Lentil stew

1 large onion, diced
2 large carrots, diced
5 cloves of garlic, minced
2 tbs olive oil
1 796 mL/28 oz can diced tomatoes (I do seasoned kind, but go plain for less salt)
2 cups vegetable broth
2 cups dried green lentils, soaked overnight
1/2 tsp salt
Fresh pepper

Dried lentils must be soaked overnight and will produce significantly more than 2 cups of lentils in the end.

Heat oil in the bottom of a large pot. Add onion and carrot and cook until onion softens, then add garlic. Add can of tomatoes (with fluid), bring to a boil. Add lentils and broth, bring to a boil, and then let simmer for an hour or so at a lower temperature. Add salt and pepper to taste.

Sautee a diced veggie sausage (Spicy Italian), add to individual serving. Also good with a small amount of cooked large shell pasta.

Freezes well, but I generally avoid freezing cooked pasta or anything soy. Best to make those fresh each time.

Lychee Lightning Cocktail

2 1/2 cups Lychee pop (from President's Choice)
1/2 cup tequila
1/4 cup fresh lime juice

Mix in jug with 3 cups of ice cubs. Serve with (or without) lime wedges, and toss juiced limes in to the jug with the cocktail.

For single servings, I do 1 1/2 shots tequila, juice from half a lime, and fill the rest of the glass with lychee pop (over 2 ice cubes).

Rum Cake

Cake
* 1 cup chopped, toasted pecans or walnuts
* 1 18-1/2 ounce yellow cake mix
* 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
* 4 eggs
* 1/2 cup cold milk*
* 1/2 cup vegetable oil
* 1/2 cup Bacardi dark rum

Glaze
* 1/2 cup butter
* 1/4 cup water
* 1 cup sugar
* 1/2 cup Bacardi dark rum

Preparation:
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

Dad's Banana Muffins

Cream
1 egg
1 cup white sugar (or part brown) (**low-sugar version: 1/2 cup of agave)
½ cup butter /margarine
1 tsp vanilla

Add
2-3 mashed bananas
½ cup sour cream (**low-sugar version: 1/3 cup sour cream)
Nuts (optional)

Mix
1-3/4 cups flour (white or mix with brown)
1 tsp baking soda
1 tsp baking powder
½ tsp salt

Add dry ingredients to first mixture, stirring as little as possible.

Bake 20 minutes at 350 degrees (**low-sugar version: 25 minutes at 325 degrees.)
Approx 12 muffins

Chocoholics Cake

1 chocolate cake mix
1 pckge vanilla INSTANT pudding mix
½ cup oil
½ cup water
4 eggs
1 cup sour cream
6 oz chocolate chips

Mix thoroughly all ingredients and fold in chocolate chips
Pour batter into well greased tube pan and bake 50-60 minutes at 350 degrees
Let it cool before turning out of pan.

(if pan is glass, adjust cooking time and temp as per cake mix instructions)

Chocolate-Toffee Cookies

1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 pound bittersweet or semisweet chocolate, chopped
1/4 cup ( 1/2 stick) unsalted butter
1 3/4 cups (packed) golden brown sugar
4 large eggs
1 tablespoon vanilla extract
5 (1.4-ounce) chocolate-covered English toffee candy bars (such as Heath or Skor), coarsely chopped
1 cup walnuts, toasted, chopped

1. Combine the flour, baking powder and salt in a small bowl; whisk to blend.

2. Stir the chocolate and butter in the top of a double boiler set over simmering water until melted and smooth. Remove the mixture from the heat and cool to lukewarm. Using an electric mixer, beat the sugar and eggs in a large bowl until thick, about 5 minutes. Beat in the chocolate mixture and the vanilla. Stir in the flour mixture, then the toffee and nuts. Chill the batter until firm, at least 45 minutes and up to one day.

3. Heat the oven to 350 degrees. Line two large, rimmed baking sheets with parchment paper. Drop the batter by ice-cream scoopfuls onto the baking sheets, spacing them about 2 1/2 inches apart. Bake the cookies just until dry and cracked on top but still soft to the touch in the center, about 15 minutes. Cool on the baking sheets. (The cookies can be prepared two days ahead; store in an airtight container at room temperature.)

Mexican Tiliapia

• tilapia
• salt and pepper
• butter
• 3 cloves garlic, pressed
• fresh cilantro, chopped
  
• 2 tomatoes, chopped
• lime zest, lime juice
  
• 1 cup white wine

Preheat oven to 350 degrees.
Salt and pepper both sides of the tilapia, place on a piece of tin foil large enough that you could pull the sides up to make it into a small parcel.
Place a few chunks of butter around the fish and cover with as much garlic as you'd like.
Cover with cilantro and tomatoes.
Add approximately a half cup of liquid, some combination of white wine and lime juice.
>> NOTE: The last time we did this, we did mostly wine, and next time we're going to do more lime juice because it complements the other flavours better.
Pull the sides of the foil up around the fish and seal at the top by crinkling together.
Put on cookie sheet and bake for approximately 20 - 25 minutes. Fish should be flakey.
Be careful of steam when opening package.

We had a lot of liquid left over, as a fair amount comes off the fish and tomatoes. Whether or not you serve the fish with this liquid is your preference. We didn't try reducing it into a sauce, but I might try that next time.

Tilapia with Pumpkin Seeds

tilapia fillets
pepitas (1 - 2 cups, depending on how much fish. You should be able to cover the fish with the pepitas)
zest of one lemon
a few tablespoons of butter
salt, pepper

Chop up the pepitas (not so much that they're a powder, but enough so that their insides are showing and can toast a bit as the fish bakes).
Salt and pepper both sides of each fillet.
Place on baking sheet.
Put a few small pieces of butter in various places on the fillet (maybe three or four?).
Sprinkle as much lemon zest as you can so that it's evenly spread over all of the fish you have.
Cover with the pepitas.
Bake at 350degrees for anywhere between 13 and 18 minutes, depending on the oven and how well-done you like your fish.
Serve with a lemon slice.

Rockin’ Moroccan Stew

Taken from Crazy Plates, by Janet and Greta Podleski (1999). This recipe has become a staple vegetarian entree at our family's Thanksgiving celebration.

2 tsp olive oil
1 cup chopped onions
1/2 cup each diced celery and chopped green bell pepper
1 clove garlic, minced
3 cups vegetable stock
3 cups peeled, cubed sweet potatoes >> NOT YAMS
1 can (19 oz) diced tomatoes >> the original receips says to drain the tomatoes, but I like it juicier so I don’t.
1 can (19 oz) chickpeas, drained and rinsed
1 tbsp lemon juice
1 tsp grated gingerroot
1 tsp each ground cumin, curry powder, ground coriander, and chili powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup raisins
2 tsp each peanut butter and chopped, fresh cilantro

Heat olive oil in large saucepan or pot over med-high heat. Add onions, celery, green pepper, and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.

Add all remaining ingredients, except raisins, peanut butter and cilantro. Bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes.

Stir in raisins, peanut butter and cilantro. Mix well. Simmer for 5 more minutes.

You can make this as spicy as you like. It’s great on it’s own like a stew with a dollop of yogurt or serve over couscous, rice, or quinoa.

Papaya Avocado Salad

1 head romaine lettuce (I use spinach or arugula, but whatever your preference is)
1/2 a papaya, cubed
1/2 or 1/4 of a red onion, sliced
1/2 to 1 full avocado, sliced (your preference)
(optional - 1/2 cup or 3/4 cup toasted pine nuts - not necessary though)

Dressing:
1/4 cup white wine vinegar
1/4 cup vegetable oil
2 tbsp granulated sugar
1 tsp salt
1/4 tsp dry mustard
1 green onion, finely chopped
2 tbs papaya seeds, coarsely ground (mortar/pestle, chopped, or just toss'em in the blender with everything else here if you've got one)

The dressing is best done in the blender, but I don't own one and have done just fine just chopping everything that needs chopping and then shaking it all up in a mason jar. The dressing generally makes enough for two salads and should be stored in the fridge. You add the dressing at the last minute because it's very acidic and will otherwise make the lettuce wilty/mushy (which means it doesn't make good leftovers).

Chocolate Chip Muffins (a la Sandra Embleton)

Ingredients

1/2 cup margerine
2 eggs
1 cup white sugar
1 1/2 tsp vanilla
3 large bananas

Add to a bowl with:

2 1/2 - 3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt

Add 1 1/2 cups chocolate chips

Bake 350 degrees F for 12-15 mins.

Salmon Fillets with Mustard Glaze

A staple chez Jaime. This was originally taken from a website geared towards IBS friendly food, though I have unfortunately lost the original link.

Ingredients:
1 tbsp. olive oil
4 salmon fillets, 3/4" thick each
1 cup chicken or veg broth
2 tbsp. balsamic vinegar
1 tbsp. Dijon mustard with seeds
2 tsp. packed brown sugar


Directions:
HEAT oil in skillet. Add salmon, skin side-up, and cook until browned, about 5 min. Turn salmon and season with coarsely ground pepper.

ADD 1/2 cup broth. Heat to a boil. Cover and cook over low heat 5 min. or until done. Remove salmon and keep warm.

ADD remaining broth, vinegar, mustard and brown sugar. Heat to a boil. Cook over medium heat 10 min. or until mixture is slightly thickened and reduced to 1/4 cup. Serve over salmon. Serves 4.

South Seas Salad

Good with spicy curry

Salad

Mixed greens
strawberries
fresh pineapple chunks
kiwi (peeled, sliced)
green onions (chopped)

Dressing

3/4 cup vegetable oil
1/4 cider vinegar
2 tbs lemon juice
2 tbs granulated sugar
2 tbs honey
2 tbs sesame seeds
2 tbs poppy seeds
2 tbs chopped green onions
1/2 tsp salt

Blend all ingredients in blender until thick.