'Healthy Foods' Grocery Store Specials - Recipes & Specials Jan 17
Participating Stores: Sobey's ♦ Avenue Meat Market ♦ Neechi Foods ♦ Gimli Fish Market ♦ Selkirk Supermarket

CURRIED LENTIL, WILD RICE AND ORZO SALAD

Mary Mathias, Grove St

½ cup wild rice

2/3 cup green or brown lentils

½ cup orzo pasta

¼ cup chopped red onion

½ cup currants

Dressing:

¼ cup white wine vinegar

¼ cup vegetable oil

2 tbsp water

1 tsp each ground cumin, Dijon mustard

½ tsp each granulated sugar, salt, ground coriander

¼ tsp each turmeric, paprika, ground nutmeg and ground cardamom

pinch each cinnamon, cloves and cayenne

1/3 cup slivered almonds, toasted

Method:

In separate pots of boiling water, cook wild rice 40 – 45 minutes, lentils for 25 minutes, (I found this to be too long; I checked after 15 minutes), orzo for 5 minutes. Cook until done but not mushy. Drain well. Add currants and onion. Set aside.

Dressing: Mix all ingredients. Pour over mixture. Toss gently. Refrigerate at least 4 hours before serving.

Just before serving, sprinkle with toasted almonds.

Notes: Add chopped cilantro if available. Very delicious and makes a lot!

CHOCOLATE CHIP AND DRIED CRANBERRY OATMEAL COOKIES
Mary Mathias, Grove St.

1½ cups quick-cooking oatmeal

1 cup all-purpose flour

½ tsp baking soda

½ tsp baking powder

½ tsp salt

Combine and set aside.

½ cup butter, at room temperature

2 tsp finely grated orange zest

¾ cup brown sugar

¼ cup white sugar

1 egg, lightly beaten

1 tsp vanilla

Method:

In a large mixing bowl, beat butter with orange peel. Add both sugars, egg, and vanilla and beat until light and fluffy.

Gradually add dry ingredients, mixing thoroughly.

Stir in:

¾ cup chocolate chips

½ cup dried cranberries

Preheat oven to 350 F.

Roll cookie dough into balls about 1½ inch in diameter. Place 3 inches apart on lightly greased cooked sheets. Flatten each cookie slightly. Bake until set and golden brown, 10-11 minutes. Cool on a rack.

CHICKEN & CHICK PEA CHILI
Mary Mathias

2 T. olive oil

4 boneless chicken breasts, cut up

1 medium onion, finely chopped

3 cloves garlic, minced

1 tsp. chili flakes

1½ tsp. ground cumin

1 tsp. curry powder

½ tsp. thyme

1/4 tsp. each coriander and cinnamon

2/3 cup chicken broth

1 to 2 cups cooked chick peas

1 can Italian plum tomatoes

2 bay leaves

Method:

Heat oil and saute chicken for 5 minutes or so. Set aside.
Add more oil if needed, then saute onion and garlic for 3-5 minutes.
Add spices and cook briefly.
Add chicken stock and bring to a boil, cooking until reduced a bit (about 5 minutes).
Add tomatoes and bay leaf and then simmer for 30 minutes.
Return chicken to pot and cook an additional 15-20 minutes, until chicken is tender.
Fresh coriander leaves (cilantro) may be added at end of cooking.

Serve over basmati or other rice.