WINGS COOKBOOK

Women Inspiring Next GenerationS

Mission Statement WINGS is an organization dedicated to empowering women by providing them with protection from exploitation, health services, education and financial support. Our intention is to achieve this goal by raising funds that will be used to target sex trafficking, fistula treatment, education and micro-finance in developing countries and women’s support services locally. We will also promote awareness of these issues in order to recruit as many as possible to this global movement. Women are not the problem, but the solution. The United Nations Development Programme (2006) reports that empowered women finance education of younger relatives, reduce infant mortality, improve health and nutrition and raise economic productivity. This is known as “The Girl Effect” and is the inspiration for WINGS. Notre Mission WINGS est une organisation dédiée à aider les femmes à devenir autonome et acquérir le pouvoir en leur fournissant une protection contre l'exploitation, des services de santé, d'éducation et de soutien financier. Nous prévoyons nous y rendre en amassant des fonds qui seront utilises pour cibler le trafic sexuel, le traitement de la fistule, l’éducation et la micro finance dans les pays en développement et des services de soutien des femmes au niveau local. Nous allons également promouvoir la sensibilisation a ces sujets afin de recruter le plus grand nombre possible pour ce mouvement mondial Les femmes ne sont pas le problème, mais la solution. Le programme de développement des Nations Unies (2006) rapporte que les femmes ayant du pouvoir financent l'éducation des membres de leur famille plus jeunes, réduisent la mortalité infantile, améliorent la santé et la nutrition de leur proche et augmentent la production économique. C'est ce qu'on appelle « l'effet fille » et est la source d'inspiration pour WINGS.

Table of Contents
CHEF’S SUGGESTIONS…………………………………… SOUPS & STARTERS……………………………………….. Broccoli Soup (Sara)………………………………………….. Lemon Lentil Soup (Natalie)…………………………………. Roasted Pear Butternut Soup…………………………………. Lentil Soup with Lemon and Coriander (Miraim)……………. Fresh Tomato-Basil Soup (Marjorie)…………………………. Celery and Dill Dip Appetizer (Ali)…………………………... Sharon’s Gravalax……………………………………………... Melon and Proscuitto or Smoked Turkey (Gini)……………… Hot Artichoke Dip (Lois) …………………………………….. Smoker Trout Spread (Debbie) ………………………………. SALADS………………………………………………………. Chickpea, Sweet Pepper & Boccocini Salad (Geney)………… Creamy Garlic Salad (Aviva) ………………………………… Moroccan Beet Salad (Sara) ………………………………….. Randee’s Super Spinach Salad………………………………… Light Caesar Salad (Helen) …………………………………… Orzo and Atichoke Salad (Sara H.) …………………………… Mexican Chopped Salad with Honey Lime Vinagrette(Rhona). Spinach and Strawberry Salad (Linda)…..……………………. Purple Cabbage Salad (Amira) ………………………………... Russian Potato Salad (Nadia) …………………………………. Strawberry Walnut Spinach Salad (Sherry) …………………… Moroccan Roasted Pepper Salad (Mia) ……………………….. VEGETARIAN…………………………………………………. Cheese Cannelloni (Gini) ……………………………………… Broccoli Quiche (Helen) ………………………………………. Lima Bean Casserole (Natalie) ………………………………… 5 9 10 10 11 12 13 14 14 15 15 15 16 17 18 18 19 19 20 21 21 22 23 23 24 25 26 26 27
2

Penne Pasta Veggie Delight (Sherry) ………………………….. 27 Spinach Pesto Fusilli (Thelma) ………………………………… 28 FISH………………………………………………………………29 Maple-Glazed Roasted Salmon (Debbie) ………………………. 30 Mediterranean Frilled Salmon (Thelma) ………………………. 30 Mustard Maple Salmon (Doris) …………………………………..31 Sharon’s Singapore Fish………………………………………… 31 Tilapia with Bread Crumb Topping (Sara)……………………… 32 MEAT & POULTRY……………………………………………...33 Chicken Dish a la Randee ………………………………………. 34 Chicken and Rice Casserole (Marjorie)…………………………. 34 Tomato Basil Chicken (Aviva) ………………………………….. 35 Thai Chicken Thighs (Amira)…………………………………… 36 Sara’s Moroccan Chicken with Couscous………………………. 37 Chicken with Dried Cherries and Cranberries (Miriam) …………38 Risky Whisky Wings (Ali) ……………………………………… 39 Sara’s “I have only 5 minutes” Chicken Legs…………………… 39 Mediterranean Chicken with Lemon and Olives (Mia) ………… 40 Chicken Fajitas (Rhona) ………………………………………… 41 Veal Picatta (Linda) ………………………………………………41 Dijon Apple Pork Tenderloin (Geney) ………………………….. 42 Shashlik (Nadia) ………………………………………………… 42 The forgotten Meatloaf (Lois) …………………………………… 43 Soljanka (Nadia) ……………………………..………………….. 44 One-Pot Lamb With Olives Tomatoes And Spinach (Lynda)…... 45 SIDES……………………………………………………………..46 Brussel Sprouts with Shallots and Mustard (Doris) …………….. 47 Quick Green Beans (Sara from Mia) ……………………………. 47 Quinoa with Mango & Nuts (Sara) ………………………..……. 48 Squished Squash (Sara) ………………………………………… 48 Parsnip potatoes (Lois) ………………………………………….. 49

3

DESSERTS……………………………………………………… 50 Sweet Corn Bread (Geney) ……………………………………... 51 Walnut Sponge Cake (Nadia) …………………………………… 51 Iva Mae's applecake (Lois) ……………….…………………….. 52 Nut Muffins (Geney) …………………………………………… 53 Vanilla- Soaked Fruits (Debbie) ………………………………… 53 Chocolate party cake (Geney) …………………………………… 54 Easy light icing base (Geney) …………………………………… 55 Lemon Granita (Make ahead) (Gini) …………………………… 55 Raspberry Compote (Nadia) ………………………………..…… 56 Home made Apple Sauce (Sherry) ……………………………… 56 Pascale’s Easy Lemon Bars……………………………………… 57 Best Brownies (Thelma) ………………………………………… 58 Peaches in Red Wine with Honey and Cinnamon(Miriam)…..… 58 Pear Pie With Nut Crust (Mia) ……………………………….… 59 Old Fashioned Blueberry Loaf (Amira) ………………………… 60 Apple of my Eye Cake! (Randee) ………………………………. 61 Chocolate Fondue Fun (Ali) …………………………………….. 61 Glazed Lemon Cake (Geney) …………………………………… 62 Lemon Squares (Linda) ………………………………………… 63 Banana Marble Chocolate Chip Cake (Marjorie) ………………. 63 About Pencils For Kids ….……………...……………………….64

4

CHEFS’ SUGGESTIONS
ALI: Celery and Dill Dip Appetizer……………………. Risky Whisky Wings……………………................ Chocolate Fondue Fun……………………............. AMIRA: Purple Cabbage Salad……………………............. Thai Chicken Thighs…………………................... Old Fashioned Blueberry Loaf………………....... AVIVA: Creamy Garlic Salad…………………..................... Tomato Basil Chicken…………………................... DORIS: Mustard-Maple Salmon…………………............. Brussel Sprouts with Shallots and Mustard…... GENNY: Chick Pea, Sweet Pepper & Bocconcini Salad... Dijon Apple-Pork Tenderloin………………….. Chocolate Party Cake…………………............... GINI: Melon & Prosciutto or Smoked Turkey............. Canneloni……………………………………....... Lemon Granita…………………………………. 14 39 61

22 36 60

18 35 31 47

17 42 53

15 26 55

5

HELEN: Broccoli Quiche………………………………… Ceasar Salad……………………………………. LOIS: Hot Artichoke Dip…………………………….... Roasted Pear Butternut Soup…………………. Forgotten "Meatloaf" …………………………. Creamy Parsnip Mashed Potatoes……………. Iva Mae's Apple Cake………………………….. MIA: Moroccan Roasted Pepper Salad……………….. Mediterranean Chicken with Lemon and Olives Pear Pie with Nut Crust………………………… MIRIAM: Lentil Soup with Lemon and Coriander………… Chicken with Dried Cherries and Cranberries… Peaches in Red Wine with Honey and Cinnamon NADIA: Russian Potatoe Salad………………………… Soljanka………………………………………... Shashlik………………………………………... Raspberry Compote…………………………... Walnut Sponge Cake………………………….. RANDEE: Spinach Salad………………………………….. Chicken Dish a la Randee…………………….. Apple of my Eye Cake…………………………

26 19 15 11 43 49 47

21 36 54 11 34 53

20 39 37 51 51 19 34 61

6

SARA: Quick and Easy: Broccoli Soup………………………………….. Quick Green Beans……………………………. 5 Minute Chicken Legs………………………... Healthy Delight: Tilapia with Bread Crumb Topping………… Quinoa with Mango & Nuts............................... Squished Squash................................................. Middle East Meal: Lemon Lentil Soup............................................. Moroccan Beet Salad......................................... Moroccan Chicken............................................. SHARON: Homemade Smoked Salmon (Gravlax)…........ Singapore Fish................................................... SHERRY: Strawberry-Walnut- Spinach Salad............... Penne Pasta Veggie Delight (Sherry)................. Cinnamon Apple Sauce a la Mode.................. THELMA: Spinach Fusilli……………………………….. Mediterranean Grilled Salmon…………….. Best Brownies………………………………... LINDA: Spinach and Strawberry Salad…………….. Veal Picatta…..……………….……….…….. Lemon Squares…………………………….....

10 47 39 32 48 48 10 18 37

14 31

23 28 56 28 30 58 21 41 63

7

RHONA: Mexican Chopped Salad…….………..…….. Chicken Fajitas…………….…………….….. MARJORIE: Fresh Tomato-Basil Soup………………….. Chicken and Rice Casserole……………….. Banana Marble Chocolate Chip Cake……..

21 41 13 34 63

8

HE WHO OPENS A SCHOOL DOOR CLOSES A PRISON Victor Hugo

SOUPS & STARTERS

9

Broccoli Soup (Sara) 1 tbsp margarine 1 onion – roughly chopped 1 broccoli – washed & roughly chopped 2 carrots – peeled & chopped 1 tbsp of chicken Soup Powder 5 sprigs of fresh dill (or dried) Salt & pepper to taste½ tsp of thyme (optional) Hot water Mix onion and margarine in a microwave safe casserole and microwave on high for 2 minutes. Add chopped broccoli and carrots; fill casserole with enough hot water to cover vegetables. Add soup powder and dill. Microwave for about 20 minutes until carrots are soft. Purée – use a hand mixer directly in the casserole if you have one. Add salt and pepper to taste. Add thyme if desired. Lemon Lentil Soup (Natalie) 1 cup of red lentils 6 cups of water 1 onion chopped and sautéed or micro waved 1tbsp minced garlic sautéed 3 carrots peeled and chopped 1 lemon freshly squeezed 1 cup chopped Italian parsley 1 tbsp chicken soup powder (if desired) Salt and pepper to taste Add lentils, sautéed onions and carrots to cold water. Bring to a boil. Lower heat and cook until carrots and lentils are soft. Purée – you can put a hand mixer (like the Braun) directly into the pot. Add lemon juice, parsley, salt and pepper

10

Roasted pear-Butternut Soup (Lois) 2 ripe pears, peeled, quartered and cored 2 pounds butternut squash, peeled seeded and cut into 2-inch chunks 2 medium tomatoes, cored and quartered 1 large leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly 2 cloves of garlic, crushed 2 tbsp extra virgin olive oil 1/2 tsp of salt and 1/2 tsp of pepper to taste 4 cups vegetable broth or reduced sodium-chicken broth divided 2/3 crumbled any blue-veined cheese 1 tbsp thinly sliced fresh chives or green scallions preheat oven to 400. Combine pears, squash, tomatoes, leek garlic, oil, salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast; stir occasionally until vegetables are tender. 40-55 minutes. Let cool slightly Place half the vegetables and 2 cups of broth in a blender; puree until smooth. Transfer to a large saucepan on stove. Puree the remaining vegetables and add the last 2 cups broth. Add salt and combine with other puree in pan Cook soup over medium-low heat, stirring until hot, about 10 minutes. Divide among bowls garnish with crumbled cheese, chives or scallion greens.

11

Zucchini Soup (Doris) 2 tbsp margarine (for pan) 2 apples 1 onion 1-3 tsp curry 4 cups chicken stock 3 cups diced unpeeled zucchini ¼ cup rice 1 cup milk Sautee apples and onion until soft. Sprinkle with curry and stir/cook for a few seconds. Pour in stock and bring to boil. Add zucchini, rice. Cover and simmer until soft Lentil Soup with Lemon and Coriander (Miriam) 2 cups red lentils 8 cups clear chicken broth or vegetable broth ½ cup olive oil 1 onion chopped 6 cloves of garlic crushed 4 stalks of celery chopped ¾ cup fresh coriander Salt and black pepper Juice of 2 lemons Place the lentils (well- rinsed) in the broth, cover and bring to a boil. Continue to cook on a low heat for 30 minutes. Remove the foam that gathers on top. Warm the olive oil in a pan and sauté the onions until golden. Add the garlic, celery, and coriander and sauté for 5 minutes. Add the ingredients from the pan to the pot with the broth and lentils. Add salt and pepper and cook for an additional 15 minutes. Add the lemon juice and cook for 5 more minutes.

12

Fresh Tomato-Basil Soup (Marjorie) Serves 4 8 large fresh tomatoes 1 tbsp of oil 3 large shallots, chopped 1/2 cup finely chopped sweet red pepper 3/4 cup chicken stock pinch of hot pepper flakes 1/4 cup finely shredded basil leaves 1/4 cup finely chopped fresh Italian parsley salt and pepper to taste -Immerse tomatoes in a large saucepan of boiling water for 10 seconds or until the skin loosens. Drain then chill under cold running water. Remove the core and slip of the skins. -Cut the tomatoes in half and scoop out and discard the seeds. Cut the tomatoes into 1/2 inch pieces and set aside. -Heat the oil in a large saucepan over medium-low heat. Add the shallots and red pepper, cook uncovered for 10 minutes or until the shallots are soft and translucent. Check and make sure that the shallots do not brown. -Add the stock and hot pepper flakes. Increase the heat to high and bring to a boil. Reduce the heat to medium and simmer covered for 5 minutes. -Stir in tomatoes, basil and parsley. Increase the heat to high and cook for 3 to 5 minutes or until the soup is heated through. -Season with salt and pepper to taste. -The soup can be served as is or you can puree as you like with a hand blender.

13

Celery and a Dill Dip Appetizer (Ali) Celery Fresh dill Sour cream Mayo In a bowl, mix the fresh dill and half a cup of sour cream and 3 table spoons of mayonnaise until the sauce is thick, add salt and pepper to your liking. Cut celery into 3 or 4 inch stalks and serve cold. If you prefer a blue cheese dip you can just use some blue cheese salad dressing and it makes for a nice light appetizer! Sharon's Gravlax This is homemade smoked salmon; Incredibly easy to do and always impressive. 1 2-3 lb salmon filet, skinless and boneless (I buy it at costco) 1/2 cup salt 1 cup sugar 1 head of coarsely chopped dill, stems and all A few dashes of liquid smoke (optional) (I buy it at Vielle Europe on St Laurent) Mix all the ingredients except the liquid smoke. Lay out a long piece of saran wrap in a glass Pyrex dish. Place 1/2 of the mixture on the bottom of the dish and lay the salmon on it. Sprinkle a little liquid smoke, if desired, and cover with the remaining mixture. Wrap tightly in saran wrap and then in a plastic bag so that no air remains. Make sure all surfaces are covered in the mix. Place in the glass Pyrex dish in fridge for 24 36 hours. Liquid will come out of the salmon so make sure your dish has sides of at least 2 inches. Rinse off most of the mixture, slice and serve.

14

Melon and Prosciutto or Smoked Turkey (Gini) Cantaloupe – peeled, seeded and sliced Smoked turkey or prosciutto – rolled Directions: Arrange in alternate sequence or roll meat around cantaloupe slices Hot Artichoke Dip (Great as a pre dinner snack) (Lois) 1 cup fresh grated Parmesan cheese 1 cup fresh grated Swiss cheese 1 cup mayonnaise 1 small onion slivered 1/4 cup dry parsley 1/2 tsp (I add more)depending on your preference 1 dash black pepper Combine all ingredients then gently stir in 1 can Artichoke Hearts cut in quarters (or if you like fresh, you can do that instead, around 3). Bake in oven 350 in medium ramekin dish about 25 minutes or until bubbly and browned. Can be reheated for snack next day too! Serve with toasted pitas, fresh baguette or veggies.
Smoked Trout Spread (Debbie) 8 oz. skinless smoked trout fillet ½ cup plain yoghurt 3 tbsp mayo 3 tbsp chopped fresh dill 2 tbsp lemon juice 1 tbsp chopped green onion 2 tsp prepared horseradish ¼ tsp pepper In food processor combine all, process till smooth and refrigerate 1 hour (even better next day). Serve with crackers or baguettes or veggies.

15

ONLY THE EDUCATED ARE FREE

Epictetus

SALADS

16

Chickpea, Sweet Pepper & Bocconcini Salad (Geney) Pearl bocconcini adds a pretty touch to this marinated salad, terrific as a starter or a side dish. 2 cans chickpeas, 540 ml each, drained and rinsed 1 large sweet red pepper, diced 1 large sweet yellow pepper, diced 1 cup (250 mL) diced celery 2 cups (500 mL) drained pearl bocconcini, about 12 oz (375 g) 1⁄2 cup (125 mL) white wine vinegar 1 tbsp (15 mL) liquid honey 1⁄4 tsp (1 mL) smoked paprika Salt and freshly ground pepper 3⁄4 cup (175 mL) olive oil Lettuce leaves Sliced tomatoes or halved grape tomatoes (optional) Combine chickpeas, red pepper, yellow pepper, celery and bocconcini in a large bowl or airtight container. Whisk together vinegar, honey, paprika, 1⁄2 tsp (2 mL) salt and 1⁄4 tsp (1 mL) pepper. Gradually whisk in oil until blended. Pour over chickpea mixture and toss gently to coat. Cover and refrigerate for at least 4 hours or for up to 3 days (toss salad gently occasionally while marinating). To serve, let salad stand at room temperature for about 15 minutes. Season to taste with salt and pepper. Serve on lettuce leaves and garnish with tomatoes, if desired. Serves 8 to 12

17

Creamy Garlic Salad (Aviva) Dressing: 5 TBS low fat mayonnaise 2 TBS sugar 3 TBS white vinegar 3 cloves fresh garlic, minced ¼ tsp sea salt ¼ tsp ground pepper Salad: 1 large head romaine lettuce cut into chunks 2 small cucumbers, peeled and sliced 1 cup sliced mushrooms 1 cup croutons Whisk the dressing ingredients. Combine the salad ingredients and lightly dress. Top with croutons. Moroccan Beet Salad (Sara) 4-5 Beets 1 tbsp Olive Oil Freshly squeezed juice from ½ a Lemon (or to taste) ½ tbsp cumin 1 tbsp sugar ½ tsp salt Wrap beets in tin foil and roast in oven at 400 until soft (1/2 to 1 hour) Let cool. Peel and slice into strips. Whisk oil, lemon, cumin and sugar together and pour over beets Refrigerate

18

Randee's Super Spinach Salad Salad: 1 package baby spinach 1 1/2 cup of cooked brown rice 1/3 cup mushrooms 1/2 red and green pepper each 1/2 package of bean sprouts 3 to 4 green onions sliced (white part only) 1/3 cup raisins, handful of cranberries Mandarins from a can Handful of salted cashews Salt and pepper to taste Dressing: 1/4 cup Soya sauce 1/2 cup Mazola oil 3 to 4 garlic cloves pepper to taste Directions: Mix dressing and pour over salad half hour before serving.

Light Caesar Salad (Helen) 1 cup light mayo 1 tbsp lemon juice 1 tsp Worcestershire 1 clove of garlic, minced ¼ tsp salt 1/8 tsp pepper ½ cup light parmesan cheese 1 tbsp milk Whisk until well blended. Pour over romaine lettuce

Orzo and Artichoke Salad (Sara H)
19

11/2 cups of orzo 3/4 cup of oil, they say olive but you can mix it A couple of jars of marinated artichoke hearts or one big tin that is not marinated 1 large egg yolk 2 tbsp of white-wine vinegar 1 tsp of Dijon mustard 2 tbsp of minced fresh basil 2 ounces or 100 grams of prosciutto ham, minced 2 ounces of parmesan cheese grated 2 tbsp of fresh lemon juice 1/4 cup fresh parsley minced 4 scallions minced Basil leaves for garnish In a large saucepan of boiling salted water cook the orzo for 7 minutes, drain in a sieve and refresh it under cold water to stop it from cooking any more. Toss it with 1/4 cup of oil. Cut up the artichokes and put them in with the orzo. In a small bowl whisk together the egg yolk, the vinegar, the mustard and salt and pepper to taste, and add the remaining 1/2 cup of oil, in a stream whisking and whisk until the dressing is emulsified and thick looking. Whisk in the minced basil and pour the dressing over the orzo. Add the prosciutto and the parmesan cheese, the lemon juice, the parsley the scallions and some salt and pepper to taste. Toss. You can put in the fridge overnight or just make it on Sunday morning. Garnish with some basil leaves.

20

Mexican Chopped Salad with Honey Lime Vinagrette (Rhona) 2 1/2 cups chopped romaine lettuce 1 can (15.5 oz) black beans, rinsed and well drained 3/4 cup chopped seeded tomato 3/4 cup fresh corn kernels, uncooked (or frozen or canned) 3/4 cup thinly sliced radishes Half a ripe avocado, diced 1 red bell pepper, chopped 1/4 cup crumbled reduced-fat feta cheese Honey-Lime Dressing 1/4 cup fresh lime juice 1/4 cup olive oil 2 tbsp honey 2 tbsp finely chopped fresh cilantro 1 garlic clove, peeled and minced 1 tsp chopped jalapeño pepper (use canned for less heat)

Spinach and Strawberry Salad (Linda) 3 cups spinach leaves (without stems) 12 strawberries, halved Vinaigrette: 2 Tblsp. canola oil, 1 Tblsp. cider vinager, 2 tsp. honey, 1/4tsp. pepper, dash od hot pepper sauce Optional garnish: toasted sesame seeds or toasted slivered almonds

21

Purple Cabbage Salad (Amira) Salad: 16 ounces shredded purple cabbage 1/3 cup chopped scallions 1/3 cup pine nuts 3 carrots, julienned, or 1 (8-ounce) bag shredded carrots 1 (11-ounce) can mandarin oranges, reserving liquid 1-2 handfuls dried cranberries (can be sweetened kind) Dressing: 4 tbsp brown sugar 1/2 tsp freshly ground black pepper 1/4 tsp fine sea salt 4 tbsp red wine vinegar 1 tbsp reserved mandarin orange liquid 1/2 cup vegetable oil 1 tsp parve chicken consommé powder 1/2 tsp garlic powder Place the cabbage, scallions, pine nuts, carrots, oranges and cranberries into a large Ziploc bag. Set aside. In a jar or cruet, mix the brown sugar, pepper, salt, vinegar, reserved liquid from the oranges, oil, consommé powder, and garlic powder. Close and shake until thoroughly mixed. Pour over the salad. Refrigerate to let the flavors mix for at least 1 hour. May be prepared early in the day. YIELDS: 8-10 servings

22

Russian Potato Salad (Nadia) potatoes eggs onion Cucumber canned peas mayonnaise milk salt and pepper to taste canned peas Method Boil and peel potatoes and eggs. Cut them up into pieces. Cut up cucumber and onion and add to eggs and potatoes. For the dressing, combine mayonnaise and a small amount of milk and salt and pepper. Stir or shake up in a closed container. The dressing can be as thick or as thin as you wish, but it is best to have it the consistency of ranch dressing. Add dressing to salad and stir.

Strawberry Walnut Spinach Salad (Sherry) Strawberries Walnuts Spinach Balsamic Vinaigrette Directions: Combine and toss!!

23

Moroccan Roasted Pepper Salad (Mia) 6 - 8 (or more) large thick skinned red peppers (or a mix of red, yellow, orange) A few tbsp extra virgin olive oil Salt Crushed garlic to taste Grill peppers on outdoor grill or under the grill in oven, turning on all sides as the skin blackens a bit and puckers (watch them carefully). As soon as you remove them from the grill, place them in a plastic bag and seal, resting the bag in a bowl – this will help the skins of the peppers continue to steam and make it easier to peel). After at least 15 minutes, open bag and let them cool before handling. Over a bowl, open the pepper a bit to release all of its juices. Pull it apart and over the sink, rub the skin until all the outer blackened skin comes off and the seeds are removed (you might want to keep the water running a bit to rinse your hands as you go, but do not rinse the pepper). Place pepper pieces into the bowl with the juice, as you go. When finished, remove the roasted pepper pieces and slice into strips, placing them into a clean bowl. Strain the juice into the bowl (removing any stray seeds or blackened skin). You can store the roasted peppers in a closed container at this point (a day or 2 in advance) or dress it right away – a few tbsp of olive oil, a couple of cloves of freshly crushed garlic, and salt – to taste. Serve at room temperature, not cold. Great with any fish, chicken, meat….or by itself!!

24

IT IS NOT THE ANSWER THAT ENLIGHTENS BUT THE QUESTION

Decouvertes

VEGETARIAN

25

Cheese Cannelloni (Gini) Cheese Cannelloni (in refrigerated fresh pasta section of supermarket) (For non-vegetarian version purchase meat cannelloni) Pre-made tomato sauce (or homemade) Fresh Basil leaves Olive oil Fresh grated Parmesan Cheese Directions: Drizzle olive oil in baking pan Spread ¼ of the sauce on the bottom of the pan Arrange cannelloni over sauce Cover stuffed pasta with the rest of the tomato sauce. Add freshly grated Parmesan and garnish with fresh basil leaves Cook in the oven until ready (about 20-30 minutes at 350 F) Note (Optional): Serve with garlic bread and a mixed green salad with use olive oil, wine vinegar and Dijon salad dressing) Broccoli Quiche (Helen) 1 large onion, diced 1 pkg. frozen broccoli florets, thawed and drained 4 eggs ½ cup 15% cream 1 cup milk Pinch of salt 1 cup shredded mozzarella cheese Frozen pie crust, thawed Preheat oven to 350° and butter dish. Fry onion until golden, set aside. In a large bowl combine the broccoli, eggs, cream, milk, salt and ½ of cheese. Add the fried onions and mix. Line dish with pie crust. Pour in all the ingredients. Sprinkle top with remaining cheese. Bake approx. 40 minutes until top is golden.

26

Lima Bean Casserole (Natalie) Serves 8 – a tasty side dish. 4 cans of raw jumbo lima beans 6 large grated tomatoes or one large can diced tomatoes 1 Spanish or Purple onion, chopped ½ -> 1 bunch of Italian parsley At least 3 cloves of garlic 1 cup of olive oil Salt and pepper to taste. If using fresh tomatoes grate tomatoes in a food processor or cut up into fine pieces. Drain off half of the liquid. Chop the onion, garlic and parsley together and add in the tomatoes and lima beans. Add salt and pepper to taste. Bake in the oven at 3500F for up to 2 hours. (Check after 1.5 hours). Penne Pasta Veggie Delight (Sherry) Mushrooms (whole or sliced) Red/Yellow/Orange Peppers Pesto Bruschetta (I use store bought) Penne pasta (but any pasta will work) Feta cheese Sauté mushrooms in pesto and bruschetta Add large diced squares of colourful peppers for last 2 minutes Combine with pasta boiled to preferred degree of “al dente” Sprinkle with crumbled feta cheese

27

Spinach Pesto Fusilli (Thelma) A healthy, milder take on a classic pasta sauce, replacing spinach for basil. The best part is how easy the food processor makes this no-cook recipe that will keep in the fridge for 1 week. 1 package washed baby spinach 2 cloves garlic ½ tsp kosher salt ¼ cup of pine nuts 1 cup of freshly grated parmesan cheese ½ cup olive oil 1 pkg of fusilli pasta Pack all ingredients into a food processor except for olive oil. Pulse until combined, then run machine for 20 seconds more so mixture is pureed. Add olive oil slowly with machine running. Cook pasta as per directions, drain and toss with ½ the pesto. Add more sauce if required. Store the rest in the fridge. My kids use it as a spread on sandwiches! See Vegetarian Version of Sara’s Morrocan Chicken

28

WHAT SCULPTURE IS TO A BLOCK OF MARBLE, EDUCATION IS TO THE SOUL

Joseph Addison

FISH

29

Maple-Glazed Roasted Salmon (Debbie) ¼ cup grated fresh ginger ¼ cup rice vinegar or white wine vinegar ¼ cup maple syrup One 2-2 ½ pound salmon fillet (or trout) 6 shallots, halved lengthwise ½ tsp salt ¼ tsp pepper 2 tbsp maple syrup Chopped parsley Combine first 3 ingredients in bottom of large platter or serving dish. Add fish, skin side up and marinate, covered in fridge for 20 minutes. Remove from marinade, pat dry with paper towel. Preheat oven to 450° f. Place fish, skin side down, on baking sheet with shallots, sprinkle with salt and pepper. Brush fish with 1 tbsp of the maple syrup. Bake 10 minutes. Brush with the second tbsp of syrup, bake another 7 minutes or till fish flakes easily. Serve sprinkled with the parsley. Mediterranean Grilled Salmon (Thelma) 8 Salmon filets – no bones, no skin Olive oil Garlic powder Kosher salt Oregano Fresh lemon Rub salmon with olive oil. Sprinkle on one side with garlic powder, kosher salt and oregano. Pour the juice of 1 freshly squeezed lemon over the salmon. Let stand for 1 hour. Grill on high heat for 8 minutes (4 min. per side).

30

Salmon Mustard –Maple (Doris) 2 tsp olive oil 3 tbsp old style mustard with seeds 3 tbsp maple syrup 1 tsp balsamic vinegar Salmon filets Place fish in pan Adjust rack for broiling Set to broil Mix oil, mustard seeds, syrup and vinegar Coat salmon with mixture Broil 7 min uncovered Broil 10 minutes covered

Sharon's Singapore Fish Really easy and very tasty. 4 pieces of boneless tilapia (or any mild white filet) 4 tbsp soy sauce (or to taste) 1/4 cup canola oil 4 scallions, sliced 2 " square of ginger, cut into matchsticks Bake fish in preheated 350° F oven until done, 10- 15 minutes. Place on serving plate. Sprinkle on the scallions and ginger. Pour on the soy sauce. Heat the oil in a small sauce pan until very hot. Pour immediately over the fish (it will sizzle and cook the scallions and ginger) Serve with brown rice, using the sauce on the rice

31

Tilapia with bread crumb topping (Sara) 4-6 tilapia filets Salt & pepper to taste 3 slices of freshly rye bread crumbs (very quick with the magic bullet ) 1 tbsp of margarine 2 tsp dry basil Preheat oven to 350° Lightly oil baking pan Put in tilapia and add salt & pepper Melt margarine (microwave) and mix with bread crumbs and basil Spoon bread crumb mixture over fish Bake until fish is done (flakes) about 10-20 minutes depending on size of the filets. Broil for 1-2 minutes

32

THE BEAUTIFUL THING ABOUT LEARNING IS THAT NO ONE CAN TAKE IT AWAY FROM YOU B.B. King

MEAT&POULTRY

33

Chicken dish a la Randee! 6 to 8 chicken breasts 1/4 cup butter 1/3 cup honey 1/4 cup Dijon 2 tbsp balsamic vinegar 3 tbsp fresh basil 4 garlic cloves Salt and pepper to taste. Directions: bring all ingredients except chicken to boil. Then pour over chicken breasts and bake in oven at 350 for approximately 30 minutes. Goes well with basmati rice! Chicken And Rice Casserole(Marjorie) 1 1/2 cups long grain rice, uncooked (if using brown, use 1/2 cup more of water and allow for about 15 minutes extra baking time) 2 1/2-3 pounds chicken parts, skin and all visible fat removed 2 tablespoons oat bran 3/4 teaspoon no-salt seasoning 2 tablespoons oil 1 medium onion, chopped 2 garlic cloves, minced 1 1/2 cups celery, chopped 1 1/2 cans (15 oz.) beef broth (chicken is fine too) 3/4 cup water 1/4 teaspoon freshly ground black pepper 1/2 teaspoon rosemary 1/2 teaspoon oregano -Toast the rice in a preheated 350 oven for 15 to 20 minutes, or until golden brown. - Spray a large Teflon frying pan well with no-stick vegetable oil spray and sauté the chicken, sprinkling with the oat bran and nosalt seasoning as it browns. Remove the chicken to a warm plate and put the oil in the same pan.
34

-Add the onion and garlic and sauté until the onion is tender. -Stir in all of the remaining ingredients, including the rice. -Transfer to an 11 x 7 inch baking dish and arrange the chicken pieces in a single layer on top. -Cover the dish tightly with aluminum foil and bake in a preheated 350 oven for 50 minutes. Other vegetables can be added to make this a complete one dish meal, such as carrots, mushrooms, peas, peppers etc. Tomato Basil Chicken (Aviva) 2 chickens cut in eighths 2 large tomatoes cut in chunks 1 bottle Italian dressing ½ C basil leaves 4 cloves fresh garlic 5 sun-dried tomatoes packed in oil Puree tomato chunks, dressing, basil, garlic and sun-dried tomatoes in food processor. Pour over chicken. Bake uncovered at 250 for 1 ½ hrs

35

Thai Chicken Thighs (Amira) Serves 4 to 6 Chicken thighs stay moist in cooking and the marinade has an appealing Asian flavour. Serve with a green vegetable and steamed rice for a quick and lovely family meal. 2 pounds (1 kg) boneless chicken thighs 3 tbsp (45 mL) hoisin sauce 2 tbsp (30 mL) smooth peanut butter 1 tbsp (15 mL) soy sauce 1 tbsp (15 mL) sesame oil 1 tbsp (15 mL) lemon juice 1 tbsp (15 mL) fresh ginger, minced 1/2 tsp (2 mL) liquid red pepper, or to taste 1/3 cup (75 mL) green onions, minced 2 cloves garlic, minced 2 tbsp (30 mL) chopped cilantro or flat-leaf parsley, for garnish In a large mixing bowl, combine the hoisin sauce, peanut butter, soy sauce, sesame oil, lemon juice, ginger, red pepper, green onions and garlic. Mix well. Add chicken and mix thoroughly to coat. Arrange chicken on a shallow baking dish or a rimmed baking sheet, spooning any sauce left in the bowl over the chicken. Bake at 375° F (190C) for 45 to 50 minutes, or until skin is golden brown and juice runs clear when chicken is pierced with a fork. Sprinkle with cilantro or flat-leaf parsley and serve.

36

Sara’s Moroccan Chicken with Couscous (Well worth the fuss) Chicken Marinade 1 C. Olive Oil ½ C. Red wine vinegar 2 Tbsp ground Cumin 1 ½ tbsp Coriander 2 tsp cinnamon 2 tsp salt 2 tsp sugar ¼ tsp cayenne pepper Mix well. Store in a jar in the fridge. Use as needed. Chicken Dish 4-6 boneless chicken thighs Olive oil 2 cloves garlic minced 3 onions sliced 2 C. water 1tbsp minced ginger root (optional) 1 tsp. Cinnamon 1 tsp. Tumeric 1tsp sugar 1 large Sweet potato peeled and cubed 4 carrots peeled and cut in chunks 1 can chick peas drained 1 zucchini ½ c dried cranberries (if desired) ¼ c fresh chopped coriander (if desired) 1 ½ c couscous Marinade Chicken for at least an hour in the fridge Brown chicken in olive oil and set aside Add onions and sauté until soft Add garlic and sauté 1 minute longer Add spices Mix well and heat for about a minute Add water, sweet potato and carrots and cook until soft
37

Add chick peas, zucchini and cranberries Cook 5-10 more minutes until the zucchini is cooked. Prepare couscous as per package directions Serve Chicken over Couscous Just as good in its vegetarian version: Simply Omit the Chicken

Chicken with Dried Cherries and Cranberries (Miriam) 1 chicken cut in 8 ½ cup dried cherries ½ cup dried cranberries 1 ½ cups of orange juice ½ cup of sherry ½ cup brown sugar 3 tsp potato starch Place chicken in a baking dish. In a bowl combine juice, sherry and sugar. Stir in berries and starch. Pour over chicken and bake at 350 uncovered for 45 minutes. Then baste and bake 30-40 minutes. Cover baking dish and cook for an additional 15 minutes. Serve with wild rice.

38

Risky Whisky Wings (Ali) Chicken Wings Barbeque Sauce Whisky/Scotch (whatever you have on hand) In a mixing bowl add half a cup of barbeque sauce and 2 ounces of whisky. Mix well. Drizzle the bottom of a Pyrex glass dish with the glaze and then pour the balance of the glaze generously all over the wings. Bake at a high heat of 425 degrees until golden brown. Sara’s “I have only 5 minutes” Chicken Legs Chicken legs 1-2 tbsp Olive Oil BBQ chicken spice Preheat oven to 400. Pour olive oil over chicken. Sprinkle with BBQ spice. Bake 1 hour. If you have an extra 5 minutes throw in potatoes cut in chunks as well

39

Mediterranean Chicken with Lemon and Olives (Mia)

8-10 chicken pieces (ie. legs and thighs or de-boned breasts/thighs …etc.) 2 onions, sliced thinly 1 lemon, halved lengthwise and sliced thinly ¾ cup pitted salty green olives A few cloves of garlic, whole Chopped fresh parsley or coriander (or both) Approx. 1 tsp turmeric, 1 tsp paprika or chili powder, a dash of cinnamon and cumin, salt and fresh ground pepper to taste. A bit of white wine or chicken broth *Note: I don’t really measure accurately when I prepare this dish or variations thereof….so this is an estimate….experiment and take liberties with the recipe! In a large pot, brown the chicken pieces on all sides (in groupings) in a bit of olive oil – remove and keep in a bowl. In the same pot, sauté the sliced onions with the whole garlic cloves until softened a bit. Mix the onion/garlic mixture, together with all the spices into the bowl with the chicken, coating all the chicken pieces. Place the chicken pieces back into the pot, layering with lemon slices, olives, and fresh herbs. Add a bit of white wine or chicken broth, cover pot tightly, bring up to a boil and then reduce to a simmer for about 45 minutes (time varies depending on type and quantity of chicken pieces), until chicken is cooked through and soft. This can be cooked earlier in day and heated on stovetop just before serving. Serve with rice, bulgur…. any grain would be nice. Variation – some vegetables can be added – green and/or yellow beans, rutabaga or celery root sliced into ½ strips…..etc. Add them to the bottom of the pot before layering the chicken above.

40

Chicken Fajitas (Rhona) 4 Chicken breasts 1 Lime 2 cloves garlic Squeeze juice from lime and combine minced garlic with chicken and marinate for one hour at room temperature or in the refrigerator overnight. Grill or broil and slice. Whole wheat tortilla Guacamole Salsa Combine ingredients and wrap in the tortilla Veal Picatta (Linda) 2 lbs. veal filets 1 cup flour 1/2 cup oil 1/4 lb. unsalted butter 2 Tbsp. chopped parsley 1/4 cup lemon juice salt and pepper Season veal and dredge in flour. Heat oil in heavy skillet and melt butter. Add lemon juice and parsley. Sauté the veal in the sauce. Serve over rice. (Serves 4)

41

Dijon apple Pork Tenderloin (Geney) 1 pork tenderloin 1 tbsp Dijon mustard Sauce: 2 tbsp Dijon Mustard 1½ cups apple juice Sauce thickener Heat oven to 425°, cover the pork with mustard and cook for 25 minutes. In the meantime, combine, 2tbsp mustard with apple juice and 1 tbsp or more if needed of thickener, whisk over medhigh heat until thick. Serve with basmati rice and veggies. Shashlik (Nadia) For 1.5 pounds lamb: 2 small onion heads 2 scallion (spring onion) heads 2 medium-sized tomatoes 1 lemon 1 tbs. vinegar 1 tbs. olive oil Dice 1st onion. Clean lamb, cut into small pieces, place into bowl, add salt, pepper, diced onion and vinegar or one tsp. of lemon juice. Make sure ingredients are well applied. Cover bowl, move to a cold place and allow marinating for 2.5 hours. Slice 2nd onion. Add pieces of lamb interspersed with onion slices. One should cook Shashlik above hot (no flame) coals on a grill or brazier. In case of no available grill one can use a frying pan. Cook 15-20 minutes, spinning skewer to evenly cook Shashlik. Once done, remove from skewer, place onto plate, garnish with sliced red or green peppers, tomatoes, scallions and slices of lemon. This method will work for pork Shashlik as well.

42

The forgotten" Meatloaf" (Lois) 1 cup chopped onion 6 tbsp ketchup, divided 2 tbps Dijon mustard, divided 1 cup(4 ounces) shredded part-skim mozzarella cheese 1/2 cup Italian breadcrumbs 1/4 cup chopped fresh parsley 2 tbsp grated parmesan cheese 1 tsp dry oregano 1/4 tsp black pepper 1 large egg, lightly beaten 1/2 pound ground lean beef 1/2 pound ground lean pork (eliminate if you don't use pork and add 1/4 more of both beef and veal) 1/2 pound ground lean veal Preheat oven to 375° Place a medium skillet covered with cooking spray over medium high heat. Add the chopped onion and sauté for 3 minutes. Combine the onion, 1/4 cup ketchup, 1 tbsp mustard, mozzarella and next 6 ingredients(mozzarella through egg) in a large bowl. Crumble ground meats over cheese mixture stirring until blended. Pack mixture into an 8x4-inch loaf pan coated with cooking spray. Combine 2 tbsp ketchup and 1 tbsp mustard, spread over top of loaf. Bake at 375 for 1 hour or until meat thermometer registers 160. Let stand in pan for ten minutes. Remove loaf from pan and cut into 12 slices. Serve with creamy parsnip mashed potatoes (See Sides)

43

Soljanka (Nadia) 3 tbsp unsalted butter, in all 11/2 pounds Brined Cabbage 2 small bay leaves, 4 black peppercorns, and 4 all- spice berries, tied in a cheesecloth bag 1 tsp sugar 1/4 pound cooked beef 1/4 pound cooked tongue 6 ounces frankfurters 6 ounces lean ham 2 Brined Cucumbers 6 marinated plums 1 tsp capers 12 black Greek olives, halved and pitted 1 medium onion, finely chopped and sautéed for 7-8 minutes in 1 tbsp unsalted butter 1 tbsp bread crumbs 6 tbsp grated Parmesan cheese 3 tbsp finely chopped scallions 6 slices lemon Melt 1 tbsp of butter in a heavy 3- to 4-quart saucepan, add the sauerkraut, spice bag, and sugar, and sauté for 15 minutes, or until tender, stirring occasionally to keep the sauerkraut from sticking to the pan. Meanwhile, cut the cooked beef, tongue, frankfurters, ham, and pickles into 1/2-inch dice. Combine this mixture with the capers and olives and set aside. When the sauerkraut is cooked, discard the spice bag and mix the onions into the sauerkraut. Preheat the oven to 375°F. Grease a 3- to 4-quart rectangular casserole with 1 tbsp of butter and spread half the sauerkraut over the bottom. Cover with all the diced meats and pickles, and then top with remaining sauerkraut. Smooth the top, sprinkle with the bread crumbs and grated cheese, dot with the remaining butter, and bake for 15-20 minutes. Cut into 6-8 squares and transfer to individual heated serving plates. Smooth the sides and decorate with the chopped scallions, lemon slices, and marinated plums. Serve at once. Variation Fish Casserole Instead of the beef, tongue, frankfurters, and ham, substitute up to 1 pound of assorted fish fillets, sautéed in unsalted butter or oil and cut into 1-inch pieces.
44

One-Pot Lamb With Olives Tomatoes And Spinach (Lynda) Serves 4 Prep 15 mins Total time 2 hrs. a drizzle of olive oil 1 1/2 lbs (750 g) of boneless lamb shoulder trimmed and cut into 2 in (5cm) chunks 1 onion, halved and finely sliced 2 cloves garlic, finely sliced 2 peppers, deseeded and cut into chunks A few sprigs of rosemary 2 cups (500 ml) hot chicken or vegetable stock 2 cans cannellini or white beans, drained and rinsed 1-2 cups cherry tomatoes 1/2 cup of black pitted olives 2 tbsp of parsley 1 medium bag of fresh spinach Preheat oven to 350°. Heat the oil in casserole and brown the lamb in batches, transferring it to a plate as its ready. Soften the onion, garlic, peppers and rosemary in the pan for 5 minutes. Return the lamb to the pan with any juices on the plate, stir in the stock and season. Bring to boil then cover and transfer to the oven for 1 hour or until the lamb in tender. Stir in the beans, tomatoes and olives, cover and return to the oven for 30 minutes. After 15 minutes, remove the lid. Stir the spinach into the lamb until just wilted and then check the seasoning and remove the rosemary sprigs. Serve in shallow dishes. Enjoy with crusty bread. Serve with great robust red wine. May I suggest a Spanish Riojas.

45

UPON THE EDUCATION OF THE PEOPLE OF THIS COUNTRY, THE FATE OF THIS COUNTRY DEPENDS

Benjamin Disraeli

SIDES

46

Brussel Sprouts with Shallots and Mustard (Doris) ¼ cup olive oil (50 mL) 2 tbsp balsamic vinegar (25 mL) 1 tbsp Dijon mustard (15 mL) 2 lb brussel sprouts, trimmed and cut in half (1 kg) 8 shallots peeled and halved Salt and ground pepper 3 tbsp butter or margarind (45 mL) 1 cup chicken broth, vegetable stock or water (250 mL) 2 tbsp chopped fresh dill (25 mL) Preheat oven to 425 deg F (220 deg C) Whisk together olive oil, vinegar, Dijon mustard. Toss with shallots and brussel sprouts. Season with salt and pepper. Lay sprouts and shallots in one layer on baking sheet. Bake for 20-25 minutes until sprouts and shallots are tender and brown. Reserve. Place butter on large skillet over medium heat. Add sprouts and shallots and toss until heated. Pour liquid over sprouts and shallots and bring to boil. Reduce heat and cook until thickens and sprouts glisten. Serve sprinkled with dill. Quick Green Beans (Sara from Mia) 1 lb green beans 1 tsp sesame oil 1 tsp Soya sauce Microwave green beans until tender crisp and run under cold water. Add sesame oil and Soya sauce and mix.

47

Quinoa with Mango & Nuts (Sara) 3 c water 1 c quinoa 1 tbsp Red curry paste 1 tbsp Chicken soup powder 1 mango chopped 4 green onions chopped ½ c cashews or toasted almonds or pecans Balsamic dressing (optional, to taste) Bring water to a boil. Mix in soup powder and red curry paste. Add quinoa and cook until done. (Quinoa will sprout and will soften). Drain and put out in a plate to dry. Mix in Mango, green onions and nuts. Add Dressing Squished Squash (Sara) 1 medium butternut squash 1 tbsp brown sugar 1 tbsp Margarine Salt & pepper (to taste) Slice Squash in half along its length. Remove Seeds. Bake face down at 400 until soft. Scoop out squash. Mix in sugar, margarine, salt and pepper

48

Parsnip potatoes (Lois) 2lbs yellow fleshed potatoes (5 cups) peeled, cubed 2 cups peeled cubed parsnip 4 garlic cloves 3/4 cup low fat buttermilk 3 tbsp minced fresh parsley 2 tbsp minced fresh chives 3/4 tsp salt 1/4 tsp black pepper Combine first 3 ingredients in a large saucepan, add water to cover. Bring to a boil and cook 12 minutes until vegetables are tender. Drain. Combine potato mixture, buttermilk and remaining ingredients in a large bowl, and beat at medium speed of a mixer until smooth.(I sometimes add extra 2% milk and/or butte even smoother)

49

NEVER DOUBT THAT A SMALL GROUP OF COMMITTED PEOPLE CANCHANGE THE WORLD. INDEED IT'S THE ONLY THING THAT EVER HAS

Margaret Mead

DESSERTS

50

Sweet Corn Bread (Geney) 1 cup all-purpose flour 1 cup cornmeal 1/4 cup sugar 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 egg, lightly beaten 1 cup sour cream 1/3 cup milk 1/4 cup butter, melted In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, milk and butter; stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Bake at 400° F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm Walnut Sponge Cake (Nadia) 4 large eggs, separated and at room temperature A pinch of salt 1/8 tsp almond extract 1/2 cup sugar, in all 1/3 cup cake flour, sifted with 3/4 tsp bakin ½ cup walnuts, toasted and finely chopped A 9-inch round spring- form pan Set the baking rack at the middle level of the oven and preheat the oven to 350°F. Line the spring-form pan with wax paper and grease the paper. In a large bowl, using a wooden spoon, stir the egg yolks vigorously with a pinch of salt for 30 second

51

Iva Mae's applecake (Lois) A quick dessert made with apples.... NOT A PIE.... BUT A CAKE.... 2 cups flour 4 tsp baking powder 1/2 tsp salt 1/4 cup sugar 1/2 cup(1stick) butter 1 large egg, lightly beaten 1 cup milk TOPPING 3 cups peeled and sliced baking apples (about7) 1 cup sugar 1 tsp ground cinnamon( too conservative...add more!). 2 tsp cornstarch 1/2 cup (1 stick) butter, melted In a large mixing bowl, sift together the flour, baking powder, salt and sugar, then cut in the butter. Beat in the egg and milk Preheat the oven to 375. Line a 9x13 inch baking pan with a single piece of foil, allowing the edges of the foil to hang over the edges of the pan. Lightly butter the foil. Spread the batter evenly in the pan. Arrange the apple slices on the batter in rows, overlapping them slightly and alternating the direction of the rows. Combine the sugar, cinnamon and cornstarch and sprinkle the mixture over the apples. Drizzle the melted butter over all. Bake for 50 minutes or until the apples are nicely browned and glazed and cake center comes out clean. Remove the cake to a wire rack and cool it in the pan. To serve, hold the foil edges and gently lift the cake from the pan. Transfer the cake to a serving tray and gently peel away the foil. Cut the cake into 4 inch strips between the apple rows.

52

Nut Muffins (Geney) 2½ c. ground nuts 1 heaping tbsp of plain fat-free, sugar free yogurt 1 heaping tbsp of honey 100 ml unsweetened applesauce ½ tsp baking soda Dash of salt 3 eggs Rind of an orange Optional add ons: ½ tsp. almond extract ¼ tsp. stevia 2 tbsp orange juice ½ c. of any dried fruit or berries (fresh or frozen) Substitute part of nuts with unsweetened coconut To make banana nut bread: add one egg and two mashed ripped bananas Mix all ingredients in food processor and put in muffin tins. Bake at 375º for about 15-20 minutes. The muffins may fall when they have been removed from the oven. Freeze very well. Makes about 12 large muffins Vanilla- Soaked Fruits (Debbie) 1 cup sugar 2 cups water 1 vanilla bean, split and seeds scraped out. 4 mixed, seeded and halved fruit such as apricots, peaches, nectarines, apples, pears, plums. Place the sugar, water and vanilla bean in a saucepan over low heat and stir till sugar dissolves. Add the fruit and poach gently over low heat for 5 minutes or till soft. Serve warm in deep bowls with vanilla ice cream. Pour the syrup over.

53

Chocolate party cake (Geney) 1 1/2 cups all purpose flour 1/4 cup unsweetened cocoa 1 tsp baking powder 1/4 tsp salt 1/4 cup margarine 1 cup sugar (granulated or brown) 3/4 cup buttermilk 2 tbsp. hot water 1 teas. instant coffee granules 1 tsp Vanilla extract Cooking Spray 1 ½ ounces white chocolate melted 2 C fresh raspberries Combine first 4 ingredients in a small bowl, set aside. Melt margarine in a medium saucepan over low heat. Remove from heat, stir in sugar. Add buttermilk; stir well. Combine hot water and coffee granules, stirring until granules dissolve. Add to sugar mixture, stir well. Gradually add flour mixture to liquid mixture, stirring with a wire whisk just until blended. Stir in vanilla. Pour batter into a 6 cup ring mold coated with cooking spray. Bake at 350 for 20 to 25 minutes. Let cool completely in pan. Carefully invert cooled cake onto a serving platter. Drizzle melted chocolate evenly over cake. Spoon raspberries into centre. yield: 12 servings ( about 181 calories per serving) Note: You can substitute white chocolate with semi-sweet or milk chocolate, or any light icing (see below) . This cake freezes very well, but best un-iced. It fits perfectly in a large Ziploc bag.

54

Easy light icing base 2 tbsp margarine 1 cup icing sugar 1/2 teas. vanilla extract or any other flavour Chocolate : add1/8 cup cocoa, 1 tbsp. milk or coffee (liquid form...I use left over coffee from the morning!) Stir all ingredients with a whisk. If too thick add more liquid. You can substitute vanilla with almond extract and add crushed almonds. You can substitute vanilla with mint extract and decorate with mint leaves. Lemon: add 1 tbsp. lemon juice and the rind of one lemon. Stir all ingredients with a whisk. If too thick add a little milk.

Lemon Granita (Make ahead) (Gini) Water (4 cups) Sugar (1 and ½ cup) Lemon rind (1.5 to 2 tbsp) Freshly squeezed and strained lemon juice (1 cup) Bring water and lemon to a boil in a saucepan Add lemon rind and cook for 5 minutes Strain the liquid and cool at room temperature Stir in lemon juice and place in a bowl in freezer When ready to serve remove frozen lemon mixture Grind in a food processor and serve in individual dishes

55

Raspberry Compote (Nadia) Raspberries 6-7 tbsp sugar per one 1,5 lt. jar Sort out the raspberries and put them in a colander and dip into a bucket of water. Then take out the colander, let the water drain away and remove the stalks/stems from the berries. If you have berries with grubs of the raspberry bug, dip them in 1-% salt solution (10 g salt per 1 lt. water) for 2 minutes. The grubs will come to the surface. Remove the grubs, put the raspberries in the colander and rinse them. Then place the berries into jars adding sugar (6-7 tbsp per one 1,5 lt. jar). Fill the jars 1 cm above the neck, cover them with a gauze and let them rest for 4-5 hours. All this time the raspberries will be oozing juice, partially dissolving the sugar, and the contents of the jar will be self-condensing. As soon as the raspberries and the sugar sink to the bottom, cover the jars with lids and leave them in a saucepan with the water preheated to 40° C. The 0,5 lt. jars are sterilized in 15 minutes. The saucepan should be covered during the sterilization. The water must not boil too much and the water level must be 3 cm below the neck of the jar. Right after the sterilization, seal up the jars, check the quality of the seal and cool them Home made Apple Sauce (Sherry) Apples Cinnamon Cut large pieces of apples with skin on (you can make large batches) Sprinkle to taste with ground cinnamon Simmer over low heat for 2-3 hours Serve hot or cold—a la mode if you dare!

56

Pascale’s Easy Lemon Bars Crust: 1 cup butter softened ½ cup icing sugar 1/8 tsp. salt 2 cups flour Heat oven to 350 F. Line 13 x 9 x 2 in. baking pan with foil. In a large bowl, blend butter, sugar and salt until smooth. Add flour, stir and scrape mixture into baking pan. Add flour, stir and scrape mixture into baking pan. Bake for 20 minutes until crust is golden. Remove from oven and set aside. Filling: 1 3/4 cups granulated sugar ¼ cup flour 4 eggs 6 Tbsp. lemon juice In a large bowl, beat all ingredients until smooth and pour over crust. Bake for 25 minutes. Remove from oven and cool. Dust with icing sugar and cut into squares or bars. Enjoy ! : )

57

Best Brownies (Thelma) Anyone who has invited our kids on overnight visits, over the years, knows about this treat. 1 bowl, 5 minutes and they are in the oven! ¼ lb Butter 2 squares of unsweetened chocolate 1 cup of sugar 2 eggs ½ cup flour ½ cup semi-sweet chocolate chips Preheat oven to 350. Grease and flour an 8” square glass baking dish. In a large glass bowl melt butter and chocolate together in the microwave, about 3 minutes on medium power. Stir to blend well. Beat in sugar. Beat in eggs. Fold in flour. Add chocolate chips. Pour into baking dish. Bake for 30 minutes. Cool, cut in squares. Peaches in Red Wine with Honey and Cinnamon(Miriam) 6 firm ripe peaches or 1 ½ pounds thawed frozen peaches 1 ½ cups full- bodied red wine 2-3 tbsp mild-flavored honey ½ tsp ground cinnamon 1 tsp vanilla extract Fresh mint for garnish Blanch the peaches under boiling water and remove their skins. Heat the wine to simmer and remove from heat. Stir in honey, cinnamon and vanilla. Pour into a bowl and slice in the peaches. Refrigerate for several hours. Serve cold garnished with fresh mint.

58

Pear Pie With Nut Crust (Mia) 9” pie pan / 375 degree oven for approx. 35 min Crust: 1 tbsp soft butter 2 cups walnuts or pecans ½ cup unbleached white flour ¼ tsp salt ½ tsp cinnamon 3 tbsp (or so) water – as needed Filling: 5-6 ripe rears (d’Anjou or Bartlett or combination) 2 tbsp unbleached white flour 1 tsp cinnamon 2 tbsp packed brown sugar (or to taste) Grated rind of 1 lemon 1 tbsp fresh lemon juice A dash of salt Use the 1 tbsp butter to generously grease a 9”pie pan. Grind nuts in food processor until almost a paste. In a bowl, combine and mix ground nuts with flour, sugar, salt and cinnamon until blended. Add water 1 tbsp at a time, mixing after each addition – add just enough for dough to adhere to itself (not so much as to become sticky). Use hands to press the dough evenly into bottom and sides of the buttered pie pan. Set aside while preparing filling. Preheat oven to 375°. Peel and slice pears – place in bowl and sprinkle with flour as you toss the slices gently. Add cinnamon, sugar, lemon juice and rind, and salt – stir lightly. Spread filling into the unbaked crust. Bake for approx. 35 min. Serve pie warm with whipped cream or vanilla ice cream.

59

Old Fashioned Blueberry Loaf (Amira) Cake: ¾ cup light brown sugar, packed ¼ cup granulated sugar 1 ¾ cup all purpose flower 2 tsp baking powder 2 eggs ½ cup vegetable oil ¼ cup fresh orange juice zest of 1 orange grated 1tsp pure vanilla extract 1 cup fresh or frozen blueberries Topping: 2tbsp brown sugar 1 ¼ tsp cinnamon Preheat oven to 350-degree F. Line a 9x 5 inch loaf pan with parchment paper. In a large bowl mix together the sugar, flour and baking powder. Form a well in the center and add the eggs, oil, juice, zest, orange juice and vanilla. Mix until all ingredients are just combined. Gently fold in blueberries. Prepare topping in a small bowl. Combine brown sugar and cinnamon. Pour batter into prepared pan and sprinkle with topping. Bake for 45-55 minutes until tester comes out clean.

60

Apple of my Eye Cake! (Randee) 2 eggs 1 cup sugar 1 tsp of vanilla 1/2 cup of mazola oil 3 tbsp of orange juice 1 1/2 cup of flour 2 tsp of baking powder 1/4 tsp salt 1/2 cup brown sugar 2 tsp of cinnamon 8 medium to large apples Peel, core and slice apples. Sprinkle brown sugar and cinnamon on top. Mix and set aside. Combine all remaining ingredients with mixer. Pour half batter into 9 inch square pan. Put apple mixture on top, cover with remaining batter. Bake at 350 for 50-60 minutes. Sprinkle icing sugar before serving (optional) Chocolate Fondue Fun (Ali) 3 or 4 large size dark chocolate bars- 70% cocoa 2-3 tbsp canola or vegetable oil Cut up into chunks assorted fruit such as bananas, strawberries, pears, apples, oranges… Place the bars of the chocolate in a pot on low heat and add the oil. The oil is used to thin out the chocolate so if you need to add more you may do so. Once the chocolate is thinned and your fruit is cut, place fruit on skewers and drizzle the chocolate on top or create a communal chocolate bowl so every one can dip as they please.

61

Glazed Lemon Cake (Geney) Servings: 16 1 cup (250 mL) butter, softened 2 cups (500 mL) sugar 4 eggs 2 tbsp (25 mL) lemon rind, grated 1 tsp (5 mL) vanilla 3 cups (750 mL) flour 1 tbsp (15 mL) baking powder 1/2 tsp (2 mL) salt 1-1/4 cups (300 mL) milk Topping: 1/2 cups (125 mL) icing sugar 2 tsp (10 mL) lemon rind, grated 1 tbsp (15 mL) lemon juice Preheat oven to 350°F (180°C). In large bowl, beat butter with sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each. Beat in lemon rind and vanilla. In separate bowl, whisk together flour, baking powder and salt. Using wooden spoon, stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Pour batter into greased and floured 10-inch (3 L) bundt pan. Bake in centre of oven for 50 minutes or until tester inserted in centre comes out clean. Let cool in pan on rack for 10 minutes. Turn out onto rack to cool. Topping: In bowl, whisk together icing sugar, lemon rind and juice. Drizzle over top of cake.

62

Lemon Squares (Linda) Crust: Blend until crumbly: 2 sticks unsalted butter (cut up), 2 cups regular flour, 1/2 cup sugar Press mixture into 9"x13" pan, and bake at 350 for 20 mins. Topping: Blend 4 eggs, 1/2 cup lemon juice, 2 cups sugar, 1/4 cup flour, 1 tsp. baking powder. Pour over crust, and bake additional 25 mins. Cool and cut into squares. Banana Marble Chocolate Chip Cake (Marjorie) 1 oz = 1 square semi-sweet chocolate, melted 1 teaspoon sugar 2 tablespoon water 1/4 teaspoon baking soda 3 1/2 cups flour 2 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon nutmeg 1 cup shortening (or oil) 2 cups sugar 5 eggs 1 cup mashed ripe bananas 1/4 cup orange juice 1/2 cup chocolate chips -In a small bowl combine melted chocolate, sugar, hot water and baking soda. Set aside to cool. -In a large bowl, beat the oil or shortening with the sugar until light and fluffy. Add the eggs one at a time, beating each in well. Add the flour mixture alternately with the mashed bananas and juice. Fold in the chocolate chips. -Put 3/4 of the batter into an ungreased tube pan, and add the chocolate mixture to the remaining batter. Swirl the chocolate batter into the pan to "marble". -Bake in a preheated 325 oven for 60-65 minutes. Cool completely before removing from the pan.

63

About Pencils For Kids - pencilsforkids.com Vision: To make a difference in the world by providing every child the opportunity for an education. Mission: To partner with communities to create sustainable educational programs, resources and infrastructure. Programs:
Theatre Program & Reading Club
In November 2008, Program Director Louise Sherman spent a month in Liboré teaching children theatre and reading

Kindergartens
In 2008 we opened two kindergartens for the first time in Liboré, giving pre-school children an opportunity to learn and play in a supportive

P4K Tournament
Supported by donations of soccer balls and uniforms, Liboré has initiated the first Pencils for Kids Cup Annual Tournament

Sewing Program for Girls
The first sewing machines were purchased in 2009, and a program was launched to train girls to become tailors in Liboré

HIV/AIDS Education
The girls in the sewing program are receiving special HIV/AIDS education as part of their sewing curriculum

Scholarships for Girls
Beginning in the 2009/2010 school year, P4K launched its Scholarships for Girls program, offering scholarships to four girls in the CES

Micro Credit Program
The Micro credit program provides very small loans (~$25.00 CAD) to women to start a 'business'. Loan recipients use financial support to buy

Farmers of the Future Program
In Niger, most of what is now produced on farms is consumed by the farmer's household. Eradicating poverty depends on replacing subsistence

64

BON APETIT!

“I believe we can fly on the wings we create” Melissa Etheridge

65

Sign up to vote on this title
UsefulNot useful