Pineapple Beets

Pineapple Beets
Metric/Imperial
1 can pineapple chunks, drained (reserve liquid)
125 ml/ 1/2 cup water
50 ml/ 1/4cup cider vinegar
50 ml/ 1/4cup brown sugar
15 ml/ 1 tbsp cornstarch
2 ml/ 1/2tsp salt
2 cans of beets, sliced

In a medium saucepan; add pineapple juice, water and vinegar. In a small bowl; mix together sugar, cornstarch and salt. Add to pineapple juice mixture. Cook until thickened, stirrung constantly. Add beets, then heat to boiling. Just before serving, add pineapple chunks into hot mixture.
Serves 8

Spinach "pudding"

Metric/Imperial
2 packages frozen spinach, thawed
3 eggs, beaten
500 ml/ 2cups creamed cottage cheese
75 ml/ 1/3cup parmesan cheese, grated
50 ml/ 1/4cup swiss or havarti cheese, grated

Mix all ingredients together. Pour into greased casserole dish. Sprinkle additional grated parmesan cheese on top if desired. Bake in preheated 350 F (180 C) oven for 30 to 45 minutes or until set.
Serves 6

Herbed zucchini and carrots

Herbed Zucchini and Carrots
Metric/ Imperial
250 ml / 1cup carrots, sliced
4 medium zucchini, cut into julienne strips
30 ml/ 2 tbsp butter
5 ml / 1tsp dried sage leaves
1 ml/ 1/4tsp dried dill week
10 ml/ 2tsp lemon juice
-
salt & pepper to taste
-
In a large steamer; steam carrots for approximately 3 minutes. Add zucchini and continue steaming for 4 to 6 minutes until vegetables are tender crisp.
In a medium skillet; melt butter over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot.
Serves 4

Make your own Potato chips - low cal

Low Cal Potato Chips
Metric and Imperial
4 medium potatoes, sliced very thin
75 ml / 1/3 cup canola oil

Using a pastry brush, brush one side of potatoes with canola oil and place greased side down on nonstick cookie sheet. Once sheet is full, brush tops of potatoes with oil.
Bake in preheated 350 F (180 C) oven for 10 minutes. Turn potatoes and cook for another 5 to 10 minutes. Add a small amount of salt and enjoy!
Serves 4

Radish and Orange Salad

Radish and Orange Salad
Ingredients
Metric/imperial
750 ml/ 3 cups radishes, thinly sliced
1 can mandarin orange segments, drained (10 oz / 284 ml)
75 ml / 1/3cup slivered almonds, toasted
50 ml/ 1/4cup green onions, sliced
40 ml/ 3tbsp olive oil
30 ml / 2tbsp white wine vinegar
15 ml/ 1tbsp fresh sweet basil, chopped
1 ml/ 1/4 tsp chili powder

-
salt & pepper to taste
-
In a medium bowl; combine radishes, orange segments, almonds and green onion.
In a jar with tight fitting lid; combine oil, vinegar, basil, chili powder, salt and pepper. Shake well. Drizzle over radish and orange mixture.
Serves 4

Banna Crunch Bread

Banana Crunch Bread
Preparation time: 20 minutes
Baking time: 75 minutes
Makes: 16 slices
Freezing: excellent


Ingredients

Topping:
1/2 cup/125 ml flaked coconut
1/4 cup/ 50 ml brown sugar , packed
1 tbsp / 15 ml butter
1 tbsp/ 15ml All Purpose Flour

Batter:
1/3 cup/ 75ml Canola Oil
3/4 cup/ 175 ml sugar
1 tsp/ 5 ml vanilla
2 eggs
1 cup/250 ml mashed ripe bananas (2 medium bananas)
1 3/4 cups/ 425 ml All Purpose Flour
1 1/2 tsp / 7ml baking soda
1/4 tsp/ 1 ml baking powder
1 pinch salt
1 cup/250 ml White Chocolate Chips , divided


Preparation
PREHEAT oven to 325ºF (160ºC). Grease an 8” x 4” (1.5 L) loaf pan.Topping:COMBINE all ingredients in small bowl. Set aside.

Batter:MIX oil, sugar, vanilla and eggs in large bowl. Add mashed banana and stir until incorporated. Add flour, baking soda, baking powder and salt and stir until flour is incorporated. Add ¾ cup (175 mL) white chocolate chips. Pour into prepared pan. Top with remaining ¼ cup (50 mL) white chocolate chips and cover with topping.BAKE in centre of preheated oven for about 65-75 minutes or until toothpick inserted in centre comes out clean. Cool in pan on rack. Don’t worry if bread seems a little darker than you would expect. It is still very moist and delicious!

Tip:Freeze peeled ripe bananas in a freezer bag. When ready to bake, first thaw bananas in microwave.

Lemony potatoes

Lemony Potatoes
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Ingredients
Lemony Potatoes
Metric Ingredient/ Imperial
750 ml/3 cup medium potatoes, peeled & quartered
30 ml/2 tbsp olive oil
75 ml/ 1/3 cup freshly squeezed lemon juice
10 ml/ 2 tsp crushed garlic
- coarse salt & freshly ground pepper to taste -
5 ml/ 1 tsp dried basil

In a baking casserole; add potatoes. Toss with remaining ingredients. Bake in preheated 375 F (190 C) oven for approximately one hour. Stir gently once half way through baking. Serves 6

Coffee Stew

Coffee Stew
Imperial and Metric supplied
2Lb ( 1 kg) Lean stewing beef/cut into cubes
1 tsp (5ml) dried basil
3 cups (750ml) water
2 cups (500ml) prepared brewed coffee
1 Large onion, chopped
2 stalks celery sliced
6 carrots, sliced
8 potatoes peeled and cubed
2 cups (500ml) peas
1-1/2 cup (375ml) kernel corn
2 cups (500ml) tomato juice
2 tsp (10ml) corn starch
2 tbsp (30ml) parsley flakes

In a medium saucepan, combine 1 cup (250 ml) water, stewing meat and 1/2 of the onion. Cover and cook over medium heat for 40 minutes.
Meanwhile, in a large soup pan, pour 2 cups (500 ml) water, remaining onion, celery, carrots, potatoes, peas and corn. Pour in 1 cup (250 ml) coffee and 1 cup (250 ml) tomato juice. Add basil and parsley flakes. Cook over medium heat, stirring often. When meat is cooked through and tender, pour meat and contents into soup pan.
Dissolve cornstarch in remaining tomato juice. Pour into soup pan. Add remaining coffee. Add water if necessary. Continue cooking over medium heat until vegetables are tender about 20 to 30 minutes.

Serves 6