Ethiopian Lentil Bowl 
Ingredients
- 2 cups dried red lentils, sorted and rinsed
- 2 Tbsp vegetable oil
- 2 onions, chopped
- 1 head garlic, peeled, mashed, and roughly chopped (not 1 clove, 1 whole head!)
- 3 Tbsp tomato paste
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp pepper
- 3 cups water
- 1/4 cup lemon or lime juice
Equipment
- medium bowl or pot
- large soup pot
- strainer
- stirring spoon
- measuring cups and spoons
- cutting board
- chopping knife
- can opener
Here is how:
- Cover lentils with water, soak for 30 minutes, then drain.
- Saute onions and garlic with oil in a large soup pot until golden.
- Mix tomato paste and paprika into the onions and garlic.
- Add remaining ingredients to onion mixture, stir well, cover, bring to a boil.
- Add lentils, reduce heat and simmer for 20-30 min (until lentils have softened).
- Add the lemon or lime juice and serve hot.
Additional info:
This recipe is always a crowd pleaser, even for kids and adults who don't usually like beans or lentils. We find it tasty when served over egg noodles but you can also serve it with rice, quinoa, or injera (the traditional ethiopian flatbread). Happy Love your Lentils Month!
Potato, Turnip, Kale and White Bean Soup
Ingredients
- 4 slices bacon
- 1 Tbsp olive oil
- 1 onion, peeled and diced
- 6 carrots, peeled and diced
- 4 stalks celery, diced
- salt
- 4 anchovy fillets, packed in oil
- 4 cloves garlic
- 3/4 cup white wine or Lillet Blanc
- 12 Yukon Gold or German butterball potatoes, peeled, halved and sliced
- 8 white turnips, peeled, halved and sliced
- 8–10 cups liquid (any combination of chicken stock, vegetable stock or water)
- parmesan rind
- 2 cups white beans (navy, cannellini, great northern or butter)
- 1 head kale (or any hearty green like chard, spinach, bok choy or collards)
- salt and pepper
- lemon juice
- sherry wine vinegar
- chopped parsley
- parmesan cheese
- cooked bacon, shopped or crumbled
Equipment
- cutting board and knife
- measuring cup
- soup pot
- fry pan for sausage
Here is how:
- In your soup pot, fry up the bacon until crisp. Remove bacon and place on paper towel. Pour out all but 1 Tbsp of bacon fat.
- Add olive oil. Over medium heat, add onions, carrots, and celery. Add big pinch of salt. Cook until tender (about 10 minutes).
- While the vegetables are cooking, make a puree out of anchovies and garlic (with mortar and pestle or a chef knife on a cutting board). Add purée to vegetables. Cook over medium heat for 2 minutes, stirring constantly.
- Add white wine. Cook down for a minute. Add potatoes and turnips. Add enough stock and/or water so that the vegetables are covered. Throw in a parmesan rind. Bring to the boil. Turn down to a simmer. Cover and cook for 20 minutes.
- Add white beans and cook for another 20 minutes with the lid off. You want the potatoes, turnips, and beans to start to fall apart and thicken the soup.
- Fry up the sausage in a separate pan until almost cooked through. Slice and add to the soup.
- Stack all the kale leaves. Slice into 1"pieces and add to the soup.
- Taste. Add salt, pepper, lemon juice, and/or sherry wine vinegar.
- Serve topped with chopped parsley, parmesan, bacon, olive oil, and crunchy salt.
Additional info:
This soup is very easy to make. You can soak beans overnight or just use any canned/jarred white beans. Find every vegetable scrap in your fridge from old onion slices to wilted bok choy to rubbery carrots to a stump of brown fennel. All should go in. All will taste good. This is the template.
It's always tastier and thicker the next day. Freezes beautifully.
Chocolate Jonty
Ingredients
- 3/4 lb. best quality bittersweet chooclate
- 1/2 lb. unsalted best quality butter
- 5 large eggs
- 3/4 cup sugar
- whipped heavy cream to have on the side
Equipment
- measuring cup
- whisk
- hand (for final mixing)
- bowl
- 8" or 9" springform pan
- separate pan of hot water for oven
Here is how:
- Melt chocolate with butter. Cool to room temperature.
- Whisk eggs and sugar for 5 minutes with whisk.
- Fold chocolate and eggs together with your hand until combined.
- Pour into buttered and sugared springform pan and bake at 350° F until very wet crumbs barely formed, cling to a knife. Check after 20 minutes, and then every 5 minutes after that.
- Be sure you have a separate pan of hot water in the bottom of the oven while you bake the cake.
- Serve with whipped cream.
Additional info:
"Really simple, and loads of fun to make with kids," writes Faye Hess of the dinnerlist.
Gnocchi with Sweet Gorgonzola
Ingredients
- 1 Tbsp butter
- 1 Tbsp flour
- 1 cup whole milk
- sprig of thyme
- clove of garlic, uncut
- salt and pepper, to taste
- 3 fist-sized potatoes, peeled
- 1 egg
- about 1 cup of flour (or less)
- cornmeal for dusting counter
- 1 handful Parmigiano Reggiano
- nutmeg
Equipment
- Measuring cup and spoons
- Whisk
- Fork
- Hands
- Bowl
- Saucepan for sauce and for boiling potatoes
- Pasta pan for boiling gnocchi
- Slotted spoon
- Sieve lined with paper towel for straining gnocchi
- Buttered platter
Here is how:
- For 4 first course portions, prepare the béchamel sauce by placing a knob of butter (1 Tbsp) and about equal amounts of flour in a saucepan. Whisk that up with a sprig of thyme and a whole clove of uncut garlic until the flour has lost its rawness and is on its way to butter cookie.
- Turn off the heat and give it a spill of whole milk. Whisk 'til smooth. Add another spill and do the same.
- Now give it a little flame, and enough milk to equal about a cup. Simmer and whisk until it coats the back of a spoon. Taste for salt and pepper. Strain and then put it back in the same pot off the flame.
- In the meantime, boil some potatoes. Strain the potatoes and put them back in the same pot, but give them a low flame for a minute to dry them out. Immediately smash with a fork and season with a little salt and pepper. Now go breathe—walking really fast helps a lot if you’re self conscious about doing nothing but breathing.
- When you come back, add a beaten egg to the potatoes along with about a cup of flour, or enough to make a soft dough. Mix only as much as you have to.
- Divide the dough into small sections, and roll each section into a log shape, about the width of a sharpie pen. Coat a sheet pan with cornmeal, or your counter if it’s big enough, and cut the logs into one-inch gnocchi. You don’t have to crimp them with a fork if you don’t feel like it.
- Bring a pot of water to the boil and add the gnocchi, about 10 to 15 at a time, and as soon as they rise to the surface, scoop them out with a slotted spoon onto a sieve covered with paper towel. Butter a platter, and let them rest on there until you’re done with the rest.
- Now heat the béchamel back up slowly and when it’s barely at a simmer, add chunks of gorgonzola (or St. Agur), whisking as you go, and then a good handful of Parmigiano Reggiano. Taste to tell when it has enough cheese for you.
- Add a glimmer of freshly grated nutmeg. I love it with sautéed asparagus with garlic and fresh basil on the side.
Additional info:
Faye, of dinnerlist fame, tells us this is a really fun recipe to do with kids. Just be sure to mash the potatoes while they're hot, or they'll get gluey!
Reform Torte
Ingredients
- 400 g sugar
- 10 eggs (whites and yolks will be used separately)
- 3 Tbsp flour
- 300 g grated walnuts
- 50 g chocolate
- 1 Tbsp instant coffee
- 200 g butter
Equipment
- Oven
- Mixer
- Measuring Spoons
- Scale
- Double boiler
- Two 8 " x 11" baking pans
- Mixing bowls
- Cooling rack
Here is how:
For the cake:
- Preheat the oven to 350° F.
- Separate egg whites from egg yolks (save the yolks for the filling).
- Whip egg whites in mixer.
- Add 1/2 the sugar (200 g).
- Gently fold the flour and walnuts into the egg/sugar mixture.
- Gently spread into buttered and floured baking pans.
- Bake for 10-15 minutes or until golden brown and then set aside on cooling rack.
For the Filling:
- Whip the egg yolks and remaining 1/2 of the sugar (200 g).
- In a double boiler slowly cook the sugar and yolk, chocolate, instant coffee until thick.
- Let the mixture cool to room temperature.
- Whip the butter and slowly add (spoon by spoon) the cooked egg mixture as you continue to whip the butter.
- Spread the filling onto the cakes to decorate.
Additional info:
This is an old "heirloom" recipe from my great grandmother who would make this Torte for every special occasion. Definitely not low in calories, but very tasty and special.
Colourful Kale Chips
Ingredients
- Bunch of kale (we used green & purple)
- Olive Oil (enough to coat kale leaves)
- Sea salt
- Garlic powder
Equipment
- Baking sheet
- Oven (or food dehydrator)
Here is how:
- Preheat oven to 350° F.
- Wash and dry the kale leaves.
- Remove the leaves from their stem by holding the base of the stem and with your other hand slightly pinch and rub up the stem.
- Rip the kale into smaller bite size pieces.
- Place the kale on a baking sheet and pour on the olive oil.
- Be sure to really massage the oil into all the leaves or have your kids paint it on!
- Sprinkle with a little bit of Sea Salt. We also like to add a pinch of garlic powder.
- Spread the leaves around so that they aren’t touching – you want a single spaced out layer on your baking sheet.
- Bake for about 10 – 15 minutes. Every oven is different, so for your first batch, keep a close eye on them so they don’t start to burn!
After they’ve cooled down you can start enjoying your healthy, crispy, tasty Kale Chips!
Watermelon Shirley Temple
Ingredients
- 3/4 cup watermelon juice
- 3/4 cup natural lemon lime soda
- 2 tsp confectioner's/icing sugar
- 2 Tbsp Calpico (Japanese milk beverage)
- 1 lime wedge
- Crushed ice
Equipment
- measuring cups and spoons
- stirring spoon
- cup or bowl for mixing
- drinking glass
Here is how:
- Mix the watermelon juice, lemon lime soda and sugar together in a cup or bowl.
- Put ice in the bottom of the glass.
- Pour the calpico over the ice.
- Gently strain the juice mix into the glass, layering over the calpico.
- Garnish with a lime wedge on the edge of the glass.
Additional info:
Click here for kid-friendly meal planning ideas!
Strawberry Apple Butter
Ingredients
- 3/4 cup strawberries (stems removed)
- 2 apples, cored and cut into chunks
- 1/3 cup honey
- 2 tsp vanilla extract
- 1/4–1/2 tsp cinnamon
Equipment
- blender or food processor
- pot
- measuring cups/spoons
- stirring spoons
- jar (for storage)
Here is how:
- Purée together the apples and strawberries until smooth in your food processor or blender.
- Pour apple and strawberry mixture into a pot and mix in honey, vanilla and cinnamon.
- Bring mixture to a boil, stirring occasionally.
- Reduce to simmer and continue to stir every 4-5 minutes or so.
- Cook for about 30 minutes or until desired consistency is reached.
- Pour into jar (if canning, do your canning thing), and allow to cool.
- Store in the fridge.
Quesadillas
Ingredients
- 4 6" White corn tortillas (or whichever type you prefer)
- 1 cup grated cheese (your choice, though don't be afraid to mix more than one type)
- 1 green apple, thinly sliced
- Salsa (for dipping)
- Sour cream (for dipping)
Equipment
- cheese grater
- measuring cup
- sautee or frying pan
- flipper
Here is how:
- Heat non-stick pan to medium and place one tortilla down.
- Spread 1/4 cup of cheese onto tortilla, then a thin single layer of apple slices and then another 1/4 cup of cheese.
- Top with another tortilla.
- When the cheese starts to melt (about 1 minute), flip the tortillas and cook the other side.
- Tortillas should be slightly browned on both sides.
- Cut and serve with salsa, dips, etc.
Additional info:
This recipe is very flexible for the fussy to the sophisticated. Add rosemary and pepper, swap out the apples for some ham or chicken or add some small diced peppers or onions and cilantro. Everyone in the family can have their own custom quesadilla for dinner.
Salad People
Ingredients
- Vegetables
- Cheese
- Nuts
- Dried Fruit
- Beans
Equipment
- Knife
- Cutting board
- Several bowls
- Vegetable peeler
Here is how:
- Wash, chop, dice, peel or otherwise prepare raw veggies in an assortment of shapes and sizes.
- Place veggies and other ingredients in bowls for kids selection.
- Invite kids to make a picture with their food ingredients!
Additional info:
Click here for more kid-friendly eating ideas!
Smarties™ Happy Cookies
Ingredients
- 2/3 cup soft margarine
- 3/4 cup brown sugar
- 1 egg
- 1 1/2 tsp vanilla
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1/2 cup rolled oats
- 1/2 cup chopped nuts
- 3/4 cup chocolate chips
- Smarties™ to decorate
Equipment
- Two mixing bowls
- Measuring cups/spoons
- Two cookie sheets
- Parchment paper
- Electric mixer or large spoon for mixing
- Sieve or sifter
Here is how:
- Preheat the oven to 375° F (190° C).
- Line cookie sheets with parchment paper or coat with oil, butter, or margarine.
- Cream together margarine and sugar, then beat in the egg and stir in the vanilla.
- In a separate bowl, sift together flour and soda, then mix in the oats.
- Stir the flour mixture into the wet ingredients until just blended.
- Fold in nuts and chocolate chips.
- Drop by heaping teaspoon on cookie sheets 2 inches (5 cm) apart.
- Decorate with Smarties ™.
- Bake for about 7–8 minutes.
- Enjoy!
Mini Frittatas
Ingredients
- 4 large eggs
- 1/2 cup half-and-half cream
- 1/2 tsp salt
- mix-ins (cheese, vegetables, crumbled bacon)
- non-stick spray, butter, or oil for greasing muffin tin
Equipment
- Muffin tin
- Whisk
- Medium bowl
Here is how:
- Preheat oven to 350° F.
- Coat muffin pan with non-stick spray, oil or butter.
- Whisk the eggs, cream, and salt in medium bowl.
- Divide into muffin cups.
- Add 2 Tbsp mix-ins per cup.
- Sprinkle with cheese.
- Bake until puffy and golden brown, approximately 25 minutes.
Homemade Pizza
Ingredients
- 2 1/4 tsp active dry yeast
- 1 1/3 cups warm water
- 3 1/2–3 3/4 cups flour (I try using 1 cup whole wheat flour and the rest all purpose white flour)
- 1 Tbsp olive oil
- 2 tsp salt
- 2 tsp sugar
Equipment
- measuring cups and spoons
- large bowl
- wooden spoon
- plastic wrap
- pizza stone or baking sheet
Here is how:
- Stir together yeast, 3 cups of flour, salt, and sugar in a large bowl. Set aside.
- In a large measuring cup, stir together the warm water and oil. Pour the water mixture into the flour mixture, stirring with a wooden spoon until the mixture comes together into a dough.
- Turn out the dough on to a lightly floured counter, kneading for 10 minutes until smooth and elastic. Shape into a ball. If you are making the dough ahead, you can place the dough into a resealable plastic bag and freeze it at this point.
- Brush the inside of a large bowl with olive oil, then set the dough inside, turning to coat it all over with oil. Cover the bowl with plastic wrap and set in a draft-free and warm place to rise for about 90 minutes.
- Preheat the oven to 450° F.
- Punch down the dough on a lightly flour surface, then shape and pull into two 10–12 inch rounds for thin crust, one for a thick crust. Place dough on pizza stone or baking sheet and top. My family's favourite pizza is Roasted Cherry Tomato with Boursin Cheese (see below).
- Bake at 450° F for about 10 minutes, then turn the oven to broil and broil, watching carefully, until the toppings are golden and bubbly.
Roasted Cherry Tomato with Boursin Cheese Topping
Prepare roasted tomatoes
- Pre-heat oven to 400° F
- Get a rimmed baking sheet and line it with parchment paper. Cut all your cute cherry tomatoes in half and put them in a bowl, then drizzle them with enough olive oil to coat. Sprinkle a little salt and pepper on top.
- Dump them out on the parchment paper, cut side up and spread out so that they are in a single layer. Roast for about 45 minutes, or until wrinkled and dried-out looking. Remove from the oven and allow to cool.
Now, for the pizza!
- Roll out your dough and fit it in the pan. Slather with sauce. Cover with some mozzarella cheese, then dot with roasted cherry tomatoes, some thinly sliced bell pepper rings, thinly sliced fresh mushrooms, and thinly sliced pieces of fresh garlic. Dot with crumbled bits of Boursin cheese. (I use about 1/3 to 1/2 package.)
- Bake your pizza at 450° F for about 10 minutes or so, until the bottom of the crust is all nice and brown-about the color that you like your toast. I like to turn on the broiler and broil the top a bit to get the cheese a bit browned and bubbly, but if you do this, be careful! You'd hate to forget about the pizza and let it burn by accident.
- Let it cool slightly before slicing up, and enjoy.
Makes one medium sized pizza (enough for 3-4 people)
Additional info:
To make ahead: After you knead the dough and shape it into a ball, place the dough into resealable plastic bags and put in the freezer. To make pizza, remove the dough from the freezer about 5 hours before you are going to shape and top it so that it can thaw and rise.
Margie’s Pork Tenderloin Saltimboca Roasted on a Bed of Braised Apples
Ingredients
- 1 pork tenderloin (about 1 ½ lbs)
- 2 Tbsp dijon mustard
- 1 tsp pepper
- 1 tsp salt
- 10 sage leaves (enough to cover top of pork)
- 4-6 prosciutto slices
- 4 pink lady or gala apples, sliced thinly, peels on
- 1 cup riesling or gewürztraminer wine
- 2 Tbsp maple syrup
- 1 tsp grainy dijon mustard
Equipment
- cutting board and knife
- measuring cups and spoons
- brush
- roasting pan
- tin foil
Here is how:
- Brush dijon on top of pork. Sprinkle with salt and pepper.
- Place sage leaves all along the top of the pork.
- Lay prosciutto slices on work surface one after the other, slightly overlapping in a row. Place pork on prosciutto slices, sage side down. Wrap it around the pork and seal with your fingers.
- Arrange apple slices in bottom of oven proof roasting pan and drizzle with 1/2 cup of the wine. Put pork on top of apples with the sage side up.
- Roast in preheated 375° F oven for 30–35 minutes.
- Remove from oven and set pork aside, covered with tin foil.
- Place roasting pan on stove top at medium low heat and add remaining 1/2 cup wine to the apples to deglaze, about two minutes.
- Add maple syrup and grainy mustard, and simmer for three more minutes.
- Slice the pork and serve it with the warm apples.
Additional info:
"A busy mother, lawyer, and dedicated friend, Margie is all of that and still manages to sit down with her daughters every day to enjoy dinner hour," writes Shelley Adams.
"Braised red cabbage, mashed potatoes with caramelized onions and a green salad would complete this yummy dinner."
Pat’s Tuesday Night Pasta Sauce
Ingredients
- 2-lb package of penne rigate
- 1/4 cup extra virgin olive oil
- 3–4 hot Italian sausages, uncooked
- 3–4 mild Italian sausages, uncooked
- 1/2 cup fresh basil, chopped
- 2 Tbsp dried oregano
- 1 bunch green onions, chopped
- 1 medium onion, diced
- 1 red pepper, diced into 1/2-inch squares
- 1 green pepper, diced into 1/2-inch squares
- 1 cup mushrooms, sliced
- 3 bay leaves
- 2 chicken bouillon cubes
- 1 jar (650 mL) good quality tomato pasta sauce
- 2 cans (398 mL) diced tomatoes
- 1 1/2 cups half and half cream
- 1 cup parmesan cheese, grated
- 1/2 cup parmesan cheese, grated for the table
Equipment
- measuring cups and spoons
- cutting board and knife
- deep frying pan
- fork, wooden spoon
- large pot for boiling penne
- colander
- serving platter and serving bowls
Here is how:
- Heat oil in a deep frying pan on medium-high heat.
- Squeeze sausage from casing directly into the pan and break uncooked sausage up into little pieces with a fork.
- Add basil and oregano and sauté with sausage, about 8–10 minutes, until done.
- Add green and white onions, red and green peppers, mushrooms, bay leaves and chicken bouillon cubes, and cook for another 10 minutes, being careful not to overcook the vegetables.
- Add tomato pasta sauce and diced tomatoes and bring to a low boil for 30 minutes. Add cream and half of the parmesan. Let simmer for another 20 minutes.
- In the meantime, bring a pot of salted water to the boil and add the penne. Boil until al dente and drain.
- Toss penne with about 2 cups of the sauce (just enough to coat it) and place on a serving platter.
- Top pasta with another 2 cups of sauce and the remaining parmesan.
- Place remaining sauce in serving bowls and set around the table along with the parmesan cheese for the table.
Additional info:
"Growing up with an Italian mother and a trio of sisters, Pat could have stayed right out of the kitchen, but thankfully for all of us lucky pals, he obviously didn’t!" writes Shelley Adams.
"We all dream about driving down our driveways finding a husband like Pat hovering over the stove, creating traditional pasta dishes with mucho amore!
"Buying good quality pasta sauce, pasta and homemade sausages is totally worth it.
"Go to Star Grocery in Trail, BC and ask for Pasquale!"
Coeur à la Crème
Ingredients
- 2 cups ricotta
- 2 cups plain yogurt
- grated rind of 1 orange or lemon
- 1 tsp vanilla extract
- sugar to taste (about 1/4 to 1/3 cup)
- frozen raspberries or strawberries
Equipment
- measuring cup and spoons
- food processor or blender
- sieve and cheesecloth to line it
- bowl large enough to hold the sieve
- zester or fine grater
- heart-shaped mold with holes for draining
- pan large enough to contain the heart-shaped mold
Here is how:
This recipe only takes about 10 minutes of preparation, but you'll need to get started a day ahead of time so that the whey can drain away.
DAY 1
- Combine ricotta and yogurt.
- Blend until smooth.
- Pour into a cheesecloth lined sieve set over a bowl.
- Drain in refrigerator for 24 hours.
DAY 2
- Turn drained cheese mixture into a bowl.
- Blend with grated rind, vanilla and sugar.
- Turn into heart-shaped mold lined with cheesecloth. Set on a dish (I use a pyrex square baking dish) to collect any additional whey.
- Drain in refrigerator for another 4 hours.
- Thaw the frozen berries and purée. You should have about 1 cup of purée. Sweeten with a dusting of sugar, if desired.
PRESENTATION
Turn mold onto plate and remove the cheesecloth.
Pour puréed berries around the heart.
Additional info:
Even if you don't have the heart-shaped mold, you can still make the recipe using a sieve. You'll just end up with a rounded mound of crème which will still look festive surrounded by the puréed berries.
The whey you collect when draining the yogurt-ricotta mixture is great as a substitute for buttermilk in pancakes.
Masala Chicken Fingers with Mint and Mango Chutney
Ingredients
- CHICKEN FINGERS
- 1 lb (500 g) boneless, skinless chicken breasts
- 3/4 cup (185 mL) plain low-fat yogurt
- ½ cup (125 mL) chickpea flour
- 2 Tbsp (30 mL) dried fenugreek leaves
- 1½ Tbsp (22.5 mL) garam masala (see link, below)
- 1 tsp (5 mL) Spanish paprika
- salt and pepper to taste
- 2 Tbsp (30 mL) grapeseed oil
- MINT AND MANGO CHUTNEY
- 2 cups (500 mL) ripe mango chunks OR 1 cup (250 mL) canned mango pulp
- 1 cup (250 mL) loosely packed mint leaves
- 1/2 cup (125 mL) chopped red onion
- 1 medium green chili, finely chopped (optional)
- 1 Tbsp. (15 mL) lemon juice
Equipment
- measuring cups and spoons
- 2 bowls
- cutting board and knife (one for the chicken and another for the vegetables)
- skillet
- tongs or fork
Here is how:
- Cut the chicken breasts into long strips about 1 inch (2.5 cm) wide.
- Combine the yogurt, chickpea flour, fenugreek (crushing it with your hands as you add it), garam masala, paprika, salt, and pepper in a bowl. Stir well.
- Add the chicken strips and coat well with the mixture.
- Heat the oil in a nonstick skillet over medium-high heat.
- When the oil is hot, carefully place the coated chicken in the skillet and reduce the heat to medium.
- Cook until the chicken is done, about 8 to 10 minutes, turning the strips frequently so all sides are nicely browned. The meat should be white all the way through and should pull apart easily.
Serve with Mint and Mango Chutney. To prepare the chutney, combine the ingredients in a separate bowl. When you chop the onion and green chili, be sure to use a separate cutting board and knife from the one you use to cut the raw chicken. Makes 1 cup.
Excerpted from Bal’s Quick and Healthy Indian (Whitecap Books) by Bal Arneson. Photo by Tracey Kusiewicz, excerpted from Bal’s Quick and Healthy Indian (Whitecap Books).
Additional info:
Bal writes, "These don’t take long to put together, and they’re really popular with my kids and their friends. When my six-year-old son has his friends over for a playdate, this is all they seem to want. They like to help make them, too. I’ve offered to teach my 17-year-old daughter and her friends how to prepare this themselves, but so far they only seem interested in eating!
"I love adding dried fenugreek leaves to my recipes for their distinct aroma and also for the added benefits of protein, vitamin C, niacin, and potassium.
"Mangoes are delicious when ripe and in season. During the off-season, I use canned mango pulp, which is available in ethnic stores. This refreshing and flavorful chutney takes only seconds to prepare."
Garam Masala
Ingredients
- 1/2 cup (125 mL) coriander seeds
- 1/2 cup (125 mL) cumin seeds
- 1/4 cup (60 mL) black peppercorns
- 1/4 cup (60 mL) curry leaves
- 3 whole cloves
- 2 black cardamom pods (kept whole)
- 2 cinnamon sticks, each 3 inches (8 cm) long
- 2 bay leaves
Equipment
- measuring cups and spoons
- bowl
- rimmed baking sheet
- grinder
Here is how:
- Preheat the oven to 325°F (160°c).
- Combine all the ingredients in a bowl and mix well.
- Spread the mixture on a rimmed baking sheet and toast in the oven for 15 minutes.
- Allow to cool, and remove the seeds from the cardamon pod, discarding the husk.
- Process the spice mixture to a fine powder in a grinder, such as a coffee grinder reserved for this purpose.
Store the garam masala in an airtight container in a cool place. It will keep well for 3 months. Use this mixture to make Masala Chicken.
Excerpted from Bal’s Quick and Healthy Indian (Whitecap Books) by Bal Arneson.
Lebanese Meat Empanadas
Ingredients
- 1 Tbsp vegetable oil
- 1/2 small onion, finely minced
- 1/2 lb (454 g) lean ground beef
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp of allspice
- 1/2 tsp of black pepper
- 1/4 cup pine nuts (optional)
Equipment
- frying pan
- spatula
- cutting board
- chopping knife
Here is how:
- Heat oil in frying pan.
- Sautée onions for 2 minutes.
- Add ground beef, salt, spices and pine nuts.
- Cook for 15 minutes, until meat juice is clear.
- Set aside and let cool down.
- Make easy pizza dough or thaw phyllo pastry sheets to make beef savoury pastries.
Feta Cheese Filling
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Ingredients
- 125 g feta cheese, drained from liquid
- a few sprigs of parsley
Equipment
- Food processor
- spoon
Here is how:
- Crumble feta cheese with your fingers.
- In a food processor, mix crumbled feta and parsley until well combined.
- Chill until ready to use.
- Make easy pizza dough or thaw phyllo pastry sheets.
- Use cheese filling to make cheese pastries.
Additional info:
You can also use dried oregano or dried mint if you prefer.
Easy Pizza Dough
Ingredients
- 1 Tbsp instant rise yeast
- 1 tsp sugar
- 1 cup all purpose flour
- 1/4 cup warm water
- 2 Tbsp plain yogurt
- 2 Tbsp olive oil
- sprinkle of salt
- pizza toppings or savoury fillings of your choice
Equipment
- large bowl
- measuring spoons
- measuring cup
- plastic wrap
- baking sheet
Here is how:
- Dissolve yeast and sugar in warm water.
- Warm yogurt in the microwave for 15 seconds.
- In a large bowl, combine flour with yeast mixture, warm yogurt, olive oil and salt.
- Knead with your hands. Sprinkle flour onto your hands and knead until dough forms a ball and is no longer sticky.
- Cover bowl with plastic wrap and let rest for 10 minutes, until dough doubles in size.
To make pizza:
- Preheat oven to 425°F.
- Roll out the dough onto a well-floured surface. Transfer to a baking sheet greased with olive oil and spread dough with your hands.
- Cover with toppings of your choice.
- Bake for 20 minutes or until top is bubbly and crust is golden brown.
To make savoury pastries:
- Roll the dough out into a 1/8 inch thick layer.
- Cut dough into circles with round cookie cutters or using a floured glass rim.
- Remove the excess dough from the cut out circle.
- Place about 1 tablespoon of meat filling or cheese filling in middle of circle.
- Carefully fold the circle in half to form a semicircle.
- Crimp down the edges with a fork.
- Place on baking sheet and bake in preheated oven for 15 minutes, flipping once halfway through.
Additional info:
You can also wrap the dough in plastic wrap and keep in the fridge until ready to use, up to 2 days.
Christmas Cheesecake
Ingredients
- 3 cups Oreo cookie crumbs
- 1/2 cup melted butter
- 5 egg whites
- 1/4 cup sugar
- 1 pound cream cheese
- 5 egg yolks
- 2/3 cup sugar
- 3 Tbsp lemon juice
- 1/4 cup flour
- 1 tsp vanilla
- 1 cup sour cream
- TOPPING
- 2 cups sour cream
- 1 tsp vanilla
- 2 Tbsp sugar
Equipment
- measuring cups and spoons
- small bowl
- electric mixer or whisk
- 2 bowls
- 9" springform pan
Here is how:
- Preheat oven to 325° F.
- In a small bowl, mix together the Oreo crumbs and melted butter. Press mixture into springform pan, coming half-way up the sides.
- Beat egg whites until they form stiff moist peaks. Gradually beat in 1/4 cup sugar and refrigerate.
- In another bowl, beat cream cheese until it's softened. Add in egg yolks, one at a time. Gradually beat in the remaining ingredients.
- Fold in egg whites and pour into cake pan. Bake at 325° F for 1 1/4 hour.
- Mix together the topping ingredients until smooth.
- After cheesecake is baked, spread topping over cheesecake and bake for another 5 minutes.
- Serve cheesecake with your favourite topping. For Christmas, edge with a ruffle of whipped cream and garnish with mint leaves. Serve with a puddle of homemade strawberry syrup.
Kale Wreath
Ingredients
- 1.5 L (6 cups) kale
- 60 mL (1/4 cup) chopped red bell pepper
- 15 mL (1 Tbsp) flax oil
- 15 mL (1 Tbsp) lite tamari soy sauce
- 15 mL (1 Tbsp) basamic vinegar
- 30 mL (2 Tbsp) sesame seeds
Equipment
- measuring cups and spoons
- chef's knife and cutting board
- large saucepan with lid
- steamer basket or insert
- tongs or spoon
- platter
Here is how:
- Pour water into the bottom of the pot with the steamer basket.
- Finely chop kale and put in steamer with the bell pepper. Cover and steam until the pepper is tender-crisp.
- Measure the oil, vinegar, soy sauce and seeds into the bowl.
- Warm the platter under hot running water. Dry.
- Toss the cooked vegetables in the bowl and turn the mixture out onto the platter.
- Arrange the kale into a wreath on the platter, leaving a hole in the centre.
Gluten-Free Apple Streusel
Ingredients
- 4 Tbsp finely chopped walnuts
- 2 cups gluten-free flour
- 1/2 cup white sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1 egg
- 1/4 cup oil
- 1/2 cup milk
- 1 apple, grated or finely chopped
- STREUSEL TOPPING
- 2 Tbsp butter
- 2-3 Tbsp gluten-free flour
- 1/4 cups brown sugar
Equipment
- measuring cups and spoons
- cutting board and knife
- grater
- small bowl
- large bowl
- muffin pan
Here is how:
- Preheat oven to 350° F.
- Add streusel ingredients to a small bowl. Rub together until combined. Set aside.
- Mix all ingredients (minus the streusel topping ingredients) just until moist.
- Fill greased muffin tin and sprinkle on the streusel topping.
- Bake at 350° F for 25–30 minutes.
Gluten-Free Date and Nut Muffins
Ingredients
- 1 1/2 cups gluten-free flour (I use a combo of equal parts low fat soy flour, brown rice flour and tapioca starch)
- 1/2 tsp baking powder
- 1/2 cup butter, melted
- 1 3/4 cup brown sugar
- 4 eggs
- 2 cups chopped dates
- 1 cup walnut pieces
Equipment
- measuring cups and spoons
- cutting board and knife
- bowl
- wooden spoon
- muffin tin lined with paper inserts
Here is how:
- Preheat oven to 350° F.
- Cream butter and sugar.
- Beat in eggs.
- Add dry ingredients, dates and nuts. Mix until blended.
- Scoop mixture into 12 muffin cups and bake at 350° F for 25 minutes.
- VARIATION
- Cherry Chews: Add 1/2 cup chopped candied cherries to the batter and pour into a greased 9" x 13" pan. Bake for 30–35 minutes and cut into squares when cool.
Lemon Poppy Seed Muffins
Ingredients
- 5 Tbsp (1/4 cup + 1 Tbsp) butter at room temperature
- 1 cup white sugar
- 2 eggs
- 1 3/4 cup gluten free flour (equal parts soy flour, rice flour and tapioca starch)
- 1 tsp baking powder
- 2 Tbsp grated lemon zest
- 1/4 cup poppy seeds
- 1/2 cup milk
- LEMON SYRUP
- 1/4 cup white sugar
- 1/4 cup lemon juice
Equipment
- measuring cups and spoons
- fine grater
- bowl
- wooden spoon
- muffin cups
- toothpick
- pastry brush
Here is how:
- Preheat oven to 350° F.
- Cream butter and sugar.
- Add eggs and beat well.
- Add dry ingredients with milk and poppy seeds. Mix just until blended.
- Scoop into muffin liners and bake for 20 minutes at 360° F.
- Combine the 1/4 cup sugar and 1/4 cup lemon juice to make a lemon syrup. Using a toothpick, poke small holes in baked muffins and brush on the lemon syrup. Cool in pans.
Additional info:
This recipe works very well just substituting reguar wheat flour for the 1 1/2 cups of gluten-free flour.
Gluten-Free Shortbread
Ingredients
- 1/2 cup low fat soy flour
- 1/2 cup white or brown rice flour
- 1/2 cup tapioca starch
- 1/2 cup icing sugar
- 3/4 cup cold butter
- pinch of salt
Equipment
- measuring cups and spoons
- bowl
- wooden spoon
- whisk
- electric mixer
- fork
- cookie sheet
- parchment paper or silicone mat to line the cookie sheet
Here is how:
- Whisk together the dry ingredients.
- Using a mixer, blend with butter until the dough holds together.
- Roll into 1-inch balls, flatten with a fork dusted with sugar, and place on a parchment or silicone lined cookie sheet.
- Bake at 350° F for 10 minutes or until the cookies begin to turn golden.
Gluten-Free Carrot Cakes or Muffins
Ingredients
- 4 large eggs
- 1 cup white sugar
- 1 cup brown sugar
- 3/4 cup canola oil
- 2 tsp vanilla
- 2 cups gluten free flour (i usually use a combo of equal parts low-fat soy flour, brown rice flour and tapioca starch)
- 2 tsp cinnamon
- 1 tsp grated nutmeg
- 1 Tbsp baking powder
- 1 tsp salt
- 1/4 cup orange juice
- 3 cups peeled and finely grated carrots
- 1 cup broken pecans, lightly toasted
Equipment
- measuring cups and spoons
- peeler
- grater
- 2 bowls
- wooden spoon
- spatula
- 9 x 13" pan, two layer cake pans or 16 lined muffin cups
Here is how:
- In a large bowl, beat eggs and add sugar, vanilla and oil.
- Combine dry ingredients in a separate bowl and blend with ingredients in large bowl until all ingredients are moist.
- Stir in carrots, nuts and juice. If you are using cake pans, grease them and dust with the gluten-free flour you are using for this recipe.
- Pour the batter into the prepared 13" x 9" cake pan or two layer cake pans or 16 lined muffin cups.
- Bake at 350° F for 30–35 minute or 20 minutes for muffins.
Dresden Stollen
Ingredients
- 1 cup dark raisins
- 1 cup diced glazed fruitcake fruit
- 1/2 cup orange juice
- 1 tsp rum flavouring
- 1 tsp almond flavouring
- 2 Tbsp dry yeast
- 1/2 cup warm water
- 2 cups milk
- 1 cup sugar
- 2 tsp salt
- 1 1/4 cups butter or non-hydrogenated margarine
- grated rind of 1 lemon
- 2 cups flour
- 4 large eggs
- 5–7 cups more flour
- 1 tsp cinnamon
- 1 1/2 cups slivered or chopped almonds, lightly toasted
- 1 egg, beaten for brushing on loaves
- icing sugar to dust finished loaves (optional)
Equipment
- measuring cups and spoons
- large bowl
- 2 medium bowls
- large wooden spoon
- clean tea towel
- brush for egg wash
- rolling pin
- cookie sheets
Here is how:
- Soak the fruit in orange juice and flavourings in a medium-sized bowl while you prepare the remaining ingredients.
- In a large bowl, dissolve the yeast in water—add a tsp of the sugar to feed the yeast.
- In another medium-sized bowl, melt the butter and add the milk, sugar, salt and lemon peel. Stir to dissolve the sugar, heating a bit more if required. Cool to lukewarm. Add to yeast mixture in the large bowl and add the 2 cups of flour. Mix well and let stand about a half hour for the yeast to work.
- Stir and mix in eggs, soaked fruit with the liquid, cinnamon and enough flour to make a soft but not sticky dough. Be careful not to add too much flour, or it will be dry. Add the toasted almonds and knead in.
- Place dough in a large, greased bowl and cover with a tea towel. Allow to rise in a warm place until it's doubled.
- Punch down and divide into 4–6 pieces. (Four makes large loaves and six makes moderate-sized loaves.) Roll each piece into an oval about 3/4 " thick. Brush surface with beaten egg.
- Take one of the longer sides and fold over almost in half like an envelope. Place on a baking sheet and allow to rise again until almost doubled in size. Brush with beaten egg and bake at about 350° F for about 25–30 minutes or until done. Do not over bake or it becomes dry. When cool, you may sprinkle with icing sugar.
- Slice and serve.
Additional info:
When you plan to make this recipe, you'll need about 3 hours of rising time in addition to the preparation time.
Gluten-Free Gingersnaps
Ingredients
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1/2 cup fancy molasses
- 2 cups sweet white rice flour
- 1/2 cup tapioca flour
- 1/2 tsp xanthan gum
- 1 Tbsp ground ginger
- 1 tsp baking soda
- 1 1/2 tsp ground cloves
- 1 Tbsp cinnamon
- pinch of salt
- extra sugar for coating
Equipment
- measuring cups and spoons
- electric mixer
- 2 bowls
- spatula
- baking sheet
- parchment paper
Here is how:
- Preheat oven to 350° F.
- Cream the sugar and butter.
- Beat in eggs and molasses.
- In a separate bowl, whisk together the dry ingredients, then stir into the wet ingredients to form a stiff dough.
- Roll by the tablespoonful into balls, then roll in sugar.
- Place about 2" apart on a parchment-lined baking sheet. Press tops to flatten slightly.
- Bake at 350° F for 12 minutes until tops are slightly crackly and edges are light golden.
- Let cool and enjoy—nobody will guess they're gluten-free!
Festive Cranberry Holiday Bars
Ingredients
- 1 cup butter
- 1 1/2 cups plain peanut butter
- 1 1/2 Tbsp vanilla
- 1 1/2 cups brown sugar
- 1 cup honey
- 6 cups oats
- 1 cup unsweetened coconut, toasted
- 1 cup sunflower seeds, toasted
- 1 cup sesame seeds
- 1 cups chocolate chips
- 1 cup dried cranberries (or any other dried fruit)
Equipment
- measuring cups and spoons
- spoon for mixing
- large skillet
- large mixing bowl
- cookie sheet
Here is how:
- Preheat oven to 350° F.
- In a large skillet, toast coconut, sunflower seeds and sesame seeds. Set aside to cool.
- In a large mixing bowl, cream together butter, peanut butter, vanilla and brown sugar.
- Add honey and mix in remaining ingredients.
- Press into greased 12" x 18" cookie sheet.
- Bake at 350° F for approximately 20 minutes or until golden brown. Let cool slightly and cut while still warm.
Additional info:
Be creative! Have fun! This recipe is very flexible. Substitute slivered almonds, pumpkin seeds or cashews for the sunflower seeds. Omit the nuts/seeds altogether if allergic. Play around with the fruit—chopped apricots in the mix taste great!
Enjoy! Enjoy!
African Stew
Ingredients
- 4 cups vegetable stock
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups diced, peeled yams
- 1 cup canned chickpeas
- 1/2 cup brown rice (or quinoa)
- 1/4 tsp salt (optional)
- 1/2 cup natural peanut butter
- 2 cups chopped spinach( or kale)
- 2 Tbsp lemon juice
- dash of chili sauce to taste
Equipment
- cutting board and knife
- measuring cups and spoons
- peeler
- can opener
- large pot with lid
- bowl for making peanut butter paste
Here is how:
- Sauté onion and garlic in 2 Tbsp vegetable stock until onions are soft.
- Add remaining stock, yams, chickpeas, rice and salt. Simmer, covered, for 45 minutes (20 minutes if you are using quinoa).
- In a bowl, blend peanut butter and 1/2 cup liquid from stew to make a paste. Stir into stew with spinach; cook for 5 minutes.
- Stir in lemon juice and chili sauce to taste.
Butternut Squash Soup
Ingredients
- 1 medium butternut squash
- 1 medium size tomato
- 1 small onion
- 4 cups of chicken stock
- 1/2 cup of light sour cream
- 1/2 cup of half and half cream or whipping cream
- 1-2 Tbsp butter
- 1 Tbsp vegetable oil
- salt and pepper to taste
- chopped parsley (optional for garnish)
Equipment
- cutting board
- knife
- baking pan
- large pot
- blender
- stirring spoon
- bowl
- wooden spoon
Here is how:
- Wash butternut squash and cut in half. Take seeds out.
- Melt butter in microwave for 20 seconds and brush squash with butter.
- Bake at 350° F for about 30 minutes until soft but not cooked.
- Mince onion and tomato and sautée with oil in large pot for 2-3 minutes.
- Scoop out squash pulp and add to pot. Stir regularly for 2-3 minutes.
- Add chicken stock and simmer 30 minutes, until squash is tender.
- Remove from heat and let cool for 15 minutes.
- Transfer while still warm to blender and purée. You may want to divide soup into small batches and blend each separately to obtain a smooth texture. At this point, you can set aside a certain amount for freezing.
- Return remaining soup to pot and bring back to boil.
- Mix in sour cream, cream, salt and pepper.
- Garnish with chopped parsley if desired.
Additional info:
This soup freezes well. I usually freeze half of the soup after blending it. To reheat frozen soup, transfer to pot, add some water and gently thaw, stirring regularly. Add sour cream, cream, salt and pepper and enjoy.
Baby Potato + Egg Salad
Ingredients
- 6 eggs
- 8 baby potatoes
- 1 Tbsp + 1 tsp veganaise
- good sprinkle of sea salt and freshly ground pepper
- handful each of fresh basil, chives and watercress, chopped
- 1 tsp grainy mustard
Equipment
- knife and cutting board
- pot
- bowl
- measuring spoons
Here is how:
- Boil the eggs until hard (9 minutes).
- Boil the potatoes until cooked (time depends on size of potato).
- Combine all ingredients in a bowl and roughly mix together.
- Easy! This makes a great side with grilled cheese for lunch or a roasted chicken for dinner.
Carla’s Holiday Green Beans
Ingredients
- 1 can (284 mL) cream of mushroom soup
- 1/2 cup (125 mL) milk
- few pinches red pepper flakes, to taste
- 3/4 cup (175 mL) grated cheddar cheese
- 1 package (1 kg) frozen green beans
- 1 can French fried onions
- 1/4 cup (50 mL) grated parmesan cheese
Equipment
- can opener
- mixing bowl and spoon
- rubber spatula
- measuring cups
- 9" x 13" casserole dish
Here is how:
- Mix mushroom soup, milk, red pepper flakes, cheddar cheese and 1/2 can of fried onions in a bowl.
- Empty package of green beans into casserole dish and add mushroom soup mixture. Stir until beans are coated.
- Top with parmesan cheese and remaining fried onions.
- Bake at 350° F for 30 minutes.
Additional info:
Add 1/4 cup (50 mL) of diced red peppers for a more festive colour.
Cut green beans may be easier for little kids to eat.
Mom’s Best Double Chocolate Brownies
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Ingredients
- 2 unsweetened baking chocolate squares
- 1/2 cup butter or soft non-hydrogenated margarine
- 1 cup granulated sugar
- 2 eggs
- 3/4 cup all-purpose flour
- 1 cup semi-sweet chocolate chips
Equipment
- small pan
- 8 inch square pan
- wooden spoon
- measuring cups
Here is how:
- Melt chocolate squares and butter over low heat, cool.
- Stir in remaining ingredients except 1/2 cup (125ml) chocolate chips.
- Pour into greased 8-inch (2L) square pan.
- Sprinkle remaining chips on top.
- Bake at 350° F for 25-30 minutes.
- Cool and enjoy!
Thimble Cookies
Ingredients
- 4 cups flour
- 2 cups of non-hydrogenated soft margarine or butter
- 1 cup brown sugar
- 2 eggs, seperated
- 2 tsp vanilla
- jam of your choice
- coconut or nuts for rolling cookies
Equipment
- mixing bowl
- mixer
- 2 small bowls
- fork
- cookie sheet
Here is how:
- Mix all ingredients together except egg whites.
- Once mixed, roll into small balls.
- Gently whisk egg whites with fork.
- Coat each cookie ball in egg white wash, then roll in coconut or crushed nuts.
- Place on cookie sheet and put dent in top of each cookie.
- Bake at 325° F for 15-17 minutes.
- Once cool, fill dent with jam.
Leftover Turkey Tex Mex Soup
Ingredients
- 1 tablespoon olive oil
- 1/2 cup minced onion
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 4 cups chicken broth (can also use turkey broth from bones)
- 1 (10.75 ounce) can condensed tomato soup
- 1 (28 ounce) can diced tomatoes
- 1 cup salsa
- 4 cups shredded cooked turkey (or chicken)
- 1 tablespoon dried parsley
- 1 (14 ounce) can black beans, rinsed, drained
- 2 cups frozen corn
- Toppings:
- corn tortilla chips
- shredded cheddar
- chopped fresh cilantro
- sour cream
Equipment
- can opener
- cutting board
- chopping knife
- measuring cups and spoons
- large saucepan
- wooden spoon
Here is how:
- Heat olive oil in a large saucepan over medium heat.
- Add minced onions and cook until onions begin to soften, about 4 minutes.
- Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
- Stir in stock, tomato soup, diced tomatoes, salsa, shredded turkey, and parsley.
- Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve.
- Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
- Serve soup with crushed tortilla chips, shredded cheese, cilantro and sour cream.
Flourless Peanut Butter Cookies
Ingredients
- 1 cup smooth peanut butter
- 1/2 cups sugar (or 1/4 cup brown sugar splenda)
- 1 egg
- 1/4 cup ground flax (optional)
Equipment
- mixing bowl
- spatula/spoon
- cookie Sheet
- measuring cups
Here is how:
- Preheat oven to 325° F.
- Mix 1 cup smooth peanut butter, 1/2 cup sugar, and 1 egg until well blended.
- Roll into balls, place two inches apart on ungreased baking sheet, and flatten with spoon.
- Bake 15 minutes or until lightly browned. Do not overbake.
Cranberry Christmas Bark
Ingredients
- 1 cup shelled pistachios
- 1 lb white chocolate
- 1 cup dried cranberries
Equipment
- measuring cup
- double boiler
- cookie sheet lined with foil or wax paper
Here is how:
- In top of double boiler over hot, not boiling water, melt chocolate, stirring until smooth.
- Remove from heat. Stir in nuts and cranberries.
- Pour mixture onto a foil-lined cookie sheet. Spread into rectangle, 1/2-inch thick.
- Refrigerate until hardened. Break into pieces.
Pecan Cranberry Rye Bread
Ingredients
- 1 1/4 cup warm water (about 110° F) plus more, if needed
- 1 envelope active dry yeast
- 10 ounces (about 2 cups) bread flour
- 5 1/2 ounces (about 1 cup) rye flour
- 1/2 tsp salt
- 1 Tbsp sugar
- 3/4 cup pecan pieces
- 1/2 cup cranberries
- oil to grease the bowl and plastic wrap when letting bread rise
Equipment
- measuring cups and spoons
- mixer with dough hook
- large bowl
- plastic wrap
- rolling pin
- baking sheet
- parchment paper
- wire rack
Here is how:
- Line a baking sheet with parchment paper. Set aside.
- Stir yeast into warm water to dissolve. Let stand until foamy, about 5 minutes.
- Add the flours, salt and sugar and mix on medium-low speed with a dough hook. If the dough is too dry, add more warm water, 1 tablespoonful at a time.
- Switch mixer to medium speed and mix until dough is smooth, elastic, and slightly tacky, 4–5 minutes. The dough will feel stiff.
- Transfer the dough to a lightly oiled bowl, cover with oiled plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
- Turn the dough out onto a lighly floured work surface. Roll dough into a rectangle, about 13" x 10" and 1/2 inch thick, with the short side facing you. Add the cranberries and pecans.
- Fold 1/2" flaps inward on the shorter sides of the rectangle. Start at the top and roll the dough towards you, pressing as you go, to form a tight log. Gently roll the log back and forth to seal the seam. (Brush the seam with water, if necessary, to close.)
- Transfer loaf to the prepared baking sheet, seam side down. Cover loosely with plastic wrap, and let rise in a warm place until dough is puffed and holds an impression from your fingertips, about 45 minutes. Preheat the oven to 350° F halfway through.
- Bake at 350° F, rotating sheet halfway through. The crust should be a deep golden brown and an instant-read thermometer inserted in the centre of the bread should register 190° F, about 35–40 minutes.
- Cool completely on a wire rack before slicing.
- Bread can be kept in a sealed container at room temperature for up to three days. It also freezes well.
Chewy Chocolate Cookies
Ingredients
- 1 cup butter
- 1 cup white sugar
- 1 cup brown sugar, packed
- 2 eggs
- 2 tsp vanilla extract
- 3 cups all purpose flour
- 1 tsp baking soda
- 2 tsp hot water
- 1/2 tsp salt
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts
Equipment
- measuring cups and spoons
- large mixing bowl
- electric mixer or wooden spoon
- scoop or spoon
- cookie sheet
- cooling rack
Here is how:
- Preheat oven to 350° F.
- In large bowl, cream together the butter, white sugar and brown sugar until smooth.
- Beat in eggs, one at a time, then stir in the vanilla.
- Dissolve baking sodia in hot water. Add to the batter along with salt.
- Stir in the flour, chocolate chips, and walnuts.
- Drop on ungreased cookie sheet in large spoonfuls.
- Bake until edges are lightly browned, about 10 minutes.
- These cookies are so good....
Cranberry Relish
Ingredients
- 2 cups fresh cranberries (or thawed frozen cranberries)
- 1 seedless orange and zest
- 1/4 cup sugar
Equipment
- measuring cup
- rasp or fine grater
- small bowl
- food processor
Here is how:
- Measure two cups of cranberries into the bowl of a food processor.
- Wash and dry the orange. Placing the rasp or grater over a small bowl, grate the zest (the thin, coloured part of the orange skin) into the bowl. Add the zest to the processor bowl.
- Peel the orange, separate the sections and remove seeds, if any. Add the orange sections to the processor.
- Add the sugar, then pulse the mixture until it is evenly chopped.
- It's best to make this relish several hours or a day ahead of serving so all the flavours meld.
Persian Herb Omelette
Ingredients
- 1 cup chopped parsley
- 1 cup chopped scallions, leeks or green onions
- 1/2 cup chopped fresh dill
- 1/2 cup chopped mint
- 1 cup chopped fresh spinach
- 8 eggs
- pinch of turmeric
- a few chopped walnuts
- salt and pepper to taste
- 2 tsp vegetable oil
Equipment
- measuring cups and spoons
- cutting board and knife
- large frying pan or saucepan
- spatula
- large bowl
- fork or whisk
- ovenproof dish
Here is how:
- Preheat the oven to 350° F.
- In a saucepan, heat the oil and add all the greens (spinach and herbs). Heat just until they're wilted. Remove and set aside.
- Beat the eggs until slightly frothy. Add the salt, pepper, walnuts and turmeric to the eggs, then add the already cooked greens. Mix well.
- This mixture can be cooked on the stovetop, like a tortilla, or else in the oven, like an Italian frittata. For now, the oven version:
- Lightly butter an overproof dish and pour in the egg mixture. Allow to cook until the eggs are fully set and slightly golden on top, about 20–30 minutes. The kuku can be served hot or cold, as a meal or as a snack and is especially nice accompanied by yogurt.
Chicken in Ginger Carrot Sauce
Ingredients
- 5 cups baby carrots
- 1/2 cup roughly chopped ginger
- 2 white onions (yellow are OK too)
- 1 orange
- 1 can coconut milk
- 2 cups chicken broth
- extra virgin olive oil
- 1 tsp cumin
- 1 tsp cinnamon
- nutmeg
- salt
- pepper
- 5 chicken breasts
- sour cream, chopped green onions and nutmeg to finish
Equipment
- measuring cups and spoons
- cutting board and chef's knife
- medium pan with lid
- wooden spoon
- medium/large pot
- food processor
Here is how:
- Heat up about 2 Tbsp of olive oil in a medium pan and add the chicken pieces. Sauté the chicken until it's golden and cooked through (74° C). Set aside, covered with a lid.
- Rougly chop the 2 onions. Peel the ginger and chop it into small pieces. You should have 1/2 cup of ginger after chopping. Add the onions and ginger into the medium/large pot and sauté until the onions start to turn slightly brown. Add about 1 tsp cinnamon and 1 tsp cumin. Mix well.
- Now you will need 2 cups of chicken broth. Pour the chicken broth into the pot and stir for about a minute.
- Chop carrots into small pieces. Add the carrots into the pot and cook until they are soft. Once the carrots are cooked, add 1 can of coconut milk. Mix it all well, turn off the heat and set aside.
- Peel the orange and chop it into smaller pieces,. Add it to the pot. Once the mixture in the pot cools down a little, you can use the food processor to make a purée.
- Add the chicken to the pot, and season with salt and pepper, according to your own taste.
- I add about 2 Tbsp of sour cream at the end just to give it really smooth flavour. I garnish my meal with chopped green onions and a dash of nutmeg.
Christmas Frittata
Ingredients
- 1 Tbsp vegetable oil or butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups broccoli, chopped
- 1 red bell pepper, chopped
- 8 eggs
- 1/4 cup milk
- 1/4 cup cheddar cheese, shredded
- 1/2 tsp each salt and pepper
- 1/2 tsp each dried basil and oregano
Equipment
- measuring cups and spoons
- cutting board and knife
- grater
- medium mixing bowl
- oven-proof frying pan with lid
- spatula
Here is how:
- Preheat oven to 450° F.
- Heat oil or butter over medium heat in frying pan. Sauté vegetables until tender-crisp (about 5 minutes).
- Meanwhile, beat eggs, milk and spices in a medium mixing bowl.
- Pour egg mixture on top of vegetables and cook covered for about 5 minutes or until eggs begin to set.
- Sprinkle cheese on top and transfer to oven. Cook uncovered at 450° F for about 10 minutes or until eggs are set and cheese is all melted.
- Cut into 6 wedges and enjoy!
Peanut Butter Balls
Ingredients
- 2 cups peanut butter
- 1 cup oatmeal
- 1/2 cup honey
- ADD ANY OF THE FOLLOWING:
- 1 cup raisins
- 1 cup cranberries
- 1 cup walnuts
- 1/2 cup chocolate chips
- 1 cup pumpkin seeds
- 1–2 tsp cinnamon
- 1/2 cup sesame seeds
Equipment
- measuring cups and spoons
- large bowl
- wooden spoon
- cookie sheet
Here is how:
- In a large bowl, mix the peanut butter, honey and oatmeal until mixed well together.
- Add any of the nuts, raisins or chocolate that you desire (but not the sesame seeds) and mix well.
- Roll a tablespoon of the dough into a ball and then roll in sesame seeds. Place on cookie sheet.
- When you have formed all the balls, place the cookie sheet into the fridge. Cool for two hours and then store in fridge or freezer.
- Enjoy!
Colourful Quinoa Salad
Ingredients
- 1 tsp canola oil
- 1 Tbsp minced garlic
- 1/4 cup diced (yellow or red) onion
- 2 1/2 cups water
- 2 tsp salt
- 1/4 tsp ground black pepper
- 2 cups quinoa
- 3/4 cup diced fresh tomato
- 3/4 cup diced carrots
- 1/2 cup diced yellow bell pepper
- 1/2 cup diced cucumber
- 1/2 cup frozen corn kernels, thawed
- 1/4 cup diced red onion
- 1 1/2 Tbsp chopped fresh cilantro
- 1 Tbsp chopped fresh mint
- 1 tsp salt
- 1/4 tsp ground black pepper
- 2 Tbsp olive oil
- 3 Tbsp balsamic vinegar
Equipment
- measuring cups and spoons
- cutting board and chef's knife
- deep cooking pot with lid
- large mixing bowl
- spatula
Here is how:
- Heat the canola oil in a deep cooking pot over medium heat. Stir the garlic and 1/4 cup onion in the hot oil until the onion has softened and turned translucent, about 5 minutes.
- Pour in the water, 2 tsp salt, and 1/4 tsp black pepper and bring to a boil; stir the quinoa into the mixture, reduce heat to medium-low and cover.
- Simmer until the quinoa is tender, about 20 minutes. Drain any remaining water from the quinoa and transfer to a large mixing bowl. Refrigerate until cold.
- Stir the tomato, carrots, bell pepper, cucumber, corn and 1/4 cup red onion into the chilled quinoa.
- Season with cilantro, mint, 1 tsp salt and 1/4 tsp black pepper. Drizzle the olive oil and balsamic vinegar over the salad. Stir gently until evenly mixed.
Crustless Pumpkin Pie
Ingredients
- 1 can (398 mL) pumpkin (plain, not pie filling)
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 eggs (slightly beaten)
- 1 can (385 mL) evaporated milk
- vanilla yogurt
Equipment
- large bowl
- large spoon for mixing
- can opener
- small bowl (for beating eggs)
- fork (for beating eggs)
- glass pie plate
Here is how:
- In a large bowl, mix pumpkin, sugar, salt and spices.
- Stir in the two slightly beaten eggs and mix well.
- Add the evaporated skim milk (shake can before opening) and stir until smooth.
- Pour into a lightly greased glass pie plate. (This recipe works best in a glass pie plate instead of metal.)
- Bake in a 400° F oven for about 40 minutes or until a knife inserted in the center comes out clean.
- Once cooled, serve with vanilla yogurt (or light whipped cream).
Additional info:
This pie is even better if made the day before!
Fabulous Granola
Ingredients
- 8 cups slow oats
- 1 cup sesame seeds
- 1/2 cup grape seed oil
- 1/2 cup coconut oil (melted)
- 1/2 - 2/3 cup agave or maple syrup
- 2 tsp vanilla or cinnamon (depending on your preference)
- NUT MIXTURE
- 1 cup raisins or cranberries
- 1 cup sunflower seeds (raw)
- 1/2 cup cashews, chopped
- 2/3 cups walnuts or pecans, chopped
- 2/3 cup pumpkin seeds
- 1/2 cup hemp, flax or chia seeds
- 2/3 cup thin sliced almonds
- 1 cup coconut (optional)
- 1 cup chocolate chips (optional)
Equipment
- measuring cups and spoons
- large bowl
- wooden spoon
- baking sheet
- resealable plastic bags or airtight containers for storing
Here is how:
- Mix oils and syrup together in a large bowl.
- Add oats and mix thoroughly. Spread on large baking sheet.
- Roast at 200° F for 3 hours, turning the mixture once in a while. Cool.
- When completely cool, put the granola mixture in a large bowl. Add nut mixture and combine.
- Store in resealable plastic bags and freeze. Use as desired!
Additional info:
Fabulous with yogurt and fresh fruit. A perfect gift idea packaged in a festive bag!
Enjoy!
Chocolate Trifle
Ingredients
- 1 pkg. (510 g) chocolate cake mix
- 4 cups cold milk
- 2 pkg. (4-serving size each) instant chocolate pudding
- 1 tub (1 L) Cool Whip whipped topping, thawed
- 4 (39 g each) Toffee Crunch chocolate bars, crushed
Equipment
- measuring cups
- 9 x 13 inch baking pan
- wire rack
- medium mixing bowl
- wire whisk
- blender
- bowl for trifle
- knife
- cutting board
Here is how:
For cake batter:
- Prepare cake batter and bake in 13 x 9-inch baking pan as directed on package.
- Cool completely on wire rack.
- Cut into 1/2-inch cubes.
For pudding:
- Add milk to dry pudding mix in medium bowl.
- Beat with wire whisk 2 minutes or until well blended.
For trifle:
- Layer half of the cake cubes in large glass trifle bowl.
- Layer half of pudding.
- Layer half of whipped topping.
- Layer half of crushed chocolate bar.
- Repeat all layers.
- Serve immediately or cover and refrigerate until ready to serve.
Dream Cheese Cakes
Ingredients
- 3 8-oz packages cream cheese
- 1 1/2 tsp vanilla
- 1 cup sugar
- 5 eggs
- TOPPING
- 2 500 mL tubs sour cream
- 1/4 cup sugar
- 1 tsp vanilla
- red or green cherries (optional)
Equipment
- measuring cups and spoons
- bowl
- electric mixer
- small paper cups
- spatula
- cookie sheet
- wire cooling rack
Here is how:
For filling:
- Preheat oven to 350° F.
- Add cream cheese and vanilla to bowl and mix well.
- Add 1 cup of sugar and eggs. Beat well.
- Fill each paper cup 1/2 full with filling.
- Bake at 350° F for about 15-20 minutes (until tops crack slightly).
For topping:
- While filling is baking, combine sour cream, 1/4 cup of sugar and vanilla and mix well.
To finish:
- Spoon small amount of topping on the cakes and bake for an additional 5 minutes.
- Cool on rack.
- Garnish with piece of cherries.
- Refrigerate.
Brown Sugar Shortbread
Ingredients
- 1 cup butter
- 1/2 cup brown sugar
- 2 1/4 cups flour
- candied cherries (optional)
Equipment
- measuring cup
- bowl
- electric mixer
- fork
- cookie sheet
Here is how:
- Preheat oven to 325° F.
- Add butter and sugar to a bowl. Cream together thoroughly with electric mixer.
- Spoon flour a little at a time into mixture until all of the flour has been used up.
- Turn dough out onto a clean, floured surface and with floured hands, gently flatten. Cut into shapes or roll into balls and flatten with a fork. Put a cherry on top if desired.
- Bake at 325° F for 15–20 minutes or until golden.
Chocolate Peanut Butter Balls
Ingredients
- 1 cup peanut butter
- 1 cup chopped dates
- 1 cup icing sugar
- 1 cup walnuts
- 8–10 semi-sweet chocolate squares
Equipment
- measuring cup
- bowl
- electric mixer
- double boiler
- waxed paper
- 2 forks
Here is how:
- Combine peanut butter, dates, icing sugar and walnuts in a bowl. Mix well.
- Roll into balls about 3/4" in diameter.
- Melt hot chocolate over hot water in double boiler.
- Using two forks, dip each ball into melted chocolate and place on wax paper to dry.
- Voilà!
- This is a recipe my mom made when I was a kid and I still make it. It is my kids' favorite Christmas cookie/treat!
Coffee Shortbread Stars
Ingredients
- 250 mL butter
- 125 mL brown sugar (packed)
- 60 mL white sugar
- 30 mL instant coffee granules
- 500 mL all purpose flour
- 2 mL salt
- melted dark and white chocolate for decorating
Equipment
- measuring cups and spoons
- bowl
- electric mixer
- plastic wrap
- rolling pin
- star-shaped cookie cutter
- spatula
- cookie sheet
- wire cooling rack
Here is how:
- Cream butter and sugars in a medium mixing bowl.
- Beat in coffee granules.
- Gradually beat in flour and salt until mixture is a firm dough.
- Wrap dough in plastic wrap and chill for 30 minutes.
- Preheat oven to 300° F.
- Roll dough out to quarter inch thickness and cut with star-shaped cookie cutters.
- Place cookies on ungreased cookie sheet, about 5 cm apart.
- Bake for 20 to 22 minutes at 300° F until cookies are set and light golden brown.
- Remove to wire racks to cool.
- When cold, drizzle with melted white and dark chocolate. Allow to set.
Lemon Loaf
Ingredients
- 1 egg
- 3/4 cup sugar
- 1/2 cup oil (I use 1/3 cup)
- 1/2 cup milk
- 1 lemon—rind and juice
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/8 tsp nutmeg
- 1 cup peeled and grated zucchini—squeeze well
- GLAZE
- 2 Tbsp lemon juice
- 1/4 cup sugar
Equipment
- measuring cups and spoons
- grater
- sifter
- mixing bowl
- hand mixer or stand mixer
- 9" x 5" loaf pan
Here is how:
- Preheat oven to 350° F.
- In mixing bowl, beat egg with sugar. Add oil and milk and 2 Tbsp of lemon juice.
- Sift dry ingredients. Add dry ingredients to mixing bowl.
- Fold in zucchini and lemon rind. Stir until moistened (mixture will be thick).
- Bake in a greased 9" x 5" loaf pan at 350° F for one hour.
- Meanwhile, prepare the glaze by mixing lemon juice and sugar together. Pour over warm loaf while it's in the pan. Let it stand for 30 minutes.
Bannock
Ingredients
- 2 cups (500 mL) flour
- 2 1/2 tsp (15 mL) baking powder
- 1 tsp (5 mL) sugar
- pinch of salt
- 1/4 cup (50 mL) oil
- 1 cup (25 mL) water
- oil, if you are frying the bannock
Equipment
- measuring cups and spoons
- bowl
- frying pan, stick or cookie sheet
Here is how:
- Mix all dry ingredients together.
- Slowly mix in oil until it looks like coarse oatmeal.
- Make a hole in the centre of the bowl and pour in water. Mix together.
- Knead for a few minutes, but not too long, as it makes the bannock tough.
- Pat out with hands to about 3/4" (about 1 cm) thickness and proceed with one of the methods below.
Bonfire Bannock
Prepare the basic dough and cut it into strips. Wrap the strips around a stick about one-half an inch thick. Holding the stick about 8 inches from the fire, rotate it slowly until the bannock is golden brown.
Fried Bannock
You can make the dough and fry it in a frying pan in about 1 inch of oil until golden brown. Serve warm.
Camp Bannock
Dough can be placed in a frying pan that is set on an angle over an open fire.
Beach Bannock
Bannock was cooked in sand before the use of European cooking utensils became widespread.
On the beach find a place with clean gravel or sand. Dig a pit about two feet deep and three feet long. Fill it with gravel or sand; this insures that no sticks or large stones are in the sand. Some people prefer the flavour of a bannock cooked in gravel to one cooked in sand. Build a fire over the pit to heat the sand. After three hours, scrape away the hot embers of the fire, stir the sand, and test the sand for readiness. If the sand is at the correct temperature, flour sprinkled on the pit will slowly brown; if it is too hot, the flour will burn and smoke; if the sand is too cool the flour will not brown.
Press the bannock dough into a circle one and one-half inches thick. Scoop out some of the hot sand with a stick and smooth out a place in the pit for the dough. Cover the dough with three inches of hot sand. With this method, bannock takes twenty minutes to cook. Dig the bread from the sand and scrape away any sand on the crust. If the sand won’t brush off the surface of the bannock, the pit was too cool.
Cool off your cooked bannock before you eat it or you'll burn your tongue! Enjoy!
Additional info:
Derived from a Scottish word, First Nations people borrowed the European method of making biscuits or scones and began making their own rustic form of bread known as bannock. This hearty bread was popular with voyageurs, hunters, trappers and traders because it was very filling and easy to pack for expeditions. Today, bannock and its cousin, fry bread, continue to be very popular in First Nations communities throughout 'Turtle Island'*.
*Turtle Island, as Canada was known among First Nations, was named for its shape!
Chocolate Mint Cookie Delights
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1 tsp. mint extract (optional)
- 1/3 cup cocoa powder
- 1 3/4 cup flour
- dash of salt
- 1/2 tsp baking soda
- 1 1/3 cup chocolate chips
- chocolate syrup for decorating cookies
- 1 or 2 candy canes, crushed into very fine bits (optional)
Equipment
- measuring cups and spoons
- mixing bowl
- electric mixer
- wooden spoon
- spatula
- cookie sheets
- parchment paper or butter for greasing cookie sheets
Here is how:
- Preheat oven to 350° F.
- Add butter and sugars to a mixing bowl and beat until light and fluffy. Mix in eggs and vanilla extract. You can add mint extract here if you wish.
- On low speed, mix in cocoa. Add flour, salt and baking soda. Mix on low until fully combined. Finally, mix in chocolate chips.
- Drop by rounded teaspoonful on greased (or parchment covered) baking sheet two inches apart. Bake for 12-13 minutes or until tops are dry and set. Cool.
- After about 10 minutes of cooling. drizzle a small amount of chocolate syrup onto each cookie, and immediately sprinkle crushed candy cane onto the syrupy parts. Then eat all of them!
Cheese Straws
Ingredients
- package of puffed pastry—thawed
- 185 mL grated old cheddar (or any other sharp flavoured cheese of your choice)
- sesame seeds
- 1 beaten egg
- flour for dusting counter
Equipment
- rolling pin
- cookie sheet
- parchment paper or silicone liner (optional)
- knife
Here is how:
- Preheat oven to 375° F.
- Dust your counter with flour. Place thawed pastry puff dough on the floured surface and a little more on the dough to prevent the rolling pin from sticking.
- Roll out the pastry dough until it is 1 cm thick. Sprinkle with cheese. Fold over and roll out again. Fold over a second time and roll out to half a cm thickness.
- Cut the dough into 1.5 cm strips. Take each strip and twist several times. Place on cookie sheet and brush each strip with egg wash and sprinkle with sesame seeds.
- Bake until golden brown, about 15 minutes.
Enjoy!
Amaretti
Ingredients
- 8 eggs
- 4 cups sugar
- 12 cups crushed almonds
- 1 Tbsp cocoa powder
- 3/4 bottle almond extract (43 mL size bottle)
- sugar
Equipment
- large and small measuring cups
- measuring spoons
- large bowl
- wooden spoon
- cookie sheet
- parchment paper
Here is how:
Preheat oven to 325° F.
Beat eggs in the bowl.
Add 8 cups of crushed almonds and the remaining ingredients and mix well. Gradually add the rest of the crushed almonds and mix slowly.
Line the cookie sheet with parchment paper.
Form the mixture into little balls, a bit smaller than rum balls. Roll each ball in sugar, then place on cookie sheet.
Bake for 15 minutes at 325° F
Brussels Sprouts with Bacon
Ingredients
- 1 lb of Brussels sprouts
- juice of 1 lemon
- 1–2 cloves garlic, smashed
- 1–2 Tbsp olive oil
- 5–10 slices of pancetta or bacon
- fresh ground pepper, to taste
- toasted pumpkin seeds
Equipment
- paring knife
- vegetable steamer
- large sauté pan
- paper towels for draining the bacon
Here is how:
- Wash sprouts and peel off any loose leaves. Place sprouts in top part of steamer and steam until just cooked (approximately 10 minutes). When done, rinse with cold water.
- Immediately squeeze lemon juice over top. Note: this can be done up to a day ahead to free up stove space and save time!
- Before proceeding to the next step, cut each sprout into either halves or quarters. The smaller the pieces, the more kid-friendly they are!
- Very lightly coat the bottom of a large sauté pan with olive oil. Cut bacon into strips or chunks. Slowly cook until soft and done, but not overly crispy.
- When the bacon is done, remove and place on paper towel to drain. Pour off any excess grease at bottom of pan.
- Add garlic to pan. When slighly soft, add sprouts, remaining oil and pepper to taste. Heat through. Add bacon back to pan. Sprinkle roasted pumpkin seeds on top.
- Toss and serve.