Author: Anne Marie

Icelandic Happy Marriage Cake

Serves: 8

Source: http://www.outside-oslo.com/

Ingredients: 

Rhubarb Jam

  • 1 pound rhubarb, sliced 1/2-inch thick (fresh or frozen (3 cups)

  • 1/4 cup sugar

  • 1 teaspoon vanilla extract

Crust

  • 1 1/2 cups whole rolled oats

  • 1 1/2 cups all-purpose flour

  • 1/2 cup granulated sugar

  • 1/4 cup packed brown sugar

  • 1 teaspoon ground cardamom

  • 3/4 teaspoon baking soda

  • 2 sticks (salted) butter( I cup), softened and cut into a few piece

  • 1 egg

Instructions:

  1. Start by making the jam. Combine rhubarb, sugar, and vanilla extract in a medium saucepan over moderate heat. Simmer, stirring frequently, until the rhubarb releases its juices and breaks down considerably into a spreadable consistency (about 25 – 30 minutes).

  2. While the jam is cooking, start working on the crust. Preheat oven to 400 degrees. Butter or spray a 10-inch cake or tart pan, ideally with a removable base.

  3. Place oats in a food processor and give a few quick whirls to break them up slightly–holding the button down to the count of two a few times should do. Add flour, sugars, cardamom, and baking soda, and pulse again to mix. Add the butter and process some more, removing the lid and pushing down the butter into the rest of the dough a few times if necessary. Crack in the egg and mix just to combine.

  4. Spoon about three-quarters of the dough into the prepared pan. Using your hands, press it evenly across the bottom and slightly up the sides, taking care to not let the bottom of the rim get too thick.

  5. Spread the jam evenly across the crust. Use the rest of the dough as a topping, breaking it into clumps to scatter across the top.

  6. Bake until the crust turns golden brown, about 25 minutes. Cool in the pan, then serve this happy marriage cake with whipped cream.

    Makes one 10-inch cake.

     

Uncomplicated Tomato Sauce

Serves:

Source: Claire Tansey

Ingredients:

  • 2 (28 ounce/796 ml cans of whole tomatoes)
  • 1 yellow onion pealed and cut into quarters
  • 2 cloves of garlic, smashed
  • 1/4 cup virgin olive oil
  • 1/4 teaspoon of salt
  • herbs (basil, oregano, thyme)

Instructions:

  1. Combine tomatoes, their juices, onion and garlic in a saucepan.  Bring to a boil. Reduce heat and simmer gently, uncovered , stirring every now and then and breaking up the tomatoes and the onions a little – for 1 hour hour to 1 hour 15 minutes or until the onions are very soft.
  2. Add the olive oil and the salt and purée with an immersion blender. Season with herbs ( I used 1 tsp of dried basil, oregano and thyme.

S’Mores Squares

Serves: 25 sqares

Source: Anna Olsen

  • 1/2 cup unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/2 cup milk
  • 1/2 tsp vanilla extract
  • 1 1/2 cups graham cracker crumbs
  • 1 1/2 sleeves whole graham crackers
  • 2 cups milk chocolate chips
  • 3 cups mini marshmallows
  1. Preheat the oven to 350°F. Grease and line a 9” square baking pan with parchment paper so the paper comes over the sides a little.
  2. Melt the butter with the brown sugar, milk, and vanilla in a medium saucepan over medium heat, stirring until the butter has melted. Stir in the graham cracker crumbs and remove from the heat. This will make a thick paste.
  3. Arrange a layer of graham crackers on the bottom of the prepared pan, and spread half of the graham cracker paste over top. It doesn’t have to cover evenly or look pretty. In even layers, sprinkle 1 1/2 cups of the marshmallows, and then sprinkle 1 cup of the chocolate chips. Top this with a layer of graham crackers and repeat layering the remaining graham paste mixture, marshmallows, and chocolate chips.
  4. Bake for 15 to 20 minutes, until the marshmallows begin to brown on top. Cool the S’Mores completely, and then chill completely before slicing into squares. The squares can be enjoyed chilled, at room temperature, or warmed wrapped in foil

Forgiving Food Processor Pastry

Serves: 1 9 inch pie crust

Source: Uncomplicated 

Ingredients:

  • 1 1/2 cups all purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup cold cream cheese, cubed
  • 1/2 cup cold butter, cubed

Instructions:

  1. Combine flour and salt in food processor. Pulse to combine.
  2. Add cream cheese and butter and pulse for 30 seconds to 1 minute or until the dough starts to come together in a loose ball.
  3. Shape dough into a flat disc about 1 inch thick. Wrap in plastic wrap and chill for at least 30 minutes before using.
  4. To use the pastry, leave at room temperature until it is pliable enough to roll (30 minutes plus…)

***Most food processors can easily handle a double batch.

Lentil and Vegetable Soup

Serves: 6 servings

Source: Uncomplicated

Ingredients:

  • 2 tablespoons canola oil
  • 1 medium onion, finely chopped
  • 3/4 teaspoon salt, divided
  • 1 large carrot, finely chopped
  • 2 stalks of celery, finely chopped
  • 2 cloves of garlic, minced
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of dried thyme
  • 1 28 ounce can of whole tomatoes, crushed by hand
  • 4 cups of water
  • 3/4 cup green lentil

Optional: Small Parmesan cheese rind

Instructions:

  1. Heat oil in a large pot over medium-low heat. Add onion and 1/4 teaspoon of the salt. Cover and cook gently, stirring occasionally for 6 to 8 minutes until the onions are very soft and just starting to brown. Add the carrots and celery, cover and cook for another 3 minutes. Add the garlic, cumin and thyme, cover and cook for 1 more minute.
  2. Add the tomatoes with their juice, water and Parmesan rind (if using) and increase the heat to high and bring to a boil. Add the lentils and remaining 1/2 teaspoon of salt and return to a boil. Reduce heat, and simmer partially covered for about 45 minutes until the lentils are tender.
  3. Garnish with fresh parsley and Parmesan.

Black Lentils with Oranges and Beets

Serves: 4

Source: Heart Smart Recipes

Ingredients:

  • 8 ounces of beets, scrubbed
  • 3/4 cup dry black lentils
  • 3/4 teaspoon salt
  • 4 cups of baby arugula or kale
  • 2 tablespoons of pine nuts or walnuts
  • 1 orange
  • 3 tablespoons of white balsamic vinegar
  • 1 tablespoon of finely chopped shallot
  • 1 tablespoon of olive oil
  • 1 tablespoon of honey
  • 1 teaspoon of fresh chopped rosemary
  • 1/2 teaspoon of black pepper
  • 3 tablespoons of crumbled goat cheese

Instructions:

  1. Preheat oven to 350F. Wrap beets in foil and place beets on a small baking sheet and bake until tender (about 1 hour 15 minutes). Cool completely and slip off beet skin with the foil. Slice the beet
  2. Rinse lentils. Bring water to a boil, add lentils with 1/2 teaspoon of salt and cook for 20 minutes or until tender. Drain lentils, cool, and toss with arugula.
  3. In a dry skillet, toast pine nuts or walnuts for 3 to 4 minutes, stirring occasionally.
  4. Zest orange and place zest in a small bowl.Remove and discard remaining peel and cut orange cross-wise into 1/4 inch slices.
  5. To make the dressing, add vinegar, shallot, oil, honey, rosemary, pepper and remaining 1/4 teaspoon of salt to orange zest.
  6. Arrange lentil mixture on a serving platter. Top evenly with beets, orange slices and goat cheese and nuts. Drizzle with the dressing.

Almond Crusted Chicken Strips

Serves: 5

Source: Heart Healthy Recipes

Ingredients:

  • 1 egg white
  • 1 tablespoon of water
  • 1/4 cup whole wheat flour
  • 1/2 cup Panko crumbs
  • 1/3 cup almond meal
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne (optional)
  • 1/4 teaspoon pepper
  • 10 chicken breast tenderloins (1 pound)

Instructions:

  1. Preheat oven to 450°F. Line a baking sheet with foil and coat with cooking spray.
  2. Combine egg white and water in a shallow dish. Place flour in a second shallow dish. Combine panko, almond meal, paprika, garlic powder, salt, pepper and cayenne in a third shallow dish. One piece at a time, dip chicken in the flour, then in the egg, then in the crumb mixture to coat. Arrange on the prepared baking sheet.
  3. Bake the chicken, flipping the pieces halfway through, until golden brown and registers 165°F on an instant-read thermometer, 18 to 20 minutes .

Best Lentil Soup

Serves 6

Source: Cookie and Kate

Ingredients:

  • 1/4 cup extra virgin olive oil
  • 1 medium yellow or white onion, chopped
  • 2 carrots, peeled and chopped
  • 4 garlic cloves, pressed or minced
  • 2 teaspoons ground cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon dried thyme
  • large can (28 ounces) diced tomatoes, lightly drained
  • 1 cup brown or green lentils, picked over and rinsed
  • 4 cups vegetable broth
  • 2 cups water
  • 1 teaspoon salt, more to taste
  • Pinch of red pepper flakes
  • Freshly ground black pepper, to taste
  • 1 cup chopped fresh collard greens or kale, tough ribs remove

Instructions:

  1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
  2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
  3. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
  4. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
  5. Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
  6. Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.
  7. Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or

Sweet Potato Muffins

Serves: 12

Source: Ricardo

Ingredients:

  • 1 pound of sweet potatoes (about 1 large sweet potato
  • 1 cup (140 g) whole wheat flour
  • ½ cup (120 g) lightly packed brown sugar
  • ½ cup (50 g) rolled oats
  • ½ cup (30 g) wheat bran
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 pinch cinnamon
  • 1 pinch nutmeg
  • 1 pinch salt
  • 2 eggs
  • ¾ cup (180 ml) milk
  • 1/3 cup (75 ml) canola oil
  • 3 tbsp (45 ml) molasses
  • 3 tbsp (30 g) raisins
  • 2 tbsp chopped dried figs (about 2 dried figs)
  • Toppings (optional)
  • 2 tbsp rolled oats
  • 2 tbsp pumpkin seeds
  • 3 dried figs, each cut into 4 slices

Instructions:

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Line 12 muffin cups with paper or silicone liners.
  2. Pierce the sweet potato with a fork. Place on a plate and cook in the microwave oven for 6 minutes, turning halfway through cooking, or until tender. Let rest for 5 minutes. Cut the potato in half and scoop the flesh into a bowl. Coarsely crush with a fork to obtain about ¾ cup (180 ml) of mashed sweet potato purée. Set aside.
  3. In another bowl, combine the flour, brown sugar, oats, bran, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
  4. To the sweet potato purée, add the eggs, milk, oil and molasses. Beat with an electric mixer. On low speed, or with a wooden spoon, stir in the dry ingredients until just moistened. Add the raisins and dried figs. Spoon the mixture into the muffin cups.ToppingsSprinkle with the oats, pumpkin seeds and a fig slice, if desired.
  5. Bake for 25 to 30 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Unmould and let cool on a wire rack.

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.