Veggie and Bean Soup

                                                  Veggie and Bean Soup


Ingredients:

1 Rutabaga, peeled and diced
1 Onion, chopped finely
2 Tbsp. Butter
3 C. Fresh spinach leaves, chopped
1 14 oz can Pinto Beans, drained
1 32 oz container of Chicken broth
1 tsp. Salt

Directions:

1.  Chop rutabaga into 1/2 inch slices and then peel and dice into 1" squares
2.  Rinse rutabaga under running water and set aside in a saucepan
3.  Peel and chop onion coarsely and place in the bottom of a dutch oven with 2 Tbsp. of butter
4.  Cook onion over low to medium heat until onion is translucent in colour
5.  Add the chicken broth to the onions and bring to a boil over medium heat
6.  Combine rutabaga with onion and cook for 10 to 15 minutes until rutabaga is tender
7.  Continue to cook over low heat adding spinach leaves and pinto beans to the mixture
8.  Add salt to soup mixture and continue to simmer over low heat until you are ready to serve the soup.


Servings 5 to 6 servings

Carrot and Raisin Muffins

                                            Carrot and Raisin Muffins


Ingredients:

1 1/2 C. All purpose flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 C. Carrots, grated
1 C. Raisins
1/2 C. Fresh parsley, chopped
1 Tbsp. Maple butter
1/2 C. Wheat germ
2 Eggs
1 C.  1% Milk

Directions:

1. Preheat oven to 350 degrees Fahrenheit
2. Grease a 12 cup muffin pan and set aside
3. Combine flour, baking powder, baking soda and salt. Blend well
4. In a separate bowl mix grated carrots and parsley together. Mix in maple butter and stir to dissolve into the carrots and parsley
5. In a large mixing bowl stir milk and eggs together with a wire whisk until light and frothy
6. Add wheat germ, raisins, carrots and parsley to the egg mixture and stir well
7. Mix in the dry ingredients and stir until  all the flour is mixed in and batter is smooth.
8. Pour batter into measuring cup and fill greased muffin cups 2/3 full
9. Bake for 20 minutes and then remove from oven and let stand for 5 minutes before removing from pan
10. Place muffins on a large plate to cool completely.  Have for breakfast or dessert

Servings:  12 medium size muffins

Lasagna Bread

                                                             Lasagna Bread


Ingredients:

1 1/2 C. Warm water
1 1/2 tsp. Active  dry yeast
1 tsp. Granulated sugar

1 tsp. Salt
1 Tbsp. Canola oil
1 Egg
1/2 C. Cottage cheese
7 Spinach leaves, chopped finely
3 Tbsp. Tomato sauce
2 Tbsp. Granulated sugar
3 C. All purpose flour
2 C. Whole wheat pastry flour
1 C. Cheddar cheese, grated
1 C. Onion, finely chopped


Directions:

1. In a large mixing bowl dissolve yeast in warm water and stir in sugar then wait 10 minutes until it foams
2. Mix in salt, canola oil, egg, cottage cheese, tomato sauce, sugar  and spinach leaves, 2 cups of all purpose flour and 2 cups of whole wheat pastry flour to make a sticky dough
3. Add enough remaining flour to make a stiff dough that comes away from the sides of the bowl
4. On a lightly floured surface work dough and shape into a round that holds it shape well
5. Lightly coat  the inside of a large bowl with oil and place dough to rise in a warm place (preferably the oven) for 1 hr. until doubled in bulk
6. Take out the dough and punch down with your fists and break the dough evenly into 2 separate loaves
7. Preheat oven to 400 degrees Fahrenheit and grease a 9" by 5" by 3" loaf pan and a large cookie sheet. Allow loaves to rise for 45 minutes until doubled in bulk and then sprinkle grated cheese and onion on top of loaves
8. Bake in preheated oven for 20 minutes until lightly browned on top of loaves
9. When loaves are out of the oven apply with a brush a small amount of butter over the top of loaves to make a nice soft crust
10.  Allow loaves to cool on a wire rack before putting in storage bags to store in fridge or freezer for longer storage time

Servings: 2 Loaves or approximately 30 slices

Amaranth Ginger Cookies

                                                   Amaranth Ginger Cookies



Ingredients:

1 1/2 C. All purpose flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 C. Quick oats


1/2 C. Amaranth grain cereal

1 C. Boiling water
1/4 tsp. Salt
1 C. Crystallized ginger, diced
1/2 C. Walnuts, chopped
1/2 C. Roasted sunflower seeds


1 C. Granulated sugar
1/2 C. Butter
2 Eggs

Directions:


1.  Preheat oven to 375 degrees Fahrenheit
2.  Grease a large cookie sheet with butter and set aside
3.  In a small saucepan cook amaranth grain in boiling salted water for 15 to 20 minutes
4.  Set amaranth aside to cool before adding to other ingredients
5.  In a medium size bowl combine flour, baking powder, baking soda and quick oats. Blend well
6.  Combine butter and sugar in a large bowl and cream together to make a smooth paste
7.  Add eggs one at a time to butter mixture and beat with an electric mixer until creamy
8.  Mix in ginger, walnuts and sunflower seeds to form a drop dough
9.  Drop small amounts of dough onto greased cookie sheet and bake for 10 minutes until lightly browned
10. Remove from cookie sheet and set on a wire rack to cool completely before putting in a storage container

Servings:   Recipe makes 30 cookies

Grainy Oatmeal Raisin Cookies

                                            Grainy Oatmeal Raisin Cookies

Ingredients:

1 1/2 C. All purpose flour
1 1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 C. Butter
1 C. Granulated sugar
2 Eggs
1 C. Sultana raisins
1 C. Rolled oats

1/2 C. Roasted pumpkin seeds


Directions:

1. Preheat oven to 375 degrees Fahrenheit
2. Grease a large  cookie sheet and set aside
3. In a medium size bowl combine flour, baking powder and baking soda together. Blend well.
4. Combine butter and sugar together and mix until they form a smooth paste together.
5. Add eggs one at a time to butter and sugar mixture and beat with an electric mixer until smooth and       creamy.
6. Beat in the last three ingredients each separately with electric mixer until all ingredients are mixed together well.
7. Stir in the flour, baking powder and baking soda to make a drop cookie dough that forms well.
8. On the greased cookie sheet drop small amounts of dough with a teaspoon 2 inches apart and bake for 10 minutes until lightly browned.
9. Allow to cool and then set on a wire rack to cool completely before storing in a container.

Servings:  Makes 27 cookies

Mini Pizzas

                                                        Mini Pizzas


  Ingredients:   

Pizza dough:

1 1/2 C. warm water  110 degrees F.

1 1/2 tsp. Dry active yeast
1 tsp. Granulated sugar
1 tsp. Salt
1 Tbsp. Canola oil
2 Tbsp. Granulated sugar
2 C. All purpose flour
2 C. Whole wheat pastry flour

Topping:

1 C. Tomato sauce
1 C. Cheddar cheese, grated
1 C. Onion, chopped finely


 Directions:  

1. Preheat oven to 400 degrees Fahrenheit when dough has risen for a second time and you are ready to make the rounds and apply the topping to the pizza dough rounds

2.  In a large bowl pour warm water and sprinkle yeast over the surface and stir with a spoon to dissolve the yeast. Add the sugar to the mixture and wait for 10 minutes for yeast to become active.

3.  Add the canola oil, sugar, all purpose flour and a sufficient amount of whole wheat pastry flour to make a smooth and elastic dough that holds it shape when formed into a ball.

4.  Remove dough from bowl and grease top of dough lightly with canola oil. Place in a warm location for 1 hour in a greased bowl covered with a light cloth until doubled in bulk.

5.  After 1 hour punch dough down and knead for several minutes before placing back into bowl and set aside for an additional 45 minutes until dough has risen a second time.

6.  Roll out dough to a 1/2" thickness on smooth surface and cut out rounds that are 5" in diameter and set them on a greased cookie sheet 1" apart.

7.  Apply a small amount of tomato sauce to all the rounds. Then sprinkle grated cheese and onion on top of sauce and bake in oven for 20 minutes to brown crust evenly around the edges.

8.  Remove from oven and allow to cool before placing on serving platter for dinner.

Servings:  12 mini round pizzas

 

                                                Carrot and Pineapple Muffins

   Ingredients:  

  

Flour mixture: 

  1 1/2 C. All purpose flour 

  2 tsp. Baking Powder 

  1/2 tsp. Baking Soda 

  1/2 tsp. Cinnamon

  1/2 tsp. Salt  

  5 pcs. Crystallized ginger, chopped  

  1 C. Wheat germ 

Filling:

 1 1/2 C. Pineapple chunks, diced  

 1 C. Carrots, grated 

 1/3 C. Light cream/ half and half 

 3 Eggs 

 1 C. Granulated sugar 

 Directions: 

1. Preheat oven to 350 degrees Fahrenheit 

2. Grease a 12 cup muffin pan and set aside 

3. In a medium size bowl combine flour, Baking Powder, Baking Soda, spice, salt , ginger and wheat       germ and blend together.

4. Mix pineapple, carrots, light cream, eggs and sugar  together with a large spoon mixing until light           and creamy.   Slowly add flour mixture to wet ingredients and mix until all of the flour is absorbed         into the batter. 

5. Pour batter into greased muffin cups filling 2/3 full and bake in preheated oven for 20 minutes until lightly browned on top.

6. When cooled remove from muffin cups and put on a large dinner plate for serving. 

Servings:   12

Sunshine Ice Cream Cake

                                                          Sunshine Ice Cream Cake


Ingredients:

Filling:
1 C. Pumpkin puree
1 C. Carrots,  grated
1 C. Granulated sugar
4 Eggs
1/2 C. Light cream

Cake:
1 1/2 C. All purpose flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Dried ginger

Icing:
6 Egg whites
2 Tbsp. Granulated sugar
2 C. Vanilla Ice cream


Directions:

1. In a large bowl combine light cream and eggs together. Mix in pumpkin puree, carrots and granulated sugar. Stir with a wire whisk slowly adding dry ingredients to mixture blending together to make a smooth batter

2. Preheat oven to 350 degrees Fahrenheit.  Line 2  8"round layer cake pans with greased parchment paper. Pour batter in even amounts into cake pans and bake for 30 minutes or until lightly browned on top

3.  Remove cake pans from oven and allow to cool. When cooled remove from pans and set on dinner plates. In a large bowl beat egg whites adding 2 Tablespoons of granulated sugar to unbeaten egg whites. Beat at high speed until stiff peaks form but not dry.

4. Divide ice cream in half and spread first half on top of cake layer leaving a half inch clearance around edge of cake. Lay second cake layer on top of first and spread remaining ice cream on top of cake. Spread beaten egg whites all around the outside of cake and bake in oven at 350 degrees until meringue is lightly browned around the edges and on top of cake.

5. Refrigerate cake and serve when icing is firm enough to cut into wedges.

Chunky Burger and Vegetable Soup

                                           Chunky Burger and Vegetable Soup

Ingredients: 

4  C. Kale, chopped coarsely

4  C. Chard, chopped coarsely
3 Tbsp. Canola oil, for frying
1 tsp. Salt
1 Onion, diced
2 Tbsp. Butter
1 10 oz can sliced mushrooms, drained
1 14 oz can whole kernel corn, drained
1 14 oz can stewed tomatoes,
1 28 oz container of Chicken broth
2 Cooked chicken burgers, diced
1 C. Carrot, grated
2 tsp. Celery Seed
1 tsp. Curry Powder
1/2 tsp. Dried ginger 

Directions: 

1. Rinse Kale and Chard under running water, dry well.  Chop into small pieces and saute in Dutch oven with 3 Tablespoons of Canola oil. Cook until greens have slightly wilted and amount has reduced in size.  Add salt to greens and stir to season the greens. Put greens on simmer for 5 minutes.

2. In a frying pan cook diced onion in 2 Tbsp. butter until translucent.  Add mushrooms and corn to the onions and heat through blending all ingredients together over medium heat.

3. Add broth to cooked greens. Stir in onions, corn and mushrooms and bring mixture to a boil over medium heat.  Mix in chopped burger, carrot, stewed tomatoes and spices.  Turn down to simmer for 30 minutes and adjust the seasoning to suit your own taste. Serve immediately.

Serves 6 to 8 people

                                          Savoury Beet Muffins

   Ingredients:
1 1/2 C. All purpose flour             1 C. Cooked beets, grated                  
1 1/2 tsp. Baking Powder             2 Eggs
1/2 tsp. Baking Soda                    1 C. Granulated sugar
1/2 tsp. Salt                                  1/2 C. Processed goat cheese
1/2 tsp. Dried ginger                    1/2 C. Oat bran
1/2 tsp. Cinnamon

  Directions:

1. Grease a 12 cup muffin pan and set aside
2. Preheat oven to 375 degrees Fahrenheit
3. In a medium size bowl combine flour, baking powder, baking soda, salt and spices together and blend well
4. Cook 4 medium beets in boiling salted water for 10 minutes or until beet can be easily pricked with a fork. When cooled skin beets and grate into a bowl and set aside
5. Mix grated beets, goat cheese and eggs together with a wire whisk stirring until mixture is smooth and creamy
6. Add granulated sugar to the beet mixture and stir until mixture nicely thickens
7. Mix in flour, baking powder, baking soda, salt, spices and oat bran stirring until thoroughly combined together
8. Drop small amounts of muffin bater into prepared muffin cups and bake for 20 minutes in preheated oven
9 Remove from oven when tops lightly  spring back when touched in the centre of the muffin.