Anne Marie's Recipes

Author: annemarie

  • Smoky Chickpea Red Lentil Soup

    Serves: 6 servings

    Source: Once Upon a Chef

    Ingredients:

    • 2 tablespoons olive oil
    • 1 medium yellow onion, finely chopped
    • 4 garlic cloves, minced
    • 1 large carrot, diced
    • Heaping 1/4 teaspoon smoked paprika
    • 3/4 teaspoon cumin
    • 4 cups low-sodium vegetable or chicken broth
    • 1 (14.5-ounce) can diced tomatoes
    • 1/3 cup red lentils
    • 1/2 teaspoon dried thyme
    • 2 bay leaves
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 (14.5-ounce) can chickpeas, drained and rinsed
    • 1 cup cooked vegetables, such as frozen peas or chopped green beanS

    Instructions:

    1. In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, carrots, smoked paprika and cumin; cook, stirring frequently so the garlic doesn’t brown, about 2 minutes more.
    2. Add the broth, diced tomatoes, red lentils, thyme, bay leaves, salt, pepper and bring to a boil. Cover the pot and reduce the heat to a simmer; cook for ten minutes. Add the chickpeas, cover the pot and cook 10 minutes more. Fish out the bay leaves, then transfer 2 cups of the soup to a blender and purée until smooth. Add the puréed soup back to the pot and stir. Taste and adjust seasoning if necessary (I usually add a good bit more salt); if you want the soup to be thicker, purée a bit more soup.
    3. Add the cooked vegetables, frozen peas or chopped greens and simmer until the soup is hot and the vegetables are warmed through. Ladle the soup into bowls and serve.
    4. Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. through.

  • Ultimate Granola

    Serves: 12 servings

    Source: Sliced Ginger

    Ingredients:

    • 3 Cups Gluten Free Rolled Oats
    • 1 1/2 Cup Unsweetened Flaked Coconut
    • 1/2 Cup Raw Almonds, roughly chopped
    • 1/2 Cup Raw Walnuts, broken in halves
    • 1/3 Cup Raw Pumpkin Seeds
    • 2 Tbsp Chia Seeds, ground
    • 1/3 Cup Raisins
    • 1 Tsp Vanilla Extract
    • 1 Tsp Cinnamon
    • 2 Tbsp Coconut Oil
    • 1/2 Cup Almond Butter
    • 1/4 Cup Maple Syrup
    • Fresh fruit, optional for garnish

    Instructions:

    1. Preheat the oven to 300°C and line a baking tray with parchment paper.
    2. In a small pot heat the almond butter, coconut oil, maple syrup and vanilla extract on low until soft and well combined (about 5 minutes).
    3. In the meantime, in a large bowl mix the oats, coconut flakes, almonds, walnuts, pumpkin seeds, chia seeds and cinnamon. Pour the melted mixture into the dry ingredients and stir until coated.
    4. Spread the mixture on the baking tray in an even layer and bake for 20-25 minutes, stirring halfway. Keep an eye on it so it doesn’t burn (oven temperatures vary). It should become slightly crisp and have a golden colour when done. Remove from the oven and let cool.
    5. Once cooled add the raisins (or other dried fruit of choice) and mix. To serve, top with fresh fruit, almond milk or yogurt. It will keep up to two weeks in an airtight jar. Enjoy.

  • Almond Butter Energy Bites

    Serves: 20 Balls

    Source: Yum and Yummer

    Ingredients:

    • 2/3 cup quick cooking oats
    • 1/3 cup unsweetened shredded coconut
    • 1/3 cup mini chocolate chips
    • 2 tablespoons ground flax seed
    • 1 cup natural almond butter
    • 1/4 cup of maple syrup or liquid honey
    • 1 teaspoon vanilla

    Instructions:

    1. In a small bowl, combine oats, coconut, chocolate chips and ground flax seed.
    2. In a medium bowl, combine almond butter, maple syrup and vanilla.
    3. Add almond butter mixture to oat mixture and stir until well blended. It will look like raw cookie dough.
    4. Using about 1 tablespoon of dough for each ball, roll into balls and store in an airtight container in the fridge.

  • Roasted Sweet Potato and Farro Salad

    Serves: 2 – 4

    Source: Cookie and Kate

    Ingredients:

    • 3/4 cup of farro
    • 1 large or 2 small sweet potatoes, sliced into 1 inch cubes
    • 2 teaspoons of ground sumac
    • 3 cups of chopped kale, ribs removed and chopped into bite size pieces
    • 1 small red onion, halved and thinly sliced
    • 2 tablespoons rice vinegar or white wine vinegar
    • 2 tablespoons of sugar or maple syrup
    • 1 medium lemon, juiced
    • 1 handful of fresh mint leaves
    • 3 tablespoons of toasted pumpkin seeds
    • 1/3 cup of crumbled feta

    Instructions:

    1. Preheat oven to 400 degrees F.
    2. To cook farro, bring a large pot of water to a boil over high heat. Add farro, the reduce heat and let simmer for 20 minutes until farro is still chewy. Drain excess water and set aside.
    3. To pickle onions, combine sugar, vinegar and half a cup of water with onions in a small saucepan. Cook over medium heat for 4 to 8 minutes. Remove from heat and set aside.
    4. Line a large rimmed baking sheet with parchment. Place cubed sweet potatoes on lined baking sheet, drizzle with oil and toss with sumac. Roast for about 35 to 40 minutes until they are caramel iced and fork tender.
    5. Add chopped kale to cooked farro and drizzle with oil and stir to combine.
    6. Drain excess liquid from onions and add to farro mixture. Add roasted sweet potatoes and squeeze entire lemon into farro, kale and sweet potatoes. Stir to combine and season with salt and pepper.
    7. Divide into individual bowls and top with mint leaves, toasted pumpkin seeds and crumbled feta.

  • Roasted Asparagus

    Serves: 6

    Source: Yum and Yummer

    Ingredients:

    • 1 1/2 pounds fresh asparagus
    • 2 tablespoons hoisin sauce
    • 1 tablespoon lemon juice
    • 2 teaspoons of olive oil
    • 1 teaspoon sesame seed oil
    • 1 to 2 tablespoons sesame seeds
    • freshly ground pepper to taste

    Instructions:

    1. Preheat oven to 425 degrees F. Trim rough woody ends from asparagus. Spread asparagus on a large non-stick rimmed baking sheet.
    2. In a small bowl, mix together hoisin sauce, lemon juice, olive oil and sesame seed oil. Pour mixture over asparagus. Using your hands rub the glaze all over asparagus, then sprinkle with sesame seeds.
    3. Roast for 10 to 12 minutes. Exact cooking time will depend on the size of the asparagus. Be careful not to over cook. Serve immediately.

  • Date & Apricot Balls

    Serves: 20 Balls

    Source: Clean Eating, Healthy to Go, 2017

    Ingredients:

    • 1/3 cup dried apricots
    • 2 cups of pitted dates
    • 1 cup of rolled oats
    • 3 tablespoons almond butter
    • 1/4 unsweetened shredded coconut

    Instructions:

    1. Place apricots in a heat proof bowl and cover with boiling water. Let stand for 5 minutes. Drain and finely chop.
    2. In a food processor, process dates and apricots for 2 to 3 minutes, stopping to scrape down the bowl if necessary. Add oats and almond butter and pulse 4 to 5 times. Form into 1 inch balls (about 1 1/4 teaspoon per ball). Place coconut in a small bowl and roll balls in coconut.
    3. Store in an air tight container at room temperature for 3 days. Refrigerate or freeze for longer term storage.

  • Carrot Walnut Bread

    Serves: 1 loaf

    Source: Leslie Beck, Heart Healthy Food for Life

    Ingredients:

    • 1 cup whole wheat flour
    • 1 /4 cup all purpose flour
    • 1/2 cup rolled oats
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1 egg
    • 2 tablespoons canola oil
    • 1/3 cup brown sugar
    • 1/2 cup milk
    • 1 cup shredded carrots
    • 1/4 cup chopped walnuts
    • 1/2 teaspoon lemon zest (optional)

    Instructions:

    1. Preheat oven to 375. Grease a 9 by 5 inch loaf pan or line with parchment.
    2. Combine the flours, baking soda, baking powder, salt and spices in a large bowl.
    3. Combine egg, canola oil, brown sugar, milk, carrots, walnuts and lemon zest.
    4. Add wet ingredients to dry ingredients and mix just enough to combine.
    5. Bake for 30 to 35 minutes.

  • Barley Bowl with dates and roasted vegetables

    Serves: 4

    Source: Ricardo, Winter 2018

    Ingredients:
    Roasted Vegetables

    • 2 beets, peeled and cut into 12 wedges
    • 1 small butternut squash, peeled and cubed
    • 1 small onion, cut into wedges
    • 1 pound small carrots, halved length wise
    • 2 tablespoons olive oil

    Barley

    • 1 cup barley
    • 2 tablespoons olive oil
    • 1/2 cup dates, pitted and diced
    • 1/2 teaspoon Garam masala
    • 1 tablespoon lemon juice
    • 1/2 cup plain Greek yogurt
    • 1 small green apple, julienned
    • 1/4 cup toasted pecans, chopped
    • basil leaves, for garnish

     

    Instructions:

    1. With the rack in middle position, preheat oven to 425. Line baking sheet with parchment.
    2. On prepared baking sheet, toss vegetables with oil and season with salt and pepper. Roast for 45 minutes or until vegetables are golden brown.
    3. Meanwhile, cook barley in a pot of salted boiling water for about 35 minutes or until tender. Drain and rinse under cold water.
    4. In a non-stick skillet or wok, sauté the barley in olive oil for about 2 minutes. Add the dates and garam masala. Continue cooking for 2 minutes. Add the lemon juice and season with salt and pepper if needed.
    5. Serve barley in bowls with roasted vegetables. Top with yogurt, apple, pecans and basil.

  • Greg’s Cheddar Biscuits

    Serves: 12

    Source: Greg

    Ingredients:

    • 1 3/4 cups all purpose flour
    • 4 teaspoons of baking powder
    • 1 tablespoon of sugar
    • 1/2 teaspoon salt
    • 1/2 teaspoon granulated garlic
    • 1 tablespoon dried parsley
    • 1/4 cup of frozen butter, grated
    • 1 cup of grated cheese
    • 1 cup of milk

    Instructions:

    Preheat oven to 425  degrees and line baking with parchment paper.

    1. Combine dry ingredients.
    2. Grate butter into dry ingredients and add grated cheese.
    3. Gently stir in milk to dry ingredients.
    4. Drop biscuit dough by tablespoons on parchment lined cookie sheet and bake for 13 – 15 minutes.

  • Bits and Bites


    Source: Anne Marie

    Ingredients:

    • 12 cups of Crispex (350 gram box)
    • 11 cups of Cheerios (260 gram box)
    • 8 cups of pretzels
    • 5 cups of nuts

    Seasonings:

    • 10 tablespoons of canola oil
    • 3 tablespoons of Worcestershire sauce
    • 2 teaspoons of lemon juice (optional)
    • 1/4 teaspoon of salt (if nuts are unsalted)
    • 1 1/2 teaspoons of garlic powder
    • 1/2 teaspoon of onion powder
    • 1 teaspoon of chili powder (optional)

    Instructions:

    1. Preheat oven to 250 degrees.
    2. Combine all dry snack ingredients in two large roasting pans.
    3. Combine oil and seasonings in a small saucepan and warm gently.
    4. Slowly pour warm seasoned oil over dry ingredients and mix well.
    5. Bake for 90 minutes, stirring every 15 minutes.
    6. Let cool and store in airtight containers.