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Latest Recipes

Surprise Sausage Bundles
Apr 19 2010

Erika made these for us during one of their visits.  They are really tasty and loved by those who enjoy sauerkraut. This recipe has inspired a sauerkraut/sausage pizza.  We'll add that recipe another time.

Mar 26 2010

"I cooked some black beans last night for a lunch burrito today...and made sure there was enough left over for this. I hadn't flavored the beans while cooking yesterday. After cooling and pouring off all the water, except just barely enough to cover them, I added garlic powder, onion powder, olive oil, balsamic and oregano. Today, after they'd been marinating for a while, they were so delicious that I could have had them over some white rice and called that dinner. Instead..."

David Dawson's Whole Wheat Chick Pea Salad
Mar 26 2010

From a friend: "Here's an original that I made a few months ago. Definitely takes some planning ahead for all the soaking that you have to do but well worth it. It's filling and fun to try out whole wheat - something that I don't think I'd had before. Don't forget - salt well only after it's fully tender. There's something with salt which prevents beans from every getting soft."

Feb 28 2010

This is an unusually, but very good flavored yogurt.  This recipe came from a cooking class Erica took at our local co-op, taught by Rupa Dash.

Paneer
Feb 28 2010

This is tasty added to a vegetable curry.  This recipe came from a cooking class Erica took at our local co-op, taught by Rupa Dash.

Feb 20 2010

This recipe is adapted from a collection of Christmas recipes I looked through in December. It makes cookies that taste a lot like peppermint brownies. We all like them a lot.

Peanut Butter Banana Chocolate Chip Muffins
Feb 20 2010

This is a recipe from our local health food store's monthly magazine. Banana chocolate chip muffins are already delicious--adding peanut butter makes them even more so :-)

Feb 20 2010

I made this over Christmas, and it was a good source of calories when I was up in the night with Asher. The recipe was in our local newspaper in December. I've halved it, so that it makes about five 1-cup servings (or ten 1/2 cup servings--it is very rich!).

Chicken Divan
Feb 20 2010

This is a recipe that we really enjoy at our house. It is originally from a cookbook that Gwen's grade 12 class put together. I like to make enough for two meals; we eat it over rice one time, and over pasta the next. Sometimes I omit the chicken bouillon and use chicken stock in place of part of the milk.

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