Banana Bread

Adapted by Julia Grys from Food.com
             
Ingredients                         
•    3 ripe bananas
•    1⁄2 cup maple syrup
•    3 tablespoons oil (grape seed or olive oil)
•    1 tsp vanilla
•    1 1⁄2 cups spelt flour
•    1 1⁄2 teaspoons baking soda
•    1⁄4 teaspoon salt
•    1/2 cup pecans (plus a tsp more for garnish)
•    1/2 cup chocolate chips (plus a tsp more for garnish)
•    1/2 tsp turbinado sugar (optional, for garnish)

Directions
1.    Heat oven to 350°F.
2.    Oil a loaf pan.
3.    In a bowl, mash bananas and mix in the maple syrup, oil, and vanilla.
4.    In a separate bowl sift the dry ingredients together, adding the nuts and chocolate chips last.
5.    Blend the wet and dry mixtures and pour into the loaf pan.
6.    Sprinkle extra chocolate chips, pecans & turbinado sugar down the center of loaf for garnish
7.    Bake for 42 minutes.

Butternut Squash and Cranberry Quinoa Salad

INGREDIENTS
•    3 cups butternut squash, chopped
•    1 Tbsp. olive oil
•    1 cup uncooked quinoa (I used rainbow quinoa but any type will do)
•    1½ cups water
•    ⅓ cup dried cranberries
•    ⅓ cup red onion, fine!y chopped
•    3 Tbsp. toasted pumpkin seeds
•    salt and black pepper
Balsamic Vinaigrette
•    ½ cup olive oil
•    ¼ cup balsamic vinegar
•    1 tsp. honey
•    1 tsp. Dijon mustard
•    1 garlic clove, minced
•    salt and black pepper

INSTRUCTIONS
1.    Preheat the oven to 400F.
2.    Toss the butternut squash with olive oil in a bowl. Season with salt and pepper. Arrange coated squash on a baking sheet in a single layer. Roast for 25 minutes or until squash is tender and lightly browned.
3.    While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, partially cover and cook until liquid is absorbed, about 20 minutes.
4.    To assemble the salad, combined the cooked quinoa, roasted squash, cranberries, red onion, toasted pumpkin seeds in a large bowl. Drizzle with vinaigrette and mix until combined. Season with salt and pepper as needed. Chill in the refrigerator for couple hours and serve.
Balsamic Vinaigrette
1.    Whisk all the ingredients in a small bowl until combined. Season with salt and pepper.

Plantain Pancakes

From Rose de oliveira

Ingredients
•    2 large green plantains (about 2 cups pureed) the greener the better
•    4 eggs
•    2 tsp vanilla
•    3 Tbsp extra virgin coconut oil
•    1/8 tsp salt (a generous pinch)
•    ½ tsp baking soda

Instructions

1.    Extra coconut oil for frying
2.    Peel plantains (I find it easier to quarter them before I peel them) and place pieces in your blender or food processor.
3.    Add the rest of the ingredients to the blender or food processor and process until it forms a smooth batter (about 1-2 minutes).
4.    Heat 1 Tbsp of coconut oil in a frying pan or on a griddle over medium-high heat.  Pour batter into the frying pan until your pancake is the desired size.
5.    Let cook 4-5 minutes on the first side, until the top looks fairly dry with little bubbles in it (just like regular pancakes!).
6.    Flip!  And cook on the second side for 1½-2minutes.
7.    Repeat with remaining batter, adding a little more coconut oil to your pan as needed.
8.    Recipe may be halfed

Old-Fashioned Baked Beans

By Rick Gorski

•    454 grams (1 pound) – 2 cups of Navy Beans or White Pea Beans
•    5 cups cold water
•    1 medium onion, sliced
•    ½ tablespoon salt
•    2 teaspoons cider vinegar
•    1 tablespoon brown sugar
•    ½ teaspoon prepared mustard
•    ¼ cup of molasses
•    ½ cup tomato ketchup
•    Pinch black pepper
•    (optional ½ pound peameal bacon sliced and cut into pieces of about an inch square)

1. Rinse Beans with Cold Water.
2. Soak Beans Overnight in Cold Water. 
3. Drain.
4. Add 5 cups cold water to drained beans in a pot, cover, heat to boiling, then simmer 30 minutes or until nearly tender (beans will not become any softer once placed into oven).
5. Drain when cooked, then put beans back into the pot.
6. Place onion slices on bottom of 6 cup flameproof casserole dish.
7. Add remaining 7 ingredients in with the beans in the pot, stirring gently to combine, then pour the entire mixture into the casserole dish.
8. Add enough water to cover the mixture (then place optional peameal bacon pieces on top).
9. Cover with lid and bake in oven at 250’F for 7 hours (you may want to monitor & turn down to 225’F)
10. When beans are tender, remove 1 cup of beans, mash, then stir back into casserole dish carefully.
11. Cover and continue to bake.
12. Add water as needed to keep beans covered.
13. One hour before serving, remove cover to darken the beans.
14. Salt to taste.

Serves 8.

Strawberry Vanilla Muffins

By Marissa Gorski (nee Brayne)

Ingredients
•    1/2c grapeseed oil
•    1/2c vanilla soy/rice milk
•    1/2c maple syrup
•    1/4c agave
•    1T (or more) natural vanilla

Add:
•    1c whole spelt flour
•    1c light spelt flour
•    2 tsp baking powder
•    ½ tsp sea salt

•    2c (or more) chopped strawberries

Directions: 
1.    Mix all the wet ingredients together in a bowl
2.    Mix all the dry ingredients in a bowl
3.    Add the dry to the wet slowly incorporating until just combined, but do not overmix
4.    Add in the strawberries and place into muffin tins
5.    Bake at 375F for 20-30 minutes (watch for a nice golden top). Enjoy!

Retro Popcorn Balls

From Hot Off the Griddle #46, December 1995.

INGREDIENTS

• 12 cups popped corn (about 3/4 cup popcorn)
• 1/2 lb. candied cherries, halved
• 2 cups light corn syrup
• 1 tbsp white vinegar
• 1 tsp salt
• 2 tsp vanilla extract

METHOD

1. In greased 8 quart saucepan toss popped corn with cherries until well mixed.
2. In 2 quart saucepan over medium high heat, heat to boiling corn syrup, vinegar and salt, stirring occasionally.
3. Set candy thermometer in place; continue cooking, without stirring, until temperature reaches 250 deg.F. or until a small amount dropped in very cold water forms a hard but pliable ball.
4. Remove syrup mixture from heat and stir in vanilla extract.
5. Slowly pour syrup over popped corn mixture, tossing until kernels are coated.
6. With greased hands, shape mixture into 3-inch balls, using as little pressure as possible so balls will not be too compact. If mixture hardens, place saucepan over very low heat until mixture is pliable.

Makes 12.

Gluten & Dairy Free Brownies

INGREDIENTS

• 1/2 cup honey
• 1/2 cup coconut oil
• 1 cup almond meal (ground almonds)
• 5 Tbsp cocoa powder
• 2 eggs
• 1 tsp vanilla
• 1 tsp sea salt
• 1/4 tsp baking soda
• 1/4 cup chocolate chips

METHOD

1. Preheat oven to 350F.
2. Melt coconut oil on low heat in medium size pot, just until melted (do not boil).
3. Remove from heat. Add honey, stir. Add remaining ingredients to pot and mix well.
4. Spread in a lightly greased 8 × 8 inch pan.
5. Bake for 20 to 25 minutes, until center is set.
6. Cool before removing from pan – if you can wait that long.

Chili Sauce - the Classic

From the Collection of Marg Dye

This recipe – or something like it – has been in every Canadian family's recipe treasury for generations – how better to use some of those tomatoes that are ripening faster than you can ever hope to eat them?

Honestly, there's no substitute for hand-chopping. The food processor will make short work of it ... but the resulting Chili Sauce "relish" will not be quite as spectacular. Delicious with meats and cheeses… or chips... or just by the spoonful!

INGREDIENTS

• 12 cups peeled ripe tomatoes, cut in eighths
• 3 cups finely chopped inner celery
• 2 cups chopped onion
• 1/4 cup pickling salt
• 2 cups sugar
• 1 cup cider vinegar
• 1/16 tsp cayenne pepper (or to taste)
• 2 Tbsp mustard seed
• 1 finely chopped medium green pepper
• 6-ounce can tomato paste

METHOD

1. Pour boiling water over about 3 1/2 quarts tomatoes to blanch for 1 minutes.
2. Drain. Peel and cut into eighths, then measure 12 cups, well packed.
3. Stir in the chopped celery and onion, and sprinkle with the pickling salt and stir in and let stand overnight.
4. In the morning, drain through colander to drain off excess liquid but do not press it.
5. Turn into large kettle (not enamel) and add sugar, vinegar, mustard seed and cayenne and boil for 45 minutes, or until celery is tender and tomatoes are cooked to a mush, stirring frequently.
6. Now add finely chopped green pepper and the tomato paste and boil 15 to 30 minutes longer or until green pepper is tender and all is of chili sauce consistency.
7. Pour into sterile jars and seal.

Scan the recipe index for other ways to get into a
delicious pickle!

Roasted "Plum" Sauce

From Deborah Palmer of A Movable Feast

INGREDIENTS

• 8 plum tomatoes, halved lengthwise
• 1/2 tsp sugar
• 1 to 2 tsp olive oil
• 1 tsp balsamic vinegar

METHOD
Halve plum tomatoes. Arrange cut side up in a roasting pan. Spray with cooking oil. Sprinkle with sugar. Grill until slightly charred, about 10 to 15 minutes. Turn and grill for 3 to 5 minutes more. Remove from pan and puree in a blender or processor. Add olive oil, vinegar, salt and pepper.

Zita's Sundried Tomato Sauce

Thanks to Zita, a long-time customer, for this recipe. First printed in Hot Off the Griddle #47, January 1996.

INGREDIENTS

• 2 tbsp sun-dried tomatoes, chopped
• 2 tbsp balsamic or red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, mashed

METHOD

Combine the above 4 ingredients, then add 1/3 cup olive oil and mix well.

Black Bean and Barley Soup

From Jean Pare's Company’s Coming - Soups

INGREDIENTS

• 1 Tbsp canola oil
• 2 cups chopped onion
• 1 1/2 cups chopped celery
• 1 cup chopped red pepper
• 2 garlic cloves, minced
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 8 cups prepared chicken or vegetable broth
• 19oz can of black beans, rinsed and drained
• 1/3 cup pot barley
• 2 bay leaves
• 2 Tbsp chopped fresh cilantro or parsley

METHOD

1. Heat canola oil in large saucepan or Dutch oven on medium.
2. Add next 3 ingredients. Cook, uncovered for about 10 minutes, stirring often, until onion is softened.
3. Add next 3 ingredients. Heat and stir for about 1 minutes until fragrant.
4. Add broth and beans. Stir. Carefully process with hand blender or in blender until vegetables are finely chopped. Bring to a boil.
5. Add barley and bay leaves. Stir. Reduce heat to medium-low. Simmer, covered, for about 1 hour, stirring occasionally, until barley is tender. Discard bay leaves.
6. Add cilantro. Stir.

Makes about 9 3/4 cups.

Egg Drop Soup

INGREDIENTS

• 4 cups rich chicken stock
• 1/2 tsp soy sauce
• 1/2 cup chopped cooked chicken
• 1/2 cup frozen green peas
• 1/4 cup thinly sliced green onon
• 1 egg, lightly beaten

METHOD

1. Bring stock and soy sauce to boil.
2. Add chicken, peas and onion.
3. Return to boil.
4. Remove from heat and, in slow steady stream, drizzle egg into soup.
5. Allow egg to set for 1 minute.
6. Stir gently before ladling soup into bowls.

Serves 4.

Hot and Sour Soup

From Deborah Palmer of A Movable Feast

Make fresh each time to fully enjoy this justly famous soup. 

INGREDIENTS

• 5 cups of chicken or vegetable stock
• 1/4 oz of dried Chinese mushrooms, (OPTIONAL: cloud ears)
• 12 or more fresh shitake mushrooms
• 1/2 cup firm tofu, cut into ½ inch cubes
• 1 or 2 red chilies, finely sliced
• OPTIONAL: 1/4 tsp chili oil or 1 tsp to 1 Tbsp sambal oelek
• 1 small can bamboo shoots, drained and sliced
• 2 to 4 Tbsp minced coriander leaves
• 2 Tbsp light soy sauce
• 1/2 tsp white pepper
• 1 Tbsp sugar
• 2 to 3 Tbsp rice vinegar
• 2 Tbsp cornstarch
• 2 Tbsp cold water
• 1 egg white
• 1 tsp sesame oil

OPTIONS FOR THAI FLAVOUR

• 2 cloves minced garlic
• 1 lemon grass stalk, 2 inches at bottom finely minced
• 1 or 2 lime leaves
• 4 slices of fresh ginger or galangal
• Juice of one lime
• 2 Tbsp chopped fresh coriander root
• 1/2 cup thinly sliced red pepper

METHOD
If using dried mushrooms, soak for about 20 minutes. Remove and discard stems of the shitake mushrooms; then cut caps into thin strips. Cut tofu into 1/2 inch cubes and slice bamboo shoots finely. Place stock, mushrooms, tofu, bamboo shoots and Chinese mushrooms in large saucepan. Bring to a boil, lower the heat and simmer for about 5 minutes. Stir in sugar, vinegar, soy sauce, chili and pepper. Mix cornstarch with water to form a paste; then mix it into the soup, stirring until the soup thicken slightly. Lightly beat the egg white; then pour slowly into the soup in a steady stream. Stir constantly until egg white changes colour. Just before serving, add sesame oil. Ladle into hot soup bowls and garish with coriander leaves.

For Thai flavour soup, add some or all of the suggested options.

Kale and Potato Soup

Greens and beans turn ordinary potato soup into a meal-in-a-bowl. Hearty kale hits the spot in winter, but try beet greens instead as spring draws nearer.

INGREDIENTS

• 2 tbsp oil
• 2 medium onions, chopped
• 1 carrot, peeled and chopped
• 3 garlic cloves, minced
• 2 large or 3 medium potatoes, peeled and diced
• 6 cups vegetables broth
• ½ tsp dried oregano
• ½ tsp dried basil
• ½ tsp hot red pepper flakes (or to taste)
• 4 medium/large kale leaves, washed and roughly chopped
• 1 cup cooked Romano beans, or 1 can Romano beans, drained and rinsed
• salt, pepper, and lemon juice to taste

METHOD

1. Heat the oil in a large pot over medium heat.
2. Add the onion and carrot. Cover, and cook until softened, about 7 minutes.
3. Add the garlic, potatoes, broth, oregano, basil, and red pepper flakes. Simmer for 20 minutes.
4. Blend with an immersion blender until smooth.
5. Stir in the kale and cook for 20 minutes longer.
6. Add the beans and simmer for 10 minutes.
7. Taste and adjust seasonings with salt, pepper, and lemon juice.

Scotch Broth

From Hot Off the Griddle #10, February 1993.

Warm up on a cool day with a bowl of this hearty soup. 

INGREDIENTS

• 1 cup dried whole green peas
• 1/2 cup navy beans
• 1 good meaty soup bone
• 4 quarts water
• 1 cup pearl barley
• 1/2 cup yellow split peas
• 3 large carrots
• 3 large onions
• 1 cup diced celery
• 2 cups cabbage (cut up)
• 3 medium potatoes, diced
• 1 cup diced turnip
• Salt and pepper

METHOD

1. Soak whole green peas and beans overnight in water.
2. Simmer soup bone in water to cover for about 2 hours; remove bone.
3. Add barley, beans and peas and cook another hour.
4. Add vegetables and cook 1/2 hour.
5. Season to taste.

Makes 8 to 10 servings.

Split Pea Soup

From: Cooking On a Shoestring. First printed it in Hot Off the Griddle #45, November 1995.

INGREDIENTS

• 1 1/2 lbs split peas
• 3 inch sprig of rosemary
• 1 bay leaf
• 2 carrots
• 1 large potato
• 3 stalks celery
• 1 small onion
• 1/4 cup olive oil
• 1 tsp salt
• 3 garlic cloves, minced
• 2 tbsp finely chopped fresh rosemary, or 2 tsp dried

METHOD

1. Soak the peas overnight.
2. Wash the peas, put them in a large soup pot and cover them with 2 inches of water.
3. Add the rosemary sprig and bay leaf.
4. Cover and bring to a boil, reduce the heat, and simmer for 20 minutes.
5. Chop the carrots, potato, celery and onion and saute them in small pan in oil for 10 minutes.
6. Add them to the peas with the salt, garlic, and the remaining rosemary.
7. Cook over low heat for 25 minutes, stirring occasionally.
8. Salt to taste.

Vegetable Soup Even A Man Will Eat

Contributed by Kim Falls

This has been tried and proven, according to Kim, who also suggests a batch of buttermilk biscuits to go with it.

INGREDIENTS

• 2 to 3 Tbsp olive oil (liberal amount to coat the pan)
• 2 to 3 medium potatoes, cut in quarters
• 1/2 cauliflower head, chopped into 2 inch pieces
• 2 to 3 medium carrots, sliced
• 3 cloves garlic, finely chopped
• 1 medium onion, chopped
• 1 to 2 medium apples, skin on, chopped
• 3 soup cubes, vegetable or chicken
• 6 cups water, enough to cover vegetables
• 1/4 cup PURE maple syrup (none of that fake stuff)

METHOD

Add the olive oil to the pan and heat on medium. Toss in the onions and garlic and sauté until the onion is translucent (about 2 to 3 minutes). Be careful not to burn them or the soup will taste bitter. Add the rest of the vegetables and continue to sauté for about 7 minutes, tossing often. Then add water and soup cubes and bring to a boil. Once at a boil, reduce heat to a simmer and let it sit for about 25 to 30 minutes or until the vegetables are all soft and cooked through. Using a hand blender or regular blender, puree the vegetables until smooth (or your desired consistency). Add the PURE maple syrup after it has cooled slightly for a lovely touch of maple goodness.