THE NEW AGE

COOKBOOK

By
George F. Felfoldi
2015, George F. Felfoldi
THE NEW AGE
COOKBOOK
COPYRIGHT INFORMATION
2015, George Felfoldi

Please feel free to distribute this eBook,

As long as all the information is intact,
And is unchanged.
ALL OTHER COPYRIGHTS
BELONG TO THEIR RESPECTABLE
OWNERS.
 TABLE OF CONTENTS

Title Page
Copyright Information
Table Of Content
Dedication
Special Thanks
About The Author
Other Books By The Author
Chapter 1 Soups & Stews
Chapter 2 Main Dishes
Chapter 3 Breads & Baked Goods
Chapter 4 Salads
Chapter 5 Desserts
Chapter 6 Drinks & Punch
Chapter 7 Kitchen Tips
 DEDICATION
I would like to dedicate this eBook
To my late mom and dad and
And also to all my readers
And friends.

THIS BOOK IS TO YOU ALL.

 SPECIAL THANKS
I would like to thank all the people,
Companies, Organizations,
Family and friends that made
This eBook possible.

The Toronto Public Library

Health Canada
Metro News Media
Toronto Star Newspaper
Dr. P.K. Fung, M.D.
Sun Life Financial
Toronto General Hospital
Toronto Western Hospital
BlogTO.com
NewsCanada.com
 24Hr. Media
Rosa Felfoldi (Late)
Dr. Sydney Davis, M.D. (Late)
Hi-Rise Media News Paper
Find-A-Rental.ca
About.com
Vitality Magazine
Tonic Magazine
On The Go Magazine
Craft Canada
 ABOUT THE AUTHOR

George F. Felfoldi

Dr. George Felfoldi is an Independent

Baptist Minister, An Author, Song writer
And Musician who is a native to
Toronto, Ontario, Canada.
George holds several doctors degrees in
Various fields and has written several books,

On different subjects such as:

Occult, Health, Religion, Herbals,
Ships, and also Poetry and Lyrics.
George is also married and
has four grown children.
 OTHER BOOKS BY
THE AUTHOR

2006

Katoomba - Columbia
The Powers of Garlic
Speaking to God Through Prayers
Ginger the Herb and Root Guide
The Complete Book On Angels
Chamomile The Healing Herb
The Healing Powers of Aloe Vera
The Healing Powers of Cranberry
The Healing Powers Of Seaweed And Algae
The Spiritual Key To Healing
The Healing Powers of Pomegranate

2007

The Healing Powers Of Blueberries

AMD Age-Related Macular Degeneration
A Modern Look At Solar Power
The Healing Powers of Oregano
The Healing Powers of Coconuts
The Book of Spells :White Magic Vs. Black Magic
The Healing Powers of Cherries
Experimenting With the G-Spot
Sex Magic
The Images of God
The Healing Powers of Thistles
The Felfoldis :Medical Herbal Encyclopedia
The Complete Book on Herbal Magick
The Herbs and the Animals of the Bible
The Road to Better Health
The Gnomes in Mythology
The Magic of Having Great Sex
The Healing Powers of Strawberries
The Backyard Terror :Squirrels
Changing the Way We Look At Wolves
Cooking With Eggs Cookbook
The Healing Powers of Watermelons

2008
The Healing Powers of Mangos
The Complete Book on Angels (Second Edition)
The State of Man (In Relationship To The Bible)
The Healing Powers of Tomatoes
The Schooner, Bluenose II
The Healing Powers of Mushrooms
A Modern Look at Parapsychology

Angel Light Bible Studies (A complete 22 lesson course)

Peach Popourri (A book on Peaches)
Hypnosis For Self Betterment And Healing
The Down To Earth Cookbook
The Science of Faith and Other Gods Sciences
World Wide Ghosts & Hauntings
The Modern Look At Poetry

2009
The Science of Mind Transformation
A New Look at Scheurmanns Disease
Loch Ness Mystery
In Search of Mysterious Primates
The Healing Powers of Pineapples
The Healing Powers of Limes
The Scottish-Hungarian Cookbook

Cooking With Friends Cookbook

Spirit Orbs Photography
The Secret of Healthy Living
The Healing Powers of Mr. Garlic
The Complete Book On Herbal Magick (2nd. Edition)
Spellcasting :White & Black Magic
The Healing Powers of Kiwi Fruit
A World Of Food Cookbook
A Psychic Connection To 2012
Paranormal Phenomenon :Levitation
Aliens Are Among Us

2010

The Devil And His Demons :Activities, Facts & Evidence

2012

Bed Bugs In The Woodwork

The Cockroach Invasion
The Basics of the Chinese Zodiac
Focusing the Mind, The Inner Universe
The Healing Properties of Honey

2014

The Toe Nail Fungus Book

The Healing Powers of Peppermint
The Healing Powers of Dandelion
The Healing Powers of Cloves

2015

The New Age Cookbook

 CHAPTER

SOUPS AND STEWS

 HOME-MADE BUTTERNUT SQUASH SOUP

SOUP:

. 2 halves roasted butternut squash

. 2 cups vegetable broth

. 1 tsp garlic powder

. 1 tsp onion powder

. salt & black pepper

LIME CRME:

. cup sour cream

. tsp lime zest

. 1 tbsp lime juice

In a small bowl, combine sour cream, lime zest and lime juice.
Whisk to combine.

METHOD:

Scoop flesh out of butternut squash with a spoon. In a

medium saucepan, combine broth, flesh of butternut squash,
garlic powder, onion powder, salt and pepper. Set pot over
medium heat and bring to a simmer, about 10 minutes. Puree
soup with a blender until it is smooth. Serve with a dollop of
Lime Crme and garnish with extra lime zest.
 POTATO & BROCCOLI SOUP

INGREDIENTS:

. 1 tbsp olive oil

. 1 large onion, chopped

. 3 cloves garlic, peeled and chopped

. 2 bunches chopped fresh broccoli

. 1 large potato, peeled and chopped

. 4 cups chicken broth

. tsp ground nutmeg

. Salt and pepper to taste

METHOD:

Heat olive oil in a large saucepan, and saut onion and garlic
until tender. Mix in broccoli, potatoes, and chicken broth.
Bring to a boil, reduce heat, and simmer for 15 minutes, until
the vegetables are tender. With a hand mixer or in a blender,
puree the mixture until it is smooth. Return to the saucepan,
and reheat. Season with nutmeg, salt and pepper.

MAKES: 8 servings
 SWEET POTATO SOUP

INGREDIENTS:

. 1 cups chopped onions

. 1 tsp vegetable oil

. 1 tsp crushed garlic

. 1 tsp grated ginger

. 1 cup diced carrot

. 2 cups diced sweet potatoes

. 4 cups chicken stock

. 2 cups tomato juice

. cup smooth peanut butter

. 2 tsp sugar

. 1 tsp hot sauce

GARNISH:

. cup chopped tomatoes

. 2 tbsp chopped cilantro

METHOD:
 1. Saute the onions, garlic and ginger in oil until the onions
are soft, about 3 minutes.
2. Add the carrot, sweet potatoes and stock, cover and
simmer for 15 minutes or just until the vegetables are
tender. Place in a food processor along with tomato juice,
peanut butter, sugar and hot sauce and puree until
smooth. You may need to do this in two batches. Add
extra stock if too thick.
3. Garnish with tomatoes and cilantro.
4. Cooking time: 22 minutes.
MAKES: 10 servings.
 POTATO & CARROT CHEDDAR SOUP

MAKES: 6 servings

INGREDIENTS:

. cup butter

. 2 lb russet potatoes, peeled and diced

. 3 carrots, peeled and diced

. 3 stalks celery, diced

. 1 large onion, finely chopped

. Salt and pepper to taste

. 4 cups chicken stock

. 1 cup cream

. 1 cup shredded cheddar cheese

. 4 tbsp chopped dill

METHOD:

1. In a heavy-bottomed pot, melt the butter over medium

heat. Add the carrots, potatoes, onions, celery, and salt
and pepper to taste. Cook, stirring often, until the
vegetables are beginning to brown and the onion has
softened.
2. Add stock and bring to a boil over high heat. Reduce heat
to simmer, covered, until the vegetables are tender, 20
minutes.
3. Puree half of the soup until smooth. Add the pureed soup
back to the pot. Stir in the cream. Reheat gently.
4. Remove the pot from heat. Stir in the cheese and dill and
season with salt and pepper to taste. Ladle up bowlfuls.
 CHICKEN STEW WITH HERB DUMPLINGS

INGREDIENTS:

FOR THE CREAMY CHICKEN STEW:

. 1 tbsp Hungarian Paprika

. 1 tbsp olive oil

. 1 tbsp or so butter

. 2 boneless, skinless chicken breasts

. 1 large onion, chopped

. 3 celery ribs, diced

. 2 large carrot, diced

. 4 garlic cloves, thinly sliced

. 2 tbsp all-purpose flour

. 1 cup cream or milk

. 1 cup water

. 1 cup frozen mixed vegetables

. 1 tbsp thyme

. 1 tsp salt

. freshly ground pepper to taste

FOR THE DUMPLINGS:

. 1 cup all-purpose flour

. 2 tsp baking powder

. tsp sugar

. tsp salt

. A handful of chopped fresh parsley (or 2 green onions, thinly

sliced)

. cup milk

. cup butter, melted

. tsp Hungarian Paprika

METHOD:

1. Starting with making the stew. Heat your favourite heavy

skillet over medium-high heat. Pour in the olive oil, then
add the butter (the oil prevents the butter from burning).
Add and sear the chicken breasts, building a golden
brown crispy crust on each side, about 15 minutes total.
Remove the chicken to a plate.
2. To the skillet, add onions, celery, carrot, and garlic,
paprika, along with a splash or two of water to loosen
and dissolve all the flavourful browned bits. Stir and cook
until sizzling, 5 minutes or so. Reduce the heat to
medium. Sprinkle in the flour and stir until its evenly
absorbed by the butter. Pour some of the milk and stir
works again. Pour in the cream and water and continue
cooking, stirring often, until the sauce is thickened and
smooth.
3. Meanwhile, chop the chicken breasts into bite-sized
pieces. Return them to the pan along with the mixed
vegetables. Season with thyme, salt and pepper. Turn off
the heat.
4. TO MAKE THE DUMPLINGS, in a medium bowl, whisk
together the flour, baking powder, paprika, sugar and
salt. Stir in the parsley. Add the milk and melted butter,
and stir together well until the dough is just blended.
Return the chicken stew to a slow simmer. Spoon in 10 to
12 dumplings over the stew. Cook, uncovered, for 10
minutes, then cover tightly and cook until the dumplings
are fluffy and tender, about 10 more minutes. Spoon,
serve and share.
 CHICKPEA STEW WITH TOMATO
AND SWEET PEPPERS

MAKES: 12 servings

If a thicker stew is desired, most of the water in which the

chickpeas are cooked can be drained before stirring into the
remaining ingredients.

INGREDIENTS:

. 2 cups chickpeas, soaked for 24 hours, then drained

. cup olive oil

. 2 large sweet red peppers, seeded and chopped into small

pieces
. 1 small hot pepper, seeded and finely chopped

. 1 large onion, finely chopped

. 4 cloves garlic, crushed

. 4 medium tomatoes, finely chopped

. 4 tbsp finely chopped parsley

. 2 tsp salt

. 1 tsp black pepper

. 1 tsp basil

. tsp cumin
METHOD:

1. Place the chickpeas into a pot, then top over with about
two inches of water.
2. Bring to a boil, then cover and cook over medium heat for
about two hours or until the chickpeas are tender, adding
more water if necessary.
3. In the meanwhile, heat oil in a saucepan, then stir-fry
sweet and hot peppers, onions, and garlic over medium
heat until the vegetables turn limp.
4. Stir in the remaining ingredients, then cover. Turn heat to
low and simmer for 30 minutes.
5. Stir in chickpeas with their water, then simmer for
another 10 minutes, stirring a few times. Serve.
 HUNGARIAN TEX-MEX SOUP

PREP TIME: 15 minutes

COOKING TIME: 15 minutes
MAKES: 10 servings

INGREDIENTS:

. 1 lb pork shoulder or loin, cubed and trimmed of fat

. 1 tbsp vegetable oil

. 2 carrots, cubed

. 1 large green pepper, cubed

. 1 large onion, minced

. 3 cloves garlic, minced

. 1 (14 oz.) can diced tomatoes

. 1 (19 oz.) can black beans, drained and rinsed

. 1 (14 oz.) can mixed beans, drained and rinsed

. 1 tsp each, oregano, chili powder, cumin

. 1 tbsp Hungarian paprika

. 2 cups vegetable broth

. 2 cups water

. Salt and pepper, to taste

. cup cilantro, minced

METHOD:

1. Brown the pork in vegetable oil over medium-high heat in

a soup pot. Add carrot, green peppers, onions and garlic.
Saute for 2 minutes. Add your can of diced tomatoes,
black beans and the mixed beans. Stir in seasoning:
cumin, paprika, chili powder and oregano.
2. Add vegetable broth and water. Simmer for 30 minutes.
Add salt and pepper to taste.
3. Portion into 8 oz. bowls, garnish with a sprinkling of
cilantro.

TIP: To add some kick to your meal, you can add a minced
jalapeno.
 COCONUT, CARROT, AVOCADO SOUP

MAKES: 6 servings

INGREDIENTS:

. 1 ripe avocado, peeled

. 2 small clove garlic, chopped

. 4 large carrots, peeled and diced

. 4 cups coconut milk

. 2 tsp freshly squeezed lime juice

. 1 tsp yellow curry paste

. Small handful of fresh cilantro leaves, torn

. Salt and freshly ground black pepper

. 1/2 cup roasted cashews, coarsely chopped

METHOD:

1. Special equipment; juice extractor and a blender.

2. In a blender, combine the avocado, garlic, carrot juice,
coconut milk, lime juice, curry paste, half of the cilantro
leaves, and salt and pepper to taste. Blend until smooth.
3. Serve garnished with cashews and the remaining cilantro
leaves.
 LEMON LIME COCONUT SOUP

MAKES: 8 servings

INGREDIENTS:

. 1 tbsp vegetable oil

. 1 tbsp sesame oil

. 3 cloves garlic, minced

. 1/2 onion, finely chopped

. 1 tbsp fresh ginger, chopped

. 2 celery stalk, finely chopped

. 1 cup shiitake mushrooms, sliced thinly

. 1 1/2 cup vegetable broth

. 2 cans (14 oz./400 ml each) coconut milk

. 2 small red chili peppers, minced

. 1 fresh lemongrass stalk, left whole, top cut off and pounded
. 1 fresh lemongrass stalk, tops cut off and thinly sliced

. Small handful of basil leaves

. Juice of 1 lime

. Salt and fresh ground pepper to taste

. 1/2 cup red bell peppers, julienned

METHOD:

1. Heat up the sesame and vegetable oil in a large pot and

saute the garlic, onions, ginger, celery, and mushrooms
until translucent, about 4 to 6 minutes. Add the vegetable
broth, coconut milk, chili peppers and lemongrass stalks.
2. Allow to simmer over low heat for at least good 10
minutes. Add your salt and pepper to taste.
3. Add the basil leaves and lime juice and serve garnished
with julienned red bell peppers.
 HUNGARIAN BUTTERNUT SQUASH SOUP

INGREDIENTS:

. 1 medium butternut squash (about 2 lbs)

. 1 large onion, finely chopped

. 2 garlic cloves. Minced

. 2 tbsp vegetable oil

. 1 tbsp flour

. 1/2 tsp Hungarian paprika

. 1/8 tsp cayenne powder

. 5 cups chicken broth

. 1 large bay leaf

. couple of shakes of nutmeg

. salt and pepper to taste

OPTIONAL TOPPINGS:
. 3/4 cup sour cream

. 1/4 freshly chopped parsley

METHOD:

1. You can do this step the day before to save a little time.
Cut squash in half lengthwise and put seeds aside. Roast
squash, cut side down in a greased baking pan at 400 F.
For 40 to 50 minutes. When cooked, scoop out pulp and
set aside to cool. NOTE: You can roast the seeds in a
separate pan season with a little olive oil and seasoned
salt and bake about 10 minutes at 400 F. - makes a nice
snack for later, you do not need these seeds for the soup
recipe.
2. In a large pan saute the onions and garlic in the vegetable
oil until tender. Add flour, paprika, cayenne powder, bay
leaf and a dash of salt and pepper. Stir in the chicken
broth and boil for 2 minutes, then simmer for 20 minutes,
allow to cool at room temperature.
3. Place the squash and broth mixture in a blender and
blend until smooth, return fully blended mixture to a
large pan and heat through.
4. Once warmed up, serve the soup with a dollop of sour
cream, and a few shakes of nutmeg to give it that
delicious look (optional).
5. Enjoy, this soup it also freezes well, simply split into
portion sizes before freezing.
 BROCCOLI AND CAULIFLOWER
POWER-HOUSE SOUP

INGREDIENTS:

. 1 tbsp canola oil

. 1 medium onion, diced

. 1 tbsp garlic, minced

. 2 cups broccoli, florets

. 2 cups cauliflower, florets

. 2 cups carrots, diced

. 1/2 tsp Hungarian paprika

. 1 carton no-salt added chicken broth

. 1/2 tsp salt, to taste

. 1 cup milk

METHOD:

1. In a large pot, heat canola oil over medium heat. Cook

onions for 3 to 4 minutes until they start to soften.
2. Add garlic, broccoli, cauliflower and carrots. Cook for 4 to
5 minutes, until broccoli is bright green.
3. Add paprika, broth and salt. Bring to a boil. Cover and
simmer for 20 minutes or until the vegetables are tender.
4. Blend vegetable mix using a blender. Stir in the milk.
Ladle into bowls and serve.
 HEARTY HUNGARIAN CHICKEN
NOODLE SOUP

INGREDIENTS:

. 1 tsp oil

. 6 to 8 chicken thighs, cut into 1 inch chunks

. 1 medium onion, diced

. 2 tbsp garlic, minced

. 1 tbsp ginger, minced

. 2 cups sliced carrots

. 2 cups sliced mushrooms

. 1 cup sliced celery

. 1 tbsp paprika, leveled

. 1/2 turmeric

. 1 tsp salt, to taste

. 1/4 tsp black pepper

. 1/4 tsp cayenne powder

. 2 carton (900 ml) no-salt chicken broth

. 2 cups uncooked egg noodles

. 1 can (19 oz.) lentils, drained and rinced

. 1/4 cup lemon juice

METHOD:

1. In a large cooking pot, heat oil over medium heat. Brown

chicken, about 5 minutes and remove to a bowl.
2. Add onions, garlic, ginger, carrots, mushroom, celery and
seasoning to pot. Cook for 4 minutes. Add broth and
bring to a boil. Return the chicken to pot. Add egg
noodles and lentils. Cover and let simmer for 15 minutes.
Remove from heat and stir in lemon juice.
 NAVY DEANS & TOMATO SOUP

MAKES: 4 servings
COOKING TIME: 4 hours

INGREDIENTS:

. 10 cups water

. 1 1/4 cup dried navy beans

. 4 large cloves garlic, minced

. 2 dried red chilies, crushed

. 3 onion - flavoured stock cubes

. 2 tbsp olive oil

. Salt and pepper, to taste

. 1 can (28 oz.) crushed tomatoes

. 4 large handful of chopped fresh spinach

. 2 large handful of chopped basil leaves

. Parmesan cheese, grated (optional)

METHOD:

1. In a large cooking pot, place the water and beans, cover

and bring to a boil. Reduce the heat to medium-low and
cook, covered, stirring occasionally, for about 2 1/2 hours.
2. Add the garlic, dried chili, stock cubes, olive oil, salt and
pepper to taste and cook for a few minutes.
3. Add the crushed tomatoes and cook for 15 minutes. Add
the greens and basil and cook for another few minutes.
4. For garnish: Sprinkle a little cheese on top of the bowl of
soup before serving.
 FRENCH LEEK AND POTATO SOUP

The two ingredients that Christopher Columbus introduced to

Europe during his explorations of the Americas was sweet
potatoes and peppers. This recipe comes from that time
period.

MAKES: 8 serving

INGREDIENTS:

. 2 tbsp butter

. 4 large leeks, white part with just a bit of greens, cleaned and
thinly sliced

. 4 cloves garlic, minced

. 1 tbsp ground cumin

. 1/2 tsp salt

. 1/2 tsp cracked black peppercorns

. 6 cups chicken stock, divided

. 3 medium sweet potatoes, (about 2 lbs.) peeled and cut into

1 inch cubes

. 3 green bell peppers, diced

. 1 red chili pepper, minced (optional)

. Sea salt (optional)

. Roasted red pepper strips (optional)

. Finely chopped chives

METHOD:

1. In a large skillet, heat butter over medium heat. Add

leeks and cook, stirring, until softened, about 5 minutes.
Add garlic, cumin, salt and peppercorns and cook,
stirring, for 1 minute. Add 2 cups of the stock and stir
well. Transfer to a large cooking pot.
2. Add the remaining 4 cups of stock and sweet potatoes.
Cover and cook on high heat for 3 hours, until potatoes
are tender. Add the green peppers and chili pepper, if
using. Cover and cook for 20 minutes, until the peppers
are tender. Season to taste with salt, if using.
3. Puree using a blender in batches. To serve, ladle soup into
bowls and garnish with roasted red pepper strips, if using
and chives.
NOTE: This soup tastes the best when it is made with sweet
potatoes, but if you prefer substitute an equal quantity of
acorn squash. Or if you prefer, to use one red and one green
bell pepper, will get a different taste. (Your choice).
 CLASSIC FRENCH ONION SOUP

MAKES: 6 servings

INGREDIENTS:

. 6 onions, thinly sliced

. 3 tbsp melted butter

. 1 tbsp granulated sugar

. 8 cups beef broth

. 1 tsp salt

. 1 tsp cracked black peppercorns

. 1 sliced baquette (about 1/2 inch thick)

. 2 cups shredded Swiss cheese

METHOD:

1. In a medium large cooking pot, combine onions and

better. Stir well to coat onions thoroughly. Cover and
cook on high for for 5 minutes until the onions are
 softened. Add sugar and stir well. Cover and cook on high
for 1/2 hour, stirring two to three times to ensure that
onions are browning evenly.
2. Add broth, salt, pepper. Cover and cook for another 1/2
hour.
3. Preheat broiler. Ladle soups into 6 ovenproof soup bowls.
Place 2 slices of baquette in each bowl.
4. Sprinkle liberally with cheese and broil until top is bubbly
and brown, 2 to 3 minutes.
5. Serve right away.
 MAD MIDWEEK TORTILLA SOUP

MAKES: 4 servings

INGREDIENTS:

. 4 cloves garlic, minced

. 2 onions, finely chopped

. 1 can (28 oz.) diced tomatoes, with juice

. 2 cups chopped cooked chicken

. 1 cup corn kernels (no need to thaw if frozen)

. 1 tbsp ground cumin

. 1 tbsp dried oregano

. 1/2 tsp Salt

. 1/4 black pepper

. 4 cups chicken broth

. 2 cups crushed corn tortilla chips

. 1 tbsp chopped fresh cilantro

. 1 tsp chili powder

. 2 tbsp freshly squeezed lime juice

. Shredded Cheddar cheese

. Sour cream

1. In a large cooking pot, combine garlic, onions, tomatoes,

chicken, corn, oregano, cumin, 1/2 tsp salt, 1/4 pepper
and broth.
2. Cook and let simmer for about 1/2 hour, until onions are
tender and soup is bubbling.
3. Stir in half the tortilla chips and cilantro.
4. In a small bowl, combine chili powder and lime juice until
smooth. Stir into the soup.
5. Cook for another 20 minutes, until the tortilla chips are
softened and soup is thickened. Adjust seasoning with
salt and pepper, if desired.
6. Ladle into bowls and garnish with the remaining tortilla
chips, cheese and sour cream.
 SWEET POTATO AND MILLER SOUP

MAKES: 6 servings
VEGAN FRIENDLY

INGREDIENTS:

. 1 tbsp vegetable oil or butter

. 3 onions, finely chopped

. 3 carrots, peeled and diced

. 3 stalks celery, diced

. 3 cloves garlic, minced

. 2 tsp gingerroot

. 2 tsp Hungarian paprika

. 1 tsp grated orange zest

. 2 cups sweet potato puree

. 6 cups vegetable stock (or chicken stock)

. 3/4 cup millet, toasted

. 1 cup freshly squeezed orange juice

. 1/4 cup maple syrup

. Salt and black pepper, to taste

TO GARNISH: Walnuts and yogurt (optional)

METHOD:

1. In a large cooking pot, heat the oil over medium heat for
30 seconds. Add the onions, carrots, celery and cook,
stirring, until the carrots have softened, about 7 minutes.
2. Add the garlic, gingerroot, paprika and orange zest and
cook, stirring for 1 minute.
3. Add sweet potatoes and stock and stir well. Bring to a
boil. Stir in your millet.
4. Reduce the heat to low. Cover and let simmer until millet
is tender and flavours have blended, about 30 minutes.
5. Add orange juice and maple syrup and heat through.
Season with salt and pepper.
6. Ladle into bowls and garnish with toasted walnuts and a
drizzle of yogurt (optional).
 CHAPTER

MAIN DISHES
 GREEN VEGETABLE FRITTATA SQUARES

INGREDIENTS:

. 2 tsp olive oil

. 1 cup chopped leeks (white and light green parts only)

. 1 cup fresh spinach

. tsp salt

. pepper

. 1 small zucchini, sliced

. 8 medium eggs
. cup milk

. 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)

METHOD:

Heat the olive oil in a medium-sized, non-stick skillet. Add the

leeks, spinach and zucchini and cook over medium heat for
about 6 minutes, or until tender. Place the vegetables on the
bottom of a 9 inch deep-dish pie plate coated with cooking
spray.

Meanwhile, in a mixing bowl, combine the eggs, milk, salt and

black pepper. Pour the egg mixture over the cooked
vegetables and sprinkle the thyme evenly on top. Bake for 30
to 35 minutes in the oven at 350 degrees F. or until a knife
inserted near the center comes out clean. Let stand for 5 to 10
minutes before serving. Cut into 6 even squares.
 LEMON PEPPER PASTA

INGREDIENTS:

. 8 ounces uncooked angel hair pasta

. 2 cup chopped sweet peppers (1 inch pieces)

. chopped green onions

. 3 tbsp olive oil

. 2 tbsp fresh lemon juice

. 2 tsp lemon rind

. 2 garlic cloves, minced

. tsp black pepper

METHOD:

Cook the pasta according to package directions.

Add sweet peppers to pasta during last 3 minutes of cooking

time; drain. Stir in the remaining ingredients, and serve right
away while its hot.

MAKES: 4 servings
 BRUSSELS SPROUTS WITH
SAGE AND CHESTNUTS

INGREDIENTS:

. 2 lbs Brussels sprouts, trimmed and halved

. 1 tbsp butter

. 1 tbsp olive oil

. 3 tbsp chicken broth

. cup coarsely chopped chestnuts

. 2 tsp chopped fresh sage

. tsp salt

. Fresh ground pepper to taste

METHOD:

Bring a large saucepan of water to a boil. Add Brussels sprouts

and cook until bright green and just tender, 6 to 8 minutes.
Drain well. Melt butter with oil and broth in a large skillet over
medium heat. Add Brussels sprouts, chestnuts and sage and
cook, stir often, until heated through, 2 to 4 minutes. Season
with salt and pepper. Serve warm or at room temperature.

MAKES: 12 servings
 BBQ GRILLED RED PEPPER ROLLS

MAKES: 8 servings
PREPTIME: 30 minutes
CHILL TIME: 25 Minutes

INGREDIENTS:

. 1 red onion, quartered

. 1 tbsp olive oil

. Salt & Pepper

. 2 each sweet red and yellow peppers

. 8 to 16 Basil leaves
. cup soft goat cheese

. 3 cups baby Arugula

. cup balsamic glaze

METHOD:
1. Thread onion quarters onto metal skewers. Brush with
olive oil and season with salt and pepper to taste.
2. Grill onion and red and yellow peppers over medium-high
heat, turning often, for about 10 to 12 minutes for the
onion or until tender-crisp and lightly charred and 20 to
25 minutes for the peppers or until charred. Let cool
enough to handle. Thinly slice onion and set aside. Peel,
seed and halve peppers.
3. Lay 1 large or 2 medium basil leaves flat on each grilled
pepper half. Top each leaf with heaping 1 tbsp grilled
onions then 1 tbsp goat cheese. Season with pepper to
taste. Bring 2 sides of the pepper over filling to enclose.
4. Place on platter or baking dish; cover and refrigerate until
it is ready to be served.
5. To serve, place generous handful of arugula in centre of
salad plate. Top each with grilled pepper rolls; drizzle
with balsamic glaze.
 BBQ GROUND BEEF KOBOBS

TIME: 30 minutes
MAKES: 6 to 8 servings

INGREDIENTS:

. 1 lb extra lean ground beef

. 3 tbsp chopped fresh parsley

. 2 cloves garlic, minced

. tsp ground cumin

. 1 tsp Worcestershire sauce

. tsp fresh ground pepper

. tsp Hungarian paprika

. salt

. 8 small whole wheat hot dog buns

METHOD:

1. In a large bowl combine beef, parsley, garlic, paprika,

cumin, Worcestershire sauce, and pepper, salt until well
distributed.
2. Divide the mixture into 6 and shape each into about 4
inch hot-dog shape. Place on a foil-lined baking sheet and
bake in the oven at 375 degrees F. for about 15 minutes
or until meat no longer pink inside.
3. Place in small hot dog buns and wrap up to go.
 PORK MEDALLIONS WITH MUSHROOMS

INGREDIENTS:

. 1 lbs pork tenderloin, (cut into 1 inch slices)

. cup all-purpose flour

. 2 tbsp oil

. 2 tbsp butter

. cup cherry (or cooking wine)

. cup water

. cup onions, thinly sliced

. 2 garlic clove, minced

. tsp oregano

. tsp rosemary

. tsp thyme

. 2 cups fresh mushrooms, sliced

. Salt and pepper to taste

METHOD:

1. Dredge meat in flour and brown in oil and butter. Stir in

cherry and water. Add onions, garlic, herbs and salt and
pepper.
2. Cook and cover over low heat about 30 minutes. Add
mushrooms and cook covered for another 15 minutes.
3. When finished, serve.
 ORANGE PECAN FRENCH TOAST

INGREDIENTS:

. 1 cup packed brown sugar

. 1/3 cut butter, melted

. 2 tbsp corn syrup

. 1/3 cup chopped pecans

. 12 ( inch thick) slices French bread

. 1 tsp grated orange zest

. 1 cup orange juice

. cup 2% milk

. 3 tbsp white sugar

. 1 tsp ground cinnamon

. 1 tsp vanilla extract

. 3 egg whites

. 2 eggs

. 1 tbsp confectioners' sugar for dusting

METHOD:

1. In a small bowl, stir together the brown sugar, melted

butter, and corn syrup. Pour into a greased 9 x 13 inch
 baking dish, and spread evenly. Sprinkle pecans over the
sugar mixture. Arrange the bread slices in the bottom of
the dish so they are in snug single layer.
2. In a medium bowl, whisk together the orange zest,
orange juice, milk, sugar, cinnamon, vanilla, egg whites,
and eggs. Pour this mixture over the bread, pressing on
the bread slices to help absorb the liquid. Cover and
refrigerate for at least 1 hour, or overnight.
3. Preheat the oven to 350 degrees F. Remove the cover
from the baking dish, and let stand for 20 minutes at
room temperature.
4. Bake for 35 minutes in the preheated oven, until golden
brown. Dust with confectioners' sugar before serving.
 HONEY MUSTARD GRILLED CHICKEN

INGREDIENTS:

. 1/3 cup Dijon mustard

. cup honey

. 2 tbsp mayonnaise
. 1 tsp steak sauce

. 4 skinless, boneless chicken breast halves

METHOD:

1. Preheat the grill for medium heat.

2. In a shallow bowl, mix the mustard, honey, mayonnaise,
and steak sauce. Set aside a small amount of the honey
mustard sauce for basting, and dip the chicken into the
remaining sauce to coat.
3. Lightly oil the grill grate. Grill chicken over indirect heat
for 18 to 20 minutes, turning occasionally, or until juices
run clear. Baste occasionally with the reserved sauce
during the last 10 minutes. Watch carefully to prevent
burning!
 HAWAIIAN CHICKEN KABOBS

INGREDIENTS:

. 3 tbsp soy sauce

. 3 tbsp brown sugar

. 2 tbsp cherry
. 1 tbsp sesame oil

. tsp ground ginger

. tsp garlic powder

. 8 skinless, boneless chicken breast halves, sut into 2 inch

pieces

. 1 (20 oz) can pineapple chunks, drained

. 6 to 8 skewers

METHOD:

1. In a shallow glass dish, mix the soy sauce, brown sugar,

cherry, sesame oil, ginger, and garlic powder. Stir the
chicken pieces and pineapple into the marinade until well
 coated. Cover, and marinade in the refrigerator at leaste 2
hours.
2. Preheat grill to medium-high heat.
3. Lightly oil the grill grate. Thread the chicken and
pineapples alternately onto skewers. Grill 15 to 20
minutes, turning occasionally, or until chicken juices run
clear.
 BREADED BAKED CHICKEN

TOTAL TIME: About 30 minutes

MAKES: 4 servings

INGREDIENTS:

. 2 cups milk

. 1 tbsp steak seasoning

. tbsp Hungarian paprika

. 1 tbsp lemon juice

. 1 lb skinless chicken legs

. 2 cups bread crumbs

. 1 tbsp garlic powder

. 1 tbsp Italian seasoning

. cup grated Parmesan cheese

METHOD:
1. In a large bowl, stir together milk, steak spices and lemon
juice. Soak chicken in milk for at least 20 minutes on the
counter (or overnight in the refrigerator).
2. Mix together bread crumbs, paprika, garlic powder,
Italian seasoning and cheese, and place onto a plate.
Remove chicken from milk with tongs and dip into
crumbs.
3. Place chicken onto a baking sheet and bake in the oven at
400 F. For 20 to 40 minutes depending upon size of
chicken pieces.
 MIXED VEGGIE AND STEAK CHILI

COOKING TIME: About 45 minutes

INGREDIENTS:

. 1 tsp oil

. 1 sirloin steak (about 12 oz.) in inch pieces

. 1 large onion, chopped

. 2 cloves garlic, minced

. 1 tbsp chili powder

. 1 tsp each dried oregano leaves, paprika, and ground cumin

. 1 can (28 oz.) diced tomatoes

. 2 cups mixed frozen vegetables, such as broccoli, cauliflower,

carrots

. 1 can (19 oz.) red kidney beans, drained and rinsed

. cup tomato paste

METHOD:
1. In a large shallow saucepan or Dutch oven, heat oil over
medium-heat and brown the steak. Remove to plate.
2. Add onions, garlic, chili powder, paprika, oregano and
cumin and cook, stiring for about 5 minutes or until
softened.
3. Stir in tomatoes, frozen vegetables, beans and tomato
paste; bringing to a boil. Stir in steak; reduce heat and
simmer for about 20 minutes or until chili is thickened.
 LEMONY BARLEY RISOTTO
WITH LEEKS AND PEAS

MAKES: 4 servings

INGREDIENTS:

. 3 cups chicken stock

. 2 tbsp olive oil

. 1 tbsp butter

. 3 medium leeks, white and pale green parts thinly sliced,

rinsed and drained

. tsp salt

. 4 cloves garlic, minced

. 1 cup pearl barley

. cup dry white wine

. cups frozen peas

. 2 tbsp whipping cream

. Zest of 1 lemon

. to 1 tbsp lemon juice

. cup grated Parmesan cheese, plus more for sprinkling

METHOD:

1. In a small saucepan set over medium heat, bring the

chicken stock to a low simmer. Keep it barely simmering
as you prepare the risotto.
2. In a large saucepan set over medium heat, warm the oil
and butter together until the butter starts to foam
slightly. Add leeks and salt and saute, stirring
occasionally, until the leeks are softened, about 3
minutes, then add your garlic and cook until it is fragrant,
about a minute more. Stir in the pearl barley, mix it with
leeks and garlic until each gain is coated and shimmering
with the oil and butter and is slightly toasted, about 2 to
3 minutes. Pour in the white wine and stir until most of it
is absorbed.
3. Begin adding the simmering stock, about half cup at a
time, stirring often and waiting until most of the liquid
has been absorbed before adding more. It should take
about 4 to 5 minutes for the barley to soak up the liquid
between additions. If it's taking a lot less time than that,
reduce the heat. If it takes more turn up the heat.
4. Just after the last bit of stalk had been added, stir in the
peas. Add the cream, lemon zest, a tbsp of lemon juice
and the Parmesan cheese, then stir gently until
everything is mixed together. Taste for seasoning, add the
rest of the lemon juice if required.
5. Sprinkle with additional Parmesan cheese just before
serving.
 HUNGARIAN RED WINE
BRAISED BEEF

INGREDIENTS:

. 1 boneless beef blade roast (about 3 lbs) and about 3 inches

thick

. cup olive oil

. Salt and pepper

. 4 shallots, chopped

. 2 tsp crushed juniper berries

. tsp black pepper

. tsp ground nutmeg

. 2 tbsp all-purpose flour

. 2 cups Hungarian red wine (Your choice)

. 2 cups beef broth

. 1 tbsp ketchup

. 4 large carrots, diced

. pancetta, diced

. 1 tbsp honey

METHOD:
1. With the rack in the middle position, preheat oven to 350
F.
2. In a large ovenproof skillet, brown the meat in half the
oil. Season with salt and pepper on both sides. Set the
meat on a plate. In the same skillet, soften the shallots
with the spices in the remaining oil. Sprinkle with the
flour and mix well. Deglaze with the wine. Bring to a boil,
whisking constantly.
3. Return the meat to the skillet. Add half the beef broth
and ketchup. Bring to a boil. Cover and roast in the oven
for 3 hours. Turn the meat over 3 or 4 times during
cooking and baste with the remaining beef broth.
4. Add the carrots and pancetta around the roast. Continue
cooking, always covered, for about 1 hour or until the
meat is fork tender and the vegetables are cooked.
5. To give a nice crust to the braised meat, move the rack to
the highest position of the oven. Set the oven to broil.
6. Drain the meat and place on a baking sheet. Keep the
sauce and topping warm. Brush top of the roast with
honey. Broil for about 3 minutes or until the surface starts
to brown.
7. Serve meat with toppings and drizzle with sauce. Serve
with barley.
 TOAD IN THE HOLE

MAKES: 4 servings

INGREDIENTS:

. 1 lb thin sausage (your choice, beef, pork, vegetarian

sausage)
. cup flour

. tsp salt

. cup milk

. 1 tbsp water

. 2 large eggs

METHOD:

1. Preheat the oven to 450 F.

2. Sift together the flour and salt. Add the milk and water
and mix well.
3. In a another bowl, beat the eggs until they are fluffy, but
not stiff. Add the beaten eggs to the flour mixture. Beat
with a whisk or electric mixer until bubbles rise to the
surface of the batter. Refrigerate for 30 minutes.
4. Fry the sausages in a pan until they are well browned.
Spoon about 2 or 3 tbsp of the fat from the sausage into a
medium-sized baking dish. Then place the sausages into
the dish and pour the batter over them.
5. Bake for 10 minutes. Without opening the oven, reduce
the heat to 350 F. Continue cooking for another 15
minutes, or until the batter has risen and is golden
brown.
 ITALIAN MEATLOAF WITH
EGGPLANTS

INGREDIENTS:

MEATLOAF INGREDIENTS:

. 1 lb extra-lean ground beef

. 1 egg
. 1/3 cup ketchup (or Barbecue sauce)

. 1/3 cup seasoned dry bread crumbs

. cup finely diced green onions

. 1 tsp crushed garlic

. tsp dried basil leaves

. Pinch of salt and pepper

. cup tomato sauce

EGGPLANT INGREDIENTS:

. 1 egg
. 2 tbsp water (or 2% milk)

. cup seasoned dry bread crumbs

. 3 tbsp chopped fresh parsley

. 3 tbsp grated Parmesan cheese

. 6 cross wide slices of eggplant, skin on, approximately inch

thick

. 2 tsp vegetable oil

. cup shredded mozzarella cheese (about 1 oz)

METHOD:
1. Preheat the oven to 400 F. Spray a 9 by 9 inch square pan
with vegetable oil.
2. TO MAKE MEATLOAF, combine the ground beef, egg,
ketchup sauce, bread crumbs, green onions, garlic, basil
and salt and pepper in a bowl. Pat into a square pan and
spread half a cup of the tomato sauce over top (saving
the cup remaining for the eggplant).
3. Meanwhile, prepare the eggplant. Whisk the egg with 2%
milk in a small bowl. Combine the bread crumbs, parsley
and Parmesan cheese on a plate, mixing well. Dip the
eggplant into the egg mixture, then coat with the bread
crumb mixture. Place on a baking sheet and spray with
vegetable oil.
4. Bake both the eggplant and the meatloaf for 15 to 20
minutes. The beef should reach 165 F. And the eggplant
should be browned.
5. ASSEMBLY: Place the eggplant slices over top of the
meatloaf. Spread the remaining cup tomato sauce over
the baked eggplant slices. Sprinkle with Mozzarella
cheese. Bake eggplant meatloaf for 5 more minutes or
until the cheese has melted.
 TURKEY SPAGHETTI MOONLIGHT

MAKES: 4 servings

INGREDIENTS:

. 8 oz. Extra lean ground turkey

. 2 tsp oil
. 1 large onion, chopped

. 3 cloves garlic, minced

. 1 tsp Italian herb seasoning

. 2 cups chopped broccoli

. 1 1/2 cups pasta sauce

. 2 tsp butter

. 2 tbsp all-purpose flour

. 1 cup milk

. 1/2 cup 1% cottage cheese

. 6 oz. Cooked spaghetti (about 3 cups)

METHOD:

1. In a large saucepan cook the turkey for about 5 minutes

or until no longer pink. Drain in sieve to remove all fat.
Return to saucepan to medium heat with oil and cook
onions, garlic, Italian seasoning; stirring for about 2
minutes or until onions is softened. Return turkey to
saucepan and add broccoli, and tomato sauce; bring to a
simmer, cover and cook for 5 minutes. Set aside.
2. In another saucepan, melt butter over medium heat.
Whisk in flour until smooth. Whisk in milk and cook,
whisking for about 5 minutes or until starting to thicken
and bubble. Whisk in cottage cheese and remove from
heat.
3. Add al dente spaghetti to turkey mixture and stir in 1/2
cup of the cheese sauce. Pour into 10 inch deep dish pie
plate; pressing down to flatten. Spread remaining cheese
sauce over top and bake in 350 F. Oven for about 20
minutes or until bubbly. Broil about 6 inches away from
broiler for about 2 minutes or until golden on top, if
desired. Let cool slightly before cutting into wedges to
serve.
 PORK MEDALLIONS WITH APPLE SLICES
AND WILD BLUEBERRY SAUCE

INGREDIENTS:

. 1 onion, minced

. 2 cloves garlic, minced

. 1 tbsp butter

. Salt and pepper

. 1 cup red wine (your choice- optional)

. 1 cup beef broth

. 3/4 cup frozen wild blueberries

. 1/4 cup currant jelly

. 1 1/2 lbs pork tenderloin

. 1/2 bunch of thyme

METHOD:

1. Preheat oven to 350 F.

2. Saute onions and garlic in butter, season with salt and
pepper and let simmer for 5 minutes. Add the wine and
beef broth and simmer for another 2 minutes. Add frozen
wild blueberries and currant jelly and simmer, stirring
occasionally for 5 minutes. Remove from heat and cool
slightly. Core and slice apples, set aside.
3. Dab pork dry on paper towel and cut into 12 equally
sized, thin medallions. Heat 1 tbsp butter in skillet. Sear
medallions on all sides 3 to 4 minutes and season with
salt and pepper.
4. Remove medallions from pan and place in oven until
sauce is finished. Add apples to pan with a splash of
water (or wine if needed).
5. Serve pork medallions with apple slices and wild
blueberry sauce.
6. Garnish with fresh thyme leaves.
 BEEF KAFTAS WITH TAHINI SAUCE

TOTAL TIME: 30 minutes

MAKES: 4 servings

KAFTAS INGREDIENTS:

. 1 1/2 lbs lean ground beef

. 1/2 cup onions, minced

. 1 1/2 tsp garlic, minced

. 1/2 tsp ground cinnamon

. 2 large eggs

. 1/2 cup unseasoned bread crumbs

. 3 tbsp chopped mint

. 1/4 cup chopped cilantro

. salt and black pepper to taste

TAHINI SAUCE INGREDIENTS:

. 2 tbsp mayonnaise
. 2 tbsp sour cream

. 2 tsp sesame oil

. 2 tsp soy sauce

. 1 tsp tahini paste

GARNISH INGREDIENTS:

. 1/2 cup tomatoes, diced

. 1/2 cup cucumbers, diced

. Naan or Pita bread, soft roll

METHOD:
1. Preheat the oven to 400 F. Combine all the ingredients for
Kaftas until well mixed. Form into 8 oval shapes and put a
6 inch wooded skewer through the middle (lengthwise) or
omit the skewers if desired. On a hot grill pan, sear the
outside of the kaftas then place on a baking sheet and
bake for 10 minutes or just until temperature reaches 160
F.
2. Meanwhile, make the tahini sauce by mixing the
mayonnaise and sour cream, sesame oil, soy sauce and
tahini paste until it is well combined.
3. Serve the beef Kaftas with the tahini sauce and diced
vegetables. If you are using Nann or Pita bread or soft
rolls, serve the Kaftas over the top and drizzle with tahini.
 HUNGARIAN BEEF KAFTA

MAKES: 22 skewers

INGREDIENTS:

. 8 oz ground beef chunks

. 2 tbsp finely chopped parsley

. 2 tbsp finely chopped sun-dried tomatoes

. 2 tbsp Aleppo pepper

. 1/4 tsp allspice

. 3/4 tsp dried mint

. 1/2 tsp ground cumin

. 1/2 tsp ground coriander

. 1/2 tsp Hungarian paprika

. 1/4 tsp ground cinnamon

. 1/2 medium yellow onion, grated, drained in a strainer

. Salt and freshly ground black pepper, to taste

METHOD:

1. Build a hot charcoal fire in a grill.

2. In a large bowl, stir together the beef, parsley, tomatoes,
Aleppo, allspice, paprika, mint, cumin, coriander,
cinnamon, onions, salt, and pepper .
3. Form 1 tbsp beef mixture each around the ends of 22
skewers; grill, turning, until lightly charred.
 SCOTTISH HAGGIS

This is an authentic recipe from Scotland and the ingredients

and methods of cooking may be unfamilliar, but I hope that
you enjoy the results.

MAKES: 4 to 6 servings
PREP TIME: Overnight
COOKING TIME: 5 hours
INGREDIENTS:

. 1 sheep's stomach, cleaned and thoroughly, scalded, turned

inside out and soaked overnight in cold salted water.

. Heart and lungs of one lamb

. 1 lb beef or lamb trimmings, fat and lean

. 2 onions, finely chopped

. 8 oz oatmeal

. 1 tbsp salt

. 1 tsp ground black pepper

. 1 tsp ground dried coriander

. 1 tsp mace

. 1 tsp nutmeg

. Water, enough to cook the haggis

. Stock from lungs and trimmings

METHOD:
1. Wash the lungs, heart and liver (if using). Place in a large
pan of cold water with the meat trimmings and bring to a
boil. Cook for about 2 hours.
2. When cooked, strain off the stock and set the stock aside.
3. Mince the lungs, heart and trimmings.
4. Put the minced mixture in a bowl and add the finely
chopped onions, oatmeal, and seasoning. Mix well and
add enough stock to moisten the mixture. It should have
a soft crumbly consistency.
5. Spoon the mixture into the sheep's stomach, so that it is
just over half full. Sew up the stomach with strong thread
 and pick a couple of times so that it doesn't explode
while it is cooking.
6. Put the haggis in a pan of boiling water, (enough to cover
it) and cook for 3 hours without a lid. Keep adding more
water to keep it covered.
7. To serve, cut open the haggis and spoon out the filling.
Serve with neeps (mashed swede or turnip) and tatties
(mashed potatoes).

HAGGIS SLICES and

can be served on a plate.
THE SCOTTISH PIPPER
 STUFFED ACORN SQUASH WITH
BEANS AND TOMATOES

MAKES: 4 servings

INGREDIENTS:

. 2 small acorn squashes

. 1 tbsp olive oil

. 1 onion, chopped

. 3 cloves garlic, chopped

. 1 can (28 oz.) kidney beans, drained

. 1 tsp dried thyme

. 1 tsp dried oregano

. 1/2 cup Greek yogurt herb and garlic spread

. 1/2 cup cherry tomatoes

METHOD:
1. Turn oven on to 400 F. Slice squash in half. Scoop seeds
onto a piece of foil and stir in half of the oil, breaking up
any squash fibres but do not rinse or remove. Place seeds
into oven on top shelf. Bake seeds until the squash is
cooked (See step 4). Watch and turn periodically and
remove if they brown too quickly.
2. Place squash on a plate and microwave for about 10
minutes while you prep the creamy bean filling.
3. In a pot, cook onions over medium heat in a drizzle of oil,
stir in garlic and kidney beans. Add herbs and spread.
Warm through for 5 or so minutes. Stir in sliced halved
tomatoes.
4. Turn squash sections into a baking dish and fill with
filling, place into oven for 10 minutes. For garnish, top
squash with seeds.
 TASTY PENNE AND RAPINI
TUNA PASTA

INGREDIENTS:

. 1 bunch of rapini (about 1 lb.), trimmed

. 1 tbsp oil
. 4 cloves garlic, minced

. 1/2 tsp hot pepper flakes

. 1/4 tsp Hungarian paprika

. 1 cup canned diced tomatoes with juice

. 2 tbsp basil

. 2 cans (170g each), light tuna flakes in water, drained

. 1 box (375g), whole wheat spelt penne pasta

. Fresh grated Parmesan cheese

METHOD:
1. Chop rapini into 1 inch pieces and place in pot of boiling
water. Cook. Stirring for about 10 minutes or until tender.
Drain well and press any excess water out of rapini.
2. In a large deep skillet, heat oil over medium heat and
cook rapini, garlic, paprika, and hot pepper flakes for
about 4 minutes or until starting to crisp. Add tomatoes,
basil, and tuna and boil gently, stirring occasionally for
about 10 minutes or until thickened.
3. Meanwhile, in a pot of boiling water, cook pasta 10
minutes or until tender but firm. Drain well, reserving 1/2
cup of cooking water. Add pasta to skillet and toss with
sauce, adding enough of the cooking water to moisten if
necessary.
4. For garnish, sprinkle with Parmesan cheese.
 REAL HUNGARIAN STYLE
BAKED BEANS

MAKES: 8 servings

INGREDIENTS:

. 1 1/2 cup dry white beans

. 2 onions, finely chopped

. 3/4 cup ketchup

. 1 cup chicken stock (or beer, apple juice)

. 1 tsp Hungarian paprika

. 3/4 cup barbecue sauce

. 1/4 cup packed brown sugar

. 1/4 cup apple cider vinegar

. 2 tbsp yellow mustard

METHOD:
1. Put the dry beans in a large saucepan and add enough
water to cover by a couple of inches. Set aside to soak for
8 hours or overnight.
2. Add the onions to the pot and bring to a simmer over
medium heat; cook for 45 minutes, or until the beans are
just tender.
3. Drain off the water and put beans and onions into a
baking dish. Preheat the oven to 325 F. Add the remaining
ingredients to the pot, stir well to combine, cover and
bake for 2 to 3 hours, stirring once or twice, until the
mixture is thick and sticky and the beans are very tender.
 FAMILY FRIENDLY STOUT CHILI

MAKES: 10 servings

INGREDIENTS:

. 2 tbsp vegetable oil

. 2 lbs lean ground beef

. 2 lbs sausages, castings removed, and chopped into cubes

. 3 medium onions, peeled and finely chopped

. 4 cloves garlic, peeled and finely chopped

. 1 bunch green onions, finely chopped

. 2 tsp Hungarian Paprika

. 2 tsp ground cumin

. 1 tsp ground coriander

. 1 tsp ground cinnamon

. 1/2 tsp ground cardamom

. 2 tbsp chili powder

. 1 (5 1/2 oz) can tomato paste

. 1/4 cup ketchup

. 3 (14 oz) cans red kidney beans, drained

. 3 (14 oz) cans crushed or diced tomatoes

. 1 (16 oz) stout beer (such as Guinness)

. Salt and black pepper, to taste

METHOD:

1. Preheat the oven to 300 F. Heat the oil in a large pot (with
a lid) and add the ground beef and sausage. Brown the
meat on medium heat, breaking it up as it cooks.
2. Add the onions and garlic and cook until soft and
translucent, about 8 to 10 minutes. Stir in the cumin,
paprika, coriander, cinnamon, cardamom and chili
powder, mix well to combine.
3. Stir in the tomato paste, ketchup, beans, crushed
tomatoes; add the beer and bring the chili to a boil.
4. Once it stars bubbling, remove the pot from the heat.
Cover with the lid and transfer the pot to the oven, cook
for 3 hours. Check seasoning, adding salt and pepper, if
necessary.
 CHAPTER

BREADS AND BAKED GOODS

 OVEN BAKED APPLE CRISP

INGREDIENTS:

. 4 cups peeled, cored, sliced granny smith apples

. 1 tbsp granulated sugar

. 2 tsp lemon juice

. cup rolled oats

. cup flour

. 2 tbsp brown sugar

. 2 tbsp melted soft tub margarine

. 1 tsp ground cinnamon

. tsp salt

. 1 cup vanilla yogurt

METHOD:

Preheat your oven to 350 degrees F. Place apples evenly in the

bottom of a 11x7 inch baking dish coated with cooking spray.
In a medium-sized bowl, combine the remaining ingredients
and stir until mixture resembles course meal. Top apples
evenly with the oat mixture. Bake the crisp for 30 minutes.
Top each apple crisp serving with 2 tablespoon of vanilla
yogurt.
 CHEDDAR ONION SCONES

MAKES: 24 large scones

BAKING TIME: 15 minutes
PREPTIME: 35 minutes

INGREDIENTS:

. 2 cups chopped onions

. 2 tbsp vegetable oil

. 1 tbsp each balsamic vinegar & brown sugar

. Pinch each salt & pepper

. 4 cups all-purpose flour

. cup baking powder

. tsp salt

. 1 cup cold butter, cubed

. 2 cups shredded Cheddar cheese

. 1 1/3 cups sour cream

. 3 eggs

GLAZE:

. 2 tbsp milk or cream

METHOD:
1. In a large skillet, cook onions with oil over medium-low
heat, stir often, until onions are soft and light brown, 15
to 20 minutes. Stir in balsamic vinegar, brown sugar, salt
and pepper, cook for 10 minutes. Remove from heat and
let cool completely.
2. In a large bowl, combine flour, baking powder, and salt.
Cut in butter, until crumbly. Transfer to large bowl; stir in
cheese.
3. In a small bowl, combine sour cream and eggs; stir in
cooled onions. Add to flour mixture; stir until dough is
smooth and soft.
4. Turn out onto lightly floured board and knead 8 times.
Roll out dough unto inch thick; cut into 2 inch rounds
or squares. Brush the tops with milk or cream.
5. Bake on parchment paper-lined or lightly floured baking
sheet (leave 1 inch between), in 400 degrees F. oven for
12 to 15 minutes or until puffed and brown. Serve warm.
 TROPICAL WALNUT BAR COOKIES

(Preheat oven to 350 degrees F.)

INGREDIENTS:

CRUST:

. cup chopped walnuts

. 1 cup all-purpose flour

. 1/3 margarine

. cup lightly packed brown sugar

METHOD:
 1. Chop cup walnuts. Mix with flour, margarine and
brown sugar. Press into bottom of 9 inch square baking
pan.
2. Bake for 12 minutes.

FOR THE FILLING:

INGREDIENTS:

. 1 can (19 oz) crushed pineapple in unsweetened pineapple

juice

. 1 pkg. cream cheese

. 1 egg

. cup granulated white sugar

. 1 tsp vanilla extract

. 1/3 cup flaked coconut

METHOD:

1. Drain pineapple well. Beat cream cheese, egg, sugar,

vanilla and drained pineapple. Pour over partly baked
crust. Top with remaining walnuts and coconuts.
2. Bake about 35 minutes or until golden brown. Cool on
wire rack.
 LEMON-COCONUT MERINGUE PIE

MAKES: 1 pie or 8 servings

(Preheat over 425 degrees F.)

INGREDIENTS:

. 1 cups graham wafer crumbs

. cup unsweetened shredded coconuts

. cup margarine

. 1 can (19 oz.) lemon pie filling

METHOD:
 1. Grease a 9 inch pie plate and set aside.
2. In a bowl, combine graham wafer crumbs, coconut and
margarine. Press into pie plate; chill until ready to fill.
3. Fill pie shell with lemon pie filling.

MERINGUE:

INGREDIENTS:

. 2 egg whites

. cup sugar

METHOD:

1. Beat egg whites until foamy and gradually beat in sugar

until stiff peaks are formed.
2. Top pie with meringue, sprinkle with a little coconut and
bake about 5 minutes or until it is golden. Cool before
serving.
 GINGER DEAD MAN COOKIES
WITH REDUCED SUGAR

MAKES: 24 cookies

INGREDIENTS:

. 3 cups all-purpose flour

. tsp baking soda

. tsp baking powder

. cup unsalted butter

. cup Truvia Baking Blend

. 2 tsp ground ginger

. 2 tsp ground cinnamon

. tsp ground cloves

. tsp finely ground pepper

. tsp salt

. 1 large egg
. cup molasses

. Icing and decorations (optional)

METHOD:

1. Whisk together flour, baking soda, and baking powder in

a large bowl. Set aside.
2. Place butter and Truvia Baking Blend in a large bowl.
Using an electric mixer, blend on medium speed until
fluffy. Mix in spices and salt, then egg and molasses. Add
flour mixture, mix until just combined. Divide the dough
into thirds, wrap each in plastic wrap. Refrigerate until
cool.
3. Line baking sheets with parchment paper; set aside. Roll
out the dough on a clean work surface to inch thick.
Using a 4 inch gingerbread man-shaped cookie cutter,
cut out cookies, and place on baking sheets, at least 1
inch apart. Refrigerate until cool.
4. Preheat the oven to 350 degrees F. Bake cookies until
crisp but not dark, 10 to 12 minutes. Let cool on sheets on
wire rack.
5. If you are using icing and decorations, decorate cookies
and then set aside so icing hardens.
 DELICIOUS ULTRA MOIST
BANANA BREAD

MAKES: 1 bread

INGREDIENTS:

. 1 cups all-purpose flour

. 1 tsp baking powder

. 1 tsp baking soda

. 1 cups mashed ripe bananas (about 3 to 4)

. cup coconut milk

. 1 tbsp lime juice

. cup unsalted butter, softened

. 1 large egg

. 1 tsp vanilla extract

METHOD:

1. With the rack in the middle position, preheat the oven to

350 F. Butter a 9 x 5 inch loaf pan and line with a strip of
parchment paper, letting it hang over both sides.
2. In a bowl, combine the flour, baking powder, and baking
soda. Set aside.
3. In another bowl, combine the bananas, coconut milk and
lime juice. Set aside.
4. In a third bowl, cream the butter and sugar with an
electric mixer. Add egg and vanilla and beat until smooth.
 At low speed, add the dry ingredients alternately with the
banana mixture.
5. Pour into the loaf pan. Bake about 1 hour or until a
toothpick inserted comes out clean.
6. Let cool on a wire rack before removing from the pan and
slicing.
 NAKED CHOCOLATE CAKE

MAKES: 12 servings

CAKE INGREDIENTS:

. 4 oz unsweetened chocolate, chopped

. 1 cup unsalted butter, cut in pieces

. 2 cups granulated sugar

. 1 cup (2%) milk, at room temperature

. 1 cup all-purpose flour

. cup sifted, cocoa powder

. 4 tsp baking powder

. 1 tsp salt

. 4 large eggs, at room temperature

. 2 tsp vanilla extract

CAKE FILLING INGREDIENTS:

. 2 cups whipping cream

. 3 tbsp icing sugar

. cup orange liqueur (or any of your choice)

. 1 cup fruit, nuts or other matching flavour item of choice

. 1 oz semisweet chocolate, grated

. Extra fruit for garnish (optional)

METHOD:

FOR CAKE:

1. Grease two 9 inch round cake pans. Cut 2, 9 inch circles

from parchment paper. Line pan bottoms with parchment
circles.
2. In a large, heat proof bowl,combine chocolate and butter.
Set over pot of simmering water to gently melt, stirring
with a wooden spoon until smooth.
3. Remove bowl from heat. Add sugar, milk, flour, cocoa,
baking powder, salt, eggs, and vanilla all at once. Beat
with whisk until smooth.
4. Divide batter between the 2 prepared cans. (You can
weigh the pans with a kitchen scale to get them even.)
5. Push batter to edges of pans so that the cake will remain
relatively flat when they rise during the baking process.
6. Bake in preheated 350 F. Oven until toothpick inserted in
centre comes out clean, about 30 to 40 minutes. Let cool
for 15 minutes and turn out of pans on to wire rack.
Remove the parchment paper. Cool to room temperature,
at least one hour.
7. Slice each cake in half horizontally using a serrated knife.
Alternately.
8. Wrap a length of thread/floss around the sides of the
cake where you want the cut to be made. Cross the ends
of the thread/floss. Pull them gently but firmly away from
each other and it will cut through the cake as you pull.
FOR FILLING:

1. In a large bowl using an electric mixer on high speed, beat

cream and icing sugar until soft peaks form.
2. Place 1 layer cake on serving platter/stand, cut side up.
Drizzle with about liqueur. Spread with whipping
cream, leaving a inch edge of cake showing. (The
weight of the cake will push cream to sides). Dot with
of fruit/nuts or item of choice. Sprinkle with of grated
chocolate.
3. Repeat the 3 remaining layers of cake (cut side up if
possible, unless you need to do cut side down to even out
the cake), liqueur, whipping cream, fruit/nuts item of
choice and grated chocolate. If desired, garnish with
another fruit for color.
4. Cover. Refrigerate at least 2 hours to overnight so that the
liqueur can soak into the cake evenly and whipping cream
firms up.
5. Slice thickly, as this type of cake falls apart very easily.
 APPLE CLAFOUTIS DELIGHT

MAKES: 8 servings

(Preheat oven 350 F.)

INGREDIENTS:

. 2 tbsp butter

. 6 cups pared and sliced apples

. cup milk

. 1/3 cup flour

. cup white sugar

. 3 eggs

. 2 tbsp apple brandy or rum (optional)

. tsp baking powder

. Pinch of cinnamon

METHOD:

1. In a frying pan, melt the butter over medium heat. Saute

apples until tender, 6 to 8 minutes.
2. Arrange the apple slices in a greased 2 quart shallow
baking dish.
3. In a blender or food processor, blend all other ingredients
until smooth.
4. Pour over apples, separate slices with fork and allow
batter to flow between.
5. Bake for 40 to 45 minutes or until knife inserted in center
comes out clean. Serve warm.
 BUTTERSCOTCH BROWNIES

MAKES: 1 pan

INGREDIENTS:

. 1/3 cup melted butter

. 1 cup brown sugar

. 1 large egg
. 7 cups flour

. tsp salt

. 1 tsp baking powder

. cup chopped walnuts

. 1 tsp vanilla

METHOD:

1. Mix well Put into 9 inch square pan (greased and

floured), and bake in 300 F. Oven for 15 minutes (when
cake tester comes out clean).
2. Make a butter icing; using the grated rind from the
orange and the orange juice as the liquid. Ice the
brownies and put maraschino cherries (cut in half) on top
for decoration.
 CHOCOLATE PECAN DROP COOKIES

MAKES: 6 dozen cookies

INGREDIENTS:

. 2 squares unsweetened chocolate

. cup butter

. 1 cup packed brown sugar

. 1 large egg

. 2 cups all-purpose flour

. 1 tsp baking powder

. tsp baking soda

. tsp salt

. cup sour cream

. 1 tsp vanilla

. 1 cup chopped pecans

METHOD:

1. In a small pan over boiling water, melt the chocolate. (or

melt it in the microwave oven.) Cool to room
temperature.
2. In a mixing bowl, cream together butter and sugar until
light and fluffy. Blend in melted chocolate. Beat in egg.
3. In another bowl, combine flour, baking powder, baking
soda, and salt.
4. Stir into chocolate mixture alternately with sour cream;
mix well. Stir in vanilla. Add pecans; mix well.
5. Drop by heaping teaspoons about 2 inches apart on a
buttered baking sheet(s).
6. Bake in 350 F. Oven for 10 to 12 minutes or until the
centers feel firm to the touch.
 CRANBERRY PECAN BARS/SQUARES

CRUST INGREDIENTS:

. 2 cups flour

. cup sugar

. cup margarine
METHOD:

1. Combine all the ingredients for crust until crumbly. Press

firmly into a greased 13 x 9 inch pan.
2. Bake at 350 F. For 15 to 18 minutes, or until light golden.

TOPPING INGREDIENTS:

. 4 eggs

. 1 cup sugar

. 1 cup corn syrup

. 3 tbsp margarine, melted

. 1 cup coarsely chopped pecans

. cup coarsely chopped cranberries

METHOD:

1. Beat eggs, sugar, corn syrup and melted margarine

together until blended. Stir in pecans and cranberries.
Pour evenly over crust.
2. Bake about 40 minutes longer, or until set and golden.
3. Cool completely on a wire rack. Cut into bars or squares.
 CHEDDAR BREAD PUDDING

MAKES: 8 servings

INGREDIENTS:

. 5 tbsp sugar

. 1 tsp ground cinnamon

. French bread
. 1/3 of 650g pkg. Old Cheddar cheese

. 2 cups 18% cream

. 1/3 cup sugar

. 2 large eggs

. tsp vanilla

METHOD:

1. Combine 5 tbsp sugar and cinnamon; set aside.

2. Cut bread into inch slices and cut cheese into 1/8 inch
slices.
3. Place 1/3 of the bread on the bottom of a lightly buttered
10 inch round baking dish; sprinkle with 1 tbsp of sugar
cinnamon mixture.
4. Top with half the cheese and another 1 tbsp sugar
cinnamon mixture.
5. Repeat layering, ending with bread and remaining sugar
cinnamon mixture.
6. In a small bowl, beat eggs lightly; stir in cream, 1/3 cup
sugar and vanilla and pour over bread and cheese in dish.
7. Gently press down so the top of the bread gets soaked.
Let stand for 30 minutes.
8. Bake in a 350 F. Oven for 40 minutes or until set.
9. Cut into wedges and serve warm.
10. Garnish with additional cheese if desired.
 PECAN CINNAMON COFFEE CAKE

MAKES: 12 servings

TOPPING INGREDIENTS:

. 1 1/2 cups pecans, lightly roasted and finely chopped

. 1/2 cup all-purpose flour

. 1/2 cup white sugar

. 1/2 cup light brown sugar

. 1 tsp ground cinnamon

. 1/2 unsalted butter, softened

CAKE INGREDIENTS:

. 2 1/2 cup all-purpose flour

. 2 tsp baking powder

. 1/2 tsp baking soda

. 1/2 tsp salt

. 3/4 cup unsalted butter, softened

. 2 cups light brown sugar

. 1 tsp vanilla extract

. 3 eggs

. 1 cup sour cream

. 1 tbsp milk

. 1 tsp cocoa powder

. 1 tsp ground cinnamon

ICING (OPTIONAL)
. 1/2 cup icing sugar

. 2 tsp milk.

METHOD:

1. With the rack in the middle position, preheat the oven to

350 F. Generously butter an angel food cake pan with a
removable bottom.

TOPPING:

1. In a bowl, combine all your dry ingredients. Add the

butter and mix with fingertips until the mixture is just
moistened. Set aside.

CAKE:

1. In another bowl, combine the flour, baking powder,

baking soda, and salt. Set aside.
 2. In a third bowl, cream the butter, brown sugar and vanilla
with an electric mixer. Add the eggs, one at a time, and
beat until smooth. Add the dry ingredients alternately
with the sour cream and stir until smooth.
3. Pour 1/2 cup of cake batter into a small bowl. Add the
milk, cocoa powder and cinnamon and mix thoroughly.
Set the cocoa batter aside.
4. Pour 1/2 of the vanilla bake batter into a preheated pan.
Cover with cocoa batter. Sprinkle with 1/2 topping mix.
Cover with the remaining batter and the remaining
topping.
5. Bake in the oven for about 1 hour or until a toothpick
inserted in the middle of the cake comes out clean. Let
cool completely. Run a knife between the cake and the
pan, then unmould.

ICING:

1. Combine the icing sugar and the milk with a fork. Drizzle
on top of cake.
 DELICIOUS DATE SQUARES

PREP TIME: 20 Minutes

TOTAL TIME: 70 minutes
MAKES: 16 squares

INGREDIENTS:

. 2 cups chopped pitted dates

. 1 cup water
. 1 1/4 cup brown sugar, divided

. 1 tbsp lemon juice

. 2 tsp vanilla

. 2 1/2 cups all-purpose flour

. 1 1/2 cups oats

. 1 tsp lemon zest

. 1/2 tsp salt

. 1/4 tsp baking powder

. 1 cup unsalted butter, at room temperature

METHOD:

1. Preheat the oven to 350 F. Lightly spray an 8 x 8 inch

baking pan, with oil or line with overhanging parchment
paper.
2. Combine dates with water in a medium saucepan over
high heat. Boil, then reduce heat to medium-low and
gently simmer, stirring occasionally, until thick, 5 to 6
minutes. Remove from heat.
3. Stir in 1/4 cup brown sugar, lemon juice and vanilla. Let
stand to cool lightly.
4. In a large bowl stir in flour with the remaining 1 cup
brown sugar, oats, lemon zest, salt and baking powder.
Add butter. Work butter into oat mixture, using your
fingers, until mixture is crumbly.
5. Spread half of the oat mixture evenly over bottom of
prepared pan. Press down gently to make a crust. Scrape
date mixture over crust. Spread evenly to the edges.
Sprinkle the remaining oat mixture evenly over date
mixture, pressing down lightly.
6. Bake in center of oven until top is golden brown, about
40 to 45 minutes. Transfer to a rack and let it cool
completely in pan, about 1 hour. Slice into 16 squares.
NOTE: Squares keep well at room temperature for up to 3
days or frozen up to 1 month.
 BUNDT PUDDING

MAKES: 16 servings

INGREDIENTS:

. 4 Earl Grey tea bags

. 1 lb fresh dates
. 1 level tsp ground cinnamon

. 1 whole nutmeg, for grating

. 3/4 cup unsalted butter, plus extra for greasing (at room
temperature)

. 2 1/2 cups self-rising flour, plus extra for dusting

. 3/4 cup superfine sugar

. 1 cup brown sugar

. 4 large eggs

. sea salt

CARAMEL SAUCE INGREDIENTS:

. 2/3 cup brown sugar

. 3/4 cup superfine sugar

. 3 tbsp dark rum

. 1 1/4 cups heavy cream

METHOD:

1. Preheat the oven to 350 F. Put the tea bags into a

measuring cup, cover with 1 1/4 cups of boiling water,
and leaves to steep for 3 1/3 minutes. Meanwhile, pit the
dates and put them into a food processor with the
cinnamon, then finely grate in half the nutmeg. Spoon
out the tea bags and pour the tea over the dates, pushing
them down so they are submerged. Leave them to soak
with the lid on for 1o minutes, then blitz to a puree,
stopping occasionally to scrape down the sides.
2. Butter and lightly flour a 10 inch bundt pan. In a large
mixing bowl, cream the butter and sugars together using
a wooden spoon. Beat in the eggs, one by one, then,
using a large metal spoon, stir in the flour and fold in the
pureed dates. Pour the pudding mixture into your bundt
pan, then bake for 45 to 50 minutes, or until an inserted
toothpick comes out clean.
3. When your pudding is almost ready, make the sauce.
Cube the butter and melt in a small saucepan on medium
heat. Add both the sugars then, once nicely mixed,
carefully add the rum and heavy cream. Bring to a boil,
then simmer for 5 minutes, or until it becomes a deep
golden color.
4. As soon as the pudding is ready, if using a bundt pan, flip
out onto a platter and brush all over with enough sauce
to form a delicate, crispy surface but also keep your
sponge nice and bouncy or, if you are baking it in a dish,
poke small holes in the top and pour over 1/3 of the
sauce.
5. Sprinkle with a little sea salt for contrast and serve with a
pitcher of sauce and a little heavy cream, ice cream or
custard if you like.
CHAPTER

SALADS
 SOFT ROASTED CARROT CHICKEN SALAD

MARINADE:

. 1 tbsp lemon juice

. 75 ml white balsamic vinegar

. 150 ml olive oil

. 1 tsp horseradish

. 1 tsp grainy mustard

. Pinch of salt

. Pinch of black pepper

Combine all ingredients and slowly stream into oil while
whisking.

CARROT SALAD:

. 500 g carrots

. tsp salt

. 1 tbsp olive oil

. 2 each green onions

. 12 sprig coriander

. 50 ml celery hearts

CHICKEN BREASTS:
. 450 g chicken breasts

. 2 tsp grainy mustard

. 1 tbsp olive oil

. Salt & pepper to taste

METHOD:

Coat chicken with marinade and grill. Toss carrots in olive oil
and salt; roast at 375 degrees F. until tender. Gently mix with
remaining salad ingredients and top with sliced chicken.
Garnish with green onions, coriander and celery hearts.
 WALNUT & PEAR SALAD

INGREDIENTS:

. 3 tbsp pear nectar*

. 1 tbsp white vinegar

. 2 tsp olive oil

. Pinch coarsely grounded black pepper

. 2 cups mixed salad greens

. medium pear, cored and thinly sliced

. small red onion, thinly sliced and separated into rings

. 2 tbsp chopped roasted walnuts

METHOD:

In a small bowl, whisk together pear nectar, vinegar, oil and

pepper. Set aside. Arrange the greens on two salad plates. Top
with pear, red onion, and walnut. Drizzle with vinaigrette.
Can also substitute with pear juice or other fruit juice.
 CHICKEN STRAWBERRY LETTUCE SALAD

INGREDIENTS:

. 2 tsp corn oil

. skinless, boneless chicken breast

. tsp garlic powder

. 1 tbsp mayonnaise

. lime, juiced

. tsp ground ginger

. 2 tsp milk
. 2 cups fresh lettuce

. 4 fresh strawberries, sliced

. 1 tbsp slivered almonds

. Pepper to taste

METHOD:

Heat oil in a skillet over medium heat. Place chicken in skillet,

season with garlic powder and cook 10 minutes on each side
or until juices run clear. Cut into bite-sized pieces and set
aside. In a bowl, mix mayonnaise, lime juice, ginger and milk.
Arrange lettuce on serving dishes. Top with chicken and
strawberries, sprinkle with almonds and drizzle with dressing.
Season with pepper to serve.

MAKES: 2 servings
 CRANBERRIES AND YAMS APPLE SALAD

INGREDIENTS:

. 2 yams

. 1 tbsp olive oil

. 1 large green apple, diced

. 1 cup fresh (or frozen) cranberries

. 2 tbsp maple syrup

. cup orange juice

METHOD:
Preheat oven to 350 degrees F.
Peel yams and cut into inch cubes (you should have about 4
cups). Toss with olive oil and spread in a 9x13 inch baking dish.
Top with apple and cranberries. Mix maple syrup and orange
juice and pour over the mixture. Cover and bake until the
yams are tender when pierced with a fork, about 1 hour.
Garnish with flavourful toppings like dried cranberries and
walnuts.

MAKES: 6 servings
 CHICKEN, WATERMELON, CUCUMBER,
FETA SALAD

MAKES: 4 servings

INGREDIENTS:

VINAIGRETTE:

. cup mayonnaise

. 1 tbsp Dijon mustard

. 1 tbsp white vinegar

SALAD:
. 2 chicken breast halved, poached or grilled, sliced or cubed

. 3 cups arugula

. 2 cups watermelon, seeded and diced

. fennel bulb, thinly sliced with a mandolin

. cucumber, unpeeled, cut into half slices

. 4 green onions, chopped

. lb feta cheese, crumbled

. Salt and black pepper to taste

METHOD:
DRESSING:

1. In a bowl, combine mayonnaise, Dijon mustard, white

vinegar. Set aside.
SALAD:

1. In a large bowl, combine sliced or cubed chicken breasts,

arugula, diced watermelon, sliced fennel, sliced
cucumber, chopped green onions, crumbled feta cheese,
and salt and pepper. Divide the chicken, watermelon, feta
and cucumber salad among four plates.
2. Drizzle with the vinaigrette over the salad. Season with
salt and pepper.
 BLACK FOREST HAM AND
BROCCOLI SALAD

MAKES: 4 Servings

INGREDIENTS:

. 1 Black forest ham, sliced into inch squares

. 1 cup broccoli florets, sliced

. 11 oz. Can mandarin oranges, drained

. cup roasted pepper, sliced

. cup blueberries
. bunch fresh basil, thinly chopped

. cup extra virgin olive oil

DRESSING:

. Juice of two (2) limes

. Salt and pepper

METHOD:

1. In a large bowl combine all your ingredients except lime

juice and mix well.
2. Drizzle lime juice over salad, season with salt and pepper
to taste.
 PORK QUINOA AND
APPLE SALAD

PREP TIME: 20 minutes

COOKING TIME: 30 minutes
MAKES: 8 servings

INGREDIENTS:

. 2 tsp olive oil

. 1 leek, white and light green parts only, thinly sliced

. 2 cloves garlic, minced

. 1 pork tenderloin (about 1 lb), cut into thin strips

. tsp freshly ground black pepper

. 1 stalk celery, diced

. 2 tsp each fresh thyme and sage, chopped

. 1 cup quinoa, rinsed

. 2 cups vegetable broth

. 1 tart apple, cored and chopped

. cup dried cranberries or raisins

. cup fresh parsley, chopped

METHOD:
1. In a large nonstick skillet, heat oil over medium heat and
cook leeks and garlic for 3 minutes to soften. Add pork
tenderloin and pepper and increase heat to medium high
and saute for 5 minutes or until browned. Remove to
plate.
2. Reduce heat to medium and cook celery, thyme, sage and
quinoa, stirring for 5 minutes or until quinoa starts to
pop. Add broth and bring to a simmer. Cover and cook for
10 minutes. Stir in pork, apple and cranberries; cover and
cook for about 8 minutes or until the pork has a hint of
pink. Fluff with fork into a large bowl and stir in parsley.
 HUNGARIAN SAUSAGE AND LENTIL SALAD

MAKES: 6 to 8 servings

INGREDIENTS:

. cup dried green lentils

. 2 tsp oil

. 8 oz. Hot Hungarian sausages, (about 2 to 3), sliced into bite-

size pieces

. 3 cup shredded green cabbage

. 2 small carrots, coarsley grated

DRESSING INGREDIENTS:
. 3 tbsp white vinegar

. 3 tbsp oil

. 1 tsp caraway seeds

. 2 cloves garlic, minced

. tsp black pepper

. tsp salt

. 1 unpeeled apple, decored and cut into very thin wedges

. cup chopped fresh dill

METHOD:

1. Bring medium pot of water to a boil. Look through lentels

to remove any debris and rinse. Add to water; reduce
heat to simmer, uncovered, until the lentils are tender
but not mushy, about 18 to 20 minutes. Drain well.
2. Meanwhile, in a large skillet, heat oil over medium-high
heat. Add sausages; cook stirring ocassionally until
cooked through, about 7 minutes. Remove with a slotted
spoon into serving bowl. Add cabbage, carrots and lentils.
DRESSING INGREDIENTS:
3. In a small bowl, whisk together vinegar, caraway seeds,
oil, garlic, salt and black pepper; pour over the lentil
mixture and toss.
4. Let cool to room temperature; toss with apples and dill.
 CRISPY LEEK AND ROASTED
POTATO SALAD

MAKES: 6 to 8 servings

INGREDIENTS:

. 2 onions

. 3 potatoes, (peeled if desired), cut into bite-size chunks

. 2 tbsp olive oil

. tsp paprika

. tsp salt

. tsp black pepper

. 1 sweet potato, peeled and cut into bite-size chunks

. leek (white parts only), sliced

. 1 tbsp fresh rosemary leaves, minced

DRESSING INGREDIENTS:

. 1 tbsp olive oil

. cup diced pancetta, about 1 oz.

. 2 tbsp white vinegar

. cup chopped fresh parsley

METHOD:

1. Place potatoes on one baking sheet; toss with 1 tbsp of

oil, and tsp each salt, pepper, and paprika. On the
second baking sheet, toss together sweet potatoes, leek,
rosemary and remaining oil, salt and pepper, paprika.
2. Roast in 400 F. Oven, stirring after 15 minutes, until
potatoes are tender and crispy, 20 to 30 minutes in total,
(sweet potatoes may take less time). Place potatoes,
sweet potatoes and leeks into a serving bowl.
DRESSING METHOD:

1. In a medium skillet, heat oil over medium heat. Add

pancetta; cook until crisp, stirring occasionally, 2 to 3
 minutes. Drain 2 tbsp fat into a small bowl; discarding
and remaining fat.
2. If there is less than 2 tbsp of fat, than add 2 tbsp more of
oil. Whisk in vinegar; pour over potatoes. Add pancetta
and parsley and toss to coat. Serve warm or at room
temperature.
CHAPTER

DESSERTS
 PLANKED BRIE BLUEBERRY CHUTNEY
(DESSERT TOPPING)

MAKES: 4 servings
PREPTIME: 5 minutes
GRILLING TIME: 10 minutes
SOAKING TIME: 2 hours (cedar plank)

INGREDIENTS:

. 3 tbsp packed brown sugar

. 2 tbsp finely chopped onions

. 2 tbsp cider vinegar

. 1 tsp finely grated fresh gingerroot

. 3 whole cloves

. 1 cup blueberries

. 1 round (4 inch) Brie cheese

. Crackers or sliced baguette

METHOD:

1. In a small saucepan, combine sugar, onions, vinegar,

ginger and cloves; bring to a simmer over medium heat,
stir until reduced and syrupy, 1 to 2 minutes.
2. Discard cloves. Stir in blueberries. Transfer to glass bowl
or jar, cover and refrigerate until ready to use or up to 1
day.
3. Place soaked cedar plank on preheated grill over
medium-high heat. Cover and grill until plank starts to
smoke and crackle, turning once, 2 to 4 minutes.
4. Place cheese on plank, close lid and reduce heat to
medium-low. Grill for 5 minutes or until just deep golden
brown.
5. Top with half of the blueberry chutney; close lid and grill
until golden and a little puffy, 1 to 2 minutes.
6. Carefully remove plank with cheese from grill. Let cool, 1
to 2 minutes.
7. Place planked cheese on platter. Serve with remaining
blueberry chutney and crackers on the side.
 CREAMY CINNAMON FRUIT SCOOP

MAKES: 40 Fruit scoops

TIME: 10 minutes

INGREDIENTS:

. 5 cups assorted fresh fruit, chopped

. 1 container of vanilla yogurt

. 4 tbsp white sugar

. 1 tbsp ground cinnamon

. 1 bag Baked Tositos Scoops! Tortilla chips

METHOD:

1. Combine fruit in a bowl and place spoonful of mixed fruit

in each scoop.
2. Top with yogurt.
3. Sprinkle with cinnamon and sugar
 A TWIST TO BREAD PUDDING

INGREDIENTS:

. 4 eggs

. 1 cups milk

. cup maple syrup

. tsp ground cinnamon

. 3 tbsp butter, softened

. 8 slices white bread, (depending of their size), very lightly

toasted

TOPPINGS:
. cup toasted pecans, chopped

. Maple syrup to taste

METHOD:

1. Butter an 8 inch square baking pan with a capacity of

about 8 cups. Set aside.
2. In a bowl, combine the eggs, milk, maple syrup and
cinnamon with a whisk. Set aside.
3. On a work surface, butter one side of each slice of bread.
Set aside.
4. Spread half the bread in the prepared pan, butter side up.
Cut bread if necessary to cover the entire surface of the
pan. Drizzle with half the egg mixture. Cover with the
remaining bread, butter side up. Drizzle with the
remaining egg mixture. Cover with aluminum foil and
refrigerate overnight.
5. With the rack in the middle position, preheat the oven to
350 degrees F.
6. Bake covered for 20 minutes with aluminum foil. Remove
the foil and continue baking for another 30 minutes.
Finish cooking under the broiler until the bread is golden
brown. Let cool for 5 minutes.
7. Toppings: Garnish sprinkle with the peacans and drizzle
with maple syrup.
 CHOCOLATE CHERRY WALNUT TRUFFLES

MAKES: 3 dozen

INGREDIENTS:

. 12 oz. Dark chocolate

. 3/4 cup full fat coconut milk

. 1/8 tsp salt

. 1/8 tsp cinnamon

. 1/2 cup finely chopped dried cherries

. 1 cup finely chopped walnuts

METHOD:

1. Chop the chocolate bars into small pieces with a knife.

Place the chopped chocolate in a heatproof bowl and set
aside, while you prepare the coconut milk.
2. In a small saucepan, combine the coconut milk, salt and
cinnamon and bring to a simmer over medium heat.
 3. Once the coconut milk is hot, remove from heat and pour
over the chopped chocolate. Let this mixture sit for a
minute or so to allow the chocolate to start melting. Stir
the chocolate with a large spoon until all the coconut milk
is mixed in and it looks smooth and creamy.
4. Stir in the chopped dried cherries, cover bowl and place
in the refrigerator to cool and set. This should take about
2 hours.
5. Once truffle base is done chilling, remove from
refrigerator and using a spoon, scoop a large tablespoon
of chocolate and roll it into a ball. Place truffle ball in
chopped walnuts and roll around until the truffle is
completely coated with walnuts. Repeat this process until
all the truffle are done.
6. Enjoy immediately or place truffles in the regrigerator
covered for up to 2 weeks.
IMPORTANT:
It is important to use full fat coconut milk in this recipe to get
the right texture for truffles. Light coconut milk will not work
in this recipe. You can also try coconut cream for a more
decadent version.
 CHAPTER

DRINKS AND PUNCH

 FRESH PEACH SMOOTHIE

INGREDIENTS:

. 1 medium fresh peach, peeled, pitted, and chopped

. cup milk

. 4 oz. vanilla yogurt

. 1 cup ice cubes

. Ground cinnamon (to taste)

METHOD:
Place the peach, milk, yogurt, and ice cubes in a blender. Blend
until smooth. Turn off machine and scrape down the sides of
the blender with a rubber spatula.
Blend again. Pour the mixture into 2 glasses and sprinkle each
with a little cinnamon. Serve right away.

MAKES: 2 servings.
 KITCHEN SINK MILKSHAKE

INGREDIENTS:

. 2 scoops vanilla ice cream

. 2 splashes of milk

. 1 scoop caramel syrup

TOPPING INGREDIENTS:
. 1 scoop vanilla ice cream

. Chocolate & caramel syrup

KITCHEN SINK TOPPINGS:

. Candy coated chocolates

. Chopped chocolate bars, jelly beans, gummies, nuts, etc.

METHOD:

1. Blend first 3 ingredients in blender until smooth.

2. Fill glass with milkshake.
3. Top with ice cream, syrup and kitchen sink toppings.

MAKES: 1 glass.
 STRAWBERRY SODA

INGREDIENTS:

. 1 cup strawberries

. cup water

. 2 tbsp sugar

. 1 tbsp fresh lemon juice

. 1 can club soda

. ice

METHOD:
 1. In a saucepan over medium heat, combine strawberries,
water and sugar.
2. Cook, stirring constantly until sugar has dissolved and
strawberries are soften (about 5 minutes).
3. Simmer on low heat for 3 minutes.
4. Remove from heat and let cool at room temperature.
5. Strain, pressing the pulp through the strainer with spoon.
6. Fill a glass with ice and pour 3 tbsp of strawberry syrup, 1
tbsp of fresh lemon juice, followed by a cup of club soda.
7. Garnish with a fresh mint leaf.

MAKES: 2 cups
 CHOCOLATE CINNAMON SMOOTHIE

INGREDIENTS:

. 2 cups chocolate ice cream

. 1 cup milk

. 1 banana, sliced

. tsp cinnamon

. 1 cinnamon stick for garnish

METHOD:

1. Blend all ingredients in a blender until smooth.

2. Garnish with cinnamon stick, sprinkle with cinnamon or
garnish glass with banana slice.
 CHERRY CREAM SODA FLOAT

INGREDIENTS:

. 4 tbsp cherry syrup

. 2 tbsp vanilla syrup

. 1 cup club soda

. 2 tbsp half and half cream

. 1 scoop vanilla, cherry ice cream

. 3 frozen cherries

. ice
METHOD:

1. Fill glass with ice cubes.

2. Pour in club soda.
3. Mix in cherry syrup and vanilla syrup.
4. Add half and half cream and give it a light stir.
5. Top it with vanilla cherry ice cream and drop in frozen
cherries.
 WATERMELON SLUSH

INGREDIENTS:

. 6 cups cubed seedless watermelon

. cup fresh mint (stems removed)

. 1 cup water

. 12 ice cubes

. cup lime juice

. 1 tbsp honey (optional)

METHOD:
1. Blend watermelon, mint, water, honey and lime juice
until smooth.
2. Add the ice and blend for 30 seconds.
3. Garnish with mint leaf, and watermelon slice.
 APPLE LEMONADE

INGREDIENTS:

. 2 0r 3 cooking apples, unpeeled, chopped into small pieces

. Sugar to taste

. Juice of 1 lemon

. Sparkling water (or club soda) to serve

. Ice

METHOD:

1. Put the apples into a saucepan, cover with cold water,

bring to a boil and simmer until soft.
2. Strain, pressing the pulp through a strainer with a spoon.
Add sugar to taste, stir until dissolved, then let cool.
3. To serve, pack a glass with ice, half - fill the glass with the
apple juice, and the lemon juice, and top with sparkling
water.
 RHUBARB AND STRAWBERRY SANGRIA

MAKES: 4 servings

INGREDIENTS:

. cup water

. 1 lime, sliced

. cup white sugar

. 2 cup each fresh strawberries cut into quarters and sliced

fresh rhubarb

SANGRIA:

. 2 cups cold rose wine

. 1 cup cold club soda or Sprite

. Fresh strawberry, halved

. Thinly sliced rhubarb, lengthwise

. Ice cubes, to taste

METHOD:

1. In a saucepan, bring all the ingredients to a boil and

simmer for about 3 minutes, stirring frequently. Strain
and keep only the syrup. Let cool and refrigerate until
completely chilled, about 1 hour.

SANGRIA:

METHOD:
1. In a pitcher, combine the rhubarb and strawberry syrup,
rose wine, soft drink. Serve the sangria cold.
 CINNAMON HOLIDAY CIDER

MAKES: 4 servings

INGREDIENTS:

. 4 cups apple juice

. 2 tbsp white sugar

. 4 tsp lemon juice

. tsp ground cinnamon

. 4 cinnamon sticks (optional)

METHOD:
1. Heat apple juice in a saucepan on medium heat until
steaming.
2. Remove from heat and stir in remaining ingredients.
3. Serve in mugs with a stick of cinnamon as garnish.
 DAILY GREEN ENERGIZER DRINK

Note: Best taken in the morning on an empty stomach.

INGREDIENTS:

. 2 cups fresh spinach

. 1 sliced pear

. sliced medium size cucumber

. sliced apple

. 1 tbsp minced/sliced ginger root

. 5 to 10 fresh mint leaves

. 1 tbsp sugar or honey

. 1 cup filtered water

METHOD:

1. Put all the ingredients into a blender and blend until

liquefied.
 MOROCCAN ALMOND DRINK

This special drink called Horchata is an exact replica of a

Moroccan almond drink which was served in old times to
honored guests. First prepared in Andalusia by the Moors, it
was taken to North Africa by the expelled Muslims, and then
to the Americas by the Conquistadors.

MAKES: 10 servings

INGREDIENTS:

. 1 cup blanched pulverized almonds

. cup honey

. cup lemon juice

. 8 cups water

. 1 tsp vanilla

METHOD:

1. Combine all the ingredients, then allow to stand

overnight at room temperature.
2. Place in a blender and liquefy.
3. Squeeze out all the juice possible through a thin cloth.
4. Chill, then serve with ice cubes.
 CHAPTER

KITCHEN TIPS
 KITCHEN TIPS

(Toronto Fruit Market On Coxwell Ave., 1941, )

DID YOU KNOW:

Health Canada estimates that there are approximately 11
million cases of food borne illnesses every year here in
Canada?

FOOD SAFETY

According to Health Canada, the foods listed to the left have

been linked to outbreaks of food-borne illnesses.
. Eggs and Milk
. Chicken and Garlic
. Apple juice and cider
. Bean spouts, chickpeas, peas

These foods must be fully-cooked to eliminate bacteria. To

reduce risk, older adults should avoid eating these foods in a
raw or semi-cooked state:

. Raw meat or under-cooked poultry

. Raw or unpasteurized milk from cows or goats, or food made
from unpasteurized milk. If you do use cheeses that are made
from unpasteurized milk, only eat cheeses aged for 60 days or
longer.

. Soft cheeses include: feta, brie, camembert, and queso

blanco fresco.

. Raw or lightly cooked egg or egg products.

. Raw sprouts, including: alfalfa, clover, radish, and mung

beans.

. Unpasteurized fruit juice and cider.

DID YOU KNOW:

Did you know that everyone must be prepared to be self-
sufficient for the first 72 hours of an emergency?
 EMERGENCY PREPAREDNESS

I case of an emergency be prepared with the following items

that are listed below:

. 4 liters of water per person per day

. Non-perishable food for each person for three days
. Sufficient medication for each person
. Flashlight and extra batteries
. Manual can opener
. Photocopies of family documents, such as passports
. A ready-to-go bag small enough to carry if required to leave

Dont forget all your pets!

. They require four (4) liters of water each day

. Enough food for three (3) days
. Enough medication for three (3) days

DID YOU KNOW?

Did you know that herbs and spices are a quick and easy way to
add a wide variety of flavour to your dishes and best of all,
ground or dried versions wont spoil; but they do lose potency
over time.
If youre unsure of a spices freshness, take a sniff if there is no
smell, throw it out. Fresh herbs, like basil or dill, can be easily
preserved in a glass with water in the refrigerator, or can be cut
up, pureed with a little olive oil and stored in the fridge.

DID YOU KNOW:

. Blueberries are among the ingredients that can be used to
counter any gamey flavour in wild meat.
. Beginners should chose loin cut or rib cuts for quick cook
recipes that are more similar to traditional meats.

. Game and grass-fed roasts require low and slow, moist cooking
methods like braising and stewing.

. Make sure that your butcher has trimmed all silver skin and as
much fat as possible off the meat, since game meat fat doesn't
taste as good as beef fat and any silver is tough and virtually
inedible, before buying it.

. Marinade to soften the texture and add flavour.

. Don't be afraid to add a bit of butter or duck fat to the meat

and/or sauce.

. Generally, game meats require less cooking than beef.

. To beat any gamey flavour with wild blueberries, juniper

berries, thyme, red wine, rich broth, garlic or cream.
 THIS IS
A
FREE eBOOK

ENJOY!
HAVE FUN COOKING