Winning Recipe

Sticky Situation No-Power Bowl 

Melissa MacLean - Centre for Institutional Analysis and Planning 

Serves: 3–4 

Total Cooking Time: 30 minutes 

­ 1.5 Litres water 

­ 1½ cups rice (uncooked approx. 285g) 

­ 1½ cups coconut milk (approx. 400ml can) 

­ 3 tbsp coconut milk 

­ 3 Tbs coconut milk 

­ 1½ cups water 

­ ¾ tsp salt 

­ Pinch of salt 

­ 1½ tsp onion flakes 

­ 1½ cups canned chickpeas (drained and rinsed) 

­ 1 cup canned mixed fruit (drained and chopped) 

­ 6 tbsp mixed nuts (roughly chopped) 

­ 1 tbsp canola oil 

­ ½ tsp garlic powder 

­ ½ tsp onion powder 

­ ¼ tsp red pepper flakes (optional) 

­ 1 tsp - Sprinkle of red pepper flakes 

­ 2 tsp honey 

­ 1½ tsp honey  

­ 1½ tsp peanut butter 

­ ¾ tsp white vinegar 

­ 2-3 jalapeno rings 

­ 1-2 jalapeno rings 

­ 6 jalapeno rings 

 

  Conversion Notes 

• 540mlbean can is approximately a 2-cup measurement tool 
• 398mlfruit can is approximately a 1.25-cup measurement tool 
• 400mlcan of coconut milk is approximately 1.69 cups 
• if no measuring spoons, use disposable teaspoon for a rough conversion: 1 Tbsp = 3 tsp

 

Instructions 

• Chickpeas (1 can), Open and drain: 
  • Open can, drain,  
  • fill can with water, mix about, drain. 
  • Repeat if necessary. 
  • set aside in the can  
• Mixed Fruit (1 can)
  • Drain into 4.5L saucepan if no bowl
  • Open can and drain syrup into disposable bowl 
  • Rough chop fruit if pieces are too large  
  • Return to original can   

• Mixed nuts (6 Tbsp)
  • Rough chop down to size of corn kernels  

• Cook the Coconut Rice
  •  In the 1.5L saucepan, combine: 
    • coconut milk (1½ cups), 
    • water (1½ cups),
    • rice (1½ cups),
    • salt (¾ tsp)
    • onion flakes (1½ tsp)
  • Bring to a boil, reduce heat, and cover.  
  • Simmer for 15 minutes or until the liquid is absorbed.  
  • Let stand for 5 minutes  
  • Fluff with fork,  
  • Cover and set the saucepan aside. 
• Make the Chickpea & Fruit Mixture
  • In your 9.5” frying pan, heat oil (1 tbsp) over medium heat.
    • chickpeas (1½ cups; drained and rinsed),
    • garlic powder (¾ tsp),
    • onion powder (¾ tsp)
    • jalapeno rings (2-3 rings, minced)
    • red pepper flakes (½ tsp).
  • Stir for 3 minutes until fragrant. 
  • Thin with a splash of water if needed 
  • Add chopped fruit and honey to the frying pan. 
    • canned mixed fruit (1¼ cups drained and chopped)
    • honey (1½ tsp)
  • Stir together until it caramelizes (i.e. sticky and golden; Approx. 3–5 minutes) 
  • Stir in chopped mixed nuts (3 tbsp, roughly chopped; approximately 1 minute) 
  • Remove from heat. 
• Make the Spicy Coconut Sauce
  • 3 tbsp coconut milk
  • 1½ tsp peanut butter
  • ¾ tsp white vinegar
  • 1½ tsp honey
  • Pinch of salt
  • Whisk together until smooth in bowl or an empty large sauce pan 
  • If too thick, add a teaspoon of water at a time until pourable. 
• Assemble & Garnish
  • Scoop coconut rice into 3 portions into bowls. 
  • Spoon over top of the rice the chickpea-fruit mix. 
  • Drizzle with Spicy Coconut sauce. 
  • Garnish with choice of jalapeno rings, extra nuts, red pepper flakes, or a swirl of coconut milk. 

 

Runner Up Recipe

Spicy Tuna Cakes Over Savory Mash with Jalapeño Corn Relish – Serves 3 

Courtney Eddy - MUN Bookstore 

Ingredients (3 servings): 

Tuna Cakes: 

• 2 cans Canned Tuna (142g each) 
• ¾ cup Instant Mashed Potatoes (dry)
• 1 ½ tsp Onion Powder
• ¾ tsp Garlic Powder
• ¾ tsp Red Pepper Flakes
• 1 ½ tbsp Canola Oil (for frying)
• Salt and Pepper to taste
• About 3 tbsp Water (just enough to bind)

Savory Mash: 

• 1 ½ cups Instant Mashed Potatoes
• ¾ cup Powdered Milk, mixed with 1 ½ cups warm water
• 1 tsp Onion Flakes
• ½ tsp Garlic Powder
• Salt to taste

Jalapeño Corn Relish: 

• ¾ can Canned Corn (about 1½ cups drained)
• 3 tbsp Pickled Jalapeños, finely chopped
• 1½ tsp Honey
• 1½ tsp White Vinegar
• Salt and Pepper to taste

Instructions: 

1. Mix the Tuna Cakes: 

   In a bowl, combine tuna, dry mashed potatoes, spices, and just enough water to bind. Shape into six (6) little patties.  

2. Sear ‘emHot: 

   Heat the fry pan with canola oil over your camp stove. Sizzle the cakes until golden and crispy, about 3 minutes per side. Don’t flip too early—let them earn that crust.  

1. Make the Mash: 

   Mix powdered milk with hot water. Stir in instant potatoes until smooth. Season it like you mean it—with salt, onion flakes, and garlic powder.  

2. Jalapeño Corn Relish: 

   Toss corn and jalapeños into the fry pan with a drizzle of honey and a splash of vinegar. Cook just until it starts to caramelize. It’s sweet, it’s tangy, it’s got kick—basically, a dish with attitude. 

3. Plate Like a Disaster Queen: 

   Spoon mash onto 3 plates. Crown it with 2 tuna cakes each. Top with jalapeño corn relish. Maybe drizzle a little ketchup in a swirl if you're feeling cheeky. 

   

  

Runner Up Recipe  

Bean Medley in creamy coconut and tomato base- Served with vermicelli basmati Rice garnished with mixed nuts 

Nada Abdelhali - Student

Ingredients: 

300 ml Black beans

1/2 cup of canola oil  

250 ml Red kidney beans

4tea sp Garlic powder 

540 ml or 1 can of Chickpeas

4tea sp onion powder 

2 cups of long grain Basmati white rice

5 tea sp pepper  

100 grams of spaghetti

2 tea sp red pepper flakes 

Half a cup of mixed nuts

8 tea sp salt  

2 cups of water

3 tea sp. Italian seasoning  

1 can of tomatoes  

8 pieces of pickled Jalapenos  

900 ml of chicken Stock  

150 ml coconut milk  

Preparation: 

1. Rince and drain all beans and set to the side.  
2. Rince rice and set to the side.
3. Chop the spaghetti into equal parts of short lengths to resemble vermicelli 

  

Rice: 

1. Add about 3 tsp canola oil in 1.5 L pan followed by the chopped pieces of vermicelli 
2. Constantly stir the spaghetti pieces to avoid burning until deep golden color is seen 
3. Add the 2 cups of rice above and stir, adding 3 tbsp of salt, 2 tbsp pepper for flavor
4. Cover the rice with chicken broth until broth is above rice by an inch or visualize the top part of your pinky (that’s how much extra broth you need above the rice to cook evenly) then add 1 tsp canola oil on top of water without mixing.
5. Once rice boils,Bringheat down on the rice to 2 or 3 depending on stove, lid on and leave to cook for 12 mins. 
6. After 12 mins are up, turn heat off, leavethe lid on for rice to cool down.

Note: As the rice cooks for the 12 mins, start with the beans 

Bean Medley: 

1. Add 4tsp of oil into 4.5 L pan, adding spices first to become fragrant 4tsp Garlic powder, 3tsp pepper, 2 tsp red flakes, 4 tsp salt, 3tsitalina seasoning. Stir for 30seconds-1 minute  
2. Add can of tomatoes and150 mlchicken broth (from the 900 ml) and stir until gentle boil 
3. lid off for mixture to thicken
4. Add all beans in leave to simmer for 6-10 mins
5. Add150 mlcoconut milk, stir and continue to simmer for extra 3-5 minutes 
6. Turn heat off

Serving and presentation: 

Use one bowl to serve the rice in, even the surface and flip it on to a plate directly creating a seal by placing the plate above the bowl. 

Add some bean medley next to the rice (not on top) 

Garnish with cut up jalapenos on beans and garnish medium crushed nuts on the rice 

Bon Appetit  

Total cooking time and serving: 35 minutes or under