Walnut Cheddar Ring

This deliciously nutty recipe tastes as wonderful as it smells. Serve it  warm from the oven as an alternative to traditional bread stuffing, or as a meat-less meatloaf. 

For a creative flare, fill the center of the bundt with wild rice pilaf and fresh cranberries. Use gluten-free bread crumbs and wheat-free Tamari to make a gluten-free option. A bundt pan is highly recommended to ensure even cooking.

If your dinner guests manage not to eat it all (mine never do!), serve the next day (warm or cold) with butternut squash soup or a salad. Leftovers also freeze well. 

Ingredients

3 c packed whole grain bread crumbs

1 c packed ground walnuts

1 c finely chopped walnuts

2 Tbsp tamari sauce or coconut aminos

2 Tbsp Worcestershire sauce

2⁄3 c tomato sauce

1⁄4- 1⁄2 tsp salt

1⁄2 -1 tsp freshly ground pepper

1⁄4 c nutritional yeast flakes

3⁄4 c fresh parsley, minced

4 Tbsp oil

2-3 small to medium onions, finely chopped or grated

2-6 garlic cloves, minced and allowed to sit for 10 minutes

3 eggs, well beaten

1 c aged white cheddar cheese, grated and packed

Method

1. Preheat oven to 3500F.

2. Combine the bread crumbs, walnuts, tamari sauce, Worcestershire sauce, tomato 

sauce, salt, pepper, nutritional yeast and parsley. Mix well.

3. Heat a fry pan. Place the oil into the pan and heat. Add the onion and the garlic 

and sauté until tender.

4. Add cooked onions and garlic to walnut mixture and stir until combined.

5. Add grated cheese and eggs. Stir until well combined.

6. Grease a bundt pan. Press the walnut mixture into the bunt pan. Place into the 

center of the oven and bake for 70 minutes. Remove from oven and allow to cool 

slightly before inverting on a serving plate. 

7. Serves 12-16.

Old Fashioned Cabbage Salad

Yes, it sounds a little retro but who knew cabbage could taste THIS good. This crunchy salad serves a crowd and is sure to please! 

Salad Ingredients:

1 medium head of green cabbage, finely sliced 

1 large onion, finely sliced

1 c sugar

Dressing Ingredients

2 tsp sugar

2 tsp salt

1 tsp dry mustard

3⁄4 oil

1 c vinegar

Method

1. Using a sharp knife or the slicer in a food processor – thinly slice cabbage and onions

2. Place cabbage and onions in a large bowl. Cover with sugar. Stir to coat.

3. In a sauce pan place the dressing ingredients and bring the mixture to a boil. 

4. Pour boiling dressing over sliced cabbage and onions and stir thoroughly to coat. 

Place in the refrigerator for 4 hours or over night before eating. 

Keeps in the fridge for 5-7 days.

Pumpkin Cookies with Brown Butter Glaze

Yum – pumpkin, spice and brown butter glaze – so good they should come with a warning. 

Makes about 4 dozen

½ c white sugar
½ c brown sugar
1 c mashed pumpkin
½ c butter or vegetable shortening
2 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
¼ tsp allspice
¼ tsp salt
½ c butterscotch or white chocolate chips
½ c chopped pecans or walnuts

Method

1.    Preheat oven to 3500F.
2.    Line a baking sheet with parchment paper
3.    Beat butter and sugar together until light and fluffy.  
4.    Sift flour into a separate bowl.  Add spices, baking powder, baking soda, and salt. Stir to mix.
5.    Add one-third (⅓) of the flour mixture and one-third (⅓) of the pumpkin to the butter mixture and beat until combined.  Repeat two (2) more times until all the flour and pumpkin have been incorporated.  
6.    Drop by the teaspoonful onto a parchment paper lined pan.  Bake 8-10 minutes.  Remove from pan and cool on a wire rack.
7.    Glaze cookies with Brown Butter glaze.

Brown Butter Glaze

¼ c butter
2 c icing sugar
1 tsp vanilla
1-2 tbsp milk 

Heat butter over medium heat until light brown.  Stir in icing sugar, vanilla and milk.  Beat until smooth.  Glaze should be runnier than icing so that it can be drizzled over the cookies.

Deconstructed Burritos

A family favourite. Easy to put together and fun to eat! Serves 6.

Seasoning Mix
6 tsp chili powder
5 tsp paprika
4½ tsp cumin
1 tsp coriander
3 tsp onion powder
3 tsp garlic powder
⅛-¼ tsp cayenne pepper

Refried Black Beans
3 c shredded mixed vegetables (red/orange/yellow peppers, zucchini, carrot, onion, mushrooms, broccoli, celery, spinach)
1 - 540 ml can black beans, drained
1 large (or 2 medium) tomatoes
1½ - 2 tsp seasoning mix
½ c corn kernels
Salt and pepper to taste

Seasoned Beef
1 lb extra lean ground beef
4 tsp seasoning mix
Salt and pepper to taste

Avocado spread
1 avocado
½ lime, juiced
2 Tbsp fresh cilantro minced
1 tbsp sweet onion minced
2 tbsp tomato diced fine
Salt and pepper to taste

Additions
Tortillas of choice
Shredded romaine lettuce 
Diced tomato
Shredded cheese
Black Olives
Salsa
Sour cream

Directions
1.    Make seasoning spice. In a small bowl place all spices and mix. Set aside.
2.    Using a fine to medium grater of a food processor or a manual grater, shred 3 cups of a variety of vegetables. Place shredded vegetables into a heated frying pan with 2 tablespoons of oil and cook vegetables until tender.  
3.    Drain and rinse black beans. In a food processor with the “S” blade purée the black beans and tomatoes until smooth.
4.    Add bean and tomato purée to cooked shredded vegetables. Mix thoroughly and cook until the mixture reaches desired consistency or thickness. The vegetables “cook down” so that they are indiscernible from the beans. Adjust seasoning as desired by adding more seasoning mix and/or salt.
5.    In a frying pan place ground beef. Cook beef in crumbles.  When beef is mostly cooked add seasoning mix. Cook until meat is completely cooked all the way through.
6.    Scoop the flesh of avocado into a bowl. Add lime juice and mash. Add remaining ingredients and stir until combined. Add salt and pepper to taste. Add more lime juice if desired.
7.    Place tortillas in the oven to warm.
8.    On serving platter or in separate serving bowls place the refried black beans, beef, avocado spread, lettuce, tomato, grated cheese, olives, salsa, and sour cream.
9.    Have each dinner guest build their own burrito using beans, beef, cheese, avocado spread and other toppings as desired. 

Fast Breakfast Frittata

Fast Breakfast Frittata

Momma was right, breakfast is the most important meal of the day. This easy frittata offers up veggies, cheese and a good amount of protein. Having some of the prep done the night before makes this a quick and delicious way to start your day. Serves 4.

Ingredients

4 eggs
3 tbsp milk
⅛ tsp garlic powder
⅛ tsp onion powder
Salt and pepper to taste

½ small onion, diced
½ c or 1 handful of broccoli florets cut into small pieces
½ c or about 3 inches of a zucchini, diced
¼ medium red, orange or yellow pepper, diced
1 good handful of washed baby spinach (about 2 cups)
½ tomato, diced
½ c grated cheese of choice (aged cheddar, Swiss, Monterey jack, feta, goat, soy or Daiya dairy-free cheese)

Directions

1.    Crack eggs and whisk with a fork or whisk.
2.    Add milk to eggs and whisk until well combined.
3.    Dice onion, zucchini, peppers and tomato. Break up broccoli into small florets. Set aside.
4.    Grate cheese and set aside.
5.    Over medium heat, heat a frying pan with 1 tablespoon of oil. Add onions and broccoli. Let   cook for 1-2 minutes. Add zucchini and pepper.  Remove from frying pan and set aside.  
6.    Heat broiler on high.
7.    Brush frying pan with a small amount of oil. Pour in egg mixture. Let egg cook from the bottom up. Using a spatula lift edges of the egg and by rotating the pan let the liquid egg on top flow under the cooked egg until most of the egg has been cooked through.
8.    Remove egg from heat. Top with spinach, tomato and cooked vegetables. Top with cheese and then place under broiler until the cheese has melted and the top of the egg is cooked. Enjoy!

Note: To help with the morning routine, the night before mix the eggs with milk and spices and place in a covered container in the fridge. Dice vegetables and grate cheese. Place in a container in the fridge overnight. In the morning all you need to do is cook the components and put it together.  

Polenta Fries with Basil Mayo

5 ½ c water, chicken stock or vegetable stock (unsalted)
2 c fine ground cornmeal
½ c chickpea or garfava bean flour*
½ - ¾ tsp salt
2 tbsp butter
½ tsp cracked pepper
¼ c nutritional yeast flakes (optional)
½ c parmesan cheese (optional)
¼ c finely chopped sundried tomatoes
¼ c finely chopped green onions
1 clove minced garlic
2 tbsp. finely chopped fresh basil

*chickpea, garfava, lentil, soy, quinoa or black, white or whole bean flours can be used.

1. Mince garlic and set aside to let sit for 10 minutes.
2. Mix salt, cornmeal and chickpea or garfava bean flour together.
3. Finely chop sundried tomatoes, green onions and fresh basil.
4. In a large saucepan, add water, salt, cornmeal and chickpea or garfava bean flour into the liquid and whisk to fully combine and remove any lumps.  On medium heat, bring mixture to a boil.  Let boil for about 2 minutes until thick and bubbly. This will remove any beany flavour.
5. Stir in the cracked pepper, nutritional yeast, parmesan cheese, sundried tomatoes, green onions, garlic and fresh basil.
6. Line a sided baking sheet with parchment paper.  Pour mixture onto parchment paper and spread it until it is even, flat and about ½ inch thick.
7. Let cool slightly and then place in the fridge until cold.
8. Slice into sticks that are ½ inch wide and ½ inch thick and about 3 inches long.
9. Place onto a parchment lined baking sheet.  Brush with oil on all slides.
10. Preheat oven to 400F.  Bake fries for about 20 minutes.  Flip fries and bake for about another 20 minutes or until fries are golden brown and crispy. Serve with basil mayo.

Basil Mayo
1 oz (28g) fresh basil
⅔ c mayonnaise
1 tbsp lemon juice
1 clove garlic, crushed
3 tbsp finely grated parmesan cheese
Cracked fresh pepper to taste
Salt to taste

1. Crush garlic and let sit for 10 minutes.
2. In a food processor or with a stick beater, combine all ingredients and beat until combined and desired consistency.
3. Adjust lemon, salt, and pepper to taste.

Serves 6 and is really good with our Summer BBQ Salad!

Summer BBQ Mustard Salad

2 c Romaine lettuce, bite size pieces
3 c Spinach, bite size pieces
2 c Baby Kale, bite size pieces
¼ c red onion, thinly sliced
½ Celery, thinly sliced in diagonals
1 c Grape tomatoes, cut in half length-wise
½ c Yellow or orange peppers, thinly sliced
1 ½ Broccoli florets, bit size pieces
⅓ Artichoke Harts, coarsely chopped
½ - 1 Avocado, sliced
2 tbsp. Kalamata Olives, sliced (optional)
⅔ c Rustic croutons (optional)
⅓-½ c Toasted garlic walnut chunks
12 oz BBQ Steak, thinly sliced (warm or cooled)

1. Place romaine lettuce, spinach and kale into a bowl.  Add red onion, celery, peppers, broccoli, artichokes, and olives.
2. Lightly toss in salad dressing (using only the amount that is needed to lightly coat the salad ingredients).

3. Top with croutons, walnuts and thinly sliced steak.

Toasted Garlic Walnuts
½ c walnut pieces

1-2 garlic cloves, minced

1 tbsp oil

Cut walnuts into chunky pieces.  Mince garlic and let sit for 10 minutes.  Heat a fry pan on medium high heat.  Add oil garlic and walnuts.  Fry walnuts until toasted, stirring frequently.  Remove from heat and allow to cool,

Dressing:
¼ c Dijon mustard
2 tbsp. lemon juice
2 tbsp. red or white wine vinegar
½ c olive oil
Fresh ground pepper to taste
Salt to taste

Blend in a small food processor with a stick beater until fully combined and thicker and creamy.

Marinade for steak:
¼ c lemon juice
2 tbsp oil
1 tbsp garlic minced
1 tbsp Dijon mustard
½ tsp cracked pepper
2 tbsp fresh rosemary, chopped fine
2 tbsp fresh oregano, chopped fine

Blend marinade.  Place steak into a sealable bag and cover with marinade.  Marinade for several hours or overnight turning the back to ensure that marinade covers all sides of the meat.  BBQ steak to desired doneness. 

Serve with Polenta Fries and Basil Mayo.

Home Made Cream Cheese

What You'll Need

Plain Organic Yogurt (your desired amount)
Medium sized Container (for draining into)
Cheese Cloth
Small Container (for storage)
Fresh Herbs or Sweets (flavour)

Instructions:

1. Drop yogurt in cheese cloth and let drain for as long as possible into medium container
2. When yogurt separates; the liquid that drips into the container is pure whey (see below)
3. The hard mass left over is your pure cream cheese
4. Add fresh herbs or chopped or finely diced fruits as desired
5. Whip together all your ingredients until cream cheese is a smooth consistency
6. Transfer to small container and store.
7. Keep whey in a separate container and user per instructions below

Information:

This cream cheese is far superior to anything that you can buy in the store as you have made it yourself and it contains no additives or preservatives and has fresh ingredients (if added). Whey delivers large amounts of complete essential amino acids and is great for boosting the rate at which the body makes lean muscle mass. It is slightly laxative and cleansing for the kidneys and contains plenty of friendly bacteria which is great for the intestines and flora. Whey is also high in minerals and is helpful in developing the long bones of the body. Make sure to use whey in smoothies, to make soup, oatmeal, or in any place where you can add a nutritional liquid.