Salad Of Warm Asparagus With Rhubarb-vinaigrette

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 1 cup rhubarb, diced
• 4 tablespoons honey
• 1 spring onion
• 2 oranges
• 1 garlic clove
• 1 teaspoon ginger, minced
• 1 chili, red
• 1 tablespoon vinegar, raspberry
• 3 tablespoons canola oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper, whole
• 1/2 teaspoon fennel seed
• 1 lb asparagus,
• 1 lb asparagus, green
• 1 dash salt
• 1 dash brown sugar

Recipe

• 1 for the dressing:.
• 2 combine diced rhubarb with 2 tablespoons of the honey, let stand.
• 3 finely slice spring onion.
• 4 grate peel of one orange, juice both oranges.
• 5 finely chop chili, ginger and garlic.
• 6 grind kosher salt, pepper and fennel seeds in a mortar.
• 7 combine orange juice, chili, ginger, garlic and half of the rhubarb, bring to a boil and let simmer until half of the liquid is evaporated and the rhubarb has broken down.
• 8 add remaining rhubarb, spring onion, orange peel, raspberry vinegar, canola oil and grated spices.
• 9 let stand on the warm stove, but don't boil!
• 10 for the salad:.
• 11 peel asparagus if using it.
• 12 cut and green asparagus diagonally into 2 inch pieces.
• 13 bring 1/2 cup water with one dash salt and one dash brown sugar to a boil, add asparagus and boil for 5 minutes.
• 14 remove from liquid and let liquid boil until reduced to one half, then add to vinaigrette.
• 15 combine asparagus and vinaigrette and serve warm.

Creamy Sriracha Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 1/2 cup mayonnaise
• 2 tablespoons canola oil
• 2 tablespoons red wine vinegar
• 1 -2 tablespoon sriracha asian garlic sauce (or more to taste)
• 1/2 teaspoon garlic powder or 1 fresh garlic clove, minced
• 1 teaspoon sugar
• salt, to taste

Recipe

• 1 add all ingredients to a small bowl. whisk until smooth.

Sweet And Spicy Peanut Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 tablespoon canola oil
• 1 large onion, diced (for 2 cups)
• 1/2 red bell pepper, seeded and diced
• 1/2 yellow bell pepper, seeded and diced
• 2 carrots, diced (for about 1 1/4 cups)
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper, freshly ground
• 1 large garlic clove, minced
• 1 teaspoon ginger, peeled and grated
• 1 large sweet potato, peeled (for 2 1/2 cups)
• 6 cups chicken broth or 6 cups vegetable broth
• 1 (14 1/2 ounce) can diced tomatoes, with juices
• 2/3 cup creamy peanut butter
• 2 teaspoons honey
• 1/2 cup green onion, sliced (for garnish)
• 1/2 cup peanuts, chopped (for garnish) (optional)

Recipe

• 1 saute onion, peppers, and carrots in canola oil, stirring about every minute until veggies soften and begin to brown (about 5 minutes).
• 2 add cayenne, black pepper, garlic, and ginger and continue to cook 1 minute.
• 3 add sweet potato, broth, and tomatoes.
• 4 bring to boil, then lower heat and simmer 20 minutes.
• 5 puree soup with an immersion blender ( i leave mine a little chunky). if you don't have an immersion blender, it can be pureed in a regular blender in batches.
• 6 add peanut butter and honey and stir over low heat until the peanut butter is melted and well mixed.
• 7 serve warm.
• 8 garnish with green onion and peanuts (optional).
• 9 enjoy!

Tempeh Rendang

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 stalk lemongrass
• 3 shallots, quartered
• 3 garlic cloves
• 2 chilie bell peppers, sliced
• 1/4 cup dried unsweetened coconut
• 2 tablespoons canola oil
• 8 ounces tempeh, cubed
• kosher salt
• 1 teaspoon ground star anise or 1 teaspoon fennel seed
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 sweet potato, cut into cubes
• 3/4 cup unsweetened coconut milk
• 1 cup water
• fresh ground pepper, to taste
• 2 scallions, bias thin sliced
• jasmine rice or roti, jala

Recipe

• 1 notes:.
• 2 lemongrass paste: you want to use the small long skinny cilie peppers for this.
• 3 tempeh: you want to cube the tempeh and sweet potatoes into 1/2 inch cubes. ground the fennel seeds in a grinder. use the and the green of the scallions.
• 4 paste: cut bulbous bottom 3rd of lemongrass stalk off. save rest for another use. remove and discard the tough outer leaves and with a sharp knife cut into thin rounds. transfer to blender and finely chop. you should have 3 tbsp approximately add the rest of the paste ingredients and puree to thick paste. add up to 3 tbsp water if needed to get correct consistancy.
• 5 tempeh: in large skillet, toast coconut over med heat shaking pan an stirring constantly until it becomes uniformly dark and golden brown. don't let it get too dark. about 5 to 7 minutes then transfer to plate.
• 6 now in the same skillet add the oil and heat over med high. add the tempeh and fry until golden brown on bottom. salt liberally. shake skillet vigoursly and bron on other side. you are looking at 3 to 5 minutes per side. add the ingredients from the star anise to the cloves and the paste and cook for 2 minutes more.
• 7 now add the potato, milk and water. cover and boil for 5 minutes. uncover and boil for 2 mins until potato is tender. stir frequently. remove freom heat and add toasted coconut. salt and pepper to taste. garnish with the scallion just before serving with jasmine rice or roti jala.
• 8 make up to 2 days ahead and store in airtight container in fridge. reheat on stove, stir constantly or heat in microwave. add the scallions just before serving.

Marinated Lamb Tenderloin With Bourbon

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 lb lamb tenderloin
• 1/3 cup soy sauce
• 1/4 cup bourbon
• 3 tablespoons worcestershire sauce
• 1/8 cup water
• 1/8 cup canola oil
• 2 garlic cloves, minced
• 2 tablespoons brown sugar
• 1 tablespoon ground black pepper
• 1/2 teaspoon pepper
• 1/4 teaspoon ground ginger

Recipe

• 1 rinse tenderloin and pat dry.
• 2 combine all ingredient in a large zip-lock plastic bag.
• 3 seal and chill at least 8 hours or overnight.
• 4 remove lamb from marinade and discard marinade and grill.
• 5 over indirect heat until meat reachs an internal temperature of 150 degrees, approximately 50 minutes.

Tempura Avocado Bites With Teriyaki-lemon Dipping Sauce

Total Time: 18 mins Preparation Time: 8 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 avocados
• 1 cup tempura mix
• 1/2 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• 1 pinch cayenne (*optional, if you want it a little spicy)
• 2 cups canola oil (you may also use olive oil, canola oil is not as expensive)
• 1/2 cup japanese mayonnaise (kewpie brand or regular light mayo)
• 1/4 cup teriyaki sauce (kikkoman brand)
• 1/2 lemon
• wasabi (optional)

Recipe

• 1 place 1 cup of tempura batter mix into a bowl and add 1/2 cup of water along with all of the spices listed above. whisk everything together until thick or a pancake batter consistency.
• 2 cut avocado's in half, then slice into half inch slices lengthwise.
• 3 pour 2 cups of canola oil (or your oil of choice) into a frying pan and turn the heat to medium (7). you can also use a deep fryer.
• 4 while waiting for the oil to heat up, coat the avocado slices with the tempura batter. you may want to use two forks to toss them back and forth if you don't want to get too messy. but since avocados are quite fragile and slippery, the two-fork method is much more manageable and cleaner for me. otherwise, you may also use your hands if you want :).
• 5 by this time, the oil should be hot enough to start frying the avocado's. cooked when golden brown.
• 6 to make the teriyaki-lemon dipping sauce: combine 1/2 cup of kewpie japanese mayo (or light mayo if you don't have), 1/4 cup of kikkoman teryiaki sauce, and a squeeze of lemon juice. adding wasabi is also optional for those who like it spicy. mix well.
• 7 when avocado's are cooked golden brown, place them on some paper towels to absorb excess oil. feel free to double fry them for extra crunchiness!
• 8 serve with teriyaki-lemon dipping sauce.

Strawberry Peach Vinegar

Total Time: 17 mins Preparation Time: 10 mins Cook Time: 7 mins

Ingredients

• 3 cups vinegar
• 1 1/2 cups sliced strawberries
• 1 1/2 cups sliced peaches (peeled)

Recipe

• 1 in a saucepan, combine the ingredients; cover and bring up to a boil. let simmer for about 3 minutes, then remove from heat.
• 2 pour mixture into a clean glass jar, preferably one you've sterilized first. loosely cover and let stand at room temperature overnight.
• 3 the following morning, strain mixture (discarding fruit) and decant into clean bottles. cover tightly and refrigerate.
• 4 let sit in fridge for one week before using, to allow flavours to fully develop.
• 5 this vinegar makes an excellent salad dressing when 1/2 cup of it is whisked together with a tsp or two of dijon mustard, some salt and pepper, two or three tsps of freshly squeezed lemon juice and about a cup of canola oil.

Tempeh Rendang

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 stalk lemongrass
• 3 shallots, quartered
• 3 garlic cloves
• 2 chilie bell peppers, sliced
• 1/4 cup dried unsweetened coconut
• 2 tablespoons canola oil
• 8 ounces tempeh, cubed
• kosher salt
• 1 teaspoon ground star anise or 1 teaspoon fennel seed
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 sweet potato, cut into cubes
• 3/4 cup unsweetened coconut milk
• 1 cup water
• fresh ground pepper, to taste
• 2 scallions, bias thin sliced
• jasmine rice or roti, jala

Recipe

• 1 notes:.
• 2 lemongrass paste: you want to use the small long skinny cilie peppers for this.
• 3 tempeh: you want to cube the tempeh and sweet potatoes into 1/2 inch cubes. ground the fennel seeds in a grinder. use the and the green of the scallions.
• 4 paste: cut bulbous bottom 3rd of lemongrass stalk off. save rest for another use. remove and discard the tough outer leaves and with a sharp knife cut into thin rounds. transfer to blender and finely chop. you should have 3 tbsp approximately add the rest of the paste ingredients and puree to thick paste. add up to 3 tbsp water if needed to get correct consistancy.
• 5 tempeh: in large skillet, toast coconut over med heat shaking pan an stirring constantly until it becomes uniformly dark and golden brown. don't let it get too dark. about 5 to 7 minutes then transfer to plate.
• 6 now in the same skillet add the oil and heat over med high. add the tempeh and fry until golden brown on bottom. salt liberally. shake skillet vigoursly and bron on other side. you are looking at 3 to 5 minutes per side. add the ingredients from the star anise to the cloves and the paste and cook for 2 minutes more.
• 7 now add the potato, milk and water. cover and boil for 5 minutes. uncover and boil for 2 mins until potato is tender. stir frequently. remove freom heat and add toasted coconut. salt and pepper to taste. garnish with the scallion just before serving with jasmine rice or roti jala.
• 8 make up to 2 days ahead and store in airtight container in fridge. reheat on stove, stir constantly or heat in microwave. add the scallions just before serving.

Savory Lamb Stew

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• 1 tablespoon extra virgin olive oil or 1 tablespoon canola oil
• 2 lbs cubed lamb stew meat
• salt
• black pepper
• garlic powder
• 2 tablespoons cornstarch
• 8 red potatoes
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 sweet onion, diced
• 1 (11 ounce) can whole kernel corn
• 1 (14 ounce) can stewed tomatoes
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 1/4 cups milk
• 1 (14 ounce) can beef broth
• 2 teaspoons ground cumin
• 1 tablespoon italian seasoning

Recipe

• 1 for some reason it won't let me add a ingredient. you can also add a 4 ounce can green chiles, chopped in with the tomatoes.
• 2 heat the olive oil in a skillet over medium heat.
• 3 sprinkle lamb on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch.
• 4 place lamb in the skillet and cook until lightly browned but not done. transfer to a slow cooker. place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker.
• 5 in a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and chiles, cumin and italian seasoning. pour into the slow cooker.
• 6 cover, and cook 1 hour on high. reduce heat to low, and continue cooking at least 1 hour.
• 7 this can also be cooked on the stove top. add all together, bring to a boil and then simmer for 3 hours stirring occasionally. cook time varies on method used. check meat to make sure it is done.

Lamb Shanks Braised In Red Wine

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• 6 lamb shanks
• water
• 1/4 cup celery top (leaves and tender side stems)
• 3 sprigs parsley (i use italian flat leaf)
• 1/4 teaspoon ground thyme
• 1 bay leaf
• 1 garlic clove, peeled and halved
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 3/4 cup flour, seasoned with salt and pepper
• 1/2 teaspoon dried tarragon
• 1 teaspoon dried summer savory
• 1 1/2 cups red table wine
• 1/2 cup canola oil

Recipe

• 1 preheat the oven to 375°f put the shanks in a large pot and add just enough water to cover the shanks. season with celery tops, parsley, thyme, bay leaf, garlic, salt and pepper. cover and simmer on the stovetop for 1 hour. remove the shanks from the broth; strain the broth and reserve. roll shanks in seasoned flour (dumping the flour, tarragon and savory into a large bag, shaking to meld then adding the shanks, one at a time works well). mix the wine and oil together and pour over meat. bake in the preheated oven for 1 hour or until crisply browned. turn occasionally and baste frequently with the wine/oil mixture. make gravy from the leftover flour, the pan drippings and the reserved broth.

Spelt Flour Flatbread

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 cups spelt flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 3/4 cups water
• 2 tablespoons canola oil
• 2 tablespoons powdered milk
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 1 teaspoon dried oregano

Recipe

• 1 mix dry ingredients.
• 2 add the liquids, garlic and oregano.
• 3 for a thinner batter, add water as needed.
• 4 mix well.
• 5 preheat a cast iron griddle or pan and oil or spray.
• 6 ladle the batter onto the griddle and as it cooks, sprinkle the chopped onions on the top side.
• 7 when bubbles appear on the surface and the center sets-up, flip over and cook till the edges start to dry and the center is firm.

Spelt Berry (farro) Salad With Cranberries And Hazelnuts

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 1 cup spelt berries (also called "whole grain spelt" or "farro" boiled according to package instructions)
• 1 lemon (organic, small to medium in size, grated zest and juice of)
• 2 tablespoons liquid honey
• 3 tablespoons apple cider vinegar
• 2 tablespoons vegetable oil (i use canola oil)
• 100 g dried cranberries (the sweetened kind, roughly chopped)
• 100 g hazelnuts (dry roasted on a hot frying pan. remove as much as possible of the brown "shell lining" after roasti)
• 3 -5 stalks spring onions (thinly sliced, you can also substitute the spring onions with 2 finely sliced stalks of celery)
• 1 -2 teaspoon dried mint (or to taste)
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon pepper (to taste)

Recipe

• 1 mix everything together - no particular order nescessary.

Sweet And Tangy Beef Salad

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup walnut halves
• 2 tablespoons sugar
• canola oil
• salt
• 1 lb beef tenderloin
• 1/4 cup canola oil
• 2 tablespoons sesame oil
• 1 teaspoon chili oil
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon lemon juice
• 2 tablespoons cilantro, minced
• 1 tablespoon ginger, minced
• 2 teaspoons orange zest, grated
• 1 teaspoon garlic, minced
• 1 carrot, julienned
• 1 red bell pepper, julienned
• 1/2 red onion, thinly sliced
• 2 cups watercress leaves
• 1 cup fresh mint
• 1 bunch fresh spinach, trimmed

Recipe

• 1 place 3 cups of water in saucepan and bring to a boil.
• 2 add walnuts, return to boil and cook for 1 minute.
• 3 drain, rinse under warm water and drain again.
• 4 transfer to large bowl, pour sugar over and stir until dissolved.
• 5 deep fry nuts at 350 for about 5 minutes or until golden, remove to a colander, salt and stir every few minutes to keep from sticking.
• 6 spread on paper towel to cool.
• 7 will keep for about 2 weeks in tightly covered container.
• 8 grill beef, rest and cut on bias into thin strips.
• 9 combine canola, sesame oil, chili oil, soy, vinegar, lemon juice, cilantro, zest, ginger and garlic in bowl.
• 10 whisk to blend.
• 11 add beef strips and let stand for 15 minutes.
• 12 just before serving, remove beef from dressing and reserve dressing.
• 13 combine beef, carrot, red pepper, onion, watercress, mint and spinach in large bowl.
• 14 dress to taste.
• 15 serve on plates topped with walnuts.

Savory Pot Roast

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 3 lbs round roast, trimmed
• 1 tablespoon canola oil
• 2 large onions, diced
• 2 garlic cloves, minced
• 1 (16 ounce) can low sodium tomato, cut up, with liquid
• 1 cup water, divided
• 2 tablespoons horseradish
• 1 teaspoon browning sauce
• 1 dash salt (optional)
• 1/8 teaspoon pepper
• 1/4 cup flour

Recipe

• 1 in a dutch oven, brown roast in oil.
• 2 remove and set aside. in the drippings, sauté onions and garlic until onions are tender.
• 3 return roast to dutch oven.
• 4 stir in tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper.
• 5 cover and simmer for 2 to 3 hours or until tender.
• 6 remove roast to a serving platter and keep warm.
• 7 drain off all but 2 cups of pan juices.
• 8 combine flour and remaining water; stir into pan juices.
• 9 cook for 5 minutes or until thickened and bubbly.
• 10 slice roast and serve with gravy.

Mongolian Bbq

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1/4 cup hoisin sauce
• 1/4 cup water
• 1 tablespoon agave (or other sweetener)
• 1 tablespoon soy sauce
• 1 teaspoon lemon juice
• 1 -2 teaspoon chili-garlic sauce
• 2 tablespoons canola oil
• 8 ounces shiitake mushrooms, stemmed and sliced
• 8 ounces seitan, cut into thin strips
• 2 teaspoons fresh ginger, grated
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 4 ounces snow peas, strings removed
• 2 scallions, trimmed and thinly sliced
• 1/4 cup chopped fresh cilantro
• 2 cups cooked rice, for serving

Recipe

• 1 in a small bowl make the sauce by whisking together the first 6 ingredients. set aside.
• 2 in a large skillet, heat oil over medium-high heat and stir-fry mushrooms and seitan until lightly browned and mushrooms have released their juices. add ginger, cinnamon, and cloves. let cook a few more minutes, or until any protein you are using is adequately cooked.
• 3 add the sauce and snow peas to skillet. reduce heat to medium, and let cook until sauce has thickened. this may happen quickly. add extra water and/or hoisin sauce as necessary. turn off heat and mix in scallions and cilantro. serve over rice.

The Ultimate Muffins

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 cup old fashioned oats
• 1/2 cup grape-nuts cereal
• 2 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon clove
• 1 egg
• 2/3 cup skim milk
• 1/4 cup canola oil
• 1/2 cup molasses
• 3/4 cup almonds, coarsely chopped
• 3/4 cup dates or 3/4 cup raisins

Recipe

• 1 in a large bowl mix together the flours,oats, cereal, baking powder, salt and spices.
• 2 in a smaller bowl whisk together the egg, milk, oil and molasses.
• 3 pour liquid mixture over dry ingredients and mix well to blend.
• 4 stir in the almonds and dates or raisins.
• 5 fill paper-lined muffin cups 1/2 full and bake in a preheated 350 degree oven for 25-30 minutes.

Pumpkin Butterscotch-chip Cookies

Total Time: 26 mins Preparation Time: 10 mins Cook Time: 16 mins

Ingredients

• 2 cups unbleached all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup canola oil or 1/2 cup corn oil
• 1 cup canned pumpkin
• 1 teaspoon vanilla extract
• 1 cup butterscotch chips
• powdered sugar, for dusting

Recipe

• 1 position a rack in the middle of the oven. preheat the oven to 325°f line two baking sheets with parchment paper and butter the paper.
• 2 stir the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl, and set aside. in a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. stop the mixer and scrape the sides of the bowl as needed during mixing. on low speed, mix in the oil, pumpkin, and vanilla until blended. mix in the flour mixture to incorporate it. mix in the butterscotch chips.
• 3 using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2 inches apart. or use a measuring cup with a 1/4-cup capacity to scoop out the mounds of dough, then use a thin metal spatula to smooth the mounds.
• 4 bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. cool them on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
• 5 dust the cooled cookies lightly with powdered sugar. the cookies can be stored in a tightly covered container at room temperature for up to 4 days.

Sweet And Tangy House Dressing

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 cup vinegar
• 6 tablespoons sugar
• 1 1/2 cups powdered sugar
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons yellow mustard
• 1 pinch ground cloves
• 2 cups canola oil

Recipe

• 1 place all ingredients except for the canola oil in the blender. once all the ingredients are blended slowly add the oil through the hole in the top of the blender and blend for one minute or until thick.

Spelt Banana Bread

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 10
• nonstick cooking spray
• 3/4 cup all-purpose flour
• 3/4 cup spelt flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 egg whites
• 1 cup mashed banana (3 medium or 2 large)
• 3/4 cup sugar
• 1/4 cup canola oil

Recipe

• 1 coat an 8" inch loaf pan with nonstick cooking spray and set aside. mash bananas and set aside. in a medium bowl combine all-purpose flour, wheat flour, baking powder, baking soda, cinnamon, and salt. set aside.
• 2 in a large bowl coming egg whites, banana, sugar, and oil. once mixed well, add flour mixture all at one time to banana mixture. stir until moistened. the batter should be lumpy. spoon mixture into pan.
• 3 bake at 350 degrees for 45 to 50 minutes. test doneness by inserting a wooden toothpick near the center of the bread.
• 4 cool in pan for 10 minutes. remove from pan and cool completely on the wire rack.

Spinach Salad Supreme

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 2 teaspoons finely chopped onions
• 2 teaspoons finely chopped green peppers
• 2 teaspoons minced fresh parsley
• 1/2 cup canola oil
• 1/4 cup apple cider vinegar
• 2 teaspoons sugar
• 2 teaspoons ketchup
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/2 teaspoon paprika
• 4 cups baby spinach
• 2 hard-boiled eggs

Recipe

• 1 chop onion and pepper.
• 2 mince parsley.
• 3 combine onion, pepper, parsley, oil, vinegar, sugar, ketchup, salt, mustard, and paprika well to make dressing.
• 4 place one cup of spinach on each of 4 plates.
• 5 slice eggs and use to top salads (if adding bacon, do so now).
• 6 drizzle with dressing.

Spelt Bread (bread Machine)

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 15
• 1 1/4 cups soymilk
• 2 tablespoons sugar
• 2 tablespoons canola oil
• 1 teaspoon salt
• 4 cups spelt flour
• 2 1/2 teaspoons yeast

Recipe

• 1 place ingredients in pan of bread machine in order recommended by manufacturer.
• 2 i used the cycle for bread,quick or rapid,& light crust. my bread machine is a breadman, so i used rapid cycle (time 2 hours).
• 3 note: i did have to add a little more milk when it was mixing.

Lamb Chop & Potato Bake

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 6 lamb chops
• seasoning salt
• 2 tablespoons canola oil
• 1 (28 ounce) bag o'brien potatoes, frozen
• 10 3/4 ounces cream of celery soup
• 1 (6 ounce) can french-fried onions, reserving 1/2
• 3/4 cup sour cream
• 3/4 cup milk
• 1 1/2 cups cheddar cheese, shredded

Recipe

• 1 sprinkle lamb chops with seasoning salt.
• 2 heat oil in frying pan and brown both side of chops.
• 3 in separate bowl, mix remaining ingredients, reserving 1/2 of french fried onions.
• 4 spray 9 x 13 baking dish with pam, and pour mixture into dish.
• 5 lay browned lamb chops on top of mixture.
• 6 bake, covered, at 350 for 45-50 minutes.
• 7 top with reserved french fried onions and bake for another 5 minutes, uncovered.
• 8 optional: if desired, sprinkle additonal cheese on top before adding the reserved onions.
• 9 baking time is approximate -- it should be good and bubbly.

Raisin Bran Muffins That Work

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2 eggs
• 1 cup 1% low-fat milk
• 1/2 cup canola oil
• 1/4 cup molasses
• 3/4 cup packed brown sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 cups wheat bran
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup raisins (or blueberries, unthawed if frozen)

Recipe

• 1 preheat oven to 400f; prepare muffin pans by lining cups with paper muffin liners.
• 2 in a large bowl, beat together eggs, milk, oil, molasses, sugar and vanilla.
• 3 stir in bran; let stand for 5 minutes.
• 4 in a small mixing bowl, combine flour, baking powder, salt and baking soda; add to egg mixture, stirring just until combined.
• 5 carefully stir in raisins, being careful not to overmix.
• 6 fresh blueberries, or unthawed frozen ones, can be substituted for raisins, by the way.
• 7 spoon into paper-lined muffin cups, filling right to the top.
• 8 bake in preheated oven for approximately 20 minutes, or until muffins are firm to the touch; do not overbake or muffins will be dry and tough.
• 9 as mentioned in the description, i like to cut this recipe in half (half of 3/4 cup brown sugar is 1/4 cup+ 2 tbsp) and bake the 6 in my toaster oven; after 20 minutes they are always done to perfection and i don't heat up my kitchen.
• 10 remove muffins from pan and cool on rack.

Lynn's Favorite Jerk Chicken

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 10
• 4 lbs chicken breasts, boneless and skinless
• 1/2 cup canola oil
• 2 teaspoons chili powder
• 2 teaspoons garlic powder
• 2 teaspoons onion salt
• 2 teaspoons basil
• 2 teaspoons thyme
• 2 teaspoons vegetable seasoning
• 1 teaspoon crushed red pepper flakes
• 2 teaspoons cumin
• 2 teaspoons coriander
• 2 teaspoons ginger
• 2 teaspoons black pepper
• 1 teaspoon cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon allspice
• 1 teaspoon salt
• 1/3 cup sugar
• 1 onion, diced
• 1 green pepper, diced

Recipe

• 1 mix all ingredients, except chicken, in a medium bowl.
• 2 cut each chicken breast into 4-6 long pcs.
• 3 add marinade to chicken breasts.
• 4 marinate at least 4 hours or overnight.
• 5 can be grilled on barbecue or in broiler.
• 6 cook just until done, do not overcook. this will dry out if overcooked.

Raisin Monkey Bread

Total Time: 2 hrs 40 mins Preparation Time: 2 hrs Cook Time: 40 mins

Ingredients

• 1 cup soymilk
• 1/4 cup canola oil
• 1/4 ounce active dry yeast
• 1/4 cup warm water
• 1 1/2 cups whole wheat flour
• 2 cups flour
• 1 1/4 cups sugar
• 1 egg
• 2 teaspoons cinnamon
• 1/2 cup butter, melted
• 1/2 cup golden raisin

Recipe

• 1 in a large bowl dissolve the yeast in warm water. let it sit for about 5 minutes. add milk, oil, 1/4 cup sugar, egg, 1 1/2 cups of whole wheat flour and raisins. mix thoroughly with a wire wisk.
• 2 add enough remaining flour to make the dough easy to handle. turn on a grease bowl. cover with plastic wrap and let rise for about 1 1/2 hours.
• 3 on the mean time mix sugar and cinnamon on a bowl. melt butter and place on another bowl.
• 4 divide the dough in half. each half should make between 20-24 balls. dip each balls first into the melted butter then into the sugar mixture.
• 5 place 24 balls in the bottom of a grease bundt pan. top with remaining balls after dipping into the butter and sugar mixture. cover and let rise for another 45 minutes.
• 6 heat oven to 375 degrees f. mix remainder sugar mixture and butter and pour over cake. bake for about 35-45 minutes until bread sounds hollow when tapped.
• 7 immediately invert the pan on a heat proof serving plate and let stand for one minute. remove pan and serve.

Raisin Bread (gluten-free)

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 2 1/2 cups water (may vary, use less to start, add more if necessary)
• 1/3 cup oil (olive, canola or a mix of both, or your preferred oil)
• 1 teaspoon cider vinegar
• 1/2 cup brown rice flour
• 1/2 cup besan (chickpea or garbanzo flour)
• 2 cups rice flour
• 1 cup arrowroot
• 4 teaspoons xanthan gum (or guar gum)
• 3 tablespoons sugar
• 4 tablespoons brown sugar
• 4 teaspoons cinnamon
• 1 1/2 teaspoons salt
• 2 teaspoons gluten free baking powder
• 6 teaspoons vegan egg replacer powder (or 3 eggs and reduce water by 3/4 cup)
• 1/2 cup soymilk powder
• 2 1/2 teaspoons dried yeast granules
• 1 -1 1/2 cup sultana

Recipe

• 1 breadmaker method.
• 2 sift and combine the all the dry ingredients except egg replacer powder.
• 3 in a separate bowl, whisk the egg replacer powder (or eggs) with about 1/2 a cup of the water, until frothy. add remaining wet ingredients, withholding about 1/4 - 1/2 cup water, and combine.
• 4 add the wet ingredients to the dry and mix together. add extra water slowly, around 1 tablespoon at a time, until batter is the correct consistency - thicker than a cake batter, but not as thick as cookie dough. spoon into the pan.
• 5 set the breadmaker to the setting recommended by the instructions specific to your model. if there are no such instructions try either the ‘basic’ setting or the ‘rapid’ setting. if your breadmaker is programmable, set it to skip the second kneading, as this is not necessary for gf breads. another option, for breadmakers with a 'bake only' setting, is use the 'dough' setting and then the 'bake only'.
• 6 add sultanas when the "add-ins" beep sounds or at the very end of mixing.
• 7 if your your breadmaker does a reasonable job of mixing, it is possible to add the wet ingredients to the pan and than add the combined dry ingredients (or vice-versa, depending on the model). if using this method, about 5 minutes into mixing you will need to check that all the flour has been mixed in thoroughly and, if not, scrape the sides and base and stir with a rubber spatula. at this time check the consistency and add extra water, 1 tablespoon at a time, if necessary. if the mixture is too wet, try adding a little extra flour.
• 8 again, add sultanas when the "add-ins" beep sounds or at the very end of mixing.
• 9 remove the bread from the machine as soon as it is cooked and don’t leave in the machine during the ‘keep warm’ cycle. turn out from pan after a few minutes and cool on a wire rack.
• 10 *if your breadmaker has a removable blade, you can also try this :.
• 11 mix the batter until smooth, mix in sultanas, remove the blade from the pan, place the dough in the pan and cook normally. this way you avoid the big hole in the bottom of the bread and also avoid the second kneading.
• 12 hand method 1.
• 13 sift and combine the dry ingredients.
• 14 in a separate bowl, whisk the egg replacer with about 1/2 a cup of the water until frothy. add remaining wet ingredients (withholding a little water as explained above).
• 15 add wet ingredients to dry and mix slowly. when combined beat on high until batter is smooth, adding more water slowly if required.
• 16 add sultanas at the very end of mixing.
• 17 spoon into a loaf pan. cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (if you can’t find a warm position, a very low oven can be used.).
• 18 remove plastic wrap, and bake at 190°c (375°f) for 50-60 minutes. (a skewer placed into the centre of the bread should come out clean.) remove from pan and cool on a wire rack.
• 19 *if you find the bread is becoming too dark, you can loosely cover it with foil part-way into cooking.
• 20 hand method 2.
• 21 dissolve 1 tablespoon of the sugar in 1/2 a cup of the luke warm water. add the yeast and set aside to proof for 10 minutes.( the mixture should become frothy.).
• 22 sift and combine the dry ingredients.
• 23 in a separate bowl, whisk the egg replacer with about 1/2 a cup of the water until frothy. add remaining wet ingredients (withholding a little water as explained above). add proofed yeast.
• 24 add wet ingredients to dry and mix slowly. when combined beat on high until batter is smooth, adding more water slowly if required.
• 25 add sultanas at the very end of mixing.
• 26 spoon into a loaf pan. cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (if you can’t find a warm position, a very low oven can be used.).
• 27 remove plastic wrap, and bake at 190°c (375°f) 50-60 minutes. (a skewer placed into the centre of the bread should come out clean.) remove from pan and cool on a wire rack.
• 28 *if you find the bread is becoming too brown, you can loosely cover with foil part-way into cooking.

Sweet Balsamic Vinaigrette

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 10
• 1/2 cup canola oil
• 1/4 cup rice vinegar
• 2 tablespoons sugar or 2 tablespoons sugar substitute
• 1 tablespoon balsamic vinegar

Recipe

• 1 combine all ingredients and mix well. apply sparingly to salad of your choice to taste. store in the refirgerator.

World's Best Cookies

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 1 cup vegetable shortening
• 1 cup granulated sugar
• 1 cup dark brown sugar
• 1 large egg
• 1 cup canola oil
• 1 teaspoon vanilla extract
• 1 cup quick-cooking rolled oats
• 1 cup crushed corn flakes
• 1/2 cup shredded coconut
• 1/2 cup walnuts, chopped
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Recipe

• 1 cream together the shortening and sugar.
• 2 add egg, canola and vanilla, beat well.
• 3 mix in oats, cornflakes, coconut and walnuts.
• 4 stir well.
• 5 blend together the flour, baking soda and salt.
• 6 add to creamed mixture and stir well.
• 7 refrigerate 15 minutes.
• 8 preheat oven to 325°f.
• 9 drop rounded teaspoons onto an ungreased cookie sheet about 2" apart.
• 10 press down with a fork, dipped in cold water.
• 11 smooth any cracks around the edge with your fingers.
• 12 bake at 325°f degrees for 12 minutes (you can half the recipe but why?).

Sweet Autumn Pumpkin Cake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 16
• 1 cup sugar
• 1/2 cup vegetable oil or 1/2 cup canola oil
• 1/2 cup maple syrup
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 (15 ounce) can pumpkin puree (about 2 cups)
• 1 teaspoon maple flavoring
• 1/2 teaspoon salt
• 1/8 cup maple syrup
• 1/8 cup powdered sugar
• 2 tablespoons nonfat milk or 2 tablespoons soymilk

Recipe

• 1 preheat oven to 375°f.
• 2 mix together dry ingredients for cake in bowl and set aside.
• 3 mix together oil, 1/2 cup maple syrup, and 1 cup sugar until well mixed.
• 4 add pumpkin and dry ingredients a little at a time, alternating each, but beginning and ending with the dry ingredients.
• 5 add maple flavoring while mixing.
• 6 pour batter into greased 8x8 or 9x11 pan. make note that times given are for 8x8 so watch your cake closely.
• 7 bake at 375f for 25 minutes.
• 8 for glaze, mix together all three ingredients until well mixed. if you have some powdered sugar lumps, pass the glaze through a small strainer.
• 9 when 25 miutes is up for cake, drizzle glaze over top while it is still in the oven. cook for five more mintes.
• 10 remove from oven and sprinkle lightly with powdered sugar. cool on rack.

Lamb Sliders

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 1 lb ground lamb
• 1 lb ground beef
• 1/2 cup minced shallot
• 1 garlic clove, minced
• 4 tablespoons mint leaves, minced
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper, divided
• 4 teaspoons finely grated lemon zest, divided
• 2 teaspoons canola oil
• 4 ounces crumbled feta cheese
• 4 ounces cream cheese
• 1/4 cup mayonnaise
• 3 tablespoons green onions, chopped
• 1 tablespoon extra virgin olive oil
• 2 tomatoes, halved and sliced
• 12 flour tortillas, cut in half (soft taco size)

Recipe

• 1 in a food processor, combine shallots garlic and mint leaves and pulse until very finely shopped.
• 2 combine beef and lamb on a cutting board until well mixed. form into a large rectangle patty.
• 3 layer on the mint shallots and garlic.
• 4 sprinkle on cinnamon allspice cumin, cayenne and salt and pepper and half the grated lemon zest. with your hands fold the large patty again and again until the meat has evenly incorporated all of the herbs and spices. wrap and refrigerate over night.
• 5 in a food processor, add the feta cheese, mayonnaise, cream cheese, olive oil, with the other half of the cayenne pepper and lemon zest. process until smooth. add chopped green onion and refrigerate over night. bring to room temperature before serving.
• 6 form meat into 24 small patties around 1.25 ounces each. brush each with a little canola oil on both sides and grill over medium heat 2-3 minutes per side.
• 7 to serve, put one patty in 1/2 tortilla with one or two teaspoons of the feta sauce and garnish with a half slice of tomato.

Tropical Banana Strudel

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 5 large bananas, ripe
• 1/2 cup raisins
• 1 lemon, zest of
• 1 lemon, juice of
• 1 cinnamon stick
• 1/2 vanilla bean, split
• 1 tablespoon dark rum
• 1/4 cup dark brown sugar (adjust to taste)
• 1 tablespoon cornstarch
• 1 tablespoon banana liqueur or 1 tablespoon dark rum
• 1 tablespoon butter, melted
• 1 tablespoon light olive oil or 1 tablespoon canola oil
• 1/4 cup cinnamon graham cracker crumbs (plus extra to sprinkle on top) or 1/4 cup dry breadcrumbs (plus extra to sprinkle on top)
• 1/4 cup granulated sugar
• 8 sheets phyllo dough

Recipe

• 1 filling:.
• 2 thinly slice bananas and put in heavy nonreactive saucepan.
• 3 add raisins, lemon juice and zest, cinnamon, vanilla, rum, brown sugar and stir to combine.
• 4 cook over medium heat until bananas are just tender, 2-4 minutes.
• 5 correct sweetness if necessary.
• 6 in a small bowl, stir cornstarch into banana liqueur (or rum).
• 7 pour into the banana mixture and simmer 30 seconds or until mixture thickens.
• 8 let cool to room temperature and remove cinnamon stick and vanilla bean.
• 9 refrigerate until cold.
• 10 strudel dough:.
• 11 preheat the oven to 375 degrees.
• 12 in a small bowl, combine melted butter and oil.
• 13 in a separate small bowl combine cracker crumbs and sugar.
• 14 following the directions on the filo dough box, prepare surface and dough (using damp cloth, etc.), alternately brush dough with butter mixture and one level tablespoon of the crumb mixture. repeat until you have used four sheets of the filo dough.
• 15 mound half of the banana filling in a row along the long edge of dough closest to you. roll up halfway.
• 16 fold in the short ends and continue to roll the strudel.
• 17 carefully transfer it, seam side down to an ungreased baking sheet.
• 18 prepare the second strudel in the same manner.
• 19 brush the tops with the rest of the butter mix and sprinkle with the rest of the crumb mix.
• 20 using a sharp knife, lightly score the tops of the strudels (do not cut through to the filling!).
• 21 bake until crispy and golden brown, 30-40 minutes.
• 22 cool slightly and cut into diagonal slices with serrated knife.

Tempeh Fajitas

Total Time: 50 mins Preparation Time: 50 mins

Ingredients

• 8 ounces tempeh
• 1/4 cup tamari
• 2 garlic cloves
• 10 whole wheat tortillas
• 1 green pepper
• 1 red pepper
• 1 chili pepper (optional)
• 10 scallions
• 2 tablespoons canola oil or 2 tablespoons corn oil

Recipe

• 1 steam the tempeh in water for about 10 minutes, followed by a 30 minute soak at room temperature, while prepping other food items. then slice the tempeh into strips. try to get 20-30 strips out of your tempeh.
• 2 run the garlic through a press, or otherwise smash it down, reserving all its juices. slice the green and red pepper into long 1/2 inch strips. chop the chili pepper into quarter inch segments and remove the seeds. cut the scallons into 6 inch segments, and cut these in half, lengthwise.
• 3 drain the tempeh, and marinate with the tamari (soy) sauce and garlic.
• 4 heat up a heavy skillet to hot, and cook each tortilla, flipping them, and using a spatula to punch them back down should they rise. remove to a plate, cover with paper towels, to keep warm. (or, place them in a warm but not hot oven. lowest setting.)
• 5 in a skillet, add the oil at medium high heat. add the tempeh, and fry until brown. remove to paper towels.
• 6 cook the peppers in that skillet a few minutes and then add the scallions for about thirty or so seconds.
• 7 on each tortilla, align two or three strips of tempeh, as well as strips of pepper and onion. sprinkle in any chili pepper.
• 8 fold each tortilla into fajita form -- fold bottom up, then the two sides inwards.
• 9 serve.immediately.

Pumpkin Cake

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 cups flour
• 2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon pumpkin spice
• 1 teaspoon cinnamon
• 2 tablespoons cocoa powder
• 1 1/2 cups canned pumpkin
• 4 eggs
• 1 cup canola oil (wesson) or 1 cup vegetable oil (wesson)

Recipe

• 1 mix first seven ingredients.
• 2 add last three ingredients.
• 3 put mixture in a fluted tube pan.
• 4 bake at 350 degrees for about 30 minutes or until toothpick comes out clean.

Lamb Braised In Guajillo Chile Sauce

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 4 lbs boneless lamb shoulder, cut into 2-inch cubes
• 2 tablespoons sea salt or 2 tablespoons kosher salt
• 1 bay leaf
• 10 guajillo chilies (dried)
• 2 tablespoons olive oil
• 1 large spanish onion, peeled and cut in half through the middle
• 3 fresh plum tomatoes, cut in half lengthwise through the core
• 1/4 cup canola oil or 1/4 cup lard
• 2 tablespoons all-purpose flour

Recipe

• 1 put the lamb in a heavy dutch oven large enough to fit lamb comfortably.
• 2 pour in enough cold water to cover the meat by about 2 inches.
• 3 add 2 tablespoons salt, bay leaf and bring to a boil.
• 4 boil for one hour, skimming foam off surface as necessary.
• 5 cut the stems off the guajillo chiles. tap out the seeds.
• 6 heat oil in a medium skillet over medium heat.
• 7 add half the chiles and toast them in the skillet, turning with tongs, until they crisp up a bit and change color, about 4 minutes.
• 8 lift out chiles and repeat with remaining chiles.
• 9 pour enough boiling water over the toasted chiles to cover them. soak until completely softened, about 20 minutes. drain well.
• 10 wipe out the skillet with paper towels, put the onion and tomatoes cut sides down in the skillet. cook, turning the veggies as often as necessary, until tomatoes are blackened on all sides and the onions are blackened on both flat sides.
• 11 after the lamb cooks one hour, ladle off 2 cups of the cooking liquid and pour into blender. add onions and puree until smooth. add chiles and tomatoes and blend until smooth.
• 12 ladle off another 2 cups of the cooking liquid and set aside. drain lamb, discard remaining liquid, wipe out the pot.
• 13 set the pot over medium-low heat and add the oil or lard. stir in the flour and cook, stirring, 3-4 minutes.
• 14 pour the chili sauce into the pot slowly, stir well.
• 15 return the lamb to a simmer, cover the pot and cook until tender, about 1 hour. while it cooks, there should be enough sauce to moisten the lamb. if not, add reserved lamb cooking liquid as needed.
• 16 serve hot over rice or with flour tortillas.

Cranberry Meringue Pie

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• 3/4 cup whole wheat flour (see tip) or 3/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 3 tablespoons canola oil
• 2 tablespoons butter, softened
• 1 (12 ounce) bag cranberries (fresh or frozen-thawed)
• 1 cup orange juice
• 3/4 cup granulated sugar
• 1 large egg
• 3 large eggs, separated
• 1/4 teaspoon cream of tartar
• 1 pinch salt
• 1 teaspoon vanilla extract
• 1/3 cup granulated sugar

Recipe

• 1 preheat oven to 350°f coat a 9-inch pie pan with cooking spray.
• 2 to prepare crust: stir flour, 1/2 cup sugar and 1/4 teaspoon salt in a medium bowl. stir in oil and butter with a fork until well blended and crumbly (it should look like wet sand). using the back of a spoon, firmly press the dough into the bottom and up the sides of the prepared pan. bake the crust until it just begins to brown, about 20 minutes. (keep the oven on for step 4.).
• 3 to prepare filling: meanwhile, combine cranberries and orange juice in a medium saucepan. bring to a boil over high heat and cook, stirring occasionally, until all the cranberries are beginning to break down, 5 to 6 minutes. pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the juice. whisk 3/4 cup sugar into the juice until combined. whisk in whole egg and 3 egg yolks. return the cranberry mixture to the saucepan and cook over medium heat, stirring constantly and vigorously, until it thickens and just starts to bubble as you are stirring, 4 to 5 minutes. pour the warm filling into the warm crust. set aside while you prepare the meringue topping.
• 4 to prepare topping: beat the 3 egg whites in a large bowl with an electric mixer on medium speed until frothy. add cream of tartar and pinch of salt and beat at high speed until soft peaks form. very slowly add 1/3 cup sugar, beating constantly, until the mixture holds stiff, shiny peaks. beat in vanilla. spoon the meringue over the filling, then gently spread to the edges of the crust. make peaks in the meringue with the back of a spoon or a small off-set spatula. bake until the top is lightly browned, about 15 minutes. cool the pie on a wire rack to room temperature, at least 3 hours, before serving.
• 5 tips & notes: bake with whole-wheat flour, made from a special variety of wheat, and whole-wheat pastry flour, milled from soft wheat and containing less gluten. both provide the nutritional benefits of whole grains. find them in large supermarkets, natural-foods stores and online at bobsredmill.com and kingarthurflour.com. store in the freezer.

Lemony Love Muffins

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 cup flour
• 1 cup whole wheat flour
• 1 cup sugar
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 eggs, lightly beaten
• 1/2 cup canola oil
• 1 cup low-fat plain yogurt
• 1/4 cup lemon juice
• 1 1/2 tablespoons lemon zest
• 1 1/2 tablespoons poppy seeds

Recipe

• 1 preheat oven to 350°f line muffin tins with liners or grease.
• 2 whisk all the dry ingredients together in a large bowl.
• 3 in a separate bowl, beat egg substitute, oil, yogurt, lemon juice and lemon zest in a smaller bowl.
• 4 add wet ingredients and mix lightly, then mix in poppy seeds gently.
• 5 bake for 25 minutes, cool 10 minutes in the pan then turn out and cool completely.

Homemade Miracle Whip

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 egg (room temperature)
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1 teaspoon lemon juice
• 1 teaspoon vinegar
• 2 teaspoons powdered sugar
• 1 1/4 cups oil (canola is best)

Recipe

• 1 put all ingredients except the oil to a blender.
• 2 blend until mixed.
• 3 while the blender is running, slowly add the oil (1 tablespoons at a time) until thick and creamy.
• 4 spoon mixture into a clean jar with a lid and chill.
• 5 keep in the fridge.

Pail Full Of Muffins

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 cup canola oil
• 1 1/2 cups sugar
• 2 tablespoons brown sugar
• 3 tablespoons baking soda
• 1 tablespoon salt
• 2 cups boiling water
• 6 cups natural bran
• 5 cups all-purpose flour
• 2 cups raisins
• 4 eggs
• 1 quart buttermilk

Recipe

• 1 pour water over bran and let stand. in very large bowl, cream margarine, sugar and eggs. add buttermilk and then bran mixture. stir until blended. stir flour, soda and add to above mixture. mix well.
• 2 fold in raisins last. chill 1 day before baking. fill tins 2/3 full and bake for 15-20 minutes at 275. makes 5 dozen muffins. the batter may be kept for 6 weeks in the refrigerator in a covered container.

Lynda's Miracle Latkes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 spanish onion
• 5 lbs idaho potatoes, peeled
• 2 large eggs, beaten
• 1 teaspoon baking powder (5 ml)
• salt
• pepper
• canola oil, for frying

Recipe

• 1 peel and quarter onion. cut potatoes into chunks. place onion and potatoes in large bowl of ice water.
• 2 in batches, using steel blade in food processor, grate onion and potatoes until mixture is smooth, beginning with onion each time and adding potato, removing each batch to a mixing bowl.
• 3 in a separate bowl, beat eggs with baking powder and add to potato-and-onion mixture. add salt and with pepper to taste.
• 4 add oil to cover the bottom of a teflon frying pan to a depth of about 1/4 inch and heat over medium heat, until a drop of the potato mixture sizzles when dropped into the oil.
• 5 gently drop potato mixture by tablespoonful into pan and fry until golden.
• 6 flip and fry until other side is golden.
• 7 drain on paper towels, which can be spread on a teflon baking sheet or parchment paper if you are frying earlier in the day and serving latkes later.
• 8 leave unrefrigerated.
• 9 before serving, remove latkes from toweling, arrange on baking sheet so they're overlapping and re-heat at 375 degrees f for 10 minutes, until they are crisp.

Raisin Bran Muffins

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 5 cups flour
• 2 1/4 cups sugar
• 1 (15 ounce) package raisin bran cereal, about 7 cups
• 5 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 quart buttermilk
• 4 eggs, lightly beaten
• 1 cup vegetable oil or 1 cup canola oil

Recipe

• 1 combine first five ingredients in a large mixing bowl and blend well.
• 2 combine buttermilk, eggs and oil and stir into dry ingredients until just blended.
• 3 cover mixture and refrigerate overnight.
• 4 when ready to use, preheat oven to 400°f and fill paper lined muffin tins 3/4 full.
• 5 bake for 20 minutes or until toothpick inserted in center comes out clean.
• 6 notes: you need a very large bowl to mix this in - the ingredients do not separate after being in the fridge one week - do not remix when you go to use it again. i store mine in a large tupperware bowl with the lid on.

Speedy Spiced Sunshine Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 2 tablespoons canola oil
• 1 large onion, chopped
• 1 teaspoon crushed garlic
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 3 cups cauliflower florets (fresh or frozen)
• 5 cups vegetarian stock (3 knorr cubes to 5 cups water)
• 2 bay leaves
• 1/2 cup red lentil (or 2 small potatoes, peeled and chopped)
• 1 pinch dried chili pepper flakes (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 cup milk
• squeeze lemon juice
• chopped coriander or parsley or chives (to garnish)

Recipe

• 1 heat oil and saute onion and garlic for a few minutes.
• 2 stir in cumin and tumeric, then add the cauliflower and toss until coated in spices.
• 3 add the remaining ingredients except for the milk and lemon juice and simmer for 25 minutes.
• 4 remove the bay leaves, add the milk and blend the soup until smooth (i use an immersion blender).
• 5 add a squeeze of lemon juice and serve garnished with fresh herbs.

Spinach Salad Dressing

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 2/3 cup vinegar
• 2/3 cup warm water
• 1 small onion (cut into 1/4)
• 1/4 cup horseradish mustard (can use regular mustard, but i like the horseradish)
• 1 1/2 tablespoons accent seasoning
• 1 1/2 tablespoons salt
• 1 tablespoon worcestershire sauce
• 1 dash hot sauce
• 2 1/3 cups canola oil

Recipe

• 1 put first 6 ingredients in blender and blend on high about a minute.
• 2 add the worchestershire and hot sauces and blend again.
• 3 set blender on high and add canola oil pouring very slowly.

Sweet And Spicy Vegetarian Chili

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 teaspoons canola oil
• 2 onions, finely chopped
• 1 orange bell pepper, chopped
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon oregano
• 1 bay leaf
• 1 (4 1/2 ounce) can diced green chilies
• 1 teaspoon salt (optional)
• 3/4 cup vegetable broth
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (14 1/2 ounce) can kidney beans, undrained
• 1 (14 1/2 ounce) can black beans, undrained
• 1 cup frozen corn
• 1 teaspoon hot sauce
• 1 tablespoon worcestershire sauce
• 2 tablespoons barley malt
• 1/2 tablespoon unsweetened cocoa
• black pepper, to taste
• cubed avocado, for garnish
• grated monterey jack cheese or cheddar cheese, for garnish
• sour cream, for garnish

Recipe

• 1 heat the oil in a large saucepan or stockpot over medium-high heat.
• 2 add chopped onions, bell pepper, and garlic.
• 3 sauté until onion is translucent, about 5 minutes.
• 4 add chili powder, cumin, oregano, bay leaf, green chilies, and salt, if desired.
• 5 stir until veggies are evenly coated.
• 6 add vegetable broth, tomatoes and beans (with their liquids), and frozen corn.
• 7 add remaining ingredients (except garnishes) and mix thoroughly.
• 8 simmer uncovered over medium-low heat for at least 30 minutes, or until chili reaches desired consistency.
• 9 serve hot with desired garnishes.

Lamb Chop Delight

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 2
• 2 boneless lamb loin chops, 1/2-inch thick
• 1 teaspoon canola oil
• 1/4 cup sweet onion, chopped
• 1/3 cup green pepper, chopped
• 1/3 cup red pepper, chopped
• 1/2 cup v 8 vegetable juice
• 1 dash salt
• 1 dash pepper

Recipe

• 1 in a large skillet coated with nonstick spray, brown lamb chops in oil on both sides.
• 2 remove and keep warm.
• 3 in the same skillet, saute onion and peppers until crisp-tender, stirring to remove any brown bits from the pan.
• 4 stir in the v8 juice, salt and pepper.
• 5 return chops to the pan.
• 6 bring to a boil.
• 7 reduce heat, cover and simmer for 8-10 minutes or until meat is tender.

The Very Best (and Easiest!) Coleslaw Dressing

Total Time: 6 mins Preparation Time: 5 mins Cook Time: 1 min

Ingredients

• 1 medium yellow onions, chopped or 1 medium sweet onion
• 1 cup sugar
• 2/3 cup vinegar
• 3 teaspoons poppy seeds
• 2 teaspoons dry mustard
• 2 teaspoons salt
• 2 cups canola oil

Recipe

• 1 place all ingredients in blender and blend for 1 minute.
• 2 store tightly capped in fridge and chill overnight
• 3 before tossing with slaw, shake well.

Super Moist Vegan Choco Cake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 1/2 cups all-purpose flour (can substitute with wholewheat flour)
• 3 tablespoons cocoa
• 1 teaspoon baking soda
• 1 cup sugar or 1 cup brown sugar
• 1/2 teaspoon salt (optional)
• 5 tablespoons canola oil (can substitute with any veg.oil or even olive oil)
• 1 tablespoon vinegar
• 1 teaspoon vanilla extract
• 1 cup cold water

Recipe

• 1 put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.
• 2 make three deep holes in the dry mixture. into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.
• 3 pour the water into the bowl, over all of this--- making a great big mess.
• 4 mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn't even have to be greased.
• 5 bake at 350 for about half an hour, test with a fork.

Sweet And Spicy Stir Fried Chicken

Total Time: 8 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 lb chicken, cut in thin strips
• 3/4 cup chicken stock
• 3 tablespoons rice vinegar
• 3 tablespoons brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon hoisin sauce
• 2 tablespoons soy sauce
• 1 teaspoon chili garlic sauce (to taste)
• 1 tablespoon cornstarch
• 2 tablespoons canola oil, divided
• 1 (600 g) bag europe's best imperial blend vegetables
• 4 garlic cloves, finely chopped
• 2 green onions, sliced
• 1 teaspoon hot chili paste
• 0.5 (300 g) bag europe's best asparagus spears, cooked according to package directions, and sliced in 1 1/2 - inches
• green onion (to garnish)
• cilantro, chopped for garnish

Recipe

• 1 combine 1 tablespoon each cornstarch and soy sauce in medium bowl. add chicken and stir to combine. set aside.
• 2 combine chicken stock, rice vinegar, brown sugar, sesame oil, hoisin sauce, soy sauce, chili garlic sauce and cornstarch. set aside.
• 3 heat 1 tablespoon oil over high heat in large wok.
• 4 add frozen vegetables. stir fry until thawed, about 3 minutes.
• 5 remove from wok and set aside. carefully wipe wok dry.
• 6 return wok to high heat; add remaining oil.
• 7 add garlic, green onions and chili paste and stir fry until fragrant, about 1 minute.
• 8 add chicken and stir fry until almost cooked, about 2 minutes.
• 9 add sauce, vegetables and asparagus.
• 10 bring to a boil and cook 1-2 minutes, or until sauce thickens.
• 11 remove from heat and garnish with green onions and cilantro.
• 12 serve over favorite noodles or rice.

Granola

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 5 cups rolled oats (not quick oats)
• 1/2 cup sesame seeds
• 1/2 cup pecan pieces
• 1/2 cup walnut pieces
• 1/2 cup sliced almonds
• 1/2 cup packed brown sugar
• 6 1/2 tablespoons corn oil or 6 1/2 tablespoons canola oil or 6 1/2 tablespoons safflower oil (any light, flavourless oil will do)
• 1/2 cup maple syrup
• 2 1/2 teaspoons pure vanilla extract

Recipe

• 1 preheat the oven to 400*f.
• 2 toss together the dry ingredients, making sure to crush any errant lumps of brown sugar.
• 3 mix the wet ingredients together' then pour over the dry mix and toss thoroughly.
• 4 bake the granola on a baking sheet for 35 to 45 minutes, scraping and turning the mixture a few times to ensure even browning.

Lamb Stirfry (ww)

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1/4 cup chicken broth
• 1/2 cup soy sauce
• 2 tablespoons rice vinegar
• 1 1/2 teaspoons chili-garlic sauce
• 2 teaspoons sugar
• 2 teaspoons cornstarch
• 1 tablespoon canola oil
• 8 small dried chilies
• 4 garlic cloves, silvered
• 2 tablespoons ginger, peeled and minced
• 1 lb lamb, sliced
• 2 yellow bell peppers, sliced
• 1 (15 ounce) can baby corn, drained
• 1/2 cup bamboo shoot, drained

Recipe

• 1 stir together first 5 ingredients (chicken broth - cornstarch) in small bowl or cup. set aside.
• 2 in a wok over medium high heat and then add oil and swirl to coat skillet. stir in next 3 ingredients (chile - ginger) and cook stirring 30 seconds. stir in lamb and stir fry for 2-5 minutes or until lamb is no longer pink. stir in remainder of the ingredients (peppers - bamboo shoots) and cook another 2-5 minutes.
• 3 stir broth mixture and add to skillet, cook stirring for 2-5 minutes. remove and discard chile peppers, if desired.

The Realtor's Creamy Vanilla Sweet Potatoes

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 4 medium sweet potatoes
• canola oil
• 2 ounces cream cheese, softened
• 1/2 cup butter, softened
• 1/4 cup real maple syrup
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 5 slices bacon, crisp-cooked and crumbled

Recipe

• 1 preheat oven to 400°f (205°c). wash sweet potatoes and lightly coat skins with canola oil. pierce each potato several times with a fork, place the potatoes on a foil-lined baking sheet. bake for one hour or until fork-tender.
• 2 cut the hot potatoes into halves. scoop the pulp into a mixing bowl, discarding the skins. beat at medium speed for one minute using an electric mixer. add cream cheese, butter, syrup, vanilla extract, salt and pepper. whip until creamy.
• 3 spoon whipped potatoes into six ramekins coated with nonstick cooking spray and top with the bacon. place ramekins on a baking sheet. bake in a preheated 375 f oven for five to eight minutes or until heated through. alternatively, they may be reheated in a microwave.

Super Moist, Kinda Healthy Sandwich Bread (bread Maker)

Total Time: 3 hrs 5 mins Preparation Time: 5 mins Cook Time: 3 hrs

Ingredients

• 3/4 cup warm milk (or 3/4 cup pineapple juice tbsp warm milk)
• 2 tablespoons warm milk
• 1 egg
• 1 tablespoon flax seed meal
• 2 tablespoons canola oil
• 4 tablespoons sugar
• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 2 teaspoons yeast

Recipe

• 1 add ingredients into bread maker in the order of ingredients.
• 2 set on basic.

The Very Best Butternut Squash Soup!!!!! Everrr!!!!

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons canola oil
• 1 large onion
• 2 garlic cloves
• 1 tablespoon minced ginger (important)
• 1 teaspoon cumin seed (or ground) (optional)
• 1/2 teaspoon mustard seeds (black or brown, you can get these at asian or bulk food stores or don't use if on a gluten-free diet)
• 1 medium sized squash (microwave it for a minute to make it easier to peel)
• 4 cups chicken stock (use slightly less to make soup thicker!, vegans, use organic vegetable stock)
• salt and pepper
• 1 sweet red pepper (diced in very tiny cubes, size of kernel corn)
• 1 cup whole kernel corn
• 1 cup 10% cream (use alpro or mimicreme if you're vegan)

Recipe

• 1 heat oil on medium and saute onion, garlic, ginger until soft and golden (about 3, 5 min - make sure not to burn the garlic!).
• 2 add cumin and mustard seed and saute until you hear the seeds pop (30-60 sec), then stir in the cubed squash and toss to coat, then add stock, bring to a boil and cover.
• 3 reduce heat and let simmer until the squash is soft and tender. at this point, you want to add the salt and pepper to taste.
• 4 you want to turn heat off and let cool before you puree. once cooled, this is where you need a blender and an extra pot. you want to place around 3-4 ladles of the soup in the blender - don't fill all the way - and puree, then place in the new pot. once all the soup is pureed, put back on medium low heat.
• 5 stir in the cream (make sure you stir enough to get the cream incorporated, otherwise it will curdle).
• 6 then add your corn and red pepper. stir occasionally for 5 minutes and voila!

Sweet And Spicy Green Beans

Total Time: 21 mins Preparation Time: 10 mins Cook Time: 11 mins

Ingredients

• Servings: 2
• 3/4 lb fresh green beans, trimmed
• 2 tablespoons soy sauce
• 1 garlic clove, minced
• 1 teaspoon chili-garlic sauce
• 1 teaspoon honey
• 2 teaspoons canola oil

Recipe

• 1 arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.
• 2 in a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.
• 3 heat the canola oil in a skillet over medium heat.
• 4 add the green beans, and fry for 3 to 5 minutes.
• 5 pour in the soy sauce mixture. continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated.
• 6 serve immediately.

Granola (eeecooks.com)

Total Time: 1 hr 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 2 cups old fashioned oats
• 1/2 cup sliced almonds, raw
• 2 tablespoons toasted wheat germ
• 3 tablespoons dark brown sugar (packed)
• 1 tablespoon warm water
• 1/4 teaspoon coarse salt
• 3 tablespoons maple syrup (grade b)
• 2 tablespoons canola oil (i use whatever i have available)
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon nutmeg (about 16 scrapings)
• 1/2 tablespoon pure vanilla extract
• 1/4 cup golden raisin
• 1/4 cup dried cherries (i sometimes use cranberries)

Recipe

• 1 in medium bowl mix almonds and wheat germ.
• 2 in another bowl mix brown sugar, water, salt, maple syrup, oil, cinnamon, nutmeg and vanilla.
• 3 stirring the oat mixture with a spoon, drizzle in the syrup. spread mixture on a parchment lined cookie sheet.
• 4 bake 1 hour 20 minutes (or until crispy), stirring quickly every 20 minutes.
• 5 set pan on trivet to cool for 1 hour. put granola in large bowl and mix in raisins and cherries.
• 6 store in airtight container up to 1 week; after that keep refrigerated.