Author: Anne Marie

Pumpkin Spice Roasted Chickpeas

Serves: 2 cups

Source: peasandthankyou.com

Ingredients:

  • 1 can of chickpeas, rinsed, drained and patted dry
  • 2 T. maple syrup
  • 1 t. canola oil (or oil of your choice)
  • 1 t. apple cider vinegar
  • 1/8 t. salt
  • 1/4 t. nutmeg
  • 1/4 t. ginger
  • 4/4 t. cinnamon

Instructions:

  1. Preheat oven to 350. Combine all ingredients in a large mixing bowl until evenly coated. Spread chickpeas on a cookie sheet sprayed with cooking spray.
  2.  Bake for 25 minutes. Stir chickpeas every ten minutes to ensure even crisping.

Quinoa Pancakes

Serves: Makes 6 Pancakes

Source: Anne Marie

Ingredients:

  • ½ cup (125 mL) Quinoa
  • ½ cup (125 mL) Whole Wheat flour
  • 2 tsp (10 mL)   baking powder
  • 3 large eggs
  • ¼ cup (50 mL)skim milk
  • 2 tbsp (25 mL 100% Pure Maple Syrup

Instructions:

  1. In small saucepan, bring 1 cup (250 mL) water to a boil. Stir in quinoa. Reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork. Cool.
  2. In bowl, stir together flour, baking powder and cooled quinoa. In small bowl, whisk together eggs, milk and maple syrup; whisk into quinoa mixture until combined.
  3. Heat large nonstick frying pan sprayed with cooking spray over medium-high heat. In batches, add batter to pan by generous ¼ cup (50 mL) amounts. Cook for 2 minutes or until bubbles form on surface and edges are golden; turn and cook another 2 minutes.
  4. Serve with additional maple syrup.

Roasted Vegetable Manicotti

Serves: 8 to 10

Source: The Rest of the Best and More

Ingredients:

  • 1 onion, chopped
  • 2 cups of chopped broccoli
  • 2 cups of chopped cauliflower
  • 2 cups of chopped carrots
  • 1 red pepper
  • 3 tablespoons of olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cloves of garlic, minced
  • 3 cups of spinach
  • 1 cup grated Parmesan cheese
  • 1 cup of ricotta cheese
  • 1 egg, beaten
  • 2 slices of bread
  • 1/2 cup chopped parsley
  • 1/2 cup fresh basil 0r 1 tablespoon dried basil
  • fresh pepper to taste
  • 16 manicotti shells
  • 28 ounces of tomato sauce

Instructions:

  1. Chop vegetables into 1 inch pieces and toss with oil, vinegar, and garlic. Roast at 350 degrees for 40 minutes, stirring occasionally. Mix spinach with hot vegetables and set aside to cool.
  2. In the food processor, chop bread and herbs and seasonings. Transfer to a bowl.
  3. Pulse vegetables in food processor to a coarse texture. Add bread mixture.
  4. Mix together Parmesan, ricotta and egg. Blend with vegetable mixture.
  5. Cook Manicotti according to package directions. Drain well and fill with ricotta vegetable filling.
  6. Grease 2 (9 x 13) baking dishes. Arrange stuffed shells in baking dishes and top with tomato sauce. Bake at 350 degrees for about 30 minutes.

Cherry Almond Bars

Serves: 12 Bars

Source: Red Barn Fruit Farm

Ingredients:

  • 1 cup rolled oats
  • 3/4 cup all purpose flour
  • 1/4 cup toasted wheat germ
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup honey
  • 1/3 cup apple sauce
  • 1/4 cup canola oil
  • 1 large egg beaten
  • 1 large egg white
  • 3/4 cup chopped dried cherries
  • 1/2 cup chopped almonds

Instructions:

  1. Preheat oven to 350°. Whisk together oats, flour, wheat germ, cinnamon and salt.
  2. In another bowl, whisk together apple sauce, honey, oil, eggs and egg white. Stir in the oatmeal mixture until well combined. Add the dried cherries and almonds.
  3. Spread into a greased 8″ baking pan and bake for 30 to 35 minutes.

Anne’s Peanut Butter Balls

Serves: ?

Source: Anne Ditchburn

Serves: ?
Source: Anne Ditchburn

Ingredients:

  • 1/2 CUP BUTTER
  • 2 CUPS CRUNCHY PEANUT BUTTER
  • 2 2/3 CUPS CUPS ICING SUGAR
  • 3 CUPS RICE KRISPIES

Instructions:

  1. Mix above and roll into balls.
  2. Melt chocolate wafers and dip the balls in it
  3. Place balls on cookie sheet and put in fridge to set.

PS: (Greg and Darcy can’t have any!)

Glazed Peach Pie

Serves: 6 Servings

Source: Anne Marie

Serves: 6 Servings
Source: Anne Marie

Ingredients:

  • 1 prepared 9 inch crust
  • 5 cups of fresh peaches, pealed and sliced (divided, 1 cup for glaze and 4 cups to line pie crust)About 8 medium peaches
  • 2/3 cup of white sugar
  • 2 tablespoons of corn starch
  • 1/4 cup of water
  • 2 tablespoons of lemon juice

Instructions:

  1. Mash 1 cup of peaches with a fork. Blend with sugar and corn starch. Stir in water and lemon juice to mashed peaches.
  2. Microwave on high for 2 to 5 minutes, stirring every minute until thickened.
  3. Place remaining peach slices (4 cups) into crust. Spoon peach glaze over peaches. Refrigerate several hours.

Fresh Strawberry Pie

Serves: Strawberry Pie

Source: Anne Marie

Serves: Strawberry Pie
Source: Anne Marie

Ingredients:

  • 1 9 inch pie crust, baked
  • 2 quarts of strawberries
  • 1/3 cup white sugar
  • 1 1/2 tablespoons of corn starch
  • 1 tablespoon lemon juice

Instructions:

  1. Wash and hull strawberries.Allow to dry.
  2. Mash 3 cups of strawberries (a potato masher works well) in a microwavable bowl.
  3. Combine sugar and cornstarch in small bowl and combine with mashed strawberries. Mix well with mashed strawberries. Microwave on high for 3 to 8 minutes or until thickened and juices run clear, stirring every two minutes. Stir in lemon juice and cool for 5 minutes.
  4. In the meantime, place strawberries in pie shell. Carefully spoon strawberry sauce over fresh berries and refrigerate for several hours.

Vegetable minestrone with cherry tomatoes and tortellini

Serves: 4 Servings

Source: Rose Reisman – http://www.artoflivingwell.ca/recipes

Serves: 4 Servings
Source: Rose Reisman – http://www.artoflivingwell.ca/recipes

Ingredients:

  • 2 tsp vegetable oil
  • 1 cup chopped onion
  • 2 tsp finely chopped garlic
  • 1/2 cup chopped carrots
  • 1/2 cup chopped parsnips
  • 4 cups vegetable (or chicken) stock
  • 2 Tbsp tomato paste
  • 1 tsp dried basil
  • pinch of salt
  • 1/4 tsp pepper
  • 1 1/2 cups cherry tomatoes, sliced in half or canned diced tomatoes
  • 1 cup frozen cheese tortellini
  • 1/4 cup grated Parmesan cheese
  • 2 cups baby spinach leaves

Instructions:

  1. Lightly coat a large, nonstick pot with cooking spray, add the oil and set over medium-high heat. Add the onion and garlic and sauté for 4 minutes or until the onion is just softened.
  2. Add the carrots, parsnips, stock, tomato paste, basil, salt and pepper. Bring to a boil, then reduce the heat to medium and cook for i2 minutes or until the vegetables are just tender.
  3. Stir in the cherry tomatoes, tortellini and half (about 2 Tbsp) of the Parmesan cheese. Cover and cook for 5 minutes over medium heat or until the tortellini is heated through and the vegetables are tender. Add the spinach and cook for 1 minute. Serve in bowls, and garnish with the remaining Parmesan.

Ginger Crinkles

Serves: 36 Cookies

Source: Canadian Living Best Cookies and Squares

Serves: 36 Cookies
Source: Canadian Living Best Cookies and Squares

Ingredients:

  • 2/3 cup canola oil
  • 1 cup white sugar
  • 1 egg
  • 1/4 cup molasses
  • 1 3/4 cup all purpose flour
  • 2 teaspoons ground ginger
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup white sugar to roll balls of cookie dough

Instructions:

  1. Whisk sugar and oil in a large bowl.Whisk in egg until smooth and then add molasses.
  2. In a separate bowl, stir together flour, spices, baking powder baking soda and salt.
  3. Stir into molasses mixture to form moist dough.
  4. Shape tablespoons of dough into a ball and roll in remaining sugar.
  5. Place on parchment lined cookie sheet or greased cookie sheet and bake for about 12 minutes in a preheated 375 degree oven.

Walnut Parsley Pesto

Serves: Makes 1/2 cup

Source: Whole Living

Serves: Makes 1/2 cup
Source: Whole Living

Ingredients:

  • 1 cup flat-leaf parsley
  • 2 tablespoons toasted walnuts
  • 2 tablespoons grated Parmesan
  • 1 clove of garlic, chopped
  • 1 tablespoon of lemon juice
  • 2 tablespoons of olive oil
  • salt and pepper to taste

Instructions:

  1. Process parsley, walnuts, Parmesan, garlic and lemon juice in food processor.
  2. With machine running, gradually add in olive oil.
  3. Season with salt and pepper.