Greek Cheese Ball

1/2 cup Parmesan cheese
1/3 cup chopped croutons
1/2 cup kalamata olives, separated1 pkg light cream cheese
1 tbsp greek seasoning, separated2 cloves garlic, crushed
3/4 cup roasted red peppers
2 tbsp oilve oil
3 pita pocket rounds
1/4 tsp salt

Combine Parmesan cheese and croutons and set aside. 
Chop olives. 
Combine cheese, some olives, 2 tsp greek seasoning and garlic.
Shape cream cheese into ball. Coat in croutons. Press centre creating a well.
Place peppers, greek seasoning, and olives into middle. Make pita chips and place around. Bake for 15 minutes until pitas are golden...
Serve and be happy!

Mustard-Crusted Beef Tenderloin with Red Wine Glaze

2 1/2 lb beef tenderloin roast, trimmed
2 tsp canola oil
1/2 tsp salt
2 tbsp whole grain mustard
2 tsp brown sugar
1/4 tsp ground cumin
2 tsp rosemary
ground pepper to taste

Preheat oven to 425F. Bring meat up to room temperature before rubbing on all sides with canola oil and seasoning with salt. Place on parchment paper-lined baking sheet. In a small bowl mix the mustard, brown sugar, cumin, and rosemary. Using the back of a spoon, spread the mustard mixture on sides and top of meat. Season with freshly ground pepper.
Roast for 40 min or until meat thermometer reaches 160F (71C) for medium. Allow to rest 10 min before slicing. Serve with red wine glaze.

Red Wine Glaze
In a small sauce pan combine 1 cup red wine and 1/4 cup sugar and mix well. Bring to simmer and allow to reduce, stirring once in a while, until thickened 20-30 min. Reduction will thicken further when it cools. It can be made several days ahead and stored in fridge. Bring to room temp before serving.
from Inspired (Sobey's) free magazine

Chicken with Apricot and Almonds

1 tsp ground cinnamon
2 tsp smoked paprika
1 tsp cumin
2 tsp salt
6 boneless chicken breasts, sliced
1 tbsp olive oil
1 cup dried apricots
3/4 cup water
2 tbsp honey
1 tbsp lemon juice
1/2 cup toasted almonds
4 cups basmati rice

In a large bowl, combine spices and salt. Add chicken and toss to coat. Heat oil in a large skillet set over med-high heat. Add chicken and cook, stirring for 5 min. Add apricots and water and bring to a simmer. Cook for five minutes, stirring occasionally.
Remove from heat. Stir in honey, lemon juice, and almonds. Serve over rice.

Tomato & Cheese-Stuffed Zucchini

2 zucchini
1/2 tsp garlic powder
1 tbsp olive oil
1/2 small onion, diced
1 small Roma tomato, seeded and diced
1/2 tsp each salt and pepper
1 tsp chopped fresh oregano
1/2 tsp chopped fresh thyme
1/3 cup grated cheddar cheese

Preheat oven to 350F. Trim ends and cut zucchini lengthwise in half. Scoop out seeds to make a trench. Chop seeds and pulp. Place zucchini halves on a parchment paper-lined baking sheet and sprinkle with garlic powder, set aside.
Heat oil in skillet set on med-high. Add onion and saute until translucent. Stir in chopped zucchini, tomato, salt, pepper. Cook a few mins and then add the herbs.
Spoon mixture evenly into zucchini and sprinkle cheese on top. Bake for 20 mins.

Buffalo Chicken Wing Dip

8 oz Cream cheese
356g Chopped chicken (canned or left over)
buffalo wing sauce
Ranch Salad dressing
Shredded cheddar cheese
Spread cream cheese in dish. Top with chicken. Mix wing sauce and ranch and pour over top. Top with cheese. Heat in oven until bubbly and delicious!

Lemon-Glazed Brussels Sprouts

8 cups halved trimmed fresh Brussels sprouts
1/4 cup Miracle Whip
1/4 cup plain yogurt
1 tsp each lemon zest and juice
1/2 tsp yellow mustard

Cook sprouts in boiling water for 8-10 minutes or until crisp-tender. Meanwhile, mix remaining ingredients in large bowl.
Drain sprouts. Add to dressing and toss to coat.
Substitute small broccoli florets instead.

Potato Leek Soup

2 Tbsp olive oil
4 large leeks, white parts only cut into slices
2 lbs baking potatoes, peeled and cubed
5 Cups water
1 tsp salt
1/2 tsp black pepper
1 tub cream cheese
1/2 cup milk
6 slices bacon, cooked and crumbled

heat oil in Dutch oven on med heat. Add leeks, cook 5 min or until tender, stirring occasionally. Add potatoes, water salt and pepper, cover. Bring to boil, simmer on med-low heat 15-20 minutes or until potatoes are tender. Cool 10 min.
Blend leek mixture, in batches, in blender until smooth. Return to pan. Add cream cheese, a tablespoon at a time, cook on med heat until completely melted and mixture is well blended, stirring constantly.
Add milk, cook 2-3 min or until heated through, stirring occasionally. Top with bacon.

- from Kraft Foods What's Cooking

I also added rosemary and shredded cheese on top. Very creamy and delicious!

Butternut Squash, Leek & Apple Gratin

3 tbsp extra-virgin olive oil
2 medium leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried
Coarse salt and ground pepper
1/2 cup dry sherry
1 tbsp chopped fresh sage, plus leaves for garnish
1 lb butternut squash, peeled, seeded, and sliced 1/8-inch thick
1 lb apples, such as Gala, Cortland, Baldwin, or Macoun, peeled, halved, cored, and cut into 1/8-inch thick slices
1/2 cup freshly grated Parmesan cheese


Preheat the oven to 350 degrees. In a 10-inch skillet, heat 2 tablespoons of oil over medium heat. Add leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until they begin to brown, about 10 minutes. Add sherry and sage and cook until liquid is reduced to a glaze, about 3 minutes; set aside.
In a 2-quart shallow baking dish, arrange squash in overlapping layers; season with salt and pepper. Spread leeks evenly over the squash.
Arrange apples in an overlapping layer over the leeks. Brush apples with remaining tablespoon oil. Cover tightly with aluminum foil. Bake 45 minutes.
Uncover and sprinkle cheese over the top. Raise the oven temperature to 450 degrees and bake 10 minutes, or until the cheese has melted and is golden brown. The tip of a paring knife should easily pierce the gratin. Let cool 10 minutes before serving. Garnish with sage leaves.

from Martha Stewart

Crisp-Tender Broccoli in Lemon-Soy Dressing

3 1/2 tablespoons soy sauce

2 tablespoons freshly squeezed lemon juice  

1 1/2 tablespoons sugar

1 head broccoli (about 1 pound)

1 tablespoon extra-virgin olive oil

In small bowl, stir together soy sauce, lemon juice and sugar; set aside. Cut florets from broccoli, reserving the stalk and set aside. Trim the bottom end off stalk and peel off any tough skin. Diagonally slice stalk into 1/4-inch-thick rounds.

Bring a large saucepan of water to boil over medium-high heat. Add broccoli stems and cook 1 minute; add florets and cook until florets and stems are just tender, about 1 minute more. Drain in colander and rinse under cold water. Drain again and pat dry with paper towels.

Set a large, deep skillet or a wok over high heat. When pan is very hot, add oil; heat until near-smoking (oil will begin to ripple). Add broccoli and stir-fry until heated through, about 1 minute. Add dressing and toss to coat

Butternut Squash & Blue Cheese Lasagne

1 butternut squash, , peeled, seeded cubed and roasted

1 package of no-boil lasagna noodles

1 cup shredded mozzarella

1/3 cup blue cheese crumbles

1/4 cup chopped hazelnuts

1/2 sprig rosemary, , finely chopped

Bechamel

4 cups milk

3 sprigs fresh rosemary

5 tablespoons butter

1/4 cup all purpose flour

In a heavy medium saucepan, bring milk and rosemary to boil. Reduce heat and simmer 7-8 minutes. Remove from heat and strain milk to remove rosemary. Set milk aside.

Preheat your oven to 375.

In the same saucepan, melt butter. Add flour and stir until dissolved. Let simmer 2-3 minutes. Whisk in milk a little bit at a time until well-blended. Over medium heat, bring to a near-boil, whisking occasionally. It will thicken as it cooks, and is ready once it reaches a near-boil.

In an 8-inch square baking dish spread a layer of béchamel, some butternut squash, a sprinkle of blue cheese and hazelnuts. Repeat. On the top layer of lasagna, spread the béchamel to coat the pasta, then cover with mozzarella cheese. Sprinkle with the minced rosemary. The extra béchamel sauce is for leftovers – when reheated the lasagna can get a little dry.

Wrap the dish in aluminum foil and bake for 20minutes. Remove the foil and return to the oven for about 15 minutes, or until the cheese bubbles and turns golden.

Lamb Kofta

1 pound ground lamb


4 teaspoons Spice Mixture (recipe follows) 


1 teaspoon paprika


1/4 teaspoon ground cinnamon 


1 large egg


1/2 onion, grated on the large holes of a box grater (1/2 cup)


1 garlic clove, minced


1/3 cup pine nuts, toasted and chopped


1/3 cup finely chopped fresh flat-leaf parsley


1 teaspoon coarse salt


1 tablespoon olive oil


Yogurt Mint Sauce, for serving (recipe follows)

In a large bowl, combine all the ingredients except the oil and yogurt sauce. Mix thoroughly with your hands or a wooden spoon. Form the mixture into 1 1/2-inch balls, and flatten the balls into ovals or football shapes, about 1/4 inch thick.

In a large nonstick skillet, heat 1/2 tablespoon of the oil over medium-high heat. Add half the lamb patties. Cook until the first side is golden brown, about 3 minutes; flip the patties, and cook 2 minutes more. Transfer to a paper-towel-lined plate.

Wipe the skillet with a paper towel; heat the remaining 1/2 tablespoon oil. Repeat the process with the remaining lamb patties. Serve warm or at room temperature with yogurt sauce on the side.

Spice Mixture

- makes 1/4 cup -

4 1/2 teaspoons ground coriander


4 teaspoons ground cumin
1 

1/2 teaspoons ground nutmeg


1 teaspoon ground cinnamon 


1/2 teaspoon ground cloves


1/2 teaspoon cayenne pepper



Mix the spices together in a small bowl or container. Store, tightly sealed, at room temperature up to 3 months.

Yogurt Mint Sauce

- makes 1 cup -

8 ounces plain whole-milk yogurt, preferably Greek-style


3 tablespoons finely chopped fresh mint 


1 1/2 teaspoons fresh lemon juice


1 small garlic clove, minced

Combine all ingredients in a small bowl, and stir well to combine. Sauce can be made up to 1 day ahead; store in an airtight container in the refrigerator. Serve chilled or at room temperature

Saffron Rice

1/4 tsp. saffron

3 c. chicken broth

1/2 c. onion, diced

2 tbsp. olive oil

1 1/2 c. rice

1 tsp. salt

1/8 tsp. pepper

Add saffron to broth. Cook onions in oil in sauce pan. Add rice, salt & pepper and brown. Reduce heat, cover and simmer for 20 minutes, or until all liquid is absorbed. Serves 6.

Note: Due to the high price of saffron, you may substitute Turmeric, for the yellow color.

Dhal

8 oz (225) red lentils

2 tsp ground ginger

1 tsp ground cumin

1 tsp tumeric

2 potatoes, peeled and diced

2 tbsp butter

1 lg onion, peeled and sliced

1 sm green pepper, chopped

1 tsp curry powder

1 clove garlic, crushed

4 tomatoes, peeled and chopped

salt

In a saucepan containing 1½ pints (850 ml) of water add one teaspoon each of ginger, cumin, turmeric and salt, then bring it all to the boil. Stir in the lentils, let it come back to a gentle simmer and cook for 5 minutes. After that add the diced potato and continue cooking until the lentils have turned mushy (making sure the mixture doesn't stick to the bottom of the pan by giving it a stir now and again).

While that's cooking, heat up the butter in another pan and fry the onion and pepper in it (over a fairly high heat) until the onion has browned – then lower the heat and stir in the Madras curry powder (if you like your curries hotter, you can add more), the garlic, the remaining ground ginger and the chopped tomatoes. Cook for a minute before adding the lentil mixture, then taste, season with more salt and cook gently for a further 5-10 minutes (stirring from time to time). Serve this with rice and yoghurt

Raita

1 large unpeeled English hothouse cucumber, halved, seeded, coarsely grated

2 cups plain whole-milk yogurt

1/4 cup (packed) chopped fresh mint

1 teaspoon ground cumin

1/4 teaspoon plus pinch of cayenne pepper

Wrap grated cucumber in kitchen towel and squeeze dry. Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Sprinkle raita with pinch of cayenne pepper and serve.

Sweet Potato and Chickpea Curry

2 medium red onions, peeled


1 clove garlic, peeled


1 bird’s eye pepper

1 Thai chili or other very hot small pepper with its seeds


2 ½ to 3 inch piece of ginger, peeled and cut into chunks


3 tbsp canola oil


½ tsp hot red pepper flakes


½ tsp ground ginger


1 tsp ground coriander


1 tsp ground cumin


1 ½ tsp ground turmeric


3 cardamom pods, lightly crushed (we used 1 tsp ground cardamom and it was fine)


Salt to taste


2 pounds (about 3 medium) sweet potatoes, peeled and cut into ½ to 1 inch cubes


1 ¾ cups coconut milk (we always use light)


1 tbsp tamarind paste


2 ¼ cups hot vegetable broth


4 to 5 cups (about 4 cans) cooked chickpeas


2 tbsp chopped cilantro leaves

1. In a food processor, combine onions, garlic hot pepper and ginger. Pulse until finely chopped. Place oil in a large sauté pan over medium-low heat. Add chopped onion mixture and sauté until softened, about 5 minutes.


2. Add hot pepper flakes, and spices. Stir to mix. Add sweet potatoes and stir until well covered in spices. Stir in coconut milk.


3. Dissolve tamarind paste in hot broth and add to pan. Bring to boil, then reduce heat and simmer, partially covered, until sweet potatoes are just tender, about 25 minutes


4. Add chickpeas and simmer until heated through, about 5 minutes. Adjust salt to taste. Transfer to a warmed bowl and sprinkle with chopped cilantro.

Yield: 6-8 servings

Popcorn with Dried Oregano and Lemon

4 Tbsp. extra-virgin olive oil

2 Tbsp. fresh lemon juice

Zest of 1 lemon

1/2 cup popcorn kernels

1 tsp. sea salt

2 tsp. dried oregano

2 tsp. sesame seeds

1/8 tsp. freshly ground pepper

Whisk together olive oil, lemon juice, and lemon zest in a small bowl. Set aside.
Pop kernels according to package directions, then transfer popcorn to a large serving bowl. Pour reserved oil-lemon mixture on top, and mix well. Season with remaining ingredients, and toss. Serve immediately.

Black Bean-Goat Cheese Dip

1 tablespoon olive oil , plus more for brushing (optional)

1 small onion , chopped (about 1 cup)

2 cloves garlic , minced

1 1/2 teaspoons cumin (preferably whole seeds, freshly toasted and ground)

2 cans (15.5 to 19 ounces) black beans , drained and rinsed

1 cup chicken stock

Salt and freshly ground pepper , to taste

2 large poblano peppers

1 bunch scallions , sliced (about 1/2 cup)

1/2 cup coarsely chopped cilantro

1 log (11 ounces) fresh goat cheese

6 whole grain tortillas , cut into wedges

In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in cumin and cook 30 seconds. Add 1 can beans and lightly mash using a potato masher. Stir in chicken stock and remaining can of beans. Simmer until very thick (but not pasty), 5–7 minutes. Season with salt and pepper. Let cool.

Meanwhile, place poblano peppers directly on a burner over a medium-low gas flame. Turn regularly with tongs to blacken skin, 10–15 minutes (if you don't have a gas stove, you can blacken peppers on a sheet pan under a broiler, turning regularly, about 15 minutes). Place peppers in a paper bag; seal and let sit (and steam) until cool enough to handle. Peel peppers, removing as much of the charred skin as possible without rinsing. Seed and coarsely chop. Transfer to a small bowl and toss with scallions and cilantro.
Preheat oven to 375°. In the bottom of a 1- to 1 1/2-quart soufflé or baking dish, spread half of bean mixture. Top with half of cheese, crumbled, and half of pepper mixture. Repeat layering once more, ending on pepper mixture. Place dish on a sheet pan and bake 30–35 minutes, until top is bubbling. Meanwhile, arrange tortilla wedges on a large baking sheet in a single layer. Place in oven with dip and bake 10–12 minutes or until crisp. Brush with oil and sprinkle with salt, if desired. Serve hot with tortilla chips on the side.

Indian-Spiced Cauliflower Dip

1 head cauliflower (about 1 1/2 pounds), broken into small florets

1 3/4 tsp. coarse salt , divided

1 Tbsp. canola oil

1 tsp. black mustard seeds

1 medium yellow onion , finely diced

1 Tbsp. curry powder

1 Tbsp. sugar

1 cup plain, low-fat yogurt

1/4 cup reduced-fat sour cream

1/3 cup chopped cilantro

1/4 tsp. nutmeg

1/4 tsp. cayenne pepper

1/4 tsp. freshly ground black pepper

Bring a large pot of water to a boil. Add cauliflower and 1/4 teaspoon salt. Partially cover pan and simmer until tender, about 10 minutes. Drain.
In a small sauté pan over medium heat, warm oil and coat pan. Add mustard seeds, cover, and cook until seeds stop popping, about 30 seconds. Add onion and sauté until translucent, about 5 minutes. Add curry, 11/2 teaspoon salt, and sugar, and cook until fragrant.
Mash cauliflower and add onion mixture and remaining ingredients.

Smoky Black Bean Dip

 1 1/2 Tbsp. canola oil

1/2 cup thinly sliced green onions , including green tops

2 tsp. ground coriander

2 tsp. ground cumin

2 cans (15 ounces) black beans , drained and rinsed

1/4 cup lime juice (about 2 limes)

2 tsp. canned chipotle chilies in adobo sauce

2 tsp. coarse salt

1/2 cup reduced-fat sour cream

1 small jalapeno chili , seeds and ribs removed, minced

1/2 cup and 1 Tbsp. minced cilantro

In a medium sauté pan, heat oil over medium heat. Add onions, coriander, and cumin. Sauté, stirring frequently, until onions are softened, about 2 minutes. Add beans and 1/3 cup water. Simmer until water evaporates, 5 to 7 minutes. Cool 5 minutes.
In the bowl of a food processor fitted with a metal blade, process bean mixture until coarsely mashed. Add lime juice, chipotle chilies, and salt. Process until smooth. Add sour cream, jalapeño, and 1/2 cup cilantro. Pulse just until cilantro is incorporated. Adjust seasoning, then transfer to a bowl. Garnish with remaining cilantro and serve immediately.

Jane’s Quinoa Salad

1 cup quinoa

2 cups chicken broth (you can use water if you like or low sodium broth)
2 tbsp olive oil
2 tbsp lemon juice or balsamic vinegar (I use the vinegar)
2 scallions chopped (I use green onions or none at all)
1/2 cup toasted almonds - chopped (I use the ones with the skin still on)
1/2 cup dried cranberries (I used crazens)
1 cup crumbled feta
 
Cook the quinoa in the broth - cool and add all the other ingredients.

TJ & Danielley’s Amazing Huevos Rancheros

4 slices bacon, diced

1 cup diced onion

1/2 cup diced red pepper

2 tbsp fat-free cream cheese

1 cup fresh corn, off the cob

1 clove garlic, minced

1 jalapeno pepper, seeded and finely chopped

2 teaspoons ground cumin

2 teaspoons ground coriander

1 1/2 cups cooked black beans

1 cup diced tomato

3 tablespoons chopped fresh cilantro

salt and pepper

6 small tortillas

 2 cups grated cheddar cheese

 12 eggs

sour cream, for garnish

chopped fresh coriander, for garnish

For ranchero mix, heat a large sauté pan over medium heat and add bacon. Cook until crisp, remove to drain, and remove all but 1 tbsp bacon drippings.

Add onion and red pepper and sauté until onions are translucent, about 5 minutes. Stir in corn, garlic, jalapeno, cream cheese and spices and cook for 2 minutes.

Add beans and tomato and cook until warmed through. Remove from heat, stir in coriander and season to taste.

Preheat oven to 400 F.

Grease 6 8-ounce ovenproof dishes and line each with a tortilla. Spoon ranchero mix into each tortilla and sprinkle with grated cheddar. Break 2 eggs into each dish and season lightly.

Bake for 15 minutes, or until eggs reach desired doneness. Place each bowl on a saucer (the bowls will be hot) and top with a spoonful of sour cream and a sprinkle of coriander and serve immediately.

Naturally if there is only 2 of you just throw the right amount of ingredients into a pan to cook. The spoon into tortillas and eat while watching a delightful DVD!

Really Nice Sunday Morning Pancakes

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1 1/4 cups milk

1 egg

3 tablespoons butter, melted

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.