Recipes
Parsnip & Lemon Soup
1 tbs2 cup (15ml) butter 1/2 cup (125ml) diced Onion 2 cups (500ml) peeled, diced parsnips (about 1lb/450g) 4 cups (1l) chicken stock, vegetable stock or water 1 tbsp (15ml) finely grated lemon zest (from about 2 lemons) 3/4 tsp (4ml) fine sea salt, or to taste In a large saucpan over medium heat ,… Read More about “Parsnip & Lemon Soup”
Zuchini Spice Cake
(Delicious & nutritious. If you don’t tell them, they won’t know!) 2 c. flour 2 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 1 tbsp. cinnamon 1/4 tsp. allspice, if desired 1 c. walnuts 2 medium zuchini (2 c. grated) 3 eggs 2 c. sugar (or 1 & 1/2 c. brown sugar packed)… Read More about “Zuchini Spice Cake”
Mock Apple Crisp
Read all instructions first, instructions are different than traditional crisp recipes. Filling: 8 cups chopped, pared, seeded zucchini 2/3 cup lemon juice 1 cup sugar 1 teaspoon cinnamon 1/2 teaspoon nutmeg Crust: 2 cups flour 1 cup sugar 1/2 cup softened butter/margarine 1/2 teaspoon cinnamon Cook zuchinni/lemon juice/sugar and spice mixture over medium heat for… Read More about “Mock Apple Crisp”
QUICK & EASY SPAGHETTI-SQUASH
Bake spaghetti squash. Saute onions and any other vegetables. Add spaghetti squash and salsa to the vegetables. Melt cheddar cheese over it.
MUSHROOM & LEEK SOUP
½ c. butter 2 bunches of leeks (white part only) ½ lb. chopped mushrooms ¼ c. flour 1 tsp. salt dash cayenne 1 c. chicken broth 3 c. milk (any kind) 1 T. dry sherry (optional) Saute leeks. Remove Saute mushrooms. Make a white sauce. Salt and pepper to taste…. Read More about “MUSHROOM & LEEK SOUP”
HARVARD BEETS
Serves 6 2tsp cornstarch 1/3 cup sugar ½ tsp salt, dash of pepper 2/3 cup vinegar 1/3 cup beet liquid 3 cups sliced cooked beets 1 tbsp butter Mix dry ingredients together and add to vinegar and beet liquid. (Juice from when you are finished boiling the beets.) Cook slowly, stirring constantly, until thickened. Add… Read More about “HARVARD BEETS”
Cheesy-Spaghetti Squash
1 (3lbs/1.4 kg) large spaghetti squash ¼ cup grated parmesan cheese ½ cup part skimmed milk mozzarella cheese 2 plum tomatoes, finely chopped 1/3 cup (75 ml) chopped fresh parsely Pierce squash several times with fork or sharp knife to allow steam to escape. Microwave on high for 10mins, turning after 5mins, or bake in… Read More about “Cheesy-Spaghetti Squash”
Butternut-Squash & Pear Soup
2 tbsp unsalted butter 1 yellow onion, chopped 1 stalk celery, chopped 1 carrot, peeled, chopped, 1 leek rinsed well (white part only), chopped, rinsed well 1 large butternut squash (about 2-1/2lbs or 1-1/4kg) peeled, seeded, chopped 2 Bartlett pears, peeled, chopped 6 cups vegetable stock or water 2 bay leaves ½ tsp ground nutmeg… Read More about “Butternut-Squash & Pear Soup”
CHUNKY APPLE & ONION SOUP
1 tbsp (15ml) canola oil 1 large sweet onion, thinly sliced 2 stalks celery, finely chopped 1 carrot, finely chopped 2 cloves garlic, minced 2 Crispin or Golden Delicious apples peeled, cored and sliced 1 tbsp (15ml) chopped fresh sage or 1 tsp (5 ml) dried sage leaves, crumbled 1 small sweet potatoe, peeled and… Read More about “CHUNKY APPLE & ONION SOUP”
Swiss Chard
SAUTEED RED SWISS CHARD 1 bunch of Swiss Chard, trimmed 2 tbsp (25ml) canola oil 4 cloves garlic, minced ½ tsp (2ml) hot pepper flakes Salt Slice stem end of Swiss chard into 1-inch (2.5-cm) slices. Slice leaves into slightly larger pieces; set aside. Heat oil in large non-stick skillet over medium heat. Add Swiss… Read More about “Swiss Chard”