Whole Wheat Flax Crackers

Ingredients:

2c flour

1 tbls cream cheese

3/4c water

1 tsp salt

1/2 tsp Baking power

3 tbls flax and poppy seeds

Method:

Blend Flour, water, cream cheese. salt, some poppy seeds, flax and BP in food processor until forms a ball

Remove and let rest for 30 min to 2 hours. Cover well cause it dries out

preheat 400F.

Flour work surface and roll dough out and flip.

Throw on rest of seeds/nuts and salt and roll until 1/8" thick

Cut into 2" wide strips and poke fork holes evenly.

Place on oiled cookie sheet and bake 15 min...DOnt overbake!

Peanut Butter Bread

Ingredients

Bread:

• 1 1/2 cups mashed ripe banana -I used 3.5 bananas
• 1/3 cup plain fat-free yogurt
• 1/3 cup creamy peanut butter -I used half peanut and half almond butter
• 3 tablespoons butter, melted- 1 tbls cream cheese and 3 tbls buttermilk
• 2 large eggs -4 egg whites
• 1/2 cup packed brown sugar.
• 1 tbls Honey
• 1 squirt syrup
• 
  
• 1 1/2c flour
• 1/4 cup ground flaxseed - didn't have so i used 1/4c muesli without raisins
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice- didnt have so I used pumpkin pie spice
• 
  
• some toasted almonds and hazelnuts
• Choc chips
• 
  
• Glaze:
• 1/3 cup powdered sugar
• 1 tablespoon 1% low-fat milk
• 1 tablespoon creamy peanut butter

I didnt use the glaze this time

Preparation

1. Preheat oven to 350°.

2. To prepare bread, combine first 5 ingredients in a large bowl;

beat with a mixer at medium speed. Add sugars; beat until blended.

Add 1/2 roasted nuts

3. Combine flour and next 5 ingredients (through allspice) in a small bowl.

Add flour mixture to banana mixture; beat just until blended.

Stir in nuts and chocolate chips.

Pour batter into large loaf pan with parchment paper.

Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.

Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.

4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

Nutritional Information

Amount per serving

• Calories: 198
• Fat: 7.4g
• Saturated fat: 2.3g
• Monounsaturated fat: 2.7g
• Polyunsaturated fat: 1.8g
• Protein: 4.7g
• Carbohydrate: 29.7g
• Fiber: 1.9g
• Cholesterol: 28mg
• Iron: 1.1mg
• Sodium: 200mg
• Calcium: 27mg

Lemony Roasted Broccoli

Ingredients

1 large bunch of broccoli, cleaned, trimmed and cut into florets and chunks of a similar size

1 med red pepper, sliced

1/2 onion, sliced

3-4 cloves garlic, minced or pressed

3 slices of sweet potato, chopped

2 meatless souvlaki skewers, chopped

Zest of two lemons and the juice of one of them---I zested a dried lime and added lime juice and lemon juice

soy sauce

Freshly ground black pepper

warchester sauce

Directions
Preheat the oven to 400 degrees F.

Put everything in a bowl and mix with half Lemon zest and apx juice from 1 lemon
Roast for 20 to 25 minutes, flipping once to ensure even roasting, until the pieces are crisp-tender and browned at the tips.
Remove the broccoli from the oven and toss with other half of the lemon zest and the juice from one lemon. Serve hot.

Dahl with Winter Vegetables

Ingredients:

3-4 Garlic

Some Red wine

1 cup chopped carrots
1 cup peeled and cubed butternut squash (I used 3/4 of moms med size spaghetti)
1 onion

Raises & currents

3 cups water

1 tbls+ tomato paste

1 tablespoon freshly grated ginger
2 teaspoons turmeric
2 teaspoons ground coriander
1 teaspoon salt
1/2 cups dried yellow lentils

1/2c peas

2-3 tbls lime juice

1c Cauliflower

2 cups broccoli florets

1 teaspoon brown mustard seed
2 teaspoons cumin seed
1 teaspoon fennel seed

Method:

1. Fry onion, and garlic until cooked. Add wine if needed. Add Squash, carrots raisins and currents and cook about 8 min.

2. Add water, ginger, turmeric, coriander, salt, tomato paste and lentils. Bring to a boil, reduce heat, cover, and simmer for one hour.

3. Add chopped broccoli, cauliflower, lime juice and simmer for 10 minutes.

4. While broccoli is cooking, toast brown mustard, cumin, and fennel in a skillet over high heat for 1 minute, or until spices become fragrant.

5. Combine everything and add peas. let cook for a couple of min but don't cook too long!

Tyota Happa Date Muffins

Streusel Topping:

2 tbls flour

3 tbls oats (I used 2 muslei)

1/4c b sugar (I used less and added that green stevia)

1/2c walnuts

1+ tbls cream cheese

Mix all together with fork and sprinkle on top of muffins before putting in oven

Muffins:

2c dates

3/4c boiling water

2-4 tbsl flax

2c flour

2 1/2 tsp b.powder

1/2 tsp salt

some chia seed

3 tbls yogurt

1 tbls cream cheese

3/4c sugar-some honey

3 eggs white (lg)

1/4c ish buttermilk

1 tsp vanilla

walnuts & hazelnuts

Method:

Spread dates flat in a bowl or something.

pour boiling water over top and let sit for 15+ minutes.

Pulse flax in food processor.

Add dates when done and blend until only a few chunks of dates remain.

Cool.

Mix flour, BP, salt, chia and other dry ingredients (muslei, etc.)

Mix yogurt, cream cheese. buttermilk and egg whites in mixer.

add sugar and vanilla

Add half of the flour mixture and blend.

Add date mix and any nuts and blend until just wet.

Put into silicone cups (made about 18 muffins).

sprinkle steusel and bake 375 for 20 minutes

Slow Cooker Butter Chicken

Ingredients

• 
  

• 2-3 sm onions, diced
• 3-5 cloves garlic, minced
• 3 tbsp (45 mL) butter
• 2+ tbsp (30 mL) grated fresh ginger
• 2 tbsp (30 mL) packed brown sugar
• 2-3 tsp (10 mL) chili powder
• 3/4-1 tsp (4 mL) ground coriander
• 3/4-1 tsp (4 mL) ground turmeric
• 1/2-1 tsp (2 mL) cinnamon
• 1/2 -1 tsp (2 mL) ground cumin
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) pepper
• 1 can (28 oz/796 mL) diced tomatoes
• 1 cup (250 mL) sodium-reduced chicken broth
• 1/4 cup (60 mL) almond butter/chunky peanut butter (half almond- half peanut)
• 1 huge chicken leg
• 1 chicken breast
• 2 tbsp (30 mL) chopped fresh cilantro
• 1 cup (250 mL) sour cream

Preparation

In slow cooker, combine onions, garlic, butter, ginger, brown sugar, chili powder, coriander, turmeric, cinnamon, cumin, salt, pepper and tomatoes. Whisk broth with almond butter; pour into slow cooker. Cover and cook for 8 hours. With immersion blender, puree sauce until smooth.

FOR ARAS:

I then layed the chickens and a chopped potato in a casserole and poured half the sauce over it then baked it at 375F for 3-4 hours.

FOR ME:

Poured the remaining sauce into a jar for other use:)

Source : Canadian Living Magazine: February 2012

Curried Cauliflower and Peas

From Thriftys flyer

1-2 sm onions

4 cloves garlic

2 tsp fresh ginger

1 med red bell pepper (i added 1/4 green one too)

20 small cauliflower florets

2 carrots, chopped

1-2 tbls curry powder

1 can beef broth

1-2 tbls cornstarch

Some red wine

1/2c frozen peas

tomato paste

some tomato sauce

Method:

Fry Onion, garlic, ginger and some wine

Add Cauliflower, carrots, pepper, curry power, tomato paste/sauce and last broth

Cook for about 10 min then add peas and cornstarch mixed with water

cook until cornstarch is cooked

Dont over cook!!!

garish with green onion and cilantro

sooo good with sour cream!

Mushroom Egg Casserole-Moms cook book

1 med tomato, sliced (I used some diced tom's)

1 sm onion, diced

5-10 shrooms, sliced

1 tbls cream cheese

salt and pepper

1 tbls parsley/dried Ghormeh sabzi

6 egg whites

1 tbls flour

3/4c dry cottage cheese

1/2 tsp lemon juice

1/2 tsp salt(seasoning)

Method:

Heat oven to 400F.

Grease casserole (i used the small, deep square one) and arrange tomatoes in bottom

saute onion, sliced shrooms, cream cheese, salt and pepper covered until shrooms release juice.

Spoon into casserole

Sprinkle parsley/ghormeh sabzi herbs

Beat egg whites until stiff.

add flour, 1/2c cheese, lemon juice and seasoning salt and stir gently.

Pour into cassarole and add the remaining cheese

Bake 20 - 30 minutes with lid

Bbay Barn Owls!

Amazing Broccoli Soup

INGREDIENTS

3 cups vegetable broth
1/4 of cauliflower, broken into pieces
1/2 head fresh broccoli, chopped-I also chopped up the stems

1 medium onion, chopped
3 cloves garlic

1 tablespoons flour
salt and freshly-ground black pepper, to taste

1/2 teaspoon dried basil or curry powder (or more, to taste)

1/2 to 1c milk

Method:

1. In a soup pot, bring broth and Cauliflower to a boil, about 15 minutes.

2. Meanwhile, in a steamer basket over the broth, steam broccoli until crisp-tender and bright green, about 5 minutes.

3. Heat onion and garlic, and cook, stirring, until onion is golden and softened, about 5 minutes. I moistened with some red wine. Sprinkle with flour, stirring until flour is slightly cooked. Remove a ladleful of broth from soup pot and add to flour-onion mixture, whisking until smooth and thickened. Add salt and pepper to taste.

4. Remove broth from heat, add broccoli and thickened flour-onion mixture, and dried basil or curry powder, and puree in batches in a blender or food processor until creamy.

Add the milk when almost blended.

5. Serve soup hot, garnishing each bowl with a bit of reserved broccoli.

Serves 6.

Crispie Chocolate Bark

1/2 square unsweetened chocolate

1/2c+ Chocolate chips

some Tolberone(dark chocolate-swiss from xmas)

1c mixed nuts

1/2c walnuts

1c+ Crispie rice(no-name rice crispies)

Melt chocolate in double boiler.

Add nuts and crispie rice and mix.

Spread in cookie pan

freeze and yum!!