Flower Garden

Flower Garden.  Digital Photograph, 2010

Rooibos and Mint Iced Tea

Serves: 2 cups

Prep Time: 5 min, plus a few hours cooling time

Cooking Time: 0 min

Total:  5 min, plus a few hours cooling time

Ingredients

1 rooibos teabag, unflavoured
2 cups boiling water

1 tsp. sugar (or more)

1 bunch spearmint or peppermint, washed and on the stem

Directions

1. Place a teabag in a teapot or mug and cover with boiling water.  Let steep for 3-4 minutes.
2. Put sugar and mint leaves inside of a glass jug, jar or cup that is a bit larger than 2 cups. 
3. Pour the warm tea over the sugar and mint and give a gentle stir.  Taste and add more sugar if necessary.
4. Let cool to room temperature, then refrigerate for a couple of hours until chilled.
5. Serve chilled with added ice cubes if desired.

Spinach Balls

Looking for a delicious appetizer? Try these spinach balls!

Thanks A for this recipe!

Serves:  15-20 balls

Prep Time: 5 min

Cooking Time: 20-30 min

Total: 25-35 min

Ingredients

1 box of frozen chopped spinach, defrosted and drained

1 egg, whisked

1/4 cup quick oats or 1/2 cup lightly crushed croutons

1 tsp. ground nutmeg

3-4 tbsp. pesto sauce (or more)
1 clove garlic, pressed

1/2 cup parmesan cheese

2-3 tbsp. butter or margarine, melted
salt and pepper

Directions

1. In a large bowl, mix together all ingredients .
2. Form into small balls and place on a parchment paper lined baking sheet.
3. Bake at 350 F for 20-30 min, or until slightly crispy.
4. Serve warm or cold.

Balsamic Reduction Sauce

Make your own balsamic reduction sauce at home. Use high quality balsamic for best taste.


Serves: 1-2 tablespoons

Prep Time: 0 min

Cooking Time: 8-10 min

Total:  10 min

Ingredients

1/2 cup balsamic vinegar (use a balsamic vinegar without added caramel or sugar)

Directions

1. Heat a thick bottom sauce pan or frying pan on medium until it is hot.
2. Add balsamic vinegar.
3. Let vinegar bubble for a 8-10 minutes, or until it has reduced by half or three quarters.  The longer you cook it, the more syrupy and sweeter it will become.  Be careful not to burn the reduction as it gets thicker.
4. Dip baguette pieces in balsamic reduction and extra virgin olive oil, drizzle over a salad, or decorate a plated main dish.
5. Can be covered and refrigerated for 3-4 weeks.

Inspiration from lcbo.com

Koi Fish II

Koi Fish II. Colour enhanced digital photograph, 2011.

Egg in the Nest

An egg in the nest is a fun and easy to make breakfast!

Serves: 1

Prep Time: 2 min

Cooking Time: 7-8 min

Total:  10 min

Ingredients

1 thick slice of challah or brioche bread

1 large egg
1 tsp. butter or margarine

salt and pepper

Directions

1. Spread butter on both sides of the bread.
2. Carefully cut a circle (or square) in the centre of the bread, using a knife or metal cookie cutter.
3. Heat skillet over medium and place bread and the cut bread circle in the pan.  Cook for 2-3 minutes, until underside has browned.
4. Flip and crack the egg directly into the hole.  Let the bread brown and egg fry for another 3-4 minutes, or until the egg has cooked to your liking.
5. Place the cut bread circle on top of the the egg in the nest, and serve immediately.  Garnish with salt and pepper or a drop of Worcestershire sauce.

Koi Fish

Koi Fish. Digital photograph, 2011.

Pink and Blue

Pink and Blue.  Digital photograph, 2011.

Chili Lime Butter for Corn

Chili and lime butter adds a Mexican flavour to corn on the cob.

Serves: 2-3 corns

Prep Time: 4-5 min

Cooking Time: 0 min

Total:  5 min

Ingredients

1 tbsp. butter or margarine, melted

1/2 tsp. chili powder

zest of 1 lime

1 tsp. lime juice

salt and pepper

Directions

1. Combine all ingredients in a small bowl.
2. Cook corn on the cob, either on the BBQ, or in a pot of boiling water.
3. When corn is cooked, brush with chili lime butter and serve.

Recipe from theglobeandmail.com

Carrot Salad

This carrot salad is colourful and packed with delicious ingredients.

Serves: 4-6

Prep Time: 10-15 min

Cooking Time: 0 min

Total:  15 min

Ingredients

3 large carrots, grated

1/3 cup raisins

1/3 dried cranberries

1/4 sunflower seeds or pumpkin seeds, toasted
1/4 cup pecans or walnuts, chopped 

1/4 cup fresh parsley, chopped
2 stalks green onion, chopped

2 tbsp. unsweetened coconut flakes

2 tbsp. white wine vinegar

1-2 tsp. honey

1 tsp. Dijon mustard

salt and pepper

Directions

1. Whisk together vinegar, honey, salt, pepper and Dijon mustard.  Set aside.
2. Combine the rest of the ingredients in a bowl, then pour dressing over salad.  Toss to combine.
3. Serve garnished with more seeds and coconut if desired.

Lightly adapted from thehealthyfoodie.net

Purple

Purple.  Colour enhanced digital photograph, 2011.

Vegan Ranch Dressing

A healthier, tasty vegan ranch dressing is delicious and so easy to make!

Serves: 2 cups

Prep Time: 5 min

Cooking Time: 0 min

Total:  5 min

Ingredients

1 1/2 cups silken tofu

1/3 cup apple cider vinegar

1/2 tsp. onion powder

1/2 tsp. garlic powder

1-2 tsp. maple syrup

1-2 tbsp. oil
1/4 tsp. cayenne pepper (optional)
1 tsp. Italian seasoning (optional)

salt and pepper

Directions

1. Combine all ingredients in a blender and process until smooth.
2. Adjust seasoning to taste.
3. Serve chilled, as a dressing over mixed greens or as a dip with carrot, celery or cucumber sticks.

Recipe from kblog.lunchboxbunch.com