Recipes

Use whatever amount of oats you would like (1/2 a cup is a good amount for a single serve).
Add remainder ingredients. Add more oats if you like it layered.

1. Preheat oven to 250 deg. F (120 C). Place onions (skins on) into a baking dish with approximately 1 inch of water. Bake, uncovered, 2 hours or until onions are soft when you squeeze them.

2. Remove from oven and place onto a cutting board; pull back brown skins and cut them off at the roots.

3. Transfer onto a serving platter and season each with salt, pepper and 1 teaspoon butter.

4. For an extra-special taste sensation, use a teaspoon to drizzle the tops of each baked onion with balsamic vinegar. So good!

You will need: a wide 6-to 8-quart heavy pot with a tight-fitting lid

Braise beef:
1. Preheat oven to 350°F with rack in middle.

2. Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.

3. Heat oil in pot over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.

4. Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.

1. Preheat the oven to 375 degrees F (190 degrees C). Place carrots into a bowl, cover, and heat in the microwave until tender, 2 to 3 minutes.

2. In a large bowl, stir together the eggs, mayonnaise, onion, olive oil, garlic, salt, pepper, and carrots. Mix in bread crumbs until evenly blended. Shape into 12 patties. Pour the cereal onto a plate, and dip the patties into the cereal to coat. Place the patties on a greased baking sheet.

3. Bake for 25 to 30 minutes in the preheated oven, turning once, until golden brown.

1. Place carrots, orange juice, butter, sugar and ginger in large skillet over medium-high heat. Bring to boil; cover and cook 3-5 minutes (until tender)

2. Uncover and simmer until liquid glazes carrots, about 10 minutes. Season to taste with salt and pepper.

3. Serve to plates or to serving dish and sprinkle with chopped parsley.

**Note** If you prefer a thicker sauce, remove the carrots after they have cooked and leave the sauce to thicken bit longer in the skillet.

For the fruit topping:

Wash, Peel, Core, slice fruit.
Melt butter in pan. Toss sliced pear in first. Cook for 1 min or so. Add apple. Cook for about 5 min till starting to soften.

Sprinkle with cinnamon - about 1/2 tsp. Depends how big your fruit is.. and how much cinnamon you like:)
Toss. Turn off heat. Toss with honey & cover to keep warm while you cook the french toast.

To make the french toast:

Beat egg - add double the amount of milk as there is egg (ie 1/2 cup milk to 1/4 cup egg).
Beat together well.

Heat butter in pan.

Preheat oven to 400.
Lightly grease & flour a 12 piece muffin tin.

Roll out 1/2 pastry on lightly floured surface to a 9 x 9 inch square
Cut into 6 squares of 3 x 3.
Repeat for next pastry.

Lay each square of pastry in hole. push down slightly - careful not to rip a hole.

Crack 1 egg into each pastry lined hole. Top with your choice of veggies.
Sprinkle Salt & Pepper over top.
Top with cheese if using.

Bake for about 15-20 min till egg puffs up and pastry is golden.

Serve right away... or freeze till needed.

For the Butter:

1. Mash the butter on a plate with a knife or spoon until it is slightly softer. You don’t want the butter too soft.

2. Work in the crushed garlic, chopped parsley and lemon juice (if using). Pour off any extra lemon juice.

3. If not using right away, store in the refrigerator. Put a dollop of garlic butter on top of the hot food as it is served.

For the bread:

1. Slice a crusty loaf of bread almost to the bottom crust and spread the garlic butter between the slices.

Chop & combine all ingredients.
Be sure to juice the lime before you start chopping so it will be ready when your apple is cut.
Toss it in right away so your apple & pear won’t brown.

Add beaten egg to mash (depends on how much you have left over.. you may only need a little bit of egg to hold this together. I would start with 1 tbsp at a time)
Add a bit of your flour of choice (again start with 1 tbsp at a time) to mash mixture. Roll into balls and flatten into rounds.

Roll into bread crumbs, then dip in the egg with water mixture, then roll in the bread crumbs again.
Brown in oil. Gently turn over to brown other side.

Serve just as is ... or with guacamole creme, tzatziki, chipotle aoli or any other sauce you may have on hand.

First sprinkle a bit of cheese over one side of tortilla.
Then evenly spread rest of items all around.
Top with a bit more cheese. Top with 2nd tortilla.
Cook in large frying pan on low till golden and cheese is melted. No need for oil or butter.
Slide out onto plate when cooked.

While Quesadilla is cooking.....
Mix the guacamole (avocado, lemon juice, garlic, salt & pepper) according to your taste.

Wash, slice veggies to same size.
In large bowl combine butter, oil, spices, & lemon.
Toss all ingredients in bowl to cover well. Cover, tightly let sit for an hour or so.

Preheat oven to 400 degrees.
Spread veggies on a baking sheet.
When oven is at temperature roast till veggies are browned and tender (about 30-45 min)
About 1/2 way through cooking toss veggies so you will get an all around caramelizing.
Serve hot. Enjoy.

Wrap sausages with bacon and fry lightly. Place in a casserole dish.

Arrange the apples, tomatoes and pepper over the top of the sausages.

Add stock and seasoning.

Cover and cook in a 200°C oven for 45 minutes.

Serve with a nice fresh salad or coleslaw to balance the palate!

Heat oil in large heavy bottom pot.
Saute leek & garlic till soft.
Stir in ginger & cumin for 1 minute.
Add squash & broth.
Bring to boil. Simmer about 30 min till squash is tender.

Cool.
Puree in blender or processor. (I prefer processor)

Warm soup again a bit. Not boiling.
Season with Salt & Pepper to taste.

Pour into serving bowls - drizzle with 1 tbsp yogurt & coriander (cilantro) leaves.

Cook steel-cut oats according to package instructions. In the meantime, melt butter in saucepan on medium heat. Once butter starts to bubble, add pear slices and cinnamon. Cook, stirring occasionally, for 5 minutes. Stir in brown sugar, cook for 2 minutes. Stir in honey.

Divide cooked oats between two ramekins or small bowls. Top with pears and sprinkle with almonds.

1. Mix the vanilla extract or pods with the sugar in a bowl and stir well.

2. Place plums in a 1 quart baking dish, add sugar mixture and lemon juice, tossing gently to coat.

3. Dot with margarine, cover and bake at 400 deg F (200 C) for 20 minutes or until plums are tender, stirring once.