Author: Anne Marie

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.

Mexican Quinoa with Pepitas and Cilantro

Serves: 4 Servings

Source: The New Whole Grain Cookbook

Serves: 4 Servings
Source: The New Whole Grain Cookbook

Ingredients:

  • 1 1/4 cup water
  • 1 cup quinoa
  • 1/2 cup raw pumpkin seeds
  • 1 cup of cilantro leaves, washed and dried
  • 2 cloves of garlic
  • 1/2 jalapeno chili
  • 1/2 teaspoon of salt
  • 1 teaspoon ground cumin
  • 2 tablespoons of olive oil
  • 1 teaspoon of lime juice
  • 1 small red pepper, chopped
  • 2 green onions, chopped

Instructions:

  1. In a 2 quart saucepan with a tight fitting lid, bring the water to a boil. In a medium bowl, rinse the quinoa with warm water, pour off most of the water, then drain with a fine-mesh strainer.
  2. When the water boils, add the quinoa and bring it back to a boil. Reduce heat and simmer for 15 minutes. The water should all be absorbed and small holes have formed on the surface of the grain. Let stand covered for 5 minutes.
  3. In a large saute pan over high heat, dry toast pumpkin seeds, shaking the pan, move the seeds over the heat until they begin to pop. Remove from heat and put them in a food processor or blender. Add the cilantro, garlic, jalapeno, salt, cumin and process, scraping down the sides frequently until all the ingredients are well minced. Gradually add the lime juice and olive oil.
  4. If serving immediately, stir in the cilantro mixture , bell peppers and onions into quinoa while still warm. Otherwise, chill the quinoa and add remaining ingredients when cool. Can be used to stuff whole grain wraps.

Quick Bean and Vegetable Couscous or Bulgar Pilaf

Serves: 4 Servings

Source: The New Whole Grain Cookbook

Serves: 4 Servings
Source: The New Whole Grain Cookbook

Ingredients:

  • 2 tablespoons of olive oil
  • 1 large carrot, shredded
  • 1 large onion, chopped (about 2 cups)
  • 2 cloves of garlic, minced
  • 1 14 ounce can of canned diced tomatoes, drained
  • 1/4 teaspoon of fresh ground pepper
  • 3/4 teaspoon of salt
  • 1 15 ounce can of black beans or white beans, rinsed
  • 1 1/4 vegetable stock or water
  • 1 cup of whole wheat couscous or Bulgar
  • 1/4 fresh parsley
  • 4 ounces of aged cheese, shredded

Instructions:

  1. Heat olive oil in a 4 quart saucepan with a tight fitting lid. Add carrot and onion and saute over medium heat until soft and golden.
  2. Add the garlic , tomatoes, pepper, salt, and beans. Saute, stirring gently until everything is heated through.
  3. Add stock or water, push the veggies to the side and bring the liquids to a full boil. Turn off the heat, add couscous , stir once quickly and cover tightly. (If using Bulgar, return to a full boil. cover tightly, and simmer for 10 minutes, then take off the heat.
  4. Let the pot stand uncovered, at room temperature for 10 minutes to absorb the liquids and flavours. Add parsley and cheese and fluff with a fork. Serve warm.

Whole Grain Biscuit Mix & 15 Minute Biscuits

Serves: I Batch

Source: The Whole Grain Cookbook

Serves: I Batch
Source: The Whole Grain Cookbook

Ingredients:

  • 1 cup whole wheat pastry flour
  • 1 cup of kamut or spelt flour
  • 1 cup cornmeal
  • 1/2 cup rolled oats, rolled rye, or rolled barley
  • 1/2 cup rolled quinoa or wheat germ
  • 1/2 cup powdered milk
  • 2 tablespoons baking powder
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 1/2 cup cold butter

For 4 Biscuits

  • 1 cup biscuit mix
  • 1/4 cup water, or more if needed
  • 1 tablespoon of milk (for brushing the tops of biscuits)

Instructions:

  1. For biscuit mix, mix flours, cornmeal, rolled grains,milk powder, baking powder, sugar and salt in a large bowl. When well combined, use a grater to shred the cold butter, tossing with the flour mixture to coat.
  2. Squeeze the mixture in handfuls to break up the butter into small pieces.
  3. Store the mixture if refrigerator or freezer in 1 cup portions.

To Make 4 Biscuits

  1. Preheat oven to 450°.
  2. Measure 1 cup of flour mixture into a mixing bowl. Quickly stir in 1/4 cup of water and mix just enough to moisten.
  3. Flatten dough at the bottom of a bowl and cut into 4 wedges.
  4. Transfer to a parchment lined baking sheet, brush the tops with milk and bake for 10 minutes. Serve hot.

Sweet and Spicy Cashew Chicken

Serves: 4 Servings

Source: Canadian Living February 2011

Serves: 4 Servings
Source: Canadian Living February 2011

Ingredients:

  • 1/2cup cup (125 mL) sodium-reduced chicken broth
  • 3 tbsp tbsp(45 mL) oyster sauce
  • 1tbsp tbsp(15 mL) granulated sugar
  • 1 tbsp tbsp(15 mL) cornstarch
  • 1 tbsp tbsp(15 mL) white vinegar
  • 2 tbsp tbsp(25 mL) vegetable oil
  • 1 lb lb(454 g) boneless skinless chicken breasts, cut in chunks
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp(1 mL) pepper
  • 1 sweet red sweet red peppers, chopped
  • yellow pepper chopped
  • 1 cup snow peas
  • 1 cup chopped broccoli
  • 1 tsp Thai chili paste or sambal oelek
  • 1/2 cup(125 mL)roasted unsalted cashews

Instructions:

  1. Whisk together chicken broth, oyster sauce, sugar, cornstarch and vinegar; set aside.
  2. In wok, heat half of the oil over medium-high heat; stir-fry chicken, salt and pepper until golden, about 4 minutes. Transfer to plate. Add remaining oil to wok; stir-fry red peppers, onions and chili paste for 3 minutes. Return chicken and any juices to wok; stir-fry until no longer pink inside, about 1 minute.
  3. Add cornstarch mixture; stir-fry for 1 minute. Add cashews and stir-fry for 1 minute.

Butternut Squash, Cinnamon and Ginger Soup

Serves: 6 Servings

Source: Rose Reisman

Serves: 6 Servings
Source: Rose Reisman

Ingredients:

  • 2 tsp vegetable oil
  • 1 1/2 tsp minced fresh garlic
  • 1 1/2 cups sliced leek
  • 5 cups peeled and diced butternut squash (about 1 large whole squash)
  • A pinch of salt and freshly ground black pepper
  • 4 cups chicken stock
  • 1 cup diced carrot
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 2 Tbsp molasses
  • 2 Tbsp honey

Instructions:

  1. Spray a non-stick saucepan with cooking oil, add the vegetable oil and place over medium-low heat. Stir in the garlic and leeks. Cover and cook until softened, about 3 minutes
  2. Stir in the squash, stock, carrot, cinnamon, ginger, salt and pepper. Bring to a boil, then reduce the heat to medium-low. Cover and cook for 15 to 20 minutes, or until the vegetables are tender. Add the molasses and honey.
  3. Transfer the soup to a food processor or puree with an immersion blender until smooth, working in batches if necessary.