Rich and delicious, easy and satisfying; my favourite waffle recipe. No sugar, but you don't really miss it, especially when drizzled with syrup! And yes, one *tablespoon* of baking powder is correct! Cook time is per waffle in my iron. From the cookbook "Waffles, Flapjacks, Pancakes, Blintzes, Crepes, Frybread from Scandinavia and Around the World" compiled by Dianna Stevens.
No tahini and you're craving hummus? No problem! Dig out that bag of sesame seeds lurking in your cupboard and make this wonderful chick pea dip. I wonder if toasting the sesame seeds first would be good... Usually hummus also calls for added oil which certainly does add richness, but lots of calories too. There is no (or little) added fat in this recipe so why not enjoy a healthy dip guilt-free?
A very simple pancake recipe using ingredients I always have on hand. This is my Mom's recipe; making and eating them always reminds me of Saturday mornings, cartoons, and childhood. These are not big fluffy pancakes, nor are they thin; they are somewhere in between. Serve with butter, syrup, and jam.
Raise the lowly cabbage to something extraordinary! This technique of sautéing brings out a wonderful sweetness you never knew existed in cabbage. You can add different spices to this recipe: curry, caraway seeds, or hot pepper sauce are just suggestions. But try it plain first! Adapted from The Low-Carb Cookbook by Fran McCullough
I created this recipe after buying a small amount of wild ground boar to try. I didn't find that the boar was gamey, but maybe just tasted more earthy than, say, beef. If you can find boar, why not give it a try? The cambozola adds richness while complementing the earthy tones of the sage and thyme. The shallot adds a bit of sweetness. A really different burger!
Sweet potatoes are an unusual yet delicious addition to this chili and as a bonus you get more orange veggies into your diet! The small amount of sausage also keeps the fat content low without a sacrifice in flavour. Sizes and amounts are flexible.
Lovely winter comfort-food; homey and satisfying. This recipe is one of those recipes where the end result is much more than the sum of its' parts. It's hard to believe that such simple ingredients can make such a delicious meal, and that is coming from a die-hard carnivore! Serve with pasta, rice, or soft cormeal. I must say, I omit the sun-dried tomatoes, the jalapenos and the vinegar. The size of the cans of beans are approximate; use the closest avalaible size. I also have substitiuted different kinds of beans with equally delicious results. This recipe also is good as leftovers; I heat and puree leftovers, and fill tortillas with it along with cheese, or salsa, or other tex-mex garnishes. This recipe also makes a big potful and leftovers can also be frozen. Previously frozen leftovers may have some loss in texture.
I found this recipe in an old "McCall's Cooking School " magazine from the 1970's. I have made it quite a few times, and although it is more time consuming than a simple apple pie, it is quite scrumptious, and I feel it is worth the extra time. Be sure to serve it within a day of making; any longer than that and the custard starts getting absorbed and disappears (although it is still good!)
This is a very rich and very sweet no-bake bar. It is named after the city of Nanaimo, British Columbia, Canada. Prep time is approximate and cook time is chill time. This bar is easier to cut when almost room temp., but should be stored in the fridge.