Author: Anne Marie

Curried Lentils in Tomato Sauce

Serves: 6 Servings

Source: Food Magazine (Julie)

Serves: 6 Servings
Source: Food Magazine (Julie)

Ingredients:

  • 3 tablespoons vegetable oil
  • medium onion, finely chopped
  • 1 piece fresh ginger (2 inches long), peeled and finely grated
  • 2 teaspoons curry paste
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1 jar (26 ounces) best-quality store-bought tomato sauce
  • 2 cans (20 ounces each) cooked lentils, rinsed and drained
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 1/2 cup chopped fresh cilantro
  • Cooked basmati (or other long-grain white) rice, for serving

Instructions:

  1. In a large saucepan, heat oil over medium. Add onion and ginger; season with salt. Cook, stirring frequently, until beginning to brown, 5 to 8 minutes.
  2. Add spices; cook, stirring, until fragrant, 30 to 60 seconds.
  3. Add tomato sauce, lentils, and 1 cup water. Simmer until slightly thickened, 5 to 10 minutes. Stir in lime juice and cilantro; season with salt.
  4. Serve lentil mixture with rice; garnish with more cilantro, if desired.

Oatmeal Peanut Butter Chocolate Chip Cookies

Serves: 30 Cookies

Source:

Serves: 30 Cookies
Source:

Ingredients:

  • 1 cup flour
  • 1 cup old-fashioned or quick-cooking oats
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup KRAFT Smooth Peanut Butter
  • 1 egg
  • 1-1/2 tsp. vanilla
  • 2/3 cup chocolate chips

Instructions:

  1. PREHEAT oven to 375°. Mix flour, oats, baking soda, baking powder and salt; set aside. Beat butter, sugars and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing until well blended after each addition. Stir in chocolate.
  2. DROP heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
  3. BAKE 10 to 12 min. or until lightly browned. Cool 1 min.; remove from baking sheets to wire racks. Cool completely.

Chocolate Chip Cookies

Serves: 4 dozen

Source: The Canadian Living Cookbook

Serves: 4 dozen
Source: The Canadian Living Cookbook

Ingredients:

  • 1/2 cup butter
  • 1/2 cup shortening
  • 1 cup white sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup of chocolate chips

Instructions:

  1. Preheat oven to 375° degrees.
  2. In a large bowl cream together sugars, shortening, and butter. Beat in eggs and vanilla.
  3. In a separate bowl, combine together flour, baking soda, and salt and blend into creamed mixture. Stir in chocolate chops. Let dough cool for 30 minutes. Roll into 48 balls and flatten cookies with your hands to neaten the edges.
  4. Bake for 8 to 9 minutes or until cookies are golden brown around the edges and slightly under baked in the centre.

Banana Bread

Serves: 2 loaves

Source: Anne Marie

Serves: 2 loaves
Source: Anne Marie

Ingredients:

  • 1 1/4 cup white sugar
  • 1/2 cup non-hydrogenated margarine
  • 1 1/2 cups mashed bananas (3 to 4 medium)
  • 2 large eggs, beaten
  • 1/2 cup buttermilk or sour milk
  • 1 teaspoon vanilla
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Instructions:

  1. Preheat oven to 350° and grease bottoms of 2 loaf pans.
  2. Mix sugar and margarine in a large bowl. Stir in eggs until well blended. Add bananas, buttermilk, and vanilla and beat until smooth.
  3. Stir together flour, baking, soda, and salt. Add to wet ingredients and stir until moistened.
  4. Pour into prepared loaf pans and bake for approximately 1 hour or until inserted toothpick comes out clean. Cool for 5 minutes in loaf pans and remove to a wire rack.

Note: If using smaller loaf pans, reduce baking time.

Pesto

Serves: 3/4 cup

Source: Food

Serves: 3/4 cup
Source: Food

Ingredients:

  • 3 cups of tightly packed fresh basil leaves
  • 3 tablespoons of pine nuts or walnuts
  • 3 tablespoons of grated parmesan cheese
  • 2 garlic cloves, pealed
  • 1 tablespoon of fresh lemon juice
  • course salt and ground pepper
  • 3 tablespoons of water
  • 3 tablespoons of olive oil

Instructions:

  1. In a food processor, combine basil, pine nuts, Parmesan, garlic cloves, lemon juice, and water. Season with salt and pepper.
  2. With the motor running, add oil in a thin stream, Process until very smooth, about 1 minute.
  3. Cook 8 ounces of whole wheat pasta until al dente. Drain pasta, reserving 1/2 cup cup of water. Toss pasta with Pesto, adding reserved water a little at a time to create a thin sauce. Season with salt and pepper and fresh Parmesan.

Shortcakes

Serves: 6

Source: Everyday Food

Serves: 6
Source: Everyday Food

Ingredients:

  • 2 cups of all purpose flour
  • 1 tablespoon of baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups heavy cream
  • 1 tablespoon white sugar
  • Topping
  • 2 tablespoons of cream
  • 2 tablespoons of white sugar

Instructions:

  1. Preheat oven to 450°.
  2. In a large bowl, whisk together flour, baking powder, salt, and 1 tablespoon of sugar.
  3. Add 1 1/4 cups of cream and mix until just moistened.
  4. Turn dough onto a floured surface and pat into a 3/4 inch thick round.
  5. Cut out 8 rounds. Brush tops with cream and sprinkle with sugar.
  6. Bake for 15 to 20 minutes or until golden brown. Transfer to wire rack to cool.

Hummus

Serves: 1 3/4 cups

Source:

Serves: 1 3/4 cups
Source:

Ingredients:

  • 1 – 10 ounce (540 ml) can of chickpeas
  • 3 tablespoons of lemon juice
  • 2 tablespoons of water
  • 1 tablespoon of sesame seed oil
  • 2 cloves of garlic, minced
  • 1/2 teaspoon of cumin
  • salt and pepper to taste

Instructions:

Drain chickpeas and whirl in a food processor with lemon juice, water, sesame seed oil, garlic, and cumin. Add salt and pepper to taste.

White Bean Dip

Serves: 1 1/4 cups

Source: Light and Tasty Magazine

Serves: 1 1/4 cups
Source: Light and Tasty Magazine

Ingredients:

  • 1 15 ounce can of white kidney beans
  • 1 tablespoon of olive oil
  • 1 clove of garlic, minced
  • 2 teaspoons of dried basil, or 1/2 cup fresh basil
  • 1 tablespoon of lemon juice
  • pinch of cayenne pepper
  • salt and pepper to taste

Instructions:

In a food processor, combine beans, oil, and garlic jand process until smooth. Add basil, lemon juice, cayenne pepper, salt, and pepper. Cover and process until blended. Serve with baked pita bread.

Mustard Marinade

Serves: 1/3 cup

Source: Anne Marie

Serves: 1/3 cup
Source: Anne Marie

Ingredients:

  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 1 tablespoon olive or canola oil
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon pepper

Instructions:

  1. Mix all ingredients.
  2. Use to marinade 1 pound of beef, pork, or chicken. Bake, broil, or grill meat.

Sugar Free Lemon Cherry Biscotti

Serves: 24 cookies

Source: Canadian Living Home Baking

Serves: 24 cookies
Source: Canadian Living Home Baking

Ingredients:

  • 3/4 cup sugar substitute
  • 2 eggs
  • 1 egg yolk
  • 1/4 cup canola oil
  • 1 1/2 teaspoons grated lemon rind
  • 1 1/2 teaspoons vanilla
  • 2 cups all purpose flour
  • 3/4 cup dried cherries
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions:

  1. Line a rimless baking sheet with parchment paper. Preheat oven to 350 degrees.
  2. In a large bowl, beat together sugar substitute, eggs, and egg yolk; beat in oil, lemon rind, and vanilla. In a separate bowl, mix together flour, baking powder, salt, and dried cherries. Stir into egg mixture.
  3. Divide dough in half. On a lightly floured surface. Roll each half into a 12 inch (30 cm) long log. Place logs 2 inches (5 cm) apart on prepared baking sheet; flatten logs to 3/4 inch (2 cm) thickness, leaving slightly rounded tops.
  4. Bake at 350 degrees for 20 minutes. Remove from oven and let logs cool on a rack for 10 minutes. Transfer to a cutting board; with a serrated knife or electric knife, cut diagonally into 1/2 inch (1cm) thick slices. Bake an additional 15 minutes at 350 degrees rotating pans halfway through baking time. Transfer to racks and let cool.