The Essential Globalink Cookbook Great recipes for one. Great recipes for many. 

TABLE OF CONTENTS

Introduction .................................................................................................................................................... 2 YOUR FIRST GROCERY SHOPPING LIST ........................................................................................................... 5 SUPPLIES FOR YOUR KITCHEN ........................................................................................................................ 6

Food Preparation, Cross-contamination and Cleanliness in the Kitchen ................................................... 7 COOKING DICTIONARY ................................................................................................................................... 9 BREAKFAST .................................................................................................................................................... 10

Your Basic Breakfast Smoothie ................................................................................................................ 10 Sweet Couscous ....................................................................................................................................... 11 Fava Bean Breakfast Spread .................................................................................................................... 12 Eggs – Four Ways ..................................................................................................................................... 13 Quick and Easy Breakfast Ideas ............................................................................................................... 14 Blueberry-Lemon-Ricotta Pancakes ......................................................................................................... 15

LUNCH ........................................................................................................................................................... 16 Paneer Bhare Avocado ............................................................................................................................ 16 Tomatoche Saar ....................................................................................................................................... 17 Grilled Cheese Sandwich ......................................................................................................................... 18 Lentils with Coriander and Garlic ............................................................................................................. 19 Birthday Noodles ..................................................................................................................................... 20 Sandwiches .............................................................................................................................................. 21

DINNER .......................................................................................................................................................... 22 All Vegetable Chili .................................................................................................................................... 22 Vegetable Bean Soup ............................................................................................................................... 23 Sweet and Sour Pumpkin ......................................................................................................................... 24 Samantha’s Fast Rice ............................................................................................................................... 25 Davies not-so-cheesy Mac ‘n Cheeze....................................................................................................... 26 Quick Eggplant Casserole ......................................................................................................................... 27 Quinoa and Corn Paella with Mint ........................................................................................................... 28 Roasted Sweet Potatoes and Pineapple .................................................................................................. 29 Cheater’s Stir Fry (vegetarian) ................................................................................................................. 30 Tomato and Olive Pasta ........................................................................................................................... 31 Ratatouille ................................................................................................................................................ 32 Summer Bean Salad ................................................................................................................................. 33

Meat (fish, chicken, beef, pork) ................................................................................................................... 34 Poached Chicken with Leeks .................................................................................................................... 35 Cheater’s Stir Fry (non-vegetarian) .......................................................................................................... 36 Mags’ Chicken and Mango Stir Fry .......................................................................................................... 37 Tuna Noodle Casserole ............................................................................................................................ 38 Tilapia with Tomato-Herb Pan Sauce ....................................................................................................... 39 Basil Beef with Pasta ................................................................................................................................ 40 Chicken Confetti ...................................................................................................................................... 41 Chicken for One ....................................................................................................................................... 42 Pork-Chop with Maple-Orange Sauce ..................................................................................................... 43

DESSERTS....................................................................................................................................................... 44 Patsy Bean’s Quick, Easy and Delicious Dessert ...................................................................................... 44 Michele’s Famous Fruit Dip ..................................................................................................................... 45 Rhubarb Crunch ....................................................................................................................................... 46 Guava Creams with Vanilla ...................................................................................................................... 47 Clafoutis ................................................................................................................................................... 48

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Introduction Welcome to the Mitacs Globalink program! For many of you, this will be your first time living away from home and having to cook for yourself. We have created this cookbook for you, to help you think about what groceries you might want to buy, and to help you prepare healthy meals quickly and easily. We recommend you cook with your friends and colleagues because cooking and eating together is a great bonding and fun experience! Depending on which part of Canada you are interning in, the food available to you in grocery stores may be different. We have made this cookbook as simple as possible so you can use your imagination to adapt different recipes to meet your taste buds. This cookbook is designed for a vegetarian diet. For those of you who are not vegetarian, feel free to add meat, eggs, fish or poultry to any of these recipes. We have included a few ideas in the Meat Chapter (page 34). Please enjoy this cookbook, and feel free to contribute any of your favorite recipes to us so we can pass them on to future Globalink students! The Dieticians of Canada provide you with many ideas to make sure you eat a healthy and balanced diet. You can also look at Eating Well with Canada's Food Guide to help make sure that your diet is healthy and includes all of the key nutrients. Eating healthy means making sure you have a balance of the right foods every day. To make it easy on yourself, each meal should have protein (beans, soy, nuts), carbohydrates (bread, fruit), and a little fat (margarine, oil). The table below is meant to be a guide to see whether you have included enough of the following in your day’s meals:

√ Protein √ Iron √ B12 √ Vitamin D √ Calcium √ Zinc √ Omega-3 fats

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Include Why? Finding it Vegetarian sources of protein

Protein is key in building and keeping muscles and red blood cells healthy. It supports growth all through the life cycle.

Soy and soy products like tofu and fortified soy drinks. Meat alternatives like textured vegetable protein (TVP) and veggie burgers. Eggs, fish. Dried beans, peas and lentils like kidney, pinto and adzuki beans, chickpeas and black-eyed peas, and red, brown and green lentils. Grains, nuts and seeds. Non-Vegetarian: poultry, red meat

Iron

Iron helps carry oxygen to different parts of the body. Iron can be better absorbed by including vitamin C rich foods like citrus fruits and juices, kiwi, mango, melons, potatoes, sweet peppers, broccoli and some green leafy vegetables with meals. Remember, vegetarians need about twice as much iron. Vegetarians should choose several iron-rich plant sources daily.

Soy and soy products like firm or extra firm tofu and fortified soy drinks. Meat alternatives like textured vegetable protein (TVP) and veggie burgers. Dried beans, peas and lentils like kidney, pinto and adzuki beans, chickpeas and black-eyed peas, and red, brown and green lentils. Fortified grain products, nuts and seeds like almonds and sesame seeds. Fruits like prunes, raisins and apricots and dark green vegetables like collards, okra and bok choy. Blackstrap molasses.

Vitamin B12

Vitamin B12 is important for making red blood cells and helping the body to use fats.

Red Star nutritional yeast. Fortified soy and other fortified non-dairy drinks. Fortified meat alternatives like TVP and veggie burgers.

Vitamin D

Vitamin D helps the body to absorb calcium and phosphorus and helps bones and teeth use these minerals.

Fortified soy and other fortified non-dairy drinks. Soft margarines. Non-Vegetarian: Fish such as salmon, tuna and mackerel are sources of this vitamin, as are egg yolks, cheese and beef liver. Vitamin D-fortified milk and other foods are also good sources.

Calcium

Calcium helps bones to grow and stay healthy. It also helps muscles to contract and the heart to beat.

Fortified soy drinks and products like soy yogurts and calcium-set tofu. Soybeans, navy beans and white beans. Nuts and nut products like almonds and almond butter.

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Seeds and seed products like sesame seeds and their butter (tahini). Blackstrap molasses. Green vegetables such as bok choy, okra, collard greens, Swiss chard, broccoli, kale and spinach. Fruits like figs and fortified orange juice. Milk and dairy products (cheese, yogurt)

Zinc

Zinc is needed for growth. It helps the body to protect itself from disease and heal wounds.

Soy and soy products like tofu and fortified soy drinks. Dried beans, peas and lentils. Nuts and seeds and their butters like peanuts and peanut butter, sesame seeds and their butter (tahini) and others like pecans, cashews, pumpkin and flax seed. Whole grains and fortified cereals.

Linolenic acid (omega-3 fat)

Omega-3 fats are helpful in preventing heart disease and important for eye, nerve and brain development.

Oils like canola, flax seed, walnut and soybean. Ground flax seed. Soybeans, tofu and walnuts. Non-Vegan: Salmon, sardines, halibut, tuna and scallops.

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YOUR FIRST GROCERY SHOPPING LIST Before going to the grocery store or supermarket, decide what foods you are going to make and make a shopping list. This helps you stay focused and you are be less likely to buy random products you will never use. Here is an example of your first grocery list:

Fruits Oranges Peaches, Mangos Pineapple Apples (easy to grab and run) Bananas (don’t travel well)

Vegetables Tomato Cucumber Lettuce and/or spinach (clean well) Onions Garlic Potato Sweet potato Broccoli Carrots

Dairy Eggs Milk (soy or cow) Yogurt margarine Cheese (soft, hard or spreadable)

Spices Olive oil Ghee Honey or Maple syrup Chili powder Dried chilies Curry, cumin, turmeric, Chinese five spice, cayenne or chili peppers Sugar Salt Pepper

Canned goods Tomato(diced) Canned green beans, corn Peanut butter Jam / Nutella

Breads, cereals Bread: (whole wheat is good for you), bagels, naan, pita, baguette, tortillas, crackers Cereal for the morning (and night time snacks) or Granola

Other Nuts (almonds or peanuts), rice, tea, coffee. Utensils: chopping knife, cutting board, wooden spoon, spatula Cleaning supplies: toilet paper, dish soap, counter wipes, tissues

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SUPPLIES FOR YOUR KITCHEN What do you need to have a well stocked kitchen? Read the recipes in this cookbook and imagine yourself making some of these meals. This will help you determine what utensils you will need. If your residence does not provide you with cooking utensils, you can buy most utensils from local stores. 1 large pot 1 medium pot 1 large fry pan (preferably non-stick) 1 deep baking dish for oven use Large bowl (for salads) Plates to eat from Bowls to eat from Knives, forks, spoons, chopsticks Can opener 1 large spoon for cooking 1 spatula for frying foods in the fry pan Measuring cups Measuring spoons (optional) Sieve (for cleaning vegetables and fruit, rinsing rice and draining pasta) Plastic cutting board, good chopping knife Cleaning supplies: sponge; dish soap; paper towel; counter wipes (Scotch Brite, Mr. Clean, Clorox); white vinegar (pour in a spray bottle). We recommend buying a blender if you like smoothies and cold soups in the summer. You can get one for about $20 at any department store (Zellers, Sears, Best Buy, etc.).

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Food Preparation, Cross-contamination and Cleanliness in the Kitchen Food Preparation

1. Thoroughly wash and dry fruits and vegetables before storing or eating them. 2. It is preferable to rinse canned beans before cooking or eating them. Rinsing

canned beans thoroughly can reduce the amount of sodium by half, and can also reduce the amount of complex sugars which humans can't digest. To thicken a soup or stew, you can mash up some of the cooked beans with a spoon and stir well or add potatoes.

3. Wash all kitchen utensils before using them for the first time, and each time after you use them with soap and hot water. A cutting board that has been used all day can make you sick because it is covered with bacteria.

4. Use different knives for meat and vegetables, or make sure to wash the same knife if switching from meat to vegetables, or raw to cooked foods.

5. Always wash hands before, during and after cooking to avoid making your clothes, countertops, fridge handles, drawers and cupboards sticky and dirty.

6. Make sure your food is cooked thoroughly – especially meats, poultry and fish. 7. Keeping your food in the fridge helps to keep it fresh and keeps it from spoiling. 8. Clean all preparation surfaces thoroughly and frequently (countertops, cutting

boards). 9. Wipe counter tops once you are finished cooking with a paper towel and

cleaning solution (Mr. Clean or vinegar) or counter-top wipes. 10. Keep raw meat separate from fruits, vegetables, cooked foods and ready-to-eat

foods — both in the shopping bag and in your refrigerator. 11. Bacteria grow quickly at room temperature. Get your perishable food into the

refrigerator as quickly as possible, especially during the summer.

Cross-contamination (bacteria, Salmonella)

Salmonella: These harmful bacteria are easily transferred from one food to another. This can be done by means of a non-food surface, such as kitchen utensils, cutting boards, equipment, or human hands. Cross-contamination can also occur food to food, such as when thawing meat drips on ready-to-eat vegetables. Be careful with cross-contamination, especially when cooking with raw eggs and poultry: Salmonella is at its worst in the summer, and you can get very sick from it. It is present in eggs, poultry, and sometimes in beef and pork.

Here are some hints to avoid cross-contamination:

a. Wash hands with soap and water before, during and after cooking. b. Thaw food in a dish. Melting water can contain contaminants. c. Avoid handling raw meat with bare hands. Use a fork and knife instead.

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d. Wash utensils (knives) and food preparation surfaces (cutting boards, plates) with hot soapy water before and after food preparation.

e. Wash hands, utensils and food preparation surfaces (cutting boards, plates) with soapy water after contact with raw poultry, meat, and seafood and before using them to prepare ready-to-eat food (such as a salad). Alternatively, prepare ready-to-eat food before preparing raw food.

f. Keep cooked and ready-to-eat foods separate from raw meat, poultry, seafood, and their juices.

g. Don't eat raw or undercooked eggs, poultry or meat. Cook them thoroughly in order to kill the bacteria.

h. To check if chicken is ready, take a knife and cut through the thickest part. If you see any pink meat or pink liquid, then the chicken needs to be cooked longer. If the meat is white and liquid runs clear, it is safe to eat. Your eggs are ready when the whites are firm.

i. Always defrost food in the refrigerator, in cold water or in the microwave, never at room temperature. Set your refrigerator to 4 °C (40 F) and your freezer to –18 °C (0 F).

j. Avoid using wooden cutting boards or utensils when handling raw meat or fish.

How to Prepare Food and Cleaning Afterwards

1. Clean preparation surfaces before and after cooking. 2. While cooking, keep your counter space clean at all times by wiping counter tops

with a paper towel and white vinegar (vinegar is natural so you won’t risk mixing chemicals with your food).

3. Wash dishes and utensils thoroughly with soap and water. 4. Wash hands regularly while cooking to avoid sticky and dirty surfaces, especially

in a shared kitchen. 5. Wash vegetables well (leeks, leafy vegetables and mushrooms have a lot of dirt,

so make sure you soak them in water and rinse them well). 6. Always use a cutting board or plate when cutting and chopping vegetables and

meats, and especially when using spices. Spices, such as turmeric, paprika and curry stain countertops which are costly to replace.

How to avoid a big mess at the end of cooking: When you're cooking, your kitchen counter and kitchen floor are bound to get dirty depending on the size of the meal. Taking a few minutes here and there to sweep, wipe or just take out the garbage that is piling up will help greatly in lessening the responsibility at the end. Putting things away like condiments or half-used items immediately after you use them will also help to keep the clutter from piling up. It is important to put things that would normally be put away after the meal right after you use them, thus helping to keep the kitchen clean while you are cooking.

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COOKING DICTIONARY Chop: To cut foods into squares, usually about 1/2" in diameter. The squares do not

have to be perfectly equal, but should approximate the same size in order to cook

evenly

Colander: A bowl-shaped kitchen utensil with perforations for draining off liquids and

rinsing food (great for draining pasta)

Deseed: to take the seeds out of something. You can cut a melon in half and deseed

(take the seeds out) it with a spoon

Dice: To cut food into small cubes

Discard: To throw away

Drain: To drain excess water

Mince: To cut or chop into very small pieces

Rinse: To remove (soap, dirt) by washing lightly in water

Sieve: A utensil of wire mesh or closely perforated metal, used for straining and sifting

Sift: To put (flour, for example) through a sieve or other straining device in order to

separate the fine from the coarse particles

Simmer: To cook (food) gently in a liquid just at or below the boiling point

Spatula: A small implement having a broad, flat, flexible blade that is used to mix,

spread, or lift food and flip over to cook on the other side

Stir: to mix in circular motions so as to mix or cool the contents

Thaw: To change from a frozen solid to a liquid by gradual warming

To whisk: To whip with a fork or whisk

Purée: Turning solids into liquid or puree form in a blender

Whisk: A utensil for whipping eggs or cream.

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BREAKFAST

Eat breakfast like a king, lunch like a prince, and dinner like a pauper. Adelle Davis (1904 - 1974)

Your Basic Breakfast Smoothie

Like ice cream in a cup but good for you! Needs a blender. You can add in one scoop of protein powder if you want some extra nutrition

Ingredients: 1 banana 1 cup soy milk ½ cup yogurt 1 tablespoon peanut butter handful of berries (frozen or fresh)

(optional) ½ teaspoon cinnamon

Preparations: Blend until smooth and drink You can add anything you like to this – basic ingredient is the soy milk and the peanut butter. Any fruit can be added in – don’t put big seeds in though.

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Sweet Couscous Kids’ multicultural cookbook, Food and Fun Around The World, Deanna F. Cook

A good hot cereal made by Tunisians and Moroccans

Ingredients: 1 ½ cups water 1 tablespoon margarine 1 cup couscous ½ cup raisins 1 tablespoon sugar hot milk (soy or cow)

Preparations: Boil the water and margarine. Turn off the heat and stir in the couscous, raisins, and sugar. Let sit for 5 minutes. Serving directions: Fluff with a fork, and stir in a little hot milk on top.

You can also add a sprinkle of cinnamon, or a dash of maple syrup. You can throw in a handful of blueberries or raspberries in season, or a chopped up apple.

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Fava Bean Breakfast Spread http://allrecipes.com/recipe/fava-bean-breakfast-spread/detail.aspx

By: Beverly Estes "A deliciously seasoned fava bean, onion, and tomato dip recipe! Traditionally served with pita bread for breakfast in Egypt."

Ingredients: 1 (15 ounce) can fava beans 1 1/2 tablespoons olive oil 1 medium red onion, chopped 1 large tomato, chopped 1 teaspoon ground cumin 1/4 cup chopped fresh parsley 1/4 cup fresh lemon juice salt and pepper to taste Chili or cayenne pepper, to taste

1 tablespoon tahini (optional)

Preparations: Rinse the beans well, and then pour the beans into a pot, add ½ cup of water and bring to a boil, then reduce the heat to medium. Let the beans cook for 10 minutes. In another bowl, mix onion, tomato, olive oil, cumin, parsley, lemon juice, salt, pepper together (and tahini if using). Once beans are tender, add and mix well with the vegetables. Adjust seasoning to taste by adding more lemon, salt and pepper. Serving directions: Serve at room temperature with grilled pita or naan.

This dish is also eaten with feta cheese and hard boiled eggs

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Eggs – Four Ways

Eggs are extremely versatile, quick and easy to prepare. They can also be eaten at any meal, at any time.

Ingredients: Oil (olive, vegetable), ghee, butter or margarine Eggs Salt and pepper

*Optional ingredients: milk, spices (cayenne, paprika, dried or fresh herbs), cheese.

Preparations: Fried egg: Crack an egg into a hot oiled pan (on medium heat). Cover the pan and cook until the egg white is solid. With a spatula, transfer the egg to a plate, sprinkle salt and pepper. Omelet: Whisk 2 eggs in a bowl and sprinkle with salt and pepper (you can add milk). Pour mixture into a hot oiled pan (on medium heat). Flip the egg with a spatula when one side is cooked through. This takes 5 minutes. Wrap in a tortilla or sliced bread with sliced tomatoes. Or you can microwave in a bowl for 15 minutes in the microwave Boiled egg: Place 1-2 cold eggs in a saucepan. Fill the saucepan with at least 1 inch (2.5 cm) cold water so the eggs are covered. Bring water to a boil over high heat. When the water reaches a boil, add some salt and cook the eggs on medium heat for 15 minutes. When time is up, drain off the water and run cold water over the eggs until they are cool to the touch. Peel and eat! Scrambled eggs: With a teaspoon of oil/margarine/butter, beat 1-2 eggs with a fork until well combined. Pour the eggs into a hot pan (on medium heat) and let the eggs cook undisturbed until they begin to set, then stir them off the bottom of the pan gently. Continue cooking until the eggs are the consistency you like. Stir cheese or any other additions into the eggs 1 or 2 minutes before you're going to serve them. Serving directions: You can also add eggs to any salad or sandwich.

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Quick and Easy Breakfast Ideas

Sometimes you don’t have time to prepare and eat a full breakfast in the morning. Below are some fast and nutritious breakfast ideas.

Ingredients: 1 banana Bread, bagels, naan, vegan bread Peanut Butter Fruit jam (strawberry, peach) Cheese (soft or hard cheese, silken tofu)

apples, melon, grapes, pears Skim yogurt Milk (soy, cow) and cereal Apple butter

Preparations: -2 slices of bread, spread peanut butter and sliced banana -2 slices of bread, spread peanut butter on one slice and strawberry jam on the other – the famous peanut butter and jelly! -2 slices of bread, spread cheese and add sliced tomatoes, cucumber and lettuce (cold cuts or bacon are optional too) -Spread apple butter on vegan muffins or bread -Make a fruit salad the night before and have it for breakfast with yogurt and as a snack -Add fruit to yogurt, drizzle with honey and sprinkle with some oats Serving Directions: -Make your breakfast the night before so that you’re not in a rush in the morning

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Blueberry-Lemon-Ricotta Pancakes Adapted from Judy in Her Natural Habitat: The Kitchen and Williams-Sonoma

Great weekend breakfast to prepare and eat with friends. If you give each person a task, these pancakes will be finished in no time!

Ingredients: 1 cup light ricotta cheese 1 cup skim milk 3 eggs, separated 1/4 cup sugar Juice of 1 lemon 1 1/2 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 1 cup blueberries

Utensils: a whisk/fork, a wooden spoon, and a spatula, 2 bowls. *You can also add a sprinkle of cinnamon to the batter.

Preparations: Using a whisk or fork, whisk together the ricotta, milk, egg yolks, sugar and lemon juice until combined (mixture will be lumpy). Sift together the flour, baking powder and 1/8 tsp salt over the ricotta mixture and stir with a spoon until just combined (don’t overmix). Clean your whisk then beat the egg whites until frothy. Add the remaining 1/8 tsp. salt and continue beating until soft peaks form (this step takes a while). Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites and the blueberries. Wipe a bit of oil on a pan and heat to medium/high. Ladle 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, approximately 4 minutes. Flip the pancakes and cook for about 3 minutes more. Serving directions: Top with Canadian Maple syrup and enjoy! You can substitute the blueberries/lemon

with chocolate chips. For regular pancakes, you can buy pancake mix in the supermarket.

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LUNCH Having a good lunch is important because it gives you the energy to stay alert

Paneer Bhare Avocado Indian in Minutes, Minosha Bharadwaj

A great way to get some protein for lunch – Cottage Cheese is similar to Paneer

Ingredients: 2 large avocados 1 teaspoon lemon juice 2/3 cup cottage cheese small can diced pineapple salt ¼ teaspoon roasted ground cumin pinch of chili powder mixed lettuce leaves

Preparations: Mix ½ can of diced pineapple with the cottage cheese. Cut to the middle of the avocados from the stalk end, easing around the pit. Twist both halves carefully and lift apart. Remove pit and brush the surface with lemon juice to prevent discoloration. Fill each avocado half with the pineapple cottage cheese, and chill. Serving directions: To serve, sprinkle with coarse salt, roasted ground cumin, and chili powder. Place each avocado half on a mixture of lettuce leaves

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Tomatoche Saar Adjusted from : Indian in Minutes, Minosha Bharadwaj

Spicy Tomato Soup - Add a little protein on the side

Ingredients: 1 28 oz (large) can of purée tomato 2 green chilies 12 peppercorns 1 teaspoon cumin seeds 2 ½ cups canned coconut milk (optional) Cilantro for garnish

Preparations: Briefly cook the tomato, chili, peppercorns and cumin in a pot for about 5 minutes. When done, purée the mixture in a blender, then return to the pot. Add the coconut milk, heat gently. Serving directions: To serve, put in a bowl and sprinkle cilantro if using. Good with a slice of bread and some grilled cheese sandwiches

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Grilled Cheese Sandwich

A staple for Canadian students

Ingredients: 2 slices of bread Margarine 2 slices of cheese (Soy, cheddar, or other)

Preparations: Put margarine on the two slices of bread – this is the outside of the sandwich. On the unbuttered sides, put the cheese, and put the two slices together. Cooking directions: Frying Pan: You can fry the sandwich in a pan until the cheese melts, turning the sandwich over every once in a while. Oven: If you are making a few sandwiches, you can put them in the oven (350 degrees F) until the bread starts to turn brown and then turn them over. Watch them – they can burn quickly.

These can be served with a salad, or vegetable soup for a hearty lunch.

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Lentils with Coriander and Garlic

Lentils are eaten around the world – They are extremely nutritious and very versatile.

Ingredients: 1 can lentils, drained and rinsed 1 onion, chopped in big pieces 3 garlic cloves, minced well Chopped coriander (rinse well) Juice of 1 lemon Paprika or cayenne pepper Olive oil/ghee/butter/margarine

Zucchini, chopped (optional) *If using dried lentils: rinse 1 cup brown lentils in a sieve, then boil lentils in 2 cups of water until they are soft, about 20 minutes.

Preparations: Bring lentils (and zucchini if using) to a gentle simmer in a pot with ½ cup of water. Heat oil in a pan on med-high and add the onions. Once they are soft and start to burn, add them to the lentils. Add 6 tablespoons olive oil to a pan on medium heat and add the garlic, stirring for 2-4 minutes, until garlic starts to cook, then add the coriander, quickly mix once and pour mixture to the lentils. Mix well, adding salt, paprika/cayenne pepper and lemon juice. Serving directions: This dish can be served hot or at room temperature. Great with some crusty bread

You can also serve this with some cooked pasta shells

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Birthday Noodles Kids’ Multicultural Cookbook, Food and Fun Around The World, Deanna F. Cook

In China, and other Asian countries, it is a custom to eat noodles on your birthday because long noodles are believed to mean you will have a long life.

Ingredients: 2 tablespoons of peanut butter ¼ cup hot water 3 tablespoons of soy sauce 1 teaspoon of honey 4 cups of cooked Chinese-style noodles or spaghetti 2 green onions cut in ½ inch pieces Bean sprouts (optional) Chopped peanuts (optional) coriander

Preparations: In a large bowl, stir the peanut butter or sesame paste with the water until it is creamy. Stir in the soy sauce and honey. Cook and drain the noodles (follow instructions on the package) and add to the peanut butter mixture. Toss well. Cooking directions: Serve the noodles cold, topped with onions, sprouts, peanuts or any other vegetable you like

You could add slices of carrot, cucumber.

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Sandwiches

Sandwiches are easy to make, versatile and can be prepared the night before. Here are some sandwich ideas.

Ingredients: Sliced tomato Sliced cucumber Lettuce leaves Cheese - soft, firm Avocado slices Canned tuna in water or olive oil Marinated artichoke hearts, olives

Pesto or any thick sauce Fresh spinach, rinsed and dried Bread (bagel, sliced, Italian, French, naan) Non-vegetarian: Cold meats or last night’s chicken

Preparations: Make sure all your vegetables are cleaned well, dried and sliced. Experiment with all the different flavours available – add cumin, curry, paprika or fennel seeds to your sandwiches. Share with your colleagues! Sandwich ideas: -Tuna, avocado, spinach, cumin, lemon -Avocado, spinach, tomato, lettuce, artichoke hearts, olives, pesto -Avocado, cheese, tomato, artichoke hearts -Cheese, cold meats, tomato, cucumber, lettuce, spices or pesto -Pizza: take any slice of bread, spread pesto and/or tomatoes, spinach, cold meats if using, top with cheese and broil in the oven for 5 minutes or until cheese is melted

Hint: If you put too much liquid (sauce or tomatoes) your sandwich might get soggy. To avoid this, put tomatoes in the middle of your sandwich or spread sauce on thinly.

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DINNER Whether you’re having a large or light dinner, dinner is always best shared with some friends.

All Vegetable Chili Adapted from:

Just like traditional chili, but entirely without meat

Ingredients: 2 medium carrots chopped 1 large onion coarsely chopped ¼ cup water 1 can tomatoes 1 can pinto beans, drained and rinsed 1 can kidney beans, drained and rinsed 1 tablespoon chili powder ½ cup plain yogurt salt and crushed red pepper flakes

Preparations: In a large pot, combine carrots, onion, and water. Cook over high heat, stirring often until vegetables begin to brown and stick to the pan (about 10 minutes). Add all other ingredients in the pot. Add chili powder, reduce heat and simmer about 15 minutes. If chili is too thick, add a little water. If it is too watery, mash up some of the beans with a spoon and stir well. Serving directions: Spoon in to bowls. Add yogurt and chopped cilantro on top, salt and red pepper flakes Serves 4

Serve with good bread to make this a full meal.

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Vegetable Bean Soup Adapted from : Food Everyday, a Martha Stewart Magazine, Dec 2011

Will fill you up for dinner

Ingredients: 2 tablespoons olive oil 2 carrots cut in small pieces 2 pieces of celery cut in small pieces 1 onion, chopped 3 teaspoons garlic, chopped 1 teaspoon dried thyme

2 cans cannellini beans, drained of the can juices and rinsed off 1 can diced tomato 1 litre of vegetable broth (optional) ¼ cup parsley, chopped (optional) grated parmesan cheese

Preparations: In a large pot, heat oil. Add carrots, celery and onion and cook until onion is translucent (about 6 minutes). Add garlic and thyme, salt and pepper. Cook for 3 minutes. Add beans, tomatoes, broth and parsley. Bring to a boil and reduce heat to simmer for 30 minutes. Serving directions: Serves 4 people Sprinkle top with 1 teaspoon of parmesan cheese

Serve with nice bread or crackers. You can add more or substitute any vegetable you would like in this recipe

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Sweet and Sour Pumpkin Latin, a culinary journey of discovery, Food Lover’s Collection

Hogao is a slow-cooked onion and tomato sauce and is used in Colombia.

Ingredients: 2 lb/1kg pumpkin 2 tbsp olive oil 1 large onion cut in small squares (finely diced) 1-2 red hot chilies seeded and chopped 1 large can (28 oz)of chopped/diced tomatoes

1 tablespoon raisins 2 tablespoons red vinegar juice of a lemon or orange salt

Preparations: Peel, seed and cut the pumpkin in to small pieces with a sharp knife. Heat oil in a large saucepan, add the onion and cook on low heat until the onion is soft and golden (15 minutes). Add the chilies and tomatoes and heat until bubbling, reduce heat and simmer for 20-30 minutes. Stir in the pumpkin, raisins, vinegar and juice – let bubble up again and reduce heat, cooking with a cover on for 20 minutes. Serving directions: Serve with crisp plantain chips

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Samantha’s Fast Rice

Easy and very quick

Ingredients: Minute Rice (brown rice version tastes good) Vegetable broth powder Butter/margarine Frozen mixed vegetables (peas, corn, carrots in small squares)

Tofu cut in to small pieces (optional)

Preparations: Cook Minute Rice according to directions – for every cup of water needed, add 1 teaspoon of vegetable broth powder. This is very easy in a microwave. In a small saucepan, heat the vegetables until no longer frozen (doesn’t take long). Cooking directions: When vegetables are cooked, drain them and then stir them in to the rice.

You can add soya sauce or chilies to the rice mixture if you like to change the flavour. Serve with a nice salad (lettuce, tomato, cucumber, red pepper, balsamic vinegar and extra virgin olive oil). For meat-eaters, add your favorite meat on the side.

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Davies not-so-cheesy Mac ‘n Cheeze

Mac ‘n Cheeze is an easy dinner for any student

Ingredients: 1cup Macaroni Pasta (makes enough for one dinner) Cheese Whiz

Preparations: Boil the pasta according to the package instructions (lots of water, and for about 10 minutes usually) When pasta is cooked, drain pasta and return it to the pot. Add in about 2 tablespoons of Cheese Whiz and stir until it melts to a cheesy sauce. Serving directions: Serve with a side of vegetables: broccoli works well or sliced tomatoes.

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Quick Eggplant Casserole

Fast and Easy

Ingredients: 1 whole eggplant 1 onion, chopped 1 teaspoon garlic, minced 1 tablespoon olive oil 1 jar of tomato pasta sauce (optional) parmesan cheese Minute Rice

Preparations: Cut eggplant in to small cubes (cut in slices first, then it is easier to cube). Chop onion. Fry in olive oil. When done, stir in garlic and pasta sauce.

Add eggplant and sauce to a baking dish, and bake in the oven at 350 °F for about 30 minutes.

Make Minute Rice according to package directions Serving directions: Serve the eggplant on top of the rice for a great meal

Add a spinach salad on the side (spinach, oranges, cucumbers with an oil and vinegar dressing)

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Quinoa and Corn Paella with Mint Latin, a culinary journey of discovery, Food Lover’s Collection

Quinoa is a nutritious way to make a salad

Ingredients: 1 lb/450g quinoa 2 tablespoons olive oil 2-3 garlic cloves, minced 2 red or yellow chilies without seeds and chopped 1 large tomato cut in to small pieces 2 cups of corn (fresh/frozen/canned) 1 tablespoon of fresh (or ½ tsp dry) mint leaves salt lettuce for serving

Preparations: Put the quinoa in a strainer and rinse under water until the water runs clear. In a large saucepan, cover the quinoa with double its own volume of water. Boil and then reduce the heat to simmer for 20 minutes. Heat the oil in a large skillet – add the garlic and chili and cook for 2-3 minutes over medium heat. Stir in the tomato and corn and heat until bubbling for 1 minute. Stir the cooked quinoa in. Chop the mint and add to the mixture. Serving directions: Serve with crisp lettuce (romaine works well)

Fruit for dessert makes a great meal

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Roasted Sweet Potatoes and Pineapple Adapted from : Food Everyday, a Martha Stewart Magazine, Dec 2011

A good vegetable dish

Ingredients: 2 sweet potatoes peeled and cut in to 1 inch pieces. 1 medium pineapple cut in to 1 inch pieces (or 2 cans of canned pineapple pieces without juice) 2 tablespoons olive oil ¼ teaspoon cayenne salt

Preparations: Preheat oven to 450degrees F Toss together all ingredients on a baking sheet. Roast for 30-35 minutes in the oven, stir every 10 minutes. Serving directions: Serves 4 people

Serve with a nice spinach salad (spinach, onions, cucumbers, mushrooms and ranch dressing)

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Cheater’s Stir Fry (vegetarian)

Stir frying is a Chinese method of cooking, traditionally using a wok. But you can use a pan for this cheater’s version! This is a vegetarian recipe, but you can

add strips of any kind of meat to it.

Ingredients: Soba or Chinese noodles or rice, enough for 2 people ½ onion 2 garlic cloves, chopped 350 grams (0.75 lb) frozen vegetable mix (contains broccoli florets, snow peas, yellow bell peppers, chestnuts, and carrots), thawed

1 red chili, deseeded and chopped Chopped green onions 2 tablespoon peanut oil Soy sauce, or any sauce you can buy at the supermarket

Preparations: Marinate all the ingredients in the fridge for about 30 minutes (optional). In the meantime, follow package instructions for how to make rice or noodles. Cooking directions: Heat oil in a pan on med-high heat

Transfer the marinated vegetables to the pan and stir fry until fully cooked through.

Add salt only if you need to season.

As soon as the sauce thickens, dish out and serve immediately over rice or noodles.

Serves 2 people Serve in bowls, and sprinkle some green onions and chopped peanuts on top.

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Tomato and Olive Pasta

Simple Mediterranean summer pasta dish

Ingredients: 1 small onion, chopped 2-3 cloves garlic, minced Handful of black/green olives ½ teaspoon dried oregano or thyme 2 strips anchovies from a can (optional), chopped 1 large can of chopped or whole tomatoes 1 ½ tablespoons capers (optional) spinach and/or arugula, cleaned and chopped any pasta will do

Preparations: In a large pot, boil water and follow instructions for pasta In a pan or smaller pot, heat oil on medium, add the onion and thyme, stirring until translucid, then add the garlic and anchovies, stirring for another 2 minutes. Add the chopped olives, stirring for a couple of minutes, then add the can of tomatoes, bring to a quick boil for 5 minutes, then lower the heat to med-low and cover for 15 minutes. Once the sauce is ready, add pasta, spinach/arugula and capers to it, mix well. Serving directions: Serve in shallow bowls with some crusty bread and grated parmesan cheese

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Ratatouille

Classic French summer dish – this is the quick and easy version!

Ingredients: 4 tablespoons olive oil 1 onions, chopped 4 red peppers, chopped 1 eggplants, chopped 1 zucchini, chopped 4 cloves garlic, minced or crushed 1 14 oz. can whole tomatoes 2-3 sprigs of fresh thyme, 1 teaspoon dried thyme salt and pepper Handful of chopped fresh basil

Preparations: In a hot oiled pan, fry onions and dried thyme, coating well with the oil. Add the eggplants to the pot, stirring well to coat the eggplant with oil. At this point all the olive oil will have soaked into the eggplant, so you need to stir often to keep it from burning until they soften some more. Add zucchini once the eggplant has softened a bit (water from the zucchini will help cook the eggplant). Add the garlic to the vegetables, stirring well. Chop the tomatoes and add them. Add fresh thyme, stir well and bring to a boil for 5 minutes. Cover the pot and simmer until everything is soft and well blended - about 40 minutes. Add salt and pepper to taste. Once the eggplant is soft, stir in basil and remove from heat. Cooking directions: Serve with baguette slices Serves 4

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Summer Bean Salad

Any kind of bean work well with this. Try mixing different beans together for unique flavour and texture.

Ingredients: 2 cans of beans, drained and rinsed ½ red onion, finely chopped 2 tomatoes, chopped 1 cucumber, chopped ½ red/green pepper, chopped 2-3 tablespoons extra virgin olive oil Juice of 1 lemon or 2 limes Salt and pepper Coriander/cilantro, rinsed well and chopped Other fresh herbs: parsley, basil, mint

Try adding black eyed peas, chickpeas, lima beans, cannellini beans, navy beans. You can also make this salad with grains such as brown rice, bulgur or barley.

Preparations: In a large bowl or Tupperware, mix all of the vegetables ingredients together with the lemon/lime juice and olive oil. In a small pot, heat beans lightly with a little water, until they are soft (drain if there is excess water). Add beans to the vegetables and mix well. Adjust seasoning to your liking. Cooking directions: Serves 1 – 2 persons

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Meat (fish, chicken, beef, pork) Many of the recipes in this book can act as a side dish rather than a main dish for those of you who like to eat meat. Meat or tofu can be added quickly to any salad, main dishes or to most soups. Some ideas for quick and easy eating:

1. Buy an already roasted whole chicken from a supermarket or churrascaria – add a leg to your dinner, and use other parts for a sandwich, or to add to a soup or salad.

2. Buy a package of already-cooked shrimp in the freezer section. Grab a handful, put in a bowl of cold water, and they will defrost while you make your meal, and drain them when you’re ready to use them. You can add them to a soup or a salad, or add at the last minute to a vegetable stir-fry.

3. Buy already cooked frozen meatballs. They defrost quickly in a microwave, or if added to soup while it is cooking. Add pasta sauce and heat up for a great spaghetti meal.

4. Hamburgers are sold in most grocery stores already mixed and made into patties. They can be cooked in a pan from frozen, and come in vegetarian, chicken, fish, or beef.

5. You can buy frozen pizza or lasagna (President’s Choice or No Name brand are a Canadian favourite). All you need is an oven and your meal is ready!

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Meat Dishes

Poached Chicken with Leeks

A great way to have a healthy balanced meal, great for leftovers too!

Ingredients: 2 pieces of chicken 1 onion, chopped 3 garlic cloves, minced 2 leeks (white and light green parts), chopped and rinsed well 2 medium carrots, chopped 2 tomatoes, chopped (optional)

½ small bag of frozen peas 1 to 1 ½ cups of white wine, water or broth 4 tablespoons Olive oil 1 tablespoon dried or 5 stalks fresh thyme or any herb (optional) 1 Laurel leaf (optional)

Preparations: Marinade chicken with vegetables (except the peas), herbs and 2 tablespoons oil in the fridge for 30 minutes to 24 hours prior to cooking. Heat oil in a pot, fry the vegetables for a 2-3 minutes with dried thyme. Add the chicken (if skin is on, making sure each side gets a little colour, but not fully cooked through). Pour the wine/broth/water into the pot, bring to a quick boil for 5 minutes. Lower the heat to med-low, cover and let simmer for 20-30 minutes or so, until chicken juices run clear. If there is too much liquid at the end, take out the vegetables and chicken and bring liquid to a boil until it reduces to your desired consistency. Serving directions: Serve with rice or crusty bread. Serves 2 people

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Cheater’s Stir Fry (non-vegetarian)

Stir frying is a Chinese method of cooking, traditionally using a wok. But you can use a pan for this cheater’s version!

Ingredients: Soba or Chinese noodles or rice, enough for 2 people ½ onion, sliced 2 garlic cloves, minced 350 grams (0.75 lb) frozen vegetable mix (contains broccoli florets, snow peas, yellow bell peppers, chestnuts, and carrots), thawed

500 grams (1.1 lbs) sliced beef (tenderloin or flank) for stir fry 1 red chili, deseeded and chopped Chopped green onions 2 tablespoon peanut oil Soy sauce, or any sauce you can buy at the supermarket

Preparations: Marinate all the ingredients in the fridge for about 30 minutes (optional). In the meantime, follow package instructions for how to make rice or noodles Cooking directions: Heat oil in a pan on med-high heat. Add the marinated meat and stir fry until fully cooked through. Transfer cooked meat to a plate. Add the vegetables to the pan and cook thoroughly. As soon as the sauce thickens, return meat to the pan for 5 minutes. Serve immediately over rice or noodles.

Serve in bowls, and sprinkle with some green onions on top.

Serves 2 people

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Mags’ Chicken and Mango Stir Fry

Mags used to make this in university, and she’s still making it ten years later!

Ingredients: 1 Chicken breast, cubed or in strips ½ red onion, sliced thinly 1 overripe mango, sliced thinly Red chili, deseeded and chopped Lime juice 2 tablespoons vegetable oil Chopped cilantro Crushed peanuts or cashews (for garnish)

Preparations: Heat oil in a pan on med-high, add chicken, onion, chili and mango, stirring. Once chicken is done, squeeze the lime and sprinkle with cilantro and nuts. Serving directions: Serve over jasmine rice or noodles. Serves 2

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Tuna Noodle Casserole

A nice fusion of flavours for a delicious summer casserole

Ingredients: 2 cups of macaroni or other pasta noodles, cooked according to package directions 1 can of cream of mushroom soup ½ cup milk 1 can tuna, drained and broken up ½ teaspoon salt Pepper to taste 1 cup frozen peas 1 cup sliced fresh mushrooms (optional) Breadcrumbs (optional)

Preparations: Place cooked noodles in a large baking dish that has been sprayed with non-stick spray, or coated with a thin layer of butter to prevent sticking. Combine soup, milk, mayonnaise and curry powder, add mixture to noodles and mix well. Add all other ingredients to the noodles and mix well. If you would like you can top with breadcrumbs or leave plain. Bake at 350⁰F for 45 minutes. Cooking directions: Serve with a nice salad Serves 4

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Tilapia with Tomato-Herb Pan Sauce

An amazingly fresh and delicious 20 minute meal!

Ingredients: 2 tilapia filets Tomato-Herb Pan Sauce: 2 tbsp. unsalted butter, softened 2 cloves garlic, minced 2 tsp. fresh oregano or thyme, minced ½ tsp. sweet paprika salt and pepper 2 tsp. olive oil 2 cups cherry or grape tomatoes (about 12 oz.) 1/3 cup dry white wine or chicken broth 1 tbsp. minced fresh parsley

Preparations: Season both sides of the tilapia filets with salt and pepper. Set aside on a plate. In a small bowl, mash together the butter, garlic, oregano, and paprika until evenly mixed. Season with salt and pepper to taste. In a large skillet over medium-high heat, melt 1 tablespoon of the oregano butter with the olive oil. Place the tilapia filets in the skillet and cook 2-3 minutes per side, or until fish flakes easily with a fork. Transfer to a plate, tent with foil, and set aside. Increase the heat to high and add the tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes begin to char and burst, about 5 minutes. Add the remaining butter mixture to the pan. Crush the tomatoes slightly to release their juices and continue stirring until the butter is melted. Add the wine or broth to the pan, scraping the bottom to loosen the browned bits. Cook for a minute more until well blended. Serving directions: Pour sauce on top of tilapia. Serve with a quinoa or bean salad

Serves 2

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Basil Beef with Pasta

A great fresh summer pasta

Ingredients: 1 pint cherry tomatoes, cut in half 1-2 whole garlic cloves 2 cups chopped fresh basil ½ teaspoon salt ½ teaspoon freshly ground pepper 2 tablespoons olive oil (for marinade) 1 tablespoon red wine vinegar 1 New York strip steak, cut 1-inch thick Pinch of dried hot red pepper flakes Rigatoni, bow tie or other small pasta 2 tablespoons fresh basil leaves, shredded

Marinade: In a large baking dish, combine the tomatoes, garlic, basil, salt, pepper flakes, olive oil, and vinegar. Add the steak, cover, and marinate for at least 10 minutes or up to 2 hours in the fridge

Preparations: Follow cooking instructions from the pasta package, and cook until al dente. Drain and transfer to a large serving bowl.

Heat 1 teaspoon olive oil in a pan over medium heat. Remove the steak from the marinade, reserving the mixture, and sear 4 minutes on each side, until medium-rare (cook longer on each side for medium or well done). Transfer to a plate. Pour remaining marinade in the same pan and heat gently on med-low for 5-10 minutes until warm (don’t bring the marinade to a boil). Discard the garlic.

Toss the marinade and pasta together. Thinly slice the beef then add to pasta. Garnish with fresh basil. Serving directions: Serve in bowls with baguette slices. Serves 2-3

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Chicken Confetti

Easy, quick and versatile!

Ingredients: 2 pieces of chicken 1 tablespoon oil ½ cup onion, finely chopped 1 clove garlic, minced 1, 14 oz cans diced tomatoes ½ can tomato paste 2 tablespoons chopped fresh parsley 1 teaspoon dried or chopped fresh basil Salt and pepper to taste

You can add some vegetables such as spinach, zucchini, broccoli, chopped olives or artichokes to this dish.

Preparations: Sprinkle chicken pieces with salt and pepper. Heat oil in a large pan, add chicken and cook 2-3 minutes on each side, until it just starts to brown. Add onions and garlic, and cook for 1-2 minutes more. Place chicken, onions and garlic in a baking dish. Add all other ingredients. Cover, and cook in oven at 350°F/ 177°C for 1 and ½ hours (or until chicken is cooked through). Cooking directions: Serve with cooked spaghetti and fresh grated parmesan cheese.

Serves 2-3

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Chicken for One

Chicken is very easy to cook, and takes on any flavor.

Ingredients: 1 piece of chicken (breast, thigh, drumstick) Any marinade or sauce Or any dried spices or herbs Or any fresh herbs

Preparations: Mix chicken with marinade, sauce, or rub well with dried spices, and/or fresh herbs of your choice. You can place in Tupperware and refrigerate for 30 minutes to 24 hours. Put chicken in a hot oiled pan on medium heat and cover. Check on chicken after 15 minutes, and add some water or liquid if chicken is too dry for your liking. If chicken is sticking to the pan, give it some time as it cooks and it will loosen on its own. Continue cooking until chicken is done, for about 30-40 minutes. Make sure the meat is white throughout before eating. Serving directions: Serve with salad, rice, pasta or bread Serves 1

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Pork-Chop with Maple-Orange Sauce

Maple Syrup is great in sweet or savory dishes.

Ingredients: 2 Pork Chops 4 tablespoons maple syrup 2 tablespoons mustard (Dijon, whole grain) ¼ cup orange juice 2 tablespoons olive oil Salt and Pepper ½ cup water

You can wrap the pork chops with some bacon for a real Canadian experience.

Preparations:

Preheat oven to 375°F. Combine maple syrup, olive oil, mustard and salt and pepper in a small bowl. Brush syrup mixture over both sides of pork chops (if using bacon, brush the mixture over the pork chops, wrap them in bacon, then brush the bacon with the mixture).

Lightly oil your baking dish. Add chops, and water; cover and bake 20 minutes. Uncover and add the rest of the maple mixture. Bake for another 10 minutes or until barely pink in centers.

Cooking directions: Great with a side of salad or ratatouille on the side.

Serves 2

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DESSERTS

Patsy Bean’s Quick, Easy and Delicious Dessert (Desserts with Schmecks Appeal, Edna Staebler)

You can make this in 5 minutes

Ingredients:

5 cups Rice Crispies cereal 1 cup melted butter 1 cup coconut flakes ½ cup white or brown sugar Ice Cream (vanilla is good, but any kind will do)

Preparations: Spread a little butter thinly on a large rectangular baking pan (9”X14”) Use your hands to mix the Rice Crispies, butter, coconut and sugar. Spread ½ of the mixture in the pan and pat down. Cover with as much ice cream as you like. Put the other ½ of the mixture on top.

Cooking directions: Put back in the freezer until you are ready to eat.

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Michele’s Famous Fruit Dip

Fast and easy dessert when you want to use fresh summer fruit

Ingredients: 1 container of Cool Whip 1 cup maple syrup Mixture of fruits (Bananas, strawberries, apples are all good) Pound Cake broken in to small pieces (optional) Cookies (optional)

Preparations: In a larger bowl, mix container of Cool Whip with maple syrup until well mixed. Serve with a plate of fruit cut in to bite-size pieces Cooking directions: Make this just before you eat it – if you make it too early, the maple syrup sinks to the bottom and it isn’t as good.

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Rhubarb Crunch (Desserts with Schmecks Appeal, Edna Staebler)

Fresh rhubarb is available early in the summer. You can do the same recipe with other fruits (apples, peeled peaches, plums or cherries)

Ingredients: Crumbs: 1 cup flour 1 cup brown sugar ¾ cup oatmeal (rolled oats) 1 teaspoon salt 1 teaspoon cinnamon ½ cup melted butter

4 cups Rhubarb cut in to small pieces (about 1” long) Sauce: 1 cup sugar 2 tablespoons cornstarch 1 cup water 1 teaspoon vanilla

Preparations: Mix the crumb ingredients together until crumbly and put half in a baking pan. (9”X9”) Pat down to form a crust. Spread the rhubarb pieces over the crust. Combine the sauce ingredients and cook in a saucepan over medium heat until thick and clear. Pour over the rhubarb and sprinkle the remaining crumbs on the top. Cooking directions: Bake at 350 °F for one hour Serve cold or warm. Great with a scoop of

ice cream.

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Guava Creams with Vanilla Adjusted from : Latin, a culinary journey of discovery, Food Lover’s Collection

In many large cities, guavas can be found in the supermarket

Ingredients: 2-3 ripe guavas cored, peeled and cut in to chunks 2-3 ripe bananas peeled and thickly sliced 1 cup unrefined sugar 1 teaspoon vanilla 2 cups of water 1 container of Cool whip

Preparations: Put the guavas and bananas in a small saucepan with the sugar, vanilla and water (enough to cover the fruit only). Bring to a boil and reduce the heat for 30-40 minutes, or until the fruit is a rich dark red and the juices thicken to a clear syrup. Remove from the heat and let cool. Put in a blender and blend to a puree. Add Cool Whip and stir. Cooking directions: Chill at least 2 hours. Can be frozen Good with chocolate!

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Clafoutis

Classic French dessert usually made with pitted cherries.

Ingredients: ½ pint strawberries, washed and cut in half 1 pint blueberries, washed ½ cup whole-milk ½ cup cream 6 tablespoons flour 3 eggs 1/3 cup sugar 3 tablespoons butter powdered sugar for garnish (optional)

Preparations: Wash fruit and let dry for about 20 minutes. Heat oven to 350°F. Butter a baking dish. After cutting the strawberries in half, scatter them over the bottom of the buttered dish. Do the same with the blueberries. Set aside. With a whisk or in a blender, mix rest of the ingredients and blend until combined; about 3 minutes. Pour over the fruit. Put the dish on a cookie sheet or aluminum foil, just in-case it spills over a bit (this will keep your clean oven clean). Baking directions: Bake for 45 – 60 minutes. The top will be golden and the center will be slightly jiggly. Let cool for 15 minutes before serving. Sprinkle with powdered sugar. Serve. Eat. Enjoy.