Flaxseed Cookies

-aka. Bowel Buddies
- Compliments of my co-worker Kirsti Knight

2 1/2 c. ground golden flaxseed
2 tsp. baking powder
2 tsp. cinnamon
1/2 c. sweetner (i.e., maple syrup, honey)
2-3 eggs
1 tsp. vanilla
1/2 - 1 c. water or applesauce (depending if you like a drier cookie)
1 c. frozen blueberries, banana, stawberries, etc.

Add raisins, currents, or cranberries....
Optional: Grind up almonds (1/2 c. ground)

Mix wet in blender. Mix dry ingredients. Mix together. Drop by tablespoon on greased cookie sheet.
Bake for 25-30 minutes at 350 F. (until bottom of cookies are golden brown)
Refridgerate or freeze immediately after cooling.

Note: I haven't tried to make this cookie yet, but I have tasted it and it is actually very tasty and moist.

Curried Beef Pot Pie

2 T. olive oil
1 lrg .onion, diced
1 T. garlic (2 cloves)
1 T. ginger, fresh minced (or 2 tsp. ground)
2 T. curry powder
3 T. flour
1 c. carrots, diced
1 c. potatoes, diced
2 1/2 c. beef broth
2 cinnamon sticks
2 T. chopped mango chutney
1/2 c. raisins
1/2 c. peas
3 Roma tomatoes, diced (or 1 can 14.5 oz. diced tomatoes)
1/4 c. flat-leafed parsley
2 c. ground beef, browned
salt & pepper

• Heat oil in large, heavy pot. Add onion and cook, 8 min.
• Add garlic, ginger, curry powder, and flour; cook, stirring constantly, 2 minutes
• Add carrots, potatoes, broth, cinnamon; simmer 20 minutes
• Add chutney, raisins, peas, tomatoes, parsley, beef, salt & pepper; cook 5 minutes
• 2 layers of pastry - brush with egg

Bake @ 350 F for 40 minutes until golden

Notes: I've made this pie several times. It just keeps getting better. A nice mixture of sweet and spicy and a touch of savory.

Quinoa Salad

- Courtesy of Heather Lacoursiere

2 cups Quinoa
2 1/2 cups chicken stock (may need a little more)

Simmer 1/2 hour.
Cool.
Mix Dressing.

1/2 cup orange juice
2 tsp. orange zest
1/2 cup rice vinegar
1/2 tsp. cumin

Add to Quinoa with
1 cucumber, seeded and diced
1/2 cup green onions (opt.)
1 cup dried cranberries


Notes: This is a scrumptous salad, popping with deliciously subtle flavors of fruit, vegetables, and grains delicately balanced by the chicken stock in which the quinoa is simmered.

Crisp Peppermint Patties

Ingredients:

1 cup butter-flavoured shortening

1/2 cup white sugar

1/2 cup packed brown sugar

2 eggs

1 pkg. (12 oz.) After-eight peppermint patties

1 tsp. vanilla

2 1/3 cup flour

1 tsp baking soda

1/2 tsp. salt

Preparation:

Mix shortening and sugar until fluffy. Beat in eggs, melted peppermint patties and vanilla.

Add flour, baking soda, and salt gradually.

Cover and chill 30 minutes (until easy to handle).

Roll into balls and set 2 inches apart on ungreased baking sheet. Bake at 375 degress for 8-10 minutes or until surface cracks.

Cool 2 minutes before removing from baking sheet onto rack.

NOTES:

These taste just like peppermint patties in cookie form. I used After-eights because they have more chocolate on them than the round mint patties which have more mint.

It is important that butter-flavoured shortening is used so that the cookies will still be soft but will have the crisp cracks on top.

Quick Black Bean Soup

(top with grated cheese)

2 T. olive oil
1 1/4 c. onion, chopped
4 large garlic cloves, finely chopped
1 1/2 tsp. thyme
2 16-oz. cans black beans or bean medley (keep liquid)
600 ml. chicken broth
32-oz. tomatoes, diced in juice
1 14-oz. can corn
2 carrots, thinly sliced
1 small orange pepper, chopped
1 small red pepper, chopped
2 tsp. ground cumin
1/4 tsp. red pepper powder
1 1/2 tsp. hot pepper sauce (opt.)
1 tsp. lime juice
salt to taste

Heat oil in large pot. Add onion, garlic, and thyme: saute until onion is translucent. Add beans with juice, broth, tomatoes with juice, peppers, cumin, red pepper powder, carrot, corn, lime juice. Bring to a boil. Reduce to med-low heat and simmer until soup thickens slightly. (20 min)

Serves 6

Options:
1. Add Hot Pepper Sauce
2. Add chipolte peppers in adobe sauce
3. Use balsamic vinegar instead of lime juice
4. Can puree soup in blender for a smooth taste
5. Top with sour cream and chopped cilantro
6. Add tuscan steak rub for a more smokey flavor


NOTES:
This is a very easy and full flavored soup, one of the best soup recipes I have had recently. It has a nice balance of beans and vegetables. Absolutely delicious. It also freezes well.

Oatmeal Cranberry Cookies with White Chocolate Chunks

Ingredients:
1/2 c. white sugar
1/2 c. brown sugar
1/2 c. butter, softened
1 large egg
1/2 tsp. vanilla
1/2 tsp. cinnamon
3/4 tsp. baking soda
1/4 tsp. salt
3/4 c. flour
1 1/2 c. quick-cooking oats.
3/4 c. dried cranberries
2 squares white chocolate chuncks


Directions:
1. Preheat oven to 375 F
2. In large bowl beat sugar and butter until creamy.
3. Add in egg and vanilla extract and mix until combined.
4. Add cinnamon, baking soda, salt, and flour and mix well.
5. Fold in oatmeal, dried cranberries and white chocolate chuncks until all ingredients are uniformly distributed.
6. Roll dough into 1-inch balls, 3 inches apart on greased cooking sheet. Bake at 375F for 9-12 min, just until the edges are golden brown..
7. Remove from oven and let cool 2-3 min. before transferring to cooling rack.


Adapted from Recipezaar.com

Berry French Toast Bake

Ingredients:

1/2 c. flour

1 1/2 c. milk

1/4 c. sugar

2 tsp. vanilla

1/4 tsp. salt

6 eggs

8 c. bread, cubed

1 1/2 c. frozen, unsweetened berries

Preparation:

Mix and pour into greased 10" x 14" pan.

Bake at 350 F for 30-40 min.

Berry Sauce

Mix in saucepan:

1/2 c. sugar

2 T. orange juice

1 c. frozen berries

1 1/2 tsp. cornstarch

Preparation:

Dissolve the cornstarch in the cold orange juice. Mix together with the berries and sugar. Bring slowly to a boil, stirring constantly.

Cool Berry French Toast Bake slightly, cut and serve topped with Berry Sauce.

This is a healthy breakfast as well as a delicious dessert.

Note: I have used whole wheat bread to make this even healthier and it was still delicious.