By Jennifer Segal
from the Alive Magazine
Makes a great addition to your child's lunchbox, take to a potluck or to energize when your child is at an after-school event. Top with a dollop of sour cream for a burst of flavour.
2 large eggs
1/3 cup (80 ml) tomato paste
1/2 cup (125 ml) coarse ground cornmeal
1 cup (250 ml) cooked black beans
1 cup (250 ml) cooked kidney beans
1 cup (250 ml) fresh or frozen corn kernels, thawed
1 cup (250 ml) diced red bell pepper
1 medium carrot, grated
2 tsp (10ml) dried oregano
1 tsp (5 ml) chili powder
1 tsp (5 ml) onion powder
1/2 tsp (2ml) salt
1 cup (250 ml) grated cheddar cheese
preheat oven to 350 F (180 C)
In large bowl, gently whisk eggs. Stir in tomato paste. Stir in cornmeal, black beans, kidney beans, corn, red pepper, carrot, oregano, chili powder, onion powder, and salt.
Pack mixture into 12 greased standard-sized muffin cups. Bake for 20 minutes, sprinkle tops with cheddar cheese; bake for 5 minutes more. Let cool for 5 minutes before unmoulding.
from the 2018 Milk Calendar
I love casseroles. They are simple to create yet filled with so much good stuff. This recipe can be is meatless but you can add cooked turkey sausage chunks or ground beef.
2 medium sweet potatoes
2 Tbsp (30 ml) butter
1 large clove garlic, minced
1/2 tsp (2 ml) salt
2 Tbsp (30 ml) whole wheat flour
2 cups (500 ml) 18% cream
2 Tbsp (30 ml) chopped fresh thyme
1/2 cup (125 ml) shredded sharp aged Canadian cheddar
Preheat oven to 375F (190C). Scrub potatoes and slice into rounds no thicker than 1/8" (0.03 cm). In a medium saucepan, melt butter over medium heat; add garlic and salt. Stir 1 minute. Whisk in flour until combined. Gradually add cream, whisking until combined. Bring to a boil, whisking occasionally until thickened, for 2 to 3 minutes. Layer half of the potatoes in an 8x8 inch (20 cm x 20 cm)baking dish. Scatter with half of the thyme. Top with half of the cream sauce. Repeat with remaining potatoes; drizzle remaining cream mixture over top. Press potatoes to even out layers and coat in cream. Cover with lid or foil. Bake for 30 minutes. Remove foil or lid, sprinkle with cheddar cheese and remaining thyme. Bake uncovered for 15 minutes until bubbly and top is a deep golden brown. Let stand for 10 minutes before serving.
from It Doesn't Taste Like Chicken
For the butternut squash:
For the stuffing:
2 cups peeled and diced pumpkin
1 eggplant, sliced into 1/2 inch rounds
1 pint ricotta cheese
9 ounces crumbled feta cheese
2/3 cup pesto
2 eggs, beaten
salt and pepper to taste
1 (15 ounce) can tomato sauce
fresh pasta sheets
1 1/3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C).
Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
Bake in preheated oven 30 to 40 minutes, until golden and bubbly.
by April Anderson
Just Another Natural Nut
from my kitchen
My favourite recipes from the kitchen, some tweaked to my needs and the wants of my clients. Without the long drawn-out story and the million pics before you get to the recipe.