occupation: School Settlement Worker

Community:
I have lived in St. Catharines for 4 years.

Learning Inspiration:
My Dad has always encourage me to learn more .

Recipe:
I got this recipe from one of my best friends in China, and have been eating this since I was 10. I love the numbing spiciness of this dish!

Ma Po Tofu (麻婆豆腐)

Ingredients:
1 block silken tofu (19 oz box)
1/4 lb ground pork
3 tablespoons Sichuan spicy bean paste (辣豆瓣酱)
2 tablespoons chili powder
2 tablespoons cooking oil
3 tablespoons chili oil
1 tablespoon Sichuan peppercorns (roasted and ground to powder)
1 tablespoon light soy sauce
1 teaspoon fermented black beans (rinsed and pounded)
2 stalks of leeks or scallions (chopped into 1 or 2-inch length)
2 gloves garlic (chopped)
1/2 cup water
Salt to taste

Cut the tofu into small pieces, drain the water from the tofu and set aside. Heat up a wok and pour in the cooking oil and chili oil. Add the chopped garlic, ground pork, spicy bean paste and stir-fry until the pork is half-done. Then add in chili powder, soy sauce, fermented black beans and stir-fry until aromatic. Add in the tofu and water; stir gently to blend the tofu (don’t break them) well with the sauce. Lower the heat and simmer for about 3-5 mins or until the sauce thickens. Add in the roasted Sichuan peppercorn powder and chopped scallions. Gently stir and blend well. Dish out and serve hot.

Stephanie Hicks
Occupation: Health Promoter

Community:
I have lived in St. Catharines for 28 years.

Learning Inspiration:

My parents are who have inspired me to learn. My dad at 63 years of age, having survived a stroke, went back to school and recently graduated with his Secondary School diploma! My mom, in retirement, has taken up learning how to grow and care for Bonsai trees! Both of my parents have always inspired us to work hard and to keep learning. They are great role models to have and I learn something new every day!

Recipe:
We eat banana bread anytime!

Banana Bread:
Ingredients:
3 mashed bananas
½ cup of melted butter
½ cup sugar
1 egg, beaten
1 tbsp of vanilla
1 tbsp of baking powder
½ tsp of salt
1 ½ cups all-purpose flour

Mash bananas into a large bowl and stir in melted butter.
Add sugar, egg, vanilla and stir in.
Add baking powder, salt and flour, stir until mixed.
Pour mixture into a greased loaf pan and bake for 55 minutes at 350 degrees.