Zucchini Brownies

Taken from Allrecipes.com


Ingredients

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts

6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract


Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Mennonite Platz

My family's version of Platz with your choice of rhubarb, blueberries, raspberries, blackberries, strawberries, etc.

This post is the adjusted recipe to suit our family's taste. 


(the original recipe is taken from Mennonite Girls can cook.  Here's the link: http://mennonitegirlscancook.blogspot.com/2008/06/platz.html.  If you want to try the original recipe you have the link)

Preheat your oven to 350 degrees.
Grease a 9X13 pan.

2 cups flour
1 cup sugar
2 tsp. baking powder
1/2 cup butter

Combine until crumbly or cut the butter into the above ingredients with a pastry blender

Add in 1 cup milk
2 fresh eggs
2 tsp vanilla

Spread into the prepared pan

Top with finely diced fresh or frozen fruit of your choice.

Make the crumb topping . . .

3/4 cup of flour
1/4 cup of butter . . melted
3/4 cup of sugar

Combine the flour sugar and butter to make crumbs and sprinkle over the fruit.

Bake in the top 1/3 of your oven until golden brown . . about 45 minutes.

RISOTTO

Risotto is a rice dish that requires constant attention & stirring, not to mention about a half hour of your dedicated time, but it is just SO delicious, especially when served with salmon & veggies such as asparagus. Mmmm!! Just be sure to have everything ready before you start cooking so your food doesn't burn or scorch.

1 Tbsp olive oil

1/4 cup onion

2 tsp chopped garlic

2 tsp chopped fresh thyme

Dash each of salt & pepper

1 cup arborio rice

1/2 cup white wine

4 cups chicken or vegetable broth

1/4 cup Parmigiano-Reggiano cheese

Optional:

sundried tomatoes, diced black olives, quartered asparagus

In Dutch oven, over medium-high heat, heat oil; add onions, saute until softened; add garlic & thyme; stir.

Add arborio rice, cook until rice turns clear (do not let start to brown; reduce heat if browning.)

Pour in wine; cook, stirring until liquid is evaporated.

Reduce heat to medium-low and add chicken stock, 1 cup at a time, stirring, until the liquid is evaporated, for 30-40 minutes or until rice is tender but firm.

Stir cheese into risotto until melted.

Gently stir in optional cooked vegetables.

Season with pepper to taste.

Serves 4-6

This is my (Wilma's) own combination of several recipes

COCONUT BANANA BREAD WITH LIME GLAZE

2 cups all-purpose flour

3/4 tsp baking soda

1/2 tsp salt

1 cup granulated sugar

1/4 cup butter, softened

2 large eggs

1 1/2 cups mashed ripe banana (about 3 bananas)

1/4 cup plain low-fat yogurt

3 Tbsp dark rum

1/2 tsp vanilla extract

1/2 cup flaked sweetened coconut

Cooking spray

1 Tbsp flaked sweetened coconut

1/2 cup powdered sugar

1 1/2 Tbsp fresh lime or lemon juice

Preheat oven to 350 F.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5 –inch loaf pan coated with cooking spray; sprinkle with 1 Tbsp coconut.

Bake at 350 F for 1 hour or until a wooden pick inserted in centre comes out clean.

Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

Yield: 1 loaf

** I added sprinkles of all-spice and nutmeg to batter

Recipe by Jean Patterson (September 2003)

Printed in Cooking Light, September 2007, page 136

Thin Spaghetti With Shrimp

Prep: 20 min., Cook: 20 min. A sprinkle of fresh herbs from the garden adds incredible flavor to this pasta dish. Try basil, thyme, or chives instead of parsley.

Yield:  Makes 4 to 6 servings


1 (16-oz.) box thin spaghetti
2 tablespoons butter
2 shallots, finely chopped
2 garlic cloves, thinly sliced
1 bay leaf
1 pound medium-size shrimp, peeled and deveined
1/4 cup white wine
3 cups chopped plum tomatoes
1/3 cup half-and-half
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon salt
1/4 teaspoon ground white pepper
Garnish: fresh parsley sprigs


Cook spaghetti according to package directions; drain and keep warm.


While pasta cooks, melt butter in a large skillet over medium heat. Add shallots, garlic, and bay leaf; sauté 5 to 6 minutes. Add shrimp, and sauté 4 minutes or just until shrimp turn pink. Stir in wine, and cook, stirring occasionally, 3 minutes or until wine evaporates.


Add tomatoes to skillet, and cook 2 to 3 minutes. Stir in half-and-half and next 3 ingredients; cook, stirring occasionally, 2 minutes. Remove from heat; discard bay leaf.


Transfer spaghetti to a serving dish, and top with shrimp mixture. Garnish, if desired.

CALGARY CASSEROLE

This recipe is a variation of a recipe called "California Casserole" that I found in "Cook Great Food" by the Dieticians of Canada (2001). I wanted to use up vegetables & condiments that we had at home, so this worked perfectly for us. Hubby said it was a good recipe that could be repeated again. So, here is my "Calgary" rendition of the California Casserole.

1 1/2 cups water

1 cup basmati rice

1 cup sour cream

1/2 cup mayonnaise

1/2 cup salad dressings (I used Caesar & Italian dressings mixture)

1 Tbsp balsamic vinegar

1/2 cup asiago cheese

1/2 cup shredded mozzarella cheese

1/4 onion, chopped

1 yellow bell pepper, chopped

1/2 zucchini, chopped

1/2 - 1 stalk celery, chopped

1 tomato, diced

4 mushrooms, diced

1/4 tsp salt

1/2 tsp pepper

1/2 - 1 tsp Tex-Mex spice

1/2 - 1 tsp basil

1/2 tsp tarragon

1/2 tsp thyme

1/2 tsp oregano

1/2 tsp celery seed

1/4 - 1/2 tsp crushed red pepper

Cover rice as per instructions or as preferred method.

Combine hot rice, sour cream, mayonnaise, salad dressings, cheese, vegetables and spices.

Pour into a lightly greased baking or casserole dish.

Bake, uncovered, in preheated 350 F (180 C) oven for about 25 minutes

Enjoy!!

TANGY POTATO SALAD

3 large potatoes (unpeeled)

2 Tbsp red wine vinegar

1 Tbsp vegetable oil

1 small clove garlic, minced

2 tsp dried tarragon

1 tsp coarse grainy mustard

1/2 tsp horseradish

1/4 tsp salt

1/4 tsp freshly ground black pepper

1/2 cup sliced celery

1/4 cup slice green onions

1/4 cup chopped yellow bell pepper

1/2 cup thinly sliced radishes

Cook potatoes in boiling water until tender; drain and partially cool. Cut into cubes.

Whisk together vinegar, oil, garlic and seasonings. Pour dressing over warm potatoes. Cover and refrigerate until cool.

Add celery, onions, and yellow pepper to potato mixture. Cover and refrigerate for at least 1 hour before serving. Add radishes before serving.

Serves 6

Per serving: 107 calories

"Cook Great Food" by The Dieticians of Canada, 2001, page 156

White Chocolate Chip Craisin Cookies

3 c flour

1 tsp soda

3/4 tsp salt

1 c unsalted butter

1 c brown sugar

3/4 c sugar

2 eggs

1 Tbsp vanilla

1c craisins

1 1/2 c white chocolate chips

1 c pecans, chopped (You could substitute another kind)

Preheat oven to 350F and line baking sheets with parchment paper.

Cream butter and sugars until fluffy. Beat in the eggs and vanilla.

In a separate bowl, combine the flour, baking soda, and salt.

Slowly add the flour mixtures to the cream mixture. Stir until almost incorporated. Add the craisins, white chocolate, and pecans. Mix until everything is just together.

Roll into heaping spoonfuls and bake at 350F. The time varies. I made heaping tablespoonfuls and baked for 11 min. The recipe calls for huge cookies that you bake for 15 min. So you may want to watch the first batch, depending on how large you make them.

MEDITERRANEAN BEEF RAGOUT

1/4 cup all-purpose flour

1 tsp dried thyme leaves, crumbled

1 tsp grated lemon zest, optional

1/2 tsp salt

1/2 tsp cracked black peppercorns

2 lb (1 kg) trimmed stewing beef, cut into 1” cubes

2 Tbsp olive oil, divided

2 onions, chopped

4 cloves garlic, minced

1 Tbsp cumin seeds toasted

1 cup beef stock

1/2 cup dry red wine

1 can 398 ml diced tomatoes, including juice

2 bay leaves

2 roasted red bell peppers, thinly sliced, then cut into 1” pieces

1/2 cup sliced pitted green olives

1/2 cup finely chopped parsley

Combine flour, thyme, lemon zest, salt and peppercorns. Add beef and toss until evenly coated. Set aside, shaking any excess flour from beef and reserving.

In a skillet, heat 1 Tbsp of the oil over medium-high heat for 30 seconds. Add beef, in batches, and cook, stirring, adding more oil as necessary, until browned, about 4 minutes per batch. Transfer to slow cooker stoneware.

Reduce heat to medium. Add onions and garlic to pan and cook, stirring, until onions are softened, about 3 minutes. Sprinkle with toasted cumin and flour mixture and cook, stirring, for 1 minute. Add beef stock, wine, tomatoes with juice and bay leaves and bring to a boil. Cook, stirring, until slightly thickened, about 2 minutes. Add to slow cooker and stir well.

Cover and cook on Low for 8 hours or on High for 4 hours, until mixture is bubbly and beef is tender. Stir in roasted peppers, olives and parsley. Cover and cook on High for 15 minutes, until peppers are heated through. Discard bay leaves.

Serves 8.

The Healthy Slow Cooker, Judith Finlayson, page 168

CHICKEN SATE WRAPS

Coconut milk, curry powder, and peanut butter bring Indonesian flair to a quick-fix sandwich.

Cooking spray

1/2 cup matchstick-cut carrots

1/3 cup chopped green onions

2/3 cup light coconut milk

1 Tbsp low-sodium soy sauce

1 Tbsp rice vinegar

3 Tbsp creamy peanut butter

1 tsp curry powder

1/8 tsp ground red pepper

2 cups shredded cooked chicken breast

4 (8") flour tortillas

1 1/2 cups packaged angel hair slaw

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add carrots and onions; saute 1 minute. Stir in coconut milk and next 5 ingredients (through red pepper); cook 30 seconds, stirring constantly. Add chicken, and cook 1 minute, stirring to coat. Remove from heat; cool.

Warm tortillas according to package directions.

Spoon about 1/2 cup chicken mixture down centre of each tortilla; top each with 1/3 cup angel hair slaw. Roll up. Cover and chill.

Yield: 4 servings (1 wrap/serving)

Per serving: 321 calories

Cooking Light's "Superfast Weeknight Dinners," 2005, pg 67

INDIAN-SPICED ROAST SALMON

4 salmon fillets (about 1" thick)

Cooking spray

2 Tbsp fresh lime juice

1/2 tsp salt

1/2 tsp ground ginger

1/2 tsp ground coriander

1/4 tsp ground cumin

1/8 tsp ground cinnamon

1/8 tsp ground red pepper

2/3 cup plain fat-free yogurt

2 Tbsp chopped fresh cilantro

Preheat oven to 425 F.

Place salmon, skin sides down, in a roasting pan or jelly-roll pan coated with cooking spray. Brush evenly with lime juice. Combine salt and the next 5 ingredients (through red pepper); sprinkle evenly over fish.

Bake at 425 F for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Combine yogurt and cilantro, serve with fish.

Yield: 4 servings (serving size: 1 fillet & about 3 Tbsp yogurt mixture).

Per serving: 300 calories

Cooking Light's "Superfast Weeknight Dinners," 2005, page 41

Toffee Bits Triangles

Ingredients:
1 cup (250 mL) butter or margarine, softened
1 cup (250 mL) packed light brown sugar
1 teaspoon (5 mL) vanilla
1 egg yolk
2 cups (500 mL) all-purpose flour
1 1/4 cups (220 g) CHIPITS SKOR Toffee Bits, divided
2 cups (300 g) CHIPITS Semi-Sweet Chocolate Chips

(we used 1 cup semi sweet chocolate chips and 1 cup peanut butter chips... way better!!!)

Directions:
1. Heat oven to 350°F (180°C).
2. In large bowl, beat butter and brown sugar until fluffy. Beat in egg yolk and vanilla until creamy.
3. Stir in flour and 1 cup (250 mL) of the toffee bits. Press into ungreased 15-1/2 x 10-1/2 inch (39 x 27 cm) jelly roll pan.
4. Bake 18 to 20 minutes or until light brown. Immediately sprinkle semi-sweet chocolate chips over top. Let stand until softened, about 5 minutes; spread evenly over top. Sprinkle with remaining toffee bits. Let cool completely. Cut into 3-inch (7.5 cm) squares; cut each square diagonally into 4 triangles.

Makes 60 triangles.

Store in fridge and they taste better.

MILLIONAIRE SALAD

Sometimes known as five-cup salad, this sweet, creamy dish serves a crowd; the leftovers will keep for a couple of days.

2 cups miniature marshmallows

1 cup flaked sweetened coconut

2 cans (325 ml each) mandarin oranges in light syrup, drained

1 can (591 ml) crushed pineapple in juice, drained

1 carton (236 ml) low-fat sour cream

1 cup plain fat-free yogurt

Combine all ingredients in a large bowl. Cover and chill.

Yield: 12 servings (1/2 cup each).

Per serving: 151 calories

Cooking Light's "Easy Summer Meals," 2007, pg 75

LEMON AND MINT ICED TEA

8 cups water, divided

3 family-sized tea bags

1 sprig fresh mint (about 1/4 cup leaves)

3/4 cup sugar

1/4 cup fresh lemon juice

Bring 4 cups water to a boil in a medium saucepan. Add tea bags and mint to pan; steep for 10 minutes. Remove and discard tea bags and mint.

Combine sugar and juice in a glass measuring cup. Add 1/2 cup hot tea mixture; stir until sugar dissolves. Pour sugar mixture into a 2 litre pitcher. Pour the remaining hot tea mixture into pitcher. Add 4 cups cold water, and stir. Serve over ice, if desired.

Yield: 8 servings (1 cup each)

Per serving: 75 calories

Cooking Light's "Easy Summer Meals," 2007, pg 73

MOCHA-SPICED COFFEE

1/2 cup ground coffee

1 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

5 cups water

1 cup fat-free milk

1/4 cup packed brown sugar

1/3 cup light chocolate syrup (such as Hershey's Lite Syrup)

1 tsp vanilla extract

whipped cream (optional)

Place the first 3 ingredients in a coffee filter or filter basket of a coffee maker. Add 5 cups water to the coffee maker, and brew according to the manufacturer's instructions.

Combine fat-free milk, brown sugar, and chocolate syrup in a heavy saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Stir in brewed coffee and vanilla extract. Serve with whipped cream, if desired. Serve immediately.

Yield: 6 servings (1 cup each)

Per serving: 83 calories

Cooking Light's "Easy Summer Meals," 2007, pg 67

STUFFED PORTOBELLO MUSHROOMS

While panko (Japanese breadcrumbs available in the Asian foods aisle at most supermarkets) works best in this dish, you can substitute freshly made coarse breadcrumbs, if necessary. Two colours of tomato give it a nice presentation, but you can use all red or yellow if you have them on hand.

4 (6-inch) portobello mushrooms, stems removed

Cooking spray

1 cup chopped red tomato

1 cup chopped yellow tomato

1 cup panko

1 cup pre-shredded part-skim mozzarella cheese

1/4 cup chopped fresh chives

1/4 tsp salt

1/4 tsp black pepper

Preheat broiler.

Remove brown gills from undersides of mushrooms using a spoon; discard gills. Place the mushrooms, gill sides down, on a foil-lined baking sheet coated with cooking spray. Broil mushrooms for 5 minutes.

Combine tomatoes, breadcrumbs, cheese and chives.

Turn the mushrooms over sprinkle evenly with salt and pepper. Divide tomato mixture evenly among mushrooms. Broil 5 minutes or until cheese melts.

Yield: 4 servings.

Per serving: 184 calories

Cooking Light's "Easy Summer Meals," 2007, pg 51

BALSAMIC-BROWN SUGAR STRAWBERRIES

1 cup strawberries, halved

1 Tbsp brown sugar

2 tsp balsamic vinegar

1 tsp fresh mint, chopped

Toss halved strawberries with brown sugar, balsamic vinegar, and chopped fresh mint.

Let stand at room temperature for 20 minutes before serving.

Cooking Light's "Easy Summer Meals," 2007, pg 50

BELL PEPPER AND FRESH MOZZARELLA COUSCOUS

2 cups water

1 1/3 cup uncooked couscous

1/2 tsp salt

1 cup chopped bottled roasted red bell peppers

1 cup canned artichoke hearts, rinsed, drained, and chopped

1 cup chopped fresh mozzarella cheese

4 Tbsp chopped fresh basil

4 Tbsp balsamic vinegar

1 Tbsp extravirgin olive oil

1/2 tsp black pepper

Bunch kalamata olives, pitted and sliced

Bring 1/2 cup of water to a boil in a small saucepan, and gradually stir in the couscous and salt. Remove from the heat; cover and let stand for 5 minutes. Fluff the couscous with a fork. Place the cooked couscous in a medium bowl.

Add bell peppers and the remaining ingredients to couscous; toss gently to combine. Cover and chill.

Serves 4.

Per serving: 407 calories

Cooking Light's "Easy Summer Meals," 2007, pg 50

PARTY PARMESAN PASTA SALAD

This is a hearty salad studded with salami, olives, tomatoes, peppers and basil.

1/4 cup grated Parmesan cheese

1/4 cup each extra-virgin olive oil and red wine vinegar

2 Tbsp Dijon mustard

2 cloves garlic, minced

1/2 tsp salt

1/2 tsp pepper

90 g thinly sliced salami

1/4 Kalamata olives, pitted

2 cups grape or cherry tomatoes

6 cups (1.5 L) penne pasta

1/4 cup chopped roasted sweet red pepper

1/2 cup chopped fresh basil

In large bowl, whisk cheese, oil, vinegar, mustard, garlic, salt and pepper; set aside. Cut salami into thin strips. Chop olives. Cut grape tomatoes in half or cherry tomatoes into quarters.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 10 minutes. Drain, reserving 1/2 cup pasta water. Rinse under cold water; drain well and add to dressing along with reserved pasta water.

Add salami, olives, tomatoes and red pepper; toss to combine. Add basil; toss again.

Makes 12 servings.

Per serving: 320 calories

Canadian Living's "BBQ Plus," Summer 2005, pg 80

FIVE-SPICE CHICKEN BREASTS

Five spices - equal parts ground cinnamon, cloves, fennel seeds, star anise and peppercorns - make up five-spice powder, which deliciously spices up chicken.

4 chicken breasts

3 green onions, minced

2 cloves garlic, minced

2 Tbsp packed brown sugar

2 Tbsp fish sauce

2 Tbsp soy sauce

2 Tbsp dry sherry

1/2 tsp five-spice powder

1/2 tsp salt

1/4 tsp pepper

1/4 tsp chili paste

2 Tbsp chopped fresh coriander

In shallow glass dish, arrange chicken in single lay. In small bowl, whisk together onions, garlic, sugar, fish sauce, soy sauce, sherry, five-spice powder, salt, pepper and chili paste; pour over chicken, turning to coat. Cover and marinate in fridge for 2 hours.

Place chicken on greased grill over medium-high heat; brush with any marinade. close lid and grill, turning once, until no longer pink inside, 25-30 minutes. Garnish with coriander.

Makes 4 servings.

Per serving: 211 calories

Canadian Living "BBQ Best," Summer 2006, pg 44

GRILLED PORTOBELLO SALAD WITH ARUGULA

1/2 cup walnut pieces

8 portobello mushrooms

10 cups arugula, trimmed

quarter red onion, thinly sliced

60 g (2 oz) Parmesan or Asiago cheese, shaves

Dressing:

1/2 cup extra-virgin olive oil

1/4 cup balsamic vinegar

1 Tbsp chopped fresh rosemary or thyme

1/4 tsp salt

1/4 tsp pepper

In skillet, toast walnuts over medium heat, shaking pan occasionally, for about 5 minutes or until golden; set aside.

Dressing: in bowl, whisk together oil, vinegar, rosemary, salt and pepper; set aside.

Scrape gills from mushrooms; cut off stem just below cap. wipe tops with damp towel; cut in half. Brush with half of the dressing. Place on greased grill over medium-high heat; close lid and grill, turning once, for about 10 minutes or until tender.

In large bowl, combine arugula, onions and half of the walnuts; toss with remaining dressing. Mound on platter; top with mushrooms. Sprinkle with Parmesan cheese and remaining walnuts.

Makes 12 servings.

Canadian Living "Market Fresh," Summer 2008, page 28

Orange Julius

1/4 cup sugar
1 can orange juice concentrate
1 cup milk
1 cup water
1 tsp vanilla
10-15 icecubes

Blend it in a mixer. This recipe makes a full one! Tastes good with some strawberries added in!

Peanut Oatmeal Chocolate Chip Cookies

1 1/2 peanut butter
1/2 cup margarine
3/4 cup sugar
2/3 packed brown sugar
2 eggs
1 1/2 tsp vanilla
1 cup rolled oats
3/4 cup all purpose flour
1/2 tsp baking soda
1 package chocolate chips (use your discretion)

Heat oven 350 C
Mix ingredients together
Drop by teaspoon size onto greased cookie sheet.
Bake 10-12 minutes
Makes around 40 cookies.

SOLE FILLETS ALMONDINE SAUCE

1 pkg fillets fish ( sole or basa)
1 Tbsp melted butter
1 Tbsp flour
2/3 cup milk
1 egg yolk
1 Tbsp lemon juice
1/4 tsp onion powder
dash white pepper and tumeric
2 Tbsp toasted almonds
add to taste, lemon & herbs

Bake or poach fillets.
Melt butter, stir in flour and cook for 1 minute. Add milk slowly, stir till thick.
Add egg yolk, lemon juice and seasoning.
Serve sauce over cooked fish.
Sprinkle with toasted almonds

CREAM OF ASPARAGUS SOUP

4 cups chicken broth
1 1/2 pound fresh asparagus (I added 2 leeks cut up)
1/2 cup heavy whipping cream

1.In large saucepan, bring broth and asparagus( cut into 1-in.pcs) to a boil
Reduce heat; simmer for 5 - 7 minutes or until tender.
2.In blender, cover and process soup in small batches until smooth, return to pan.
Stir in cream, heat through.

Cream of broccoli soup:
Substitute 3 cups of chopped broccoli. Simmer 7 - 10 min or untill tender.

Cream of cauliflower soup:
Substitute 3 cups of cauliflower florets. Simmer 7 - 10 min or until tender.