Cooking - for a new lifestyle (Our Test Kitchen)

I first tasted this soup at a crop at Central United Church.  I had to have the recipe!! 1 tbsp olive oil 2 onions, chopped 2 cloves garlic, finely chopped 1 tbsp ground cumin 1 chipotle or jalapeno pepper, finely chopped 2 carrots, diced 2 stalks celery, chopped 2 parsnips, peeled and diced 1 potato, peeled and diced 2 cups green lentils, rinsed well and picked over 8 cups homemade vegetable stock 1-1.2 cups niblet corn 2 tbsp lemon juice salt & pepper to taste Heat oil in large saucepan on medium heat.  Add onions and garlic and cook until tender.  Add cumin and pepper and cook for 30 seconds longer.  Add carrots, celery and potato and cook for about 5 minutes.  Stir in lentils and stock.  Bring to a boil.  Reduce heat and simmer gently, uncovered, for 30 minutes or until lentils are very tender.  Add corn and lemon juice and cook for 3 minutes. Source:  Heart Smart Cooking, Bonnie Stern

I have a stack of recipes I've been planning to post here . . . but this one is a real favourite.  If I didn't fear I would eat the entire pudding, I would make some right now. 1/2 cup sifted enriched flour 1 tsp baking powder 1/2 tsp salt 1/3 cup sugar 1 tbsp cocoa 1/4 cup milk 1 tbsp melted shortening 1/2 tsp vanilla 1/4 cup chopped nuts 1/2 cup firmly packed brown sugar 2 tbsp cocoa 3/4 cup boiling water Sift flour with baking powder, salt, sugar and 1 tbsp cocoa into bowl.  Add milk, shortening and vanilla; mix only until smooth.  Add chopped nuts.  Turn into a greased casserole or small baking dish. Mix brown sugar and 2 tbsp cocoa together and sprinkle over batter.  Pour boiling water over top of batter.  This forms a sauce in bottom of pan after pudding is baked.  Bake in a moderate oven (350 F) for 30 to 40 minutes. Serves 6 to 8.

1 large cheap pork roast.....a good one does not shred as easy. Boil your roast, this will remove some of the salt and then roast in the oven at 350 for 2 hours with 2 cups of water (for moisture). Pull roast out of oven and let cool to be able to handle by hand. Remove any visible fat, and then with a fork shred the meat off the roast. Place into a crock pot. Add onion, peppers, pineapple, S&P, and 1 bottle of your favourite BBQ sauce. Fill the bottle with water and add to the crock pot too. Stir well, if you feel it is still too thick, add another bottle of water or tomato juice. You can add more spices or chilli's if you'd like. Cook at high for 3 hours. Stirring occaionally. Serve on buns, with a salad. This is lovely at backyard parties. Easy and filling. "Bon Appetit!"

4 tilapia fillets, about 1 1/2 to 2 pounds 2 tablespoons light mayonnaise 2 teaspoons honey Dijon mustard or Dijon mustard 1 cup panko bread crumbs 1/2 cup fine dry bread crumbs 1 teaspoon paprika 1 tablespoon dried parsley flakes Dash pepper 1/2 teaspoon onion powder 1/2 teaspoon salt Heat oven to 400°. Lightly grease a large shallow baking dish or spray with nonstick cooking spray. Combine the mayonnaise and mustard; rub the mixture over the tilapia fillets. In a food processor, combine the panko and fine bread crumbs, paprika, parsley, pepper, onion powder, and salt. Pulse 4 to 6 times to combine. Pour bread crumb mixture into a wide, shallow bowl. Dip the coated fillets in the mixture, turning to coat both sides. Arrange the coated fillets in the prepared baking dish. Bake the fish fillets for 15 to 18 minutes, or until fish is cooked through. The time depends on thickness of the fillets. Fish will flake easily with a fork when done. Carefully remove the fille...

9 lasagna noodles 3 qts boiling water 2 tsp cooking oil 2 tsp salt 1 1/2 lbs ground beef 3/4 cup finely chopped onion 2-14oz cans tomatoes with juice broken up 5 1/2oz tomato paste 1 cup creamed cottage chees 2cups moz cheese grated 2 tsp sugar 1 tsp parsley flakes 1/2 tsp dries whole oregano 1/4 tsp garlic powder 1/4 tsp sweet basil 1 1/4 tsp salt 1/2 tsp pepper Cook noodles in water, oil and salt for 14-16 min until tender but firm. Scramble fry ground beef until browned. Drain well. Turn into slow cooker Add remaining 12 ingredients. Stir well, add noodle pieces. Stir Cover Cook on low for 7-9 hours. or on high 3 1/2 to 4 1/2 hours. Makes 10 cups

I made these today with my three-year-old daughter.  They turned out really well and we used them to make quesadillas for lunch.  Be sure to roll them out really thinly, though, because they puff up quite a bit when they hit the screamin' hot pan.  I'm thinking one of them will be turned into a pizza crust for C for dinner tonight. Ingredients : 3 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt Pinch of sugar (optional) 3 tablespoons vegetable oil (more for softer tortillas) 1 cup water Instructions : Mix together flour, baking powder, salt, sugar and oil. Add water and mix with hands. Divide into 10 small balls. Roll each flat with rolling pin and cook on very hot ungreased griddle until lightly brown on each side. Makes 10 tortillas.