Food

Raspberry Sorbet 1 cup (250 mL) raspberries, fresh or frozen 2 cups (500 mL) water 1 cup (250 mL) sugar 1 egg white Put berries and 1 cup (250 mL) water in pan and bring to boil. Remove from heat, mix in blender and strain through a sieve. Add sugar, 1 cup (250 mL) water, and egg white to the warm raspberry mixture and whisk well. Place in a sorbet/ice cream machine and mix until thickly chilled. Store in freezer for at least 2 hours before serving. Lemon Tarte Filling Be careful not to overheat original mixture or eggs will scramble when added! 3 lemons, zested and juiced 3/4 cup (180 mL) sugar 1 cup (250 mL) whipping (35 percent) cream 5 eggs Combine lemon juice and zest, cream, and sugar; bring to a simmer over medium heat. Reduce heat slightly and stir in eggs one at a time. Once all eggs are incorporated, remove from heat and let cool. Lemon Curd 1/2 cup (125 mL) sugar 5/8 cup (156 mL) fresh lemon juice 1 cup (250 mL) unsalted butter 4 eggs Pinch vanilla powder Bring first three ingredients to a simmer in pot over medium heat before reducing heat to temper in the eggs individually. Add a pinch of vanilla powder (or a dash of vanilla extract) before removing from heat to cool. Prepare the Dessert Line 6 lightly greased 3-in (7.5 cm) pastry shells with shortbread dough and fill 3/4 with lemon tarte filling. Bake at 300 F (150 C) for approximately 10 minutes or until shells are golden. Remove to cool before topping with lemon curd. For additional flourish, sprinkle each tarte with raw sugar and caramelize with a hand torch before mounting each with a scoop of raspberry sorbet and a garnish of mint. Serves 6. source: " Comfort Cuisine ", alive #312, October 2008

Barley is a much underused heritage grain that’s just waiting to be rediscovered. This super whole grain is one of the richest sources of both soluble and insoluble fibre. Insoluble fibre keeps things moving through your gastrointestinal tract (GI), and soluble fibre mixes with liquid, binds to fatty substances, and escorts them out of your body, helping reduce bad cholesterol in the process. So embrace the grain and start barley risotto-ing. 2 tsp (10 mL) organic extra-virgin olive oil 2 organic onions, diced 2 large portobello mushrooms or 2 cups (500 mL) shiitake mushrooms, coarsely chopped (If using portobellos, scrape out black membranes and discard before chopping) 3 cloves garlic, minced 3/4 cup (180 mL) organic pot barley 2 1/2 cups (625 mL) organic low-sodium chicken or turkey stock 1/4 cup (60 mL) Parmigiano-Reggiano cheese, grated Heat a medium saucepan with a tightly fitting lid over medium heat; add oil and onions and saute for 1 minute. Add mushrooms and garlic; continue sauteing for 1 minute. Add pot barley and stock, stir, bring to the boil, and reduce heat to simmer. Cover and simmer for 50 minutes or until done. Remove from heat; gently stir in the Parmigiano-Reggiano. Garnish with shavings of fresh Parmesan. Top with sage leaves that have been lightly crisped in hot oil. Makes 4 - 1 cup (250 mL) servings. Each Serving Contains: 200 calories; 8 g protein; 6 g total fat (2 g sat fat, 0 g trans fat); 44 g carbohydrates; 2 g fibre; 480 mg sodium. source: " Easy on the Tummy ", alive #312, October 2008

Quinoa (pronounced “keen-wah”) is an ancient cereal that was eaten by the Incas centuries ago. It was so revered that they called it the “Mother Grain.” Quinoa is so high in protein (13 percent) that the United Nations classified it as a supercrop, giving this tiny nondescript grist the nutritional clout of an Olympic athlete. Quinoa grains are naturally coated with a bitter resin called saponin. This resin can be removed by washing, but is often removed by mechanically polishing. Unfortunately for us, that process removes the germ, making it a less nutritious form. Choose whole grain quinoa and rinse it well before cooking. 1 cup (250 mL) organic whole grain quinoa 2 tsp (10 mL) organic extra-virgin olive oil 1 medium organic onion, diced 2 stalks organic celery, diced 2 large organic carrots, diced 2 tsp (10 mL) ground cumin 1 tsp (5 mL) ground coriander 2 cups (500 mL) organic lower-sodium chicken or turkey stock Place quinoa in fine mesh strainer and rinse well. Set aside. Heat a medium-sized pot with a tightly fitting lid over medium heat. Add oil, onion, celery, and carrots and saute for 3 minutes. Add cumin and coriander and saute for 1 minute. Add quinoa and stock. Bring to a boil, cover, reduce heat to medium, and simmer for 15 to 20 minutes. Remove from heat and fluff with a fork. Cover, let stand for 5 minutes. Spoon into a custard cup and pat down. Invert onto a dinner plate and serve with steamed baby carrots and fresh green beans. Sprinkle with thinly sliced garlic that has been lightly fried in oil. Makes 4 - 1 cup (250 mL) servings. Each Serving Contains: 240 calories; 10 g protein; 5 g total fat (0.3 g sat. fat, 0 g trans fat); 40 g carbohydrates; 6 g fibre; 240 mg sodium. source: " Easy on the Tummy ", alive #312, October 2008

Cinderella pumpkins are a bright orange heirloom variety increasingly available at farmers’ markets. If not at hand, substitute pie pumpkins or switch it up with a squash such as butternut. 1 small Cinderella pumpkin (about 2 lb/1 kg) 1/4 cup (60 mL) brown sugar 1/2 cup (125 mL) butter 1 onion, diced 1 Granny Smith apple, diced 1 small celery root, diced 1 - 1 in (2 cm) piece fresh ginger, peeled and thinly sliced 6 cups (1.5 L) chicken stock 1/2 tsp (2 mL) whole cloves 1 cinnamon stick 1 tsp (5 mL) whole star anise Fleur de sel Brown sugar Butter 2 tsp (10 mL) sherry vinegar Pumpkin Seeds 1/4 cup (60 mL) reserved pumpkin seeds 1/4 cup (60 mL) grapeseed oil 1 tsp (5 mL) fleur de sel Mushroom Garnish 1 cup (250 mL) hedgehog mushrooms, cut into quarters 1 Tbsp (15 mL) butter Preheat oven to 375 F (190 C). Slice pumpkin into quarters, removing stem and seeds. Reserve seeds. Arrange pumpkin quarters on a baking tray, sprinkle on brown sugar, dot with 1/4 cup (60 mL) butter, and bake 45 minutes. Remove from oven, let cool slightly, and peel. Roughly dice and set aside with any juices from the baking pan. Reduce oven temperature to 350 F (180 C). Toss reserved pumpkin seeds, oil, and salt in a bowl, spread out on a baking tray, and bake 15 minutes. Let cool. Meanwhile, melt 1/4 cup (60 mL) butter in a pot over medium-high heat; add onion, apple, celery root, and ginger and sweat about 5 minutes. Add chicken stock, bring to boil, and reduce to simmer. In a blender grind whole cloves, cinnamon stick, and star anise. Add 1 1/2 tsp (7 mL) of this spice mixture to vegetables, along with reserved baked pumpkin and juices. Cook 5 minutes. Remove from heat and pur?in a blender. Season with salt and brown sugar to taste, adding more butter if needed to make a very smooth pur? Add sherry vinegar, strain soup through a fine strainer and keep warm. In a separate pan sweat mushrooms in butter for 3 or 4 minutes over medium-high heat, being careful not to brown them. To serve, whisk soup to give it a bubbly texture and pour it into 6 heated soup plates. Garnish each plate with pumpkin seeds and mushrooms and serve. Serves 6 source: " Rustic Regionalism ", alive #313, November 2008

The date and pecan crust in this dish balances the slight gaminess of the venison, which is increasingly available at specialty meat shops. Green beans and turnip make great side dishes. 2 cups (500 mL) pecans 1/2 cup (125 mL) icing sugar 1 1/2 cups (375 mL) pitted Medjool dates 2 Tbsp (30 mL) brandy 2 cups (500 mL) water 3 lb (1.5 kg) venison striploin Fleur de sel and fresh pepper Blanch pecans for 1 minute in simmering water. Drain and dry quickly. Toss with icing sugar; then arrange on a baking sheet. Bake at 325 F (160 C) for 10 minutes or until caramelized. Remove and let cool. Keep some of the nicest ones whole as a garnish before chopping the rest. Set aside. Place dates in a pot with brandy and water. Cook on medium-high heat until dates are almost dry. Pure in a food processor. Set aside. Preheat oven to 375 F (190 C). Clean the loin of any sinew. Season venison with salt and pepper and sear on all sides in a pan over medium-high heat. Remove and spread with a thin layer of date pure. Coat with chopped pecans, pressing down to ensure they stick. Place coated venison on tray and bake until medium-rare, about 15 to 20 minutes, or to an internal temperature of 125 to 130 F (52 to 54 C). Let meat rest for 10 minutes before slicing. Serves 6. source: " Rustic Regionalism ", alive #313, November 2008

This ice cream uses five-spice powder, a Chinese spice mixture containing star anise, fennel seeds, Szechuan peppercorns, cloves, and cinnamon. It is available at most grocery stores. This ice cream uses five-spice powder, a Chinese spice mixture containing star anise, fennel seeds, Szechuan peppercorns, cloves, and cinnamon. It is available at most grocery stores. Five-Spice Ice Cream 1 cup (250 mL) half-and-half cream 1 cup (250 mL) whole milk 3/4 tsp (4 mL) five-spice powder Seeds from 1/2 vanilla bean 1/2 cup (125 mL) sugar 6 egg yolks Bring cream, milk, five-spice powder, and vanilla seeds to a boil in a medium saucepan over medium heat. Remove from heat. In a separate bowl, add sugar to egg yolks and whisk until frothy. Whisk hot liquid into egg yolks. Return mixture to saucepan and heat constantly over medium heat while stirring constantly until mixture reaches 175 F (85 C). Do not boil. Remove from heat, strain, and refrigerate. Churn in ice-cream machine or freeze in a small container in your freezer, stirring every 20 minutes for 1 1/2 hours, or until ice cream has a smooth texture... Pear Filling 3 pears 1/2 cup (125 mL) sugar Pinch salt Seeds from 1/2 vanilla bean 1 Tbsp (15 mL) lemon juice 2 Tbsp (30 mL) butter Splash brandy Peel pears and dice into small pieces. Toss pears in sugar, salt, vanilla seeds, and lemon juice. Melt butter in medium pan over medium heat and saut pear mixture until golden, about 5 to 8 minutes. Stir carefully to caramelize evenly, deglaze with brandy, remove from heat, and refrigerate. Phyllo Squares 3 sheets phyllo pastry 3 Tbsp (45 mL) melted butter 2 to 3 Tbsp (30 to 45 mL) icing sugar Brush 1 sheet of phyllo with butter and sprinkle with icing sugar. Cover with another sheet of phyllo and repeat, omitting sugar on top layer. Cut into 18 - 2 1/2 in (6 cm) squares. Sprinkle icing sugar over 6 of the squares. Creme Anglaise 2/3 cup (160 mL) half-and-half cream 2/3 cup (160 mL) whole milk Seeds from 1/4 vanilla bean 2 Tbsp (30 mL) sugar 4 egg yolks Bring cream, milk, and vanilla to boil in medium saucepan over medium heat. Remove from heat and set aside. In separate bowl, add sugar to yolks and whisk until frothy. Whisk hot liquid into egg yolks. Return mixture to saucepan and cook over medium heat, stirring constantly, until crme coats a spoon. Cool over an ice bath, then strain. Refrigerate. To Serve Place a dollop of crme anglaise on each of the 6 serving plates. Place a plain phyllo square on top of the crme anglaise. Create layers by alternating remaining crme anglaise, pear filling, and phyllo squares, topping each with an icing sugar-dusted square. Garnish with a scoop of five-spice ice cream. Serves 6. This ice cream uses five-spice powder, a Chinese spice mixture containing star anise, fennel seeds, Szechuan peppercorns, cloves, and cinnamon. It is available at most grocery stores. This ice cream uses five-spice powder, a Chinese spice mixture containing star anise, fennel seeds, Szechuan peppercorns, cloves, and cinnamon. It is available at most grocery stores. Five-Spice Ice Cream 1 cup (250 mL) half-and-half cream 1 cup (250 mL) whole milk 3/4 tsp (4 mL) five-spice powder Seeds from 1/2 vanilla bean 1/2 cup (125 mL) sugar 6 egg yolks Bring cream, milk, five-spice powder, and vanilla seeds to a boil in a medium saucepan over medium heat. Remove from heat. In a separate bowl, add sugar to egg yolks and whisk until frothy. Whisk hot liquid into egg yolks. Return mixture to saucepan and heat constantly over medium heat while stirring constantly until mixture reaches 175 F (85 C). Do not boil. Remove from heat, strain, and refrigerate. Churn in ice-cream machine or freeze in a small container in your freezer, stirring every 20 minutes for 1 1/2 hours, or until ice cream has a smooth texture... Pear Filling 3 pears 1/2 cup (125 mL) sugar Pinch salt Seeds from 1/2 vanilla bean 1 Tbsp (15 mL) lemon juice 2 Tbsp (30 mL) butter Splash brandy Peel pears and dice into small pieces. Toss pears in sugar, salt, vanilla seeds, and lemon juice. Melt butter in medium pan over medium heat and saute pear mixture until golden, about 5 to 8 minutes. Stir carefully to caramelize evenly, deglaze with brandy, remove from heat, and refrigerate. Phyllo Squares 3 sheets phyllo pastry 3 Tbsp (45 mL) melted butter 2 to 3 Tbsp (30 to 45 mL) icing sugar Brush 1 sheet of phyllo with butter and sprinkle with icing sugar. Cover with another sheet of phyllo and repeat, omitting sugar on top layer. Cut into 18 - 2 1/2 in (6 cm) squares. Sprinkle icing sugar over 6 of the squares. Creme Anglaise 2/3 cup (160 mL) half-and-half cream 2/3 cup (160 mL) whole milk Seeds from 1/4 vanilla bean 2 Tbsp (30 mL) sugar 4 egg yolks Bring cream, milk, and vanilla to boil in medium saucepan over medium heat. Remove from heat and set aside. In separate bowl, add sugar to yolks and whisk until frothy. Whisk hot liquid into egg yolks. Return mixture to saucepan and cook over medium heat, stirring constantly, until creme coats a spoon. Cool over an ice bath, then strain. Refrigerate. To Serve Place a dollop of creme anglaise on each of the 6 serving plates. Place a plain phyllo square on top of the creme anglaise. Create layers by alternating remaining creme anglaise, pear filling, and phyllo squares, topping each with an icing sugar-dusted square. Garnish with a scoop of five-spice ice cream. Serves 6. source: " Rustic Regionalism ", alive #313, November 2008

In the 1970s every bride-to-be was almost guaranteed a set of French onion soup bowls as a shower gift. This lighter version of that popular soup is my idea of a comfort food. Rich in flavour but lower in fat, calories, and sodium than the original artery-clogging, cheese-laden concoction, it still rings in with 14 g of total fat. Don’t worry about the trans fats in the recipe; they are the naturally occurring type found in milk products. 2 Tbsp (30 mL) organic extra-virgin olive oil 4 large organic cooking onions, thinly sliced to equal 4 cups (1 L) 2 Tbsp (30 mL) organic whole wheat flour 2 cloves organic garlic, minced 1/4 cup (60 mL) fresh parsley,  finely chopped 1/4 tsp (1 mL) dried thyme 1/4 tsp (1 mL) cracked pepper 4 cups (1 L) low-sodium organic chicken stock 4 slices organic whole wheat baguette 2 oz (50 g) Asiago cheese, grated, divided into 4 equal portions 2 oz (50 g) Gruyere cheese, grated,  divided into 4 equal portions Heat a large pot over medium-high heat. Add oil and onions; saut?ntil golden brown, approximately 7 to 10 minutes. Stir often. Add flour and stir to coat onions. Add garlic, parsley, thyme, and cracked pepper. Stir well. Pour in chicken stock and stir, making sure to scrape up any bits that may have stuck to bottom of pot. Bring to boil, cover, reduce to low, and simmer for 45 minutes. To serve: Place 1 slice of baguette in bottom of each soup bowl. Pour in 1 1/2 cups of soup. Sprinkle with 1/4 of the Asiago and the Gruy?. Makes 4 - 1 1/2 cup (350 mL) servings. Try adding low-sodium, canned Romano beans to make this a main-meal soup. Drain, rinse, and add with the chicken stock. No baguette kicking around your pantry? Try adding croutons instead. Sprinkle them on top of the soup before serving. Each serving contains: 265 calories; 10.8 g protein; 14.6 g total fat (7 g sat. fat, 3.3 g trans fat); 8.3 g carbohydrates; 2.5 g fibre; 864 mg sodium. source: " Soul-Warming Soups ", alive #313, November 2008

This light cream soup has a woodsy flavour and is excellent as a first course or as a light meal served with crusty rolls and a main course salad. 3 cups (750 mL) organic sodium-reduced chicken stock 2 cups (500 mL) assorted dried mushrooms 2 Tbsp (30 mL) organic extra-virgin olive oil 1/2 cup (125 mL) shallots, minced 1 Tbsp (15 mL) fresh rosemary, diced 2 Tbsp (30 mL) organic whole wheat flour 1/2 cup (125 mL) fat-free evaporated milk Heat chicken stock until boiling, remove from heat, and add dried mushrooms. Let soak for 20 minutes. Strain liquid into a bowl, reserving liquid. Coarsely chop mushrooms, and set aside. Heat a medium saucepan over medium-high heat. Add oil and shallots, saut for 3 to 5 minutes or until golden brown. Add reserved mushrooms and rosemary and saut for 1 to 2 minutes or until mushrooms start browning. Add flour to coat shallots and mushrooms. Pour in reserved chicken/mushroom stock. Bring to a boil, cover, and reduce heat to simmer. Simmer for 10 minutes. Add milk, heat through, and serve. Makes 4 - 1 cup (250 ml) servings. Mushrooms have long been touted as immune enhancers. This soup does more than warm your soul; it also supports your immune system for flu season. Each serving contains: 149 calories; 4.7 g protein; 3.6 g total fat (1.1 g sat. fat, 0 g trans fat); 18.2 g carbohydrates; 2.5 g fibre; 467 mg sodium. source: " Soul-Warming Soups ", alive #313, November 2008

Urfa pepper is a Turkish variety of chili pepper with a fantastic sweet, slightly smoky flavour with a touch of dried fruit on the palate. If sourcing is a challenge, Aleppo pepper offers a similar flavour profile. 1 cup (250 mL) fine burghul (bulgur) 5 oz (140 g) lean ground lamb 1 onion, finely diced 1 tsp (5 mL) allspice 1 tsp (5 mL) cumin 1 tsp (5 mL) Urfa pepper flakes 2 Tbsp (30 mL) plain flour Salt and pepper, to taste Filling 2.5 oz (70 g) soft goat cheese Half a lemon, juiced and zested 2 Tbsp (30 mL) pistachios, chopped and toasted Pinch chopped mint Pinch chopped cilantro Pinch chopped flat-leaf parsley Salt and pepper, to taste Cover burghul with boiling water for 5 minutes. Drain in fine colander. Spread on paper towels to absorb any moisture. Process burghul, lamb, onion, spices, and flour in food processor until it forms a paste. Season with salt and pepper, and refrigerate for 1 hour. For filling, whip goat cheese with lemon juice and zest. Transfer to bowl and mix in herbs and pistachios. Season with salt and pepper. Put goat cheese mixture in plastic piping bag. Form lamb mixture into 6 - 4 in (10 cm) sausages. Using a wet index finger, make long hole through centre of each sausage and gently work your finger to create a cavity for filling. Place goat cheese filling into each sausage until about 1/3 full and seal, moulding into a torpedo shape. Smooth over any cracks with fingers. Place on foil tray and refrigerate uncovered for 1 hour. Preheat oven to 375 F (190 C). Place sausages (kibbeh) on baking sheet lined with parchment paper; bake 10 minutes or until cooked. Serves 6. source: " Sanafir ", alive #314, December 2008

Kanafa is a pastry similar to a stringy version of phyllo that is found in the freezer section of Middle Eastern and Greek food shops. Ras el hanout means “head of the shop” in Arabic and is a popular blend of herbs and spices used across the Middle East and North Africa, most often including cardamom, clove, cinnamon, paprika, coriander, cumin, mace, nutmeg, peppercorn, and turmeric. It is also often perceived as an aphrodisiac! 1 Tbsp (15 mL) honey 2 Tbsp (30 mL) ras el hanout (or curry spice mix) 2 tsp (10 mL) turmeric 1 Tbsp (15 mL) sambal powder (available at specialty stores and many supermarkets) 2 Tbsp (30 mL) chopped mixed herbs (cilantro, flat-leaf parsley, mint) 30 prawns (sized 26 to 30 per pound) 1 box kanafa pastry (about 1 lb/450 g) 1/2 lb (225 g) unsalted butter Salt and pepper Preheat oven to 350 F (180 C). Combine honey, spices, and herbs and marinate prawns for 15 minutes. Tear off 3 in (7.5 cm) strands of kanafa pastry; spread with butter, and then wrap prawns individually. Season with salt and pepper, pan sear for 30 seconds per side, and finish in oven for 4 minutes or until done and pastry is golden. Serves 6. source: " Sanafir ", alive #314, December 2008

Popularized throughout the Middle East, hummus has become a familiar favourite worldwide; this recipe taps into the cold cellar to bring a sweet touch of pumpkin. 5 cups (1.25 L) fresh pumpkin, cubed 1 cup (250 mL) canned chickpeas Extra-virgin olive oil, as needed 1/2 cup (125 mL) tahini 4 large garlic cloves, pured 1/2 cup (125 mL) fresh lemon juice 2 Tbsp (30 mL) flat-leaf parsley, finely chopped 1/2 tsp (2 mL) freshly ground cumin seeds Salt and pepper 1 Tbsp (15 mL) toasted pumpkin seeds Place pumpkin cubes in large saucepan and cover with water. Bring to gentle boil and continue to boil until soft (about 40 minutes). Drain well and run through food mill. Return pumpkin to saucepan and cook over medium-high heat until liquid is nearly evaporated (about 25 minutes). Drain and rinse canned chickpeas. Transfer chickpeas and pumpkin to food processor and process until smooth (add olive oil in small increments if needed). Transfer to medium-size bowl. Stir tahini into pumpkin-chickpea mixture, followed by garlic, lemon juice, parsley, and cumin. Season with salt and pepper. Top with toasted pumpkin seeds. Serve with Arabic flatbreads. Serves 6. source: " Sanafir ", alive #314, December 2008

Kecap manis, a key ingredient in this recipe’s marinade, is an Indonesian soy sauce that usually contains star anise, garlic, and palm sugar, giving it a slightly sweet flavour and a syrupy texture. Marinating overnight gives the beef tremendous flavour and texture. You can find Japanese cucumbers at Asian or Middle Eastern markets; substitute English cucumbers if necessary. 8 oz (225 g) beef tenderloin 7 Japanese cucumbers Marinade 1/3 cup (80 mL) kecap manis 1/3 cup (80 mL) lime juice 1 red Thai chili, finely sliced 1 Tbsp (15 mL) sesame oil Salad 1/4 cup (60 mL) lime juice 1 or 2 fresh red chilies, finely sliced 3 Tbsp (45 mL) fresh mint, chopped 3 Tbsp (45 mL) fresh Thai basil, chopped 1 Tbsp (15 mL) fish sauce Mix together marinade ingredients. Place beef tenderloin in non-metallic bowl, pour in marinade, and refrigerate for 2 hours or overnight. Allow meat to return to room temperature before cooking. Heat barbecue or chargrill pan and cook beef for 7 minutes. Cook less for rare and longer for well done. Allow to cool, then finely slice into thin strips and mix with salad ingredients. Cut off cucumber ends and cut remainder into cylinders about 1 in (3 cm) thick. Using melon baller, scoop out flesh from each slice to make a cup about 1/3 in (1 cm) deep. Fill each cup with Thai beef salad. Serves 6. source: " Sanafir ", alive #314, December 2008

1 oz (30 mL) Cointreau 1 oz (30 mL) Sourz apple liqueur 1 tsp (5 mL) apple sauce 1 oz (30 mL) fresh lime juice 6 mint leaves Combine all ingredients, shake (no ice), and strain into chilled martini glass. Garnish with a touch of cinnamon and lime wedge–a sugared glass lip is a sweet touch too. Serves 1. source: " Sanafir ", alive #314, December 2008

Simple syrup is a breeze to prepare. Dissolve two parts sugar in one part water for a sweetener in any cocktail. 2 dime-size slices of fresh ginger 1/2 oz (15 mL) simple syrup 1/2 oz (15 mL) pink grapefruit juice 1/2 oz (15 mL) lemon juice 2 dashes Angostura bitters Ginger beer to top the glass Muddle simple syrup and fresh ginger, add all other ingredients (except ginger beer), and shake hard. Double-strain into a cocktail tumbler glass filled with ice. Top with ginger beer. Garnish with orange zest and mint leaf. Serves 1. source: " Sanafir ", alive #314, December 2008

I discovered this recipe in a food and wine magazine back in the 1980s and have been using it ever since. Rose Levy Beranbaum for the Cordon Rose Cooking School in New York developed it, and it’s a winner. Use high-end chocolate for the best results. I like to roll the truffles in ground almonds and then pop them into tiny paper candy cups available at most bulk stores. Then I pack the candy cups into glass jars between layers of parchment paper and tie a bow around the neck of the jar with the ingredients listed. 1 1/2 cups (375 mL) whipping (35 percent) cream 7 oz (200 g) dark bittersweet chocolate, chopped finely Ground almonds, grated chocolate, or unsweetened cocoa powder for rolling Heat whipping cream in heavy pot over medium heat till boiling. Boil, stirring constantly until reduced by half (3/4 cup or 175 mL), about 10 minutes. If cream starts to boil over reduce heat, but keep cream boiling. Remove from heat and add chopped chocolate, stirring until smooth. Scrape into shallow container and refrigerate till firm, about 4 to 5 hours. Do not cover. For each truffle scoop out about 2 tsp (10 mL) of the cold truffle mixture, form into a ball, and then roll in topping of your choice. Refrigerate, covered, for up to 3 weeks or freeze for up to 2 months. Makes about 2 dozen. One truffle contains approximately: 96 calories; 0 g protein ; 8 g total fat (5.75 g sat. fat, 0 g trans fat); 5.6 g carbohydrates; 0 g fibre; 5 mg sodium. source: " Edible Christmas Gifts ", alive #314, December 2008

Fellow professional home economist, Barb Holland, gave me a jar of these for Christmas last year, and they were such a huge hit that I had to hide them from my family so I could at least have a couple. They’re sweet with a bit of heat and, as Barb says, “can become addictive.” If you want more heat, add more cayenne. She used almonds in her original recipe but walnuts work well too. 1 egg white 2 cups (500 ml) whole natural almonds or walnuts 1/4 cup (60 mL) brown sugar 1 tsp (5 mL) ground cumin 1/2 to 1 tsp (2 to 5 mL) cayenne 1/4 tsp (1 mL) salt Preheat oven to 325 F (160 C). In a bowl, lightly beat egg white. Add nuts and stir until evenly moistened. Combine brown sugar, cumin, cayenne, and salt; sprinkle over nuts and toss well to coat evenly. Spread nuts on natural parchment paper-lined, rimmed baking sheet. Bake for 30 to 45 minutes, stirring every 10 minutes to separate nuts, until coating is crisp and nuts are fragrant. Pack into small glass jars with tightly fitting lids. Makes 2 cups (500 mL). Each 1/4 cup (60 mL) serving contains: 213 calories; 5 g protein; 18 g total fat (0 g sat. fat, 0 g trans fat); 4 g carbohydrates; 1.9 g fibre; 7 mg sodium. source: " Edible Christmas Gifts ", alive #314, December 2008

Spice up your breakfast with this delicious Indian scrambled egg dish, a simple way to jump start your day. 1 Tbsp (15 mL) vegetable oil 2/3 cup (160 mL) finely chopped onion 2/3 cup (160 mL) chopped tomato 1 tsp (5 mL) grated fresh ginger 1 green chili, minced (or to taste) 1/2 tsp (2 mL) each: ground cumin, turmeric 8 eggs Salt and pepper, to taste 1 Tbsp (15 mL) finely chopped cilantro or parsley Heat oil in large nonstick skillet over medium heat. Cook onion until soft, stirring frequently, about 6 minutes. Stir in tomato, ginger, chilies, cumin, and turmeric; cook 2 minutes. Whisk eggs lightly in medium bowl; season with salt and pepper. Stir eggs into tomato mixture; add half of the cilantro. Cook, stirring until soft, thick curds form. Serve immediately, topped with remaining cilantro. Serves 4. Tip Kick up the heat of this dish by adding more green chilies. Each serving contains: 200 calories; 13 g protein; 17.5 g total fat (3.5 g sat. fat); 7 g carbohydrates; 1 g fibre; 180 mg sodium source: " Egg-stra! Egg-stra! ", alive #315, Janury 2009

Looking to change things up? Try adding a little apple to your morning omelette. 2 tsp (10 mL) butter, divided Granny Smith apple, peeled and thinly sliced Ground nutmeg, to taste 1 tsp (5 mL) sugar 2 eggs 1 Tbsp (15 mL) water 1 Tbsp (15 mL) chopped pecans 3/4 oz (25 g) Brie cheese Heat a nonstick 8 in (20 cm) ovenproof skillet* over medium heat. Melt 1 tsp (5 mL) butter in skillet. Saut apple slices in butter until slightly transparent but not too soft, about 2 minutes. Sprinkle with nutmeg and sugar. Remove from pan and keep warm. Beat together eggs and water. Heat same skillet over medium-high heat. Melt remaining 1 tsp (5 mL) butter in skillet. Pour in egg mixture. As mixture sets at edges, with spatula, gently push cooked portions toward the centre. Tilt and rotate the pan to allow uncooked egg to flow into the empty spaces. When egg is almost set on surface but still looks moist, cover one half of the omelette with warm apple mixture and pecans. Slip spatula under the unfilled side and fold the omelette in half. Garnish with Brie cheese. Broil 1 to 2 minutes to melt cheese. Slide onto warm plate and serve immediately. Serves 1. *If skillet is not ovenproof, wrap handle with double thickness of aluminum foil. Tip Skillet is hot enough when a drop of water will roll around instead of bursting into steam immediately. Suggestion for a complete meal Serve with a glass of apple juice and a multi-grain toasted bagel followed by mixed berries. Each serving contains: 440 calories; 18 g protein; 30 g total fat (13 g sat. fat); 28 g carbohydrates; 3 g fibre; 360 mg sodium source: " Egg-stra! Egg-stra! ", alive #315, Janury 2009

Looking for a quick and easy dessert? Try these light and fluffy citrus soufflés an excellent after dinner treat. 8 large oranges 1 Tbsp (15 mL) cornstarch 2/3 cup (160 mL) orange juice 1 Tbsp (15 mL) grated orange rind 1/4 cup (60 mL) sugar 1 Tbsp (15 mL) marmalade 1 Tbsp (15 mL) butter 4 eggs, separated Icing sugar for dusting Remove tops from oranges; scoop out flesh from base without piercing skin. Mix cornstarch with 1/4 cup (60 mL) orange juice. Add to remaining juice and bring to boil, stirring constantly. Add rind, sugar, marmalade, and butter, continuing to stir until thickened and smooth. Remove from heat and gradually beat in egg yolks. Beat egg whites until stiff and fold into yolk mixture. Fill orange shells 2/3 full with mixture and place on baking sheet or muffin tin. Bake in 400 F (200 C) oven for 10 to 15 minutes or until puffed and golden. Sprinkle with icing sugar after removing from oven and serve immediately. Serves 8. Each serving contains: 140 calories; 4 g protein; 5.5 g total fat (1 g sat. fat); 24 g carbohydrates; 2 g fibre; 50 mg sodium source: " Egg-stra! Egg-stra! ", alive #315, Janury 2009

The length of time will vary depending on what size of green lentils you use. I choose the larger organic green ones for a more solid texture. The recipe is usually ready in 4 1/2 hours. If you use the smaller green lentils, they cook quicker and have a softer texture. 2 3/4 cups (675 mL) organic green lentils 1/4 cup (60 mL) whole grain quinoa 4 cups (1 L) organic sodium-reduced vegetable or chicken broth 1 - 28 oz (796 mL) can diced tomatoes 2 cups (500 mL) carrots, diced 1 cup (250 mL) celery, diced 1 medium onion, diced 3 cloves garlic, minced 2 tsp (10 mL) cracked pepper Rinse lentils and quinoa under cool running water. Drain and place in slow cooker. Add broth, tomatoes, carrots, celery, onion, garlic, and cracked pepper. Stir well. Cover with lid and cook on low for 8 to 10 hours or on high for 4 to 5 hours. Cook until lentils are tender. Serves 8. Serving Suggestion This stew goes great with seasonal coleslaw made with cabbage, carrots, and onion. Each 1 cup (250 mL) serving made with 25 percent less sodium chicken broth contains: 272 calories; 16 g protein; 1.5 g total fat (0 g sat. fat, 0 g trans fat); 47 g carbohydrates; 18.6 g fibre; 773 mg sodium source: " Slow Cooker Days ", alive #315, January 2009

Barley is truly the unsung hero in the soluble-fibre world. This super grain is one of the richest sources of both soluble and insoluble fibre, which can help lower cholesterol. This hearty vegetarian main course is ready in 2 to 3 hours and can be stored in the fridge (already cooked) for up to 3 days. 1 cup (250 mL) pot barley 4 cups (1 L) 25 percent less sodium beef broth 1/2 oz (14 g) dried sliced shiitake mushrooms 1 1/2 cups (375 mL) sweet potato, peeled and coarsely chopped 1 medium onion, diced 2 cloves garlic, minced 1/4 tsp (1 mL) cracked pepper 1 cup (250 mL) cashews, chopped Rinse pot barley under cool running water. Drain well and place in slow cooker. Add beef broth, dried shiitake mushrooms, sweet potato, onion, garlic, and pepper. Cover with lid and cook on low for 3 to 4 hours or on high for 1 1/2 to 2 1/2 hours. When barley is soft and most of the liquid has been absorbed, turn off slow cooker. Stir once and let sit for 15 minutes. Divide equally among four plates and sprinkle each with 1/4 cup (60 mL) cashews. Serves 4. Each 1 1/4 cup (310 mL) serving with 1/4 cup (60 mL) cashews contains: 425 calories; 15 g protein; 13.2 g total fat (2.2 g sat. fat, 0 g trans fat); 71 g carbohydrates; 12 g fibre; 632 mg sodium source: " Slow Cooker Days ", alive #315, January 2009

1 Tbsp (15 mL) extra-virgin olive oil 1 3/4 cups (425 mL) onions, diced 1 cup (250 mL) celery, diced 2 to 2 1/2 cups (500 to 625 mL) orange-fleshed sweet potatoes, peeled and cut in 1 in (2.5 cm) cubes 3 large cloves garlic, minced 1 tsp (5 mL) sea salt Ground black pepper to taste 2 tsp (10 mL) chili powder 1 tsp (5 mL) paprika 1/2 tsp (2 mL) freshly grated nutmeg 1/2 tsp (2 mL) cumin 1/4 tsp (1 mL) cinnamon 1/2 tsp (2 mL) crushed red pepper flakes (or to taste) 1 1/4 cups (310 mL) dry red lentils 2 1/2 cups (625 mL) water 1 - 28 oz (796 mL) can crushed tomatoes 1 - 14 oz (398 mL) can black or kidney beans, rinsed 1 bay leaf 3 Tbsp (45 mL) freshly squeezed lime juice Lime wedges (for serving) In large pot on medium heat, add oil, onions, celery, sweet potatoes, garlic, salt, pepper, and spices, and stir through. Cover and cook for 6 to 8 minutes, stirring occasionally. Rinse lentils. Add to pot with water, tomatoes, beans, and bay leaf, and stir to combine. Increase heat to bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes or until sweet potatoes are softened, stirring occasionally. Stir in lime juice and serve portions with lime wedges. Serves 6. source: " Comfort Cuisine ", alive #315, January 2009

1 Tbsp (15 mL) extra-virgin olive oil 1 1/2 cups (375 mL) onion, diced 1 cup (250 mL) celery, diced 3/4 cup (180 mL) carrots, diced 3 large cloves garlic, minced 1/2 tsp (2 mL) sea salt Ground black pepper to taste 3/4 to 1 tsp (4 to 5 mL) curry powder 1 tsp (5 mL) paprika 1/4 tsp (1 mL) dried thyme 2 cups (500 mL) dry red lentils 3 cups (750 mL) vegetable stock 4 to 4 1/2 cups (l to 1.1 L) water 2 1/2 tsp (12 mL) fresh rosemary, chopped 2 1/2 Tbsp (37 mL) apple cider vinegar In large pot on medium heat, add oil, onion, celery, carrots, garlic, salt, pepper, and spices, and stir through. Cover and cook for 7 to 8 minutes, stirring occasionally. Rinse lentils, and add along with stock and water. Stir to combine. Increase heat to bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes. Add rosemary and simmer another 10 minutes or until lentils are completely softened. Stir in vinegar; season with additional salt and pepper if desired. Serves 6. source: " Comfort Cuisine ", alive #315, January 2009

The word sushi doesn’t actually refer to raw fish but to a boiled rice dish flavoured with vinegar. Hence sushi doesn’t have to contain fish. 3 Tbsp (45 mL) mirin 3 Tbsp (45 mL) soy sauce 1 1/2 tsp (7 mL) sugar 8 pieces of nori seaweed (preferably toasted) 6 cups (1.5 L) prepared sushi rice (see recipe here) About 4 ounces (113 g) firm plain or flavoured tofu, sliced into 32 thin matchsticks 1 red bell pepper, sliced into 32 thin matchsticks 1 cucumber, peeled, seeded, and sliced into 32 thin matchsticks 2 Tbsp (30 mL) sesame seeds, lightly toasted in a skillet Add mirin, soy sauce, and sugar to small skillet. Bring to a simmer and cook until slightly thickened, about 3 minutes. Place a nori sheet on a bamboo mat and add 3/4 cup (180 mL) sushi rice and flatten. Drizzle 1 tsp (5 mL) of mirin sauce in the middle of the rice; place 4 strips each tofu, bell pepper, and cucumber over the sauce; then sprinkle with about 1/2 tsp (2 mL) sesame seeds. Roll and repeat with remaining nori. Slice each roll into 6 pieces and serve with soy sauce or any remaining mirin sauce. Makes about 48 pieces of sushi. Each 6-piece serving contains: 246 calories; 8 g protein; 3 g fat (0 g sat. fat, 0 g trans fat); 44 g carbohydrates; 2 g fibre; 547 mg sodium source: " Easy Make-at-Home Sushi ", alive #323, September 2009