Island Parent Magazine Dec-Jan 2023
Vancouver Island’s Parenting Resource for 35 Years • Holiday Gift Guide • Simplifying Your Traditions • 2022 Family Favourites • Holiday Happenings • GRAND: A Special Feature for Grandparents
Vancouver Island’s Parenting Resource for 35 Years • Holiday Gift Guide • Simplifying Your Traditions • 2022 Family Favourites • Holiday Happenings • GRAND: A Special Feature for Grandparents
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2 large-sized mashing potatoes, peeled<br />
1 small bunch of kale, stems discarded<br />
and leaves torn<br />
Mashed Potatoes<br />
1 ⁄2 cup of milk<br />
1 ⁄2 cup of olive oil, plus more for serving<br />
1 ⁄2 tsp each of salt and pepper<br />
1. Mix the sausage, onion, tomatoes,<br />
and garlic in a slow cooker. Pour in the<br />
water and add the salt and pepper. Push<br />
the potatoes into the liquid so they are<br />
mostly covered.<br />
2. Cook on low for 7 to 8 hours, or 3 to<br />
4 hours on high, until the potatoes are<br />
fork tender.<br />
3. Remove the potatoes from the slow<br />
cooker. Add the kale to the slow cooker.<br />
Stir and allow it to cook while mashing<br />
the potatoes.<br />
4. Mash the potatoes with the milk,<br />
olive oil, salt, and pepper. Stir back into<br />
the stew and serve.<br />
Mediterranean<br />
Quinoa Salad<br />
While casseroles, soups, and stews are<br />
the mainstay of meal trains, sometimes<br />
a fresh salad is just the thing. This<br />
quinoa salad is packed with vegetables<br />
and flavour for a bright dish that will<br />
taste good for several days in the fridge.<br />
Tomatoes and cucumbers are both delicious<br />
additions to this salad, however,<br />
they taste best when served right away.<br />
So stick with the carrot and pepper if<br />
you’re giving the dish to someone else.<br />
1 cup of dried quinoa<br />
2 cups of water<br />
Salad dressing<br />
1 ⁄4 cup apple cider vinegar<br />
3 Tbsp olive oil<br />
2 Tbsp lemon juice<br />
1 tsp salt and pepper, to taste<br />
1 clove of minced garlic (optional)<br />
Toppings<br />
1 can of chickpeas, drained and rinsed<br />
1 red pepper, chopped<br />
2 carrots, grated<br />
1 ⁄3 cup chopped fresh parsley<br />
3 diced spring onions<br />
1 ⁄4 cup dried cranberries<br />
1 ⁄2 cup crumbled feta cheese<br />
1. Place the quinoa and water in a<br />
small pot. Bring to a boil and simmer<br />
until the quinoa is cooked but not soft,<br />
about 15 to 20 minutes.<br />
2. Meanwhile, whisk together all the<br />
dressing ingredients in a large bowl.<br />
3. Once the quinoa has finished<br />
cooking, gently toss it in the salad<br />
dressing. Allow it to cool before adding<br />
the toppings. Taste, and adjust the salt<br />
as necessary.<br />
4. After the quinoa has cooled, stir<br />
in the chickpeas, red pepper, carrot,<br />
parsley, and spring onions. Mix well.<br />
5. Top with the cranberries and<br />
crumbled feta and serve.<br />
<strong>Island</strong><strong>Parent</strong>.ca<br />
<strong>Dec</strong>ember/<strong>Jan</strong>uary <strong>2023</strong> 43