Scott's Mac 'n Cheese

 While this recipe may have some unusual ingredients, it all comes together in a deliciously creamy and comforting macaroni and cheese dish. 

Serves: 8 people

Prep Time:  35 min

Cooking Time: 45 min

Total:  80 min

Ingredients

4 cups dry elbow macaroni

1 large onion, diced

2 tbsp garlic, minced

2 cups canned coconut milk

6 tbsp salted butter

1/4 cup cherry yogurt

1/3 cup apple juice

1 tbsp prepared dijon mustard

1/3 cup flour

1 tbsp dried oregano

1/4 tsp white sugar

1 tsp. ground cayenne pepper

1/2 tbsp. salt

1/2 tsp pepper

2 1/4 cups mozzarella cheese, grated, divided

1 1/4 cups old cheddar cheese, grated, divided

1/4 cup parmesan cheese, grated

1/2 large bag Cheddar Sun Chips, crushed into small pieces

Directions

1. In a large pot boil water and prepare macaroni according to package instructions. Drain and set aside, leaving pot emptied.
2. In a frying pan, sauté onions and garlic until browned. Set aside.
3. In a bowl, stir together flour and spices. Set aside.
4. In same large pot, melt butter and coconut milk. Stir to combine. Add cherry yogurt, apple juice and dijon mustard, stirring to combine. ("*Don't forget the dijon!" - Scott)
5. Whisk in flour spice mix until well dissolved.
6. Add to the mixture 2 cups of mozzarella, 1 cup of cheddar cheese, stirring well until melted and combined into a smooth, thick sauce.
7. Add sautéed onions and garlic, and stir. Simmer mixture on low, stirring frequently for 10 min.
8. Add cooked macaroni to sauce, stirring until well combined.
9. Transfer to a large deep rectangular baking dish, and flatten mixture.
10. Mix together remaining 1/4 cup mozzarella, 1/4 cup cheddar and 1/4 cup grated parmesan cheese. Sprinkle over top of the macaroni.
11. Sprinkle crushed Sun Chips over top, and cover dish with aluminum foil.
12. Bake in a preheated oven at 350 for 35 minutes. Remove foil covering and turn heat up to 425, baking for an additional 5-8 minutes.
13. Remove from oven and let rest for 15 minutes.
14. Serve with salad or steamed greens. Enjoy!

In memory of Scott S, who's creativity and inventiveness concocted this wonderful recipe.

Orange Spice Zucchini Loaf

This is a deliciously moist zucchini loaf with a hint of orange and spice.

Serves: 16 pieces, freezes well

Prep Time: 20 min

Cooking Time: 50-60 min

Total:  80 min

Ingredients

2 1/2 cups flour
1/2 cup brown sugar, packed
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/4 tsp. salt
1/2 cup butter, melted
1/3 cup milk or substitute
2 eggs
2 tsp. grated orange rind
1/2 cup pecan or walnut pieces
1/2 cup raisins (optional)

Directions

1. In a large bowl stir together flour, sugar, spices, baking powder, baking soda and salt. Make a well in the middle and set aside.
2. In another bowl, gently whisk eggs, milk and butter.  Add zucchini and orange rind to the mixture and stir. 
3. Pour wet mixture into the well of the dry mixture. Sprinkle with nuts and raisins and mix only until combined into a batter. Transfer batter to a greased or parchment paper lined loaf tin (9x5 inches).
4. Bake in a preheated oven at 350F for 50-60 minutes, removing when a cake tester inserted into the centre comes out clean.
5. Allow loaf to cool inside the tin for 15-20 minutes, then remove and cool completely before slicing.

Lightly adapted from canadianliving.com

Moist Banana Bread

One of the best banana bread recipes I've come across. Moist and delicious!

Serves: 1 large loaf, freezes well.

Prep Time: 15 min

Cooking Time: 60 min

Total:  75 min

Ingredients

3/4 cup brown sugar, loosely packed
1/3 cup butter, softened
5-6 very ripe bananas, peeled and mashed
2 eggs, lightly beaten
1 tsp. vanilla extract
2 cups flour (1 cup whole wheat, 1 cup white)
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground cinnamon (optional)
pinch of salt
1/2 cup walnut or pecan pieces

Directions

1. In a large bowl cream butter, sugar and vanilla.
2. In a separate bowl combine flour, baking soda, baking powder, cinnamon and salt.
3. Add eggs and banana to creamed butter and sugar, and gently fold in flour mixture. Stir only until combined, adding the nuts when the batter is almost fully mixed.
4. Transfer batter to a parchment paper lined loaf tin.
5. Bake in a preheated oven at 350F for 60 minutes, or until an inserted skewer comes out clean.
6. Let loaf cool in the pan for 10 minutes, then remove and cool completely before slicing.
7. Serve plain, with butter or peanut butter.
8. Store wrapped in foil, or freeze for later.

Adapted from allrecipes.com

Banana Date Loaf

A delicious banana loaf sweetened with dates instead of sugar! Yum!

Serves: 1 loaf (9x5x3 loaf pan), freezes well.

Prep Time: 15-20 min

Cooking Time: 50-60 min

Total:  65- 80 min

Ingredients

1 cup dried dates, pitted
1/2 cup hot water
4 tbsp. butter or margarine, room temperature
2 eggs, at room temperature
1 tbsp. vanilla
2 cups flour, white or whole wheat
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
3 ripe bananas, mashed
2/3 cup chopped pecan or walnut pieces
1-2 bananas, cut lengthwise in half  (optional)

Directions

1. In a small bowl, cover dates with hot water and allow to soften for 10 minutes.
2. Pour dates into a larger bowl.  Using an electric mixer on medium-low speed, beat dates so that a smooth puree forms.
3. Add butter or margarine and beat well.  Add eggs one at a time, beating well after each addition.  Add vanilla and mix.
4. In a separate bowl, combine flour, baking soda, baking powder and salt.  Add to date mixture and mix until combined.
5. Fold in mashed bananas and pecans or walnuts.
6. Pour into a prepared, greased or parchment paper lined pan and press banana halves into the top of the cake.  Bake in a preheated oven at 350F for 50-60 minutes , or until toothpick in centre comes out clean.  Cool and serve.

Recipe from pamelasalzman.com

Rice Stuffed Turban Squash

Stuff your turban squash with a delicious rice and vegetable fillings. A bit of work to prepare, but really worth it!

Serves: 6, as a side dish

Prep Time: 20 min

Cooking Time: 60 min

Total:  80 min

Turban squash, goat cheese, walnuts and rice.

Ingredients

1 turban squash
1 cup brown rice, rinsed
1 onion, chopped
1-2 cloves garlic, chopped
1 tbsp. oil
6-8 mushrooms, white or crimini, sliced
1/2 red pepper, chopped
1/4 cup chopped walnuts
1/4 cup sundried tomatoes, cut into small pieces
1 tbsp. garlic-infused oil
1/4 tsp. ground nutmeg
1/2 tsp. dried oregano
1/2 tsp. dried rosemary
salt and pepper
crumbled goat cheese, to garnish

Directions

1. Slice the cup part of the turban squash and scoop the seeds from both halves using a spoon.  Place both sides face down on a baking sheet lined with parchment paper and bake in a preheated oven at 350F for 20 minutes.
2. While squash is roasting, prepare rice as directed on package.  Add dried rosemary and salt to the water as the rice cooks.
3. In a skillet, heat oil and saute onions and garlic until lightly browned, about 2-3 minutes.  Add spices and herbs and cook for 1 minute, then add mushrooms and red pepper and cook for another 3-4 minutes.  Remove from heat and cover skillet with a lid.
4. Combine cooked rice in the skillet with the sauteed vegetables, and add sundried tomatoes and walnuts.  Stir well.
5. Taste rice mixture and adjust seasoning if necessary.
6. Remove squash from oven and brush with an garlic-infused oil.  Stuff both halves with with rice mixture and place into a large casserole dish, on a bed of extra rice filling.  Cover with tinfoil or a lid, and return to the oven to bake for another 40 minutes.
7. To serve, cut stuffed squash into slices, and garnish with crumbled goat cheese.  Serve with side of mixed green salad.

Passover Tzimmis

Tzimmis is traditionally served during the Jewish holiday Passover. A sweet yet savory potato, onion and carrot dish.

Serves: 6

Prep Time: 15-20 min

Cooking Time: 60 min

Total:  75-80 min

Ingredients

2-3 medium potatoes, peeled and cut into chunks

1 large sweet potatoes, peeled and cut into chunks

1 large onions, diced

2 carrots, peeled and sliced

1 tsp. fresh ginger, grated

1 tsp. cinnamon

1/2 tsp. nutmeg

1 tbsp. honey or brown sugar

1 cup water

1/2 cup dried prunes, unpitted (or more)

salt and pepper

1-2 tbsp oil

Directions

1. Heat oil in a frying pan and stir fry onions, carrots and ginger for 3-5 minutes.  Add spices, honey and water and stir.
2. Place potato chunks in a large baking dish and pour stir fry mixture over. Add more water if necessary.
3. Cover and bake for 45 minutes. Remove from oven and add prunes.  Add more water if needed, or 2 tbsp. matzah cake flour to thicken sauce.
4. Cover again, and bake for another 10-15 minutes.
5. Serve as a side dish for meat or fish.

Passover Farfel Quiche

A traditional Passover recipe packed with vegetables and that makes a great side dish or lunch.

Serves:  8, freezes well.

Prep Time: 20 min

Cooking Time: 45-50 min

Total:  70- 80 min

Ingredients

5 cups farfel (crushed matzah)

3 1/2 cups hot vegetable broth

2-3 cups broccoli florets

1 large onion, diced

1 red pepper, diced

1 cup sliced mushrooms

1 1/2 tsp. salt

1/4 tsp. pepper

5 eggs, whisked

sprinkle paprika, to garnish

Directions

1. In large bowl, combine farfel and broth.  Let soak for 10 minutes.
2. Steam broccoli and saute onion, red pepper and mushrooms.  Combine with farfel.
3. Add eggs to farfel mixture and mix well.  Season with salt and pepper.
4. Pour into a large greased cassarole dish and spread to the edges.  Sprinkle with paprika and bake in a preheated oven at 350 F for 45-50 minutes.