Sweet potato, Apple & Lentil Soup

            One of the best things about soup is that it is incredibly versatile; allowing for an almost unprecedented level of innovation in the world of food. You can combine just about anything in soup to create an entirely new flavour.
          I found a great recipe for sweet potato and lentil soup, but I could tell it was missing something just from reading it. I made it as-written, and did a taste test, confirming my suspicion that it was missing something. A few spices and pureed apple later, and voila! We have a winner. This sweet potato, apple & lentil soup is fabulous, healthy & delightfully easy.  I have included the recipe with all of my tweaks & additions. It could easily be served as its own meal, with some fresh bread; or paired with a salad for a light dinner.
          
Ingredients:


1 tbsp cooking oil
1 garlic clove, minced
1 large onion, chopped
1 red bell pepper, seeded & chopped
4-5 cups vegetable bouillon
1 lb (3 medium) sweet potatoes, peeled & chopped
1 carrot, peeled & chopped
3 apples, peeled & chopped
1 cup red lentils
ground black pepper
1/4 tsp paprika
1/4 tsp ginger
1/2 tsp chili powder


Directions:
1. Heat the oil in a large pan. Add the garlic and onion and cook over medium heat, until slightly softened. Add the bell pepper & cook for another two minutes, stirring. 
2. Pour in the bouillon, then add the sweet potatoes, carrots, apples & lentils. Season with pepper, paprika, ginger & chilli powder. Bring to a boil, then lower heat and simmer for 45 minutes, until all of the vegetables & fruits are tender and cooked through.
3. Remove from heat and let cool ten minutes.
4.Transfer half of the soup into a food processor and blend until smooth. Return to the pan with the rest of the soup and mix well. Cook for an additional 10 minutes, then serve.


Source: 
Adapted from "Essential Soups" by Frances Ros. Published by Parragon Publishing.

Raspberry-Lemon Bars

           I love raspberry. I love lemon. Together? Perfection. So when I noticed an advertisement, of all things, with a recipe for strawberry-lemon bars, I thought: They made a mistake! Raspberry would be make this recipe absolutely perfect....
           One of the best things about cooking on a regular basis, is that I can usually judge wether or not a recipe will be good just from the ingredient list. Whereas I used to only make recipes that were rated by other users, or given to me from a family friend, I can now be the guinea pig and make things I have never tried before.
             The original recipe was from www.simplyhomemade.ca; I noticed an ad in my What's Cooking magazine - they were advertising Eagle Brand condensed milk, Smuckers Jam & Robin Hood All-Purpose Flour. Coincidentally, I had those brands and all the ingredients already, though of course I modified the recipe slightly. I added 50% more crust, as the original recipe made the bottom layer a bit thin in parts, and I am always afraid of a too-thin crust for cutting purposes. I accidentally added extra lemon without realizing it, but the results were great. I have included here the exact recipe I made, including my adaptations.


Enjoy!

Ingredients:
Crust:
2 1/4 Cups All-Purpose Flour
1 cup icing sugar
1/2 tsp salt
1 1/2 cups cold butter, cubed


Filling:
4 eggs
1 can (300mL) Sweetened Condensed milk
1/2 cup lemon juice
2 tbsp lemon zest
1 jar (250mL) Raspberry Jam


1. Preheat oven to 350F. Line a 9" x 13" baking dish with parchment paper, overlapping the longer sides for easy removal (important!)
2. Crust: Pour flour, icing sugar & salt in bowl of food processor fitted with metal blade. Pulse until blended. Add cold, cubed butter and process mixture until it looks like crumbs, about 20 seconds. Transfer mixture to pan and press firmly onto the bottom of pan.
3. Bake in pre-heated oven 15-18 minutes, until edges are golden.
4. Filling: IN large bowl, beat the eggs with a handheld whisk until they are well mixed. Add condensed milk and beat until fully incorporated. Whisk in lemon juice and zest.
5. Spread jam over hot crust. Pour filling over and bake for 24-28 minutes, or until filling has set. (Mine took 25 minutes exactly).
6. Cool bars in the pan on wire rack. When completely cool, dust with icing sugar and slice (I put mine in fridge for 3 hours).


Keeps for 1 week in fridge or up to 3 months in freezer.


Source:
Adapted from www.simplyhomemade.ca






          
          

Raisin Oat-Bran Muffin

          This morning at work, the head honcho was telling us about a seminar we should attend. Not a single person showed any interest, until she mentioned there will be a free breakfast. That got my attention - I will be there! I can almost always be bribed with a breakfast, especially if it is free!!

           The husband is the exact opposite. He has never eaten it, and honestly would never eat it, if I didn't force him to. I tried initially to say things like: "but honey, its the most important meal of the day...." and "it keeps your metabolism going!!" to no avail. He just isn't a morning person, and to him breakfast is just too.much.work. 

       

             My newest attempt to get him to eat breakfast involves making something that he literally just has to grab on his way to the office. But it also has to be healthy, so donuts and most muffins are out. I did smoothies for a while, but that was too much effort for me.  So I have resorted to making healthy muffins to get him to eat something, anything before he leaves for the day.

            These raisin oat-bran muffins are healthy, delicious, and high in fibre. I made the recipe exactly as called for and they turned out perfect. The nutritional information is included at the bottom of the recipe.

Ingredients:

• 1/2 cup dark brown sugar
• 1 1/2 cups oat bran
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup chilled applesauce
• 4 tablespoons vegetable oil
• 
  
• Directions

1. Preheat oven to 400 degrees F (205 degrees C). Line or grease 12 muffin cups.
2. Blend together brown sugar, oat bran, flour, baking powder, soda, and salt. Add eggs, chilled applesauce, and vegetable oil. Mix until well-blended. Spoon batter into muffin cups. Let stand 10 minutes.
3. Bake at 400 degrees F (205 degrees C) for 15 minutes or until golden brown.

Nutritional Information 

Amount Per Serving  Calories: 182 | Total Fat: 6.4g | Cholesterol: 35mg


Source: www.allrecipes.com

Tex-Mex Quinoa Salad

              I have been reading a lot lately about quinoa, touted as the new superfood. It contains a perfect balance of all eight essential amino acids, is gluten-free and a great source of protein.  It took going to three stores in Woodstock before I found it at the Bulk Barn, about $4 for 2 (dry) cups worth. It is considerably more expensive to purchase at a regular supermarket, when you can find it.
             I had envisioned making a Mexican salad with this, and it turned out fabulously - it will definitely be a new staple in our house. Now that I have cooked with quinoa, I realize that you can use for just about any salad - it would also be good with Greek-type dressing and ingredients. It is very similar in texture to couscous, and isn't fussy at all. I would recommend it for lunch as a complete meal, or as a side to dinner.

Ingredients:
2 cups water
1 cup quinoa, uncooked
1/2 cube chicken bouillon
1 clove garlic, minced


1 can (19oz) black beans, rinsed & drained
1 cup corn kernels
2 fresh tomatoes, seeded & diced
1/3 cup fresh lime juice
2 tbsp olive oil
1 tsp diced jalapeno pepper


Directions:
1. Bring quinoa, water, chicken bouillon and garlic to a boil and cook, covered, for 15-20 minutes, until water is absorbed. Remove from heat and fluff with a fork.
2. Mix all ingredients together and place in fridge till cool, about 1 hour. 

Sour Cream Banana Bread

         Growing up in the country, my mother would always make muffins or a loaf when someone in the neighbourhood was sick, had a relative die, or moving into the neighbourhood (you would certainly hope for the latter when it was your turn!) Its just what country-folk did. Sick? You need muffins. Great-aunt Edna died? Better make a loaf.

          Her habit of doing this was apparently contagious, as I now turn to muffins and loaves for the exact same thing. For the past few months, Justin's grandma has been recovering from back surgery & has quite limited mobility.  As soon as she came home, I took over some banana bread. It was a hit, and I promised many that I would share the recipe. For those in the Sutton office - its the same recipe I made for all of you. This recipe is quite large (it makes 4 loaves), so perhaps cut it in half unless you have friends to share with.

         

           

   

Ingredients:

• 1/4 cup white sugar
• 1 teaspoon ground cinnamon
• 3/4 cup butter
• 3 cups white sugar
• 3 eggs
• 6-7 very ripe bananas, mashed
• 1 (16 ounce) container sour cream (2 cups)
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 teaspoons baking soda
• 4 1/2 cups all-purpose flour
• 
  

Directions:

1. Preheat oven to 305 degrees F. Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Put aside.
2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Divide into prepared pans. Sprinkle with sugar cinnamon mixture just prior to baking.
3. Bake for approximately 45 minutes, until a toothpick inserted in center comes out clean.