Spiced Red Cabbage

Materials:

• 1-1/2 c. water
• 2 small heads red cabbage, roughly shredded or chopped
• 6 apples, peeled, cored & chopped
• 1/2 c. brown sugar (can add another 1/4 c. if needed)
• 1 c. vinegar (1/2 cider, 1/2 white) - can add more later, as original calls for 2 cups
• 1 tsp. cinnamon
• 1/2 tsp. allspice
• 1/2 tsp. cloves
• 1-2 bay leaves
• 4 Tbsp. butter, divided

Methods:

1. Place water in saucepan and stir in cabbage, apples, brown sugar, vinegar, cinnamon, allspice, cloves and 2 Tbsp. butter. Bring to a boil.
2. Reduce heat and cover.
3. Simmer 45 minutes, stirring occasionally, until cabbage is tender. 
4. Stir in remaining cabbage before serving. 
5. Freezable

Raw Kale, Squash and Turnip Salad

Materials:

• 2 medium zucchini or summer squash
• 1 bunch kale, chopped
• 2 medium Harukei turnips, julienned
• 2 pearl onions, thinly sliced
• 1/3 c. cider vinegar
• 3 Tbsp. dill, chopped
• 1 Tbsp. Maple syrup
• salt

Methods:

1. Slice the squash lengthwise with a peeler and place the ribbons in a bowl. 
2. Toss the turnips, salt and let sit and wilt while preparing the kale. 
3. Salt the chopped kale and massage for 5-10 minutes until tender.
4. Add to the kale and toss with remaining ingredients. 
5. Let marinade for an hour, stirring occasionally to coat the veggies with the vinegar. 
6. Add salt before serving if needed.

Dave's Banana Pancakes

Materials:

• 1 c. flour
• 1 Tbsp. sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 egg, beaten
• 1 c. milk
• 2 Tbsp. vegetable oil
• 1/2 tsp vanilla
• 1/4 c. flax meal
• 3 bananas, mashed

Methods:

1. Combine all dry ingredients together.
2. Combine milk, egg, bananas, oil and vanilla.
3. Combine liquid ingredients with dry until just barely combined. 
4. Cook in a little butter. 
5. Yum yum.

The best damn turkey you ever did taste (you never fail me, Alton Brown)

Materials:

• 1 (14-16 lb.) turkey
• 1 (5-gallon) bucket

Brine:

• 1 c. kosher salt
• 1/2 c. light brown sugar
• 1 gallon vegetable stock
• 1 Tbsp. black peppercorns
• 1-1/2 tsp. allspice berries
• 1-1/2 tsp. chopped candied giner
• 1 gallon heavily iced water

Aromatics:

• 1 red apple, sliced (can also add another green for bigger bird)
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 c. water
• 4 sprigs rosemary
• 6 leaves sage
• Canola

Methods:

2-3 days before roasting:

1. Begin thawing turkey in the refrigerator or in a cooler kept at 38F.
2. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, an refrigerate.

Night before you'd like to eat:

1. Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed - save for stuffing!) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once halfway through brining. 

Turkey day:

1. Preheat the oven to 500F. Remove the bird from the brine and rinse inside and out with cold water. Discard the brine. 
2. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels. 
3. Combine the apple, onion, cinnamon stick, and 1 cup water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along wih the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
4. Roast the turkey on lowest level of the oven at 500F for 30 minutes. Remove tukey and make breast-plate for bird out of tin foil. Insert a probe thermometer into the thickest part of the breast and reduce the oven temperature to 350F. Set the thermometer alarm to 161F. A 14-16 lb. bird should require a total of 2-2.5 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving. 

Spicy Sweet Potato and Coconut Soup

Materials:

• 2 lbs. orange-fleshed sweet potatoes (add more in you want a thicker soup)
• 1 Tbsp. vegetable oil
• 1 onion, chopped
• 1-(2 in.) piece fresh ginger root
• 1 Tbsp. red curry paste (add more to taste)
• 1-(15 oz.) can unsweetened coconut milk
• 3 c. vegetable broth
• 1-1/2 Tbsp. lemon juice
• 1 tsp. sea salt
• 1 Tbsp. toasted sesame oil
• 1/2 c. chopped fresh cilantro

Methods:

1. Peel & chop the sweet potatoes into even-sized cubes.
2. Heat the oil in a large soup pot over medium heat. 
3. Add onion and ginger and cook until tender, about 5 minutes.
4. Add vegetable broth and potatoes and bring to a boil. Cook until sweet potatoes are tender.
5. Stir in the curry paste and coconut milk. Bring back to a boil and the reduce heat and simmer for 5 minutes.
6. Use a hand blender to puree the soup. 
7. Stir in the lemon juice and season with salt.
8. Ladle into bowls and garnish with a drizzle of sesame oil and a sprinkling of cilantro.

Marbled Pumpkin Cheesecake (Just to make Thanksgiving a little more gluttonous)

Materials:

• 12 cinnamon graham crackers (each 5"x2.5") or 1-1/2 c. graham cracker crumbs
• 1 c. walnuts
• 3 Tbsp. butter, softened
• 4 -(8 oz.) pkgs. cream cheese, softened
• 1-1/4 c. sugar
• 1-(16 oz.) can solid pack pumpkin (not pumpkin pie mix)
• 1-1/2 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1 tsp. ground ginger
• 1 tsp. vanilla extract
• 1/2 tsp. salt
• 1/8 tsp. ground cloves
• 4 lg. eggs
• 1-(1 oz.) sq. semi-sweet chocolate

Methods:

(Start early in day or day ahead)

1. In a food processor with knife blade attached, or in a blender at medium speed, blend graham crackers until fine crumbs form. 
2. In a 9x2.5" springform pan, with hand, mix graham crackers, walnuts and butter. Press mixture onto bottom and up side of pan to within 1 inch of the top of the pan. 
3. Preheat oven to 305 F. In a large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar.
4. With mixer at low speed, beat in pumpkin, cinnamon, nutmeg, ginger, vanilla, salt, cloves and eggs; beat 3 minutes, occasionally scraping bowl with rubber spatula. 
5. Remove 1/2 cup pumpkin batter to small bowl. Stir in melted chocolate until blended. 
6. Pour remaining pumpkin batter into pan. 
7. Spoon dollops of chocolate mixture onto batter.
8. With knife, cut and twist through mixtures to obtain marbled effect.
9. Bake 1 hour. Turn off oven; let cheesecake remain in oven for 1 hour longer. 
10. Remove cheesecake from oven; cool in pan on wire rack.
11. Cover and refrigerate cheesecake at least 6 hours or until well chilled.
12. Enjoy this low-calorie treat!

Stuffed Pork Chops (The super quick version)

Materials:

• Thick Cut Pork Chops
• Ready-make cornbread stuffing (seriously, this is tasty & quick)
• Salt & Pepper

Methods:

1. Make stuffing according to box directions. 
2. Butterfly pork chops.
3. Stuff the stuffing into the chops.
4. Season chops with salt & pepper.
5. Sear chops in pan with a little oil 2-3 min per side.
6. Place remaining stuffing in the bottom of a greased baking dish.
7. Arrange chops on top of seasoning.
8. Bake at 350 for ~30 min.
9. Serve with apple sauce.
10. Yum - quick & tasty.

Moroccan Lamb Roast (Our untraditional canadian thanksgiving feast)

Materials

• 2 lbs leg of lamb, bone removed

Marinade:

• 1 tsp. cumin
• 4 garlic cloves, crushed
• 2 tsp. paprika
• 1/4 c. mint leaves
• 2 tsp. sea salt
• 1/4 c. olive oil
• 1/8 c. lemon juice

Cous Cous:

• 1 c. cous cous
• 1/4 c. dried currants
• 1/4 c. pinenuts, toasted
• 1 c. vegetable stock
• 1 tsp. curry powder
• 1 Tbsp. olive oil

Yogurt Sauce:

• 1-1/2 c. natural yogurt
• 1/2 cucumber, peeled
• 1 garlic clove, crushed
• 1/4 tsp. sea salt
• 1/2 c. lemon juice
• 1 Tbsp. chopped mint
• 1 Tbsp. chopped cilantro

Methods

1. Combine all the materials for the marinade and use a stick blender to form a thick paste.
   
2. Make little incisions in the lamb and then coat it well with the marinade. Make sure you coat the inside and outside of the lamb thoroughly.
   
3. Place lamb in a bowl and cover. Place it in the fridge for at least two hours or even overnight.
   
4. Remove the lamb from the fridge one hour prior to cooking. 
   
5. Pre-heat the oven to 350F.
   
6. Place the lamb in a baking dish and roast until the internal temperature reaches 130F.
   
7. Meanwhile, prepare the cucumber sauce. Mix together the yogurt, cucumber, garlic, lemon juice, mint and cilantro. Add the salt and mix well. Set aside.
   
8. Prepare the cous cous about 20 minutes before serving the lamb. Bring the vegetable stock to a boil in small pot. Remove the pot from the heat and add the cous cous. Cover and let it sit for about 5 minutes. Transfer to a serving bowl.
   
9. Add 1 Tbsp of olive oil to the cous cous. Stir well with a fork. Add the curry powder and stir again. Next, add a pinch of salt.
   
10. Add the raisins and pinenuts to the cous cous and stir with the fork.
    
11. Remove the lamb when ready, let sit 10min, and then slice it.
    
12. Spoon some of the liquid from the pan onto the lamb. Serve on a bed of cous cous and spoon the yogurt sauce on top.
    

Scrumptious Strawberry Shortcake

Materials:

• 3 c. flour
• 1/4 c. white sugar
• 4 tsp. baking powder
• 3/4 tsp. cream of tartar
• 1 c. butter
• 2/3 c. heavy cream
• 1 egg, beaten
• 1 egg white, beaten
• 3 c. sliced fresh strawberries
• 2 Tbsp. white sugar

Methods:

1. Preheat oven to 350F.
2. In a large bowl, mix flour, 1/4 c. sugar, baking powder and cream of tartar. 
3. Cut in butter.
4. Stir in cream and whole egg.
5. Turn out onto a lightly floured surface and knead two minutes.
6. Press into a half-inch thick sheet. 
7. Cut into squares. Place on baking sheets.
8. Brush tops with egg white and sprinkle with sugar.
9. Bake in preheated oven 20min or until golden.
10. Slice berries and sprinkle 3 Tbsp. of sugar overtop. Let sit until serving.
11. Let shortcakes cool before splitting and filling with sugared berries and whipping cream. 

Chicken and Broccoli Braid

Materials:

• 3 large chicken breasts, diced
• 1 Tbsp. olive oil
• 3 cloves garlic
• 1 c. fresh broccoli
• 1/2 c. red bell pepper
• 1/4 c. diced onion
• 1-1/2 c. shredded cheddar cheese
• 1/2 c. mayonnaise
• 2 Tbsp fresh dill weed
• 1/4 tsp salt
• 2 Tbsp slivered almonds
• 2 (8 oz.) packaged refrigerator crescent rolls
• 1 egg white, beaten

Methods:

1. Preheat oven to 375F.
2. Saute chicken and garlic in olive oil until just cooked through.
3. Steam broccoli until barely forkable.
4. Lightly saute onion and pepper.
5. Combine chicken, broccoli, onion, pepper, cheese, mayo, dill, salt and almonds.
6. Unroll crescent roll dough and arrange flat on a medium baking sheet side by side. Pinch together both rolls and perforations to form one large flat sheet. 
7. Place chicken mixture down the center of the sheet of dough, leaving ~3" on either side.
8. Use a knife or scissors to cut slits about 1" apart from the edge of the dough to the center filling.
9. Braid the dough strips over the filling, alternating sides to fully cover.
10. Brush the braided dough with the egg white.
11. Bake in preheated oven 25-28 min, or until golden brown. 
12. Thinking this might be good with chicken pot pie filling too.....mmmm

Zucchini Pancakes

Materials:

Pancakes

• 1-1/2 c. grated zucchini 
• 1/2 c. flour
• 1/2 tsp. baking powder
• Pinch Salt
• 1 egg
• 2 Tbsp fresh chopped parsley
• 1/4 c. gruyere, grated

Toppings

• Sour cream
• Apple Sauce

Methods:

1. Place paper towel in colander and add zucchini on top. Press out as much moisture from zucchini as possible. 
2. Mix all ingredients together in bowl.
3. Fry in butter on griddle as you would pancakes.
4. Top with sour cream and apple sauce. Great with sausages :)

One damn fine sammich

Materials:

• Sourdough Bread Slice
• Caramelized Shallots
• Prosciutto 
  
• Roasted Turkey Breast
• Roasted Red Pepper
  
• Spinach
• Havarti Cheese
• Mayonnaise
  
• Sourdough Bread Slice

Methods

1. Assemble sammich in order above.
2. Press on panini grill until all hot & melty
3. Eat that tasty sammich!

Nancy's Zucchini Cake

Materials:

Cake:

• 1/2 c. melted butter
  
• 1/2 c. vegetable oil
  
• 1-1/2 c. brown sugar
  
• 2 eggs
  
• 2 Tbsp. water
  
• 1 tsp. vanilla
  
• 1/4 tsp. nutmeg
  
• 1/8 tsp. cloves
  
• 1-1/2 c. white flour
  
• 1/2 c. whole wheat flour
  
• 1/3 tsp. salt
  
• 1 tsp. baking soda
  
• 1 c. raisins
  
• 1 c. coconut
  
• 1-1/2 c. bran cereal buds
  
• 2-1/2 c. grated & drained zucchini
  

Frosting:

• 3 oz. cream cheese
  
• 3 c. powdered sugar
  
• 1 Tbsp. milk, add as needed
  
• 1 tsp. vanilla
  

Methods:

1. Preheat oven to 350F.
2. Mix butter, oil and brown sugar.
3. Beat eggs and combine with water, vanilla, nutmeg and cloves. Add to butter mixture.
4. In a separate bowl, combine flour, salt, baking soda.
5. Mix dry ingredients into wet and fold in remaining ingredients just until combined.
6. Transfer to well greased 12"x8" baking pan or jelly roll pan.
7. Bake 40 min for 12"x8" baking sheet, 20-25 min for jelly roll pan.
8. Remove from oven when toothpick inserted comes out clean. 
9. Cool and frost :)

Quick Classic Gazpacho (Perfect for Hot Summer Nights)

Materials:

• 2 (14.5 oz) cans diced tomatoes (I used Hunt's Petite Diced)
• 1/2 c. water
• 3/4 c. spicy V8 juice
• 2 Tbsp. extra-virgin olive oil
• 1 seedless cucumber, peeled and cut into 1/4" dice
• 1 yellow bell pepper, seeded and cut into 1/4" dice
• 1 small onion, cut into 1/4" dice
• 3 medium garlic cloves, minced
• 1 jalapeno pepper, seeded and minced
• 2-1/2 Tbsp. lime juice (add more to taste)
• 3 Tbsp. chopped fresh cilantro
• 1/2 tsp. cumin
• 3/4 tsp. cayenne
• 1 tsp sugar
• salt and freshly ground pepper, to taste

Methods:

1. Place 1/2 c. tomatoes, water, oil and juice in a bowl and use a hand blender to process.
   
2. Add in remaining ingredients and season to taste.
3. If too thick, use a few pulses of the hand blender to break up some veggies.
4. Refrigerate until serving (ideally a couple hours before serving)

Lemony Zucchini Goat Cheese Pizza (Thank you smittenkitchen.com)

Materials:

• 1 uncooked pizza dough
• 1 lemon
• 4 oz. goat cheese, softened
• Few leaves fresh basil, enough to sprinkle over pizza
• 1 medium yellow zucchini, sliced thinly (use the mandolin)
• 1 medium green zucchini, sliced thinly (use the mandolin)
• Drizzle Olive Oil
• Salt and Pepper, to Taste
• Corn meal

Methods:

1. Preheat oven to 450F.
2. Cover pizza stone in corn meal and roll out pizza dough over. This tastes best when the dough is stretched quite thin in the middle.
3. In a small bowl, mix together goat cheese and juice of half the lemon and season with salt and pepper.
4. Spread the goat cheese over the pizza dough, covering as far up the edge as possible.
5. Roughly chop basil leaves and scatter slivers over pizza.
6. Arrange zucchini coins in concentric circles over the goat cheese spread, overlapping them slightly. You can alternate their colors, if you're feeling fancy.
7. Drizzle olive oil over the zucchini.
8. Squeeze the remaining half of the lemon over the pizza.
9. Season with salt and pepper.
10. Bake in preheated oven about 20-25minutes, until the edges are golden brown and the zucchini look roasted and starts to curl up at the edges.
11. Cool a couple minutes.
12. Wonderful served with a salad or gazpacho and a glass of crisp white wine.

Ukrainian Red Borscht Soup

Materials:

• 1 lb. pork sausage (I use sweet italian)
• 8 c. water
• 2 tsp. chicken bouillon powder
• 3 medium beets, peeled and shredded (or pre-roast and add at same time as cabbage)
• 3 carrots, peeled and shredded (the purple carrots look great)
• 3 medium baking potatoes
• 1 tsp. vegetable oil
• 1 medium onion, chopped
• 1/2 (6 oz.) can tomato paste
• 3/4 c. water
• 1/2 medium head red cabbage, cored and shredded
• 1 (8 oz.) can diced tomatoes, drained
• 4 cloves garlic, minced
• salt and pepper, to taste
• 1/2 tsp. sugar, or to taste
• 1/2 c. sour cream
• fresh dill, for garnish

Methods:

1. Crumble the sausage into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from heat and set aside.
2. Fill a large pot with the 8 c. water (should be about half full), add bouillon,  and bring to a boil. 
3. Add the sausage and cover the pot. Return to a boil.
4. If beets uncooked, add to water and cook until beets have lost their color. 
5. Add the carrots and potatoes and cook until tender, about 15 minutes.
6. If beets already cooked, add them now, in addition to cabbage and the diced tomatoes.
7. Heat the oil in a small skillet over medium-high heat. Add onion, and cook until tender. Stir in the tomato sauce and 3/4 c. water until well blended. Add to pot.
8. Add the raw garlic to the soup, cover the pot and turn off the heat. Let stand for 5 minutes.
9. Taste and season with salt, pepper and sugar.
10. Ladle into serving bowls and garnish with sour cream and dill.

Zucchini Bread

Materials:

• 1-1/2 c. all-purpose flour
• 1 tsp. ground cinnamon
• 1/8 tsp. ground cloves
• 1/4 tsp. nutmeg
• 1/2 tsp. baking soda
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 1 c. sugar
• 1 c. finely shredded, unpeeled zucchini
• 1/4 c. cooking oil
• 1 egg, beaten
• 1/4 tsp. finely shredded lemon peel
• 1/2 c. mini semi-sweet chocolate chips (optional)

Methods:

1. Preheat oven to 350F.
2. Grease a 8x4x2" loaf pan.
3. In a small bowl, combine zucchini, oil, egg, sugar and lemon peel.
4. Combine remaining dry ingredients.
5. Add wet ingredients to dry ingredients and add in chocolate chips.
6. Combine just until moistened. 
7. Transfer into pan and bake 55 min, or until toothpick inserted comes out clean.
8. Transfer to wire rack in pan and let cool for 10 min.
9. Remove from pan onto rack and cool completely.

Red Curry with Green Beans, Potatoes and Shrimp

Materials:

• 4 tsp. canola oil
• 1 lb. shrimp
• 1 lb. potatoes (about 4 medium), cut into 3/4" cubes - sweet potatoes are also good!
• 1-1/2 (14 oz.) cans "lite" coconut milk
• 3/4 c. vegetable broth or reduced-sodium chicken broth
• 1 Tbsp. red curry paste
• 1 lb. green beans, trimmed and cut into 1" pieces
• 2 Tbsp. brown sugar
• 2 tsp. lime juice
• 1/2 tsp. salt (add more to taste)
• 1/3 c. cilantro, chopped
• 1 lime, quartered

Methods:

1. Heat oil in a large non-stick skillet over medium-high heat. 
2. Add potato and cook, stirring occasionally, until browned, 4 to 5 minutes.
3. Add coconut milk, broth and curry paste to taste.
4. Bring to a boil; reduced to a simmer, and cook, stirring occasionally, until the potato is just tender, about 4 minutes. 
5. Add the shrimp, green beans and brown sugar; return to a simmer and cook, stirring occasionally, until the green beans are tender-crisp, 2 to 4 minutes.
6. Stir in lime juice and salt.
7. Sprinkle with cilantro and serve with lime wedges. 

Swedish Pickled Cucumbers - From Sean and Valerie

Materials:

• 1 lb. pickling (Kirby) cucumbers (3 small) - sliced into 1/8" rounds
• 1-1/2 c. white vinegar
• 1-1/2 c. sugar
• 1 tsp. table salt
• 12 whole allspice berries

Methods:

1. Place cucumber slices in medium heatproof bowl.
2. Bring vinegar, sugar, salt, and allspice to simmer in a small saucepan over high heat, stirring occasionally to dissolve sugar.
3. Pour vinegar mixture over cucumbers and stir to seperate slices.
4. Cover bowl with plastic wrap and let sit for 15 minutes.
5. Uncover and cool to room temperature, about 15 minutes.
6. Pickles can be refrigerates in their liquid airtight contained for up to 2 weeks.

Recipe originally from Cooks Illustrated Jan 1 2009.

Quick Homemade Bread and Butter Pickles - From Sean and Valerie

Materials:

• 1 lb. pickling (Kriby) cucumbers, sliced crosswise into 1/8" discs (use the Mandolin!)
• 1 medium onion, haved and sliced thin (use the Mandolin!)
• 1 Tbsp. kosher salt
• 1 c. cider vinegar
• 3/4 c. sugar
• 1/2 tsp. yellow mustard seeds
• 1/4 tsp. ground celery seeds
• 1/8 tsp turmeric

Methods:

1. Toss cucumbers, onion, and salt in colander set over bowl. Let stand one hour. Discard drained liquid.
2. Bring vinegar, sugar, mustard seeds, celery seeds, and turmeric to boil in a large saucepan. Reduce heat to low, add cucumbers and onion, and press to submerge liquid. Cover and cook until cucumbers turn dullish olive-brown, about 5 minutes.
3. Transfer entire pan contents to glass bowl. Refrigerate, uncovered, at least 2 hours before serving. (Pickles can be refrigerated in covered container up to 2 weeks.)

Slow Cooker Spicy Pork and Cabbage

Materials:

• 1-2 pork tenderloins
• 4 c. coarsely shredded cabbage (about 1 head)
• 3 tart apples, cored and diced
• 1/2 small onion, chopped
• 2 whole cloves
• 1 bay leaf
• 1 c. sugar
• 4 Tbsp. cider vinegar
• 2 tsp. salt

Methods:

1. Season pork lightly with salt and pepper.
2. Place cabbage, apples and onions in the crock pot.
3. Add remaining ingredients except pork.
4. Toss together well to evenly distribute spices.
5. Arrange pork on top of cabbage mixture.
6. Cover and cook on low for 8-10 hours or high for 4-5 hours.

Carrots with Fresh Green Coriander (Indian cooking class delight)

Materials:

• 2 lbs. carrots, cut on the bias into 1/8" slices (yay mandolin!)
• 1/2" piece of giner, peeled and minced
• 4 Tbsp. vegetable oil
• 1 tsp. whole cumin seeds
• 1-2 fresh hot chillies, seeded and chopped (very hot with two!)
• 2 Tbsp. ground coriander seeds
• 1/2 tsp. ground turmeric
• 1 oz. fresh coriander (cilantro), finely chopped
• 1 tsp. salt
• orange juice (as needed, to taste)

Methods:

1. Heat oil in a wok or skillet. When hot, add the whole cumin seed. When the seeds begin to sizzle, add the ginger and green chillies. 
2. When the ginger begins to brown add the carrots, ground coriander and turmeric. Stir fry for 2-3 minutes. 
3. Add the fresh coriander and salt. Cover and let simmer for 3-4 minutes or until the carrots are 'al dente'.
4. Taste the carrots, and if not sweet enough, add a splash of orange juice.
5. Remove carrots with slotted spoon and serve immediately. 

Seared Scallops with Beet Raita

Materials:

Scallops

• 2 lbs. sea scallops, trimmed of foot, washed and patted dry
• 2 Tbsp. cumin seeds
• salt and pepper, to taste
• 2-1/2 Tbsp. vegetable oil
• 2 leeks, cut into 1/2" slices
• 1/2 medium head cauliflower, cut into 1/2" florets
• 1 Tbsp. curry powder
• 1/2 tsp. turmeric
• 1/2 tsp. cayenne
• 1/3 c. water
• splash white wine
• 1/4 c. coconut milk

Garnish

• 1/4 c. fresh cilantro, finely chopped
• 1 Tbsp. fresh lemon juice

Raita

• 1-1/2 c. yoghurt
• 1 large beet, scrubbed, peeled and grated
• 1/2 tsp. honey
• 1 tsp. lime juice
• 2 Tbsp. dill, finely chopped
• salt and freshly ground pepper, to taste

Methods:

Scallops

1. In a medium sized bowl, toss scallops with cumin seeds and salt and pepper to taste.
2. Heat 1-1/2 Tbsp. of oil in a 2-inch non-stick skillet over moderate heat until hot but not smoking, then sear the scallops until golden, approximately 2-3 minutes on each side. Transfer with tongs to a plate and keep warm.
3. Heat remaining oil in skillet (do not clean) until hot but not smoking, and add the curry, turmeric and cayenne and cook 2-3 minutes or until fragrant. 
4. Add the cauliflower and leeks, wine and water and coconut milk and simmer covered until vegetables are almost tender, 5-7 minutes.
5. Remove cover, stir in cilantro and lemon juice and season with salt and pepper. 
6. If necessary, remove the vegetables with a slotted spoon until the sauce has thickened.
7. Return the vegetables to the sauce to warm through. 

Raita

1. Whisk the yoghurt, honey, dill and lime juice in a medium bowl.
   
2. Add the beets and mix thoroughly.
   
3. Correct the seasoning with salt and pepper.

Serving

1. Serve the seared scallops on top of the vegetables with Beat Raita on the side.
   
2. Beet Raita is also great on its own as a dip for bread.

Spinach and Mushroom Quiche

Materials:

• 1 Tbsp. butter
• 3 cloves garlic, minced
• 1 small onion
• 1 (10 oz.) package frozen spinach
• 1 (4.5 oz.) can mushrooms
• 1 (6 oz.) package herb & garlic feta
• 1 (8 oz.) package cheese (swiss or other)
• pie crust
• 4 eggs
• 1/2 c. milk
• salt and pepper, to taste
• pinch nutmeg

Methods:

1. Preheat oven to 375F.
2. Saute onion and garlic until translucent and then add in spinach and mushrooms.
3. Stir in feta and 1/2 of the cheese.
4. Spoon the mixture into the pie crust.
5. Cover with remaining cheese. 
6. In a bowl, whisk eggs, milk, salt, pepper and nutmeg.
7. Pour egg mixture into pie crust.
8. Bake 35-40 min or until center is firm.
9. Let stand 10 min. before serving.

Tomato Broccoli Bake

Materials:

• 3/4 c. uncooked elbow macaroni
• 1 medium onion, thinly sliped
• 3 garlic cloves, mined
• 2 teaspoons butter
• 2 c. chopped fresh broccoli
• 2 c. chopped seeded tomato, chopped
• 1/2 c. minced fresh parsley
• 1 tsp. chicken bouillon granules
• 1/4 tsp. salt
• 1/4 tsp. dried oregano
• 1/4 tsp. dried basil
• 1 c. shredded cheese (cheddar, can use reduced fat, or a mix)

Methods:

1. Heat oven to 375F.
2. Cook macaroni according to package directions; drain and set aside.
3. In a saucepan, saute onion and garlic in butter until tender. Add broccoli, tomatoes, parsley, bouillon, salt, oregano and basil; bring to a boil.
4. Reduce heat; cover and simmer for 3 minutes.
5. Stir in macaroni and 3/4 c. cheese.
6. Transfer to an 8" square baking dish coated with non-stick spray. 
7. Cover and bake at 375F for 20 minutes or until heated through.
8. Uncover, sprinkle with remaining cheese.
9. Bake 5 minutes longer or until cheese is melted.

African Curry

Materials:

• 1 Tbsp. olive oil
• 1 onion, chopped
• 2 cloves garlic, peeled and chopped
• 1 bay leaf
• 1 (14.5-oz) can whole peeled tomatoes, drained
• 2 tsp. curry powder
• 1/8 tsp. salt
• 2 lbs. chicken breast, cut into small pieces (can replace with 1 lb. shrimp or crab)
• 1 (14-oz) can unsweetened coconut milk
• 1 lemon, juiced

Methods:

1. Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf and saute until onion in lightly browned. 
2. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. 
3. Mix in the chicken, and cook 15-20 minutes, until no longer pink and juices run clear.
4. Reduce skillet heat to low. Stirring constantly, gradually blending in the coconut milk over a period of about 10 minutes. 
5. Mix in lemon juice right before serving.

Smoked Salmon Quiche (Likely the most expensive quiche I've made, and worth every penny)

Materials:

• 1-1/2 Tbsp. butter
• 2 Tbsp. shallots, chopped
• 1 leek, cut into 1/2" slices
• 6-8 oz. lox, cut into small pieces
• 8 oz. emmenthaler or swiss cheese
• 1 c. whipping cream
• 4 eggs, beaten
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. chopped dill
• chives, to taste
• paprika
• frozen deep dish pie crust

Methods:

1. Preheat oven to 375F.
2. Saute shallots and leek in butter until they begin to soften.
3. Layer half of cheese on bottom of pie dish.
4. Layer lox and leek mixture.
5. Top with remaining cheese.
6. Mix together eggs, whipping cream, salt, pepper, dill and chives.
7. Pour egg mixture into the pie crust.
8. Sprinkle paprika on top.
9. Bake 40min or until center is no longer liquid. 

Chickpea and Eggplant Stew (A hearty, tasty stew great for chilly nights)

Materials:

• 1 Tbsp. olive oil
• 1-1/2 c. salami, cubed
• 1 medium onion
• 1 medium green bell pepper, diced
• 6 cloves garlic, crushed
• 1 large eggplant, peeled, seeded and cubed
• 1 Tbsp. tomato paste
• 1 bunch cilantro, chopped
• salt and pepper, to taste
• dried oregano, to taste
• 1 (15-oz) can garbanzo beans (chickpeas)
• 1 (14.5-oz) can diced tomatoes
• 2 bay leaves
• 4 green onions, chopped
• 6 cups water
• 1 Tbsp. distilled white vinegar
• hot sauce (optional)

Methods:

1. Heat the olive oil in a large saucepan over medium heat. Stir in the salami, and cook until even browned.
2. Mix in onion, bell pepper and garlic. Cook until tender.
3. Mix in eggplant, tomato paste, and cilantro, and season with salt, pepper and oregano. Continue cooking 15 minutes. Mash the eggplant as it softens, and add a little water if necessary to keep the ingredients from drying out.
4. Stir the garbanzo beans, bay leaves, and green onions into the skillet, and pour in the water. Bring to a boil for 5 minutes. 
5. Reduce heat to low, cover, and simmer for 15 minutes. 
6. Stir in vinegar and hot sauce before serving over white steamed rice.

Spicy Oatmeal Raisin Cookies

Materials:

• 1/2 c. butter, softened
• 1/2 c. butter flavored shortening (can use all butter, but this makes the cookies softer)
• 1 c. light brown sugar, packed
• 1/2 c. white sugar
• 2 eggs
• 1 tsp vanilla extract
• 1-1/2 c. all-purpose flour
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/2 tsp. nutmeg
• 1/4 tsp. ginger
• 1/2 tsp. salt
• 3 c. rolled oats
• 1 c. raisins

Methods:

1. Preheat oven to 350F.
2. In a large bowl, cream butter, shortening, brown sugar, white sugar, eggs, vanilla until smooth.
3. In a separate bowl, combine flour, soda, cinnamon, cloves, nutmeg, ginger, salt.
4. Stir in flour mix to the sugar mixture.
5. Stir in oats and raisins.
6. Bake 10-12 minutes until light and golden. Do not overbake. 
7. Let cool 2 minutes before removing from cookie sheet to cool completely.

Edamame Dip (Inspired by Greg)

Materials:

• 1 lb. of fresh or frozen shelled edamame (~ 3 cups)
  
• 2-1/2 tsp. salt
  
• 1 Tbsp. chopped garlic
  
• 5 Tbsp. extra-virgin olive oil
• 1 Tbsp. fresh lime juice
• 1 tsp. sugar
• 1/2 tsp. black pepper
• 1/2 c. cilantro, chopped

• Chips, bread or crudites to dip

Methods:

1. Cook edamame in 1-1/2 quarts boiling water with 1-1/2 tsp. salt in heavy saucepan for 3 minutes. Reserve 3/4 cups cooking liquid and drain edamame in colander. Rinse edamame under cold water until cool.
2. Dry saucepan and add garlic and 3 Tbsp oil, then cook over low heat, stirring occasionally, until garlic is pale golden, 3 to 5 minutes.
3. Puree (in blender or food processor) 2 cups edamame with garlic-oil mixture. Blend in 1/2 cup reserved edamame cooking liquid.
4. Add in remaining cup edamame, lime, sugar, pepper, remaining 2 Tbsp oil, and remaining teaspoon salt and pulse slightly until slightly lumpy.
5. Add remaining 1/4 cup cooking liquid to thin if desired, then mix in cilantro.
6. Transfer dip to serving dish to serve! Great as a veggie dip. 
7. Note: can make the dip minus cilantro a day ahead if chilled. Bring to room temperature and stir in cilantro before serving.

Source: epicurious.com

Quick Turkey a la King (the absolute best dish for using up Thanksgiving leftover turkey)

Materials:

• 2 Tbsp. butter
• 1 small onion
• 1/2 c. chopped red or green pepper
• 1 Tbsp. flour
• 1 c. milk
• 1 (10 oz) can of condensed cream of mushroom soup (the garlic version is great)
• 2-3 c. cooked chicken or turkey
• Salt and pepper, to taste  

• Texas Toast (or Noodles or Rice)

Methods:

1. Saute green/red pepper and onion in butter until tender.
2. Dust flour overtop, then slowly stir in milk. 
3. Add cream of mushroom soup.
4. Heat slowly, stirring constantly.
5. Add the remaining ingredients. Cook 10min longer.
6. Serve overtop of buttered toast.

Yield: ~5 servings

PS - I *might* have crossed the border several times smuggling frozen turkey in order to make this dish. I always hope I don't run into any search dogs - they'd think it was quite the find!

Kohlrabi Ham Bake (Yet another farm share find)

Materials:

• 3 Tbsp. butter
• 4 kohlrabi, peeled and diced (can also use mandolin)
• 8 oz. thick ham, diced (if mandolin kohlrabi, use thinner ham)
• 2 Tbsp. fresh chopped Parsley
• 3 egg yolks
• 1 cup light cream
• 2 Tbsp all-purpose flour
• Pinch mace or nutmeg
• Salt and Freshly ground pepper, to taste

Methods:

1. Preheat oven to 350F. 
2. In a large skillet, melt butter on medium heat. 
3. Add diced kohlrabi and cook for 8-10 min.
4. Beat the egg yolk, and whisk in the cream, flour, nutmeg/mace, salt and pepper until well combined.
5. Place half of the cooked kohlrabi on the bottom of an oven-proof casserole dish.
6. Layer on the diced ham and parsley.
7. Top with the remaining kohlrabi.
8. Pour the sauce ingredients over the kohlrabi and ham.
9. Bake for 30-35 min or until lightly browned on top.

Apple Cole Slaw (Or, what the heck am I supposed to do with all the cabbage from my farmshare?)

Materials

• 1 head cabbage
• 1 apple, unpeeled is fine
• approx. 10 carrots (1 lb. bag), peeled
• 1/2 onion
• 1/3 c. mayonnaise
• 1/3 c. brown sugar
• Juice of 1/2 lime

Methods

1. Shred cabbage, carrots, onion and apple into bowl.
2. Mix in mayonnaise, sugar and lime.
3. Cool until serving.

Frozen Fudge Fun-Day Sunday (Megan's Kiddie Birthday Favorite)

Materials:

Bottom

• 24 Oreo cookies, finely crushed (don't just use boxed Oreo crumbs)
• 1/4 c. butter, melted

Middle

• 1/2 gallon brick-style ice cream
• 1 c. peanuts

Topping

• 2 c. icing sugar
• 6 oz. package chocolate chips
• 13 oz. can evaporated milk
• 1/2 c. butter
• 1 tsp. vanilla

Methods:

1. Combine crushed Oreo cookies and butter and press slightly into bottom of a 9"x13" pan.
2. Cut ice cream block into 1-inch slices and place over crumb crust. 
3. Spread with spatula to cover entire crust. 
4. Sprinkle on peanuts. 
5. Cover and freeze.
6. In a medium saucepan, combine icing sugar, chocolate chips, evaporated milk and butter. Bring to boil over medium-low heat. 
7. Cook 8 min, stirring constantly.
8. Remove from eat and add vanilla.
9. Cool one hour.
10. Pour filling over ice cream mixture. 
11. Cover and freeze.
12. To serve, cut into squares.
13. Store tightly covered in freezer.
14. Yummy for old and young alike! Very popular at children's birthday parties or for after a bbq on a hot day.

Harukai Turnips (How on earth did I not know about these lovely veggies before?)

Materials:

• Several medium size harukai turnips
  
• Olive oil
  
• Garlic (Can substitute garlic scapes), finely chopped
  
• Onion
  
• Cayenne Pepper
  
• Salt 
  
• Pepper
  

Methods:

1. Use mandolin to thinly slice onions and turnips.
2. Heat oil in large saute pan.
3. Add garlic and saute for a minute or two.
4. Add in turnips and onions.
5. Saute over medium medium heat for about 20min until turnips because soft and translucent and start to brown.
6. Season with salt, pepper and cayenne to taste.

Chicken Pot Pie (For some reason, I never have leftovers...)

Materials:

• 1 lb. chicken breast halves, cubed
• 1 c. sliced carrots
• 1 c. frozen green peas
• 1/2 c. sliced celery
• 1-13/ c. butter
• 1/3 c. chopped onion
• 1/3 c. all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/4 tsp. celery seed
• 1-3/4 c. chicken broth
• 2/3 c. milk
• 2 (9-inch) unbaked pie crusts in roll

Methods:

1. Preheat oven to 425F.
2. In a saucepan, combine chicken, carrots, peas and celery. Add water to cover and boil for 15 min. Remove from heat, drain and set aside.
3. In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper and celery seed. Slowly stir in chicken broth and milk. Simmer over medium heat until thick. Remove from heat and set aside.
4. Place one pie crust into pie dish. Place the chicken mixture in bottom of pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges and cut away extra dough. Make several small slits to allow steam to escape.
5. Bake in oven 30-35 min, or until pastry is golden brown and filling bubbly. Cool 10min. until bubbly.
6. Invite over all friends with big appetites to eat pie, 'cause they might just love you forever.

Flapper Pie

Materials:

Crust

• 1-1/4 c. graham wafer crumbs
  
• 1/4 c. brown sugar
• 1/3 c. (approx) melted butter
• 1/2 tsp. cinnamon (suit to taste)

Cream Filling

• 1/2 c. white sugar
• 2 Tbsp. corn starch
• 1 Tbsp. flour
• 1/4 tsp salt
• 2 c. milk
• 2 egg yolks, slightly beaten
• 1 Tbsp. butter
• 1 tsp. vanilla

Topping

• Meringue OR whipping cream
• Graham cracker crumbs 

Methods:

1. Combine crust ingredients in a 9" pie plate and press into plate.
   
2. Bake 8 min. at 375oF.
3. Blend first five cream filling ingredients in a saucepan and cook over medium heat, stirring constantly until boiling. 
4. Let boil about 2 min.
5. Blend a little of the hot mixture into the egg yolks, then stir yolks back into hot cream filling.
6. Cook filling about a minute longer, and stir in butter and vanilla.
7. Cool mixture 10min, then pour into crumble crust.
8. Top with a meringue & bake again OR tope with shipping cream. 
9. Sprinkle a few graham cracker crumbs on top.

 

Bran Flax Muffins (No guilt muffins)

Materials:

• 1-1/2 c. unbleached white flour
  
• 3/4 c. flaxseed meal
• 3/4 c. oat bran
• 1 c. brown sugar
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 1-1/2 c. finely shredded carrots
• 2 apples, peeled & shredded
• 1/2 c. raisins
• 1 c. nuts, chopped (optional)
• 3/4 c. milk
• 2 eggs, beaten
• 1 tsp. vanilla
• 2 Tbsp. vegetable oil

Methods:

1. Mix flour, flax, oat bran, brown sugar, soda, powder, salt and cinnamon in a large bowl.
2. Stir in carrots, apples, raisins and (if desired) nuts.
3. In a separate bowl, combine milk, beaten eggs, vanilla and oil.
4. Pour liquid ingredients into dry ingredients.
5. Stir until ingredients are just moistened; do not overmix.
6. Fill muffin cups 3/4 full.
7. Bake at 350oF for 15-20 min. 
8. Gives ~15 medium muffins.

David's Chocolate Oatmeal No-Cook Cookies (Thanks Nancy!)

Materials:

• 1/4 lb. butter
• 4 Tbsp cocoa
• 2 c. sugar
• 1/2 c. milk
• 1/2 c. peanut butter
• 1 c. chopped nuts
• 1 tsp. vanilla
• 3 c. dry oatmeal

Methods:

1. Bring butter, cocoa, sugar & milk to a boil. 
2. Remove mixture from heat.
3. Stir in peanut butter until melted.
4. Stir in vanilla, nuts and oatmeal
5. While still hot (hurry!), drop teaspoon-sized balls onto wax paper
6. Cool.
7. Great right away, or freeze for later!

Peanutty Chicken Broccoli Stir Fry

Materials:

• 3 boneless chicken breasts, cut in pieces
• 3/4 c. peanut butter
• 1/2 c. water
• 1-1/2 Tbsp. soy sauce
• 1 Tbsp. brown sugar
• 2 Tbsp oil
• 2-3 cloves garlic
• 1/2 tsp crushed red pepper (cayenne)
• 3-4 c. (1-2 heads) broccoli
• 1 red pepper, cut into chunks
• 1 thumb ginger

Methods:

1. Heat oil in a wok and saute garlic and ginger for a couple minutes
2. Add in chicken and cook just until no longer pink.
3. Remove chicken and set aside
4. Meanwhile, mix together peanut butter, soy sauce, sugar, water, cayenne.
5. In the same wok, saute broccoli and red pepper until they start to soften.
6. Add back in chicken and the peanut sauce.
7. Heat until bubbling.
8. Great over Trader Joes buckwheat Soba noodles!

Cocoa Banana Cake (A match made in heaven)

Materials:

Cake:

• 2/3 c. milk
  
• 1 Tbsp. white vinegar
  
• 3/4 c. butter
  
• 1-2/3 c. sugar
  
• 2 eggs
  
• 1-1/4 c. pureed banana
  
• 1 tsp. vanilla
  
• 2 c. flour
  
• 3/4 c. cocoa
  
• 3/4 tsp. salt
  
• 1 tsp. baking soda
  
• 1-1/2 tsp. baking powder
  

Frosting:

• 1/4 c. butter melted
  
• 1/2 c. cocoa
  
• 1/4 c. pureed banana
  
• 2 Tbs. milk
  
• 1/2 tsp. vanilla
  
• 3 c. icing sugar
  

Methods:

Cake:

1. Preheat oven to 350F
   
2. Combine milk and vinegar and set aside
   
3. Cream together butter, sugar, eggs.
   
4. Add banana and vanilla.
   
5. In separate bowl, sift together flour, cocoa, salt, soda and powder.
   
6. Add dry ingredients to creamed milture alternately with sour milk.
   
7. Divide batter between two greased and floured 9" round baking pans.
   
8. Bake for 40-45min.
   
9. Cool 10 min. in pans before turning onto wire racks.
   
10. Cool completely before frosting.
    

Frosting:

1. Combine melted butter and cocoa.
   
2. Blend in pureed banana, milk, vanilla.
   
3. Slowly add icing sugar and mix until smooth.
   
4. Frost cooled cake.
   
5. Optional: place sliced bananas with icing in between cake layers
   

Supreme Baking Powder Biscuits

Materials:

• 2 c. flour
  
• 4 tsp. baking powder
  
• 1/2 tsp cream of tartar
  
• 1/2 tsp salt
  
• 2 tsp sugar
  
• 1/2 c. margarine or butter
  
• 2/3 c. milk
  

Methods:

1. Preheat oven to 450F.
   
2. Sift together dry ingredients
   
3. Cut in margarine/butter
   
4. Add milk all at once.
   
5. Quickly stir.
   
6. Pat out to 3/4" thickness and use glass to cut out rounds.
   
7. Bake on ungreased cookie sheet for 10 min., but watch closely for the last few minutes.
   

Mom's Chocolate Cake

Materials:

• 2 c. flour
  
• 6 Tbsp. cocoa
  
• 2 tsp. soda
  
• 1/2 tsp. salt
  
• 3/4 c. margarine
  
• 2-1/2 c. brown sugar
  
• 3 eggs
  
• 1/2 c. sour milk (add in a tsp or so vinegar or lemon)
  
• 2 tsp. vanilla
  
• 12/ tsp cloves
  
• 1 c. boiling water
  

Methods:

1. Preheat oven to 375oF.
   
2. Sift together flour, cocoa, salt & soda.
   
3. In mixer, cream margarine, add sugar gradually, then add unbeaten eggs one at a time. Beat well.
   
4. Add flour mixture alternately with sour milk.
   
5. Add flavoring, then add boiling water.
   
6. Pour into two greased 9" round pans.
   
7. Bake 30-35 min
   

Grandma Kate's Chocolate Cake

Materials:

• 1/2 c. butter-softened
  
• 1 c. white sugar
  
• 2 eggs
  
• 1 tsp. vanilla
  
• 3/4 tsp. cloves
  
• 3 heaping Tbsp. cocoa
  
• 1 c. sour cream
  
• 1 tsp. soda
  
• 1 c. flour
  
• 1 tsp. baking powder
  

Methods:

1. Preheat oven to 350F
   
2. Cream together butter, sugar and eggs
   
3. Add in vanilla, clives, cocoa, cream and soda
   
4. Mix in flour to which powder has been added.
   
5. Pour into greased 8x8" pan
   
6. Bake 30-35 min.
   

Ambrosia Salad (How to make fruit salad bad for you)

Materials:

• 1 c. sour cream
  
• 1 c. mandarin oranges
  
• 1 c. grapes, cut into halves
  
• 1 c. pineapple chunks
  
• 1 c. shredded sweetened coconut
  

Methods:

1. Mix & serve chilled!
   

Chocolate Zucchini Cake (Do vegetables make chocolate healtheir?)

Materials:

• 2 sq. unsweetened chocolate (1 oz.)
  
• 3 eggs
  
• 2 c. white sugar
  
• 1 c. vegetable oil
  
• 2 c. grate zucchini (fine grate)
  
• 1 tsp. vanilla extract
  
• 2 c. all-purpose flour
  
• 1 tsp. baking soda
  
• 1 tsp. salt
  
• 1 tsp. ground cinnamon
  
• 3/4 c. semi-sweet chocolate chips
  

Methods:

1. Preheat oven to 350F
   
2. Microwave unsweetened chocolate until melted & stir until smooth
   
3. In a bowl, combine eggs, sugar, oil, zucchini, vanilla & chocolate. Beat well.
   
4. In separate bowl, combine flour, baking soda, salt & cinnamon. 
   
5. Stir wet ingredients into dry just until moistened.
   
6. Fold in chocolate chips.
   
7. Pour into greased loaf pan.
   
8. Bake 60-70 min.
   

Carrot Cake (Dave's Favorite)

Materials:

Cake:

• 4 eggs
  
• 1-1/4 c. vegetable oil
  
• 1 small can crushed pineapple
  
• 1 c. white sugar
  
• 1 c. brown sugar
  
• 3 tsp vanilla extract
  
• 2 c. all-purpose flour
  
• 2 tsp. baking soda
  
• 2 tsp baking powder
  
• 1/2 tsp salt
  
• 3 tsp. ground cinnamon
  
• 1/2 tsp. nutmeg
  
• 3 c. grated carrots (~1-1/2 lbs)
  
• 1 c. chopped walnuts or pecans
  

Icing:

• 1/2 c. butter, softened
  
• 8 oz. cream cheese, softened
  
• 3 cups confectioner's sugar
  
• 1 tsp vanilla extract
  

Topping:

• 1 c. chopped pecans or walnuts
  

Methods:

1. Preheat oven to 350oF. 
   
2. Grease and flour a 9x13" pan, two 9" round pans or 18 muffin cups
   
3. In a large bowl, beat together eggs, oil, white sugar and vannila.
   
4. Mix in flour, baking soda, salt, connamon and nutmeg.
   
5. Stir in carrots.
   
6. Fold in nuts.
   
7. Pour into prepared pan(s). 
   
8. Bake for 40-50 min for 9x13" pan, 30-45 min for two 9" round pans or 25min for 18 muffin cups, until toothpick inserted into center of the cake comes out clean. 
   
9. Let cool in pan for 10min, then turn onto wire rack to cool completely.
   

For frosting:

1. In a medium bowl, combine butter, cream cheese and vanilla and beat with mixer until smoother. 
   
2. Keep adding confectioner's sugar slowly until right sweetness to taste.
   
3. Beat until smooth and creamy.
   

Finish:

1. Frost the cooled cake and top with chopped nuts.
   

Snowflake Scones (Megan's Favorite)

A simple sweet scone that when paired with honey and cheese, or butter and jam,  just can't be beat.

Materials:

• 3 c. all-purpose flour
  
• 3 tsp. baking powder
  
• 1/2 c. granulated sugar
  
• pinch salt
  
• 3/4 c. margarine
  
• 1 egg, beaten in a 1 cup measure.
  
• milk sufficient to bring the egg to 1 c.
  

Methods:

1. Preheat oven to 425oF.
   
2. Mix dry ingredients
   
3. Cut margarine into dry ingredients
   
4. Add egg-milk mixture, mix quickly and lightly just until no dry particles remain
   
5. Scrape out onto a lightly floured surface and ned gently 8-10 min
   
6. Form into one large flat circle.
   
7. Cut into wedges.
   
8. Separate pieces and place on a greased cookie sheet and bake for 8-10 min.
   

Palmerosa Oatmeal Flax Pancakes

Materials:

• 1-1/2 c. oatmeal
  
• 1/4 c. ground flax
  
• 1/2 c. flour
  
• 1/4 c. brown sugar
  
• 2 tsp. baking soda
  
• 1 tsp. salt
  
• 2 eggs
  
• 1 c. milk
  
• 1 tsp. vanilla
  
• dash nutmeg
  

Methods:

1. Combine oatmeal, flax, flour, sugar, soda, nutmeg and salt.
   
2. In a separate bowl, combined egg, milk and vanilla.
   
3. Add egg mixture to dry mixture. mixing just until moistened. 
   
4. For each pancake, pour 1/4 c. batter into hot griddle.
   
5. Turn when tops are covered with bubbles and edges look cooked.
   
6. Excellent hot with butter and honey, and also cold.
   

Calgary Co-op Old Fashioned Oatmeal Muffins

Materials:

• 1-1/2 c. quick oatmeal
  
• 1 c. flour
  
• 1 tsp. cinnamon
  
• 1 tsp. baking powder
  
• 1 tsp. baking soda
  
• 1/2 tsp salt
  
• 3/4 c. brown sugar
  
• 1 egg, beaten
  
• 1/4 c. oil
  
• 1 c. plain yoghurt
  
• 1/2 c. raisins
  

Methods:

1. Preheat oven to 350oF.
   
2. In a mixing bowl, combine oatmeal, flour, cinnamon, baking powder, soda, salt and brown sugar. Blend well.
   
3. In a separate bowl, beat together egg, oil and yoghurt.
   
4. Make a well in the center of the dry ingredients, pour in egg mixture and stir briefly.
   
5. Add raisins and stir only until mixture in moistened. 
   
6. Spoon into 8 or 9 muffin cups.
   
7. Bake 20-25 min until an inserted toothpick comes out clean.
   

Family Cranberry Orange Muffins

Materials:

• 2 c. all-purpose flour
  
• 1/2 c. white sugar
  
• 1 tsp baking powder
  
• 1/2 tsp salt
  
• 2 large eggs
  
• 1/4 c. butter or hard margarine, melted
  
• Grated rind of 1 orange
  
• Juice of 1 orange plus water to make to 1 c.
  
• 1 tsp vanilla
  
• 1 c. chopped cranberries, fresh or frozen (thawed)
  

Methods

1. Preheat oven to 400oF.
   
2. Combine first 4 ingredients in a bowl, stir.
   
3. Make a well.
   
4. Beat eggs with spoon in small bowl. Stir in butter, orange rind, orange juice and vanilla. 
   
5. Pour liquid mixture into well and stir until moistened. 
   
6. Blot cranberries with paper towel. Fold into batter.
   
7. Fill greased medium muffin cups until at least 3/4 full.
   
8. Bake 15-20min. until an inserted toothpick comes out clean.
   
9. Makes 12 muffins.
   

Grandma Joan's Banana Loaf

Materials:

• 1/2 c. margarine (I like butter better)
  
• 1 c. sugar
  
• 2 eggs
  
• 2 Tbsp smeet milk
  
• 2-1/4 cups flour
  
• 1 tsp soda
  
• 3 mashed, over-ripe bananas
  

Methods:

1. Preheat oven to 350oF.
   
2. Cream margarine and sugar, then add eggs.
   
3. Add milk, then add flour to which soda has been added. 
   
4. Last of all, add bananas and ground walnuts (optional).
   
5. Pour into greased loaf pan.
   
6. Bake ~60min.
   

Mom's Pumpkin Loaf

Materials:

• 1-1/2 c. flour
  
• 1 tsp baking powder
  
• 1 tsp baking soda
  
• 1 tsp cinnamon
  
• 1/2 tsp cloves
  
• 3/4 c. cooking oil
  
• 1 c. white sugar
  
• 2 eggs
  
• 3/4 c. pumpkin
  
• raisins
  

Methods:

1. Beat all together
   
2. Bake in greased loaf tin 50-60min, first 20 min at 375oF, finish at 350oF
   

Dad's Pancakes (Tastes Like Sunday Morning)

Materials:

• 2-1/2 c. flour
  
• 6 tsp baking powder
  
• 1 tsp salt
  
• 3 Tbsp sugar
  
• 2 or 3 eggs, beaten
  
• 1-3/4 c. milk, approx
  

Methods:

• Beat until mixed but still lumpy
  

Marine's Quiche Spectaculer (in Metric, of course)

Materials:

• A pie crust
• About 150 grammes of thick smoked bacon (or salmon)
• 1 big leek (or 2 smaller ones) optional
• Grated cheese: swiss cheese, or conte, or… about 100grams
• 4 eggs: 2 whole eggs and 2 egg yolks
• ¼ liter of milk
  
• ¼ liter of liquid light sour cream or about half a pot (yogurt size) of sour cream
• Salt and pepper (to taste)
  

Methods:

• Preheat the oven, about 400 degrees F (okay, we converted this one for you..)
• Slice the leek into small pieces and boil until cooked.
• Slice the bacon/salmon into small pieces. (Marine's note: "Personally, I take off the fat of the bacon, it’s a lot better I think." Megan's note: "bacon fat is yummy")
• Cook the bacon in a (Marine's addition: very tiny) pan. Don’t overcook.
• In a big bowl, mix together the milk, the cream, the 2 whole eggs, the 2 egg yolks, salt and pepper. (not too much salt, the bacon is very salted).
• In the pie crust, cover the bottom with cheese, place the bacon and leek on top, and pour the milk/egg mixture.
• Put in the already hot oven, mid height.
• Cook for about 30 min ++ (Usually takes at least 45min)
• Very yummy with a salad on the side.
• Enjoy!!

Sweet 'n Sour chicken (one pot asian-ish delight)

Materials:

• 1-20 oz. can pineapple chunks, juice reserved
  
• 1/4 c. soy sauce
  
• 1/2 c. vinegar
  
• 3/4 c. brown sugar
  
• 2 Tbsp corn starch
  
• 4Tbsp ketchup
  
• 1 green bell pepper, diced
  
• 1 red bell pepper, diced
  
• 1 cup celery, chopped
  
• 1-8 oz can water chestnuts, drained and sliced
  
• 4 cloves garlic
  
• 1-1/2 lb. chicken, cut into small chunks
  

Methods:

1. Cook chicken in a few Tbsp oil just until not pink through, drain off water and transfer to another bowl, and wipe out pan. 
2. Mix corn starch into ketchup until no lumps remain.
3. Add ketchup mixture to pan, and slowly add in soy sauce, vinegar, brown sugar, garlic &  pineapple juice, stirring constantly to avoid lumps.
4. Continue stirring sauce for a few minutes until thickened and bubbling.
5. Add in pepper, celery, chestnuts, chicken and cook until heated through and peppers just start to soften. 
6. Stir in pineapple chunks. 
7. Serve over lots of white rice.

Cornbread Crab Cakes (y'know, when you had extra crab lying around?)

Materials:

Crab cakes:

• 1 package prepared cornbread (or buy a pan of the pre-made stuff)
  
• 4 - 6 oz cans crabmeat, drained
  
• 2 eggs, beaten
  
• 12 green onions, chopped
  
• 1/2 medium white onion
  
• 4 cloves garlic, minced
  
• 2 Tbsp mayonnaise
  
• 1 tsp Worcestershire sauce
  
• 1 tsp Old Bay Seasoning
  
• 3/4 tsp salt
  
• 1/4 tsp pepper
  
• 1/2 tsp cayenne
  
• Oil & Butter (for frying)
  

Aioli:

• 3/4 c. mayo
  
• 4 cloves garlic, minced
  
• 2-1/2 Tbsp lemon joice
  
• 3/4 tsp salt
  
• 1/2 tsp pepper
  

Methods:

1. Crumble up 2/3 of the cornmeal onto a pan and place in oven at ~250-300oF. Keep turning over cornbread while preparing remaining ingredients until lightly toasted.
   
2. Heat 2 Tbsp of oil in a skillet and saute green & white onions & garlic until translucent. Let cool. 
3. Combine crabmeat, eggs, mayonnaise, Worcestershire, cayenne, salt, pepper, Old Bay and cooled onion mix. Add in enough cooled cornbread crumbs to soak up most of liquid (about 1/2 or 4-6oz).
4. Make cornbread into balls, coat in remaining corn bread crumbs and make into 1/2 inch patties. Place on pan. Put pan in fridge for >15min to allow to cool.
5. Heat vegetable oil and/or butter in a pan and fry patties ~3min per side until golden brown. 
6. Serve with aioli and salad!

Pulled Pork with Root Beer Sauce (I know this sounds disgusting, but Pam swears it's tasty)

Materials:

Crock Pot:

• 2-1/2 to 3 lb pork sirloin roast, trimmed of extra fat
  
• 2 medium onions, cut into wedges
  
• 1 c. root beer (NOT diet)
  
• 2 cloves minced garlic (heck, throw in a few more)
  

Sauce, Before Serving:

• 3 c. root beer (NOT diet)
  
• 1 bottle chili sauce
  
• Tabasco (optional, to taste)
  

Methods:

1. Spray crock pot with Pam
2. Combine 'crockpot' ingredients in crock pot and set to cook 8-10 h (low) or 4-5 h (high).
3. After crock pot time is complete, combine ingredients for sauce in sauce pan. Boil gently, uncovered, for ~30 min while stirring occasionally. Add dashes of tabasco to taste.
4. Transfer meat to cutting board & use 2 forks to pull apart.
5. Add meat back to onions. 
6. Great served along with sauce, or as sandwiches. 

Banana Banana Bread (I don't kid you, this is half banana)

Materials:

• 2 c. flour (ok to use 1/2 whole wheat)
  
• 1 tsp baking soda
  
• 1/4 tsp salt
  
• 1/2 c. butter, melted
  
• 3/4 c. brown sugar
  
• 2 eggs, beaten
  
• 2-1/3 c. mashed over-ripe bananas (about 5-6 medium sized) (tip: mash with dough cutter)
  
• cinnamon, nutmeg, cloves, ginger to taste
  
• 1 tsp vanilla
  
• 1/2 cup chocolate chips (optional)
  

Methods:

1. Preheat oven to 350oF.
2. Lightly grease a 9x5 inch loaf pan.
3. In a large bowl, combine flour, baking soda, salt and spices.
4. In a separate bowl, cream together butter & sugar. Add in beaten eggs, bananas, vanilla and stir until well blended.
5. Stir banana mix into flour mixture until just blended. If using chocolate chips, start folding in after 1/2 mixed.
6. Pour batter into prepared pan.
7. Bake in preheated oven for 60-65 min, until toothpick inserted into center comes out clean.
8. Let loaf cool in pan for 10 min, then turn onto wire rack.

Oatmeal Flax Pancakes (stolen from mom's recipe box)

Materials:

• 1-1/2 c. oatmeal
  
• 1/4 c. ground flax
  
• 1/2 c. flour
  
• 1/4 c. brown sugar
  
• 2 tsp baking soda
  
• 1 tsp salt
  
• 2 eggs
  
• 1 c. milk
  
• 1 tsp vanilla
  
• nutmeg (to taste)
  

Methods:

1. Combine oatmeal, flax, flour, sugar, soda & salt.
2. In a separate bowl or large glass measuring cup combine egg, milk & vanilla. 
3. Add egg mixture to dry mixture, mixing just until blended.
4. For each pancake, pour 1/4 cup batter onto hot buttered griddle.
5. Turn when tops are covered with bubbles and edges look cooked.

Tuna-riffic casserole (you better like comfort, 'cause you'll be eating it all week)

Materials:

• 1 (12 oz) package egg noodles
• 1/2 c. chopped onion
• 6 cloves garlic
• 2 c. shredded cheddar cheese
• 1 c. frozen green peas
• 3 (6 oz) cans tuna. drained
• 3 (10.75 oz) cans condensed cream of mushroom soup (the garlic mushroom is yummy too!)
• 2 (4.5 oz) cans sliced mushrooms
• 1 cup crushed potato chips (the salt & black pepper kettle chips are tasty)
• cayenne, garlic salt, pepper, salt - all to taste

Methods:

1. Bring a large pot of lightly salted water to a boil. 
2. Cook pasta in boiling water for 8-10 minutes, or until al dente; drain.
3. Preheat oven to 425oF.
4. In a large pot, saute onion & garlic in oil for a few minutes.
5. Add in noodles, 1 cup cheese, peas, tuna, soup and mushrooms.
6. Transfer to an oval casserole dish or 9x13" baking pan.
7. Top with potato chip crumbs and remaining 1 cup cheese
8. Bake for 15-20min (or longer for deeper pan) until cheese is browned and bubbly.

Cranberry Bars (an Appleyard Specialty)

Materials:

• 2 eggs, beaten
• 1-1/2 c. sugar
• 2 c. whole or halved cranberries
• 1 tsp. vanilla
• 1-1/2 c. flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 c. butter
• 1/2 c. nuts

Icing:

• 3 oz. cream cheese
• 2 c. powdered sugar
• 1/4 c. butter
• 1 tsp vanilla
• 1 Tbsp milk (or more to desired thickness)

Methods:

1. Beat together egg, sugar & butter
   
2. Mix remaining dry ingredients
   
3. Combine wet & dry ingredients
   
4. Smooth onto 9x13 pan
5. Bake 40min at ??oF (need to check with Nancy)
6. Mix all icing ingredients
7. Ice when cool & cut into bars.

Caramel Apple Pork Chops (Return of the unbeatable fruit-meat combo)

Materials

• 4 (3/4 inch) thick pork chops (I like the boneless center round cut)
• 1 tsp vegetable oil
• 2 Tbsp brown sugar
• salt and pepper to taste
• 1/8 tsp ground cinnamon
• 1/8 trp ground nutmeg
• 2 Tbsp unsalted butter
• 2 tart apples - peeled (optional), cored and sliced
• 3 Tbsp. pecans, chopped (optional)

Methods

(You can try doing this all at once in two pans - one for the meat, one for the sauce, but if you're preparing alone, this is easier)

1. Preheat oven to 175 degrees F. Place a medium dish in the oven to warm.
2. Heat a large skillet over medium-high heat. 
3. Brush chops lightly with oil and place in the hot pan. 
4. Cook for 5-6 minutes, turning occasionally, or until done (cut to see even white/pink color through thickness). 
5. Transfer pork chops to the warm dish in the oven. 
6. Using the same skillet, melt butter. 
7. Add in apples and sprinkle with the sugar, cinnamon and nutmeg. 
8. Cover pan and let the apples cook until just tender.
9. If desired, you can remove apples here and place on top of pork in the oven. 
10. Continue to cook the sauce, with or without apples, until thickened. 
11. Spoon sauce over apples and chops. 
12. Enjoy!

Irish-ish Soda Bread

Materials

• 3 c. flour (I like to use half whole wheat)
• 1 Tbsp baking powder
• 1/3 c. white sugar
• 1 tsp salt
• 1 tsp baking soda
• 1 egg, lightly beaten
• 2 c. buttermilk
• 1/4 c. butter, melted
• 1/4-1/3 c. raisins

Methods

1. Preheat oven to 325 degrees F.
   
2. Grease a 9x5 inch loaf pan.
3. Combine flour, baking powder, sugar, salt and baking soda. 
4. In a separate bowl, blend egg and buttermilk. 
5. Stir buttermilk mixture into flour mixture just until roughly moistened.
6. Add in butter and raisins and stir until just moistened throughout.
7. Pur into prepared pan.
8. Bake for 65-70 minutes, or until a toothpick inserted in the bread comes out clean. 
9. Wrap in foil for several hours, or overnight, for best flavor. 

Coq au Vin (who ever knew chicken could taste so good...maybe it has something to do with the bacon)

Serves 14 - so you might want to halve!

Materials:

Wine Cooking Sauce:

• 2 cups chicken stock
• 3 cups dry red wine (use good quality - something you would drink yourself!)
• 1/4 cup brandy (apparently rum works just fine too!)
• fresh ground pepper
• 2 Tbsp fresh thyme and/or tarragon, minced
• 4 bay leaves
• 2 cloves garlic, minced
• 1 carrots, minced
• 1 rib celery, minced
• 2 Tbsp tomato paste

Browning & Baking Chicken:

• 24 small chicken thighs (I'd go for boneless if possible)
  
• 1 cup flour, seasoned with salt and pepper
• vegetable oil for frying

Onions, Mushroom & Baaaacon

• 39 small (pickling) onions - approx 10 oz. (or more)
• 1 lb. sliced bacon, chopped into 1/2 inch strips
• 30 oz. mushrooms, cleaned and halved if large (try finding tiny ones & leaving whole)

Garnish

• Chopped fresh parsley

Methods

Sauce:

1. Combine all ingredients for sauce in a sauce pot and simmer 15-20min
2. Strain sauce and set aside

Browning & Baking Chicken:

1. Heat oven to 375o
2. Wash chicken pieces & pat dry thoroughly.
3. Heat vegetable oil in large frying pan for frying chicken.
4. Lightly flour chicken (just before fryin- don't do all at once), shake off excess flour.
5. Brown chicken in over medium to high heat. Do not overcrowd pan; work in batches and add more oil if needed.
6. Move the chicken into two large oven proof pans or pots - I use glass/pyrex baking dishes (save frying pan for later).
7. Pour hot wine sauce over chicken.
8. Add extra wine and/or stock if necessary to bring liquid halfway up the side of the chicken.
9. Bake a total of 45min. at 375o without lid

Onions & Mushrooms (& Baaaacon)

1. Prepare during the time chicken in baking
2. Briefly blanch onions in large pot of boiling water - drain and peel as soon as cooled
3. Cook bacon until crisp in pan from chicken
4. Remove bacon bits to paper towel with slotted spoon.
5. Remove all but 1/4 cup of the bacon grease from the pan.
6. Add onions and brown over high heat until well carmelized.
7. Add mushroom halves and saute 2-3 min more.
8. Add the onions, mushrooms & bacon to the chicken for last 15 minutes of bake time.

Serve

1. Garnish chicken with parsley
2. Excellent served with boiled potatoes tossed with butter & herbs and salad 

Salmon with Tomatoes and Green Onions (can't screw-it-up salmon that looks awful impressive for how easy it is)

Materials:

• Salmon fillets (also good with trout and white fish), rinsed and patted dry
• Tomatoes (I like on-the-vine or plum), roughly seeded and chopped
• Green Onions, chopped
• Olive Oil
• Salt
• Pepper

Methods:

1. Heat oven to 350. 
2. Lightly oil the bottom of a glass baking dish.
   
3. Cut the fillets into roughly portion-sized pieces (you can do the fillet whole, but it cooks more even this way)
4. Completely cover fillets with tomatoes.
5. Sprinkle green onions over tomatoes.
6. Drizzle olive oil overtop of fillets.
7. Lightly sprinkle salt and pepper overtop.
8. Bake ~20min or until salmon flakes with a fork.
9. Serve with jasmine rice and steamed asparagus for a healthy quick dinner. 

Maple Curry Chicken (the diet destroyer)

Materials:

• 4 or 5 skinless, boneless chicken breasts, cut into chunks or strips
• 4 Tbsp Olive Oil
• 1 medium onion, chopped
• 4 cloves garlic
• 2 Tbsp butter
• 4 to 5 Tbsp mild red curry paste, to taste
• 2 tsp sugar
• 1/2 cup (canadian!) maple syrup
• 1-1/2 cups chicken broth
• 1 cup light cream
• 1/2 to 1 cup diced red pepper
• 2 tsp chives
• 4 oz cream cheese

Methods:

1. Cook chicken pieces in 2 Tbsp of olive oil and set aside.
2. Saute onion and garlic in 2 Tbsp of olive oil and butter for 2 min.
3. Add red pepper and saute another 1-2 min.
4. Add mild curry paste and cook 1 min.
5. Add sugar and stir until mixture starts to carmelize (~1-2 min.)
6. Add in maple syrup and cook another 1 min. 
7. Add chicken broth and cream and boil until reduced and thickened (may take 20+ min.).
8. Add chives and cooked chicken to the sauce and simmer for a few more minutes.
9. Salt and pepper to taste.
10. Add cream cheese and stir until melted and smooth.
11. Serve on egg noodle they soak up the most of the yummy sauce).

Notes:

It's important NOT to tell your guests all the bad things that go into this. It's terribly yummy, so let them enjoy it without the guilt :)

White Chili (why haven't we made this before?)

Materials:

Chili:

• 1 onion, chopped
• 4 cloves garlic
• 1-1/2 lbs ground turkey
• 2 (4 oz) cans diced green chili peppers
• 1 Tbsp ground cumin
• 1 Tbsp dried oregano
• 1 tsp ground cinnamon
• 1 tsp cayenne pepper (to taste)
• 3/4 tsp ground white pepper (to taste)
• 3 (15 oz) cans cannellini beans
• 2-1/2 cups chicken broth
• 2 cups shredded Monterey Jack Cheese

Garnish:

• Sour Cream
• Fresh Cilantro
• Tortilla Chips

Methods:

1. In a large pot over medium heat, saute the garlic, onion and tur key for 10 minutes, or until turkey is well browned.
2. Add the chili peppers, cumin, oregano, cinnamon, cayenne and white pepper and saute another 5 min.
3. Add two cans of the beans (drained) and the chicken broth to the pot.
4. Take the third can on beans and mash by fork or puree in a blender or food processor.
5. Add mashed beans and cheese to the pot.
6. Stir well and simmer for 10+ min under thickened and cheese is melted.
7. Serve with a dollop of sour cream and some cilantro on top with chips to dip!

Blueberry Flax Pancakes (can healthy taste this good?)

Materials:

• 1 cup flour
  
• 1/2 cup flax meal
• 2 Tbsp sugar
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1 egg, beaten
• 1 cup buttermilk (can use 1 cup milk + 1 tsp of lemon juice or vinegar)
• 2 tsp oil
• 1 cup blueberries, fresh or frozen

Methods:

• Mix together flour, flax meal, baking powder, baking soda, sugar, cinnamon
• In a separate bowl, mix beaten egg, milk and oil
• Add wet ingredients and blueberries to dry ingredients, and mix just until combined, but still lumpy
• Melt butter in frying pan
• Add 1/4 cup of batter to pan
• Flip pancake when bubbles rising up do not close in again
• Pancakes should be deep brown hue when done (need to cook slightly longer as batter is quite thick)
• Serve with yogurt and fruit on top for a healthy, yummy breakfast!